In this episode we talk about: How Ana decided to join the family business after pursuing a career in art. The advantages and drawback of growing coffee in a "Full Sun" system. The future of coffee picking and the role of Mechanical Harvesters. Brazil's 6 different biomes. How technology helped Brazil jump from 6 coffee bags/hectare in 1960 to 29 b…

I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years. In this episode I talk about: The sugar a…

On today's episode I will be updating you on the coffee we made this harvest season and speaking of the importance of blends. If you’ve listened to even 1 other episode of this podcast, you’ll know that I'm usually trying to discourage the coffee industry from blindly adopting wine culture. Usually I share my thoughts that adopting a wine model ben…

This episode also comes on the heels of our recent trip to London. Our very first stop was the Nagare coffee shop in Shoreditch in North London. Nick and I do what we usually do when we step into a coffee shop and order the pour overs. They had 2 different coffees on the menu for a pour over so we got one of each and sat back at our cute little tab…

Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind …

Today I bring you a third installment with Pranoy from Kerehaklu. In this new episode we talk about: The pros and cons of commercial strains vs wild microbes The over-complication of fermentations The drawback of high altitude farming The drawback of honey process An alternative to adding fruit to your tank Terroir vs Ecological niche Pranoy's appr…

RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Boss Barista Substack Boss Barista Podcast Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contri…

In this listener Q&A episode we talk about: How to use Thermoshock Does drying pull sugar out of the seed? What labels are important on a coffee bag? How do I prepare my coffee? How to know if you've hit "The One" on a fermentation trial How do citrus flavors get into coffee? How did a coffee from Panama fool a listener into thinking it came from E…

In this new episode I talk about: A review of how dry process and wet process are different how microbes get into our fermentations What I look for in a coffee label, 4 key elements how I’ve changed my mind about descriptive processing labels studies showing contradictory results when they look at altitude in different countries. The Altitude of Co…

In this new episode with Natali we talk about: Growing up in a coffee producing country, but finding coffee later in life Falling into the specialty coffee rabbit hole The challenges of running a small business while keeping full time jobs Direct trade, fair trade and single origin How Natali chooses what information to put on her roasted coffee ba…

You cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith. In this new episode we talk about: Will’s journey from a coffee purist to being more reasonable Meeting people where they are The importance of a middle class to support a new coffee category Will’s rule of thumb for cheap coffee What he drinks in the …

Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in May 2021 I have been wanting to catch up with Pranoy for more than 2 years, and after spending a week together processing coffee and learning we were able to sit down in Jakarta after the intense week of FTC and…

Today I bring you a conversation with an extraordinary producer: Rani from Java Halu in Indonesia. I do not use this word lightly. Rani is a truly exceptional person and my new coffee crush. I met her because she was the only woman who attended FTC Indonesia in June. Each previous FTC has been minimum 50% female, this is very important to me becaus…

The conversation with Tom Owen is wide ranging, but one main theme we talk about is coffee travel and tourism. How the host and guest dynamics play out including the unintentional burden we may be placing on coffee producers when we visit them. Its an interesting time to be reflecting on the role of travel in coffee, since I just had a major trip t…

In this conversation I got to ask him how he feels differently about the coffee industry since our last conversation. I highly recommend you listen to Ep #27 first, or as a refresher because we refer to that conversation frequently in this episode In this episode I follow up with him on his thoughts on: coffee certifications and competitions his re…

In this episode we talk about: Carbonic Maceration in winemaking Carbonic Maceration in coffee and best guidelines to follow How to process Robusta differently than Arabica Benefits of fermentation in coffee fruit vs green seed modification Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your sup…

Vava Instagram Website Coffee Milk Blood Book Paula Instagram Website Lowell Instagram Website Frankie Instagram Christopher Feran Blog Resources: Sign up for the newsletter for behind the scenes pictures. Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, you can show your support here with a one time c…

