Podcasts about coffee collective

“The goal with the collective is to bridge that gap–so then there is a lot more equity and a lot more opportunity. Because these coffees are incredible and most of the time when they're coming from people of marginalized identities, those people are ensuring that they're honoring  the farmers as well–and so the farmers are then getting equitable pay. And so it's creating that throughout the supply chain.”This week on the show we're talking coffee with Korie Griggs about the Color of Coffee Collective. They're working to support equitable access in the world of specialty coffee. She also has a message about slowing down and taking time to smell the coffee. And we have stories from Harvest Public Media about growing a new super fruit in the Midwest, and returning buffalo to Native tribes.

“The goal with the collective is to bridge that gap–so then there is a lot more equity and a lot more opportunity. Because these coffees are incredible and most of the time when they're coming from people of marginalized identities, those people are ensuring that they're honoring  the farmers as well–and so the farmers are then getting equitable pay. And so it's creating that throughout the supply chain.”This week on the show we're talking coffee with Korie Griggs about the Color of Coffee Collective. They're working to support equitable access in the world of specialty coffee. She also has a message about slowing down and taking time to smell the coffee. And we have stories from Harvest Public Media about growing a new super fruit in the Midwest, and returning buffalo to Native tribes.

In this episode, I sit down with Ben Symes, our wholesale manager, to reflect on the highlights of 2024. We discuss our favourite coffees of the year, including the washed coffee from Tatmara and the Java from Finca Tamana, as well as developments on the farms we work with. Tim also shares insights from the farmer symposium he held in Honduras and our plans to help convert all the farms we work with to biological farming practices. This year brought many memorable experiences, such as time spent in Kenya with Klaus Thomsen, our pop-up at the Coffee Collective in Denmark, the Ljubljana Coffee Festival with James Hoffmann, and a special dinner at Noma to mark the close of our chapter with them. Being recognised as the best roastery by Roastful was a standout moment, made possible by the dedication of our team across every aspect of the business, from roasting and packaging to serving in the espresso bar and managing orders. But we would not be where we are without the hard work and dedication that all the coffee producers we buy from put in every year. Finally, we reflect on what it means to be the "Best Roaster" and look ahead to 2025 with new harvests and plans. Join us for a review of 2024 and a look at what is to come. Music by my uncle Jens Wendelboe.

One of the beautiful things about working in coffee today is the connectivity that is available to players in the value stream. Those who want to make the biggest difference, both use and innovate better versions of these various avenues for connection to build trusting and generous relationships that bring thriving and understanding.  Today's guest live and breaths this mission. I am so honored to welcome to the show, Beamlak Bekele!  Beamlak has experience working as a Green Coffee Export Manager, Logistics and Documentation Supervisor, and Coffee Quality Control Specialist. She is the 2nd-place national barista champion, and currently working as the project coordinator for  IWCA Ethiopia. Being raised in a family that has worked in the Ethiopian Coffee industry for decades, Beamlak is interested in learning how to bring origin country perspectives to international coffee dialogues and how to design gender-inclusive and sustainable operational systems in coffee businesses. Beamlak has also just returned from a tour in the United States after participating in the Cxffee Black barista exchange progam and being a guest at Nossa Familia In this conversation we explore her upbringing in coffee, career, perspectives on trade, and the importance of better systems and trust in coffee relationships.  You will learn about: Family Legacy in Coffee Production Education and Its Impact on Coffee Understanding Transitioning into Professional Coffee Roles Ethics in Coffee Trade and Farmer Benefits Empowering Women in the Coffee Industry Building Sustainable Relationships in Coffee Trade Ethiopian Coffee's Unique Value Proposition Connecting Trade and Consumer Experience The Role of Baristas in Coffee Culture Transforming Consumer Perceptions of Coffee Community and Collaboration in the Coffee Industry   Links:  Beamlak on IG @HUMANS_OF_COFFEE   Related episodes:  488: Founder Friday! Honoring Coffee's Root w/ Bartholomew Jones of Cxffee Black! 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 397: Diversity and The Color of Coffee w/ Keith Hawkins, The Color of Coffee Collective 413 : Coffee Education and Training at Origin w/ Fabiola Solano of Soy Barista 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com Want a beautiful coffee shop? All your hard surface, stone, and brick needs!  www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

On this episode, I'm joined by Griffin, guitarist of Selfish Act to chat about his coffee leanings, teaching high-schoolers, his introduction to Hardcore, Seconds Left, and upcoming Selfish Act plans. During the episode I was drinking Takesi Gesha from Coffee Collective. Photo by Brandon Oleksy Episode Links: https://coffeecollective.dk/ https://selfishact716.bandcamp.com/ https://www.beansandbreakdowns.com/

In this episode, I am joined by Muki Yeung, specialty coffee trader at C. Dormans in Kenya, to explore the current dynamics of Kenya's coffee market. With over a decade of experience working in coffee both in Australia, Brazil and Kenya,  Muki offers valuable insights into the evolving coffee buying process in Kenya. We delve into recent shifts in market dynamics and their implications for the available coffee selections. During my recent cupping sessions for purchasing coffees, I observed significant changes, and Muki shares her insights to the underlying reasons. We discuss Mukis theory on the decline in standout coffees, linking it to the high focus on efficient production methods and the growing use of hybrid coffee varieties. We talk about the potential impact of these changes on Kenya's coffee industry and brainstorm strategies to reverse this trend. As Muki prepares to transition from C. Dormans to managing multiple coffee estates, she aims to establish best practices for coffee production in Kenya, including sustainable water management post-fermentation.  Our conversation also touches on why many buyers still perceive cooperatives as the primary source of the best coffees. We conclude by acknowledging our shared belief that paying a higher price for coffee is essential, and that we have to continue to reward people for producing high quality products. Failing to do so makes it challenging to maintain quality standards. Music by my uncle Jens Wendelboe. If you are interested in learning more about coffee pricing, you can check out the "The importance of transparency in coffee — A conversation with Coffee Collective (#15)". You find it here: https://timwendelboe.no/2023/10/the-importance-of-transparency-in-coffee-a-conversation-with-coffee-collective-15/

Fluent Fiction - Danish: Bike Mix-up: The Hilarious Tale of Tired Mistakes Find the full episode transcript, vocabulary words, and more:fluentfiction.org/bike-mix-up-the-hilarious-tale-of-tired-mistakes Story Transcript:Da: Det var manglende søvns skyld.En: It was due to lack of sleep.Da: For ingen anden grund kunne Lars finde til at tage en andens cykel.En: Lars couldn't find any other reason for taking someone else's bike.Da: Han havde fået en hund tidligere, da han blev taget for at spise en andens mad i skolen.En: He had gotten a warning before when he was caught eating someone else's food at school.Da: Han vidste bedre.En: He knew better.Da: Men her var han på Nørreport station i København, træt, efter en lang aftenvagt.En: But here he was at Nørreport station in Copenhagen, tired after a long evening shift.Da: Alle cyklerne var næsten ens.En: All the bikes looked almost the same.Da: Hurtigt sprang han op på den cykel, der lå tættest på ham, og trampede afsted.En: Quickly, he hopped on the bike closest to him and pedaled away.Da: Sofie havde brugt sin hele formiddag på at finde sin cykel.En: Sofie had spent her entire morning trying to find her bike.Da: Hun måtte gå hele vejen fra Nørreport til kontoret på Vesterbro.En: She had to walk all the way from Nørreport to the office in Vesterbro.Da: Men det, der virkelig gjorde hende vred, var ikke at miste sin cykel, men at nogen havde ladet en helt anden cykel stå på hendes plads.En: But what really made her angry was not losing her bike, but someone leaving a completely different bike in its place.Da: Hvem ville gøre det?En: Who would do that?Da: Maja havde set det hele.En: Maja had seen it all.Da: Hun havde ventet på 5A-bussen til Amager, da hun så Lars hoppe på Sofies cykel og køre væk.En: She had been waiting for the 5A bus to Amager when she saw Lars jump on Sofie's bike and ride away.Da: Hun var ikke sikker på, at det var Lars, men der var noget ved ham, der gjorde hende næsten sikker.En: She wasn't entirely sure it was Lars, but there was something about him that made her almost certain.Da: Hun havde også set Sofies ansigt, da hun opdagede, at hendes cykel manglede.En: She had also seen Sofie's face when she realized her bike was missing.Da: Maja greb sin telefon og skrev en besked til Lars.En: Maja grabbed her phone and sent a message to Lars.Da: "Har du byttet din cykel med en anden?En: "Did you swap your bike with another one?"Da: "Lars svarede straks.En: Lars replied immediately.Da: "Nej, hvorfor spørger du?En: "No, why do you ask?"Da: "Maja tog et dybt åndedrag.En: Maja took a deep breath.Da: "Fordi du måske har taget Sofies.En: "Because you might have taken Sofie's."Da: "København er en by fyldt med cykler, så man skulle tro, det var svært at finde én bestemt cykel.En: Copenhagen is a city filled with bikes, so one would think it was difficult to find a specific bike.Da: Men der var en særlig ting ved Sofies cykel, som Lars nu huskede.En: But there was something special about Sofie's bike that Lars now remembered.Da: Hendes sadel var fyldt med farverige klistermærker.En: Her saddle was covered in colorful stickers.Da: Og han sad nu på dem.En: And he was now sitting on them.Da: Med et chok tog han telefonen op og ringede til Sofie.En: With a shock, he took out his phone and called Sofie.Da: "Jeg tror, jeg har taget din cykel," sagde han i en skyndsom stemme.En: "I think I took your bike," he said in a hurried voice.Da: "Undskyld.En: "I'm sorry."Da: "Sofie lo.En: Sofie laughed.Da: "Så har du min cykel!En: "So, you have my bike!Da: Min chef vil ikke tro mig, når jeg fortæller hende, at min cykel er blevet byttet!En: My boss won't believe me when I tell her that my bike has been swapped!"Da: "De havde begge travlt, men de aftalte at mødes på Kongens Nytorv efter arbejde for at bytte cykler.En: Both of them were busy, but they agreed to meet at Kongens Nytorv after work to swap bikes.Da: Og der stod de så, grinende som børn, over den sjove forveksling.En: And there they stood, laughing like children, over the funny mix-up.Da: Maja havde ventet på dem.En: Maja had been waiting for them.Da: Da de ankom, sprang hun ud fra et hjørne og rakte sine hænder op i triumf.En: When they arrived, she jumped out from a corner and raised her hands in triumph.Da: "Jeg vidste det!En: "I knew it!"Da: " råbte hun.En: she shouted.Da: Alle tre brød ud i latter og gik hen til The Coffee Collective for at få en kop kaffe og snakke om det sjove misforståelse.En: All three burst into laughter and went to The Coffee Collective to have a cup of coffee and talk about the amusing misunderstanding.Da: Moralen af denne historie?En: The moral of this story?Da: Når du er træt, så tjek to gange, om det nu også er din egen cykel!En: When you're tired, double-check if it's really your own bike!Da: Fordi en by som København, fyldt med cykler på hvert gadehjørne, er ét stort sted for sjove forvekslinger.En: Because a city like Copenhagen, filled with bikes on every street corner, is a big place for funny mix-ups. Vocabulary Words:It: Detwas: vardue: skyldto: tillack: manglendeof: afsleep: søvn.: .Lars: Larscouldn't: kunne ikkefind: findeany: andenother: andensreason: grundfor: tiltaking: tagesomeone: en andenselse's: cykelsbike: cykel.: .He: hanhad: havdegotten: fåeta: enwarning: hundbefore: tidligerewhen: dahe: hanwas: varcaught: taget

