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10 episodes with white coffee
8 episodes with white coffee
3 episodes with white coffee
3 episodes with white coffee
2 episodes with white coffee
2 episodes with white coffee
Time Stamps:00:00 - 10:33 - Intro & Coffee Segment10:35 - 19:35 - Game: Taboo19:37 - End - Discussion on The Parables of JesusThanks for listening! We tried a Hawaiian-based coffee for round one, followed by Black and White Coffee. They were both great. Check out Black and White Coffee to see the various flavors they offer!
Eastern Market Brewing Double White Coffee is a Blonde Ale by style. 2x the fun as our OG White Coffee, this coffee inspired imperial golden ale hits hard with bold ASHE coffee and rich roasty goodness. Smooth and balanced, pair this with chocolate pancakes for a wild ride. This craft beer is 10% ABV. In this craft beer review, we will take a look at the color, smell, and taste.
Aaron and Tyler celebrate 100 podcast episodes, spanning almost 5 years! They look back on a few favorite older episodes and talk about getting even snobbier for future episodes. ** Apologies for Tyler's audio sounding like it was recorded in a tin can ** Connect with us: email: coffeesnobspodcast@gmail.com web: www.coffeesnobs.net Instagram: Coffee Snobs Podcast -- Clips from: Episode, Pour Over #3: https://spotifyanchor-web.app.link/e/KoYlrzYWdGb Episode 046 - Doing Away With Dairy: https://spotifyanchor-web.app.link/e/djizWfWWdGb Episode 056 - Lem Butler, Black and White Coffee: https://spotifyanchor-web.app.link/e/bVemRpSWdGb Episode 060 - Australian Home Barista Stu: https://spotifyanchor-web.app.link/e/5mU0znSWdGb The Coffee Snobs Podcast is produced by Tyler Dancy. --- Support this podcast: https://podcasters.spotify.com/pod/show/coffeesnobs/support
It's Founder Friday! Partnerships in coffee bars can be tricky things. You really have to make sure you have complimentary character traits as well as a unified s12et of values to help guide you through the ups and downs of business in a the cafe and roastery. Today we are talking with a couple of guys who have combined forces and have shown what is possible when these things are in place and you have a passion to serve and advance both people and coffee. We are talking with Kyle Ramage and Lem Butler of Black and White Coffee Roasters! Kyle and Lem are industry legends in their own rights. Each of their carerers has spanned the decades and has been punctuated with competition success. Lem and U.S. Barista Champion in 2016, and Kyle as U.S. Barista Champion in 2017. Along their careers they have been deeply involved in retail, roasting, and have been integral members of the global coffee community through their work and examples. The founding of their cafe and roastery in 2017 was the combination their individual talents to create something new, powerful, and needed in the coffee space. They have been making waves in the industry since them striking a balance between accessible coffees, more extreme coffees, serving their staff and customers, and continuing to invest in competitions and the professional development of competitors. This conversation is a look at their history, the development of Black and White, their own growth as owners, and the how of their approach to running one of the most respected brands in coffee. We discuss: Careers and competition Training and complimentary strengths The founding of Black and White Taking on an existing customers base and staff Self awareness Listening to customers Developing a fresh approach to coffee Investing in their baristas The need to market coffee differently Creating inroads in roasted coffee offerings Where we need to go as an industry Links: www.blackwhiteroasters.com Instagram: @blackwhiteroasters Listen to these episodes next! 396 : Founder Friday: Before + After Edition! w/ Jonathan Pascual of the Newly Opened Opo Coffee.
