#39 Cold Brew and Butter in Your Coffee

Denet Lewis from Beans N Barbells will reveal how to 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...

Support Civil Liberties and Human Rights in 2017 and Beyond

Hey coffee guys, here is a little story you might be interested in. I am a kid who grew up in a totalitarian regime. I still remember how my dad was taken in for questioning because he said a joke about the Soviet Union and his colleague reported him to the secret service. I was only 15 when in...

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

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...

#37 What Does a Rwandan Barista Dream Of?

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...

#36 Michal Molčan Standart Magazine Episode 2

FOTO by: European Coffee Trip Is Intelligentsia Coffee a Sellout? Is Failing Fast a Good Thing? Second episode with Michal Molcan 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. Find STANDART Magazine on: Standart Magazine Website Facebook Instagram Twitter BOOT CAMP CAMPUS JOB MENTIONED IN...

#35 Standart – The Coffee Magazine

FOTO by: European Coffee Trip 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 Standard magazine are still newbies on the coffee scene. It scares me and scares me what...

#34 The Future of Coffee Roasting

Podcast about the future of coffee roasting business. Are co-roasting facilities the future? There are multiple benefits which are very attractive to the new coffee businesses. - very easy start - low investment - low risk - professional growth within community of like minded professionals and much more. With Floy we will also talk about the most important properties of a successful roasting business, about...

#33 Mistobox Episode 2

PHOTO BY: Neal Cordwell (@Ryannealcordwell) (Thanks!) In the second episode of the interview Seth Mills -- director of coffe at MistoBox will talk more about the MistoBox business model, and will also reveal how do they select coffees for their portfolio and what kind of coffee rosters they like to cooperate with. Finally Seth will answer questions you asked Coffee is...

#32 MistoBox – The Coffee Subscription Business which Survived Shark Tank

PHOTO BY: americanomondays.com (Thanks!) Seth Mills the coffee expert at MistoBox will talk about a very interesting business model - coffee subscription. Mistobox is one of the first coffee subscription services in USA and except the very interesting business model I was intrigued that they were launched using Kickstarter and they also were pitching in Shark Tank. As you will hear in...

#31 Revolutionizing the Vietnamese Coffee

In this episode I interviewed Dietmar Vogelmann from Farmers Blend Coffee. He is a German coffee lover living in Vietnam who decided to change the reputation of Vietnamese coffee. Yes snooty specialty coffee lovers this episode is about robusta! :) Whether you like it or not you have to realize the robusta still rules our coffee industry and is preferred in...

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