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We know that you can only do the right thing by your coffee by ensuring that the water you use to brew it is the best it can be. The topic made waves in the industry in large parts thanks to Maxwell Dashwood and Dr Christopher H Hendon’s book Water for Coffee published in 2015. Now they have brought out edition 2, which is essentially a rewrite of the first edition.  We spoke to Maxwell to learn how we can apply the updated science and technology as best practices for businesses serving coffee.  We cover a lot of topics including:  Why water for espresso should be different to water for filterHow to optimise water for different brew methods What to avoid for cafe operators  You can buy the book at these respected online retailers:  UK: https://maxwelldashwood.com/ Europe: www.contributor.coffee Switzerland https://www.mylittlecup.ch/products/the-physics-of-filter-coffee-jonathan-gagne-livre-sur-la-science-du-cafe-filtre-copy Canada: eightounce USA: https://www.scottrao.com/products/water-for-coffee

From being an 'immigrant' who wanted to shed the stereotype by doing something really American to being told later in life that she was 'too American, this is a world competition', Cindy Ludviksen has the shaped the World Barista Championships to be the leading global coffee competition. It has profoundly changed countless lives over its 25 year history and given the barista profession credibility. This interview highlights how Cindy stepped up as a volunteer, shaking off prejudices about her identity to transform an obscure 'sideline' event at trade shows, into a global phenomenon. This is a case study in leadership, without the authority of an official position and as a minority and a woman. We learn about the early days of the WBCs and how it evolved to become the professional body it is today. We also get insights into Cindy's aspirations for the future of the WBCs. For anyone in the coffee industry who has been touched by these competitions, this is essential listening. You can also comment and watch HERE Find out more about Cindy through Specialty Coffee Assocation and her Linked In

What does a coffee career look like when you’re a curious lifelong coffee geek? Meet Ramin N - sales director at Intelligentsia coffee - who shares a ton of insights, knowledge and experience from his 30 year journey in coffee. He has been a barista, cafe owner, trainer, technician, sales manager, sales director and a kind of general manager of a co-roasting business with a foray into retail.  We cover a lot of ground in this conversation We wanted to better understand how sales works in a medium sized specialty roaster. This is valuable for anyone working in sales or who wants to work in sales to know what skills and experience are valuable in this role.   We talked about the evolution of Intelligentsia coffee from the early days of specialty coffee in the US to today. We learned how they are adapting to new trends in the market and also how they are seeing these trends reflected in sales.  The key take-away for us was that continuous curiosity and an entrepreneurial mindset - that takes ownership or has a strong sense of agency, will position you well in the industry for your career development and also for managing some of the more challenging times that life throws at us. 

A biography, lessons in mastery, deep insights into the world of coffee and competitions - this interview with the author of Bloom, Tigger Chaturabul and her subject, World Barista Champion 2024 - Mikael Jasin, has something for everyone. Bloom is a compelling story, and we highly recommend it because it will inspire you to achieve your goals, giving you practical advice on how to do it. You will also be inspired knowing that you can reach amazing heights while being authentic to yourself, and vulnerable. Bloom celebrates how a niche craft like coffee-making can be a lens for bigger conversations about purpose, impact,and intentional living. In this episode we discuss how the book came to be, and Mikael shares some advice that will give you a small taste of what you will find in the highly readable pages of Bloom. Video for this episode will be posted on another channel soon. You can learn more about the book here: Contributor for international retail: https://contributor.coffee/products/bloom Tokopedia for Indonesia: https://t.ly/PqFM6 Wholesale enquiries: Asia: [email protected] UK: [email protected] International: [email protected]

