Tamper Tantrum

History is full of the winning combination of comedy duos – Abbott and Costello, Lucy and Desi, French and Saunders – but 2017’s final episode of the Tamper Tantrum Podcast features the irreverent comedy of everyone’s favourite muppet hecklers. No, not Statler and Waldorf – although they do a decent impression – No. 94 features the return of our own, in-house comedy duo: Colin and Steve! No. 94 is also home to the third annual Tampies, incidentally disguised this year as a 2017 recap and general catch up between Colin and Steve. Again, we won’t give it all away here, but as Jenn wasn’t involved in the recording of this podcast, we’ll let these post-show interjections give you a glimpse of what this episode contains: here.Are KafferosteriGothenburg (February)Bristol (August)GIF wish granted!You can watch Colin’s favourite talk of 2017 here Of course, that doesn’t even begin to cover it all…! Thanks for joining us on the wild ride that has been 2017, we’ll see you in the new year. x www.nuovasimonelli.it/en

This week, newly crowned World Barista Champion Dale Harris and long-time coach, friend, and all-around troublemaker Pete Williams take the lead on No. 93 to share stories about the lead up to this year’s WBC and the somewhat unexpected result. This one is definitely longer than usual, but for good reason – there’s lots to cover, despite the relatively short amount of time they had to prepare between the UK and WBCs. Together, they chat through ideas left behind, their (dys-)functional working relationship, “the Harris process”, the goals they worked diligently toward during their eight weeks of preparation, and more – including (for those who know where to find this sort of thing) the answer to the question that everyone has been asking. Yes, that one. www.nuovasimonelli.it/en

It's all go here at TT HQ as we prepare for the upcoming weekend festivities in Manchester whilst simultaneously preparing for the WBC in Seoul (Jenn) and getting ready to embark on a five country book launch tour (Steve) - with long days and lots of travel over the past few weeks for both Steve & Jenn, we thought it was time for a good old-fashioned skype catch up before getting on the show officially back on the road! No. 92 is a catch all for upcoming fun - our second year of the Brubiaceae coffee beer home brew competition and a new alcoholic twist on our industry-focused evening panel at the Manchester Coffee Festival, naturally - but also a place for us to speculate and anticipate how the most recent rule changes could impact this year's World Barista Championship. Hop in and (try to) enjoy the sleep-deprived ride! www.nuovasimonelli.it/en

We’re back this week with No. 91 and, goodness, we have quite a bit packed into this episode: we’ve got guests aplenty! We kick off with an update from the field with Ale Martinez of Finca Argentina, where they’re working hard to squeeze in as much planting and preparation as possible before the harvest starts whilst also managing the impact of the recent spate of hurricanes. Ale himself is joined by a guest – Chris Lee of Café Demitasse in LA – who is spending a month on Finca Argentia to get a feel of farm life. After a quick Argentina update, we move onto the core of this week’s podcast: Jenn is joined by Ales Pospisil, co-founder of European Coffee Trip, to talk about their journey from home-coffee-geekdom to movers and shakers of specialty coffee media. As with previous “talking about coffee” guests with a unique view of the industry, there’s lots to ponder: is there a correlation between the growth of specialty in new locations and the enthusiasm for geekery? How do you maintain or renew your own enthusiasm and passion for your work? We also look to the future with their newest (and biggest) project: The Aeropress Movie, a feature-length documentary about specialty’s strangest (and most engaging) brewing device, currently seeking funding via kickstarter. www.nuovasimonelli.it/en

