It is not so much the fear of change that keeps us from moving forward in the areas we know are necessary. It is the fear of what will happen when we implement the change. The fall out, we imagine, is too much to handle and so we stay where we are.  On today's Shift Break we will be talking about why you need to embrace the fallout related to needed change and how doing so in a people-first way will, in spite of the inconveniences, lead to a better outcome. Listen to these related episodes next: 301 : Hiring and Training for Excellence 191 : Retraining your Staff on new Standards 080 : Changing things in the Cafe : A workflow for Refinement 179 : What you MUST Know About Employee Culture w/ Stan Slap  Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co.

One of the hardest things to make consistent in the coffee shop is your espresso. There are so many variables that contribute to the final product, not to mention the number of different baristas tasked with making coffee daily. can be very overwhelming and inevitably we throw in the towel and end up with a let than optimal product. Well good news! Today we get to dive into the science of optimizing your espresso with coffee scientist Samo Smrke! Samo Smrke is a scientific associate at the Zurich University of Applied Sciences (ZHAW) in the group of prof. Yeretzian. He is involved in coffee research projects in collaboration with industry partners and in fundamental research on various topics of coffee chemistry and coffee science. He is leading a module of the Coffee Excellence continuing education course at ZHAW, and various other educational programs with partners of ZHAW. Samo is actively participating at coffee conferences, is one of the co-authors of the SCA Freshness Handbook and Water Handbook and has contributed to scientific papers and book chapters about coffee. In this episode we discuss several major factors that need to be considered and optimized in order to always have the consistent and excellent espresso you want to serve on your coffee bar. We cover: Samo's journey into coffee Ideal resting times and CO2 Aroma and taste variance in coffees What causes crema Various roast levels and decaf The grinder's role  Steps to take in addressing problematic coffee The importance of tracking and systems The science communities role in tandem with professional baristas Links: Samo's Instagram Account @samosmrke https://www.zhaw.ch/en/about-us/person/smrk/ Listen to these related episodes next! 372 : Milk Steaming Master Class: Science + Craft w/ Morten Munchow and Emilee Bryant! 350 : The Physics of Filter Coffee w/ Jonathan Gagné 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol 389: How to Approach Modern Coffee Processing w/ Christopher Feran Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee   THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com   30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission  

Like you, I have been to and conducted my fair share of cafe meetings. And also like you, I have seriously questioned the effectiveness of these get togethers. In fact, in many cases meetings can hurt more than help. How do we avoid this?  On today's Shift Break I will be taking you through a few big mistakes that contribute to bad or ineffective meetings, and what to do instead to make sure your gatherings are assets to the business and not liabilities to culture.  Related episodes: Communicate, Duplicate, Repeat : Key habits that make information stick Turning the Ship My #1 Interview Mistake 229 : 7 Tips for New Managers 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 244 : Top 10 Ways to Lose Employees 179 : What you MUST Know About Employee Culture w/ Stan Slap Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co.  

The world of coffee is saturated with suppliers of tools and equipment. Most are seeking the transaction and chasing the opportunity the current market has afforded them. Precious few  suppliers are truly passionate about their customers in a meaningful way that results in the love and respect of the barista community. Slow Pour Supply is one such company, because Anita Tam is one such person.  Anita Tam is the owner and founder of Slow Pour Supply Co., a socially driven coffeetools company that is dedicated to serving coffee people and small businesses around the world.  Prior to coffee Anita spent decades in the world of professional music as both a professional classical musician, instructor, and conductor. She discovered a passion and fascination for the craft and science of coffee that set her on a course to not only work in coffee but to establish Slow Pour as a platform to foster the same discovery for baristas globally through quality tools.  Anita is a long time certified AST with the SCA and you can find her and her team at almost any coffee event or competition spreading joy and positivity and serving the community.  Today we are going to be getting to know a bit about Anita's entry into coffee, the passionate and philosophies that drive her, and how she approaches business and relationships in coffee with wholistic generosity.  We cover: The link between music, art, and coffee Founding slow pour and guiding principles Passion for the product and end user Milk pitchers, brewers, and tools as catalysts The need for in person connection and community Creating, serving, and passing on gifts Peace through the circular flow of experiences Thoughts on the future of coffee Links: www.slowpoursupply.co @slowpoursupply   Listen to these episodes next! 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major Cohen 089 : La Marzocco USA General Manager, Andrew Daday : Leadership, Innovation, service, heritage 136 : Nourishing the Barista’s Soul: A conversation w/ Deb Kaminski of Pacific Natural Foods 324 : Encore Episode! Organizing the Community w/ Espresso State of Mind Founders, Javier Alvarez and Joseph Gonzalez 394 : Happy Coffee People w/ Wendelien van Bunnik   Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee   THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com    

On this Rate of Rise episode I am thrilled to get to have a conversation with the new U.S. roasting Champion, Andrew Coe of Elevator Coffee in Portland, OR Andrew Coe is the owner and roaster at Elevator Coffee in Portland, OR, founded in 2016. Andrew launched his professional roasting career by winning the first Cascadia Cup roasting competition at Buckman Coffee Factory, a co-roasting facility across the street from his cafe, using a Behmor 1600. He currently operates out of another co-roasting facility in NE Portland called Roast, which is home to a fully customized 1938 12kg Probat (probably one of the cooler machines in town). Andrew also private label roasts for Two Stroke Coffee. He has a masters degree in Mathematics from Oregon State University, and worked as a Transportation Planner prior to coffee. In our conversation we chat about Andrew's entry into coffee, competition, and insights learned over his career In our conversation we cover: Community and its role in learning Key turning points in his understanding of roasting Methods and disciplines for consistency Favorite part of the competition Collecting, curating, and using data How his career experience helped in roasters competition Optimizing  green and roasted coffee Links: www.elevator.coffee Instagram @elevatorcc + @andrewcoaecoffee  Related Episodes: 286 : Coffee Roasting Best Practices w/ Scott Rao RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” 147 : U.S. Roasting Champion, Shelby Williamson of Huckleberry Roasters, Denver, CO 026 : What Your Roaster want you to Know w/ U.S. Roasting Champion, Mark Michaelson, Onyx Coffee Lab   Visit our sponsor ROAST MAGAZINE and subscribe! 

