Coffee roasters serve as behind-the-scenes laborers in the coffee industry. We may not see nor speak with them directly as often as we do baristas, but a lot ride on their craft, decisions, and know-how.

Let this episode be a reminder of the invaluable skills that coffee roasters bring to the industry. The coffee industry (especially specialty) is often veil-covered and full of walled gardens - let's do what we can to change that.

Thanks to Shawn Thigpun (head roaster of Ethnos), Nick Petty (production specialist of Ethnos Coffee), and Sustain's Dante Baker for chatting on this episode.

Buy coffee from Ethnos!

Thanks as always for watching/listening!

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SEE THIS ON YOUTUBE!

In-vogue coffee processing methods, misunderstanding poverty, unrealistic Western expectations, and the most important coffee book you can read right now.

Dante and Joseph sat down to talk through these topics and more! Joseph had quite a lot to say in this one, so props to Dante for enduring his word vomit.

As coffee professionals, there are still many areas that we do not fully understand. Oftentimes, these gaps in our knowledge could be viewed as blindspots and typically there is not much out there in the way of literature to learn more. This is where Cheap Coffee by Karl Weinhold comes in. This book is full of rich information that often goes undiscussed in our industry. While Weinhold states that the book is just scratching the surface, we still think it covers a lot of our blindspots in coffee knowledge.

Here is where you can purchase his book: Cheap Coffee: Behind the Curtain of the Global Coffee Trade — Roast Magazine

We also encourage you to check out the lecture that Joseph eluded to in his mix-up at the beginning of the video. You will need to make an account for this one, but the video is free and there are a great deal of other free resources on the site.

Dr Mario Fernandez lecture: Coffee Knowledge Hub | Course: On green coffee identity @ CoffeeKnowledgeHub Online - November 19, 2023

Thanks as always for watching/listening! Be sure to like the video, give us a review on Spotify, and subscribe!

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We've got a lengthy episode today!

Joseph sat down (virtually) with Conor Conway, the Director of Coffee and Co-Founder of Epoch Chemistry. Conor just placed in the top six of the Canadian Barista Championships! This episode says a lot about Epoch Chemistry and its approaches. Joseph and Conor shared a lot about the intersection of hospitality and education within a cafe.

"How we convey quality is not just flavor."

Thanks again to Conor for taking time out of his busy schedule to chat with us!

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Welcome back to Season Season "SHOP TALK TOPICS"!

Say that three times fast.

Shop talk topics

Shop talk talpics

Opps, try slower.

Shop.. talk.. T O P I C S

ANYWAYS!

In this epsiode Dante and Joseph shoot the breeze and talk all about their experiences tweaking brewing ratios. Should you go high or low? Stick to the class 1:16 or go crazy at 1:12? The possibilities are endless!

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Don’t forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain.

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Join Dante and Joseph as they sit down to have a sort of "State of the Union" conversation regarding the coffee industry within Memphis. From addressing the much-discussed burnout to talking about where we think the passion has gone in our city, it's a jam-packed episode!

Don’t forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain.

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**BE SURE TO CHECK OUT THE POLL! WE WANNA HEAR FROM YA**

In this episode, Dante and Joseph chat about the advantages and disadvantages of heavily branded products. What justifies one roaster charging more for their coffee if it is the same green? How does the marketing of a product (or lack thereof) increase perceived value?

Lots of thoughts and opinions on this one, curious to hear from you all on shared thoughts!

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Don’t forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain.

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Dante and Joseph sit down to chat about different approaches to brewing that have to do with aroma and ratios. How much do these things matter to your brewing experiences, and what makes coffee taste so much better at a cafe than at home?

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Don’t forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain.

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In this episode Joseph covers...

In regards to shop-talk concepts - there is an importance found in trying coffees that are outside of either our comfort zones or ones that are just plain exciting.

There is this often tricky line to walk as a coffee professional, where you experience excellent coffees on the usual, which causes there to be a sort of blindness to just how lovely the coffees that you consume on a regular basis are.

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Don’t forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain.

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This week Dante and Joseph sat down and had a conversation regarding automation and whether or not they see it as a good or bad thing. Stay tuned to the end where they changed the topic and covered their top three coffee-growing regions.

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<3

Thank you for the support

Don’t forget to get connected on our social platforms! On all platforms, you will find brew guides and coffee resources, and learn more about what makes Sustain - Sustain.

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Dante and Joseph are back at it again!

The two chop it up and talk about complacency, burnout, and their outlook on the state of the coffee industry here in Memphis.

The conversation is a rather vulnerable one, and we appreciate you listening.

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