Podcasts about barista magazine

Hello from Dubai!! Mikael Jasin, the reigning World Barista Champion, took the title at the 2024 competition in South Korea! Now we're at ‘World of Coffee - Dubai' asking him some hard hitters; How did it feel to win the Championship…what was his experience as a barista in Melbourne…his thoughts on UAE coffee culture…the top three coffee cities… and how he spends his time when he's not immersed in the coffee world. Plus!! What's next for the future of the specialty coffee scene? Mikael is the perfect person to ask. Dubbed "Indonesian Coffee's Agent for Change" by Barista Magazine, he's making a significant impact on the coffee industry in Jakarta and around the world. If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! Massive thanks to Mikael for joining us for another one of our epic live podcasts at ‘World Of Coffee - Dubai!'. Look out for heaps more expo content on our socials, and stay tuned for more live pods! Find Mikael at: Mikael Jasin - @mikaeljasin Instagram - https://www.instagram.com/mikaeljasin?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Where to find us: Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Proudly sponsored by Eco Barista! Find them: @ecobarista Instagram:https://www.instagram.com/eco_barista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==   Website:https://www.ecobarista.com.au/  Want more coffee content? Follow us on instagram @itsjustcoffee or browse all of our content here. Love you for listening! Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Learn more about your ad choices. Visit megaphone.fm/adchoices

Over the years, our collective philosophy and approach to coffee has taken many forms as we learn more about what the industry needs to thrive. We as individuals evolve our thoughts and views of coffee often starting with hubris and a strict puritanical view, then opening up to a wider, simpler, generous, and maybe even humble stance on the various ways coffee can be enjoyed and communicated.  Today we are talking about one such journey with the Founder of Fieldwork Coffee and Director of the World Aeropress Championships, Tim Williams! Tim Williams is the director of the World AeroPress Championship, and founder of Melbourne's Fieldwork Coffee. Since the early 2000's, Tim's worked across a range of roles, including Workshop Coffee and Square Mile Coffee Roasters in London, and Intelligentsia Coffee & Tea in Los Angeles. On the sidelines, Tim's collaborated on a number of coffee initiatives including helping to develop Maison Kitsuné's 'Cafe Kitsuné, launching the Gitesi Project, and as a founding member of Coffee Common. Today, Tim lives in Melbourne and divides his time between Fieldwork Coffee, the World AeroPress Championship, running a small charity in rural Rwanda, and raising three kids with his partner, Leah. We talk about: Tim's journey into coffee  The exploding London coffee scene  The shaping forces of competitions and camaraderie  Absolutism in coffee culture and its pitfalls. Understanding coffee requires recognizing its agricultural nuances. Tim emphasizes the importance of hands-on experience in coffee roasting. Cupping coffee critically is essential for quality control. Tim's philosophical shift from conquering coffee to celebrating its complexities.  Why specialization allows for deeper expertise in coffee. Innovative approaches can streamline coffee release processes. Customer expectations are shaped by consistent quality. Why critical feedback is s necessary for growth in the coffee industry. How the World Areopress Championships champion fundamentals.  The argument for taste as the most important aspect of coffee. Understanding brewing variables enhances coffee quality. How nuance in coffee brewing leads to better results. Links: www.worldaeropresschamionship.com @aero.press @fieldworkcoffee   Related episodes:  242 : A Conversation with James Hoffmann 448: Founder Friday! Part 1 “Switching Gears” | w/ Doug Zell of Intelligentsia and The Meteor! 448: Founder Friday! Part 2 “Switching Gears” | w/ Doug Zell of Intelligentsia and The Meteor! 365 : Spilling the Beans on Global Coffee Culture w/ Lani Kingston 309 : A Conversation w/ Sarah Allen and Ken Olson of Barista Magazine 306 : A Conversation w/ 2004 U.S. Barista Champion, Bronwen Serna! 092 : Tony “Tonx” Konecny of Yes Plz : Consumer Accessibility, roasting, 3rd wave, subscription   ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT?  - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march!    Click below to fill out your application now! KEY HOLDER COACHING APPLICATION   INTERESTED IN 1:1 CONSULTING AND COACHING? If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min  Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com  

