Podcasts about chemex

It's time again for another rousing episode of the Jordan Michelman and Zachary Carlsen on the Sprudge coffee podcast The Coffee Sprudgecast! Learn about how we curate our popular city guides, find out about the 16th Annual Sprudgie Award Finalists (voting open now!) On this episode of The Coffee Sprudgecast Michelman and Carlsen wet their whistles with a Chemex brew of Bekele Kachara Natural out of Muraga, Ethiopia roasted by our friends and partners Heartwood Coffee Roasters. "Bekele employs a meticulous approach to coffee farming," Heartwood writes on its website, "using shaded pre-drying beds on-site and nurturing specific coffee varieties. he uses organic methods, fertilizing his farm with compost or agricultural residues. His expertise in coffee processing comes from years of experience, including work at stations in the Bensa and Bona districts of the Sidama region." Delicious! As things started to heat up, the hosts alleyooped a Ceado Hoop Brew of Partners Coffee's *secret process* Ethiopia Suke Quto. What's the big secret? We have a few guesses after tasting flavor notes of wild cherry, pineapple candy, and concord grape. So too does Partners Coffee green buyer Sam Klein, who writes,  "we mean it when we say 'secret' process—the few things we do know only add to the mystery. (We think there was inspiration drawn from a globally beloved soft drink.) What's left, then, is sensory clues. It appears to have been dried as a natural (with the fruit still intact), judging from the intensity of fruit flavor, syrupy body, and the reddish appearance of the unroasted coffee. The flavors are articulate and complex, and we're consistently reminded of grape and cherry soda, lambrusco, and root beer, which gradually mellow to white peach, pineapple candy, and passionfruit. Signs point to some kind of intervention in the fermentation process that would aid in the coffee's complexity—perhaps an additional fermentation stage, possibly in an environment where ambient oxygen has been displaced or removed." We love a little mystery in our cup. Who doesn't? This episode of the Coffee Sprudgecast is sponsored by Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.

Jordan Michelman and Zachary Carlsen return for another rousing episode of the Coffee Sprudgecast. Myths are busted, minds are opened, and we have thoughts on special gifts for special friends. Michelman and Carlsen drink a Chemex of Klatch Coffee's Empire Blend and brew a couple of Ceado Hoop Coffee Brewers of PERC Coffee's box set of Cinnamon and Lychee co-ferments from Colombia. Michelman and Carlsen discuss their holiday wish list. Vintage mugs, hand grinders, pod machines (and the Nod Pod) all make the cut! Listen in to find out who wants what and who prefers Lychee to Cinnamon. This episode of the Coffee Sprudgecast is sponsored by Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.

Zapraszam do mojego subiektywnego podsumowania 2024 roku w świecie kawy. Bo czemu nie?Linki:- Strona domowa- Instagram | X/Twitter- Kalendarz adwentowy HAYB- Podcast technologiczny „Bo czemu nie?"- Chcesz pogadać o kawie lub zostawić feedback? Pisz!Partnerzy: - Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!)Prowadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:00:00:00: INTRO00:00:32: Wstępniak00:01:28: Relacje00:03:26: Eksperymenty z fermentacją00:05:49: Klasyka w nowoczesnym wydaniu00:07:37: Zimne przez cały rok!00:08:16: Mleczne alternatywy00:09:17: Ekologia i transparentność00:10:28: Gościnność00:11:53: Technologia w kawie00:15:00: Degustacje i edukacja00:16:10: Polska00:16:50: Podsumowując

Welcome back to a very, very special new episode of the Coffee Sprudgecast, in which hosts Jordan Michelman and Zachary Carlsen make a Chemex of Touchy Coffee while talking about the fifteenth anniversary of Sprudge! The Touchy Coffee comes courtesy of the Welcome Conference, the annual New York City hospitality symposium, where six roasters served 1,800 guests on eighteen La Marzocco Linea Mini espresso machines. Touchy Coffee joined forces with roasters Onyx Coffee Lab, Counter Culture Coffee, Parlor Coffee, Black Crown Collective, and Driftaway Coffee. Special thanks to Felicity Jones and Mike Romig for the Touchy Coffee and an extra special thanks to World Brewers Champion James McCarthy of Driftaway Coffee for the espresso! Celebrating the fifteenth anniversary of Sprudge, Michelman and Carlsen go back to some of their favorite pieces. Look forward to 15 Memorable Features From Fifteen Years of Sprudge also published today right here on the site!  And thank you so much to all of you out there in Sprudge land for reading us over the last decade and a half. It means the world. This episode of the Coffee Sprudgecast is sponsored by Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.

Da Urban Caffè l'oro nero è proposto in tutte le salse (dai dolci ai drink) e con i più disparati metodi di estrazione, dal Chemex all'Aeropress, dal V60 fino al cold brew.  Non c'è nessun altro locale a Trieste come Urban Caffè e forse nemmeno nel resto del Paese.Inaugurato lo scorso maggio, è un format innovativo e originale che ruota tutto attorno al caffè, nato dalla collaborazione con la micro-torrefazione artigianale RoaTS, specializzata in caffè monorigine e blend 100% arabica e l'imprenditore Water Gustin fondatore del gruppo 040 Social Food, che conta ben sette locali in città.

This week on Dopey! We had the absolutely sweetest guest ever - filmmaker and Breathe Life Healing Center Regional LGBTQIA+ Outreach Representative - Brian Whisenant! Straight out of Mississippi and the Dopey Nation, Brian came to my dad's house to tell his insane tell of Meth Addiction, crazy chem sex, and heart breaking trauma! Brian's journey is one of the dopiest ever told! PLUS lots of nitrous, recovery and dumb shit! Plus loads of dumb shit including a 'sex sling! Loads of debauchery, heart break and recovery in the latesrt new episode of the good old Dopey show!     Summary: Brian Wisnand shares his personal story of growing up gay in Mississippi, experiencing molestation and rape, and the impact it had on his sexuality and addiction. He discusses the importance of addressing trauma and the stigma surrounding it. Brian also talks about his movie, which explores his experiences and the journey of healing and recovery. David Manheim shares his experience with meth addiction and the connection between meth use and sex parties in the gay community. In this final part of the conversation, Brian discusses his experience with sex parties and the fusion of drugs and sex. He talks about his struggles with meth addiction and his transition to using Adderall. Brian also reflects on his relationship with his mother and the challenges of coming out as gay. He shares his thoughts on Narcotics Anonymous (NA) and the importance of honesty in recovery. The conversation concludes with Brian discussing his short film, Wrath Mercy, and his hopes for its release. KeywordsBrian Wisnand, Mississippi, gay, molestation, rape, trauma, addiction, healing, recovery, movie, meth addiction, sex parties, gay community, recovery, psychosis, sex parties, meth addiction, Adderall, coming out, Narcotics Anonymous, honesty in recovery, short film Takeaways Growing up gay in Mississippi in the 90s was challenging due to the lack of understanding and acceptance. Brian experienced molestation and rape by an older man, which had a profound impact on his understanding of his own sexuality. The trauma and confusion surrounding the abuse contributed to Brian's addiction and disassociation. Addressing and sharing his story has been a crucial part of Brian's healing and recovery journey. The stigma surrounding trauma and the need for open conversations and support are highlighted in Brian's experiences. Meth addiction can lead to engaging in risky sexual behavior, such as participating in sex parties. The use of meth in the gay community is more common compared to other communities. Meth use can lead to psychosis and paranoia, causing individuals to have distorted perceptions and beliefs. Recovery from meth addiction often involves addressing underlying trauma and patterns of behavior. The intertwined nature of meth use and sex parties can create a cycle of seeking pleasure and escape. Brian shares his experiences with sex parties and the fusion of drugs and sex He discusses his struggles with meth addiction and his transition to using Adderall Brian reflects on his relationship with his mother and the challenges of coming out as gay He emphasizes the importance of honesty in recovery and shares his thoughts on Narcotics Anonymous (NA) The conversation concludes with Brian discussing his short film, Wrath Mercy, and his hopes for its release Titles The Impact of Trauma on Sexuality and Addiction Navigating the Challenges of Growing Up Gay in Mississippi The Impact of Meth Use on Mental Health and Perception The Cycle of Seeking Pleasure and Escape in Meth Addiction The Power of Honesty in Recovery Coming Out and Navigating Relationships Sound Bites "I was molested like a lot of people like when I was 15 years old" "I didn't even know what rape was. I didn't know what any of these things were." "I got triggered. Not triggered to use, but triggered to be traumatized." "Why do some drug addicts live and some don't?" "There may be a video of me out there wearing a wrestling outfit" "I remember saying, 'Are you a homosexual?'" "Sniffy's like, why did I even bring that up?" "Sniffy's has sex parties" "You unfuse meth, sex, and technology" Chapters 00:00Introduction: Brian Wisnand's Story 30:17Growing Up Gay in Mississippi 38:09Trauma and its Impact 43:38Addressing Trauma and Healing 46:00The Connection Between Meth Addiction and Sex Parties 54:25Addressing Sexual Identity and Coming Out 01:05:34The Gay Pillowcase Story 01:19:16The Impact of Meth Use on Behavior 01:22:39The Role of Technology in Meth Use and Sex Parties 01:27:27The Intertwined Nature of Meth Use and Sexual Behavior 01:28:54Exploring the World of Sex Parties and Drug Use 01:33:13From Meth Addiction to Adderall: Brian's Journey 01:38:27Coming Out and Navigating Relationships 01:45:13The Power of Honesty in Recovery 01:49:59Wrath Mercy: Brian's Short Film and Future Plans AI show notes are experimental. Did you find them useful?

