Podcasts about Specialty coffee

“When you have a passion of something and you seek the opportunity, you have to grab it and follow your beliefs and dreams” on the Daily Grind ☕️ your weekly goal-driven podcast. This episode features Kelly Johnson @kellyfastruns and special guests Matthew and Caroline Seibt Kruse @gauchacoffee. Matthew and Caroline are the husband-and-wife team behind Gaúcha Specialty Coffee, a family-owned coffee producer connecting specialty coffee roasters directly with their farm in Brazil's renowned Cerrado Mineiro region.S9 Episode 43: 8/25/2026Featuring Kelly Johnson with Special Guests Matthew and Caroline Seibt KruseFollow Our Podcast:Instagram: @dailygrindpod https://www.instagram.com/dailygrindpod/  X: @dailygrindpod https://x.com/dailygrindpod Facebook: https://www.facebook.com/dailygrindpodTikTok: https://www.tiktok.com/@dailygrindpodPodcast Website: https://direct.me/dailygrindpod   Follow Our Special Guest:Website: https://www.gauchacoffee.com Instagram: @gauchacoffee  https://www.instagram.com/gauchacoffee/Facebook: https://www.facebook.com/people/Ga%C3%BAcha-Specialty-Coffee/61565432429476/

Support the show on PatreonIn this third episode, we give you a practical manual to take control of your fermentations and improve your farm's profitability. We start with the basics — what is actually happening inside your tank, where the microbes come from, and why your coffee is going to ferment whether you want it to or not. Then we go through five ways commercial microbes can make you money: consistency batch to batch, long fermentations you can run safely, lifting the score of your worst cherries rather than your best, clearing bottlenecks in your wet mill, and extending your coffee's shelf life. We cover what a well-run fermentation actually looks like — the cleaning, the monitoring, the record-keeping — with a step-by-step blue-barrel protocol for smaller farms and guidance on when to move to tanks. We also look at the investment sums needed for commercial yeasts and how to justify them. And we finish with the difficult questions — the environmental worries, whether using a starter culture is the same as adulterating your coffee, and how to talk about all of this with buyers who may view commercial microbes with suspicion.Related podcast episodes:Lucia: #72: Planning Your First Coffee Fermentation Trials? Start Here. #76: How Commercial Microbes Threaten The Coffee Industry#80: How Microbiology Can Explain Beginner's LuckJames:Filter Stories - Coffee Quality, Part 1: The birth of specialty coffee flavoursFollow us through our newsletters and Social media:Lucia's NewsletterJames's NewsletterLucia InstagramJames' Filter Stories InstagramPeople mentioned in the episode:Lester Lerner, Old Willow Coffee, Colombia Victor Chala, Palma Rosa, Colombia Fridolin Stocker— Mount Sunzu, ZambiaShyira washing station, RwandaEvangelos Filippatos, La CabraLa Cabra, CopenhagenHelen Riley — NovonesisGunne Øregaard — NovonesisFranz Zeimetz — Lost Origin Coffee Labs, PanamaAlejandra Rodríguez Delgado — Hacienda San Pedrito, Puerto RicoGustavo Arroyo — Rancho Contento, Puerto RicoResources: pH meter & bufferThermometerNovonesis Pichia yeastNovonesis Lactobacillus bacteriaPressure washerFermentation Log SheetYeast's impact on the environment in research on vineyardsSprudge Best Of Panama coverageLucia's Fermentation Training CampCoffee Wet Mill SanitizeOpciones para la desinfección del beneficioCabal Cafe Podcast en Espanol Lucia's Favorite Tools:Temperature GunAmbient Temperature SensorTemperature ProbepH meter & buffer solution Cover Art: Nick HafnerThe Coffee Producer Toolkit is made possible by these leading coffee organisations:The Coffee Quest | BWT | Descamex | InterAmerican | Pinhalense | Novonesis | GrainProSupport the show

