Podcasts about green coffee

Advertising SponsorGet “The Coffee Report by Map It Forward” directly to your inbox every Friday by signing up for either our Green Coffee or Roasted Coffee Patreon tiers in our Patreon community. Head to https://www.patreon.com/collection/2275485 to read our first report for free. Sign up for as little as $5 per month.Episode DescriptionThis is Part 3 of a five-part series with Ian Fretheim, Director of Sensory Analysis at Cafe Imports.Throughout this series of The Daily Coffee Pro Podcast by Map It Forward, Lee Safar and Ian Fretheim are exploring one of coffee's most important questions: What is quality coffee?After examining how the industry defines quality and whether "specialty coffee" still means what it once did, this episode turns to another question that has become increasingly important:What has happened to coffee quality education?Following the transition from the long-established Q Grader system to the Coffee Value Assessment (CVA), many coffee professionals expected a new era of sensory education. Instead, Lee and Ian discuss why the industry appears more uncertain than ever about how quality should be taught, assessed and applied in commercial environments.The conversation explores the strengths of the legacy Q system, why a shared baseline still matters, and whether the industry missed an opportunity to create a more practical framework that could be adopted across the global coffee supply chain. Rather than debating politics, they focus on what businesses, educators and coffee professionals actually need from quality education today.Lee and Ian also discuss whether certificates alone have become overvalued, why employers ultimately look for critical thinking rather than credentials, and what meaningful sensory education should prepare people to do once they enter the workplace.This is a thoughtful discussion about education, standards, commercial reality and the future of developing coffee professionals.Connect with Ian Fretheim here:https://www.linkedin.com/in/ian-fretheim-31628323/ If you found this episode valuable, make sure you're subscribed to the podcast and follow along for the rest of this 5-part series. ***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Advertising SponsorGet “The Coffee Report by Map It Forward” directly to your inbox every Friday by signing up for either our Green Coffee or Roasted Coffee Patreon tiers in our Patreon community. Head to https://www.patreon.com/collection/2275485 to read our first report for free. Sign up for as little as $5 per month.Episode DescriptionThis is Part 3 of a five-part series with Ian Fretheim, Director of Sensory Analysis at Cafe Imports.Throughout this series of The Daily Coffee Pro Podcast by Map It Forward, Lee Safar and Ian Fretheim are exploring one of coffee's most important questions: What is quality coffee?After examining how the industry defines quality and whether "specialty coffee" still means what it once did, this episode turns to another question that has become increasingly important:What has happened to coffee quality education?Following the transition from the long-established Q Grader system to the Coffee Value Assessment (CVA), many coffee professionals expected a new era of sensory education. Instead, Lee and Ian discuss why the industry appears more uncertain than ever about how quality should be taught, assessed and applied in commercial environments.The conversation explores the strengths of the legacy Q system, why a shared baseline still matters, and whether the industry missed an opportunity to create a more practical framework that could be adopted across the global coffee supply chain. Rather than debating politics, they focus on what businesses, educators and coffee professionals actually need from quality education today.Lee and Ian also discuss whether certificates alone have become overvalued, why employers ultimately look for critical thinking rather than credentials, and what meaningful sensory education should prepare people to do once they enter the workplace.This is a thoughtful discussion about education, standards, commercial reality and the future of developing coffee professionals.Connect with Ian Fretheim here:https://www.linkedin.com/in/ian-fretheim-31628323/ If you found this episode valuable, make sure you're subscribed to the podcast and follow along for the rest of this 5-part series. ***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Advertising SponsorGet “The Coffee Report by Map It Forward” directly to your inbox every Friday by signing up for either our Green Coffee or Roasted Coffee Patreon tiers in our Patreon community. Head to https://www.patreon.com/collection/2275485 to read the first report free. Sign up for as little as $5 per month.Episode DescriptionThis is episode 1 of a five-part solo series of The Daily Coffee Pro Podcast by Map It Forward titled Saying the Quiet Parts Out Loud.This series was not originally scheduled to be a solo series. A guest who had recorded a five-part discussion about the rise of branded coffee producers asked for the episodes to be withdrawn shortly before publication.Rather than abandon the subject, podcast host Lee Safar uses this episode to examine the argument herself: has building a recognisable personal or farm brand become more important than building a responsible coffee business?Lee explores how producers, roasters, baristas and other coffee professionals have increasingly used visibility, competitions, public relations and social media to differentiate themselves. She traces part of this evolution through Panama's most prominent producer estates, whose global recognition helped create demand for highly exclusive coffees while giving select roasters a powerful point of differentiation.The success of estates including Hacienda La Esmeralda and the Lamastus family estates demonstrated that strong producer brands can create considerable value. But their success also established a model that many producers are now encouraged to emulate without necessarily having the capital, access, infrastructure or customer base required to make it work.Building an internationally recognised producer brand requires far more than producing excellent coffee. It can involve extensive travel, marketing, media exposure, relationship building and significant long-term investment. That makes the model inaccessible to most of the millions of coffee producers operating around the world.Lee also questions what happens when the same attention-based model is adopted by roasters and coffee professionals. A large audience may generate recognition, invitations and free products, but it does not automatically produce profitability or a commercially sustainable business.The episode examines whether the coffee industry has begun confusing visibility with value, revenue with success, and brand recognition with sound business fundamentals.The conclusion is not that producers or roasters should avoid building brands. A strong brand can be an important business asset. The problem begins when branding becomes the primary strategy rather than one component of a responsible business with a responsible pricing model.This episode asks the coffee industry to consider whether its obsession with exclusivity, recognition and high-profile coffees is building a sustainable future—or simply creating another business model that only works for a very small group at the top.Connect with Lee Safar here:https://www.linkedin.com/in/leesafar/ https://www.instagram.com/leesafar If you found this episode valuable, make sure you're subscribed to the podcast and follow along for the rest of this 5-part series. ***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Advertising SponsorGet “The Coffee Report by Map It Forward” directly to your inbox every Friday by signing up for either our Green Coffee or Roasted Coffee Patreon tiers in our Patreon community. Head to https://www.patreon.com/collection/2275485 to read our first report for free. Sign up for as little as $5 per month.Episode DescriptionThis is episode 1 of a five-part solo series of The Daily Coffee Pro Podcast by Map It Forward titled Saying the Quiet Parts Out Loud.This series was not originally scheduled to be a solo series. A guest who had recorded a five-part discussion about the rise of branded coffee producers asked for the episodes to be withdrawn shortly before publication.Rather than abandon the subject, podcast host Lee Safar uses this episode to examine the argument herself: has building a recognisable personal or farm brand become more important than building a responsible coffee business?Lee explores how producers, roasters, baristas and other coffee professionals have increasingly used visibility, competitions, public relations and social media to differentiate themselves. She traces part of this evolution through Panama's most prominent producer estates, whose global recognition helped create demand for highly exclusive coffees while giving select roasters a powerful point of differentiation.The success of estates including Hacienda La Esmeralda and the Lamastus family estates demonstrated that strong producer brands can create considerable value. But their success also established a model that many producers are now encouraged to emulate without necessarily having the capital, access, infrastructure or customer base required to make it work.Building an internationally recognised producer brand requires far more than producing excellent coffee. It can involve extensive travel, marketing, media exposure, relationship building and significant long-term investment. That makes the model inaccessible to most of the millions of coffee producers operating around the world.Lee also questions what happens when the same attention-based model is adopted by roasters and coffee professionals. A large audience may generate recognition, invitations and free products, but it does not automatically produce profitability or a commercially sustainable business.The episode examines whether the coffee industry has begun confusing visibility with value, revenue with success, and brand recognition with sound business fundamentals.The conclusion is not that producers or roasters should avoid building brands. A strong brand can be an important business asset. The problem begins when branding becomes the primary strategy rather than one component of a responsible business with a responsible pricing model.This episode asks the coffee industry to consider whether its obsession with exclusivity, recognition and high-profile coffees is building a sustainable future—or simply creating another business model that only works for a very small group at the top.Connect with Lee Safar here:https://www.linkedin.com/in/leesafar/https://www.instagram.com/leesafarIf you found this episode valuable, make sure you're subscribed to the podcast and follow along for the rest of this 5-part series. ***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Sourcing green coffee is one of the most important parts of running a coffee roasting company. Although it may seem as simple as trying coffee and placing an order, there's a lot more going on and a lot of risk you're managing. In this episode, we reflect back on a few challenges we faced this year with green coffee and share what it's like dealing with hiccups in the supply chain.Pick up our coffee here: https://mirrorcoffeeroasters.com/Find us on Instagram: https://www.instagram.com/mirrorcoffeeroasters/Mirror Coffee Roasters is a specialty coffee roaster located in Bellingham, WA

