WEBVTT - The Tech of Coffee

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<v Speaker 1>Welcome to Tech Stuff, a production from I Heart Radio.

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<v Speaker 1>Hey there, and welcome to tech Stuff. I'm your host,

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<v Speaker 1>Jonathan Strickland. I'm an executive producer with I Heart Radio,

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<v Speaker 1>and I love all things tech. And just the other

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<v Speaker 1>day I did a long episode about the history of

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<v Speaker 1>lawns and lawn mowers, and I got to dive into

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<v Speaker 1>some medieval history along the way to set up, you know,

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<v Speaker 1>why we even have lawns in the first place. And

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<v Speaker 1>today I thought I would do something similar and that

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<v Speaker 1>I thought we would explore the technology around coffee. And

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<v Speaker 1>you might be thinking, hey, Jonathan, it sounds like you're

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<v Speaker 1>just making episodes out of stuff that you can see

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<v Speaker 1>from your chair right there in your home office. And

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<v Speaker 1>to you, I reply, s, don't you worry a little

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<v Speaker 1>hit about that. It's none of your concern, So let's

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<v Speaker 1>talk about coffee now. I also know that episodes like

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<v Speaker 1>this one and My Lawnmower one are going into a

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<v Speaker 1>lot of history and culture type stuff, not strictly the technology.

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<v Speaker 1>But I always feel like an understanding of technology, a

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<v Speaker 1>real understanding of it, requires that, you know, we also

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<v Speaker 1>explore the greater context, Like we could just talk about

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<v Speaker 1>how the technology works at all and how someone came

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<v Speaker 1>up with an idea and maybe someone else improved on

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<v Speaker 1>that idea. But I think that has limited value unless

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<v Speaker 1>you explore why were people thinking about this in the

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<v Speaker 1>first place, and what the world was like before and

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<v Speaker 1>then after that technology. Also, I've recorded more than episodes

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<v Speaker 1>of tech stuff, so changing things up keeps it fresh

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<v Speaker 1>from me, and then I don't burn out. But hey,

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<v Speaker 1>you folks are my listeners. If you like how these

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<v Speaker 1>episodes play out with a deeper dive into the context

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<v Speaker 1>around tech, let me know. Now. If you hate them,

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<v Speaker 1>you can also let me know, but do it nicely,

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<v Speaker 1>because yeah, it's just me doing all the researching and

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<v Speaker 1>writing and recording of these shows. Now. Coffee is one

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<v Speaker 1>of those subjects that I find particularly fascinating because there

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<v Speaker 1>are countless people obsessed with it, and yet details about

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<v Speaker 1>its origin and evolution in society are somewhat muddled. It's

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<v Speaker 1>amazing that we've got this huge industry around coffee, but

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<v Speaker 1>we don't have a lot of historical records to refer

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<v Speaker 1>to when it comes time to documenting everything about it.

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<v Speaker 1>Maybe people were just too jittery to write anything down,

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<v Speaker 1>So in the absence of facts, people will fill up

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<v Speaker 1>the gap with speculation. That's just a general rule of thumb.

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<v Speaker 1>You didn't think this was gonna be an episode about

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<v Speaker 1>critical thinking, but bam, right out of the gate, I'm

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<v Speaker 1>hitting you with it. Now, if you google history of

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<v Speaker 1>coffee or origins of coffee, you're gonna find results, like

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<v Speaker 1>a lot of them. I mean like million of them.

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<v Speaker 1>I know because I did it. And if you spend

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<v Speaker 1>enough time skimming through a few of these different results,

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<v Speaker 1>you're probably going to find several very different explanations about

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<v Speaker 1>the history of coffee. Some might start as early as

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<v Speaker 1>the sixth century of the Common Era, others might flip

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<v Speaker 1>ahead of millennia or so. So this tells us that

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<v Speaker 1>we should probably not put too much stock into any

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<v Speaker 1>one narrative about coffee. It maybe that none of these

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<v Speaker 1>accounts are correct, or maybe they all are, in some

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<v Speaker 1>way or another at least partly correct. So we shall

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<v Speaker 1>proceed with caution. First, let's talk about coffee the plant

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<v Speaker 1>to understand what it is. Now, maybe you've never seen

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<v Speaker 1>one in person. By the way, if you ever find

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<v Speaker 1>yourself on the Big Island of Hawaii, you can go

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<v Speaker 1>to the Kona region and tour one or more coffee plantations.

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<v Speaker 1>I've done the tour of Greenwell Farms and it was

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<v Speaker 1>super nifty, And no, I don't have any connection to

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<v Speaker 1>that farm or that brand of coffee. I just liked

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<v Speaker 1>the people that I talked to there, and I found

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<v Speaker 1>the tour really fascinating, and the various animals roaming around

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<v Speaker 1>the farm were super cool as well. Coffee plants don't

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<v Speaker 1>get particularly huge. They typically fall somewhere in the range

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<v Speaker 1>from shrub to medium sized tree. Cultivators typically trim the

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<v Speaker 1>branches back to keep them manageable, especially if you're cultivating

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<v Speaker 1>them in rows. You want those rows to be nice

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<v Speaker 1>and neat, and it allows you to fit more plants

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<v Speaker 1>per area of land. They have glossy green leaves and

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<v Speaker 1>these plants sprout small white flowers in the springtime, followed

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<v Speaker 1>by berries or the coffee cherry. And these are about

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<v Speaker 1>half an inch in length or about one point three centimeters,

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<v Speaker 1>And these are the coffee cherries. Inside each cherry are

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<v Speaker 1>two green seeds. These are the actual coffee beans, which

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<v Speaker 1>aren't really beans at all. Their seeds. Inside each cherry

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<v Speaker 1>are two green seeds, and these are the coffee beans,

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<v Speaker 1>and they're not really beans at all. They are seeds

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<v Speaker 1>and they only become brown after you roast them, and

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<v Speaker 1>that comes much, much, much later. The fruit of the

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<v Speaker 1>coffee cherry is sweet. You can actually chomp on these

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<v Speaker 1>if you want, but there's not a lot of pulp

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<v Speaker 1>to these fruits. A coffee cherry is mostly skin and

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<v Speaker 1>the two seeds, and then you've got a little bit

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<v Speaker 1>of fruity pulp called mucilage on the exterior of the seeds.

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<v Speaker 1>The seeds are super hard, so you don't really chew

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<v Speaker 1>on the seeds. It would really hurt your teeth. And

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<v Speaker 1>it takes a lot of work to eat the tiny

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<v Speaker 1>amount of fruit that's on a coffee cherries, more work

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<v Speaker 1>than what it's worth, which is why you don't go

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<v Speaker 1>to the grocery store and load up on coffee cherries

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<v Speaker 1>as a sort of pick me up fruit snack. But

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<v Speaker 1>what's the history of humans cultivating coffee for its caffeinated kick.

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<v Speaker 1>That was a lot of alliteration that I did not

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<v Speaker 1>initially intend. Well, there's one tale that is pretty widespread

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<v Speaker 1>to the point that I think we can really consider

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<v Speaker 1>it folklore. Now this doesn't necessarily mean it's not true.

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<v Speaker 1>It just means that, you know, it's a story that's

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<v Speaker 1>been widely passed on through oral tradition, giving lots of

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<v Speaker 1>opportunities for that story to change in little ways. I

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<v Speaker 1>think it's probably a little fanciful, but again I don't

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<v Speaker 1>know for sure. But the story goes that there was

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<v Speaker 1>a shepherd in Ethiopia who was tending to a trip

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<v Speaker 1>of goats. And yes, I did just google what to

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<v Speaker 1>call a group of goats a trip? I guess. I

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<v Speaker 1>guess the word heard would have been fine, but I

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<v Speaker 1>wanted to get, you know, more specific. And besides, a

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<v Speaker 1>trip of goats seems fitting, as this shepherd's goats were

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<v Speaker 1>nibbling on some little shrub plants and then they were

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<v Speaker 1>tripping all over the place. Man, those goats were tripping,

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<v Speaker 1>or rather they were jumping, skipping and leaping, one might

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<v Speaker 1>almost say dancing. And the shepherd, someone who clearly had

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<v Speaker 1>a lot of time on their hands, decided, what the heck,

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<v Speaker 1>I'm going to see what this is about. And so

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<v Speaker 1>the shepherd then took some of the berries growing on

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<v Speaker 1>these plants and showed on them, and then felt a

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<v Speaker 1>surge of energy. So if you ever wondered whose job

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<v Speaker 1>it was to test the various types of fruits and

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<v Speaker 1>mushrooms and everything else to make sure that it was

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<v Speaker 1>safe to eat. I'm guessing was folks like our shepherd

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<v Speaker 1>in this story. Here. Also funny side note, the coffee

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<v Speaker 1>shop I go to all the time has a name

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<v Speaker 1>that references this folk tale. The coffee shop is called

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<v Speaker 1>Dancing Goats. Now when this story happened, if it happened

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<v Speaker 1>at all, is also a matter of debate, but generally

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<v Speaker 1>we're looking at around mid ninth century of the Common Era,

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<v Speaker 1>or around eight d fifty a d if you prefer.

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<v Speaker 1>But as I say, there's not really any evidence that

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<v Speaker 1>it definitively happened. And heck, I'm not sure anyone would

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<v Speaker 1>even think to record that kind of event. I mean,

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<v Speaker 1>dear Diary, I saw my goats eat some berries and

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<v Speaker 1>then they went totally bonkers. So I ate some berries,

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<v Speaker 1>and I too went bonkers. Tomorrow I opened a Starbucks.

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<v Speaker 1>Like that just didn't happen. So there are some facts

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<v Speaker 1>that at least make the story or some variant of

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<v Speaker 1>it possibly true, And the big one is that the

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<v Speaker 1>coffee plant grows naturally in Ethiopia in a region called Kafa,

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<v Speaker 1>So did coffee get its name from kafa, or did

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<v Speaker 1>kafa get its name from coffee? Heck, if I know,

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<v Speaker 1>there are other words that sound a lot like coffee

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<v Speaker 1>that are directly associated with coffee. So this is one

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<v Speaker 1>of those that I think I will leave to the

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<v Speaker 1>linguistic experts. Now. It's possible that some people had discovered

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<v Speaker 1>the properties of this odd little fruit long before the

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<v Speaker 1>ninth century. But the first written account about coffee that

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<v Speaker 1>I could find evidence of came from a philosopher named

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<v Speaker 1>Rozis from Persia who lived right around the time that

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<v Speaker 1>the Shepherd's story might have happened. Rozis wrote of a

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<v Speaker 1>medicine used by the peoples of Ethiopia. It was a

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<v Speaker 1>drink made from the fruit of the coffee plant, but

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<v Speaker 1>from the description it didn't sound like coffee as in

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<v Speaker 1>the drink that we enjoy these days. Yemen is a

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<v Speaker 1>possible origin point for coffee, the drink as we know it.

