Thermodynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermodynamics 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 these questions and much more with none other than Candice Madison.
Candice Madison has worked in specialty coffee for over a decade, as an accomplished barista, roaster, and trainer. She is a Q Arabica Instructor for the Coffee Quality Institute, an Authorized Specialty Coffee Association (SCA) Trainer, teaching on SCA certified campuses, as well as at the annual SCA Event, World of Coffee and Coffee Roasters Guild Retreat. A past World Coffee Events Head Judge, Candice is currently the Director of Roasting at The Crown: Royal Coffee Lab and Tasting Room. She oversees production roasting for the Tasting Room, as well as contributing to the Crown Jewel program, and hosting original and SCA roasting education. She is also a published writer on a range of topics concerning specialty coffee. Additionally, Candice was a member of several SCA committees, including the Equity Diversity and Inclusion Task Force, Candice is the Vice President of the Coffee Coalition for Racial Equity (CCRE).
In our conversation today we are will diving deep into the practical knowledge, application, and methods for harnessing the power of thermodynamics in the roasting process.
We will cover:
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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
Interested in coffee consulting? Let's talk! Email me: Chris@keystotheshop.com
When we want to delegate authority, install a manager, or hire a barista we rely on a job description. We know the power a well formed and detailed job description has for setting up expectations and communicating clearly the what and why of the work, but what about owners?
Today we will chat about how a job description is not just good for your staff, but vital for you as well.
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Be sure to check out the bonus content only available on www.groundcontrol.coffee/ktts as we continue the conversation with Ron and hear some pretty amazing advice for operators and owners who also want to make a difference with their business!
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U.S. Coffee in Good Spirits champion Matt Foster is here to guide you to specialty drink success!
We all want to have a menu that includes unique signature beverages that we love making and customers love drinking. Trouble is, making creative specialty drinks that in your shop that are delicious, practical, AND profitable is not an easy task. It requires intentionality, knowledge of ingredients, and discipline to consider all the areas of the business you menu will impact.
As we set our sights on future seasonal and signature drink menu plans I thought it would be great to have the specialty beverage champion himself, Matt Foster of The Annex - Coffee and Foods in St. Louis !
Matt is a long time specialty coffee pro whose fascination with beverages and coffee started at an early age even before becoming a bartender and barista. On top of being a barista he was also the wholesale trainer for Kaldis Coffee in St. Louis and is now the FOH - and Beverage Manager for The Annex - Coffee and Foods. In 2019 Matt won the U.S. Coffee in Good Spirits Championship, a competition combining his two favorite things - coffee and cocktails. Obviously Matt has a deep knowledge of both these areas and knows what it takes to be successful when creating a menu.
In this episode we dive into a ton of practical information, best practices, and advice that will not only help you create and execute a successful menu, but help you strengthen your team and community in the process.
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I am thrilled to get to feature Anne Lunnel and Charles Nystrand of Koppi: Fine Coffee Roasters on this month's Founder Friday!
Founded in 2007, Koppi not only established itself as of Sweden's preeminent third wave coffee companies but also as one of the world's best roasters. Both Anne and Charles have one the Swedish Barista Championship and additionally Anne has won the Swedish Brewers Cup finishing 6th in the world.
Their business was established as a roaster retailer in their home town of Helsingborg where they focused on sourcing and serving amazing coffees through a dense of relationship and sustainability. After 1 years they made a dramatic with to only roasting that both simplified their life and their business resulting in an even more healthy company.
In today's conversation with these world class roasters we will be exploring their story from founding through present day and the lessons, experiences, and values that have guided them along the way.
We cover:
Links:
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We need systems in the coffee shop. As we pursue them it can be easy to complicate the process and end up with something that was meant to be helpful but ends up being intimidating or not useful at all.
Today we are going to talk about the virtues of keeping your systems simple and how doing so will actually create more momentum for positive change.
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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 is needed is a distilled and approachable treatment of the industry the opens up opportunities to more learning. That is what today's guest has accomplished through his new book Coffee for Dummies. I am thrilled to welcome back to the show, Major Cohen!
Major Cohen is a coffee lover who has enjoyed a dream realized. After being a teacher of photography and film at the high school level for 20 years, his second career brought his passion for teaching and passion for coffee into alignment and he worked as a coffee educator for more than 25 years for Starbucks.
