Podcasts about Specialty coffee

JOIN THE VALOR COFFEE COMMUNITY – Courses, Exclusive Videos, PDFs, Spreadsheets and more:⁠ ⁠https://community.valor.coffee?utm_source=spotify&utm_campaign=ep169Is automation helping specialty coffee or slowly replacing the craft that made people fall in love with it in the first place? We explore the growing trend of pre batched espresso, automated milk systems, and what these changes could mean for coffee shops, baristas, and guests. After running our own blind taste tests, the results challenged some of our assumptions about freshness, quality, and speed. We also discuss how technology is changing hospitality, how AI is reshaping other industries, and why the future of coffee may look very different than its past. If you love innovation or believe coffee should stay handcrafted, this is a conversation worth having.This week's episode is brought to you by our friends at Odeko: Use our code VALOR10 for 10% off your first supply order! Hit the link below to sign up now:n https://portal.odeko.com/signup*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/shop?utm_source=spotify&utm_campaign=ep169Watch 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.coffeeWant 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/ethanrivers777

In today's episode, we're bringing you highlights from a series of live conversations recorded at Le Paris Café Festival earlier this year, exploring the future of France's burgeoning specialty coffee market.In the first conversation we speak Sandra Bouckenooghe, La Marzocco France, Christophe Servell, Terres De Café and Julie Duval at Oatly France, to  discuss the evolution of the French coffee market and the shift towards more structured business models.We then take a deep dive into the beverage innovations reshaping coffee shop menus in France with Hippolyte Courty, L'Arbre à Café, Ryan Milstein,La Main Noire and Alice Vasseur, Brûlerie des Gobelins and Cafes Richards.Next, we explore how automation is transforming coffee operations with Tom Clark, Coutume Café, Dominique Lasseur​, SEB Professional, Adrien Poncet, BRITA, Nicolas Poirot-Crouvezier, Simonelli Group and Marco De Sousa Rosa​, MaxiCoffeeTo close the episode we look at the rise of the home coffee segment with David Flynn, Belleville Brulerie Paris, Monica Lee, La Marzocco France, Charles Dézé, De'Longhi France, Frédéric Smedile, Café Mokxa, Laurent Canavese, Café LaucaCredits music: "Paris" by Bandits On The Run in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the showSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Advertising SponsorNeed help with your business? Email us: support@mapitforward.org to learn more.Episode DescriptionThis is episode 5 of a 5-part series with Isabela Raposeiras, founder of Coffee Lab Brazil. In this series of The Daily Coffee Pro Podcast by Map It Forward, we've been discussing leadership, hospitality, workplace culture, and the future of coffee businesses.In this final episode, host Lee Safar and Isabela ask a difficult but important question: Why is “specialty coffee” failing as a value proposition?This conversation challenges many of the systems, assumptions, and power structures that have shaped the global specialty coffee industry over the last two decades.Lee and Isabela explore whether the modern specialty coffee movement has drifted away from its original intention of creating a more equitable and values-driven coffee supply chain, and whether it has instead recreated many of the same extractionist behaviors it originally claimed to oppose.The discussion looks at who gets to define “quality coffee,” why producing countries are increasingly challenging Western-centric definitions of specialty coffee, and how organizations like the SCA and CVA continue shaping industry standards without adequately including the voices of producers and producing countries.Isabela also argues that “specialty coffee” is not simply a product category, it's a cultural and political concept, and that unless the industry becomes more inclusive, more self-aware, and more willing to redistribute power, it risks losing credibility altogether.This is one of the most direct, provocative, and important conversations we've had on the podcast in a long time.Connect with Isabela Raposeiras and Coffee Lab here:https://www.instagram.com/coffeelab_br/https://www.instagram.com/isabela.raposeiras/If you found this episode valuable, make sure you're subscribed to the podcast and follow along for the rest of this 5-part series. In the next episode, we explore how global geopolitics is impacting food supply chains.***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Advertising SponsorNeed help with your business? Email us: support@mapitforward.org to learn more.Episode DescriptionThis is episode 5 of a 5-part series with Isabela Raposeiras, founder of Coffee Lab Brazil. In this series of The Daily Coffee Pro Podcast by Map It Forward, we've been discussing leadership, hospitality, workplace culture, and the future of coffee businesses.In this final episode, host Lee Safar and Isabela ask a difficult but important question: Why is “specialty coffee” failing as a value proposition?This conversation challenges many of the systems, assumptions, and power structures that have shaped the global specialty coffee industry over the last two decades.Lee and Isabela explore whether the modern specialty coffee movement has drifted away from its original intention of creating a more equitable and values-driven coffee supply chain, and whether it has instead recreated many of the same extractionist behaviors it originally claimed to oppose.The discussion looks at who gets to define “quality coffee,” why producing countries are increasingly challenging Western-centric definitions of specialty coffee, and how organizations like the SCA and CVA continue shaping industry standards without adequately including the voices of producers and producing countries.Isabela also argues that “specialty coffee” is not simply a product category, it's a cultural and political concept, and that unless the industry becomes more inclusive, more self-aware, and more willing to redistribute power, it risks losing credibility altogether.This is one of the most direct, provocative, and important conversations we've had on the podcast in a long time.Connect with Isabela Raposeiras and Coffee Lab here:https://www.instagram.com/coffeelab_br/https://www.instagram.com/isabela.raposeiras/If you found this episode valuable, make sure you're subscribed to the podcast and follow along for the rest of this 5-part series. In the next episode, we explore how global geopolitics is impacting food supply chains.***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

