A Podcast about creating Flavor. We explore flavor and show you the technique and history to go with the recipe. Show notes and links to recipes and technique videos can be found here: https://sharingtheflavor.com
This is part 2 of a discussion with Brandon Bir, who is the director of sustainability at Crimson Cup (https://www.crimsoncup.com/) coffee in Columbus Ohio. In this episode we focus on sustainability in coffee production.
We talk a lot about sustainable farming of coffee cherry and get into many topics like certifications and the complications associated with those efforts as well as the challenges with traceability. We also discuss the affects to the farming community when sustainability is not a priority.
We also tell the story of how Crimson Cup worked with a group of farmers in Uganda to provide them the ability to roast coffee for the first time and make a difference in the process.
Brandon grew up in rural Indiana and has a passion for farming and sustainability. He brings that passion to the work he does at Crimson Cup. After studying the culinary arts Brandon became a barrista and then a coffee roaster and educator. Brandon works to develop a network of farmers and producers for Crimson Cup that promotes high quality coffee and fair trade. Brandon is also an active collaborater with researchers at the Ohio State University.
Menu
Brandon's Recipe for coffee
2 glass servers, 26 grams of medium ground coffee, a kettle of 200 degrees fahrenheit water, a Hario v60 with a white/bleached paper filter, a spoon or stir stick, a gram scale.
Dump your ground coffee into one of the glass servers. Place on the scale and tare. Add 400 grams of hot water (start a timer). At 1:45, stir 10 times to make sure the extraction is even. At 2:15, dump the solution through the filter/V60 over your second glass server. Allow the liquid to drip through and serve immediately.
Resources
To learn more about how Crimson Cup approaches sustainability and to learn more about The Chain Collaborative check out these resources.
Crimson Cup Helps Coffee Farmers in Uganada (https://www.crimsoncup.com/coffee-and-tea/new-ugandan-quality-lab-helps-coffee-farmers-pursue-sustainable-future)
Crimson Cup - Why Coffee Lovers Care About Sustainable Sourcing (https://www.crimsoncup.com/coffee-and-tea/why-coffee-lovers-care-about-sustainable-coffee-sourcing)
The Chain Collaborative (https://thechaincollaborative.org/)
To learn more about sustainability initiatives and help support specialty coffee shops check out these links below.
Specialty Coffee Association - The Coffee Price Crisis (https://sca.coffee/pricecrisis)
TEDx Talks - Brewing a solution to climate change (https://www.youtube.com/watch?v=5JViLCECE_E)
How Sustainable Coffee Farms Could Save This African Forest (https://www.youtube.com/watch?v=QZk3FThWI9Q)
How to find sustainable specialty coffee shops and roasters (https://perfectdailygrind.com/2023/05/how-to-find-sustainable-specialty-coffee-shops/)
17 Nov 2025
Coffee Engineering with Brandon Bir of Crimson Cup
Coffee Engineering with Brandon Bir of Crimson Cup
We love coffee here at Sharing the Flavor and this show features an interview with Brandon Bir, who is the director of sustainability at Crimson Cup (https://www.crimsoncup.com/) coffee in Columbus Ohio.
We talk about the engineering of coffee starting with the farm and progressing all the way to the served cup to the consumer. Brandon is an active collaborater with researchers at the Ohio State University.
Brandon grew up on rural Indiana and has a passion for farming and sustainability and brings that passion to the work he does at Crimson Cup. After studying the culinary arts Brandon became a barista and then a coffee roaster and educator. He works to develop a network of farmers and producers for Crimson that promotes high quality coffee and fair trade.
We discuss the engineering process starting with the farm and agronomy, through the fermentation process, roasting, and the brewing. Engineering and science is involved with all aspects of coffee and knowing it can help impart rich flavors in the served cup of coffee.
Menu
Brandon's Recipe for coffee
2 glass servers, 26 grams of medium ground coffee, a kettle of 200 degrees fahrenheit water, a Hario v60 with a white/bleached paper filter, a spoon or stir stick, a gram scale.
Dump your ground coffee into one of the glass servers. Place on the scale and tare. Add 400 grams of hot water (start a timer). At 1:45, stir 10 times to make sure the extraction is even. At 2:15, dump the solution through the filter/V60 over your second glass server. Allow the liquid to drip through and serve immediately.
Resources
The Design of Coffee: An Engineering Approach (https://www.amazon.com/Design-Coffee-Engineering-Approach/dp/B09FSCDY18)
Crimson Cup Lab (https://www.crimsoncup.com/the-innovation-lab)
Crimson Cup Youtube (https://www.youtube.com/crimsoncupcoffee)
Specialty Coffee Association (https://education.sca.coffee/)
James Hoffmann (https://www.youtube.com/@jameshoffmann/videos)
Christopher Feran (https://christopherferan.com/)
3 Nov 2025
Embracing The Art of Pasta with Sarah Ubertaccio
Embracing The Art of Pasta with Sarah Ubertaccio
This episode features a discussion with Sarah Ubertaccio, the founder of QB Cucina (https://qbcucina.com/). QB Cucina provides a complete set of resources to help cooks embrace the art of making pasta at home. They provide courses, tools, ingredients, and a complement of free online tips and interviews. QB Cucina also has a book club for cooks to learn and share recipes with others.
Get started today making pasta with a course, ingredients or tools. Shop qbcucina.com and use promo code: sharingtheflavor
Sarah found her love for pasta while studying and teaching in Bologna, Italy (https://www.bolognawelcome.com/en), the capital of fresh egg pasta (https://www.tastebologna.net/blog/best-pasta-bologna). While teaching students english she began her learning journey into pasta. After coming back to the US she wanted to share her passion and techniques for making pasta with others and founded QB Cucina.
In the episode we discuss how Sarah teaches students a progression of pasta technique and some important considerations for being successful making pasta. We also discuss the key ingredients of flour, water and then the additional complication of eggs.
Learning pasta is a very visual process and we discuss the importance of one to one interaction that Sarah provides and some tips for beginners to start their learning process and practice.
Sarah has a thriving book club that features guest authors and cooking collaboration. We discuss the joy of learning and sharing recipes in a club and the value students get from the group and the course.
Pasta is a lifelong art and craft and we discuss how to setup students for their journey and keep the passion going.
Menu
Tortellini with Parmesan Zabaglione (https://qbcucina.com/blogs/recipes/tortellini-parmesan-zabaglione)
Resources/Links:
Semolina, Semola & Rimacinata – what’s it about? https://www.bakerybits.co.uk/bakers-blog/semolina-semola-rimacinata-what-s-it-about (https://www.bakerybits.co.uk/bakers-blog/semolina-semola-rimacinata-what-s-it-about)
Evan Funke : https://www.evanfunke.com/ (https://www.evanfunke.com/)
Mentioned in this episode:
Save on your next purchase at QB Curina with the discount code of sharingtheflavor
Hi this is Andy. In this episode we are interviewing Sarah Ubertaccio of QB Cucina.
QB Cucina offers a variety of tools, dishes, books, ingredients and courses to help you make pasta at home.
So if you are looking for something for you or someone you know who loves pasta, got check them out today at qbcucina.com (I have the link in the show notes) and use the discount code sharingtheflavor to save on your purchase.
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