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. …
426: Fostering a Culture of Continuous Improvement
Having an engaged staff that are motivated and inspired to not just get through the shift, but to truly invest into the cafe and help improve things is a dream shared by many owners. This culture where each individual team member takes ownership and finds creative ways to refine the operations, quality, and hospitality does not have to be just …
413 : Coffee Education and Training at Origin w/ Fabiola Solano of Soy Barista
In order to train people in coffee and barista skills you have to not only be a student of your subject, but also a student of your students and their unique context. In recent years we have seen an incredible explosion of coffee eduction in producing countries where the landscape of learning is among the most unique given their deep …
404 : Education, Home Brewing, and Launching a Roastery w/ Kyle Rowsell, September Coffee
Creating in depth, engaging, and ultimately helpful educational content is no easy task. Today the number of options we have for gear, techniques, and the coffee itself are daunting to say the least. It is this vast field of options that energizes the home enthusiast to passionately pursue coffee and for some they get into it so much, they turn …
372 : Milk Steaming Master Class: Science + Craft w/ Morten Munchow and Emilee Bryant!
Every day on bars across the globe baristas are using milk to create amazing drinks. For almost as long as coffee has been served in coffee shops, milk has been a staple ingredient. Yet, in spite of its ubiquity in coffee culture, we tend to focus (understandably) more on understanding and crafting coffee than we do the milk that today …
360: Encore Episode! Hosting Consumer Coffee Classes: 7 Tips for Success
In the shop we serve people the product of our own training and understanding. We also sell them ideas of what coffee can be and our customers will frequently be frustrated at the gap of quality between the shop and their kitchen. This is where consumer coffee classes come in. Before the pandemic we were already seeing a rise in …
357 : A Conversation w/ Michael Tan of JWC Roastery in Malaysia
Communicating, educating, and training boils down to how well you can connect with people to walk with them through information and transformation. If you want to be effective in these areas you need a whole lot of genuine passion and a desire to not just teach, but also to learn. Not many people in the industry embody this as much …
347 : Brewing Coffee and a Career w/ U.S. Brewer’s Cup Champion, Elika Liftee
Brewing a great cup of coffee is like crafting a career in coffee, it take intentionality, consistency, and a humility that keeps in mind the end goal of all your efforts. These are some of the qualities that make today’s guest, Elika Liftee, not just a brewing champion, but an example of professionalism we can all be inspired by. Elika …
345: A Conversation w/ 2022 U.S. Cup Tasters Champion, Julien Langevin
Accurately tasting coffee can be a daunting task. Add to that the pressure of competition or just the daily work of the bar, and being focused, confident, and at ease while dialing in or making flavor determinations seems all but impossible. These are all however attributes that today’s guest possesses and has honed over their career to be able to …
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 …
