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