Each one of our shops tell many stories. The story of our own arrival as owners, the story of the coffee and the efforts it has taken to get to a finished product, the story of our community and customers and the parts they play in shaping their world and shop itself. A coffee shop is at once a reflection of the people and a light that guides us to the future. Today we are going to hear the story of one such shop, whose owners have had quite an adventure as writers of and participants in their coffee shop story.
Don Niemyer is the co-owner with his wife, Carissa, of Story Coffee Company in Colorado Springs, Colorado.
Today you’ll hear how Don and his wife, along with their two daughters, moved into a 99 square foot Volkswagen Rialta and lived in it for 4 years, traveling the nation visiting coffee shops and getting insights and inspiration for their dream of opening something that would be compelling and elegant, yet simple and with minimal debt. In 2015 they built and opened a Tiny House Coffee shop where customers are served inside as opposed to only at a walk up window and to this day it’s the only one in the world that they are aware of.
Working with Robin Pasley of Pasley Commercial Interiors, they created a design that was named “Most Beautiful Coffee Shop in Colorado” by Architectural Digest Magazine and has been featured in books such as “101 Things to Do in Colorado Springs before you Die”.
Story Coffee has been featured in other national magazines such as Fresh Cup and Barista Magazine, and Don has written for Barista Magazine, detailing their adventures around the nation in a series called The Rialta Coffee Tour which is still available at BMAG online.
Don and Carissa are constantly chasing the idea and practice of simplicity, and today we’ll talk about how they work that principle into their business, and into their lives.
In this conversation we cover:
Enjoy!
Links:
https://www.storycoffeecompany.com/
https://www.facebook.com/storycoffeecompany/
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Coffee shop owners, do you ever feel as though the entire world is on your shoulders and that one mistake will send the whole business crashing down? The pressures and expectations that cafe operators face drive many to pursue unrealistic standards for themselves and others, which tends to multiply mistakes vs the intended avoidance of them.
Today on Shift Break we will be talking about why it is ok that you, and other leaders in the shop make mistakes, and how the work of creating the complex and rewarding world of a coffee shop actually thrives on us embracing a pursuit that includes imperfections.
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grace
positive
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com of book a free call now:
https://calendly.com/chrisdeferio/30min
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Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
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Today we will be talking about several essential tools that a manager needs to employ in their daily and weekly schedule to care for the cafe, the team, the business and, of course, themselves. Owners, it is your responsibility to make sure you are tangibly supporting and resourcing manangers with the time and tools they need. This is a start.
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One of the most critical parts of leadership in a cafe is how you invest in developing those you lead. Depending on how it is done, evaluating and assessing performance can either inspire and encourage, or it can deflate and discourage.
Today on Shift Break we will be talking about how to think about and conduct assessments through a values framework that recognizes both the technical and relational aspects that make up the job of barista.
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com of book a free call now:
https://calendly.com/chrisdeferio/30min
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Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
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Learning to roast and hone one's skill in the craft is a difficult task. Add to that the pursuit of competition and leading an entire department of a to U.S. coffee business and you have yourself one very talented coffee professional.
Today I am thrilled to interview the new U.S. Roasting Champion, Eduardo Choza!
In our conversation we discuss Eduardo's journey on coffee, approach to roasting, the competition experience, how he leads and teaches, and the drive for representation in coffee that fuels his career.
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Too many times we confuse giving feedback with lecturing our staff which easily shuts down the person we were intending to communicate with. Feedback is critical to your culture but, As past guest and friend of the show,Tom Henschel has said, "Feedback is not a lecture, it is a conversation.
Today on Shift Break we will be breaking down this statement, what it means, and how to apply it in your cafe.
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com of book a free call now:
https://calendly.com/chrisdeferio/30min
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Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
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Developing the wholesale arm of your coffee roasting company boils down to the value can you offer your potential customers. Beyond the coffee itself, your wholesale customer needs assistance in their own coffee journey and your company, specifically the reps, need to be able to be equipped to deliver that help. At the heart of what makes a wholesale program successful is relationships. Todays guest has been doing this now for 13 years and walks the talk of delivering value through services and relationships with wholesale coffee clients with one of the nations best roasters.