You roast the same coffee, same profile — and it tastes completely different. The culprit is often hiding in your green coffee beans: moisture content and water activity. In this episode, Ingo from Roast Rebels breaks down what these two parameters mean, why they matter for green coffee quality and food safety, and how they directly shape your roast.What you'll learn:▸ Moisture content should sit between 10–12%. Below 8–9%: quality risk (hay, baked notes, fast aging). Above 12–13%: health risk from mold and bacteria.▸ Water activity measures how freely water is bound in the bean (scale 0–1). SCA defines specialty coffee as below 0.7. Best practice: 0.5–0.6. Above 0.78: high microbial risk.▸ Higher moisture = more energy needed in the drying phase. Lower moisture = faster drying, more careful heat management required.▸ Proper packaging (GrainPro or Ecotact inside burlap) protects both parameters during storage and transport.▸ Water activity has been underused in roasting due to expensive equipment — affordable tools are now changing this fast.▸ Roast Rebels measures moisture content, density, and water activity on every green coffee delivery. Coffee at 13.5% moisture has been rejected.Links & ResourcesGreen Coffee – A Guide for Roasters and BuyersMeasuring Devices at Roast RebelsRoast Rebels Academy – Online Courses for Home & Pro RoastersRoast Rebels ShopAbout Roast RebelsRoast Rebels is Europe's go-to platform for specialty coffee roasting. We sell small-scale roasting machines — including the Kaffelogic Nano 7e, Aillio Bullet, Gene Café, Behmor, and Nucleus LINK — alongside a curated selection of high-quality green coffees. Service centers in Germany and Switzerland. Free shipping across the EU.The Roast Rebels Academy (academy.roastrebels.com) offers in-depth courses for home roasters and professionals, including the Aillio Bullet Masterclass: 11 chapters, 30 videos, 4+ hours of content (€249, free with hardware purchase from Roast Rebels).

Cat & Cloud Podcast  Cat & Cloud Coffee www.catandcloud.com/ From Soil to Service Part 1: Inside the World of Green Coffee - Ep# 449 In this episode of the Cat & Cloud Podcast, Chris Baca and Casey Ryan sit down with Director of Coffee Dulce Venancio to explore the journey of coffee “from soil to service.” Dulce shares how her background in agriculture, her connection to producers in Mexico and Central America, and her growth within Cat & Cloud led her into green coffee buying. The conversation dives into how coffee is sourced, how relationships with producers and importers are built, the realities of the global coffee supply chain, and the intentional work behind selecting coffees that reflect Cat & Cloud's values. Along the way, they discuss cupping, flavor development, competition culture, mentorship, and the importance of consistency, transparency, and community throughout every step of the coffee process. Chapters 00:00 Soil to Service Series 03:00 What is a Green Buyer 05:02 Origins and Early Trips 06:39 Dulce Backstory and Motivation 08:30 Landing the Green Role 11:21 Imposter Syndrome and Learning 18:17 Money Flow in Coffee Buying 21:13 Mills Exporters Importers Explained 25:36 QC Lab and Flavor Decisions 27:51 Building a Tasting Palate 30:30 Training Your Palate 31:52 Competition Feedback Loops 34:22 Baby Steps Cupping 35:43 Pressure of Green Buying 37:39 When Coffee Gets Rejected 40:22 Direct Trade Versus Importers 42:49 Building the Coffee Menu 46:58 Respect for Producers 50:14 Origin Country Cafe Culture 53:58 Competing and Creative Goals 55:50 Closing and Green Coffee Jingle Cat & Cloud: Instagram: www.instagram.com/catcloudcoffee/ Webstore: Buy Our Coffee! www.catandcloud.com/ Roasters Choice Subscription www.catandcloud.com/collections/subscriptions Wholesale Partners! Interested in serving our coffee at your business? Learn more about our Partner Program https://catandcloud.com/wholesale Cat & Cloud Coffee was founded in 2016 by three friends who believe experiences and connections shape our lives. Former barista champions and lifelong coffee professionals, they envisioned a better way to do business and set out to create a values-driven organization that put culture first. Our mission is to inspire connection by creating memorable experiences. Whether it's with guests in our 4 retail locations in Santa Cruz, our team members, or our wholesale partners across the country, we strive to leave everyone better than we found them.  The Cat & Cloud Podcast is a space for us to share our experiences and adventures in coffee and business in hopes of inspiring more people to create culture and values-driven organizations.  Hosted by Chris Baca and Jared Truby Produced by Casey Ryan May 2026

