Podcasts about hario

Avamerikanisering och jakten på den perfekta webbstacken. Fredrik och Kristoffer börjar med kaffesnack för att sedan diskutera mönster för fönsterhantering och livet i övrigt. Ett universalmönster: Saker ska inte ändra på sig om inte jag ber om det. Sedan diskuteras Kristoffers jakt på en bra webbstack. Och varför blir inte fler projekt och stackar bara klara och slutar ändras hela tiden? Att av-amerikanisera sitt liv: svårt, men kanske givande. Kristoffer har funderat över det mesta i mjukvaruväg, från e-post till backup och servrar, inklusive webbläsare. Ett stort tack till Cloudnet som sponsrar vår VPS! Har du kommentarer, frågor eller tips? Vi är @kodsnack, @thieta, @krig, och @bjoreman på Mastodon, har en sida på Facebook och epostas på info@kodsnack.se om du vill skriva längre. Vi läser allt som skickas. Gillar du Kodsnack får du hemskt gärna recensera oss i iTunes! Du kan också stödja podden genom att ge oss en kaffe (eller två!) på Ko-fi, eller handla något i vår butik. Länkar Aeropress Bartek och Kompilator Jura ENA 8 Fransk press Hario switch Chemex Hayao Miyazaki Dokumentären om skapandet av Pojken och hägern Patterns och Christopher Alexander Lazyvim The nature of order - efter patterns Next.js Strapi Axum Deno Opentelemetry Prometheus Bun Zig Peter Thiel uv BETH-stacken Elysia - ramverk ovanpå Bun Turso HTMX Carson Gross ORM Vercel Prisma - ORM Elysia-dokumentationen Common lisp Hunchentoot Clojure Elm Stöd oss på Ko-fi! Peertube Ecosia - tysk webbläsare Bing Zen browser Arc Firefox Vivaldi - den enda webbläsaren som är kraftfull nog för dig … ? Chromium Startpage - blandar Google och Bing Glesys Fastmail Tuta Infomaniak Protonmail Openstreetmap Here wego Osmand Waze Tomtom Pixelfed Codeberg Thomas Boerger Gitlab Coolify Gogs Gitea Forgejo Tailscale Wireguard Mullvad Proton pass 1Password Bitwarden Backblaze Rogue amoeba Obsidian Ladybird Caddy cloud-init Fail2ban Hugo Antirez Redis We are destroying software Web components Titlar En elefant som badade i Loch Ness In i franska pressen Jag är en enkel man En film gjord om honom, för honom Mönster i ditt liv Den perfekta webbstacken Problemet med Deno är att det inte fungerar Slideware VC-fundat av världens sämsta människor Galna hästen bakom HTMX Fungerar det? Troligtvis inte Vercelfällan BEH-stacken Allting är fossilerat Det är färdigt Standarden är färdig Jag kan inte bli av med Apple Svaret är nej Vi planterar träd när du tittar på reklam Jag bor där jag inte bor Bygga sin egen karttjänst Jira för Git Monsterbackup på Hetzner

Zapraszam do mojego subiektywnego podsumowania 2024 roku w świecie kawy. Bo czemu nie?Linki:- Strona domowa- Instagram | X/Twitter- Kalendarz adwentowy HAYB- Podcast technologiczny „Bo czemu nie?"- Chcesz pogadać o kawie lub zostawić feedback? Pisz!Partnerzy: - Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!)Prowadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:00:00:00: INTRO00:00:32: Wstępniak00:01:28: Relacje00:03:26: Eksperymenty z fermentacją00:05:49: Klasyka w nowoczesnym wydaniu00:07:37: Zimne przez cały rok!00:08:16: Mleczne alternatywy00:09:17: Ekologia i transparentność00:10:28: Gościnność00:11:53: Technologia w kawie00:15:00: Degustacje i edukacja00:16:10: Polska00:16:50: Podsumowując

Quem gosta de café já deve ter ouvido falar dos filtros Hario. Aliás não só dos filtros, mas dos acessórios dessa marca japonesa já foi considerada a melhor pelos geeks. A boa notícia é que agora tem uma loja da máquina em São Paulo a Casa Hario.See omnystudio.com/listener for privacy information.

☕️鎌倉のカフェヴィヴモンディモンシュのマスター、堀内隆志がお届けする「COFFEE TALK SESSION」。 24回目のテーマは、「坂口憲二さんをお迎えして〜その2」 俳優、タレント、実業家、ロースターとしての顔を持つ坂口憲二さんをお迎えしての２回目。 今回は抽出器具のお話に加えて、堀内マスターも大興奮！プロレストークも炸裂です。 ２ハゼの濃い目フレーバー、今回もたっぷりお楽しみください。 ☕️DRIP TIME＞毎回マスターセレクトのコーヒーを淹れるコーナー。 基礎的な事から、ハンドドリップの技術などお話しします。 今回は、坂口憲二さんのお店「The Rising Sun Coffee」の人気のブレンド「Wipeout Blend」を 坂口憲二さんとHARIOのコラボ商品「コーヒードリッパースイッチ サンライズ」を使い、 透過式＋浸漬式のハイブリッド式で抽出します。 ☕️こちらのスペシャルなドリッパーは、アジア最大のスペシャルティコーヒーの祭典「SCAJ2024」（2024年10月9日〜12日開催）会場にて、先行販売がスタート！ 気になった方は、ぜひチェックして下さいね！ ☕️「COFFEE TALK SESSION」の番組グッズをオリジナルグッズ通販サイト「SUZURI」内 「FMヨコハマポッドキャストSTORE」で販売中 Tシャツ、アクスタ、キーホルダーなど　詳しくはこちらからチェックして下さいね！ ☕️「COFFEE TALK SESSION」では、番組の感想、コーヒーにまつわる思い出や、好きなコーヒー店の話、マスターや店員さんとのほっこりエピソード、更に、恋愛相談！にもお答えしちゃいますので、是非ともお送り下さい！ cts@fmyokohama.jp ☕️メッセージご紹介させて頂いた方には、番組オリジナルステッカーをプレゼント中！ 番組アートワークでお馴染み、さもゆりこさんの素敵なイラストで、味わい深いステッカーに なっています。メッセージお送りいただく際には、お名前、ご住所もお忘れなく〜 ☕️番組ハッシュタグは、 #cts847 是非Xでつぶやいて下さいね。 ☕️次回の「COFFEETALK SESSION」は、10月24日（第4木曜日）１７時頃配信予定。