In this episode of the Coffee is Me podcast, Valerian interviews Mabel and Ming from Moonwake Coffee. They discuss their first sip of coffee, their professions, and why they decided to start a coffee company.    They also talk about the meaning behind the name Moonwake and their sales channels, including direct-to-consumer, farmers markets, and wholesale. They highlight the importance of building relationships with customers and the benefits of being part of the coffee enthusiast community.    They also touch on the challenges and rewards of starting a business and the importance of finding meaning in their work. MoonWake Coffee Roasters focuses on delivering excellent coffee experiences to customers through their micro-lot offerings and commitment to quality. They have a unique approach to roasting, offering a range of roast levels and highlighting the farm name in their coffee lineup.    The founders are passionate about the customer experience and wanted to create a positive and transparent environment. They made the decision to invest in a Cybertruck as a mobile coffee truck to solve problems, attract customers, and provide a unique experience. The biggest challenges for entrepreneurs are starting and dealing with uncertainty. It's important to take action and have a problem-solving mindset.    MoonWake Coffee Roasters can be found online and at the Cupertino Danza College Farmers Market, with plans to open a cafe and roastery in West San Jose.   Chapters 00:00 Introduction and First Sip of Coffee 02:41 Professions and Decision to Start a Coffee Company 08:18 Should You Leave Your Job to Start a Coffee Business? 16:20 The Meaning Behind the Name Moonwake Coffee 25:25 How to Find your First Customers 58:09 Thoughts on Sourcing and Creating a Coffee Portfolio 01:01:58 One vs Wide Range of Roast Degrees 01:04:42 About Quality and the Customer Experience 01:09:22 What Makes or Breaks a Coffee Business? Embrace Uncertainty

In Part 2 of the Slow Kitchen Bonus, Mary and Emma discuss ideas for simple, real food prep and their favorite kitchen equipment. They cover the process of making one whole chicken into several nutritious meals, using dried garbanzo beans for a variety of different dishes, and simple but delicious salad ideas. You'll also hear about the use of fermenting for kefir, sourdough and a variety of vegetables. Their go-to kitchen tools include the immersion blender, the Chemex drip coffee maker, a bamboo bread slicer and slow cookers. The goal is to demystify the slow food practices and gradually implement them into your daily life until those techniques are what you'll choose-- because they become the "convenience" foods. Bread Slicers: Emma's bread slicer Mary's bread slicer Vitaclay Cookers

In Part 2 of the Slow Kitchen Bonus, Mary and Emma discuss ideas for simple, real food prep and their favorite kitchen equipment. They cover the process of making one whole chicken into several nutritious meals, using dried garbanzo beans for a variety of different dishes, and simple but delicious salad ideas. You'll also hear about the use of fermenting for kefir, sourdough and a variety of vegetables. Their go-to kitchen tools include the immersion blender, the Chemex drip coffee maker, a bamboo bread slicer and slow cookers. The goal is to demystify the slow food practices and gradually implement them into your daily life until those techniques are what you'll choose-- because they become the "convenience" foods. Bread Slicers: Emma's bread slicer Mary's bread slicer Vitaclay Cookers

In the last episode, I discovered that rinsing my Chemex filter papers was a waste of time! As a result I've managed to claw back over seven days of my life left on earth. But why stop there? The coffee industry is full of elaborate ways of brewing and savouring coffee: fancy drippers, cold metal balls, “slurp-able” cupping spoons.These are very fun, but how many of them actually affect the flavour of our coffee?I fear elaborate coffee gear is wasting our time and money. They're distracting us from the existential crises in coffee that actually require all our attention now. For example, the issue of farmers who grow delicious coffees quitting the business because it's just getting too hard. But to figure out whether a popular new coffee tool was actually waste of time or not, I needed to think like a scientist. This episode is the journey I went on to rewire my brain: I had to learn what good evidence looks like, what to do if I can't find good evidence, and why it's important to focus mostly on experimental results while resisting the allure of a compelling theory. Please spread the word about The Science of Coffee!Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter. Leave a 5 star rating on SpotifyFollow me on Instagram and tag me in an Instagram storyWrite a review on Apple PodcastsDiscover this episode's sponsor BWT's water filtration products. I use their Penguin magnesium filter cartridges and cafes can use their BestAqua ROCDive deeper into the science of slurping, water and Signal Detection TheoryDo a Certificate of Advanced Studies with the Coffee Excellence CentreRead Georgiana's paper on soup slurpingLearn more about Signal Detection TheoryExplore BWT White Paper on the effects of magnesium (German)Browse Christopher Hendon's book Water for Coffee Take Barista Hustle's Water course Watch James Hoffman's water videoConnect with my very knowledgeable guestsMorten Munchow - Coffee Mind websiteJeremy Nelson - LinkedInSamo Smrke - InstagramGeorgiana Juravle - Google ScholarYoung Baek - InstagramFrank Neuhausen - LinkedInSergio Barbarisi - LinkedInAlessandro Genovese - LinkedInThe Science of Coffee is made possible by these leading coffee organisations:BWT Water and MoreMarco Beverage Systems ROEST Sustainable Harvest MahlkönigThe Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories

In this conversation, Mariana Moreno from Tueste Café in Mexico shares insights into the Mexican specialty coffee scene and the growth of specialty coffee in the country. Mariana discusses the challenges and opportunities of being a woman in the coffee industry and the unique aspects of their coffee company, which includes a coffee school and a coffee shop. She also talks about their approach to sourcing coffee cherries then processing them themselves using their own processing style. Mariana shares their sales strategies and target audience, as well as the challenges of selling coffee to restaurants and hotels. In this conversation, Valerian and Mariana Moreno discuss the challenges of making coffee in restaurants and introduce a potential solution called the XBloom machine. They also explore the importance of roasting coffee to customer preferences and the influence of Mexican culture on coffee profiles. Mariana shares her vision for the future of Tueste Café and her personal growth as a coffee trainer.   Takeaways The Mexican specialty coffee scene has been growing in the past decade, with a focus on quality and innovation in processing methods. Being a woman in the coffee industry can present challenges, but there is a growing community of women supporting and empowering each other. Selling coffee to restaurants and hotels can be a challenge, but there is an opportunity to educate and provide better quality coffee to these establishments. Social media, particularly Instagram, has been an effective sales tool for Tueste Café, along with word-of-mouth recommendations.  For Tueste Café, roasting coffee to customer preferences is important for providing a personalized coffee experience. Mariana aims to make Tueste Café a reference in Mexico for coffee and coffee machines, while also becoming an SCA trainer.

