In this huge show, we do a full SCAA Charlotte Recap, talk about the Clover and USBC, give Doug Zell a call at Intelligentsia, talk about changes at the CoffeeGeek site, and at some point, we have a trivia contest to give away an espresso machine!
We want to get this one out before heading off to Charlotte this week, so a bit of "live to tape" without any editing. Mark is joined by Beata to answer emails, talk about Black Coffee a documentary, Brasil CoE Tastings and the forthcoming SCAA Show.
Mark is joined this week by a bunch of local Vancouver CoffeeGeeks who end up discussing everything from the Aerobee and Clover, to favourite cafes, to Chris Tacy's departure from the intellectual coffee scene.
Mark has Beata and Julie in the studio, asking questions about the origins of coffee, milk and sugar in coffee, drink recipes and about the importance of grinding coffee. Mark tries his best to answer correctly, but gets a few facts slightly wrong.
Back from a long break, Mark explains the delay between podcasts, says goodbye to a former CGer and delves into 2 more interviews covering the Brasil Cup of Excellence with Andrew Barnett of Ecco Cafe and Susie Spindler from Cup of Excellence.
Mark has Angie Lof, head trainer from JJ Bean House of Coffee sit in talking about her trip to Ethiopia, then it's all Cup of Excellence, with the record breaking Brasil Auction and an interview with Instaurator, one of the buyers.
Awesome show with Phuong Tran sitting in on the entire thing. News with Jeanette Chan to start, then all Phuong as we discuss the USBC, WBC, Vancouver coffee, and much more.
Beata and Mark do a post Christmas podcast from the Sunshine coast, with some coffee talk, a tip of the podcast about roast dates, and a little help from Hoops and Yoyo.
Mark finally succumbs and gives his top picks for coffee makers, grinders, espresso machines, and assorted coffee gadgetry and doodads. The first of two pre-Christmas shows.
42 min
About CoffeeGeek Enhanced Podcast
From the publisher's feed
Covering everything from the most basic to the most advanced in the world of high end coffee and espresso