Coffee Is Me Podcast

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.

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!

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!

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.

You asked Daniel about coffee roast profiles, roasting management, business tips and much more. Enjoy!

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.

In this episode I am asking your question from Benjamin Myers from 1000 Faces Coffee. If you want to submit a question

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

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!

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.

Did the last episode motivate you to start a coffee cart? It certainly made my brain tick. What is the next logical step after a coffee cart? More coffee carts? In this episode, Gwilym Davies will talk about synergy, starting a joint venture with a business that shares your values but is in a different industry. This was one of Gwilym’s stops on the way to opening his Prufrock Coffee. We will talk about the importance of passion when building your coffee business. We will try to avoid cliches. According to Gwilym, you might not need expensive equipment to start a cafe, all you need is to … DO IT. He reveals the example of a very successful cafe where customers were waiting in line for 45 minutes — and the cafe didn’t even have an espresso machine. There is much more in this episode, including why you should not copy existing businesses if you really want to succeed, how important the quality of your coffee is, and the ideal relationship between the cafe owner/barista and the roaster. Gwilym shares many other

In this episode I will interview Gwilym Davies, who changed the coffee scene in London, won the 2009 World barista Championship, and, despite the fact that he trains the best baristas on the world and is a judge in the most prestigious barista competitions, once said that “espresso is disappointing”. In this episode, we will talk with Gwilym about his experience starting and running a coffee cart in London. Coffee carts are one of the best ways to get into the coffee business; they are very low risk and tons of fun. We will talk about the business versus creative side of a venture. A lot of us wanted to start a business because we love coffee, but is having a coffee business the same as working with coffee? Gwilym will reveal a risk factor for coffee roasters that cafe owners do not have and enjoy! You will hear from my voice that I got a brain freeze. He will tell you what made him start his coffee cart, how he found a partner in crime, how they built their business and run it on a very tight budget, and muc

Ryan will share his experience with crowdfunding his business. He raised $6000 on IndieGoGo, which will help him to start his coffee roasting business. Ryan will share also other perks of doing crowdfunding like letting the world know that you are coming or finding real estate or other potential investors. I will share Green Plantation's story of funding Handground on KickStarter. Join us and let's discover the power of crowdfunding. If you have personal experience with crowdfunding you are welcome to share in our Facebook group Coffeeis.ME.

In this episode of coffeeis.me podcast we will talk about how to select your brand name. I will share a mistake I made when selecting the name of my company - Green Plantation - and how we fixed it. How to get an time proof logo for your brand starting from $5. Ryan will reveal what is he doing with social media before the launch. We will have a short discussion on how popups can help build your email list. Would they annoy your customers? Do you like this podcast? Review us on iTunes and help us to get more listeners. Thanks!

In this episode I will interview Ryan O'Rourke about how he prepared to start a coffee roasting company. Ryan is starting Ironclad Coffee Roasters in Richmond, Virginia. In this episode, Ryan talks in detail about how he selected his production roaster, how he goes about buying green coffee and selecting an importer, his portfolio and pricing policy. The AHA! moment for Ryan came through getting to know Has Bean and its coffee subscription service. Ryan also mentions his virtual mentor Stephen Leighton , CEO of Has Bean. We have a short chat about the advantages and complications of connecting a cafe with a roastery. Ryan reveals why he decided to start his venture in Richmond and we talk about his competition: Lamplighter Roasting Company, Blancharts. We finish with Stephen Leighton and his amazing strategy for keeping coffee fun and avoiding snobbery. Enjoy and do not forget to leave us reviews.

In this episode Willem Boot talks about the past and future of Central American coffee, reveals the hidden gem of the region and describes how to start a successful coffee farm.

What is Coffeeis.me and why would you benefit from listening to it? This episode #0 will explain all that, plus introduces the host Valerian Hrala. Did you know he used to drink Turkish coffee in Kosovo?

Willem talks about the Central American coffee and his coffee farm La Mula, gives tips how to start a coffee farm. Let me know what you think. THANKS.Twitter: @valerianEmail: valerian@coffeeis.meFacebook page: https://www.facebook.com/BootCampCoffee