Podcasts about coffi

Welcome to Episode 1686 in which host Giulia Stocchetti interviews Gilles Coffi Degboe this week on The Next Generation where young Italian wine people 30 and under shake up the wine scene. More about today's guest Gilles Coffi Degboe (Coffi is his first name and means "Friday") was born in Benin, a tiny strip of land located in the western part of Africa, between Nigeria and Togo. In 1994, because of his father's wishes, he moved to Bologna with his family. Gilles met wine when he was a teenager, working at the restaurant Albergo "Da Marino," in Rufina (Località Masseto), an establishment run by people his father already knew before their arrival in Italy, who later became great family friends. During this experience Gilles sipped his first goblet of Sangiovese, a goblet that created in him a curiosity about the scents of wine, its anecdotes and stories. Curiosity that then led him to begin a real journey into the world of wine. His studies began at the Pellegrino Artusi Higher Education Institute, where he also had the opportunity to attend the first level of the sommelier course organized by AIS Romagna. His first work experience abroad was in China, in Beijing, a city where, during the 2008 Olympics, he worked at Casa Italia for the C.O.N.I. (Italian National Olympic Committee). In 2012 Gilles decided to return to Emilia Romagna and complete his Sommelier studies. Shortly thereafter, the school at which he completed his studies offered him to work as a lecturer in Restaurant service -Bartending, Cafeteria and Enology. He still lectures today, alongside his work as a consultant. Gilles was until 2023 the first and only Ambassador of the Negroamaro grape variety in Italy, Europe and the World. He also has the title of Ambassador of Albana, a typical grape variety of Emilia-Romagna. Connect: Instagram Gilles Coffi Degboe LinkedIn Degboe Coffi Gilles Facebook Degboe Coffi Gilles More about the host: Giulia is an AIS Sommelier and holds the WSET Diploma. She has 360° experience in the cellar, harvesting, tasting and teaching. Enthusiastic communicator of wine, she believes every bottle is a small universe to discover and her slogan is “sharing wine means love.” She's passionate about terroir wines made with autochthonous grape varieties and constantly looking for them and their small producers. Connect: Facebook: Giulia Stocchetti Caravaggi Instagram: theWineSoulGirl LinkedIn: Giulia Stocchetti Caravaggi _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! If you want to be part of the next generation then like and share this track! We will remember you when you need dentures and a straw for your wine!

Captain Dave and Eddie meet the guys from Hoff Coffi. They produce fantastic, delicious, ethically produced coffee direct from the farmer.  They also help schools and charities in so many wonderful ways.   https://hoffcoffi.com  

Welcome back to our series on the Future of Food! In this episode, we'll explore the significance of adaptive transformation in global food systems.  How do farming and consumption play into creating an inclusive, just, and beautiful future?  From empowering women farmers in Africa, to telling the story behind every piece of organic produce, from considering food value over food price, to what to ask at your grocery store, we examine why urgent transformation is needed to protect the people – and land – growing our food against the increasingly devastating impacts of climate change.   You'll hear from:   Wanjira Mathai | Vice President + Regional Director for Africa, World Resources Institute Volkert Engelsman | Founder + CEO, Eosta Jenipher Sambazi | Coffee Farmer + Vice Chair, Mount Elgon Agroforestry Community Cooperative Enterprise Elen Jones | Co-Founder + Director, Jenipher's Coffi Ed Davey | Policy + International Engagement Director, Food and Land Use Coalition + Co-Director, WRI UK Helena Leurent | Director General, Consumers International   So with food being at the heart and centre of the human story, there's not a minute to waste. Let's get on with it!   —   Christiana + Tom's book ‘The Future We Choose' is available now! Subscribe to our Climate Action Newsletter!   —   Mentioned links from the episode:   MORE LISTENING: Outrage + Optimism's previous episodes on The Future of Food READ: What is Plum Village?   — Thank you to our amazing guests this week, Volkert Engelsman, Wanjira Mathai, Jenipher Sambazi, Elen Jones, Ed Davey and Helena Leurent!   Volkert Engelsman Founder and CEO, Eosta LinkedIn    Eosta  LinkedIn | Website   Nature & More  Twitter | Instagram | Facebook | Website   —   Wanjira Mathai Vice President & Regional Director for Africa, World Resources Institute (WRI) Twitter | LinkedIn | Website   WRI Africa  Twitter | Instagram | LinkedIn | Facebook   —   Jenipher Sambazi Coffee Farmer & Vice Chair, Mount Elgon Agroforestry Community Cooperative Enterprise (MEACCE)   MEACCE  Twitter | Facebook | YouTube | Website   —   Elen Jones Co-Founder and Director, Jenipher's Coffi LinkedIn   Jenipher's Coffi  Instagram | Facebook | Website   —   Ed Davey Policy and International Engagement Director, Food and Land Use Coalition & Co-Director, WRI UK Twitter | LinkedIn   WRI  Twitter | Instagram | LinkedIn | Facebook   FOLU  Twitter | Instagram | LinkedIn   —   Helena Leurent Director General, Consumers International Twitter | LinkedIn   Consumers International  Twitter | LinkedIn | Website   —   Keep up with Christiana Figueres online Instagram | Twitter   Tom Rivett-Carnac Instagram | Twitter | LinkedIn   Paul Dickinson LinkedIn | Twitter   —   Follow @GlobalOptimism on social media and send us a message! Facebook | Twitter | Instagram | LinkedIn   Don't forget to hit SUBSCRIBE so you don't miss another episode of Outrage + Optimism!

