Black Autumn Show

Prodigal Coffee- https://getprodigal.com/ Episode 39 covers everything you need to know about diseases and fungus that grow and affect the growth of coffee plants. We shine light on the unknown nature and hardships of farming and producing coffee.  #coffee #coffeetime #coffeelover #cafe #coffeeshop #coffeeaddict #food #espresso #love #coffeelovers #breakfast #barista #latte #tea #foodie #kopi #i...

Also I am so sorry but the video for this episode was having some issues so it is only audio today!! Prodigal Coffee- https://getprodigal.com/ Johnathan Gagne's Book- https://www.scottrao.com/products/physics-of-filter-coffee-jonathan-gagne In this episode, we explore the intricate science of particle size distributions within the realm of coffee. From the grind size's impact on flavor ext...

Today we cover cold brew and all of it’s methods/recipes. Cold Brew is a distinctive method of extraction that stands out due to its unique characteristics. It requires a significant amount of time, often much longer than other brewing methods, which adds to its unique appeal. Additionally, there are numerous approaches to creating Cold Brew, each with their own set of steps and nuances, further a...

A lot goes into espresso machines, including pumps, water intake, and steam wands. All of these factors rely on other internal components to work. Every price point has different styles of internals and work differently. So we cover every price-point today and all of the internal jobs! Check out September Coffee- https://september.coffee/en-us/collections/coffee

Tasting coffee and speaking what you are tasting is a very complex thing to do. So how can you better yourself and achieve this? Well there are many things that can help expand your palette and get you closer to your dream of maybe being a Q-grader our professional taster. So today we cover these practices that can help expand your palette! Check out MY FAVORITE HIGHLIGHT COFFEE YET- https://septe...

Ever heard the term "Dead Espresso," and wondered what it truly meant? A lot of people use this term in reference to the oxidation process. Except this use of 'dead' is completely invalid and inconsistent; as it relies on origin, process method, and extraction time. Tune in today to see how the term is false and what the oxidation process actually effects.

Much like the art of painting, the extraction stages in espresso follow a creative process. Pre-infusion preps the canvas, infusion is the painting with extraction time and pressure as tools, and post-infusion is letting it dry. In this episode, we explore the science behind these stages, discovering the keys to achieving the perfect espresso shots.

In episode 21 releasing this Thursday, August 31, we cover Espresso Extractions: Utilizing every Factor to its Fullest Potential! There’s a lot to cover in this episode including every step in extracting a good shot of espresso. I’m super excited to bring this episode to you guys to share my ways and thoughts on espresso extractions! I’m also super excited about our highlight coffee this episode…....

Quality standards are huge and make or break coffee shops, especially newer coffee shops. They are an easy way to ensure consistency and quality. It is also super easy to mess up, and lots of big shops nowadays are money hungry and not focusing on quality standards. It’s super important but takes some effort.

Acidity is a commonly misinterpreted word used in coffee to describe sour-esque and bright notes. This is very commonly mistaken by newer people in coffee. So what is acidity? What is alkalinity? These two work hand in hand to make sure your cup of coffee is spectacular every single time, with a little bit of work done by you. How do we measure these? There is a scale called PH that is used to det...

Today we explore the world of coffee varietals, their shapes, and the fascinating impact these characteristics have on the coffee's unique flavor profiles. Varietals are very fascinating and so much fun to learn and memorize!

The fourth wave is just a rumor going around and no one knows whether it is actually viable for the coffee industry or just a myth. I had so many questions on whether or not it’s real or just a rumor. After third wave coffee, how much better in quality can we get? That’s the question I had so I researched and found some answers. This episode ie about the bridge over to fourth wave and how it can b...

Home Roasting is a smaller community on the rise! But how sustainable is it? Is the target audience for home/daily use? Or is it for small home roaster businesses? That's the question we are devoted to answer today. Covering the sustainability of roasters, styles of roasters, advantages, and my top picks! Grab some Black and White Coffee today- https://www.blackwhiteroasters.com Check out the...

In this episode, we're exploring the fascinating world of coffee brewing, with a focus on Extraction Yield % and TDS %. These two numbers hold the key to unlocking the perfect cup of coffee, and we're here to break them down for you, making sure you can savor your daily brew like a pro.

Is technology taking over specialty coffee? Today we dive into the world of pourer machines. Are they just convenient or actually good for quality? Thats our main question as we want to find out, truly, are they investments of quality? Or a wast of time and money?

In episode 24, we dive head first into another temperature forward episode, this time, flash chilling!! We cover everything you need to know about flash chilling. Including the history l, dating back to Japan 1960 and why we do it, as well as executing the process and how to brew it, to even a VS segment between flash chilling and cold brew, talking about how they differ.

In this intriguing episode, we delve into the captivating world of freezing coffee and the transformative effects it has on your daily brew. Join us as we uncover the science behind freezing beans, exploring how it preserves flavor compounds, extends freshness, and unlocks new dimensions of taste.

Episode 22 is a new wave for Black Autumn, we feature 2 new segments featuring some content creators and a brand new product! Besides that, we also cover a main topic of fruit! We talk about fruit and it’s advantages with coffee as well as it’s disadvantages! Hope everyone enjoys!!

In episode 20, we dive into Pourovers! This is my favorite way of brewing at home! During this episode we cover 3 main topics exploring the ease of making coffee at home and how it will dramatically increase your brewing experience and quality! I am super excited to introduce this episode as a good starting point for any new comers to the show!! I also cover some BTS of Black Autumn and what I hav...

Black & White Roasters: https://www.blackwhiteroasters.com/ Haroo is Unfortunately Unavailable :( Inside of Episode 19, which releases this Thursday (August 17th), I have decided to cover a very important aspect in coffee….. AROMA! I chose 3 main ‘mini’-topics under the category of ‘Aromatics’ , the first of the 3 being “How we Receive Aromatics”. This ‘mini’-topic will cover how our nose proc...

Episode 18, which drops on this Thursday August 10th, is covering bar flow + organization! This topic has been super interesting to me lately because we just moved to a new location in our shop and have been working hard at making a bar flow that makes sense for us! I thought since we have been through several different styles of bar flow, I might as well cover an episode over it to inform you guy...

Ever curious on how to get latte art? In this episode we cover the why of steaming and why it's important. We also cover the different pitcher tips and styles and how to find the one you are comfortable with.

Why is it important to dial in recipes for different coffees? That’s the question we answer and dive into today! Every coffee has its own unique flavor profile and it needs its own recipe to compliment said flavor profile. Today I cover the importance of dialing in new recipes and the most important factors to consider and diagnose.

Today we cover the essential principles of Cupping. As cupping is a very important practice in coffee and allows us to taste the true flavor and body of the coffee. We will cover everything from cupping equipment to the different stages in cupping. Including tasting and how your tongue picks up taste receptacles and how your brain then correlates it to a flavor profile. 

Can't get perfect extractions? Can't figure out why? This episode is your tool, I cover everything you should be doing and even extra options that will further advance your extractions. We cover everything including Bean Prep, Filter Prep, Water Prep, Brewing Process, and even Espresso Prep.