What actually makes coffee “specialty”? Is it an 80+ cup score? A traceable farm? The flavour, the barista, the ethics, the hospitality, or is it all just vibes? In this episode, Rohan and Ben open one enormous can of worms and ask whether “specialty coffee” still means what we think it means. They trace the term from its original definition through the coffee-price crisis, fair trade, direct trade and the rise of third-wave coffee. Then things get messy. Can Starbucks technically be specialty coffee? Does pre-batched espresso count? If an automated machine makes a more consistent drink, is that less specialty than something made by hand? And when someone pays $6 for a latte, what are they actually paying for? There's no neat manifesto at the end of this one. Just a much bigger conversation about quality, craft, traceability, flavour and what we want specialty coffee to stand for now. 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! CHAPTERS! 00:00 What the Hell Is Specialty Coffee? 03:16 Meet Rohan, Ben and Liam 03:38 APAX LAB 04:17 The Technical Definition of Specialty Coffee 08:27 The SCA's New Definition 11:50 Why This Conversation Matters Now 14:21 Coffee Prices and Shrinking Café Margins 17:52 Where “Specialty Coffee” Came From 19:08 The Coffee Crisis That Changed Everything 21:59 Fair Trade vs Direct Trade 26:13 Cup of Excellence and Third-Wave Coffee 28:21 Is Starbucks Specialty Coffee? 31:54 Specialty Coffee Was Never Just One Thing 32:59 What Specialty Means Across the Supply Chain 37:31 What Does It Mean to the Customer? 39:56 Automation, Pre-Batching and the Future of Craft 43:39 Does the “Specialty” Label Still Work? 45:05 What Are You Actually Paying $6 For? 47:30 What Specialty Coffee Means to Us 50:46 Does the Definition Survive 2026? 53:27 Where Does Specialty Coffee Go Next? 55:57 Final Thoughts Want more coffee content? IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at hello@itsjustcoffeepod.com with your questions, hot takes or guest suggestions. Proudly sponsored by: APAX LAB: https://apaxlab.com/ Riverina Fresh: https://www.riverinafresh.com.au/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

JOIN THE VALOR COFFEE COMMUNITY – Courses, Exclusive Videos, PDFs, Spreadsheets and more:⁠ ⁠https://community.valor.coffee?utm_source=spotify&utm_campaign=ep174What if the thing making your coffee taste like watermelon or peach isn't fermentation at all? I sat down with my business partner Ethan, our green coffee buyer, to talk through what might be specialty coffee's biggest lie right now: co-fermented coffee. We break down the real difference between true co-fermentation, infusion, and flavored coffee. This isn't us telling you what to buy; it's us being honest about what we now ask before we buy it ourselves.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=ep174Watch 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/ethanrivers777Follow Lynden: https://www.instagram.com/lyndenbelzer/

In this second episode, we show you how to stop losing coffee to a badly calibrated pulper, why chasing 100% ripe cherries is actually costing you money, the $480 fix that lets a small farm sort cherries perfectly well, how to keep your coffee under 40°C during drying without spending a fortune, why a mechanical dryer isn't the villain everyone says it is, the cheap instruments that will deliver consistent quality across harvests, and ways to treat your wastewater. The Coffee Producer Toolkit is the podcast that helps you run a more profitable coffee farm. Hosted by coffee journalist James Harper (Filter Stories podcast) and fermentation specialist Lucia Solis (Making Coffee with Lucia Solis podcast), it's built for farmers who want to run their farm like the business it is.Over two years we interviewed 50+ producers and experts across 20 countries. Each episode takes one part of the business — agronomy, processing, fermentation, storage, quality, sales — and lays out what the best farms are doing.Related podcast episodes:Lucia:Making Coffee with Lucia Solis — How to De-Funkify your Naturals Making Coffee with Lucia Solis — Germination: A Close Look at Coffee Drying James:Filter Stories: Why One Colombian Farmer Chose Specialty, and the Other Walked AwayFollow us through our newsletters and Social media:Lucia's NewsletterJames's NewsletterLucia InstagramJames' Filter Stories InstagramPeople mentioned in the episode:Lester Lerner, Old Willow Coffee, Colombia Orlando Osorio, La Primavera, Colombia Astrid Medina, Tolima, Colombia David Velásquez, Los Naranjos, El Salvador Jesús Antonio Chala, Finca El Silencio, ColombiaVictor Chala, Palma Rosa, Colombia Melissa de Gasperín, Rancho San Felipe, Córdoba, Mexico Norberto Suárez, Boquete, Panama César Marín, Chacra D'Dago, Peru Manuel Matta, Santa Maria, Colombia Resources: Innovakit: canguaro (picking sleeves) Pinhalense Cherry Floater Pinhalense Vertical Pulper Pinhalense Mechanical Dryers Tolva — Plastic Vertical Hopper Moisture Meter (Mid Tier) Moisture Meter (High End) Cenicafé Low-Water Wet Milling (Ecomill-type systems) Flávio Borém Drying Research DIY Moisture Maths (weight + fixed volume) Lucia's Favorite Tools:Temperature GunAmbient Temperature SensorTemperature ProbepH meter & buffer solution Cover Art: Nick HafnerThe Coffee Producer Toolkit is made possible by these leading coffee organisations:The Coffee Quest | BWT | Descamex | InterAmerican | Pinhalense | Novonesis | GrainProSupport the show

