This week on the podcast we attempt to tighten up the discussions and add some structure. I think we achieved this mostly but there is definitely more work and honing to be done, we will get there!!

Episode 002A is a 1 hour chat where Nico, Mike, Tom and Joe talk about:

What we've been up to this week 
Our favourite coffees and why
Discussion on Kilo blend pricing
A review of some entry level 2/3L batch brewers
Bar Efficiencies and wastage.

Intro music by Eli Murray, thank you!

Some structure to our discussions on 3 Litre Thursdays

This week we are down to 2. With the help of a great listener question, Fergus from Barefoot,Sydney pushes Joe and Mike to discuss customer education and how to embody quality as a coffee professional to help define what is and isn't specialty. 

We chat hiring staff and for longevity and what's challenging about it. 

And last but not least our we inform you of changes  to our excellent coffee menu for next week.

Please comment below with anything you'd like us to discuss next week!

Joe and Mike talk about their week on 3 Litre Thursdays

Mike, Joe and Nico talk about:
Their Favourite coffees
A question from Mitch regarding selling brewed coffee
Marvell Street Coffee Menu
How to store your coffee over Christmas for maximum freshness

Nico's back, the 3 strong team talk through the week ahead on 3 Litre Thursdays

Marc Shubitz, Nico, Mike and Joe this week on 4 mics!
Welcome to 2018.
A discussion about starting, running, and enjoying a cafe business.
What the future holds for Marc.
Defining moments in his ownership of Table View.
What Marc enjoys most about running his own business.
Keeping things simple.
We hope you enjoy this interview with one of the best Coffee People we know x.

We talk to Marc Shubitz from Table View Cafe Brunswick Heads

Some banter, this weeks menu and what we've been up to this week.

Some info on water filters, Ethiopian ECX, Special releases for 2018 and more!

3 Litre Thursdays - WEEKLY UPDATE

This week we discuss barista education programs, from the comprehensive to the not so comprehensive but more tactile and beginner friendly courses. We also talk about consistency in strength of coffee across take away and dine in coffees, something that is not considered enough in this industry that constantly strives for perfect cup after perfect cup. Please have a listen and share with the world if you enjoy!

Coffee education options & this weeks menu... and some banta!

This week Nico speaks about his recent trip to Sydney to see our family down there, we discuss the menu next week and decide to release a special and delicious blend for filter brewing only, find out what it is at 23mins in. We finish off discussing how we try an keep on going projects organised with the aid of project management software. Like always, thank you for listening and let us know what you’d like to hear. We love answering your questions.

Weekly update Nico goes south, 1 off filter blend, Mikey thinks it’s april on 3 Litre Thursdays.

Shownotes:
This episode is the result of a busy morning, forgetting to drink coffee, and trying to squeeze in a podcast at the tail end of the day. Verbal napalm is what best describes it. We talk about our time with new team member Ferg this week, Our shipping and tracking systems and how they help us see potential problems before they arise, a group trip to Sydney in the works and as always finish with the current coffee menu.

Links:
Our website just in-case you'd like to buy some coffee!
http://www.marvellstreet.com/

Checkout Caravela's new Website!
https://caravela.coffee/our-impact/

How specialty coffee helps the producer & our weekly update!

Through discussing a listener question and some information we planned to share about the impact that buying specialty grade green coffee has on the producers, we found ourselves surrounded by the answer to a question that many before us have attempted to unravel. What is Specialty Coffee?

You might hear "It's coffee served by a barista with a septum piercing and a fixie" or in a more formal manner "Coffee that scores 80 points and above on a 100 point scale" or maybe that it's coffee thats purchased for a higher than average price at a farm level or even by the cup at the cafe. There's many answers, some right some not so right. We come up with an answer and point of view that hopefully many of you will also share.

Tied into this discussion is the answer to a question from Mac Dixon from the lovely Small Batch of North Melbourne. He asks how we breed positive work culture amongst the team at Marvell Street. Work culture at Marvell Street very much reflects the answer we give to the bigger question.

Caravela coffee have also pledged $65,000 annually to the International multilocation variety trial. For more information on this incredible initiave please visit https://worldcoffeeresearch.org/work/international-multilocation-variety-trial/

For more information on Caravela coffee and to keep up with the latest news head over to
https://caravela.coffee/
https://www.instagram.com/caravelacoffee/


Thanks for the great question, Mac. 
https://www.instagram.com/mac_dixon/

Fair work Australia
https://www.fwc.gov.au/

What the hell is Specialty Coffee??

Ever gone to record a podcast and realised it's not recording half an hour in???...4 times in a row! Well, we have and it's equally parts hilarious and soul destroying. Hence the brevity of this episode.   Practice makes perfect though right? 

A re-cap on a busy ass week! We cupped fresh Kenyans and that freshness is really hard to cup through! Joe took the app to it's limits, worked on growth,  spent the morning making coffee and setting up a grinder with the lovely BAM BAM Bakehouse, roasted, cupped and shipped loads of coffee and ended up here at Thursday once again!

We also talk a little about our visit to Sydney next week to catch up with the Caravela crew. We peer pressure Nico to take a trip to the Aromas quality coffee competition in Puerto Escondido, Mexico to buy some great coffee for us all. Do you think he should go? We also heard through the grapevine this week that Marc Shubtiz of Table View cafe has is helping a fellow Aussie and 3L Thursday listener set up a new coffee shop in Canada. How awesome is that! 

As always thanks so much for listening, enjoying and sharing the love! We appreciate all your support. Please like, comment subscribe and all that jazz. It helps the word spread and gets us stoked to do this every week!


for epic coffee and crazy pastries head over to:
https://www.instagram.com/bambam_bakehouse/

If you'd like to keep up with what Marc is up to and follow his amazing photography you can find him here:
https://www.instagram.com/marcshubitz/


For more information on Caravela coffee and to keep up with the latest news head over to
https://caravela.coffee/
https://www.instagram.com/caravelacoffee/

For information on Condesa co lab and dormans coffee, please see the links below:
https://condesacolab.com.au/
http://www.dormanscoffee.com/

5th times a charm! Cupping Kenyans, Marvell Street recruitment and more!

We have a very special episode of 3 Litre Thursdays for you all today. We had the pleasure of sitting down with Alejandro, Giancarlo and Mark from Caravela Coffee, who as many of you know, is our main supplier of green coffee, and for good reason.

We planned to leave early Thursday morning, meet at the Caravela office in Manly, cup some coffee with them, record a podcast and then record another quick one down at barefoot in Manly town with Ferg and try and squeeze in another cafe visit on the way back to the airport. This did not go to plan! 4:45am Thursday morning begins with the fantastic news of a cancelled flight. As we discuss via text message what to do, we agree the practical thing to do is throw in the towel, stay at home and work something out long distance. So of course we re-book the next available flight which leaves us with a total of 4 hours on the ground in Sydney. 

We got into Sydney and head straight over to the lovely Laurie Holmes cafe, Orwells. Where he kindly let us commandeer some space to record and he even brewed us 3, 1 litre batches of coffee and kept us fed and hydrated through out the recording. Please get to the cafe ASAP!

As you can imagine this is a coffee heavy podcast! We talk to the guys about all aspects of the business. If you've ever wanted to know more about the what dictates quality, how hard farmers have to work to produce quality coffee, and how we can as end consumers can connect and positively impact the grower, then this is the episode for you, kid! Not all the questions we had were answered but hopefully we will get some longer form written answers to several of the questions to post on our website. The guys were so considered with their answers and are true professionals of specialty coffee world. 

Finally, a big thank you to Mark, Alejandro and Giancarlo for adapting to our last minute location change and still fitting us in to their schedule. Laurie and the Orwells team for accomodating us and keeping our cups and bellies full. 

We hope you enjoy this episode as much as we enjoyed creating it. 

As always thank you for all your support. Let's keep doing this for a long time!


For more information on Caravela coffee and to keep up with the latest news head over to
https://caravela.coffee/
https://www.instagram.com/caravelacoffee/

If you haven't checked out Orwells in Potts Point. Just go! Life changing stuff.
Orwells coffee
https://www.instagram.com/orwellscoffee/

We meet Alejandro, Giancarlo and Mark from Caravela Coffee!

This week is a bit of a ramble and catch up on what we've all been working on. Some reflection on roast profiles and how they have changed ....or not. Joe had his fire extinguisher out on Wednesday to prevent a spot fire turning into a blaze, Nico's been working hard on payment systems and ways to improve them and reduce financial stress for everyone. All are important aspects of the coffee business that have to be treated with equal importance. 

We've had a huge week of roasting and dispatch in preparation of upcoming holiday period. Thank you to all our wholesale customers for order an extra few days of coffee. This will save your bacon if the couriers are too busy delivering melted easter eggs and your coffee doesn't arrive until after the long weekend. 

MICE is on and their is certainly a buzz of energy surrounding it. It seems like there is a lot of great events on around but we are staying put in sunny Byron Bay as we came to the conclusion that the best thing about these shows is drinking coffee at all the great cafe's and how the cities turn it on for the influx of industry and coffee lovers in town. 

As always we finish with the menu and some discussion of new coffees, memorable coffees and coffees of the future.




Mentions

If you are thinking of heading to MICE this weekend, don't let us deter you! Lots of new equipment, barista comps and coffee to taste!

Here's some more info on the event - http://internationalcoffeeexpo.com/

Mentions

Cavalier - https://www.instagram.com/cavalierespresso/
Barefoot - https://www.instagram.com/barefootcoffeetraders/
Nostalgic - https://www.instagram.com/nostalgicbarberandespresso/
Bayleaf - https://www.instagram.com/bayleafcafe/
The kiosk -https://www.instagram.com/thekiosk.newcastlebeach/

NOT at MICE, Old vs New roaster profiles and Serving a farmers whole harvest.

This episode gives an insight in what it's like to be a coffee producer in Australia. Though we are blessed with good soil and clean water, producers here are faced with many challenges that make it extremely hard to justify a living off of it.

Today we sit down with our good friend, Billy, who has been growing coffee in Northern NSW since 2001 only several kilometres from our roastery here in Byron Bay. The show covers a bit of Billy's backstory, the nuts and bolts of his farm, the challenges Aussie producers face and what changes he's made along the way. We also brainstorm an idea for baristas to help pick, process and eventually serve the coffee to their customers - we are excited about this!

Billy recently dropped us off some green coffee samples from 2 of last years pickings and after a few small changes in how he picks and processes his cherries we've seen significant improvement in cup quality. After cupping them and realising the potential it had, we threw the remaining sample into the sample roaster, roasted to work for espresso, brewed them up and enjoyed them all while recording todays episode! Man they were tasty! 

Hope you find this as interesting and exciting as we did!

Australian Grown Specialty Coffee: We talk to Billy, a local Aussie coffee producer.

Welcome back to another episode of 3 Litre Thursdays. 

In this weeks episode, we answer a question from Michelle, owner of Cruise Espresso in Freshwater. After receiving a sales email promoting countertop coffee roasters for cafes, that boast huge cuts to coffee costs and and a process that is as easy as pushing a button, She wants to know...is coffee roasting as easy as pushing a button?

This is a great episode to tune in to if you've ever wanted to learn more about what it takes to become a great coffee roaster. Spoiler alert, pushing buttons or turning knobs is not one of them!  We try not to get to technical, and keep the language as approachable as possible so hopefully you can sit down with even your grandmother, brew her up a excellent Marvell Street coffee and enjoy every minute of the show.

