The science and pressure of a barista: Maurice Moulton at TEDxFSU

What is coffee and what does it take to get it imported into the United States and into your cup? A lot of pressure comes to making your cup of coffee. We'll discuss what exactly coffee is from seed to cup and the pressure that a barista has on their shoulders to making you a delicious beverage. There is a lot of science that is involved like atmospheric pressure, time, temperature and volume measurements. If any of these variables are done incorrectly, the result could lead to a bad cup of coffee and everything that a farmer, importer, and roaster did to this coffee will be negatively represented.
Maurice Moulton owns a coffee shop and roaster in Tallahassee called Catalina Café with his partner Patricia Allaire. He has lived in Tallahassee for 10 years and has managed in the restaurant industry since he was 18. He graduated from University of West Florida and will have an MBA by the end of July. Since living in Tallahassee, he has come to love the city, works with many organizations and a Leadership Tallahassee Class 28 graduate. His fascination for coffee is from the wonderful things that the business model can do locally and worldwide. Maurice roasts the coffees and he does a lot of research when selecting the types of coffees he gets for the business. Maurice takes a scientific approach when roasting and brewing the coffees to get the best attributes to come out of the coffee beans.
In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)

[@guyseartist3983]

great talk horrible video fire the camera man, i needed to see the presentation charts

[@tristanlarcom]

guyse artist i completely agree, really wish they showed the slides.

[@yohananapitu8299]

Why did the cameramen so focus on the man not the slides ?

[@griffithsnellman1405]

that intro had me shooketh

[@hectorherrera4193]

I lost all the data in the slides

[@WillHarlingWhoopWhoop]

im the first 1 to like watch and comment yay

[@terrylay]

The cameraman keeps focusing on the hole in this guys jeans he looks like he just walked in off the street ,boring presentation

[@jimmythegent5825]

No... 1 espresso shot has 64mg of caffine. Not 30 ish... and typically you get a double shot so 120mg of caffine... and a cup of coffee has about 90mg of caffine... this is where i stop listening to the talk... also he is really messing up that chemex and doing a bad job of pretending to do one lol.

[@eternallykey]

Hmm maybe a shot with the full pour has that much .. if the process is done perfectly. Depending on the tamp and time under pressure.

[@jongreenepwns]

This is the worst Ted x talk I've ever seen. By far haha

[@SASHA88ist]

who is this guy? lol