He's Back!!! Maxwell last joined us on the show back in February 23rd on episode #11 before the opening of his first brick-and-mortar space for his company, Narrative Coffee. It's been 4 1/2 months and Narrative has had their soft opening, grand opening, and Maxwell has learned a lot through the process. Now he is back on the show to give us a glimpse into his first couple months being open for business and how it is shaping him, his staff, and his community. I know you will enjoy Part 2 Narrative Coffee's Story!
Chocolate and coffee seem to be made for each other! Whether you are having a simple well made mocha or pairing a bar with a single origin espresso, chocolate can compliment, enhance, and make more accessible the specialty coffee we serve. Yet, as much as we know about coffee, we tend to fall short when it comes to this very important part of our shops menu and offerings. This week we are talking with coffee pro and chocolate enthusiast, Brian Beyke to help us understand the world of craft chocolate and how we can make steps to level up our chocolate offerings in the cafe to better compliment the coffee we are so proud of. I learned a lot in this chat and I know you will too! Enjoy!
Brian is the Director of Digital Sales, Marketing, and Communications for Quills Coffee in Louisville, KY. He is also a co-host of both the I Brew My Own Coffee Podcast and Unwrapped - A Conversation About Chocolate podcasts.
Craft Chocolate Makers Mentioned:
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This week we get to chat with 2014 World Barista Champion from Japan, Hide Izaki! We talk about his path to the WBC, the distinctive traits of the Japanese coffee culture, what has he learned and experienced in his travels , the importance of failure, what is his #1 piece of advice to baristas, and how we can build our industry by listening t the consumer.
It was such an honor to have Hide on the show and I know you will enjoy this conversation as much as I did!
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We are in a Consumer Revolution! The home barista - coffee brewer- coffee drinker makes up 70% of coffee consumed in the U.S. and has access to a lot of great information, training materials, resources, and gear to help them get a truly great cup of coffee. Unfortunately, there is still a lot of misinformation and bad gear out there making it hard for consumers to consistently get the best we have to offer in specialty coffee.
Never fear! Today we talk with the founder of the world's first consumer coffee festival "Coffee Con", and author of "The Art and Craft of Coffee" Kevin Sinnott! Kevin has made it his job for over 2 decades to bridge the gap between the consumer and specialty coffee through writing about coffee, reviewing and recommending gear to the home enthusiast, and now bringing pros and consumer together at his ground breaking event, Coffee Con.
We talk about how Kevin came to be an ambassador to the coffee enthusiast, the perspective of the consumer, and how we who work as professionals can better serve them in or shops.
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Pour over coffee is often seen as a sign that you take coffee seriously. It implies a level of quality not usually reserved for plain ol' batch brew. Batch brew is seen as a bit more pedestrian. Customers may even assume that, compared to pour over, batch brew is inferior in quality. The truth? It all depends. Today we take the red pill with past guest Mr. Ryan Soeder, Q.C. & Barista Trainer at Sunergos Coffee! We discuss the variables, circumstances , and processes involved in making decisions about both methods as it relates to your shop and the message you send to your customers.
Ryan on Instagram @ryansoeder