Podcasts about probat

‘IN HOC PROGRAMMA’, ‘DE WHEELOCK 6th Ed. capite septimo, paginis 43-48: de nominibus ex tertia declinatione ‘SEQUIMUR’ [QUIA “NUNTII IN LINGUA LATINA” ‘INSTRUMENTUM’ ‘AD LATINUM DISCENDUM ET DOCENDUMQUE’ ‘EST’]. ‘NUNTII IN LINGUA LATINA’ ‘IN LINGUA LATINA, ANGLICA ET ITALICA’ ‘*AUDIS’! CIVITATIBUS FOEDERATAE AMERICAE. INDICIUM ERRONEUM MISERUNT. // ‘*DOMUS ALBA, VEL AEDES ALBAE,’ ‘MOMENTUM’ ‘DE DONALDI TRUMP (ANGLICE DONALD TRUMP) PRAESIDIS MAIORE SECURITATE DEFECTU’ ‘*ABDIDIT’. // GALFRIDUS GOLDBERG, ANGLICE JEFFREY GOLDBERG, EDITOR EX ATLANTICO PERIODICO (ANGLICE THE ATLANTIC MAGAZINE) ‘AD COLLOQUIUM ELECTRONICUM DE SECURITATE AMERICANA’ ‘ERRORE ADDITUS FUIT’. // ‘*IS’ ‘CONSILIA DE PYROBOLOS CONICERE CONTRA HOUTHI IN IEMENIA’ ‘*ACCEPIT’. // ETIAM, ‘DECLARATIONES INFORTUNATAS’ ‘A VANCE, PRAESES VICARIUS, ET HEGSETH, MINISTER DEFENSIONIS’ ‘*ACCEPIT’. // ‘*TRUMP’ ‘NEMINEM’ ‘*CULPAVIT’. // SENTENTIA ANTIQUA CONEXA EX WHEELOCK AUDI: “QUOMODO IN PERPETUA PACE SALVI ET LIBERI ESSE POTERIMUS?” ‘{De Wheelock 6th Ed. Capite 7, Paginis 43-48. In hoc nuntio inveni: ¿Quot nomina ex tertia declinatione invenis, quae sunt? ¿Lexicon et sententias ex capite 7 invenis, quae sunt?}. CFA CONTRA GROENLANDIAM. BONA SPE (ANGLICE NUUK). // AMERICANI PERSONAE GRATAE NON SUNT. // ‘GROENLANDIAE PRINCEPS MINISTER, MUTE EGEDE,’ ‘VISITATIONES AGGRESSIVAS’ ‘A VICARIO PRAESIDE VANCE ET UXORE SUA’ ‘DENUNTIAVIT’. // ETIAM ‘*DECLARAVIT’ ‘GROENLANDIAM’ ‘CIVITATUM AMERICA FOEDERATEA LEGATIONEM’ ‘NON *FUTURUM ESSE’, ETIAM DIXIT ‘GROENLANDIAE INCOLAS’ ‘AMERICANOS’ ‘NON *ESSE’, DENIQUE INQUIT ‘OBSEQUIUUM’ ‘VELLE’. // SENTENTIA ANTIQUA CONEXA EX WHEELOCK AUDI: “MULTAE NATIONES SERVITUTEM TOLERARE POSSUNT; NOSTRA CIVITAS NON POTEST”. ‘{De Wheelock 6th Ed. Capite 7, Paginis 43-48. In hoc nuntio inveni: ¿Quot nomina ex tertia declinatione invenis, quae sunt? ¿Lexicon et sententias ex capite 7 invenis, quae sunt?}. ‘NUNTII IN LINGUA LATINA’ ‘IN LINGUA LATINA, ANGLICA ET GALLICA’ ‘*AUDIS’! TRANSLATIONES A SAID RAIMUNDO DELGADO VERSA SUNT. TURCIA RITE RE PUBLICA TURCICA. TURCIA. RES NOVAE AB AUCTŌRITĀTIBUS. // ‘COMPREHĒNSIŌ* PRŌCŌNSULIS BYZANTĪNĪ’ [‘*QUĪ’ ‘PRĪNCIPĀLIS CANDIDĀTUS OPPŌSITIŌNIS’ ‘CONTRĀ ERDOGANUM’ ‘*FUTŪRUS ERAT’], ‘FEBRIM RĒGIMINIS’ ‘*PROBAT’. // ‘*QUOD’ ‘COMMUNICATIONĒS ET MANIFESTĀTIŌNĒS’ ‘*INTERCLŪSIT’. ISRAELE ET GAZA. ‘*BENIAMĪN NETANIAHŪ’ [‘UT BOMBARDĀMENTA’ ‘IN TERRITORIUM’ ‘RĒSŪMANT’] ‘*IMPERĀVIT’. // PRAETEREĀ, [NISI ‘*HAMĀS’ ‘CAPTĪVŌS POSTRĒMŌS’ ‘*LĪBERĀVERIT’], ‘*GUBERNĀTIŌ ISRAĒLĪANA’ ‘PALÆSTĪNAM REGIŌNEM’ ‘EXPLĪCĪTĒ TERRITORIŌ SUŌ ANNEXŪRĀM AC POPULŌ VACUĀTŪRĀM ESSE’ ‘*MINĀTUR’. // ‘*TERROR’ ‘IN GAZĀ’ ‘*RĒGNAT’, [QUŌ ‘*INCOLAE’, (‘*QUI’ ‘SPEM’ ‘*RECUPERĀVERANT’), ‘*REDIERANT’], DUM ‘*ĪRA’ ‘IN VIĪS ISRAĒLĪS’ ‘*FURIT’. ‘NUNTII IN LINGUA LATINA’ ‘IN LINGUA LATINA, ANGLICA ET GERMANICA ‘*AUDIS’! SUECIA ALIA NOMINA LATINA SVETIA ET SVEDIA. ‘SUECIAE *REGIMEN CENTRI-DEXTERAE’ ‘AUGMENTUM PRO DEFENSIONE’ ‘*NUNTIAVIT’. // IMPENSAM A DUO PUNCTUM QUATTUOR CENTESIMIS AD TRES PUNCTUM QUINQUE CENTESIMAS EX PRODUCTO DOMESTICO GENERALIS (BREVITER ‘PE-DE-GE’) ‘*AUGEBIT’. // ‘*ULF KRISTERSSON, SUAECIAE PRINCEPS MINISTER,’ ‘*DIXIT’: EUROPAE CIVITATES EX CONSOCIATIO EX PACTO ATLANTICO SEPTENTRIONALI (ABREVIATIONE ‘EN-A-TE-O’) IN HAC VIDELICET PARTEM ‘PROGREDIOR *OPORTERE’. // SENTENTIA ANTIQUA CONEXA EX WHEELOCK AUDI: “NIHIL SUB SOLE NOVUM”. ‘{De Wheelock 6th Ed. Capite 7, Paginis 43-48. In hoc nuntio inveni: ¿Quot nomina ex tertia declinatione invenis, quae sunt? ¿Lexicon et sententias ex capite 7 invenis, quae sunt?}. UCRÁINA. ODESSA. [DUM COLLOQUIA DE PACE *CONFICITUR] ‘CUM PYROBOLIS CONIECTA’ ‘*FUIT’. // ‘*RUSSIA’ ‘ODESSAE PORTUM IN UCRÁINA’ ‘CUM AEROPLANIS NON GUBERNATIS’ ‘HAEC HEBDOMADA’ ‘*ASSULTAVIT’. // ‘*HOC’ ‘VIOLATIO’ ‘CONTRA FOEDUS [QUOD IMPETUS CONTRA SUBSTRUCIONEM CIVILEM ‘PROHIBET’] ‘*EST’. // ‘*RUSSIA’ ‘*DIXIT’ ‘KIOVIAM’ ‘FOEDUM’ ‘VIOLATUM ESSE’. // ‘*ASSULTUS’ ‘*EVENIT’ [DUM *CIVITATES FOEDERATAE AMERICAE UT MEDIATOR ‘*EXSULTABATUR’]. // SENTENTIA ANTIQUA CONEXA EX WHEELOCK AUDI: “POPULUS STULTUS VIRIS INDIGNIS HONORES SAEPE DAT”. ‘{De Wheelock 6th Ed. Capite 7, Paginis 43-48. In hoc nuntio inveni: ¿Quot nomina ex tertia declinatione invenis, quae sunt? ¿Lexicon et sententias ex capite 7 invenis, quae sunt?}. ‘NUNTII IN LINGUA LATINA’ ‘IN LINGUA LATINA, ANGLICA ET HISPANICA’ ‘*AUDIS’! MEXICO. TRANSLATIO AB ALISSA SOUZA VERSAM EST. ‘IN MEXICO’: ‘ADDICTIS FENTANYLI OBLITIS’. // [‘DUM GUBERNATIO MEXICANA’ ‘PROBLEMA ADDICTIONIS FENTANYLI IN PATRIA’ ‘NEGAT’,] ‘*PRIMA SALA CONSUMPTIONIS SUPERVISAE’ ‘IN CONTINENTE’ ‘MEXICALI’ ‘NUPER’ ‘*APERTA EST’. BRASILIA RITE RESPUBLICA FOEDERATA BRASILIAE. ‘BRASILIAE TRIBUNAL SUPREMUM’ ‘STATUIT’ [‘QUOD’ ‘IAIRUS BOLSONARO’ ‘CONSPIRATIONE CONTRA REGIMEN’ ‘IUDICANDUM EST’]. // ‘DE SUBITANEA RERUM CONVERSIONE CONTRA ALOYSIUS IGNATIUS LULA DA SILVA’ ET ‘DE REGIMINE DEMOCRATICO AD DESTRUENDUM CONARE’ ‘ACCUSATUS EST’. ‘*IAIRUS BOLSONARO’ ‘DICIT’ ‘ACCUSATIONES FALSAS’ ‘ESSE’. // SENTENTIA ANTIQUA CONEXA EX WHEELOCK AUDI: “BONI PROPTER AMOREM VIRTUTIS PECCARE ODERUNT”. ‘{De Wheelock 6th Ed. Capite 7, Paginis 43-48. In hoc nuntio inveni: ¿Quot nomina ex tertia declinatione invenis, quae sunt? ¿Lexicon et sententias ex capite 7 invenis, quae sunt?}. ‘NUNTII IN LINGUA LATINA’ ‘IN LINGUA LATINA, ANGLICA ET RUSSICA’ ‘AUDIS’! TRANSLATIONES A CASANDRA FREIRE VERSA SUNT. UCRAINA. ‘ RUSSIAE *AEROPLANA NON GUBERNATA’. // ‘*RUSSIA’ ‘MAIOREM IMPETUM AEROPLANORUM NON GUBERNATORUM’ ‘IN KHARKIV’ ‘*FECIT’. // ‘PRAEFECTUS *IGOR TEREKHOV’ ‘*DIXIT’ [‘DUODECIM *EXPLOSIONES ‘RELATAS FUISSE’ IN URBE’ ET ‘SALTEM OCTO HOMINES VULNERANTES’]. ‘MORTES NULLAE’ ‘*MEMORANTUR’. RUSSIA ETIAM ROSSIA SEU RUTHENIA. ‘PECUNIAM AD RUSSIAM’ ‘*MISERUNT’ ‘[‘ANTEQUAM BELLUM’ ‘*ORITUR’]. // ‘MENSE AC DIEBUS QUINDECIM ANTE INVASIONEM UCRAINAE’ ‘PLUS DUODECIM MILIARDA PECUNIAE PRASENTIS DOLLARIORUM, EUROPAEI ET FRANCORUM HELVETIAE IN NUMMIS IN RUSSIAM’ ‘*REDACTI SUNT’, [‘HUIUS *PECUNIAE’ ‘DECEM MILIARDA AB RAIFFEISEN BANK’ ‘*MISSA SUNT’], [‘RELIQUAE PER ARGENTARIAM’, ‘ANGLICE “BANK OF AMERICA”’, ET ‘SOCIETAS PECUNIAE TRANSLATIONIS, ANGLICE “BRINK'S”’. // ‘SOCIETAS “TE-BE-ES-ES”-, AGENTIS CONSUETUDINES,’ ‘*ERAT’, [‘*QUAE PECUNIAM’ ‘*ACCEPIT’ ‘IN PARTE RUSSIAE’]. ‘NUNTII IN LINGUA LATINA’ ‘IN LINGUA LATINA, ANGLICA ET SINENSIS PINYIN’ ‘*AUDIS’! SINIS. ‘INQUISITIO PROFUNDA (ANGLICE “DeepSeek”)’ ‘INTELLEGENTIAM ARTIFICIALEM’ “ER-UNO” ‘IMPELLIT’. // ‘INQUISITIO PROFUNDA (DeepSeek), SEDE HANCHEO, EXEMPLAREM EX INTELLEGENTIAM ARTIFICIALEM “ER-UNUM” [‘QUOD’ ‘PROVENTUM AUGMENTAT’] ‘EXHIBIT’. // ‘PLUS QUAM CENTUM SOCIETATES COMERCIALES’ ‘SINIS’ ‘HANC’ ‘ADOPTAVERUNT’. SINIS. TRANSLATIO A FERNANDA SOLÍS VERSAM EST. ‘CHINA ‘TRANSITUM AEROPORTUS ‘ACCELERAT. // ‘CHINA ‘LIMITIS TRANSMISSUS MOREM ‘ADPROPERAT, ‘CUM FUNCTIONE SINE-CONTAGE. ‘HAEC FUNCTIO TRANSITUM ‘HOMINES ET MERCUIM ‘MELIORAT. ‘HOC MODO MORES TRANSMISSUUM NOVORUM ‘VIATORES ET MERCATORES ‘ADIUVANT. SI NUNTII IN LINGUA LATINA TRADUCTOR ESSE VOLUERIS, QUAESO LITTERAM ELECTRONICAM AD lpesquera@up.edu.mx MITTAS’. If you would like to collaborate as a translator in Nuntii in Lingua Latina, please send an email to lpesquera@up.edu.mx

To roast coffee faster, you need to turn up the heat….right?   No!    In this episode, we explore the three powerful methods of heat transfer that revolutionised roasting. We'll journey from humble beginnings—when roasting three kilos took half an hour—to machines that now roast hundreds of kilos of coffee in the time it takes you to boil a kettle.    But beans roasted at lightning speed look strange, and taste… well, you'll find out. Join us as we test-drive an industrial tangential roaster where first crack remind me of fireworks crackers.    We also see the whale-sized roaster so massive it's worth you a Guinness World Record.    We have the technology today to roast coffee faster than ever, so why aren't we all roasting at recording-breaking speeds?   ---------------   Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter   Check out the Probat roasters mentioned in this episode:   Emmerich Spherical Roaster - "Pink Hydrant" Large ball roaster - “Sputnik in a pizza oven” G45 early drum roaster - “Old school steam train”  Early tangential roaster Sample tangential roaster - "Shoebox" Neptune 4000, the largest drum roaster in the world! - "The whale"   And there are lots of other specialty roasters from Probat I didn't have time to showcase, including their new hydrogen powered roasters. See them all for yourself!.   Theodor von Gimborn's wikipedia page     Go deeper into the science of roasting   Read Mark Al-Shemmeri's coffee roasting blog Do a Certificate of Advanced Studies with the Coffee Excellence Centre Explore Barista Hustle's online roasting learning Learn more from Morten Münchow and his coffee roasting courses Read Morten's paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour Follow Filter Stories on Instagram for my infographics Learn more about first crack on my episode Coffee Roasting, Part 1: How heat transforms coffee beans     Season 3 is made possible by these leading coffee organizations:   The Coffee Quest | BWT | TODDY | Algrano | Probat  

