Hi There,After  more than 20 years in coffee, Menno has been doing a lot of work at origin specializing one of his company Trabocca in Importing specialty coffee from Ethiopia.For the first 12 minutes Menno will tell us his journey to coffee, starting as a Lawyer then becoming a trader in sesamy from Ethiopia where everything started.He will tell us the WHY he started his company.He will afterwards from 12 minutes until the end of the part 1, describe his adventures, improving quality in green coffee and building washing station and dry milling stations in Ethiopia. I hope you guys will enjoy it.  Bio :Coffee import companyhttps://www.trabocca.com/Coffee roaster https://www.bocca.nl/nl/ You guys can find us on Instagram and Facebook at "the Coffee cracks"https://www.instagram.com/the_coffee_cracks_/Check out our website https://thecoffeecracks.podbean.com/Suscribe if you do not want to miss out and ask questions to future guests.http://eepurl.com/g1Lp2f

What's up guys,Back with Belleville brûlerie and David. In this really inspiring podcast, coffee and business.This part we will be talking more about coffee, sourcing the green coffees with their relationship with two coffee producer they started to work with when they started.Roasting, blending and much more. Listen to the intro of this part 2 to have a clear insight of it.Enjoy guys Cafébelleville website :https://cafesbelleville.com/ Instagram :https://www.instagram.com/cafesbelleville/ If you guys want to get in touch with me concerning the podcast, you can use facebook or instagram. Linkedin : https://www.linkedin.com/in/james-daim%C3%A9-01341618/ insta : https://www.instagram.com/the_coffee_cracks_/

Hi guys,So this is it, we have reached 10 episodes ! I'm super happy to be still here with you guys, interviewing the amazing people from the coffee industry.In this episode we will talk to the one of the co-founder of the oldest specialty coffee roastery in France, Paris.How they built up the roastery and cafés, in the Parisian "café" culture. You guys can find a details presentation of this first part in the intro of this podcast.Thanks again guys for listening, I hope you will enjoy. Cafébelleville website :https://cafesbelleville.com/ Instagram :https://www.instagram.com/cafesbelleville/ If you guys want to get in touch with me concerning the podcast, you can use facebook or instagram. Linkedin : https://www.linkedin.com/in/james-daim%C3%A9-01341618/ insta : https://www.instagram.com/the_coffee_cracks_/

What's up guys,Back for part 2, as usual I made a small 1 minute introduction to describe you the content of this part 2Dick on this part will explain us the impact that the Cup of Excellence had on the specailty coffee industry and the positive impact it had on the industry.He will explain what were the specialty coffee requirements when going to the producing country.Dick has shared a lot of his knowledge in the podcast, you can really feel his 40 years experience in the industry.THank you guys for listening, I attached a link describing the impact of the Cup of Excellence on the specialty coffee trade since its creation.Enjoy.Bio :Linkedin :linkedin.com/in/dick-kock-de-38b0088 Coffee machine discussed in the podcast :   spinn.com Cup of Excellence document :https://allianceforcoffeeexcellence.org/wp-content/uploads/2017/12/coe-final-report_3-1-1.pdf If you guys want to get in touch with me concerning the podcast, you can use facebook or instagram. insta : https://www.instagram.com/the_coffee_cracks_/

Hi guys,I am really happy to upload this 9th edition for you guys ! Mr Dick De Kock has more than 40 years in coffee and will make us travel back in time to learn how the specialty coffee started in the trade adn the society too.I found so interesting to have some background history about a product that we consume everydayon daily base.A 1 minute introduction at the beginning of this podcast will give you an insight of the content of this first part.I hope you guys will enjoy. Bio :Linkedin :linkedin.com/in/dick-kock-de-38b0088 If you guys want to get in touch with me concerning the podcast, you can use facebook or instagram. insta : https://www.instagram.com/the_coffee_cracks_/

