The talk show where we talk all about coffee over a cup of coffee (or more)! Hosted by Joseph Robertson of Extracted Magazine and Jesse Nelson of Conduit Coffee. We share everything from tips/tricks to making and enjoying better coffee, to news/stories of what's going on in the coffee world, and insights into the people who make it all work. extractedmagazine.substack.com
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The Coffee Roaster Warm Up Sessions podcast covers all things coffee including roasting, brewing, tasting, and business. This is a glimpse into real discussions between two brothers Sergei and Mark Kutrovski who are co-owners of Mirror Coffee Roasters.
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Prepare to immerse yourself in the intricate world of coffee, encompassing every facet from the coffee bean to establishing a flourishing business. Whether your ambition is to start a coffee business or to nurture your own coffee roastery, Valerian’s Podcast is here to help to inspire you. Our podcast features in-depth discussions with industry leaders, designed to impart essential insights into coffee cultivation, coffee roasting mastery, precision brewing, and, most importantly, the critic ...
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This coffee podcast is a platform to bring great minds together. The aim is to create interesting discussion around popular topics and to share knowledge and experience with our listeners.
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Welcome to The Roasters Pack podcast, called "Brewing it Over". It's a podcast where we talk with coffee people about the depths of coffee and what makes it so fascinating. Something for you to brew over while you drink your morning cup.
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159 | How We Placed Third Place In The U.S. Aeropress Championship
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Mark just got back from competing in the U.S. Aeropress Championship in Arkansas at Onyx Coffee Lab and got 3rd place. This episode breaks down his recipe, preparation, and the mistake that cost him first place.
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158 | Why The First Academic Coffee Certificate Matters
32:02
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Texes A&M launches the first acedemic coffee certificate. This is a huge overall step for the growth of the specialty coffee industry, however, what role will it play in the coffee industry? Will we see the industry favor those who do have the certificate? We break these questions down and more in this episode of the Coffee Roaster Warm Up Sessions…
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157 | The Challenges of Aeropress Competitions
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Coffee competition isn't perfect. We competed in our first aeropress competition and loved it! It was a great experience overall, but there were a few things that were challenging. As much as we wish competition was a flawless system of evaluation of who's the most skilled, it oftentimes isn't that. This is a debrief of our experience competing in …
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156 | Avoiding Burnout in Coffee & A New Perspective
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Most of us, if not all, have experienced burnout whether that's within the coffee industry or not. We know what those exhausted, long days feel like when you've lost your passion and drive to do the work let alone do anything. It sucks. With this episode we wanted to break down what burnout is, what might be causing it, and how we can do to avoid f…
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155 | Why Coffee Shops Are Needed in Cities
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At face value, coffee shops are there to serve you a drink, pastries, and occasionally offer a full food menu. From what we've noticed, that is really only the beginning and oftentimes just a sliver of why people even show up to coffee shops. Here's how coffee shops impact communities, cities, and the vital role they play in society.…
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Weeeerrreeee Baaaaackkkk!!! Sort of. It’s officially been 10 years since our first podcast episode. We’ve come together again after a year of rebuilding ourselves, our work, and our lives, to reflect on what’s been and where we may go next, And to just have a darn good chat. If you’d like to learn more about what we’re up to, As always, you can fin…
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154 | How to get hired at your local coffee shop
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We want to help set you up for your next interview at your favorite coffee shop. Although it could feel like experience behind bar is prioritized, but we think there are other ways you can increase the chances of getting hired at a cafe. We talk about being a regular, building meaningful friendships, and a few ways to prep for your interview. There…
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153 | Giving Feedback on Bad Coffee in Cafes
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We've all been there where we go to a cafe only to receive a beverage we did not like or wasn't brewed right. Although few things can be done at this point, is giving feedback the right thing to do? Would anything change if you did give feedback? As a barista, it may be uncomfortable to receive feedback, however, it's far from the end of the world.…
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152 | The Home Coffee Shop Trend And Why It's Important
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Over the last few years we've seen the home coffee shop trend on social media explode. Home baristas are hosting coffee shop experiences in their home for their community. These experiences are very impactful for local communities as well as the broader coffee industry. In this episode, we unpack why they're so important.Shop Our Coffee: https://bi…
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151 | One of The Most Important Parts of Running A Coffee Shop
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The most important part of running a coffee shop business are the people you serve and the people you work with. You can get away with having bad coffee, but you can't get away with serving people poorly or not having a good team around you. In this episode, we talk all about investing specifically into your team behind the coffee bar which has the…
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150 | How To Level Up In Coffee as a Coffee Taster