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<v Speaker 1>Sufi monks and Yemen brought coffee cherries from Ethiopia, and

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<v Speaker 1>then they cultivated the plants, and Yemen it grew just fine.

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<v Speaker 1>And Yemen as well. The monks made a sort of

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<v Speaker 1>tea from the coffee plants. Leaves to help them stay

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<v Speaker 1>awake longer and get more prey and done. Now, this

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<v Speaker 1>would have been around the fourteen hundreds, and it's possible

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<v Speaker 1>that these monks gradually developed the process of roasting and

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<v Speaker 1>grinding coffee beans to make their stay awake juice. In

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<v Speaker 1>the fifteen hundreds, the Turks came a colon. The Ottoman

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<v Speaker 1>Empire was an expansion mode, and while it never extended

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<v Speaker 1>all the way down to Ethiopia, it did get quite

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<v Speaker 1>the foothold in the Arabian Peninsula, which is where the

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<v Speaker 1>Turks first encountered coffee, and they really liked it like

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<v Speaker 1>a lot, and they called it covey, which in Turkish

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<v Speaker 1>meant the wine of Arabia. The drink made from roasted

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<v Speaker 1>coffee beans soon found its way throughout the Ottoman Empire,

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<v Speaker 1>which was enormous and spanned parts of Europe and North

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<v Speaker 1>Africa at this point, and growing coffee outside of places

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<v Speaker 1>like Yemen and Ethiopia proved to be challenging. In part,

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<v Speaker 1>that was because the plants thrived in very warm, like

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<v Speaker 1>tropical style climates and temperate Europe was just a bad match.

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<v Speaker 1>It was too cold. But the merchants selling coffee also

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<v Speaker 1>saw a threat to their trade if people were able

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<v Speaker 1>to grow the coffee plants in any old place, and

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<v Speaker 1>so they would frequently boil or otherwise alter the beans

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<v Speaker 1>before selling them, so that those beans would be infertile.

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<v Speaker 1>If you were to plant them, nothing would grow from them,

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<v Speaker 1>and then they would ship those off to be sold

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<v Speaker 1>in places like Europe. It wouldn't be until the seventeen

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<v Speaker 1>hundreds before someone, that being the Dutch, was able to

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<v Speaker 1>get hold of viable coffee beans and find a place

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<v Speaker 1>to grow them outside of the general areas of Yemen

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<v Speaker 1>in Ethiopia. But we'll get back to that. By the

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<v Speaker 1>mid sixteenth century, coffee shops were opening up in Constantinople.

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<v Speaker 1>Now you can't go back to Constantinople, so if you

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<v Speaker 1>have a dating Constantinople, she'll be waiting in his stan bull.

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<v Speaker 1>I have no idea if it was common for a

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<v Speaker 1>coffee house to open up right across the street from

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<v Speaker 1>another coffee house, or if that's just something we do

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<v Speaker 1>here now. Over in Western Europe, it said that some

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<v Speaker 1>high ranking Catholic priests resisted the spread of coffee, declaring

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<v Speaker 1>it to be a devil's brew. I mean it kept

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<v Speaker 1>you awake, It gave you energy. It clearly was unnatural.

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<v Speaker 1>But the Pope apparently like the stuff and said, Noah,

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<v Speaker 1>this is fine. It's fine. And so coffee spread throughout

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<v Speaker 1>the Christian world as well over in England, where they

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<v Speaker 1>had already had a little tiff with the Catholic Church,

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<v Speaker 1>it was now the Anglican Church in control. Over in England,

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<v Speaker 1>they got their first coffee shop by sixteen fifty. That

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<v Speaker 1>was just a century after the earliest ones we know about,

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<v Speaker 1>opening up in Constantinople, which really surprised me because frequently,

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<v Speaker 1>when it comes to trends in the Middle Ages and Renaissance,

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<v Speaker 1>England typically is a latecomer because it was, you know, separate.

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<v Speaker 1>It was not part of the mainland of Europe. Still

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<v Speaker 1>isn't as far as I know. I haven't looked at

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<v Speaker 1>a map recently. But in this case, the Brits got

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<v Speaker 1>their coffee before the French started opening up their own

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<v Speaker 1>coffee shops. Coffee even made its way over to the

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<v Speaker 1>colonies in North America, with a coffee shop opening up

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<v Speaker 1>in what would become the city of Boston in sixteen

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<v Speaker 1>seventy six. Okay, so the Dutch I mentioned that they

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<v Speaker 1>got some viable coffee beans essentially smuggled them out of Arabia,

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<v Speaker 1>but they had to find a good place to grow coffee,

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<v Speaker 1>and that turned out to be Indonesia, specifically the colony

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<v Speaker 1>of Java, which is why we sometimes referred to coffee

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<v Speaker 1>as Java. The Dutch secured their coffee beans through trade

0:13:25.240 --> 0:13:28.160
<v Speaker 1>with a port city in Yemen, and that port city's

0:13:28.280 --> 0:13:32.560
<v Speaker 1>name was Mocha. That's how we got Mocha Java. Starting

0:13:32.559 --> 0:13:36.920
<v Speaker 1>in the early eighteenth century, from their colonialism, would spread

0:13:37.000 --> 0:13:39.840
<v Speaker 1>coffee to other parts of the world, such as Sumatra

0:13:40.160 --> 0:13:45.079
<v Speaker 1>that's an Indonesian island west of Java, Central America, South America,

0:13:45.280 --> 0:13:49.120
<v Speaker 1>the Caribbean, and Hawaii. And before you can throw some

0:13:49.160 --> 0:13:52.400
<v Speaker 1>coffee scenes or beans into a grinder and prep your

0:13:52.440 --> 0:13:55.120
<v Speaker 1>morning cup of joe, there are a lot of stuffs

0:13:55.120 --> 0:13:59.920
<v Speaker 1>that have to take place between growing it and brewing it. First,

0:14:00.200 --> 0:14:03.160
<v Speaker 1>someone's got to harvest those cherries from the coffee plants.

0:14:03.200 --> 0:14:06.200
<v Speaker 1>And in fact, there is a whole element to this

0:14:06.240 --> 0:14:08.560
<v Speaker 1>story that I'm not going to dive into, but it

0:14:08.640 --> 0:14:14.880
<v Speaker 1>does involve some pretty terrible conditions for workers in various

0:14:14.960 --> 0:14:17.240
<v Speaker 1>parts of the world. There's a lot of exploitation going

0:14:17.280 --> 0:14:21.760
<v Speaker 1>on whenever you're talking about mass farming in places like

0:14:22.080 --> 0:14:27.080
<v Speaker 1>Central America or South America, or Indonesia or Africa, you've

0:14:27.120 --> 0:14:29.800
<v Speaker 1>got a lot of opportunities for companies to do things

0:14:29.880 --> 0:14:32.880
<v Speaker 1>that are not necessarily the best for the employees. But

0:14:33.120 --> 0:14:37.520
<v Speaker 1>that's a matter for another episode. On smaller farms, harvesting

0:14:37.600 --> 0:14:40.400
<v Speaker 1>might be done by hand, possibly with some hand tools,

0:14:40.640 --> 0:14:44.600
<v Speaker 1>but on the big farms, heavy machinery is frequently used.

0:14:44.840 --> 0:14:48.520
<v Speaker 1>While some coffee farms use pickers to harvest cherries by hand,

0:14:48.600 --> 0:14:52.360
<v Speaker 1>like just with their hands alone, others rely on some

0:14:52.400 --> 0:14:54.440
<v Speaker 1>of those simple hand tools. I was talking about one

0:14:54.440 --> 0:14:58.280
<v Speaker 1>tool I've seen for harvesting coffee really surprised me. I

0:14:58.320 --> 0:15:01.000
<v Speaker 1>hadn't really seen anything like it before. Or kind of

0:15:01.040 --> 0:15:03.720
<v Speaker 1>looks like a pair of tongs, and that there are

0:15:03.760 --> 0:15:07.160
<v Speaker 1>two rods that extend out from a plastic handle, and

0:15:07.200 --> 0:15:10.280
<v Speaker 1>the handle actually has motors in it that vibrate and

0:15:10.400 --> 0:15:15.080
<v Speaker 1>rotate those fiberglass rods. So while you're operating this harvesting device,

0:15:15.360 --> 0:15:18.880
<v Speaker 1>those rods are spinning and vibrating very quickly. To harvest

0:15:18.960 --> 0:15:21.960
<v Speaker 1>the coffee cherries, first, you put a tarp down to

0:15:22.040 --> 0:15:24.240
<v Speaker 1>catch all the cherries that are going to fall, which

0:15:24.280 --> 0:15:25.880
<v Speaker 1>is pretty much the same thing you would be doing

0:15:25.880 --> 0:15:28.280
<v Speaker 1>if you were harvesting everything just using your hands alone.

0:15:28.920 --> 0:15:31.320
<v Speaker 1>Then you would position the rods on either side of

0:15:31.360 --> 0:15:34.200
<v Speaker 1>a branch that happens step berries on it. You'd squeeze

0:15:34.200 --> 0:15:37.440
<v Speaker 1>the handle so that the two rods come together and

0:15:37.440 --> 0:15:41.480
<v Speaker 1>and touch the branch on either side, thus transmitting vibrations

0:15:41.520 --> 0:15:44.680
<v Speaker 1>to the branch, and then you move the tongs down

0:15:45.120 --> 0:15:47.840
<v Speaker 1>along the length of the branch to shake the berries free.

0:15:48.440 --> 0:15:50.360
<v Speaker 1>It's still a lot of work because you have to

0:15:50.400 --> 0:15:53.520
<v Speaker 1>move from branch to branch, but it's more efficient than

0:15:53.560 --> 0:15:56.160
<v Speaker 1>doing it all with just your fingers. Now, this is

0:15:56.200 --> 0:15:59.160
<v Speaker 1>a fairly simple device with electric motors in the handle

0:15:59.240 --> 0:16:01.320
<v Speaker 1>that draw power from a battery pack, so I'm not

0:16:01.320 --> 0:16:03.800
<v Speaker 1>going to go into deep detail. There's not a whole

0:16:03.800 --> 0:16:07.200
<v Speaker 1>lot of of advanced tech there. It's just the idea

0:16:07.240 --> 0:16:10.200
<v Speaker 1>of creative vibrating motor that transmits vibrations to a rod.

0:16:10.720 --> 0:16:13.960
<v Speaker 1>Those rods transmit the vibrations to a branch you knock

0:16:14.000 --> 0:16:17.080
<v Speaker 1>the cherries loose. Another tool I've seen for this kind

0:16:17.080 --> 0:16:20.040
<v Speaker 1>of harvesting looks almost like a weed whacker or a

0:16:20.080 --> 0:16:23.640
<v Speaker 1>weed eater, except instead of having a rotating blade or

0:16:23.680 --> 0:16:27.480
<v Speaker 1>a rotating wire. At the end of the device, you

0:16:27.520 --> 0:16:31.560
<v Speaker 1>actually have what looks like almost like a fiberglass rake

0:16:32.440 --> 0:16:35.400
<v Speaker 1>um or a fork. In fact, it does look like

0:16:35.440 --> 0:16:38.680
<v Speaker 1>an enormous gas powered fork, and the motor when you

0:16:38.720 --> 0:16:43.720
<v Speaker 1>turn it on, makes the tines of that fork vibrate.

