Coffee roasting is an art, craft, skill, and mystery. Well to a certain extent it's a mystery. We've listened to countless podcasts, read books, attended roasting classes, and many great resources of information will not agree on a handful of roasting approaches. Although we've learned a lot from many educators, some things you won't quite fully grasp until you charge a batch of green coffee into the roaster.
In episode 33, we break down three things we learned from experience as coffee roasters with hopes that it encourages, inspires, and educates coffee roasters around the world.
Fler avsnitt från "Coffee Roaster Warm Up Sessions"
35 | From Family Coffee Farm To Green Coffee Importer - Edwin Martinez of Onyx Coffee
1:03:05Our first in-person podcast guest is Edwin Martinez, the CEO of Onyx Coffee and third generation Guatemalan coffee producer at Finca Vista Hermosa. They import spectacular Guatemalan coffees for roasters to add to their menu. Edwin has an inspiring story that starts in Guatemala at origin and navigates through starting a coffee shop, owning a coffee roasting business, and now importing coffee. On this episode of the Coffee Roaster Warm Up Sessions, we dive into his story and touch up on running a business, importing coffee, sustainability, and more.
34 | Q&A: V60, Pour Over Recipe, Coffee Grinders & Small Business Life
38:32We're doing our first Q&A on the Coffee Roaster Warm Up Sessions podcast! On our Instagram this week, we asked folks to submit your questions, and we were pretty excited to see what we got. We got questions anywhere from V60 questions to pour over recipes, coffee grinders, and small business life.
33 | Coffee Roasting - Three Things We Learned From Experience In 2021
30:04Coffee roasting is an art, craft, skill, and mystery. Well to a certain extent it's a mystery. We've listened to countless podcasts, read books, attended roasting classes, and many great resources of information will not agree on a handful of roasting approaches. Although we've learned a lot from many educators, some things you won't quite fully grasp until you charge a batch of green coffee into the roaster. In episode 33, we break down three things we learned from experience as coffee roasters with hopes that it encourages, inspires, and educates coffee roasters around the world.
32 | Chance The Rapper, Drip Coffee, and Scott Rao Spray Head
27:05Grab a cup of coffee and sit down with us as we talk about whatever comes to mind. Of course coffee had to be part of the discussion. We touch base on drip coffee, how it has grown over the last several years, and how Scott Rao’s UFO Spray Head helps brewing drip coffee on commercial machines.
31 | Why We Started A Coffee Roasting Company Instead Of A Coffee Shop
28:18When will you start a coffee shop? We get that question all the time. As we approach two years of running our coffee roasting company, we reflect back on why we started a roasting company specifically in the first place. Although owning a cafe sounds a bit more exciting than a roasting company, we had intentional reasons for what we did. In this podcast episode of the Coffee Roaster Warm Up Sessions, we breakdown why we started a coffee roasting company instead of a coffee shop.
30 | How To Stay Focused On Your Goals & Purpose
26:12We all have goals and dreams we hope to accomplish. In a time of instant gratification, it's very easy to be distracted from what you're out to achieve especially when it's a long term goal. Staying focused in the midst of distractions and, in our case, competition is a challenge but absolutely essential. In this Coffee Roaster Warm Up Sessions podcast episode, we think out loud about some of the difficulties we've run into and some practical tips of how you can stay focused on your next greatest accomplishment.
29 | Could This End Specialty Coffee? The Current State of The Industry
34:00The current climate of the coffee industry is going to affect us all in one way or another. Because coffee is a global industry, it adds layers and layers of complications. In this podcast episode, we break down what is happening and some of the changes we as coffee drinkers and business owners in the industry will experience.
28 | Being A Home Barista vs A Coffee Professional In The Industry
28:57Over the last several years, there's been a surge of interest in the home barista niche. Whether that's having a home pour over bar or a single group head espresso machine with some of the best grinders in the world, more and more people are getting into brewing top notch coffee at home. On the other hand, we continue to see more coffee roasting companies and cafes open which is growing the demand for skillful baristas behind bar. Although there are similarities between the two, they are also different in more than one way. In this episode, we break down some of the similarities and differences of being a home barista vs working in the industry as a professional. We also talk about how to find the place that fits you best between the two!
27 | Has Coffee Gear Reached Its Limit? Do We Need Another Brewer?
27:33Do we need more coffee gear? What about more pour over brewers? Over the last several years, we've noticed a huge increase in coffee equipment hitting the market. From innovative espresso machines to home coffee grinders to pour over brewers of every shape and size, but is it all necessary? In this Coffee Roaster Warm Up Sessions episode, we break this coffee gear conversation down and share our personal experiences with some of this gear.
26 | What does coffee taste like? Flavor Notes on Coffee Bags
27:57What does coffee taste like? Today we're talking about flavor notes on coffee bags. Are they helpful? Do you buy coffee based on the notes labeled? Maybe you have no idea what coffee flavor notes on a bag mean? Today we dive into flavor notes, how we come up with them, and why we even have them on coffee bags. This discussion is a sequel to our previous episode where we break down how we describe what our coffee taste like. If you haven't listened to that, we'd highly recommend you listen to it!