In this installment of Farm Talk, join Paul as he visits Rancho Filoso near Santa Paula, California, to meet Lisa Tate, the visionary behind the California Coffee Collective. Lisa was recently featured on the Ventura County Star newspaper's front page. To celebrate her even more, join us for this captivating episode. Situated amidst the picturesque landscapes, this collective stands as one of the pioneering five farms cultivating coffee in California. Remarkably, their venture into commercial production commenced just last year! While Lisa is relatively new to coffee cultivation, her family boasts a farming legacy dating back to the 1800s. In an engaging conversation spanning under 30 minutes, Lisa delves into her journey from avocado cultivation to the exciting realm of coffee farming. Listeners will be captivated by the unique methods employed by her all-women crew and volunteers during the harvesting process. One innovative technique involves painting the women's nails in the exact shade of ripe coffee cherries, ensuring only the perfectly ripened ones are picked—an indispensable step in the coffee production cycle. For the intriguing fate of coffee bush leaves, you'll have to tune in to the complete episode! Through their efforts, Lisa and the Coffee Collective have not only demonstrated that coffee can thrive in Ventura County but have also brewed a genuinely exceptional cup of joe. (Spoiler alert: it's truly outstanding!)   Watch the full episode on Paul's YouTube Channel   0:00 Intro Music 0:06 Paul welcomes Lisa Tate from the California Coffee Collective to the show 0:33 What is the California Coffee Collective? 1:38 Lisa describes why it's called a “Collective”  2:03 The farm is in avocado and lemon country, how did Lisa think of growing coffee? 3:13 Two varieties of coffee grown  4:29 Lisa shares the beginnings when they first started planting and harvesting AND her passion for women in agriculture 5:34 Harvesting parties! 6:51 Having volunteers freed up monies for experimenting with coffees 8:31 Find out if they are in the “roasting game,” too 9:37 Their website for purchasing: www.californiacoffee.com 9:49 Lisa comes from a long line of farmers and she is the first to break into coffee 10:47 Rancho Filoso 11:04 How volunteers are taught to harvest and how nail polish is involved 11:58 Scoring coffee? Learn more here! 14:17 What makes Southern California and the coast good for coffee farming 14:59 Equipment needed to grow and what about water/irrigation? 16:22 Just how big do the bushes grow? 16:43 ALL parts of the plant are being used 17:43 Does the region produce a certain flavor of coffee? 18:37 How Lisa got into the “Coffee Game” 22:11 The name of the coffee: “Filoso” 21:49 Lisa tells us how we drink a special coffee 23:27 A bean grown in a different region- what happens to it? 24:18 How the Thomas Fire of 2017 effected the ranch 25:10 Thank you to our Sponsor: Opus Escrow   Find Lisa Tate's article in the Ventura County Star at: www.vcstar.com   Related Episodes: Bonito Coffee: Ojai's Farm to Cup Coffee Organic & Sustainable Hop Farming in Fillmore, CA with Mollie Engelhart Grains of Wisdom: A Conversation with Andrea Crawford of Roan Mills Bakery   Have ideas for future episodes? We'd love to answer your questions - leave a comment! For any home buying or home selling needs in the Ventura County area of California, please reach out to Paul@HomeAndRanchTeam.com or visit www.HomeAndRanchTeam.com  

“The goal with the collective is to bridge that gap–so then there is a lot more equity and a lot more opportunity. Because these coffees are incredible and most of the time when they're coming from people of marginalized identities, those people are ensuring that they're honoring  the farmers as well–and so the farmers are then getting equitable pay. And so it's creating that throughout the supply chain.” This week on the show we're talking coffee with Korie Griggs. She's with the Color of Coffee Collective, working to support equitable access in the world of specialty coffee. She also has a message about slowing down and taking time to smell the coffee.  And stories about elderberries and peaches from Harvest Public Media.

“The goal with the collective is to bridge that gap–so then there is a lot more equity and a lot more opportunity. Because these coffees are incredible and most of the time when they're coming from people of marginalized identities, those people are ensuring that they're honoring  the farmers as well–and so the farmers are then getting equitable pay. And so it's creating that throughout the supply chain.” This week on the show we're talking coffee with Korie Griggs. She's with the Color of Coffee Collective, working to support equitable access in the world of specialty coffee. She also has a message about slowing down and taking time to smell the coffee.  And stories about elderberries and peaches from Harvest Public Media.

On this episode I'm joined by Alex, drummer for DON'T TRY. We talk about his coffee order, his brewing setup, first drum kits, being a song-centric musician, and the "Shoe Knife" EP. During the episode I was drinking a cup of Los Rodriguez from The Coffee Collective. Photo by Rémi Deschenes Episode Links: https://coffeecollective.dk/ https://fantomecafe.ca/en https://donttryqc.bandcamp.com/album/the-shoe-knife-ep https://www.beansandbreakdowns.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/beansandbreakdowns/message

Especially important for the younger generation is access to the wisdom and experience of those who have gone before. Older coffee professionals can also benefit from the drive and perspectives of the younger. Problem is that we tend to only converse with and stick to your own age group and the benefit of cross generational communication is lost.  On today's Shift Break we will be talking about mentorship and the importance of seeking these intergenerational relationships and the benefit it brings not only to our own development as individuals, but to the industry as a whole.  Related episodes: 349 : Talking About 21st Century Coffee w/ Kenneth Davids 397: Diversity and The Color of Coffee w/ Keith Hawkins, The Color of Coffee Collective 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major Cohen 003: The Role of Mentorship in Specialty Coffee w/ Pete Licata 339 : What Good Barista Training Produces 228 : Cracking the Leadership Code w/ Alain Hunkins Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co.

In this episode, I chat with Janis Podins about winning coffee masters as well as other comps and competition culture at Coffee Collective.Janis has competed so many times, with great success across multiple competitions so has a lot of experience to draw some helpful nuggets from.Janis works for Coffee Collective in Denmark:https://coffeecollective.dk/shop/The pots are for your used spoons, make sure to subscribe to the podcast and please enjoy. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Farm Talk, Paul is on location with Lisa Tate, founder of the California Coffee Collective at Rancho Filoso outside of Santa Paula, California. Not only is California Coffee Collective one of the  first of five farms to grow coffee in California, their crop just went into commercial production in 2021. Lisa may be new to growing a coffee crop, but her family have been farmers since the 1800's.  In just under 30 minutes, Lisa discusses how an expertise in growing avocados led to a giant revelation. Listeners will also discover how an all women crew and volunteers do all of the harvesting  - and the tricks they have up their sleeve. One method Lisa devised is painting the women's nails the exact color of a ripened coffee cherry. The harvesters then only picked perfectly ripened coffee cherries which is a critically important part of the process. You'll have to listen to the full episode to find out what happens to the leaves from the coffee bush! Lisa and the California Coffee Collective have proven coffee can be grown right here in Ventura County, but is the cuppa joe any good? (Spoiler -  it's really great.)    Related Links California Coffee Collective About Lisa Tate California Coffee Farm Tour   Watch the full interview with Lisa on location at Rancho Filoso on Paul's YouTube channel.  _ Have ideas for future episodes? We'd love to answer your questions - leave a comment! For any home buying or home selling needs in the Ventura County area of California, please reach out to Paul@HomeAndRanchTeam.com or visit www.HomeAndRanchTeam.com A special THANK YOU to our sponsors! Farm Talk with Paul Ward would not be possible without the support of our sponsors, Opus Escrow and Karly Rosalez from The Money Store. Supporting our sponsors ensures Farm Talk can provide listeners with the best possible episodes.  

