Shows
Keys To The Shop : Equipping Coffee Shop LeadersRoR #37 : Tariffs, Relationships, and Resiliency for Roasters | A Conversation w/ Steve Green of Mill City RoastersThese are challenging times for roasters. With the topics of green prices and tariffs dominating the airwaves and minds of owners, everyone is looking for the best way to respond to what seems like an existential threat to their business if left unaddressed. The truth is that the businesses that do the best in these times not only respond well in the moment, but can respond well because they have prepared well before hand by investing in building a business around integrity, depth of relationships, and cultivating resiliency through contingency planning and structures that uphold all people...
2025-07-3048 min
Extra Serving: A restaurant industry podcastPhilz stands out in a coffee-heavy marketThis week on Extra Serving, a podcast from Nation’s Restaurant News, managing editor Leigh Anne Zinsmeister sat down with Mahesh Sadarangani and Andi Trindle Mersch of Philz Coffee. Philz Coffee has been thriving in California for more than 20 years, and now it’s ready for more. With 70 locations as of the end of 2023, 64 of which are in the chain’s home state (the other six are in Chicago), the company wants to take its cult following and custom coffee blends to even more consumers.Sadarangani, CEO, and Trindle Mersch, vice president of coffee operations and sustainabilit...
2024-08-0924 minKeys To The Shop : Equipping Coffee Shop Leaders478: Building Efficiencies Into Your Roastery w/ Scott Stouffer of Probat CoffeeSetting up and optimizing your roastery for compliance, efficiency, and sustainable quality output is not just something to be done once in the beginning. The disciplined pursuit of building and refinement should be the primary focus of operators in order to best serve the business and all the people that rely on it. Looking out at all the areas of the roasting space, it can be overwhelming to begin that journey, so today we are talking with one of the best practitioners of roastery engineering, Scott Stouffer, CSO of Probat! As CSO at Probat SE, Sc...
2024-06-0153 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #29 : A Coffee Roaster's Career Journey, Leigh Wentzle, Cedar CoffeeAs a roaster your career can go through many different unique phases, all of which will tech you different things about the craft, the business, leadership, and even entrepreneurship. Not least among the things you learn is how to use both resources and constraints as opportunities to serve others and grow as a roaster. These are the kinds of experiences that today's guest has had in the industry and today we will explore those career phases and what they taught him. I am so pleased to welcome Leigh Wetzle, Cofounder and roaster for Cedar coffee to Rate of Rise!
2024-01-1637 min
Food + Beverage TherapyGeorge Howell: Evolving Specialty CoffeeGeorge Howell has always been curious about coffee, a champion of the farmer and an advocate for exceptional taste. After selling a successful coffee chain, co-founding Cup of Excellence and establishing another successful coffee brand - George Howell Coffee - George and I take a moment to talk about Specialty Coffee today and the challenges we face. George is a mentor to the industry and I always enjoy our conversations and debates. Andi Trindle Mersch and I discuss mentors and more in this packed episode. Enjoy! #coffee #coffeeroasters #sustainability #coffeebusiness #coffeeshop #culture #wine #innovation #ent...
2023-08-081h 15
Food + Beverage TherapyHelen Russell Advocates for the Union of Wholesale and RetailHelen Russell is the Co-Founder and Executive Chair at Equator Coffee in San Rafael, CA and she has a lot to say about the symbiotic relationship between Wholesale and Retail in the coffee business. Helen also has a lot to say about the value of people, product and process and how to use this as a force for good as Equator has done through its commitment to the B Corp certification. Equator Coffee was founded in 1995, around the exact time Intelligentsia, Counter Culture and La Colombe were all founded as the beginning of what would become...
2023-07-091h 16Keys To The Shop : Equipping Coffee Shop LeadersRoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage CoffeeSetting up and maintaining a roaster for functionality, safety, and quality output is perhaps the biggest challenge of roasting. There are many variables and trades that go into it and it is easy to skip some steps, be less than detailed, and rush the project. I don't need to tell you, that is s a recipe for disaster. Perhaps nobody in roasting tech knows this more than the man who gets called to both set up roasters, and swoop in and deal with all sorts of emergency situations and repairs. Today on RoR we are talking with the legend...
2023-05-2949 min
Food + Beverage TherapyState of the Industry with Andi Trindle MerschAndi C. Trindle Mersch, VP of Coffee Operations and Sustainability at Philz Coffee in San Francisco, CA discusses the year 2022 in review and hypothesizes what comes next in 2023. Some topics include the ups and downs of green coffee prices, the war in Ethiopia, automation and social media drink trends. Enjoy!
2023-01-3145 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal CoffeeCupping is as close to a sacred act as we get in the world of coffee evaluation. It is a ubiquitous ritual that comes with its own language, implements, and is considered by many to be THE way that we can determine what a coffee has to offer. But what if cupping is not the end all be all we assume it to be? What if certain aspects of cupping are not to be worried about so much allowing us to explore other, dare we say, better ways to to evaluate a coffee? In this episode of R...
