Podcasts about World Barista Championship

Richard Corney is the founder of Flight Coffee and a globally respected figure in the specialty coffee world. In this episode, we unpack Richard's journey from joining the Navy straight out of high school, to opening his first café by the age of 20, to building one of Aotearoa's most beloved coffee brands 'Flight Coffee'. He shares candid reflections on the highs and lows of entrepreneurship, his recent ADHD and autism diagnosis, the challenges of scaling a values-led business, and what years of judging the World Barista Championships have taught him about excellence. We dive into the creation of Flight Coffee, the founding of social enterprise Raw Material, and what it really takes to stay curious and committed in a saturated, fast-moving industry. Richard also opens up about leadership, legacy, and the unseen parts of the coffee world most people never think about. Whether you're into coffee, business, or stories of resilience and purpose, this one's a banger.  Please remember to hit subscribe, click follow or rate 5 stars, it helps the pod grow!  Moana Road (Use Discount Code BTS20 for 20% off!) – https://moanaroad.co.nz/ Kaboose Media – https://www.kaboosemedia.co.nz/ Beyond the Surface Insta – https://www.instagram.com/beyond_the_surfacenz/ Beyond the Surface YouTube – https://www.youtube.com/@beyondthesurfacenz Spotify – https://open.spotify.com/show/4ZArq1WSsV1pMID1dkHbBL?si=ae3f007dd7794cde Richard Corney – https://www.linkedin.com/in/richard-corney-1476099a?originalSubdomain=nz Flight Coffee – https://flightcoffee.co.nz/?srsltid=AfmBOoodcDXjOHnQO2DbFLHSORoNxJUTrZepKCC8P_sKmqk1NKH3qA-i Noa Woolloff Insta – https://www.instagram.com/noawoolloff/  

Hoy en el Tema del Día conversamos en vivo desde nuestro estudio con Federico Bolaños, es el coach de barismo más exitoso e influyente en la historia del World Barista Championship.

In this exclusive webinar, we're joined by Jamison Savage (Finca Deborah, Panama) and Sam Corra (Nucleus Coffee Tools) to dive deep into the world of competition-level coffee production and roasting.Learn how the winning coffees Nirvana, Elipse and Terroir dominated the World Barista Championships, and get expert insights into processing, fermentation, drying methods, and roasting techniques using the Nucleus Link.Whether you're a barista competitor, coffee producer or roaster, this session is packed with real-world knowledge, practical tips, and technical deep-dives straight from two of the industry's top minds.What you'll learn:✅ What makes Jamison Savage's coffees so special✅ How to collaborate with world-class baristas✅ Why cascara and coffee byproducts are gaining attention✅ How to roast for clarity, balance, and competition success✅ Live profile adjustments on the Nucleus Link✅ Q&A with real-life roasting and production challenges

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

Ben is a renowned Canadian barista, with Six Canadian Barista Championship titles and multiple World Barista Championship finals under his belt. We caught up with Ben at World of Coffee Dubai to discuss his approach to competition - Why is it crucial to have a deep understanding of coffee production? Ben also opens up about the sacrifices required for a career in coffee and the ongoing challenge of a work-life balance. As a family man, origin trips are few and far between - so you've gotta make the most of your travels! We'll also chat about the specialty coffee scene in Calgary, the challenges facing Bolivian coffee production, and of course, we couldn't leave out a discussion about the Canadian cultural icon—Tim Hortons. 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 thank you Ben for joining the show! See what Ben is up to here: https://www.instagram.com/benjaminput/ 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/ 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

Holy Moly - a Barista Champion is in the house! If you haven't already guessed, today we are joined by the incredible Jack Simpson, the 2023 & 2024 Australian Barista Champion. Jack shares his story: an ex-carpenter from Mount Beauty, he first made coffee working at the town's local bakery. Now he's a back-to-back Australian champion, and secured second place in the 2024 World Barista Championship—missing the winning title by just one point! We pick his brains on everything from home brewing advice, his favourite coffees, and the mental and monetary cost of competitions. Plus, we debate the importance of scales in your workflow, the controversial wave machine, and share some hospo horror stories that will send shivers down your spine. In coffee news: Aussie coffee brand Vittoria sued over glass jar similarities to American-Dutch coffee giant Moccona. 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! So grateful to Jack for joining us today and sharing his barista wisdom! Find Jack Simpson at - @jacksimpson32  Instagram:https://www.instagram.com/jacksimpson32?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==  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

Ian Kissick is the owner of Formative Coffee and 6th Place World Barista Champion 2024. In this episode, Dario and Ian dive into coffee culture, changing perceptions around coffee, putting flavour before brand name, preparing for competition and how he approached the 2024 World Barista Championships. Ian owns and operates Formative Coffee in London, a cafe serving some of the world's best coffee, but with a creative twist. Ian has brought his competition expertise into the cafe to create an experience that puts flavour in the foreground, and prompts some subtle questions about how his customers perceive the role of coffee in their lives. It's a long, casual chat that thoroughly explains Ian's mindset, approach and philosophies. Grab a coffee and put your headphones on, this is a good one!

Hey! Joining us today, World Barista Champion Anthony Douglas! Anthony - who originally trained as a baker - became interested in coffee while making the odd brew at his restaurant job. He fell in love with the process, completely altering his path to become a barista. Fast forward to 2022 and he's winning the World Barista Championship...  Not bad! We're chatting about his incredible journey to the championships. Andy takes a mindful approach to coffee (and life in general), working with a mind coach before competing. Plus, he shares his vision for the next 10 years of the industry, along with a controversial extra-hot take! In coffee news: South Australian Premier Peter Malinauskas is revealed to drink a shocking amount of instant coffee, professional footballer Cooper Kupp has started a coffee brand, and why has there been a huge surge in Indian coffee exports? Thank-you to Anthony for joining the show, it was a pleasure to have you on. You can find him on Instagram @anthony_jdouglas.  Want more coffee content? Follow us on instagram @itsjustcoffee or browse all of our content here. Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Have a great week of coffee! Learn more about your ad choices. Visit megaphone.fm/adchoices

Chris and Doran are joined by Morgan Eckroth to discuss, "The Effects of Instagram Marketing Activities on Customer-Based Brand Equity in the Coffee Industry", appearing in Sustainability, 2022, 14, 1657. The paper makes the case that instagram marketing activities are good for achieving brand equity. Morgan is one of the very best at harnessing the various facets of developing a favorable brand. We hope you enjoy it! The article can be found here: https://doi.org/10.3390/su14031657 About Morgan: Morgan (MorganDrinksCoffee on TikTok, Instagram, Youtube) is an Oregon-based social media creator, a second place finalist in the World Barista Championship, and digital content specialist at Onyx Coffee. Introduction preamble: Lance Hedrick

Good morning! Today we are cracking into coffee… made by celebrities.  From Patrick Mahomes to Emma Chamberlain, it seems many A-listers are peddling specialty beans and canned concoctions. Rohan and Kirk (yes Kirk is back!) dive into what it means for the future of coffee - plus, the most important question - does it taste any good? Also, Rohan hits Kirk with some revealing rapid fire questions… and the boys reminisce on their past of the hard stuff (jager bombs and vodka redbulls).  In coffee news: The World Barista Championship is returning to Italy for the second time in history, and Rudy Julianne unveils $30 coffee that's gentle on the stomach (and somehow supports truth in America…). Plus, Rohan and Kirk have a bone to pick with the ABC as they claim quitting coffee has numerous benefits (fake news).  If you're new here (hiya), 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! Check out Kirk's cafe @projectzero.coffee on Instagram and find Rohan @goldenbrown.coffee. Want more coffee content? Browse all of our content here. Thanks for tuning in! We'd love to hear if you've tried any celebrity coffee, let us know at hello@itsjustcoffeepod.com. 

Chris and Doran are joined by Maxwell Dashwood to discuss, "The safety and effectiveness of self-administered coffee enema", appearing in Medicine, 2020, 99, 36. Besides discussing the paper, we also talk about Water for Coffee, weigh lifting, and try some of the recommended enema coffee. The article can be found here: http://dx.doi.org/10.1097/MD.0000000000021998 About Maxwell: Maxwell is an established author of many books, owner of Colonna and Smalls in Bath and London, three-time World Barista Championship finalist, inventor, scientist, and my oldest coffee friend. Introduction preamble: Samwell Guest voiceover: K. Tobias Butler

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/

Hey everyone! Today we welcome the legendary Ross Quail to the pod. Ross has years of experience working for equipment manufacturers and specialty coffee roasters. You may recognise him from his role as Head Judge at the World Barista Championships (this man knows good coffee). Today, he is Head of Sales at the Hemro Group, constantly travelling across the world in the name of coffee! We were lucky enough to sit down with him before he jumped on a jet to Seoul. In this episode: Instant coffee prices have doubled, WA bans single use coffee cups, and which cafes are using glass for takeaway? Plus, Ross dives into his coffee journey, from the Australian Army to ST. ALi, and divulges what his day to day looks like (spoiler - grinders never sleep). Plus, Rohan is back; and so are the extra hot takes!  If you're new here (yooo!), 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, that It's Just Coffee! Big thanks to Ross for this wonderful conversation. If you want more content (duh!) follow us @itsjustcoffee, we really appreciate your support.  Thank-you for tuning in! We hope you are drinking some bloody good coffee.

Andre's coffee journey started as a coffee trader in Switzerland. He moved shortly after to Kenya and Tanzania and spent most of his time on coffee farms, in cupping rooms and in drymills. In the laboratory he cupped sometimes 800 cups of coffee a day. After his time at origin, Andre worked for several coffee roasters in marketing across Europe. He gained a deep understanding of the coffee industry – from whole beans, R&G, instant to the ready-to-drink category. The last years have been especially exciting for him: once Andre entered the specialty coffee world, he founded a coffee academy, launched a specialty coffee range, worked as a trainer and competed and judged in barista competitions. In 2017 he reached the semifinals of the World Barista Championship in Seoul, while working as a marketing director. Afterwards Andre deepened his coffee science knowledge during a collaboration with the Zurich University. This research project culminated in the scientific publication “Extraction of single serve coffee capsules: linking properties of ground coffee to extraction dynamics and cup quality” in Nature Science Reports. In addition, André is a certified Arabica Q-Grader as well as an AST for the Specialty Coffee Association. Andre published his book “INSPIRE and GET INSPIRED” to share his passion for specialty coffee. He then continue his coffee journey in Melbourne where he worked as the General Manager for Victoria Arduino. Finally Andre is back in his home country Switzerland, where he joined Eversys in the Swiss mountains. We cover: Andre's Journey into the Coffee Industry The Importance of Sensory Skills Authentic Storytelling in Marketing Creating a Memorable Customer Experience Balancing Customer Needs and Wants The Role of Innovation in Shaping Demand The Future of Coffee Shops The Potential of Automation in Coffee Shops Investing in People and Training Financial Management for Coffee Shop Success Delivering Excellent Products and Service The Value of No-Fuss Coffee and Great Customer Service Links:   Related Episodes:    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  

World Barista Championship 2024 ３位に輝いた石谷貴之バリスタの決勝プレゼンテーション、感動しました。難しい言い回しをしなくても、熱意と想いが伝わるプレゼンテーションでした。英語のコミュニケーションについても学べる部分があったので紹介してみましたが、実際のプレゼン動画を見ていただくとより意味がわかると思います。 石谷貴之バリスタ決勝プレゼン動画 https://www.youtube.com/watch?v=Dhe7wlj6r2s CROUD ROASTERさんの記事 https://crowdroaster.com/ja/story/479 ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝  SpotifyのQ&Aボタンから番組への感想・質問・リクエストお待ちしてます！ Sponsored by…  カフェインレスコーヒーとクラフトハーブティー Kafree (カフリ)  「もうカフェインで悩まない。だって、カフリだから。」  ウェブショップ  ⁠https://decaf.base.shop/ ⁠  instagram  ⁠⁠https://www.instagram.com/kafree_official ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ 

Historian Hadley Meares looks at how Hollywood sips cocktails on the big screen. From Prohibition bourbon to dolce vita amaro, journalist Aaron Goldfarb follows collectors hunting for vintage spirits. Frank La of Be Bright Coffee heads to Busan to compete in the World Barista Championship. Memo Torres of L.A. Taco introduces us to the Carnitas Queen of Los Angeles. Finally, Clémence de Lutz heads to the farmer's market for cherries she can feature at Petit Grain Boulangerie, her new bakery.

Iniziato il conto alla rovescia per il World Barista Championship 2024 di Busan e, a pochi giorni dall'inizio delle competizioni che avverranno nell'ambito dell'evento World of Coffee, i baristi provenienti da tutti gli angoli del mondo hanno scaldato i motori al Barista Base Camp 2024. Dopo l'esperienza dello scorso anno ad Atene, questo format unico “pre-gara” è stato organizzato nuovamente dal gruppo di sponsor ufficiali del WBC.

