Podcast appearances and mentions of onyx coffee lab

"Customers are already dialed in." This is one of my favorite quotes from the interview I had with today's guest. The industry has largely been focused on educating customers about coffee but not very good about educating themselves about the customer, and even less concerned about meeting people where they are or even celebrating their tastes. How can we approach the regular people that make up most of our customer base in a way that edifies instead of discourages?    That's what Matthew Bryce of Seven Sleepers Coffee Labs is here to talk about!   Matthew Bryce is a results-driven leader with over a decade of experience enhancing customer service, retail and food service operations. A specialist in elevating customer experiences, optimizing processes, and driving measurable improvements in sales, team productivity and quality of engagement.   With his extensive industry experience and people-first communal focus, his company Seven Sleepers Coffee Labs has been able to excite people about coffee through experiences and conversation.    I am grateful for this discussion and hope you all are encouraged to take action on the insights Matthew shares.    Link: https://www.instagram.com/sscoffeelabs/     Related Episodes: 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab 216 : Helping your Customers Brew at Home w/ Brian Beyke , I Brew my own Coffee Podcast 432 : How to Win in Specialty Retail Coffee Sustainability Series #4 : Consumer 360: Encore Episode! Hosting Consumer Coffee Classes: 7 Tips for Success   INTERESTED IN 1:1 CONSULTING AND COACHING? If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min  Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com

There's a hole in this ship and the only that can fix it Billy Mays (RIP) and flex tape. Even then, probably not. This week on The Drop, we surprisingly do talk a good bit about running, including the strength of our trail team, Paris Fashion Week, whether or not we know what intervals and repeats mean. We also discuss the totally wild and renewed version of the Hoka Cielo X1 2.0. Meet us in Miami! Get all the details and RSVP here: https://mailchi.mp/believeintherun/hoka-miamiCheck out Onyx Coffee Lab: https://onyxcoffeelab.com/Check out Upper Void: https://www.instagram.com/uppervoid_/ Check out the artwork of Isabella Di Sclafani: https://www.instagram.com/isabelladisclafani SUPPORT OUR SPONSORS LMNT Eventually it's going to be cold outside, but you're still going to need salt and electrolytes to get your body right. So make sure you're ready with LMNT's hot drink mixes, featuring Chocolate Chai, Chocolate Mint, and Chocolate Raspberry. Pick up your LMNT and get a free sample pack with your order here ➡ ⁠https://drinklmnt.com/thedrop⁠

How do you brew great coffee at home? That question is probably one of the most searched and asked questions that has unleashed what seems like a never ending stream of educational platforms, curated lists, videos, and blogs. It is honestly both exciting and overwhelming. The new question might actually be, "how do I make sense of all my options to make great coffee at home?" That is where today's guest, Justin Piercy of Daddy Got Coffee steps in to help.  Justin Piercy is the former sound engineer, family man, coffee enthusiast, and now full time home coffee education professional behind the popular, fun, and approachable platform, Daddy Got Coffee. His work has a lot to do with creating clarity for viewers to find what works for them to enjoy the coffee they buy at our roasteries and, in turn, this helps those home enthusiast become more discerning customers of the cafe. In this interview we explore not only Justin's own story of how he came to champion home coffee education, but also how home coffee as a category has influenced cafe culture and why it has been a force for good. We discuss:  The Spark of the Coffee Enthusiast Navigating the Learning Curve The Intersection of Creativity and Logic Understanding the Coffee Enthusiast's Mindset The Impact of Home Brewing on Cafes Understanding Your Audience's Needs Defining Success in Coffee Business Intentionality in Coffee Choices Links: 360: Encore Episode! Hosting Consumer Coffee Classes: 7 Tips for Success   035 : The Consumer Revolution w/ Kevin Sinnott   333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab   322 : A Conversation w/ LaNisa Williams of Barista Life L.A.   Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com   Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Join our conversation with Jon Allen, the visionary behind Onyx Coffee Lab to discuss coffee culture and how their brand continues to reach millions. We uncover how a small coffee lab in Arkansas grew into a nationally recognized name in specialty coffee. From touring with a band to co-founding Onyx with his wife, hear how they've maintained their core values while elevating hospitality workers and promoting transparency in coffee.Jon demystifies high-end specialty coffee and delves into the importance of educating consumers. He shares a sneak peek into Onyx's upcoming projects, including 3 new cafés and partnering with Nike.Learn more at Onyx Coffee Lab - Coffee Roasters • Café • Barista TrainingYou can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict. Find us at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn.

Welcome back to a very, very special new episode of the Coffee Sprudgecast, in which hosts Jordan Michelman and Zachary Carlsen make a Chemex of Touchy Coffee while talking about the fifteenth anniversary of Sprudge! The Touchy Coffee comes courtesy of the Welcome Conference, the annual New York City hospitality symposium, where six roasters served 1,800 guests on eighteen La Marzocco Linea Mini espresso machines. Touchy Coffee joined forces with roasters Onyx Coffee Lab, Counter Culture Coffee, Parlor Coffee, Black Crown Collective, and Driftaway Coffee. Special thanks to Felicity Jones and Mike Romig for the Touchy Coffee and an extra special thanks to World Brewers Champion James McCarthy of Driftaway Coffee for the espresso! Celebrating the fifteenth anniversary of Sprudge, Michelman and Carlsen go back to some of their favorite pieces. Look forward to 15 Memorable Features From Fifteen Years of Sprudge also published today right here on the site!  And thank you so much to all of you out there in Sprudge land for reading us over the last decade and a half. It means the world. This episode of the Coffee Sprudgecast is sponsored by Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.

Mark just got back from competing in the U.S. Aeropress Championship in Arkansas at Onyx Coffee Lab and got 3rd place. This episode breaks down his recipe, preparation, and the mistake that cost him first place.

On today's show, we learn more about new chocolate from Onyx Coffee Lab. Also, the Northwest Arkansas Handweavers Guild marks 75 years. Plus, a new approach to an existing challenge, food insecurity in Arkansas.

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

On the heels of its well-received Super Bowl ad, Poppi is getting a lot of attention. According to a report in Bloomberg, the mid-calorie, prebiotic soda brand is rumored to be an acquisition target, a topic the hosts discussed in the episode. They also chatted about Coke's new Gen Z/TikTok-inspired “Tears Of Joy” soda, a trio of “loaded” cereals and meat sticks inspired by ancestral lifestyles, among other recently launched products. This episode also includes an interview with Ross Iverson, a managing partner with private equity firm Manna Tree and Gotham Greens co-founder and CEO Viraj Puri and who discuss their relationship as mission-driven investor and entrepreneur. Show notes: 0:35: Super Ad. John & Jacqui's CPG Adventures. Expo West VIPs. Ray Rants. Fruitcake & Liver. – The show opens with a review of Poppi's “Big Game” commercial and why AriZona Beverages has never produced one. John and Jacqui spoke about attending a trio of recently held industry events in San Diego before the hosts collectively discussed the benefits that Taste Radio VIPs can encounter at Expo West, a  diet soda intended to appeal to Gen Z consumers, and a new line of cereals launched by General Mills that got Ray standing on a soap box. They also munched on beef heart and liver-based meat sticks and chocolate-coated fruitcake and sipped on collagen tea. 30:44: Ross Iverson, Manna Tree & Viraj Puri, Gotham Greens – Manna Tree, a global investment firm that describes itself as “committed to improving human health through nutrition,” led Gotham Greens' $87 million Series D round which was announced in 2020 and also participated in the indoor farming company's $330 million Series E round, completed in 2022. In this conversation, recorded during Manna Tree's Leadership Summit, held in January, Gotham Greens co-founder and CEO Viraj Puri joined Ross Iverson, a managing partner with Manna Tree, for a conversation in which they shared insights into a relationship in which both are aligned on mission, purpose and profit.  Brands in this episode: Gotham Greens, Poppi, Pepsi, Olipop, BodyArmor, AriZona Beverages, Huy Fong Foods, Safety Shot, Fishwife, Souzu, Cien Chiles, Mooski, Nguyen Coffee Supply, Coca-Cola, Cinnamon Toast Crunch, Cocoa Puffs, Trix, Onyx Coffee Lab, Sweet Nutrition, Beatrice Bakery, Country Archer, Slim Jim, Moshi, Aura Collagen Tea, GT's

In this episode, I chat with Morgan Eckroth about how they got to 2nd place in the World Barista Championships last year, as well as Morgan's experience over the years and prep for the upcoming 2024 season.Morgan is known for Morgan Drinks Coffee on Youtube, Tiktok, Instagram etc, as well as being the digital manager at Onyx Coffee Lab and the 2022 US Barista Champion.Check out Morgan's youtube channel:https://www.youtube.com/@morgandrinkscoffeeGot any suggestions, any questions? Email me at hellojudgespodcast@gmail.comThe pots are for your used spoons, make sure to subscribe to the podcast and please enjoy. Hosted on Acast. See acast.com/privacy for more information.

