Coffee and Philosophy: Podcast Interview

A few weeks back, Nick Baskett of bar talks contacted me to say that he really enjoyed my blog (yay!) and that he would love to do an interview with me. I found it very easy to talk with Nick and we really hit it off. After a couple of conversations, we decided that we needed to capture our chats about life and coffee for his bar talks podcast/ website.

We decided to name it Coffee and Philosophy as Nick is really into philosophy and I’m into coffee and life too. We had a really great chat and in fact the interview didn’t feel like an interview but like a great chat with a friend about life, coffee and more. So much so that we had to limit our time artificially because we know people get bored after about 30 minutes listening or watching an interview.

The full podcast is about 50 minutes and you can listen here  whilst driving or commuting. Alternatively, here’s a summary of the highlights of my first ever podcast with Nick Baskett where we talk about my life story and how to find your purpose chasing your dreams and using ancient philosophies like stoicism and more.

Coffee of the Week: Square Mile Kenya Muchagara

Looking through Square Mile Coffee‘s instagram feed, it suddenly dawned on me that because of all the pandemic fiasco, I haven’t ordered coffee from them for several months. In part, this was due to my desire to support local coffee roasters in Vienna but I was also worried that if I ordered coffee from London, it might take several days to 2 weeks before I get my coffee, as post offices were using the excuse of covid to delay delivery. How wrong I was, because I actually got my coffee faster than pre-lockdown days. So, naturally I was delighted when they arrived a few days after I placed my order.

Included with my usual 2 bags of espresso and one of filter, was a gift, a 30g of a Kenyan coffee from Muchagara in Kenya’s Kirinyaga county. The first thing I noticed was the smell – WOW!, wow! wow! – probably the best smelling coffee I’ve smelt all year. Aware that I only had 2 opportunities to make this coffee, I made sure that I really measured them well. First up, I tried it on the aeropress, using 14g, which was more like blackcurrant BUT I knew that for me, brewing it on the Hario V60 would be the real test.

Using the remaining 16.5g (I got an additional 0.5g – yay!) with 250ml 95C hot water with my dear wife filming, Here’s my experience – to conclude…. ah that smell….

I picked up a bit of the cherry and some type of caramel sweetness and hints of citrus acidity.

https://www.instagram.com/p/CDg_DbRBU3e/

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