This week, we’re joined by Hanna Neuschwander of World Coffee Research to see how things have progressed since she last joined us on the podcast all the way back in No. 47, recorded shortly after the release of the sensory lexicon and accompanying flavour wheel from SCA(A). Before jumping into the nitty gritty of research progress, we take a side-trip along the left coast of the US – partially as, at the time of recording, Hanna would shortly be joining us there for our San Francisco event, but partially as it’s one of her many areas of expertise – to talk about the history of specialty coffee on the west coast of America. As we talk through Hanna’s own coffee history, we work our way up to her time with World Coffee Research and discuss specialty’s adoption of the sensory lexicon, the progress that’s been made with their work on F1 Hybrids, and their newest endeavour to keep the good work rolling along. No. 89 runs a little longer than the average podcast, but for good reason: Steve puts on his devil’s advocate hat as we look at various options to fund and release research. www.nuovasimonelli.it/en

This week, we hope you'll forgive us: we've recorded under the heavy influence of jetlag from our temporary home in San Francisco, where we'll very excitingly be hosting our first-ever West Coast day of tantrums tomorrow (exciting! also: yikes!). Featuring lots of things we wish we hadn't recorded and then some, No. 88 is a short but sweet look at what we've been up to in our short time here with a few detours by Steve as he takes advantage of the weakened filter that comes along with transcontinental travel. www.nuovasimonelli.it/en

It’s Fridaaaay, so we have another podcast for your weekend enjoyment ready to roll! This week, we’re joined by Dr. Bridgeen Barbour of Established Coffee in Belfast to talk about the nitty gritty of shops, service, and relationships. Now open four years, Established has overcome a number of hurdles – political, financial, cultural, personal – to become a comfortable, approachable, and beautiful community hub in Belfast’s blossoming specialty coffee scene. Bridgeen’s known to be open & honest in her chats, and this recorded chat is no different: No. 87 is a great resource for anyone thinking about opening their own shop, trying to juggle multiple hats, or build a community in their local area. www.nuovasimonelli.it/en

This week, Steve is joined by none-other-than Darrin Daniel of Stumptown, A Film about Coffee, and – now –Alliance for Coffee Excellence fame. Recorded onsite at this year’s Cup of Excellence in Burundi, they use Darrin’s career story to talk through the pros and cons of working with large coffee corporations, share Duane Sorenson stories, and ponder the importance of communication. They also talk about the tumultuous changes to ACE and the COE program which spurred quite a lot of intense online discussion – in which, we’ll be honest, Steve was a fairly vocal participant – and what changes have been made as a result of learned lessons as they look towards the future. www.nuovasimonelli.it/en

Ok, folks. We know there is lots and lots of quality content happening in the world of coffee right now – and that’s an exciting thing! – but we really think you should make some space on your favourite listening device and find some time to coffee & chill with this week’s podcast guest, the one and only Liz Chai. A graphic designer and illustrator by trade, Liz found her first specialty coffee home with none-other than the home of Tamper Tantrum’s birthplace (Octane) before carving out an incredibly exciting niche in our little world as a coffee creative in the PNW. Regardless of whether you fancy yourself a creative – although most of us probably are, in some way – Liz brings a lot of passion, love, and wisdom to the table that is applicable to anything and everything you could possibly choose to do with your time on this planet. www.nuovasimonelli.it/en

And we’re back to something more closely resembling our regularly scheduled programming this week with the release of No. 84: Steve explains where he’s been all month, Jenn offers some sneak-peaks of what’s up-and-coming from TTHQ for the rest of 2017 (hint: exciting things!!), Ale shares another episode of Field Notes from Finca Argentina in El Salvador. Also: the return of the name-drop klaxon (from the old-old-old days), facepalms a-plenty, yellow pacamaras, YET ANOTHER coffee book, parental obligation, on-air haranguing of Steve, and (at the very, very end) some thoughts on the morality of coffee farm photography. www.nuovasimonelli.it/en