Cupping is as close to a sacred act as we get in the world of coffee evaluation. It is a ubiquitous ritual that comes with its own language, implements, and is considered by many to be THE way that we can determine what a coffee has to offer. But what if cupping is not the end all be all we assume it to be? What if certain aspects of cupping are not to be worried about so much allowing us to explore other, dare we say, better ways to to evaluate a coffee? In this episode of RoR from Roast Magazine we get to see how recent scientific discoveries have shown us we can stop worrying and start tasting on a new level through an article called "Why We Can Stop Worrying About ExtractionYield in Cupping" w/ the author and coffee legend, Charlie Habegger! Charlie is a coffee buyer with field experience in over 20 producing countries. He has built sourcing and quality systems with Intelligentsia, Handsome Coffee Roasters, and Blue Bottle. He has been a U.S. Barista Championship finalist and a subject of the documentary film "Barista" (2015). He has volunteered with the Coffee Quality Institute leading local Q-grader teams in Myanmar and the Philippines. Charlie is now proudly with Royal Coffee in the Bay Area, where he has the fun title of "Sourcing Curator and Placement Specialist", a project-based position of sourcing and marketing. Before Royal, Charlie was a legal cannabis buyer in California's Emeral Triangle, an experience that renewed his love for California and specialty agriculture of all kinds. He thinks constantly about the vast distances many of us never get to cross as consumers. In our conversation we cover: Pivotal cupping experiences The language of Correct vs incorrect Is cupping the ultimate way to explore potential? The epiphany in the Philippines Cultural context and objectivity Study that addresses extraction yield in cupping Introducing other methods Timing when you taste coffee and where cupping fits Deciding on definition and what is important before tasting The role of history and relationship in cupping Advice for new businesses developing preferences and systems Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.royalcoffee.com www.roastmagazine.com Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert RoR #15 : Managing LTL Freight and the Nuances of green Shipping w/ Evan Gilman of Royal Coffee RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol
Let be honest, black or white coffee is a hot topic. Black is bold and beautiful. Compared to a cream filled cup of coffee that just nauseates the senses, but that depends on who you ask. Some people enjoy having cream fill their mouth first thing in the morning. So have fun listening to us on, One vs The Other, arguing about which coffee is better; with cream or without. Let's see who has a better on take on having cream in you life or not. --- Send in a voice message: https://anchor.fm/one-vs-the-other/message Support this podcast: https://anchor.fm/one-vs-the-other/support
On The BIG Show today, we discussed if we prefer black or white coffee, the TOP 5 signs you are stressed at work and why working out in the afternoon is actually better for you! Tune in to The BIG Show weekdays from 6am - 10am, for your daily dose of unadulterated fun and wit, on ONE FM 91.3! Connect with us on Instagram: @onefm913 @Glennn @angeliqueteo @fdonefm @shaun_tupaz Don't forget to support our other podcast - Angel's - "The Land Before Bed Time"See omnystudio.com/listener for privacy information.
On The BIG Show today, we discussed if we prefer black or white coffee, the TOP 5 signs you are stressed at work and why working out in the afternoon is actually better for you! Tune in to The BIG Show weekdays from 6am - 10am, for your daily dose of unadulterated fun and wit, on ONE FM 91.3! Connect with us on Instagram: @onefm913 @Glennn @angeliqueteo @fdonefm @shaun_tupaz Don't forget to support our other podcast - Angel's - "The Land Before Bed Time"See omnystudio.com/listener for privacy information.
How long should you let your coffee age after roast? Is freshest always best? How can we ensure our customers get the coffee at its peak? These are some of the questions that we explore around the topic of ideal resting times for roasted coffee, the myths around freshness, and the best practices for managing your coffee's flavor life cycle. In this episode of RoR from Roast Magazine we are exploring the new data associated with ideal resting times for coffee based on a study recently conducted and written about in Roast and the implication it has for you, the customer, and the farmers. We are talking with the person who conducted this study, President of Cafe Kreyol, Joey Stazzone. Joey Stazzone is the President (and Chief Coffee Hunter) of Cafe Kreyol. In 2012 Stazzone took his experience with chemistry, cross breeding, and backyard botany, and began working in developing countries with the goal of creating sustainable employment, through specialty coffee. Through a decade of hands-on experience working with producers, he has become an expert in fermentations and post harvest processing. Stazzone has been a licensed Q Grader since 2015, and became a CQI Lecturer on Quality Evaluation in 2022. He has been on the international jury for the Bolivia Quality Cup Presidential Tournament 4 times, and has given dozens of lectures on Direct and Transparent Trading as well as Fermentations and Post Harvest Processing. Through his work at Cafe Kreyol, he provides consulting to hundreds of producers a year, conducting experiments on coffee fermentations, pH testing, and post harvest processing, in order to help them develop the best possible product. Recently his company completed a scientific study on post roast resting times, and the impact on sensory evaluation which can be found HERE In our conversation we cover: Standard understanding of resting a degassing Relaying accurate information Cafe Kreyol's experiment and results Tools and methods for evaluation How to use resting data in your Roastery Surprising results of long term degassing Roasting fast or slow and the impact on degassing How does this work with blends? Freshness and Marketing Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.cafekreyol.com www.roastmagazine.com Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert RoR #15 : Managing LTL Freight and the Nuances of green Shipping w/ Evan Gilman of Royal Coffee