Welcome to Part 2 of this special Coffee Fest live on the show floor episode! Interviews from Los Angeles 2024! Los Angeles was so amazing and we got to sit down with 4 amazing coffee professionals who were presenting at this show.  Today we will be focusing on improving your coffee and training skills with two experts! Anna Gutierrez and Sandra Elisa Loofbourow! Anna Gutierrez Beginning her coffee career in 1997 as a barista, Anna currently manages the Barista 22 line of syrups, sauces and powders. Having extensive experience working with distributors and national coffee chains, she's an expert in product selection, marketing and branding, R + D of specialty coffee products, training and has a consistent passion for beverage development. Anna has presented at Coffee Fest shows since 2005, has been a certified United States Barista Championships and former Coffee Fest latte art judge, can be seen emceeing a variety of coffee events nationally and holds several Signature Drink Competition titles. She has also authored multiple coffee publication articles, is a Barista Guild of America member, is an SCA Level 1 Certified barista and was also co-featured on Barista Magazine's April, 2012 cover. Anna and got to talk on the show floor about barista basics. What has changed? What is the same? What is most effective? Anna is incredibly gifted and skilled in teaching so I know this will be a great value.  Link: https://www.barista22.com/ LinkedIn:  https://www.linkedin.com/in/annagutierrez/   Sandra Elisa Loofbourow Sandra Elisa Loofbourow is a certified Q Instructor through CQI, a seasoned green buyer, roaster, barista, and published author. She was a founding Director of The Crown: Royal Coffee Lab & Tasting Room, and am co-host of the bilingual podcast Cafetera Intelectual. Sandra is dedicated to creating a sustainable, ethical, and quality-focused coffee supply chain and offers numerous classes and workshops to help you learn to assess and describe coffee.  At Coffee Fest she taught a class on expanding your coffee vocabulary and we got chat on the show floor all about how you can take steps to do that very thing in your coffee business.  Links: https://www.sandraloofbourow.com/   LinkedIn: https://www.linkedin.com/in/sandra-elisa-loofbourow-b8979333/ Related episodes:  048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas! RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow 339 : What Good Barista Training Produces 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee   Sponsor: www.coffeefest.com  

Each one of our shops tell many stories. The story of our own arrival as owners, the story of the coffee and the efforts it has taken to get to a finished product, the story of our community and customers and the parts they play in shaping their world and shop itself. A coffee shop is at once a reflection of the people and a light that guides us to the future. Today we are going to hear the story of one such shop, whose owners have had quite an adventure as writers of and participants in their coffee shop story. Don Niemyer is the co-owner with his wife, Carissa, of Story Coffee Company in Colorado Springs, Colorado.   Today you'll hear how Don and his wife, along with their two daughters, moved into a 99 square foot Volkswagen Rialta and lived in it for 4 years, traveling the nation visiting coffee shops and getting insights and inspiration for their dream of opening something that would be compelling and elegant, yet simple and with minimal debt. In 2015 they built and opened a Tiny House Coffee shop where customers are served inside as opposed to only at a walk up window and to this day it's the only one in the world that they are aware of.   Working with Robin Pasley of Pasley Commercial Interiors, they created a design that was named “Most Beautiful Coffee Shop in Colorado” by Architectural Digest Magazine and has been featured in books such as “101 Things to Do in Colorado Springs before you Die”.  Story Coffee has been featured in other national magazines such as Fresh Cup and Barista Magazine, and Don has written for Barista Magazine, detailing their adventures around the nation in a series called The Rialta Coffee Tour which is still available at BMAG online.   Don and Carissa are constantly chasing the idea and practice of simplicity, and today we'll talk about how they work that principle into their business, and into their lives. In this conversation we cover: How Don go into coffee and the adventure of started a coffee shop Why hope and belief in a better future are essential  Practical skills and learning from industry mentors  How simplicity and focus can set a coffee shop apart in the market and allow for consistent experiences Values provide a guiding light for decision-making and saying yes or no to opportunities. Opening a second location and how it aligned with their values and the story they wanted to tell  Empowering and resourcing people to fulfill their dreams and responsibilities Being part of a community, like the Key Holders Coaching Group, provides valuable feedback and support. Why cultivating a mindset of curiosity helps in simplifying and aligning with values Enjoy! Links: https://www.storycoffeecompany.com/ https://www.facebook.com/storycoffeecompany/ @storycoffeecompany   Related Episodes:  327: Founder Friday! w/ Phuong Tran of Lava Java 199 : Founder Friday w/ Mario Jimenez of Banana Dang Coffee, Oceanside, CA 070 : Founder Friday w/ Kristian Hedborg, Alkemisten Kaffeebar, Gothenburg, Sweden

The wonder and beauty of coffee is a catalyst for countless career coffee professionals and customers alike. The flavors and creation of special moments that draws us in, satisfy some sense of adventure as well as nurtures a need for belonging. On the business side of coffee it can be very easy for those elements to be lost and replaced with conformity, safety, and a sole focus on numbers that sucks the life out of what was once a joyous thing.  For today's guest, reanimating the industry with creativity, passion, and the joy of telling stories through drinks has been a 7 year long pursuit that has shifted the minds and hearts of thousands. Ryan is the Founder and Creative Director of Discourse Coffee, one of the world's most innovative coffee shops, and Agency Cocktail Lounge, the nation's first fully hybrid cocktail bar, offering each cocktail both alcoholic and non-alcoholic. He is also the best-selling author of “The New Art of Coffee: From Morning Cup to Caffeine Cocktail” (Rizzoli, 2023), resident mixologist at Fox 6 News, and Creator / Co-Host of the podcast “Hot Coffee for the Creative Soul”.    Ryan has served as a brand ambassador for Espro, Barfly, Apothekary, and Free Spirts, and has hosted workshops on drink-making and creative thinking throughout the US, France, and Canada. His drinks have been enjoyed coast to coast, twice featured on the Emmy nominated PBS show “Wisconsin Foodie”, and covered in print in Forbes, Food & Wine, Barista Magazine, Punch Mag, Plate Magazine, Fresh Cup, Daily Coffee News, and many others. In today's episode we are going to talk all about the spark that lit the flame of Ryan's businesses and approach to coffee, the need for baristas to express their craft using coffee, how this sometimes crazy, always fun business works, and what YOU can do to create menu magic for your staff and customers.    Links: www.discourse.coffee @discoursecoffeemke @ryan.castelaz "The New Art of Coffee" book   Related episodes: RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee

What happens when you connect a Hollywood storytelling legend to a world-class "liquid storyteller"... and then sit back and listen? MAGIC. I think a new format for Beyond Curious just emerged... Context: Michael Hauge has been one of Hollywood's top story experts since 1985. He consulted for Will Smith to help create I Am Legend... and has worked on projects starring Julia Roberts, Morgan Freeman, Alec Baldwin, Chris Pine, Reese Witherspoon, Tom Hardy, Tom Cruise, and many others. Ryan Castelaz is a "liquid storyteller" and the founder of Discourse Coffee, which Growler Magazine called “the most gonzo, balls-to-the-wall, experimental coffee house.” Ryan has been featured in Milwaukee Foodie, Food & Wine, Barista Magazine... etc. I was catching up with Michael last week when he asked about someone (Ryan) in a video I showed him from the "Curiosity Quest" retreat I co-hosted with John Davie... Long story short, Ryan, Michael, and I got on a call back in October. The coolest part? When I had Michael tell an AMAZING story... ... and then had Ryan translate that story into a drink that would tell that story in liquid form. It was honestly one of the COOLEST conversations I've ever been a part of. Thinking of calling this "Brilliance Blending™" where I bring two masters of their craft into a conversation... Anyways... this episode is the byproduct of that conversation. It was too good NOT to turn into an episode! Ryan and Michael, thank you for the epic conversation! Want to go deeper with Michael and Ryan? Check out episodes #134 and #135 to listen to my conversations with Ryan. And check out episodes #36 and #37 to hear my conversations with Michael! To learn more, visit https://gobeyondcurious.com/podcast/brilliance-blender-1/

Maggie Lansford is the co-owner of Blackwater Coffee Co. in Clovis, NM. Her coffee story began when she studied abroad in Spain and drank café con leche beside her now husband and co-owner. A part of her vision for the shop is to set an example for their kids about how to run a business and serve their community well. Thank you Monique for recommending Blackwater Coffee Co.! Looking for other shops to visit around New Mexico and Texas? These are the shops recommended by Maggie: J&B Coffee in Lubbock, TX Monomyth Coffee in Lubbock, TX Black Bear Coffee Shop in Cloudcroft, NM Iconik Coffee Roasters in Santa Fe, NM The Haven in Clovis, NM Red Rock Roasters in Albuquerque, NM Also mentioned in this episode is Barista Magazine's article featuring Barista Talk's 50 states series: www.baristamagazine.com/podcast-embarks-on-audio-tour-across-usa. Want more great places to get coffee (or tea) as you're visiting new states across the U.S.? Follow along as we feature one coffee shop a week in all 50 states. Have shops you want to share with friends (and the world)? Send us your suggestions at baristatalkshow@gmail.com. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/baristatalk/message Support this podcast: https://anchor.fm/baristatalk/support

In this episode, we're joined by two of our very own volunteer content writers - Vasileia and Maximillian. If you've been following us for awhile, you must've read one or more of their articles. On the podcast, we talk about coffee culture in both Greece and Singapore.As ex-baristas, they still enjoy brewing coffee daily. Vasileia is currently working as a freelance content writer, her works include articles written for Barista Magazine (@baristamagazine), Perfect Daily Grind (@perfectdailygrind), and Coffee t&i (@coffeeteaimag). Max recently graduated and is working on a coffee project called the Singapore Coffee Collective (@coffeeinsg).If you are travelling to Greece or Singapore in the near future, make sure to drop them a DM @the.wandering.bean or @messymerlion to get insider info on the best coffee spots in town!Support the show

