Frank talks dialing in with no scales, their espresso recipes, why you should pay attention to what 80% of your customers drink, their by-the-cup options, and the Copa Vida Go - Enjoy - Experience model.

Alex talks about her first epic coffee experience, baristas with a 401K, career paths in coffee, her podcast Coffee Uncut, and Karl Malone.

Alex talks about awesome baristas who don't compete, BGA level 1 &2 certification, Barista Camp and it's value, Thomas Keller, and why you should buy all the coffees.

We chat about about injuries, life paths and philosophies, and also coffee in this intimate peek inside of our wild minds. Julia Mayer, owner of the French Press/Castle Coffee Roasters basically flips the script and takes us on a wild ride through space and time.

Alex reflects on the regional barista competition uproar and talks about getting involved in the SCAA, her initial interaction with Baca, and playing the Native American Flute around a crazy campfire at the BGA Camp in Santa Barbara.

We take a moment to answer more of your questions! We chat about our coffee crushes, touch on pressure profiling in espresso, touch on our recommendations for preparing for barista competitions, and answer the age old question: does tamping pressure?

In our final episode with Brent Fortune he talks about serving coffee at TED, the trickle down of Specialty Coffee from the Pacific Northwest to Southern California, and being a mentor for baristas.

This episode we talk about processing methods and decaffeination, then answer your questions on pressure profiling, dialing in naturally processed coffees, tamping, and why it doesn't matter which espresso machine you have. Enjoy!

Brent dives deep into the ever evolving rules and systems surrounding the USBC, being on the SCAA judges sub-committee and talks about being an advocate for the barista.

USBC/WBC godfather Brent Fortune covers the history of barista competitions starting from the early 2000's to present.