In this episode, Austin and Colin from Mom and M Coffee share their journey from San Francisco to Cincinnati and the challenges they faced in opening their coffee shop. They discuss their decision to start roasting their own coffee and the process of choosing a roaster. They also talk about the benefits of owning their real estate and the foreign concepts they introduced in Cincinnati. Finally, they explain their coffee offerings and how they make decisions for their portfolio. In this conversation, Valerian and Colleen discuss various aspects of the coffee business, including coffee blends and single origins, the cost and quality of espresso, tips for starting a food business, the importance of passion and entrepreneurship, and future plans for both the business and the host.   Takeaways Coffee blends and single origins offer different flavor profiles and can be used in various brewing methods. The cost of espresso can be higher due to the quality of the beans and the complexity of the blend. Passion and entrepreneurship are essential for success in the food industry. Starting a food business requires hard work, dedication, and a focus on financial management. Future plans for the business include consistent quality, growth, and bridging the gap between farmers and consumers. Consider to own your real estate when launching a business Chapters 00:00 Introduction and First Coffee Memories 03:14 From San Francisco to Cincinnati 06:34 Starting Mom and M Coffee 09:30 Challenges of Opening Mom and M Coffee 13:42 Joining the Mom and M Coffee Team 16:05 Starting with an Airstream Trailer 19:32 Introducing Foreign Concepts in Cincinnati 21:55 The Offerings at Mom and M Coffee 25:12 The Decision to Start Roasting 29:15 Learning to Roast and Choosing a Roaster 36:19 The Benefits of Owning Real Estate 45:01 Roasting Portfolio and Decision-Making 45:30 Introduction to Coffee Blends and Single Origins 50:00 The Cost and Quality of Espresso 52:06 Tips for Starting a Food Business 56:23 The Importance of Passion and Entrepreneurship 01:01:07 Future Plans for the Business 01:04:01 Future Plans for the Host 01:07:21 Where to Find Coffees.me

Want to have perfect coffee all day long? Bloomerang Vice President of Engineering, Matt Brown, recommends an insulated thermos and drinking from small cups. And that's just one of the coffee connoisseur tips Matt's got brewing. In this episode, Host Andrew Lau gets the unfiltered truth on what goes into roasting your own beans, launching your own small-batch brand, and keeping that buzz going during your nine-to-five and (more importantly) your 5 to 9.Five Highlights:One: The Perfect Cup: Matt Brown meticulously brews coffee using 1000 grams of water at 205 degrees Fahrenheit poured over 60 grams of coarsely ground coffee.Two: Gearing Up: Whether you're using a standard drip coffee maker or a fancy Chemex, the joy of a great cup of coffee is within reach if you take time to source quality beans and grind them yourself.Three: Catch the Third Wave: Coffee culture in America has evolved from a big, metal can of pre-ground beans to “Third Wave Coffee” with its carefully curated single-origin cups.Four: The Coffee Ritual: Brewing coffee is about caffeine intake, sure, but it's also about adding a ritualistic task to your daily routine to give you that moment of zen and a tasty beverage.Five: Maintain the Buzz: While getting started with a proper brew is simple, you may need to upgrade as you continue your coffee journey. Additional gear comes in the form of advanced brewing devices, scales, cleaning brushes, and grinders. Jump Into the Conversation:[08:40] Coffee roasting process explained in simple terms. [11:57] Tasting coffee for different flavors and processes. [19:57] The ritual of prepping coffee nightly for that morning cup. [29:54] How to buy beans in bulk and roast coffee for friends.

Noa Berger, PhD student in sociology of coffee, stops by to discuss the background of two of the most universal brewers on the planet. Lots to learn here!

咖啡人和陶瓷作者齐聚景德镇，同时也作为器物的使用者和创作者，大家围绕咖啡滤杯的过去、现在和未来展开了一场精彩绝伦的多元视角对话！借由2023年CTI趣味冲煮总决赛在景德镇落地，德林造味同期举办了一场名为「物优无虑」的陶瓷滤杯主题聚会，嘉宾皆为资深咖啡从业者和独立陶艺创作者。分享嘉宾树是一名咖啡馆主，爱好收藏中古滤杯，这次更是带着50余件有重要历史意义或设计优良的咖啡滤杯来到活动现场，从Melitta夫人发明第一只滤杯的故事说起，和有着二十六年咖啡从业经验的东源老师一起，为我们讲述了一段鲜为人知、又生动有趣的关于滤杯起源和流变的历史。作为一种生活方式的新趋势，景德镇的陶瓷从业者们也将目光投入至咖啡器具的领域中，斯摩格和落米fong豆都做过咖啡滤杯，这次也带着作品加入了讨论。当陶艺作者对器物的表达，和滤杯使用者的诉求存有激烈的矛盾时候该如何取舍？好用的器物是否真就一定不好看呢？『本期嘉宾』林东源 GABEE.创始人树「咖啡足矣」创始人斯摩格景德镇陶艺作者胡春宇景德镇陶艺作者「落米fong豆」工作室『本期影子嘉宾』柴老师/老柴/柴煜恒德林造味 创始人2016年世界咖啡烘焙大赛中国区亚军2017年世界咖啡烘焙大赛中国区亚军2018年世界咖啡杯测大赛中国区冠军『本期内容』Table of Contents 开场与嘉宾00:00:39 本期飞行主播：亭亭00:01:31 从业26年的老咖啡人：东源老师00:02:46 收集了很多中古滤杯的咖啡人：树00:04:39 陶艺作者：斯摩格的斯摩格00:06:02 陶艺作者：落米fong豆的胡春宇00:06:58 咖啡师抱怨在景德镇买不到趁手的咖啡器具滤杯的起源和流变00:16:57 用滤杯冲咖啡的历史很短00:22:31 Chemex滤杯—锥形滤杯的灵感之源00:32:10 陶瓷材质与滤杯陶艺人和咖啡师的碰撞00:42:43 陶艺作者斯摩格决定做咖啡滤杯00:46:44 乐天陶社咖啡滤杯比赛冠军-落米fong豆00:55:58 实用性vs艺术性，好用的滤杯就不好看吗？01:02:33 陶艺家和咖啡师合作做出经典滤杯01:13:01 器型的流变：直身、扇形、锥形、蛋糕..在景德镇，畅想咖啡滤杯的未来01:23:44 做茶具和咖啡器具哪个更容易？01:30:23 陶艺人的滤杯作品，定价多少你愿意买？01:37:02 Hario兼顾美学实用还能量产，景德镇不行？01:48:35 精品咖啡的未来是... 『延伸资料』树的中古滤杯展览，德林造味活动现场1910s，Melitta初代滤杯Melitta，滤纸压纸器50年代Melitta三孔滤杯田口护帮助三洋改进的滤杯姚继亮和树合作款滤杯斯摩格 作品落米fong豆 作品90年前的Melitta“聪明杯”录音当天『本期主播』俣佳 YUJIA亭亭策划：亭亭、Yujia、Yike剪辑：甜食监制：Yujia如果你喜欢我们的节目内容,请记得「订阅频道」。如果你对本期节目感兴趣,可以在微信公众号 - Coffeeplus播客,豆瓣小组Coffeeplus播客,以及新浪微博@Coffeeplus播客与我们互动交流。推荐您在小宇宙App,苹果Podcast, Spotify等泛用性客户端收听我们的节目,你还可以通过喜马拉雅,网易云音乐,QQ音乐,Google podcast, 平台收听我们的节目。如果喜欢我们的节目,请别忘了在小宇宙App上给我们留言互动,在苹果Podcast给我们五星好评。如针对本期节目有任何疑问,欢迎私信留言给我们,做进一步交流。片头音乐: Modern Attempt片尾音乐: O Come All Ye Faithful-DJ Williams『留言互动』 小红书:@Coffeeplus播客 @Yujia_66微信公众号:Coffeeplus播客也可以搜索添加微信Fishplus_wx, 备注“播客”,我们添加您进微信交流。