Ffa Coffi Pawb! The great GRUFF RHYS is here!!!! Join Damian as he sits down with the Super Furry Animal to discuss: his fantastic new book, the incredible history of Welsh Punk & going to Punk University through tour van lectures. From the cultural significance of Llygod Ffyrnig, to accidentally winding up on a punk comp, to the minority language European punk network: this is NOT TO BE MISSED! Also, don’t miss Gruff’s amazing new book “Resist Phoney Encores” on Antenne Books now!!!Also Touched On:A brother and sister getting into punk Mannequins spray painted to look like pukeRock’N’Roll as American imperialist propagandaParents loving ReggaeAnglo/American Corporations and creation of a Global pop-cultureThe effect of CrassLlygod FfyrnigThe history of Welsh Language Musical and political education coming from punkAnhrefnWorkers Playtime RecordsMachlud: a soft rock band on a seminal Welsh Punk compRecording at Dave Anderson from Hawkwind’s studioPop PositiveFfa Coffi PawbGetting into Psych to wind up old punk rockersGeo-politicsBecoming a pop star accidentallyBjork comes to WalesTrying to give Alan McGee a tape“Doing For The Kids” FestLearning how to make salad dressing from French Ska band: Le Have NotsSeeing Fucking Up in TexasButthole SurfersEuropean Squat tours& SO MUCH MORE!!!!BROUGHT TO YOU BY VANS 