His work for Starbucks began in 1995 when, as a Barista, he leveraged his passion and curiosity for coffee and business and after 8 years in operations in 5 roles was invited to move to the Seattle headquarters and join the coffee team. In the next 17 years he had the opportunity to be part of some of Starbucks most innovative efforts, and during his final 7 years traveled extensively in Asia as a coffee educator and brand ambassador. Although recently retired from Starbucks, Major is continuing his involvement with education in his role as an Authorized Specialty Coffee Association trainer, AST, and has written his first book, Coffee for Dummies.
In today's conversation with Major we get to hear the story of how this book came to be, what went into deciding its content and we dive deep into discussion about communicating with consumers about the drink we all love!
We cover:
Links:
Buy the book here!
Link to Starbucks video:
https://coffeeexperiences.starbucks.com
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Going from a single store store to multiple locations brings with it the question of how to replicate the culture and values across the shops. Making continuity between your various retail expressions a reality will take some purposeful planning and actions.
Today on shift break we are going to talk about a couple key actions you can take to scale your companies values as you grow.
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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 though it is simply a place to avoid when on shift or a place to hastily put new underprepared baristas. If we hope to win people over to specialty coffee and deliver a great experience then we need to start focusing at least equal amounts of energy on how we prepare ourselves and others to working this station with the respect it deserves.
Today we are going to be discussing behaviors and habits that are core to creating an excellent service and work experience beginning at the cash register.
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Hiring a great team is the aim of every cafe. Often when we look for the right person we end up looking for the perfect individual vs the perfect fit for the team and culture of our shop. We want an all-star team but what we get can often just be a big collection of egos that don't work well together.
Today we will be talking about the myth of the all star team and how we can approach hiring in a way that creates harmony in the work.
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Interested in over the phone consultation? Reach out! Chris@keystotheshop.com
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Coffee roasting legend Mark Michaelson is back on the show! Mark has spent the last 9 years as the Head Roaster for onyx Coffee Labs in NW Arkansas whee he was instrumental in helping them forge a path to being one of the worlds most respected coffee companies. One top of this Mark is the 2017 U.S. Roasting champion and top 12 finisher in the World that same year. Mark is an active member of the Roasters Guild and in addition to being a champion himself has roasted coffee for other champions including the Colombian Brewers Cup champion and also for 2020 U.S. Champion and Co-Owner of Onyx Coffee Labs, Andrea Allen.
So suffice it to say, Mark has had a very successful career in coffee roasting and has been an inspiration to production roasters all over the world.
In this conversation, as Mark Ventures out in his own Consulting business, we are going to be taking a look back at his time in front of the roaster and learning a great deal about how he has developed as a professional and gaining some wonderful and practical insights into the world of production roasting that will definitely help you on your own coffee roasting journey.
We cover:
Links:
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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 a plan in place for when these things happen. Having a robust and well rehearsed contingency plan can literally save your business and those who depend on it.
But where do you start and what should you plan for?
To help us figure this all out we are talking with Andi Trindle Mersch of Philz Coffee!
Andi Trindle Mersch is Director of Coffee, Tea, and Sustainability with Philz Coffee. In these roles, she oversees coffee and tea sourcing and quality and leads company wide sustainability efforts. Andi has held a variety of responsibilities throughout more than 26 years in specialty coffee. She has published numerous trade journal articles and lectured nationally and internationally on many topics in the coffee sector and more recently in sustainability. She has held a number of leadership and board roles within the broader specialty coffee industry and is currently serving on the Food 4 Farmers Board of Directors and the newly formed Coffee Coalition for Racial Equity.
Today Andi will expand on her 2 part Roast Magazine article on Coffee Plant continuity Planning and give us practical and insightful advice to take the first and best steps in making contingency planning a reality for your roastery.
We cover:
I hope you enjoy!
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Links:
https://www.linkedin.com/in/andi-trindle-mersch/
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Interested in coffee consulting? Let's talk! Email me: Chris@keystotheshop.com
Talking about, even announcing to our staff, what we are going to do and what we intend to do is a behavior displayed by leaders under the title of "Casting Vision". The question must be asked though, how many of those plans actually come to fruition and how many end up just being abandoned?
