Pour over & batch brew. Each method of brewing has it's strengths and weaknesses and depending on what message you want to communicate in your shop you will likely find one to be better suited to assist you in that cause. Today in Part 2 of our discussion, Ryan Soeder breaks down the pros and cons of each method along a frame work of Labor, Training, Speed, Aesthetics, Equipment cost, and Waste. Along with this he sets out some important ground rules for implementing each method into the cafe. There are a lot of great insights and tools discussed here.
Enjoy!
Links
Shops mentioned
- Intelligentsia Coffee
- Sunergos Coffee
Ryan's Glass Work
- Marble Party
Eric Cacciatore is the host of the #1 Podcast for the restaurant industry, Restaurant Unstoppable! A podcast that brings together some of the best and most successful hospitality professionals and seeks to draw out wisdom, advice, and insights to help us also be successful in our hospitality careers. In this weeks show Eric is sharing with us the top 6 things that he has seen as the common traits and actions between the over 300 professionals he has interviewed. Whether you are a barista, manager, owner, or trainer we can definitely learn something from the restaurant world that can help us in our coffee careers. You will leave this episode feeling inspired, energized, and Unstoppable!
LINKS:
Resources/ restaurants/Chefs Mentioned:
He's Back!!! Maxwell last joined us on the show back in February 23rd on episode #11 before the opening of his first brick-and-mortar space for his company, Narrative Coffee. It's been 4 1/2 months and Narrative has had their soft opening, grand opening, and Maxwell has learned a lot through the process. Now he is back on the show to give us a glimpse into his first couple months being open for business and how it is shaping him, his staff, and his community. I know you will enjoy Part 2 Narrative Coffee's Story!
LINKS:
- Narrative Coffee Pt. 1 / Episode 11 of KTTS
- Roasters Mentioned:
- Veltons Coffee Roasting Company
- Spotted Cow
Chocolate and coffee seem to be made for each other! Whether you are having a simple well made mocha or pairing a bar with a single origin espresso, chocolate can compliment, enhance, and make more accessible the specialty coffee we serve. Yet, as much as we know about coffee, we tend to fall short when it comes to this very important part of our shops menu and offerings. This week we are talking with coffee pro and chocolate enthusiast, Brian Beyke to help us understand the world of craft chocolate and how we can make steps to level up our chocolate offerings in the cafe to better compliment the coffee we are so proud of. I learned a lot in this chat and I know you will too! Enjoy!
Brian is the Director of Digital Sales, Marketing, and Communications for Quills Coffee in Louisville, KY. He is also a co-host of both the I Brew My Own Coffee Podcast and Unwrapped - A Conversation About Chocolate podcasts.
LINKS:
Craft Chocolate Makers Mentioned:
VISIT OUR SPONSOR!
This week we get to chat with 2014 World Barista Champion from Japan, Hide Izaki! We talk about his path to the WBC, the distinctive traits of the Japanese coffee culture, what has he learned and experienced in his travels , the importance of failure, what is his #1 piece of advice to baristas, and how we can build our industry by listening t the consumer.
It was such an honor to have Hide on the show and I know you will enjoy this conversation as much as I did!
LINKS
Cafe's Mentioned:
Visit Our Sponsor, PRIMA COFFEE!
We are in a Consumer Revolution! The home barista - coffee brewer- coffee drinker makes up 70% of coffee consumed in the U.S. and has access to a lot of great information, training materials, resources, and gear to help them get a truly great cup of coffee. Unfortunately, there is still a lot of misinformation and bad gear out there making it hard for consumers to consistently get the best we have to offer in specialty coffee.
Never fear! Today we talk with the founder of the world's first consumer coffee festival "Coffee Con", and author of "The Art and Craft of Coffee" Kevin Sinnott! Kevin has made it his job for over 2 decades to bridge the gap between the consumer and specialty coffee through writing about coffee, reviewing and recommending gear to the home enthusiast, and now bringing pros and consumer together at his ground breaking event, Coffee Con.
We talk about how Kevin came to be an ambassador to the coffee enthusiast, the perspective of the consumer, and how we who work as professionals can better serve them in or shops.
LINKS:
Kevin's Book: The Art and Craft of Coffee
Related KTTS Episodes:
Episode 19: 10 Reasons to Love the Customer
Episode 30: Matching Your Service to Your Quality w/ Casey Underkofler
VISIT OUR SPONSOR
FOR GREAT GEAR!