NUNTII PRESCRIPTI’ ‘IN SERMONE LATINO’ ‘EX UNIVERSITATIS PANAMERICANAE DISCENTIBUS ET EX LUIS PESQUERA OLALDE’. News translated into Latin by the students of the Universidad Panamericana and by Luis Pesquera Olalde. ‘NUNTII IN LINGUA LATINA’ ‘INSTRUMENTUM’ ‘AD LATINUM DISCENDUM ET DOCENDUMQUE’ ‘EST’. ¡‘NUNTII IN LINGUA LATINA’ ‘EXEUNTIS ANNI *PROGRAMMA SPECIALIS QUOTANNIS’ ‘*EST’! ¡FELIX CHRISTI NATALIS! ET ¡FELIX SIT ANNUS NOVUS! ‘NUNTII IN LINGUA LATINA’ ‘IN LINGUA LATINA ET ANGLICA’ ‘AUDIS’! IN FEBRUARII MENSE. 1 DE BELLO ISRAËLIANO-HAMASIANO ANNI DOMINI BIS MILESIMO VICESIMO TERTIO ET QUARTO. ‘TRIGINTA *OBSIDES’ ‘*MORTUI SUNT’. ‘ISRAELIS *EXERCITUS’ ‘NOSOCOMIUM’ ‘IN GAZA’ ‘AD OBSIDUM CORPORA QUAERENDUM’ ‘*ASSULTAT’. IN CIVITATIBUS FOEDERATAE AMERICAE. ‘*SENATUM’ ‘AUXILIUM’ ‘UCRAINAM ISRAELEMQUE FERRE’ ‘*PROBAT’. ‘*EMBRYONES GELATOS’ ‘SECUNDUM ALABAMAE TRIBUNAL’ ‘INFANTES’ ‘*SUNT’. IN UCRÁINA. ‘*VLADIMIRUM ZELENS’KYJ’ ‘NOVUM MILITIAE DUCEM’ ‘*NOMINAT’. IN RUSSIA. ‘*ALEXIUS ANATOLII FILIUS NAVALNY’ ‘IN CARCERE’ ‘*PERIT’. IN RUSSIA. ‘NAVALNY *VIDUA’ ‘ACCIPERE’ ‘NAVALNY PUGNAM’ ‘*PROMITTIT’. IN HISPANIA. ‘*INCENDIUM’ ‘AEDIFICIUM QUATORDECIM CONTIGNATIONUM’ ‘IN MINUTIS’ ‘IN VALENTIA’ ‘*DEVORAVIT’. IN SALVATORIA. ‘*BUKELE’ ‘IN SALVATORIAE COMITIIS’ ‘VALDE *VICIT’. IN MARTII MENSE. IN ORBE TERRARUM. 2 ‘DE DEMOGRAPHIA’. ‘NATIVITATIS *DEMINUTIO’ ‘*ACCELERATUR’. DE BELLO ISRAËLIANO-HAMASIANO. ‘*MAHMOUD ABBAS, PRAESES CIVITATIS PALESTINAE (SIVE AUCTORITAS NATIONALIS PALESTINA),’ ‘*ABDICAT’. ‘IN GAZA’, ‘TRIGINTA MILIA *MORTUI’ ‘IAM *SUNT’. [‘*COPIAE AD ISRAELEM DEFENDENDUM (anglice I-De-eF)’ ‘*DICIT’] [*EOS TREDECIM MILIA HAMAE TOMOCRATES *OCCIDISSE ET EOS QUATTUOR MILIA ASSULTUS *FECISSE]. DEINDE, ‘*I-De-eF’ ‘QUARTO DIE’ ‘IN SHIFA’ ‘CENTUM QUADRAGINTA TERRORISTAS’ ‘*INTERFECERUNT’ ET ‘SEXCENTOS QUINQUAGINTA TERRORISTAS’ ‘*CEPERANT’. IN UCRÁINA. ‘*VLADIMIRUS ZELENS’KYJ’, PRAESES UCRAINAE,’ ‘A MORTE’ ‘*AVERTIT’ [QUIA ‘*MISSILE’ ‘CENTUM ET QUINQUAGINTA METRIS’ ‘*CADIT’]. IN CIVITATIBUS FOEDERATAE AMERICAE ‘*McCONELL’ ‘*DEPONIT ‘TAMQUAM DUX SENATI CONGREGATONIS POPULARIS REIPUBLICAE’. ‘*SENATOR OCTOGENARIUS’ ‘POST DUOS DECADAS’ ‘MUNEREM’ ‘*DEPONIT’. IN EUROPA. ‘*EUROPA’ ‘LEGEM’ [QUOD ‘*LIMITAT’ INTELLIGENTIAE ARTIFICIALIS USUM’] ‘*APPROBAT’. IN SUECIA. 3 ‘*SUECIA’ ‘AD CONSOCIATIONEM EX PACTO ATLANTICO SEMPETNTIONALE (LITTERIS COMPENDIARIIS ‘eN-A-Te-O’)’ ‘IAM *PERTINET’. IN HIBERNIA. ‘*VARADKAR’ ‘UT HIBERNIAE PRIMUS MINISTER’ ‘*ABDICAT’. ‘*ABDICATIO’ ‘IMPROVISA’ ‘*FUIT’. IN FRANCIA. ‘*TRISTITIA ET PAENITENTIA’ ‘EX FRANCIAE EPISCOPIS’ ‘ABORTUS INCLUSIONE’ ‘IN LEGE PRIMARIA REI PUBLICAE’ ‘*EST’. IN PERUVIA. ‘*ALBERTUS OTÁROLA, PERUVIAE PRIMUS MINISTER,’ ‘POST CORRUPTIONIS ACCUSATIONES’ ‘*ABDICAT’. IN BRASILIA. ‘IN PAULOPOLI,’ ‘EMERGENTIAE *CASUM’ ‘FEBRIS DENGUE’ ‘*DECLARANT’. IN APRILIS MENSE. DE BELLO ISRAËLIANO-HAMASIANO. ‘*COPIAE AD ISRAELEM DEFENDENDUM (anglice I-De-eF)’ ‘HAMAS HANIYEH DUCIS TRES FILIOS’ ‘*INTERFICIT’. ‘COPIARUM AD ISRAELEM DEFENDENDUM (anglice I-De-eF) SERVITII EXPLORATIONIS *DUX’ ‘PROPTER DEFECTUM DE SEPTEM DIE OCTOBRIS MENSE’ ‘*ABDICAT’. IN UCRANIA. ‘RUSSIAE *ASSULTUS MAGNI’ ‘CONTRA ODESSAM ET KHARKIV’ ‘*FUERUNT’. 4 IN CIVITATIBUS FOEDERATAE AMERICAE. ‘CIVITATUM FOEDERATARUM *CONGRESSUS’ ‘LEGEM AD PECUNIAM DANDUM’ ‘PRO UCRAINA, ISRAELE ET TAIVANIA’ ‘*APPROBAT’. ‘AMERICAE *INDEX FERTILITATIS’ ‘AD CIFRAM MINIMAM’ ‘*DIMINUIT’. IN BRITANNIÁRUM REGNO. ‘*BRITTANIA MEDICAMENTA’, [‘UT’ ‘*IDENTITATEM SEXUALEM PUERORUM’ ‘*MUTABIT’], ‘*FINIT’. IN EUROPA. ‘*PARLAMENTUM EUROPAEUM’ ‘*DECLARAT’ [‘QUOD’ ‘*ABORTUM’ ‘IUS HUMANUM’ ‘*EST’]. ‘POSTRIDIE’, ‘COMMISSIO EUROPAE *CONFERENTIUM EPISCOPORUM’ ‘ADVERSUM ILLAM DECLARATIONEM’ ‘*ADFIRMATUR’. IN CIVITATE VATICANA. ‘*DICASTERIUM PRO DOCTRINA FIDEI’ ‘DECLARATIONEM ‘DIGNITAS INFINITA’’ ‘DE DIGNITATE HUMANA’ ‘*EVULGAVIT’. IN SINIS. ‘*SHENZHOU DUODEVICESIMUS’ ‘FELICITER *IACITUR’. IN MAII MENSE. IN CIVITATIBUS FOEDERATAE AMERICAE. ‘PLUS QUAM DUO MILIA PRO PALESTINA *RECLAMATORES’ ‘IN CAMPIS CIRCUM’ ‘*CAPTI SUNT’. 5 IN BRITANNIÁRUM REGNO. ‘*SCHOLAE’ ‘SEXUALEM DOCTRINAM GENERIS DOGMAQUE’ ‘*VETANT’ ‘DOCERE’ ‘DISCIPULIS MINORIBUS NOVEM ANNOS’. IN SLOVACIA. ‘*ICTOS AB ARMA IGNIFERA’ ‘AD FICO, [‘*QUI’ ‘SLOVACIAE PRIMUM MINISTRUM’ ‘EST’], ‘*MITTUNT’. ‘VULNERATO IN PECTUS ET IN ABDOMEN’ ‘*FUIT’. ‘*MEDICI’ ‘*DICUNT’ ‘EUM’ ‘PRO VITA SUA’ ‘PUGNARE’. IN SINIS. ‘*BEIJING’ ‘PROPRIA STATIONEM SPATIALEM’ ‘*AEDIFICAVIT’, [‘POSTQUAM’ ‘A STATIONE SPATIA INTERNATIONALI’ ‘EXCLUSA’ ‘*EST’]. IN AUGUSTI MENSE. DE BELLO ISRAËLIANO-HAMASIANO. ‘IN GAZA, IN PALAESTINA’. ‘*ASSULTUS CUM MISSILIBUS’ ‘CONTRA SCHOLAM’ ‘CENTUM MORTUOS’ ‘*PROVOCAT’. IN UKRAINA. IN KURSK. ‘INSULTANS UCRANIAE *OPERARIOS ET MILITES’ ‘RUSSIAE’ ‘IN PROVINCIA KURSK’ ‘*COMMOVIT’. ‘TERRITORIUM RUSSICUM’ ‘INVIONABILE NON ESSE’ ‘*DEMOSTRAVIT’. IN ORIENTE MEDIO. ‘*HAMAS’ ‘DUCEM NOVUM’ ‘*HABET’. [‘YAHYA SINWAR’ ‘*NOMEN EIUS’ ‘*EST’] ET [PROXIMUS ‘AD IRANIAM’ ‘*EST’]. 6 IN IRANIA. ‘*MAHOMETUS GIAVAD ZARIFV, IRANIAE VICEPRAESIDENS PRO STRATEGEMA,’ ‘*DIMITIT’ IN IAPONIA. [‘PRIMUS MINISTER IAPONIAE, FUMIO KISHIDA’, *DECLARAVIT [‘*EUM’ ‘AD FACTIONIS SUIS COMITIA ‘NON ADFUTURUM *ESSE’] ]. IN SEPTEMBRIS MENSE. IN ORBE TERRARUM. ‘*NUMERUM EX IUVENIBUS’, ‘[‘*QUI’ , CONFICERE MUTATIONEM SEXUALEM’ ‘REDIRE’ ‘*VOLUNT’], ‘*AUGMENTAT’. ‘POST LIBANUS. ‘DUODECIM MORTUI, MILIA VULNERATORUM’. ‘*HIC’ ‘*EST’ ‘TERRIBLIS RATIO DISRUPTIIS SIMULTANEAE’ [‘*QUAE’ ‘pagers (ANGLICE) ET TELEPHONOS GESTABILES HEZBOLAE’ ‘IN VARIIS PARTIBUS LIBANI ET IN SYRIA’ ‘*AFFECIT’]. ‘*CENTUM ET CENTUM PERSONARUM’, [‘*QUAE’ ‘MULTI CIVILES’ ‘*ERANT’], ‘ISRAELIS PYROBOLORUM CONIECTIONIBUS’ ‘IN LIBANO’ ‘*MORTUI FUERUNT’. IN UCRÁINA. ‘*ZELENS’KYJ’ ‘CUM MISSILIBUS ET ‘AEROPLANIS PYRAULOCINETICIS EF-SEDECIM’ 7 ‘AD PUTIN’ ‘*RESPONDENT’. ‘*KIOVIA’ ‘CENTUM OPPIDA’ ‘*VINCIT’. IN CIVITATIBUS FOEDERATAE AMERICAE. '*REUS’ ‘*FACTUS EST’ , [‘*QUI’ 'TRUMP CONATO HOMICIDIO' ‘IN SUSPICIONEM’ ‘*CECEDIT’]. '*RYAN WESLEY ROUTH’ ‘*ACCUSATUS FUIT’ [‘POSTQUAM’ ‘*PROCURATOR SERVITII SECRETI’ ‘TELUM IGNIFERUM AK-QUADRAGINTA-SEPTEM’ ‘*CONSPEXIT’ ‘PER SAEPTUM CATENAE’ ‘EXTRA TRUMP GOLF SODALITATEM'], ['UBI PRIOR *PRAESES CIVITATUM FOEDERATARUM AMERCAE ‘*LUSIT’]. EUROPA MERIDIANA. ‘*TEMPESTAS BORIS’ ‘*IACTABAT’ ‘PLUVIAM’ ‘IN EUROPA MEDIA’ ‘IN PAUCIS DIEBUS HAEC SEPTIMANA', 'CAUSA INUNDATIONIS CALAMITOSAE' [QUAE ‘SALTEM DUO ET VIGINTI MORTES’ ‘*CEDIT’]. IN GERMANIA. ‘IN GERMANIA’, ‘*ALTERNATIVA PRO GERMANIA (abbreviation ‘A-EF-De’)’ ‘CIVITATIS PRIMA COMITIA’ ‘*VICIT’. THAILANDIA. ‘THAILANDIAE *REX’ ‘LEGEM’ ‘PRO MATRIMONIO HOMINUM EIUSDEM SEXUS’ ‘*SUBSCRIBIT’. ‘*THAILANDIA’ ‘PRIMA CIVITAS’ ‘EX ASIA MERIDIORIENTALIS’ ‘APPROBANS HOC MATRIMONII GENUS’ ‘*EST’. 8 IN OCTOBRIS MENSE. LIBANO. BERYTO. ‘ISRAELIS PYROBOLORUM *CONIECTIO’ ‘HAEC HEBDOMADA’ ‘*ASCENDIT’. ‘MULTAS PERSONAS’ ‘*INTERFECIT’ ET VICTIMAS ‘AD CIRCA DUO MILIA QUADRIGENTAS’ ‘*ADVENIT’. CIVITATIBUS FOEDERATIS AMERICAE. CIVITATIBUS FODERERATIS AMERICAE. MAGNA TEMPESTAS. ‘*HURACANUM HELENA’ ‘PLUS QUAM SEXAGINTA PERSONAS’ ‘*OCCIDIT’ ET ‘*PROVOCAVIT’ ‘QUOD ‘TRES MILIA MILIUM PERSONAS’ ‘SINE DOMIBUS’ ‘*SINT’. FRANCIA SIVE FRANCOGALIA. RESPUBLICA FRANCICA. MICHAEL BARNIER CONSILIUM. ‘*BARNIER, FRANCIAE NOVUS PRIMUS MINISTER’ ‘ANTE CONVENTUM NATIONALE’ ‘CONSILIUM’ ‘AD GUBERNANDUM FRANCIAM’ ‘*EXHIBIT’. ‘ALQUIA *PROPOSITA’ ‘*SUNT’: ‘DEFECTUM PUBLICUM DIMINUET’, ‘EROGATIONES MINUET’, ‘VECTIGALIA AUGMENTABIT’, ‘ET CETERA’. EX HEBDOMADA PAPAE. CUM VENIA EX DICASTERIO VATICANII AD COMUNICATIONEM. “DILEXIT NOS” ‘INITIALIA’ ‘*SUNT’ ‘VERBA’ ‘QUARTARUM LITTERARUM ENCYCLICARUM’ 9 ‘FRANCISCI PAPAE’ ‘AD MUNDUM’ ‘*QUI ‘COR’ ‘*AMISISSET VIDETUR’ . IAPONIA. IAPŌNIA. VETERANUS AD GUBERNANDUM. ‘*FACTIO LIBERALIS DEMOCRATICA (Pe-eL- De)’ ‘NOVUM DUCEM’ ‘*HABET’, ET ‘IAPŌNIA’, ‘NOVUM PRIMARIUM MINISTRUM’. ‘DIE VICESIMO SEPTIMO SEPTEMBRIS MENSE’ ‘ETIAM HABET’. ‘*SHIGERU ISHIBA’ ‘COMITIA INTERNA’ ‘PRINCIPALIS PARTIS DEXTERAE IAPONIAE’, QUAE ‘IN PARLIAMENTO’ ‘MAIORITATEM’ ‘HABET’, ‘*VICIT’. MEXICO. MEXICOPOLIS. PRIMI HISTORICI. ‘PRIMA *FEMINA PRAESES ET PRIMA *IUDAEA PRAESES’ ‘IN MEXICO’ ‘*EST’. IN NOVEMBRIS MENSE. HIZBULLA ‘*HIZBULLA sive HEZBOLLAH, [*QUOD FACTIO POLITICA ET MILITARIS LIBANICA *EST],’ ‘NAIM QASSEM’. ‘SICUT’ ‘NOVUM DUCEM’ ‘*ELEGIT’ [‘QUIA’ ‘*ISRAEL’ ‘HIZBULLA DUCEM ANTERIOREM’ ‘*NECAVIT’]. IRANIA. ‘ISRAELIS *AEROPLANA INSECTATORIA, [*QUAE ‘COPIARUM AD ISRAELEM DEFENDENDUM’ *SUNT],’ ‘MISSILES’ 10 ‘CONTRA IRANIAE DEFENSIONIS SYSTEMA ET MISSILIUM OFFICINAS’ ‘*DIREXERUNT’. CIVITATUM FOEDERATARUM AMERICAE COMITIA. RES ITA EST. TRUMP VICTOR. ‘*DONALDUS TRUMP’ ‘VICTORIAM’ ‘AB KAMALA HARRIS’ ‘IN COMITIIS PRAESIDENTIALIBUS AMERICAE FOEDERATAE’ ‘*REPORTAVIT’, [UT ‘*OBSIGNARET’ ‘REDITUM HISTORICUM IN DOMO ALBA’ ‘SICUT QUADRAGESIMUS SEPTIMUS PRAESES CIVITATUM FOEDERATARUM’]. ‘CUM NONNULLIS PROVENTIBUS’ ‘ADHUC *NUNTIARETUR’, ‘*TRUMP’ ‘VENTUM POPULAREM QUENDAM’ ‘*QUAESIVIT’ ‘SEPTEM ADDUCTIUS CIVITATES’ [‘*QUAE’ ‘PER TRIUMPHUM’ ‘EUM’ ‘*DUCERET’], ET ‘FORTASSE ETIAM POPULUM SUFFRAGIUM’. ‘*TRUMP’ ‘IN ORATIONE VICTORIAE’ ‘*DIXIT ’ [IMPEDIMENTA ‘*EOS’ ‘*SUPERAVISSE’] [‘QUA’ ‘*NEMO’ ‘*PUTABAT’]. BRITANNIARUM REGNO. ‘TIMES NUNTIORUM (anglice: The Times)’ ‘*DICUNT’ [‘INTERDUM’ ‘HOMINES’ ‘NON *AUSCULTARE’ ‘DUCES FACTIONUM OPPOSITIONIS]. ‘KEMI BADENOCH, [QUI DUX NOVUS FACTIONIS CONSERVATIVI ‘EST], ‘ILLA PROBLEMA’ ‘NON *HABET’. EX HEBDOMADA PAPAE. CUM VENIA EX DICASTERIO VATICANII AD COMUNICATIONEM. 11 ‘PONTIFICIA COMMISSIO DE TUTELA MINORUM’ ‘PRIMUM DE ABUSIBUS IN ECCLESIA QUINQUE CONTIENTIUM COMMENTARIUM’ ‘EXHIBUIT’. HISPANIA. PAIPORTA, HISPANIA. IRA INUNDATIONE. ‘*REGIMEN’ ‘LENTE *RESPONDIT’ . ‘*PETRUS SANCHEZ’ ‘*MISIT’ ‘DEX MILIA COPIAS’ ‘AD ADIUVANDUM’ . ‘*CENTENI’ ‘AD REGEM ET AD REGINAM’ ‘CAENUM’ ‘*IACTAVERUNT’ ET ‘*CLAMAVERUNT’ [‘HOMICIDAS’ ‘*ESSE’]. ‘NUNTII IN LINGUA LATINA’ ‘EXEUNTIS ANNI SPECIALIS PROGRAMMA QUOTANNIS’ ‘FINIENDUM EST’. ¡FELIX CHRISTI NATALIS! ET ¡FELIX SIT ANNUS NOVUS! SI NUNTII IN LINGUA LATINA TRADUCTOR ESSE VOLUERIS, QUAESO LITTERAM ELECTRONICAM AD lpesquera@up.edu.mx MITTAS’. If you would like to collaborate as a translator in Nuntii in Lingua Latina, please send an email to lpesquera@up.edu.mx

