It's Founder Friday!!! I am honored to have David Schomer of Espresso Vivace join us on the show as his company celebrates it's 30th year. Since it's founding in 1988 Espresso Vivace has been home to David's groundbreaking and paradigm shifting experiments with espresso coffee and drink presentation. His work has been foundational and formative in the lives of countless professionals around the world. In this interview I get to talk with David about the early years, his philosophy on service and what he wants customers to experience in his stores, why only 3 shops in 30 years, what makes a great espresso, hiring, the secret to longevity, how he has personally grown over these 3 decades of meticulous pursuit of his espresso ideal, and much more!  There is a lot to take away and be inspired by here. Enjoy!  Links: www.espressovivace.com Instagram   Reach out to KTTS! [email protected]    

Changing things in the shop can either make things better or make things worse. Of course you need to have a good idea or solution, but, once you have that, it is all about HOW you go about implementing the change. Today I am presenting to you some guidelines, A workflow of sorts, that will help you make changes that stick and actually build rapport in the process.  We have all been a part of a shop where the leaders make changes in less than ideal ways and cause needed stress. We also have likely been the ones to rush a project or solution into existence and felt the blowback from the staff. My hope is that this episode will aid you in your ability to institute changes successfully. Enjoy!   Questions? Comments? Want to explore working with KTTS Consulting? email me! [email protected] -or call- 502-715-1465   Related episodes: EP 74: The Life Changing Power of Good Authority EP 67 : 6 Truths About Power  

Hey! Coffee Fest Baltimore 2018 was fantastic and I got to visit and chat with three fantastic people for this KTTS episode. What are people looking for at an event like this? What are the things you, as a coffee retailer should be pursuing and focusing on as you go out to acquire knowledge and build your business? How can you cultivate confidence and stay motivated even though you are brand new to the industry? What does a trade show like Coffee Fest hope to offer those who make the investment to attend? All these questions and more are answered in these interviews.  We get to hear about from Matt Milletto (Water Avenue Coffee & ABCS), Stephen Zimmerman (KTTS super fan and business owner at "The Coffee Enthusiast: A Brewing Company" aka:TCE) , and Coffee Fest Show Director, Erika Lowery.  I love doing interviews form events like this. Be it a throw down, conference, trade show, or live from a shop. The energy and passion is just so inspiring and I hope that you feel the same way listening to this episode.    Did you know Keys to the Shop now offers consultation and training for you and your cafe? It's true! If you want to find out how KTTS can help you unlock the potential of your career or cafe email me or call:  [email protected]  1-502-715-1465         LINKS: www.CoffeeFest.com    Stephen Zimmerman: The Coffee Enthusiast: A Brewing Company TCE : Instagram   Matt Milletto: Water Avenue Coffee www.BaristaExchange.com    

Tasting coffee gives us a window into where the coffee came from and what it's potential can be. Those who work in green buying and sensory analysis are tasked with tasting the truth of a coffee and deciding how it will turn up on retail shelves the world over.  Today we are talking with 2014 U.S. Cup Tasters Champion, Amanda Juris to explore green buying, cupping, sensory analysis, and how our decisions on the cupping table and score sheet impact what the customer ultimately gets in the cafe.  You will leave this conversation with some tips on how to build a solid tasting protocol for your operation and a deeper understanding of what our perceptions and descriptions as professionals do to sway those of the consumer.  Enjoy!   Got questions? Feedback? Want to ask about training and consulting? [email protected]  

We all want to find the right job, right? For many of us though  we end up having to settle on something that does not quite fit and end up feeling stuck. How can we take the first steps in the direction of a career that is perfect for us? What is involved in taking charge of and setting the direction for your career? Today to help us make the critical decisions that lead to happiness at work we are joined by the host of the "Happen to Your Career" podcast, Scott Anthony Barlow. We discuss the framework he uses with his clients to help fit them into the right vocation, pitfalls that trip us up in our pursuit of meaning at work, what bosses and leaders can do to stop trapping people in ill fitted roles, and what we can expect as we set out on this journey.  I'm a BIG fan of Scott's work and I hope this conversation helps you happen to you career! Links: www.happentoyourcareer.com www.whatfitsyou.co https://www.gallupstrengthscenter.com   KEYS TO THE SHOP NEWS! Did you know KTTS is now offering consultation, coaching, and training for you and your shop?! Tis' true If you are interested in finding out how KTTS can help unlock the potential of your cafe you can email: [email protected]  