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    

Advertising SponsorThis episode is brought to you by Arcadia Green Coffee, Colombian coffee exporters taking fresh green coffee from Colombia to the world, farm to roastery, direct.Instagram: https://www.instagram.com/arcadiagreencoffee/WhatsApp: https://wa.me/353877871523Episode DescriptionThis is episode 1 of a 5-part series with Isabela Raposeiras, founder of Coffee Lab Brazil. In this series of The Daily Coffee Pro Podcast by Map It Forward, we're discussing what's changing about leading coffee businesses and why many of the systems, language, and assumptions that built specialty coffee may no longer be serving the industry—or the consumer.In this episode, podcast host Lee Safar and Isabela explore what the coffee industry is getting wrong about managing quality coffee businesses around the world.The conversation challenges one of the biggest assumptions in coffee: that consumers simply “don't understand quality coffee.” Isabela argues that the problem may not be the consumer at all, it may be the industry's inability to communicate value in ways that feel welcoming, inclusive, and relevant.Lee and Isabela discuss how specialty coffee has often created environments that unintentionally alienate consumers through arrogance, overcomplication, and judgment-based culture. They explore why many cafés still prioritize proving expertise over creating connection, and how this disconnect is contributing to consumers walking away from specialty coffee experiences.Isabela also explains why she no longer likes using the term “specialty coffee,” preferring instead to focus on “quality coffee” and hospitality-led experiences that invite consumers into coffee rather than making them feel excluded from it.This episode is a direct and thoughtful conversation about ego, hospitality, consumer behavior, and why coffee businesses may need to rethink the way they define and communicate quality moving forward.Connect with Isabela Raposeiras and Coffee Lab here:https://www.instagram.com/coffeelab_br/https://www.instagram.com/isabela.raposeiras/If you found this episode valuable, make sure you're subscribed to the podcast and follow along for the rest of this 5-part series. In the next episode, we explore how global geopolitics is impacting food supply chains.***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Advertising SponsorThis episode is brought to you by Arcadia Green Coffee, Colombian coffee exporters taking fresh green coffee from Colombia to the world, farm to roastery, direct.Instagram: https://www.instagram.com/arcadiagreencoffee/WhatsApp: https://wa.me/353877871523Episode DescriptionThis is episode 1 of a 5-part series with Isabela Raposeiras, founder of Coffee Lab Brazil. In this series of The Daily Coffee Pro Podcast by Map It Forward, we're discussing what's changing about leading coffee businesses and why many of the systems, language, and assumptions that built specialty coffee may no longer be serving the industry—or the consumer.In this episode, podcast host Lee Safar and Isabela explore what the coffee industry is getting wrong about managing quality coffee businesses around the world.The conversation challenges one of the biggest assumptions in coffee: that consumers simply “don't understand quality coffee.” Isabela argues that the problem may not be the consumer at all, it may be the industry's inability to communicate value in ways that feel welcoming, inclusive, and relevant.Lee and Isabela discuss how specialty coffee has often created environments that unintentionally alienate consumers through arrogance, overcomplication, and judgment-based culture. They explore why many cafés still prioritize proving expertise over creating connection, and how this disconnect is contributing to consumers walking away from specialty coffee experiences.Isabela also explains why she no longer likes using the term “specialty coffee,” preferring instead to focus on “quality coffee” and hospitality-led experiences that invite consumers into coffee rather than making them feel excluded from it.This episode is a direct and thoughtful conversation about ego, hospitality, consumer behavior, and why coffee businesses may need to rethink the way they define and communicate quality moving forward.Connect with Isabela Raposeiras and Coffee Lab here:https://www.instagram.com/coffeelab_br/https://www.instagram.com/isabela.raposeiras/If you found this episode valuable, make sure you're subscribed to the podcast and follow along for the rest of this 5-part series. In the next episode, we explore how global geopolitics is impacting food supply chains.***************************************About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.Website: https://mapitforward.coffeeMailing list: https://mapitforward.coffee/mailinglistPatreon: https://www.patreon.com/mapitforwardInstagram: https://www.instagram.com/mapitforward.coffee/Contact: support@mapitforward.org

Takeaways Entering retail can make or break your business. FOMO should not be the reason to enter retail. Retail can distract from core competencies. Creative alternatives to retail. Engaging with the community is crucial for success. Staffing is a major challenge in retail. A merchant's heart is essential for retail success. Understanding the costs of retail is vital. Food can bleed money in retail. The best cafes have a narrow focus. Retail is incredibly competitive today. Have a clear concept and plan. Don't leave any stone unturned in planning. Never do a handshake deal for business agreements. Streamlined operations lead to better profitability. Experience in retail is crucial for roasters.     Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

 Takeaways Joe's journey into coffee began unexpectedly through his work in the portable toilet business. He discovered the difference in quality between mass-produced coffee and artisanal coffee. The Coffee House Finder website aims to be a positive platform for coffee lovers to share their favorite shops. They believe coffee reviews should be positive and community-driven. The subjective nature of coffee means everyone has different preferences and tastes. Networking at the World of Coffee show revealed the passion of coffee producers. Joe's favorite coffee shop is Steady State in Carlsbad Village. The excitement of meeting other coffee enthusiasts at the show was a highlight for both Joe and Jill. They aim to create a community where coffee lovers can connect and share their experiences.     Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Wandering Works for Us PodcastDate: 2 May 2026Title: Day Trips Beyond Lisbon: Cascais, Santa Cruz, Vimeiro, LourinhãSummary of EpisodeAfter three years of living in Portugal, Shelley and Beth are still discovering new corners of the country, and this episode is proof. In part one of their day trips series, they wander through the upscale-but-welcoming coastal town of Cascais (including a stunning seafood platter at Baía de Peixe), explore the charming beach town of Santa Cruz, uncover the little-known Napoleonic battlefield at Vimeiro, geek out over dinosaur fossils in Lourinhã, and sing the praises of Areia Branca, one of their favourite beaches on the Silver Coast. Lesser-known doesn't mean less worth visiting. Grab your car keys.Key Topics[03:10] Why Cascais deserves more than a half-day stop — and why Shelley and Beth almost missed it after three years of living in Portugal[04:35] Getting to Cascais: driving vs. the commuter train from Lisbon (both about 40 minutes)[05:40] The best bakery find in Cascais: Padaria Brunch & Specialty Coffee[06:15] Walking the Cascais waterfront — the ocean path, Boca do Inferno rock arch, and what they'd do differently next time[08:40] Museu Condes de Castro Guimarães and the gorgeous Parque Marechal Carmona (peacocks, turtles, and chickens who ignore the "do not feed" signs)[11:18] The Citadel of Cascais — repurposed as galleries, restaurants, and shops, Fortress of Our Lady of Light and the statue of King Carlos I at the marina[13:50] Lunch at Baía de Peixe: a seafood platter for two at €35 per person that was worth every euro[19:10] Santa Cruz: a beach town with great cliffs, a walkable waterfront, a Saturday market, and a small chapel worth stepping into[23:30]  The accidental discovery — the river trail to Porto Novo beach that led them straight to a Virgin Mary statue on the cliffs[26:45] Vimeiro and the Battle of Vimeiro Interpretation Center: the first major Napoleonic battle in Portugal and Wellington's first significant victory [32:30] Lourinhã's surprising dinosaur heritage — and why they recommend the Museu da Lourinhã over the Dino Park (unless you have kids)[35:30]  Areia Branca: one of their favourite local beaches, with restaurant recommendations including West 23 by Chakall, Alta, and Ansom BreweryImportant Links To follow all of our antics and adventures, please visit our social media pages and our website at wwforus.com! You can send us a message at any of these places, and feel free to email us at wandering@wwforus.comLike what we are doing? Buy us a gin and tonic and help us keep going!InstagramFacebookTiktokYouTubeLooking for a tour guide in Portugal? I have a whole list!Check out our travel guides! WWforus.comThanks to Everyone who has been so supportive!Special thanks to all of you who have listened, subscribed, followed us on social media and just took the time to say hello and tell us how much you enjoy our podcast and blog. YOU GUYS ARE THE BEST!!RESOURCES & LINKSLooking to plan your next trip to Portugal? We can help! Check out our guides and Itineraries at wwforus.comFree Lisbon ItineraryPacking ListEssentials for every tripRenting a car in PortugalLooking for a tour guide in Portugal? I have a whole list!

