Podcasts about klatch coffee

Jordan Michelman and Zachary Carlsen return for another rousing episode of the Coffee Sprudgecast. Myths are busted, minds are opened, and we have thoughts on special gifts for special friends. Michelman and Carlsen drink a Chemex of Klatch Coffee's Empire Blend and brew a couple of Ceado Hoop Coffee Brewers of PERC Coffee's box set of Cinnamon and Lychee co-ferments from Colombia. Michelman and Carlsen discuss their holiday wish list. Vintage mugs, hand grinders, pod machines (and the Nod Pod) all make the cut! Listen in to find out who wants what and who prefers Lychee to Cinnamon. This episode of the Coffee Sprudgecast is sponsored by Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.

Welcome to Omni Talk's Retail Daily Minute, sponsored by Ownit AI. Ownit AI helps brands and retailers win Google search by answering their shopper's questions online. Learn more at ownit.co.Here are today's top headlines:McDonald's is exploring the introduction of a $5 value bundle meal, aiming to attract consumers amidst inflation.Sprouts Farmers Market expands its in-store foodservice offerings with a partnership with Klatch Coffee, a local Southern California coffee company.Shein, the fast-fashion giant, intensifies preparations for a potential IPO in London amid challenges in listing in New York.Stay informed with Omni Talk's Retail Daily Minute, your source for the latest and most important retail insights. Be careful out there!

Our coffee podcast program The Coffee Sprudgecast returns with an episode fresh off the US Coffee Champs première partie at Klatch Coffee in Rancho Cucamonga. Over a sun-soaked Southern California weekend, the 2024 United States Barista Champion, Brewers Cup Champion, and Cup Tasters Champion were crowned. Sprudge co-founders and hosts Zachary Carlsen and Jordan Michelman talk through it with the delicious assist of Klatch Coffee's seasonal Songbird Blend. Host Zachary Carlsen had a conversation with a coffee enthusiast who held a strong belief that coffee blends were inherently bad. On the show, we discuss how blends like Songbird from Klatch Coffee (among several others!) are testaments to the delicious possibilities and flavor complexities specialty coffee blends can offer. How do you feel about coffee blends? Are your feelings about coffee blends true? Can you absolutely know that it's true? How do you react when you believe that thought? Who would you be without that thought? Remember, there are no right answers—these questions will hopefully lead you toward deeper inquiry.  (h/t Byron Katie) A big thanks… This year's USBC/USBrC/CTC highlights the power of the coffee community. Competitors, judges, volunteers, and sponsors all worked together to showcase both the nation's top competitors and finest coffees, demonstrating extraordinary talent, dedication, and passion. We're grateful to Klatch Coffee for hosting this incredible event and making us feel so welcome. We're deeply humbled by the kind words from y'all for our US Coffee Championships coverage. All credit goes to the Sprudge Rancho team: Sprudge Managing Editor Zac Cadwalader kept everyone at home in the loop with exceptionally detailed real-time updates as photographer Charlie Burt captured every moment in vivid detail. A huge thank you to our event coverage partners at Third Wave Water! Their support champions the specialty coffee community, our independent coffee competition coverage, and their products help make coffee even more vibrant. Thank you! This episode of the Coffee Sprudgecast is sponsored by Baratza, Pacific Barista Series, Ghirardelli, and DONA.

Looking for the perfect gift for Valentine's Day?  Heather Perry from Klatch Coffee has it!  Drink this -- and hear about the beans that inspired her and the unique, pearlized glasses that accompany this limited edition.Family-owned, Southern California-based Klatch Coffee is debuting an indulgent Aphrodite Pearl Reserve Blend exclusively for Valentine's Day! Its distinct, complex flavors include a sweet chocolate-covered strawberry aroma, and reminiscence of a luscious Black Forest Cake with layers of rich ganache, fresh cherries, and creamy frosting. Featuring notes of black cherry, milk chocolate, and vanilla, this brew is a true gem in our coffee collection, perfect for sharing with someone special. this episode sponsored by CoffeeTalk  About Heather PerryHeather began working in Klatch Coffee's retail stores, building skills that later earned her numerous competitive titles including Regional Champion, United States Champion, and 2nd place in the World Barista Championships, just to name a few. She's also built a reputation as a professional trainer, lending her expertise to individuals and organizations in over a dozen countries, and previously serving as Chair of the Barista Guild of America and President of the SCA. She now heads up the family business as CEO of Klatch Coffee.In the upcoming Vendor Directory from CoffeeTalk Magazine, learn about:Her FAVORITE barista toolsHer real opinion about "gateway candy bar" coffeesA glimpse of who she might be coaching at a US Barista Champ in the future (IMO!)Let's discuss - email Jennifer@Coffeetalk.com 

