CART: Recent Episodes
Sustain Coffee Company
CART, a podcast about Coffee and Related Topics.
Join us as we talk through the ultra-coffee basics, café culture with friends, and dive into more detailed science-focused aspects of the fruit we cherish.
Do you have a topic you would like to see covered on the show? Visit anchor.fm/901cart and press message to have your idea submitted!
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In-vogue coffee processing methods, misunderstanding poverty, unrealistic Western expectations, and the most important coffee book you can read right now.
Dante and Joseph sat down to talk through these topics and more! Joseph had quite a lot to say in this one, so props to Dante for enduring his word vomit.
As coffee professionals, there are still many areas that we do not fully understand. Oftentimes, these gaps in our knowledge could be viewed as blindspots and typically there is not much out there in the way of literature to learn more. This is where Cheap Coffee by Karl Weinhold comes in. This book is full of rich information that often goes undiscussed in our industry. While Weinhold states that the book is just scratching the surface, we still think it covers a lot of our blindspots in coffee knowledge.
Here is where you can purchase his book: Cheap Coffee: Behind the Curtain of the Global Coffee Trade — Roast Magazine
We also encourage you to check out the lecture that Joseph eluded to in his mix-up at the beginning of the video. You will need to make an account for this one, but the video is free and there are a great deal of other free resources on the site.
Dr Mario Fernandez lecture: Coffee Knowledge Hub | Course: On green coffee identity @ CoffeeKnowledgeHub Online - November 19, 2023
Thanks as always for watching/listening! Be sure to like the video, give us a review on Spotify, and subscribe!
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We've got a lengthy episode today!
Joseph sat down (virtually) with Conor Conway, the Director of Coffee and Co-Founder of Epoch Chemistry. Conor just placed in the top six of the Canadian Barista Championships! This episode says a lot about Epoch Chemistry and its approaches. Joseph and Conor shared a lot about the intersection of hospitality and education within a cafe.
"How we convey quality is not just flavor."
Thanks again to Conor for taking time out of his busy schedule to chat with us!
Check out Epoch here
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Welcome back to Season Season "SHOP TALK TOPICS"!
Say that three times fast.
Shop talk topics
Shop talk talpics
Opps, try slower.
Shop.. talk.. T O P I C S
ANYWAYS!
In this epsiode Dante and Joseph shoot the breeze and talk all about their experiences tweaking brewing ratios. Should you go high or low? Stick to the class 1:16 or go crazy at 1:12? The possibilities are endless!
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Join Dante and Joseph as they sit down to have a sort of "State of the Union" conversation regarding the coffee industry within Memphis. From addressing the much-discussed burnout to talking about where we think the passion has gone in our city, it's a jam-packed episode!---
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BE SURE TO CHECK OUT THE POLL! WE WANNA HEAR FROM YA
In this episode, Dante and Joseph chat about the advantages and disadvantages of heavily branded products. What justifies one roaster charging more for their coffee if it is the same green? How does the marketing of a product (or lack thereof) increase perceived value?
Lots of thoughts and opinions on this one, curious to hear from you all on shared thoughts!
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Dante and Joseph sit down to chat about different approaches to brewing that have to do with aroma and ratios. How much do these things matter to your brewing experiences, and what makes coffee taste so much better at a cafe than at home?
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In this episode Joseph covers...
In regards to shop-talk concepts - there is an importance found in trying coffees that are outside of either our comfort zones or ones that are just plain exciting.
There is this often tricky line to walk as a coffee professional, where you experience excellent coffees on the usual, which causes there to be a sort of blindness to just how lovely the coffees that you consume on a regular basis are.
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This week Dante and Joseph sat down and had a conversation regarding automation and whether or not they see it as a good or bad thing. Stay tuned to the end where they changed the topic and covered their top three coffee-growing regions.
As always, Patreon members get the show early.
<3
Thank you for the support---
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Dante and Joseph are back at it again!
The two chop it up and talk about complacency, burnout, and their outlook on the state of the coffee industry here in Memphis.
The conversation is a rather vulnerable one, and we appreciate you listening.
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Welcome to season SEVEN of the podcast. This season is titled, "Shop Talk". We hope to discuss the nitty-gritty details of our industry and hope to be honest in our chats and perspectives.
This episode was a conversation between Dante and Joseph. Here are some of the things that were covered:
- Coffee processing methods as they relate to adjacent industries such as beer and wine
- Economics/sociology elements in regard to how specialty coffee is presently priced
- Why are we okay spending more on craft alcohol than we are on specialty coffee? Is there a disconnect, or are those spending $30 on a bottle of wine willing to spend $30 on 8oz of whole-bean coffee?
- Idealistic views of possible alternate take to seasonal drinks at your local cafe.
EXCLUSIVE 10 MINUTE FINAL TAKE! (PATREON ONLY)
- The importance of worker's knowledge and perspectives + bar tenders vs. baristas
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Thank you, thank you, thank you! The past year doing pop-ups weekly at Boycott has been lovely. We are grateful to everyone who has come to support us! <3
Lots of fun stuff coming down the line that we are excited to share with you all.
Be sure to follow along with us on our next move.
Happy brewing.- The Sustain Crew
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We had the privilege of chatting it up with Prestin Yoder of Flower Child Coffee!
Joseph and Prestin talk about an array of topics. Here are some of the highlights:
- Screen sizes as it relates to coffee roasting
- Extraction techniques for light roasted coffee
- Where does taste take you?
- Hot takes on popular processing methods
- Terrior and varietal as they point to distinct tasting attributes
Check out Flower Child here
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Joseph runs the gambit on this commute episode. Here is a rough outline of some of the talking points covered in this episode:
- Coffee processing as it relates to perceived quality
- Coffee processing as it relates to roast development
- Experimental coffee processing
- Coffee cuppings as an amenity provided by a cafe, versus as a paid experience
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Coffee scoring is something we have been chatting about a lot lately. So what's the big deal?! Listen to Joseph give a brief explanation on how coffees are scored (and in a lot of ways assigned their valuable attributes), and some ways we can respond as everyday coffee drinkers.
Here is the coffee scoring sheet we talked about!
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This podcast episode is a funky one! A little shorter than normal and recorded while commuting, this episode reveals some of our thoughts regarding trust within the coffee industry.
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This was a fun one! YouTube video to follow - be sure to get subscribed.
Joseph Jenkins and Nick Griffin sit down to chat about the history of the siphon brewer. (With the aid of CHATGPT, that is)
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We are joined by Noah of Ravenous for this fun conversation!
