Family-owned, Southern California-based Klatch Coffee is debuting an indulgent Aphrodite Pearl Reserve Blend exclusively for Valentine’s Day! 

Its distinct, complex flavors include a sweet chocolate-covered strawberry aroma, and reminiscence of a luscious Black Forest Cake with layers of rich ganache, fresh cherries, and creamy frosting. Featuring notes of black cherry, milk chocolate, and vanilla, this brew is a true gem in our coffee collection, perfect for sharing with someone special.

 this episode sponsored by CoffeeTalk  

About Heather Perry

Heather began working in Klatch Coffee’s retail stores, building skills that later earned her numerous competitive titles including Regional Champion, United States Champion, and 2nd place in the World Barista Championships, just to name a few. She’s also built a reputation as a professional trainer, lending her expertise to individuals and organizations in over a dozen countries, and previously serving as Chair of the Barista Guild of America and President of the SCA. She now heads up the family business as CEO of Klatch Coffee.

In the upcoming Vendor Directory from CoffeeTalk Magazine, learn about:

• Her FAVORITE barista tools
• Her real opinion about "gateway candy bar" coffees
• A glimpse of who she might be coaching at a US Barista Champ in the future (IMO!)

Let's discuss - email Jennifer@Coffeetalk.com

But what truly sets their process apart? It's the intriguing 12-hour cherry oxidation phase, followed by the meticulous application of anaerobic fermentation and careful control of oxygen flow, resulting in a brew that's nothing short of extraordinary.

You'll also get a taste of the challenges we face in discerning the essence of coffee amidst its intricate processes, and the allure of the innovative anaerobic method. Prepare your palate for a flavor-packed adventure as we explore the vast diversity of Colombian coffee, from traditional to boldly adventurous profiles.

Beyond the coffee cup, we'll discuss how coffee education aligns seamlessly with Relevant Coffee's mission to elevate the coffee experience. And guess what? We're here to answer your burning questions, so don't hesitate to reach out!

In a more personal touch, I'll reveal details about my own coffee table, offering a glimpse into my life with pictures of my beloved dogs and those serene meditation candles that keep me grounded. And of course, we'll address the ever-important challenge of sourcing Nestor and Adrian's exceptional coffee, ensuring that it finds its way to coffee lovers like you.

Stay tuned for an episode that's a sensory delight, a journey into the heart of coffee innovation, and a testament to the passion that fuels the coffee industry. 

LINKS:  

https://jstonecollective.com/products/colombia-adrian-lasso

Relevant Coffee (square.site)

1. He needs caffeine
2. It has a complex and rich evolutionary history
3. It is engaging
4. The supply chain stretches across cultures and continents
5. It's difficult to pin down, aways shifting, unlike a bottled beverage
6. It changes chemically when cooling
7. It is mysterious
8. Demands participation of the brewer and drinker
9. So much innovation in the industry (producing, processing methods, varieties)
10. New equipment types (brewers and roasters)
11. (bonus) Getting to participate in an industry that is getting to know itself better

Two MUST haves for brewing coffee at home:

• a Burr Grinder
• a Gram Scale

Interested in roasting coffee at home like Seth Godin:  try this LINK ROASTER

Useful LINKS from this episode:

visit jstonecollective on instagram to learn about a fantastic giveaway with Kenneth Davids

21st Century Coffee:  A Guide   - use CXP5 at checkout for a discount.  Ken explains why you might want to possess this book.

CoffeeReview - discover the latest fine coffees from Bali and Java.  Ken and his team measured, tested and scored 110 DARK ROAST coffees so you don't have to!  And he discovered the term dark roast has no meaning whatsoever.  

Coffeeists - Ken discerns the coffee of fashion icon Ralph Lauren by La Colombe 

Hacienda Sonora - Costa Rica's best in class farm producing a range of cutting edge processed coffees, including SL28

Coffee by Adrian Lasso from Relevant Roasters 

Kenneth Davids is a James Beard Award nominee Awards Search | James Beard Foundation 

Granular Overview

Chapters & Topics

Exploring the Fascinating World of Coffee with Kenneth Davids

In this interview, Jennifer Stone and Kenneth David discuss the complexities and evolution of coffee. Kenneth shares why he loves coffee and why he has stayed with it, and they also discuss the exotic coffee he is drinking and the unique coffee brewer Jennifer has. They also talk about Kenneth's book and the interesting information he has put into it.

• Exploring the Mysteries of Coffee Roasting and Brewing

Ken discusses the complexities of the coffee supply chain, the innovation happening in the industry, and the importance of understanding the nuances of coffee roasting and brewing. He also touches on the importance of rest and processing for exceptional coffee, and the need to wait at least 10 days before testing espresso.

• Coffee Brewing Tips for Home Use

Ken and Jennifer discuss the importance of using a burr grinder and a gram scale for brewing coffee at home. They also mention the importance of uniformity in the grind and keeping track of ratios and flavor notes. Finally, they shift gears to discuss Ken's other ventures and future plans.

• Ken and Jennifer Discuss Coffee and Ken's Book

Ken and Jennifer discuss the ideal reader for Ken's book, which is someone who doesn't know anything about coffee and is willing to read a long book to learn everything about it. Ken explains that he has tried to make the book accessible with pairing information through photographs and captions, tables, and easy to read text. He also mentions that it is a heavy book, so it is not something to curl up with, but something to use. Jennifer agrees that it is an amazing resource for a new person or industry.

• Ken and Kevin's Coffee Series

Ken and Kevin have been friends for years and have been working on a Youtube series called We're Calling It Coffee ists. The series involves Ken tasting and smelling five coffees and trying to identify them within the scope of what they're doing. Kevin is doing the heavy lifting with editing and full balance, and they are looking for sponsors to help with the project. Ken has already tasted and smelled some coffees and has been able to identify them correctly.

• Kenneth discusses the challenges of revising his home roasting book.

Kenneth is revising his home roasting book and is facing the challenge of presenting a wide range of possibilities in a way that is still enthusiastic and accessible. He is also considering the changes in green coffee and the debate around roasting in the same room as a home coffee roaster. Jennifer Stone brings up the idea of green coffee being more accessible and Kenneth reflects on how it was hard to find a range of green coffee when he wrote his first book.

Jennifer Stone and Ken discuss coffee, the Coffee Review, and the JStoneCollective.

Jennifer Stone and Ken have a conversation about coffee, discussing topics such as Costa Rica, Sumatra, Colombia, and San Francisco. They also talk about Ken's book, the Coffee Review, and the J Stone Collective, which is Jennifer's upcoming Instagram-driven brand. Jennifer is also now a lecturer for the Coffee Quality Institute. They end the conversation with Ken asking Jennifer to keep him posted on when the J Stone Collective will go live.

Snapchill is a revolutionary technology that rapidly chills coffee and other beverages to preserve freshness and flavor. It can be applied on various scales, from individual cups to large production facilities. Initially focused on creating countertop machines for cafes, Snapchill shifted its focus to larger-scale production due to customer demand. The technology involves brewing coffee, rapidly chilling it to preserve quality, and then packaging it in cans.

In 2020, Snapchill began partnering with roasters and cafes to offer freshly brewed, chilled coffee to consumers. The company's growth was accelerated during the pandemic, leading to collaborations with over 230 roasters across the US and even international partners. Snapchill products are now available in select Whole Foods locations and are set to launch in Walmart, partnering with local coffee brands for unique and sustainable offerings.

Snapchill aims to redefine the cold coffee industry, bringing the quality and accessibility of specialty coffee to ready-to-drink cans. The technology allows for precise control of beverage temperature, unlocking different flavor profiles, much like the craft beer industry did with beer. The company is expanding its offerings to include tea and partnering with Oatley for milk alternatives, emphasizing quality and sustainability.

Snapchill's technology preserves natural sweetness in coffee, reducing the need for added sugars. With a focus on quality and accessibility, Snap Chill hopes to revolutionize the way people experience and enjoy cold beverages, bringing the same level of appreciation and exploration found in the craft beer and fine wine industries.

News and links:

• More Oatly/Snapchill SKUs espousing the companies’ respective dedication to sustainability will be sold at Walmart nationwide through a partnership with The Hatchery Group starting at the end of July.
• The Mo Mocha beverage with Oatly will be sold at Walmart and features:
• Fire Grounds independent coffee roaster is firefighter- and veteran- owned, and is a give-back brand focusing on supporting first responders, with over 1k pounds of coffee donated since 2018; and 
• Uncommon Cacao, a certified b-corp and the first Transparent Trade cacao supply chain company focused on improved quality, long-term partnerships, and higher prices paid to cacao farmers. 
• Snapchill’s patented process that uses 2X less water and beans compared to cold brew 
• Oatly is generally better for the climate compared to cow’s milk

Local Hive | Greeley, Colorado (localhivehoney.com)

Taza Chocolate | Organic Stone Ground Chocolate for Bold Flavor

About Dave Dussault, Snapchill Founder  

Dave Dussault is an inventor, founder and entrepreneur who has developed numerous inventions, including the revolutionary Snapchiller machine. He attended college for mechanical engineering and graduated from MIT, where he learned the science of heat transfer. While growing up in the Boston area, he worked at his father’s air conditioning business during his summers off. His preference for iced coffee impacted his career path as he was always dissatisfied with how insipid the flavor of iced coffee becomes as the ice starts to melt and disappointed in the poor flavor of cold brews. So, he set out to solve the problem of fresh iced coffee. After thinking through the fundamentals, including what he learned from his father and from school, he invented the Snapchill process.  

Kyle Bosshardt, Senior Sales and Operations Manager

Kyle Bosshardt joined Snapchill in the Spring of 2020 as the Senior Sales and Operations Manager. Previously, he worked in the hospitality industry for over 15 years. He has taken his passion for increasing the visibility of excellent family run wineries from around the world to curious customers to the burgeoning specialty coffee market.  At Snapchill, he works with roasters, retailers and beverage brands to bring their canned coffee aspirations to life through the Snapchill process. His philosophy is that great food and drink should be a fun and curious exploration without pretension and judgment. Bringing specialty coffee to the masses is his goal for the betterment of the customer and the coffee industry as a whole

• Learn that you don't have to BEGIN as a coffee expert to enjoy espresso
• What a BLT and Espresso have in common
• Crack the code to social media success

follow her at @morgandrinkscoffee on Instagram, TikTok, YouTube and Twitter ... you will LEARN so much about the coffee experience.  

***the North American Food Equipment Manufacturers convention.  Wow!**

Thanks to our sponsor - Synesso Espresso Machines and our friends at Onyx Coffee Lab,  Middleby, NAFEM, Concordia, Marco Beverage Systems and Ciel Coffee

Early in her career, Andrea earned her MBA and worked in brand management at Kraft Foods. She then earned her Doctorate in Business (Marketing) from Harvard Business School, where her research focused on guess what??? COMMUNICATION. Specifically why and how people talk.

Andrea served on the faculty at the University of Toronto Rotman school of management where she taught in the MBA program. She also consulted in strategic brand marketing and served on several boards.

Andrea created Talk About Talk to help ambitious executives boost their confidence and improve their communication skills through 1-on-1 coaching, corporate workshops, online courses, a free weekly communication skills newsletter, and a bi-weekly podcast. You can learn more about the books she recommends and the podcasting resources she uses to make it all happen - see below. Andrea would love to talk!

You'll hear the three magic words that make every conversation flow with ease, the rule of odds and much more!

