Podcasts about world barista champion

Pete Licata, former World Barista Champion, joins us to talk about ‘Caffeine Control Coffee,' an Australian roastery launched by Pete and his wife in 2024. The brand focuses on managing caffeine intake for improved sleep and overall wellbeing (we were served some hard truths!). We discuss various decaffeination methods as well as a greater need for caffeine education. Pete shares his experience in the industry, from his first competition back in 2005, to moving to Melbourne in 2019 for a R&D role at Nomad Coffee Group.  Plus, what are our thoughts on loyalty cards in cafes? And what trends does Pete see for the future of the coffee industry? Thanks for joining us Pete, it was a pleasure to chat. (we are reconsidering our caffeine intake!)  See what Pete is up to here: https://www.instagram.com/petelicata/  Caffeine Control: https://caffeinecontrol.coffee/  Want more coffee content?  IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share<sid=4e8cead0-6644-4c4a-b419-28c825b1b236  Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Proudly sponsored by Eco Barista!  https://www.ecobarista.com.au/    Love you for listening!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"******************************This is the 5th episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.Our guest on the podcast in this series is Pete Licata, co-founder of the brand new roasted coffee brand Caffeine Control Coffee and 2013 World Barista Champion.This series focuses on the idea that our coffee industry is at a turning point. We examine the industry's past, present, and future and explore challenging questions that may prove sobering over time.The five episodes of this series are:1. We're at a Turning Point In Coffee - https://youtu.be/-t7Z_O2LEm82. The Relevance of Coffee Competitions - https://youtu.be/WG_wMutQ_E43. 2025 Is Different From All Other Years In Coffee - https://youtu.be/bM_k_grRE2E4. Caffeine Trends In Coffee - https://youtu.be/28wCcpVJI1U5. Launching A Coffee Brand in 2025 - https://youtu.be/dG24xtmv9F8In this final episode of the series, Lee and Pete delve into the challenges and fears of launching a new coffee roasting business in a tumultuous economy, and the value of having a clear vision and mission. The episode covers the importance of understanding cost structures, pricing strategies, and the emotional rollercoaster that comes with entrepreneurship. Pete shares his journey, experiences, and the reasons behind starting Caffeine Control Coffee, a business aiming to offer solutions for better health and wellbeing through coffee. Don't miss the insightful conversation and practical advice for aspiring business owners.00:00 Introduction: The Reality of Starting a Business00:18 Navigating the Path with a Clear Vision01:01 Sponsorship Message: Map It Forward Workshop01:39 Welcome and Reflections on the Podcast Series02:23 Discussing the Journey of Caffeine Control Coffee03:26 The Importance of a Unique Product05:40 Challenges and Rewards of Starting a Roastery06:58 The Role of Consulting and Mastermind Groups08:50 The Fundamentals of Running a Business in 202512:24 Building Relationships in the Coffee Industry13:53 Understanding the Business Side of Coffee18:16 Pricing Strategies and Market Challenges24:13 Pricing and Sourcing Micro Lot Coffees26:02 Understanding Business Costs and OPEX27:49 Challenges of Scaling a Coffee Business31:01 Advice for Starting a Business in 202538:38 Introducing Caffeine Control's Coffee Products42:12 Shipping and Logistics43:30 Series Conclusion and Final Thoughts Connect with Caffeine Control Coffee and Pete Licata here:• https://caffeinecontrol.coffee/• https://www.facebook.com/profile.php?id=61560412733106• https://www.instagram.com/caffeinecontrol.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"******************************This is the 5th episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.Our guest on the podcast in this series is Pete Licata, co-founder of the brand new roasted coffee brand Caffeine Control Coffee and 2013 World Barista Champion.This series focuses on the idea that our coffee industry is at a turning point. We examine the industry's past, present, and future and explore challenging questions that may prove sobering over time.The five episodes of this series are:1. We're at a Turning Point In Coffee - https://youtu.be/-t7Z_O2LEm82. The Relevance of Coffee Competitions - https://youtu.be/WG_wMutQ_E43. 2025 Is Different From All Other Years In Coffee - https://youtu.be/bM_k_grRE2E4. Caffeine Trends In Coffee - https://youtu.be/28wCcpVJI1U5. Launching A Coffee Brand in 2025 - https://youtu.be/dG24xtmv9F8In this final episode of the series, Lee and Pete delve into the challenges and fears of launching a new coffee roasting business in a tumultuous economy, and the value of having a clear vision and mission. The episode covers the importance of understanding cost structures, pricing strategies, and the emotional rollercoaster that comes with entrepreneurship. Pete shares his journey, experiences, and the reasons behind starting Caffeine Control Coffee, a business aiming to offer solutions for better health and wellbeing through coffee. Don't miss the insightful conversation and practical advice for aspiring business owners.00:00 Introduction: The Reality of Starting a Business00:18 Navigating the Path with a Clear Vision01:01 Sponsorship Message: Map It Forward Workshop01:39 Welcome and Reflections on the Podcast Series02:23 Discussing the Journey of Caffeine Control Coffee03:26 The Importance of a Unique Product05:40 Challenges and Rewards of Starting a Roastery06:58 The Role of Consulting and Mastermind Groups08:50 The Fundamentals of Running a Business in 202512:24 Building Relationships in the Coffee Industry13:53 Understanding the Business Side of Coffee18:16 Pricing Strategies and Market Challenges24:13 Pricing and Sourcing Micro Lot Coffees26:02 Understanding Business Costs and OPEX27:49 Challenges of Scaling a Coffee Business31:01 Advice for Starting a Business in 202538:38 Introducing Caffeine Control's Coffee Products42:12 Shipping and Logistics43:30 Series Conclusion and Final Thoughts Connect with Caffeine Control Coffee and Pete Licata here:• https://caffeinecontrol.coffee/• https://www.facebook.com/profile.php?id=61560412733106• https://www.instagram.com/caffeinecontrol.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"******************************This is the 4th episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.Our guest on the podcast in this series is Pete Licata, co-founder of the brand new roasted coffee brand Caffeine Control Coffee and 2013 World Barista Champion.This series focuses on the idea that our coffee industry is at a turning point. We examine the industry's past, present, and future and explore challenging questions that may prove sobering over time.The five episodes of this series are:1. We're at a Turning Point In Coffee - https://youtu.be/-t7Z_O2LEm82. The Relevance of Coffee Competitions - https://youtu.be/WG_wMutQ_E43. 2025 Is Different From All Other Years In Coffee - https://youtu.be/bM_k_grRE2E4. Caffeine Trends In Coffee - https://youtu.be/28wCcpVJI1U5. Launching A Coffee Brand in 2025 - https://youtu.be/dG24xtmv9F8In this episode of the series, join Lee and Pete in an insightful discussion about caffeine in coffee. This episode covers caffeine content in different brewing methods, the emerging trend of decaf coffee, and caffeine's health impacts. From understanding dose impact to the role of caffeine in taste and health, this episode brings a new perspective to the coffee industry. Don't miss out on this valuable conversation.00:00 Understanding Caffeine in Coffee00:21 Exciting News: Regenerative Coffee Farming Workshops01:42 Introduction to the Daily Coffee Pro Series01:56 The Rise of Decaf Coffee06:39 Health Impacts of Caffeine11:45 Challenges in Measuring Caffeine Content16:50 Decaf Coffee: Myths and Realities22:56 Caffeine Content in Different Brew Methods30:42 Choosing the Right Decaffeination Process33:52 Looking Ahead: Caffeine in the Coffee Industry34:15 Conclusion and Next Episode Preview Connect with Caffeine Control Coffee and Pete Licata here:• https://caffeinecontrol.coffee/• https://www.facebook.com/profile.php?id=61560412733106• https://www.instagram.com/caffeinecontrol.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"******************************This is the 4th episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.Our guest on the podcast in this series is Pete Licata, co-founder of the brand new roasted coffee brand Caffeine Control Coffee and 2013 World Barista Champion.This series focuses on the idea that our coffee industry is at a turning point. We examine the industry's past, present, and future and explore challenging questions that may prove sobering over time.The five episodes of this series are:1. We're at a Turning Point In Coffee - https://youtu.be/-t7Z_O2LEm82. The Relevance of Coffee Competitions - https://youtu.be/WG_wMutQ_E43. 2025 Is Different From All Other Years In Coffee - https://youtu.be/bM_k_grRE2E4. Caffeine Trends In Coffee - https://youtu.be/28wCcpVJI1U5. Launching A Coffee Brand in 2025 - https://youtu.be/dG24xtmv9F8In this episode of the series, join Lee and Pete in an insightful discussion about caffeine in coffee. This episode covers caffeine content in different brewing methods, the emerging trend of decaf coffee, and caffeine's health impacts. From understanding dose impact to the role of caffeine in taste and health, this episode brings a new perspective to the coffee industry. Don't miss out on this valuable conversation.00:00 Understanding Caffeine in Coffee00:21 Exciting News: Regenerative Coffee Farming Workshops01:42 Introduction to the Daily Coffee Pro Series01:56 The Rise of Decaf Coffee06:39 Health Impacts of Caffeine11:45 Challenges in Measuring Caffeine Content16:50 Decaf Coffee: Myths and Realities22:56 Caffeine Content in Different Brew Methods30:42 Choosing the Right Decaffeination Process33:52 Looking Ahead: Caffeine in the Coffee Industry34:15 Conclusion and Next Episode Preview Connect with Caffeine Control Coffee and Pete Licata here:• https://caffeinecontrol.coffee/• https://www.facebook.com/profile.php?id=61560412733106• https://www.instagram.com/caffeinecontrol.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"******************************This is the 3rd episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.Our guest on the podcast in this series is Pete Licata, co-founder of the brand new roasted coffee brand Caffeine Control Coffee and 2013 World Barista Champion.This series focuses on the idea that our coffee industry is at a turning point. We examine the industry's past, present, and future and explore challenging questions that may prove sobering over time.The five episodes of this series are:1. We're at a Turning Point In Coffee - https://youtu.be/-t7Z_O2LEm82. The Relevance of Coffee Competitions - https://youtu.be/WG_wMutQ_E43. 2025 Is Different From All Other Years In Coffee - https://youtu.be/bM_k_grRE2E4. Caffeine Trends In Coffee - https://youtu.be/28wCcpVJI1U5. Launching A Coffee Brand in 2025 - https://youtu.be/dG24xtmv9F8In this episode of The Daily Coffee Pro by Map It Forward, Lee and Pete delve into the transformation currently sweeping the coffee industry. They discuss critical topics such as the ongoing shifts toward home brewing and roasting, the financial pressures of the coffee value chain, and the pivotal changes impacting producers and consumers alike. With a focus on coffee competitions, market instability, and rising costs, the conversation explores why it's imperative not to deflect but to take control of one's destiny during this bumpy ride. Additionally, insights into the future of specialty versus commercial coffee, the importance of sustainable practices, and producer challenges highlight the urgency for industry-wide awareness and adaptation. Don't miss out on this significant discussion that touches on the current reckoning in the coffee world and what lies ahead. Subscribe, like, comment, and share to stay informed on vital industry trends and knowledge.00:00 Introduction: Navigating Uncertainty00:47 Sponsorship Message: Become a Coffee Consultant01:25 Series Overview: Shifts in the Coffee Industry01:52 The Reckoning: Industry Changes and Challenges04:09 Economic Pressures and Value Chain06:49 Specialty vs. Commercial Coffee11:28 Producer Perspectives and Future Concerns24:09 The Future of Coffee: Trends and Predictions32:01 Conclusion: Reflecting on Coffee's Future Connect with Caffeine Control Coffee and Pete Licata here:• https://caffeinecontrol.coffee/• https://www.facebook.com/profile.php?id=61560412733106• https://www.instagram.com/caffeinecontrol.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"******************************This is the 3rd episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.Our guest on the podcast in this series is Pete Licata, co-founder of the brand new roasted coffee brand Caffeine Control Coffee and 2013 World Barista Champion.This series focuses on the idea that our coffee industry is at a turning point. We examine the industry's past, present, and future and explore challenging questions that may prove sobering over time.The five episodes of this series are:1. We're at a Turning Point In Coffee - https://youtu.be/-t7Z_O2LEm82. The Relevance of Coffee Competitions - https://youtu.be/WG_wMutQ_E43. 