We are Garagiste! Liza and Eric Coffi - Courthouse Creek Garagistes Liza and Eric Coffi jokingly call themselves 'Garagistes' of the cider world. Courthouse Creek is a family-run, small agri-business committed to respecting our land and our community.  They grow apples and other fruits and vegetables using sustainable, low impact practices, and produce orchard-based cider by adhering to natural methods.  Their cidery model is premised upon the small wine boutiques that they are familiar with from their time living in the Central Coast of California. Liza Coffi at Courthouse Creek Tasting Room Initial estimation of build out vs the actual time it took In the orchard:  "We planted our first section of the orchard in 2014, and the second section about six months later.. We knew it would take about four or so years to start seeing an appreciable yield for production purposes.  It took six years. This past harvest, the 2020 harvest, was the first year where we had enough apples to produce a decent amount of cider.  We ended up with three barrels – about 180 gallons." In the cidery:  "The plan was to launch our cidery as true garagistes — producing in our garage.  After doing this and making sure there was a market for our product, the plan was to build a production barn and a separate tasting room on the farm by the second year, maybe third year." Courthouse Creek outdoor tasting room The Coffi's started producing some cider in the garage in 2014 (which is partly why they are called garagistes!) , but the real first year of production was 2015. That first and second year, 2015-2016, they produced 450 cases, or about 18 barrels.  Says Eric, "Because our methods are low-fi (ie, no filtering, no fining, adhering to natural methods), this initial build-out was very basic. [ The Coffi's had an oak barrel fermenting in their living room - and used the family's two car garage as the cidery. True Garagistes![/caption] By 2016, they knew their plans had to change.  Somewhere in the middle of building the production barn they realized that there was no way they could afford to build a separate tasting room.  So, they converted the front third of the production barn into the tasting room.  They opened the tasting room in March of 2017 and are currently expanding this tasting room to get to the square footage they anticipated having from inception. Initial estimate of production (barrels) vs what the actual production is now or where you expect it to grow in next 5 years post covid We initially planned to reach 3000 cases, or roughly 120 barrels, by year three (2018).  Actual production has not hit our target: In 2017 season 935 cases (750ml) and 1395 gals in kegged product = 60 barrels. In 2018 season 1250 cases (750ml) and 1000 gals in kegged product =  65 barrels In 2019 season 1250 cases (750ml) and 1000 gals in kegged product =  65 barrels In 2020 season 1050 cases (750ml) and 850 gals in kegged product = 56 barrels Initial projections included a split of about 75% tasting room sales, and 25% distribution. Says Eric, "The reality for us is simple—the tasting room model works very well. Indeed, the silver lining of COVID has been a boon at the farm—we had the space in the orchard for people to properly social distance.  Our new projections are more of an 85 to 90% tasting room, and the remainder targeted distribution at small, local bottle shops and high-end restaurants." Equipment you love having on hand from the start Barrel steamer Equipment you would reconsider had you known then what you know now. "For the orchard, we didn’t need to put in irrigation. We put in a drip line in the first section, but realized we don’t need it, we can successfully dry farm in Virginia." Purchased a good pump straight away—and do not skimped on a cheaper model. The Coffi's use a pump from US-FIP It is important to really map out your production flow so you can get a handle on what you need in regards to hoses, fittings, etc.  It is a bit of pain to buy things piecemeal, or on the fly. 2-3 Tips for folks getting into this industry from the Garagistes! Know "Your who and why?" Who are you, and why do you want to start a cidery. This is critical for a few reasons.  One is that if you know who you are and why you want to do it, it makes it easier to figure out the what—like, what kind of style cider you want to make, what kind of tasting room experience do you want, etc. Another, probably the most important, is that it makes marketing and advertising that much easier—it is far easier to market your own truth than to make up some story and brand after the fact. Whatever size production space you think you need, double it. After mapping out production flow and get an idea of the volume of cider you anticipate making, make sure you map out your tasting room. IF you are going to rely mostly on tasting room for your stream of income, make sure the tasting room can actually sell your volume.  How many seats can you fit in your tasting room?  What is the projected average ticket per customer?  How many times do you anticipate turning over a seat? If you don’t have the room to sell your volume, you won’t. Contact Courthouse Creek Cider Website: https://courthousecreek.com/ Buy Courthouse Creek Cider Mentions in this Chat CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: What temperature should one's apple juice be at before pitching yeast? Eliza Greenman - grafting orchards - https://elizapples.com Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

En el episodio de hoy te comento cómo monté mi primera tienda de nicho, para los amantes del café. Te hablo de Coffilovers.com.

The Darlings took a field trip to Dover with stops at Style Encore, House of Coffi, and Bel Boutique.  At the chicest recording studio yet, The Loocke, SamanthaStyled and SincerelySteele join the ladies to talk blogging, fashion, and all things Dover. Links & Such Style Encore Samantha Styled (IG, FB, Pin) Sincerely Steele (IG, FB, […]

Jake, Jay, and Coffi get you set for the 2018 NBA Finals. Looking back at predictions from the preseason and looking ahead to the NBA Draft.

Coffi, Labordy, rheolwyr pel droed, Paula Leslie, Duncan Bron a Simon Chandler

Jake, Jay, and Coffi get your ready for the 2017 NBA basketball season. They breakdown the offseason moves, predict annual award winners, and rant/rave about the teams they care about.

Jay, Coffi and Jake provide preseason NBA picks

En el episodio de hoy te comento cómo monté mi primera tienda de nicho, para los amantes del café. Te hablo de Coffilovers.com.