SummaryOn this episode of The Bentonville Beacon, host James Bell sits down with Andrea Allen, US Barista Champion and Runner-Up World Barista Champion. Andrea is Co-Founder of Onyx Coffee Lab, a world-renowned café and roastery dedicated to the art and science of coffee, with a mission focused on the pilgrimage seeking quality, truth, and accountability in coffee. Since its founding in 2012 with the mantra “Never Settle for Good Enough,” Onyx has cultivated an award-winning team of roasters that ship freshly roasted coffee worldwide and has baristas serving unique coffee in four locations across Northwest Arkansas, including two in Bentonville–on the the Bentonville Square and at The Momentary. Throughout the episode, James and Andrea discuss the origin of Onyx Coffee Lab, the science behind sourcing specialty coffee beans and the thrill of competing to be the world's best barista.Thanks for tuning in!Show NotesTimestamps in this blog are for the audio-only version of the podcast; video timing differs.(1:03) Introduction to Andrea(1:29) Andrea's Backstory(7:06) The Intricacies of Specialty Coffee(12:23) Andrea's Experience at the World Barista Championship(16:36) About Onyx Coffee Lab(21:05) Onyx Coffee Lab's Vision(22:41) What's Next for Onyx(24:05) About The Road to Milan Docuseries(29:45) Growing Up in Northwest Arkansas(31:39) The Evolution of Northwest Arkansas(33:41) Onyx's Two Bentonville Locations(37:44) #BecauseBentonville Story(42:56) Advice to Business Founders(44:54) Closing Question‍LinksJames Bell Bentonville Economic Development Andrea AllenOnyx Coffee LabQuotes“It's not just about standards. It's about cultivating a really excellent product and then showcasing it for what it is.” - Andrea Allen, (17:45)“For us, we just want to show what we're doing to our customers who are folks drinking coffee at home or in our coffee shop or wholesale clients buying from us. And we decided to start putting all that information out there so people could learn more about specialty coffee.” - Andrea Allen, (20:28)“You feel that warmth when you walk in there. You feel welcome or you feel like you can ask questions or be silent because you're not super talkative that day. All of that is made possible by our team and their work and hospitality in the space. And I think that sort of thing is special to Bentonville because it's such a great place to do business.” - Andrea Allen, (38:34)

In today's episode we're continuing our exploration of the fast-developing coffee at-home market and how businesses can harness growth opportunities in this lucrative segment.In part two, we focus on retail coffee and chat with Will Corby, Director of Coffee and Social Impact at Pact Coffee, Jon Allen,  Creative Director, Onyx Coffee Lab and Jonny England, Director of Coffee, Löfbergs UK&I to find out what types of coffee consumers are brewing at home and the trends that are shaping the future of the at-home coffee market.Catch up on part one here.Credits music: "Do You" by Amira B in collaboration with The Coffee Music Project and SEB CollectiveSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

I have officially moved back to the USofA after being in New Zealand for 10 years. What better way to fight jet-lag than with a brand new episode?! Where do we draw the line with coffee trends?! Jalapeños, orange juice, olive oil, hot sauce... I just saw a video this morning on Parmesan cheese in coffee?! Come onnnn. We want the channel growths, but at what cost?What a time to be alive in the world of coffee content. Social media can be a real b when you're trying to keep up with the trends while growing your channel in an authentic way. EVEN HARDER WHEN WE HAVE ROBOTS MAKING COFFEES! Cheers Cafe X- (I tried it in San Fran… let's talk

Opportunities for specialty coffee still abound in certain areas of the American South. With those opportunities comes challenges of communicating coffee in a way that both meets people where they are, and helps open them up to new experiences that expand their enjoyment. Today we are talking with someone who has not only been communicating to his customers through the coffee he roasts, but also through a podcast designed to be an entertaining AND educational. We are chatting with Kenneth Thomas of Umble Coffee! Kenneth Thomas is host of the very popular Coffee 101 podcast and interviews coffee experts weekly from around the world.  He is owner and head roaster at Umble Coffee Co, an online and wholesale coffee company.  Kenneth and Umble Coffee have been ranked as one of the top specialty coffee roasters in the United States consistently for the last several years.  He is also a physician and chemical engineer - both of which lend expertise to Umble's mission of sourcing and roasting the best coffees from around the world in a way that optimizes for taste quality and health.  In my conversation with Kenneth we will cover how his own curiosity sparked his obsession and business, how he crafts customer service through roasting excellent coffee in an approachable way, and the importance of always learning and providing opportunities to learn for himself, his customers, and listeners.  We Cover: Discovering coffee and roasting Listening to customer feedback Blue ocean opportunity Meeting people where they are Coffee and health Advice for coffee roasters in coffee desserts The importance of always learning and teaching Don't sit on innovation Links:  www.umblecoffee.com Coffee 101 podcast Listen to these related episodes next! 387 : Innovation and Building a Better Coffee Business w/ Miranda Caldwell 184 : Making Great Business Decisions w/ Dave Stachowiak 286 : Coffee Roasting Best Practices w/ Scott Rao 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab 063 : What Your Roaster Wants you to Know w/ Rob Hoos, Author, Modulating the Flavor Profile of Coffee 168 : How to get the Best from your Coffee w/ WBC 2013 Champ, Pete Licata 370: Founder Friday! w/ Tony Dreyfuss of Metropolis Coffee Company, Chicago, Illinois Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee   THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com   30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission  

In this episode, Kenneth sits down with Andrew McCaslin of Kaldis Coffee to talk about the benefits of using scales, how to buy a decent set without spending a fortune, and how to use them. Scientists don't ‘eyeball' it. Most chefs don't ‘eyeball' it. Any barista with street cred doesn't ‘eyeball' it. So, why should you? KEY TAKEAWAYS  Coffee scales improve accuracy, which leads to a more consistent tasting cup of coffee Because the density of the bean and the size of the grains vary so much you cannot tell how much coffee is actually in a scoop. Make sure the scale keys are waterproof. If they are not cover them with Scotch tape to protect them. In the long run, using scales will save you money. BEST MOMENTS ‘Using scales definitely took my coffee brewing game up a few levels.. ´ ‘If I'm using a scale for espresso, I want that scale to be made specifically for using with an espresso machine.' ‘If you're using a scoop, you can be off by as much as 12 to 15%.' GUEST RESOURCES https://kaldiscoffee.com/ @kaldis_coffee on social Escali - https://escali.com/products/versi-digital-coffee-scale-with-timer Acaia Scales - https://acaia.co/collections/coffee-scales Hario Scales - https://www.hario-usa.com/collections/scales C101P episode with Elika Liftee of Onyx Coffee Lab - https://podcasts.apple.com/us/podcast/the-two-main-coffee-processing-methods/id1616624229?i=1000568116150 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 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 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. HOW TO LEAVE A REVIEW Enjoying 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.comSee omnystudio.com/listener for privacy information.

As a beauty lover, it can be difficult to find your footing in the sustainability conversation. I'm diving into all things environmentalism this month and learning more every day. Between reflecting on my own habits, combatting climate fatalism with activist Leah Thomas, and exploring the corporation vs. consumer conundrum of environmental marketing with my friend Ivan Entchevitch, there's a lot to unpack here. Enjoy!Links to Products/Resources Mentioned: Blomus (Soap Dispenser, Ceramic Tray), Ep.241: Leah Thomas, Futerra Climate Change Attitudes Study, “How to Make Your Beauty Routine More Eco-Friendly in 2023” (Vogue), “Environmental Impact of Cosmetics & Beauty Products” (Trvst), Reparations Book Club, Early Majority, Onyx Coffee Lab, Le Labo Thé Matcha 26, Humanrace, S'Able Labs, Kjaer Weis, Hello MouthwashJoin the Naked Beauty Community on IG: @nakedbeautyplanet Check out nakedbeautypodcast.com for all previous episodes & search episodes by topicRate, Subscribe & Review the Podcast on Apple Thanks for all the love and support. Tag me while you're listening @nakedbeautyplanet & as always love to hear your thoughts :) Stay in touch with me: @brookedevard Hosted on Acast. See acast.com/privacy for more information.

LIVE!  From the Orlando Convention Center, it's Morgan Eckroth.  While at the NAFEM Show, not only did she prepare over 3000 drinks in three (3!) days on a Synesso MVP Hydra, but she had time to share some insights about my favorite topic.... coffee!Learn that you don't have to BEGIN as a coffee expert to enjoy espressoWhat a BLT and Espresso have in commonCrack the code to social media successfollow her at @morgandrinkscoffee on Instagram, TikTok, YouTube and Twitter ... you will LEARN so much about the coffee experience.  ***the North American Food Equipment Manufacturers convention.  Wow!** Thanks to our sponsor - Synesso Espresso Machines and our friends at Onyx Coffee Lab,  Middleby, NAFEM, Concordia, Marco Beverage Systems and Ciel Coffee

In the second of two episodes, covering common coffee shop drinks and lingo, Kenneth sits down with Morgan Eckroth of Onyx Coffee Lab. She is the 2022 World Barista Runner-Up and the reigning US Barista Champion. Morgan is the most popular coffee expert across all of the big social media platforms. She is the go-to source for all things coffee, so is the ideal person to provide an overview of modern coffee lingo and drinks. For part two, Kenneth and Morgan focus more on coffees that include a substantial amount of milk in them and touch on some of the cold and iced coffee drinks you can buy, including breve, cappuccino, flat white, latte, cafe au lait, mocha, affogato, flash brew, frappe and cold brew. They also briefly discuss chai and matcha teas as well as what makes a drink 'dirty'. KEY TAKEAWAYS In the US, half and half is used to make breves. In the US, a flat white and a cappuccino are essentially the same, but this may not be the case in other countries. The definitions of drinks are constantly evolving. Mochas are a good way to introduce people to coffee. It was Morgan´s gateway coffee drink. Affogatos are more of a dessert than a drink, but very tasty. Caffe au lait is different from a latte - how is explained in the episode. Cold brew, flash brew, and iced coffees have very different flavor profiles. BEST MOMENTS ‘The traditional way to serve a cappuccino in a lot of countries is to put cocoa powder on top of it. ´ ‘Cafe lattes are a wide range of combinations of milk and espresso.' ‘The caffeine content in cold brew versus iced coffee is very different. Cold Brew is one of the most caffeinated drinks that you can order.'  GUEST RESOURCES Instagram (YouTube and Tik Tok): @onyxcoffeelab   @morgandrinkscoffee Website: www.onyxcoffeelab.com VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. 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. Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 2 is all about coffee's journey from 'Shelf to Sip'.BUY COFFEE!: https://umblecoffee.comSee omnystudio.com/listener for privacy information.