Pour over coffee is often seen as a sign that you take coffee seriously. It implies a level of quality not usually reserved for plain ol' batch brew. Batch brew is seen as a bit more pedestrian. Customers may even assume that, compared to pour over, batch brew is inferior in quality. The truth? It all depends. Today we take the red pill with past guest Mr. Ryan Soeder, Q.C. & Barista Trainer at Sunergos Coffee! We discuss the variables, circumstances , and processes involved in making decisions about both methods as it relates to your shop and the message you send to your customers.
Enjoy!
LINKS:
Related Episode: 002: Master Your Workflow
Ryan on Instagram @ryansoeder
On this edition of Founder Friday we go to a small town in rural Kentucky to hear about Katie Startzman's venture into bagels, coffee, and the adventures of business ownership! You will leave this conversation energized and encouraged as she shares the details of how she made her vision a reality in Berea, KY. We talk about hiring, researching your business ideas, how to be ok with spending money, and a lot more.
I know you are going to get something valuable form this conversation.
Enjoy!
Links:
Related Episodes:
Resources Mentioned:
- E-Myth Revisited by Michael Gerber
- Restaurant Succes by the Number by Roger Fields
- Setting the Table by Danny Meyer
Fear, frustration, stress...we all have experienced one or more of these feelings when we deal with groups in the cafe. Be they a family, friends, or study group we can sometimes have trouble managing the group dynamic and the chaos that can often accompany it. In spite of all this though the group does not represent a hurdle to jump over But an opportunity to embrace! On todays show we answer a question sent in by a KTTS listener on how to effectively manage this very thing.
Be prepared to walk away empowered to view groups in a new light.
Enjoy!
Books recommended:
- Setting the Table: Danny Meyer
Related Episodes:
- Ep: 030: Casey Underkoffler / Matching Your Service to Your Quality
Being a new barista can be both very exciting and VERY stressful. There is an almost never ending list of policies, recipes, practices, and rules that make up this new work of cafe service you are now immersed in. On today's show you and I talk about some essential tips that will help you not only navigate you first few weeks on the bar but advice that will help guide you throughout your entire career.
If you are a manager this episode is great to share with your new staff and even some of your veteran employees.
Enjoy!
-Chris
Resources mentioned LINKS:
- It's OK to Manage Your Boss-Bruce Tulgan
In coffee service we pour over the details of the coffee's quality in great detail. Often though we can over look the details that make up a complete coffee experience. The way customers experience our coffee, in no small part depends on how we have looked after the fine points of service in how we present the ourselves, space, and the coffee itself. Today we talk with Casey Underkofler, Assistant General Manager at The Bachelor Farmer Cafe in Minneapolis, MN to get some practical and actionable tips on how we can match our service to our quality.
Enjoy!
Links for this Episode:
Barista Magazine Article: All the Little Things
(Search the April/May Issue)
Related Episodes:
KTTS 007 : 4 Keys to an Effective Checklist
KTTS 016 : Raising the Bar on Your Customer Service / Michael Butterworth
The SCAA (Specialty Coffee Association of America) and the SCAE (Specialty Coffee Association of Europe) have recently merged to form the SCA (Specialty Coffee Association) but what does that mean for those of use who work in retail?
What are the plans and goals of the SCA when it comes to their retail members? Is joining the Association something you should do for yourself or for your business and staff? In this week's episode we talk with SCA Vice President Heather Perry to get more details about what to expect and how we might participate. I believe you will gain a lot of clarity from this episode as Heather lays out all that has been going on and what is in store.
Enjoy!
Heather Perry, Vice President of the SCA, is also a 2 Time U.S. Barista Champion and 2nd Place world Barista Championship finalist. She is Vice President of Klatch Coffee, a 20 year old California based roaster/retailer and has served in association leadership positions for over 12 years.
Helpful Links:
Heather's Email: Heather@klatchroasting.com
Ellie Hudson's Email: ellieh@sca.coffee
https://sca.coffee/education-1/
Today we are talking with noted author, speaker, and researcher, Bruce Tulgan about his powerful book, "It's Ok to be the Boss". We talk about the myths that managers believe that lead to what Bruce calls "The Under-Management Epidemic" and the very practical and simple solutions we can employ to become a great boss, truly empower our people, gain clarity, and create a great work culture at your coffee bar.
