Welcome to the coffee protocol podcast. I am your host, Beraston Bike. Let's talk coffee. ṭand停 till now ="# dlap. ="# Пер�� ் incred oup 2
었는데 f a bait ges diss Sweet que ṭh ron conserting firm kaldas beriko kawfi on instagram and it's a little longer episode than I expected it to be and if you want you can take a break I'll put where the break you can take and then continue it later on. So before we begin again you can tell you what I forgot so I'm setting three interesting people here right now. Could you explain yourself in David's and then together about the place that we're setting in that? Okay, since we talk about the place we all together. Okay. And of course with Bini so this place is all about a coffee consultancy firm I would like to put that first because that's from the place. Okay. And all the coffees, the experience or people who serve even when Bini sits here. Yeah. It's all because of that and one of the first consultancy firms of course. And then from there we move where we are setting is shades of coffee. We call it. It's all about different not just flavours but types and shades actually the sunshine and the shade of the coffee. So that's where we are setting now. Talking here is a very nice and narrow form of course. I was going to pay that a lot. So there's nothing much to explain about myself individually. Just a person who likes tasting coffee and helps people if they want me to. And over to Akamsh Shanao. Yeah. I want to say, individually I will have coffee at the call if it's love coffee. And a basic biotic in Genio and Basic biotic. Yeah. Very likely it's a basic biotic in Genio. I think that's why we love chemistry and that's how we ended up in coffee. And yeah, from that time we've been drinking coffee and making people taste some great coffee. That's what the whole aim and focus of this place is. Yeah. So, has already Akamsh Shanao mentioned we love coffee. So we both have been classmates from quite some time. We are being together for quite some time. For almost ten years. Yeah. Yeah. And yes, we were interested to be part of foot technology and gotten to coffee sector. I can also say it was leap of faith and wholeheartedly we just love to top and got into this career. So, yes. We are happy about it. Nice. And Nirka, you're also a Q-grader, is it? Yeah, by chance. I am. Is it? I happen to be. I happen to be. I happen to be. He didn't want to be. He's supposed to be. No. So, a Q-adabika is still pending. And the calibration. A robusta, yeah. In full effect. Okay. So, why did you open? Okay. It's first of all. What is Q-adabika and what is Q-robersta? See, coffee is a beverage which is been enjoyed by people all over the world. So, there are producing nations and there are consuming nations. So, among these two, there had to be a balance. And that balance has to be universal. Like, for everyone, the definition has to be same or on the similar lines. It's just a bit here or there. That's okay. So, CQI, coffee quality institute came up with these two courses, which is Q-adabika and Q-robersta. To make the quality processing and the evaluation of coffee very universal and give it a common platform throughout the world. And that's how Q-adabika and Q-robersta is. Of course, Q-adabika is for evaluation of erabikas and Q-robersta are the professionals who evaluate, were entitled to evaluate roberstas. Okay. One good question though. This is something that I was I think I was listening to a podcast by Lucia, which she had mentioned about the Q exams, the Q grading certifications. In terms of, so if you forget the fact that if for the next two minutes, if you forget the fact that you are a Q-adabika, the Q-robersta calibration pending for erabika. But, who do you think are the right kind of people who should be doing the Q-cortsis? Like, do you think, I mean, this is just an important question. Do you think it is the roberstas or supposed to do where? Do you think it is the craters or supposed to do where? I will keep it very simple maybe. Okay. So, it's taken from CQI, so all the credits to them. Anyone who wants to take the course can take it and there is no such parameters. Because for every exam there are certain qualifications and basic requirements that those are supposed to be laid down by the institute or the exam conducting body. But for the Q-arabika and robersta, since it's not there, not even for Q-processing. Okay. So, it's open for all and anyone who wants to enjoy the coffee, wants to understand it a little more, it's just just a professional certification. Anyone who wants to learn more and understand the coffee better, what they see everyday or even in terms of business or making it a profession, they are welcome. I personally believe every buddy in the whole coffee value chain should look up to something like a Q-arabika or robersta certification. Because I think it's the need, that's how you would, if you're serious about the whole career and the industry you are in, it just try to focus more on this specialty coffee. That's it. I mean, it's your choice. I completely agree. We need a lot of experience, you know, to go ahead for the course. But I think it's a need. Everybody needs to stand in one place and try to improve the whole coffee industry altogether in say the production. So, what I feel is at least not just passionate about learning, at least to upgrade your skills, the certification behind it is much necessary. So, yes, so both wise, people who are passionate or you want to upgrade your skills or want to have a career, it helps this. These certifications help them. Okay. So, are you guys planning to do this? We planned it like two years, three years back when he did it, but all the money just goes your way. So, this comes to the next question. Do you think the Q-courses are too expensive? It is. So, when I say expensive, so here is my, I wouldn't say an issue with it, but it's just a thought. Like for example, now you said that everybody in the park, where the church should be doing this. Like for example, I would love that a farmer doesn't. Yes. So, that person could be able to create his own artis or a lot of coffee, right? But then the course is structured for that. Same farmer, you will take care of it. But also at the same time, if you are a farmer and you want to focus in the quality of your coffee and obviously the end product, you have to sell it, right? So, you are getting an opportunity to sell it. So, there is a platform which makes everybody believe that, yeah, if it is certified, it's like organic certification, you say, right? You have a certification, it sees, okay, the quality of the coffee is pretty good. And I am not saying that to taste coffee or to know it's good or bad, you need a certification. Absolutely. It does not make sense, right? But at the same time, for the understanding of to a seller and a buyer, when I say this coffee has the specific flavors or it's like how to explain you. Let's just say the grind size, a course grind side for you and a course grinds us for me could be different. Okay. It's the similar way. If I say there's some flavor which is there, I might not be able to get it, but it is there. Maybe, I mean, let's just say the certification pre-in-me enough to make me understand it is strawberry note in the coffee. Correct. But my, if my buyer is not able to understand that, it's difficult for me to be patient, right? So, if you have a certification, I have a certification, all of a sudden the same line. I'm not saying it has to be a few greater certifications, it could be some other certification as well. Or maybe if somebody comes up with another course altogether, where everybody comes and tastes together and understand, okay, there's what it is. People would love to know. I think the idea is how standardization of understanding. I think CQI has put it like this. I don't know, somebody did it. He said that, you know, so that people speak a common language. Makes sense. Makes sense of it. It's standard paramayas. Yes. Great.
the point being like, but I sometimes felt with the certifications engine. Of course, having certifications are called it adds up to the CV, it does give you elevated status portion to the market. But at the end of it, like for example, I have seen a few people who necessarily are not two creators, but then you know, they have influence on people, like this supposed to be days like this, this supposed to be days like this. In the end, I think it is all about people experiencing their own coffees and learning through what others want to say something. Very much. Now, no, I just want to say this, for all whether it is, I don't want to make it an elite class where a person is carries a certificate which is Q, Arabic, Robusta processing, whatsoever it is. A little one very simple thing. Before I did my Q, Arabic or those five days, okay, those days then when I took the exam for Q, Arabic or Q, Robusta, my skills were exactly same. There was no difference. Five days before that, right? So it is just a certification, try to understand, it is not a skill. You do not environment skill. It is just that you are certified that you can taste coffee based on the parameters that are being set by an institute and which is called common throughout the world. That is all. So there is, it should not be put like when people say you are a Q grader, see I carry a certificate with me, that is all, nothing else. Five days before that exam, anyone who takes it is equally able and equally skilled that he is when he gets a certificate. So there is no such thing which makes you like very, got like feeling. That is what is there in India at least. So I don't agree with that. I agree with that. It is like doing four years of engineering, whatever you study but you have to pass an exam to get the degree. You do that, right? To have validation. To have validation. What he would believe him in engineering until the size say he has four years of degrees. So it is the same way. And all of us select three of us cup the coffees in the same table. At that point of time until it is come for us, you know scoring, except that we always cup the coffee thinking we are the customers. Are we going to drink it or not? It is either yes, either no. That is it. There is no, you know trying to focus on the coffee. Yeah, is this here? Is this not here? Is this way of coming up? What is our city? It is good. But a layman, it is a very known thing that the customer does not, is not bothered about it. They just want a good cup of coffee. If it is good for them, they will come back to you. It is as simple as that. A certification cannot change that. I absolutely agree with that. I think we also have a small discussion of that before we started regarding the service. So you guys studied together? Yes. In the school as well? No. We are doing our graduation engineering. So you did engineering together? Where was that? Oxford College of Engineering. It is closed by. Yeah. Okay. So you studied there biotech engineering for four years. And then you guys decided to get into coffee? We decided to get into food sector. Okay. You wanted to get into food industry. Yeah. So coffee was option as part of it. Obviously it is beverage. Let us give it a try. Okay. And yeah, that is what we are here today. So how did you, so, you know, this question is like how did you guys end up in coffee? I think we will start when they are up on it. Yeah. I have been starting almost all the answers. So yeah, that is okay. So my story is pretty unconventional, I would say coming from Bihar which does not even drink coffee and from. It did drink a lot of coffee. Oh, Bihar. Yeah. No. It is just during the winter days that they use brew or nescaffé. That is so. Yeah. And the nescaffé comes with capuchon oil. Yes. And that is so crazy in Bihar. I like for last almost six years now, it is very less time available. Okay. Bihar. I am talking in Bihar. So, it is very less time available. But still, the coffee consumption is very less. So the thing is, at least in my house or the locality where I come from, I don't know if you are interested, but I come from Begu Sarai. Okay. So much in politically news nowadays. Yeah. So yeah, so coffee consumption is not there. Okay. Even for me, it was, yeah, one cup of instant coffee in the morning when it is to wake up and that is all. That is limited to that one cup. Okay. And that was because I will start a set for studying. So of course, I need that. Okay. From there, I knew about this coffee tasting course, which was from a coffee board of India. So I knew this. I come from I see the background geography viewers to study all these cash crops and plantation crops. So from there, I got to know wine taste. There is coffee taste or tea taste. You saw this where you escape. Yeah, I got to know this from newspaper. Okay. That there is an exam like this. And yeah, I was like a very, don't take it otherwise, but a very simple person who does not differentiate much between less sugar and more sugar or salt the same. Yeah. So I just asked my father, there is an examist, I don't take this. Is it anyway, it will be a vacation for you. So just go. Because you are not going to do all these tasting. Yeah. Because you are not going to do more sugar than the amount of sugar. What is the exam of tasting? Now how much more sugar? I don't do it now, baby. So I just do coffee and I don't do it. So I came here. I saw the new food. New food. I applied it. One more friend of mine. So he came with me. He took the exam. The result was up until evening. So the result was up. I was in the morning. It was a test and the evening we got up. Okay. Okay. Okay. So the result was up in the evening. Paul did it. He told me that it is like this. But okay. If you are feeling good, then you should have gone to my house until I had tea. So that's tough so that the tea that I don't drink will allow me to taste. How do I get it? I don't know much about it. I know what they will tell you. Correct. Correct. Correct. But still very open-minded people. So. So. Yes. So. So. So. And then he decided that he must have to do it. Yes. Then he came here. So Chik Muglur CCRI, single-popping research institute. Amazing. Because my botany isology was the subject of graduation. So. So. Our bachelor's. Botany isology. And chemistry. So you were pretty much interested in that segment? Yes. Of course. And doctor would want to become a bad guy. So. I am sorry. I am not a part of it. I come from a family where many were doctors. So that inspired me at least to become a doctor with yeah. And the whole neighborhood was tested. Now if I start the doctor's story, then If you have many conversions on your cents then you can purchase something.
观 attention from me are really beyond expectation. I will do this course. Ok. It is a living experience, I don't like anything about it. Ok. And what do you want to do? So, you guys, take your bachelor's. You said you wanted to get into food sector in general. And then coffee, gold, whatever, was one of the options. And did you saw that on the newspaper? No, one of our faculty came and told you guys are interested in food. You know there is something related to coffee. If you guys are interested, there is an exam going on. You guys want to try. So obviously, we had a backup of number of exams. But this was the first one. We said let's give it a shot. And the minute we were done with the, I mean like this was the first tasting test ever. I ever thought there is something called tasting technique. So, what happens is that the machine goes to a specific chemical process. Because I was always fascinated with the coffee booth. And lately, the member, but I think they are on the other side of the club. You need to be a life science graduate. First, that's a eligibility criteria by the way. Yes. No age limit are such. No age limit. No age limit. No age limit. There was no age limit at that time. At this one of the kind. Yes, I think there is a age limit of 30. 30 something. 30 something. When we appeared for the exam, there was no age limit. Only qualification is life science graduate. Once you enter, then there is this tasting session. Okay. A set of samples are there for organoleptic analysis. That is sensory all visual visual visual visual visual. Yes. Selfs and then real and the taste. Yes. Yes. You qualify that. Then there was. Senses taste what happens. They give you samples and there is a process. Related. Yes. So, you have a salt. We have citrus. We have citrus. Different kinds of. So, you need to taste. But I don't know. Now I feel it was a very easy thing. Because somehow we just cleared it. We have found it. I never thought I could really make out a difference between. Oh my god. There is a little citric. Okay.
this is sweet thought or maybe we have done too much of titration in college. So what is titration? I don't think lot of people know. Okay. It's basically, let's just say there is a chemical setup and you are trying to see if this specific chemical is acid or acid is based. It's present in the liquid that you have. So you titrated with some other solvent and see the color changes. You have an indicator also in that. Too much of technical. Interesting stuff. Lot of chemistry that we have done in college was used applied at least. Not in the 6 months or so. But I think not in CCI but in coffee board over here. Okay. So you did all of these tests in the Latino test which is well visual and taste for the admission test. That's all you have. But do you think anybody who might an author of Starter Life and Scores, do you think who could also apply for it? It's not allowed at this point. See that's there. Okay. No, I understand that. Okay. It's a great deal. Do you think? Very much. Yes. I mean like we had done biotic engineering. If you would have not done bioting engineering also I think my taste buds were still at the same level. You know people who are not life science background, they might find it difficult initially when you are studying botanical about coffee. Botanical isology in chemistry. Chemistry. So that was one of the reasons that coffee board did not let. I mean like in the beginning it was allowed. But you could just walk in, give the test, you clear it, you can do the course. But after that the note is that it was very tough for IT background literacy. Somebody has done computer science comes off and they are not able to understand most of the things. And also after that they change their career altogether. They do not stick to coffee. And that's when they decided they just focused on life science graduate and I think everybody ended up there. But I remember once that I saw the advertisement I wanted to apply, then I was reading through the credit, you did say your gradations have been in the last few months, this kind of shit. What did you say interesting? So I really like coffee at the point, that I did not have a very fast experience in science in terms of my graduation. I like to go for a bit. You could have easily taken ACA or CQI. It's for them who want to still. But again I mean at that point ACA did not exist. In the ice like for example this is like 2015 and 2016. ACA exists, so it does not exist. In India I was able to get the Ratcha out of the Birkuni. ACA didn't know that. I was able to leave it. And what did CQI say? I was able to see it today. I was able to see it. But again. So you did that as you got the admissions. So you got the reserve to save it. And we were so happy about it that we got selected together. Yeah, because we gave you each other's. Yeah, so we had back up plans. Like if you don't get selected we are all. We both are just walking out, writing another exam. That's it sorted. This was planned. Okay. And we saw Nirmam also sitting in the one corner. Obviously we didn't know that. The guy in the US did not know Nirmam at that time. Because the same room we all Ajay was sitting. He was here. I like all of us sitting in one corner and saying, "Hi, hello. How was your exam?" And stuff. Nice. Turns out to be everybody ends up in CCRI. In the CCRI in Chik Mughaloo. We really get what to know each other only in CCRI. So you do the test. You get the results. Then what do you pay the fees in the system? Yes. Then you start off in Bangalore or you start up in Chik Mughaloo. So you start in Chik Mughaloo? Yes. And this is here. From the farm level. Okay. So for three months is there. Yeah. Then what do you do there? Learn about plant botany. Okay. Then insects. Infrasens. Infrasens, which can infect the plants. Different processes going on. It is all about plant physiology and anatomy. Okay. Yes. And animals. Animal kingdom, it is all about the microbes or those which could infect the plants or those who help in processing and all these things. So everything related to it in around cost? Yes. Yes. Exactly. Bangalore. Bangalore and just waking up late running late to the class every day and cooking up own food. And it is a beautiful experience altogether. Okay. So the experience which she told is for those who wake up late, those who wake up early. No. You see cloud at hand? Oh yeah. Yes. We used to see even children. And no network there. This is where you just enjoy. This is where the same place where they have the coffee board office. Yes. Which is. Which is. I don't think I have been there. But I think I have been there. Is it close to the Jainty Coffee factory? No. No. No right. Because there is another. It is a Palemun Jainty Coffee is in Chick-Magloot town. This is the same. Okay. So there is a coffee board office. Expention office is there. Because I went there to talk to somebody from coffee. It is a Palemun. It is a very shitty experience. But I used it. Yeah. That is one other. So I don't think our vehicles is here. It is in Palemun. I have seen pictures. They have a nice place with the plants there. Plant plants. I think a lot of people don't know about this. But that is a must visit place. I mean I came consider it a coffee. So there exactly is a Jainty Coffee factory. It is in Palemun. Yeah. Palemun. Yeah. Palemun. There is a place called Seagore. Okay. So that is the place. There is Kedri Vidyalay actually. No. No. No. No. So Mianos everything. Yeah. She is perfect for the places. Perfect for the places. So. Yeah. It is Navoday. Okay. But I mean simply ask if I put it on Google card. I was about to be there. It is C. C. C. I see. So this was in which here? It was in 2014. It was in 2015. It was in 2015. It was in 2015. It was in 2015. It was in 2015. Yeah. It was in 2015. At that point did the World Coffee Research experiment start in C.C.A. Yeah. How did that plant was variety? Yes. It was along going. Yeah. So when we came up, we already had Chandri and Kavari plants. Already. That was done by C.C.A. No. No. So there is another experiment that was done by the World Coffee Research. A planting around 41 different varieties. No. Not yet. So that I guess that started on 18 or 16. Could be. Could be. Which is not in C.C.A. Right C.C.A. But it's in some player by the coffee booth. Coffee booth. Okay. Okay. Okay. So we did that three months of amazing time in C.C.A. Yeah. So I mean that's when you've got to know people, right? So that's when probably you did from as well. Yeah. We have people from every state. Oh yeah. Almost. Almost. The 10 people from different states. It's not big fun. It's fun. It's the experience. And I'll tell you after that, let's just say we do any sort of course or training. I don't know things was the same way. But I really appreciate the whole course set up by this coffee booth because the way the faculties are, they like you don't have to remove them usually. Just pop it in your mouth and just chew and just see what and all is there. Yeah. I mean there's a way to teach. There are all scientists there. Yeah. There's a lot. There's a lot to learn. If you have the passion for it and three months over there, you can just become one of the coffee scientists. There's so much. You have the resources. You have the resource person as well who can give you the knowledge. Yeah. So there's a lot to learn over there. But like for example those people who could not be in the criteria and would want to do something like this, I'm sure there are so many other people who do something. How would they get to learn something like this? I should talk. Maybe take it to the end. You can have this, like this is the right time to learn. I think that's one of the reason we started individual training sessions where we do take people to the estates to understand coffee value from scratch. It's not just about a specific, even somebody comes to us for a barista training. We make sure we show him where the coffee is coming from. What it is about, what is the processing, obviously not going in way too detailed because it needs a lot of time. But when it comes to just understanding the whole value chain, it's really important. So that's when we started our own training after finishing coffee course. I think yeah, go to the estate level and understand each and everything in the CCR I've also visited the place. So any estate? You can just walk into CCR. Not in the administrative building, but yes the premises for sure. But definitely they are amazing people. They'll help you out if you want to know something. That's open for all these stuff. There are so many things about the place, about the experiments that they're doing with the coffee plants, the hydroponics, the knowledge, everything. How do you know this is a visiting CCR? How did you visit the first time we visited Jit Mahaloo was during my first trip, right? It was in 2016-70. And at that point, all I knew was that it's coffee bowl and nothing you did yet. So when I was passing by a band-labor, I had gone to the coffee bowl. I met Ashwini, Dr. Ashwini, and I met somebody from the marketing team of coffee bowl. And I was really interested in some figures. So when I said figures, I didn't want details, but just in terms of figures. I could understand the scene of the coffee. And he did share something with me and then the marketing guy said, "You know, maybe you should do something like this, blah blah blah." Did that. And then I wanted to go to Chick-papal. So whenever you're Chick-papal,
