2min chapter

The Diary Of A CEO with Steven Bartlett cover image

Moment 158: What is The Best Cheap Coffee? Coffee Expert Reveals In Blind Taste Test: James Hoffman

The Diary Of A CEO with Steven Bartlett

CHAPTER

Introduction

Exploring the financial benefits of using NetSuite for business decisions and conducting a blind taste test of coffee roasts to understand the impact on flavor profiles.

00:00
Speaker 2
You are always one decision away from taking your business to the next level. And a decision that's helped me to transform my business is moving over to NetSuite, who I'm excited to say a sponsor of this podcast. If you don't know already, NetSuite is the number one cloud financial system bringing accounting financial management inventory HR into one platform and one source of truth. It's reduced IT costs because it lives in the cloud, so you can access it from anywhere and the cost of managing and running multiple systems because it's in one unified business management suite. My team and I don't have to worry about tasks being manual and clunky and it means that I can be more efficient and to focus on more important things like bringing you the best episodes and guests on this show. So I become one of the 37,000 companies that have already made the move over to NetSuite. NetSuite has extended its one of a kind flexible financing program for a few more weeks. So head to netsuite.com slash Bartlett for a free product tour back to the episode. We have five different cups of coffee here from five different supplies, you're smelling them or when you're smelling them, is there anything you're noticing just from smelling them? Yeah,
Speaker 1
like, so that one of the things I can assess pretty quickly is how dark the coffee's been roasted. When you have the longer you leave coffee in a roasting machine, the darker the color the beans will be. And for a long time, I think people associated darker roasts with with better coffee or lea beans looked kind of fancier. Whereas it swung the other way in lighter roasts now are considered better or more expensive because they kind of preserve more of the inherent qualities of the raw materials. So these are all reasonably dark roasts just from smell. So I can kind of the smells I'm coming off there are more in the kind of heavier, not burnt smells or some of them actually smell a little bit burnt and kind of harsh. But nothing's particularly fruity or floral smelling. So just for me, a kind of gauge of where things are going to be. So there's going to be an expectation with that of bitterness.

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