This week, we return to our roots: recorded the morning after the

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It’s a happy accident that our first release from BGE’s

In her Antwerp presentation, “Free-lance Barista: How to

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Charlotte Malaval

It’s a happy accident that our first release from BGE’s

In her Antwerp presentation, “Free-lance Barista: How to

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Charlotte Malaval

It may have taken a little longer than we anticipated, but it’sfinally here! Remember that time when Steve went to Shanghai for the WorldCoffee Roasting Championship, had a chance to sit down with Andreas fromCropster, and promptly had a spectacular technical failure that meant there wasno record of the podcast ever having been recorded? This week, we’ve managed torecreate most of that magical moment with the help of t’internet!

No. 56 is all about the intersection of coffee and tech, the resultingmutual love affair between coffee and tech geeks, and the changes we’restarting to see—good or bad—as the two become more intertwined. There are somefascinating things that crop up in this conversation to take home and thinkabout a little bit more, regardless of whether you’re a bean-browner or abean-brewer.

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Our last video from CoLab: Paris is the afternoon panel discussion,

We had an absolutely great time at CoLab: Paris—thanks again to all of

This week in No. 55: it’s like past, present, and future have alltangled into one… and it’s all Steve’s fault.* Episode the 55th starts out a little bit meta—whichrecent videos and podcasts are getting interesting feedback and what’s coming up next—butsomehow turns into an extreme example of verbal diplomacy when Steve drags Jennaway from the agenda and into his favourite kind of conversation (read: slightlycontroversial ones). Also included: more Dublin hints and tips for your trip toWBC this June, a tinder “how to”, holiday shenanigans, picky gingers, and unusualbachelor parties.

*It usually is.

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Calling all roasters, aspiring roasters, and general geeks! This week’s

One of our favourite results from what we do are the relationships we

The relationship between the specialty coffee and specialty tea

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Although the title implies that Patrik Rolf Karlsson’s talk fromCoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a number of twists and turns from the very start, and ends up with some unexpected conclusions.

Yes, Patrik talks about using curves and data from Five Elephant’s roasts, including extensive logging of the roast environment—but it’s to tailor the results to the preferences of the people who will consume the coffee, even when it stands outside of his own preference. And yes, Patrik openly disregards and disagrees with the sage advice from a well-respected roaster (“everything takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal new comers to coffee to listen to and work with those who came before.

Most striking for us is Patrik’s observation and subsequent learnings from the realisation that 60% of the brews they were using to evaluate their roast profiles were poor brews—a prime example of Patrik’s use of measurement to learn and improve. 

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Although the title implies that Patrik Rolf Karlsson’s talk fromCoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a number of twists and turns from the very start, and ends up with some unexpected conclusions.

Yes, Patrik talks about using curves and data from Five Elephant’s roasts, including extensive logging of the roast environment—but it’s to tailor the results to the preferences of the people who will consume the coffee, even when it stands outside of his own preference. And yes, Patrik openly disregards and disagrees with the sage advice from a well-respected roaster (“everything takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal new comers to coffee to listen to and work with those who came before.

Most striking for us is Patrik’s observation and subsequent learnings from the realisation that 60% of the brews they were using to evaluate their roast profiles were poor brews—a prime example of Patrik’s use of measurement to learn and improve. 

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