It's Founder Friday! I just learned of the news that the original sidewalk bar for Espresso Vivace is going to be closing permanently. This is very sad news given the rich history of that cafe and the impact it's had on so many. So today I thought it would be a great idea to re-air a conversation I had with David Schomer back in Feb of 2019! Since its 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 We discuss: The early years of Vivace David's philosophy on service  What he wants customers to experience in his stores His desire to remain small and impactful 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 There is a lot to take away and be inspired by here. Enjoy!  Links: www.espressovivace.com Instagram   Listen to these episodes next! 323 : Reflecting on 5 Years of Keys to the Shop w/ my Wife Lynnsy Deferio 128 : Terry’s Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine 349 : Talking About 21st Century Coffee w/ Kenneth Davids 376: Career, Coffee Quality, and Advancing the Industry w/ Mat North, of Raw Material 205 : Inside Caffe Florian, the World’s Oldest Coffee Shop ! | Venice, Italy Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee   THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com   Reach out to KTTS! [email protected]    

Today we have an incredible number of options to increase efficiency and outsource everything we do, including the things that people would normally assume come from you as a creator. This presents a problem that I believe is based either upholding or violating a common trust between the consumer and the provider.  Today on Shift Break we will be talking about the use of A.I., white label coffee, authenticity, and what I believe is the necessity for us to fight for the integrity of our communication.  Related episodes: 227 : Connecting with Hearts and Minds 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo Bridging the Values-Actions Gap  Commit Before You Communicate   Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co  

Out of all the reasons that may be contributing to customers either loving or avoiding your shop, the quality of your drink beverages actually ranks pretty high. The trouble is, we all tend to assume that we have pretty much achieved a level of quality that "should" be sufficient to attract and keep customers and in that assumption we are lulled into a place of security and chance down other means to bring in more people are areas to refine, all the while our coffee is literally leaving a bad taste in people's mouths.  On today's episode I am going to be sharing five things that you can do in your cafe that will absolutely level up and improve your coffee quality. When your marketing and word of mouth brings customers in to the store, both you and them will be confident that you can deliver a truly consistent specialty coffee experience worthy of the hype.  Let's lean into the uncomfortable and embrace the refinement of quality as a constant pillar of who we are and how we operate!  Related episodes: "Local" does not Equal Quality DETAILS 235 : 4 Tips for Training your Staff 191 : Retraining your Staff on new Standards Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings Drink Drills! : Guidelines for using this powerful training tool in the coffee shop to get baristas ready for anything 307 : 10 Simple ways to Level Up your Coffee Shop   Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee   THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com      

When it comes to leadership, the power and authority that is inherent in the position creates a need for higher degrees of responsibility to facilitate and support those being led. Be that as it may, for those who are being led, this is not a reason to outsource to other personal responsibility and accountability in your work and career.  On today's Shift Break we will be discussing some things that are not really able to be provided for you by "the company" or your boss, but re up to you to bring to the table for the sake of your own flourishing in work and in life.  Related episodes:  Shift Break: Hard Work is Hard 355: Baristas! 6 Essential Qualities to Get Yourself Hired 331 : The 7 Deadly Sins of my Career The Barista Slump : Thoughts on how to deal with times of love-loss, uncertainty, hardship, and weariness in your coffee career 292 : How to Take Charge and Drive Your Career w/ Ed Evarts Episode 31 : Essential Advice for New Baristas Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co  

Technology and tools are meant to serve people, not the other way around. As we multiply apps, software, snd services in the name of optimization and ease, it can become harder to truly connect as we begin relying on these innovations to replace the very relationships that will sustain our coffee shops.  The tech for making the schedule in your cafe is one of these areas that has seen an enormous amount of growth and proliferation over the years. Amongst these options stands a company that has been consistently and decisively people focused, radically simple, and hospitality minded in their quest to truly serve their clients the way their clients serve guests. I am thrilled to be talking with Wil Brawley of Schedulefly! Wil is Co-Owner of Schedulefly, a simple online restaurant employee scheduling platform that has served over 17,000 independent hospitality businesses since 2007. He is also host of the Restaurant Owners Uncorked podcast and author of two Restaurant Owners Uncorked books.  In this conversation we will be talking about the genesis of Schedulefly, how they have stayed simple and effective for these past 16 years, and what Wil has learned as he has built relationships with and heard the stories of cafe and restaurant owners.  We cover: The story of Schedulefly The schedule's role in your businesses operation Why integrations are not all they are cracked up to be What hospitality looks like between service provider and client Leaning into relationships The art of saying no and knowing who you are Lessons Will has gleaned form interviews on the podcast and in writing his books The need for simple people first hospitality and systems   Links: www.schedulefly.com   Related episodes:   170 : Why your Inventory Counts w/ Albert Amar and Pierre-Francois Rio of SwiftCount 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 089 : La Marzocco USA General Manager, Andrew Daday 302 : Data’s Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube 351 : Pro Tips for Using Spreadsheets w/ Maxwell Mooney, Narrative Coffee   Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee   THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com    

"If only the boss would listen to my ideas this coffee shop would be so much better!" We all have ideas for how to improve different aspects of the cafe. Many times I have been frustrated when my really great ideas were not met with the same enthusiasm I had. What gives?! On today's Shift Break we will be talking about why your ideas may not be received well and how to pitch your ideas with the consideration, planning, and empathy it takes to make get buy-in and be taken more seriously.  Related episodes: Doing What You Want -vs- Doing What is Needed Using Slow Times Well as a Barista Taking Offense to Critique  How to Talk to Each Other Proactivity in the Owner - Manager Relationship Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co      

Creating in depth, engaging, and ultimately helpful educational content is no easy task. Today the number of options we have for gear, techniques, and the coffee itself are daunting to say the least. It is this vast field of options that energizes the home enthusiast to passionately pursue coffee and for some they get into it so much, they turn pro. That is the case with today's special Guest, Youtube and TikTok creator and now coffee roastery owner at September Coffee, Kyle Rowsell.  For years now Kyle has been inviting his followers along his journey humbly pursuing knowledge and know how around coffee, gear, and brewing. As Kyle has been growing his platform and help countless people achieve tasty coffee at home , he has also created and now launched with his wife a new roastery called September Coffee In this conversation Kyle breaks down his journey, coffee philosophy, goals with his platforms, and the story of launching his new roasting business, September Coffee.  We cover: Finding coffee and following a nw career path Content creation and representing the coffee industry to consumers The evolution of how consumers view coffee at home How cafe need to embrace the prosumer and why it matters Starting a Roastery Making decisions on what kind of coffee to roast How the professional role as biz owner differs from the creator role How does consumer purchasing in small amount impact green demand   Links: www.september.coffee Kyle Rowsell YouTube Kyle Rowsell's IG @kyle.rowsell   Related episodes: 242 : A Conversation with James Hoffmann 372 : Milk Steaming Master Class: Science + Craft w/ Morten Munchow and Emilee Bryant! 347 : Brewing Coffee and a Career w/ U.S. Brewer’s Cup Champion, Elika Liftee 035 : The Consumer Revolution w/ Kevin Sinnott 282 : How to Listen to your Customers 069: Hosting Consumer Coffee Classes : 7 Guidelines Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com    

There are no shortcuts to creating something meaningful, dynamic, and sustainable. But that does not stop us from thinking that that there are! Whether you are leaning on the idea that you just need the perfect or award winning barista and then you will be successful, or if you can just get the right template, tool, or menu all will be well, you will be sorely disappointed. On today's Shift Break we will be talking about the impulse we have to want this magic thinking to be true and what kind of thinking we need to employ instead that will actually work over time.  Related episode: Grass Roots Improvement: Tapping into the power of your staffs observations and ideas Patience & Passivity : Career Advice for the Long Game The Miracle of the Mundane: How curiosity helps our sustainability Learning -vs- LEARNING Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co  