Support Night Clerk Radio on Patreon Hey, do you know how many days are in April? Because Birk sure doesn't! So, we're putting the “night” in Night Clerk Radio with a special evening release. In this episode, it's time for some April new music! But first, we start with some of our most out-of-touch shout-outs ever! Specialty coffee subscriptions? Criterion Commentary Tracks? Get real! Don't worry, however, as we then get into two very different but very excellent albums. We discuss the slushy and hypnagogic ロービット from vaporwave artist Eccosystem and then dig into the endless future funk bangers on Superwave from Kouek. We hope you join us and check out these albums! Shout Outs Passenger CoffeeStrange Buildings by UketsuEmpire Of The Dark on Blu-RayWhy was I invited to Beast Studios?Support Roge Corp/i2k/VaporVA!Bad Day at Black Rock on Criterion Albums Discussed ロービット by EccosystemSuperwave by Kouek Additional Links A Commentary That's Better Than Film SchoolRondò Veneziano - La Serenissima Credits Music by: 2MelloArtwork by: Patsy McDowellNight Clerk Radio on Bluesky

 Takeaways The future of coffee is a current affair. Market trends are influenced by geopolitical events and supply chain issues. Specialty coffee producers face significant challenges, including labor costs and climate change. Mechanization is becoming essential for coffee farming to remain viable. Quality coffee should be priced appropriately to support farmers. Building long-term relationships with producers is crucial for quality assurance. Resilience and adaptability are key to surviving in the coffee industry. Understanding market dynamics is essential for making informed decisions. Quick decision-making can lead to seizing fleeting opportunities. The coffee industry is always facing new challenges, requiring constant vigilance.       Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Hany Ezzat is the Founder of Ni Wares–creating science backed cups for coffee competitions and elevated everyday use. He also just won the Next-Gen Talent Award at MICE2026. We caught up with him at the expo to talk about what the win meant to him, as well as his recent (and controversial) use of the xBloom in a filter competition, why he thinks young people aren't as engaged in specialty coffee, and the importance of multisensory design. CHAPTERS 00:00 Intro 01:55 Who is Hany Ezzat? 03:40 Starting Ni Wares 06:05 Designing competition cups 08:50 The science of taste perception 11:45 Multisensory coffee experiences 14:20 Using xBloom in competition 17:05 Innovation vs tradition in coffee 19:40 Why young people disengage from specialty 22:10 The future of coffee tools 24:40 Advice for competitors & creators 26:45 Final thoughts If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day - It's Just Coffee! Hany Ezzat: https://www.instagram.com/barista_hany/ Ni Wares: https://ni-wares.com/ Want more coffee content? IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share<sid=4e8cead0-6644-4c4a-b419-28c825b1b236 Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Proudly sponsored by: Marco Beverage Systems: https://www.instagram.com/marcobeveragesystems/ Apax Lab: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/ Riverina Fresh: https://www.riverinafresh.com.au/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

Lalo's substack pageIkaria Coffee (Lalo's farm + roasted coffee)Biofilia (agronomic consultancy)Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter to hear about the next episode, FTC dates, and coffee releases.  Support the show

Was wäre, wenn dein Gesicht längst alles über dich weiß? Und was wäre, wenn das größte Problem nicht ist, wer du bist sondern was du über dich glaubst?In dieser Folge der Flowgrade Show spreche ich mit Anne Fierhauser über Gesichtlesen, Selbstannahme und die vielleicht wichtigste Frage überhaupt: Wer bist du wirklich – jenseits von Rollen, Erwartungen und Geschichten? Anne ist Gesichtleserin und begleitet Menschen dabei, sich selbst auf einer tieferen Ebene zu erkennen. Nicht im Sinne von richtig oder falsch, sondern als Einladung, sich selbst neu zu sehen.Wir sprechen darüber, warum viele Menschen ihr Leben lang glauben, falsch zu sein, was passiert, wenn wir uns wirklich gesehen fühlen – und warum genau darin so viel Heilung liegt. Es geht um Identität, Projektion, emotionale Tiefe und die Frage, wie wir lernen können, Ja zu uns selbst zu sagen. Wenn du dich selbst besser verstehen willst, und vielleicht ein Stück mehr bei dir ankommen möchtest, dann ist diese Folge für dich.Viel Spaß beim Zuhören.Go for Flow.► MEHR ÜBER ANNEAnne Fierhauser ist Gesichtleserin und Expertin für Persönlichkeitsentwicklung. Sie verbindet jahrtausendealtes Wissen mit moderner Selbstreflexion und hilft Menschen dabei, ihre eigene Wahrheit zu erkennen – jenseits von Bewertung und Schubladendenken.Im Zentrum ihrer Arbeit steht nicht das Analysieren, sondern das Sehen: Das Erkennen von Potenzial, innerer Stärke und der eigenen Lebensaufgabe.► ANGEBOTE & SEMINAREAnne bietet Readings, Ausbildungen und Retreats an, in denen Menschen lernen, sich selbst und andere auf einer tieferen Ebene zu verstehen.