2022-12-101h 03Keys To The Shop : Equipping Coffee Shop LeadersRoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe KreyolHow long should you let your coffee age after roast? Is freshest always best? How can we ensure our customers get the coffee at its peak? These are some of the questions that we explore around the topic of ideal resting times for roasted coffee, the myths around freshness, and the best practices for managing your coffee's flavor life cycle. In this episode of RoR from Roast Magazine we are exploring the new data associated with ideal resting times for coffee based on a study recently conducted and written about in Roast and the implication it has...
2022-10-2159 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #15 : Managing LTL Freight and the Nuances of green Shipping w/ Evan Gilman of Royal CoffeeHow our coffee gets to us after purchase can sometimes be a confusing thing. These days, with global supply chain issues abounding, the need to understand, track, and finesse all aspects of logistics is at an all time high. One of the main areas to be aware of is LTL freight as well and planning for any issues that may come up as your coffee moves from farm to forklift. This episode of RoR from Roast Magazine is designed to help us wrap our heads around LTL freight and the other issues of shipping that impact our r...
2022-08-1248 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #14: How to Roast New Processing Methods w/ Mike Ebert of Fire Dancer ConsultantsAs new processing methods become more popular and prominent, roasters must pivot and adjust how they approach them in order to get the best possible result. Processes like honey and pulped natural present unique challenges for even the most veteran roasters. The good news is that there is a growing family of best practices that will help you see success and consistency while embracing the new and emerging methods on the market. To help us sort through this topic we turn to none other than Mike Ebert of Firedancer Consultants. As the founder of Firedancer Coffee Consultants...
2022-04-2547 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #13 : The Norm Roast Protocol w/ Dave BaxterHow do we test the energy efficiency, emissions, and impact of or roasting machines?. We all want to be responsible with our environmental impact but all we have to go on for data is supplied by marketing from the manufacturer. Wouldn't it be nice to have a real measure of the performance of a roasting machine? Well that is exactly what today's guest is out to provide. Today on the Rate of Rise series from Roast Magazine we are going to be talking with Dave Baxter about The Norm Roast Protocol! Dave Baxter has avidly ro...
2022-03-3042 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #12 : Inside Coffee Packaging w/ Ever MeisterYour coffee packaging holds more than just coffee. It holds an incredible amount of potential for communication of values, impact on the supply chain, and how coffee itself is percieved and succeeds in the global market. Packaging might not seem like the most compeling topic but the package itself may be on of the main tools that compels consumers and how we approach it matters greatly. Today on the Rate of Rise series from Roast Magaine we will be exploring pacaging and beyond with the author of the Sept/Oct 2021 article "The Perfect Package", Ever Meister. ...
2022-02-2153 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #11 : Exploring Scent w/ Sandra Elisa LoofbourowThe smell of coffee is one of the great joys in this life. As professionals we take this important sensory aspect of coffee and build tools and protocols around it so we can fully and accurately assess a coffee's quality and ultimately serve something consistently wonderful to our customers. In order to do this we need to bring balance, calibration, and objectivity to the personal tastes and experiences we all bring to the cupping table. Today we on the Rate of Rise series from Roast Magazine we will be diving into this subject of scent and calibration w...
2022-01-2648 minKeys To The Shop : Equipping Coffee Shop LeadersROR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita CoffeeRelationships are what the coffee industry is built on. The quality of those relationships determines the strength of the supply chain and the success of all involved. One of the most important relationships that is not talked about very often is that between green buyer and the broker. Today we on the Rate of Rise series from Roast Magazine we will be diving into this subject with the author of the October 2020 Roast Magazine article "What your Broker Wishes you Knew", Scott Merle! Scott has worked in specialty coffee since 1988 and has experience in every a...
2021-12-2953 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People ZineWhere do we even start when choosing tools for our roastery? There are an incredible number of options from basic and inexpensive -to complex and costly. In the most recent issue of Roast Magazine, today's guest, Kat Melheim gives us an outline of tools and resources through the entire roasting process that can help clarify this dilemma. Kat Melheim (she/her) is a roaster, barista, artist, and writer. She founded Coffee People Zine, a publication that celebrates the creativity of the coffee community, in 2018. Through her work in the coffee industry she has been fortunate enough to t...
2021-11-191h 05Keys To The Shop : Equipping Coffee Shop LeadersROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food IngredientsHow coffee is processed after harvest has an incredible impact on the final quality in the cup. Today we have the luxury of choosing form a wide variety of processing techniques. Whether you are a roaster or a farmer, understanding what these methods contribute to the coffee as well as their impact on the environment, and the industry is critical. On this episode of RoR from Roast Magazine, we will be discussing post-harvest processing methods from a scientific, philosophical, and practical perspective with guests, Siva Subramanian and Byron Holcomb of Olam Food Ingredients. Siva Subramanian is ...
