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We're baaaaaaaaaaaack!So happy to have a new podcast episode for you all to enjoy. Bit of a new format, no longer sectioned by seasons, we're going to numbers! This is episode #92, originally recorded on 2/12/2025.This episode features Joseph Jenkins (Executive Director & Founder, Sustain Coffee) and Shawn Thigpun (Head Roaster, Ethnos Coffee).The price of green coffee is changing, and so are all other prices. Listen to our conversation and the importance of understanding the C-price as a coffee drinker.SUPPORT OUR GOFUNDME FOR A MOBILE COFFEE CLASSROOM!Thanks as always for watching/listening!---Stay connected on all of our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain.Check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠⁠

Coffee roasters serve as behind-the-scenes laborers in the coffee industry. We may not see nor speak with them directly as often as we do baristas, but a lot ride on their craft, decisions, and know-how. Let this episode be a reminder of the invaluable skills that coffee roasters bring to the industry. The coffee industry (especially specialty) is often veil-covered and full of walled gardens - let's do what we can to change that. Thanks to Shawn Thigpun (head roaster of Ethnos), Nick Petty (production specialist of Ethnos Coffee), and Sustain's Dante Baker for chatting on this episode. Buy coffee from Ethnos! Thanks as always for watching/listening! --- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠⁠

SEE THIS ON YOUTUBE! In-vogue coffee processing methods, misunderstanding poverty, unrealistic Western expectations, and the most important coffee book you can read right now. Dante and Joseph sat down to talk through these topics and more! Joseph had quite a lot to say in this one, so props to Dante for enduring his word vomit. As coffee professionals, there are still many areas that we do not fully understand. Oftentimes, these gaps in our knowledge could be viewed as blindspots and typically there is not much out there in the way of literature to learn more. This is where Cheap Coffee by Karl Weinhold comes in. This book is full of rich information that often goes undiscussed in our industry. While Weinhold states that the book is just scratching the surface, we still think it covers a lot of our blindspots in coffee knowledge. Here is where you can purchase his book: Cheap Coffee: Behind the Curtain of the Global Coffee Trade — Roast Magazine We also encourage you to check out the lecture that Joseph eluded to in his mix-up at the beginning of the video. You will need to make an account for this one, but the video is free and there are a great deal of other free resources on the site. Dr Mario Fernandez lecture: Coffee Knowledge Hub | Course: On green coffee identity @ CoffeeKnowledgeHub Online - November 19, 2023 Thanks as always for watching/listening! Be sure to like the video, give us a review on Spotify, and subscribe! --- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠⁠

We've got a lengthy episode today! Joseph sat down (virtually) with Conor Conway, the Director of Coffee and Co-Founder of Epoch Chemistry. Conor just placed in the top six of the Canadian Barista Championships! This episode says a lot about Epoch Chemistry and its approaches. Joseph and Conor shared a lot about the intersection of hospitality and education within a cafe. "How we convey quality is not just flavor." Thanks again to Conor for taking time out of his busy schedule to chat with us! Check out Epoch here --- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠⁠

Welcome back to Season Season "SHOP TALK TOPICS"! Say that three times fast. Shop talk topics Shop talk talpics Opps, try slower. Shop.. talk.. T O P I C S ANYWAYS! In this epsiode Dante and Joseph shoot the breeze and talk all about their experiences tweaking brewing ratios. Should you go high or low? Stick to the class 1:16 or go crazy at 1:12? The possibilities are endless! --- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠⁠

Join Dante and Joseph as they sit down to have a sort of "State of the Union" conversation regarding the coffee industry within Memphis. From addressing the much-discussed burnout to talking about where we think the passion has gone in our city, it's a jam-packed episode! --- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠⁠

**BE SURE TO CHECK OUT THE POLL! WE WANNA HEAR FROM YA** In this episode, Dante and Joseph chat about the advantages and disadvantages of heavily branded products. What justifies one roaster charging more for their coffee if it is the same green? How does the marketing of a product (or lack thereof) increase perceived value? Lots of thoughts and opinions on this one, curious to hear from you all on shared thoughts! --- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠⁠

Dante and Joseph sit down to chat about different approaches to brewing that have to do with aroma and ratios. How much do these things matter to your brewing experiences, and what makes coffee taste so much better at a cafe than at home? --- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠⁠

In this episode Joseph covers... In regards to shop-talk concepts - there is an importance found in trying coffees that are outside of either our comfort zones or ones that are just plain exciting. There is this often tricky line to walk as a coffee professional, where you experience excellent coffees on the usual, which causes there to be a sort of blindness to just how lovely the coffees that you consume on a regular basis are. --- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠

This week Dante and Joseph sat down and had a conversation regarding automation and whether or not they see it as a good or bad thing. Stay tuned to the end where they changed the topic and covered their top three coffee-growing regions. --- As always, Patreon members get the show early.

Dante and Joseph are back at it again! The two chop it up and talk about complacency, burnout, and their outlook on the state of the coffee industry here in Memphis. The conversation is a rather vulnerable one, and we appreciate you listening. -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠

Welcome to season SEVEN of the podcast. This season is titled, "Shop Talk". We hope to discuss the nitty-gritty details of our industry and hope to be honest in our chats and perspectives. This episode was a conversation between Dante and Joseph. Here are some of the things that were covered: Coffee processing methods as they relate to adjacent industries such as beer and wine Economics/sociology elements in regard to how specialty coffee is presently priced Why are we okay spending more on craft alcohol than we are on specialty coffee? Is there a disconnect, or are those spending $30 on a bottle of wine willing to spend $30 on 8oz of whole-bean coffee? Idealistic views of possible alternate take to seasonal drinks at your local cafe. EXCLUSIVE 10 MINUTE FINAL TAKE! (PATREON ONLY) The importance of worker's knowledge and perspectives + bar tenders vs. baristas -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠YouTube ⁠⁠

Thank you, thank you, thank you! The past year doing pop-ups weekly at Boycott has been lovely. We are grateful to everyone who has come to support us!

We had the privilege of chatting it up with Prestin Yoder of Flower Child Coffee! Joseph and Prestin talk about an array of topics. Here are some of the highlights: Screen sizes as it relates to coffee roasting Extraction techniques for light roasted coffee Where does taste take you? Hot takes on popular processing methods Terrior and varietal as they point to distinct tasting attributes Check out Flower Child here -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠⁠YouTube ⁠⁠

Joseph runs the gambit on this commute episode. Here is a rough outline of some of the talking points covered in this episode: Coffee processing as it relates to perceived quality Coffee processing as it relates to roast development Experimental coffee processing Coffee cuppings as an amenity provided by a cafe, versus as a paid experience -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠⁠YouTube ⁠⁠

Coffee scoring is something we have been chatting about a lot lately. So what's the big deal?! Listen to Joseph give a brief explanation on how coffees are scored (and in a lot of ways assigned their valuable attributes), and some ways we can respond as everyday coffee drinkers. Here is the coffee scoring sheet we talked about! -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠Website⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠Patreon⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠YouTube ⁠⁠

This podcast episode is a funky one! A little shorter than normal and recorded while commuting, this episode reveals some of our thoughts regarding trust within the coffee industry. -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠⁠Website⁠⁠⁠⁠ Follow us on ⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠ Support us on ⁠⁠⁠⁠Patreon⁠⁠⁠⁠ Subscribe on ⁠⁠⁠⁠YouTube ⁠⁠

This was a fun one! YouTube video to follow - be sure to get subscribed. Joseph Jenkins and Nick Griffin sit down to chat about the history of the siphon brewer. (With the aid of CHATGPT, that is) -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠⁠Website⁠⁠⁠ Follow us on ⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ ⁠⁠⁠ Support us on ⁠⁠⁠Patreon⁠⁠⁠ Subscribe on ⁠⁠⁠YouTube ⁠