Link to Andrea's Talk About Talk website, podcast and much more!

Her killer LinkedIn page

We talk about Seth Godin and his Akimbo workshops

Jen's Coffee Essentials Course sign up

Try Costa Rica SL 28 from Hacienda Sonora - a unique coffee farm that processes only Natural Coffees!

Let's talk coffee - email me Jen@Ciel.World

Barbara Corcoran Episode

Coffee from Puerto Rico Hacienda Garden Munoz

Great inspiration for discipline:  1 Cor. 9:  24-27 

and 2 Tim. 1:7

Palmas del Mar, Puerto Rico

• The difference between frappe and freddo
• How the coffee brings us to the table connects us no matter where we are

This episode is part of my Cold Coffee Stack!

CoffeeStain Podcast

Artemis Drink Mixers

Andrea's Sculpture website www.woodsculpture.gr

Ciel Coffee by Jen Stone

Coffee Explorer

Want to up your coffee game, visit the equator and learn how to really taste coffee?  Sign up for my free, espresso-sized coffee course by emailing Jen@Ciel.World.

Episode 6:  The Contenders

Episode 1:  Chilled

Alternate Links for these amazing contributors:

Artemis Gavriilidou at CoffeeStain Podcast

Cheyenne Lentz at Baked Brewed Beautiful

Cheyenne's favorite Cold Brew Recipe

Ryan McDonnell at Elemental Snapchiller

SPECIAL EPISODE with Seth Godin (2 of 2) 

We cover:

• How making a difference that matters might be easier than you think
• Get our hands dirty riffing on coffee roasting
• Seth reveals the linchpin for selling more coffee!

Links of Interest:

Food52 reviews Sandor Katz's book on The Art of Fermentation

This aromatic coffee from 90+ Farms in Panama

Jim Ziolkowski - BuildOn

Olympia Crimina Espresso Machine

Marco Arment of Tumblr

God Shot

Monk of Mocha by Dave Eggers

The Practice:  Shipping Creative Work by Seth Godin

This Is Marketing by Seth Godin

Ciel Coffee by Jen Stone

Coffee Explorer

Want to up your coffee game, visit the equator and learn how to really taste coffee?  Sign up for my free, espresso-sized coffee course by emailing Jen@Ciel.World.

You'll hear:

• What's weird about Seth's coffee obsession
• The trouble with a second opinion
• Why being The Best might not be so great after all

Links of Interest:

Olympia Crimina Espresso Machine

Marco Arment of Tumblr

God Shot

Monk of Mocha by Dave Eggers

The Practice:  Shipping Creative Work by Seth Godin

This Is Marketing by Seth Godin

Cup of Excellence

Ciel Coffee by Jen Stone

Coffee Explorer

Want to up your coffee game, visit the equator and learn how to really taste coffee?  Sign up for my free, espresso-sized coffee course by emailing Jen@Ciel.World.

Check the second episode when we learn:  What's on his coffee table?

I first learned about Seth Godin from John Lee Dumas of the famous Entrepreneur on Fire podcast, when he mentioned Seth's Akimbo podcast.  The rest is history.

In three short sessions you'll learn about:

• Where coffee comes from and the people that grow it
• A framework for tasting and selecting a coffee you like
• How to improve your home brewing to enjoy more coffee flavors

Sign up or email Jen@Ciel.World

Sponsored by Ciel Coffee

Prep Time: 8 minutes

Brew Time: 5 minutes

Overview

• Extracts flavorful oils resulting in a viscous and heavy brewed coffee
• Yields a full-bodied and rich brew with slight sediment
• Lighter flavor nuances can be overshadowed

You’ll Need:

• 17 grams Ciel fresh coffee beans for each 8 oz. cup
• Frieling French press
• Baratza Preciso or similar Burr Grinder
• Fresh, filtered water (no apparent odors or tastes)
• Hot water maker
• Thermometer
• Scale
• Timer

