This is the 4th in a 5-part solo series with Muki Yeung. Muki is a Specialty Coffee Trader based in Kenya with Dormans Coffee. In this series, Muki and Lee Safar discuss Kenyan Coffee post-pandemic and into the future.
In this episode of the series, Muki helps us understand how climate change is impacting coffee production and producers in Kenya in today's market and into the foreseeable future.
Read MoreThis is the 3rd in a 5-part solo series with Muki Yeung. Muki is a Specialty Coffee Trader based in Kenya with Dormans Coffee. In this series, Muki and Lee Safar discuss Kenyan Coffee post-pandemic and into the future.
In this episode of the series, we explore the state of Kenyan coffee in today's market. Muki gives us insight into what people are paying and why Kenyan coffees in the future are most likely to get more expensive.
Read MoreThis is the 2nd in a 5-part solo series with Muki Yeung. Muki is a Specialty Coffee Trader based in Kenya with Dormans Coffee. In this series, Muki and Lee Safar discuss Kenyan Coffee post-pandemic and into the future.
In this episode of the series, Muki aligns our perception of the integrity of the Kenyan Coffee Supply chain.
Read MoreThis is the first in a 5-part solo series with Muki Yeung. Muki is a Specialty Coffee Trader based in Kenya with Dormans Coffee. In this series, Muki and Lee Safar discuss Kenyan Coffee post-pandemic and into the future.
In this episode of the series, Muki gives us insight into how Kenyan producers experienced the pandemic and how the supply chain originating in Kenya was impacted overall.
Read MoreThis is the final episode in a 5-part solo series with Lee Safar on the "Changing Coffee Industry" post MICE (Melbourne International Coffee Expo) 2022 returning for the first time in 3 years, which was the host of the WBC for 2022.
In this 5th episode, Lee discusses "Quiet Quitting" - a concept that has become popular post-pandemic. Find out what it is, if you should do it, what to do if it happens in your workplace, and what the ramifications could be for small businesses and the industry in the medium to long term.
Read MoreThis is the 4th in a 5-part solo series with Lee Safar on the "Changing Coffee Industry" post MICE (Melbourne International Coffee Expo) 2022 returning for the first time in 3 years, which was the host of the WBC for 2022.
In this episode of the series, we ask if now is the time to adapt your business model in preparation for what Lee believes is a significantly challenging time for our industry.
Read MoreThis is the 3rd in a 5-part solo series with Lee Safar on the "Changing Coffee Industry" post MICE (Melbourne International Coffee Expo) 2022 returning for the first time in 3 years, which was the host of the WBC for 2022.
On this episode of the series, talks about a clear turning point we've reached in the coffee industry in light of the fast-approaching challenges (the Tsunami) that have been talked about on this podcast for the past 18 months. Check out this episode of The Daily Coffee Podcast to learn ways you can prepare today.
Read MoreThis is the 2nd in a 5-part solo series with Lee Safar on the "Changing Coffee Industry" post MICE (Melbourne International Coffee Expo) 2022 returning for the first time in 3 years, which was the host of the WBC for 2022.
In this episode of the series, Lee talks about the disturbing nature of coffee cults witnessed at MICE, their willingness to lie to coffee industry consumers, and their intention to win you over with new product launches while pretending to advocate for producers in other parts of their business.
Read MoreThis is the first in a 5-part solo series with Lee Safar on the "Changing Coffee Industry" post MICE (Melbourne International Coffee Expo) 2022 returning for the first time in 3 years, which was the host of the WBC for 2022.
In this first episode of the series, Lee gives us insight into her discoveries at MICE and what it tells us about how the industry is evolving.
Read MoreThis is the 5th episode in a 5-part series with Cosimo Libardo - Consultant, SCA Treasurer, and former SCA at Toby's Estate and Carimali. With 20+ years in specialty coffee, in this week's series of The Daily Coffee Pro Podcast by MAP IT FORWARD, Cosimo and Lee explore "The viability of cafes and roasteries for small business owner's in today's market"
In this 5th instalment of the series, Cosimo and Lee discuss the cafe of the future and what is does and doesn't look like.
Read MoreThis is the 4th episode in a 5-part series with Cosimo Libardo - Consultant, SCA Treasurer, and former SCA at Toby's Estate and Carimali. With 20+ years in specialty coffee, in this week's series of The Daily Coffee Pro Podcast by MAP IT FORWARD, Cosimo and Lee explore "The viability of cafes and roasteries for small business owner's in today's market"
In this 4th episode of the series, Cosimo answers the question "What role does innovation play in increasing the viability of small businesses over the coming decades?" and gives us his insight into what his analysis has uncovered on this subject. He believes that there's one common thread successful innovative specialty coffee businesses all have whether they know it or not.
