Podcasts about world barista

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You might know Oregon-based coffee professional Morgan Eckroth from their wildly popular @morgandrinkscoffee TikTok and YouTube and Instagram accounts. You might know Morgan Eckroth as the Director of Content at Onyx Coffee Lab. You might even know Morgan as the 2022 US Barista Champion and the 2022 World Barista runner-up. And if you don't know Morgan? Listen to the latest episode of A Better Table with Umeko Motoyoshi! A Better Table is sponsored by Pacific Barista Series.

One of our all-time favourite farms returns once more! We often get asked what our favourite coffee of all time is, but we will never say exactly (although our friends know the true answer). However, we do narrow it to three coffees, and this is one of them. We went to El Salvador on a buying trip in 2008, and were visiting some of the farms that we buy from. We actually arrived the evening of the Cup of Excellence awards, and after the ceremony we were walking around when this guy who seemed very popular came over and introduced himself. He was Ernesto or, as we would come to know him, Neto. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, the sister farm of 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited us to visit La Ilusión the next day, and it was so great to finally meet someone we had communicated with so many times via email! Neto bought La Ilusión many years ago. The farm has coffee trees averaging 20+ years of age and is growing 95% Bourbon (70% is Red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it's possible to spot some Typica and Kenya trees too. The farm is run using environmentally friendly practices because the farmers are trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión. The 2011 version of this naturally processed lot was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir in the World of Barista Championships by using a naturally processed lot in his milk drinks and his signature drink, and then using the washed version as his espresso. He caused such a stir that he won! That year we had roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which we were stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition. :) The intense sweetness of strawberry jam runs throughout the coffee. There's a bit of peach too, adding a little complexity, and a shoulder of orange on the finish. Country: El Salvador Region: Apaneca-Ilamatepec mountain range City: Santa Ana Farm: La Ilusión Farmer: Juan Jose Ernesto Menéndez Argüello Altitude: 1,750–1,850 m.a.s.l. Variety: Bourbon Processing system: Natural CUPPING NOTES Strawberry jam, peach, orange Clean cup: (1–8): 6 Sweetness: (1–8): 7 Acidity: (1–8): 6 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6.5 Correction:(+36): +36 Total: (max. 100): 87 Roasting Information Medium to medium-dark - through first and slow it a little, pushing it towards the second but finishing the roast before second gets going.

One of our all-time favourite farms returns once more! We often get asked what our favourite coffee of all time is, but we will never say exactly (although our friends know the true answer). However, we do narrow it to three coffees, and this is one of them. We went to El Salvador on a buying trip in 2008, and were visiting some of the farms that we buy from. We actually arrived the evening of the Cup of Excellence awards, and after the ceremony we were walking around when this guy who seemed very popular came over and introduced himself. He was Ernesto or, as we would come to know him, Neto. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, the sister farm of 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited us to visit La Ilusión the next day, and it was so great to finally meet someone we had communicated with so many times via email! Neto bought La Ilusión many years ago. The farm has coffee trees averaging 20+ years of age and is growing 95% Bourbon (70% is Red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it's possible to spot some Typica and Kenya trees too. The farm is run using environmentally friendly practices because the farmers are trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión. The 2011 version of this naturally processed lot was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir in the World of Barista Championships by using a naturally processed lot in his milk drinks and his signature drink, and then using the washed version as his espresso. He caused such a stir that he won! That year we had roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which we were stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition. :) The intense sweetness of strawberry jam runs throughout the coffee. There's a bit of peach too, adding a little complexity, and a shoulder of orange on the finish. Country: El Salvador Region: Apaneca-Ilamatepec mountain range City: Santa Ana Farm: La Ilusión Farmer: Juan Jose Ernesto Menéndez Argüello Altitude: 1,750–1,850 m.a.s.l. Variety: Bourbon Processing system: Natural CUPPING NOTES Strawberry jam, peach, orange Clean cup: (1–8): 6 Sweetness: (1–8): 7 Acidity: (1–8): 6 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6.5 Correction:(+36): +36 Total: (max. 100): 87 Roasting Information Medium to medium-dark - through first and slow it a little, pushing it towards the second but finishing the roast before second gets going.

One of our all-time favourite farms returns once again! I was visiting some of the farms we buy from during a buying trip to El Salvador in 2008. I actually arrived on the evening of the Cup of Excellence awards, and after the ceremony I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto, or Neto, as I would come to know him. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, which is the sister farm to 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day, and it was so great to finally meet someone I had communicated with so many times via email! Neto bought La Ilusión many years ago. The farm has coffee trees averaging 20+ years of age and is growing 95% Bourbon (70% is Red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it's possible to spot some Typica and Kenya trees too. The farm is run using environmentally friendly practices because Neto is trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión. The naturally processed version of this coffee was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir at the WBC by using a naturally-processed lot in his milk drinks and his signature drink, and then using the washed version (this coffee) as his espresso. It caused such a stir that he won! That year I'd roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which I was stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition.

