WEBVTT 1 00:00:00.720 --> 00:00:03.200 Of course, our supermarket has a cheesemonger. 2 00:00:03.279 --> 00:00:06.360 Our sells the milk of nineteen different mammals. What does 3 00:00:06.400 --> 00:00:08.599 yours of an entire aisle dedicated to venison feel? 4 00:00:08.640 --> 00:00:09.960 My curtains guess where they're from. 5 00:00:10.080 --> 00:00:13.199 Our supermarket has a granola launch. Ours has a sorbe 6 00:00:13.279 --> 00:00:15.560 change in Molly and soul to library. We're having our 7 00:00:15.560 --> 00:00:19.399 honeymoon in ours. Have another FEELI by curtains, Oh, has 8 00:00:19.440 --> 00:00:21.120 your supermarket got notions? 9 00:00:21.640 --> 00:00:24.519 If so, switch to Aldi, where you'll get all the 10 00:00:24.600 --> 00:00:25.800 quality with none of the. 11 00:00:25.839 --> 00:00:28.640 Madness the price as you'll love Aldi. 12 00:00:28.960 --> 00:00:32.840 It's not complicated. Oh hey, it's your brother's college roommate 13 00:00:32.840 --> 00:00:36.560 who does a weirdly good Marilyn Monroe impression? Ali Ward 14 00:00:36.600 --> 00:00:40.679 And honestly, this episode may be one of our most divisive. 15 00:00:40.960 --> 00:00:43.320 I don't think we've ever covered a topic where every 16 00:00:43.399 --> 00:00:45.960 single listener considers themselves an expert in the matter, But 17 00:00:46.200 --> 00:00:49.079 here we are. We're ready to just submerse ourselves dunk 18 00:00:49.200 --> 00:00:51.479 into the darkness of coffee, which is, according to a 19 00:00:51.520 --> 00:00:54.799 twenty twenty four report, the second most popular beverage in 20 00:00:54.840 --> 00:00:59.479 my country, eclipsed only by water. One is essential for survival, 21 00:01:00.119 --> 00:01:02.880 the other is essential for survival. Now depending on whom 22 00:01:03.000 --> 00:01:06.040 you ask. Now, we asked possibly the best expert on 23 00:01:06.079 --> 00:01:08.519 the matter. We looked high and low. This is the 24 00:01:08.560 --> 00:01:11.519 head of the research department at a trade association for 25 00:01:11.640 --> 00:01:16.280 coffee farmers, roasters and buristas all over the world. They live, breathe, eat, 26 00:01:16.359 --> 00:01:19.560 and drink coffee. And also, bonus, they're not a dick 27 00:01:19.599 --> 00:01:22.079 about it, so slam duck. So we're going to get 28 00:01:22.079 --> 00:01:23.319 to that in a moment, but first, let's say a 29 00:01:23.319 --> 00:01:25.719 big thanks to patrons at patreon dot com slash ologies 30 00:01:25.719 --> 00:01:28.719 for submitting such great questions for this episode. You too 31 00:01:28.840 --> 00:01:30.640 can join for as low as a dollar a month, 32 00:01:30.920 --> 00:01:33.079 and we also have a tier to leave audio messages 33 00:01:33.120 --> 00:01:34.879 which we may play on the show. So thank you. 34 00:01:34.959 --> 00:01:37.040 Also to everyone out there in ologies Merch, I see 35 00:01:37.040 --> 00:01:39.799 all your tagged photos that we repost on Instagram, and 36 00:01:39.920 --> 00:01:42.840 ologiesmerch dot com has all your t shirt and tote needs. 37 00:01:43.120 --> 00:01:45.560 Also thanks to everyone who leaves reviews for me to read, 38 00:01:45.599 --> 00:01:47.400 which I do weekly and I pull a new one 39 00:01:47.439 --> 00:01:51.239 and in this case from Bev's topical name who wrote 40 00:01:51.319 --> 00:01:54.040 come for the weird animals, stay for the personal growth, 41 00:01:54.319 --> 00:01:56.480 and they wrote I was initially drawn to ologies for 42 00:01:56.519 --> 00:01:59.719 the deep dives on cool animals, but have been surprised 43 00:01:59.719 --> 00:02:02.519 and lighted by episodes that have helped me learn about myself. 44 00:02:02.799 --> 00:02:05.319 So let's learn about us. Let's learn about what we drink. 