☕️鎌倉のカフェヴィヴモンディモンシュのマスター、堀内隆志がお届けする「COFFEE TALK SESSION」。 23回目のテーマは、「坂口憲二さんをお迎えして〜その１」 俳優、タレント、実業家、ロースターとしての顔を持つ坂口憲二さんをお迎えしました！ 堀内マスターとの出会い、コーヒーマンとしての始まりと焙煎についてなど、普段伺えない 貴重なお話が盛りだくさん！かなーり濃い目の深煎りトークを、たっぷりグランデサイズで お楽しみ下さい♪ ☕️DRIP TIME＞毎回マスターセレクトのコーヒーを淹れるコーナー。 基礎的な事から、ハンドドリップの技術などお話しします。 今回は、坂口憲二さんのお店「The Rising Sun Coffee」の人気のブレンド「After Surf Brend」を 坂口憲二さんとHARIOのコラボ商品「コーヒードリッパースイッチ サンライズ」を使い、 浸漬式で抽出します。 ☕️こちらのスペシャルなドリッパーは、アジア最大のスペシャルティコーヒーの祭典「SCAJ2024」（2024年10月9日〜12日開催）会場にて、販売がスタートします。 気になった方は、ぜひチェックして下さいね！ ☕️「COFFEE TALK SESSION」の番組グッズをオリジナルグッズ通販サイト「SUZURI」内 「FMヨコハマポッドキャストSTORE」で販売中 Tシャツ、アクスタ、キーホルダーなど　詳しくはこちらからチェックして下さいね！ ☕️「COFFEE TALK SESSION」では、番組の感想、コーヒーにまつわる思い出や、好きなコーヒー店の話、マスターや店員さんとのほっこりエピソード、更に、恋愛相談！にもお答えしちゃいますので、是非ともお送り下さい！ cts@fmyokohama.jp ☕️メッセージご紹介させて頂いた方には、番組オリジナルステッカーをプレゼント中！ 番組アートワークでお馴染み、さもゆりこさんの素敵なイラストで、味わい深いステッカーに なっています。メッセージお送りいただく際には、お名前、ご住所もお忘れなく〜 ☕️番組ハッシュタグは、 #cts847 是非Xでつぶやいて下さいね。 ☕️次回の「COFFEETALK SESSION」は、10月10日（第2木曜日）１７時頃配信予定。 次回も坂口憲二さんにお越し頂き、今度は、抽出器具をテーマにお届けします！お楽しみに〜

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

Odcinek, w którym szczegółowo omawiam to, z jakich urządzeń i akcesoriów kawowych korzystam. Opowiadam o tym, jak zmieniało się to na przestrzeni ostatnich 7 lat oraz zdradzam, od czego warto zacząć przygodę z kawą specialty dziś.Linki:- Strona domowa- Instagram | X/Twitter- Lista moich sprzętów- Zdjęcie mojego stolika kawowego- Clever- Sentymentalnie z Hario: wspomnienia na 100-lecie marki- James Hoffmann: The Secrets of Nespresso PodsPartnerzy: Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!)Prowadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:00:00:00: INTRO00:00:33: Wstępniak00:01:07: Czasy kawowych magów…00:02:33: Wczoraj i dziś00:20:12: Zajrzyj do opisu odcinka!00:20:30: Jak się rozwijać w kawie?00:21:28: Podsumowując

In this conversation, Mariana Moreno from Tueste Café in Mexico shares insights into the Mexican specialty coffee scene and the growth of specialty coffee in the country. Mariana discusses the challenges and opportunities of being a woman in the coffee industry and the unique aspects of their coffee company, which includes a coffee school and a coffee shop. She also talks about their approach to sourcing coffee cherries then processing them themselves using their own processing style. Mariana shares their sales strategies and target audience, as well as the challenges of selling coffee to restaurants and hotels. In this conversation, Valerian and Mariana Moreno discuss the challenges of making coffee in restaurants and introduce a potential solution called the XBloom machine. They also explore the importance of roasting coffee to customer preferences and the influence of Mexican culture on coffee profiles. Mariana shares her vision for the future of Tueste Café and her personal growth as a coffee trainer.   Takeaways The Mexican specialty coffee scene has been growing in the past decade, with a focus on quality and innovation in processing methods. Being a woman in the coffee industry can present challenges, but there is a growing community of women supporting and empowering each other. Selling coffee to restaurants and hotels can be a challenge, but there is an opportunity to educate and provide better quality coffee to these establishments. Social media, particularly Instagram, has been an effective sales tool for Tueste Café, along with word-of-mouth recommendations.  For Tueste Café, roasting coffee to customer preferences is important for providing a personalized coffee experience. Mariana aims to make Tueste Café a reference in Mexico for coffee and coffee machines, while also becoming an SCA trainer.

In this episode, Austin and Colin from Mom and M Coffee share their journey from San Francisco to Cincinnati and the challenges they faced in opening their coffee shop. They discuss their decision to start roasting their own coffee and the process of choosing a roaster. They also talk about the benefits of owning their real estate and the foreign concepts they introduced in Cincinnati. Finally, they explain their coffee offerings and how they make decisions for their portfolio. In this conversation, Valerian and Colleen discuss various aspects of the coffee business, including coffee blends and single origins, the cost and quality of espresso, tips for starting a food business, the importance of passion and entrepreneurship, and future plans for both the business and the host.   Takeaways Coffee blends and single origins offer different flavor profiles and can be used in various brewing methods. The cost of espresso can be higher due to the quality of the beans and the complexity of the blend. Passion and entrepreneurship are essential for success in the food industry. Starting a food business requires hard work, dedication, and a focus on financial management. Future plans for the business include consistent quality, growth, and bridging the gap between farmers and consumers. Consider to own your real estate when launching a business Chapters 00:00 Introduction and First Coffee Memories 03:14 From San Francisco to Cincinnati 06:34 Starting Mom and M Coffee 09:30 Challenges of Opening Mom and M Coffee 13:42 Joining the Mom and M Coffee Team 16:05 Starting with an Airstream Trailer 19:32 Introducing Foreign Concepts in Cincinnati 21:55 The Offerings at Mom and M Coffee 25:12 The Decision to Start Roasting 29:15 Learning to Roast and Choosing a Roaster 36:19 The Benefits of Owning Real Estate 45:01 Roasting Portfolio and Decision-Making 45:30 Introduction to Coffee Blends and Single Origins 50:00 The Cost and Quality of Espresso 52:06 Tips for Starting a Food Business 56:23 The Importance of Passion and Entrepreneurship 01:01:07 Future Plans for the Business 01:04:01 Future Plans for the Host 01:07:21 Where to Find Coffees.me

