Coffee Explorer

Looking for the perfect gift for Valentine's Day?  Heather Perry from Klatch Coffee has it!  Drink this -- and hear about the beans that inspired her and the unique, pearlized glasses that accompany this limited edition.Family-owned, Southern California-based Klatch Coffee is debuting an indulgent Aphrodite Pearl Reserve Blend exclusively for Valentine's Day! Its distinct, complex flavors include a sweet chocolate-covered strawberry aroma, and reminiscence of a luscious Black Forest Cake with layers of rich ganache, fresh cherries, and creamy frosting. Featuring notes of black cherry, milk chocolate, and vanilla, this brew is a true gem in our coffee collection, perfect for sharing with someone special. this episode sponsored by CoffeeTalk  About Heather PerryHeather began working in Klatch Coffee's retail stores, building skills that later earned her numerous competitive titles including Regional Champion, United States Champion, and 2nd place in the World Barista Championships, just to name a few. She's also built a reputation as a professional trainer, lending her expertise to individuals and organizations in over a dozen countries, and previously serving as Chair of the Barista Guild of America and President of the SCA. She now heads up the family business as CEO of Klatch Coffee.In the upcoming Vendor Directory from CoffeeTalk Magazine, learn about:Her FAVORITE barista toolsHer real opinion about "gateway candy bar" coffeesA glimpse of who she might be coaching at a US Barista Champ in the future (IMO!)Let's discuss - email Jennifer@Coffeetalk.com 

Welcome to the Coffee Explorer Podcast. I'm Jennifer Stone, your host, and today we're delving deep into the world of coffee experimentation with a fascinating pair of coffee aficionados, Brian and myself. Join us as we uncover the captivating journey of Adrian and Nestor, who dared to push the boundaries with smaller batch fermentations before taking the leap into larger lots.  But what truly sets their process apart? It's the intriguing 12-hour cherry oxidation phase, followed by the meticulous application of anaerobic fermentation and careful control of oxygen flow, resulting in a brew that's nothing short of extraordinary.You'll also get a taste of the challenges we face in discerning the essence of coffee amidst its intricate processes, and the allure of the innovative anaerobic method. Prepare your palate for a flavor-packed adventure as we explore the vast diversity of Colombian coffee, from traditional to boldly adventurous profiles.Beyond the coffee cup, we'll discuss how coffee education aligns seamlessly with Relevant Coffee's mission to elevate the coffee experience. And guess what? We're here to answer your burning questions, so don't hesitate to reach out!In a more personal touch, I'll reveal details about my own coffee table, offering a glimpse into my life with pictures of my beloved dogs and those serene meditation candles that keep me grounded. And of course, we'll address the ever-important challenge of sourcing Nestor and Adrian's exceptional coffee, ensuring that it finds its way to coffee lovers like you.Stay tuned for an episode that's a sensory delight, a journey into the heart of coffee innovation, and a testament to the passion that fuels the coffee industry. LINKS:  https://jstonecollective.com/products/colombia-adrian-lassoRelevant Coffee (square.site) 

