Podcasts about standart magazine

Coffee has always been about connection. The coffee shop brings people together inspiring conversations and playing a role in developing relationships that promote growth in a community.  Within the industry we have events and we also have various forms of media that also bring us together around ideas and inspire conversations around topic both directly and indirectly related to coffee. Among the many publications and sources facilitating these conversations there is one that has consistently endeavored to challenge, enlighten, and enhance the life of the reader through their print only magazine.  I am thrilled to welcome back to the show, Luke Adams, Editor-in-Chief of the award-winning print-only Standart Magazine. In this conversation we will be talking with Luke about the recent book Standart produced looking back on 10 years of coffee journalism and what themes, lessons, and insights are the most salient for us in today's coffee community.  I love the depth Standart brings and the format that together promotes a thoughtful dialogue around issues that deserve our best attention.  We discuss:  Balancing Challenge and Comfort in Content How Coffee Communication has Evolved Empowering Producers The Role of Baristas Optimism in the Coffee Industry Maturation of Perspectives Diversity and Transparency Fair Compensation in Coffee The Ripple Effect of Thoughtful Journalism Links: https://standartmag.com/ Related Episodes:  041 : Standing for the Art of Coffee w/ Luke Adams, Standart Magazine 376: Career, Coffee Quality, and Advancing the Industry w/ Mat North, of Raw Material 008 : Finding Joy in Coffee w/ Nathanael May 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 394 : Happy Coffee People w/ Wendelien van Bunnik   ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT?  - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march!    Click below to fill out your application now! KEY HOLDER COACHING APPLICATION   INTERESTED IN 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  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

Specialty coffee has been defined by a difference in quality and taste for a very long time. It is the central value that creates the markets that we currently operate in. The problem with this though is that taste as a value is, in the end, a subjective opinion. While quality, taste, and serving the desires of customer is always important, how we go about the practice of taste making will either include or exclude those most impacted by out judgments. How can we balance the need to serve and be effective in what we have not, while building a better way for the future? Well, to talk with us about these and many other questions regarding taste is Kosta Kalivoursis of ally Coffee.  Kosta Kallivrousis is a Senior Account Manager with Ally Coffee and has been a fixture in specialty coffee for a very long time. He spend a great deal of his time researching coffee, community, and social movements and putting together some very thought provoking posts that challenge us to evolve into a better industry.  One such article was recently featured in the latest issue of Standart Magazine called "Against Taste". In it Kosta explore the idea of taste as a value that dominates and competes with the well being of those who produce the coffee we enjoy.  On this episode we will dive into this topic and tease out where we are, how we got here, and where we can go in the future if we move beyond the tyranny of taste.  We discuss The epiphany of the problem Why market access is not enough Dethroning taste as supreme value Who decides value?  Balance of input and market demand The International Coffee Agreement + Solutions from the past Well being as a value on par with quality Can we co create?  Allowing ourselves room for innovation Dialogue w/o threat Links: Kosta's Instagram @espresso_patronus    Related episodes:  Sustainability Series #1 : The Farm Sustainability Series #2 : Importing & Roasting Sustainability Series #3 : The Cafe Sustainability Series #4 : Consumer 288 : The Truth behind Cheap Coffee w/ Karl Weinhold 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee     Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