Thank you to Michelle for a great question. If you'd like to know more about cruise or even visit for a brew. Click on of the many links below.
http://www.cruiseespresso.com
https://www.facebook.com/CruiseEspresso
https://www.instagram.com/cruiseespresso

Thanks so much for tuning in. We are getting lots of regular listens and it means the world to us! We have over 25 episodes now so if you've joined us recently, head back to the start and have a listen. There's some gold there!

For more information about us and coffee we love to roast, brew and enjoy, let the world wide web guide you to www.marvellstreet.com

Is roasting coffee as easy as "just pushing a button?"

EPISODE 028:
This week was a first for 3 Litre Thursdays. With Nico on the road we hooked up the mics via Facetime and recorded the chat. Excuse any difference in audio quality. Nico shares what he's been up to in while on the road, visiting some customers north of Byron. We talk a little about our coffee bar design for the roaster and a certain espresso machine we'll be making room for. African coffees are a hot topic at the moment and we let you know on Ethiopians that are arriving and more Kenyans. More info on the Australian coffee we are releasing this week too!



Thanks so much for tuning in. We are getting lots of regular listens and it means the world to us! We have over 20 episodes now so if you've joined us recently, head back to the start and have a listen. There's some gold there!

For more information about us and coffee we love to roast, brew and enjoy, let the world wide web guide you to www.marvellstreet.com

Live from a pine forest! Aussie grown coffee and quality time with customers!

EPISODE 029: A fairly significant decision was made this week in Marvell world. We've decided to sell the Probat. What's a Probat some of you may be asking? No it's got nothing to do with cricket. The Probat "UG22" is one of the roasters we own that has roasted many of the batches of amazing coffee that you have brewed, served and consumed (depending on how long you've been serving and consuming Marvell Street coffee.) It's an old and beautiful bit of kit and It was made by a company that's been around since before our great grand parents. This particular roaster itself was made in 1960 and has been an instrumental part of Marvell Street since 2010. In this episode we ask Nico to share some stories from the past 7-8years and outline why it's time to move on. A very sentimental episode that we think you will all get something out of, Coffee geek or not!


Thanks so much for tuning in. All the regular listens mean a lot to us. Please get in touch if you'd like us to cover a certain topic or have any questions you want answered.

For more information about us and coffee we love to roast, brew and enjoy, let the world wide web guide you to www.marvellstreet.com

Saying goodbye to the Probat - "It's For Sale BTW :-)"

EPISODE 32: 
This week we spontaneously invited Gabe to join us in front of the mics. If you are a wholesale customer north of Byron would know him as a the handsome man that delivers you coffee  every Wednesday. For those of you who don't know who Gabe is, he joined the team early this year with his bags full of mustard and ready to sink his teeth into anything thrown his way. The guy has no fear of trying anything new - he even tried putting unleaded in the diesel delivery van this week! He's been exciting to have around and brings a whole new level of energy to our team. This episode is all about him! 


Thanks so much for tuning in. All the regular listens mean a lot to us. Please get in touch if you'd like us to cover a certain topic or have any questions you want answered.

For more information about us and coffee we love to roast, brew and enjoy, let the world wide web guide you to www.marvellstreet.com

Meet Gabe Ryan, he's a Marvell Street Charger!

EPISODE 036: 
This week, thanks to a listener request from Dan Ash from Western Australia, we discuss some of the changes we've witnessed as a business and individuals over the years in the industry. A lot of the topic revolves around the transparency and fairness between roaster a farmer or lack there of with a lot of "specialty roasters". Maybe a change that hasn't yet occurred throughout the whole market, but a necessary one to push toward. This conversation was spurred by Dans question and recent discussion regarding Mark Dundon's recent post explaining his statement "Specialty coffee is dead" which you can find here.

https://www.linkedin.com/pulse/death-specialty-coffee-mark-dundon

This link shows the current price of coffee on the commodity market. Shockingly low.
https://origin.markets.businessinsider.com/commodities/coffee-price

Thanks so much for tuning in. We are getting lots of regular listens and it means the world to us! We have over 30 episodes now so if you've joined us recently, head back to the start and have a listen. There's some gold there!

