Opportunities for specialty coffee still abound in certain areas of the American South. With those opportunities comes challenges of communicating coffee in a way that both meets people where they are, and helps open them up to new experiences that expand their enjoyment. Today we are talking with someone who has not only been communicating to his customers through the …
RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee
On this Rate of Rise episode I am thrilled to get to have a conversation with the new U.S. roasting Champion, Andrew Coe of Elevator Coffee in Portland, OR Andrew Coe is the owner and roaster at Elevator Coffee in Portland, OR, founded in 2016. Andrew launched his professional roasting career by winning the first Cascadia Cup roasting competition at Buckman Coffee …
RoR #20 : Challenging the Status Quo w/ David Lalonde of Rabbit Hole Roasters, Montreal, Quebec
When you think about success in roasting coffee, you will more than likely be concerned first and foremost with quality. While quality is critical, it is not the only factor. And success itself is more than a measure of your businesses profit, but how your business profits others. A new and more expansive view of quality and success is one …
RoR #19 : A Vision of Sustainable Roasting w/ Arlo Holschuh of Bellwether Roasters
Sustainability can become more of a reality if we determine to use the tools at our disposal wisely. Perhaps even more so if the tools we use to roast evolve to better address the many concerns we have in the coffee industry. That is what Bellwether hopes offer. With their all electric, ventless coffee roaster their goal is to empower …
389: How to Approach Modern Coffee Processing w/ Christopher Feran
A lot has changed in coffee over the last couple decades. As roasters and baristas, our understanding of the current landscape of coffee processing, its impact on flavor, and the possibilities it contains will greatly determine our success. Thankfully our industry has some very bright minds who create clarity around the ever complex world of coffee, and one of those …
RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee
Cupping is as close to a sacred act as we get in the world of coffee evaluation. It is a ubiquitous ritual that comes with its own language, implements, and is considered by many to be THE way that we can determine what a coffee has to offer. But what if cupping is not the end all be all …
376: Career, Coffee Quality, and Advancing the Industry w/ Mat North, of Raw Material
Some interviews we have on the show touch on so many deep, important, and impactful subjects that it is hard to stop the conversation. This was one of those. I wanted to talk about our guests’ career and then see where it led us and indeed we ended up discussing an assortment of issues that are sure to inspire and …
RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol
How long should you let your coffee age after roast? Is freshest always best? How can we ensure our customers get the coffee at its peak? These are some of the questions that we explore around the topic of ideal resting times for roasted coffee, the myths around freshness, and the best practices for managing your coffee’s flavor life …
RoR #15 : Managing LTL Freight and the Nuances of green Shipping w/ Evan Gilman of Royal Coffee
How our coffee gets to us after purchase can sometimes be a confusing thing. These days, with global supply chain issues abounding, the need to understand, track, and finesse all aspects of logistics is at an all time high. One of the main areas to be aware of is LTL freight as well and planning for any issues that may …
361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters
From the perspective of the cafe, the world of the roastery seems to be shrouded in mystery. Indeed, as we have said on the show before, roasting is practically its own business with its own ecosystem of relationships and systems. Todays guest is someone who began in the cafe and then dove in to that world and has since been …