Americans love coffee, but the coffee in American cups has changed a lot over the years. Three waves of coffee consumer culture washed over the twentieth-century United States: the mass commodity wave, the differentiation wave, and the aficionado's wave. With each wave came changes to the way Americas bought, prepared, and consumed coffee. Present throughout the decades, however, has been the Chemex coffeemaker designed in the 1930s by chemist and industrial designer Peter Schlumbohm. Uncovering the story of the Chemex coffeemaker is Clark Barwick, cultural historian and teaching professor of business communication at Indiana University. Using the Schlumbohm collection of scrapbooks and papers held in the Hagley Library, Barwick discovered how a desire for a cleaner cup of coffee, and a knack for marketing and promotion, led Schlumbohm to create and share the Chemex with the world. More than eighty years later, the device is still a beloved standard piece of equipment among coffee lovers everywhere. In support of his work, Barwick received funding from the Center for the History of Business, Technology, & Society at the Hagley Museum & Library. For more information on funding opportunities, and more Hagley History Hangouts, visit us online at hagley.org.

Mike checks in from the grind and shares some challenges in recent cross-platform testing; then, we get into the avalanche of negative AI press coverage this week and the one massive story they're not touching.

In the bustling world of specialty coffee, where the beans tell stories and the aromas transport you to distant lands, one brand has been quietly brewing a storm, not just in a cup, but in the entrepreneurial world as well. Welcome to the universe of Hydrangea Coffee, a small specialty coffee brand that has managed to blend the rich notes of passion, quality, and smart business into a delectable brew of success. A Sip into Billy's Journey Billy, the brain behind Hydrangea Coffee, didn't always tread the coffee beans' path. His journey, deeply rooted in the logical realms of software engineering, took a flavorful turn when his passion for roasting coffee beans began to simmer through his professional life. But what was it that percolated this shift from codes to coffee? Billy's first sip into the coffee world wasn't merely about the beverage; it was an exploration into the myriad profiles that each bean presented, a diversity that mirrored the various coding languages he worked with. His curiosity piqued, and what started as a side project to experiment with different coffee profiles, gradually brewed into a business that not only satisfied his creative palate but also carved a niche in the specialty coffee market. The Essence Behind the Name The name "Hydria," inspired by the ancient Greek vessel used for carrying water, symbolizes not just the fluidity and essence of coffee but also reflects Billy's journey of pouring his creativity and expertise into a vessel that carries the rich, bold, and unique profiles of his coffee to the world. Brewing Profit with Passion Hydrangea Coffee, while being a beacon of quality and uniqueness in the coffee world, is also a testament to how a side gig, when brewed with passion and smart financial planning, can pour out substantial revenue. With just 20 hours of work per week, Billy manages to steam up a whopping $15,000 in revenue, showcasing that when passion and profession blend, it results in a rich, rewarding brew. A Brand that Speaks Volumes with its Beans HydrangeaCoffee doesn't just stop at being a specialty brand; it echoes the philosophy that quality and uniqueness can be more than just a business model. For Billy and Hydrangea, these coffees are an interesting venture, a journey where each bean is curated, roasted, and presented not just as a beverage but as an experience to be savored, especially by those who have a palate for fine dining and high-end wines. A Future Steeped in Expansion and Connection While Hydrangea primarily sells through their website and a local café, utilizing a consignment model, the future holds plans of expanding their wholesale channels, reaching out to a larger volume of customers, and continuing to explore and present unique and funky coffees to the world. Billy believes in the potential that younger generations and cultures, which were not traditionally steeped in coffee-drinking, bring to the table. They are open, willing to pay for an experience, and appreciate the nuanced art of specialty coffee making. In a world where every sip tells a story, Hydrangea Coffee, and Billy have managed to create a narrative that goes beyond just a beverage. It's a tale of passion, smart entrepreneurship, and a belief that quality, when presented rightly, finds its connoisseurs. As Hydrangea looks towards the future, with plans to establish personal connections through trade shows and festivals, and enhance customer communication through newsletters and emails, one thing remains certain - every bean, every sip, and every customer will always be a cherished part of their journey.

The latest episode of the coffee podcast The Coffee Sprudgecast is out! Hosts Jordan Michelman and Zachary Carlsen are back—and they're drinking delicious a new offering from Bellingham, Washington superstars Camber Coffee. The pair had the La Papaya Anaerobic Typica from legendary Ecuador producer Juan Peña. Brewed in a Chemex, the coffee's flavors of pineapple, milk chocolate, maraschino cherry really shined. While the Ecuador La Papaya Box Set is currently sold out, you can sign up for Camber Coffee Artist Series text alerts to learn about the latest Artist Series drops! Camber Coffee participates in our new Roasters Village program. Are you looking for a coffee recommendation right now? Check out http://sprudge.com/coffee for fresh recommendations from our roasting partners! Listeners have the opportunity to hear the thumping beats of summer single “Build It Out” one last time as the hosts talk about four outstanding new cafes from the Build-Outs of Coffee summer series. This episode of the Coffee Sprudgecast is sponsored by The Fargo-Moorehead Caffeinated Crawl, Lelit, Baratza, Pacific Barista Series, and Ghirardelli.

Jordan Michelman and Zachary Carlsen are back for another exciting episode of the coffee podcast The Coffee Sprudgecast. Michelman and Carlsen drink some stunning coffee from Monogram Coffee. The hosts enjoy La Llama from Bolivia and an exceptional offering from Finca Takesi, a small-screen gesha coffee brewed in an automated dripper and a Chemex, respectively. La Llama is part of their Wonder Collection, coffees that exhibit an adventurous quality and is a Coco Natural processed coffee. Monogram explains: La Llama does grow many different varieties, but they are really well known for their beautiful caturras and javas. This particular coffee has been processed using Agricafe's Coco Natural process, which leaves coffee to ferment longer than the average natural process. They pay very close attention to their processing during every step to ensure that they produce the most delicious coffee that they can. They refer to this process as “Coco Natural” because of the way the bean resembles a cocoa bean at the end of processing. Monogram Coffee participates in our new Roasters Village program. Are you looking for a coffee recommendation right now? Check out http://sprudge.com/coffee for fresh recommendations from our roasting partners! The steady build of the summer hit single “Build It Out” makes way for another exciting edition of the Buildcast—where Michelman and Carlsen discuss brand-new cafes featured in our Build-Outs of Coffee summer series. New cafes from Salt Lake City, Los Angeles, Orange County, and Denmark are discussed. Are you building out your dream cafe? Let us know! Read more about these beautiful builds in the show notes below. This episode of the Coffee Sprudgecast is sponsored by Lelit, Baratza, Moccamaster, Pacific Barista Series, and Ghirardelli. Show Notes Roaster's Village Build-Outs Of Coffee: Urban Sailor Coffee In Salt Lake City, UT Build-Outs Of Coffee: Play Coffee In Orange, CA Build-Outs Of Coffee: Equator Coffees In Los Angeles, CA Build-Outs Of Coffee: Ubuntu Coffee Roasters In Sakskøbing, Denmark