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The last episode in our Level Up series is focused on leveling up your palate. Because taste is at the core of coffee, developing your palate is probably the most important thing you could do as a coffee enthusiast or professional. It can drastically change how you experience coffee and might even be the thing that you're missing from enjoying coff…
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149 | How To Level Up In Coffee as a Coffee Shop Manager / Owner
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We're continuing our series on Leveling Up in coffee and this episode is for management and cafe owners specifically. We cover have 1 on 1s with your team, why it's important to spend time behind bar, and how to surround yourself with the right people to supercharge your growth. Being a manager or owner of a coffee business is challenging, but if y…
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148 | How To Level Up In Coffee as a Coffee Roaster
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This episode is all about leveling up as a coffee roaster, and it's packed with very practical steps you can take. We go from broad roast curves to in depth, nerdy green coffee storage solutions. Whether you're just getting started or you've been roasting for years, we think this is packed with valuable information we wish we had years ago.…
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147 | How To Level Up In Coffee as a Barista
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We continue our podcast series on how to level up in coffee. In this episode, we're diving into what that looks like for baristas. We cover things like going above and beyond in your job, paying close attention to what happens behind the bar, why might need to leave your current job, and so much more. This episode gets very practical for baristas a…
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146 | How To Level Up In Coffee: An Introduction To The Series
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We're starting a podcast series on how to level up in coffee. This series is all about what we can do as those working in the coffee industry to get better at our craft. We're hoping this series is filled with practical steps that you can start making immediately in your coffee journey. This episode is an introduction and general overview of how we…
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145 | Knowing When To Quit and Evaluating Your Coffee Business
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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 t…
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144 | Taboo Coffee Orders and Specialty Beverages
33:11
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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!…
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143 | Co-Fermented Coffee: Why It's So Controversial And Our Hot Take
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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 …
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142 | SCA Expo Gear Releases: Fellow, La Marzocco, and Ratio
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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.
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Ditching the 9-to-5 to Launch a Coffee Roasting & Retail Business with Mable & Ming - Moonwake Coffee
1:13:44
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In this episode of the Coffee is Me podcast, Valerian interviews Mabel and Ming from Moonwake Coffee. They discuss their first sip of coffee, their professions, and why they decided to start a coffee company. They also talk about the meaning behind the name Moonwake and their sales channels, including direct-to-consumer, farmers markets, and wholes…
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141 | Is A Food Menu Necessary In A Coffee Shop?
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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.…
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140 | Modeling Excellence in a Coffee Shop with Alex Sciarrotta of Narrative Coffee
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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…
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139 | Starting A Coffee Shop vs Starting A Coffee Roastery
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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.…
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138 | This Changes Everything For Decaf Coffee
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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 go…
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Two Women Shaping the Mexican Specialty Coffee Culture, Tueste Café - Veracruz, Mexico
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In this conversation, Mariana Moreno from Tueste Café in Mexico shares insights into the Mexican specialty coffee scene and the growth of specialty coffee in the country. Mariana discusses the challenges and opportunities of being a woman in the coffee industry and the unique aspects of their coffee company, which includes a coffee school and a cof…
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137 | How To Grow As A Coffee Content Creator With Jimmy The Barista
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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://ww…
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136 | How Coffee Roasters and Coffee Shops Can Succeed Together
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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 …
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135 | Avoid This As A Coffee Roaster If You Want Tasty Coffee
28:10
28:10
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As coffee roasters, we understand that we can only roast a coffee to the potential of the green coffee itself. In many cases, we're doing our best to try to maximize the potential of each coffee and minimize the loss it may go through in the roasting process. That being said, starting with quality, fresh green is plays a vital role to roasting good…
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134 | What It Takes To Compete in US Brewers Cup
34:37
34:37
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Coffee competition has always intrigued us, and these last few months have been very busy because of that. Sergei just came back from competing in both cup tasters and brewers cup, and in this episode we talk about his prep, routine, and what it takes to compete on the national level.
