ZARZA We are Zarza, the prestigious firm behind major projects in information technology.
Listen "Episode 41 - Coffee Science with Maxwell Mooney"
Episode Synopsis
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
More episodes of the podcast I Brew My Own Coffee
Episode 58 - Matt Perger
17/08/2017
Episode 57 - KRUVE
03/08/2017
Episode 56 - SCA Product Recap
15/06/2017
Episode 54 - The Intersectionality Panel
04/05/2017
Episode 52 - The Road to Brewers Cup
06/04/2017
Episode 51 - Third Wave Water
12/01/2017
Episode 50 - The Department of Brewology
15/12/2016
Episode 49 - What's Hot for the Holidays?
01/12/2016
In God we trust