Most all of us are driven by a desire to create something that makes an impact. Be it through food, or through coffee, we craft an experience and hope that the values and culture that drives us shines through with each plate and cup served. In many ways, we are relaying a story through our craft in hopes that that story and experience will be accurately captured and told by others. Through his writing, that is exactly what today's guest does in the culinary world. Today we are talking with award winning author and founder of TASTE,  Matt Rodbard. Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He’s the author of Koreatown: A Cookbook, a New York Times Bestseller, Food IQ, a Publishers Weekly Bestseller, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Foundation Awards. He's the host of the long-running podcast TASTE, a show featuring conversations with the most interesting people in food, cookbooks, media, and more. In this conversation we explore Matt's career, what he has learned writing about food, chefs and the culinary industry, how coffee can learn from the world of restaurants, and how the craft of cooking, writing, and coffee are connected.  We cover: Matt's development as a writer and storyteller The deeper meaning of food and culture The difficulty of writing to effectively reflect heart and soul What the biggest issues are in the restaurant world today Awards and staying in touch with pleasing guests Accessible luxury and rooted experiences Why the flavor wheel in coffee needs to be thrown out What coffee needs to do to improve and learn from our culinary counterparts   Links: https://tastecooking.com/ https://www.instagram.com/taste/ Related episodes: 219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 393 : The Tyranny of Taste w/ Kosta Kallivrousis Coffee and Cocktails Coffee and Chocolate Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com    

I was having a conversation with my wife and son about the practice of "decafing" customers and when anyone would take it upon themselves to do that. Ultimately it boils down to a decision we make in the moment to maintain integrity and hight standards for ourselves, or to create precedent within ourselves to let spite rule our actions.  In today's Shift Break we will be talking about how we can and do easily fall into pettiness and spite and how we can avoid this trap that ultimately ends up, more than anything else, damaging us and the coffee industry.   Related episodes: Managing Anger : Tips on how to deal with getting angry behind the coffee bar in a healthy way Gossip: How this toxic element destroys community in the coffee shop and what to do instead Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co  

When you think about success in roasting coffee, you will more than likely be concerned first and foremost with quality. While quality is critical, it is not the only factor. And success itself is more than a measure of your businesses profit, but how your business profits others. A new and more expansive view of quality and success is one of the things that characterizes today RoR guest. In this episode of Rate of Rise we are going to be talking with, David Lalonde of Rabbit Hole Roasters! David is the co-founder (along with biz partner Sophie) of Rabbit Hole Roasters in Montreal, Quebec. Roasting tasty coffee is obviously important for him, but challenging the coffee status quo is what drives him. By learning about coffee’s inequalities, building long lasting relationships at origin and centering small holder farmers, he hopes to change the narrative, one that is not based primarily on cup score. Rabbit Hole Roasters is known for hight quality coffee, accessible offerings, and a desire to create momentum for equity along the entire value stream.  Rabbit Hole is also the Roast Magazine 2023 Mirco-Roaster of the Year! In our conversation we will be talking about David's entry into coffee, starting rabbit Hole, and the mission to take on the important and hard topics of the coffee industry through conversation and through the operation of Rabbit Hole Roasters itself.  In our conversation we cover: Entering the coffee scene Developing the ethos and values choosing import partners crafting an accessible and impactful offering Longterm relationships and farmer commitments Why quality is not the most important thing Running a successful business  Developed coffee and expanding our marketing Asking the hard questions and giving a platform to needed conversations  Links: www.rabbitholeroasters.com Rabbit Hole Roasters in IG: @RABBITHOLEROASTERS Related Episodes: Sustainability Series #2 : Importing & Roasting RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee 376: Career, Coffee Quality, and Advancing the Industry w/ Mat North, of Raw Material 393 : The Tyranny of Taste w/ Kosta Kallivrousis 223 : Building a Financially Resilient Business w/ Andrew Carroll RoR #6: Buying Less and Doing More w/ Ever Meister Visit our sponsor ROAST MAGAZINE and subscribe! 

In the hospitality industry, a guiding ethos that drives many successful coffee bars, restaurant, and bars alike, is the concept of generosity. When we operate with a heart to give and serve, we innovate ways to make that ethos a reality. Unfortunately there are many cafes that operate with the idea that they should only pay what they can get away with and have a less than generous disposition that leads to all sorts of problems.  That fact that this later disposition is so common is one of the reasons today's guest started down the road to innovate a way to create a  generaous payment system that both challeneges the status quo and cares for the needs of the coffee shop's staff.  Today we are talking with Mike Schroeder of Oddly Correct in Kansas City, MO.  Mike Schroeder is a drummer turned aerospace engineer turned drummer turned co ffee roaster turned problem solver and business owner. Mike is brothers-in-law with Oddly’s founder Gregory Kolsto and Oddly’s first employee (in 2011) and is now being trusted to steer the ship. In this conversation we dive into the story and values of Oddly Correct and how they flipped the script on the traditional way wages are viewed and can today provide their staff with a consistent living wage.  We cover: Beginning oddly Crafting the values Making decisions Expanding mindfully The why behind projects and initiatives Valuing your team Guaranteeing a living wage Pushback from the industry Rolling it our and seeing the impact Continual improvement Advice for how to apply this structure Links:  www.oddlycorrect.com  Boss Barista interview w/Mike    Related episodes: 227 : Connecting with Hearts and Minds 329 : How to Teach Company Values to Your Staff 162 : Discussing “Baristastainability” w/ Jenna Gotthelf of Counter Culture Coffee 291 : What to do if Your Baristas Wont Listen to You Bridging the Values-Actions Gap Scaling Values   Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com    

Part 2 of 2023 Coffee Fest Live NYC interviews! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. This time we are joined by Jesse Harriott, Jenna Gotthelf, and Anu Menon! To start us off on part 2 we are going to talk with Jesse Harriott of Copper Horse Coffee! Jesse is a long time friend of mine and Co-founder of Copper Horse Coffee in Ithaca, NY.  He has been serving coffee for 20 years, Roasting, training, and consulting for 18 years and has accumulated a lot of recognitions and awards at Coffee Fest, Golden Bean, and has amassed an incredible amount of wisdom and experience over these decades of coffee craft and leadership. In this conversation we discuss what is at the core of a successful coffee shop's operations.  ​​Next we chat with Jenna Gotthelf of Counter Culture Coffee.  Jenna Gotthelf is an advocate for creating progressive and approachable learning opportunities for anyone who brews coffee. Jenna is based in NYC and is the wholesale education manager for Counter Culture Coffee, where she oversees the barista training program carried out in Training Centers across the country. Jenna is also a long time US Coffee Championships competitor and has placed everywhere from first to last to somewhere in the middle in Brewers Cup and Barista Competitions Jenna and I discuss the need for coffee bars to educate their customers in  ways that empower them and give them tools for success and how to meet them where they are in their coffee journey.  Finally we are talking with Anu Menon of Driftaway Coffee.  Anu Menon is a founder at Driftaway Coffee, a sustainability-focused direct-to-consumer coffee roaster based in Brooklyn, NY. An engineer-turned-marketing consultant, she leads Customer Experience & Sustainability at Driftaway and is passionate about building an approachable, equitable & transparent coffee value chain. Anu sits down with me to talk about how we can reach out to our customers via digital platforms and what practical steps we can take to create access, change, and culture regardless of physical location.    Links:  www.copperhorsecoffee.com www.counterculturecoffee.com www.driftawaycoffee.com   Related episodes:  162 : Discussing “Baristastainability” w/ Jenna Gotthelf of Counter Culture Coffee SPECIAL: Coffee Fest Live! Chicago 2022 Part 1 w/ Luke Waite, Kris Christian, and Perfect Cube SPECIAL: Coffee Fest Live! Chicago 2022 Part 2 w/ Marissa Childers, Jess Gulino, and Tony Dreyfuss 157 : Four from the Floor : Interviews from Coffee Fest Indianapolis 2019 142 : Entrepreneur Interviews from Coffee Fest NYC!     www.coffeefest.com  

