jimseven
By James Hoffmann
To listen to an audio podcast, mouse over the title and click Play. Open iTunes to download and subscribe to podcasts.
Podcast Description
The idea behind this show is to cover a broad range of topics by talking to a wide range of people. Rather than be a straight interview the podcast is a conversation between me, James Hoffmann, and one other industry professional. From baristas to roasters, greens buyers to researchers, I hope there is something interesting for anyone with an interest in coffee.
| Name | Description | Released | Price | ||
|---|---|---|---|---|---|
|
1 |
Episode Six – Tim Wendelboe | Finally, another podcast! It has been a while since the last one simply because I've been quite busy. In fact I'd been trying to record an interview with Tim for about 3 weeks and we kept struggling to find a time. So when we ended up in Florence together, it seemed like a good opportunity and I grabbed my little audio recorder and we sat down and chatted for a while at the end of a splendid evening. The conversation ranges far and wide covering espresso, pressure profiling, roasting, sourcing, relationships with producers, ageing of raw coffee, retail and more. Something for everyone I hope. Apologies for the little audio glitch - I didn't realise the mic picked up mobile phone signals the way old tvs and radios used to. Thoughts and comments on this one welcome - I hope you all enjoy! You can do stuff like subscribe or leave some sort of rating or comment on iTunes here, or you can subscribe to the podcast feed here. (Music is "Journeyman" by Amon Tobin). | 20 5 11 | Free | View In iTunes |
|
2 |
Episode Five – Peter Giuliano | I really hope people enjoy this one - because I really, really enjoyed the conversation I had with Peter. Â We'd planned to talk about some fermentation experiments he'd been working on, but we cover a range of things. Listening back it seems like we planned this more than we had - this wasn't the case, it was just a little serendipitous. In this podcast: - What is fermentation in coffee? - What can a coffee being "washed" mean? - Some experiments with fermentation - Peter's favourite coffee books - Variety Vs Varietal There is more stuff in there too. I think it is a really helpful listen if you want to better understand this incredibly important part of the process. I just couldn't chop this one down - so if you hate the longer podcasts I'm (sort of) sorry! You can do stuff like subscribe or leave some sort of rating or comment on iTunes here, or you can subscribe to the podcast feed here. Feedback always welcome - really hope people enjoy this one. | 20 3 11 | Free | View In iTunes |
|
3 |
Episode Four – Mike Phillips | Very pleased I could grab Mike for a little while to have a chat about stuff. I'll confess that I decided to edit this one down quite a bit. I said from the beginning that I wanted these to be about 30 minutes, and I want to stick to that. In this episode: - What he's been up to this year - Barista training - Arguing about espresso brewing - Just a little bit on barista competition Things that didn't make the cut: - Mike and I discussing our mixture of proud and shame at owning these. - Mike had a great line, in amongst the shoe shopping, that I wish I could have kept in (and still had it make sense.) He said we're often "making coffee for ourselves" as an industry. Perhaps one for another time... I hope you enjoy this one. The next one is going to be on aspects of producing coffee and should be really interesting too. You can subscribe (or leave a review) in iTunes here, and the podcast feed is here. As I say - I'm open to suggestions and feedback! | 13 3 11 | Free | View In iTunes |
|
4 |
Episode Three – Colin Harmon | I'm really proud of this particular episode, which actually seems a bit wrong considering Colin is the one saying all the interesting stuff. I think there is some incredibly important stuff covered in this, for baristas and for business owners. Things we talk about: - A great way to think about quality, and quality control - A definition of innovation in coffee - Tasting Vs Drinking and menus - Service and how to treat VIPs - Coffee's best kept secret I don't want to present it like Colin is calling out the industry, but he does make some excellent points concerning where we're falling down. In summary - well worth 30 minutes of your time! I mentioned I'd put a couple of photos of the 3FE bar up and here they are: Photo 1 & Photo 2 (They're quite big so apologies for slow loading) Subscribe in iTunes if you'd like (rate if your feeling terribly kind!) and you can subscribe to the podcast feed here too. I'm sure I can drag Colin along if anyone has any questions or comments. | 6 3 11 | Free | View In iTunes |
|
5 |
Episode Two – Dr Tim Schilling | Thanks to everyone who downloaded the first episode - there were a lot more of you than I expected. I plan to jump around quite a lot with the guests, though there is a little thematic continuation from the last episode with Stephen. Â It was great to get into a bit more detail about coffee research, as it is something most people are extremely interested in. Dr Tim Schilling is the Executive Director of the GCQRI, and has worked in the past on the SPREAD Project in Rwanda, and is also Assistant Director of Enterprise Development at the Norman Borlaug Institute. In this podcast we talk about - The status of the GCQRI right now - How to get involved and support the GCQRI - click here. - Advances in research on the potato defect - A new approach to cupping and sensory testing in speciality coffee It is a little shorter than the last one, though we had a couple of issues with sound quality over skype - my apologies. Â The next episode is already recorded, and is very different again. Â I hope you all enjoy them. Â Any questions then leave a comment! The podcast feed url is here and also available on iTunes. | 27 2 11 | Free | View In iTunes |