How our coffee gets to us after purchase can sometimes be a confusing thing. These days, with global supply chain issues abounding, the need to understand, track, and finesse all aspects of logistics is at an all time high. One of the main areas to be aware of is LTL freight as well and planning for any issues that may come up as your coffee moves from farm to forklift. This episode of RoR from Roast Magazine is designed to help us wrap our heads around LTL freight and the other issues of shipping that impact our roasteries as we talk with Evan Gilman of Royal Coffee. Evan Gilman is an avid generalist and coffee lover. His 20 years in the coffee industry have taken him from barista, to trainer, to Q Arabica Grader, Q Assistant Instructor, and SCA-Licensed AST. Evan spent time in Southeast Asia getting to know the specialty coffee supply chain, from Sumatra, Bali, Flores, and Sulawesi in Indonesia, to Northern Luzon in the Philippines. His passions range from Balinese gamelan to heavy metal, from photography to communications design, and from baking to brewing. As Creative Director at The Crown: Royal Coffee Lab & Tasting Room, he manages community events and outreach, and curates the Gallery at The Crown. He is also the chief editor of the blog at royalcoffee.com, and curator of the Gallery at The Crown. In our conversation we cover: Ltl freight and your responsibility Managing logistics Tracking your coffee Developing relationships Hospitality ot vendors Contingency planning Managing your time to stay connected working with importers vs importing yourself Rate expectations Claims and planning for problems Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.royalcoffee.com www.roastmagazine.com Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert
As new processing methods become more popular and prominent, roasters must pivot and adjust how they approach them in order to get the best possible result. Processes like honey and pulped natural present unique challenges for even the most veteran roasters. The good news is that there is a growing family of best practices that will help you see success and consistency while embracing the new and emerging methods on the market. To help us sort through this topic we turn to none other than Mike Ebert of Firedancer Consultants. As the founder of Firedancer Coffee Consultants, Mike is dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential. Ebert is an Authorized SCA Trainer; holding the professional level certificates in Green Coffee, Sensory Skills, Roasting and Brewing. He has had a hand in many positions up and down the supply chain and continues his volunteer work with the Specialty Coffee Association's Education Advisory Council as Co-Chair of the Education Content Committee. In our conversation we cover: Then challenge Pulp natural and other processes present Mistakes we make when roasting new processes Knowing your roaster and being vigilant Frame work for earlier success Taking into account the unique sugar changes Rate of Rise How learning new methods can help with old ones Shifting our minds to innovate new metrics Subscribe to Roast Magazine! Use code "ROR" to get $5 off Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister
How do we test the energy efficiency, emissions, and impact of or roasting machines?. We all want to be responsible with our environmental impact but all we have to go on for data is supplied by marketing from the manufacturer. Wouldn't it be nice to have a real measure of the performance of a roasting machine? Well that is exactly what today's guest is out to provide. Today on the Rate of Rise series from Roast Magazine we are going to be talking with Dave Baxter about The Norm Roast Protocol! Dave Baxter has avidly roasted coffee for more than 15 years. He applies an analytical approach to master the enigmatic art of coffee roasting. Dave joined the Artisan team in 2015 and is a founding member of the NORM-ROAST Consortium. Many of the analytical tools and other features in Artisan were created by him. Dave is an inventive engineer with over 60 granted patents. In our conversation we cover: How Norm Roast Protocol was conceived Verifying Marketing claims Key components of the protocol Establishing specification for the protocol from research Incentivization of manufactures to adopt a universal protocol How to begin using the protocol Balance of Innovations focus on emissions vs maintaining quality Mass adoption as key to create efficacy Small vs large roasters Optimizing existing equipment for efficiency Links: www.norm-roast.org Subscribe to Roast Magazine! Use code "ROR" to get $5 off Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister
About the guestJess Langley is the founder and artist behind White Coffee Creative. She started the business to make an impact and help others do the same. The three words she uses to describe her style: colorful, simple, and cohesive. A self-taught muralist, her work can be found inside of Spark Baltimore, on the walls of Christopher Schafer Clothier on Aliceanna Street, and on the storefront of Sharp Dressed Man just to name a few.White Coffee Creative is an inclusive, woman-owned studio in Baltimore, MD creating design and murals with sustainability in mind.Brief sourceMentioned in this episode:whitecoffeecreative.comThe Truth In This ArtThe Truth In This Art is a podcast interview series supporting vibrancy and development of Baltimore & beyond's arts and culture.★ Support this podcast ★
