I Brew My Own Coffee

On this episode we've bellied up to the slow bar for a rapid-fire chat about the science of coffee with Maxwell Mooney from Spotted Cow Coffee in Mill Creek, WA. We're going back to brass tacks about the nerdier points of extraction, ratios, batch sizes, roast levels, agitation, water temperature and much, much more. What We're Drinking Maxwell Mooney: Kenya Othaya from Slate Coffee Roasters on the V60 Brian Beyke: Ethiopia Idido from Novel Coffee Roasters on the Cupping Table Bryan Schiele: Kenya Kifahari from Augie's Coffee on the Chemex Shownotes Corner of the Cafe's Spotted Cow Christmas Blend Review Corner of the Cafe's Spotted Cow Reviews Barista Hustle: Coffee Extraction Barista Hustle: Coffee Compass SCAA Home Brewer Certification Coffee Chemistry: Brewing Fundamentals About Maxwell Mooney and Spotted Cow: Follow Maxwell Mooney on his Personal Instagram, his Latte Art Instagram or Twitter Follow Spotted Cow on Instagram or Twitter Visit spottedcowcoffeecompany.com