0:16:44.120 --> 0:16:47.280
<v Speaker 1>So again, you would just use this device to grip

0:16:47.320 --> 0:16:51.200
<v Speaker 1>several branches of a coffee planet. Once you give some

0:16:51.280 --> 0:16:54.840
<v Speaker 1>gas to the motor, it causes the times to shake,

0:16:54.920 --> 0:16:58.000
<v Speaker 1>and it shakes the cherries free from the coffee plant,

0:16:58.440 --> 0:17:01.120
<v Speaker 1>and presumably you catch those on a tarp. But for

0:17:01.240 --> 0:17:05.680
<v Speaker 1>really big farms, there are some massive machines that farmers

0:17:05.840 --> 0:17:08.880
<v Speaker 1>used to harvest coffee. When we come back, i'll explain more,

0:17:09.240 --> 0:17:20.320
<v Speaker 1>but first let's take a quick coffee break, all right.

0:17:20.720 --> 0:17:23.359
<v Speaker 1>So for smaller coffee farms, or maybe ones that are

0:17:23.359 --> 0:17:26.360
<v Speaker 1>on like really uneven terrain, you might not be able

0:17:26.400 --> 0:17:28.360
<v Speaker 1>to use big machines. They might just not be able

0:17:28.359 --> 0:17:31.760
<v Speaker 1>to maneuver through those. But for coffee plantations that are

0:17:31.800 --> 0:17:36.320
<v Speaker 1>really huge, particularly ones that have coffee plants and neat

0:17:36.480 --> 0:17:39.920
<v Speaker 1>rows and fairly level ground, you get a lot of options.

0:17:40.440 --> 0:17:43.240
<v Speaker 1>One harvester I've seen is a big device that's actually

0:17:43.280 --> 0:17:46.320
<v Speaker 1>stationary when it's an operation, and it looks kind of

0:17:46.359 --> 0:17:51.080
<v Speaker 1>like a big metal wagon with an archimedean screw inside

0:17:51.119 --> 0:17:53.960
<v Speaker 1>of it and a shoot like protrusion at one end,

0:17:54.320 --> 0:17:56.880
<v Speaker 1>which is where the coffee cherries will come shooting out

0:17:56.960 --> 0:18:00.600
<v Speaker 1>and into another container. So you would tow this big

0:18:00.640 --> 0:18:03.240
<v Speaker 1>thing to the end of like a pair of rows

0:18:03.280 --> 0:18:07.240
<v Speaker 1>of coffee plants that stretch pretty far back, and between

0:18:07.240 --> 0:18:10.520
<v Speaker 1>the rows you lay down a tarp. This tarp will

0:18:10.560 --> 0:18:13.879
<v Speaker 1>become a sort of conveyor belt for the harvester, and

0:18:14.000 --> 0:18:16.480
<v Speaker 1>workers would go down the rows of coffee plants and

0:18:16.560 --> 0:18:19.720
<v Speaker 1>use pruning shears to trim back branches that have berries

0:18:19.760 --> 0:18:22.199
<v Speaker 1>on them. All of these branches with berries on them

0:18:22.200 --> 0:18:24.760
<v Speaker 1>fall down to the tarp below, and once that's done,

0:18:25.160 --> 0:18:28.800
<v Speaker 1>you feed the tarp into essentially a roller in the harvester,

0:18:28.960 --> 0:18:32.720
<v Speaker 1>which will start to pull the tarp into the machine.

0:18:33.320 --> 0:18:36.679
<v Speaker 1>Uh And they typically also has some sort of hinged

0:18:36.720 --> 0:18:39.080
<v Speaker 1>metal frame that you can use a sort of a ramp,

0:18:39.359 --> 0:18:42.239
<v Speaker 1>so that way the tarp is going up at a

0:18:42.240 --> 0:18:45.439
<v Speaker 1>at a gentler angle. It's not going up so steep

0:18:45.480 --> 0:18:48.920
<v Speaker 1>that everything falls off the tarp. So the machine starts

0:18:48.960 --> 0:18:51.520
<v Speaker 1>pulling the tarp toward it and everything on the tarp

0:18:51.600 --> 0:18:54.240
<v Speaker 1>gets pulled along with it and dumped into a chamber.

0:18:54.680 --> 0:18:58.639
<v Speaker 1>And in that chamber there is that Archimedean screw at

0:18:58.680 --> 0:19:00.239
<v Speaker 1>the bottom. And if you don't know what that is,

0:19:00.840 --> 0:19:04.560
<v Speaker 1>is a cylindrical drum with a helical blade. It's the

0:19:04.600 --> 0:19:07.120
<v Speaker 1>type of thing that Archimedes used to draw water from

0:19:07.200 --> 0:19:10.560
<v Speaker 1>areas of low elevation to high elevation, and in this case,

0:19:10.840 --> 0:19:14.680
<v Speaker 1>it's used to transport the coffee cherries up toward another

0:19:15.119 --> 0:19:19.600
<v Speaker 1>set of devices attached to this machine. So the branches

0:19:19.680 --> 0:19:22.400
<v Speaker 1>and berries and leaves and all go into this chamber

0:19:22.440 --> 0:19:26.080
<v Speaker 1>with the turning our comedian screw. The rotational motion separates

0:19:26.119 --> 0:19:29.320
<v Speaker 1>the cherries from the branches, and the cherries effectively roll

0:19:29.520 --> 0:19:31.800
<v Speaker 1>up the screw because of that rotation. This is a

0:19:31.880 --> 0:19:34.720
<v Speaker 1>little hard to explain an audio, so I recommend you

0:19:34.800 --> 0:19:38.040
<v Speaker 1>check out the videos of watching an archimedian screw in action.

0:19:38.080 --> 0:19:41.120
<v Speaker 1>You'll see how it all works. And the cherries and

0:19:41.200 --> 0:19:44.480
<v Speaker 1>maybe some bits of leaves and twigs hit a shaking

0:19:44.520 --> 0:19:47.840
<v Speaker 1>grid at the top of that archimedian screw. This shaking

0:19:47.840 --> 0:19:50.520
<v Speaker 1>grid acts like a filter. It allows the cherries to

0:19:50.560 --> 0:19:53.880
<v Speaker 1>pass through the filter. Everything else doesn't or at least

0:19:53.880 --> 0:19:56.640
<v Speaker 1>most of everything else doesn't. And then the cherries ride

0:19:56.640 --> 0:19:59.440
<v Speaker 1>a second conveyor belt that has you know, these little

0:19:59.520 --> 0:20:01.840
<v Speaker 1>ridges to keep the cherries from rolling back down, And

0:20:01.880 --> 0:20:05.080
<v Speaker 1>this belt carries the cherries up a shoot and then

0:20:05.119 --> 0:20:08.080
<v Speaker 1>they come out the other end and fall into whatever

0:20:08.200 --> 0:20:13.320
<v Speaker 1>containment vessel you have to collect all those coffee cherries. Uh,

0:20:14.000 --> 0:20:16.040
<v Speaker 1>you could end up with something that looks like essentially

0:20:16.040 --> 0:20:19.480
<v Speaker 1>a dumpster full of coffee cherries, and the branches and

0:20:19.560 --> 0:20:21.760
<v Speaker 1>leaves they get left behind are are chopped out quite

0:20:21.760 --> 0:20:25.520
<v Speaker 1>a bit. They eventually exit the machine through an exhaust,

0:20:25.680 --> 0:20:28.480
<v Speaker 1>kind of like the way a lawnmower has one of

0:20:28.480 --> 0:20:33.720
<v Speaker 1>those little side exhaust ports where cut grass flies out. Now,

0:20:33.720 --> 0:20:35.679
<v Speaker 1>this sort of device can harvest a lot of cherries,

0:20:35.720 --> 0:20:39.040
<v Speaker 1>but it does require a ton of manual pruning work

0:20:39.040 --> 0:20:41.440
<v Speaker 1>at the top end of it. There are some other

0:20:41.520 --> 0:20:44.359
<v Speaker 1>harvesters that take the cherries right off the plants without

0:20:44.480 --> 0:20:48.359
<v Speaker 1>needing to cut the branches onto a tarp first, and

0:20:48.400 --> 0:20:51.080
<v Speaker 1>they look pretty funky. Now, there are a lot of

0:20:51.160 --> 0:20:54.719
<v Speaker 1>variations on this next type of harvester, but they do

0:20:54.800 --> 0:20:57.720
<v Speaker 1>share a few things in common. And the easiest way

0:20:57.720 --> 0:21:01.679
<v Speaker 1>I can think of to describe this is imagine a

0:21:01.840 --> 0:21:05.440
<v Speaker 1>mechanical automated car wash. You know, you drive your car

0:21:05.480 --> 0:21:10.280
<v Speaker 1>into the bay of this car wash, and then once

0:21:10.359 --> 0:21:15.959
<v Speaker 1>the car washes operating, these big machines will rotate giant

0:21:16.040 --> 0:21:19.240
<v Speaker 1>brushes that come up against your car and scrub all

0:21:19.320 --> 0:21:23.200
<v Speaker 1>that road grime off your vehicle and then you drive out. Well,

0:21:23.240 --> 0:21:25.560
<v Speaker 1>imagine that you've got a car wash, but the car

0:21:25.600 --> 0:21:28.600
<v Speaker 1>wash itself is on wheels, So instead of the cars

0:21:28.760 --> 0:21:32.000
<v Speaker 1>driving into a stationary bay, you could have a line

0:21:32.040 --> 0:21:34.800
<v Speaker 1>of cars that are you know, bumper to bumper in

0:21:34.840 --> 0:21:38.320
<v Speaker 1>a line, and you have this wheeled car wash go

0:21:38.480 --> 0:21:42.680
<v Speaker 1>down the line of parked cars, and the car wash

0:21:42.800 --> 0:21:45.399
<v Speaker 1>is the thing that moves. Well, that's kind of what

0:21:45.520 --> 0:21:48.400
<v Speaker 1>these harvester things are. Acceptance to have a car wash. Obviously,

0:21:48.440 --> 0:21:52.560
<v Speaker 1>they are harvesting coffee cherries off of plants. So you've

0:21:52.600 --> 0:21:55.679
<v Speaker 1>got this big machine that has a space where a

0:21:55.800 --> 0:21:59.399
<v Speaker 1>tree can pass through the middle of this machine. The

0:21:59.440 --> 0:22:01.959
<v Speaker 1>machine is on wheels, so it can move because you know,

0:22:03.000 --> 0:22:05.440
<v Speaker 1>these are coffee plants. They're not ents from Middle Earth,

0:22:05.480 --> 0:22:07.760
<v Speaker 1>so they don't walk around on their own no matter

0:22:07.760 --> 0:22:10.400
<v Speaker 1>how much caffeine is in them. Some of these machines

0:22:10.600 --> 0:22:13.400
<v Speaker 1>are things that you have to tow behind a tractor,

0:22:14.000 --> 0:22:16.639
<v Speaker 1>But some of them have a tractor like system built

0:22:16.680 --> 0:22:19.720
<v Speaker 1>into the actual machine. So some of them have their

0:22:19.720 --> 0:22:23.880
<v Speaker 1>own engine and motor that allows you to drive the harvester,

0:22:24.880 --> 0:22:28.560
<v Speaker 1>whereas others are a separate piece of machinery that hooks

0:22:28.560 --> 0:22:31.520
<v Speaker 1>onto the back of a tractor. I've seen both versions,

0:22:31.520 --> 0:22:36.280
<v Speaker 1>but either way, a driver manipulates this machine, so it

0:22:36.359 --> 0:22:40.280
<v Speaker 1>moves down a line of coffee plants in order to

0:22:40.320 --> 0:22:43.920
<v Speaker 1>harvest the cherries. So how is that harvesting actually working well?

