[{"data":1,"prerenderedAt":753},["ShallowReactive",2],{"item:\u002Findustry-people\u002Frachelapple":3,"platform:site":239,"more:\u002Findustry-people\u002Frachelapple":687},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":155,"category":156,"categorySlugs":167,"cid":168,"cover":169,"description":175,"extension":176,"featured":177,"language":178,"meta":179,"navigation":180,"noindex":177,"ogImage":181,"path":182,"publishedAt":183,"readingMinutes":184,"recipe":155,"related":185,"revisedAt":155,"seo":217,"seoDescription":175,"seoTitle":5,"sortKey":155,"sources":218,"stem":223,"tagSlugs":224,"tags":228,"translations":235,"type":236,"url":237,"__hash__":238},"platformItems\u002Fplatform\u002Fitems\u002F52988.md","A Roaster's View from the Coffee Expo: Rachel Apple on Hospitality, Mentorship, and Innovation","2026-10-20T11:20:28.000Z",[8],{"name":9,"slug":10,"role":11},"Blake Brooks","blake-brooks","author",{"type":13,"value":14,"toc":151},"minimark",[15,24,47,52,63,66,71,76,79,82,87,92,97,102,107,112,117,122,125,130,135,140,145],[16,17,18],"p",{},[19,20],"img",{"alt":5,"height":21,"src":22,"width":23},500,"\u002Fuploads\u002F6e64c2b1b8856ce72acd.webp",375,[16,25,26,30,31,34,35,38,39,42,43,46],{},[27,28,29],"strong",{},"Name:"," Rachel Apple\n",[27,32,33],{},"Company:"," George Howell Coffee\n",[27,36,37],{},"Position:"," Quality Control\n",[27,40,41],{},"Based:"," Boston, Massachusetts\n",[27,44,45],{},"Expos Attended:"," 2",[16,48,49],{},[27,50,51],{},"JJ: What have you been involved with at the Expo?",[16,53,54,57,58,62],{},[27,55,56],{},"RA:"," Much of my work has actually been outside the Expo itself. Being a roaster in the host city brings its own challenges. A lot of our prep happens well before the event to get ready for 15,000 coffee professionals arriving. That's where I've focused most of my energy—making sure the coffees selected for service this week tasted great when roasted and then brewed well in our cafés. I also made sure our staff had all the information they needed about those coffees. Once we were here ",[59,60,61],"span",{},"at the Expo","—um, what day is it?",[16,64,65],{},"(laughing)",[16,67,68],{},[27,69,70],{},"JJ: Today's Sunday.",[16,72,73,75],{},[27,74,56],{}," Sick! So Wednesday is when everyone started coming in. We had a Honduran delegation visit—we expected about 10 people, but I think around 35 showed up. We tried to be good hosts, showing them our operation and being really transparent about what happens to the coffee once it reaches us. Some of them hadn't been to a consuming country before, or might have known of George Howell but hadn't met him. 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You know these people and you know their work, you see them from afar on Instagram, or read about them in books. So many of them are so warm and welcoming, and want everyone to love our community so much. Just go say hi.",[16,123,124],{},"I once heard Colleen Anunu speak on a panel when I was brand new to the East Coast. I felt like I had lost my coffee community that I had been building and been a part of in Oklahoma City. Two months later I went to a conference and saw her speak and I had seen her work from afar, she blows me away with all the things that she's done in coffee and she was like you, \"Send someone an email. If you want someone as a mentor, ask them to be your mentor. If you admire someone, or something about someone, ask them about it. If you need advice or are curious about a job that you want and don't know how to get it, find someone who has it and ask them how they got it.\" That was really impactful for me. Then I just went up and talked to her, now I feel fortunate to call her a friend. She's someone that I extraordinarily admire and is special to me, and she has fostered not only a passion for coffee and to be better in this industry, but interpersonally. Don't be afraid of perceived barriers.",[16,126,127],{},[27,128,129],{},"JJ: Are there any trends that you're seeing right now within coffee, whether it's science or interpersonally, that really excite you?",[16,131,132,134],{},[27,133,56],{}," Two things, one of each. One, I feel like people are warming up to the idea of freezing, which is…not intentionally a pun. But, we're seeing how the beautiful coffees that we source, roast, and brew can be preserved and enjoyed longer term by freezing, which is really exciting to me. Also, I am seeing a lot more diversification and representation of marginalized people and minorities, and I hype for that. 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