Clean and well functioning equipment is definitely one of the keys to the shop! Problem is that we tend to lose those keys and end up with problems that could have been prevented with some basic attention to regular maintenance. To talk with us about best practices and key areas to invest time, attention, and resource into we have Tom Ritz, Owner of Workhorse Customs in Portland, OR.  Tom brings us a clear, simple, and wise perspective on how we can best take care of the workhorses in our cafe so they keep on working well for our cafe  *Bonus* Sign up on the Keys to the Shop email list when prompted at www.keystotheshop.com and receive Tom's Step-by-Step instructions for changing your "Baskets, Gaskets, Screens , and Screws" and tips on changing your water filtration!    Helpful links:  www.workhorsecustoms.com Workhorse on Instagram   

It's Founder Friday!  Today we get to chat with one of the key players in the Seattle coffee shop scene, Jill Killen. For the past 16 year she has run coffee shops and has been dedicated to serving and investing into her staff and the community through them. We talk about her start in coffee, how she became the owner of three different shops, the passion and moxie that drove here (and still drives her), her philosophy on hospitality and hiring, how she maintains the accessibility of the cafes amid higher operating costs and much more. It was an interview packed with great tips for owners and inspiration for coffee pros everywhere.  Links: www.cloudcitycoffee.com www.royaldrummer.com www.eldiablocoffee.com IG: Cloud City El Diablo Coffee Royal Drummer Coffee        

Good authority changes lives and can change the world! It all starts with with how we show up for the people we lead and the way we facilitate both theirs and our growth in a people-first culture. In the current climate where being a boss or having authority is rightfully met with skepticism, having the road map and the tools to build a new way of being a leader is critical. Today we talk with Jonathan Raymond, CEO of Refound, and author of the book, "Good Authority:How to Become the Leader Your team Is Waiting For" In this episode you will learn what is behind dysfunctional or toxic examples of authority, the power of vulnerability to build trust, the kindness of feedback and managing expectation, why nobody cares if you're sorry, and why we need to have the audacity to think we all can change the world. I don't say this lightly when I say this may be one of the most important episodes we've ever done on the show. I highly encourage you to settle in, open up, and get ready to learn how to practice Good Authority. -Chris Links: www.refound.com Book: Good Authority Related Episodes: 10 Steps to Being a People First Leader 6 Truths About Power   Got questions, comments, or feedback? [email protected]    

Do you want to be awesome at your job? Of course! We all do. Today we will be discussing the foundational principles and focuses that will get you there and grow you even further if you're there already. I am thrilled to welcome to the show, the host of the Awesome at Your Job Podcast, Pete Mockaitis. Pete is an incredibly talented career coach and his show has featured hundreds of professionals all weighing in on what it takes to thrive at work. The 6 areas we discuss today are the common link between all the experts Pete has encountered and learned over the years and, if applied, will truly make you awesome at your job or take you to the next level in your career.  Enjoy! -Chris [email protected]  LINKS: WWW.AWESOMEATYOURJOB.COM [email protected] Books/ Authors Mentioned: The One Thing -Jay Papasan/Gary Keller Getting Things Done -David Allen Team Up -Pete Mockaitis Seth Godin Blog Happier -Tal Ben-Shahar Radical Candor -Kim Scott Cognitive Bias Cheat Sheet

The Origin Trip. A pinnacle moment for any barista and a regular part of business for roasters and importers. As "The Origin Trip" has become a more fashionable, marketable, and regular occurrence in specialty coffee there are questions and tensions come up. What is the true value of an trip to origin? How does it benefit the farmer? Is it worth the expense involved? Are we really advancing coffee? How can we approach the trip and make it mutually beneficial? To answer these questions and give us some solid insight on how to think about travel to origin we are joined by Kim-Elena Ionescu, Chief Sustainability Officer at the SCA (Specialty Coffee Association) I hope this episode gives you a better understanding of our part to play in the producer/retailer relationship and that if you find yourself going to origin you would be better equipped to make all around rewarding one.  Enjoy! Links for Kim-Elena Ionescu VIDEOS: Farm Workers: Is Labor the Next Crisis for Coffee? Mo' Money, Mo' Quality, and other Myths About Microlots Working for Workers: Lessons of Labour Shortages SCA Research Papers: https://store.sca.coffee/collections/research   Got 4 minutes? Why not fill out a quick listener survey? https://www.surveymonkey.com/r/MP5JRSH  

Ya'll! We're going on a European coffee trip! Co-Founder of European Coffee Trip, Ales Pospisil joins us on the show today. We get to talk about traveling and exploring Europe's specialty coffee scene, what they look for in when visiting cafes, the most crucial elements of great shops, the current coffee trends across Europe, what role hospitality and story plays in the coffee bar, and tips for how to plan and execute your own coffee trip. These guys are doing amazing work and have put in a ton of care, thought, and work into highlighting the best of specialty coffee in Europe. I highly recommend you get ready to be inspired!  LINKS: WWW.EUROPEANCOFFEETRIP.COM www.Aeropressmovie.com INSTAGRAM YOUTUBE FACEBOOK TWITTER   Help make the show even better. Fill out this short survey! https://www.surveymonkey.com/r/MP5JRSH  