0:22:43.960 --> 0:22:47.680
<v Speaker 1>On the inside where the trees are passing through, You've

0:22:47.720 --> 0:22:51.760
<v Speaker 1>got poles with fiberglass rods on either side of where

0:22:51.760 --> 0:22:54.880
<v Speaker 1>the coffee plants passed through. So it kind of looks

0:22:54.880 --> 0:22:59.040
<v Speaker 1>like one of those round brushes where you've got the

0:22:59.320 --> 0:23:02.040
<v Speaker 1>bristles on all sides of the round brush. It looks

0:23:02.080 --> 0:23:05.040
<v Speaker 1>like a pair of those, except not quite as thick,

0:23:05.119 --> 0:23:08.200
<v Speaker 1>and you've got a bunch of fiberglass rods instead of bristles,

0:23:08.800 --> 0:23:11.480
<v Speaker 1>and instead of big rotating brushes from a car wash,

0:23:11.560 --> 0:23:14.720
<v Speaker 1>you've got these things and they do rotate, and the

0:23:14.800 --> 0:23:19.480
<v Speaker 1>fiberglass rods vibrate as they're rotating, and it's this motion

0:23:19.640 --> 0:23:23.119
<v Speaker 1>that shakes loose the coffee cherries as the plants pass

0:23:23.320 --> 0:23:26.199
<v Speaker 1>through the middle of the machine. At the bottom of

0:23:26.240 --> 0:23:29.920
<v Speaker 1>this are some hinged panels that can allow a tree

0:23:29.960 --> 0:23:33.360
<v Speaker 1>trunk to pass through in one direction, but the panels

0:23:33.440 --> 0:23:35.880
<v Speaker 1>locked from being able to go in the opposite direction.

0:23:36.000 --> 0:23:39.679
<v Speaker 1>So they're hinged in a way where uh they swing

0:23:39.840 --> 0:23:42.560
<v Speaker 1>open to allow a tree trunk to pass through, but

0:23:42.600 --> 0:23:45.320
<v Speaker 1>when they close, they can't go back the other way.

0:23:45.440 --> 0:23:47.120
<v Speaker 1>So once you head down a row of coffee plants,

0:23:47.119 --> 0:23:50.960
<v Speaker 1>you're kind of committed. The hinged panels catch stuff that's

0:23:51.000 --> 0:23:54.000
<v Speaker 1>falling down from the coffee plants that gets shaken loose,

0:23:54.440 --> 0:23:58.639
<v Speaker 1>and all that material, including cherries, toigs, leaves, bugs, moves

0:23:58.680 --> 0:24:01.119
<v Speaker 1>towards a pair of conveyor belt, one on either side

0:24:01.200 --> 0:24:04.639
<v Speaker 1>of the inner part of the machine. These conveyor belts

0:24:04.720 --> 0:24:08.280
<v Speaker 1>move everything up to either a containment chamber or out

0:24:08.320 --> 0:24:11.240
<v Speaker 1>of to a shoot where they get put into a

0:24:11.760 --> 0:24:16.600
<v Speaker 1>separate trailer that's being hauled behind a different tractor, perhaps

0:24:16.800 --> 0:24:20.560
<v Speaker 1>one row over. I've seen both um, but some of

0:24:20.560 --> 0:24:23.200
<v Speaker 1>these things are kind of an all in one machine

0:24:23.240 --> 0:24:26.520
<v Speaker 1>where they can do all the driving, the harvesting and

0:24:26.560 --> 0:24:29.440
<v Speaker 1>collecting of coffee cherries by themselves. And don't need any

0:24:29.600 --> 0:24:33.639
<v Speaker 1>additional equipment or other people operating that equipment. Some of

0:24:33.640 --> 0:24:36.440
<v Speaker 1>them are used in concert with other heavy duty machinery.

0:24:36.920 --> 0:24:39.040
<v Speaker 1>There are a lot of videos online if you want

0:24:39.080 --> 0:24:41.919
<v Speaker 1>to see these coffee harvesters in action. It might be

0:24:42.040 --> 0:24:45.480
<v Speaker 1>a lot more helpful rather than trying to imagine my

0:24:45.600 --> 0:24:50.080
<v Speaker 1>poorly constructed word picture. Uh. The the machines are pretty impressive,

0:24:50.119 --> 0:24:53.080
<v Speaker 1>and they're actually based off older harvesters that have been

0:24:53.200 --> 0:24:56.000
<v Speaker 1>used for stuff like blueberry farms. Now, before I did

0:24:56.000 --> 0:24:59.320
<v Speaker 1>this podcast, I had never seen anything like this. Being

0:24:59.359 --> 0:25:01.840
<v Speaker 1>the city boy I am, and also I mean I

0:25:01.920 --> 0:25:07.520
<v Speaker 1>have actually done some very very minor work on a farm.

0:25:07.640 --> 0:25:10.520
<v Speaker 1>Uh it's barely worth mentioning. But it was a much

0:25:10.560 --> 0:25:13.360
<v Speaker 1>smaller operation, not something that would have this big equipment.

0:25:13.359 --> 0:25:15.560
<v Speaker 1>So I've never seen anything like this. It was really

0:25:15.600 --> 0:25:18.399
<v Speaker 1>cool to learn about it. One of the videos I

0:25:18.520 --> 0:25:22.240
<v Speaker 1>watched for this episode had a coffee farmer named James

0:25:22.480 --> 0:25:26.200
<v Speaker 1>Chemo Falconer, and he talked about the efficiency of these

0:25:26.200 --> 0:25:29.800
<v Speaker 1>types of harvesting machines. Now, according to Falconer, a skilled

0:25:29.960 --> 0:25:32.800
<v Speaker 1>coffee picker would be able to harvest around two hundred

0:25:32.880 --> 0:25:36.160
<v Speaker 1>pounds of coffee cherries in a day. One of these

0:25:36.200 --> 0:25:41.520
<v Speaker 1>harvesters could actually harvest forty thousand pounds of cherries in

0:25:41.600 --> 0:25:46.240
<v Speaker 1>around six hours, so it is phenomenally efficient compared to

0:25:46.800 --> 0:25:50.000
<v Speaker 1>manual labor. Now keep in mind we are still talking

0:25:50.040 --> 0:25:54.399
<v Speaker 1>about coffee cherries here Again. According to Falconer, there's about

0:25:54.400 --> 0:25:58.159
<v Speaker 1>a five to one ratio in weight of cherries to

0:25:58.440 --> 0:26:03.240
<v Speaker 1>weight of green coffee beans for natural coffee. Some varieties

0:26:03.280 --> 0:26:06.840
<v Speaker 1>of coffee might have cherries with slightly more or less pulp.

0:26:06.920 --> 0:26:10.240
<v Speaker 1>That would change the ratio a bit. But if you

0:26:10.359 --> 0:26:13.560
<v Speaker 1>harvest forty thousand pounds of coffee cherries, that doesn't mean

0:26:13.560 --> 0:26:17.200
<v Speaker 1>you've got forty pounds of coffee beans. It's like a

0:26:17.240 --> 0:26:20.240
<v Speaker 1>fifth of that. Now, the harvested cherries have to be

0:26:20.320 --> 0:26:23.679
<v Speaker 1>washed to remove dirt, stems and that kind of stuff.

0:26:23.720 --> 0:26:27.400
<v Speaker 1>There's typically an early sorting process to help separate out

0:26:27.600 --> 0:26:31.159
<v Speaker 1>unsuitable coffee cherries from the good stuff. One way that

0:26:31.240 --> 0:26:33.760
<v Speaker 1>you can do that is dumping all the cherries into

0:26:33.920 --> 0:26:37.200
<v Speaker 1>giant vats of water. Cherries that float to the top

0:26:37.560 --> 0:26:41.040
<v Speaker 1>aren't ripe. They can be skimmed off and they can

0:26:41.080 --> 0:26:44.240
<v Speaker 1>be removed and then punished. I'm kidding, they're not punished,

0:26:44.280 --> 0:26:47.040
<v Speaker 1>but they are turned into fertilizer, typically so that you

0:26:47.080 --> 0:26:50.720
<v Speaker 1>can use those to help fertilize the ground for future

0:26:50.760 --> 0:26:54.399
<v Speaker 1>coffee plants. Now, what happens next is dependent upon the

0:26:54.480 --> 0:26:59.120
<v Speaker 1>post harvest process for that particular coffee farm or plantation.

0:26:59.680 --> 0:27:04.320
<v Speaker 1>Dry regions might use natural processed coffee, which involves leaving

0:27:04.359 --> 0:27:08.280
<v Speaker 1>the seeds inside the coffee cherry and allowing the whole

0:27:08.359 --> 0:27:11.399
<v Speaker 1>thing to dry out, which takes about four weeks and

0:27:11.440 --> 0:27:14.240
<v Speaker 1>it requires lots of supervision to make sure that mold

0:27:14.400 --> 0:27:18.120
<v Speaker 1>doesn't form on those coffee cherries. And after drying, workers

0:27:18.160 --> 0:27:20.760
<v Speaker 1>put cherries into a huling machine. Uh. There are a

0:27:20.800 --> 0:27:22.520
<v Speaker 1>lot of different versions of this. One of them is

0:27:22.560 --> 0:27:26.840
<v Speaker 1>just essentially a big vibrating tray. You put the coffee

0:27:26.880 --> 0:27:30.480
<v Speaker 1>cherries into this vibrating tray. It often has a rough bottom,

0:27:31.040 --> 0:27:34.720
<v Speaker 1>and the vigorous shaking of that tray using an electric

0:27:34.760 --> 0:27:38.280
<v Speaker 1>motor to to shake this thing ends up rubbing and

0:27:38.359 --> 0:27:43.000
<v Speaker 1>shaking the cherry so that the dried skin and dried fruit,

0:27:43.119 --> 0:27:46.560
<v Speaker 1>and the parchment on the seeds itself all gets rubbed off,

0:27:47.000 --> 0:27:51.960
<v Speaker 1>which really means that those those seeds, those coffee beans. Now,

0:27:52.040 --> 0:27:55.160
<v Speaker 1>the green coffee beans just need to be polished before

0:27:55.160 --> 0:27:57.919
<v Speaker 1>they're sent off to roasters because you've already done all

0:27:57.960 --> 0:28:01.480
<v Speaker 1>the work of removing everything else that's around the bean.