In today's episode, we're speaking with Lisa Lawson, founder of Scotland's Dear Green Coffee Roasters.Lisa started in the coffee industry working alongside Toby Smith in the early days of creating Toby's Estate in Sydney, and went on to launch Dear Green in Glasgow in 2011, with a mission to bring sustainably sourced coffees to her local community.  Since then, Dear Green has become a cornerstone of the Scottish specialty coffee scene – not only producing the Glasgow Coffee Festival, but also setting the benchmark for what a responsible coffee business should look like.In this inspiring conversation, Lisa shares her philosophy of embedding sustainability into every aspect of her business. She also offers practical advice for greener operations – from measuring and reducing carbon emissions, to investing in renewable energy and working towards zero-to-landfill waste goals.Credits music: "Dust of a Star" by Daisy Chute in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the showSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Advertising SponsorThis episode is brought to you by Arkena Coffee Marketplace, connecting you to the next coffee harvest in Ethiopia through direct trade.https://arkenacoffee.com/https://www.instagram.com/arkenacoffee/Email: hello@arkenacoffee.com***************************************This is Part 2 of a five-part series with Augusto Amaya from Arcadia Green Coffee, exploring how green coffee sourcing is diversifying as the coffee industry evolves.In this episode, Lee Safar and Augusto discuss what it really means to source green coffee in a way that benefits all stakeholders, not just the buyer.Augusto explains why traditional sourcing can feel like a “black box” for producers, and why transparency must work in both directions: roasters should know who grew the coffee, and producers should know exactly where their coffee is going.They explore how Arcadia's matchmaking model creates pride, stability, and long-term relationships, and why real relationship-building requires showing up in person, not just sending emails.Guest linksConnect with Augusto Amaya and Arcadia Green Coffee: https://arcadiacoffee.ie/https://www.linkedin.com/in/augusto-amaya-irecol/Instagram: https://www.instagram.com/arcadiagreencoffee/WhatsApp: https://wa.me/353877871523***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Advertising SponsorThis episode is brought to you by Arkena Coffee Marketplace, connecting you to the next coffee harvest in Ethiopia through direct trade.https://arkenacoffee.com/https://www.instagram.com/arkenacoffee/Email: hello@arkenacoffee.com***************************************This is Part 2 of a five-part series with Augusto Amaya from Arcadia Green Coffee, exploring how green coffee sourcing is diversifying as the coffee industry evolves.In this episode, Lee Safar and Augusto discuss what it really means to source green coffee in a way that benefits all stakeholders, not just the buyer.Augusto explains why traditional sourcing can feel like a “black box” for producers, and why transparency must work in both directions: roasters should know who grew the coffee, and producers should know exactly where their coffee is going.They explore how Arcadia's matchmaking model creates pride, stability, and long-term relationships, and why real relationship-building requires showing up in person, not just sending emails.Guest linksConnect with Augusto Amaya and Arcadia Green Coffee: https://arcadiacoffee.ie/https://www.linkedin.com/in/augusto-amaya-irecol/Instagram: https://www.instagram.com/arcadiagreencoffee/WhatsApp: https://wa.me/353877871523***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Advertising SponsorThis episode is brought to you by The Honduran Coffee Alliance, connecting Honduran coffee producers with global buyers in a fair, sustainable, and commercially viable way.WhatsApp: https://wa.me/50487350786Email: sean@hondurancoffeealliance.com***************************************This is Part 1 of a five-part series with Augusto Amaya from Arcadia Green Coffee, exploring how green coffee sourcing is diversifying as the industry evolves.In this episode, Augusto shares Arcadia's approach to relationship-based sourcing: starting with roaster needs first, maintaining traceability that works both ways, and reducing risk by only purchasing coffee when a clear buyer is in place. The conversation explores volatility, financing pressure, and why sourcing must benefit every stakeholder across the chain.Guest linksConnect with Augusto Amaya and Arcadia Green Coffee: https://arcadiacoffee.ie/https://www.linkedin.com/in/augusto-amaya-irecol/Instagram: https://www.instagram.com/arcadiagreencoffee/WhatsApp: https://wa.me/353877871523***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Advertising SponsorThis episode is brought to you by The Honduran Coffee Alliance, connecting Honduran coffee producers with global buyers in a fair, sustainable, and commercially viable way.WhatsApp: https://wa.me/50487350786Email: sean@hondurancoffeealliance.com***************************************This is Part 1 of a five-part series with Augusto Amaya from Arcadia Green Coffee, exploring how green coffee sourcing is diversifying as the industry evolves.In this episode, Augusto shares Arcadia's approach to relationship-based sourcing: starting with roaster needs first, maintaining traceability that works both ways, and reducing risk by only purchasing coffee when a clear buyer is in place. The conversation explores volatility, financing pressure, and why sourcing must benefit every stakeholder across the chain.Guest linksConnect with Augusto Amaya and Arcadia Green Coffee: https://arcadiacoffee.ie/https://www.linkedin.com/in/augusto-amaya-irecol/Instagram: https://www.instagram.com/arcadiagreencoffee/WhatsApp: https://wa.me/353877871523***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Episode 82: Can you tell the difference between a Colombian washed and an Ethiopian natural just by looking at the unroasted beans? In this episode, we answer a listener's question about identifying coffee origins and processing methods by what we can glean from the green coffee beans themselves! Catherine and Stephen share useful tips on what to look for when examining green coffee beans, including: Visual Identification Tips: ✅ Size & Shape: Small beans (Yemeni, Ethiopian) vs. large beans (Kenyan AA, Indian Mysore Nuggets) ✅ Color Indicators: Processing methods leave distinct visual signatures (natural process = darker/reddish tones) ✅ Density Differences: Feel the weight - Monsoon Malabar vs. dense high-altitude beans ✅ Peaberries: Recognize the unique oval/tubular shape vs. traditional flat-sided beans ✅ Moisture & Sheen: What the surface tells you about freshness and processing Pro Tip: Create your own reference collection! Save 10 beans from each coffee in labeled Ziploc bags to build a visual comparison library. Plus in this episode: - Updates from Current Crop's new espresso bar and pastry launch - Why taking detailed roasting notes is crucial - Special shout-out to listeners who visited from Texas!   SEND YOUR QUESTIONS TO: questions@riypod.com   NOTES: Follow Our Instagram Account @RIY_POD   CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

