Podcast appearances and mentions of steve cuevas

Welcome to Part 2 of this special Coffee Fest live on the show floor episode! Interviews from Los Angeles 2024! Los Angeles was so amazing and we got to sit down with 4 amazing coffee professionals who were presenting at this show.  Today we will be focusing on improving your coffee and training skills with two experts! Anna Gutierrez and Sandra Elisa Loofbourow! Anna Gutierrez Beginning her coffee career in 1997 as a barista, Anna currently manages the Barista 22 line of syrups, sauces and powders. Having extensive experience working with distributors and national coffee chains, she's an expert in product selection, marketing and branding, R + D of specialty coffee products, training and has a consistent passion for beverage development. Anna has presented at Coffee Fest shows since 2005, has been a certified United States Barista Championships and former Coffee Fest latte art judge, can be seen emceeing a variety of coffee events nationally and holds several Signature Drink Competition titles. She has also authored multiple coffee publication articles, is a Barista Guild of America member, is an SCA Level 1 Certified barista and was also co-featured on Barista Magazine's April, 2012 cover. Anna and got to talk on the show floor about barista basics. What has changed? What is the same? What is most effective? Anna is incredibly gifted and skilled in teaching so I know this will be a great value.  Link: https://www.barista22.com/ LinkedIn:  https://www.linkedin.com/in/annagutierrez/   Sandra Elisa Loofbourow Sandra Elisa Loofbourow is a certified Q Instructor through CQI, a seasoned green buyer, roaster, barista, and published author. She was a founding Director of The Crown: Royal Coffee Lab & Tasting Room, and am co-host of the bilingual podcast Cafetera Intelectual. Sandra is dedicated to creating a sustainable, ethical, and quality-focused coffee supply chain and offers numerous classes and workshops to help you learn to assess and describe coffee.  At Coffee Fest she taught a class on expanding your coffee vocabulary and we got chat on the show floor all about how you can take steps to do that very thing in your coffee business.  Links: https://www.sandraloofbourow.com/   LinkedIn: https://www.linkedin.com/in/sandra-elisa-loofbourow-b8979333/ Related episodes:  048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas! RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow 339 : What Good Barista Training Produces 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee   Sponsor: www.coffeefest.com  

Accurately tasting coffee can be a daunting task. Add to that the pressure of competition or just the daily work of the bar, and being focused, confident, and at ease while dialing in or making flavor determinations seems all but impossible. These are all however attributes that today's guest possesses and has honed over their career to be able to remain cool and taste coffees like a champion. Today we are talking with the 2022 U.S. Cup Tasters Champ, Julien Langevine! Julien Langevin is the production roaster for Coffee By Design in Portland, ME. Langevin only just began learning how to roast after working for about four years as a barista in different iterations, and taking a brief hiatus from the industry to try his hand at being an electrician. His first real job was at Starbucks and worked through various shops in Portland while achieving his Bachelors of Fine Arts. After graduation he began to go to SCA events, acting as a volunteer and a sensory judge for the Barista competition, and then competing in the Nashville Cup Tasters qualifier in 2020. After a two and a half year separation from said community, Langevin found his way back to coffee somehow and is now the current 2022 US Cup Tasters Champion.  In this conversation we will get to learn about Julien's career path, tasting techniques, and hear words of wisdom for aspiring tasters and coffee professionals! We cover: Journey and challenges in coffee career Techniques for tasting Grounding yourself  Tasting when nervous vs relaxed Focus, Flow state, and visualization Preparing for competition  Doing what you can where you are Links:   Related Episodes: 048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas! 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris 037 : Chocolate & Coffee w/ Brian Beyke : Understanding Craft Chocolate   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

Are you open minded when it comes to coffee? How open minded do you need to be? What is the difference between being ignorant or dismissive of a type of coffee and simply having a preference?  Choosing the right and best coffees to present to your customers is both easier and harder than it has ever been. As we navigate through a sea of options with limited time and budgets for purchases we need to know that what we decide is fitting for us and those we are serving. On this episode of shift break we will be exploring the balance between exploration, open-mindedness, experimentation, and making decisions for your coffee business and its customers.  Links:  David Train on Instagram: Don't Judge the Process Related episodes: 048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas! ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients The Dark Roast Night of the Soul  Taste the Rainbow Curbing their Enthusiasm  Building an Accessible Coffee Menu 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris  Visit our Sponsors!!! Custom branded mobile apps for your shop! www.espressly.co   The best espresso machines in the world! www.lamarzoccousa.com