It's Founder Friday! Today we are talking with Kristian Hedborg, the Founder of Alkemisten Kaffebar in Gothenburg, Sweden. In this interview we get to hear about how Kristian went from restaurant management school, to co-owning a cafe at 22, then founding his own cafe, Alkemisten, 3 years ago. We discuss his drive to follow his dreams, how he got his amazing staff, leadership lessons, the importance of a well planned business, and more.  Kristian is doing great things and I hope this interview inspires you in your career!  Links: www.alkemistenkaffebar.se Facebook Instagram Take the Listener Feedback Survey! CLICK HERE

We all want to educate the consumer. Education has gotten a bad rap due to some of our awkward attempts to force information on people in less than ideal times and settings. Enter the consumer coffee class. In this episode we talk about why putting together a class for your customers is the perfect way to create a more informed consumer, a more loyal customer, and a more energized staff. All this while increasing cafe sales through more confident whole bean purchasing.  Also we will talk about 7 guidelines to focus on to make sure your classes are set up for success.  Enjoy! Please take a moment and fill out this very brief 4 minute survey... KTTS needs your feedback to improve! CLICK HERE Links: Episode 25 "Mastering the Art of Training w/ Dave Stachowiak" Episode 68 "A Conversation w/ Rita Kaminsky & Ant Walach www.keystotheshop.com  

Rita Kaminski and Ant Walach are the founders of Snowdrift Coffee and Workspace in Roscoe, IL. In this episode we talk all about their approach to training, philosophy on learning, advice they have for other trainers, why is necessary to make mistakes and how their collective 30 years of professional coffee experience has influence what they have created at Snowdrift. Enjoy!   LINKS: WWW.SNOWDRIFTCOFFEE.COM IG: /snowdriftcoffee  [email protected]    

We all will be leaders in our careers. In the cafe there are positions that hold various levels of power and influence. We can either use this power for the good of those we lead or we can use it destructively. Too often we see the abuse of position in a shop and even more often we see a general apathy toward pursuing the proper use of power that gives rise to dysfunction and sets the ground work for flat out abuse.  In today's episode we look at 6 things that we need to meditate on continually as people with authority to be able to fight for and promote a healthy and vibrant culture in the shop through the responsible use of power.  Enjoy! LINKS: 5 Dysfunctions of a Team Article of Responsible Use of Power www.Bossbarista.com / Instagram KTTS: 10 Steps to Being a People First Leader   

Leading and developing your staff depends on how well you understand what gives rise to their behavior in the cafe. Today we talk with Behavior Analyst, Beth Garrison and will discuss the basics of behavior analysis, the 5 behaviors of a healthy team, the role environment plays in encouraging or discouraging behavior, and more! Links: www.shapingdevelopment.com www.operantcoffee.com www.abainternational.org    

This year we got to learn from some of the best owner/operators around in the Founder Friday series. In this episode we go through from the beginning and listen in to some key points made by each of our superstar guests. Looking back at the kind of lessons and insights we heard, I am just amazed and grateful to be in an industry so rich with generous and talented people making a difference in specialty coffee. You definitely not want to miss this episode.  With this episode we conclude a full year of Keys to the Shop. Thank you so much for listening, subscribing, rating, commenting, sharing...all of it. I am blessed by you all and am looking forward to what in store for 2018! Happy New Year! P.S. Still time to vote for KTTS for "Best Coffee Podcast" visit: http://sprudge.com/vote   Links to past Founder Friday episodes: #1: Taylor & Shem Doupe / Cafe Soleil #2:Maxwell Mooney / Narrative Coffee pt 1 #3:Jonathan Rubenstein / Joe Coffee #4: Colin Harmon / 3fe #5: Chelsey Walker-Watson / Slate Coffee Roasters #6: Katie Startzman / Native Bagel Co. #7: Maxwell Mooney pt 2 (brick and mortar report) #8: Kathy Turiano / Joe Bean Coffee Roasters #9: Jason Card / Journeyman Coffee #10:Nathan Quillo / Quills Coffee #11:Joshua Boyt / Metronome Coffee     

