Podcasts about Roaster

After the GM goes on a tirade about historical potash production and we do a live Resources & Teams turn, Eero leads VS, Ibn the Roaster, and Zaza in a continued exploration of the underlevel of the Abbey of St Clewyd. They figure out a tricky door and make contact with the monks inside the western portion of the underlevel, who are split into Cardinite and Loyalist factions and speak of something called "the Charge" that they refuse to let the PCs see. Abbott Lummingwyll convinces them to take a holy mace into the chaos rift to disrupt it. Ibn goes in three times, with different results, and the final time is nearly killed (but saved by the children of Mr Rag&Bone). Eero duels a resurrected monk, and they lower VS down a rope into a well, where he encounters Grandfather Eel, who seeks for worshipers to ascend to godhood. At close of play, the sun has risen on the ruins, but both Ibn and Tals are missing from the party. To be continued!

Every Coffee Fest we sit down with presenters and speakers to talk about their field of expertise and learn from their experience in coffee. This last NYC Coffee Fest we were privileged to get to chat with four dynamic professionals and discuss everything from barista education and community, social media strategy, and how to run a world class bakery and coffee bar. We start with Ivana Chan and Rachel Apple of Raise the Bar! Ivana Chan is a marketing and e-commerce consultant who has spent the last seven years helping specialty coffee brands grow by bringing their hospitality online through thoughtful digital strategy. She is also the co-founder of Raise the Bar Coffee, a nonprofit focused on accessible coffee education, mentorship, and community-building, best known for organizing Level Up, an event where baristas connect, learn, and build sustainable careers in coffee Rachel Apple is an esteemed figure in the specialty coffee industry, with over 19 years of comprehensive experience.  Her extensive resume includes pivotal roles as Quality Control for George Howell Coffee, Coffee Buyer & Global Supply Chain Manager, Roaster, Educator, & Barista in addition to being a Legacy Q Grader. She is also the only woman, globally, who is a Cup of Excellence Head Judge & SET Course Instructor. Rachel also serves as a US Barista Championship Head Judge, Sensory Lead, and Committee Member, investing years in volunteer work and leadership in the specialty coffee community – which has recently manifested in co-founding an education focused 501(c)(3) nonprofit Raise the Bar.  Links: https://www.instagram.com/raisethebar_coffee/   Next we get to learn about winning social media strategy from Birch Coffee's Jeremy Lyman!  Jeremy Lyman is the co-founder of Birch Coffee, a New York City-based coffee company. Since its first store opened in 2009, the company has grown to become one of New York City's premiere and most loved independent coffee shop chains. With more than a dozen locations throughout the city, the focus of Birch is on customer service. Service is something Jeremy believed was lacking in the Specialty Coffee industry and being that both he and his partner Paul are consumers first and worked in bars and restaurants for years before, they realized that this was what was necessary to stand out in the industry. In order to grow the company, Jeremy has overseen the development of not only a high level of service, but methods in which to hone and develop those skills amongst his teams. Jeremy, Paul, and their team have also figured out creative ways to stand out. From eliminating wifi and introducing conversation starters to designing extraordinarily unique napkins, they have caught the eye of the Wall Street Journal, the New York Times and Forbes who have paid specific attention to these differentiators. Links: https://www.instagram.com/coffeedogguy/ www.birchcoffee.com https://www.instagram.com/birchcoffee/ Finally we discuss baking, pastry, and coffee excellence with Lauren Tran! Lauren Tran is the chef-owner of Bánh by Lauren in Chinatown, New York City. She blends her Seattle upbringing and love for coffee culture with a deep-rooted passion for Vietnamese flavors and desserts. After working at fine-dining icons Canlis, Momofuku Ko, and Gramercy Tavern, Lauren started selling pastries out of her apartment during the pandemic. Bánh by Lauren was hosted for pop-ups for four years before opening a brick and mortar bakery cafe in NYC's Manhattan Chinatown in June 2024. The New York Times ranked her shop among the top 22 bakeries in the U.S., T Magazine named her bánh bò nướng as one of the 25 essential pastries to eat in NYC, and Bánh by Lauren is a 2026 James Beard Award semifinalist for Outstanding Bakery. Links: https://www.instagram.com/banhbylauren/     Go check out Coffee Fest Trade Shows Today!  www.coffeefest.com    

Anu Menon is the Co-Founder of Driftaway Coffee Roasters. Along with their partner, they've been running the business in Brooklyn, NY since 2014. A lot has changed in Specialty coffee since then, including Driftaway being named Roast Magazine's 2026 Roaster of the Year.Find online at: ⁠⁠⁠https://driftaway.coffee/The full episode dropped May 21, 2026. Recorded at CoffeeFest NYC in March 2026.Subscribe to the Coffee People podcast newsletter at: ⁠⁠⁠⁠⁠https://www.coffeepeoplepodcast.com/⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Coffee People is presented by Roastar, Inc., the premier coffee packaging company utilizing digital printing. Roastar enables small-to-gigantic coffee businesses tell a big story. Learn more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/4gIsHff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and get 10% off with the code: COFFEEPEOPLE10BUY: The reliable coffee brewer that sits on our counter from Simply Good Coffee. (Affiliate Link).⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://partners.simplygoodcoffee.com/roas⁠⁠⁠⁠⁠t⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks for watching the Coffee People Podcast. Like all small businesses and entrepreneurs, we're still learning, modifying, and continuing to improve—at least trying to! Head to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.coffeepeoplepodcast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for links from the show, context to our conversation, and much more. Shop all of our coffee collaborations, including Y⁠⁠⁠⁠⁠eah, No...Yeah Coffee! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Coffee People is one of the premier coffee and entrepreneurship podcasts, featuring interviews with professionals in the coffee industry and coffee education. Host Ryan Woldt interviews roastery founders, head roasters, coffee shop owners, scientists, artists, baristas, farmers, green coffee brokers, and more.This show is also supported by Marea Coffee , Cape Horn Green Coffee Importers, Sivetz Roasting Machines, Relative Coffee Company, Coffee Cycle Roasting, MAMU Coffee, Acento Coffee Roasters, Prismatic Coffee, and Hacea Coffee Source.Register to become an organ donor at: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://registerme.org/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.*Clicking these links to purchase will also support Roast! West Coast through their affiliate marketing programs.

VS leads Tals, Ibn the Roaster, and ZaZa back to the Phantom Cloisters by the dark of the new moon. They look for Mr Rag-n-Bones and speak to the children, determining that Violet is missing from a noble family. They see the Ghost Crow Trappers and descend to the undercroft level. There, while they investigate some strange vines, a warp worm attacks and swallows Tals whole. He is expelled when the worm is killed but it disappears into another warp. Animated cherubs and a very bad cosmic rift, Ibn and ZaZa temporarily swapping heads, and Zaza's legs turn into grasshopper legs. A room of chattering skulls and fleshy walls is investigated. They briefly battle some undead abbots, and stop at a confluence of strange waters where corpses lie at the bottom of a pool.

This week hosts Freddie and Cathryn discuss the Tempo's first draft pick Kiki Rice, the recent UCLA champion and discuss her fit on the team. Then they celebrate hometown favourite Kia Nurse joining the squad. They evaluate the players who are guaranteed and consider what fans' expectations of the roaster should be. Follow Us:@thepickupwnbapod@itsme_cathryn@freddierivas / @freddienoelrivas Hosted on Acast. See acast.com/privacy for more information.

