Created with Sketch.
Coffee is ME Podcast
43 minutes | 3 months ago
Becoming Q Grader at 12 and Starting a Coffee Brand at 14 with Frankie Volkema - Joven Coffee
I met Frankie at one of the Q Grader courses at Boot Coffee. She was 12 and taking part in cupping with us. In this episode I am talking with Frankie Volkema about her brand, Joven Coffee. Frankie's mission is to introduce consumers to young coffee producers. Her goal is to help these producers stay in the coffee industry and to create a sustainable future for them. Frankie shares some insights on being a teenager entrepreneur, and gives some ideas for other aspiring young entrepreneurs. Frankie and I also talk about her Q Grader course and exam. I was impressed that she passed these rigorous tests and I was curious what tips she might have on how to pass your Q grader exam. Enjoy the episode. For links mentioned in this episode please visit : Coffee Is ME.
73 minutes | 4 months ago
A New Coffee Startup is Born with Stephen Ezell - Sequential Coffee
My guest in this episode is Stephen Ezell. Stephen is my old buddy, who together with Jonathan Shepard started Sequential Coffee. Jonathan is the business brain and Stephen is the coffee brain of this operation. It is a dream combo for every coffee nerd out there. Lucky Stephen! In this episode, we talked about the first steps and challenges when starting a coffee roasting operation. Sequential Coffee sells online using Shopify, but also retails in grocery stores, and they recently even started a kiosk. Which of these were good decisions? We also discussed how Covid has influenced their operation and the opportunities this crazy time can offer. Want to start to work in the coffee industry but don’t know where to start? Stephen revealed his tips for careers in the industry where you can make a decent living wage. We hope you will enjoy this episode. Find Sequential Coffee: website instagram facebook
69 minutes | 6 months ago
Crossing the Line to Work with Haitian farmers - Cafe Kreyol - Joseph Stazzone
I am not sure whether it is Joey's fascinating story or the current global situation, but this episode got a bit personal. Joey first started trading in “commodities” as a drug user and later dealer. Today he is the CEO of Cafe Kreyol -- a direct trade coffee importing and roasting company based in Manassas, Virginia. His path was not straight, but finding God and purpose in his life led him out of the darkness. Cafe Kreyol has a strong foot in the In this episode I meant to be funny with A question about how his drug smuggling experience helped with direct trade. That question ended up on the cutting room floor, but we did talk about having a social mission and how it can or can't help with your business, and about coffee farming in Haiti; we discussed different coffee roasters we have used, Joe's wins and losses while building his brand, and finally we returned to a discussion about the universe, soil, and human ego.
80 minutes | 8 months ago
Building family coffee business with Mitchell Popadziuk - [CxT] Coffee Company
Mitchell Popadziuk managed to fall into a perfect team. He is the business mastermind, his brother Tristan brings the coffee passion, and their mother Kelly is the soul of sales and marketing. I am jealous! In a good way ... :) [CxT] is a very young but dynamically growing company which, despite to the fact that Mitch is a podcast listener, fell into the same trap that we at Green Plantation coffee did: underestimating their growth. They initially invested in a US Roaster Corp 5kg roaster which they outgrew very fast. Now they roast on a Loring Falcon. Mitch and I also discussed their sales channels and I shared my experience selling on Amazon, Ebay and Spinn Marketplace. This is the first episode where the guest asked me a question and boy, did I have fun with it! We talked a bit about the idea of electric heating elements in drum roasters and also about use of influencers and Tik Tok for coffee sales.