2025 Is Different From All Other Years In Coffee - https://youtu.be/bM_k_grRE2E4. Caffeine Trends In Coffee - https://youtu.be/28wCcpVJI1U5. Launching A Coffee Brand in 2025 - https://youtu.be/dG24xtmv9F8In this episode of The Daily Coffee Pro by Map It Forward, Lee and Pete delve into the transformation currently sweeping the coffee industry. They discuss critical topics such as the ongoing shifts toward home brewing and roasting, the financial pressures of the coffee value chain, and the pivotal changes impacting producers and consumers alike. With a focus on coffee competitions, market instability, and rising costs, the conversation explores why it's imperative not to deflect but to take control of one's destiny during this bumpy ride. Additionally, insights into the future of specialty versus commercial coffee, the importance of sustainable practices, and producer challenges highlight the urgency for industry-wide awareness and adaptation. Don't miss out on this significant discussion that touches on the current reckoning in the coffee world and what lies ahead. Subscribe, like, comment, and share to stay informed on vital industry trends and knowledge.00:00 Introduction: Navigating Uncertainty00:47 Sponsorship Message: Become a Coffee Consultant01:25 Series Overview: Shifts in the Coffee Industry01:52 The Reckoning: Industry Changes and Challenges04:09 Economic Pressures and Value Chain06:49 Specialty vs. Commercial Coffee11:28 Producer Perspectives and Future Concerns24:09 The Future of Coffee: Trends and Predictions32:01 Conclusion: Reflecting on Coffee's Future Connect with Caffeine Control Coffee and Pete Licata here:• https://caffeinecontrol.coffee/• https://www.facebook.com/profile.php?id=61560412733106• https://www.instagram.com/caffeinecontrol.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"******************************This is the 2nd episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.Our guest on the podcast in this series is Pete Licata, co-founder of the brand new roasted coffee brand Caffeine Control Coffee and 2013 World Barista Champion.This series focuses on the idea that our coffee industry is at a turning point. We examine the industry's past, present, and future and explore challenging questions that may prove sobering over time.The five episodes of this series are:1. We're at a Turning Point In Coffee - https://youtu.be/-t7Z_O2LEm82. The Relevance of Coffee Competitions - https://youtu.be/WG_wMutQ_E43. 2025 Is Different From All Other Years In Coffee - https://youtu.be/bM_k_grRE2E4. Caffeine Trends In Coffee - https://youtu.be/28wCcpVJI1U5. Launching A Coffee Brand in 2025 - https://youtu.be/dG24xtmv9F8In this episode of The Daily Coffee Pro by Map It Forward, Lee and Pete explore the significance and implications of coffee competitions. The discussion revolves around how winning such events, particularly the World Barista Championship, can transform careers. They delve into the substantial financial benefits, networking opportunities, and career shifts that result from these competitions. However, Lee and Pete also critically examine the current state of the competition ecosystem, discussing its elitism, financial barriers, and whether it truly advances the coffee industry. They consider the potential for more meaningful uses of time and resources towards solving industry-wide issues. The episode concludes with a reflection on the need for evolving and diversifying the methods by which the coffee industry moves forward.00:00 Life-Changing Competitions01:05 Regenerative Coffee Farming Workshops02:26 Introduction to the Series with Pete Licata02:42 The Role and Impact of Coffee Competitions05:26 Challenges and Evolution of Competitions08:48 Financial and Accessibility Issues23:06 The Psychological Impact of Competitions25:04 The Shadow Industry of Coffee Competitions26:38 Future Directions and Industry Challenges36:40 Closing Thoughts and Next Episode Preview Connect with Caffeine Control Coffee and Pete Licata here:• https://caffeinecontrol.coffee/• https://www.facebook.com/profile.php?id=61560412733106• https://www.instagram.com/caffeinecontrol.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"******************************This is the 2nd episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.Our guest on the podcast in this series is Pete Licata, co-founder of the brand new roasted coffee brand Caffeine Control Coffee and 2013 World Barista Champion.This series focuses on the idea that our coffee industry is at a turning point. We examine the industry's past, present, and future and explore challenging questions that may prove sobering over time.The five episodes of this series are:1. We're at a Turning Point In Coffee - https://youtu.be/-t7Z_O2LEm82. The Relevance of Coffee Competitions - https://youtu.be/WG_wMutQ_E43. 2025 Is Different From All Other Years In Coffee - https://youtu.be/bM_k_grRE2E4. Caffeine Trends In Coffee - https://youtu.be/28wCcpVJI1U5. Launching A Coffee Brand in 2025 - https://youtu.be/dG24xtmv9F8In this episode of The Daily Coffee Pro by Map It Forward, Lee and Pete explore the significance and implications of coffee competitions.The discussion revolves around how winning such events, particularly the World Barista Championship, can transform careers. They delve into the substantial financial benefits, networking opportunities, and career shifts that result from these competitions.However, Lee and Pete also critically examine the current state of the competition ecosystem, discussing its elitism, financial barriers, and whether it truly advances the coffee industry. They consider the potential for more meaningful uses of time and resources towards solving industry-wide issues.The episode concludes with a reflection on the need for evolving and diversifying the methods by which the coffee industry moves forward.00:00 Life-Changing Competitions01:05 Regenerative Coffee Farming Workshops02:26 Introduction to the Series with Pete Licata02:42 The Role and Impact of Coffee Competitions05:26 Challenges and Evolution of Competitions08:48 Financial and Accessibility Issues23:06 The Psychological Impact of Competitions25:04 The Shadow Industry of Coffee Competitions26:38 Future Directions and Industry Challenges36:40 Closing Thoughts and Next Episode PreviewConnect with Caffeine Control Coffee and Pete Licata here:• https://caffeinecontrol.coffee/• https://www.facebook.com/profile.php?id=61560412733106• https://www.instagram.com/caffeinecontrol.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"******************************This is the first episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.Our guest on the podcast in this series is Pete Licata, co-founder of the brand new roasted coffee brand Caffeine Control Coffee and 2013 World Barista Champion.This series focuses on the idea that our coffee industry is at a turning point. We examine the industry's past, present, and future and explore challenging questions that may prove sobering over time.The five episodes of this series are:1. We're at a Turning Point In Coffee - https://youtu.be/-t7Z_O2LEm8 2. The Relevance of Coffee Competitions - https://youtu.be/WG_wMutQ_E43. 2025 Is Different From All Other Years In Coffee - https://youtu.be/bM_k_grRE2E 4. Caffeine Trends In Coffee - https://youtu.be/28wCcpVJI1U 5. Launching A Coffee Brand in 2025 - https://youtu.be/dG24xtmv9F8 In this episode of the Daily Coffee Pro by Map It Forward, Lee and Pete explore the lack of industry standards, the evolving concept of specialty coffee, and the challenges faced by new entrants in the coffee business. Pete shares insights from his 20+ years of experience, including the impact of caffeine and the necessity of industry cohesion. Learn about the turning point the coffee industry is experiencing and how we can navigate these changes. Stay tuned for upcoming episodes where they dive deeper into topics like coffee competitions.00:00 Introduction to the Cafe Industry00:43 Sponsorship Message01:21 Welcome and Series Introduction02:04 Meet Pete Licata02:18 Pete's Journey in the Coffee Industry05:06 Focus on Caffeine07:21 The Evolution of the Coffee Industry10:38 Challenges in Specialty Coffee19:16 Reinventing the Wheel in Coffee21:39 The Need for Industry Cohesion25:06 Conclusion and Next Episode TeaserConnect with Caffeine Control Coffee and Pete Licata here:• https://caffeinecontrol.coffee/• https://www.facebook.com/profile.php?id=61560412733106• https://www.instagram.com/caffeinecontrol.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"******************************This is the first episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.Our guest on the podcast in this series is Pete Licata, co-founder of the brand new roasted coffee brand Caffeine Control Coffee and 2013 World Barista Champion.This series focuses on the idea that our coffee industry is at a turning point. We examine the industry's past, present, and future and explore challenging questions that may prove sobering over time.The five episodes of this series are:1. We're at a Turning Point In Coffee - https://youtu.be/-t7Z_O2LEm8 2. The Relevance of Coffee Competitions - https://youtu.be/WG_wMutQ_E43. 2025 Is Different From All Other Years In Coffee - https://youtu.be/bM_k_grRE2E 4. Caffeine Trends In Coffee - https://youtu.be/28wCcpVJI1U 5. Launching A Coffee Brand in 2025 - https://youtu.be/dG24xtmv9F8 In this episode of the Daily Coffee Pro by Map It Forward, Lee and Pete explore the lack of industry standards, the evolving concept of specialty coffee, and the challenges faced by new entrants in the coffee business. Pete shares insights from his 20+ years of experience, including the impact of caffeine and the necessity of industry cohesion. Learn about the turning point the coffee industry is experiencing and how we can navigate these changes. Stay tuned for upcoming episodes where they dive deeper into topics like coffee competitions.00:00 Introduction to the Cafe Industry00:43 Sponsorship Message01:21 Welcome and Series Introduction02:04 Meet Pete Licata02:18 Pete's Journey in the Coffee Industry05:06 Focus on Caffeine07:21 The Evolution of the Coffee Industry10:38 Challenges in Specialty Coffee19:16 Reinventing the Wheel in Coffee21:39 The Need for Industry Cohesion25:06 Conclusion and Next Episode TeaserConnect with Caffeine Control Coffee and Pete Licata here:• https://caffeinecontrol.coffee/• https://www.facebook.com/profile.php?id=61560412733106• https://www.instagram.com/caffeinecontrol.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Hello! It's our World Of Coffee Dubai Special !, double the caffeine, double the podcasts. Today we welcome Hidenori Izaki! Hidenori is a World Barista Champion, coffee business consultant and founder of Cokuun Coffee Shop. He's a legend in the coffee world, making history as Japan's first Barista Champion and mentoring others to success, including champion Sasa Sestic.  In this episode, we discuss his exclusive ‘reservation-only' coffee shop and explore his vision of elevating coffee to a fine dining experience. Plus, Hidenori shares his objectives as the latest board member for the SCA, and explains why baristas should become celebrity figures in order to elevate the industry.  If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! It was amazing to chat with Hidenori at World of Coffee Dubai! Stay tuned for all the great World of Coffee content coming your way. Find Hidenori at - @hide_izaki Instagram:https://www.instagram.com/hide_izaki?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Where to find us: Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Proudly sponsored by Eco Barista! Find them: @ecobarista Instagram:https://www.instagram.com/eco_barista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==   Website:https://www.ecobarista.com.au/  Want more coffee content? Follow us on instagram @itsjustcoffee or browse all of our content here. Love you for listening! Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello from Dubai!! Mikael Jasin, the reigning World Barista Champion, took the title at the 2024 competition in South Korea! Now we're at ‘World of Coffee - Dubai' asking him some hard hitters; How did it feel to win the Championship…what was his experience as a barista in Melbourne…his thoughts on UAE coffee culture…the top three coffee cities… and how he spends his time when he's not immersed in the coffee world. Plus!! What's next for the future of the specialty coffee scene? Mikael is the perfect person to ask. Dubbed "Indonesian Coffee's Agent for Change" by Barista Magazine, he's making a significant impact on the coffee industry in Jakarta and around the world. If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! Massive thanks to Mikael for joining us for another one of our epic live podcasts at ‘World Of Coffee - Dubai!'. Look out for heaps more expo content on our socials, and stay tuned for more live pods! Find Mikael at: Mikael Jasin - @mikaeljasin Instagram - https://www.instagram.com/mikaeljasin?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Where to find us: Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Proudly sponsored by Eco Barista! Find them: @ecobarista Instagram:https://www.instagram.com/eco_barista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==   Website:https://www.ecobarista.com.au/  Want more coffee content? Follow us on instagram @itsjustcoffee or browse all of our content here. Love you for listening! Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Learn more about your ad choices. Visit megaphone.fm/adchoices

