Podcast appearances and mentions of scott rao

Welcome to It's Just Coffee - the podcast that brews up everything from industry gossip to world-class gear tips. Hosted by Rohan Cooke, each episode dives deep into the culture, craft, and chaos of the coffee world. From chats with World Barista Champions and café owners killing it, to viral chefs and comedy legends, we cover it all. Hear from the biggest names like Scott Rao, Anthony Douglas, Sasa Sestic, Jen Fricker, and many more. Whether you're a home barista looking to level up or just here for the laughs, there's something for you. And of course, we serve it hot with our infamous segment: 'Extra Hot Take with Two Sugars!' (No, seriously - stop wearing headphones while ordering coffee.) Subscribe now to It's Just Coffee - because ... IT'S JUST COFFEE! Learn more about your ad choices. Visit megaphone.fm/adchoices

Let us COFFEE BREAK. Off the back of our episode with Scott Rao, we have a lot to say about his blunt, no-nonsense approach to coffee. Rohan and Kirk discuss Rao's ability to read roasting data, as well as the importance of the ‘rate of rise' curve and the critical ‘flick' post-crack.  We also take a moment to get personal. How have certain health struggles impacted our lives and the lives of our families? It's a reminder to enjoy life's small moments, including that first sip of a good cup of coffee. Coffee Break is your weekly inside scoop into the coffee community. Everything from on the fly barista tips, honest and unfiltered cafe reviews (eek), hospitality stories and gate kept coffee secrets. Love our content? Watch Tuesday's full episode and all other past eps on YouTube or find them in your podcast feed - and follow us @itsjustcoffee on Instagram! Want more of Rohan and Kirk? (duh)  Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Project Zero Coffee - @projectzero.coffee  Instagram - https://www.instagram.com/projectzero.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Plus!! Get your hands on some quality beans for home brewing at Golden Brown Coffee.   Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Proudly sponsored by Eco Barista! Find them: @ecobarista Instagram:https://www.instagram.com/eco_barista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==   Website:https://www.ecobarista.com.au/  Thankyou for listening, love ya! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we welcome Scott Rao to the podcast!!  Scott is one of the world's most recognised and influential coffee roasters and consultants. He's had a wild journey: Growing up disliking coffee, opening his first cafe in Massachusetts in 1999 (a story filled with challenges and controversy), and pioneering the cafe scene in NZ and Canada. Now Scott is focused on pushing the coffee industry forward through his writing, consulting work, and development of new roasting technologies.  In Today's Show: We discuss the challenges of roasting in small towns, the benefits of decaf, and the emergence of air roasters. We also dive into the nuances of coffee fermentation, and Scott shares his complicated history with barrel fermenting.  In Coffee News: A recent study in the US has shown that drinking coffee in the morning can lower the chance of heart disease. Specifically, the study found that people who drink coffee are 31% less likely to develop heart disease compared to those who don't.  Plus!! Our hot takes ignite thought-provoking discussions. We explore the art of roasting, the role of the barista, and the unspoken hierarchy of drink orders.  If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! Thank-you so much to Scott for such a rich discussion, come back anytime! Find Scott at - @whereisscottrao Instagram:https://www.instagram.com/whereisscottrao?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Website: https://www.scottrao.com/  Where to find us: Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Proudly sponsored by Eco Barista! Find them: @ecobarista Instagram:https://www.instagram.com/eco_barista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==   Website:https://www.ecobarista.com.au/  Want more coffee content? Follow us on instagram @itsjustcoffee or browse all of our content here. Love you for listening! Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Learn more about your ad choices. Visit megaphone.fm/adchoices

Scott Rao is one of the most influential people in the world of coffee, coffee roasting, and coffee brewing. Scott is also the owner of Prodigal Coffee (located in Boulder, Colorado), and in this conversation, we dive deep into specific coffee topics and discuss the pursuit of quality in general.RELATED LINKS:Prodigal CoffeeBecome a BLISTER+ MemberTOPICS & TIMES:Scott's Entry into Coffee (2:43)Quality (8:30)Coffee, Wine, & Tea (16:42)Rating Systems (21:26)How to Store Coffee (26:19)Should You Freeze Beans? (31:37)Light Roasts (34:32)Dark Roasts (37:33)Complexity (39:35)Conscientious Consumerism & Coffee (42:46)Espresso, Whiskey, & Fine Tuning (45:58)Prodigal's Approach to Quality (52:06)Politics, Coffee, & Quality (58:40)Scott's Current Coffee Interests (1:06:28)Quality and Perfection (1:08:35) Hosted on Acast. See acast.com/privacy for more information.