In this interview, Dr.SHIVA Ayyadurai, MIT PhD, Inventor of Email, Scientist, Engineer and Candidate for President, Talks about Green Coffee on Obesity: A Whole Systems Approach

โบ ธิดารัตน์ นิ่มนวล หนึ่งในผู้หญิงไม่กี่คนในวงการกาแฟออสเตรเลียที่เริ่มต้นจากการเป็นเด็กเสิร์ฟในคาเฟ่ หากแต่เธอได้ก้าวข้ามอุปสรรคด้าน ภาษา วัฒนธรรมแม้แต่เรื่องความเท่าเทียมระหว่างเพศ จนมาเป็นผู้จัดหาเมล็ดกาแฟป้อนตลาดกาแฟ specialty ของออสเตรเลีย ตลาดกาแฟที่ว่ากันว่ามีความพิถีพิถันที่สุดแห่งหนึ่งของโลก

This bonus episode is part of our Coffee Smarter series. Search for and follow the Coffee Smarter podcast for bits and pieces of the the collected wisdom of the coffee industry.Jared Hales is the CoFounder of Hacea Coffee Source, a green coffee importer based in Anaheim, CA and with an outpost in Portland, OR. Jared joins the Coffee Smarter podcast to educate and advise us on all things coffee industry. During this session we cover green coffee contracts and contract terminology, green coffee moisture content standards, customizing a cupping plan for a coffee roaster, what makes a coffee "good," and get an update on tariffs.Find Hacea Coffee online at: ⁠www.haceacoffee.com⁠Head to ⁠www.coffeepeoplepodcast.com⁠ for links from the show, context to our conversation, and much more.The link to the Simply Good Coffee Brewer can be found here: ⁠https://www.coffeepeoplepodcast.com/simply-good-coffee-brewer-review/⁠Our direct affiliate link for the brewer is: ⁠https://partners.simplygoodcoffee.com/roast⁠Coffee People is presented by Roastar, Inc., the premier coffee packaging company utilizing digital printing. Roastar enables small-to-gigantic coffee businesses tell a big story. Learn more at ⁠https://bit.ly/4gIsHff⁠.Follow @roastar on Instagram.Coffee Smarter shares the collected wisdom of the coffee industry, and is an offshoot of the Coffee People podcast. Coffee People is one of the premier coffee and entrepreneurship podcasts, featuring interviews with professionals in the coffee industry and coffee education. Host Ryan Woldt interviews roastery founders, head roasters, coffee shop owners, scientists, artists, baristas, farmers, green coffee brokers, and more.This show is also supported by Marea Coffee , Cape Horn Green Coffee Importers, Sivitz Roasting Machines, Relative Coffee Company, Coffee Cycle Roasting, MAMU Coffee, and Hacea Coffee Source.Head to ⁠www.coffeepeoplepodcast.com⁠ for show recaps, coffee education, guest list and coffee news.Register to become an organ donor at: ⁠https://registerme.org/⁠.*Clicking these links to purchase will also support Roast! West Coast through their affiliate marketing programs.

Full black defect is likened to 'The Creature from the Black Lagoon'.Sour defect is compared to Stephen King's 'Christine'.Fungus damage is paired with the movie 'Annihilation'.Foreign matter in coffee is humorously linked to 'The Last Werewolf in London'.Insect damage is associated with 'The Fly'.Partial black defect is humorously tied to 'Beetlejuice'.Withered beans are compared to 'The Mummy'.Shell defect is likened to 'The Exorcist'.Parchment defect is humorously linked to 'Children of the Corn'.Floaters are humorously associated with 'Altered States'. Part of The Exchange Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

00:00 Introduction to Coffee Memo and Current Industry Landscape02:42 Understanding the Unprecedented Volatility in Coffee Prices05:16 The Importance of Engagement and Peer Support08:07 Navigating Burnout and Overwhelm in the Coffee Industry10:42 Market Dynamics: Supply, Demand, and Climate Change13:33 Decision-Making in Uncertain Times16:12 The Role of Stakeholders in Business Decisions18:48 Finding Stability Amidst Chaos21:37 Conclusion and Call to Action  Part of The Exchange Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

 00:00 Introduction to Coffee Terminology02:50 Understanding FOB and Its Importance05:57 The Process of Coffee Stripping09:05 Buying Forward: Securing Future Inventory12:02 Defining Your Coffee Position15:06 Delivery Orders and Their Role17:49 Understanding NANS and Its Implications21:10 Grain Pro: Enhancing Coffee Quality23:56 The Role of the Green Coffee Association27:12 Hedging: Managing Risk in Coffee Trading27:54 Understanding Hedging in Coffee Trading30:17 The Importance of Allocation33:38 Counterparty Dynamics in Coffee Transactions35:51 Differentials: A Unique Pricing Strategy38:32 Long and Short Positions Explained41:52 The Concept of Lots in Coffee Trading46:32 Understanding Carry Charges49:52 Unit of Measure: The Basics of Coffee Pricing  Visit and Explore Covoya! TAKE OUR LISTENER SURVEY

Boris Wüllner, CEO de Green Coffee by Diario La república

Current green coffee prices are unprecedented in nominal dollars.The term 'unprecedented' can create unnecessary uncertainty.Inflation must be considered when discussing coffee prices.Historical prices show that coffee has survived similar challenges.The average price of green coffee has often run contrary to other costs.Specialty coffee roasters often fail to raise prices appropriately.Consumers have different price expectations for coffee compared to other goods.The coffee market has experienced significant price fluctuations historically.Understanding inflation is crucial for coffee industry stakeholders.Coffee has a history of resilience despite market challenges. Written Version of this Blog   Visit and Explore Covoya! TAKE OUT LISTENER SURVEY

00:00 Welcome Back: Coffee Prices in Focus02:57 Market Dynamics: Understanding Current Coffee Prices06:12 The Impact of Climate Change on Coffee Production09:04 Supply and Demand: The Future of Coffee Pricing11:53 Raising Prices: Strategies for Roasters15:11 Navigating Financial Challenges in the Coffee Industry17:57 Consumer Behavior: Adapting to Price Changes21:06 The Role of Technology in Coffee Production23:52 The Future of Coffee: Sustainability and Adaptation27:09 Conclusion: Embracing Change in the Coffee Market  Visit and Explore Covoya!

