Khin Kao

Pim Techamuanvivit

As with every speaker-focussed Tamper Tantrum event, we always try to include a speaker from outside of coffee who would be able to provide insights relatable to our industry. San Francisco’s interesting and unique culture provided us with lots of potential options, but our host partners (Wrecking Ball Coffee) presented us with a unique and exciting opportunity through their work: Chef-Owner of the Michelin-starred Khin Kao, Pim Techamuanvivit. Following the lead from Khin Kao in how it subverts expectations, we chose instead to have our hosts, Katie Carguilo and Stephen Leighton, interview Pim to learn more about how her approach to using ingredients, building flavour combinations, and giving good service could have a positive impact on specialty.   -- Pim grew up in Bangkok, was shipped off to study in other places, and somehow found herself living and loving it in the San Francisco Bay Area. She quit her Silicon Valley job in 2005 to pursue a career in food: the writing, reporting, and basically anything interesting thereof that comes her way. Her recipes, writings, and photographs have since appeared in the New York Times, Food &amp; Wine Magazine, Bon Appétit magazine, and more. She’s also moonlighted as a judge on Iron Chef America, been profiled on Gourmet’s Diary of a Foodie, Food(ography), and cooked Pad Thai on the Martha Stewart Show, for Martha, natch. Pim opened her first restaurant, Kin Khao Thai Eatery, in March 2014. In September of that year, Kin Khao was included in 50 Best New Restaurants list by Bon Appetit. In 2015, it was ranked #6 in 25 Outstanding Restaurants 2015 by G.Q. Magazine. The Michelin Guide awarded Kin Khao 1 Michelin Star in 2016 and again in 2017.

As with every speaker-focussed Tamper Tantrum event, we always try to include a speaker from outside of coffee who would be able to provide insights relatable to our industry. San Francisco’s interesting and unique culture provided us with lots of potential options, but our host partners (Wrecking Ball Coffee) presented us with a unique and exciting opportunity through their work: Chef-Owner of the Michelin-starred Khin Kao, Pim Techamuanvivit. Following the lead from Khin Kao in how it subverts expectations, we chose instead to have our hosts, Katie Carguilo and Stephen Leighton, interview Pim to learn more about how her approach to using ingredients, building flavour combinations, and giving good service could have a positive impact on specialty.   -- Pim grew up in Bangkok, was shipped off to study in other places, and somehow found herself living and loving it in the San Francisco Bay Area. She quit her Silicon Valley job in 2005 to pursue a career in food: the writing, reporting, and basically anything interesting thereof that comes her way. Her recipes, writings, and photographs have since appeared in the New York Times, Food &amp; Wine Magazine, Bon Appétit magazine, and more. She’s also moonlighted as a judge on Iron Chef America, been profiled on Gourmet’s Diary of a Foodie, Food(ography), and cooked Pad Thai on the Martha Stewart Show, for Martha, natch. Pim opened her first restaurant, Kin Khao Thai Eatery, in March 2014. In September of that year, Kin Khao was included in 50 Best New Restaurants list by Bon Appetit. In 2015, it was ranked #6 in 25 Outstanding Restaurants 2015 by G.Q. Magazine. The Michelin Guide awarded Kin Khao 1 Michelin Star in 2016 and again in 2017.

TTSF: "Subverting Expectations: Lessons from Khin Kao" | Pim Techamuanvivit, Khin Kao

Alejandro Martinez

Finca Argentina

One of the things we really enjoyed about the podcast in 2017 was the “From the Field” segment, shared by Alejandro Martinez from Finca Argentina in El Salvador. Every time we’d have an event, we’d ask ourselves: is there a way to get Ale here as a speaker? Finally, the stars aligned and we were able to have Ale join us, in person, on stage in San Francisco. Here, Alejandro provides a personal insight into one of the issues raised in Hanna’s talk earlier that morning: coffee farming profitability. In sharing his own story, Ale calls attention to the challenges and opportunities to farmers working within the specialty model, offering some actionable advice to anyone looking to ensure the future of quality specialty coffee. -- Alejandro Martinez doesn’t have the usual “coffee producer” backstory: once a VP of Investment Banking in the Technology Mergers and Acquisitions Group of Bank of America Securities (now Bank of America Merrill Lynch), Alejandro began his career in specialty coffee in 2008 managing a 35 hectare farm originally acquired in 1967 by his grandfather, Luis Guillermo. Today, he manages a coffee estate of approximately 70 hectares, working remotely from Ahuachapan in El Salvador with the financial planning and analysis team of a cybersecurity tech company to keep the farms afloat as he builds initiatives to secure the future of the land and its workers. Alejandro holds an MBA from Tuck Business School at Dartmouth and a BS in Business Administration from Universidad Fidelitas in Costa Rica, but it doesn’t stop him from talking about the biodynamic gnomes.

One of the things we really enjoyed about the podcast in 2017 was the “From the Field” segment, shared by Alejandro Martinez from Finca Argentina in El Salvador. Every time we’d have an event, we’d ask ourselves: is there a way to get Ale here as a speaker? Finally, the stars aligned and we were able to have Ale join us, in person, on stage in San Francisco. Here, Alejandro provides a personal insight into one of the issues raised in Hanna’s talk earlier that morning: coffee farming profitability. In sharing his own story, Ale calls attention to the challenges and opportunities to farmers working within the specialty model, offering some actionable advice to anyone looking to ensure the future of quality specialty coffee. -- Alejandro Martinez doesn’t have the usual “coffee producer” backstory: once a VP of Investment Banking in the Technology Mergers and Acquisitions Group of Bank of America Securities (now Bank of America Merrill Lynch), Alejandro began his career in specialty coffee in 2008 managing a 35 hectare farm originally acquired in 1967 by his grandfather, Luis Guillermo. Today, he manages a coffee estate of approximately 70 hectares, working remotely from Ahuachapan in El Salvador with the financial planning and analysis team of a cybersecurity tech company to keep the farms afloat as he builds initiatives to secure the future of the land and its workers. Alejandro holds an MBA from Tuck Business School at Dartmouth and a BS in Business Administration from Universidad Fidelitas in Costa Rica, but it doesn’t stop him from talking about the biodynamic gnomes.