Fluent Fiction - Norwegian: Brewing Partnerships: A Café's Quest for the Perfect Blend Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2026-07-30-07-38-19-no Story Transcript:No: Døren til det lille kaffebrenneriet knirket da Sindre gikk inn.En: The door to the small coffee roastery creaked as Sindre walked in.No: Den varme sommersolen skinte gjennom vinduene og fylte rommet med et gyllent lys.En: The warm summer sun shone through the windows, filling the room with a golden light.No: Duften av nybrente kaffebønner svevde i luften.En: The scent of freshly roasted coffee beans floated in the air.No: Sindre kjente straks den kjente aromaen og følte en bølge av inspirasjon.En: Sindre immediately recognized the familiar aroma and felt a wave of inspiration.No: "Sindre!" ropte Elin, fra den andre enden av rommet.En: "Sindre!" shouted Elin from the other end of the room.No: Hun stod ved en kaffemaskin, omringet av sekker med ubehandlede bønner.En: She stood by a coffee machine, surrounded by sacks of raw beans.No: "Jeg har akkurat ferdig med en ny brenning."En: "I just finished a new roast."No: Han smilte og gikk bort til henne.En: He smiled and went over to her.No: "Elin, jeg leter etter noe spesielt. Noe som kan gjøre kaféen min unik."En: "Elin, I'm looking for something special. Something that can make my café unique."No: Elins øyne glitret. Hun var stolt av sine skapelser.En: Elin's eyes sparkled. She was proud of her creations.No: "Hva har du i tankene?"En: "What do you have in mind?"No: "Du har noen bønner fra den eksklusive gården i Colombia, ikke sant?" spurte Sindre med et glimt i øyet.En: "You have some beans from that exclusive farm in Colombia, right?" asked Sindre, with a glint in his eye.No: Elin nølte.En: Elin hesitated.No: "De bønnene er spesielle. Jeg bruker dem vanligvis selv. Men hvorfor ønsker du dem?"En: "Those beans are special. I usually use them myself. But why do you want them?"No: I det samme øyeblikket, åpnet døren seg igjen.En: At that very moment, the door opened again.No: Inne kom Magnus, litt sjenert med en nysgjerrig glimt i øynene.En: In came Magnus, a bit shy with a curious twinkle in his eyes.No: "Hei, jeg er her for å lære om kaffe," sa han og avbrøt ubevisst samtalen.En: "Hi, I'm here to learn about coffee," he said, unknowingly interrupting the conversation.No: Sindre forstod straks at Magnus også kunne være interessert i de samme bønnene.En: Sindre immediately understood that Magnus could also be interested in the same beans.No: Et vennlig rivaleri var i emning.En: A friendly rivalry was brewing.No: "Jeg skal bli den beste hjemmebryggeren i nabolaget," sa Magnus og lo litt klønete.En: "I'm going to be the best home brewer in the neighborhood," said Magnus with a slightly awkward laugh.No: "Kanskje jeg kan få litt veiledning?"En: "Maybe I can get some guidance?"No: Elin rynket pannen og så mellom de to mennene.En: Elin furrowed her brow and looked between the two men.No: "Vel, kanskje vi kan få til noe her.En: "Well, maybe we can arrange something here.No: Hva med en liten smaking?"En: How about a little tasting?"No: Sindre nikket entusiastisk.En: Sindre nodded enthusiastically.No: "La oss gjøre det."En: "Let's do it."No: De neste timene laget de kaffe sammen, smakte på forskjellige blandinger, diskuterte aromaer og smaker.En: For the next few hours, they made coffee together, tasted different blends, discussed aromas and flavors.No: Sindre, som håpet på å imponere, laget en spesielt unik blanding som fanget Elins oppmerksomhet.En: Sindre, hoping to impress, created an especially unique blend that caught Elin's attention.No: "Dette er annerledes," sa Elin og nippet til en kopp.En: "This is different," said Elin, sipping from a cup.No: "Kanskje vi kan samarbeide.En: "Maybe we can collaborate.No: Du får bønnene, men jeg ønsker at min branding også blir fremmet på kaféen din."En: You get the beans, but I want my branding to be promoted in your café."No: Sindre var overlykkelig.En: Sindre was ecstatic.No: "Ja, det er en fantastisk idé!"En: "Yes, that's a fantastic idea!"No: Magnus, som hadde vært vitne til hele prosessen, følte en ny iver for kaffen renne gjennom seg.En: Magnus, who had witnessed the entire process, felt a renewed enthusiasm for coffee coursing through him.No: Han hadde lært mye, og var begeistret for å prøve ut sin nyvunne kunnskap hjemme.En: He had learned a lot and was eager to try out his newfound knowledge at home.No: Som en stille sommerbrise utenfor kafébrenneriet, hadde et nytt partnerskap blitt til.En: Like a gentle summer breeze outside the coffee roastery, a new partnership had been formed.No: Sindre hadde funnet de perfekte bønnene, Elin hadde åpnet seg for nye muligheter, og Magnus hadde fått en ny lidenskap.En: Sindre had found the perfect beans, Elin had opened up to new possibilities, and Magnus had discovered a new passion.No: Og i en liten kafé, der den gyllne solen fylte rommet, ventet lojale kunder ivrig på å smake på den nye, spesielle blandingen.En: And in a small café, where the golden sun filled the room, loyal customers eagerly awaited to taste the new, special blend. Vocabulary Words:creaked: knirketroastery: kaffebrennerietscent: duftenfloated: svevderecognized: kjentearoma: aromaensacks: sekkerraw: ubehandledeunique: unikexclusive: eksklusivehesitated: nølteinterrupted: avbrøtunderstood: forstodrivalry: rivaleriawkward: kløneteguidance: veiledningfurrowed: rynkettasting: smakingenthusiastically: entusiastiskblends: blandingerimpress: imponerecollaborate: samarbeidebranding: brandingecstatic: overlykkeligwitnessed: vitne tilenthusiasm: ivercoursing: rennegentle: stillebreeze: sommerbrisepartnership: partnerskap