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Mom 'n 'em Coffee Brings Specialty Coffee to Cincinnati, OH - Start Coffee Business Podcast
1:07:59
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In this episode, Austin and Colin from Mom and M Coffee share their journey from San Francisco to Cincinnati and the challenges they faced in opening their coffee shop. They discuss their decision to start roasting their own coffee and the process of choosing a roaster. They also talk about the benefits of owning their real estate and the foreign c…
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133 | How Origin Impacts The Way We Brew and Roast Coffee
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Something we hear and are asked often is how we brew coffee based on origin. The same goes for our roasting approach as well. In this episode we talk about how different origins impact the brewing and roasting process and if it's even as important as we think it is.
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132 | Dialing In And Brewing With Cone vs Flat Bottom Brewers
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When brewing pour over coffee, for the most part you're left with either a flat bottom or cone shape brewer. Both of the major categories come with their own nuances, flavor profiles, and recipes. In this podcast episode, we dive into our experiences with brewers like the Orea, V60, and Stagg brewer as well as how we approach brewing with them.…
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131 | Are Coffee Brands Selling Out? La Marzocco & La Colombe
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Recently, we've heard of several well known coffee brands sell either a big chunk or all of their business to other big brands. Oftentimes people call this selling out and paint in negative light, but is that always the case? In this episode, we share our thoughts and look at past acquisition to get a better idea of what this could mean.…
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130 | Has Tipping In Coffee Shops Gone Too Far?
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We've all been there. You order a coffee at a coffee shop and the barista asks you to answer a few simple questions on the screen. Tipping your barista is normal, and we believe it should happen, however, with the increase in tipping amounts and inflation, has it gone too far? What are tips in hospitality for? We answer these questions in episode 1…
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129 | Two Big Lessons We Learned Running A Coffee Roastery in 2023
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We've been running our coffee roasting business for 4 years now, and we're still learning old and new things in the process. As 2023 comes to an end, we're reflecting back on two big things that we're walking away with that being owners of Mirror Coffee Roasters taught us.
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128 | Greatest Hits Of Our 2023 Coffee Roasting Journey
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This year flew by fast, and very quickly did we pocket another year as a coffee roasting company. It's been an incredible year of relationships, connection, incredible coffee, and competition. In this episode of the Coffee Roaster Warm Up Sessions podcast, we look back at the year and reminisce on our favorite moments of the year.…
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127 | How To Get Your Friends and Family Hooked on Tasty Coffee
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The holidays are always bringing people together and there's a good chance coffee will make its way amongst conversation and gatherings. This is a great opportunity to expose people to tasty coffee and hopefully give them the eye opening experience many of us have had about coffee. In this episode, we share a few tips on how to get your friends and…
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126 | Filter vs Espresso Roasts and New Coffee Drops
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Filter roasts and espresso roasts have been around for a while in coffee, however, are they absolutely necessary? Can't you just have one roast for both brew methods? In this episode, we touch up on the pros and cons of different roasts for different brew methods and why for now we've chosen an omni roast approach.…
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125 | Coffee Tasting Notes, Roasting, and Water Chemistry
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Coffee roasting, water chemistry, and coffee flavor notes are all linked together and are a bit more complicated than we'd like. Both coffee roasting and water chemistry create a flavor experience unique to the combination, however, when one is off, things usually are thrown off.