71 minutes | 8 months ago
The rebel heart of Flag and Wire Coffee
Nick Walton is a rebel... was a rebel. He grew up on a milk farm, but his revolutionary attitude towards his parents drove his dad to say "enough! Time to grow up!" Nick's coffee story starts with sleeping in a car while homeless. Was this the push he needed to take life seriously, which finds its conclusion in a mysteriously-named coffee roasting company Flag and Wire? I will let him tell the story. As fascinating Nick's story is, our conversation is not only about him. We dig in into concrete strategies and tips for every coffee entrepreneur. We start with advice on naming your company. Nick and his wife hired a naming consultant. I wanted to know how that worked for them, was it worth it? Nick shares his very interesting take on passion in the coffee industry, and how his custom-built air roaster irritated other coffee professionals. We also discuss our experiences with different channels when it comes to selling coffee. Where are they getting results, wholesale, grocery stores, a web shop? Finally we gave some love to a few wine producers. Since we recorded the podcast remotely early in the day, we did not pop any wine this time, but we discussed our favorite wine makers. My suggestion was from Rachel Ryan - Sierra Foothills Chardonnay, and Nick suggested wine makers like Eyrie Vineyards, A to Z, Brooks Wines. You can find Flag And Wire: WebsiteInstagramFacebook
73 minutes | a year ago
Is this coffee roaster the future of coffee roasting? With Arno Holschuh from Bellwether
We are back with a great new podcast featuring a really cool new innovation in coffee roasting - the Bellwether Coffee Roasting Machine. Bellwether has developed a new type of small-batch electric commercial coffee roaster. It doesn’t require ventilation, a gas line, or even a contractor or complicated permit to install. It features tablet based roasting software, and the company has a green coffee sourcing division that allows companies to get up and running quickly with customized roast profiles for each of the coffees in their inventory. Does this sound too good to be true? It may have been designed and built by coffee people, but we were uncertain of the efficacy, practicality, ability to produce delicious coffee, and the cost benefits of such a device. We wondered, do we really need a new roaster? Well, we’ve tasted the coffee and can confidently claim it produces a delicious roast. After seeing the operation, we were equally impressed by what they’ve produced. Join Valerian and Marcus as we discuss this new technology with Arno Holschuh, Bellwether’s Chief Coffee Officer and one of the early innovators of the Bellwether Roaster
42 minutes | a year ago
$500 Gesha vs $10 Brazilian Coffee and Instagram Marketing Tips with Umeko Motoyoshi
We are back with part 2 of our discussion with Umeko Motoyoshi, coffee entrepreneur, social media expert, educator, and author. In this episode we continue last week’s discussion with the author of The @wastingcoffee Guide To Not Wasting Coffee and purveyor of the Umeshiso Cupping Spoons. This week we share the results of a super fun and enlightening consumer experiment Valerian, Marcus, and Melissa conducted at the Boot Coffee Campus booth at the San Francisco Coffee Festival and hear Umeko’s take on the experiment and how consumers approach coffee differently from coffee professionals. Umeko also shares some of her secret sauce for social media success. With over 13,000 followers, she knows how to engage social media users! Listen in and learn how being genuine and showing yourself is one way to build a brand. We ask Umeko how influencers, specifically micro influencers, can build a brand; and explore how you can build and reinforce trust in your brand through your social media presence (or risk losing trust). Learn more about The @Wastingcoffee Guide to Not Wasting Coffee and some of the ways Umeko sees our industry normalizing waste and devaluing coffee and the work of everyone involved. It’s an important discussion that she’s tackling head on!
48 minutes | a year ago
Umeko Motoyoshi - The Personality of Coffee Tasting. Is it a Real Thing?
This week we talk with Q grader, author, educator, entrepreneur Umeko Motoyoshi. This is part 1 of a two part episode with Umeko, the creator of the Umeshiso rainbow cupping spoon and author of The @wastingcoffee Guide To Not Wasting Coffee. We discuss how making the cupping and tasting environment more inclusive and accessible can draw customers into the discussion of flavor and taste. Umeko discusses how we should bring ourselves into the cupping room, how taste and flavor perception and experiences are deeply personal, and that it’s okay if we don’t all share the same experience of a coffee. The conversations ranges from Q Grading and the goal objectivity, the way the SCA cupping form informs our experiences and the influence of our upbringings. We loved hosting Umeko and her throughtfulness. Join us as we share impressions of La Mula geisha from Panama, an incredible robusta Marcus discovered on a recent trip to Brazil from Cafe Fazenda Venturim, and two of Valerian’s coffees - one from Green Plantation in Slovakia and the other from Unleashed Coffee in the US. We will soon post the rest of the discussion in part two where talk about social media, building a brand, and other entrepreneurial topics.
