Podcasts about five elephant

Today we're catching up with Kris Schackman, Co-founder of Berlin's iconic coffee chain Five Elephant. In this conversation, we learn about Kris' early journey from the film industry into coffee, the evolution of the German specialty scene over the last decade, and the key decisions that have shaped the creation of one of the most respected roastery cafes in Europe.Credits music: "Rain Pour Down" by IOVA for The Coffee Music ProjectSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear 

VIDEO ZÁZNAM ► https://youtu.be/cnKANsCRM-A Bára je naše kávová kámoška, která nám kromě jiného radí s nákupem zeleného zrna. Je to strašně zajímavé osoba, protože toho zažila opravdu hodně a byla na spoustě zajímavých místech. Začínala tak jako spousta lidí u rozpustné kávy. Přes tmavě praženou italskou směs se s pár zastávkami dostala do legendárního německého Barnu a časem začala pražit po boku Patrika Rolfa ve Five Elephant. To jí ovšem nestačilo a tak se vydala na kávové dobrodružství do Brazílie. Nejen o tom bylo povídání Na Jedno Kafe s Bárou Ernygrovou, která v současné době pracuje na pozici sales representativ pro kávového importéra Falcon Specialty. ► https://falconcoffees.com === PATREON: https://patreon.com/jednokafe INSTAGRAM: https://www.instagram.com/jedno.kafe FACEBOOK: https://www.facebook.com/jednokafe WEB: http://jedno-kafe.cz ===

In this episode we are talking with the Five Elephant Coffee founder: Kris Schackman. We talked about his coffee journey, stories and purpose. We also covered the important aspect of creating relationships with coffee farms and across the whole coffee ecosystem. LIVE SHOW: https://www.instagram.com/coffee.fixa... WEBSITE: https://www.socialfixation.com.au/ SOCIALS: Instagram: https://www.instagram.com/mirko_bonma... Facebook: https://www.facebook.com/mirkobonmassar Twitter: https://twitter.com/mirkobonmassar

FLOWCoffeeMedia特别声音栏目「疫情专题系列」 全球受COVID-19影响导致经济停滞，对各大行业冲击明显，当然咖啡行业也没有例外，全球成千上万的咖啡馆被迫暂停营业. FLOWCoffeeMedia 推出「疫情专题系列」，采访并深度报道在疫情当中全球咖啡行业者、与咖啡息息相关的人们正在经历什么，是如何思变以及于对未来的调整和规划. 本期内容 | IN THIS EPISODE 1’03’’ 两位主播在这段时间的自我“修炼”； 7’20’’ Five Elephant在疫情期间的特殊经历：1.中国&柏林门店运营，2.烘焙供应链挑战 13’20’’ Five Elephant品牌思变和新计划：1.门店运营调整，2.城市合作计划推出； 26’18’’ 这颗精心准备彩蛋不容错过. 播客主播： Naza （微博：哪吒是顽童） Swan （微博：swanchannnn 内容编辑： Swan （微博：swanchannnn） 【收听方式】： 1.国内主流音频平台：请在网易云音乐、喜马拉雅、阿基米德FM、小宇宙App搜索“FLOWCoffeeMedia”; 2.苹果自带播客平台：搜索“FLOWCoffeeMedia”; 3.泛用性播客平台：Overcast、Castro、Pocket Casts等搜索“FLOWCoffeeMedia”。泛用性播客的优点是提供倍速播放、自动平衡不同主播的音量、直接分享喜欢的段落到社交网络等...