It is time for the first the 2023 series of Coffee Fest Live interviews! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. To start us off we are going to talk with Jordan Brown followed by Anand Patel Jordan Brown has been on the distribution  side of Coffee for close to a decade. He is all about bringing products and helping shops. Reset culture . Currently he serves as the Vice President of sales for Shoreline Supply Co and hosts a podcast “ Drinking Coffee While Talking Coffee With Jordan Brown.” I got to talk with Jordan about how we can go about knowing what product are right for our shops and our values.  ​​Next we chat with Anand Patel. Anand is the co-founder of Hidden Grounds Coffee. Back in 2013, Anand and his team of coffee crusaders decided that the world had suffered enough from the scourge of bad coffee. They took it upon themselves to become the ultimate taste testers, sacrificing their taste buds so their customers don't have to suffer the same fate. They've been able to expand their coffee business to 7 retail locations and in our conversation Anand gives us his secrets to scaling mindfully in order to achieve lasting success.  links:  www.shorelinesupplyco.com Drinking Coffee, while Talking Coffee Podcast www.thehiddengrounds.com     www.coffeefest.com  

Creating a moment of delight and excellence is what we all want to do when we set up our shops and make coffee for others. We also want to be delighted ourselves with the things we create and feel a sense of pride in each and every drink. Given the range of beverages we serve, that is pretty rare to find. But at least one place manages to strike this balance and has been doing so with singular focus for the past 8 years. Today we get to talk with the owner of the Award winning cafe, Endorffeine in Los Angeles, CA, Jack Benchakul! Jack is a biochemist who turned to small business to find more meaning and fulfillment in work. This set him on a path to pursue craft first through the pastry arts and finally in the coffee industry after one life changing cup of coffee.  Jack learned all he could at home then as a barista before starting Endorffiene with his cousin Ttaya Tuparangsi in 2015 with the goal to pursue a balanced and refined coffee experience unlike any that was currently available. Jack's integrity, knowledge of craft and science, and constance in this pursuit has not only gained Edorffeine nority from famous food writers like Jonathan Gold and Bill Addison, gained Endorffeine, but also recognitions such as "Best Coffee Shops in the U.S. from Food and Wine and on of the "101 Restaurants, Dishes, People, and Ideas from The LA Times. Beyond these things, Endorffeine is firmly established in the coffee community and garners the respect of their industry peers world wide.  In today's conversation with Jack we will be exploring the story of Endorffeine and their unique approach to creating beauty, balance, and community one cup of coffee at a time.  We cover:  Jacks Journey from Biochemistry to pastry to coffee The coffee epiphany that set his course Establishing Endorffeine and its mission Staying consistent over time Pursuing customer facing work as an introvert Values based Menu curation and refinement  What is the “deep fight” Pride in operation and ownership What the pandemic revealed Connecting with customers Advice to other owner on integrity and patience Links: www.endorffeine.coffee Instagram: @endorffeine    Related episodes: 375 : Founder Friday! w/ Roland Horne of WatchHouse 359 : Founder Friday! w/ Nigel Price of Drip Coffee Makers NYC 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark   Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call!   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com      

Ever find yourself saying or hearing things like "Well, we go through it!" or "That was so crazy, welcome to Saturdays!" or "That's just the way it is here!" and many other phrases that draw attention to some very difficult situation of common happening on the bar? I certainly have and often these things are said with a ting of resignation by people in positions who may actually have the ability to do something about it.  In today's Shift Break we will be talking about how we tend to glorify and resign ourselves to chaos and dysfunction and why we find ourselves embracing these problems as inevitable or even rites of passage, versus using our influence and abilities to try to innovate ways to alleviate needless stresses.  Related Episodes: Facilitating Success Fix the Small Stuff! : Management, Morale, Coffee Bar Culture 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 373 : The Owner’s Role: 5 Behaviors for Effectiveness   Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co      

The market place of coffee has seen rapid expansion of drive thrus and concepts focused on quick service. There is no doubt that customers appreciate speed when it comes to their coffee, better than speed though is speed plus service. These are the areas that today's guest is focused on delivering and continually enhancing in one of the country's fastest growing fast coffee concepts, Scooter's Coffee.  Jaime Denney joined Scooter’s Coffee as the Vice President of Franchise Operations in November of 2022 to focus on initiatives aimed at increasing the speed and effectiveness of drive-thru service. Denney is a highly energetic and passionate, results-oriented operations leader with a proven record of achievement in the quick service restaurant industry. She has experience leading large cross-functional teams, delivering business results, and implementing foodservice solutions. Prior to joining Scooter’s Coffee, Denney was Vice President of Brand Operations at Jamba, where she worked cross-functionally with teams to drive franchise operational excellence and deliver quality training and support. She helped successfully migrate Jamba to a new POS system and implemented digital enhancements to set franchisees up for success during the COVID-19 pandemic. Denney, who has 15 years of coffee industry experience, also held leadership roles with Starbucks, Tropical Smoothie Café and Aramark. With 613 locations and no sign of slowing, there is a good chance you have a Scooters Coffee near you. Today we are going to get an inside look into what makes this company tick,  the values that drive its drive thru empire, details about how Scooter's Coffee operates, and what we in the independent cafe community can learn from our corporate counterparts.  I hope you all enjoy and learn a lot! We cover: Choosing markets for expansion Training managers Setting goals for speed Competing in the local market place Managing costs amid inflation Keeping things simple to help speed and service The limits of speed as a value Service and consistency Serving franchisees Wages, benefits, and culture Networking and tools for refinement Links: www.scooterscoffee.com   Related episodes: 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major Cohen Episode 121 : Working from Your Strengths 161 : Founder Friday Drive-Thru Edition w/ Jasmine Diedrich Wilson of Diedrich Espresso 384 : How to Run a Successful Coffee Cart w/ Sarah Naylor of Daybreak Coffee Cart 163 : Lessons from Crush the Rush w/ Josh Little Field    Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com        

Your staff need you to empower them. We like to think that we do this but many times it amounts to surface level communication and resourcing that is out of step with the day to day reality your staff live.  In today's Shift Break we will be talking about a few questions you can ask yourself that will help you truly empower you staff to succeed in their work and give you peace of mind in the process.  Related Episodes: A Shift Break...on Shift Breaks Helping Managers Avoid Burnout Communicate, Duplicate, Repeat : Key habits that make information stick Empowering Staff to make the right Call Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co  

From the first day you open the doors to your coffee shop one thing confronts you as a constant. Change.  In order to run a healthy business we have to embrace changing things in the cafe in order to provide for the needs of the people and the operations that support them. The problem we run into though is when we act as though change is a nusance and in response we either refuse to change things, or we rush changes in order to get them over with. Inevitably this results in a lot of needless frustration and lost potential.  On today's episode we are re-airing an old episode (episode 80 for Feb of 2019) talking about how we should go about changing things in the coffee shop with respect to what your people need and in a way that makes the change actually stick.  I would encourage you to listen to this episode and have in mind a couple changes that you know need to be made in your shop. After listening, take the first step to make these changes using the workflow and see the difference it makes! Related Episodes: 191 : Retraining your Staff on new Standards 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 339 : What Good Barista Training Produces 307 : 10 Simple ways to Level Up your Coffee Shop 291 : What to do if Your Baristas Wont Listen to You     Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