One of our all-time favourite farms returns once again! I was visiting some of the farms we buy from during a buying trip to El Salvador in 2008. I actually arrived on the evening of the Cup of Excellence awards, and after the ceremony I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto, or Neto, as I would come to know him. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, which is the sister farm to 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day, and it was so great to finally meet someone I had communicated with so many times via email! Neto bought La Ilusión many years ago. The farm has coffee trees averaging 20+ years of age and is growing 95% Bourbon (70% is Red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it's possible to spot some Typica and Kenya trees too. The farm is run using environmentally friendly practices because Neto is trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión. The naturally processed version of this coffee was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir at the WBC by using a naturally-processed lot in his milk drinks and his signature drink, and then using the washed version (this coffee) as his espresso. It caused such a stir that he won! That year I'd roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which I was stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition.

David Donde introduced Speciality Coffee Roasting to Cape Town and South Africa. Opening his first public roasting venture in 2006 and of course establishing Truth Coffee in 2009, with it's Flagship HQ cafe being touted as the Best Coffee Shop in the world by renowned travel writer Tom Midlane, as reported in the English Guardian Newspaper. He co-founded and was inaugural chair of SCASA (Speciality Coffee Association of Southern Africa) and brought the World Barista championship to South Africa. He gives talks on Coffee and Entrepreneurship regularly. Working as a Photographer Motoring and Technology Journalist fills his “free” time and has been a talk show host on Cape Talk and radio 702 Mashstartup is a podcast for Africa's opportunity seekers, problem solvers, future shapers, world builders and entrepreneurs hosted by Mashudu Modau. The MASHSTARTSUP Podcast is a platform to encourage, empower and educate young people in Africa on entrepreneurship & business. Visit

David Donde introduced Speciality Coffee Roasting to Cape Town and South Africa. Opening his first public roasting venture in 2006 and of course establishing Truth Coffee in 2009, with it's Flagship HQ cafe being touted as the Best Coffee Shop in the world by renowned travel writer Tom Midlane, as reported in the English Guardian Newspaper. He co-founded and was inaugural chair of SCASA (Speciality Coffee Association of Southern Africa) and brought the World Barista championship to South Africa. He gives talks on Coffee and Entrepreneurship regularly. Working as a Photographer Motoring and Technology Journalist fills his “free” time and has been a talk show host on Cape Talk and radio 702 Mashstartup is a podcast for Africa's opportunity seekers, problem solvers, future shapers, world builders and entrepreneurs hosted by Mashudu Modau. The MASHSTARTSUP Podcast is a platform to encourage, empower and educate young people in Africa on entrepreneurship & business.

What we think and how we act are inextricably linked. In the world of hospitality how our views and assumption about others influences everything form how we serve customers -to who we promote to leadership positions in the cafe. A large part of what contributes to our behavior is actually under the radar and as such goes unaddressed. Today we making a conscious effort to tackle and talk about unconscious bias w/ special guest , Lauren Lathrop of Mill City Roasters!  Lauren works as part of the education team at Mill City Roasters in Minneapolis, where she recently moved after 10 years in Portland, OR. She is an Authorized SCA Trainer, a Head Judge for the United States Barista Championship, and a certified judge for both the World Barista and World Brewers Cup Competitions. She has worked in the coffee industry for over 12 years as a barista, assistant manager, and retail coffee educator. She has also competed in Barista Competitions, earning a spot in the finals at the 2012 Northwest Regional Barista Competition. She now serves as Vice Chair for the US Barista Competitions Committee and has developed a number of new training programs for competitions, including an Unconscious Bias Training for Judges. In todays episode you will learn about: The evolution of the Unconscious Bias Training and its impact on the competitions Our tendencies for bias in customer serve and in the shop Why unconscious bias is not intrinsically bad What can do to address it personally What we can do to address it systemically Helpful mindsets to adopt in the journey to explore unconsious bias LINKS: www.millcityroasters.com Lauren's email: Lauren@millcityroasters.com  