63 minutes | a year ago
I want to be a professional coffee taster...
In this episode, we interview Rick Appleton (Boston) and Abdulrahman Qurban (Saudi Arabia), students attending the SCA Sensory class at Boot Coffee Campus. What were the hardest parts of the course and what was the ultimate takeaway? Valerian tests Rick's newly acquired ability to evaluate coffee by applying his skills tasting his skin contact natural wine. How does Rick do? What is the difference between the SCA Sensory class and the Q Grader class? All these questions are answered in this episode.
82 minutes | a year ago
Sensory battle of the two most sensible worlds: Wine vs. coffee tasting and industry.
In this episode, we will explore the world of wine with Eric Danch. We focus on tasting and sensory comparison between wine and coffee, but we also touch on the importance of origin, farming and processing techniques when determining the pricing of wine or coffee. Eric was kind enough to share some business techniques they use in the wine industry that can also be used in the coffee world. In this episode, we talk a lot about Valerian's birthplace, Komarno, and the wines of Hungary, Slovakia, and Serbia while drinking Bott Frigyes - 2018 Kadarka. Wine for this podcast was provided by: Danch & Granger - Wines from Hungary, Slovakia, Slovenia, Serbia, and Croatia.
75 minutes | a year ago
What is the Ideal Size of a Coffee Roaster, Can You Save Past Crop Coffee, Drum Speed, Mimicking Espresso and more ...
In this podcast, we will revisit the question of what is the ideal size of the roaster one should buy for their coffee roasting startup. You can find my old article here: https://coffeecourses.com/buying-a-coffee-roaster-here-are-few-considerations-so-you-do-not-get-burned/ We also got a few questions from you! Thanks! We feel your questions make this podcast more dynamic. Keep them coming, please. 1 Love the podcast! I have a question about adjusting a roasting profile as a coffee ages. We’ve had a few coffees that started out wonderful and juicy, but as the enter or near the ‘past crop’ zone start to taste woody, papery, or sometimes underdeveloped, any advice on how to adjust our profiles? thanks Matt, Matthew Schodorf Founder / Roaster / Café de Leche ---------------------------------------------------------------------------------------- 2 I do have a question, and I shall take your roasting courses if you give the answer that cures the issue we are facing. We do roast green coffee beans from China and from Indonesia, of course, each single source is roasted separately. We do not roast blended green beans. The issue we face is that we always get color inconsistency in the roasted coffee within one batch (uneven coffee color for the same roasted batch). Our roaster is 3 kg (max load for each batch is 2.500 kg of green beans). We pre-heat up to 150 Celsius some times 170 Celsius (experimenting). This is always the case with Medium Dark roast (we drop down the roasted batch immediately after quietness of 1st crack), and not with the dark roast Your help in this is highly appreciated. Best regards Samir H Yousef 3 Hi, this is Candy from Southeastern Roastery. I’m opening a cafe this fall 2019 in Riverdale Park, MD and already have a few wholesale clients with more interested. I am running into an issue regularly where potential clients want a tasting, have equipment but don’t have it connected (espresso machines, grinders, etc). My first question is what are the best portable equipment for tastings as I’m getting my shop built out? My second question is how to best mimic and espresso with portable equipment? I find it hard with a French Press, water hot pot and portable grinder. Thanks, Candy Schibli ----------------------------------------------------------------------------------------------- 4 If I wanted to donate a portion of my coffee business profits to coffee producers in need, how would I do it? Seasonality: I need a guide to determining when I should buy a certain country's coffee. I want to buy at the beginning or middle of the season & not at the end Dan Gorman, Punto Fino Coffee, Fairfax 5 When is the best time to adjust drum speed? Drying phase Maillard, after first crack? I’ve read what Scott Rao has to say about rpm for specific roasters depending on the roaster size and would agree with him