Advertising SponsorWant to join our Map It Forward Monthly Community Discussion Group? Head to https://patreon.com/mapitforward to join the community by signing up for the "Roasted Coffee" tier for 20 USD per month. Find other like-minded people in the coffee industry. This community is open to all stakeholders in the coffee industryEpisode DescriptionThis is Part 2 of a five-part series with Ian Fretheim, Director of Sensory Analysis at Cafe Imports.Across this series of The Daily Coffee Pro Podcast by Map It Forward, Lee Safar and Ian Fretheim explore one of the coffee industry's most important questions: What is quality coffee?After questioning how the industry defines quality in Part 1, this conversation turns to another term that has become increasingly difficult to define: specialty coffee.For decades, "specialty coffee" has served as the industry's shorthand for quality. But as processing methods evolve, market expectations shift, and businesses throughout the supply chain pursue different goals, the meaning of the term has become less clear.Lee and Ian explore whether specialty coffee still represents a useful category or whether it has gradually become a label that different people interpret in completely different ways.The discussion examines how quality, value and purpose intersect, and why trying to force every coffee into a single definition may no longer reflect the reality of today's industry. They also consider how producers, importers, roasters and cafés often use the same words while meaning very different things.Rather than arguing for abandoning specialty coffee as a concept, this episode asks whether the industry would benefit from being more precise about the language it uses and the assumptions that language creates.If quality coffee is becoming more contextual, perhaps the industry's most recognisable label needs to evolve alongside it.Connect with Ian Fretheim here:https://www.linkedin.com/in/ian-fretheim-31628323/ 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. ***************************************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 SponsorWant to join our Map It Forward Monthly Community Discussion Group? Head to https://patreon.com/mapitforward to join the community by signing up for the "Roasted Coffee" tier for 20 USD per month. Find other like-minded people in the coffee industry. This community is open to all stakeholders in the coffee industryEpisode DescriptionThis is Part 2 of a five-part series with Ian Fretheim, Director of Sensory Analysis at Cafe Imports.Across this series of The Daily Coffee Pro Podcast by Map It Forward, Lee Safar and Ian Fretheim explore one of the coffee industry's most important questions: What is quality coffee?After questioning how the industry defines quality in Part 1, this conversation turns to another term that has become increasingly difficult to define: specialty coffee.For decades, "specialty coffee" has served as the industry's shorthand for quality. But as processing methods evolve, market expectations shift, and businesses throughout the supply chain pursue different goals, the meaning of the term has become less clear.Lee and Ian explore whether specialty coffee still represents a useful category or whether it has gradually become a label that different people interpret in completely different ways.The discussion examines how quality, value and purpose intersect, and why trying to force every coffee into a single definition may no longer reflect the reality of today's industry. They also consider how producers, importers, roasters and cafés often use the same words while meaning very different things.Rather than arguing for abandoning specialty coffee as a concept, this episode asks whether the industry would benefit from being more precise about the language it uses and the assumptions that language creates.If quality coffee is becoming more contextual, perhaps the industry's most recognisable label needs to evolve alongside it.Connect with Ian Fretheim here:https://www.linkedin.com/in/ian-fretheim-31628323/ 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. ***************************************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