Creating a moment of delight and excellence is what we all want to do when we set up our shops and make coffee for others. We also want to be delighted ourselves with the things we create and feel a sense of pride in each and every drink. Given the range of beverages we serve, that is pretty rare to find. But at least one place manages to strike this balance and has been doing so with singular focus for the past 8 years. Today we get to talk with the owner of the Award winning cafe, Endorffeine in Los Angeles, CA, Jack Benchakul! Jack is a biochemist who turned to small business to find more meaning and fulfillment in work. This set him on a path to pursue craft first through the pastry arts and finally in the coffee industry after one life changing cup of coffee.  Jack learned all he could at home then as a barista before starting Endorffiene with his cousin Ttaya Tuparangsi in 2015 with the goal to pursue a balanced and refined coffee experience unlike any that was currently available. Jack's integrity, knowledge of craft and science, and constance in this pursuit has not only gained Edorffeine nority from famous food writers like Jonathan Gold and Bill Addison, gained Endorffeine, but also recognitions such as "Best Coffee Shops in the U.S. from Food and Wine and on of the "101 Restaurants, Dishes, People, and Ideas from The LA Times. Beyond these things, Endorffeine is firmly established in the coffee community and garners the respect of their industry peers world wide.  In today's conversation with Jack we will be exploring the story of Endorffeine and their unique approach to creating beauty, balance, and community one cup of coffee at a time.  We cover:  Jacks Journey from Biochemistry to pastry to coffee The coffee epiphany that set his course Establishing Endorffeine and its mission Staying consistent over time Pursuing customer facing work as an introvert Values based Menu curation and refinement  What is the “deep fight” Pride in operation and ownership What the pandemic revealed Connecting with customers Advice to other owner on integrity and patience Links: www.endorffeine.coffee Instagram: @endorffeine    Related episodes: 375 : Founder Friday! w/ Roland Horne of WatchHouse 359 : Founder Friday! w/ Nigel Price of Drip Coffee Makers NYC 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark   Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call!   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com      

Creating opportunities for a wide group of people to experience coffee seems like a goal we have for just for consumers. As good of a goal as that is, it is equally and maybe even more important that this goal be applied to the people who work in coffee. Sadly it is all too convenient for us to default to the easiest and most familiar options for those opportunities and as a result we tend to find a lack of diversity in the shop and beyond.  This does not need to be the case and to help show us what we can do what he is doing to address the issue, we are welcoming to the show, Keith Hawkins of The Color of Coffee Collective!  Keith Hawkins has been in the coffee industry for over 25 years and is a passionate coffee connoisseur. Keith's pragmatic approach to the coffee industry is to educate, introduce and inspire the consumer, curator and the curious to explore an awe inspiring journey of coffee that will certainly compel conversations and change. Keith is the Founder of The Color of Coffee Collective and Koffee with Keith. The Color of Coffee Collective is comprised of diverse and talented minority coffee growers, farmers, producers, roasters, baristas, artists, and coffee enthusiasts. The mission of The Color of Coffee Collective is to educate people about the specialty coffee industry from a diverse perspective through symposiums, workshops, conferences, and open and honest conversations. This is a wonderful, deep, and maybe hard conversation that I hope inspires you!    We cover:  Keith's history in coffee Experiencing inequity in spite of qualifications Carving out a path and creating a conversation How the Color of Coffee Collective was founded Why we default to a lack of diversity Getting used to discomfort to make progess Resourcing the next generation Inclusive ambition and others focused legacy  How the collective has already inspired change Supply chain equity Advice to the next generation seeking opportunities What we can do to take action in our businesses Links: www.colorofcoffeecollective.com Instagram: @colorofcoffeecollective   Related episodes: 183 : Exploring Diversity w/ Phyllis Johnson 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan 322 : A Conversation w/ LaNisa Williams of Barista Life L.A. 225: Encore Founder Friday! Dorian Bolden of Beyu Caffe, Durham, NC     Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

A conversation with Korie Griggs of the Color of Coffee Collective.

A conversation with Korie Griggs of the Color of Coffee Collective.

The 20+ year industry pro and founder of Color of Coffee Collective talks about the start-stop pace of progress—and following through on attempts to do better. A full transcript of this episode can be found at bossbarista.substack.com

Welcome in to State Your Line, voted the Best Local Podcast in Kansas City in The Pitch Magazine and Kansas City Magazine in 2019, 2020, & 2022! This week we talk with Isaac Hodges, President of the FairWave Coffee Collective This episode includes some of our favorite segments: Chiefs Week 2 Win Openings and Closings What'd We Try This Week Personal Pine Tar Mixed Plate of People at Coffee Shops

In this episode of Farm Talk, Paul is on location with Lisa Tate, founder of the California Coffee Collective at Rancho Faso outside of Santa Paula, California. Not only is California Coffee Collective one of the first of five farms to grow coffee in California, their crop just went into commercial production last year! Lisa may be new to growing a coffee crop, but her family have been farmers since the 1800's. In just under 30 minutes, Lisa discusses how an expertise in growing avocados led to a giant revelation. Listeners will also discover how an all women crew and volunteers do all of the harvesting - and the tricks they have up their sleeve. One method Lisa devised is painting the women's nails the exact color of a ripened coffee cherry. The harvesters then only picked perfectly ripened coffee cherries which is a critically important part of the process. You'll have to listen to the full episode to find out what happens to the leaves from the coffee bush! Lisa and the Coffee Collective have proven coffee can be grown right here in Ventura County, but is the cuppa joe any good? (Spoiler - it's really great.)

We speak with Darina, the founder of Carbon Coffee Collective to discuss how ReFi tools are being used to connect the private carbon market with coffee farmers so that they can be compensated for employing regenerative agricultural practices on their farms around the world. Episode Links Carbon Coffee Collective Twitter Darina Twitter --- Support this podcast: https://anchor.fm/the-block-explorer/support

Kathyayini Muddaiah & Rakhee Vishwanath, are the two amazing young ladies that power up @unakki_Coffee_Collective. So here is the scene, Kathyayini, Rakhee and I were in the Car, on our way to @bluetokai Koramangla, (with @itsonlycoffeebaby)  this was for the public cupping of the new harvest from producers doing specialty coffee processing for the first time. While we were in the car, we had recorded this episode. So it honestly seems like a really nice, honest conversation between us, in the car. If you plug into your earphones close your eyes, you can technically seat next to me in the passenger seat while we indulge in this really amazing conversation. Coffee, people, age, work, ethics, quality, struggles, fun, opportunities, gender, generations, work, respect, love, marriage, family, support, coffee processing, specialty coffee, Indian Coffee and more coffee was the topic for the conversation.  we did discuss and mention about @kerehaklu @baarbara @asif @bluetokai @jameshoffman @kolliberri @pranathi @aeropress @anaikadu @hippla @nesar @lynn  and more. A lil about Unakki Coffee Collective :  Unakki A Coffee collective community, from Joldal - Palya, Chikmagalur dist. 3700ft - 5000ft Aim - to recognise the hard work that goes in coffee farms & help them get recognition We started exploring the specialty market very recently from 2020. We aspire to start a revolution in specialty coffee from our region. We focus on improving the quality of our sourced coffee by focussing on all the stages post harvest processing. Formed by two women Kathyayini and Rakhee with backgrounds of Architecture and Software, the idea was always to celebrate good coffee. "UNAKKI" is derived from a "den of snakes" which has been in our region for more than 400 years. It is worshiped by villagers as it has withheld all the natural calamities and stayed still.

I dagens podcast-interview snakker jeg med min nye ven Jon som kommer fra England og som har boet i Danmark de sidste 3 år og som arbejder i Coffee Collective på Nørreport. Lyt med og prøv at svare på spørgsmålene til sidst i udsendelsen

Maersk Growth is the venture arm of A. P. Moller – Maersk, one of the largest shipping and logitics companies in the world. 1/3 of all food is wasted or lost as it moves from the farm to our tables. Fixing inefficenices along the supply chain is key for cutting down on waste. To discuss how Maersk is thinking about food, my guest today is Peter Jorgensen, a Partner at Maersk Growth focused on their FoodTrack.  A small note, that this was one of the first podcast episodes I recorded back in 2019. I re-read the transcript the other day and it felt more relevant than ever, so I wanted to share it with you again.  Episode Transcript Related Links  Too Good To Go on building a startup that tackles foood waste Matt Homewood on stopping supermarket food waste Amass on creating a zero-waste restaurant Electrolux on using appliances to curb consumer food waste How companies like Coffee Collective figure out shipping when starting up More interviews with corporations investing in food solutions Join us on Instagram 

If you've been to the Nordics, odds are you've tried licorice. In today's episode, we dive into the story of the luxury licorice and chocolate company Lakrids by Bülow. Johan Bülow started cooking licorice in his mom's kitchen on the Danish island of Bornholm in 2007. Fast forward to today and they've become an iconic brand with sales in 35 countries and counting. Their mission: to make the world love licorice. This episode traces the evolution of the company, diving into valuable lessons around food entrepreneurship, branding, and sales. Episode Transcript Related Links  Coffee Collective on responsible sourcing  Vivino's startup story Oatly's Startup Story  Growing hemp on the island of Bornholm  True Gum on developing a plastic-free chewing gum  Like the show? Subscribe to our newsletter on Substack to get notified about new episodes.

In Episode 15 of our podcast I speak with Peter Dupont and Klaus Thomsen who together with Casper Engel founded the Coffee Collective in Copenhagen, Denmark in 2007. The Coffee Collective is by many, including myself, considered to be one of the few coffee companies in the wold that really walk the talk. They are one of the highest regarded companies in the world when it comes to  sourcing and roasting coffees of the best quality and they have from the start of their company been buying coffee focusing on transparency in the value chain and buying coffees as directly as possible from the farmers. Not only is their company B Corp certified, but they have also been part of developing the idea behind the Pledge and donating data to the Specialty coffee transaction Guide. It is a privilege to be able to call them my friends as The Coffee Collective have been one of my big inspirations for many years. In this episode we talk about transparency in coffee, why transparency is important and  what transparency really means. It is no secret that the commodity coffee price is disconnected from the producers needs to make a decent living. The fact that it has been more or less the same price for over 50 years means that most farmers are not able to make a profit. Looking at inflation alone the price for green coffee should be at least 3-4 times higher than what it is today. You may also have noticed that the «specialty coffee»  companies around the world often say that they pay more for their coffees because it is of high quality. But is it enough, and is the money going back to the farmers? And are we comparing what we pay against the wrong price benchmark?   Tune in to learn more about coffee prices, how we buy coffees and why we believe being transparent is important for the future of coffee. Links we mentioned in this episode: https://www.transparency.coffee https://coffeecollective.dk https://www.transactionguide.coffee Music by my uncle Jens Wendelboe

Today we get to talk with a pillar and foundational member of the specialty coffee community, Phuong Tran of Lava Java For 20 years now Phuong Tran has been the owner/operator of the famed coffee shop, Lava Java in Ridgefield Washington. There she discovered a passion for coffee that led her to not only craft the shop into a beacon of hight standards in the beginning of the 3rd wave of coffee, but she also became inspired to begin competing to in barista competitions as a way to improve. She won the U.S. title in 2005 and amidst the notoriety of the win simply continued to run a great cafe and teach coffee to her staff and through the SCA.  I am lucky to consider Phuong a friend who I have known since back in 2006 or so. I have been inspired by her consistency, focus, values, and the simplicity with which she runs her shop and crafts her life.  Today we get to explore her story from buying a business, discovering specialty coffee, and taking on new challenges - to competition, teaching, and advice to other owners from her extensive experience.  I hope you really enjoy this one! We cover:  Beginning coffee as an owner  Buying an existing shop Learning the industry and taking on challenges Changing and refining things at the shop Establishing standards and finding specialty coffee Motivation for Competition   Winning the U.S. Title Scaling to a 2nd location Choosing simplicity Self care and balance    Links: www.lava-java.com   Recommended Episodes: 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA Founder Friday! w/ Adam Obrátil of Industra Coffee, Brno, Czech Republic 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark 232 : Founder Friday w/ Blew Kind of Fanny Lou's Porch   Visit our awesome sponsors! Ground Control : Revolutionary Batch Brew Coffee! www.groundcontrol.coffee   The Barista Series: Best Plant Based Beverages on Earth! www.pacificfoodservice.com  

This week we're going Dutch. The Netherlands has some amazing breweries and we've got two that are no stranger to the show. Brouwerij Kees has been releasing releasing their Barrel Project for years. They've been pretty good. Today we have Barrel Project 19.11, a barrel-aged barleywine aged on Knockando single malt scotch barrels for 8 months.  After that we have a well reviewed friend of the show Moersleutel.  Double Roast Kieni is a double-roasted imperial stout with coffee from the amazing Danish coffee roasters Coffee Collective. 