Well 2017 is pretty much in the bag and it has been a year filled with great guests, great topics, insights, information, inspiration, and tools to help us grow. In this episode we go over some of the best lessons learned this year. It is all arranged according to the arc of a coffee career. Starting with lessons for beginning baristas, getting promoted, moving on, being a great boss, serving your people and the customer well, training, and our impact on the coffee farm.  It has been fantastic to see what a wide range of subjects we've been able to learn about this year and I look forward to the adventures ahead of us in 2018 discovering many more Keys to the Shop! In this episode we covered the following past shows: 1. ep#31:Essential Advice for New Baristas / #14: A Baristas Guide to Advancing / #15: What to do if you Don't Advance  2. ep#52: Solving Co-worker Conflict w/ Tom Henschel  3. ep#28: Why it's OK to be the Boss w/ Bruce Tulgan 4. ep#04: Leadership in the Cafe: 10 steps to being a people first Leader 5. ep#13: Leadership & Management Masterclass w/ Eva Attia 6. ep#25: Mastering the Art of Training w/ Dave Stachowiak 7. #02: Master your Workflow w/ Ryan Soeder 8. ep#19: 10 Reasons to love the Customer / #16 Raising the Bar on your Customer Experience w/ Michael Butterworth 9. ep#55: Keys to Personal Growth and Development w/ Jared Truby 10. ep#60: Serving the Coffee Plant w/ Hanna Neuschwander   Email me : [email protected] WWW.KEYSTOTHESHOP.COM

There are a ton of factors that influence the flavor of coffee. Some of the most significant factors happen during the roasting process. Todays guest, Rob Hoos is author of the book Modualting the Flavor Profile of Coffee, a book that breaks down and explores those elements inherent in the roasting process. In this episode we talk about the book, his perspective on the roasting industry, the relationship between production and the shop, how the water and ratio you use in brewing may be giving you an inaccurate view of other roaster's coffees, how best to give feedback to the roaster, and  how 83 point coffees can save the world. There's a lot more and I hope you enjoy this conversation with the great, Rob Hoos!    www.Hoos.coffee Rob's Instagram Rob's Twitter SCA Library Illy Chemistry of Quality Coffee Technology by Michael Sivets  Water Quality Map  

2017 World Barista Champion, Dale Harris of the of Has Bean Coffee in the UK talks with us about his winning presentation, lessons from both his professional and competition career, his advice to baristas, and what are the most pressing things that  we in coffee service should be focusing on and more! Dale brings both an elevated and grounded view of specialty coffee the table and it was just a great honor to get to learn from his experiences. I hope you find this conversation as inspirational as I did. Links: Dale's Instagram Video of Dale's Presentation   Has Bean Coffee Finca Las Brumas   Voting for the 9th annual Sprudgie Awards is open! Vote for Keys to the Shop for "Best Coffee Podcast" Click here

When it comes to coffee, what do you think of when I say "Brazil"? Chances are good that some of the things that come to mind are, in fact misconceptions. On today's episode, Kelly Stein, Host of the Brazilian coffee podcast, Coffea, helps us explore the true bounty and quality that Brazil has to offer, dispel myths that plague the country, and gives us actions we can take to properly relate the coffee of Brazil. The information in this interview can be applied to all coffee and I hope we can walk away from this conversation having a different mindset toward both Brazil and the way we approach origins on the whole. Enjoy!   COFFEA links: http://portalcoffea.com/ https://www.facebook.com/portalCOFFEA/ https://www.instagram.com/portalcoffea/   I highly recommend this special episode in English: What you should know about Brazilian coffee. http://portalcoffea.com/episodes/ep-03-what-you-should-know-about-brazilian-coffee/   OTHER LINKS IN ENGLISH: http://portalcoffea.com/episodes/coffea01-verticalization-in-coffee/ http://portalcoffea.com/episodes/ep-02-brazilian-women-in-coffee/ http://portalcoffea.com/episodes/ep-03-what-you-should-know-about-brazilian-coffee/ http://portalcoffea.com/episodes/ep-04-coffee-seasonality-in-brazil/  If you want to know my work at the magazines: STIR Tea&Coffee http://stir-tea-coffee.com/topics/kelly-stein/  Barista Magazine http://www.baristamagazine.com/baristas-brazil/ http://www.baristamagazine.com/history-coffee-science-brazil/ http://www.baristamagazine.com/brazil-great-coffee-science/ http://www.baristamagazine.com/10-minutes-martha-grill/  