The Coffee Producer Toolkit is the podcast that can help you run a more profitable coffee farm. Hosted by coffee journalist James Harper (Filter Stories podcast) and fermentation specialist Lucia Solis (Making Coffee with Lucia Solis podcast), it's built for farmers who want to run their farm like the business it is.Over two years we interviewed 50+ producers and experts across 20 countries. Each episode takes one part of the business — agronomy, processing, fermentation, storage, quality, sales — and lays out what the best farms are doing.In this first episode, we show you how you can benchmark your farm against the two numbers that matter, protect your flowering without paying for irrigation, avoid the exotic variety trap that's costing farmers their harvests, stop wasting money on fertilizer your soil doesn't need, and save weeks of labor a year with tools that cost less than $50.Follow us on Instagram - Lucia (@lluciasolis) - James (@filterstoriespodcast)  and tag us in an Instagram story.  Join our Patreon community to be a part of our live Office Hours sessions.  Stay up to date through our newsletterDiscover how James produces Filter Stories episodes by subscribing to his Substack newsletter Cover Art Designed by Nick HafnerRelated Podcasts:Lucia:#79: Farm First: Lalo Perez on Long-Term Coffee HealthJames:The Science of Coffee: The Magic of SoilsThe Science of Coffee: Plant GeneticsPeople mentioned in episode:Fernando Castillo GuatemalaPaulino Quintero, ColombiaOrlando Osoria, ColombiaJulia Ortega, MexicoSergio de la Vequia, MexicoHugo lopez, InnovakitAgronomists:Manuel Mata, ColombiaSam Knowlton, USALalo Perez, Mexico ResourcesAnacafe technical management Coffee Cascara Compost Guidelines (English) Compostaje de la pulpa/cáscara de café (Espanol)Netafim Drip Irrigation manualInnovakit: abonador (fertiliser applicator) Innovakit: aroplateo (tree guard for weed whacking) Innovakit: selector de arvenses (low-drift sprayer)Innovakit: canguaro (sleeves) World Coffee Research variety catalogueRecommended varieties: Centroamericano, H1, H16, Mundo MayaCoffee&Climate ToolboxAccess AgricultureWorld Coffee Research ResourcesBarista Hustle's Coffee Farm Management seriesOur partner sponsorsThe Coffee QuestDescamexBWTInterAmerican CoffeePinhalenseNovonesisGrainProSupport the show

Charley's motto is that Chloé Cà Phê is "more than a business, it's a family legacy." Charley Phung and his family are 2nd-generation Sacramento coffee shop owners. With Chloé Cà Phê and Roastery, they are bringing Vietnamese coffee to a new level, not just in their Sacramento shop, but to coffee lovers everywhere.  Learn more at chloe-caphe.com or on their Instagram @chloe.caphe  Listen to InfatuAsian Podcast on Spotify, Apple Podcasts, or see infatuasian.com for more details. Please follow us on Instagram @infatuasianpodcast Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around; our cold open was written and performed by @cornerclubofficial  Cover Art and Logo designed by Justin Chuan @w.a.h.w (We Are Half the World) #asianpodcast #aapi #infatuasian #representationmatters  