咖啡人和陶瓷作者齐聚景德镇，同时也作为器物的使用者和创作者，大家围绕咖啡滤杯的过去、现在和未来展开了一场精彩绝伦的多元视角对话！借由2023年CTI趣味冲煮总决赛在景德镇落地，德林造味同期举办了一场名为「物优无虑」的陶瓷滤杯主题聚会，嘉宾皆为资深咖啡从业者和独立陶艺创作者。分享嘉宾树是一名咖啡馆主，爱好收藏中古滤杯，这次更是带着50余件有重要历史意义或设计优良的咖啡滤杯来到活动现场，从Melitta夫人发明第一只滤杯的故事说起，和有着二十六年咖啡从业经验的东源老师一起，为我们讲述了一段鲜为人知、又生动有趣的关于滤杯起源和流变的历史。作为一种生活方式的新趋势，景德镇的陶瓷从业者们也将目光投入至咖啡器具的领域中，斯摩格和落米fong豆都做过咖啡滤杯，这次也带着作品加入了讨论。当陶艺作者对器物的表达，和滤杯使用者的诉求存有激烈的矛盾时候该如何取舍？好用的器物是否真就一定不好看呢？『本期嘉宾』林东源 GABEE.创始人树「咖啡足矣」创始人斯摩格景德镇陶艺作者胡春宇景德镇陶艺作者「落米fong豆」工作室『本期影子嘉宾』柴老师/老柴/柴煜恒德林造味 创始人2016年世界咖啡烘焙大赛中国区亚军2017年世界咖啡烘焙大赛中国区亚军2018年世界咖啡杯测大赛中国区冠军『本期内容』Table of Contents 开场与嘉宾00:00:39 本期飞行主播：亭亭00:01:31 从业26年的老咖啡人：东源老师00:02:46 收集了很多中古滤杯的咖啡人：树00:04:39 陶艺作者：斯摩格的斯摩格00:06:02 陶艺作者：落米fong豆的胡春宇00:06:58 咖啡师抱怨在景德镇买不到趁手的咖啡器具滤杯的起源和流变00:16:57 用滤杯冲咖啡的历史很短00:22:31 Chemex滤杯—锥形滤杯的灵感之源00:32:10 陶瓷材质与滤杯陶艺人和咖啡师的碰撞00:42:43 陶艺作者斯摩格决定做咖啡滤杯00:46:44 乐天陶社咖啡滤杯比赛冠军-落米fong豆00:55:58 实用性vs艺术性，好用的滤杯就不好看吗？01:02:33 陶艺家和咖啡师合作做出经典滤杯01:13:01 器型的流变：直身、扇形、锥形、蛋糕..在景德镇，畅想咖啡滤杯的未来01:23:44 做茶具和咖啡器具哪个更容易？01:30:23 陶艺人的滤杯作品，定价多少你愿意买？01:37:02 Hario兼顾美学实用还能量产，景德镇不行？01:48:35 精品咖啡的未来是... 『延伸资料』树的中古滤杯展览，德林造味活动现场1910s，Melitta初代滤杯Melitta，滤纸压纸器50年代Melitta三孔滤杯田口护帮助三洋改进的滤杯姚继亮和树合作款滤杯斯摩格 作品落米fong豆 作品90年前的Melitta“聪明杯”录音当天『本期主播』俣佳 YUJIA亭亭策划：亭亭、Yujia、Yike剪辑：甜食监制：Yujia如果你喜欢我们的节目内容,请记得「订阅频道」。如果你对本期节目感兴趣,可以在微信公众号 - Coffeeplus播客,豆瓣小组Coffeeplus播客,以及新浪微博@Coffeeplus播客与我们互动交流。推荐您在小宇宙App,苹果Podcast, Spotify等泛用性客户端收听我们的节目,你还可以通过喜马拉雅,网易云音乐,QQ音乐,Google podcast, 平台收听我们的节目。如果喜欢我们的节目,请别忘了在小宇宙App上给我们留言互动,在苹果Podcast给我们五星好评。如针对本期节目有任何疑问,欢迎私信留言给我们,做进一步交流。片头音乐: Modern Attempt片尾音乐: O Come All Ye Faithful-DJ Williams『留言互动』 小红书:@Coffeeplus播客 @Yujia_66微信公众号:Coffeeplus播客也可以搜索添加微信Fishplus_wx, 备注“播客”,我们添加您进微信交流。

For our second installment of Commodities in Asia, we welcome Septian Hario Seto into the SmarterMarkets™ studio. Seto is Deputy Minister of the Coordinating Ministry for Maritime and Investment Affairs of Indonesia. SmarterMarkets™ host David Greely sits down with Seto to discuss how Indonesia is approaching its role in the energy transition as a major producer of both a commodity we need to use less of, coal, and a commodity we need a whole lot more of, nickel.

In the bustling world of specialty coffee, where the beans tell stories and the aromas transport you to distant lands, one brand has been quietly brewing a storm, not just in a cup, but in the entrepreneurial world as well. Welcome to the universe of Hydrangea Coffee, a small specialty coffee brand that has managed to blend the rich notes of passion, quality, and smart business into a delectable brew of success. A Sip into Billy's Journey Billy, the brain behind Hydrangea Coffee, didn't always tread the coffee beans' path. His journey, deeply rooted in the logical realms of software engineering, took a flavorful turn when his passion for roasting coffee beans began to simmer through his professional life. But what was it that percolated this shift from codes to coffee? Billy's first sip into the coffee world wasn't merely about the beverage; it was an exploration into the myriad profiles that each bean presented, a diversity that mirrored the various coding languages he worked with. His curiosity piqued, and what started as a side project to experiment with different coffee profiles, gradually brewed into a business that not only satisfied his creative palate but also carved a niche in the specialty coffee market. The Essence Behind the Name The name "Hydria," inspired by the ancient Greek vessel used for carrying water, symbolizes not just the fluidity and essence of coffee but also reflects Billy's journey of pouring his creativity and expertise into a vessel that carries the rich, bold, and unique profiles of his coffee to the world. Brewing Profit with Passion Hydrangea Coffee, while being a beacon of quality and uniqueness in the coffee world, is also a testament to how a side gig, when brewed with passion and smart financial planning, can pour out substantial revenue. With just 20 hours of work per week, Billy manages to steam up a whopping $15,000 in revenue, showcasing that when passion and profession blend, it results in a rich, rewarding brew. A Brand that Speaks Volumes with its Beans HydrangeaCoffee doesn't just stop at being a specialty brand; it echoes the philosophy that quality and uniqueness can be more than just a business model. For Billy and Hydrangea, these coffees are an interesting venture, a journey where each bean is curated, roasted, and presented not just as a beverage but as an experience to be savored, especially by those who have a palate for fine dining and high-end wines. A Future Steeped in Expansion and Connection While Hydrangea primarily sells through their website and a local café, utilizing a consignment model, the future holds plans of expanding their wholesale channels, reaching out to a larger volume of customers, and continuing to explore and present unique and funky coffees to the world. Billy believes in the potential that younger generations and cultures, which were not traditionally steeped in coffee-drinking, bring to the table. They are open, willing to pay for an experience, and appreciate the nuanced art of specialty coffee making. In a world where every sip tells a story, Hydrangea Coffee, and Billy have managed to create a narrative that goes beyond just a beverage. It's a tale of passion, smart entrepreneurship, and a belief that quality, when presented rightly, finds its connoisseurs. As Hydrangea looks towards the future, with plans to establish personal connections through trade shows and festivals, and enhance customer communication through newsletters and emails, one thing remains certain - every bean, every sip, and every customer will always be a cherished part of their journey.