Without the coffee plant we have no coffee industry. The sustainability of coffee plants, farms, and farmers is the cornerstone of what we do and determines everything in regards to what is possible in coffee quality. This week we get to learn from Hanna Neuschwander, Director of Communications at World Coffee Research about the history and current state of both coffee plant and what part the coffee retailer has played, and can play, in shaping its development. There are many challenges that threaten coffee's future, but the more the two ends of the supply chain work together the more likely it is that those challenges will be overcome  Enjoy! LINKS BELOW www.worldcoffeersearch.org Re:Co talk (Seed as Technology): https://www.youtube.com/watch?v=NtCftF-agJI WCR Annual Report: https://worldcoffeeresearch.org/work/annual-report-2016/ WCR Coffee Varieties Catalog:  https://worldcoffeeresearch.org/work/annual-report-2016/ SCA report on farm profitability: http://www.scanews.coffee/2017/10/16/new-report-farm-profitability-launched-avance-guatemala/ www.coffeeinstitute.org Email: [email protected]    

Its Founder Friday and this time we are talking with Joshua Boyt, Founder of Metronome Coffee in Tacoma, Washington! Joshua brings really amazing passion, energy, and insights as we talk about his beginnings in coffee, founding his cafe and consulting business, running a great business, hiring well, and finding your true purpose.  If you want to get inspired today then you've come to the right place!   LINKS: www.metronomecoffee.com www.tuningforkconsulting.com [email protected] Phone: 253-677-3793  

Holiday season in the cafe is predictably busy, intense, and stressful. Not just for us but also for the customers! Today we explore 5 things to do to take the stress out of the holiday season in the shop and to create an welcoming and warm environment amidst the frantic pace all around us. With some forethought, planning, and a generous spirit we can come out the other side of this time being stronger and proud of the level of service and care we gave in spite of the obstacles.  Enjoy and happy Thanksgiving!    Related Episodes: Episode 30:Matching Your Service to Your Quality Episode 31: Essential Advice for New Baristas Episode 32: Making Order Out of Chaos Episode 57: SOPs FTW Email: [email protected]    

SOPs FTW! In order for any operation to be successful it needs to be supported by a set of well crafted Standard Operating Procedures or SOPs. In many a cafe there is a great need for more thorough, clear, and relevant communication around the daily tasks as things often get lost in translation and quality, as a result, is inconsistent. In this episode we walk you through the process of understanding, creating, instituting, and enforcing effective SOPs in your shop.  This was a topic requested by several listeners and I know, from my own experience with seeing SOPs in action, that this content will be very useful to effect positive change in your shop or to maintain a quality standard over the long haul. ENJOY! Links: OSHA Health Department Database Email me with comment, questions, and suggestions: [email protected]   

Sleepwalking happens to us all at different points in our careers and for a variety of reasons. Though the reasons may vary the results are the same. Missed opportunity, lack of fulfillment, disillusionment, growth stagnates, we may even wonder why we are doing this in the first place! Today we will explore 7 of the main causes for why we check out for lengths of time and how we can wake up, become aware and be intentional with the work and opportunities that surround us.  This episode is of profound importance an I hope you take the suggestions to heart as I know they have been powerful and effective in my own pursuit to stop sleepwalking through my career.  Enjoy!   Links: David Goggins Interview on Impact Theory Cole McBride Twitter 

Pursuing personal growth and development is one of the cornerstones of success and fulfillment in work and in life. Often we can get into such a rhythm of the day-to-day at work that we forget that there is a whole world of resources at our finger tips. Jared Truby of Cat and Cloud Coffee talks with us today about how seeking personal development with tenacity and purpose has helped shape his life and gives key tips and insights on how we can more effectively pursue personal development through studying outside resources and maximizing our present opportunities.  Who we are in the future depends on the decisions and we make everyday. It is my hope the this episode will help motivate you to take the reigns of your career and bring you closer to your goals.  Enjoy! Links: www.catandcloudcoffee.com Instagram   Books Recommended:  "Getting Naked" by Patrick Lincionni  "Legacy" James Kerr "Be our Guest" Disney Setting the Table by Danny Meyer Leadership and Self Deception by The Abridger Institute 

Welcome to another Founder Friday! We are talking with Nathan Quillo, Founder of Quills Coffee. You will get to learn about the methods, values, and vision that makes Quills Coffee tick / The importance of buy-in and communication / What are some of the keys to their success / and the three things Nathan think every owner should do. This was a fun talk and Nathan offers up some really great tools and perspective that I think you will be greatly helped by.    ATTENTION!!! Please Consider donating to The Memorial Fund for Quills Barista Francis Feeney: Link: Gofundme   Links: Quills Coffee The E Myth Revisited www.keystotheshop.com    

As we build our careers we take on more responsibility and authority. Building trust and helping build the community around you is a critical part of your success and how that plays out in your cafe will determine how it plays out in the industry. As a long time trainer and industry leader, Reggie Elliott has embodied these values. We get to talk about his career, how he helped build the coffee community wherever he was, how he trains baristas, and his advice for trainers, leaders, and whoever else has position of influence. Reggie is someone you should listen to.  Enjoy! LINKS: Reggie Instagram Reggie Twitter DMV Coffee Restaurant: A Rakes Progress La Colombe    

