Podcasts about Latte art

Event organiser, and New Zealand's first barista champion, Emma Barkland Webster joins Mark Leishman.

Milchschaum verfeinert Kaffeegetränke und ist Grundlage von wunderschöner Latte-Art. Ihr steht auf Herzchen und Blümchen in eurem Kaffee? Aber der Schaum hat einfach nicht die richtige Konsistenz? Ihr seid Latte-Art-Fan oder möchtet einfach nur euren Cappuccino zu Hause optisch aufpeppen? Hier geht es zu den Insights der "Kunst des Milchschäumens". Wetten, dass ihr nach dieser Podcastfolge „Kaffeewissen to go“ eure Gäste mit dem perfekten Milchschaum beeindrucken könnt, wenn diese auf einen Kaffee rumkommen. Startet jetzt das Tutorial „Perfekter Milchschaum für Latte-Art“. Wir klären auch, was am besten schäumt: Hafer, Soja oder Vollmilch. Und was hat es nur mit dem Erbsen-Drink auf sich…? Barista Indre und Sprecherin Karina verraten es. Echte Schaumschläger, zückt die kalte Milch. Lasst ordentlich heißen Dampf ab - Und los geht es!

Diese Woche stehen alle Zeichen auf Retro-Vibes – körperlich wie thematisch. Jana war beim Orthopäden, Ramon beim Zahnarzt – man könnte fast meinen, wir wären schon in der Reha-Phase des Lebens angekommen. Lars bringt passend dazu ein modisches Highlight mit: neue Gummi-Sandalen. Jana ist wenig begeistert, aber „modisch uneinsichtige Entscheidungen gehören zu seinem Markenzeichen“, meint sie. Außerdem berichtet Jana von einer stilvollen Cluedo-Motto-Party, bei der sie als Frau Weiß auf Spurensuche ging. Ganz stilecht mit Krimi-Charme und Sektglas – doch wer war der Mörder? Und was hat das alles mit Böttchern zu tun? Wir graben uns durch die Geschichte: Was ist eigentlich ein Böttcher – und was macht ein Kürassier? Alte Begriffe, neue Ideen: Welche Stadt heute noch stolz auf ihre Handwerkswurzeln ist, fragen wir uns ebenso wie: Was wäre eigentlich der Hipster-Kürassier-Look im Jahr 2025? Vintage-Harnisch, Latte-Art, und nachhaltige Sporen? Dann wird's herrlich absurd: Könnte Jana in einer anderen Zeit als Lustmädchen Karriere gemacht haben? Und was genau macht eigentlich ein Gigolo? Der Gedanke bringt uns zu Marlene Dietrichs letztem Film „Schöner Gigolo, armer Gigolo“ – und plötzlich spinnt sich eine ganz neue Filmidee: „Die Dirne und der Stricher“. Ja, es eskaliert wie immer auf charmante Weise. Natürlich träumen wir auch ganz praktisch – etwa davon, welches Handwerk wir heute gern erlernen würden. Glasbläser? Tischler? Vielleicht beides? Und weil wir nicht anders können, landen wir zum Schluss in einer kleinen satirischen Runde: Welche Städte hätten welche modernen Handwerks-Identitäten? Berlin als Influencerstadt – „Hier wird nicht gehämmert, hier wird gevloggt!“ – ist da erst der Anfang. Eine Folge voller Überraschungen, Humor, geschichtlichem Halbwissen und sehr viel Fantasie. Eben genau das, was man zwischen Gummi-Latschen und Gigolos so braucht.

Enjoy a foamy cup of coffee decorated with a heart, as Amy Ogg joins us to talk about her adventures in the world of competitive latte art. She provides an insider's view of coffee competitions, describing the various events from latte art contests to espresso tastings and "best coffeehouse", and shares how she navigated the male-dominated competitive coffee scene. Amy tells us about her training approach that was focused on consistency and repetition, pouring hundreds of drinks to perfect specific patterns, and reveals her own personal signature design.Guest BioAmy Ogg (she/her) is a Seattle-based design systems nerd & coffee-lover. She is currently working on the Mindful Design System at Ensora Health, and enjoys giving back to the community in her free time. Amy serves as the Seattle Chapter Lead for Into Design Systems USA meetups, serves as the Mentor Team Lead at IterateUX, and also provides design mentorship through the iMentorship program at University of Washington's iSchool. When not immersed in something design-related, Amy enjoys making craft coffee at home, roller skating along the Seattle waterfront and making music with her flute.LinksAmy on LinkedIn: https://www.linkedin.com/in/amyoggCreditsCover design by Raquel Breternitz.

durée : 00:21:01 - C'est bon ça, c'est fait en Isère ? - Plongez dans l'univers du café de spécialité avec Jérémy et Yu, un duo passionné qui réinvente la pause-café en plein cœur de Grenoble. Si vous pensiez connaître le café… attendez de pousser la porte de Super Bien !

Il Gran Premio ORO CAFFÈ TALENT 2025, il concorso rivolto a tutti i baristi clienti della storica torrefazione udinese ORO CAFFÈ, che vanta oltre 2.000 locali clienti solo nel Triveneto, ha incoronato il nuovo campione dell'arte della caffetteria. Durante una serie di entusiasmanti sfide, che hanno visto i partecipanti confrontarsi in prove di espresso, cappuccini decorati con Latte Art e cocktail a base di caffè, il titolo di Campione del Triveneto di Caffetteria ORO CAFFÈ 2025 è stato conquistato da Tommaso Sivieri, titolare del Blu Spilimbergo. Come premio, Sivieri ha ricevuto 30 kg di caffè ORO CAFFÈ per il suo locale e un corso di caffetteria e Latte Art in una prestigiosa scuola di Milano.

