Hosted by champion barista Maxwell Colonna-Dashwood, this podcast aims to capture the interesting, sometimes intriguing conversations that stem from the world of speciality coffee and the fascinating people orbiting it.
Hosted by champion barista Maxwell Colonna-Dashwood, this podcast aims to capture the interesting, sometimes intriguing conversations that stem from the world of speciality coffee and the fascinating people orbiting it.
Tamper Tantrum Audio version of our coffee video podcast
Rank #1: No. 79.
Ohhh dear, this time Steve and Colin ramble like they have never rambled before. The 'Published author" Colin talks about his book sales, his bok contentns and nothing but his book. Steve and Colin touch on selling books at London coffee festival, selling books on line, selling books abroad and selling book. In an effort for ballance, Steve talks about London coffee festival and other festivals, running a trade stand and brewers cup competition. A ramble of magnicient magnitude.
Rank #2: No. 87.
It’s Fridaaaay, so we have another podcast for your weekend enjoyment ready to roll! This week, we’re joined by Dr. Bridgeen Barbour of Established Coffee in Belfast to talk about the nitty gritty of shops, service, and relationships. Now open four years, Established has overcome a number of hurdles – political, financial, cultural, personal – to become a comfortable, approachable, and beautiful community hub in Belfast’s blossoming specialty coffee scene. Bridgeen’s known to be open & honest in her chats, and this recorded chat is no different: No. 87 is a great resource for anyone thinking about opening their own shop, trying to juggle multiple hats, or build a community in their local area. www.nuovasimonelli.it/en
James Hoffmann's writing on coffee
Rank #1: Episode One – Stephen Morrissey.
I’ve decided to start a little podcast. Â Be kind, it is my first venture into such things… The idea is, as I explain, pretty simple – call up a coffee person and talk about coffee stuff for a little while. I promise a few things for subsequent shows – they will be a little shorter (the first is a touch over 40 minutes) and that I will get the audio quality up. Â By making the format quite simple I’m hoping that I should be able to produce them fairly easily so there may well end up being more than one and I’ll obviously work to make them better each time too! a In this episode: Â We talk about TED, Coffee Common and some of the ideas behind it. Â We also talk about WBC judging, as well as thoughts on why people win barista competitions. Â Other stuff too! Note: Â In the conversation Stephen mentions a website – the url for it has changed and can now be found at Coffee Common. So, here it is – thoughts are welcome, questions and suggestions and all that stuff. Â I hope you enjoy it. UPDATE: Â The podcast feed can be found here. As soon as it is up in iTunes I will let people know. Â If that doesn’t happen before the next episode then I’ll post the RSS for the podcast as a temporary fix (back)As soon as it is up in iTunes I will let people know. Â If that doesn’t happen before the next episode then I’ll post the RSS for the podcast as a temporary fixThe post Episode One – Stephen Morrissey appeared first on jimseven.
Rank #2: Broca (Coffee Berry Borer).
I’ve known about Broca (coffee berry borers) for a little while but in truth didn’t know that much about them. Broca attacking the coffee For the coffee plant they are insect evil. If they ruin coffee by laying their young inside the fruit who then devour the bean. Not so good for a crop. Elliott’s article is a worthwhile read and I don’t have enough material here with me to write much more than this. Quite mature Broca At the ICAFE research labs they are breeding Broca under controlled conditions to better understand them and ultimately their prevention in parts of Costa Rica that may be affected. We had a look at the insides of a bean where they broca are only 18 days old through a microscope and I rather hopefully stuck my camera to the eyepiece. The video is not overly pleasant viewing but I think it is quite interesting. (Give it a chance to load)[qt:http://www.jimseven.com/video/broca.mov 320 256]For YouTube click here. Parchment full of broca bored holes The post Broca (Coffee Berry Borer) appeared first on jimseven.
The most recent April project, this Podcast features conversations about integrity, business and coffee with those that we believe to be some of the most relevant coffee professionals in the industry.
Rank #1: Episode 19 - Discussing Coffee Roasting and Flavour Modulation with Rob Hoos.
Episode 19 - Discussing Coffee Roasting and Flavour Modulation with Rob Hoos by April Coffee Roasters
Rank #2: Episode 3 - Exploring Some Of The Best Green Coffee From Guatemala With Exporter Nadine Rasch.