I swear to God I did not even know much about which plantations to go I did not visit any plantations to go Because I did not go in, and I was like not sure if I should just walk into a plantations and people could like by the Bhakari Viyat So I didn't go anywhere, I was in the town I did visit Bavurand Giri and a lot of the places had experiences in that end for sure But I did visit to somebody and then this year you should go to the coffee board office and ask some questions there So I was visiting Jaini Coffee for some other day and then I opened the Google and when I put a coffee board in this which the office was shown I went there, I met some officials Official at a very high post probably because he had a really huge stomach and like three layers of towel on the chair So I was expecting it was very interestingly important and I was asking questions to happen You can check on the website, the website is not updated for the last two years but you cannot find anything there And then we had a bubble and then it gave me an issue of the previous year's magazine and that's all I gave you So it's kind of weird So I was not sure how to take in the coffee board office experience So CCR I never came to the picture, it only came in after I met a lot of people from the industry Like for example, President Naam and I started talking to him about the digital or what I think about that And other people that I met from the industry in America, CCR MSN Then obviously listening to or studying about coffee and podcasts or international platforms And I always get excited when something about India is mentioned on the international platform I don't know if there's something that I just feel happy about So the world coffee research they had mentioned about the experiment going on in India and they kind of arrived this year And that's when I really got interested in it But yeah, I get to visit that place I think coffee board can market themselves a little more because there's a lot there They do a lot of training sessions in CCR also At the farm level, it just people don't get to know about it but it's worth going to those courses There's the perfect time Yeah Perfect Faberstein going on So quick question breaking this chain, what was this coffee that was having? This was a natural processed coffee, a rabbit cup from Calum Calum So there's a small farmer with whom we are working directly So we just happened to do some, just a bit of help to him in understanding and processing coffees This was the first year crop It's running quite late this year, of course But still the coffee which is there is it's amazing as you taste it Maybe you can tell that how you liked it I like it, I mean I'm not a cute grader But yeah, I can say it's like I like the coffee for sure So the whole place is, Shadza coffee is about experimenting coffees, right? It's not just going to the usual coffee which is available everywhere But changing it every month and having a different taste every month I think there is something that I realized the last time for the first couple of times when I was here Every time it had come you have this one board that you have and then you have written coffee of a month Which was pretty interesting because you know, normally if you walk into a. Cafe set up, the third wave coffees, especially coffee shops You have a different view and options, it's something that I like about it This is the coffee that we have for the month which is something different And I thought something interesting for sure I think we did it only because we want people a layman to build up their palette You come every time over here, I just see you love the coffee here And you walk in every time or every month You have 30 to 40 days out there, you try everything every day And then the next month you come, the base stays the same I mean like the ingredients in the recipe or the beverage stays the same but the base changes Right? The coffee changes So you are understanding how or what coffee it is and you obviously give away a lot of knowledge It's the same, it's just a little bit different It's just a little different Yes, it's just a little different So I will try to make it clear that no one is able to go to coffee or customer So we give away the whole knowledge what goes in your coffee place So that we can go further I just want a message from my customer telling that what coffees are you serving this month? It's like a second to the next month So he's so curious to taste different coffees I mean you do have such customers who love tasting every month different coffees I think I have the same question only because I'm not interested in it Right? Because I mean so that normally I would do only if I'm coming here, like I've gone to another cafe not always here at the minute Oh, can I have this particular piece of it? So that was interesting I mean people are excited about it They want to know what's coming out This is the second of now, but it's already a message like what is a coffee? It's my name, it's my name, it's my name So it's all about it, that's why we call it an experience center, we don't call it a cafe We have customers here walking in, I would say not customers, sorry So the themselves come, they take the kettle, what is available to them They take the equipment that they want, all the equipment is necessary, what is needed for brewing a cup of coffee of their like is available We are sitting here working, if they need to ask anything, of course we are there for everything that they want But most of the times because this place is so many co-working spaces and here around So they just come, they brew their own coffee and then they leave, because of course they pay They just scan it, but they don't ask, okay so that's the kind of. You want to pay, you can pay in a minute No, so if you don't get your bill the coffee is free here, but not other things here No, but it's small, I don't know, do we consider ourselves as a specialty place or a non-specialty place because we keep the coffees for people like What I can be sure of is when you come over here, you will like the coffee, that's what the whole point is So cafes do consider themselves a specialty, all it's a normal cafe, right? Now that you mention, I know you like to know, you probably like it, why and what do you think is a demarcation of a specialty cafe? According to us or according to you guys About any specialities, anything that first thing obviously, I tell you to try it here, the customer should really like the coffee Second, I mean like it should be according to your taste, or the customer's taste, okay So I'm talking about the specialty cafe, not specialty coffee Yeah, I mean like the coffee that is served to you, you should like the coffee, that's what the criteria is And the second thing, a lot of focus goes in a specific coffee, processing all together from the family How the farmer is growing, I think that efforts definitely showing the cup and the sporting also And if it is even 70, 75 or near 80 or 80 plus, there is nothing wrong in brewing that coffee Well I believe there's a lot that a roaster can do as well, improvise, let's just say somebody has cuped that coffee and says it's 70 Or 75, let's just say And the roaster does some amazing stuff, and you taste it and you can say good, it's 80 plus So there is nothing wrong, I mean, you came at this? Yeah, you know The way she explained it, you agree with that, it's okay if you don't know right now Yeah, a lot, see coffee is something where at every point in the value chain you can make so much of difference You can create so much of thing, I don't say that make difference, you can create so much of and add value to it So what she is telling is if a coffee is good, 75 and that coffee has to be served in an espresso machine Let's say, of course the roasting which was done for a cupping of the coffee, the so-called the cupping protocols That changes, the roasting itself changes right? So there will be a lot of change in the cup, now when you add milk to it or anything which dilutes the flavour of coffee Of course that coffee would be like by the person, maybe the off notes which have been there because of which the coffee has cooled lower That does not show up in the cup but when you talk about an espresso again the extraction is at a very, the parameters of extraction is very different In cupping you just let it steep and then you slurp right? While you do an espresso it's high pressure right and that forces the coffee and it gushes out right? So at that kind of time maybe how coffee behaves at that particular time is different than what is there in the cup Because it is a different ring, that's the thing So this is just talking if you compare the process of cupping and how a professional in coffee in the seat trace the coffee And if you really try relating it or comparing it, however you want, to a customer experience when you walk into a cafe It's quite different and to balance these two is the role of the roaster The person who is roasting the coffee, so it is on him a lot depends on his shoulders and how he manages the flavour profile Yes, yes, a lot So, I mean here for example for your place you guys roast your coffee Yes, so I mean you do it according to the way that you are going to be using the beans for different purposes We have the same being for manual brew separately.