O Congresso ganhou poderes via emendas parlamentares desde 2020. Deputados e senadores levaram o dinheiro público a suas bases e elegeram mais aliados nas prefeituras em 2024. Há reflexos no poder central, como afirma o cientista político Carlos Pereira, entrevistado por Isadora Rupp para este episódio do Durma com Essa, que explora a pressão para uma reacomodação de forças no governo Lula, com possíveis consequências nas disputas nacionais de 2026. Entenda esse entrelaçamento, cujos reflexos vão pautar a política brasileira nos próximos anos. O programa tem também as seções: "Além da fronteira", com Marcelo Montanini falando sobre as falas racistas contra porto-riquenhos na corrida à Casa Branca; "Clima é urgente", com Mariana Vick mostrando por que protestos ambientais radicais, apesar de causar repúdio, tem efeitos benéficos para a causa; "Tudo é cultura", com Antonio Mammi contado como foi a entrevista que fez com a escritora Igiaba Scego sobre o passado colonial da Itália e as barreiras à imigração; e "Ponto futuro", com Priscila de Figueiredo Aquino Cardoso analisando o novo Estágio Probatório Unificado para o setor público. Learn more about your ad choices. Visit megaphone.fm/adchoices

„Ich sehe mich als Impulsgeber,“ sagt Christian Thimm, Group CFO der PROBAT Gruppe, dem Weltmarktführer in den Bereichen Kaffee und Schokolade. Was genau er damit meint, diskutiert er in dieser Episode mit Franz Kubbillum. Seine Karriere führte ihn von E.ON über ThyssenKrupp und schlussendlich zu PROBAT. In dieser Episode spricht er nicht nur über die Erfolge und Herausforderungen seiner Position, sondern auch über die Kunst des perfekten Kaffeeröstens und wie PROBAT Komplettlösungen für die Kaffeeindustrie liefert. Thimm betont die immense Bedeutung des kontinuierlichen Austauschs mit seinen Mitarbeitern und teilt seine Strategien, diesen Dialog aufrechtzuerhalten, um das Unternehmen erfolgreich zu führen. Er spricht über die komplexen Herausforderungen seiner Rolle, wie die Umstrukturierung des Unternehmens, und verrät, warum Dienstreisen ihm helfen, im C-Level-Management noch erfolgreicher zu sein. Er diskutiert auch die Zukunft des C-Level-Managements und wie regelmäßige Reflexion und Weiterentwicklung ihn in seiner Führungsrolle stärken. Themen: - C-Level - Reflexion - Unternehmensführung - Kaffe Industrie ----- Über Atreus – A Heidrick & Struggles Company Atreus garantiert die perfekte Interim-Ressource (m/w/d) für Missionen, die nur eine einzige Option erlauben: nachhaltigen Erfolg! Unser globales Netzwerk aus erfahrenen Managern auf Zeit zählt weltweit zu den besten. In engem Schulterschluss mit den Atreus Direktoren setzen unsere Interim Manager vor Ort Kräfte frei, die Ihr Unternehmen zukunftssicher auf das nächste Level katapultieren. ▶️ Besuchen Sie unsere Website: https://www.atreus.de/ ▶️ Interim Management: https://www.atreus.de/kompetenzen/service/interim-management/ ▶️ Für Interim Manager: https://www.atreus.de/interim-manager/ ▶️ LinkedIn-Profil von Christian Thimm: https://www.linkedin.com/in/christian-thimm-713a1314b/ ▶️ Profil von Franz Kubbillum: https://www.atreus.de/team/franz-kubbillum/

Neste episódio, conversamos com Américo Bedê Júnior, juiz federal do TRF2, sobre ilicitude probatória no âmbito do Direito Penal. Um dos tópicos mais discutidos no processo penal é a dinâmica de produção de provas, especialmente quais provas serão consideradas lícitas e quais daquelas que serão ilícitas, não podendo ser utilizadas ao longo da instrução. Algumas provas são proibidas expressamente pela Constituição, como aquelas obtidas por meio de tortura, enquanto outras precisam seguir as regras previstas nas leis ordinárias que as regulamentam sob pena de serem invalidadas, como no caso da interceptação telefônica. Não é incomum, no entanto, que julgamentos de cortes superiores estabeleçam debates sobre quais provas podem ser consideradas nos autos e quais são ilícitas, o que acaba impactando julgamentos podendo levar até mesmo à prescrição, como já ocorreu em casos de ampla repercussão. Para debater as maneiras como o direito processual penal brasileiro lida com as provas ilícitas, abordamos os conceitos de prova ilícita e ilegítima, a teoria dos frutos da árvore envenenada, o princípio da proporcionalidade, a distinção entre as provas ilícitas pro reo e das provas ilícitas pro societate, as provas obtidas de boa-fé ou por erro escusável, a descoberta inevitável, as propostas de mudança legislativa, dentre outros. Capítulos (00:00) - Abertura (00:21) - Apresentação (01:55) - Provas ilícitas, ilícitas por derivação e os frutos da árvore envenenada (05:33) - Princípio da proporcionalidade (08:35) - Análise casuística (12:01) - Provas obtidas de boa-fé ou por erro escusável (15:14) - Admissibilidade da prova ilícita e tese da descoberta inevitável (27:44) - Direitos fundamentais e licitude probatória (30:42) - Garantismo Penal e direito das vítimas (33:00) - Encerramento Comentários e sugestões: julgadosecomentados@mppr.mp.br || Siga o MPPR nas redes sociais: Facebook: Ministério Público do Paraná, Twitter: @mpparana, Instagram: @esmp_pr, YouTube: Escola Superior do MPPR e site da ESMP-PR: https://site.mppr.mp.br/escolasuperior Produção: Fernanda Soares, Gabriel Oganauskas, Paulo Ferracioli e Erica Lewin || Edição: Gabriel Oganauskas || Créditos: Aces High - KevinMacLeod (incompetech.com), CC BY 3.0 || Floating Whist by BlueDotSessions || In The Back Room by BlueDotSessions || The Stone Mansion by BlueDotSessions || Vienna Beat by BlueDotSessions || Jazzy Sax, Guitar, and Organ at the club - Admiral Bob feat. geoffpeters, CC BY 3.0

Setting up and optimizing your roastery for compliance, efficiency, and sustainable quality output is not just something to be done once in the beginning. The disciplined pursuit of building and refinement should be the primary focus of operators in order to best serve the business and all the people that rely on it.  Looking out at all the areas of the roasting space, it can be overwhelming to begin that journey, so today we are talking with one of the best practitioners of roastery engineering, Scott Stouffer, CSO of Probat!  As CSO at Probat SE, Scott Stouffer leads sales globally for Probat Coffee.  Scott was previously the VP of Sales and Service for Probat Inc., the US subsidiary of Probat.  Scott previously worked in supply chain operations for Starbucks Coffee Co and in R&D for Kraft General Foods (now Mondelez).  Scott has a BS in Chemical Engineering from Purdue University, West Lafayette, IN.  In our conversation we discuss:  Managing and engineering efficiencies in coffee roasteries and why it is crucial for optimizing processes and meeting environmental requirements Compliance with regulations and permits for all roasteries, regardless of their size Technology and automation play a significant role in improving workflow and maintaining consistent quality Various considerations for roasting operations based on scale, location, and customer requirements Tips on maximizing the use of space in the coffee roastery  Schedule roasting days based on workload to optimize labor efficiency Seek advice  and gain insights and solutions from industry peers fore improving operations Reducing waste and optimizing processes   Links: www.probatusa.com Scott on LinkedIn Related Episodes:  286 : Coffee Roasting Best Practices w/ Scott Rao RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters

Sebastian Kohrs ist Teil von Plotcoffee in Hamburg, einem Direct Trade Kaffeeimporteur. Er hat sein Herz zu weiten Teilen in Ostafrika gelassen, Kenia und Äthiopien als Kaffeeländer haben es ihm angetan. Und darüber reden wir in diesen 90 Minuten. Ja, es hätten auch zwei oder drei Folgen werden können, aber in diesem Gespräch wollte ich ihm einfach mal den Raum lassen, über seine geraume Erfahrung aus Kenia und Äthiopien zu berichten.

Roberto Inderbitzin ist Industriedesigner, der Kaffee liebt. So sehr, dass er auch schon Kaffeemaschinen designt hat. Design, so sagt er, müsste viel früher mit in den Prozess genommen werden, wenn ein neues Produkt geplant wird. Denn dann könnte Design dazu beitragen, Produkte noch viel besser und nachhaltiger zu gestalten. Mit Roberto rede ich darüber, was Designer eigentlich tun, warum viele Coffee Shops heute gleich aussehen und warum das Design von alten italienischen Kaffeemaschinen bis heute beliebt ist.

Die letzte Reise nach Nicaragua und Mexiko war sehr intensiv und hat mich berührt. In drei Anekdoten berichte ich darüber. Über Loyalität, Informations-Asymmetrie auf der Kaffeekette und, Achtung, Kompost.

O Conselho Superior do Ministério Público do Estado do Acre (MPAC) realizou nesta sexta-feira, 10, a 4ª Sessão Plenária Ordinária do ano, ocasião em que 10 promotores de Justiça Substitutos foram aprovados na primeira fase do estágio probatório.

Am 1. Januar 2025 tritt ein Gesetz in Kraft, das die Welt verändern wird. Als Konsument merkt man davon nichts, aber wer Fleisch, Soya, Kaffee oder Kakao produziert, und seine Produkte weiterhin in die EU importieren möchten, ist davon betroffen. Ebenso wie alle Weiterverarbeiter auf der Warenkette.

Frauke Fischer ist Expertin für Biodiversität, importiert Kaffee und Kakao aus Peru und erklärt die Natur in einfach fassbaren Bildern. Frauke war auf dem Weg nach Bern, machte in Basel halt, wir nutzten die Zeit, um einen Podcast aufzuzeichnen. Und in dieser Stunde mäandern wir uns durch Kaffee, Kakao, Biodiversität und wieder zurück.

Following on from our last episode exploring the equipment required for a successful roastery, today we are releasing the complete interview with Scott Stouffer, Chief Sales Officer, Probat.In this conversation, Scott offers incredible insights into the world of coffee roasting equipment and he sheds light on which markets are growing the fastest. He also discusses the latest trends in technology, including automation and alternative energy, and shares important  advice for any roaster looking to sustainably grow their business.Sign 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

In today's episode we're continuing our series on the business of coffee roasting and focusing on the essential infrastructure required for a successful roastery.We'll speak with Scott Stouffer, Chief Sales Officer, Probat and Andreas Idl, CEO & Founder, Cropster to get an overview of the roasting equipment market globally and find out how technology and AI can be used to improve coffee consistency and quality.We'll also speak with Brian Rice, Roaster, Counter Culture Coffee and Simo Kristidhi, Production and Logistics Manager, Solberg & Hansen about the essential pieces of equipment and technology needed when setting up a roastery and how to optimise the space for efficiency.Credits music: "Merry Go Around" by The Velvet Fuzz  in association 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

Our coffee podcast The Coffee Sprudgecast is back for another rousing episode where hosts Jordan Michelman and Zachary Carlsen take a shortcut… a tiramisu shortcut? Michelman discusses an epic event held with La Marzocco in Florence to promote But First, Coffee that included a whole tiramisu cupping (three cakes that used three different coffees). Carlsen springs a package of Twinkies and claims to be able to make a quick tiramisu out of it. There's some horror, some shock, followed by some shocking surprises. There's so much more. Several coffees are had, all brewed with the Ceado Hoop Brewer. Michelman talks about Monmouth Coffee out of London and a bring-your-own-doughnut-to-a-cafe Dorkage Fee. There's an eccles cake and Lancaster cheese. Coffee ice cream is had. A lot going on here. Have a listen! This episode of the Coffee Sprudgecast is sponsored by Baratza, Pacific Barista Series, Ghirardelli, and DONA. Beverages Discussed On The Podcast DONA Hari River Mint Herbal Tea: Dreaming of springtime, we kick off the episode with DONA's delicious Hari River Mint Herbal Tea which is sundried at the source in Herat, Afghanistan. It's the freshest-tasting dried mint tisane we've had (and we love fresh mint tea). Equator Coffees El Salvador Las Pirineos Gesha Natural & Colombia Finca El Guaca Ahi: Equator Coffees continues to push the envelope with outstanding extra-specialty coffees. We couldn't get enough of both and clearly, others couldn't either—the Aji is out of stock! There are plenty of options on Equator's new arrivals page for your perusal, however, so you can find something. La Marzocco / La Accademia Tanzania Songwa Estates: Visitors at La Marzocco's former factory La Accademia del Caffé can taste the delicious coffees from Songwa Estates of Tanzania roasted on site. La Marzocco, Probat, and Mahlkonig all went in on this project back in 2007 and the coffees shine bright here in 2024. Portland Coffee Roasters Guatemala: Representing one of its lighter roasted coffees, Portland Coffee Roasters' Guatemala comes from their partners Miguelina and Finca El Paternal, a twenty-year relationship that has seen an increase in production innovation with tasty results. Other Mentionables St. John Eccles Cake & Lancashire Cheese Lello Ice Cream Maker by Musto

Nikki and Ali G had the opportunity to interview Özlem Biber with EPLAN at Rockwell Automation Fair in Boston last month. She is an Account Manager in the Chicago area and she called on Ali years ago when she was working at Probat so it was a fun reunion. We promise we did not mean to talk about EPLAN so much but we can't be too surprised the conversation kept coming back to it considering Özlem has spent almost 23 years with the company and is really passionate about what she does!Massive shout out to EPLAN for sponsoring our show and being fantastic to work with, the more people we meet and the more we learn about them the more we want to do together. P.S. Their booth at Automation Fair was an amazing sight to behold and we couldn't have asked for a better setup than a glass enclosed conference room on the show floor for doing our interview!Support the Show.Co-Hosts are Alicia Gilpin Director of Engineering at Process and Controls Engineering LLC, and Nikki Gonzales Head of Partnerships at Quotebeam Follow us on Linkedin for live videos, demos, and other contentMusic by Samuel JanesAudio Editing by Laura MarsilioLeave us an audio message or get in touch at automationladies.io

O Podcast "CONECTA - Processo Penal em Debate" é promovido por Nereu Giacomolli (@nereugiacomolli) e Marcos Eberhardt (@marcos_eberhardt), advogados e professores da PUCRS. O 126º episódio aborda o tema da Legítima Defesa Probatória. Nos acompanhe no instagram @conecta.podcast e fique por dentro das novidades!! Compartilhe conhecimento pelo Conecta. Produzido por @prof.felipegiacomolli

Editorial da Gazeta do Povo: As imagens do aeroporto e a pesca probatória

No episódio anterior falamos da necessidade da comunicação clara. E hoje continuamos nessa pegada. O mundo moderno nos desafia com complexidades e informações incessantes, tornando a clareza na comunicação mais valiosa do que nunca. Mas há uma linha tênue a ser observada: é fundamental ser simples, mas não ser simplório.See omnystudio.com/listener for privacy information.

