Podcasts about Coffee roasting

TakeawaysThere are two types of SAS contracts: SASNANS and SAS Replace.SASNANS allows roasters to hold coffee while waiting for samples.SAS Replace is used to hold a commitment for a type of coffee.Traders should be consulted about using SAS contracts effectively.SAS contracts help roasters access unique coffee offerings.Understanding SAS contracts can lead to better coffee quality.Roasters should not abuse SAS contracts to hoard coffee.Effective use of SAS contracts can differentiate successful roasters.   Visit and Explore Covoya! TAKE OUR LISTENER SURVEY

From Oil Fields to Coffee Roasting: Crafting a Legacy with Backbone Coffee Company.On this episode of the Outdoor Adventure Series, we're diving into the world of the outdoors, coffee, and entrepreneurship with our guest, Cameron Mauk, the Founder of Backbone Coffee Company. Cameron's story is a unique blend of adventure and enterprise, from his early days in the trades down in Louisiana to making his mark in Oklahoma. We also discuss the importance of family, especially in balancing his professional pursuits with personal passions.We delve into Cameron's vision of providing a flavorful cup of coffee to America's hardworking heroes and how his journey embodies the spirit of the outdoors. Plus, we'll talk about the beautiful connection between a morning cup of joe and the start of a productive day out in the field. Be sure to stick around for the whole conversation and discover what it means to rise and grind with your cup of Backbone Coffee. Enjoy the episode!DISCUSSIONWho is Cameron MaukFounder of Backbone Coffee CompanyPassion for coffee, entrepreneurial journey, love for hunting and travelingRole of family in his lifeCameron's Professional JourneyTransition from river and trades to real estateCurrent role in selling recreational hunting ground and vacant landCameron's Love for the OutdoorsFavorite hunting spotIntegration of coffee experience with outdoor activitiesBackbone Coffee Company CreationInspiration: Everyday workers, especially those in tradesDevelopment of coffee brand with partnersChallenges and Management of Dual CareersBalancing real estate and the coffee businessImportance of teamwork and organizationFamily LifeCameron's wife and daughterImpact of family on career and professional decisionsTour of Backbone Coffee WebsiteOverview of the website design, product offerings, and gearThe flagship coffee blends and upcoming productsLEARN MORETo learn more about Cameron and the Backbone Coffee Company, visit their website at https://backbonecoffee.com/ and on these social sites:Facebook: https://www.facebook.com/people/Backbone-Coffee-Company/61558735213402/Instagram: https://www.instagram.com/backbonecoffeeco/YouTube: https://www.youtube.com/@backbonecoffeecoNEXT STEPSIf you enjoy podcasts devoted to outdoor adventure, find us online at https://outdooradventureseries.com. We welcome likes, comments, and shares.KEYWORDSBackbone Coffee Company, Outdoor Adventure Series, Podcasting, PodMatch#BackboneCoffeeCompany #OutdoorAdventure #OutdoorAdventureSeries #PodcastIng #PodMatchMy Favorite Podcast Tools: Production by Descript Hosting Buzzsprout Show Notes by Castmagic Website powered by Podpage Be a Podcast Guest by PodMatch

To roast coffee faster, you need to turn up the heat….right?   No!    In this episode, we explore the three powerful methods of heat transfer that revolutionised roasting. We'll journey from humble beginnings—when roasting three kilos took half an hour—to machines that now roast hundreds of kilos of coffee in the time it takes you to boil a kettle.    But beans roasted at lightning speed look strange, and taste… well, you'll find out. Join us as we test-drive an industrial tangential roaster where first crack remind me of fireworks crackers.    We also see the whale-sized roaster so massive it's worth you a Guinness World Record.    We have the technology today to roast coffee faster than ever, so why aren't we all roasting at recording-breaking speeds?   ---------------   Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter   Check out the Probat roasters mentioned in this episode:   Emmerich Spherical Roaster - "Pink Hydrant" Large ball roaster - “Sputnik in a pizza oven” G45 early drum roaster - “Old school steam train”  Early tangential roaster Sample tangential roaster - "Shoebox" Neptune 4000, the largest drum roaster in the world! - "The whale"   And there are lots of other specialty roasters from Probat I didn't have time to showcase, including their new hydrogen powered roasters. See them all for yourself!.   Theodor von Gimborn's wikipedia page     Go deeper into the science of roasting   Read Mark Al-Shemmeri's coffee roasting blog Do a Certificate of Advanced Studies with the Coffee Excellence Centre Explore Barista Hustle's online roasting learning Learn more from Morten Münchow and his coffee roasting courses Read Morten's paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour Follow Filter Stories on Instagram for my infographics Learn more about first crack on my episode Coffee Roasting, Part 1: How heat transforms coffee beans     Season 3 is made possible by these leading coffee organizations:   The Coffee Quest | BWT | TODDY | Algrano | Probat  

This is an introduction to coffee roasting. We go through the tools you need to get started outside of a roaster, how to approach your first 20 roasts, and how you can improve after those initial coffee roasts. We tried to go very practical in this episode and help those who are thinking about starting a coffee roasting operation or are getting into home roasting as a hobby.Pick up coffee here: https://bit.ly/36gPLRUFind us on Instagram: https://www.instagram.com/mirrorcoffeeroasters/Mirror Coffee Roasters is a specialty coffee roaster located in Bellingham, WA