45 00:02:05.560 --> 00:02:09.159 Let's get into coffeeology. Okay, so the name, let's get 46 00:02:09.159 --> 00:02:11.879 this oude of the way like funology. This is a 47 00:02:11.960 --> 00:02:16.319 name that frankly displeases me because it sounds like something 48 00:02:16.360 --> 00:02:19.120 that would be printed on a ceramic jar, on a 49 00:02:19.159 --> 00:02:22.080 clearance shelf at home goods. But so many people use it. 50 00:02:22.159 --> 00:02:25.840 We must respect linguistic precedents, and we're going to talk 51 00:02:25.840 --> 00:02:28.400 about the word origins in a bit. But this guest 52 00:02:28.560 --> 00:02:32.080 has buristood, has owned a specialty coffee shop and is 53 00:02:32.120 --> 00:02:34.759 now exactly the person we need to talk about. The 54 00:02:34.800 --> 00:02:39.080 folk stories behind coffee, the origins, roasting, chemistry, brewing methods, 55 00:02:39.120 --> 00:02:43.639 caffeine content, flimplam, atmospheric pressure, cold bruce dead espresso, and 56 00:02:43.719 --> 00:02:46.000 the best way to brew it, Why you like some 57 00:02:46.039 --> 00:02:49.759 more than others, non judgment, super tasting, ethical farming, and 58 00:02:49.800 --> 00:02:52.719 so much more. With an expert in both Java and Joe, 59 00:02:52.919 --> 00:02:57.919 professional coffeologist Peter Giliano. 60 00:03:14.520 --> 00:03:18.639 My name is Peter Giuliano. He him and I'm the 61 00:03:18.759 --> 00:03:21.919 chief research officer for the Specially Coffee Association and the 62 00:03:21.960 --> 00:03:24.520 executive director of the Coffee Science Foundation. 63 00:03:25.479 --> 00:03:27.719 Coffee and Science, You're right in the middle. 64 00:03:28.080 --> 00:03:33.000 I live coffee science, and it's sort of like applied 65 00:03:33.199 --> 00:03:36.439 science to this product that is so familiar to us 66 00:03:36.639 --> 00:03:39.560 and so beloved by so many people. One thing I 67 00:03:39.680 --> 00:03:42.240 like to say is making coffee is like a chemistry 68 00:03:42.280 --> 00:03:45.520 experiment people do in their kitchen every morning, you know. 69 00:03:46.319 --> 00:03:49.039 And it's true. I mean they're doing this thing. You know, 70 00:03:49.080 --> 00:03:52.439 They're applying hot water to this powder, which somehow creates 71 00:03:52.840 --> 00:03:57.039 this extraction that brings joy. And there's chemistry in that, 72 00:03:57.199 --> 00:04:01.520 there's folklore in that, there's history in that, there's physics 73 00:04:01.520 --> 00:04:04.039 in that. So anyway, that's the way I like to 74 00:04:04.039 --> 00:04:05.759 think about it is sort of applied science. 75 00:04:06.439 --> 00:04:10.000 It's interesting because some people approach a morning cup of 76 00:04:10.000 --> 00:04:14.719 coffee by grams and scales, and they know exactly what 77 00:04:14.840 --> 00:04:18.480 kind of size they've got. And then some people are like, 78 00:04:18.480 --> 00:04:20.480 like me, if I'm going on a road trip, I'll 79 00:04:20.519 --> 00:04:23.040 hit seven to eleven. I'll see whatever kind of weird 80 00:04:23.079 --> 00:04:25.519 stuff they got in there. Blueberry coffee six in the morning. 81 00:04:25.839 --> 00:04:28.560 Why not? I'm kind of the whole scope, which is 82 00:04:28.759 --> 00:04:31.240 horrifying to some people. But like I'll fuk with a 83 00:04:31.279 --> 00:04:34.920 truck stop coffee. My husband and my brother in law, however, 84 00:04:35.439 --> 00:04:36.639 are the measuring type. 85 00:04:37.439 --> 00:04:37.639 Right. 86 00:04:37.680 --> 00:04:41.639 So in consumer research for coffee, we've got shorthand for 87 00:04:41.680 --> 00:04:43.399 those two kinds of people. 88 00:04:43.160 --> 00:04:45.199 Do you yeah. 89 00:04:45.279 --> 00:04:45.480 Yeah. 90 00:04:45.480 --> 00:04:50.439 The shorthand is we call them either super specialty or 91 00:04:51.199 --> 00:04:55.480 specialty adopters. Okay, And I'll explain those well. First of all, 92 00:04:55.519 --> 00:04:59.319 specialty coffee is our term for coffee that is better 93 00:04:59.399 --> 00:05:00.000 for some reason. 94 00:05:00.480 --> 00:05:02.279 So it has attributes to it. 95 00:05:02.199 --> 00:05:05.399 That make it more valuable or more desirable to people. 96 00:05:05.439 --> 00:05:08.120 It tastes better, it comes from a certain place that 97 00:05:08.160 --> 00:05:10.759 they care about. It's the opposite of commodity coffee. 98 00:05:10.879 --> 00:05:11.160 Okay. 99 00:05:11.879 --> 00:05:14.519 So coffee can qualify for being specially in a bunch 100 00:05:14.560 --> 00:05:16.800 of different ways. Anyway, that's why I work for the 101 00:05:16.839 --> 00:05:18.079 Specially Coffee Association. 102 00:05:18.519 --> 00:05:19.399 That's a good stuff. 