In 2018, at the World Brewers Cup stage in Brazil, a cute lady with pigtails brought huge surprises to specialty coffee professionals. She boldly used Laurina (a low-caffeine coffee) from Daterra farm in Brazil, which none of the competitors had ever used on the stage. Pairing it with a brand-new brewing vessel - the Gina, she presented a perfect performance and took the crown back home. Since then, her name has been memorized by the world. She is Emi Fukahori, a girl from Japan, who spent her best time in Zurich, Switzerland for over a decade.Unlike the traditional Japanese girl, Emi had strong self-awareness when she was young. She is outgoing, brave, and open-minded, while also having a strong curiosity about the world. Coming from a tourism background, she stumbled into specialty coffee by accident. Thanks to a flavorful milk beverage with a taste like strawberries, she fell in love with coffee and decided to become the best barista who could also produce delicious drinks. Perhaps competitiveness is inscribed in her genes. Since 2015, when she first represented Switzerland to compete in the WBC in Seattle, she didn't stop her competition journey and kept pushing her boundaries until 2021.In recent years, her career goal has switched to becoming a coach (a mentor behind the competitors) and spending more time on establishing her brand - MAME, together with her business partner, Mathieu. Transitioning from a competitor to a coach requires a different mindset and skill set. Unlike other autocratic coaches, from Emi's perspective, respecting competitors' ideas and giving them enough freedom and space to play to their strengths is essential. Her role is that of an assistant, offering resources and support when needed. Meanwhile, she is eager to learn from those competitors. If there is a stunning idea that might inspire her or help her think outside the box, it would be another sense of achievement, akin to when she met her coffee mentor, Tetsu Kasuya, a few years ago.In this episode, Emi openly shared her coffee journey with us, allowing us to gain a more comprehensive understanding of who she is as a person. With champions coming and going every year, Emi stands out as someone unforgettable and deeply memorable.『Guest Speaker』Emi Fukahori (Ins: emifukahori/mamespecialtycoffee)2018 World Brewers Cup Championship Champion�2021 World Barista Championship Finalist 2018 World Barista Championship 3rd - Mathieu Theis(coach: Emi)2019 World Barista Championship 6th - Mathieu Theis(coach: Emi)2022 World Barista Championship 4th - Takayuki Ishitani (coach: Emi)2022 World Brewers Cup Championship 3rd - Elysia Tan (coach: Emi)2023 World Barista Championship 2nd - Daniele Ricci (coach: Emi)2024 World Brewers Cup Championship 3rd - Ryan Wibawa (coach: Emi)Fey(Ins:kinaluga/Red book:feyfey)SCA German Coffee Education InstructorBaristas & Brewers Sensory Judge EuropeCOE International Sensory JudgeCompetition Coffee Selector2023 WBC Athens Host2023 WRC Taipei Host2024 WBrC Chicago Host2024 WBC Busan Host 『Table of Contents』 00:28 Intro01:37 From Japan to Switzerland02:18 对故乡之味的怀念，对风味的探索发展成兴趣03:23 弯道超车，由咖啡赛事驶入精品咖啡业04:04 2015年第一次参加咖啡师比赛，就成为了瑞士总冠军04:57 原来“Time”是这么来的05:46 2018年从咖啡师比赛切换到冲煮赛的原因07:06 咖啡师比赛还是冲煮赛12:31 Fey与选手们一起备赛的体验14:03 不干预选手的选豆策略，但用评分表来印证17:42 说好故事，还是赢下比赛21:25 选手涌动，踏破Mame门槛23:35 Solo training or sharing with others24:58 Mame的时间管理，兼顾运营与训练29:17 Emi与粕谷哲相遇的奇妙缘分34:20 巴西庄园的翘楚 - Daterra庄园38:55 用巴西豆比赛，你在开玩笑~39:50 Laurina到底是什么？41:26 使用Gina Brewer参赛的真正原因45:08 来自Emi的官方冲煮配方47:53 区别意式与滴滤的不同烘焙曲线50:44 Mame每月的订阅豆是比赛的候选？52:01 The best coffee is the coffee you like53:47 如何快速建立与顾客的链接57:04 被降维打击的顾客服务57:57 独树一帜的包装01:01:08 Emi对于各国咖啡文化差异的观察01:03:05 对中国市场的期待『Photo Gallery』『Host』 YIKEYUJIAIf you like this channel, you can access it via Apple podcasts, Spotify, Google podcast and Overcast, Search "Coffeeplus播客" for listening.如果你喜欢我们的节目内容,请记得订阅频道。推荐您在小宇宙App,苹果Podcasts, Spotify，豆瓣播客等泛用性客户端收听我们的节目,你还可以通过喜马拉雅,网易云音乐,QQ音乐,Google podcast等平台收听我们的节目。如果您喜欢我们的内容，请别忘了在小宇宙App给我们留言、点赞，在苹果Podcasts给我们五星好评，也请多分享播客给朋友们！BGMIntro: Modern AttemptEnding:Dove Love - Quincas Moreira

Emi Fukahori出生在日本，在瑞士苏黎世度过了十多年的黄金时光，被更多咖啡爱好者熟知的身份是2018年世界咖啡冲煮冠军，MAME Coffee的联合创办人。2018年，在巴西举行的世界咖啡冲煮大赛WBrC上，她大胆地使用了巴西达特拉Daterra农场的Laurina尖身波旁，这不仅是之前没有任何选手在舞台上使用过的品种，还是一种低咖啡因咖啡。她还开创性地把Gina滤杯带到世界赛的舞台，呈现了一场完美的展演，最终赢得冠军奖杯。三月底，Emi在老朋友Feyfey的邀请下来到上海，我们有幸一起录制了Vol.58 The Things You Don't Know About Emi Fukahori and MAME。考虑到语言的问题，又专程请Feyfey返场，针对采访内容做了这集中文内容，尽管不是对原文的逐字转述，却加进了很多我们的观察和理解，也补充了一些英文版没有花边内容，大家可以配合收听！Emi在节目里分享了她从日本到苏黎世，由素人转行进入精品咖啡行业，直到问鼎世界冠军，又同商业伙伴Mathieu一起创立了MAME的故事。近年来Emi和Mathieu不仅自己一直活跃在世界赛的舞台上，还以教练的身份陪伴很多选手走上了世界赛的舞台，同样作为世界赛评审的Feyfey，直呼MAME简直堪比欧洲的“咖啡赛事黄埔军校”，因此前半部分，我们聊了很多关于比赛的花边故事！后半部分的内容，更多是对于MAME这个品牌的好奇，很轻松的后半程内容，还有很多Feyfey从世界咖啡圈带回来的第一手新鲜见闻哦（是英文版里都没有Bonus）！『本期嘉宾』本集部分内容基于Emi Fukahori亲述呈现！Emi Fukahori (Ins: emifukahori/mamespecialtycoffee)2018 World Brewers Cup Championship Champion�2021 World Barista Championship Finalist 2018 World Barista Championship 3rd - Mathieu Theis(coach: Emi)2019 World Barista Championship 6th - Mathieu Theis(coach: Emi)2022 World Barista Championship 4th - Takayuki Ishitani (coach: Emi)2022 World Brewers Cup Championship 3rd - Elysia Tan (coach: Emi)2023 World Barista Championship 2nd - Daniele Ricci (coach: Emi)2024 World Brewers Cup Championship 3rd - Ryan Wibawa (coach: Emi)Fey(Ins:kinaluga/小红书:feyfey)荷兰咖啡师决赛、冲煮决赛感官评审卓越杯CoE国际评审德国SCA教育统筹委员2023雅典WBC世界咖啡师大赛 主持人2023台北WRC世界烘焙大赛 主持人2024芝加哥WBrC世界咖啡冲煮大赛芝加哥 主持人2024釜山WBC世界咖啡师大赛 主持人『Table of Contents』 01:20 Emi与精品咖啡的缘分和Mame的诞生03:02 Emi与合伙人Mattiew一起驰骋世界赛场04:35 我们眼中的Emi，打破传统日本女性的刻板印象06:54 想找世界冠军做教练？一定要先知道这些09:52 挑选选手的标准11:19 从Fey的亲身体验，感受MAME训练选手的方式17:03 什么样的状况下应该考虑请教练了呢？20:31 赢得比赛要了解评分表、赛制以及不断挑战24:37 Emi与粕谷哲的奇妙相遇故事31:32 巴西Deterra达特拉庄园35:25 Emi的冠军赛豆Laurina尖身波旁38:43 Fey最喜欢的Laurina尖身波旁41:13 关于比赛豆的各种迷思45:48 Fey分享你不知道的Lost Origin Lab52:03 MAME的Switch聪明杯冲煮方案两则59:37 MAME的烘焙选择和月度订阅准赛豆01:06:46 MAME的豆罐包装，不会换01:11:47 The best coffee is the coffee you like01:14:22 有趣的欧洲、欧州咖啡馆服务文化差异01:21:25 Emi的中国行经历01:24:31 Ending01:25:34 福利时间『延伸资料』『本期主播』YIKEYUJIA如果你喜欢我们的节目内容,请记得订阅频道。推荐您在小宇宙App,苹果Podcasts, Spotify，豆瓣播客等泛用性客户端收听我们的节目,你还可以通过喜马拉雅,网易云音乐,QQ音乐,Google podcast等平台收听我们的节目。如果您喜欢我们的内容，请别忘了在小宇宙App给我们留言、点赞，在苹果Podcast给我们五星好评，也请多分享播客给朋友们！如果希望支持我们，可以通过“爱发电”平台打赏：https://afdian.net/a/coffeeplusYYY『留言互动』 小红书:@Coffeeplus播客 @Yujia_66微信公众号:Coffeeplus播客也可以搜索添加微信Fishplus_wx, 记得备注“播客”哦，邀请您进入微信社群～

Federico Pinna, titolare dell'Urban Caffè di Treviglio ed eletto a Gennaio 2024 il miglior barista d'Italia, vola in Corea del Sud per gareggiare al World Barista Championship 2024, che si terrà dal 1 al 4 Maggio 2024. Proclamato vincitore nella categoria Baristi d'Italia durante i campionati italiani organizzati da SCA Italy (https://www.scaitaly.coffee/), la delegazione italiana della Specialty Coffee Association, promotore di una cultura autentica del caffè di qualità, Federico rappresenterà l'Italia durante i campionati mondiali. 

This is the 4th episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast hosted by Lee Safar.Our guest on this episode of the series is Diego Baraona from El Salvador's Los Pirineos and the theme of this series is "The Current Realities Facing Coffee Producers in 2024". In this episode of the podcast series, Lee and Diego discuss the hefty financial and ethical costs associated with participating in the World Barista Championship and the broader financial dynamics of the coffee industry. They explore who actually profits within the industry, revealing banks, landlords, equipment manufacturers, freight companies, and surprisingly, the labor force, as the main beneficiaries. The conversation delves into the high costs of production, rental crises affecting cafes, and the alarming interest rates faced by producers. They also touch upon the consequences of agricultural practices and international trade issues, such as reliance on imported goods and the impact of geopolitical conflicts on supply chains. The episode concludes with reflections on the future of the coffee industry and the challenges of achieving sustainability and fairness.00:00 The High Cost of Competing in the WBC: A Producer's Perspective00:32 Sponsored Segment: Becoming a Coffee Consultant01:11 Exploring the Coffee Industry's Financial Landscape01:48 Who Really Profits in the Coffee World?02:37 The Surprising Beneficiaries of the Coffee Industry04:07 The Struggles of Coffee Producers and the Impact of High Costs05:29 The Global Agricultural Crisis and Its Effects on Coffee12:17 Navigating the Future of Coffee Amidst Challenges15:28 Reflecting on the Series and Looking Ahead16:10 Closing Remarks and Invitation for Continued ConversationConnect with Diego and Los Pirineos here:https://www.instagram.com/lospirineoscoffee/ https://www.instagram.com/diego.baraona/ •••••••••••••••••••••••••••••••• 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 episode of a five-part series on The Daily Coffee Pro by Map It Forward Podcast hosted by Lee Safar.Our guest on this episode of the series is Diego Baraona from El Salvador's Los Pirineos and the theme of this series is "The Current Realities Facing Coffee Producers in 2024". In this episode of the podcast series, Lee and Diego discuss the hefty financial and ethical costs associated with participating in the World Barista Championship and the broader financial dynamics of the coffee industry. They explore who actually profits within the industry, revealing banks, landlords, equipment manufacturers, freight companies, and surprisingly, the labor force, as the main beneficiaries. The conversation delves into the high costs of production, rental crises affecting cafes, and the alarming interest rates faced by producers. They also touch upon the consequences of agricultural practices and international trade issues, such as reliance on imported goods and the impact of geopolitical conflicts on supply chains. The episode concludes with reflections on the future of the coffee industry and the challenges of achieving sustainability and fairness.00:00 The High Cost of Competing in the WBC: A Producer's Perspective00:32 Sponsored Segment: Becoming a Coffee Consultant01:11 Exploring the Coffee Industry's Financial Landscape01:48 Who Really Profits in the Coffee World?02:37 The Surprising Beneficiaries of the Coffee Industry04:07 The Struggles of Coffee Producers and the Impact of High Costs05:29 The Global Agricultural Crisis and Its Effects on Coffee12:17 Navigating the Future of Coffee Amidst Challenges15:28 Reflecting on the Series and Looking Ahead16:10 Closing Remarks and Invitation for Continued ConversationConnect with Diego and Los Pirineos here:https://www.instagram.com/lospirineoscoffee/ https://www.instagram.com/diego.baraona/ •••••••••••••••••••••••••••••••• 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 ••••••••••••••••••••••••••••••••

Many of us love coffee, but we may not be aware of its health benefits. If you thought coffee was just a caffeine kick, think again.In today's episode, Jonathan, Prof. Tim Spector, and coffee expert James Hoffmann explore the intricate relationship between coffee and health. They uncover truths and myths about caffeine and describe coffee's fascinating role in improving gut health.Tim also shares exciting news about soon-to-be published research. The topic: coffee and the gut microbiome. Plus, James brews coffee live in the studio and helps us understand the different coffee variants. He even dives into the world of coffee kombucha.James Hoffmann is an English barista, YouTuber, entrepreneur, coffee consultant, and author. He came to prominence after winning the World Barista Championship in 2007 and is credited as a pioneer of Britain's third-wave coffee movement.Tim is a professor of genetic epidemiology at King's College London, director of the Twins UK study, scientific co-founder of ZOE, and one of the world's leading researchers. If you want to uncover the right foods for your body, head to zoe.com/podcast, and get 10% off your personalized nutrition program.Find top tips for gut health from ZOE Science and Nutrition — download our FREE gut guide. Follow ZOE on Instagram.Timecodes:00:00 Introduction01:50 Quickfire Questions04:24 Why are we all so obsessed with coffee?05:02 What are the health benefits associated with coffee? 06:40 There is a lot more fiber in coffee than you think09:47 The effects of caffeine and gender differences12:31 Why is coffee full of polyphenols?15:12 Tim's new research teaser21:21 What is the health relationship between fiber, microbes and our bodies?27:32 Should we all start drinking coffee and should we choose decaf?31:52 Modern coffee is all about flavor33:03 Does the way that we make coffee impact our health?37:55 James explains his mini laboratory!43:42 Why is coffee not regulated in coffee shop chains?44:35 What's the best way to make coffee?44:40 Coffee #1 Filter Coffee47:10 Coffee #2 Decaf Coffee51:00 Coffee #3 Instant Coffee1:00:50 How does caffeine affect high blood pressure?1:05:36 SummaryMentioned in today's episode: How to Make the Best Coffee at Home by James HoffmanEditorial correction: James refers to chlorogenic acid as a polyphenol. We have since learnt that this is incorrect. Rather, it is a phenolic compound or a phenolic acid. James has shared this short video on his YouTube channel clarifying this: https://www.youtube.com/watch?v=IszQ2JR3OlcIs there a nutrition topic you'd like us to explore? Email us at podcast@joinzoe.com, and we'll do our best to cover it. Episode transcripts are available here.