Thomas Koziorowski ist CTO beim wohl geschichtsträchtigsten Röstmaschinenhersteller Probat. Mit ihm rede ich darüber, ob sich das Rösten überhaupt verändert hat in den letzten Jahrzehnten, was eigentlich genau in der Rösttrommel vor sich geht, wie sauber oder schmutzig das Rösten von Kaffee ist, und wie Zukunft des Röstens aussehen wird.

Today's episode was with Ben Morrow of Manhatten Coffee Roasters via a video call. Manhatten, and Ben Morrow, have been roasting some of Europe's most exciting coffees for years and really developing a strong following of loyal customers, so I was very interested in hearing his take on things! It was great to hear his opinions on coffee in the European markets, the differences between Australia and Europe in regards to work and the industry, the switch from a Probat coffee roaster to a newly released Typhoon fluid bed roaster, and finishin it off talking energy via solar panels. Due to it being a video call the audio is not the greatest and we actually were caught out using hand gestures a few times rather than explaining what we were talking about. Lessons learned for next time. I hope you enjoy the podcast!

On this Rate of Rise episode I am thrilled to get to have a conversation with the new U.S. roasting Champion, Andrew Coe of Elevator Coffee in Portland, OR Andrew Coe is the owner and roaster at Elevator Coffee in Portland, OR, founded in 2016. Andrew launched his professional roasting career by winning the first Cascadia Cup roasting competition at Buckman Coffee Factory, a co-roasting facility across the street from his cafe, using a Behmor 1600. He currently operates out of another co-roasting facility in NE Portland called Roast, which is home to a fully customized 1938 12kg Probat (probably one of the cooler machines in town). Andrew also private label roasts for Two Stroke Coffee. He has a masters degree in Mathematics from Oregon State University, and worked as a Transportation Planner prior to coffee. In our conversation we chat about Andrew's entry into coffee, competition, and insights learned over his career In our conversation we cover: Community and its role in learning Key turning points in his understanding of roasting Methods and disciplines for consistency Favorite part of the competition Collecting, curating, and using data How his career experience helped in roasters competition Optimizing  green and roasted coffee Links: www.elevator.coffee Instagram @elevatorcc + @andrewcoaecoffee  Related Episodes: 286 : Coffee Roasting Best Practices w/ Scott Rao RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” 147 : U.S. Roasting Champion, Shelby Williamson of Huckleberry Roasters, Denver, CO 026 : What Your Roaster want you to Know w/ U.S. Roasting Champion, Mark Michaelson, Onyx Coffee Lab   Visit our sponsor ROAST MAGAZINE and subscribe! 

Neste episódio os sócios Ricardo Chaves Barcellos debate com o advogado Vitor de Paula Ramos e com o juiz de direito Dr. André Gomma de Azevedo (Professor de Harvard e do Straus Institute, dentre outras instituições) acerca do uso dos meios autocompositivos – como a mediação - e das janelas de oportunidades que surgem antes ou durante a tramitação dos processos judiciais, sobretudo após a produção de provas.

| Processo Coletivo | Este programa aborda avanços em matéria probatória, liquidação e execução, competência e cooperação judiciária interna, e conta com as exposições de Sérgio Cruz Arenhart, procurador regional da República; e Gustavo Osna, advogado e professor da PUC-RS. A mediação ficou a cargo de Eurico Ferraresi, promotor de justiça do MPSP. O assunto foi debatido no terceiro painel do webinar "O futuro do processo coletivo", realizado pela Escola, em parceria com o Ministério Público de São Paulo, a Escola Nacional do Ministério Público, o Centro de Estudos e Aperfeiçoamento Funcional do MP do Espírito Santo e do Tocantins, e a Escola Superior do Ministério Público do Paraná e de Goiás. O “Direito ao pé do ouvido” é um podcast com as aulas e palestras da Escola Superior do Ministério Público de São Paulo. Venha para a aula de hoje!

Para ter acesso a mais conteúdos práticos sobre o processo de execução, é só ficar de olho no meu canal do Telegram e nas minhas redes sociais, porque diariamente eu publico, gratuitamente, muitas dicas como esta.Entre agora no meu canal do Telegram clicando nesse link: https://t.me/juizjoseandradeUm grande abraço,José Andrade

A Uerj divulga uma boa notícia para as suas servidoras da universidade: a partir de agora o tempo das licenças para gestação, maternidade e amamentação será incluído na contagem do estágio probatório. Essa medida, segundo o reitor Ricardo Lodi, é uma forma de apoio às mães que são docentes ou técnicas, e tem o objetivo de reconhecer e garantir, cada vez mais, o direito das mulheres. Para saber mais, acesse www.uerj.br Do Rio de Janeiro para Rádio Uerj, João Gabriel Gomes.

Neste episódio conversamos com Ravi Peixoto, procurador do Município do Recife, em Pernambuco, sobre os standards probatórios no direito processual civil. O que são os standards probatórios e a influência do direito dos países do common law na consolidação deste conceito no Brasil? Qual a utilidade prática deste instrumento jurídico para o direito processual civil? Quais os meios possíveis e necessários para se estabelecer um grau mínimo de suficiência probatória, perante uma hipótese fática? Os standards de prova são compatíveis com o direito brasileiro? Estas e outras questões são debatidas neste episódio. Comentários e sugestões: julgadosecomentados@mppr.mp.br || Siga o MPPR nas redes sociais: Facebook: Ministério Público do Paraná, Twitter: @mpparana, Instagram: @mpparana, YouTube: Escola Superior do MPPR e site da ESMP-PR: https://escolasuperior.mppr.mp.br/ Produção: Eduardo Cambi e Gabriel Oganauskas || Edição: Gabriel Oganauskas || Créditos: Aces High - KevinMacLeod (incompetech.com), CC BY 3.0 || Floating Whist by BlueDotSessions || In The Back Room by BlueDotSessions || The Stone Mansion by BlueDotSessions || Vienna Beat by BlueDotSessions

"We're talking about a 90% growth in your transaction volume because no lead is a junk lead. There's no situation where you'll get to a dead end and go 'I don't know what to do,' or 'I can't help you.'"Networking with attorneys for Real Estate Referrals: What probate attorneys and estate planning attorneys want from real estate partners, and where the biggest opportunity to grow transaction volume is.Full episode notes: https://probatemastery.com/how-to-get-referrals-from-probate-attorneys-real-estate-dealsEstate Professionals Mastermind is thrilled to have Arizona probate and estate planning attorney Rilus Dana on for a real estate Ask The Expert episode! As the founder of MAATLegal.com, Rilus Dana knows what works - and what doesn't - when it comes to attorneys and real estate practitioners working together as vendor partners.This episode will break down how legal services are changing and what attorneys want from real estate agents and investor partners.Timestamps (YouTube Links)0:00 What type of realtors and real estate investors do probate attorneys want to work with?2:32 How I became an estate planner and opened a law firm4:13 What are the current issues affecting law firms and how are legal services changing to provide better service to probate clients?12:07 How to get leads and listing referrals from probate attorneys13:37 How to get estate planning referrals from your real estate client database or SOI15:00 How to pitch comarketing and cobranding when prospecting attorneys for referrals17:09 Get past the law office gatekeeper: Become the paralegal's favorite real estate professional18:52 Why I tell clients not to sign listing agreements with their Realtor friend22:54 Creative finance and wholesaling probate leads: The Pace Morby probate offer strategy26:08 How to explain lease with option to purchase to motivated sellers in probate30:44 How to monetize every real estate conversation: Example creative finance script36:18 Seller financing for probate real estate sales and estate planning (Plus, taking capital gain without depreciation recapture)40:59 How to make estate planning attorneys and probate attorneys want to work with youPLUS: 31:28 VIEW VIDEO OF REAL ESTATE SCRIPT EXAMPLE MINDMAPJoin our Facebook group, Estate Professionals Mastermind: https://facebook.com/groups/estateprofessionalsmastermindPre-Roll Information: Join our Facebook Group: Estate Professionals MastermindCheck out ProbateMastery.com for the probate certification course and more content.

No episódio de hoje, a advogada Luíza Guimarães entrevista Ravi Peixoto, professor de Direito Processual Civil, escritor e especialista no tema de Standards probatórios no direito processual brasileiro. Ravi é mestre em Direito pela UFPE e doutor, também em Direito, pela UERJ. Como citar esse episódio: Ep.68 – Standard Probatório. Entrevistado: Ravi Peixoto. Entrevistadora: Luiza Guimarães. [S. l.]: IBADPP Cast, 15 fev.2022. Podcast. Disponível em: https://open.spotify.com/episode/6ymCWYxdJAxei7z9NLm65M?si=0facbad3860d4560. Acesso em: 15 fev.2022. --- Send in a voice message: https://anchor.fm/ibadpp/message

No episódio de hoje a advogada Luiza Guimarães, especialista pela UCSAL, mestre em Direito pela UFBA, conversou com Thiago Vieira sobre BARD. Como citar esse episódio: Ep.66 – Standard Probatório - BARD. Entrevistada: Luiza Guimarães. Entrevistador: Thiago Vieira. [S. l.]: IBADPP Cast, 17 jan.2022. Podcast. Disponível em: https://open.spotify.com/episode/4MoZjxDdmw9zw7VRDlQdY7?si=cca24cfeb55e44f4. Acesso em: 17 jan.2022. --- Send in a voice message: https://anchor.fm/ibadpp/message

Neste vídeo está tudo o que você precisa saber sobre a ação probatória autônoma. Essa ação pode te ajudar a provar que o requerido possui patrimônio suficiente para garantir o pagamento de honorários e de outros créditos. Me conta aí se você costuma ingressar com esse tipo de ação.Para ter acesso a mais conteúdos práticos o processo de execução, é só ficar de olho no meu canal do Telegram e nas minhas redes sociais, porque diariamente eu publico, gratuitamente, muitas dicas como esta.Entre agora no meu canal do Telegram clicando nesse link: https://t.me/juizjoseandradeUm grande abraço,José Andrade

No episódio de hoje a advogada Luiza Guimarães conversou com o professor Gustavo Badaró, vinculado ao programa de pós-graduação e graduação da Universidade de São Paulo sobre Standard Probatório. --- Send in a voice message: https://anchor.fm/ibadpp/message

Dame i gospodo, predstavljamo vam teški dar-mar, već na prvi pogled veselu i zabavnu epizodu podcasta. Službeno govoreći, s nama su: - Vladimir Posavec Tušek, hrvatsko-srpski glumac rođen 6. srpnja 1974. godine; kazališni, televizijski i filmski glumac poznat po brojnim ulogama diljem regije, koji je od nedavno i redatelj predstave Tesla-prilagođavanje anđela iiii - Momčilo Otašević, crnogorski i hrvatski kazališni i televizijski glumac, rođen 20. veljače 1990. u Cetinju, poznat po brojnim ulogama diljem regije, koji je od nedavno izluđivao redatelja predstave Tesla-prilagođavanje anđela Hahah, neslužbeno s nama su Vlado i Momo, otkačeni obično neobični momci i predobar duo iz predstave Tesla-prilagođavanje anđela. Predstavu smo gledali i svakako vam predlažemo da ih pogledate. Osim što su nas dodatno zainteresirali za velikog Nikolu (Teslu), otkrili su nam i čari svog zajedničkog rada. Mislimo da će vam gledanje/slušanje ovog podcasta još više učiniti zabavnim gledanje njihove predstave. Smiješno je kako ih na wikipediji opisuju kao „srpski“ i „crnogorski i hrvatski“ glumac, a dečki su razbacani po cijeloj regiji i zadnje što im fali u opisu je državljanstvo. Vlado se pravi važan jer je kao prvi put redatelj neke predstave, a zapravo mu ide kao da je rođen s tim Vlado je također u pripremi za starost, što nam prilično dobro pojašnjava i čini dočekivanje starosti baš zabavnim. Probat ćemo to i mi. Momo je nabrijan do daske, obožava svoju obitelj i to je tak super za slušati. A njih dvoje zajedno su pravi pogodak za prvu epizodu LB podcasta u četvero Malo su nam se ispreplitali glasovi u isto vrijeme ali što sad, učimo polako. Uživajte u ovoj nabrijano dobroj epizodi. A vi dečki, fakat ste otišli prebrzo. Molimo, vratite se ponekad, nismo prošli sve teme Svi smo mi jedni drugima inspiracija http://linktr.ee/lb.podcast OBAVEZNO IH ZAPRATITE NA: FACEBOOK: https://www.facebook.com/kazalistebina INSTAGRAM: https://www.instagram.com/vladimirposavectusek_official/ https://www.instagram.com/olicmom/ https://www.instagram.com/kazalistebina/ ZAPRATITE NAS NA: FACEBOOK: https://www.facebook.com/LBpodcast741 INSTAGRAM: https://www.instagram.com/lb.podcast Glazba: Martin Crneković aka Full Ferry https://www.instagram.com/djfullferry Montaža: Bruno Vargović https://www.instagram.com/bruno_vargovic Animacija: https://www.instagram.com/mavra_ PARTNERI: FOURBEES j.d.o.o. https://fourbees.hr/ RIDIMUTAK BEACH https://www.instagram.com/ridimutak_losinj/ https://www.facebook.com/ridimutakbeach https://www.youtube.com/watch?v=KLR-RJAkH0Y&ab_channel=RidimutakBeach

Mr James Hoffmann was a world champion barista. Mr Ishiwata visited him in London to find that he was using Probat's machine restored by Schuilenburg in Belgium. - オーストラリア製の焙煎機があるかどうかもよくわからない時代に石渡さんが焙煎機を探す手がかりにしたのはバリスタの世界チャンピオン、ジェームズ・ホフマン氏が使っていた焙煎機でした。

No ep 14 da segunda temporada, Janaina Matida recebe Marcella Mascarenhas Nardelli, Clarissa Guedes e Vinicius Nabak para uma conversa sobre standards probatórios da revisão criminal. Instagrans: Janaina Matida: @jana_matida Marcella Mascarenhas Nardelli: @marcellamasc Clarissa Guedes: @cl.arissa6816 Vinicius Nabak: @viniciusnabak Apoio: @emaiseditora

1.1) O Direito Probatório no Direito Processual Civil 1.2) A máquina em "substituição" ao ser humano 1.3) Os vieses e a inteligência artificial no momento de julgamento 1.4) Conclusões

Today the guys are sitting down with  local songwriter, poet, and podcast producer James Kibby to talk about Art and the creation of it. James has released two albums, two EPs, and two singles with his latest album being, "The Weekend Preacher." James is also involved with the "Transforming Lives Together Podcast," the "Devices and Desires Podcast," and his podcast "Deer Tracks." As always we are drinking a fresh brewed coffee, today's is from RoZark Hills Coffee Roasterie. They ensure your coffee drinking pleasure by carefully sourcing and purchasing the coffee beans from renowned coffee importers and roasting them to their maximum flavor potential. They roast each load with meticulous care by sight, aroma, time and temperature on vintage Probat and Barth roasters. . This hands on roasting procedure with these seasoned roasters produces the quality of coffee YOU want to put in your cup for the ultimate coffee drinking experience. RoZark Hills Roastery's commitment to you is to provide quality fresh coffee roasted to peak flavor for your complete drinking experience. Go to  www.rozark.com to find out more.

Combate ao crime organizado e direito probatório de 3ª geração é o tema da edição do programa Em Pauta da próxima quinta-feira, 13 de maio, a partir das 10 horas, no canal oficial do CNMP no YouTube. Para falar sobre o assunto, o convidado é o promotor de Justiça do Ministério Público do Estado do Acre (MP/AC) Júlio César de Medeiros.

Adjektiv

No episódio 6 da segunda temporada, Janaina Matida recebe Roberto Portugal de Biazi para uma conversa sobre qual seria o adequado standard probatório para a hipótese fática de suspeição do julgador. Instagrams: Janaina: @jana_matida Roberto: @betopbiazi Improvável: @improvavel_podcast Apoio emais: @emaiseditora

No episódio #19 do Direito do Concursando, o advogado Sérgio Camargo explica que um servidor público que está em estágio probatório não poderá utilizar o período cumprido caso tome posse em outro cargo público.