Ken Loves Coffee - The Top Ten Reasons He needs caffeineIt has a complex and rich evolutionary historyIt is engagingThe supply chain stretches across cultures and continentsIt's difficult to pin down, aways shifting, unlike a bottled beverageIt changes chemically when coolingIt is mysteriousDemands participation of the brewer and drinkerSo much innovation in the industry (producing, processing methods, varieties)New equipment types (brewers and roasters)(bonus) Getting to participate in an industry that is getting to know itself betterTwo MUST haves for brewing coffee at home:a Burr Grindera Gram ScaleInterested in roasting coffee at home like Seth Godin:  try this LINK ROASTERUseful LINKS from this episode:visit jstonecollective on instagram to learn about a fantastic giveaway with Kenneth Davids21st Century Coffee:  A Guide   - use CXP5 at checkout for a discount.  Ken explains why you might want to possess this book.CoffeeReview - discover the latest fine coffees from Bali and Java.  Ken and his team measured, tested and scored 110 DARK ROAST coffees so you don't have to!  And he discovered the term dark roast has no meaning whatsoever.  Coffeeists - Ken discerns the coffee of fashion icon Ralph Lauren by La Colombe Hacienda Sonora - Costa Rica's best in class farm producing a range of cutting edge processed coffees, including SL28Coffee by Adrian Lasso from Relevant Roasters Kenneth Davids is a James Beard Award nominee Awards Search | James Beard Foundation Granular OverviewChapters & TopicsExploring the Fascinating World of Coffee with Kenneth DavidsIn this interview, Jennifer Stone and Kenneth David discuss the complexities and evolution of coffee. Kenneth shares why he loves coffee and why he has stayed with it, and they also discuss the exotic coffee he is drinking and the unique coffee brewer Jennifer has. They also talk about Kenneth's book and the interesting information he has put into it.Exploring the Mysteries of Coffee Roasting and BrewingKen discusses the complexities of the coffee supply chain, the innovation happening in the industry, and the importance of understanding the nuances of coffee roasting and brewing. He also touches on the importance of rest and processing for exceptional coffee, and the need to wait at least 10 days before testing espresso.Coffee Brewing Tips for Home UseKen and Jennifer discuss the importance of using a burr grinder and a gram scale for brewing coffee at home. They also mention the importance of uniformity in the grind and keeping track of ratios and flavor notes. Finally, they shift gears to discuss Ken's other ventures and future plans.Ken and Jennifer Discuss Coffee and Ken's BookKen and Jennifer discuss the ideal reader for Ken's book, which is someone who doesn't know anything about coffee and is willing to read a long book to learn everything about it. Ken explains that he has tried to make the book accessible with pairing information through photographs and captions, tables, and easy to read text. He also mentions that it is a heavy book, so it is not something to curl up with, but something to use. Jennifer agrees that it is an amazing resource for a new person or industry.Ken and Kevin's Coffee SeriesKen and Kevin have been friends for years and have been working on a Youtube series called We're Calling It Coffee ists. The series involves Ken tasting and smelling five coffees and trying to identify them within the scope of what they're doing. Kevin is doing the heavy lifting with editing and full balance, and they are looking for sponsors to help with the project. Ken has already tasted and smelled some coffees and has been able to identify them correctly.Kenneth discusses the challenges of revising his home roasting book.Kenneth is revising his home roasting book and is facing the challenge of presenting a wide range of possibilities in a way that is still enthusiastic and accessible. He is also considering the changes in green coffee and the debate around roasting in the same room as a home coffee roaster. Jennifer Stone brings up the idea of green coffee being more accessible and Kenneth reflects on how it was hard to find a range of green coffee when he wrote his first book.Jennifer Stone and Ken discuss coffee, the Coffee Review, and the JStoneCollective.Jennifer Stone and Ken have a conversation about coffee, discussing topics such as Costa Rica, Sumatra, Colombia, and San Francisco. They also talk about Ken's book, the Coffee Review, and the J Stone Collective, which is Jennifer's upcoming Instagram-driven brand. Jennifer is also now a lecturer for the Coffee Quality Institute. They end the conversation with Ken asking Jennifer to keep him posted on when the J Stone Collective will go live.   