We are joined by Noah of Ravenous for this fun conversation! Be sure to check out our YouTube channel for the video mentioned at the top of the show. -- -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠⁠Website⁠⁠ Follow us on ⁠⁠Instagram⁠⁠⁠⁠ ⁠⁠ Support us on ⁠⁠Patreon⁠⁠ Subscribe on ⁠⁠YouTube ⁠

"As with most passions, especially creative ones, inspiration tends to spark motivation" Returning to the coffee journey timeline, once again.  This time we want to discuss a point that we are experiencing, and one that is a little harder to navigate than the others. -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the ⁠Website⁠ Follow us on ⁠Instagram⁠⁠ ⁠ Support us on ⁠Patreon⁠ Subscribe on ⁠YouTube ⁠

"Buna fi nagayaa hin dhabina" "May your house lack no coffee nor peace" "The coffee industry as we know it today is the direct result of the labor of enslaved Africans in Brazil." This episode was quite a speed run, but it was insightful nonetheless! Happy to sit down for a quick chat with the man himself, Bartholomew Jones of Cxffee Black. -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

BUY COFFEE-TASTING TICKETS HERE!!! -- Our modern-day cafes are pretty different when we think of coffeehouses, as they used to be called. They are different in their goals, intentions, and the people groups they include. It is hard to imagine a cafe today that is not a hotbed of patrons hunched over their laptops studying, working, or collaborating. While the inner happenings including the scenery, menu offerings, location, and character of cafes look different from the coffeehouses of old, there are many things that are systemically the same. -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

If there was ever a time that the most hyper-specific topics of news, politics, hobbies, and just about anything else were easy to access, it would be right now. As each day passes, we gain access to more and more layers of content, endless pages of scrolling text, video, and images - all of which are trying to tell us something. That beckon for our attention could be so that we side with something political (which is many times on social media), or so that we purchase something we did not know we wanted, or simply provide us the information needed to dress for the weather ahead. Let it be known that word of mouth and gossiping has not and will not cease, but there was a time, not even that long ago when it was the only option. -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

READ THIS SCRIPT WELCOME TO SEASON SIX! This season will be history focused. Can you imagine coffee being something that was considered morally wrong and even illegal? As something that is rooted in our culture today, it is hard to fathom. -- Sources used: https://www.ozy.com/true-and-stories/the-islamic-roots-of-coffee/32702/ http://www.deathbycoffee.net/ourjourneycoffeeblog/coffeebansinhistory https://coffeeabout.com/coffee-consumption-by-country/ -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

Today we are going to review some of the conversation points from our most recent workshop. If you were there and got the chance to go hands-on with us, thank you again! This workshop was slightly different from previous ones, as we spent the most time we have ever spent diving hands-on into sensory development. This was achieved by having attendees do several things. Listen to find out how we did it. -- VOTE FOR WHAT YOU WANT Read this podcast script on our website, or support it on Patreon.

For today's episode, we will be reviewing some of the data gathered from this year's Grind City Coffee Expo. If you were there and came to our booth, hello and thank you! It was a great day chatting up coffee with people, and so many attendees had kind things to say to us, which was quite encouraging. In true Sustain fashion, we set up a sort of experiment with three different variables to observe, the same as last year. We did not start off doing this the same as last year intentionally, however, it proved to be an engaging way for attendees to understand what we were trying to convey. VOTE FOR WHAT YOU WANT Read this podcast script on our website, or support it on Patreon.

Today we will look at an experiment that we conducted in order to answer a question we had. The initial question that we had was “do lower brew temps equal lower TDS values?” This can be a larger conversation of how brew temps affect TDS at all. We are simply looking to answer a question, perhaps not as an ultimate scientific answer. But at least as a direction for us to think in. We will look at our hypothesis, findings, and land on some conclusions for today's findings. Read this podcast on our website, or support it on Patreon.