In the first of two episodes, covering all common coffee shop drinks and lingo, Kenneth sits down with Morgan Eckroth of Onyx Coffee Lab. She is the 2022 World Barista Runner-Up and the reigning US Barista Champion. Morgan is the most popular coffee expert across all of the big social media platforms. She is the go-to source for all things coffee, so is the ideal person to provide an overview of modern coffee lingo and drinks! In this episode, they cover drip coffee, pour-overs, and batch brews. Before moving on to espresso, red and black eyes, americano, long black, macchiato, cortado, cappuccino, and a few others. During the episode, they also debunk a few myths and answer some interesting questions, for example, whether espresso is as strong as drip coffee. KEY TAKEAWAYS In the US, drip coffee is still the most common way to drink coffee. The fact that it can be made in large batches makes it an efficient option. Batch brewing can still produce a phenomenal cup of coffee. It is a good way to get a consistent cup. Espresso is more concentrated than drip coffee.  Americanos are a great introduction to coffee because the taste is milder and smoother. Macchiato means stain or mark which makes it the perfect name for a coffee with a smidge of steamed milk on top. How the milk is prepared has a big impact on the mouthfeel. BEST MOMENTS ‘Outside of the US, you´ll hear drip coffee referred to as filtered coffee. ´ ‘Very roughly speaking, on average, a double shot of espresso ... will have an approximate amount of caffeine to an 8oz cup.' ‘A macchiato is just a way to soften and kind of take off the edge of espresso,' GUEST RESOURCES Instagram, YouTube, and Tik Tok: @onyxcoffeelab   @morgandrinkscoffee Website: www.onyxcoffeelab.com VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. 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. Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you!   Season 2 is all about coffee's journey from ‘shelf to sip'.BUY COFFEE!: https://umblecoffee.comSee omnystudio.com/listener for privacy information.

You might know Oregon-based coffee professional Morgan Eckroth from their wildly popular @morgandrinkscoffee TikTok and YouTube and Instagram accounts. You might know Morgan Eckroth as the Director of Content at Onyx Coffee Lab. You might even know Morgan as the 2022 US Barista Champion and the 2022 World Barista runner-up. And if you don't know Morgan? Listen to the latest episode of A Better Table with Umeko Motoyoshi! A Better Table is sponsored by Pacific Barista Series.

On this episode of the Hospo Bimbo Podcast- let's dial in from the backseat of an Audi A3 and do a quick skim on some weird yet interesting differences between NZ and USA hospo. Bass Pro Shops apparently have restaurants inside of them and one of them is called Uncle Buck's that has 12 lanes of bowling and serves Crab Legs. Who is dining here?  Sausage sizzles are not porn shops.  Also, find out why I can no longer drink coffees from a french press... #plungerIf you want to support the show and help me get Hospo Bimbo on the road, we're talking vanlife meets Basspro shop parking lots meets diner crawls:https://www.buymeacoffee.com/hospobimboTry Epidemic Sound for FREE: https://www.epidemicsound.com/community/Follow me on Instagram:https://www.instagram.com/hospobimbo/?hl=enSupport the showBe sure to follow me on instagram: @hospobimboIf you feel like supporting the show: https://www.buymeacoffee.com/HospobimboTry Epidemic Sound for a FREE 30 day trial using this link: https://www.epidemicsound.com/referral/hsp9a6

Albert has a severe love for coffee which has led him to open up a coffee shop : Daily Daily. I don't even like calling it a 'coffee shop' because the name alone feels unjust. Walking into Daily Daily, you feel an instant wave of tranquility wash over you. It's one of the few places in Auckland that prides themselves on bringing in imported coffee from all over the world. He's also created a super warm and inviting space with the idea of giving him a place to come in after dentistry, to relax and make coffee. Sounds dreamy, right? It is. Albert is also a dentist! How this man finds the time to do both - is beyond me, but it sounds like he's got a daily routine that i'm pretty jealous of.Albert and I talk about the coffee culture differences between New Zealand, Taiwan, and America, and we both fan girl over some of the coffees he's bringing in from overseas. We discuss how coffee brings people together, and discuss the importance of making people at all levels feel welcome when it comes to specialty coffee.  Be sure to check out Daily Daily, located at 452 Karangahape Road. PS. He's about to bring in some Onyx Coffee Lab, so.. better get in quick to snag a brew! Support the show

In this episode, Kenneth sits down with Mark Michaelson, 2017 US Coffee Roasting Champion, to talk about how roasting impacts your coffee cup. He was head roaster at Onyx Coffee Lab and now works with San Fran Roasters and has his own coffee roasting consulting business. Mark is a coffee roasting consultant who helps his clients to take their roasts to the next level. They discuss why the same bean tastes so different depending on how it is roasted, how the various parts of the process, in particular how the heat is applied, impact the cup - in particular, the acidity, body, sweetness, and balance. KEY TAKEAWAYS Where the coffee is from, its density, its moisture and age are all considered when deciding how to roast. The dryer the bean gets the more impact minor changes in the roast process has. Once you reach the 2nd crack stage the acidity tends to mellow out. Sweetness is especially important; it rounds off the cup. Body is a perception on your tongue combined with the aftertaste. Ethiopian washed coffee has a tea-like body. The type of bean means you can´t make the body heavier than that. To start with, low heat is applied slowly. Once the bean warms up you can typically go with a higher heat application. Consumers want predictability. Developing an industry-wide standard would help them to know in advance what the taste is likely to be in their cup. You need to wait before drinking your freshly roasted coffee. How long is discussed in the show. If you want to minimize the aging of your coffee make sure it is the whole beans, not the ground. BEST MOMENTS ‘As it ages, it´s going to lose some quality points…we typically suggest that people roast those coffees a little bit darker. ´ ‘I always look at a good Kenyan from a tomato basil tasting note.' ‘The longest profile you will ever do is 12 minutes.' ‘Different coffees shine at different roast levels.' EPISODE RESOURCES WEBSITE: https://www.sanfranroaster.com/  GUEST RESOURCES INSTAGRAM: https://www.instagram.com/mark_michaelson WEBSITE: https://www.michaelsonconsulting.coffee  ABOUT THE GUEST Mark Michaelson - 2017 US Coffee Roasting Champion, now has a coffee consulting firm - Michaelson Consulting, former head roaster at Onyx Coffee Lab - 2012-2021. VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. 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.” Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you!  Season 1 is all about coffee's journey from seed to shelf.BUY COFFEE!: https://umblecoffee.comSee omnystudio.com/listener for privacy information.

In the shop we serve people the product of our own training and understanding. We also sell them ideas of what coffee can be and our customers will frequently be frustrated at the gap of quality between the shop and their kitchen. This is where consumer coffee classes come in. Before the pandemic we were already seeing a rise in consumer education, but now it has truly gone from novel pursuit to an absolute necessity. I believe every shop should have some form of coffee class for their customers to help equip them to brew your roasted coffee well and also to deepen their appreciation for what you do every day.  In this encore episode from January of 2018 (the infancy of this show) we dive into this topic and I give you 7 tips for how to set up and conduct great coffee classes.  Please listen to the related episodes below for more on the importance of consumer education!   Related episodes: 092 : Tony “Tonx” Konecny of Yes Plz : Consumer Accessibility, roasting, 3rd wave, subscription 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 349 : Talking About 21st Century Coffee w/ Kenneth Davids 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab 035 : The Consumer Revolution w/ Kevin Sinnott Sustainability Series #4 : Consumer BLOG: The Customer of Tomorrow Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

In this episode, Kenneth sits down with Elika Liftee of Onyx Coffee Lab again to talk about coffee processing methods. This time they are discussing some of the less widely used methods including pulped natural, honey processed, wet hulled (giling basah), and anaerobic. Kenneth explains the difference between white, yellow, gold, red and black honey processing techniques. KEY TAKEAWAYS Pulp natural is something between wet and dry processing. With pulp natural processing the aim is to remove the skin rather than the entire fruit. The pulp (mucilage) is left on. Pulp natural processed coffee tends to be sweeter (compared to washed process) and has more body. Honey is not used in honey processing! Honey processed coffee tends to have very crisp acidity. Wet hulled processing removes the parchment before the bean has been fully dried. Wet hulling creates more tobacco and spicy or leathery flavors. Fermenting in closed tanks reduces the variance in the flavor of the coffee. BEST MOMENTS ‘Pulp Natural is predominantly used in Brazilian coffees. ´ ‘Honey processing is a very controlled natural processing method.' ‘The fermentation process generally takes a longer period of time in these anaerobic environments.' GUEST RESOURCES Instagram: https://www.instagram.com/onyxcoffeelab/ https://www.instagram.com/elikaliftee/ Website: https://onyxcoffeelab.com/ YouTube: https://www.youtube.com/user/OnyxCoffeeLab VALUABLE RESOURCES Award-winning single-origin specialty coffee:https://umblecoffee.com/ You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. 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.” Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you!  Season 1 is all about coffee's journey from seed to shelf. BUY COFFEE!: https://umblecoffee.com See omnystudio.com/listener for privacy information.