Go shopping for Snapchill here and get a special discount!  EXPLORER10 for 10% off the coffee on snapchill.comSnapchill is a revolutionary technology that rapidly chills coffee and other beverages to preserve freshness and flavor. It can be applied on various scales, from individual cups to large production facilities. Initially focused on creating countertop machines for cafes, Snapchill shifted its focus to larger-scale production due to customer demand. The technology involves brewing coffee, rapidly chilling it to preserve quality, and then packaging it in cans.In 2020, Snapchill began partnering with roasters and cafes to offer freshly brewed, chilled coffee to consumers. The company's growth was accelerated during the pandemic, leading to collaborations with over 230 roasters across the US and even international partners. Snapchill products are now available in select Whole Foods locations and are set to launch in Walmart, partnering with local coffee brands for unique and sustainable offerings.Snapchill aims to redefine the cold coffee industry, bringing the quality and accessibility of specialty coffee to ready-to-drink cans. The technology allows for precise control of beverage temperature, unlocking different flavor profiles, much like the craft beer industry did with beer. The company is expanding its offerings to include tea and partnering with Oatley for milk alternatives, emphasizing quality and sustainability.Snapchill's technology preserves natural sweetness in coffee, reducing the need for added sugars. With a focus on quality and accessibility, Snap Chill hopes to revolutionize the way people experience and enjoy cold beverages, bringing the same level of appreciation and exploration found in the craft beer and fine wine industries.News and links:More Oatly/Snapchill SKUs espousing the companies' respective dedication to sustainability will be sold at Walmart nationwide through a partnership with The Hatchery Group starting at the end of July.The Mo Mocha beverage with Oatly will be sold at Walmart and features:Fire Grounds independent coffee roaster is firefighter- and veteran- owned, and is a give-back brand focusing on supporting first responders, with over 1k pounds of coffee donated since 2018; and Uncommon Cacao, a certified b-corp and the first Transparent Trade cacao supply chain company focused on improved quality, long-term partnerships, and higher prices paid to cacao farmers. Snapchill's patented process that uses 2X less water and beans compared to cold brew Oatly is generally better for the climate compared to cow's milkLocal Hive | Greeley, Colorado (localhivehoney.com)Taza Chocolate | Organic Stone Ground Chocolate for Bold Flavor  About Dave Dussault, Snapchill Founder  Dave Dussault is an inventor, founder and entrepreneur who has developed numerous inventions, including the revolutionary Snapchiller machine. He attended college for mechanical engineering and graduated from MIT, where he learned the science of heat transfer. While growing up in the Boston area, he worked at his father's air conditioning business during his summers off. His preference for iced coffee impacted his career path as he was always dissatisfied with how insipid the flavor of iced coffee becomes as the ice starts to melt and disappointed in the poor flavor of cold brews. So, he set out to solve the problem of fresh iced coffee. After thinking through the fundamentals, including what he learned from his father and from school, he invented the Snapchill process.  Kyle Bosshardt, Senior Sales and Operations ManagerKyle Bosshardt joined Snapchill in the Spring of 2020 as the Senior Sales and Operations Manager. Previously, he worked in the hospitality industry for over 15 years. He has taken his passion for increasing the visibility of excellent family run wineries from around the world to curious customers to the burgeoning specialty coffee market.  At Snapchill, he works with roasters, retailers and beverage brands to bring their canned coffee aspirations to life through the Snapchill process. His philosophy is that great food and drink should be a fun and curious exploration without pretension and judgment. Bringing specialty coffee to the masses is his goal for the betterment of the customer and the coffee industry as a whole 

Author Kenneth Davids discusses the state of 21st Century Coffee with Jennifer at the Specialty Coffee Association Expo in Portland, Oregon.

LIVE!  From the Orlando Convention Center, it's Morgan Eckroth.  While at the NAFEM Show, not only did she prepare over 3000 drinks in three (3!) days on a Synesso MVP Hydra, but she had time to share some insights about my favorite topic.... coffee!Learn that you don't have to BEGIN as a coffee expert to enjoy espressoWhat a BLT and Espresso have in commonCrack the code to social media successfollow her at @morgandrinkscoffee on Instagram, TikTok, YouTube and Twitter ... you will LEARN so much about the coffee experience.  ***the North American Food Equipment Manufacturers convention.  Wow!** Thanks to our sponsor - Synesso Espresso Machines and our friends at Onyx Coffee Lab,  Middleby, NAFEM, Concordia, Marco Beverage Systems and Ciel Coffee

Talk About Talk founder Dr. Andrea Wojnicki is obsessed with COMMUNICATION, and specifically with coaching ambitious executives on their communication skills to help them get noticed and advance their careers.Early in her career, Andrea earned her MBA and worked in brand management at Kraft Foods. She then earned her Doctorate in Business (Marketing) from Harvard Business School, where her research focused on guess what??? COMMUNICATION. Specifically why and how people talk.Andrea served on the faculty at the University of Toronto Rotman school of management where she taught in the MBA program. She also consulted in strategic brand marketing and served on several boards.Andrea created Talk About Talk to help ambitious executives boost their confidence and improve their communication skills through 1-on-1 coaching, corporate workshops, online courses, a free weekly communication skills newsletter, and a bi-weekly podcast. You can learn more about the books she recommends and the podcasting resources she uses to make it all happen - see below. Andrea would love to talk!You'll hear the three magic words that make every conversation flow with ease, the rule of odds and much more!Link to Andrea's Talk About Talk website, podcast and much more!Her killer LinkedIn pageWe talk about Seth Godin and his Akimbo workshopsJen's Coffee Essentials Course sign upTry Costa Rica SL 28 from Hacienda Sonora - a unique coffee farm that processes only Natural Coffees!Let's talk coffee - email me Jen@Ciel.World