One of our all-time favourite farms returns once again! On a buying trip to El Salvador in 2008, I was visiting some of the farms that we buy from. I actually arrived the evening of the Cup of Excellence awards, and after the ceremony I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto or, as I would come to know him, Neto. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, the sister farm of 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day, and it was so great to finally meet someone I had communicated with so many times via email! Neto bought La Ilusión many years ago. The farm has coffee trees averaging 20+ years of age and is growing 95% Bourbon (70% is Red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it's possible to spot some Typica and Kenya trees too. The farm is run using environmentally friendly practices because Neto is trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión. The naturally processed version of this coffee was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir at the WBC by using a naturally processed lot in his milk drinks and his signature drink, and then using the washed version (this coffee) as his espresso. Such a stir that he won! That year I had roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which I was stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition. :) In the cup you'll find a sweet milk chocolate, with delicate lemon rind and brown sugar notes. It's complex but balanced, with hints of Fruit Salad sweets and double cream appearing on the finish. Country: El Salvador Region: Apaneca-Ilamatepec mountain range Department: Santa Ana City: Santa Ana Farm: La Ilusión Farmer: Juan Jose Ernesto Menéndez Argüello Altitude: 1,750–1,850 m.a.s.l. Variety: Bourbon Processing system: Washed CUPPING NOTES Milk chocolate, lemon rind, brown sugar, Fruit Salad sweets, double cream. Clean cup: (1–8): 7.5 Sweetness: (1–8): 7 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6.5 Balance: (1–8): 7 Overall: (1–8): 7 Correction:(+36): +36 Total: (max. 100): 90 Roasting Information Medium dark - nice and slow through crack, drop just before second begins. "Quick Look" Guide Milk chocolate, lemon rind, brown sugar, Fruit Salad sweets, double cream.

One of our all-time favourite farms returns once again! On a buying trip to El Salvador in 2008, I was visiting some of the farms that we buy from. I actually arrived the evening of the Cup of Excellence awards, and after the ceremony I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto or, as I would come to know him, Neto. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, the sister farm of 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day, and it was so great to finally meet someone I had communicated with so many times via email! Neto bought La Ilusión many years ago. The farm has coffee trees averaging 20+ years of age and is growing 95% Bourbon (70% is Red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it's possible to spot some Typica and Kenya trees too. The farm is run using environmentally friendly practices because Neto is trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión. The naturally processed version of this coffee was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir at the WBC by using a naturally processed lot in his milk drinks and his signature drink, and then using the washed version (this coffee) as his espresso. Such a stir that he won! That year I had roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which I was stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition. :) In the cup you'll find a sweet milk chocolate, with delicate lemon rind and brown sugar notes. It's complex but balanced, with hints of Fruit Salad sweets and double cream appearing on the finish. Country: El Salvador Region: Apaneca-Ilamatepec mountain range Department: Santa Ana City: Santa Ana Farm: La Ilusión Farmer: Juan Jose Ernesto Menéndez Argüello Altitude: 1,750–1,850 m.a.s.l. Variety: Bourbon Processing system: Washed CUPPING NOTES Milk chocolate, lemon rind, brown sugar, Fruit Salad sweets, double cream. Clean cup: (1–8): 7.5 Sweetness: (1–8): 7 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6.5 Balance: (1–8): 7 Overall: (1–8): 7 Correction:(+36): +36 Total: (max. 100): 90 Roasting Information Medium dark - nice and slow through crack, drop just before second begins. "Quick Look" Guide Milk chocolate, lemon rind, brown sugar, Fruit Salad sweets, double cream.

Are barista competitions relevant what I do on the bar every day? How does my business benefit from sending staff to compete? These questions are asked by almost everyone at one time or another when they consider a coffee competitions. Today Jess Steffy, Owner of Square One Coffee in Lancaster, PA, joins us to not only answer these questions but also to share her experiences from being both a successful business owner and the Chair for the SCA's U.S. Competition Committee. Jess is also a licensed Q Grader, a BGA Certified Barista, an SCA Certified Lead Instructor, a veteran USBC Judge, and certified World Barista judge.  Show notes are available  at www.keystotheshop.com/resources  Have questions, comments etc?  Chris@keystotheshop.com Thanks and enjoy this episode with Jess Steffy!   Other mentions intros episode: Nick Cho's (of the Portafilter Podcast) post on Medium about competition from an owners perspective You can also learn more about the U.S. Coffee Championships by visiting www.uscoffeechampionships.org      