Conflict at work is inevitable but it does not have to take a negative turn. Hard conversations and confrontations handled well can actually enhance your relationships, the team in the cafe, and benefit our industry as a whole. This week it is an absolute privilege that we get to learn from world renowned executive coach and communications expert, Tom Henschel. In this episode Tom give us the tools and shows us how to use them to help work through both our inner and outer conflicts. I really hope you give this a couple listens and get the notes as well. Just like the conversations discussed here, skillfully handling conflict is crucial to our success.      -Chris  LINKS: www.essentialcomm.com Tom's Linkedin Page Recommended Book: Crucial Conversations  

When people experience our coffee they are left with an impression that is largely made up of what they saw. What kind of impact does design have a customer’s experience of your business? What are the keys to good design? What are the first steps you need to take to assess the state of design in your business? This week we are joined by the amazing designer Liz Chai. Liz works 100% in the specialty coffee industry and shares with us what she  has learned about effective design for coffee. You're going to want to listen up!  Enjoy! Links: www.chai.coffee twitter: @chaiamericano  Instagram: @chaiamericano   

It's the 50th Episode of Keys to the Shop and I had the opportunity to interview 5 people live at the Kentuckiana Coffee Champs Pre-lims this past weekend. In this 2nd edition of Baristas Speak Nathan Quillo, Sam Miers, Cimara Dunn, Matt Park, and Rita Kaminsky join me to give their thoughts on the role of the barista, lessons they have learned, and advice to current and future baristas all of which you will definitely want to hear. Let me just say...Thank you for listening to Keys to the Shop! 50 episodes later and there is still so much to talk about. It's been great to grow and learn along with you and I'm looking forward to what the next 50 holds! Links: - Nathan Quillo / Quills Coffee - Sam Miers / Kaldi's Coffee - Cimara Dunn / Quills Coffee - Matt Park / Plus Coffee - Rita Kaminsky / Snowdrift Coffee & Workspace  

Are you wanting to start something in your town based a shared passion for coffee? Do you want to invest more into your existing community and want some tips from a seasoned pro? Today's guest will address those question and more. Jason Card is the founder of Journeyman Coffee in Tallahassee, FL and in today's Founder Friday episode we get to talk with him about building community where there is none, founding Journeyman, the importance of enthusiasm, humility, and lessons he has learned along his journey.  Jason is such a wise soul and I hope you find this conversation helpful and inspiring.  Enjoy!   LINKS: www.journeymancoffee.com [email protected]  

Steve Cuevas of Black Oak Coffee Roasters is the 2017 U.S. Cup Tasters Champion and he is here to here to talk to us about learning to taste, tips for developing your palate, and talking to customers about coffee with confidence, and empathy. His approach to cupping and communicating about coffee to consumers is generous and refreshing and will inspire you to expand your approach too.  Enjoy! LINKS: WWW.BLACKOAKCOFFEE.COM Instagram: @dreadfulvegan  FACEBOOK Episodes Mentioned: EP 26: What Your Roaster Wants You to Know EP 44: Navigating Mistakes and Failure 

Ah Latte art...that ubiquitous often ill used symbol of specialty coffee in the eye of the consumer and to the professional both a creative outlet and a seal given to a well made drink.  This week we sit down to talk all about latte art with four accomplished latte artists: Jibbi Little, Antoine Franklin, Kenny Smith, and Christopher "Nicely" Alameda. They share their origin story, what latte art means to them and how it's changed over the years, some of the dangers that obsession w/ latte art poses, and advice for how we can improve our art and grow as professionals in the cafe. I absolutely loved hearing their insights and perspectives and I would bet money you will too! Enjoy! Links: Jibbi Little www.jibbijug.com Instagram Antoine Franklin www.blacksmithhouston.com Antoine's Instagram Kenny Smith www.sunergoscoffee.com  Instagram Nicely www.menottis.com Instagram  Flickr

In the coffee world, like anywhere else, we love to compare ourselves to other baristas, managers, owners etc. and see how we stack up. Often this can lead to stress, worry, depression, lack of clarity, wasted energy, loss of opportunity, and many other negative consequences. In today's episode we explore some of the ways negative comparisons can damage your shop and your career and ways to avoid getting caught in the comparison trap.  "Comparison is the death of joy" -Mark Twain LINKS: The Effective Executive www.Worldcoffeeresearch.org Episode 08: Finding Joy in Coffee / Nathanael May https://bloomerang.co/blog/what-is-your-nonprofits-return-on-mission/

