Zayde Naquib – The Quest for the Perfect Cup of Coffee
Zayde Naquib is a coffee roaster and the founder of Bar 9 and Ten Cafe in Los Angeles. His trailblazing coffee concepts have earned international recognition not only for their unique blends, but also their unusual extraction methods and creative executions of beverages. You’ll hear about his passion for coffee, why coffee variety matters more than origin, and how he runs a successful coffee business without an espresso machine.
What you'll learn with Coffee Roaster Zayde Naquib
How Zayde Naquib fell in love with coffee (3:57) Advice on how to make a great cup of coffee at home (6:08) How to reduce acidity (9:10) The bean selection process (10:46) Zayd Naquib describes the emotional aspect of tasting (14:21) Variety versus origin (15:48) Why Zayde Naquib don’t use an espresso machine to make espresso (20:52) The roasting style you’ll find in their beans (23:41) Advice for inspiring coffee roasters (26:44) Why they serve takeaway drinks in glass jars (30:48) Predictions for the future of the coffee industry (34:50) Books to check out if you want to read up on coffee (38:36) Why for Zayde Naquib, the simplicity of a filter coffee beats an espresso (40:10) The best way to taste coffee when you travel (41:55) How caffeine content differs between preparation methods (42:53) Pairing food and coffee properly (44:09)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast
Links to other episodes in Los Angeles
Conversation with Chef Elizabeth Falkner Interview with Chef Tim HollingsworthConversation with Chef Brad Miller - Food Truck NationInterview with Chef Alison Trent
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
3 Chefs in Austin - What is more important: techniques or creativity?
Misti Norris in Dallas
Carlo Lamagna in Portland
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Zayde Naquib – Coffee Roaster
Coffee @ Bar Nine
Espresso Nectar by Zayde naquib
Zayde Naquib and Emmanuel
Click to tweet
There are endless possibilities, which is part of the fun, but part of the challenge. So, I can get lost in the possibilities at times.
Click To Tweet
I don't think most people know who are coming into the place that we don't have an espresso machine. They're just getting beautiful espresso drinks. And that's pretty exciting.
Click To Tweet
We're not resting for an extraction. We're roasting to present the coffee's to be versatile and still be true to whatever they are.
Click To Tweet
If you like getting into the weeds and the details, roasting is awesome. If you don't, maybe focus on retail, and you're probably going to have a lot less headaches and less back issues.
Click To Tweet
From a service perspective and hospitality perspective, I'm wired and our team is wired to give with no expectation of return. But every once in a while, asking something of a guest can be a pretty powerful thing.
Click To Tweet
Social media
Bar Nine
Instagram
Social media
Ten Café
Instagram
Links mentioned in this episode
Ten CaféBar Nine
What you'll learn with Coffee Roaster Zayde Naquib
How Zayde Naquib fell in love with coffee (3:57) Advice on how to make a great cup of coffee at home (6:08) How to reduce acidity (9:10) The bean selection process (10:46) Zayd Naquib describes the emotional aspect of tasting (14:21) Variety versus origin (15:48) Why Zayde Naquib don’t use an espresso machine to make espresso (20:52) The roasting style you’ll find in their beans (23:41) Advice for inspiring coffee roasters (26:44) Why they serve takeaway drinks in glass jars (30:48) Predictions for the future of the coffee industry (34:50) Books to check out if you want to read up on coffee (38:36) Why for Zayde Naquib, the simplicity of a filter coffee beats an espresso (40:10) The best way to taste coffee when you travel (41:55) How caffeine content differs between preparation methods (42:53) Pairing food and coffee properly (44:09)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast
Links to other episodes in Los Angeles
Conversation with Chef Elizabeth Falkner Interview with Chef Tim HollingsworthConversation with Chef Brad Miller - Food Truck NationInterview with Chef Alison Trent
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
3 Chefs in Austin - What is more important: techniques or creativity?
Misti Norris in Dallas
Carlo Lamagna in Portland
#gallery-3 {
margin: auto;
}
#gallery-3 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 25%;
}
#gallery-3 img {
border: 2px solid #cfcfcf;
}
#gallery-3 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */
Zayde Naquib – Coffee Roaster
Coffee @ Bar Nine
Espresso Nectar by Zayde naquib
Zayde Naquib and Emmanuel
Click to tweet
There are endless possibilities, which is part of the fun, but part of the challenge. So, I can get lost in the possibilities at times.
Click To Tweet
I don't think most people know who are coming into the place that we don't have an espresso machine. They're just getting beautiful espresso drinks. And that's pretty exciting.
Click To Tweet
We're not resting for an extraction. We're roasting to present the coffee's to be versatile and still be true to whatever they are.
Click To Tweet
If you like getting into the weeds and the details, roasting is awesome. If you don't, maybe focus on retail, and you're probably going to have a lot less headaches and less back issues.
Click To Tweet
From a service perspective and hospitality perspective, I'm wired and our team is wired to give with no expectation of return. But every once in a while, asking something of a guest can be a pretty powerful thing.
Click To Tweet
Social media
Bar Nine
Social media
Ten Café
Links mentioned in this episode
Ten CaféBar Nine
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