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Keys To The Shop : Equipping Coffee Retail Professionals

Keys to the Shop is a podcast designed to provide the coffee retail professional, with insights, inspiration, and the tools you will need to grow and advance your coffee career or coffee business. Together we learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about barista work, management, leadership, personal development, and anything else that will help you achieve success.
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Now displaying: 2021
Dec 30, 2021

Chances are good that if you are listening to this podcast, you want to grow in your career or your business. That makes sense especially since that is one of the goals of this show! That said, there are some problems with growth and the expectations we have related to it that create a dissatisfaction, self sabotage, and  rob us of the joy of where we are right now

I want take this last Shift Break of 2021 to address all with you all and offer some encouragement on how to balance your pursuit of growth going into this new year. 

 

I would be honored if you would vote for Keys to the Shop in the 13th annual Sprudgie Awards for best coffee podcast!

Click here vote! 

 

Visit: www.keystothshop.com/consulting

 

Related episodes:

Visit our Sponsors!!!

Custom branded mobile apps for your shop!

www.espressly.co

 

The best espresso machines in the world!

www.lamarzoccousa.com

Dec 29, 2021

Relationships are what the coffee industry is built on. The quality of those relationships determines the strength of the supply chain and the success of all involved. One of the most important relationships that is not talked about very often is that between green buyer and the broker. 

Today we on the Rate of Rise series from Roast Magazine we will be diving into this subject with the author of the October 2020 Roast Magazine article "What your Broker Wishes you Knew", Scott Merle!

Scott has worked in specialty coffee since 1988 and has experience in every aspect of the value chain from Barista to Roastmaster. He has extensive knowledge of green coffee sourcing, purchasing, roasting, and blend development, and is proficient in various types of coffee evaluation. Scott has participated in multiple international cupping panels, was a founding member of the Executive Council of the SCAA’s Roaster’s Guild, serves on the Editorial Board for Roast magazine, and has served on multiple committees and councils within the SCAA, including eight years on the SCAA Sustainability Council where he spent a three year term as chair. Scott has dedicated his career to furthering coffee quality throughout the value chain, and has emphasized and exemplified fair pricing practices to hard-working producers every step of the way.

In this conversation we cover:

  • Communication
  • Honesty and follow through
  • Game planning and 
  • Capacity as parallel parking 
  • Setting parameter for your size
  • Brokers and quality control decisions 
  • Reasonable differences in QC/Assessment
  • Getting better at cupping
  • How and why to Pay your bills 
  • Collaboration and problem solving
  • Complexity at origin
  • Impact of our decisions on farmers 
  • Defaulting to generosity and relationship

Links:

www.laminita.com

Subscribe to Roast Magazine!

www.roastmagazine.com

 

Related Episodes:

RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters

RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises

RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee

RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak

RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind”

RoR #6: Buying Less and Doing More w/ Ever Meister

RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants

ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients

RoR #9 Inside the Roaster’s Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine

 

 

Dec 27, 2021

Creating a path forward and up in the coffee industry sometimes requires we take matters into our own hands and build the opportunities for ourself and others that we don't see. This is exactly what today's guest, LaNisa Williams did with Barista L.A. 

LaNisa Williams has been in coffee over 14 years as a barista, manager, trainer/educator, and all around inspiration. At a critical point in her life and career she decided that coffee was not only her route to a better life, but that she would create a platform to spotlight and give opportunity to the black coffee community. 

Barista Life L.A. is a full service coffee brand that provides training, education, and consulting to individuals and companies. Under the Barista Life L.A. banner, LaNisa founded Black the platform "Black in Brew" which highlights black excellence in coffee. In addition LaNisa provides private events, in home brewing demos, and also runs the retail expression of Barista Life L.A., "Hustlers Cup". 

In all this her goal is to create a safe space for people of all colors, genders, and backgrounds in hopes to educate, restores, and uplift them in the coffee community. 

In today's conversation we will be talking about how LaNisa got her start in coffee, how it provided a path for a new life, and the story of founding Barista Life L.A. and the experiences, lessons, and impact it has provided. 