Be sure to check out our YouTube channel for the video mentioned at the top of the show.
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"As with most passions, especially creative ones, inspiration tends to spark motivation"
Returning to the coffee journey timeline, once again.
This time we want to discuss a point that we are experiencing, and one that is a little harder to navigate than the others.
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"Buna fi nagayaa hin dhabina"
"May your house lack no coffee nor peace"
"The coffee industry as we know it today is the direct result of the labor of enslaved Africans in Brazil."
This episode was quite a speed run, but it was insightful nonetheless!
Happy to sit down for a quick chat with the man himself, Bartholomew Jones of Cxffee Black.
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BUY COFFEE-TASTING TICKETS HERE!!!
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Our modern-day cafes are pretty different when we think of coffeehouses, as they used to be called. They are different in their goals, intentions, and the people groups they include. It is hard to imagine a cafe today that is not a hotbed of patrons hunched over their laptops studying, working, or collaborating. While the inner happenings including the scenery, menu offerings, location, and character of cafes look different from the coffeehouses of old, there are many things that are systemically the same.
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If there was ever a time that the most hyper-specific topics of news, politics, hobbies, and just about anything else were easy to access, it would be right now. As each day passes, we gain access to more and more layers of content, endless pages of scrolling text, video, and images - all of which are trying to tell us something.
That beckon for our attention could be so that we side with something political (which is many times on social media), or so that we purchase something we did not know we wanted, or simply provide us the information needed to dress for the weather ahead. Let it be known that word of mouth and gossiping has not and will not cease, but there was a time, not even that long ago when it was the only option.
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READ THIS SCRIPT
WELCOME TO SEASON SIX! This season will be history focused.
Can you imagine coffee being something that was considered morally wrong and even illegal? As something that is rooted in our culture today, it is hard to fathom.
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Sources used:
https://www.ozy.com/true-and-stories/the-islamic-roots-of-coffee/32702/
http://www.deathbycoffee.net/ourjourneycoffeeblog/coffeebansinhistory
https://coffeeabout.com/coffee-consumption-by-country/
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Today we are going to review some of the conversation points from our most recent workshop. If you were there and got the chance to go hands-on with us, thank you again!
This workshop was slightly different from previous ones, as we spent the most time we have ever spent diving hands-on into sensory development. This was achieved by having attendees do several things. Listen to find out how we did it.
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VOTE FOR WHAT YOU WANT
Read this podcast script on our website, or support it on Patreon. <3
Sulawesi Coffee and the Sumatra Effect - Sweet Maria's Coffee Library (sweetmarias.com)
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For today's episode, we will be reviewing some of the data gathered from this year's Grind City Coffee Expo. If you were there and came to our booth, hello and thank you! It was a great day chatting up coffee with people, and so many attendees had kind things to say to us, which was quite encouraging.
In true Sustain fashion, we set up a sort of experiment with three different variables to observe, the same as last year. We did not start off doing this the same as last year intentionally, however, it proved to be an engaging way for attendees to understand what we were trying to convey.
VOTE FOR WHAT YOU WANT
Read this podcast script on our website, or support it on Patreon. <3
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Today we will look at an experiment that we conducted in order to answer a question we had. The initial question that we had was “do lower brew temps equal lower TDS values?”
This can be a larger conversation of how brew temps affect TDS at all. We are simply looking to answer a question, perhaps not as an ultimate scientific answer. But at least as a direction for us to think in.
We will look at our hypothesis, findings, and land on some conclusions for today’s findings.
Read this podcast on our website, or support it on Patreon. <3
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The title says it all!
Today our guest is a first-time voice on the show, Lillie Blanton. With an education in law, Lillie has worked in the coffee industry for a collective four years. Some of the cafes she has served at include La Colombe in DC, Betterbuzz in San Diego, and now City & State in Memphis. Lillie is excellent at customer interaction and exhibits a quick bar flow technique when working barista shifts.
Lillie is the life of the party and is especially so while behind the bar. This character trait alone is a lovely addition to our collective coffee industry.
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Reduce, reuse, recycle.
We have all heard these three words repeated, and perhaps we have been the ones to repeat them.
Reduce, reuse, recycle.
Does it seem odd that we tend to focus on the second two words, and more often just the third word - recycle?
Reduce, reuse, recycle.
What if recycling was treated as the least important of the three steps, and we placed more importance on the reduced element?
It seems these words are not in this specific order by mistake and could be viewed in terms of weight & importance.
Join us for a conversation on a topic that is perhaps broader and wider than we could realize.
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REFERENCES AT BOTTOM OF BLOG
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Today’s episode will be a bit different from the normal show. When writing a script, we felt it necessary to address our city instead of talking about a coffee topic; next episode we will resume our standard programming.
We will look at two aspects today: the reality of tragedy, and the beauty of unity within the city we call home, Memphis.
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Have you ever heard someone say, “This tastes like chocolate!” or perhaps something hyper-specific like, “This tastes just like Hershey’s Cookies & Creme candy bar!” when they are tasting a said coffee? Or really any other thing?
Today we would like to provide a few real-life processes that you can implement into your everyday activities in order to improve your coffee tasting, and perhaps even your coffee brewing. The wonderful thing is that the concepts talked about today require nothing more than using your attentiveness and mind in your day-to-day routines.
The areas we would like to apply these to are as follows:
- In your cooking (this will connect us to brewing)
- In your daily food consumption (yeah, even the not-so-healthy consumption)
- In your special food consumption (those meals cooked by others, at your favorite restaurant, or those little treats you look forward to at your bakery)
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When doing the preliminary research for this episode, we could not find too many scientific sources on the topic. Or at least how we had originally envisioned it. Most of the data we found was less so about coffee specifically, and more so on caffeine as a whole. Today's episode will be brief and serve as a sort of introduction to a topic we have had rolling around in our minds and on our spreadsheets.
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This week's episode is a geeky one!
We’ll start our conversation by reminding ourselves that brewed coffee, while brewed, is still mostly water. A common understanding is that coffee is upwards of 99% water, and this concept is derived from the values we find using a refractometer. When we use a refractometer to see TDS values, they typically fall in a range that is under 2%, hence our 99% generalization.
With this reminder, we can derive a further concept. Water from different sources results in different end results between brews. Have you ever brewed coffee at home, then brewed elsewhere (a friend's house, camping, etc.), and found that the end results were not accurately replicable? Or perhaps you tasted a coffee at your favorite cafe, loved it enough to purchase a bag and even use the same recipe as the barista who served you - yet your brew is just not the same. We have even experimented with this by measuring the TDS of our brews at different locations, and even if the values are within .05% of each other, the taste still seems to vary; this issue even exists even within water that comes from the same city source.