Roasting for espresso is a tricky business. Not only are there multiple variables that inherently complicate the extraction process but there is also a wide variety of opinion is and preferences for what the final flavor experience should be like. On this Rate of Rise episode we will be talking about how one world renowned roastery roasts for espresso and how their technique and approach has evolved over their history. We are talking with Jaroslav Tuček, founder of Doubleshot in the Czech Republic.  Born and raised in Czech Republic and graduating High school in Arizona US, Jaroslav has been in coffee since 2002. Starting as a barista at Portola Cafe in California, he obtained AN M.A. in Canadian literature from SFU in Vancouver where he continued work in coffee with 49th Paralell. Upon return to The Czech Republic he worked for the first specialty roastery learning fromjeremy Raths.  In 2009-2010 he left to Panama together with my gf (current business partner as well) and spend one year working for Graciano Cruz and Maria Ruiz in Boquete, mostly learning about the farm level. He had the opportunity to be part of HiQ Coffee launch in the US, where he worked with Graciano Cruz and Willem Boot on a development project in Chalatenango in El Salvador. They started Doubleshot in 2010, sourcing green from people we met or worked with in Central America. Over the 13 years we opened 4 coffee shops, training center, and bakery in downtown Prague. However, wholesale is still the major part of our business. We took part in many World barista, brewers or coffee in good spirit competitions. Jaroslave also used to be a certified Q, SCAA Cupping judge, SCA AST etc. Nowadays, green bean buying and QC, together with managing different teams of people in marketing, social media, desing etc. Doubleshot employs around 90 people, and sells coffee all around the world   Links: https://www.doubleshot.cz/ https://www.instagram.com/doubleshotcz/ Related Episodes: ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters 286 : Coffee Roasting Best Practices w/ Scott Rao 418: Founder Friday! w/ John and Luigi Di Ruocco of Mr. Espresso, Oakland, CA 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript     Visit our sponsor ROAST MAGAZINE and subscribe!     

Brewer fatigue Drops brewer és Bari-X szerver teszt EK43s Tricolate vs EG ULF Filter 2.2 Szokásos Scott Rao bashing avagy Prodigal coffee kóstolás Adás végén volt egy kis hiba így csak Zolit lehet hallani mit vár az athéni World of Coffee-tól

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

Spring has sprung, and we're celebrating it with frozen treats, delicious eats, and artisanal caffeine to keep you motivated for your warm-weather fun! We began our show by staring at clouds...Cloud Cups to be exact! Galen Thomas, who founded Cloud Cups in 2018, joined us to announce the Grand-opening of his first brick and mortar location in Philadelphia's Fishtown neighborhood. Thomas, who co-owns the popular gelato company along with Kolande Oronti and Drew Posey, is opening Cloud Cups where Little Baby's Ice Cream was previously located. What's even more exciting than enjoying the sweet frozen treats? How about grabbing a slice of 'za from Pizza Brain and some of Thomas' gelato! That's right--the best of both (culinary) worlds is back: Pizza and Gelato from two Philly favorites! And if you want to learn more about Cloud Cups, or taste some of Galen's delicious flavor creations for yourself, order some online to be shipped or stop by when he opens Cloud Cups in a few weeks! Now that you've made room for dessert, we've invited a spectacular guest to join our table: Executive Chef Matthew Audette joined us on Food Farms and Chefs to chat about Copper Shark Baltimore. Copper Shark Baltimore (CSB), which is located in the Locust Point neighborhood of Baltimore, MD, is home to Maryland's history during the prohibition era. Unfortunately, the pandemic delayed the opening date for Copper Shark Baltimore. However, the wait was worth it, as evidenced by the need to make reservations asap. You'll be delighted when you visit CSB for brunch, lunch, or dinner--there's so much to indulge in with exquisite meals curated by Chef Audette. Everything on the menu is inspired by foods that Matthew loves, which he incorporated from various places he lived like Boston and New York. Equally as passionate are the selections of Bourbons and Whiskeys offered at Copper Shark Baltimore; given the history of the building, the owners brought a nod to the locations' previous business in the Copper industry speak-easy, leaving a still that will eventually be used to create a house-made whiskey. If you want to hear more about Copper Shark Baltimore, tune in to this week's show! Lastly, we spoke with single-origin coffee roaster, Luis Gongora who owns Vamo Coffee Company in Philadelphia. Gongora was inspired while working in restaurants for eleven years and was drawn to the science behind brewing and roasting coffee and tea. After learning from other roasters, like industry leader Scott Rao, Luis brought his adoration of caffeinated beverages to new origins. He now works closely with two companies that introduce him to seasonal coffee beans from small-batch farms and roasting them to peak perc-fection; the outcome lends itself to flavorful brews that highlight the regions they hail from, moreover the cherries they were picked from. If you would like to learn more, visit Vamo Coffee Company for classes, coffee, and more!

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Welcome to the 9th episode of the Rate of Rise Live Series! In this interview we are talking with specialty coffee and roasting luminary, Scott Rao!   The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds Scott Rao has been in the coffee business for over 25 years as a cafe owner, roaster, consultant, and author. The Coffee Roaster's Companion and Coffee Roasting: Best Practices have influenced a generation of roasters and shaped the global roasting vocabulary and conversation. Scott's popular Instagram account @whereisscottrao offers expert-level tips and discussion about coffee brewing and roasting. Today we are chatting with Scott about the abundance of technological advances in roasting and how to approach adopting these tools and innovations in a way that serves your goals.  We cover:  Innovative technology up til now Controlling outcomes via technology vs brewing methods How better brewing and extraction tech has changed roasting  Working with what we have Controlling coffee's body Best practice for achieving consistency The technologist vs artisan approach How to choose and adopt innovative tech Links: www.scottrao.com Instagram: @whereisscottrao Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription)   www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

Grab a cup of coffee and sit down with us as we talk about whatever comes to mind. Of course coffee had to be part of the discussion. We touch base on drip coffee, how it has grown over the last several years, and how Scott Rao's UFO Spray Head helps brewing drip coffee on commercial machines.