Whether it started purely as a quest for efficiency, or as a way to achieve consistency in a blend, pre-blending green coffee is a pretty staple practice for coffee roasters. The alternative, and perhaps original way of blending is the classic post-roast blend whose adherents tout its ability to give them ulitmate control of each coffee and thus better quality.  Whether you do one or both of these methods of blending in your roastery, it always helps to explore the why behind them, and talk about the possible benefits and drawbacks of each.  To help us understand this more I am thrilled to bring on to the show roasting educator extraordinaire and founder of Relative Coffee Co., Bryant Banker-Scannell!  Bryant has helped launch the coffee careers of hundreds of new roasters through his work as lead roasting instructor and the heart of the in-house roastery at Mill City Roasters®. He also owns and operates Relative Coffee Co. which combines his passion of roasting, design, and photography to create a fun and tasty coffee brand.  Based in Minneapolis, Bryant has worked in cafe and roasting positions since 2011. With over a decade of roasting experience, he believes coffee should be approachable, fun, and unique to your experience in the industry. We discuss: Bryant's Beginning in Coffee  Education Based in Reality The Art and Science of Coffee Roasting The State of Blending Coffee Omni-Roasting vs. Individual Characteristics Pre-Blending vs. Post-Roast Blending The importance of Quality Balanced with Efficiency The Importance of Heat Management in Roasting Post-Roast Blending: Advantages and Considerations Links: www.relativecoffeeco.com Instagram: @relativecoffeeco Related episodes:  ROR #24 : Perspectives on Roasting for Espresso w/ Jaroslav Tuček of Doubleshot, Czech Republic   RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak Our Sponsor for Rate of Rise! www.millcityroasters.com  

Episode 33: Ever wondered how to find a good single origin coffee to roast for espresso? What about a blend? In this episode we tackle a question from a listener about how to sort through green coffees to find the ones that make the best shots! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Follow Our NEW Instagram Account @RIY_POD Ferdelance Blend (Makes Excellent Espresso!) Timor Organic Heritage Reserve, FTO Brazil CHC Reserve for Espresso Kaleido M10 1,200 Gram Roaster (Looks Super Cool) CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Dulce Venancio | Green Coffee Team Lead by Cat & Cloud

Topic: It's a mini-family reunion on Deep South Dining! Malcolm and Carol welcome Carol's brother, John Puckett, to the show with his colleague, Catherine Mansell, to talk about green coffee beans! John and Catherine talk about their businesses Coffee Bean Corral in Jackson and Current Crop Roasting Shop in New Orleans. They discuss types of beans, where they come from, flavor profiles, home roasting, and more!Guest(s): John Puckett and Catherine Mansell Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

Sound Bites"Coffee has been, you can say, an engine of progress there." -Catalina"Great coffees make their own stories, but this one just happens to be that much deeper." -Howard   Visit and Explore Covoya!

Commodity Sampler Services plays a crucial role in the coffee industry by providing trusted third-party sampling services.Sample integrity is essential to ensure fair transactions in the coffee supply chain.The coffee industry has undergone significant changes, including new transportation and storage methods.John Finkel's expertise and reputation have contributed to the success of Commodity Sampler Services.  Visit and Explore Covoya!

On my visit to Burundi this year, I sat with Dan Brose of Migoti Coffee. Dan and his partner Poncien built this station some years ago, and it all didn't go exactly as planned. With some bumps along the way, this main station in Mutambu district is becoming a hub, with a new station starting in Kimono and another planned for next year. But what I really appreciate is Dan's deep experience in Burundi, and how his background in chemical engineering and other work informs the Migoti approach to coffee. And though I find Dan eloquent and with vast experience, the words you see him repeat over and over are teamwork, partnership and community. Taking a look at Migoti's instagram and you will scroll a long time before you find a picture of Dan. The emphasis is on the work, on the group effort, and the goal of building a sustainable business that builds up the local community. With Migoti these are not a heap of buzzwords … they are how they operate. It's a real pleasure to speak with Dan at the main station, and you will hear birds, people picking coffee in the background, and later the rush of water as they start the flow through the coffee washing channels. This is not a slick recording in any sense! In fact there are zero edits after the first minute. I encourage you to stay with this conversation because I feel the best stuff comes at the end!  -Tom You can see all our podcast episodes listed on our Coffee Library page.

This is the 4th episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast, hosted by Map It Forward founder, Lee Safar. The guest on this podcast series is Caleb Holstein, cofounder of Greensquare, an Australian-based green coffee sourcing and inventory management system.In this podcast series, Lee and Caleb are exploring the new normal for coffee roasters in the volatility of this current coffee crisis.In this episode of The Daily Coffee Pro by Map It Forward, Lee and Caleb discuss the recent challenges in the coffee supply chain, including the temporary shutdown of Ethiopia's largest port due to regional missile attacks. They explore the impact on roasters, the importance of supply chain management, and how roasters can mitigate risks amidst increasing volatility. Learn how you can stay ahead in the ever-changing coffee industry and ensure your business thrives despite geopolitical and logistical challenges. This episode also highlights the benefits of using technology for inventory management and forecasting.00:00 Temporary Shutdown of Ethiopia's Largest Port01:44 Introduction to the Series and Guest02:15 Challenges in Buying Green Coffee02:55 Importance of Inventory and Supply Chain Management05:45 Greensquare's Solution for Coffee Roasters10:43 Impact of Geopolitical Issues on Coffee Supply20:02 Conclusion and Final Thoughts Connect with Caleb and Greensquare here:https://www.greensquare.co/https://www.linkedin.com/in/caleb-holstein-7410b0b2/https://www.instagram.com/greensquare.co/••••••••••••••••••••••••••••••••