Instructions:

1. Consult the measurement chart (below) and turn on hot water maker to begin heating ample water
2. Consult the measurement chart; weigh out the precise amount of coffee
3. Grind coffee to coarse grind particle size and add it to the press
4. Set the timer to countdown 5 minutes
5. When water is precisely 199˚F, add it to the French press to just below the pour spout and start the timer
6. Gently give the grounds a single stir (top off water level when necessary) to release the gases and ensure that all coffee grounds are wet
7. Carefully place the plunging apparatus on the press
8. After 5 minutes, slowly and carefully depress the plunger to the bottom of the press
9. When fully depressed, immediately transfer the brewed coffee to a thermal carafe
10. Allow the coffee to cool for at least 1 minute before enjoying

Measurements:

• 8 oz French press: 17 grams coffee
• 17 oz French press: 36 grams coffee
• 23 oz French press: 48 grams coffee
• 33 oz French press: 70 grams coffee

French Presses to Try:

Espro

Frieling

Bodum

Make Cold Brew Concentrate in your French Press

Baked, Brewed, Beautiful is a coffee and food blog written by Cheyenne Lentz (Elwell). Cheyenne is the author of The Coffee Journal, a daily coffee brewing log. She is a contributing lifestyle writer for Business Insider, MSN, Yahoo!, and The Spruce in which she regularly writes about coffee and reviews coffee products. She also loves to develop her own personal coffee & coffee pairing recipes at home as a way to relax from a hard day's work.

Fire Dept. Coffee - https://www.firedeptcoffee.com/

Peace Coffee - https://www.peacecoffee.com/

Other Links of Note:

Flash Chilled Coffee Recipe

Toddy Coffee Maker - the classic!  PERFECT Cold Brew Recipe

Thrive Farmers & Chick-fil-A

Todd Carmichael, Founder of La Colombe

Other roasters to check out:  Ciel Coffee, Intelligentsia, Go Get 'em Tiger, Blue Bottle, Dean's Beans

Cheyenne has a very lyrical voice... listen to her sing Satisfied in You, based on Psalm 42.  She is a very talented musician.  Besides writing about coffee, you can find her playing and teaching the violin in her home music studio. Her husband is also a musician (piano, guitar, drums), and they often play communion songs at their church. 

Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World

My last trip was a year ago to Orange County.  It was a phenomenal experience and covered all the bases of great people, amazing coffee, inspiring surroundings... all A++.   (this was an earlier episode, and is a great recap of the Coffee Championships.)

From the Kimpton Shorebreak Resort in Huntington Beach

Description of 5 categories of coffee competition

Coffee Champions 2020 - the Winners

Review of Coffee in Good Spirits

Coffee Roasting Championship insights

Coffee Vibe in Southern California

602 Coffee

Peerless Coffee

https://www.instagram.com/ciel.coffee.world/

https://cielcoffee.blogspot.com/

https://www.shorebreakhotel.com/

https://ciel.world/

Coffee Champions 2020 - the Winners

Photo by Lisha Riabinina on Unsplash

Selva Negra Sustainable Farm

Rainforest Alliance Certified

Bird Friendly

Kind of Blue by Miles Davis

Sponsored by Ciel Coffee.  Ashley tastes and describes Costa Rica Hacienda Sonora SL-28 in this episode.  Click here to order. 

Morning Beats on Instagram and Facebook  @morningbeatstv 

Ashley on Instagram Facebook @ashes2911 (IG) and https://www.facebook.com/ashley.larsen.545 for fb. 

Morning Beats on Heartland, RetroTV and Family Channel - check out the January 19, 2021 Episode!

On Heartland Roku app and the website www.watchheartlandtv.com

Ashley and Jen on You Tube

"She Walks" co-wrote, acted, produced with Director, Zach Ratchford. 

"Made in China"- second feature with Zach Ratchford (co-wrote, acted and produced). 

