Sovda Coffee Roasting Podcast: Recent Episodes
Sovda Coffee
Tim Wendleboe and Maxime Boegler talk about who might want a color sorter and for what reason, and why it's important to Tim as someone who sells high-quality coffees.
Michael Williams, Sovda COO, talks about Sovda's new custom engineering initiative and how Sovda is making way for custom projects.
This is Part 2 of our fascinating interview with Jess. Co-founder of Square One Coffee Roasters, Jess Steffy, talks about starting a coffee farm from scratch and where she sees the future of coffee going.
Jess Steffy, co-owner of Square One Coffee Roasters in Lancaster, Pennsylvania, talks about how Square One was affected by COVID but also the exciting new projects that the award-winning roastery has in the pipeline and how Sovda's Pearl Mini color sorter has helped them achieve those dreams.
Steve Turner, founder of Polite Coffee Roasters in Bryan, TX speaks on how coffee roasters can have more ownership in the supply chain and uses his background in agricultural finance to ponder how producers can have more ownership in the supply chain.
Co-founder, Maxime Boegler, and Technical Brand Ambassador, Nicholas Flatoff, talk about Sovda's origins and how and why Sovda strives to create affordable roasting equipment: from aiming to include small roasteries to combining expensive machines to being a vertically integrated company.
Sovda Technical Brand Ambassador and fellow coffee lover, Nicholas Flatoff, spent an afternoon playing with our Pearl Mini optical sorter and photo fluorescent beans to create a surprisingly delightful cup of coffee.
In this episode, Jon Allen talks about the nuances of color sorting and roast recipes, what he's currently excited about in coffee and where he sees the industry going.
Technical Brand Ambassador, Nicholas Flatoff and Lead Engineer, Michael Williams talk about what it means to design machines uniquely for coffee and how to design them with empathy for roasters.
Tim Wendelboe, founder of Tim Wendelboe Espresso Bar and Roastery in Oslo, Norway, talks about how and why it's important to not only design an efficient roastery but to create efficient roasting systems.