In this conversation, Paul Ross reflects on the first year of operating Special Guests Cafe, discussing the emotional highs and lows of opening day, the challenges of navigating a competitive market, and the importance of building a strong team culture. He shares insights on financial management, the impact of recognition and awards, and the necessity of educating customers about coffee. Paul emphasizes the value of hiring experts and managing cash flow while also highlighting the importance of self-compassion in the face of business challenges. Looking ahead, he is optimisitic about growth and the potential for Special Guests Cafe. Chapters 00:00 Reflecting on the First Year of Special Guests Cafe 04:01 Navigating the Challenges of a Competitive Market 08:30 The Importance of Team Dynamics and Personal Involvement 13:02 Financial Insights: Projections vs. Reality 16:27 Staying Ahead in a Competitive Landscape 19:20 Designing a Coffee Bar: Lessons Learned 21:16 Recognition and Awards: Balancing Expectations 22:37 The Coffee Experience: Flat Whites vs. Specialty Brews 27:34 Building a Knowledgeable Team for High-End Coffee 32:50 Integrating Roasting and Cafe Operations 34:54 Navigating the Coffee Business Landscape 36:42 The Balancing Act of Business and Personal Life 38:42 Growth Strategies and Future Aspirations 41:53 Reflections on Stress and Decision-Making 44:19 Building Relationships and Seeking Advice 46:52 The Reality of the Coffee Industry 47:20 Reflections from Andrew and Tibor

Today, we're exploring an extraordinary coffee journey that spans two continents and bridges farm to cup in the most direct way possible. Our guests are the sister duo behind a unique family venture: Veruschka and Cliff, founders of Elevate Coffee in Cochabamba, Bolivia, and Vanessa and Yann, who run Muyu Coffee here in Ticino, Switzerland. Together, they've built something rare in the coffee world—a fully integrated supply chain driven by values, not just profit. Bolivia produces less than 0.5% of the world's coffee. It's landlocked, mountainous, and faces high production costs that make competing on price nearly impossible. But what Bolivian coffee lacks in volume, it makes up for in quality. Elevate works directly with these producers. They are buying coffee and exporting it to their sister company, as well as roasting and serving it in their hometown of Cochabamba.   It's a model built on passion, family, and a commitment to elevating—pun intended—the voices and work of Bolivian coffee farmers, leveraging direct and close relationships at every link in the value chain.  This is a unique business model, but there are universal messages for others interested in starting coffee businesses. Fundamentally clarity, vision and values that are authentic to you, are most important in starting and running your own business. Write your own story, don't copy the story of others. This is our first podcast where we are interviewing 3 people and across 2 continents. But it is also the first business I am aware of that has this specific model of ownership and structure. So, we are going to learn more about the business, how and why it was founded, what are the pros and cons of working directly with producers and selling their coffee across 2 distinct markets, how do you promote the value of the coffee in these different markets and what are the opportunities for the future.  Muyu coffee Elevate coffee

In this episode of the Coffee Knowledge Hub Podcast, hosts Tibor and Andrew delve into the rising popularity of matcha within the coffee culture. They discuss the operational challenges of introducing matcha to coffee menus, the balance between specialty coffee and alternative drinks, and the health trends driving consumer preferences. The conversation also touches on bar design, customer experience, and the potential for automation in beverage preparation. Throughout the discussion, they emphasize the importance of understanding customer needs and the evolving landscape of beverage trends. Takeaways Matcha is becoming a significant trend in coffee culture. Operational challenges exist when introducing matcha to menus. Balancing specialty coffee with alternative drinks is crucial. Health trends are influencing consumer preferences for beverages. Bar and menu design should enhance customer experience with new drinks. The preparation of matcha can impact its taste and quality. Quality sourcing of matcha is essential for business success. Understanding customer demographics can guide beverage offerings. Automation may play a role in the future of beverage preparation. Creating unique experiences can differentiate cafes in a competitive market. Chapters 00:00 The Rise of Matcha in Coffee Culture 02:35 Film Industry and Matcha's Popularity 05:24 Operational Challenges of Introducing Matcha 07:49 Balancing Specialty Coffee and Alternative Drinks 10:38 Health Trends and Matcha's Market Position 13:06 Whisking Matcha: Tradition vs. Convenience 15:44 Introducing Matcha to Your Menu 17:22 Quality and Pricing of Matcha Drinks 22:13 The Price Perception of Coffee vs. Matcha 23:43 The Rise of Health and Wellness Trends 26:53 Aligning Brand Values with New Offerings 32:27 Innovating Cafe Bar Design for Diverse Drinks 36:09 Understanding Customer Preferences and Market Trends 40:27 The Future of Automation in Coffee Shops