Fluent Fiction - Catalan: Unexpected Adventures: A Latte Art Journey in Barcelona Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-02-06-23-34-02-ca Story Transcript:Ca: Enmig de l'hivern, el soroll del barri de Born a Barcelona era commovedor.En: Amidst the winter, the noise of the Born neighborhood in Barcelona was moving.Ca: Al torrefactor de cafè, l'aroma dels grans recent torrats omplia l'aire, i semblava que ningú no volia perdre's aquell matí fred i acollidor.En: At the coffee roaster, the aroma of freshly roasted beans filled the air, and it seemed like no one wanted to miss that cozy cold morning.Ca: Les taules estaven plenes, i l'ambient bullia d'excitació.En: The tables were full, and the atmosphere buzzed with excitement.Ca: Al fons, Oriol i Gemma observaven el món caòtic dels veritables amants del cafè.En: At the back, Oriol and Gemma observed the chaotic world of true coffee lovers.Ca: Oriol, amb la seva càmera preparada, es moria de ganes de capturar tot per al seu blog de viatges.En: Oriol, with his camera ready, was eager to capture everything for his travel blog.Ca: "Aquest lloc és perfecte", deia, mentre Gemma mirava el seu voltant amb un somriure nerviós.En: "This place is perfect," he said, while Gemma looked around with a nervous smile.Ca: "Només un tastet de cafè, i ja podrem passar al pròxim lloc", pensava ella.En: "Just a taste of coffee, and then we can move on to the next place," she thought.Ca: Però el destí els havia preparat una sorpresa.En: But fate had prepared a surprise for them.Ca: Mentre signaven una butlleta pensant que era per a una sessió de tast de cafè, un home amb delantal es va acostar i els va somriure.En: While they were signing a slip thinking it was for a coffee tasting session, a man with an apron approached them and smiled.Ca: "Benvinguts al concurs de latte art!En: "Welcome to the latte art contest!Ca: Que comenci la màgia!En: Let the magic begin!"Ca: " va dir efusivament.En: he said enthusiastically.Ca: Oriol i Gemma es van mirar amb els ulls ben oberts.En: Oriol and Gemma looked at each other with wide eyes.Ca: "Concurs?En: "Contest?"Ca: " va murmurar Gemma, confosa.En: muttered Gemma, confused.Ca: Però abans que poguessin respondre, ja estaven rodejats de participants i l'espectacle començava.En: But before they could respond, they were already surrounded by participants, and the show was beginning.Ca: Oriol, amb el seu entusiasme costumari, va decidir tirar endavant.En: Oriol, with his usual enthusiasm, decided to go forward.Ca: "Això serà perfecte pel blog", va dir mentre Gemma arquejava una cella, resignant-se a l'aventura inesperada.En: "This will be perfect for the blog," he said, while Gemma raised an eyebrow, resigning herself to the unexpected adventure.Ca: Les màquines d'espresso lluentes van començar a brumar i el soroll de la llet al vapor omplia la sala.En: The shiny espresso machines started to hum, and the sound of steaming milk filled the room.Ca: Oriol va realitzar els seus primers intents de latte art.En: Oriol made his first attempts at latte art.Ca: El resultat era desastrós però divertit.En: The result was disastrous but amusing.Ca: Les seves flors semblaven núvols confosos.En: His flowers looked like confused clouds.Ca: Les estrelles, esdevenien punts suspensius.En: The stars became ellipses.Ca: Tanmateix, Oriol no es rendia.En: Nevertheless, Oriol did not give up.Ca: Gemma, que mai havia tocat una llança de llet, va decidir intentar-ho per ajudar el seu amic.En: Gemma, who had never touched a milk frother, decided to give it a try to help her friend.Ca: Amb determinació i un toc de sort, va girar el got i, de sobte, un disseny abstracte va aparèixer com per art de màgia.En: With determination and a touch of luck, she turned the cup, and suddenly, an abstract design appeared as if by magic.Ca: "Oh!En: "Oh!"Ca: ", va exclamar un dels jutges, intrigat per l'originalitat.En: exclaimed one of the judges, intrigued by the originality.Ca: El concurs va arribar al final i Oriol i Gemma es van preparar per als resultats, entre rialles i aplaudiments.En: The contest came to an end, and Oriol and Gemma prepared for the results, amid laughter and applause.Ca: Els jutges van deliberar breument i, amb somriures, van anunciar: "El premi a la creació més creativa és per a Oriol i Gemma!En: The judges deliberated briefly and, with smiles, announced: "The prize for the most creative creation goes to Oriol and Gemma!"Ca: "Sorprenentment, havien guanyat un premi.En: Surprisingly, they had won a prize.Ca: Oriol estava extasiat, mentre Gemma s'encongia d'espatlles amb un somriure sorneguer.En: Oriol was ecstatic, while Gemma shrugged with a wry smile.Ca: "Sembla que hem après alguna cosa nova avui," va dir Oriol.En: "It seems we've learned something new today," said Oriol.Ca: "Sí," va afegir Gemma, "que de vegades les sorpreses poden ser bones.En: "Yes," added Gemma, "that sometimes surprises can be good."Ca: "Mentre sortien del torrefactor, Oriol va prometre ser més humil en el seu blog.En: As they left the roaster, Oriol promised to be more humble in his blog.Ca: I Gemma es va adonar que abraçar l'imprevist podia dur-la a situacions ben insòlites però satisfactòries.En: And Gemma realized that embracing the unexpected could lead her to very unusual but satisfying situations.Ca: L'hivern de Barcelona havia proporcionat un bell record a recordar, cobert per l'aroma càlid del cafè i la joia inesperada d'una victòria.En: The winter in Barcelona had provided a beautiful memory to remember, covered by the warm aroma of coffee and the unexpected joy of a victory. Vocabulary Words:amidst: enmigaroma: l'aromaroaster: el torrefactorcozy: acollidorbuzzed: bulliachaotic: caòticfate: el destíslip: la butlletasmiled: somriurecontest: el concurshum: brumarfrother: la llança de lletglanced: miravasteaming milk: la llet al vaporattempts: intentsdisastrous: desastrósdetermination: determinacióintrigued: intrigatdeliberated: deliberarecstatic: extasiatshrugged: s'encongia d'espatlleswry: sorneguerhumble: humilembracing: abraçarunexpected: l'imprevistunusual: insòlitesvictory: la victòriasatisfying: satisfactòriescovered: cobertjoy: la joia

Fioccano altre vittorie per i concorrenti dei Campionati Italiani Baristi, al Sigep 2025.  Ad aggiudicarsi la vittoria per Latte Art è stato Stefano Cevenini, che rappresenterà l'Italia ai mondiali a Ginevra a giugno. Al secondo posto Alessio Panero e al terzo Michele Intravaia. Il campione Roasting è Gianluca Lavacca, che disputerà i mondiali a Houston ad aprile. Secondo posto per Emanuele Tomassi, campione in carica e terzo posto per Michael Angelini. Il campionato Cezve/Ibrik è andato a Talar Bitar, che rappresenterà l'Italia ai mondiali a Ginevra a giugno. Sul podio anche Andre' Tomassi, al secondo posto, e Francesco Stabile al terzo.

SCA Italy annuncia i nomi delle aziende che si sono aggiudicate e la presenza sul palco a SIGEP nei prossimi Campionati Italiani Barista come partner ufficiali per le attrezzature della gara Latte Art e Coffee in Good Spirits. 

Il SIGEP World di Rimini si prepara a diventare il cuore pulsante del caffè italiano con i Campionati Italiani Barista 2025, un evento di grande rilevanza internazionale organizzato da Specialty Coffee Association Italy (SCA Italy). Dal 18 al 22 gennaio 2025, i migliori baristi e specialisti italiani si sfideranno nelle sette discipline in gara: Barista, Latte Art, Brewers Cup, Coffee in Good Spirits, Cezve/Ibrik, Roasting e Cup Tasters. Ogni concorrente ha superato un rigoroso processo di selezione sul territorio nazionale per guadagnarsi un posto nella prestigiosa Coffee Arena. I vincitori avranno l'onore di rappresentare l'Italia nei campionati mondiali del circuito World Coffee Events, portando il talento e la passione italiana per il caffè in tutto il mondo.

