Better Coffee: Part 2

1:55 — We recap our conversation in part 1 about why coffee matters.
7:07 — Darren and March discuss Bulletproof coffee.
8:40 — Darren tells the story of how he first became interested in coffee and espresso.
13:22 — Ian explains the art of roasting coffee beans.
18:43 — The trade-off between acidity and bitterness.
20:58 — The chemistry of coffee roasting and the importance of drying out the beans.
26:26 — Ian explains how different coffee roasts are defined and how roasting coffee is a little like popping popcorn.
34:40 — The goal of a good coffee roaster and how they balance different flavors in the bean roasting process.
37:10 — The 5 stages of roasting coffee and what happens at each stage.
37:44— How sugar content is affected by the roasting process and what that means to the final flavor of the drink.
39:39 — The chemistry of caramelization and the joys of a good crème brulee.
43:01 — March finds some similarities between coffee roasting and aging whiskey.
43:59 — March introduces his new puppy, Leonard, to the YouTube audience.
47:10 — Acidity versus bitterness and how we taste the different flavors.
51:05 — Acidity versus aromatics and a short diversion to reflect on the taste of crayons. 🙂
54:00 — Ian previews part 3 where we do a live coffee tasting (also called a cupping).

Share to: