As title says, hadhaving the MiiCoffee Apex version 2 for a year almost, think I'm ready to move on to something better. What would be a next step up? Currently using a Gevi Velpro 400, (went it works) for grinder. Thanks very much for advice.

Visiting New York — which coffee beans should I bring back?

I’m based in India and have mostly been exploring coffees from Indian roasters so far. Now I really want to try some beans from outside the country.

A friend of mine is visiting New York soon, so I’d love to use this chance to get some great coffee beans back. Problem is, I have no idea where to start. I’m open to experimenting.

If you had to pick a few must-try NYC (or US) roasters/beans, what would you recommend?

Would appreciate any suggestions (specific beans or roasters both welcome)!

Not looking for a lecture. Just genuine curiosity.

There’s a lot that happens between a green bean and what ends up in someone’s cup — and most people drinking that coffee have no idea. Whether it’s the science, the craft, the business side, or just the daily reality of the job — what’s the one thing you wish the average coffee drinker knew?

All experience levels welcome. Home roasters too.

Curious what people behind the bar think.

Do 8oz–10oz drinks showcase espresso better than 16oz+ drinks? Or do larger sizes simply reflect customer demand?

Has the industry moved toward selling volume over flavor?

Curious what people behind the bar think.

Do 8oz–10oz drinks showcase espresso better than 16oz+ drinks? Or do larger sizes simply reflect customer demand?

Has the industry moved toward selling volume over flavor?

Hey r/Coffee_Roasters — I run a blog by The Coffee Realm, a story-driven interview series spotlighting the people shaping specialty coffee worldwide.

I’m looking for roasters willing to share their story — how you source, what drives your craft, and what you think the industry gets wrong or right.

No sales pitch. Just real conversation published for a growing coffee audience.

Drop a comment or DM me if you’re interested. All roasters welcome — small operations especially.

Does anyone know where I can find Colombia Valle Del Cauca or Colombia Gustavo de Jesus Rivera Finca El Retiro coffee beans. Previously I got Colombia Gustavo de Jesus Rivera Finca El Retiro from Brandywine Coffee Roasters and Colombia Valle Del Cauca from Cat & Cloud. Thanks for any help you can provide.

I recently hosted a public cupping at a local cafe and it was wonderful having the coffee community gather and vibe out together but I can't help but feel there must be a better way.

I would love to get some insight into how other people are running cuppings and thoughts on how I can improve future events.

Event Overview:

• 30-35 person event
• 2 tables, each with 8 coffees or 14-16 bowls + 8 cleaning bowls
• First timers were taken to the side and given a quick demo
• Space was about the size of a two car garage

Key Challenges:

Cupping Table Traffic Jams

Challenge:

• Congestion at the tables was the major issue. People didn't seem to be moving around the table after tasting an we were often at a standstill even when my co-host and I urged people to move.
• It looked like a mix of people was waiting from the person ahead to move and/or stopping to consider or discuss the coffee first.
• I got feedback from others that this took away from their experience as not everyone was able to taste the coffee at its different temperatures.
• People who worked in the industry did seem to get the memo but they were also the ones who waited for the first group of people to taste first and did miss out on some coffees.

Potential solutions:

• Reduce no. of tickets available but congestion can still be in issue at larger events.
• Instead of rotating around each table, perhaps a straight line or a longer table?
• We could be more explicit when announcing house rules

I would like to maintain the casual feel of the cupping and avoid sounding like a drill sergeant :')

Recording coffees + the event:
I have always found it difficult to keep a good pace when cupping and record my thoughts + coffees + photos.

We decided to create a public drive folder to make recording the event a group effort. We would upload a simple catalogue with pictures of all the coffees at the event and their order at the table. The main folder allows everyone to upload pictures/video that they took to create a communal album of the event.

Preventing coffee from entering freezer limbo
We dosed and vacuum sealed the remaining coffee to sell and give away as prizes. I would probably looking into another alternative as the amount of time it too to pack everything was not worth it but dosing tubes are also expensive :(

TLDR: How do we prevent human traffic jams at the table and keep casual cuppings fun?

Hi everyone,

This might be a long shot, but maybe I'll be lucky.

I am looking to connect with exporters, importers, or farm owners who can facilitate the sourcing of specialty-grade beans. While Vietnam is known for Robusta, my focus is strictly on specialty Arabica (think of Catimor or Bourbon varieties from regions like Da Lat or the Central Highlands).

I've already reached out to several of the larger specialty importers, but most are currently out of stock or low on inventory for this specific origin. I’m looking to branch out and find new sources that can ship to the United States.

What I am looking for:

• Direct-to-farm connections or importers with established relationships in Vietnam.
• Capability to handle logistics/shipping to the United States.
• Small to start, with the intention to scale.

If you are an importer/exporter working with Arabica beans or know someone that is, please DM me. Would love to connect.

Thanks!

Experience Voircoffee.com

Hi there I am a small coffee roaster in New Zealand. I have a small coffee roasting business in Whangarei.

I am wondering if there is anyone in this group from New Zealand who is buying sacks of Coffee who'd be interested in selling me some smaller amounts? 5 - 10kg at a time. Especially interested in interesting unique types like co - ferments etc.

Thanks!