Chris and Doran are joined by Emilee Bryant to discuss a pair of papers that probe whether latte art a) is perceived as more valuable and b) affects the perceived flavor of the drink. Ordering a cappuccino is delightful. But is it more delightful with a rosetta? Would you be somehow compelled to pay more for it if it had one? Does it taste sweeter? The papers are: J. Sens. Stud., 2015, 30, 305 https://doi.org/10.1111/joss.12159 Br. Food J., 2021, 123⁠, 1931 https://doi.org/10.1108/BFJ-07-2020-0612 About Emilee: Originally from Houston, Emilee moved to live in a hippie tree house before finding her way to Brooklyn where she lives now. She is a latte art champion, YouTube content creator, and film maker. Check her out on instagram (emstagrim), and YouTube (EmileeBryant). Introduction preamble: Lorelai Gilmore and Luke Danes

We first heard from Jack Vo who owns the Baltimore, MD location of Bambu. According to their website, "In 2008, four Vietnamese sisters – Anh, Kelly, Jenny & Julie – opened their first Bambū Shoppe in the heart of the Vietnamese community in San Jose, California. Their exceptionally friendly service and large menu of fresh, healthy, and authentic Chè dessert drinks, crisp boba milk teas, signature Vietnamese coffees, real fruit smoothies and exotic juices captured the attention of the entire San Francisco Bay Area. Today, there are 63 Bambū Shoppes located in 24 states, Canada, and the Philippines and 9 Shoppes in development. Today Bambū continues to deliver a great customer experience and serve their one of a kind unique and 100% vegetarian drinks “Just the way you love it.”https://www.drinkbambu.com/John Cohl, who is an OG of the food culture, former host of Dining On A Dime, and currently a Moderator of South Jersey Food Scene joined the show with an update on what's been happening with him since retiring from the radio waves. With a history deeply embedded in the catering business, food trucks, & restaurant consulting world--this guru of all things SJ foodie has a lot to say on what makes a business bloom. Listen in to hear John Cohl's words of wisdom on what can help your (current or next) venture work, and be sure to check out what he's been up to by visiting SJ Food Scene on FB, IG, and BlueSky.https://www.facebook.com/share/g/19ZMtWByRK/If you're a lover of caffeine then our next guest will pump up your day! The Owner of The Roaming Bean, Penny Folino, joined Food Farms And Chefs to discuss how her traveling coffee carts came to be, and how she is keeping all of us going...one cup at a time. According to The Roaming Bean's About Us page, "With over 40 years of hospitality experience, our owner understands the importance of quality service and attention to detail. We strive to go the extra mile to ensure that our customers are completely satisfied with every aspect of our service. From using only the freshest and highest quality ingredients to implementing strict cleanliness and hygiene protocols, we are committed to providing our customers with a safe and enjoyable coffee experience. We also pride ourselves on our creativity and work hard to stay up-to-date with the latest coffee trends and innovations. Whether you're looking for a classic cappuccino or a unique and creative latte, we have something for everyone."https://theroamingbean.coffee

Dans cet épisode, nous partons à la rencontre de Justine, barista et torréfactrice à La Roque d'Anthéron. C'est après un virage à 360 dans sa carrière d'infirmière en réanimation qu'elle s'est dirigé vers ce métier qui lui permet d'allier passion, créativité et sens.Elle nous partage son amour pour le café, un produit qu'elle redécouvre et sublime chaque jour, mais aussi les défis auxquels elle fait face en tant qu'entrepreneuse.Elle revient sur les étapes de la création de son entreprise, l'importance de bien s'entourer pour réussir et comment elle a su tisser un lien unique avec ses clients. Un échange inspirant sur le parcours d'une femme qui a su transformer ses aspirations en réalité et trouver un équilibre entre passion et entrepreneuriat…DESCRIPTIONRessources :Compte Instagram de kaki : @dear__kakiPlacette, Marseille : @placette.marseilleCafé Piha, Bordeaux : @cafepiha_bordeauxMikaël Portannier, Meilleur Ouvrier de France Torréfacteur 2023 : @mikae__lVincent Schoepfer, céramiste : @vincentschoepferMathier Taborcia, chocolatier et torréfacteur à LambescBar Jacquemar, Lambesc : @jacquemard_Si vous avez aimé l'épisode ou que vous voulez soutenir le podcast, vous pouvez le conseiller autour de vous, lui laisser la note de votre choix et un petit commentaire sur la plateforme sur laquelle vous l'écoutez.C'est par ces petits gestes que vous pouvez m'aider à faire grandir ce podcast et ça compte beaucoup pour moi.Pour toutes questions, faire le plein d'astuces, ou pour suivre l'actualité de l'agence, c'est par ici :Linkedin : Sarah CorreardInstagram : @agenceluna.rsSite : agenceluna.frMail : contact@agenceluna.frHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

MG called The Kid Laroi as the half time act for the NRL grand final, Toby Green joins us ahead of the battle of the bridge in the AFL & there's a lot of rage in the teams personal lines. Plus, comedian Adam Rozenbachs isn't happy about magpie swooping season returning. Join Mick & MG weekday mornings from 6am or grab the podcast everyday on LiSTNR or where ever you get your podcasts. #MickAndMGInTheMorningSee omnystudio.com/listener for privacy information.

Heute erfahrt ihr, welches Monica Lieblingscafé ist und warum. Ach … und vieles mehr. Gerold übt gerade Latte Art und kann daher nicht mehr schreiben. Die Gumperia findet ihr hier: https://www.instagram.com/gumperia?igsh=MXF2MmtiaXI1ajdxaQ==und hier: https://www.facebook.com/profile.php?id=61553248775334 Gerold hat seine  BaristaAusbildung hier gemacht: viennacoffeecollege.com Falls ihr uns Themen vorschlagen wollt oder Anregungen jeglicher Art habt, dann schreibt uns doch. Facebook: https://www.facebook.com/WeinzettlRudleInstagram: https://www.instagram.com/weinzettl_rudleWebsite: www.weinzettl-rudle.atMusikalischer Support: Markus Marageter: https://www.facebook.com/profile.php?id=100089467151561Produktion: https://missing-link.mediaProducer: Konstantin KalteneggerContent Assistent: Anna Lisa-BierCEO: Stefan LassnigAufgenommen in den Missing Link Studios, Wien

It's Coffee Break time! Join us for an ‘off' mic conversation with Rohan, Katie and Liam. No guests, no scripts, just vibes.  This week: We're talking everything from Victor Vu's latte art to BBQ shapes and avo. Plus Rohan was roasted at MICE, and we have some thoughts following our main show.  And a callout to the latte artists - if you can free pour the Golden Brown logo, give us a shout!  Coffee Break is your weekly inside scoop into the coffee community. Everything from on the fly barista tips, honest and unfiltered cafe reviews (eek), hospitality stories and gate kept coffee secrets. Love our content? Watch Tuesday's full episode and all other past eps on YouTube or find them in your podcast feed - and follow us @itsjustcoffee on Instagram! Want more of Rohan and Kirk? (uh huh…)  Check out Kirk's cafe @projectzero.coffee on Instagram and find Rohan @goldenbrown.coffee. Plus!! Get your hands on some quality beans for home brewing at Golden Brown Coffee.   Thanks for listening! Want to chat? Get in touch with us via email at hello@itsjustcoffeepod.com. 