Few things are as essential to the global barista community as Barista Magazine. For 16 years they have been "Serving people Serving Coffee"  and advancing the knowledge, craft, and profession of the barista with every issue. Barista Magazine gives a platform and voice to the vibrant and amazing people who make amazing coffee and today we get to talk with the founders, Sarah Allen and Kenneth Olsen, All about how it started, grew, and their perspectives on the growth of the industry they have been faithfully reflecting all these years.   Sarah Allen, the editor-in-chief and co-founder of Barista Magazine, has been a driving force in the international barista movement from its outset, writing thoughtfully and compellingly about the barista craft, as well as contributing numerous stories on the subculture of baristas to multiple magazines and newspapers. Sarah has worked in a variety of editorial positions in her 20 years of professional publishing experience, as a staff writer for The Oakland Tribune in the San Francisco Bay Area; as a staff writer for The Oregonian newspaper in Portland, Ore.; as a freelance writer for such publications as WebMD, The Los Angeles Times Magazine, and The Hollywood Reporter; and as the Editor of Fresh Cup Magazine. She holds a Master's degree in Journalism from the University of Oregon in Eugene, Ore., and a Bachelor's degree in English from the University of California in Davis, California. Publisher Kenneth R. Olson has more than two decades of experience working as a writer and editor for both mainstream and specialty coffee publications. Kenneth's work has appeared in a number of publications, including academic journals, Oregon Humanities, and The New York Times. Kenneth holds a Master's degree in Communications from the University of Amsterdam in the Netherlands, and a Bachelor's degree in History and Communications from the University of Washington in Seattle, Washington. I am old enough to remember when Barista magazine first came out only 6 years into my own career in coffee and what an impact it made. I have known Sarah and Ken for a good portion of that time and so getting to interview them here on this show feels truly magical.  I hope you enjoy this conversation! We cover: Beginning at the perfect time Creating and curating the first issue Highlighting baristas and connecting the community Listening as essential to serving well Providing tools, education and lifting up the barista Accessibility of information Global spread of barista culture Rise of barista in producing countries Providing clear learning pathways  Why there is no “right” answer How owners can meet barista's needs right now Links: www.baristamagazine.com Instagram @baristamagazine   Related Episodes: 306 : A Conversation w/ 2004 U.S. Barista Champion, Bronwen Serna! 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com    

Ep 56- Spencer Aubrey is one of those genuine souls that you benefit from just by meeting him. He's an incredibly talented writer amidst other things. He shares about his journey to discovering poetry, writing for Barista Magazine and perspective vs truth. Find out more at: www.psatthedesk.com www.baristamagazine.com www.knowncoffee.com

The Quick Rise of Cold Brew from Trend to Category w/ Barista Magazine Founder, Sarah Allen (Part 2) https://youtu.be/rqEDb7fRJJ0 by Brendan Hanson / Brewhouse Brands Publication date 2018-02-16 Language English Part 2 of our interview with Barista Magazine founder, Sarah Allen. We change gears in our discussion with Sarah to discuss and define cold brew. As a magazine owner, Sarah has watched the popularity of cold brew skyrocket over the past decade and we chat about many of the changes she's seen while at the helm of Barista Magazine. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/stringer5/support

Every year, the Specialty Coffee Association (SCA) hosts a conference called Sensory Summit, where coffee folks come together and explore wild ideas about taste. I went one year, back when I was the online editor for Barista Magazine, and tasted some of the most bizarre, unexpected, and wonderful things I’ve ever had. For this year’s conference, the SCA announced that it would give out a certain number of scholarships so a handful of people could attend the virtual event for free. And instead of making folks apply for the program, they were entered into a lottery, and scholarships were doled out randomly. I wanted to learn more—not just about this idea, but about the person behind it. And that’s Mansi Chokshi. She’s the regional community director for the SCA, and has been with the organization since it was known as the Speciality Coffee Association of America, or SCAA—back before the American chapter merged with its European counterpart. In this episode, we talk about building community within what has become coffee’s biggest trade organization. When Mansi started at the SCA, she had no coffee experience, but was determined to learn what exactly coffee people needed. And learn she did. One the very first things she did when she joined was to sit down with members and ask, “What do you need from us? What do you need from a trade organization?” She continues to ask these questions, heralding new scholarship programs and sitting on the board of the International Women’s Coffee Alliance (IWCA). Even this far into her tenure, she’s still always asking questions, and making sure she’s listening to the communities she’s working for. I recorded this episode just a few days before my conversation with Chris McAuley of getchusomegear, and the two discussions address serendipitously similar topics. Both Chris and Mansi hit on themes of reciprocity—that’s one of the reasons Mansi pushed to eliminate the application process for Sensory Summit scholarships—and both are attuned to the needs of those around them. As Mansi points out, community development doesn’t mean much if the change isn’t driven by and for the communities themselves. What makes so many of the initiatives that Mansi has launched so impactful—like the Leadership Equity and Diversity (LEAD) Scholarship, which gives five coffee professionals two years’ worth of mentoring and paid professional development—is that she’s always ready to adapt. Just a quick note: We had a few issues with recording this episode, and did so entirely on our phones, so there are some parts that sound a little shuffly. We cleaned up most of the weird sounds, but just a heads up if you hear some background noises. Here’s Mansi.

