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Filter Stories Love coffee? Love podcasts? Filter Stories is a documentary podcast revealing the untold stories hidden in your cup of coffee.

If specialty coffee pays more, tastes better, and helps the environment—why don’t more farmers grow it?To find out, I tr...
27/06/2025

If specialty coffee pays more, tastes better, and helps the environment—why don’t more farmers grow it?

To find out, I traveled to Colombia’s Huila region and met two producers whose choices couldn’t be more different. One is betting everything on specialty. The other walks away.

Their reasons have less to do with passion or hard work—and more to do with invisible starting conditions that shape every farmer’s future.

Tap the link in bio to listen.

I’m heading to World of Coffee Geneva! 🛤️🚄If you're around and want to talk coffee, stories, or just share a good cup of...
19/06/2025

I’m heading to World of Coffee Geneva! 🛤️🚄

If you're around and want to talk coffee, stories, or just share a good cup of coffee—DM me!

Also, swing by booth 1843 (right by the SCA Community Lounge) to join me for a cupping with . Details to follow!

In Brazil, coffee is often sold cheap, fast, and in bulk. But Vicente Pereira is trying something different by trying to...
13/06/2025

In Brazil, coffee is often sold cheap, fast, and in bulk. But Vicente Pereira is trying something different by trying to grow only specialty coffee.

But where can he go for the best prices? He’s tested a lot of avenues! Local buyers, exporters, direct trade, even shipping his own container. Which of these gets him the prices he needs to keep his farm long-term sustainable?

🎧 Listen now — The hard business of selling beautiful coffee on the Filter Stories podcast (link in bio).

Brazil is the world’s coffee growing powerhouse — but that creates problems for producers who are focusing entirely on s...
06/06/2025

Brazil is the world’s coffee growing powerhouse — but that creates problems for producers who are focusing entirely on specialty.

Vicente Pereira grows specialty coffee with care, but sells it into a system built for volume. His biggest challenge isn’t climate change or quality. It’s price.

🎧 Listen to The Hard Business of Selling Beautiful Coffee – Part 1 on .

Why do some cold brews feel creamy smooth… and others sting?Different coffees feel different when brewed concentrated. W...
16/05/2025

Why do some cold brews feel creamy smooth… and others sting?

Different coffees feel different when brewed concentrated.

With help from Prof. Paul Breslin, I learned stronger coffees affect more than just our taste buds. They also interact with our touch receptors.

And when coffees get very concentrated, the interaction of many and multiple types of receptors can dramatically change how coffees feel in our mouths.

Listen to my podcast episode “Fruit juice or creamy almonds? Your guide to controlling cold brew flavours” by following link in bio.

Smells are very, very strange. Un-roasted green coffee is full of tiny microscopic molecules that smell of nothing. But...
25/04/2025

Smells are very, very strange.

Un-roasted green coffee is full of tiny microscopic molecules that smell of nothing.

But once you apply heat, they undergo a cascade of reactions that change their shape. And, at one point, these molecules produce beautiful aromas.

And if you keep on roasting, these molecules degrade again and suddenly lose their beautiful aromas.

See the journey for yourself by listening to my episode ‘How baby plant food transforms into delicious coffee flavours.’

Link in bio!

For years, I’ve been so careful making Filter Stories. Every word meticulously chosen, every creative idea filtered thro...
10/04/2025

For years, I’ve been so careful making Filter Stories. Every word meticulously chosen, every creative idea filtered through fear of being judged. But recently… something shifted. I joined an improv theatre group—and what started as pure panic (me? ACTING?) became one of the most powerful tools I’ve found to unlock deeper creativity.

I wrote about it in my latest Substack newsletter—how embracing play and spontaneity made me bolder behind the mic. Read the full story (and watch me be a very angry gorilla) via the link in bio. Subscribe while you’re there!

I usually hate trends, but my social media manager told me it was important, so here we go!
01/04/2025

I usually hate trends, but my social media manager told me it was important, so here we go!

New episode just released!A coffee bean starts as a green seed, packed with everything it needs to grow. But when we roa...
10/03/2025

New episode just released!

A coffee bean starts as a green seed, packed with everything it needs to grow. But when we roast it, we hijack that gift and turn it into something else: flavor. What actually happens inside the bean when heat meets those nutrients?

In this episode, we zoom in on the Maillard reaction—the wild chain of molecular collisions that transforms baby plant food into the aromas we love.

Hear it now by following link in bio!

How do we actually measure acidity in coffee? ☕️🔬pH? Titration? Turns out, none of these fully explain why two coffees c...
26/02/2025

How do we actually measure acidity in coffee? ☕️🔬

pH? Titration? Turns out, none of these fully explain why two coffees can taste equally acidic but feel completely different in the mouth. Our current tools just don’t capture acidity the way we experience it.

My latest podcast episode, Hot vs. Cold: The Science Behind Temperature and Taste, explores the weird ways our brains shape flavor perception. 🎧 Link in bio to listen!

Huge thanks to Professor Paul Breslin (Monell Chemical Senses Center) and Professor Bill Ristenpart (UC Davis Coffee Center) for helping me wrap my head around this!

Peter Giuliano () also recently wrote a great blog on the topic; link in bio!

New episode is out! When I first started making cold brew, I treated it like slow filter coffee. But no matter how I twe...
18/02/2025

New episode is out!

When I first started making cold brew, I treated it like slow filter coffee. But no matter how I tweaked the grind or brew time, the flavor barely changed.

Then it hit me: cold brew isn’t just a slower hot brew—it plays by its own rules.

In this episode, I speak with leading coffee researchers to break down why, and I share the brewing secret that can turn your cold brews from fruit juice to nutty creaminess.

Tap the link in bio to hear it!

It‘s almost here…!From cup to farm,bean to brain,and back again.The Science of Coffee returns in just a few weeks.Stay t...
23/01/2025

It‘s almost here…!

From cup to farm,
bean to brain,
and back again.

The Science of Coffee returns in just a few weeks.
Stay tuned.

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