Episode 37: Ever wondered about highlighting the sweetness in a coffee while you're roasting it? This week we respond to a question from a listener about profiling on the Gene Cafe roaster, slow roasting without "baking" the coffee beans, and more! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: The Gene Cafe Coffee Roaster Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Today we welcome Scott Rao to the podcast!!  Scott is one of the world's most recognised and influential coffee roasters and consultants. He's had a wild journey: Growing up disliking coffee, opening his first cafe in Massachusetts in 1999 (a story filled with challenges and controversy), and pioneering the cafe scene in NZ and Canada. Now Scott is focused on pushing the coffee industry forward through his writing, consulting work, and development of new roasting technologies.  In Today's Show: We discuss the challenges of roasting in small towns, the benefits of decaf, and the emergence of air roasters. We also dive into the nuances of coffee fermentation, and Scott shares his complicated history with barrel fermenting.  In Coffee News: A recent study in the US has shown that drinking coffee in the morning can lower the chance of heart disease. Specifically, the study found that people who drink coffee are 31% less likely to develop heart disease compared to those who don't.  Plus!! Our hot takes ignite thought-provoking discussions. We explore the art of roasting, the role of the barista, and the unspoken hierarchy of drink orders.  If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! Thank-you so much to Scott for such a rich discussion, come back anytime! Find Scott at - @whereisscottrao Instagram:https://www.instagram.com/whereisscottrao?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Website: https://www.scottrao.com/  Where to find us: Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Proudly sponsored by Eco Barista! Find them: @ecobarista Instagram:https://www.instagram.com/eco_barista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==   Website:https://www.ecobarista.com.au/  Want more coffee content? Follow us on instagram @itsjustcoffee or browse all of our content here. Love you for listening! Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's time for a COFFEE BREAK yooo! How can AI help to roast coffee beans? What kind of impact will AI have on artisanal experiences? Why is Japan overtaking Melbourne as the global mecca of coffee? These are some of the questions running through our mind after our incredible chat with Matt Perger.  And…stick around for the most important question of all - Who has better meat pies, Australia or New Zealand?? Coffee Break is your weekly inside scoop into the coffee community. Everything from on the fly barista tips, honest and unfiltered cafe reviews (eek), hospitality stories and gate kept coffee secrets. Love our content? Watch Tuesday's full episode and all other past eps on YouTube or find them in your podcast feed - and follow us @itsjustcoffee on Instagram! Want more of Rohan and Kirk? (duh)  Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Project Zero Coffee - @projectzero.coffee  Instagram - https://www.instagram.com/projectzero.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Plus!! Get your hands on some quality beans for home brewing at Golden Brown Coffee.   Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Proudly sponsored by Eco Barista! Find them: @ecobarista Instagram:https://www.instagram.com/eco_barista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==   Website:https://www.ecobarista.com.au/  Thankyou for listening, love ya!  Learn more about your ad choices. Visit megaphone.fm/adchoices

As we step into 2025, we look back at the big coffee roasting takeaways from this past year. We're walking away with changes to how we roast and run our business which has made us feel excited about the new year ahead of us. Thank you so much to everyone who has supported us this past year! Pick up Coffee Here: https://bit.ly/36gPLRU Find us on Instagram: https://www.instagram.com/mirrorcoffeeroasters/

Continuing our discussions on breaking down coffee misconceptions, in this episode we focus on roasting. The world of roasting, preferences, technology, and styles has drastically changed over the last 5-10 years. There's been a lot of great advancements but it has challenged traditional beliefs about roasting. We cover these beliefs and ideas in this episode.

Tahun 2024 ini gw belajar jadi roaster kopi, Roasting class di ABCD School of Coffee, seru banget... Pengalaman belajar selama 3 hari gw coba ceritain via podcast ini ya, buat yang pengen tahu lebih lanjut tentang kelas roasting, feel free to ask me by DM or chat aja di IG gw hehehe Have a nice day guys!

Join the live global event, "Introduction to Regenerative Coffee Farming," an online event in English, Spanish, and Portuguese for coffee producers and the wider coffee industry on October 28, 29, and 30th.Register now at: https://mapitforward.coffee/workshops••••••••••••••••••••••••••••••••Welcome to the first episode of a new five-part series on The Daily Coffee Pro by the Map It Forward Podcast, hosted by Lee Safar.Our guest for this series is Stephen Vick from African Coffee Roasters - a private-label coffee roaster based in Kenya that roasts, packs, and exports products, mostly to Europe. The 5 episodes in this series are:1. Setting Up A Roastery At Origin - https://youtu.be/fS-oH-5xiPc2. Compliancing A Roastery At Origin - https://youtu.be/SsiLrN5P4hA3. Importing Roasted Coffee and EUDR - https://youtu.be/BDTU_JDIiiM4. Overcoming Challenges For Roasters at Origin - https://youtu.be/yvLf2OvyKv05. The Viability of a Roastery At Origin. - https://youtu.be/EjEv-7CKH-oIn this insightful episode of The Daily Coffee Pro by Map It Forward, Lee and Stephen discuss the evolution of global supply chains, scaling challenges, and innovative business models. The conversation delves into the intricacies of maintaining coffee quality, the impact of neocolonialism, logistics challenges, and the significance of stepping out of comfort zones to drive innovation. With additional highlights on vertical integration and value-added processes, this episode provides a comprehensive look at how coffee producers can adapt and pivot their business models for sustainable success. Join us to learn about the future of coffee supply chains, market trends in regions like Finland, Germany, and the U.S., and the cultural nuances influencing coffee consumption.00:00 Introduction and Initial Thoughts on Coffee Scaling00:51 Exciting Announcement: Regenerative Coffee Farming Workshop02:18 Welcome to the Podcast: Meet Stephen Vick04:30 Stephen Vick's Journey: From Blue Bottle to African Coffee Roasters07:31 Challenges and Insights in Coffee Roasting at Origin15:12 Breaking the Coffee Industry's Status Quo17:13 The Overlooked Importance of Coffee Packaging18:21 Controversy Over the Coffee Value Assessment Form19:55 Inside the Business Model: Roasting, Packaging, and Shipping20:57 The Cooperative Legacy and Danish Connection25:22 Challenges and Innovations in Coffee Production28:36 Expanding Markets and Compliance Complexities31:08 Conclusion and Next Episode TeaserConnect with Stephen and African Coffee Roasters here:https://www.instagram.com/stephen_vick/https://www.linkedin.com/in/stephen-vick-36240045/https://africancoffeeroasters.com/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreon••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