103 00:05:19.879 --> 00:05:22.959 But when we started looking at the behavior of specially 104 00:05:22.959 --> 00:05:27.120 coffee consumers, we see these two groups emerge. One we 105 00:05:27.199 --> 00:05:30.319 call it the super specialty people, and these are the perfectionists. 106 00:05:30.480 --> 00:05:34.439 These are people who use the scale, you know, care 107 00:05:34.560 --> 00:05:37.959 a lot about the origin of their coffee or the 108 00:05:38.040 --> 00:05:41.439 particulars about how dark it's roasted, and really want to 109 00:05:41.439 --> 00:05:45.240 get into the technicalities of coffee. That's one kind of consumer. 110 00:05:45.279 --> 00:05:48.360 Then there's another kind of consumer, and we call them adopters. 111 00:05:48.399 --> 00:05:54.120 For them, coffee is a experience and it's more about 112 00:05:54.319 --> 00:05:55.519 self care and. 113 00:05:55.439 --> 00:05:56.319 It's about enjoyment. 114 00:05:56.639 --> 00:06:00.319 So an adopter is more likely to go and get 115 00:06:00.360 --> 00:06:04.519 a funny drink with ingredients in it. You know, that's 116 00:06:04.600 --> 00:06:08.560 me is more likely to be open to both a 117 00:06:08.560 --> 00:06:13.240 truck stop coffee and a high end coffee shop in 118 00:06:13.279 --> 00:06:17.040 a city, whereas a super has to be dialed in, 119 00:06:17.160 --> 00:06:20.199 you know, that's their whole thing. And so these two 120 00:06:20.240 --> 00:06:24.120 groups sort of coexist in an interesting way. I would 121 00:06:24.160 --> 00:06:27.600 say I'm more of an adopter. I'm myself. I'm like you. 122 00:06:27.759 --> 00:06:31.480 I'm broadly open to lots of different coffee experiences. But 123 00:06:31.600 --> 00:06:33.160 at the same time, I know that there is some 124 00:06:33.240 --> 00:06:37.439 benefit to getting technical. You know, once you start measuring stuff, 125 00:06:37.519 --> 00:06:39.800 it can improve things a lot. 126 00:06:40.199 --> 00:06:42.800 So, according to a study commissioned by the Specialty Coffee 127 00:06:42.800 --> 00:06:46.600 Association by an independent research group in twenty sixteen, both 128 00:06:46.759 --> 00:06:50.879 trashy or not snoppy open minded adopters like me and 129 00:06:51.000 --> 00:06:54.399 supers like my brother in law Chris, who has good taste, 130 00:06:54.680 --> 00:06:57.240 prefer to drink coffee in the morning, which is no surprise. 131 00:06:57.480 --> 00:06:59.959 But in the study of two hundred and fifty participants, 132 00:07:00.079 --> 00:07:03.680 the researchers noted that the majority of soupers buy whole 133 00:07:03.759 --> 00:07:06.920 bean coffee and prefer to grind their own fresh, while 134 00:07:06.959 --> 00:07:09.839 adopters go for the ground coffee. And I would like 135 00:07:09.920 --> 00:07:12.680 to note that before living with my husband, who grinds 136 00:07:12.680 --> 00:07:16.600 his fresh, I drink instant coffee, so people can change. 137 00:07:16.759 --> 00:07:20.079 Although like many other adopters, I tend to drink my 138 00:07:20.199 --> 00:07:23.920 coffee kind of like an infant wood, adding a brazen 139 00:07:24.000 --> 00:07:28.319 amount of milk or cream, sometimes marshmallows if I'm feeling sassy. Now. 140 00:07:28.519 --> 00:07:33.120 Soupers are more likely to use plant milk and natural sweeteners, 141 00:07:33.160 --> 00:07:35.639 if anything at all. They also probably pay their car 142 00:07:35.680 --> 00:07:39.399 registration on time and understand what a roth ira is 143 00:07:39.600 --> 00:07:41.920 or if it's pronounced ira. But let's not get ahead 144 00:07:41.920 --> 00:07:44.000 of ourselves. What was your first cup of coffee? Do 145 00:07:44.040 --> 00:07:44.480 you remember? 146 00:07:45.439 --> 00:07:47.639 I don't remember my first cup of coffee in my life. 147 00:07:47.680 --> 00:07:50.480 My grandfather was like a legendary coffee drinker. 148 00:07:50.879 --> 00:07:51.199 Really. 