This is the 4th episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast, hosted by Map It Forward founder, Lee Safar. The guest on this podcast series is Caleb Holstein, cofounder of Greensquare, an Australian-based green coffee sourcing and inventory management system.In this podcast series, Lee and Caleb are exploring the new normal for coffee roasters in the volatility of this current coffee crisis.In this episode of The Daily Coffee Pro by Map It Forward, Lee and Caleb discuss the recent challenges in the coffee supply chain, including the temporary shutdown of Ethiopia's largest port due to regional missile attacks. They explore the impact on roasters, the importance of supply chain management, and how roasters can mitigate risks amidst increasing volatility. Learn how you can stay ahead in the ever-changing coffee industry and ensure your business thrives despite geopolitical and logistical challenges. This episode also highlights the benefits of using technology for inventory management and forecasting.00:00 Temporary Shutdown of Ethiopia's Largest Port01:44 Introduction to the Series and Guest02:15 Challenges in Buying Green Coffee02:55 Importance of Inventory and Supply Chain Management05:45 Greensquare's Solution for Coffee Roasters10:43 Impact of Geopolitical Issues on Coffee Supply20:02 Conclusion and Final ThoughtsConnect with Caleb and Greensquare here:https://www.greensquare.co/https://www.linkedin.com/in/caleb-holstein-7410b0b2/https://www.instagram.com/greensquare.co/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreonThe 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. The guest on this podcast series is Caleb Holstein, cofounder of Greensquare, an Australian-based green coffee sourcing and inventory management system.In this podcast series, Lee and Caleb are exploring the new normal for coffee roasters in the volatility of this current coffee crisis.In this episode of The Daily Coffee Pro by Map It Forward Lee and Caleb discuss the emerging new normal for coffee roasters in green coffee purchasing. They delve into the importance of planning and forecasting, the impact of supply chain volatility, and the necessity of building strong relationships with suppliers. Learn why it's crucial to understand harvest cycles, manage expectations, and remain adaptable in an ever-changing market. 00:00 Introduction: Complacency in Coffee Buying00:36 Sponsor Message: Become a Coffee Consultant01:14 Series Overview: The New Normal for Coffee Roasters01:33 Challenges in Green Coffee Purchasing01:51 Impact of Supply Chain Volatility02:42 Adapting to Market Changes03:59 The Role of Relationships in Coffee Buying05:07 Importance of Understanding Harvest Cycles07:11 Quality and Yield Considerations12:26 Consumer Education and Communication14:16 Building Long-Term Relationships17:58 The Future of Coffee Buying19:17 Conclusion and Next Episode Teaser19:40 Closing Remarks and Call to Action Connect with Caleb and Greensquare here:https://www.greensquare.co/https://www.linkedin.com/in/caleb-holstein-7410b0b2/https://www.instagram.com/greensquare.co/••••••••••••••••••••••••••••••••

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. The guest on this podcast series is Caleb Holstein, cofounder of Greensquare, an Australian-based green coffee sourcing and inventory management system.In this podcast series, Lee and Caleb are exploring the new normal for coffee roasters in the volatility of this current coffee crisis.In this episode of The Daily Coffee Pro by Map It Forward Lee and Caleb discuss the emerging new normal for coffee roasters in green coffee purchasing. They delve into the importance of planning and forecasting, the impact of supply chain volatility, and the necessity of building strong relationships with suppliers. Learn why it's crucial to understand harvest cycles, manage expectations, and remain adaptable in an ever-changing market. 00:00 Introduction: Complacency in Coffee Buying00:36 Sponsor Message: Become a Coffee Consultant01:14 Series Overview: The New Normal for Coffee Roasters01:33 Challenges in Green Coffee Purchasing01:51 Impact of Supply Chain Volatility02:42 Adapting to Market Changes03:59 The Role of Relationships in Coffee Buying05:07 Importance of Understanding Harvest Cycles07:11 Quality and Yield Considerations12:26 Consumer Education and Communication14:16 Building Long-Term Relationships17:58 The Future of Coffee Buying19:17 Conclusion and Next Episode Teaser19:40 Closing Remarks and Call to Action Connect with Caleb and Greensquare here:https://www.greensquare.co/https://www.linkedin.com/in/caleb-holstein-7410b0b2/https://www.instagram.com/greensquare.co/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreonThe Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

First published on Coffee Smarter Pro: Alvin Kim is our guest coffee expert. He is the marketing manager for the Baratza which is part of the Breville group. Head to ⁠⁠baratza.com⁠⁠ to see the full line-up of coffee grinders they offer, from the Encore to the Forte they've got a grinder suited for the coffee enthusiast to the cafe countertop. And if you have a grinder question, reach out to Baratza on ⁠⁠baratza.com⁠⁠, a human will be on the other end of the call. Learn more & subscribe to the R!WC newsletter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠coffeesmarterpodcast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. BUY US A CUP OF COFFEE: ⁠⁠⁠⁠⁠⁠⁠https://buymeacoffee.com/roastwestcoast⁠⁠⁠⁠⁠⁠⁠ Thanks for all your support! The Coffee Smarter Pro podcast is presented by ⁠⁠⁠⁠⁠⁠⁠Roastar⁠⁠⁠⁠⁠⁠⁠, a coffee packaging company. Learn more about Roastar's packaging, pricing, and how they help your business tell it's big story through your coffee package on ⁠⁠⁠⁠⁠⁠⁠roastar.com⁠⁠⁠⁠⁠⁠⁠. Thank you, Roastar! Their support is why we can keep offering up these podcasts and our newsletter for free The Coffee Smarter Podcast is focused on helping solve your coffee industry trials and challenges while also sharing the history, economy, and impact that your work has on the world. Coffee Smarter Pro is the right show for cafe owners, roasters, baristas, and anyone working in the craft coffee industry, or aspires to coffee smarter. Topics include: Green Coffee, Vendor relations, roaster selection, software, customer relations, coffee production, menu creation, and so much more. Coffee Smarter Pro is part of the Roast! West Coast coffee network. ⁠⁠⁠www.coffeesmarterpodcast.com⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/roastwestcoast/support