Our 'Coffee Break' series aims at giving our guests the opportunity to showcase their artistic abilities in a relativly short episode for us to digest over a cup of coffee, ideally. This installment to the series is a guest mix by none other than the UK raised and Tucson based house music genius, Black/White. Sit back, sip some coffee, and let the mix of orinigal / collaborated / inspired house beats wash over you. Enjoy - and as always, stay caffeinated :)
Your coffee packaging holds more than just coffee. It holds an incredible amount of potential for communication of values, impact on the supply chain, and how coffee itself is percieved and succeeds in the global market. Packaging might not seem like the most compeling topic but the package itself may be on of the main tools that compels consumers and how we approach it matters greatly. Today on the Rate of Rise series from Roast Magaine we will be exploring pacaging and beyond with the author of the Sept/Oct 2021 article "The Perfect Package", Ever Meister. Ever Meister has worked in the coffee industry for 20+ years in a wide range of capacities, but primarily she is a journalist, educator, and communicator whose work focuses on issues of access, equity, and ethics. She is the author of New York City Coffee: A Caffeinated History (The History Press, 2017) and the host of the coffee-marketing podcast In Good Taste on the Sprudge media network. A conversation with Ever will always lead to the deep and existensial issues at the root of our industry and this one is delivers that in spades along side some extremely practical tips and advice to put into action as your develop your own coffee packaging. We cover: Evolution of packaging What are the main considerations Decisions fatigue Customer experience Judging Quality control claims Investing in vendor relationship How do we decide what to prioritize Time budgeting Sustainability The give and take of waste Messaging on the bag Constraints and values Links: Ever Meister on Instagram: @justmeister Meister@justmeister.com Subscribe to Roast Magazine! Use code "ROR" to get $5 off Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow
The smell of coffee is one of the great joys in this life. As professionals we take this important sensory aspect of coffee and build tools and protocols around it so we can fully and accurately assess a coffee's quality and ultimately serve something consistently wonderful to our customers. In order to do this we need to bring balance, calibration, and objectivity to the personal tastes and experiences we all bring to the cupping table. Today we on the Rate of Rise series from Roast Magazine we will be diving into this subject of scent and calibration with the author of the Jan/Feb 2022 Roast Magazine article "Exploring Scent", Sandra Elisa Loofbourow! Sandra is the Director of Coffee Content for The Crown, a certified Q Grader and Assistant Instructor, and a Q Processing Generalist. She brings with her a depth of experience as a roaster, green buyer, and barista. Sandra is co-host of the bilingual podcast Cafetera Intelectual and chair of the Good Food Awards Coffee Committee. In this conversation we cover: Journey of honing her own sensory skills The role of scent Passion guiding sensory pursuits Emotions and scent Why this sense is underdeveloped Consensus and price discovery Bringing objectivity to personal experience How big does your circle of calibration need to be How we are always calibrating Le Nez Du Cafe Having clear goals First steps and resources to improve your sense of smell Links: https://royalcoffee.com/the-crown/ https://www.cafeteraintelectual.com Subscribe to Roast Magazine! Use code "ROR" to get $5 off Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee
Where do we even start when choosing tools for our roastery? There are an incredible number of options from basic and inexpensive -to complex and costly. In the most recent issue of Roast Magazine, today's guest, Kat Melheim gives us an outline of tools and resources through the entire roasting process that can help clarify this dilemma. Kat Melheim (she/her) is a roaster, barista, artist, and writer. She founded Coffee People Zine, a publication that celebrates the creativity of the coffee community, in 2018. Through her work in the coffee industry she has been fortunate enough to travel, meet exceptional people, and taste delicious coffees all over the world. Kat strives to connect with others, share what she's learning, and entertain with joy and enthusiasm. On today's RoR episode we will be diving into the subject of getting the right tools for you specific roasting operation,how Kat's own career has been helped by having or lacking resources, and her advice to us on how we should approach developing ourselves as technicians and artists. Lots of wonderful thoughts and insights here. Enjoy! Links: www.coffeepeople.org Instagram: @coffeepeoplezine Instagram: @coffeekatheryn Instagram: @roasterkat Kat's YouTube channel! On this episode of RoR from Roast Magazine Her career path in roasting Resources and opportunities that helped her Prioritizing tools by impact Importance of roaster “Quality of Life” Discerning what is essential for your context Levels of need Importance of time on the roaster Being a taster Taking care of your body Kats Recommended tools The importance of feedback and communication Advice for growing as an artist and technician Subscribe to Roast Magazine! www.roastmagazine.com Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients
Today: Part 2 of our interview with Lem Butler, co-owner of B&W Coffee Roasters in Raleigh, NC. Lem talks about how he got started in the coffee industry, became a champion barista and founded Black & White Coffee.