Join the live global event, "Introduction to Regenerative Coffee Farming," an online event in English, Spanish, and Portuguese for coffee producers and the wider coffee industry on October 28, 29, and 30th.Register now at: https://mapitforward.coffee/workshops••••••••••••••••••••••••••••••••Welcome to the first episode of a new five-part series on The Daily Coffee Pro by the Map It Forward Podcast, hosted by Lee Safar. Our guest for this series is Stephen Vick from African Coffee Roasters - a private-label coffee roaster based in Kenya that roasts, packs, and exports products, mostly to Europe. The 5 episodes in this series are:1. Setting Up A Roastery At Origin - https://youtu.be/fS-oH-5xiPc2. Compliancing A Roastery At Origin - https://youtu.be/SsiLrN5P4hA3. Importing Roasted Coffee and EUDR - https://youtu.be/BDTU_JDIiiM4. Overcoming Challenges For Roasters at Origin - https://youtu.be/yvLf2OvyKv05. The Viability of a Roastery At Origin. - https://youtu.be/EjEv-7CKH-oIn this insightful episode of The Daily Coffee Pro by Map It Forward, Lee and Stephen discuss the evolution of global supply chains, scaling challenges, and innovative business models. The conversation delves into the intricacies of maintaining coffee quality, the impact of neocolonialism, logistics challenges, and the significance of stepping out of comfort zones to drive innovation. With additional highlights on vertical integration and value-added processes, this episode provides a comprehensive look at how coffee producers can adapt and pivot their business models for sustainable success. Join us to learn about the future of coffee supply chains, market trends in regions like Finland, Germany, and the U.S., and the cultural nuances influencing coffee consumption.00:00 Introduction and Initial Thoughts on Coffee Scaling00:51 Exciting Announcement: Regenerative Coffee Farming Workshop02:18 Welcome to the Podcast: Meet Stephen Vick04:30 Stephen Vick's Journey: From Blue Bottle to African Coffee Roasters07:31 Challenges and Insights in Coffee Roasting at Origin15:12 Breaking the Coffee Industry's Status Quo17:13 The Overlooked Importance of Coffee Packaging18:21 Controversy Over the Coffee Value Assessment Form19:55 Inside the Business Model: Roasting, Packaging, and Shipping20:57 The Cooperative Legacy and Danish Connection25:22 Challenges and Innovations in Coffee Production28:36 Expanding Markets and Compliance Complexities31:08 Conclusion and Next Episode TeaserConnect with Stephen and African Coffee Roasters here:https://www.instagram.com/stephen_vick/https://www.linkedin.com/in/stephen-vick-36240045/https://africancoffeeroasters.com/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreon••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

00:00 Introduction to Wholesale Coffee Business02:02 Defining Your Wholesale Strategy05:50 Identifying Your Ideal Wholesale Customer10:00 Exploring Non-Traditional Wholesale Markets13:47 Institutional Opportunities in Wholesale Coffee18:01 The Importance of Community Engagement21:59 Pricing Strategies for Wholesale Coffee25:51 Navigating Equipment and Service Expectations30:14 The Rise of White Label Coffee34:05 Creative Approaches to Wholesale Sales37:49 Final Thoughts on Wholesale Coffee  TakeawaysDon't be a generalist; find your lane in wholesale.Identify what makes a good wholesale customer.Explore unconventional wholesale markets for growth.Institutional opportunities can be lucrative for roasters.Community engagement is crucial for building relationships.Understand your costs to set appropriate pricing.Offer more than just coffee; provide services and support.Be proactive in seeking out wholesale opportunities.Pricing strategies should reflect brand value and market position.White label coffee can be a profitable avenue for roasters.   Visit and Explore Covoya!

Josh Kaeter, the owner of Eminent Coffee Roasters, shares her journey of starting a coffee roastery and the intricacies of the roasting process. He discusses the challenges she faced in getting licensed and finding the right location for the business. Josh explains the importance of water in coffee production and the meticulous process of hand-sorting beans to ensure quality. He also highlights the significance of female producers in the coffee industry and his commitment to sourcing ethically and sustainably. Josh provides insights into the roasting process, including temperature control, drum speed, and the art of cupping. He emphasizes the importance of craftsmanship and the human touch in coffee roasting.TakeawaysStarting a coffee roastery involves overcoming challenges such as licensing and finding the right location.Water is an essential component in coffee production and roasting.Hand-sorting beans is crucial to ensure quality and remove defects.Female producers play a significant role in the coffee industry.Ethical sourcing and sustainability are important considerations in coffee roasting.The roasting process involves temperature control, drum speed, and the art of cupping.Craftsmanship and the human touch are essential in coffee roasting.Host your own podcast with RSS.com: https://rss.com/?via=c026c9Save 20% with Riverside for podcast recording and editing: https://www.riverside.fm/?utm_campaign=campaign_5&utm_medium=affiliate&utm_source=rewardful&via=abbey-gravesExperiencing and exploring everything that makes small towns great. Abbey (The Small Town Tourist) sits down with people to share stories about the towns they live in, the cool services they provide, and more. Visit online at https://thesmalltowntourist.com/ and follow on Instagram https://www.instagram.com/thesmalltowntourist/

Send us some fan mail here!Josh and Nick are sipping on some delicious coffee and are super alert for an in-person pod-session! The boys sit down and chat with Daniel and Matt, owners and creators of Roots Coffee Roasters in Rochester, Massachusetts!Grab your own "cup of joe" and listen in, as we dive into the complex process of roasting coffee beans and creating flavor profiles with coffee experts and connoisseurs Daniel and Matt! We discuss some of their past experiences on the trails as fellow hikers, the journey and process in starting a coffee bean roasting company, talk about parallels between brewing beer and coffee, and have a bunch of laughs on this highly-caffeinated-and-smooth episode of the PUDs Podcast!Episode Links & Notes:Roots Coffee RoastersUse promo code "puds10" for 10% off your order at Roots Coffee Roasters!Nick's Music Moment:SMILE! :D - Porter Robinson - 2024 Josh's Jazzy Music Moment:SHAME, Josh had nothing...check out these recommendations by Matt & Daniel...Brian CulbertsonJanek GwizdalaThe MidnightDirty LoopsFollow us on Instagram-> @pudspodcastFollow us on Facebook: PUDs PodcastSubscribe to Nick's YouTube Channel: Nick in NatureFollow Nick on Instagram: @nick__in__natureFollow Josh on Instagram: @jrogers.32Email us at-> pudspod@outlook.comRecorded and Produced in Black Cat Studios by Nick Sidla© 2024 PUDs Podcast

