Episodes

4d ago

Do you feel the pull, the itch, the compulsion to add more, buy more, and create specials and new things for your customers all the time? You are not alone. The industry is filled with cafe that are stuck in a never ending cycle of making, buying, and adding new things so they do not fall out of favor or relevance as though any and every customer or barista is only a hairs breadth away form leaving and like the Keanu Reeves movie Speed, if you slow down, the whole business will explode. Today on Shift Break we will be discussing this mindset trap that snares many owners and operators and what you can do to truly gain relevancy and loyalty in your customer base. The key we will talk about lies in you ability to focus on the right things and stay the course Related Episodes: SHIFT BREAK : Trends You Can Ignore 550: Replace These Distractions and Watch Your Cafe Grow! 545: Breathing Life Into Your Coffee Shop 485: Your Shop vs The Industry – How to Free Yourself From Dependency CONSULTING + COACHING 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 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

6d ago

I love an origin story where the pluck, confidence, and unwavering belief of the founders for each other and their idea is met with the support, enthusiasm, and positive feedback of the community they set out to serve. They say your calling is where your talents intersect with what people need and today we get to talk with people who have been authoring a story just like that. Very happy today to feature the story of Matt and Elise Higgins of Origin Coffee Bar! Elise and Matt Higgins are the husband-and-wife founders of Origin Coffee Bar, with cafés in Savannah and Hilton Head Island. Creative and entrepreneurial at heart, they launched Origin in 2020 with a focus on generosity, community, and excellent coffee. Elise, originally from Michigan, oversees social media, the food program, and guest experience, while Matt, a New England native, leads roasting, coffee quality, brand, and wholesale. In today's episode we will be taking you from the first inkling that coffee was the path they should pursue, -through to today where they now have an 2 established cafes and a roasting operation that are continuing to grow. We discuss: * Life as design students, craft entrepreneurs, and the idea for coffee * The lessons from the Mobile Coffee Bar * Navigating Opportunities + The Power of Intuition * The Importance of Culture and a Great Team * Balancing Work and Relationship * Secrets of Partnership * Establishing Standards * The Role of Systems in Growth * Learning from Customers and Team * Quality Control at Scale * Why Entrepreneurs Need Confidence and Generosity Links: https://origincoffee.bar/ https://www.instagram.com/origincoffee.bar Related Episodes: SHIFT BREAK: Reassessing Growth 362: How to Handle Growth in Your Coffee Shop 514: Founder Friday! w/ Raoul Adwan of Thrd Coffee in Chicago, IL! 518: How to Run a Coffee Shop w/ Meaningful Hospitality KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 or book a free call now: https://calendly.com/chrisdeferio/30min SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

6d ago

A listener asked me a question recently about how to approach operating a coffee shop in a rural setting versus a larger city. After a short exchange over email I decided it was some thing that we should probably chat about here on the show. After all, specialty coffee shops are popping up more and more in suburban and rural settings, and there may be some key distinctions to consider. Today we will be talking about some different differences between the two settings and how you as a professional or an operator manager or owner can approach hospitality and business in each of these settings in a way that best serves the people in those communities. We will also talk about the limits of those differences and turn to how they are not too dissimilar, and give you a frame work that will help you ask the right questions before making decisions around menu, style, and approach. KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 or book a free call now: https://calendly.com/chrisdeferio/30min SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Dec 11

The life of your business is going to be determined by how easily and frequently you and your staff can identify, during the workday, behaviors and events that represent the values of your company. The problem is that because we are so busy with the tasks of the work, it makes it difficult for us to identify those times in the work that can help motivate nourish and sustain us. Today on shift break, we will be talking about your role as a leader to help identify values on shift. This practice will result a team of people ready to not only recognize the difference between bad and good behaviors and situations on bar, but it will create staff who then independently pursue furthering the good. Related episodes: 329 : How to Teach Company Values to Your Staff Scaling Values Bridging the Values-Actions Gap CONSULTING + COACHING 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 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

Dec 9

Many owners struggle to make a profit and to pay themselves. This inevitably will lead to burn out and disillusionment and sadly for many closing down the shop before ever really seeing what it's potential could have been. Making money in your cafe has a lot to do with how well you track and manage what you already make. Enter the Profit First system and the coach who helps apply it to the world of coffee shops, Kim Logsdon! Kim Logsdon is a long time CFO and financial consultant who has worked with business owners and entrepreneurs for the past 30 years. She started her consulting journey in banking working with entrepreneurs and private equity advisors providing them with financial services and credit facilities to grow and expand their businesses organically and through acquisitions. Kim has also had substantial personal experience as an entrepreneur and business leader where she further deepened her expertise that her clients today rely on to help them navigate their own journeys. Among the entrepreneurs Kim works with, she has a particular focus on coffee shops and coffee roasters to help them with cash flow issues and achieve financial stability through here personal caching using the Profit First methodology. She also help streamline operations with Pumpkin Plan business strategies and is launching the Money Habit Mentor program to help owners and team achieve financial freedom in their personal lives. In todays episode we will be discussing: What is Profit First and why might you need it Why do owners pay themselves last? Why managing money well and specifically is the key to stability How to go about applying this framework to your business How much should you be saving and investing? Common hurdles or points or resistance The real cost of not managing finances and the real profits to be had Links: https://kimlogsdon.com/ Related episodes: SHIFT BREAK! The Two Kinds of Margin You Need in the Cafe 202 : Mastering your Finances and Accounting w/ Keila Hill-Trawick of Little Fish Accounting 223 : Building a Financially Resilient Business w/ Andrew Carroll KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 or book a free call now: https://calendly.com/chrisdeferio/30min SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Dec 4

You read this kind of question mostly from nervous owners who are glued to their screen and anxiously review every data point with bloodshot eyes. Like a nervous flyer, ever bump on the plan is a sure sign of an imminent crash, but here's the thing, it's not. Today on shift break we will be talking about why these kind of questions, while cathartic, actual reinforce a mindset that will rob you of the peace you seek and what you should do instead. Related episodes: SHIFT BREAK! Get Your Cafe to Stand Out Without Losing Your Footing Getting Them In By Getting Out! SHIFT BREAK: Getting Over the Awkwardness of Leadership 453 : The Craft of Operations SHIFT BREAK! The Urgent Need for Training in Today's Coffee Shop Click here to register for our new webinar! "The Keys to the Shop: Principles for Cafe Success" Tickets are limited and you will want to secure your seat soon! CONSULTING + COACHING 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 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

Dec 2

For the last 10 years The Barista League has been putting on competition/events that tap into the culture of the working barista and offers a fun environment that also showcases and celebrates the skills of the people who serve customers globally. In the current landscape where competition is increasingly isolated from reality and can easily be seen as a place to conform, perform TBL is a needed balance. Now they are taking the next step in their evolution and introducing a newer format and judging criterial born from their ten years of conversations with he baristas they hope to serve. and we are going to talk all about it with the founder, Steve Moloney! Steve is a long time coffee professional, barista, and 2x Swedish Barista Champion who for the last tan years has been leading the event and competition The Barista League. Criss crossing the globe every year Steve and the team get to see a wide variety and sampling of the various barista cultures that make coffee a wonderful and diverse landscape. Today we are going to talk with Steve about: The purpose and evolution of The Barista League Why it is important to recognize the real elements of bar work Team competition and what it does to enhance professional development The need for expression and fun in coffee New format and criteria Measuring the customer experience What should we strive for in shops to push coffee forward Links: www.thebaristaleague.com IG: @thebaristaleague Related Episodes: 250 : Planning better Events w/ Steven Moloney of The Barista League SHIFT BREAK! How To Get The Most From a Coffee Event 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 162 : Discussing "Baristastainability" w/ Jenna Gotthelf of Counter Culture Coffee SHIFT BREAK! The Urgent Need for Training in Today's Coffee Shop 437 : The New Age of the Barista: Mindsets + Habits for Success 309 : A Conversation w/ Sarah Allen and Ken Olson of Barista Magazine Click here to register for our new webinar on December 5th 2025! "The Keys to the Shop: Principles for Cafe Success" KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 or book a free call now: https://calendly.com/chrisdeferio/30min SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Nov 28

If you want to run a great coffee shop, loving people is one of the most important things to have at the foundation of all you do. It is also sometimes the hardest and requires intentional pursuits of a visions and a tenacity that always seeks out ways to improve communication, service, hospitality, and quality to make sure both staff and customers consistently feel the love. I am happy that we get to chat with someone whose cafe and pursuit of what coffee service and community can look like has been making an big impact in a small eastern Washington town. Today we will be talking with the founder of Kittitas Cafe, Mackenzie Cohen! After working in the food and beverage industry in the U.S. and in Australia for over a decade, Mackenzie found her love for coffee, food, and people was so overwhelming she needed to make it her career! The Kittitas Cafe's unofficial motto is, "love on people so much, they can't help but love us back." So far, it's worked pretty well for them! Kittitas Cafe has formed an incredibly loving community, introduced people to coffee and food they otherwise may never have tried, and has provided careers for people that offer growth and fulfillment. Some things we will cover: Inspiration Behind Opening the Cafe Influences of Coffee Culture What is "The Athleticism of Service" What it Looks Like to Love People Well The importance of Creating a Supportive Team Environment Viewing Management as a continuous learning process Challenges, proud moments, and Building Relationships with Customers How Balance Staff and Customer Needs Menu Evolution From Staff Conversation and Feedback Gratitude as a Lifeline to Staff Links: 535: Founder Friday! 30 Years of Coffee! w/ Ana Burgos and Amanda Jones of Hyperion Espresso, Fredricksburg, VA 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 480: Focus on What Your Customers Love 340 : Encore Episode of "10 Reasons to Love the Customer"! 5 Keys to Coffee Shop Staff Retention Click below to register for our new webinar! "The Keys to the Shop: Principles for Cafe Success" KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 or book a free call now: https://calendly.com/chrisdeferio/30min SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Nov 27

It is that time of year here in the U.S. where many will reflect on what they are thankful for. In this current age where bad news and reasons to despair abound, it is even ore important to fight for and seek out the good and positive in our lives. But even for those of us who see value in this tradition of listing what we have to give thanks for, it often remains only a once per year thing. On today's Shift Break we will be chatting about what truly being thankful should lead to in the way we live and act toward the people we have in our lives and businesses and even to ourselves when the opportunities and challenges that make up daily work life arrive. When we really believe and know that we are thankful, and we allow ourselves to be impacted by it, great things are more likely to happen and to be recognized when they do. Related Episodes: Thankfulness and Giving Energy to the Positive Priorities and Deep Thankfulness SHIFT BREAK! Engaging in the Right Conversations (or how not to accept undue guilt) Emotions, Self-Sabotage, and Telling Ourselves the Truth 100! Why YOU are the Key Click here to register for our new webinar! "The Keys to the Shop: Principles for Cafe Success" Tickets are limited and you will want to secure your seat soon! CONSULTING + COACHING 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 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

Nov 25

And we are back with the second part of our exploration of common barista myths! I have to say, the main point for both the owner and barista episodes is to encourage everyone to exercise a patience, humility, curiosity, and a sense that there may be more to a story that what we initially see. The culture of coffee shops is shaped on aspirations and passion, but also on assumptions that can damage, hold back, and make toxic an otherwise promising career or cafe. So with all that said I want to cover another set of myths that baristas (ie: future managers, owners, trainers etc) believe and what might be a better way to address what the myth is based on. We cover: Don't expect much from your boss We will cover: Don't expect much from your boss Gatekeeping is always negative Being a barista is my only option to work in coffee My standing in the community is my significance as a professional If I am not happy it is the business fault My work as a barista doe not make a difference Links: 570: Myths Baristas Believe Part 1 556: Myths Coffee Shop Owners Believe Part 1 559: Myths Coffee Shop Owners Believe Part 2 SHIFT BREAK! Get Your Cafe to Stand Out Without Losing Your Footing 331 : The 7 Deadly Sins of my Career SHIFT BREAK: Evil Owners and Lazy Baristas 531: Why the Rise Convenience Coffee is a Good Opportunity for Coffee Shops Click here to register for our new webinar on December 5th 2025! "The Keys to the Shop: Principles for Cafe Success" KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 or book a free call now: https://calendly.com/chrisdeferio/30min SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Nov 20

I was invited to speak recently to a group of coffee professionals on the state of the industry based on what I have experienced through my consulting, career, and interviews. One of the main things I shared was that coffee quality in roasted form is at an all time high. But quality is embarrassingly low. The issue is not the coffee, equipment, access to information, or even money. It is a refusal to train staff and continue investing in their abilities to deliver quality. Today on Shift Break we will be discussing the urgent need for today's coffee shop to invest in and develop their staff with relevant and effective training. This has to be a priority and we are seeing the consequences across the industry as customers faith in our ability to deliver continues to decline and convenience innovations continue o go up. The solutions to your problems are not in tech, finance, or sourcing. It is in relationships, personal growth, and a culture of training that maximizes the value of each opportunity to represent the coffee well and serve the guest with excellence. Related episodes: SHIFT BREAK! You Need to Avoid This HUGE Training Mistake! 527: Thoughts on How to Approach Training and Onboarding You Need to Prioritize In-House Training! Ineffective Training The Insult of Sink or Swim Training 339 : What Good Barista Training Produces Click here to register for our new webinar! "The Keys to the Shop: Principles for Cafe Success" Tickets are limited and you will want to secure your seat soon! CONSULTING + COACHING 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 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

Nov 18

Water for coffee. This is the biggest area of quality control focus that we must always monitor and check to provide constantly excellent coffee. Learning about water can come from various sources and for many busy operators it is tempting to learn a couple things and use that knowledge forever vs continually learning and gaining just as thorough an understanding of water as you do with coffee. Thankfully we have a resource like the book Water for Coffee that has been created and is now in production of the 2nd edition! Today we talk with returning guest and co-author of Water for Coffee, Maxwell Dashwood! We will cover: The background and evolution of the book "Water for Coffee" What has changed in the upcoming new edition "Built water" is great, but not always Water's role in affecting coffee flavor How mineral salts change coffee taste The case for natural water offering more complexity Why different waters are required for different methods of extraction The need to open ourselves to the nuances vs dogma Links: Get the new book: Water For Coffee https://www.instagram.com/mcolonnadashwood/ Click here to register for our new webinar! "The Keys to the Shop: Principles for Cafe Success" KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 or book a free call now: https://calendly.com/chrisdeferio/30min SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Nov 17

Here is why I am thrilled to be launching this live webinar called "The Keys to the Shop: Principles for Cafe Success". The more conversations and exchanges we have where we get to clarify, fortify, and focus on excellence in things that matter, the better all our businesses become. In the last almost 9 years KTTS has offered free content in the form of the 2x per week podcast to help operators steward and grow their business by focusing on people, operations, and quality. Now we are prod to announce a new accessibly priced webinar that will specifically address those three areas and deliver insight, tools, and methods to achieve excellence so you and your people thrive in the running of your shop. The Keys to the Shop: Principle For Cafe Success Webinar Date: December 5, 2025 at 12:00PM EST Length: 90 minutes (60 min teaching + 30 min live Q&A) Investment: $99 (includes workbook + 1:1 consultation for all who attend) Here is what you will learn: One hour of focused content + 30 minutes live Q&A to give you practical insights and tools you can apply immediately to your cafe's operations, people, and quality. Develop operational values that guide hiring and unlock culture & performance Proven communication systems that produce clarity and buy-in from baristas How to be the leader and coach your staff needs Which cafe systems help manage the day-to-day business How to remain flexible and refine operations over time Best ways to schedule your time and organize your energy Establish and maintain quality standards and staff training for excellence Accountability and staying invested in your and your staff's development Link to sign up: CLICK HERE TO REGISTER WHILE THERE IS SPACE! I hope to see you on December 5th! -Chris

Nov 13

If you listen to every well meaning linkedIn post or biz hack YouTube video you can stand out so much that you actually lose touch with he foundation of your business. Today on shift break we will talk about ways to pursue more customer attention but in a way that reinforces your roots and foundations vs pulling you aways from them. Differentiation Takes Time! 559: Myths Coffee Shop Owners Believe Part 2 433: Winning Staff and Customer Loyalty 390 : 7 Ways to be Consciously Competitive Exclusivity is a Bad Strategy CONSULTING + COACHING 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 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

Nov 11

Time for our last installment of live interviews from Coffee Fest 2025. This time from Orlando, FL USA! We are talking with four awesome professionals about everything from training and tasting, Florida coffee culture and barista work - to career dreams coming true through hard work and faith, and empowering your baristas with distributed management! First we are talking with Claudio Martinez! For Claudio, coffee has never been just a drink, it is part of his soul, rooted in his family's 70-year heritage in Honduras. That connection was reignited in Thessaloniki, Greece, where, under the mentorship of Tony Sebastian of I Heart Coffee Roasters, he embraced the beauty, tradition, and community that coffee represents. His first hands-on experience came in a small drive-through coffee shop in Ellendale, North Dakota, owned by a close friend. As a young barista, Claudio discovered the joy of serving others one cup at a time. That spark guided him forward, leading to opportunities with global icons such as Lavazza, where he worked as a trainer and educator, and later with List + Beisler, where he shared exceptional coffees as a green trader with roasters across the country. Each step nurtured his gratitude and reinforced his belief in coffee as a bridge between cultures and communities. Today, as the driving force behind Golden Bush Coffee, Claudio channels that lifelong passion into supporting food and beverage communities throughout Florida and beyond. His mission is grounded in humility and purpose, guided by the belief that coffee is never just about what's in the cup—it is about people, stories, and the connections it creates. Links: https://goldenbushcoffee.com/ https://www.instagram.com/goldenbushcoffee/ Next up we feature Vanessa Jaramillo! Vanessa Jaramillo is the Regional Events & Operations Coordinator for Florida Coffee Culture, where she helps connect and celebrate the people behind Florida's growing specialty coffee scene. As a Colombian-American, Vanessa's connection to coffee began long before she became a barista — she visited origin before ever working behind a bar. After discovering specialty coffee in Australia during her gap year, she returned to Florida with a deep passion for community and storytelling. With three years in the coffee industry, Vanessa has immersed herself in every part of the craft — from cuppings and throwdowns to competitions and community events. She's driven by the belief that coffee is a universal connector that brings people together from all walks of life. Links: https://www.flcoffeeculture.com/ https://www.instagram.com/floridacoffeeculture/ We then turn to chat with Maria Esther Lopez Thome! María Esther is the Co-Founder and Co-Creator of Coffea School, a Coffee & Tea Training Center located in Miami Gardens, Florida. Lawyer, with Master in Tax and Administrative Law. Q-Instructor. SCA Authorized Trainer in the entire Coffee Skills Program, from seed to cup. SCA-ReCo Fellow. SCA Technical Standard Committee Fellow, 2016-2018. CQI Q-Processing Professional. CQI Quality Evaluation and Post-Harvest Processing Assistant Instructor. CVA Program Trainer. Has traveled the world teaching about coffee: Venezuela, Peru, Ecuador, Colombia, Brazil, Argentina, Uruguay, Chile, Ethiopia, United States. Passionate about coffee and the incredible relationships that growth in within. A sustainability believer, always willing to learn more. Links: https://coffeaschool.com/ https://www.instagram.com/coffeacompany/?hl=en Finally we round off the episode with a wonderful conversation with Katherine Morris! Katherine Morris is the Owner and CFO of Cherry Coffee Company in Fort Worth, Texas, which includes Cherry Coffee Shop, a values-driven neighborhood café, and Novel Coffee Roasters, a specialty roastery with a focus on intentional sourcing and private-label partnerships. With over 18 years of experience across finance, nonprofit, and hospitality, Katherine blends operational know-how with a people-first approach to leadership. At Cherry, she introduced a shared management model that empowers baristas to lead key areas of the business — from coffee development to inventory — helping create a resilient, collaborative team culture. Links: https://cherry-coffee.com/ https://www.instagram.com/cherrycoffeefw/?hl=en Click here to register for our new webinar! "The Keys to the Shop: Principles for Cafe Success" KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 or book a free call now: https://calendly.com/chrisdeferio/30min CHECK OUT FUTURE COFFEE FEST SHOWS! WWW.COFFEEFEST.COM

Nov 11

In my live workshops with owners and teams, coaching calls with clients, and even in interviews here on the show run into many go-to habits that are replacements for healthy leadership. Today we are going to be discussing a few of these mindsets and habits that can easily be a sort of counterfeit for the real deal. The real nefarious thing about each of theses habits is the confirmation bias that makes them habits in the first place. It is my hope that, if you are practicing these things , you get to step away and see clearly the pattern and replace them with the genuine article. We cover: Worry Doubt Toxic grace People pleasing Indecision Rushing Dictating Related episodes: Encore Episode : 6 Truths about Power Empowering Staff to make the right Call 074 : The Life Changing Power of Good Authority w/ Jonathan Raymond Toxic Vulnerability : Barista care, leadership, vulnerability, thoughtful management, coffee culture, coffee family , professionalism When Patience is not a Virtue Why You Need to Back up Your Policies 184 : Making Great Business Decisions w/ Dave Stachowiak Click here to register for our new webinar! "The Keys to the Shop: Principles for Cafe Success" KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 or book a free call now: https://calendly.com/chrisdeferio/30min SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Nov 6

In our world of coffee shops we feel if we can get through the day without too many disasters or fires that we are doing well. The people we put into various roles adopt a similar mindset of avoidance of bad is equal to accomplishing good. but when you reflect back on your day and even career, when you have this mindset you are left with a bag full of air. No substance to show you did a good job because none of us were identifying and work toward specifics, we were working to avoid problems and accept vague generalities. Today on shift break we will be talking about how to set up yourself, and everyone else for success by defining the work and what a good job looks like so we can have sustainable work that fills us with the evidence of a good job, not just a bad job avoided. Related Episodes: 172 : Why Tracking Performance is a Must! 489: Tips for Creating a Resilient Cafe SHIFT BREAK: How to Assess a Barista's Performance The One-on-One : How one meeting can dramatically impact your coffee shop's culture and morale. 244 : Top 10 Ways to Lose Employees CONSULTING + COACHING 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 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

Nov 4

At this show we believe that the onus for setting people up for success and being the chief servant of those above them is squarely on the leader or owner of the cafe. they have more power, say, and responsibility. With that said we must not pretend that they are the only ones who have power, authority, influence or responsibility. Baristas also have these things and how well they do in their career or how good they feel about the work they do is in no small part based on stewarding the things they have taken on when choosing to represent the coffee, the company, and the well being of their co-workers and guest. How well a barista does here can determine what future leadership in cafes looks like. But there are some beliefs we need to address. Today on the show we venture into the world of myths that baristas believe and breakdown the nuances surrounding many assumptions that take root that are not always so helpful in producing the kind of positive change we want to see advanced in coffee. We cover: The owner is probably exploiting you The cafe is where I get to express myself I don't owe anyone my emotional labor Customers are the worst educating myself in coffee and success in competitors means I am a good barista This is my bar Related episodes: Baristas Are Not Magic 561: How to Motivate Baristas SHIFT BREAK! How Not To Be a Jerk When Training Baristas SHIFT BREAK: Evil Owners and Lazy Baristas The Barista Slump : Thoughts on how to deal with times of love-loss, uncertainty, hardship, and weariness in your coffee career 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career Reasonable Expectations 014 : A Barista's Guide to Advancing: How to take full advantage of where you are and set yourself up for success in coffee KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Nov 2

Being a small roastery is beautiful thing. Agility, lower waste, and a different flavor intentionality and flexibility offer many advantages that can aid in building an engaged community around your coffee. Today on Rate of Rise, brought to you by our friends at Mill City Roasters, we will be talking with Adrian Seligman whose small batch roastery, Scandinavian Alps Coffee Roasters, has exemplified these traits with a community of customers who have joined him in his coffee journey. Adrian Seligman is the founder of Scandinavian Alps Coffee Roasters, an independent specialty coffee roastery based in Hemsedal, Norway. Blending his passion for the mountains with a dedication to precision and storytelling, Adrian has built a small-batch roasting company known for its clean, expressive Nordic-style coffees, fun easy going blends, and creative collaborations with brands like Salomon and Blundstone. His roasting philosophy centers on clarity, terroir, and craftsmanship — treating each batch as a reflection of both nature and discipline. Through Scandinavian Alps Coffee Roasters, Adrian continues to champion quality, consistency, and community from the heart of the Norwegian Alps. We will discuss: Adrian's journey from ski instruction to coffee roaster Limitations due to the size of available spaces. The power of local community Why entrepreneurship in remote areas requires creativity The intersection of tradition and modern business. Shifting styles of roasting from feedback The advantages of small operations Related Episodes: RoR Live! #9 : Roasting Innovation and Consistency w/ Scott Rao RoR#38 : A Better Way to Think About Roasting Dark, w Erik Johnson of Thinkwell Coffee RoR #35: The Core 7 : Practical Disciplines for a Successful Roastery w/ Luke Waite | Pomelo Coffee Consulting Our Sponsor for Rate of Rise! www.millcityroasters.com