This is the second time we've worked with Jen Apodaca. Jen is the featured roaster for the month of December over here at Matchbook, and when we first partnered on a release back in July of 2018, Jen did this ambitious release: not only did she roast three different coffees, she also did the artwork for the bags.  Not much has changed in terms of ambition—Jen is now at the helm of her own coffee company called Mother Tongue, and her goal is to roast excellent coffee while paying coffee farmers well. That sounds simplistic, but Jen breaks down how she's designed her roasting program around excellent coffees that might go unnoticed or unremarked by others. In a sea of experimental processes and high-scoring coffee varieties, Jen is looking for the coffees that are absolutely solid, but sometimes remain overlooked.  At this point, I've interviewed Jen four times: once for Barista Magazine, once for the first Matchbook release we did, and once for my podcast, Boss Barista (which, as Jen mentions, she does change a diaper on air during our recording). When I go into interviews with people I've talked to a lot, I'm sometimes nervous I won't have anything to chat with them about. What else could be said at this point? With Jen, it's clear she's always learning, either something about herself or her philosophy on roasting or even how the first Matchbook release might have inspired the pathway she's on now. This episode is jam-packed with those small nuggets of information, those moments of reflection and transformation.

Special Report Covid Coffee Chronicles Episode 76 Sip and Sonder 108 S Market St, Inglewood, CA 90301 For the Community For the Culture https://www.sipandsonder.com/ Sonder: “the realization that each random passerby is living a life as vivid and complex as your own—populated with their own ambitions, friends, routines, worries and inherited craziness—an epic story that continues invisibly around you like an anthill sprawling deep underground, with elaborate passageways to thousands of other lives that you’ll never know existed, in which you might appear only once, as an extra sipping coffee in the background, as a blur of traffic passing on the highway, as a lighted window at dusk”. Taken from the dictionary of obscure sorrows. This week we continue with our series on minority owned coffee business that may have been marginalized, or overlooked. We delve into some of the history of that marginalization and talk about why there aren’t more Black owned coffee shops. How far should you have to go outside your neighborhood to find them? This months cover models for Barista Magazine can fill you in. From high powered law firms and practicing attorneys, to coffee shop owners, how does that happen? Amanda Jane Thomas and Shanita Nicolas met when they were newbie lawyers just out of law school, working at the same firm. Based on their past experiences with coffee and “coffee shops” they found through “therapy sessions” they shared a common passion. The germination of Sip and Sonder is the story of two very determined Black women, with a vision. They were determined to bring the ‘coffee shop experience” to the neighborhood and communities they loved. We also answer definitively what’s the best part of law school and where you should go to study for the Bar exam. Do you think there are major disparities, and injustices with black businesses , and coffee shop owners in particular? And why aren’t there more great coffee stores in black and brown communities? Money skin color and prejudice, how long did it take these two Ivy League educated black lawyers to obtain a loan for their shop? What kind of effect is BLM having on Sip & Sonder now, and what is the one question from patrons that they welcome. Why is a Third Space so important to them? Eye opening and honest discussion, with Amanda Jane and Shanita. Listen to Coffee Facts this week as we explore the difference between direct trade vs fair trade. Literary Latte . Amanda and Shanita their favorite books, and the significance they hold for each. We have truly had a “sonderiztion” experience this week and we hope you both enjoy and are enlightened. For the community, for the culture all of our lives are unique. Check out this weeks Spotify Playlist for all the songs recommend by our guests. https://bit.ly/SipandSonder Stayed tuned for additional new episodes of Covid Coffee Chronicles later this month! Remember if you have a question,or topic you want us to follow up on from this week, or any other episode of the CCCRS,we are happy to try to get that done in the segment we call Free Refills. Just leave us a message at are web-page https://crosscountrycoffeeroadshow.com/