Danielle Connor shares her story and what she has learned going from employed barista to starting her own cafe and coffee roasting brand.Danielle is the co-founder of Retrograde, a popular local cafe Sebastopol, California and with a separate roasting facility in Petaluma.Retrograde was the first Certified Green coffee roaster and cafe in Sonoma County. Danielle takes a value-based approach in everything she does as a business owner, placing a focus on the people she works with and the quality of her products.Listen in to see how Beauty's Bagel Shop owner helped launch Danielle into her own coffee shop and her friend into Rolling Sloane's bakery; how friends at Blue Bottle Coffee and Andytown Coffee Roasters contributed to her success; how fond childhood visits to the Antique Society in Sebastopol made her want to move there; and why she chooses to work with Sweet Maria's and The Coffee Shrub for her beans.This episode is sponsored by Pareto Labs, an online business education platform.Subscribe on Apple Podcast , Spotify or other major streaming platforms.If you have a comment, a question you wish I'd asked, an idea for an episode or want to say hi, I'd love to hear from you! For inquiring guests, please keep in mind that this podcast is for the benefit of listeners and I am not interested in any “puff pieces.” Thank you for understanding!Feel free to send me a message through my website, or through LinkedIn.Follow the show/host on Instagram at Anne McGinty Host.

This is the 3rd episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast, hosted by Map It Forward founder, Lee Safar.Our guest on the podcast this week is Netherlands-based Engineer, Mark Al Shemmeri. Mark is a Research and Technology Specialist at JDE Peets and has published significant research papers on the different elements of coffee roasting. In this series of the podcast, the discussion will focus on the past, present, and future of coffee roasting as well as how to make it easier on yourself.In this episode of the podcast series, Mark and Lee explore the relationship between coffee roasting and energy transition, and how new roasting technologies like fluid bed and electric machines are shaping the industry. Mark emphasizes the importance of understanding the science behind coffee roasting and challenges common misconceptions. The conversation also dives into the potential for automation and artificial intelligence in coffee roasting, as well as the emerging trend of home roasting. 00:00 Introduction and Misconceptions in Coffee Engineering00:27 Sponsor Message: Become a Coffee Consultant01:05 Series Overview and Guest Introduction01:32 Past, Present, and Future of Coffee Roasting01:56 Technology in Coffee Roasting03:38 Opinions and Assumptions in Coffee Roasting06:35 Energy Transition and Coffee Roasting10:08 Artificial Intelligence in Coffee Roasting15:17 Home Roasting Machines: The Future?19:22 Conclusion and Upcoming EpisodesConnect with Mark:Linkedin - https://www.linkedin.com/in/mark-al-shemmeri-8a3669129/ Medium - https://medium.com/@markalshemmeri Instagram: https://www.instagram.com/kramalshemmeri/ & https://www.instagram.com/dialect.coffee/ ••••••••••••••••••••••••••••••••

This is the 3rd episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast, hosted by Map It Forward founder, Lee Safar.Our guest on the podcast this week is Netherlands-based Engineer, Mark Al Shemmeri. Mark is a Research and Technology Specialist at JDE Peets and has published significant research papers on the different elements of coffee roasting. In this series of the podcast, the discussion will focus on the past, present, and future of coffee roasting as well as how to make it easier on yourself.In this episode of the podcast series, Mark and Lee explore the relationship between coffee roasting and energy transition, and how new roasting technologies like fluid bed and electric machines are shaping the industry. Mark emphasizes the importance of understanding the science behind coffee roasting and challenges common misconceptions. The conversation also dives into the potential for automation and artificial intelligence in coffee roasting, as well as the emerging trend of home roasting. 00:00 Introduction and Misconceptions in Coffee Engineering00:27 Sponsor Message: Become a Coffee Consultant01:05 Series Overview and Guest Introduction01:32 Past, Present, and Future of Coffee Roasting01:56 Technology in Coffee Roasting03:38 Opinions and Assumptions in Coffee Roasting06:35 Energy Transition and Coffee Roasting10:08 Artificial Intelligence in Coffee Roasting15:17 Home Roasting Machines: The Future?19:22 Conclusion and Upcoming EpisodesConnect with Mark:Linkedin - https://www.linkedin.com/in/mark-al-shemmeri-8a3669129/ Medium - https://medium.com/@markalshemmeri Instagram: https://www.instagram.com/kramalshemmeri/ & https://www.instagram.com/dialect.coffee/ ••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

This is the 2nd episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast, hosted by Map It Forward founder, Lee Safar.Our guest on the podcast this week is Netherlands-based Engineer, Mark Al Shemmeri. Mark is a Research and Technology Specialist at JDE Peets and has published significant research papers on the different elements of coffee roasting. In this series of the podcast, the discussion will focus on the past, present, and future of coffee roasting as well as how to make it easier on yourself.In this episode of the podcast series, Mark and Lee discuss the complexities and art behind coffee roasting. They explore how coffee roasting often seems more convoluted than necessary, urging a simplification of techniques to make it accessible for everyone. Mark emphasizes the importance of understanding roasting machinery and keeping an open mind about different roasting approaches. The episode also tackles the balance between science and art in brewing and roasting, the impact of the barista versus the roaster, and how tasting and consumer preference play crucial roles in the coffee industry. Finally, they contemplate the ongoing challenges and future of coffee roasting, hinting at upcoming technological advancements.00:00 Introduction to Coffee Roasting00:28 Sponsorship Message01:06 Welcome and Guest Introduction01:56 Current State of Coffee Roasting02:31 Challenges in Coffee Roasting Education05:05 Debate on Coffee Roasting Rules12:22 Impact of Roasters and Baristas15:07 Quality Control in Coffee Roasting17:20 Simplifying Coffee Roasting20:29 Conclusion and Next Episode TeaserConnect with Mark:Linkedin - https://www.linkedin.com/in/mark-al-shemmeri-8a3669129/ Medium - https://medium.com/@markalshemmeriInstagram: https://www.instagram.com/kramalshemmeri/ & https://www.instagram.com/dialect.coffee/••••••••••••••••••••••••••••••••

