How do we get people to come to our shop? This is the question at the root of most of our marketing efforts. So many of us have stories of how customers will tell us, even after years of business, "I never knew you were here!". It's frustrating.
In todays Shift Break we will be chatting about how we have been limiting ourselves with the way we are approaching marketing and the change of mindset and tactic that I think may help get people in your shop and aware of your brand.
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215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D.
304 : Inside the Coffee Data Trends Breakout Report w/ Katie Von Der Lieth of the SCA
120 : Social Media 101 w/ Jenn Chen
234 : Actions and Strategies to Improve your Messaging w/ Garrett Oden
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How do we test the energy efficiency, emissions, and impact of or roasting machines?. We all want to be responsible with our environmental impact but all we have to go on for data is supplied by marketing from the manufacturer. Wouldn't it be nice to have a real measure of the performance of a roasting machine? Well that is exactly what today's guest is out to provide.
Today on the Rate of Rise series from Roast Magazine we are going to be talking with Dave Baxter about The Norm Roast Protocol!
Dave Baxter has avidly roasted coffee for more than 15 years. He applies an analytical approach to master the enigmatic art of coffee roasting. Dave joined the Artisan team in 2015 and is a founding member of the NORM-ROAST Consortium. Many of the analytical tools and other features in Artisan were created by him. Dave is an inventive engineer with over 60 granted patents.
In our conversation we cover:
Links:
Subscribe to Roast Magazine! Use code "ROR" to get $5 off
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 #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee
RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow
RoR #12 : Inside Coffee Packaging w/ Ever Meister
In order to have clarity on how to operate effectively in coffee we need to view it thought a global lens. The tapestry of people and cultures that make up our industry are rarely represented and even less often do they benefit from coffee culture. The answer to this problem is something that today's guest calls "The Sepia Coffee Project".
Martell Mason is Co-Founder of the Sepia Coffee Project(SCP), a boutique roastery based in Detroit's North End. Although a native of the city, Martell has lived a very nomadic life with years spent throughout Asia, East Africa and Scandinavia. With a BA in International Affairs and grad work specializing in Sustainability and Coffee Value Chains; Martell continues to search for ways to bridge the gap from "farm to cup" while ensuring there is greater representation of all persons involved with an emphasis placed on those of color.
In 2017, he established Arabica Trading House in Istanbul, Turkey, being one of the first specialty traders to import high-quality, transparent coffees direct from origin. Pivoting after the shocks of the pandemic, Martell arrived back in the US in 2021 and saw an opportunity to be of service to a young, yet vibrant coffee community in Detroit.
Sepia Coffee Project's mission is to make specialty coffee more accessible to underserved markets, creating a more inclusive and equitable platform for coffee consumers, industry peers and the greater community at large.
In our conversation today we are going to be learning about Martell's unique journey through coffee and how his experiences shaped his views and the work he does today to create equity and inclusion for all.
We cover:
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227 : Connecting with Hearts and Minds
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Diana Martinez is one of those people that I am thrilled to see find success in coffee. She had a dream to open a coffee shop and consistently pursued knowledge and experience right out of the gate by working at a roastery and coffee shop then setting up a table on a sidewalk in her neighborhood to serve good coffee to those who did not have access to it. Today she has a brand new brick and mortar shop and the loyal support of her community. I dod not come easy though and that is what today's conversation is all about.
In this Founder Friday we will get to hear details of Diana's journey into coffee entrepreneurship, the challenges, lessons, opportunities, and mission that drives her to continue to build this dream. Not just for herself but for her culture and her community.
I know you will be inspired by this one!
We cover:
Links:
Instagram @cafecalle
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284 : Founder Friday! w. Jackie Nguyen of Cafe Cà Phê | Kansas City, MO
187 : A Conversation with Nikki Outlaw of Anecho Coffee
097 : Founder Friday w/ Erica Escalante of The Arrow Coffeehouse
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Giving up control and taking on a new role can be scary. As a result a lot of owners and managers rely on rigid and controlling way of leading that ends up doing more harm than good.
In today's Shift Break we will be talking about the value of flexibility for both owners and managers and how it benefits the new context we find ourselves in when leading and delegating leadership.
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261 : The Basics of Managing Managers
165 : The Art of Deep Listening w/ Oscar Trimboli
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It's not very often you come across someone who has spent decades as a true example of what it is to be an exemplary manager, leader, and professional. When you do find them you better be prepared to absorb their wisdom and let it help guide your own career.
Well, today we are privileged to sit down with some one who has done exactly that. We are talking all about leadership, management, and training, with Selina Viguera of Blue Bottle Coffee!
Links:
Instagram: @sellybean_13
Email: Selina.viguera@gmail.com
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313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee
306 : A Conversation w/ 2004 U.S. Barista Champion, Bronwen Serna!