How does that coffee cherry actually get reduced down to just the coffee bean?  And how does that affect the ultimate question…how does my coffee taste?  In arguably one of Coffee 101's most important episodes to date, Kenneth and Stefan are joined by Elika Liftee of Onyx Coffee Lab.  They take a deep dive into the 2 main coffee processing methods: washed processed coffee and dry (or natural) processed coffee. KEY TAKEAWAYS Farmers are getting better at having final cup taste in mind when processing their coffee.  Alot of times they're processing in the manner they have access to and the way that will give them the most money to support their farm and their family.  The world of coffee processing methods is changing though. There's more awareness of how processing method impacts cup taste and more and more companies out there like Onyx and Umble who are communicating directly with the farms.  The two main ways of processing coffee are natural (or dry) processing and wet processing.  Other methods include honey processing, pulped natural, wet hulled (giling basah), and anaerobic - these four will be covered in the next episode. Natural (Dry) processing is the oldest method for processing coffee; therefore, it makes sense that it's still the most common method used in African growing regions since that's where coffee originated. Washed processed coffees are the most common coffees (and what you expect ‘coffee to taste like').  They tend to be a little more acidic and some would argue more complex.  Kenneth and Elika discuss further how complexity is related to 'a clean cup'. BEST MOMENTS “Washed process, this is basically what people expect coffee to taste like” “I would say that I prefer a natural most of the time” “There's some data behind the slower it's dried the longer it will retain some of those good quality flavors when it's stored” GUEST RESOURCES Elika Liftee @elikaliftee @onyxcoffeelab https://onyxcoffeelab.com VALUABLE RESOURCES Award-winning single-origin specialty coffee:https://umblecoffee.com/ You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. 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. Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you!  Season 1 is all about coffee's journey from seed to shelf. BUY COFFEE!: https://umblecoffee.com See omnystudio.com/listener for privacy information.

Check out Onyx Coffee Lab today! https://onyxcoffeelab.com/Also, join the discord server, it's free! https://discord.gg/YV8pYMnJ

Check out Onyx Coffee Lab and buy some beans: https://onyxcoffeelab.com?utm_campaign=obscurehistory&utm_source=Show Notes&utm_custom[email]=obscurehistorypod@gmail.comAlso, check out the free Discord Server to chat with me directly! https://discord.gg/HnSxfcFN

Taste Radio's hosts reflected on upcoming cultural events and the excitement surrounding NOSH Live and BevNET Live Summer 2022 in New York City. They also riffed on several new and innovative products, including crunchy mushroom chips, gut-health drinks made with upcycled whey, a soda-inspired line of kids' beverages and cigarette-styled snacks made for “invisible friends.” Show notes: 0:40: Tom Cruise + An Aperitivo = Perfect. Plus, Squares, Severed Heads and Stars. – John is irritated, so Jacqui suggested an eject button, while Ray is pumped about a certain sequel and bitter cocktails. After debating the value of novelty holidays, the hosts also discussed entrepreneurs and executives from high-profile brands, including Mid-Day Squares and Liquid Death, that will be on stage at NOSH Live and BevNET Live in NYC, why it's fine to pair these ‘delics with kids' drinks, what a super-premium coffee and tea brand has to do a ‘90's hip-hop group and the value of striking packaging and craftsmanship. Brands in this episode: ITALICUS Rosolio di Bergamotto, Select Aperitivo, Amaro Montenegro, Campari, Mid-Day Squares, Partake Foods, Sweet Loren's, Saffron Road, Everything Legendary, Ithaca Hummus, Magic Spoon, Liquid Death, Orgain, Ocean Spray, Harmless Harvest, Uncle Matt's, Culture Pop, Poppi, Popadelics, Starryside, Mr. Raspy, Chatty Matcha, Onyx Coffee Lab, Pricklee, Super Frau, Aura Bora

Brewing a great cup of coffee is like crafting a career in coffee, it take intentionality, consistency, and a humility that keeps in mind the end goal of all your efforts. These are some of the qualities that make today's guest, Elika Liftee, not just a brewing champion, but an example of professionalism we can all be inspired by.  Elika is the Director of Education at Onyx Coffee Lab, where he leads a team of educators in training in-house baristas, wholesale partners, and the public. He's been the reigning US Brewers Cup Champion since 2020, finishing 3rd in the World Brewers Cup during that time.  In this conversation we get t talk with Elika about his career, lessons learned through experimentation, and how he has developed his current approach to teaching, training, and brewing a great cup of coffee. We cover: Falling in love with coffee Exploring management and finding teaching  The difference between management and teaching Codifying and customizing the training program  Discovering how people learn Experimenting with brewing and his favorite methods Dialing in hospitality + judge/ customer preferences  Discovering and using the Melo drip and “flat” everything  Dialing in coffee across the cafes.  Consistency and what are forgiving and not forgiving coffees? Advice for brewing amazing coffee Links: Instagram @elikaliftee Onyx Coffee Lab https://www.mk-ceramics.com/pages/mk-dripper   Related episodes: 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 339 : What Good Barista Training Produces 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab 012 : Lauren Airola of Onyx Coffee Lab : A Journey Into Management & Back   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com    

Our industry is one focused on creating memorable experiences for guests of our shops. Being detail oriented is part of our hospitality to people because we know that when all those little things come together, they deliver a real impact.  This is what driven today's guest throughout his illustrious career working for some of the worlds most prestigious hotels and Restaurants to deliver these experiences.  Nicolas Simon caught the hospitality bug upon graduating from one of the top business schools in France. From there, various experiences with Byblos Saint-Tropez, Four Seasons Paris, then Geneva and Plaza-Athénée defined his all-around profile in the industry, from F&B operations to finance and marketing. He was also the managing partner of three restaurants (two of them being awarded a Michelin star within the first year of operation), before being appointed Alain Ducasse's Director of Operations North America and moving to New York City 14 years ago. In November 2016, Nicolas became the co-founder and CEO of Wilcuma – a full-service hospitality workshop that offers services such as consultancy, management, and real estate, and also has a portfolio of proprietary concepts planned for development and operation Fueled by his passion for hospitality and executing at the highest levels, Nicholas has set his sights on the coffee world with the opening of the new El Condor Coffee Roasters in the West Village, NYC. El Condor seeks to create a transcendent and comfortable all-day cafe experience that delivers quality, consistency, and genuine connection.  We cover: Beginnings in hospitality Growing as a manager and leader The critical role of operations Philosophy on service and caring for guests Entering into the coffee industry The vision and goals of El Condor Advice for how to approach hospitality and systems for accountability Links: www.elcondor.coffee www.wilcuma.com Related Episodes: 030 : Casey Underkofler : Matching Your Service to Your Quality : How to Manage and Control the critical details of service so both the experience and product are excellent 330 : Establishing Systems in Your Coffee Shop 301 : Hiring and Training for Excellence 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

Dear listener, beware! When it comes to buying coffee-making gear, ‘upgrade-itis' is real. And it's been hitting the pockets of coffee lovers everywhere. Early symptoms include questioning whether to stick or twist, bewilderment at the range of choice, and uncertainty if spending those extra pounds on your kit can be tasted in your morning cup. But, dear listers, fear not — because help is at hand. In this episode, Jools figures out where that golden sweet spot is when buying grinders, espresso machines and filter coffee set ups. Are the savings from hand grinding beans worth the elbow grease? Can you really get a machine to make quality espresso for less than £300? And what's the point of an automatic filter brewer? Coffee expert and Youtuber Lance Hedrick dials in from the Onyx Coffee Lab in Arkansas, USA, to help Jools and Scott identify the issues of diminishing returns.So roll up your sleeve as we help you stave off that expensive ‘upgrade-itis' before it's too late! —Join our Patreon to support the show and win a free premium hand grinder! https://bit.ly/3vrispx Check out Lance's videos on Youtube - Modding espresso machines with PID sensors: https://bit.ly/3qokWUqUpgrading burrs sets in your grinders: https://bit.ly/3ipPvENListen to our previous AIC about buying an espresso machine: https://bit.ly/369AogpFollow Lance Hedrick (https://bit.ly/351RcW2) and the Jester's Tower (https://bit.ly/3N7wXY4) on Instagram. Learn more about the Siemens EQ700 fully automatic espresso machine: https://bit.ly/3Ia8yy5Find your perfect roast with the Ikawa Home: https://bit.ly/3IdYVPcJoin us at the London Coffee Festival! Send us an email - adventuresincoffeepod@gmail.comTell your local barista about Adventures in Coffee!Our Instagram handles:James Harper / Filter Stories: https://bit.ly/2Mlkk0OJools Walker / Lady Velo: http://bit.ly/39VRGewScott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91

“It's improper for one person to take credit when it takes so many people to build a successful Organization. When you try to be the top dog, you don't create loyalty. If you can't give credit (and take the blame), you will drown in your inability to inspire.” Jim Sinegal The bottom line in leadership isn't how far we advance ourselves but how far we advance others. That is achieved by serving others and adding value to their lives. Also, we are brewing up an Ethopian from one of my favorite roasters out of Bentonville, AR called Onyx Coffee LaB. Check ONYX out at www.onyxcoffeelab.com/ I hope you enjoy the show, "Coffee Talks," where I will be curating some of my favorite coffee roasters and leadership talks from some of my favorite people! =================================Connect With Mike: solo.to/michaelscarlton =================================

