Friday, September 8, 2017

Episode 104 - Coffee Frauds

Brian and Mark launch into a rambling conversation about things that are not as they seem. These are the questions that plague the honest coffee professional who has to try and debunk what people think they know about certain coffees.
For more information about Kopi Luwak, read these:
https://www.facebook.com/168827138418/photos/a.171652533418.120192.168827138418/171652538418/?type=3
http://www.seattletimes.com/nation-world/end-result-600-a-pound-coffee/

For more information about Bulletproof coffee, go here:
http://gizmodo.com/bulletproof-coffee-debunking-the-hot-buttered-hype-1681321467

Friday, August 11, 2017

Episode 103 - Kyle Bell

This episode is a departure from the usual coffee-centric banter. Brian interviews documentary filmmaker, Kyle Bell, a Creek Indian who grew up drinking coffee on the rez. Mark grew up in Tulsa, but didn't have any Indian friends until adulthood. Now, surrounded by the Native American people, Tulsa is developing a rich culture. Watch Kyle's films at vimeo.com/rayvisuals.

Also in this episode, Brian announces that DoubleShot Coffee Company is moving. They are reconstructing an 1850's barn and creating a new coffee mecca in Tulsa. Stay up to date with construction progress and everything else going on at the DoubleShot at doubleshotcoffee.com.

Tuesday, July 4, 2017

Episode 102 - pressure

Continuing the path to understand coffee brewing variables, Mark and Brian dig around the issue of pressure. Doctor Michael Royce explains the technical aspects of pressure and describes the importance of pressure in his occupation as an anesthesiologist. Relating that information back to coffee (and various other worldly matter), discussions ensue. Hints are dropped as to some big announcements.

Thursday, June 8, 2017

Episode 101 - freshness

Co-hosts Brian Franklin and Mark Brown continue their quest to understand each variable in coffee brewing. In this episode, they delve into the mysterious quality of freshness. Fresh-roasted coffee is what Brian built his business on. Dissecting the various nuances of freshness, the conversation takes many turns before defining freshness as it applies to coffee.