Herein exists a common frustration we see the community facing with blanket recipes that we all provide - taking water type into consideration is vital when developing repeatable brew recipes.
Today we are going to take a broad approach and discuss a few topics:
- When and why, one should formulate their own brewing water
- Our own experiences with deciding to formulate water
- Water temp stabilization and its reflection in TDS values
- Decision making without the aid of a tool such as a refractometer
- When to let taste be the guide and even ignore the science of the situation
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Noah Randolph is back in the studio with us today! Big shoutout to him for saving the day.
Join us for a dialogue on macro versus micro approaches to how we taste coffee.
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This week we will continue to expand on this conversation of coffee freshness by:
- Observing how grind size affects CO2 release
- Beginning to discuss the separation of aroma, taste, and flavor
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FURTHER READING:
Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee (acs.org)
The Coffee Cupper's Handbook (Digital Version) – SCA Store
CQC 4.01 Subdividing Flavour - Barista Hustle
World Coffee Research | Sensory Lexicon
If you have been in the specialty coffee scene for any duration of time, you know that freshness is a popular talking point. In fact, freshness was at the forefront of the third-wave movement in the beginning. Staying as close to the original product and enjoying it that way is a concept that we have had embedded in our minds for likely upwards of a decade. Yet, we are moving closer and closer to a new wave of the speciality industry. Within the chaos that was the height of the pandemic, we (being the specialty coffee community) have had lots of time to experiment with coffee in ways that maybe we would not have otherwise. Freshness is on the tail end of this experimentation and observation.
Today we are going to try and address the following:
- Understanding carbon dioxide formation
- Extending our knowledge of freshness post-roast
The hope is that by the end we will have a clearer understanding of what is happening beneath the surface of our coffee brewing experiences.
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REFERENCES/FURTHER READING:
We're having trouble adding links on here, check back soon! <3
To transition into our new season, we are going to refrain from the science heavy conversation with a bit of a palate cleanser; We will be discussing social anxieties that exist within the specialty coffee industry. But we won’t be doing this alone. In addition to being a friend, we have someone here in the studio with us who is also our coffee supplier and roaster, Noah Randolph.
Noah reveals some of his struggles with social anxiety as a byproduct of working in specialty coffee. We are really happy to have shared this conversation and hope it can serve as an encouragement to all of our service laborers out there!
PODCASTS WILL NOW BE UPLOADED EVERY OTHER WEDNESDAY! THANKS <3
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HAPPY BIRTHDAY TO... SUSTAIN!
It's already been a year that we have been set up in our HQ space. To celebrate, we are having a birthday themed pop-up!
Some of the highlights:
◾ MERCH! (FINALLY, t-shirts!)
◾ A tasty seasonal drink
◾ Pour-over bar (three carefully selected coffees)
◾ Vegan cosmic brownies (with a candle, of course)
Bring your own cup if you gotta dash.
See you soon!
May 21st
10 am - 4 pm
3097 Knight Road
Dante's takeover is a WRAP! Don't worry, you will still find him on our YouTube channel and teaching in-person classes.
Listen in as Dante returns to discussions of burnout, as well as recapping some of the concepts introduced to us during his takeover of the show.
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WE'RE BACK! After a bit of hiccups and delays, we got Sustain barista Dante back in the studio.
Join Dante as he discusses some parallels between personal growth and getting out of your coffee-brewing comfort zone.
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This week's episode Dante explores the concept of creativity and how it relates to your coffee journey. Listen in as he explains how he is getting out of his coffee comfort zone, and some prompts to help you do the same!
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Joseph takes on this week's episode and talks about coffee cupping as it relates to discipline!
At the top of last week’s show, in the whatcha drinking segment, it was mentioned that we did a coffee cupping. We wanted to take time today to discuss this subject in more detail.
We hope to explain the following:
- what coffee cupping is
- why we should make it a regular practice
- how it helps us as coffee brewers and professionals
- how it relates to discipline as a whole
BUY COFFEE CLASS TICKETS HERE:
Coffee Cupping & Brewing Workshop Tickets, Fri, Mar 18, 2022 at 7:00 PM | Eventbrite
REFERENCES:
What is Coffee Cupping? (baristainstitute.com)
Protocols & Best Practices — Specialty Coffee Association (sca.coffee)
SCAA Cupping Form (atlanticspecialtycoffee.com)
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For this week's episode Dante reviews his first episode and speaks to the power of discipline in your coffee brewing rituals. Don't be fooled by the subject topic, there were plenty of laughs in this week's recording.
Enjoy the episode and let us know your thoughts!
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"While your motivations could be anything, what you are inspired by stays relative to your overall goal." <--- Our favorite of Dante's thoughts for this episode.
Listen in as Dante contrasts these two words and how they relate to all of our positions in the coffee industry!
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Dante was unable to come to the studio due to being exposed to COVID, but not to fear - he has tested negative and is feeling good! Yet, out of extra precaution we decided to let Joseph the reins for today.
This episode script has been inspired and somewhat dictated by us recently finishing a book titled The Broken Village written by Daniel R. Reichman, an Assistant Professor of Anthropology at the University of Rochester. The compact read follows the story of “a remote village of Honduras by the name of La Quebrada and how it transformed from a merely a coffee growing community to a hotbed of undocumented migration to and from the United States.” While this ethnographic story largely focuses on the topic of migration, it also has many sections that cover coffee topics.
Today’s episode could be viewed as a personal reflection of this chapter, and things that have been brought to the forefront of our mind.
Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain.
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RESOURCES:
International Coffee Agreement - Wikipedia
Fair Trade VS Direct Trade Coffee: Which Is Better For Coffee Sustaina | JavaPresse Coffee Company
The Broken Village: Coffee, Migration, and Globalization in Honduras: Reichman, Daniel R.: 9780801477294: Amazon.com: Books
Join us for our second popup event!
We'll be hanging at our HQ with some tasty pourovers, baked goods, and even some Wii bowling.
Follow us on Instagram to see updates and the menu when it drops.
January 22-23
11 am - 4 pm
3097 Knight Road
Memphis, TN
See you there!
It's season FOUR of CART!
We have Sustain barista and educator Dante Baker in the studio for this season.