How do we gauge the markets our coffee shops serve? On top of being engaged in our own local ecosystems we must also pay attention to large scale trends as they influence the perception and habits of our customers. The SCA and NCA have recently teamed up to produce a robust, first of its kind report called, "The National Coffee Data Trends Break Out Report" that is free to the public and chock full of very useful and actionable information.  Today we will be discussing many of this reports findings and how they impact our shops with the SCA's Katie Von Der Leith! Katie von der Lieth is a Research Program Manager at the Specialty Coffee Association and Coffee Science Foundation, where she supports and grows the coffee research program. Prior to joining the SCA, Katie earned master's degrees in International Agricultural Development and Agriculture Resource Economics from the University of California, Davis. She also helped design and teach an undergraduate course about coffee and has conducted small-scale coffee research projects in Brazil and Ecuador. In this conversation we will cover: The making of the report and its goal Defining specialty and non-specialty Exposing customers to options Definitions and How report was compiled Trends in socio-economic, ethnicity, geographic distribution  Surprising results of the study  Relationship of consumers to home vs cafe experiences Discussing causes, impact, and customer trust Reason for the study Implications of the findings on marketing Links: SCA.COFFEE Download the free Report!   Related Episodes: 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript 069: Hosting Consumer Coffee Classes : 7 Guidelines 092 : Tony “Tonx” Konecny of Yes Plz : Consumer Accessibility, roasting, 3rd wave, subscription 035 : The Consumer Revolution w/ Kevin Sinnott 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 270 : A Conversation w/ Mark Michaelson of Michaelson Consulting! 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript 048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas!   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com  

In the last few months, we've gotten a good number of roaster suggestions. Folks send us emails about people we should work with, or roasters to keep an eye on.  Early this year, we got an email from former Matchbook roaster Steve Cuevas. He told us about a roaster he knew, and thought we should know as well—Luz Amaya.  Luz is the roaster for the month of October over at Matchbook, but that's not where we started with Luz. We initially chatted with her about doing a release in early summer, but then COVID-19 hit and made securing a roasting space a difficult task. It's funny, though—we talked to Luz about that, and she mentioned that she preferred to roast in October because her birthday is on Halloween.  Folks, this is going to be a spooky release! Skulls, spiderwebs, haunted places all come up in Luz's Matchbook box. In this episode, however, we take a step back, and chronicle how Luz got into roasting. Luz works for Devoción in New York, and roasts primarily coffees from Colombia. And honestly, that's what we thought she'd roast for this release.  But Luz pushed us. Luz's family is from El Salvador, and she really wanted to find a coffee from El Salvador to roast for you. After a few sourcing and importing hiccups, we were finally able to get coffee into her hands, and she's roasting an El Salvadorian coffee for you for the very first time. Learn more about Luz—you won't be disappointed. Here she is now.

Home brewing is gaining more and more ground as our customers, who would normally come in to he shop, are brewing at home and looking for ways to replicator’s the coffee they love in the shop. This time in coffee history will likely lead to a permanent rise in the number of people brewing coffee at home and subequently a rise in whole bean sales. How we show up for them and help facilitate their success with our coffee really matters. We need to embrace and equip the home brewer and to help us do that we are hearing from the one and only, Brian Beyke, of the I Brew my own Coffee Podcast. Brian is the Director of Coffee for Quills Coffee, Co-host of the Unwrapped Chocolate Podcast, and lover of all things bourbon and whiskey. He is also the host of the I Brew my own Coffee Podcast, an award winning podcast hosted by himself and Bryan Schiele talking about the stories, coffee, gear, techniques, philosophies, and people that make up the wonderful world of home coffee brewing. IBMOC is now officially and has relaunching after 3 years with Mr. Beyke at the helm. Today we will be talking with Brian about our role in the shop to help people successfully brew coffee at home and build trust while doing it.  We cover:  Accessibility and trust Importance of water Understanding the customers Communicating with customers effectively  The state of home brewing compared to the industry Where we need to focus as we look to the future post-COVID Links: IBMOC Podcast IBMOC Instagram Brian's Instagram Unwrapped: A conversation About Chocolate   Related Episodes: 37: Chocolate and Coffee w/ Brian Beyke  Supplying and Selecting Equipment w/ Steve Rhinehart Consumer Revolution w/ Kevin Sinnott Hosting Consumer Coffee Classes How to Taste Coffee w/ Steve Cuevas   The BEST in commercial coffee equipment www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks?  www.pacificfoods.com/food-service    

A podcast about the future, recorded in the past that you can listen to in the present!    https://www.blackoakcoffee.com   What's In Our Cup El Salvador Loma La Gloria | https://tinyurl.com/y4ml6l3o Costa Rica Tres Milagros | https://tinyurl.com/yyx46auz   Email us! podcast@augiescoffeehouse.com 