Providing amazing hospitality for the guests in your shop does not have to be complicated. Today's guest, Philip Paul Turner, Manager at  Sunergos Coffee, shares his 3 step approach to providing great hospitality that has become his mantra to the staff at his shop and it can transform the way you welcome people into your space. I get to work with Philip and see him put these principles into action very day and can vouch for their effectiveness. I truly know of no better example of genuine and contagious hospitality than Philip so it was great to get him to dive into the things and inspire us to achieve simple, powerful hospitality.  Enjoy!   Links: Setting the Table - Danny Meyer www.sunergoscoffee.com www.keystotheshop.com  

Even though mistakes and failure in coffee are a normal part of the learning process they can be hard to deal with, embarrassing, and often can derail our progress. Today we talk about some best practices I have discovered from personal experience for navigating both the small and the serious failures we all have or will encounter as we continue our work in coffee. You will learn how to move through challenges, avoid surprises, recover from major failures in job performance, the importance of humility, and how to truly change a problem behavior for good, and much more. If you address these issue in the proper way they can be the most important thing that ever happens to you and your career.  This episode is personally challenging as it reflects events from my history in coffee all the way up to events happening today in my work. I do hope this is useful for you for the mistakes and failures you're having to overcome. Enjoy! www.keystotheshop.com [email protected]  

This Founder Friday we talk with Kathy Turiano, Co-Owner of the award winning, Joe Bean Coffee Roasters in Rochester, NY. In this episode you will hear the epic story of how Joe Bean embraced radical change to come back from major set backs early on in the life of the business. I know you will find their example of over coming challenges, learning, collaboration, hospitality, continued exploration, and investment into their team truly inspirational. This was a phenomenal conversation! Enjoy!   LINKS: WWW.JOEBEANROASTERS.COM Instagram Twitter Facebook Book: Necessary Endings

There are many hands that contribute to specialty coffee ecosystem. In addition to farmers, green coffee importers and roasters supplying our shops we all rely on specialty coffee equipment suppliers to get the gear we need to make great coffee. Just like sourcing great coffee, the best suppliers are very particular with what they stock and offer. Today to explore that process further we get to talk with Steve Reinhart, Brand Manager for our sponsor on Keys to the Shop, Prima Coffee.  Steve talks with us about his journey into coffee, and his role in product curation and testing. We also get to learn the history of Prima Coffee and how empathy drives their company culture. Lastly Steve tells us what he believes are the top three things that we should be considering before purchasing equipment. Wise words there for sure. Enjoy!           LINKS: www.prima-coffee.com INSTAGRAM TWITTER     

One of the best places we can go to gain inspiration, be educated, find insight, and experience life in a different and deeper way is printed page. In the midst of an endless sea of available content, Standart Magazine stands out as a leader in this arena for specialty coffee. Content Director for Standart Magazine, Luke Adams, talks to us this week about the philosophy and process behind curating the excellent writing and content that makes Standart unique and impactful. We talk about the future of coffee, parallels between great writing and a great cafe experience, among many other things.  I believe this will help inspire you to greater heights in your career and hopefully to pursue the kind of learning and engagement with different ideas all around us that will help shape you and our industry for the better.  Enjoy!   LINKS: WWW.STANDARTMAG.COM Facebook Twitter Instagram     www.keystotheshop.com

Pour over & batch brew. Each method of brewing has it's strengths and weaknesses and depending on what message you want to communicate in your shop you will likely find one to be better suited to assist you in that cause. Today in Part 2 of our discussion, Ryan Soeder breaks down the pros and cons of each method along a frame work of Labor, Training, Speed, Aesthetics, Equipment cost, and Waste.  Along with this he sets out some important ground rules for implementing each method into the cafe. There are a lot of great insights and tools discussed here. Enjoy!   Links Shops mentioned Intelligentsia Coffee Sunergos Coffee Ryan's Glass Work Marble Party      

Eric Cacciatore is the host of the #1 Podcast for the restaurant industry, Restaurant Unstoppable! A podcast that brings together some of the best and most successful hospitality professionals and seeks to draw out wisdom, advice, and insights to help us also be successful in our hospitality careers. In this weeks show Eric is sharing with us the top 6 things that he has seen as the common traits and actions between the over 300 professionals he has interviewed. Whether you are a barista, manager, owner, or trainer we can definitely learn something from the restaurant world that can help us in our coffee careers. You will leave this episode feeling inspired, energized, and Unstoppable!  LINKS: WWW.RESTAURANTUNSTOPPABLE.COM  Instagram Twitter Resources/ restaurants/Chefs Mentioned: Zingerman's Besh Restaurant Group

