Talk about Coffee Talk...

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 [email protected] 

Welcome to the Coffee Explorer Podcast. I'm Jennifer Stone, your host, and today we're delving deep into the world of coffee experimentation with a fascinating pair of coffee aficionados, Brian and myself. Join us as we uncover the captivating journey of Adrian and Nestor, who dared to push the boundaries with smaller batch fermentations before taking the leap into larger lots.  But what truly sets their process apart? It's the intriguing 12-hour cherry oxidation phase, followed by the meticulous application of anaerobic fermentation and careful control of oxygen flow, resulting in a brew that's nothing short of extraordinary.You'll also get a taste of the challenges we face in discerning the essence of coffee amidst its intricate processes, and the allure of the innovative anaerobic method. Prepare your palate for a flavor-packed adventure as we explore the vast diversity of Colombian coffee, from traditional to boldly adventurous profiles.Beyond the coffee cup, we'll discuss how coffee education aligns seamlessly with Relevant Coffee's mission to elevate the coffee experience. And guess what? We're here to answer your burning questions, so don't hesitate to reach out!In a more personal touch, I'll reveal details about my own coffee table, offering a glimpse into my life with pictures of my beloved dogs and those serene meditation candles that keep me grounded. And of course, we'll address the ever-important challenge of sourcing Nestor and Adrian's exceptional coffee, ensuring that it finds its way to coffee lovers like you.Stay tuned for an episode that's a sensory delight, a journey into the heart of coffee innovation, and a testament to the passion that fuels the coffee industry. LINKS:  https://jstonecollective.com/products/colombia-adrian-lassoRelevant Coffee (square.site) 

Ken Loves Coffee - The Top Ten Reasons He needs caffeineIt has a complex and rich evolutionary historyIt is engagingThe supply chain stretches across cultures and continentsIt's difficult to pin down, aways shifting, unlike a bottled beverageIt changes chemically when coolingIt is mysteriousDemands participation of the brewer and drinkerSo much innovation in the industry (producing, processing methods, varieties)New equipment types (brewers and roasters)(bonus) Getting to participate in an industry that is getting to know itself betterTwo MUST haves for brewing coffee at home:a Burr Grindera Gram ScaleInterested in roasting coffee at home like Seth Godin:  try this LINK ROASTERUseful LINKS from this episode:visit jstonecollective on instagram to learn about a fantastic giveaway with Kenneth Davids21st Century Coffee:  A Guide   - use CXP5 at checkout for a discount.  Ken explains why you might want to possess this book.CoffeeReview - discover the latest fine coffees from Bali and Java.  Ken and his team measured, tested and scored 110 DARK ROAST coffees so you don't have to!  And he discovered the term dark roast has no meaning whatsoever.  Coffeeists - Ken discerns the coffee of fashion icon Ralph Lauren by La Colombe Hacienda Sonora - Costa Rica's best in class farm producing a range of cutting edge processed coffees, including SL28Coffee by Adrian Lasso from Relevant Roasters Kenneth Davids is a James Beard Award nominee Awards Search | James Beard Foundation Granular OverviewChapters & TopicsExploring the Fascinating World of Coffee with Kenneth DavidsIn this interview, Jennifer Stone and Kenneth David discuss the complexities and evolution of coffee. Kenneth shares why he loves coffee and why he has stayed with it, and they also discuss the exotic coffee he is drinking and the unique coffee brewer Jennifer has. They also talk about Kenneth's book and the interesting information he has put into it.Exploring the Mysteries of Coffee Roasting and BrewingKen discusses the complexities of the coffee supply chain, the innovation happening in the industry, and the importance of understanding the nuances of coffee roasting and brewing. He also touches on the importance of rest and processing for exceptional coffee, and the need to wait at least 10 days before testing espresso.Coffee Brewing Tips for Home UseKen and Jennifer discuss the importance of using a burr grinder and a gram scale for brewing coffee at home. They also mention the importance of uniformity in the grind and keeping track of ratios and flavor notes. Finally, they shift gears to discuss Ken's other ventures and future plans.Ken and Jennifer Discuss Coffee and Ken's BookKen and Jennifer discuss the ideal reader for Ken's book, which is someone who doesn't know anything about coffee and is willing to read a long book to learn everything about it. Ken explains that he has tried to make the book accessible with pairing information through photographs and captions, tables, and easy to read text. He also mentions that it is a heavy book, so it is not something to curl up with, but something to use. Jennifer agrees that it is an amazing resource for a new person or industry.Ken and Kevin's Coffee SeriesKen and Kevin have been friends for years and have been working on a Youtube series called We're Calling It Coffee ists. The series involves Ken tasting and smelling five coffees and trying to identify them within the scope of what they're doing. Kevin is doing the heavy lifting with editing and full balance, and they are looking for sponsors to help with the project. Ken has already tasted and smelled some coffees and has been able to identify them correctly.Kenneth discusses the challenges of revising his home roasting book.Kenneth is revising his home roasting book and is facing the challenge of presenting a wide range of possibilities in a way that is still enthusiastic and accessible. He is also considering the changes in green coffee and the debate around roasting in the same room as a home coffee roaster. Jennifer Stone brings up the idea of green coffee being more accessible and Kenneth reflects on how it was hard to find a range of green coffee when he wrote his first book.Jennifer Stone and Ken discuss coffee, the Coffee Review, and the JStoneCollective.Jennifer Stone and Ken have a conversation about coffee, discussing topics such as Costa Rica, Sumatra, Colombia, and San Francisco. They also talk about Ken's book, the Coffee Review, and the J Stone Collective, which is Jennifer's upcoming Instagram-driven brand. Jennifer is also now a lecturer for the Coffee Quality Institute. They end the conversation with Ken asking Jennifer to keep him posted on when the J Stone Collective will go live.   