For more information about us and coffee we love to roast, brew and enjoy, let the world wide web guide you to www.marvellstreet.com

Is Specialty Coffee Dead? AND MORE.

EPISODE 037:
We've a busy week here cupping roasting and building a new bar for quality control so a short and sweet coffee menu shakedown is in order! We chat about coffees leaving the menu, new coffees available this week and whats in the pipeline for the next 2 -3 months. Plenty to keep your taste buds on their toes. 

Thanks so much for tuning in. We are getting lots of regular listens and it means the world to us! We have over 30 episodes now so if you've joined us recently, head back to the start and have a listen. There's some gold there!

For more information about us and coffee we love to roast, brew and enjoy, let the world wide web guide you to www.marvellstreet.com

Coffee menu SHAKEDOWN!

EPISODE 038:
After hearing the news that the best of Panama auction broke yet another record. It got us thinking: Who really benefits from these competitions? Or is it just a giant dick swinging contest? At the most recent auction the top prize went to Wilford Lamastus of Elida Estate where he received $800USD per lb for his 100lb lot. In this episode we discuss why this is good and also mostly bad. We also share an idea that WE think is much better and supports the the growth of smaller specialty coffee producers. We'd really love some feedback on this idea so get in contact if you'd like to contribute in any way coffee@marvellstreet.com


Thanks so much for tuning in. We are getting lots of regular listens and it means the world to us! We have over 30 episodes now so if you've joined us recently, head back to the start and have a listen. There's some gold there!

For more information about us and coffee we love to roast, brew and enjoy, let the world wide web guide you to www.marvellstreet.com

Does paying $2,300 for 1 kg of green coffee help anyone? We have an idea!

EPISODE 39:
This episode we are delighted to be joined by part of the Marvell Street family in Sydney, James and Christine Danaskos of Shift Eatery in Sydney. Shift is a 100% Plant based  cafe and Sydney's only vegan deli. The focus for shift is to demonstrate how achievable living eating a vegan diet is and to be a resource to those who've embraced it and to those who are making the "Shift". In this episode we discuss the their journey leading up to opening,  and how important it is to stick to your guns and honour your beliefs when introducing what you're most passionate about to those around you. James and Christine run an amazing business so if you're ever in Sydney's Surry Hills please pay them a visit.

http://www.shifteatery.com.au/
https://www.instagram.com/shifteatery/?hl=en


Thanks so much for tuning in. We are getting lots of regular listens and it means the world to us! We have over 30 episodes now so if you've joined us recently, head back to the start and have a listen. There's some gold there!

For more information about us and coffee we love to roast, brew and enjoy, let the world wide web guide you to www.marvellstreet.com

James and Christine Danaskos of 100% Plant Based Cafe, SHIFT Eatery.

EPISODE 041:
Lover of the Kalita wave, mother of 9 chickens, maker of cruelty free zinc, studier of neuro linguistic programming... oh and she crushes shit here at Marvell Street 3 days a week in between. She's been here with us for the last 2 months and we can't picture life without her now. This episode we introduce her and discover her many other talents and why she chose to be apart of the team. 

If you'd like to know more about her zinc, head on over to:
https://emenuetral.bigcartel.com/

Meet Charley! Our newest team member.

EPISODE 041:
When you begin to love a product and use it regularly, it becomes a part of your life and most people become intrigued about how it came to be and who created it. Todays episode will hopefully answer those questions and more about Marvell Street or even owning a cafe and coffee roastery. Nico, Linda, past and present members of the team have all placed different purposed building blocks in the Marvell Street structure and in this episode we talk to Nico about the foundations, framework and role he's played in building Marvell Street Coffee. 
If you've ever wanted to know what it takes to start a coffee roastery or small business for that matter, this is a great one for you!

How Marvell Street Started. Nico is Interviewed by Joe and Mike.