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124 | Avoiding Development Issues In Your Coffee Roasting
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Roasting coffee is similar to dialing in a cup of coffee or shot of espresso. Under and over extracting your coffee leaves you with an unpleasant taste in your mouth, and there's nothing better than a perfect extraction. The same goes for roasting, and in this episode, we dive into how we perceive dialing in our batches and what we're tasting for i…
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123 | Q&A: Coffee Hype Beast Culture, Greatest Fears, And Work Before Mirror
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This is a Q&A episode where we got some questions from you and answered them on the podcast. We cover a few topics including today's coffee culture, what we did professionally before starting Mirror, and our greatest fears and dreams.
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122 | Mahlkonig EK Omnia, Alaska Airlines Coffee Upgrade, New La Marzocco Strada
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An eventful few weeks for the coffee industry with new gear rolling out at World of Coffee in Milan as well as recent coffee news that's worth highlighting. On this episode, we highlight the new Mahlkonig EK Omnia, the updated La Marzocco Strada X, and the recent news with Alaska Airlines.
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121 | Is Time Important In Coffee Brewing and Roasting?
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One of the key data points we use in coffee is time. Whether we're pulling espresso, making a pour over, or roasting coffee, it's something we're always keeping track of. Although it's helpful in the process, what does it actually tell us? What limitations does this key data point have? We dig into these questions on this episode of the Coffee Roas…
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How Billy Li Generates $15,000 Monthly with a 20-Hour Workweek at Hydrangea Coffee
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In the bustling world of specialty coffee, where the beans tell stories and the aromas transport you to distant lands, one brand has been quietly brewing a storm, not just in a cup, but in the entrepreneurial world as well. Welcome to the universe of Hydrangea Coffee, a small specialty coffee brand that has managed to blend the rich notes of passio…
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120 | The Most Important Variable of Making Good Coffee
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Coffee is mainly water with small, extracted coffee particles. Water makes up most of your beverage and depending on its alkalinity, hardness, and other factors, it could make or break a delicious coffee. In this episode we talk about our frustrations with water, how we've adjusted our brewing and QC practices around water, and how we're planning t…
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119 | Why We Need Better Entrepreneurship In Cafes And Coffee Roasteries
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Loving the craft behind coffee is one thing, but building a thriving business is another. Often times we hear people start coffee shops because they love it which is an absolute must when embarking on such a journey. It doesn't take long to realize that is not the only part necessary to being successful. In this episode, we dig deep into the soberi…
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118 | How To Build Your Coffee Career And Find Opportunities
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Working in as a barista in coffee looks great from outside, but once you're in it, the job comes with many challenges and oftentimes compensated poorly. In this episode, we give practical tips on how someone can build a career in coffee and set themselves up for success and growth in the industry.
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117 | How We Started Our Coffee Podcast and How You Can Too
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With over 100 episodes recorded and over 50k streams, we break down how we started our podcast, our current gear setup right now, and why we need more media like this in the coffee industry. We hope this inspires someone to take the step of faith forward and launch their own podcast whether it's about coffee or not.…
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116 | Changing The Drive-Thru Coffee Stand Model
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Here in the Pacific Northwest and especially Bellingham, WA, we have drive-thru coffee everywhere. It's become very popular and although we have so many, it's still not our preferred coffee stop which has only made us wonder what we would do if we started one. In this podcast episode, we talk through our experiences with drive-thru coffee and a few…
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115 | Starting A Coffee Shop: One Thing You Need To Get Ahead
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Starting a coffee shop or a coffee roasting business can be difficult as it is, but you can do a few things to make it easier on yourself. In this episode we talk about the one thing we highly recommend that will launch your coffee shop business in the right direction and set you up for success.
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