Episode 41 - Coffee Science with Maxwell Mooney
I Brew My Own Coffee
English - May 19, 2016 11:00 - 1 hour - 44.7 MB - ★★★★★ - 111 ratingsFood Arts Technology coffee food interviews Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
On this episode we've bellied up to the slow bar for a rapid-fire chat about the science of coffee with Maxwell Mooney from Spotted Cow Coffee in Mill Creek, WA. We're going back to brass tacks about the nerdier points of extraction, ratios, batch sizes, roast levels, agitation, water temperature and much, much more.
What We're Drinking
Maxwell Mooney: Kenya Othaya from Slate Coffee Roasters on the V60
Brian Beyke: Ethiopia Idido from Novel Coffee Roasters on the Cupping Table
Bryan Schiele: Kenya Kifahari from Augie's Coffee on the Chemex
Shownotes
Corner of the Cafe's Spotted Cow Christmas Blend Review
Corner of the Cafe's Spotted Cow Reviews
Barista Hustle: Coffee Extraction
Barista Hustle: Coffee Compass
SCAA Home Brewer Certification
Coffee Chemistry: Brewing Fundamentals
About Maxwell Mooney and Spotted Cow:
Follow Maxwell Mooney on his Personal Instagram, his Latte Art Instagram or Twitter
Follow Spotted Cow on Instagram or Twitter
Visit spottedcowcoffeecompany.com