Fluent Fiction - Catalan: From Nervous Apprentice to Master Roaster: Jordi's Breakthrough Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2026-02-26-23-34-02-ca Story Transcript:Ca: El sol del matí entrava pels grans finestrals del torrador de cafè de l'Eixample de Barcelona, escalfant lleugerament l'ambient mentre el deliciós aroma del cafè omplia l'aire.En: The morning sun entered through the large windows of the coffee roastery in the Eixample of Barcelona, gently warming the setting while the delightful aroma of coffee filled the air.Ca: La gent entrava i sortia, afanyant-se a començar el dia amb una dosis de cafeïna.En: People were coming and going, hurrying to start the day with a dose of caffeine.Ca: Jordi, amb la seva bata blanca i les mans ja tacades de cafè, estava nerviós.En: Jordi, with his white coat and hands already stained with coffee, was nervous.Ca: Avui era el dia de la veritat.En: Today was the day of reckoning.Ca: Montse, la seva mentora, era coneguda per ser estricta, però justa.En: Montse, his mentor, was known for being strict yet fair.Ca: Ella el mirava des del final de la sala amb un somriure encoratjador.En: She looked at him from the end of the room with an encouraging smile.Ca: "Jordi," va dir suaument, "aquest lot és teu.En: "Jordi," she said softly, "this batch is yours.Ca: Mostra'm el potencial que hi veig.En: Show me the potential I see in you."Ca: "Jordi respirava profundament mentre s'acostava a la màquina de torrefacció.En: Jordi took a deep breath as he approached the roasting machine.Ca: Els grans de cafè carregats estaven llestos per a ser transformats.En: The loaded coffee beans were ready to be transformed.Ca: Sentia cada batec del cor amb força, com si el rostit perfecte depengués d'ells.En: He felt every heartbeat strongly, as if the perfect roast depended on them.Ca: Però no estava sol.En: But he wasn't alone.Ca: Pere, el seu col·lega, es situava a la seva dreta.En: Pere, his colleague, stood to his right.Ca: "Has provat de baixar la temperatura?En: "Have you tried lowering the temperature?"Ca: ", va suggerir Pere, amb l'habitual to de superioritat.En: Pere suggested, with his usual superior tone.Ca: Jordi dubtava.En: Jordi hesitated.Ca: Prenia els consells de Pere com veraions de la veritat.En: He took Pere's advice as variations of the truth.Ca: Però, avui, havia decidit fer cas només al seu instint.En: But today, he had decided to trust only his instincts.Ca: Va recordar una lliçó important: de vegades, s'ha de creure en un mateix.En: He recalled an important lesson: sometimes, you have to believe in yourself.Ca: Els grans escalfaven.En: The beans were heating up.Ca: El temps passava ràpidament, una simfonia de pistes i olors dansaven al seu voltant.En: Time passed quickly, a symphony of sounds and scents dancing around him.Ca: Jordi ajustava la màquina segons els sorolls i les olors, escoltant només el seu cor i el llenguatge secret dels grans de cafè.En: Jordi adjusted the machine according to the noises and smells, listening only to his heart and the secret language of the coffee beans.Ca: El moment culminant va arribar com un raig.En: The pivotal moment came like a flash.Ca: La màquina xiulava, anunciant que els grans estaven arribant al seu punt òptim.En: The machine whistled, announcing that the beans were reaching their optimal point.Ca: Jordi estava alerta.En: Jordi was on alert.Ca: Un segon més, i tot quedaria malmesos.En: One second more, and everything would be ruined.Ca: Va actuar ràpidament, aturant la màquina amb precisió.En: He acted swiftly, stopping the machine with precision.Ca: El silenci omplí breument el local.En: Silence briefly filled the room.Ca: Jordi mirava el resultat, el seu cor encara corrent amb velocitat.En: Jordi looked at the result, his heart still racing.Ca: Els grans lluïen a la perfecció, un rostit consistent i aromàtic.En: The beans glowed perfectly, a consistent and aromatic roast.Ca: Montse es va apropar, amb ulls encuriosits i un somriure ampli.En: Montse approached, with curious eyes and a broad smile.Ca: "Ho has fet, Jordi.En: "You did it, Jordi.Ca: Això és magnífic.En: This is magnificent."Ca: " Va posar una mà al seu espatlla.En: She placed a hand on his shoulder.Ca: "Estàs llest per entrenar com a cap de torrador.En: "You are ready to train as a head roaster."Ca: "Un sentiment d'orgull va esclatar dins de Jordi.En: A feeling of pride burst within Jordi.Ca: Havia aconseguit el que tant desitjava i, amb això, descobria una nova confiança en sí mateix.En: He had achieved what he so desired and, with that, discovered a new confidence in himself.Ca: Ara sabia que el secret no estava en seguir totes les instruccions al peu de la lletra, sinó en confiar en el seu propi judici.En: Now he knew that the secret was not in following all the instructions to the letter, but in trusting his own judgment.Ca: Amb els llums de Barcelona començant a brillar a l'exterior, Jordi sabia que aquell dia havia estat un pas important.En: With the lights of Barcelona starting to shine outside, Jordi knew that this day had been an important step.Ca: El seu camí al món del cafè estava només començant, però avui, havia fet el primer pas amb fermesa.En: His journey in the coffee world was just beginning, but today, he had taken the first step with determination. Vocabulary Words:the sun: el solthe window: el finestralto warm: escalfararoma: l'aromadose: la dosiscoat: la batastained: tacadesreckoning: la veritatmentor: la mentorato encourage: encoratjarpotential: el potencialbatch: el lotto transform: transformarheartbeat: el bateccolleague: el col·legatemperature: la temperaturatruth: la veritatinstinct: l'instintsymphony: la simfoniato adjust: ajustarnoises: els sorollsto announce: anunciaralert: alertato ruin: malmetreprecision: la precisiósilence: el silencito shine: brillarbroad: ampliconfidence: la confiançajudgment: el judici

This week on Wanye's World we start by talking some Super Bowl from last week and how Wanye was visiting with a friend during the game and pretty much didn't even know if was going on. He tells us about one of the most efficient businesses he has ever seen and how Aussie's like to pee anywhere. We learn about Cafe Raves that could pop up at a Cafe near you and we discuss some of the success of the Elks podcasts we have been doing Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Roast It Yourself Podcast, we dive into a practical roasting challenge many home roasters face: scaling up batch size without wasting coffee. Stephen Burnett and Catherine Mansell respond to a listener question from Greg, a longtime DIY roaster who recently upgraded to an Aillio Bullet R2 and is looking to move from 250-gram batches to the Bullet's sweet spot of 1.5 pounds—without burning through pounds of coffee in trial and error. Catherine breaks down what really changes when scaling a roast, focusing on the critical role of preheat temperature, thermal mass, and how to maintain similar roast curves as batch size increases. Along the way, they talk Kenya AA as a use-case, share realistic expectations for profile translation, and offer guidance that applies not just to the Bullet, but to thoughtful, data-driven roasting in general. As always, the episode blends hands-on technical advice with real-world experience, making it valuable for home roasters leveling up and professionals refining their process. Got a roasting question of your own? Send it to questions@riypod.com NOTES: Follow Our Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Te dejo la web de Black Jebena: https://blackjebena.com/En concreto compré los cafés:- Sidama (este es el que tengo en casa): https://blackjebena.com/products/cafe-de-etiopia-sidama-natural- Yirgacheffe (CREO que es este el que llevé a casa de Jesús)**:** https://blackjebena.com/products/cafe-etiopia-yirgacheffeSi eres de Sevilla o alrededores, te dejo la localización de su tienda: https://maps.app.goo.gl/H6sgbiWgZZHX6zpa9También los puedes seguir por Instagram: https://www.instagram.com/blackjebena/Dime qué te ha parecido este capitulo y deja un comentario en ivoox o Spotify.Si lo prefieres, envíame un correo electrónico a la dirección de gmail almadailypodcast. En redes soy @almajefi y me encuentras en X / Twitter, Bluesky, Threads, Instagram y Telegram.Y ahora también puedes seguirme en substack: https://substack.com/@almajefi