Alexandra Mosher: [00:00:00] This is part two of the interview with Sarah Parish, one of the founders of Torch Coffee in Seville, Spain. Sarah expands on her background growing up in Guatemala and how this affected the why behind her opening up a coffee shop. She also expands on how a trip from Torch's founder helped her and her sister to press on and what it looks like to be clear about your business's culture and the systems within your business. Sarah shares her story here with SCI's Alexandra Mosher.How's it been like knowing that it's your last, your last month there? Cause what you've been there for five years? Four years? Sara Parish: [00:00:45] Almost nine... eight, eight and a half years. Alexandra Mosher: [00:00:48] Almost eight and a half?!Sara Parish: [00:00:49] Yes. Yeah, by the time we got a residency, we got all the paperwork done, we looked for a locale, remodeled, everything else... so the business has been open five years, but it took us about six months before. So just by one thing after another it's we've been here a little over eight years now. Alexandra Mosher: [00:01:10] Okay. Yeah. Cause that's what I was kind of wondering, because I know you guys have had the shop for what, like four years now. Right? Sara Parish: [00:01:17] September 15th would have been five years. So two weeks till five years. Alexandra Mosher: [00:01:23] Yeah. I was trying to figure out the timeline for like how everything started. So can you walk me through like the timeline of what happened for those eight years? Sara Parish: [00:09:11] Going back to the very beginning, when I first had the idea of opening coffee shop, I think it wasn't so much about coffee for me. I know a lot of people get into coffee shops cause they love coffee. For me, I think it was the idea of like I've always loved business. I've always been really drawn by it, but it was also the idea of community around the whole coffee shop and the coffee community. That was really appealing to me. I probably didn't understand or grasp the full concept of it until I actually got into coffee, but that was super appealing for me. Like just to have a space where you can just connect with people and have conversation. I think that was one of the main motivators for me was more the business aspect and the community aspect of coffee. Sara Parish: [00:01:34] When we first got here, we moved to Spain with just a regular tourist visa, just to try to get information. Spain is really well known for horrible bureaucracy and nothing is clear and the immigration system is just a mess. Like there's tons of blogs and jokes and memes about it, but we could not find any information whatsoever online about what type of visa or residency we needed to apply for.So we're like, well, we have a 90 day tourist visa. Let's just go to the offices, try to get some information, hire a lawyer, whatever we need to do. We are here on six months and then we were able to extend it several times so we could stay here while we applied for the residency. But it took us almost a year and a half just to get the residency paperwork done.It was, it was just a huge mess. Like we would go to one office, no one could give us information or they'd say, "you need this document from this place." So we'd have to make an appointment, the appointment was a month away. So we have to waste a whole month. Finally get to our appointment and we show up to that office they're like, "no, this isn't the right office. You have to make an appointment somewhere else." And wait another month, it was just a year and a half of basically being sent from one place to another, trying to figure out what paperwork we needed to send in. So after a year and a half, we were finally able to figure out what it was that we needed to do, what paperwork was required. We were able to get everything together [and] submit the paperwork. So it took us about a year and a half. And then once we finally got our legal residency, then we started trying to look for locales, which was also very... wasn't easy. When we first got to Spain, I was 25-26 [years old]. My sister was 23-24. And that age in Spain is like really, really young. In the States, I think that they have this [idea] like once you're 18, you're an adult. You move out, you live on your own, you're self-supporting, you pay for your own things. But the culture in Spain is like, you can be 35 - I have friends, guy friends, that are lawyers and engineers, and they're like 35-40 [years old] and they still live at home.And so at 25... two single women in their twenties was like, "What? You guys have no idea what you're doing." Like no one wanted to rent us a place. They thought that we didn't know what we were doing. Which is partially true, but so it took us another eight months or so I think to finally find a locale that we liked that was a reasonable price and that was willing to rent to us.And then once we got that worked out, then it took us, I think, four or five months for the remodel and getting it all ready for opening. Alexandra Mosher: [00:09:52] Okay. And you started it with your sister, right? Sara Parish: [00:09:54] Yes. Alexandra Mosher: [00:09:55] So was that the same thing for her? Like, tell me what that was like with you to like, talking about it. Sara Parish: [00:10:00] We're very, very different. I'm probably more of the business side. She's super talented in a bunch of stuff, but I don't think Vicky ever was drawn to opening a business. I think she just opened the business cause it sounded like a good idea and she want to do it with me, but she's not the business person. She's super creative. She's really good at decorating. She's super good at coffee. But she wasn't drawn into coffee so much for the business as I was, she just got on board because I threw the idea at her and it sounded really cool. And we work really well together and now she loves it. But I think at the beginning it was just the idea of working together and starting a project together.Alexandra Mosher: [00:10:40] Okay. So starting a coffee shop is a pretty big commitment and like, where did it go from like a fun idea to like, "okay, let's actually do this."Sara Parish: [00:10:48] I think it was very progressive. One thing led to another and we kept trying to take steps in a certain direction and then one door would open up another door When we first decided that's what we wanted to do, and we both decided that we wanted to do it in Spain I had this idea that I was like, "we'll be back in six months, open in six months" and it ended up taking almost two years to finally get back and have the finances and have everything ready to open, but it was just the way things worked out were super, super cool, because we had the idea, we were determined that's what we wanted to do, but we had never worked in coffee. We knew nothing about coffee. We had never opened a business. We worked a lot, had management experience and that kind of stuff, but it was basically "let's open a coffee shop," but we had no background and [had] never worked in a coffee shop before in our lives.And so it was... it was that just one thing led to another. It was of love, like social entrepreneurship. So I found a business/social entrepreneurship course in Thailand, and that's where I met Samuel! Samuel was of one of the speakers there. He invited us to go - he heard that we were opening a coffee shop - and he invited us to go to China, to Greenhouse and get our coffee training. And he had lived a while in Guatemala. We knew a couple of the same people in Guatemala. So I was like, "Hey, why not?" And so we went and we spent, I think it was a little over three months in China learning coffee. So it was basically, we were at the coffee shop all day. We had trainers, there were two types of coffee. So it was just like hands-on practice for about three months. And that was all the coffee training we had before opening. After China we went back to the States to look for investment, get all our paperwork together and that kind of stuff. So it was more like meeting Samuel in Thailand - he was the one that kind of introduced us into specialty coffee and helped us get trained and have a little bit of experience before opening.Alexandra Mosher: [00:12:41] Wow! That seems so divine that you would meet Samuel, who's been in Guatemala… and I always thought you guys met in Guatemala. That's so crazy that you guys met in Thailand. Okay. So before that, were you thinking about not doing specialty coffee or just going to do, like... Sara Parish: [00:12:56] I didn't even know that was a thing.Alexandra Mosher: [00:12:59] Okay. Sara Parish: [00:12:59] My first introduction to specialty coffee was with Samuel. He was telling me third wave coffee. I was like, "what the heck, is this?" And that was the first time I ever saw latte art. And that was weird. Because growing up in Guatemala, you're surrounded by coffee, but most of the good quality coffee was always exported. And so I've been drinking coffee since I was a little girl, but it was just coffee. [You] know, we understood that it was from the area, but I had absolutely no concept of specialty coffee then. So he was our first introduction to it.  Alexandra Mosher: [00:13:33] If you can think back to when you first started thinking about opening a coffee shop, what was your ideal vision? What was like your dream coffee shop? Sara Parish: [00:13:44] Decor-wise. I think Vicki, my sister was the one that had more of an idea. And I think what we ended up opening up with is pretty much on what we were envisioning. It was a little more industrial. We played off a lot of the Torch brand with blues, black accents and stuff like that, but, it did - eventually it would change over like the two years that we're looking at or planning opening a coffee shop - our end product is pretty much what we wanted. Alexandra Mosher: [00:04:57] When you first were going into it, did you kind of expect that it was going to take that long? Or did you have like a different idea? Sara Parish: [00:05:06] No... I didn't think it was going to take that long at all. I think the most frustrating part, it took us a while to find investment, but that was kind of, we kind of knew that was going to happen, just trying to find investors for a different country. We knew it wasn't going to be easy. But I think the part, the most frustrating part was trying to get residency just because we're opening business, so we have an entrepreneurship visa or residency, or had... you would think a country that was in crisis would be more willing or a little more motivated to try to get entrepreneurs to open businesses here, but it was a drawn out absolutely stressful, confusing process.And like the whole time we were here, we weren't working and we were still having to like pay rent and, and all that kind of stuff. So I think that was the most frustrating part of the process. Alexandra Mosher: [00:05:58] It's interesting because I feel like, especially in the United States, we have this idea of Spain, like, "I'm going to move to Spain and I'm going to start a business and it's like, woohoo! like party all the time!"Sara Parish: [00:06:10] No, it's, it's not like that at all. It's, it's actually pretty sad in my opinion. It's really, really sad to see because like, you talk to young people here and I don't know anybody, anybody that's my age or younger - I'm 34 - my age or younger that actually wants to open a business.Because everyone knows how, how difficult it is and how high taxes are and how many regulations and paperwork and bureaucracy and roadblocks and everything that they put towards for you that it's, it completely kills anybody that has any desire to do so. And that was even before, like this whole situation and everyone here wants to work for the government.And so I think in the States, almost like they have this idea that anyone that works for the government is kind of like... like even like you think about like post office, like who wants to work in a post office, but here that's like actually, people... that's, for them, that's a great career choice because they know no matter what you'll be working for the government, you'll have a steady paycheck, they can't fire you because it's impossible to get fired here. Any kind of crisis, like right now, COVID, everybody that works in the government has a stable paycheck. So it's kind of sad that like, they don't incentivize entrepreneurship at all here. And I didn't see that until moving here and being here for nine years that I don't know very many people that actually have the desire to open businesses here. Alexandra Mosher: [00:15:57] Right. Okay. So take me back to when you guys first opened up the coffee shop, what was that like for you guys? Sara Parish: [00:16:04] It was tough. We were the very first specialty coffee in the city and we were one of the very first in the country. So no one understood the concept.It was something completely different that was done in the city. And we were in a very, very traditional city. There's even a saying here in Seville called de todo la vida, which is "of all your life," and they say it constantly. You just hear people and it's just like a common theme that comes up with every conversation where they say "de todo la vida."So they like things that they're used to that have been normal for them during their whole life. And so when people would come in, that's what they'd ask us. They're like, we want a coffee. So we explained to them the difference in specialty coffee is going to taste different. Like we would kind of educate them a little on specialty coffee."No, no, no, no, no, no. I just want one my whole life. De todo la vida." And we're like "it's going to be different." The first two years of the coffee shop was most of our time was spent with just explaining and educating and communicating what specialty coffee was. So it was, it wasn't so much serving. It was more communicating and educating, and it was just really long hours trying to introduce a new product to… or create a market where there was [none]. There was no specialty coffee market in Seville at all.It went from the coffee they serve here in Spain is a low quality or robusta and they roast it called torrefacto, which is they roast it with sugar. So it's like charred black, really dark coffee, and it's super, super cheap. So they're used to buying coffees at a bar that they drink in 30 seconds and leave for less than a Euro.And we were charging two to three times that, and it took us a lot longer to make because you have to follow certain steps and you heat up milk only once. And so it was a totally different concept of coffee from going, "coffee is something you drink really quickly just to give you caffeine in the morning at a really, really low cost or price" to something artisanal that takes very long to make and their concept that was very expensive.So it was a big shock. We just thought, "Oh, people are going to want to try it. Cause it's something new and cool and different." And we didn't realize how traditional the city was and how hard that transition was going to be to try to get people, to try this new product.Alexandra Mosher: [00:18:36] So you were like not only dealing with starting your first business, but also in a different culture too, like putting it into a different culture. Sara Parish: [00:19:09] I think it was, it was a huge emotional rollercoaster because we weren't making money. We were losing money the first three and a half years that we were open... four years that we were open. Expenses are super high here. Taxes are very high. So like during the first three, three and a half, four years, we wanted to make it work, we were super passionate about it. We were really excited about [it] being our first business. We were very motivated to make it work, but it was an uphill battle the whole time. We weren't making money. We were losing money. We weren't making... There were times where we didn't even get a salary. We're working 80, 90 hours a week, every single day, had no time off. Had no social life, had no personal life. And there was months where we were like, “okay, we did all that. And we're not even making a salary.”Sara Parish: [00:23:20]  You get into this routine of like, and you just get used to being in this routine. Like now I look back at them, like I have no idea how we were working 90 hours a week, but I think your body, you just get on adrenaline and you just get on this routine of, that's just what you do every day.You wake up in the morning, you go to work at 7:30 in the morning, you get off work at 9:30 at night, you go home, have dinner, go to sleep. It's just this routine that you get on. That it's like a, what is that called… a hamster wheel, that you just don't get off and you don't really realize how you're on the same routine, but I think it hit us when we started [thinking] like, “okay, we've been doing this for three years and what have we done other than the coffee shop?" And so, it's hard to describe because you get in this routine, but at the same time, you're like you see that time is passing by. And you're not getting any younger and you've missed out on a lot of stuff that people are doing that... oh, I'm going to get emotional! And that part's hard. Alexandra Mosher: [00:24:24] Yeah. You felt like you had missed out on stuff cause you had to focus so much on the business. Sara Parish: [00:24:29] Yeah. When, like my friends are traveling and having fun and get to go on holidays and like for five years of my life, I didn't have vacation. I didn't have a personal life. I didn't have a social life.So that's, what's been, that was tough. Yeah. And so it wasn't just like the stress of our- the business isn't making money. How are we going to cover the expenses of the business? But on top of that, the personal sacrifice, we weren't even making money on a personal level. So I was like, is it worth it? Is the business worth all the sacrifices we're making on a personal level?So it was just like a huge mix of stuff of like, we really wanted to make it work. Because there was a project that we loved and we were passionate about, and we put a lot of effort and sacrifice and we invested a lot into it. But at the same time, on a personal level, you sacrifice a lot, a lot to try to get the project up and running.So it was a huge rollercoaster of emotions of like some days where we're excited because people - it was starting to pick up and we're starting to get recognized and we're doing really well on TripAdvisor. And we were starting to get recognized in the European coffee community. So there were highs and like emotions of like it's working a little, but then lows once you start looking at the finances and you're not making money and how we're going to pay rent and how we're going to pay taxes.And so it's just like every single day was an emotional roller coaster and you never knew what it was going to be like, it was going to be a great day or really, really bad day or... It was very, very tough. Alexandra Mosher: [00:14:09] Okay. And was it like the community feeling that you were looking for?Sara Parish: [00:14:12] Different! Very, very, very different. We had never worked in a coffee shop. We had never opened a business before. So I think before opening the coffee shop, our vision was we're going to have so much time off and we're going to have time just to sit down with customers and talk to them for hours on end. We just like everyone's idea when they go into the coffee shop, of just how peaceful it is. And the reality was totally different. There were days we didn't even have a chance to sit down and have lunch much less sit down and have conversations and community with people inside the coffee shop.So it was very different the way we had imagined it at the... before opening. But we did find that even if we were working and we didn't have a chance to sit down with people, community was still created, especially with our team. now we have a really good relationship with even the other coffee shops in the city.We have a WhatsApp group and we're always talking on there. We get together to have coffee or drinks or whatever about once a month. So community naturally happened, but it wasn't the way we envisioned it.Alexandra Mosher: [00:15:21] So you felt like, maybe - correct me if I'm wrong - like for you, you had community more with like your team and other coffee shops, but you were kind of expecting you to have community with like the patrons, the people. Sara Parish: [00:15:33] There was also a lot of community there with our locals, with the customers that would come in every day. But just the way we envisioned it was a lot more us behind the bar working and that interaction and conversation and that kind of stuff. It wasn't so much, we had envisioned it was more going to be like, we're going to sit at the tables and we're going to be able just to have conversation with everyone all day. Alexandra Mosher: [00:24:46] Yeah. So you had the business for five years, total? Sara Parish: [00:24:51] This month we turned five years. Alexandra Mosher: [00:24:53] Okay. Sara Parish: [00:24:53] So like really hard sacrifice was I think three and a half years.Alexandra Mosher: [00:24:59] But even the year and a half recently, you still were not able to do a whole lot besides the business? Sara Parish: [00:25:08] I would say maybe six to eight months before COVID, it was going very well. We're finally, we weren't having to work. We weren't needed, there was days we'd go into the coffee shop and like, we're like, "okay, we're leaving," because there's nothing for us to do. We were able to hire enough staff. Everything was running by itself. Basically we were there just to supervise, roast coffee, do admin work, paperwork, that kind of stuff. But like the daily work of the coffee shop, we were completely not needed anymore. I would say about eight months before COVID hit. So during that time it was really nice, cause we, we finally saw that it was working. We had time off, we were able to build friendships with people. That period of time was good. Alexandra Mosher: [00:25:48] So for someone who wants to start a coffee shop, would you tell them that it's worth it? That it's a good idea? What would you say to them?Sara Parish: [00:25:57] Me and my sister talk about this quite often. We're like, if we could go back, would we still do it? And we both say yes. It's super weird, because like I look back at it and I'm like, "it's emotional, but I don't see myself doing anything else." And also during COVID and everything that's been going on right now, we've been trying to decide what to do.And we're both like, I can't see myself working for anybody else. It's been super hard and it's been an uphill battle. I wouldn't have changed it at all for anything. Just because like the lessons you learn, your personal development, how you grow as a person, experience that you have, the people that you meet... for me, that was all worth all the sacrifice for sure. Alexandra Mosher: [00:26:38] Would you say the hardest part was just missing out on certain things that you would've liked to be at? Sara Parish: [00:26:43] Yeah.Alexandra Mosher: [00:26:45] Why do you think that part was the most difficult for you out of like everything that could have been the most difficult?Sara Parish: [00:26:50] I think just being like completely honest and raw and vulnerable, I think the aspect that I'm a single woman about to turn 34 years old, that hits you hard. And so it's like, I only have a few more years left. Like I'm 34. Like that starts, that starts creeping up on you. And so, I think that's been the hardest part.We knew before COVID - we have been talking to Samuel about it for a long time now - we knew eventually we wanted to sell the business and move back to Guatemala. So we always knew that was kind of the direction we wanted to go in. But business in itself was doing great. We paid off our last debt two weeks before COVID hit. We had gotten a couple months behind on rent and two weeks before COVID hit, we caught up on all our rent. We had a line of credit that we had gone into the negatives quite a bit. We had finally gotten up to zero on that. So two weeks before COVID we're like, "okay, we're finally from here on out, we're going to be able to start making money." So we were making that to cover all the expenses and then to be able to get caught up a little on our debt and stuff.Alexandra Mosher: [00:28:18] Okay. And then what happened? How did COVID affect everything? Sara Parish: [00:28:24] At first, here in Spain, they just announced a two week shutdown. That first it was literally within 24 hours. We went into work on Saturday and we started just hearing "they're shutting things down in Italy. All the businesses are closed in Italy." There was a lot of rumors of it happening in Spain. So we were trying to work on Saturday. The weekends were really, really busy for us. Like it was nonstop. So I was trying to work and produce and be with customers and all that kind of stuff. At the same time, it was trying to figure out what was going on with the news and if the government was making any announcements. And then all of a sudden I started noticing on Instagram, on social media that a lot of the coffee shops in the country were closing voluntarily. And I was like, what do we do? I had eight people on staff. So I was like, I can't just close my business for two weeks when I have eight people that depend on their jobs, like four out of our eight staff have families, have kids, and it's a huge responsibility.And so I was like, I don't know what to do. I don't know what to do. And so, that was just during one day, by the end of the day on Saturday, we were getting a lot of pressure from people through our Instagram, our social media of why we hadn't closed yet. This wasn't even 24 hours. We had no time to even make a decision.And tons of pressure. We're getting pretty nasty messages. And so by Sunday, we decided for our staff not to come in and me and my sister would work by ourselves until we could figure out what was going on. By Sunday night, they announced that all the hospitality businesses had to be closed by Monday morning. We did not even have time to go through our fridges. We had just stocked up on a bunch of food. We had just ordered a bunch of green coffee. They didn't even give us a chance to go through everything that we had ordered. It was literally 24 hours and they shut us down. And what started off as two weeks ended up being two and a half months that we were completely closed down.It was very difficult, very difficult. Luckily in Spain, all of our staff was able to go onto unemployment. So for the two and a half months that we were closed, we didn't have to pay salaries or social security for them. So we just had to figure out what we're going to… how we're going to pay all the other expenses.We still had to pay rent.We had to pay all our taxes. We had to pay light, but luckily we didn't have to pay salaries during the two and a half months that we were closed. Alexandra Mosher: [00:30:56] Pre-COVID, you guys were thinking about going to Guatemala. What was influencing that decision? Why were you deciding to sell the business and go back to Guatemala? Sara Parish: [00:31:06] I think it was a big mix of a lot of different reasons. I think we realized what we wanted on a personal level. We weren't going to be able to accomplish that in Spain. Vicki, and I have always had the vision of like, for us, it wasn't just about opening one coffee shop. I've always wanted to open several coffee shops and do a roastery and like eventually do school. And like, we had a vision of a lot more and we realized that in Spain we were always going to be limited just because expenses are so high, taxes are ridiculous. Bureaucracy is... it's just difficult.So we just felt like we were never going to be able to accomplish what we really wanted to here in Spain. We would always be like, okay, if we just want to open up one coffee shop then it would work. But when we expand and stuff like that, it'd be very difficult here. So I think it was a mix of that. And then just on a personal level, we were kind of ready to go home, be back with our family and our friends. We were also excited about the possibilities or the prospects of what we could do in Guatemala. So I think it was just a mix of everything. Alexandra Mosher: [00:32:09] How did COVID kind of change what ended up happening? Sara Parish: [00:32:16] It's actually been a progression. So when we were able to open up again, we were only able to open up at a 30% capacity and at that amount we lost all the tourism. Before COVID we were… about 85% of our customers were tourism. And now borders are shut down. So there is a little bit of tourism in Spain, but it's just European tourism right now.When we opened up, it was just me and my sister working all our staff is still under unemployment for a while, but we knew tourism probably wasn't going to be coming back until 2021. And with the expenses we had with rent, just all the expenses that we had, that it would be very, very difficult to get back on our feet.And if we were able to, we'd get back into debt, we'd accumulate quite a bit of debt just trying to make it through that next year. So we were opened up for another two months, just me and my sister working by ourselves. And then we decided at the end of August to close. Our idea at the end of August was to look for a different locale - find something really small, something really cheap. And at least that would reduce the expenses and try to survive this year. And then by next year, maybe we can save the business and try to sell it. So if we save the business, try to sell it, we'll take that money and we'll move back to Guatemala. But just this last, two weeks, we've decided that it's not even worth trying to reopen here and we're just going to head out to Guatemala and try to set up there.Alexandra Mosher: [00:33:55] What was that decision like? How did you guys feel about that? Sara Parish: [00:33:59] It's tough because pre-COVID a broker had valued our business at like $280,000. We were going to make a lot of money. We were able with that money, we were [going to be] able to do a lot of things in Guatemala. And now our idea of going to Guatemala went from being able to sell our business for $280,000 and having a big chunk of cash to be able to do something in Guatemala to now, basically all we have left is our furniture and our machinery, and that's it.Alexandra Mosher: [00:34:45] What you want to do in Guatemala is you want to start some more coffee shops? Sara Parish: [00:34:50] For now I think our idea is just to open a small coffee shop and maybe focus more on roasting. More roasting, sourcing coffee, buying coffee directly from farmers there, eventually getting into education, but I think we're going to focus more on roasting and education and not so much on coffee shop. We've realized coffee shops is a huge investment of time. And so we were thinking about maybe focusing a little bit different. Alexandra Mosher: [00:35:15] So like, even though you wouldn't have done it any differently with starting the coffee shop you've kind of like moved away from, for now, doing another coffee shop.Sara Parish: [00:35:26] I think eventually I would be open to opening a large one like we had here, but I think for our next step would just be a smaller coffee shop. Alexandra Mosher: [00:35:34] Okay. So you would eventually like to open up another coffee shop. Sara Parish: [00:35:38] Yeah. Alexandra Mosher: [00:35:38] So you mentioned the reasons why you wouldn't have done it any differently. You said personal development, all the lessons that you learned, what were some of the other things? Sara Parish: [00:35:51] Just experience. Just the experiences we've had here. I think that opening your own business, being pushed to your limits, having to deal with all the mix of emotions, all the problems that you have on a daily basis. I think that is like, on a personal development side, is huge. Lessons and learned that I don't think you'll ever learn - Alexandra Mosher: [00:36:29] Could you imagine that when you first had this idea about the coffee shop, that it would take you like through this whole journey, and like...Sara Parish: [00:36:36] No...sometimes ask us - people that kind of understand the Spanish market ask us - like, what were you guys thinking?I was like, it was pure ignorance, honestly it was pure ignorance. We got into this, not having any idea what it was going to be like. We had heard people say opening a business is difficult, but I don't think until you're in it and you experience what's really like you fully grasp that. Cause it's like a whole other level of difficulty. Cause like before I was working a job, so you have difficulties, you have a boss that's behind you. You have stress, you have deadlines, but never to the level where it's like 24-hour non-stop where you're waking up at 3:00 in the morning, trying to figure out what you're going to do with your espresso machine that's broken or little things like that is.. It's a totally different level of stress that unless you're in it, I don't think you'll fully grasp it or understand it. We knew it was going to be hard and we knew it was going to require a lot of work and a lot of effort, but you don't fully get it until you're there.Alexandra Mosher: [00:37:41] So can you tell me something that people wouldn't necessarily think about? Like, what was one of your favorite parts of owning a coffee shop? Sara Parish: [00:37:50] There's tons of things that I love about it. Something that's been super cool for me is like, we can literally go to any city in Spain right now and have connection with someone. So like, I go to Barcelona, I can write anybody at any of the coffee shops in Barcelona and already have a contact there. So that's super cool. Like basically it's like this huge worldwide community, that's all connected just because we all have the same passion through coffee. And I think that is that's super neat. I could just go anywhere and not even know somebody and just walk into a coffee shop and be like, "Hey, I work in coffee," and how that automatically creates a connection with someone. I think that's super cool. Alexandra Mosher: [00:39:37]So because of Samuel, I've learned some things about what is challenging with a coffee shop. One of the things that we talk about sometimes is location. How was that for you guys finding location build out… Sara Parish: [00:39:57] In parts it was difficult and other parts we actually [got] pretty lucky with the location we got. The hard part for us was when we moved here, we were looking for a for a coffee shop. I was 25 or 26, new in the country, had no history here. And in the United States – the United States is very entrepreneurial - being 25 or 26 opening your first business is quite common. In Spanish culture it's not common at all. At all. Everyone's dream here is to work for the government or be employed by some government office. And so entrepreneurship is not incentivized here. And so being 26 years old and trying to open a business, especially the size that we were doing, was unheard of here. Alexandra Mosher: [00:07:33] You like have more faith in Guatemala's situation as far as like opening up a business or you guys want to do like, you said you wanted to do like, maybe like a smaller cafe, but you wanted to also maybe focus on roasting, right? Sara Parish: [00:07:48] Yeah, we're looking at doing more roasting, like wholesale roasting, education and maybe just a small coffee shop. But I feel like it would be a lot easier, I think both the United States and Guatemala are countries that incentivize entrepreneurship a little bit more. They already understand the difficulties of being an entrepreneur just by itself and aren't going to put 20 million roadblocks for you. Just to give you an example here since... this is just one out of like dozens of paperwork I have to fill out every day.But everything, any machinery or anything maintenance-wise that I'd have to do at the coffee shop, I have to fill out paperwork for down to if a light bulb goes off during the day, I have to fill out paperwork stating that the light bulb went out, what date and time and what actions I did in order to fix it. If the refrigerator breaks, I have to call a technician. If the grinder needs repairing, I have to call technician for every little repair I do during the day I have to fill out paperwork for, and that's just one out of dozens and dozens of things I'd have to do every day. And so just putting so many requirements like that, it's just like, then your whole day is filled up with just trying to be legal every day, and have all your paperwork done just in case you have an inspection that it doesn't leave any time for creativity or growth or for anything else. So I think in the United States and Guatemala they kind of facilitate businesses a lot more.  