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Brewed Behavior News

Brewed Behavior Welcomes Robbie Britt To The Team

As our new Coffee Educator, Robbie will train our clients on all things coffee, from creating espresso and brewed-coffee menus to teaching roasting classes, to training baristas for competition, to teaching cupping and quality control. Robbie is already known as a passionate coffee-quality pro—as director of training at Zoka, equipment expert at Espresso Parts, and […]

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Barista Magazine Article: Want to Own Your Own Coffee Business?

You’ll need to do some homework. (But you knew that, right?) There are a lot of people in coffee who’d like to make their own business a reality. A trend is bubbling up, one that might lead to more roaster-retailers opening in both hot and untapped cities in the years ahead—that is if potential business […]

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See Brewed Behavior at Coffee Fest & Learn To Build Brand Loyalty

Tracy Allen will be back at Coffee Fest Seattle next month to give a talk on positioning your brand around quality goods and services. Brewed Behavior’s business philosophy centers around setting our clients apart from the competition by building your reputation for sourcing quality goods and providing outstanding service, as well as doing good by […]

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Coffee Quality Control: How Are You Getting Yours?

Over the past four years, many of our coffee roaster clients have asked us to help them manage their coffee quality, both green and roasted. They seem to appreciate an outside opinion on their coffee, while also eliminating some of their workload. In the rush to get the best coffees and roast them to perfection, […]

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Congratulations, Stefanos!

Brewed Behavior had the honor of training Stefanos Domatiotis for his appearance at the 2012 WBC in Vienna. As many of you have known since April, he placed 5th in the competition, which will give him greater visibility on the global coffee stage. But as the six-time reigning Greek Barista Champion, he was already the […]

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Coffee Cuppings During SCAA in Portland

We conducted several cuppings for green-coffee customers during the SCAA Conference in Portland (as we’ve done at past conferences). This time we cupped at a great spot nearby called Spirit of 77. The bar has that palpable Portland vibe: retro-cool and laid back with creative, original touches that only a hometown hangout can pull off. […]

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Coffee Cupping in Beijing

This week I’m back in Beijing, at Ocean Grounds, to do two cuppings for the shop’s customers. The events won’t be as much about “teaching” coffee as they will let consumers experience it alongside experts, so they can get a feel for the technical and culinary aspects of coffee. I’m looking forward to the dialogue […]

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Fresh Cup Tracks Global Warming

In the April issue of Fresh Cup, there’s an article by Steven Krolak titled “Warming World: How will specialty coffee survive climate change?” I talked to him about how climate change affects quality and shared my concerns about excess carbon dioxide’s affect on the enzymatic process. Get the April issue of Fresh Cup here.   […]

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Barista Magazine Cashbox Column: How To Say “You’re Fired”

None of us bat a thousand when hiring employees, so if you haven’t already, you’ll be firing someone sooner or later. For the April/May issue of Barista Magazine, I wrote a column about how to fire that certain staff member you just can’t justify keeping. Included are a variety of tips to keep it as painless and […]

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Q Grader Certification Course in Italy

It was another great week of cupping and grading coffee in Ancona, at Nuova Simonelli headquarters. Giovanni Fucili was kind enough to share the above images and video clips from the Q Grader Certification training class.  

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