In the second episode of this two-part series, Kenneth and Daniel Teplitz of Klatch Coffee sit down together to deliver a pour-over masterclass. Daniel recently took 3rd place in the 2023 US Brewer's Cup Championship and shares the exact details of how he achieves the perfect pour - it's a pour technique you can easily use at home! For this episode they dive deeper into the subject of pour-over brewing, explaining what the bloom is and how to get it right. They also cover how to pour to activate the extraction process, channeling, continuous vs pulse pouring, and how to achieve even distribution of the water to create the best overall flavor profile. They also bust an interesting coffee-brewing myth! KEY TAKEAWAYS  Allowing the right level of bloom to develop is essential for releasing CO2. If you do not release enough of it, you will not get a good extraction. Initially, you don't want to flood the bed, but at some point in the brew doing so can be necessary. Your brew time goal is going to vary depending on the kit and coffee you are using but always aim to hit that goal. Sometimes channeling can be helpful, but generally, you want to minimize it. Use a journal to identify what works and stick to it. Be consistent. You need 4 tools to achieve a good pour. During the episode, Daniel explains what they are and how to pick the best equipment. BEST MOMENTS ‘When you pour for that bloom, you don't want too much water there, so we're able to release the CO2. ´ ‘The darker your roast, the faster you can extract.' ‘A few years back, I started keeping a coffee journal.' GUEST RESOURCES https://www.klatchcoffee.com/ @klatchcoffee @danielxteplitz Barista Hustle Coffee Compass - https://www.baristahustle.com/blog/coffee-compass/ ABOUT THE GUEST Daniel Teplitz with Klatch Coffee.  Daniel was awarded 3rd place in the 2023 US Brewer's Cup Championship.  Loves music, coffee, saxophone, and bass.  VALUABLE RESOURCES https://www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/ Kenneth's Go-To Home Pour-Over Method: Hario V60 - https://youtu.be/A9zDj_T8GC4 Kalita Wave - https://youtu.be/nKq97bBIKek Award-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 HOST As 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 METHOD Want 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 DM on social media.BUY COFFEE!: https://umblecoffee.comSee omnystudio.com/listener for privacy information.

In the first episode of this two-part series Kenneth sits down with Daniel Teplitz of Klatch Coffee, who was awarded 3rd place in the 2023 US Brewer's Cup Championship, to provide you with a pour over masterclass. They discuss why the pour matters, what you are looking for, and how to avoid the mistakes most people make. They explain how to troubleshoot a range of taste and temperature issues. They also discuss the science and physics behind each of the pour tips and techniques that they share and the pour over myths they bust. KEY TAKEAWAYS Understand what the right amount of coffee for your brewer is and stick to that. Grind size has a significant impact on pour rate and flavor extraction. Daniel does not like to stir. He explains why that is during the episode. Under-extraction or over-extraction generally comes from either lack of agitation and/or water that is not at the right temperature. There are two ways to deal with a stalled brew, both of which are explained in full in the episode. How, when, and if you agitate impacts the temperature and taste. When using really fresh coffee, you are going to see more of a bloom. BEST MOMENTS ‘Figuring out coffee and troubleshooting is kind of what the Brewers Cup Competition is all about. ´ ‘Essentially, the more you agitate a coffee, the faster it extracts.' ‘I'm seeing people try all sorts of different blooms. The key to me is to keep it simple.'   GUEST RESOURCES https://www.klatchcoffee.com/ @klatchcoffee @danielxteplitz Coffee Extraction and How to Taste It - Barista Hustle https://www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/ ABOUT THE GUEST Daniel Teplitz with Klatch Coffee.  Daniel was awarded 3rd place in the 2023 US Brewer's Cup Championship.  He loves music, coffee, saxophone, bass!   VALUABLE RESOURCES Award-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 HOST As 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 METHOD Want 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 DM on social media.      BUY COFFEE!: https://umblecoffee.comSee omnystudio.com/listener for privacy information.

