CART

This is a YouTube video, too! We encourage you to check it out.  Sustain Coffee Company - YouTube

Upwards of 40% of the US owns a single-cup brewing machine. Why is this? Are they even worth using?

Our initial impressions were that the Keurig leans towards under extraction, due to low brew temps, insufficient grind sizes, and rapid brew times To see if these impressions were correct, we did some experiments. Listen in as we discuss the timeline below, along with sharing our general taste impressions.

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

Check out the website at 901sustaincoffee.com

Follow us on Instagram @901sustaincoffee.

Subscribe on YouTube Sustain Coffee Company - YouTube

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---SOURCES USED, SOME ARE CLICKABLE---

What are the internal brew temperature ranges of my brewer? (keurig.com)

Can I adjust the brew temperature of my beverage? (keurig.com)

A Brief History of Keurig Dr. Pepper, Formerly Keurig Green Mountain, Formerly a Quaint Little Coffee Roasting Business - Buy/Don't Buy - Reliable, No-Nonsense Product Research (buydontbuy.net)

How hot is the water in the brewer? (keurig.com)

Green Mountain Coffee Roasters® | Breakfast Blend Coffee | K-Cup | Keurig US

How to Achieve Optimal Brew Temperatures with a Keurig® Coffee Maker (crosscountrycafe.com)

Keurig to Take Control of Dr Pepper in $18.7 Billion Deal - Bloomberg

Top 100 Food and Beverage Companies of 2020 in U.S. and Canada (foodprocessing.com)

How Bad Are K-Cups for the Environment? - The Atlantic

Single-serve coffee market - statistics & facts | Statista

The inside story of Keurig's rise to a billion-dollar coffee empire - The Boston Globe

How much better can coffee from a Keurig pod machine get? - The Washington Post

For today’s episode, the Sustain team is gearing up for the upcoming Grind City Coffee expo, right here in Memphis.

As we know, quality water is vital for coffee brewing, and Memphis has the special advantage of having excellent tap water.

In light of these things, we have decided to highlight some of our talking points that we will be covering at our booth.

Sweet, acidic, astringent… These are some of the taste descriptors we strive to balance when brewing coffee.

But there are many other descriptors...sour, mouth-drying, juicy, sharp, soft, roasty, delicate, floral, the list goes on.

These are just a few of the words we find ourselves using when talking about the taste of a said coffee. Perhaps we understand over and under extraction and the descriptors that match each of them, but do not exactly know why it is that way. We have been taught that variables such as grind and time are huge contributors to taste (which they are) but how can we observe this scientifically?

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

Check out the website at 901sustaincoffee.com

Follow us on Instagram @901sustaincoffee.

Subscribe on YouTube Sustain Coffee Company - YouTube

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---SOURCES USED, SOME ARE CLICKABLE---

Coffee Standards — Specialty Coffee Association (sca.coffee)

Understanding the Coffee Control Brewing Chart | coffeeperception (wordpress.com)

Towards a New Brewing Chart | 25, Issue 13 — Specialty Coffee Association (sca.coffee)

The Role of TDS in Coffee & the Science Around your Brew (hannainst.com)

Snell's law - Wikipedia

wri89-4131.book (usgs.gov)

WQR 2015_final.pdf (mlgw.com)

Last year, we constructed a timeline based on where one might find themselves in their coffee journey. This concept was brought on by a listener submitting a question that resulted in being one of the points on the timeline.

The idea is that with most things in life, there are times where one can feel distinctly different. Meaning that the emotions and passions felt when initially introduced to something, may be quite different after a said amount of time.

The timeline was presented as follows:

While there are five points on this timeline, we will only be observing one. As mentioned on episode 18, each of these points could be discussed in depth on  individual episodes.

An important thing to note: these points on the timeline are often visited or experienced out of order, along with the potential to be revisited.

Now that we are reminded of our timeline, let’s talk about the complacency stage.

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

Check out the website at 901sustaincoffee.com

Follow us on Instagram @901sustaincoffee.

Subscribe on YouTube Sustain Coffee Company - YouTube

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A Memphis friend posted about this from a different perspective, check it out below!