We cover:

  • Developing a love for coffee and the industry
  • The drive of Hospitality and people
  • Getting a second chance on life through coffee
  • Addressing the lack of opportunity for black people in coffee
  • Starting barista life LA 
  • Expanding the view of what a barista is
  • Educating and training and putting yourself out there
  • How the journey has shaped who she is today 
  • Receiving feedback and avoiding self doubt
  • Paying attention to your customers
  • Helping people succeed beyond the bar
  • Advice on overcoming obstacles 

Links:

www.bristalifela.com

IG: 

@Baristalifela

@hustlerscup

 

Related Episodes:

233 : A Conversation w/ Anthony Ragler, Black and White

315 : Growing and Connecting w/ Stephen Zinnerman of The Coffee Enthusiast!

116: Understanding Gentrification w/ Dr. Stacey Sutton

183 : Exploring Diversity w/ Phyllis Johnson

159: Addressing Unconscious Bias w/ Lauren Lathrop

139: Founder Friday w/ Phil Sipka, Kusanya Cafe

067: 6 Truths about Power

235 : 4 Tips for Training your Staff

 

Visit our awesome sponsors!

Ground Control : Revolutionary Batch Brew Coffee!

www.groundcontrol.coffee

 

The Barista Series: Best Plant Based Beverages on Earth!

www.pacificfoodservice.com

 

The best event for building a successful retail coffee business!

www.coffeefest.com

 

Dec 23, 2021

One of the ways we like to make our mark as leaders is by introducing various ideas, initiatives, items, and changes to the shop that we hope will make an impact. I know I have certainly seen putting new things in place as my main service to those I was tasked with leading. Thing is, instead of creating a positive impact as we hope, it often does the opposite. 

On this Shift Break we chat briefly about why it is a good idea to limit new things as a way to avoid burning your staff out and to refine the things you currently have in play. 

Related episodes: 

080 : Changing things in the Cafe : A workflow for Refinement

074 : The Life Changing Power of Good Authority w/ Jonathan Raymond

267 : The Power of Delegation

181 : Organizational Self-Knowledge

Grass Roots Improvement: Tapping into the power of your staffs observations and ideas

Source vs Supplement

 

Visit our Sponsors!!!

Custom branded mobile apps for your shop!

www.espressly.co

 

The best espresso machines in the world!

www.lamarzoccousa.com

 

Dec 18, 2021

How we market our values to potential employees and the consumer is often at odds with what we actually do. In a past episode we called this the “Values - Action Gap”. Question is, what is the result of this gap on the people who sign on with us and believe our marketing only to discover it was insincere at best or an outright lie at worst? For many the result is a condition called “Moral Injury” and it often has deep and long -term consequences on the individual, the company’s and the industry at large. 

I first heard the term “Moral Injury” from a short but compelling Instagram post from todays guest, Josh Tarlo. In it he described both term and how this was and unfortunate part of many peoples experience working for specialty coffee businesses. After recording a short video in response I realized it is a much deeper topic and invited Josh to discuss it on the podcast. 

Josh Tarlo has been in coffee for over 18 years.Josh has moved from working in cafes in Toronto to heading to Australia to work at places like Seven Seeds and Veneziano, where he got some time behind a roaster to ending up in the UK as a green buyer at Origin and now running the roastery operations and wholesale departments for a coffee company in London called Kiss the Hippo.

Josh also came 3rd in the Australian brewers cup before heading home to Canada to take gold and getting third in the world in 2013. After that he roasted coffee for competitors with 7 of the last 9 podium spots in the UK and took the title himself in 2018. 

He has spent time in  over a dozen coffee producing countries over dozens of trips. In the travels he judged for Cup of Excellence and had the pleasure of working with many producers directly.

On today’s show we take a deep dive into marketing, values, moral injury, and how we can create a more cohesive and consistent reality that backs up our marketing and creates environments of trust and integrity. 

We discuss:

  • Meaning and values in coffee
  • Financial success as a value
  • Consolidation and false examples of success 
  • What is moral injury and its results 
  • The impact of belief and passion on consistency
  • Marketing values you don’t live out 
  • Peoples expectations
  • Proactivity and communication
  • Building a business that lets you live you values
  • Living values as a reward unto itself
  • Authenticity and delivering a human experience
  • Being careful of where you place your identity
  • The power dynamic
  • Why, as an owner, you get back what you give

 

Links:

www.joshtarlo.com

www.kissthehippo.com

https://www.instagram.com/josh.tarlo/

 

Related Episodes:

Bridging the Values-Actions Gap

318 : Why Your Shop is Key to the Success of Coffee

Commit Before You Communicate

Small steps = Big Impact

244 : Top 10 Ways to Lose Employees

 

Visit our awesome sponsors!