For this week's episode, Dante shares his perspective on the tried-and-true manual brewer: the CHEMEX. Dante finds it really helpful for practicing other methods of brewing and shares why he thinks that is. Listen in and see things how Dante sees!
Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain.
Check out the Website
Follow us on Instagram
Support us on Patreon
Subscribe on YouTube
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It's season FOUR of CART!
We have Sustain barista and educator Dante Baker in the studio for this season.
For this week's episode, we have Dante talking about how feeling burnout is not all that bad. Dante also covers some of his perspectives on how to spot burnout along with some active steps to take in mitagating the feelings of it.
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain.
Check out the Website
Follow us on Instagram
Support us on Patreon
Subscribe on YouTube
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Welcome to season FOUR of CART!
We have Sustain barista and educator Dante Baker in the studio for this season.
Listen in as Dante talks through his coffee journey, sugar addiction, and how brewing coffee as a ritual has become a healthy discipline.
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, coffee resources, and learn more about what makes Sustain - Sustain.
Check out the Website
Follow us on Instagram
Support us on Patreon
Subscribe on YouTube
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Today is a bonus episode where we reconnect with a long-time coffee friend, Zack Jennings.
Zack was one of our first coffee mentors and we have always respected his desire for excellence. Listen in as we talk through his coffee journey and how it has brought him to an intersection of craft coffee, cocktails, and food.
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
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This is a YouTube video, too! We encourage you to check it out. Sustain Coffee Company - YouTube
Upwards of 40% of the US owns a single-cup brewing machine. Why is this? Are they even worth using?
Our initial impressions were that the Keurig leans towards under extraction, due to low brew temps, insufficient grind sizes, and rapid brew times To see if these impressions were correct, we did some experiments. Listen in as we discuss the timeline below, along with sharing our general taste impressions.
- HISTORY
- FUNCTION / APPEAL / PRICING
- EXPERIMENT & DATA REVIEW
- REALITY CHECK
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
--
---SOURCES USED, SOME ARE CLICKABLE---
What are the internal brew temperature ranges of my brewer? (keurig.com)
Can I adjust the brew temperature of my beverage? (keurig.com)
A Brief History of Keurig Dr. Pepper, Formerly Keurig Green Mountain, Formerly a Quaint Little Coffee Roasting Business - Buy/Don't Buy - Reliable, No-Nonsense Product Research (buydontbuy.net)
How hot is the water in the brewer? (keurig.com)
Green Mountain Coffee Roasters® | Breakfast Blend Coffee | K-Cup | Keurig US
How to Achieve Optimal Brew Temperatures with a Keurig® Coffee Maker (crosscountrycafe.com)
Keurig to Take Control of Dr Pepper in $18.7 Billion Deal - Bloomberg
Top 100 Food and Beverage Companies of 2020 in U.S. and Canada (foodprocessing.com)
How Bad Are K-Cups for the Environment? - The Atlantic
Single-serve coffee market - statistics & facts | Statista
The inside story of Keurig's rise to a billion-dollar coffee empire - The Boston Globe
How much better can coffee from a Keurig pod machine get? - The Washington Post
For today’s episode, the Sustain team is gearing up for the upcoming Grind City Coffee expo, right here in Memphis.
As we know, quality water is vital for coffee brewing, and Memphis has the special advantage of having excellent tap water.
In light of these things, we have decided to highlight some of our talking points that we will be covering at our booth.
Sweet, acidic, astringent… These are some of the taste descriptors we strive to balance when brewing coffee.
But there are many other descriptors...sour, mouth-drying, juicy, sharp, soft, roasty, delicate, floral, the list goes on.
These are just a few of the words we find ourselves using when talking about the taste of a said coffee. Perhaps we understand over and under extraction and the descriptors that match each of them, but do not exactly know why it is that way. We have been taught that variables such as grind and time are huge contributors to taste (which they are) but how can we observe this scientifically?
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
--
---SOURCES USED, SOME ARE CLICKABLE---
Coffee Standards — Specialty Coffee Association (sca.coffee)
Understanding the Coffee Control Brewing Chart | coffeeperception (wordpress.com)
Towards a New Brewing Chart | 25, Issue 13 — Specialty Coffee Association (sca.coffee)
The Role of TDS in Coffee & the Science Around your Brew (hannainst.com)
Snell's law - Wikipedia
wri89-4131.book (usgs.gov)
WQR 2015_final.pdf (mlgw.com)
Last year, we constructed a timeline based on where one might find themselves in their coffee journey. This concept was brought on by a listener submitting a question that resulted in being one of the points on the timeline.
The idea is that with most things in life, there are times where one can feel distinctly different. Meaning that the emotions and passions felt when initially introduced to something, may be quite different after a said amount of time.
The timeline was presented as follows:
- A [INTRODUCTION/DISCOVERY]
- B [HONEYMOON]
- C [MATURITY]
- D [POTENTIAL COMPLACENCY]
- E [DEPARTURE/DISTANCE]
While there are five points on this timeline, we will only be observing one. As mentioned on episode 18, each of these points could be discussed in depth on individual episodes.
An important thing to note: these points on the timeline are often visited or experienced out of order, along with the potential to be revisited.
Now that we are reminded of our timeline, let’s talk about the complacency stage.
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
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A Memphis friend posted about this from a different perspective, check it out below!
A Way To Remember Why You Create - YouTube
Ah, chocolate. A special treat that has been rather universally enjoyed and celebrated for much of our human history. The way we consume chocolate today has come a long way from our ancient times where the cacao was used only for it’s pulpy fruit. The Aztecs and Mayans believed it to be a magical product and even used it as a form of currency. Could it be that it’s use as currency has only excelled?
Chocolate is a $100 billion dollar industry, with a product that is consumed by individuals around the globe. It is not just in our chocolate bars, but in our cereals, cookies, smoothies - it’s practically in everything if you want it to be. But has there been a disconnect with understanding exactly how that product got on the shelf? Like many industries (food, fashion, coffee), there is an easy disconnect that far too frequently occurs between consumer and producer. This disconnect causes a desire to want products as cheap and as rapid as possible, usually at the expense of a laborer.