Episode 3 - Exploring Some Of The Best Green Coffee From Guatemala With Exporter Nadine Rasch by April Coffee Roasters
Colin Harmon and Stephen Leighton Talk Coffee and host live talks from people in the coffee community.
Rank #1: TT SF: Trish Rothgeb (Wrecking Ball Coffee Roasters).
We’ve made it a habit the past few years running to release what we feel is a particularly special or insightful video right before the holiday season in the hopes that it sneaks into your (sub)conscious as you think about the year coming to a close and think about what it is you want to achieve in the year ahead. There’s been a lot written this year questioning who we are as a community, what it means to work in coffee, and what’s coming next. Many of the questions seemed to focus on where we are as an industry: are we on the fourth wave, or the fifth wave? The sixth? What’s a wave, anyway? Although she’s “not the ‘wave oracle’,” returning speaker Trish Rothgeb is credited creation of the phrase “third wave coffee” (FlameKeeper, 2002) and has often been asked to give her take on the state of the industry. Here, recorded at our event in San Francisco, Trish delves into what inspired her to talk about coffee in waves all those years ago – something until now that she has previously brushed off in conversation - and what it means for coffee’s future. We hope this talk inspires you not only to learn more about the history, concepts, and people that Trish highlights in this talk, but also to impact how you think about coffee, our industry, and the work that needs to be done. ---Photo by Cris Mendoza (Saint Frank Coffee) Trish Rothgeb is the co-founder, owner, director of coffee, and roastmaster at Wrecking Ball Coffee Roasters in San Francisco. Her experience in the industry spans over 30 years as a coffee roaster, green coffee buyer, and teacher of all things coffee. An avid traveler in coffee growing regions worldwide, she teaches “cupping” to coffee producers and coffee professionals around the world. She is also credited with coining the term “third wave coffee” and identifying the relevant concepts. Trish is a licensed Q Grader and credentialed Q Trainer by the Coffee Quality Institute. She has served on the SCAA’s Roasters Guild Executive Council, was a charter member of the World Barista Championship Board of Directors and a founding member of the Barista Guild of America. From 2013 to 2016, Trish worked on staff at the Coffee Quality Institute (CQI) as the “Director of Programs: Q and Educational Services,” in addition to her work with Wrecking Ball Coffee Roasters.
Rank #2: No. 93.
This week, newly crowned World Barista Champion Dale Harris and long-time coach, friend, and all-around troublemaker Pete Williams take the lead on No. 93 to share stories about the lead up to this year’s WBC and the somewhat unexpected result. This one is definitely longer than usual, but for good reason – there’s lots to cover, despite the relatively short amount of time they had to prepare between the UK and WBCs. Together, they chat through ideas left behind, their (dys-)functional working relationship, “the Harris process”, the goals they worked diligently toward during their eight weeks of preparation, and more – including (for those who know where to find this sort of thing) the answer to the question that everyone has been asking. Yes, that one. www.nuovasimonelli.it/en
A digital magazine focused on the speciality coffee culture in Europe since 2014.
Rank #1: Wendelien van Bunnik: Becoming The World AeroPress Champion.
Wendelien van Bunnik is a Dutch barista working at Single Estate Coffee Roasters in The Hague. Besides working shift behind the bar and at the roastery, she dedicated the last few years becoming the active competition barista. She became the Dutch Barista Champion 2019, representing The Netherlands at World Barista Championships in Boston. Then, she took a short flight to London in November 2019 and became the World AeroPress Champion!“The most terrible thing about competing is also the thing that makes it so addictive and so amazing because that's the stuff that pushes you to do better next time.”Photo: Single Estate Coffee RoastersYou will hear Wendelien van Bunnik talk about:Wendelien's coffee story in a nutshellReasons to join the barista competitions and motivation to keep competing The importance of support from family & employers to succeedImplementing elements of barista competition routine into everyday work at a cafe or at the roastery A difference between World Barista Championship and World AeroPress ChampionshipA thought process behind creating the Winning AeroPress Recipe 2019What makes the atmosphere at World AeroPress Championship uniqueWhy baristas and coffee professionals need to have fun at workListen to the podcast with Wendelien van Bunnik:If you like the European Coffee Trip podcast and don't want to miss the next episode, please subscribe on iTunes, Stitcher or Overcast.Links from the podcast episode:Wendelien van Bunnik on InstagramSingle Estate Coffee RoastersWorld Barista ChampionshipWorld AeroPress ChampionshipWendelien's winning AeroPress recipe Ozone Coffee RoastersAesir AeroPress FiltersAeroPress Movie50percentarabica on InstagramThe post Wendelien van Bunnik: Becoming The World AeroPress Champion appeared first on European Coffee Trip.