夏は麦茶が欠かせませんが、うちでは水出しのパックを１リットルのポットに入れて冷蔵庫で冷やしています。そこで活躍するのが、ハリオというメーカーの「水出し茶ポット」です。軽くて持ちやすく、場所を取らず、洗うのもラク。昔からこれを使ってますが、大満足です。【公式サイト】https://www.hario.com/product/tea/coldbrew/MD.html (00:00)-オープニング(02:28)-我が家の水出し茶ポットはHARIO(04:45)-持ちやすい(08:16)-コンパクト(15:00)-洗いやすい

In this episode, Kenneth is once again joined by Arsalan Pourmand and Marc Chiusano of Flux Coffee. Last week they looked in-depth at a flat-bottomed brewer - the Kalita Wave. This time they give you the skinny on the Hario V60 dripper, which is a cone brewer. They discuss the pros and cons of this iconic dripper and explain how to get the very best out of it. Covering the Hario assist, which filter is best, pour direction, share their Hario V60 recipes, and recommend two great coffees for you to use. KEY TAKEAWAYS  The Hario V60 is the gold-standard conical dripper and is available in a range of materials. The plastic version offers excellent heat retention and is not going to break. Because the Hario V60 has clockwise spirals most people pour clockwise. If you are having problems with your pour, consider changing the type of filter you use. With the V60, how high you hold the kettle when pouring makes a big difference.  BEST MOMENTS‘The way in which you pour your water is going to drastically affect how you brew your coffee. ´‘I like to make my brewers do the work.'‘If you like it, that is all that matters.' GUEST AND EPISODE RESOURCES@fluxcoffee       www.fluxcoffee.comHario drip assist - https://www.complementosdelcafe.com/es/home/hario-assistente-dripThe episode about processing methods - https://www.iheart.com/podcast/1300-coffee-101-94796152/episode/all-other-coffee-processing-methods-de-mystified-99098429/ VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/Facebook: https://www.facebook.com/umblecoffee/Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE HOSTAs a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it's like to push yourself to achieve goals very few accomplish. He's one of the best specialty coffee roasters in the United States as he's a multi-year US Coffee Roasters' Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you.“Life's too short to drink bad coffee.” CONTACT METHODWant to reach Kenneth? Have questions, show ideas, or want to just let us know you're enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DMing on social media. HOW TO LEAVE A REVIEWEnjoying the show?!  We'd love for you to leave us a review. It helps us grow and educate more people about coffee! Here's how: if you're on Apple podcasts, ‘search' for us as if you didn't already follow the show. When you click on the show, scroll down to ratings and you'll see where you can leave a rating. Spotify is a little easier - follow and listen to the podcast, and then you can rate and review it.BUY COFFEE!: https://umblecoffee.comThis show was brought to you by Progressive Media

Welcome to our channel where we explore the world of coffee brewing with a touch of innovation and expertise! In this video, we dive deep into perfecting the Hario Switch recipe by coupling it with the chill extraction method of the Paragon. Join us as we experiment with this innovative approach, sharing our tips, tricks, and expert techniques to help you achieve the ultimate coffee experience. Discover how the Hario Switch and Paragon combination can revolutionize your brew and unlock unparalleled flavors. Get ready to elevate your coffee game with our in-depth guide! Hario Switch Chilled Extraction Recipe: Coffee - ECUADOR - PILLCOCAJA NATURAL https://www.memlicoffee.com/product-page/ecuador-pillcocaja Dose - 15 Grams Grind size - Medium (27/28 Clix on commandante) Water - 230mL at 94C 00:00 - Pour 60mL (Hario Switch mode Drip / Paragon ON) and use WDT to saturate all grounds 00:40 - Pour 40mL (Hario Switch mode Drip / Paragon OFF) 01:05 - Close Hario Switch Valve (Hario Switch mode immersion / Paragon OFF) 01:10 - Pour 130mL in 10 seconds (Hario Switch mode immersion / Paragon OFF) 02:00 - Open the valve (Hario Switch mode Drip / Paragon OFF) 03:00 - Enjoy Feel free to share your thoughts and ideas on the content we approach every week. If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee Check our latest coffee offerings here: https://www.memlicoffee.com/shop To subscribe to our coffees, visit: https://www.memlicoffee.com/subscription Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ____________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Podcast: https://www.memlicoffee.com/memli-cof... Email: mehmet.sogan@memlicoffee.com

In this episode, Sameer takes us back to the origins of Voyager Coffee, a concept born out of a desire to revitalize their city, San Jose. As natives of the area, Sameer and his partner Lauren noticed a trend of friends and acquaintances leaving for more exciting urban centers. Determined to inject vibrancy into their hometown, they envisioned Voyager Coffee as a catalyst for community-building and a hub of creativity. With a humble beginning as a coffee cart, Sameer and Lauren's dream gradually took shape. They poured their hearts and souls into their venture, starting with a meager three-kilo San Franciscan roaster in a garage. Despite the challenges they faced and the financial hurdles along the way, their dedication to quality and the farm-to-cup experience propelled them forward. Join Sameer as he discusses the pivotal moment when Voyager Coffee transitioned from a multi-roaster model to establishing their own roastery and chain of five coffee shops. Discover the motivation behind this bold move, driven by a desire to be closer to the source and have a direct impact on the coffee they served. Witness their journey of growth, from a small-scale operation to a multi-location coffee empire, with beautifully designed cafes that have become iconic in the South Bay area. Through this conversation, you'll gain insights into the intricacies of running both a cafe and a roastery under one umbrella. Sameer shares the challenges they faced, the complexities of managing hierarchical lines of communication, and the financial considerations that come with expanding their business. Learn from their experiences and discover valuable lessons for aspiring coffee entrepreneurs. If you're passionate about specialty coffee, community-building, or the entrepreneurial spirit, this podcast episode is a must-listen. Course: Sameer Shah will be sharing his extensive knowledge on "How to Start a Coffee Shop" as a course instructor at the esteemed Boot Coffee campus. Gain valuable insights and practical tips from Sameer, who has firsthand experience in building and growing Voyager Coffee. Don't miss the opportunity to learn from a true industry expert and take your coffee shop dreams to new heights. Ready to be captivated? Tune in to the podcast now and unlock the secrets to building a thriving coffee business with Sameer Shah of Voyager Coffee.

