Articles by The Exchange with Todd Mackey and Mark Inman

In this episode, Mark and Todd talk about ideas around the sometime elusive concept of quality in coffee, discussing definitions, perceptions, and the impact of processing, roasting, and market trends. They share insights from their experiences and industry history, offering a nuanced view of what makes coffee truly high quality.

Mark and Todd talk about the world of cold coffee, exploring its rise in popularity, market trends, and the differences between cold brew and iced coffee.

Mark and Todd talk about the complexities and considerations of roasters entering the retail space. They touch on the historical context of roaster retailing in the coffee industry, the emotional motivations behind entering retail, and the various innovative strategies that roasters can employ to engage with their communities without the heavy burden of traditional retail setups.

Mark and Todd explore the motivations behind becoming a coffee roaster and the realities of starting a coffee roasting business. They discuss the skills and mindset required for aspiring roasters, the balance between the art and business of roasting, and the importance of learning the craft through hands-on experience.

The hosts look back at 2025: from prices to tariffs and all the volatility in between, they reluctantly return to some of the difficult days, a bright spot or two, and take a moment to look forward.

From the 2018 archives, hosts Mark Inman and Todd Mackey explore the reasons behind blending, its impact on brand identity, and the balance between marketing and composition.

In this episode we talk about coffee processing, exploring its historical evolution, various methods, and the impact on flavor profiles. 

Mike, Todd and Mark explore the potential for changing consumer behavior in the coffee industry amidst rising prices and tariffs. Recorded at the Roast Summit in Portland, the discussion delves into how consumers are adapting their coffee purchasing habits, such as buying more coffee on sale, shifting from whole bean to ground coffee, and the impact of tariffs on coffee prices.

Mark and Todd dive into the world of coffee defects, drawing parallels between scary physical defects in green coffee grading and classic horror films. They explore various defects such as full black, sour, and fungus damage, while pairing each with a horror movie, a blend of coffee expertise and a little Halloween fun.

Mark and Todd (and sometimes Mike) talk about Roast Summit in Portland while attending the event, reflecting on the significance of community in the coffee industry. They explore the legacy of coffee guilds, the importance of educational moments at events, and the future of coffee gatherings, emphasizing the need for connection and belonging in the coffee world.