In the second half of the episode with Nameru Upretee. We dive a little bit deeper into coffee roasting and the process of teaching new roasters.

Show Notes:

• Namerus second life changing experience
• Sourcing Coffee & Trabocca
• If we want to grow we need to start sharing information and discussing as a community
• Is the answer to raising the value of coffee through customer education?
• Consumer Education
• the role of a coffee roaster in education
• The hardest thing to teach new roasters
• Do new roasters use current roasterys as a reference?
• I had to learn to keep it simple in my coffee classes
• It's so much fun to teach people who have no idea about coffee
• Is there any roasting concept that you would pitch to Cropster to add to the software?
• Pyrolysis in roasting coffee (Roasting concept)
• Managing the first crack
• Area under the curve (Roasting concept)
• Variables that aren't as significant in roasting coffee
• Challenges of a working on a new roaster (equipment)

In this first half of the episode we interview Nameru Upretee. Nameru is the head of coffee at the co-roasting facility & academy @ecre.coffee as well as the roastery @stitch.coffee. He has had a huge influence on developing many of the new coffee roasters in the Sydney coffee scene and around the country.

Nameru is also a consultant for new or current coffee roasting businesses. He is a trains and prepares people to compete in coffee competitions and his personal goal is to one day take on the world coffee roasting title.

For any roasting consultations email nameru@ecre.coffee

Show Notes

• Did all your base coffees go up in price?
• Do you want exclusivity with your coffee sourcing?
• What is the best Thai in Sydney
• When Nameru tried a vegan diet
• Bens Intermittent fasting
• It's scary starting a family, professional stability
• The most common question asked to Nameru: how does my roaster not crash
• Namerus favourite roaster to roast on
• Ben is in Nameru’s Top 5 ‘let’s Cup’ by MCM
• We need to share more information as an industry
• Discussion leads to a better understanding of what you know
• We need better terminology for processing methods
• The controversy of infused coffees

• What does the recipe of success look like for a coffee roaster
• Story: Michelles Patisserie imported the first COE in Australia
• Giving people what they want
• Where can roasters bridge the gap of consumer needs
• Is coffee a loss leader for a cafe business
• Coffee prices
• Why I am still in coffee
• A shout out to Ems best teacher
• Tim Wendelboe and his philosophy on blending coffee
• What Bens milk coffee tastes like at 'Brighter Coffee'
• Brazilian Coffee
• Shout out: Wood & Co, Melbourne
• What is your motivator for keeping one supplier for milk
• The biggest fallacy of specialty coffee
• Meeting Flora Alba
• People spend more money in cafes vs restaurants, in Aus vs Europe
• Sydney Vs Melbourne coffee culture
• Short Vs long brewing ratios

Episode Show Notes:

• Barista competitions and why it started
• My first job was at Michelle patisserie
• My issue with barista competitions
• How I got involved with St. Ali
• Russel The source Cafe - 2005
• How Matt Perger and how I became friends
• How did the Mahlkonig EK 43 Grinder come to be
• Ek 43 Workflow
• Why fine dining restaurants went bust
• A conversation around the petrol stations serving $1 Coffee
• Do consumers actually want specialty coffee?
• My thoughts on 'Naturally processed coffees'

In the first episode of 'Between Two Urns' Ben talks to his co-worker Josh from Made of many about his journey in coffee roasting.

Josh talks about why you would or wouldn't want to become a roaster, the challenges in changing from a barista to a coffee roaster and helpful insights for anyone who is looking into starting their coffee roasting journey.

This was the first recording we made and we hope you enjoy it!

An introduction into the podcast Between Two Urns. This episode will give you a broad idea on what the podcast is about and what to expect. Enjoy!