In this episode, we dive deeper into the art of brewing coffee with the Hario Switch. Join us as we share our latest recipe for the Hario Switch, which combines pour-over and immersion methods to bring out the best in your coffee. We use our Granja la Esperanza Sidra Hybrid washed processed coffee from Finca Potosi to demonstrate the recipe and offer tips for getting the most out of your brew. Whether you're a coffee novice or a seasoned pro, you won't want to miss this episode. Tune in now to up your coffee game! Don't forget to visit our website to get your hands on our Granja la Esperanza Sidra Hybrid coffee and other premium blends.

In this episode, we chat with Erich Joiner, founder of goodboybob coffee in Los Angeles, California. GBB has gained a reputation for sourcing the world's best coffees, including top lots from Cup of Excellence. Initially catering to his friends and colleagues in the film industry, Erich's passion for specialty coffee was sparked by the unique flavors and aromas he encountered. We explore how he manages to sell these high-end coffees and how GBB's hard-to-find location in Santa Monica adds to its allure. As a filmmaker and race driver who never drank coffee, Erich shares his journey of learning to roast and select the perfect coffees for his portfolio. He also talks about his bold mission to bring his coffee to rural America and his promising initial trials. This episode is a departure from the norm, as Erich's goal is to have fun rather than make a profit. In a world tired of generic brands, unique and quirky experiences are increasingly valued. Find out how GBB fits into this trend by tuning in! Enjoy the episode!

In this new podcast, we put two popular hybrid coffee brewing devices head-to-head: the Hario Switch and the Clever Dripper. Both devices combine elements of immersion and pour-over brewing, but which one comes out on top? Join us as we compare the brewing process, taste, and overall experience of using these two devices. Whether you're a coffee enthusiast or just looking to up your home brewing game, this video will provide valuable insights and tips to help you make the best cup of coffee possible.

Sveikatos apsaugos ministerija švelnina savo poziciją dėl šeimos gydytojo pasirinkimo tik savo gyvenamoje vietovėje.Per praėjusius metus verslo ryšius su Rusija nutraukė tik kiek daugiau nei pusė į ją eksportuojančių Lietuvos įmonių, o eksporto į Baltarusiją netgi padaugėjo.Lenkija keičia savo politiką dėl pridėtinės vertės mokesčio. Šalyje keliamas pridėtinės vertės mokestis degalams. Atšaukiama PVM lengvata dujoms. Ši lengvata maisto produktams lieka tik pusmečiui. Tokie vyriausybės sprendimai sukėlė didžiulį lenkų pasipiktinimąVilniaus savivaldybė pristatė miesto 700 metų jubiliejaus renginius. Šią sukaktį miestas švenčia su šūkiu „Vilnius jaunas“. 700 metų Vilniui sukaks sausio 25d.Po šešių dalių dokumentinio serialo, kitą savaitę turėjusi pasirodyti princo Hario knyga turėjo būti dar vienu smūgiu karališkajai šeimai. Tačiau Ispanijos knygynams ją pradėjus platinti penkiomis dienomis anksčiau – kaltinimai artimiausiems pradėjo lįsti anksčiau. Autobiografijoje – pavadintoje „Atsarginis“ Haris detalizuoja santykius su tėvu, jaunystėje vartotus narkotikus bei aprašo kaip vyresnysis brolis Viliamas jį užpuolė fiziškai.Ved. Madona Lučkaitė

How and why did Hiver start Chromatic coffee? His origin story is really inspiring. So many people say “this is what I want to do,” but what are you ready to give up? Would you give up your comforts, free time, and risk your financial security? Difference in doing business in the central EU and USA. What kind of personality you have to be in order to become an entrepreneur? In this episode we will discuss two very different worlds of entrepreneurship. When it comes to roasting and packaging, custom modifications are in the DNA of the company. Chromatic is well known for its variety of packaging designs. What is their secret? How can they have limited edition designs on their packaging? Hiver opens up about the benefits and efficiency of hot stamping and tells us about their modification on the hot stamping machine which helps them stay relevant. Our wide-ranging conversation answers such questions as where Chromatic get its coffee and why they offer robusta; tips on how to buy coffee Direct Trade, and whether coffee importers are your best friends or your foes. Hiver also has suggestions on where to get money for starting your coffee roasting business and what it means for your future ownership. Coffee Review scores were very helpful for Chromatic at the beginning. This customer-oriented service attracts plenty of controversy in the industry, but the truth is, these scores help customers to understand your product and will influence your sales. Finally, we discuss Chromatic's very interesting and engaging website reward program. Find out from Hiver whether this program has been worth the investment.

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Talking with former student of mine Sebastian Ramirez about his tips for new coffee shop entrepreneurs.  Cafetal Coffee is a Specialty Coffee shop located near ASU in Tempe, Arizona. offering coffee from their family farm in Colombia and serving Latin infused breakfast and lunch!  Sebastian was very generous and shared a lot of useful tips for everybody who is thinking to open a cafe or a coffee shop.  00:00 Introducing Sebastian Ramirez Cafetal Coffee 00:48 Sebastian's First Coffee Experience 02:14 Is taking a Q Grader course a good way to start a coffee shop? Why does Sebastian work with coffee 07:08 Why start a coffee shop? The foundation story of Cafetal Coffee. 12:30 About Cafetal Coffee's coffee shop menu. Do sweet drinks, QR codes, and pastries belong to a specialty coffee shop?  25:50 Tips for how to buy a coffee shop?  31:30 The largest expenses when running a coffee shop 37:13 How do you find baristas and employees for your coffee shop? 39:25 Profit sharing, employee-owned coffee shop, and other "crazy" ideas for keeping your coffee shop staff happy and motivated.  51:12 Does it make sense for a coffee shop to roast its coffee? What is the ideal size of a coffee roaster for a coffee shop? 1:06:05 what other products except coffee make a coffee shop profitable? 1:13:11 ❤️ for Ukraine 1:15:58 What margins should one use to make a coffee shop profitable? 1:20:30 The Best coffee in the world is ... 1:25:26 What is the most profitable food product in a restaurant?