Oct 31

It's Founder Friday! I am happy to welcome to the show Kenny Kuk, and Hong Shin of Haan Coffee Roasters in Orlando Florida! Haan Coffee has been in operation since 2020 starting first as a roastery and quickly a cafe space to showcase the beautiful coffees and hospitality they are known for. The four friends Suzie Shin, Kenny Kuk, Albert Kang that founded Haan had an affinity for business, coffee, and a desire to serve people and honor their shared Korean culture. Haan Coffee Roasters was born as a project to share these things with the diverse guests in their Orlando, FL community. I have enjoyed their hospitality and coffee several times in recent years and am happy we could sit down with Kenny and Hong to tell the tale. We discuss: The idea that started their coffee journey going from popcorn popper to proper roaster developing the standards for coffee and service how to assemble a winning team leadership with empathy how to curate a coffee menu that is accessible but adventurous communication and working together as an ownership team The unique Korean culture and architecture that goes into their cafe Why it is critical to know your staff in order to meet their needs Advice to other owners on how to build a people first brand Related Episodes: 542: Founder Friday! w/ Nori and Tin Burmudez of Corridor Flow, Lomita, CA 391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Oct 31

Coffee shops come in all shapes, styles, sizes, and focus on many different aspects of social experience and craft. If we look back we can see that certain themes emerge. Whether it is the 90's coffee shop with bold colors, self serve airpots, lots of sugar, and no wifi, the early 2000's sparse coffee temples with no sugar, or the modern coffee shops that seem to be serving anything but coffee as long as it sells. (that last one is me being cynical) The cafe will always be a bit of a litmus test for the culture. In today's Shift Break we will be talking about what I believe is emerging as a new classic coffee shop model and why it just may be the best version to come out yet owing to some timeless traits that may help us make actual progress. This episode was the response to a question a listener asked me. We exchange a few voice memos on IG and I thought it would make a great subject. If you have a question, please reach out! CONSULTING + COACHING 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 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

Oct 28

There are many ways to mess up a perfectly good espresso machine. By contrast, virtually all of them are preventable if you follow only a few specific strategies to care for what is likely to most expensive piece of equipment in your store. Now another question, where can you find these best practices and techniques along with detailed "whys" behind the "whats" of espresso equipment maintenance? Lucky for us, it is not all in one book! I am thrilled to welcome back to the show long time espresso tech and now author, Jon Ferguson! Jon Ferguson has worked in specialty coffee for nearly 20 years, with hands-on experience in roasting, green coffee, equipment service, and barista training. He has owned and operated both a roasting company and a coffee tech service business. Jon has served as a volunteer sensory and technical judge for both regional and national coffee competitions, was a U.S. Brewers Cup and U.S. Cup Tasters runner-up in 2012, and has participated as an international juror for the Cup of Excellence on several occasions. A regular speaker at industry events like Coffee Fest, Specialty Coffee Expo, and World of Coffee, Jon has contributed to Barista Magazine, Daily Coffee News, and professional coffee blogs. Coffee Under Pressure: A Guide to Espresso Machine Ownership is his first book, blending his passion for service work with a deep respect for the effort it takes to keep machines running smoothly. Links: Buy on Barnes and Nobles https://www.instagram.com/coffeeunderpressure/ Related episodes: 312 : How to Choose the Right Machine for Your Shop w/ Chad little of La Marzocco 128 : Terry's Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine 076 : Talking Tech! w/ Tom Ritz of Workhorse Customs : Best Practices for Machine Maintenance 537: Success as a Coffee Tech : Training and Relationships w/ Brady Butler W/ Trail Braze Coffee Academy 446: Building a People-First Coffee Tech Culture w/ Jason "Double J" Johnson, Black Rabbit Service Co. 238 : Leading, Hiring, and working with your Coffee Tech w/ Hylan Joseph KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Oct 23

The only way to really know how your business is doing, is to know how your staff are doing. Do you know, to the person, how each staff member is doing with service, hospitality, and skill in crafting coffee? This seems like it should be a no brainer but an incredible number of owners simply assume rather than verify and in so doing they end up with problems that could have been avoided as well as missing opportunities that go unrecognized. Today on Shift Break we will be talking about the need to not only now, but to participate the continual development of people, their skills, and the support of all who take on the work that makes the shop possible. Related Episodes: Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings 406 : Five Ways to Immediately Improve Your Coffee Quality 181 : Organizational Self-Knowledge SHIFT BREAK: Evil Owners and Lazy Baristas 485: Your Shop vs The Industry – How to Free Yourself From Dependency 424: Developing Menu and Hospitality Guides Good Baristas aren't born, they're Made CONSULTING + COACHING 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 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

Oct 21

Almost every conversation you see online about coffee focuses on home coffee vs cafe. It is a very interesting and relevant topic in this time of explosive growth where tools, information, and good coffee itself abounds. Another aspect of this conversation though is less discussed and maybe even more relevant, in what ways are cafes themselves positioned to learn from what makes online educators so successful to make their own customers successful in enjoying their coffee. Today's guest is perhaps the best in the space in terms of deepening peoples fascination and enjoyment of coffee globally. It is always an honor to welcome to the show, James Hoffmann! James Hoffmann is the co-founder of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London. He was the 2007 World Barista Champion, having won the UK Barista competition in both 2006 and 2007. He has a YouTube channel with over 2.3 million subscribers, where he makes videos about anything and everything to do with coffee. He is the author of The World Atlas of Coffee (first edition 2014, second edition 2018, third edition 2025) and the Sunday Times bestseller How to Make the Best Coffee at Home (2022). We discuss: The Growing Appetite for Coffee Knowledge Shifting Perspectives on Coffee Education The Fun Side of Coffee Exploration Feedback and Community Engagement The Distinction Between Home and Cafe Coffee The Role of Hospitality in Coffee Experience The State of Coffee Innovation The Importance of Thoughtful Decision-Making Creating Unique Value in Coffee Content Community and Responsibility in Coffee Links: https://www.youtube.com/@jameshoffmann https://www.jameshoffmann.co.uk/ www.theworldatlasofcoffee.com Related episodes: 242 : A Conversation with James Hoffmann 404 : Education, Home Brewing, and Launching a Roastery w/ Kyle Rowsell, September Coffee 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab SHIFT BREAK! What Customers Value and How to Deliver It 480: Focus on What Your Customers Love Insights into the specialty coffee industry and its challenges. KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Oct 15

The great Danny Meyer said, "Policies are nothing more than guidelines to be broken for the benefit of our guests". I come back to this idea often when trying to balance the tension between the need for structure and boundaries, and the freedom to be flexible in them and sometimes in spite of them. Today on Shift Break we will be talking about when to break the rules you make in your shop, when not to, and why it is critical to delivering on great hospitality to be flexible in how you operate. Related episodes: 414: Secret Ingredients for a Successful Coffee Shop 549: The Power of Great Consistent Work Over Time The Conversational Reality of Your Business : Thought on how to approach creative projects in the new year HIRE KTTS CONSULTING AND COACHING! 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 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

Oct 13

Systems are a necessary part of running a great coffee shop, but they do not make the shop great. As much as I talk about systems and structures on this show, the truth is, there are some problems with even the best systems when they are not part of a larger focus. Something that brings it all together. On this episode we are going to be talking about why cafes are far more than systems, what problems can arise when systems are made the end and not the means, and what you can do in your shop to make sure that you have things in their right order. Related Episodes: 330 : Establishing Systems in Your Coffee Shop Empathetic Systems Encore Episode : 6 Truths about Power Keep Systems Simple! 507: How High-Level Systems Help Your Cafe Thrive w/ Preston Lee, The 30% Rule KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Oct 8

Sharing is caring!...but when you overshare with your managers it can easily be the opposite. You have a lot on your mind and often not a lot of people to share it with. The closest person is most often the manager or GM and they "get" to hear all about your plans, hopes, crazy ideas etc. Feels good for you, but for them it can be a huge burden that distracts them from their main work. Today on Shift Break we will be talking about why oversharing is a trap that should be avoided and what your discourse and relationship to your management team should look like to avoid burnout, overwhelm, distraction, and confusion. Toxic Vulnerability : Barista care, leadership, vulnerability, thoughtful management, coffee culture, coffee family , professionalism SHIFT BREAK: Respecting Your Barista's Professional Boundaries 363 : Setting Boundaries in the Coffee Shop w/ Tom Henschel SHIFT BREAK: Don't Celebrate Unhealthy Wins SHIFT BREAK: Owners, It's OK to Make Mistakes HIRE KTTS CONSULTING AND COACHING! 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 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

Oct 7

Who you are cannot be what someone else is or is not. What makes you unique and valuable is not born from comparative analysis and cold execution n what you think a "wimning" formula is. Making and keep specialty coffee special is a simple exercise in growing in knowledge, wisdom, and consistent conversation with yourself, your team, your community, and the greater world around you. Trouble is that we often want to skip the meaningful parts, and borrow other peoples identities as our own in hopes of success. On today's episode we will be talking about what makes the small independent specialty retailer special. Why Starbucks closure of 400 stores is a warning for us to distance ourselves from the false notions of learning good business from big business, and the simple steps and philosophies that lead to sustainable and fulfilling cafe operation. Related Episodes: Excellence In The Things We Hate 181 : Organizational Self-Knowledge 523: Encore: How We Ruin Specialty Coffee Experience The Quality Standards Equation How to talk to Customers about Coffee SHIFT BREAK! What Customers Value and How to Deliver It SHIFT BREAK! Adding Value in the Cafe KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Oct 2

I am excited to share with you another set of conversations from Coffee Fest! This time form Los Angeles 2025! We start with a discussion focusing on the growth of trining and education in coffee and baristas skills in underserved communities w/ LaNisa Williams of Barista Life LA LaNisa has been in the coffee industry for a total of 20 yrs but the last 10 yr have been devoted to the specialty coffee industry. She is the owner and founder of Barista Life LA/ Hustlers Cup and Black in Brew. Barista Life LA is a full service brand providing education, private consultations, and events in Los Angeles As a veteran at the forefront of accessible coffee education and culture I believe coffee is for all. She has embraced the passion for becoming a coffee master as a way of creating a more sustainable life for for herself and making opportunities for so many others while pursuing educational opportunities and giving back to my community as well as welcoming newcomers to the coffee industry. Link: https://www.instagram.com/baristalifela/?hl=en Next we get to talk all about effective management and working to serve a team of people as a leader through communication and operational excellence w/ Kat Padlan! Kat Padlan is the Founder of KapeBayan, a coffee consultancy focused on creating equitable, human-centered café spaces, and currently serves as Operations Manager at Lucky's Coffee Roasters in Southern California. With over a decade of experience in the specialty coffee and hospitality industry, Kat is passionate about cultivating environments that uplift both guests and teams, especially within marginalized communities. From managing café operations and building educational programming to consulting for emerging coffee businesses, her work centers around accessibility, transparency, and cultural connection. Kat believes inclusivity isn't a trend, but the backbone of a thriving coffee culture and strives to make that a reality in every space she touches. Link: https://www.orderluckys.coffee/ https://kapebayan.com/ We then get to chat about working to serve wholesale clients and help ensure their success through training and focus on the right things to make the biggest difference w/ Darrell Baskin! Darrell Baskin is the Sales Manager & Training Director, for Groundwork Coffee. He has been working in the coffee industry for 14 years. He has held many roles over time including barista, manager, trainer, director, competition judge and most recently sales manager. Darrell is passionate about the sharing of knowledge and support that helps to build a stronger, more inclusive coffee industry for all. Link: https://www.groundworkcoffee.com/ Finally we are talking all about taking the journey of learning through competition and business and how to use that experience to deliver real value for your coffee shop customer w/ Seidy Selivanow! Seidy Selivanow is the co-founder of Kafiex Roasters in Vancouver, Washington, where she combines her passion for coffee, community, and education. A nationally recognized competitor, she placed 7th in the 2025 U.S. Barista Championship and 8th in 2024, bringing creativity and storytelling to the stage through her signature drinks and presentations celebrating her Mexican heritage. Beyond competition, Seidy is deeply committed to mentorship and education. She has taught classes at Coffee Fest in both English and Spanish, presented in Mexico City at Exploradores de Café, and spoken two years in a row at the Women-Powered Coffee Summit. She also volunteers regularly with Cup of Excellence Mexico and serves on the Raise the Bar Committee, supporting scholarships for the underrepresented people in coffee. Link: https://www.kafiex.com/ Related Episodes: CHECK OUT FUTURE COFFEE FEST SHOWS! WWW.COFFEEFEST.COM

Oct 1

Yeah sure your staff take the customer's order, give them the change, and direct them to the pick up area, but you want more! Trouble is, even though you have talked about it and told them, you don't see a change. What gives?! Today on Shift break we will be talking about the often desired, always vaguely communicated, and angst inducing topic of how to get baristas to meaningfully engage your customers. The goal is to help you take this on as a collaborative project, one in which much of the onus rests first on yourself and then the staff. Related Episodes: 527: Thoughts on How to Approach Training and Onboarding 018: Hiring, Culture, and the Future of your Shop Motivating Staff Through Culture 291 : What to do if Your Baristas Wont Listen to You HIRE KTTS CONSULTING AND COACHING! 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 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

Sep 29

Knowing all the information and having all the coolest and best gear does not means your shop will succeed. For the purpose of todays conversation let's just say all the things we assemble under the roof of out shop are just the bricks. What's the mortar that holds t all together? People! Today we get to chat all about how to focus on people to fuel the best retail experience for both staff and customers alike w/ Mike Cosentino! Mike Cosentino, CEO of Big Peach. Big Peach is one of the largest and most recognized specialty retailers in North America, with business units spanning the Specialty Running (Big Peach Running Co.) and Bicycling (Big Peach Ride + Run) retail segments. Headquartered in Atlanta, the company serves athletes and fitness enthusiasts of every level beyond its brick-and-mortar locations through a dynamic e-commerce platform (BigPeachRunningCo.com) and innovative mobile retail experience (Big Peach On-Wheels). His new book, It's Not the Bricks, It's the Mortar: Optimize Your Retail Business for Lasting Success offers a battle-tested framework for service-driven retail organizations… from a current operator. No formalities. No fluff. This is not content from an academic researcher, industry consultant or ghostwriter. This is entrepreneur Mike Cosentino sharing powerful lessons from decades of experience, while still leading his own retail enterprises. Whether accelerating growth or withstanding the unexpected, his systems favor the confident empowerment of others – – while disfavoring the constant oversight often required by most leaders. The book includes two life-altering personal events that every reader will relate to, reminding us that success in this industry can't be achieved on hustle alone. Related episodes! 446: Building a People-First Coffee Tech Culture w/ Jason "Double J" Johnson, Black Rabbit Service Co. 416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee 394 : Happy Coffee People w/ Wendelien van Bunnik 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 People…not Objects 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Sep 26

Roasting excellent coffee should not be relegated to only one finish temp or level of roast. For a significant portion of our history we have favored the lighter and lower temps in specialty coffee. But recently roasters have begun to full embrace more full developed roast profiles in a pursuit of brining that specialty excellence to a wider range of consumer. Today's guest is all about this way mindset and has a specific way to communicate it to his customers. For this month's RoR to talk with Erik Johnson of Thinkwell Coffee! Erik Johnson is a founder and the roaster behind thinkwell.coffee. He began as a barista in 2006 and has roasted professionally since 2012, working as head roaster for regional brands. He has worked across the supply chain—from producers to millers, from villages to importers. Now, he runs a production roastery that opens to the public, offering beans (not lattes) for people who value beauty, balance, and brewing at home. He believes that coffee is art, and great coffee is built on harmony: between people, the earth, and the roast itself. Related episodes: ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind RoR #31 : Improve your Roasting Range by Focusing on the Fundamentals w/ Willem Boot of Boot Coffee Our Sponsor for Rate of Rise! www.millcityroasters.com

Sep 25

We all want to make a difference with our work. The trouble is that the busyness of a coffee shop tends to pull our attention in a million different directions and we rarely get an opportunity to see if indeed we are making that difference. This leads to a lot of stress, burn out, and a demoralization that can easily shut down a business by first shutting you down as the leader. Today on shift break, we are going to be talking about some mindsets and strategies you can use to checkin in on and stay connected to the truth of the situation. The truth is you are doing better than you think and your continued work, when done in honor of your existing good work, is way more sustainable. Times are tough, it's time that you carved out time to see the truth and discipline yourself to reflect on the good as you go. Related episodes: 111 : Self Care 101: Taking care of yourself while taking care of others 318 : Why Your Shop is Key to the Success of Coffee 100! Why YOU are the Key 545: Breathing Life Into Your Coffee Shop 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 111 : Self Care 101: Taking care of yourself while taking care of others Emotions, Self-Sabotage, and Telling Ourselves the Truth SHIFT BREAK: Owners, It's OK to Make Mistakes Higher Degrees of Imperfection SHIFT BREAK! The Work of Offering Kindness in the Cafe APPLY NOW TO KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS HIRE KTTS CONSULTING AND COACHING! 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 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

Sep 25

Jared Linzmeier is the co-founder of Ruby Coffee Roasters, based in Nelsonville, Wisconsin. After getting his start in specialty coffee with Intelligentsia in Los Angeles and later working in Portland and Seattle, he returned home in 2013 to start Ruby with his wife, Deanna. Named after his grandmother, Ruby has grown from a small garage roastery into a nationally recognized brand known for its vibrant coffees, strong producer relationships, and commitment to community. Related Episodes: KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Sep 23

I love getting to re-air classics. This one on barista manuals is a great one because it provide a structure for essentials that you can build on. Here is the truth though, manuals do not magically create a difference in your shop. They are only a tools to help you build and are meant to support people in the work toward a common goal. On today's encore episode we will be diving into the original episode from 2018 to go over 10 essential sections to include in your manual. It is my hope you will also explore the episodes linked in the show notes to really go deeper. Coffee is about serving people through coffee and when we discuss systems, structure, and tools, we must always bear in mind that these are meant to benefit our staff and our customers equally. Related Episodes: Are YOU Using Your Manual? SHIFT BREAK: Detail Oriented Staff Starts With You SHIFT BREAK! Why Following Through is the Key to Better Coffee Shops Defining Excellence and Success Why You Need to Back up Your Policies 330 : Establishing Systems in Your Coffee Shop KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Sep 17

The difference between dirty, dysfunctional, or neglected, and something that is maintained but has character, is the level of intentionality given to it. In many shops, we find broken and dismal conditions that really should have been maintained and fixed, but are often explained away as simply the age of the café itself as though it adds character. Most of the time we're fooling ourselves. Today on shift break, we are going to be talking about the difference between character and neglect and how to properly give attention to the place that we are welcoming people into so they have fewer distractions from enjoying their experience. Related episodes: 307 : 10 Simple ways to Level Up your Coffee Shop 240 : What to do before your Build your Bar Working Clean : Tips for keeping the bar looking and working well while you work 523: Encore: How We Ruin Specialty Coffee Experience SHIFT BREAK: Keeping the Shop APPLY NOW TO KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS HIRE KTTS CONSULTING AND COACHING! 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 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

Sep 15

This is a question that seems to be answered by many with desperate incentives and what amounts to just brute force to get their staff to do the things they want them to do in the way they want them to do it. In many ways, it's a favorite past time of owners to just complain about it but how many are taking the time to truly dig deeper and diagnose the cause of the perceived or actual lack of motivation? On today's episode we will be exploring a few very important ways that will give you a better chance to either motivate your staff, or diagnose ways that you or leaders may have squandered the motivation that was there but never respected and grown. Related Episodes: SHIFT BREAK! Holding Baristas (and Yourself!) Accountable SHIFT BREAK! How Not To Be a Jerk When Training Baristas Baristas Are Not Magic 371: Baristas, Don't Be A Hero 291 : What to do if Your Baristas Wont Listen to You Good Baristas aren't born, they're Made KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Sep 10

We always talk about adding value to the customer experience. In the coffee shop this is usually focused on things like the look, flavor, price, and service rendered. But I believe it goes a level deeper than that. In fact, in order to truly deliver value, we have to believe in the core thing our service and product symbolizes or else we are less likely to consistently provide it. Today on Shift Break we will be talking about how to break down the various components of value, why they, matter, and how to bake them into the operations of your business. Related episodes: 329 : How to Teach Company Values to Your Staff Bridging the Values-Actions Gap 545: Breathing Life Into Your Coffee Shop SHIFT BREAK! What Should Coffee Cost a Customer? 480: Focus on What Your Customers Love APPLY NOW TO KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS HIRE KTTS CONSULTING AND COACHING! 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 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

Sep 3

So you have come to the conclusion that things need to change in your coffee shop. Maybe it is something related to systems, schedules, training, culture, or a host of other things you might want to take action on. But what is the first action you should take? Today on Shift Break we will be talking about the first right steps you should take when you you want to make meaningful change in your coffee shop. The cafe is busy and the old ways are well worn. Clarity and simple concrete steps are going to be your best friend when it comes to seeing the fruit from your effort to improve. Related episodes: SHIFT BREAK: Making Minimum Viable Changes SHIFT BREAK: Finding Time for Change in the Cafe 399: Encore Episode! How to Change Things in the Cafe SHIFT BREAK! New Managers: Learning Before Changing APPLY NOW TO KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS HIRE KTTS CONSULTING AND COACHING! 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 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

Sep 2

The world of coffee shops is fueled by the world of coffee farmers. For as long as coffee has been grown, the people who pursue the cultivation of the product we cultivate community around in the cafe have struggled and survive based on their ability to band together, invest in the land, one another, and innovate methods to secure their future. Today we get he distinct honor of talk with someone whose efforts have produced many different opportunities to advance the thriving of farmers and provides a model that can be spread to other farms as well. I am please to welcome, Felipe Sardi! Felipe is the Founder and CEO of El Green Hub, a business ecosystem dedicated to environmental regeneration, sustainability, and innovation within the specialty coffee value chain. With operations in multiple countries, El Green Hub brings together companies that span coffee production, international trade, retail, and financial services. By empowering small-scale producers across Latin America through sustainable practices and financial inclusion, they drive meaningful economic and social change in rural communities. Their journey began with La Palma y el Tucán, a small farm in Cundinamarca that transformed from degraded land into a thriving ecosystem where specialty coffee flourishes alongside restored biodiversity. This living laboratory proved that regenerative agriculture works—inspiring business models that have since grown into significant enterprises across the coffee and agricultural sectors Born and raised in Colombia within an entrepreneurial family, Felipe developed a deep appreciation for hard work, innovation, and purpose-driven business. He graduated from Los Nogales High School in Bogotá (1996) and went on to earn a Bachelor's in Finance from Tulane University in New Orleans (2001). His commitment to sustainable agriculture led me to pursue a Graduate Certificate in Agricultural Sciences from the University of Melbourne and a Permaculture Design Certificate from the Permaculture Research Institute in Australia. In this episode we will talk about: The genesis of Felipe's coffee journey De-commoditizing coffee The role of terroir, genetics, and processing in coffee innovation The bio-innovative process and its impact on coffee profiles Responsible innovation and collaboration with farmers The lactic acid process and its reception in the coffee world The significance of terroir in maintaining coffee's unique identity Felipe's vision for co-creating the next wave of coffee with roasters and consumers Related episodes! 477: Inspiring the next generation of Coffee Farmer w/ Yolima Taborda Rojas of Paisa Coffee, Colombia 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee Sustainability Series #1 : The Farm 251 : Fermentation and the Future of Farming w/ Lucia Solis KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Sep 1

And the myths just keep on coming! Welcome to part 2 of the series on Myth Coffee Shop Owners Believe. The goal here is to create space and slow down long enough to critically and intentionally examine ideas before we adopt them into the fabric of our cafes. Of course in the frenzied world many of us occupy, having time to think might itself be a rare luxury. So today I hope you have found that time to listen and think through these subject with me. We are covering 5 more myths that need to be more deeply considered before they are automatically believed. Today we will be talking about these myths: If you build it they will come Exclusivity and novelty will bring 'em in More on the menu is better -or-You need to have something for everyone Scaling = success I can hire in knowledge vs developing it internally Related episodes! Exclusivity is a Bad Strategy Differentiation Takes Time! The Power of "No" SHIFT BREAK: Reassessing Growth SHIFT BREAK: Are You Growing With Your Business? Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings Eliminating menu items Humanely KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Aug 28

Who is it we are serving when we start or work in the coffee shop? If you listen to a lot of the way people talk today, you might think we expect customers to serve our needs more than we pursue meeting the needs of and serving our customers. Today on Shift Break we will be talking about the trend of backwards hospitality that has greatly diminished the hospitality experience across cafes and what we can do to bring our priorities back in line with what tru service and hospitality means. Here are some related episodes to explore: SHIFT BREAK! Why The Best Hospitality Starts With The Transactional! 532: Start with Hospitality 469: Unremarkable Hospitality and Cafe Terroir 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 424: Developing Menu and Hospitality Guides APPLY NOW TO KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS HIRE KTTS CONSULTING AND COACHING! 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 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