This book has had a huge impact on me and I know you will also be impacted and pushed toward being a great boss. I hope this interview is on,y the beginning for you.
Enjoy!
LINKS:
RELATED/MENTIONED EPISODES:
KTTS 021: How to Leverage Your Performance Review
KTTS 003:Pete Licata:The role Of Mentorship in Specialty Coffee
Resources: www.keystotheshop.com
It's Founder Friday #5 !!! Today we get to talk with Chelsey Walker-Watson, co-owner of Slate Coffee Roasters / a family owned roaster/ retailer in Seattle, Washington. We discuss her amazing 2nd place U.S. Brewers Cup Competition routine, How she got into the coffee industry, the story of Slate Coffee, how they run things, their expansion, and the values that drive them.
Slate is a true gem in the coffee industry and after hearing from Chelsey today you will no doubt be encouraged and also be looking for an excuse to go out and visit their shops for more inspiration.
Enjoy!
Instagram: @slatecoffee
Chelsey's Brewers Cup Routine is at 9min 40sec in HERE
Episodes Mentioned:
The Coffeetographer: http://www.keystotheshop.com/podcasts/24-2/
Roasters are the heart beat of specialty coffee. They transform the fruit of so many peoples labor into the coffees we know and love. Today we get to hear from none other than the new U.S. roasting Champion himself, Mar Michaelson! Mark is the Head Roaster at Onyx Coffee Lab in NW Arkansas and in this episode he shares about his origin story, his competition experience, and then we talk about 5 things he want us to know from his perspective as a roaster.
Such a great conversation and i know you will appreciate roasters even more.
Enjoy!
LINKS:
Training. At some point in your coffee career you will be called on to train or teach in some form. As well as we might know the craft of coffee, it is often the case that we struggle to find the best way to teach that craft. If you are at all interested in learning how to become a better trainer or educator then this show is going to prove indispensable.
To help us explore these things I am thrilled to welcome Dave Stachowiak of the Award winning podcast: Coaching for Leaders to the Show!
We talk about the difference between knowing a skill -vs- teaching it, insights to help you develop yourself as a leader, and 5 steps that provide a framework that will help you master the art of training!
Daves Website:
Episodes related to this:
- CFL 289: How to Lead Part Time Staff w/ Chris Deferio http://coachingforleaders.com/podcast/289/
- CFL 237: These Coaching Questions Get Results w/ Michael Bungay Stainer http://coachingforleaders.com/podcast/237/
- CFL 190 : How to Improve Your Coaching Skills w/ Tom Henschel http://coachingforleaders.com/podcast/190/
- CFL 196 : Marshall Goldsmith on Triggers : Creating Behavior That Lasts http://coachingforleaders.com/podcast/196/
Books:
The Coaching Habit by Michael Bungay Stainer
The Power of Habit by Charles Duhigg
Cheremelle D. Edwards, Founder of "The Coffeetographer" joins us today to talk about all she has learned and observed through her work documenting arts and culture through the lens of specialty coffee. We talk about the critical role of the small independent cafes, her favorite experiences, what she sees as the future of specialty coffee culture, and what we should focus on to continually provide a great specialty experience in our shops.
As she says on her sight, Chermelle loves coffee, but she loves coffee shops even more & I know you're going to love this conversation!
Enjoy!
Chermelle Links:
Fresh off his victory in Seattle, Kyle Ramage of Mahlkonig USA took some time to talk with us about the competition. We get into the details of his routine, his drinks, his presentations message, his dry ice frozen coffee and the challenges/lessons he experienced on the road to winning the U.S. Championship title.
LINKS:
VIDEO:
Kristian Klatt Heat in Grinders
Christopher Hendon on "Performing an Good Experiment"
I am honored to welcome Colin Harmon for our 4th Founder Friday episode! Colin is a 4 time Irish Barista Champion, 4th place World Barista Championship finalist, and Owner/Founder of 3fe Coffee, one of the world’s most innovative and progressive specialty coffee shops located in Dublin, Ireland. Colin is also the author of the new book, "What I Know About Running Coffee shops", a book detailing critical information and insights from colin experiences that will help you start or run a great coffee operation. Trust me, you will want to get this book.