Cristina Garces and Ariel Montoya visited DoubleShot for the first time the week of Independence Day. After visiting Washington, D.C., they hit the coffee capital of the world, Tulsa, Oklahoma. Cristina is the daughter of Don Ernesto, who was once the largest independent producer of coffee in Colombia. Ariel was the owner of Hacienda El Boton, producer of the very first natural out of Colombia: our very own Maduro. This episode is probably the longest in AA Cafe history, but it's packed with compelling content. Listen in bits, but listen twice. Shoot us an email with your comments and questions: sales@doubleshotcoffee.com. Get the coffee here: DoubleShotCoffee.com

SEND YOUR QUESTIONS TO: questions@riypod.com TODAY'S BREW: Rwanda Hingakawa Women's Co-op FTO CHECK US OUT HERE: Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Sanjeev Mankotia joins Coffee Smarter Pro to discuss his company's effort to develop the 3D printing machines that can produce sustainable, zero-waste, clay replacements for the industry standard plastic-lined takeaway coffee cup. Learn about GaeaStar Corp at: ⁠⁠⁠https://www.gaeastar.com/⁠ Learn more to aid your coffee industry journey on ⁠⁠⁠⁠⁠⁠coffeesmarterpodcast.com⁠⁠⁠⁠⁠⁠. The Coffee Smarter Pro podcast is presented by ⁠⁠⁠⁠Roastar⁠⁠⁠⁠, a coffee packaging company. Learn more about Roastar's packaging, pricing, and how they help your business tell it's big story through your coffee package on ⁠⁠⁠⁠roastar.com⁠⁠⁠⁠. Thank you, Roastar! Their support is why we can keep offering up these podcasts and our newsletter for free The Coffee Smarter Podcast is focused on helping solve your coffee industry trials and challenges while also sharing the history, economy, and impact that your work has on the world. Coffee Smarter Pro is the right show for cafe owners, roasters, baristas, and anyone working in the craft coffee industry, or aspires to coffee smarter. Topics include: Green Coffee, Vendor relations, roaster selection, software, customer relations, coffee production, menu creation, and so much more. Coffee Smarter Pro is part of the Roast! West Coast coffee network. www.coffeesmarterpodcast.com --- Support this podcast: https://podcasters.spotify.com/pod/show/roastwestcoast/support

Summary On this episode of Startup Junkies, hosts Caleb Talley, Jeff Amerine, and Daniel Koonce dive into the world of specialty coffee with Jon Allen, co-founder and creative director of Onyx Coffee Lab. Founded in 2012 with the mantra “Never Settle for Good Enough,” Onyx has built an award-winning team of roasters that ship freshly roasted coffee worldwide and serve unique brews in four locations across Northwest Arkansas.  Jon's, and his wife and fellow co-founder, Andrea's, commitment to exceptional coffee led them to a method they call relationship coffee, meaning that for seventy percent of the coffee they import, they visit the farms where it is grown and pay the producers directly. This approach allows them to establish their standards for coffee quality and ensures transparency with Onyx Coffee Lab consumers because they share detailed purchase information on Onyx's website. Visitors can see the price paid to the producer, the market commodity price at the time of purchase, the fair trade price, the import costs, and the individuals involved in bringing the coffee to the United States. Throughout the episode, Jon discusses Onyx's unique approach to sourcing, roasting, and distributing high-quality coffee, which includes transparency in pricing, traceability to the farmers, and a deep respect for the coffee's origin. He also shares insights into the industry's evolution, the growing demand for specialty coffee worldwide, and the importance of supporting sustainable practices at the source. This conversation offers a glimpse into the passion, dedication, and innovation driving the craft coffee movement that has taken off in Northwest Arkansas.    Show Notes (0:00) Introduction to Jon Allen (1:03) About Onyx Coffee Lab (3:57) Onyx's Origin Story (6:01) Pricing Transparency (9:04) Focusing on Green Coffee (15:10) From Coffee Roasting to Consulting (22:33) The Rise of Coffee Ventures (29:50) Onyx's Interior Design Vision and Narrative (34:58) Advice to Younger Self (38:15) Closing Question   Links Caleb Talley Jeff Amerine Daniel Koonce Startup Junkie Startup Junkie YouTube Jon Allen Onyx Coffee Lab

This is the 4th 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 series is a regular of the podcast and dear friend of Map It Forward, visionary and entrepreneur, Nawar Adra. Nawar is the owner of Stitch Coffee (Cafes, roastery, B2B and B2C) and ECRE (Co-Roasting facility) in Sydney, Australia. In this series, Nawar and Lee discuss the state of the Australian coffee industry in 2024 with the challenges and opportunities that come with it.In this episode of the series, Nawar and Lee delve into the importance of supply chain management and relationships, especially in times of volatility affecting coffee pricing and availability. The episode highlights the tension between coffee roasters, producers, and the impact of external factors like climate change and economics on the coffee supply chain. The critical role of building strong relationships with suppliers as a competitive advantage and a way to navigate the industry's challenges is explored. The conversation also touches on strategies for roasters to adapt to the changing landscape and the potential for direct relationships between roasters and producers to mitigate risks.00:00 Navigating Trust and Payment in the Coffee Supply Chain00:23 Becoming a Coffee Consultant: A Path to Freedom01:02 Exploring the Australian Coffee Scene: Challenges and Opportunities01:28 The Critical Role of Relationships in Coffee Supply Chain Management04:24 Leveraging Relationships for Competitive Advantage in Coffee Roasting10:03 Addressing the Pricing Tensions in the Coffee Industry16:17 Creative Strategies for Coffee Roasters Amidst Market Volatility17:02 Wrapping Up and Looking Ahead to SolutionsConnect with Nawar Adra and Stitch Coffee here:https://www.instagram.com/stitch.coffee/https://www.stitch.coffee/https://www.linkedin.com/in/nawar-adra-12909516a/••••••••••••••••••••••••••••••••