Will gets to dispense his considerable knowledge of coffee this week as Brad gets into cold brew and consuming way too much caffeine, with a medium-bodied discussion covering the cherry-esque fruit that houses the sacred bean, ratios for brewing a world class cup, some of the flashier and more modern brewing methods out there these days, and a bunch of other details that will hopefully prove informative to even the most refined coffee connoisseur.Support the Pod! Contribute to the Tech Pod Patreon and get access to our booming Discord, your name in the credits, and other great benefits! You can support the show at: https://patreon.com/techpod

In this episode, Kenneth and Taylor Love, a fellow coffee geek, take an in-depth look at the Chemex coffeemaker, which is Taylor´s go-to on the weekends when he wants to make coffee for his family.  Taylor and Kenneth discuss what type of coffee to use and precisely how to brew it in the Chemex. Sharing tweaks, tricks, and tips you can use to get the best out of this beautiful brewer. Taylor also provides insight into the important work he is doing to improve the way coffee is grown, how farmers are rewarded, and the impact coffee growing has on the environment. KEY TAKEAWAYS If you have two or three people needing good coffee, a Chemex is great. Using the right filter and placing it correctly makes a huge difference to the overall result. Start brewing at 205/206. That bit of extra temperature helps to pull out all of the flavors, especially when brewing a lighter roast. Take your time when pouring. The Chemex is easy to clean as well as use. It is also a beautiful way to serve coffee to a group. Figuring out how to use the byproducts of coffee growing will be good for the environment as well as for the farmers. BEST MOMENTS‘There's a lot of engineering that goes into the way it looks and how sleek it is. ´‘A lot of people ask, 'what's that dimple at the bottom of the Chemex?'‘If we could encourage the coffee plant to flower in a uniform way, that would save the farmers all kinds of money in labor.' GUEST AND EPISODE RESOURCESHow to Engineer a Better Cup of Coffee Episode - https://omny.fm/shows/coffee-101/029-c101 VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/Facebook: https://www.facebook.com/umblecoffee/ ABOUT THE HOSTAs a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it's like to push yourself to achieve goals very few accomplish. He's one of the best specialty coffee roasters in the United States as he's a multi-year US Coffee Roasters' Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you.“Life's too short to drink bad coffee.” CONTACT METHODWant to reach Kenneth? Have questions, show ideas, or want to just let us know you're enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DM on social media.BUY COFFEE!: https://umblecoffee.comThis show was brought to you by Progressive Media

In S3Ep4 of the PRP, Adam chit chats with life long runner, passionate public health researcher and mama bear extraordinaire Erica Solway who has been preparing for the A2Zukey Marathon Relay on Saturday June 10th, 2023. One of Erica's closest running cronies, distinguished OBGYN and fellow mama bear, Sam Kempner, joins the show to offer her take on all things Erica, life, and running.  The gals open up about their relationship with the sport and discuss how their priorities with running have evolved over the years. Whether they've been busy with education, balancing careers, family, or just life in general the two reflect on the fact that running has cemented itself as a true pillar of wellness in each of their daily lives. Erica then sheds light on her career journey and provides elegant advice about trusting yourself, knowing your priorities, and not being afraid to follow your dreams. Never be afraid to reach out to those who inspire you and if you want truly want something in life - go get it! You'll never find out what could happen if you never muster the courage to take a shot. Does Erica love green nanners?? Wait, wait, wait… how many times have these ladies collectively run around the globe?! Why is it a good idea to leave Sam alone when she whips out her Chemex? Podcast vs Audio Book? Speed Skating vs Figure Skating? Where was Erica throwing dance parties in High School and who exactly was she inviting?! We talking UofM XC?! Michiganders for Sanders?! How on earth did Sam injure her cheeks this year at the Boston Marathon?! What the hell is Erica up to on Craigslist?? Flamingos 'n Striders 'n Brittney, oh my!!  Saddle up PRP listenership, this and oh so much more in this wonderful, inspiring and pleasant episode of the PRP! Explain that Strava section: Erica's Strava Activity (Race Result) Sam's Strava Activity Sponsors ⁠⁠⁠⁠⁠Ann Arbor Running Company⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Long Run Coffee⁠⁠⁠⁠ Recorded Monday June 5th @ 6:00PM EST --- Support this podcast: https://podcasters.spotify.com/pod/show/preracepodcast/support

At the early age of 13, Arno Holschuh took his first sip of coffee and immediately fell in love. Despite his parents' apprehension about stunting his growth, Arno says, “what they couldn't have known is that they were setting me on a path that then would become my passion and my career.” Have you ever heard of a Chemex pot? What about a Siphon pot? Don't worry, we hadn't either! Arno's breaking down all of the lingo and letting us in on his personal journey in making coffee a career. You'll hear Arno touch on his experiences working at a cafe in college, and how he learned how to roast coffee the OG way! Fast forward a couple years, and Arno was living in the Bay area and working a whopping 4 jobs….one of which was being a barista! He knew that working with coffee was his true passion, and he was ready to dedicate himself to the coffee industry. Arno also gets real with us about how the coffee industry is seriously lacking in diversity, and how these structural questions need to be addressed at large. Quinnsnacks.com - @Quinnsnacks Hosted by Founder of Quinn Kristy Lewis @kristyhlewis

In this episode, Sameer takes us back to the origins of Voyager Coffee, a concept born out of a desire to revitalize their city, San Jose. As natives of the area, Sameer and his partner Lauren noticed a trend of friends and acquaintances leaving for more exciting urban centers. Determined to inject vibrancy into their hometown, they envisioned Voyager Coffee as a catalyst for community-building and a hub of creativity. With a humble beginning as a coffee cart, Sameer and Lauren's dream gradually took shape. They poured their hearts and souls into their venture, starting with a meager three-kilo San Franciscan roaster in a garage. Despite the challenges they faced and the financial hurdles along the way, their dedication to quality and the farm-to-cup experience propelled them forward. Join Sameer as he discusses the pivotal moment when Voyager Coffee transitioned from a multi-roaster model to establishing their own roastery and chain of five coffee shops. Discover the motivation behind this bold move, driven by a desire to be closer to the source and have a direct impact on the coffee they served. Witness their journey of growth, from a small-scale operation to a multi-location coffee empire, with beautifully designed cafes that have become iconic in the South Bay area. Through this conversation, you'll gain insights into the intricacies of running both a cafe and a roastery under one umbrella. Sameer shares the challenges they faced, the complexities of managing hierarchical lines of communication, and the financial considerations that come with expanding their business. Learn from their experiences and discover valuable lessons for aspiring coffee entrepreneurs. If you're passionate about specialty coffee, community-building, or the entrepreneurial spirit, this podcast episode is a must-listen. Course: Sameer Shah will be sharing his extensive knowledge on "How to Start a Coffee Shop" as a course instructor at the esteemed Boot Coffee campus. Gain valuable insights and practical tips from Sameer, who has firsthand experience in building and growing Voyager Coffee. Don't miss the opportunity to learn from a true industry expert and take your coffee shop dreams to new heights. Ready to be captivated? Tune in to the podcast now and unlock the secrets to building a thriving coffee business with Sameer Shah of Voyager Coffee.