Join us for an inspiring conversation with Alejandro Gil Rivera, who inherited a coffee farm under challenging circumstances. With no prior experience, Alejandro has embarked on a journey to transform his farm into a thriving business. Discover how he leverages his project management skills to innovate and adapt, tackling issues like climate change, price volatility, and the complexities of the coffee market. Alejandro's story is a testament to resilience and the power of learning, offering valuable lessons for anyone facing adversity. Tune in to explore the intersection of tradition and technology in modern coffee farming. Follow Alejandro Coffee knowledge hub ⁠Bella Vista coffee farm⁠ Linked IN Stay in touch: Coffee Knowledge Hub Coffee Knowledge Hub Instagram Linked In

In this episode of the coffee knowledge hub podcast, Tibor and Andrew speak to the co-founder of Lunjoe, Daniel Greenberg. Daniel discusses how Lunjoe (Lun-joe), a table reservation platform for coffee shops can help to optimise space and increase revenue for cafe owners. It also gives assurance to customers they will have a table, even in a crowded and bustling cafe. He shares insights into the app's development journey, business model, user experience, and the challenges faced by coffee shops in a competitive market. The conversation also explores growth strategies, membership programs, and the impact of the app on cafe culture. As usual, Tibor and Andrew have a follow up chat about the conversation after saying good bye to Daniel. So stay tuned for the analysis at the end. Takeaways Lunjoe aims to help coffee shops increase profitability by optimizing sit-in trade.The app allows cafe customers to reserve tables, ensuring availability for meetings and social gatherings.We interroagate the app's business model to understand implications for cafe marginsUser experience is prioritised, with a focus on minimising friction in the reservation process.The app offers a free trial of 50 reservations to encourage adoption among cafes.Lunjoe is designed to enhance customer experience while supporting local coffee shops.Feedback from users and cafe owners is crucial for continuous improvement of the app.The app includes features like waitlists and notifications to enhance user engagement.Daniel emphasizes the importance of providing value to coffee shop owners to ensure long-term success. Chapters 00:00 Introduction to Lungo: A New Coffee Experience 06:11 Understanding the App's Functionality 11:28 From Idea to Execution: Building the Team 14:15 Growth Strategies and Future Plans 16:33 Customer Engagement and Loyalty Programs 19:09 Navigating Cafe Culture and User Behavior 21:50 Technical Aspects and Payment Processing 23:38 Future Developments and Features 26:29 Conclusion and Call to Action 33:24 The Value of Meeting Spaces Outside the Office 33:46 Engaging with Coffee Shop Owners 33:54 Pricing Strategies for Coffee Shop Reservations 35:17 Delivering Value to Coffee Shop Owners 37:02 Understanding Average Transaction Value (ATV) 38:34 The Concept of Selling Unused Capacity 40:05 Challenges of Reservations in Coffee Shops 41:58 The Pros and Cons of Reservations 43:43 Onboarding and Daily Operations for Coffee Shops 45:10 The Importance of Feedback and Iteration 56:18 Reflections 56:25 The Flow of Conversation 56:44 Challenges in Cafe Management 57:42 The Role of Technology in Cafes 58:08 Evolving Cafe Culture 59:00 User Journeys in Cafes 01:00:10 Customer Training and Adoption 01:01:02 Competing with Co-Working Spaces 01:01:54 Creating Unique Cafe Experiences 01:03:25 Behavioral Adaptation in Cafe Culture 01:03:58 The Impact of Technology on Cafe Dynamics 01:04:20 Revenue Models for Cafes 01:05:34 The Future of Cafe Reservations Find out more: Daniel Greenberg is the co-founder of Lunjoe, the patent-pending platform that helps coffee shops become more profitable by offering reservations at select tables. Lunjoe has been crucial in helping coffee shops with a lot of laptop users. Recently, Daniel graduated from Brown University with a degree in Behavioral Decision Sciences and a data fluency certificate. If you would like to join Lunjoe, feel free to reach out to [email protected] LinkedIn TikTok Lunjoe’s website: lunjoe.com Download “Lunjoe” On the Apple App Store (Android Coming Soon) See how it works: Coffee Island case study Keywords Lunjoe, coffee shop reservations, cafe culture, business model, user experience, growth strategies, loyalty programs, payment processing, cafe operations, startup journey