Today: Part 1 of our interview with Lem Butler, co-owner of B&W Coffee Roasters in Raleigh, NC. Lem talks about how he got started in the coffee industry, became a champion barista and founded Black & White Coffee.
WE ARE RELEASING A BOOK AND IT WILL BE RELEASED EARLIER THANKS TO YOU WONDERFUL PEOPLE - Pre-order Put a Wet Paper Towel On It: The Weird and Wonderful World of Primary Schools here - https://amzn.to/39GWi9k In this episode, we chat about our week getting back into the swing of things at school, share some cracking Os and teacher tired stories, we have some of your stories and Cockney John takes on Charlie and The Chocolate Factory. We have also now rearranged all of our LIVE Shows, check out the new dates - http://www.2mrpspodcast.com/live-show.html Make sure you share your questions/stories/nominations/confessions: forms.gle/sWCUVURZjtn6GeN16 As always, please subscribe, rate and review. Join the Facebook group: www.facebook.com/groups/2mrpspodcast/ Thank you to PE Passport for also sponsoring. Go to primarypepassport.co.uk where you can get 10% off if you quote MrP. We are giving away a Nana Maureen mug to whoever leaves the best Review on the Apple Podcast app. You've got to be in it to win it - 2mrpspodcast.com/merch
Kyle Ramage of Black & White Coffee in Wake Forest joined the 919 Beer crew to discuss their collaboration with Bond and geek out on the process of washing and roasting coffee. Learn more about your ad choices. Visit megaphone.fm/adchoices
Kyle Ramage of Black & White Coffee in Wake Forest joined the 919 Beer crew to discuss their collaboration with Bond and geek out on the process of washing and roasting coffee.
Did we change the cover of this podcast episode? Hell yeah we did. Anyways we are talking 1 star reviews again Listen to us talk about bad 1 star reviews people left on the coffee shops that YOU might work at with our good Nasvhille/Humphrey's Street Coffee manager/previous guest Parker Millican. Yeah its the guy who owns a Linea Mini. I'm not jealous, just gonna keep using my fully manual Flair Neo instead. I'd prefer to work extra hard when I brew espresso at home. You just can't beat having to preheat your brew chamber. Who wants to just wake up and push a few buttons on their commercial grade home espresso machine that sits on the kitchen counter? Poser.... Also, we are talking about TikTok again and asking WTF is White Coffee? Also, how many Mahlkonig Peak Grinders needed their burrs replaced after grinding a container of GREAT WHITE WHITE COFFEE. Big thanks to our Patreon supporters for helping us continue to improve this podcast! We were able to make an upgrade on Zencatr thanks to YOU GUYS BEING FINANCIALLY SUPPORTING US!!! So rad. Hope y'all enjoy this episode and thanks for lsitening! --- Send in a voice message: https://anchor.fm/socialistbarista/message
Jonathon White is a graduate of Columbia University, schooled to be an attorney, he practiced real estate litigation before joining the family business, White Coffee. White Coffee not only imports their coffee from all over the world, but they also roast and distribute their coffee, giving them a unique advantage to service their commercial clients across the country.