149 00:07:51.360 --> 00:07:53.800 I come from a big Sicilian American family and he 150 00:07:54.000 --> 00:07:56.959 was known in the family as being the guy who 151 00:07:57.000 --> 00:07:59.680 loves coffee. He would start a pot in the morning, 152 00:07:59.759 --> 00:08:03.800 drink it with breakfast, start another pot, and at lunchtime 153 00:08:04.160 --> 00:08:06.399 he would switch to iced coffee, and then he would 154 00:08:06.480 --> 00:08:09.600 drink coffee with us to day. And I remember one 155 00:08:09.639 --> 00:08:12.000 of my favorite memories with him is he would carry 156 00:08:12.000 --> 00:08:14.040 a thermous of coffee around with him and we would 157 00:08:14.079 --> 00:08:16.759 stop at a park bench, you know, when we were 158 00:08:16.759 --> 00:08:18.000 hanging out, and he would drink. 159 00:08:17.879 --> 00:08:19.199 Coffee and he would share it with me. 160 00:08:19.240 --> 00:08:22.319 I'm sure, so I'm quite sure that that was the context. 161 00:08:22.360 --> 00:08:25.240 It was my grandparents giving me coffee milk. 162 00:08:25.279 --> 00:08:28.399 By coffee milk. My first cup of coffee I still 163 00:08:28.439 --> 00:08:32.159 remember was a bottled Maxwell House affair that came on 164 00:08:32.200 --> 00:08:35.679 the market in high school, right as my skills in 165 00:08:35.759 --> 00:08:39.080 procrastination were truly developing. It was called. 166 00:08:38.840 --> 00:08:45.159 Capios Capio milk, a splashyled chocolate flavor capio cinnamon at 167 00:08:45.200 --> 00:08:47.639 an unexpected twist Capio. 168 00:08:48.039 --> 00:08:51.279 I consumed one around ten pm on a weeknight before 169 00:08:51.440 --> 00:08:54.320 a mid term paper was due, and I believe it 170 00:08:54.360 --> 00:08:59.320 ignited my lifelong love of what are essentially melted milkshakes 171 00:08:59.480 --> 00:09:01.039 for nervous adults. 172 00:09:01.399 --> 00:09:04.559 The other story I like to tell about, like the 173 00:09:04.600 --> 00:09:07.799 first cup of coffee is the first cup of coffee. 174 00:09:07.480 --> 00:09:08.840 That really made an impact on me. 175 00:09:09.279 --> 00:09:12.159 So I grew up in southern California, and I was 176 00:09:12.240 --> 00:09:14.000 kind of a weird kid, you know, like I was 177 00:09:14.000 --> 00:09:16.559 one of those kids that didn't fit in my favorite 178 00:09:16.600 --> 00:09:18.639 And when you were a weird kid in the beach 179 00:09:18.679 --> 00:09:21.039 town I grew up in in near San Diego, you 180 00:09:21.320 --> 00:09:23.720 spent time at a coffee shop. You know, That's where 181 00:09:23.720 --> 00:09:25.919 you went, That's where you were accepted. 182 00:09:25.600 --> 00:09:28.679 Sort of same same same same Okay, sah. 183 00:09:28.480 --> 00:09:29.320 Totally, you get it. 184 00:09:30.240 --> 00:09:33.559 So, through a strange coincidence, I wound up getting hired 185 00:09:33.559 --> 00:09:36.360 at this coffee shop. One day somebody didn't show up 186 00:09:36.360 --> 00:09:38.279 and they needed somebody and I was hanging around all 187 00:09:38.320 --> 00:09:40.840 the time, and the assistant manager threw me in apron 188 00:09:40.879 --> 00:09:43.519 said can you work a shift right now? And I 189 00:09:43.559 --> 00:09:47.120 was eighteen years old. I started working that day and 190 00:09:47.159 --> 00:09:49.879 I've never worked another job since. I've always worked in 191 00:09:49.919 --> 00:09:54.200 coffee ever since. But about three months after I started, 192 00:09:54.639 --> 00:09:56.320 I was standing at the counter, you know, at the 193 00:09:56.440 --> 00:09:59.639 espresso bar, and a coworker came up to me and 194 00:10:00.519 --> 00:10:02.840 with a cup of coffee and she said, taste this, 195 00:10:04.440 --> 00:10:08.120 and she handed it to me, and I remember everything 196 00:10:08.480 --> 00:10:12.720 about how that tasted. Yeah, eighteen years I can remember 197 00:10:13.320 --> 00:10:15.720 where I was standing. I can remember the way my 198 00:10:15.799 --> 00:10:17.919 shoes felt on my feet at that moment. You know, 199 00:10:18.120 --> 00:10:21.440 it's one of those moments where everything sort of becomes clear. 