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

In this episode of Coffee Made Me Do It, Dario talks to Cole Torode of Rosso Roastery and Forward coffee in Canada. Cole is a legend of the Specialty Coffee industry and competition arena. Twice a winner of the Canadian Barista Champs, twice a finalist at WBC, once a Canadian Brewers Cup Champion and most recently, a key member of Boram Um's World Barista Championship winning Dream Team. Its fair to say Cole has some unique insights into coffee competitions and their impact on our amazing industry. We hope you enjoy! https://www.bluebirdcoffeeroastery.co.za/ https://www.instagram.com/bluebirdcoffeeroastery/ https://www.instagram.com/dariodoingthings/

Looking for the perfect gift for Valentine's Day?  Heather Perry from Klatch Coffee has it!  Drink this -- and hear about the beans that inspired her and the unique, pearlized glasses that accompany this limited edition.Family-owned, Southern California-based Klatch Coffee is debuting an indulgent Aphrodite Pearl Reserve Blend exclusively for Valentine's Day! Its distinct, complex flavors include a sweet chocolate-covered strawberry aroma, and reminiscence of a luscious Black Forest Cake with layers of rich ganache, fresh cherries, and creamy frosting. Featuring notes of black cherry, milk chocolate, and vanilla, this brew is a true gem in our coffee collection, perfect for sharing with someone special. this episode sponsored by CoffeeTalk  About Heather PerryHeather began working in Klatch Coffee's retail stores, building skills that later earned her numerous competitive titles including Regional Champion, United States Champion, and 2nd place in the World Barista Championships, just to name a few. She's also built a reputation as a professional trainer, lending her expertise to individuals and organizations in over a dozen countries, and previously serving as Chair of the Barista Guild of America and President of the SCA. She now heads up the family business as CEO of Klatch Coffee.In the upcoming Vendor Directory from CoffeeTalk Magazine, learn about:Her FAVORITE barista toolsHer real opinion about "gateway candy bar" coffeesA glimpse of who she might be coaching at a US Barista Champ in the future (IMO!)Let's discuss - email Jennifer@Coffeetalk.com 

Coffee competitions have grown to be a dominant force for how professionals and consumers alike view the role of a barista, the industry, and coffee itself. Mindsets, businesses, and the supply chain itself has been shaped by the influence of competitions and today, understanding this world is critical to understanding coffee.  To talk about this today we are joined by one of the most respected, prolific, and knowledgable WCE Competition head judges out there, Scott Conary! As Owner of award-winning Caffe Driade, Perennial & Open Eye Café in Chapel Hill, NC; along with Wholesale Roastery Carrboro Coffee Roasters; Scott Conary has had many opportunities to travel, teach and learn about coffee production, harvest, selection, blends and trends for the last 25+ years. He is an active educator in the Industry in most all disciplines and consults for companies, restaurants, and cafes nationally & around the world while also serving as a WCE Representative and Certified Head Judge for the World Barista Championship since 2005. He has been a head Judge & Instructor for the Alliance for Coffee Excellence & the Cup of Excellence program since 2015. Scott trains Barista's and coffee professionals as a consultant, in the U.S. and around the world, for skill, knowledge and competition. In this episode we get to discuss competitions, judging, what makes a "good" barista, and the role these things have played and continue to play (both good and bad) in shaping the environment we operate in We cover: The Mentorship Aspect of Competitions The Evolution of Competitions and the Role of Judges The Influence of Baristas and competitions on the Supply Chain and Public Perception of Coffee The Universal Takeaways from Competitions Defining a "Good Barista" The Importance of Connection and Care Technical Innovation and Connecting with Customers Utilizing Innovation and Making a Connection Expanding Beyond Barista Competition Aligning with Organizations and Seeking Transparency Celebrating Coffee and Affecting Change Progress through Relationships and Collaboration Getting Involved and Opening Doors Links: https://carrborocoffee.com/ https://caffedriade.com/ https://openeyecafe.com/ https://www.perennial.cafe/ Instagram: @coffeescott Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.   Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min 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  

Coffee. It's more than just a pick-me-up. It's a canvas for creativity, a compulsion for competition, and a fuel for adventures beyond the boundaries of the average mug. Today, we are serving you a triple shot of people whose lives were transformed by the power of the bean. Meet a U.S. Barista champion whose social media channel brings a wholesome buzz; a woman who advocates against gun violence by painting in public places with coffee; then, hold onto your venti cup as you hear the story of one man who has spent the last 26 years - and will spend the rest of his life - visiting every Starbucks on the planet. GUESTS:  Morgan Eckroth: Renowned barista who won the title of 2022 U.S. Barista Champion, and runner up in the 2022 World Barista Championship. She is also a social media star who posts coffee tutorials and  experiences with customers in their coffeeshop Bianca L. McGraw: Art teacher at Tapestry Charter High School in Buffalo, NY. She makes paintings with coffee to process the trauma of mass shootings, and connects with her community by inviting them to be a part of her process Winter: Since 1997, has been committed to drinking coffee from every company-owned Starbucks in the world (there are over 35,000). As of our recording, he has visited 18,458 Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

If you enjoy hearing about the world of coffee, I recommend you check out my conversation with the founder of Pret, Julian Metcalfe, which you can find here: https://www.youtube.com/watch?v=uViyOJsc6O4 It's the world's most popular drink, with people drinking over 2 billion cups a day, but we still can't agree on the most important facts about coffee. In this new episode Steven sits down with the world leading coffee expert, James Hoffmann. James won the World Barista Championship in 2007, is the co-founder of Square Mile Coffee Roasters and through his YouTube channel has become one of the leading figures in the world of coffee. He is also the author of ‘The World Atlas of Coffee' and ‘How to Make the Best Coffee at Home'. In this conversation James and Steven discuss topics, such as: Where coffee really comes from How coffee is the world's most popular drug Why you can't tell how much caffeine is in your coffee How to get the maximum benefit from coffee How he went from not drinking coffee to an expert in 2 years Why coffee costs so much The best high street coffee you can buy How we are all addicted to coffee Why you get the coffee jitters What is the lethal level of coffee How caffeine is an insect repellent The history of coffee How coffee changed the world Why 1 cup of coffee will increase your life How he became the world's best barista The best way to make coffee How to have a better cup of coffee Why coffee pods are rubbish His favourite coffee How he made his passion his life Why he became obsessed by coffee How he learned to communicate You can purchase James' most recent book, ‘How to Make The Best Coffee at Home', here: https://amzn.to/3SO1Xl1 Follow James: Instagram: https://bit.ly/3SOu0Rn Twitter: https://bit.ly/3ukOQOe Watch the episodes on Youtube - https://g2ul0.app.link/3kxINCANKsb My new book! 'The 33 Laws Of Business & Life' is out now: https://smarturl.it/DOACbook Follow me: Instagram: http://bit.ly/3nIkGAZ Twitter: http://bit.ly/3ztHuHm Linkedin: https://bit.ly/41Fl95Q Telegram: http://bit.ly/3nJYxST Sponsors: Linkedin http://linkedin.com/doac Shopify: http://shopify.com/bartlett Huel: https://g2ul0.app.link/G4RjcdKNKsb Learn more about your ad choices. Visit podcastchoices.com/adchoices

Host Helen Lee continues her conversation with Pamela Chng, the founder of The Bettr Group, a leading social enterprise in Singapore. Pamela shares her journey of using business as a force for good and the incredible impact her company has had on improving the lives of vulnerable groups in the community - marginalised women and at-risk youth. She discusses the importance of aligning values with business decisions and the need for businesses to prioritise people, profit and planet. Pamela also highlights the challenges faced by the coffee industry and the need for sustainable practices. She emphasises the importance of early intervention (for youngsters) and creating inclusive systems to support individuals and communities.  Pamela has been a judge in several international coffee competitions including the World Barista Championship. And, she also sits on the Board of Directors of the global Specialty Coffee Association. Her company now has 8 coffee bars in Singapore and is expanding into the region as well.  It has trained some 15,000 people from 30 countries or more, through their Bettr Academy which offers two training programs, one which is entirely coffee-related and the other which includes physical and emotional resilience training as well. Furthermore, while another coffee company in Singapore has just closed its 11 stores, her company has just received an amazing 2 million Singapore dollar investment from Asia's impact investment platform Heritas Capital through its newly launched Asia Impact First Fund with DBS Foundation as its knowledge partner! KEY TAKEAWAYS The Bettr Group is a leading social enterprise in Singapore that prioritises people, profit and planet. They have a robust track record of improving the lives and livelihoods of vulnerable groups in the community. It's vital to use business as a force for good and make a positive impact on society while building a sustainable business. Pamela who was a Singaporean of the Year finalist in 2020 believes in creating win-win-win situations in every business decision and interaction. The Bettr Group focuses on early intervention and upstream solutions to address complex social issues. They work with schools, workplaces, and employers to create inclusive systems and support vulnerable individuals. Pamela's grandmother was a significant influence in her life, teaching her important values and pioneering a business that provided opportunities for young girls. Her grandmother's example inspired Pamela to create a business that makes a positive impact on individuals and communities. BEST MOMENTS "The winds of change are here. There is movement. There is going to be a lot of pain before things get better. The thing is to really be very intentional about creating resilience in the individual and also in the organisation. Resilience as a system means changing the way you function and the way you do things because that's really not the same as before." "My hope is that all businesses will transform into socially responsible businesses, all along the spectrum, with their impact and contribution at the forefront of it. That to me is the ideal because if all businesses were functioning properly in that way, then, we have a healthy system." "What is the purpose of money? It is a means to an end. It is a tool for you to live a good life. But the pursuit of money in of itself, I think people have become so blinded to it. And then what?! You get unhappy in that process, you get unhealthy in that process, then that's not a good life, right?" VALUABLE RESOURCES To become a member of the Transform and Thrive Club and benefit from powerful monthly live sessions on Zoom video calls and multimedia coaching, check out and sign up here: www.transformandthrive.club www.leeheiss.com www.facebook.com/leeheiss https://www.facebook.com/helenleeheiss/ https://www.facebook.com/groups/transformandthriveclub www.instagram.com/helenleeheiss enquiries@leeheiss.com ABOUT THE HOST Founder & Principal Coach of Lee Heiss Coaching, Helen Lee coached thousands of clients worldwide and multinationals in Asia-Pacific in the last three decades. She created a powerful ontological coaching methodology that ignites the true greatness or invincibility in people. Thoroughly tested and honed over 20 years, this methodology consistently and rapidly produces desired results. Helen was also a journalist who later ran her own communications consultancies in Australia and Asia. The Business Times listed her in its “Who's Who of Women Shaping Singapore” while The Straits Times named her “The Leader Prodder” in a feature on Singapore's top coaches. ABOUT THE GUEST The Bettr Group, a home-grown speciality coffee company founded in 2011, became Singapore and Southeast Asia's first certified B Corporation, a company that balances profit and purpose. They are a leading provider of specialty coffee education, and are a certified Specialty Coffee Association (SCA) Premier campus. Certified B Corporations (or B Corps) are businesses that meet the highest standards of verified social and environmental performance, and public transparency. B Corp Certification is a designation that a business is meeting high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials The B in B Corp stands for ‘BENEFIT FOR ALL, in that Certified B Corporations (or B Corps) are businesses that have been certified by B Lab (that's us!) to benefit all stakeholders. It also runs a four-month programme for vulnerable women and at-risk youth, which teaches them vocational skills and in-depth life skills. Certified B Corporations are leaders in the global movement for an inclusive, equitable, and regenerative economy. Unlike other certifications for businesses, B Lab is unique in our ability to measure a company's entire social and environmental impact.