Yello! We've got a treat for you today… Sasa Sestic, aka ‘The Coffee Man,' is here – and he's OBSESSED with coffee! Sasa is a World Barista Champion and the founder of Ona Coffee, Project Origin, and Nucleus. In this episode, he shares his incredible journey—from a turbulent childhood in former Yugoslavia to playing handball at the Sydney Olympics, roasting coffee from his garage, and winning the 2015 World Barista Championship in Seattle. He's done it all! We'll dive into the ways Sasa has revolutionised the coffee industry: Pioneering methods like carbonic maceration (a fermentation technique that unlocks new flavors), the ‘Compass' tool, and extract chilling balls. Plus, stick around to hear about the three best coffees he's ever tasted – you'll want to try these ASAP! Finally, Sasa shares his thoughts on the future of coffee: Can AI and automation complement the human touch in the art of coffee service? If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! Big thanks to Sasa for gracing our humble studio, we absolutely LOVED this conversation! Find Sasa at - @sasasestic Instagram:https://www.instagram.com/sasasestic?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Ona Coffee - @onacoffee Instagram:https://www.instagram.com/onacoffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Where to find us: Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Proudly sponsored by Eco Barista! Find them: @ecobarista Instagram:https://www.instagram.com/eco_barista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==   Website:https://www.ecobarista.com.au/  Want more coffee content? Follow us on instagram @itsjustcoffee or browse all of our content here. Love you for listening! Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mikael Jasin, the 2024 World Barista Champion, has significantly impacted both the global coffee stage and the future of Indonesian coffee. His journey to prominence began with his participation in the Indonesian Barista Championship, where he placed second in 2018 and 2019 before winning the national title in 2020. His dedication and innovative techniques have earned him a reputation for excellence, culminating in his recent world championship win in Busan, South Korea.Jasin's approach to coffee is deeply rooted in mindfulness and sensory engagement. At the World Barista Championship, he captivated judges with his carefully crafted beverages, each designed to evoke specific emotions and memories. For example, his milk-based course featured a blend of dairy, cashew, and oat milks to create a complex, layered drink with flavors of peach liquor and cantaloupe. His espresso course showcased a Panamanian Geisha, highlighting delicate floral and citrus notes.Beyond his personal achievements, Jasin is a driving force in the Indonesian coffee industry. He co-founded So So Good Coffee Company and CATUR Coffee Company, focusing on elevating the quality of Indonesian coffee from farm to cup. His efforts include training baristas, consulting cafe owners, and partnering with farmers to improve post-harvest processing techniques. This holistic approach aims to enhance the overall quality and consistency of Indonesian coffee, benefiting the entire supply chain.Jasin's victory has brought global attention to Indonesian coffee, which has often been overshadowed by other coffee-producing nations. His success serves as an inspiration for aspiring baristas and coffee professionals in Indonesia, highlighting the unique qualities and potential of Indonesian coffee. As a result, there is a renewed interest in coffee cultivation among younger generations and increased government support for coffee exports.Mikael Jasin's achievements not only underscore his personal dedication and skill but also signify a promising future for Indonesian coffee. His contributions are helping to shape a more vibrant and recognized coffee industry in Indonesia, with a focus on quality, innovation, and sustainability.『Guest Speaker 』Mikael Jasin 2024 World Barista Championship Co-Founder of So So Good Company Co-Founder of CATUR Coffee Company Co-Founder of OmakafeHost：Yike / Yujia『Reference Journals』https://ssgcoffeecompany.com/pages/mikael-jasinhttps://specialprojects.sprudge.com/?p=411https://magazine.coffee/blog/2/6765/mikael-jasin-of-indonesia-is-crowned-world-barista-champion-2024https://thecoffeelifestyle.com/article/detail/indonesian-barista-mikael-jasin-clinches-world-championship-victoryhttps://urnex.com/ambassadors/mikael-jasinhttps://www.beanscenemag.com.au/mikael-jasin-crowned-world-barista-champion-2024/