Today we talk about water, where your water comes from, how to test it, and what beers call for what water. Join in! CoffeeMugsChemicalsHard Water, Soft WaterPilsnerScienceGerman BeerSpring WaterCoronaGolf ClubsFantasy FootballBlock PartyChristmasGrainGrain FathersGrain Wall
Humility, serving wholesale clients, accessibility, and creating an inclusive community. These are some of the many topics discussed in this fantastic conversation with today's guest, Anthony Ragler! Native of Brooklyn, NY, Anthony Ragler is a coffee professional who combines his craft with his culture and upbringing to cultivate unique and individual experiences for those he encounters. From working as a wholesale manager, to roaster, and technician, Anthony’s experiences allows for him to adapt and connect to many different perspectives and people within and outside the supply chain. Anthony is a 2019 Glittercat Barista Bootcamp Cohort member, a 2020 United States Barista Championship finalist, a 2020 Re:Co Symposium Fellow and currently works as the Regional Developer for Black & White Coffee Roasters in Wake Forest, NC. In this conversation we get to explore Anthony's evolution as a coffee professional and hear the lessons and insights he has gained over the years of serving others and working to create community and support diversity. This is definitely ranks up there as being one of my favorite conversations to date. After you listen you will know why. Enjoy! We discuss: Growing and learning through trials Serving your customer vs serving yourself Cultivating community for POC Learning roasting, wholesale, and support roles Benefits of competition Tips for wholesale support and service Tailoring your approach to the customer How to know if you did a good job The demand chain vs the supply chain Playing favorites Links: Anthony's Instagram Black and White Coffee Roasters Related episodes: 230 : Making room for Community in your Shop 183 : Exploring Diversity w/ Phyllis Johnson Your Customer's Relational Baggage 159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters 133 : 5 Keys to Successful Wholesale w/ Sarah Richmond 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
Welcome to 3 Cups Collective! We talk about all things coffee, creativity and community. This is the last of our pre-COVID-19 recordings. In it we try a new trend called "white coffee",... Visit our website for full links, additional content and more. www.3CupsCollective.com
Joe Ovies, Adam Eshbaugh, and Wayne Holt host this week, and welcome Kyle Ramage, who along with Lemuel Butler, operates Black & White Coffee Roasters in Wake Forest; and, also runs the coffee counter at Videri Chocolate Factory in downtown Raleigh. Ramage was the 2017 U.S. Barista Champion, and Butler won the U.S. Barista Championship in 2016. Learn more about your ad choices. Visit megaphone.fm/adchoices
We switch it up today and we record a car ride Spencer and Tanner had after being the reason clinically depressed people had to work thanksgiving night. We also recording at night and we feel like the quality went up. So you’re welcome --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/life-in-the-grey/message
In this episode Spartan Pro Team member Leigh Anne Wasteney tells us all about: How she went from a degree in Exercise Science to owning a coffee shop The importance of following your passion and finding your purpose The difference between dark roast and white coffee The importance of a good mentor The power of daily breathing, mindset, and mediation work What went well and not so well at Spartan U.S. Championships Her mindset while racing and training and more! ***Our apologies for the poor audio in this episode, this is being corrected asap***
On this episode, we chat with Anthony Guerra, the owner and chef at Oakwood Pizza Box on Person Street in downtown Raleigh. He shares lots of pizza knowledge and his opinion about pineapple on a pizza (which might surprise you!). Then, we take a trip with Out and About TV to Black and White Coffee Roasters in Wake Forest and meet their award-winning barista and owner Lem Butler. Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode, we chat with Anthony Guerra, the owner and chef at Oakwood Pizza Box on Person Street in downtown Raleigh. He shares lots of pizza knowledge and his opinion about pineapple on a pizza (which might surprise you!). Then, we take a trip with Out and About TV to Black and White Coffee Roasters in Wake Forest and meet their award-winning barista and owner Lem Butler.
Harrison and Jason take a turn for the worst in the ninth episode of your favorite podcast. After their pent up anger can take no more, the two friends turn foes quicker than you can say, "Alexa, find something else." Stick around to hear Harrison's patented 'Big Mac' alternative, or Jason's top stresses. It won't be one you want to miss, as we may learn in the end what it means to have true friendship! Sit back, relax, and brew up your fresh cup of White Coffee!
In the 8th episode of the highly commemorated, 'White Coffee,' Jason and Harrison welcome their dear friend, Nick Stahlman. The high-energy race-car enthusiast talks about everything he's ever done. The boys also welcome their first ever live audience! Stick around to see audience questions, Nick's desperate PromPosal, and Jason's classic wisecracks! This won't be one you'd want to miss, so be sure to sit back, listen close, and let us control your life for 40 minutes.
After Jacob Eisenhart's scandalous accusations against him, Robby Elzinga joins Harrison and Jason on episode 7 of White Coffee! While Robby spends a few minutes to retort Jacob's claims, we don't leave you with a boring episode this week! Listen for His favorite stories of the crew, and be ready for Jason and Harrison's grossest stories about soiling themselves Sit back and let Harrison, Jason, and Robby take over for the next 40 minutes in this episode of White Coffee!