Alexandra Mosher: [00:09:18] Okay. That's good news. I'm excited for you guys to go back to Guatemala and see what that's like to do something similar, like... well would you say it's something similar? Are you still going to be under the Torch brand? Sara Parish: [00:09:30] Oh, for sure. Yeah. That was one thing that I knew for sure. I love working in coffee and I absolutely love the coffee community and I love working with Torch. And so the thing that wasn't the easiest was trying to do business in Spain, but I knew, I knew right off the bat I didn't know where I wanted to be in the world for a while, I didn't know, leaving Spain, if I would want to go to another European country or go back to the States, or... we were kind of playing with, where for awhile, but what we knew for sure is that we want to continue working on coffee, and we wanted to continue working with Torch.Alexandra Mosher: [00:10:07] Okay. And so right now, the vision... when you say education, what do you mean?Sara Parish: [00:10:12] Courses. Coffee courses. So everything from sensory, roasting, brewing, barista...Alexandra Mosher: [00:10:18] What is kind of like the purpose behind that? Is there a certain demographic that you're going for? Or like, what are your hopes with education? Sara Parish: [00:10:26] In Guatemala, from last time I looked - I haven't looked in the last couple months, I've been kind of trying to get this closed out - but last time I checked there isn't a certified - SCA certified - coffee school in Guatemala. So there's some smaller coffee schools, but I think we have the huge advantage of it's - we're wanting to do Sustainable Coffee Institute, but also SCA, but we have the advantage of both languages. So we're looking at running courses for people in Guatemala that are wanting to work in coffee, but also opening it up to outside of Guatemala. So people from the States, they can do... we can do coffee tours or processing camps or, anyone that wants to go to Guatemala, learn coffee in a country of origin, we can run classes in English as well. So we're looking at running classes in both languages. Alexandra Mosher: [00:11:13] You probably have to be like SCA certified, right? Sara Parish: [00:11:16] My sister is, I'm not there yet. Vicki's good!Alexandra Mosher: [00:11:21] Amazing. Okay. So I wanted to ask you some questions kind of about like... I realized that I didn't really understand your background a whole lot. So I know that you grew up mostly in Guatemala, right? Can you tell me kind of like your background? Sara Parish: [00:11:38] I'm a huge mix, so... I get that question a lot and sometimes like, I don't know how to answer it. I come from a very multicultural family. My dad has three passports, Canadian, American and Guatemalan. But my grandfather, his dad was raised in Columbia.And so my dad is American/Canadian/Guatemalan, but was born and raised in Guatemala. But my mother is from Georgia. Alexandra Mosher: [00:12:03] The state or the country?Sara Parish: [00:12:04] The state, the United States. Yeah, Georgia. They met in the United States. They were both studying there. They got married, went to Guatemala and we were all born and raised in Guatemala.So when... the short story, what I give people just to simplify my story, I just say I'm half/half. I'm, half American, half Guatemalan. I was in Guatemala till I was 19 or 20 spent my whole life Guatemala. And then I went to Texas for a few years to study. I think I was in Texas for four years and then I moved to Spain.Alexandra Mosher: [00:12:35] Okay. What did you study in Texas?Sara Parish: [00:12:38] Business. Alexandra Mosher: [00:12:39] Okay. Sara Parish: [00:12:40] Yeah. Alexandra Mosher: [00:12:40] And so if I'm correct, isn't like your family... aren't they missionaries, or no? Sara Parish: [00:12:45] I personally don't consider them missionaries because like, when I see other missionaries in Guatemala, my family is not like that at all. Like really, my family are locals. Like they're, they're like... my dad is, he's tall and white, but culturally speaking, language, the way he views things, he's 100% Guatemalan. And like, he's been speaking, he learned English when he met my mom, so he's half American, but he didn't even speak English until he was 20...like 20... 19-20. And so our way of interacting and stuff, like, I don't know, maybe I just have a picture of what missionaries were like in Guatemala and they all like did social work or feeding children, or like, in my family, my parents were church planters.And so I don't consider them missionaries because for them that's home. For us that's home. My mom, my mom is the foreigner, but actually she's super Guatemalan now. Like, I think she feels more at home in Guatemala than she does in United States now. So I would say we were, we were in ministry, but I wouldn't consider us ourselves or like my parents missionaries.Alexandra Mosher: [00:13:47] It would be like saying like I'm a missionary in Portland, but... Sara Parish: [00:13:50] That's home for you. Yeah. Alexandra Mosher: [00:13:52] Yeah. That makes sense.Okay. So what like town, or what area in Guatemala did you grow up in? Sara Parish: [00:14:04] I grew up in a town called San Cristóbal, which is right outside of Guatemala city. It's actually closer, it's on the way to Antigua. So coffee people they know Antigua, Guatemala. It was a town right outside of the city, like kind of going towards Antigua.Alexandra Mosher: [00:14:20] Okay. So did you experience a lot of like coffee culture growing up? Sara Parish: [00:14:24] I think in a sense I did. I don't think growing up, I really paid attention to it, but I think just being from a producing country, I remember my whole life just driving by coffee farms and it was just like normal. It wasn't... I'd never even stopped to think about it.And even in Guatemala City, there're certain areas of the city that you drive by and it's like a house and then there's a farm. And it's just very much part of the views around Guatemala City. So you see a volcano and then you see farms around it. And so, I think in a certain sense, you kind of grow up with a coffee culture. You start drinking coffee, very young there. I remember drinking coffee when I was a baby and it's very typical to have coffee after dinner, around the table. You have dinner, you clear off the table and then people bring out coffee. So you sit around the table after dinner, still drinking coffee. So it was very much like a cultural thing, but I think it's just, you don't really realize it. It's the same as Spain. Like people have cultural understanding of wine, but because they're around it. But I wouldn't say I knew coffee, like it was just... we were around coffee farms and kind of knew what they looked like and you had a sense, or... I have a sense or understanding what the weather needs to be like for, for coffee to grow. Cause that's just like where I grew up. Alexandra Mosher: [00:15:36] Okay. So I'm trying to understand where this coffee dream was born from. Was it just like, “well, yeah, that sounds like it could be fun,” or like, was there something else behind it? Sara Parish: [00:15:47] I think it was, I think a lot of people get into coffee cause they first love coffee. I think for me it was, I got into coffee because of my love for business. And I think business came before coffee for me. And so I always knew I wanted to run a business. And so I think being my first business, I always had the idea or I was in love with the idea of a coffee shop. Cause like, I think when you're a customer at a coffee shop, you have this like romantic idea of what it's like, and it's not like that at all, but of just like sitting down and enjoying a cup of coffee with your friends and like the community around it and like the pastries and just how, how enjoyable it is. I think I was in love with that idea and I, I got into coffee or starting learning coffee because of, I wanted to open a business. Alexandra Mosher: [00:16:31] Yes. Especially if you have this tradition in Guatemala where like, after dinner, you and your family even get around coffee. You know, like in the United States, it's like, oh, you meet up with a friend or a colleague and you go out to coffee, but it's like every night after you have this, like this moment with your family have dinner and how like familial that is, and then you have like coffee, like, it just sounds like it's so much more built into how you're social. Sara Parish: [00:16:58] Yeah, no, even on the weekends. So during the week, it's you drink it a lot and family or at home, but on the weekends, you go out with friends and you get together for coffee. But I, I even remember we would have family dinners once a week where my aunts and uncles, everyone came to the house, and after dinner we would sit there for hours drinking coffee and just talking and talking and talking and talking and talking. This is very much part of the family life, but also your friends and family and socializing and everything like that as well. Alexandra Mosher: [00:17:29] Well, that's interesting too, because it, to me, I feel like in the United States, I could replace that with like drinking alcohol almost, you know, like after dinner, it's pretty normal to have like some kind of like alcoholic drink afterwards. But personally I like the idea of coffee, like better. I dunno. I think it's more... like there's more energy behind it or something. Sara Parish: [00:17:53] Maybe like drinks and like alcohol or beers and stuff would be more like on the weekend type thing. But then like during the family, during the week, it would be more, it would be more coffee.Alexandra Mosher: [00:18:01] Hm, okay. So you were talking about before, like Vicki wanted to just like really do a business with you, even though she wasn't super business-orientated. Did she also have this romantic view of coffee shops and coffee? Sara Parish: [00:18:16] I think so. I think Vicki and I, we both have very different motivations for wanting to do this and we both have different strengths and different roles within the business. So she's never been the type of like wanting to open a business or... that's more my side, but I think she really enjoys, like, I wouldn't use this word, but I can't think of another, another word for it. Maybe the more artistic or the creative side of coffee. And so she's the one that focuses on like the education or the brewing methods or extractions. Like she's more into the coffee side, I'm more into the, the business side. So it works out great, because we both have our own focus and we're able to get a lot more done that way. Alexandra Mosher: [00:18:55] Yeah, that's amazing. And Samuel was also, he mentioned something like how coffee is this interesting business because there is so many people who do go into coffee with this romantic idea, but because of coffee shops. But you don't see that in a lot of other businesses, for instance, like, if I was opening up like a paper company or I was opening up, like, you know, he used the example of like a port-a-potty company to go into it with the business mindset. Like, there's not like romance behind it. You're like going into about like, okay, how are we going to be profitable? What is the business model? And like, you're very focused on that. What would you say about the beginning? Like, if someone was opening up a coffee shop right now, like how they could be more prepared when they go into it, if they are the kind of person who is like very, "I'm going to do this for the social aspect," or something like that. Sara Parish: [00:19:51] I think it's not necessarily a bad thing, depending on how you go into it. I think having that, like that illusion or that romantic idea of coffee shops kind of is what helps you create that environment. And so if you're able to recreate that environment where people also fall in love with that idea, then you're doing your job pretty well. If someone comes into a coffee shop and all these sense is like chaos, disorder, too much commotion, disorganization, like if they don't come in with that same sense, then you're... in a sense you're not doing your job right. And so I think that having that romantic idea helps you also to kind of focus and like recreate that same atmosphere for somebody else. But the negative aspect is you don't realize how much work [there is] behind the scenes. So when, when someone has the only experience they have at a coffee shop is just being a customer and they've never worked behind the bar, they have no idea how much work goes into it. And it's just, it could kill the romance really quickly if you don't have a good idea of what all it goes into it. And so we always joke around saying we spend more time cleaning bathrooms and washing dishes then we do sitting down and having coffee. And that's the truth.There'd be days I don't even get a chance to sit down and have a cup of coffee. Like you can get a shot real quick behind the bar cause you're trying out the shots all day and like that kind of stuff, but really sitting down and enjoying it? There's days that you don't even have a chance to do that. You're washing dishes, cleaning floors, cleaning bathrooms, picking up napkins off the floor, just the million and one things that go behind running a coffee shop. And I think going in with an understanding that it's not as romantic behind the bar as it is in front of the bar, then at least your expectation, you go into it with correct expectations.Alexandra Mosher: [00:21:45] Okay. Yeah. That makes sense. So, something that you had talked about is when you were in China, did you go through these courses of like understanding your culture and like your value and everything? Sara Parish: [00:21:58] Understanding of the company culture or... Alexandra Mosher: [00:22:01] Yeah, like did you do... cause SCI has these coffee management courses, did you kind of go through a course like that?Sara Parish: [00:22:06] This was way before that? No, this is actually before Samuel had any schools open. This was in Greenhouse Coffee. So he didn't open schools I think until he had... there was one school in Shiyan that we went to. I think we were only there for like two weeks. So we got to Shiyan, we first got to Shiyan, we were there for two weeks. We were actually in the school upstairs and we did some like official coffee, like espresso machine courses. Like, "this is how you make an espresso machine," "This is how you do the tamping," like, set courses. But then we ended up going to Xining, which is in the North, and there wasn't a school there. And so most of our training was just hands-on.It was either at the roastery, like the headquarters that they had, jumping in on any courses that were like classes that were given or cuppings that they were doing, or we would go to the coffee shop and just go behind of the bar and just like pull shots all day. So there was a trainer, Nick, that he was basically sitting with us for a lot of time in doing training with us, but the school wasn't... there wasn't like an official school yet. And so most of our training, Vicki and I, it wasn't, we didn't even do like official courses or anything like that. It was just getting in there and learning, just doing coffees and jumping in the cuppings and observing the roastings and that kind of stuff. So this was before there was even schools open. Alexandra Mosher: [00:23:33] So did Samuel ever go through any of that with you? Like, clarifying your culture? What are your values? Sara Parish: [00:23:41] Yeah, he's done it with us quite a few times on a personal level. The first few years of Torch, we... think the two or three times, I can't remember, we had yearly meetings. So once a year, we'd all get together and that was what we discussed. Like we're... as a company, what is our culture? What are our values? What is our vision? So we did that altogether. It was Samuel, there was a few of us involved in Torch those few years. And then Samuel came to Spain a few years back as well, and we looked over it again. So we've done it quite a few times already. Alexandra Mosher: [00:24:12] Did you find that like helpful for you? Sara Parish: [00:24:15] Oh, I found that super helpful. Super, super helpful. Yeah. I think on two different levels: on a level... personal level, in the sense of where are we going as a company, and on a local level in Spain. So what is our main motivators? Like what is the core of our company, but also to make sure that we're being in line with Torch and other places. So it was very difficult because like, even though we've known Samuel and Marty for years and years now, we don't have like a constant daily communication. It's, it's… he has tons of stuff going on, I don't know how he does it. And so I think having the set values across the board for Torch, even though we don't have a daily communication or a constant communication between all of us, it kind of ensures that we're all going the same direction. And so we don't have to, in my sense, I don't feel like I have to discuss everything with Samuel, or I don't have to ask his opinion on everything because I feel like we already have the set values across the board.And so even though my decision might be a little different than he would make, at the end we're all kind of going the same direction. And same thing I think for me, at least having that clear vision has helped me feel that there's like a set standard or like there's something that's unifying us across the board.Alexandra Mosher: [00:25:33] Do you feel like it has given you more mental space or the ability to make decisions more clearly? Sara Parish: [00:25:41] I think so, yes. I think so. I think one of the ones, for example, making everything repeatable. I think that was the correct word. I'm trying to think of translating in Spanish and English. That helped me a lot with like every... clearly everything that we do system-wise or in the coffee shop is this repeatable, is this repeatable, can this be repeated easily? So it's just like having those in your head constantly helps you make little decisions across the board of like, no, I'm not going to do this. If it can't be easily, easily repeated. Or you can make decisions easier, understanding what the vision is. Alexandra Mosher: [00:26:14] Okay. Yeah. And like Samuel talks about this idea of idea fatigue, where maybe coffee shop owners get in this place where they're just trying to make something work, or they're just trying to change things to make themselves more profitable. And they get to a place where, because they're not aligned with why they're doing it, they're just kind of trying everything. Did you guys ever experience a point like that or were you always like, we are only making these kinds of decisions in line with who we want to be? Sara Parish: [00:26:45] I just, I honestly, I don't feel like I ever did that. Cause I think we were very... we had a very long-term clear vision of where we wanted to be. Our staff would kind of joke around about it too. Like, they would say that I'm terca. I don't know if the word is English... shoot stubborn? I guess the word would be. Because I had a very clear vision. And so sometimes they would bring ideas to the - like ideas up, of like, "why don't we do this?" Or, "why don't we do this?" And I would bring up like, “what's our long-term vision?” And so there were ideas that they would bring that did fit in and we ended up doing it, but I was very clear on what, what we were supposed to be doing. And so I think having that long-term [vision] helped me, like kind of weave out things. I didn't even consider things that weren't part of the long-term. Alexandra Mosher: [00:27:30] So like, what was the long-term? Sara Parish: [00:27:33] We knew what type of products we wanted to offer. We knew that the coffee had to be the focal point. So any food items that we did had to be secondary and couldn't clash with the coffee. For example, the... our Baker. Our Baker's from Seville. He is very, very traditional Sevillano. And a lot of the food items here, like they're very set on what type of foods they like, and they don't kind of go outside of that. We're going to introduce some new lunch items. So we had a meeting like to give ideas of what we could put in for, for the lunch. And one of the options he brought up was a sandwich with chorizo. And which is, everyone loves chorizo here, so it would have sold really well, but we already knew that the flavors of chorizo would clash completely with the coffee. So we discarded that because we knew the coffee has to be the main focal point, anything that goes around it or is accompanied by it has to compliment it.So that's just like a small example, but having that clear vision helped us make decisions easier. Alexandra Mosher: [00:28:38] What else was part of the vision? The coffee's the priority, what else was in that? Sara Parish: [00:28:43] I think also keeping everything simple in preparation. So like one of the ideas is like, “let's make waffles.” I was like, “waffles are great, but it's very difficult when you're behind the bar, like in the systems, in the workflow.” That would have taken up way too much time.And so, the product might be great. It might've sold really well, but it would've thrown off our workflow completely. And the time-wise, like we, our goal was to have everything on the table for breakfast: 15 minutes. And we would make breakfast in the kitchen, like poached eggs and all that kind of stuff. So our max time was 15 minutes. So we knew if the food item was too complicated. Or couldn't be done within that timeframe then we wouldn't even consider it. So we just had these kind of guidelines of like service, how long it was going to take what the workflow would look like. Does that fit into the system easily? The ingredients, how many new ingredients would be added to the ingredient list? Because the less amount of ingredients use the easier it is to prep stuff in the kitchen. So there's just a bunch of stuff like that. Keeping it simple, keeping it fast that helped us kind of discard things that, that didn't fit into that.Alexandra Mosher: [00:29:51] Okay. Yeah. I guess I'm kind of going backwards cause I feel like that's maybe a little bit, even like down the line, because there's probably a question that you answered before that, to where you knew that only 15 minutes for breakfast.Sara Parish: [00:30:06] And if it couldn't be prepped and served on the table, like on a plate on table within that time that we wouldn't even consider it.Alexandra Mosher: [00:30:12] Right. So like, why did you make even that decision?Sara Parish: [00:30:16] That decision? I think it came down to several things. First, we... because of the high cost of social security and everything here we were always on a very, very limited staff. And so sometimes when I talk to people outside of Spain, and I would tell them how many tickets we'd see how many tables we have, how many people came into a coffee shop, how many coffees would sell per day - and I was like, and there were days we're working with three people on a busy, busy, chaotic breakfast rush. And it's one person in kitchen, one person on register, one person on machine. And they're like, how did you guys do that? And it was because we had really good systems, but we made sure that everything was super simple to make, and that it was super easy to prep like prep before breakfast, prep during breakfast, and then we'd be able to take it to table really quickly. And so it was a mix of necessity because we couldn't hire any more help, so we need to make sure that everything that we're doing was simple enough and easy enough for the limited amount of stuff that we could hire, and two, because we were working with a lot of tourism. And so, people that are here for tourism don't want to sit down and have breakfast for an hour. They want to have breakfast in half an hour, and then get back to their tour, get back to the city. And so we needed to make sure that we were serving our customers well, in that sense of if they're from tourism, if they're a tourist here, they have the option of eating breakfast really quickly and moving out. But we were also serving and customers quickly enough that if they want to stay and enjoy they can. But then we also have the ability of rotating tables pretty quickly too. Alexandra Mosher: [00:31:45] Okay. That makes sense. And that sounds like something that you probably had to develop more once you got there, once you understood what you were working with.Sara Parish: [00:31:52] Yes, definitely. Definitely. Alexandra Mosher: [00:31:54] Yeah. That's something Samuel also talks about is that a lot of coffee shop owners are looking for, "okay, what works and what doesn't work," like the very like black and white kind of answers. And he's like, it just really depends on your market. There's so many different answers and there's not really like a, "this works and this doesn't work," kind of thing.And so I want to go back to like the first question that he probably would have asked you is like the why behind your coffee shop? Like, what would you say was like the why behind Torch Seville? Sara Parish: [00:32:26] I think there's, there's several, I think our core heart or core reasoning for even doing business for Torch was our heart for the producers, coffee producers back in Guatemala and other countries, because we would see how difficult it was for them and having the ability to be on the other end of selling specialty coffee and selling it at, or purchasing it at a reasonable price to where that producer's actually making money. Alexandra Mosher: [00:32:57] Yeah. Do you work with the coffee farmers in Guatemala? Sara Parish: [00:32:59] Not directly. That's kind of our, that was our long-term like, that's what we really wanted to do. I think our... even coming to Spain, we wanted to start working directly with farmers right away, but it never, we were never able to do it. The same thing, bureaucracy, importing, just, it was just a mess and it wasn't just, it wasn't something we could do, but that was always like our motivation, but we weren't ever able to do it. I think on a local level, I think for us, it was really big about community creating a space for where people could find community, which is something that's very difficult here. So I think that was our, our motivation for starting the business and then our motivation for specifically doing it in Seville. Alexandra Mosher: [00:33:40] How did you go about trying to make a place for community in the city? Sara Parish: [00:33:47] The atmosphere that we tried to create, it was very different from the coffee shops here in Seville. The coffee shops here are they're called barras. The bar. Basically you come up to a bar it's like Italy: stand up at a bar. They give you a coffee, you drink it really fast and you leave. And so I think we were the first like actual sit-down, relaxed-type coffee shop other than Starbucks. And so I think it was a mix of the location, the actual locale that we found, the furniture and seating that we tried to create, and then the atmosphere. So the noise level, the type of music, stuff we offered, we were very intentional on every aspect just to make sure that it was comfortable and that community would happen naturally. Alexandra Mosher: [00:34:30] Okay. And so Samuel also talks about like your values, like the, the way that like you as a staff and as a team kind of behave in order to uphold that... kind of your why. Right. So like what were the behaviors or the values that you upheld the most for you and your team? Sara Parish: [00:34:49] I think one that was very noticeable - and I think even if you would talk to our staff now is one that kind of stuck out a little bit more, especia