Hi guys,Let's hit the part 2 !As the title says it well, Juan Pablo will explain us how he deals with coffee pricing with the importers and farmers he works with, facing price fluctuations.The community of farmers working together to go towards organic farming, what natural resources do they use to do so.Juan Pablo's main objective is to create strong relationship and awareness on his business and part of the coffee supply chain but also to help exporting coffee from other small farmers.For that he organises since 2016 some farm work/experience where the other actors of the coffee value chain (e.g Baristas, roasters) can go and work with them on the farm and learn more about coffee farming.Hope you guys will enjoy this podcast.Stay tuned !Details and contact:Website:https://argotecoffee.com/specialty-coffee/Instagram:https://www.instagram.com/argotespecialtycoffee/ If you guys want to get in touch with me concerning the podcast, you can use facebook or instagram. insta : https://www.instagram.com/the_coffee_cracks_/

Hi guys,Back again with another actor of the coffee value chain. This time I interviewed a coffee producer and exporter from Nariño,  south west of Colombia.Juan Pablo will give us a clear insight and understanding of his activity to understand better the coffee production on this side of the coffee value chain.From the description of his farm and the farmer community he is helping to grow within the industry, he will share, his vision and explain the standardisation on the coffee processing in Colombia brought by the FEDECAFE (association promoting the prodcution and export of Colombian coffee).Finally we will talk about nature and how the plant react to the climat adn altitude.Hope you will enjoyDetails and contact:Website:https://argotecoffee.com/specialty-coffee/Instagram:https://www.instagram.com/argotespecialtycoffee/ If you guys want to get in touch with me concerning the podcast, you can use facebook or instagram. insta : https://www.instagram.com/the_coffee_cracks_/

Hi guys,Back again with the part 2. This time Rodney will go more into details about developing a brand and running a social business which is REALLY challenging.He will give us important insights of combining the commercial and social sides together.The mistakes, they made, the challenges they go through working with kids from the streets and difficulties. Finally he will tell us what drives him to do what he does today at the Heilige Boontjes, really inspiring ! Respect !Hope you guys will enjoy. Details and contacts:Instagram : https://www.instagram.com/heiligeboontjes/Website : https://www.heiligeboontjes.com/ If you guys want to get in touch with me concerning the podcast, you can use facebook or instagram. insta : https://www.instagram.com/the_coffee_cracks_/

Hi guys,These two episodes number 7 are a bit of a special ones. We do not talk purely about coffee but more about how much can coffee bring when used in a social project.I want to mention it especially for the coffee geeks, this is more around coffee bars/roastery and social projectRodney Van Hengel, one of the co-founder of the Heilige Boontjes, will give us his story on how he become an influential social worker within the city of Rotterdam (The Netherlands).How he managed to recover from drug- addiction to start a new life and dedicate it to help kids from the street with the help of COFFEE.Inspiring story, that will hopefully give inspiration to more people. Bio:Instagram : https://www.instagram.com/heiligeboontjes/Website : https://www.heiligeboontjes.com/ If you guys want to get in touch with me concerning the podcast, you can use facebook or instagram. insta : https://www.instagram.com/the_coffee_cracks_/

Let's go for part 2,As the title says we will go this time a bit more technical BUT understandable :) at least trying to !Ben will explain what he can as he did not want to show case the entire work he has done on drying. Really interesting part that has definitely some potential for the future. Refractometer, being something new for me, I always like to know what people think about it and Ben has a pretty strong and positive opinion about it and its use in coffee bars, to bring more consistency in the cup profil/quality.Finally we will discuss about espresso, pour-over and emerge method that is currently use in coffee and their extraction. Hope you guys will enjoy the podcast, thank you for listening.Cheers guys Bio :Instagram : https://www.instagram.com/ben_morrow/ - 2015  Australian latteart Championship- 2015 6th WLAC- 2015 New York "Coffee Masters"- 2016 London "Coffee Masters"Roastery's website:https://manhattancoffeeroasters.com/ If you guys want to get in touch with me concerning the podcast, you can use facebook or instagram. insta : https://www.instagram.com/the_coffee_cracks_/ Facebook : https://www.facebook.com/groups/thecoffeecracks/