This episode is brought to you by Arkena Coffee Marketplace - Connecting you to the next coffee harvest in Ethiopia through direct trade.
https://arkenacoffee.com/
https://www.instagram.com/arkenacoffee/
Email: hello@arkenacoffee.com
••••••••••••••••••••••••••••••••
This is the first episode of this 5-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and guest Samo Smrke.
Samo is a Coffee Scientist and acting department head at the Coffee Excellence Centre at Zurich University of Applied Sciences (ZHAW).
In this series, we're exploring the question, "What is real innovation in coffee?"
The 5 episodes in this series are:
1. Good Coffee Science Versus Bad - https://youtu.be/AY7C9O2DDr0
2. What is Real Innovation in Coffee - https://youtu.be/1numLaWH2I4
3. Mainstream Coffee Innovation vs Specialty - https://youtu.be/NbICwYH_kO4
4. Real Coffee Innovation Versus Marketing Hype - https://youtu.be/huf3Rub7hNw
5. Innovation at Coffee Competitions - https://youtu.be/6tqkYSF73mg
In this episode of the podcast series, Lee and Samo deep dive into the complexities of good and bad science in the coffee industry.
They discuss the importance of proper interpretation of scientific results, the challenges of managing variables in coffee production, and the difference between correlation and causation.
Additionally, the episode highlights the role of research in driving innovation and quality control in both specialty and commercial coffee sectors.
Tune in to understand why true scientific rigor is crucial in the evolving world of coffee.
Connect with Samo Smrke and ZHAW here:
https://www.instagram.com/samosmrke/
https://www.instagram.com/zhaw.coffee.excellence.center/
https://www.zhaw.ch/en/lsfm/institutes-centres/icbt/analytical-chemistry/analytical-technologies/coffee-excellence-center
••••••••••••••••••••••••••••••••
The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar
https://www.mapitforward.coffee
https://www.instagram.com/mapitforward.coffee
https://www.instagram.com/leesafar
All content for The Daily Coffee Pro Podcast by MAP IT FORWARD is the property of MAP IT FORWARD and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
This episode is brought to you by Arkena Coffee Marketplace - Connecting you to the next coffee harvest in Ethiopia through direct trade.
https://arkenacoffee.com/
https://www.instagram.com/arkenacoffee/
Email: hello@arkenacoffee.com
••••••••••••••••••••••••••••••••
This is the first episode of this 5-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and guest Samo Smrke.
Samo is a Coffee Scientist and acting department head at the Coffee Excellence Centre at Zurich University of Applied Sciences (ZHAW).
In this series, we're exploring the question, "What is real innovation in coffee?"
The 5 episodes in this series are:
1. Good Coffee Science Versus Bad - https://youtu.be/AY7C9O2DDr0
2. What is Real Innovation in Coffee - https://youtu.be/1numLaWH2I4
3. Mainstream Coffee Innovation vs Specialty - https://youtu.be/NbICwYH_kO4
4. Real Coffee Innovation Versus Marketing Hype - https://youtu.be/huf3Rub7hNw
5. Innovation at Coffee Competitions - https://youtu.be/6tqkYSF73mg
In this episode of the podcast series, Lee and Samo deep dive into the complexities of good and bad science in the coffee industry.
They discuss the importance of proper interpretation of scientific results, the challenges of managing variables in coffee production, and the difference between correlation and causation.
Additionally, the episode highlights the role of research in driving innovation and quality control in both specialty and commercial coffee sectors.
Tune in to understand why true scientific rigor is crucial in the evolving world of coffee.
Connect with Samo Smrke and ZHAW here:
https://www.instagram.com/samosmrke/
https://www.instagram.com/zhaw.coffee.excellence.center/
https://www.zhaw.ch/en/lsfm/institutes-centres/icbt/analytical-chemistry/analytical-technologies/coffee-excellence-center
••••••••••••••••••••••••••••••••
The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar
https://www.mapitforward.coffee
https://www.instagram.com/mapitforward.coffee
https://www.instagram.com/leesafar
EP 1479 George Howell and Tim Wendelboe - Causes of Instability in Coffee Today - The Daily Coffee Pro Podcast by Map It Forward with Lee Safar
The Daily Coffee Pro Podcast by MAP IT FORWARD
29 minutes 41 seconds
2 weeks ago
EP 1479 George Howell and Tim Wendelboe - Causes of Instability in Coffee Today - The Daily Coffee Pro Podcast by Map It Forward with Lee Safar
Looking to join an interesting monthly live coffee industry online meetup? - Exclusively for "Roasted Coffee" Patreon backers.
https://www.patreon.com/mapitforward
••••••••••••••••••••••••••••••••
This is the 4th episode of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and series guests, George Howell and Tim Wendelboe.