Read MoreThis is the 3rd episode in a 5-part series with Cosimo Libardo - Consultant, SCA Treasurer, and former SCA at Toby's Estate and Carimali. With 20+ years in specialty coffee, in this week's series of The Daily Coffee Pro Podcast by MAP IT FORWARD, Cosimo and Lee explore "The viability of cafes and roasteries for small business owner's in today's market"
In this 3rd episode of the series, Cosimo and Lee try to answer the question "who's making the most profit in the coffee supply chain?". You may or may not be surprised by the answers here.
Read MoreThis is the 2nd episode in a 5-part series with Cosimo Libardo - Consultant, SCA Treasurer, and former SCA at Toby's Estate and Carimali. With 20+ years in specialty coffee, in this week's series of The Daily Coffee Pro Podcast by MAP IT FORWARD, Cosimo and Lee explore "The viability of cafes and roasteries for small business owner's in today's market"
In this 2nd episode of the series, Cosimo and Lee explore the barriers to profitability in specialty coffee small businesses and why those barriers are becoming more amplified as global economic, supply chain, cultural, and geopolitical pressures increase.
Read MoreThis is the first episode in a 5-part series with Cosimo Libardo - Consultant, SCA Treasurer, and former SCA at Toby's Estate and Carimali. With 20+ years in specialty coffee, in this week's series of The Daily Coffee Pro Podcast by MAP IT FORWARD, Cosimo and Lee explore "The viability of cafes and roasteries for small business owner's in today's market"
In this first episode of the series, Cosimo and Lee discuss whether specialty coffee small businesses (primarily cafes and roasteries) are profitable in today's market.
Read MoreThis is the final episode in a 5-part series with Chahan Yeretzian, Professor for Analytical Technologies, Bioanalytical Chemistry, and Diagnostics at Zurich University of Applied Sciences (ZHAW). In this series, Chahan and Lee explore "The Science of Coffee".
In this 5th episode of the series, Chahan helps us understand where coffee research is headed in the future. They explored the low-hanging fruit coffee science research as well as the limitations it's experiencing. "Infused Coffees" was also a topic of discussion with some myths dispelled about testing.
Read MoreThis is the 4th in a 5-part series with Chahan Yeretzian, Professor for Analytical Technologies, Bioanalytical Chemistry, and Diagnostics at Zurich University of Applied Sciences (ZHAW). In this series, Chahan and Lee explore "The Science of Coffee".
In this 4th episode of the series, Chahan and Lee discuss how science handles the subjectivity of coffee taste objectively.
Read MoreThis is the 3rd in a 5-part series with Chahan Yeretzian, Professor for Analytical Technologies, Bioanalytical Chemistry, and Diagnostics at Zurich University of Applied Sciences (ZHAW). In this series, Chahan and Lee explore "The Science of Coffee".
In this 3rd episode of the series, Chahan helps us understand how science defines "Good Coffee". Super interesting conversation, folks!
Read MoreThis is the 2nd in a 5-part series with Chahan Yeretzian, Professor for Analytical Technologies, Bioanalytical Chemistry, and Diagnostics at Zurich University of Applied Sciences (ZHAW). In this series, Chahan and Lee explore "The Science of Coffee".
In this 2nd episode of the series, Chahan and Lee explore how coffee research is elevating specialty coffee as a profit-focused industry.
Read MoreThis is the first in a 5-part series with Chahan Yeretzian, Professor for Analytical Technologies, Bioanalytical Chemistry, and Diagnostics at Zurich University of Applied Sciences (ZHAW). In this series, Chahan and Lee explore "The Science of Coffee".
In this first episode of the series, Chahan helps us understand how science is forging its way ahead into the specialty coffee industry and how it's elevating specialty coffee in the cup.
Read MoreThis is the 5th in a 5-part series with Emirates-based specialty coffee consumer and Civil Engineer, Fatima Al Ketbi. Fatima is a specialty coffee consumer who is not in the coffee industry (yet) and in this series, we'll explore what motivates Fatima's choices as a specialty coffee consumer.
In this final episode of our series, Fatima asks the coffee industry what role it's going to play in being accountable for maintaining the standards of specialty coffee as forces like inflation take place and consumers are asked to pay more for their coffee.
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