Go shopping for Snapchill here and get a special discount!  EXPLORER10 for 10% off the coffee on snapchill.comSnapchill is a revolutionary technology that rapidly chills coffee and other beverages to preserve freshness and flavor. It can be applied on various scales, from individual cups to large production facilities. Initially focused on creating countertop machines for cafes, Snapchill shifted its focus to larger-scale production due to customer demand. The technology involves brewing coffee, rapidly chilling it to preserve quality, and then packaging it in cans.In 2020, Snapchill began partnering with roasters and cafes to offer freshly brewed, chilled coffee to consumers. The company's growth was accelerated during the pandemic, leading to collaborations with over 230 roasters across the US and even international partners. Snapchill products are now available in select Whole Foods locations and are set to launch in Walmart, partnering with local coffee brands for unique and sustainable offerings.Snapchill aims to redefine the cold coffee industry, bringing the quality and accessibility of specialty coffee to ready-to-drink cans. The technology allows for precise control of beverage temperature, unlocking different flavor profiles, much like the craft beer industry did with beer. The company is expanding its offerings to include tea and partnering with Oatley for milk alternatives, emphasizing quality and sustainability.Snapchill's technology preserves natural sweetness in coffee, reducing the need for added sugars. With a focus on quality and accessibility, Snap Chill hopes to revolutionize the way people experience and enjoy cold beverages, bringing the same level of appreciation and exploration found in the craft beer and fine wine industries.News and links:More Oatly/Snapchill SKUs espousing the companies’ respective dedication to sustainability will be sold at Walmart nationwide through a partnership with The Hatchery Group starting at the end of July.The Mo Mocha beverage with Oatly will be sold at Walmart and features:Fire Grounds independent coffee roaster is firefighter- and veteran- owned, and is a give-back brand focusing on supporting first responders, with over 1k pounds of coffee donated since 2018; and Uncommon Cacao, a certified b-corp and the first Transparent Trade cacao supply chain company focused on improved quality, long-term partnerships, and higher prices paid to cacao farmers. Snapchill’s patented process that uses 2X less water and beans compared to cold brew Oatly is generally better for the climate compared to cow’s milkLocal Hive | Greeley, Colorado (localhivehoney.com)Taza Chocolate | Organic Stone Ground Chocolate for Bold Flavor  About Dave Dussault, Snapchill Founder  Dave Dussault is an inventor, founder and entrepreneur who has developed numerous inventions, including the revolutionary Snapchiller machine. He attended college for mechanical engineering and graduated from MIT, where he learned the science of heat transfer. While growing up in the Boston area, he worked at his father’s air conditioning business during his summers off. His preference for iced coffee impacted his career path as he was always dissatisfied with how insipid the flavor of iced coffee becomes as the ice starts to melt and disappointed in the poor flavor of cold brews. So, he set out to solve the problem of fresh iced coffee. After thinking through the fundamentals, including what he learned from his father and from school, he invented the Snapchill process.  Kyle Bosshardt, Senior Sales and Operations ManagerKyle Bosshardt joined Snapchill in the Spring of 2020 as the Senior Sales and Operations Manager. Previously, he worked in the hospitality industry for over 15 years. He has taken his passion for increasing the visibility of excellent family run wineries from around the world to curious customers to the burgeoning specialty coffee market.  At Snapchill, he works with roasters, retailers and beverage brands to bring their canned coffee aspirations to life through the Snapchill process. His philosophy is that great food and drink should be a fun and curious exploration without pretension and judgment. Bringing specialty coffee to the masses is his goal for the betterment of the customer and the coffee industry as a whole 