Specialty Coffee has so many opportunities for career growth, but often can feel overwhelming and confusing. This week we talk to Tarra Samuelson about how she took the path of being a consultant and what that can look like. Tarra has worked specialty coffee for the past 12 years with Klatch Coffee, Verve Coffee, Equator Coffees and Provision Coffee. Over the years she worked in both retail and wholesale, having roles such as barista, shift lead, account manager & trainer, national account manager, Director of Wholesale and has taught for the SCA through Barista Camp, Expo, and Technicians Guild. She owns a retail coffee consulting company, Curated Coffee Consulting.Outside of coffee, you'll find her taking classes (just finished cooking, now onto ceramics!), playing fetch with her dog Kumi (her motto: ball is life), or exploring the many restaurants and cafes of Phoenix with her husband, Dan.

On the podcast this week, we're discussing how Covid has impacted the real estate market for coffee and hospitality businesses and why finding the right site can make or break any new café opening.In conversations with Russel Helbling, Managing Director, Katz & Associates, Heather Perry, VP, Klatch Coffee, and Julia Wilkinson, Restaurant Director at Shaftesbury, we'll explore the success factors that make for a great coffee shop location, and find out what's happening to rents and site availability across London, New York and Los Angeles.Credits music: "The Woman That Made Me" by Abrielle Scharff, winner of The Coffee Music Project 2022Join us at The London Coffee Festival 2022 from 31 March to 3 April at The Old Truman Brewery. Stop by our stand and say hi!Subscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear 

This week, we sample Blue Thunder Blend, by Klatch Coffee, a bold, dark, and full-bodied offering. Also, rampaging Corsican beach cows, unsociable chimpanzees, and stoned reindeer. PLEASE SEND US YOUR COFFEE SUGGESTIONS (contact info below)!Today's coffee was distributed by BeanBox.Music this week:Soundtrack/theme music from the 1983 John Badham film "Blue Thunder," written by Arthur B. Rubenstein.References:"Did 'Shrooms Send Santa And His Reindeer Flying?" As heard on NPR's "Morning Edition"Drop us a line at youdontknowbeanspodcast@gmail.comVisit us on InstagramVisit us on TwitterSupport the show (https://ko-fi.com/youdontknowbeans)

On the podcast today, we examine the interplay between food and coffee in hospitality businesses. The upside to adding food to a coffee proposition is clear but delivering excellent coffee and food simultaneously is never easy, and success often depends on the scale and scope of your business.Exploring this week's theme, we speak with four leading operators, of all shapes and sizes, who share insights on how their businesses deliver a delicate balance of first-class food alongside great coffee. Clare Clough, UK Managing Director, Pret A Manger discusses the latest trends in food-to-go and shares how a multi-site food franchise approaches their coffee offering.Heather Perry, Vice President, Klatch Coffee explores how her business uses food to complement their core coffee offering, and the complexity it brings. We also speak with Miles Kirby, Co-owner and Head Chef, Caravan, who shares insights on how their restaurants shift focus on coffee and food fluidity throughout the day.Henry Roberts, Co-founder, Two Hands, explains how his cafes have transitioned to a food-focused business and how he keeps its coffee programme as strong as its food.Find out more about World Coffee Portal's research on the food-to-go sector with our consumer-led report Cakes, Shakes & Tea Breaks UK 2021. Credits music: Send Me by Bobbie Harvey, the winning song for the Coffee Music Project 2021.Get in touch and tell us what topics you'd like to hear by visiting www.worldcoffeeportal.com/5THWAVE/Podcast 