近期活動 https://linktr.ee/jack_wang_coffeeFollow Jack IG for courses, events, and updates. 4/17台北【科學化後製分享會｜喝見風味是怎麼被做出來的】 4/17台北【坎尼佛拉（羅布斯塔）咖啡分享會｜重新理解另一種咖啡的可能性】 4/20 台北 給烘豆師的品種課：風味的起點來自風土基因 04/27~5/02 | @越南 SCA Q-GRADER V1.0 COURSE (APRIL 2026) IN DAKLAK 06/30花蓮後製加工課程進階班｜12/03~1204花蓮後製加工課程高階班 花蓮後製加工課程 7/28~7/31台北【SCA CSP 烘豆初中級認證課程】 Is Specialty Coffee Really Helping Producers? ☕️"While we enjoy a pour-over in the city, are the producers at the origin truly benefiting?"Since 2020, Coffee Small Talk has been on a mission to demystify the science of coffee. In EP.273 of our 7th season, we are joined by Wingo Mierisch from the renowned Mierisch family in Nicaragua.This isn't just a talk about coffee; it's a deep reflection on the industry's reality. As a post-harvest consultant working between microbial labs and coffee estates, I've seen both the potential of technology and the weight of real-world challenges. Wingo shares the raw perspective of producers—is "Specialty Coffee" a genuine driver for better livelihoods or just another marketing trend? Powered by Firstory Hosting

Jonas und Levin bringen ihr Nerdwissen rund um Specialty Coffee aufs Tonband - von der Bohnenauswahl über Röstprofile bis hin zu Extraktion und warum Kaffee eben nicht einfach nur Kaffee ist. Es geht darum, warum sie sich gleich für zwei Locations entschieden haben: Die Rösterei in Sachsenhausen und das Café in Bockenheim. Und wir klären nebenbei die wichtige Frage: Wer von beiden ist eigentlich der Perfektionist? Außerdem: Wie sie angefangen haben, warum sie sich für Frankfurt entschieden haben, was ein richtig guter Kaffee für sie ausmacht und wo sie noch Kompromisse eingehen (müssen).

Among other things, the conversation includes:  Liesa's job at Covoya.  A Throwdown in Bristol.  Market Machinations.  A little Starbucks and Peets history.  Rob's dad jokes.  Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Was passiert wirklich in deinem Körper, wenn du in die Kälte gehst? Eisbaden ist längst kein Nischentrend mehr. Immer mehr Menschen nutzen Kälte als Tool für mehr Energie, mentale Stärke und ein besser reguliertes Nervensystem. Doch was steckt wirklich dahinter – und warum wirkt Kälte so stark auf uns?In dieser Folge der Flowgrade Show spreche ich mit Dr. Josephine Worseck über die Wissenschaft und Praxis der Kälteexposition. Josephine ist Molekularbiologin und Gründerin der ICE Academy und begleitet Menschen dabei, Kälte bewusst und sicher in ihren Alltag zu integrieren.Wir sprechen darüber, was im Körper passiert, wenn wir uns Kälte aussetzen, warum viele Menschen Kälte falsch anwenden und wie sie gezielt genutzt werden kann, um das Nervensystem zu regulieren und mehr Resilienz aufzubauen.Es geht um Stress, Anpassung, Körperwahrnehmung und die Frage, wie wir durch bewusste Reize wieder mehr Verbindung zu unserem eigenen System finden.Wenn du verstehen willst, warum Kälte mehr ist als nur ein kurzfristiger Kick und wie du sie sinnvoll für dich nutzen kannst, dann ist diese Folge für dich.Viel Spaß beim Zuhören.Go for Flow.► MEHR ÜBER JOSEPHINEDr. Josephine Worseck ist Molekularbiologin, Kältespezialistin und Gründerin der ICE Academy (Intentional Cold Exposure).Sie verbindet wissenschaftliche Erkenntnisse mit praktischer Erfahrung und zeigt, wie bewusste Kälteexposition nicht nur das Immunsystem stärken, sondern auch das Nervensystem regulieren und mentale Stärke aufbauen kann.Mit ihrer ICE-Methode bildet sie Coaches aus und begleitet Menschen dabei, Kälte als Werkzeug für mehr Klarheit, Energie und innere Stabilität zu nutzen.► ICE ACADEMY & AUSBILDUNGDie ICE Academy vermittelt die Grundlagen der bewussten Kälteexposition – wissenschaftlich fundiert und praxisnah.Im Fokus steht ein sicherer und achtsamer Umgang mit Kälte, um langfristig von den positiven Effekten auf Körper und Nervensystem zu profitieren.

Cat & Cloud Podcast  Cat & Cloud Coffee www.catandcloud.com/ Monday Morning Coffee Industry Check-in - Ep #442 Summary In this episode, Chris, Jared and Casey cover a wide mix of coffee-industry updates, behind-the-scenes projects, and big-picture reflections on what makes specialty coffee compelling. They preview upcoming events including a Bay Area roundtable with Coffee Futures Fund, their plans for World of Coffee in San Diego, and Chris's upcoming Cafe Imports panel focused on the real challenges business owners are facing right now. The conversation also dives into the design and philosophy behind the new third version of the Chris Baca Dial Tamper, exploring how tools can become expressions of craft, ritual, and identity. From there, they wander into a thoughtful discussion about trade shows, coffee culture, Blue Bottle's evolution under corporate ownership, and the tension between hospitality, scale, authenticity, and business reality—while still keeping the whole thing loose, funny, and very Monday-morning Cat & Cloud. Chapters 00:00 Coffee Futures Roundtable on Cafe Business Ownership 06:00 World of Coffee in San Diego: Why This Year Feels Big 10:00 Chris's Cafe Imports Panel: Less PR, More Reality 15:00 The Third Dial Tamper and the Beauty of Overbuilt Tools                            26:45 Why Coffee Gear and Design Geek Out 35:00 Blue Bottle, Big Business, and the Arc of a Brand 40:00 Nestle, Specialty Coffee and Cafes Cat & Cloud: Instagram www.instagram.com/catcloudcoffee/ Webstore www.catandcloud.com/ Roasters Choice Subscription www.catandcloud.com/collections/subscriptions Wholesale Partners! Interested in serving our coffee at your business? Learn more about our Partner Program https://catandcloud.com/wholesale Links: Coffee Futures Fund: Jared Truby Zine https://www.flipsnack.com/965BBFD6AED/letter-to-young-coffee-owners-issue-with-jared-truby Coffee Futures Fund: Roundtable Event https://coffeefutures.fund/Roundtable.html World of Coffee/SCA https://usa.worldofcoffee.org/ Cafe Imports https://www.eventbrite.com/e/source-where-do-we-go-from-here-tickets-1983895046489 Cat & Cloud Coffee was founded in 2016 by three friends who believe experiences and connections shape our lives. Former barista champions and lifelong coffee professionals, they envisioned a better way to do business and set out to create a values-driven organization that put culture first. Our mission is to inspire connection by creating memorable experiences. Whether it's with guests in our 4 retail locations in Santa Cruz, our team members, or our wholesale partners across the country, we strive to leave everyone better than we found them.  The Cat & Cloud Podcast is a space for us to share our experiences and adventures in coffee and business in hopes of inspiring more people to create culture and values-driven organizations.  Hosted by Chris Baca and Jared Truby Produced by Casey Ryan March 2026