World Barista Champion 2024, Mikael Jasin, kembali hadir di Ray Janson Radio. Kali ini, Mikael akan bercerita tentang proses di balik kemenangannya sebagai juara dunia kopi. Ia akan mengungkap alasan di balik pemilihan topik "Mindfulness" dan "Detachment", yang dipilih setelah mengalami burnout pasca kompetisi di Milan. Mikael juga menceritakan bahwa kemenangannya diperoleh melalui kepercayaan diri yang dibangun dari banyaknya latihan. Setelah 10 tahun berkompetisi, akhirnya ia berhasil menjadi juara. Tonton video selengkapnya di #RayJansonRadio #416 PERJUANGAN JUARA DUNIA KOPI WITH MIKAEL JASIN | RAY JANSON RADIO Enjoy the show! Instagram:Mikael Jasin: https://www.instagram.com/mikaeljasin/ DON'T FORGET TO LIKE AND SUBSCRIBE ! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio TikTok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #Indonesia

Two of the most important things that help coffee farmers are market access, and being able to invigorate the younger generation to work in and advocate for coffee farming.  While at the SCA Expo in Chicago this year I tasted some amazing coffees from Colombia that were presented by today's guest who has taken one the challenge to represent her family's farm and many other small farmers in Colombia while also inspire the next generation in the process.  Yolima Taborda Rojas is the founder of Paisa Coffee and a native Colombian and daughter of coffee farmers. Her dream has always been to share the love she has for coffee with the world. I believe the best cup of coffee is achieved when both farmers and roasters work together to improve quality and add value. ‍ Yolima was born and raised on Finca la Vega farm, which is currently one of Paisa's partner farms. At Paisa Coffee they have some of the most special coffees to offer to the world. Coming straight from origin gives Yolima the opportunity and honor to speak on behalf of her family and neighbor farmers to share with coffee roasters what they want to show and what they have to offer through long-standing relationships with coffee farmers in Colombia  We cover: Growing up in a coffee family in Colombia the importance of education and the value of coffee to their livelihood.  Yolima's journey from the farm to college in Medellin and eventually to the United States   Discovering the potential of direct trade and started her own coffee business, bridging the gap between farmers and roasters. The importance of feedback from roasters Why managing risk in the coffee business requires a conservative approach and a willingness to experiment with smaller changes. How education and technology play a key role in empowering the next generation of coffee farmers. Why supporting both specialty and commercial coffees is important for the sustainability How consumers have the power to drive change by asking questions, seeking information, and supporting ethical and sustainable practices Links: https://www.paisacoffee.net/about @paisacoffeellc Related Episodes:  319 : A Conversation w/ World Barista Champion, Diego Campos of Colombia! 103 : The Colombian Coffee Connection w/ Ervin Liz Sustainability Series #2 : Importing & Roasting 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com  

When you think about quality coffee and what it takes to help usher in change in both how it is rendered and then how it is perceived globally, you would likely be overwhelmed with the notion. It is a lifelong vocation that requires not only personal commitment, but a large team of people to accomplish it Toady we get to talk with the new World Barista Champion Boram Um, who's family has been on this quest since his father moved to Brazil from Korea to begin his second professional life as a coffee farmer.  Boram graduated in Business in Boston University and joined his father in the world of coffee in 2014 being certified as a Q-grader. With the desire of an entrepreneur he founded Um Coffee Co. in 2016 and in 2017 achieved best coffee shop in Sao Paulo.  Since 2019 he began competing in Barista Competitions and for 3 years straight was crowned national champion in Brazil. In 2023 for the first time in history of Brazil Boram achieved 1st place in the World Barista Championship.  Boram has been traveling the globe speaking and presenting to audiences of coffee professionals in places like Leaders Forum at the Cafe Show in Korea, Hotelex 2023 in Shenzhen China, and Coffee Fest Madrid, and many others. Today we get to talk about Boram's career, competition, and the business of rewriting the script for coffee in Brazil and achieving higher quality in coffee.  In this episodes you will learn about: Boram's Journey in Coffee Managing People and Quality Control Impact of Coffee Shops on Farming Practices Winning the World Barista Championship Focus on People and Coffee Um Coffee Co.: From Farm to Cafe Sustainable Practices in Coffee Production Building Relationships with Coffee Producers The Importance of Training and Education Expanding Um Coffee Co.'s Reach The Global Coffee Community Um Coffee Co.'s Future Plans Links: Instagram: @boramum @umcoffeeco @fazendaumcoffeeco https://www.umcoffeeco.com.br/?lang=en WATCH Boram Um's Performance   Related episodes:  452: CHAMPIONING THE CUSTOMER EXPERIENCE IN COFFEE W/ 3X SA BARISTA CHAMPION, WINSTON DOUGLAS THOMAS OF CEDAR COFFEE 451: BUSINESS GROWTH, INTEGRITY, AND COFFEE FARMER EQUITY W/ MARTIN MAYORGA OF MAYORGA COFFEE 444: FOUNDER FRIDAY! W/ JULIA PEIXOTO PETERS OF PEIXOTO COFFEE, ARIZONA

This is the 5th in a 5-part series with Tim Wendelboe on The Daily Coffee Pro Podcast by Map It Forward. Tim owns the Tim Wendelboe espresso bar and roastery in Oslo, Norway, and World Barista Champion. In this series, Tim and podcast host and Map It Forward Founder, Lee Safar will discuss the significantly evolving specialty coffee market.In this final episode of the series, Tim and Lee explore whether this trend (and trends in general) is good for the specialty coffee market and its stakeholders.Connect with Tim Wendelboe Coffee:Instagram: https://www.instagram.com/timwendelboe/ Website: https://timwendelboe.no/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

