We’re back with another series of The Science of Coffee—and this time we’re diving even deeper into coffee’s hidden microscopic secrets!
Over the past year, narrative audio producer and coffee professional James Harper has scoured academic journals, ventured deep into coffee farms, and conducted bold tasting experiments.
Now, he’s weaving those discoveries into captivating audio stories that reveal why coffee tastes the way it does—and how we can make it taste even better.
In this new series, you’ll learn about cold brew extraction science, explore innovations in roasting, and follow the shifting business models that shape farmers’ livelihoods. You’ll also take a journey through commodity vs. specialty supply chains and examine the historical, sociological, and philosophical perspectives that define what “specialty coffee” truly means.
Press the “Subscribe” button so you don’t miss an episode!
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For more coffee science and behind-the-scenes content, follow James on Instagram @filterstoriespodcast.
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The Science of Coffee is a spin-off series from James Harper’s documentary podcast, Filter Stories.
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Season 3 is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
See the Mikafi countertop roaster at the Thermoplan stand (6637) at World Of Coffee Brussels. Not attending? See it here.
Support hundreds of thousands of coffee farmers with Fairtrade. Discover how here.
What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.
"Seize the Moment", the tabletop device from DiFluid that guides your customers through their coffee as it cools. Use code FILTER and this link to get 10% off.
