When I started making cold brew this last year, I treated it like hot brew filter coffee. But no matter how I adjusted the grind or tweaked the brew time, I hardly got any differences in flavor…

Then it hit me: cold brew isn’t just a slower hot brew—it’s a completely different game with its own rules!

In this episode, I speak with leading coffee researchers who break down the microscopic dance between water and coffee that explains why cold brew plays by its own playbook.

And I bring you in on the brewing secret that can turn your brews from fruit juice to nutty creaminess. 

---------------

Please spread the word about The Science of Coffee!

Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts

Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter

Explore TODDY’s cold brewing kits

Go deeper into the science of cold brew

Do a Certificate of Advanced Studies with the Coffee Excellence Centre

Read Jiaxin (Jessie) Liang’s equilibrium extraction SCA 25 article and her published article

Discover all of UC Davis' cold brew research through the Coffee Science Foundation

Learn how to do a cold brew cupping with Toddy

Follow Filter Stories on Instagram for my infographics

Season 3 is made possible by these leading coffee organizations:

The Coffee Quest | BWT | TODDY | Algrano | Probat

For years, I used cold brew as a last resort—the only brew method to tame dark, oily beans that were too bitter for hot water. 

Then one day, I took a chance on a Guatemalan Gesha and brewed it cold. The result? A massive explosion of florals I’d never tasted before. That single cup sent opened my eyes into how extraordinary cold brew can be.

In this episode, I speak with world-leading coffee scientists who explain why brewing with cold water tastes so different from chilled hot coffee. 

You’ll learn how certain flavors leap into your cup (and how others mysteriously vanish) when you lower the brew temperature.

You’ll also discover there are hidden “cold brew gems” in beans you thought you knew. So before you grab the kettle, consider this: sometimes all you need is cold water.

---------------

Please spread the word about The Science of Coffee!

Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts

Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter

Explore TODDY’s cold brewing kits

Go deeper into the science of cold brew

Do a Certificate of Advanced Studies with the Coffee Excellence Centre

Listen to my episode on Coffee Extraction for insights into how polarity affects flavor extraction

Read the UC Davis cold brew vs chilled hot brew study

Listen to my episode on 'How to think like a scientist'

Learn how to do a cold brew cupping with Toddy

Follow Filter Stories on Instagram for my acidity infographic

Go deeper into Paul Breslin's work at the Monell Chemical Senses Centre

Discover all of UC Davis' cold brew research through the Coffee Science Foundation

Season 3 is made possible by these leading coffee organizations:

The Coffee Quest | BWT | TODDY | Algrano | Probat

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!

https://bit.ly/3TdDnHO

For more coffee science and behind-the-scenes content, follow James on Instagram @filterstoriespodcast.

https://bit.ly/2Mlkk0O

The Science of Coffee is a spin-off series from James Harper’s documentary podcast, Filter Stories. 

https://bit.ly/3ajoT5e

Season 3 is made possible by these leading coffee organizations:

The Coffee Quest | BWT | TODDY | Algrano | Probat

Deep inside your coffee grinder, tiny changes can have massive consequences. 

This episode takes you deep inside Mahlkönig’s grinders to show you how coffee is ground and the importance of particle sizes on flavour. 

If you’re a home coffee lover, you could easily spend thousands of dollars on your coffee grinder. But after diving deep into the R&D of grinder manufacturing, I learned that after a certain point spending more probably won’t produce a better tasting cup of coffee for you! 



---------

Please spread the word about The Science of Coffee! 

Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter. 

Write a review on Apple Podcasts
Follow me on Instagram and tag me in an Instagram story
Leave a 5 star rating on Spotify

Explore Mahlkönig’s range of world leading grinders, trusted by baristas globally.



Go deeper into the world of grinding 

Take Barista Hustle’s Advanced Espresso course
Learn from Lance Hedrick where the sweet spot is for buying a coffee grinder
Get super nerdy with Jonathan Gagne’s writings on grinding
Read up on Samo Smrke’s work on coffee fines



Connect with my very knowledgeable guests 

Arnaldo Rodrigues - LinkedIn
Luca Lange - LinkedIn
Chris Meier - LinkedIn
Dario Burger - Instagram



The Science of Coffee is made possible by these leading coffee organisations: 


BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig



The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories