P15 - (ENGLISH) - Part 2 - Sprout Coffee Roasters - ROASTER SIDE - How do they choose their green coffees - How they work with coffee bars - Starting a new business before Corona2

P15 - (ENGLISH) - Part 1 - Sprout Coffee Roasters -COFFEE BAR / ROASTER SIDE - Opening a coffee bar, thing to take into account - Roasting, their vision and values starting in the business

P14 - (ENGLISH) - Part 2 - Harvest Coffee Brewers - COFFEE-BAR SIDE - How they reach consistency hands on with quality - The importance of working clean - Their coffee set-up and why

P14 - (ENGLISH) Part 1 - Harvest Coffee Brewers - COFFEE-BAR SIDE - Mix Michelin star restaurant and high quality coffee bar - Multi-roasters and their choice for coffee.

P13 - Part 2 - Special Edition - COFFEE ENTHUSIASTS VS BARISTA - Questions and opinion about coffee and specialty coffee - Back to basic

P13 - Part 1 - Special Edition - COFFEE ENTHUSIASTS VS BARISTA - Questions and opinion about coffee and specialty coffee - Back to basic

P12 - Part 2 - Ekata Coffee - PRODUCING SIDE - Specialty coffee in India - Coffee history from Yemen to India - Robusta and more arabica varieties

P12 - Part 1 - Ekata Coffee - PRODUCING SIDE - Discover the Land of coffee in India - Biodynamic coffee farming - Robusta

P11 - Menno Simons - Part 2 - IMPORT/PRODUCING SIDE - Blockchain - Farmer living income VS C-Market - Kenyan coffee revolution

P11 - Menno Simons - Part 1 - IMPORT/PRODUCING SIDE - From lawyer to rising quality and coffee community in Ethiopia - Building infrastructures at origin

P10 - Part 2- Belleville Brûlerie - Paris - ROASTING SIDE - Their process in blending high specialty coffees - Roasting quality protocol - Producer / Roaster relationships

P10 - Part 1 - Belleville Brûlerie - Paris - ROASTING SIDE - Specialty coffee roastery in Paris - THE START - French café culture and specialty coffee

P9 - Part 2 - Dick De Kock - INDUSTRY BACKGROUND SIDE - What is the Cup Of Excellence and what IMPACT it has on the SPECIALTY COFFEE industry - The GROWTH of an industry

P9 - Part 1 - Dick De Kock - INDUSTRY BACKGROUND SIDE - The growth and background of SPECIALTY COFFEE from the late 80's until nowadays - What is the taste ?

P8 - Part 2 - Juan P. Lasso Argote - PRODUCING SIDE - Coffee pricing - The steps to organic coffee farming HOW/WHY - His work with roasters and importers

P8 - Part 1 - Juan P. Lasso Argote - PRODUCING SIDE - Coffee producer, his journey to specialty coffee - The impact on climat and altitude on the coffee plants - Colombian coffee standardisation

P7 - Part 2 - Heilige Boontjes - COFFEE-BAR/SOCIAL SIDE - Running social coffee bars the WHY and HOW - Branding/Image - Management team - Challenges/Mistakes - To do and not to do's

P7 - Part 1 - Heilige Boontjes - COFFEE-BAR/SOCIAL SIDE - A bullet proof mindset, taking kids from the street back to society, Rodney tell us his story and how the social concept started.

P6 - Part 2 - Ben Morrow - COMPETITION/BARISTA SIDE - The underestimated impact on coffee drying processes // Why refractometer in coffee bars // Espresso, pour-over optimal extraction.

P6 - Part 1 - Ben Morrow - COMPETITION/BARISTA SIDE - Backstage of his years competing in Australia //Roasting and how/why they select their green coffees//His relationships with panamanian producers.