143 | Co-Fermented Coffee: Why It's So Controversial And Our Hot Take

A little less than 50% of businesses fail in their first five years. As we approach 5 years as a business, we're reevaluating where we're at, whether or not we want to keep doing this, and what it will take to keep going for the next five years. In this episode, we give a few pointers for reevaluating your coffee businesses and how to decide when to quit.

Taboo coffee orders. The drinks you get on a rare occasion that you don't want to be caught secretly really enjoying. In all seriousness though, does it have to be that way? Do syrups in drinks have to be looked upon? In this episode we take about some of our taboo coffee orders and the role specialty beverages play in coffee shops!

There's been a lot of buzz around co-fermented coffees lately. With new regulations allowing these coffees to be used in competition, it's becoming increasingly controversial as the industry opens its doors to this processing method. Despite progress in this direction, it's not coming without a lot of push back. In this episode, we talk about what folks are saying as well as sharing our take on co-fermented coffees.

It's SCA Expo season! Unfortunately, we weren't able to make it, but we did hear all the talk about the latest coffee gear released this year. We have thoughts. In this episode of the Coffee Roaster Warm Up Sessions, we cover some of the releases that stood out to us at SCA Expo 2024.

Most coffee shops offer pastries with their beverages, and it's becoming popular to have a breakfast food menu as well. Is having a food menu necessary? In this episode, we talk about some of the great experiences we've had at coffee shops as well as what are some of the businesses pros and cons of serving a food menu.

Narrative Coffee, here in WA, models excellence very well. Everything from their coffee program to their food menu is refined for a very pleasant experience. Alex Scariotta, the new owner of Narrative Coffee, shares more about what it they're doing at Narrative, his personal story of growth in coffee, and how important it is to build an exceptional team in coffee.

Starting a coffee shop or a coffee roastery are both challenging and a risk. After having started a roasting company and helped owners start cafes, we've noticed some of the differences between these two coffee businesses. In this episode, we take apart the pros and cons of starting both a coffee shop and a roasting company.

This past week, decaf coffee got the spotlight and it happened to be at the US Brewers Cup Championship. The 2024 USBrC winner, Weihong Zhang, wins first place competing with a decaf coffee. This is a huge turning point to see decaf crush at a competition and it wasn't even a Gesha! In this podcast episode, we talk about decaf, where we see this going, and some of our favorite decaf coffees we've had in the past.

A special episode with Jimmy The Barista where we talk about what his journey has been like creating content around coffee, how he started in coffee, and his mindset in growing as a creator. Listen until the end because there are so many insightful pieces of information for creatives, coffee shop owners, and roasters. Subscribe to Jimmy: https://www.youtube.com/@jimmythebarista Jimmy's IG: https://www.instagram.com/jimmythebarista/ Shop Our Coffee: https://bit.ly/36gPLRU

As a coffee roaster, offering wholesale to coffee shops is core to our business model. For us, however, it's not just about getting more coffee out the door. Coffee roasters and coffee shops should be working together to help each other thrive and succeed. In this episode, we talk about how we set coffee shops up for success when they partner with us.