As the world's largest coffee chain turns 50, we explore Starbucks' enduring influence on the business of coffee. In a collaboration with 5THWAVE magazine, we bring you insights from six global coffee professionals as they reflect on Starbucks' cultural legacy.In a series of conversations with Jeffrey Young, we hear from coffee historian, Professor Jonathan Morris, Kent Bakke, Board Member, La Marzocco, Maurizio Guili, Corporate Strategy Executive for Simonelli Group, Scott Rao, coffee consultant and author, Barry Kither, coffee consultant and former Sales and Marketing Director at Lavazza UK, and Henry Roberts, CEO, Two Hands.Read more on our Starbucks at 50 feature in the latest issue of 5THWAVE magazine: https://www.worldcoffeeportal.com/5THWAVE/Magazine Hear more from Jonathan Morris' History of Coffee podcast and get a copy of his book Coffee: A Global History.Credits music: Frappuccino by Yassi V finalist for the summer Coffee Music Project 2021Get in touch and tell us what topics you'd like to hear by visiting www.worldcoffeeportal.com/5THWAVE/Podcast 

Sample roasting is a critical part of any roasting operation. But sample roasting is not simply used for finding defects or even just for making purchasing decisions. It is also very important to use as a tool to illustrate what a coffee can do and where it fits in your line up according to your's and your customers tastes. Today we are going to be exploring what our guest, Mike Ebert calls, "Illustrative Roasting", and giving you tools, insights, mindsets, and best practices to use your sample roaster to its fullest capacity in helping your coffee reach its highest potential. As the founder of Firedancer Coffee Consultants, Mike is dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential. Ebert is an Authorized SCA Trainer; holding the professional level certificates in Green Coffee, Sensory Skills, Roasting and Brewing. He has had a hand in many positions up and down the supply chain and continues his volunteer work with the Specialty Coffee Association's Education Advisory Council as Co-Chair of the Education Content Committee. In our conversation we cover: Sample roasting for defect vs Illustrative  Roasting with Objectivity and planning use of coffee Priorities of sample roasting frequency Sample roast and cupping for buying vs development Taking into consideration the end user Translating from sample roasting to production roasting Selecting the right sample roaster Assumptions that get you in trouble SOPs and System for any and all roasters Links: www.firedancercoffee.com www.roastmagazine.com Subscribe to Roast Audio Articles!  https://www.roastmagazine.com/audioarticles/   Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister 286 : Coffee Roasting Best Practices w/ Scott Rao  

Roasting practices have come a long way in the past few decades. Today enjoy an incredible wealth of information, resources, and sharing of technique to help us be better roasters. With all these tools a techniques available to us it can be hard to sort out the most helpful and practical bits to apply to our coffee roasting operations. This is precisely the problem today's iconic guest, Scott Rao, set out to solve with his latest book, "Coffee Roasting: Best Practices" Scott Rao has been in the coffee business for over 25 years as a cafe owner, roaster, consultant, and author. The Coffee Roaster's Companion and Coffee Roasting: Best Practices have influenced a generation of roasters and shaped the global roasting vocabulary and conversation. Scott's popular Instagram account @whereisscottrao offers expert-level tips and discussion about coffee brewing and roasting.  I have known Scott for a long time and he has truly been a catalyst and force for deeper exploration of coffee brewing and roasting inspiring a lot of conversation and adoption of techniques that push the industry forward to higher levels of consistency and quality. In this conversation we are not only going to be diving deep into technical aspects of his new book, "Coffee Roasting: Best Practices" but we will also be talking about the philosophies and mindsets toward roasting that we have had in the past and need to have in the future if we are to grow and faithfully represent a coffee's potential to our customers.  We will cover: Major shifts in roasting over the years What roast curves can and cannot tell you Most common mistakes roasters make How software revolutionized roasting Defining “Best Practices” 2 most important factors in approaching a new coffee  Factoring in moisture levels Setting reasonable parameters How our roasting impacts the producer Sample roasting Development Time Ratio  (DTR) How to cup others coffees to assess Scotts thoughts on what closely held beliefs will change in the future Links: www.scottrao.com Instagram : @whereisscottrao   Related episodes to listen to next: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” 242 : A Conversation with James Hoffmann 168 : How to get the Best from your Coffee w/ WBC 2013 Champ, Pete Licata   Visit our sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com

How Starbucks became an $80b business with coffee expert Scott Rao. How does Starbucks make money, is Starbucks actually a bank not a coffee business, and coffee tips for beginners from Scott Rao. Today we cover everything you've ever wanted to know about coffee with legendary coffee expert Scott Rao. We talked about how Starbucks really became a coffee giant, how "bad" coffee took over America, and how Starbucks is actually a bank. + How to start a coffee shop, the global coffee crisis, the magic of salt in coffee, espresso vs coffee, and all of the basics about coffee. As a daily coffee consumer, I wanted to record a fun coffee 101 episode to learn some facts about coffee you probably didn't know and if Starbucks is really considered that "bad" amongst coffee experts like Scott Rao. Scott Rao is an author and consultant with over 20 years of experience in the coffee industry. Scott has owned several cafes and roasting businesses and has written four professional-level books about coffee making, including The Professional Barista's Handbook and The Coffee Roaster's Companion. Enter to win a PlayStation 5: https://www.youtube.com/channel/UClI47mgefRuLsOElux1HXjA Like + comment on a video. Subscribers only. If you're interested in coffee roasting check out Scott's books here: www.scottrao.com He also shares great tips on his Instagram: https://www.instagram.com/whereisscottrao/ Connect with Takis: https://www.instagram.com/petertakis/ https://www.instagram.com/welcomehome.podcast/ https://twitter.com/petertakis https://www.takismusic.com/ Contact Takis: welcomehometakis@gmail.com Takis (real name Peter Takis) is a DJ/ producer from Winnipeg, Canada.