The title says it all! Today our guest is a first-time voice on the show, Lillie Blanton. With an education in law, Lillie has worked in the coffee industry for a collective four years. Some of the cafes she has served at include La Colombe in DC, Betterbuzz in San Diego, and now City & State in Memphis. Lillie is excellent at customer interaction and exhibits a quick bar flow technique when working barista shifts. Lillie is the life of the party and is especially so while behind the bar. This character trait alone is a lovely addition to our collective coffee industry. -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

Reduce, reuse, recycle. We have all heard these three words repeated, and perhaps we have been the ones to repeat them. Reduce, reuse, recycle. Does it seem odd that we tend to focus on the second two words, and more often just the third word - recycle? Reduce, reuse, recycle. What if recycling was treated as the least important of the three steps, and we placed more importance on the reduced element? It seems these words are not in this specific order by mistake and could be viewed in terms of weight & importance. Join us for a conversation on a topic that is perhaps broader and wider than we could realize. -- REFERENCES AT BOTTOM OF BLOG -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

Today's episode will be a bit different from the normal show. When writing a script, we felt it necessary to address our city instead of talking about a coffee topic; next episode we will resume our standard programming. We will look at two aspects today: the reality of tragedy, and the beauty of unity within the city we call home, Memphis. -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

Have you ever heard someone say, “This tastes like chocolate!” or perhaps something hyper-specific like, “This tastes just like Hershey's Cookies & Creme candy bar!” when they are tasting a said coffee? Or really any other thing? Today we would like to provide a few real-life processes that you can implement into your everyday activities in order to improve your coffee tasting, and perhaps even your coffee brewing. The wonderful thing is that the concepts talked about today require nothing more than using your attentiveness and mind in your day-to-day routines. The areas we would like to apply these to are as follows: In your cooking (this will connect us to brewing) In your daily food consumption (yeah, even the not-so-healthy consumption) In your special food consumption (those meals cooked by others, at your favorite restaurant, or those little treats you look forward to at your bakery) -- Don't forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

When doing the preliminary research for this episode, we could not find too many scientific sources on the topic. Or at least how we had originally envisioned it. Most of the data we found was less so about coffee specifically, and more so on caffeine as a whole. Today's episode will be brief and serve as a sort of introduction to a topic we have had rolling around in our minds and on our spreadsheets. -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

This week's episode is a geeky one! We'll start our conversation by reminding ourselves that brewed coffee, while brewed, is still mostly water. A common understanding is that coffee is upwards of 99% water, and this concept is derived from the values we find using a refractometer. When we use a refractometer to see TDS values, they typically fall in a range that is under 2%, hence our 99% generalization. With this reminder, we can derive a further concept. Water from different sources results in different end results between brews. Have you ever brewed coffee at home, then brewed elsewhere (a friend's house, camping, etc.), and found that the end results were not accurately replicable? Or perhaps you tasted a coffee at your favorite cafe, loved it enough to purchase a bag and even use the same recipe as the barista who served you - yet your brew is just not the same. We have even experimented with this by measuring the TDS of our brews at different locations, and even if the values are within .05% of each other, the taste still seems to vary; this issue even exists even within water that comes from the same city source. Herein exists a common frustration we see the community facing with blanket recipes that we all provide - taking water type into consideration is vital when developing repeatable brew recipes. Today we are going to take a broad approach and discuss a few topics: When and why, one should formulate their own brewing water Our own experiences with deciding to formulate water Water temp stabilization and its reflection in TDS values Decision making without the aid of a tool such as a refractometer When to let taste be the guide and even ignore the science of the situation -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

Noah Randolph is back in the studio with us today! Big shoutout to him for saving the day. Join us for a dialogue on macro versus micro approaches to how we taste coffee. -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

This week we will continue to expand on this conversation of coffee freshness by: Observing how grind size affects CO2 release Beginning to discuss the separation of aroma, taste, and flavor -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube - FURTHER READING: Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee (acs.org) The Coffee Cupper's Handbook (Digital Version) – SCA Store CQC 4.01 Subdividing Flavour - Barista Hustle World Coffee Research | Sensory Lexicon