This is the 5th in a 5-part series with Tim Wendelboe on The Daily Coffee Pro Podcast by Map It Forward. Tim owns the Tim Wendelboe espresso bar and roastery in Oslo, Norway, and World Barista Champion. In this series, Tim and podcast host and Map It Forward Founder, Lee Safar will discuss the significantly evolving specialty coffee market.In this final episode of the series, Tim and Lee explore whether this trend (and trends in general) is good for the specialty coffee market and its stakeholders.Connect with Tim Wendelboe Coffee:Instagram: https://www.instagram.com/timwendelboe/ Website: https://timwendelboe.no/ The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

This is the 4th in a 5-part series with Tim Wendelboe on The Daily Coffee Pro Podcast by Map It Forward. Tim owns the Tim Wendelboe espresso bar and roastery in Oslo, Norway, and World Barista Champion. In this series, Tim and podcast host and Map It Forward Founder, Lee Safar will discuss the significantly evolving specialty coffee market.In this episode of the series, Tim discusses what he believes the rapid shifts in the industry will mean for the evolution of the specialty coffee industry.Connect with Tim Wendelboe Coffee:Instagram: https://www.instagram.com/timwendelboe/ Website: https://timwendelboe.no/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

This is the 4th in a 5-part series with Tim Wendelboe on The Daily Coffee Pro Podcast by Map It Forward. Tim owns the Tim Wendelboe espresso bar and roastery in Oslo, Norway, and World Barista Champion. In this series, Tim and podcast host and Map It Forward Founder, Lee Safar will discuss the significantly evolving specialty coffee market.In this episode of the series, Tim discusses what he believes the rapid shifts in the industry will mean for the evolution of the specialty coffee industry.Connect with Tim Wendelboe Coffee:Instagram: https://www.instagram.com/timwendelboe/ Website: https://timwendelboe.no/ The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

This is the 3rd in a 5-part series with Tim Wendelboe on The Daily Coffee Pro Podcast by Map It Forward. Tim owns the Tim Wendelboe espresso bar and roastery in Oslo, Norway, and World Barista Champion. In this series, Tim and podcast host and Map It Forward Founder, Lee Safar will discuss the significantly evolving specialty coffee market.In this episode of the series, Tim and Lee explore what the shift in "specialty coffee" means for producers.Connect with Tim Wendelboe Coffee:Instagram: https://www.instagram.com/timwendelboe/ Website: https://timwendelboe.no/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

This is the 3rd in a 5-part series with Tim Wendelboe on The Daily Coffee Pro Podcast by Map It Forward. Tim owns the Tim Wendelboe espresso bar and roastery in Oslo, Norway, and World Barista Champion. In this series, Tim and podcast host and Map It Forward Founder, Lee Safar will discuss the significantly evolving specialty coffee market.In this episode of the series, Tim and Lee explore what the shift in "specialty coffee" means for producers.Connect with Tim Wendelboe Coffee:Instagram: https://www.instagram.com/timwendelboe/ Website: https://timwendelboe.no/ The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

This is the 2nd in a 5-part series with Tim Wendelboe on The Daily Coffee Pro Podcast by Map It Forward. Tim owns the Tim Wendelboe espresso bar and roastery in Oslo, Norway, and World Barista Champion. In this series, Tim and podcast host and Map It Forward Founder, Lee Safar will discuss the significantly evolving specialty coffee market.In this episode of the series, Tim gives us his perspective on how the specialty coffee market is shifting and why this is occurring.Connect with Tim Wendelboe Coffee:Instagram: https://www.instagram.com/timwendelboe/ Website: https://timwendelboe.no/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

This is the 2nd in a 5-part series with Tim Wendelboe on The Daily Coffee Pro Podcast by Map It Forward. Tim owns the Tim Wendelboe espresso bar and roastery in Oslo, Norway, and World Barista Champion. In this series, Tim and podcast host and Map It Forward Founder, Lee Safar will discuss the significantly evolving specialty coffee market.In this episode of the series, Tim gives us his perspective on how the specialty coffee market is shifting and why this is occurring.Connect with Tim Wendelboe Coffee:Instagram: https://www.instagram.com/timwendelboe/ Website: https://timwendelboe.no/ The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

This is the first in a 5-part series with Tim Wendelboe on The Daily Coffee Pro Podcast by Map It Forward. Tim owns the Tim Wendelboe espresso bar and roastery in Oslo, Norway, and World Barista Champion. In this series, Tim and podcast host and Map It Forward Founder, Lee Safar will discuss the significantly evolving specialty coffee market.In this first episode of the series, Tim gives us his understanding of how the idea of 'Specialty Coffee" is evolving.Connect with Tim Wendelboe Coffee:Instagram: https://www.instagram.com/timwendelboe/ Website: https://timwendelboe.no/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

This is the first in a 5-part series with Tim Wendelboe on The Daily Coffee Pro Podcast by Map It Forward. Tim owns the Tim Wendelboe espresso bar and roastery in Oslo, Norway, and World Barista Champion. In this series, Tim and podcast host and Map It Forward Founder, Lee Safar will discuss the significantly evolving specialty coffee market.In this first episode of the series, Tim gives us his understanding of how the idea of 'Specialty Coffee" is evolving.Connect with Tim Wendelboe Coffee:Instagram: https://www.instagram.com/timwendelboe/ Website: https://timwendelboe.no/ The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

We're taking a short summer break here at 5THWAVE and returning to our usual schedule in two weeks. But to tide you over we're revisiting a couple of our favourite conversations from the last three years.First up is an incredible James Hoffmann. James is a world-renowned figure in the global coffee industry. A former World Barista Champion, co-founder of Square Mile Coffee Roasters, and author of The World Atlas of Coffee, and a prolific YouTuber who has amassed almost 2 million subscribers.In this conversation, James discusses his ambitions, business tenets, and we discover the mindset that has helped build his remarkable careerSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

In this Podcast Kirk is Joined by the Founder of Newav Coffee Gabrel Tan and 2013 World Barista Champion Pete Licata. In this episode we talk about the recent World Barista Championship breaking down the top 6 routines and about the coffees they used to get them to the final 6. Pete and Gab talk about plans they have for the future in what was a very lovely and long awaited conversation! Enjoy, and stay cool!

On the podcast today we're catching up with newly-crowned World Barista Champion Boram Um. Born in Brazil to South Korean parents, Boram is the founder of boutique specialty coffee business Um Coffee Co. and is the first Brazilian winner in the competition's history. In this conversation, Boram discusses his mission to educate Brazilian consumers about the joys of home-grown specialty coffee and shares his pride in becoming a role model for the next generation of Brazilian specialty coffee professionals.Credits music: "Waves With You" by Natalie Oliveri and Funk LeBlanc in collaboration with The Coffee Music Project and SEB CollectiveSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

LIVE!  From the Orlando Convention Center, it's Morgan Eckroth.  While at the NAFEM Show, not only did she prepare over 3000 drinks in three (3!) days on a Synesso MVP Hydra, but she had time to share some insights about my favorite topic.... coffee!Learn that you don't have to BEGIN as a coffee expert to enjoy espressoWhat a BLT and Espresso have in commonCrack the code to social media successfollow her at @morgandrinkscoffee on Instagram, TikTok, YouTube and Twitter ... you will LEARN so much about the coffee experience.  ***the North American Food Equipment Manufacturers convention.  Wow!** Thanks to our sponsor - Synesso Espresso Machines and our friends at Onyx Coffee Lab,  Middleby, NAFEM, Concordia, Marco Beverage Systems and Ciel Coffee

This was a really fun one. In this latest episode, we dive into three crucial coffee questions: 1. Is the specialty coffee shop in trouble? Can they survive today just making good coffee, or are they doomed to shut their doors without moving into roasting or food service?2. How can we fix the World Barista Championship so that it's more financially inclusive for all competitors; and 3. What does your coffee date's order tell you about them?Also in this episode:Coffeenomics: C-Price looking has risen, good golly.Health Advice: Chris' first date no-nosAd Read: TOPHER15 gets you 15% offListener Question: Ethyl is suffering from caffeine withdrawal.For delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.Episode references:https://perfectdailygrind.com/2023/01/is-the-world-barista-championship-too-expensive/https://www.bonobology.com/dates-coffee-tells/

In this interview, we take a deep dive into the routine of recently crowned World Barista Champion, Anthony Douglas of Axil Coffee Roasters. Anthony was supported by Axil Coffee Roasters Head Roaster Matt Crowley and was coached by industry heavyweight Jack Simpson. Anthony's journey hasn't been without hardships, he came so close to winning the Australian Barista Championship many times. This year he finally overcame that hump and went a step further to become the world's best barista. In this podcast, we talk about the routine itself and Anthony's years-long journey to get there. We also get to hear the account of Matt Crowley and Jack Simpson who were hugely influential in helping Anthony to become the champion. Enjoy this podcast, and as always, STAY COOL!