John Lee Dumas is the founder and host of the award winning podcast, Entrepreneurs On Fire. With over 100 million listens of his 3000+ episodes, JLD has turned Entrepreneurs On Fire into a media empire that generates over a million listens every month and 7-figures of NET annual revenue 8-years in a row. His first traditionally published book, The Common Path to Uncommon Success is the modern day version of Think and Grow Rich with a revolutionary 17-step roadmap to financial freedom and fulfillment. Learn more at UncommonSuccessBook.comEOFire websiteBarbara Corcoran EpisodeCoffee from Puerto Rico Hacienda Garden MunozGreat inspiration for discipline:  1 Cor. 9:  24-27 and 2 Tim. 1:7Palmas del Mar, Puerto Rico   

Artemis  Gavriilidou (Gav reeli du)  shared with us how this delightful summer elixir was created in the most pragmatic wayThe difference between frappe and freddoHow the coffee brings us to the table connects us no matter where we areThis episode is part of my Cold Coffee Stack!CoffeeStain PodcastArtemis Drink MixersAndrea's Sculpture website www.woodsculpture.grCiel Coffee by Jen StoneCoffee ExplorerWant to up your coffee game, visit the equator and learn how to really taste coffee?  Sign up for my free, espresso-sized coffee course by emailing Jen@Ciel.World.

Episode 14:  Break out the Mixer!Episode 6:  The ContendersEpisode 1:  ChilledAlternate Links for these amazing contributors:Artemis Gavriilidou at CoffeeStain PodcastCheyenne Lentz at Baked Brewed BeautifulCheyenne's favorite Cold Brew RecipeRyan McDonnell at Elemental Snapchiller

Episode NotesSPECIAL EPISODE with Seth Godin (2 of 2) We cover:How making a difference that matters might be easier than you thinkGet our hands dirty riffing on coffee roastingSeth reveals the linchpin for selling more coffee!Links of Interest:Food52 reviews Sandor Katz's book on The Art of FermentationThis aromatic coffee from 90+ Farms in PanamaJim Ziolkowski - BuildOnOlympia Crimina Espresso MachineMarco Arment of TumblrGod ShotMonk of Mocha by Dave EggersThe Practice:  Shipping Creative Work by Seth GodinThis Is Marketing by Seth GodinCiel Coffee by Jen StoneCoffee ExplorerWant to up your coffee game, visit the equator and learn how to really taste coffee?  Sign up for my free, espresso-sized coffee course by emailing Jen@Ciel.World.  

SPECIAL EPISODE with Seth Godin (1 of 2) You'll hear:What's weird about Seth's coffee obsessionThe trouble with a second opinionWhy being The Best might not be so great after all Links of Interest:Olympia Crimina Espresso MachineMarco Arment of TumblrGod ShotMonk of Mocha by Dave EggersThe Practice:  Shipping Creative Work by Seth GodinThis Is Marketing by Seth GodinCup of ExcellenceCiel Coffee by Jen StoneCoffee Explorer Want to up your coffee game, visit the equator and learn how to really taste coffee?  Sign up for my free, espresso-sized coffee course by emailing Jen@Ciel.World.Check the second episode when we learn:  What's on his coffee table?I first learned about Seth Godin from John Lee Dumas of the famous Entrepreneur on Fire podcast, when he mentioned Seth's Akimbo podcast.  The rest is history.