Ground Control : Revolutionary Batch Brew Coffee!

www.groundcontrol.coffee

 

The Barista Series: Best Plant Based Beverages on Earth!

www.pacificfoodservice.com

 

The best event for building a successful retail coffee business!

www.coffeefest.com

 

Dec 17, 2021

It's Founder Friday! Today we are going to be exploring the story of a ground breaking and standard setting Italian coffee roaster and cafe. Our guest on this last Founder Friday of 2021 is the founder of Caffe Artigianale, Francesco Sanapo!

From learning the classic Italian way of coffee working for his fathers coffee bar at age 14 - to discovering specialty coffee eventually becoming a 3 time Italian Barista Champion and WBC finalist, Francesco wanted to take his knowledge of Italian coffee history and make it beautiful again through a progressive specialty lens.

Since founding Ditta Artigianale in 2013 as a roastery the company now has 3 cafes and a 4th coming soon internationally and is regarded as one of the best cafes in all of Italy.  

In our conversation with Francesco we will be exploring his ounrey into coffee, the values and philosophy he developed over his career, and the ins and outs of how he founded and grew this wonderful coffee business. 

We cover:

  • Working at his fathers cafe
  • Italian coffee culture
  • Respecting history and making it beautiful again
  • Studying daily as key to success
  • Success in competition and beginning the company
  • First steps, challenges, and expansion philosophy
  • Selecting staff, training, and delegating
  • Making it all work between stores and scaling
  • Sticking to your values 
  • How to introduce customers to specialty

 

Links:

http://dittaartigianale.it

Francesco IG

Ditta Artigianale IG

Francesco's 2013 WBC performance 

 

Related Episodes:

205 : Inside Caffe Florian, the World’s Oldest Coffee Shop ! | Venice, Italy

308 : A Conversation w/ Italian Brewers Cup Champion, Alessandro Galtieri

198 : The Evolution of the Coffee Shop w/ Prof. Jonathan Morris

252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark

 

Visit our awesome sponsors!

Ground Control : Revolutionary Batch Brew Coffee!

www.groundcontrol.coffee

 

The Barista Series: Best Plant Based Beverages on Earth!

www.pacificfoodservice.com

 

Dec 16, 2021

We love to train our baristas to up-sell as a way to increase our over all ticket amounts. The way we do this tends to be focused more on getting money in the short term for our benefit than helping customers get things they will like which will benefit everyone in the long term. 

Today on shift break we will be talking about how to approach up-selling and the art of using it as toll to serve the needs of the customer rather than making it a rooting and disconnected process. 

Related episodes:

Are you Excited?

271 : Why the Cash Register Controls Everything

276 : Six Ideas for Increasing your Revenue

 

Visit our Sponsors!!!

Custom branded mobile apps for your shop!

www.espressly.co

 

The best espresso machines in the world!

www.lamarzoccousa.com

 

Dec 13, 2021

This year the World Barista Championship was held in Milan, Italy. The winner of that competition accomplished not only a historic win as the first champion to hail from a producing country, but accomplished a life long dream born from a long history of developing as a person and a professional all to better serve others. 

Today we get to talk with the new World Barista Champion, Diego Campos of Colombia!

Diego is a 3 time Colombian Barista Champion who has been a coffee professional for 13 years ever since staring work with Colombia's famed Amor Perfecto. Once there he first started working as a roaster, then barista, all the while honing his skills as a competitor and growing as a person who was determined not just to win, but to inspire, and give of himself to his customers, peers, and the world. 

On top owns and operates a coffee farm with his family called Diamante Coffee Farm. 

In our conversation with Diego we get to hear the story of how he came to coffee, his growth, challenges, accomplishments, and his goals for how he wants to use his influence to help consumers and professionals alike. 

We cover:

  • Choosing coffee as a career
  • Beginning as a roaster
  • The difference between a bar barista and competition barista
  • His philosophy on what it means to be a professional
  • Why you need to be a good person
  • Why technical perfection doe not win hearts
  • The value of developing the sensory experience
  • Serving humans and connecting with consumers
  • Goals for the future and advice to other coffee professionals hungry to grow 

Links:

Related Episodes:

294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto!

020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience

Sustainability Series #1 : The Farm

251 : Fermentation and the Future of Farming w/ Lucia Solis

061 : You Don’t Know Beans about Brazil w/ Kelly Stein, Coffea Podcast

288 : The Truth behind Cheap Coffee w/ Karl Weinhold

Brazil

 

 

Visit our awesome sponsors!