To kick off 2022 we bring you a very special bonus episode with Klaus Thomsen, co-founder of the legendary Coffee Collective – a boutique specialty coffee chain, roastery, and bakery based in Copenhagen, Denmark.In this episode, we discuss Klaus' early career and inspiration, the vision and culture behind Coffee Collective, and his key learnings to creating a successful and sustainable coffee business.Subscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

It's Founder Friday! Today we are going to be exploring the story of a ground breaking and standard setting Italian coffee roaster and cafe. Our guest on this last Founder Friday of 2021 is the founder of Caffe Artigianale, Francesco Sanapo! From learning the classic Italian way of coffee working for his fathers coffee bar at age 14 - to discovering specialty coffee eventually becoming a 3 time Italian Barista Champion and WBC finalist, Francesco wanted to take his knowledge of Italian coffee history and make it beautiful again through a progressive specialty lens. Since founding Ditta Artigianale in 2013 as a roastery the company now has 3 cafes and a 4th coming soon internationally and is regarded as one of the best cafes in all of Italy.   In our conversation with Francesco we will be exploring his ounrey into coffee, the values and philosophy he developed over his career, and the ins and outs of how he founded and grew this wonderful coffee business.  We cover: Working at his fathers cafe Italian coffee culture Respecting history and making it beautiful again Studying daily as key to success Success in competition and beginning the company First steps, challenges, and expansion philosophy Selecting staff, training, and delegating Making it all work between stores and scaling Sticking to your values  How to introduce customers to specialty   Links: http://dittaartigianale.it Francesco IG Ditta Artigianale IG Francesco's 2013 WBC performance    Related Episodes: 205 : Inside Caffe Florian, the World's Oldest Coffee Shop ! | Venice, Italy 308 : A Conversation w/ Italian Brewers Cup Champion, Alessandro Galtieri 198 : The Evolution of the Coffee Shop w/ Prof. Jonathan Morris 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark   Visit our awesome sponsors! Ground Control : Revolutionary Batch Brew Coffee! www.groundcontrol.coffee   The Barista Series: Best Plant Based Beverages on Earth! www.pacificfoodservice.com  

The Byington Brothers (Luke, Scott and Eric) are the founders of Queen City Coffee Collective. They were voted the Best New Coffee Roaster in 2019 by Westword Magazine. I met them through a random Craigslist post, and for that, I am forever in debt to Craig. They are the purest definition of good dudes and entrepreneurs. They started QC by roasting in a closet in the back of a barber shop, and have grown into one of Denver's best roasters. Most importantly, every single person who has worked for or with QC has had nothing but good things to say. They take care of everyone they work with, from baristas to farmers to customers.

Yohan Caunegre has been a barista, and more generally involved in the specialty coffee industry since 2010. He's lived and worked in many different countries including the states, Uk and Australia.He is a partner and GM / Head of training at L'Alchimiste in Bordeaux. L'Alchimiste is a specialty coffee roastery and cafés , who focused on terroir coffees with very high traceability and great social values. They put a lot of work and effort on quality, service, training and sustainability on everything they do at l'Alchimiste.They get to travel every year to the farms they work with around the world. His coffee inspirations come from many places and industries, but looks up to Tim Wendelboe in Oslo and Coffee Collective in Copenhagen. Apart from coffee, his primary passions are natural wine and adventure climbing. If he's not at the roastery, you'll find him with no cell reception, high in the pyrénéés mountain range. @lalchimiste_torrefacteur and www.alchimiste-cafes.com 

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    

Klaus Thomsen is one of the Founders of Coffee Collective. Their goal is to explore and unfold exceptional coffee experiences, in a manner that gives better living conditions to coffee farmers across the globe. For nearly, 15 years they have been pushing the coffee industry to do business differently. In this episode, we discuss their many initiatives from transparently sharing what they pay for coffee to going carbon neutral by 2022. Their dream is for a coffee farmer in Kenya to obtain the same status and living conditions as a winegrower in France.  11:30 What creates great taste across the supply chain 19:30 Paying farmer's a fair price  24:00 Direct trade and opening up the books for transparency 33:00 Creating a market for specialty coffee 50:30 Going carbon neutral by 2022 If you like this episode, check out this podcast with Tim Wendelboe who runs a roastery and coffee shop in Norway as well as a coffee farm in Columbia. We further explore what creates great taste and sustainability in coffee. For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.

Tim Wendelboe runs his own roastery and espresso bar in Oslo, Norway where he imports, roasts and serves high quality coffees. Tim has won multiple international barista competitions and is known for his ability to create great taste. In this episode, we trace Tim's career starting as a barista, moving into coffee roasting, and then starting his own Farm, Finca el Suelo, in Columbia where he practices biological coffee farming. We also discuss how Tim works closely and transparently with farmers to improve their coffee quality.  8:30 Positively influencing great taste in coffee 15:30 The Tim Wendelboe coffee shop experience 18:00 How Tim works with farmers around the world  27:30 Adventures in biological coffee farming in Columbia 43:20 Sustainability and transparency  If you like this episode, check out this podcast with the Coffee Collective where we further explore what creates great taste, transparency, and sustainability from another Nordic point of view. For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.

This week on The Shop Table, Marc interviews Kevin Miner and Matt Pfeifer from Upstate Coffee Collective! They chat about music, friendship, the fact that pop punk is NOT DEAD, and of course coffee. The interview easily could have gone on for hours so we hope to bring them back on at some point soon. Meanwhile in the intro, Westie lets his kids run wild in a park so that he can do whats important.....record a podcast intro! Parenting 101 folks. As always enjoy the listen! And take coffee and take care!

Tonen er blevet decideret "ond" på nettet. Det har den sådan set været længe, men kan vi lave det om? Det hævder Kresten Schultz-Jørgensen. Et par danskere har fået til opgave at kåre årets bedste kaffe. Men selvom vi elsker at drikke kaffe i Danmark, er det langt fra alle, der faktisk kan skelne dårlig kaffe fra god. I 2020 blev rekordmange banderelaterede drab registreret i Danmark. Har banderne fået mere frit spil, eller hvad kan det skyldes? Og så slutter 4-toget fredagen med at tage på fisketur. Medvirkende: Kresten Schultz Jørgensen, adm. direktør i Oxymoron, Peter Dupont, direktør og medstifter af Coffee Collective, Dan Bjerregaard, journalist på Ekstra Bladets kriminalredaktion og Theodor Langston, vært på Radio4.

I am thrilled to get to feature Anne Lunnel and Charles Nystrand of Koppi: Fine Coffee Roasters on this month's Founder Friday! Founded in 2007, Koppi not only established itself as of Sweden's preeminent third wave coffee companies but also as one of the world's best roasters. Both Anne and Charles have one the Swedish Barista Championship and additionally Anne has won the Swedish Brewers Cup finishing 6th in the world.  Their business was established as a roaster retailer in their home town of Helsingborg where they focused on sourcing and serving amazing coffees through a dense of relationship and sustainability. After 1 years they made a dramatic with to only roasting that both simplified their life and their business resulting in an even more healthy company.  In today's conversation with these world class roasters we will be exploring their story from founding through present day and the lessons, experiences, and values that have guided them along the way.  We cover: Early days of barista work and competition The learning curve to starting a retail/roaster Principles of quality and doing coffee differently in Sweden Sourcing values of relationship and accessibility   The move to close the retail shop Lessons in personal and professional balance Advice and hopes for the coffee industry today Links: www.koppi.se Instagram   Related Episodes: 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark Founder Friday! w/ Adam Obrátil of Industra Coffee, Brno, Czech Republic 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India     The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoodservice.com  