AND. WE'RE. BACK. It's been about 11 months since our last podcast released, but the people spoke.. all five of them. So we're back to talk some beer and have a good time. For our return we decided to drink some of the best beer in you can find in the cold state of Alaska, from a little brewery called Anchorage Brewing Company. If you've ordered off Tavour you've probably heard of them. We decided to drink four of their offerings and highlight a local brewery in between. Hope you enjoy and Till the Last Drop! Beer Line-up: Good Night, Sleep Tight (DDH IPA - All Citra), Incantation (Sour Ale with Passion Fruit, Guava, and Apricots), Doomed (Imperial Stout with Klatch Coffee and Madagascar Vanilla Beans Fermented in Age Missouri Oak) and The Sacrifice (Imperial Stout with Coconut). Local Spotlight: Sunday Traffic - Bosque Brewing

Hear the intruiguing tale of Tillie Gburek and her knack for cooking up a stew to die for. So many thanks to Klatch Coffee for sponosoring today's episode with their delightful Panama Elida Natural https://www.klatchroasting.com/

For over 20 years Klatch Coffee has been making a...

So far our series on the Coffee Price Crisis has discussed coffee in general. Now, we talk about the crisis and what impact it might have on Specialty Coffee with guest Heather Perry of the SCA and Klatch Coffee.ReferencesKlatch Coffee (Website) — About KlatchSCA (Website) — About Specialty Coffee AssociationContact Ushello@thecoffeepodcast.orgInstagram @thecoffeepodcastSubscribe to our Free Newsletter for discounts and more!

Heather Perry is the current SCA President, two time US Barista Champ, WBC Finalist and Vice President at Klatch Coffee in California. https://www.klatchroasting.com/The best way you can support our FREE podcast and is to support the businesses of our sponsors or grab merch from our new online store at www.mapitforward.org/merch.This episode of the podcast is supported by Elixir Specialty Coffee www.elixirfy.me - Looks like whiskey, feels like tea, made from coffee and unlike anything you've ever had before. Follow Elixir on social media @elixirspecialtycoffee. Use the code imapitforward for a one time 10% discount from your first order and get great discounts when you subscribe to our Elixir Lovers Club or VIP Elixir Lovers Club.Watch future podcast episodes live (or later) on YouTube or listen later on Apple Podcasts and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

Mike Perry, founder and roastmaster at Klatch Coffee, has been brewing up award-winning coffee for over 25 years. He started the small roastery out of pure passion for coffee and with a background in chemical engineering, he balances science and artistry in a roasting style he calls "Peak of Flavor." “kick ass and have fun”…[Listen for More] Click Here for Show Notes To Listen or to Get the Show Notes go to https://wp.me/p6Tf4b-70o

Today’s episode is with Sebastian Aguirre, OC-born songwriter and classically trained musician. He is currently working on his forthcoming album, with an exclusive piece featured here. Thank you Klatch Coffee in Rancho Cucamonga for the space!

KLATCH COFFEE, Rancho Cucamonga,California KLATCHAHOLICS AND CUCAMONGA, Episode 24 This week we are in Rancho Cucamonga,California at Klatch Coffee,( or Coffee Klatch just ask a local what that is all about). A coffee klatch is defined as a casual social gathering for coffee and conversation.This store sure meets that description in either way you say it! Award winning roaster, baristas,direct trade and coffee shop.  They also have locations in Ontario, San Dimas, and Redondo Beach California,and as successful online business if your not lucky enough to live near by or traveling Route 66. Have you wondered what exactly holds up bridges and large buildings, and what contractors do when they run into the hole that keeps moving, and ancient sloths while their digging pilons. Could anything go wrong leaving an abusive relationship on Valentines Day? Letting go could have disastrous consequences. Find out how a young woman came to realize “There's no place like home”. From homeless to Beverly Hills. Is that really possible? Can you keep a job and prosper while living on the streets? How walking thru walls brought James Funk to Klatch. Method acting. Does it really involve letting tiny creatures crawl all over you? The glamor and pitfalls of getting a Grateful Dead tattoo at a tender age. From India to Klatch via Canada and Zambia. Learn from two very successful immigrants why they would come to America, and share  how to retire in style. He  followed his  passion in kinesiology, and worked hard to achieve a degree in Physical Education. Get great insight into falls and aging, and how we may have some control over our own outcomes. How is a banana tree involved?  What is this successful hard working man from Indonesia doing now. We found out why at Klatch, and exactly what Klatch years means. A coffee snob? Not really, but Alexis knows her java. This very successful barista may just end up some day as a missionary attorney in Kenya. Plus much more including are Open Mic nights dying? And are regular segment on Percolating Politics.  

