81.9K
Downloads
78
Episodes
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
Tuesday Jan 05, 2016
Tuesday Jan 05, 2016
Rodolfo has a great job. In winter he oversees harvest and processing of coffee and in spring and summer he helps European coffee roasters to get hold of his best lots. We will talk about his amazing job, discuss the quality of coffee at origin, but also the European coffee scene.
Tuesday Dec 15, 2015
Tuesday Dec 15, 2015
Your questions for mike Perry about coffee business, coffee roasting, business management and much more. You can ask questions via coffeeis.me facebook group. See you there!
Thursday Dec 03, 2015
Thursday Dec 03, 2015
In this episode Mike Perry from Klatch Coffee talks about Espresso. Klatch won multiple national and international awards for their espresso coffees so I asked if single origin or blend is the way to go. Mike talks also about techniques to develop an award winning espresso blend, roast profiles for espresso blends, the ideal espresso machine for startups, coffee business in Asia and much more! Enjoy!
Wednesday Nov 25, 2015
Wednesday Nov 25, 2015
In this episode, our guest is Mike Perry from Klatch Coffee who will share his over 20 years of experience in the coffee industry over the upcoming 3 episodes. Mike and his wife Cindy started Klatch in 1993, and have been honored with multiple prestigious national and international coffee awards. In the first episode Mike will talk about his coffee story and how bad coffee at the office and a lack of decent cafes for a date can lead to the start of a great coffee venture. The Klatch cafe came first, rather then roasting, and through the interview we'll learn how a cafe can be an amazing catalyst for a successful roastery. Mike will tell us one of those cool “how I found my roaster” stories, which can happen once every ten years. I have a few stories of my own, so if you haven't heard them, go ahead and listen to the previous episodes. Mike found a 24 kilo Diedrich, which initiated a debate about the ideal roaster size for a coffee startup. Mike will also discuss what the minimum load is on a 24 kilo roaster. Mike will tell us if roasting in a cafe in is a good idea or not, and point out the milestones as Klatch Roasting grew from selling a few hundred pounds in 1997 to 400,000 pounds today.
Monday Nov 16, 2015
Monday Nov 16, 2015
You asked Daniel about coffee roast profiles, roasting management, business tips and much more. Enjoy!
Friday Nov 06, 2015
Friday Nov 06, 2015
Daniel Smith started First Fruits Specialty Coffee, Brisbane Australia after his military service with only $2000 in his pocket (wallet). I love his story and I love his innovative ways of thinking out of the box. I am sure you will love this one too.
Tuesday Oct 27, 2015
Tuesday Oct 27, 2015
In this episode I am asking your question from Benjamin Myers from 1000 Faces Coffee. If you want to submit a question
Monday Oct 19, 2015
Monday Oct 19, 2015
In this episode, I talk with Benjamin Mayers about how he started his coffee roasting company, 1000 Faces Coffee. He started the company with one roaster, one container of coffee and an idea to prove to coffee growers that it is possible to make a living while producing coffee with sustainable growing practices in mind. Ben tells us about the initial investment they put into this project, and how a slow-growing company can be an advantage when your goal is also to learn through the process of building the company. We will talk about our experiences of getting our initial wholesale customers, and Ben will give you a roadmap for how to approach your first wholesale customer. The key word here is compassion — understanding the place your potential wholesale customers are coming from, what are their needs, and what is their view on life. Ben will also reveal why he enjoys making mistakes and why should you make mistakes too, and sometimes even need to fail. 1000 Faces is using Diedrich as a production roaster and Behmor for sample roasting. Before they got their Behmor they used a barrel sample roaster. Why did they decided to “downgrade” ? I love to discuss how people select their coffee portfolio, and Ben was kind enough to share. We will talk about the advantages of having a small vs. big portfolio, and why you should select one over the other. In 2013, 1000 faces won the Good Food Award. For me it was a great opportunity to ask if a coffee award like this makes a difference in our business? Is it the same as winning the Aeropress World Championship? Enjoy!
Thursday Oct 08, 2015
Thursday Oct 08, 2015
Have you ever wondered what coffee importers do besides taking our hard-earned money? Well if you did, this episode is for you. In this episode, Jean Heylen from 32 Cup will tell us how the coffee gets from its origin to our roasters. I asked him his opinion on direct trade--when roasters buy coffee directly from the farmer. He will give you the good and the bad aspects of this kind of relationship. I tortured him with questions about samples: when is he happy and when he's not happy to send out samples to his customers. If you decide to go and source your own coffee, listen to him explain his ways of finding gems in the coffee-producing world. I get so many requests for helping to unload green coffee, and finally I had the chance to ask how farmers and producers can contact a coffee importer who can help them to sell their coffee. Finally Jean will reveal what is the ideal customer relation for a coffee importer. Enjoy!
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.