We are living in a time where the average consumer is both spoiled for choice and simultaneously vexed at the sheer number of options available for great coffee and brewing equipment. What used to be a need for more and better green and gear has shifted to a need for how to choose and then use it all to get the best results for you.  At the same time professionals, who represent coffee to the consumer, are increasingly hungry for reliable knowledge beyond their shops but lack the time that home enthusiasts tend to have more of.  In the field of resources for making sense of coffee, today's guest, Lance Hedrick, stands out for his friendly, accessible, and well reasoned and researched approach to demystifying brewing for both pros and the average consumer.  Lance Hedrick is a PHD student truanted coffee student who gave up his path in academia and pursuing a professorship in philosophy and linguistics to pursue coffee science and equipment.  In Lance's time working in coffee, he has worked bar, in a kitchen, bagging coffee, making deliveries, roasting, quality control, managing, opening a shop, consulting, designing bars, servicing equipment, training, and is currently overseeing wholesale for the west coast and international accounts for Onyx Coffee Labs.  As an accomplished competitor Lance has won somewhere over 30 latte art throw downs, is a 2 time CoffeeFest Latte Art World Champion, and has won 3rd and 2nd, respectively, in the US Brewers Cup Championship. Finally, he has been a coach to Andrea Allen in the Barista Championship since joining in 2018. Lance has taken his passion for academia and coffee and combined them to create his popular Youtube channel where he breaks down the complex world of coffee and coffee equipment to make enjoying the best coffee accessible to all.  In our conversation today we are going to hear a bit of Lances story and dive deep into the subject of how he approaches research, coffee education, and the importance of creating in roads for consumers to more fully enjoy specialty coffee.  We cover: Abandoning academia for coffee Discovering specialty Becoming latte art famous  Developing skills for training and teaching Starting to develop online material Making coffee education accessible The education gap between consumers and professionals Equipping our customers well Methodology for  what is right vs what is best The importance of investing training and education Barista education as the key equipping and embracing  consumers  Links: Lance Hedrick YouTube Lance on Instagram Related Episodes: 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab 024 : Chermelle D. Edwards, The Coffeetographer : Documenting Art and Culture Through the Lens of Specialty Coffee : Barista Culture, Consumer Experience, Movements in coffee culture 321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo 282 : How to Listen to your Customers 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 312 : How to Choose the Right Machine for Your Shop w/ Chad little of La Marzocco 197 : Getting the most from your Equipment w/ Melissa Vaiden of Counter Culture Coffee 035 : The Consumer Revolution w/ Kevin Sinnott 069: Hosting Consumer Coffee Classes : 7 Guidelines   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com  

On this episode I chatted with Michael and Lexi owners of Balanced Coffee Co in Stillwater. Balanced Coffee has been open since 2017 and now has a second location at the Wesley Foundation. A dream of Lexi's has always been to open a coffee shop. So when life presented the opportunity for her to start fresh, she jumped in with Michael and her best friend. Michael and Lexi dove into the coffee scene, traveling to Oregon for an intense three days training. Returning to Stillwater they connected with Onyx Coffee Lab as their roaster and everything started to come together.  A great cup of coffee and a great scene for you to study, chill, read and host events. For more information go to www.balancedcoffeeco.com and follow them on instagram www.instagram.com/balancedcoffeeco This episode is presented by the Oklahoma Hall of Fame. Telling Oklahoma's story through its people since 1927. For more information on the Oklahoma Hall of Fame go to www.oklahomahof.com and for daily updates go to www.instagram.com/oklahomahof #thisisoklahoma   

This week, Gracie and Savannah sit down for a "coffee chat" alongside Onyx Coffee Lab co-founder and co-owner, Jon Allen to discuss the ripple effect of their sustainability initiatives here locally in NWA as well as across the globe. Tune in to hear how the world renowned wholesale company has become an industry pioneer through sourcing integrity, price transparency, their Relationship Coffee model, and more!

Andrea Allen is the co-founder of Onyx Coffee Lab and recently came in second place in the 2021 World Barista Championship. She shares how she's grown as a barista, what it takes to compete, and what competition she's like to be mediocre at.

On this episode I'm joined by Kim Song Sternkopf, vocalist of the Danish Blackgaze band Møl. We sit down to talk about Scandinavian coffee, the Danish music scene, Kim's intro to metal, and Møl's upcoming album release. During the episode Kim was having a cup of Kenyan coffee from La Cabra in Aarhus and I was enjoying a cup of Ethiopia Demeka Becha from Onyx Coffee Lab. Demeka Becca is a washed Ethiopian single-origin with notes of orange citrus, honey, and white tea. Episode Links: https://www.lacabra.dk https://onyxcoffeelab.com https://moeldk.bandcamp.com https://www.beansandbreakdowns.com --- Send in a voice message: https://anchor.fm/beansandbreakdowns/message

This episode felt like a long time coming. Ben Herald, Grain Theory Pro, has consistently been one of my most requested future guests... Well, coffee gang... we did it! This episode was a lot of fun for me. Ben and I dove into a lot of the nuances of being on the cutting edge of Kendama, being looked up to, and the hype of Fringecase--among many other talking points. It was a blast of a conversation and I can't wait for you to tune in. ------------------------------------------------------------------------------------------ This episode is supported by one of my favourite roasters Onyx Coffee Lab. Onyx is dedicated to the art and science of coffee. Click here (https://bit.ly/3tgHwgj) and use code BREWVIEW10 to save 10% on your next Onyx order and drink better coffee. DM me for recommendations! ------------------------------------------------------------------------------------------ This episode is also supported by New Laced Kendama! New Lace Kendama is a veteran-owned kendama brand I think you should check out--you won't regret it. They have fantastic shapes, amazing people, and are really making waves on the ground level of kendama. You can shop New Laced Kendama exclusively at Kendama Depot: https://kendamadepot.com/ ------------------------------------------------------------------------------------------ Follow Ben here: https://instagram.com/benherald Follow Cafe Kendama here: https://www.instagram.com/cafe.kendama/ Shop Grain Theory here: https://graintheory.bigcartel.com/ Shop Sol Kendamas (Canada): https://www.cafekendama.com/ Become a Patron for $5/month: https://www.patreon.com/cafekendama Join the Coffee Gang Discord: https://discord.gg/sHbtezfx4t

Mediochrist is a rising Kendama YouTuber doing things differently. He is showing the everyday growth of his skill and progression. As a historian of sorts, Meiochrist shows the hardship of learning new tricks--not glamorizing only the success but also showing the intricacies of learning. I really enjoyed this episode. This episode is supported by one of my favourite roasters Onyx Coffee Lab. Onyx is dedicated to the art and science of coffee. Click here (https://bit.ly/3tgHwgj) and use code BREWVIEW10 to save 10% on your next Onyx order and drink better coffee. DM me for recommendations! Become a Patron for $5/month: https://www.patreon.com/cafekendama Show Notes: Hobbies Lego Cubing to Kendama Sticking with Kendama How does kendama differ? YouTube over IG for Kendama Canada's Kendama Scene And so much more! Follow Mediochrist here: https://www.instagram.com/mediochrist/ Follow Cafe Kendama here: https://www.instagram.com/cafe.kendama/ Shop Sol Kendamas (Canada): https://www.cafekendama.com/ Become a Patron for $5/month: https://www.patreon.com/cafekendama Join the Coffee Gang Discord: https://discord.gg/sHbtezfx4t

99% of people claim to be bad at this yet it is one of the most thoughtful and meaningful things you can do for someone. Today we will discuss what the most important sound in the world is and how you can be effective with it in regards to influencing people! Also today we are brewing a great coffee from my FAVORITE roaster, Onyx Coffee Lab. It is a special roast as they partnered with Hip Hop artist Andy Mineo to come up with "Happy Sips" a Columbian & Ethiopian coffee. Check onyx out at onyxcoffeelab.com I hope you enjoy this new show, "Coffee Talks," where I will be curating some of my favorite coffee and leadership talks from some of my favorite people!

Daniel Robinson goes down in history as a forefather of western dama--and he's a multi-generational player. From his time with Ken-Co to his modern involvement we talk through the deeper philosophy in Kendama development and life. This episode is supported by one of my favourite roasters Onyx Coffee Lab. Onyx is dedicated to the art and science of coffee. Click here (https://bit.ly/3tgHwgj) and use code BREWVIEW10 to save 10% on your next Onyx order and drink better coffee. DM me for recommendations! Become a Patron for $5/month and get BTS Access, priority questions, and extra Discord roles: https://www.patreon.com/cafekendama Show Notes: Spokane Kendama Colorado or Colorado (hear the difference) Ken Co: from Dan's perspective Brand personality Ken Co was ahead of its time Taking a break from Kendama Criticism and Kendama And so much more! Follow Daniel Robinson here: https://www.instagram.com/hellodanro/ Follow Cafe Kendama here: https://www.instagram.com/cafe.kendama/ Shop Sol Kendamas (Canada): https://www.cafekendama.com/ Become a Patron for $5/month and get BTS Access, priority questions, and extra Discord roles: https://www.patreon.com/cafekendama Join the Coffee Gang Discord: https://discord.gg/sHbtezfx4t

This is a heartwarming episode for me. Jacob Call, the owner of New Laced Kendama and a very long-time fan of the Brewview joins me for a cup of coffee and an insightful chat on the building of a kendama brand that hits different. This episode is supported by one of my favourite roasters Onyx Coffee Lab. Onyx is dedicated to the art and science of coffee. Click here (https://bit.ly/3tgHwgj) and use code BREWVIEW10 to save 10% on your next Onyx order and drink better coffee. DM me for recommendations! Become a Patron for $5/month and get BTS Access, priority questions, and extra Discord roles: https://www.patreon.com/cafekendama Show Notes: Coffee Gang Starting a Kenditioner Brand Designing Kendama Tamas Making a Ken Buying Artemis Kendamas What's the future of New Laced? The Team! Letting go of players Pyschology Adam's Book Recommends And so much more! Follow New Laced Kendama here: https://www.instagram.com/newlacedkendama Follow Cafe Kendama here: https://www.instagram.com/cafe.kendama/ Shop Sol Kendamas (Canada): https://www.cafekendama.com/ Become a Patron for $5/month and get BTS Access, priority questions, and extra Discord roles: https://www.patreon.com/cafekendama Join the Coffee Gang Discord: https://discord.gg/sHbtezfx4t