Episode 82: Can you tell the difference between a Colombian washed and an Ethiopian natural just by looking at the unroasted beans? In this episode, we answer a listener's question about identifying coffee origins and processing methods by what we can glean from the green coffee beans themselves! Catherine and Stephen share useful tips on what to look for when examining green coffee beans, including: Visual Identification Tips: ✅ Size & Shape: Small beans (Yemeni, Ethiopian) vs. large beans (Kenyan AA, Indian Mysore Nuggets) ✅ Color Indicators: Processing methods leave distinct visual signatures (natural process = darker/reddish tones) ✅ Density Differences: Feel the weight - Monsoon Malabar vs. dense high-altitude beans ✅ Peaberries: Recognize the unique oval/tubular shape vs. traditional flat-sided beans ✅ Moisture & Sheen: What the surface tells you about freshness and processing Pro Tip: Create your own reference collection! Save 10 beans from each coffee in labeled Ziploc bags to build a visual comparison library. Plus in this episode: - Updates from Current Crop's new espresso bar and pastry launch - Why taking detailed roasting notes is crucial - Special shout-out to listeners who visited from Texas!   SEND YOUR QUESTIONS TO: questions@riypod.com   NOTES: Follow Our Instagram Account @RIY_POD   CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin.Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the 5th of a five-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with Osamah Alawwam, co-founder of The Roasting House based in Riyadh, Saudi Arabia. This series first aired on the Map It Forward Middle East Podcast.In this series, Osamah and Lee explore the challenges of running a business in the Middle East.The 5 episodes in this series are:1. A Coffee Entrepreneur in Saudi Arabia - https://youtu.be/G79Fxr6_e_Y2. Building The Roasting House - https://youtu.be/hguVnGWvqqs3. The Role Of Specialty Coffee In Brazil - https://youtu.be/YvOu0uolUq04. Converting Brazilians to Specialty Coffee Drinkers - https://youtu.be/aEH2HGWlx-c5. The Sins of the Past for Brazilian Coffee - https://youtu.be/iqIUZjNWv98In this final episode of the podcast series, Lee and Osamah discuss the critical challenges and opportunities faced by the coffee industry, particularly in the Middle East.They address the alarming forecast that coffee may disappear by 2050 due to climate change and geopolitical issues. They speak about the significant decrease in coffee production, the urgent need for sustainable agricultural practices, and the role of innovative methods like co-fermentation in improving coffee quality. The conversation also covers initiatives in Saudi Arabia to grow resilient coffee varieties and the potential for regenerative agriculture. Osamah shares his hopes for the future and emphasizes the importance of solving the root causes threatening coffee production.Connect with Osamah Alawwam and The Roasting House here:https://www.instagram.com/roastinghousesa/https://www.instagram.com/oalawwam/https://www.linkedin.com/in/oalawwam/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin.Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the 5th of a five-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with Osamah Alawwam, co-founder of The Roasting House based in Riyadh, Saudi Arabia. This series first aired on the Map It Forward Middle East Podcast.In this series, Osamah and Lee explore the challenges of running a business in the Middle East.The 5 episodes in this series are:1. A Coffee Entrepreneur in Saudi Arabia - https://youtu.be/G79Fxr6_e_Y2. Building The Roasting House - https://youtu.be/hguVnGWvqqs3. The Role Of Specialty Coffee In Brazil - https://youtu.be/YvOu0uolUq04. Converting Brazilians to Specialty Coffee Drinkers - https://youtu.be/aEH2HGWlx-c5. The Sins of the Past for Brazilian Coffee - https://youtu.be/iqIUZjNWv98In this final episode of the podcast series, Lee and Osamah discuss the critical challenges and opportunities faced by the coffee industry, particularly in the Middle East.They address the alarming forecast that coffee may disappear by 2050 due to climate change and geopolitical issues. They speak about the significant decrease in coffee production, the urgent need for sustainable agricultural practices, and the role of innovative methods like co-fermentation in improving coffee quality. The conversation also covers initiatives in Saudi Arabia to grow resilient coffee varieties and the potential for regenerative agriculture. Osamah shares his hopes for the future and emphasizes the importance of solving the root causes threatening coffee production.Connect with Osamah Alawwam and The Roasting House here:https://www.instagram.com/roastinghousesa/https://www.instagram.com/oalawwam/https://www.linkedin.com/in/oalawwam/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin.Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the 3rd of a five-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with Osamah Alawwam, co-founder of The Roasting House based in Riyadh, Saudi Arabia. This series first aired on the Map It Forward Middle East Podcast.In this series, Osamah and Lee explore the challenges of running a business in the Middle East.The 5 episodes in this series are:1. A Coffee Entrepreneur in Saudi Arabia - https://youtu.be/G79Fxr6_e_Y2. Building The Roasting House - https://youtu.be/hguVnGWvqqs3. The Role Of Specialty Coffee In Brazil - https://youtu.be/YvOu0uolUq04. Converting Brazilians to Specialty Coffee Drinkers - https://youtu.be/aEH2HGWlx-c5. The Sins of the Past for Brazilian Coffee - https://youtu.be/iqIUZjNWv98In this episode of the podcast series, Lee Safar and Osamah discuss the multifaceted challenges and opportunities within the Middle Eastern business ecosystems. They explore issues like saudiization, the global financial crisis, and the impact of COVID-19 on the coffee industry. Osamah shares insights on how the coffee business can navigate difficulties, adapt to logistical issues, and embrace local talent. Additionally, they highlight the cultural challenges of employing locals in roles such as baristas and the immense professional growth available within the coffee industry. Tune in to gain a deeper understanding of the dynamics shaping the Middle Eastern coffee scene and valuable lessons on resilience and innovation.Connect with Osamah Alawwam and The Roasting House here:https://www.instagram.com/roastinghousesa/https://www.instagram.com/oalawwam/https://www.linkedin.com/in/oalawwam/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin.Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the 3rd of a five-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with Osamah Alawwam, co-founder of The Roasting House based in Riyadh, Saudi Arabia. This series first aired on the Map It Forward Middle East Podcast.In this series, Osamah and Lee explore the challenges of running a business in the Middle East.The 5 episodes in this series are:1. A Coffee Entrepreneur in Saudi Arabia - https://youtu.be/G79Fxr6_e_Y2. Building The Roasting House - https://youtu.be/hguVnGWvqqs3. The Role Of Specialty Coffee In Brazil - https://youtu.be/YvOu0uolUq04. Converting Brazilians to Specialty Coffee Drinkers - https://youtu.be/aEH2HGWlx-c5. The Sins of the Past for Brazilian Coffee - https://youtu.be/iqIUZjNWv98In this episode of the podcast series, Lee Safar and Osamah discuss the multifaceted challenges and opportunities within the Middle Eastern business ecosystems. They explore issues like saudiization, the global financial crisis, and the impact of COVID-19 on the coffee industry. Osamah shares insights on how the coffee business can navigate difficulties, adapt to logistical issues, and embrace local talent. Additionally, they highlight the cultural challenges of employing locals in roles such as baristas and the immense professional growth available within the coffee industry. Tune in to gain a deeper understanding of the dynamics shaping the Middle Eastern coffee scene and valuable lessons on resilience and innovation.Connect with Osamah Alawwam and The Roasting House here:https://www.instagram.com/roastinghousesa/https://www.instagram.com/oalawwam/https://www.linkedin.com/in/oalawwam/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin.Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the first of a five-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with Osamah Alawwam, co-founder of The Roasting House based in Riyadh, Saudi Arabia. This series first aired on the Map It Forward Middle East Podcast.In this series, Osamah and Lee explore the challenges of running a business in the Middle East.The 5 episodes in this series are:1. A Coffee Entrepreneur in Saudi Arabia - https://youtu.be/G79Fxr6_e_Y2. Building The Roasting House - https://youtu.be/hguVnGWvqqs3. The Role Of Specialty Coffee In Brazil - https://youtu.be/YvOu0uolUq04. Converting Brazilians to Specialty Coffee Drinkers - https://youtu.be/aEH2HGWlx-c5. The Sins of the Past for Brazilian Coffee - https://youtu.be/iqIUZjNWv98In this episode of the podcast series, Osamah shares his entrepreneurial journey, discussing how he transitioned from the corporate world to starting his own coffee business in Saudi Arabia. He emphasizes the importance of finding the right financial and intellectual partners, and the challenges he faced in sourcing quality green beans. The conversation also touches on the evolving business landscape in Saudi Arabia and the impact of global geopolitical events on the coffee industry.Connect with Osamah Alawwam and The Roasting House here:https://www.instagram.com/roastinghousesa/https://www.instagram.com/oalawwam/https://www.linkedin.com/in/oalawwam/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin.Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the first of a five-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with Osamah Alawwam, co-founder of The Roasting House based in Riyadh, Saudi Arabia. This series first aired on the Map It Forward Middle East Podcast.In this series, Osamah and Lee explore the challenges of running a business in the Middle East.The 5 episodes in this series are:1. A Coffee Entrepreneur in Saudi Arabia - https://youtu.be/G79Fxr6_e_Y2. Building The Roasting House - https://youtu.be/hguVnGWvqqs3. The Role Of Specialty Coffee In Brazil - https://youtu.be/YvOu0uolUq04. Converting Brazilians to Specialty Coffee Drinkers - https://youtu.be/aEH2HGWlx-c5. The Sins of the Past for Brazilian Coffee - https://youtu.be/iqIUZjNWv98In this episode of the podcast series, Osamah shares his entrepreneurial journey, discussing how he transitioned from the corporate world to starting his own coffee business in Saudi Arabia. He emphasizes the importance of finding the right financial and intellectual partners, and the challenges he faced in sourcing quality green beans. The conversation also touches on the evolving business landscape in Saudi Arabia and the impact of global geopolitical events on the coffee industry.Connect with Osamah Alawwam and The Roasting House here:https://www.instagram.com/roastinghousesa/https://www.instagram.com/oalawwam/https://www.linkedin.com/in/oalawwam/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin. Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the 5th episode of this 5-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and guest Samo Smrke.Samo is a Coffee Scientist and acting department head at the Coffee Excellence Centre at Zurich University of Applied Sciences (ZHAW).In this series, we're exploring the question, "What is real innovation in coffee?"The 5 episodes in this series are:1. Good Coffee Science Versus Bad - https://youtu.be/AY7C9O2DDr02. What is Real Innovation in Coffee - https://youtu.be/1numLaWH2I43. Mainstream Coffee Innovation vs Specialty - https://youtu.be/NbICwYH_kO44. Real Coffee Innovation Versus Marketing Hype - https://youtu.be/huf3Rub7hNw5. Innovation at Coffee Competitions - https://youtu.be/6tqkYSF73mgIn this final episode of the podcast series, Lee and Samo explore controversial topics in the coffee industry including the role of coffee competitions in driving innovation, co-fermented and infused coffees, and the ethical implications of flavored coffees.The discussion covers the impact of consumer behavior on coffee trends, the potential risks associated with non-disclosed ingredients, and the importance of transparency in the industry.Connect with Samo Smrke and ZHAW here:https://www.instagram.com/samosmrke/https://www.instagram.com/zhaw.coffee.excellence.center/https://www.zhaw.ch/en/lsfm/institutes-centres/icbt/analytical-chemistry/analytical-technologies/coffee-excellence-center ‍ ‍••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin. Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the 5th episode of this 5-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and guest Samo Smrke.Samo is a Coffee Scientist and acting department head at the Coffee Excellence Centre at Zurich University of Applied Sciences (ZHAW).In this series, we're exploring the question, "What is real innovation in coffee?"The 5 episodes in this series are:1. Good Coffee Science Versus Bad - https://youtu.be/AY7C9O2DDr02. What is Real Innovation in Coffee - https://youtu.be/1numLaWH2I43. Mainstream Coffee Innovation vs Specialty - https://youtu.be/NbICwYH_kO44. Real Coffee Innovation Versus Marketing Hype - https://youtu.be/huf3Rub7hNw5. Innovation at Coffee Competitions - https://youtu.be/6tqkYSF73mgIn this final episode of the podcast series, Lee and Samo explore controversial topics in the coffee industry including the role of coffee competitions in driving innovation, co-fermented and infused coffees, and the ethical implications of flavored coffees.The discussion covers the impact of consumer behavior on coffee trends, the potential risks associated with non-disclosed ingredients, and the importance of transparency in the industry.Connect with Samo Smrke and ZHAW here:https://www.instagram.com/samosmrke/https://www.instagram.com/zhaw.coffee.excellence.center/https://www.zhaw.ch/en/lsfm/institutes-centres/icbt/analytical-chemistry/analytical-technologies/coffee-excellence-center••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin. Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the 4th episode of this 5-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and guest Samo Smrke.Samo is a Coffee Scientist and acting department head at the Coffee Excellence Centre at Zurich University of Applied Sciences (ZHAW).In this series, we're exploring the question, "What is real innovation in coffee?"The 5 episodes in this series are:1. Good Coffee Science Versus Bad - https://youtu.be/AY7C9O2DDr02. What is Real Innovation in Coffee - https://youtu.be/1numLaWH2I43. Mainstream Coffee Innovation vs Specialty - https://youtu.be/NbICwYH_kO44. Real Coffee Innovation Versus Marketing Hype - https://youtu.be/huf3Rub7hNw5. Innovation at Coffee Competitions - https://youtu.be/6tqkYSF73mgIn this episode of the podcast series, Lee and Samo delve into what constitutes real innovation in the coffee industry. The discussion covers the evolution of coffee technology, particularly grinders and espresso machines, the influence of the home coffee market, and the potential future of alternative coffees. They explore whether current technologies truly represent revolutionary innovation or if they are merely incremental improvements marketed under the guise of novelty. Join us for a fascinating deep dive into the trends and innovations shaping the coffee world.Connect with Samo Smrke and ZHAW here:https://www.instagram.com/samosmrke/https://www.instagram.com/zhaw.coffee.excellence.center/https://www.zhaw.ch/en/lsfm/institutes-centres/icbt/analytical-chemistry/analytical-technologies/coffee-excellence-center ‍ ‍••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin. Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the 4th episode of this 5-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and guest Samo Smrke.Samo is a Coffee Scientist and acting department head at the Coffee Excellence Centre at Zurich University of Applied Sciences (ZHAW).In this series, we're exploring the question, "What is real innovation in coffee?"The 5 episodes in this series are:1. Good Coffee Science Versus Bad - https://youtu.be/AY7C9O2DDr02. What is Real Innovation in Coffee - https://youtu.be/1numLaWH2I43. Mainstream Coffee Innovation vs Specialty - https://youtu.be/NbICwYH_kO44. Real Coffee Innovation Versus Marketing Hype - https://youtu.be/huf3Rub7hNw5. Innovation at Coffee Competitions - https://youtu.be/6tqkYSF73mgIn this episode of the podcast series, Lee and Samo delve into what constitutes real innovation in the coffee industry. The discussion covers the evolution of coffee technology, particularly grinders and espresso machines, the influence of the home coffee market, and the potential future of alternative coffees. They explore whether current technologies truly represent revolutionary innovation or if they are merely incremental improvements marketed under the guise of novelty. Join us for a fascinating deep dive into the trends and innovations shaping the coffee world.Connect with Samo Smrke and ZHAW here:https://www.instagram.com/samosmrke/https://www.instagram.com/zhaw.coffee.excellence.center/https://www.zhaw.ch/en/lsfm/institutes-centres/icbt/analytical-chemistry/analytical-technologies/coffee-excellence-center••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin. Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the 2nd episode of this 5-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and guest Samo Smrke.Samo is a Coffee Scientist and acting department head at the Coffee Excellence Centre at Zurich University of Applied Sciences (ZHAW).In this series, we're exploring the question, "What is real innovation in coffee?"The 5 episodes in this series are:1. Good Coffee Science Versus Bad - https://youtu.be/AY7C9O2DDr02. What is Real Innovation in Coffee - https://youtu.be/1numLaWH2I43. Mainstream Coffee Innovation vs Specialty - https://youtu.be/NbICwYH_kO44. Real Coffee Innovation Versus Marketing Hype - https://youtu.be/huf3Rub7hNw5. Innovation at Coffee Competitions - https://youtu.be/6tqkYSF73mgIn this episode of the podcast series, Lee and Samo delve into the complexities of defining 'good coffee' through the lens of science. They discuss the impact of influencer marketing, the disappearance of independent testing, and the differences between commercial and specialty coffee industries. The conversation also touches on the role of social media, the challenges of innovation in the coffee industry, and the importance of a scientific approach to product testing and development.Connect with Samo Smrke and ZHAW here:https://www.instagram.com/samosmrke/https://www.instagram.com/zhaw.coffee.excellence.center/https://www.zhaw.ch/en/lsfm/institutes-centres/icbt/analytical-chemistry/analytical-technologies/coffee-excellence-center ‍ ‍••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