Barista Magazine Subscriptions are 50% off right now thru August! Go to https://www.baristamagazine.com and up your magazine collection game!! About Sarah Allen (from baristamagazine.com): "Sarah Allen, the editor-in-chief and co-founder of Barista Magazine, has been a driving force in the international barista movement from its outset, writing thoughtfully and compellingly about the barista craft, as well as contributing numerous stories on the subculture of baristas to multiple magazines and newspapers. Sarah has worked in a variety of editorial positions in her 20 years of professional publishing experience, as a staff writer for The Oakland Tribune in the San Francisco Bay Area; as a staff writer for The Oregonian newspaper in Portland, Ore.; as a freelance writer for such publications as WebMD, The Los Angeles Times Magazine, and The Hollywood Reporter; and as the Editor of Fresh Cup Magazine. Sarah holds a Master's degree in Journalism from the University of Oregon in Eugene, Ore., and a Bachelor's degree in English from the University of California in Davis, California." Submissions for BaristaMag go to Sarah at: editor@baristamagazine.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Rebecca Atienza es una jayuyana con orgullo, barista, fundadora y propietaria de Hacienda San Pedro Coffee Shops. La historia del café Hacienda San Pedro se remonta a los finales del siglo XIX, por lo cual Rebecca es actualmente la cuarta generación de la familia en tocar la semilla del café y en este episodio nos cuenta toda la historia desde cómo tomaba café de chiquita junto con su abuela, hasta el día que le pidió trabajo a su papá, el señor Roberto Atienza, en el negocio familiar. Además, nos habla de cómo nació el primer Hacienda San Pedro Coffee Shop en la Ave. de Diego en Santurce, la creación del proyecto Barista & Farmers, su portada para Barista Magazine y mucho más. Tres "takeaways" de este episodio: 1. Hay que detenerse para mirar, disfrutar y valorar lo que tenemos a nuestro alrededor. 2. Existen dos variedades de café, el arábica y el robusta. El arábica se adapta a Puerto Rico y aunque es la variedad más propensa a enfermedades, al momento de la taza tiene mayor calidad y perfil de sabor versus el robusta. 3. Lo más importante es tener una idea definida de qué quieres hacer y una vez lo tengas, te tienes que mantener educándote constantemente. Puedes conseguir tu café artesanal 100% puertorriqueño ahora mismo en https://cafehsp.com/ y en Instagram https://www.instagram.com/haciendasanpedro/. Puedes conseguir a Rebecca en Instagram https://www.instagram.com/rebeccaatienza/ y no olvides darle follow a Mentores en Línea en Instagram https://www.instagram.com/mentoresenlinea/.

En este episodio entrevistamos a las hermanas salvadoreñas, Karla y Daniela Boza. Ambas son caficultoras y dueñas de la finca San Antonio Amatepec en El Salvador. Hablamos sobre su trayectoria en el mundo del café y sobre los problemas que pasan las caficultoras. 

En este episodio entrevisté a Gabe Boscana, dueño de Máquina Coffee Roasters. Gabe es tostador, entrenador de baristas, Q Grader y comprador de café verde. Hablamos de cómo comenzó en la industria de café y sus planes para el futuro. 

En este episodio entrevistamos a Cristina Martinez y a Amilcar Cotto, dueños de Latte Que Latte y Café Lab en Puerto Rico. Hablamos de sus comienzos en la industria de café, lo complicado de poder abrir un negocio y el rol de un coffee shop en la comunidad. 

Olá, querido ouvinte!Essa semana o Marcha e Sai vem com um assunto que é paixão nacional, o café, para isso trouxemos alguém que entende tudo sobre o assunto, Kelly Stein Colunista da Barista Magazine, STIR Tea&Coffee Magazine, Standart Magazine, idealizadora do COFFEA e COFFEA Trips e colega podcaster do Coffea.Especificamente nesse episódio falamos sobre a relação do café com a cozinha profissional, é apaixonante conversar com alguém que entende tanto sobre algo como ela entede sobre café, sinceramente eu e o Rapha fomos meros ouvintes nesse episódio e não podia ser diferente, falando sério, de coração mesmo esse programa está demais, não deixe de seguir e acompanhar o trabalho da Kelly vale muito a pena.Rede Sociais:Coffea https://www.instagram.com/portalcoffea/https://www.instagram.com/coffeatrips/Kellyhttps://www.instagram.com/kellinhas/Marcha e Sai https://www.instagram.com/marchaesaipodcast/?hl=pt-brhttps://twitter.com/MarchaSai

En esta episodio entrevisto a Remy Molina, barista de Costa Rica que ganó el campeonato de Coffee Masters en New York en el 2018. Remy nos habla sobre la representación latina en los campeonatos de baristas y sobre su experiencia en la competencia Coffee Masters. 

En este episodio entrevisto a Carlos de la Torre, campeón mexicano que llegó octavo en el World Barista Championship 2019 en Boston, Massachussets. La entrevista fue grabada en el Coffee Expo en Boston. 

En este episodio entrevisto a Ximena Rubio, barista mexicana de Quentin Café en Ciudad de México. Ximena fue supervisora de los voluntarios en el SCA. Hablamos de la representación de los latinxs en los campeonatos mundiales y de la nueva plataforma de Barista Hustle en Español. 

En este episodio entrevistamos a Caleb Navarro y a Iche Gonzalez, dueños de coffee shops y baristas de Puerto Rico. Hablaremos de nuestra experiencia de ser jueces de los campeonatos nacionales de Puerto Rico de Latte Art y de Coffee in Good Spirits. 

En este episodio entrevistaremos a Carlos Lamboy, barista profesional desde hace dos años, que también es profesor de música, compositor, músico y cocinero. Carlos es el actual campeón de Puerto Rico de Coffee In Good Spirits y nos representará en el World Coffee in Good Spirits Championship en Berlín, Alemania en junio de 2019. 