|
6 |
Episode One – Stephen Morrissey | I've decided to start a little podcast. Â Be kind, it is my first venture into such things... The idea is, as I explain, pretty simple - call up a coffee person and talk about coffee stuff for a little while. I promise a few things for subsequent shows - they will be a little shorter (the first is a touch over 40 minutes) and that I will get the audio quality up. Â By making the format quite simple I'm hoping that I should be able to produce them fairly easily so there may well end up being more than one and I'll obviously work to make them better each time too! ((As soon as it is up in iTunes I will let people know. Â If that doesn't happen before the next episode then I'll post the RSS for the podcast as a temporary fix)) In this episode: Â We talk about TED, Coffee Common and some of the ideas behind it. Â We also talk about WBC judging, as well as thoughts on why people win barista competitions. Â Other stuff too! Note: Â In the conversation Stephen mentions a website - the url for it has changed and can now be found at Coffee Common. So, here it is - thoughts are welcome, questions and suggestions and all that stuff. Â I hope you enjoy it. UPDATE: Â The podcast feed can be found here. | 20 2 11 | Free | View In iTunes |
| 7 | VideoBroca (Coffee Berry Borer) | I've known about Broca (coffee berry borers) for a little while but in truth didn't know that much about them. Broca attacking the coffee For the coffee plant they are insect evil. If they ruin coffee by laying their young inside the fruit who then devour the bean. Not so good for a crop. Elliott's article is a worthwhile read and I don't have enough material here with me to write much more than this. Quite mature Broca At the ICAFE research labs they are breeding Broca under controlled conditions to better understand them and ultimately their prevention in parts of Costa Rica that may be affected. We had a look at the insides of a bean where they broca are only 18 days old through a microscope and I rather hopefully stuck my camera to the eyepiece. The video is not overly pleasant viewing but I think it is quite interesting. (Give it a chance to load) [qt:http://www.jimseven.com/video/broca.mov 320 256] For YouTube click here. Parchment full of broca bored holes | 11 12 07 | Free | View In iTunes |
|
8 |
WBC Music | I've had a load of e-mails from people asking about the music that was playing in the background during my WBC performance. So, for one week only - or until I get in trouble and have to take them down, whichever happens first - here are the tracks in order: 1. Midlake - Roscoe (Erol Alkan Remix) 2. Chipset Rockswell - 50 Ways to Leave your Lover 3. Of Montreal - Gronladic (edit) 4. Electrelane - The Greater Times If you like them then buy the albums or you'll go to music piracy hell..... They will disappear around the 1st October. So be quick! | 25 9 07 | Free | View In iTunes |
| 9 | VideoNew Consumer TV item on FT/Organic Supermarket Coffees | A while ago some people rang up and asked Anette if she wanted to cup some supermarket and branded FairTrade and Organic coffees for a short tv item. She said no and passed them on to me, and for some reason I said yes. Cafe Direct had heavy involvement and the other cupper who I would be tasting with was Thierry from TWIN (who source for Cafe Direct). We were to cup 6 coffees blind and initially supposed to give them a score. However I felt quite uncomfortable giving them a score as the best wasn't even a 4/10, so instead we gave a this is the best of them and this the worst. I am glad I brought my own spoons as you can see the presenter using the ones they supplied, and amusingly Thierry (who brought the ladles spoons) ended up asking to use one of mine. I am hesitant about posting this here as I figure I look pretty stupid most of the time so why broadcast that, and I didn't really have anything to do with how the cupping was done but hopefully I don't say anything that is too foolish. No, I have no idea why I am listed as "Coffee Expert", and Yes - I do talk posh. An Yes - some of the coffees are so bad that the poker face is completely lost. The coffees on the day were: M&S Fairtrade Organic Kenyan Medium Roast. (£2.69) Percol Fairtrade Organic Guatemala. (£2.49) Taylors of Harrogate Fairtrade Guatemalan Cloud Forests. (£2.89) Clipper Papua New Guinea Roast and Ground Arabica Organic. (£2.99) Cafedirect Machu Picchu Organic Fresh Ground Coffee. (£3.19) Sainsburys Fairtrade Colombian Ground Coffee. (£2.49) (Prices for a 227g pack of preground) Please make fun in the comments..... // | 21 7 07 | Free | View In iTunes |
| Total: 9 Episodes |
Customer Reviews
Mr Styles
Really interesting and informative listening. Much appreciated James, look forward to hearing more!
If you are into coffee
then you will love this.
Listeners also subscribed to
- Bank of England Inflation Report
- Bank of England
- View In iTunes
- Freedom Ocean Profitable Internet Marketing Business Podcast
- James Schramko & Tim Reid
- View In iTunes