Today we will be talking about the power your words have and the necessity to communicate responsibly to those you lead in the coffee shop.
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Starting a coffee bar means you have to focus on several hundred different things at once. It can be maddening! All of this to get to the point where you can open the doors and finally let people enjoy what you and your team have created. But what happens after you launch? Where do you put all that energy you have been used to spending getting ready?
Today we are going to cover several key areas that you need to focus on after you launch your shop in order to create the best chance of success. Even if you are well along in your shop's life, you will still benefit from today's episode because it is never too late to give proper focus to the core elements of your business and each time you open a new location you will want to make sure these areas are well covered.
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I am so excited to share this interview with Adam Obrátil, the co-founder of one of the Czech Republic's most well known and foundational cafes, Industra Coffee!
Founded in 2013, Industra brought a newer specialty coffee experience to the Czech coffee scene that was just beginning to get established. Both Adam and his partner Petra Střelecká are long time coffee pros who cut their teeth in some of London's busiest cafes before starting the shop. Both Adam and Petra have competition experience and Petra is 3x Czech Brewers Cup Champion and 6th place finisher at WBrC.
Through the years of running the shop they have grown from just the two of them working behind the bar, to now a staff of 10 people serving a large and loyal, growing customer base.
In my conversation with Adam we learn about their history, their road to ownership, the biggest lessons along the way and how they have approached service, quality, delegation and what their plans are for the future!
Links:
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How people experience the service we provide them has a lot to do with the pace we keep in the process. Sometimes we go too fast! Sometimes we go too slow! What is the balance here?
Today we are going to talk about how to properly apply speed and intentionality behind the bar to produce an experience that customer will want to come back for again and again.
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We have a control problem. Specifically we don't like to give up our control of the processes and operations of our cafes out of fear for what might happen when others take the wheel. The difference between a successful shop that has capacity to both care for its people and grow and one that is stifled and limited, comes down to your ability to delegate.
Today we will be talking about wha delegation is, what it can do when practiced responsibly, and how to begin the process of changing the way you act and think as a leader in the coffee shop.
We cover:
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I hear all the time how we want baristas to be excited, motivated, up-selling, engaged etc. Those are all great ideals and goals. The problem is that we tend to expect that to just appear out of thin air.
How we invest into those who we rely on to represent the business determines what kind of representation they give. Today we will. be talking about the truth that, if you want to have staff the are excited about your business, you have to be excited about them!
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The health of our bodies plays a huge role in determining the quality of our life both at work in the shop and outside of work. When we are pursuing our health holistically we are making an investment that pays us back immeasurably. The question is, how do you begin to approach caring for our physical health in a way that equips us to thrive? Today we are going to explore this subject with special guest Dr. David Dahl!
Dr. David Dahl DPT, CAFS is the owner and operator of Linchpin Performance based in Louisville, KY. Dave has worked as an outpatient physical therapist for the majority of his career treating and caring for the old, the young, the athlete, and the sedentary. Linchpin Performance is a company dedicated to helping active adults bypass the need for expensive surgery, pills, or injections. Working directly for people, Linchpin Performance is in a position to make decisions that are best for one's particular goals and aspirations. At Linchpin Performance they place a high emphasis on teaching, listening, and guiding people in their health and wellness journey.
In this conversation we cover:
Links:
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Need consulting? Reach out! chris@keystotheshop.com
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One of the most needed but conspicuously missing pieces of the coffee shop puzzle is accountability. Both leaders and baristas need accountability in order to thrive but we neglect to put in place as a real process because we are afraid of what it might uncover in us, or in them.
Today we will be discussing the two ways we tend to respond to accountability and what our responses indicate regarding our attitudes toward work and even our fit for the role itself.
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Transparency. We see it increasingly being used as a tool to signify responsible commerce and trade among coffee roasting companies. But what is it exactly? Are we approaching it in a meaningful way? How do we define and practice transparency in a way that will actually make the difference we want to see it make? These are questions that will get answered today as we talk with Jonas Lorenz, co-author of The Pledge.
The Pledge was designed to function A common code for transparency reporting in green coffee buying. Companies that sign The Pledge agree to share publicly a fixed set of variables when reporting on green coffee purchases. The aim is to create a common standard for transparency reporting that is applicable throughout the coffee world.