In this episode, Kenneth sits down with Mark Inmann with Sustainable Harvest Coffee Importers to discuss both the pour-over or immersion approach to brewing coffee. They explain both techniques, in detail, before going through the pros and cons of each of them. Kenneth and Mark also talk about cold drip devices. KEY TAKEAWAYS Examples of immersion techniques include French Press and AeroPress. Pressure is an important in brewing. A Clever dripper provides good control of the immersion time. For pour-overs, the Kalita Wave is a good option. A Chemex is ideal if you are making more than one cup. Getting the perfect drip rate for a 'drip' cold brew is tricky. The type of roast you use plays a role in whether drip or immersion is the right approach. BEST MOMENTS ‘When you look at immersion, it does range from the Clever all the way to espresso in rates of pressure. ´ ‘The press pot or French press is the gateway drug to specialty coffee.' ‘There's so many factors in espresso that the fact that people are getting consistently good cups is a miracle.'   GUEST RESOURCES https://www.sustainableharvest.com/ @sustharv on social Sweet Maria's Coffee - One Hole, two hole, three hole, big hole video coffee dripping - https://www.youtube.com/watch?v=HJzMeqFpJbY   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee   ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it's like to push yourself to achieve goals very few accomplish. He's one of the best specialty coffee roasters in the United States as he's a multi-year US Coffee Roasters' Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you. “Life's too short to drink bad coffee.” CONTACT METHOD Want to reach Kenneth? Have questions, show ideas, or want to just let us know you're enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DM on social media.      BUY COFFEE!: https://umblecoffee.comSee omnystudio.com/listener for privacy information.

In this episode, we chat with Erich Joiner, founder of goodboybob coffee in Los Angeles, California. GBB has gained a reputation for sourcing the world's best coffees, including top lots from Cup of Excellence. Initially catering to his friends and colleagues in the film industry, Erich's passion for specialty coffee was sparked by the unique flavors and aromas he encountered. We explore how he manages to sell these high-end coffees and how GBB's hard-to-find location in Santa Monica adds to its allure. As a filmmaker and race driver who never drank coffee, Erich shares his journey of learning to roast and select the perfect coffees for his portfolio. He also talks about his bold mission to bring his coffee to rural America and his promising initial trials. This episode is a departure from the norm, as Erich's goal is to have fun rather than make a profit. In a world tired of generic brands, unique and quirky experiences are increasingly valued. Find out how GBB fits into this trend by tuning in! Enjoy the episode!

Send in your question via text to 1-800-485-3139. Question #1 (01:02):  What're your thoughts on Meta's new paid verification system? As an Aussie getting first access to it is tempting, but do you see it adding value to normal churches / individuals other than the cheap clout? Question #2 (17:36):  We're really battling with getting new volunteers for our Digital Campus and have tried personal asks, asking live during the hosting, social media posts. Any helpful tips or advice?  Question #3A (26:08): We're currently building a second studio and also adding a larger coffee area for our team of 5-10 coffee drinkers in our team each Sunday. I personally have experience with Breville espresso machines, pour over, and Aeropress (and spending a long time to make one single great cup or coffee) but thinking of something maybe easier that still gives us a great coffee experience (Chemex probably?) Would love to know what Alex's thoughts are on this. Question #3B (31:17): Money is tight right now. What is your recommended low-cost whole bean coffee for French press/pour over? Costcos Colombian Supreme? Walmart? Trader Joe's? Question #4 (38:44):  What has helped you be as confident as you are with your big, and successful, decisions?! Like: starting Pro Church Tools, creating a work culture that seems beyond healthy and incredible, launch a website builder, social media analysis, etc. How did you know those things would work out for you and how have you stayed focused and motivated to build all that you have?

The old saying is a conservative is a liberal who's been mugged.In Portland, many liberals are dodging stray bullets, losing catalytic converters to thieves, and sidestepping tents. Then they open their tax bills.Maybe they aren't voting Republican. But some are voting with their feet, getting the hell out of a city that once stole their hearts, driven away as taxes rise and quality of life declines.Multnomah County has lost residents for the past three years, according to Portland State University's Population Research Center. Before 2020, it hadn't lost people since 1987, and that was just a one-year blip in an upward run that began in 1984.In the most recent PSU estimate—for the year ended July 1, 2022—the population fell by 2,321. The cause was “out migration,” PSU says, which is a fancy way of saying people bailed.That may not seem like a lot in a county that had 812,563 residents as of July 1, 2021, but it's a reversal of fortune for a city that once attracted migrants from other states the way locally roasted Chemex coffee draws men with sleeve tattoos.Support the showSign Up For Exclusive Episodes At: https://reasonabletv.com/LIKE & SUBSCRIBE for new videos every day. https://www.youtube.com/c/NewsForReasonablePeople

One-on-one night pod, recorded live and uncut from Glendale. We chat about TJ going Sideways mode in Napa Valley, tasting the juice, and eating the charcuterie, TJ got Ugg boots, the pains of Chemex coffee making, slow cooking television on the cursed Twitch platform, Chris watched the entire season of Dan Levy's cooking show on HBO and has some wardrobe critiques, we unwrap the scandal of Kim K's white-hot fashion brand Balenciaga, as well as Tom and Giselle's white-hot offshore crypto holding company FTX, and we end the show with a dive into the newest fitness trend—Hostage tape. twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

How and why did Hiver start Chromatic coffee? His origin story is really inspiring. So many people say “this is what I want to do,” but what are you ready to give up? Would you give up your comforts, free time, and risk your financial security? Difference in doing business in the central EU and USA. What kind of personality you have to be in order to become an entrepreneur? In this episode we will discuss two very different worlds of entrepreneurship. When it comes to roasting and packaging, custom modifications are in the DNA of the company. Chromatic is well known for its variety of packaging designs. What is their secret? How can they have limited edition designs on their packaging? Hiver opens up about the benefits and efficiency of hot stamping and tells us about their modification on the hot stamping machine which helps them stay relevant. Our wide-ranging conversation answers such questions as where Chromatic get its coffee and why they offer robusta; tips on how to buy coffee Direct Trade, and whether coffee importers are your best friends or your foes. Hiver also has suggestions on where to get money for starting your coffee roasting business and what it means for your future ownership. Coffee Review scores were very helpful for Chromatic at the beginning. This customer-oriented service attracts plenty of controversy in the industry, but the truth is, these scores help customers to understand your product and will influence your sales. Finally, we discuss Chromatic's very interesting and engaging website reward program. Find out from Hiver whether this program has been worth the investment.

Talking with former student of mine Sebastian Ramirez about his tips for new coffee shop entrepreneurs.  Cafetal Coffee is a Specialty Coffee shop located near ASU in Tempe, Arizona. offering coffee from their family farm in Colombia and serving Latin infused breakfast and lunch!  Sebastian was very generous and shared a lot of useful tips for everybody who is thinking to open a cafe or a coffee shop.  00:00 Introducing Sebastian Ramirez Cafetal Coffee 00:48 Sebastian's First Coffee Experience 02:14 Is taking a Q Grader course a good way to start a coffee shop? Why does Sebastian work with coffee 07:08 Why start a coffee shop? The foundation story of Cafetal Coffee. 12:30 About Cafetal Coffee's coffee shop menu. Do sweet drinks, QR codes, and pastries belong to a specialty coffee shop?  25:50 Tips for how to buy a coffee shop?  31:30 The largest expenses when running a coffee shop 37:13 How do you find baristas and employees for your coffee shop? 39:25 Profit sharing, employee-owned coffee shop, and other "crazy" ideas for keeping your coffee shop staff happy and motivated.  51:12 Does it make sense for a coffee shop to roast its coffee? What is the ideal size of a coffee roaster for a coffee shop? 1:06:05 what other products except coffee make a coffee shop profitable? 1:13:11 ❤️ for Ukraine 1:15:58 What margins should one use to make a coffee shop profitable? 1:20:30 The Best coffee in the world is ... 1:25:26 What is the most profitable food product in a restaurant?

Gay Mexican Pirates ... the Chemex ... we're taking your material and calling it our own ... the new Seinfeld ... can't jerk it to Joanne ... how far would python man have to eat you before you got nervous ... Billy is self admitted pussy ... Mammz and Kevs made CJ crazy ... cat shit has all the flavor ...