Haaave you met @beachvillecoffee ??? . . Meet @Divyajayashankar , founder and owner of Beachville coffee. Now This sounds great but wait a minute read the entire thing (or better listen to the entire podcast episode) and get to know about her. Beachville didn't just start up just like that. Her Coffee journey started in a lot of ways with filter coffee initially and she is a pakka Chennai kid, girl and a woman. She was in USA, where she got introduced to black coffee  and espresso, it was her husband who was into #specialtyCoffee and got her into it. She was (and still is) very much of a lover of #southindianfiltercoffee. That is how she started her first Coffee company – ‘Madrush' in New York. Where she initially sourced Indian Coffee (@leo) from Chennai and using @gemini filter maker. She set up stalls (pop ups) at Sunday & Monday Markets, she even collaborated with Paul Hine, who used to whip up some south Indian Delicacy and Divya used to make the 'kaapi'. She got a lil famous for the kind of coffee she made there and she set up a proper company supplying to various chains in and around Newyork including the @adiyaanandabhavan in Manhattan J Later she came back to India, she is a management student and was a consultant before she got into Coffee – full time, purely out of passion. She started ‘Beachville' to pursue her passion for coffee further, starting small, she took baby steps and then a lil bigger ones, at the age of 29-30 years, she had two babies to look after, one her new born child and the other, the roaster which she had recently acquired , managing all together, was not the easiest task but the way she mentions about that in the podcast is nothing but inspirational. She is clear, crisp and quick. We not only speak about her journey but also talk about a few gaps including the one for “Specialty-South Indian Filter Coffee” and more including (not just), her Husband, a bit Chennai and New York,  Scott Rao, #Geisha, @instagram @slayer @victorioaudrino @mahlkonig #covid #cacao @rancilio #filtercoffee #homeespressomaker @aeropress #espresso @perfectdailygrind @coffeeboardofindia @kerehaklu @thipaih @kcroasters @gshot @threeonecoffee @ikawa @tulum @sandeshreddy To get in touch with her - Instagram @beachvillecoffee or visit their website www.beachvillecoffee.com

Scott Rao is a coffee consultant and author.

- Hova vezet az út a kiégés után? (spoiler: otthon pörköléshez) - Kávé íz-piramis - Sage Precision brewer - Víz vak-kóstolásunk eredménye - Scott Rao új könyve - Good guy John Buckman (Decent) Vigyázat az adás indokolatlan káromkodást tartalmaz!

Jonathan and I talk about his impressive home brewing set up, day to day brewing and drinking, reviving siphon brewing, creating an app to analyze particle size distribution (PSD), probability densities, his upcoming book The Physics of Filter Coffee, applying soil research to brewing dynamics, hardcore data collection, being a filter coffee expert who's pulled only two shots, Scott Rao, and also a bit on Jonathan's post doc research on brown dwarfs and exoplanets.

In today's episode we are talking with roaster and coffee writer Scott Rao. This is a good conversation where we cover lots of good stuff. We went live on our Instagram channel @coffee.fixation and started talking all things #specialtycoffee and many subtopics ranging from education to consulting tips. To catch our next episodes live go to: https://www.instagram.com/coffee.fixa... Check My Website: https://www.socialfixation.com.au/ FOLLOW ME ON : Instagram: https://www.instagram.com/mirko_bonma... Facebook: https://www.facebook.com/mirkobonmassar Twitter: https://twitter.com/mirkobonmassar #coffeeeducation #scottrao

Scott is an author, consultant, blogger, and veteran of the coffee industry. It was my pleasure to talk to him about tea fanaticism, coffee in the 90s-present, coffee and the microbiome, modern advents in espresso tech, different generations of smart people in coffee, asking better questions, and more.Find Scott's excellent books and blog at scottrao.comI particularly recommend his e-book Espresso Extraction: Measurement and Mastery

We have written before about how good the Prague coffee scene is. There’s a few reasons why, but we did mention one specific contributing factor: the power duo of Petra Vesela and her UK-born husband, Gwilym Davies, who happens to be the 2009 World Barista Champion.They may have met under some interesting circumstances: we will just mention a death threat during a coffee competition, judges locked in the judges room… and a bottle of whiskey in the very same room, a leftover from an Irish coffee preparation before. For the rest of the story, you will just have to listen to the podcast. Anyway, Gwilym came over to see Petra in Jílové, a village near Prague, and the rest is history.Gwilym is an incredibly interesting guest to interview because…He is in a unique position to compare Prague and London coffee scenes (which we do a lot of in the podcast), since he owns a stake in Prufrock coffee in London but lives in PragueHe was one of the pioneers of the Third Wave Coffee revolution, having learnt the craft in New Zealand and brining it to Europe. He was right there with James Hoffmann and Scott Rao, the people who have helped define what a specialty coffee operation looks like.He and Petra own a barista training centre that will train anybody from the general public to baristas who are about to compete in the World Barista Championships. You always see Gwilym and Petra in a Prague coffee shop with a barista from Korea, Japan or Australia who flew over just to have their presentation fine tuned by Gwilym and Petra, who are both certified judges for high-profile barista championships and events.He is now also a roaster under The Naughty Dog label, taking on a different role in his never-ending quest and thirst for knowledge.As a result, Gwilym has helped cultivate and improve the coffee scene in Prague through his trainings and sheer presence, and has been a connecting link between Prague’s coffee culture and the rest of the coffee world. But as you will hear in the podcast, he has learnt a thing or two from Czech baristas, and brought some of that knowledge with him back to London and Prufrock Coffee.Finally, Gwilym is a super nice guy that is just a pleasure to talk to. We sat for about 40 minutes in Kafe Pragovka during the Czech Barista Championships, and despite the noise in the coffee shop and at the event (sorry about that!), we had an absolute blast talking to Gwilym.This is some of the things we discussed with Gwilym during the interview:What does he like about the Prague coffee scene.How does it compare to the London coffee scene.Does he feel a part of the Prague coffee scene, or London coffee scene? In terms of the clientele, the drinks, the quality of coffee, or the living standards of baristas?Is there anything specific about the Prague coffee scene?How long will he continue to judge barista competitions? Has he ever faced any threats as a judge?When was the last time he saw a presentation as a judge that was, well… different or surprising in any way?Does he ever plan to open a coffee shop in Prague or the Czech Republic?What does he miss from the UK?What are the things he would miss from the Czech Republic if he were to move back to the UK?There you have it. Hope it Enjoy the podcast!