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
--
---SOURCES USED, SOME ARE CLICKABLE---
worldcocoafoundation.org/blog/history-of-cocoa/
exquisitochocolates.com/pages/our-origins
youtube.com/watch?v=Jl0IDXkYKbk&ab_channel=Eater
slavefreechocolate.org/
kanoknapat.wordpress.com/2010/01/06/raising-the-bar-addressing-the-ethical-issues-in-cocoa-production/
laborrights.org/blog/201102/dark-side-chocolate
laborrights.org/blog/200908/child-trafficking-cocoa-industry-continues-theres-new-way-take-action
morningconsult.com/opinions/forced-child-labor-in-cocoa-twenty-years-of-failure/
web.archive.org/web/20060917014323/http:/vision.ucsd.edu/~kbranson/stopchocolateslavery/atasteofslavery.html
dol.gov//ilab/reports/child-labor/list-of-goods
dol.gov/sites/dolagenciesgov/files/ILAB/child_labor_reports/tda2019/2020_TVPRA_List_Online_Final.pdf
open.spotify.com/episode/2bFDa7FB7jfHVlMDv9PguX?si=Sb-y5ClhStaHTcTzDwZICg&dl_branch=1
sites.google.com/bostonk12.org/childlabortochocolate/home
dol.gov/agencies/ilab/our-work/child-forced-labor-trafficking/child-labor-cocoa
youtube.com/watch?v=jL12jSMyg8A&ab_channel=TiborRoussou
fern.org/publications-insight/cocoa-why-the-european-union-must-act-now-to-eliminate-deforestation-and-child-labour-from-the-chocolate-we-love-18/
open.spotify.com/episode/68WxB9d7gQqRAChmz5MQz3?si=8__yYXx5SKuUgHz88nOuUQ&dl_branch=1
cnbc.com/2021/06/17/supreme-court-rules-in-favor-of-nestle-in-child-slavery-case.html
cocoainitiative.org/wp-content/uploads/2019/04/Cocoa_EN.pdf
visualcapitalist.com/cocoa-a-bittersweet-supply-chain/
Strap in for a longer-than-usual solo episode!
Welcome to season three of CART. We kicked this season off with a short series titled “SOFA CHATS”. During this series, we sat down with a handful of roasters specifically and discussed their position in our complex, growing coffee industry. If you have not had a chance to listen to those episodes, we encourage you to add them to your queue and get caught up!
For today, our Sofa Chat interview series comes to a pause. To make the transition, over the next few episodes we will be touching on topics that pertain to adjacent industries. This is CART, after all, and we think it is time we discuss some of the related topics of that show title.
To do this, we will have an introduction to TEA.
This will serve as a foundational piece that will aid not only in understanding tea, but will also benefit in tasting coffee more accurately and vividly. Likewise, this will help us have a strong foundation related to TDS and Extraction Yields, where we will delve into the exact science of what under and over extraction looks like numerically.
This episode is broken into four sections, which will aid in achieving a rounded foundation.
- History & Origins: this section will cover things that pertain to where tea originated from, along with how different countries help define what a said cultivar is defined as.
- Varieties & Harvests: this section will give an overview of the different teas that are available to us, along with their respective harvest seasons and processing methods.
- Molecular Makeup: here we will look at the chemistry component of tea as a way to understand the science of why a tea tastes the way it does.
- Preparation & Application: in this final section we will apply the previous sections to how we brew a given tea - the tasty part!
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
--
---SOURCES USED, SOME ARE CLICKABLE---
redblossomtea.com/blogs/red-blossom-blog/what-is-a-tea-cultivar
www.britannica.com/topic/tea-beverage
www.earthstoriez.com/tea-china/
www.teaanswers.com/history-tea/
www.ncausa.org/About-Coffee/History-of-Coffee
www.vahdamteas.com/blogs/tea-us/caffeine-in-tea-busting-the-myths
www.vahdamteas.com/blogs/tea-us/the-types-of-tea-the-variety-and-what-do-they-taste-like
www.vahdamteas.com/blogs/tea-us/is-tea-acidic
www.sciencelearn.org.nz/resources/1661-the-science-of-tea
www.smithtea.com/pages/gaiwan
www.sciencelearn.org.nz/resources/1661-the-science-of-tea
www.coffeeteawarehouse.com/tea-history.html
livejapan.com/en/in-hokkaido/in-pref-hokkaido/in-sapporo_chitose/article-a0001058/
dash.harvard.edu/bitstream/handle/1/8852211/Dewitt,_Patricia.pdf
shizen.us/learn/a-brief-history-of-tea
*This is part two of another episode, be sure to listen to part one first!
Welcome to SEASON 3 of CART. We are calling this season "Sofa Chats".
We'll be bringing a guest in and talking to them about topics related to their position in our complex industry.
It's hard to believe that we have already produced two seasons of this show, and it's because of YOU for listening and encouraging us.
To kick off the season, the first few episodes will be discussions with roasters specifically.
For our fourth episode, we have Alexander of Boycott Coffee. This conversation will be split into two episodes, but fear not - both parts will be uploaded this week!
Alexander is a long-time friend of the show, and among one of our favorite people to talk coffee with. We have been attempting to record an episode for quite a while now, and the time has finally come. Listen in as we discuss some popular industry buzz words, and how we can actually live them out.
Shout out to Alexander for taking time out of his day to record this episode with us for a SECOND TIME. Yep. The first episode got wiped!
Check out Boycott's Instagram by clicking HERE.
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
CLICK HERE TO BUY TICKETS
It’s about that time again. Brew some coffee with us! Maybe you’ll hear some cool news while you’re there. 😉
How to save your spot?
Cashapp ➡️ $sustaincoffee
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Our website ➡️ 901sustaincoffee.com
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When?!
Friday, September 17th
Where?!
At our HQ space, located at 3097 Knight in Memphis TN.
What time?!
7pm
Welcome to SEASON 3 of CART. We are calling this season "Sofa Chats".
We'll be bringing a guest in and talking to them about topics related to their position in our complex industry.
It's hard to believe that we have already produced two seasons of this show, and it's because of YOU for listening and encouraging us.
To kick off the season, the first few episodes will be discussions with roasters specifically.
For our fourth episode, we have Alexander of Boycott Coffee. This conversation will be split into two episodes, but fear not - both parts will be uploaded this week!
Alexander is a long-time friend of the show, and among one of our favorite people to talk coffee with. We have been attempting to record an episode for quite a while now, and the time has finally come. Listen in as we discuss some popular industry buzz words, and how we can actually live them out.
Shout out to Alexander for taking time out of his day to record this episode with us for a SECOND TIME. Yep. The first episode got wiped!
Check out Boycott's Instagram by clicking HERE.
--
Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
Welcome to SEASON 3 of CART. We are calling this season "Sofa Chats".
We'll be bringing a guest in and talking to them about topics related to their position in our complex industry.
It's hard to believe that we have already produced two seasons of this show, and it's because of YOU for listening and encouraging us.