Hello hello! Joining us this morning - latte art genius Georgia Ellis and social media magnate Katie Payne.  Georgia stunned the coffee world with her epic free pours of bears, roosters and eagles; ranking 3rd in the Australian Latte Art Championship and 1st in the MILKLAB barista battle. Now she graces our studio all the way from Perth, sharing cafe tales and tips for aspiring artists.  Plus, Katie has some wild stories of her own; from nightmare bar work to TikTok fame - and Rohan spills the tea on what bosses secretly look for when hiring a barista.  In coffee news: Nescafe targets Gen Z with new espresso concentrate, and lady poisons her husband's coffee with bleach. Finally, it's a wrap on MICE 2024 and we have some thoughts! If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! Thankyou Georgia and Katie for the laughs and great conversation. Find Georgia on Instagram @ggeorgiaellis and Katie @itskpayne_, and check out @runyeh.coffee for some incredible brews.  Want more coffee content? Browse all of our content here. Thankyou lovely listeners, enjoy your coffee this morning!

Grande successo per gli italiani che sono volati a Copenaghen per il World of Coffee 2024, la fiera che dal 27 al 29 Giugno ha ospitato i mondiali di caffè. Si sono sfidati i contendenti da tutto il mondo, già campioni nazionali nei loro paesi di provenienza, nelle diverse categorie in gara: Latte Art, Coffee in Good Spirits, Cezve/Ibrik e Roasting. 

Rancilio è sponsor della finale nazionale dei campionati di Latte Art Grading System che si terrà a Brescia, presso la Torrefazione August il 3 luglio 2024.I finalisti delle precedenti tappe di selezione di Rimini, Bergamo, Napoli e Ragusa si sfideranno nei livelli verdi, rossi neri ed oro con il supporto della macchina per caffè tradizionale Rancilio Classe 20 SB.

Il mondo del caffè è sempre in movimento e giugno è il mese dei campionati mondiali, che quest'anno si terranno a Copenaghen durante il World of Coffee 2024. L'evento, che si svolgerà in uno dei quartieri più antichi della città, ospiterà i campioni nazionali che si sfideranno in diverse categorie: Latte Art, Coffee in Good Spirits, Ibrik e Roasting. Per l'Italia gareggeranno quattro campioni: Manuela Fensore per la Latte Art, Andrea Villa per Coffee in Good Spirits, Emanuele Bernabei per Ibrik ed Emanuele Tomassi per la categoria Roasting. Tutti sono stati proclamati vincitori durante i Campionati Italiani organizzati a fine gennaio 2024 da SCA Italy, la delegazione italiana della Specialty Coffee Association. SCA Italy supporta la filiera del caffè e promuove i valori ambientali e culturali del settore e la qualità dello specialty coffee. I campioni italiani si stanno preparando per rappresentare al meglio l'Italia a livello mondiale.

Kevin Lindlau is one of the rare birds in drytooling who excels at both comp *and* outdoor climbing. In January, Kevin completed the second ascent of “Aletheia”, rated D16 ✅, becoming only the second person in the world to climb the grade. (There's some nuance here since other routes have been proposed at D16, but this is the first route that has been repeated and the grade corroborated). Anywho, on the comp side, Kevin was the first American to ever make World Cup Finals in Lead in 2019, and he has regularly made Finals since. In this episode, we talk about: 

Na categoria Latte Art, Jota vai viajar o mundo para tentar buscar título para a nação do café

Na categoria Latte Art, Jota vai viajar o mundo para tentar buscar título para a nação do café

งานศิลปะบางชิ้นยิ่งเก็บไว้นานยิ่งทรงคุณค่า แต่ไม่ใช่สำหรับลาเต้อาร์ต ศิลปะแห่งการเทโฟมนมลงในถ้วยกาแฟจนเป็นลวดลายต่างๆ ได้มากมาย ซึ่งอาศัยความรวดเร็วและเทคนิคในการตวัดข้อมือ กะปริมาณนมจนได้สัดส่วน รวมถึงความละเอียดของการตีฟองด้วย และกระบวนการทั้งหมดนี้เกิดขึ้นในเวลาเพียงไม่กี่นาทีเท่านั้น Arttrovert เอพิโสดนี้ต้นกล้าจะมาพูดถึงลาเต้อาร์ตลวดลายซิกเนเจอร์ต่างๆ ที่เรามักพบบนแก้วกาแฟ เช่น รูปหัวใจ รูปใบ Rosetta (ที่เป็นใบไม้ซ้อนกันหลายๆ ชั้น) และลวดลายขั้นแอดวานซ์อื่นๆ ที่เป๊ะไปถึงระดับ Championship ที่เคยมีคนไทยไปคว้าแชมป์โลกมาแล้วด้วย #SalmonPodcast #SalmonLAB #SalmonHouse #Arttrovert #เรื่องศิลปะน่าสนใจ #Podcast #พอดแคสต์ #พอดคาสต์ Learn more about your ad choices. Visit megaphone.fm/adchoices

En el episodio de hoy me siento con Ábner Roldán, quien es cofundador y propietario de Café Comunión. Ábner me cuenta cómo fueron sus años creciendo en el barrio Las Piñas en Juncos, Puerto Rico, los comienzos de su relación profesional con el café en el 2010, las oportunidades que le brindó haber sido campeón nacional de Latte Art en el 2014 y 2015, cómo llegaron al espacio que hoy conocemos como Café Comunión y su apertura en diciembre del 2017. También hablamos sobre el efecto que ha tenido la visualización en su vida, la importancia de estar conectado a tu comunidad, el efecto que han tenido las redes sociales en la cultura del café y cuán rentable realmente son los coffee shops. Tres "takeaways" de este episodio: 1. Lo que sea que hagas, no importa cuán temporero o permanente sea, hazlo lo mejor posible. 2. Al momento de crear algo, es importante que cojas referencias, pero tienes que coger esas referencias y darles tu propio toque y estilo. 3. No pares de aprender, en lo que sea que hagas en la vida porque hoy, más que antes, las cosas son bien cambiantes. Sigue a Ábner en Instagram. Sigue a Café Comunión: Instagram | Página web No olvides suscribirte a nuestro canal de Youtube.

