3 Litre Thursdays

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

ACID - Why its so good! by Marvell Street Coffee

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!

Your staff are EVERYTHING, With Phil Golombick by Marvell Street Coffee

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!

Episode: 045

We are BACK! by Marvell Street Coffee

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 yo

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!

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/

Episode 040: A "From the Heart" chat by Mike and Nico, menu blast, coffees coming and up, some ideas on how we can give back to the producer. A Brief episode but still some great chunks of info for you all. This is episode is NUMBER 40! Thanks so much for your support and love! 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

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!

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

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

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 t

EPISODE 035: It's a two man show this week. Mike and Nico sit down to empty their thoughts after a day of experimentation. The general topic for this episode is "How to get better, when you think you know enough" Mike is entering the NSW Aeropress champs and later next month which inspired us to challenge what we consider the optimal way to make coffee. It all lies in the fundamentals. Coffee, grinds and water. We spent our time looking into the world of grinders and coffee particle size! Don't be deterred it's not a total nerd sesh! We mainly focus on ways you can educate yourself and excel at what ever you apply this advice to. We hope you you get something out of this episode! 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 guid

EPISODE 034: Earlier this week Luke Marshall of Kiosk Newcastle Beach wrote in to us with a question about, brew ratios - specifically espresso recipes, and why they matter. We also get into why coffee tastes the way it does when incorrectly extracted and how espresso and milk balances best. Thanks so much for writing in Luke, you run an epic shop and your motivation to improve yourself and your staff keeps us stoked! If you'd like to know more about why we do what we do and the technical side of brewing coffee go back and listen to episode 12 of 3 Litre Thursdays "The dial in is dead!" We flesh out a big part of why we do what we do - Roasting for solubility and making coffee EASY! We also announce which state's Aeropress comp we will be roasting for! Listen in to find out! For more info on some of todays topics. Here are some links to send you further down the coffee rabbit hole. https://www.instagram.com/thekiosk.newcastlebeach/? https://decentespresso.com/ https://www.worldaeropresschampionship.com/

EPISODE 033: This week is a numbers episode. We look into the coffee consumption habits of our country and around the world. It puts into perspective how much room specialty coffee has grow. According to the stats there is a lot more people out there that could be drinking our coffee which is great news! We also talk about our new espresso machine: The Decent Espresso machine and finish with our Menu which sees the return of the Big Block Blend! 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

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

EPISODE 31: Short week = short podcast! So this week we blast out a quick menu and talk a little about up an coming coffee releases. We will be back to our long form podcast next week with some fresh discussion that will stimulate your coffee neurons! Thanks so much for tuning in everyone, our listenership is climbing and little acts of interaction like commenting, liking, subscribing and reviews all help the audience grow. If you have a moment and enjoy the show, we'd appreciate any of these interactions! 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