This is not just a question asked by an over eager customer haunting the front entrance 10 minutes before you open the shop. It is also a question a customer asks to themselves when they encounter a lack luster, apathetic, and seemingly disengaged staff and space.  In today's Shift Break we are going to discuss how the way we p[resent ourselves and our cafes to the customers will convey a lot about whether we are really and truly open.  Related episodes: Authenticity and Performance 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 340 : Encore Episode of “10 Reasons to Love the Customer”! Pre-Closing Madness Ignoring the Customer Spiders ! Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co  

Coffee shops can have everything going for them on paper, but it is what is practiced in the day to day that determines whether you are successful. The truth is, mistakes happen. They are  unavoidable. Certain mistakes, though, have a greater likelihood of causing damage and ruining what we have built.  Today we will be talking about 5 things that I would consider some of the biggest mistakes that coffee shops make. Each of them are not simply isolated accidents, but practices that we are prone to develop if we don't work hard to avoid and replace them with something better. We will discuss: Comparison vs inspiration Isolating and not evolving Under resourcing the important things Failing to develop intentionally Passive leadership Related Episodes: 173 : 5 Areas of Focus for Retailers 101 : Avoiding Legal Pitfalls in Retail w/ Specialty Coffee Attorney, Marshall Fuss 384 : How to Run a Successful Coffee Cart w/ Sarah Naylor of Daybreak Coffee Cart 341: How to Think About Success 227 : Connecting with Hearts and Minds Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

Sustainability can become more of a reality if we determine to use the tools at our disposal wisely. Perhaps even more so if the tools we use to roast evolve to better address the many concerns we have in the coffee industry. That is what Bellwether hopes offer. With their all electric, ventless coffee roaster their goal is to empower any business to roast incredible coffee in-house and do so in a way that leads efforts in sustainability.  In this episode of Rate of Rise we are going to be talking with, Arno Holschuh.  Arno Holschuh is the Chief Coffee Officer at Bellwether Coffee, which manufactures the world's lowest-carbon coffee roaster. A veteran of the industry, he was one of the first employees at Blue Bottle and went on to manage their coffee operations and product. For the past eight years, he has been working with Bellwether to build a delicious, profitable, and sustainable future for coffee roasters, farmers and drinkers. In our conversation we discuss important and direct questions about this new tech and its impact on both sustainability efforts and traditional coffee roasting.  My goal is that you leave this conversation with more clarity and better informed about your options when it comes to creating better sustainability outcomes through technology.  In our conversation we cover: Scaling and wholesale Trades offs and energy Who the machine is for What Bellwether aims to solve in coffee Tackling objections Responsible consist sourcing Innovation and collective effort Evolving traditional roasting Links: www.bellwethercoffee.com Related Episodes: Sustainability Series #2 : Importing & Roasting RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee Special! “Thinking Differently” Series | Radical Sustainability w/ James Combs of Combs’ Coffee RoR #6: Buying Less and Doing More w/ Ever Meister 286 : Coffee Roasting Best Practices w/ Scott Rao Visit our sponsor ROAST MAGAZINE and subscribe! 

You have heard this many times from managers and trainers alike. The idea being that if you want your work to go at a quick and consistent rate then you have to work with purpose.  On today's Shift break we will explore this idea and its validity to produce results we want to see on the coffee bar,  as well as how it can be used to produce results that we do not want to see.  Related episodes: Excellence In The Things We Hate Working Clean : Tips for keeping the bar looking and working well while you work Speed is not the Goal 163 : Lessons from Crush the Rush w/ Josh LittleField 167 : Handing off the Shift : 4 Tips to Avoid Chaos 002: Master Your Workflow w/ Ryan Soeder Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co    

Creating opportunities for a wide group of people to experience coffee seems like a goal we have for just for consumers. As good of a goal as that is, it is equally and maybe even more important that this goal be applied to the people who work in coffee. Sadly it is all too convenient for us to default to the easiest and most familiar options for those opportunities and as a result we tend to find a lack of diversity in the shop and beyond.  This does not need to be the case and to help show us what we can do what he is doing to address the issue, we are welcoming to the show, Keith Hawkins of The Color of Coffee Collective!  Keith Hawkins has been in the coffee industry for over 25 years and is a passionate coffee connoisseur. Keith’s pragmatic approach to the coffee industry is to educate, introduce and inspire the consumer, curator and the curious to explore an awe inspiring journey of coffee that will certainly compel conversations and change. Keith is the Founder of The Color of Coffee Collective and Koffee with Keith. The Color of Coffee Collective is comprised of diverse and talented minority coffee growers, farmers, producers, roasters, baristas, artists, and coffee enthusiasts. The mission of The Color of Coffee Collective is to educate people about the specialty coffee industry from a diverse perspective through symposiums, workshops, conferences, and open and honest conversations. This is a wonderful, deep, and maybe hard conversation that I hope inspires you!    We cover:  Keith's history in coffee Experiencing inequity in spite of qualifications Carving out a path and creating a conversation How the Color of Coffee Collective was founded Why we default to a lack of diversity Getting used to discomfort to make progess Resourcing the next generation Inclusive ambition and others focused legacy  How the collective has already inspired change Supply chain equity Advice to the next generation seeking opportunities What we can do to take action in our businesses Links: www.colorofcoffeecollective.com Instagram: @colorofcoffeecollective   Related episodes: 183 : Exploring Diversity w/ Phyllis Johnson 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan 322 : A Conversation w/ LaNisa Williams of Barista Life L.A. 225: Encore Founder Friday! Dorian Bolden of Beyu Caffe, Durham, NC     Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

Welcome to another before and after edition of Founder Friday! Occasionally we sit down with an entrepreneur who is in the proccess of opening their shop to talk about what they are planning, hoping for, and doing right now. Then we come back a few months post launch and see how things went getting open and the lessons learned in the process.  I am thrilled to have been able to sit down with frequent guest on the show, Jonathan Pascual of Tap Room Coffee in Atlanta. This first half was recorded in December 2021 as he was gearing up for the launch of his new roastery and cafe brand, Opo Coffee which has now been in operation for 2 months.  In this conversation we get to hear the details, planning, and hopes Jonathan had for Opo Coffee and then we get to see how things actually went and the wonderful way that Jonathan and his team have approached this new venture based on values, mission, respect, and a deep care for people.  This is going to be an episode full of incredible insight you won't want to miss!  We cover:  The decision to expand and the first steps Institutional wisdom and learning as you go Having a strong team Values driven operations Taken a stepped approach to launching Generating excitement and serving people How to approach caring for multiple locations Making hard decisions  Finding joy and energy amidst the work Trusting your people Related episodes: 177 : Founder Friday w/ Jonathan Pascual of Taproom Coffee and Beer in Atlanta, Georgia COVID-19 Focus : Jonathan Pascual | Taproom Coffee and Beer | Atlanta, Georgia 329 : How to Teach Company Values to Your Staff 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 330 : Establishing Systems in Your Coffee Shop Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call!   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com        

