1: Function Coffee Labs: Ross Nickerson and Megan McCusker

Guests include:
Ross Nickerson: UPENN graduate with a degree in mechanical engineering who taught physics in the UK and now applies his scientific approach to making some of the best coffee.  

Megan McCusker: Columbia University graduate with a degree in psychology, anthropology and business administration who met Ross at Winchester University while she was completing a fellowship.

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Learn: 

  • How they were inspired by their travels through Europe
  • The difference between coffee, pour over, espresso, latte, cortado, macchiato, cappuccino, flat white
  • How to “taste” coffee
  • What are flavor notes
  • The difference between a cold brew and iced coffee
  • About Japanese flash cooling
  • How coffee is scored similarly to wine
  • What is “cupping”
  • Why you don’t need sugar in good coffee
  • The difference in coffee culture between the US and Europe
  • Why you should eat veggies with your coffee instead of pastries
  • How coffee has exploded in England despite the tradition of tea drinking
  • The difference between fair trade, sustainable, and organic
  • Where they source their beans
  • How they pick their roasters
  • What international roasters they purchase beans from and why
  • How they find roasters
  • Why grind size matters
  • The process of making coffee from seed to beverage and how each stage can affect flavor
  • How to know if your roasted bean has been overroasted
  • Why you don’t want “smoky” flavored coffee
  • Their favorite café in Paris
  • What you can do to make your home brew better
  • What is the best ratio of coffee to water to use when brewing
  • Why you shouldn’t eat while your drinking your coffee
  • What’s the best palate cleanser to consume prior to drinking coffee
  • Why it may be faux paus to drip your biscotti into a coffee
  • Their favorite coffee book
  • Their favorite coffee flavored dessert
  • Their favorite coffee experience
  • How they were inspired by their travels through Europe 
  • The difference between a coffee, pour over, espresso, latte, cortado, macchiato, cappuccino, etc.
  • How to “taste” coffee
  • What are flavor notes
  • The difference between a cold brew and iced coffee
  • About Japanese flash cooling
  • How coffee is scored similarly to wine
  • What is “cupping”
  • Why you don’t need sugar in good coffee
  • The difference in coffee culture between the US and Europe
  • Why you should eat veggies with your coffee instead of pastries
  • How coffee has exploded in England despite the tradition of tea drinking
  • The difference between fair trade, sustainable, and organic
  • Where they source their beans
  • How they pick their roasters
  • What international roasters they purchase beans from and why
  • How they find roasters
  • Why grind size matters
  • The process of making coffee from seed to beverage and how each stage can affect flavor
  • How to know if your roasted bean has been overroasted
  • Why you don’t want “smoky” flavored coffee
  • Their favorite café in Paris
  • What you can do to make your home brew better
  • What is the best ratio of coffee to water to use when brewing
  • Why you shouldn’t eat while your drinking your coffee
  • What’s the best palate cleanser to consume prior to drinking coffee
  • Why it may be faux paus to drip your biscotti into a coffee
  • Their favorite coffee book
  • Their favorite coffee flavored dessert
  • Their favorite coffee experience

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