This episode is brought to you by Belco's upcoming 2-day Roaster's Camp in Ethiopia and Colombia in 2026. Don't miss this great opportunity to go to origin. Connect with Alex Fremond from Belco on WhatsApp here: https://wa.me/33645956797 or email a.fremond@belco.fr••••••••••••••••••••••••••••••••This is the 2nd episode of this 5-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and guest Samo Smrke.Samo is a Coffee Scientist and acting department head at the Coffee Excellence Centre at Zurich University of Applied Sciences (ZHAW).In this series, we're exploring the question, "What is real innovation in coffee?"The 5 episodes in this series are:1. Good Coffee Science Versus Bad - https://youtu.be/AY7C9O2DDr02. What is Real Innovation in Coffee - https://youtu.be/1numLaWH2I43. Mainstream Coffee Innovation vs Specialty - https://youtu.be/NbICwYH_kO44. Real Coffee Innovation Versus Marketing Hype - https://youtu.be/huf3Rub7hNw5. Innovation at Coffee Competitions - https://youtu.be/6tqkYSF73mgIn this episode of the podcast series, Lee and Samo delve into the complexities of defining 'good coffee' through the lens of science. They discuss the impact of influencer marketing, the disappearance of independent testing, and the differences between commercial and specialty coffee industries. The conversation also touches on the role of social media, the challenges of innovation in the coffee industry, and the importance of a scientific approach to product testing and development.Connect with Samo Smrke and ZHAW here:https://www.instagram.com/samosmrke/https://www.instagram.com/zhaw.coffee.excellence.center/https://www.zhaw.ch/en/lsfm/institutes-centres/icbt/analytical-chemistry/analytical-technologies/coffee-excellence-center••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Listener Andrea called in with a counter top solution if your oven is overfilled - or (like Sue) - it catches on fire!