It is all too easy to throw shade at your current state. It is also because of that easy path to bating yourself up that we find it difficult to find the good and even great things about where we are now in our career or business. On today's Shift Break we chat about the importance of loving where you are and how doing so is in fact the surest way to get to where you want to be in the future.  Related episodes: You are not your Competition The Neighbor's Tree 046 : Death by Comparison : How we practice it and ways to avoid getting caught up in it  Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co  

Specialty coffee has its fair share of challenges across the supply chain. Solutions for those challenges are only as good as how they were created, namely, whether they were created collaboratively and with deference to those most impacted. In short, when we connect with each other in shared work toward common goals, we see progress.  Today we will be talking with someone whose work in telling the important stories of coffee and producing events for connection is making a big impact. I am so pleased to welcome Henry Wilson to the show! Henry Wilson is the founder of the popular coffee news organization, Perfect Daily Grind as well as the founder of The Producer Roaster Forum. What started as a fascination for the stories of coffee, turned into a much larger enterprise which focuses on connection and bringing the best information and diverse perspectives to bear on the challenges that face our growing industry.  In this conversation with Henry we talk about his road to establishing these platforms and especially focus on the importance of collaboration, connection, and relationship through the Producer Roaster Forum and what we can apply from its example in our own efforts to connect and create a better future.    Links: www.perfectdailygrind.com www.producerroasterforum.com www.intelligence.coffee   Related episodes: 393 : The Tyranny of Taste w/ Kosta Kallivrousis 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! Sustainability Series #2 : Importing & Roasting 288 : The Truth behind Cheap Coffee w/ Karl Weinhold Sustainability Series #1 : The Farm 358 : Changing Coffee Through Proportional Pricing w/ Andy and Nanelle Newbom of Torque Coffee 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge   Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

Welcome to part 2 of a live series of interviews conducted on the show floor of @coffeefestshow Los Angels and PNW in 2022! ​​Today we will be starting off by talking with ​Shad Baiz of @lamarzocco.usa A long time machine tech in the coffee industry, Shad grew up around espresso tech and has 2 decades worth of experience in serving the industry. Shad Baiz is now the Southwest Sales Director for La Marzocco USA and spends his days helping cafe owners and coffee entrepreneurs determine the right espresso and coffee equipment for their operations. ​Shad and I talk about the advancing role of advancing tech in espresso equipment and what role craft still plays in this new era of automation. ​​Next we chat with Jeremy Lyman of @birchcoffee Jeremy co-founded Birch Coffee, a New York City-based coffee company, in 2009. Since then, the company has grown to 14 locations and is doing 10x the revenue it was doing by the end of year three. The focus of Birch is on service and the way they hire and manage staff has a lot to do with their success. In this conversation we go in depth on how they hire and then lead staff at Birch coffee to create their dream team. ​​Lastly we get to sit down with ​MelindJohn of @josumacoffee Melind John is the Chief Espresso Evangelist and Senior Coffee Bean Hunter at Josuma Coffee Company. This dual role reflects Josuma’s unique positioning as an espresso specialist, supplying not just a roasted bean (Malabar Gold Espresso) to cafes, offices, and home baristas but also green coffee beans to roasters for use in their espresso offerings. ​I sit down with Melind to talk about the foundational elements of achieving great espresso and the kinds of questions he gets at his long running session on the subject at Coffee Fest. links: www.LaMarzoccousa.com www.birchcoffee.com www.josumacoffee.com  ​​If you are looking for resourcing, clarity, inspiration, and just a really fun experience then I would suggest attending Coffee Fest Trades Shows! ​​You can get 50% off your registration by using the code “KEYS” when registering at www.coffeefest.com be sure to follow @coffeefestshow

Welcome to part one of a live series of interviews conducted on the show floor of @coffeefestshow Los Angels and PNW in 2022!  In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. ​​ ​​Today we will be talking with ​Manish Shah founder of Maya Tea. Manish Shah is the owner of Maya Tea Company, a Tucson, Arizona-based manufacturer and distributor of fine loose leaf tea blends. He began his tea company in 1996 with a single product, and has since grown and expanded his line to include over two hundred varieties of tea as well as an innovative line of chai concentrates. In this conversation we chat about tea trends and your business. ​​ ​​Next we chat with Stephanie Alcala of RGC Coffee. Stephanie Alcala is a trader specializing in sustainable coffee supply chains. She works for RGC Coffee, a family-owned importer whete she pursues her passion for agriculture and community economic development. We talk with Stephanie about sustainability and what it means to have a truly responsible supply chain. ​ ​The next guest is Maria Cleaveland. Maria Cleaveland is a food & beverage and hospitality professional with business development, strategic planning, finance and operations and brings an entrepreneurial spirit to every project. Currently she serves as North American Sales Director for Urnex Brands. Maria and I talk in this interview about the new innovations and tech making easier for consumers to have great coffee and what it means for coffee shops ​​ ​​Lastly we get to sit down with ​ the great Jim Ngokwey! Jim is managing partner at Mighty Peace Coffee, a social impact coffee importer and roaster that highlights the great coffees of the Congo. As a Congolese immigrant who now calls New York home, Jim dreams of the day when his country’s coffee will not be an afterthought or an exotic option that roasters try once every few years, but rather a mainstay for coffee companies across the country.  ​Jim and I talk about the ways roasters and coffee people can and should make room for origins like Congolese coffee and then the importance of purging diversity in our businesses as well as the bean counter.   links:  www.mayatea.com www.rgccoffee.com www.urnex.com www.mightypeacecoffee.com  

You might have the perfect checklist, SOP, policy, and plan to apply to you current situation, it might even make things technically better, but if you are in the wrong place, position, or even career then those tools can easily become anchors that hold you down.  Today on Shift Break we will be talking about the need to make sure that you are in a place that is right for you, how tools can help you discern this, and how to know the difference between something that is challenging vs something that is a sign that you're in the wrong place and need to seek change instead of more efficiencies.  Related episodes: 394 : Happy Coffee People w/ Wendelien van Bunnik In Praise of Long Term Imperfect Employment 331 : The 7 Deadly Sins of my Career 083: 6 Essential Books for your Professional Growth 243 : Encore Episode! “The Sleepwalking Barista (Owner)” Patience & Passivity : Career Advice for the Long Game 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 266 : Building Physical Resilience W/ Dr. David Dahl DPT, CAFS   Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co   Subscribe to KTTS Follow on IG @KEYSTOTHESHOP      