Steve Cuevas and Zack Lyman sit down and mostly joke but also talk coffee. Steve is very famous and very talented in the specialty coffee world, we are unsure how he found the time to talk to Zack. Steve Cuevas is the Head Roaster at Black Oak Coffee. Check out Blackoakcoffee.com and use "Zackspodcast" for a discount off your order. Follow Steve https://www.instagram.com/dreadfullvegan/ Follow Zack https://www.instagram.com/zacklymanpodcast/ ZackLyman.com From The Black Oak Website: Step outside anywhere around here and you’ll find a one-of-a-kind moment. Whether it’s postcard vineyards, ancient redwoods, or dramatic coastline, Mendocino County has something special to offer at every turn. At Black Oak Coffee Roasters, we’re sharing something as unique as what’s in our backyard — bright, beautiful, distinct coffees that inspire wonder and deliver some welcome delight. We love taking one of the most complex ingredients on earth and making it delicious and approachable. From restoring a landmark cafe in our hometown to carefully sourcing single origins to roasting each batch with careful precision, everything we do is about bringing a beautiful, consistent coffee experience to you. So wherever you find us — at the cafe or at the store — we hope you enjoy the coffee. Our Sponsors: Quip is oral care designed for a modern lifestyle, developed to do the basics better, delivered fresh every 3 months for only $5. Get 10 off refills when you sign up using my link http://tryquip.com/lyman BarkBox is committed to making dogs happy, and they work with local and independent businesses to achieve this. For humans, BarkBox is a delivery of 4 to 6 natural treats and super fun toys curated around a surprise theme each month. For dogs, BarkBox is like the joy of a million belly scratches. Get an extra month FREE when you us my link to sign up http://getbarkbox.com/lyman

Black Oak Coffee Roasters is one of my favorite specialty coffee roasters out there. These guys do an amazing job of sourcing and roasting delicious coffees. Black Oak Coffee and their head coffee roaster, Steve Cuevas have won numerous awards including several Gold Medals for different coffees, the overall Champion Roaster at the 2017 Golden Bean North America roasting competition, and the 2017 US Cup Tasters Championship. Steve and Black Oak Coffee’s production manager Mckenzie Alexander have a wealth of coffee industry knowledge. I hope you enjoy this conversation.

It's been almost two years since our last podcast, and it took a very special guest to get us back up and running! Join us for our revival episode where we speak with Steve Cuevas, 2017 US Cup Tasters Champion, roaster for Black Oak Coffee, and winner of numerous other coffee competitions including:   2017 Golden Bean Champion Two Golden Bean gold medals and 8 silver and bronze medals America's Best Espresso Want to follow along after the podcast's over? Give Steve a follow on Instagram @dreadfulvegan, and to try his coffee visit Black Oak. Favorite Quotes: Whenever I do cuppings, let's say I have 20 single origins on the table, by the time I get to sample 8 everything is just acidity, bright, juicy. Not very differential. So I have on the back bar, a darker roasted coffee, because having that dark coffee will put it in contrast. So I'll put that in my mouth and swish it around my tongue and then when I taste the light origin again, everything is more vivid and it pops. My attitude towards coffee has changed, and the biggest influencer was Cat & Cloud in particular. You know, the first year we won the Golden Bean, the second year we're competing again and we're doing great. Then I wanna go check out some people I really admire, Chris Bacca and Jared Truby. I go there with the premise of evaluating the coffee they're preparing, and I end up seeing all their customer interactions and just seeing how everybody was left smiling ear to ear. And it hit me, when we focus on quality of coffee, we're only focusing on points, what the coffee tastes like. But in reality we're cafes and we're an experience. Single origin coffee is like a seared ahi tuna, you know you just sear the outside of it and you're good to go. A medium roast is more of a medium well done steak. You're letting the heat penetrate more into the center so it's not as pink. And then when it comes to french roast, you're adding a lot of heat to it, and so if you have a denser bean, the center of it doesn't cook as much as the outside. It's the equivalent of if I'm cooking a 6" steak, you're still going to have a little pink in the center. In coffee that rawness relates to origin character.      The post 2017 US Cup Tasters Champ Steve Cuevas Talks Tasting & Branding appeared first on Angels' Cup.

Steve Cuevas, 2017 Award Winning Taster/Roaster (PART 2) • Steve Cuevas, 2017 Award Winning Taster/Roaster (PART 2) • Steve Cuevas, 2017 Award Winning Taster/Roaster (PART 2) • Steve Cuevas, 2017 Award Winning Taster/Roaster (PART 2) • Steve Cuevas, 2017 Award Winning Taster/Roaster (PART 2) • Steve Cuevas, 2017 Award Winning Taster/Roaster (PART 2) • Steve Cuevas, 2017 Award Winning Taster/Roaster (PART 2) • Steve Cuevas, 2017 Award Winning Taster/Roaster (PART 2) • Steve Cuevas, 2017 Award Winning Taster/Roaster (PART 2)

Steve Cuevas is the U.S. tasters cup champion of 2017 and roaster at Blackoak Coffee Roasters as well as an all around coffee geek. We talk to him about learning to taste, roasting, and much more!

Steve Cuevas of Black Oak Coffee Roasters is the 2017 U.S. Cup Tasters Champion and he is here to here to talk to us about learning to taste, tips for developing your palate, and talking to customers about coffee with confidence, and empathy. His approach to cupping and communicating about coffee to consumers is generous and refreshing and will inspire you to expand your approach too.  Enjoy! LINKS: WWW.BLACKOAKCOFFEE.COM Instagram: @dreadfulvegan  FACEBOOK Episodes Mentioned: EP 26: What Your Roaster Wants You to Know EP 44: Navigating Mistakes and Failure