200 00:10:22.200 --> 00:10:25.919 And it tasted this coffee tasted like chocolate covered cherries, 201 00:10:26.360 --> 00:10:28.360 you know that you get at the candy store, you know, 202 00:10:28.399 --> 00:10:31.279 the chocolate, and it was so good, and I said, 203 00:10:31.279 --> 00:10:34.840 what is this? And it helped because I was fond 204 00:10:34.879 --> 00:10:37.120 of this coworker. I mean, she was somebody I liked 205 00:10:37.120 --> 00:10:40.440 and admired. And she said, it's Estate Java. 206 00:10:40.799 --> 00:10:43.600 Tell me more. And I'm like, what is a state Java? 207 00:10:43.679 --> 00:10:44.639 What does that mean? You know? 208 00:10:45.120 --> 00:10:47.600 And that's what started me on my journey right there, 209 00:10:47.679 --> 00:10:50.879 that sort of mystery of the origin of where it 210 00:10:50.960 --> 00:10:53.799 was and the impact of the flavor. So that was 211 00:10:53.799 --> 00:10:55.840 a profound moment for me. I still think about it 212 00:10:55.840 --> 00:10:59.000 all the time. And it was what thirty five years. 213 00:10:58.840 --> 00:11:01.720 Ago, mar Estate Java in a bit because it's a 214 00:11:01.720 --> 00:11:05.440 bonker story. Does that coworker know that you've made a 215 00:11:05.480 --> 00:11:05.919 life out of. 216 00:11:05.919 --> 00:11:08.360 Go oh, she doesn't know. She doesn't know. 217 00:11:08.600 --> 00:11:10.519 You have to find her I knew. 218 00:11:10.559 --> 00:11:12.240 I know I do need to find her and thank 219 00:11:12.279 --> 00:11:14.600 her for that, you know, because it really was a 220 00:11:14.600 --> 00:11:15.159 turning point. 221 00:11:15.279 --> 00:11:19.000 You have to send her this episode. Yeah, maybe, you know. 222 00:11:19.080 --> 00:11:21.759 I feel like one of the reasons why I can 223 00:11:23.200 --> 00:11:26.840 drink whatever is mostly just ignorance. I've been drinking green 224 00:11:26.919 --> 00:11:29.960 tea for a long time, and do not give me 225 00:11:30.639 --> 00:11:34.039 a bag of bed green tea. It will ruin my day. 226 00:11:34.559 --> 00:11:36.480 Don't give me a blueberry green tea. Don't give me 227 00:11:36.519 --> 00:11:39.279 a pomegranate green tea. Like I have preferences, and that's 228 00:11:39.320 --> 00:11:41.320 just because I'm familiar with it, and I feel like 229 00:11:41.360 --> 00:11:44.799 I have a little bit of an area of my 230 00:11:44.840 --> 00:11:47.240 life of just ignorance with coffee where I don't quite 231 00:11:47.320 --> 00:11:50.159 know what to look for when I'm tasting it. Can 232 00:11:50.200 --> 00:11:53.840 you describe some of the qualities that people who really 233 00:11:53.879 --> 00:11:56.240 know their coffee are looking for? And are those from 234 00:11:56.279 --> 00:11:58.559 different areas of the world. Are those from Ethiopia, are 235 00:11:58.559 --> 00:12:00.759 they Columbia, are they Java? Are they Sumatrin? 236 00:12:01.559 --> 00:12:01.799 Yeah? 237 00:12:01.879 --> 00:12:04.159 No, that's a great question. So, first of all, a 238 00:12:04.159 --> 00:12:06.559 little bit of background here. Coffee is interesting because it's 239 00:12:06.600 --> 00:12:10.120 not something that we drink for calories or anything. People 240 00:12:10.200 --> 00:12:12.759 usually become attracted to it first because of the caffeine. 241 00:12:13.120 --> 00:12:14.960 We hear this story all the time, Like, you know, 242 00:12:15.000 --> 00:12:16.840 I started drinking coffee when I was in college, and 243 00:12:16.879 --> 00:12:17.919 I can stay up late. 244 00:12:18.360 --> 00:12:21.960 Yeah, introducing the capio, But then they don't. 245 00:12:22.360 --> 00:12:25.320 There's lots of ways people can get caffeine. They generally 246 00:12:25.320 --> 00:12:28.559 stick with coffee because they love the flavor. And so 247 00:12:28.679 --> 00:12:31.960 then what is the flavor about? So coffee is interesting 248 00:12:32.000 --> 00:12:36.000 because by itself, okay, it's the seed of a fruit. 249 00:12:36.240 --> 00:12:39.159 It looks like a cherry, grows as the seed of fruit, 250 00:12:39.279 --> 00:12:42.039 and it's processed and dried. Then it becomes a thing 251 00:12:42.039 --> 00:12:45.639 called green coffee, which is just this kind of pale, 252 00:12:45.720 --> 00:12:49.679 green looking seed. And that seed does not taste or 253 00:12:49.720 --> 00:12:53.120 smell like anything. Oh, it smells like wood. It does 254 00:12:53.159 --> 00:12:57.799 not resemble the smell or taste of coffee. At that stage, 255 00:12:57.919 --> 00:13:01.399 it has to be roasted. But then when it roasts, 256 00:13:01.519 --> 00:13:06.799 this coffee flavor appears. And this coffee flavor is mostly 257 00:13:07.200 --> 00:13:10.600 the product of myard reactions. You know, you know about 258 00:13:10.600 --> 00:13:13.799 myard reactions. So when there are sugars and proteins and 259 00:13:13.840 --> 00:13:17.039 heat all at the same place, you get these complex 260 00:13:18.080 --> 00:13:23.879 chemical reactions that create all sorts of interesting flavors. 