One of my all-time favourite farms returns! We welcome it back with the widest of arms, it's so, so special. I often get asked what my favourite coffee of all time is but I will never say exactly (although my friends know the true answer). However, I do narrow it to three coffees, and this is one of them. I went to El Salvador in 2008 on a buying trip, and I was visiting some of the farms that we buy from. I actually arrived the evening of the Cup of Excellence awards, and after the ceremony I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto or, as I would come to know him, Neto. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, the sister farm of 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day, and it was so great to finally meet someone I had communicated with so many times via email! Neto bought La Ilusión nine years ago. The farm has coffee trees averaging nineteen years of age and is growing 95% Bourbon (70% is red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it is possible to spot some Typica and Kenya trees. The farm is run using environmentally friendly practices because they are trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión. The naturally processed version of this coffee was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir in the world of barista competition by using the naturally processed lot in his milk drinks and his signature drink, and then using the washed version (this coffee) as his espresso. He caused such a stir that he won! That year I had roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which I was stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition. :) In the cup I get Fruit Salad sweets, a lot of white sugar, and candied lemon. A very clean, sweet and delicious coffee. Country: El Salvador Region: Apaneca-Ilamatepec mountain range City: Santa Ana Farm: La Ilusión Farmer: Juan Jose Ernesto Menéndez Argüello Altitude: 1,750–1,850 m.a.s.l. Variety: Bourbon Processing system: Washed CUPPING NOTES Fruit salad sweets, white sugar, candied lemon. Clean cup: (1–8): 8 Sweetness: (1–8): 7 Acidity: (1–8): 7 Mouthfeel: (1–8): 6 Flavour: (1–8): 7.5 Aftertaste: (1–8): 6.5 Balance: (1–8): 8 Overall: (1–8): 8 Correction:(+36): +36 Total: (max. 100): 94 Roasting Information Medium – just before second crack starts. "Quick Look" Guide Fruit salad sweets, white sugar, candied lemon.

One of my all-time favourite farms returns! We welcome it back with the widest of arms, it's so, so special. I often get asked what my favourite coffee of all time is but I will never say exactly (although my friends know the true answer). However, I do narrow it to three coffees, and this is one of them. I went to El Salvador in 2008 on a buying trip, and I was visiting some of the farms that we buy from. I actually arrived the evening of the Cup of Excellence awards, and after the ceremony I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto or, as I would come to know him, Neto. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, the sister farm of 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day, and it was so great to finally meet someone I had communicated with so many times via email! Neto bought La Ilusión nine years ago. The farm has coffee trees averaging nineteen years of age and is growing 95% Bourbon (70% is red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it is possible to spot some Typica and Kenya trees. The farm is run using environmentally friendly practices because they are trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión. The naturally processed version of this coffee was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir in the world of barista competition by using the naturally processed lot in his milk drinks and his signature drink, and then using the washed version (this coffee) as his espresso. He caused such a stir that he won! That year I had roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which I was stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition. :) In the cup I get Fruit Salad sweets, a lot of white sugar, and candied lemon. A very clean, sweet and delicious coffee. Country: El Salvador Region: Apaneca-Ilamatepec mountain range City: Santa Ana Farm: La Ilusión Farmer: Juan Jose Ernesto Menéndez Argüello Altitude: 1,750–1,850 m.a.s.l. Variety: Bourbon Processing system: Washed CUPPING NOTES Fruit salad sweets, white sugar, candied lemon. Clean cup: (1–8): 8 Sweetness: (1–8): 7 Acidity: (1–8): 7 Mouthfeel: (1–8): 6 Flavour: (1–8): 7.5 Aftertaste: (1–8): 6.5 Balance: (1–8): 8 Overall: (1–8): 8 Correction:(+36): +36 Total: (max. 100): 94 Roasting Information Medium – just before second crack starts. "Quick Look" Guide Fruit salad sweets, white sugar, candied lemon.

Pete and Holly talk about their roastratings.com scoring system, drinkability, miniature Australian pour-overs, consulting, and why weighing every shot is a giant waste of time.

This years Specialty Coffee Association of America Convention also featured the World Barista championships. This meant many interesting people were there, so we used our mic to record some of the amazing conversations had. This one comes from Cosimo Libardo who most will know from his trail blazing time as Sales Director at Nuova Simonelli, who now is the Managing Director of Toby Estate in Australia. Cosimo is a previous speaker on tamper Tantrum and its always a pleasure to hear his words of wisdom. Listen and enjoy

This years Specialty Coffee Association of America Convention also featured the World Barista championships. This meant many interesting people were there, so we used our mic to record some of the amazing conversations had. This one comes from Cosimo Libardo who most will know from his trail blazing time as Sales Director at Nuova Simonelli, who now is the Managing Director of Toby Estate in Australia. Cosimo is a previous speaker on tamper Tantrum and its always a pleasure to hear his words of wisdom. Listen and enjoy

This years Specialty Coffee Association of America Convention also featured the World Barista championships. This meant many interesting people were there, so we used our mic to record some of the amazing conversations had. This one comes from Ben Put who is the Canadian Barista Champion and although he didn't know this at the time the 3rd place World barista in the 2015 competition. Listen and enjoy

This years Specialty Coffee Association of America Convention also featured the World Barista championships. This meant many interesting people were there, so we used our mic to record some of the amazing conversations had. This one comes from Ben Put who is the Canadian Barista Champion and although he didn't know this at the time the 3rd place World barista in the 2015 competition. Listen and enjoy

Poul interviews 2011 World Barista Champion Alejandro Mendez and his mentor and trainer Federico Bolanos from Viva Espresso in El Salvador.