This is the 4th 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 series is a regular of the podcast and dear friend of Map It Forward, visionary and entrepreneur, Nawar Adra. Nawar is the owner of Stitch Coffee (Cafes, roastery, B2B and B2C) and ECRE (Co-Roasting facility) in Sydney, Australia. In this series, Nawar and Lee discuss the state of the Australian coffee industry in 2024 with the challenges and opportunities that come with it.In this episode of the series, Nawar and Lee delve into the importance of supply chain management and relationships, especially in times of volatility affecting coffee pricing and availability. The episode highlights the tension between coffee roasters, producers, and the impact of external factors like climate change and economics on the coffee supply chain. The critical role of building strong relationships with suppliers as a competitive advantage and a way to navigate the industry's challenges is explored. The conversation also touches on strategies for roasters to adapt to the changing landscape and the potential for direct relationships between roasters and producers to mitigate risks.00:00 Navigating Trust and Payment in the Coffee Supply Chain00:23 Becoming a Coffee Consultant: A Path to Freedom01:02 Exploring the Australian Coffee Scene: Challenges and Opportunities01:28 The Critical Role of Relationships in Coffee Supply Chain Management04:24 Leveraging Relationships for Competitive Advantage in Coffee Roasting10:03 Addressing the Pricing Tensions in the Coffee Industry16:17 Creative Strategies for Coffee Roasters Amidst Market Volatility17:02 Wrapping Up and Looking Ahead to SolutionsConnect with Nawar Adra and Stitch Coffee here:https://www.instagram.com/stitch.coffee/https://www.stitch.coffee/https://www.linkedin.com/in/nawar-adra-12909516a/••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

Ooooh the mail's here! Cue the Blue's Clues mail song! Welcome back to the second half of the Cat & Cloud Podcast, After Hours

Chris and Doran are joined by Kyle Glanville to discuss, "Development of a coffee bean certified reference material (KRISS CRM 108-10-023) for elemental analysis", appearing in Anal. Bioanal. Chem., 2024, 416, 475. The article can be found here: https://doi.org/10.1007/s00216-023-05051-5 About Kyle: Kyle is a founder of G&B and Go Get Em Tiger, a cafe brand based in Los Angeles. He is also the US Barista Champion of 2008 — "Low" by Flo Rida and T-Pain topped the charts that year. Introduction preamble: Dorris Lessing

Opening theme music: "Buy the Dip" by Dream-Protocol.Closing theme music: "Good Plan" by Peter Nesterouk. (Very likely mispronounced in pod)00:00 Introduction01:28 Hobby Roasting as a Business (Briefly revisiting Season 4, Episode 1 Topic)05:19 The Purpose of Hedging09:12 Explaining Hedging to Coffee Buyers11:37 Why Use the Futures Market15:00 The Reputation of the Futures Market25:20 The Value of Hedging for Roasters29:16 How to Use Hedging as a Roaster37:14 The Limitations of Hedging for Small Roasters39:04 Expanding Hedging Opportunities45:37 Acknowledging the Team Behind the Strategy47:12 Closing Remarks

This is the 2nd in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with guest Coffee Producer and Operations Director, Abby Muñoz from Monarch Coffee Farms based in the Kona region of Hawaii.In this series, Abby helps us navigate the role that coffee grown in Hawaii will play in the coffee supply chain and coffee economy in 2024.In this episode of the series, Abby gives us insight into why most of the coffee grown in Kona never really makes it out of Hawaii.Applications for the current internship are open now by applying here: https://www.monarchcoffee.com/jobs Connect with Monarch Coffee here:Monarch Coffeehttps://www.monarchcoffee.com/ https://www.instagram.com/monarchcoffeefarm/ •••••••••••••••••••••••••••••••• 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 ••••••••••••••••••••••••••••••••

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!

Green coffee storage, a few things to keep in mind if you're new to coffee roasting, thinking about coffee roasting, or well on your way and expecting to grow.

This is the 5th episode in a five-part series on The Daily Coffee Prod Podcast by Map It Forward with first-time guest, Belen Rivadeniera from Vuna Origin Consulting. In this episode of the series, Belen helps explain the economic relationship between buyers, traders, and coffee producers.In this final episode of the series, Belen and Lee navigate the economic impact green coffee traders and buyers are having on the end coffee consumer.Connect with Belen and Vuna Origin Consulting on:Website: https://www.vunaoriginconsulting.com/ LinkedIn: https://www.linkedin.com/in/belenrivadeneira/ •••••••••••••••••••••••••••••••• 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 2nd episode in a five-part series on The Daily Coffee Prod Podcast by Map It Forward with first-time guest, Belen Rivadeniera from Vuna Origin Consulting. In this series, Belen and host Lee Safar explore the power of green coffee buyers and traders on the economic sustainability of the coffee supply chain.In this episode of the series, Belen and Lee discuss the impact green coffee buyers and traders have on the actual price of green coffee.Connect with Belen and Vuna Origin Consulting on:Website: https://www.vunaoriginconsulting.com/ LinkedIn: https://www.linkedin.com/in/belenrivadeneira/ •••••••••••••••••••••••••••••••• 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 ••••••••••••••••••••••••••••••••Register for the Roasters Village and join us as the Official podcast partner of World Of Coffee Dubai 2024 at Dubai World Trade Center from the 21st to the 23rd of Jan - tickets are available now at https://www.dubai.worldofcoffee.org our website to be part of coffee's rich history.••••••••••••••••••••••••••••••••

This is the first episode in a five-part series on The Daily Coffee Prod Podcast by Map It Forward with first-time guest, Belen Rivadeniera from Vuna Origin Consulting. In this series, Belen and host Lee Safar explore the power of green coffee buyers and traders on the economic sustainability of the coffee supply chain.In this first episode of the series, Belen and Lee navigate the different roles that green coffee buyers and traders play in the purchasing of green coffee.Connect with Belen and Vuna Origin Consulting on:Website: https://www.vunaoriginconsulting.com/ LinkedIn: https://www.linkedin.com/in/belenrivadeneira/ •••••••••••••••••••••••••••••••• 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 ••••••••••••••••••••••••••••••••

One Evanston man searched high and low for green coffee beans since he moved to the city from Seattle. He wanted to find them because he likes to roast at home — a method preferred by some coffee lovers because it can be cheaper, tasty and provides more control over the brew. One of our producers lent a hand. Along the way, Reset learned about the joys of at-home roasting. Do you have a Chicago-area question Reset could help you find an answer to? Give us a call at 888-915-9945.