Coffee Small Talk with Jack 咖啡簡單說

podcast

Welcome to Coffee Small Talk, a bilingual podcast broadcasting in Mandarin and English since 2020. Hosted by Jack, a Q Grader Instructor and post-harvest consul...

Arts 277 recordings 2020 → today Weekly updated May 18
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EP.121〈打電話問功夫〉沖一杯峇里島水洗咖啡/ "Call& Ask Kung-fu!" Brewing a cup of Bali washed coffee contributed by Lukas · May 12, 2020
EP120.<品種大觀園>什麼是原生種？ contributed by Lukas · May 10, 2020
EP.119 < 拜訪名家系列> 北投社區咖啡館 Dolly coffee roaster 多莉 咖啡 contributed by Lukas · May 7, 2020
EP.118 [ 跟著草闆認識產地 ] 厄瓜多：沈靜安定的咖啡 contributed by Lukas · May 6, 2020
EP 117 [ 國際咖啡新聞 ] COVID-19: What Coffee Farmers Want You to Know contributed by Lukas · May 3, 2020
EP 116. [ 打電話問功夫 ] 藝伎的一些沖煮方法 contributed by Lukas · May 1, 2020
EP.115 [打電話問功夫] 煮一杯美麗如孔雀的尼加拉瓜日曬 contributed by Lukas · Apr 30, 2020
EP.114 [ 老高閒聊系列 ] 聽眾QA大整理 contributed by Lukas · Apr 28, 2020
EP. 113 國際咖啡新聞：What Cupping Can Tell Producers About Their Coffee（下篇） contributed by Lukas · Apr 24, 2020
EP. 112 國際咖啡新聞：What Cupping Can Tell Producers About Their Coffee（上篇） contributed by Lukas · Apr 24, 2020
EP.111 咖啡時事：什麼？濾紙工廠開始製作口罩 contributed by Lukas · Apr 24, 2020
EP.110 手沖沒有尾韻的三種原因與解決辦法 contributed by Lukas · Apr 22, 2020
EP .109 聽眾QA 為什麼咖啡會有鹹味？ contributed by Lukas · Apr 22, 2020
ep.108 從素人成為咖啡處理法大師——峇里島厭氧水洗豆的故事 contributed by Lukas · Apr 20, 2020
ep 107 放福利！產地教科書，新時代的精品印尼豆 contributed by Lukas · Apr 20, 2020
EP.106 大師素描：我心目中的冠軍 contributed by Lukas · Apr 17, 2020
EP.105 拜訪名家：雲林的mr.lobby與他的特殊沖煮法 contributed by Lukas · Apr 17, 2020
EP.104 國際咖啡新聞 world coffee news : Closing The Knowledge Gap Between Specialty Café & Farm contributed by Lukas · Apr 15, 2020
EP.103 台灣咖啡之旅，一個產銷班觀察員側寫 contributed by Lukas · Apr 14, 2020
EP.102 咖啡閒聊：你是用什麼標準挑選你想去的咖啡店？ contributed by Lukas · Apr 12, 2020
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Welcome to Coffee Small Talk, a bilingual podcast broadcasting in Mandarin and English since 2020. Hosted by Jack, a Q Grader Instructor and post-harvest consultant, we travel from microbial labs in Central America to coffee estates in Asia to demystify the science of fermentation, sensory analysis, and terroir. We bridge the gap between origin and your cup, translating expert knowledge into diges...

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