Kali ini seorang World Barista Championship datang ke Ray Janson Radio, dia adalah Mikael Jasin. Mikael Jasin bercerita bagaimana kopi dan kompetisi merubah hidupnya menjadi seperti sekarang. Tonton video selengkapnya di #RayJansonRadio #354 HIDUP BERUBAH KARENA KOPI DAN KOMPETISI WITH MIKAEL JASIN | RAY JANSON RADIO Enjoy the show! 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 #WorldBaristaChampionship #Coffee #KopiIndonesia #SatuIndonesiaRasa

Host Helen Lee interviews Pamela Chng, the founder of the Bettr Group, a socially responsible business in Singapore that aims to change lives through coffee. Pamela shares her journey of personal growth and the inspiration behind creating a for-profit social business. She discusses the challenges of operating in a profit-driven system while prioritising impact and the importance of creating inclusive environments for growth and change. Pamela also highlights the need for businesses to be socially responsible and the potential for positive change in the world, stressing the importance of aligning values with actions and the transformative power of individual and generational impact. Pamela has been a judge in several international coffee competitions including the World Barista Championship. And, she is also the first Singaporean on the Board of Directors of the global Specialty Coffee Association. Her company now has 8 coffee bars in Singapore and is expanding into the region as well.  It has trained some 15,000 people from 30 countries or more, through their Bettr Academy which offers two training programs, one which is entirely coffee-related and the other which includes physical and emotional training as well. KEY TAKEAWAYS The Bettr Group, is a for-profit social business that aims to change lives through coffee. They have a holistic approach to training individuals, including marginalised groups, to help them secure jobs and thrive. The company is Singapore and Southeast Asia's first certified B Corporation, which means they balance profit and purpose. They prioritise impact and contribute to solving societal problems. Pamela believes in the importance of aligning personal values with business practices. She emphasises the need for businesses to prioritise impact and contribute positively to society. The coffee industry is facing challenges, including climate change and the unsustainable income of farmers. Pamela is actively involved in global initiatives to address these issues and create systemic change. Pamela's grandmother was a significant influence in her life, teaching her important values and pioneering a business that provided opportunities for young girls. Her grandmother's example inspired Pamela to create a business that makes a positive impact on individuals and communities. BEST MOMENTS "We all have finite time on this Earth. And what do we do with this one life that we have?"  "If we could make the endeavour of work one where we could really try and get ourselves and everybody else around us in work to be doing things that made an impact, things that made a difference, then maybe we could start solving a lot of the problems that we create."  "I think each person has tremendous potential. When they're really aligned internally and externally, clear about who they are and what their purpose on this Earth is for, then that completely changes how you do what you do and the definitions of success."  "We're in extremely complex and challenging times. But I guess I'm hopeful because the human civilisation is very resilient. We will find some solutions and create other problems in the process, but that's just the cycle of life."   VALUABLE RESOURCES To become a member of the Transform and Thrive Club and benefit from powerful monthly live sessions on Zoom video calls and multimedia coaching, check out and sign up here: www.transformandthrive.club www.leeheiss.com www.facebook.com/leeheiss https://www.facebook.com/helenleeheiss/ https://www.facebook.com/groups/transformandthriveclub www.instagram.com/helenleeheiss enquiries@leeheiss.com   ABOUT THE HOST Founder & Principal Coach of Lee Heiss Coaching, Helen Lee coached thousands of clients worldwide and multinationals in Asia-Pacific in the last three decades. She created a powerful ontological coaching methodology that ignites the true greatness or invincibility in people. Thoroughly tested and honed over 20 years, this methodology consistently and rapidly produces desired results. Helen was also a journalist who later ran her own communications consultancies in Australia and Asia. The Business Times listed her in its “Who's Who of Women Shaping Singapore” while The Straits Times named her “The Leader Prodder” in a feature on Singapore's top coaches. ABOUT THE GUEST The Bettr Group, a home-grown speciality coffee company founded in 2011, became Singapore and Southeast Asia's first certified B Corporation, a company that balances profit and purpose. They are a leading provider of specialty coffee education, and are a certified Specialty Coffee Association (SCA) Premier campus. Certified B Corporations (or B Corps) are businesses that meet the highest standards of verified social and environmental performance, and public transparency. B Corp Certification is a designation that a business is meeting high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials The B in B Corp stands for ‘BENEFIT FOR ALL, in that Certified B Corporations (or B Corps) are businesses that have been certified by B Lab (that's us!) to benefit all stakeholders. It also runs a four-month programme for vulnerable women and at-risk youth, which teaches them vocational skills and in-depth life skills. Certified B Corporations are leaders in the global movement for an inclusive, equitable, and regenerative economy. Unlike other certifications for businesses, B Lab is unique in our ability to measure a company's entire social and environmental impact.

In this special episode, I celebrate my 25th year of working in the coffee industry. Joining me for this reflective chat is my good friend Andreas Hertzberg, the Co-founder of Nordic Approach and the chairman of our company's board.  We retrace our steps to the early days at Stockfleth's and Solberg & Hansen, reminiscing about our shared journey – a journey filled with mutual learning, inspiration, discovery and being part of the development of modern coffee culture in Norway. I dive deep into my inaugural competition, and together, Andreas and I discuss why the 2002 World Barista Championship holds such a pivotal place in my professional journey.  We explore the 'Cup of Excellence' and its impact on coffee pricing dynamics. The importance of transparency, the moral obligation of paying our producers a commendable price, and how the ‘Cup of Excellence' has influenced these practices. We then take a nostalgic trip down memory lane, discussing the historical significance of the Nordic Barista Cup and the Nordic Roaster forum. Sit back and join us in celebrating this silver milestone in the realm of coffee. Cheers to a quarter of a century and hopefully many more to come! Music by my uncle Jens Wendelboe.

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!

SummaryOn this episode of The Bentonville Beacon, host James Bell sits down with Andrea Allen, US Barista Champion and Runner-Up World Barista Champion. Andrea is Co-Founder of Onyx Coffee Lab, a world-renowned café and roastery dedicated to the art and science of coffee, with a mission focused on the pilgrimage seeking quality, truth, and accountability in coffee. Since its founding in 2012 with the mantra “Never Settle for Good Enough,” Onyx has cultivated an award-winning team of roasters that ship freshly roasted coffee worldwide and has baristas serving unique coffee in four locations across Northwest Arkansas, including two in Bentonville–on the the Bentonville Square and at The Momentary. Throughout the episode, James and Andrea discuss the origin of Onyx Coffee Lab, the science behind sourcing specialty coffee beans and the thrill of competing to be the world's best barista.Thanks for tuning in!Show NotesTimestamps in this blog are for the audio-only version of the podcast; video timing differs.(1:03) Introduction to Andrea(1:29) Andrea's Backstory(7:06) The Intricacies of Specialty Coffee(12:23) Andrea's Experience at the World Barista Championship(16:36) About Onyx Coffee Lab(21:05) Onyx Coffee Lab's Vision(22:41) What's Next for Onyx(24:05) About The Road to Milan Docuseries(29:45) Growing Up in Northwest Arkansas(31:39) The Evolution of Northwest Arkansas(33:41) Onyx's Two Bentonville Locations(37:44) #BecauseBentonville Story(42:56) Advice to Business Founders(44:54) Closing Question‍LinksJames Bell Bentonville Economic Development Andrea AllenOnyx Coffee LabQuotes“It's not just about standards. It's about cultivating a really excellent product and then showcasing it for what it is.” - Andrea Allen, (17:45)“For us, we just want to show what we're doing to our customers who are folks drinking coffee at home or in our coffee shop or wholesale clients buying from us. And we decided to start putting all that information out there so people could learn more about specialty coffee.” - Andrea Allen, (20:28)“You feel that warmth when you walk in there. You feel welcome or you feel like you can ask questions or be silent because you're not super talkative that day. All of that is made possible by our team and their work and hospitality in the space. And I think that sort of thing is special to Bentonville because it's such a great place to do business.” - Andrea Allen, (38:34)

James Hoffmann is the go-to coffee expert on YouTube. Before building his community online, James won the World Barista Championship and opened a coffee roastery. In this episode of Shopify Masters, James shares his journey of turning his passion for coffee into profitable businesses and a multifaceted career. For more from James and show notes: https://www.shopify.com/blog/james-hoffmann-niche?utm_campaign=shopifymasters&utm_medium=youtube&utm_source=podcast

On this extra-special edition of Pop Culture Junkie, Shauna is up extra early to talk to London-based singer, actor and activist Kate Nash. After bonding over Buffy the Vampire Slayer and how it empowered and validated teenage girls, Shauna and Kate discuss “f*** the patriarchy” music, the abysmal treatment of women by the media, and Kate's time on the Netflix show GLOW. Kate also talks about her new comedy movie Coffee Wars, where she stars as independent coffee shop owner Jo, who attempts to save her struggling business by entering the World Barista Championship, proving that it is possible to make a delicious – and winning – vegan latte. Follow Kate Nash and Coffee Wars on Instagram.To stream Coffee Wars and find their website, click here.We have a Patreon! To support our podcast and get access to exclusive content, click here.Apple Podcast: https://podcasts.apple.com/us/podcast/pop-culture-junkie/id1536737728Spotify: https://open.spotify.com/show/7k2pUxzNDBXNCHzFM7EL8WWebsite: www.popculturejunkie.com Facebook: PopCultureJunkiePodcast Twitter: @PopJunkies Instagram: @pop.culturejunkies Email: junkies@popculturejunkie.comHayley on Instagram: @thirtynerdythriving Hayley on TikTok: @thirtynerdythrivingNicole on Instagram: @nicole_eldridge Nicole on Twitter: @naeldridge14 Nicole on TikTok: @nicole_eldridge Shauna on Instagram: @shaunatrinidad Shauna on TikTok: @shaunatrinidad

Morgan Eckroth is the reigning US Barista Champion who finished second in the 2022 World Barista Championship. Morgandrinkscoffee is a blend of real world experience, practical advice, art, education, business, and pure entertainment: all revolving around coffee.   In a sea of angry videos, cynical videos, confrontational videos, endless clickbait and short-attention span noise, Morgan's short form videos are a breath of fresh air. These videos are brief vignettes recreating simple, quiet, slice of life moments in a real coffee shop. Morgan sets up the camera and performs the roles of both barista and customer. They're anecdotal scenes that all seem to be created from a place of honesty and observation. She's completely turned the script on what the internet has taught us to expect in a video. It's so weird how kindness is now radical.    Watch Morgandrinkscoffee on TikTok and YouTube   Support The WTS Podcast 

You might have already seen superstar Portland barista Morgan Eckroth in one of their many viral TikTok videos. In them, they silently pantomime amusing barista-customer interactions — little slices of the life of working at a coffee shop, where she's always wearing a black turtleneck. This year, she became the first Portlander to win the US Barista Championship and was runner-up at the World Barista Championship.  The new year is just a few weeks away and we want to hear your New Year's predictions: What do you think 2023 will bring to our fair city? Shoot us an email at portland@citycast.fm or leave a voicemail at 503-208-5448. Want some more Portland news? Then make sure to sign up for our morning newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Claire placed 3rd in the world at the 2022 World Barista Championships and I asked her how she got there? The UK based coffee professional is a inspiration to anyone and tells us how she pushed herself constantly to reach her goals. Her positive and easy going attitude is truly contagious. Recording a podcast with people from all over the world can be tricky sometimes so please bare with us and listen through the small glitches.... and have fun!

The first time André Eiermann had his first cup of coffee was during the interview for a Junior Coffee Trader position. After the interview, André was convinced that coffee was his destiny. On the hunt for an adventure, he was especially interested in traveling to the various origins of coffee. Among the many successes he had during his 15 years working with coffee, he won the Swiss Barista Championship and became the first barista to roast coffee live on stage during his World Barista Championship performance. Now André has moved to Melbourne where he is the General Manager at Victoria Arduino—a company that specializes in quality espresso machines. Read the full coffee story herehttps://notabarista.org/andre-eiermann/Support the show

To celebrate the World Barista Championship taking place at Melbourne International Coffee Expo next week, we're turning the spotlight on this highly influential coffee city to explore the past, present and future of Melbourne's specialty coffee scene.In conversations with Ross Quail, Sales Director for Asia Pacific, Hemro International, Mark Dundon, Co-owner, Seven Seeds, and Sean Edwards, Founder, Cafe Culture magazine and the Golden Bean awards, we explore how Melbourne's coffee landscape has evolved over the last 20 years, how the city's culinary scene played an important role in the growth of cafe culture, and why Melbourne continues to inspire coffee businesses around the world today.Credits music: "Love & Distance" by Hollie Rogers, feat. Jamie Lawson and Robben Ford 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 

Richard has been in the coffee industry for 16 years, beginning with his first cafe in 2006. His career has taken him from behind a coffee machine to coffee farms in Colombia, washing stations in Burundi to head judging the World Barista Championships. His work with growers as part of Raw Material has been some of the most rewarding; developing and building new relationships with in-country partners for project work in Rwanda and Burundi and connecting coffee buyers with meaningful and impact-driven coffee value chains all over the world. Richard is a big believer is sharing knowledge and experiences for the greater good and knows that culture and commitment to values is a big part of finding and keeping great people. Find out more about Flight Coffee and Raw Material ----------------------------------------- Find out more about Colin: www.colindellis.com Join the Culture Makers Community: www.culturemakers.community Music courtesy of https://www.purple-planet.com --- Send in a voice message: https://anchor.fm/culturemakers/message