We talk about the evolution of his shop and the lessons, challenges, and rewards experienced along the way. We also dive in and discuss some of the great content form the book
I know you are going to enjoy this!
Links:
•What I Know About Running Coffee Shops
Notes Can be found at:
Reviews can be a great experience. They can also be frustrating and challenging. They key is in how you go into the review and how you respond to the feedback given. Today we will cover 7 tips that will help you leverage the review to your professional advantage. Performance reviews are a great opportunity for growth and to gain gain clarity on where you are in your career. I hope these 7 tips are helpful to you! Enjoy!
Links:
Notes
www.keystotheshop.com/resources
"Setting the Table" by Danny Meyer
Related Episode:
There is a lot of farm information available to us today in coffee. The question is how do we use that information & what is the line between overloading the customer and enhancing their experience? What purpose does all this knowledge serve? Today Joe Marrocco of Coffee Imports helps us not only answer these questions but also talks about the relationship between the cafe, the producer, and everything in between.
Joe Marrocco has been working in Specialty Coffee since 2005, where he started at a small, but mighty, café in southeast Missouri. Joe has been a barista, a café manager, a roaster, an educator, a leader in the Barista Guild of America, a barista competitor, a BBQ judge, a server and expeditor, and many more things both in and out of coffee. Basically, he loves the service industry, coffee, food, and people. He is also a husband of nearly 15 years, and the father of two.
He is the Sr. Sales Associate and Director of Education at Café Imports, Educator in collaboration with Mill City Roasters, Co-host of the Opposites Extract Podcast, and Chair of the Membership and Communications Committee on the Roasters Guild Executive Council.
Insta and Twitter: @roasterjoe
Email: joe@cafeimports.com
What do you think of when you think of "The Customer"? All too often it brings to mind annoyance, challenges, irritation, and even anger. I recently read an old article that was being newly shared around social media that was the catalyst for this episode. Tons of lists exist stating what we baristas "hate" about customers but what is it that we love about them? We will go much farther in our careers if apply a little charitable assumption to the ones who make our work possible. You may not own the business but taking a posture of ownership when it comes to how you perceive the customer will set you up for success in the future. A and today I want talk about 10 reasons to love the customer!
If you have more things to add that you love about your customers tell us on Twitter using the hashtag #lovemycustomers
Visit our Sponsor!
Notes: www.keystotheshop.com/resources
The Article:
http://www.wweek.com/restaurants/2016/11/09/10-reasons-your-barista-hates-you/
Cool reaction to the piece:
http://www.nossacoffee.com/nossablog/2016/11/11/5-reasons-your-nossa-familia-barista-loves-you-1
The future of your shop depends one more than just the coffee you serve, it depends on the people you hire and how you engage and lead them. This determines how they care for each other, your customer, and your business. In this episode I present a talk I normally share at Coffee Fest where I give you tips on how you can create a culture that ensures an excellent experience for your staff and guests.
Book: It's OK to Be the Boss
Related Episodes:
- Episode 7 "4 Keys to an Effective Checklist"
- Episode 4 "10 Steps to Being a People First Leader"
- Episode 13 "Leadership and Management Master class w/ Eva Attia"
Send you questions to : Chris@keystotheshop.com
Thanks for listening!
-Chris
Jonathan Rubinstein, President & Founder of Joe Coffee in NYC and Philadelphia joins us on the show today to talk about coffee business, Hospitality, the keys to their success in growing from 1 store in 2003 to 16 locations today, the recent investment from Danny Meyers', Union Square Hospitality Group, and the challenges and rewards that he has experienced along the way. This episode is jam packed with great stories, advice, insight, and inspiration. If you are in the coffee business (that's probably all of you) you won't want to miss this one!
Don't forget to share this episode and subscribe!
Show Notes will be available at :
www.keystotheshop.com/resources
Helpful links for Joe Coffee:
Questions, Comments? Send them to : chris@keystotheshop.com
The customer experience can make or break your cafe. There are so many seemily small things that can derail the customers enjoyment of your shop. How can we raise the bar and focus our energy on the places that really count? What are some of the main things we do that detract from an other wise great experience? Michael Butterworth , cofounder of The Coffee Compass and Director of Education at Quills Coffee in Louisville, KY talks with us about these things and more on episode 16 of Keys to the Shop!
Helpful Links:
Send your thoughts to chris@keystotheshop.com