Honor Forte has been the Director of Wholesale at Olympia Coffee since 2011. He has worked as a Barista, Delivery Driver, and Trainer at Olympia Coffee, in addition to working in coffee on the East Coast from 2009 until 2011. He also serves as a Head Judge and Competition Committee member at the US Barista Competitions since 2013.
In our conversation we discuss how Honor developed as a coffee professional to focus on sales, what it took to get clients and grow partnerships long term, what makes a good sales rep, and what you need to know to take the next step in building your own wholesale program either from the ground up, or to the next level.
Links:
Olympia Coffee Roaster : https://www.instagram.com/olympiacoffee/
Honor Forte IG: https://www.instagram.com/honorforte/
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Welcome to another episode in the live from Coffee Fest interview series!
This is a series of 4 conversations with presenters on the show floor at Coffee Fest NYC.
The topics range from how to connect with community, running a successful mobile coffee operation, getting your coffee into grocery stores, and how to approach roastery workflow and architecture.
Links:
Asia Bites Consulting" Sara Vettori
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How many times have we fallen prey to assumptions about one another in the cafe that end up creating needless strife and hold back progress at maybe the most critical point in the supply chain? Answer, too many times to count. We create these characterizations and generalizations at our own peril and wonder why there is toxicity in the coffee shop.
Today on Shift Break we will be talking why this type of thinking from both owners and baristas is so common and what we can do about moving past it to actually work together for a more positive coffee culture.
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com of book a free call now:
https://calendly.com/chrisdeferio/30min
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Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
Being technically skilled as a leader is a small part of what makes one effective. The larger part of cafe effective leadership has to do with emotional skill and how we either create or destroy relationship in the daily life of our coffee businesses. The impact of our over-focus on technical skill leads to many cultural issues that eventually show up in the partial or total downfall of your business.
Today I am please to welcome back to the show Jonathan Raymond, who is the author of the book Good Authority, which we discussed on this show 5 years ago. He is back to help us learn about emotional leadership and the insights here are nothing short of revelatory.
Jonathan is best known for his book Good Authority, How to Become the Leader Your Team is Waiting For. The book, awarded the Axiom Business Book Award Silver Medal in 2018, delves into the psychology and leadership required to be a successful manager. It introduces the groundbreaking concept of the Accountability Dial — a five-step model for addressing performance issues while nurturing personal growth in team members.
Fueled by the book’s success, Jonathan establishing Refound. At its core, Refound seeks to empower modern managers by addressing the crux of workplace discord – leadership authority left untapped. Jonathan’s vision extended further with the inception of Refound Academy, a virtual learning platform designed to transform managers into confident people leaders. Refound most recently introduced “Ren” — an AI-powered on-demand coach, serves as a 24/7 mentor programmed with two decades of Jonathan’s leadership wisdom.
Links:
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In the world of cafes there are many ways to be excited about coffee. Some of those ways can alienate a customer instead of welcoming them into this magical world of sensory experiences. Today we are re-airing an episode with someone who exemplifies the kind of excitement we need more of in coffee. The kind that wants to share the love and joy of coffee in an approachable and sincerely caring way.
Emi Fukahori is the 2015 Swiss Barista Champion as well as the 2018 World Brewers Cup champion. Emi Fukahori and Mathieu Theis founded MAME Coffee in Zurich, Switzerland in 2016. The couple met at a coffee tasting in 2013 and became fascinated by the world of specialty coffee. They quit their corporate office jobs to start MAME, which means "beans" in Japanese, to promote specialty coffee and its flavors and terroirsShe and partner Mathieu. They serve excellent and refined coffees across a spectrum of flavors with a focus of welcome, care, warmth, and excitement to share coffee with others.
In this encore episode from 5 years back we explore Emi's professional evolution, winning Brewers Cup routine, founding and growing Mame, and the philosophy of care and focus on others that guides how and what they serve.