2015, on the World Barista Championship stage in Seattle, Sasa Sestic represented Australia to take the crown; meanwhile, he introduced a new processing method - Carbonic Maceration to the world. Since then, Sasa Sestic and Carbonic Maceration process has been well known overnight.As a previous National Olympics handball player, he is now a founder of ONA coffee (for roasted beans supply) and Project Origin (for Green beans supply). He is totally obsessed with coffee, while his real passion is to establish trust relationship with farmers, help them to have decent life at origins.Project Origin connects over 100 farms in 18 different countries, his fermentation methods benefit countless farmers, green bean prices break records annually thanks to their effort.As an entrepreneur, he led his team to overcome the most difficult period during the pandemic . He tried his best to look after every staff member, sacrificed numbers to save people, created a comfort zone to make everyone feel safe and secure.Sasa is a man who is a spiritual icon in the specialty coffee industry. He never stops innovating, leads the team moving the industry forward to a better future. Like what he said "When I can help people to give them a better life, it returns true joy". 『Guest Speaker』Sasa Sestic2015 World Barista ChampionONA & Project Origin Founder 『Table of Contents』00:40 Opening00:41 Guest Introduction 01:43 The first origin trip to India 201204:37 Sasa's observation in relation to the rapid growth of specialty coffee in Chinese domestic market06:19 The differences of coffee culture in different continents09:42 Strategic adjustment in sales & marketing during the pandemic10:56 ONA Coffee has been distributed to Dubai11:25 Leadership in times of crisis17:10 Origin facilities improvement & assist in coaching competitors during the pandemic20:29 Friendship with Jamison Savage, a well-known coffee producer in Panama23:33 Discussion on differences of Carbonic Maceration & Anaerobic Fermentation30:37 Discussion on boundaries of special processing & infused coffee36:15 Why is the signature drink not popular in the western world?41:28 Sasa's advice to freshmen who are willing to attend the competition49:00 Rare Varietals start appearing on the stage after 201952:49 Sasa's closest coach - Hide Izaki57:17 What does the "Coffeeman podcast" talk about? 『Related videos & articles』The coffee Man documentaryhttps://www.youtube.com/watch?v=NOP2Y12r3oI&t=401sThe coffee man podcasthttps://podcasts.apple.com/au/podcast/the-coffee-man-podcast-season-2/id15277112702015 World Barista Championship presentation https://www.youtube.com/watch?v=7jttyvyUGpI&t=1sLeadership in times of crisishttps://www.youtube.com/watch?v=we9KCwSQIPE&t=278sInfused coffeehttps://perfectdailygrind.com/2021/08/infused-coffees-experiments-with-fermentation/https://perfectdailygrind.com/2021/10/infused-coffees-answering-some-common-questions/ 『Host』YIKE YUJIA YUNANIf you like this channel, you can access via Apple podcast, Spotify, Google podcast and Overcast for listening. Cheers ~BGM: The coffee song - Jack Botts Email: coffeepluspodcast@gmail.com

Let's travel to the US and why shouldn't I just invite the second best barista in the world to chat with me? Andrea and I talk a lot about family and how difficult it can be. Do we have to decide for one thing only? How did Andrea manage to compete year after year and be a shop owner and a loving mother? How did she decide to go for a strong and polarising presentation at the World Barista Championship? These are just a couple of topics we talked about. Definitely worth a listen!

Andrea Allen is the co-founder of Onyx Coffee Lab and recently came in second place in the 2021 World Barista Championship. She shares how she's grown as a barista, what it takes to compete, and what competition she's like to be mediocre at.

In the mid 90s, I "performed" in a "talent show" at Chapel Hill High School. After an embarrassing debacle involving myself, a cassette single of "Shook Ones, Part II" and some awkward freestyles, a tall man with dangling dreadlocks took the stage. In a deep baritone, he spoke into a microphone and said the words that would haunt me for years to come: "What's up, Chapel Hill?" By the end of the decade we would come to be good friends and in 2021 he visited my studio and made me coffee from his own signature roast as we recorded a podcast.Lem Butler has done a lot. Type his name into YouTube and a variety of videos come up, all related to his involvement in the coffee industry. Product unboxings and reviews, footage of him competing in the World Barista Championships, interviews on shows and podcasts (none of which are as cool as this one). But if you lived in the Triangle in the 00s, you most certainly knew (or at least recognized) the big-haired man with the glassy eyes behind his spectacles. He was DJ Pez, and he was spinning in the nightclub that you threw up your Long Island Iced Tea in. And at the one that you were scared to go to. And cutting records at the hip hop show where you were nodding your head till your neck was sore after smoking a blunt in the parking lot. But somewhere along the way, a random job that wasn't supposed to last more than a year would ignite a spark that turned in a passion, a lifestyle, and a career. Lem has since traveled the world as a coffee competitor and educator. Plus he's been known to DJ an industry party or two. He now owns his own curated coffee experience in Black & White Coffee Roasters. (Y'all KNOW I don't like flowery words like "curated" but I didn't know how else to put it.) Yes, you can buy coffee from him. While this intro may be serious, this episode is not LOLOLOL. We explore what it means to go from beats to beans* all whilst sipping fresh-squeezed B&W brew and burning one. Pez is a natural storyteller and his voice is a soothing balm to your chapped ears. We bounce from North Carolina to Ethiopia to Amsterdam to Colombia ... it's a wild ride. Meet me for coffee and a cigarette afterward. See you soon.Featuring "Worldwide" by Tyfu and additional music by Juan Huevos. Shout out Prince, The Time, MA$E, David Lynch, and The Pharcyde.---------------Theme Song by Cheers For Fears (Boy In Sleep and Kent Hernandez) Artwork by Chris MusinaIf you need podcast services from story development to recording to editing to publishing, Sparse Mansion Media can help. Contact Jon Gregory at sparsemansionmediaLLC@gmail.com for inquiries.*intentional rhyme