In Episode 08 of The Washed Process, Carter + Kenny talk with author, speaker, spoken word and hip-hop artist, and all-around renaissance man, Propaganda. They share a particularly hard-to-find coffee roasted by Tulip House, sourced from two regions in Ethiopia. Like our guest, this coffee starts in one direction and then zigs when you think it's going to zag. Prop shares his paradigm on collaboration, and walks us through how he creates space for people to use their expertise and leaving room for him to do what he does best. They dive into the role humility plays in collaboration, and how to celebrate when people are at their best. Later in the show, Prop talks about how gospel music is central to the Black American experience, and how mainstream hip-hop artists have elements of faith in their music as a natural expression of life. Prop shares his favorite albums, tells Carter + Kenny his least favorite phrase, and more. Connect with Propaganda Site: prophiphop.com IG:@prophiphop Prop's Book: Terraform Terraform Cold Brew This Episode's Featured Coffee: Tulip House Flash Brew Coffee Recipe: (Chemex method) 30g Fresh ground (medium-fine) coffee 250g Ice 250g Filtered Water heated to 200F Place 250g ice in the Chemex. Place filter on Chemex*. Add 30g coffee to filter, ensure bed of grounds is flat before brewing. Add approx 60g hot water and let stand for 30sec to bloom. After water has filtered through, add the remaining 190g water all at once (don't be precious). As the water filters through, swirl your Chemex to keep the grounds in contact with water. When the water has filtered all the way through, discard the filter and grounds. Enjoy your iced coffee! Referenced: Onyx Coffee Labs "Gas Out" Prop's brewing gear: St. Anthony industries - Pheonix 70 The Rock Coffee Credits Produced by Kenny G Written by Carter Moore + Kenny G Special Thanks to Radiant Church Song: Spirit Blossom by Roman BeLov Carter: Writer, Marketer, Strategist, Photographer living in Portland, Or Kenny: Youth + Young Adults Pastor living in Kansas City, Mo Connect With Us IG: @thewashedprocess Website: thewashedprocess.com Carter's IG: @iamcartermoore Kenny's IG: @kenny1gracia

Come explore the specialty coffee scene in India with us and Rahul Reddy. Rahul is the founder of Subko Coffee Roasters, a revolutionary coffee concept that sources the best lots from local farmers for the local consumers.  This is the first episode recorded with video, so if you want to see our faces, join us on YouTube. https://www.youtube.com/channel/UCa5A34qegnupOj_gt04Jzhw In this episode we cover the topics of cupping and calibration, the specialty coffee scene in Mumbai and the Subko Coffee Roasters origin story. Rahul tells us more about his vision and the benefits of connecting a bakery with his coffee roasting brand. We touch on the subject of production and why Subko uses Giesen coffee roasters.  Subko's branding and social media presence is very impressive, and so we definitely had to talk about that. Finally, Rahul shares a few tips for future coffee entrepreneurs and asks me a question about how Asia as a coffee origin has a future in the specialty coffee industry. 

This month's featured roaster is Marvin Duncan, quality control manager at PERC coffee in Savannah Georgia. In our interview, we talk about Marvin's Matchbook release, how a failed date at a coffee shop opened his eyes to how awesome Coffee can be, and what his preferred brewing methods are. WARNING to Chemex and Espresso lovers Marvin might make you question your preferred brewing method. Check out more of the good work Marvin does at PERC @ Perccoffee.com If you want to grab a bag of his roast check out Matchbookcoffeeproject.com before it's gone. 

Travel to late 19th Century Russia in this episode on Dostoyvesky's magnum opus. A murder mystery that dabbles in both theology & philosphy, this classic explores concepts of free will, athiesm, suffering, & human responsibility. The Devil himself makes an appearance. Dylan confesses to shattering his Chemex. Taylor rates Dunkin Donuts' coffee. Also find out the most legendary single origin coffee they've ever had, in this episode of Redeeming Reads. Intro: 01:05 Book Discussion: 07:11 Gospel Reflection: 42:40

In Episode 06 of The Washed Process, Carter + Kenny talk with photographer, runner, and author Joe Greer, while sharing a delicious cup of coffee together from Super Thing Coffee Roasters based out of Austin, Texas. Joe walks us through his Chemex recipe to start the show. Joe shares his journey and process of being captivated by the possibility of photography while studying theology in Spokane, Wa. He invites us into the process of his early days shooting on the iPhone, learning his way around DSLRs, and falling in love with film photography. Additionally, we talk about the mixed gratitude and danger of his relationship with his early Instagram days, how different thematic elements come alive through photographing on the street, what it means to make meaningful work as a person of faith while not overspiritualizing it, and how our life experiences impact what we make and gravitate toward. Connect with Joe Greer Site: www.ioe.photography IG: @iogreer // @ioestreet The Lay of the Land Book Moment Photography Courses: shopmoment.com/creators/joe-greer This Episode's Featured Coffee: Superthing Coffee Roasters Referenced: VSCO: www.vsco.co Referenced 'Where Will You Spend Eternity' Street Photograph The Ruthless Elimination of Hurry by John Mark Comer Credits Produced by Kenny G Written by Carter Moore + Kenny G Special Thanks to Radiant Church Song: Spirit Blossom by Roman BeLov Carter: Writer, Marketer, Strategist, Photographer living in Portland, Or Kenny: Youth + Young Adults Pastor living in Kansas City, Mo Connect With Us IG: @thewashedprocess Website: thewashedprocess.com Carter's IG: @iamcartermoore Kenny's IG: @kenny1gracia

We learn all about roasting, and the four generally recognized types of roasts, and finish at the top of page 72. More than halfway through the book, and today I enjoyed some pour-over coffee with my new Chemex carafe. Delicious

When Marcus and Jenni went to Portland a few months ago, Marcus was so excited to learn that a Coava coffee location was just blocks from their Airbnb. At the crack of dawn he walked on over, met some super friendly baristas, and enjoyed a most excellent cup of Chemex brewed coffee. So they brought back a couple of bags to share with Steph and all of our listeners!Matt Higgins, the founder of Coava coffee, gave up a career in international business for his love of coffee and we are so glad he did. Coava Coffee's philosophy is that buying the best green will make the best brown. Listen to find out how he accomplishes this goal!Marcus then tells us the whimsical story of the mad scientist inventor of the Chemex, Dr. Peter Schlumbohm . The Chemex wasn't his only invention, and it wasn't his most unique, but it was definitely his best.Coava Coffee: https://coavacoffee.com/Further reading:https://foodgps.com/interview-coava-coffee-roasters-founder-matt-higgins/https://www.chemexcoffeemaker.com/chemex-timelinehttps://www.collectorsweekly.com/articles/mr-chemex/Help us buy questionable coffee!https://www.patreon.com/nobadreviewspodhttps://www.buymeacoffee.com/nobadreviewspodSponsored by Modest Coffee! Single-origin coffee without the snobbery. Visit https://www.modest.coffee/nobadreviews to see what they're roasting today.