TTSF: "From Rags to Riches?" | Alejandro Martinez, Finca Argentina 

Bill Ristenpart

Think you like to get geeky with your coffee? Think again! We’re pretty sure our second speaker from our San Francisco event last September has you beat. Professor William (Bill) Ristenpart takes the idea of being “curious about coffee” to the next level in his role as the Director of the first multidisciplinary university research center in the world devoted to post-harvest coffee studies: the UC Davis Coffee Center. Like most of our professorial guests, Prof. Ristenpart packs a lot of information into both his short time on stage and his slides: the relationship between chemical engineering and coffee, the development of the UC Davis Coffee Centre, a sneak peek at some on-going research into the coffee brewing control chart, and many, many equations. It’s time for you to level up! -- William Ristenpart's research is in complex transport phenomena, with an emphasis on using advanced experimental techniques to extract quantitative measurements from complicated phenomena. Ristenpart Research Group strives to answer fundamental scientific questions about a variety of systems where the transport behavior is paramount. Recent topics include: electrocoalescence of charged droplets, shear-induced deformation of red blood cells, electrically-induced aggregation of colloids near electrodes, and turbulent dispersion of airborne pathogens. Ristenpart's lab has two Phantom high-speed cameras (a grayscale v7.1 and a color v7.3), both of which can capture at more than 100,000 frames per second. They also have several microscopes and various optical and laser systems. He is also passionate about coffee - he serves as Director of the UC Davis Coffee Center, and see here for an overview of his undergraduate course, The Design of Coffee.

Think you like to get geeky with your coffee? Think again! We’re pretty sure our second speaker from our San Francisco event last September has you beat. Professor William (Bill) Ristenpart takes the idea of being “curious about coffee” to the next level in his role as the Director of the first multidisciplinary university research center in the world devoted to post-harvest coffee studies: the UC Davis Coffee Center. Like most of our professorial guests, Prof. Ristenpart packs a lot of information into both his short time on stage and his slides: the relationship between chemical engineering and coffee, the development of the UC Davis Coffee Centre, a sneak peek at some on-going research into the coffee brewing control chart, and many, many equations. It’s time for you to level up! -- William Ristenpart's research is in complex transport phenomena, with an emphasis on using advanced experimental techniques to extract quantitative measurements from complicated phenomena. Ristenpart Research Group strives to answer fundamental scientific questions about a variety of systems where the transport behavior is paramount. Recent topics include: electrocoalescence of charged droplets, shear-induced deformation of red blood cells, electrically-induced aggregation of colloids near electrodes, and turbulent dispersion of airborne pathogens. Ristenpart's lab has two Phantom high-speed cameras (a grayscale v7.1 and a color v7.3), both of which can capture at more than 100,000 frames per second. They also have several microscopes and various optical and laser systems. He is also passionate about coffee - he serves as Director of the <a href="http://coffeecenter.ucdavis.edu/" rel="nofollow" target="_blank">UC Davis Coffee Center</a>, and see <a href="http://research.engineering.ucdavis.edu/rrg/coffee/" rel="nofollow" target="_blank">here </a>for an overview of his undergraduate course, The Design of Coffee.

TTSF: "Chemical Engineering &amp; Coffee" | Prof. Bill Ristenpart, UC Davis

Hanna Neuschwander

If you’re a regular podcast listener, you’ll already be very familiar with our first speaker last November in San Francisco - World Coffee Research’s Hanna Neuschwander – but this time, we’re talking about far more than WCR’s sensory lexicon. We’re talking about the future. After asking us to imagine what life will be like for each of us in 2050 – well within our expected lifespans – Hanna explores both the challenges (“This is going to be, like, a super downer for a minute – sorry!”) and the opportunities (“more optimistic stuff!”) that the future holds for coffee and the industry built around it. -- Hanna Neuschwander has been communicating about coffee and science since 2004. Her writing about coffee and food has appeared in publications including Travel + Leisure, Edible Seattle, Portland Monthly, and the Oregonian, among others. She is the author of Left Coast Roast, a guidebook to artisan and influential coffee roasters on the west coast. She has presented about the history, sustainability, and economics of coffee at everywhere from Boston to Panama City. She is based in Portland, Oregon.

If you’re a regular podcast listener, you’ll already be very familiar with our first speaker last November in San Francisco - World Coffee Research’s Hanna Neuschwander – but this time, we’re talking about far more than WCR’s sensory lexicon. We’re talking about the future. After asking us to imagine what life will be like for each of us in 2050 – well within our expected lifespans – Hanna explores both the challenges (“This is going to be, like, a super downer for a minute – sorry!”) and the opportunities (“more optimistic stuff!”) that the future holds for coffee and the industry built around it. -- Hanna Neuschwander has been communicating about coffee and science since 2004. Her writing about coffee and food has appeared in publications including Travel + Leisure, Edible Seattle, Portland Monthly, and the Oregonian, among others. She is the author of Left Coast Roast, a <a href="http://www.leftcoastroast.com/" rel="nofollow" target="_blank">guidebook</a> to artisan and influential coffee roasters on the west coast. She has presented about the history, sustainability, and economics of coffee at everywhere from Boston to Panama City. She is based in Portland, Oregon.