Visit Coffee Explorer to sign upIn three short sessions you'll learn about:Where coffee comes from and the people that grow itA framework for tasting and selecting a coffee you likeHow to improve your home brewing to enjoy more coffee flavorsSign up or email Jen@Ciel.WorldSponsored by Ciel Coffee

This episode is made available by Ciel Coffee www.Ciel.World Prep Time: 8 minutesBrew Time: 5 minutesOverviewExtracts flavorful oils resulting in a viscous and heavy brewed coffeeYields a full-bodied and rich brew with slight sedimentLighter flavor nuances can be overshadowedYou’ll Need:17 grams Ciel fresh coffee beans for each 8 oz. cupFrieling French pressBaratza Preciso or similar Burr GrinderFresh, filtered water (no apparent odors or tastes)Hot water makerThermometerScaleTimerInstructions:Consult the measurement chart (below) and turn on hot water maker to begin heating ample waterConsult the measurement chart; weigh out the precise amount of coffeeGrind coffee to coarse grind particle size and add it to the pressSet the timer to countdown 5 minutesWhen water is precisely 199˚F, add it to the French press to just below the pour spout and start the timerGently give the grounds a single stir (top off water level when necessary) to release the gases and ensure that all coffee grounds are wetCarefully place the plunging apparatus on the pressAfter 5 minutes, slowly and carefully depress the plunger to the bottom of the pressWhen fully depressed, immediately transfer the brewed coffee to a thermal carafeAllow the coffee to cool for at least 1 minute before enjoyingMeasurements:8 oz French press: 17 grams coffee17 oz French press: 36 grams coffee23 oz French press: 48 grams coffee33 oz French press: 70 grams coffeeFrench Presses to Try:EsproFrielingBodumMake Cold Brew Concentrate in your French Press 

About Cheyenne:  Baked, Brewed, Beautiful is a coffee and food blog written by Cheyenne Lentz (Elwell). Cheyenne is the author of The Coffee Journal, a daily coffee brewing log. She is a contributing lifestyle writer for Business Insider, MSN, Yahoo!, and The Spruce in which she regularly writes about coffee and reviews coffee products. She also loves to develop her own personal coffee & coffee pairing recipes at home as a way to relax from a hard day's work.Fire Dept. Coffee - https://www.firedeptcoffee.com/Peace Coffee - https://www.peacecoffee.com/Other Links of Note:Flash Chilled Coffee RecipeToddy Coffee Maker - the classic!  PERFECT Cold Brew RecipeThrive Farmers & Chick-fil-ATodd Carmichael, Founder of La ColombeOther roasters to check out:  Ciel Coffee, Intelligentsia, Go Get 'em Tiger, Blue Bottle, Dean's BeansCheyenne has a very lyrical voice... listen to her sing Satisfied in You, based on Psalm 42.  She is a very talented musician.  Besides writing about coffee, you can find her playing and teaching the violin in her home music studio. Her husband is also a musician (piano, guitar, drums), and they often play communion songs at their church. 

This podcast is sponsored by Ciel.World.  Ciel provides access to complex, unique and new coffees from the world's most elite growers and delivers them to your door.  Visit Ciel.World to check it out.Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.WorldMy last trip was a year ago to Orange County.  It was a phenomenal experience and covered all the bases of great people, amazing coffee, inspiring surroundings... all A++.   (this was an earlier episode, and is a great recap of the Coffee Championships.)From the Kimpton Shorebreak Resort in Huntington BeachDescription of 5 categories of coffee competitionCoffee Champions 2020 - the WinnersReview of Coffee in Good SpiritsCoffee Roasting Championship insightsCoffee Vibe in Southern California602 CoffeePeerless Coffeehttps://www.instagram.com/ciel.coffee.world/https://cielcoffee.blogspot.com/https://www.shorebreakhotel.com/https://ciel.world/Coffee Champions 2020 - the Winners  Photo by Lisha Riabinina on Unsplash

Learn about why coffees are blended and why coffee is bird-friendly.  Email Jen@Ciel.World for more information.Selva Negra Sustainable FarmRainforest Alliance CertifiedBird FriendlyKind of Blue by Miles Davis  

We turn the tables on Morning Beat's producer and host and discover how coffee is integral in her life.  She shares new ways to experience life and how her show, acting, dining and design expand her world.  Embark on a style and culture journey with all the links:Morning Beats on Instagram and Facebook  @morningbeatstv Ashley on Instagram Facebook @ashes2911 (IG) and https://www.facebook.com/ashley.larsen.545 for fb. Morning Beats on Heartland, RetroTV and Family Channel - check out the January 19, 2021 Episode!On Heartland Roku app and the website www.watchheartlandtv.comAshley and Jen on You TubeZachary RatchfordMade in China - written by Ashley LarsenUn Flik / ElleCheck out:  Seth Godin  The PracticeMadeleine L'Engle  A Wrinkle in TimeSlim AaronsManetRoche BoboisBeverly Hills HotelWe mentioned Dunkin, Folgers and Community Coffee as part of the cultureWanderList from the Intrepid Guide 

