STANDING FOR THE ART OF COFFEE 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 …
040 : Pour Over & Batch brew pt 2 w/ Ryan Soeder
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 …
039 : Lessons from the Restaurant Industry w/ Eric Cattiatore : The 6 traits of the most successful restaurant professionals
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 …
037 : Chocolate & Coffee w/ Brian Beyke : Understanding Craft Chocolate
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 …
034 : Pour Over & Batch Brew w/ Ryan Soeder
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 …
032 : Making Order out of Chaos : Dealing with Groups Ordering in the Cafe
Fear, frustration, stress…we all have experienced one or more of these feelings when we deal with groups in the cafe. Be they a family, friends, or study group we can sometimes have trouble managing the group dynamic and the chaos that can often accompany it. In spite of all this though the group does not represent a hurdle to jump over …
031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career
Click here to SUBSCRIBE! Being a new barista can be both very exciting and very stressful. There is an almost never ending list of policies, recipes, practices, and rules that make up this new work of cafe service you are now immersed in. On today’s show you and I talk about some essential tips that will help you not only navigate …
025 : Mastering the Art of Training w/ Dave Stachowiak : Coaching, Leadership, education , and how to communicate your coffee and barista knowledge so it sticks
Dave Stachowiak (STA-HOW-VEE-AK) is the host and founder of Coaching for Leaders, a top 10 careers podcast on iTunes downloaded over 200K+ times monthly. Coaching for Leaders was recently selected by Inc. Magazine as one of the 12 Podcasts That Will Make You a Better Leader. Dave was also listed as one of the 25 professional networking experts to watch …
023 : U.S. Barista Champion, KYLE RAMAGE! We chat with Kyle about his recent victory, details of his presentation, thoughts on specialty coffee, and lessons he’s learned on the road to winning the title
Fresh off his victory in Seattle, Kyle Ramage of Mahlkonig USA took some time to talk with us about the competition. We get into the details of his routine, his drinks, his presentations message, his dry ice frozen coffee and the challenges/lessons he experienced on the road to winning the U.S. Championship title. LINKS: www.keystotheshop.com www.mahlkonig.com www.worldcoffeeevents.org www.cafeshow.com …
021: How to Leverage you Performance Review : 7 Tips for how Baristas can the Most out of the Review Process
021: How to Leverage you Performance Review : 7 Tips for how Baristas can the most out of the Review Process Reviews can be a great experience. They can also be frustrating and challenging. They key is in how you go into the review and how you respond to the feedback given. Today we will cover 7 tips that will …