  In this podcast, we will revisit the question of what is the ideal size of the roaster one should buy for their coffee roasting startup. You can find my old article here: https://coffeecourses.com/buying-a-coffee-roaster-here-are-few-considerations-so-you-do-not-get-burned/ We also got a few questions from you! Thanks! We feel your questions make this podcast more dynamic. Keep them coming, please. 1 Love the podcast! I have a question about adjusting a roasting profile as a coffee ages. We’ve had a few coffees that started out wonderful and juicy, but as the enter or near the ‘past crop’ zone start to taste woody, papery, or sometimes underdeveloped, any advice on how to adjust our profiles?  thanks Matt, Matthew Schodorf Founder / Roaster / Café de Leche ---------------------------------------------------------------------------------------- 2 I do have a question, and I shall take your roasting courses if you give the answer that cures the issue we are facing. We do roast green coffee beans from China and from Indonesia, of course, each single source is roasted separately. We do not roast blended green beans. The issue we face is that we always get color inconsistency in the roasted coffee within one batch (uneven coffee color for the same roasted batch). Our roaster is 3 kg (max load for each batch is 2.500 kg of green beans).  We pre-heat up to 150 Celsius some times 170 Celsius (experimenting). This is always the case with Medium Dark roast (we drop down the roasted batch immediately after quietness of 1st crack), and not with the dark roast Your help in this is highly appreciated. Best regards Samir H Yousef 3 Hi, this is Candy from Southeastern Roastery. I’m opening a cafe this fall 2019 in Riverdale Park, MD and already have a few wholesale clients with more interested. I am running into an issue regularly where potential clients want a tasting, have equipment but don’t have it connected (espresso machines, grinders, etc). My first question is what are the best portable equipment for tastings as I’m getting my shop built out?  My second question is how to best mimic and espresso with portable equipment? I find it hard with a French Press, water hot pot and portable grinder. Thanks, Candy Schibli ----------------------------------------------------------------------------------------------- 4 If I wanted to donate a portion of my coffee business profits to coffee producers in need, how would I do it? Seasonality: I need a guide to determining when I should buy a certain country's coffee. I want to buy at the beginning or middle of the season & not at the end Dan Gorman, Punto Fino Coffee,  Fairfax  5 When is the best time to adjust drum speed? Drying phase Maillard, after first crack? I’ve read what Scott Rao has to say about rpm for specific roasters depending on the roaster size and would agree with him for the most part. What I can’t seem to understand is at what point do you adjust drum speed when trying to create the best curve/profile for a specialty coffee?! Too slow will cause more conduction heat and scorched coffee Appropriate speed will give you a good well-rounded coffee if the roaster is skilled enough. Too fast will also give you scorched coffee since beans aren’t flowing in the drum properly I’m trying to think outside the box and figure out how to manipulate drum speed to create an outstanding cup of coffee. I understand there are many factors involved such as atmospheric pressure, ambient temperature, humidity.. etc but I truly believe there has to be a way to slow down Maillard with drum speed to fully develops sugars and achieve a better end result.. questions is how? Rudy Altamirano, LuwakCafe, Tijuana Mexico

A teljesség igénye nélkük az adásban: Vállalhatatlnul komoly téma: mi motivál minket? Scott Rao kotyeszt robbant James Hoffman V60-at főz Kinek trashebb az utazó szettje? (spoiler: Zolinak) A hónap kávékalandja

Scott Rao answers your submitted questions with Vassily Lissouba.

Összefoglaljuk a World of Coffee-n tapasztaltakat többek között: Zoli jó kávét főz otthon Dewla szar kávét főz otthon Megoldódik Scott Rao 32.06%-os extrakciója a Daralo__podcast-nek köszönhetően Scott Rao mea culpa posztja James Hoffman PC kóstolása Stephanos és a Gem Dripper vs Daráló Wooden Grouse és folyékony fa Összefoglaló benyomások, miért érdemes WoC-ra menni

WE'RE BACK!!! Mike & Matt sip on some tasty birdrock roaster coffee from Burundi! Check out Birdrock here: https://www.birdrockcoffee.com/ And our youtube channel here: https://www.youtube.com/channel/UCl3PymkEnB5exo_YCe73EPg

Today we are joined by Matt "Not Hart" Ehresman, a fellow coffee maniac. We discuss brand new colors, sandals, nudity, green screens, "realistic" careers, and slang. 

