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Prepare to immerse yourself in the intricate world of coffee, encompassing every facet from the coffee bean to establishing a flourishing business. Whether your ambition is to start a coffee business or to nurture your own coffee roastery, Valerian’s Podcast is here to help to inspire you. Our podcast features in-depth discussions with industry leaders, designed to impart essential insights into coffee cultivation, coffee roasting mastery, precision brewing, and, most importantly, the critical steps on how to start a profitable coffee business successfully. Our distinguished guests, revered for their contributions to the coffee industry, generously share their wealth of knowledge, exclusive strategies, and well-guarded trade secrets, offering you a comprehensive toolkit to not only initiate but also expand your coffee roasting enterprise. Whether you are a dedicated coffee enthusiast with aspirations of transforming your love for coffee into a profitable venture or a budding coffee entrepreneur poised to embark on this exhilarating journey, Valerian’s Podcast is your ultimate reservoir of industry knowledge and motivation. Elevate your coffee aspirations and embark on this immersive journey. Savor your favorite brew, find a comfortable space, and kickstart your voyage toward coffee business triumph. Tune in to Valerian’s Podcast now and let it be your guiding light on the path to realizing your coffee business dreams!
Episodes
Monday Oct 05, 2015
Monday Oct 05, 2015
In this episode we will discuss roasting related topics with Gwilym Davies like our take on dark roasts, importance of solubility in lighter roasts for espresso. We will also discuss what is the specialty coffee industry’s market share and why it is so important to share and stick together if we want to succeed. We will also touch on problems with consistency during roasting. Gwilym thinks the problem is caused by the nature of the coffee roasters, which are notoricaly temperature unstable. I take a slightly different approach: I see the problem in the nature of the always-changing ingredient – coffee. We agree that we have to recognize this issue and we have to work with it in mind. What if a coffee roaster ruins a batch? We’ll give you a few tips on what to do with coffee that is not up to your standards. Speaking of standards, Gwilym will tell you how they define standards at Prufrock Cafe and how they can help you to stay in harmony with the expectations of your customers.
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