Welcome to Part 1 of the Coffee Fest live on the show floor interviews from Anaheim, CA 2023!
It was a pleasure to kick things of with coffee legend and returning guest, Kenneth Davids!
Kenneth has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies in five editions. His latest book, 21st Century Coffee: A Guide, is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging.
Ken’s workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents.
He is Professor Emeritus of Critical Studies at the California College of the Arts in San Francisco. In 1996 he was awarded a Special Achievement Award for Outstanding Contributions to Coffee Literature by the Specialty Coffee Association of America.
In our conversation we discuss emerging coffee processing, the evolution of consumer coffee culture and the inevitable adoption and accessibility of experimental coffee.
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Next we here from Madeleine Longoria Garcia of Pacific Coffee Research!
Madeleine is an owner of Pacific Coffee Research – a coffee roastery, education center, and consulting company based in Kailua Kona, HawaiĘ»i. She has worked in coffee since 2010, filling a myriad of roles from barista to cafe manager to coffee picker! With HawaiĘ»i as her home since 2014, she is active in the local coffee community as a committee chair with the HawaiĘ»i Coffee Association and board member of the Synergistic HawaiĘ»i Agriculture Council. Madeleine believes access to information and education is at the core of building a more resilient coffee industry.
We chat with Madeleine about the need for quality control programs both in the wider industry and right in your own coffee shop. This is a very useful conversation if you want to see your consistency and quality improve dramatically.
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Related episodes:
- 349 : Talking About 21st Century Coffee w/ Kenneth Davids
- 339 : What Good Barista Training Produces
- ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters
- 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles
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