He's Back!!! Maxwell last joined us on the show back in February 23rd on episode #11 before the opening of his first brick-and-mortar space for his company, Narrative Coffee. It's been 4 1/2 months and Narrative has had their soft opening, grand opening, and Maxwell has learned a lot through the process. Now he is back on the show to give us a glimpse into his first couple months being open for business and how it is shaping him, his staff, and his community. I know you will enjoy Part 2 Narrative Coffee's Story! LINKS: WWW.NARRATIVE.COFFEE Instagram Twitter Facebook Narrative Coffee Pt. 1 / Episode 11 of KTTS Roasters Mentioned: Veltons Coffee Roasting Company  Spotted Cow  

Chocolate and coffee seem to be made for each other! Whether you are having a simple well made mocha or pairing a bar with a single origin espresso, chocolate can compliment, enhance, and make more accessible the specialty coffee we serve. Yet, as much as we know about coffee, we tend to fall short when it comes to this very important part of our shops menu and offerings. This week we are talking with coffee pro and chocolate enthusiast, Brian Beyke to help us understand the world of craft chocolate and how we can make steps to level up our chocolate offerings in the cafe to better compliment the coffee we are so proud of. I learned a lot in this chat and I know you will too! Enjoy!  Brian is the Director of Digital Sales, Marketing, and Communications for Quills Coffee in Louisville, KY. He is also a co-host of both the I Brew My Own Coffee Podcast and Unwrapped - A Conversation About Chocolate podcasts. LINKS: I Brew My Own Coffee Podcast Unwrapped: A conversation About Chocolate Tasting Sheet from Brian's Friend in Nashville Quills Coffee Craft Chocolate Makers Mentioned: Soma Dick Taylor Bellflower Patric Charmschool Ritual VISIT OUR SPONSOR!  

This week we get to chat with 2014 World Barista Champion from Japan, Hide Izaki! We talk about his path to the WBC, the distinctive traits of the Japanese coffee culture, what has he learned and experienced in his travels , the importance of failure, what is his #1 piece of advice to baristas, and how we can build our industry by listening t the consumer.  It was such an honor to have Hide on the show and I know you will enjoy this conversation as much as I did!  LINKS   Hide's Consulting: Samurai Coffee Experience  The Coffee Man Film / Hide was WBC Champion, Sasa Setic's Coach and is featured in the film  Behind the Scenes of Coffee Man film w/Hide  Hide's 2013 WBC presentation Hide's 2014 winning WBC presentation    Cafe's Mentioned: Tim Wendelboe Fritz Coffee Company ...Also here Coava Coffee   Visit Our Sponsor, PRIMA COFFEE!

We are in a Consumer Revolution! The home barista - coffee brewer- coffee drinker makes up 70% of coffee consumed in the U.S. and has access to a lot of great information, training materials, resources, and gear to help them get a truly great cup of coffee. Unfortunately, there is still a lot of misinformation and bad gear out there making it hard for consumers to consistently get the best we have to offer in specialty coffee.  Never fear! Today we talk with the founder of the world's first consumer coffee festival "Coffee Con", and author of  "The Art and Craft of Coffee" Kevin Sinnott!  Kevin has made it his job for over 2 decades to bridge the gap between the consumer and specialty coffee through writing about coffee, reviewing and recommending gear to the home enthusiast, and now bringing pros and consumer together at his ground breaking event, Coffee Con.  We talk about how Kevin came to be an ambassador to the coffee enthusiast, the perspective of the consumer, and how we who work as professionals can better serve them in or shops. LINKS: WWW.COFFEE-CON.COM IG: @Coffeeconevent Kevin's Book: The Art and Craft of Coffee www.georgehowellcoffee.com Related KTTS Episodes:  Episode 19: 10 Reasons to Love the Customer  Episode 30: Matching Your Service to Your Quality w/ Casey Underkofler    VISIT OUR SPONSOR FOR GREAT GEAR! WWW.PRIMA-COFFEE.COM    

  Pour over coffee is often seen as a sign that you take coffee seriously. It implies a level of quality not usually reserved for plain ol' batch brew. Batch brew is seen as a bit more pedestrian. Customers may even assume that, compared to pour over, batch brew is inferior in quality. The truth? It all depends. Today we take the red pill with past guest Mr. Ryan Soeder, Q.C. & Barista Trainer at Sunergos Coffee! We discuss the variables, circumstances , and processes involved in making decisions about both methods as it relates to your shop and the message you send to your customers. Enjoy! LINKS: Related Episode: 002: Master Your Workflow  Book: Barista Secrets www.sunergoscoffee.com Ryan on Instagram @ryansoeder