Visit Saltverk onlineSupport the showApply for the eResonaid Scholarship--Fabian Geyrhalter:Welcome to the show, Bjorn.Björn Steinar Jónsson:Thank you. Thanks for having me.Fabian Geyrhalter:Absolutely. It's such a pleasure having you. You're calling in from the beautiful country of Iceland, where I made some fond memories myself. I was up in Budir actually, which seems to be like half the way up to the Westfjords from Reykjavik, where I think you're located right now.Björn Steinar Jónsson:Yeah.Fabian Geyrhalter:It's such an unbelievably breathtaking place and I have some wonderful friends up there, but they are actually way up there in Akureyri, so I don't know if I said this right, but they're like way up north.Fabian Geyrhalter:I am really, really thrilled to have you on the show because I love what you're doing. You took it upon yourself to pick up where the Danish king left off when he established salt making in Iceland. That was in the 18th century using geothermal energy to produce salt. How did you get into this? Was it a fascination with salt, with food, with sustainability or a love for your country? Tell us a little bit about the story, because it is very unique for you to get into salt making.Björn Steinar Jónsson:Absolutely. I think a combination of the things that you mentioned. I lived in Copenhagen for 10 years, so got a little of perspective from the outside. I think for Iceland, maybe for citizens of many other countries, when they go abroad, they see their own country and their own place from another perspective. Every summer I came back to Iceland, I learned to appreciate the very same things that you mentioned, which is so beautiful about Iceland. It's the nature. It's going into the countryside. I'm from the capital, not from the remote location where we have our production, but this is something that I got fascinated to.In Copenhagen, when I started to live there, things were starting to happen around... I was starting engineering, and this was around 15, 17 years ago around 2004, 2005, and sustainability in manufacturing processes was something that came across me during my studies. But then also there was something happening with food in Copenhagen. In 2005, a restaurant called Noma starts with using Nordic ingredients and I saw them using ingredients from my home country, skyr, which is an Icelandic yogurt that's actually big now also in the United States.And there were things happening within coffee where you had the third wave coffee makers in Copenhagen Coffee Collective, someone like Blue Bottle in the US.Fabian Geyrhalter:Yeah.Björn Steinar Jónsson:Within microbreweries from Copenhagen, there are some pretty strong brands, Mikkeller, and these were things that fascinated me just as a foodie. I was a local at the Mikkeller brew pub, which is in my neighborhood, and the Coffee Collective coffee shop, where they were taking the transparency around where the sources are from the product that we're making and taking it back to the next level. I think from this, and also from the fact that... So in Iceland in 2008, there was a financial maelstrom in the Icelandic economy.Fabian Geyrhalter:That's right. Yeah.Björn Steinar Jónsson:So in the years after, and when I'm about to finish my studies in Copenhagen, then there weren't abundant opportunities to do something in Iceland, if you wanted to add that. So I think the idea is something that comes to me under these circumstances and these influences. I wanted to do something that originated in my home country.As an Icelander, I knew that geothermal energy is something that could be exploited here in Iceland, that could be used. Through that and through my interest in food, I initially over a cup of coffee discussing with a friend why isn't there salt made in Iceland. I mean, we're an island, we have these geothermal energy. Then I stumbled upon the story of the old salt production by the Danish king in the 18th century. I think that's a snowball that in the summer of 2011, got me to just try and see if this could be done. It was just a pet project, if you could say so. It's just something that I just wanted to do. I just spent my summer vacation away from school seeing if this could be done in a small scale.Took me a week to get the first 200 grams or 10 ounces of sea salt by using the geothermal energy. But also, the first five days, nothing was happening and I was probably almost giving up. Then salt started to form on this small little salt pan that I made. I took that back to Reykjavik and the very first thing that I did was to take it to Dill Restaurant, which is Iceland's only Michelin star restaurant today, where I was acquainted with the head chef. I just came into his kitchen and said, "Hey, this is a salt that I make. What do you think about it?" He was amazed and said, "Go back and make some more of that." That's sort of a snowball that starts rolling 10 years ago.Fabian Geyrhalter:That's really amazing. Let's talk about your process. So on your website, which I would invite every listener to go through to get a good sense of your brand's unique story, you state the following: You say, "During this whole process, we use 206 degree Fahrenheit or 93 degrees Celsius hot Geyser water from the hot springs of Reykjanes, where we use it in the preheating, boiling and drying process of our salt. Geothermal energy is the sole energy source used, which means that doing our whole process, we leave zero carbon footprint on the environment and no CO2 and CH4 emissions." This is unbelievable. You even use the geothermal energy to heat the building, right? I mean, everything is basically completely sustainable.Obviously, there's one thing to actually be able to get salt. It's another thing to actually create this infrastructure up there in a very remote area. I mean when my listeners go to your website, they're going to see some pictures, or in Instagram, they see how remote it really is. And looking it up on a map, I mean we're talking about remote that most people in Central Europe or in New York or San Francisco, couldn't even gas. How did you experiment to get this all right? Here in Silicon Valley, we experiment and create test pages and it's like, Oh, and does the project work? But with that, I mean, one thing you get salt, but then how do you actually create this quote unquote, little production area, facility. I don't want to call it a factory because it's far from it. How did you start creating this?You talked about the very beginning of the experiment, but how did that keep going? Was that information being handed down from generation to generation for you to pick it up? Or did you literally just have to learn everything from scratch?Björn Steinar Jónsson:I think mostly, I mean, we just had this idea that because it was done before and that this long time ago, we could reinitiate that process, and then we had the idea. I guess from my engineering perspective background, then had this idea that this production system, if you'd call it that, and all of these processes that we could do with the geothermal energy, which was abundant. That was what fascinated me in this so remote location that I came to. You just had the hot water coming from the ground, no one using it. It was something like this is a resource that should be used, and that becomes a driving factor. From that moment, everything is testing and trials on the scale one to one with all the failures that that includes.I guess as you probably know, in the Silicon Valley, a lot of your tests are going to fail and exactly the same applies here. It's about enjoying that ride which comes with all of the [inaudible 00:09:46] of... You know. We've learned a lot on how to do this. We just try and try again and we iterate and iterate until we succeed with what we want to do in each part of the step. Last week, I spent most of the week with my colleague where we were working on some improvements, and it's long days there, but then the beautiful nature and so rewarding when you finally succeed with the small step, but that always comes after a few steps or failures.Fabian Geyrhalter:Well, and the success wouldn't be as beautiful if there wouldn't be the failures. Right? I mean, imagine if there wouldn't be failures. I'd say we wouldn't even know what success was. Right?Björn Steinar Jónsson:Absolutely.Fabian Geyrhalter:On your Instagram page, I saw that you were... A long time ago, I think you were at the food show, Expo West in LA, which is obviously one of the biggest food shows in the world. And it's right down the street here from us in Long Beach. How important are US sales to your brand at this point? Is US a really big part of your consumer percentage at this point?Björn Steinar Jónsson:It's becoming a larger and larger part of our business. I would assume that this year, as the year starts off and as the last quarter of last year it was because of huge growth that we've had in online or E-commerce in the US, that it would probably be half of our business this year.Fabian Geyrhalter:Wow. That's amazing. So to play devil's advocate, sustainability is such a key ingredient of the Saltverk brand story, right? How do you balance that out with obviously, I mean, Iceland is an island, you're remote. You obviously have to ship product. There's absolutely no way around it. How do you feel about that carbon footprint that is being left because of that and how you actually produce your salt?Björn Steinar Jónsson:Absolutely. I mean, that's something that we do put consideration into. Since 2015, we have with a local organization here in Iceland offset the CO2 footprint that is generated off our business.Fabian Geyrhalter:Oh, wonderful.Björn Steinar Jónsson:So they do a calculation of that, where... I mean, essentially it's only the logistics, it's only the transportation, but then also it's about the choices that we make and how we transport our product. For example, we refuse to ship our products by air because they don't need to. It's not a fresh food. Salt has an infinite expiry date.Fabian Geyrhalter:True. Yeah, yeah.Björn Steinar Jónsson:So we ship it only by sea, which is a huge difference in the carbon footprint to do it by sea, with boats instead of by air. That's why we say no to a lot of opening up to a lot of market in UK. Our own web shop is only open for Europe and the US because in these places we have warehouses are able to ship by sea to the warehouses, and then it's distributed locally. We don't have open for any foreign markets, Asia, Australia, even though we get a lot of requests from these markets, as we just don't have the resources to be able to set that operation which we see that makes sense to us. Iceland is located, I mean, middle between Europe and North America. We have decided to focus on the markets of Northern Europe, so Scandinavia, where we are selling and then to the US. So it's the markets that are closest to where we are currently. And then we're doing the offsetting, as I said, initially. So this is something we put a thought into it, for sure and find it justifiable.Also, because if you look at in the product category we are making in, we have some plenty sea salt producers that are using natural gas or other resources that leave a huge carbon footprint. I mean, just to give a perspective, you need 20 liters, what's that two, I don't know how many gallons it is. You need to boil down 20 liters of seawater just for a small pack of our salt. So there's a lot of energy involved just in the process of evaporating the seawater. But we are just using a natural resource that's coming through when it comes into our system, and it goes out of the system. We're just working in harmony with the nature at source.Fabian Geyrhalter:I absolutely love this. Of course, you give this a lot of thought. I was wondering as a consumer coming to your website and reading the story, and then afterwards, okay, I'm going to shop, I'm going to buy one, right? And here I am in LA and there's something about this transaction that just feels... It goes a little bit against the brand story, but I love how you give this so much thought and how you ship it in containers, and you have your warehouses and everything is this... And then you offset that little bit of carbon footprint in the way. It's fantastic. I've been using your salt since December. Now I also use Himalayan and Mediterranean all for their own purposes, right?So I'm definitely one of the few salt connoisseurs amongst regular consumers who is absolutely willing to pay, I don't know, 20, 30 times more for Saltverk salt than the regular supermarket salt. Business Insider had a whole video about this price difference. But seeing how and knowing how your salt is being harvested by hand makes the $12 per jar not feel expensive in my eyes at all, because it just doesn't because you know the story behind it and the taste and the difference, and all of that. But a lot of brand strategy is about positioning and pricing. How did you go about pricing when you positioned your brand? What is too much? What is too little? How much do you simply have to charge to make Saltverk a sustainable business? There are a lot of questions like that. Like, how do you price salt?Björn Steinar Jónsson:Absolutely. I mean, initially, we probably did the mistake that many, many do that at least doing a physical product, we undervalued how difficult. We thought we could produce more at a lower cost, et cetera. So there was some steps in the beginning that we didn't really catch how much of an effort it would be. And then you have some reference points. What we haven't done is that... I often tell the story of when a retailer and we traditionally, we started out with selling to retailers, retail chains, high-end retail chains in Scandinavia locally, and in Denmark in all the markets. And then you have this bargaining. Your whole company is starting up, here comes the retailer, which has a hundred stores or 200 stores, and he wants to bargain with you.I talked to all of them, "Hey, before we start talking about the price, come. I'll buy your ticket. Come and I'll drive you to the Westfjords and I'll let you harvest some salt, and then we can talk about the pricing.Fabian Geyrhalter:Excellent.Björn Steinar Jónsson:I managed to get some of our customers this way, just to go to the Westfjords, see the remote location and understand the origin of the product and what effort is behind it, and then the understanding of what bargaining they want to do. This conversation becomes totally different, and it did also because how fascinated they were coming to the beautiful nature of the Westfjords and you could say it's partly a sales trick, but I mean, it just took that conversation to a totally different level of what is fair to pay for this product.What you're also paying for is the transparency and the trust that I mean, from day one... And I think I was looking at food manufacturing and there were some documentaries 10 years ago about how some different types of food was made, where people couldn't see. The first thing we did to the building were we were to construct them into or to change the door into a window so people could always see in. That was sort of telling the transparency of everyone can come here and see, and it's been like that from day one.Fabian Geyrhalter:That's really awesome. I mean, the story behind the brand is half of its success, right? I mean, obviously as a connoisseur and as a foodie and as a chef in a Michelin star restaurant, you can taste the difference and you can feel the difference. But as someone who is just buying salt for the restaurant chain, and they want to have something that's a little more higher end, they need to feel that story. They need to be a part of it. I saw that you had a lot of chefs up there too, and you do this regularly, and it's a really smart thing to do.Let's talk a little bit about the product. So you've got six products. One is the pure flaky sea salt, but then you also have birch smoked salt, lava salt, Arctic thyme, seaweed, and licorice salt. There must be a limited amount of salt that either you can produce or you're willing to produce. Or can you actually expand on various salt blends? How far will you or can you take your production given its location and reliance on natural resources?Björn Steinar Jónsson:Yeah. I mean, I think within the product range that we have right now, we are comfortable with that, and don't see... So, I mean these products, they either have a reference to where we are from, from Iceland. We have the seaweed. We have the Arctic thyme which only grows in Iceland, Greenland, and the Faroe Islands. So only in the Arctic region here. We have the birch smoked that's a tradition in Iceland that we used traditionally for land here. So we are smoking it in the same way. Yes. So we started to learn that from a farmer. Then we have our own smoke facility. Then we have the licorice that's a traditional thing in Scandinavia in candy and sweets. It's not something that comes from here, but it has a cultural reference for Scandinavians.So we wouldn't want to do something that... I don't see myself ever making, let's say, lemon sauce, or something that doesn't have any either cultural or natural reference to Iceland. That's also partly because also these ingredients we're working with, the Arctic thyme, we get it from a farmer and there's also limited resource available of that. Or the seaweed, which is harvested. It's wild seaweed harvested here in Iceland. So, it's definitely limited production in so many means, but also something we set ourselves some constraints about. We don't want to expand in any direction just for expanding.Fabian Geyrhalter:Yeah, yeah. That puts a whole different meaning to the overused phrase of farm to table. Right?Björn Steinar Jónsson:Yeah.Fabian Geyrhalter:I mean, it's really that's how it is with what you guys do. I saw you did an Instagram takeover with the restaurant Amass in Copenhagen, where I was fortunate to eat a few years ago. I understand studying in Copenhagen for you that you became a foodie. It's an amazing scene up there. You're also yourself, I believe, the co-owner of the Michelin Bib winning restaurant in Reykjavik. So it goes without saying that Saltverk is indirectly linked to some of the greatest restaurants in the world. How has the global pandemic affected Saltverk? Did you start pushing direct to consumer much more as a result during the pandemic?Björn Steinar Jónsson:Yeah. I mean, in the first wave of COVID last year, we basically, March, April, I mean we saw our sales... You know, those two restaurants that's been a big and important part of our business, basically, we suffered just like all our partners and we've both had that continuing but not to the same extent. In the second part of the year, it restarted in a way, and we've also been seeing... The thing about all the restaurants that we sell to, I know it just started with me visiting the kitchens and giving them samples and just ask them of their opinion, the chefs at the restaurants, Amass, Noma, et cetera.And then they become a user, and then a chef who comes there in the kitchen, he starts to work in another restaurant, and then he wants to order our product. So I guess on the restaurant side, we haven't been hit as much as restaurants in general have done because we just are seeing new customers coming in more, and more people wanting to use our salt instead of something else. Then organically, we started doing direct to consumer in 2017 through our workshop, but also on Amazon. That was something that we started to put as one of the channels.Initially, when starting the business, I always said that I didn't want any single customer. Then I was thinking about the retailers we were selling to. I didn't want any of them to represent more than 5% of our sales, just because I didn't want... If one doesn't want to, and it's especially important with the retailers, because if they become too big of a customer, then they have a leverage on you in terms of pricing. We couldn't do that because we simply can't with the remote location we're producing and with all the work that we put into our product.We started working on E-commerce in 2017, and in 2018, it was representing probably less than 1% of our revenues but growing at a fast pace, and that we had spent three years on that was, in hindsight, a really good decision once things happened last year with the pandemic. Because as I said, I mean in the US, our sales is mainly online and that's probably going to be half of our business this year.Fabian Geyrhalter:Yeah. Amazing, amazing. Well, just wait until this episode of the podcast airs. It's going to be up to 60, 70%.Björn Steinar Jónsson:Yeah. Exactly.Fabian Geyrhalter:Well, you already mentioned this, but I always like to ask founders on my show when they look back at how they had their idea, and then suddenly the idea actually turned into something more. When did they know that wow, you know, it's like, I think I've got a brand here. I don't think this is a startup anymore. This is actually turning into a brand. When was that moment for you? I mean, you talked about the first big moment, which was literally handing over the salt to the only Michelin star restaurant in Iceland and saying, what do you think? And he was like, this is amazing. I mean, that's obviously one of the big breakthroughs, but when did you feel like you were actually turning into a brand, into something where people would ask for it?Björn Steinar Jónsson:I think I mentioned a couple of things. We used, from day one, restaurants to get feedback and to improve on our product and in the first years that we were making our salt, and I mean our product has improved throughout the years just by using this feedback from chefs. And it took us a few years to get a restaurant which was on our target list, Noma in Copenhagen. In the very first years, they didn't want to use our salt. They said it was not consistent enough with some other parameters of how we were drying it, et cetera, and we wouldn't want to change it up. We improved on those things. And then I guess four or five years ago, they all of a sudden say, yes, now you nailed it. We want to use your salt.We just took the feedback and said just thanks for giving a feedback. We'll try to improve and use the feedback that we get from you. I would also say another thing. I mean, we did in Iceland locally farmer's market for six or seven years, just because on the retail side, when your product is on the shelf of a store, you don't get a customer feedback. Yes, you get something through social media but that's maybe biased. It's only your super fans, et cetera, that are there for these markets.And then once our direct to consumer business started to build up, then all the positive reviews that we get there, and which is funneling organic sales and all the messages that I give to the salt makers. Everyone at the company have a job title of being a salt maker, and I give it to the employees up in Westfjords. I sent them when we get feedback from customers. We get emails from customers where people are, again, saying this is the only salt that I want to use. It makes so much difference for me in my... So I guess these product feedbacks either it's from a professional or from the retail customers is both sort of gives this a turning moment for me, but also, it's also the most rewarding thing.Fabian Geyrhalter:Of course. Of course. Absolutely. I think it goes back to our conversation earlier about failure and success, right?Björn Steinar Jónsson:Oh, yeah.Fabian Geyrhalter:That the two go hand in hand. I think it is just so wonderful to hear that Noma said no in the beginning, because that's... I mean, literally it's in the name. Noma is supposed to say no in the beginning. It's so much their brand. Right?Björn Steinar Jónsson:Yeah, yeah.Fabian Geyrhalter:That idea that you started at farmer's markets, I hear that from food entrepreneurs here in the US all the time, and they say the same thing that you say where it is so important to stand eight hours, five hours at the farmer's market and get the feedback. You know, just sell like 30, 40, 50 jars, it doesn't matter. It's about that personal interaction where you can actually... That's your product... You know, that's Q and A. You know what I mean? That's product development really.Björn Steinar Jónsson:It's finding a product market fit, which is so important for every business. You don't do that otherwise. It was never about the revenue that the farmer's market gave to you, but it was always about the feedback that you could get and take both the negative and the positive.Fabian Geyrhalter:Absolutely, absolutely. If you could take the Saltverk brand and kind of distill it into one word... It's something that I always like to ask my founders, because it is so difficult. And I work with my clients on this to really say like, what is one word that could describe your brand inside out, right? The entire brand philosophy, the product. How could you distill it into one word? What could be one word that could describe Saltverk?Björn Steinar Jónsson:Not a sentence. A word you want.Fabian Geyrhalter:You can give me a sentence, too. You're my guest.Björn Steinar Jónsson:Yeah, yeah. I mean, I could say a few things. I guess either transparency or sustainability, or I often like to say what you see is what you get, and that sort of puts those things into the... It can sort of include both of them.Fabian Geyrhalter:Yeah, yeah. Yeah. I like that. I really like that. Your visual brand is very understated as it even demands to be perhaps, but still you're branding Saltverk through the stories you tell, the partnerships you keep, the press you generate, and the products you sell. What does branding mean to you? I want to add to this because some listeners might have overheard this before, but you said that you were actually an engineer or you studied engineering, which now makes so much sense of how the entire brand came together. Right? Because it takes an engineer to figure this out. But after going through this entire journey and now being where you're at with your brand and selling it to the best restaurants in the world and the connoisseurs around the US and in Europe, I would say, what does branding mean to you? It's such a strange word. It's so overused. It's very often also misused. What does it mean to you?Björn Steinar Jónsson:I think in today's world and I think to a much extent, in our conversation again and again, I think in today's world, it's so personal. People demand, customers demand that they get the personality of a brand through what are the values. As I said, our values about sustainability, the trust that the customers have and what you see is what you get. I think these things and things that are basically ingrained in your organization, you can't put a statement up in today's world, which looks nice on paper, but isn't the reality, I think. You have to live through your values in every way and show them.That's what I said. We have been from day one open to everyone. Any day, anyone can come and visit. We try to get the chefs. We try to get the buyers. Really just any customer comes and visit and can come and visit us and see the production. These things are something that we are trying to get through to people as they are buying our product on the website. They should see it through all that we do and in branding, I think. But then that's a task of every day to be able to communicate that and scale it.Fabian Geyrhalter:And scale it. Yeah, absolutely. It's obviously easier when a brand has been instinctively and organically built with that foundation at the heart of it which is sustainability, it's transparency. It's basically what you see is what you get. With that philosophy, it's very different instilling this into companies where they lost it. They still have it at the heart, but they lost it. I think it's really fascinating. You're absolutely right. That's what branding is in 2021. It is all about shared values. It's all about transparency. It's all about making it personable because we want to relate to a brand again. Totally agree.What's next for Saltverk? What are you excited about in the next six months? It's been a rough ride with the pandemic for everyone, but what are you excited about?Björn Steinar Jónsson:I guess for now, I'm most excited about being able to travel and visit some of our partners and restaurant partners that have had a much more harder time than we've had and try to see and support them in any way that we can, but also to continue and to improve on. I'm super excited about that, and I feel we're just starting about working with exactly these things that I have been mentioning, about telling the story of how transparent we are in our operation, about getting more visibility about making... We're working with a local agency of making content. We're going next week with the crew to take videos of our production to be able to show people so they can come on a virtual visit and see our salt production in a better way.We feel that we are just starting these things. And then there are so many things that we can do to improve on our operation in terms of sustainability even, and the world is changing a lot there also in terms of packaging, in terms of what is the best way to offset the footprint that you generate and so on. So we've got our hands full of things that we're excited about the future. I hope that we will see in the second part of this year, once vaccinations have been rolled out, people are starting to be able to travel to some extent again.Fabian Geyrhalter:Yeah, absolutely. I love what you said about telling the story even more so than you do. Right? I think that there's a huge opportunity, and customers just love to hear that. I'm just so happy that you're excited about what's next, right? Because it seems like there's like the sky is slowly opening up again and I think there's a lot of amazing things around the corner. Talking about social media and you telling your story, where can people find you? If not on location, which most of them can, where can they find you online?Björn Steinar Jónsson:They could find me on Instagram or Facebook or through our website, saltverk.com.Fabian Geyrhalter:Perfect.Björn Steinar Jónsson:Or anywhere under the brand Saltverk.Fabian Geyrhalter:And that's Saltverk with a V. Spelled with a V.Björn Steinar Jónsson:Yeah.Fabian Geyrhalter:And that's where everyone can find you. Well, thank you so much, Bjorn. This gave me a lot of personal joy and satisfaction having you on this show. It was wonderful hearing your stories and getting your insights about how you run your sustainable brand. Thank you so much for being on the show.Björn Steinar Jónsson:My pleasure. Really fun talking with you.