and espresso machines can break yes. Now, I think this would be a good time if you want to take a break, stretch your legs, or probably take a break and then continue it later on. And continue. Thank you. My question of appointment is a little close to what a country I've mentioned. Do you think being really anal about the scoring of that 80 mark and demoting something, especially, you know, especially, do you think that is right? I think it depends on the use of the coffee. Where is it going? If it's going to go to a cafe, I would not say this coding is really important because if it's blending well with your recipes and it's going on evening in manual grooves and tasting good, I think it's perfectly fine. Or you're making a blend out of it. And in case you're selling it to somebody who is, your buyer is very particular about the score. I think it then it becomes a necessity. You've been an export and there is a speciality company which is importing the coffees and they're very particular about the queue score. Then it's more for trade. That you satisfy the terms and conditions. So, if you're getting to trade and exporting, I think overseas people do value your coffee a little more once you say yes, it's 80 plus. I think it's an add-on value to your coffee altogether. It's like the certification of the queue. Yes, exactly. But when it comes to a cap, I think it's where the coffee is going. What's the end consumer needs? I think that's a very nice way to explain it. I think I think I have pretty much agreed to produce it. You agree with it? What we're talking about is you can talk. No, I so agree with this. No, you're serving the customers. So, you're currently talking in a running cafe. There are people here who have coffees, we ask ourselves, we have coffees. What we asked was, you know, there is a criteria of a speciality being 80 plus. Now, what my question was, do you think it is right or do you think there is a mill about being very specific about the number of 80 plus? See, first of all, speciality coffee is a very broader term. So, at least this helps. This calling helps to at least appreciate the efforts what goes behind the cup. So, of course, it is necessary, but at least that appreciation which makes our cafe owners feel good about it. So, that's the reason we go for the scoring thing. But I mean, like she was selling, you also mentioned, but I sometimes also think I'm grading or scoring for example, is more of the trading side. That's how the entire grading actually started. Actually, call quality assessment altogether. At that one of the time, it is required because you need to know where the coffee stands. And that's how you start working upon it to make it better. Because the farmer has put a lot of effort and scored 79. It's not that it's hard for him. It's not that he's not put in enough effort. It's just that everyone points there. I think I'm going to be a bad cubrator even if I draw it. I think no, no, it's okay. I already did 79. I think I'm going to be paid for this. So, yeah, that's your thinking before you take a cubering. Once you take it, you are very clear. Because those five days and 21 tests, you are dreaded. And then you understand that, what to do and how to score. It's very simple. I don't say there will be an area which is grey again, but. But do you think you get. No, this is a very weird question. Do you taste emotion? No way. When people send their coffees for Q grading here, one of us mostly blinded it so that the other people know they don't know what I'm tasting in the cub. And that's the best way. But other times, most of the times when we do during other places where you're invited, we are asked to cup together and all those things. Most of the time they know that from where the coffee is coming. Once you remove that part, from where the coffee is coming, other from it is Baba Bhupudan Giri, some kuru goddess from Kerala, why not sometimes. So if that is not known and you just cup the coffee for the coffee which is there in your cup, that's the best way. And that's what we do here. So we don't let ourselves be judgmental or bring our knowledge to test. As per the bookish knowledge that we have gained or through web, that this particular reaching coffee will have this. Or if it's coming from so and so estate, then they will be putting in so much effort. So their coffee has to be better. This is the altitude of the estate. So the coffee has to be acidic. And all those things which is blackout. I think when for selection of our coffee to the coffee is that we select for our coffee, there's no emotional touch. I mean like it's good or bad. At the end the consumer is going to have it and they'll tell us on our faces. It's bad, right? And I agree with what you said. So when you're absolutely applying your life. Yes. You're just judging that. That's what we make sure it's a blank cup in Granada. They're knowing everything about it. Another thing I would just add here is about since you're talking so much about Q grading, it was supposed to be non-technical. But this has become too technical now. In India or other places I don't know much. But when people send their coffees for Q grading, they tell okay, this coffee is from my farm. Okay. That is fine. Still okay. But when you talk about the whole CQI process, how Q grading is done for cafes which are put on their website, there is a sample which is sent to the nearest center of CQI. Okay. And then this center sends out or distributes that sample among three or four Q graders who taste it blindfoldedly okay. At different places they take it, the condition of the result, I don't want to use the term average there. I agree. But bringing all those conditions together and the scores, they give out a certificate that see this coffee is 80 plus 85, 90 whatsoever. Then there's the certificate for it. Okay. So here such setup is not available anywhere near around. Okay. So when they come to us first of all, they know us pretty well and that's the reason because there are so many Q grading. Okay. When they send to us and if there are when the scores are lower, then sometimes you know three or four Q graders would have access to the coffee evaluated it. And then if such thing comes into picture, till date, we are really happy to say that the planters have appreciated when the scores have below. And the next very next thing is how we can work towards it. So some planters even have sent, you know, the coffees without any sort of a. Marking on it. Marking on it. Yes. Other than the Rabi Kandobashtai. And they don't send that. You do the blind copying and tell us how is it and they really, really appreciate that we get on that point. And sometimes they send other estate coffees mixed with that and the scoring. Sometimes last year for us they'll put one sample. So all those things and which I really appreciate. Yeah, man. If you talk about institutional setup, they would say that no, we should be aware of the coffees that we are copying. Okay. But here I really say that and I don't, but usually I can tell you personally, that there have been planters who have sent his coffees mixed in batches and they have really appreciated when they got the results. That, okay, yeah, this was this and I'm really happy with it. So that gives us also a feeling of accomplishment that, okay, whatever we are doing, we get through to it. A lot. And for like the Rabi Sambu Smart Play, this is where you want to, you know, should I check it? Doesn't cross check. See, when it comes to, you know, when you're talking about cross checking, what I don't like about the whole Cugreading as the whole conclusion is again, it's about calibration, right? And then known in a common language, how is that possible when one Cugreader cups the coffee, it has a score and the other Cugreader cups the coffee, it's either here or there with a variety. So I think, I don't know about other places, but I think in our country, specifically, let's say, there should be some sort of more tasting sessions that should happen for all the Cugreaders. And I think everybody should come together and come. Do you evaluate quality for them? Yeah, I think it's something, it's much needed. So that the farmer does not have to think, should I send a coffee to this Cugreader or that Cugreader? Because that Cugreader would give a higher rating. And somebody has given a low, you're already, so I should try somebody else. Correct, correct, correct, correct. So I mean, I agree, I mean, like a calibration, it's a Cugreader. Yeah, see any wisdom, every three years, they have to work a calibration. I believe it should be done every year before harvesting. Like not from Cugread, but in general, everybody should come together and say, "Key right." Because we're going to get samples, all of us should stay on the same page. Again, it's the known language, it's a common language you guys are coming up to. But say, okay, now moving away from the Cugreader inside of it, please. I'm going sort of in less technical, but like for example, if you are, imagine you're not a Cugreader. Imagine all four of us.