Rank #2: Gwilym Davies: I Wanted To Be Good At Something.
Gwilym Davies is the World Barista Champion 2009. He runs his training centre at Jílové u Prahy, a little town close to Prague, the Czech Republic. Even though his career as a competition barista lasted only three months, he has remained involved as a certified judge until this day. Gwilym is known as a pioneer of the speciality coffee in London and mainly as a co-founder of Prufrock Coffee together with his longtime friend Jeremy Challender. This podcast is the original interview we filmed in 2015 2014 in V Melounovém cukru in Brno during the Brno Coffee Week festival. Without any expectations, we turned the camera on and recorded, asked the first question and Gwilym revealed many of the stories he has not shared before. People told us nobody would watch such a long video on the internet but it reached over 10 000 views, and many people told us they watched it several times. We got a chance to work with Gwilym on a series of free educational videos for baristas. We picked some of the most common mistakes baristas to make behind the bar, and Gwilym explained, in a few minutes, how to fix them and how anyone can make their life easier when making coffee at home, but mostly at a cafe. Listen to the podcast with Gwilym Davies: If you like the European Coffee Trip podcast and don't want to miss the next episode, please subscribe on iTunes, Stitcher or Overcast. Links from the podcast episode: Gwilym's training centre & barista courses Gwilym Davies on Twitter Gwilym Davies on Instagram Gwilym's performance at World Barista Championship 2009 Prufrock Coffee Square Mile James Hoffmann Scott Rao Learn Coffee With Gwilym – a free education video series The post Gwilym Davies: I Wanted To Be Good At Something appeared first on European Coffee Trip.
The MAP IT FORWARD Coffee Podcast is a daily live stream video (Youtube) and audio podcast. The podcast consists of two types of discussions focused around the coffee industry and supply chain hosted by Lee Safar. The first is The Daily Coffee Pro - short 15 minute daily musings to give you something to ponder about your career, life, and business as you move through your day. The main MAP IT FORWARD Podcast is made up of long-format conversations with respected industry professionals around interesting and topical subjects facing the entire coffee value chain.
Rank #1: MIF Podcast #64 | Coffee At Large (@coffeeatlarge).
Coffee at Large @coffeeatlarge is a movement staged by 4 now ex-employees of @slatecoffee in Seattle in response to missing paychecks, dishonest and absent communication from upper management, empty promises regarding promotions and compensation reviews, and a hostile work environment." Representing Coffee at Large are Samantha Capell @samanthalcapell and Felix Tram @felixeroni. GoFundMe Link: https://www.gofundme.com/f/help-coffee-at-large-become-a-nonprofitThe MAP IT FORWARD Podcast is sponsored by:This episode of the podcast is brought to you by FAFCoffees, green bean suppliers of some of the finest and most sustainably produced Brazilian Specialty Coffee. FAF is a farm, a network of farmers and centres of coffee knowledge operating in the states of São Paulo, Minas Gerais and Espirito Santo. Their business model is based on fostering long-term relationships between farmers and roasters alike. Please check them out and contact @felipecroce (email@example.com) for more information.Watch future podcast episodes live (or later) on YouTube or listen later on Apple Podcasts and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!
Rank #2: MIF Podcast: #59 | Carley Garner (Futures Commodity Trader & Broker (c-market)).
Carley Garner is an American commodity market strategist and futures and options broker. www.decarleytrading.comThis episode of the podcast is sponsored by:MAP IT FORWARD - go to our website www.mapitforward.org for upcoming events and to enquire about our consulting services. Follow us on social media @imapitforwardGet tickets to our upcoming webinar 'Barista & Beyond- Mapping a Successful 10 year Career in The Coffee Industry. Tickets price - $79 Click here for tickets on EventbriteElixir Specialty Coffee www.elixirfy.me - Looks like whiskey, feels like tea, made from coffee and unlike anything you’ve ever had before. Follow Elixir on social media @elixirspecialtycoffee. Use the code imapitforward for a one time 10% discount from your first order and get great discounts when you subscribe to our Elixir Lovers Club or VIP Elixir Lovers Club.Watch future podcast episodes live (or later) on YouTube or listen later on Apple Podcasts and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!