TTSF: "The Future of Coffee" | Hanna Neuschwander, World Coffee Research

History is full of the winning combination of comedy duos – Abbott and Costello, Lucy and Desi, French and Saunders – but 2017’s final episode of the Tamper Tantrum Podcast features the irreverent comedy of everyone’s favourite muppet hecklers. No, not Statler and Waldorf – although they do a decent impression – No. 94 features the return of our own, in-house comedy duo: Colin and Steve! No. 94 is also home to the third annual Tampies, incidentally disguised this year as a 2017 recap and general catch up between Colin and Steve. Again, we won’t give it all away here, but as Jenn wasn’t involved in the recording of this podcast, we’ll let these post-show interjections give you a glimpse of what this episode contains: You can find a copy of Meister’s “New York City Coffee: A Caffeinated History” here. The name Steve was looking for is that of the incredible Eva Gefvert Nordell at Are Kafferosteri. Steve somehow managed to forget Gothenburg (February) and Bristol (August) when he recapped this year. GIF wish granted! You can watch Colin’s favourite talk of 2017 here (Steve’s is yet to be released).  Of course, that doesn’t even begin to cover it all…! Thanks for joining us on the wild ride that has been 2017, we’ll see you in the new year. x    www.nuovasimonelli.it/en

History is full of the winning combination of comedy duos – Abbott and Costello, Lucy and Desi, French and Saunders – but 2017’s final episode of the Tamper Tantrum Podcast features the irreverent comedy of everyone’s favourite muppet hecklers. No, not Statler and Waldorf – although they do a decent impression – No. 94 features the return of our own, in-house comedy duo: Colin and Steve! No. 94 is also home to the third annual Tampies, incidentally disguised this year as a 2017 recap and general catch up between Colin and Steve. Again, we won’t give it all away here, but as Jenn wasn’t involved in the recording of this podcast, we’ll let these post-show interjections give you a glimpse of what this episode contains: <ul><li>You can find a copy of Meister’s “New York City Coffee: A Caffeinated History” <a href="https://www.amazon.com/New-York-City-Coffee-Caffeinated/dp/1540217175" rel="nofollow" target="_blank">here.</a></li> <li>The name Steve was looking for is that of the incredible Eva Gefvert Nordell at <a href="http://www.arekafferosteri.se/constructor.php?pID=30" rel="nofollow" target="_blank">Are Kafferosteri</a>.</li> <li>Steve somehow managed to forget <a href="http://www.tampertantrum.com/where/tbl-gothenburg-2017/" rel="nofollow" target="_blank">Gothenburg (February)</a> and <a href="http://www.tampertantrum.com/where/espressofest-bristol/" rel="nofollow" target="_blank">Bristol (August)</a> when he recapped this year.</li> <li><a href="http://gph.is/2Eehsua" rel="nofollow" target="_blank">GIF wish granted!</a></li> <li><a href="http://www.tampertantrum.com/the-waves-of-feminism-coffee/" rel="nofollow" target="_blank">You can watch Colin’s favourite talk of 2017 here</a> (Steve’s is yet to be released).</li> </ul> Of course, that doesn’t even begin to cover it all…! Thanks for joining us on the wild ride that has been 2017, we’ll see you in the new year. x <a href="http://www.nuovasimonelli.it/en" rel="nofollow" target="_blank">www.nuovasimonelli.it/en</a>

No. 94

Trish Rothgeb

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. Are we on the fourth wave, or the fifth wave? The sixth? What’s a wave, anyway? Although she says she’s “not the ‘wave oracle’,” returning speaker Trish Rothgeb has been credited with the 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.

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. Are we on the fourth wave, or the fifth wave? The sixth? What’s a wave, anyway? Although she says she’s “not the ‘wave oracle’,” returning speaker Trish Rothgeb has been credited with the 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 <a href="https://www.instagram.com/crismendoza/" rel="nofollow" target="_blank">Cris Mendoza (Saint Frank Coffee)</a> 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.

TT SF: Trish Rothgeb (Wrecking Ball Coffee Roasters)

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

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. <a href="http://www.nuovasimonelli.it/en" rel="nofollow" target="_blank">www.nuovasimonelli.it/en</a>

No. 93

It's all go here at TT HQ as we prepare for the upcoming weekend festivities in Manchester whilst simultaneously preparing for the WBC in Seoul (Jenn) and getting ready to embark on a five country book launch tour (Steve) - with long days and lots of travel over the past few weeks for both Steve &amp; Jenn, we thought it was time for a good old-fashioned skype catch up before getting on the show officially back on the road!  No. 92 is a catch all for upcoming fun - our second year of the Brubiaceae coffee beer home brew competition and a new alcoholic twist on our industry-focused evening panel at the Manchester Coffee Festival, naturally - but also a place for us to speculate and anticipate how the most recent rule changes could impact this year's World Barista Championship. Hop in and (try to) enjoy the sleep-deprived ride!      www.nuovasimonelli.it/en

It's all go here at TT HQ as we prepare for the upcoming weekend festivities in Manchester whilst simultaneously preparing for the WBC in Seoul (Jenn) and getting ready to embark on a five country book launch tour (Steve) - with long days and lots of travel over the past few weeks for both Steve &amp; Jenn, we thought it was time for a good old-fashioned skype catch up before getting on the show officially back on the road!  No. 92 is a catch all for upcoming fun - our second year of the Brubiaceae coffee beer home brew competition and a new alcoholic twist on our industry-focused evening panel at the Manchester Coffee Festival, naturally - but also a place for us to speculate and anticipate how the most recent rule changes could impact this year's World Barista Championship. Hop in and (try to) enjoy the sleep-deprived ride!   <a href="http://www.nuovasimonelli.it/en" rel="nofollow" target="_blank">www.nuovasimonelli.it/en</a>

No. 92

We’re back this week with No. 91 and, goodness, we have quite a bit packed into this episode: we’ve got guests aplenty! We kick off with an update from the field with Ale Martinez of Finca Argentina, where they’re working hard to squeeze in as much planting and preparation as possible before the harvest starts whilst also managing the impact of the recent spate of hurricanes. Ale himself is joined by a guest – Chris Lee of Café Demitasse in LA – who is spending a month on Finca Argentia to get a feel of farm life. After a quick Argentina update, we move onto the core of this week’s podcast: Jenn is joined by Ales Pospisil, co-founder of European Coffee Trip, to talk about their journey from home-coffee-geekdom to movers and shakers of specialty coffee media. As with previous “talking about coffee” guests with a unique view of the industry, there’s lots to ponder: is there a correlation between the growth of specialty in new locations and the enthusiasm for geekery? How do you maintain or renew your own enthusiasm and passion for your work? We also look to the future with their newest (and biggest) project: The Aeropress Movie, a feature-length documentary about specialty’s strangest (and most engaging) brewing device, currently seeking funding via kickstarter.    www.nuovasimonelli.it/en

