The world of coffee trade and commerce is complex to say the least. The difference between a business that succeeds and one that flounders is largely based on how well we know the business of coffee and how we move wisely within it as we establish and grow our shops and roasters. The consistent nurturing and success of our business …
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 …
445: Evolution of the Machine-Barista Relationship w/ Ryan Willbur of Synesso Coffee Systems
The magic baristas can render from coffee relies on not just their skill and the incredible efforts from producers and roasters, but also on the quality of the equipment they have to work with. Over the past couple decades the quality and consistency of machines has improved in massive ways. Much of the reason for this lies with the way …
444: Founder Friday! w/ Julia Peixoto Peters of Peixoto Coffee, Arizona
Between the moment a farmer hands over their crop, to the moment a barista hands a customer a cup of that same coffee, there is a complex system that will either bring hope and equity to those most vulnerable, or reinforce the hopelessness that is too common with those who cultivate the coffee we love. Today’s guest grew up seeing …
443: Want Impactful Messaging? Keep it Simple! w/ Author Ben Guttmann
Why do we overcomplicate things? Certainly details matter with SOPs , recipes, etc…but communication to our customers and staff can often be more confusing than helpful in delivering the impact and purpose we intend. The coffee shop is a dynamic place with a ton of inputs and noise swirling together. Having a simple clear way to communicate will help cut …
441: How to Achieve Operational Excellence w/ Laila Ghambari
A coffee shop cannot survive without having excellent operational systems and tools that bring together and make consistent all the craft, values, and magic we want from a cafe experience Just like the work of a barista, 75% of what we do in ownership and leadership has to do with the things that happen off bar. The foundations of business. …
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 …
Founder Friday! Youth, Foster Care, and Human Connections Through Coffee | w/ Miah Sommer of Astute Coffee in Omaha, NE
More than 23k youth age out of the foster care system each year. Many of these young people, because of the trauma and instability, end up at higher risk of addiction, homelessness, financial instability and worse. One man whose own past parallels those he seeks to serve, has been working to change this seemingly hopeless cycle through founding a …
438 : How to be the CEOwner w/ Erin Young of Red Buffalo Cafe
Opening a running a successful cafe is no easy task. I requires passion as well as attention to the details around systems, relationships, and being able to grow yourself as a leader in that environment. Today we are going to be exploring one owners journey who not only has done this well, but has just published a book about her …
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 …