Stewardship is not easy to maintain day in and day out. Kyle Kmetz and his family exemplify friendly small business owners. Kyle is one of the most welcoming and genuine small business owners I know. He kindly gave me a few hours of his time to record this podcast in his coffee roasting facility. I'm not kidding you when I say that Wander Coffee maintains its quality and consistency every single batch. I've been a customer for years and I've never had any coffee that wasn't perfectly roasted and delicious.Kyle has extended a generous offer to you - head over to their website and use the code WANDERFUL to save 25% at checkout. My personal favorite at the moment is the Wilder blend.https://wandercoffee.comhttps://www.instagram.com/wandercoffeeco/http://voyagedenver.com/interview/meet-kyle-kmetz-megan-kmetz-wander-coffee-fort-collins-co/Support the show (https://apolloroad.com/podcast)

Wort 1: abheben (Verb) – – – Wort 2: probat (Adjektiv) – – – Für das komplette Transkript dieser Folge, inklusive einer Vokabelliste und exklusiver Arbeitsblätter besucht bitte: --> https://www.patreon.com/deutschmitschmidt Meine kostenlose Telegram-Gruppe: --> https://t.me/deutschmitschmidt Meine Homepage: --> www.deutschmitschmidt.de "Deutsch mit Schmidt" ist ein Podcast, der sich an fortgeschrittene Deutschlerner auf den GER-Stufen B1, B2 und C1 richtet. Hierbei geht es hauptsächlich um den Aufbau und die Erweiterung des deutschen Wortschatzes. In jeder Folge werden zwei neue Wörter präsentiert, die mit jeweils vier aussagekräftigen Beispielsätzen erklärt werden.