EPISODE: 043
This week we were blessed to spend a day drinking and talking coffee with Mark Howard. Mark has had a rich history in the Australian coffee industry, one I'm sure many are slightly envious of. Beginning with a  "Danes Gourmet Coffee Espresso Preparation" course moving into positions at cafes that went on to become institutions, working for some of Australia's best coffee roasters and he now supplies many of those great roasters with amazing green coffee after being given the opportunity to set up Caravela's Australian HQ in 2015. Mark is a truly special guy and his love for coffee and desire to keep learning are very apparent after this chat. He can also jump really far!

Thanks so much for tuning in. We are getting lots of regular listens and it means the world to us! We have 40 episodes now so if you've joined us recently, head back to the start and have a listen. There's some gold there!

For more information about us and coffee we love to roast, brew and enjoy, let the world wide web guide you to www.marvellstreet.com

From Dishy to Roaster to Green buyer. Meet Mark Howard of Caravela coffee.

We are BACK!

Episode: 045
🎙️🎙️🎙️
We are back in fine form this week listeners! Today we welcome a special guest to join us for 3L Thursdays - Tom Cooney. Tom has a stoke for coffee unlike many we've met before. He was one of the first people to jump on the website and buy the Aussie Coffee from Billy and Ouida we released earlier in the year and today he popped in just because he want to pull shots on our decent. He has worked for some great coffee businesses such as 3fe in the UK and currently coffee supreme. This talk is quite diverse and we manage to cover Toms history in coffee, the complicated world of what some may call “Free Machinery,” The future of coffee and current state of technology in coffee brewing. This is one not to be missed folks!

Meet Tom Cooney from COFFEE SUPREME .

EPISODE: 46
This week we have a very special guest, Phil Golombick joined us on the show. Phil started, owned and operated for 15 years, 2kf, a cafe in Mona Vale, Sydney. It was Campos coffee's first wholesale account, it served the same sandwiches and drinks for the whole 15 years. It's an institution. Phil recently moved on from the shop to live life right near us here in Byron Bay. We are hoping to open up a channel of communication between Phil and our customers to provide feedback and advice for those of you running or thinking of running a cafes.  Please speak up if you'd like to chat to him. He'll be back on the podcast soon so get your questions in!

Welcome Phil Golombick!

Your staff are EVERYTHING, With Phil Golombick

Quick one this week. We recap our crazy week which includes a trip to Sydney, some new wholesale family in the pipeline and chat about our new coffee release sure to blow your minds. We have finally got our hands on the coffee Mark Howard from Caravela Coffee selected on our behalf at the 2018 Aromas Auction, hosted by Caravela Coffee. More about the Coffee and the Aromas Auction in this weeks show!

This weeks Menu Blast!

ACID - Why its so good!

Welcome back listeners! Thank you all for hanging out through the silence. It was a big end to 2018 and we are sorry it’s been so long between shows. This episode we briefly go over what been news since we last spoke and the bulk of the show is consumed by a listener question. Bridgette and Connor from the epic cafe and fine grocery store - Sourced Grocer have asked us to discuss the health benefits and risks of drinking coffee. We are not scientists..duh! So we are merely speaking anecdotally and referencing studies done by the smart guys. We hope you get some enjoyment out of this. Please let us know if there is anything you’d like us to discuss in future episodes.

Thanks to Bridgette and Connor at Sourced Grocer, Brisbane for the question. You can check them out at @sourcedgrocer on Instagram or just go in and see them! They are beautiful people!

References:
Light Vs Dark Roasted coffee - https://youtu.be/M560K-YVCds
Coffee and Cholesterol - https://youtu.be/cw0rtjNHGTA
What’s healthier: Black coffee or white coffee - https://youtu.be/hDi9ffMwTVg

Coffee. Is it good or bad for you?

Roasting and shipping coffee to our favourite cafes, supporting them in producing fine coffee whilst enjoying the Byron Life.

Marvell Street Coffee - PODCAST

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