0:28:02.119 --> 0:28:07.040
<v Speaker 1>But another climates, different post harvesting methods work better. So

0:28:07.440 --> 0:28:10.720
<v Speaker 1>you've got stuff like your honey processed coffee or your

0:28:10.800 --> 0:28:15.040
<v Speaker 1>wet hull process, which is mostly used in Indonesia, and

0:28:15.080 --> 0:28:18.240
<v Speaker 1>you've got your washed coffee processing. Now there are several

0:28:18.280 --> 0:28:23.199
<v Speaker 1>things that differentiate these processes, and even plantations that use

0:28:23.280 --> 0:28:26.239
<v Speaker 1>the same general process will have their own way of

0:28:26.359 --> 0:28:30.600
<v Speaker 1>executing that process. So there's no I can't give you

0:28:30.720 --> 0:28:33.600
<v Speaker 1>a universal here's how it works. I can give you

0:28:33.680 --> 0:28:37.840
<v Speaker 1>some generalities with each. So with honey processing, the cherries

0:28:38.240 --> 0:28:43.280
<v Speaker 1>are skinned right away after harvest, but the sticky coating

0:28:43.280 --> 0:28:47.280
<v Speaker 1>on the seeds that mucilage. That mucilage is allowed to

0:28:47.360 --> 0:28:50.600
<v Speaker 1>stay on the seeds while they go to areas to

0:28:50.680 --> 0:28:55.880
<v Speaker 1>be dried out. The washed process involves pulping the seeds

0:28:55.960 --> 0:28:59.120
<v Speaker 1>not long after harvest. You allow the seeds to ferment

0:28:59.560 --> 0:29:02.960
<v Speaker 1>a bit like overnight, and then you wash the musilage

0:29:03.040 --> 0:29:06.040
<v Speaker 1>off before you allow the coffee to dry, and that

0:29:06.160 --> 0:29:10.520
<v Speaker 1>coffee will dry faster because it doesn't have that insulation

0:29:10.600 --> 0:29:13.040
<v Speaker 1>around it. But that also means that it's not in

0:29:13.120 --> 0:29:14.920
<v Speaker 1>contact with the fruit for as long, and that will

0:29:15.000 --> 0:29:18.560
<v Speaker 1>change the flavor profile. In the case of natural processing,

0:29:18.800 --> 0:29:22.720
<v Speaker 1>honey processing, and washed processing, the goal is to get

0:29:22.760 --> 0:29:26.760
<v Speaker 1>the moisture level of the seeds down to around eleven

0:29:27.280 --> 0:29:30.360
<v Speaker 1>before you move on to hulling the seeds, to get

0:29:30.400 --> 0:29:34.240
<v Speaker 1>that thin layer of parchment off the coffee seeds before

0:29:34.280 --> 0:29:37.960
<v Speaker 1>you can send them off to roasters. Now, the wet

0:29:38.040 --> 0:29:41.600
<v Speaker 1>hull process of Indonesia is a little bit different because

0:29:41.720 --> 0:29:44.720
<v Speaker 1>of the high humidity levels in Indonesia, it would be

0:29:44.800 --> 0:29:48.800
<v Speaker 1>really hard to dry seeds down to eleven water content

0:29:49.440 --> 0:29:52.560
<v Speaker 1>on their own, even with the washed process method, So

0:29:52.600 --> 0:29:57.400
<v Speaker 1>instead they pulp the cherries so that you get the

0:29:57.800 --> 0:30:01.320
<v Speaker 1>seeds the coffee beans, and then they dry those coffee

0:30:01.320 --> 0:30:03.800
<v Speaker 1>beans until the water content is around thirty percent or

0:30:03.800 --> 0:30:08.000
<v Speaker 1>so remember the other ones are, and then they feed

0:30:08.040 --> 0:30:11.000
<v Speaker 1>those to a hauling machine to remove the parchment layer

0:30:11.080 --> 0:30:15.120
<v Speaker 1>around those seeds at that point, whereupon they dry more efficiently.

0:30:15.160 --> 0:30:18.720
<v Speaker 1>In the human climate, the other processes I mentioned leave

0:30:18.760 --> 0:30:22.520
<v Speaker 1>the parchment on the seeds until after the drying process

0:30:22.600 --> 0:30:25.480
<v Speaker 1>is done. The parchment helps protect the seeds against stuff

0:30:25.480 --> 0:30:28.640
<v Speaker 1>like disease and mold, but in the really humid climates,

0:30:29.320 --> 0:30:33.040
<v Speaker 1>Even that thin layer of parchment slows down the drying process,

0:30:33.080 --> 0:30:35.960
<v Speaker 1>so in order to get the seeds dried and to

0:30:36.120 --> 0:30:39.360
<v Speaker 1>market while they're still good, they have to remove the parchment.

0:30:39.400 --> 0:30:43.040
<v Speaker 1>In places like Indonesia, pulping and hauling machines can be

0:30:43.280 --> 0:30:46.040
<v Speaker 1>vibrating trays like the one I mentioned for natural processing,

0:30:46.120 --> 0:30:49.880
<v Speaker 1>or they can involve feeding the cherries or seeds. In

0:30:49.920 --> 0:30:53.200
<v Speaker 1>the case of if you're just removing the parchment into

0:30:53.400 --> 0:30:56.200
<v Speaker 1>a feeding hopper, and at the bottom of the feeding

0:30:56.200 --> 0:30:59.920
<v Speaker 1>hopper is typically a rotating drum that's got little nubby

0:31:00.040 --> 0:31:03.720
<v Speaker 1>protrusions on it, and as the drum rotates, this agitation

0:31:04.240 --> 0:31:09.560
<v Speaker 1>UH squeezes seeds out of the cherries, and it can

0:31:09.600 --> 0:31:12.640
<v Speaker 1>also remove parchment from the seeds if you've calibrated the

0:31:12.680 --> 0:31:15.719
<v Speaker 1>machine to do so. But it's that rotational force that

0:31:15.880 --> 0:31:19.080
<v Speaker 1>is UH kind of separating the cherries out from the

0:31:19.160 --> 0:31:21.520
<v Speaker 1>seeds infect It kind of squeezes them out and the

0:31:21.560 --> 0:31:24.560
<v Speaker 1>chair the seeds go one way, and the cherries, the

0:31:24.560 --> 0:31:27.440
<v Speaker 1>pulp and the skin go the other way. So you

0:31:27.480 --> 0:31:32.120
<v Speaker 1>will get one shoot where green coffee beans will slide down,

0:31:32.440 --> 0:31:35.040
<v Speaker 1>and then on the back you'll just have this mass

0:31:35.080 --> 0:31:38.680
<v Speaker 1>of pulp shot out the back of the the machine,

0:31:38.680 --> 0:31:42.320
<v Speaker 1>which again is used often for fertilizer. The holed coffee

0:31:42.360 --> 0:31:44.480
<v Speaker 1>then has to be sorted by size, and a typical

0:31:44.560 --> 0:31:48.280
<v Speaker 1>sizing machine has a series of meshed trays stacked one

0:31:48.320 --> 0:31:51.360
<v Speaker 1>on top of the other in a vibrating device, and

0:31:51.480 --> 0:31:54.880
<v Speaker 1>the holes in the mesh decrease in size as you

0:31:54.920 --> 0:31:58.680
<v Speaker 1>go down the stack vertically, so larger seeds will be

0:31:58.720 --> 0:32:01.440
<v Speaker 1>caught by one of the upper trays because the seeds

0:32:01.440 --> 0:32:04.040
<v Speaker 1>will be too large to pass any further down in

0:32:04.160 --> 0:32:08.680
<v Speaker 1>the link of of meshes. Uh, the smaller seeds will

0:32:08.720 --> 0:32:11.400
<v Speaker 1>eventually collect in the bottom trays because they'll pass through

0:32:11.440 --> 0:32:14.560
<v Speaker 1>the larger holes on the upper ones. Then the coffee

0:32:14.560 --> 0:32:18.600
<v Speaker 1>can be graded based on coffee bean size. The best

0:32:18.600 --> 0:32:21.280
<v Speaker 1>coffee beans, by the way, are not necessarily the biggest ones,

0:32:21.360 --> 0:32:24.160
<v Speaker 1>nor are they the smallest. It's typically the just right

0:32:24.280 --> 0:32:27.800
<v Speaker 1>the goldilocks zone. Those seeds also have to be examined

0:32:27.840 --> 0:32:29.760
<v Speaker 1>to make sure they are the right quality. They have

0:32:29.840 --> 0:32:32.040
<v Speaker 1>to be looked at to make sure they're the good color.

0:32:32.680 --> 0:32:34.840
<v Speaker 1>This can be done by I but when you're looking

0:32:34.880 --> 0:32:38.800
<v Speaker 1>at really big operations, that's not practical. So we've got

0:32:38.800 --> 0:32:41.480
<v Speaker 1>some high tech to do this too. There are advanced

0:32:41.480 --> 0:32:44.400
<v Speaker 1>machines that use l e ed s and high resolution

0:32:44.480 --> 0:32:49.400
<v Speaker 1>cameras and imaging software to examine seed color and consistency,

0:32:49.760 --> 0:32:52.640
<v Speaker 1>and that makes it possible to sort large quantities of

0:32:52.760 --> 0:32:56.480
<v Speaker 1>seeds and remove any that don't meet specifications. So I

0:32:56.520 --> 0:32:59.160
<v Speaker 1>always think of the Willy Wonka and the Chocolate factory

0:32:59.280 --> 0:33:02.280
<v Speaker 1>scene with the golden eggs. You've got these machines that

0:33:02.320 --> 0:33:05.240
<v Speaker 1>are looking at seed by seed very very very fast,

0:33:05.760 --> 0:33:10.760
<v Speaker 1>and if the color and the consistency matches the specifications

0:33:10.760 --> 0:33:13.960
<v Speaker 1>that the machines software has set to, then the beans

0:33:13.960 --> 0:33:16.760
<v Speaker 1>are allowed to continue on their path. If not, they

0:33:16.800 --> 0:33:20.200
<v Speaker 1>get the boot. They are the proverbial bad eggs in

0:33:20.200 --> 0:33:23.920
<v Speaker 1>this case. Other machines sort the beans by density using

0:33:24.040 --> 0:33:26.920
<v Speaker 1>vibration and air. So, in other words, you've got a

0:33:26.920 --> 0:33:29.880
<v Speaker 1>big stack of beans, you put them in this machine.