I just somebody who tastes coffee. You get together at an event where you are supposed to taste coffee. And there will always be this one or two person who will be leading the taste. And what happens is, oh, one person will say, I can taste peach heat. And it is very difficult for the rest of the people to disagree with it. Right? And like, for example, I'll laugh. I, for example, I would like to say, who picks me up? Because believe me, I will also say the same thing. But I'm not a lot of people who do that. I think the gap is a lot of people who have come to taste. First reason, I somewhere believe if it's not peach. Let's just say some other flavor altogether. Somebody says, it's too woody. Let's just say it's a very, I wouldn't say, wait a term, but yeah, somewhere it's woody. But everybody doesn't know what it is. Have tasted woody coffee. Yeah. And there has to be somebody who tells what woody is. The QGridger has done it because they have been trained to do that. It's the same. We haven't tasted woody. I mean, we have because we keep coming with him. But in general, if all of us need a tasting event, everybody doesn't know woody. If it's peach, I agree. Everybody, I most of people have tasted peach, peach taste. Then you can disagree and say, okay, it's not there. And I personally believe when you are in a tasting session and there is somebody saying this flavor is there, there's a major, major psychological effect on your brain. No, yes, there's peach because this guy said this peach. Which I think is a very, I don't know. There is a different way of doing the tasting all together should be done. So maybe it's a different way of learning. See, when we come with neuroperms and whenever neuroperm cups or you find certain notes, he compares this to common food items which we consume. So that helps us to, okay, really, at least really in a better way. That is a better way to do it, right? Because only then you're making the language even more simpler. Yeah. So before the tasting, this sort of, you know, sample should be there. You have the vials, obviously. That should be kept. And let people just go through it. This is for the, let's say if we are in a new location or something. Not even a calibration, a basic tasting also should have a setup like that. And remember once we got a retina, I talked with somebody, there's a roasted involved in good tasting copies and somebody said you know some fruit is there. And I mean I could smell or I could taste mango, but it was not mango because mango is again very subjective, right? Yeah. It was Rajapuri, it was a puri or all of those things. So for me it was easier to say, is this tasting fruity? Yes, okay. A fruity is a common taste. Correct. Like what fruit? And then they could relate to the fruity weather, right? Okay. Because fruity is more of a common thing, right? Yes. When I say fruity, the garlic of fruity, the drink. Yeah, yeah, the drink. So it has a very specific mango taste. It is like one particular species of mango. I think simpler terms makes it easier for people to understand. Correct. But complicated terminology is what makes anything famous. I agree. Sounds fancy. Exactly. Can you come across some kind of stuff? So Instagram-able. So Instagram-able stuff. Can you come to some coffee like that? Not really. See, when we taste, it doesn't matter what people, I mean like we have done a lot of tasting trust me. Like, five years ago, coffee tastes good. To be very frank. And we haven't been so drilled how much we were in coffee booth because you have a tasting every day. You have a test or you have tasting. There are three tables and all the tables are already full and this starts from third-goat till there and the faculties around you, this tastes like this, that and stuff. So it's not about what the other person is saying. I mean like psychologically, you have to affect somebody who hasn't been tasting a lot of coffees, I would say, like in a complete setup where you have the control over the roast and the grind size, everything for that matter. But in a very casual setup where everybody is tasting, I think the psychological effect doesn't work on us for that matter. It's anybody says, okay great, you're finding peach. What we find, yeah, it's there or it's not there. So even here when we conduct taste sessions. We are the customers, the participants to taste and let us know what kind of flavour are you getting in your mouth? Because their arch-hands is what they find, we might not be able to taste it. Exactly. His palate is so built up, he's been travelling the world here tasting cuisine. His passion is just to eat food. So just taste stuff, right? They could be something which he's finding which is so interesting for us and then we try to dig in and say, oh wow, there is a higher time. I'm going to go taste that thing first and then it's always like, we ask the individuals to let us know and then later we can go on for the discussion. It's a never-ending learning, never-ending sort of a process or two to get to learn. The learning scene never ends. Yeah, yeah. Yeah. It comes out nice. Okay, so coming back to your coffee boat, bloody. Once you finish that, so today you finished the course, but it was a plan to keep the next day you're going to start something on the other side. I think it was planned to start a business for sure. Together? Yeah, yeah. Yeah, basically it was 10 of us. Yeah, when he finished the course. I mean, during the course you always use it to talk about because our faculties were these really known brands, you know, shriek answer from buyers, coffees to come and teach us, audience from Naivewakafan in Kaffee and Surah Prakash, Vikram Kuranas from Kapi Solutions. So these people were our faculties and I think they did their job really well. Because they could tell us the insight of the industry, the market and also the technical part what they're teaching us, right, and training us. So it was there and to be very frank, I'll tell you, when we finished our course, we thought there's a real real, we just realized that there's a gap, you know, in between the industry, yeah, what's happening and a layman who just drinks coffee. Right. So to bridge the gap is when we thought we should start a concept and see for, right. So to help anybody who wants to start a hook off business, right, then I will come and do the one-year course, they cannot and now it's pretty expensive as well. Yeah, it is. So and also somebody who wants to invest money, it should just do it in the right place, right. If you just invest the money in consultants, you all together, what would be there to start up the company, right. So to help any of those person over there who wants to do something in coffee, not just a cafe or a roasting business or anything, with the limited knowledge that we had. We were very open about it, what we have learnt in a year over here and I still say we were not sure that we know everything and we were very open with our clients. It's like, dude, this is what we have learnt. You think we can do it, so please give us an opportunity. In the beginning, yes, it was stuff, people were like, what is the experience because coffee is the matter of experience. So we asked you how many coffee you had told us about it and you didn't even know about it. Yeah, exactly. You have more number of years you have. Yes. So are we considered that one year as an experience? It was not just a learning, as I told you, all the coffees we have been tasting every day, it's not just tasting roasting. We have stayed there for long and roasting coffees, learning, you know, improving your skill. So you finished your course? Yeah. You guys decided you want to start your business? Yes. I was born there. We are not there. So you were not born in this plan? No. So the plan was there. The plan was there. Basically, she said 10, but eight of us were actually thinking of starting on our way. We were constantly. We were constantly. We were constantly at that point of time. We wanted to do so and so things, such and such thing. So they were like, yeah, it's good, but it's really tough. And that, of course, when they started, they confronted it and they really understood that how tough it was. So it started? It was a huge effort. It was a struggle. So you started together initially? Yes. And the consultancy firm called Beriko. Beriko was started in the year. You did it. Six. In the year. In the year. 15 and a half. 15 and a half. 15 and a half. So you started in 2016. Okay. So Beriko was started by a huge effort. And then what happened? And then we got our first client, I don't remember when. Actually, as she already said, it was very difficult. I'm sure. We have many incidents where we have to prove our worth. Yeah, passion to work. And I think it was not only about the knowledge. It was also about the age factor. Oh, yes. And more of a women. People also judged us because we were women. Too crazy. And then we got the experience. I mean, so. Okay. Like, 15 years ago, a girl studied for a year. What did she do? Experience. Experience. Experience. Experience. Exactly. So that was a scenario. But all our periods of time things changed. And over a period of time, I would say it just flipped. Yeah. You know, within a year, people were like, we want to work with young people. We want to work with women. It doesn't matter to us that you have experience. But if you're creative enough, which we are definitely, I can just prove that. But it's like you need some creativity and we are through. Okay. We'll work with you. And I think that's how things started building out.