Episode 75: In this episode, we discuss an often under-treated subject: roaster capacity. How much coffee is too little for your machine? How much is too much? Apart from just reading the manufacturer's "minimum" and "maximum" capacity, can you find that Goldilocks 'sweet spot' for your specific machine? We dive into this question and several related questions to help point roasters in the right direction! Take a listen now! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Fresh Roast SR540 and SR800 Follow Our Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Barreling into November—this podcast needs a drink! At the top of the latest episode we rip a generous glug of State Line Distillery's new Coffee Liqueur with coffee from Madison, Wisconsin's Kin-Kin Coffee. The reaction? "Oh." "Oh?" "Ohh." The unique flavor sensations don't end there—hosts Jordan Michelman and Zachary Carlsen Ceado Hoop Brew a special offering from Deadstock Coffee and Portland, Oregon's renowned Haitian restaurant Kann. To round things out, the hosts taste Partners Coffee's Colombia Chiroso limited release—a beautiful cup to carry them through the episode. Check out the latest coffee offerings from Partners Coffee at our Roaster's Village portal. Stay tuned to Sprudge and @Sprudge on Instagram for the very latest. This episode of the Coffee Sprudgecast is sponsored by noissue, Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.

Episode 73: This week's question is from a newbie roaster who asks whether they should try a whole bunch of different coffees, or just pick one or two that they really like. It seems like a simple question, but it led to a lively discussion and a ton of helpful tips for newbies (or longtime roasters who feel stuck in a rut!) We hope you enjoy! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Follow Our Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

It's busy out there in the world of coffee: national barista champions from across the globe are in Milan for The World Barista Championship at HOST Milano and La Marzocco's Out of the Box. Who will become the 2025 World Barista Champion? Only time will tell! In the meantime, we've got another humdinger of an episode of the Coffee Sprudgecast. Much is discussed on this episode but the real meat is in the macchiato. Espresso macchiato? Macchiato latte? Caramel Macchiato? "Traditional" macchiato? What's a real macchiato anyway? After a brush with macchiato clarification at a coffee bar in Portland, host Jordan Michelman had questions.             View this post on Instagram                         A post shared by Sprudge (@sprudge) With every fresh episode, there's fresh coffee. With another fresh coffee offering from the Roaster's Village, the hosts drink Bay Area's Equator Coffees limited Kona Monarch Washed Pacamara. The coffee was brewed and enjoyed using coffee gear we're bench testing at Sprudge HQ: the coffee was ground fresh with the Timemore Sculptor 078S and brewed using a Miir Pourigami Travel Coffee Dripper. We're partnering with Miir to provide 25% off Miir products using promo code SPRUDGE25. The hosts ("big vessel guys") enjoyed the coffee in a 2-WayCup from Slow Pour Supply: Introducing the award winning, newly refined 2-WayCup, crafted with precision and an eye for excellence. In collaboration with Martin Wölfl, WBrC 2024 Champion, 2-WayCup's design has been elevated to ensure an enhanced tasting experience. This champion-approved refinement guarantees that every sip meets the highest standards of enjoyment. Stay tuned to Sprudge and @Sprudge on Instagram for the very latest. This episode of the Coffee Sprudgecast is sponsored by noissue, Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.

Chris From Brooklyn is back at it again talking with Zac Amico about the most important issue of our time, the best dipped roast beef. sandwhich in Brooklyn, They break down everything from the sandwhiches, the sides and drinks and everything else that makes one better than the other, Zac getting warned about disgusting pizza places, RFK linking Autism to circumcision, how to spot signs of autism, Zac's dad giving him silly advice, the world economic forum blowing the lid on how awful they are and so much more!Record Date: 10/09/25WATCH CHRIS' NEW "NOT SPECIAL" HEREhttps://www.youtube.com/@HighSocietyRadioPodcastSUPPORT OUR SPONSORhttps://xbar.com/ - Get JACKED with an X Bar!FatDickHotChocolate.net - Get a fat dick by drinking chocolate!Email Your Ask The Goon Questions to: askthegoon@gmail.comFollow the host on socialChris From Brooklyn Twitter https://twitter.com/ChrisFromBklynHigh Society Radio Instagram https://www.instagram.com/highsocietyradioHigh Society Radio YouTube http://bit.ly/HSRYoutubeHigh Society Radio Twitter https://twitter.com/HSRadioshowWebsite https://gasdigital.comZac Amico Twitter https://twitter.com/ZASpookshowZac Amico Instagram https://www.instagram.com/zacisnotfunny/Mike Harrington Twitter https://twitter.com/TheMHarringtonMike Harrington Instagram https://www.instagram.com/themharrington/Notes Of A Goon is a weekly podcast where Goon of note, Chris from BK sits down and yells about childhood trauma, how he'd fix the whole damn country, and all sorts of other bullshit. All while splitting a six pack with you the listener. Chris is joined by his stalwart producer and homeless weirdo Mike Harrington on this journey of self reflection and yelling. There's lots of yelling.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Malina Daultan grew up & studied in Dunedin on the bottom of New Zealand's South Island, studying business finance at the town's renowned Otago University.Living & working all over the country, her & husband Dan left the corporate world behind & bought a small coffee roasting business Strictly Coffee in Dunedin- growing the brand to where it is today .https://strictlycoffee.co.nzhttps://www.travellingsenorita.com