I always get a bit giddy for the guests I bring on the Brewview, and this one was special. I would be lying if I didn't shape a lot of my early play and kendama style around Zack Yourd and his edits. Zack is a gem of a human and has embarked on numerous adventures. In this episode, we dive into a lot of them. From Kendama USA and mountain bumming it to his side hustles and his newest adventure, marriage, we go deep! This episode is supported by one of my favourite roasters Onyx Coffee Lab. Onyx is dedicated to the art and science of coffee. Click here (https://bit.ly/3tgHwgj) and use code BREWVIEW10 to save 10% on your next Onyx order and drink better coffee. DM me for recommendations! Become a Patron for $5/month and get BTS Access, priority questions, and extra Discord roles: https://www.patreon.com/cafekendama Show Notes: Kendama Colin Sander EDIT #5: A Revisiting Mountain Life Skiing Peaking with Pastries KUSA Stories AND SO MUCH MORE! Follow Zack here: https://www.instagram.com/zyourd Follow Cafe Kendama here: https://www.instagram.com/cafe.kendama/ Shop Sol Kendamas (Canada): https://www.cafekendama.com/ Become a Patron for $5/month and get BTS Access, priority questions, and extra Discord roles: https://www.patreon.com/cafekendama Join the Coffee Gang Discord: https://discord.gg/sHbtezfx4t

After a few week's hiatus, we are back with a fresh episode of Brewview ft. James "Pineapple" Wetherell! James is the current world record holder for inward lunar rovers with a 1080 rotation, he is also a pro player for Pineapple Kendamas, one of my favorite indie brands! Don't skip this one! Supported by Onyx Coffee Lab, one of my favorite roasters dedicated to the art and science of coffee. Click here (https://bit.ly/3tgHwgj) and use code BREWVIEW10 to save 10% on your next Onyx order and drink better coffee. Become a Patron for $5/month and get BTS Access, priority questions, and extra Discord roles: https://www.patreon.com/cafekendama Show Notes: Rovers The V Sauce Dama Going Pro Finding your lane Honing your craft What's next for Pineapple New Pineapple drops? New Shape? AND SO MUCH MORE! Follow James here: https://www.instagram.com/james.pnpl/ Follow Cafe Kendama here: https://www.instagram.com/cafe.kendama/ Shop Sol Kendamas (Canada): https://www.cafekendama.com/ Become a Patron for $5/month and get BTS Access, priority questions, and extra Discord roles: https://www.patreon.com/cafekendama Join the Coffee Gang Discord: https://discord.gg/sHbtezfx4t

Welcome to PERSPECTIVE, a podcast for wedding creatives where we sit down, often with a special guest and talk about our many years of experience in the wedding industry so that you can learn from us and grow YOUR wedding business.On today's episode of perspective we're talking to London based multi-award winning children, newborn, pregnancy /maternity, and family photographer Sujata Setia of But Natural Photography.In a span of just over a few years, Sujata has achieved immense international recognition in terms of awards and publishing of her works which has been featured in publications such as Forbes, The Daily Mail, Vanity Fair, Good Housekeeping and Country Living Magazines amongst others.We'll be covering everything Sujata in our discussion, including her work with elderly couples and newborns and how she creates art with soul.If you're struggling with the journey to finding YOUR voice or even just don't understand what "YOUR VOICE" means, this should be an ideal episode to get listening to.Links Mentioned:What we're drinking, Sponsored by Beans.ie (Use code: perspective15 at checkout to get 15% off first order): Onyx Coffee Lab's Monarch blend all the way from Arkansas in The USAFollow Sujata:WebsiteInstagramFacebookFollow Us:WebsiteInstagramFacebookYoutubePodcastSupport us on PatreonSend us a DM on Instagram or e-mail any questions to perspective@cinematefilms.co.ukIf you haven't already, we'd love if you would take 1 minute to leave us a review on iTunes!Sponsored by - Beans.ie and With Jack, Insurance for FreelancersMusic Licensed via Artlist.io (get 2 months free with this link)Recorded at Two Ten CoPodcasting Gear:RodeCaster ProProcaster MicBoom ArmHeadphonesOther:Deliver your photos with Pic-Time (get a free month with code PERSPECTIVE)Run your photo and video business more efficiently with OctoaProductivity SoftwareLearn new skills with Skill Share, first 2 months FREECaption/ Transcribe your videos with Rev.com *All Amazon links use affiliate codes

This may be one of my favourite episodes of 2021 so far. Austin Donovan is a dime. A legend in the community, a true statistician, and a lover of all things Kendama and its culture. Austin is, in my perception, the north American historian of Kendama and in this episode, we talk all about the growth of Kendama, its western history, and our roles as players participating in the future of the game. Fill up your cup and join us for this week's episode of the Brewview. Supported by Onyx Coffee Lab, one of my favorite roasters dedicated to the art and science of coffee. Click here (https://bit.ly/3tgHwgj) and use code BREWVIEW10 to save 10% on your next Onyx order and drink better coffee. Become a Patron for $5/month and get BTS Access, priority questions, and extra Discord roles: https://www.patreon.com/cafekendama Show Notes: New York Kendama New York Culture Cwoffee vs Coffee The growth of Austin Donovan The Growth of Kendama Colin Sander Early Dama Days Two waves of Kendama Playing, Participating, Empowering Teaching Kendama Carrying on the tradition Competition needs an update AND SO MUCH MORE! Follow Austin here: https://www.instagram.com/austindonovan/ Follow Cafe Kendama here: https://www.instagram.com/cafe.kendama/ Shop Sol Kendamas (Canada): https://www.cafekendama.com/ Become a Patron for $5/month and get BTS Access, priority questions, and extra Discord roles: https://www.patreon.com/cafekendama Join the Coffee Gang Discord: https://discord.gg/sHbtezfx4t

What could be better for Father Day's than bean to bar chocolate bonbon bars made with amazing craft beer? French Broad Chocolates in Asheville, North Carolina, has once again partnered with Asheville's Burial Beer on a series of four “bean to bonbon” bars, and they're as complex, elegant, and indulgent as the beers they're made with.In today's episode we talk about and taste through French Broad's bonbon bars made with beers from Burial Beer. The bonbon bars discussed include:French Broad IPA Caramel, Nougat, & Peanut bonbon bar made with Burial Rationality Shall Run Its Course IPA.French Broad Fig & Almond Stout with Coconut and Almond bonbon made with Burial Faint Glimmer of Hope Notwithstanding Imperial Stout.French Broad Imperial Stout with Caramel and Peanut made with a Burial Imperial Stout.French Broad Coffee Porter & Hazelnut Crunch bonbon bars with Burial Metallic Vessels Black Lager with coffee from Onyx Coffee Lab.To hear from Jael Skeffington from French Broad Chocolates and Jess Reiser from Burial Beer all about their creative relationship, listen to Episode 03. To listen to Jael, Jess, and others discuss the similarities and differences between beer and chocolate descriptive language and what they can learn from each other, listen to Episode 02.The hear from Onyx Coffee Lab, the roaster whose coffee shows up in Burial's beers, listen to Episode 13.To read my extensive article for Good Beer Hunting about the use of ethically-sourced cacao in craft beer, click here.To learn about the difference between ales and lagers, click here.The music for this episode was sampled from an instrumental version of the song “Walls” written and performed by indie folk musician Anna ps from her 2016 album of the same name. You can find out more about Anna at her website.

In this episode, Jon Allen talks about the nuances of color sorting and roast recipes, what he's currently excited about in coffee and where he sees the industry going.

In this episode Patrick talks with Lance Hedrick of Onyx Coffee Lab about giving up on academia and diving into the strange and complicated world of coffee. Whether you’re curious about the best way to brew a cup, how that coffee gets to you in the first place, or if you just want to hear “latte art” and “throwdown” in the same sentence, you won’t be disappointed.

We review Onyx Coffee Lab's Rwanda Kanzu #5 while speaking with Jacquelyn Guidi (Rocha), a special education teacher.Donate to the special education nonprofit of your choice:https://greatnonprofits.org/categories/view/special-educationYouTube:https://go.ratingcoffee.com/youtubeFacebook:https://www.facebook.com/ratingcoffeecomInstagram:https://www.instagram.com/ratingcoffeecomTwitter:https://twitter.com/ratingcoffeecom

This week, we are  SO excited to chat with our friend Andrea Allen, co-founder of the internationally award winning gem of a coffee company right here in Northwest Arkansas, Onyx Coffee Lab! We talked about the background of Onyx, how they grew the business to where it is today, how they dealt with the past year and an exciting update on the new shop coming to Northwest Arkansas! Thanks so much to our sponsors for the episode:  Walton Graduate School of Business (don't forget to apply for a Master of Applied Business Analytics and learn more about becoming a member at BlakeSt.