261 00:13:23.799 --> 00:13:26.399 And the heat generally needs to reach two eighty to 262 00:13:26.480 --> 00:13:30.039 three thirty fahrenheit or one forty to one sixty five 263 00:13:30.120 --> 00:13:34.600 celsius for those amino acids and carbon and oxygen groups 264 00:13:34.600 --> 00:13:38.879 and the sugar to create polymers called melanoidins that make 265 00:13:39.000 --> 00:13:43.240 baked goods and roasted foods so droully to our brains. 266 00:13:43.480 --> 00:13:46.120 And also a side note, the man who discovered this 267 00:13:46.200 --> 00:13:48.440 in nineteen twelve, a French chemist by the name of 268 00:13:48.559 --> 00:13:52.039 Louis Camille Maillard, was working on p At the time, 269 00:13:52.559 --> 00:13:55.840 he was known for his kidney research. And those one 270 00:13:55.879 --> 00:14:00.200 thousand or so antioxidants called polyphenols that make coffee smell 271 00:14:00.360 --> 00:14:02.480 and taste. How it does those come out in your 272 00:14:02.519 --> 00:14:05.279 pea in case you ever have coffee pea. But before 273 00:14:05.320 --> 00:14:09.559 it gets to that Mayard related excretory business, yes, there 274 00:14:09.639 --> 00:14:12.440 is the mayard reaction that made you want to drink 275 00:14:12.440 --> 00:14:15.519 it in the first place, because the roasting creates the 276 00:14:15.639 --> 00:14:19.000 tastes and the smells sweet aromas. 277 00:14:19.519 --> 00:14:22.399 Now we're getting into the flavors that coffee lovers look for, 278 00:14:23.080 --> 00:14:28.480 which is sweetness, bitterness, acidity, or sourness, A little bit 279 00:14:28.519 --> 00:14:32.159 of pleasant sourness that comes from this thing that it's 280 00:14:32.159 --> 00:14:36.200 a fruit, and then all these aromatics, aromatics like vanilla 281 00:14:36.799 --> 00:14:42.279 or butter or chocolate. A lot of people, I say, 282 00:14:42.320 --> 00:14:45.559 their ideal coffee flavor is sort of similar to chocolate 283 00:14:45.639 --> 00:14:49.240 chip cookies. You know, chocolate chip cookies are buttery and 284 00:14:49.559 --> 00:14:54.559 sweet smelling and chocolate smelling. Yeah, those same things are 285 00:14:54.759 --> 00:14:59.320 components of coffee flavor too. Oh okay, sweetness, chocolate, dness, 286 00:14:59.600 --> 00:15:05.600 nuttingness often, so that's the core coffee flavor. Then coffee 287 00:15:05.639 --> 00:15:10.000 lovers like to stack on that other elements like extra 288 00:15:10.360 --> 00:15:14.879 roasted flavors, like those extra dark roasted flavors, bitterness, bitter, 289 00:15:14.919 --> 00:15:20.360 sweet kind of characters. Other people, especially tea lovers like yourselves, 290 00:15:21.039 --> 00:15:26.440 like lighter roasted coffees that don't have those chocolatey nutty notes. 291 00:15:26.720 --> 00:15:31.120 They've got floral and fruity notes, so they can smell 292 00:15:31.279 --> 00:15:36.080 like jasmine or like lemon. You mentioned Ethiopia. That's my 293 00:15:36.159 --> 00:15:40.279 favorite kind of coffee is coffees from Ethiopia that are floral. 294 00:15:40.440 --> 00:15:46.720 They smell like tea honestly, or like citrus. So, because 295 00:15:46.720 --> 00:15:50.120 coffee flavors can be so diverse, you have people loving 296 00:15:50.519 --> 00:15:53.360 different kinds of flavors in coffee all the time. 297 00:15:53.879 --> 00:15:59.360 You mentioned Ethiopia has more floral flavors. Is that the soil, 298 00:15:59.600 --> 00:16:02.639 is that, the rainfall, the shade. 