Brian just returned from a trip to Colombia, visiting Cofinet in the Quindio region. While there, he had lunch with Luz Helena Salazar, owner of Maracay - producer of several coffees in the DoubleShot lineup over the past couple years. Felipe Arcila, co-owner of Cofinet sat down for an interview on the farm. While there, some turmoil came to a head (Brian's head, specifically) about coffee prices and what other roasters are doing to keep costs down. Costs at DoubleShot are not going down. We cut out a fairly aggressive rant that spontaneously erupted during recording, and Mark and Brian went back for a stab at more civil discussions about what set Brian off in the first session. Listen at your own risk. Order that Maracay Honey at DoubleShotCoffee.com

9-24-25 President of the Howl Raisers' Carlos Tenorio II & NMSU Barstool's Joseph Settle joins TEAM Talk for the unveiling of 'The Roaster' to the Rio Grande Rivalry

9-24-25 Hinkle Law Offices Top Five - Introducing 'The Roaster'

In this exclusive interview, we sit down with Mikaël Portannier, the current World Coffee Roasting Champion, to discuss his incredible journey. From his beginnings in catering school to competing in his first student championship, Mikaël shares the key moments that ignited his passion for coffee.Discover how a simple contest led him down a path of continuous learning, transforming him from a barista to a world-class roaster. Mikaël reveals the importance of daily cupping for quality control and the motivation behind his competitive spirit.Learn about the intense preparation that goes into a world championship, the challenges of working with unfamiliar machines, and the crucial role of his team. This is a must-watch for anyone passionate about coffee, roasting, and the pursuit of excellence.Mikaël on Instagram: https://www.instagram.com/mikae__lParcel Coffee: https://parcelcoffee.fr/Roast Rebels: https://roastrebels.com/Chapters:00:00 - Introduction to Mikaël Portannier, the World Champion00:50 - How Mikaël's coffee journey began03:06 - Competing in "Coffee and Good Spirits"05:00 - The importance of cupping for a roaster05:39 - First experiences in roasting competitions09:12 - Transition from barista to professional roaster11:19 - What motivates him to compete13:24 - Preparing for the World Championship16:31 - The coffees used in the competition17:03 - The team behind the champion17:49 - Overcoming challenges with competition machines37:27 - Where to find Mikaël online▬ About the ROEST Sample Roaster ▬▬▬▬▬▬▬▬▬▬The ROEST L100 Ultra is a highly advanced sample roaster designed for the needs of coffee roasters, importers, and competition participants. It operates with a convection-based roasting system, ensuring even heat distribution. With a capacity of 50 to 200 grams per batch, it is ideal for precise evaluation of green coffee. Its advanced sensor technology provides real-time data on temperature, airflow, and bean movement, allowing for precise control of the roasting profile.A key feature of the ROEST L100 Ultra is its automated roast profile management with adaptive algorithms. The machine detects the first crack automatically and adjusts the roast development accordingly to ensure consistent results. In addition to fully automated roasting, it also offers manual control for customization. With its integrated cloud-based software, users can store, analyze, and optimize roast profiles. The ROEST L100 Ultra is particularly suited for professional applications where consistency and efficiency are essential.ROEST coffee roasters with free shipping within Europe: https://roastrebels.com/en/roest▬ About this channel ▬▬▬▬▬▬▬▬▬▬▬▬At Roast Rebels, our mission is to make coffee roasting easy. On the one hand we offer the most proven small scale roasting machines and high quality green coffees, on the other hand we want to support people who roast coffee with tips, knowledge, roasting profiles and tutorials to achieve good roasting results quickly. You'll find lots of information and roasting profiles on our website, as well as here on the YouTube channel. #homeroasting #coffeeroasting▬ More Information ▬▬▬▬▬▬▬▬▬▬▬▬You will find a lot more information as well on our website: https://roastrebels.com/en▬ More Videos ▬▬▬▬▬▬▬▬▬▬▬▬More home roasting knowledge: https://www.youtube.com/@UC5xchx_vufvEIgRXgiXCjwQ Mehr Heimrösterwissen auf Deutsch: https://www.youtube.com/@UClk5nH5ijBrbyL5TBkomWSQ ▬ Social Media ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬►Facebook: https://www.facebook.com/roastrebels/►Instagram: https://www.instagram.com/roastrebels/►Newsletter: https://eepurl.com/dxHgML►Podcast (Roasting coffee - made easy): https://anchor.fm/roasting-coffee►Onlineshop for coffee roasters: https://roastrebels.com/en⁠

Episode 65: Ever wondered how two of the most popular "level up" roasters perform head-to-head? Catherine and Stephen discuss the pros and cons of the Bullet R2 1-kilo roaster vs. the Kaleido M10 1.2-kilo roaster. From roast performance to chaff handling to ease of use/transport, we cover a lot of the real-world features/bugs that don't show up on the product page. If you're considering upgrading to a larger capacity roaster, you don't want to miss this discussion! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Kaleido M10 1.2 Kilo Roaster at Coffee Bean Corral Bullet R2 1 Kilo Roaster at Current Crop Roasting Shop Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Episode 62: We're sure we'll step on some toes with this one... This week, we got a question from a small batch roaster looking to upgrade to a larger commercial roaster, but is unsure of which way to go. The two main categories of coffee roasters are "fluid bed" and "drum," and there are pros and cons to each. Check out our answer and drop into the comments to share your own perspective! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: The roaster brand I couldn't remember is Loring - Stephen Check out our commercial roasters lineup here Check out the Bullet roaster at CCRS here Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Episode 60: This week, we got an excellent question from a self-proclaimed newbie roaster, including a picture (linked here). He gave us some details about his roast and his setup, and asked us to evaluate how he was doing. This is an excellent discussion for home roasters, whether you've just started or you have years of roasting under your belt. Throw your comments in the mix, ask questions, or teach us something new! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: The delicious but barely pronounceable Kenya: Ndaroini AB, Nyeri District Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Bjørn har observert Eirin i smug og konfronterer henne med en roast. Vi snakker om Teslas nye robot-kafé, får minneord om Ozzy Osbourne, drar på Hurtigruta med Ellen, og gjetter hvor dagens turist er fra. Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.

