<p>In this episode of the ceres podcast, we talk to Amir Gehl, the founder of <a href="https://www.differencecoffee.com">Difference Coffee</a>. Amir buys some of the most expensive coffee in the world and sells it to some of the UK's finest restaurants. If you have a Nespresso machine at home, then you can buy some too.</p>

In this episode of the ceres podcast, we talk to Amir Gehl, the founder of Difference Coffee. Amir buys some of the most expensive coffee in the world and sells it to some of the UK's finest restaurants. If you have a Nespresso machine at home, then you can buy some too.

<p>In this episode of the ceres podcast, we talk to Amir Gehl, the founder of <a href="https://www.differencecoffee.com" rel="noopener noreferrer">Difference Coffee</a>. Amir buys some of the most expensive coffee in the world and sells it to some of the UK's finest restaurants. If you have a Nespresso machine at home, then you can buy some too.</p>

#73 - Amir Gehl, Difference Coffee

Practical conversations for people who run food businesses.

The Ceres Podcast is a long-form podcast for people in food, hospitality, and the fish and chip trade.

Hosted by Stelios Theocharous of Ceres | Pure Food Innovation, alongside Mark Petrou, Kelly Barnes, David Nicolaou, and David Miller, the podcast brings together operators, chefs, suppliers, producers, and hospitality voices for honest conversations about the realities of the industry.

We talk about what is actually happening on the ground: pricing, margins, customer behaviour, menu strategy, marketing, trade pressures, and the decisions that shape real businesses.

No rushed soundbites. No glossy nonsense. Just practical experience, hard-won lessons, and proper conversations with people who care about the trade.

If you run a food business, work in hospitality, or want to understand where the industry is heading, this podcast is for you.

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Practical conversations for people who run food businesses. The Ceres Podcast is a long-form podcast for people in food, hospitality, and the fish and chip trade. Hosted by Stelios Theocharous of Ceres | Pure Food Innovation, alongside Mark Petrou, Kelly Barnes, David Nicolaou, and David Miller, the podcast brings together operators, chefs, suppliers, producers, and hospitality voices for honest conversations about the realities of the industry. We talk about what is actually happening on the ground: pricing, margins, customer behaviour, menu strategy, marketing, trade pressures, and the decisions that shape real businesses. No rushed soundbites. No glossy nonsense. Just practical experience, hard-won lessons, and proper conversations with people who care about the trade. If you run a food business, work in hospitality, or want to understand where the industry is heading, this podcast is for you.

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#73 - Amir Gehl, Difference Coffee

#73 - Amir Gehl, Difference Coffee

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