“If you stop shaking, then get out of the game.” So says this week’s special podcast guest on the subject of barista competitions and, if you’re a fan of little gems of wisdom like this delivered in an amicable Irish lilt, No. 83 – now forever known as “Petesycast” – is definitely for you. We’ve managed to corner the technologically-reclusive Pete Williams to talk about all of the different roles he’s held over the course of his career – chef, barista, builder, plumber, painter, key clamp technician, trainer, roaster, competitor, coach, consultant, manager, forager, uniqlo shop assistant, disappearing act – and the things he’s learned along the way. There’s something for everyone this week – and then some, really – but there’s some especially useful nuggets of knowledge about building routines and sig drinks for competition that should be saved somewhere if that’s your jam! -- Looking for the links promised in the podcast? Psst - subscribers get them! www.nuovasimonelli.it/en

When Ale sent us this month’s “Field Notes” from Finca Argentina, we felt it would be best to share with you as a stand-alone piece: despite its brevity, Ale’s update packs quite a punch to those unfamiliar with day-to-day life in El Salvador – or any coffee producing country, for that matter. www.nuovasimonelli.it/en

As the specialty coffee industry grows and matures, there’s been an influx of people writing and talking about coffee and, in a very meta way, conversations about how content is produced, curated, and presented are eerily relevant to how we brew, sell, and present coffee to our customers. This week, Steve sits down with Standart’s Michal Molcan following the successful completion of this year’s Standart Festival in Bratislava to chat about content curation, aesthetics, creativity, and value propositions – each of which contain insightful lessons to those looking to build and grow a coffee business of any kind. www.nuovasimonelli.it/en

This week sees the second and final installment of our time in Gothenburg “Cracking Certifications” with the Barista League: equipped with a shared foundation and understanding of certifications and their role in the coffee industry from our first installment, we turned our attention to baristas in the second half of “Cracking Certifications” as Steven Moloney (The Barista League) and Rubens Gardelli (Gardelli Specialty Coffees) joined Marcus Scahefer (Rainforest Alliance) and Joanna Alm (Drop Coffee) on the stage: as the consumer-facing link in the coffee chain, what role and responsibility do baristas have in consumer education? More importantly, when we do endeavour to educate consumers, are we truly acting as ambassadors for those whose livelihoods are most impacted by various certifications and trading models? www.allycoffee.com

Coffee Producer Video Submissions from "Cracking Certifications" at The Barista League: Sideline in Gothenburg, featuring (in order): http://www.fincaargentina.com/https://www.pernordby.com/http://www.coffee-bird.com/ Written translation of Carlos Ureña below provided by Roukiat Delrue (IG: @roukiat): My name is Carlos Ureña and we are in Santa Maria de Dota, in Costa Rica; we are located 1,700 MASL. This farm is named La Pira de Dota. La Pira started in 2002, certified organic at the time and stopped the organic production in 2005. We started organic production to do something different and simply because of our own conviction. The soil has a lot of rock and very little organic matter – so we wanted to increase the organic matter and at simultaneously work on an organic coffee. Like I said, something different to be able to start. At the time, micromills / microlots did not exist. Why did we stop with the organic; well, first of all, in cold places, I do not recommend working organic coffee ; because in general terms, plants tend to be slower, much milder than others and hence there is less ‘return’ to the soil, less return of organic matter. That on one side; additionally, at this altitude, we not only produce organic but also quality – and we got paid like any other organic in the country and they were never really willing to recognize quality. Then in 2006, some people appeared interested in buying microlots, Japanse buyers; they were buying based on quality. Basically, I took that as my opportunity to overcome the ‘tragedy of the organic’ to transition to sell quality instead. That was the situation. I do try to remain nature –friendly, I don’t use chemical pest control, I try to use bio-fertilizers to work, so basically in a way it’s still organic - but not certified. I kept the concept, I kept the lessons, and as I mentioned my own conviction to work in a nature-friendly way. (What do you expect for the future) I expect to still improve the soil; I also expect to change some varieties and change them into some that truly adjust to this weather that is so dry and still filled with rocks. I hope to keep working and that in the future my family also keeps working on this so that we can continue this marriage with the coffee buyers – and coffee drinkers! (and what do you think of certifications) It depends on which certification! (organic). Certifications tend to be very very demanding, also in economic terms they are very expensive and for us if it’s in the case of organic it’s more expensive, you need more labor, and to pay so much to others I really don’t believe in certifications or not in these. Thank you! www.allycoffee.com