for the most part. What I can’t seem to understand is at what point do you adjust drum speed when trying to create the best curve/profile for a specialty coffee?! Too slow will cause more conduction heat and scorched coffee Appropriate speed will give you a good well-rounded coffee if the roaster is skilled enough. Too fast will also give you scorched coffee since beans aren’t flowing in the drum properly I’m trying to think outside the box and figure out how to manipulate drum speed to create an outstanding cup of coffee. I understand there are many factors involved such as atmospheric pressure, ambient temperature, humidity.. etc but I truly believe there has to be a way to slow down Maillard with drum speed to fully develops sugars and achieve a better end result.. questions is how? Rudy Altamirano, LuwakCafe, Tijuana Mexico
51 minutes | a year ago
Coffee Roasting Q&A with Marcus Young & Valerian Hrala
After a healthy intro about natural wine Marcus and I will answer your questions about coffee roasting. Wine provided for this episode was by Noel Diaz and his Purity Wine. These were your questions we've answered on this episode: 1. ABOUT CAFFEINE I’ve come to believe (but never actually tested) that darker roasted coffee has less caffeine, but I’ve also read that Starbucks is teaching its employees that this is a myth. Can you settle this for me? Darron Burke www.cafedonpablo.com https://youtu.be/_YVRDkPRB0 2. ABOUT PRE VS POST ROAST BLENDING COFFEE "Hey guys! Haven't heard of your podcast until now, although we are familiar with Boot Coffee Campus. I look forward to tuning in. I'm with Camellia Coffee Roasters out of Sacramento. We've been roasting for about 3 years as Camellia and have had our cafe for about a year and a half. I would be interested in knowing your thoughts on pre-blending coffee before roast?" Robert Watson, camelliacoffeeroasters.com 3. ABOUT LPG vs NATURAL GAS IN COFFEE ROASTING Are there any significant differences in roasting on a LPG fired vs natural gas fired roaster, all else being equal? Bill McCachren 4. ABOUT LPG vs NATURAL GAS IN COFFEE ROASTING Are there any significant differences in roasting on a LPG fired vs natural gas fired roaster, all else being equal? Bill McCachren 5. ABOUT UPGRADING A FLUID BED ROASTER We’re about a year into the roasting business and have started having some small success at both a large, local upscale Farmer’s Market and, more recently, several stores within a grocery store chain located here in Birmingham, AL. Lots of learning and we’re having to scale things up a bit, which can be both exciting and scary at the same time. I’m currently using an Artisan 2.5 fluid bed roaster from Coffee Crafters. I have roasted on drum roasters before, but started on the Artisan because it was inexpensive AND I honestly preferred drinking the coffee I roasted on it. I find the flavors to be brighter and more distinct when roasted on the fluid bed roaster. When I had to recently scale up my volume, I paid a friend who’s using a San Fransiscan 25 to toll-roast a few hundred pounds for me and while I really valued and appreciated his help - I really didn’t like the coffee as much. Now I need to invest in a larger roaster, and I can’t decide. I can stick with fluid bed roasters but the largest Coffee Crafters is only 10 pounds (Ashe makes one that’s 22 pounds) or go ahead and move over to the dark side with a 12-15kg drum. Should I make the transition now and “relearn” roasting on the drum, or ride it out with the fluid bed roasters as long as possible? Your thoughts? Kurtis W. Eaton, MD, MBA - Bean Creek Coffee, LLC 6. ABOUT AIRFLOW Does adjusting airflow throughout a roast have a significant impact on the roast vs a constant airflow? I roast on a Huky. Dan Gorman, Punto Fino
56 minutes | a year ago
Women in Coffee in Rwanda with Smayah Uwajeneza
We are Back [in Arnold's accent]. After a long rest, we are back with a very special episode on Rwandan coffee. Smaya will tell us about women in coffee in Rwanda, about how to become East African Aeropress champion and how did she like her first sip of coffee. This and hopefully future episodes are co-hosted with one and only Marcus Young from Boot Coffee Campus. This episode would not happen if we would not sip amazing Viognier Pet Nat. Follow our wine adventures on Instagram, @petnat_ca.