Alexandra Mosher: [00:00:00] This is part two of the interview with Sarah Parish, one of the founders of Torch Coffee in Seville, Spain. Sarah expands on her background growing up in Guatemala and how this affected the why behind her opening up a coffee shop. She also expands on how a trip from Torch's founder helped her and her sister to press on and what it looks like to be clear about your business's culture and the systems within your business. Sarah shares her story here with SCI's Alexandra Mosher.How's it been like knowing that it's your last, your last month there? Cause what you've been there for five years? Four years? Sara Parish: [00:00:45] Almost nine... eight, eight and a half years. Alexandra Mosher: [00:00:48] Almost eight and a half?!Sara Parish: [00:00:49] Yes. Yeah, by the time we got a residency, we got all the paperwork done, we looked for a locale, remodeled, everything else... so the business has been open five years, but it took us about six months before. So just by one thing after another it's we've been here a little over eight years now. Alexandra Mosher: [00:01:10] Okay. Yeah. Cause that's what I was kind of wondering, because I know you guys have had the shop for what, like four years now. Right? Sara Parish: [00:01:17] September 15th would have been five years. So two weeks till five years. Alexandra Mosher: [00:01:23] Yeah. I was trying to figure out the timeline for like how everything started. So can you walk me through like the timeline of what happened for those eight years? Sara Parish: [00:09:11] Going back to the very beginning, when I first had the idea of opening coffee shop, I think it wasn't so much about coffee for me. I know a lot of people get into coffee shops cause they love coffee. For me, I think it was the idea of like I've always loved business. I've always been really drawn by it, but it was also the idea of community around the whole coffee shop and the coffee community. That was really appealing to me. I probably didn't understand or grasp the full concept of it until I actually got into coffee, but that was super appealing for me. Like just to have a space where you can just connect with people and have conversation. I think that was one of the main motivators for me was more the business aspect and the community aspect of coffee. Sara Parish: [00:01:34] When we first got here, we moved to Spain with just a regular tourist visa, just to try to get information. Spain is really well known for horrible bureaucracy and nothing is clear and the immigration system is just a mess. Like there's tons of blogs and jokes and memes about it, but we could not find any information whatsoever online about what type of visa or residency we needed to apply for.So we're like, well, we have a 90 day tourist visa. Let's just go to the offices, try to get some information, hire a lawyer, whatever we need to do. We are here on six months and then we were able to extend it several times so we could stay here while we applied for the residency. But it took us almost a year and a half just to get the residency paperwork done.It was, it was just a huge mess. Like we would go to one office, no one could give us information or they'd say, "you need this document from this place." So we'd have to make an appointment, the appointment was a month away. So we have to waste a whole month. Finally get to our appointment and we show up to that office they're like, "no, this isn't the right office. You have to make an appointment somewhere else." And wait another month, it was just a year and a half of basically being sent from one place to another, trying to figure out what paperwork we needed to send in. So after a year and a half, we were finally able to figure out what it was that we needed to do, what paperwork was required. We were able to get everything together [and] submit the paperwork. So it took us about a year and a half. And then once we finally got our legal residency, then we started trying to look for locales, which was also very... wasn't easy. When we first got to Spain, I was 25-26 [years old]. My sister was 23-24. And that age in Spain is like really, really young. In the States, I think that they have this [idea] like once you're 18, you're an adult. You move out, you live on your own, you're self-supporting, you pay for your own things. But the culture in Spain is like, you can be 35 - I have friends, guy friends, that are lawyers and engineers, and they're like 35-40 [years old] and they still live at home.And so at 25... two single women in their twenties was like, "What? You guys have no idea what you're doing." Like no one wanted to rent us a place. They thought that we didn't know what we were doing. Which is partially true, but so it took us another eight months or so I think to finally find a locale that we liked that was a reasonable price and that was willing to rent to us.And then once we got that worked out, then it took us, I think, four or five months for the remodel and getting it all ready for opening. Alexandra Mosher: [00:09:52] Okay. And you started it with your sister, right? Sara Parish: [00:09:54] Yes. Alexandra Mosher: [00:09:55] So was that the same thing for her? Like, tell me what that was like with you to like, talking about it. Sara Parish: [00:10:00] We're very, very different. I'm probably more of the business side. She's super talented in a bunch of stuff, but I don't think Vicky ever was drawn to opening a business. I think she just opened the business cause it sounded like a good idea and she want to do it with me, but she's not the business person. She's super creative. She's really good at decorating. She's super good at coffee. But she wasn't drawn into coffee so much for the business as I was, she just got on board because I threw the idea at her and it sounded really cool. And we work really well together and now she loves it. But I think at the beginning it was just the idea of working together and starting a project together.Alexandra Mosher: [00:10:40] Okay. So starting a coffee shop is a pretty big commitment and like, where did it go from like a fun idea to like, "okay, let's actually do this."Sara Parish: [00:10:48] I think it was very progressive. One thing led to another and we kept trying to take steps in a certain direction and then one door would open up another door When we first decided that's what we wanted to do, and we both decided that we wanted to do it in Spain I had this idea that I was like, "we'll be back in six months, open in six months" and it ended up taking almost two years to finally get back and have the finances and have everything ready to open, but it was just the way things worked out were super, super cool, because we had the idea, we were determined that's what we wanted to do, but we had never worked in coffee. We knew nothing about coffee. We had never opened a business. We worked a lot, had management experience and that kind of stuff, but it was basically "let's open a coffee shop," but we had no background and [had] never worked in a coffee shop before in our lives.And so it was... it was that just one thing led to another. It was of love, like social entrepreneurship. So I found a business/social entrepreneurship course in Thailand, and that's where I met Samuel! Samuel was of one of the speakers there. He invited us to go - he heard that we were opening a coffee shop - and he invited us to go to China, to Greenhouse and get our coffee training. And he had lived a while in Guatemala. We knew a couple of the same people in Guatemala. So I was like, "Hey, why not?" And so we went and we spent, I think it was a little over three months in China learning coffee. So it was basically, we were at the coffee shop all day. We had trainers, there were two types of coffee. So it was just like hands-on practice for about three months. And that was all the coffee training we had before opening. After China we went back to the States to look for investment, get all our paperwork together and that kind of stuff. So it was more like meeting Samuel in Thailand - he was the one that kind of introduced us into specialty coffee and helped us get trained and have a little bit of experience before opening.Alexandra Mosher: [00:12:41] Wow! That seems so divine that you would meet Samuel, who's been in Guatemala… and I always thought you guys met in Guatemala. That's so crazy that you guys met in Thailand. Okay. So before that, were you thinking about not doing specialty coffee or just going to do, like... Sara Parish: [00:12:56] I didn't even know that was a thing.Alexandra Mosher: [00:12:59] Okay. Sara Parish: [00:12:59] My first introduction to specialty coffee was with Samuel. He was telling me third wave coffee. I was like, "what the heck, is this?" And that was the first time I ever saw latte art. And that was weird. Because growing up in Guatemala, you're surrounded by coffee, but most of the good quality coffee was always exported. And so I've been drinking coffee since I was a little girl, but it was just coffee. [You] know, we understood that it was from the area, but I had absolutely no concept of specialty coffee then. So he was our first introduction to it.  Alexandra Mosher: [00:13:33] If you can think back to when you first started thinking about opening a coffee shop, what was your ideal vision? What was like your dream coffee shop? Sara Parish: [00:13:44] Decor-wise. I think Vicki, my sister was the one that had more of an idea. And I think what we ended up opening up with is pretty much on what we were envisioning. It was a little more industrial. We played off a lot of the Torch brand with blues, black accents and stuff like that, but, it did - eventually it would change over like the two years that we're looking at or planning opening a coffee shop - our end product is pretty much what we wanted. Alexandra Mosher: [00:04:57] When you first were going into it, did you kind of expect that it was going to take that long? Or did you have like a different idea? Sara Parish: [00:05:06] No... I didn't think it was going to take that long at all. I think the most frustrating part, it took us a while to find investment, but that was kind of, we kind of knew that was going to happen, just trying to find investors for a different country. We knew it wasn't going to be easy. But I think the part, the most frustrating part was trying to get residency just because we're opening business, so we have an entrepreneurship visa or residency, or had... you would think a country that was in crisis would be more willing or a little more motivated to try to get entrepreneurs to open businesses here, but it was a drawn out absolutely stressful, confusing process.And like the whole time we were here, we weren't working and we were still having to like pay rent and, and all that kind of stuff. So I think that was the most frustrating part of the process. Alexandra Mosher: [00:05:58] It's interesting because I feel like, especially in the United States, we have this idea of Spain, like, "I'm going to move to Spain and I'm going to start a business and it's like, woohoo! like party all the time!"Sara Parish: [00:06:10] No, it's, it's not like that at all. It's, it's actually pretty sad in my opinion. It's really, really sad to see because like, you talk to young people here and I don't know anybody, anybody that's my age or younger - I'm 34 - my age or younger that actually wants to open a business.Because everyone knows how, how difficult it is and how high taxes are and how many regulations and paperwork and bureaucracy and roadblocks and everything that they put towards for you that it's, it completely kills anybody that has any desire to do so. And that was even before, like this whole situation and everyone here wants to work for the government.And so I think in the States, almost like they have this idea that anyone that works for the government is kind of like... like even like you think about like post office, like who wants to work in a post office, but here that's like actually, people... that's, for them, that's a great career choice because they know no matter what you'll be working for the government, you'll have a steady paycheck, they can't fire you because it's impossible to get fired here. Any kind of crisis, like right now, COVID, everybody that works in the government has a stable paycheck. So it's kind of sad that like, they don't incentivize entrepreneurship at all here. And I didn't see that until moving here and being here for nine years that I don't know very many people that actually have the desire to open businesses here. Alexandra Mosher: [00:15:57] Right. Okay. So take me back to when you guys first opened up the coffee shop, what was that like for you guys? Sara Parish: [00:16:04] It was tough. We were the very first specialty coffee in the city and we were one of the very first in the country. So no one understood the concept.It was something completely different that was done in the city. And we were in a very, very traditional city. There's even a saying here in Seville called de todo la vida, which is "of all your life," and they say it constantly. You just hear people and it's just like a common theme that comes up with every conversation where they say "de todo la vida."So they like things that they're used to that have been normal for them during their whole life. And so when people would come in, that's what they'd ask us. They're like, we want a coffee. So we explained to them the difference in specialty coffee is going to taste different. Like we would kind of educate them a little on specialty coffee."No, no, no, no, no, no. I just want one my whole life. De todo la vida." And we're like "it's going to be different." The first two years of the coffee shop was most of our time was spent with just explaining and educating and communicating what specialty coffee was. So it was, it wasn't so much serving. It was more communicating and educating, and it was just really long hours trying to introduce a new product to… or create a market where there was [none]. There was no specialty coffee market in Seville at all.It went from the coffee they serve here in Spain is a low quality or robusta and they roast it called torrefacto, which is they roast it with sugar. So it's like charred black, really dark coffee, and it's super, super cheap. So they're used to buying coffees at a bar that they drink in 30 seconds and leave for less than a Euro.And we were charging two to three times that, and it took us a lot longer to make because you have to follow certain steps and you heat up milk only once. And so it was a totally different concept of coffee from going, "coffee is something you drink really quickly just to give you caffeine in the morning at a really, really low cost or price" to something artisanal that takes very long to make and their concept that was very expensive.So it was a big shock. We just thought, "Oh, people are going to want to try it. Cause it's something new and cool and different." And we didn't realize how traditional the city was and how hard that transition was going to be to try to get people, to try this new product.Alexandra Mosher: [00:18:36] So you were like not only dealing with starting your first business, but also in a different culture too, like putting it into a different culture. Sara Parish: [00:19:09] I think it was, it was a huge emotional rollercoaster because we weren't making money. We were losing money the first three and a half years that we were open... four years that we were open. Expenses are super high here. Taxes are very high. So like during the first three, three and a half, four years, we wanted to make it work, we were super passionate about it. We were really excited about [it] being our first business. We were very motivated to make it work, but it was an uphill battle the whole time. We weren't making money. We were losing money. We weren't making... There were times where we didn't even get a salary. We're working 80, 90 hours a week, every single day, had no time off. Had no social life, had no personal life. And there was months where we were like, “okay, we did all that. And we're not even making a salary.”Sara Parish: [00:23:20]  You get into this routine of like, and you just get used to being in this routine. Like now I look back at them, like I have no idea how we were working 90 hours a week, but I think your body, you just get on adrenaline and you just get on this routine of, that's just what you do every day.You wake up in the morning, you go to work at 7:30 in the morning, you get off work at 9:30 at night, you go home, have dinner, go to sleep. It's just this routine that you get on. That it's like a, what is that called… a hamster wheel, that you just don't get off and you don't really realize how you're on the same routine, but I think it hit us when we started [thinking] like, “okay, we've been doing this for three years and what have we done other than the coffee shop?" And so, it's hard to describe because you get in this routine, but at the same time, you're like you see that time is passing by. And you're not getting any younger and you've missed out on a lot of stuff that people are doing that... oh, I'm going to get emotional! And that part's hard. Alexandra Mosher: [00:24:24] Yeah. You felt like you had missed out on stuff cause you had to focus so much on the business. Sara Parish: [00:24:29] Yeah. When, like my friends are traveling and having fun and get to go on holidays and like for five years of my life, I didn't have vacation. I didn't have a personal life. I didn't have a social life.So that's, what's been, that was tough. Yeah. And so it wasn't just like the stress of our- the business isn't making money. How are we going to cover the expenses of the business? But on top of that, the personal sacrifice, we weren't even making money on a personal level. So I was like, is it worth it? Is the business worth all the sacrifices we're making on a personal level?So it was just like a huge mix of stuff of like, we really wanted to make it work. Because there was a project that we loved and we were passionate about, and we put a lot of effort and sacrifice and we invested a lot into it. But at the same time, on a personal level, you sacrifice a lot, a lot to try to get the project up and running.So it was a huge rollercoaster of emotions of like some days where we're excited because people - it was starting to pick up and we're starting to get recognized and we're doing really well on TripAdvisor. And we were starting to get recognized in the European coffee community. So there were highs and like emotions of like it's working a little, but then lows once you start looking at the finances and you're not making money and how we're going to pay rent and how we're going to pay taxes.And so it's just like every single day was an emotional roller coaster and you never knew what it was going to be like, it was going to be a great day or really, really bad day or... It was very, very tough. Alexandra Mosher: [00:14:09] Okay. And was it like the community feeling that you were looking for?Sara Parish: [00:14:12] Different! Very, very, very different. We had never worked in a coffee shop. We had never opened a business before. So I think before opening the coffee shop, our vision was we're going to have so much time off and we're going to have time just to sit down with customers and talk to them for hours on end. We just like everyone's idea when they go into the coffee shop, of just how peaceful it is. And the reality was totally different. There were days we didn't even have a chance to sit down and have lunch much less sit down and have conversations and community with people inside the coffee shop.So it was very different the way we had imagined it at the... before opening. But we did find that even if we were working and we didn't have a chance to sit down with people, community was still created, especially with our team. now we have a really good relationship with even the other coffee shops in the city.We have a WhatsApp group and we're always talking on there. We get together to have coffee or drinks or whatever about once a month. So community naturally happened, but it wasn't the way we envisioned it.Alexandra Mosher: [00:15:21] So you felt like, maybe - correct me if I'm wrong - like for you, you had community more with like your team and other coffee shops, but you were kind of expecting you to have community with like the patrons, the people. Sara Parish: [00:15:33] There was also a lot of community there with our locals, with the customers that would come in every day. But just the way we envisioned it was a lot more us behind the bar working and that interaction and conversation and that kind of stuff. It wasn't so much, we had envisioned it was more going to be like, we're going to sit at the tables and we're going to be able just to have conversation with everyone all day. Alexandra Mosher: [00:24:46] Yeah. So you had the business for five years, total? Sara Parish: [00:24:51] This month we turned five years. Alexandra Mosher: [00:24:53] Okay. Sara Parish: [00:24:53] So like really hard sacrifice was I think three and a half years.Alexandra Mosher: [00:24:59] But even the year and a half recently, you still were not able to do a whole lot besides the business? Sara Parish: [00:25:08] I would say maybe six to eight months before COVID, it was going very well. We're finally, we weren't having to work. We weren't needed, there was days we'd go into the coffee shop and like, we're like, "okay, we're leaving," because there's