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Jenn Chen is a writer and photographer whose work in specialty coffee has been expansive. We chat about the benefits and challenges of being self-taught and self-employed, not listening to advice from people who've not been where you are or where you want to go, and what opportunities brands might leave on the table if they aren't thinking about their copy, imagery, and identity.For context subscribe to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠the Coffee People podcast newsletter at: ⁠⁠⁠https://www.coffeepeoplepodcast.com/Preferred Name: Jenn ChenTitle/Role: Writer & Photographer in Specialty Coffee and a Lifestyle/Brand/Dog PhotographerPreferred Pronouns: She/HerCompany: Jenn Chen Media, LLCLocation: San Francisco, CAFIND ONLINE: https://digest.jennchen.com/https://jennchen.com/https://bsky.app/profile/thejennchen.bsky.socialhttps://www.jennchen.photo/https://www.instagram.com/thejennchen.photoHeader photo provided by Jenn Chen.For context subscribe to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠the Coffee People podcast newsletter at: ⁠⁠⁠⁠https://www.coffeepeoplepodcast.com/⁠BUY: The reliable coffee brewer that sits on our counter from Simply Good Coffee. (Affiliate Link).⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://partners.simplygoodcoffee.com/roas⁠⁠⁠t⁠⁠⁠⁠⁠⁠MERCH: ⁠https://www.coffeepeoplearesexy.com/⁠Coffee People is presented by Roastar, Inc., the premier coffee packaging company utilizing digital printing. Roastar enables small-to-gigantic coffee businesses tell a big story. Learn more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.roastar.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and get 10% off with the code: COFFEEPEOPLE10⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks for watching the Coffee People Podcast. Like all small businesses and entrepreneurs, we're still learning, modifying, and continuing to improve—at least trying to! Coffee People is one of the premier** coffee and entrepreneurship podcasts, featuring interviews with professionals in the coffee (and adjacent) industry, coffee education, and sometimes, just fun chats with strangers over a cup of coffee. Host Ryan Woldt interviews roastery founders, head roasters, coffee shop owners, scientists, artists, baristas, farmers, green coffee brokers, and more.This show is also supported by Marea Coffee, Joe at Vournas Coffee, Sivetz Roasting Machines, Relative Coffee Company, Coffee Cycle Roasting, Acento Coffee Roasters, Prismatic Coffee, and Hacea Coffee Source.Register to become an organ donor at: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://registerme.org/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.*Clicking these links to purchase will also support Roast! West Coast through their affiliate marketing programs.**I mean...if not premier, one of the longer running ones, at least.

Key Topics Definition of quality in coffee Impact of processing and roasting on quality Market trends influencing coffee standards Historical perspectives on coffee quality The role of technology and mechanization in quality control     Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

 Key  Topics Industry evolution and future outlook Consumer trends in Europe Impact of USMCA on coffee trade Decaffeination methods and regulations Market volatility and supply chain dynamics European coffee culture and consumer behavior Innovation and adaptation in the coffee industry Role of trade associations     Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Seesaw Coffee 是中国精品咖啡早期发展里绕不开的一个名字。它从上海愚园路 433 号的第一家店起步，是参与塑造中国本土精品咖啡市场的重要品牌之一。在行业早期，它在门店体验、精品咖啡理念、人才培养和品牌表达等方面做出了较为系统的探索，也通过梦工厂咖啡学院、云南咖啡十年计划以及一系列行业活动，影响过一批早期咖啡师、创业者和消费者。某种意义上，后来很多人对“精品咖啡馆应该是什么样子”的理解，都曾经或多或少受到过 Seesaw 的影响。Lema 是很多老同事口中的“一号员工”。2012 年，他还是一名建筑系学生，毕业前夕来到上海，本来只是想学三个月咖啡，回去和朋友一起创业。结果，在还没正式开业的愚园路 433 号洗了一晚上杯子，他从此留下来，一待就是十年。关于 Seesaw，市面上并不缺千篇一律的商业复盘。但有些细节，很难出现在财报里，也很难被写进财经媒体的分析文章里。这一期，我们想补上的正是这些。从咖啡的视角出发，回到第一家店、第一批咖啡师、第一批客人和早期团队的日常里，听一个真正身处其中的人，讲述他亲历的 Seesaw 故事。本期内容：00:02:08 怎么成为一号员工？00:12:03 “蛮荒时代“的精品咖啡启蒙00:21:42 愚园路433号：第一家店和第一批客人00:26:32 不一样的老板，不一样的早期团队00:30:07 “怎么让咖啡师成为一个体面职业？”00:35:40 Seesaw 训练出来的“咖啡师范儿”00:46:00 云南咖啡的十年计划00:49:28 “4500万，资本首次入局精品咖啡店“00:57:24 从西雅图到天目里：这个系统哪里出了问题？01:11:27 精品咖啡连锁化，是一个伪命题吗？01:19:00 离开 Seesaw 前...01:26:21 十年后，再看 "Specialty Coffee"01:33:24 “成为先驱者，比成为成功者更闪闪发光”主播：咖啡播客的Yujia小红书：Coffeeplus播客微信订阅号：Coffeeplus播客如果觉得内容还不错，请记得订阅节目，您的每一次评论、转发和分享，都会让这个小播客走向更远的未来！�也可以搜索添加微信yujiajia_wx, 记得备注“播客”哦，邀请您进入微信社群～