Some of the questions I cover on today's episode involve: -how do fruit added fermentations differ from microbe inoculation? -my stance on the usefulness/benefits of probiotics -can we taste yeast in the cup? -what is the future of fermentation for the specialty coffee industry? -we typically ferment cherries or wet parchment but what about ferment…

In this episode we talk about: Coffee production in Kenya The similarities between latin and african coffee production How we consumers perceive coffee producers vs how coffee producers would like to be seen The success paradox, when too much financial success can turn off some buyers Resources: Support the show on Patreon to join our live Discord …

Today’s episode is a little different. I am sharing a conversation that I had with Katrien of OR Coffee, A specialty coffee roastery & training center in Belgium. This episode is a little different because I’m not interviewing her, She actually interviewed me for her new podcast, Puur Koffie. Fermentation Training Camp: January 2023 OR Coffee Websi…

In this episode we talk about: Plastic Grocery bags vs Paper Rwanda's Plastic Bag ban Coffee Processing Glossary Power dynamics in coffee buying Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes …

In this episode we talk about: The months of making EP 44 Gas Station Cuisine $17 cup of Yemeni coffee A winemaker's role and a coffee maker's role Formula 1 Racing, go karts and Tennis What does it mean to love coffee? Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one …

In this episode we talk about: Coffee consulting in Brazil What is a quaker Matching coffee processing with roasting How Eystein roasts high and low density seeds Extraction and Brewing techniques to maximize acidity How Eystein would prepare a coffee to show off orange, chocolaty notes Preparing our bodies and palate to be more sensitive to flavor…

Next time you set about making your morning coffee, take a moment to peruse the info on your bag of beans. What do you notice? The variety of beans? Flavor notes? Technical details on where the coffee was grown? They're not so different from the sort of blurb you might find on the back of a wine bottle in many ways. And that’s intentional. Specialt…

In this episode we talk about: The class system in Colombia Specialty coffee shops in coffee producing countries Extended fermentations, 500 hours Germination of dry processed coffees, what is going on? Overview of the role of amino acids How do we measure stress in coffee cherries? Stressed grapes vs stressed coffee cherries Support the show on Pa…

In this episode we talk about: The long geographical chain of custody for a cup of coffee Why do wet process and dry process coffees taste differently Coffee seeds: orthodox vs. recalcitrant seed The yeast metabolism case for quality vs the plant metabolism case for quality Cacao seed germination vs coffee seed germination Support the show on Patre…

In this episode we talk about: Crossing borders on foot My recent trip to Guatemala and Honduras w/ 2 new producer clients Brewing coffee as a love poem How instant coffee has a similar problem to instant cake mixes When is effort a virtue and when is it a drawback? Support the show on Patreon to join our live Discord hangouts. And if you don't wan…

Welcome to the first episode of the new year and season 3. In this episode we talk about: If sugar follows the direct of water flow, does sugar evaporate out as coffee dries? The difference between sugar in mucilage and inside the seed. Can sugar be a preservative? The benefits and drawbacks of adding cascara to the fermentation How to inoculate fo…

As many of you know, we've started doing live hang out after the episodes on Discord a week after the podcast comes out. I find this valuable because I get to hear from listeners and we create our own podcast after the podcast together. In the most recent gathering I had Felipe, Jose and Lucas from Ep 38 on the discussion so listeners of the podcas…

Today's episode features Lucas, a Patron and exporter with Unblended who sold a Kombucha coffee. I invited him and the producers he works with, Felipe and Jose to talk about their experience reverse engineering a $5 castillo. They started with the end goal in mind, the picked the price, the flavor profile they wanted and then created a process to h…

Welcome! Quinto ep da temporada do ATLFLIX com Marco Lazzarotto e Fane Webber. No episódio Marco fala de um desenho que prometeu falar e deixou a audiência na expectativa! Já Fane fala da comédia Ted Lasso, que tem feito sucesso e está indo para a segunda temporada.