Ground Control : Revolutionary Batch Brew Coffee!

www.groundcontrol.coffee

 

The Barista Series: Best Plant Based Beverages on Earth!

www.pacificfoodservice.com

Dec 9, 2021

Are you open minded when it comes to coffee? How open minded do you need to be? What is the difference between being ignorant or dismissive of a type of coffee and simply having a preference? 

Choosing the right and best coffees to present to your customers is both easier and harder than it has ever been. As we navigate through a sea of options with limited time and budgets for purchases we need to know that what we decide is fitting for us and those we are serving.

On this episode of shift break we will be exploring the balance between exploration, open-mindedness, experimentation, and making decisions for your coffee business and its customers. 

Links: 

David Train on Instagram: Don't Judge the Process

Related episodes:

Visit our Sponsors!!!

Custom branded mobile apps for your shop!

www.espressly.co

 

The best espresso machines in the world!

www.lamarzoccousa.com

Dec 7, 2021

The pressure and business of the daily work can easily blind us to the impact that we have on the greater reality of the "Industry". We often think of the industry as existing outside our own shops but the reality is that our we are the industry and ever decision we make as individual professionals and cafes cultivate wha the industry becomes. 

Today we will be talking about the influence our mindsets, focus, and actions have to either steer the industry to a positive or negative ends. The shop truly is the most important link in the supply chain. If we want to change the world for the better then it starts with excellence in what we do right where we are. 

We discuss:

  • The roll of the shop in the industry
  • Our attitudes and mindsets
  • The ripple effect of our decisions
  • What areas to always focus on
  • How we guide customers to accept or reject coffee
  • Coffee quality is not enough
  • Why your shop is not from ethioia 
  • Gaslighting the customer

Related Episodes:

308 : A Conversation w/ Italian Brewers Cup Champion, Alessandro Galtieri

Small steps = Big Impact

Long Game Management

Blog: The Customer of Tomorrow

016: Raising the Bar on your Customer Experience w/ Michael Butterworth 

019 : 10 Reasons to Love the Customer w/ Chris Deferio

RoR #6: Buying Less and Doing More w/ Ever Meister

 

Visit our awesome sponsors!

Ground Control : Revolutionary Batch Brew Coffee!

www.groundcontrol.coffee

 

The Barista Series: Best Plant Based Beverages on Earth!

www.pacificfoodservice.com

 

Dec 2, 2021

Small businesses like coffee shops are known for their ability to be resourceful and get things done with what they have. However, when you set out to open a shop or create a new initiative in an existing coffee bar, there can be a tendency to reflexively buy in the things you will serve and to under-explore doing or making some things yourself.  

In today's shift break we will talk about some of the benefits of doing it yourself, where to start, what to consider, and if it is for you. 

Related episodes:

You Can't Automate Quality

High Expectations + Low Control

117 : Coffee and Cocktails w/ Amanda Whitt

 

Custom branded mobile apps for your shop!

www.espressly.co

 

The best espresso machines in the world!

www.lamarzoccousa.com

Nov 30, 2021

What happens when we allow ourselves to get caught up in comparing ourselves and our businesses to those around us? The simple answer is that we stifle growth and kill off the joy of what we have and who we are doing it all for. 

Way back in 2017 we released an episode called "Death by Comparison" that explores this idea and I thought now would be a good time to bring it back. Why? Simple. Our ability to connect with each other has only increased over the last 4-5 years and with that connection comes the increased likelihood to despair that we do not look like or do the same things as our peers instead of being inspired by them or even happy for them. 

So today I hope you listen to this blast from the KTTS past and that it has just as much impact and relevancy for where you are today.

Enjoy!

 

Related Episodes:

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

 

Nov 26, 2021

This month's Founder Friday has a TON of heart! The story of Heartwood Coffee Roasters is on of perseverance, constance in values, and a deep dependency and connection to amazing people. Today we will be talking with Heartwood founder Jim Sanders who realized the dream of leaving a long and successful but unsatisfying career to do something he was truly passionate and energized by. Coffee.

Jim Sanders is the founder, owner, and leader of Heartwood Coffee Roasters - a specialty coffee roasting company based out of North East Ohio. Jim started Heartwood in 2014, all the while maintaining a full-time plumbing career, with the goal of bringing better coffee to the region with a greater sense of hospitality. Heartwood now has two cafes and continues to grow every year, and Jim has managed to transition into running the cafes and roastery full time.

In our conversation we will be taking you through the beginning of Jim's unique journey and how he and the business have grown since then. 