This is the 2nd episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast, hosted by Map It Forward founder, Lee Safar.Our guest on the podcast this week is Netherlands-based Engineer, Mark Al Shemmeri. Mark is a Research and Technology Specialist at JDE Peets and has published significant research papers on the different elements of coffee roasting. In this series of the podcast, the discussion will focus on the past, present, and future of coffee roasting as well as how to make it easier on yourself.In this episode of the podcast series, Mark and Lee discuss the complexities and art behind coffee roasting. They explore how coffee roasting often seems more convoluted than necessary, urging a simplification of techniques to make it accessible for everyone. Mark emphasizes the importance of understanding roasting machinery and keeping an open mind about different roasting approaches. The episode also tackles the balance between science and art in brewing and roasting, the impact of the barista versus the roaster, and how tasting and consumer preference play crucial roles in the coffee industry. Finally, they contemplate the ongoing challenges and future of coffee roasting, hinting at upcoming technological advancements.00:00 Introduction to Coffee Roasting00:28 Sponsorship Message01:06 Welcome and Guest Introduction01:56 Current State of Coffee Roasting02:31 Challenges in Coffee Roasting Education05:05 Debate on Coffee Roasting Rules12:22 Impact of Roasters and Baristas15:07 Quality Control in Coffee Roasting17:20 Simplifying Coffee Roasting20:29 Conclusion and Next Episode TeaserConnect with Mark:Linkedin - https://www.linkedin.com/in/mark-al-shemmeri-8a3669129/ Medium - https://medium.com/@markalshemmeri Instagram: https://www.instagram.com/kramalshemmeri/ & https://www.instagram.com/dialect.coffee/ ••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

This is the first episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast, hosted by Map It Forward founder, Lee Safar.Our guest on the podcast this week is Netherlands-based Engineer, Mark Al Shemmeri. Mark is a Research and Technology Specialist at JDE Peets and has published significant research papers on the different elements of coffee roasting. In this series of the podcast, the discussion will focus on the past, present, and future of coffee roasting as well as how to make it easier on yourself.In this episode of the podcast series, Mark shares his journey from a barista to becoming an engineer specializing in coffee roasting technology. He and Lee discuss the evolution of coffee roasting techniques, debunk common myths, and consider the impact of consumer preferences on roasting practices. 00:00 Introduction 00:55 Meet Mark Al Shemeeri: Coffee Roasting Expert02:20 Mark's Journey: From Barista to Engineer04:08 Scientific Approach to Coffee Roasting05:40 Debunking Coffee Myths09:38 The Evolution of Coffee Roasting13:38 Consumer Influence on Coffee Roasting16:20 Conclusion and Next Episode TeaserConnect with Mark:Linkedin - https://www.linkedin.com/in/mark-al-shemmeri-8a3669129/ Medium - https://medium.com/@markalshemmeri Instagram: https://www.instagram.com/kramalshemmeri/ & https://www.instagram.com/dialect.coffee/ ••••••••••••••••••••••••••••••••

This is the first episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast, hosted by Map It Forward founder, Lee Safar.Our guest on the podcast this week is Netherlands-based Engineer, Mark Al Shemmeri. Mark is a Research and Technology Specialist at JDE Peets and has published significant research papers on the different elements of coffee roasting. In this series of the podcast, the discussion will focus on the past, present, and future of coffee roasting as well as how to make it easier on yourself.In this episode of the podcast series, Mark shares his journey from a barista to becoming an engineer specializing in coffee roasting technology. He and Lee discuss the evolution of coffee roasting techniques, debunk common myths, and consider the impact of consumer preferences on roasting practices. 00:00 Introduction 00:55 Meet Mark Al Shemeeri: Coffee Roasting Expert02:20 Mark's Journey: From Barista to Engineer04:08 Scientific Approach to Coffee Roasting05:40 Debunking Coffee Myths09:38 The Evolution of Coffee Roasting13:38 Consumer Influence on Coffee Roasting16:20 Conclusion and Next Episode TeaserConnect with Mark:Linkedin - https://www.linkedin.com/in/mark-al-shemmeri-8a3669129/ Medium - https://medium.com/@markalshemmeri Instagram: https://www.instagram.com/kramalshemmeri/ & https://www.instagram.com/dialect.coffee/ ••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

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

In this segment, the hosts delve into the costs associated with operating a coffee-roasting enterprise. They discuss their expenditures, including purchasing coffee beans, rental fees, packaging materials, labor costs, and equipment expenses. Additionally, they touch upon the criteria they use when choosing coffee varieties, focusing on aspects like quality, flavor profiles, and market appeal. Tim and Keri also share their preferences regarding coffee flavors. Explore how coffee consumption impacts blood sugar levels in individuals with diabetes. The conversation covers topics like the rising popularity of brews and the inclusion of cream and sugar in coffee preparations. Toward the end, Keri and Tim reminisce about their favorite cups of coffee from various establishments. They then revisit starting a coffee roasting business by examining factors affecting production costs, and offer insights like pricing strategies for coffees, key learnings from their ventures, emphasizing branding strategies, SEO practices, and networking efforts. IG: @droptempcoffeepodcast Discover more about our passionate hosts and their coffee ventures: Blind Coffee Roasters: https://www.blindcoffeeroasters.com IG: @blind_coffee_roasters Roasted by Mom Coffee: https://www.roastedbymom.com @roastedbymomcoffee on IG, YT, FB, and TikTok Sponsors:

This is the 3rd in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with first-time guest Bram de Hoog from Paso Paso Coffee Roasters - a unique coffee roasting brand based in Hannover, Germany and co-owned and supplied by 9 producers from around the globe.In this series of the podcast, Lee and Bram discuss the viability of specialty coffee in 2024 and beyond.This episode delves into the consequences of the current status quo within the coffee supply chain, particularly focusing on its impact on producers. Using Mercon's bankruptcy as a case study, the discussion highlights the precarious nature of the coffee trading business, exacerbated by rising interest rates and changes in the market. The episode also covers the broader effects on the coffee supply chain, including the shift towards home brewing and roasting. It prompts listeners to reconsider the sustainability of current practices within the coffee industry, and how entities like Paso Paso are offering alternatives to traditional models that may be more beneficial to producers facing financial pressures.Furthermore, the shift in coffee consumption trends towards origin countries and the growing practice of producers roasting for local markets are explored as potential challenges to the supply of specialty coffee. 00:00 The Impact of Market Dynamics on Coffee Producers00:25 Sponsored Message: Become a Coffee Consultant01:03 Exploring the Validity of Specialty Coffee in 202401:36 Challenging the Status Quo in the Coffee Industry03:04 Understanding Profit Margins Across the Coffee Supply Chain05:26 The Realities of Specialty Coffee Pricing and Profitability07:30 Innovative Approaches to Coffee Roasting and Distribution10:56 The Mercon Story: A Cautionary Tale of Market Volatility16:38 Addressing the Importer Finance Status Quo20:01 Emerging Trends and Solutions in the Coffee Industry22:32 Closing Thoughts and Next Episode TeaserConnect with Bram and Paso Paso here:https://www.paso-paso.com/ https://www.instagram.com/paso_paso_coffee/ https://www.linkedin.com/in/bramdehoog/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

This is the 3rd in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with first-time guest Bram de Hoog from Paso Paso Coffee Roasters - a unique coffee roasting brand based in Hannover, Germany and co-owned and supplied by 9 producers from around the globe.In this series of the podcast, Lee and Bram discuss the viability of specialty coffee in 2024 and beyond.This episode delves into the consequences of the current status quo within the coffee supply chain, particularly focusing on its impact on producers. Using Mercon's bankruptcy as a case study, the discussion highlights the precarious nature of the coffee trading business, exacerbated by rising interest rates and changes in the market. The episode also covers the broader effects on the coffee supply chain, including the shift towards home brewing and roasting. It prompts listeners to reconsider the sustainability of current practices within the coffee industry, and how entities like Paso Paso are offering alternatives to traditional models that may be more beneficial to producers facing financial pressures.Furthermore, the shift in coffee consumption trends towards origin countries and the growing practice of producers roasting for local markets are explored as potential challenges to the supply of specialty coffee. 00:00 The Impact of Market Dynamics on Coffee Producers00:25 Sponsored Message: Become a Coffee Consultant01:03 Exploring the Validity of Specialty Coffee in 202401:36 Challenging the Status Quo in the Coffee Industry03:04 Understanding Profit Margins Across the Coffee Supply Chain05:26 The Realities of Specialty Coffee Pricing and Profitability07:30 Innovative Approaches to Coffee Roasting and Distribution10:56 The Mercon Story: A Cautionary Tale of Market Volatility16:38 Addressing the Importer Finance Status Quo20:01 Emerging Trends and Solutions in the Coffee Industry22:32 Closing Thoughts and Next Episode TeaserConnect with Bram and Paso Paso here:https://www.paso-paso.com/ https://www.instagram.com/paso_paso_coffee/ https://www.linkedin.com/in/bramdehoog/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

The END. I'm kidding, It's not. It's day by day. There's things you can do to fill your life that speak towards becoming sober and your journey. I've found a few things helpful and talk about those things along with the core concepts and mental framing that might help.  

The END. I'm kidding, It's not. It's day by day. There's things you can do to fill your life that speak towards becoming sober and your journey. I've found a few things helpful and talk about those things along with the core concepts and mental framing that might help.  

For coffee roasters, presentation is everything. Your meticulously crafted beans deserve packaging that reflects their unique flavor and origin story. But manually labeling pouches can be time-consuming, tedious, and prone to errors. Learn more about the revolutionary device now at https://www.adr-shop.com/ Advanced Digital Research City: Milwaukee Address: 1422 E Albion St #2 Website: https://www.adr-shop.com/ Phone: +1 480 765 0251

Roasting coffee can be maddening. Just 4° Celsius is enough to make the same green beans taste distinctly different! And there are so many things roasters can play around with: temperature, time, fan speed, drum speed, types of probes…the list goes on and on. So, if you want to start roasting yourself, where do you start!?In the first half of this episode, I interview one of the world's leading roasting teachers who takes me through his published scientific research to give a clear answer. It's as simple as 80%, 15% and 5%. And then, in the second half, I show you why roasting coffee consistently batch-after-batch is so difficult. But these problems are finally being solved with smart technologies. I visited the ROEST engineering team in Oslo and cracked open their innovative prototype P3000 roaster to show you the technology that allows anybody to roast coffee consistently and fully automatically. I am so impressed with these innovations, I believe they're going to change the coffee industry.Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram storyWrite a review on Apple PodcastsLeave a 5 star rating on SpotifyDive deeper into the science of roastingExplore ROEST's innovative products for the coffee industry.Learn more from Morten Münchow and his coffee roasting coursesRead Morten's paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee FlavourConnect with my very knowledgeable guestsSverre Simonsen - LinkedInCallum Gilmour - LinkedInVeronica Balduc - LinkedInMorten Münchow - Coffee Mind websiteScott Rao - InstagramThe Science of Coffee is made possible by these leading coffee organisationsBWT Water and MoreMarco Beverage SystemsROESTSustainable HarvestMahlkönigThe Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories

You know that feeling when you get to hang out with a friend that fills your cup? And y'all could be just chillin' yet you're still having a major blast? Well today we get to hear from one of those people. Trent Howard is a friend, a business owner, and he stood next to me in my wedding. Just like the X-Men, Trent has a super power of his own - community. With a background in petroleum engineering, he decided to take his talents away from the sure-fire financial security of sitting on some oil rig in Oklahoma and move with six friends to the busy metropolis of DFW. Together, he, Carson Kidd, and Joel Agimudie began building a business, now known as Moravian Coffee. Moravian is a coffee roastery that connects people around the world with specialty coffee. If you're familiar with the podcast, you know that I love CONNECTION. Connection is the beginning of opportunity, and opportunity creates connection. In this episode, expect to hear: why young adults often move away from friendshow a lucrative job can sometimes derail our life goalsabout a helpful framework to navigate conflictwhen Trent decided to drop the cheddar and build a businesswhat it's like to be an entrepreneur with your best friendsthe main reasons why people choose to live away from communitywhether being a good friend helps you with being a husband/wifethe story of how we first met and the oddball nature of itwhen prioritizing community can elevate your entrepreneurial pursuitThis is the first IN-PERSON conversation of 2024! It was an orchestra of fun. I'm counting each minute as a blessing and I'm excited to see what other conversations are in store for this year. Thanks for following along!MORAVIAN COFFEE - this is some of the best coffee in the world!https://www.moraviancoffee.com/Connect with Trent: https://www.instagram.com/trenthoward15An easy way to send me a message? Click the link here.Have you enjoyed the podcast? If so, follow it, rate it, and share it with three people: Follow on Apple Podcasts Follow on Spotify Follow on Instagram Subscribe on YouTube If you want to share feedback, have a great idea, or have a question then email me: talktopeoplepodcast@gmail.comProduced by Capture Connection Studios: captureconnectionstudios.com

Coffee roasting from hobby to business? How does that even happen? Mark and Todd talk about some of the coffee roasters they've watch go from passion project to profits. And welcome home, Mark Inman!

