Welcome to the last episode in the “Thinking Differently” series brought to you by Ground Control! We are ending on an amazing episode this week as we are going to be talking with the amazing, James Combs of Combs’ Coffee in Corinth, Texas! James Combs founded Combs‘ Coffee in 2013 by visiting East Africa on a sourcing mission with a …
Special! “Thinking Differently” Series | 1% Better w/ Paul Magda of Pause Coffee House
Welcome to the next episodes in the “Thinking Differently” series brought to you by Ground Control! On today’s episode we are going to be talking with the co-founder of Pause Coffee House in Sacramento California, Paul Magda! Paul and his business partner Edward are 1st generation immigrants who for the past 6 years have worked diligently to create Pause …
RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak
Thermal dynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermal dynamics should we be familiar with and what methods of controlling it are best? In this month’s installment of the Rate of Rise series to you by Roast magazine we will be addressing …
Special! “Thinking Differently” Series | Filipino Coffee w/ Ron Dizon of Teofilo Coffee!
Welcome to the first in a series of three episodes focused on “Thinking Differently” brought to you by Ground Control! On today’s episode we are going to be talking with the owner of Teofilo Coffee Company, Ron Dizon. Teofilo started as a farmers market stand roasting and serving Filipino coffee. Having been born in the Phili[oiines and raised in the …
272 : Coffee for Dummies w/ Major Cohen
How we talk about coffee, relay information about coffee, and represent coffee to our customers and consumers in general, not only determines their attitude toward coffee but will literally shape the coffee industry. Often we get bogged down with details, side tracked with minutia, and overwhelm people in our bid to show them how precious coffee is to us. What …
271 : Why the Cash Register Controls Everything
One of the most neglected areas of the bar happens to also be the most important. The register. Not because it is where we handle money (although that is important) but because it is where we make first impressions and guide the experience of both the customer and our coworkers. The register controls everything but we treat this station as …
RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee
If this least year has shown us anything, it is that life is unpredictable and can sometimes throw a wrench into our plans, causing us to go into emergency mode. What do we do when this happens? What is our plan for when the roastery goes down? If you are like most busy owners, you probably don’t have much of …
264 : A Conversation with Abner Roldan of Cafe Comunion and La Crema Podcast!
On today’s episode we get to have a conversation with Abner Roldan who, along with his wife Karla Quiñones founded one of Puerto Ricos best coffee shops, Cafe Comunion. Abner is also Puerto Rico’s latte art champion 2014 & ’15, a member of the Barista Magazine Editorial Board AND the recent Sprudgie Award winner of Best Coffee Podcast! (La …
260 : Wait! Is your current Job actually the right Job?
Sometimes everything will seem to suggest that leaving our job or career in pursuit of something better is the best option. But is is always the best option? What if the job we have now is actually the perfect one for us? What might we be missing out on if we leave and how do we get clarity to make …
259 : Solving Toxic Customer Service Culture
We have created a monster. Over the years our quest to please the customer has turned toxic as it ignores the well being of our staff and enables entitled, rude, and even abusive behavior. All this in the name of the miss guided notion that “The customer is always right”. In today’s episode we will be exploring this toxic customer …