To kick off the season, the first few episodes will be discussions with roasters specifically.
For our third episode, we have Kenny of Ethnos. We have been retailing coffee from Ravenous for a few months now. Join us as we discuss not only Kenny's story and approach to coffee, but also delve into Memphis specific perspectives and visions.
"The way our approach needs to be is more like a compass than a map."
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
Welcome to SEASON 3 of CART. We are calling this season "Sofa Chats".
We'll be bringing a guest in and talking to them about topics related to their position in our complex industry.
It's hard to believe that we have already produced two seasons of this show, and it's because of YOU for listening and encouraging us.
To kick off the season, the first few episodes will be discussions with roasters specifically.
For our second episode, we have Noah of Ravenous. We have been retailing coffee from Ravenous for a few months now. Join us as we discuss Noah's artistic outlook on roasting, and hear what he as a roaster hopes to highlight.
"It has the body of a Guatemala but the acidity of an Ethiopian" How meta.
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
--
Welcome to SEASON 3 of CART. We are calling this season "Sofa Chats".
We'll be bringing a guest in and talking to them about topics related to their position in our complex industry.
It's hard to believe that we have already produced two seasons of this show, and it's because of YOU for listening and encouraging us.
To kick off the season, the first few episodes will be discussions with roasters specifically.
For our first episode we have Charles of Dr. Beans. Charles, much like us, is a coffee geek!
We started the show by posing some questions:
-
How does roast development relate to grind size when brewing?
-
Why do we let coffee rest after it has been roasted?
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Is channeling in coffee brewing always a bad thing?
"Today I could be a subject matter expert and I can also be met with failure."
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
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Today we are joined by a dear friend and colleague, Isaac Redding. It has been a while since we sat down and had a proper dialogue revolving around our passion for brewing coffee.
Join us as we review some of the most common mistakes we have made in our coffee brewing journey. From messing up a pour-over, to being afraid of adjusting variables, we covered quite a lot in this episode!
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
Send a voice message Message Us!
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Today we are joined by Nick Griffin! The topic is a pretty simple one, but we think you might learn a lot from it.
We did have some funky audio issues with this one, hopefully you will not find them too distracting.
After dialoguing for a few minutes, we landed on a few highlights for this conversation:
How do we enjoy a coffee shop?
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Assume the best
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Respect and honor those said indiuvals
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Understanding that not everything you try is going to be the best
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Staying out of ruts, taking breaks, and giving yourself room to breathe
Listen in and find out how we landed on those points, and how they apply to our coffee journeys.
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
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Waves upon waves. Movements that are as intricate as the molecules that make up the substance we call water. Changes of pace and perspectives, evolutions of practices and standards. Wave number one, followed by number two, then overthrown by a third.
Today we hope to recall how the coffee industry has arrived at where it is today, and perhaps question how it will be moving forward. We aim to do this by:
- Defining specialty coffee
- Observing previous waves/movements
- Looking at where are we now and how do we move forward?
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REFRENCES USED:
https://coffeeofthenorth.org/specialty-coffee-definitive-guide/
https://sca.coffee/research/what-is-specialty-coffee
https://scanews.coffee/2018/07/17/memoriam-erna-knutsen/
https://scanews.coffee/2018/07/17/memoriam-erna-knutsen/
https://sprudge.com/erna-knutsen-specialty-coffee-legend-video-will-inspire-56318.html
https://www.womenincoffee.org/
http://coffeenerdbook.com/
https://www.bing.com/search?q=Achilles%20Gaggia&qs=n&form=QBRE&sp=-1&pq=achilles%20gaggia≻=1-15&sk=&cvid=8C27AECDB4C942638A38287039D54693
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
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It was a late Thursday evening. We were three cups of coffee in by 9pm. Hear the cat meow, hear the air condition roar in the background.
This episode we were joined by our friends Dante and Jonathan. In our coffee drinking, we began to discuss coffee topics. Naturally we decided to make the most of the conversations and turn on the microphone.
Join us as discuss why we visit shops, what prevents us from visiting a said cafe, and even what we have missed about the energy a cafe can have.
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
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Many cafes are moving towards automation in as many fronts as can be afforded. Some of these are beneficial to the barista - auto dosing grinders to reduce waste, auto tampers to reduce strain, and efficient batch brew and espresso machines. Yet, full automation is likely not the only solution. If the human element of brewing, and really any other process is removed, then the chance for error is reduced, right? Human error has a tendency to be seen as undesirable, but why? Does removing human error from the mix really fix a said problem?
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
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Washed, dried, natural… What do all these terms mean? How are they important to us? You may have heard your barista include these terms when describing how a said coffee tastes. This is because the taste that a said cup will possess rely on a few connected factors. Of course topography of a said region will impact the end product, and we know that roasting is key to highlighting the natural flavors that exist. But there is yet a third piece to the puzzle - processing.
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
--
RESOURCES USED:
Coffee Defects & How to Avoid Them: A Producer’s Guide - Perfect Daily Grind
Recognize Defects in Coffee (olamspecialtycoffee.com)
Coffee Processing Method | Download Scientific Diagram (researchgate.net)
Coffee Processing Methods – drying, washing or honey? (baristainstitute.com)
Guide To Coffee Processing: The Wet And Dry Method - Coffee Of The North
Coffee Processing 101: Washed, Natural or Honey (homecoffeeexpert.com)
If there is anything that marketing tactics tend to do it’s this: confuse consumers. Using the name of an already existing thing but making it different from that existing thing is a prime example. Imagine selling a radish, but instead of calling the radish just that, you call it carrot instead. How confusing is that?! Similarly, there ere are some confusing elements in the coffee world that have perhaps been marketed to us in ways that are not fully accurate.
Today we hope to clarify some things about roast levels, and we will do that by:
- Observing the stages of roasting
- Seeing how taste preferences can get in the way of objectivity
- Determining your taste preferences then challenging them
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Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
In this episode we cover the core pieces of brewing equipment needed to start at home!
After a full year of no in-person coffee classes, we figured it would be beneficial for us to return to our roots and discuss some coffee brewing basics. The entire reason we started Sustain was because we noticed that there was a lack of understanding on coffee. This absence of knowledge seemed to stem from a lack of education, and the education resources we did see were not exactly benevolent in nature. This led us to realize that many in our community were reluctant to ask questions about coffee, because they were either intimated or fearful of looking foolish.
We realize that coffee can be incredibly intimidating, and we don’t think it should have to be that way.