Author Kenneth Davids discusses the state of 21st Century Coffee with Jennifer at the Specialty Coffee Association Expo in Portland, Oregon.

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

Talk About Talk founder Dr. Andrea Wojnicki is obsessed with COMMUNICATION, and specifically with coaching ambitious executives on their communication skills to help them get noticed and advance their careers.Early in her career, Andrea earned her MBA and worked in brand management at Kraft Foods. She then earned her Doctorate in Business (Marketing) from Harvard Business School, where her research focused on guess what??? COMMUNICATION. Specifically why and how people talk.Andrea served on the faculty at the University of Toronto Rotman school of management where she taught in the MBA program. She also consulted in strategic brand marketing and served on several boards.Andrea created Talk About Talk to help ambitious executives boost their confidence and improve their communication skills through 1-on-1 coaching, corporate workshops, online courses, a free weekly communication skills newsletter, and a bi-weekly podcast. You can learn more about the books she recommends and the podcasting resources she uses to make it all happen - see below. Andrea would love to talk!You'll hear the three magic words that make every conversation flow with ease, the rule of odds and much more!Link to Andrea's Talk About Talk website, podcast and much more!Her killer LinkedIn pageWe talk about Seth Godin and his Akimbo workshopsJen's Coffee Essentials Course sign upTry Costa Rica SL 28 from Hacienda Sonora - a unique coffee farm that processes only Natural Coffees!Let's talk coffee - email me [email protected]

John Lee Dumas is the founder and host of the award winning podcast, Entrepreneurs On Fire. With over 100 million listens of his 3000+ episodes, JLD has turned Entrepreneurs On Fire into a media empire that generates over a million listens every month and 7-figures of NET annual revenue 8-years in a row. His first traditionally published book, The Common Path to Uncommon Success is the modern day version of Think and Grow Rich with a revolutionary 17-step roadmap to financial freedom and fulfillment. Learn more at UncommonSuccessBook.comEOFire websiteBarbara Corcoran EpisodeCoffee from Puerto Rico Hacienda Garden MunozGreat inspiration for discipline:  1 Cor. 9:  24-27 and 2 Tim. 1:7Palmas del Mar, Puerto Rico   

Artemis  Gavriilidou (Gav reeli du)  shared with us how this delightful summer elixir was created in the most pragmatic wayThe difference between frappe and freddoHow the coffee brings us to the table connects us no matter where we areThis episode is part of my Cold Coffee Stack!CoffeeStain PodcastArtemis Drink MixersAndrea's Sculpture website www.woodsculpture.grCiel Coffee by Jen StoneCoffee ExplorerWant to up your coffee game, visit the equator and learn how to really taste coffee?  Sign up for my free, espresso-sized coffee course by emailing [email protected].

Episode 14:  Break out the Mixer!Episode 6:  The ContendersEpisode 1:  ChilledAlternate Links for these amazing contributors:Artemis Gavriilidou at CoffeeStain PodcastCheyenne Lentz at Baked Brewed BeautifulCheyenne's favorite Cold Brew RecipeRyan McDonnell at Elemental Snapchiller