Buy Roasted Coffee Here.Check out our YouTube videos#63: Terroir for Busy PeopleDirty Jobs Hawaiian Coffee ClipSupport 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

KEY TOPICS Kaitlin's career path and journey in coffee Rebel Dog's growth and expansion Women in the coffee industry and leadership Coffee sourcing, sustainability, and community impact Innovations in coffee education and consumer engagement     Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Specialty coffee has a new title …  Master of Specialty Coffee. The SCA has just announced a new accreditation for people at the very pointy end of the industry. To even apply, you need every SCA Skills Diploma, a Q Grader certification, years of experience, professional recommendations… and that is only the front door. So what is it actually trying to do? Why is coffee chasing its own Masters of Wine moment? Is this certification genuinely intended to elevate the industry without creating barriers to entry? also get into the bigger question: who gets to become a recognised voice for specialty coffee, and does this create a better pathway for coffee professionals, or just another very expensive title? Plus, Condesa Co.Lab joins us with the weekly green coffee market report. 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. CHAPTERS 00:00 New Master of Specialty Coffee 01:18 Who can apply? 03:14 Does Ben want the title? 04:44 The exams explained 07:22 What do Masters actually do? 09:25 Is it accessible for producing countries? 11:32 Where is the barista career pathway? 14:21 Condesa Co.Lab Market Report 16:30 Final thoughts on coffee's new top title 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

JOIN THE VALOR COFFEE COMMUNITY – Courses, Exclusive Videos, PDFs, Spreadsheets and more:⁠ ⁠https://community.valor.coffee?utm_source=spotify&utm_campaign=ep170What happens when two specialty coffee companies from opposite sides of the world sit down to talk about the future of coffee? In this extended episode, we're joined by Kirk Pearson from Project Zero in Australia to unpack one of the biggest conversations happening in specialty coffee today: automation. From pre-batched espresso and AI to hospitality, barista wages, and the role of craft, we explore what the next generation of coffee shops might actually look like. Whether you agree or disagree, we hope this conversation challenges you to think critically about where our industry is headed. Let us know your thoughts in the comments! We'd really love to hear your perspective.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=ep170Watch 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

Takeaways The consumption of cold coffee has significantly increased. Cold coffee beverages have become a focal point for brands. Cold brew and iced coffee are distinct products. Coffee milk is a traditional beverage in Rhode Island. The market for cold coffee is expanding rapidly. Investment in cold coffee has surged in recent years. Cold brew production requires specific equipment and processes. The rules around cold brew are not clearly defined. The future of cold coffee looks bright with ongoing innovations. Cold coffee is a viable product that is here to stay. American coffee culture is often criticized for its reliance on sugar and artificial flavors. There is a growing demand for purist cold coffee products, especially from international markets. Espresso is considered the purest form of coffee, and its quality is paramount. Coffee can serve as an effective pre-workout beverage, tapping into the health and wellness market. The ready-to-drink coffee market is saturated, but there are still opportunities for unique branding. Innovative branding, like that of Liquid Death, can help coffee brands stand out in a crowded market. Cold brew coffee has distinct flavor profiles that differ from flash brewed coffee. There is potential for cold brew-only brands to thrive in the current market. Coffee businesses must acknowledge the public's love for cold coffee to succeed.     Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

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!

Specialty coffee is shifting what people expect from their daily cup — with origin, traceability, and roast quality replacing generic blends. Here is what defines it and how to find it. To learn more, visit https://kochere.com Kochere Coffee Company City: Dallas Address: 539 W COMMERCE ST Website: https://kochere.com Email: info@kochere.com

 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!

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

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

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!

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

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.