CART

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...

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...

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 mo...

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 y...

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 far...

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 s...

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 d...

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 sub...

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...

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:...

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@gm...

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 starter...

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...

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 co...

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 corre...

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 - For corrections, questions, and discussion starters please reach out via:  anchor.fm/901cart OR email 901sustaincoffee@gm...