We’re back this week with No. 91 and, goodness, we have quite a bit packed into this episode: we’ve got guests aplenty! We kick off with an update from the field with Ale Martinez of Finca Argentina, where they’re working hard to squeeze in as much planting and preparation as possible before the harvest starts whilst also managing the impact of the recent spate of hurricanes. Ale himself is joined by a guest – Chris Lee of Café Demitasse in LA – who is spending a month on Finca Argentia to get a feel of farm life. After a quick Argentina update, we move onto the core of this week’s podcast: Jenn is joined by Ales Pospisil, co-founder of European Coffee Trip, to talk about their journey from home-coffee-geekdom to movers and shakers of specialty coffee media. As with previous “talking about coffee” guests with a unique view of the industry, there’s lots to ponder: is there a correlation between the growth of specialty in new locations and the enthusiasm for geekery? How do you maintain or renew your own enthusiasm and passion for your work? We also look to the future with their newest (and biggest) project: <a href="https://www.aeropressmovie.com/" rel="nofollow" target="_blank">The Aeropress Movie</a>, a feature-length documentary about specialty’s strangest (and most engaging) brewing device, currently seeking funding via <a href="https://www.kickstarter.com/projects/europeancoffeetrip/aeropress-movie-l-a-story-of-an-iconic-coffee-make" rel="nofollow" target="_blank">kickstarter</a>. <a href="http://www.nuovasimonelli.it/en" rel="nofollow" target="_blank">www.nuovasimonelli.it/en</a>

No. 91

Diana Johnson

We’re absolute and utter competition geeks, so we jumped at the chance to join SCA UK at this year’s first-ever Espressofest in Bristol, home of the UKBC semifinal and final rounds. Joined by some equally geeky friends – Cerianne Bury, Nick Mabey, and Jessie May Peters – we sat down with each UKBC finalist on Sunday, August 20, 2017 to learn more about their routines and chat through some of the conversations taking place within the industry this year. Here, we’re joined by Diana Johnson of Taylor St. Baristas, who placed sixth in this year’s comp. Together with Diana, the panel chats through her choice of variety, the impact of innovation and research, and her 2017 endeavour to compete in every SCA competition. This sparks a much longer conversation about career progression, competition, and the institutionalisation of barista education: what does it mean to be a career barista? Want to see a video of Diana's performance? You can find it here, courtesey of SCA UK!   http://vamachinery.com/  

We’re absolute and utter competition geeks, so we jumped at the chance to join SCA UK at this year’s first-ever Espressofest in Bristol, home of the UKBC semifinal and final rounds. Joined by some equally geeky friends – Cerianne Bury, Nick Mabey, and Jessie May Peters – we sat down with each UKBC finalist on Sunday, August 20, 2017 to learn more about their routines and chat through some of the conversations taking place within the industry this year. Here, we’re joined by Diana Johnson of Taylor St. Baristas, who placed sixth in this year’s comp. Together with Diana, the panel chats through her choice of variety, the impact of innovation and research, and her 2017 endeavour to compete in every SCA competition. This sparks a much longer conversation about career progression, competition, and the institutionalisation of barista education: what does it mean to be a career barista? Want to see a video of Diana's performance? <a href="https://vimeo.com/238140238" rel="nofollow" target="_blank">You can find it here, courtesey of SCA UK! </a> <a href="http://vamachinery.com/" rel="nofollow" target="_blank">http://vamachinery.com/</a>

Espressofest Bristol: Diana Johnson (Taylor St. Baristas)

Tamper Tantrum Audio version of our coffee video podcast

Tamper Tantrum Audio

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. 

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.

No. 79

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 &amp; 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

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 &amp; 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. <a href="http://www.nuovasimonelli.it/en" rel="nofollow" target="_blank">www.nuovasimonelli.it/en</a>

No. 87

Dale Harris

We’re absolute and utter competition geeks, so we jumped at the chance to join SCA UK at this year’s first-ever Espressofest in Bristol, home of the UKBC semifinal and final rounds. Joined by some equally geeky friends – Cerianne Bury, Nick Mabey, and Jessie May Peters – we sat down with each UKBC finalist on Sunday, August 20, 2017 to learn more about their routines and chat through some of the conversations taking place within the industry this year. Here, we’re joined by Dale Harris of Hasbean Coffee, who placed first and will go on to represent the UK at the WBC in Seoul next month. Together with Dale, the panel discusses everything from soil conditions and screen sizes to the value of competition, which sparks a much longer conversation about innovation, accessibility, objectivity vs. subjectivity, and the impact competition participation and success can have on a competitor and their business. Is the competition as strong as it once was? -- Want to see Dale's performance? You can find it here, courtesy of SCA UK!      http://vamachinery.com/

We’re absolute and utter competition geeks, so we jumped at the chance to join SCA UK at this year’s first-ever Espressofest in Bristol, home of the UKBC semifinal and final rounds. Joined by some equally geeky friends – Cerianne Bury, Nick Mabey, and Jessie May Peters – we sat down with each UKBC finalist on Sunday, August 20, 2017 to learn more about their routines and chat through some of the conversations taking place within the industry this year. Here, we’re joined by Dale Harris of Hasbean Coffee, who placed first and will go on to represent the UK at the WBC in Seoul next month. Together with Dale, the panel discusses everything from soil conditions and screen sizes to the value of competition, which sparks a much longer conversation about innovation, accessibility, objectivity vs. subjectivity, and the impact competition participation and success can have on a competitor and their business. Is the competition as strong as it once was? -- Want to see Dale's performance? <a href="https://vimeo.com/238126243" rel="nofollow" target="_blank">You can find it here, courtesy of SCA UK! </a> <a href="http://vamachinery.com/" rel="nofollow" target="_blank">http://vamachinery.com/</a>

