We like to be in control. The shop is your baby and you have all the authority in the world to assert yourself into the operations and correct things you see that are off. Trouble is that this is not always helpful and often can create more problems…
“Vietnam is the future of specialty coffee!” Today we are going to unpack this statement and discuss how the Vietnamese coffee movement is creating opportunity for a marginalized coffee variety and people with our very special guest, Sahra Nguyen! Sahra Nguyen is the founder & CEO of Nguyen Coffee Supply the first-ever specialty Vietnamese coffee company importing and roasting in …
Time and color in the roasting process are inextricably linked. We are fairly used to using time as a tool but what about color? Turns out that the color of your coffee is actually one of the most important but under-utilized, and poorly tracked metrics for determining flavor in the final roasted coffee. On this 5th edition of …
Time and color in the roasting process are inextricably linked. We are fairly used to using time as a tool but what about color? Turns out that the color of your coffee is actually one of the most important but under-utilized, and poorly tracked…
When we seek to change things in our coffee shops we often underestimate the amount of time and investment it will take to actually turn things around. I have experienced this both in my consulting as well throughout my career in cafe management…
Questions and conversation. They are powerful tools to bring clarity and inspire action. Perhaps nobody knows this better than those of us whose job it is to ask questions of experts across our industry to bring understanding to a global audience. Today I am so please to be sitting down for a conversation with one such person. He is the …
It’s Founder Friday! Today we get the honor of hearing the story of Gilly Brew Bar in Stone Mountain, GA from Daniel Brown and Nephthaly Leonidas. Started by Daniel Brown who was quickly joined by Nephthaly Leonidas, Gilly Brew Bar was founded with the mission to help people re-imagine coffee culture. This mission serves their main purpose, which is to disrupt …
Ever get frustrated that your staff are not doing things the way you want? I’m guessing you have. In fact if you are like most leaders presented with an issue in the shop you have probably also said, “That “should” not be like that.” or “They “should”…
A lot of how successful a shop is depends on the people who work in it. In the specialty coffee retail industry we can tend to hire based desperation, convenience, or nepotism. What we end up with then is problems in the work and culture that manifest themselves either immediately or down the road. Instead we need to prioritize the …
Even though you might want to, you can’t just chuck items in the garbage willy-nilly. I have been there, done that, and suffered the wrath. There is a better way to keep the menu fresh and get rid of items humanely and with deference to…