nothing for us to do. We were able to hire enough staff. Everything was running by itself. Basically we were there just to supervise, roast coffee, do admin work, paperwork, that kind of stuff. But like the daily work of the coffee shop, we were completely not needed anymore. I would say about eight months before COVID hit. So during that time it was really nice, cause we, we finally saw that it was working. We had time off, we were able to build friendships with people. That period of time was good. Alexandra Mosher: [00:25:48] So for someone who wants to start a coffee shop, would you tell them that it's worth it? That it's a good idea? What would you say to them?Sara Parish: [00:25:57] Me and my sister talk about this quite often. We're like, if we could go back, would we still do it? And we both say yes. It's super weird, because like I look back at it and I'm like, "it's emotional, but I don't see myself doing anything else." And also during COVID and everything that's been going on right now, we've been trying to decide what to do.And we're both like, I can't see myself working for anybody else. It's been super hard and it's been an uphill battle. I wouldn't have changed it at all for anything. Just because like the lessons you learn, your personal development, how you grow as a person, experience that you have, the people that you meet... for me, that was all worth all the sacrifice for sure. Alexandra Mosher: [00:26:38] Would you say the hardest part was just missing out on certain things that you would've liked to be at? Sara Parish: [00:26:43] Yeah.Alexandra Mosher: [00:26:45] Why do you think that part was the most difficult for you out of like everything that could have been the most difficult?Sara Parish: [00:26:50] I think just being like completely honest and raw and vulnerable, I think the aspect that I'm a single woman about to turn 34 years old, that hits you hard. And so it's like, I only have a few more years left. Like I'm 34. Like that starts, that starts creeping up on you. And so, I think that's been the hardest part.We knew before COVID - we have been talking to Samuel about it for a long time now - we knew eventually we wanted to sell the business and move back to Guatemala. So we always knew that was kind of the direction we wanted to go in. But business in itself was doing great. We paid off our last debt two weeks before COVID hit. We had gotten a couple months behind on rent and two weeks before COVID hit, we caught up on all our rent. We had a line of credit that we had gone into the negatives quite a bit. We had finally gotten up to zero on that. So two weeks before COVID we're like, "okay, we're finally from here on out, we're going to be able to start making money." So we were making that to cover all the expenses and then to be able to get caught up a little on our debt and stuff.Alexandra Mosher: [00:28:18] Okay. And then what happened? How did COVID affect everything? Sara Parish: [00:28:24] At first, here in Spain, they just announced a two week shutdown. That first it was literally within 24 hours. We went into work on Saturday and we started just hearing "they're shutting things down in Italy. All the businesses are closed in Italy." There was a lot of rumors of it happening in Spain. So we were trying to work on Saturday. The weekends were really, really busy for us. Like it was nonstop. So I was trying to work and produce and be with customers and all that kind of stuff. At the same time, it was trying to figure out what was going on with the news and if the government was making any announcements. And then all of a sudden I started noticing on Instagram, on social media that a lot of the coffee shops in the country were closing voluntarily. And I was like, what do we do? I had eight people on staff. So I was like, I can't just close my business for two weeks when I have eight people that depend on their jobs, like four out of our eight staff have families, have kids, and it's a huge responsibility.And so I was like, I don't know what to do. I don't know what to do. And so, that was just during one day, by the end of the day on Saturday, we were getting a lot of pressure from people through our Instagram, our social media of why we hadn't closed yet. This wasn't even 24 hours. We had no time to even make a decision.And tons of pressure. We're getting pretty nasty messages. And so by Sunday, we decided for our staff not to come in and me and my sister would work by ourselves until we could figure out what was going on. By Sunday night, they announced that all the hospitality businesses had to be closed by Monday morning. We did not even have time to go through our fridges. We had just stocked up on a bunch of food. We had just ordered a bunch of green coffee. They didn't even give us a chance to go through everything that we had ordered. It was literally 24 hours and they shut us down. And what started off as two weeks ended up being two and a half months that we were completely closed down.It was very difficult, very difficult. Luckily in Spain, all of our staff was able to go onto unemployment. So for the two and a half months that we were closed, we didn't have to pay salaries or social security for them. So we just had to figure out what we're going to… how we're going to pay all the other expenses.We still had to pay rent.We had to pay all our taxes. We had to pay light, but luckily we didn't have to pay salaries during the two and a half months that we were closed. Alexandra Mosher: [00:30:56] Pre-COVID, you guys were thinking about going to Guatemala. What was influencing that decision? Why were you deciding to sell the business and go back to Guatemala? Sara Parish: [00:31:06] I think it was a big mix of a lot of different reasons. I think we realized what we wanted on a personal level. We weren't going to be able to accomplish that in Spain. Vicki, and I have always had the vision of like, for us, it wasn't just about opening one coffee shop. I've always wanted to open several coffee shops and do a roastery and like eventually do school. And like, we had a vision of a lot more and we realized that in Spain we were always going to be limited just because expenses are so high, taxes are ridiculous. Bureaucracy is... it's just difficult.So we just felt like we were never going to be able to accomplish what we really wanted to here in Spain. We would always be like, okay, if we just want to open up one coffee shop then it would work. But when we expand and stuff like that, it'd be very difficult here. So I think it was a mix of that. And then just on a personal level, we were kind of ready to go home, be back with our family and our friends. We were also excited about the possibilities or the prospects of what we could do in Guatemala. So I think it was just a mix of everything. Alexandra Mosher: [00:32:09] How did COVID kind of change what ended up happening? Sara Parish: [00:32:16] It's actually been a progression. So when we were able to open up again, we were only able to open up at a 30% capacity and at that amount we lost all the tourism. Before COVID we were… about 85% of our customers were tourism. And now borders are shut down. So there is a little bit of tourism in Spain, but it's just European tourism right now.When we opened up, it was just me and my sister working all our staff is still under unemployment for a while, but we knew tourism probably wasn't going to be coming back until 2021. And with the expenses we had with rent, just all the expenses that we had, that it would be very, very difficult to get back on our feet.And if we were able to, we'd get back into debt, we'd accumulate quite a bit of debt just trying to make it through that next year. So we were opened up for another two months, just me and my sister working by ourselves. And then we decided at the end of August to close. Our idea at the end of August was to look for a different locale - find something really small, something really cheap. And at least that would reduce the expenses and try to survive this year. And then by next year, maybe we can save the business and try to sell it. So if we save the business, try to sell it, we'll take that money and we'll move back to Guatemala. But just this last, two weeks, we've decided that it's not even worth trying to reopen here and we're just going to head out to Guatemala and try to set up there.Alexandra Mosher: [00:33:55] What was that decision like? How did you guys feel about that? Sara Parish: [00:33:59] It's tough because pre-COVID a broker had valued our business at like $280,000. We were going to make a lot of money. We were able with that money, we were [going to be] able to do a lot of things in Guatemala. And now our idea of going to Guatemala went from being able to sell our business for $280,000 and having a big chunk of cash to be able to do something in Guatemala to now, basically all we have left is our furniture and our machinery, and that's it.Alexandra Mosher: [00:34:45] What you want to do in Guatemala is you want to start some more coffee shops? Sara Parish: [00:34:50] For now I think our idea is just to open a small coffee shop and maybe focus more on roasting. More roasting, sourcing coffee, buying coffee directly from farmers there, eventually getting into education, but I think we're going to focus more on roasting and education and not so much on coffee shop. We've realized coffee shops is a huge investment of time. And so we were thinking about maybe focusing a little bit different. Alexandra Mosher: [00:35:15] So like, even though you wouldn't have done it any differently with starting the coffee shop you've kind of like moved away from, for now, doing another coffee shop.Sara Parish: [00:35:26] I think eventually I would be open to opening a large one like we had here, but I think for our next step would just be a smaller coffee shop. Alexandra Mosher: [00:35:34] Okay. So you would eventually like to open up another coffee shop. Sara Parish: [00:35:38] Yeah. Alexandra Mosher: [00:35:38] So you mentioned the reasons why you wouldn't have done it any differently. You said personal development, all the lessons that you learned, what were some of the other things? Sara Parish: [00:35:51] Just experience. Just the experiences we've had here. I think that opening your own business, being pushed to your limits, having to deal with all the mix of emotions, all the problems that you have on a daily basis. I think that is like, on a personal development side, is huge. Lessons and learned that I don't think you'll ever learn - Alexandra Mosher: [00:36:29] Could you imagine that when you first had this idea about the coffee shop, that it would take you like through this whole journey, and like...Sara Parish: [00:36:36] No...sometimes ask us - people that kind of understand the Spanish market ask us - like, what were you guys thinking?I was like, it was pure ignorance, honestly it was pure ignorance. We got into this, not having any idea what it was going to be like. We had heard people say opening a business is difficult, but I don't think until you're in it and you experience what's really like you fully grasp that. Cause it's like a whole other level of difficulty. Cause like before I was working a job, so you have difficulties, you have a boss that's behind you. You have stress, you have deadlines, but never to the level where it's like 24-hour non-stop where you're waking up at 3:00 in the morning, trying to figure out what you're going to do with your espresso machine that's broken or little things like that is.. It's a totally different level of stress that unless you're in it, I don't think you'll fully grasp it or understand it. We knew it was going to be hard and we knew it was going to require a lot of work and a lot of effort, but you don't fully get it until you're there.Alexandra Mosher: [00:37:41] So can you tell me something that people wouldn't necessarily think about? Like, what was one of your favorite parts of owning a coffee shop? Sara Parish: [00:37:50] There's tons of things that I love about it. Something that's been super cool for me is like, we can literally go to any city in Spain right now and have connection with someone. So like, I go to Barcelona, I can write anybody at any of the coffee shops in Barcelona and already have a contact there. So that's super cool. Like basically it's like this huge worldwide community, that's all connected just because we all have the same passion through coffee. And I think that is that's super neat. I could just go anywhere and not even know somebody and just walk into a coffee shop and be like, "Hey, I work in coffee," and how that automatically creates a connection with someone. I think that's super cool. Alexandra Mosher: [00:39:37]So because of Samuel, I've learned some things about what is challenging with a coffee shop. One of the things that we talk about sometimes is location. How was that for you guys finding location build out… Sara Parish: [00:39:57] In parts it was difficult and other parts we actually [got] pretty lucky with the location we got. The hard part for us was when we moved here, we were looking for a for a coffee shop. I was 25 or 26, new in the country, had no history here. And in the United States – the United States is very entrepreneurial - being 25 or 26 opening your first business is quite common. In Spanish culture it's not common at all. At all. Everyone's dream here is to work for the government or be employed by some government office. And so entrepreneurship is not incentivized here. And so being 26 years old and trying to open a business, especially the size that we were doing, was unheard of here. Alexandra Mosher: [00:07:33] You like have more faith in Guatemala's situation as far as like opening up a business or you guys want to do like, you said you wanted to do like, maybe like a smaller cafe, but you wanted to also maybe focus on roasting, right? Sara Parish: [00:07:48] Yeah, we're looking at doing more roasting, like wholesale roasting, education and maybe just a small coffee shop. But I feel like it would be a lot easier, I think both the United States and Guatemala are countries that incentivize entrepreneurship a little bit more. They already understand the difficulties of being an entrepreneur just by itself and aren't going to put 20 million roadblocks for you. Just to give you an example here since... this is just one out of like dozens of paperwork I have to fill out every day.But everything, any machinery or anything maintenance-wise that I'd have to do at the coffee shop, I have to fill out paperwork for down to if a light bulb goes off during the day, I have to fill out paperwork stating that the light bulb went out, what date and time and what actions I did in order to fix it. If the refrigerator breaks, I have to call a technician. If the grinder needs repairing, I have to call technician for every little repair I do during the day I have to fill out paperwork for, and that's just one out of dozens and dozens of things I'd have to do every day. And so just putting so many requirements like that, it's just like, then your whole day is filled up with just trying to be legal every day, and have all your paperwork done just in case you have an inspection that it doesn't leave any time for creativity or growth or for anything else. So I think in the United States and Guatemala they kind of facilitate businesses a lot more.  Alexandra Mosher: [00:09:18] Okay. That's good news. I'm excited for you guys to go back to Guatemala and see what that's like to do something similar, like... well would you say it's something similar? Are you still going to be under the Torch brand? Sara Parish: [00:09:30] Oh, for sure. Yeah. That was one thing that I knew for sure. I love working in coffee and I absolutely love the coffee community and I love working with Torch. And so the thing that wasn't the easiest was trying to do business in Spain, but I knew, I knew right off the bat I didn't know where I wanted to be in the world for a while, I didn't know, leaving Spain, if I would want to go to another European country or go back to the States, or... we were kind of playing with, where for awhile, but what we knew for sure is that we want to continue working on coffee, and we wanted to continue working with Torch.Alexandra Mosher: [00:10:07] Okay. And so right now, the vision... when you say education, what do you mean?Sara Parish: [00:10:12] Courses. Coffee courses. So everything from sensory, roasting, brewing, barista...Alexandra Mosher: [00:10:18] What is kind of like the purpose behind that? Is there a certain demographic that you're going for? Or like, what are your hopes with education? Sara Parish: [00:10:26] In Guatemala, from last time I looked - I haven't looked in the last couple months, I've been kind of trying to get this closed out - but last time I checked there isn't a certified - SCA certified - coffee school in Guatemala. So there's some smaller coffee schools, but I think we have the huge advantage of it's - we're wanting to do Sustainable Coffee Institute, but also SCA, but we have the advantage of both languages. So we're looking at running courses for people in Guatemala that are wanting to work in coffee, but also opening it up to outside of Guatemala. So people from the States, they can do... we can do coffee tours or processing camps or, anyone that wants to go to Guatemala, learn coffee in a country of origin, we can run classes in English as well. So we're looking at running classes in both languages. Alexandra Mosher: [00:11:13] You probably have to be like SCA certified, right? Sara Parish: [00:11:16] My sister is, I'm not there yet. Vicki's good!Alexandra Mosher: [00:11:21] Amazing. Okay. So I wanted to ask you some questions kind of about like... I realized that I didn't really understand your background a whole lot. So I know that you grew up mostly in Guatemala, right? Can you tell me kind of like your background? Sara Parish: [00:11:38] I'm a huge mix, so... I get that question a lot and sometimes like, I don't know how to answer it. I come from a very multicultural family. My dad has three passports, Canadian, American and Guatemalan. But my grandfather, his dad was raised in Columbia.And so my dad is American/Canadian/Guatemalan, but was born and raised in Guatemala. But my mother is from Georgia. Alexandra Mosher: [00:12:03] The state or the country?Sara Parish: [00:12:04] The state, the United States. Yeah, Georgia. They met in the United States. They were both studying there. They got married, went to Guatemala and we were all born and raised in Guatemala.So when... the short story, what I give people just to simplify my story, I just say I'm half/half. I'm, half American, half Guatemalan. I was in Guatemala till I was 19 or 20 spent my whole life Guatemala. And then I went to Texas for a few years to study. I think I was in Texas for four years and then I moved to Spain.Alexandra Mosher: [00:12:35] Okay. What did you study in Texas?Sara Parish: [00:12:38] Business. Alexandra Mosher: [00:12:39] Okay. Sara Parish: [00:12:40] Yeah. Alexandra Mosher: [00:12:40] And so if I'm correct, isn't like your family... aren't they missionaries, or no? Sara Parish: [00:12:45] I personally don't consider them missionaries because like, when I see other missionaries in Guatemala, my family is not like that at all. Like really, my family are locals. Like they're, they're like... my dad is, he's tall and white, but culturally speaking, language, the way he views things, he's 100% Guatemalan. And like, he's been speaking, he learned English when he met my mom, so he's half American, but he didn't even speak English until he was 20...like 20... 