Norbert Niederhauser is CEO and co-founder of Cropster. www.cropster.comThe MAP IT FORWARD Live Podcast is sponsored by:MAP IT FORWARD - go to our website www.mapitforward.org for upcoming events and to enquire about our consulting services. Follow us on social media @imapitforwardFor details on our upcoming tour in Australia go to www.mapitforward.com/events or www.crs.business/new-events. Listen to the podcast for discount code details. VIRTUAL TICKETS NOW AVAILABLE.Elixir Specialty Coffee www.elixirfy.me - Looks like whiskey, feels like tea, made from coffee and unlike anything you've ever had before Follow Elixir on social media @elixirspecialtycoffee. Scott Rao is roasting for Elixir next month and is in very limited supply. You'll need to pre-order before October 1st to secure your #ElixiRao. If attending the MIF events in Australia, you can order your Elixir and pick it up when you pick up your wristbands at the event.Lostsolmedia www.lostsolmedia.com. A content creating company that helps businesses big or small gain traction through consistent high quality content at an affordable price. Based out of Los Angeles California, Lostsolmedia are confident in tackling any project for client all over the USA. Contact them today and let them take care of your digital content needs. You wont be disappointed!Watch future podcast episodes live on YouTube or listen later on iTunes and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

Nawar Adra is the owner of Collective Roasting Solution based in Sydney Australia. Elliot Reinecke is the owner of Steady State Roasting base in Carlsbad California.www.crs.businesswww.steadystateroasting.comThe MAP IT FORWARD Live Podcast is sponsored by:MAP IT FORWARD - go to our website www.mapitforward.org for upcoming events and to enquire about our consulting services. Follow us on social media @imapitforwardFor details on our upcoming tour in Australia go to www.mapitforward.com/events or www.crs.business/new-events. Listen to the podcast for discount code details. VIRTUAL TICKETS NOW AVAILABLE.Elixir Specialty Coffee www.elixirfy.me - Looks like whiskey, feels like tea, made from coffee and unlike anything you've ever had before Follow Elixir on social media @elixirspecialtycoffee. Scott Rao is roasting for Elixir next month and is in very limited supply. You'll need to pre-order before October 1st to secure your #ElixiRao. If attending the MIF events in Australia, you can order your Elixir and pick it up when you pick up your wristbands at the event.Lostsolmedia www.lostsolmedia.com. A content creating company that helps businesses big or small gain traction through consistent high quality content at an affordable price. Based out of Los Angeles California, Lostsolmedia are confident in tackling any project for client all over the USA. Contact them today and let them take care of your digital content needs. You wont be disappointed!Watch future podcast episodes live on YouTube or listen later on iTunes and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

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

Ryan Brown is a long time coffee professional and the author of 'Dear Coffee Buyer'https://www.scottrao.com/dear-coffee-buyer/MAP IT FORWARD - go to our website www.mapitforward.org for upcoming events and to enquire about our consulting services. Follow us on social media @imapitforwardFor details on our upcoming tour in Australia go to www.mapitforward.com/events or www.crs.business/new-events. Listen to the podcast for discount code details.Get tickets to attend Scott Rao's Roasting Masterclass at the Madrid Coffee Festival on September 23rd by going to madridcoffeefestival.es/en/tickets/scott-rao-workshop/Elixir Specialty Coffee www.elixirfy.me - Looks like whiskey, feels like tea, made from coffee and unlike anything you've ever had before Follow Elixir on social media @elixirspecialtycoffee. Scott Rao is roasting for Elixir next month and is in very limited supply. You'll need to pre-order before October 1st to secure your #ElixiRao.Lostsolmedia www.lostsolmedia.com. A content creating company that helps businesses big or small gain traction through consistent high quality content at an affordable price. Based out of Los Angeles California, Lostsolmedia are confident in tackling any project for client all over the USA.Watch future podcast episodes live on YouTube or listen later on iTunes and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

Robby Grubbs is the CEO of Merit Coffee based in San Antonio Texas www.meritcoffee.comMAP IT FORWARD - go to our website www.mapitforward.org for upcoming events and to enquire about our consulting services. Follow us on social media @imapitforwardFor details on our upcoming tour in Australia go to www.mapitforward.com/events or www.crs.business/new-events. Listen to the podcast for discount code details.Get tickets to attend Scott Rao's Roasting Masterclass at the Madrid Coffee Festival on September 23rd by going to madridcoffeefestival.es/en/tickets/scott-rao-workshop/Elixir Specialty Coffee www.elixirfy.me - Looks like whiskey, feels like tea, made from coffee and unlike anything you've ever had before Follow Elixir on social media @elixirspecialtycoffee. Scott Rao is roasting for Elixir next month and is in very limited supply. You'll need to pre-order before October 1st to secure your #ElixiRao.Lostsolmedia www.lostsolmedia.com. A content creating company that helps businesses big or small gain traction through consistent high quality content at an affordable price. Based out of Los Angeles California, Lostsolmedia are confident in tackling any project for client all over the USA.Watch future podcast episodes live on YouTube or listen later on iTunes and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

Al Keating is the CEO of Coffee Supreme www.coffeesupreme.com****************************************The MAP IT FORWARD Live Podcast is sponsored by:MAP IT FORWARD - go to our website www.mapitforward.org for upcoming events and to enquire about our consulting services. Follow us on social media @imapitforwardFor details on our upcoming tour in Australia go to www.mapitforward.com/events or www.crs.business/new-events. Listen to the podcast for discount code details. Tickets to attend the event virtually are also now available.Get tickets to attend Scott Rao's Roasting Masterclass at the Madrid Coffee Festival on September 23rd by going to madridcoffeefestival.es/en/tickets/scott-rao-workshop/Elixir Specialty Coffee www.elixirfy.me - Looks like whiskey, feels like tea, made from coffee and unlike anything you've ever had before Follow Elixir on social media @elixirspecialtycoffee.Lostsolmedia www.lostsolmedia.com. A content creating company that helps businesses big or small gain traction through consistent high quality content at an affordable price. Based out of Los Angeles California, Lostsolmedia are confident in tackling any project for client all over the USA.Watch future podcast episodes live on YouTube or listen later on iTunes and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

