Every day in the cafe we are called on to communicate “in the moment”. Whether we are baristas, trainers, managers, or owners ; how effective we are in those moments determines the culture and effectiveness of our business. Wouldn’t it be great if there were tools and methods formed specifically to help you not freak out under the pressure of …
454: Creating a Vibrant Coffee Bar w/ Charles Babinski of Cafe 143 in Sydney, AUS
In our quest for success in the coffee shop business we embrace the busy and frenetic pace that is assumed as necessary to bring us fulfillment. As we work we can often lose touch with the thing that drove our passion in the beginning. While scaling and ambition have many benefits, there always remains the need to connect with deep …
446: Building a People-First Coffee Tech Culture w/ Jason “Double J” Johnson, Black Rabbit Service Co.
As the tools we use to craft coffee multiply, so too does the need for companies to keep the machines running well. Service techs are an essential segment of the industry and in an industry based on hospitality and service, it is important that a tech is able to not just diagnose and fix machines, but is able to work …
440 : What Should Scare You About Coffee
Working in coffee, you come across a lot of unexpected career pitfalls. Things that you may not have expected that can lurk just around the corner and lead us off track in our careers and our businesses. That should scare us. At least it should make us vigilant to pay attention and walk out our careers in a way that …
437 : The New Age of the Barista: Mindsets + Habits for Success
What does it take to be successful as a barista or even just a coffee professional today? I believe the main differentiator for cafes is the experience and the main differentiator for baristas is how they approach their role. This will determine what they can glean from their current position and who they become in the process of carving out …
436: Stop Burn Out! and Make Work Effortless w/ Greg McKeown | Best Selling Author “Effortless”
How many times have we heard that we are supposed to give work our all? Give 100% or even 110%? And then we wonder how it is that professional baristas, managers, and owners burn out on a regular basis. I’d say it is high time we look at how we take on the work of the cafe work so that …
410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee
Tenacity, humility, and curiosity. Whether you are working as a barista, competing, opening your own shop and roastery, these are character traits that are essential for success. Today we are talking with someone whose long career in coffee has been characterized by these values. We are chatting with the new U.S. Barista Champion, Isaiah Sheese! Isaiah Sheese is the Owner of …
397: Diversity and The Color of Coffee w/ Keith Hawkins, The Color of Coffee Collective
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 …
394 : Happy Coffee People w/ Wendelien van Bunnik
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 …
379 : Encore Episode! How to Deliver Difficult Feedback w/ Tom Henschel : Plus Bonus Content
Communicating hard things is hard! The good news is that is does not have to be ineffective or worse yet, turn into something problematic or toxic. There are ways to deliver necessary feedback to employees (or anyone for that matter) that will not only show that person respect but also allow you your dignity as well. I wanted to re-share …