Wieso kriegt Thomas nur Mittelalter-Reels angezeigt? Und seit wann macht Hazel Latte Art? Was hilft gegen Reizhusten? Und wieso ist „Anatomie eines Falls“ einer der besten Filme des letzten Jahres? Inhalt: 0:00 Youtube-Algorithmus 7:24 Anatomie eines Falls 21:27 Hazel macht jetzt Latte Art 24:45 Respektlose Tochter 29:09 Schöne Dinge im Alltag 36:25 Bubatz bald legal 40:49 Crush auf Stefanie Millinger 48:07 Hazel mit lesbischen Tendenzen? 53:59 Hazel auf Stadion Tour 56:55 Caro Daur & Bibi & Tina 1:01:20 Ersten Boyfriends der Töchter Die Zeitstempel können variieren Mittelalter Reel Beispiel https://www.instagram.com/reel/C3TKVoGsAV5/?igsh=bWxxZDIyNXZ3bHV3 Sandra Hüller bei Jimmy Fallon https://youtu.be/v6JxhNGVz0A?si=SH2lyhTetGNax2dH Barista-Kurs mit Hazel und Mecki https://youtu.be/4TFKZFg5ko4?si=kNrBrgex3cJlu-1A Germany legalizes smoking of cannabis at home and in public https://youtu.be/K-l6mg-3Wns?si=A-Y_YY8i3MgOIdsQ Stefanie Millinger https://www.instagram.com/stefaniemillinger/ Hazels Tour https://hazelbrugger.com/#aktueller-tourplan Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hoererlebnis

Wenn der Weg zum Ruhm damit beginnt, dass der Wikipedia-Eintrag der alten Schule mit einem wirbt, dann hat man es geschafft: In Pauls Augen ist Tom Böttcher berühmt – er selbst ist schon seit drei Jahren Fanboy. Tom Böttcher ist Schauspieler. Paul hat ausgerechnet, dass er beim Bergdoktor und mit einem Video bei Instagram genau gleich viele Menschen erreicht. Wird er denn bei dem jeweils anderen Format immer abgestempelt – entweder als TikTok-Boy oder eben als Schauspieler? Warum kann man nicht einfach beides sein? Toms Karriere hat mit ersten Schauspielerfahrungen im „Backstage - Jugendclub“ am Deutschen Schauspielhaus in Hamburg gestartet. 2012 wurde er von einem Schauspielagenten entdeckt und bekam seine erste Rolle. Wie kam es dazu? Wie wurde er angesprochen? Sein Papa ist vielleicht auch nicht ganz unschuldig an seinem Talent, denn er hat schon früh Polizei-Krimis mit seinem Sohn gedreht. Wobei die künstlerische Ader eher von seinem Opa kommt, der Tonmeister war. Von Momo, über Jim Knopf, bis zu Loriot hat er alles gemacht. Tom bekommt immer zu hören, die Kunst stünde über allem. Was bedeutet das konkret beim Bergdoktor für ihn? Ebenfalls interessant ist, womit Tom sein Geld verdient. Sollte er lieber mehr Kooperationen machen und sich auch einen Goldzahn auf Kooperationsbasis einsetzen lassen? Den Skill der Schauspielerei hat er erlernt, aber wie kam er zum Wissen für Instagram und TikTok? Den Traum, eigentlich mal Cutter zu werden, hat er sich somit auch halb erfüllt. Tom spricht von seinen Hobbys, die neben dem Laufen vor allem bei Latte Art liegen. Beim Marathon kann Paul eher relaten, denn das war einer der besten Tage seines Lebens. Tom hingegen war eher langsam, aber vielleicht wird es ja in Hamburg was. Zurück zu TikTok. Steht hinter den berühmten Puppenvideos ein Konzept? War das der größte Masterplan? Und wie fühlt sich der Erfolg jetzt für ihn an? Tom und Paul sprechen über die Schere zwischen Schauspielerei und Influencerei sowie den Sinn hinter allem. Shoutout an Fred Costea an dieser Stelle! Tom verrät abschließend, wie es jetzt für ihn weitergeht… Als Schauspieler, oder wird er doch eher Full-Time-Influencer? Internationaler und inhaltlicher soll es sein. Und reicher :-D. Vielleicht hat Paul ja eine Idee? Ganz am Ende geht es um Vorbilder wie Malte Zierden und Paul will zwei Sachen wissen: Welche Hobbys zeigst du nicht auf Social Media und wo sagst du ja, meinst aber nein? Tschöööö Tom, du bist Magie Digga! Tom Instagram: https://www.instagram.com/tomboettcher/ AWFNR Instagram: https://www.instagram.com/awfnr/ Post von Paul abonnieren: https://postvonpaul.substack.com Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/AWFNR __________ Interview, Interview podcast, AWFNR, Paul Ripke, Newport Beach, Reisen, Reisetipps, Sport, Abnehmen, Business, Unternehmertum, Erfolg, Porsche, Gesprächspodcast, Paul Ripke Interview, Marteria, Karo Kauer, PARI, Paul Ripke WM, weight watchers, Motivation, Gesundheit, Ruhm, Alle Wege führen nach Ruhm, Lifestyle, Unterhaltung, Comedy, Wirtschaft, News, Social Media, Instagram, Bloggen, Fotografie, Influencer, TV, Gesellschaft, Musik, Freizeit, Hobbys, Rennrad, Radfahren, RIPKYTCHEN, Chris Nanoo

Nicole und Felix gehören zu den erfahrensten Baristi im Deutschsprachigen Raum. Kaffee-Meisterschaften sind für sie weit mehr als nur eine Meisterschaft - sie sind Resonanzraum, Lernziel und Innovation gleichzeitig.

Sign Up for Alerts About Our Community (coming soon) – Courses, Exclusive Videos, PDFs, Spreadsheets and more: https://mailchi.mp/018d9c38a953/valorcafecommunityThanks for listening, following/subscribing, giving us a good review, and sharing with your friends on social media. It goes a long way!Riley fell ill this week, so Ethan and Ross sit down together and really just lay into some topics, including questions about one of our favorite books, and "business smart" things we've had to implement. Then they dive into crafting a specialty focused menu that still meets guests where they are. Thanks for listening!*If you purchase something through one of our links, we may be entitled to a share of the sale*We're partnered with Clive to bring you sweet deal at a discounted rate! Use Discount Code VALOR5 at checkout for 5% off Lucca and Eureka products!Shop Clive products here: https://clivecoffee.com?sca_ref=5315485.6axWuRlcErBuy Valor Coffee: https://valor.coffee/shopWatch on Youtube: https://youtube.com/valorcoffee16Want to become a Wholesale Partner? Email us at wholesale@valor.coffee to set up an account!Want us to review your coffee? Have a question you want to answer on the show? Send us an email to info@valor.coffeeFollow the Valor Coffee Podcast on Instagram: http://instagram.com/valorcoffeepodFollow Valor on Instagram: http://instagram.com/valor.coffee____Subscribe to Riley's YouTube Channel:  https://youtube.com/@rileywestbrookFollow Riley:  https://instagram.com/rileywestbrookFollow Ross: https://instagram.com/rosswaltersFollow Ethan's Parody Account:  https://instagram.com/ethanrivers77700:00:00 Introduction00:01:17 What's up with different roasters having the same coffees?00:09:00 Q&A - From your time reading Unreasonable Hospitality, what do you think impacted each of you most?00:16:34 Q&A - What are some of the main themes of the “Old Valor” and what “Business Smart” things have we had to implement?00:25:32 Latte Art - is it a prerequisite to become a barista? How hard is it to learn?00:36:35 Coffee Shop Menus - What should be included, how should it be laid out?00:43:35 Differentiating between different coffees and gauging customer expectations00:55:07 Seasonal espresso options and the Coffee Nerd Experience (8th wave, baby!)00:59:02 How should a menu be structured to avoid confusing guests?01:01:15 You should have syrups!01:05:00 Our approach to crafting a seasonal menu01:17:30 Coffee Review: Bellwood Kenya Kamwangi01:21:42 Conclusion