Roasted coffee packaging options are a minefield of misinformation, imperfect solutions and over-engineering. Our guest in this episode is Micah Sherer, co-founder of Skylark Coffee in Brighton UK. Micah spent 2 years researching and looking for the best solution available for Skylark, with one clear objective - remove plastic from the packaging. Micah discusses the purpose of packaging, the full life-cycle of different packaging types - foil lined, 'recylable' LDPE type 4, compostible and paper. He describes the solution that Skylark is now using (14 micron layer of Poly(vinyl alcohol) (PVA), or PVAL on paper) and its pros and cons. Micah is not selling this solution and his honesty in describing its pros and cons is refreshing. There is a lot to learn from this episode for roasters, cafe operators and really anyone who takes the waste management of the coffee they are buying into consideration when buying coffee. If you're interested in finding better packaging solutions for the specialty coffee industry, let us know via the poll below. The conversation emphasizes the need for transparency and consumer awareness in the coffee industry regarding packaging choices and sustainability efforts.takeaways Packaging is crucial for transporting coffee and communicating brand values.Freshness in coffee is affected by packaging materials and methods.Plastic is prevalent in coffee packaging, but alternatives are being explored.Sustainability in coffee packaging involves trade-offs and challenges.Consumer perception plays a significant role in packaging choices.Innovative packaging solutions can reduce environmental impact.Education on recycling and composting is essential for consumers.The coffee industry must address the issue of waste management.Transparency in packaging claims is necessary to combat greenwashing.Sustainable practices can enhance customer loyalty and brand reputation.Links: Micah's blog on why they switched to the new packaging Our previous interview on sustainability reporting

Akshat is the founder of Coffee Futures Fund, a  new initiative supporting early-stage coffee shop owners with capital, mentorship, and a trusted peer network. Akshat has a background in brand storytelling and business strategy, he brings over a decade of experience as an operator, investor, and advisor to global growth-stage companies. He has supported founders in raising over $20 million in capital, building scalable systems, and aligning purpose with growth. He’s also the founder of the Coffee Owners Roundtable, a global peer community he launched during the pandemic to give coffee shop owners a space to connect, collaborate, and learn from each other. The Coffee Futures Fund mission is to flip the industry’s survival rate, and help more coffee founders thrive, together.  In this interview we dig into how the fund is being set-up, the criteria for applying, the benefits of being selected and some of the challenges.  Chapters 00:00 Introduction to the Coffee Futures Fund 05:54 The Genesis of Coffee Futures Fund 11:53 Understanding the Fund Structure 18:14 Investment and Revenue Sharing Model 23:50 Selection Criteria for Coffee Shops 29:50 Long-term Vision and Impact of the Fund 41:35 Understanding Revenue Sharing and Its Implications 43:46 Evaluating the Cost vs. Investment Perspective 45:52 The Importance of Revenue Growth for Sustainability 49:00 Flexibility in Investment Amounts and Revenue Shares 52:04 Mentorship Structure and Its Impact on Business Growth 56:56 Aligning Interests: The Investor and Cafe Relationship 01:00:04 The Role of Environment in Business Performance 01:03:02 Final Thoughts on the Coffee Futures Fund Model