This episode of White Coffee it's proudly sponsored by...you guessed it- sadness. Jason and Harrison feel like it's high time to get down in the dumps to commemorate their fifth episode. Hopefully, if you're feeling happy, Harrison's lack of hopes and dreams, Jacob's Caribbean cruise being taken away, and Jason's overall sense of despair will put you in a somber mood. Stick around for the weekly shout outs! Turn the volume up to 11, sit back, and let us brew you up a cup of White Coffee.
Well, they did it. Four episodes down, is there no limit to these guys' conversations? Harrison talks about why being extra homophobic is actually extra homosexual, Jason goes over his dream job, and Jacob decides to show up for once just to spill coffee all over the table. Be sure to crank the volume and drive over the speed limit because this episode is sure going to give you a rush, a coffee rush. Strap in and brew up a cup, baby.
There's no better way to commemorate their third episode of White Coffee than to have Harrison and Jason list a few of the controversies that they have dealt with within the past week. They somehow manage to stretch 15 minutes worth of teacher complaints, political correctness, and the confusion of creating new words into a half-hour long episode that you won't want to miss. Brew up a cup and let Jason and Harrison take the wheel in this week's episode of White Coffee.
In the second episode of White Coffee, Harrison and Jason talk about every time they've ever done anything for the first time. Jason eats his first pistachio, Harrison learns what calamari is, and they both discover that there is nothing more important than true friendship! Sit back, brew up a cup, and let Jason and Harrison take the wheel for the next 30 minutes.
In the debut episode of White Coffee, Harrison and Jason sit down to talk about the only things a teenager knows- school, college choices, and work. Whether it be rejection letters, ugly customers, or boycotting the yearbook committee, there's plenty to be heard in this hour-long special for your new favorite podcast.
White coffee is not just regular black coffee with a lot of milk. We explore what white coffee is, discuss the hype around it and reveal some facts about it. This is a topic that peaked our interest and is something you should try. Our Youtube video of this podcast - https://youtu.be/QrvV-MmiaoE Sweet Maria's video on white coffee - https://www.youtube.com/watch?time_continue=1&v=1OGFui3_5YU --- Support this podcast: https://anchor.fm/beanstuff/support
Ketahui sambungan kisah pengusaha D'Mind Printing di Bisnes Makeover. Setelah diberi tips - tips panduan oleh Anne Idris pada episod lalu, episod ini mengikuti En Yatim dalam melaksanakan tip - tip tersebut. The post Ep11. D’Klasik White Coffee first appeared on eFM Live.
Join co-hosts Mark McNease and Rick Rose as we twist the headlines, take a look at the white hot white coffee trend, the evangelical attack on all things trans, and dropping the senior moments.
What makes white coffee so foamy and delicious. That delightful crunch when you bite into the perfect meringue. Scientifically they're both made of the same stuff - protein. Prof Claire Collins takes us on a journey beyond the taste buds to find the perfect foam for coffee and the prime meringuine making conditions. There is Science behind our recipes and with these tips you will do better. Dr Karl and Prof Collins are here to help.
In this episode of #AskDBXP. Brant answers questions like - does the Pumpkin Frost have espresso in it, where can you get White Coffee, how do we sustain a healthy culture with our growth rate and what would the Co-Founder Dane Boersma really think about where Dutch Bros is today.
Debatiremos sobre más novedades surgidas recientemente, lo que nos demuestra que el género goza de buena salud. En esta ocasión viajaremos de USA a Ucrania pasando por Francia e Inglaterra, sin olvidarnos de España, de donde escucharemos y comentaremos el primer trabajo que nos ha enviado la banda Crimes, antiguos Cebollita Macabra, que nos brindan un excelente album debut titulado White Coffee. Y retornan a Subterranea las tan populares secciones, que llevaban más de un año desaparecidas de nuestra programación. En esta ocasión seguimos viajando por este planeta prog para irnos a Escandinavia, dónde David Pintos nos conduce a lo largo de la extensa discografía de la banda sueca Galleon en su sección dedicada al Neoprog. Buena música, buen humor y mucho que compartir. Con David Pintos, Engelbert Rodríguez, Ricardo Hernández, Fernando Medina, Angel Lajarín y Alexandro Baldassarini.