Check out movie shorts and reviews:  Zachary Ratchford

Our FAVES:

Seth Godin  The Practice

Madeleine L'Engle  A Wrinkle in Time

Slim Aarons

Manet

Roche Bobois

Beverly Hills Hotel

We mentioned Dunkin, Folgers and Community Coffee as part of the culture

Breville Coffee Grinders

WanderList from the Intrepid Guide

Un Flik / Elle

How Ardi Coffee  got its name (from National Geographic)

Sam's personal story

Visit the Keffa Coffee website

Questions - email jen@ciel.world

https://ciel.world/

When coffee is ground, the interior of the bean, along with its delicate flavor oils, is exposed to air. If the grounds are not quickly subjected to brewing, oxygen will begin to degrade the flavor immediately. Therefore, it is imperative to grind coffee just prior to brewing for optimal flavor and freshness. For this reason, all Ciel coffee remains as whole bean to the point of consumption.

For best results, Ciel strongly encourages the use of burr grinders, which result in a consistent grind and, unlike blade grinders, will not overheat coffee beans, preserving their essential aromas and oils. The coffee particle size of your grind is determined by your selected brewing method and relates directly to the corresponding brew time. The smaller the particle size of ground coffee, the greater the overall surface area, and the less time it needs in contact with water to extract the perfect flavor. Very fine espresso ground coffee might require 27 seconds of brewing time, while coarser particles are suitable for 5 minutes in a French Press.

It is recommended you keep your grinder clean and free of coffee oil build-up, to preserve the truest flavor of Café Privé Sélect.

Recommended settings based on the Baratza Vario-W Grinders

• Espresso Grind - 8
• Pour Over Grind - 18
• French Press Grind - 25

We visit with Diego via zoom in Costa Rica, and the line is a bit fuzzy at times - apologies.  

Check out Hacienda Sonora and try their amazing coffees here.

Email us with questions and thoughts:  Jen@Ciel.World 

Brew Guide

You’ll Need:

• 17 grams Ciel fresh coffee beans for each 8 oz. cup
• Chemex or Hario pourover device
• Able kone or Hario filter paper (paper filters will contribute to a lighter-bodied brew)
• Baratza  Vario W or similar Burr Grinder
• Fresh, filtered or bottled water (no apparent odors or tastes)
• Hot water maker
• Thermometer
• Scale
• Timer

Instructions:

1. Consult the measurement chart (below) and turn on hot water maker to begin heating ample water
2. Consult the measurement chart; weigh out the precise amount of coffee
3. Grind coffee to medium particle size (see settings on Grind page) in the amount needed just prior to brewing
4. If applicable, pre-wet filter paper with hot water to assist the extraction process
5. Place ground coffee in the filter and level
6. Set the pourover device on top of the scale. With the filter and coffee in place, tare the scale to 0
7. Ensuring the water is precisely 199˚F, start the timer and pour the appropriate quantity of water (consult the measurement chart) in a circular motion onto the coffee bed, ensuring that all grounds are wet
8. After the initial pour, wait 45 seconds and watch the coffee bloom and de-gas, as the coffee flavors are extracted
9. As the aromas emerge, consult the scale and every 30 seconds continue to add between 1 and 4 ounces of water depending on your brew volume. Aim to have all water poured in 3 minutes, spread evenly across 7 equal pours, until the proper volume of water has been added. This can be accomplished with careful measurement or a little practice
10. Let the water drain completely through the coffee
11. This process may take a total brew time of up to 3 minutes and 45 seconds
12. Allow the coffee to cool for at least 1 minute before enjoying

Measurements:

• 1 cup: 17 grams coffee / 8 oz water (1 oz per pour)
• 2 cups: 34 grams coffee / 16 oz water (2 oz per pour)
• 3 cups: 51 grams coffee / 24 oz water (3 oz per pour)
• 4 cups: 68 grams coffee / 32 oz water (4 oz per pour)

• Coffee Origin and Name (Geographic or Blend)
• Roast Color
• Variety
• Freshness
• Flavor Notes
• Altitude
• Processing
• Certifications & Accolades

Follow up - pH of coffee is about 5

Contact Jen@Ciel.World with any questions or thoughts.  Visit our sponsor at Ciel.World for access to the Ethiopia Wush Wush mentioned in this episode.

