Community exists all around us. When we start a coffee shop we see the blossoming of community in our customer base, baristas bonding with one another, and then across the industry people of similar interests who are desirous to learn, grow, and connect make an effort to establish friendships. One of the ways these communities thrive is when people step …
322 : A Conversation w/ LaNisa Williams of Barista Life L.A.
Creating a path forward and up in the coffee industry sometimes requires we take matters into our own hands and build the opportunities for ourself and others that we don’t see. This is exactly what today’s guest, LaNisa Williams did with Barista L.A. LaNisa Williams has been in coffee over 14 years as a barista, manager, trainer/educator, and all around …
319 : A Conversation w/ World Barista Champion, Diego Campos of Colombia!
This year the World Barista Championship was held in Milan, Italy. The winner of that competition accomplished not only a historic win as the first world champion to hail from Colombia, but accomplished a life long dream born from a long history of developing as a person and a professional all to better serve others. Today we get to talk …
313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee
Training and education is an ongoing process. Not just for those we are training but also for ourselves as trainers and educators. If we adopt the same type of “always learning” mentality we want to see in other, then the way we understand and conduct training will change over time. Today we will be exploring training and education through the …
309 : A Conversation w/ Sarah Allen and Ken Olson of Barista Magazine
Few things are as essential to the global barista community as Barista Magazine. For 16 years they have been “Serving people Serving Coffee” Ā and advancing the knowledge, craft, and profession of the barista with every issue. Barista Magazine gives a platform and voice to the vibrant and amazing people who make amazing coffee and today we get to talk with …
308 : A Conversation w/ Italian Brewers Cup Champion, Alessandro Galtieri
Italian coffee has shaped how the world understands coffee and cafe culture. These days there is a movement to take the traditional Italian way of of getting a coffee and elevate the quality and the experience making it a truly specialty coffee experience. At the heart of that movement is Aroma Caffe todays guest, Alessandro Galtieri. Alessandro has owned and …
306 : A Conversation w/ 2004 U.S. Barista Champion, Bronwen Serna!
Today we get to chat with 2004 U.S. Barista Champion and legend, Bronwen Serna! Bronwen has been a practicing Coffee Professional sinceĀ 2000, a Professional Barista, Roaster, and Barista Trainer, a Certified Instructor and AssessorĀ with the Specialty Coffee Association. Her love of coffee precedes her experience, where sheĀ manages to frequent many coffeehouses all over the world and became a Barista after …
298 : A Trophy, or Atrophy?
Winning coffee awards and competitions is pretty cool. There are many benefits to pursuing accolades for your coffee shop through such as marketing opportunities, sharpening skills, energizing staff, and networking. The question we have to ask ourselves though is, just how critical are competitors and awards tot he success of our shops and what metric should we be using to …
297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee
A big issue with coffee education is accessibility. Much of the practical information that leads customers and coffee professionals alike to understanding, buying, and brewing great coffee is either locked away in our roasteries and cafes or hurried in a sea of misinformation. That’s where Leaderboard Coffee comes in. Today we are going to talk with the founder of Leaderboard …
296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles
Training staff to become productive, competent, and confident members of the team is a massive challenge all coffee shops face. In spite of our best efforts we often end up with baristas who have completed training but are still not ready to work the bar effectively and this brings about frustration for everyone. There is a better way and today …
