u/Fuzzy-Worth1700

I run The Coffee Realm, a story-driven interview series featuring the people shaping coffee from seed to cup. Vol. 1 went up with a roastery in Singapore, Vol. 2 (NYC) goes live in July.
I've got three upcoming slots open and I'm looking for anyone in coffee willing to share their story - roasters, café owners, producers, educators, or anyone working in the industry. How you got into it, what drives your approach, what you think the industry gets right or wrong. Small/independent operations especially welcome — this isn't about chasing big names, it's about real conversations.
No sales angle, nothing to buy into. Just published interviews for a growing coffee audience.
If you're interested (or want to see the format first), drop a comment or DM and l'Il send details.

I run The Coffee Realm, a story-driven interview series featuring the people shaping coffee from seed to cup. Vol. 1 went up with a roastery in Singapore, Vol. 2 (NYC) goes live in July.

I've got three upcoming slots open and I'm looking for anyone in coffee willing to share their story — roasters, café owners, producers, educators, or anyone working in the industry. How you got into it, what drives your approach, what you think the industry gets right or wrong. Small/independent operations especially welcome — this isn't about chasing big names, it's about real conversations.

No sales angle, nothing to buy into. Just published interviews for a growing coffee audience.

If you're interested (or want to see the format first), drop a comment or DM and I'll send details.

Stopped into a shop not too long ago and had a good conversation with the team about this. Beautiful machine, classic setup but each group head was behaving differently. What dialed in on one wasn’t translating to the next.

There’s the brew you make when you have time. And then there’s the one you actually make.

Every coffee drinker has a story. A brand they swore by until something changed — the quality dropped, they scaled too fast, the roast got inconsistent, the price jumped without explanation, or they just lost whatever made them feel different from everyone else.

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.

Let’s map it out. Drop your region and your go-to — whether it’s a shop you keep coming back to or a bean you won’t stop buying.

🌲 West Coast

🏙️ East Coast

🌵 South

❄️ North

Coffee is discussed so often from the café side, roasting side, and consumer side, but I feel the voices of farmers are still not heard enough.

I’d genuinely like to hear from coffee farmers or people connected to farming communities.

What is daily life like during harvest season?

What challenges do you face each year?

What do you wish coffee drinkers understood about your work?

What makes you proud of the coffee you grow?

I’m interested in real stories—from any country or region.

Coffee begins long before the cup, and I think more people would value it if they heard directly from those who grow it.

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?

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?

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.