#beanspire

[gnomishmath]

#Basil #VerticalGardening with a #BeanSpire! Let's see how #heliotropic a Ma'facko is... #Heliotropism #Phototropism #Basilico #Gardening #Giardiniere #Orto #Garden #BasilTower (at Lusiana)

[chrispineofficial]

i am truly actively working on another pinto fic that i feel really optimistic about finishing in the next couple days....man i havent written this much this quickly in a long, long time

[rachanon-ma]

Welcome Doi Pangkhon Kenya Style Washed To our family. #esperanza #roastery #roasters #specialitycoffee #probat #probatug22 #ug22retro #cropster #kirschundmausser #doipangkhon #beanspire #beanspirecoffee #markoff #markoffcoffee (at Markoff Coffee Roastery Co.,Ltd.)

[mrgarbanzo]

Beanspiration #6.

[michaelfallcon]

Will Frith: The Sprudge Twenty Interview

Will Frith (Photo by Huynh Nguyen Tan Phat)

Welcome to the Sprudge Twenty interviews presented by Pacific Barista Series! Read more about the Sprudge Twenty and see all of our interviews here.

Nominated by Elizabeth Chai

Will Frith is a career coffee professional working to “change the way the world sees Vietnamese coffee.” Frith has roots in the American Pacific Northwest, working for companies including Batdorf & Bronson, Olympia Coffee Roasting Company, and Modbar. Today he is based in Ho Chi Minh City, where his work includes training and education for the city’s booming coffee scene, the development of his own concept cafe project, and a wide-reaching green coffee initiative built around introduction arabica varieties to a region traditionally known for robusta. Sprudge has covered Frith’s work in Vietnam since 2013, and we spoke with him digitally for this Sprudge Twenty interview, presented by Pacific Barista Series.

What issue in coffee do you care about most?

I care most about addressing the inequities throughout the supply chain—what people are paid for their work; access to information, resources, and community—and customer experience (also throughout the supply chain).

What cause or element in coffee drives you?

Caffeine and flavor are the elements in coffee that drive me! But seriously: fairness, developing potential, and sustainability.

What issue in coffee do you think is critically overlooked?

The fact that the people are the most important element, at every step, involved in producing the coffee experience for the consumer. It only takes one misstep, bad actor, or flippant comment to ruin the entire experience.

What is the quality you like best about coffee?

It brings people from many levels in society together. The enjoyment of good coffee (not limited to specialty or “third wave”) is something that anyone can access.

Did you experience a “god shot” or life-changing moment of coffee revelation early in your career?

Coffee and my passion for it revealed itself slowly over the course of many smaller great experiences. I can’t really narrow it down to a single beverage or time. The people who supported me, provided guidance, and shared their experience all worked together to provide a long-term, ongoing series of revelations that continue to inspire and drive me.

What is your idea of coffee happiness?

A quiet, slow morning with a cool, light breeze and a great view. A warm cup of filter coffee, nothing too fancy. Could be something great, could be something mediocre, as long as the moment itself is great.

If you could have any job in the coffee industry, what would it be and why?

Coffee Idea Person, a job where people come to me with coffee problems and I help to solve them, and I have a team of people to design and produce any gadgetry that I think up. It would be sort of what I do already, without all the hardest stuff. I really like what I already do, I just wish it was easier sometimes.

Who are your coffee heroes?

Trish Rothgeb (Wrecking Ball), Carmel Laurino (Kalsada), Oliver Stormshak (Olympia Coffee), Andrea Allen (Onyx Coffee), and Fuadi Pitsuwan (Beanspire).

If you could drink coffee with anyone, living or dead, who would it be and why?

My maternal grandparents, who passed away a few years ago. Before they died I hadn’t had a chance to master their language sufficiently to really get to know them. They both had incredible lives, lived through war, poverty, migration. They were rice farmers with a typically huge family in the Mekong delta. I really would just want to know what their lives were like, what kinds of things they thought about when they weren’t immediately concerned with survival.

If you didn’t get bit by the coffee bug, what do you think you’d be doing instead?

Renewable energy and water reclamation are two subjects that have really captured my attention, but I haven’t made the kind of time needed to really dive deep into those things. I find them just as compelling as I do coffee, and if I spend the rest of my life in the coffee industry, I know I’ll eventually learn more about them. But my interest in these things definitely came as result of working in coffee…

Do you have any coffee mentors?

My heroes are also sort of my mentors (whether they volunteered to be or not). The people I’ve had the most formal mentorship-like relationships with have been Oliver Stormshak (Olympia Coffee) and Quang Nhat Trang (La Viet)—but these have been sort of co-mentoring relationships as well.

What do you wish someone would’ve told you when you were first starting out in coffee?

I think people might have even told me, but I was too immature to listen: slow down, focus on one thing at a time, and don’t try to do everything all at once.

Name three coffee apparatuses you’d take into space with you.

A duffel bag full of tasty instant coffee, a way to make ice, and a way to heat water.

Best song to brew coffee to:

Silly Love Songs, by Wings.

Look into the crystal ball—where do you see yourself in 20 years?

Using my experience in coffee growing areas to help other coffee growing areas address climate change. I’ll know my way around robusta as well as I do arabica, and will have been able to apply that learning to the problem of the climate crisis. Also it would be really cool to figure out how to grow robusta that tastes really great in the United States, because in 20 years our time may be up as an industry focused on special, far-away coffees cultivated with cheap labor.

What’d you eat for breakfast this morning?

Coffee. I’ve been playing with intermittent fasting (intermittently), and today was a fasting day.

When did you last drink coffee?

This morning, about an hour ago.

What was it?

An arabica blend from “Uncle” Son, who grows, processes, and roasts coffee in Dalat. I made an iced pour-over.

Thank you. 

The Sprudge Twenty is presented by Pacific Barista Series. For a complete list of 2019 Sprudge Twenty honorees please visit sprudge.com/twenty

Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge. 

The post Will Frith: The Sprudge Twenty Interview appeared first on Sprudge.

Will Frith: The Sprudge Twenty Interview published first on https://medium.com/@LinLinCoffee

[mrwilliamcharley]

Will Frith: The Sprudge Twenty Interview

Will Frith (Photo by Huynh Nguyen Tan Phat)

Welcome to the Sprudge Twenty interviews presented by Pacific Barista Series! Read more about the Sprudge Twenty and see all of our interviews here.

Nominated by Elizabeth Chai

Will Frith is a career coffee professional working to “change the way the world sees Vietnamese coffee.” Frith has roots in the American Pacific Northwest, working for companies including Batdorf & Bronson, Olympia Coffee Roasting Company, and Modbar. Today he is based in Ho Chi Minh City, where his work includes training and education for the city’s booming coffee scene, the development of his own concept cafe project, and a wide-reaching green coffee initiative built around introduction arabica varieties to a region traditionally known for robusta. Sprudge has covered Frith’s work in Vietnam since 2013, and we spoke with him digitally for this Sprudge Twenty interview, presented by Pacific Barista Series.

What issue in coffee do you care about most?

I care most about addressing the inequities throughout the supply chain—what people are paid for their work; access to information, resources, and community—and customer experience (also throughout the supply chain).

What cause or element in coffee drives you?

Caffeine and flavor are the elements in coffee that drive me! But seriously: fairness, developing potential, and sustainability.

What issue in coffee do you think is critically overlooked?

The fact that the people are the most important element, at every step, involved in producing the coffee experience for the consumer. It only takes one misstep, bad actor, or flippant comment to ruin the entire experience.

What is the quality you like best about coffee?

It brings people from many levels in society together. The enjoyment of good coffee (not limited to specialty or “third wave”) is something that anyone can access.

Did you experience a “god shot” or life-changing moment of coffee revelation early in your career?

Coffee and my passion for it revealed itself slowly over the course of many smaller great experiences. I can’t really narrow it down to a single beverage or time. The people who supported me, provided guidance, and shared their experience all worked together to provide a long-term, ongoing series of revelations that continue to inspire and drive me.

What is your idea of coffee happiness?

A quiet, slow morning with a cool, light breeze and a great view. A warm cup of filter coffee, nothing too fancy. Could be something great, could be something mediocre, as long as the moment itself is great.

If you could have any job in the coffee industry, what would it be and why?

Coffee Idea Person, a job where people come to me with coffee problems and I help to solve them, and I have a team of people to design and produce any gadgetry that I think up. It would be sort of what I do already, without all the hardest stuff. I really like what I already do, I just wish it was easier sometimes.

Who are your coffee heroes?

Trish Rothgeb (Wrecking Ball), Carmel Laurino (Kalsada), Oliver Stormshak (Olympia Coffee), Andrea Allen (Onyx Coffee), and Fuadi Pitsuwan (Beanspire).

If you could drink coffee with anyone, living or dead, who would it be and why?

My maternal grandparents, who passed away a few years ago. Before they died I hadn’t had a chance to master their language sufficiently to really get to know them. They both had incredible lives, lived through war, poverty, migration. They were rice farmers with a typically huge family in the Mekong delta. I really would just want to know what their lives were like, what kinds of things they thought about when they weren’t immediately concerned with survival.

If you didn’t get bit by the coffee bug, what do you think you’d be doing instead?

Renewable energy and water reclamation are two subjects that have really captured my attention, but I haven’t made the kind of time needed to really dive deep into those things. I find them just as compelling as I do coffee, and if I spend the rest of my life in the coffee industry, I know I’ll eventually learn more about them. But my interest in these things definitely came as result of working in coffee…

Do you have any coffee mentors?

My heroes are also sort of my mentors (whether they volunteered to be or not). The people I’ve had the most formal mentorship-like relationships with have been Oliver Stormshak (Olympia Coffee) and Quang Nhat Trang (La Viet)—but these have been sort of co-mentoring relationships as well.

What do you wish someone would’ve told you when you were first starting out in coffee?

I think people might have even told me, but I was too immature to listen: slow down, focus on one thing at a time, and don’t try to do everything all at once.

Name three coffee apparatuses you’d take into space with you.

A duffel bag full of tasty instant coffee, a way to make ice, and a way to heat water.

Best song to brew coffee to:

Silly Love Songs, by Wings.

Look into the crystal ball—where do you see yourself in 20 years?

Using my experience in coffee growing areas to help other coffee growing areas address climate change. I’ll know my way around robusta as well as I do arabica, and will have been able to apply that learning to the problem of the climate crisis. Also it would be really cool to figure out how to grow robusta that tastes really great in the United States, because in 20 years our time may be up as an industry focused on special, far-away coffees cultivated with cheap labor.

What’d you eat for breakfast this morning?

Coffee. I’ve been playing with intermittent fasting (intermittently), and today was a fasting day.

When did you last drink coffee?

This morning, about an hour ago.

What was it?

An arabica blend from “Uncle” Son, who grows, processes, and roasts coffee in Dalat. I made an iced pour-over.

Thank you. 

The Sprudge Twenty is presented by Pacific Barista Series. For a complete list of 2019 Sprudge Twenty honorees please visit sprudge.com/twenty

Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge. 

The post Will Frith: The Sprudge Twenty Interview appeared first on Sprudge.

from Sprudge http://bit.ly/2DFcpEl

[shebreathesslowly]

Will Frith: The Sprudge Twenty Interview

Will Frith (Photo by Huynh Nguyen Tan Phat)

Welcome to the Sprudge Twenty interviews presented by Pacific Barista Series! Read more about the Sprudge Twenty and see all of our interviews here.

Nominated by Elizabeth Chai

Will Frith is a career coffee professional working to “change the way the world sees Vietnamese coffee.” Frith has roots in the American Pacific Northwest, working for companies including Batdorf & Bronson, Olympia Coffee Roasting Company, and Modbar. Today he is based in Ho Chi Minh City, where his work includes training and education for the city’s booming coffee scene, the development of his own concept cafe project, and a wide-reaching green coffee initiative built around introduction arabica varieties to a region traditionally known for robusta. Sprudge has covered Frith’s work in Vietnam since 2013, and we spoke with him digitally for this Sprudge Twenty interview, presented by Pacific Barista Series.

What issue in coffee do you care about most?

I care most about addressing the inequities throughout the supply chain—what people are paid for their work; access to information, resources, and community—and customer experience (also throughout the supply chain).

What cause or element in coffee drives you?

Caffeine and flavor are the elements in coffee that drive me! But seriously: fairness, developing potential, and sustainability.

What issue in coffee do you think is critically overlooked?

The fact that the people are the most important element, at every step, involved in producing the coffee experience for the consumer. It only takes one misstep, bad actor, or flippant comment to ruin the entire experience.

What is the quality you like best about coffee?

It brings people from many levels in society together. The enjoyment of good coffee (not limited to specialty or “third wave”) is something that anyone can access.

Did you experience a “god shot” or life-changing moment of coffee revelation early in your career?

Coffee and my passion for it revealed itself slowly over the course of many smaller great experiences. I can’t really narrow it down to a single beverage or time. The people who supported me, provided guidance, and shared their experience all worked together to provide a long-term, ongoing series of revelations that continue to inspire and drive me.

What is your idea of coffee happiness?

A quiet, slow morning with a cool, light breeze and a great view. A warm cup of filter coffee, nothing too fancy. Could be something great, could be something mediocre, as long as the moment itself is great.

If you could have any job in the coffee industry, what would it be and why?

Coffee Idea Person, a job where people come to me with coffee problems and I help to solve them, and I have a team of people to design and produce any gadgetry that I think up. It would be sort of what I do already, without all the hardest stuff. I really like what I already do, I just wish it was easier sometimes.

Who are your coffee heroes?

Trish Rothgeb (Wrecking Ball), Carmel Laurino (Kalsada), Oliver Stormshak (Olympia Coffee), Andrea Allen (Onyx Coffee), and Fuadi Pitsuwan (Beanspire).

If you could drink coffee with anyone, living or dead, who would it be and why?

My maternal grandparents, who passed away a few years ago. Before they died I hadn’t had a chance to master their language sufficiently to really get to know them. They both had incredible lives, lived through war, poverty, migration. They were rice farmers with a typically huge family in the Mekong delta. I really would just want to know what their lives were like, what kinds of things they thought about when they weren’t immediately concerned with survival.

If you didn’t get bit by the coffee bug, what do you think you’d be doing instead?

Renewable energy and water reclamation are two subjects that have really captured my attention, but I haven’t made the kind of time needed to really dive deep into those things. I find them just as compelling as I do coffee, and if I spend the rest of my life in the coffee industry, I know I’ll eventually learn more about them. But my interest in these things definitely came as result of working in coffee…

Do you have any coffee mentors?

My heroes are also sort of my mentors (whether they volunteered to be or not). The people I’ve had the most formal mentorship-like relationships with have been Oliver Stormshak (Olympia Coffee) and Quang Nhat Trang (La Viet)—but these have been sort of co-mentoring relationships as well.

What do you wish someone would’ve told you when you were first starting out in coffee?

I think people might have even told me, but I was too immature to listen: slow down, focus on one thing at a time, and don’t try to do everything all at once.

Name three coffee apparatuses you’d take into space with you.

A duffel bag full of tasty instant coffee, a way to make ice, and a way to heat water.

Best song to brew coffee to:

Silly Love Songs, by Wings.

Look into the crystal ball—where do you see yourself in 20 years?

Using my experience in coffee growing areas to help other coffee growing areas address climate change. I’ll know my way around robusta as well as I do arabica, and will have been able to apply that learning to the problem of the climate crisis. Also it would be really cool to figure out how to grow robusta that tastes really great in the United States, because in 20 years our time may be up as an industry focused on special, far-away coffees cultivated with cheap labor.

What’d you eat for breakfast this morning?

Coffee. I’ve been playing with intermittent fasting (intermittently), and today was a fasting day.

When did you last drink coffee?

This morning, about an hour ago.

What was it?

An arabica blend from “Uncle” Son, who grows, processes, and roasts coffee in Dalat. I made an iced pour-over.

Thank you. 

The Sprudge Twenty is presented by Pacific Barista Series. For a complete list of 2019 Sprudge Twenty honorees please visit sprudge.com/twenty

Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge. 

The post Will Frith: The Sprudge Twenty Interview appeared first on Sprudge.

from Sprudge http://bit.ly/2DFcpEl

[epchapman89]

Agnieszka Rojewska Is The 2018 London Coffee Masters Champion

There were four, then there were two. Then there was just one. That one is Agnieszka Rojewska, a freelance competitor from Poland, the 2018 Coffee Masters champion at the London Coffee Festival.

On paper, Rojewska was supposed to win. She’s a four time national latte art champion, has won national barista championships more times than I can count, and was a finalist at last year’s New York Coffee Masters. This was hers to win. On paper. (She may have even been the not-so-quiet pick of the Sprudge team.) But things never play out like they are supposed to. Rojewska had a self-described “rough” first round, placing her in the middle of the top eight cutoff at the end of the first day with a second, larger day still left to compete. But Rojewska held on to the sixth place spot, earning her way to the next round. And after that, it all went according to plan.

Agnieszka Rojewska (right) blind folded during the cupping challenge, with judge Freda Yuan (center) and MC Lem Butler (left).

Rojewska first had to square off against Network Cafe’s Daniel Horbat in the semi-final round. She got off to a fast start by correctly reordering four out of six coffee cups—the highest score put down all weekend in the discipline—before putting up eight of 10 drinks in the Order round, one less than Horbat. But Rojewsak ultimately prevailed and made it into the Finals round to face Rob Clarijs of Dasawe Coffee Roasters and Beanspire.

In the Finals, Rojewska fell behind early to Clarijs after he successfully named the origins of two coffees on the cupping table to her zero. But with the Latte Art round—Rojewska’s best discipline going by her résumé—shortly to follow, she was still very much in it. And indeed, after taking a two to one victory in Latte Art, it call came down to the Signature Beverage round.

Judges Tim Wendelboe (left), David Donde (center) and Freda Yuan look on.

Rojewska’s winning drink was a take on a gin and tonic, using gin (of course), a tonic syrup—consisting of the zests of a lime, orang, and grapefruit, brown sugar, quinine aromatics, and cold water—and 150ml pour-over of her Ugandan coffee from the Mzungu Project and roasted by Gardelli Specialty Coffees, carbonated and then bottled. Judges would then pop open the bottle with their Palace Guard bottle openers, pour enjoy the provided glass, and enjoy.

Then came what may arguably the hardest part: the waiting. Rojewska and Clarijs had to sweat it out for some 30 minutes before the announcement was made. But once the name of the £5,000 prize check was revealed, there could be no mistaking that the winner was Agnieszka Rojewska.

Rojewska photographed in Shoreditch, London.

It will thrilling to see Rojewska, a barista that we have personally seen on a World stage compete multiple times across a variety of events never to cross that ultimate finish line, finally hoist a much hard fought and well-deserve trophy over her head. On paper it was hers to win. But now it’s on carboard. A big check-sized piece, with “Agnieszka Rojewska” and “£5,000” written on it.

Sprudge Media Network’s coverage of the 2018 London Coffee Festival is supported by Cafe Imports, Acaia, Assembly Coffee, Oatly UK, Faema, and Loveramics.

Zac Cadwalader is the news editor at Sprudge Media Network. All photos by Zac Cadwalader for Sprudge. 

Much more coverage of the 2018 Coffee Masters tournament from London Coffee Festival is available at Sprudge Live. 

The post Agnieszka Rojewska Is The 2018 London Coffee Masters Champion appeared first on Sprudge.

seen 1st on http://sprudge.com

[lydiamarshall92]

Southeast Asian entrepreneurs to gain insights into New Zealand food and beverage

Top Southeast Asian food and beverage business leaders and entrepreneurs will speak at this month’s New Zealand Food Summit as part of a programme run by the Asia New Zealand Foundation.

The group will also speak at events in Wellington and Auckland, connect with innovative New Zealand food companies, meet with government agencies, and travel to the Waikato and Bay of Plenty to visit high tech agricultural facilities and specialist dairy company Tatua. Their New Zealand visit takes place from March 22 to 29.

ASEAN Young Business Leaders Initiative project manager Adam McConnochie says the Asia New Zealand Foundation is pleased to be giving Kiwi business leaders the chance to better understand consumer behaviour in Southeast Asia.

“New Zealand has a long history of selling food products to Southeast Asia, but less experience with consumer branded products. What better way for exporters to achieve success than by engaging with people who have a local perspective on what consumers respond to.

“The entrepreneurs we’re bringing to New Zealand are very impressive. They’ve created scalable companies in their own countries and broken into large overseas markets. I’m confident that New Zealand businesses can learn a lot from what they’ve achieved.

“It’s also a fantastic opportunity for these Southeast Asian business leaders to learn about opportunities, best practice and innovation in New Zealand, a country they may not otherwise have visited.

“But mostly, this trip is about building strong networks. As New Zealand’s trade ties to Southeast Asia continue to grow, participants will act as an important resource for New Zealanders doing business in the region, and provide valuable insights into ASEAN markets.”

The participants are:

Ms Ade Permata Surya, Indonesia: founder and owner of Hearty Foodie, a snack company that aims to show food in Indonesia can be healthy and tasty.

Mr Alan Goh, Singapore: global sales lead of Oddle, an online ordering system for restaurants that aims to provide a holistic end-to-end solution for merchants, with a presence in Singapore, Malaysia, Indonesia, Hong Kong and Taiwan.

Mr Bui Quang Minh, Vietnam: founder and CEO of Beta Corp, a company focussed on cinema and restaurant concepts in Vietnam. Bui also founded and later sold Vietnam’s first donut chain, Doco Donuts.

Mr Fuadi Pitsuwan, Thailand: co-founder and CSO at Beanspire, an ethical coffee exporter. Beanspire was the first Thai coffee sold by US company Whole Foods and is their best-selling premium coffee.

Ms Hang Do, Vietnam: vice-president of business development at Seedcom, an investment firm focused on retail, logistics, agriculture and food and beverage.

Mr Luong Ngoc Duc, Vietnam: founder and chair of Roselle, Vietnam’s largest supplier of hibiscus products. Roselle is focused on the premium market and exports to Japan.

Ms Talita Setyadi, Indonesia: founder and managing director of Beau, a bakery brand specialising in European artisan bread and pastries with an Indonesian twist and using local ingredients where possible. Educated in New Zealand as a jazz musician, Talita studied at the Le Cordon Bleu cooking school in Paris.

While in New Zealand, they group will connect with innovative New Zealand food and beverage companies, such as Ripe Coffee, CHIA, Wellington Chocolate Factory, Fix and Fogg and Spring Sheep. Those companies have already made connections with Southeast Asian counterparts through the ASEAN Young Leaders Initiative.

“We’ve seen great results from past visits from Southeast Asia with strong ongoing business relationships developing – such as health food company NutriNest using New Zealand Manuka honey for their products in Vietnam,” Adam McConnochie says.

The group will also engage with members of the Foundation’s Leadership Network, a global professional network at the forefront of developing and maintaining strong links between New Zealand and Asia. Its members include Sachie Nomura, the owner of Australasia’s largest Asian cooking school, Sachie’s Kitchen, and others working in a range of sectors.

The seven entrepreneurs are visiting New Zealand through the ASEAN Young Business Leaders Initiative, managed by the Asia New Zealand Foundation for the New Zealand Government. ASEAN is a grouping of 10 Southeast Asian nations with a combined population of more than 620 million. New Zealand has a free trade agreement in place with ASEAN through the ASEAN-Australia-New Zealand FTA (AANZFTA).

About the Asia New Zealand Foundation

The Asia New Zealand Foundation is a non-partisan, non-profit organisation with a range of programmes designed to equip New Zealanders with first-hand experience of Asia and to forge valuable links to the region. Founded in 1994, the Foundation works in five main areas – business, arts and culture, education, media and research. It also runs a Leadership Network and takes a lead role in track II (informal diplomacy) bilateral and multilateral dialogues in the Asia-Pacific region. For more information: www.asianz.org.nz

About ASEAN Young Business Leaders Initiative

Since 2012, the ASEAN Young Business Leaders Initiative has brought more than 60 dynamic entrepreneurs and business leaders from Southeast Asia to New Zealand, building business connections and facilitating trade links. The initiative has also enabled New Zealand entrepreneurs to participate in sector-specific programmes in Southeast Asia, including a food and beverage tour to Indonesia, an agricultural visit to the Philippines and a tech visit to Thailand. The Foundation will be taking a group of food and beverage entrepreneurs to Malaysia in May.

For more information/interviews please contact:

Rebecca Inoue-Palmer Media Centre Manager, Asia New Zealand Foundation +64 4 470 8701 rpalmer@asianz.org.nz www.asianz.org.nz

The post Southeast Asian entrepreneurs to gain insights into New Zealand food and beverage appeared first on NZ Entrepreneur Magazine.

Read the original here: Southeast Asian entrepreneurs to gain insights into New Zealand food and beverage

[rachanon-ma]

Today is a cupping day. Thanks to all for joining us. #markoffcoffee #markoff #beanspirecoffee #beanspire #java #dpk #longberry #thailand #specialtycoffee (at MarKoff)

[mrgarbanzo]

Beanspiration #5.

[epchapman89]

The 2018 London Coffee Masters Competitors, Revealed!

Coffee competition fans, rejoice: a massive field of 24 competitors has just been announced for the 2018 Coffee Masters Tournament at London Coffee Festival! This is a tournament anyone can win, with past winners like Yuko Inoue, James Wise, and Erika Vonie taking home global honors and a generous cash prize at previous events. This next round of competition happens April 12th-15th at London Coffee Festival, the world’s premiere coffee festival, with annual attendance regularly topping 30,000 industry professionals and consumers. Tickets are on sale now and include access to the tournament, plus tasting experiences, workshops, rocking pop-up cafes, heaps of top exhibitors, a great many cocktails (thanks to London’s amenable public liquor laws), original art, coffee and food pairings, La Marzocco’s hugely popular True Artisan Cafe, and much, much more across two floors of the Old Truman Brewery in the heart of Shoreditch, East London.

Sprudge is thrilled to be back as an official media partner of the festival and tournament for a fourth consecutive season, with an eye towards another run of the Masters in New York City this fall and the launch of the first-ever Los Angeles Coffee Festival November 9th-11th in Los Angeles. But for now, lets meet the 24 global competitors set to do battle at this year’s event, along with the entry videos that earned them each of them their coveted roster spot.

Sprudge Media Network’s coverage of the 2018 London Coffee Festival and Coffee Masters Tournament is supported by Cafe Imports and Acaia. Interested in sponsoring our coverage? Get in touch.

Janis Podins, The Coffee Collective, Denmark

Phil Groves, Timberyard, United Kingdom

Shinsaku Fukayama, Independent, Japan

Kristóf Mayer, Department Of Coffee And Social Affairs, Hungary

Rob Clarijs, Dasawe Coffee Roasters x Beanspire Coffee, The Netherlands

Jimmy Dimitrov, Clifton Coffee, United Kingdom

Max White, Small Batch Coffee Roasters, United Kingdom

Paulina Vladimirova, Coffee Mania, Russia

Agnieszka Rojewska, TBC, Poland

Wissem Ben Rahim, Ben Rahim, Germany

Eliasz Minkiewicz, Harrods, United Kingdom

Dagne Vaskopa, Rocket Bean Roastery, Latvia

Daniel Horbat, Network Cafe, Romania

Cole Torode, Rosso Coffee Roasters, Canada

Jennifer Hall, Black & White Coffee Roasters, USA

Kasey Headley, Trinity Street Coffee Bar, USA

Jaya Chingen, LP Cafe, United Kingdom

Natanaél Stürenberg, Five Elephant, Germany

Claire Wallace, Brew Lab Coffee, Scotland

Petra Strelecka, Industra Coffee, Czech Republic

Sam Reed, Stir Coffee, United Kingdom

Matteo Colaci, The Bookshelf Coffee House, Italy

Wojciech Tysler, Bewley’s, Ireland

Tomas Misar, Hagen Espresso Bar, Czech Republic

Join us in London for the 2018 Coffee Masters Tournament at London Coffee Festival!

All past Coffee Masters Tournament coverage on Sprudge. 

All past London Coffee Festival coverage on Sprudge.

seen 1st on http://sprudge.com

[epchapman89]

The 2017 NYC Coffee Masters Competitors, Unveiled!

Fall means a few things around here at Sprudge: a crisp, brisk feeling in the air (all the better to drink coffee with); early football mornings and late baseball pennant chase evenings (both fueled by coffee); the re-dawn of the Pumpkin Spice think piece; and the fast-approaching New York City Coffee Festival, happening October 13th-15th in Manhattan.

This year’s fest is poised to be the biggest and best ever, as the fest has moved digs to the Metropolitan Pavillion at West 18th between 6th and 7th Avenues. The show is poised to be a real who’s who of international coffee in 2017—look for an in-depth preview from us as we draw closer—with 100% of all profits supporting Project Waterfall, a charitable initiative that provides water resources to coffee producing communities in need.

It wouldn’t be an NYC Coffee Festival without a running of the Coffee Masters tournament, that fast-paced, multidisciplinary exhibition of competitive coffee making. Launched in London and now in its fourth season, Coffee Masters returns to Manhattan featuring a global cadre of qualified judges, competitors endowed with a thrilling dexterity and gifted across multiple fields of beverage construction, and a rousing Masters of Ceremony crew, including Gwilym Davies (2009 World Barista Champion), Lem Butler (2016 US Barista Champion), and Sprudge co-founder Jordan Michelman.

Today let’s meet the sixteen competitors who’ll go head to head in the 2017 Coffee Masters Tournament.

Agnieszka Rojewska—Poland—Rojes

Anson Godge—Great Britain—Ozone Coffee Roasters

Cara Nakagawa—USA—Toby’s Estate

Christos Andrews—USA—Ghost Note Coffee

Cole Torode—Canada—Rosso Coffee Roasters

Dylan Siemens—USA—Onyx Coffee Lab

Erica Lee Vonie—USA—Variety Coffee Roasters

Janis Podins—Denmark—The Coffee Collective

Jimmy Dimitrov—United Kingdom—Clifton Coffee Roasters

Justin Lacher—USA—Intelligentsia Coffee

Mason Salisbury—USA—Luminous Coffee Specialists

Pip Zebrowan—USA—Starbucks

Reef Bessette—USA—Saint Frank Coffee

Rie Hanao—Sweden—Koppi

Rob Clarijs—The Netherlands—Beanspire

Shinsaku Fukayama—Australia—St. Ali

The post The 2017 NYC Coffee Masters Competitors, Unveiled! appeared first on Sprudge.

seen 1st on http://sprudge.com