The lessons and ideas Emi shares are exactly the kind of things we should all strive for in our shops. Whether you are a champion matters not, what matters is championing the customers coffee experience.
Enjoy!
Links:
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Business success leaves clues. Metrics such as labor percentage, COGs, Employee Turnover Rate, and more are all measurements we use to both guide how validate past decisions and guide future decisions. But what about the intangibles that the numbers themselves have a hard time showing?
On this Shift break episode we will be talking about why we need to focus on the numbers as well as the deeper meaning and intangible areas of the life of the business that contribute in a way that often cannot be tracked, but NEED to be invested into for the coffee shop to thrive.
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com of book a free call now:
https://calendly.com/chrisdeferio/30min
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The goal of business is ultimately to provide for people. Firstly a business is stared as a means for the owner to provide for themselves and their family by providing a service and product to customers and thereby providing a demand for the actors in the value chain of coffee that came before them. This is all carried out by the group of people we provide a wage to in that service. The barista.
The compensation that baristas receive can vary based on skill, experience, performance, and all of it is funneled through the constraints of two things. 1. The business model 2. The mindset of the owner. In order to retain the best staff we need to start with a generous mindset that asks the question, how do we raise barista wages?
Today I am airing an collaboration episode recorded during SCA Chicago with the guys at the Valor Coffee Podcast addressing and unpacking some of the nuances of this question. In this interview we discuss models, mindsets, actions and frameworks, and next steps to help you begin to raise wages in a way that helps you to continue to provide for all the people in your cafes circle.
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Want to run an amazing coffee shop?
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Schedule a free discovery call now!
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How do we help? A few thoughts have been swirling in my mind since the SCA expo in Chicago, and one of them has to do with the best contribution we can make to help each other in the industry with our respective parts of the supply chain. It seems that many are majoring in things that are not directly related to their business, and therefore letting their business slip into disrepair.
On this Shift break episode we will be talking about the power of tending to the effectiveness of our businesses, in particular, the café, as a means to truly help the farmer, and everyone in between in a sustainable way.
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com of book a free call now:
https://calendly.com/chrisdeferio/30min
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Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
When we read about amazing hospitality stories in restaurants, it can (and should) inspire us to pursue hospitality in our our coffee shops. Trouble comes though, when in our pursuit of the next level hospitality experience we can easily start to generate an unhealthy fascination with singular experiences at the expense of celebrating and maintaining good and normal, maybe even "unremarkable" moments of hospitality that make up much of our day. In addition to this, there is a push for cafe owners to build their spaces according to the market vs their environment and context. There is wisdom in some of this for sure, but often, like fixating on luxury examples of hospitality, it can rob us of the joys one gets being rooted in place and in regular relationships.
Today we will be exploring what I am calling unremarkable hospitality and cafe terroir (a taste of place) and why in an ever connected industry, focusing on our place, people, and the consistency of our care, can itself be remarkable.
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Want to run an amazing coffee shop?
Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.
Custom consulting for your unique business.
Schedule a free discovery call now!
https://calendly.com/chrisdeferio/30min
Thank you to our amazing sponsors!
Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
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In order to progress, you need to let go. For coffee shop owners this is hard to do because so much on the initial business is based on personal work and many "firsts" that bring with them a sense of nostalgia and preciousness that can actually hold you back. The struggle to let go and allow for an evolution and progression might be behind why we can sometimes fail to see things through that we know are good but encounter some deeper personal resistance.
On this Shift break episode we will be talking about why letting go is key for allowing the business to grow beyond the initial stages and into something even better.