Common Grounds Podcast

https://roastersmarketplace.com/ciel-cafe-prive-select/

https://roastersmarketplace.com/product-category/small-batch-roasters/ciel-cafe-prive-select/

Chris Greenfield is President of Roaster's Marketplace L.L.C.

email: chris@roastersmarketplace.com

https://www.facebook.com/roastersmarketplace/

Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.World 

POSTLOGUE 

After some research, it appears that Nicolette may have a mild caffeine allergy.  In the podcast, I speak to mycotoxins, which are harmless.  Learn more from healthline with this link.
Trace amounts of mycotoxins have been found in coffee beans, but the amounts are far below safety limits and too low to be of practical significance.

Hey "How its Made" nerds - this episode gets pretty graphic discussing roast styles, heat transfer and profile development.  It's pretty fun to find out why those little coffee beans from Colombia can taste so distinct from one roasting company to the next.

For more information on Elemental Beverage Co., visit elementalbeverage.co or follow @elementalbevco.

About Elemental Beverage Company

Headquartered in Watertown, MA, Elemental Beverage Co. uses groundbreaking thermodynamics innovation and tried-and-true heat exchange technology to create Snapchill™ Beverage Technology that enables a perfectly prepared cold cup of single origin, direct trade coffee each and every time. Founded by a cold coffee-loving MIT graduate, David Dussault, Elemental Beverage Co. seeks to reimagine the cold experience by cooling beverages in seconds to amplify and preserve their aroma, richness, body and flavor. The patented heat exchange technology combines thermodynamics, engineering, and artistry to transform fresh, hot coffee to become cold in seconds. Elementals technology combined with proprietary cold coffee production expertise vastly improves the taste of any coffee – without ice, dilution or chemicals.

Delta Airlines

Kenya Airways

Micato Safaris

Ciel.World Kenya AA Meru Gichugene

@KenyaWildlifeService

Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.World

In this episode, Ryan and I taste the premier selection from Elemental Beverage Company is launching with three bold single-origin coffees from Kayanza, Burundi; Kolla Bolcha, Ethiopia; and San Alejo, Colombia. Each premium coffee is rated 85 points or higher on Coffee Quality Institute's Q Grading Scale and is professionally brewed hot and then immediately Snapchilled. Sold in six-packs of 12-ounce cans of each coffee or a variety pack, Elemental Snapchilled Coffee can be purchased online for $39.95 with free shipping in the continental U.S. at ElementalBeverage.co.

Ryan McDonell, Licensed Q Grader, Chief Coffee and Tea Officer of Elemental Beverage Company  from Elemental Beverage Company.  Three COLD coffees and three different processes.  Live from SCA in Boston.

Coffee Explorer is sponsored by Ciel Cafe Prive Select Coffee.  Visit www.ciel.world where you can order a range of coffees from Natural Costa Rica, Washed Kenya and Long Fermented Ethiopia Wush Wush!  

https://elementalbeverage.co/

Email Jen or sign up for the most interesting coffee news and tips!  Jen@Ciel.World / Ciel.World

Jen Stone in Orange County, California

From the Kimpton Shorebreak Resort in Huntington Beach

Description of 5 categories of coffee competition

Review of Coffee in Good Spirits

Coffee Roasting Championship insights

Coffee Vibe in Southern California

602 Coffee

Peerless Coffee

https://www.instagram.com/ciel.coffee.world/

https://cielcoffee.blogspot.com/

https://www.shorebreakhotel.com/

https://ciel.world/