2021-10-081h 12Keys To The Shop : Equipping Coffee Shop LeadersSustainability Series #2 : Importing & RoastingSustainability is a collaborative effort that relies on solid networks, relationships, and communication. This is mainly the responsibility of importers and roasters whose job it is to provide connection, accurate representation, and to realize the potential of the now harvested coffee and the farmers who grow it. While providing these platforms to those they serve, importers and roasters must also look out for the stability and sustainability of their own businesses in order to make progress long-term. In this episode we will be talking with some seriously inspiring importers and roasters to discuss their practices...
2021-09-2254 minKeys To The Shop : Equipping Coffee Shop LeadersROR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee ConsultantsSample roasting is a critical part of any roasting operation. But sample roasting is not simply used for finding defects or even just for making purchasing decisions. It is also very important to use as a tool to illustrate what a coffee can do and where it fits in your line up according to your's and your customers tastes. Today we are going to be exploring what our guest, Mike Ebert calls, "Illustrative Roasting", and giving you tools, insights, mindsets, and best practices to use your sample roaster to its fullest capacity in helping your coffee reach its highest...
2021-07-0257 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #6: Buying Less and Doing More w/ Ever MeisterWe have an incredible range of options available to us when it comes to the green coffees we purchase. Right now our habit as an industry is to spot purchase small amounts of coffee from a wide variety of producers in hopes of getting the pest of the best. The trouble with this is that, while we might believe our method is helping promote great coffee, it is actually undermining the success of the producer and the process. On this 6th edition of RoR we will be exploring how buying from fewer producers but with a commitment t...
2021-06-0551 min
Sourced: The Coffee PodcastRoasting OperationsJoin The Crown's Director of Roasting, Candice Madison, Philz Coffee's Director of Coffee & Sustainability, Andi Trindle Mersch, and Ally Coffee's Director or Learning, Ildi Revi, for a discussion about how to outfit a successful roastery – no matter the size.
2021-05-2745 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee MindTime and color in the roasting process are inextricably linked. We are fairly used to using time as a tool but what about color? Turns out that the color of your coffee is actually one of the most important but under-utilized, and poorly tracked metrics for determining flavor in the final roasted coffee. On this 5th edition of the Rate of Rise series we are going to be talking with Morten Munchow, the co-author of the Roast Magazine article: Flavor Development-The Relationship Between Time and Color in Coffee RoastingMorten Munchow To help us dive into this Morten M...
2021-05-0853 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #4: Practical Thermodynamics w/ Candice Madison of Royal Coffee / The Crown OakThermodynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermodynamics should we be familiar with and what methods of controlling it are best? In this month's installment of the Rate of Rise series to you by Roast magazine we will be addressing these questions and much more with none other than Candice Madison. Candice Madison has worked in specialty coffee for over a decade, as an accomplished barista, roaster, and trainer. She is a Q Arabica Instructor for the Coffee Quality Institute, a...
2021-04-0149 minKeys To The Shop : Equipping Coffee Shop LeadersRoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz CoffeeIf this least year has shown us anything, it is that life is unpredictable and can sometimes throw a wrench into our plans, causing us to go into emergency mode. What do we do when this happens? What is our plan for when the roastery goes down? If you are like most busy owners, you probably don't have much of a plan in place for when these things happen. Having a robust and well rehearsed contingency plan can literally save your business and those who depend on it. But where do you start and what should you...
2021-03-0545 min
Roast MagazineRoasting Plant Continuity Planning (Part II): Approving and Preparing to Enact the PlanWelcome to Roast Magazine Audio Articles. Roast focuses on coffee from a technical perspective, covering the art, science and business of coffee roasters.
Presenting: "Roasting Plant Continuity Planning (Part II): Approving and Preparing to Enact the Plan" by Andi Trindle Mersch.
This article originally appeared in Roast Magazine's September/October 2020 issue. To subscribe to the print edition of Roast or purchase a copy of past issues, visit roastmagazine.com.
This audio article was narrated by Lily Kubota, recorded and produced by Upright Recording Studio, and published by Roast Magazine.
2021-02-0116 minRoast MagazineRoasting Plant Continuity Planning (Part I): Developing the PlanWelcome to Roast Magazine Audio Articles. Roast focuses on coffee from a technical perspective, covering the art, science and business of coffee roasters.
Presenting: "Roasting Plant Continuity Planning (Part I): Developing the Plan" by Andi Trindle Mersch.
This article originally appeared in Roast Magazine's May/June 2020 issue. To subscribe to the print edition of Roast or purchase a copy of past issues, visit roastmagazine.com.
This audio article was narrated by Lily Kubota, recorded and produced by Upright Recording Studio, and published by Roast Magazine.
2021-01-1119 min