Episode 89 of the Coffee Sprudgecast features sneak peeks at three new shows on the Sprudge Podcast Network...
Jordan Michelman and Zachary Carlsen talk with Dandy Anderson of Stumptown Coffee in New York City...
We talk with Ezra Baker of Stumptown Coffee Roasters in New York City, New York...
The four-part podcast is available on SoundCloud now...
Episode 074: The One In Boston, Part One..
Episode 73 featuring Baratza founders Kyle Anderson and Kyra Kennedy. ..
Elizabeth Chai interviews Sam Spillman and T. Ben Fischer on the Coffee Sprudgecast...
An interview with Kat Melheim and Claudia Campero, founders of DRIP Zine...
Episode 067: The One About The Sprudge Twenty...
Episode 066: The One In Nashville Pt 2...
Episode 065: The One From Nashville...
Contact is made...
Episode 063: The One In Denver, Part Two...
Episode 062: The One From US Coffee Champs Denver...
Episode 061: The One With Victoria Smith...
Episode 060: The One In Spokane...
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![Let your filter freak flag fly! The Bravo Brewer is a new brewing apparatus from @sanremocoffeemachines and we are curious, intrigued, and a little baffled by it. A toroidal bottom “aids in oxygenation [and] introduces organoleptic complexity.” An air flow regulator allows you to “open the aroma of your coffee and stretch the flavors.” There is an “essence injection,” a small channel you can unplug to pour a variety of “essences”—flavored syrups, sugars, oils, palo santo smoke, whatever you want—to get passed with the coffee through the static mixer. Clearly a lot is going on here—read our feature (🔗👆) new today on Sprudge. #sanremobravo](http://scontent-atl3-1.cdninstagram.com/v/t51.2885-15/e35/c138.0.552.552a/101115844_161714892025281_8494942150473765088_n.jpg?_nc_ht=scontent-atl3-1.cdninstagram.com&_nc_cat=109&_nc_ohc=J67VqZu548kAX8hlbhk&oh=ebc113f93c43ae8adee98bb30688c1b3&oe=5EFBB9A1 "Let your filter freak flag fly! The Bravo Brewer is a new brewing apparatus from @sanremocoffeemachines and we are curious, intrigued, and a little baffled by it. A toroidal bottom “aids in oxygenation [and] introduces organoleptic complexity.” An air flow regulator allows you to “open the aroma of your coffee and stretch the flavors.” There is an “essence injection,” a small channel you can unplug to pour a variety of “essences”—flavored syrups, sugars, oils, palo santo smoke, whatever you want—to get passed with the coffee through the static mixer. Clearly a lot is going on here—read our feature (🔗👆) new today on Sprudge. #sanremobravo")