We spoke to Jerome Ribot, founder of Coglode.com to get the behavioural scientists perspective on the concept of loyalty programs for cafes. Jerome is a coffee lover and was a regular at one of Andrew’s cafes from 2008. His passion for understanding people’s behaviours is contagious. In this interview we focus on the subject of loyalty.  Why are we talking about loyalty - because it is at the heart of the success of many coffee businesses. Through loyalty we can increase revenue and margins at a time when revenue and margin gains are hard to come by. Fundamentally, loyalty is a positive tool we can use to support our businesses, our people and our communities.  The conversation flows. Starting with defining loyalty before Jerome offers 6 elements he would utilise in a cafe loyalty program. As we move past the hour, we were heading towards a conclusion but we kept talking. So stay to the end to hear the unscripted conversation about loyalty and the value of understanding our own behaviours for personal and professional growth. Jerome Ribot Coglode takes complex behavioural science research and distills it into practical insights that businesses can use for product development, marketing strategies, and customer experience design.Coglode’s work has been used by large consultancies like BCGX, Mckinsey and Deloitte, alongside pioneering companies like Apple, Google, Spotify, Octopus Energy, Meta and Monzo Bank.He also loves coffee...a lot. Coglode.com Coffee knowledge hub video

Summary In this episode of the Coffee Knowledge Hub podcast, Filip Bartelak discusses the complexities of coffee assessment, exploring both subjective and objective measures of quality. He shares his journey in the coffee industry, the evolution of sensory assessment systems, and the importance of understanding different coffee markets. The conversation delves into the Coffee Value Assessment System and the role of Q Graders in establishing a common language for coffee quality. Filip emphasizes the need for professionals to be well-versed in various assessment methodologies to effectively communicate and evaluate coffee quality in a global market. Takeaways Coffee assessment can be both subjective and objective. Quality in coffee is defined by market preferences. The Coffee Value Assessment System is a new standard. Q Graders play a crucial role in coffee quality evaluation. Understanding different coffee markets is essential for professionals. Communication about coffee quality must be standardized. The evolution of coffee scoring systems reflects market changes. Subjectivity in coffee tasting can enhance the experience. Training in sensory assessment is vital for professionals. The future of coffee assessment will adapt to new trends. Chapters 00:00 Introduction to Sensory Assessment in Coffee 02:55 Philip Bartolak's Journey in Coffee 05:25 Defining Quality in Coffee 07:11 Understanding Sensory Assessment Systems 09:43 The Role of Q-Grader and Coffee Value Assessment 11:58 The Evolution of Coffee Quality Definitions 14:14 Communication in Coffee Quality 17:16 Attributes vs. Quality in Coffee 19:05 The Paradigm Shift in Specialty Coffee 21:39 Cultural Perspectives on Coffee Quality 24:23 Subjectivity and Objectivity in Coffee Assessment 26:41 The Future of Coffee Quality Assessment 34:05 Understanding Sensory Assessment in Coffee 37:44 The Role of Training in Coffee Evaluation 42:37 Affective vs. Descriptive Assessment 42:44 Navigating Coffee Quality Standards 46:43 The Impact of Market Preferences on Coffee Quality 51:33 Addressing Quality Disputes in Coffee Contracts 52:47 The Future of Coffee Value Assessment

This is an expansive episode about the price of coffee at this inflection point in the market and how it is impacting different actors along the coffee value chain. We talk to our friend Stuart Ritson, the European manager of Osito coffee. Stuart has worked in the coffee industry for 14 years in roles spanning barista to wholesale manager for Workshop coffee and then European sales director for Cafe Imports and now Osito coffee. This experience gives him a wealth of knowledge that he has shared with us here. Stuart introduces what the C-market is, why it exists and who uses it. We then look at the impact of higher prices and volatility on the value chain. We consider pragmatic solutions for roasters and cafe operators to mitigate the impact of higher prices and hopefully improve their businesses.

Tibor and Andrew finish 2024, season 1 of the CKH podcast, reflecting on trends in the South East Asian coffee industry and why we should be paying close attention to what they are doing in other parts of the world. We also discuss trends for 2025, C-price, latte art patterns and more. Watch the video on Spotify or on the coffee knowledge hub