Breaking Rumor is HERE. Episode 0 drops on the biggest weekend of the year, March Madness.Connor's on paternity leave, so Nick brings in his brother Michael and longtime friend TJ Geary to break down the entire 2026 NCAA Tournament bracket, region by region, seed by seed, upset by upset.We're not just guessing. We built a system.No red teams win championships, it hasn't happened in 20+ yearsAll champions are East of Dallas, that eliminates half the field immediatelyThe Trapezoid of Excellence, TJ breaks down the pace vs. efficiency graph that has predicted Final Four teams year after yearRun those filters and you're left with two teams. Spoiler: Duke and Michigan. But we still go region by region to find the upsets, dark horses, and chaos picks that could blow your bracket up.What we cover:

If you would like to watch our YouTube video on "What is specialty coffee"You can watch that here.If you are a roaster and are interested in participating in the Fermentation Project with James Hoffmann, click here -> For Roasters: Buy Fermentation KitListers Movie (bird watching) it's beautiful, I highly recommend this.Email info.luxiacoffee@gmail if you would like to discuss Pluribus or Listers Movie in our Discord server.Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures. Support the show

In dieser Bauchdetektiv-Geschichte erfährst du:warum Kaffee aus dem Supermarkt und Specialty Coffee absolut nicht dasselbe sind.was darüber entscheidet, ob dich dein täglicher Kaffee einfach nur wach macht - oder viel mehr bewirkt.was Bohne, Röstung, Fermentation und Herkunft mit deinem Darm, deinem Schlaf und deiner Verträglichkeit zu tun haben.Links:Alle Infos zu Natascha & Kaffemik: Website: https://www.kaffemik.at/Instagram: https://www.instagram.com/kaffemikcoffee/Instagram Natascha: https://www.instagram.com/leadandcoffee/Alle Infos zur Bauchdetektivin Daniela:PlantPoints Tracker https://myablefy.com/s/bauchdetektivin/PlantPoints-TrackerDarmaufbau-Tutorial https://myablefy.com/s/bauchdetektivin/darmaufbau-leicht-gemachtWebsite: https://www.danielamulle.at/Instagram: https://www.instagram.com/bauchdetektivin/YouTube-Kanal: https://www.youtube.com/@bauchdetektivin_danielamulleDisclaimer:Bitte vergiss nicht: Ein Podcast ersetzt natürlich nie eine individuelle medizinische oder psychische Gesundheitsberatung. Er stellt auch keine TherapeutIn-PatientIn-Beziehung dar, sondern dient ausschließlich zu Informations- und Bildungszwecken.

Kann dein Körper Dinge wissen, die dein Kopf noch nicht verstanden hat? Viele Menschen versuchen ihr Leben über Gedanken, Strategien und Optimierung zu steuern. Doch was passiert, wenn der Körper längst Signale sendet, die wir übergehen?In dieser Folge der Flowgrade Show spreche ich mit Tim Böttner über genau diese Frage. Tim begleitet seit vielen Jahren Menschen dabei, wieder Zugang zu ihrem Körper, ihrem Nervensystem und ihrer inneren Wahrnehmung zu finden. Wir sprechen darüber, warum so viele Menschen heute fragmentiert sind, warum immer mehr Wissen nicht automatisch zu mehr Klarheit führt und weshalb echte Veränderung oft erst dann beginnt, wenn wir wieder lernen zu spüren.Es geht um Flow, Nervensystem, Intuition, innere Stimmigkeit und die Frage, wie wir wieder mehr Vertrauen in unseren eigenen Körper entwickeln können. Wenn du verstehen willst, warum Flow nicht nur im Kopf entsteht, sondern im gesamten System, dann ist diese Folge für dich.Viel Spaß beim Zuhören.Go for Flow.► MEHR ÜBER TIM BÖTTNERTim arbeitet an der Schnittstelle von Körperarbeit, Nervensystemregulation und persönlicher Entwicklung. Viele kennen ihn aus der Biohacking- und Mobility-Szene, doch seine Arbeit hat sich in den letzten Jahren stark weiterentwickelt.Heute begleitet er Menschen dabei, mehr Verkörperung, innere Stimmigkeit und Bewusstsein im Alltag zu entwickeln. Seine Arbeit verbindet körperliche Praxis, Atemarbeit, emotionale Integration und mentale Klarheit.Mit Programmen, Retreats und Trainings hilft er Menschen dabei, wieder Zugang zu ihrer eigenen inneren Navigation zu finden.► EMBODIED NEW HUMAN (Tim's neues Programm)Embodied New Human ist eine 9-wöchige Journey für Menschen, die spüren, dass sich gerade nicht nur ihr Denken, sondern ihr gesamtes System verändert.Viele erleben aktuell mehr Sensitivität, mehr emotionale Tiefe und gleichzeitig auch mehr Überforderung im Nervensystem. Dieses Programm zeigt, wie man diesen Wandel nicht nur versteht, sondern verkörpert.