19-20. And so our way of interacting and stuff, like, I don't know, maybe I just have a picture of what missionaries were like in Guatemala and they all like did social work or feeding children, or like, in my family, my parents were church planters.And so I don't consider them missionaries because for them that's home. For us that's home. My mom, my mom is the foreigner, but actually she's super Guatemalan now. Like, I think she feels more at home in Guatemala than she does in United States now. So I would say we were, we were in ministry, but I wouldn't consider us ourselves or like my parents missionaries.Alexandra Mosher: [00:13:47] It would be like saying like I'm a missionary in Portland, but... Sara Parish: [00:13:50] That's home for you. Yeah. Alexandra Mosher: [00:13:52] Yeah. That makes sense.Okay. So what like town, or what area in Guatemala did you grow up in? Sara Parish: [00:14:04] I grew up in a town called San Cristóbal, which is right outside of Guatemala city. It's actually closer, it's on the way to Antigua. So coffee people they know Antigua, Guatemala. It was a town right outside of the city, like kind of going towards Antigua.Alexandra Mosher: [00:14:20] Okay. So did you experience a lot of like coffee culture growing up? Sara Parish: [00:14:24] I think in a sense I did. I don't think growing up, I really paid attention to it, but I think just being from a producing country, I remember my whole life just driving by coffee farms and it was just like normal. It wasn't... I'd never even stopped to think about it.And even in Guatemala City, there're certain areas of the city that you drive by and it's like a house and then there's a farm. And it's just very much part of the views around Guatemala City. So you see a volcano and then you see farms around it. And so, I think in a certain sense, you kind of grow up with a coffee culture. You start drinking coffee, very young there. I remember drinking coffee when I was a baby and it's very typical to have coffee after dinner, around the table. You have dinner, you clear off the table and then people bring out coffee. So you sit around the table after dinner, still drinking coffee. So it was very much like a cultural thing, but I think it's just, you don't really realize it. It's the same as Spain. Like people have cultural understanding of wine, but because they're around it. But I wouldn't say I knew coffee, like it was just... we were around coffee farms and kind of knew what they looked like and you had a sense, or... I have a sense or understanding what the weather needs to be like for, for coffee to grow. Cause that's just like where I grew up. Alexandra Mosher: [00:15:36] Okay. So I'm trying to understand where this coffee dream was born from. Was it just like, “well, yeah, that sounds like it could be fun,” or like, was there something else behind it? Sara Parish: [00:15:47] I think it was, I think a lot of people get into coffee cause they first love coffee. I think for me it was, I got into coffee because of my love for business. And I think business came before coffee for me. And so I always knew I wanted to run a business. And so I think being my first business, I always had the idea or I was in love with the idea of a coffee shop. Cause like, I think when you're a customer at a coffee shop, you have this like romantic idea of what it's like, and it's not like that at all, but of just like sitting down and enjoying a cup of coffee with your friends and like the community around it and like the pastries and just how, how enjoyable it is. I think I was in love with that idea and I, I got into coffee or starting learning coffee because of, I wanted to open a business. Alexandra Mosher: [00:16:31] Yes. Especially if you have this tradition in Guatemala where like, after dinner, you and your family even get around coffee. You know, like in the United States, it's like, oh, you meet up with a friend or a colleague and you go out to coffee, but it's like every night after you have this, like this moment with your family have dinner and how like familial that is, and then you have like coffee, like, it just sounds like it's so much more built into how you're social. Sara Parish: [00:16:58] Yeah, no, even on the weekends. So during the week, it's you drink it a lot and family or at home, but on the weekends, you go out with friends and you get together for coffee. But I, I even remember we would have family dinners once a week where my aunts and uncles, everyone came to the house, and after dinner we would sit there for hours drinking coffee and just talking and talking and talking and talking and talking. This is very much part of the family life, but also your friends and family and socializing and everything like that as well. Alexandra Mosher: [00:17:29] Well, that's interesting too, because it, to me, I feel like in the United States, I could replace that with like drinking alcohol almost, you know, like after dinner, it's pretty normal to have like some kind of like alcoholic drink afterwards. But personally I like the idea of coffee, like better. I dunno. I think it's more... like there's more energy behind it or something. Sara Parish: [00:17:53] Maybe like drinks and like alcohol or beers and stuff would be more like on the weekend type thing. But then like during the family, during the week, it would be more, it would be more coffee.Alexandra Mosher: [00:18:01] Hm, okay. So you were talking about before, like Vicki wanted to just like really do a business with you, even though she wasn't super business-orientated. Did she also have this romantic view of coffee shops and coffee? Sara Parish: [00:18:16] I think so. I think Vicki and I, we both have very different motivations for wanting to do this and we both have different strengths and different roles within the business. So she's never been the type of like wanting to open a business or... that's more my side, but I think she really enjoys, like, I wouldn't use this word, but I can't think of another, another word for it. Maybe the more artistic or the creative side of coffee. And so she's the one that focuses on like the education or the brewing methods or extractions. Like she's more into the coffee side, I'm more into the, the business side. So it works out great, because we both have our own focus and we're able to get a lot more done that way. Alexandra Mosher: [00:18:55] Yeah, that's amazing. And Samuel was also, he mentioned something like how coffee is this interesting business because there is so many people who do go into coffee with this romantic idea, but because of coffee shops. But you don't see that in a lot of other businesses, for instance, like, if I was opening up like a paper company or I was opening up, like, you know, he used the example of like a port-a-potty company to go into it with the business mindset. Like, there's not like romance behind it. You're like going into about like, okay, how are we going to be profitable? What is the business model? And like, you're very focused on that. What would you say about the beginning? Like, if someone was opening up a coffee shop right now, like how they could be more prepared when they go into it, if they are the kind of person who is like very, "I'm going to do this for the social aspect," or something like that. Sara Parish: [00:19:51] I think it's not necessarily a bad thing, depending on how you go into it. I think having that, like that illusion or that romantic idea of coffee shops kind of is what helps you create that environment. And so if you're able to recreate that environment where people also fall in love with that idea, then you're doing your job pretty well. If someone comes into a coffee shop and all these sense is like chaos, disorder, too much commotion, disorganization, like if they don't come in with that same sense, then you're... in a sense you're not doing your job right. And so I think that having that romantic idea helps you also to kind of focus and like recreate that same atmosphere for somebody else. But the negative aspect is you don't realize how much work [there is] behind the scenes. So when, when someone has the only experience they have at a coffee shop is just being a customer and they've never worked behind the bar, they have no idea how much work goes into it. And it's just, it could kill the romance really quickly if you don't have a good idea of what all it goes into it. And so we always joke around saying we spend more time cleaning bathrooms and washing dishes then we do sitting down and having coffee. And that's the truth.There'd be days I don't even get a chance to sit down and have a cup of coffee. Like you can get a shot real quick behind the bar cause you're trying out the shots all day and like that kind of stuff, but really sitting down and enjoying it? There's days that you don't even have a chance to do that. You're washing dishes, cleaning floors, cleaning bathrooms, picking up napkins off the floor, just the million and one things that go behind running a coffee shop. And I think going in with an understanding that it's not as romantic behind the bar as it is in front of the bar, then at least your expectation, you go into it with correct expectations.Alexandra Mosher: [00:21:45] Okay. Yeah. That makes sense. So, something that you had talked about is when you were in China, did you go through these courses of like understanding your culture and like your value and everything? Sara Parish: [00:21:58] Understanding of the company culture or... Alexandra Mosher: [00:22:01] Yeah, like did you do... cause SCI has these coffee management courses, did you kind of go through a course like that?Sara Parish: [00:22:06] This was way before that? No, this is actually before Samuel had any schools open. This was in Greenhouse Coffee. So he didn't open schools I think until he had... there was one school in Shiyan that we went to. I think we were only there for like two weeks. So we got to Shiyan, we first got to Shiyan, we were there for two weeks. We were actually in the school upstairs and we did some like official coffee, like espresso machine courses. Like, "this is how you make an espresso machine," "This is how you do the tamping," like, set courses. But then we ended up going to Xining, which is in the North, and there wasn't a school there. And so most of our training was just hands-on.It was either at the roastery, like the headquarters that they had, jumping in on any courses that were like classes that were given or cuppings that they were doing, or we would go to the coffee shop and just go behind of the bar and just like pull shots all day. So there was a trainer, Nick, that he was basically sitting with us for a lot of time in doing training with us, but the school wasn't... there wasn't like an official school yet. And so most of our training, Vicki and I, it wasn't, we didn't even do like official courses or anything like that. It was just getting in there and learning, just doing coffees and jumping in the cuppings and observing the roastings and that kind of stuff. So this was before there was even schools open. Alexandra Mosher: [00:23:33] So did Samuel ever go through any of that with you? Like, clarifying your culture? What are your values? Sara Parish: [00:23:41] Yeah, he's done it with us quite a few times on a personal level. The first few years of Torch, we... think the two or three times, I can't remember, we had yearly meetings. So once a year, we'd all get together and that was what we discussed. Like we're... as a company, what is our culture? What are our values? What is our vision? So we did that altogether. It was Samuel, there was a few of us involved in Torch those few years. And then Samuel came to Spain a few years back as well, and we looked over it again. So we've done it quite a few times already. Alexandra Mosher: [00:24:12] Did you find that like helpful for you? Sara Parish: [00:24:15] Oh, I found that super helpful. Super, super helpful. Yeah. I think on two different levels: on a level... personal level, in the sense of where are we going as a company, and on a local level in Spain. So what is our main motivators? Like what is the core of our company, but also to make sure that we're being in line with Torch and other places. So it was very difficult because like, even though we've known Samuel and Marty for years and years now, we don't have like a constant daily communication. It's, it's… he has tons of stuff going on, I don't know how he does it. And so I think having the set values across the board for Torch, even though we don't have a daily communication or a constant communication between all of us, it kind of ensures that we're all going the same direction. And so we don't have to, in my sense, I don't feel like I have to discuss everything with Samuel, or I don't have to ask his opinion on everything because I feel like we already have the set values across the board.And so even though my decision might be a little different than he would make, at the end we're all kind of going the same direction. And same thing I think for me, at least having that clear vision has helped me feel that there's like a set standard or like there's something that's unifying us across the board.Alexandra Mosher: [00:25:33] Do you feel like it has given you more mental space or the ability to make decisions more clearly? Sara Parish: [00:25:41] I think so, yes. I think so. I think one of the ones, for example, making everything repeatable. I think that was the correct word. I'm trying to think of translating in Spanish and English. That helped me a lot with like every... clearly everything that we do system-wise or in the coffee shop is this repeatable, is this repeatable, can this be repeated easily? So it's just like having those in your head constantly helps you make little decisions across the board of like, no, I'm not going to do this. If it can't be easily, easily repeated. Or you can make decisions easier, understanding what the vision is. Alexandra Mosher: [00:26:14] Okay. Yeah. And like Samuel talks about this idea of idea fatigue, where maybe coffee shop owners get in this place where they're just trying to make something work, or they're just trying to change things to make themselves more profitable. And they get to a place where, because they're not aligned with why they're doing it, they're just kind of trying everything. Did you guys ever experience a point like that or were you always like, we are only making these kinds of decisions in line with who we want to be? Sara Parish: [00:26:45] I just, I honestly, I don't feel like I ever did that. Cause I think we were very... we had a very long-term clear vision of where we wanted to be. Our staff would kind of joke around about it too. Like, they would say that I'm terca. I don't know if the word is English... shoot stubborn? I guess the word would be. Because I had a very clear vision. And so sometimes they would bring ideas to the - like ideas up, of like, "why don't we do this?" Or, "why don't we do this?" And I would bring up like, “what's our long-term vision?” And so there were ideas that they would bring that did fit in and we ended up doing it, but I was very clear on what, what we were supposed to be doing. And so I think having that long-term [vision] helped me, like kind of weave out things. I didn't even consider things that weren't part of the long-term. Alexandra Mosher: [00:27:30] So like, what was the long-term? Sara Parish: [00:27:33] We knew what type of products we wanted to offer. We knew that the coffee had to be the focal point. So any food items that we did had to be secondary and couldn't clash with the coffee. For example, the... our Baker. Our Baker's from Seville. He is very, very traditional Sevillano. And a lot of the food items here, like they're very set on what type of foods they like, and they don't kind of go outside of that. We're going to introduce some new lunch items. So we had a meeting like to give ideas of what we could put in for, for the lunch. And one of the options he brought up was a sandwich with chorizo. And which is, everyone loves chorizo here, so it would have sold really well, but we already knew that the flavors of chorizo would clash completely with the coffee. So we discarded that because we knew the coffee has to be the main focal point, anything that goes around it or is accompanied by it has to compliment it.So that's just like a small example, but having that clear vision helped us make decisions easier. Alexandra Mosher: [00:28:38] What else was part of the vision? The coffee's the priority, what else was in that? Sara Parish: [00:28:43] I think also keeping everything simple in preparation. So like one of the ideas is like, “let's make waffles.” I was like, “waffles are great, but it's very difficult when you're behind the bar, like in the systems, in the workflow.” That would have taken up way too much time.And so, the product might be great. It might've sold really well, but it would've thrown off our workflow completely. And the time-wise, like we, our goal was to have everything on the table for breakfast: 15 minutes. And we would make breakfast in the kitchen, like poached eggs and all that kind of stuff. So our max time was 15 minutes. So we knew if the food item was too complicated. Or couldn't be done within that timeframe then we wouldn't even consider it. So we just had these kind of guidelines of like service, how long it was going to take what the workflow would look like. Does that fit into the system easily? The ingredients, how many new ingredients would be added to the ingredient list? Because the less amount of ingredients use the easier it is to prep stuff in the kitchen. So there's just a bunch of stuff like that. Keeping it simple, keeping it fast that helped us kind of discard things that, that didn't fit into that.Alexandra Mosher: [00:29:51] Okay. Yeah. I guess I'm kind of going backwards cause I feel like that's maybe a little bit, even like down the line, because there's probably a question that you answered before that, to where you knew that only 15 minutes for breakfast.Sara Parish: [00:30:06] And if it couldn't be prepped and served on the table, like on a plate on table within that time that we wouldn't even consider it.Alexandra Mosher: [00:30:12] Right. So like, why did you make even that decision?Sara Parish: [00:30:16] That decision? I think it came down to several things. First, we... because of the high cost of social security and everything here we were always on a very, very limited staff. And so sometimes when I talk to people outside of Spain, and I would tell them how many tickets we'd see how many tables we have, how many people came into a coffee shop, how many coffees would sell per day - and I was like, and there were days we're working with three people on a busy, busy, chaotic breakfast rush. And it's one person in kitchen, one person on register, one person on machine. And they're like, how did you guys do that? And it was because we had really good systems, but we made sure that everything was super simple to make, and that it was super easy to prep like prep before breakfast, prep during breakfast, and then we'd be able to take it to table really quickly. And so it was a mix of necessity because we couldn't hire any more help, so we need to make sure that everything that we're doing was simple enough and easy enough for the limited amount of stuff that we could hire, and two, because we were working with a lot of tourism. And so, people that are here for tourism don't want to sit down and have breakfast for an hour. They want to have breakfast in half an hour, and then get back to their tour, get back to the city. And so we needed to make sure that we were serving our customers well, in that sense of if they're from tourism, if they're a tourist here, they have the option of eating breakfast really quickly and moving out. But we were also serving and customers quickly enough that if they want to stay and enjoy they can. But then we also have the ability of rotating tables pretty quickly too. Alexandra Mosher: [00:31:45] Okay. That makes sense. And that sounds like something that you probably had to develop more once you got there, once you understood what you were working with.Sara Parish: [00:31:52] Yes, definitely. Definitely. Alexandra Mosher: [00:31:54] Yeah. That's something Samuel also talks about is that a lot of coffee shop owners are looking for, "okay, what works and what doesn't work," like the very like black and white kind of answers. And he's like, it just really depends on your market. There's so many different answers and there's not really like a, "this works and this doesn't work," kind of thing.And so I want to go back to like the first question that he probably would have asked you is like the why behind your coffee shop? Like, what would you say was like the why behind Torch Seville? Sara Parish: [00:32:26] I think there's, there's several, I think our core heart or core reasoning for even doing business for Torch was our heart for the producers, coffee producers back in Guatemala and other countries, because we would see how difficult it was for them and having the ability to be on the other end of selling specialty coffee and selling it at, or purchasing it at a reasonable price to where that producer's actually making money. Alexandra Mosher: [00:32:57] Yeah. Do you work with the coffee farmers in Guatemala? Sara Parish: [00:32:59] Not directly. That's kind of our, that was our long-term like, that's what we really wanted to do. I think our... even coming to Spain, we wanted to start working directly with farmers right away, but it never, we were never able to do it. The same thing, bureaucracy, importing, just, it was just a mess and it wasn't just, it wasn't something we could do, but that was always like our motivation, but we weren't ever able to do it. I think on a local level, I think for us, it was really big about community creating a space for where people could find community, which is something that's very difficult here. So I think that was our, our motivation for starting the business and then our motivation for specifically doing it in Seville. Alexandra Mosher: [00:33:40] How did you go about trying to make a place for community in the city? Sara Parish: [00:33:47] The atmosphere that we tried to create, it was very different from the coffee shops here in Seville. The coffee shops here are they're called barras. The bar. Basically you come up to a bar it's like Italy: stand up at a bar. They give you a coffee, you drink it really fast and you leave. And so I think we were the first like actual sit-down, relaxed-type coffee shop other than Starbucks. And so I think it was a mix of the location, the actual locale that we found, the furniture and seating that we tried to create, and then the atmosphere. So the noise level, the type of music, stuff we offered, we were very intentional on every aspect just to make sure that it was comfortable and that community would happen naturally. Alexandra Mosher: [00:34:30] Okay. And so Samuel also talks about like your values, like the, the way that like you as a staff and as a team kind of behave in order to uphold that... kind of your why. Right. So like what were the behaviors or the values that you upheld the most for you and your team? Sara Parish: [00:34:49] I think one that was very noticeable - and I think even if you would talk to our staff now is one that kind of stuck out a little bit more, especia