This year we got to learn from some of the best owner/operators around in the Founder Friday series. In this episode we go through from the beginning and listen in to some key points made by each of our superstar guests. Looking back at the kind of lessons and insights we heard, I am just amazed and grateful to be in an industry so rich with generous and talented people making a difference in specialty coffee. You definitely not want to miss this episode.
With this episode we conclude a full year of Keys to the Shop. Thank you so much for listening, subscribing, rating, commenting, sharing...all of it. I am blessed by you all and am looking forward to what in store for 2018!
Happy New Year!
P.S. Still time to vote for KTTS for "Best Coffee Podcast" visit: http://sprudge.com/vote
Links to past Founder Friday episodes:
#1: Taylor & Shem Doupe / Cafe Soleil
#2:Maxwell Mooney / Narrative Coffee pt 1
#3:Jonathan Rubenstein / Joe Coffee
#5: Chelsey Walker-Watson / Slate Coffee Roasters
#6: Katie Startzman / Native Bagel Co.
#7: Maxwell Mooney pt 2 (brick and mortar report)
#8: Kathy Turiano / Joe Bean Coffee Roasters
#9: Jason Card / Journeyman Coffee
#10:Nathan Quillo / Quills Coffee
#11:Joshua Boyt / Metronome Coffee
Well 2017 is pretty much in the bag and it has been a year filled with great guests, great topics, insights, information, inspiration, and tools to help us grow. In this episode we go over some of the best lessons learned this year. It is all arranged according to the arc of a coffee career. Starting with lessons for beginning baristas, getting promoted, moving on, being a great boss, serving your people and the customer well, training, and our impact on the coffee farm.
It has been fantastic to see what a wide range of subjects we've been able to learn about this year and I look forward to the adventures ahead of us in 2018 discovering many more Keys to the Shop!
In this episode we covered the following past shows:
1. ep#31:Essential Advice for New Baristas / #14: A Baristas Guide to Advancing / #15: What to do if you Don't Advance
2. ep#52: Solving Co-worker Conflict w/ Tom Henschel
3. ep#28: Why it's OK to be the Boss w/ Bruce Tulgan
4. ep#04: Leadership in the Cafe: 10 steps to being a people first Leader
5. ep#13: Leadership & Management Masterclass w/ Eva Attia
6. ep#25: Mastering the Art of Training w/ Dave Stachowiak
7. #02: Master your Workflow w/ Ryan Soeder
8. ep#19: 10 Reasons to love the Customer / #16 Raising the Bar on your Customer Experience w/ Michael Butterworth
9. ep#55: Keys to Personal Growth and Development w/ Jared Truby
10. ep#60: Serving the Coffee Plant w/ Hanna Neuschwander
Email me : Chris@keystotheshop.com
There are a ton of factors that influence the flavor of coffee. Some of the most significant factors happen during the roasting process. Todays guest, Rob Hoos is author of the book Modualting the Flavor Profile of Coffee, a book that breaks down and explores those elements inherent in the roasting process. In this episode we talk about the book, his perspective on the roasting industry, the relationship between production and the shop, how the water and ratio you use in brewing may be giving you an inaccurate view of other roaster's coffees, how best to give feedback to the roaster, and how 83 point coffees can save the world. There's a lot more and I hope you enjoy this conversation with the great, Rob Hoos!
Coffee Technology by Michael Sivets
2017 World Barista Champion, Dale Harris of the of Has Bean Coffee in the UK talks with us about his winning presentation, lessons from both his professional and competition career, his advice to baristas, and what are the most pressing things that we in coffee service should be focusing on and more! Dale brings both an elevated and grounded view of specialty coffee the table and it was just a great honor to get to learn from his experiences. I hope you find this conversation as inspirational as I did.
Voting for the 9th annual Sprudgie Awards is open!
Vote for Keys to the Shop for "Best Coffee Podcast" Click here
When it comes to coffee, what do you think of when I say "Brazil"? Chances are good that some of the things that come to mind are, in fact misconceptions. On today's episode, Kelly Stein, Host of the Brazilian coffee podcast, Coffea, helps us explore the true bounty and quality that Brazil has to offer, dispel myths that plague the country, and gives us actions we can take to properly relate the coffee of Brazil. The information in this interview can be applied to all coffee and I hope we can walk away from this conversation having a different mindset toward both Brazil and the way we approach origins on the whole.
I highly recommend this special episode in English: What you should know about Brazilian coffee.
OTHER LINKS IN ENGLISH:
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