Welcome to this week’s mini-milestone, otherwise known as No. 80. We couldn’t let such an auspicious moment pass without featuring a special guest, and we couldn’t be happier that we were able to borrow Vuna Consulting’s own Sara Morrocchi for an hour to chat with Steve in this week’s podcast. For those of you who follow along with the live-event aspect of what we do, we’re sure you’re well familiar with Sara and her work – she joined us for discussions on certifications and green buying ethics at the first-ever Roaster Guild Camp in Estonia last year and again for “Cracking Certifications” with The Barista League in Gothenburg earlier this year. Each time, we felt that there wasn’t enough time to dig into her wealth of experience and strongly suspected that she could (and would!) take us to school if we ever had the opportunity to chat with her one-on-one. Very excitingly, she’s done exactly that in this week’s episode! So, yes, this week, you’ll learn about Sara’s career journey from development to Sustainable Harvest to Vuna Consulting – but you’ll also learn about NGOs, USAID, cultural imperialism, empathy, social premiums, accountability, value propositions, authenticity, risk exposure, and much, much more. http://www.nuovasimonelli.it/en/

On March 26 from 12:00 to 14:30, in the midst of a collective hangover from The Barista League the night before, we ran and recorded a special educational panel discussion hosted by local Kafferostare Per Nordby titled “Cracking Certifications” as a part of The Barista League: Gothenburg’s Sideline event series. Starting with the question, “why is talking about certifications so difficult?”, we brought together the voices of producers, certifying bodies, and green buyers to build a fuller picture of certification, from their aims to their achievements, as well as the considerations that producers and green buyers take into account when making decisions. This week, we’re sharing the first half of “Cracking Certifications”, which focuses on the certifications themselves – Elisabet Lim (Fairtrade Sweden) and Marcus Scahefer (Rainforest Alliance) gave insight into how certifications work, their primary goals, and how the business of certification is structured. Joined later by Sara Morrocchi (Vuna Origin Consulting), Angel Mario Martinez-Garcia (Progreso Producer Development) and Joanna Alm (Drop Coffee), we examined certifications and trading models in the context of specialty coffee and its love affair with “direct trade” – is there only one way to be accountable, transparent, and sustainable, as our current conversations might have us believe? Or are there many paths to the same summit? www.allycoffee.com

Ohhh dear, this time Steve and Colin ramble like they have never rambled before. The 'Published author" Colin talks about his book sales, his bok contentns and nothing but his book. Steve and Colin touch on selling books at London coffee festival, selling books on line, selling books abroad and selling book. In an effort for ballance, Steve talks about London coffee festival and other festivals, running a trade stand and brewers cup competition. A ramble of magnicient magnitude.

As the specialty coffee industry grows and matures, we’re seeing more and more career paths open up, but none so much as that of “event organiser.” This week, Steve chats with one of our favourite event organisers - one half of Manchester’s Cup North dream-team duo, Hannah Davies – about the recently completed London Coffee Festival, building of a community beyond the industry, and the labour of love that is running specialty coffee events. Along the way, Steve digs himself into a pretty big hole (sorry, everyone!) and Hannah has some wise but hopeful words about the future of the global barista community.

How is it April already?! We’ve kicked off this week with another update from the field with Ale Martinez from Finca Argentina - where they’re making bokashi whilst the sun shines in preparation for the approaching rainy season - before diving right into an interview with this week’s guest: 2017 Swedish Barista Champ and The Barista League’s own mastermind, Steve Moloney. A former event organiser and production manager in Australia, Steve has come full circle after moving to Sweden and getting into coffee – together with Jenn, they discuss the current state of competition, the birth of The Barista League, event-organiser pet-peeves, and the value of independent events.