0:33:30.320 --> 0:33:32.800
<v Speaker 1>The machine shakes the beans, that uses some air to

0:33:32.880 --> 0:33:37.040
<v Speaker 1>blow against the beans. The heavier beans will be closer

0:33:37.080 --> 0:33:39.240
<v Speaker 1>to the bottom of this machine. They'll be heavy enough

0:33:39.240 --> 0:33:41.400
<v Speaker 1>and dense enough to make their way to the bottom.

0:33:41.640 --> 0:33:44.040
<v Speaker 1>The very light beans will be more towards the top

0:33:44.160 --> 0:33:46.880
<v Speaker 1>of the machine because they'll be blown by the air

0:33:46.960 --> 0:33:50.760
<v Speaker 1>and they will be pushed up from all the heavier beans. Now,

0:33:50.800 --> 0:33:53.240
<v Speaker 1>you want to do this because sometimes those lighter beans

0:33:53.280 --> 0:33:56.160
<v Speaker 1>are actually representative of beans that have been you know,

0:33:56.440 --> 0:33:59.640
<v Speaker 1>munched on by insects and stuff. Those are not the best.

0:33:59.760 --> 0:34:03.520
<v Speaker 1>So it's another way of sorting beans out very quickly

0:34:03.600 --> 0:34:06.640
<v Speaker 1>for quality control. Now, what I think is really cool

0:34:06.680 --> 0:34:09.440
<v Speaker 1>about a lot of these devices is apart from the

0:34:09.480 --> 0:34:12.080
<v Speaker 1>one that tends to use like high resolution cameras to

0:34:12.320 --> 0:34:15.440
<v Speaker 1>look at bean color. Now, what I like about a

0:34:15.480 --> 0:34:18.600
<v Speaker 1>lot of these devices is that a lot of them

0:34:18.680 --> 0:34:23.799
<v Speaker 1>use a pretty simple mechanical approach to help sort out

0:34:23.840 --> 0:34:26.120
<v Speaker 1>all these beans. I just think it's a neat and

0:34:26.160 --> 0:34:29.600
<v Speaker 1>pretty elegant way of doing things. All this takes place

0:34:29.640 --> 0:34:35.000
<v Speaker 1>before roasting. The coffee roasters take incoming green coffee beans and,

0:34:35.040 --> 0:34:37.960
<v Speaker 1>depending on the flavor qualities of the bean, which in

0:34:38.120 --> 0:34:40.719
<v Speaker 1>turn are determined by stuff like where in the world

0:34:40.800 --> 0:34:43.840
<v Speaker 1>it was grown, what sort of post harvest processing to

0:34:44.080 --> 0:34:47.600
<v Speaker 1>go through that kind of thing, the roasters then take that,

0:34:47.800 --> 0:34:50.239
<v Speaker 1>they take that flavor and they determine what sort of

0:34:50.320 --> 0:34:53.640
<v Speaker 1>roast they should follow for those particular beans. The beans

0:34:53.680 --> 0:34:56.799
<v Speaker 1>are put into roasting machines, which look a lot like

0:34:56.880 --> 0:35:01.200
<v Speaker 1>clothes dryers. A lot of these, especially for the larger roasters,

0:35:01.239 --> 0:35:04.279
<v Speaker 1>are gas power. They actually use natural gas for a

0:35:04.280 --> 0:35:08.280
<v Speaker 1>heating element. So a typical roaster has a hopper feeder

0:35:08.320 --> 0:35:10.680
<v Speaker 1>at the top that's where you pour the green coffee

0:35:10.719 --> 0:35:15.640
<v Speaker 1>beans in. These flow into a barrel that is inside

0:35:15.640 --> 0:35:19.439
<v Speaker 1>the roaster. The barrel can rotate, and the barrel has

0:35:19.520 --> 0:35:23.560
<v Speaker 1>burners on the outside of it, so inside the machine,

0:35:24.160 --> 0:35:27.320
<v Speaker 1>but outside the container of the barrel are these burners.

0:35:27.600 --> 0:35:30.480
<v Speaker 1>They heat up the air and the barrel itself, and

0:35:31.000 --> 0:35:34.759
<v Speaker 1>that allows these beans to get a lot of heat

0:35:34.880 --> 0:35:37.399
<v Speaker 1>directed at them in a very short amount of time.

0:35:38.080 --> 0:35:41.640
<v Speaker 1>And you use a combination of temperature and time in

0:35:41.719 --> 0:35:45.200
<v Speaker 1>order to roast the coffee beans. They're constantly being circulated

0:35:45.239 --> 0:35:49.000
<v Speaker 1>so that each bean is getting evenly heated. And typically

0:35:49.040 --> 0:35:52.120
<v Speaker 1>there's a way to remove beans from the middle of

0:35:52.160 --> 0:35:54.359
<v Speaker 1>this process while it's still going, so you can check

0:35:54.400 --> 0:35:58.200
<v Speaker 1>on progress. Uh. There's frequently something that's called like a

0:35:58.239 --> 0:36:02.080
<v Speaker 1>sample spoon. This is a little container that actually can

0:36:02.160 --> 0:36:05.799
<v Speaker 1>extend into the barrel as it's an operation, but there's

0:36:05.840 --> 0:36:07.960
<v Speaker 1>a handle on the outside of the machine that you

0:36:08.000 --> 0:36:11.279
<v Speaker 1>can grab. You can pull the sample spoon out, check

0:36:11.320 --> 0:36:15.080
<v Speaker 1>the beans that are in the process of roasting and

0:36:15.160 --> 0:36:19.120
<v Speaker 1>reinsert the sample spoon to put them back into the barrel,

0:36:19.640 --> 0:36:21.600
<v Speaker 1>and you know, use that to check to make sure

0:36:21.840 --> 0:36:24.360
<v Speaker 1>that you're not going too far with your roasting process.

0:36:25.040 --> 0:36:28.200
<v Speaker 1>After roasting, the roasters will essentially open a flap to

0:36:28.280 --> 0:36:31.040
<v Speaker 1>the barrel to let the roasted beans pour out of

0:36:31.080 --> 0:36:34.240
<v Speaker 1>the barrel into a cooling tray. Then the roasters will

0:36:34.520 --> 0:36:37.040
<v Speaker 1>either stir the beans or typically a lot of these

0:36:37.080 --> 0:36:40.759
<v Speaker 1>cooling trays have a mechanical stir that will just do

0:36:41.080 --> 0:36:43.960
<v Speaker 1>rotations through the beans and mix them up. That allows

0:36:44.000 --> 0:36:47.080
<v Speaker 1>the beans to cool and stop the roasting process from

0:36:47.120 --> 0:36:51.040
<v Speaker 1>going on much longer after they've already emerged from the roaster. Now,

0:36:51.040 --> 0:36:54.799
<v Speaker 1>the length of time spending those chambers, along with what

0:36:54.960 --> 0:36:58.799
<v Speaker 1>temperature you set it to, that determines the level of

0:36:58.880 --> 0:37:02.000
<v Speaker 1>the roast, and the flavors can change in that time

0:37:02.040 --> 0:37:05.920
<v Speaker 1>as well. So a light roast coffee uses beans that

0:37:05.960 --> 0:37:08.839
<v Speaker 1>have been in a roaster for much less time than

0:37:08.880 --> 0:37:12.080
<v Speaker 1>a dark roast coffee, and light roasts tend to be

0:37:12.120 --> 0:37:15.720
<v Speaker 1>a little more floral. Dark roasts tend to have more

0:37:15.800 --> 0:37:20.200
<v Speaker 1>chocolate e or caramel flavors, but also roasting the longer

0:37:20.239 --> 0:37:23.160
<v Speaker 1>eu roast. The more you typically reduce the amount of

0:37:23.160 --> 0:37:26.880
<v Speaker 1>caffeine that's in the the coffee bean, the caffeine gets

0:37:27.400 --> 0:37:30.520
<v Speaker 1>kind of roasted out gradually. There's still some there, but

0:37:30.719 --> 0:37:34.160
<v Speaker 1>less so. While an espresso has a very strong flavor,

0:37:34.320 --> 0:37:38.080
<v Speaker 1>it can actually have much less caffeine per volume than

0:37:38.120 --> 0:37:40.680
<v Speaker 1>a simple light roast coffee. Though this is also dependent

0:37:40.760 --> 0:37:42.480
<v Speaker 1>upon the type of bean that was used at the

0:37:42.520 --> 0:37:44.839
<v Speaker 1>very beginning of the process, so it gets a little

0:37:44.880 --> 0:37:47.799
<v Speaker 1>more complicated than that. There are some great videos on

0:37:47.840 --> 0:37:51.560
<v Speaker 1>YouTube of master coffee roasters describing the process they use,

0:37:51.640 --> 0:37:54.919
<v Speaker 1>which frequently needs to have some flexibility built into them.

0:37:55.000 --> 0:37:57.640
<v Speaker 1>Figuring out the perfect temperature and the perfect timing to

0:37:57.680 --> 0:38:00.120
<v Speaker 1>get the kind of roast you want is kind of

0:38:00.120 --> 0:38:04.040
<v Speaker 1>a matter of science and art. It's fascinating stuff. Now,

0:38:04.080 --> 0:38:06.880
<v Speaker 1>when we come back, I'll talk about the evolution of

0:38:06.920 --> 0:38:17.040
<v Speaker 1>the coffee maker. One thing I did not cover in

0:38:17.080 --> 0:38:21.000
<v Speaker 1>the previous section is how companies make decaffeinated coffee and

0:38:21.080 --> 0:38:24.920
<v Speaker 1>coffee beans half caffeine in them. How do you decaffeinated Well,

0:38:24.960 --> 0:38:28.800
<v Speaker 1>there's a couple of different methods, but generally the process

0:38:28.840 --> 0:38:32.480
<v Speaker 1>involves leaching the caffeine out of the green coffee beans.

0:38:33.440 --> 0:38:36.760
<v Speaker 1>Using some form of chemicals or an activated charcoal filter

0:38:36.880 --> 0:38:41.200
<v Speaker 1>to bind with the caffeine, and then continuing to soak

0:38:41.600 --> 0:38:44.840
<v Speaker 1>green coffee beans so that some of that delicious flavored

0:38:44.920 --> 0:38:47.080
<v Speaker 1>juice goes back into the bean. In fact, in many

0:38:47.120 --> 0:38:50.560
<v Speaker 1>of these processes, the first batch of green coffee beans

0:38:50.880 --> 0:38:53.440
<v Speaker 1>is either a loss. You just throw them out after

0:38:53.520 --> 0:38:56.600
<v Speaker 1>you've soaked them in hot water, or you have to

0:38:56.640 --> 0:38:59.880
<v Speaker 1>set them aside because it's not just the caffeine that

0:39:00.080 --> 0:39:03.319
<v Speaker 1>leeches out. There's also a lot of those oils that

0:39:03.400 --> 0:39:06.200
<v Speaker 1>make up the aromatics and flavor of the coffee bean.