Aug 26

Like Pepsi in 1984, coffee is the "Choice of a New Generation"... but maybe not in the same way as we of older generations are comfortable with. The ways digital natives are consuming coffee today may be unique, but as with all coffee consumers before and after, they are seeking the identity, belonging, utility, and promises associated with coffee and the community it has always facilitated. The question we need to ask is how do we in the world f coffee shops acknowledge, welcome, include, adn understand these very important consumers? To help us explore this we are chatting with friend of the show and deep thinker extraordinaire, Kosta Kallivrousis! Kosta Kallivrousis has spent over 14 years working across the specialty-coffee supply chain. His unique combination of experience as a barista, licensed Q grader, and in strategic sales at both roasted and green coffee companies has given him a 360°-view of the specialty-coffee world. Kosta is passionate about building equitable sourcing relationships between coffee producers and buyers, challenging industry norms around taste and value, and advocating for greater connection and community in the coffee industry. Links: KOSTA ON INSTAGRAM: https://www.instagram.com/espresso_patronus/ Other Links: The barista mag piece Kosta wrote about cafe raves The death of a millennial brand with Euguene Healey Postmillennials desire era's and not fixed identities by Eugene Healey How Gen Z expects brands to interact with them by Ogilvy. Related episodes: 321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo 393 : The Tyranny of Taste w/ Kosta Kallivrousis SHIFT BREAK: Quality Still Matters Some Tips on Signature Drinks Menu Simplicity as Hospitality 274 : Crafting Specialty Drinks in your Shop w/ Matt Foster" 548: Cool Ideas For Customer Engagement Insights into the specialty coffee industry and its challenges. KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Aug 22

Once again it is Founder Friday! The world of coffee encompasses vast regions of taste and culture, all united by the communal cup of coffee. In the Philippines there has been an incredible movement of specialty. Yardstick Coffee stands as one of the original specialty coffee roasters and retailers that has built a solid and growing company that continually pursues new ways to serve people through services of wholesale, roasting, equipment, and more. Today we are going to be talking with one of the founders of Yardstick Coffee, Andre Chanco! Andre Chanco began his career in IT, working as a consultant for a multinational company before making an unexpected pivot to coffee. While working part-time at Papa Palheta—one of Singapore's pioneering specialty coffee roasters—he immersed himself in coffee roasting, eventually becoming a full-time apprentice. Over the years, he took on responsibilities in green buying and marketing, setting the foundation for his future in coffee. In 2013, Andre co-founded Yardstick Coffee in Manila with university friends Kevin and Jessica. What began as a wholesale roasting and equipment business has since evolved into one of the Philippines' leading specialty coffee brands. Today, Andre serves as Head of Product and Brand, overseeing green coffee sourcing and the company's product development. Founded in 2013, Yardstick began as a B2B coffee roaster and equipment distributor, becoming the official partner of La Marzocco and Rocket Espresso in the Philippines. With just one showroom and training space in Makati, Yardstick offered coffee roasting, SCA certification workshops, and equipment solutions for cafes and restaurants. Following the pandemic, Yardstick shifted its focus to retail, evolving into a customer-led, community-driven coffee brand. Today, Yardstick operates nine stores across Metro Manila, with plans to open two more by the end of 2025. The company continues to roast specialty coffee in-house, with a strong emphasis on quality, accessibility and discovery. Yardstick has also proudly hosted the Philippine AeroPress Championship for over a decade, championing accessibility, collaboration, and growth in the local coffee scene. I hope you enjoy this conversation that takes you all the way from the founding of Yardstick, into the inner workings of their organization, management and philosophies- to today and what their focus is to continue to deliver exceptional experiences in all areas of the company. Links: https://store.yardstickcoffee.com/ http://www.drinkmorning.com/ http://www.standardsupplystudios.com/ https://www.instagram.com/yardstickcoffee/ Related episodes: Special! "Thinking Differently" Series | Filipino Coffee w/ Ron Dizon of Teofilo Coffee! 310 : Founder Friday w/ Jelynn Malone and Beverly Magtanong of Mostra Coffee 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab Insights into the specialty coffee industry and its challenges. KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Aug 20

In forums, trade shows, and conversations everywhere, people are talking about their problems, and that's not a bad thing! The problem starts when the talk is not productive and starts to warp reality and damages our ability to work, serve and lead well due to the bitterness commiseration tends to produce. Today on Shift Break we will be talking about the problems that commiseration brings and how we can recognize and redirect the way we talk so we can be as objective as possible in how we see the world of positives and challenges that surround us. Here are some related episodes to explore: Gossip! Who You Are + What You Do APPLY NOW TO KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS HIRE KTTS CONSULTING AND COACHING! 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 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

Aug 18

What we believe is often a mixture of what we heard , what we have experienced, and what is convenient for us in the moment. The truth is, we are desperate for certainty and as our desperation grows, our ability to be reasonable and discern goes down. Thats when ideas turn into rules based on nothing more that our desire for getting an answer. Then a myth is born. This is part one of a 2 part episode series that will break down about a dozen myths that have wormed their way into the minds of owners so deeply that to question them may sometimes seem silly or even dangerous. Today we will be talking about these myths: "Automation saves you on labor and training" "Independent cafes deserve support" "Inspiring words create change" "The right people will just get it" "If it works for them, it will work for me" Related episodes! 373 : The Owner's Role: 5 Behaviors for Effectiveness 243 : Encore Episode! "The Sleepwalking Barista (Owner)" Breathing Life Into Your Coffee Shop 485: Your Shop Vs the Industry KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Aug 14

Have you ever made a regrettable decision in the moment that you would have made differently if you had given yourself a bit more time and space to reason it through? I think we have all been there. Many are there right now! Every time we decide something in the present based on desperation, impatience, or fear, the future version of ourselves and other, suffer for it. There have been countless examples of owners deciding on hiring, programs, expansion, menu items etc that seemed like a good idea, until the more reasonable future Today on Shift Break we will be talking about the importance of considering the the downstream impacts of the bright ideas and brain waves we get so present you won't inadvertently sabotage future you's success. Here are some related episodes to explore: 184 : Making Great Business Decisions w/ Dave Stachowiak 253 : Mindsets that Sabotage Success 414: Secret Ingredients for a Successful Coffee Shop KEY HOLDER COACHING GROUPS ARE LIVE! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS HIRE KTTS CONSULTING AND COACHING! 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 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

Aug 11

Becoming a great manager is as much for other people's benefit as it is for your own. In order to do this you have to see it as a practice that incorporates certain mindsets and habits that contribute to developing you into the kind of person who can guide and develop others Today on the show we will talking about three very important areas that managers should be focused on incorporating and improving as they work throughout the week. My advice...practice these things intentionally and work at recalling your day and your week every week as you plan the next one. See where you did great and keep it going, or see where you were challenged and improve it next time. I hope this episode helps jump-start your transformation. Please listen to the episodes below and treat it like a cafe manager mini-university. If you are here and listening it means you already want to get better. I know you can do it and I am thankful for the work you are putting in to serve others well! Related episodes! 229 : 7 Tips for New Managers 141 : The 27 Challenges Managers Face w/ Bruce Tulgan 028 : Why it's Ok to be the Boss w/ Bruce Tulgan : A guide to defining and fighting the under management epidemic in your cafe so you can be the manager your staff need 475: Essential Tools for Cafe Management 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 453 : The Craft of Operations 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 368 : Walking the Line Between Leadership and Friendship 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee 244 : Top 10 Ways to Lose Employees 172 : Why Tracking Performance is a Must! Creative Avoidance : Thoughts on Long-game Management KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Aug 8

Hey everyone! I was sitting at my desk thinking about the various services and means KTTS has created to help coffee shop owners and leaders in the last 8 years. Seems we have grown a lot! From a podcast with 1,000+ episodes and 3 million+ downloads, to consulting and coaching 85+ cafes, training barista teams, speaking around the country multiple times per year for 20+years, and the latest addition, the Key Holder Coaching Groups which is in its 5th season! I wanted to take a moment to chat with you here, pretty informally, to explain these areas of Keys to the Shop and give you some clarity about the why behind them, what they look like, and how they help people like you. Below are some links that will take you to where you can learn more. But of course, the best way is always to reach out and have a conversation with me. Just email: chris@keystotheshop.com Service Links: CONSULTING One-on-one consulting with coffee shop owners and their leadership teams to help improve operations, people, and quality. We also help new owners and their teams open their first cafe. KEY HOLDER COACHING GROUPS A curated space where you can bring real challenges to the table, get clear feedback, and grow alongside others who are just as invested in getting better. If you're looking for community, clarity, and accountability to move your leadership forward, this might be the right next step for you. Click above to apply. SPEAKING I have been speaking at trade shows, industry organizations, coffee schools, and conducting workshops for quite a long time. Reach out if you are looking for a focused workshop for your team or need a speaker for your event. CAFE CLARITY CALLS In these 3 one hour intensive sessions we will tackle your most pressing issues and challenges through discovering root causes, and developing clear solutions and strategies for sustainable success! Click here to schedule a free discovery call: KTTS Consulting Discovery Call Social Media Links: Instagram: @keystotheshop LinkedIn: Chris Deferio

Aug 7

We like to use the word "creativity" when describing ideal traits in coffee shop staff. In some ways, this is admirable and very useful, for a lot of us though, without exploring and establishing the details behind it and how exactly it looks to be creative, we end up with a lot of confusion, inconsistencies, and dropping the ball on quality service. Do we really want baristas going rouge getting "creative" with core menu items? Today on Shift Break we will be talking about where and how to apply creativity in the various places in the coffee shop. The goal if that it it never turns into a liability for consistency, or a word used to make up for a lack of training on a standard, but something that adds depth to the whole cafe experience Here are some related episodes to explore: 424: Developing Menu and Hospitality Guides 301 : Hiring and Training for Excellence 191 : Retraining your Staff on new Standards Exceptions to the Rules: Toxic Traditions The Good and Bad of Job Descriptions KEY HOLDER COACHING GROUPS ARE LIVE! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS HIRE KTTS CONSULTING AND COACHING! 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 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

Aug 4

What is necessary before opening a cafe? Which is better to prepare you for the challenges and opportunities you will be presented with in your career and as an owner of a coffee shop? This question is asked often by people just getting into the industry and also by those who are experienced already but may want to add something to make sure they are ready. Today on the show, inspired by this being asked of me by both a prospective client and someone who attended a talk of mine at a trade show, I will be giving you some things to consider when answering this question. Our goal here is to equip you with what you need for where you are and where you are going. So I hope as you consider the incredible number of resources available to you in coffee today, this episode helps you to select and apply well those tools so you and the people you serve have the best chance to thrive. Related episodes! 287 : Learning to Shift your Mind w/ Brian Levenson 235 : 4 Tips for Training your Staff Learning vs LEARNING 505: Maintaining Excellence w/ Maxwell Dashwood KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Aug 1

When a new manager is placed in a cafe, they often will try to change a lot of things in a bid to justify their role and/or create what they believe is the positive change they have long wanted to see as a barista. While both are understandable, neither one should be the first thing a manager takes on as they become established. Today on Shift Break we will be talking about how to order your focus as a new manager, first around learning and building trust, then entering into the work of change. For owners and those responsible for hiring and placing managers, there is wisdom here for you in helping you help managers thrive, as well as how to discern red flags in peoples character and agendas before you rush to promote. Here are some related episodes to explore: 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 425 : Some Thoughts on Supporting Your Manager SB: Learning vs LEARNING 278 : Making great Hiring Decisions KEY HOLDER COACHING GROUPS ARE LIVE! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS HIRE KTTS CONSULTING AND COACHING! 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 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

Jul 30

These are challenging times for roasters. With the topics of green prices and tariffs dominating the airwaves and minds of owners, everyone is looking for the best way to respond to what seems like an existential threat to their business if left unaddressed. The truth is that the businesses that do the best in these times not only respond well in the moment, but can respond well because they have prepared well before hand by investing in building a business around integrity, depth of relationships, and cultivating resiliency through contingency planning and structures that uphold all people in their sphere. I am very happy for this months RoR to talk with someone whose trials and triumphs in life and business have led to being able to help so many others succeed through his very influential business. We are talking with founder and president of Mill City Roasters, Steve Green! . Before founding Mill City Roasters®, Steve designed and developed machinery and processes for many of the largest manufacturers in the US in industries ranging from 3D printing, aviation, automotive, health care, medical devices, software, and fabrication. Over the last 10 years, his single focus has been the development of the most advanced specialty coffee roasting systems and making information and education more accessible and equitable for those entering the industry. His latest project, RoastPATH®, is a modern SAS platform that allows not only for day-to-day profile tracking but serves as a career-long work portfolio to extend the collective memory & experience of the roasting profession. In this conversation we discuss some very practical and also very deep aspects of mindsets, philosophy, meaning, and practical. business strategy and planning that together will allow you to better build a roastery that not only survives challenges, but thrives enough to provide stability for others as well. Related episodes: SPECIAL! Grocery, Community, Roasting, and Mobile Coffee | Live Interviews fromCoffee Fest NYC 2024! 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee COVID-19 Focus w/ Lauren Crabbe of Andytown Coffee Roasters Our Sponsor for Rate of Rise! www.millcityroasters.com

Jul 28

How we grow in the coffee industry will determine how we lead and how we influence those around us. Our guest today has developed a career that has allowed him to not only grow himself into one with a broad and practical perspective on the industry, but to also help others grow their cafes and themselves. I am thrilled to get to chat with, Akaash Saini! As the Northwest Sales Manager for La Marzocco, Akaash has over 15 years of varied experience, having touched nearly every aspect of the coffee world. His journey began as a barista in Seattle, then moved into key positions at Equator Coffees across marketing, events, and wholesale. He's also deeply familiar with equipment from Wilbur Curtis, Schaerer Bean-to-Cup machines, and Ground Control, and brings insights from green coffee sales and import with Port of Mokha. A certified Q-Grader and a former Regional Brewers Cup Champion, Akaash's passion for beverages even led him to explore wine during the pandemic, working part-time at a Brooklyn wine shop. We discuss: Akaash's entry into coffee Career development and using opportunities well Technology and innovation The importance of being intentional and engaged Cafe leadership and training Coffee shop culture and what is common amongst successful cafes Advice for professionals on how to create or use opportunities Links: Instagram @akaashsaini KEY HOLDER COACHING GROUPS! Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting? Then you need to apply to join Key holder Coaching Groups! Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jul 24

It's Founder Friday! I am very happy to welcome to the show the founders of Goldies Coffee Roasters Kristen Redfield and Jenna Currier! Kristen Redfield is a life-long Alaskan growing up in North Kenai, Alaska. In 2010 she began her coffee career as a barista just before graduating from the University of Alaska Anchorage with a Bachelors of Art in Art. In 2013 she co-founded Goldie's Coffee Roasters in Anchorage with her sister Jenna and in 2018 they started their roastery. Outside of coffee Kristen loves being a mother- raising their two children with her husband Dan. They spend their free time hiking, camping and taking advantage of all Alaska has to offer. Kristen also helps her husband run their nonprofit program Adventure for Ava in memory of their late daughter Ava Rose. Jenna Currier is a born and raised Alaskan. She is a wife, sister, entrepreneur and an award-winning coffee roaster. When she's not actively running a small business, Jenna enjoys traveling with her husband Tyler and taking advantage of Alaska's beautiful summers hiking with their two dogs, fishing, camping and spending time with family. Jenna Currier has been a part of the coffee industry since 2008, working as a barista through college until she graduated with the Bachelors of Arts in Psychology from the University of Alaska Anchorage. In 2013, she and Kristen seized the opportunity to turn their shared passion into a reality by opening their own drive thru cafe. Fueled for a love of great coffee and community, Goldies was born. For the last 12 years, Kristen and Jenna have been busy growing a small business, sourcing specialty coffee and serving freshly roasted beans in Anchorage. The search for a consistent coffee blend that would hold up in a milk based beverage ultimately led to roasting their own coffee in summer 2018. Just after a year of learning how to source, ship and roast speciality coffee, they entered their first Golden Bean Roasting Competition in Nashville, coming home with medals in multiple categories. Kristen and Jenna continue to attend industry events both nationally and at the local level. They recognize that there is always something new to learn and bring back to serve their community. They share a love for specialty coffee and exceptional customer service, and they strive to ensure every customer experiences both with each visit. Goldie's Coffee Roasters operates from a single location with a dedicated team of six staff members who work together to create a positive, welcoming, and fun environment. We get the whole story in this interview along with great insights into staffing, hospitality, drive-thru service, designing offerings for customer preference, leadership and much more! Links: https://goldiescoffeeroasters.com/ https://www.instagram.com/goldiescoffeeroasters/ https://www.avasstory.org/ Related episodes: 444: Founder Friday! w/ Julia Peixoto Peters of Peixoto Coffee, Arizona 161 : Founder Friday Drive-Thru Edition w/ Jasmine Diedrich Wilson of Diedrich Espresso INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jul 24

If we change anything in the cafe, it will more likely be something related to the optics, branding, or remodeling the physical cafe in order to get that feeling like we have become different and this will usher in more motivation, excitement, better quality and hospitality etc. Sadly, no amount of paint, gear,, or remodeling can address the core issues that require people, not place, change. Today on Shift Break we will be talking about why it is better to consider the systems, structure, culture, relationships, quality, and substance of your business first before you reach for remodeling something that after wards is a new package with the same issues internally. Here are some related episodes to explore: 269 : What to Focus on after you Launch Local does not Equal Quality 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown HIRE KTTS CONSULTING AND COACHING! 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 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

Jul 23

Hey everyone and welcome to another Coffee Fest live series. this time from Portland, OR 2025! We get to talk with four wonderful professionals on a host of topics from business operations, green coffee sourcing - to coffee farming and roasting at origin, as well as crafting great signature drinks! In order of appearance we have Laila Ghambari of Guilder Coffee , Emily Smith of Hacea Coffee Group, Sebastian Villamizar of Futura Coffee Roasters, and Ryan Jie Jaing of Less and More coffee. ABOUT OUR GUESTS! Laila Ghambari has been in specialty coffee for nearly two decades, but coffee has always been more than just a career—it's in her DNA. Growing up in Seattle alongside her family's long-standing coffee company, she didn't just stumble into coffee; she was born into it. Over the years, Laila has earned the title of United States Barista Champion, served on the Barista Guild's Executive Council, led retail and education strategies for some of the biggest names in specialty coffee, and managed multi-million dollar operations with teams of 100+ across multiple markets. Now, she's channeling that experience into her own companies: Guilder (roasting & retail) and by Laila Ghambari (consulting), helping coffee businesses scale with strong leadership, operational excellence, and innovative strategy. Links: @guildercoffee @lailaghambari Emily Smith has been in the coffee industry for over a decade. In this time, she has held roles in retail management, green coffee quality, productivity technology, coffee roasting educator, head roaster, green buyer and as a green coffee trader. Emily has also been a part of the leadership board for the Oregon Coffee Board and Coffee Roaster's Guild. She currently works for Hacea Coffee Source, helping to strengthen collaboration between roasters and producers around the world. Over the years she has worked with hundreds of coffee roasters of all sizes to help them grow their businesses, solve tricky problems, and grow their target customer base. Links: @haceacoffeesource Co-Founder & CEO of Futura Coffee Roasters Business manager with over 10 years of experience in the specialty coffee industry. Throughout my career, I've co-founded and led companies across the coffee chain, from production projects and green coffee commercialization to direct-to-consumer retail. I've also had the honor of representing Colombia twice on the World Brewers Cup stage. Links: @futuracoffeeroasters Ryan Jie Jiang is the owner, Less and more coffee. Korean, born and raised in China. Ryan moved to the States in 2012. I've been in the specialty coffee industry for about 14 years. I started Less and More Coffee in 2021. Less and More Coffee is known for our signature drinks: Tiramisu Latte, Black Sesame Latte, Enjoyme Latte, and Ssuk Latte - all inspired by my background and culture. Links: @lessandmorecoffee LEARN MORE ABOUT COFFEE FEST TRADE SHOWS! https://www.coffeefest.com/

Jul 21

Designing the experience is pretty much all we focus on. From the colors, textures, sounds, layouts - to the drinks themselves, people's experience is something that is born from design. If we want it to be a good one, we need to put in specific effort across many different areas. One of the areas today' encore episode guest focuses on is the building and space itself where guest drink their coffee and form opiniions that build our business or erode trust. Today we are re-airing a wonderful episode about designing the guest experince with Dr. Lisa Waxman PHD. Dr. Lisa Waxman, Ph.D. is an award winning professor and chair of the Interior Architecture + Design department at Florida State University. Her research includes topics related to the design of spaces that foster community, sustainable design, and design for special populations. She also serves on the board of directors for the Council for Interior Design Accreditation (CIDA). Dr. Waxman has many scholarly and creative works to her name but we will be focused on one particular study "The Coffee Shop: Social and Physical factors Influencing Place Attachment" She also has written the book, Designing Coffee Shops and Cafes for Community Please enjoy this episode and make it your goal to take action on utilizing these insights in your cafe! Listen to these related episodes! 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman Culture and Connection w/ Armen Alajain of Arto Brick 240 : What to do before your Build your Bar 343 : Founder Friday! "Curated Edition" | Hospitality + Meeting People Where They Are SIGN UP FOR THE FALL KEY HOLDER COACHING GROUPS! 2025 Coaching Groups KEYS TO THE SHOP OFFERS 1:1 CONSULTING AND COACHING! 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jul 16

Your decisions in the business related to hiring, quality, operations etc need to be based on what is actually good for the business and the people you work with and for now. Trouble is that we often are stuck at a low level of expectation and accept less than appropriate and right fits because we are defining everything against bad examples from the distant of recent past. In today's Shift Break we will talk about why this thinking gets its claws into our minds, what it does to hold you back, and how to start making decisions that actually produce good results vs "better than bad" ones. Here are some related episodes to explore: 317 : Encore Episode: Death by Comparison 440 : What Should Scare You About Coffee 398: The 5 Biggest Mistakes Coffee Shops Make 278 : Making great Hiring Decisions HIRE KTTS CONSULTING AND COACHING! 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 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

Jul 13

I don't think there has been a time in the history of coffee shops where we have been so distracted by things that promise to bring value but turn out to be simply distractions. Noise vs signal, image vs substance, and so forth. In my year of coffee I have seen plenty of cafes burn out from pursuing and building their businesses according to these distractions. Today we are going to detail what these distractions are and what to replace them with and why it is so critical. We have the most resources of any time in the history of coffee but we also have a diminished capacity for discern between what is of value and what is not. It is my hope this episode can give you more clarity to sharpen your discernment. We talk about: The pitfalls of prioritizing speed over quality How trends can distract from your cafe's unique identity Building trust and relationships over chasing clout The importance of curiosity and gradual improvement Why internal quality control trumps external certifications Listen to these related episodes! 269 : What to Focus on after you Launch 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 173 : 5 Areas of Focus for Retailers 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 181 : Organizational Self-Knowledge KEYS TO THE SHOP OFFERS 1:1 CONSULTING AND COACHING! 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jul 7

How do you know if you are doing a good job? Who are you looking to serve and how do you measure success? For many of us the proof of our doing great work lies in the validation of our industry before it we are happy with the praise and fulfillment of those we serve through the shop. Truth is, great work, done in secret or anonymity, makes a big difference whether the industry recognizes it our not. In today's episode we will be talking about how to shift the narrative in our minds aways from the outside sources that make us dependent and shallow and toward the discipline of doing great work over time. We will discuss the benefits of consistent work and how we need to learn to derive our peace from what we have in front of us in order to truly make a difference and do so sustainably. Listen to these related episodes! 432 : How to Win in Specialty Retail Coffee 173 : 5 Areas of Focus for Retailers 317 : Encore Episode: Death by Comparison 489: Tips for Creating a Resilient Cafe 454: Creating a Vibrant Coffee Bar w/ Charles Babinski of Cafe 143 in Sydney, AUS 531: Why the Rise Convenience Coffee is a Good Opportunity for Coffee Shops SHIFT BREAK: Minding Our Business KEYS TO THE SHOP OFFERS 1:1 CONSULTING AND COACHING! 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jul 5

Investment is what creates value. There are many other investments beyond the financial that customer must make in the coffee experience that make the act of going to get coffee worth it. In today's Shift Break we will be talking about the necessary costs customers must bear and why they are not inconveniences we should be trying to get rid of, but crucial investments we should be honoring with what we deliver. Here are some related episodes to explore: SHIFT BREAK! Why The Best Hospitality Starts With The Transactional! SHIFT BREAK! Every Customer is a Judge SHIFT BREAK: Adjusting Our View of Labor Cost SHIFT BREAK! Should You Up-Charge for Alternative Milks? Speed is not the Goal 531: Why the Rise Convenience Coffee is a Good Opportunity for Coffee Shops HIRE KTTS CONSULTING AND COACHING! 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 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

