52 episodes

Podcast for coffee professionals and enthusiasts. Valerian interviews emerging and established coffee professionals who are ready to reveal their secrets so you can use them to improve the quality of your coffee and boost your coffee business.
Valerian works on online coffee education projects from his home in Northern California. Originally he is from Central Europe where he co-owns a third wave coffee roasting company called Green Plantation.
Join him on the path to discovering the newest trends in the coffee industry.

Coffee is ME Podcast Valerian Hrala

    • Food

Podcast for coffee professionals and enthusiasts. Valerian interviews emerging and established coffee professionals who are ready to reveal their secrets so you can use them to improve the quality of your coffee and boost your coffee business.
Valerian works on online coffee education projects from his home in Northern California. Originally he is from Central Europe where he co-owns a third wave coffee roasting company called Green Plantation.
Join him on the path to discovering the newest trends in the coffee industry.

    $500 Gesha vs $10 Brazilian Coffee and Instagram Marketing Tips with Umeko Motoyoshi

    $500 Gesha vs $10 Brazilian Coffee and Instagram Marketing Tips with Umeko Motoyoshi

    We are back with part 2 of our discussion with Umeko Motoyoshi, coffee entrepreneur, social media expert, educator, and author. In this episode we continue last week’s discussion with the author of The @wastingcoffee Guide To Not Wasting Coffee and purveyor of the Umeshiso Cupping Spoons.
    This week we share the results of a super fun and enlightening consumer experiment Valerian, Marcus, and Melissa conducted at the Boot Coffee Campus booth at the San Francisco Coffee Festival and hear Umeko’s take on the experiment and how consumers approach coffee differently from coffee professionals.
    Umeko also shares some of her secret sauce for social media success. With over 13,000 followers, she knows how to engage social media users! Listen in and learn how being genuine and showing yourself is one way to build a brand. We ask Umeko how influencers, specifically micro influencers, can build a brand; and explore how you can build and reinforce trust in your brand through your social media presence (or risk losing trust). 
    Learn more about The @Wastingcoffee Guide to Not Wasting Coffee and some of the ways Umeko sees our industry normalizing waste and devaluing coffee and the work of everyone involved. It’s an important discussion that she’s tackling head on!

    • 41 min
    Umeko Motoyoshi - The Personality of Coffee Tasting. Is it a Real Thing?

    Umeko Motoyoshi - The Personality of Coffee Tasting. Is it a Real Thing?

    This week we talk with Q grader, author, educator, entrepreneur Umeko Motoyoshi. This is part 1 of a two part episode with Umeko, the creator of the Umeshiso rainbow cupping spoon and author of The @wastingcoffee Guide To Not Wasting Coffee.
    We discuss how making the cupping and tasting environment more inclusive and accessible can draw customers into the discussion of flavor and taste. Umeko discusses how we should bring ourselves into the cupping room, how taste and flavor perception and experiences are deeply personal, and that it’s okay if we don’t all share the same experience of a coffee. The conversations ranges from Q Grading and the goal objectivity, the way the SCA cupping form informs our experiences and the influence of our upbringings.
    We loved hosting Umeko and her throughtfulness. Join us as we share impressions of La Mula geisha from Panama, an incredible robusta Marcus discovered on a recent trip to Brazil from Cafe Fazenda Venturim, and two of Valerian’s coffees - one from Green Plantation in Slovakia and the other from Unleashed Coffee in the US.
    We will soon post the rest of the discussion in part two where talk about social media, building a brand, and other entrepreneurial topics.

    • 48 min
    I want to be a professional coffee taster...

    I want to be a professional coffee taster...

    In this episode, we interview Rick Appleton (Boston) and Abdulrahman Qurban (Saudi Arabia), students attending the SCA Sensory class at Boot Coffee Campus. What were the hardest parts of the course and what was the ultimate takeaway? 
    Valerian tests Rick's newly acquired ability to evaluate coffee by applying his skills tasting his skin contact natural wine. How does Rick do? 
    What is the difference between the SCA Sensory class and the Q Grader class?
    All these questions are answered in this episode. 
     