299 00:16:02.879 --> 00:16:05.720 Well, yes to all those things you asked about the 300 00:16:05.720 --> 00:16:09.919 origin of coffee, and it is Ethiopia. Southwestern Ethiopia is 301 00:16:09.960 --> 00:16:12.919 where coffee grows wild, and it still grows wild today, 302 00:16:13.279 --> 00:16:16.279 and it evolved there a couple hundred thousand years ago. 303 00:16:17.159 --> 00:16:20.240 And this story has sort of lost a time. People 304 00:16:20.360 --> 00:16:24.600 started to interact with it, consume it whatever. There's some 305 00:16:24.679 --> 00:16:30.279 myths about that, but certainly people in southeastern Ethiopia started 306 00:16:30.279 --> 00:16:33.399 to consume it in some ways, but they didn't consume 307 00:16:33.440 --> 00:16:35.240 it by roasting it and brewing it like we did. 308 00:16:35.879 --> 00:16:38.360 They were eating it like a fruit or maybe making 309 00:16:38.440 --> 00:16:41.559 the tea out of its leaves. The roasting and brewing 310 00:16:41.639 --> 00:16:45.480 process happened in Yemen, right across the Red Sea from Ethiopia, 311 00:16:45.559 --> 00:16:49.720 So through various cultural exchanges, coffee made its way from 312 00:16:49.759 --> 00:16:53.679 southeastern Ethiopia up to the northeast, across the Red Sea 313 00:16:53.720 --> 00:16:57.240 to Yemen, and that's where coffee became the coffee that 314 00:16:57.279 --> 00:16:58.200 we know of it today. 315 00:16:58.879 --> 00:17:00.080 We call coffee. 316 00:17:00.200 --> 00:17:04.119 Its botanical term is cafea Arabica, and the Arabica comes 317 00:17:04.119 --> 00:17:07.119 from the part that that at that time Yemen was 318 00:17:07.119 --> 00:17:08.400 considered part of Arabia. 319 00:17:08.920 --> 00:17:11.759 News to me, there is not one species of coffee. 320 00:17:11.799 --> 00:17:16.400 I just figured, like domestic dogs or apples, we were 321 00:17:16.440 --> 00:17:19.000 talking a single genus and species, but a bunch of 322 00:17:19.039 --> 00:17:22.359 breeds or varieties. But no. In the genus coffee, there 323 00:17:22.359 --> 00:17:25.920 are over one hundred and twenty five species. However, most 324 00:17:26.000 --> 00:17:30.119 of what you've enjoyed is probably one of a few species. 325 00:17:30.160 --> 00:17:35.720 There's coffee Arabica and coffee Canephora, although Canephora is usually 326 00:17:35.759 --> 00:17:38.720 just called robusta because it's a little more bitter and 327 00:17:38.759 --> 00:17:42.000 it has a higher caffeine content. But Arabica, which has 328 00:17:42.079 --> 00:17:47.160 grown at higher elevations, tends to taste more floral and fruity, 329 00:17:47.440 --> 00:17:51.160 while robusta, which has grown at lower altitudes, is more 330 00:17:51.240 --> 00:17:55.000 on the bitter and strong and whisky and nutty side, 331 00:17:55.200 --> 00:17:58.480 some saying that it even tastes like scorched rubber, which 332 00:17:58.759 --> 00:18:00.799 I'm going to admit, as a person who loves a 333 00:18:00.880 --> 00:18:05.839 tire store, I'm actually into. But in blends, Arabica is 334 00:18:05.920 --> 00:18:08.880 the dominant bean, making up about three quarters of the 335 00:18:08.880 --> 00:18:12.279 blend and the rest might be robusta. Now so called 336 00:18:12.359 --> 00:18:15.720 commodity coffee like Folgers or Maxwell House. What you might 337 00:18:15.720 --> 00:18:18.160 buy at the grocery store is usually a mix of 338 00:18:18.359 --> 00:18:23.240 robusta and Arabica. Now this is weird in an Italian cafe, 339 00:18:23.640 --> 00:18:27.839 Like in actual Italy, your fancy espresso may have robusta 340 00:18:27.880 --> 00:18:31.680 beans too, because robusta beans have like a silkier mouthfeel 341 00:18:31.799 --> 00:18:35.240 and can give a creamier head on a shot of espresso. Now, 342 00:18:35.359 --> 00:18:39.160 Vietnamese coffee is mostly robusta, which is why it packs 343 00:18:39.319 --> 00:18:42.920 kind of a gut punch in both flavor and caffeine. 344 00:18:43.319 --> 00:18:46.759 But many coffee establishments in the States at least offer 345 00:18:47.079 --> 00:18:51.720 single origin Arabica. They don't even mess with robusta. Now, 346 00:18:51.759 --> 00:18:56.480 within those two types, of course, there are so many varietals. Now, 347 00:18:56.519 --> 00:19:00.799 there's also this species of coffee called coffee liburica or baracco, 348 00:19:01.279 --> 00:19:04.039 and it's native to western Africa, and it was popularized 349 00:19:04.039 --> 00:19:08.559 in the Philippines. And that shrub produces larger, more almond 350 00:19:08.839 --> 00:19:11.759 or tear drop shaped beans, and it may be hardier 351 00:19:12.160 --> 00:19:15.440 amid climbing global temperatures, so keep an eye on it. 352 00:19:15.640 --> 00:19:19.680 Liberica coffee itself, i've read, is described as sweet and nutty, 353 00:19:19.799 --> 00:19:22.759 even grassy, and it's used in Southeast Asia a lot. 354 00:19:23.039 --> 00:19:25.960 So to recap, Arabica is what is most commonly brewed, 355 00:19:26.079 --> 00:19:29.240 even in blends specialty coffee shops, you know, like the 356 00:19:29.279 --> 00:19:32.200 small chains or the local cafes where everyone who works 357 00:19:32.200 --> 00:19:34.920 there as hot and has maybe a septum piercing stick 358 00:19:34.920 --> 00:19:38.119 and pokes and makes your pour over coffee while you watch. 