Processing, red flags, recap

Welcome back to SIDECARWho decides waves? Third Wave? Fourth Wave?? We found our fourth wave. It's Davy J Ball, former owner of Now and Then in Nashville, back at it with a new concept.;.Draped In BlueIn this episode, we sip his coffees, talk his coffees, and share a new perspective from someone who has been an idol of Sidecar Podcast. Sidecar Up!

WELCOME BACK TO SIDECAR! We’re so back. In this episode we share many opinions we have on the current industry trends based on our experiences. WE OUTSIDE!

WELCOME BACK TO SIDECARLast month we had the pleasure of sitting during a service, a Sidecar FIRST, and talking with Rohith Ram, Coffee Director at Kabin NYC. Kabin is a nordic style bar that focuses on high end cocktails, food, service, and now a stunning coffee program run by Rohith. Throughout this conversation we talk about what service in coffee should and could look like, our takes on what can change, and overall an amazing new perspective to the podcast of what high end coffee service even is. As always, brew a cup, sit back, and enjoy! SIDECAR UP

WELCOME BACK TO SIDECAR! We're kicking off 2026 and SEASON 3 OF SIDECAR with an amazing conversation with Hafiz Mangalji of Hyunah Coffee Club!Hyunah Coffee Club is a membership space in Brooklyn, NY dedicated to specialty coffee and building a community of home brewers and working industry professionals. In this space are many high-end pieces of equipment with a great selection of roasters for you to enjoy. We believe what Hafiz is providing for the industry will kickstart a new pathway for community in the industry. For more information and to join/visit the club, visit hyunah.clubAs always, brew a cup, sit back, and enjoy!

WELCOME BACK TO SIDECAR. Today we go over this past year, 2025. While not our most productive year, in terms of content, there was a lot of growth, a lot of connections, and a lot more coffee brewing knowledge gained. As always, brew a cup, sit back, and enjoy!

WELCOME BACK TO SIDECAR! Today we discuss how your style of coffee can make or break your cafe. This industry is too big for any cafe to be locked in a box and not try new things. From pour overs, to espresso, to basic drip coffee, your cafe should be dialed in to the max at all times. As always, brew a cup, sit back, and enjoy!

WELCOME BACK TO SIDECAR! Today we are revisiting an old episode, our filter coffee episode. It has been over a YEAR since we recorded it and we have had lots of new experiences that have changed the way we think and approach filter coffee. As always, brew some coffee, sit back, and enjoy!

WELCOME BACK TO SIDECAR! Today we sit down with Andrew and Wilson, owners of Suited NYC! We talk about opening a cafe, obstacles, the story of Suited, and running one of the best cafes on the planet... literally. As always, brew a cup, sit back, and enjoy!

WELCOME BACK TO SIDECAR! Today Louis and Caleb talk about how you can influence people as a barista, and some thoughts to hopefully motivate. you within service! As. always, brew a cup, sit back, and enjoy!

WELCOME BACK TO SIDECAR! Today Louis and Caleb talk with Matt Heltzel, owner of Moxie Coffee Co. in Pheonix, AZ! In this episode we talk about being young in the industry, making coffee a career, and practices of being a great roaster and great cafe! As always, brew a cup, sit back, and enjoy!Checkout MOXIE:@moxiecoffeecomoxiecoffeeco.com