Jools' dream of owning an espresso machine has come true, but can she become a champion-level barista at home? The stars have aligned dear listeners! Jools has never been shy about the joy she feels when remembering past episodes 'Home Espresso - The God Shot In Your Kitchen' and 'The Beginner's Guide To Pouring Perfect Latte Art'. And, even before Adventures in Coffee, Jools has been dreaming of one day having an espresso machine at home. Thanks to our new sponsor, Rocket Espresso, Jools' dream has come true. So, we thought it would be great to have you share her experience as she starts her home barista journey. You'll learn what the first steps are to getting yourself set up and brewing viscous, rich espressos in your own kitchen. To help her along the way, we have the fantastic Jon Townsend from the Institute of Coffee who came to Casa Velo to give Jools some one-on-one help as she gets acclimated with her very own Rocket Espresso R58 machine. Can Jools become a World Barista Champion in one day? Find out in Jools' Rocket Espresso Home Barista Journey. —Join our Patreon to support the show! https://bit.ly/3vrispx Enjoy the legendary experience of Moccamaster Coffee Brewers: https://bit.ly/3ANRBqQBecome your own barista with Rocket Espresso: https://bit.ly/3RiBXehDo you want see the chrome-tastic machine that Jools used in the episode? Check out the Rocket Espresso R58: https://bit.ly/3LoKgCYWant to learn more about making espresso? Learn more about the Institute of Coffee: https://bit.ly/3DDKB2OAre you going to be in London soon? Check The Service for an exceptional cafe and marketplace experience: https://bit.ly/3DymxOQFollow our wonderful guest on LinkedIn! Jonathan Townsend: https://bit.ly/3BtYLALTake a screenshot and tell your friends about Adventures in Coffee!Tag our Instagram handles:James Harper / Filter Stories: https://bit.ly/2Mlkk0OJools Walker / Lady Velo: http://bit.ly/39VRGewScott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91

Last week in our episode on coffee competitions we featured a clip from a conversation with 2009 World Barista Champion Gwilym Davies and today we bring you the interview in full.Gwilym is the founder of London's iconic Prufrock cafe, is a coffee judge, runs his own barista training centre and recently launched his own coffee brand - The Naughty Dog.In this conversation, Gwilym shares a powerful story of personal growth, how becoming a reluctant winner ended up defining his coffee career, and why now is the time to hand the portafilter to the next generation of coffee professionals. Credits music: "Uncharted Waters" by Cloudy Galvez in collaboration with The Coffee Music ProjectSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear 

On the podcast this week we're examining the market for high end coffee grinders and their essential role in the coffee making process.In conversations with Dale Harris, World Barista Champion and Global New Product & Business Development at Hasbean / Ozone Coffee Roasters, Lena Frick, Head Of Marketing, Hemro Group, and Lauro Fioretti, Chief Engineer, Nuova Simonelli, we discuss just how important grinders are in achieving coffee quality, how much and where operators should be investing in new equipment, and what the future is for grinding technology. Credits music: “She” by Karla Silva for The Coffee Music Project Sign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear 

Many of us dream about turning our passion or hobby into the thing we do everyday, but very few of us actually do it. In this episode I talk to World Barista Champion and co-founder of Square Mile Coffee Roasters James Hoffmann about how he had the confidence to make a career out of coffee. Expect to hear how he built a bricks and mortar business from scratch, his regrets about hustling and burnout, and how he's amassed a YouTube following of 1.23M subscribers.

Having opened two successful Sydney cafes in his career in the coffee industry, Dan Yee joins us for a series to discuss how the Sydney Coffee Industry has been shaped by the pandemic. This is our 5th of 6 episodes with Dan Yee - Owner of Artificer Coffee (cafe and roasting brand) based in Surry Hills, Sydney. In this episode, Dan and Lee explore the questions "Do we Really Need Another World Barista Champion?". Find Dan on Instagram at @artificercoffee and @yeeza

Are you a coffee drinker? My coffee palette has absolutely evolved having been in New York City for most of my life, where it was okay to drink a crappy cup of New York City coffee, to now, living in Australia for about three years and solely having a very Italian-influenced, long black coffee. Just to give you a little context, a long black is a coffee lingo here in Australia for a very dark espresso cup of coffee.  Coffee in Australia is very personal, and there are tricks to creating the perfect cup. So I decided to ask Hugh Kelly, who placed third in the World Barista Championship in Milan, Italy, why coffee is so important here in Australia, as well as how you and I can brew our best cuppa ever! Hugh answers so many questions pertaining to how coffee is sourced, some coffee species available, and what it would take to pay a coffee bean farmer. Learn how much you might have to pay for a cup of coffee in the near future. Hint: How much do you pay for a glass of wine?  If you enjoy the quality of my questions during this conversation, join my free masterclass where I will teach you about the art of asking wildly perceptive questions that will make you sound smart and that will get you what you want at work or in your life. Sign up today on www.melissallarena.com/questions.  Take this opportunity to learn way more about coffee than you ever imagined possible during a one-hour conversation. Share this with a fellow coffee drinker because Hugh is going to share what it takes to make the perfect cup of coffee. Hugh Kelly's Biography An Australian native, Hugh grew up in Sydney before moving to Australia's capital, Canberra to study commerce. While studying, he was also working as a barista. He then met the founder of ONA Coffee and discovered his passion for the coffee industry. Hugh has also won the Australian title three times and has been a world finalist twice. He has worked on international coffee projects with coffee machine company, San Remo.  Highlights Curiosity: Rather than staying unconnected to how something gets into your cup, or even to your plate, be curious about its origin and the players involved in the process. Understand a bit more about its sustainability so you can be a more informed consumer and all-around global citizen.  Courage: Hugh had the courage during a high-stakes competition, the World Barista Championship, to try a different coffee species. It was a risky move that definitely paid off. Translating this to your life, what if in a certain situation, you decided to step it up, shake things up, and discover how much you're capable of.  Creativity: Think about your typical at-home coffee routine right now. Why not be creative and support and explore a local cafe in your hometown? Make it part of a ritual. It doesn't have to be a daily event, but maybe on a lazy, casual Saturday morning, go to a local cafe and learn a bit more about what it takes to get the coffee beans in your cup and make it taste so delicious.  Standards: Australians having access to things has made them very discerning in what they taste so people expect quality and things to be tailored towards them. Balance: Hugh explains that as soon as you go to international competitions, you have to be super careful about going too detailed with things because you get people with different languages and different preferences. You're trying to tread the line between pushing boundaries, but not going so far out there that it doesn't land with everyone. Fresh Coffee at Home: Espresso has a high barrier to entry. Many people buy espresso machines at home that aren't worth their money. Instead, Hugh suggests filtering coffee as a lower barrier to entry. Grind your beans fresh and there are more good options on the market.  Quality: The biggest key is good quality, freshly ground coffee, the right amount of coffee to water, and the grind size. Managing freshness, grinding yourself, and then selecting a brew method is what's going to give you the result that you like.  Ratio: Brew one part coffee to 15 parts of water and manage your grain size on the grinder to give you more or less extraction. Too much extraction means you get a lot of bitterness and not enough extraction means it's watery.  French press: This gives you a bit more texture and it's a bit more intense in character compared to pour over. Supply chain: Hugh says that it's not too distant future that coffee could just be gone. Arabica and Robusta are two coffee species that make up 90% of what we drink worldwide. With climate change, Arabica could be gone in 40 years. Unfortunately, we don't  Coffee species: There are more than 130 different coffee species documented and we're drinking only two of them. Profitability: In Bolivia, there are producers pulling coffee trees out of the ground and starting planting cocaine because coffee doesn't make any money. Production: Coffee farmers put all this effort in, traipsing up and down mountains with 100 kilo sacks over your shoulders, and constant blood, sweat and tears. Then they don't even get the money they need to feed their family at the end of the year. This is a snapshot of the coffee industry. Extinction: There's this pressure from the production chain to push up prices of coffee. Everybody's used to a certain price, but if it's at that price, it's not going to continue for the next 10 years. We could start seeing farms disappearing. The production goes down, and the price continues to go up. We're then left with a niche product that only a certain society can afford. Impact: Through Hugh's platform having won the contest, he continues to look for ways to impact the industry. His goal is to grow a specialty a lot because that's what's needed to make the industry sustainable. Goal: From a barista point of view, his goal is to make coffee easier to execute and make coffee taste good. If we line these things up in the right way, we can fine tune it and make it taste absolutely amazing.  If you enjoyed this conversation, check out these episodes with similar themes: Episode 2: Dr. Tarek Elgawhary talks about sustainable coffee practices. Episode 69: Regenerative Food Systems Specialist Eleni Michael discusses easy Zero Waste recipes and how to create a more equitable food system. Links to continue to learn from: Website: ONA Coffee Instagram: @hugh_t_kelly FREE DOWNLOAD How To Ask Wildly Perceptive Questions 101 For Coaches, Consultants, Podcasters, Recruiters, Researchers: www.melissallarena.com/questions Want to grab your free copy of the Courage Makerspace (™) Playbook? Download the Courage Makerspace(™) here www.melissallarena.com/courage   Boost your courage in 7-days using the exact courage design tools that have worked for both me and my clients. Grab your free playbook instantly so that you can discover how to:   Figure out what makes you tick Be more accountable and not procrastinate Overcome imposter syndrome Stop caring about what others think Progress despite self-doubt Manage anxiety Ask for help You will have a step-by-step playbook to help you finally fulfill your life purpose! Do not miss out on this free opportunity as it will not be available for long. Love An Interview With Melissa Llarena podcast?  You can now support my time in producing the show with Patreon. If you find that the podcast inspires you and you'd like to help support this labor of love, please consider supporting me on Patreon for a couple of dollars per month. You'll get early access to my video-recorded episodes featuring unreleased guest insights; your name and/or business will be mentioned during an episode. You'll also see how I have connected with powerful world leaders so that you can network more effectively in any field or help you pitch hard-to-reach guests on your own platform. Then if you are feeling extra generous for only $10/a month, you'll get everything previously mentioned plus be invited to my monthly LIVE 30-Minute “Ball Juggling” Group Calls where I'll field your business or work-life questions, podcast/guest questions, and share with you courage hacks and imaginative tips so you can feel sane, level-headed, and stay on track pertaining to your upcoming goals. Want to continue the conversation? Find me on Instagram! You can read my daily mini-blogs centered on the same three topics that my podcast features: creativity, courage, and curiosity. I believe that without all three it would be impossible to solve the challenges we were each uniquely made to solve. Wouldn't you agree? I'm easy to find on Instagram @melissallarena Rather keep it professional? Let's connect on LinkedIn. I encourage every single podcast listener to connect with me.