359 00:19:38.319 --> 00:19:42.079 Those places tend to use single origin Arabica beans because 360 00:19:42.079 --> 00:19:45.720 they have lighter and fruitier notes and more complexity in 361 00:19:45.720 --> 00:19:49.160 their flavors. Now, Robusta considered more of a buster mean 362 00:19:49.359 --> 00:19:52.559 and it's used in cheaper blends or maybe in European 363 00:19:52.599 --> 00:19:57.400 cafes for texture. And Liberica is this typically cheaper, often 364 00:19:57.519 --> 00:20:00.759 scoffed upon bean that is said to have lighter taste, 365 00:20:00.799 --> 00:20:04.240 almost like jackfruit, and it might become more popular as 366 00:20:04.279 --> 00:20:08.039 our planet rolls to a boil. Now, in terms of timing, 367 00:20:08.319 --> 00:20:11.039 there were waves of coffee trends, their first, second, and third, 368 00:20:11.200 --> 00:20:14.440 and your first wave coffee evokes of simpler time, with 369 00:20:14.759 --> 00:20:18.119 truck stop and diner coffee being the norm. Everyone drank 370 00:20:18.160 --> 00:20:22.240 the same stuff. Now, second wave represents mid tier coffee 371 00:20:22.319 --> 00:20:26.160 chains like Starbucks and Pets or nineties coffee shops that 372 00:20:26.279 --> 00:20:29.359 had those big, oversized couches that smelled like farts, and 373 00:20:29.519 --> 00:20:32.200 the menu features a lot of flavors, maybe a lot 374 00:20:32.240 --> 00:20:35.559 of syrups. And now specialty coffee shops are sometimes called 375 00:20:35.759 --> 00:20:40.079 third wave, with higher quality, more expensive drinks, maybe a 376 00:20:40.119 --> 00:20:44.200 more precious brewing experience, and a real emphasis on the 377 00:20:44.240 --> 00:20:48.000 bean origins and the tasting profiles. But let's go back 378 00:20:48.039 --> 00:20:50.920 in time to the beginning, back to Yemen when it 379 00:20:50.960 --> 00:20:55.200 was considered part of Arabia, and some folks were taking 380 00:20:55.240 --> 00:20:59.119 fruit pits and toasting them and getting jacked on caffeine. 381 00:20:59.480 --> 00:21:03.680 And they were the first ones to grind it, decoct 382 00:21:03.680 --> 00:21:06.400 it with hot water and drink it like we do today. 383 00:21:07.119 --> 00:21:08.279 Did they roast it as well? 384 00:21:08.559 --> 00:21:10.720 They roasted it. They roasted it in a pan. You 385 00:21:10.759 --> 00:21:13.559 can find all these old pictures of people in Yemen 386 00:21:13.960 --> 00:21:16.839 roasting it in a pan over coals or a flame, 387 00:21:17.240 --> 00:21:19.400 then grinding it with a mortar and pestle, and then 388 00:21:19.759 --> 00:21:22.240 steeping it in water to drink it. People think that 389 00:21:22.400 --> 00:21:26.160 happened about eleven hundred eighty. Oh wow, okay, yeah, so 390 00:21:26.359 --> 00:21:30.200 more recent than people might think. It's not super ancient 391 00:21:30.240 --> 00:21:34.039 in that way. Now, it could have been consumed in 392 00:21:34.079 --> 00:21:36.000 Ethiopia for a lot longer than that, we just don't 393 00:21:36.000 --> 00:21:39.400 have historical records on that. But coffee started it to 394 00:21:39.440 --> 00:21:41.559 break out of Ethiopia and get to the rest of 395 00:21:41.559 --> 00:21:42.720 the world around eleven. 396 00:21:42.519 --> 00:21:46.640 Hundred, so only about a thousand years ago. So ancient Romans, 397 00:21:47.079 --> 00:21:50.759 no one was designing aqueducts over a morning or a 398 00:21:50.799 --> 00:21:54.319 midnight coffee. They didn't even have tea, just wine, just 399 00:21:54.400 --> 00:21:57.720 wine all day. And coffee really began to develop and 400 00:21:57.759 --> 00:22:01.240 make a mark historically around the Henry the fifth was 401 00:22:01.279 --> 00:22:04.119