Stone Creek Coffee
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Episodes of Stone Creek Coffee
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As we begin to roll out new podcast episodes in 2020, we're starting a series spotlighting Stone Creek Coffee team members, their stories, and the work they do to bring coffee from farms across the world to the cups of our guests and partners.
We are only the product of the people who work here. That can be a great thing, or it can be a bad thing. Drew & Eric take 30 minutes in this episode to talk about the work we're doing to put the right people, in the right role, at the right ti
Building a company full of people with diverse perspectives can prove tremendously valuable in improving the quality of your thinking if they share with factual justification and honesty.
We've been working hard to become better coffee roasters. After 25 years of experience, we know that can still get better. In this week's episode, Drew and Eric talk through the process we used to help us renovate and rejuvenate how we roast co
In this episode we go for the trifecta as Drew and Eric talk about the third pillar that makes our company what it is. We are #CoffeeGeeks who #NeverStopLearning, but what we create is #RemarkableCare.
Expounding on the second of the Stone Creek Coffee company pillars, Drew and Eric talk about what the mantra "Never Stop Learning" means to our company. The mere acquisition of facts falls short of "learning" as we define it.
Drew and Eric explore the first of the pillars that make up our company identity as they discuss what it means to be a Stone Creek Coffee Geek.
We're excited to bring you a new version of our podcast. This round will be devoted to telling the story of the work that happens at Stone Creek Coffee every day. We're calling it: It Is What It Is.
The SCC crew is prepping for the 2017 Specialty Coffee Association Conference. This and other coffee events play different roles within the industry and for the consumer, so DP & CO give you the insider's perspective.
Fresh off the first trip of #FarmToCup2017, Drew and Christian take listeners through some of the difficulties of directly sourcing green coffee.
Most coffee roasters sell their beans to other entities like cafes, offices, or restaurants. This will often lead to different experiences for the end consumer. Drew is joined by Marshall Welch, our customer care guru, to discuss wholesale ...
Recorded in Antigua, Guatemala, this episode features Drew interviewing Adrian Cabrera about what it's like to learn the coffee business from the point of origin.
With so many things to manage on a given shift, it can be tough for a new professional barista to focus and improve. Drew & Christian pass along a few tips from experience behind the counter and in management.
Coffee is a fermented food. For real. Being the fans of fermentation they are, Drew and Chrstian talk through the practical and experiential implications of fermentation for the #coffeegeek.
Did you know coffee is a fermented food product? For real. Drew and Christian, being the fans of fermentation they are, walk through its relevance for the #coffeegeek.
Just in time for Christmas, Christian whips up some awesome coffee cocktails while Drew drinks them. Follow along as you listen by checking out the blog at stonecreekcoffee.com/blog.aspx
Listen along as Drew and Christian embrace the dangers of caffeine over-dose, in order to provide pulling-parameter guidlines as they pull a classic and light espressos from the SCC coffee line.
At the behest of our esteemed listeners, DP & CO are back in the lab walking e'erbody through the steps required to take an unknown coffee into the money zone.
We're putting coffee in everything else, so why not put it on our meat? CO brings a pork rub to today's episode as we talk through flavor compounds and the benefits of cooking with good coffee.
Sometimes you bite the bullet, literally. In this episode, Drew and Christian gulp down a week's worth of BulletProof coffee to try and find out what it actually does to you. Listen in for their 5-day journey.
Coffee beers are about as popular as barrel-aged things. Unfortunately, achieving the perfect amalgam of coffee and beer can be a pain in the glutes. DP & CO talk through the forces at play.
Barrel aged coffee is showing up in craft roasters with increasing frequency. Using science, DP & CO assess the fad while suffering the slings and arrows of a rather outrageous aged product.
Tea is delicious. We love it, granted we love coffee more, but we love tea enough to talk about it. Therefore, in this episode we unload the SCC philosophy of tea service.
Instant coffee, pods, and pressure-profiled espresso are all on the move. DP & CO discuss whether the direction is into a sustainable market position or to the compost pile of doom.
Stone Creek Coffee is expanding to Madison, WI! Drew and Christian here discuss the "why" as well as the pros and cons of such a move.
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