Jul 2

I have talked to many clients as well as Key Holder Coaching Group members who employ seasonal staff. There is a big challenge when looking to hire, train, and manage them since the term of their employment is short and they are either new, or they have had 6 months or more off from the cafe. In today's Shift Break we will be talking about some strategies to use when hiring, training, and managing seasonal staff that takes away the liabilities you might worry about and creates more a better likelihood of uncompromising standards and a great experience for the staff as well! HIRE KTTS CONSULTING AND COACHING! 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 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

Jun 29

The landscape of retail is cluttered with messages, distractions, gimmicks, and desperate bids for scraps of customers attention. After a while, it all starts to look, sound, and feel the same. How do you stand out for the right reasons and engage with your customers and future customers in ways that provide something sustainable and unique? In today's episode we will be discussing some great ways that you can be engaged with your customers, and the community around you so you solidify your relationship and reputation with your existing customers, and are better positioned to gain new ones as you go! Listen to these related episodes! 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 282 : How to Listen to your Customers 443: Want Impactful Messaging? Keep it Simple! w/ Author Ben Guttmann 433: Winning Staff and Customer Loyalty KEYS TO THE SHOP OFFERS 1:1 CONSULTING AND COACHING! 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jun 26

It's Founder Friday! Today we are chatting with the professional Rugby player turned specialty cafe owner, Jake Heenan of Burra Bristol! Jake has played professional rugby for over 13 years and started Burra, an antipodean café in Bristol, while still playing full-time. It's grown to three sites and won multiple awards - shaped by the same principles of culture, teamwork, and performance that he has lived in sport. The kitchen, known for it's amazing brunch, is headed by Michelin starred chef Toru Yanada and the cafe has focused its energy on high standards of hospitality, community, and quality. Today we talk with Jake about his career in rugby, the founding of Burra, and the leadership and performance lessons that have come from sports to help build Burra Bristol into the exceptional hospitality experience it is today. Jake's journey from rugby to hospitality How resilience and teamwork are essential lessons learned from sports that apply to running a coffee shop. Why creating a welcoming atmosphere in a coffee shop is as important as the product itself. Hiring the right people as the crucial focus for building a successful team in hospitality. Developing empathy in leadership to foster a positive work culture and enhance team dynamics. Why continuous improvement is key to success in the hospitality industry. The art of communication and feedback as essential for team development and performance. Balancing food and coffee offerings The journey of building a business and why you need patience for growth. Links: https://burrabristol.co.uk/ @burrabristol Related episodes: 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 355: Baristas! 6 Essential Qualities to Get Yourself Hired 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 310 : Founder Friday w/ Jelynn Malone and Beverly Magtanong of Mostra Coffee 287 : Learning to Shift your Mind w/ Brian Levenson 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 301 : Hiring and Training for Excellence INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jun 25

If you are a manager or leader on shift, or the owner of the cafe, how you spend your time really matters. You have been given authority as a tool to help those you serve and they are counting on you to be organized and purposeful in the use of your time, energy, and focus. Today on Shift Break we are going to be covering some advice for how you can better organize your time so you go from being reactive to proactive and can offer confidence and clarity to your staff and team as a result of having it yourself! Related Episodes: 489: Tips for Creating a Resilient Cafe 545: Breathing Life Into Your Coffee Shop SHIFT BREAK: Adjusting Our View of Labor Cost SHIFT BREAK: Rest and Meaningful Work Focus on These Areas in the New Year Thankfulness and Giving Energy to the Positive HIRE KTTS CONSULTING AND COACHING! 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 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

Jun 23

In this ever cluttered world of tips, tricks, methods, eqipment, and tools it can be hard to know what to employ in the cafe to really make a difference. I am of the opiniion that the best tools are not necessarily physical, but are frameworks and ideas that help guide our presence, work, and relationships in the work. In today's episode we are going to be diving into what I believe are some of the most important tools a coffee shop can and should have in order to really see the cafe sing! Listen to these related episodes! 475: Essential Tools for Cafe Management 487: Think Fast and Talk Smart in the Cafe w/ Matt Abrahams 424: Developing Menu and Hospitality Guides 415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli 329 : How to Teach Company Values to Your Staff KEYS TO THE SHOP OFFERS 1:1 CONSULTING AND COACHING! 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jun 18

"If you're not growing, your dying", phrases like this tend to drive us pursue a path of growth that often prevents us from slowing down or finding margin in which we can see that something, or even we ourselves, need to stop. Today on Shift Break we are going to be talking about how to see entrepreneurship as not just a one time thing, but as a cyclical practice that helps you enter into needed change to either maintain, add, or take away. Related Episodes: 399: Encore Episode! How to Change Things in the Cafe HIRE KTTS CONSULTING AND COACHING! 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 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

Jun 16

Have you ever walked into a shop and noticed right away, this place is different. The hospitality, the quality, the feel, the energy, and the comfort and confidence you and the staff feel together is a synergy born from purposeful work behind the scenes. It is a work not just to assemble people and equipment under one roof and call it done, but work to tend to the things that animate, sustain, and breathe life into it. In today's episode we are going to be exploring some of the ways you can bring your coffee shop to life in a way that is truly a singular thing. Not born from R+D around trends, financial management, or logistical prowess, (although you do need those) but from an embrace and pursuit of the relationships between people, their work, and the place the work is done that creates remarkable moments and experiences for all. Listen to these related episodes! 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 181 : Organizational Self-Knowledge 165 : The Art of Deep Listening w/ Oscar Trimboli 329 : How to Teach Company Values to Your Staff KEYS TO THE SHOP OFFERS 1:1 CONSULTING AND COACHING! 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jun 11

Signature beverages and seasonal drinks are a huge part of what rounds out the cafe menu and, if done well, can make you stand out for all the right reason. Of course, it stands to reason, that if they are done not so well, you stand out for the wrong reasons. How can you go beyond TikTok trends and the latest viral sensations and create something that is both good for your culture and good for business? Today on Shift Break we are talking about how you can approach creative drink making in a way that is fun, sustainable, and meaningful. Your customers want excellence and excellence is born from intentionality. Let's make some great drinks! Related episodes: 274 : Crafting Specialty Drinks in your Shop w/ Matt Foster" 432 : How to Win in Specialty Retail Coffee 276 : Six Ideas for Increasing your Revenue 424: Developing Menu and Hospitality Guides HIRE KTTS CONSULTING AND COACHING! 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 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

Jun 8

Coffee. We love it so much! However, in spite of our love for coffee, we have all been burned by taking in just a little too much caffeine as we sip, cup, and enjoy. As technology and methods around decaf coffee have improved and evolved, so too has the demand for having more control over the stimulating effects of the beverage. This is where Caffeine Control Coffee comes in to educate us on caffeine and provide options for people who want to love coffee but stave off the less desirable impacts of it. Beginning in 2003 as a barista in college, Pete Licata fell in love with both coffee and the industry behind it. As he worked in various cafes he took on leadership positions as well as roasting he also became deeply involved in competitions leading to his 2x US Championship titles and finally winning WBC in 2013. Pete is a longtime coach and mentor for world class baristas and founder of Licata Coffee Consulting. In 2019 he took on R+D and eventually the role of Head of Coffee work in Australia for Nomad Coffee Group In 2025 Pete, along with his wife Maria, opened Caffeine Control Coffee. A business focused on bringing clarity on caffeine in coffee with a focus on wellness to the masses with products designed to control how much and when their customers drink caffeine. We discuss: The Evolution of Decaf Coffee Quality and Consumer / Professional Perception of Decaf Intentionality in Coffee Blending The Rise of Conscious Consumption and Health The Issue of Traceability in Decaf Coffee Exploring Caffeine's Impact on Health Navigating Caffeine Levels Brewing Techniques for Decaf Eye Opening Caffeine Content Myths What The Future Holds For Caffeine Awareness Links: https://caffeinecontrol.coffee/ @caffeinecontrol.coffee Related episodes: 154: Decoding Decaf w/ Mike Stumpf of Swiss Water Decaffeinated Coffee 168 : How to get the Best from your Coffee w/ WBC 2013 Champ, Pete Licata 350 : The Physics of Filter Coffee w/ Jonathan Gagné 003: The Role of Mentorship in Specialty Coffee w/ Pete Licata 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee KEYS TO THE SHOP OFFERS 1:1 CONSULTING AND COACHING! 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jun 4

In the busy cafe we tend to want to power through the work and in the process we rush the customer. The average cafe guest can feel as though they are simply being handled or herded instead of welcomed and served. Today on Shift Break we are talking about how and why we need to fight against the urge to rush the customer and what it looks like to help them truly connect with and experience our unique offerings and hospitality. Related episodes: 340 : Encore Episode of "10 Reasons to Love the Customer"! Ignoring the Customer Are You Open? Slow is Fast? Speed is not the Goal HIRE KTTS CONSULTING AND COACHING! 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 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

Jun 2

Everybody leaves. That is the constant of working in coffee shops. How they leave and how you respond to their absence for their good, the team that remains and for your business is a question of how much intentionality you bring to the inevitable departure of staff. Today we are going to explain how we can view turn-over and use it to better our leadership, to streamline and make more effective operations, and to improve our hiring practices in the future. INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Related Episodes: SHIFT BREAK! Bottling Your Best Barista 301 : Hiring and Training for Excellence 278 : Making great Hiring Decisions 018: Hiring, Culture, and the Future of your Shop Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

May 30

It's Founder Friday! And this one is quite special. Nori and Tin Burmudez founded Corridor Flow in the Fall of 2019 with community and relationship as their central mission. I was lucky enough to work with them in their beginning stages and for the last almost six years, their commitment to their vision have shown itself in their deeply rooted and instantly resonant presence in their Lomita community. Nori comes from the world of healthcare and nursing, and Tin from the world of engineering and construction. Mix this together with their heart for service and passion for coffee as a vehicle to inspire gathering, and you have all the right components to build what is the perfect combination of function and hospitality in Corridor Flow. Today we explore their 6 year journey cultivating their business and growing themselves in the process. Using coffee, radical hospitality, and a steady focus on serving people, Corridor Flow has embodied so many of the things that make a coffee shop more than just a sum of its parts. Something that opens doors for many possibilities through he flow of people and coffee. Please enjoy this wonderful Founder Friday episode! Links: Instagram: @corridor_flow www.corridorflow.com Related episodes: 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 225: Encore Founder Friday! Dorian Bolden of Beyu Caffe, Durham, NC 177 : Founder Friday w/ Jonathan Pascual of Taproom Coffee and Beer in Atlanta, Georgia 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 139 : Founder Friday w/ Kusanya Cafe co-founder, Phil Sipka INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

May 27

Great things happen when we plug into community and open ourselves up to the learning process. This is especially true when you begin your own business and apply those things you have learned from your experiences. It opens up entirely new levels. Today on this 36th episode of Rate of Rise, brought to you by our friends at Mill City Roasters , we are talking with Alex Jacob of Vital Coffee Roasters . Alex Jacob is the founder of Vital Coffee Roasters, Head Roaster for Ascension Coffee Roasters, and a 2025 Fellow with The Chain Collaborative. He holds two master's degrees in Public Health and Public Administration and is a licensed Q Grader. His passion for coffee began as a hobby and developed into positions as a barista and roasting assistant during graduate school. It was a desire to combine his passions of community impact and coffee that eventually led him to change careers, leaving the world of healthcare. Alex's aspirations had him seeking ways to better understand the coffee supply chain and how to use coffee as a method of impact. This path of continuous learning and community-focused development is what fuels his work today. We learn: Alex' start as a hobbyist during graduate school How his background in biochemistry influenced his approach to coffee roasting Why building confidence in roasting comes from positive reinforcement and experience Why community interaction is crucial for business success in the coffee industry. Behind Vital Coffee Roasters: a mission to impact the community positively Importance of being open to learning and new ideas. How he adapted his roasting style to meet consumer preferences Why networking and face-to-face interactions are key to building relationships in business The importance of continuous growth and learning are essential for success in entrepreneurship. Links: https://vitalcoffeeroasters.coffee/ https://www.instagram.com/vitalcoffeeroasters/ Related episodes: Founder Friday! w/ Rachel Lehman of Crema Coffee Roasters in Nashville, TN 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee RoR #25 : Training Up the Next Generation of Roasters w/ Steve Lee of Pocket Knife Consulting + Linea Caffe ROR #24 : Perspectives on Roasting for Espresso w/ Jaroslav Tuček of Doubleshot, Czech Republic Our Sponsor for Rate of Rise! www.millcityroasters.com

May 26

Training employees remains one of the central tasks of cafe ownership and management. Rather than training from a central standard and source that has been thoughtfully crafted to onboard and develop the skills of the barista to meet specific standards, there is a temptation to want to lean on training by osmosis or by committee where the new hire is simply assigned a shift schedule and told they will learn from the other experienced employees. What you end up with is a lot of mixed messages, confusion, disengagement and inconsistencies. Today on Shift Break we will be talking about why training by committee, or by simply having the existing staff "show them the ropes" is a bad idea and what we should be doing instead. Related episodes: SHIFT BREAK! Holding Baristas (and Yourself!) Accountable 533: Principles of Quality Control SHIFT BREAK! The Necessary Death of the Superstar Barista SHIFT BREAK: The Best Way for Every Shop to Train Baristas HIRE KTTS CONSULTING AND COACHING! 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 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

May 26

If you are like a lot of owners or managers you might find the idea of reminding and repeating yourself to be at the top of the "most annoying things I should not have to do" list. To a degree you are right. But only partly. It really depends on how those tools are used and how you approach your own role in the cafe Today we are going to explore how the tools of repetition and reminders are actually forms of guidance that, in their right place, can bring about the kind of change and excellence you want to see in the coffee shop. In fact, it seems that the key to leadership in the cafe starts with reminding and repeating to ourselves the truth that we are using our position to serve and facilitate. These elements are critical a solid coffee business. Related Episodes: Communicate, Duplicate, Repeat : Key habits that make information stick Being the Point of Clarity Don't Waste Problems INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

May 22

We talk about how we want to provide an experience for the guest, to connect with them, to make a positive impact. The way to get there though is through embracing what may seem like the opposite of what we want, the transactional. Gasp! Today on Shift Break we will be talking about why the transaction between you and the customer, the ordinary exchange of money for goods, is the gateway and foundation to building a truly remarkable business and hospitality experience! Related episodes: In Praise of the "Transactional" 518: How to Run a Coffee Shop w/ Meaningful Hospitality 505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Colonna-Dashwood SHIFT BREAK: Back to the Basics SHIFT BREAK: Is Your Love for Coffee Sabotaging Your Success? HIRE KTTS CONSULTING AND COACHING! 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 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

May 19

On average, when I look into a cafe's operational materials and systems, one of the main things that is either not developed well, developed but not updated, or just not there at all, are job descriptions. For many coffee businesses, there is a default to describing their growth and thus operation as "organic" and as a result, while some progress is made, they can tend to find themselves hitting a wall where everyone feels a constant sense of uncertainty that impact the business. Today we will be talking about the good and the bad ways we create and utilize job descriptions in the cafe and how you can approach the use of them to serve your staff and customers well. As always, I hope you gain one or a few insight from this episodes that you put into practice to make a positive difference in the shop! Related Episodes: 244 : Top 10 Ways to Lose Employees 373 : The Owner's Role: 5 Behaviors for Effectiveness 301 : Hiring and Training for Excellence INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

May 14

Who we are when nobody s looking is really who we are. There are variations of this phrase and for most it is convicting and motivates us to increase the integrity of how we move in life and work. In the cafe, we talk a lot about hospitality regarding guests and more recently we have talked about hospitality for the staff. But what about the people that support and are vested in your businesses through services and products? Today on Shift Break we will be talking about the importance of extending our hospitality to vendors like delivery drivers, bakeries, service companies, and others. Whether in-person or over the phone, how we treat people matters and either builds relationships or erodes them. As goes the relationships, so goes the business. Related episodes: Service, Spite, and Compromise 133 : 5 Keys to Successful Wholesale w/ Sarah Richmond Are We Giving our Best to the Least? HIRE KTTS CONSULTING AND COACHING! 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 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

May 12

"Customers are already dialed in." This is one of my favorite quotes from the interview I had with today's guest. The industry has largely been focused on educating customers about coffee but not very good about educating themselves about the customer, and even less concerned about meeting people where they are or even celebrating their tastes. How can we approach the regular people that make up most of our customer base in a way that edifies instead of discourages? That's what Matthew Bryce of Seven Sleepers Coffee Labs is here to talk about! Matthew Bryce is a results-driven leader with over a decade of experience enhancing customer service, retail and food service operations. A specialist in elevating customer experiences, optimizing processes, and driving measurable improvements in sales, team productivity and quality of engagement. With his extensive industry experience and people-first communal focus, his company Seven Sleepers Coffee Labs has been able to excite people about coffee through experiences and conversation. I am grateful for this discussion and hope you all are encouraged to take action on the insights Matthew shares. Link: https://www.instagram.com/sscoffeelabs/ Related Episodes: 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab 216 : Helping your Customers Brew at Home w/ Brian Beyke , I Brew my own Coffee Podcast 432 : How to Win in Specialty Retail Coffee Sustainability Series #4 : Consumer 360: Encore Episode! Hosting Consumer Coffee Classes: 7 Tips for Success INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

May 7

Being a manager in a coffee shop is not just about extra administrative tasks, its about leading and guiding people well through the work of the cafe. Many managers in bars around the world are kept buried in tasks and don't have a clear view of the landscape in front of them. This leads to avoiding essential conversations and a lack of growth in both the manager and the staff. Today on Shift Break we will be talking about a great tool developed by Bruce Tulgan in his book "It's OK to be the Boss" called "The Manager's Landscape". I will go through the framework and show how you can utilize it to know how to effectively lead and manage the people you have best tasked with serving. It only takes a moment to get this started so I would encourage you to take action after this episode and start applying these principles today! Related episodes: 435 : Encore! It's OK to be the Boss, w/ Bruce Tulgan 378: 5 Areas to Develop in Managers 181 : Organizational Self-Knowledge 483: Encore: 6 Essential Qualities of Coffee Shop Leaders KEYS TO THE SHOP® CONSULTING AND COACHING! 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 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

May 2

Coffee shops are dynamic places that require a ton of focus on what seems like an endless sea of urgent things. Some are actually more important than others and learning what they are and training yourself and your staff to focus on and cultivate them from the start can help set the next years of your businesses life up for healthy operation and growth. Today we are going to explore what areas you need to be focused on int he first year in order to make best use of your time. Areas that, if given serious investment, will make everything else work together. This is not just for new businesses though. If you have been open a while and want to recalibrate, simplify, focus, and refine, this one is for you too. Related Episodes: 317 : Encore Episode: Death by Comparison 436: Stop Burn Out! and Make Work Effortless w/ Greg McKeown | Best Selling Author "Effortless" 269 : What to Focus on after you Launch 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 432 : How to Win in Specialty Retail Coffee 173 : 5 Areas of Focus for Retailers INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

May 1

Once we get a little bit of authority as a trainer, manager, or leader in the coffee shop we tend to dream about and focus on all the things we want to change. Unfortunately the projects that we know will improve things often do not get the reception we want from the boss and we feel dejected and frustrated. Today on Shift Break we will be talking about the need to have patience and to prioritize the right work and projects in order to gain trust so the good things you want to do in the future are better received. Related episodes: SHIFT BREAK: Setting Staff Up For Success SHIFT BREAK: Making Minimum Viable Changes SHIFT BREAK: Managers, You Don't Need To Do It All Flexibility for Owners and Managers HIRE KTTS CONSULTING AND COACHING! 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 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

Apr 29

We are back with anew round of show floor interviews from Coffee Fest! This time we were in NYC at the Keys to the Shop booth and got four wonderful presenters and experts to chat about training, entrepreneurship, and trademarking law! First up to talk about effective barista training strategies we have our friend Antoine Franklin! Antoine Franklin (better known as "Twizz") born and raised in Cleveland, OH has 19 years of experience working in the coffee industry. Having many different job titles from barista to operations partner, to wholesale manager, LAWCO judging panel he's got a ton of experience and knowledge doing almost everything in the industry. Instagram: @Twizz_3seas Next we are chatting about training across multiple cafes with Mo Hashmi! Mo Hashmi works at Hidden Grounds Coffee as their Director of Coffee & Education. Since beginning his career in coffee, Mo has trained countless baristas in advanced coffee brewing techniques across New Jersey and New York. Currently Mo leads the roasting operation of Hidden Grounds Coffee and is in charge of sourcing, profiling, and quality control. In 2023, Mo received his SCA Roasting certification. https://www.instagram.com/momakescoffee/ https://thehiddengrounds.com/ Now we get to dive into the history and lessons learned from one of the founders of famed NYC coffee company, Cafe Grumpy! Caroline Bell is the Co-Founder and CEO of Café Grumpy, a specialty coffee company founded in Greenpoint, Brooklyn, in 2005. A Certified Q Grader and PCQI, Caroline leads the green coffee buying and fosters relationships with coffee producers, with a focus on Central America. Since its launch, Café Grumpy has expanded to 11 locations across New York City, Miami, and New Jersey. Passionate about quality, sustainability, and community, Caroline is dedicated to building a supportive team and fostering a positive work environment. Through her continued work, she is helping to shape the specialty coffee industry—one cup at a time. https://cafegrumpy.com/ https://www.instagram.com/cafegrumpy Lastly we get into the land of trademarks and the legal protections your brand needs with Maria Sinatra! Maria Sinatra focuses her practice on offensive and defensive Lanham Act and Copyright Act litigation in federal courts throughout the country. Maria has experience with disputes involving anti-counterfeiting actions, trademark and trade dress infringement actions, trademark dilution claims, false advertising issues, and copyright infringement litigation. She regularly advises clients on brand management issues, including how to secure, protect, and police trademark rights. Reach out to and follow Maria on Linkedin: https://www.linkedin.com/in/maria-sinatra-86b851163/ All these interviews took place at Coffee Fest and you should a trade sho you should seriously consider attending! www.coffeefest.com INTERESTED IN CONSULTING AND COACHING? 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

Apr 25

Maintaining the functionality of your equipment is one of the main tasks involved in running a shop. You yourself may wan to be trained in machine tech, you may want to hire a teach or tech company to service your cafe's equipment, or you might want to raise up an internal technician. Today on the show we are goping to talk about training technicians and how to coffee techs and owners alike should approach the relationship that helps keeping things working the way they should. To do this I am talking with one of the best educators in the world of coffee technician training, Brady Butler of Trail Blaze Coffee Academy! Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician training classes since 2009. Over his coffee career, Brady has also worked as a barista, a coffee equipment technician, and in wholesale customer support. He was co-lead for the SCA's Brewing Content Creator Group, a Lead Author for the Coffee Technicians Program, and a member of the Service Layer Education Committee. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC. We learn about: Brady Butler has a background in engineering and coffee tech. Why understanding the function of coffee equipment is crucial for technicians. Training should focus on understanding systems rather than memorizing components. Building relationships with technicians is essential for cafe success. How you should see mistakes in training environments as opportunities for learning. Explaining his role in the Coffee Technicians Program and its aim to provide a global standard for technician training. Preventive maintenance Understanding water treatment is essential for coffee quality. Why Brady thinks techs should have foundational barista training. How techs can help stabilize the churn in the coffee industry. Techs as trainers themselves: Why simplifying complex topics for clients is important. Advice for in-house techs: in-house tech services require careful planning and resources. Contextualizing recommendations based on coffee types is vital. Why an eyes wide open approach is necessary for tech decisions. Links: VISIT THE TRAIL BLAZE WEBSITE! https://trailblazecoffee.com/courses/ Related Episodes: 446: Building a People-First Coffee Tech Culture w/ Jason "Double J" Johnson, Black Rabbit Service Co. 445: Evolution of the Machine-Barista Relationship w/ Ryan Willbur of Synesso Coffee Systems 312 : How to Choose the Right Machine for Your Shop w/ Chad little of La Marzocco 238 : Leading, Hiring, and working with your Coffee Tech w/ Hylan Joseph INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Apr 24

