Emily Oak, St. Ali (Part 1) - My Journey & reflections on the last 15 years of specialty coffee

Nameru Upretee (Part 2), Stitch Coffee & ECRE - Training Coffee Roasters

In the second half of the episode with Nameru Upretee. We dive a little bit deeper into coffee roasting and the process of teaching new roasters. Show Notes: * Namerus second life changing experience * Sourcing Coffee & Trabocca * If we want to grow we need to start sharing information and discussing as a community * Is the answer to raising the value of coffee through customer education? * Consumer Education * the role of a coffee roaster in education * The hardest thing to teach new roasters * Do new roasters use current roasterys as a reference? * I had to learn to keep it simple in my coffee classes * It's so much fun to teach people who have no idea about coffee * Is there any roasting concept that you would pitch to Cropster to add to the software? * Pyrolysis in roasting coffee (Roasting concept) * Managing the first crack * Area under the curve (Roasting concept) * Variables that aren't as significant in roasting coffee * Challenges of a working on a new roaster (equipment)

Nameru Upretee (Part 1), Stitch Coffee & ECRE - Training Coffee Roasters

In this first half of the episode we interview Nameru Upretee. Nameru is the head of coffee at the co-roasting facility & academy @ecre.coffee as well as the roastery @stitch.coffee. He has had a huge influence on developing many of the new coffee roasters in the Sydney coffee scene and around the country. Nameru is also a consultant for new or current coffee roasting businesses. He is a trains and prepares people to compete in coffee competitions and his personal goal is to one day take on the world coffee roasting title. For any roasting consultations email nameru@ecre.coffee Show Notes * Did all your base coffees go up in price? * Do you want exclusivity with your coffee sourcing? * What is the best Thai in Sydney * When Nameru tried a vegan diet * Bens Intermittent fasting * It's scary starting a family, professional stability * The most common question asked to Nameru: how does my roaster not crash * Namerus favourite roaster to roast on * Ben is in Nameru’s Top 5 ‘let’s Cup’ by MCM * We need to share more information as an industry * Discussion leads to a better understanding of what you know * We need better terminology for processing methods * The controversy of infused coffees

Emily Oak, St. Ali (Part 2) - Insights into the Australian coffee market

* What does the recipe of success look like for a coffee roaster * Story: Michelles Patisserie imported the first COE in Australia * Giving people what they want * Where can roasters bridge the gap of consumer needs * Is coffee a loss leader for a cafe business * Coffee prices * Why I am still in coffee * A shout out to Ems best teacher * Tim Wendelboe and his philosophy on blending coffee * What Bens milk coffee tastes like at 'Brighter Coffee' * Brazilian Coffee * Shout out: Wood & Co, Melbourne * What is your motivator for keeping one supplier for milk * The biggest fallacy of specialty coffee * Meeting Flora Alba * People spend more money in cafes vs restaurants, in Aus vs Europe * Sydney Vs Melbourne coffee culture * Short Vs long brewing ratios

Emily Oak, St. Ali (Part 1) - My Journey & reflections on the last 15 years of specialty coffee

Episode Show Notes: * Barista competitions and why it started * My first job was at Michelle patisserie * My issue with barista competitions * How I got involved with St. Ali * Russel The source Cafe - 2005 * How Matt Perger and how I became friends * How did the Mahlkonig EK 43 Grinder come to be * Ek 43 Workflow * Why fine dining restaurants went bust * A conversation around the petrol stations serving $1 Coffee * Do consumers actually want specialty coffee? * My thoughts on 'Naturally processed coffees'

Joshua Gill, Brighter Coffee & Made of Many - How I became a coffee roaster

In the first episode of 'Between Two Urns' Ben talks to his co-worker Josh from Made of many about his journey in coffee roasting. Josh talks about why you would or wouldn't want to become a roaster, the challenges in changing from a barista to a coffee roaster and helpful insights for anyone who is looking into starting their coffee roasting journey. This was the first recording we made and we hope you enjoy it!