Join Joseph Jenkins and Dante Baker as they review some basic coffee principles. These are fundamental concepts that are necessary for nearly all facets of coffee brewing. No matter where you are on your coffee brewing journey, we hope this can help in putting your best foot forward in your approaches.
--
Don’t forget Sustain Coffee to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
After a full year of no in-person coffee classes, we figured it would be beneficial for us to return to our roots and discuss some coffee brewing basics. The entire reason we started Sustain was because we noticed that there was a lack of understanding on coffee. This absence of knowledge seemed to stem from a lack of education, and the education resources we did see were not exactly benevolent in nature. This led us to realize that many in our community were reluctant to ask questions about coffee, because they were either intimated or fearful of looking foolish.
We realize that coffee can be incredibly intimidating, and we don’t think it should have to be that way.
Join Joseph Jenkins and Dante Baker as they review some basic coffee principles. These are fundamental concepts that are necessary for nearly all facets of coffee brewing. No matter where you are on your coffee brewing journey, we hope this can help in putting your best foot forward in your approaches.
--
Don’t forget Sustain Coffee to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
Oh boy! We have a very special Australian guest joining us on the show today. Introducing James Perry! After our friends at Boycott Coffee introduced us to James' Instagram page we knew he would be the perfect candidate to bring onto the show. James is a 10+ year coffee professional, with a focus on excellent levels of hospitality in the coffee industry. Join us as we talk about James' perspectives and encouragements for coffee beginners and professionals alike!
Be sure to check out his Instagram :Jimmy xx (@jamesperrycoffee) and his coffee pop-up project: Bedst Coffee (@bedst.coffee)
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Don’t forget Sustain Coffee to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
For today’s show, we will be posing three questions and attempt to answer each of them. Those questions are as follows:
- What is a brewing rut?
- What does creative expression through manual brewing look like?
- How do we swim above the waves of routine in our brewing?
Who is this episode for?
This episode is for the individual who, be at home or at a café, rarely ventures outside of a favored recipe. Moreover, this episode is for the individual who perhaps is: very busy, preoccupied, fearful of change, creature of habit, habit prone, bored of brewing and/or coffee altogether, feeling stale, unexcited, or creatively spent. Our hope is that by the end of this, there is a spark of creativity that is instilled.--
Don’t forget Sustain Coffee now has an official website & social media presence. On both platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
We're calling this one a bonus!
This past week, we spent some time with team member Jason Holcomb to catch up. As our conversation leaned into a great deal reflection, we decided to quickly set up a microphone to record it.
Join us as we discover more about who Jason is, how he ended up on the team, and what drives him in coffee.
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Don’t forget Sustain Coffee now has an official website & social media presence. On both platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Today’s conversation will be taking a break from the normal coffee-heavy conversation, and instead will lean into a conversation on education as a whole. Blake Barber, host of The Critical Teacher Podcast, has visited the café that I work at pretty frequently, and through that we have had a few brief conversations on our surface level passions and interests. Eventually the conversations led to talking about our own podcast ventures.
Upon listening to Blake’s Podcast, it was realized that there are some parallels in our approaches - or at least our levels of passion. While Blake is not in the coffee industry, he is in the education field, and it is clear to see that he is quite passionate about it.
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Don’t forget Sustain Coffee now has an official website & social media presence. On both platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
In last week’s episode we covered the topic of the honeymoon phase of one’s coffee journey, as introduced to us by a listener question. In writing that episode, we realized that there are many other locations where one could be at.
As promised last week, in today’s episode we will be:
· Observing a coffee timeline that we constructed
· Identifying where we (Sustain) land on that timeline
· Helping you to discover where you land on that timeline
We have constructed a timeline to help us identify where we are, as well as helping you discover where you are. Surely you are on the edge of your seat to know what is on the timeline by now?! Listen in as we discuss it!
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Don’t forget Sustain Coffee now has an official website & social media presence. On both platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on instagram @901sustaincoffee.
Today's topic was introduced by a listener of the show!
The question posed to us certainly has us feeling a bit of nostalgia. When one is first introduced to the specialty coffee world, it is immensely exciting. The possibilities of learning seem endless, and for most of us it begins with the journey of coffee tasting, with manual brewing coming right alongside. Our listener is correct – the time one spends in coffee certainly influences the decisions made when brewing, choosing, and even tasting coffee.
Join us as we reflect upon our own honeymoon phase in our coffee journey and what we have learned from it.
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Don’t forget Sustain Coffee now has an official website & social media presence. On both platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on instagram @901sustaincoffee.
Today’s topic really speaks to the type of person that your show host here is. At the beginning of 2020 there was a goal set into place - log every shot of espresso possible. This meant every shot, for better or worse, during dial-in would be recorded. Every time a co-worker would ask for feedback, those shots were logged as well.
This also included espresso that was enjoyed outside of the normal cafe; however, data was not always available - at least in an appropriate manner - meaning if a shop was busy, despite espresso being served, the numbers were not requested. In the place of data was mere tasting notes and region data.
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Some highlights on what we learned:
- Stumbling upon 3:1
- Faster dial in
- Rule-breaking is okay
- Reduced waste
- How variables impact each other
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Don’t forget Sustain Coffee now has an official website & social media presence. On both platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on instagram @901sustaincoffee.
Grind is a simple variable, but can be immensely complex. Join us as we discuss two main factors in how grind size can be determined: equipment and altitude.
Thanks Chloe for the question, and Josiah for the voice message today!
Don’t forget Sustain Coffee now has an official website & social media presence. On both platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on instagram @901sustaincoffee.
This week's episode is rather condensed in comparison to the past few weeks, but we thought it might be a nice change of pace. The Sustain team is in preparation for something fun! Don’t forget to keep your eyes peeled for some exciting & upcoming changes.
Nonetheless, this will be a great episode, because we have a listener question! Thanks to Jonathan Amado for the submission.
Remember you can even send a voice message! To submit corrections, questions, and discussion starters, please reach out via: anchor.fm/901cart, or simply by emailing 901sustaincoffee@gmail.com.
Due to the nature of recording over the internet, there are a few places where audio gets funky on this one. Thanks for enduring the learning process with us!
Today we are joined by a highly unique guest, Paulina Schippers of Dos Niñas Coffee Importers.
Paulina comes from a rich heritage of coffee farming in the Guatemalan countryside. While Paulina does not presently reside on the farm, she carries her family legacy with her here stateside. Get out your pen and learn alongside us, as Paulina graciously shares her knowledge through the eyes of someone with close family ties to coffee farming.