We talk high quality coffee, in a low quality way. Chemex/V60/Kalita Wave/French Press/Drip/Espresso/Cold Brew
Rank #1: Long Miles Coffee, PART 1.
In this fascinating conversation with Ben and Kristy Carlson, we get to hear all about how they came to own a wash station in Burundi. It's an exciting story, so take a listen.
Rank #2: Beans Beans Beans.
We talk about where to buy quality coffee, what do coffee notes mean, and our favorite regions for coffee.
Opposites Extract is a show dedicated to exploring specialty coffee through lively, reasoned, and civil debate about a whole range of topics relevant to anybody who works drinks, loves, hates, dreams about, thinks about, works with, or is simply curious about coffee. (In other words, you don't have to be pro to be pro or con.) In each episode, debaters will square off and argue from assigned sides, as determined by a random coin toss. Participating debaters pledge to honor and represent the position they are assigned, regardless of their personal opinions and perspectives. At the end of each episode, debaters will have an opportunity to discuss their actual thoughts about the topic, and their process in formulating their arguments. Things might get a little heated sometimes, but hey, we're brewing here.
Rank #1: Ep. 17: Automatic vs. Manual with Charles Babinski.
In today's episode, Meister debates the virtues of automated coffee brewing with Charles Babinski, former U.S. Barista Champion and current co-owner of Los Angeles's Go Get 'Em Tiger and G&B Coffee. Does "manual" always mean "better," and can there ever be an art to making coffee by machine?
Rank #2: Ep. 24: What We Talk about When We Talk about Flavor with Jess Steffy.
The effervescent and ever-so-bright, Jess Steffy joins Meister in a discussion about how we experience flavor, and share those experiences through language. Soda! Apples! Listen!
A podcast for coffee roasters. This is NOT an introduction to start roasting coffee, but for people who already roast coffee. It's about all the different ways of doing it. The coffee roasting process is very complex. The taste is affected by so many things. It's difficult to control completely. Different roasters use different ways to control the process: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology.Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.
Rank #1: #3 Drop by color.
This episode is about stopping the roast at a certain color. We are at a roasting course with Morten Münchow from CoffeeMind. But Morten don’t just focuse on the bean color to make a good roast. See photos at http://coffeenavigated.net/roast-by-color/ Made by: Therese Brøndsted, CoffeeNavigated.net
Rank #2: #4 Drop by temperature.
Do you go for more acidity or more body in your roast ? How do you roast a Kenya for a light espresso ? And how do you present your beloved coffee for the ignorant customers ? Tony Jacobsen own a coffee shop and roastery in Trondheim, Norway, Jacobsen og Svart. As in episode 2 and 3 I interview him about how he decides to stop the roast. And then he got some crazy weather changes that affect the roast. Made by: Therese Brøndsted, CoffeeNavigated.net
A podcast series from the Specialty Coffee Association presenting stories, lectures, and debates from the SCA's global events. The SCA is a non-profit organization that represents thousands of coffee professionals, from producers to baristas all over the world. Learn more at www.sca.coffee.
Rank #1: #7: Opening a New Cafe?.
Opening a new cafe? Design and build it right. This lecture explores the most critical issues (and mistakes) owners face during the design and build-out process when opening a new café. Learn about floor plan design, health and building codes, equipment needed to support your menu, cost estimates and time lines, and other important topics for new cafe owners.This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org.The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com.Learn more about the panelists on our website: http://www.scanews.coffee/2017/10/02/sca-lectures-podcast-7-opening-a-new-cafe--- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
Rank #2: #3: Molding All-Star Baristas.
Anna Gutierrez outlines a program that specialty coffee business owners and managers can implement to mold #allstarbaristas.This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals.The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com.--- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
Insider insights for the earnest coffee roaster.The Exchange is a podcast presented by Olam Specialty Coffee, hosted by Mark Inman and Todd Mackey, and directed by Mike Ferguson.
Rank #1: #4: The Coffee Roaster & Marketing - Part 1.
