This podcast is part of⁠ the Happy Coffee Network⁠: an online platform to build meaningful connections with coffee people from all over the world.

This episode is part 2 of a two part conversation with our guest ⁠Mikolaj Pociecha⁠ and is hosted by ⁠Wendelien van Bunnik.⁠

During this conversation we get to know Mikolaj and how he became such a big fan of Canephora, the coffee variety that we often mistakenly refer to as Robusta.

We learn what the difference is between the two, but also how it came to have such a bad reputation in the coffee industry.

Mik also explains the challenges that Canephora faces besides the bad image in terms of pricing and producing, and he answers the question if Canephora is the answer to the coffee industry's climate crisis. He also sheds his light on the roasting technique that's required to make a Canephora shine.

Curious about Canephora after listening to this episde?

Keep an eye on Mik's plans for a roastery: ⁠Chunky Cherry Coffee⁠

Did you enjoy this episode?

Give it a like and share it with a friend or on your social media!

And if you haven't already: give us a follow on Instagram to stay in touch: ⁠https://www.instagram.com/thehappycoffeenetwork/⁠

This podcast is part of the Happy Coffee Network: an online platform to build meaningful connections with coffee people from all over the world.

This episode is part one of a two part conversation with our guest Mikolaj Pociecha and is hosted by Wendelien van Bunnik.

During this conversation we get to know Mikolaj and how he became such a big fan of Canephora, the coffee variety that we often mistakenly refer to as Robusta.

We learn what the difference is between the two, but also how it came to have such a bad reputation in the coffee industry.

Mik also explains the challenges that Canephora faces besides the bad image in terms of pricing and producing, and he answers the question if Canephora is the answer to the coffee industry's climate crisis. He also sheds his light on the roasting technique that's required to make a Canephora shine.

Curious about Canephora after listening to this episde?

Keep an eye on Mik's plans for a roastery: Chunky Cherry Coffee

Did you enjoy this episode?

Give it a like and share it with a friend or on your social media!

And if you haven't already: give us a follow on Instagram to stay in touch: https://www.instagram.com/thehappycoffeenetwork/

In this episode I share my experience in competing in the Brewerscup in the Netherlands for the first time.

I talk about why I dediced to compete in Brewerscup, what the competition looks like and how I developed my strategy for the Compulsory Service.

Check out the 2024 World Barista Championship routine from Mikael Jasin here

This podcast is part of ⁠⁠The Happy Coffee Network.

Andy talks to Matt Ferraro, director of operations and roasting for ⁠Black & White Coffee Roasters⁠, talks about his start, getting to ⁠Black & White⁠, and the exciting things he has been a part of including a competition featuring up and coming producers!

Got any suggestions, additions or comments? Get in touch! Reach out to us via Instagram ⁠@thehappycoffeenetwork

Follow Matt on Instagram @mattferraro

Follow Andy on Instagram @coffeecutroasting

Don't want to miss the next episode of the Happy Coffee Podcast? Click the subscribe button!

We all need some help sometimes. So with this episode, we're introducing you to our new Happy Coffee Podcast co-host Andy Cutler!

This podcast is part of thehappycoffeenetwork.com

Andy lives in Omaha, Nebraska (US) and there he runs a roastery called Coffee Cut Roasting- from his home!

Get to know Andy a little in this re-launch episode, where we discuss the plans for the future of the Happy Coffee Network ánd this podcast.

Got any suggestions, additions or comments? Get in touch! Reach out to us via Instagram @thehappycoffeenetwork

Don't want to miss the next episode of the Happy Coffee Podcast? Click the subscribe button!

Indian coffee culture is not something you may know a lot about. You may have never tasted coffee from India yet. But we assure you: Indian coffee is growing, and growing FAST, in both quality ánd quantity.

Go to Thehappycoffeenetwork.com to learn more!

Ashok and his son Rohan are long time coffee producers, with a big reputation when it comes to Indian coffees. Their family business has been going strong for generations, in a time where the coffee culture in India has changed tremendously.

We talk about what Indian coffee culture is like, and how it has changed in the last decade. We also hear from Rohan what it's like to step into such a heritage, and where both father and son see the future of Indian coffee going, with the increasing problems caused by climate change.

If you enjoyed this episode, consider sharing it with your coffee friends. If you réally loved it, why not subscribe to this podacst and leave us a review!

⁠Thehappycoffeenetwork.com⁠

Ricardo Ureña Rojas has coffee run through his veins. Together with his whole family, they produce the most delicious coffees from the Chirripó region in Costa Rica.

If conversations like this get you enthusiastic too, why not consider joining an online community where you can learn, grow and connect with baristas and coffee lovers from all over the world?

Sign op for a 14 day TRIAL to the Happy Coffee Network: ⁠thehappycoffeenetwork.com⁠

Of course, climate change affects Ricardo's business too, and in this episode we talk about how exactly that impacts their daily lives too.

If you enjoyed this episode, consider sharing it with your coffee friends. If you réally loved it, why not subscribe and maybe leave us a review!

In this episode, we're tackling a topic that hits close to home for many of us: impostor syndrome. I’ll talk about what it really means to deal with it, and I’ll give you 5 tips that helped me deal with it in my daily life.

If the topic of this episode resonates with you, please consider sharing it. It also helps a great deal if you subscribe to our podcast: this way you won't miss any future episodes.

This and many more topics are talked about every day in our online community. You're very welcome to join us, we have a 14 day trial period so you can check out The Happy Coffee Network at your own pace. Simply go to thehappycoffeenetwork.com and sign up!

In this episode, we have a conversation with Fabrício Andrade. He's the CEO of Brazilian specialty coffee coöperation Sancoffee, and extremely dedicated to improving circumstances for the farmers he works with.

Fabricio grew up among the coffee trees. We talk about the biggest challenges Brazilian producers face, like finding the right people to hire and the impact of climate change.

Through his work for Sancoffee, Fabrício tries to emphasize the larger social impact of working in coffee production, to look at it from a bigger perspective then simply a transactional one.

He's incredibly passionate about high quality Brazilian coffees and changing its reputation.

If this episode was valuable to you, consider subscribing and sharing it with your coffee friends!

You could also help us out immensly by rating our podcast with 5 stars or leaving a review.

Intested in joining a community where you can learn, grow and connect with baristas from all over the world?

Working in coffee and being confident about your skills can be two very different things. In this episode, we dive into how to grow your confidence as a coffee professional.

We will offer a strategy to really improve your confidence.

Starting by self assessment and learning, trough mentorship, networking and feedback, all the way to celebrating your achievements and finding the right people around you and the right mindset. It's all in there!

If this episode was valuable to you, consider sharing it with your coffee friends! You could also help us out immensly by rating our podcast with 5 stars or leaving a review.

thehappycoffeenetwork.com