Cat & Cloud Podcast Cat & Cloud Coffee www.catandcloud.com/ Specialty Coffee Ambassador: Meeting Guests Where They Are - Ep# 438 EPISODE SUMMARY Chris, Jared, and Casey dig into a classic specialty coffee problem: the gap between “coffee nerd language” and what customers actually need to have a great experience. They unpack why trust and hospitality come before origin stories and point scores, and how to guide people with simple, confidence-building choices instead of overwhelm. Along the way they riff on the limits of the 80+ point mindset, why the market ultimately decides what's valuable, and how cafés can create “stair steps” that help guests level up over time. The thesis is simple: make it welcoming, make it relatable, and help people win on their first step. CHAPTER TITLES 00:00 Cold Open: Fruit and Chocolate, and Casey on the Mic 05:00 Scrum Boards and the “Smallest Viable” Way to Improve 15:00 Sharing in Specialty Coffee: Engage and Build Trust 21:00 It's a Party not a Club. Welcoming others into Specialty Coffee 26:00 Specialty Scores, Coffee Assessment, and What “Value” Really Means 35:00 Specialty Coffee Industry Shifts 45:00 Knowing and Responding to the Guest Cat & Cloud: Instagram www.instagram.com/catcloudcoffee/ Webstore www.catandcloud.com/ We LOVE our Wholesale Partners! Interested in serving our coffee at your business? Learn more about our Partner Program https://catandcloud.com/pages/wholesale Links – The Home of Scrum: scrum.org Scrum: The Art of Doing Twice the Work in Half the Time - by Jeffrey Sutherland and J.J. Sutherland (book) Cat & Cloud Coffee was founded in 2016 by three friends who believe experiences and connections shape our lives. Former barista champions and lifelong coffee professionals, they envisioned a better way to do business and set out to create a values-driven organization that put culture first. Our mission is to inspire connection by creating memorable experiences. Whether it's with guests in our 4 retail locations in Santa Cruz, our team members, or our wholesale partners across the country, we strive to leave everyone better than we found them. The Cat & Cloud Podcast is a space for us to share our experiences and adventures in coffee and business in hopes of inspiring more people to create culture and values-driven organizations. Hosted by Chris Baca and Jared Truby Produced by: Casey Ryan Feb. 2026

TakeawaysSpecialty coffee is a highly differentiated product.Consumer preferences significantly influence coffee marketing strategies.Words like 'rich' and 'smooth' resonate with coffee drinkers.Flavor notes serve a practical purpose in the coffee buying process.The NCA survey provides valuable insights into consumer behavior.Coffee drinkers may not align with industry-specific flavor descriptors.A balance of vague and specific terms can attract a wider audience.Sweet notes should be prioritized in flavor descriptions.Understanding consumer perspectives is crucial for effective marketing.Coffee tasting language should evolve to meet consumer needs.The Written Blog   Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

George Howell brought us the Frappuccino, but his contributions to coffee run deeper. And he got his start right here in Boston.

Karl Strovink, CEO of Blue Bottle Coffee, discusses the brand's evolution, its commitment to quality and sustainability, and the innovative approaches being taken to redefine coffee experiences. He highlights the importance of community, the role of creativity in coffee culture, and the challenges posed by climate change. Strovink also shares insights on leadership and the significance of caring in building a better world.Takeaways:Blue Bottle Coffee is a leader in the specialty coffee segment.The brand is known for its commitment to quality and hospitality.James Freeman's artistic influence still shapes the coffee experience.Instant coffee can be made with specialty-grade coffee.Sustainability is a core value for Blue Bottle Coffee.Exploring alternative coffee varietals is essential for the future.Climate change poses significant challenges to coffee production.Blue Bottle achieved carbon neutrality in 2024.Dairy alternatives are becoming increasingly popular among consumers.Community engagement is crucial for successful expansion. Trends blowing West and East as they expand their footprint.Sound bites:“James Freeman brought artistic sensibility into the world of coffee.”“as a brand, Blue Bottle punches way above its weight. mean, we have anywhere from 15 to 30 % mass market awareness as a brand, but we occupy less than one half of 1 % share in the marketplace.”“We strongly believe that there's a better way with instant coffee and that instant can be specialty.”“It turns out that if you actually consider what can be done with those other varietals like Robusta, and treat them the way you do Arabica species, they can produce beautiful coffees.”“We did the hard work to actually baseline ourselves to understand our footprint across the value chain from green coffee all the way through to our offices.”“We've shifted our sourcing in certain places around the world to favor more regenerative, more healthy soil systems, farms, and farming practices.”“Many guests were preferring oat milk. So we just said, why don't we just lean into it?”“We're down something like two thirds in our emissions intensity around electricity around the world from the US to China and Japan.”“We in the US made the call in 2020 to be a primarily a work from home, remote workforce. Ss you can imagine, emissions intensity goes down from that.”"We want to scale with distinction."“We're repositioning the coffee category towards an East-West axis.”“Coffee is about building community, not just harvesting of business opportunities.”Links:Karl Strovink on LinkedIn - https://www.linkedin.com/in/karl-strovink-9852a517/Blue Bottle Coffee - https://bluebottlecoffee.com/us/engBlue Bottle Coffee on Facebook - https://www.facebook.com/bluebottlecoffeeBlue Bottle Coffee on Instagram - https://www.instagram.com/bluebottleBlue Bottle Coffee on X - https://x.com/bluebottleroastBlue Bottle Coffee on YouTube - https://www.youtube.com/channel/UCyki4e6RG84BT_xzi4oYkRw…A CEO for All Seasons, Book by Kurt Strovink (and others) - https://www.mckinsey.com/featured-insights/mckinsey-on-books/ceo-for-all-seasonsAmerican Nations, Book by Colin Woodard - https://colinwoodard.com/books/american-nations/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 Introduction to Blue Bottle Coffee08:04 The Evolution of James Freeman's Role10:54 Innovations from the Blue Bottle Studio13:39 Quality and Technology in Instant Coffee18:21 Securing the Future of Coffee22:27 Exploring Coffee Varietals Beyond Arabica26:46 Achieving Carbon Neutrality and Sustainability Goals33:10 The Shift to Oat Milk and Consumer Preferences37:11 East Meets West: Blue Bottle's Global Expansion41:56 Bridging Cultures: The East-West Connection42:43 Uniformity vs. Localization in Coffee44:19 Crafting Unique Experiences: The Blue Bottle Journey45:48 Balancing Innovation and Tradition49:46 Strategic Growth: Expanding with Distinction52:06 Word of Mouth: Building a Loyal Customer Base55:34 Lessons from Converse: Brand Stewardship and Leadership01:00:37 The Balance of Profit and Purpose01:04:03 Caring for Community: Building a Better WorldSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