アガロースだけを温め続けた電子レンジ、ラボを渡り歩く長寿な実験器具、弁当箱にあった1.5mlチューブ、クリップの旬について話しました。Show notes 133. The longest self-introduction (Researchat.fm) … “mazさんをゲストに迎え、自身の研究の変遷を軸に、バイオメカニクスのおもしろさを話していただきました。” 136. Silk Lord (Researchat.fm) … “生き物がつくる「糸」の強度に関する議論を行いました。(guest:なぜかクモに詳しい人)” アガロース … いわゆる寒天。生物実験のいろいろなものを固めるために使われる。温めて溶かすため、電子レンジが多用される。突沸注意！ アガロースを温め続けた電子レンジ by @Tamura_Lab 電気泳動 エチブロ(エチジウムブロマイド) … 電気泳動後にゲル中のDNAを染色するために用いられる。発癌性があるために取り扱いに注意が必要であり、最近は他の代替物によって置換されつつある。 サランラップ … 日本のラップは神。サランって何？余談ではあるが、wrapである。tadasuがアメリカに来た当初のノートにはrapと書かれており、それを同僚に見られて爆笑されてしまったことがある… ブロッキング … 非特異的なタンパク質への吸着を防ぐために、おこなわれる処理。スキムミルクが用いられることがある。 やかんオートクレーブ なんちゃらしん … カナマイシン、ネオマイシン、ナタマイシン、などなど。クロちゃんではない。 PS3と軍 … 本当にそんな話あるのか？ PS4と仮想通貨　… 本当にそんな話あるのか？ 山本直樹 … a.k.a. 森山塔 or 塔山森 明日また電話するよ … 最近になって読んでめちゃくちゃよかった山本作品。後半のCl2とか呼ぶ声の路線も好きすぎる。お子様注意。 イラレじゃなくてフォトショでした… … NHKの漫勉で紹介されていました。 1.5ml チューブ CHEMEX きみはコフィアを知っているか？ コフィアに関するブログ University of California Irvine ギルソン … ピペットのメーカー Mathiew Meselson … MM Mark Ptashne … 発音多分まちがえてた。いつもわからない。 遺伝子の調節機構 … 分子遺伝学をやる人にとっての必読本。英語もとても読みやすいのでおすすめ。 Meselson's interview by Ptashne!!! … Mark PtashneによるMeselsonのインタビュー。本当によすぎる！ Harvardの分子生物学勃興時に撮影された記念映画　… Ptashneにフォーカスした映画。若いときのWatsonやらなんやら全部出てくる。 暗黒バエ リチャード・レンスキー 白浜水族館の展示(生物学者のひみつ道具展) … 7/20まで！いそげ！ キムワイプじゃなくてVWRのLight-Duty Tissue Wipersっていう商品でした… Editorial notes 似たようなエピソードもお待ちしています (soh) 彼/彼女も科学の発展に貢献したのだよ…(tadasu) 他の分野の意外な機器たちが知りたい(coela)

In this episode we talk with Eddie Alaniz about his brand Coffee Conspiracy.  Eddie's brand is a lockdown businesses. While most cafes had to be closed, Eddie offered single origin cold brew to the beach crowd in Santa Cruz. Despite his humble beginnings, Eddie did not stop with his cold brew cart. His next move was to start to roast his own coffee and sell it via an online store.  How did he do it? What is the most important aspect of a successful coffee business? The interview was recorded during a session of the Coffee Roasting Lab PRO - Business.  Join us for the next one!

Ep123®/Un buen café necesita de procesos y filtros, lo instantáneo no tiene mérito y todos lo pueden tener. Todos quieren las tarimas grandes pero no limpiar las graderías. Amamos resultados pero odiamos procesos. Estoy en Instagram como @Kikebrenes_

This episode on the Seattle Coffee Gear Podcast: Pat and Jake talk about some more classic pieces of coffee gear and whether they still offer bang for your buck in 2022. Products discussed include the Rancilio Silvia, Chemex, and stovetop brewers from Ilsa! Be sure to check out Seattlecoffeegear.com for all of your coffee needs, and head over to our Blog and YouTube channel for a wealth of educational coffee content!

In December, we held the Roasting Lab PRO Course, where future coffee entrepreneurs study efficient ways of roasting, developing products, packaging and branding, understanding sales channels, not to mention having an awesome time exchanging ideas and meeting like-minded people from all over the world. I run this course every 3 months; it is limited to 6 students, and the next one is coming up in March. One of my favorite parts of the course is our guests, who come to share their coffee business experience and are willing to reveal their trade secrets. In the last course, we were joined by Joey and Sandra from Pink Owl Coffee. As I have mentioned before, I am one lucky guy! The students asked really useful questions, Sandra and Joey's energy was intoxicating, and all I had to do was record it. I hope that some of that energy will rub off on you too.  In this episode we discuss: - How to start a café serving specialty coffee; - What marketing tools you should use; - How to go about branding your cup, merch, etc.; - Why Joey and Sandra ultimately decided to roast their own coffee; - Mistakes they made and you can avoid; - The types and number of products a café should offer, and how Sandra finds the best deals and quality for their offering; - How Joey chooses the equipment for the café and whether used coffee gear is a good idea; - A few ideas on how to finance a coffee shop, drawing on Joey's experience as a finance guy. There is much more wisdom in this podcast and yes, it is almost 2 hours long. I believe that the shared know-how and value is incredible, so I decided to keep it as is.   ENJOY!

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 --

In this episode, Daniel Streetman explains how you can start a coffee roasting business with minimal investment. After Daniel was laid off during the pandemic, he and his wife Ella looked deep into their wallet and figured out that the most they could spend on their new company was $2500.   I love to brag about how I started Green Plantation with only $8000, but I would never even attempt to start a coffee roasting business with $2500, especially not in San Francisco. In this episode Daniel reveals how they did it, where they found their first customers, and how they have grown since then. Spoiler alert, your neighborhood can be much more powerful than you think.  In this episode we will also address branding, SEO tips, and we will talk about the power of customer reviews and engagement.  Daniel is also a trainer at the Boot Coffee Campus, so I took the opportunity to talk about the SCA courses and the SCA Foundations Week we are planning in January 2022.  

If somebody told me I'd be drinking coffee made from a weasel's fecal matter, on our podcast, I wouldn't believe you! Join us as we imbibe this fantastic coffee and discuss; Cambodian weasel coffee, how diet affects you sensitivity to sweets, Robusto vs. Aarabica coffes, Chemex vs. French press, The Cleveland Browns drama, Billboard's Top 10 Greatest artists of all time, the new Beatles documentary, Ringo Starr's childhood, and much more!

Today's episode is a special one as it features a sponsor of the podcast who is a former strength coach and now the owner of Viking Coffee, Evan Armstrong. Today's episode also coincides with #nationalcoffeeday! Evan and I talk about his time at Bowling Green State University where he was a GA intern for 3.5 years. We also discuss starting Viking Coffee in 2016 in Bowling Green, Ohio, and moving to Traverse City, Michigan. Evan is an awesome person, coach, owner, and friend. He enjoys Ethiopian roast through the Chemex pour-over, and training squats. Enjoy today's episode, make sure to follow Evan & Viking Coffee on Instagram & Facebook, and don't forget to drink coffee and work hard! #coaching #squat #coffee #ohio #michigan #texas #workhard #bgsu #texas #strengthtraining #strengthandconditioning ___________________________________________________________________________________________ Texas Treaties is offering Dallas area listeners a special 10% off promo! Use the code PODCAST at checkout! The link to order will be in the show notes! https://tinyurl.com/7z5u6ebk #cookies #gourmetcookies #gourmet Etiquette Don is a truly custom apparel company that will have you looking like a sharp-dressed man. Check out www.etiquettedoncustomapparel.com for more information. Make sure to follow them on Instagram & Tik-Tok @etiquette_don as well! #fashion #menswear #suit #sharpdressedman #custommenswear #customsuits #customclothes #clothes Podcast listeners use the code COFFEEWITHNOONAN for a 10% discount off (discount code valid on single purchases, not subscriptions)! Check out www.vikingcoffeeco.com for more details and to order the official coffee of the Hangin' With Coach Noonan podcast. Drink coffee. Work Hard. #coffee #drinkcoffee #workhard #vikingcoffee --- Support this podcast: https://anchor.fm/hwcp-podcast/support

In this episode we talk weird coffee trends and why using a chemex is a gateway drug to home brewing. Make sure to leave a 5 star review and pick up and enamel pin off our online store! --- Send in a voice message: https://anchor.fm/socialistbarista/message