A Way To Remember Why You Create - YouTube

Ah, chocolate. A special treat that has been rather universally enjoyed and celebrated for much of our human history. The way we consume chocolate today has come a long way from our ancient times where the cacao was used only for it’s pulpy fruit. The Aztecs and Mayans believed it to be a magical product and even used it as a form of currency. Could it be that it’s use as currency has only excelled?

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

Check out the website at 901sustaincoffee.com

Follow us on Instagram @901sustaincoffee.

Subscribe on YouTube Sustain Coffee Company - YouTube

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---SOURCES USED, SOME ARE CLICKABLE---

worldcocoafoundation.org/blog/history-of-cocoa/

exquisitochocolates.com/pages/our-origins

youtube.com/watch?v=Jl0IDXkYKbk&ab_channel=Eater

slavefreechocolate.org/

kanoknapat.wordpress.com/2010/01/06/raising-the-bar-addressing-the-ethical-issues-in-cocoa-production/

laborrights.org/blog/201102/dark-side-chocolate

laborrights.org/blog/200908/child-trafficking-cocoa-industry-continues-theres-new-way-take-action

morningconsult.com/opinions/forced-child-labor-in-cocoa-twenty-years-of-failure/

web.archive.org/web/20060917014323/http:/vision.ucsd.edu/~kbranson/stopchocolateslavery/atasteofslavery.html

dol.gov//ilab/reports/child-labor/list-of-goods

dol.gov/sites/dolagenciesgov/files/ILAB/child_labor_reports/tda2019/2020_TVPRA_List_Online_Final.pdf

open.spotify.com/episode/2bFDa7FB7jfHVlMDv9PguX?si=Sb-y5ClhStaHTcTzDwZICg&dl_branch=1

sites.google.com/bostonk12.org/childlabortochocolate/home

dol.gov/agencies/ilab/our-work/child-forced-labor-trafficking/child-labor-cocoa

youtube.com/watch?v=jL12jSMyg8A&ab_channel=TiborRoussou

fern.org/publications-insight/cocoa-why-the-european-union-must-act-now-to-eliminate-deforestation-and-child-labour-from-the-chocolate-we-love-18/

open.spotify.com/episode/68WxB9d7gQqRAChmz5MQz3?si=8__yYXx5SKuUgHz88nOuUQ&dl_branch=1

cnbc.com/2021/06/17/supreme-court-rules-in-favor-of-nestle-in-child-slavery-case.html

cocoainitiative.org/wp-content/uploads/2019/04/Cocoa_EN.pdf

visualcapitalist.com/cocoa-a-bittersweet-supply-chain/

Strap in for a longer-than-usual solo episode!

Welcome to season three of CART. We kicked this season off with a short series titled “SOFA CHATS”. During this series, we sat down with a handful of roasters specifically and discussed their position in our complex, growing coffee industry. If you have not had a chance to listen to those episodes, we encourage you to add them to your queue and get caught up!

For today, our Sofa Chat interview series comes to a pause. To make the transition, over the next few episodes we will be touching on topics that pertain to adjacent industries. This is CART, after all, and we think it is time we discuss some of the related topics of that show title.

To do this, we will have an introduction to TEA.

This will serve as a foundational piece that will aid not only in understanding tea, but will also benefit in tasting coffee more accurately and vividly. Likewise, this will help us have a strong foundation related to TDS and Extraction Yields, where we will delve into the exact science of what under and over extraction looks like numerically.

This episode is broken into four sections, which will aid in achieving a rounded foundation.

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

Check out the website at 901sustaincoffee.com

Follow us on Instagram @901sustaincoffee.

Subscribe on YouTube Sustain Coffee Company - YouTube

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---SOURCES USED, SOME ARE CLICKABLE---

redblossomtea.com/blogs/red-blossom-blog/what-is-a-tea-cultivar

www.britannica.com/topic/tea-beverage

www.earthstoriez.com/tea-china/

www.teaanswers.com/history-tea/

www.ncausa.org/About-Coffee/History-of-Coffee

www.vahdamteas.com/blogs/tea-us/caffeine-in-tea-busting-the-myths

www.vahdamteas.com/blogs/tea-us/the-types-of-tea-the-variety-and-what-do-they-taste-like

www.vahdamteas.com/blogs/tea-us/is-tea-acidic

www.sciencelearn.org.nz/resources/1661-the-science-of-tea

www.smithtea.com/pages/gaiwan

www.sciencelearn.org.nz/resources/1661-the-science-of-tea

www.coffeeteawarehouse.com/tea-history.html

livejapan.com/en/in-hokkaido/in-pref-hokkaido/in-sapporo_chitose/article-a0001058/

dash.harvard.edu/bitstream/handle/1/8852211/Dewitt,_Patricia.pdf

shizen.us/learn/a-brief-history-of-tea

**This is part two of another episode, be sure to listen to part one first!*

Welcome to SEASON 3 of CART. We are calling this season "Sofa Chats".

