Coffee is ME Podcast
Coffee Roasting Q&A with Marcus Young & Valerian Hrala

Coffee Roasting Q&A with Marcus Young & Valerian Hrala

August 28, 2019

After a healthy intro about natural wine Marcus and I will answer your questions about coffee roasting.

Wine provided for this episode was by Noel Diaz and his Purity Wine.

These were your questions we've answered on this episode:

1. ABOUT CAFFEINE

I’ve come to believe (but never actually tested) that darker roasted coffee has less caffeine, but I’ve also read that Starbucks is teaching its employees that this is a myth.  Can you settle this for me?

Darron Burke

 

www.cafedonpablo.com

https://youtu.be/_YVRDkPRB0

 

2. ABOUT PRE VS POST ROAST BLENDING COFFEE

"Hey guys! Haven't heard of your podcast until now, although we are familiar with Boot Coffee Campus. I look forward to tuning in.

I'm with Camellia Coffee Roasters out of Sacramento. We've been roasting for about 3 years as Camellia and have had our cafe for about a year and a half.

I would be interested in knowing your thoughts on pre-blending coffee before roast?"

 

Robert Watson, camelliacoffeeroasters.com

 

3. ABOUT LPG vs NATURAL GAS IN COFFEE ROASTING

Are there any significant differences in roasting on a LPG fired vs natural gas fired roaster, all else being equal?

Bill McCachren

 

4. ABOUT LPG vs NATURAL GAS IN COFFEE ROASTING

Are there any significant differences in roasting on a LPG fired vs natural gas fired roaster, all else being equal?

Bill McCachren

 

5. ABOUT UPGRADING A FLUID BED ROASTER

We’re about a year into the roasting business and have started having some small success at both a large, local upscale Farmer’s Market and, more recently, several stores within a grocery store chain located here in Birmingham, AL.  Lots of learning and we’re having to scale things up a bit, which can be both exciting and scary at the same time.

I’m currently using an Artisan 2.5 fluid bed roaster from Coffee Crafters.  I have roasted on drum roasters before, but started on the Artisan because it was inexpensive AND I honestly preferred drinking the coffee I roasted on it.  I find the flavors to be brighter and more distinct when roasted on the fluid bed roaster. When I had to recently scale up my volume, I paid a friend who’s using a San Fransiscan 25 to toll-roast a few hundred pounds for me and while I really valued and appreciated his help - I really didn’t like the coffee as much.  Now I need to invest in a larger roaster, and I can’t decide. I can stick with fluid bed roasters but the largest Coffee Crafters is only 10 pounds (Ashe makes one that’s 22 pounds) or go ahead and move over to the dark side with a 12-15kg drum. Should I make the transition now and “relearn” roasting on the drum, or ride it out with the fluid bed roasters as long as possible?  Your thoughts?

Kurtis W. Eaton, MD, MBA - Bean Creek Coffee, LLC

 

6. ABOUT AIRFLOW

Does adjusting airflow throughout a roast have a significant impact on the roast vs a constant airflow? I roast on a Huky.

Dan Gorman, Punto Fino

Women in Coffee in Rwanda with Smayah Uwajeneza

Women in Coffee in Rwanda with Smayah Uwajeneza

August 16, 2019

We are Back [in Arnold's accent]. After a long rest, we are back with a very special episode on Rwandan coffee. Smaya will tell us about women in coffee in Rwanda, about how to become East African Aeropress champion and how did she like her first sip of coffee.

This and hopefully future episodes are co-hosted with one and only Marcus Young from Boot Coffee Campus.

This episode would not happen if we would not sip amazing Viognier Pet Nat. Follow our wine adventures on Instagram, @petnat_ca.

 

 

#42 Starting a Coffee Brand - Sales - Where to sell your product

#42 Starting a Coffee Brand - Sales - Where to sell your product

August 21, 2017

Where to sell your coffee? What shall be your wholesale price? Is Amazon or grocery stores the answer for your sales? We decided to share our experience from our first year trying to find the best sales channels for our brand Unleashed Coffee.

#41 Starting a Coffee Brand - Logo and Packaging

#41 Starting a Coffee Brand - Logo and Packaging

April 4, 2017

In this episode, we are going to talk about logo and packaging design. When it comes to the logo design we used plenty of services like Fiverr, 99 Designs and we will describe you the good and the bad about them.

