Welcome to this special edition of the Founder Friday series! We have an incredible collection of interviews from some of the world’s best coffee shop operators and entrepreneurs. Within each interview are gems of wisdom that help us move ourselves and the industry forward. In this special edition of Founder Friday I went back into the archives to mine those …
342 : A Conversation w/ 2022 U.S. Barista Champion, Morgan Eckroth!
Morgan Eckroth is the new U.S. Barista Champion! Part of the point behind competition is setting the stage for conversation around ideas ranging from social issues to the hands on craft of coffee. In both these areas there are far reaching implications for what the industry latches on to and is inspired to continue developing. On such theme is merging …
RoR #14: How to Roast New Processing Methods w/ Mike Ebert
As new processing methods become more popular and prominent, roasters must pivot and adjust how they approach them in order to get the best possible result. Processes like honey and pulped natural present unique challenges for even the most veteran roasters. The good news is that there is a growing family of best practices that will help you see success …
341: How to Think About Success
How do you think about success and your coffee shop? For many people it boils down to financial metrics only which, in the long run, may not bring the kind of fulfillment the we seek when we first set out to begin in coffee. In fact without some more nuanced goals and metrics for success, even the profitability will and …
340 : Encore Episode of “10 Reasons to Love the Customer”!
It is the 5 year anniversary of episode #19 titled “10 Reasons to Love the Customer”! Coffee professionals tend to pit themselves against the customer as and us vs them battle. The original episode in 2017 was inspired by a magazine article about what baristas hate about customers. This mentality does not good for anyone and because we easily fall …
339 : What Good Barista Training Produces
What does you baristas training produce? For many shops barista training is a loose and rushed experience that falls short in equipping staff with what is needed to succeed. It also creates stress in leadership who desperately want to see good results but through poor mindsets toward training, sabotage the chance of seeing them. In today’s episode we will be …
RoR #13 : The NORM ROAST Protocol w/ Dave Baxter
How do we test the energy efficiency, emissions, and impact of or roasting machines?. We all want to be responsible with our environmental impact but all we have to go on for data is supplied by marketing from the manufacturer. Â Wouldn’t it be nice to have a real measure of the performance of a roasting machine? Well that is exactly …
338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan
In order to have clarity on how to operate effectively in coffee we need to view it thought a global lens. The tapestry of people and cultures that make up our industry are rarely represented and even less often do they benefit from coffee culture. The answer to this problem is something that today’s guest calls “The Sepia Coffee Project”. …
337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles
Diana Martinez is one of those people that I am thrilled to see find success in coffee. She had a dream to open a coffee shop and consistently pursued knowledge and experience right out of the gate by working at a roastery and coffee shop then setting up a simple table on a sidewalk in her neighborhood to serve good …
336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee
It’s not very often you come across someone who has spent decades as a true example of what it is to be an exemplary manager, leader, and professional. When you do find them you better be prepared to absorb their wisdom and let it help guide your own career. Well, today we are privileged to sit down with …