Supported by Ciel Coffee.  Email Jen@Ciel.World with questions or sign up for our emails.How Ardi Coffee  got its name (from National Geographic)Sam's personal storyVisit the Keffa Coffee website 

2021!!!  The calendar is full of interesting and inspiring coffee conversations, insights into how to improve your coffee experience!  Happy New Year!Questions - email jen@ciel.worldhttps://ciel.world/

 When coffee is ground, the interior of the bean, along with its delicate flavor oils, is exposed to air. If the grounds are not quickly subjected to brewing, oxygen will begin to degrade the flavor immediately. Therefore, it is imperative to grind coffee just prior to brewing for optimal flavor and freshness. For this reason, all Ciel coffee remains as whole bean to the point of consumption.For best results, Ciel strongly encourages the use of burr grinders, which result in a consistent grind and, unlike blade grinders, will not overheat coffee beans, preserving their essential aromas and oils. The coffee particle size of your grind is determined by your selected brewing method and relates directly to the corresponding brew time. The smaller the particle size of ground coffee, the greater the overall surface area, and the less time it needs in contact with water to extract the perfect flavor. Very fine espresso ground coffee might require 27 seconds of brewing time, while coarser particles are suitable for 5 minutes in a French Press.It is recommended you keep your grinder clean and free of coffee oil build-up, to preserve the truest flavor of Café Privé Sélect.Recommended settings based on the Baratza Vario-W GrindersEspresso Grind - 8Pour Over Grind - 18French Press Grind - 25 

Contact Jen@Ciel.World with questions and thoughts!  Support provided by Ciel Coffee.We visit with Diego via zoom in Costa Rica, and the line is a bit fuzzy at times - apologies.  Check out Hacienda Sonora and try their amazing coffees here.

Listten in as Jen Stone describes how to brew step-by-step.  Consistency combined with the proper tools and excellent coffee all combine to make the perfect cup.Email us with questions and thoughts:  Jen@Ciel.World Brew GuideYou’ll Need:17 grams Ciel fresh coffee beans for each 8 oz. cupChemex or Hario pourover deviceAble kone or Hario filter paper (paper filters will contribute to a lighter-bodied brew)Baratza  Vario W or similar Burr GrinderFresh, filtered or bottled water (no apparent odors or tastes)Hot water makerThermometerScaleTimerInstructions:Consult the measurement chart (below) and turn on hot water maker to begin heating ample waterConsult the measurement chart; weigh out the precise amount of coffeeGrind coffee to medium particle size (see settings on Grind page) in the amount needed just prior to brewingIf applicable, pre-wet filter paper with hot water to assist the extraction processPlace ground coffee in the filter and levelSet the pourover device on top of the scale. With the filter and coffee in place, tare the scale to 0Ensuring the water is precisely 199˚F, start the timer and pour the appropriate quantity of water (consult the measurement chart) in a circular motion onto the coffee bed, ensuring that all grounds are wetAfter the initial pour, wait 45 seconds and watch the coffee bloom and de-gas, as the coffee flavors are extractedAs the aromas emerge, consult the scale and every 30 seconds continue to add between 1 and 4 ounces of water depending on your brew volume. Aim to have all water poured in 3 minutes, spread evenly across 7 equal pours, until the proper volume of water has been added. This can be accomplished with careful measurement or a little practiceLet the water drain completely through the coffeeThis process may take a total brew time of up to 3 minutes and 45 secondsAllow the coffee to cool for at least 1 minute before enjoyingMeasurements:1 cup: 17 grams coffee / 8 oz water (1 oz per pour)2 cups: 34 grams coffee / 16 oz water (2 oz per pour)3 cups: 51 grams coffee / 24 oz water (3 oz per pour)4 cups: 68 grams coffee / 32 oz water (4 oz per pour)