We cover: 

  • Getting started in coffee while full time as plumber
  • Growing in the beginning
  • Building online first 
  • The first step toward profitability
  • Managing Full time career while building the business
  • Learning leadership and management from past work experiences
  • Hiring an leading people
  • Extreme DIY 
  • Having amazing people and trusting 
  • Being responsive as an owner
  • Going full time in his business
  • Leveling up quality and operations
  • Growing for the benefit of all

Links:

https://www.heartwoodroastery.com

@heartwoodcoffee

 

Related episodes:

295 : Founder Friday! w/ Justin Shepherd of Spencers Coffee, Bowling Green, KY

204 : Founder Friday w/ Jeff Taylor of PT’s Coffee Roasting Co. & Bird Rock Coffee!

156 : Founder Friday w/ Lauren Crabbe, Co-Founder of Andytown Coffee Roasters, San Fransisco

108 : Founder Friday w/ Dorian Bolden of Beyu Caffe in Durham, NC

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

Nov 25, 2021

This time of year I am thinking about what I am thankful for and also I am thinking about how hard it is to enter into thankfulness vs other more accessible emotions and mental states. So much of this, to my mind, has to do with the all consuming nature of a business like coffee. When you own your own business or you are so passionate and invested in your role and place in the industry it can be easy to be always on and never allow yourself to practice thankfulness, reflection, and the resulting prioritization. 

Today on Shift Break I want to chat with you all about our need to regularly practice thankfulness and prioritize the things in our lives that are integral to who we are as human beings. 

Related Episodes:

224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown

008 : Finding Joy in Coffee w/ Nathanael May

111 : Self Care 101: Taking care of yourself while taking care of others

 

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

 

The best espresso machines in the world!

www.lamarzoccousa.com

Nov 23, 2021

Back in 2018 at a Coffee Fest in Baltimore I had the pleasure of meeting and interviewing Stephen Zinnerman, owner and founder of (along with his wife Natasha) The Coffee Enthusiast: A Brewing Company (TCE). 

Back when we first met on the show floor, he was just starting TCE and since then they have experienced A LOT of growth both in their family and in the business, especially on the roasting side. Through the challenges, late nights, iterations, and lots of giving and receiving from the specialty coffee community TCE has emerged as a known and established industry presence that promotes connection and great coffee experiences. 

On top of running TCE Stephen has recently joined the roasting team at Counter Culture Coffee and is also a board member of The Coffee Coalition for Racial Equity

Stephen’s background outside of coffee is higher education, where he has worked for over 10 years in different areas, from University Housing to Environmental Research & Education. He is a graduate student, studying Environmental Policy & Management with a concentration in Environmental Sustainability.

Stephen is one of the most dedicated, hardworking, and (not surprisingly) enthusiastic people you can meet and it has been a pleasure to follow his progress over the years and now to get to have this conversation exploring his journey 3 years later. 

In this interview we discuss: 

  • Starting small and getting feedback
  • Beginning to focus on roasting
  • Learning to listen and serve
  • Creating something to give his kids
  • Continuing to learn and invest in yourself
  • Taking action as an individual 
  • Showing appreciation
  • Taking on a commercial coffee roasting position while running TCE
  • The hard work of commercial roasting
  • Advice on how to learn and grow

Links:

www.tcecoffee.com

TCE on Instagram

 

Related Episodes:

079 : Interviews from Coffee Fest Baltimore (First interview w/ Stephen)

149 : Celina Velez, Head Roaster of Merit Coffee in Austin, TX

180 : A Conversation with Rugid Grind Founders, Brian Washington and Averett Barksdale

Blog: Who we are and What we do

233 : A Conversation w/ Anthony Ragler, Black and White

232 : Founder Friday w/ Blew Kind of Fanny Lou’s Porch

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

 

Nov 19, 2021

Where do we even start when choosing tools for our roastery? There are an incredible number of options from basic and inexpensive -to complex and costly. In the most recent issue of Roast Magazine, today's guest, Kat Melheim gives us an outline of tools and resources through the entire roasting process that can help clarify this dilemma. 

Kat Melheim (she/her) is a roaster, barista, artist, and writer. She founded Coffee People Zine, a publication that celebrates the creativity of the coffee community, in 2018. Through her work in the coffee industry she has been fortunate enough to travel, meet exceptional people, and taste delicious coffees all over the world. Kat strives to connect with others, share what she’s learning, and entertain with joy and enthusiasm. 