Why so serious? Coffee is a beverage that inspires a wide range of emotions but within the specialty industry in organizations, competitions, and businesses it has somehow moved away from one of the main emotions that draws so many to it. Happiness.  As we focus on improving our skills, pushing our craft, and solving problems, we also need to make room for fun, community, encouragement and create relations that relieve stress instead of creating it.  Today we are going to joined by someone whose own journey in coffee has taught her deep lessons about place, belonging, professional development and how being happy is an absolute necessity.  We are talking with the indelible Wendelien van Bunnik!  Wendelien van Bunnik is the 2019 Dutch Barista Champion, Dutch Aeropress ánd World Aeropress Champion. She started her career in coffee in 2010, and has competed in coffee competitions since 2011. She started her career as a barista, though after three years, she was employed at a Dutch specialty coffee roastery. Here, she was responsible for wholesale training and education for over 9 years. She has started her own business in 2021 as an AST, trainer and consultant.Though she is a trainer through and through, chances are you know Wendelien from her humorous and relatable content she shares on her Instagram account @wendeliendrinkscoffee . She is also the founder of The Happy Coffee Network: an open, welcome community space on an online platform, which launches in March '23. This Network is a friendly online place for barista's to connect, share experiences and knowledge as well as provide access to resources and support, no matter their level of coffee skill. In this episode we will be learning about Wendelien's journey into professional coffee, how she discovered her place and voice in the process, and what she has to say to us about finding happiness.  We discuss: Growing in coffee and taking control of career Maturing and learning humility The curse of having "expert" status Difference between something being hard vs wrong Burn out and hanging on to hope Finding the place and path that is right for you Validation, learning, and effective training The need for encouragement, community, and joy What is The Happy Coffee Network   Links: www.thehappycoffeenetwork.com Instagram: @wendeliendrinkscoffee  Instagram: @thehappycoffeenetwork   Related Episodes: 008 : Finding Joy in Coffee w/ Nathanael May 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 243 : Encore Episode! “The Sleepwalking Barista (Owner)” 077 : How you can Happen to your Career w/ Scott Anthony Barlow : A frame work for finding the right work 260 : Wait! Is your current Job actually the right Job? 292 : How to Take Charge and Drive Your Career w/ Ed Evarts   Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

The ideal for cafe management is that you can raise up and promote a barista from within the shop. Unfortunately that cannot happen in all circumstances and shop that needs to delegate management is forced to seek outside help.  On today's Shift Break i wanted to cover a couple tips for cafes to consider when seeking to hire a manager form outside the shop. I believe these things will help make this move a successful one for all involved.  Related episodes: 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 383 : How to Train a Manager 314 : The 6 Essential Qualities of Coffee Shop Leaders 261 : The Basics of Managing Managers 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles   Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co   Subscribe to KTTS Follow on IG @KEYSTOTHESHOP    

Specialty coffee has been defined by a difference in quality and taste for a very long time. It is the central value that creates the markets that we currently operate in. The problem with this though is that taste as a value is, in the end, a subjective opinion. While quality, taste, and serving the desires of customer is always important, how we go about the practice of taste making will either include or exclude those most impacted by out judgments. How can we balance the need to serve and be effective in what we have not, while building a better way for the future? Well, to talk with us about these and many other questions regarding taste is Kosta Kalivoursis of ally Coffee.  Kosta Kallivrousis is a Senior Account Manager with Ally Coffee and has been a fixture in specialty coffee for a very long time. He spend a great deal of his time researching coffee, community, and social movements and putting together some very thought provoking posts that challenge us to evolve into a better industry.  One such article was recently featured in the latest issue of Standart Magazine called "Against Taste". In it Kosta explore the idea of taste as a value that dominates and competes with the well being of those who produce the coffee we enjoy.  On this episode we will dive into this topic and tease out where we are, how we got here, and where we can go in the future if we move beyond the tyranny of taste.  We discuss The epiphany of the problem Why market access is not enough Dethroning taste as supreme value Who decides value?  Balance of input and market demand The International Coffee Agreement + Solutions from the past Well being as a value on par with quality Can we co create?  Allowing ourselves room for innovation Dialogue w/o threat Links: Kosta's Instagram @espresso_patronus    Related episodes:  Sustainability Series #1 : The Farm Sustainability Series #2 : Importing & Roasting Sustainability Series #3 : The Cafe Sustainability Series #4 : Consumer 288 : The Truth behind Cheap Coffee w/ Karl Weinhold 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee     Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

Community is an incredibly important part of our industry. In fact it is the number one thing cited by professionals as the main reason they love coffee. Unifying around a common love is so powerful and helps us all become better...or does it?  On today's Shift Break we will be talking about how community can often be a way to avoid difficult parts of working together and keep things at a perpetually shallow level of enthusiasm and keep us from making real progress both professionally and industry-wide.  Related episodes: 055 : Personal Growth & Development w/ Jared Truby, Cat & Cloud Coffee 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity 165 : The Art of Deep Listening w/ Oscar Trimboli SB: Don't Force Vulnerability SB: The Agreement Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co   Subscribe to KTTS Follow on IG @KEYSTOTHESHOP      

The journey of a barista often will lead to management. That particular role of leadership in the cafe comes with a host of changes that call on people to not only care for the quality and operations of the cafe, but the people themselves. Today we are going to be talking with Justin Duenne of Quills Coffee, a manager whose journey into the role is marked by a focus on team and the constant goal of providing a great experience for both barista and guest alike.  Justin began working in coffee in 2018 with Quills Coffee in Indianapolis. With a passion for coffee and community growing, Justin stepped into a manager role for the Indianapolis shop.  Throughout this time he’s helped Quills Indianapolis step into a new chapter of the company and location. Justin is also an accomplished musician and songwriter. In this conversation we will be talking about Justin's jouney into coffee and then into management and the lessons he has learned regarding leadership, and the importance of a great team We cover: Becoming a barista  Taking on and learning leadership Lessons in teamwork and relying on others Hiring and creating the vibe Delivering a great coffee experience The connection between music performance and management Thankfulness and the importance of perspective   Links: www.quillscoffee.com Justin on Instaram @justinduennemusic Justin's music on Spotify   Related Episodes:  054 : Founder Friday w/ Nathan Quillo, Quills Coffee 216 : Helping your Customers Brew at Home w/ Brian Beyke , I Brew my own Coffee Podcast 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee   Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

It is Founder Friday and boy is this a wonderful conversation with a wonderful person. You simply cannot underestimate the importance of what an owner brings to a cafe and business. You as a leader have the opportunity to bring meaning, soul, and vision that creates electricity and momentum for your staff and customers. This is exactly what today's Founder Friday guest brings to her cafe and its people. We are talking with Megan Wilson of Spuds Coffee! Megan Wilson was born and raised in Jamaica and moved to the United States to attend Johnson and Wales University where she would pursue and achieve a degree in culinary arts and food service management.  From a very young age she had a great interest in the kitchen. What began as a passion for baking would blossom and extend to a passion for cooking and coffee. Connecting with people, creativity, and serving her community is what drives her.  Recently, Megan opened the doors to her first establishment. Spud’s Coffee. There she and her team  strive to create a space that inspires and motivates others to create, think outside their box and get after that dream. It is firmly rooted in the purest expressions of genuine hospitality.  In our conversation we cover her entry into coffee from food service, the harrowing journey through the pandemic to open Spud's and the lessons and experiences she has had through its founding and operation thus far.  We discuss: History of hospitality and finding coffee The innate desire and mission to serve and care for people Leading and caring for a team Creating an intuitive and welcoming space Overcoming challenges in building the business Pivoting and creating community before open Learning along with your staff  Not letting fear and uncertainty stop you Counting the cost Operating the cafe and resilience Advice for aspiring and existing owners Links: www.spudscoffee.com Instagram: @spudscoffee Related episodes:  129 : Founder Friday w/ Casey & Jeremy Miller of The Mudhouse, St. Louis, MO 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga’s Coffee Roasters   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Even though it is one of the most objectively identifiable defects, the presence of tipping seems to continue to plagues roasters. With the end result ruining an otherwise perfectly roasted coffee, this largely preventable defect deserves special focus. In this episode of Rate of Rise we are going to be interviewing the great Rob Hoos who has dedicated a significant amount of his attention through a new downloadable booklet  aptly named "Tipping and It's Avoidance", to helping us mitigate tipping for good.  Rob Hoos is a coffee roasting consultant and owner of Hoos Coffee Consulting and Iteration Coffee. Rob is the author of Modulating the Flavor Profile of Coffee and has been a roaster since 2008. He has extensive experience in the specialty coffee industry, including roasting, training, purchasing, and profile evaluation. He is a subject matter expert for the Specialty Coffee Association (SCA) and conducts coffee roasting workshops online and in-person at his lab in Rainier, Oregon. In our conversation we cover: What is tipping and how is it unique among defects? The impact of tipping on taste What actually causes tipping? The kinds of coffees prone to tip.  Best practices during roasting to catch it happening Steps to avoid or eliminate tipping our roasting Links: www.hoos.coffee Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol Visit our sponsor ROAST MAGAZINE and subscribe! 