Come explore the specialty coffee scene in India with us and Rahul Reddy. Rahul is the founder of Subko Coffee Roasters, a revolutionary coffee concept that sources the best lots from local farmers for the local consumers.  This is the first episode recorded with video, so if you want to see our faces, join us on YouTube. https://www.youtube.com/channel/UCa5A34qegnupOj_gt04Jzhw In this episode we cover the topics of cupping and calibration, the specialty coffee scene in Mumbai and the Subko Coffee Roasters origin story. Rahul tells us more about his vision and the benefits of connecting a bakery with his coffee roasting brand. We touch on the subject of production and why Subko uses Giesen coffee roasters.  Subko's branding and social media presence is very impressive, and so we definitely had to talk about that. Finally, Rahul shares a few tips for future coffee entrepreneurs and asks me a question about how Asia as a coffee origin has a future in the specialty coffee industry. 

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Hey, all you beautiful coffee lovers and home baristas. Welcome to episode 5 of the Home Barista Podcast. In today's episode, I am talking about the obvious differences between the Aeropress and Hario V60. I use the word obvious as these brewers are very different in terms of looks, brew style and cup profile. I have kept the information shared within this episode surface level to keep it easy to understand and follow. For those of you who wish to get a deeper insight into the Aeropress and Hario V60, I recommend you head on over to YouTube and check out the global coffee legend that is James Hoffmann. He has a whole series on YouTube where he covers the history and science of the Aeropress and many videos on the Hario V60. So click here (after listening to this episode of course) to check out James' YouTube channel. I hope you enjoy today's episode. I would love to hear your thoughts and any feedback you have on today's episode and any of the past episodes by dropping me an email at thedrummingbarista@gmail.com or via a DM on Instagram at The Drumming Barista Keen to support the show with a monetary gift? It is not expected by very much appreciated. I have big plans for this podcast and I am putting monetary gifts towards investing in a new microphone and camera to help take the audio and visual quality to another level. Big love Sean The Drumming Barista --- Send in a voice message: https://podcasters.spotify.com/pod/show/homebaristapodcast/message

The Hario V60 coffee brewer has become one of the most popular brewers in the coffee industry. Whether you use it every day for your pour overs or you keep seeing it appear in cafes, movies, and Instagram posts, it's a far from anything new, and that's for some very good reasons. For us it's become our daily driver, and we thought it might be worth doing a dive into all things Hario V60. Tune in to this episode for a break down of one of the best coffee brewers on the market that has stood the test of time!

In this episode we talk with Eddie Alaniz about his brand Coffee Conspiracy.  Eddie's brand is a lockdown businesses. While most cafes had to be closed, Eddie offered single origin cold brew to the beach crowd in Santa Cruz. Despite his humble beginnings, Eddie did not stop with his cold brew cart. His next move was to start to roast his own coffee and sell it via an online store.  How did he do it? What is the most important aspect of a successful coffee business? The interview was recorded during a session of the Coffee Roasting Lab PRO - Business.  Join us for the next one!

On this episode we talk about one more project we are working on and what are some of our favorite tools to use. Everything from wood working to cooking to food preservation. Excalibur dehydrator https://amzn.to/3Ns294q   Carey electric canner (also nesco) https://amzn.to/3Dnlbo7   Hario coffee grinder https://amzn.to/35rIcK0 Lufkin 25' self centering tape measure https://amzn.to/3JXzNNh Milwaukee M12 brushless Drill and Hex Impact https://amzn.to/3DsqHWh Pullman loaf pan https://amzn.to/3tTMdAs Website:  https://www.twochickshomestead.com/   Facebook page: https://www.facebook.com/twochickshomestead/   Facebook group:  https://www.facebook.com/groups/1538220929886046/?ref=share   Telegram group:  https://t.me/NorthernIllinoisHomesteading   Flote: https://flote.app/user TwoChicksHomestead

歡迎來到卡卡橙咖啡吧！ *手沖器材怎麼買？磨豆機、手沖壺、濾杯各有千秋 磨豆機：電動vs手搖；平刀vs鬼齒 手沖壺：細口vs鶴嘴；溫控vs非溫控 濾杯：錐型vs梯型 *睦闆推薦清單 電動磨豆機：楊家690N 手沖壺：Kalita宮廷壺、Brewista

Lange habt ihr gewartet, aber jetzt ist es endlich wieder soweit. Doppelshot ist wieder da! Wir steigen ein mit einem spannenden Thema aus dem Norden. Die Kaffeekultur in Skandinavien ist vielen Menschen hierzulande nicht unbedingt geläufig, hat aber eine lange Tradition. Und auch in der heutigen Zeit spielt vor allem Specialty Coffee in den nordischen Ländern eine große Rolle.Viel Spaß bei dieser "Kaffeefahrt" nach Skandinavien.#bleibtwach#trinktgutenkaffee Support the show (https://www.buymeacoffee.com/doppelshot)

In December, we held the Roasting Lab PRO Course, where future coffee entrepreneurs study efficient ways of roasting, developing products, packaging and branding, understanding sales channels, not to mention having an awesome time exchanging ideas and meeting like-minded people from all over the world. I run this course every 3 months; it is limited to 6 students, and the next one is coming up in March. One of my favorite parts of the course is our guests, who come to share their coffee business experience and are willing to reveal their trade secrets. In the last course, we were joined by Joey and Sandra from Pink Owl Coffee. As I have mentioned before, I am one lucky guy! The students asked really useful questions, Sandra and Joey's energy was intoxicating, and all I had to do was record it. I hope that some of that energy will rub off on you too.  In this episode we discuss: - How to start a café serving specialty coffee; - What marketing tools you should use; - How to go about branding your cup, merch, etc.; - Why Joey and Sandra ultimately decided to roast their own coffee; - Mistakes they made and you can avoid; - The types and number of products a café should offer, and how Sandra finds the best deals and quality for their offering; - How Joey chooses the equipment for the café and whether used coffee gear is a good idea; - A few ideas on how to finance a coffee shop, drawing on Joey's experience as a finance guy. There is much more wisdom in this podcast and yes, it is almost 2 hours long. I believe that the shared know-how and value is incredible, so I decided to keep it as is.   ENJOY!

