Updated: Feb 13
You might not realize this, but the coffee (and doughnut) community in Winnipeg is red-hot right now! While most people associate Winnipeg with mosquitos and that Winnipeggers consume the most Slurpee’s out of anyone in the whole world, there is so much more to this capital city of Manitoba. There are some killer specialty coffee shops featuring local roasters alongside some of the best in Canada & North America. And there are some very passionate people in the city that are doing an amazing job at showcasing their coffee, community & culture.
We are stoked to be able announce that Winnipeg’s own @brewcoffeebetter has joined the Holey Brewed team as one of our Content Contributors. This continues our Western expansion and adds our second team member in the prairies. You can expect some great blog content from @brewcoffeebetter showcased on our site!
We chatted with Josh from @brewcoffeebetter to have him introduce himself more to you.
Mr. HB: What is your favourite type of coffee and why?
BCB: My ultimate favourite coffee is something exotic like a Kenyan or Ethiopian bean brewed through V60. What is even better is if that bean is either a peaberry or from a Geisha lot. I love tasting those exhilarating flavours in coffee such as citrus, berries, stone fruits, florals, etc.
Mr. HB: Where did your love for coffee come from?
BCB: My love of specialty coffee started 6 or 7 years ago when a close friend brewed me my first batch of specialty coffee through a V60. I had no idea what I was in for, but it was a huge eye opener. There was no going back to Nabob or Folgers after that! Don't get me wrong, I think it's still important to have a cup of classic "diner coffee" every once in a while to reset your taste buds.
Mr. HB: How do you see the coffee space changing in the next 10 years?
BCB: I hope we continue to see more specialty coffee shops opening up and less of the 2nd wave shops expanding.
Mr. HB: What is something you wish you could change about the coffee space?
BCB: I wish that the concept of "fair trade" would go away and that the roasters would become more transparent on where they are purchasing their green coffee from. In turn, I also would like to see green buyers and importers becoming more transparent on the price that is being paid for coffee. I think it is very important to make sure that the coffee farmers are being fairly paid and are earning a sustainable living and can continue to produce healthy crops for years to come.
Mr. HB: Where did your inspiration for @brewcoffeebetter comes from?
BCB: I figured that it was a waste for me to be studying and experimenting and learning all these things about coffee all to just keep it in my own head and notebooks. I feel that if you are learning something valuable, it should be shared.
Mr. HB: What is your favourite part about coffee blogging?
BCB: It allows me to freely share the opinions that I have about the coffee industry with others. I also love that people can read and watch what I am doing and that it might help them along in their coffee journey.
Mr. HB: What makes your Instagram account special compared to so many out there?
BCB: I try not to think of my account as special in comparison, rather something different in my own style. Running @brewcoffeebetter allows me to combine my passion for photography and coffee into one platform.
Mr. HB: What type of blog material can people expect from you in 2020? Are you going to have a specific focus?
BCB: In 2020 I want to try and put a focus on what variables come into play when brewing coffee and how adjusting those variables will yield different results.
Mr. HB: I can't wait to read what you learn and share!
Mr. HB: Why did you choose to join Holey Brewed as a Content Contributor? BCB: I love that Holey Brewed brings so many different creatives together onto one platform and gives all of them a voice. I'm excited to have a chance to do that same!
Mr. HB: What advice would you give someone newly getting into coffee?
BCB: You don't need expensive equipment to brew good coffee. You just need good coffee to brew good coffee. Once you've found good coffee, you can expand away from the French Press (no hate on the French Press) and into something a bit more finicky like a Chemex, V60 or Aeropress.
Even when you're brewing good coffee, you'll still come across some bad cups that you've made...and that’s okay! It's all part of the learning process. Brew, drink, adjust, repeat. Once you've found a brew recipe that's working for you, stick with that and make small adjustments to it to see if you can make your cup taste even better. I always say that as long as you enjoy the coffee you are brewing, nothing else matters.
Mr. HB: What should people know about you outside of @brewcoffeebetter?
BCB: I'm an avid photographer. I photograph an assortment of things such as weddings, engagements, headshots, street photography, architectural photography, and the list goes on. I'm also married and have 3 young boys who keep me on my toes, this also requires a lot of coffee.
Check out @brewcoffeebetter Instagram and give him a follow! The best extraction videos you will find on the internet!
For general business inquires or to book @brewcoffeebetter for an event, please email us at email@example.com
Tyler Hagan | Holey Brewed