Chris and I discuss the typical information on the specialty coffee label and HOW the information effects the TASTE and your choice.  We cover:Coffee Origin and Name (Geographic or Blend)Roast ColorVarietyFreshnessFlavor NotesAltitudeProcessingCertifications & AccoladesFollow up - pH of coffee is about 5Contact Jen@Ciel.World with any questions or thoughts.  Visit our sponsor at Ciel.World for access to the Ethiopia Wush Wush mentioned in this episode.Common Grounds Podcasthttps://roastersmarketplace.com/ciel-cafe-prive-select/https://roastersmarketplace.com/product-category/small-batch-roasters/ciel-cafe-prive-select/Chris Greenfield is President of Roaster's Marketplace L.L.C.email: chris@roastersmarketplace.comhttps://www.facebook.com/roastersmarketplace/

Visit Ciel.World to learn more and sign up for our emails at Jen@Ciel.World 

Learn about some similarities between wine and coffee with Business Coach turned Wine Lover Nicolette Chinomona.  Get the book!  Wine for Mere Mortals by Nicolette Chinomona.  She joins us from her home in Botswana.Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.World POSTLOGUE After some research, it appears that Nicolette may have a mild caffeine allergy.  In the podcast, I speak to mycotoxins, which are harmless.  Learn more from healthline with this link.Trace amounts of mycotoxins have been found in coffee beans, but the amounts are far below safety limits and too low to be of practical significance.

Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.WorldHey "How its Made" nerds - this episode gets pretty graphic discussing roast styles, heat transfer and profile development.  It's pretty fun to find out why those little coffee beans from Colombia can taste so distinct from one roasting company to the next.

Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.World

Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.WorldFor more information on Elemental Beverage Co., visit elementalbeverage.co or follow @elementalbevco.About Elemental Beverage CompanyHeadquartered in Watertown, MA, Elemental Beverage Co. uses groundbreaking thermodynamics innovation and tried-and-true heat exchange technology to create Snapchill™ Beverage Technology that enables a perfectly prepared cold cup of single origin, direct trade coffee each and every time. Founded by a cold coffee-loving MIT graduate, David Dussault, Elemental Beverage Co. seeks to reimagine the cold experience by cooling beverages in seconds to amplify and preserve their aroma, richness, body and flavor. The patented heat exchange technology combines thermodynamics, engineering, and artistry to transform fresh, hot coffee to become cold in seconds. Elementals technology combined with proprietary cold coffee production expertise vastly improves the taste of any coffee – without ice, dilution or chemicals.

Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.WorldDelta AirlinesKenya AirwaysMicato SafarisCiel.World Kenya AA Meru Gichugene@KenyaWildlifeService 

Learn why Jen Stone loves everything about coffee.  Gain access to the best coffees from around the world at https://ciel.world/Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.World 

Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.WorldIn this episode, Ryan and I taste the premier selection from Elemental Beverage Company is launching with three bold single-origin coffees from Kayanza, Burundi; Kolla Bolcha, Ethiopia; and San Alejo, Colombia. Each premium coffee is rated 85 points or higher on Coffee Quality Institute's Q Grading Scale and is professionally brewed hot and then immediately Snapchilled. Sold in six-packs of 12-ounce cans of each coffee or a variety pack, Elemental Snapchilled Coffee can be purchased online for $39.95 with free shipping in the continental U.S. at ElementalBeverage.co.Ryan McDonell, Licensed Q Grader, Chief Coffee and Tea Officer of Elemental Beverage Company  from Elemental Beverage Company.  Three COLD coffees and three different processes.  Live from SCA in Boston.Coffee Explorer is sponsored by Ciel Cafe Prive Select Coffee.  Visit www.ciel.world where you can order a range of coffees from Natural Costa Rica, Washed Kenya and Long Fermented Ethiopia Wush Wush!  https://elementalbeverage.co/

This podcast is sponsored by Ciel.World.  A roaster committed to finding Complex, unique and new coffees from the world's most elite growers. Celebrating the Art of Enjoying Coffee.  Available online at www.Ciel.world.  Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.WorldJen Stone in Orange County, CaliforniaFrom the Kimpton Shorebreak Resort in Huntington BeachDescription of 5 categories of coffee competitionReview of Coffee in Good SpiritsCoffee Roasting Championship insightsCoffee Vibe in Southern California602 CoffeePeerless Coffeehttps://www.instagram.com/ciel.coffee.world/https://cielcoffee.blogspot.com/https://www.shorebreakhotel.com/https://ciel.world/