Debatiremos sobre más novedades surgidas recientemente, lo que nos demuestra que el género goza de buena salud. En esta ocasión viajaremos de USA a Ucrania pasando por Francia e Inglaterra, sin olvidarnos de España, de donde escucharemos y comentaremos el primer trabajo que nos ha enviado la banda Crimes, antiguos Cebollita Macabra, que nos brindan un excelente album debut titulado White Coffee. Y retornan a Subterranea las tan populares secciones, que llevaban más de un año desaparecidas de nuestra programación. En esta ocasión seguimos viajando por este planeta prog para irnos a Escandinavia, dónde David Pintos nos conduce a lo largo de la extensa discografía de la banda sueca Galleon en su sección dedicada al Neoprog. Buena música, buen humor y mucho que compartir. Con David Pintos, Engelbert Rodríguez, Ricardo Hernández, Fernando Medina, Angel Lajarín y Alexandro Baldassarini.
Merry (Corky) White‘s new book Coffee Life in Japan (University of California Press, 2012) opens with a memory of stripping naked and being painted blue in an underground coffeehouse, and closes with a guide to some of the author’s favorite cafes in Japan. This framing alone is worth the price of admission. In addition to being an extraordinarily spirited, witty, and enjoyable book, however, Coffee Life in Japan is also a thoughtfully argued and exhaustively researched account of the history and ethnography of coffee and cafes in modern Japan. This wide-ranging and trans-disciplinary work explores the spaces of the modern cafe, be they social, solitary, or occasionally silent and sprinkled with stuffed animals. White introduces readers to chapters-ful of fascinating characters, including passionate coffee experts who train like dancers to learn to create the perfect cup. This is a surprising book, a pleasure to read, and a treasure for anyone interested in the history of drink, of global commodities, and of Japan. Learn more about your ad choices. Visit megaphone.fm/adchoices
Merry (Corky) White‘s new book Coffee Life in Japan (University of California Press, 2012) opens with a memory of stripping naked and being painted blue in an underground coffeehouse, and closes with a guide to some of the author’s favorite cafes in Japan. This framing alone is worth the price of admission. In addition to being an extraordinarily spirited, witty, and enjoyable book, however, Coffee Life in Japan is also a thoughtfully argued and exhaustively researched account of the history and ethnography of coffee and cafes in modern Japan. This wide-ranging and trans-disciplinary work explores the spaces of the modern cafe, be they social, solitary, or occasionally silent and sprinkled with stuffed animals. White introduces readers to chapters-ful of fascinating characters, including passionate coffee experts who train like dancers to learn to create the perfect cup. This is a surprising book, a pleasure to read, and a treasure for anyone interested in the history of drink, of global commodities, and of Japan. Learn more about your ad choices. Visit megaphone.fm/adchoices
Merry (Corky) White‘s new book Coffee Life in Japan (University of California Press, 2012) opens with a memory of stripping naked and being painted blue in an underground coffeehouse, and closes with a guide to some of the author’s favorite cafes in Japan. This framing alone is worth the price of admission. In addition to being an extraordinarily spirited, witty, and enjoyable book, however, Coffee Life in Japan is also a thoughtfully argued and exhaustively researched account of the history and ethnography of coffee and cafes in modern Japan. This wide-ranging and trans-disciplinary work explores the spaces of the modern cafe, be they social, solitary, or occasionally silent and sprinkled with stuffed animals. White introduces readers to chapters-ful of fascinating characters, including passionate coffee experts who train like dancers to learn to create the perfect cup. This is a surprising book, a pleasure to read, and a treasure for anyone interested in the history of drink, of global commodities, and of Japan. Learn more about your ad choices. Visit megaphone.fm/adchoices
Merry (Corky) White‘s new book Coffee Life in Japan (University of California Press, 2012) opens with a memory of stripping naked and being painted blue in an underground coffeehouse, and closes with a guide to some of the author’s favorite cafes in Japan. This framing alone is worth the price... Learn more about your ad choices. Visit megaphone.fm/adchoices
Merry (Corky) White‘s new book Coffee Life in Japan (University of California Press, 2012) opens with a memory of stripping naked and being painted blue in an underground coffeehouse, and closes with a guide to some of the author’s favorite cafes in Japan. This framing alone is worth the price... Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/japanese-studies
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