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As the topic is careers, might I suggest that the so-called camera person have aimed no higher that claiming unemployment benefit?

Shy James😆

So glad this is on the internet. What a pleasure to watch and learn.

what a ring tug

James can paint dry interesting. And he's so passionate about coffee.

Finally managed to finish and understand this after about four listens, thanks for letting us all watch this.

My answer is still yes. I love hospitality, I love coffee.

James is damn good at speaking to crowds!

This is amazing! 🙌🏽 Thanks James Hoffman!

For anyone just passing by -- 10:38 to end.

Great to see this presentation. - Raj

Although some tactless twit says that Graciano Cruz "talks too much", it is always pertinent what he has to say as opposed to superficial chatter of the kind "most farmers pick their own cherries" etc. In most coffee producing countries where cherry pickers go to work, which when skilled in picking the right ripeness of a cherry, it is here already where a substantial amount of payment goes for the farmer when he is honest and correct; not every coffee producing country is like Ethiopia or Kenya. Thumbs up to Graciano for setting the record straight, for he does not talk too much and his discourse is the most thoroughly contemplated of them all! The utter basics of economics, something that escapes the panel, are: for the buyer to make a substantial profit the seller has to take a financial hit, and/or vice versa. For only when the roaster or for example chef is buying directly from the farmer, is there a DIRECT exchange and trade possible; thus every single member of the panel is simply an intermediary, a.k.a. as the middle man.

Great information but I found a bit boring too watch. Valuable information though.

19:49 Basic concepts of coffee sourcing - commitment between roasters and farmers 20:38 Increase in price , from NY commodity exchange market price to TW’s price 21:17 Methods to improve quality (1) separating lots 22:31 Methods to improve quality (2) selective picking of coffee cherries and changes of farmers’ working performance 29:50 Methods to improve quality (3) improving process by ensuring the cleanliness of wet mill and other facilities 34:08 Methods to improve quality (4) lowing drying temperature by using stainless steel raised bed , and putting up sheds 37:30 Methods to improve quality (5) Changing the storage place 41:05 Changes of costs and margins explained 45:23 Video of Finca Tamana project

Very informative, thanks a lot for uploading! Also funny, that you had Tim Wendelboe (one of the best roasters nowadays) in your session :-)

Thanks for the video. Keep coming back to this and watching in smaller chunks. If anyone got up to 43:00 and grinders sucking and manufacturers not doing something about it... thankfully now in 2017 aftermarket titanium coated burr sets are becoming more widely available which deliver faster grinding AND more even particle distribution. Check out Socratic and SSP.

Thanks for sharing man

this is one smart dude who just takes too long to make a point

'Vision turns hard, difficult work into challenging work'

Cool presentation. He is very well spoken and easy to understand. I wish I could hear how those coffee's cupped and what the conclusions were based off the graphs.

Nordic Barista, is it posible to improve this video adding more volume to it ? i can´hear clearly everything she´s speaking, thank you...

This dude is so boring

Wow - yeah, very boring!

Hey Ben! Very interesting preso. I've watched it a couple of times and the info is spot on...mostly, IMHO! LOL! I have a question, tho...@ 23:50 you mention "that's MUCH longer than we..." IF I understand correctly you are suggesting that most espresso bars / "baristas" pull SHORTER (volume & time) shots than what the SCAA definition is but MY experience is that nearly EVERY place thinks a single espresso is at least 2 ounces!!! Or is that 'cause they're making eXpresso??? Please clarify! THANKS!

I was bored before I even started watching.

Somewhat tedious. The ChefSteps videos get the job done better and in 10% of the time.

25% of people can't taste? What is this?

Can someone please summarize the take-aways for the newbie who only just ordered their very first home espresso machine? Basically looking for something like: we have this knowledge x, y, z which can save you 10 years of your life reading totally ignorant arguments in the echo chamber "espresso" wanna-be nerd forums, you can immediately take steps A, B, C at home but for steps D, E, F save up your money and when you feel like burning $2000 in several years you'll be able to up your game by doing d,e,f (in other words, which steps have max ROI compared to his reference to measuring color for $5000). I would REALLY REALLY REALLY appreciate it and love you forever if someone could do a cool summary / newbie explanation of this type. Best wishes all. Thanks a TON Ben, I only followed 50% or so probably but absolutely ADMIRE your scientifically oriented mind bring reason to the irrational!

Boring as shit! Couldn't get through it.

This is awesome. Thanks for uploading.

Hi

it's great to see these topics been spoken about but sadly the industry will stay in ways because it finically beneficial for cafe owners cost management of their cafes running at lowest cost with highest profit , I am trying to start a cafe where my price point will be tripple to conventional cafe models, reward baristas with training and skill inrichment in return they must commit a min of loyalty to the shop and their customers since its a human experience then a re-a surrence of product quality . But the resistance to a non convential model doesnot benifit a few and doesn't go through controlled Chanel's of distribution as a result suppliers are reluctant to become part of my model . So I have save more and become a self sufficient shop that does not require to be supported by suppliers (greens,machines,training, financial support, business strategy planing ,market growth of 3rd wave and co opritive owned shop. So here is a stupid comment in a public domain . If we throw away the pyramid model and rewrite the system it can benifit all tears from farmer-consumer

It won't load. :(

Haha, the irony as he sips that cup of tea with the tea bag still steeping.

I've watched this three times from start to finish, and it was not a waste of my time. Thank you Mr. Kaminsky and Nordic Barista.

"No one has ever made a good syphon." Classic.

Who's the jerky who keeps interrupting you??

James Hoffman, imma let you finish but I need the roast masters!

Love his talks. Thanks for posting! What he does in his field opens my eyes to what I could do in my field.

Where's the rest? :)

OM f Gawd!!! @ 1;175:55 .... they pour all 4 at the same time and then taste tested!!!??? what a WASTE of an experiment! Each cup SHOULD have been made just before taste testing... eh

uummm...ummm

Wow that was awesome. I learned A LOT. Thanks Tim!