In today’s episode, we’ve got a quick overview/review/testimonial of the Brew Bomb cold brew system. Since announcing the Brew Bomb, there has been quite a few questions about how the system works, how it brews, how it filters, cup quality and more, so we’ve got a quick interview/testimonial with Heather Perry from Klatch Coffee about […] The post Brew Bomb Review & Testimonials; Death Wish Coffee Nitro Recall appeared first on Drips & Draughts.

The SCAA (Specialty Coffee Association of America) and the SCAE (Specialty Coffee Association of Europe) have recently merged to form the SCA (Specialty Coffee Association) but what does that mean for those of use who work in retail? What are the plans and goals of the SCA when it comes to their retail members? Is joining the Association something you should do for yourself or for your business and staff? In this week's episode we talk with SCA Vice President Heather Perry to get more details about what to expect and how we might participate. I believe you will gain a lot of clarity from this episode as Heather lays out all that has been going on and what is in store. Enjoy! Heather Perry, Vice President of the SCA, is also a 2 Time U.S. Barista Champion and 2nd Place world Barista Championship finalist. She is Vice President of Klatch Coffee, a 20 year old California based roaster/retailer and has served in association leadership positions for over 12 years.  Helpful Links: Heather's Email: Heather@klatchroasting.com Ellie Hudson's Email: ellieh@sca.coffee www.sca.coffee www.Klatchcoffee.com https://sca.coffee/education-1/   www.keystotheshop.com      

In this episode, host Brendan Hanson is joined by 2-time U.S. Barista Champion Heather Perry and 2-time Brewers Champion Todd Goldsworthy from Klatch Coffee Company to discuss the award winning Klatch cold brew that took home 1st place in the 2016 Anaheim Coffee Fest America’s Best Cold Brew Competition. Subscribe: iTunes | Google Play Music | […] The post Cold Brew with Heather Perry and Todd Goldsworthy from Klatch Coffee appeared first on Drips & Draughts.

Your questions for mike Perry about coffee business, coffee roasting, business management and much more. You can ask questions via coffeeis.me facebook group. See you there!

In this episode Mike Perry from Klatch Coffee talks about Espresso. Klatch won multiple national and international awards for their espresso coffees so I asked if single origin or blend is the way to go. Mike talks also about techniques to develop an award winning espresso blend, roast profiles for espresso blends, the ideal espresso machine for startups, coffee business in Asia and much more! Enjoy!

In this episode, our guest is Mike Perry from Klatch Coffee who will share his over 20 years of experience in the coffee industry over the upcoming 3 episodes. Mike and his wife Cindy started Klatch in 1993, and have been honored with multiple prestigious national and international coffee awards. In the first episode Mike will talk about his coffee story and how bad coffee at the office and a lack of decent cafes for a date can lead to the start of a great coffee venture. The Klatch cafe came first, rather then roasting, and through the interview we'll learn how a cafe can be an amazing catalyst for a successful roastery. Mike will tell us one of those cool “how I found my roaster” stories, which can happen once every ten years. I have a few stories of my own, so if you haven't heard them, go ahead and listen to the previous episodes. Mike found a 24 kilo Diedrich, which initiated a debate about the ideal roaster size for a coffee startup. Mike will also discuss what the minimum load is on a 24 kilo roaster. Mike will tell us if roasting in a cafe in is a good idea or not, and point out the milestones as Klatch Roasting grew from selling a few hundred pounds in 1997 to 400,000 pounds today.

This episode I am joined by Shaun 'Coffeesmith' Lieb, as we walk through the final performance of Palace Coffee in the America's Best Coffeehouse Competition at Coffeefest in Portland. This was recorded on Sunday, during the final three. Palace Coffee would go on to place first, with Klatch Coffee coming in second, and Cafe Grumpy coming in third. http://www.coffeeloversmag.com http://www.palacecoffee.co