Enjoy a Personal At-Home Coffee Lovers  Experience with Patrick PriceYour coffee dreams are about to come true with your exclusive at-home barista experience, hosted by the incredible Patrick Price. With nearly a decade of dedicated skill and expertise, Patrick is not just any barista – he's a Latte Art Champion in the beautiful Northwest Florida areaImagine the delight of having Patrick arrive at your chosen time, ready to handcraft the perfect cup of coffee to your exact liking, all in the comfort of your stunning vacation home. But that's not all – he's also here to share his expertise and teach you the art of creating beautiful Latte Art! ☕

Dans cet épisode, je décrypte le sujet du latte art. Professionnel de la restauration, tu te dis peut-être que faire des dessins dans ta tasse c'est superficiel et que l'essentiel c'est le goût et l'authenticité ? Oui et NON, tout est lié, je t'explique tout dans l'épisode 11. Le latte art, ce n'est pas uniquement "pour faire joli" et je te dis comment faire si ton équipe et toi vous n'êtes pas encore les champions du pouring. Bon je profite aussi d'avoir le micro pour faire un petit update et te parler de l'évolution du podcast dans les prochaines semaines ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Chef & Owner Mohammed Aqlan shares his grandmother's recipes with anyone who visits his Malooga Restaurant and Catering business. Every time you sit down to eat, you'll enjoy a taste of his grandmother's lovingly-created meals. Born and raised in Yemen, Mohammed came to the USA in 2014 to pursue an Aviation Engineering degree. However. as fate would have it, he was introduced to the culinary world while working inside his cousin's New York-based restaurant. He was hooked, and decided to switch passions to become a restaurateur. Now, he offers a delicious taste of his beloved Yemeni cuisine.We then looked back from last year to enjoy another trip around the globe, celebrating the holiday season with both co-hosts Gene Blum and Amaris Pollock as they took turns describing some interesting and fun traditions across the globe! We're talking about food traditions, fun places that you can visit for amazing holiday experiences, and events and locations that you might not know about!Rounding out this week's show, we're bringing you the newest food truck that is hot-diggity-dog delicious! Co-Owners Eric Mayhew and Chef Brian Smith joined us to discuss their new venture, Dawg House Grille. The artisanal hotdog, smashburger, and breakfast truck is run by the father-son duo's all of whom have a specific role to play for the venture. Johnson & Wales graduate, Brian Smith, comes up with the creative menu items, his father/partner is their pitmaster, Eric Mayhew not only helps cook, he literally helps to keep the truck (and kitchen) running, and Dennis Mayhew is their CFO with years of entrepreneurial experience. You can find them parked outside the future home of Sirius Brewing Company, or contact them for any event or catering needs!

Lebenswege im Kaffee   Hurra, heute gibt es endlich mal wieder ein Interview auf die Ohren!   Mein Gast heute ist seit 4 Jahren im Kaffee tätig und inzwischen nicht nur begnadet in Latte Art, sondern auch Röster und absolute begeisterter Barista. Wie so oft ist er eher zufällig in der Kaffeebranche gelandet, hat dort aber sein zuhause gefunden.   Wir unterhalten uns über viele Vor- und einige Nachteile des Barista Berufs, was man braucht, um Barista zu sein, über die Faszination an Kaffee und dem Handwerk, wie der Weg vom Barista zum Röster aussehen kann und natürlich noch ganz ganz viel mehr.   Insgesamt ein sehr unterhaltsames Gespräch von zwei Baristi mit Leidenschaft – mit vielen Infos, Ideen und jeder Menge Pathos für ein wundervolles Handwerk.   Viel Spaß beim Hören!     Wenn dir gefällt, was ich mache: steadyhq.com/einfachmalkaffee Shop: einfachmalkaffee.com/shop Spreadshirt Shop: einfachmalkaffee.com/spreadshirt Web: einfachmalkaffee.com Instagram: @einfachmalkaffee Facebook: einfach mal Kaffee YouTube: einfach mal Kaffee Mail: horst@einfachmalkaffee.com Datenschutz und Impressum     Eine mobile Kaffeebar für dein Event: einfachmalkaffee.com/mobile-kaffeebar     Auf der Suche nach gutem Kaffee: https://einfachmalkaffee.com/produkt-kategorie/kaffee-bohnen/

Auf dem Sofa im Apfelgold sprechen wir heute mit Mäthu Bühler. Er ist Co-Gründer von Gutsch, dem Schweizer Bio-Haferdrink, der von Menschen aus der Kaffeeszene entwickelt wurde, um für Latte Art eine einheimische pflanzliche Alternative zu haben. Uns hat fasziniert, mit welcher Offenheit Gutsch sich für die Idee einsetzt. Und wie fortschrittlich die Zusammenarbeit mit den produzierenden Betrieben stattfindet. Zukunftsweisend und als Gemeinschaft. Merci Gutsch für diesen Einsatz! Mäthu erreicht Ihr via kontakt@gutsch-drink.ch, Lisa via onkelursgmbh@gmail.com und Donat via donat.berger@apfelgold.ch.

Ist das Big Foot dahinten? Wir sind zurück aus der Herbstpause und starten mit Vollgas in eine neue Saison! Also lasst krachen Kids. Wir klären auf, ob es BigFoot gibt und was wir nächstes Jahr für Wettkämpfe angehen. Wird es wieder der Viking? Wird es Roth? Fahren wir nach Hawaii? Hört selbst rein und lasst uns ein Kommentar da. Die heutige Folge wird von Buycycle präsentiert: Also glotzt mal bei denen auf der Seite vorbei. In zwei Minuten habt ihr dort eurer Fahrrad hochgeladen und bekommt es sicher und schnell verkauft. Wir lieben den Service von Buycycle. Hier ist die Anzeige von Lasses Fahrrad: ZU BUYCYCLE -> HIER MEHR INFOS ZU PLATTFUSS: www.plattfuss-podcast.de

Ursprünglich aus Indonesien hat sich Milo in Zürich schnell eingelebt. Als Barista machte er sich in der Stadt einen Namen. Mitlerweilen ist er Schweizermeister in "Latte Art" und "Coffee in Good Spirit". Mit seine Kreationen verzaubert er seine Kunden und Gäste. Wie Milo in Zürich lebt und was er erlebt hört ihr in dieser Folge.