On today's RoR episode we will be diving into the subject of getting the right tools for you specific roasting operation,how Kat's own career has been helped by having or lacking resources, and her advice to us on how we should approach developing ourselves as technicians and artists.

Lots of wonderful thoughts and insights here. Enjoy!

Links: 

www.coffeepeople.org

Instagram: @coffeepeoplezine

Instagram: @coffeekatheryn 

Instagram: @roasterkat

Kat's YouTube channel! 

 

On this episode of RoR from Roast Magazine

  • Her career path in roasting
  • Resources and opportunities that helped her
  • Prioritizing tools by impact
  • Importance of roaster “Quality of Life”
  • Discerning what is essential for your context
  • Levels of need 
  • Importance of time on the roaster
  • Being a taster 
  • Taking care of your body
  • Kats Recommended tools
  • The importance of feedback and communication  
  • Advice for growing as an artist and technician 

 

Subscribe to Roast Magazine!

www.roastmagazine.com

 

Related Episodes:

RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters

RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises

RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee

RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak

RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind”

RoR #6: Buying Less and Doing More w/ Ever Meister

RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants

ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients

 

 

Nov 18, 2021

In competition we stress about the performance and we practice the skills repeatedly in order to be able to do well on the day. While this approach is needed, there is another approach to preparation that goes deeper and helps ensure that, no mater what you are wanting to do better in (Latte art, management, leadership, etc) you will show up consistently and with minimal stress.

Today we will be talking about how we show up at work and in life and how we should approach intentional practice to thrive in our roles. 

Related episodes:

 

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

 

The best espresso machines in the world!

www.lamarzoccousa.com

 

 

Nov 17, 2021

Do you feel like you need to be good at everything in order to be a good leader? That is a pretty common thought but the fact is that this way approach to leadership stifles both you and those you lead. Instead we should focus on what qualities will allow us to lead people with different skills than us effectively.

Today I want to talk about six things that we develop in succession as leaders in the coffee shop that allow us to lead a variety of people and ourselves sustainably. 

 

Related Episodes: 

228 : Cracking the Leadership Code w/ Alain Hunkins

194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017

109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it

018: Hiring, Culture, and the Future of your Shop

173 : 5 Areas of Focus for Retailers

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

 

Nov 10, 2021

Hustle culture teaches us that we should be working pretty much all the time. In order to succeed we need to sacrifice a lot and where the limit is nobody quite knows. What happens too often is we only really start to back off when we burn out but by then it's too late. 

Recently I was ask by an attendee at Coffee Fest, "How can I get over feeling guilty for taking a day off?" That is a heart breaking question and today on shift break I want to talk with you all about this question and hopefully help anyone of you that might be wondering the same thing. 

 

Related Episodes:

224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown

111 : Self Care 101: Taking care of yourself while taking care of others

176 : Harnessing Emotions at Work w/ Andrea Hoban of Oji Life Lab

Professional Distance (Blog)

When Going Above and Beyond Goes too Far

258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence

 

Interested in consulting or coaching? Reach out! chris@keystotheshop.com

 

Visit our awesome Sponsors! 

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

 

The best espresso machines in the world!

www.lamarzoccousa.com

 

Nov 8, 2021

Training and education is an ongoing process. Not just for those we are training but also for ourselves as trainers and educators. If we adopt the same type of "always learning" mentality we want to see in other, then the way we understand and conduct training will change over time. Today we will be exploring training and education through the career journey of someone who has crafted several training systems in world class coffee bars and talk about what he has learned from the mistakes and successes along the way.

I am thrilled to welcome to the show, Michael Phillips, of Blue Bottle Coffee!

Michael Phillips has worked in Specialty coffee since 2006 and was a co-founder of LA based Handsome Coffee Roasters before joining Blue Bottle Coffee.  Throughout his career he has held Director of training positions at Handsome Coffee, Intelligentsia Coffee and Blue Bottle Coffee.  His work at Blue evolved into supporting new cafe openings internationally helping to launch cafes and new markets from Boston and DC to Tokyo and Seoul.  He also holds two United States Barista Championship titles from 2009 & 2010 and one World Barista Championship title from 2010.  His current role at Blue Bottle Coffee is as the Global Director of Education & Engagement where he focuses on creating consumer facing educational content.