What flavours do you want from your coffee?Every coffee bean begins its life green. And if you brewed it up without first roasting it, you'd get a yellow-green cup of grass-flavoured water.But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours.This is the magic of coffee roasting!In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place. See for yourself Roest's innovative P3000 fully automatic roaster. Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram storyWrite a review on Apple PodcastsLeave a 5 star rating on SpotifyConnect with my very knowledgeable guestsMark Al-Shemmeri - LinkedInCallum Gilmour - LinkedInVeronica Balduc - LinkedInAnja Rahn - LinkedInIldi Revi - LinkedInSamo Smrke - InstagramMorten Münchow - Coffee Mind websiteThe Science of Coffee is made possible by these leading coffee organisationsBWT Water and MoreMarco Beverage SystemsROESTSustainable HarvestMahlkönigThe Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories

"Coffee doesn't need to be complicated to be great" and the care that Black Coffee Roasting Company puts into every batch speaks exactly to that which gives us some of the best coffee in Missoula. Hear from one of the founders, James Chapman, on how they became a Missoula staple and how Black Coffee has opened the door for his other passions as well. Learn more: https://www.blackcoffeeroastingco.com/

In this episode, we'll be talking with TJ Fittis, owner of Camano Island Coffee Roasters. I became a fan of Camano Island Coffee way back in 2006, when I asked the company's founder, my friend Jeff Ericson, to come lecture in a course I was teaching. This course was all about social entrepreneurship—and for those not familiar with that term, a social enterprise is a business that exists not just for financial profit, but also for social benefits that somehow make the world a better place. Jeff was a great person to help me teach social entrepreneurship because, in the year 2000, he had founded Camano Island Coffee Roasters as a means of supporting ethical farming practices, fair pricing and wages, and most importantly, the production of great tasting, all-organic coffee. To accomplish these social and environmental objectives, he partnered early on with a nonprofit called Agros—and organization that helps the very poor in Central America to gain access to land for farming, and to establish new cooperative villages. Eventually, Jeff sold the company to his son-in-law, TJ—who continues to pursue these founding values of making the world a better place by practicing good—and profitable—business principles.  But even if you aren't a business person, there is wisdom in this conversation that can help us to make more earth-wise choices as consumers. That's where we started our conversation, in fact—with the ways in which Camano Island Coffee uses their subscription-based model they call the Coffee Club, to provide a high quality, organic product that is better for the coffee consumer, for farmers, and for the environment.Guest: TJ Fittis Camano Island Coffee LinkedIn Mentions: Camano Island Fair Trade Certification Find us on our website: Earthkeepers Support the Earthkeepers podcast Check out the Ecological Disciple Keywords: coffee, coffee roasting, fair trade, Camano Island, farming, farmers social justice, environment, small business, local business, organic, sourcing, decentralization, community, consumers Find us on our website: Earthkeepers Support the Earthkeepers podcast Check out the Ecological Disciple

It's 2024 and time for a new installment of the Coffee Sprudgecast! In this episode, hosts Jordan Michelman and Zachary Carlsen sip DONA teas and tisanes, drink espresso-forward beverages with Olympia Coffee Roasting Company, and look ahead at what is shaping up to be a very big year here at Sprudge. From award programs to the decade-long Build-Outs of Coffee series, the fun just doesn't stop. If you listen deep enough, you'll even hear a podcast listener exclusive scoop! So listen right now! This episode of the Coffee Sprudgecast is sponsored by Baratza, Pacific Barista Series, Ghirardelli, and Moccamaster.

This year flew by fast, and very quickly did we pocket another year as a coffee roasting company. It's been an incredible year of relationships, connection, incredible coffee, and competition. In this episode of the Coffee Roaster Warm Up Sessions podcast, we look back at the year and reminisce on our favorite moments of the year.

This is me and it's ok.I drank. I don't anymore. I did other stuff too. I don't anymore. Life is better and i'm better because of it. What got me here to today is very much related to me actually being this way pretty much for the duration of this business. If you're struggling drinking or handling it I hope some of what I have to say is helpful.

Bason's Coffee Roasting has been a staple in our small town of Danville, PA. Owner Mr. Brad Bason visits us on the podcast to talk about his journey of how his business came to be, how he grew and what resides at the core of his business. Such a wonderful conversation with a very successful small business owner right here in our small town! We hope you enjoy our conversation :)