In episode 208 Marco, Tim, and JB try to find out if Marco is racist and if Tim left his flesh light in south philly. We discuss the co main event of the ufc featuring philadelphia fighter Bassi Hafez vs JDM. We talk about Francis Ngannou beating all odds and getting the boxing match against Tyson Fury. Marco get an offer from the armoured combat league that makes Tim jealous and we talk about suiting up for a sword fight. We talk about texts you don't want to get from your wife, preparing for a competition vs Jumping in last minute, and would we rather have the career of Roger Gracie or Jacare.Episode summary

Umeko Motoyoshi interviews Vancouver, BC-based Slothee Coffee founder Jessica Lui on the latest episode of A Better Table. Lui specializes in a form of latte art known as etching (when tools are used after milk is poured to draw and/or sculpt) and creates incredible works of colorful art. With Slothee Coffee, Lui teaches latte art classes, organizes coffee service pop-ups, and works as a photographer and content-creator. This episode is sponsored by Pacific Barista Series.

In der 83. Folge von "Und was machst du am Wochenende?" ist Salwa Houmsi, Jahrgang 1996, zu Gast. Sie ist die jüngste Moderatorin des ältesten Kulturmagazins im Fernsehen, "Aspekte" im ZDF. Für ihre Diskussionssendung "13 Fragen" wurde sie mit dem Förderpreis des Deutschen Fernsehpreises ausgezeichnet, sie ist außerdem Co-Gastgeberin des Podcasts "Hotz & Houmsi". Letztes Wochenende ist sie umgezogen und fühlt sich wohl mit dem Neustart, wie sie sagt: "Ich streiche deine Wohnung, ich mache alles, ich bin gut mit der Bohrmaschine unterwegs, dann fühle ich mich ganz ich." Am Wochenende gibt es bei ihr zum Frühstück immer so lange das Gleiche, bis sie es nicht mehr sehen kann ("Ich habe Schluss gemacht mit Avocados"). Zurzeit ist sie wieder in ihrer Spiegelei-mit-Käse-Phase und will jetzt "Latte-Art" für ihren Kaffee üben. Nach dem Frühstück geht es für sie sofort auf die Couch zum Serien- und YouTube-Gucken, aber nur mit ihrer kuscheligen Bettdecke. In ihrer Kindheit hat Salwa Houmsi sich fürs Wochenende alles von Büchern bis Videokassetten in der öffentlichen Bibliothek in ihrer Nachbarschaft ausgeliehen – und manchmal vergessen, es wieder zurückzugeben. Dem Gastgeberteam Ilona Hartmann und Christoph Amend erzählt sie auch, dass sie bald am liebsten ihre eigene Show moderieren würde, schwärmt von Rihannas Souveränität und gesteht, dass sie das Simulationsspiel "Sims" bis heute über alles liebt. Für das Wochenende empfehlen Salwa, Ilona und Christoph: - ein Avocado-Abo, z. B. bei Abocado (https://www.abocados.de/) oder bei CrowdFarming (https://www.crowdfarming.com/de/farmer/la-atalaya/up/avocados-hass-kaufen-la-atalaya) - die Basics zum Gießen von Latte-Art (https://www.youtube.com/watch?v=CSc6ekWk9Js) - Make-up-Artist Leana Ardeleanu (https://www.instagram.com/leana.ardeleanu/?hl=de) - Emma Chamberlain auf YouTube (https://www.youtube.com/c/emmachamberlain) - die YouTuberin und Twitcherin Lilsimsie (https://www.youtube.com/channel/UC_TYFButglZuuDbD-0Q_IzQ) - "The Sims 4 Get To Work – Rags to Riches" – eines von vielen Videos auf YouTube (https://www.youtube.com/watch?v=XkwZrsS6Rso) - "Pamela, a love story", die Netflix-Doku über Pamela Andersons Leben, in ihren eigenen Worten erzählt (https://www.netflix.com/de/title/81590934) - die Halbzeitshow des Superbowl 2023 mit Rihanna (https://www.youtube.com/watch?v=HjBo--1n8lI) - den Song "We Found Love" von Rihanna (https://www.youtube.com/watch?v=tg00YEETFzg) - die Jugendromane von Brigitte Blobel

If you already make your own lattes at home, going to the next level with the artwork won't cost that much more.  World renown artist, Michael Breach, taught Coffee Latte Art classes at Stanley Creator's Lounge at The Cabin during the Sundance Film Festival. Michael says it's a fun way for visitors to channel their best "Bob Ross" painting and warm up from the cold while waiting for the next Sundance event. You can follow this show on Instagram and on Facebook. And to see what Heather does when she's not talking money, go to her personal Twitter page. Be sure to email Heather your questions and request topics you'd like her to cover here.  See omnystudio.com/listener for privacy information.

In this episode of Shopify Masters, we go on location to London, UK, to chat with David Abrahamovitch, the founder of Grind. What started as a single café in Shoreditch grew to almost a dozen locations before going online to supply compostable coffee pods to consumers directly. David shares his strategies for retail expansion, fundraising, and building a lovable brand. For more on Grind and show notes: https://www.shopify.com/blog/grind-dtc-expansion?utm_campaign=shopifymasters&utm_medium=youtube&utm_source=podcast

When you stop focusing on perfection creativity shows up, is something Aubrey Mable of LVDY —the part pop, part warm folk and all soul band —will tell you (her band partner Kathleen Hooper will agree). We're excited to chat with Aubrey not only because she is our resident Soulful Streaming musician (she created the lovely music you hear on the podcast), but also because she has such a unique take on creativity and its many forms.  Themes We're Hitting on Today's Episode: LVDY's origin story (pronounced LADY) How to take care of your inner artist How to find the medium that fills your soul (spoiler alert: yes, Aubrey classifies latte art as a medium), Why Aubrey says that “writing music lets you show up as you are.”  We'll even talk about song burnout - a question Tina's been itching to ask a musician on the show.  ***If you loved listening to our podcast as much as we loved creating it, please give us five stars and leave us a review. *** ****Oh and, we're really hoping LVDY hits up Chicago this fall. If you want that too, make sure you follow us on instagram for details! **** Stream with Aubrey Mable Instagram:https://www.instagram.com/aubrey_mable/ (@aubrey_mable) and https://www.instagram.com/lvdy.music/ (@lvdy.music) Website: http://www.lvdymusic.com/ (www.lvdymusic.com) Stream with Ali + Tina: Instagram: https://www.instagram.com/soulfulstreaming/ (@soulfulstreaming) Website: http://www.soulfulstreaming.com/ (www.soulfulstreaming.com ) Email: Have a topic you want us to dive into or want to be a guest, email us at, Ali@soulfulstreaming.com and Tina@soulfulstreaming.com. 