Today I am joined by Jamie Isetts, Sourcing Consultant. In this episode we cover: What a green buyer does How Jamie became a green buyer How to organize a coffee contract Communication red flags between producers and green buyers Strategies for long lasting relationships Get in touch with Jamie Isetts Support the show on Patreon And if you don't wa…

Em um inusitado especial, Fane Webber e Marco Lazzarotto falam dessa série da HBO Max. Hacks encantou os participantes que gastam um programa inteiro explicando o porque vocês deveriam assistir também.

E o assunto começou em cadeira gamer, passou por todo tipo de coisa até chegar nas dicas. Uma animação muito legal para ver com a família e um programa desses bom para ver fazendo outras coisas junto.No final ainda tivemos uma participação MUITO especial.@magrolima @faneinboxBy atlflix

In this episode I will cover: the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation. the difference between rot, wild fermentations and controlled fermentations. the role of salt in a coffee fermentation. are lactoferments better for low or high elevation farms? to pulp or …

O ATLFLIX deixa dicas de filmes e séries para os ouvintes. Fane e Marco dançam e cantam com In The Heights - que tem a tradução de Em Um Bairro de Nova Iorque, depois refletem e pensam falando de Underground Railroads.Reclamações para @magrolima e @faneinboxBy atlflix

Fane Webber (@faneinbox) e Marco Lazzarotto (@Magrolima) batem papo sobre séries, comentam vocabulário náutico e deixam duas boas dicas para o final de semana.By atlflix

Do you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in other parts of the world. Kombucha is probably more popular in North America and Europe (coffee importing countries) and probably very rare in coffee producing countries. I can imagine a near future where buyers ar…

Marco Lazzarotto (@magrolima) e Fane Webber (@faneinbox) chegam com dicas para toda a família hoje.Uma animação Disney cheia de fantasia e ação e um clássico do vídeo-game que foi refeito e lançado para o Playstation 4.By atlflix

Marco Lazzarotto e Fane Webber deixam preciosas dicas e comentam sobre séries, filmes e tudo mais.Nomadland foi vencedor do Oscar de melhor filme e Invincible é uma animação adaptada de uma série de quadrinhos.By atlflix

Today's episode is another in a series hearing from coffee producers from all parts of the world. I think one of the common traps we can get into is thinking and talking about "The" coffee farmer. Or "The Average Coffee Farmer." As if coffee farmers are a monolith. The average doesn’t exist. The people who grow and produce coffee are a very diverse…

Marco e Fane revistam opiniões antigas, falam de uma comédia stand up e Fane faz uma apaixonada defesa ao péssimo filme do Mortal Kombat.By atlflix

Fane Webber e Luciano Potter recebem os antigos membros Miriam Spritzer e Rodrigo Cosma como convidados para esse programa especial OSCARS 2021.By atlflix

Marco Lazzarotto e Fane Webber falam de séries, filmes e conversam sobre a vida.By atlflix

Marco Lazzarotto e Fane Webber voltam de seu sabático descanso como se fossem jovens filhos de empresários em excursão pela Europa.Comentam sobre as desventuras do universo de streaming e são suas dicas sobre o que assistir e não assistir.By atlflix

Today’s questions all come from Dr. Mack in Bangkok, Thailand. Even though he is asking the question on behalf of coffee producers in Thailand, I wanted to answer them on the podcast because they are relevant to all of the newer coffee producing regions. Thailand didn’t export coffee until 1976! This is very recent and not a lot of time for coffee …

Our sugar journey is almost complete as we round out the third installment in the Brix series. I hope the previous podcast episodes helped open your mind to some of the challenges we face in talking about sugar in the coffee industry. Today's episode focuses on ripeness and how counterintuitively sometimes measuring Brix can lead to lower quality c…

Marco Lazzarotto (@magrolima) e Fane Webber (@faneinbox) distribuem dicas e comentam a vida nesse episódio carnavalesco.By atlflix

Marco Lazarroto (@magrolima) e Fane Webber (@faneinbox) sobrevivem na guerra política no espaço sideral.By atlflix

Magro Lima e Fane Webber comentam e dão dicas do que assistir.@magrolima @faneinboxBy atlflix