To check out more in-depth information on the farm, visit dosninas.com.
We are grateful to have had this conversation and hope you enjoy it.
Remember you can even send a voice message! To submit corrections, questions, and discussion starters, please reach out via: anchor.fm/901cart, or simply by emailing 901sustaincoffee@gmail.com.
Today I am joined by my good friend Chris Fuse. Before moving to Denver, where he presently resides, Chris was a barista at City & State and also managed the C&S Germantown pop-up. We always have shared good coffee conversations, both on and off shifts - so having him on the show was a natural choice. Some things we share in common are: a love for oat milk, making pour-overs in extremely small dosages and a tasty espresso.
I reached out to Chris and asked if he had any concepts he would like to cover on the show. And the one we landed on was: “cafe culture - are shops truly highlighting and uplifting coffee farmers through their endeavors.” I thought this would be a perfect topic to follow up on some conversations in recent episodes. It’s easy for a cafe which is also a roaster to introduce an element of farmer relationships, but how do other shops do their part?
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Remember you can even send a voice message! To submit corrections, questions, and discussion starters, please reach out via: anchor.fm/901cart, or simply by emailing 901sustaincoffee@gmail.com.
Throw that coffee in the freezer! Or don't...?
Over the past few months I have had the time to conduct several coffee experiments. For this episode we will cover the topic of freezing your coffee beans. You throw your produce in the deep freeze, so why not your coffee? This month long project yielded some interesting results that I am excited to share!
To submit corrections, questions, and discussion starters, please reach out via: anchor.fm/901cart, or simply by emailing 901sustaincoffee@gmail.com
Last week Katie introduced a concept to me that has really got me thinking. Join me as I talk to my roaster friends at Honest Coffee to chat about their coffee history and how they apply honor into their everyday. The concept of honor really summarizes what specialty coffee is, or at least should be. How are you challenging yourself to to apply honor into YOUR everyday coffee journey?
To submit corrections, questions, and discussion starters, please reach out via: anchor.fm/901cart, or simply by emailing 901sustaincoffee@gmail.com
Finally! A female voice on the show! Join me as I talk to barista, co-worker, and friend, Katie Wells.
Katie has been working at C&S since their first year, and is what I like to call an “under-rated barista.” When not scheduling employees, or working behind bar, she is sipping flash brew, chilling in her hammock, and cuddling her pets. And likely listening to Beyonce.
Join us as we chat about what it is like being a female in the coffee industry.
To submit corrections, questions, and discussion starters, please reach out via: anchor.fm/901cart, or simply by emailing 901sustaincoffee@gmail.com
In this episode I attempt to give a brief introduction on TDS and EY. This is one of my favorite coffee topics, and I hope this to be a concise introduction to the topic.
To submit corrections, questions, and discussion starters, please reach out via: anchor.fm/901cart, or simply by emailing 901sustaincoffee@gmail.com
Please don’t hesitate to let your thoughts be heard!
RESOURCES FOR THIS EPISODE:
https://www.chem.purdue.edu/gchelp/liquids/character.html
https://www.chemistryworld.com/features/chemistry-in-every-cup/3004537.article
https://chem.libretexts.org/Bookshelves/General_Chemistry/Map%3A_Chemistry_-_The_Central_Science_(Brown_et_al.)/11%3A_Liquids_and_Intermolecular_Forces/11.1%3A_A_Molecular_Comparison_of_Gases%2C_Liquids%2C_and_Solids
https://coffeeadastra.com
http://awasteof.coffee
Join me in episode seven, as I reflect on just a handful of lessons I have learned while serving in a café. I decided to work at a shop to greater my skills, and the lessons I have learned have exceeded my expectations. For corrections, questions, and discussion starters please reach out via: anchor.fm/901cart OR email 901sustaincoffee@gmail.com
For this week's episode my good friends Jason, Dante, and Isaac joined me. We chat about everyone's individual experience with coffee, and reflect on what flavors are impactful to us when we are tasting. This episode was a fun one, as we had been away from each other for months! For corrections, questions, and discussion starters please reach out via: anchor.fm/901cart OR email 901sustaincoffee@gmail.com
On this week's episode, I talk to my good friend Isaac Redding. We always share conversations about taste, so we figured we should do an episode on just that. Isaac was one of the first people that made me realize that I wanted to teach people about coffee. He's a kick-butt home barista, and also works on bar at Coffee Central and Vice and Virtue. For corrections, questions, and discussion starters please reach out via: anchor.fm/901cart OR email 901sustaincoffee@gmail.com
For today’s episode, we reached out to our good friend, Bartholomew Jones, owner of CXFFEE BLACK, to share in the conversation. I knew Bartholomew would be the perfect person to talk about the topic of, “coffee for all.”
Apart from being a fellow coffee educator, Bart is a rapper, father, coffee geek, and has an unwavering passion for his community. Join us as we discuss coffee in low-income neighborhoods, understanding one another’s taste preferences, and exchange our coffee thoughts.
Check out Bart's brand at: cxffeeblack.com and his Podcast HERE.
For corrections, questions, and discussion starters please reach out via:
anchor.fm/901cart OR email 901sustaincoffee@gmail.com
Have you ever experienced burnout in your coffee tasting? Today we discussed a few ways to "recenter" our tasting experience.
- Coffee we drank in this episode (mentioned at the top of the show): www.reverbroasters.org/shop/misty-valley
- Article discussed in this episode: broadviewuniversity.edu/2017/06/13/studying-and-diminishing-returns/
Don't forget to reach out, we'd love to hear from you.
For corrections, questions, and discussion starters please reach out via:
anchor.fm/901cart OR email 901sustaincoffee@gmail.com
Even grandma uses variables!
In today's discussion we briefly covered the core variables used when brewing coffee.
This included: ratios, grind size, time, water, and even the beginnings of extraction talk!
- Coffee we drank in this episode (mentioned at the top of the show): www.boycottcoffee.com/trade/unratedethiopia
Don't forget to reach out, we'd love to hear from you.
For corrections, questions, and discussion starters please reach out via:
anchor.fm/901cart OR email 901sustaincoffee@gmail.com
In this first episode we went over the plan for how the show will operate. As an introduction to the show, we briefly covered the topic of MENUS.
Further reading from today's topic:
scanews.coffee/2018/02/01/defining-ever-changing-espresso-25-magazine-issue-3
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For corrections, questions, and discussion starters please reach out via:
anchor.fm/901cart OR email 901sustaincoffee@gmail.com