With a degree in political science, and 10 years in the coffee industry, Jonas dreamt of combining the ideas of the “direct trade/quality/appreciation for the product” approach of specialty coffee with the “farmer centric/ fair share of profits for all stakeholders in the industry/respect for people and planet” approach of the fair trade movement.
Co-Authoring The Pledge did just that.
In our conversation today we will be exploring how to meaningful define and practice transparency.
We cover:
Links:
https://www.transparency.coffee/pledge/
https://www.transparenttradecoffee.org
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What is it we mean when we refer to "Quality?" If we take that a step further we might ask, how can we control quality? These questions are top of mind for most coffee roasters who, amidst a sea of complexity and moving parts, are desperately interested in providing a consistently excellent end product to their customers.
Today we are going to dive into the topic of understanding quality, quality control, and taking the first steps in making it a real part of your operation so you can comfortably navigate the multi faceted issue.
To do that we are talking with one of our industries brightest minds (and palettes), Spencer Turer!
Spencer is the Vice President of Coffee Enterprises, the first independent laboratory in the United States dedicated to quality analysis of coffee and a global leader in coffee quality testing and consulting throughout the farm-to-cup supply chain.
Spenser has been a professional coffee taster, analyst, and quality control expert since 1992 having previously held positions as General Manager, Sales Operations (Coffee Division), Mitsui Foods, Coffee Specialist, Kerry Food & Beverage, Waukesha, WI, and Supply Chain Manager / Coffee Technologist - Product Development, Dunkin’ Donuts
Additionally he is a member of American Society for Testing & Materials Evaluations: Food & Beverage Committee. Green Coffee Association Specialty Coffee Arbitration Panel and an ambassador with International Women’s Coffee Alliance.
As a long time Q Grader, co-founder of the Roasters Guild and widely published author, Spencer's incredible breadth of experience and expertise is going to help us tackle this question of quality as we discuss the how to approach the concept and the main issues we need to consider in our operations both large and small.
I hope you enjoy!
We cover:
This episode is brought to you by Roast Magazine! Visit them and subscribe over at:
Links:
Specialty Coffee Professionals LinkedIn Group
Spencer's Audio Article: "Defining and Measuring Quality in Coffee From Production to Preparation"
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I get it. You love coffee! You listen to this show after all and you cup, brew, read about, and live coffee. Your customers however, do not. Mostly they just drink it and if we are honest, that sometimes bothers us. How we talk to customers about coffee is more than just telling them what we know about it. It is about giving them the tools and understanding to enjoy it.
Today we are going to chat about how to meet customers where they are to help the continue to come get coffee from us!
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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 Crema)
In this interview we start right at the beginning to learn about Abner's entry into coffee, the story of founding Cafe Comunion, starting his award winning podcast, and his experiences as he has grown as a coffee professional serving both the Puerto Rican coffee community and the Spanish speaking coffee community globally.
We cover:
Links:
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Need consulting? Reach out! chris@keystotheshop.com
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Well now! Today we are going to get an inside look into one of the biggest and most successful coffee brands in the nation! We are talking with the Co-Founder of Biggby Coffee, Mike McFall!
Biggby Coffee was founded in 1995 in Lansing, Michigan a fast-growing $100-million-dollar coffee franchise with 250+ locations across the Midwest and quickly expanding into the East Coast in 2020. Biggby is one of the largest coffee chains in the USA.
Having originally started with Biggby in 1996 as a minimum wage barista, Mike has since held every subsequent position within the company, including his current title as co-Founder and co-CEO (May 2016). Mike believes his time in each of his previous roles has allowed him to form a bond with his employees based on understanding, credibility, and respect. Two decades later,
Mike also wrote and published the Inc. Original book, Grind, with the mission to help founders and entrepreneurs take their business concept and turn it into a positive cash-flow business. In the book Mike shares his personal experiences having led Biggby through survival mode, stability, and aggressive growth.
In our conversation today we will be hearing the story of both Mike's and Biggby's development from concept to present day and all the failures, lessons, and success in between.
This is a very insightful interview and Mike truly hits on some crucial keys to success that apply to everyone from coffee shops with 1-2 spaces to a large chains with hundreds.
We cover:
Links:
Need consulting? Reach out! chris@keystotheshop.com
The BEST in commercial coffee equipment!
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