85 minutes | 3 years ago
#42 Starting a Coffee Brand - Sales - Where to sell your product
Where to sell your coffee? What shall be your wholesale price? Is Amazon or grocery stores the answer for your sales? We decided to share our experience from our first year trying to find the best sales channels for our brand Unleashed Coffee.
75 minutes | 4 years ago
#41 Starting a Coffee Brand - Logo and Packaging
In this episode, we are going to talk about logo and packaging design. When it comes to the logo design we used plenty of services like Fiverr, 99 Designs and we will describe you the good and the bad about them. We ended up with a local designer. Was it a good idea? We think so. We will describe also the process we went through when ordering our bags. We had to order them from China via Alibaba, but it was not a very smooth ride. Finally, we are going to talk about the importance of barcodes. Barcodes are often overlooked but might be crucial for your sales. All this and more in this podcast on building your coffee brand.
59 minutes | 4 years ago
#40 Starting a Coffee Brand - 1. The Idea was born, lets name it.
This is a promised episode where we try to inspire through our experience of building a coffee brand. After I introduce William - the coffee farmer and the CEO of Unleashed Coffee we will give you few tips how to select the perfect business partner for your project. We also did a small exercise and asked each other our strong points and our weaknesses. This part was unrehearsed and we had a blast to evaluate each other. Selecting the name for our company was pretty challenging and long process. Did we over think it? We will share how and what did we find important when selecting the name and how did we test it among potential customers. Are focus groups the right way to test your potential name? If so how can you get most of them? All this and much more in this episode. Do you have questions? Join our Facebook group and ask us!
56 minutes | 4 years ago
#39 Cold Brew and Butter in Your Coffee ... a Coffee Biz Idea Under $10000
Denet Lewis from Barbell Coffee will reveal how can you start a coffee business under $10000 and how did they find their crowd in the crossfit niche. In this episode we will also talk about different ways to make cold brew and also how to bottle cold brew. With Denet we will discuss their buttered coffee derivative which is based on the bulletproof coffee.
78 minutes | 4 years ago
Is Running a Cafe in the Overpriced Paris a Good Idea?
In this episode I have a very exciting guest all the way from Paris. Jana Bukovinova opened a cafe/bistro in Paris called Thank You My Deer. She is the business owner, barista, baker and chef. As I mentioned previously I truly believe that coffee roasters and baristas who know how to cook, bake, how to develop flavors have a serious advantage over the rest of the crowd. Jana is one of few who can do that and it does not stop there. She does it extremely well creating buzz all over France. I hope you find her story inspiring the same way as I did. How did she do it? What are her biggest challenges running her coffee business in Paris? You will find out in this podcast.
46 minutes | 4 years ago
#37 What Does a Rwandan Barista Dreams Of?
I think I am not wrong when I say that most coffee professionals dream of going to the origin, tasting the coffee cherry and frolicking on the coffee farm like Kaldi’s goats in 15th century in Ethiopia. But have you ever wondered what do baristas from the origin dream of? We know that 10-20y ago in many coffee producing countries, drinking coffee was not something what was done. Many of the coffee farmers did not even taste their own coffee. This is rapidly changing and origin countries opening amazing cafes, where locals, tourists and coffee farmers can be united by the art of the barista. A good example is Daniel Sibomana from Kigali’s Question Cafe. Dan recently visited the San Francisco Bay Area so I was curious about his cafe in Kigali and how does he perceive the coffee world in the SF bay area. Enjoy the show!
19 minutes | 4 years ago
#36 Episode #2 with Michal Molčan. Is Intelligentsia Coffee a Sellout? Is Failing Fast a Good Thing?
Second episode with Michal Molčan from the Standart Magazine. In this episode Michal will describes his ideal cafe, elaborates on the idea behind Peet's acquisition of Intelligentsia's coffee and debunks the Silicon Valley spirit on failing.
Terms of Service
Do Not Sell My Personal Information
© Stitcher 2020