Espressofest Bristol: Dale Harris (Hasbean Coffee)

This week, Steve is joined by none-other-than Darrin Daniel of Stumptown, A Film about Coffee, and – now –Alliance for Coffee Excellence fame. Recorded onsite at this year’s Cup of Excellence in Burundi, they use Darrin’s career story to talk through the pros and cons of working with large coffee corporations, share Duane Sorenson stories, and ponder the importance of communication. They also talk about the tumultuous changes to ACE and the COE program which spurred quite a lot of intense online discussion – in which, we’ll be honest, Steve was a fairly vocal participant – and what changes have been made as a result of learned lessons as they look towards the future.    www.nuovasimonelli.it/en

This week, Steve is joined by none-other-than Darrin Daniel of Stumptown, A Film about Coffee, and – now –Alliance for Coffee Excellence fame. Recorded onsite at this year’s Cup of Excellence in Burundi, they use Darrin’s career story to talk through the pros and cons of working with large coffee corporations, share Duane Sorenson stories, and ponder the importance of communication. They also talk about the tumultuous changes to ACE and the COE program which spurred quite a lot of intense online discussion – in which, we’ll be honest, Steve was a fairly vocal participant – and what changes have been made as a result of learned lessons as they look towards the future. <a href="http://www.nuovasimonelli.it/en" rel="nofollow" target="_blank">www.nuovasimonelli.it/en</a>

No. 86

Ok, folks. We know there is lots and lots of quality content happening in the world of coffee right now – and that’s an exciting thing! – but we really think you should make some space on your favourite listening device and find some time to coffee &amp; chill with this week’s podcast guest, the one and only Liz Chai. A graphic designer and illustrator by trade, Liz found her first specialty coffee home with none-other than the home of Tamper Tantrum’s birthplace (Octane) before carving out an incredibly exciting niche in our little world as a coffee creative in the PNW. Regardless of whether you fancy yourself a creative – although most of us probably are, in some way – Liz brings a lot of passion, love, and wisdom to the table that is applicable to anything and everything you could possibly choose to do with your time on this planet.    www.nuovasimonelli.it/en

Ok, folks. We know there is lots and lots of quality content happening in the world of coffee right now – and that’s an exciting thing! – but we really think you should make some space on your favourite listening device and find some time to coffee &amp; chill with this week’s podcast guest, the one and only <a href="https://www.instagram.com/chaiamericano/?hl=en" rel="nofollow" target="_blank">Liz Chai</a>. A graphic designer and illustrator by trade, Liz found her first specialty coffee home with none-other than the home of Tamper Tantrum’s birthplace (Octane) before carving out an incredibly exciting niche in our little world as a coffee creative in the PNW. Regardless of whether you fancy yourself a creative – although most of us probably are, in some way – Liz brings a lot of passion, love, and wisdom to the table that is applicable to anything and everything you could possibly choose to do with your time on this planet. <a href="http://www.nuovasimonelli.it/en" rel="nofollow" target="_blank">www.nuovasimonelli.it/en</a>

No. 85 

This week, we’re releasing the final video of our trading models &amp; certifications deep dive with an eponymous panel discussion recorded at last year’s first-ever RGE Camp featuring Sara Morrocchi (Vuna Origin Consulting), Eva Gefvert Nordell (Are Kafferosteri), and Joanna Alm (Drop Coffee Roasters). Covering everything from a high-level look at certification standards throughout the supply chain to a discussion of problematic dichotomies, this week’s release is highly roaster-focussed, with the panellists discussing the pros and cons of working within each model’s confines before ending with advice for roasters looking to develop better relationships with producers.

This week, we’re releasing the final video of our trading models &amp; certifications deep dive with an eponymous panel discussion recorded at last year’s first-ever RGE Camp featuring Sara Morrocchi (Vuna Origin Consulting), Eva Gefvert Nordell (Are Kafferosteri), and Joanna Alm (Drop Coffee Roasters). Covering everything from a high-level look at certification standards throughout the supply chain to a discussion of problematic dichotomies, this week’s release is highly roaster-focussed, with the panellists discussing the pros and cons of working within each model’s confines before ending with advice for roasters looking to develop better relationships with producers.

RGE Camp: "Trading Models &amp; Certifications" | Panel Discussion

As the specialty coffee industry grows and matures, there’s been an influx of people writing and talking about coffee and, in a very meta way, conversations about how content is produced, curated, and presented are eerily relevant to how we brew, sell, and present coffee to our customers. This week, Steve sits down with Standart’s Michal Molcan following the successful completion of this year’s Standart Festival in Bratislava to chat about content curation, aesthetics, creativity, and value propositions – each of which contain insightful lessons to those looking to build and grow a coffee business of any kind.    www.nuovasimonelli.it/en

As the specialty coffee industry grows and matures, there’s been an influx of people writing and talking about coffee and, in a very meta way, conversations about how content is produced, curated, and presented are eerily relevant to how we brew, sell, and present coffee to our customers. This week, Steve sits down with Standart’s Michal Molcan following the successful completion of this year’s Standart Festival in Bratislava to chat about content curation, aesthetics, creativity, and value propositions – each of which contain insightful lessons to those looking to build and grow a coffee business of any kind. <a href="http://www.nuovasimonelli.it/en" rel="nofollow" target="_blank">www.nuovasimonelli.it/en</a>

No. 81 

Morten Munchow

CoffeeMind's Morten Munchow is no stranger to cramming as much information into his time on the Tamper Tantrum stage - you may remember his presentation from CoLab: Paris - but this time, we think he's outdone himself! Presenting his ongoing research into the business models of coffee roasteries, Morten gives us a primer in business models, both traditional and lean, before jumping into insights of the research's interim analysis. By mapping business data and demographic elements, business models, pivot points, and risk aversion of the primary founder, CoffeeMind are finding some interesting (and unexpected) correlations between business size and dynamic ability within the market. You'll definitely want to grab a pencil and notebook for this one!  -- Morten Munchow, founder of CoffeeMind, is a man of many hats: as trainer, consultant, and researcher, Morten can be found at the University of Copenhagen, where he is an external lecturer in the department of food science, at the London School of Coffee, where he has taught coffee roasting since 2007, or hard at work with the SCAE Education and Research committees, where he developed SCAE’s roasting certification system. Morten has conducted research on cappuccino foam chemistry, processing methods, starter cultures, sensory science, roasting defects, behavioural economics of consumer preferences, and roast degree preferences. He has also regularly consulted with a variety of different sized roasteries around the world, from South Africa to South Korea and Iceland to Kuwait and many more in between.