In this episode, Daniel Streetman explains how you can start a coffee roasting business with minimal investment. After Daniel was laid off during the pandemic, he and his wife Ella looked deep into their wallet and figured out that the most they could spend on their new company was $2500.   I love to brag about how I started Green Plantation with only $8000, but I would never even attempt to start a coffee roasting business with $2500, especially not in San Francisco. In this episode Daniel reveals how they did it, where they found their first customers, and how they have grown since then. Spoiler alert, your neighborhood can be much more powerful than you think.  In this episode we will also address branding, SEO tips, and we will talk about the power of customer reviews and engagement.  Daniel is also a trainer at the Boot Coffee Campus, so I took the opportunity to talk about the SCA courses and the SCA Foundations Week we are planning in January 2022.  

In this show, I interview Gleason Jones from Opelika, Alabama and founder of Minimalist Coffee. Minimalist Coffee is the brand new venture of this 25-year-old entrepreneurial gentleman, addressing the need for a good, freshly roasted coffee with associated charity contributions in the local community.  Gleason dared to violate my rule for the size of the coffee roaster. How's that working for him? Can he make a sustainable business with a 2 kg roaster? Gleason owns a former school bus that he retrofitted for mobile coffee sales. The coffee bus drew not only my attention, but also that of the local young coffee lovers hovering around it. Gleason reveals his first triumphs and mistakes selling coffee this way.   Can social media influencers help sell your coffee? Gleason shares his experience.  Finally, Gleason reviews what it was like studying at Boot Coffee Campus and Valerian describes a new course for coffee entrepreneurs.  Enjoy the show.

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Es ist Sommer, es ist heiß. Natürlich reden wir auch über "Iced Coffees". In dieser Folge erfahrt ihr, welche Auswirkungen die Temperatur auf Kaffee haben kann und wie sich der Geschmack verändert.Natürlich geben wir euch auch ein paar Rezepte für den perfekten kalten Kaffee mit auf den Weg.Viel Spaß beim Reinhören!#bleibtwach#trinktgutenkaffeeSupport the show (https://www.buymeacoffee.com/doppelshot)

Wir haben uns wieder einen Gast eingeladen. Lars hat eine App entwickelt, mit der man Brühungen tracken kann. Beanconquerer ist der neue heiße scheiß auf dem Kaffeemarkt. Wie genau die App funktionier und wie Lars auf diese Idee gekommen ist hört ihr in dieser Folge Doppelshot.Viel Spaß beim Reinhören!#bleibtwach#trinktgutenkaffeeSupport the show (https://www.buymeacoffee.com/doppelshot)

こんにちは。税理士の山下久幸です(^o^) 今日は、「水出し」について語りたいと思います。 そんな語る事は無いんですが(笑) ◆水出しとは何か？！ コーヒーやお茶を入れるのを、お湯ではなく、水で出すやり方です。 水なので、時間がかかるというのが難点です。 しかし味がまろやかいで濃くなり、非常に美味しい！ 英語では、Cold Brew（コールドブリュー）というようです。 洒落たカフェでは、このようなメニューになっていますので気をつけましょう(笑) ◆水出しとの出会い 詳しく覚えていませんが、どっかのカフェで水出しコーヒーを飲んだのが初体験でした。 そのアイスコーヒーがこれまで飲んだのと全く違っていたので、ビックリしたのを記憶しています。 それから夏になると、夜な夜なコーヒー豆を引いて、水出しコーヒーを仕込んでいます。 ◆お茶もおいしい 先日中国のお客さんから、高級なお茶葉をもらいました。 お茶も水出しで飲んだのですが、やはり違いますね。 以前、お茶のテレビ番組を観ていたのですが、一般の人のが入れるのと、プロが入れるお茶の入れ方では全く違っていました。 これはお湯の場合ですね。 それが水になると、特段技術を要しないため、素人でも美味しく作れるのが水出しの良いところです。 ◆準備するもの できたら水出し専用のボトルを買いましょう。 そんな高価ではなく、2〜3000円程度でありますので。 僕もその辺のお店で買ったものを使っています。 ▼HARIO (ハリオ) フィルターイン コーヒーボトル https://amzn.to/3hyPMWq ボトルの中に網が付いているので、その中にコーヒー豆を引いたものを入れたりお茶葉を入れて、一晩置いておくだけです。 僕は面倒くさがり屋なので、時間は気にせずに一晩おいています(^o^) あまり長すぎては苦味が出るかもしれませんので、飲み切れない場合は豆やお茶葉は取り除いた方が良いでしょう。 ◆水のこだわり 僕はこだわっていません。 水道水を、ブリタの浄水器で濾過した水を使っています。 軟水や硬水とかのこだわりは一切なしです(笑) ◆まとめ コーヒー、お茶のお湯で淹れるのを、水出しでひと手間かけて美味しく飲んでみましょう！ 別世界が待っていますよ(^o^) ▼無料メルマガ配信しています。 税金やお金のお得情報を無料で毎週1回配信！ https://24auto.biz/yamashitax/registp.php?pid=2 ▼Kindle Unlimitedに登録！ イケてる決算書が無料でダウンロードできますよ。 https://amzn.to/3tNMMZ2 ▼AmazonAudibleも音声勉強は最適です！ https://amzn.to/33FgFjR ━━━━━━━━━━━━━━━━━━━━━━━━ オルケスタ税理士法人 代表社員　山下久幸 https://orquestax.com/ ◆Kindle本　出版しました！ https://is.gd/EeHFWl 【You Tubeチャンネル】 https://www.youtube.com/c/税理士山下久幸チャンネル 【Podcast】音声コンテンツはこちら！ https://anchor.fm/orquesta ◆Twitter https://twitter.com/yama1205 ◆Instagram https://www.instagram.com/zeirishiyamahisa/?hl=ja #税理士 #税金 #お金 --- Send in a voice message: https://anchor.fm/orquesta/message

For this episode we asked you, our listeners, to send us questions - and to plug your business. You sent thought provoking questions which challenged us -- Valerian and Marcus to think outside the box, share their experiences, and call upon their combined experience to come up with possible answers.  We have tasted and drank a lot of coffee, and listener Katie asks us to name the single best cup of coffee each of us has ever had, in our entire lives. Did we choose one of the award winning geshas we often roast and cup, or some experimental process, or something else entirely?  Tune in and hear our opinions of the optimal location to open a roaster / retail store. Valerian shares an interesting challenge he faced at Green Plantation opening in a beautiful rural setting.  Other listeners asked about ideal roast profiles which leads Marcus to encourage all roasters to become confident cuppers and to be rigorous about tracking their data. Our listen John Bergman from Hacienda Coffee had a very specific question about sample roasting on a fluid bed roasters versus a drum roaster, and our hosts discuss the challenges and possible solutions to roasting on machines that utilize different thermodynamic principles. Marcus and Valerian also discuss how they approach blends and Marcus challenges Valerian to try a new technique. Does it matter if coffees are blended with vastly different physical characteristics? Will a blend taste good if you give up some control in the name of consistency? Is the cupping table the best place for product development and QC, or should you use other brew methods too? We hopee you enjoy hearing from listeners and our feedback. Maybe in the future we'll answer your question.  