We work with a lot of clients and they are still working with us. So we could prove our boob worth at that point of time. So you ran that concertancy firm, very important? It's still running. Yeah. When you started that, you got started that way. Yeah. It was just a vacation for the Rupam for like two years. So how do you come into the picture? Like together. No, so it was supposed to be that way. But it just the opportunities how it came. So I mean like, if you know what would be better, this is on record actually first time that I would be saying this. Of course, the closest my friends know this. Of course, those from CoffeeBody do know this, who were together. So one of our faculties, Mr. V.O.V.N. OK. So he kind of not directly, but somewhere hinted that, OK, there's an opportunity. And since I come from Bihar, he just asked me that, are you thinking of staying back in Bangalore? Or are you going to your hometown? I was very clear that I'm staying here in Bangalore. And the other scenario which was building up, this is maybe for the PGT Secuum students, more it applies, that among the 10 of us, eight or nine, nine of them are from biotech food, all these backgrounds. OK. I was only one who was what Zoology honors. And I was being very clearly openly told that all of them would settle somewhere or the other, but she really would have to look for something. You have really have to work hard. And I was like, OK, I'm an easygoing person. I was like, fine. If there is nothing-- see, I'm trying my best. I was good. I was quite confident at that point. And somewhere I think, sir, V.O.V.N. OK. So he saw that. And he was the first one who just came-- it was still two months towards the end of the course. And he just came, is that there's a friend who wants to set up a roasting event. Would you like to work in roasting? As it's a-- see, I don't have any experience. I don't know anything about that. I've just been roasting on 100 grams of the back. I'm fine. So you put on some sample roaster. OK. From that, working in Roaster, I'd be really excited. Whatever, I'll try to do my best. But I'm not very sure of this. So what do you want to do? I said, getting into tasting lab. That is the best thing that I think I would be fit for. Because the barista techniques and all these things were not much appealing to me. Now I love it. I try doing it. At that point. At that point. Yeah. Among the whole value chain, if you talk from the plantation till customer service, even have been a barista, because that's what the course teaches us. So trains us in everything. So for me at that point of time, tasting was the only thing. And with tasting comes roasting, because you will be roasting samples. So I was very much interested in that. So we said, OK, then I'll just convey this to him. A later, it was like a month still for the end of the course. And he came and said that, see, can you meet me in my office? I said, OK, I'll come. I reached there. And when I reached there, he told me, see, it's not my friend. It's me who is setting up a roasting unit. So I would like you to take care of that. And of course, ma'am was there, just he over there. She will be taking care of everything. And you to assist her. So that's where my journey started. And today, if I'm sitting here or if people know if they talk about me, I owe everything to that place. And also not to forget to mention this. But Oyun sir is one of the most loved, faculty, person, whatever. I think who he is. In whatever role he goes, he is the most loved. Yeah, he is an amazing person. And respected. He very respected. Trust me. You know, it happens once you start knowing the industrial like, oh my god, this person turns out to be like that. But yeah, that happens in general. Like, what is giving you good vibes? No, not this person to be very frank. No, it happens, you know. You start working with people. They're just really kind of in this field. But just a do-you business. Very open. It's a very different scenario altogether. So when they are as faculties and when you are in the industry, like-- Two different places. They are two different places. Not just the faculty. Not places. Any person. Not faculties. Anyone you talk about. OK. But the thing is, both Oyun sir, he was very clear. And if I'm telling anywhere I could be proof, prove myself worth, OK? It's because of in-capacity, there was as an international coffee brokerage house. So many samples coming and going out, both ways, OK? Imports and exports. So got to taste a lot, roast there. And then neither was the sister concerned. So roasted, roasted there on 20 kg, so I don't think anyone, other than him would believe in someone like me who doesn't know anything and ask him to stand on roast air 20 kg, a beular. OK. And that-- Because I've seen something in you, right, sir. That you'll have to do a podcast with him. Oh, yeah. So it is. I've never met him yet. He'll really have to. You sure? I spoke to-- Akash. No, no, OK. Jesse. Jesse, ma'am. Jesse, yeah. Because we did the stupidity coffee cathola supply-- Yes, yes. --a lot of things. Yes. But yeah, I definitely have to go with him, sub-dite, brother, brother. So many things. Most of the times, most of the times, I've heard good things about him from you, for example. First, so-- I think most of the credit we would just give to the faculties of coffee board trust me. It has been a great support starting from Dr. Busseraj to each faculty who has taught us. Because it was a thought. So I basically wanted to start a restaurant from my school time. That's a very different story. But when I used to tell them that starting a business is a task, so first, I gave her a job lay low coffee board. And you know, do that. Don't take a major risk. And just start with the loan. So all the names-- all the faculties used to tell us that this is not the only thing you need. You should try to get it. It's not necessary that you start a job on and then use that money to start a business. This is the age. Try to get it. And trust me, that's the reason we are over here today. Because specifically, coffee board features the whole value chain altogether, the whole value chain. I could just my interest you to that stuff. And-- This practice is now very much a couple of months. I think you want the most. Oh, yeah. Provided you have a bachelor's in life sciences. If not, then you can come to these guys. And you can come to me. So two years, you worked with-- are you serious? Three years. So with Inkefe and Naivo-- OK. Amazing time, nothing like it. You've got to learn a lot. And actually, the platform that you get there, whether it's the national coffees and Indian coffees. Then you joined? Yeah. So from there-- so that is actually-- starting is still OK. But leaving that place last day, even there was no last day, first of all, for me. There was no last day. Because the moment I told Sir that, see, I want to try to do something on my own. He was from that moment I felt that support. He has always been supporting no doubt about-- I was staying alone. But I don't want to say this. I don't never miss my family. But Sir and Ma'am were always there. Everyone in the office. There was so much like a family. And so much support from everyone. And the moment I decided, now, I want to start something on my own, which are new in advance. I told him he was the only person other than them, who actually knew of my path what I wanted to take anytime. Since the-- from the coffee board, then starting the journey with in the professional field in coffee with Nikefe and Nibbo, from there, he was the one who was doing everything. So I told Sir, now I would like-- and there are bosses, right? I'm still calling Sir, right? I didn't tell him boss ever. He was never a boss. Whenever like, if there was something there's a lot of cupping to be done at seven in the evening, and it has to be done, he was standing by my side. No one was there in the office. And he used to stand there, talk stories, so much of experience he was to share. So all those things, if we are here sitting and with these six months of lockdown, not only me, even for them, the kind of love and affection which he had for them, it was immense. They would have felt the same, but I was the first one, of course, to witness it. Because in their absence, Sir, always used to talk about so many people. His experiences with the industry too are because they have been now for 24, 25 years now, directly involved in coffee on their own. So that goes a long way. And we sitting here taking so much of, even during this lockdown, he has been one person who has been texting us continuously that he's like, "Hey, they're keeping a check on us. Are you guys fine?" Like that gives a lot of support, like really. And he gives a lot of strength. It needs a huge difference. You need to stay. Everything will become better. Every point of time, you know? So I was telling that joining, okay, coming here, why sitting at this place. So that point of time is told, Sir, that, Sir, I would like to be in leave now. And I want to try something out.