There are an incredible number of tasks associated with running a coffee roastery. The busy work of keeping things going often gets in the way of working on the main areas that will actually move the needle and build a successful operation. Today's guest comes to us with a lot of experience working in roasteries and consulting operators in the areas that he has identified as "The Core 7" essential areas of roastery operations. I fact, he has written a whol book about it! Today on this 34th episode of Rate of Rise, brought to you by our friends at Mill City Roasters , we are talking with Luke Waite of Pomelo Coffee Consulting! Luke Waite is the founder and principal consultant of Pomelo Coffee Consulting and the creator of the Core 7, a framework designed to help coffee roasters achieve lasting success. His background includes transforming struggling cafés, cold brew companies, and coffee roasters into efficient, profitable, and sustainable businesses. In 2024, he launched Junto, a peer-driven coaching group for roastery owners that fosters growth through camaraderie, feedback, and accountability. Luke is a seasoned public speaker, regularly presenting at the Specialty Coffee Expo, regional coffee festivals, and to groups of international coffee professionals. He also serves on the management committee for the Coffee Writers Guild, advocating for writers' ethics and journalistic integrity in coffee writing. His book on the Core 7, offers a practical guide to help roastery owners effectively manage their businesses. Endorsed by industry veterans, the book is set for a summer 2025 release and is available for pre-order! Links: https://www.pomelocoffeeconsulting.com/ Related episodes: 416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 328 : Relationships and Resiliency w/ Xavier Alexander of Metric Coffee Our Sponsor for Rate of Rise! www.millcityroasters.com

Apr 24

When you onboard baristas, the work is just beginning. Part of the privilege of leadership is to provide ongoing coaching and training to all staff. This creates the kind of quality and excellence we want customers to experience and the kind of ongoing education you give to staff will determine if they are well equipped to serve. Today on Shift Break we will be talking about the two kinds of ongoing training and education and why having the proper order and emphasis on each is critical. Related episodes: 536: What It Means to Set Up Staff For Success SHIFT BREAK! The Necessary Death of the Superstar Barista SHIFT BREAK! How Not To Be a Jerk When Training Baristas HIRE KTTS CONSULTING AND COACHING! 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 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

Apr 21

The world of cafe management is full of great ideas that, if applied well, would indeed change things for the better. The idea around leader ship role being primarily about "setting people up for success" is one of those principles. The trouble is it often stops with just the idea and is not as often applied in a tangible way. Today we are going to explore what it really means to set your staff up for success in the daily operations of the café in a way that is helpful for the business, customer service, and the barista themselves. Related Episodes: 437 : The New Age of the Barista: Mindsets + Habits for Success 244 : Top 10 Ways to Lose Employees 248 : The 5 Elements of Resourcing your Team INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Apr 17

Simplicity, focus, community, and legacy. These are some words that I feel apply to the steady and excellent service of Hyperion Espresso these last 30 years of operation. When you can measure your business in decades and look back with pride and a full heart, you now you have crafted something lasting and valuable. Today we are going to explore the story of Hyperion Espresso in Fredricksburg, VA w/ co-founder Ana Brugos Born in Madrid, Spain Ana got a degree in Advertising at Universidad Complutense. Moved to Seattle, WA to study art in 1992. She met Dan Peterson and, with his friend Steve Sollien, decided to move to Fredericksburg, VA to open a coffee shop, Hyperion Espresso, in 1994. Dan and Ana married that fall. After 5 years, Steve moved west while Dan and Ana continued and grew with the business. Over the years they expanded the seating and serving area, tried a satellite location that didn't work, increased revenue as the area developed. In the last 20 years they were able to detach somewhat from the business thanks to GM, Amanda Jones. In 2024, after successfully overcoming set backs like lack of employees and economic downturns, particularly COVID 19, they sold Hyperion Espresso to Jack Scholl owner of Roadmap Coffee. I am thrilled to get to look back in time with Ana and Amanda and learn what great things can be accomplished when you have clear focus and a simple goal to serve you community well! We discuss: How Hyperion was born Cultural Influences on Coffee Community Building and Customer Engagement Transitioning Roles and Responsibilities Core Values and Business Ethos Navigating Industry Trends and Changes Creating a Unique Customer Experience Focusing on Core Offerings Building a Strong Team Culture Navigating Employee Dynamics Sustaining Passion and Community Engagement Links: www.hyperionespresso.com Related episodes: 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 320 Founder Friday! w/ Francesco Sanapo of Ditta Artigianale, Florence, Italy 081 : Founder Friday w/ David Schomer of Espresso Vivace 205 : Inside Caffe Florian, the World's Oldest Coffee Shop ! | Venice, Italy INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Apr 17

It is a common weakness of hiring managers and desperate owners alike. We hire people that are not the right fit and spend most of our time trying to get them to change once they are working in the cafe. This leaves us burned out, it leaves the employee frustrated, and the business suffers in the process. Today on Shift Break we will be talking about how e can avoid hiring the wrong people for the shop by focusing our effort away from trying to conform people that should not have been hired to begin with, and instead spend our energy identifying what is needed and who the right fits are before hiring. If we could just solve this one thing, coffee shops would drastically change for the better. Related episodes: SHIFT BREAK! Adding Value in the Cafe 496: Hard Decisions and High Standards SHIFT BREAK: Why You Need Exit Interviews SHIFT BREAK: Respecting Your Barista's Professional Boundaries INTERESTED IN CONSULTING AND COACHING? 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 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

Apr 15

Once you hire the right people for your cafe you move on to the next decision, how to work with them to give them to set them and the business up for success. Too often the way we place and lead people is based on their job description and not so much based on their individual characteristics. How much better would your shop run if your team was given the opportunity to work in areas where they were strong and their weaknesses were not our dominant pre-occupation? Today we are goin to dive into this subject with a re-airing of a classic episode for 2019 all about working through strengths with my friend, Lisa Cummings! Lisa Cummings is the founder of Lead Through Strengths, a firm dedicated to helping people use their strengths at work. Lisa and her team serve large teams and organizations to help them leverage the results of the CliftonStrengths (formerly StrengthsFinder) assessment. She is also the host of the popular Lead Through Strengths podcast . In this episode we are going to talk about the ways in which we can focus on and utilize our own strengths and facilitate the same opportunity for those we lead in the coffee shop. Related episodes: 248 : The 5 Elements of Resourcing your Team 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli 373 : The Owner's Role: 5 Behaviors for Effectiveness INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Apr 11

Why does it feel so awkward and difficult to take action the way we know we need to as leaders in the coffee shop? If you are human, you feel a kind of resistance when it comes to making decisions, having those conversations, and generally taking decisive steps into leadership. What are we worried about? Well, there surely are some things we can fall prey to and need to guard against when using the authority of the role to serve others, but unless we get over the awkward first steps, we cannot truly serve well. Today on Shift Break we will be talking about how you can plan on this awkwardness and how you can overcome it so you can be the effective owner, manager, trainer, and leader your baristas and customers need you to be. Related episodes: 368 : Walking the Line Between Leadership and Friendship 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 INTERESTED IN CONSULTING AND COACHING? 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 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

Apr 3

The quality of your product matters. Some might get the idea that if only we are kind and hospitable then all will be forgiven or overlooked when it comes to quality fumbles. Actually, quality and the delivery of excellence in the product is part of how you show kindness and hospitality. Therefore how we approach it must be with a mindset that starts with the customer and ends with a structure of applied standards that respects the person, the coffee, and ourselves. Today we will be talking about some principles you tips you can apply in your cafe that will help improve the quality and consistency of your product as well as the skills and confidence of your staff. Related episodes: 406 : Five Ways to Immediately Improve Your Coffee Quality RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises 030 : Casey Underkofler : Matching Your Service to Your Quality : How to Manage and Control the critical details of service so both the experience and product are excellent INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Apr 2

"I cannot open a coffee shop because my market is too saturated!" Does this sound like something you have heard or even said yourself? Today there are indeed a LOT of coffee shops. Way more than there ever have been. But does that mean the market is really saturated? Today on Shift Break we will be talking about a different way to view market saturation that will challenge you and open you up to the possibilities that are all around your community. There are more opportunities than meet the eye. Related episodes: 523: Encore: How We Ruin Specialty Coffee Experience SHIFT BREAK! Every Customer is a Judge 518: How to Run a Coffee Shop w/ Meaningful Hospitality SHIFT BREAK: Back to the Basics INTERESTED IN CONSULTING AND COACHING? 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 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

Mar 30

The question we sometimes ask interviewees is, "What is more important, quality, or hospitality?" Spoiler, it's a trick question and the answer we like to hear usually is "Both". Well, today on the show we will dive into why the answer should actually be hospitality and how our approach to this question and the order in which we pursue things actually can limit our potential or set us up for massive impact and growth. Related episodes: Embracing Unreasonable Hospitality w/ Will Guidara 424: Developing Menu and Hospitality Guides 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Mar 26

Roasting coffee sets the stage for how much potential enjoyment a customer has in drinking it. In order to truly bring out the best in a particular coffee, you need to consider details about the coffee that impact its behavior and development. One of the big ones of course is the cultivar you are roasting and being able to start determine a profile from a place of understanding based on what that cultivar generally likes. Today on this 33rd episode of Rate of Rise, brought to you by our friends at Mill City Roasters , we are sitting down with Rob Hoos to discuss his NEW book, "Cultivar: A Practical Guide for Coffee Roasters". For Decades now Rob Hoos has been an industry leading roaster, consultant, and author whose work is is born from patient and thorough exploration and experimentation. We had him on the show a while back to talk about his first book, "Modulating the Flavor Profile of Coffee", and now we explore Rob's NEW book and talk about the insights and findings from his research around roasting the various cultivars of coffee a roaster in today's marketplace is likely to come across. This is a great episode for anyone interested in roasting their coffee as well as that coffee can be roasted. Respecting the cultivar will open up a lot more both in the coffee and in your customers enjoyment of it! Links: www.hoos.coffee Related episodes: RoR #26 : How to Approach Roasting Fine Robusta w/ Cleia Junqueira | Consultant + Q-Robusta Grader RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind" 063 : What Your Roaster Wants you to Know w/ Rob Hoos, Author, Modulating the Flavor Profile of Coffee RoR #18 : Expert Tips on Avoiding Tipping w/ Rob Hoos Our Sponsor for Rate of Rise! www.millcityroasters.com

Mar 25

In order to assure our staff that we are listening and want to provide them solutions for issues they bring up we will often promise things in the moment, but then life gets in the way. In the moment it does not feel like a big deal, but slowly trust is eroded, and we see less engagement and loss opportunity for growth. Today on Shift Break we will be talking about how a commitment and discipline of following through is often the the missing piece in your cafe operations. It is that discipline that unlocks a better culture and an over all better experience for the customers as we work to create an environment of confidence. Related episodes: SHIFT BREAK: Owners, It's OK to Make Mistakes Resentment in the Cafe SHIFT BREAK: Detail Oriented Staff Starts With You Are YOU Using Your Manual? Four Steps to Inspiring Your Staff Reasonable Expectations ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN CONSULTING AND COACHING? 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 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

Mar 24

It is easy to get caught up into the vortex of convenience in automation in the industry today. Whether it's the giant chain drive-through's popping up across America- or super automatic promises that aren't kept, or ready to drink products that promise profitability, but rob us of energy, we could be spending in more sustainable things - the current wave of convenience is also an opportunity for coffee houses to reclaim value in the marketplace. On today's episode, we are going to be discussing this opportunity to lean into relationships and deliver great value with the in person experiences that a coffeehouse has always been known and loved for. Hear on the show, we are believers in the coffee house, the café, the in person experience of people making coffee for people, and now is the time to go deep and lean into the relationships that the coffee bar fosters. Related episodes: 253 : Mindsets that Sabotage Success 317 : Encore Episode: Death by Comparison 318 : Why Your Shop is Key to the Success of Coffee ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Mar 19

Creating a coffee shop that is not only for the community but built with the community is a pretty magical thing. It requires a deft balance between decisiveness, confidence, and openness to collaboration with others to make it truly sing. Today we are talking with someone who has taken this challenge on and in the process set the tone for what a coffee shop experience can look like in a region that is steeped in tradition and poised for growth in the coffee sector. I am thrilled to talk with Aisha Bullard, Fouder of Original Drip in Dakar, Senegal, as well as the cafe's Art Director Modou (MAD) Diongue! An irresistible sense of wanderlust is how US attorney and Original Drip Founder, Aisha Bullard, first found herself captivated by the beauty of Dakar, Senegal's largest city. After traveling to nearly 40 countries around the globe, her heart fell in love with this bustling metropolis. She relocated her family and life to the area and soon worked remotely from a space she rented in Virage. It wasn't long before Aisha felt compelled to open the space to the public for working and connecting. In her quest to secure the perfect beans, she discovered Rwandan coffee expert Smayah Uwajeneza. Aisha's request for help to materialize her dream was met with this caffeine queen's bubbling excitement. Before they knew it, a plan unfolded to create an inviting setting for socialization while finessing a deeper African bond with this hot beverage. As you can see, even the very origins of Original Drip lie within the enchantment of connection. Passionate about the arts, Mad in Pixel has always shown a talent for creative expression. His artistic journey began when he learned to draw on the walls of his family home. Although he initially took a path towards theological studies, the desire to communicate through visual forms remained a constant companion. By interacting with professionals, he developed a solid expertise in the visual arts and other traditional disciplines, enriched by influences from literature, pop culture, fantasy literature and urban art. The introduction of computer technology in 2004 further broadened the horizons of his creative endeavors. As a self-taught artist, he uses creativity as a bridge to connect and unify communities. He has held positions of responsibility such as art director, illustrator and director in various communications agencies.In 2019, he took a major step forward by setting up his own creative studio, PIXELS SQUAD. Driven by the desire to create and inspire works he relies on collaboration with artists, organizations and brands. We Discuss: The Birth of Original Drip Building a Community Hub Cultural Significance of Coffee in Senegal What is Cafe Touba? Training and Empowering Baristas The Future of Coffee Culture in Senegal Women Empowerment and Community Building Art and Identity of Dakar Navigating Business Challenges in Year Two Artisan Collaboration and Local Culture and Support Inspiring Future Baristas and Career Opportunities Customer Feedback and Expectations Advice for Aspiring Entrepreneurs Links: Instagram: @theoriginaldrip_ Related episodes: 488: Founder Friday! Honoring Coffee's Root w/ Bartholomew Jones of Cxffee Black! 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar 377 : Coffee, Mindfulness, and the Art of Observation w/ Rob Sykes ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Mar 19

Whether it is a trade show, local business event, online or in-person summit, or a local throw down, coffee events are a way to connect and offer a lot of opportunities to grow and gain value for your career and business. That opportunity is there, but only if you know how to really take advantage of it. Today on Shift Break we will be talking about how you can really get the most from a coffee event, and how to avoid the pitfalls of leaving a ton of value on the table due to a lack of planning and forethought. Related episodes: 250 : Planning better Events w/ Steven Moloney of The Barista League 395: Connecting Roasters and Producers w/ Henry Wilson of Perfect Daily Grind and The Producer Roaster Forum! 324 : Encore Episode! Organizing the Community w/ Espresso State of Mind Founders, Javier Alvarez and Joseph Gonzalez 146 : How to Host a Throwdown w/ Justin Shepherd of Spencers Coffee, Bowling Green, KY 100! Why YOU are the Key ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN CONSULTING AND COACHING? 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 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

Mar 18

Coffee has always been about connection. The coffee shop brings people together inspiring conversations and playing a role in developing relationships that promote growth in a community. Within the industry we have events and we also have various forms of media that also bring us together around ideas and inspire conversations around topic both directly and indirectly related to coffee. Among the many publications and sources facilitating these conversations there is one that has consistently endeavored to challenge, enlighten, and enhance the life of the reader through their print only magazine. I am thrilled to welcome back to the show, Luke Adams, Editor-in-Chief of the award-winning print-only Standart Magazine. In this conversation we will be talking with Luke about the recent book Standart produced looking back on 10 years of coffee journalism and what themes, lessons, and insights are the most salient for us in today's coffee community. I love the depth Standart brings and the format that together promotes a thoughtful dialogue around issues that deserve our best attention. We discuss: Balancing Challenge and Comfort in Content How Coffee Communication has Evolved Empowering Producers The Role of Baristas Optimism in the Coffee Industry Maturation of Perspectives Diversity and Transparency Fair Compensation in Coffee The Ripple Effect of Thoughtful Journalism Links: https://standartmag.com/ Related Episodes: 041 : Standing for the Art of Coffee w/ Luke Adams, Standart Magazine 376: Career, Coffee Quality, and Advancing the Industry w/ Mat North, of Raw Material 008 : Finding Joy in Coffee w/ Nathanael May 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 394 : Happy Coffee People w/ Wendelien van Bunnik ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Mar 12

At a certain point a manager or owner will need to have a difficult conversation with a staff member that ultimately is about accountability. This conversation is often done with a lot of pent up emotion and the stard being applied may or may not have been very well communicated or trained. On top of this we rarely see a structure put in place AND followed that helps guide the process. Today on Shift Break we will be talking about why you need an accountability process, how it should be approached and thought of vs how it is usually conceived, and why it is a useful tool to help both parties succeed in the cafe. Related episodes: Why You Need to Back up Your Policies 528 : Growing Yourself and Your Cafe Through Delegation SHIFT BREAK : Setting and meeting Standards in the Coffee Shop 355: Baristas! 6 Essential Qualities to Get Yourself Hired 291 : What to do if Your Baristas Wont Listen to You Reasonable Expectations SHIFT BREAK: Evil Owners and Lazy Baristas ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN CONSULTING AND COACHING? 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 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

Mar 7

When you start a coffee shop you find yourself doing a lot of the jobs yourself. Scheduling, inventory, event management, training and onboarding, meetings, shift coverage, developing SOPs, hiring etc. Initially these tasks and others like them are things you want to be involved with, but as time goes on, instead of delegating, we keep the same tasks year after year, and in so doing hold back ourselves, others, and the business from growing the way it needs to. Today we are going to be chatting about the need for delegation in the cafe and how to overcome the hesitation and fear that keeps many owners on the hamster wheel of endless tasks, too many hats, and inevitable burn out. Related Episodes: Don't Just Do it: Shift break on Delegation 267 : The Power of Delegation 362: How to Handle Growth in Your Coffee Shop 261 : The Basics of Managing Managers 475: Essential Tools for Cafe Management THERE IS STILL TIME!!! ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Mar 6

These days a lot of coffee shop owners are thinking about how they can add value for the customer. Of course this is a question that should be asked and right now with costs and competition the desire to add value is at an all time high as we seek to attract and retain customers. But are we going about it the right way? Today on Shift Break we will be talking about why you might not need to add any more value than you already offer, and then if you decide you want to add something to your program, what approach should you take to delight your guests. Related episodes: BLOG: Soul Searching in the New Landscape of Retail 432 : How to Win in Specialty Retail Coffee 173 : 5 Areas of Focus for Retailers 433: Winning Staff and Customer Loyalty 340 : Encore Episode of "10 Reasons to Love the Customer"! 443: Want Impactful Messaging? Keep it Simple! w/ Author Ben Guttmann 282 : How to Listen to your Customers 016: Raising the Bar on your Customer Experience w/ Michael Butterworth 453 : The Craft of Operations ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN CONSULTING AND COACHING? 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 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

Mar 6

Besides hiring the right person for the role in your coffee shop, onboarding and training is the most important thing to get right so those you bring on and the customers who trust you brand, are set up for success. It is therefore little wonder why, when training and on-barding are skimped on, the hospitality, quality, and then sales go down as customers lose trust. Today we are going to be discussing how to approach the development and execution of onboarding and training in a way that creates the best chance for success. I would emphasis that this episode is one among many listed below that I feel need to be listened to in order to bring about an understanding of what tips, steps, and insight make sense to apply to your cafe. When it comes to operations and building these kinds of programs and systems, the engagement of leadership in curating them to serve their people is a never ending task. It helps to embrace the "always" nature of this part of running a cafe just as much as a barista will always be expected and hopefully take joy in, making and serving drinks. Related Episodes: 339 : What Good Barista Training Produces 235 : 4 Tips for Training your Staff 191 : Retraining your Staff on new Standards 424: Developing Menu and Hospitality Guides 330 : Establishing Systems in Your Coffee Shop 248 : The 5 Elements of Resourcing your Team 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 271 : Why the Cash Register Controls Everything THERE IS STILL TIME!!! ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Feb 28

When we talk about the virtues of hospitality, one of the ones that comes up a lot is kindness. The extension of this grace to others in spite of our mood is a discipline that requires us to find motivation beyond receiving thanks. Today on Shift Break we will be talking about why, if we are serious about kindness becoming what we are known for amongst other hospitality virtues, we need to support those intentions with consistent and excellent work supported by systems to make that work something people can count on. Related episodes: 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 424: Developing Menu and Hospitality Guides 330 : Establishing Systems in Your Coffee Shop 293 : Thoughts on Defining Professionalism ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN CONSULTING AND COACHING? 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 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

Feb 28

Creating and maintaining an elevated standard of hospitality is no easy task. It not only requires strategies and systems, but it requires that those providing the hospitality also experience it themselves. That people-first focus on employee satisfaction and sustainability matched with a high standard of training and a structure of operations to support and nurture the culture is exactly what today's guests have created in their cafe. Today we get to talk with the owners of Fount Coffee and Kitchen in Morrisville, NC! Fount Coffee + Kitchen is owned by two husband and wife teams in Morrisville, North Carolina: Shawn and Kristen Preissner and George and Katie Kilgore. They are two local families that came together with a shared vision and passion for great coffee, food, and hospitality. They initially met in 2015, became great friends, put together a business plan, and opened the doors of Fount in December of 2018. Recognizing the need that existed in the Morrisville/Research Triangle Park community for both specialty coffee and a community gathering space, they sought to meet this need with premium menu offerings, elevated guest experience, and intentional workplace culture on the forefront of their mission. We discuss: The Founding Story of Fount Integration of corporate strategies that benefit small biz Why feedback from team members is crucial for continuous improvement. Fount Coffee's mission: to serve intentionally, excellently, and joyfully. Why the owners hold each other accountable to maintain discipline in operations. Prioritizing team morale and sustainability in the workplace. Celebrating team members' contributions. Why you should focus on financial health to allow for team investments. Efficient scheduling as a key to staff satisfaction. Barista work is more demanding than perceived. Why future growth must align with your values. Links: www.fountcoffee.com Instagram : @fountcoffee Related episodes: 391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida 343 : Founder Friday! "Curated Edition" | Hospitality + Meeting People Where They Are 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 446: Building a People-First Coffee Tech Culture w/ Jason "Double J" Johnson, Black Rabbit Service Co. 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Feb 26

As we continue to navigate costs and the increasing competitive landscape of running a coffee shop, focusing on what is essential in your business has never been more crucial. Few guests have given us as salient and focused a treatment on how to prioritize than when we interviewed author and speaker Greg McKeown on his best selling book Essentialism. Greg is the CEO of McKeown Inc. His writing has appeared or been covered by The New York Times, Fast Company, Fortune, HuffPost, Politico, and Inc. Magazine. He is among the most popular bloggers for the Harvard Business Review and he has been interviewed on numerous television and radio shows including NPR, NBC, FOX, and as a regular guest on The Steve Harvey Show. Entrepreneur voted his interview at Stanford University the #1 Must-See Video on Business, Creativity and Success. McKeown is an world renowned public speaker and hosts "The Essentialism Podcast" where he interviews amazing people from all over the world about their experiences practicing essentialism in work and in life. In today's conversation we will be discovering how we can take the first steps in spending our time on the vital few -vs- the trivial many. www.gregmckeown.com Related Episodes: 436: Stop Burn Out! and Make Work Effortless w/ Greg McKeown | Best Selling Author "Effortless" 318 : Why Your Shop is Key to the Success of Coffee 018: Hiring, Culture, and the Future of your Shop 414: Secret Ingredients for a Successful Coffee Shop 329 : How to Teach Company Values to Your Staff ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Feb 22

Feedback. It is all too common to use this word. But do many of us actively pursue it as if it is foundational to the success of our businesses? Chances are not really. And in so doing we lose out on connection, relevancy , and have a harder time delivering value that creates momentum with our coffee. All because when we talk about relationship coffee, we tend to leave out the consumer. Today on this 32nd episode of Rate of Rise, brought to you by our friends at Mill City Roasters , we are sitting down with cofounder of Mirror Coffee Roasters in Bellingham Washington, Mark Kutrovski! Over the last 10 years, Mark has been running a small creative agency out of Bellingham, WA that helps clients grow their online presence on social media through engaging video and photo content. During that time, he had his coffee enlightenment that peaked my interest in coffee. He picked up a few part time jobs ranging from working at a local roastery to working behind bar just to learn more about the craft. His growing curiosity in coffee paired with his brother's experience in managing several cafes, they decided to join forces to start Mirror Coffee Roasters. In today's episode we explore the need for all roasters to pursue feedback in how they source, roast, and communicate value to their customers and why it is of particular importance right now! Links: https://mirrorcoffeeroasters.com/ Instagram: @mirrorcoffeeroasters Related episodes: RoR #25 : Training Up the Next Generation of Roasters w/ Steve Lee of Pocket Knife Consulting + Linea Caffe ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters 433: Winning Staff and Customer Loyalty 340 : Encore Episode of "10 Reasons to Love the Customer"! Our Sponsor for Rate of Rise! www.millcityroasters.com