Resources:Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comGet a ticket to FTC-10 December 2025Luke's Website: Pomelo Coffee ConsultingLuke's Book: Pre-Order Pomelo bookSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.Office Hours with Luke: 9am (GMT-6) Friday July 18th 2025Sign up for the newsletter for behind the scenes pictures. And if you don't want to commit, show your support here with a one time contribution: PayPalCover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the show

Watch this episode on our new YouTube channel! https://youtu.be/VUUZgrh0MloJoseph Parkman and Ryan Bergeron are good friends of ours here in Selma, Alabama, where God called us several years back now. Ryan is actually from Selma and so we just wanted to get together and real talk "seasons with God". Don't miss Ryan the Roaster's 150 Days of Encouragement, which we mentioned in this cast. Find it on YouTube and other social media channels @ryantheroaster or grab some really excellent coffee at www.revivalcoffees.comJoseph has a book he recently released called ⁠Love Letters from Heaven⁠ that is a powerfully inspirational set of encounter letters that he received from the Father. Dive deeper into the subject of encounters with the book by your host, Joshua Marcengill."Encounters: Pressing Into Your Abundant Heavenly Supply" - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Paperback⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Kindle⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Scribd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spanish Version⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Josh is a Certified Biblical Counselor (IBCC), Certified Financial Sozo Counselor, Certified TPRAT Facilitator with the Townsend Institute, Certified Leadership Management International Facilitator, author, and podcaster. He has an MBA from Marshall Goldsmiths School of Management and is currently enrolled at the Townsend Institute in their Master in Counseling program. He works with individuals, teams, and businesses to help them heal, grow, and scale. On our website, you can find ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Notebooks and Journals⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ designed to help you receive the invitation from Jesus and cultivate the encounters lifestyle.Join our cause to help everyone receive more encounters with God... you can also receive one on one encounter-counseling, coaching and/or consulting for teams at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.abundantencounters.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠We're on Facebook here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/abundantencounters⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join and share your encounter experiences to encourage and edify others on our facebook group at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/groups/abundantencounters⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Music CreditOriginal score by Joshua MarcengillVisit our website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.abundantencounters.com

Episode 53: This discussion started out answering a question about upgrading from a personal home roasting machine to something that would work for starting a roasting business. In the process of answering that question, we covered a lot of little tips and considerations for folks considering taking that next step! Check out the links in the Notes section for the specific coffees and equipment we discussed in the episode! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Costa Rica La Minita Estate Sumatra Raja Batak Peaberry (Catherine scored this an 87!) Commercial Roaster Lineup at Coffee Bean Corral Bullet Roaster at CCRS What deeper discounts for your roasting business? See if Rancher Wholesale is the right fit for you! Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Giannis Antetokounmpo made an appearance at Google, and our guy Brian Tong, loyal Roaster, was there, and called in share what happened.

JOIN THE VALOR COFFEE COMMUNITY – Courses, Exclusive Videos, PDFs, Spreadsheets and more:⁠ ⁠https://community.valor.coffee?utm_source=spotify&utm_campaign=ep140Thanks for listening, following/subscribing, giving us a good review, and sharing with your friends on social media. It goes a long way!We're back from Houston with hearts full, minds buzzing, and feet absolutely destroyed—but it was so worth it. In this special episode, we sat down live from the hotel room to debrief as a squad on our second-ever Specialty Coffee Expo experience. From serving at our Roaster's Village booth to cupping incredible coffees, linking up with producers, and forming deeper bonds as a team, Expo 2025 was one for the books. We got to meet so many of YOU, which always blows our minds and warms our hearts. Whether you've never been to Expo and are curious what it's all about, or you were there slinging shots too, this episode captures the vibe, the chaos, and the beauty of Expo in all its glory. Shoutout to everyone who stopped by, said hey, or inspired us in any way—y'all make this community what it is.*If you purchase something through one of our links, we may be entitled to a share of the sale*Buy Valor Coffee: ⁠⁠https://valor.coffee/shop⁠⁠Watch on Youtube: ⁠⁠https://youtube.com/valorcoffee16⁠⁠Want to become a Wholesale Partner? Email us at wholesale@valor.coffee to set up an account!Want to send us coffee? Have a question you want to answer on the show? Send us an email to info@valor.coffeeWe're partnered with Clive to bring you sweet deal at a discounted rate! Use Discount Code VALOR5 at checkout for 5% off Mahlkonig, Anfim and Eureka products!Shop Clive products here: ⁠⁠https://clivecoffee.com?sca_ref=5315485.6axWuRlcEr⁠⁠Want to get your business in front of more people? We partnered with Local Eyes Growth to grow our business through SEO and the results have been incredible. Local Eyes is offering a FREE backlink ($300 value) to Valor Coffee Podcast listeners who partner through our exclusive link. Visit ⁠⁠https://localeyesgrowth.com/valor⁠⁠ to get the ball rolling!Follow the Valor Coffee Podcast on Instagram: ⁠⁠http://instagram.com/valorcoffeepod⁠⁠Follow Valor on Instagram: ⁠⁠http://instagram.com/valor.coffee⁠⁠Subscribe to Riley's YouTube Channel: ⁠⁠https://youtube.com/@rileywestbrook⁠⁠Follow Riley:  ⁠⁠https://instagram.com/rileywestbrook⁠⁠Follow Ross: ⁠⁠https://instagram.com/rosswalters⁠⁠Follow Ethan's Parody Account:  ⁠⁠https://instagram.com/ethanrivers77700:00 - Start00:40 - INTROOOOOOOOO02:37 - Ethan06:13 - Paul09:59 - Lynden13:42 - Savvy16:48 - Sammy24:46 - Luke30:13 - Riley

Fluent Fiction - Japanese: The Roaster's Reunion: Brewing Friendship in Kyoto Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ja/episode/2025-04-24-22-34-02-ja Story Transcript:Ja: 春の頃、京都の山の中腹にある小さなコーヒー焙煎工房。En: In the spring, there was a small coffee roasting workshop located halfway up a mountain in Kyoto.Ja: そこには、柔らかな木の温もりと、焙煎されたコーヒーの香ばしい香りが漂っていました。En: There, the warmth of soft wood and the fragrant aroma of roasted coffee lingered.Ja: ゴールデンウィークで静まりかえったこの場所に、ひとりの男がいました。En: During the quiet Golden Week, there was a man.Ja: 名前は春人（はると）。En: His name was Haruto.Ja: 彼は完璧を追求することを好み、予期しない出来事を嫌う、好奇心旺盛な焙煎士です。En: He was a curious roaster who liked to pursue perfection and disliked unexpected events.Ja: 最近、春人の工房の戸口には毎晩、不思議なコーヒー豆の袋が置かれるようになりました。En: Recently, a mysterious bag of coffee beans had been left at the doorstep of Haruto's workshop every night.Ja: これらの豆は彼の厳選した高品質の豆とは合わず、評判を損なう危険があります。En: These beans did not match his carefully selected high-quality beans and posed a risk to his reputation.Ja: 春人はこの出来事に悩まされ、解決策を見つけることに決めました。En: Haruto was troubled by this situation and decided to find a solution.Ja: ゴールデンウィークの長い夜、春人はこっそり工房に残ることにしました。En: On the long nights of Golden Week, Haruto decided to secretly stay in the workshop.Ja: 謎の贈り主を突き止めるためです。En: It was to find out who the mysterious benefactor was.Ja: 外は桜が満開で、ほんのりと香る夜風が工房を包んでいました。En: Outside, the cherry blossoms were in full bloom, and the subtly fragrant night wind enveloped the workshop.Ja: 暗くなると、足音が聞こえました。En: As it grew dark, footsteps could be heard.Ja: 春人は心を鎮め、その足音の主を見つめました。En: Haruto calmed his mind and watched the person those footsteps belonged to.Ja: そこに現れたのは、大学時代の旧友、悠希（ゆうき）でした。En: Appearing before him was an old friend from university, Yuki.Ja: 悠希は微笑みながら、袋を置き、春人の前に現れました。En: Yuki, smiling, placed the bag down and appeared in front of Haruto.Ja: 彼は過去の誤解を解き、謝罪するためにここに来たのだと言いました。En: He said he came here to resolve past misunderstandings and to apologize.Ja: 二人は思い出話をし、心を開き始めました。En: The two talked about old times and began to open up to each other.Ja: 悠希はその豆を使って、新しい試みをしてもらえればと願っていたのです。En: Yuki hoped that Haruto would use those beans for a new endeavor.Ja: 春人は考えました。En: Haruto thought about it.Ja: 豆の品質ではなく、人との繋がりの方が大切だと気づきました。En: He realized that connections with people were more important than the quality of the beans.Ja: 翌日、工房には新しい特別ブレンドが生まれました。En: The next day, a new special blend was born in the workshop.Ja: 春人は悠希の豆を使い、友情を込めてそのブレンドを仕上げました。En: Haruto used Yuki's beans and completed the blend with friendship in mind.Ja: それは桜の優しさと同じように、人々の心を温めるものとなりました。En: Just like the tenderness of the cherry blossoms, it warmed people's hearts.Ja: 春人はより寛容で、友達の存在を大切にする人間になったのです。En: Haruto became a more open-minded person who valued the presence of friends.Ja: こうして、静かな山中の焙煎工房は、再び香り高いコーヒーの香りに包まれ、友情の新しい章を迎えました。En: And so, the quiet mountain roasting workshop was once again enveloped in the fragrant aroma of coffee, welcoming a new chapter of friendship. Vocabulary Words:roasting: 焙煎workshop: 工房warmth: 温もりfragrant: 香ばしいlinger: 漂うcurious: 好奇心旺盛pursue: 追求するreputation: 評判troubled: 悩まされsolution: 解決策mysterious: 不思議なbenefactor: 贈り主envelop: 包むcalm: 鎮めresolve: 解きmisunderstandings: 誤解apologize: 謝罪するendeavor: 試みconnections: 繋がりcompleted: 仕上げtenderness: 優しさopen-minded: 寛容presence: 存在chapter: 章footsteps: 足音appear: 現れsubtly: ほんのりとmisunderstand: 誤解profusely: いっぱいにblend: ブレンド