George Howell is a 50-year legend in the coffee industry and the founder of George Howell Coffee and Coffee Connection. George is based in Boston, USA.
Tim Wendelboe is a 20+ year industry legend, coffee farmer, world barista champion, and founder of Tim Wendelboe Coffee. Tim is based in Copenhagen, Denmark.
In this series, Lee, George, and Tim explore a number of subjects, including the WBC, understanding the impact of the climate crisis on the coffee value chain, the coffee crisis, and whether Chemex makes the best coffee.
The five episodes in this series are:
1. The WBC, The Climate Crisis, and Coffee - https://youtu.be/0k7Y2mgG-Qo
2. Impact of Climate on Coffee Harvests - https://youtu.be/jJIAkSy3PAE
3. Coffee Communities and the Climate Crisis - https://youtu.be/K_6rY8m_62g
4. Causes of Instability in Coffee Today - https://youtu.be/rFWNLZI9IPE
5. The Future of Coffee, Roasteries, and Cafes - https://youtu.be/pDJ2uiiL0JI
In this episode of the podcast series, Lee, George, and Tim discuss the various forces impacting the coffee value chain beyond climate change.
They explore trends such as the shift from agricultural to manufactured coffee products, the importance of black coffee, and labeling strategies.
The conversation delves into the complexities of the coffee crisis, defining quality in coffee, and the challenges faced by new coffee businesses in today’s market.
They also touch upon the roles of flavored coffees, the concept of specialty coffee, and the influence of market forces like inflation and the rise of matcha in cafes.
Connect with George Howell here:
https://georgehowellcoffee.com/
https://www.instagram.com/ghowellcoffee
https://www.linkedin.com/in/george-howell-95646b2/
Connect with Tim Wendelboe Here:
https://timwendelboe.no/
https://www.instagram.com/timwendelboe/
https://www.youtube.com/@TimWendelboeCoffee
••••••••••••••••••••••••••••••••
The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar
https://www.mapitforward.coffee
https://www.instagram.com/mapitforward.coffee
https://www.instagram.com/leesafar
The Daily Coffee Pro Podcast by MAP IT FORWARD
This episode is brought to you by Arkena Coffee Marketplace - Connecting you to the next coffee harvest in Ethiopia through direct trade.
https://arkenacoffee.com/
https://www.instagram.com/arkenacoffee/
Email: hello@arkenacoffee.com
••••••••••••••••••••••••••••••••
This is the first episode of this 5-part podcast series on The Daily Coffee Pro Podcast by Map It Forward with host Lee Safar and guest Samo Smrke.
Samo is a Coffee Scientist and acting department head at the Coffee Excellence Centre at Zurich University of Applied Sciences (ZHAW).
In this series, we're exploring the question, "What is real innovation in coffee?"
The 5 episodes in this series are:
1. Good Coffee Science Versus Bad - https://youtu.be/AY7C9O2DDr0
2. What is Real Innovation in Coffee - https://youtu.be/1numLaWH2I4
3. Mainstream Coffee Innovation vs Specialty - https://youtu.be/NbICwYH_kO4
4. Real Coffee Innovation Versus Marketing Hype - https://youtu.be/huf3Rub7hNw
5. Innovation at Coffee Competitions - https://youtu.be/6tqkYSF73mg
In this episode of the podcast series, Lee and Samo deep dive into the complexities of good and bad science in the coffee industry.
They discuss the importance of proper interpretation of scientific results, the challenges of managing variables in coffee production, and the difference between correlation and causation.
Additionally, the episode highlights the role of research in driving innovation and quality control in both specialty and commercial coffee sectors.
Tune in to understand why true scientific rigor is crucial in the evolving world of coffee.
Connect with Samo Smrke and ZHAW here:
https://www.instagram.com/samosmrke/
https://www.instagram.com/zhaw.coffee.excellence.center/
https://www.zhaw.ch/en/lsfm/institutes-centres/icbt/analytical-chemistry/analytical-technologies/coffee-excellence-center
••••••••••••••••••••••••••••••••
The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar
https://www.mapitforward.coffee
https://www.instagram.com/mapitforward.coffee
https://www.instagram.com/leesafar
