Running a coffee roasting company for the last 5 years has taught us a lot about business, coffee, and ourselves. As we evaluate the past, we've realized there are handful of things that need to be addressed for us to continue to grow and take on our goals for 2025. In this episode, as we processes these things out loud, we hope you can take our approach to growth for the goals you've set for yourself this year.

We chat with founder, Douglas Weber from Weber Workshops about their approach to building some of the best coffee gear in the world. From becoming known for their coffee grinders to creating beautiful accessories and tools for the coffee bar, Weber Workshops has made its mark in the industry.

As we step into 2025, we look back at the big coffee roasting takeaways from this past year. We’re walking away with changes to how we roast and run our business which has made us feel excited about the new year ahead of us. Thank you so much to everyone who has supported us this past year!

Continuing our discussions on breaking down coffee misconceptions, in this episode we focus on roasting. The world of roasting, preferences, technology, and styles has drastically changed over the last 5-10 years. There's been a lot of great advancements but it has challenged traditional beliefs about roasting. We cover these beliefs and ideas in this episode.

As the coffee industry grows and research increases, we begin to realize the ideas we used to believe about filter coffee brewing isn't true. In this episode, we address some of these myths we used to believe about brewing filter coffee. In our last episode, 173, we talk about myths about espresso brewing so if you haven't listened to that episode, we'd highly recommend it!

Find us on Instagram: https://www.instagram.com/mirrorcoffeeroasters/

Mirror Coffee Roasters is a specialty coffee roaster located in Bellingham, WA

As the coffee industry continues to grow, science and research is proving more and more beliefs to be wrong. Although these three myths have turned out to be wrong, we still hear them being talked about in coffee forums, mentioned in cafes, and even encouraged in barista training. In this episode we cover three common myths that we should be leaving behind in the past.

Pick up Coffee Here: https://bit.ly/36gPLRU

Find us on Instagram: https://www.instagram.com/mirrorcoffeeroasters/Mirror

Coffee Roasters is a specialty coffee roaster located in Bellingham, WA

This past month we saw the c-market price reach highs that haven't been seen in 50 years. The coffee industry has long been an advocate for paying producers and farmers more to make a more sustainable supply chain. This is a huge win for producing origins. On the other hand, with inflation, wages, and increased green costs, cafe guests are experiencing rising costs for their drinks. This podcast episode is us processing ideas on the supply chain, sustainability, and our role as coffee roasters.

The season of giving gifts is upon us so we decided to help you with ideas with our top picks of what you can get coffee enthusiasts for Christmas. We have a wide spectrum of gifts on this list, from accessories to grinders and machines. These ideas also work great year round for birthdays and other events.

One of the most important parts to pulling the perfect shot of espresso is puck prep. It can make or break your shot of espresso, make dialing in challenging if not done well, and can't be skipped over. In this episode, we talk about how to crush your puck prep and some of the tools we use to help us do that.

Pick up Coffee Here: https://bit.ly/36gPLRU

The way you design your coffee bar layout in your cafe can make or break how efficient your coffee shop runs. This impacts so many things including how your team feels working in the space, how quickly they can serve your guests, and the maximum potential of your retail space. Having an intentionally layout for your cafe is essential and that's what this episode dives into.