If you have been in the specialty coffee scene for any duration of time, you know that freshness is a popular talking point. In fact, freshness was at the forefront of the third-wave movement in the beginning. Staying as close to the original product and enjoying it that way is a concept that we have had embedded in our minds for likely upwards of a decade. Yet, we are moving closer and closer to a new wave of the speciality industry. Within the chaos that was the height of the pandemic, we (being the specialty coffee community) have had lots of time to experiment with coffee in ways that maybe we would not have otherwise. Freshness is on the tail end of this experimentation and observation. Today we are going to try and address the following: Understanding carbon dioxide formation Extending our knowledge of freshness post-roast The hope is that by the end we will have a clearer understanding of what is happening beneath the surface of our coffee brewing experiences. -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube - REFERENCES/FURTHER READING: We're having trouble adding links on here, check back soon!

To transition into our new season, we are going to refrain from the science heavy conversation with a bit of a palate cleanser; We will be discussing social anxieties that exist within the specialty coffee industry. But we won't be doing this alone. In addition to being a friend, we have someone here in the studio with us who is also our coffee supplier and roaster, Noah Randolph. Noah reveals some of his struggles with social anxiety as a byproduct of working in specialty coffee. We are really happy to have shared this conversation and hope it can serve as an encouragement to all of our service laborers out there! **PODCASTS WILL NOW BE UPLOADED EVERY OTHER WEDNESDAY! THANKS

HAPPY BIRTHDAY TO... SUSTAIN! It's already been a year that we have been set up in our HQ space. To celebrate, we are having a birthday themed pop-up! Some of the highlights: ◾ MERCH! (FINALLY, t-shirts!) ◾ A tasty seasonal drink ◾ Pour-over bar (three carefully selected coffees) ◾ Vegan cosmic brownies (with a candle, of course) Bring your own cup if you gotta dash. See you soon! ---- May 21st 10 am - 4 pm 3097 Knight Road

Dante's takeover is a WRAP! Don't worry, you will still find him on our YouTube channel and teaching in-person classes. Listen in as Dante returns to discussions of burnout, as well as recapping some of the concepts introduced to us during his takeover of the show. -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

WE'RE BACK! After a bit of hiccups and delays, we got Sustain barista Dante back in the studio. Join Dante as he discusses some parallels between personal growth and getting out of your coffee-brewing comfort zone. -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

This week's episode Dante explores the concept of creativity and how it relates to your coffee journey. Listen in as he explains how he is getting out of his coffee comfort zone, and some prompts to help you do the same! -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

Joseph takes on this week's episode and talks about coffee cupping as it relates to discipline! At the top of last week's show, in the whatcha drinking segment, it was mentioned that we did a coffee cupping. We wanted to take time today to discuss this subject in more detail. We hope to explain the following: what coffee cupping is why we should make it a regular practice how it helps us as coffee brewers and professionals how it relates to discipline as a whole BUY COFFEE CLASS TICKETS HERE: Coffee Cupping & Brewing Workshop Tickets, Fri, Mar 18, 2022 at 7:00 PM | Eventbrite REFERENCES: What is Coffee Cupping? (baristainstitute.com) Protocols & Best Practices — Specialty Coffee Association (sca.coffee) SCAA Cupping Form (atlanticspecialtycoffee.com) -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

For this week's episode Dante reviews his first episode and speaks to the power of discipline in your coffee brewing rituals. Don't be fooled by the subject topic, there were plenty of laughs in this week's recording. Enjoy the episode and let us know your thoughts! -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube

"While your motivations could be anything, what you are inspired by stays relative to your overall goal."