CoffeeMind's Morten Munchow is no stranger to cramming as much information into his time on the Tamper Tantrum stage - you may remember his presentation from CoLab: Paris - but this time, we think he's outdone himself! Presenting his ongoing research into the business models of coffee roasteries, Morten gives us a primer in business models, both traditional and lean, before jumping into insights of the research's interim analysis. By mapping business data and demographic elements, business models, pivot points, and risk aversion of the primary founder, CoffeeMind are finding some interesting (and unexpected) correlations between business size and dynamic ability within the market. You'll definitely want to grab a pencil and notebook for this one!  -- Morten Munchow, founder of CoffeeMind, is a man of many hats: as trainer, consultant, and researcher, Morten can be found at the University of Copenhagen, where he is an external lecturer in the department of food science, at the London School of Coffee, where he has taught coffee roasting since 2007, or hard at work with the SCAE Education and Research committees, where he developed SCAE’s roasting certification system. Morten has conducted research on cappuccino foam chemistry, processing methods, starter cultures, sensory science, roasting defects, behavioural economics of consumer preferences, and roast degree preferences. He has also regularly consulted with a variety of different sized roasteries around the world, from South Africa to South Korea and Iceland to Kuwait and many more in between.

RGE Camp: "Business Models of Coffee Roasteries" | Morten Munchow (CoffeeMind)

Richard Graveling

Whilst we all acknowledge the importance of ergonomics when it comes to the kind of physical labour that roasting requires, it’s rarely our focus when it comes to the day-to-day work of the roastery—and with a relatively young workforce, we often overlook the impact of the work we do until irreparable damage has been done. Joining us from the Chartered Institute of Ergonomics and Human Factors, professional ergonomics Richard Graveling kicked off our afternoon lectures at the first ever Roaster Guild of Europe Camp with a much-needed look at the importance of being mindful in the roastery.  Starting with a high-level look at the scope of “ergonomics” and a few of the musculoskeletal disorders common to lifting sacks of coffee, Richard then offers some ideas for ways to lift (“give it a cuddle!”) and equipment solutions in the roastery preventatively.   Richard Graveling | Chartered Institute of Ergonomics and Human Factors Richard is a professional ergonomist (Chartered Ergonomist and Human Factors Expert) and previous President of what is now the Chartered Institute of Ergonomics and Human Factors.  He has over 35 years experience as an ergonomist and has worked in industries as diverse as coal mining and salmon farming; helping to assess risks and develop solutions to reduce those risks. Although he has worked in many parts of the food and drink sector (based in Scotland the whisky industry is a particular favourite) his main exposure to coffee has been as a consumer, although he has advised a local coffee company on ergonomics issues – knowledge that will be worked into his talk. Outside work he is involved with a local theatre group, enjoys rugby, gardening, seeing the great Scottish outdoors, and spending time with his family (and cat).

Whilst we all acknowledge the importance of ergonomics when it comes to the kind of physical labour that roasting requires, it’s rarely our focus when it comes to the day-to-day work of the roastery—and with a relatively young workforce, we often overlook the impact of the work we do until irreparable damage has been done. Joining us from the Chartered Institute of Ergonomics and Human Factors, professional ergonomics Richard Graveling kicked off our afternoon lectures at the first ever Roaster Guild of Europe Camp with a much-needed look at the importance of being mindful in the roastery.  Starting with a high-level look at the scope of “ergonomics” and a few of the musculoskeletal disorders common to lifting sacks of coffee, Richard then offers some ideas for ways to lift (“give it a cuddle!”) and equipment solutions in the roastery preventatively. Richard Graveling | Chartered Institute of Ergonomics and Human Factors Richard is a professional ergonomist (Chartered Ergonomist and Human Factors Expert) and previous President of what is now the Chartered Institute of Ergonomics and Human Factors.  He has over 35 years experience as an ergonomist and has worked in industries as diverse as coal mining and salmon farming; helping to assess risks and develop solutions to reduce those risks. Although he has worked in many parts of the food and drink sector (based in Scotland the whisky industry is a particular favourite) his main exposure to coffee has been as a consumer, although he has advised a local coffee company on ergonomics issues – knowledge that will be worked into his talk. Outside work he is involved with a local theatre group, enjoys rugby, gardening, seeing the great Scottish outdoors, and spending time with his family (and cat).

RGE Camp: "The Ergonomics of Coffee Roasting" | Richard Graveling (IOM) 

This week, Colin &amp; Steve reunite for a very, um, candid podcast featuring their signature rambles through topics far and wide—growth, delegation, debates, books, staffing, transitions, learning curves, things and old new. This one properly runs the gamut! Along the way, they announce speakers for our Sideline event with The Barista League: Gothenburg, “Cracking Certifications”, discuss the importance of planning for growth, introduce a new feature to the podcast, featuring Ale Martinez of Finca Argentina, and start thinking about what this year’s competition season will bring!  