In Part one of two episodes on sales and marketing, Mark and Todd talk about the branding niche, and, of course, Mark's age.We're inviting listeners to email Mark & Todd at TheExchange@Olamnet.com. We welcome comments, questions, and suggestions. Mark and Todd would also like to invite roasters who use coffee from Olam to submit their coffee for an online review and interview. Send an email to TheExchange@Olamnet.com for more information.
Rank #2: #3: The Coffee Roaster & Coffee Blending - Part 2.
TheExchange@olamnet.comIn Episode 3 of The Exchange, presented by Olam Specialty Coffee, Mark Inman and Todd Mackey continue their conversation on coffee blending theory.
Specialty Coffee Enthusiasts
Rank #1: Breville Barista Express and Better Coffee at Home: Daily Ristretto.
In this episode I love my Breville Barista Express. I get questions all the time about it and I don’t mind answering them over and over again. I’ve owned the machine for over a year and I use it every day, usually multiple times, to make espresso and espresso-based drinks like Cortados, Mochas, and Cappuccinos. […]
Rank #2: Costa Coffee and Tectonic Coffee: Daily Ristretto.
In episode 260 of the Daily Ristretto, I talked about Coca-Cola buying Costa Coffee and drank Tectonic Coffee from the 'Inner Core' subscription.
The world of coffee is wide open and it’s exciting. Did you know that over 2 billion cups of coffee are consumed in the world every day. And there are thousands of small and large roasters out there roasting phenomenal coffee. Unpacking Coffee samples them all and shares their stories.Come join us on our journey to discover new coffee roasters, one bag, one episode at a time.
Rank #1: 013 Roseline Coffee Roasters.
Portland’s own Roseline Coffee marries beautiful, practical packaging with delightful, light-roasted coffee. We spoke with owner Marty Lopes, as well as Jolby & Friends, creators of the packaging design. Read More: http://unpacking.coffee/roseline-coffee/
Rank #2: 052 Onyx Coffee Lab.
Onyx Coffee Lab co-founder Jon Allen takes us on his source trip to Ethiopia. Along the way, he opens up about branding and transparency. Read more: https://unpacking.coffee/onyx-coffee-lab/
Ashley Rodriguez talks to folks about gender, race, sex, and other important issues in coffee. We invite people from all realms of the coffee world to share stories and engage in discussion - we want to hear from you! Contact us at firstname.lastname@example.org
Rank #1: Ellan Kline .
Ellan Kline is a roaster for Ritual Coffee in San Francisco. In this episode, we talk to her about issues of trans visibility, the differences between gender and sexuality, and why there are more trans-men in coffee than trans-women.
Rank #2: Leticia Ramos-Pollock .
Leticia Ramos-Pollock is the owner and co-founder of Panther Coffee in Miami, Florida. She talks about age discrimination, her responsibilities as a leader, and the qualities that make a great manager. Oh, and there's wine because duh.
Sprudge Co-Founders Jordan Michelman and Zachary Carlsen explore the exciting world of specialty coffee in this weekly podcast.
Rank #1: Black Coffee Live Podcast: PDX.
The Black Coffee Live Podcast premiered last week at the Clinton Street Theater in Portland, Oregon. Hosted by Michelle Johnson, Ian Williams (Deadstock Coffee), and Gio Fillari (Coffee Feed PDX), this event centered the voices and experiences of Black coffee professionals and enthusiasts alike, all with unique perspectives that spanned intersectional identities and roles on the retail end of the value chain. Special guests include D’Onna Stubblefield (Counter Culture Coffee), Ezra Baker (Share Coffee Roasters), Zael Ogwaro (Never Coffee), Adam JacksonBey (The Potter’s House), and Cameron Heath (Revelator Coffee Company) with a live DJ performance by |Fritzwa|. Black Coffee PDX was made possible by La Marzocco USA, Stumptown Coffee Roasters, Oatly, NXT LVL, and The Ace Hotel Portland. Ticket proceeds are being donated to our charitable partners Sankofa Collective and Brown Girl Rise.
Rank #2: Episode 024: The One In San Francisco.
Live at Four Barrel Coffee in San Francisco, we interview Sarah Wiener, Good Food Awards; Jenn Chen, Coffee Marketer; Noah Sanders, Sprudge Staff writer; and host a special "What's The Ish Trish?" segment with Trish Rothgeb, Coffee Quality Institute / Wrecking Ball Coffee.