305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA
305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA
In Praise of Long Term Imperfect Employment
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We have talked a lot about your career development on the show and for the most part I would say this show advocates that you find a place that is right for you. There are times though, when we are in what could be considered the right place, but the difficulty prompts us to move on too quickly, leaving opportunity for growth behind.
In todays Shift Break we will be chatting about how long term employment in a place that can sometimes be deeply challenging can actually be beneficial and deepen your growth.
Be sure to also listen to the linked episodes below. They provide other perspectives that will help you wrap your mind around your current situation to make a mindful and solid decision.
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331 : The 7 Deadly Sins of my Career
292 : How to Take Charge and Drive Your Career w/ Ed Evarts
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Most of us would say we represent farmers with our work. Few of can say we literally work for farmers. Increasingly we see the need for business models that don't just give financial reward to farms but that shift the power balance to them. This is where the example and work of Pachamama Coffee shines as an example of what is possible with true farmer ownership. Today we are going to be exploring this model with the CEO AND co-founder, Thaleon Tremain.
Thaleon Tremain is the CEO and co-founder of Pachamama Coffee Cooperative, a vertically-integrated cooperative representing more than 240,000 smallholder coffee farmers around the world. Launched in California in 2006, Pachamama is the first coffee roaster in North American to be 100% owned and governed by farmers in Africa and Latin America. Thaleon has led Pachamama Coffee’s formation and growth since 2003.
Pachamama Coffee is wholly owned by its five member-cooperatives and its board of representatives is entirely composed of farmer representatives. Pachamama allows farmers to maintain quality control of their roasted coffee, while creating a brand and a simple path to share their own story with their own customers.
Thaleon’s passion for the cooperative business model began at an agricultural cooperative in rural Bolivia, where he worked as a Peace Corps Volunteer in the mid 1990s. In pursuit of a better ownership and governance structure for economic development, Thaleon is a dedicated advocate for the cooperative model. He lives in Sacramento with his wife and two sons.
In our conversation we will be exploring the founding and development of Pacahamama, its growth, goals, and isights they have gained over the course of almost 20 years of changing the landscape of farmer equity.
Links:
Instagram @pachamama_coffee
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Sustainability Series #2 : Importing & Roasting
294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto!
288 : The Truth behind Cheap Coffee w/ Karl Weinhold
265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge
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A them of this show has been to infuse grace and patience into your leadership. For the most part, when we exercise patience and extend grace to baristas in the cafe it is a good thing that brings about positive results. There are times though, when it turns into something detrimental and it is hard to tell where that line is.
Today on Shift Break we are going to explore why patience is not always the best play and what you can to avoid letting your emotions prolong a bad situation.
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Patience & Passivity : Career Advice for the Long Game
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Working in customer a customer facing environment like a coffee shop means that we get to serve and experience all different types of people in the course fo the day. While so many of our interaction are within the expected range of emotions, there are times where things get pretty tense and situations escalate past where we are comfortable.
What do we do when confronted with these circumstances? Are we prepared for and confident in deescalation? Sadly we often fail in this area which means bad situations often get worse leaving staff and customers feeling demoralized and without much hope for resolution.
This is a really important topic and To help us learn how to approach deescalation and make it a real process in our shops we are talking to Melissa Tucker or Mind Over Matters and Pathways to Peace.
Melissa graduated with a Master’s in Counseling Psychology from University of Hawaii Hilo, in August 2015. She worked for five years, in Hawaii, as a crisis mobile responder for youth, as a counselor at the domestic violence shelter, as a counselor for a private outpatient substance abuse clinic, and as the clinical supervisor providing training, counseling, parent education and services to staff and Child Welfare Services mandated clients. After moving to Washington State in 2019, she began providing private coaching and training in Motivational Interviewing, supervision, and counseling skills. She also worked for Crisis Connections as a supervisor and trainer for counselors and non-clinicians in Mental Health related skills. She currently works as a Licensed Mental Health Counselor Associate in private practice in addition to doing private training.
In today’s conversation we cover:
Links:
https://www.mindovermattersinstitute.com
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052 : Solving Coworker Conflict w/ Tom Henschel
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104 : How to Deliver Difficult Feedback w/ Tom Henschel
330 : Establishing Systems in Your Coffee Shop
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Coffee shops are notorious for overcomplicating their menus, concepts, and services. Most shops, if left unchecked in this, will have a significant number of poorly thought through drinks, back stock of unused inventory, and frustrated staff and customers either leaving bad reviews or leaving the business. The answer is not what we can add to our already burdened shops to find success, but what can we do less of to focus more on the few things that will bring success.
On today's Shift Break we are going to discuss how to approach building your capacity and ability to make good decisions by embracing simplicity and learning what you business needs and what it can handle as you go.
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224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown
274 : Crafting Specialty Drinks in your Shop w/ Matt Foster”
240 : What to do before your Build your Bar
Blog: Soul Searching in the New Landscape of Retail
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