"Seasonal Flavors" From Barista Magazine Oct/Nov 2018 Issue 1: Barista Magazine October/November 2018 article, some additional fun flavor combinations that go with coffee specifically 2: Way easier (fast, cheap) to experiment with beverage, than to bake/create a new food item 3: Use the Flavor Bible if you want to combine ingredients 4: If you do work with a bakery, ask them what seasonal items will be coming out, or how to pair with their offerings. Maybe you can cross train people at the bakery? Maybe the chef will let you come work with them and develop new ideas? Or maybe they want to be inspired by what you are doing as well   Instagram handles: @BaristaMagazine & @Audio_Cafe

"They always leave when it gets hot in the cafe." —Man counter-protesting protestors   About: Since the turn of the millennium, the percentage of U.S.-based specialty coffee drinking folk, like those who have a cup everyday, has quadrupled. Travel to any major or minor city in the country, and you’ll see an offering of coffees that transcends the uniform Starbucks experience that’s on every block. But the image that reflects after you place a mirror in front of any craft coffee company or cafe is a bit more clear, albeit unsettling. Stare at it long enough and you’ll come across matters like gentrification, the rise of the millennial-inspired yuppie wave and the old act of global economics, power dynamics and capitalism all at play. This podcast episode explores the intricacies of coffee and attempts to answer two simple questions about one very complex drink. What makes specialty coffee special and who is it really for? Show Notes: [00:35] More on Tonya Kuhl [00:45] “Castor Wheel Pivot” by Blue Dot Sessions [01:35] “One Little Triumph” by Blue Dot Sessions [02:15] Light reading on other unconventional courses: The Politics of Beyonce The Physics of Star Trek The Art of Walking [02:45] ECM 01 Syllabus Additional reading here (San Francisco Chronicle) [03:20] “Pain” by HileMele [04:00] Light reading on percentage of global coffee that is considered specialty (The Coffee Guide) [04:10] Light reading on the growth of specialty coffee over the past several years (SCA) [05:15] Shout out to the original Cosmic Calendar [05:25] “Drum Solo” by Turku Nomads of the Silk Road [05:30] The first reference of the term coffee can be found here in the Canon of Medicine (The World of Caffeine) [05:40] More on the tale of coffee being passed down to the Prophet Muhammad (The Literary Digest) [05:45] More on Kaldi and his dancing goats [06:00] On the history of coffee: Light reading on coffee and Islam Light reading on coffee and trade On the mixing of cultures and coffee after the Crusades On coffee and the Enlightenment era On coffee and the American Revolution On coffee and the Great War [06:25] Recommended reading on coffee history: Uncommon Grounds by Mark Pendergrast [06:30] Light reading on coffee’s etymology [06:45] “Perky” by Al Hirt That tune was used in Maxwell’s advertising campaign back in the day [07:00] Light reading on the concept of coffee waves Listen to a lecture that breaks down each wave More light reading on the concept of coffee waves [07:30] A short snippet from Mississippi John Hurt’s “Coffee Blues” [07:45] A montage of sexist coffee commercials from the ‘60s [07:55] “Pxl Eventaut” by Blue Dot Sessions [09:50] More on William Ristenpart [11:20] “Pxl Cray” by Blue Dot Sessions [11:25] The new coffee flavor wheel (SCA) [12:00] More on Molly Spencer [13:40] More on Hanna Neuschwander (@hneuschwander) Her book, Left Coast Roast [14:30] An overview of coffee prices over the last 45 years Related reading on coffee’s volatility (Daily Coffee News) Related reading on the markets around coffee (Perfect Daily Grind) [15:40] More on the differences between Arabica and Robusta beans (Coffee Chemistry) Related reading on specialty robusta beans (Barista Magazine) [16:10] More on the different coffee processing methods (Sweet Maria’s) [16:25] “Pxl Htra” by Blue Dot Sessions [16:30] More on the coffee grading rubric (SCAA) [17:00] More on Alejandro Martinez and his farm Finca Argentina A deeper dive on Martinez’s workflow and operational costs [19:10] More on Brett Smith And on Counter Culture And its 2017 transparency report [21:30] “Platax” by Blue Dot Sessions [21:40] A graphic overview of the coffee supply chain [21:55] Related: Light reading on how to purchase coffee (Sweet Maria’s) [22:45] Related: Light reading on starting a roastery (Daily Coffee News) [23:00] Related: Light reading on what goes into roasting (Cafe Culture) [23:25] Related: Light reading on roast profiles [23:50] More on Kyle Glanville (@glanvillain) [24:20] Light reading on Espresso Vivace (Sprudge) [24:45] “Clay Pawn Shop” by Blue Dot Sessions [25:00] Light reading on the economics of running a coffee shop (Investopedia) Related: Deeper dive on coffee shop economics [25:40] SNL’s Michael Che on $18 coffee (NY Post) [25:50] Light reading on Gesha coffees (Daily Coffee News) [26:15] Related reading on the rise of the minimum wage (NPR) [26:20] More on Ritual’s $12 cup of coffee (Barista Magazine) [27:30] “Time Up” by Blue Dot Sessions [27:45] The story behind those blue and white greek coffee cups (Narratively) [28:20] More on Anand Sheth [28:50] “Vulcan Street” by Blue Dot Sessions [29:00] Detailed photos of the Sightglass on 20th Street (Knstrct) [30:00] “Vulcan Street-Dew Morning” by Blue Dot Sessions [32:00] More on Brian Jones (@brianwjones) of DCILY [34:40] “Pushback” by Reverend Billy and the Church of Stop Shopping [35:15] Light reading on Frank Braconi   [36:30] “Warm Fingers” by Blue Dot Sessions [36:35] Light reading on what is the middle class (CNN) [36:50] More on Braconi’s 2004 study A deeper read on the study (The New Yorker) [37:20] "Burrow Burrow" by Blue Dot Sessions [37:50] Light reading on a follow-up study by both Braconi and Columbia University Prof. Lance Freeman (City Lab) [39:30] Bay Area salaries for computer engineers [40:20] Light reading on economic state of New York City in the 70s [41:30] Related: Light reading on Rev. Billy and his protest against Starbucks [41:50] More on the rate of gentrification (Governing Magazine) [43:20] Related: A Film About Coffee [45:00] More on Charles Babinski Related: He was also in the documentary Barista [47:30] Light reading on the Hasta Muerte Coffee (East Bay Express) Related: Protest at the coffee shop (KTVU) [48:05] “Noe Noe” by Blue Dot Sessions [48:30] Light reading on the coffee industry’s #MeToo movement (San Francisco Chronicle) [48:50] Light reading on SCA’s decision to host its World Coffee Championships in Dubai (Sprudge) [49:30] More on the impact of climate change and coffee (Barista Magazine) Related: Science with a solution to coffee’s climate change problem (The Chicago Tribune) [49:35] More on the percentage of coffee lands that will become unusable (NPR) A specific case study on Ethiopia’s coffee (Science Friday) Related: the increased spread of rust on coffee plants (The Guardian) Related: A visual overview of coffee’s environmental dilemma (BBC) [49:40] More on deforestation, climate change and coffee (Conservation International) [50:00] More on the sale of Stumptown (The New York Times) The sale of Peets (Los Angeles Times) The sale of Intelligentsia (Eater) The sale of Blue Bottle (San Francisco Chronicle) And the portfolio of the JAB Holding Company [50:50] More on Nick Cho (@nickcho) (San Francisco Magazine) [57:20] “Fake Empire” cover by Lotte Kestner [59:30] @thisissomenoise | @thisissomenoise [59:40] Recommended Podcasts To Listen to: Scene on Radio’s Seeing White Series KPCC’S Repeat Podcast Alexis Madrigal’s Container Series 79. More at thisissomenoise.com