ahoj v novém roce. Podíváme se spolu na chystaný tamper od Matta Pergera. Nahlédneme do nové kavárny německých Five Elephant. Ochutnáme nevšední keňskou kávu z pražírny Coffeespot. Řekneme si aktuality o Baristovi roku. Potěšíme národní hrdost díky podcastu opposite extract a řeknu vám o jedná "nádherné" kávě. Odkazy: https://baristahustle.com/tamper/ http://www.fiveelephant.com/ http://www.kavaprazena.cz/ http://www.baristaroku.com/ http://www.oppositesextract.com/ https://baristahustle.com/aricha/ zůstaňte se mnou v kontaktu: https://www.facebook.com/365coffeecups/ www.instagram.com/jaroslavsl www.twitter.com/jaroslavsl Pokud se chcete stát hostem podcastu, nebo máte zájem o spolupráci či jakoukoliv otázku pište na: Jaroslav.slamecka@gmail.com  Ohodnoťte a okomentujte tento obsah na iTunes pomůžete tak podcastu v další činnosti. obrazový záznam rozhovoru naleznete na youtube: https://youtube.com/JaroslavSl365cupsofcoffeevlog Podcast vám přináší pražírna www.Candycane.coffee

Although the title implies that Patrik Rolf Karlsson’s talk from CoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a number of twists and turns from the very start, and ends up with some unexpected conclusions. Yes, Patrik talks about using curves and data from Five Elephant’s roasts, including extensive logging of the roast environment—but it’s to tailor the results to the preferences of the people who will consume the coffee, even when it stands outside of his own preference. And yes, Patrik openly disregards and disagrees with the sage advice from a well-respected roaster (“everything takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal newcomers to coffee to listen to and work with those who came before. Most striking for us is Patrik’s observation and subsequent learnings from the realisation that 60% of the brews they were using to evaluate their roast profiles were poor brews—a prime example of Patrik’s use of measurement to learn and improve. -- Patrik was born a cold April morning in Gothenburg—he doesn’t remember anything about it, as most of us don’t. He likes milk and people that are dedicated, not in words but with their actions. He grew a beard and got interested in building organisations, starting with coffee, but was disappointed with the lack of dedication in the industry. Patrik shaved his beard, moved to Berlin, and read and watched everything by Malcom Gladwell. Today he is part of the Five Elephant team as head of roastery. He wants to be a part of reshaping the idea of what a modern coffee roastery is. 

Although the title implies that Patrik Rolf Karlsson’s talk fromCoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a number of twists and turns from the very start, and ends up with some unexpected conclusions. Yes, Patrik talks about using curves and data from Five Elephant’s roasts, including extensive logging of the roast environment—but it’s to tailor the results to the preferences of the people who will consume the coffee, even when it stands outside of his own preference. And yes, Patrik openly disregards and disagrees with the sage advice from a well-respected roaster (“everything takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal new comers to coffee to listen to and work with those who came before. Most striking for us is Patrik’s observation and subsequent learnings from the realisation that 60% of the brews they were using to evaluate their roast profiles were poor brews—a prime example of Patrik’s use of measurement to learn and improve.  -- Patrik was born a cold Aprilmorning in Gothenburg—he doesn’t remember anything about it, as most of usdon’t. He likes milk and people that are dedicated, not in words but with theiractions. He grew a beard and got interested in building organisations, startingwith coffee, but was disappointed with the lack of dedication in the industry.Patrik shaved his beard, moved to Berlin, and read and watched everything byMalcom Gladwell. Today he is part of the Five Elephant team as head ofroastery. He wants to be a part of reshaping the idea of what a modern coffeeroastery is. 

In this Prague short, Oslo Kaffebar barista Masamichi 'Sami' Kaji talks to Steve about his coffee career--spanning Tokyo, Toronto, London, Oslo, and Berlin--and the differences between these different scenes. Also covered: customers' expectations, limited German vocabulary, and Sami's recommendations for coffee in Berlin in order to understand the relatively young scene there. Five Elephant | The Barn | Companion Coffee | Oslo Kaffebar

In this Prague short, Oslo Kaffebar barista Masamichi 'Sami' Kaji talks to Steve about his coffee career--spanning Tokyo, Toronto, London, Oslo, and Berlin--and the differences between these different scenes. Also covered: customers' expectations, limited German vocabulary, and Sami's recommendations for coffee in Berlin in order to understand the relatively young scene there. Five Elephant | The Barn | Companion Coffee | Oslo Kaffebar