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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EP37.你喝咖啡也會有畫面嗎？ feat.大有、Mali、吸哥| 聽眾群聊 LivePodcast contributed by Lukas · May 10, 2021
 S2.EP35. Ryan Brown 與他的 dear coffee buyer | 大師素描 contributed by Lukas · Apr 26, 2021
S2.EP34 .隱藏在咖啡品飲背後的審美與意識形態| 品味專欄 contributed by Lukas · Apr 20, 2021
33集] How to Spot Coffee Bean Defects and How They Change Taste 如何辨認咖啡瑕疵豆及其影響風味的變因 contributed by Lukas · Apr 12, 2021
S2.EP32 Online Cupping witt facimile feat. AMY&老高 contributed by Lukas · Mar 29, 2021
S2.EP31 拜訪名家系列：苦甘咖啡烘焙者 Khóo-Kam Coffee contributed by Lukas · Mar 22, 2021
S2.EP.30 義大利的叛逆咖啡師 Gardelli contributed by Lukas · Mar 15, 2021
S2.EP.29 要怎麼擬定沖煮策略？不失敗的沖煮規劃 contributed by Lukas · Mar 8, 2021
S2.EP.28 精品咖啡與配方豆是衝突的嗎？ contributed by Lukas · Feb 22, 2021
S2.EP.27 國際咖啡新聞 A Guide To Coffee Roaster Sizes contributed by Lukas · Feb 17, 2021
S2.EP.26 如果手沖塞水比雪隧還塞怎麼辦？回應果宸的困惑 contributed by Lukas · Feb 3, 2021
S2.EP25 打電話問功夫 ：給 A子小姐的cold brew教學 contributed by Lukas · Jan 25, 2021
S2.EP24 拜訪名家：讓你想把菜單全部點一輪的咖啡館——美森咖啡 contributed by Lukas · Jan 18, 2021
S2.EP23 國際咖啡新聞 為什麼帕卡瑪拉那麼的獨特？ world coffee news What’s So Special About Pacamara? contributed by Lukas · Jan 11, 2021
S2.EP21 人物專訪：徜徉於咖啡的農學家 (上集） 專訪台灣咖啡研究室 農業研究員 林仁安先生 contributed by Lukas · Jan 4, 2021
S2.EP22 人物專訪：徜徉於咖啡的農學家 (下集） 專訪台灣咖啡研究室 農業研究員 林仁安先生 contributed by Lukas · Jan 4, 2021
S2.EP20 2020 咖啡年度金杯風雲榜 2020 coffee wrapped contributed by Lukas · Jan 2, 2021
S1.EP47 一生必喝的三杯水洗咖啡 contributed by Lukas · Dec 31, 2020
S1.EP45水洗處理法的關鍵 contributed by Lukas · Dec 31, 2020
S1.EP44 聊聊水洗處理法 contributed by Lukas · Dec 31, 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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