In our conversation we cover:

  • Highlights of his completion career
  • The things that shaped his outlook on training
  • When training ideals go too far 
  • Importance of realistic and practical expectations
  • How entrepreneurship helped set the stage for a new approach
  • Shaping the training at Blue Bottle
  • The 10/20/70 rule in training 
  • Logistics of training across borders and cultures 
  • Delegation / Centralized vs localized training
  • Why training is a culture not an event 
  • Choosing what to focus on and the limitation of one-on-one training 
  • Calibrating your team and building something sustainable
  • Creating a great cafe experience

Links:

Michael Phillips on Instagram @1shot4theroad 

Blue bottle Coffee YouTube 

 

Related Episodes:

296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles

191 : Retraining your Staff on new Standards

178 : Training Masterclass w/ Emma Haines of London School of Coffee and Caffeina Consulting

119 : Barista Training Masterclass w/ 2009 WBC Champion, Gwilym Davies

 

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

 

Nov 4, 2021

How we think of money and its place in our coffee shop's culture will have huge implications for how your staff either engage or disengage with the success of the store. The first step is to examine our mindset and then connect the metrics to meaningful outcomes. 

Today on shift break we will chat about how we can shift the conversation around metrics and money from secrecy to celebration. 

Related episodes: 

311 : Why Your Coffee Shop Needs Open Book Management w/ Larry Chase

302 : Data’s Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube

009 : How to Approach Data and Metrics w/ Simon Ouderkirk : Simon shows us how we should be thinking of numbers and their relation to our shops, baristas, and businesses

304 : Inside the Coffee Data Trends Breakout Report w/ Katie Von Der Lieth of the SCA

 

Interested in consulting or coaching? Reach out! chris@keystotheshop.com

 

Visit our awesome Sponsors! 

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

 

The best espresso machines in the world!

www.lamarzoccousa.com

 

Oct 31, 2021

Making a decision on an espresso machine can come with a lot of stress and uncertainty. With so many different options, configurations, styles, and promises made by manufactures it is hard to know that you will be happy with what you end up with. On top of that, will it be able to serve the needs of the business? Really it boils down to wants, needs, and the balance of the two. Today we are going to be exploring some very important mindsets to help you make the right decision for your situation with our guest, Chad Little of La Marzocco! 

Chad Little handles sales and business development in the midwest for La Marzocco USA. 

In the coffee world Chad has worn many of hats from technician and educator with Counter Culture Coffee, business developer and manager at Ipsento, along with a host of other roles in the world of fine dining and other coffee outfits since the late 90’s. For five years Chad was also an owner/operator of an audacious restaurant called Arbor in Logan Square.

Professionally Chad enjoys helping people bridge the gap between knowing what they like and knowing what they want; and beyond that helping connect the dots for people who want to make a difference or be part of a solution, but don’t know how or where to start. In addition, he uses these skills as an advisory board member for a workforce development and entrepreneurship organization for disadvantaged young people based in Chicago, called Workforce High and Meta 24. 

 

In this episode we cover:

  • Early career and finding his guiding values
  • Prioritizing people
  • Serving people through the user experience
  • Listening to the community 
  • Common misconceptions of espresso machines
  • Learning the right things to consider
  • Balancing wants and needs 
  • Being decisive and a decision matrix 
  • Over and under estimation 
  • Humility’s role and growing intelligently 

 

Links:

www.lamarzoccousa.com 

chad@lamarzzoco.com 

 

Related episodes:

089 : La Marzocco USA General Manager, Andrew Daday : Leadership, Innovation, service, heritage

042 : Supplying and Selecting Equipment w/ Steve Rhinehart: Prima Coffee

128 : Terry’s Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine

240 : What to do before your Build your Bar

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

 

Oct 28, 2021

"We are the only coffee shop in our town that serves this!" I will bet that you have thought or said this, or some version of this phrase, yourself as you have planned or run your business. Being the only one to have something is exhilarating at first, but then it tends to fade as the thing we thought would be our defining differentiator, becomes more available and common. 

Today on Shift Break we will be talking about why exclusivity is a bad strategy and what we need to spend our energy on instead if we want to build a lasting and truly unique business. 

Related Episodes:

 

215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D.

 

 

Interested in consulting or coaching? Reach out! chris@keystotheshop.com

 

Visit our awesome Sponsors! 

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

 

The best espresso machines in the world!

www.lamarzoccousa.com

 

 

 

Oct 24, 2021

Have you ever wondered how you can get your staff energized and highly invested in the success of your business? This is one of the struggles that a lot of coffee shop owners have. Turns out the best solution for this challenge is to give your staff a real stake in the outcomes of the business and trust them like partners. Today we will be exploring Open Book Management and The Great Game operating system with Great Game coach and trainer, Larry Chase! 