This week, Colin &amp; Steve reunite for a very, um, candid podcast featuring their signature rambles through topics far and wide—growth, delegation, debates, books, staffing, transitions, learning curves, things and old new. This one properly runs the gamut! Along the way, they announce speakers for our Sideline event with The Barista League: Gothenburg, “Cracking Certifications”, discuss the importance of planning for growth, introduce a new feature to the podcast, featuring Ale Martinez of Finca Argentina, and start thinking about what this year’s competition season will bring!

No. 75

This week, we return to Manchester with our second instalment of “The Business of Brewing”, featuring Timothy Bosworth (Hoxton North), Peter Gibson (Grindsmiths), and Alison Bell (BLK Coffee Heaton), each of whom have had very different experiences opening their own shops. From setting up pre-trend outside of London (Tim) to opening doors at the height of the trend (Alison) and from semi-permanent premises to brick-and-mortar shops (Pete), these three guests showcase vast differences in approach to build a specialty coffee business in the UK. Together, they consider how their initial business plan and model has changed since they first opened their doors, why just saying “yes” and figuring out “how” afterwards can lead to bigger and better things, the invaluable contribution of family and community support, how to roll with disappointments, the importance of letting some things go, and why “customer service” needs to be replaced with “customer engagement” if we want to maintain successful businesses.

This week, we return to Manchester with our second instalment of “The Business of Brewing”, featuring Timothy Bosworth (Hoxton North), Peter Gibson (Grindsmiths), and Alison Bell (BLK Coffee Heaton), each of whom have had very different experiences opening their own shops. From setting up pre-trend outside of London (Tim) to opening doors at the height of the trend (Alison) and from semi-permanent premises to brick-and-mortar shops (Pete), these three guests showcase vast differences in approach to build a specialty coffee business in the UK. Together, they consider how their initial business plan and model has changed since they first opened their doors, why just saying “yes” and figuring out “how” afterwards can lead to bigger and better things, the invaluable contribution of family and community support, how to roll with disappointments, the importance of letting some things go, and why “customer service” needs to be replaced with “customer engagement” if we want to maintain successful businesses.

MCF: The Business of Brewing Vol. 2

Colin Harmon

Matt Perger

Stephen Leighton

Jenn Rugolo

Another week, another Tamper Tantrum first: Nick Cho brought some structure to Colin &amp; Steve’s bickering at the end of our day in New York by moderating a full-on debate on the subject of barista competitions. Colin &amp; Matt Perger argue for the motion “barista competitions are dead”; Steve and Jenn, against. Stakes are high as both sides try to win the audience over and avoid embarrassment: the losing side has to read real-life yelp reviews in their best non-native accent.   What do you think? Are barista competitions dead?

Another week, another Tamper Tantrum first: Nick Cho brought some structure to Colin &amp; Steve’s bickering at the end of our day in New York by moderating a full-on debate on the subject of barista competitions. Colin &amp; Matt Perger argue for the motion “barista competitions are dead”; Steve and Jenn, against. Stakes are high as both sides try to win the audience over and avoid embarrassment: the losing side has to read real-life yelp reviews in their best non-native accent.   What do you think? Are barista competitions dead?

TT NYC: Debate - "Barista Competitions Are Dead" | Colin Harmon, Matt Perger vs. Stephen Leighton, Jenn Rugolo

Nick Cho

Last, but most decidedly not least, to the stage in New York was our guest host, long-time twitter friend (/adversary), and fellow podcaster, Nick Cho of Wrecking Ball Coffee. With near-trademark provocativeness, Nick tackles what he feels is “the biggest problem in specialty coffee today”—and no, it’s not actually climate change. Our biggest problem, according to Nick, is that we’re simply not very good at what we do. As he breaks this idea down in order to build a solution, Nick makes some astute observations about the current state of our industry and asks some big questions about what we need to do (and whether or not it’s even possible) for us to move forwards from our current position.   ---  Nick founded murky coffee in Washington DC in 2002, which emerged as one of the pioneering third-wave cafes on the east coast, winning barista competitions and recognition around the specialty coffee industry. In 2011, he and his wife Trish Rothgeb co-founded Wrecking Ball Coffee Roasters in San Francisco, where they work and reside. Nick has served as a director on the Barista Guild of America’s Executive Council, on the Specialty Coffee Association of America’s Board of Directors, on the World Barista Championship Board of Directors, and as the chairman of the United States Barista Championship. He was also the 2006 South East Regional Barista Champion and has served on the SCAA Standards Committee. He also created the World Brewers Cup competition in 2011. Nick has been a guest lecturer at the University of California Berkeley, Dartmouth College, University of California Davis, and a speaker at various events around the world including SCAA/Re:co Symposium. He started the Portafilter Podcast in 2005, and is proudly Tamper Tantrum Podcast's 42nd biggest fan.

Last, but most decidedly not least, to the stage in New York was our guest host, long-time twitter friend (/adversary), and fellow podcaster, Nick Cho of Wrecking Ball Coffee. With near-trademark provocativeness, Nick tackles what he feels is “the biggest problem in specialty coffee today”—and no, it’s not actually climate change. Our biggest problem, according to Nick, is that we’re simply not very good at what we do. As he breaks this idea down in order to build a solution, Nick makes some astute observations about the current state of our industry and asks some big questions about what we need to do (and whether or not it’s even possible) for us to move forwards from our current position. --- Nick founded <a href="http://www.murkycoffee.com/" rel="nofollow" target="_blank">murky coffee</a> in Washington DC in 2002, which emerged as one of the pioneering third-wave cafes on the east coast, winning barista competitions and recognition around the specialty coffee industry. In 2011, he and his wife Trish Rothgeb co-founded Wrecking Ball Coffee Roasters in San Francisco, where they work and reside. Nick has served as a director on the <a href="http://baristaguildofamerica.net/" rel="nofollow" target="_blank">Barista Guild of America</a>’s Executive Council, on the <a href="http://www.scaa.org/" rel="nofollow" target="_blank">Specialty Coffee Association of America</a>’s Board of Directors, on the <a href="http://www.worldbaristachampionship.com/" rel="nofollow" target="_blank">World Barista Championship</a> Board of Directors, and as the chairman of the <a href="http://www.usbaristachampionship.org/" rel="nofollow" target="_blank">United States Barista Championship</a>. He was also the <a href="http://triangle.bizjournals.com/triangle/stories/2006/10/09/tidbits2.html" rel="nofollow" target="_blank">2006 South East Regional Barista Champion</a> and has served on the <a href="https://www.scaa.org/?page=councils&amp;comm=stats_stands_comm" rel="nofollow" target="_blank">SCAA Standards Committee</a>. He also created the <a href="http://www.worldbrewerscup.org/" rel="nofollow" target="_blank">World Brewers Cup</a> competition in 2011. Nick has been a guest lecturer at the University of California Berkeley, Dartmouth College, University of California Davis, and a speaker at various events around the world including SCAA/Re:co Symposium. He started the <a href="http://www.portafilter.net" rel="nofollow" target="_blank">Portafilter Podcast</a> in 2005, and is proudly <a href="http://www.tampertantrum.com/" rel="nofollow" target="_blank">Tamper Tantrum Podcast's</a> 42nd biggest fan.