Transparency. We see it increasingly being used as a tool to signify responsible commerce and trade among coffee roasting companies. But what is it exactly? Are we approaching it in a meaningful way? How do we define and practice transparency in a way that will actually make the difference we want to see it make? These are questions that will get answered today as we talk with Jonas Lorenz, co-author of The Pledge.  The Pledge was designed to function A common code for transparency reporting in green coffee buying. Companies that sign The Pledge agree to share publicly a fixed set of variables when reporting on green coffee purchases. The aim is to create a common standard for transparency reporting that is applicable throughout the coffee world. With a degree in political science, and 10 years in the coffee industry, Jonas dreamt of combining the ideas of the “direct trade/quality/appreciation for the product” approach of specialty coffee with the “farmer centric/ fair share of profits for all stakeholders in the industry/respect for people and planet” approach of the fair trade movement.  Co-Authoring The Pledge did just that.  In our conversation today we will be exploring how to meaningful define and practice transparency. We cover: Price as the foundation of transparency Approach and mindset Negative litmus test Relationships with farmers How to get started in transparency Sharing information with our customers The dire state of poverty at origin The ripple effect of adopting transparency Being honest about where you are    Links: https://www.transparency.coffee/pledge/ https://www.transparenttradecoffee.org   Related Episodes: 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark 153 : Exploring the Peace Trade in the Congo w/ Mighty Peace Coffee 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience   Need consulting? Reach out! chris@keystotheshop.com   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service