Diego & Franisco Vizcaino and their family are the owner of 2 Birds Coffee and Finca Esperanza in Guatemala.www.twobirds.coffee********************************************The MAP IT FORWARD Live Podcast is sponsored by:MAP IT FORWARD - go to our website www.mapitforward.org for upcoming events and to enquire about our consulting services. Follow us on social media @imapitforwardFor details on our upcoming tour in Australia go to www.mapitforward.com/events or www.crs.business/new-events. Listen to the podcast for discount code details.Get tickets to attend Scott Rao's Roasting Masterclass at the Madrid Coffee Festival on September 23rd by going to madridcoffeefestival.es/en/tickets/scott-rao-workshop/Elixir Specialty Coffee www.elixirfy.me - Looks like whiskey, feels like tea, made from coffee and unlike anything you've ever had before Follow Elixir on social media @elixirspecialtycoffee.Lostsolmedia www.lostsolmedia.com. A content creating company that helps businesses big or small gain traction through consistent high quality content at an affordable price. Based out of Los Angeles California, Lostsolmedia are confident in tackling any project for client all over the USA.Watch future podcast episodes live on YouTube or listen later on iTunes and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

Spouštíme podcast plný novinek ze světa kávy, kterým vás provedou Ondřej a Ondrej.  Co v této epizodě najdete: výsledky a průběh WBC, KVDW Mirage Slim Jim, nový Anfim, Moccamaster 68, Scott Rao v Praze, nové sáčky, pomoc sopkou zasažené Guatemale, co právě čteme, Manifesto. Příjemný poslech Ondřej & Ondrej

In episode 10 of Brew & Review, Mike and I drink two coffees from Presta Coffee from Tucson, AZ using the Scott Rao method on the Hario V60.

In episode 119 of the Orange Cactus Coffee podcast, Mike and I reported back on your experience with Swell Coffee Company's sampler deal, shared behind the curtain as we launch a new naturally processed coffee, and shared some coffee knowledge form Scott Rao and Ryan Brown.

In episode 222 of the Daily Ristretto, I talked about discovering markers on my Bonavita kettle, that Scott Rao is the publisher for Ryan Brown's book Dear Coffee Buyer. Mind blown. Any goal that takes a few years to accomplish is a good goal to pursue. 

Today Eric and Philip talk about a new V60 recipe, and how Scott Rao changed the way they view brewing.