     

    • 1 hr 2 min
    Sensory battle of the two most sensible worlds: Wine vs. coffee tasting and industry.

    Sensory battle of the two most sensible worlds: Wine vs. coffee tasting and industry.

    In this episode, we will explore the world of wine with Eric Danch.
    We focus on tasting and sensory comparison between wine and coffee, but we also touch on the importance of origin, farming and processing techniques when determining the pricing of wine or coffee.
    Eric was kind enough to share some business techniques they use in the wine industry that can also be used in the coffee world. 
    In this episode, we talk a lot about Valerian's birthplace, Komarno, and the wines of Hungary, Slovakia, and Serbia while drinking Bott Frigyes - 2018 Kadarka.
    Wine for this podcast was provided by:
    Danch & Granger - Wines from Hungary, Slovakia, Slovenia, Serbia, and Croatia.  

    • 1 hr 21 min
    What is the Ideal Size of a Coffee Roaster, Can You Save Past Crop Coffee, Drum Speed, Mimicking Espresso and more ...

    What is the Ideal Size of a Coffee Roaster, Can You Save Past Crop Coffee, Drum Speed, Mimicking Espresso and more ...

     
    In this podcast, we will revisit the question of what is the ideal size of the roaster one should buy for their coffee roasting startup. You can find my old article here:
    https://coffeecourses.com/buying-a-coffee-roaster-here-are-few-considerations-so-you-do-not-get-burned/
    We also got a few questions from you! Thanks! We feel your questions make this podcast more dynamic. Keep them coming, please.
    1
    Love the podcast!
    I have a question about adjusting a roasting profile as a coffee ages. We’ve had a few coffees that started out wonderful and juicy, but as the enter or near the ‘past crop’ zone start to taste woody, papery, or sometimes underdeveloped, any advice on how to adjust our profiles? 
    thanks
    Matt, Matthew Schodorf
    Founder / Roaster / Café de Leche
    ----------------------------------------------------------------------------------------
    2
    I do have a question, and I shall take your roasting courses if you give the answer that cures the issue we are facing.
    We do roast green coffee beans from China and from Indonesia, of course, each single source is roasted separately. We do not roast blended green beans.
    The issue we face is that we always get color inconsistency in the roasted coffee within one batch (uneven coffee color for the same roasted batch).
    Our roaster is 3 kg (max load for each batch is 2.500 kg of green beans). 
    We pre-heat up to 150 Celsius some times 170 Celsius (experimenting).
    This is always the case with Medium Dark roast (we drop down the roasted batch immediately after quietness of 1st crack), and not with the dark roast
    Your help in this is highly appreciated.
    Best regards
    Samir H Yousef
    3
    Hi, this is Candy from Southeastern Roastery. I’m opening a cafe this fall 2019 in Riverdale Park, MD and already have a few wholesale clients with more interested.
    I am running into an issue regularly where potential clients want a tasting, have equipment but don’t have it connected (espresso machines, grinders, etc). My first question is what are the best portable equipment for tastings as I’m getting my shop built out? 
    My second question is how to best mimic and espresso with portable equipment? I find it hard with a French Press, water hot pot and portable grinder.
    Thanks,
    Candy Schibli
    -----------------------------------------------------------------------------------------------
    4
    If I wanted to donate a portion of my coffee business profits to coffee producers in need, how would I do it?
    Seasonality: I need a guide to determining when I should buy a certain country's coffee. I want to buy at the beginning or middle of the season & not at the end
    Dan Gorman, Punto Fino Coffee,  Fairfax 
    5
    When is the best time to adjust drum speed? Drying phase Maillard, after first crack? I’ve read what Scott Rao has to say about rpm for specific roasters depending on the roaster size and would agree with him for the most part. What I can’t seem to understand is at what point do you adjust drum speed when trying to create the best curve/profile for a specialty coffee?!
    Too slow will cause more conduction heat and scorched coffee
    Appropriate speed will give you a good well-rounded coffee if the roaster is skilled enough.
    Too fast will also give you scorched coffee since beans aren’t flowing in the drum properly
    I’m trying to think outside the box and figure out how to manipulate drum speed to create an outstanding cup of coffee. I understand there are many factors involved such as atmospheric pressure, ambient temperature, humidity.. etc but I truly believe there has to be a way to slow down Maillard with drum speed to fully develops sugars and achieve a better end result.. questions is how?
    Rudy Altamirano, LuwakCafe, Tijuana Mexico