TakeawaysBlending aims to create a coffee better than its individual components.Creating iconic blends is essential for brand identity.Marketing cannot compensate for poor blending practices.Consistency in blends fosters customer loyalty.Simplicity in coffee offerings can be more effective than complexity.Managing a limited number of offerings can enhance brand focus.Blending for price point is a critical consideration for roasters.  Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Specialty Coffee กาแฟชนิดพิเศษที่มีความพิถีพิถันทุกขั้นตอนตั้งแต่การปลูก เก็บเกี่ยว การแปรรูป การคั่ว จนถึงการชง นั่นคือเหตุผลว่าทำไมกาแฟบางแก้วถึงราคาแพงมากกกกก TOLD ME THE MONEY ปั้นเรื่องเงินเป็นเรื่องราว ชวนคุยถึงเศรษฐศาสตร์ของกาแฟ ทำความเข้าใจ Value Chain ของเมล็ดกาแฟสุดพรีเมียม รวมถึงวิเคราะห์มูลค่าของ Specialty Coffee และประเมินทิศทางของตลาดกาแฟพิเศษในไทยและทั่วโลกต่อจากนี้ #SalmonPodcast⁠ #TOLDMETHEMONEY #SpecialtyCoffee  —--—--—-- ติดต่อโฆษณาได้ที่ podcast.salmon@gmail.com หรือ 083-922-9929 (คุณติ๊ก) Follow TOLD ME THE MONEY on Instagram Salmon Podcast ⁠https://www.instagram.com/salmon_podcast/⁠ ปั้นเงิน จิตรกร ⁠https://www.instagram.com/punsws___/⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

TakeawaysCosta Rica's commercial coffee history dates back to the 1830s.Producers initially struggled to find markets for their coffee.Direct trade routes were established by shipping entrepreneur William Le Lacheur.Costa Rican coffee was often exported through Chile to Europe.The lack of infrastructure hindered coffee distribution in early years.William Le Lacheur played a crucial role in connecting Costa Rican coffee to England.Costa Rican coffee producers were determined to improve their market situation.The legacy of Costa Rican coffee includes advancements in processing technology.Costa Rican coffee was recognized for its quality even before the specialty coffee movement.The determination of coffee producers has shaped the industry's evolution in Costa Rica.READ THE BLOG Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

As we take a short break over the New Year period we're bringing you a couple of our favourite conversations from the past year. We start with Christophe Servell, Founder of Terres de Café - a trailblazing Paris-based specialty roaster and café group.In this conversation, Christophe discusses the evolution of the specialty coffee landscape in Paris as well as the challenges and future opportunities for coffee across France.Sign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Canyon Coffee grew into a seven-figure brand by selling outside traditional coffee channels. This is how a design-first retail strategy shaped a more sustainable business. Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Roasterkat IG Reel about rain.YouTube version of the Q&A portionJames Hoffmann Healthy Coffee VideoThe 2025/2026 Harvest has not gone according to plan. Nick and I have found ourselves with some down time and therefore have put together this casual, end of year update on how the season is going so far. Spoiler alert: not well.I've combined a harvest update with listener questions about fermentation.Questions featured in this episode are:Are all coffees that are not anaerobic, aerobic?Am I aware of any efforts to design yeasts for Robusta?Do I think producers should create terms that further describe processing?How can you more precisely measure fermentation process with whole cherries?What's the most eco-friendly way to treat waste water and effluent?Email info.luxiacoffee@gmail if you would like to discuss Plur1bus. Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the showSupport the show

TakeawaysProcessing is crucial for flavor development in coffee.Historical context shows the evolution of coffee processing methods.Washed and natural processing methods yield different flavor profiles.The rise of semi-washed and honey processes reflects innovation in coffee.Costa Rica has played a pivotal role in coffee processing advancements.Consumer preferences influence the popularity of processing methods.Anaerobic and co-fermented coffees are gaining traction in specialty coffee.Digestive processing.  Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

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

Next up in our European Coffee Symposium Live series, is a talk from Egor Kolpakov, Founder & CEO of The Miners – an unconventional specialty coffee chain from Prague that's expanding at remarkable pace across Europe.In this session, Egor shares his vision to inject the energy of New York's coffee scene into Eastern Europe, and discusses how The Miners' fast-paced, movement-driven service model is designed for efficiency, connection and contemporary active lifestyle.Sign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Bruce & Gaydos explain why it might be healthier for you to stay away from sugary coffee drinks.

For the longest time, coffees were dull and bitter. But then a small group of pioneers changed the world.    In this episode, we travel back to the 1960s and '70s to meet the trailblazers who realised coffees could taste distinctive: sweeter, brighter, cleaner.    We discover how their personal preferences became a movement, then a form, and eventually a global definition of “quality”.   Please support my work directly at Ko-fi.com/FilterStories   Other ways you can help: Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter   Go deeper into the story of quality: Specialty Coffee Association's new Coffee Value Assessment 2004 cupping form from the Specialty Coffee Association of America SCAA Coffee Cuppers Handbook (4th edition, 2011) Michael Sheridan of CQI discussing the inter-organisational politics behind the Houston Expo announcement on Lee Safar's Map It Forward podcast     Live in Berlin? Join me for a free decaf cupping at Communal Coffee on the 12th December 2025. Reserve your ticket here: https://bit.ly/4nZXyrf.

We are sitting down with the current German Brewers Cup Champion, Urs Rotzinger, to discuss his journey from home brewer to winner, his mentors, and his competition strategy. And: Urs roasted his award-winning Carbonic Maceration Geisha on the Kaffelogic Nano 7 and shares his winning profile.Urs shares exclusive, detailed insights into what truly matters for success in the Brewers Cup championship – and the crucial lessons he learned from his first attempt.▶️ Urs Rotzinger's Kaffelogic Nano 7 Competition Roast Profile (Free Download): will follow tomorrow

TakeawaysRobusta was once considered the enemy of specialty coffee.The stigma against Robusta was deeply emotional and personal.Not all Robusta is of low quality; it varies significantly.Robusta's global production share has increased dramatically.Robusta plays a crucial role in meeting coffee demand.Robusta was first cultivated commercially in the late 19th century.Robusta's reputation has improved due to quality advancements.The rise of instant coffee helped Robusta gain acceptance.Climate change poses a threat to coffee supply.It's time to reconsider Robusta's role in the coffee industry. Written Blog: Life and Times of Robusta Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

This week we're doing something special: sharing an episode from Good Folks Doing Good Work that dives deep into branding, clarity, and the heart behind the work we do. It's a conversation about understanding who you are, what you're trying to say, and how the choices you make — from design to customer experience — shape the way people connect with your brand. At its core, this episode is a reminder that branding isn't about trends or aesthetics. It's about intention. When you know your values and you communicate them clearly, you build something people can feel. We loved this conversation, and we're excited to pass it along because it captures the kind of thoughtful, purpose-driven creativity we believe in.

