Welcome to part 2 of a live series of interviews conducted on the show floor of @coffeefestshow Los Angels and PNW in 2022! Today we will be starting off by talking with Shad Baiz of @lamarzocco.usa A long time machine tech in the coffee…
Welcome to part one of a live series of interviews conducted on the show floor of @coffeefestshow Los Angels and PNW in 2022! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important…
You might have the perfect checklist, SOP, policy, and plan to apply to you current situation, it might even make things technically better, but if you are in the wrong place, position, or even career then those tools can easily become anchors that…
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 …
The ideal for cafe management is that you can raise up and promote a barista from within the shop. Unfortunately that cannot happen in all circumstances and shop that needs to delegate management is forced to seek outside help. On today’s Shift…
Specialty coffee has been defined by a difference in quality and taste for a very long time. It is the central value that creates the markets that we currently operate in. The problem with this though is that taste as a value is, in the end, a subjective opinion. While quality, taste, and serving the desires of customer is always …
Community is an incredibly important part of our industry. In fact it is the number one thing cited by professionals as the main reason they love coffee. Unifying around a common love is so powerful and helps us all become better…or does it? …
The journey of a barista often will lead to management. That particular role of leadership in the cafe comes with a host of changes that call on people to not only care for the quality and operations of the cafe, but the people themselves. Today we are going to be talking with Justin Duenne of Quills Coffee, a manager whose …
. It is Founder Friday and boy is this a wonderful conversation with a wonderful person. You simply cannot underestimate the importance of what an owner brings to a cafe and business. You as a leader have the opportunity to bring meaning, soul, and vision that creates electricity and momentum for your staff and customers. This is exactly what today’s …
Even though it is one of the most objectively identifiable defects, the presence of tipping seems to continue to plagues roasters. With the end result ruining an otherwise perfectly roasted coffee, this largely preventable defect deserves special focus. In this episode of Rate of Rise we are going to be interviewing the great Rob Hoos who has dedicated a significant …