Dante was unable to come to the studio due to being exposed to COVID, but not to fear - he has tested negative and is feeling good! Yet, out of extra precaution we decided to let Joseph the reins for today. This episode script has been inspired and somewhat dictated by us recently finishing a book titled The Broken Village written by Daniel R. Reichman, an Assistant Professor of Anthropology at the University of Rochester. The compact read follows the story of “a remote village of Honduras by the name of La Quebrada and how it transformed from a merely a coffee growing community to a hotbed of undocumented migration to and from the United States.” While this ethnographic story largely focuses on the topic of migration, it also has many sections that cover coffee topics. Today's episode could be viewed as a personal reflection of this chapter, and things that have been brought to the forefront of our mind. Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube -- RESOURCES: International Coffee Agreement - Wikipedia Fair Trade VS Direct Trade Coffee: Which Is Better For Coffee Sustaina | JavaPresse Coffee Company The Broken Village: Coffee, Migration, and Globalization in Honduras: Reichman, Daniel R.: 9780801477294: Amazon.com: Books

Join us for our second popup event! We'll be hanging at our HQ with some tasty pourovers, baked goods, and even some Wii bowling. Follow us on Instagram to see updates and the menu when it drops. January 22-23 11 am - 4 pm 3097 Knight Road Memphis, TN See you there!

It's season FOUR of CART! We have Sustain barista and educator Dante Baker in the studio for this season. For this week's episode, Dante shares his perspective on the tried-and-true manual brewer: the CHEMEX. Dante finds it really helpful for practicing other methods of brewing and shares why he thinks that is. Listen in and see things how Dante sees! Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube --

It's season FOUR of CART! We have Sustain barista and educator Dante Baker in the studio for this season. For this week's episode, we have Dante talking about how feeling burnout is not all that bad. Dante also covers some of his perspectives on how to spot burnout along with some active steps to take in mitagating the feelings of it. -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube --

Welcome to season FOUR of CART! We have Sustain barista and educator Dante Baker in the studio for this season. Listen in as Dante talks through his coffee journey, sugar addiction, and how brewing coffee as a ritual has become a healthy discipline. -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain. Check out the Website Follow us on Instagram Support us on Patreon Subscribe on YouTube --

Today is a bonus episode where we reconnect with a long-time coffee friend, Zack Jennings. Zack was one of our first coffee mentors and we have always respected his desire for excellence. Listen in as we talk through his coffee journey and how it has brought him to an intersection of craft coffee, cocktails, and food. -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain. Check out the website at 901sustaincoffee.com Follow us on Instagram @901sustaincoffee. Subscribe on YouTube Sustain Coffee Company - YouTube --

This is a YouTube video, too! We encourage you to check it out. Sustain Coffee Company - YouTube Upwards of 40% of the US owns a single-cup brewing machine. Why is this? Are they even worth using? Our initial impressions were that the Keurig leans towards under extraction, due to low brew temps, insufficient grind sizes, and rapid brew times To see if these impressions were correct, we did some experiments. Listen in as we discuss the timeline below, along with sharing our general taste impressions. HISTORY FUNCTION / APPEAL / PRICING EXPERIMENT & DATA REVIEW REALITY CHECK -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain. Check out the website at 901sustaincoffee.com Follow us on Instagram @901sustaincoffee. Subscribe on YouTube Sustain Coffee Company - YouTube -- ---SOURCES USED, SOME ARE CLICKABLE--- What are the internal brew temperature ranges of my brewer? (keurig.com) Can I adjust the brew temperature of my beverage? (keurig.com) A Brief History of Keurig Dr. Pepper, Formerly Keurig Green Mountain, Formerly a Quaint Little Coffee Roasting Business - Buy/Don't Buy - Reliable, No-Nonsense Product Research (buydontbuy.net) How hot is the water in the brewer? (keurig.com) Green Mountain Coffee Roasters® | Breakfast Blend Coffee | K-Cup | Keurig US How to Achieve Optimal Brew Temperatures with a Keurig® Coffee Maker (crosscountrycafe.com) Keurig to Take Control of Dr Pepper in $18.7 Billion Deal - Bloomberg Top 100 Food and Beverage Companies of 2020 in U.S. and Canada (foodprocessing.com) How Bad Are K-Cups for the Environment? - The Atlantic Single-serve coffee market - statistics & facts | Statista The inside story of Keurig's rise to a billion-dollar coffee empire - The Boston Globe How much better can coffee from a Keurig pod machine get? - The Washington Post