WOW! Is it holiday time already? The guys are surprisingly jazzed for the holiday season and have a few things to say about getting that special coffee person in your life. We present: Coffee Holiday Gift guide and strange opinions of Holiday drinks!Happy holidays, from the two of us to all of you!Names Dropped and Companies mentioned and STUFFKay's Irish Cream Recipe  (not your average Bailey's)3 eggs 1/4 tsp coconut extract 1 can Sweetened Condensed Milk (Eagle Brand, if you can find it)1/2 pint half half cream1 TBSP of cocoa1.1 cups of rye whiskey (300mL)Blend and enjoy over ice or in a strong, dark coffeeJackson Wiebe - Coffee Bosshttps://www.yourcoffeeboss.comLiz Bishop - Vintage CoffeeDoug Graf - Vintage Coffeehttp://vintagecoffee.caOnyx Coffee advent calendarhttps://onyxcoffeelab.com/products/2022-coffee-advent-calendarRevolver Coffee advent calendarhttps://revolvercoffee.ca/products/advent-calendar-2022-pre-order-september-gift-card-promoIsland Chef Pepper Company - https://www.islandchefpepperco.caCategory 12 Brewery - https://www.category12beer.comEsquimalt Wine Company - https://esquimaltwine.caSt. George's Spirits - https://stgeorgespirits.com/Forward Lottery - Cole Torode - https://forward.coffeeLeaderboard Coffee - https://leaderboard.coffeeEight Ounce Coffee Supply - https://eightouncecoffee.caMiiR Mugs & Drinkware - https://www.miir.comKinto Tumbers & Drinkware - https://kinto-canada.caToddy Cold Brew Systems - https://toddycafe.comHasty Coffee - Specialty Instant Coffee - https://hastycoffee.comAeropress  - https://aeropress.comComandante grinder - https://comandantegrinder.comTimemore Grinder - https://en.timemore.com/m/Bialetti - https://www.bialetti.com/it_en/Melitta  - https://shop.melitta.ca/collections/pour-overJetBoil - https://www.jetboil.comTimTams - https://www.arnotts.com/products/tim-tamStroopWafel - https://www.stroopwafels.com/us/dutch-waffle-cookie/Standart Magazine - https://standartmag.comBarista Magazine - https://www.baristamagazine.comWhat I know about running coffee shops - Colin Harmon - https://eightouncecoffee.ca/products/what-i-know-about-running-coffee-shopsEp.15 & 22 Canned Coffee Madness! https://whycoffee.buzzsprout.com/1610815/8538029https://whycoffee.buzzsprout.com/1610815/8913333Support the show

Michal Molčan - Chalan, ktorý vo svojich 20. rokoch sa rozhodol založiť svetový magazín o výberovej káve. Keď si pri vydaní prvého čísla povedal "svetový", tak to myslel aj vážne. STANDART MAGAZINE dnes vychádza v troch jazykoch (jedným z nich je japončina) a nájdete ho vo výberových kaviarňach po celom svete.Osobne mám tú skúsenosť, od Los Angeles cez Barcelonu až po Singapur. Tu všade som narazil na Standart magazín, ktorý bol vyhlásený za najlepší magazín o výberovej káve na svete. Vždy hrialo ma pri srdci, že držím v ruke kúsok slovenskej šikovnosti a odvahy. Aké to je založiť svetový magazín a viesť firmu, ktorá má zamestnancov roztrúsených po celom svete?

Our guest is Merry White who is the author of Coffee Life in Japan, an absolutely insightful and fascinating book about Japanese coffee as well as unique Japanese culture and society.  Merry also teaches courses on various topics including Japan, food anthropology, and urban anthropology at Boston University.Japanese people started drinking coffee fairly recently compared to their centuries-old custom of tea drinking, but Japan is the number five importer of coffee beans as of 2021.  Also, over the last century Japan has developed a remarkably unique coffee shop culture.  For example, you may have heard the word Kissaten, which is a distinctive style of coffee shop.  In this episode, we will discuss why Merry got into Japanese coffee culture, how Japanese coffee culture differs from the rest of the world, what functions coffee shops perform uniquely in Japanese society, the concept of Kissaten and much, much more! Image courtesy of Standart Magazine.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.  

