Totally Dissolved

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Beweren

Bryan Choi, owner of Ondo Coffee in Los Angeles, CA tells us all about his journey to opening Ondo, and all the ups and downs that brought him here. If you've ever dreamed of opening a cafe, Bryan has some great advice for you in this episode!

Mokhtar joins Kathie and Bronwen to tell us all about coffee in Yemen. Mokhtar is a huge lover of history and coffee, and that really comes out in this episode. If you've ever wanted to dive deeper in to the origins of how coffee came to be, this is the episode for you. Come for the many book recom…

Bronwen and Kathie join Chris and Doran of Coffee Lit. Rev. to discuss the flavor wheel, how it was made, and what we think about the papers written about the process. It was a lot of fun, and we hope you think so too!

In this episode we interview our favorite coffee designer (and lets be honest-- probably everyone's favorite), Liz Chai! If you've never considered the impact that design has on your product or customer, this is a great one for you. We cover the importance of brand identity, working with a designer…

Lauren Lathrop of Mill City Roasters joins us again-- this time to discussing roasting education, training approaches, roasting resources and more!

Matthew Torres tells us about his journey to drinking decaf, finding good decaf coffees to enjoy, and ultimately starting a decaf-exclusive roasting company. Matthew is here to spread the good work of decaf coffee, and to be honest, so are we!

Masha tells us everything she knows about Brewer's Cup and her Judging experience over the past few seasons. We discuss palate development, brewers, coffees, common competitor mistakes and more. Give it a listen to learn what everyone's go to brew method is ;).

Join us as Edwin tells us about his path to founding Onyx Coffee and how he has seen the landscape for the production and consumption of Guatemalan coffee change over the years.

Major Cohen tells us all about his long career in coffee, and how things have changed during his time in the industry. He has much experience as a consumer, barista, educator, and more and speaks on the ins and outs of how the industry has evolved during his time (for better and for worse) and how …