Feb 20

Sorry to break it to you, but literally nobody who matters cares how you define yourself. In our quest to find belonging and quell the voice of our imposter syndrome, we tend to over define ourselves and posture in a way that limits our ability to run an effective and thriving coffee shop. Today on Shift Break we will be talking about how our assumptions about where we stand in the industry are not nearly as important to focus on as who we are serving and how we listen to what they and our business needs. Maybe this is just semantics, maybe this will actually open up a new way of thinking for you that bring about a healthier shop. In either case it is worth thinking about if only for the purpose of developing a habit of reflection and understanding. Related episodes: 317 : Encore Episode: Death by Comparison 227 : Connecting with Hearts and Minds 230 : Making room for Community in your Shop 181 : Organizational Self-Knowledge Your peers are not your Customers Who do we Serve? ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN CONSULTING AND COACHING? 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 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

Feb 17

In order to move to the next level of maturity and capacity, both as people and as a company, a coffee shop and its staff but be pursuing more than just checking off the day's work. Pursuing professional development is essential to bring efficiency, effectiveness, fulfillment, and even abundance into the conversation when we look at our operations. But what might that look like? Today we are going to be exploring how we can embrace professional development and provide consistent opportunities for growth to our staff as a way of investing both in them and the health of the coffee shop. In th midst of the price increases across the industry, this is yet another way to lean into relationships that will yield higher returns for all involved. We cover: Why professional development is essential for the growth of coffee shops How a leaner, well-trained team can provide better service How raising prices requires raising standards in quality and service Investing in staff training for better customer experience Why baristas should be treated as professionals, not just workers Systematic training as a crucial component for consistency and quality Business skills are just as important as coffee skills for success Leadership development is necessary for effective management Why we need to pursue a culture of excellence that benefits both staff and customers Remaining committed to developing profesionalization programs Related episodes: 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles Leaner Teams, Better Results 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 426: Fostering a Culture of Continuous Improvement 339 : What Good Barista Training Produces 191 : Retraining your Staff on new Standards 489: Tips for Creating a Resilient Cafe ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Feb 12

Now is the time to start redirecting our gaze from competitions and accomplishing greatness on a stage serving judges that do not matter to our shops, and refocusing our attention on the judges that truly matter. Our customers. Today on Shift Break we will be talking about the phrase "Every customer is a judge". I used to hear it being spoken when I was involved in competitions in the early 2000s. How can we use the same energy we would put into a championship performance on behalf of of the customer and the experience they have in our shop? Related episodes: 340 : Encore Episode of "10 Reasons to Love the Customer"! 298 : A Trophy, or Atrophy? 151 : How to Respond and React to Negative Feedback : 5 Step Process 259 : Solving Toxic Customer Service Culture 181 : Organizational Self-Knowledge Icing on the Cake: Competitions vs. the Shop ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN CONSULTING AND COACHING? 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 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

Feb 7

We suck at fulfilling the implied or explicit promises we make through our coffee shop marketing. Smiling faces with beautiful drinks and a clean environment with plenty of verbiage about values and mission. Lots of good vibes. That all tends to fall away once the customer gets in the space and experiences the reality of our operations. This disconnect and over promise/underdeliver cycle is why customer lose trust in brands. The good news though is that we don't have to continue playing this well branded, poorly executed game. Today we are re-airing an episode from way back that is just as relevant as ever. We talking about how we ruin the specialty experience and what can be done to fix this so you can build trust back with customers and have more confidence in your self and your cafes ability to deliver what our marketing says we are about. Related episodes: 321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo 432 : How to Win in Specialty Retail Coffee 406 : Five Ways to Immediately Improve Your Coffee Quality Curbing their Enthusiasm : How we put a damper on the customer's experience and what to do instead ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Feb 4

The search for a "superstar" barista seems to never die. It is a desire born from our tendency to attribute success and power to one person in-spite of the evidence around us that pretty obviously points to the opposite. But oh if we just hire a champion, a coffee person, a lightning rod of a personality, then all will be well! Today on Shift Break we will be talking about why this idea should die a quick and unceremonious death, and in its place we need to build a system of collective accountability to high standards that, unlike the weak and faltering light of the superstar, equips our whole team and allows us to actually shine. Related episodes: Bottling Your Best Barista SHIFT BREAK! With or Without Experience? Hiring the Best Baristas Icing on the Cake: Competitions vs. the Shop Curse of the Favorite Barista? ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN CONSULTING AND COACHING? 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 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

Feb 1

Over the years, our collective philosophy and approach to coffee has taken many forms as we learn more about what the industry needs to thrive. We as individuals evolve our thoughts and views of coffee often starting with hubris and a strict puritanical view, then opening up to a wider, simpler, generous, and maybe even humble stance on the various ways coffee can be enjoyed and communicated. Today we are talking about one such journey with the Founder of Fieldwork Coffee and Director of the World Aeropress Championships, Tim Williams! Tim Williams is the director of the World AeroPress Championship, and founder of Melbourne's Fieldwork Coffee. Since the early 2000's, Tim's worked across a range of roles, including Workshop Coffee and Square Mile Coffee Roasters in London, and Intelligentsia Coffee & Tea in Los Angeles. On the sidelines, Tim's collaborated on a number of coffee initiatives including helping to develop Maison Kitsuné's 'Cafe Kitsuné, launching the Gitesi Project, and as a founding member of Coffee Common. Today, Tim lives in Melbourne and divides his time between Fieldwork Coffee, the World AeroPress Championship, running a small charity in rural Rwanda, and raising three kids with his partner, Leah. We talk about: Tim's journey into coffee The exploding London coffee scene The shaping forces of competitions and camaraderie Absolutism in coffee culture and its pitfalls. Understanding coffee requires recognizing its agricultural nuances. Tim emphasizes the importance of hands-on experience in coffee roasting. Cupping coffee critically is essential for quality control. Tim's philosophical shift from conquering coffee to celebrating its complexities. Why specialization allows for deeper expertise in coffee. Innovative approaches can streamline coffee release processes. Customer expectations are shaped by consistent quality. Why critical feedback is s necessary for growth in the coffee industry. How the World Areopress Championships champion fundamentals. The argument for taste as the most important aspect of coffee. Understanding brewing variables enhances coffee quality. How nuance in coffee brewing leads to better results. Links: www.worldaeropresschamionship.com @aero.press @fieldworkcoffee Related episodes: 242 : A Conversation with James Hoffmann 448: Founder Friday! Part 1 "Switching Gears" | w/ Doug Zell of Intelligentsia and The Meteor! 448: Founder Friday! Part 2 "Switching Gears" | w/ Doug Zell of Intelligentsia and The Meteor! 365 : Spilling the Beans on Global Coffee Culture w/ Lani Kingston 309 : A Conversation w/ Sarah Allen and Ken Olson of Barista Magazine 306 : A Conversation w/ 2004 U.S. Barista Champion, Bronwen Serna! 092 : Tony "Tonx" Konecny of Yes Plz : Consumer Accessibility, roasting, 3rd wave, subscription ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jan 30

Coffee shops are created through intention and reflect the values and often the personality of first the ones who begin them, and then those who work in them and the community that makes it their regular destination. There is a mix of service and transaction, with various layers of relationship built on trust. Today on Founder Friday we explore the story of one coffee shop and roastery that does a great job embodying these elements to serve both the locals and tourists with warmth and provide a sustainable and fulfilling vocation for their staff. Thrilled to welcome to the show, Bow Smith of Rowan Coffee! Bow Smith is a coffee professional in Asheville, NC with nearly a decade of experience of barista work, roasting, and cafe management. Smith founded Rowan Coffee in 2020 with the goal of building a cafe and roastery grounded in integrity, hospitality, and creativity, while fostering fulfilling and lasting coffee careers. In this conversation we talk about: Bow's Experience as a Coffee Pro and Teaching Coffee The Ephemeral Nature of Coffee The Collaborative Efforts in Establishing Rowan Trust Is Crucial and Leadership in Coffee Shops Why Empathy in hiring is crucial for enhancing customer experiences Why Consistency in product is important, but experience is equally vital. Creating a Unique Cafe Experience Resilience in Community After Helene Building Culture in Business Links: www.rowancoffee.com Instagram: @rowancoffee Related and recommended episodes: 420: Design Meaningful Roles in the Cafe 483: Encore: 6 Essential Qualities of Coffee Shop Leaders 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 492: How to be The Best Coffee Shop SHIFT BREAK! Building Trust Credit ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jan 28

We all know that in order for a business to be sustainable, it has to be profitable. We need financial margin in order to deal with the unexpected expenses and events, provide opportunities for others, fund growth as needed, and yes, pay ourselves! But what other kinds of margin are there in the cafe that can be just as important? Today on Shift Break we will be talking about why you need to maintain margin both in you finances and also with your energy and focus. In order to even begin benefiting from a thriving coffee shop, you and your people need to personally thrive. Be sure to listen to the episodes linked below... Related episodes: 436: Stop Burn Out! and Make Work Effortless w/ Greg McKeown | Best Selling Author "Effortless" 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 341: How to Think About Success ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN CONSULTING AND COACHING? 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 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

Jan 27

Workflow and bar presence are the necessary foundation on which coffee shines. Lately I have been doing a lot of cafe design and training work. One of the central themes of training and design is that both the space and the people using it are effective in their role. Once the bar is built, it falls on us to bring it to life with our actions. Having a great bar presence and workflow is not just about efficiency, it is part of the substance of what our businesses are built on and without it, we are frustrated and held back in our ability to receive and give a great experience in the coffee shop. Today I want to share with you some tips on how you can conduct yourself and train your team to have workflow that works and a presence behind the bar that keeps you in control, confident, and able to communicate to the customer what you intend to communicate, not the desperate and frenetic feeling we tend to broadcast when or shops are busy. Coffee and coffee people's success both rely on professionals to dial in their tools AND themselves to produce something of worth that grows in demand and sustains the whole. How we work matters and I hope today's episode helps! Related episodes: 002: Master Your Workflow w/ Ryan Soeder 084 : Crushing the Rush : Tips and Best Practices for Busy Times 167 : Handing off the Shift : 4 Tips to Avoid Chaos ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jan 22

As most of you know, Starbucks has once again coopted a traditional drink and introduced it to their menu as a part of their "Back to Starbucks" campaign. The cortado, a 4 oz espresso and milk drink originating in Spain, has been a staple menu item in specialty coffee for decades. Only now it appears on the Starbucks menu as an 8oz drink. Of course we are all bracing for the wave of customers requesting a Starbucks fun-house- mirror version of this drink, much like the macchiato. But there is a whole lot more to discuss than just the bizarro versions of drinks we have to navigate. Today on Shift Break we will be talking about why this attempt at winning back trust with new drinks and branding efforts is a hollow but very familiar practice not reserved only for corporate giants who have lost their way. We too engage in this activity more than we'd care to admit. Let's go beyond the commiseration and talk about what we can learn from this moment in coffee and use it for the greater good Related episodes: SHIFT BREAK! Should You Up-Charge for Alternative Milks? 502: Creating Meaningful Coffee Experiences Building Trust-Credit 433: Winning Staff and Customer Loyalty ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in March 2025! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN CONSULTING AND COACHING? 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 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

Jan 20

Many, dare I say, all of us, who fell in love with coffee can trace our beginnings to a moment when something we experienced in the cup surprised us with its depth and character. It was a catalyst that set us off in the pursuit of understanding and experiencing that kind of moment again and again. People are the same. Ubiquitous en mass, until you get to know the individual and through relating their stories and experiencing their character, we are often surprised by a depth that begins to teach us that there is more to them and we can, if we allow ourselves, begin to pursue that experience again and again in our own conversations, or by providing a platform for those conversations to take place. Like a coffee house. Or in the case of today's guest, a podcast. Ryan Woldt is a Wisconsin-born author, entrepreneur, and creative maker. He is currently the producer and host of the Coffee People and Coffee Smarter podcasts and a brand ambassador for Roastar, Inc., a coffee packaging company. Ryan is a self-described creative raccoon, always reaching for the next shiny creative project to add to his current collection. Having grown up in a family restaurant, he has continued to keep a foot in the door of the hospitality space for more than three decades. His passion for collaboration overlaps with his desire to make things. He is particularly drawn to projects in the hospitality space and recently launched a coffee collaboration celebrating the language of the Midwest called Yeah, No...Yeah Coffee with Minneapolis-based roaster Relative Coffee Company. (Ryan currently lives with his wife and dog in Southern California, where he procrastinates before deadlines by drinking coffee, riding his bicycle, or reading a book.) Today we get to hear Ryan's story of hospitality, creative pursuits, personal challenge and victory, and what he has learn creating a platform for the story behind the people of coffee. Links: Roast! West Coast Newsletter * - Signing up is the best way to support our effort. R!WC Youtube - video podcasts coming soon. 1st release 1/22/2025 Coffee People on Spotify Coffee People on Apple Podcasts Yeah, No...Yeah Coffee (Direct Link on Relative shop) Coffee + Cactus Coloring Book One Wild Life Co. Roastar Related episodes: 112 : The Power of Story w/ James Harper of Filter Stories Podcast 391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jan 18

Whether it started purely as a quest for efficiency, or as a way to achieve consistency in a blend, pre-blending green coffee is a pretty staple practice for coffee roasters. The alternative, and perhaps original way of blending is the classic post-roast blend whose adherents tout its ability to give them ulitmate control of each coffee and thus better quality. Whether you do one or both of these methods of blending in your roastery, it always helps to explore the why behind them, and talk about the possible benefits and drawbacks of each. To help us understand this more I am thrilled to bring on to the show roasting educator extraordinaire and founder of Relative Coffee Co., Bryant Banker-Scannell! Bryant has helped launch the coffee careers of hundreds of new roasters through his work as lead roasting instructor and the heart of the in-house roastery at Mill City Roasters® . He also owns and operates Relative Coffee Co . which combines his passion of roasting, design, and photography to create a fun and tasty coffee brand. Based in Minneapolis, Bryant has worked in cafe and roasting positions since 2011. With over a decade of roasting experience, he believes coffee should be approachable, fun, and unique to your experience in the industry. We discuss: Bryant's Beginning in Coffee Education Based in Reality The Art and Science of Coffee Roasting The State of Blending Coffee Omni-Roasting vs. Individual Characteristics Pre-Blending vs. Post-Roast Blending The importance of Quality Balanced with Efficiency The Importance of Heat Management in Roasting Post-Roast Blending: Advantages and Considerations Links: www.relativecoffeeco.com Instagram: @relativecoffeeco Related episodes: ROR #24 : Perspectives on Roasting for Espresso w/ Jaroslav Tuček of Doubleshot, Czech Republic RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind" ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak Our Sponsor for Rate of Rise! www.millcityroasters.com

Jan 15

Does this sound familiar? "You should shop here because we are local! ...or we support this cause! ...or we have this association!"? While our identity and associations in the community are beautiful and add depth to what customers might love about you, too often we can use these things as means to solicit support in ways that are as though we are guilt trip on people. There are many issues that arise from this that could damage not only your business but the thing you may want to support or represent. Today on Shift Break we will be talking about why no matter the nuances of your unique business, your success and value proposition needs first be the quality of how you serve in the cafe, then the nuances and details of the why will be best represented. When you get the order correct, this leads to a better chance of serving that cause and the community you want to support or reach. Related episodes: "Local" does not Equal Quality Make Your Problems More Specific 406 : Five Ways to Immediately Improve Your Coffee Quality 502: Creating Meaningful Coffee Experiences Differentiation Takes Time! INTERESTED IN CONSULTING AND COACHING? 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 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

Jan 13

Even with all the conversations and tools available to us around the subject of hospitality, it is easy to engage in the pursuit of it in a way that ends up not resonating and lacks meaning. We can go through the motions, inspired as we are by the example of others, and not see the magic we assumed would follow our efforts. So, what does running a coffee shop with meaningful hospitality look like? Today we are going to deep dive into this subject and breakdown for you in detail the areas, levels, and methods for engaging in and cultivating meaningful hospitality both across the bar and behind it. We cover: How meaningful hospitality as a lifestyle and conviction. Why aligning business values with operations is crucial Recognizing and rewarding positive actions How building trust takes time and consistent effort Every interaction should validate the customer's significance. Why protection and accountability is important in meaningful hospitality Where patience and understanding human needs is fit in effective hospitality Understanding individual needs is crucial for effective service Why systems should support the values of the business Consistent application of standards is essential for fairness Mutuality and co-creation enhance the hospitality experience Why emotional metrics are as important as numerical ones Continuous learning is vital for hospitality providers Letting go of outdated practices is necessary for growth This was originally a talk developed for a webinar put on by our coffee friend, Sarah Naylor of Day Break Coffee cart. See the link below to learn more about what she does! Link: www.daybreakcoffeecart.com Related episodes: 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 424: Developing Menu and Hospitality Guides 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner 343 : Founder Friday! "Curated Edition" | Hospitality + Meeting People Where They Are Spiders and Customer Service 271 : Why the Cash Register Controls Everything The Broken Chair The Difference of Deference to your Staff Systems as Care INTERESTED IN 1:1 CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jan 6

The value proposition of a coffee shop is not a complicated one. Kind service and hospitality in a clean and well organized space serving consistently great coffee. Boooring! At least that what it seems like we must be thinking. Why else would we be so obsessed with the new and novel at the expense of mastering the basics? Today on Shift Break we will be talking about why we should always focus our best energies and focus on the basics that effectively provide guest and staff with a fulfilling experience. It's not about entertaining ourselves with novelty and complexity as though we are too cool for the basics, its about hosting and serving others through the basics. Related episodes: 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner 500! Reflections and The Role of the Coffee Shop in the Industry 485: Your Shop vs The Industry - How to Free Yourself From Dependency INTERESTED IN CONSULTING AND COACHING? 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 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

Jan 6

The act of creating a space is the core existence of the coffee shop operator. The way we set our minds to the task of serving through selecting colors, textures, material, ingredients, and of course our words and actions. This all creates a singular experience we call a cafe. Today's guest has a deep appreciation for and experience helping people build these spaces, quite literally one brick at a time. I am so pleased to welcome to the show, Armen Alajian of Arto Brick! Armen Alajian is a self-described dreamer and maker with a passion for making and merchandising products that help others create spaces of hospitality and warmth. He co-owns and operates Arto, a handcrafted tile business based in Gardena, California, part of the greater Los Angeles area, alongside his brother, Varoujan (Vod). Through his work, Armen aims to inspire and support the creation of beautiful, welcoming environments that bring people together. An Armenian-American with roots in Egypt, Armen draws on his rich cultural heritage and lifelong dedication to faith, family, and craftsmanship. Together with his wife, Sally, he is raising eight children, attempting to instill in them a sense of responsibility, creativity, and an ownership mindset. Sally is Armen's steadfast partner in both life and purpose, supporting his vision of building meaningful connections through his work. Guided by the principle to "Set and surpass expectations", Armen combines his love for making with an unwavering focus on service. His goal is not just to build products but to build connections—creating tools for others to design spaces where people can gather, share, and thrive. In this conversation we learn about: Arto Brick's history of craftsmanship. Why we should look to create unique spaces Why commerce is an integral part of culture and community building. How intentional design can create peaceful and inviting spaces. Material choices significantly impact the overall experience of a space. The idea that he people involved in a space contribute to its atmosphere. The importance of every element in a space working together harmoniously. How understanding customer intentions leads to better design outcomes. Unique manufacturing processes can create a sense of magic in products. Company culture and employee satisfaction / retention. Why we need gratitude in our hospitality Creating spaces of peace enhances customer experiences. Why community and connection are vital in the workplace. Striving for high aspirations and key learnings for leaders Links: www.arto.com Instagram @artobrick Related and recommended episodes: 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 511: The Art of Designing Unique Coffee Bars w/ Scott Magic of Magic Architecture SHIFT BREAK: Embrace Your Space SHIFT BREAK : 2 Tips for Bar Design 275 : The Changing Landscape of Cafe Spaces w/ Dr. Jennifer Ferreira 206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 375 : Founder Friday! w/ Roland Horne of WatchHouse 205 : Inside Caffe Florian, the World's Oldest Coffee Shop ! | Venice, Italy INTERESTED IN CONSULTING AND COACHING? 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 Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jan 1

Delegation is a difficult, but necessary part of growing your coffee business. It is critical in helping you grow as well. Delegation of responsibility and authority is a response to the growth of the business that, while promising to expand your organizations capacity to steward that growth, tests your resolve. That is because of what we will call the "delegation dip". Today on Shift Break we will be talking about how you can (and must!) navigate the initial dip in performance associated with delegation in order to push through to the other side where it creates higher performance, capacity, and stability in the cafe. Related episodes: 267 : The Power of Delegation SHIFT BREAK: Don't Just Do It 475: Essential Tools for Cafe Management Messy Can Be Beautiful 362: How to Handle Growth in Your Coffee Shop INTERESTED IN CONSULTING AND COACHING? 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 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

Dec 30, 2024

How do you brew great coffee at home? That question is probably one of the most searched and asked questions that has unleashed what seems like a never ending stream of educational platforms, curated lists, videos, and blogs. It is honestly both exciting and overwhelming. The new question might actually be, "how do I make sense of all my options to make great coffee at home?" That is where today's guest, Justin Piercy of Daddy Got Coffee steps in to help. Justin Piercy is the former sound engineer, family man, coffee enthusiast, and now full time home coffee education professional behind the popular, fun, and approachable platform, Daddy Got Coffee. His work has a lot to do with creating clarity for viewers to find what works for them to enjoy the coffee they buy at our roasteries and, in turn, this helps those home enthusiast become more discerning customers of the cafe. In this interview we explore not only Justin's own story of how he came to champion home coffee education, but also how home coffee as a category has influenced cafe culture and why it has been a force for good. We discuss: The Spark of the Coffee Enthusiast Navigating the Learning Curve The Intersection of Creativity and Logic Understanding the Coffee Enthusiast's Mindset The Impact of Home Brewing on Cafes Understanding Your Audience's Needs Defining Success in Coffee Business Intentionality in Coffee Choices Links: 360: Encore Episode! Hosting Consumer Coffee Classes: 7 Tips for Success 035 : The Consumer Revolution w/ Kevin Sinnott 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab 322 : A Conversation w/ LaNisa Williams of Barista Life L.A. Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Dec 24, 2024

Let's face it, the look, feel, and functionality of the physical coffee shop will always be an important part of showing hospitality to our guests. The issues we are faced with is one as old as time. We meticulously set up our spaces when we first open, get busy, and then slowly allow them to fall apart. We don't notice it so much because we are busy with other things, but the customers notices, and taken together, it has a dramatic impact on everything we put our hands to. Today on Shift Break we will be discussing the importance of taking very good care of your coffee shop. The space itself is a sacred one. The first place we encounter the truth of marketing claims about quality, community, specialty, excellence etc. In this new year lets determine to focus on keeping our shop as a way of keeping our promises and the first basic step in showing the hospitality we say we want to offer. Related episodes: 307 : 10 Simple ways to Level Up your Coffee Shop SHIFT BREAK: Focusing on the Whole, Not the Part The Impact of Absence 2nd First Impression : Tips for Welcoming Customers Back Working Clean : Tips for keeping the bar looking and working well while you work The Currency of Urgency 498: 10 Small Things to Fix in Your Coffee Shop This Week INTERESTED IN CONSULTING AND COACHING? 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 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

Dec 20, 2024

It's that time of year where we are collectively setting our sights on both the past and the future. What will this next year of 2025 hold for you and your coffee shop? The answer to that question is that your tends to be made up of the things you focus on most. So if we want to increase our chances of experiencing good things, we need to increase our focus on what good things we would like to see. Today you and I are spending some time together to focus on 7 words / areas that I believe are worthy of your focus in the New Year. Take these words and think on them, ponder and meditate on how to bring them into your personal practice, your communication and training of staff, and your cafes operations. If you can meaningfully integrate these things into the fabric of your organization in 2025, you will definitely have a good year. We discuss and explore: Presence Iteration Resource Discovery Joy Communication Quality Links: 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 173 : 5 Areas of Focus for Retailers 489: Tips for Creating a Resilient Cafe 181 : Organizational Self-Knowledge 453 : The Craft of Operations Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Dec 20, 2024