on my own. He was always, from that point he was always okay, he said okay, he helped you need from there on. I am the person, okay, you always can tell me that what you need every time, like he was not there. It is you know trust, I formally left the company, okay, then I was out, sir was going to US for a small vacation, I was there for two months, totally taking care of Nairobi, okay, so that is the trust and kind of person he is, you know that if he knows he trusts you, and if he trusts you then I think you, that's the best thing that didn't happen to anyone. Yeah, who's ever has been in the industry or welcome, I don't know much about it, but yes for us it's been that way. So of course, I told that I'll be leaving, then I'll be there, I was there for six months, you know, of course, left, everyone came to know in the office that okay, I'll be leaving now, and really if I don't say leaving anytime, I should not. So even now of course I can't visit him much because it's two different ends and so much of engagement here, but the first thing anything when we do, when we try doing, all we come up with of course we let him know, and he's always there, you know, that it's like, never, like even when I go today, it will be like exactly the same thing I used to walk in at 10 in the morning to the office, nothing else changed, so that kind of thing and here of course, Jesse Maim will always like, you know, like I never felt that I was working there. So imagine somebody is telling you, you're working under somebody and then he's like, I want to start something on my own in the same industry, he's so open to it that shows his personality. Yeah, I mean I absolutely, first and I like that. First and I think we were the most happiest people when he visited our cafe because he just seen our journey right from very good. The first day from the class. Yeah. From the lecture to the day. The person who has been direct witnessing it, has seen it, has supported each move and whenever they were of course bad times though, not always good, a harsh, bitter times I would say. And he has been the person who has been actually, you know, giving like a big supportive mentor. He's been by our side, you forget about supporters, you lean on to something, right? You think about, you do not need not think about him, so that is the kind of connect. Yeah. First. So then you joined. I was called a joining, okay. I mean like we were already, we were together from the beginning, I think from the time we joined coffee board, from that time we were together. And obviously it made more sense, the experience is a necessity. There's a lot that he learned and then he came, so we keep learning from him, you know, that really adds on the whole knowledge experience. Yeah. It was just making a company circle, right? They have been consulting, right? And a lot of experience, really on the customer front. On the other side I was tasting coffees and by then I had Q Arabi Karni. Then when I left, when I came out from there, then I did my Q Arabi stuff, right? So it was all, I was roasting there. So talking on the plantation side, tasting a lot of coffees, got to meet so many different people staying there, where it has to go for inspection for the exports and all those things. So all those things is just completed a full, the complete the value change somewhere, okay? That's a little bit too much. So the one consultancy firm in India literally from C to cup. It is all because we have been at different points of the value change. It is not just that we have learned or we just third party something. It is witnessing it. It was being there. It was in being involved in it and then we are doing all those things. So it goes along with it helps us. And of course the kind of, it has got grace. There's no doubt about it, but the kind of customers that we have and we have been catering to. It's like, again, it's all like you can dream something and there's certain thing that you can achieve. In big businesses, there is something so big that people know you, but businesses as such, here where you are sitting, it's very small. Not many people know, only people in the industry who have been directly involved know. But those who know, they understand the value. And getting that place in the industry somewhere and when people come again by God's grace, I would say that we have times when we say no to the clients that they would be to be clients that we won't be able to do this because of engagement, shortage of time or things which we have been already doing and maintaining that privacy so that we don't work with someone who is competitive and all these things. It comes to experience, comes together when you're working with the smallest of the company and to the biggest at the small and the family in the industry. It's the whole experience. You understand how things work over here. That's why they say when we consult, it's a very customizable thing. It's not a specific norm that, okay, fine, this is how you work, this is what's going to be, and there's a standard charge or a thing. No, it's all we understand because you're starting. You might be just in somewhere here or here or there. This is not matter where you just have there. Yeah. But we need part of it, that's why it can't be closed. No, please be in pitching yourself as well. You will be already there. Like the first episode is all about that. So it's all easy to, you know, convey to a client what you do but it's so difficult to convey to your parents. Oh yeah, that is. Do you agree with that? We need somebody, you're a coffee tester and you're. Yeah. See, there are others that it's one point of it. I remember, so I mean now that I met that age, probably you're all the similar age right now. So one of the discussions is obviously marriage, right? Okay, Shadi. I'm very clear. So I remember most of the times when there is a family gathering, all there is a family WhatsApp, shit or call whatever that is and for me, initially, you are totally in love with your family. And then after that, when I got into coffee, the only thing they know about my job is like the channel from friends. He does something with call and that is it. And sometimes it's funny, sometimes it's weird, sometimes it's sad like, yeah, so much to them. They make you feel, what are you doing? I believe it. So when I was getting married, so when my in law asked me, like, what are you doing? And I explained about coffee experience, and the tester. So they couldn't understand, all they could understand that I'm running a CCD. Yeah, that's the usual thing. Lugging for CCD. Yeah, later over a period of time, they could understand, okay, there's something third wave, coffee culture. So they have to explain them now. I did for some time just to at least make them understand. Because it's not a CCD. Yeah. And then they happen to visit here. So, okay, that CCD concept is out of their head. But there's no so far here. But yeah. My family is doing business, okay. I expect them to have some. My dad was in army, different story, but they say, I think it's easier. My mom still says, you are, what do you do? I don't know. I just happen to visit a doctor, a doctor, a dermatologist. And so when I explain that, we have a coffee experience center in the world. I think people who are very ignorant about coffee are together. They have to have to have some coffee. So, I think they have to have some coffee. They have to have some coffee. They're not going to be there. I think they're not going to be there. But I think the taste is a little more respected. That too within the industry. Because the taste would be paid way more than that. But that is not about that. It is a rank all over India. Exactly. India is a two-degrees country. From the beginning, I would say like five, ten years back. I want to add something to it. My debate with the tea while I think is going to take another episode. But yeah, I mean, but see, tea plantations has been more of an accepted thing. Yes, yes. Peek up plantation. Oh yeah. But coffee can be
the value here is so huge. Coffee estate used to be home, here is a coffee estate that means Vasya will get a coffee and here is a big bungalow and here is a nice car and there is something idea of coffee estate. So it is interesting. Nice I think we have really overshot the time. The conversation on coffee is always over. It is a far part right. You can just talk right. That is exactly what I said. I don't have any script. Oh my god. I thought we are going to get the script which we didn't. The podcast got over, we didn't get any script. So when is going to be the next? You should know there is no script. No, that happens. But yeah. So yeah, thank you very much for agreeing to talk on whatever it is. And is there anything else you guys wear? Last bit about how to contact you guys or how to connect with you. I don't know. So you are not kidding. I just talk a lot. I don't know what I am fit for. Maybe for nothing. I talk a lot. So you can reach us on insta facebook with the name beriko_coffee and she is of coffee you can DM us ping us and either you can visit us. Visit us. Visit us at at shades of coffee or mail us at
[email protected]. So basically shades of coffee if you guys search on insta cram or beriko_coffee. Even google be exist. That's a bigger thing. You guys can connect us any any any. Or you can talk to me. I'll just put you through. Oh yes. And if you connect to us and want to talk to barista on bike. We'll get you connected to bini. Vice versa. Cool. So thank you very much. It was lovely talking to you guys. Thank you very much for this amazing coffee. Oh you guys. Ciao. Thank you.
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