One of the most counterintuitive ways to make progress in the right direction just may be slowing down your decision making and response time. We are bombarded with pressure everyday from all sides to make decisions about a myriad of subjects both large and small. Often we will resort to making quick decisions in the moment that we might regret later. In today's Shift Break we will be   talking about why slowing your your response time can create a greater likelihood for good decisions down the road.  Related Episodes: 184 : Making Great Business Decisions w/ Dave Stachowiak 181 : Organizational Self-Knowledge 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark 253 : Mindsets that Sabotage Success   Need consulting or coaching? Reach out to KTTS Consulting! Chris@keystotheshop.com   Elevated batch brew and so much more! Ground Control Cyclops Brewer   Your Own Branded App! www.espressly.co      

I am thrilled to present this amazing conversation w/ Klaus Thompson to you all today! The Coffee Collective is at the top of a very short list of the world's best and most influential roasters.  Today's guest, Klaus Thompson, is not only a Danish barista champion but is also the 2006 World Barista Champion. In 2007 Klaus, along with his co-founders Peter N. Dupont and Casper Engel Rasmussen, founded the Coffee Collective with a mission to build a different kind of coffee business from the ground up. One the focused on sustainability and hospitality both at the farm and in the cafe.  For the last 13 years they have been growing the company slowly, responsibly, and are what many consider the vanguard of direct trade, transparent business practices, and the epitome of quality from seed to cup. Today they have a thriving wholesale business, global web store, and 6 amazing retail locations, and continue their positive impact on the specialty coffee industry.  Of course, you don't get to this level without challenges, grit, determination, and lessons learned along the way. In this conversation we get an inside look into the story of the Coffee Collective from the first day until now and Klaus truly delivers some great insights and wisdom that we would do well to follow. We discuss: What it took to get started The goal of transforming the way coffee business is done Challenges in the early years Site selection and lessons from failures  The value of starting small  How retail fueled wholesale Creating a practical and personalized space  Scaling the business and engaging customers  Becoming more professional  Prioritizing areas of the business Approach to sustainability  Become a B-Corp Their long term goal and why it is never about profit Links: www.coffeecollective.dk Coffee Collective on Instagram Coffee Collective Youtube channel   Related Episodes:  242 : A Conversation with James Hoffmann 196 : Understanding Customer Preferences w/ Peter Giuliano 118 : Founder Friday w/ Phil & Sebastian Coffee Roasters founders, Phil Robertson and Sebastian Sztabzyb 145: Founder Friday w/ Red Rooster Coffee Roasters co-founder, Haden Polseno-Hensley   Starting a shop -or- want to level up you operations? KTTS Consulting can help!  |  Email me: Chris@keystotheshop.com   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service    

Find us online at upstatecoffeecollective.com and check us out on other social platforms below: Instgram / Facebook / YouTube

In this episode I'm talking to Maarten van Keulen from Circular Coffee Collective and This Side Up Coffees. Maarten is a friend specialised in circularity in the coffee trade. As founder of the CCC and co-founder of This Side Up Coffee, he is a busy man on a mission; to create more awareness amongst consumers regarding the way coffee has, is and can be traded. Connecting businesses to coffee farmers, farmer groups and cooperatives worldwide. Find out more on www.circularcoffeecollective.com or www.thissideup.coffee   

In this episode, (recorded in Dutch) I'm talking to Meine van der Graaf. Meine is the initiator of the Futureproof Coffee Collective by MVO Nederland, an organisation focussing on sustainable entrepreneurship and with FPCC aiming on the coffee industry. Find out more on https://www.mvonederland.nl/futureproofcoffeecollective/ 

In this week's episode, hosts Tymika Lawrence and Ezra Baker drink coffee and chat while socially distanced: Lawrence drinks Muungano from the Congo (DRC) roasted by NYC's Cafe Grumpy and Baker sips on Desarollo from Colombia roasted by Coffee Collective out of Denmark while discussing Netflix's hottest new reality dating show Love Is Blind. 

In today's episode we are talking with World Barista Champion and owner of Coffee Collective: Klaus Thomsen. This is a good conversation where we cover lots of good stuff. We went live on our Instagram channel @coffee.fixation and started talking all things #specialtycoffee and what it means to dive deep into the true passion for coffee. To catch our next episodes live go to: https://www.instagram.com/coffee.fixa... Check My Website: https://www.socialfixation.com.au/ FOLLOW ME ON : Instagram: https://www.instagram.com/mirko_bonma... Facebook: https://www.facebook.com/mirkobonmassar Twitter: https://twitter.com/mirkobonmassar

Ugens gæst hos Hr. København er medstifter af Coffee Collective, Klaus Thomsen. Klaus fortæller bl.a. om hvordan hans lidenskab til kaffen opstod da han fik job på Starbucks i London, den overordnede tanke bag Coffee Collective - og hvordan hele processen foregår frem mod den perfekte kop kaffe. Du får også historien om dengang, han vandt World Barista Championship 2006 og hvordan det var at flytte fra landet til kaffens by København. Så er der selvfølgelig Københavner-Quizzen og til sidst fortæller Klaus en anekdote, der gjorde ham klar på livet som far. Tracks: Daft Punk - Around the World, Artigeardit - Byen, LCD Soundsystem - All My Friends.

Di tengah pandemi ini, kami mengangkat tema khusus terkait krisis yang sedang kita hadapi. Kami berbincang dengan >40 pelaku rantai produksi kopi di Indonesia, dari hulu hingga hilir, dari Gayo sampai Papua. Kami berharap curahan hati ini dapat menebarkan solidaritas dan memantik nyala semangat bagi kita semua.

For Klaus Thomsen er kaffe ikke bare kaffe. Det er næsten det vigtigste i verden. Og som medstifter af københavnske Coffee Collective ved han om nogen, hvad der er værd at vide om den sorte bryg. Og han vil gøre, hvad han kan for, at du kan blive ved med at drikke din kaffe, på trods af at kaffebranchen har massive problemer med bæredygtighed i forhold til miljø og arbejdsvilkår.Hør Klaus Thomsen fortælle om hans særlige forhold til den lille bønne og de bønder, der dyrker den.

In this episode, we talk to Peter Ebdrup from The Coffee Collective and producer Jaime Andres Casallas, on how they forged their partnership. Both speak at length about what they have learned, their respective challenges, and ultimately what has led to the continued success of this enduring relationship. Listen to two stories describing very different worlds, and why each could not survive without the other.