Since 1997 Larry Chase has been a craft brewer leading teams at some of the nations best breweries. All along the way he has studied finance eventually becoming a long time board member of the Brewers Association as the Treasurer and Finance Chair. His career has taught him how to break down complex topics into simple terms to train bring understanding to staff. He is now taking his decades of experience in both finance and leadership and helping businesses achieve success through Open Book Management as a Great Game of Business coach. 

On today’s show we will be talking with Larry about this operating system and it power to involve, activate, and engage staff in impacting the core financial levers of your business.

I find this way of management very promising for coffee shops and Larry does a masterful job of walking us through the what, why, and how of

Larry teaches, supports and coaches businesses wanting to build a lasting healthy culture and empower employees to make positive financial impacts on the business.

 

We Cover:

  • Open book reporting vs Open Book Management
  • Creating great work cultures
  • What makes up OBM?
  • Tapping into peoples desire to learn
  • Financial literacy
  • Unlocking employee innovation
  • Line of sight to impact the business
  • The importance of reward
  • Servant leadership
  • How to take the first steps
  • The learning curve of implementation
  • Involving others

Links:

www.greatgame.com

Larry Chase email: lrjchase@gmail.com

 

Related Episodes:

302 : Data’s Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube

009 : How to Approach Data and Metrics w/ Simon Ouderkirk : Simon shows us how we should be thinking of numbers and their relation to our shops, baristas, and businesses

304 : Inside the Coffee Data Trends Breakout Report w/ Katie Von Der Lieth of the SCA

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

 

 

Oct 21, 2021

This Founder Friday is such unique success story!  What started as a dream between two best friends (one an actor, the other a classical opera singer) has now been a 7 year coffee journey that is easily the most important and rewarding performance of their lives. From a humble garage to now an award winning roastery with 4 cafes and countless culinary collaborations, we will be diving into the story of Mostra Coffee with co-founders Jelynn Malone and Beverly Magtanong.

Jelynn Sophia Malone is a Filipino-American entrepreneur, businesswoman, philanthropist, actress, TV host, producer, wife, and mother of 2 beautiful daughters. She is a co-founder, owner, and acting Chief Marketing Officer for Mostra Coffee, With over 15 years of marketing experience in Hollywood, Jelynn has been instrumental to the growth and international success of Mostra Coffee. She is dedicated to creating positive change that uplifts entire local and global communities. 

Beverly Magtanong is a Filipino-Canadian-American entreprenuer, businesswoman, philanthropist, wife and mother of 5 children. She is a founder and co-owner of Mostra Coffee, As a classically trained opera singer with no prior business or coffee experience, Beverly is inspired to empower others to find their true, authentic selves, and make intuitive and empathic entrepreneurship the norm.  

Mostra Coffee is a specialty coffee roaster located in San Diego, CA and the recipient of the international and coveted 2020 Micro-Roaster of the Year award by Roast Magazine. 

They have been featured on Forbes, Us Weekly, Buzzfeed, Gear Patrol, Huffington Post, Conde Nast's Bon Appétit, as well as ABC, NBC, FOX, KTLA, ABS-CBN, TFC, Alaska Airlines and Google Talks at Google HQ.  

Mosta is focused on providing an excellent experience for their customers through the tireless pursuit of perfecting their craft and being the beauty in humanity. 

I hope you enjoy and are inspired by the Mosta Coffee story!

We cover:

  • From entertainment to coffee
  • Philippines and the Mission of Mostra 
  • First steps t launch Mostra in a garage 
  • Genesis of their first retail space
  • Dialing in their quality through feedback
  • Cold brew, beer pioneers
  • Creating the first brick and mortar retail experience
  • R & D  and utilizing early versions
  • Interview and hiring process
  • Being and spreading goodness through authenticity
  • Navigating growth and planning the future
  • Perspective and the magic needed to say no 
  • Harmonious partnerships 

Links:

www.mostacoffee.com

Mostra Coffee on Instagram

Mostaland 7th year Celebration

 

Related Episodes:

284 : Founder Friday! w. Jackie Nguyen of Cafe Cà Phê | Kansas City, MO

Special! “Thinking Differently” Series | Filipino Coffee w/ Ron Dizon of Teofilo Coffee!

256 : Founder Friday w/ Varat Vichit-Vadakan of Roots Coffee Roaster in Bangkok, Thailand

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

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