    • 1 hr 14 min
    Coffee Roasting Q&A with Marcus Young & Valerian Hrala

    Coffee Roasting Q&A with Marcus Young & Valerian Hrala

    After a healthy intro about natural wine Marcus and I will answer your questions about coffee roasting.
    Wine provided for this episode was by Noel Diaz and his Purity Wine.
    These were your questions we've answered on this episode:
    1. ABOUT CAFFEINE
    I’ve come to believe (but never actually tested) that darker roasted coffee has less caffeine, but I’ve also read that Starbucks is teaching its employees that this is a myth.  Can you settle this for me?
    Darron Burke
     
    www.cafedonpablo.com
    https://youtu.be/_YVRDkPRB0
     
    2. ABOUT PRE VS POST ROAST BLENDING COFFEE
    "Hey guys! Haven't heard of your podcast until now, although we are familiar with Boot Coffee Campus. I look forward to tuning in.
    I'm with Camellia Coffee Roasters out of Sacramento. We've been roasting for about 3 years as Camellia and have had our cafe for about a year and a half.
    I would be interested in knowing your thoughts on pre-blending coffee before roast?"
     
    Robert Watson, camelliacoffeeroasters.com
     
    3. ABOUT LPG vs NATURAL GAS IN COFFEE ROASTING
    Are there any significant differences in roasting on a LPG fired vs natural gas fired roaster, all else being equal?
    Bill McCachren
     
    4. ABOUT LPG vs NATURAL GAS IN COFFEE ROASTING
    Are there any significant differences in roasting on a LPG fired vs natural gas fired roaster, all else being equal?
    Bill McCachren
     
    5. ABOUT UPGRADING A FLUID BED ROASTER
    We’re about a year into the roasting business and have started having some small success at both a large, local upscale Farmer’s Market and, more recently, several stores within a grocery store chain located here in Birmingham, AL.  Lots of learning and we’re having to scale things up a bit, which can be both exciting and scary at the same time.
    I’m currently using an Artisan 2.5 fluid bed roaster from Coffee Crafters.  I have roasted on drum roasters before, but started on the Artisan because it was inexpensive AND I honestly preferred drinking the coffee I roasted on it.  I find the flavors to be brighter and more distinct when roasted on the fluid bed roaster. When I had to recently scale up my volume, I paid a friend who’s using a San Fransiscan 25 to toll-roast a few hundred pounds for me and while I really valued and appreciated his help - I really didn’t like the coffee as much.  Now I need to invest in a larger roaster, and I can’t decide. I can stick with fluid bed roasters but the largest Coffee Crafters is only 10 pounds (Ashe makes one that’s 22 pounds) or go ahead and move over to the dark side with a 12-15kg drum. Should I make the transition now and “relearn” roasting on the drum, or ride it out with the fluid bed roasters as long as possible?  Your thoughts?
    Kurtis W. Eaton, MD, MBA - Bean Creek Coffee, LLC
     
    6. ABOUT AIRFLOW
    Does adjusting airflow throughout a roast have a significant impact on the roast vs a constant airflow? I roast on a Huky.
    Dan Gorman, Punto Fino

    • 51 min

Customer Reviews

JaroslavSL ,

Inspirative

worth for every penny. Valerian is awesome coffee geek. Love every moment with his voice in my ears!

Chiák ,

Great podcasts!

I am a barista at a small café and I listen to your podcasts every time I go to and from school. I really love your podcasts they really motivate and inspire me. Keep up the good work and I hope You visit the Czech Republic soon. :)

S pozdravem
Jan Chiotellis

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