0:39:06.600 --> 0:39:09.880
<v Speaker 1>So if you wanted to decaffeine eate a batch of coffee,

0:39:09.880 --> 0:39:12.760
<v Speaker 1>you would put your first group of green coffee beans

0:39:12.800 --> 0:39:15.879
<v Speaker 1>in a vat of hot water, and then the water

0:39:15.960 --> 0:39:19.959
<v Speaker 1>becomes saturated with caffeine and these oils. Then you would

0:39:20.040 --> 0:39:23.400
<v Speaker 1>use chemicals or a charcoal filter to bind with that

0:39:23.480 --> 0:39:27.279
<v Speaker 1>caffeine and remove the caffeine from the mixture, and then

0:39:27.640 --> 0:39:33.000
<v Speaker 1>you could remove the green beans from that mixture, and

0:39:33.040 --> 0:39:36.000
<v Speaker 1>then you add more green coffee beans, the ones that

0:39:36.040 --> 0:39:39.040
<v Speaker 1>haven't been processed yet into the vat. Now the hot

0:39:39.080 --> 0:39:42.440
<v Speaker 1>water is already saturated with the oils from the first

0:39:42.440 --> 0:39:45.239
<v Speaker 1>batch of coffee beans. So the second batch of green

0:39:45.280 --> 0:39:48.399
<v Speaker 1>coffee beans keeps the flavors and aromatics for the most part,

0:39:48.719 --> 0:39:51.239
<v Speaker 1>but the caffeine still leaches out. Then you use that

0:39:51.320 --> 0:39:54.319
<v Speaker 1>same chemical process to bind with the caffeine molecules and

0:39:54.360 --> 0:39:56.920
<v Speaker 1>remove the caffeine from the mixture. And at the very

0:39:57.000 --> 0:39:59.160
<v Speaker 1>end of this process, after you've done batch after batch

0:39:59.160 --> 0:40:01.960
<v Speaker 1>after batch of the green coffee beans, maybe then you

0:40:02.000 --> 0:40:05.120
<v Speaker 1>go ahead and you add back that first batch of

0:40:05.160 --> 0:40:08.600
<v Speaker 1>coffee beans to stew in the juices. As it were,

0:40:09.040 --> 0:40:11.640
<v Speaker 1>These are the coffee beans that were sapped of not

0:40:11.800 --> 0:40:15.040
<v Speaker 1>just their caffeine but all their coffee goodness, and you

0:40:15.120 --> 0:40:20.440
<v Speaker 1>let them sort of reabsorb those chemicals minus the caffeine. Obviously,

0:40:20.680 --> 0:40:23.160
<v Speaker 1>now it's a little more complicated than that, and as

0:40:23.200 --> 0:40:25.160
<v Speaker 1>I mentioned, there are a few different approaches to this,

0:40:25.520 --> 0:40:27.640
<v Speaker 1>but I still need to talk about coffee machines, so

0:40:27.960 --> 0:40:31.840
<v Speaker 1>let's move on. Gosh darn it. So to brew coffee,

0:40:32.320 --> 0:40:35.360
<v Speaker 1>you grind up the beans to create more surface area

0:40:35.400 --> 0:40:38.000
<v Speaker 1>for the beans to make contact with hot water. That

0:40:38.040 --> 0:40:41.279
<v Speaker 1>allows more oils to transfer to that hot water, and

0:40:41.320 --> 0:40:44.120
<v Speaker 1>thus the drink we call coffee is made. And there

0:40:44.120 --> 0:40:47.480
<v Speaker 1>are many different sizes of grinds of coffee, ranging from

0:40:47.560 --> 0:40:51.840
<v Speaker 1>course to extra fine, and they're they're good for different

0:40:51.840 --> 0:40:55.920
<v Speaker 1>types of coffee preparations. For example, a very coarse grind

0:40:56.000 --> 0:40:59.120
<v Speaker 1>is recommended for cold brew coffee or French press coffee,

0:40:59.560 --> 0:41:03.280
<v Speaker 1>a meat grind is good for your standard automatic drip

0:41:03.360 --> 0:41:07.120
<v Speaker 1>coffee machines, and an extra fine grind is really good

0:41:07.160 --> 0:41:11.920
<v Speaker 1>for Turkish coffee pots. Typically, you want to filter out

0:41:12.000 --> 0:41:15.640
<v Speaker 1>the coffee grounds from the water so that the stuff

0:41:15.640 --> 0:41:17.960
<v Speaker 1>you've brewed doesn't have coffee grounds in it, unless you're

0:41:17.960 --> 0:41:21.640
<v Speaker 1>making Turkish coffee. So you might pour boiling hot water

0:41:21.880 --> 0:41:25.160
<v Speaker 1>over coffee grounds that are in some sort of filter.

0:41:25.640 --> 0:41:28.880
<v Speaker 1>That's the classic pour over coffee, or, as is the

0:41:28.880 --> 0:41:31.560
<v Speaker 1>case with most coffee machines, you have a filter or

0:41:31.680 --> 0:41:36.080
<v Speaker 1>perforated surface that keeps the grounds from passing through and

0:41:36.320 --> 0:41:40.040
<v Speaker 1>the coffee can move on into a caraft or pot

0:41:40.160 --> 0:41:43.000
<v Speaker 1>or pitcher, while the coffee drink is able to you know,

0:41:43.040 --> 0:41:46.680
<v Speaker 1>flow freely and everything. One of the earliest modern applications

0:41:46.680 --> 0:41:53.040
<v Speaker 1>for coffee making is the humble percolator. Joseph Henrie Marie Lawrence,

0:41:53.280 --> 0:41:57.239
<v Speaker 1>a metal worker in Paris, invented such a device in

0:41:57.360 --> 0:42:02.080
<v Speaker 1>eighteen nineteen. The ideas atty simple. You've got a pot

0:42:02.239 --> 0:42:04.279
<v Speaker 1>complete with a spout. You know, it doesn't look that

0:42:04.400 --> 0:42:07.120
<v Speaker 1>different from a kettle. UM. This sits on top of

0:42:07.160 --> 0:42:09.239
<v Speaker 1>a source of heat, like an open flame or an

0:42:09.280 --> 0:42:12.600
<v Speaker 1>electric stovetop. You fill the bottom part of this pot

0:42:12.640 --> 0:42:16.480
<v Speaker 1>with water. You've got a vertical tube that extends up

0:42:16.520 --> 0:42:18.920
<v Speaker 1>from the bottom of the pot to the top. Sometimes

0:42:18.960 --> 0:42:21.960
<v Speaker 1>this is actually a separate piece that you insert into

0:42:21.960 --> 0:42:24.760
<v Speaker 1>the pot after you've already filled it with water. UM.

0:42:24.800 --> 0:42:26.640
<v Speaker 1>That means that the water in the tube is at

0:42:26.680 --> 0:42:29.200
<v Speaker 1>the same level as the water level of the pot.

0:42:29.680 --> 0:42:31.880
<v Speaker 1>And at the top end of this tube is a

0:42:31.960 --> 0:42:35.839
<v Speaker 1>perforated basket of some sort. That's where you put the

0:42:35.920 --> 0:42:40.880
<v Speaker 1>dry coffee grounds, and the water is in that chamber underneath.

0:42:41.160 --> 0:42:43.239
<v Speaker 1>As the water boils when you put it on this

0:42:43.280 --> 0:42:46.040
<v Speaker 1>heat source, some of the bubbles forming begin to push

0:42:46.160 --> 0:42:50.560
<v Speaker 1>water up that tube. So the hot water travels all

0:42:50.600 --> 0:42:53.400
<v Speaker 1>the way up the tube out the other end, and

0:42:53.480 --> 0:42:56.919
<v Speaker 1>it typically hits like a spreader plate or a drip

0:42:56.960 --> 0:42:59.560
<v Speaker 1>plate of some sort that distributes this hot water, so

0:42:59.600 --> 0:43:03.000
<v Speaker 1>it drips down onto the coffee grounds. UH. This hot

0:43:03.000 --> 0:43:06.600
<v Speaker 1>water then seeps up the oils and caffeine as it

0:43:06.640 --> 0:43:10.480
<v Speaker 1>does this and drips down through the perforations back into

0:43:10.520 --> 0:43:14.880
<v Speaker 1>the water chamber below, and the whole process continues. Uh Percolation,

0:43:14.920 --> 0:43:17.799
<v Speaker 1>by the way, refers to filtering a liquid through some

0:43:17.880 --> 0:43:21.800
<v Speaker 1>sort of porous material, and that actually means that most

0:43:22.120 --> 0:43:26.120
<v Speaker 1>but not all coffee makers are actually percolators. But never

0:43:26.200 --> 0:43:29.400
<v Speaker 1>mind that in America we just call the little bubbling

0:43:29.440 --> 0:43:33.680
<v Speaker 1>stuff we see percolation. That's not really true, it's not accurate,

0:43:33.760 --> 0:43:36.280
<v Speaker 1>but it's what we call it. So the boiling water

0:43:36.800 --> 0:43:39.480
<v Speaker 1>brewis the coffee, and eventually all that boiling water in

0:43:39.560 --> 0:43:43.200
<v Speaker 1>the bottom of the pot is really brewed coffee as

0:43:43.200 --> 0:43:46.719
<v Speaker 1>this process continues in the coffee recirculation also means that

0:43:46.800 --> 0:43:49.839
<v Speaker 1>you typically end up with a pretty darn strong cup

0:43:49.880 --> 0:43:52.520
<v Speaker 1>of coffee at the end, and that's because the coffee

0:43:52.520 --> 0:43:55.560
<v Speaker 1>and the fresh water mixed together and the concentration of

0:43:55.560 --> 0:44:00.280
<v Speaker 1>coffee increases the longer that the percolator is percle eating.

0:44:00.920 --> 0:44:04.400
<v Speaker 1>The stovetop or open flame versions also have a drawback.