Every Coffee Fest we get to sit down with some very cool presenters to chat about their businesses, area, of expertise, and insights that will help you run a better cafe. The last show of the year took place in Minneapolis, MN and was a wonderful time of sharing, community, and value. Even though my equipment decided (after 8 years of service) to die on the spot of my first interview, we got to catch up with two presenters over Zoom and have some very helpful conversations. Today we are presenting to you my interview with Jaime Becker-Finn of Makwa Coffee and Frederick Dubose of Sun Bean Coffee! We start with Jaime Becker-Finn Jamie Becker-Finn is the founder and owner of Makwa Coffee, a community centered craft coffee shop that opened in Roseville, MN in 2022. Jamie is a descendant of the Leech Lake Band of Ojibwe and named the shop after her clan - "makwa" is the Ojibwe word for black bear (pronounced "muck-wuh"). In a sea of suburban chain stores, Makwa Coffee is proud to be a unique and values-driven space where queer folks, Native folks, and the entire community is welcomed. In addition to running the shop, Jamie is an attorney and is also wrapping up eight years of service in the Minnesota House of Representatives, where she chaired the House Judiciary Committee. Jamie grew up on the rez near Cass Lake and goes home often. She loves her people, her dogs, live music, books and soccer. Links Instagram: @makwacoffee https://www.makwacoffee.com/ Next up we have Fredrick Dubose After dedicating over 20 years to mentoring and supporting young people, Fredrick recognized that creating a physical space where the community could gather and engage was the next step in his mission to foster connection and growth. This vision became a reality when he opened SunBean Coffee Shop. His experience in youth work taught him the value of creating safe, inclusive environments where people can thrive. SunBean became that space for not only young people but for the entire neighborhood. Fredrick saw an opportunity to continue his mentorship by hiring local youth, offering them not just employment but life skills, a sense of responsibility, and a platform to contribute to their community. SunBean is a local institution known for its welcoming atmosphere and positive impact. His coffee shop has become a space for conversation, creativity, and collaboration, hosting community events and offering a venue where people from all walks of life can connect. Fredrick's transition from youth work to business ownership is a testament to his belief that community service and entrepreneurship can go hand in hand, each reinforcing the other to create lasting change." Links https://sunbeancoffeemn.com/ Instagram: @sunbeancoffeemn INTERESTED IN CONSULTING AND COACHING? 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

Dec 20, 2024

For this last Founder Friday of 2024 we are featuring a story that I believe really embodies the spirit of entrepreneurship that fuels so many coffee shops. From a cart in the pandemic, to a thriving cafe and catering business, Thrd Coffee, Lead by Raoul Adwan, has shown what is possible when you build with passion and focus. Raoul Adwan is a Chicago native of Mexican and Bolivian descent who turned a passion for coffee into a thriving business. Raoul launched his venture during the pandemic with the help of a stimulus check, starting off with a single coffee cart offering street-side brews. What began as a humble pop-up operation quickly gained traction, and within four years, Raoul's business expanded to a brick-and-mortar location (currently in the works for his second shop) , complemented by multiple carts equipped with top-tier coffee gear. Today, Raoul leads one of Chicago's top coffee catering operations, serving corporate spaces and buildings across downtown with full-service coffee bars. His innovative approach and commitment to quality have positioned his business for rapid growth, with projected 2024 sales of over $600K and total gross revenue (starting from 2020 to now) hitting $1.15M. Raoul's journey is a testament to entrepreneurial spirit and community-driven success. Links: https://www.thrdcoffee.com/ @THRDCOFFEECO Related episodes: 453 : The Craft of Operations 432 : How to Win in Specialty Retail Coffee Creative Avoidance : Thoughts on Long-game Management 169 : Designing the Guest Experience w/ Dr. Lisa Waxman 115 : Finding Success in Mobile Coffee w/ Tim Cox / Communion Coffee 422: Coffee Truck Success w/ Vincent LaVolpa of Green Joe Coffee School 384 : How to Run a Successful Coffee Cart w/ Sarah Naylor of Daybreak Coffee Cart 385 : Founder Friday! w/ Arick Davis and Sarah Laman of Last Mile Cafe, Grand Rapids, MI 187 : A Conversation with Nikki Outlaw of Anecho Coffee Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Dec 19, 2024

Labor cost is probably the number one most worried over metric in the cafe. Of course, like any other metric that signifies the health of the business, your labor cost needs to be something you pay attention to and control. But the way many cafes approach labor cost can be akin to sawing off the branch they sit on. Short term gain, long term detriment. In a time where the need for talent acquisition and wages are on the rise, it is time we take a fresh look at ways to grow and maintain profitability. Today on Shift Break we will be talking about ways to view your labor cost in light of the whole business, how to prioritize your focus and energy, and why your investment into labor may not need to be as tightly controlled as you have been led to believe. Related episodes: 341: How to Think About Success 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 302 : Data's Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube 244 : Top 10 Ways to Lose Employees INTERESTED IN CONSULTING AND COACHING? 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 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

Dec 17, 2024

Music and coffee seem to just go together. If you are into one, the other is not far behind. Both coffee and music inspire and create community that fuel's our lives. Today's guest began his coffee journey as a full time touring musician and was immediately hooked. His journey took him from e-commerce and pop-ups, to now his own brick and mortar store. Today we are chatting with Acey Slade of the weird and wonderful, Cat Fight Coffee! Catfight Coffee was formed in 2020 by career musician Acey Slade (Dope, Joan Jett and the Blackhearts, Til Lindemann of Rammstein) and his wife Meiling (a Taiwanese native) when both saw their respective careers put on hold due to Covid Lockdown. Acey, having had a previous background in the coffee industry and Meiling having a successful career in beauty industry. They put their experience to work and Catfight Coffee was born as e-commerce business. Today Catfight Coffee is available in over 80 retail outlets across North America. Roasting and distribution in the UK will begin in early 2023 as will the first retail outlet in Asia. We cover: From Music to Coffee: The Birth of Catfight Coffee Pop-Ups and Community Engagement Balancing Personal Taste with Customer Preferences Branding and Marketing Strategies Creating a Welcoming Coffee Shop Environment Building the Brick and Mortar: Challenges and Insights The Importance of Customer Experience Learning from the First Week of Operations Hiring for Success in the Coffee Business Personal Growth as a Business Owner Advice for Aspiring Entrepreneurs Links: https://www.catfightcoffee.com/ IG : @catfightcoffee Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Dec 12, 2024

There is no doubt about it, having a training lab is a wonderful asset to have for elevating the quality of your training...until it isn't. Truthfully, much like any tool, it depends on how it is used and whether it is part of a bigger picture. Today on Shift Break we will be talking about the good and the bad of training labs. You don't necessarily need one, but if you do have a lab or are wanting to create one, then this episode will help you create it and use it in a way that produces more than just classroom knowledge, but real world skill. Related episodes: 505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Dashwood SHIFT BREAK: Minding Our Business SHIFT BREAK: Detail Oriented Staff Starts With You You Need to Prioritize In-House Training! INTERESTED IN CONSULTING AND COACHING? 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 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

Dec 10, 2024

Ideas are like green coffee seeds. They are bundles potential cultivated by earnest hands that are then received by others who take them and develop them further. The final rendering of that seed can and does often result in something beautiful. This is how I think of mediums like podcasts, videos, and, of course, books. Today I want to share with you 5 books that I believe speak to areas of our lives and businesses that will bring inspiration, perspective, comfort, and growth. They are all special and I hope you take the time to dive into one or all of them sometime soon so you can see what grows from the seed of those ideas in your life. Links: Celebrating the Third Place Shopkeeping What to Remember When Waking Unreasonable Hospitality The Art of being Indispensable at Work The Practicing Mind Related episodes: 083: 6 Essential Books for your Professional Growth 137 : Essential Books for your Professional Development vol.2 : Five books to help you grow Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Dec 4, 2024

The title of today's episode sounds like a no brainer, but you may or may not be surprised to know that it is way easier than you think to be this way when traIning baristas. It is not something that we set out to do, but is born from a confluence of insecurities, myopic focus, passion, and assumption. I say this as someone who has certainly lived it and wants to help you avoid making the same mistake. Today on Shift Break we will be talking about how you can approach training in a way that lessens or avoids entirely the things where you are perceived as a jerk, in favor of being seen as an advocate and resource for success. It can be done! Related episodes: SHIFT BREAK! How Long Should it Take To Train a Barista? You Need to Prioritize In-House Training! 331 : The 7 Deadly Sins of my Career 074 : The Life Changing Power of Good Authority w/ Jonathan Raymond 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe INTERESTED IN CONSULTING AND COACHING? 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 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

Nov 26, 2024

I feel as though this question is constantly on the mind of owners. It is a question born from a desire to have a well trained staff that makes the quality of the work more consistently great, as well as a desire to be an effective trainer and have the staff "get it" quickly. Throw in a little bit of owner insecurity as they are learning all this stuff themselves too, and you get a recipe for miscommunication, assumption, and frustration that seems to be in the background of the question. Trouble is we often will default to assuming that the manor and amount of training we are doing is surely not the issue, and instead the issue lies with the staff. Truth is a little less straight forward. Today on Shift Break we will be talking about how long you should expect to train staff, and how to know that you have truly put in a good and appropriate amount of planning, structure, and effort before seeking to address the one being trained. Related episodes: Insecurity in Management SHIFT BREAK: Evil Owners and Lazy Baristas 330 : Establishing Systems in Your Coffee Shop 506 : Critical Workflows Every Coffee Shop Needs 496: Hard Decisions and High Standards 235 : 4 Tips for Training your Staff 339 : What Good Barista Training Produces SHIFT BREAK: Respecting Your Barista's Professional Boundaries Reasonable Expectations INTERESTED IN CONSULTING AND COACHING? 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 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

Nov 26, 2024

Creating a cafe space is about finding a fitting home for the equipment and people behind the counter who will use it. It is about finding a synthesis, a flow, and a feeling that is functional and remarkable all at once. The life of the business is either helped or hampered by the decisions we make in designing the space. In the many choices and acts of creation we engage in, both in opening, and then in tending to our shops, we bring forth something unique for us and our guests to partake in. Today's guest has designed some of the most unique spaces and coffee shops and is here to share his wisdom! Scott Magic is an award-winning and published architect whose principles lie in strong detailing, room making and using materials to bridge the past with present. While primarily working in the Hospitality and Beverage sector, his expertise includes retail, office spaces, historic renovations, adaptive reuse projects and unique single-family homes. Prior to founding MAGIC, he helped grow the acclaimed architecture firm, Michael Hsu Office of Architecture and the worked for architect-developer Jonathan Segal. Scott holds a Bachelor of Architecture degree from the University of Oregon. His Austin-based firm is purposely kept small, to maintain quality and engagement in all aspects of the work. The firm's current projects are scattered throughout Texas, California and the Saudi Arabia. He has designed many amazing cafe spaces including the groundbreaking, Meteor Cafe, Fox Trot, Intelligentsia Austin, and Proud Mary Portland, Congress In this episode you will learn about: The Journey into Architecture Understanding Coffee Shop Functionality How flow and layout impact customer experience. Designing Unique and Memorable Spaces How lighting plays a crucial role in the ambiance of a coffee shop. The Importance of Human Connection in Design Creating Iconic Spaces with Intentionality Future Trends in Coffee Shop Design Links: www.scottmagic.com Related episodes: 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 169 : Designing the Guest Experience w/ Dr. Lisa Waxman 448: Founder Friday! Part 1 "Switching Gears" | w/ Doug Zell of Intelligentsia and The Meteor! 448: Founder Friday! Part 2 "Switching Gears" | w/ Doug Zell of Intelligentsia and The Meteor! 240 : What to do before your Build your Bar Embrace Your Space SHIFT BREAK : 2 Tips for Bar Design Want a beautiful coffee shop? All your hard surface, stone, and brick needs! www.arto.com The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Nov 24, 2024

One of the beautiful things about working in coffee today is the connectivity that is available to players in the value stream. Those who want to make the biggest difference, both use and innovate better versions of these various avenues for connection to build trusting and generous relationships that bring thriving and understanding. Today's guest live and breaths this mission. I am so honored to welcome to the show, Beamlak Bekele! Beamlak has experience working as a Green Coffee Export Manager, Logistics and Documentation Supervisor, and Coffee Quality Control Specialist. She is the 2nd-place national barista champion, and currently working as the project coordinator for IWCA Ethiopia. Being raised in a family that has worked in the Ethiopian Coffee industry for decades, Beamlak is interested in learning how to bring origin country perspectives to international coffee dialogues and how to design gender-inclusive and sustainable operational systems in coffee businesses. Beamlak has also just returned from a tour in the United States after participating in the Cxffee Black barista exchange progam and being a guest at Nossa Familia In this conversation we explore her upbringing in coffee, career, perspectives on trade, and the importance of better systems and trust in coffee relationships. You will learn about: Family Legacy in Coffee Production Education and Its Impact on Coffee Understanding Transitioning into Professional Coffee Roles Ethics in Coffee Trade and Farmer Benefits Empowering Women in the Coffee Industry Building Sustainable Relationships in Coffee Trade Ethiopian Coffee's Unique Value Proposition Connecting Trade and Consumer Experience The Role of Baristas in Coffee Culture Transforming Consumer Perceptions of Coffee Community and Collaboration in the Coffee Industry Links: Beamlak on IG @HUMANS_OF_COFFEE Related episodes: 488: Founder Friday! Honoring Coffee's Root w/ Bartholomew Jones of Cxffee Black! 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 397: Diversity and The Color of Coffee w/ Keith Hawkins, The Color of Coffee Collective 413 : Coffee Education and Training at Origin w/ Fabiola Solano of Soy Barista 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs! www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Nov 22, 2024

It's Founder Friday! I am so thrilled to feature people who have become friends through getting to know them at coffee vents over the years. They have launched their own coffee house and made something as unique as they are themselves. Nicolas and Krystal Tanaka are siblings and the proud owners of Kohiko Coffee House, located in Sugar Land, Texas. They've combined their unique backgrounds and extensive experience in the coffee and food & beverage industries to create a space that brings quality coffee and Japanese hospitality to the Houston community. Nic, the visionary behind Kohiko, shared his passion and vision for the coffee house after his first trip to Japan. He had already begun his journey as a barista in a specialty coffee shop in Sugar Land. He approached Krystal with the idea during her time pursuing her MBA, which led to them working together on an entrepreneurial project in her final semester. This is where they saw that their passions and strengths complemented each other. As Peruvian and Japanese Americans, they felt particularly connected to bringing something unique and special to Sugar Land. They honed in on the idea of bringing quality coffee with Japanese hospitality to Houston. After Nic became a two-time Coffee Fest World Latte Art Champion and Krystal graduated from her program, they chose to pursue this endeavor together. Their family has always inspired and motivated their journey. Their grandfather, Roy Tanaka, an entrepreneur who instilled Japanese values and compassion, played a key role in shaping their vision. Their youngest brother, Kenji, continues to inspire them as he makes a name for himself in the coffee world. They are grateful for their community who helped motivate and encourage them to turn their dream into a reality! Today we are exploring their story in 2 parts. First we talk with them on their first day being open. Next we catch up with Nic and Krystal after five months of operation. These conversations presented back-to-back give us deep insight into the values, vision, plans, and life of the business from conception to full open and growing. I love the whole Tanka family and after you listen to today's episode I think you will too! Enjoy! We discuss: The journey to deciding to open a shop The Challenges of Being Your Own General Contractor Embracing Japanese Hospitality and Quality The Importance of Transparency and Openness in Service Building a Positive Work Environment through Communication Exceeding Expectations on the First Day Navigating Personal and Professional Life The Impact of Viral Success Adapting to Demand and Building a Team Why transparency and openness are key aspects of service Scaling Operations: The Ice Dilemma Strategic Growth: Balancing Innovation and Stability Resilience in Entrepreneurship: Staying Grounded Links: www.kohikocoffeehouse.com Instagram: @kohikocoffeehouse Related and Recommended Episodes: 396 : Founder Friday: Before + After Edition! w/ Jonathan Pascual of the Newly Opened Opo Coffee. Founder Friday! w/ Adam Obrátil of Industra Coffee, Brno, Czech Republic ' 150 : Founder Friday w/ Kyle Wells of Torpedo Coffee, Denver, CO : Before & After Episode 489: Tips for Creating a Resilient Cafe 240 : What to do before your Build your Bar 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs! www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Nov 20, 2024

Did you know that, in spite of all the work you do for others, the sacrifices you make to run your business and do what you can for your staff, plus the positive impact on your community, the you are ACTUALLY evil and/or complicit in the demise of coffee and the people in coffee? Well, if you listen to the conversations, articles, and headlines being created about you by people who don't know you and the details and nuances of the work you do, you'd be tempted to take on that accusation and guilt as statement of fact and forget about the good work and proof to the contrary in a bid to chase social standing among people whose job it is to find fault above all else. Not a great idea. Today on Shift Break we will be talking about why it is critical that you choose to participate in and give energy to the right conversations so we can create virtuous cycles instead of downward spirals. I am thankful for you all and the good you do for people through coffee everyday! Related episodes: Faithfulness and Honesty SHIFT BREAK: Minding Our Business Thankfulness and Giving Energy to the Positive Your Peers are not Your Customers Priorities and Deep Thankfulness 485: Your Shop vs The Industry - How to Free Yourself From Dependency INTERESTED IN CONSULTING AND COACHING? 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 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

Nov 18, 2024

Coffee brings people together for all sorts of reasons. One of the beautiful ways coffee is used is as a vehicle for change in areas of our world that desperately need it. Nowhere is change more needed than in the realm of human trafficking and exploitation. I am thrilled to talk with a couple of professionals on the front lines of this fight. We are talking with Jenny Barber and Jake Jiron of Talitha Coffee Roasters! Jenny Barber, Cofounder of Talitha Coffee Roaster has spent the past 14 years becoming an expert on the topic of Human Trafficking. Determined to make a positive difference after witnessing the devastating, intergenerational impact of the issue from a young age Jenny founded Talitha Coffee Roasters. Their mission is to end Human trafficking and support survivors, one sip at a time. They do this By creating job opportunities, providing support for survivors of human trafficking, and partnering with experts as well as individuals and organizations seeking to benefit others. Jenny herself is a survivor of childhood exploitation. Today, she's a mother of 6, college graduate, business and non-profit leader, and tireless advocate. Jake Jiron, originally from Bakersfield, CA, began his journey in specialty coffee in 2016 after graduating from San Diego State University. Starting as a farmer's market pop-up coordinator, he quickly expanded his roles to include admin tasks, invoicing, delivery driving, and ultimately transitioned into sales. Over the past seven years, Jake's focus has been on selling coffee and managing wholesale customers, turning his passion into a dedicated career. Inspired by the mission and vision of the company, he knew he wanted to be part of something bigger that made a tangible difference in people's lives. Believing he could use his skills to support those in need of employment and opportunity, he made the decision to join Talitha Coffee. In this conversation we discuss: Building a Business with Purpose: The Talitha Model Creating Employment Opportunities for Survivors The Importance of Quality in Coffee and Mission Alignment Navigating Relationships with Wholesale Accounts Training and Supporting Survivors in the Workplace Empowering Survivors Through Care Plans Onboarding and Workforce Readiness Celebrating Growth and Skills Development Fostering Long-Term Relationships Partnerships for Impact and Support Links: www.talitha.com Instagram: @talithacoffeeroasters Related episodes: 106 : Changing Lives Through Coffee w/ Pamela Chng of Bettr Barista Founder Friday! Youth, Foster Care, and Human Connections Through Coffee | w/ Miah Sommer of Astute Coffee in Omaha, NE 334 : How to Approach Deescalation w/ Melissa Tucker of Mind Over Matters and Pathways to Peace 180 : A Conversation with Rugid Grind Founders, Brian Washington and Averett Barksdale 192 : Freedom through Coffee w/ Esther Hope-Gibbs of Manumit Coffee 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs! www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Nov 14, 2024

Ah the age old debate. Should you hire someone who is experienced working in coffee? On onhand they have skills that may be helpful and on the other they might have bad habits you need to address. Or should you hire someone without experience? Their first exposure to coffee will be at your shop and you get to train them up on your standards from the start. At the same time they ma take longer to train and could experience bore inertia getting used to the work a coffee shop requires Today on Shift Break we will be talking all about how to decide between potential employees with varied experience backgrounds so you have the best chance of hiring the right person for the role. Related episodes: SHIFT BREAK: Minding Our Business SHIFT BREAK: Hiring based on Staff Preference vs Business Needs SHIFT BREAK: Wrong Fit For the Role, or Wrong Fit For Your Business? Raising Your Hiring Standard INTERESTED IN CONSULTING AND COACHING? 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 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

Nov 12, 2024

When you think about the things that make the biggest difference in culture, hospitality experience, staff morale and the profitability of your coffee shop, you would be forgiven for being overwhelmed. There are so many moving parts in food and beverage operations it's hard to know what lever to pull to make a difference. Well the good news is that, according to today's guest, when you apply focus and systems to the most critical 30% of those areas that make up you cafe, you will transform the business and go from striving, to thriving! I am very pleased to welcome to the show, Preston Lee of The 30% Rule! With over 20 years in the business and being a part of 25 restaurant openings, Preston is on a mission to help independent restaurant owners gain the knowledge and best practices on how to best train, lead, and nurture their staff to build a robust culture. Ultimately leading to the highest level of consistency and customer retention. Today we talk with Preston all about how some hard lessons learned early on in his carrier shaped him and what he does now to help hospitality businesses with their culture, sales, training, and quality. This is a really motivating talk that I hope focuses you on the right areas to make the biggest difference in your coffee shop. In this conversation we layout the plan for: The Importance of Training and Development Systems and Structure in Hospitality Setting Expectations and Accountability The Importance of Systems for Job Security Focusing on the 30% That Matters Expectations for Turning Around Operations Training as the Key to Change Links: Instagram: @the30rule Instagram: @the_30_rule www.the30percentrule.com Related episodes: 330 : Establishing Systems in Your Coffee Shop 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 453 : The Craft of Operations 339 : What Good Barista Training Produces 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs! www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Nov 7, 2024

In recent weeks Starbucks has announced it will no longer charge for plant-base alternative milks. This comes after efforts from activists claiming discrimination. Starbucks aside, the conversation about up-charging for alt milk has been going on for a while now with people who feel strongly on either side of the topic. Today on Shift Break we will be talking about whether or not you should be charging for alternative plant based milk options, how to approach this from a practical business perspective, why it's not a great idea to be so obsessed with what major retailers do, and how not to be bullied or guilted into conforming but rather make sound decisions. Related episodes: 184 : Making Great Business Decisions w/ Dave Stachowiak 181 : Organizational Self-Knowledge 223 : Building a Financially Resilient Business w/ Andrew Carroll 136 : Nourishing the Barista's Soul: A conversation w/ Deb Kaminski of Pacific Natural Foods 485: Your Shop vs The Industry - How to Free Yourself From Dependency INTERESTED IN CONSULTING AND COACHING? 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 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

Nov 5, 2024

The way customers and staff experience our cafes is based many experiences and moments taken together to form what they know as our culture or brand. Each experience can be broken down into many different parts that happen within even one visit and the smart operator knows that unless there is a plan set up ahead of time for how we want those moments to go, then we will provide less than stellar service. The customer loses out on experiencing our best, and we lose out on keeping good customers and good staff. Today we are going to be talking about a few critical workflows I believe every coffee bar needs to have detailed nd trained on in order to serve people very well every day. Take this episode as an assignment and go create these for your shop as soon as you can! Include the staff and launch these as guiding processes so your coffee shop will thrive. In this conversation we layout the plan for: Menu Workflows Change workflows Customer Experience workflows Related episodes: 399: Encore Episode! How to Change Things in the Cafe 307 : 10 Simple ways to Level Up your Coffee Shop 291 : What to do if Your Baristas Wont Listen to You 191 : Retraining your Staff on new Standards 424: Developing Menu and Hospitality Guides 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner 058 : Holiday Hospitality 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs! www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Oct 31, 2024

Training your staff is easily one of the most important things to get right if you want to set them up for success and make sure your customers are getting a great experience every time. Every place has their own way of doing training and most of it is cobbled together from different sources in a desperate bid for a positive outcome. The result if all to often a staff that is under prepared, frustrated leadership, and guest experiences inconsistent standards. Today on Shift Break we will be talking about the absolute best way that every coffee bar should be training their staff in order to bring provide excellence day in, and day out. I know that seems like a big statement. All coffee shops? Yes, I truly believe and have seen time and again, that if you apply this approach in your shop you will see a real and substantial improvement in morale, consistency, and quality Related episodes: 235 : 4 Tips for Training your Staff 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 301 : Hiring and Training for Excellence 339 : What Good Barista Training Produces 191 : Retraining your Staff on new Standards 178 : Training Masterclass w/ Emma Haines of London School of Coffee and Caffeina Consulting 130 : Anne Nylander | Training Principles for Specialty Coffee Professionals SHIFT BREAK: Detail Oriented Staff Starts With You You Need to Prioritize In-House Training! 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 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