Part 2 of our interview with Barista Magazine founder, Sarah Allen. We change gears in our discussion with Sarah to discuss and define cold brew. As a magazine owner, Sarah has watched the popularity of cold brew skyrocket over the past decade and we chat about many of the changes she’s seen while at the […] The post The Quick Rise of Cold Brew from Trend to Category w/ Barista Magazine Founder, Sarah Allen (Part 2) appeared first on Drips & Draughts.

Today we’re excited to be joined by Barista Magazine editor and co-founder, Sarah Allen. We discuss with Sarah industry changes, startup challenges and growth through the nearly decade and a half history of Barista Magazine. Subscribe: iTunes | Google Play Music | Stitcher | Spotify Highlights & Takeaways   What we mentioned on during this show […] The post Talking Growth, Industry Changes, Startup Challenges with Barista Magazine Founder, Sarah Allen (Part 1) appeared first on Drips & Draughts.

RJ Joseph is a roaster at Counter Culture Coffee and a writer who contributes to Barista Magazine and manages a blog called Queer Cup. In this episode, we discuss roasting, the fire that call-out culture has come under on #coffeetwitter, and how to make awesome memes.

Going from barista work to take on a management role can be a tough transition. It can also be a very rewarding one both personally and professionally. On this episode we talk with Lauren Airola about her experiences as a barista and a manager at Onyx Coffee Lab in NW Arkansas. We discuss her "Employee Focused" management style, how she discovered more about her strengths and weaknesses, her advice on how we improve as managers and baristas, and her decision to step away from management back into barista work.  There's just a lot here. I think you are going to find this just as fascinating and helpful as I did! Enjoy! Show notes: www.keystotheshop.com/resources Onyx Coffee Lab   Other resources mentioned: Bethany Hargrove's Article in Barista Magazine on transitioning from barista work to roasting        

Barista Magazine Owners & Founders have been an intricate part of the specialty coffee industry. Their publication is known internationally as one of the leading sources of information for coffee professionals & aspiring coffee lovers. These guys are special.

Founding partners of Barista Magazine speak about the progression of coffee, compare international philosophy, and tell the story of how Barista Magazine came to be.