I am helping my clients establish values all the time. Having a clear understanding of what is important to you and your business is incredibly important because it informs everything you put your hand to. For this show, and in my consulting work, I have my own set of values that have been developing over the course of my career.  On today's Shift Break we will be talking about the 4 core values that guide and inspire KTTS, what they mean to me, and how they can also apply to the work you do in your shops.  I hope you enjoy!   Related episodes:  Scaling Values Bridging the Values-Actions Gap 329 : How to Teach Company Values to Your Staff Who you are vs What you Do 059 : Founder Friday w/ Joshua Boyt, Metronome Coffee   Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co   Subscribe to KTTS Follow on IG @KEYSTOTHESHOP              

Being competitive in business is often thought of in the same vein as being aggressive, leading with fear, and creating an us vs them scenario that is antithetical to community. The reality is that while we need to be competitive in order to run successful businesses, we need not do so in a way that alienates.  In today's episode you and I will talk about seven way to be what I will call "Consciously Competitive" in order make you business stand out in and become a better version of itself year over year. We discuss: Making space for staying connected Service and open communication Presence and involvement Well curated menus with fresh rotating options Don’t employ desperation and  Never bad mouth Trends and what they signal Generosity   Related episodes: Differentiation Takes Time! Customer Loyalty  Getting Them In By Getting Out! You are not your Competition 230 : Making room for Community in your Shop 181 : Organizational Self-Knowledge Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

The future of staffing our cafes depends on how effectively we hire and set up our teams for success. Rather than having an unsustainably low or high number of staff working, we need to create lean and effective teams of thoroughly trained, resourced, and well paid professionals.  Today on Shift Break we will be talking about investing into and professionalizing the barista role and how we can challenge ourselves and our baristas to do more and better with less and actually thrive in the process.  Related episodes: Simplicity is the MVP of the Cafe 248 : The 5 Elements of Resourcing your Team 356 : 5 Barriers to Progress in Your Coffee Shop 002: Master Your Workflow w/ Ryan Soeder 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 162 : Discussing “Baristastainability” w/ Jenna Gotthelf of Counter Culture Coffee Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co   Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

A lot has changed in coffee over the last couple decades. As roasters and baristas, our understanding of the current landscape of coffee processing, its impact on flavor, and the possibilities it contains will greatly determine our success. Thankfully our industry has some very bright minds who create clarity around the ever complex world of coffee, and one of those voices is here with us today.  Christopher Feran is a coffee industry consultant, green buyer, roaster and lapsed Q-grader with years of experience helping startups and established companies in the Midwest, California and New York City as well as exporters and coffee growers in producing countries like Guatemala, Colombia and Ethiopia.  A pioneering coffee professional, he regularly publishes thought provoking blogs and articles that have challenges and pushed the industry forward.  Most recently he has published the “sort-of glossary” to coffee processes; which inspired today's conversation.  We will be exploring the topic of processing, it's evolution, and how to think about their use and application in your roasting company   We cover:  Evolution of his understanding of processing Recent developments in processing Shifting expectations of terroir Who is driving these innovations? How much of our menu should be experimental? How some processes roast differently Who is buying these coffees? Pros or consumers? Processes create more consistency? Choosing what is right for you and employing patience First steps in adjusting your coffee roastery's program Links: www.christopherferan.com   Related episodes:  RoR #14: How to Roast New Processing Methods w/ Mike Ebert ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients 251 : Fermentation and the Future of Farming w/ Lucia Solis RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol   Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com    

Professional development and opportunities for betterment and advancing are areas that operators must bake in to the business as much as possible. If you are a barista, manager, trainer etc and you want to take advantage of those things, create opportunities, or simply take charge of your own development for a better future then you must focus on adding value. Today on Shift Break we will be discussing how to make yourself more valuable as an employee both in the job you have now and in preparation for the opportunities you have yet to encounter.  Related episodes: 292 : How to Take Charge and Drive Your Career w/ Ed Evarts 077 : How you can Happen to your Career w/ Scott Anthony Barlow : A frame work for finding the right work 226 : The Art of being Indispensable at Work w/Bruce Tulgan 015 : What to do if You don’t Advance w/ Anne Nylander : How to take the next step in your barista/coffee career 014 : A Barista’s Guide to Advancing: How to take full advantage of where you are and set yourself up for success in coffee 331 : The 7 Deadly Sins of my Career Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com   Custom branded mobile apps for your shop! www.espressly.co   Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Running a coffee shop means you take on a fair degree of risk. This is why having and understanding of insurance that is appropriate for your shop is critical. On top of that you need to make sure the insurance you do have is optimized and that you are providing an environment that puts safety first.  Unfortunately, while all small businesses carry the required insurance, it is often not optimized for their needs and the shop itself is run in a way that invites accidents rather than mitigates risk.  This is your livelihood and you own it to yourself, your staff, and customers to throughly explore these subjects. Today we are priviliged to get to talk all about these things with Brennon Pothetes of Butter insurance. Brennan Pothetes is the Co-Founder and CEO of Butter Insurance, which offers a more accessible and efficient insurance experience for coffee shops coupled with a safety program, making them more sustainable. He is a veteran entrepreneur with a background in insurance, banking and software development for companies like Bloom Credit, Rhino and Simple. At Rhino, he helped build a product that saved renters $500 million dollars since the onset of the pandemic by replacing cash security deposits with affordable insurance. This is a very helpful and informative conversation and I hope you apply these insights ASAP! We cover: Understanding insurance and the right coverage Why the big guys have teams How we make mistakes with insurance What you are made to get vs what you need Risk mitigation and safety The small print and getting blindsided Exclusions and Optimizing insurance Negotiating with landlords The importance of talking with your insurance person Safety education and checklists Links and resources: www.butterhq.com Risk + Safety Winter Checklist   Related episodes: 101 : Avoiding Legal Pitfalls in Retail w/ Specialty Coffee Attorney, Marshall Fuss 175 : How to Keep your Cool : A Fridge, Cooler, and Ice Machine Masterclass w/ Luke Peterson of The Maintenance Department! 197 : Getting the most from your Equipment w/ Melissa Vaiden of Counter Culture Coffee 128 : Terry’s Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine 239 : 5 Best Practices for the Best Small Business w/ Henry Lopez 334 : How to Approach Deescalation w/ Melissa Tucker of Mind Over Matters and Pathways to Peace   Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com