Coffee roasting legend Mark Michaelson is back on the show! Mark has spent the last 9 years as the Head Roaster for onyx Coffee Labs in NW Arkansas whee he was instrumental in helping them forge a path to being one of the worlds most respected coffee companies. One top of this Mark is the 2017 U.S. Roasting champion and top 12 finisher in the World that same year. Mark is an active member of the Roasters Guild and in addition to being a champion himself has roasted coffee for other champions including the Colombian Brewers Cup champion and also for 2020 U.S. Champion and Co-Owner of Onyx Coffee Labs, Andrea Allen.  So suffice it to say, Mark has had a very successful career in coffee roasting and has been an inspiration to production roasters all over the world.  In this conversation, as Mark Ventures out in his own Consulting business, we are going to be taking a look back at his time in front of the roaster and learning a great deal about how he has developed as a professional and gaining some wonderful and practical insights into the world of production roasting that will definitely help you on your own coffee roasting journey.  We cover: Trust the process What he has learned in 9 years of roasting Most common new roaster mistakes Quality control approach Including the team in feedback and trusting baristas Roasting trends Mark loves and trend Mark hates Listening to customers Investing in people Links: www.michaelsonconsulting.com Instagram   Related Episodes: 026 : What Your Roaster want you to Know w/ U.S. Roasting Champion, Mark Michaelson, Onyx Coffee Lab 196 : Understanding Customer Preferences w/ Peter Giuliano     The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service  

To walk into Everybody’s Busy is to walk into a precisely curated space—like a gallery, but without pretension. The coffee, supplied by Onyx Coffee Lab, is spot-on; the menu design changes monthly and reflects a deep love of music; the speakers are always playing something fun, selected by the shop’s owner, Melissa Stinson. This is the second time I’ve sat down and recorded with Melissa, and we’re revisiting a few of the themes we covered in the first episode, including our local coffee scene—we’re based in Chicago—and what it means to make something totally unique to you. In that conversation, we lamented that, for such a big city, there’s not as many coffee shops as you might expect. There are definitely folks opening interesting and fun shops, but Chicago is the third largest city in the nation—and there’s room for more. Way more. But recently, we were spurred to record again after we noticed something promising happening: Despite the fact that COVID-19 has devastated the local dining scene, a number of new coffee shops have been opening across the city, many of which are run by people of color. Along with a commentary on Chicago’s current coffee landscape, Melissa and I talk about being value-driven, and what it means to have a vision for your business. I reiterate a theme that came up in our first recording: No one else but Melissa could have made Everybody’s Busy, and her vision shows through in every detail and decision. Our conversation is more a swapping of thoughts than a traditional interview, so if you want to hear two coffee folks try to dig into the reasons why their city and its coffee culture are so peculiar and idiosyncratic, you’ve picked the right time to tune in.

In this episode, Blake sits down with Bear Soliven of ONYX Coffee Lab. They discuss his journey into the coffee industry and the interconnectedness of coffee and community. You can follow Bear on Instagram and see more of what inspires him. The music in this episode is from Praise & Warships and Blake Flattley. SHOWNOTES: Unveiling Mercy Support the 1517 podcast network.  

Your business is built on partnerships. One of the most critical is the relationship between you and the coffee roaster you select. Entering into this relationship needs tp be done pretty methodically and the decision should be based on more than on just branding and your personal taste.  Today we are going to go over 10 things to consider when deciding on a wholesale coffee provider that will help you have the best chance at finding one that fits what your business and your customers need for the long term.  We cover:  Values  Cost Forecasting and capacity Variety Regional tases vs personal Flexibility Support Feedback  Checking references Taking your time Recommended episodes: 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca 063 : What Your Roaster Wants you to Know w/ Rob Hoos, Author, Modulating the Flavor Profile of Coffee 026 : What Your Roaster want you to Know w/ U.S. Roasting Champion, Mark Michaelson, Onyx Coffee Lab 196 : Understanding Customer Preferences w/ Peter Giuliano 217 : Should you roast your own Coffee w/ Joe Marrocco of List & Beisler Building an Accessible Coffee Menu w/ Joe Marrocco    Starting a shop or want to level up you operations? KTTS Consulting can help!  |  Email me: Chris@keystotheshop.com The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service

On this episode Will breaks down Ben Folds Five "Whatever and Ever Amen" and features Onyx Coffee Lab.

Season 2 is here! Back to work for me last week, and if I didn't need coffee every day before, throw in some sleepless nights and full days of working, coffee is life. This week we review Onyx Coffee Lab and talk about how they are helping promote sustainability & help the environment. https://cdn.shopify.com/s/files/1/1707/3261/files/Sustainablility-Infograph-Final.pdf?v=1596482455 Onyx Coffee Lab https://onyxcoffeelab.com/ 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

Jobs in the coffee industry are meant to be temporary. So the saying goes. But that doesn’t have to be true. In this episode, we talk with Andrea Allen, 2020 U.S. Barista Champion and co-owner of Onyx Coffee Lab about how she got into the specialty coffee industry, cultivating a coffee culture through Onyx Coffee Lab, and why we should all take a chance on a specialty coffee roastery.

Jon and Andrea have created tremendous momentum with their business, now with four locations throughout Northwest Arkansas. Their business practices rest on a foundation of great coffee. From sourcing to roasting to serving their coffee Onyx Coffee Lab has made a name for themselves not just here in Northwest Arkansas but around this great country.   Yes, their coffee is a little more expensive, but you get what you pay for, and the fact that they know or have a strong relationship with the growers of their coffee makes all of the difference in the world.   Hear how Jon and Andrea are pivoting their business model during the pandemic not only to keep their product moving out the door but, more importantly, keeping their whole team intact.   Where there is a will, there is a way!   Also, did we mention that Andrea is a "Bad Ass!" as a Barista. She is now U.S. Barista Champion, and here is a great article that tells how this award was won back in February and also what fuels her to operate at the highest levels possible in the"Coffee Game!"   Salud!   Onyx Coffee Lab Website  

Andrea Allen won the 2020 United States Barista Championship in February of 2020. Two weeks later, thousands of coffee shops and restaurants across the U.S. were closed because of COVID-19. Andrea is the co-owner of Onyx Coffee Lab in Northern Arkansas, and has been navigating what it means to be a responsible business owner during coronavirus—the answer isn't always clear, and it's certainly not the same for everyone. In this episode, Andrea talks about what it means to be the reigning champion and a business owner during this time. Her stories and struggles aren't meant to be prescriptive, but rather a chance to explore what leadership means when you don't know what's coming next. This isn't necessarily a neat or congratulatory episode—rather, it's a challenge to redefine what we expect from our industry.

This week we're talking about how to make drinks at home, what to see in local and virtual art, what to do to create adventure in your own backyard and what we are excited about after quarantine. Stay tuned to updates on Leisurlist.com everyday. What to Drink: Pressroom - https://leisurlist.com/feed/venue/pressroom/detailsThe Preacher's Son - https://leisurlist.com/feed/venue/the-preachers-son/detailsLocal Lime - https://leisurlist.com/feed/venue/local-lime-rogers/detailsTorchy's - https://leisurlist.com/feed/venue/torchys-tacos-rogers/detailsLoafin Joe's - https://leisurlist.com/feed/venue/loafin-joes/detailsEmelia's - https://leisurlist.com/feed/venue/emelias-kitchen/detailsBike Rack - https://leisurlist.com/feed/venue/bike-rack-brewery-8th-street-market/detailsBlack Apple - https://leisurlist.com/feed/venue/black-apple-hard-cider/detailsNatural State Beer - https://leisurlist.com/feed/venue/natural-state-beer-company/detailsTontitown Winery - https://leisurlist.com/feed/venue/tontitown-winery/detailsSassafras Springs Vineyard - https://leisurlist.com/feed/venue/sassafras-springs-vineyard/detailsB-Unlimited - https://www.b-unlimited.com/collections/alliance-collectionDrinks at home - https://leisurlist.com/feed/article/learn-something-with-leisurlist-090420-094153/detailsBlake St - https://www.blakest.com/Onyx Coffee Lab - https://onyxbulkdelivery.square.site/What to See: New Mural - https://www.instagram.com/p/B1eIhCdAtMP/Water Tower - https://www.instagram.com/p/B_GQAwWptT6-M6bRex1AOIku_Mp6l_jUfCeJp80/CB Virtual Tour - https://www.youtube.com/user/CrystalBridgesMuseumWhat To Do:Adventures In Your Backyard - https://leisurlist.com/feed/article/make-the-most-of-your-outdoor-living-space/detailsOutdoor Living w/Leisurlist - https://www.instagram.com/p/B_TMfz1gJpD/What We are Looking Forward To After Quarantine:Osage Park - https://www.instagram.com/p/B-NoROjJmIg/Top Golf - https://topgolf.com/us/rogers-arkansas/

Purchase Tickets for What is Next HereMatt and Mike get their first taste of Eugenioides! This coffee is rare, and low-yield and awesome. Don't sleep on it if you get the chance. Check out more information on the onyx site

Using the concept of Advent to help people taste more coffee, our good friends at Onyx Coffee Lab in Northwest Arkansas have released a Coffee Advent Calendar! We tasted some of the coffees this week and wanted to share the love with you guys. Check out our thoughts! There's still time before Christmas to get the Coffee For Everyday Use book ordered, wrapped, and ready to open. Head over to Amazon and purchase your copy today! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/coffeeforeverydayuse/support

Today we are joined by Lance Hedrick of Onyx Coffee Lab to talk about sunning our perineums, inappropriate latte art, and what its like to hustle on the dairy doodle circuit. 

In just 7 years, Onyx Coffee Lab has become one of the industry's most recognizable, respected, and progressive coffee companies. Whether you know them from their championship performances on the barista, brewers, or roasting competition stage - their multiple Good Food Awards and Golden Bean coffees - or their effort in transparency and exquisite retail shops, Onyx Coffee Lab is an inspiration in presentation AND in substance to the global community of specialty coffee.  Today we get to talk with one of the founders of this awesome company, Jon Allen, and dive into the details of how he and his wife, Andrea Allen, built, grew, and operate this business.  I am thrilled to have been able to talk with Jon and to present this very insightful conversation to you all!  Enjoy be sure to check the links below to learn more!    In this episode you will learn about their: Vision and business philosophy Early and current expansion  Discovery of strengths and weakness Delegation and appointing of leadership Development of their roasting program Approaches to hospitality Who they are aiming to serve as their primary audience  Hiring practices Marketing and branding   Links: Onyx Coffee Lab Onyx on Instagram Interview of Andrea Allen reflecting on her 2018 performance on "Legacy" What your Roaster wants you to Know w/ Mark Michaelson, Onyx Coffee Lab.    Interested in Keys to the Shop Consulting services? Let's talk Chris@keystotheshop.com   Get on the Keys to the Shop email list and get the transcripts, bonus audio, and extra resources! Click Here!   5% off your purchases at Prima Coffee form now until January 31st! Just use the code "HOLIDAY5" when you visit this link! www.prima-coffee.com/keys  

www.goroguex.com

In this episode of the Chamber Voice of Business Podcast, SVP of Economic Development Steve Cox is live from Onyx Coffee Lab at the July 23 Hustle In Heels Pop-Up event featuring Lindsay Young of Nu Marketing. Lindsay talked about "Branding Yourself for Success" with Elise Young of Verizon Wireless.