I help my clients move through these important stages of growth in our coaching sessions. If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com of book a free call now:
https://calendly.com/chrisdeferio/30min
Listen to related episodes:
SHIFT BREAK: Making Minimum Viable Changes
SHIFT BREAK : Evolution Through Small Steps
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From a very early age Willem was intrigued and captured by coffee in every sense and all facets. He roasted his first batch of coffee at the age of 14 and after obtaining a masters-degree in business economics at the University of Amsterdam he co-owned his family’s specialty coffee business in The Netherlands. When Willem moved to the USA in 1998, he founded Boot Coffee and since then he advised coffee companies, coffee associations, development banks and governments around the world. As a consultant, Willem has been involved in coffee quality programs in countries like Ethiopia, Colombia and Honduras. He also designed extensive marketing programs for coffee industries in Ethiopia and El Salvador. In 2006, a dream was realized. He bought 5 ha. of land on the slopes of the Baru volcano in the Chiriqui province of Panama and planted 6,500 Geisha coffee trees. The farm was named "La Mula". In 2009, a second farm "Finca Sophia" was established at an elevation of 6,000 feet and up. In 2014 the natural processed La Mula won first place at the Best of Panama coffee competition. In 2015, La Mula maceration washed Geisha earned the Coffee of the Year recognition by Coffee Review with the highest ever score of 97 points. In 2016 his coffees won multiple Good Food awards and in 2017 Finca Sophia washed Geisha won first place at the Best of Panama. Willem is also a co-founder of a third farm in Panama: Finca La Cabra and he helped start a 400 hectare estate in western Ehiopia: Gesha Village Estate. Willem has extensive experience as a coffee roasting consultant and trainer. He wrote many articles about coffee roasting techniques in trade magazines. In addition, he educated hundreds of aspiring coffee professionals around the world in the sensory evaluation of coffee. In 2016 Willem started Boot Coffee Campus, a leading training institute located near San Francisco, CA, servicing the coffee industry in the entire Pacific region
In this episode we talk with Willem about:
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The Shift Lead position is one of those roles that is very misunderstood. Often a title given to baristas for whom the boss wants to retain or established as a position to police a shift that has problems that run deeper than merely following to standards, a shift lead can feel confused, forgotten about and conflicted due to a lack intentionality in establishing this role in the cafe.
Today we are going to talk to owners and baristas alike. For owners, about how to determine is a lead role is needed, how to establish it well if it in fact is necessary, and what you need to follow through on ton resource and lead the lead well. For baristas, if you find yourself in this role, what are ways you can work well for the benefit of your barista peers, how can you make sure you get what you need from management, and what can this role do to help your career.
There are a lot of thoughts here about this misunderstood and often misapplied role and I hope some of this really lands for you and helps you thrive.
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Want to run an amazing coffee shop?
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A mentor to Danny Meyer once told him "Business is Problems". This was said to point out that challenges are not only inescapable, they are actually a part of the fabric of what we do. Unfortunately many of us are consider the problems of business as nothing more than a nuisance to be eliminated vs an opportunity to be embraced.
Today on Shift Break we will be talking about how and why we should embrace problems in the cafe and see them as blessings that allow us to grow our business and ourselves.
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The wonder and beauty of coffee is a catalyst for countless career coffee professionals and customers alike. The flavors and creation of special moments that draws us in, satisfy some sense of adventure as well as nurtures a need for belonging. On the business side of coffee it can be very easy for those elements to be lost and replaced with conformity, safety, and a sole focus on numbers that sucks the life out of what was once a joyous thing.
For today's guest, reanimating the industry with creativity, passion, and the joy of telling stories through drinks has been a 7 year long pursuit that has shifted the minds and hearts of thousands.
In today's episode we are going to talk all about the spark that lit the flame of Ryan's businesses and approach to coffee, the need for baristas to express their craft using coffee, how this sometimes crazy, always fun business works, and what YOU can do to create menu magic for your staff and customers.
Links:
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Want to run an amazing coffee shop?
Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.
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There is no neutral. Only forward or backward. Your coffee shop is not a static thing that will simply take care of itself. The people, space, product, and culture all need to be given care and attention to prevent breaking down over time. The best way to do this is to always be fine-tuning the cafe.
Today on Shift Break we will be talking about why fine-tuning, optimization, and efficiencies matter in the shop and how you can approach the process in a way that is effective and fulfills your business's larger mission and goals.
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Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
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The craft of coffee and cafes is as much a personal pursuit as it is a service to others. Providing a remarkable coffee experience to guests through coffee is what initially inspired Frank La to begin a career in coffee. Since then his dedication to exploring service, mentorship, business operations, and coffee itself has been guided by the Japanese philosophy of "Kodawari" or, the relentless pursuit of perfection.