Sprudge Best Of Panama ArticleRemanence and survival of commercial yeast in different ecological niches of the vineyardResponses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the showSupport the show

In today's episode we're delighted to be speaking with Yannis Apostolopoulos, CEO of the Specialty Coffee Association.First established in the 1980s, the SCA is the largest coffee trade body globally and represents thousands of coffee professionals – from producers to baristas – all over the world.In this conversation, Yannis discusses the evolution of the SCA and its ongoing efforts to make coffee more sustainable, equitable, and resilient, through research, standards, and education. He also shares his perspectives on the key challenges and opportunities in the industry, from climate change and sustainability to navigating economic uncertainty and the evolving role of technology and AI.Credits music: "I Wish You Love" by Mimi Rose in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the showSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Who you are cannot be what someone else is or is not. What makes you unique and valuable is not born from comparative analysis and cold execution n what you think a "wimning" formula is. Making and keep specialty coffee special is a simple exercise in growing in knowledge, wisdom, and consistent conversation with yourself, your team, your community, and the greater world around you. Trouble is that we often want to skip the meaningful parts, and borrow other peoples identities as our own in hopes of success.  On today's episode we will be talking about what makes the small independent specialty retailer special. Why Starbucks closure of 400 stores is a warning for us to distance ourselves from the false notions of learning good business from big business, and the simple steps and philosophies that lead to sustainable and fulfilling cafe operation.  Related Episodes:  Excellence In The Things We Hate 181 : Organizational Self-Knowledge 523: Encore: How We Ruin Specialty Coffee Experience The Quality Standards Equation How to talk to Customers about Coffee SHIFT BREAK! What Customers Value and How to Deliver It SHIFT BREAK! Adding Value in the Cafe   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com          

JOIN THE VALOR COFFEE COMMUNITY – Courses, Exclusive Videos, PDFs, Spreadsheets and more:⁠ ⁠https://community.valor.coffee?utm_source=spotify&utm_campaign=ep158Thanks for listening, following/subscribing, giving us a good review, and sharing with your friends on social media. It goes a long way!Third-wave coffee and drive-thrus don't usually mix, so we rolled across Atlanta to see how our friends at Sequel Coffee Co. are pulling it off! We hit the lane, grabbed a few drinks (and snackies), and talked through what actually makes a specialty drive-thru work: clear signage, friendly face-to-face ordering, and a bar flow that keeps things moving without killing quality. Then we pop inside to chat vibe, team culture, and the little ops choices that make busy mornings feel smooth! If you've ever thought, “Could we do a drive-thru?” this episode is the fun, no fluff look at how it can actually click.This week's episode is brought to you by our friends at Odeko: Use our code VALOR10 for 10% off your first supply order! Hit the link below to sign up now:n https://portal.odeko.com/signup*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/shop?utm_source=spotify&utm_campaign=ep158Watch 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.coffeeWant 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/ethanrivers777

If you love what we do, become a premium YouTube Subscriber or join our Patreon: • https://www.patreon.com/mapitforward• https://www.youtube.com/mapitforwardCheck out our on-demand workshops here: • https://mapitforward.coffee/workshopsConsider joining one of our Mastermind Groups here:• https://mapitforward.coffee/groupcoachingJoin our mailing list:• https://mapitforward.coffee/mailinglistInterested in our business advisory services for your small, medium, or large business? Email us here: support@mapitforward.orgLooking for B2B advertising on our podcast for the coffee industry: support@mapitforward.org or DM us here https://www.instagram.com/mapitforward.coffee/••••••••••••••••••••••••••••••••••This is the first of a five-part series on The Daily Coffee Pro Podcast by Map It Forward with Wayel Al Wohaibi, co-founder of Sulalat based in Riyadh, Saudi Arabia.In this series, Map It Forward Founder, Lee Safar, and Wayel discuss the genesis of the Saudi specialty coffee market and it's future. This series first aired on the Map It Forward Middle East Podcast.The episodes in this series are:1. The Genesis of Saudi Specialty Coffee - https://youtu.be/eWjB9Zld8KU 2. Discovering The Saudi Cultural Palate - https://youtu.be/B9mHKi1ivwI 3. Running a Coffee Business in Saudi - https://youtu.be/zspRNIufC_U4. The Future of Saudi as an Origin Country - https://youtu.be/heJAB30BgCc 5. How to do Good Business - https://youtu.be/63BiqHbRp0E In this episode of the podcast series, Lee and Wayel discuss the journey of Saudi Arabia's specialty coffee industry from its inception to its promising future. Wayel, a retired software engineer with a deep passion for coffee, shares how his hobby turned into a significant business, navigating challenges like coffee supply, infrastructure, and meeting customer demands. Join us for an in-depth conversation about launching a specialty coffee business in Saudi Arabia, the importance of cultural palette, and building relationships with farmers. Connect with Wayel Al Wohaibi and Sulalat here:https://sulalat.com/enhttps://www.linkedin.com/in/wayel-al-wohaibi-b574a04/https://www.instagram.com/wesulalat/ ••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

The term 'Quaker' in coffee refers to under-roasted beans.Quaker Brown is linked to the clothing of the Society of Friends.Quaker defects are a result of immature green beans.Quaker defects are the same color as clothing worn by many in the Society of Friends in the 1800'sThe term 'Quaker' was initially derogatory but was reclaimed.Researching coffee history can reveal surprising connections.  Part of The Exchange Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Debbie Wei Mullin scaled Copper Cow Coffee into top retailers by combining bold flavor, cultural storytelling, and a mission-driven supply chain.For more on Copper Cow Coffee and show notes click here. Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.