Wie immer, wenn es um Kaffee geht, gibt es auch bei der Aufbereitung nicht nur Schwarz und Weiß, nicht nur Gewaschen oder Natural. Es gibt einige Zwischenformen. Diese Heißen dann z.B.: Pulped Natural oder Black Honey, etc. Alles über diese Verarbeitungsmethoden erfahrt ihr in dieser dritten und (vorerst) letzten Folge unserer kleinen Serie zum Processing.Viel Spaß beim Reinhören! #bleibtwach #trinktgutenkaffeeSupport the show (https://www.buymeacoffee.com/doppelshot)

Natürlich aufbereiteter Kaffee spielte im Spezialitäten Bereich lange kaum eine Rolle. In den letzten Jahren erfreut sich diese Verarbeitungsmethode allerdings immer mehr Beliebtheit.Bei dieser Technik wird die Kaffeebohne in der Kirsche getrocknet. Durch diese Art der Fermentation entstehen volle und oft Fruchtige Aromen. Mehr dazu gibts in dieser Folge von Doppelshot. Viel Spaß beim Reinhören.#bleibtwach#trinktgutenkaffeeSupport the show (https://www.buymeacoffee.com/doppelshot)

Anya and Matt are prime examples of the American dream: they had a dream and they invested all their time, money, and energy to make it a reality. The result has enriched  the L.A. coffee culture and brought a unidog to the bottom of the cup. As a European living in the USA, I have always admired the entrepreneurial spirit of my American friends, and I love the unidog. If you do not know what a unidolg is, don't worry, we talk about it in the podcast. In this episode, we talked about the process of starting a cafe, and Anya and Matt explain why was it important for them to roast their own coffee. Spoiler alert--it was not the cost. I feel very proud that Anya and Matt implemented the roasting model that works so well for my European business, Green Plantation, where we roast two days a week and spend the rest of the time on sales, marketing, or resting. Guess where they learned about it? Yes, it was in this podcast. Anya and Matt love to travel and during these travels, they have developed special relations with farmers in coffee lands, bringing them even closer to their coffee and enabling them to relay the story of each coffee in real depth for their customers. Meeting Anya and Matt was truly amazing and we clicked right away. I'm only sorry that it took me such a long time to bring their wisdom and energy to this podcast. But here it is and I hope you will enjoy listening as much as we did recording it.

I'm joined this week by my brother Chuck, who owns and runs Elevated Roast - an artisan coffee roasting company on Bainbridge Island just across the Puget Sound from Seattle. He buys and roasts direct trade single origin beans using a patented air roasting process which never burns beans, and he roasts to order to ensure freshness for his customers. We talk about why fresh is best, and how the average consumer have had the wool pulled over their eyes for so many years. There's no reason to be drinking stale coffee beans. And for God's sake, enough with the K-cups.

Today's Sesh was long overdue! I had an amazing opportunity to collaborate with Hario Ovadtop! Hario is impacting this world of ours and educating SEVERAL THOUSAND people across the world against the fight on a silent but DEADLY epidemic Narcissim. Narcissim is categorized as a Cluster B personality disorder along with Boaderline and Histrionic personality disorders. Let's cut right to it, this is as a antisocial personality disorder with symptoms of indifferent and routine manipulation, exploitation, and violation of the rights of OTHERS. Signs, often first become evident in childhood and start to show in teen years. A diagnosis cannot be made until adulthood where it tends to become increasily worst as the person gets older. A "Narc" is either covert or overt. As you listen to Hario and I, covert Narcs will hide and be freind you, study you and try to undermine. Hario and I collaborated on this piece because we know many people are suffering because of "Narcs". Of course we barely scratched the surface on our conversation, but there are SEVERAL resources online to assist you. First, know that you are not alone, you are NOT the one that is crazy, and that everyone moment of your life is precious and you MUST do whatever it takes to RUN AWAY from them! The word Narcissst has been UNDER and loosely used in our lexicon. Many do not realize the extent of the mind of a narcissist. They never get better, they attempt to play a better game to move onto their next "supply" on repeat. Please get educated on this subject and follow Hario on Youtube and be apart of this large community of people so that you can gain back your sense of humanity and know that you are NOT alone.- I love you more xoxoxo Reese Harios Deets: Youtube: Hario Ovadtop IG @hardwork_guarantz_6ess FB Hario Ovadtop --- Support this podcast: https://podcasters.spotify.com/pod/show/365dayswithreese/support

Join me on this week's episode, where we celebrate National Cherry Cobbler Day & Take Your Parents to the Park Day (0:42), review 1000 Faces Coffee (1:00), and talk about the Hario V60 (4:55). Stay Caffeinated! **LINKS** 1000 Faces Coffee https://www.1000facescoffee.com/ Hario V60 https://www.hario.jp/sp_v60series.html My FAVORITE Hario V60 Recipe https://www.youtube.com/watch?v=AI4ynXzkSQo&t=300s What's Brewing? Instagram https://www.instagram.com/whatsbrewingpod/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Some people just have the hustle in their blood. Hario started selling shoes while in high school. Then he DJed and ended up starting his own company.  And after school tutoring company and a promotional company to help other companies build brand. Below is Hario's website. https://avidpromotions.com/   Follow me on social: https://www.facebook.com/nicolaslunahealthinsurance/   https://www.instagram.com/nicolaslunabroker   Twitter: https://twitter.com/nickHDblood   https://medicarenick.com    

I don't recommend drinking this much coffee in one sitting. -Jake In Brew & Review 5, we drink Peixoto's sampler pack. We drink them hot, using the Hario V60, and we drink them cold, using the Hario cold brew bottle. Listen to the podcast In this episode Peixoto sent three samplers of four ounces each. […]

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

Geek doesn't have to be about computers. Note: All links are affiliate links and support hosting costs. Cheap setup: Maker 1: French Press (cheap option by Bodum) Maker 2: Hario v60 and v60 filters Maker 3: Aeropress Grinder 1: Hario ceramic grinder Grinder 2: Porlex JP-30 Grinder 3: Capresso Infinity Coffee: Blue Bottle Yirgacheffe Recipes: My favorite French Press recipe My favorite v60 recipe My favorite Aeropress recipe Others: Bonavita Electric Gooseneck Kettle Nespresso Gaggia Classic EatSmart Precision Pro Digital Kitchen Scale Youtube Link