Podcast Summary

Podcast: Más de uno
Host: Onda Cero – Carlos Alsina
Episode: Qué sabemos del café
Date: February 24, 2026

Main Theme

This episode delves into the rich culture, history, and variety of coffee, both as a cherished ritual and a daily necessity. The hosts blend informative discussion, expert interviews, and personal anecdotes to explore what makes coffee so meaningful, from Ethiopian ceremonies to modern specialty blends. Listeners get not just tips on brewing but a close-up on evolving coffee trends, quality distinctions, and best practices for enjoying this global beverage.

Key Discussion Points & Insights

1. Ethiopian Coffee Ritual and Cultural Significance

• [00:08] The episode opens with a vivid narration of the Ethiopian Buna coffee ceremony, emphasizing coffee as a shared, spiritual experience full of ritual and symbolism.
  • Quote: “Para ellos, el café es una presencia viva, un espíritu que exige atención y gratitud. … El café no es una bebida rápida, sino un tiempo compartido.” – Eira Shepherd
• Each of the three rounds of coffee has meaning: first awakens the body, second opens dialogue, third blesses the bond.

2. Coffee in Modern Life: Contrasts Between Ritual and Rush

• [02:06] Begoña and Jorge discuss the gap between ceremonial coffee and hurried Western habits.
  • Quote: “Seamos occidentales, seamos sinceros. La realidad es el café, por lo menos el del desayuno, con las prisas...” – Jorge [02:15]
• Begoña advocates for finding even small moments to enjoy coffee.

3. Listeners’ Coffee Rituals

• [03:00] Listeners are invited to share their own coffee routines, from morning preparations to office coffee breaks.

4. Rise of Specialty Coffee

• [03:57] Jorge introduces the concept of “café de especialidad” (specialty coffee), noting its criteria, higher price, and its rating by the Specialty Coffee Association (requires 80+ points out of 100, typically Arabica varieties).
  • Quote: "Para que pueda denominarse así, tiene que superar o llegar a 80 puntos sobre 100 en una escala que ha creado la Asociación de Café de Especialidad..." – Jorge [04:05]

5. Best Coffee Shops & Spain’s Place

• [04:44] Discussion of Spain's recognition in “World Best Coffee Shops” ranking—four cafés, all in Barcelona and Madrid, make the top 100.

6. The Barista & Coffee Expert Panel

• Guests:
  • Aurelio Salinero: Master roaster, Cafés Puerto Rico.
  • José María Pellejero: Barista, Specialty Coffee Association trainer, founder of Cafés Santo Amaro.
• Alicia reports from a coffee factory in Alcorcón (Cafés Puerto Rico), tasting premium and rare coffees.

7. From Green Bean to Cup: Roasting and Blending

• [08:27] Aurelio explains green coffee arrives from origin, then is roasted to develop flavor.
  • Medium roast is their norm; different blends are created for flavor consistency.
  • Quote: “Es como el vino con la uva, mezcla un poquito de garnacha, un poco de tintorera...” – Jorge [10:10]
• Specialty blends often combine Arabicas from different origins for optimal taste and consistency.

8. Arabica vs. Robusta; Torrefacto Tradition

• [10:19] Arabica is favored for quality and complexity; Robusta used more for commercial/industrial blends.
• [12:02] In Spain's northwest, rougher, “torrefacto” (sugarcoated) blends have historical roots—originally from postwar smuggling from Portugal. Sugar in torrefacto masks bitterness and can cover lower-quality beans.
  • Quote: “El café no puede salir nunca negro. El café es marrón y tiene que salir marrón. Si sale negro... te están metiendo un chute de azúcar para el cuerpo.” – Aurelio Salinero [12:31]

9. Processing, Machines, & Artisan Roasting

• [13:53] Alicia walks through the roasting process, noting the use of vintage machines and the vital importance of attentive, sensory-based roasting.

10. What is a Barista & Infusion Methods

• [16:50] José María defines the barista as an expert in coffee preparation, using a variety of brewing methods (espresso, moka, filtered, “de puchero” etc.).
  • There are infinite ways to infuse coffee; even a simple pot method (café de puchero) has its place.

11. Coffee's Chemistry & Health

• [17:47] Coffee contains minerals, oils, acids, and the stimulant caffeine, which genuinely helps with alertness.
  • Quote: “El café tiene minerales, aceites, sales y ácidos. Y todo eso está dentro del grano de café.” – José María Pellejero [17:47]

12. Best Practices: Storing and Grinding Coffee

• [18:54] Never store coffee in the fridge—it picks up moisture and odors. Instead, use the original, vented bag in a cool, dark place.
• Coffee should be ground fresh for optimal flavor; ground coffee loses its character within a week, while whole beans can stay fresh for up to a month and a half.