0:44:04.440 --> 0:44:08.839
<v Speaker 1>They typically are pretty bad about burning coffee as well,

0:44:08.920 --> 0:44:13.640
<v Speaker 1>so it's a good efficient way to make a potentially

0:44:13.719 --> 0:44:17.359
<v Speaker 1>terrible cup of coffee. Much later. Other inventors came up

0:44:17.360 --> 0:44:20.760
<v Speaker 1>with electric percolators, some of which designated a very small

0:44:20.800 --> 0:44:22.800
<v Speaker 1>area of the bottom of the pot as a heat source,

0:44:23.320 --> 0:44:27.080
<v Speaker 1>so that the area directly under where the tube is

0:44:27.600 --> 0:44:30.319
<v Speaker 1>would become hot enough to cause bubbles to push water

0:44:30.560 --> 0:44:33.600
<v Speaker 1>up the tube, just like in the stovetop version, but

0:44:33.719 --> 0:44:36.360
<v Speaker 1>the rest of the water in the pot wouldn't be

0:44:36.440 --> 0:44:41.240
<v Speaker 1>directly on a heat source, so cold water from the

0:44:41.280 --> 0:44:43.759
<v Speaker 1>most of the pot would end up circulating in to

0:44:43.880 --> 0:44:46.879
<v Speaker 1>replace the hot water that's going up the tube, and

0:44:47.040 --> 0:44:50.200
<v Speaker 1>you wouldn't be as likely to burn your coffee. However,

0:44:50.840 --> 0:44:54.800
<v Speaker 1>like other percolators, this is another method where the fresh

0:44:54.800 --> 0:44:57.920
<v Speaker 1>water and coffee mixed together and the coffee recirculates to

0:44:58.040 --> 0:45:01.160
<v Speaker 1>the system, so you still get a pretty strong cup

0:45:01.200 --> 0:45:04.040
<v Speaker 1>of coffee. Not necessarily a good one, but a very

0:45:04.040 --> 0:45:08.440
<v Speaker 1>strong one. In the nineties seventies, Samuel Glazer and Vincent

0:45:08.520 --> 0:45:11.200
<v Speaker 1>Moroda got an idea. They thought of a way to

0:45:11.239 --> 0:45:14.920
<v Speaker 1>create an automatic drip coffee maker, which was a kind

0:45:14.920 --> 0:45:17.440
<v Speaker 1>of a way to create a pour over coffee without

0:45:17.480 --> 0:45:21.400
<v Speaker 1>actually having to manually pour water over coffee grounds sitting

0:45:21.400 --> 0:45:25.320
<v Speaker 1>in a filter over a craft. With the original Mr Coffee,

0:45:25.600 --> 0:45:28.000
<v Speaker 1>you would put a filter in the coffee grounds basket.

0:45:28.080 --> 0:45:30.640
<v Speaker 1>You would fill that filter with coffee grounds, and then

0:45:30.680 --> 0:45:32.440
<v Speaker 1>you would fill a chamber at the top of the

0:45:32.480 --> 0:45:35.720
<v Speaker 1>machine with water, and you would put your coffee craft

0:45:36.239 --> 0:45:39.440
<v Speaker 1>under the filter spout and you would turn on your

0:45:39.440 --> 0:45:42.120
<v Speaker 1>coffee maker, and gravity did most of the work. Really.

0:45:42.280 --> 0:45:45.280
<v Speaker 1>It would pull the water downward through this coffee maker.

0:45:45.320 --> 0:45:47.719
<v Speaker 1>The water would pass over heating elements that raised the

0:45:47.719 --> 0:45:50.680
<v Speaker 1>temperature of the water dramatically before that water would then

0:45:51.160 --> 0:45:54.279
<v Speaker 1>drip down over the coffee grounds in the filter, and

0:45:54.320 --> 0:45:57.040
<v Speaker 1>then the water would go through the filter, carrying those

0:45:57.280 --> 0:46:01.600
<v Speaker 1>oils nearromatics and caffeine into the graft. Later versions of

0:46:01.640 --> 0:46:04.200
<v Speaker 1>the coffee maker changed up this design. They used a

0:46:04.239 --> 0:46:08.440
<v Speaker 1>water reservoir that requires thermodynamics to move water up a

0:46:08.440 --> 0:46:10.840
<v Speaker 1>tube to pass it over the coffee grounds, but it

0:46:10.920 --> 0:46:15.040
<v Speaker 1>no longer used a gravity fed system. So a typical

0:46:15.120 --> 0:46:17.960
<v Speaker 1>coffee maker would have a little hole in the bottom

0:46:18.080 --> 0:46:20.759
<v Speaker 1>of the water reservoir that you fill up with cold water.

0:46:21.200 --> 0:46:24.240
<v Speaker 1>So cold water goes from the reservoir down this hole

0:46:24.360 --> 0:46:27.640
<v Speaker 1>into an aluminum tube and it passes through a valve

0:46:27.920 --> 0:46:30.840
<v Speaker 1>that allows water to travel only in that direction. It

0:46:30.880 --> 0:46:34.240
<v Speaker 1>can't go backward, So in the aluminum tube, the cold

0:46:34.239 --> 0:46:37.760
<v Speaker 1>water passes near heating elements. These are coils of wire

0:46:37.800 --> 0:46:40.080
<v Speaker 1>that heat up when you pass electricity through them because

0:46:40.120 --> 0:46:44.640
<v Speaker 1>of electrical resistance, and that transfers heat to that cold water.

0:46:45.120 --> 0:46:47.800
<v Speaker 1>The heated water inside the aluminium tube begins to boil,

0:46:48.280 --> 0:46:50.840
<v Speaker 1>so bubbles are forming, and because you have that valve

0:46:50.920 --> 0:46:53.600
<v Speaker 1>that is blocking the bubbles from going back up to

0:46:53.680 --> 0:46:57.200
<v Speaker 1>the reservoir, they can only travel forward up the tube,

0:46:57.640 --> 0:47:01.000
<v Speaker 1>pushing water up as it goes up, and this hot

0:47:01.000 --> 0:47:04.040
<v Speaker 1>water comes out of the top of the tube and

0:47:04.080 --> 0:47:08.240
<v Speaker 1>then filters out to hit the coffee grounds, which then

0:47:08.520 --> 0:47:12.040
<v Speaker 1>percolates right same same sort of thing as the percolator,

0:47:12.040 --> 0:47:15.560
<v Speaker 1>except in this case you've got the supply of fresh

0:47:15.560 --> 0:47:19.680
<v Speaker 1>water separate from your finished coffee, because the hot water

0:47:19.800 --> 0:47:23.960
<v Speaker 1>comes up, hits those coffee grounds, filters down through, carrying

0:47:24.000 --> 0:47:27.160
<v Speaker 1>those oils and caffeine and everything, and then drips into

0:47:27.239 --> 0:47:31.239
<v Speaker 1>the empty caraft underneath the filter, so you don't have

0:47:31.280 --> 0:47:34.960
<v Speaker 1>to worry about the coffee mixing with fresh water and

0:47:35.000 --> 0:47:38.279
<v Speaker 1>then recirculating through the system. And this was said to

0:47:38.360 --> 0:47:42.400
<v Speaker 1>create a much more consistent cup of coffee, so you

0:47:42.440 --> 0:47:45.520
<v Speaker 1>didn't end up with this burnt coffee taste or super

0:47:45.520 --> 0:47:49.640
<v Speaker 1>strong taste. Glazer and Moroda did call their device Mr Coffee.

0:47:49.640 --> 0:47:52.279
<v Speaker 1>It represented a huge change in how Americans would make

0:47:52.320 --> 0:47:55.400
<v Speaker 1>their breakfast beverage, and it was one of those inventions

0:47:55.440 --> 0:47:58.400
<v Speaker 1>that made coffee far more convenient and cut back on

0:47:58.480 --> 0:48:02.240
<v Speaker 1>the problems of burnt coffee in general. Though, the heating

0:48:02.440 --> 0:48:05.640
<v Speaker 1>plate on most drip coffee makers can also burn coffee

0:48:05.680 --> 0:48:07.480
<v Speaker 1>if you leave it turned on with the craft on

0:48:07.520 --> 0:48:10.800
<v Speaker 1>top of it. So after you finished brewing coffee with

0:48:10.800 --> 0:48:13.720
<v Speaker 1>an automatic drip coffee maker, I recommend you turn off

0:48:14.400 --> 0:48:17.440
<v Speaker 1>the coffee maker. I know that means that the heating

0:48:17.480 --> 0:48:20.360
<v Speaker 1>plate is going to be off and that the coffee

0:48:20.400 --> 0:48:23.200
<v Speaker 1>will gradually go cold. But one only brew as much

0:48:23.239 --> 0:48:25.719
<v Speaker 1>coffee as you actually need, and to drink it not

0:48:25.840 --> 0:48:27.800
<v Speaker 1>long after you brew it, because that's when it's best.

0:48:28.239 --> 0:48:34.120
<v Speaker 1>Otherwise you're just you're just making things worse for yourself, honestly. Now,

0:48:34.120 --> 0:48:36.560
<v Speaker 1>there's a lot more we could talk about. Right There

0:48:36.560 --> 0:48:41.000
<v Speaker 1>are the curig machines and their pods and the danger

0:48:41.080 --> 0:48:43.560
<v Speaker 1>that that presents to the environment if you don't have

0:48:43.680 --> 0:48:49.799
<v Speaker 1>compostable pods. There are French press machines which actually use infusion,

0:48:49.880 --> 0:48:53.680
<v Speaker 1>not percolation for coffee. There are espresso machines which use

0:48:54.000 --> 0:48:59.560
<v Speaker 1>pressurized hot water pushed through a coffee puck a puck

0:48:59.600 --> 0:49:02.000
<v Speaker 1>of coffee grounds. There are all these other things that

0:49:02.040 --> 0:49:05.200
<v Speaker 1>we could talk about, but we're running along, so I'll

0:49:05.440 --> 0:49:08.000
<v Speaker 1>do a look at some of the materials see if

0:49:08.040 --> 0:49:10.960
<v Speaker 1>there's enough to justify a second episode, and if so,

0:49:11.239 --> 0:49:14.960
<v Speaker 1>we'll follow this up with another coffee themed episode of

0:49:15.000 --> 0:49:17.560
<v Speaker 1>tech Stuff, and if not, maybe I'll pair it with

0:49:17.640 --> 0:49:21.399
<v Speaker 1>something else. Maybe we'll do sort of you know, breakfast tech,

0:49:21.840 --> 0:49:23.759
<v Speaker 1>and we'll include some of the coffee stuff I didn't

0:49:23.760 --> 0:49:26.600
<v Speaker 1>talk about and some other technologies. In the meantime, If

0:49:26.680 --> 0:49:29.000
<v Speaker 1>you guys have suggestions for things I should tackle on

0:49:29.160 --> 0:49:32.680
<v Speaker 1>tech Stuff, whether it's a specific technology, a trend in tech,

0:49:33.200 --> 0:49:36.200
<v Speaker 1>maybe it's a company that you want me to talk about,

0:49:36.239 --> 0:49:38.920
<v Speaker 1>whatever it might be, let me know on Twitter. The

0:49:39.000 --> 0:49:42.600
<v Speaker 1>handle to use is tech stuff H s W and

0:49:42.600 --> 0:49:50.640
<v Speaker 1>I'll talk to you again really soon. Text Stuff is

0:49:50.680 --> 0:49:53.840
<v Speaker 1>an I Heart Radio production. For more podcasts from I

0:49:53.920 --> 0:49:57.560
<v Speaker 1>Heart Radio, visit the I Heart Radio app, Apple Podcasts,

0:49:57.680 --> 0:50:01.560
<v Speaker 1>or wherever you listen to your favorite shows. Three