In today’s episode, we’re joined by Steven “Cheech” Chiocchi from Cheech’s Own Cold Brew out of Somerville, New Jersey. Some of our discussion topics include starting a side business and growing/scaling it, working in a shared space, bottling, trial & error and much more. Thus far, Cheech’s Own has been growing organically through a heavy presence at farmers markets as well as at local festivals and events.
Rushmore Coffee / Australian Cold Brew Series (Part 2)
For Part 2 of our Australian Cold Brew Series, we’re joined by Dustin Bailey from Rushmore coffee out of Melbourne Australia. We talk with Dustin about starting a small business and the cold brew scene in Australia. We also talk a bit about cold brew coffee and shelf life.
If you listened to Part 1 with Filament Coffee, you likely heard the birds… In this episode, we get to meet Dustin’s dog. The Aussies love their animals! Except for the Ibis.
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What Cold Brew Coffee Can Learn from the Beer Industry
In today’s episode, we’re joined by John Aitchinson from Tavern Service Company. In addition to owning the Tavern Service Company, John is also a BJCP beer judge and the VP of the Maltose Falcons (the longest-running homebrew club in the US). Our conversation explores the world of beer judging, brewers guilds, and homebrew clubs and we touch on how some of these ideas and organizations would be beneficial in the coffee world.
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Filament Coffee / Australian Cold Brew Series (Part 1)
On today’s episode, we’re joined by Aaron and Brendan from Filament Coffee out of Perth, Australia. We talk about the cold brew scene in Australia as well as starting a small business on the side while working a other jobs. This episode is the first in our Australian Cold Brew Series.
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Beers, Old News, Gluten & The Inventor of Helium Coffee (CoffHe) – Dr. Von Rickstein
Sampling Year Old Cold Brew… A Taste Test (Old Brew)
Well, if you’ve listened to the show for a while, you’ve heard this episode teased a few times over the past year. The day has finally come. We’re taste-testing some year old cold brew that we made back on May 21, 2016. We’re tasting a couple of days early since it’s only May 18 at the time of this recording, but we just couldn’t wait any longer. The suspense has been killing us.
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