Single Origin Shots

Coffee Roasting

The Economics of Origin

Traveling to the coffee lands requires no small output of time and money. Is it always worth it? And what should you expect from your trip?   Tim Wendelboe’s eponymous coffee roastery in Oslo sends him to origin about a half dozen times a year. While he’s a world away from his roaster and among […]

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Brewing a Better Coffee Industry

  Tracy Allen recently spoke with Sustainacast’s Mick Dunn about how the coffee industry is being designed to benefit small farmers, small communities and top quality — all while meeting the demands of big consumer brands. (Phew!) You can listen here:  

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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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Barista Magazine Article: Is Coffee Origin Travel Part of Your Successful Business Plan?

The most recent “Cashbox” column by Tracy Allen, which appears in the June/July issue of Barista Magazine:  Traveling to the coffee lands requires no small output of time and money. Is it always worth it? And what should you expect from your trip? Tim Wendelboe’s eponymous coffee roastery in Oslo sends him to origin about […]

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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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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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Barista Magazine Cashbox Column: Assembling Your Financial Team

For the February/March issue of Barista Magazine, I wrote a column about how to address your business’ bookkeeping and legal matters. Read the full article below. Order your copy of the Feb/Mar Barista here. Assembling Your Financial Team.  When do you need an accountant, CPA, or bookkeeper? And for that matter, a payroll service? Have you taken the […]

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Coffee Trends According To Zagat

In the specialty coffee industry, it’s our job to know what’s trending: what methods for roasting, brewing and selling coffee will appeal to customers, how to properly represent coffees with roast profiles, etc. Nonetheless, it’s nice to get some validation from mainstream gourmet authority Zagat, which recently put out a list of what it considers […]

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Specialty Coffee Breaks Through in Beijing

Ocean Grounds, our coffee roasting/retailing client in Beijing, recently got a great writeup in a local blog. We were there for their grand opening a few weeks ago, an exciting event that had Beijingers lining up for some beautiful single origin specialty coffees at the drip bar, and for espresso drinks poured with latte art at the […]

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