We'll be bringing a guest in and talking to them about topics related to their position in our complex industry.

It's hard to believe that we have already produced two seasons of this show, and it's because of YOU for listening and encouraging us.

To kick off the season, the first few episodes will be discussions with roasters specifically.

For our fourth episode, we have Alexander of Boycott Coffee. This conversation will be split into two episodes, but fear not - both parts will be uploaded this week!

Alexander is a long-time friend of the show, and among one of our favorite people to talk coffee with. We have been attempting to record an episode for quite a while now, and the time has finally come. Listen in as we discuss some popular industry buzz words, and how we can actually live them out.

Shout out to Alexander for taking time out of his day to record this episode with us for a SECOND TIME. Yep. The first episode got wiped!

Check out Boycott's Instagram by clicking HERE.

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

Check out the website at 901sustaincoffee.com

Follow us on Instagram @901sustaincoffee.

Subscribe on YouTube Sustain Coffee Company - YouTube

CLICK HERE TO BUY TICKETS

It’s about that time again. Brew some coffee with us! Maybe you’ll hear some cool news while you’re there. 😉

When?!

Friday, September 17th

Where?!

At our HQ space, located at 3097 Knight in Memphis TN.

What time?!

7pm

Welcome to SEASON 3 of CART. We are calling this season "Sofa Chats".

We'll be bringing a guest in and talking to them about topics related to their position in our complex industry.

It's hard to believe that we have already produced two seasons of this show, and it's because of YOU for listening and encouraging us.

To kick off the season, the first few episodes will be discussions with roasters specifically.

For our fourth episode, we have Alexander of Boycott Coffee. This conversation will be split into two episodes, but fear not - both parts will be uploaded this week!

Alexander is a long-time friend of the show, and among one of our favorite people to talk coffee with. We have been attempting to record an episode for quite a while now, and the time has finally come. Listen in as we discuss some popular industry buzz words, and how we can actually live them out. 

Shout out to Alexander for taking time out of his day to record this episode with us for a SECOND TIME. Yep. The first episode got wiped!

Check out Boycott's Instagram by clicking HERE.

--

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

Check out the website at 901sustaincoffee.com

Follow us on Instagram @901sustaincoffee.

Subscribe on YouTube Sustain Coffee Company - YouTube

Welcome to SEASON 3 of CART. We are calling this season "Sofa Chats".

We'll be bringing a guest in and talking to them about topics related to their position in our complex industry.

It's hard to believe that we have already produced two seasons of this show, and it's because of YOU for listening and encouraging us.

To kick off the season, the first few episodes will be discussions with roasters specifically.

For our third episode, we have Kenny of Ethnos. We have been retailing coffee from Ravenous for a few months now. Join us as we discuss not only Kenny's story and approach to coffee, but also delve into Memphis specific perspectives and visions.

"The way our approach needs to be is more like a compass than a map."

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

Check out the website at 901sustaincoffee.com

Follow us on Instagram @901sustaincoffee.

Subscribe on YouTube Sustain Coffee Company - YouTube

Welcome to SEASON 3 of CART. We are calling this season "Sofa Chats".

We'll be bringing a guest in and talking to them about topics related to their position in our complex industry.

It's hard to believe that we have already produced two seasons of this show, and it's because of YOU for listening and encouraging us.

To kick off the season, the first few episodes will be discussions with roasters specifically.

For our second episode, we have Noah of Ravenous. We have been retailing coffee from Ravenous for a few months now. Join us as we discuss Noah's artistic outlook on roasting, and hear what he as a roaster hopes to highlight. 

"It has the body of a Guatemala but the acidity of an Ethiopian" How meta.

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

Check out the website at 901sustaincoffee.com

Follow us on Instagram @901sustaincoffee.

Subscribe on YouTube Sustain Coffee Company - YouTube

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