Before launching Be Bright Coffee, Frank La developed his skills and became a coffee professional in LA in 2010. La has held jobs at notable coffee companies acros the city including Cafe Dulce, Lamill Coffee, and Copa Vida. Now with Be Bright Coffee, Frank has overseen the growth of his business with e-commerce, wholesale, cafe and events. His skills as a coffee professional has earned him a 6th place finish at the 2023 USBC, and most recently taking the title as the USBC in 2024.
In today's episode we will explore the genesis and development of Frank's coffee journey through barista work, illegal pop up coffee shops, competition, a 9 year break from the competitive barista world, operations management, and crafting a championship winning routine.
Perfection can sound too exclusive or high minded at first, but I believe the way Frank explains things and demonstrates through his own practice of the discipline shows us that it can be pursued with humility and empathy that brings about a wonderful result.
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Want to run an amazing coffee shop?
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Schedule a free discovery call now!
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Thank you to our amazing sponsors!
Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
Creating a fine dining level experience in a coffee shop is no easy task. I requires discipline, focus, and a view of coffee that assumes that it is not just a beverage but that it is truly a culinary art. This is the disposition and mission of of today's Founder Friday guest, John Piquet of Caffe d'bolla in Salt Lake City, UT.
For nearly two decades, John Piquet has crafted his expertise as a coffee professional, roaster and siphon brewing specialist. As owner and operator, caffe d'bolla has won 7X Best of State, 3X Best of the Beehive, Zagat's Top 50 coffee shops in the United States.
Les Roka captures John's role in a December 2022 feature article at Gastronomicslc.com. "John Piquet’s journey as Salt Lake City’s first artisan roaster and siphon coffee bar continues, always fine-tuning the matrix for producing an exceptional cup of coffee."
John's expertise has been recognized internationally by both peers and culinary professionals and has been featured in The New York Times, Salt Lake Tribune, as well as Fox13, KSL, KUTV's Taste Utah, ChefsFeed, Sunset Magazine, Miles Away Travel Blog, and the aptly named, “100 Things to Do in Salt Lake City Before You Die.”
In our conversation we discuss how John came into the world of coffee service, cafe operation, and roasting. We also explore his philosophy and discipline in focus as a one-man operator striving for the sublime in espresso, siphon coffee, and roasting.
I find John's consistent pursuits in coffee inspiring and it is obvious those who have experienced Caffe d'bolla agree.
Enjoy!
Links:
https://www.instagram.com/caffedbolla/
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Want to run an amazing coffee shop?
Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.
Custom consulting for your unique business.
Schedule a free discovery call now!
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Thank you to our amazing sponsors!
Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
Being detail oriented is one of those traits we look for in baristas as proof that they are the right for our coffee shop. What we don't think about very much is that a good bit of what a barista gives to a business is based on what has been invested into them. In other words, you get out what you put in.
Today on Shift Break we will be talking about why this desired behavior and disposition of staff is largely up to you and how you go about orienting them to the details that matter.
Listen to these related Shift Break episodes next:
Would you like to work with me 1:1 to help you thrive in coffee?
Click below for a discovery call and lets have a conversation!
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
There is no time where it is more critical to make a good impression than when you have a full and busy cafe. One of the main ways our coffee shops get filled is when groups meet at the shop. When groups of people come in to order, they bring with them a certain level of distraction and chaos that can easily slow things down and frustrate the staff and the customer.
In today's episode we are bringing back a classic KTTS episode from year one that addresses what originally was a listener question regarding the tension and confusion around groups in the cafe. Originally aired in 2017, this episode is packed with practical takeaways and guidance on how you can make order out of chaos and maybe even look forward to those groups calling your shop home!
Related episodes:
Want to run an amazing coffee shop?
Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.
Custom consulting for your unique business.
Schedule a free discovery call now!
https://calendly.com/chrisdeferio/30min
Thank you to our amazing sponsors!
Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com