This year the World Barista Championship was held in Milan, Italy. The winner of that competition accomplished not only a historic win as the first champion to hail from a producing country, but accomplished a life long dream born from a long history of developing as a person and a professional all to better serve others.  Today we get to talk with the new World Barista Champion, Diego Campos of Colombia! Diego is a 3 time Colombian Barista Champion who has been a coffee professional for 13 years ever since staring work with Colombia's famed Amor Perfecto. Once there he first started working as a roaster, then barista, all the while honing his skills as a competitor and growing as a person who was determined not just to win, but to inspire, and give of himself to his customers, peers, and the world.  On top owns and operates a coffee farm with his family called Diamante Coffee Farm.  In our conversation with Diego we get to hear the story of how he came to coffee, his growth, challenges, accomplishments, and his goals for how he wants to use his influence to help consumers and professionals alike.  We cover: Choosing coffee as a career Beginning as a roaster The difference between a bar barista and competition barista His philosophy on what it means to be a professional Why you need to be a good person Why technical perfection doe not win hearts The value of developing the sensory experience Serving humans and connecting with consumers Goals for the future and advice to other coffee professionals hungry to grow  Links: Diamante Coffee Farm  Amor Perfecto Diego on Instagram Related Episodes: 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience Sustainability Series #1 : The Farm 251 : Fermentation and the Future of Farming w/ Lucia Solis 061 : You Don't Know Beans about Brazil w/ Kelly Stein, Coffea Podcast 288 : The Truth behind Cheap Coffee w/ Karl Weinhold Brazil     Visit our awesome sponsors! Ground Control : Revolutionary Batch Brew Coffee! www.groundcontrol.coffee   The Barista Series: Best Plant Based Beverages on Earth! www.pacificfoodservice.com

In this episode I am having a long conversation with my dear friend and freshly crowned World Barista Champion of 2021 Diego Campos. Diego is a Colombian barista that I have known since 2014 when he came with me to Finca Tamana to help me translate. It did not take long before we became good friends and since 2014 I have been privileged to be able to work with Diego both on improving the farm practices at Finca Tamana, working at our own farm Finca el Suelo as well as training him for barista competitions and learning about coffee together with him. Today Diego is married to Elias Roa's daughter Derlin, and together they own  Finca el Diamante, a small coffee farm in Belen, Huila. Join our conversation as Diego's talks about his long road to victory and how he became a world barista champion.    

A desire to experiment is one of the big reasons that we love buying from San Patricio El Limon; we've been getting coffee from them since first introduced seven years ago by our mutual friend Raul Rodas (2012 World Barista Champion), and they're just getting more and more awesome each year. The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), he's been the owner of the farm for 21 years now, and in recent years has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take on the farm, from picking, to processing, to shipping. Beto's son, Saul, has been studying agronomy at the local college for the past seven years, and he uses his knowledge to benefit practices on the farm. All the family has a part to play in the day-to-day running of the farm, including Beto's wife Maralyn, their children Saul, Elena, and Betio; Betio's wife Mafer; and Beto's brother Felix, who runs their mill. In addition to the family, they employ a team of seven workers outside of harvest. That team manages the weeding, mill upgrades and general farm work. The farm itself is eighteen hectares in size and sits at an altitude between 1,350–1,850 meters above sea level. The farm mainly produces Caturra and Bourbon but has also recently started growing SL28, H1, H3, Maracaturra, Maragogype, Geisha, Pacamaras, Caturras and Catuaí (yellow and red). In addition, around 8 water reservoirs have been built around the entire farm in order to preserve this vital liquid and help ensure the sustainability of the farm. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm – honestly have no idea how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. As a coffee buying business, we've always liked being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operates their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever we visit all questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. For a naturally processed coffee this is very crisp, think orange zest and melon with only a slight boozy edge. Finishing out each sip is a lovely aftertaste of cranberry. Country: Guatemala Region: Palencia Farm: San Patricio El Limon Farmer: Guadalupe Alberto 'Beto' Reyes Aguilar Altitude: 1,350-1,850 m.a.s.l. Farm size: 9 hectares Varietal: Caturra Processing method: Natural CUPPING NOTES Orange zest, melon, boozy, cranberry. Clean cup: (1–8): 6.5 Sweetness: (1–8): 6.5 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 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-dark – keeping the pace moderate, aim to go through first, through the gap and finish just on the cusp of second.

A desire to experiment is one of the big reasons that we love buying from San Patricio El Limon; we've been getting coffee from them since first introduced seven years ago by our mutual friend Raul Rodas (2012 World Barista Champion), and they're just getting more and more awesome each year. The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), he's been the owner of the farm for 21 years now, and in recent years has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take on the farm, from picking, to processing, to shipping. Beto's son, Saul, has been studying agronomy at the local college for the past seven years, and he uses his knowledge to benefit practices on the farm. All the family has a part to play in the day-to-day running of the farm, including Beto's wife Maralyn, their children Saul, Elena, and Betio; Betio's wife Mafer; and Beto's brother Felix, who runs their mill. In addition to the family, they employ a team of seven workers outside of harvest. That team manages the weeding, mill upgrades and general farm work. The farm itself is eighteen hectares in size and sits at an altitude between 1,350–1,850 meters above sea level. The farm mainly produces Caturra and Bourbon but has also recently started growing SL28, H1, H3, Maracaturra, Maragogype, Geisha, Pacamara, Caturra and Catuaí (yellow and red). In addition, around 8 water reservoirs have been built around the entire farm in order to preserve this vital liquid and help ensure the sustainability of the farm. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm – honestly have no idea how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. As a coffee buying business, we've always liked being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operates their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever we visit, all questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. A wonderfully straight forward, easy drinking coffee, it's a mash up of bourbon biscuits and brown sugar. There's a delicate green apple acidity in there and a little walnut on the finish too, which gives it that great balance which makes you empty a cup and go back for another. Country: Guatemala Region: Palencia Farm: San Patricio El Limon Farmer: Guadalupe Alberto 'Beto' Reyes Aguilar Altitude: 1,350-1,850 m.a.s.l. Farm size: 9 hectares Varietal: Pache Processing method: Washed CUPPING NOTES Bourbon biscuit, brown sugar, green apple, walnut. Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 7 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 86.5 Roasting Information Medium dark – through first, slowing it just a little to help the sweetness develop and then pushing on to the very first pops of second as you finish the roast.