13. Exotic Coffees: Kopi Luwak (Civet Coffee)

• [20:25] Discussion of the rare (and pricey) Kopi Luwak, made from beans eaten and excreted by civets. Despite the hype, José María notes he found it unimpressive versus its price.
  • Quote: “Para mí no merecía organolépticamente, en cuanto a sabor, para mí no merecía el precio que tenía.” – José María Pellejero [21:21]

14. Specialty Ratings: The 80-Point Threshold

• [21:41] A coffee must score above 80 (out of 100) according to Q Graders to qualify as “specialty coffee.” Evaluations include aroma, body, acidity, balance, and defects.

15. Discerning Coffee’s Quality by Aroma

• [22:18] José María can identify robusta and torrefacto by smell instantly and laments the persistence of overroasted, "vintage" coffees in Spanish cafés.

16. Once You Know Good Coffee, There’s No Going Back

• [23:11] Tasting high-quality coffees increases consumer demands; people find it hard to accept mediocre choices after experiencing better.

17. Coffee Capsule Debate

• [24:06] Both experts dismiss capsules for optimal quality, though they acknowledge capsules’ role in expanding flavor awareness.

18. Final Tips from Experts

• The most important tip: respect the process. Even good coffee can be ruined by careless preparation.
  • Quote: “Puede ser un café muy bueno y si lo haces mal, lo estropeas totalmente.” – Aurelio Salinero [24:54]

19. Best Coffees Ever Tasted

• [25:26] José María’s best coffee memory: a Panama Geisha with 94.5 points at a training in Galicia—so fruity and sweet, it almost didn't taste like coffee.
  • Quote: “Podrías decir que era un té o cualquier cosa menos un café.” – José María Pellejero [26:03]
• Aurelio recalls an Ethiopian coffee with "jazmín, melocotón... te daba muchas notas." [26:53]

20. Ethiopian Coffee’s Uniqueness

• Ethiopian coffee is described by both experts as the true essence of coffee: acidic, fruity, not bitter or burned.

Notable Quotes with Timestamps

• “El café no es una bebida rápida, sino un tiempo compartido.” – Eira Shepherd [00:08]
• “Seamos occidentales, seamos sinceros. … El café, por lo menos el del desayuno, con las prisas, … mucha gente lo que acaba haciendo es echárselo por encima.” – Jorge [02:15]
• “Es como el vino con la uva, mezcla un poquito de garnacha, un poco de tintorera…” – Jorge [10:10]
• “El café no puede salir nunca negro. El café es marrón y tiene que salir marrón. … te están metiendo un chute de azúcar para el cuerpo.” – Aurelio Salinero [12:31]
• "Puede ser un café muy bueno y si lo haces mal, lo estropeas totalmente." – Aurelio Salinero [24:54]
• "Podrías decir que era un té o cualquier cosa menos un café." – José María Pellejero [26:03]
• “El café de Etiopía es el verdadero sabor del café y no es amargo ni es quemado... ácido y afrutado.” – José María Pellejero [27:24]

Essential Tips and Takeaways

• The ritual side of coffee can be as important as the beverage itself.
• Specialty coffee requires quality control and scoring above 80/100 by certified Q Graders.
• The blend of Arabica and Robusta, plus roast and preparation, deeply affect taste.
• Store your beans in a cool, dark place in the original packaging with a vent—never in the fridge.
• Grind coffee fresh whenever possible for optimal flavor.
• Capsule coffee is convenient but rarely delivers on quality compared to fresh beans and mindful preparation.
• Once you've experienced quality coffee, it may become difficult to go back ("no hay marcha atrás").
• Ethiopian and Panama Geisha coffees are highlights for their fruitiness and complexity, surprising even the experts.

Flow, Tone, and Style

The conversation is warm, entertaining, and informative, balancing technical knowledge with relatable humor and personal stories. The panelists—baristas and roasters—speak in a down-to-earth style, making even complex coffee science accessible to all listeners.

Further Exploration

The episode invites listeners to reconsider their own coffee habits and perhaps explore the world of specialty coffee with more curiosity and care. Whether you're grabbing a cup on the run or savoring a slow Sunday brew, there’s always something new to learn in the ever-evolving world of coffee.