Today, we're very happy to present the second episode of “Cost of Production and Profitability for Coffee Producers,” a session recorded at Re:co Symposium this past April. Buyers and producers alike need to understand what it takes to produce specialty coffee so that it can be produced sustainably, so we convened experts to ask: Do we really know what specialty coffee costs? If you haven't listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode. In today's episode, Chad Treweck moderates a panel featuring Réne León Gómez, Herbert Peñalosa, Peter Dupont, and Michelle Bhattacharyya on the subject of farmer profitability. Beginning with the socio-economic impacts of lasting low coffee prices, the panel focuses on the further impacts of weakened and underutilized coffee processing infrastructure. Leaders--one producer and one roaster/retailer--tell of their own actions as businesses that drive toward positive change in spite of dominating free market forces that keep values for coffee low. Together, they conclude with an example of how the banana industry was able to feel safer engaging in critical dialogue that includes the entire value chain to address its challenges--which are parallel to our own in coffee. Special Thanks to Toddy This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/61/reco-podcast-panel-discussion-alarms-and-leadership-towards-change-s2-ep-2/ - Watch the full Re:co video on YouTube: https://youtu.be/GhOR0LNSgnU - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 3:00 Introduction by Chad Trewick 6:00 René León Gómez of PROMOCAFE presents numbers showing vast economic inequalities between companies in coffee consuming countries and producers in coffee-producing countries. Despite all the wealth generation in coffee consuming countries, this low period of low prices are making coffee production unsustainable for coffee producers. 13:00 Herbert Peñalosa on how LaREB helps give producers better margin by taking out many middlemen by each side, roasters and producers, working smarter and taking on more responsibilities. 26:45 Peter DuPont of how Coffee Collective communicates to their consumers the prices they pay to their coffee producers. 36:30 Michelle Bhattacharyya on her experience with the World Banana Forum experience and how focusing on the living wage helped protect the banana sector from anti-trust laws. 47:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

Coffee anyone? Stone's Throw Coffee Collective is a community favourite as a long standing coffee establishment. Kim Zacaruk joins us to talk coffee, coffee house ownership and a behind the scenes look at the thriving coffee culture in Regina. Kim's story will connect with many, as she left the corporate world for greener, more rewarding pastures. Entrepreneurship has not disappointed!

How different do Geisha coffees taste ? This time we do a blind cupping of the coffees we roasted in last episode: five Geishas and one Ethiopian. We are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndsted, CoffeeNavigated.net

Copenhagen’s Coffee Collective is founded on a vision of improving the coffee chain from seed to cup, all the while offering up unforgettable flavors in their lightly roasted coffee and chef collaborations. Read more: https://unpacking.coffee/coffee-collective/

Geisha coffees are more expensive than other green beans. This is part two in a series where I explore how different Geisha coffees are. This time we look at green bean Geishas and talk about the different Geishas on the marked. I am talking to roaster Samuli Marila at The Coffee Collective roastery here in … Continue reading "#10 Geisha part 2"

4 kerék 4 fő 4 fényképezőgép + 4 iPhone + 2 iPad Pro Megszámlálhatatlan mAh-nyi akku idő! Minek lehet ez az összetevője? Hát kb 2800km autózásnak és 5 napnak a vikingek földjén. Székesfehérvár – Koppenhága, itt pihenés 3 napig. Innen Berling, ahol 2 napig curry wurston, döneren és kávén éltünk. Aztán irány vissza Székesfehérvárra egy pozsonyi piknikkel megfűszerezve! Látványosságok: The Coffee Collective // https://coffeecollective.dk/ Gasoline Grill // http://bit.ly/2teJOQL Cabinn Metro Hotel // http://bit.ly/2yugLhf Warpigs // http://warpigs.dk/ Mikkeller // http://mikkeller.dk/ The Barn // https://thebarn.de/ Chapter One // http://www.chapter-one-coffee.com/ Refinery // http://refinerycoffee.de/en/ Westberlin // http://www.westberlin-bar-shop.de/ Meininger Hotel Berlin // http://bit.ly/2tgV0MM

Episode 6 - The Story Behind The Coffee Roastery & Shop The Coffee Collective With Klaus Thomsen by April Coffee Roasters

Jeg er selverklæret kaffenørd - på amatørniveau. Jeg synes det er enormt sjovt at nørde med hjemmeristning, kaffegrej og hældemetoder, men nogle gang så drikker jeg også bare skidtet. Man skal jo op på de der 10–11 kopper om dagen, har jeg hørt? I denne uge er jeg dog på besøg hos en, der tager kaffe meget mere alvorligt end jeg gør, både privat og i forretningen - nemlig Klaus Thomsen, der er medstifter af Coffee Collective. Klaus viser omkring i afdelingen på Godthåbsvej, hvor der både bliver prøvesmagt, ristet tonsvis af bønner, pakket, kværnet og - selvfølgelig - brygget en hel masse kaffe. Det handler om alt fra transportsække til vandtryk, men der er også masser af kaffesofi (kaffe-filosofi? nej?) og gode tips til hverdags-kaffenørder. Links Coffee Collective - stedet hvor det hele foregår Klaus’ yndlingsvægt til filterbrygning - Acaia Lunar scale Hario Drip Scale vægt er måske lidt nemmere at komme i nærheden af, også økonomisk… Den store rister hos kollektivet kommer fra Loring Software til risteren hedder Cropster og giver tusindvis af muligheder for at nørde igennem Hvis du “bare” vil riste i ovn derhjemme er her en fin guide fra Hipsterkaffe Opgradering fra ovnen: bordristeren til derhjemme kunne være en Behmor eller man kan gå all in med en iPad-styret Ikawa Kværn til espresso - Coffee Collective bruger en Nuova Simonelli Mythos One med “Clima Pro” - og til filterkaffe bruger de en Mahlkönig Espressomaskinen kommer fra La Marzocco VST Coffee Tools refraktometer - hvis man virkelig vil vide hvor meget man får ud af kaffen… Klaus bruger i øvrigt en Hario elkedel med termometer-låg til hjemmebryg De tre tips Køb gode bønner - rist evt. selv i ovn eller popcorn-maskine. Prøv med godt vand - fra flaske eller prøv med filter (der er for meget kalk i postevandet herhjemme). Køb en vægt og vej kaffe af hver gang - det betyder noget!

This week, as a special Christmas treat, we are jumping the gun a little bit and sharing an incredible call to action from The Coffee Collective’s Klaus Thomsen from CoLab: Paris. We’re sharing this now for two reasons: (1) we’re hoping that with the holiday break, you’ll have the time to watch it from start to finish in one go , so that you can really let it sink in and (2) this time of year is all about reflecting on the past year and planning for the future. We’re sincerely hoping that you’ll take Klaus’ message into account when you’re making those New Year’s resolutions. We’ve made absolutely no secret that we’ve been asking Klaus to come and speak at a Tamper Tantrum since its very inception, and we think it has been worth the wait to get him up on stage—this presentation highlights one of less-talked about challenges facing the continued production of quality coffee and offers some solutions as to how we can take strong steps to improve our collective future. -- Klaus Thomsen first picked up a portafilter in 2001 in London. Shortly after returning home to Denmark, Klaus won the Danish Barista Championship in both 2004 (placing 3rd in the 2004 WBC) and 2006, when he went on to win the World Barista Championship. In 2007, he joined with Peter N. Dupont, Casper E. Rasmussen, and Linus Törsäter to open The Coffee Collective. Now, as both Co-Owner and Director of Sales, Marketing, and Barista Education, Klaus helps to grow the team of/with 30 baristas working at The Coffee Collective’s three shops (Jaegersborggade, Torvehallerne, and Godthåbsvej). To follow along with all of the cool things happening at The Coffee Collective, check out their instagram, facebook, or website.

This week, as a special Christmas treat, we are jumping the gun a little bit and sharing an incredible call to action from The Coffee Collective’s Klaus Thomsen from CoLab: Paris. We’re sharing this now for two reasons: (1) we’re hoping that with the holiday break, you’ll have the time to watch it from start to finish in one go and (2) this time of year is all about reflecting on the past year and planning for the future. We’re sincerely hoping that you’ll take Klaus’ message into account when you’re making those New Year’s resolutions. We’ve made absolutely no secret that we’ve been asking Klaus to come and speak at a Tamper Tantrum since its very inception, and we think it has been worth the wait to get him up on stage—this presentation highlights one of less-talked about challenges facing the continued production of quality coffee and offers some solutions as to how we can take strong steps to improve our collective future. -- Klaus Thomsen first picked up a portafilter in 2001 in London. Shortly after returning home to Denmark, Klaus won the Danish Barista Championship in both 2004 (placing 3rd in the 2004 WBC) and 2006, when he went on to win the World Barista Championship. In 2007, he joined with Peter N. Dupont, Casper E. Rasmussen, and Linus Törsäter to open The Coffee Collective. Now, as both Co-Owner and Director of Sales, Marketing, and Barista Education, Klaus helps to grow the team of/with 30 baristas working at The Coffee Collective’s three shops (Jaegersborggade, Torvehallerne, and Godthåbsvej). To follow along with all of the cool things happening at The Coffee Collective, check out their instagram, facebook, or website.

Man bliver bedre til at kende forskel på kaffe ved at smage på to kaffer overfor hinanden, fordi så står forskellene tydeligere frem. På den måde kommer du igang med at opbygge dit indre landkort over de forskellige smage i kaffe. Denne gang er vi på kaffebar hos The Coffee Collective, hvor vi smager på […]

After years of pestering him to be involved in Tamper Tantrum, we managed to nab the very busy (and ever-lovable) Klaus Thompson in Seattle for a quick chat. In this SCAA short, the 2006 World Barista Champion and co-owner of the world-renowned Coffee Collective in Denmark reveals his unexpected start in coffee, how to get a sample roaster into a two bed apartment, and the ground rules upon which the Coffee Collective was founded. Also covered: old school online coffee community hangouts, developing green buying relationships in Kenya, and plans that DON'T include world domination.  One day, we'll get him up on stage. You just wait. In the meantime, check out the Coffee Collective's preferred method for reaching their customers here. 

After years of pestering him to be involved in Tamper Tantrum, we managed to nab the very busy (and ever-lovable) Klaus Thompson in Seattle for a quick chat. In this SCAA short, the 2006 World Barista Champion and co-owner of the world-renowned Coffee Collective in Denmark reveals his unexpected start in coffee, how to get a sample roaster into a two bed apartment, and the ground rules upon which the Coffee Collective was founded. Also covered: old school online coffee community hangouts, developing green buying relationships in Kenya, and plans that DON'T include world domination. One day, we'll get him up on stage. You just wait. In the meantime, check out the Coffee Collective's preferred method for reaching their customers here.