In this new episode format, Joshua and Jon talk about Okinawa, Japan, potentially setting itself up as a new viable coffee producing region, as well as the effects of synesthesia in relation to coffee and how we consume coffee.Articles included in the episode:1. https://okinawa.stripes.com/travel/okinawas-matayoshi-coffee-farm-offers-more-cup-joe2. https://www.nippon.com/en/behind/l10871/3. https://ohh.okinawa/en/article/11518/4. "Color & Perception" by Fabiana Carvalho in Standart Magazine #20...Music / Sound Effects Include:"Sneaky Sneaky Sir" by Spectacles Wallet and Watch"Then I Go" by Damma BeatzSupport the show

Michal je zakladatel Standart magazínu, který můžete potkat takměř v každé kavárně a vychází v současné době ve 4 jazykových mutacích (československá, ruská , japonská a anglická). Pořadatel kávových festivalů a člen výboru slovenského SCA. Letos byl zařazen do výběru 30 pod 30 slovenského Forbesu. Probrali jsme dopodrobna celé pozadí Standartu. Jak se pracuje v týmu 8 lidí ze 7 zemí světa v 5 časových pásmech. Co byla úskalí na začátku a kam po 5 letech magazín směřuje. Jaká jsou specifika různých trhů a jak se jim přizpůsobuje obsah. Naťukli jsme i redesign, který přijde s novým číslem.  Michal by rád podpořil i odborné školy, které jsou z našeho pohledu důležité. V dnešní době člověk naráží v pohostinství na lidi, kterým někdy bohužel chybí základy servisu.  Jaké jsou Michalovy oblíbené kavárny? Kromě Šálku je to Záhir v Nitre a Fuglen v Tokiu. A nakonec naše oblíbené téma. Čo robí Michal keď nerobí.  V tomto díle zmiňujeme některé naše předchozí rozhovory. Tady na ně máte odkaz: Martin Hudák Sabine Parrish Luboš Rácz Příjemný poslech P.S.: Omluvte prosím místy horší srozumitelnost. Byl to náš první rozhovor v rouškách :-)  

Olá, querido ouvinte!Essa semana o Marcha e Sai vem com um assunto que é paixão nacional, o café, para isso trouxemos alguém que entende tudo sobre o assunto, Kelly Stein Colunista da Barista Magazine, STIR Tea&Coffee Magazine, Standart Magazine, idealizadora do COFFEA e COFFEA Trips e colega podcaster do Coffea.Especificamente nesse episódio falamos sobre a relação do café com a cozinha profissional, é apaixonante conversar com alguém que entende tanto sobre algo como ela entede sobre café, sinceramente eu e o Rapha fomos meros ouvintes nesse episódio e não podia ser diferente, falando sério, de coração mesmo esse programa está demais, não deixe de seguir e acompanhar o trabalho da Kelly vale muito a pena.Rede Sociais:Coffea https://www.instagram.com/portalcoffea/https://www.instagram.com/coffeatrips/Kellyhttps://www.instagram.com/kellinhas/Marcha e Sai https://www.instagram.com/marchaesaipodcast/?hl=pt-brhttps://twitter.com/MarchaSai

One of the best places we can go to gain inspiration, be educated, find insight, and experience life in a different and deeper way is printed page. In the midst of an endless sea of available content, Standart Magazine stands out as a leader in this arena for specialty coffee. Content Director for Standart Magazine, Luke Adams, talks to us this week about the philosophy and process behind curating the excellent writing and content that makes Standart unique and impactful. We talk about the future of coffee, parallels between great writing and a great cafe experience, among many other things.  I believe this will help inspire you to greater heights in your career and hopefully to pursue the kind of learning and engagement with different ideas all around us that will help shape you and our industry for the better.  Enjoy!   LINKS: WWW.STANDARTMAG.COM Facebook Twitter Instagram     www.keystotheshop.com

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

Second episode with Michal Molčan from the Standart Magazine. In this episode Michal will describes his ideal cafe, elaborates on the idea behind Peet's acquisition of Intelligentsia's coffee and debunks the Silicon Valley spirit on failing.

Standart Magazine is a coffee lovers intellectual feed. Great stories, tips by the crème de la crème of the coffee industry, ultra cool design making this publication unique. All this achieved only in one and half years. Yes, Standart magazine are still newbies on the coffee scene. It scares me and scares me what is next! With my country man Michal Molčan I was discussing success behind their magazine hoping to reveal the secret of the “amazing”. I got inspired plenty and I hope you will get inspired too.