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CoLab: Prague : Afternoon Panel Q&A
CoLab: Prague was host to two extended Q&A panel discussions—a popular
feature that hadn’t been seen since the days of WOC Nice in 2013—which always
provide additional insight that we wouldn’t have gotten to otherwise!
This week’s video is the afternoon panel from CoLab: Prague with Adam Neubauer,
Joanna Alm,
and Christopher
Hendon. Hosts Steve and Kalle kick off a somewhat free-wheeling discussion,
staring with the coffee culture in Prague, that takes us through a myriad
topics we touched upon but didn’t dig into earlier: the best ways to
communicate delays to customers, coffee shots, the popularity (but seeming
lack) of batch brew in shops, and why coffee research is a great use of
government funding. Also covered: the
barista’s tool box, the all-important barista/roaster/farmer feedback loop, why
water is still important, blends, sequencing the
coffee genome, and ways in which we could continue to strengthen our coffee
knowledge as a community (including
a large-scale experiment, since started by Chris!).
View all episodes
By Colin Harmon and Stephen Leighton
4.8
55 ratings
CoLab: Prague was host to two extended Q&A panel discussions—a popular
feature that hadn’t been seen since the days of WOC Nice in 2013—which always
provide additional insight that we wouldn’t have gotten to otherwise!
This week’s video is the afternoon panel from CoLab: Prague with Adam Neubauer,
Joanna Alm,
and Christopher
Hendon. Hosts Steve and Kalle kick off a somewhat free-wheeling discussion,
staring with the coffee culture in Prague, that takes us through a myriad
topics we touched upon but didn’t dig into earlier: the best ways to
communicate delays to customers, coffee shots, the popularity (but seeming
lack) of batch brew in shops, and why coffee research is a great use of
government funding. Also covered: the
barista’s tool box, the all-important barista/roaster/farmer feedback loop, why
water is still important, blends, sequencing the
coffee genome, and ways in which we could continue to strengthen our coffee
knowledge as a community (including
a large-scale experiment, since started by Chris!).