In order to have engaged baristas, owners and managers must first be willing to engage. Unfortunately we have a habit of stifling questions and feedback from the group of people who live closest to the systems we create and treat questions as either…
When we think of the craft of coffee we tend to think only in terms of the bean and beverage itself. The whole value chain of coffee has benefited greatly from continued emphasis on transparency and today we have the ability to track down almost every detail and variable of a coffee to accurately determine what went into the resulting …
As a roaster your career can go through many different unique phases, all of which will tech you different things about the craft, the business, leadership, and even entrepreneurship. Not least among the things you learn is how to use both resources and constraints as opportunities to serve others and grow as a roaster. These are the kinds of experiences …
The most important thing in coffee…is people. More to the point, managers and owners prioritizing hiring and caring for the right people, and baristas embracing taking responsibility for their own careers and how they show up in the shop vs blaming…
The world of professional specialty coffee can be both inspiring and intimidating with many customers and new baristas feeling lost in the mix of rules, methods, and information. How can we create a great experience for guests and staff who all really want to enjoy coffee and find their place in it? Today we get to learn from the story …
Having high standards is part of what it means to be in specialty coffee. While it is true that we need to have reasonable tolerances built into our expectations, we also need to be specific in our communication, resourcing, and expectations so people…
When Martin Mayorga first entered the coffee industry it was not as someone whose singular passion was the product, but the people and communities behind it that were unseen and more often that not, un rewarded for their work. Born in Guatemala City to a Nicaraguan father and a Peruvian mother, Martin’s early life was a mosaic of Latin American cultures and …
When we set goals it is usually because we have come to realize a need for change. In the cafe this can result in making a large scale transformational effort that can often fall flat, We want to evolve and grow our cafe or even ourselves but the…
Sample roasting empowers people with the knowledge of possibility locked in the coffee. Bringing sample roasting that provides for more continuity and better communication to more professionals in the value chain, especially at origin, is critical not just for how coffee’s potential is achieved but how the value of that coffee is distributed. Today we explore this dynamic through the …
Hospitality is a pursuit that relies on our ability to not only offer our guests excellence in quality, consistency, and interaction, but it also relies on us being able to select tools for delivery of our service that line up with our values. Mobile apps and order ahead systems have become a part of the fabric of the coffee shop …