Hallo und Willkommen zum KaffeeKOMPASS-Podcast, dem Experten-Talk rund um das schwarze Gold! Folge 3: Michael Murschel stellt die Firma von Thomas „Tom“ Schulz vor: Die W&S Kaffee-Manufaktur. Von Zweien, die Kaffee nicht nur lieben, sondern leben.

Neste episódio Janaina Matida recebe Gustavo Badaró para uma conversa sobre o legado de Michele Taruffo à epistemologia jurídica e ao direito probatório. As obras de Gustavo Badaró estão disponíveis pelo site da RT. Instagrans: Janaina: @jana_matida Gustavo: @prof.gustavo.badaró Improvavel: @improvavel_podcast Apoio: @emaiseditora

O podcast “CONECTA - Processo Penal em debate” é promovido por Nereu Giacomolli (@nereugiacomolli) e Marcos Eberhardt (@marcos_eberhardt). Em nosso 33º episódio, o podcast conta com a participação da Defensora Pública Mariana Py Muniz (@maripymuniz) e trata do tema: "O valor probatório da palavra dos policiais no processo". Nos acompanhe no Instagram: @conecta.podcast Produzido por @marcos.pippi e @fg.felipegiacomolli

No episódio 42, Janaina Matida conversa com Thiago Bottino e Fernanda Prates sobre os desafios probatórios dos megaprocessos. As obras de Janaina estão disponíveis no academia.edu. Instagrans: Janaina: @jana_matida Thiago: @thiago.bottino Fernanda: @febrates24 Improvavel: @improvavel_podcast Apoio EMais: @emaiseditora

No ep. 40, Janaina Matida conversa com Tiago Gagliano sobre heurísticas e vieses no raciocínio probatório. Instagrans: Janaina: @jana_matida Improvavel: @improvavel_podcast Tiago: @tiago.gagliano Apoio: emais editora: @emaiseditora

No programa de hoje convidamos o Professor Leonardo Marcondes Machado, Doutorando e Mestre em Direito pela Universidade Federal do Paraná. Pós-graduado em Bases do Raciocínio Probatório pela Universidade de Girona-Espanha. Especialista em Direito Penal e Criminologia pelo Instituto de Criminologia e Política Criminal. Professor de Direito Processual Penal em cursos de graduação e pós-graduação. Pesquisador do Núcleo de Criminologia e Política Criminal da Universidade Federal do Paraná. Delegado de Polícia Civil em Santa Catarina, para conversar sobre "A Necessidade de um Pensamento Autônomo do Sistema Processual Penal Brasileiro". Leonardo é autor do livro "Manual de Inquérito Policial" publicado pela editora CEI.

Projeto aprovado pela Alerj garante estágio probatório à pessoa com deficiência e impede que concursado seja declarado "incompatível" com o cargo.

Você tem MEDO do estágio probatório??? Quando vc passar no concurso dos seus sonhos, será que vai ter alguma dificuldade para se tornar ENFIM, ESTÁVEL???Descubra toda a verdade nesse novo episódio do podcast Aprovação Ágil!!!

No episódio 30, Janaina Matida trata dos desafios da racional determinação dos fatos nos crimes sexuais. As reflexões do episódio estão presentes em "A determinação dos fatos nos crimes de gênero: entre compromissos epistêmicos e o respeito à presunção de inocência", de autoria de Janaina, bem como no Anuário Brasileiro de Segurança Pública de 2019. Instagrans: Janaina: @jana_matida Improvável: @impovavel_podcast Apoio: @emaiseditora.

No programa de hoje, convidamos Fernanda Furtado, socióloga e advogada criminalista, especialista em Política e Estratégia pela UNEB e Mestranda em Direito Público pela UFBA, pesquisadora do NESP/UFBA e coordenadora adjunta de departamento de cursos do IBADPP para conversar sobre o valor probatório da palavra das mulheres vítimas de violência doméstica e sexual. Fernanda aponta a fragilidade das provas orais, a necessidade de utilizarmos a presunção de inocência como critério de legitimidade das decisões judiciais, e questiona se o direito penal é mesmo capaz de dar conta de questões tão complexas quanto a violência contra as mulheres, apontando suas raízes nos fundamentos estruturantes da nossa cultura. O episódio conta ainda com a leitura do poema “Mulher de vermelho”, de Angélica Freitas (Um útero é do tamanho de um punho), e com as indicações do filme “Pássaro do Oriente” (Wash Westmoreland, 2019 – Netflix), da série “Inacreditável” (Susannah Grant, 2019 – Netflix) e do livro “O feminismo é para todo mundo”, de bell hooks. Para a sonorização desse episódio foi utilizado um pequeno trecho da música Geni e o Zepelim de autoria de Chico Buarque de Holanda interpretada por Alex Vaz e Alex Prol disponível em https://www.youtube.com/watch?v=4UXUJKtJma8. Referências Bibliográficas no site do IBADPP.

No programa de hoje, convidamos Saulo Mattos, Promotor de Justiça, Mestre pela UFBA. Mestrando em Raciocínio Probatório pela Universidade de Girona e Professor de Processo Penal convidado da Pós-Graduação em Ciências Criminais da UCSAL para conversar sobre Tráfico Insignificante. Saulo é autor do livro "MINISTÉRIO PÚBLICO, PERSECUÇÃO PENAL E TRÁFICO DE DROGAS: Achados Empíricos". Na conversa, foram abordados os seguintes assuntos: a tradição do pensamento dogmático penal brasileiro; possibilidade de aplicação do princípio da insignificância ao tráfico de drogas; reinterpretação da garantia da independência funcional do Ministério Público. Saulo recomendou o instagram de poesia Margens Negras e o livro "A política criminal de drogas no Brasil: Estudo criminológico e dogmático da lei n. 11.343/06" de Salo de Carvalho.

No episódio 25, Janaina Matida recebe Saulo Mattos para uma conversa sobre o raciocínio probatório no acusador nos processos por tráfico de drogas. As obras de Janaina estão disponíveis no academia.edu e o livro de Saulo pode ser encontrado no site da tirant lo blanch. Instagrans: Janaina: @jana_matida Saulo: @saulo_mattos_mattos Apoio EMais: @emaiseditora

No episódio 24, Janaina Matida aborda os compromissos epistêmicos, normativos e interpretativos presentes no raciocínio probatório. O texto "As inferências probatórias: compromissos epistêmicos, normativos e interpretativos", escrito em co-autoria com Rachel Herdy, pode ser encontrado no academia.edu, acesso livre. Instagrans: Janaina: @jana_matida Improvável: @improvavel_podcast Apoio EMais Editora: @emaiseditora

| Contexto da instrução probatória e novas tecnologias | Este é o “Direito ao pé do ouvido”, podcast com as aulas e palestras da Escola Superior do Ministério Público de São Paulo. Neste episódio você poderá aprender sobre contexto da instrução probatória e novas tecnologias, assuntos debatidos na 1ª mesa do webinar internacional "Temas Contemporâneos sobre a Prova no Processo Penal", ocorrido em 25 e 26 de junho de 2020. O debate foi mediado por Joana Franklin de Araújo, promotora de Justiça do MPSP. A presidência da mesa ficou a cargo de José Roberto Fumach Júnior, Promotor de Justiça Assessor da ESMP. Os expositores foram Fábio Ramazzini Bechara, promotor de Justiça do MPSP, e Bruno Calabrich, procurador regional da República. Venha para a aula de hoje!

O Conselho Superior do Ministério Público do Estado do Acre se reuniu nesta sexta-feira, 26, para votar processos de avaliação da permanência em estágio probatório dos promotores de Justiça substitutos Daisson Gomes Teles, Juliandro Martins de Oliveira e Pauliane Mezabarba Sanches, e o vitaliciamento do promotor Antônio Alceste Callil de Castro.

O podcast “CONECTA - Processo Penal em debate” é promovido por Nereu Giacomolli (@nereugiacomolli) e Marcos Eberhardt (@marcos_eberhardt). O sétimo episódio trata do tema "Iniciativa probatória e cadeia de custódia no pacote anticrime". Nos acompanhe no Instagram: @conecta.podcast . Produzido por @marcospippifraga e @felipe.giacomolli

Nesse episódio Alexandre Morais da Rosa e Luiz Gabriel Batista Neves conversam sobre a reforma do Processo Penal e Standard Probatório . As obras do Aury Lopes Jr. podem ser encontradas no site da Amazon e da Saraiva e as do Alexandre Morais da Rosa podem ser encontradas no site da EMais Editora: www.emaiseditora.com.br. Instagrans: Aury - @aurylopesjr
 
Alexandre - @alexandremoraisdarosa
 Criminal Player - @criminalplayer Apoio - EMais Editora - @emaiseditora

No episódio 8 Janaina Matida aborda os momentos probatórios segundo a dogmática processual penal e a epistemologia jurídica. As obras de Janaina Matida podem ser encontradas no site academia.edu. Instagrans: - Janaina: @jana_matida - Improvável: @improvavel_podcast Apoio: - EMais Editora: @emaiseditora

No ep 4, Janaina Matida trata dos diversos standards probatórios necessarios às diferentes etapas de desenvolvimento de um processo judicial. As obras de Janaina Matida podem ser encontradas no site academia.edu. Instagram: Janaina: @jana_matida, improvavel: @improvavel_podcast - apoio: EMais Editora: @emaiseditora

No vigésimo quarto episódio do seu Podcast Criminal, recebemos a advogada Janaina Matida e o advogado Rodrigo Fuziger. Nossos convidados compartilharam suas reflexões acerca do Standard Probatório nos Crimes Sexuais. Então, aperta o play e acompanha com a gente um trecho do que rolou em nossa reunião do dia 10/02/2020.. Forte abraço! PRA CIMA DELES!! Estamos no instagram!! @mmcriminal @andreccolares @m_antoniorocha _____________________________________________________________ Informação da música de fundo: Título: Jazzaddicts Artista: Cosimo Fogg Gênero: Jazz Hip Hop © Licença: "Cosimo Fogg - Jazzaddicts" is under a Creative Commons license (CC-BY) 3.0. Música promovida pela BreakingCopyright: youtu.be/e_ItIBfaqX

No segundo episódio, Janaina Matida trata da aplicação da teoria da perda de uma chance no contexto probatório do processo penal”. As obras de Janaina Matida podem ser encontradas no site academia.edu e as referidas de Alexandre Morais da Rosa no CONJUR e no site da EMais Editora: www.emaiseditora.com.br. Instagrans: Janaina: @jana_matida - Improvável - @improvavel_podcast Apoio: EMais Editora: @emaiseditora

No episódio de estreia, Janaina Matida e Alexandre Morais da Rosa apresentam a noção de standards probatórios a partir da metáfora do salto com vara. As obras de Janaina Matida podem ser encontradas no site academia.edu e as de Alexandre Morais da Rosa no site da EMais Editora: www.emaiseditora.com.br: Instagrans: Alexandre - @alexandremoraisdarosa Janaina: @jana_matida Improvável - @improvavel_podcast Apoio: EMais Editora: @emaiseditora

Roast degree makes a big difference for the taste of coffee. But other factors can make the coffee taste roasty and smokey. This time I visit Ida Kofoed Lindhart at Kontra Coffee in Copenhagen. Recently they changed roasting machine: From a 65-years old Probat to a brand-new 70 kg Loring. Made by: Therese Brøndsted, CoffeeNavigated.net Ida … Continue reading "#14 Changing the roasting machine"

Ever work in a bar before the smoking bans? It's almost like that. There's so much to cover and probably not enough time or energy to do so but I run through the machines and their manufactures you might want to check out at various stages on your journey.  They're all equally as good. Diedrich, Ambex, Probat, Giesen, Mill City, you can't go wrong.    

Ever work in a bar before the smoking bans? It's almost like that. There's so much to cover and probably not enough time or energy to do so but I run through the machines and their manufactures you might want to check out at various stages on your journey.  They're all equally as good. Diedrich, Ambex, Probat, Giesen, Mill City, you can't go wrong.    

Robert Bexley/The Law Firm of Bexley & DeLoach The Law Firm of Bexley & DeLoach is a boutique firm that provides affordable legal consultation and representation to individuals and families, small business owners, entrepreneurs, and nonprofit organizations. Bexley & DeLoach specializes in merging the professional and personal needs of small business owners (business formation, contract […] The post Robert Bexley with The Law Firm of Bexley & DeLoach and Bobbie Menneg with Beyond the Ribbon appeared first on Business RadioX ®.

Začíná sezóna etiopských káv a tak vám přinášíme malý vhled do zákulisí produkce těchto fantastických káv. Naším hostem je Tereza Benešová aka Bene, která má v doubleshotu na starost všechny naše kavárny. Kromě toho má také částečně na starost nákup zelené kávy pro naší pražírnu. Jak takový výběr probíhá, jaká jsou specifika etiopské produkce a obchodu a jaká je tam kávová kultura? Nejen to se dozvíte v této epizodě. Můžete se těšit na úsměvné i méně úsměvné historky z našich cest. Příjemný poslech --- Vodní aktivita Cuppingový stůl Probat  

EPISODE 029: A fairly significant decision was made this week in Marvell world. We've decided to sell the Probat. What's a Probat some of you may be asking? No it's got nothing to do with cricket. The Probat "UG22" is one of the roasters we own that has roasted many of the batches of amazing coffee that you have brewed, served and consumed (depending on how long you've been serving and consuming Marvell Street coffee.) It's an old and beautiful bit of kit and It was made by a company that's been around since before our great grand parents. This particular roaster itself was made in 1960 and has been an instrumental part of Marvell Street since 2010. In this episode we ask Nico to share some stories from the past 7-8years and outline why it's time to move on. A very sentimental episode that we think you will all get something out of, Coffee geek or not! Thanks so much for tuning in. All the regular listens mean a lot to us. Please get in touch if you'd like us to cover a certain topic or have any questions you want answered. For more information about us and coffee we love to roast, brew and enjoy, let the world wide web guide you to www.marvellstreet.com

Kaya Caretta is roaster at the bean importer Nordic Approach in Norway. This is only sample roasting: each batch is 100 grams and the roaster is a small Probat gas-roaster. It’s very different from roasting 120 kilos as Kaya did in her former roaster job. Daily she roasts more than 40-60 new coffees … apart … Continue reading "#7 Sample roasting at bean importer"

Sabe o que é avaliado na avaliação de desempenho do estágio probatório? Confira nessa dica!

In this podcast we chat to Craig Charity who recently took an old Probat 12 kg coffee roaster and made so serious mods: Converting from electric burners to gas; Modification that help get a better roast; Teflon coating; Double walling a barrel; Discussing  issues with hertz; What mods every roaster should have. Are some of the items discussed.

On today's episode of THE FOOD SEEN, we step on the gas of a 1952 Probat. This German cast iron machine can fire through 22 kilos in a day, but when did how we take our coffee become the Third Wave of caffeinated culture as we know it? Darleen Scherer started roasting beans in-house at Gorilla Coffee (Park Slope, Brooklyn) in 2002. Over a decade later, she brings us Supercrown Coffee Roasters, which doubles as a café where you can get your pour over, and a weekly subscription service which sends out boxes of peak harvest picked, roasted in season coffee beans from Huila (Colombia), Cajamarca (Peru), and the Korngi District of Rwanda. We'll talk aroma, taste, mouthfeel, and sit through a cupping with Darleen who happens to be a Sensory Judge for the US Barista Championship. And don't ask for milk, no, "well roasted coffee doesn't need milk", but there's that Coffee Milkshake (sweet cream, espresso, grinds) just in case you don't take it black.

Transcend Founder Poul Mark discusses our new and different approach to roasting coffee, partly inspired by our trip to Europe in June for the World Barista Championship.

Watch the antics as we quite literally fire up our new (to us) vintage Probat UG22 roaster for the very first time.

Scripture: Matthew 27 (The Message) Paintings referenced in this sermon:The Three Crosses by RembrandtThe Stone Bridge by Rembrandt

Scripture: Mark 8