Hey everyone,Before I got hit by Covid, I spent an hour talking to the delightful coffee expert Ever Meister — who I met at my first favorite coffee shop, Joe on Waverly in the early aughts — about all things espresso, cappuccino, and, most importantly of all, latte art.Meister’s been something of a fairy godmother when it comes to my homemade coffee drinks. If you’ve been following me on TikTok, you can see my efforts at achieving a heart or rosetta pattern…In today’s episode, Meister gives me point-by-point feedback, talking to me about microfoam, distribution, liquid dynamics, and all of the other elements that go into making a coffee shop-worthy latte.Know someone who’s trying to make coffee shop-worthy drinks at home? Send this podcast their way.While Breville isn’t sponsoring me, I’m definitely sponsoring them because damn do we love our Breville Barista Pro. Just today alone we made: two oat milk cappuccinos, one oat milk cortado, and one iced oat latte in the afternoon. It’s as easy as sticking the portafilter under the grinder, pushing in until it starts to overflow, tamping down, brewing a double shot, and steaming the milk. I asked Craig, who was wary about getting an espresso machine, what he thinks of it now and he says: “I love it.”And if each of those drinks cost $5 each, as they might at a coffee shop (with tip), we’re definitely saving money in the long run (4 drinks X $5 = $20; $20 X 40 = $800, which means in 40 days, the machine pays for itself). So I highly recommend, if you love coffee shop espresso drinks, get one of these babies for yourself. And then listen to this week’s podcast… Ever Meister will set you up good.Happy listening!Your friend,Adam This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit amateurgourmet.substack.com/subscribe

Holy crap. Have you seen The Batman? Pete has and he won’t shut up about latte art now. Who does it? How do they do it? Why do they do it? We’re trying to get reviews and ratings, too! Not to mention WNBA teams, skinny-fat, calls from James and Alex, and so much more. Do […]

Coach Dale "Diesel" Collins, Bobby "The Bearded Wonder" Bennett, and Shannon "Big Mess" Messer host in studio guest Cabell Tice.Cabell Tice, owner of Orchard Coffee located at 39 Depot St. Waynesville North Carolina, stops in to share his passion for coffee and fly fishing.  Follow Orchard Coffee  at https://www.facebook.com/orchard coffee and https://www.orchardcoffeeroaster.com.Food and WineIndustry young gun Cabell Tice - World Latte art Champion not once, but three times - made the decision to settle down a few years back, selecting a small town - Waynesville - in the Smoky Mountains, all the way across the country for his hometown in Hawaii.  Along with his family he opened Orchard Coffee, and with some of his considerable expereince at the helm, the whole operation felt important from day one, and over time, only more so these days, one of the country's best small-town cafes is backed, rather strongly, by its own roasting operation known as Steamline Coffee. .................David Landsel March 11, 2022Orchard coffee is located just up the street from our Waynesville shop making it a convenient stop for those visiting Tuckaseegee Fly Shop.  You are greeted by smiling professionals that start your day off with enthusiasm that only small town America can provide.  Mix in some amazing aromas couple with a fresh Blueberry Muffin and you will be set for a day of adventure.Watch our YouTube video review by clicking the link below.Listen for a fly fishing report and a the guide tip of the week.Send us your questions about this subject at https://www.info@tuckflyshop.com or call us at 1-828-488-3333. Subscribe https://www.youtube.com/tuckaseegeeflyshophttps://www.instagram.com/tuckflyshophttps://www.facebook.com/tuckflyshopFishing Report Sponsor:  https://www.nor-vise.comGuide Tip Sponsor:  https://www.bradyshandmadenets.com

In the thirteenth episode of Season 4, Siri Simran Khalsa, the Director of Coffee at Lofty Coffee Company joins the show to talk about milk and latte art. Support this show by leaving a tip at: https://anchor.fm/owl-podcasts/support Head to www.roastwestcoast.com for show recaps, coffee education, guest list and coffee news. Follow us on Instagram: @RoastWestCoast or Facebook: @RoastWestCoast ROAST! West Coast is a new podcast bringing together a community of coffee lovers in Southern California. Host Ryan Woldt interviews local roastery founders, roasters, coffee shop experts, farmers, green coffee brokers and more about their coffee origin stories, how they've dealt with the impacts of Covid-19, why they love coffee and much more. If you love coffee, entrepreneurship, shopping local and learn how things get made and why things are done a certain way you will love ROAST! West Coast presented by One Wild Life Co. We dive deep into the hyper-local coffee region of Southern California with the help of Industry Legacy Partners including: Ignite Coffee Company, Steady State Roasting, Zumbar Coffee & Tea, Leap Coffee, Marea Coffee, Mostra Coffee, Cafe LaTerre, First Light Whiskey, Camp Coffee, and Cape Horn Coffee. Plus, Coffee Sensei Chris O'Brien of Coffee Cycle is back as our resident coffee expert helping us all learn a little more about coffee together, and Siri Simran Khalsa, Executive Director of Lofty Coffee, joins the show as a recurring guest to answer our roasting specific questions. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/roastwestcoast/support

Sergei just got back from competing in Coffee Fest New York in their latte art competition. He placed in the top 16! We cover a wide range of topics from travel, his preparation for competition, and what made competing for him such a great experience.

In the Security News for this week: Microsoft to block VBA macros by default (in some Office applications), Russia arrests it's 3rd hacking group, The ‘Metaverse' of security challenges, $323 Million in crypto stolen from the “Wormhole”, & a rapping influencer allegedly launders $4.5 billion worth of stolen crypto, & more!   Visit https://www.securityweekly.com/psw for all the latest episodes! Show Notes: https://securityweekly.com/psw727

En este episodio entrevistamos a Gerald Roldán, barista puertorriqueño subcampeón del campeonato de latte art del Coffee Fest Portland. Hablamos de sus comienzos en el barismo y de su progreso en el latte art que lo ha llevado a llegar en segundo lugar del campeonato de latte art del Coffee Fest en Portland en noviembre del 2021. 

I tried my hand at latte art, and I can confidently say, I'm not a latte art prodigy. But I realized in my frustration after a few attempts that I often expect results after a short time or little effort - even in my faith. In this quick episode, I share how, just because we have the right tools, doesn't mean we'll see the results right away. Time and consistency is the name of the game when it comes to growing in our relationship with Jesus AND in becoming a latte artist. I would love to hear from you! You can always find me in my DM's on Instagram @laurendelyn. Or you can shoot me an email at rootedandestablishedpodcast@gmail.com. To help spread the word about the R+E Podcast, please leave a positive star rating and review and tag me in your stories on the Gram! I'd be so grateful!