Part 5 of 5: In episode 5 of this 5-part series with Jan-Cort Hoban, we explore how coffee businesses can begin running leaner, more sustainable operations in a volatile economy.

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Part 4 of 5: In episode 4 of this 5-part series with Jan-Cort Hoban, we explore why leaner coffee businesses may be better equipped to survive increasing economic and industry pressure.

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Part 3 of 5: In episode 3 of this 5-part series with Jan-Cort Hoban, we explore whether becoming bigger in coffee business is actually worth the cost.

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Part 2 of 5: In episode 2 of this 5-part series with Jan-Cort Hoban, we explore the reality of running a coffee business and why bigger doesn’t always mean better.

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Part 1 of 5: Jan-Cort Hoban joins Lee Safar to explore why people get into coffee businesses, the pull of image and growth, and why running lean may be a smarter path.

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Part 5 of 5: What small business owners should do to survive the next three years, with Frida Deguise from world-famous L.A Donuts

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Part 4 of 5: How economic pressure and supply chain disruption are affecting small business, with Frida Deguise from world-famous L.A Donuts

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Part 3 of 5: The hardest parts of running a business: people, pressure, and responsibility, with Frida Deguise from world-famous L.A Donuts

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Part 2 of 5: The gap between expectation and reality in small business ownership, with Frida Deguise from world-famous L.A Donuts

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Part 1 of 5: How Frida Deguise became a small business owner of world-famous L.A Donuts.

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Part 5 of 5: Are industry associations supporting coffee, or protecting themselves? A must-watch episode with Bruno Souza from Academia do Cafe and Zinho Cafe.

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Part 4 of 5: Is coffee education building expertise, or creating false confidence? We explore this in depth with Bruno Souza from Academia do Cafe and Zinho Cafe.

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Part 3 of 5: Are we educating consumers—or shaping perception? A functional debate about the conversation around quality in the coffee industry, with Bruno Souza from Academia do Cafe and Zinho Cafe.

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Part 2 of 5: What separates “specialty coffee” from simply “good coffee”, and whether the distinction holds, with Bruno Souza from Academia do Cafe and Zinho Cafe.

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Part 1 of 5: How coffee producers understand quality, and why that differs from consuming markets, with Bruno Souza from Academia do Cafe and Zinho Cafe.

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Part 5 of 5: Examining how regenerative agriculture may shape the future of coffee supply in a changing global environment, Lucia Reid.

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Part 4 of 5: Can regenerative agriculture scale in coffee? Examining the barriers, realities, and what scaling actually looks like, with Agroecologist, Lucia Reid.

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Part 3 of 5: What the research shows about regenerative farming and coffee quality, including variability, context, and long-term outcomes, with Agroecologist, Lucia Reid.

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Part 2 of 5: A deep dive into what defines coffee quality, and why it’s more subjective and complex than industry standards suggest with Agroecologist, Lucia Reid.

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Part 1 of 5: What regenerative management really means in coffee, and why it’s more complex than a simple definition with Agroecologist, Lucia Reid.

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