TT NYC: "The Biggest Problem in Specialty Coffee (and it's not what you think)" | Nick Cho (Wrecking Ball Coffee, San Francisco)

We’re kicking off this year’s podcast series with a monologue: Kenya believe it? Recorded from a balcony overlooking the Aberdare national park on the last day of a week-long, Steve recounts what he and his traveling companions—roasters Roland (HasBean) and Simon (3FE)—have seen during their visits to eight co-ops, dry mills, and washing stations. Despite witnessing some exciting ingenuity and inspiring farming techniques, there’s still a disheartening and all-too-familiar downward trend when it comes to overall yields.

We’re kicking off this year’s podcast series with a monologue: Kenya believe it? Recorded from a balcony overlooking the Aberdare national park on the last day of a week-long, Steve recounts what he and his traveling companions—roasters Roland (HasBean) and Simon (3FE)—have seen during their visits to eight co-ops, dry mills, and washing stations. Despite witnessing some exciting ingenuity and inspiring farming techniques, there’s still a disheartening and all-too-familiar downward trend when it comes to overall yields.

No. 71

Colleen Anunu

In “Beyond Quality”, Colleen Anunu asks us to rethink what matters to the future of specialty coffee and shares her personal answer: ensuring coffee is profitable in the long run, reducing the negative social and environmental impacts, and engaging with other actors in the coffee value chain. Whilst these may sound fairly straightforward, Colleen explains how our current mythologizing of the industry—amongst other things—is getting in the way of us having a real conversation about what it means for coffee producers to profit and sustain. Colleen’s talk ends with some positive steps we can take to not only facilitate these conversations, but build a better, stronger industry together—a perfect way to kick off 2017.   -- Colleen Anunu specializes in market access strategies for coffee producers and roasters, emphasizing shared value, gender equity and farmer-first community development. As the Sr. Manager of Coffee Supply for Fair Trade USA Colleen focuses on strategic initiatives related to Fair Trade social premium investments and impact evaluation. Colleen has a masters degree in International Development from Cornell University, where her research focused on gender-inclusive smallholder participation in high-value coffee markets. Colleen has a professional background in coffee procurement, roasting and quality

In “Beyond Quality”, Colleen Anunu asks us to rethink what matters to the future of specialty coffee and shares her personal answer: ensuring coffee is profitable in the long run, reducing the negative social and environmental impacts, and engaging with other actors in the coffee value chain. Whilst these may sound fairly straightforward, Colleen explains how our current mythologizing of the industry—amongst other things—is getting in the way of us having a real conversation about what it means for coffee producers to profit and sustain. Colleen’s talk ends with some positive steps we can take to not only facilitate these conversations, but build a better, stronger industry together—a perfect way to kick off 2017. -- Colleen Anunu specializes in market access strategies for coffee producers and roasters, emphasizing shared value, gender equity and farmer-first community development. As the Sr. Manager of Coffee Supply for Fair Trade USA Colleen focuses on strategic initiatives related to Fair Trade social premium investments and impact evaluation. Colleen has a masters degree in International Development from Cornell University, where her research focused on gender-inclusive smallholder participation in high-value coffee markets. Colleen has a professional background in coffee procurement, roasting and quality

TT NYC: "Beyond Quality" | Colleen Anunu (Fair Trade USA)

It’s time for the second annual Tampies! In an all-time first, the Tamper Tantrum Trio appear on the podcast all together to review the outgoing year and hand out some prestigious awards, including the much coveted “James Hoffmann of the Year” award. We could give you a preview of things to come in this space like we usually do, but let’s be honest—it’s Boxing Day over here and we’d much rather be watching the football. Besides—it’d ruin all of the delightful quirks that occur when you put Colin, Jenn, and Steve all together. Happy Chrismahanukwanzakah!

It’s time for the second annual Tampies! In an all-time first, the Tamper Tantrum Trio appear on the podcast all together to review the outgoing year and hand out some prestigious awards, including the much coveted “James Hoffmann of the Year” award. We could give you a preview of things to come in this space like we usually do, but let’s be honest—it’s Boxing Day over here and we’d much rather be watching the football. Besides—it’d ruin all of the delightful quirks that occur when you put Colin, Jenn, and Steve all together. Happy Chrismahanukwanzakah!

No. 70

The best podcast episodes on global issues affecting everyone. Covering topics such as the #metoo movement, climate change, the impact of technology and some of the biggest global issues facing us right now. For anyone interested in learning more about the world, and some of the issues we're facing, pick an episode below and start listening! Add episodes you're interested into your queue below!

Best Episodes on Global Issues

The best podcast episodes of the most interesting stories and things. From skyping someone while they're in space, to tracking down and meeting a telephone scammer in person, to the story of a Galapagos. These episodes will keep you and all your friends entertained and captivated for hours. Learn something new in every episode! Add episodes you're interested into your queue below!