Posts in Coffee Myths
E128 | Coffee Myths: There is Super Specialty Coffee in California
 
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There is Super Specialty Coffee in California

Photo courtesy of  Frinj Coffee

Photo courtesy of Frinj Coffee

Not all coffee myths are built on lies. You would think something called “Super Specialty Coffee”" would be something that falls into a category with snake oil and dancing goats. As it turns out, Jay Ruskey is a tree farmer from California ready to show the world just what Super Specialty Coffee is.

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About Jay Ruskey

Jay Ruskey is Co-Founder and CEO at Frinj Coffee, Inc. which is a coffee company in Goleta, California. This company started as a company called Good Land Organics and has since grown to become the leading specialty coffee organization in the Continental US (more of their story here). Most notably, Frinj is producing an emerging coffee product called Super Specialty Coffee. Some of this coffee will be available for purchase from companies like Bird Rock Coffee Roasters and Blue Bottle Coffee in 2019.

 

Episode References

Content References

Frinj Coffee - Website

World Coffee Research - Website

UC Davis - Website

Music

Ramirez, David. “Harder to Lie” Fables, Names of other contributors, SWEETWORLD , 2015, track 2. DavidRamirezMusic.com, track URL

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E127 | Coffee Myths: Flat Whites and Blue Bottle
 
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Coffee Myths and Coffee History (Part II)

It seems myths, misinformation, and falsehoods concerning coffee have been witnessed (or missed) in the timeline of coffee since the first sip. So what kinds of myths are out there? Well, how about myths around Flat Whites, Blue Bottle, and more. This is part two of two episodes featuring the industry leading Coffee Historian, Professor Jonathan Morris.

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About Professor Morris

Professor Jonathan Morris is Vice President and Chair of Research Policy Committee (part of the Royal Historical Society) and a Research Professor in Modern European History. He is also the Director of Heritage for Business within the School of Humanities at the University of Hertfordshire. He is known in the Coffee Industry as “ The Coffee Historian.” He is author of the book Coffee: A Global History.

 

UK DISCOUNT CODE
Link: https://bit.ly/2EFfYfK
Code: coffeepod

Get 20% OFF

Coffee: A Global History

US DISCOUNT CODE
Link: https://bit.ly/2POzJCB
Code: coffeepod

E126 | Coffee Myths: Coffee Origin, Cappuccinos, and More
 
coffee_myth_origins

Coffee Myths and Coffee History (Part I)

It seems myths, misinformation, and falsehoods concerning coffee have been witnessed (or missed) in the timeline of coffee since the first sip. So what kinds of myths are out there? Well, how about myths around the origin of coffee, cappuccinos, and more. This is part one of two episodes featuring the industry leading Coffee Historian, Professor Jonathan Morris.

Coffee Historian

About Professor Morris

Professor Jonathan Morris is Vice President and Chair of Research Policy Committee (part of the Royal Historical Society) and a Research Professor in Modern European History. He is also the Director of Heritage for Business within the School of Humanities at the University of Hertfordshire. He is known in the Coffee Industry as “ The Coffee Historian.” He is author of the book Coffee: A Global History.

 

UK DISCOUNT CODE
Link: https://bit.ly/2EFfYfK
Code: coffeepod

Get 20% OFF

Coffee: A Global History

US DISCOUNT CODE
Link: https://bit.ly/2POzJCB
Code: coffeepod

E125 | Coffee Myths: Arabica vs. Robusta (pt. II)

Episode 125 Coffee Myths: Arabica vs. Robusta (pt. II)

Credit: Permission from World Coffee Research.

Credit: Permission from World Coffee Research.

It has become an assumption that Arabica coffee is better than Robusta. But why is this the case? What does better mean? This is part II of our conversation on this topic.

Guest(s)

Hanna Neuschwander

Communications Director at World Coffee Research

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E124 | Coffee Myths: Arabica vs. Robusta (pt. I)

Episode 124 Coffee Myths: Arabica vs. Robusta (pt. I)

Credit: Permission from World Coffee Research.

Credit: Permission from World Coffee Research.

It has become an assumption that Arabica coffee is better than Robusta. But why is this the case? What does better mean? This is just part one of our conversation on this topic.

Guest(s)

Hanna Neuschwander

Communications Director at World Coffee Research

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