Tim Wendelboe Podcast
54 episodes — Page 2 of 2
Ep 4Episode 4 - Espresso with Anders Fretheim - Part 2
In our fourth podcast episode, I am joined by our colleague Anders Fretheim who works with sales and customer support. Anders is also a barista and used to run his own coffee shop. In this episode we discuss Espresso and why it is almost always disappointing. We share our experience on how to fix common problems to get your extractions up so that your shots starts to taste really good. This is part two of our conversation about espresso that started in episode 3. Here are some links we mention in episode 3 & 4: Chris Baca on hacking mazzer wire screens James Hoffmann video Matt Perger Distributing espresso Matt Perger & Refractometers
Ep 3Episode 3 - Espresso with Anders Fretheim - Part 1
EIn our third podcast episode, I am joined by our colleague Anders Fretheim who works with sales and customer support. Anders is also a barista and used to run his own coffee shop. In this episode we discuss Espresso and why it is almost always disappointing. We share our experience on how to fix common problems to get your extractions up so that your shots starts to taste really good. Here are some links we mention in episode 3 & 4: Chris Baca on hacking mazzer wire screens James Hoffmann video Matt Perger Distributing espresso Matt Perger & Refractometers
Ep 2Episode 2 - Roasting with Ben Symes - Part 2
In our second podcast episode, I continue chatting with our roaster, trainer and overall cool guy Ben Symes. Ben recently started hosting roast workshops at our lab and roastery in Oslo, Norway and also abroad. In part two of this podcast we talk about why green coffee moisture meters are confusing, modulating roast profiles, the perfect roast curve, the importance of colour measurements and what we think is the best way to improve your roasting skills.
Ep 1Episode 1 - Roasting with Ben Symes - Part 1
In our first podcast episode, I am joined by our colleague, roaster, trainer and overall cool guy Ben Symes. Ben recently started hosting roast workshops at our lab and roastery in Oslo, Norway and also abroad. Here we discuss some of the topics we generally will teach in a roasting class. In part one we discuss the importance of green coffee quality, the secrets behind our 8 Nordic Roaster Championship victories and more. More topics will be covered in part two.