Déjà-Brew: How Coffee Got Bad, Then Worse, and, Finally, Good Again

If you hopped in a time machine for a cup of coffee from a
17th-century London coffeehouse, you would probably be a bit
disappointed by their stale, bitter brews. We told you the story of
how coffee jumped from its native soil in Africa to achieve
near-world domination in Grounds for Revolution, the first
episode in our two-part series. This episode, tune in for the story
behind how new technologies, over-the-top advertising, and a
forgotten female coffee visionary helped coffee go from bad, to a
little better, to downright terrible, before reaching today’s
Nirvana of coffee choice and quality. After all, why is a recipe
with just two ingredients so hard to get just right? For the
answer, we explore the science of coffee brewing, roasting, and
flavor, and meet the people who shaped humanity’s pursuit of the
perfect cup. All that plus Frank Sinatra, unicorn Frappuccinos, and
a whole latte more in our fresh-brewed episode. Learn
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