Flavors Unknown

Zayde Naquib – The Quest for the Perfect Cup of Coffee

Zayde Naquib @Bar Nine

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 Hollingsworth

Conversation with Chef Brad Miller – Food Truck Nation

Interview with Chef Alison Trent

Links to most downloaded episodes (click on any picture to listen to the episode)

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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.

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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. 

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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. 

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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. 

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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.

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