A desire to experiment is one of the big reasons that we love buying from Finca El Limon; we've been getting coffee from them since first introduced seven years ago by our mutual friend Raul Rodas (2012 World Barista Champion), and they're just getting more and more awesome each year. The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), he's been the owner of the farm for 21 years now, and in recent years has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take on the farm, from picking, to processing, to shipping. Beto's son, Saul, has been studying agronomy at the local college for the past seven years, and he uses his knowledge to benefit practices on the farm. All the family has a part to play in the day-to-day running of the farm, including Beto's wife Maralyn, their children Saul, Elena, and Betio; Betio's wife Mafer; and Beto's brother Felix, who runs their mill. In addition to the family, they employ a team of seven workers outside of harvest. That team manages the weeding, mill upgrades and general farm work. The farm itself is eighteen hectares in size and sits at an altitude between 1,600–1,800 meters above sea level. The farm mainly produces Caturra and Bourbon, with a smattering of Pacamara, San Ramon, and Pache alongside. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm – honestly have no idea how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. As a coffee buying business, we've always liked being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operates their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever we visit all questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. Expect a big mouthful of sweet caramel at the start, with a fresh lime zest balancing it out and a delicate floral edge on the finish. On top of that, there's a lovely thick and silky mouthfeel which gives the whole thing a creamy, milkshake like quality. Country: Guatemala Region: Palencia Farm: El Limon Producer: Guadalupe Alberto 'Beto' Reyes Altitude: 1,600 m.a.s.l. Varietal: Pacamara Processing method: Washed CUPPING NOTES Caramel, lime zest, floral, creamy Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 7 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): 87.5 Brewing Tip Pacamaras have a very unique size, density and structure, so don't expect them to grind like any other coffee. I find going a little finer than I normally would and allowing more time for the grinder to get its teeth into the bigger beans often leads to delicious results. Roasting Information Medium-dark – Keep a steady pace through first crack, into the gap and up to the edge of second crack, but not more than the first few pops as it cools.

Today we are bringing you a very special episode, a full-length interview with enigmatic and influential entrepreneur James Hoffmann. In this conversation, James discusses his ambitions, business sensibilities, and the mindset that has helped build his remarkable career.James Hoffmann is world-renowned in the coffee industry. A former World Barista Champion, co-founder of Square Mile Coffee Roasters, and author of The World Atlas of Coffee, he is also a prolific YouTuber who has amassed more than 86 million views globally.We featured James in episode #15, which explored the careers of three distinguished coffee entrepreneurs. Listen to more of his compelling insights in this full extended interview.Get in touch and tell us what topics you'd like to hear by visiting www.worldcoffeeportal.com/5THWAVE/Podcast 

I am thrilled to present this amazing conversation w/ Klaus Thompson to you all today! The Coffee Collective is at the top of a very short list of the world's best and most influential roasters.  Today's guest, Klaus Thompson, is not only a Danish barista champion but is also the 2006 World Barista Champion. In 2007 Klaus, along with his co-founders Peter N. Dupont and Casper Engel Rasmussen, founded the Coffee Collective with a mission to build a different kind of coffee business from the ground up. One the focused on sustainability and hospitality both at the farm and in the cafe.  For the last 13 years they have been growing the company slowly, responsibly, and are what many consider the vanguard of direct trade, transparent business practices, and the epitome of quality from seed to cup. Today they have a thriving wholesale business, global web store, and 6 amazing retail locations, and continue their positive impact on the specialty coffee industry.  Of course, you don't get to this level without challenges, grit, determination, and lessons learned along the way. In this conversation we get an inside look into the story of the Coffee Collective from the first day until now and Klaus truly delivers some great insights and wisdom that we would do well to follow. We discuss: What it took to get started The goal of transforming the way coffee business is done Challenges in the early years Site selection and lessons from failures  The value of starting small  How retail fueled wholesale Creating a practical and personalized space  Scaling the business and engaging customers  Becoming more professional  Prioritizing areas of the business Approach to sustainability  Become a B-Corp Their long term goal and why it is never about profit Links: www.coffeecollective.dk Coffee Collective on Instagram Coffee Collective Youtube channel   Related Episodes:  242 : A Conversation with James Hoffmann 196 : Understanding Customer Preferences w/ Peter Giuliano 118 : Founder Friday w/ Phil & Sebastian Coffee Roasters founders, Phil Robertson and Sebastian Sztabzyb 145: Founder Friday w/ Red Rooster Coffee Roasters co-founder, Haden Polseno-Hensley   Starting a shop -or- want to level up you operations? KTTS Consulting can help!  |  Email me: Chris@keystotheshop.com   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    

EPISODE 2 – The US Election, Hurricane Sandy and Prince Philip's Trousers. (with special guest Helene Sandy)Hi and welcome to episode 2 of the podcast that hopes to combine coffee, conversation and comedy with interesting topics, A Couple of Drips.In this episode, we talk to local stand-up comedian and soon to be podcaster Helene Sandy. Helene has been performing locally and at the Edinburgh Fringe for a number of years. We talk about lockdown, being stranded in New York, whilst enduring a storm and sharing a toilet, the American election, Prince Philip's trousers, and what kind of people the world's favourite airline let loose in their first class cabin.We'd love to hear your comments about things you'd like us to discuss in future episodes, guests you'd like to see and, of course, coffees you'd like us to try.Here are the links to most of the things we mentioned in the episode:Helene Sandy's FacebookCoffee – Square Mile – “Caballeros” from Honduras (red apple, macadamia, honeysuckle) washed processed Catuai varietyJames Hoffman, World Barista Champion 2007, website with links to YouTube, Twitter etc.Trump's Spiritual AdvisorSimon Pegg rewatches Shaun of the Dead, British GQ.Cleanfeed (high quality web audio for broadcasting)If you'd like to get in touch with us, our email is coupleofdrips@gmail.comIf you like what you hear, and you can afford it, why not buy us a coffee? https://www.buymeacoffee.com/coupleofdripsWe hope you enjoy the show and we'll be posting the next episode really soon. Have a great day and stay safe! See acast.com/privacy for privacy and opt-out information.

EPISODE 1 – Brian Cox, Sara Pascoe, and the Wedding Proposal (with special guest Danny Davies)Hi and welcome to episode 1 of a brand new podcast that hopes to combine coffee, conversation and comedy with interesting topics. We'll be taking a totally irreverent look at the world, whilst talking about coffee, things, and to people who have some interesting stories to tell.I'm your host, Kris Grainger, and I'm a coffee obsessive who tries to persuade funny and interesting people to join me for a chat, on the promise of some damned good coffee.In this episode, we talk to local stand up comedian and comedy gig organiser Danny Davies. Danny has been on the semi-pro circuit for a number of years. We talk about how Covid-19 and lockdown has affected comedy gigs and venues, we talk about Danny's marriage proposal and how he was the only the one who didn't know what was happening, and I tell my story of when I met Sara Pascoe, in a toilet.We'd love to hear your comments about things you'd like us to discuss in future episodes, guests you'd like to see and, of course, coffees you'd like us to try.Here are the links to most of the things we mentioned in the episode. The podcasts are RSS feeds, so just copy and paste these into wherever you get your podcasts, to have a listen:Darkwoods Coffee, Common Grounds: Barrel Aged CoffeeSara Pascoe podcast, 'Sex Power Money' (RSS Feed)Neil Mullarkey, comedian (and thoroughly nice chap)Nik Kershaw, musician and songwriterHack Green, Secret Nuclear BunkerModdershall Oaks Weddings, Spa and Afternoon Teas.James Hoffman, World Barista Champion 2007, website with links to YouTube, Twitter etc.Danny Davies, Facebook‘Stand Upfrom the Shed', Scott Bennettpodcast (RSS feed)ROFL Comedy ClubIf you'd like to get in touch with us, our email is coupleofdrips@gmail.comIf you like what you hear, and you can afford it, why not buy us a coffee? https://www.buymeacoffee.com/coupleofdripsWe hope you enjoy the show and we'll be posting the next episode really soon. Have a great day and stay safe! See acast.com/privacy for privacy and opt-out information.

In this episode I speak to 2018 World Barista Champion and seasoned coffee competitor, Agnieszka Rojewska. We talk about her brief career in football, her transition from cafe worker and owner to competitive barista, and have a very honest conversation about how much work, time and pressures goes into the insane world of coffee competitions.