We are celebrating the finalists in the 2016 Sprudgie Awards. Notable Roaster Each year our readers nominate outstanding coffee roasters around the world for the Notable Roaster Sprudgie Award. Unlike many of the other categories, Notable Roaster nominees need not be brands or products that debuted in 2016; rather, we look to this award as a way for our readers to honor coffee roasting companies, big and small, that turned in an especially notable year of work. This year’s nominees are: Counter Culture Coffee (Durham, North Carolina)   Koppi (Helsingborg, Sweden) Colonna Coffee (Bath, United Kingdom) Market Lane Coffee (Melbourne, Australia) Populace Coffee (Detroit, Michigan) Starbucks Reserve (Seattle, Washington)  Best New Cafe Cafes are the beating heart of coffee culture, and each year we are delighted to see the cafe form grow and morph in new and exciting ways. Our readers have selected a stunning array of new cafes from around the world for this year’s Sprudgie Awards, each of which opened during the past calendar year. And the nominees are: La Marzocco Cafe at KEXP (Seattle, Washington)   La Fontaine de Belleville (Paris, France) Tartine Manufactory (San Francisco, California) Black Fox Coffee (New York City) Cat & Cloud Coffee (Santa Cruz, California) All Day MIA (Miami, Florida)  Best New Product New products drive innovation in the coffee world, for both consumers and professionals alike. Some of these products live behind the coffee bar, making your experience more delicious one cup at a time. Others are bold, public-facing products that speak directly to consumers. The nominees for Best New Product in 2016 are: La Bodega Coffee (Minneapolis, Minnesota)   Sudden Coffee (San Francisco, California) Ona Coffee Distributor (Canberra, Australia) Third Wave Water (Cedarville, Ohio) Baratza Sette Grinder (Bellevue, Washington) Handground Precision Coffee Grinder (Dallas, Texas) Best Coffee Video / Film Coffee is a multimedia platform, inspiring expression across a variety of mediums. Each year we honor an excellent coffee video or film as part of our Sprudgie Awards tradition. This year’s nominees include a feature-length film; short promotional videos; a much-discussed speech delivered at a live speaking event; a body of work across an entire YouTube channel; and a coffee-forward dramedy on Netflix. And the nominees are: The Coffee Man — Directed by Jeff Hann, produced by Roland Fraval.   Stumptown Coffee x Portland Trail Blazers — Directed by Tim Wenzel @RealChrisBaca on Youtube — Directed and produced by Chris Baca Dapper & Wise: “Too Full” — Directed by Grahm Doughty “Coffee I Love You But You’re Bringing Me Down” — Talor Browne & Tamper Tantrum “Gilmore Girls: A Year In The Life” — From executive producers Amy Sherman-Palladino and Daniel Palladino Best Coffee Writing Coffee’s relationship to the written word is ever-changing. From professional blogs with an industry focus to irreverent Twitter accounts and landmark expressions of personal experience, this year’s crop of Best Coffee Writing nominations takes all kinds. And the nominees are: Matt Perger for Barista Hustle   Scott Rao for ScottRao.com/blog Andy Newbom & Andrew Russo for Coffee Spanish For Coffee Buyers @ColdBrew420 on Twitter James Hoffmann for JimSeven.com Michelle Johnson for The Chocolate Barista: “The Black Cup of Excellence” Notable Coffee Producer Without coffee producers, there would be no coffee. Artisan growers are pushing boundaries every day by creating delicious coffees that express terroir and intent in equal measure. This year’s list of nominees includes some familiar names, plus several first-time noms, including our first-ever nominee from Burundi. Elkin Guzman for Finca El Mirador (Colombia) Aida Batlle for Aida Batlle Selection (El Salvador) Benjamin Paz for Beneficio San Vicente (Honduras) Gilberto Baraona for Finca Los Pirineos (El Salvador) Angele Ciza and Consolata Ndayishimye for Kahawa Link Company (Burundi) Jamison Savage and Leslie H. Freitag for Finca Deborah (Panama)  Best Coffee Magazine We are currently in a golden age for print coffee magazines, with gorgeous new glossies rubbing shoulders with established favorites. We predict a tough, close vote for this year’s Sprudgie Award for Best Coffee Magazine. Standart Magazine (Nitra, Slovakia) Drift (New York, NY) Barista Magazine (Portland, OR) Fresh Cup (Portland, OR) Caffeine Magazine (London, UK) Brygg (Oslo, Norway)  Nicest Package Design and packaging have never been more important to the coffee experience. Each week we feature coffee branding from around the world as part of our Nice Package feature series on Sprudge. This year we’re honoring packaging with the coveted Sprudgie Award for Nicest Package. Parlor Coffee (Brooklyn, NYC) Five Elephant (Berlin) La Cabra (Aarhus, Denmark) Playground Coffee (Hamburg) (via Dribble) Methodical Coffee (Greenville, SC) (via Packaging of the World) Square Mile Coffee (London) Best Coffee Subscription Each year the field for coffee subscription services becomes more and more crowded, making this particular field of Sprudgie Award noms increasingly essential. Only one of the nominated services can win, but each of the finalists you selected are doing exemplary work for happy subscribers worldwide. Kaffebox (Oslo, Norway)   Mistobox (Phoenix, Arizona) The Coffeevine (Amsterdam, The Netherlands) Barista Hustle Superlatives (Melbourne, Australia) Collected Coffee (New York, NY) Bean Portal (Gothenburg, Sweden)  Best Coffee Podcast It’s never been a better time to be a coffee podcast lover, with long-running series and newcomers alike vying for ear time on your drive home. That’s why we added this new category to the 2016 Sprudgie Awards. For the first time, here are your nominees for Best Coffee Podcast: Cat & Cloud Coffee Podcast — Jared Truby and Chris Baca   Tamper Tantrum — Stephen Leighton and Colin Harmon, produced by Jenn Rugolo I Brew My Own Coffee — Brian Beyke and Bryan Schiele Opposites Extract — Joe Marrocco and Meister, produced by Andy Reiland Unpacking Coffee — Raymond and Kandace Brigleb Coffee Awesome —Bjørg Brend Laird Finest Coffee Event Another new category for the 2016 Sprudgies, this is an opportunity for our readers to honor unique coffee events around the world. From long-running international affairs to plucky brand new indie fairs, our first-ever field of nominees in this category run the gamut of event experiences. The first set of nominees for Finest Coffee Event are:  The 2016 SCAA Event — Produced by the Specialty Coffee Association of America The 2016 London Coffee Festival — Produced by Allegra Events The 2016 Mid-Atlantic Northeast Coffee Conference (MANE) — produced by Rik Kleinfeldt and New Harvest Coffee Roasters The 2016 Berlin Coffee Festival —Produced by Cory Andreen and The Berlin Coffee Festival The 2016 Tokyo Coffee Festival — Produced by Yuji Otsuki and the Tokyo Coffee Festival Barista Connect London — Produced by Sonja Zweidick and Barista Connect Outstanding Achievement in The Field of Excellence The most important Sprudgie Award is the hardest to define—this award is given to groups or individuals our readers seek to honor for their contribution to the wider coffee culture. Past awards have gone to remarkable coffee producers, game-changing green buyers, globe-spanning event organizers, and even an entire nation’s coffee growers. This year we’re overjoyed at the nominees you’ve selected for our Outstanding Achievement in The Field of Excellence. Your nominees are: Michelle Johnson for The Chocolate Barista   Jenn Chen for collected 2016 works Helen Russell & Brooke McDonald for Equator Coffees Laila Wilbur and Tracy Ging for The Coffeewoman Sonja Zweidick for Barista Connect Erna Knutsen for lifetime contributions to specialty coffee http://sprudge.com/vote  

Scott Rao has written multiple books about coffee roasting, extraction & theory. His story includes founding coffee shops, studying physics, traveling, blogging, writing & everything in between is very fun. IN this episode he talks application, perspective, context & answers many questions. If you ever wondered, WHO IS SCOTT RAO? Now you can know.

E55|Interview: Scott Rao Join Wes, Jesse, and Scott Rao through a series of questions that bring about stories and "gold nuggets" of coffee information. Scott is a coffee professional who was around before "geeking out" over coffee was cool. He is the author of many coffee related books including the very popular The Professional Barista's Handbook. Scott Rao's Website - Find his books for sale here. Scott Rao's Blog - Find his recent blog posts here.