We ended up with a local designer. Was it a good idea? We think so.

We will describe also the process we went through when ordering our bags. We had to order them from China via Alibaba, but it was not a very smooth ride.

Finally, we are going to talk about the importance of barcodes. Barcodes are often overlooked but might be crucial for your sales. 

All this and more in this podcast on building your coffee brand. 

#40 Starting a Coffee Brand - 1. The Idea was born, lets name it.

#40 Starting a Coffee Brand - 1. The Idea was born, lets name it.

March 15, 2017

This is a promised episode where we try to inspire through our experience of building a coffee brand.

After I introduce William - the coffee farmer and the CEO of Unleashed Coffee we will give you few tips how to select the perfect business partner for your project.

We also did a small exercise and asked each other our strong points and our weaknesses. This part was unrehearsed and we had a blast to evaluate each other. 

Selecting the name for our company was pretty challenging and long process. Did we over think it?  We will share how and what did we find important when selecting the name and how did we test it among potential customers.

Are focus groups the right way to test your potential name? If so how can you get most of them?

All this and much more in this episode.

Do you have questions? Join our Facebook group and ask us!

#39 Cold Brew and Butter in Your Coffee … a Coffee Biz Idea Under $10000

#39 Cold Brew and Butter in Your Coffee … a Coffee Biz Idea Under $10000

February 6, 2017

Denet Lewis from Barbell Coffee will reveal how can you start a coffee business under $10000 and how did they find their crowd in the crossfit niche.

In this episode we will also talk about different ways to make cold brew and also how to bottle cold brew.

With Denet we will discuss their buttered coffee derivative which is based on the bulletproof coffee. 

Is Running a Cafe in the Overpriced Paris a Good Idea?

Is Running a Cafe in the Overpriced Paris a Good Idea?

December 20, 2016

In this episode I have a very exciting guest all the way from Paris.

Jana Bukovinova opened a cafe/bistro in Paris called Thank You My Deer.

She is the business owner, barista, baker and chef. As I mentioned previously I truly believe that coffee roasters and baristas who know how to cook, bake, how to develop flavors have a serious advantage over the rest of the crowd. Jana is one of few who can do that and it does not stop there.

She does it extremely well creating buzz all over France. I hope you find her story inspiring the same way as I did.

How did she do it? What are her biggest challenges running her coffee business in Paris? You will find out in this podcast.

#37 What Does a Rwandan Barista Dreams Of?

#37 What Does a Rwandan Barista Dreams Of?

November 29, 2016

I think I am not wrong when I say that most coffee professionals dream of going to the origin, tasting the coffee cherry and frolicking on the coffee farm like Kaldi’s goats in 15th century in Ethiopia.

But have you ever wondered what do baristas from the origin dream of?

We know that 10-20y ago in many coffee producing countries, drinking coffee was not something what was done. Many of the coffee farmers did not even taste their own coffee.

This is rapidly changing and origin countries opening amazing cafes, where locals, tourists and coffee farmers can be united by the art of the barista.

A good example is Daniel Sibomana from Kigali’s Question Cafe. Dan recently visited the San Francisco Bay Area so I was curious about his cafe in Kigali and how does he perceive the coffee world in the SF bay area.

Enjoy the show!

#36 Episode #2 with Michal Molčan. Is Intelligentsia Coffee a Sellout? Is Failing Fast a Good Thing?

#36 Episode #2 with Michal Molčan. Is Intelligentsia Coffee a Sellout? Is Failing Fast a Good Thing?

November 22, 2016

Second episode with Michal Molčan from the Standart Magazine.

In this episode Michal will describes his ideal cafe, elaborates on the idea behind Peet's acquisition of Intelligentsia's coffee and debunks the Silicon Valley spirit on failing.

#35 Standart - The Coffee Magazine

#35 Standart - The Coffee Magazine

November 22, 2016

Standart Magazine is a coffee lovers intellectual feed. Great stories, tips by the crème de la crème of the coffee industry, ultra cool design making this publication unique. All this achieved only in one and half years. Yes, Standart magazine are still newbies on the coffee scene. It scares me and scares me what is next!

With my country man Michal Molčan I was discussing success behind their magazine hoping to reveal the secret of the “amazing”. I got inspired plenty and I hope you will get inspired too.

Play this podcast on Podbean App