Sign Up for Alerts About Our Community (coming soon) – Courses, Exclusive Videos, PDFs, Spreadsheets and more: https://mailchi.mp/018d9c38a953/valorcafecommunityThanks for listening, following/subscribing, giving us a good review, and sharing with your friends on social media. It goes a long way!This week we taste coffee from Jimmy Butler's Big Face Brand – a washed Burundi! Then we jump in to a discussion with our Director of Roasting Operations, Sam Smith. We talk transitioning from barista to roaster, how to onboard and develop a roast profile and more. Thanks for being on the show Sam, we love you.Buy Valor Coffee: https://valor.coffee/shopWatch on Youtube: https://youtube.com/valorcoffee16Want to become a Wholesale Partner? Email us at wholesale@valor.coffee to set up an account!Follow the Valor Coffee Podcast on Instagram: http://instagram.com/valorcoffeepodFollow Valor on Instagram: http://instagram.com/valor.coffee00:00:00 Intro00:04:50 Addressing our Viral, Controversial Reel00:09:47 Our Conversation with Sam Smith00:13:27 Is a Roasting Career What You Expected It to Be?00:21:10 Adjusting from Shift-Oriented to Project-Oriented Work00:23:41 How to Grow the Discipline It Takes to Manage Your Own Time00:27:32 The Process of Onboarding a Coffee00:36:34 Direct Trade Misconceptions & How Small Roasters Order Green00:44:04 How Sam Improves Production Roasts00:56:44 First Crack00:57:57 How Sam Has Changed Valor's Coffees the Most01:01:34 Coffee Review: Big Face Burundi Washed01:10:25 Conclusion____Subscribe to Riley's YouTube Channel:  https://youtube.com/@rileywestbrookFollow Riley:  https://instagram.com/rileywestbrookFollow Ross: https://instagram.com/rosswaltersFollow Ethan's Parody Account:  https://instagram.com/ethanrivers777

I'm a big fan of taking those steps. Now progress isn't a straight line but so long as you keep on your path and stay true to your own self I think you'll arrive at the destination you're ok with. Your dream and your vision can be whatever you want it to be, so long as it's yours.  

Sick nattys, Honey's arent honey! Robics are just fermenty coffees! Lmao!  They all slap. Sometimes. 

Scott Conary leader of Carborro Coffee Roasters considers the pursuit of quality as the ultimate answer to all business questions. This episode is chock full of coffee cherries pun intended. Learn how to roast coffee and what makes some roasters elite. In this episode: The World coffee championships The Cup Of Excellence Cupping Coffee fitness program Does coffee come from a bean or a seed? On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our brand new Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com

This is a special episode of Rust Belt Startup because it was taped in front of a live audience this past July at MVCC's thINCubator. This event was a partnership with The Rising Tide Society of Utica and featured a fireside chat with the founder of Utica Coffee Roasting Company, Frank Elias. It's a conversation that focuses on not only the origin story of the company, but how they've experienced growth. We spend a lot of time talking about building a culture and cultivating talent within your network and within your region - instead of importing that talent. How do you create a culture where people want to be a part of the business and gve them opportunities for growth? We spend a lot of time here but also as UCR has expanded they now do a ton of their business online. We get into that strategy and using partners like Shopify and Amazon and the pros and cons of each as it comes to online retail and distribution. So hope you find this conversation interesting and thanks to everyone that came out to this first fireside chat. This event was also filmed and you can watch the conversation in its entirety on YouTube. Rust Belt Startup · From Beans to Brew - The Utica Coffee Roasting Co. Story with Frank Elias

Andy Kindler is a veteran stand-up comedian and actor, known for his work as Mort the mortician on Bob's Burgers and as Andy on Everybody Loves Raymond. And Andy loves coffee. Like, really, really loves coffee. And he joins us to talk about all the particulars involved in making the perfect cup of coffee: what kind or roast to look for, how to grind your beans and with what, what brewing equipment you should have, and the precise right ratio of water to grounds. Should you have coffee before bed? No. Please don't. But you can drift off to sleep as Andy tells you how to make the perfect cup and then wake up tomorrow ready to for a hot cup of joe. Hey Sleepy Heads, is there anyone whose voice you'd like to drift off to, or do you have suggestions on things we could do to aid your slumber? Email us at:  sleepwithcelebs@maximumfun.org.Follow the Show on:Instagram @sleepwcelebsTwitter @SleepWithCelebsTikTok @SleepWithCelebsJohn is on Twitter @johnmoe.John's acclaimed, best-selling memoir, The Hilarious World of Depression, is now available in paperback.Join | Maximum FunIf you like one or more shows on MaxFun, and you value independent artists being able to do their thing, you're the perfect person to become a MaxFun monthly member.

John Quint (who pulls a JFK and also goes by Jack Quint) owns and operates Deltina Coffee Roasters, located in Oceano and, as of this summer, a location near Cal Poly on Taft Street in San Luis Obispo. As a native of Seattle and the nephew of a prominent master roaster, Jack comes by his coffee culture honestly. He started his career as a CPA specializing in international taxation, but when coffee became his true love, he made a plan to start a roastery. Why did he and his wife Jill — yes, Jack and Jill — why did they choose the little coastal town of Oceano to set down roots with their five kids? And why open a new spot? You'll have to listen to find out. Oh, also, Jack sent me a few pounds of Deltina coffee and I am loving its French-Roasty style.   Website: deltinacoffeeroasters.com Instagram: @deltinacoffee

Get the book, The Song of SignificanceGet the Audible version, The Song of SignificanceGet the Kindle version, The Song of SignificanceSeth Godin's WebsiteSeth Godin's Podcast, AkimboThe Carbon AlmanacOur Episode on YoutubeHolly Shannon's WebsiteZero To Podcast on AmazonHolly Shannon's new Youtube Channel, Subscribe here!Holly Shannon, InstagramHolly Shannon, LinkedinHolly Shannon, TwitterBuy Me a Coffee 

Greg in LA binge on Youtube here! Gregory Lay on InstagramGreg in LA series on InstagramEastside Cheesecakes Our Episode on YoutubeNFT episode for funding filmmakersHolly Shannon's WebsiteZero To Podcast on AmazonHolly Shannon's new Youtube Channel, Subscribe here!Holly Shannon, InstagramHolly Shannon, LinkedinHolly Shannon, TwitterBuy Me a Coffee 

Greg in LA binge on Youtube here! Sean Cunningham on InstagramLonesome Motel on InstagramOur Episode on YoutubeNFT episode for funding filmmakersHolly Shannon's WebsiteZero To Podcast on AmazonHolly Shannon's new Youtube Channel, Subscribe here!Holly Shannon, InstagramHolly Shannon, LinkedinHolly Shannon, TwitterBuy Me a Coffee 

Coco Nelson on InstagramOur Episode on YoutubeHolly Shannon's WebsiteZero To Podcast on AmazonHolly Shannon's new Youtube Channel, Subscribe here!Holly Shannon, InstagramHolly Shannon, LinkedinHolly Shannon, TwitterBuy Me a Coffee