Earlier this season, Chuck Patton of Chuck's Roast Coffee and Patton Consulting joined the pod to share some words of wisdom. Enjoy!Find online: ⁠⁠https://www.chuckroastscoffee.com/⁠⁠ and ⁠⁠https://www.instagram.com/chuckroastscoffee⁠Coffee People is presented by ⁠Roastar, Inc⁠., the premier coffee packaging company utilizing digital printing. Roastar enables small-to-gigantic coffee businesses tell a big story. Learn more at ⁠https://bit.ly/4gIsHff⁠.Follow ⁠@roastar⁠ on InstagramBrands We've Partnered With:*Shop for Yeah, No...Yeah, our collaboration roast with Relative Coffee celebrating a Midwest turn of phrase. Buy Now: ⁠https://relativecoffeeco.com/products/yeah-no-yeah ⁠Shop for the Simply Good Brewer. We've used ours nearly 1000 times: ⁠https://partners.simplygoodcoffee.com/roast⁠Buy us a cup of coffee! A monthly subscription is equal to a cup of coffee. Thank you!. ⁠https://roastwestcoast.substack.com/subscribe⁠Coffee People is one of the premier coffee and entrepreneurship podcasts, featuring interviews with professionals in the coffee industry and coffee education. Host Ryan Woldt interviews roastery founders, head roasters, coffee shop owners, scientists, artists, baristas, farmers, green coffee brokers, and more. This show is also supported by Marea Coffee , Cape Horn Green Coffee Importers, Sivitz Roasting Machines, and Hacea Coffee Source.Head to www.roastwestcoast.com for show recaps, coffee education, guest list and coffee news.Register to become an organ donor at: ⁠https://registerme.org/⁠.*Clicking these links to purchase will also support Roast! West Coast through their affiliate marketing programs.See less

Episode 45: In this episode, we address a question from a roaster who's looking to level up and begin selling his coffee but wonders: Which roasters should I buy? He asks specifically about the Bullet, the Kaleido, and Coffee Crafter's Artisan/Valenta roasters. We discuss our experiences with the Kaleido and Bullet and the pros and cons of each. SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Kaleido M10 1.2 Kilo Roaster 120v and 220v Bullet R1 Roaster 1 Kilo Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Morse code transcription: vvv vvv Primark boss Paul Marchant resigns after error of judgement Secret filming reveals brazen tactics of visa sponsorship scammers Germany decides to leave history in the past and prepare for war Woman who beat man to death with kettle jailed for 18 years Bill rises Three things you can do to lower the impact Newspaper headlines Harrys charity row and Roaster for 2 weeks Landlords cashing in on Sizewell C jobs boom, claim locals I met her for 30 seconds, she stalked me online for four years Man, woman and girl, 4, who died in Rushton fire are named Marine Le Pen found guilty in EU funding embezzlement case

Episode 44: Nobody likes wasting coffee, which is why any roaster who's planning to tackle a large batch should start with a few small "sample roasts" to figure out their roast profile. But once you nail the sample roast, how do you scale up the profile you've created for production? In this episode we answer this very question, so check it out! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

In the U.S. alone coffee has an economic value upwards of $340 billion dollars annually. But in the countries where coffee is grown, farmers and producers often face exploitation. St. Louis University student Firaol Ahmed started Moii Coffee, an online platform that aims to cut down on exploitation by connecting Ethiopian coffee farmers directly to U.S. roasters. STLPR reporter Marissanne Lewis-Thompson has that story, and then we check-in with Jason Wilson, owner of Northwest Coffee Roasting Company in St. Louis, about his work with Ahmed and how he's grappling with a volatile industry.

Meet Kevin, a visionary leader and passionate advocate for businesses that prioritize people, planet, and profit through the Triple Bottom Line philosophy. With over 25 years of experience founding and leading purpose-driven companies, Kevin has built powerhouse brands that drive double-digit growth, spark industry transformation, and create lasting impact. A champion of Conscious Capitalism, Kevin believes the future belongs to brands that seamlessly integrate human well-being, environmental stewardship, and financial integrity. As a C-suite executive and keynote speaker, he has added billions in shareholder value—proving that business success and social responsibility are not mutually exclusive. Kevin is on a mission to raise the bar for brand storytelling, crafting experiences that not only capture consumer attention but also spark meaningful conversations. His passion? Elevating “Better for the World” ideas into market-shaping brands that lead with authenticity, transparency, and purpose. Join us for an insightful conversation as Kevin shares his vision for the future of conscious business, brand innovation, and leadership that makes a difference. https://cambioroasters.com/ https://www.linkedin.com/in/kevin-hartley-5890577/

Translating coffee from one form to the next, and serving it in a way that further translates the value of that coffee into a rewarding experience for the drinker, is what the craft of coffee is all about. Today's guest has gone from translating languages to working full time in roasting and serving coffee and has some critically important insights to share from her journey.  We are talking with 2024 Brewers Cup Champion from Turkey, Nida Fetullahoğlu ! Nida has been in the coffee industry since 2017. From Ankara, Turkey, Nida had a different career before coffee where she studied english translation and interpreting in college and has  translated 4 books into Turkish on different subjects. Nida started as a barista in a boutique coffee shop in Ankara and fell in love with it thanks to the people she met along her career. She has been roasting since 2020 and is currently working in Tetra N Roastery as a junior roaster.   This year (2024) Nida became the Brewers' Cup Champion of Turkey this year and placed 18th in the world championship!     In this conversation we discuss: From Barista to Roaster and gaining deeper understanding The Challenges of Roasting and Retail Navigating Criticism and Building Resilience The Role of Teamwork in Competition Success Integrating Experience into Competition Routines Future Focus: Sustainability and Team Building in Coffee Bridging Traditional and Specialty Coffee Cultures together The Art of Translation in Coffee and Communication Related episodes: 003: The Role of Mentorship in Specialty Coffee w/ Pete Licata 484: Demystifying Mentorship w/ Dr. Ruth Gotian, Author of "The Financial Times guide to Mentorship 382 : Hospitality, Innovation, and the Birth of a Brewer w/ Etkin Design Co-founders, Michael Butterworth and Özgür Jerdan. SPECIAL! | Coffee Fest NOLA 2024 w/ Turgay Yildizli of Specialty Turkish Coffee, Doron Petersan of Sticky Fingers Sweets and Eats, and Jonathan Riethmaier of Mammoth Coffee   Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com   Want a beautiful coffee shop? All your hard surface, stone, and brick needs!  www.arto.com