Jon Allen is the Founder of Onyx Coffee Lab in Rogers, Arkansas. Onyx Coffee Lab is cafes, a roastery, and consulting lab dedicated to the art and science of coffee. I made the trip up to Rogers and got to hang out at Onyx Coffee Lab HQ and have a conversation with Jon about how he and his wife, Andrea, started Onyx Coffee, what Onyx Coffee Lab is about, and advice for people wanting to start a coffee shop. This episode is sponsored by Trade Coffee. Trade is a coffee subscription company that partners with the best roasters in the country to send you the best and freshest coffee out there. They partner with roasters like Onyx, Passenger, Airship, and many more. Go to http://trdcfe.me/ketchsmith and browse through all the coffee Trade offers and use code ‘ketchsmith’ at checkout for 50% off your first bag of your subscription. https://www.thegivingkeys.com COFFEE15 for 15% off your order. TRADE COFFEE http://trdcfe.me/ketchsmith CODE: ketchsmith 50% OFF RATE, REVIEW, SUBSCRIBE: https://itunes.apple.com/us/podcast/coffee-people-podcast/id1335201813?mt=2 COFFEE + PEOPLE MERCH: https://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=ketch+smith https://www.ketchsmith.com Music: Drifter by Hippie Sabotage

In this episode, Elizabeth Chai interviews Dakota Graff of Onyx Coffee Lab and Joe Marocco of Mill City Coffee Roasters. Joe Marocco works for MIll City Roasters in Minneapolis, Minnesota. Marocco is the Coffee Educator at Mill City, a roasting machine distributor and SCA Premiere Training Campus, and they brought a full roasting and coffee lab to Kansas City in the back of a semi-truck and was home to the roasters for the US Roasting Championship.  Graff competed in the 2019 US Coffee In Good Spirits Championship. This marks the first year of this program in the United States. The cocktail and coffee competition has been a World Coffee Events program since 2011. SprudgeLive’s coverage of the 2019 US Coffee Champs is made possible by Joe Glo and Mahlkonig. All of SprudgeLive’s 2019 competition coverage is made possible by Acaia, Baratza, Faema, Cafe Imports, and Wilbur Curtis.  

Matt talks with Andrea Allen of the very popular Mid-west coffee roastery Onyx Coffee Lab. Andrea shares her decade long journey through coffee, leaving behind a love of sugary drinks in favor of espresso and some really cool insights on La Palma y El Tucan, why some coffee costs so much money, and where things are going in the future. Additionally she shares her three cafe recommendations: Go Get Em Tiger - Los Angleles, CA - https://gget.com/ Archetype Coffee - Omaha, NE - https://drinkarchetype.com/ Undercurrent Coffee - Charlotte, NC - http://undercurrentcoffee.com/ Creme - Nashville, TN - https://crema-coffee.com/ Sign up for site updates: http://statesofcoffee.com/ Get Discounted Coffee - http://trdcfe.me/mattjnovak use codeword mattjnovak for 50% off your first bag of coffee

February 2019 visited this gem of a cafe in Arkansas. Just a little nerd chat about coffee. Coffee fermentation under pressure??? Elika: "Oh, man. Titles are hard. To give you an idea. "USBrC '19 V3.6" is my presentation title. Granja La Esperanza, Cerro Azul I also realized I said Shayne and I switched positions 3.5 years ago, but it was 1.5 years. I'm a liar." "Never settle for good enough" Visit www.OnyxCoffeeLab.com and thank me later!

What happens when Jason and Myles use an Aeropress coffee maker for the first time to make the world champion's recipe? They're hoping they can make the Aeropress World Champion (Carolina Ibarra Garay) proud! For this experiment, they're using the Onyx Coffee Lab "FRAMILY" beans, so they're calling in for support from Dylan Siemens, the head trainer at Onyx Coffee Lab and 2017 US Brewers Cup Champion. Can they put it all together to make it happen? And when the coffee is finally brewed, Myles tells us how his kids found themselves playing games with members of a Satanic temple. Jason shares how his son was caught telling an inappropriate joke at school. Join us on our ESPRESSHOW - it’s a more concentrated look at how coffee keeps us sane - lots of pressure and hot water included! Onyx Coffee Lab - FRAMILY beans / CRAMPUS beansonyxcoffeelab.com Aeropress coffee makeraeropressinc.com

Andrea Allen is the co-founder of Onyx Coffee Lab based in Arkansaswww.onyxcoffeelab.comThe MAP IT FORWARD Live Podcast is sponsored by:MAP IT FORWARD - go to our website www.mapitforward.org for upcoming events and to enquire about our consulting services. Follow us on social media @imapitforwardFor details on our upcoming tour in Australia go to www.mapitforward.com/events or www.crs.business/new-events. Listen to the podcast for discount code details. VIRTUAL TICKETS NOW AVAILABLE.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. Scott Rao is roasting for Elixir next month and is in very limited supply. You'll need to pre-order before October 1st to secure your #ElixiRao.Lostsolmedia www.lostsolmedia.com. A content creating company that helps businesses big or small gain traction through consistent high quality content at an affordable price. Based out of Los Angeles California, Lostsolmedia are confident in tackling any project for client all over the USA. Contact them today and let them take care of your digital content needs. You wont be disappointed!Get tickets to attend Scott Rao's Roasting Masterclass at the Madrid Coffee Festival on September 23rd by going to madridcoffeefestival.es/en/tickets/scott-rao-workshop/Watch future podcast episodes live on YouTube or listen later on iTunes and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

Jon Allen is the co-owner and green buyer of Onyx Coffee Lab in Arkansas, USA*****************************************The MAP IT FORWARD Live Podcast is sponsored by:MAP IT FORWARD - go to our website www.mapitforward.org for upcoming events and to enquire about our consulting services. Follow us on social media @imapitforwardFor details on our upcoming tour in Australia go to www.mapitforward.com/events or www.crs.business/new-events. Listen to the podcast for discount code details.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.Lostsolmedia www.lostsolmedia.com. A content creating company that helps businesses big or small gain traction through consistent high quality content at an affordable price. Based out of Los Angeles California, Lostsolmedia are confident in tackling any project for client all over the USA.Head to www.steadystateroasting.com and listen to the sponsor messages in this podcast episode to get a 15% discount code off of anything on their online store.Watch future podcast episodes live on YouTube or listen later on iTunes and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

I love having a cup of coffee and having a conversation with Kyle. He is one of my best friends and one of the smartest people I know. Kyle is the Technology Director at The Branch Church. He loves Jesus and has a heart for people and I think you will see that in him in this episode. We talk about our favorite books, the Church, and Easter. Kyle is a great man and I am so proud to call him my friend AND coworker. We drank Onyx Coffee during this episode. Check out Onyx Coffee Lab at www.onyxcoffeelab.com and get you some really good coffee. They are one of the best. They will never fail you. RECKLESS LOVE by CORY ASBURY https://open.spotify.com/album/63fUIyRGFTFdVlDMTT5tLB?si=CZrrN7D9TAmHY9JN9FE_OQ SOCIAL MEDIA: @kyletpoff @ketchsmith @onyxcoffeelab @coryasbury

Onyx Coffee Lab co-founder Jon Allen takes us on his source trip to Ethiopia. Along the way, he opens up about branding and transparency. Read more: https://unpacking.coffee/onyx-coffee-lab/

Sprudge correspondent Liz Chai interviews Onyx Coffee Lab barista trainer and 2017 US Brewers Cup Champion Dylan Siemens.  For more US Coffee Sports fun, listen to Episode 41 at the 2017 USBC in Seattle. 

Roasters are the heart beat of specialty coffee. They transform the fruit of so many peoples labor into the coffees we know and love. Today we get to hear from none other than the new U.S. roasting Champion himself, Mar Michaelson! Mark is the Head Roaster at Onyx Coffee Lab in NW Arkansas and in this episode he shares about his origin story, his competition experience, and then we talk about 5 things he want us to know from his perspective as a roaster.  Such a great conversation and i know you will appreciate roasters even more. Enjoy!    LINKS: Mark@onyxcoffeelab.com IG: @Mark_michaelson  www.onyxcoffeelab.com    

Going from barista work to take on a management role can be a tough transition. It can also be a very rewarding one both personally and professionally. On this episode we talk with Lauren Airola about her experiences as a barista and a manager at Onyx Coffee Lab in NW Arkansas. We discuss her "Employee Focused" management style, how she discovered more about her strengths and weaknesses, her advice on how we improve as managers and baristas, and her decision to step away from management back into barista work.  There's just a lot here. I think you are going to find this just as fascinating and helpful as I did! Enjoy! Show notes: www.keystotheshop.com/resources Onyx Coffee Lab   Other resources mentioned: Bethany Hargrove's Article in Barista Magazine on transitioning from barista work to roasting        

Andrea Allen of Onyx Coffee Lab shares insights from Santa Rose Coffee Farm in El Salvador visiting Raul Rivera with a story about full-circle hospitality.