Oct 28, 2024

Innovation and an obsession with what is "new" has long been a primary force capturing the imagination of coffee pros and entrepreneurs. Trouble is that the novel and new, while it may be good at grabbing or capturing attention, is not great at keeping and sustaining us, or our businesses for that matter. In fact, innovation and constantly looking for something have the opposite effect than what it seems to promise. Enter the idea of maintenance over innovation and everyday excellence. I recently came across a post from today's guest on linkedIn detailing his thoughts on this and I knew immediately we needed to bring him back on the show to talk this out! I am thrilled to welcome back to the show Maxwell Colonna- Dashwood! This will be a very conversation that will illuminate the path that I believe all of us need to be walking in the coffee shop space. As always, Maxwell's keen insights serve as a guide and a resource to better shops and better coffee. In this conversation we discuss: Innovation vs. Maintenance in Coffee The Importance of Hospitality in Coffee Shops Understanding the Value of Consistency Important Shifts in Innovation Perspectives The Role of Personal Identity in Coffee Innovation Why we need to focus on the fundamentals in coffee shops Navigating Staff Dynamics + Customer Experience Balancing Innovation and Consistency in Coffee Shops Customer Engagement in Hospitality Long-Term Vision in Coffee Shop Operations Links: www.maxwelldashwood.com @mcolonnadashwood Related episodes: 339 : What Good Barista Training Produces SHIFT BREAK: Defining Excellence and Success SHIFT BREAK: Pull Out The Fridge 480: Focus on What Your Customers Love Three Questions for Better Cafe Decisions SHIFT BREAK: Don't Focus on Coffee 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs! www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Oct 22, 2024

Today on Founder Friday we go to Azerbaijan to talk with the founder of a coffee shop and roastery that is at the heart of the national specialty coffee movement, Parvix Dadashov, of Untied Coffee Beans! Parviz is Founder and CEO of United Coffee Beans project, a trailblazing coffee business in the realm of specialty coffee in Azerbaijan. Parviz graduated from Tourism and Management University and has accumulated invaluable experience in the dynamic Food & Beverage sector. As a visionary entrepreneur, his journey with United Coffee Beans began in April 2017, where he set out to redefine coffee experiences in Azerbaijan. United Coffee Beans is a community, an experience, and a journey. The business revolves around the meticulous import, roasting, and distribution of specialty coffee beans in Azerbaijan. As pioneers of the Third Wave Coffee Movement in Azerbaijan, they are committed to delivering freshly roasted specialty coffee that consistently delights the senses. They do coffee equipment distribution, importing top-tier products for our local market. AND they run United Coffee Academy where they share knowledge and expertise, contributing to the growth of the local industry and fostering the skills of aspiring baristas. This was a really cool conversation hearing his evolution in the world of hospitality and how he built this business to create community and unite people through coffee! We cover Parviz's journey into coffee from a summer job and evolution through tourism and hospitality Founding United Coffee Beans to introduce specialty coffee to Azerbaijan. Overcoming skepticism due to his country's strong tea culture. Education and community engagement as keys to building a coffee culture. Creating a welcoming environment for customer experience. The importance of storytelling in coffee. Bridging tradition and innovation in coffee culture. The potential of the coffee community of Azerbaijan Links: Instagram: @unitedcoffeebeans Website: https://www.ucb.az/az Related Episodes: 434 : Founder Friday | Leo Ferreira | Puzzle Coffee Shop, Tanzania! 364 Founder Friday w/ Sarah Alakeel of Hjeen Coffee in Saudi Arabia 332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India

Oct 22, 2024

Coffee is great! Keeping it consistently great in the shop is a challenge and there are many tactics and tools to apply in learning more about coffee and applying what we learn in the shop. But what happens when we allow our pursuit of more coffee knowledge become a distraction from focusing on needed areas of improvement and maintenance in the cafe? Today on Shift Break we will be talking about how our focus on coffee, while needed to a degree, can become an escape from confronting, focusing on, and growing in other very important areas of the business and the relationship with people we manage in the shop. Stay tuned for a new episode next week with returning guest Maxwell Dashwood talking about the need for maintenance of excellence in contrast to our pursuit of innovation and novelty. Related episodes: SHIFT BREAK : Trends You Can Ignore 502: Creating Meaningful Coffee Experiences 469: Unremarkable Hospitality and Cafe Terroir SHIFT BREAK: Reassessing Growth 390 : 7 Ways to be Consciously Competitive 275 : The Changing Landscape of Cafe Spaces w/ Dr. Jennifer Ferreira 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner 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 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

Oct 22, 2024

The coffee industry, specifically the coffee shop, has been changing. Trends and fads come and go, but movements are born from a collective need to evolve and mature toward a better way of operating professionally. It is not the trends that you need to worry about not getting in line with, but the movements. Today we will be covering five areas that have been changing in the coffee shop sector that I believe every owner and operator needs to embrace. These areas cover a virtually all corners of your business from the coffee itself, to the people making it, and how you lead and grow as a leader. In this conversation we discuss: Embracing the Five Movements in Coffee Prioritizing Hospitality in Coffee Shops Building Social Identity and Online Presence Creating Accessible Coffee Products Focusing on Customer Success Reforming Leadership in the Coffee Industry Related episodes: 502: Creating Meaningful Coffee Experiences 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference Building an Accessible Coffee Menu w/ Joe Marrocco 6 Truths About Power 069: Hosting Consumer Coffee Classes 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs! www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Oct 18, 2024

So many great ideas come from conversations, trade shows, podcasts, books, and videos. Ideas and epiphanies that will make your coffee shop better and solve problems that have plagued you and your team for too long. But how do you take the first step to apply those ideas why you feel you don't have the time. On today's episode of Shift Break we will answer frequent question I get asked when I am speaking at a conferences and with clients, how do I find the time to do these things when I am already as busy as I am? Good news, it is simpler than you think. Related Episodes: 399: Encore Episode! How to Change Things in the Cafe 489: Tips for Creating a Resilient Cafe 498: 10 Small Things to Fix in Your Coffee Shop This Week SHIFT BREAK : Evolution Through Small Steps 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 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

Oct 14, 2024

We all say that guest experience is the most important thing. I would agree, but exactly what do we mean by this? In today's marketplace we are hyper focused on efficiency over effectiveness. The result is that what passes for what we believe makes a great coffee experience, is something unsustainable, ineffective, but flashy and largely based on a trend instead of truly fulfilling the core needs of a customer in our coffee shop. Today we will be discussing what a truly meaningful guest experience needs to get right before skipping to the bells and whistles that are poor replacements for the basics done well. In this conversation we discuss: Customer desire for something that can fit into the fabric of their lives. Why the word 'experience' can mean many things, often leading to confusion. Meeting baseline expectations is crucial for customer satisfaction. Innovation and focusing on people, not just technology. How trust is built through consistent service and quality. Basic beverages should be executed with excellence. Hyper branding does not compensate for poor service. Unique experiences should come after mastering the basics. Customer experience is about hospitality and care. Why doing basics well transforms businesses Related episodes: 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 489: Tips for Creating a Resilient Cafe 045 : Simple, Powerful Hospitality w/ Philip Turner 424: Developing Menu and Hospitality Guides 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs! www.arto.com

Oct 10, 2024

Every coffee shop hosts within its walls countless stories. The life that happens on the pltform of a cafe is just breath taking. This includes stories that showcase you and your team's values in action. Wil Guidara talks about these as legends that embody the and illustrate what we are all about. Be this as it may, stories somehow do not take up very much, if any, time or attention when we onboard, train, and talk about the work with our staff On today's episode of Shift Break we will be talking about why you need to be paying attention to the moments in your cafe that demonstrate the real life applications of the t and values you espouse. Doing this as a discipline and rhythm will both deepen your appreciation for what your cafe creates in the lives of others and make it more likely those stories continue to unfold well into your shop's future. Related Episodes: Your Employee Handbook is Worthless 165: The Art of Deep Listening w/ Oscar Trimboli 181 : Organizational Self-Knowledge 476: Founder Friday! The Story of Story Coffee w/ Don Niemyer of Story Coffee Co. 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 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

Oct 7, 2024

Translating coffee from one form to the next, and serving it in a way that further translates the value of that coffee into a rewarding experience for the drinker, is what the craft of coffee is all about. Today's guest has gone from translating languages to working full time in roasting and serving coffee and has some critically important insights to share from her journey. We are talking with 2024 Brewers Cup Champion from Turkey, Nida Fetullahoğlu ! Nida has been in the coffee industry since 2017. From Ankara, Turkey, Nida had a different career before coffee where she studied english translation and interpreting in college and has translated 4 books into Turkish on different subjects. Nida started as a barista in a boutique coffee shop in Ankara and fell in love with it thanks to the people she met along her career. She has been roasting since 2020 and is currently working in Tetra N Roastery as a junior roaster. This year (2024) Nida became the Brewers' Cup Champion of Turkey this year and placed 18th in the world championship! In this conversation we discuss: From Barista to Roaster and gaining deeper understanding The Challenges of Roasting and Retail Navigating Criticism and Building Resilience The Role of Teamwork in Competition Success Integrating Experience into Competition Routines Future Focus: Sustainability and Team Building in Coffee Bridging Traditional and Specialty Coffee Cultures together The Art of Translation in Coffee and Communication Related episodes: 003: The Role of Mentorship in Specialty Coffee w/ Pete Licata 484: Demystifying Mentorship w/ Dr. Ruth Gotian, Author of "The Financial Times guide to Mentorship 382 : Hospitality, Innovation, and the Birth of a Brewer w/ Etkin Design Co-founders, Michael Butterworth and Özgür Jerdan. SPECIAL! | Coffee Fest NOLA 2024 w/ Turgay Yildizli of Specialty Turkish Coffee, Doron Petersan of Sticky Fingers Sweets and Eats, and Jonathan Riethmaier of Mammoth Coffee 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs! www.arto.com

Oct 1, 2024

The allure of easily producing documents and processes for your coffee shop through AI is strong. Using tools to support your business in a thoughtful way is one thing, but too many times I hear about people all but completely outsourcing the task that should be taken on by those who can create with nuance, to software. On today's episode of Shift Break we will talk about what we lose when we use these to-good-to-be-true "solutions" and why the difficulty of creating effective systems, policies, and structures are a necessary part of growing a sustainable people-first business. Related Episodes: SHIFT BREAK: When Numbers Lie SHIFT BREAK: Quality Still Matters The Myth of Hands Off / Automated Leadership You Can't Automate Quality 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 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

Oct 1, 2024

The impact of the coffee shop on the entire industry is astounding. The beauty and transcendence of a well run cafe offers excellence and care to staff and guests alike, and provides an accurate reflection and consistent channel through which people get to experience the work of farmers and all hands in the value stream. It is this idea, that the cafe is hugely consequential element in the thriving of people in coffee, that drive this podcast. On today's episode we are reflecting on the podcasts last few years leading up to main episode 500 (actual count of all episodes is 900+!) and giving some insight and guidance into the role of cafe, how leaders need to pursue growth, and what it looks like to develop a business with integrity and relationships at the core. Designing, planting, and cultivating a great cafe is a craft in and of itself. KTTS is here to help you along the way as you learn and grow with it. Thank you for your support!!! Related episodes: 100! Why YOU are the Key 483: Encore: 6 Essential Qualities of Coffee Shop Leaders 485: Your Shop vs The Industry - How to Free Yourself From Dependency SHIFT BREAK : Trends You Can Ignore 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe All your hard surface needs! Masters of brick, tile, and stonework for your cafe! https://www.arto.com/ https://www.instagram.com/artobrick/ 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

Sep 27, 2024

Today on Founder Friday are exploring the story of Three Keys Coffee in a wonderful conversation with the founders, Kenzel and Tio Fallen! Kenzel Fallen is Co-Founder and CEO of Three Keys Coffee. Originally from Cincinnati, OH, Kenzel received a BA in Economics from Duke University and an MBA in Finance from Rice University. After building a career as a management consultant and corporate risk manager within the banking and energy industries, she co-founded Three Keys Coffee in 2019 along with her husband, Tio Fallen. Kenzel is a Q-Arabica Grader and wears many hats for Three Keys, primarily focused on business & financial operations as well as strategic planning and growth initiatives. Tio Fallen is Co-Founder and Director of Coffee for Three Keys Coffee. Originally from Decatur GA, Tio has a BS in Mechanical Engineering from Florida A&M University and MS in Mechanical Engineering from the University of Michigan-Ann Arbor. While working as an engineer in the energy industry, he began roasting coffee at home which soon expanded into a commercial venture that he started with his wife, Kenzel. His background in playing the trumpet for 15+ years influenced the branding and name of Three Keys, an homage to the valves of the instrument he picked up at the age of 8. He is a licensed Q-Arabica Grader and a licensed Professional Engineer (PE). Tio placed 9th overall in the 2023 US Roaster Championship Finals and 5th overall in the 2024 Finals. Three Keys offers a more approachable and inclusive coffee experience through the sights and sounds of jazz culture, while remaining steadfastly committed to creating products that represent excellence and superior quality. They are also focused on providing professional development opportunities for their staff and have recently opened up their first brick and mortar store, taking another step into caring for their coffee, and local community. You are in for a treat! We cover The Convergence of Life Stories From Side Gig to Full-Time Passion Elevating the Familiar: The Story of Three Keys Coffee Balancing Science and Creativity in Roasting Receiving Feedback and Staying True to Vision Creating Range and Accessibility Transforming Employment and Developing Thought Leaders Nurturing Growth and Aspirations Building a Local Presence through a Cafe The Power of Authenticity in Business Maximizing Energy Links: www.threekeyscoffee.com https://www.instagram.com/threekeyscoffee/ Related Episodes: 423 : Founder Friday! w/ Danny and Michelle Quiroz of Reserva Coffee Roasters | McAllen, TX 310 : Founder Friday w/ Jelynn Malone and Beverly Magtanong of Mostra Coffee 156 : Founder Friday w/ Lauren Crabbe, Co-Founder of Andytown Coffee Roasters, San Fransisco The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Sep 25, 2024

Workflow on the coffee bar is one of the most important things to design when considering how we will deliver excellent service and quality to our customers. Not only is it important to design your menu first and make the café design prioritize the production of that menu but you must also create clarity of responsibility within each station of that bar. On today's episode of Shift Break, we will be talking about some principles for setting up effective station responsibilities behind the bar so that your staff not only have the have the best chance of success in serving the customer but also in helping on another during service. Related Episodes: SHIFT BREAK: Wrong Fit For the Role, or Wrong Fit For Your Business? 420: Design Meaningful Roles in the Cafe Leaner Teams, Better Results 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 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

Sep 24, 2024

Small things make a big difference in the coffee shop. Trouble is, that we tend to procrastinate addressing the natural falling away of doing small things well as we get busier, and those little actions and habits that create excellence end up atrophying causing big problems that are almost untraceable back to their small source. On today's episode I am going to be giving you 1 small things to challenge yourself to fix in 7 days. That's right, one week to fix of begin the process of fixing 10 things that, when taken care of will help customers love your business more, or when not cared for will sow seeds of doubt and resentment in your customer's minds. Will you and your team take on the 10 things in 7 days challenge? If you do I want to hear from you. How did it go? What kinds of positive change did it create? I'd love to shout out you and your cafe on the show. Have fun and don't forget to listen to the below related episodes as well. Related episodes: 307 : 10 Simple ways to Level Up your Coffee Shop 399: Encore Episode! How to Change Things in the Cafe 191 : Retraining your Staff on new Standards 406 : Five Ways to Immediately Improve Your Coffee Quality The Counterbalanced Barista SHIFT BREAK : Evolution Through Small Steps 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

Sep 19, 2024

We all work hard and face challenges in the cafe. The way we interpret the effort put in to the work of running a coffee shop will determine both the quality of the shop and our own ability to sustain our energy and effort. The truth is consistent effort is a normal and necessary investment that keeps life flowing through the business. On today's addition of shift break we are going to follow up on our previous episode from a couple years back and add more detail and perspectives.The goal is to help clarify the difference between dysfunction and needed effort and how leaders and employees alike can embrace this work to better themselves and the shop to provide the next level of experience for the customer. This all ultimately helps the whole supply chain as we become resilient and energized to give consistent excellence in our coffee shops. Related episodes: Hard Work is Hard When Patience is not a Virtue In Praise of Long Term Imperfect Employment 355: Baristas! 6 Essential Qualities to Get Yourself Hired 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career Long-game Management Reasonable Expectations 135 : Stay Motivated in the midst of Difficulty 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 253 : Mindsets that Sabotage Success 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 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

Sep 16, 2024

The first place you're going to see burn out in the coffee bar is in the position of management. These lucky people are not only given the task to lead the team and serve them with their role, but they are also accountable to their bosses, creating a feeling of being caught between two different groups that they have to please in their work. Almost without fail I am asked by managers over email or at conferences some version of the same question related to being frustrated at the lack of action from their boss, or that their boss is taking actions that are frustrating to them and to the team. These folks want to figure out how to navigate these situations that can often be demoralizing and creates tension in the café. On today's episode, I am going to answer a few questions that have been sent to me that are related to this topic in hopes of creating some clarity and giving you some insights and next steps to take if you happen to find yourself in that place. Questions we address: How can a lead barista or shift lead effectively navigate a situation where an owner consistently undermines their authority? What strategies can help build trust between the owner and the staff?" What are some effective ways to communicate with an owner who is very particular about small details, to help them see the bigger picture and trust their team What are some constructive ways to address conflicts with an owner, especially when it feels like their approach is demotivating or causing unnecessary stress among the team? Related episodes: 141 : The 27 Challenges Managers Face w/ Bruce Tulgan 475: Essential Tools for Cafe Management 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 373 : The Owner's Role: 5 Behaviors for Effectiveness 483: Encore: 6 Essential Qualities of Coffee Shop Leaders Study the Rules 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

Sep 16, 2024

Welcome to Part 2 of this special Coffee Fest live on the show floor episode! Interviews from Los Angeles 2024! Los Angeles was so amazing and we got to sit down with 4 amazing coffee professionals who were presenting at this show. Today we will be focusing on improving your coffee and training skills with two experts! Anna Gutierrez and Sandra Elisa Loofbourow! Anna Gutierrez Beginning her coffee career in 1997 as a barista, Anna currently manages the Barista 22 line of syrups, sauces and powders. Having extensive experience working with distributors and national coffee chains, she's an expert in product selection, marketing and branding, R + D of specialty coffee products, training and has a consistent passion for beverage development. Anna has presented at Coffee Fest shows since 2005, has been a certified United States Barista Championships and former Coffee Fest latte art judge, can be seen emceeing a variety of coffee events nationally and holds several Signature Drink Competition titles. She has also authored multiple coffee publication articles, is a Barista Guild of America member, is an SCA Level 1 Certified barista and was also co-featured on Barista Magazine's April, 2012 cover. Anna and got to talk on the show floor about barista basics. What has changed? What is the same? What is most effective? Anna is incredibly gifted and skilled in teaching so I know this will be a great value. Link: https://www.barista22.com/ LinkedIn: https://www.linkedin.com/in/annagutierrez/ Sandra Elisa Loofbourow Sandra Elisa Loofbourow is a certified Q Instructor through CQI, a seasoned green buyer, roaster, barista, and published author. She was a founding Director of The Crown: Royal Coffee Lab & Tasting Room, and am co-host of the bilingual podcast Cafetera Intelectual. Sandra is dedicated to creating a sustainable, ethical, and quality-focused coffee supply chain and offers numerous classes and workshops to help you learn to assess and describe coffee. At Coffee Fest she taught a class on expanding your coffee vocabulary and we got chat on the show floor all about how you can take steps to do that very thing in your coffee business. Links: https://www.sandraloofbourow.com/ LinkedIn: https://www.linkedin.com/in/sandra-elisa-loofbourow-b8979333/ Related episodes: 048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas! RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow 339 : What Good Barista Training Produces 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee Sponsor: www.coffeefest.com

Sep 13, 2024

Welcome to Part 1 of this special Coffee Fest live on the show floor episode! Interviews from Los Angeles 2024! Los Angeles was so amazing and we got to sit down with 4 amazing coffee professionals who were presenting at this show. Today we will be focusing on what amounts to a couple of mini-Founder Fridays with 2 cafe owners in the LA area providing ground breaking spaces and service! Shanita Nicholas While practicing law at the same law firm, Amanda-Jane Thomas and Shanita Nicholas became friends. Eventually, the two women also became business partners, their dreams and passions converging into the creation of Sip & Sonder. Shanita's law practice has focused on general corporate start-up and venture capital financing work. She holds a B.S. in chemical engineering from the Columbia School of Engineering and Applied Science and a J.D./M.B.A. from Columbia Law and Business Schools. She became a Certified Q Grader for Arabica Coffee summer 2023. Established in 2017 in Inglewood, CA, Sip & Sonder is a global Black women-owned coffee brand with a portfolio of coffeehouses, a coffee roastery, and digital content spaces. Link: www.sipandsonder.com Elisa Hoyos and Leo Abularch Picaresca Barra de Cafe opened its doors inside of a mini mall complex located on the far south corner of Boyle Heights right in the middle of the pandemic. Their journey began in an unlikely place, hidden, with no visibility and minimal foot traffic, but they managed to stay afloat. ' Today they occupy a larger space with a full kitchen and an off site roasting operation providing world class hospitality and service to their beautifully diverse neighborhood in Boyle Heights. Their coffee is truly some of the best in the city and I am thrilled to get to sit down with Leo and Elisa to talk about their journey. https://www.barrapicaresca.com/ Related episodes: 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles 423 : Founder Friday! w/ Danny and Michelle Quiroz of Reserva Coffee Roasters | McAllen, TX 236 : Founder Friday! w/ Meil Castagna-Herrera & Curtis Herrera of Cafe Corazon! 348: Founder Friday! w/ Benito Burmudez of Cafe Unido, Panama City, Panama! 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda 488: Founder Friday! Honoring Coffee's Root w/ Bartholomew Jones of Cxffee Black! 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar Sponsor: www.coffeefest.com

Sep 10, 2024

We have to overcome many challenges in the day-to-day operations of the coffee shop. Some of these challenges are inevitable, and our ability to grow from our experiences with them is a mark of maturity that we can celebrate, but many challenges are unnecessary, and in celebrating our abilities to overcome them we unintentionally might be normalizing the dysfunction. On today's addition of shift break, we are going to be talking about why we should avoid celebrating wins that happened as a result of operational dysfunction or from toxic expectations and how to give our best energy to celebrating the functional and quickly addressing the dysfunctional. Related episodes: Stop Glorifying Chaos Introducing Chaos SHIFT BREAK: Respecting Your Barista's Professional Boundaries SHIFT BREAK: Don't Manage by Crisis SHIFT BREAK: You Don't Want Loyalty 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 Key Holder Coaching Group Applications are Open! APPLY TODAY! 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 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

Sep 10, 2024

Much of what gets written regarding the reasons behind declining standards in the coffee shop focuses on the leadership and what they can do to facilitate success. Here at KTTS there are dozens of interviews and solo episodes dedicated to this very thing. But what does not get so much air time is the reality that if we are to see a rise in standards of leadership, we must also call for a rise in personal professional work standards from staff. Culpability for the miserable state of coffee service goes both ways and often it is the leaders avoidance of dealing with toxic employees that keeps them employed thus allowing their negative influence to sabotage the success of the business, the team, and, in fact, the whole industry whose reputation is built from the interactions consumers have with "professionals". Today on this solo episode we will be exploring the reasons why so many owners refuse to deal with toxic employees in the cafe in favor of a misguided notion of giving perpetual grace that is more enablement than kind gesture. We will also talk about what is needed if we are to make progress in the business of coffee shops. High standards are not just for owners and managers, they are for all and it is time we started creating environments that reward and recognize great work, while also not tolerating corrosive behavior and attitudes, be ti from leaders or employees. Related episodes: 331 : The 7 Deadly Sins of my Career 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career 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 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 483: Encore: 6 Essential Qualities of Coffee Shop Leaders 368 : Walking the Line Between Leadership and Friendship Things the Owner Can't do for You SHIFT BREAK : Candid Advice for Baristas, Managers, and Owners SHIFT BREAK: How to Take Criticism as a Barista SHIFT BREAK: Evil Owners and Lazy Baristas Key Holder Coaching Group Applications are Open! APPLY TODAY! 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

Sep 9, 2024

The things we learn in community with others can have a profound impact on both us and our businesses. Certainly learning by yourself is a good thing, but there's just something about having a group of people who have your back and have been where you are and are your peers that creates a different dynamic where you can have accountability encouragement insights and be challenged on your assumptions all in the same conversation. In short, it's transformational. Today in this brief recording I want to talk to you a little bit about the behind the Key Holder Coaching Groups that we launched last year how they work, and why joining us in these conversations in community might be the best thing for you as an owner to help you grow and gain clarity in the midst of an often chaotic and isolated existence. There is only one week left as of today's recording date of September 9, 2024 to sign up for the fall groups! You can find the link below that will take you to an application to fill out. From there we can have a conversation and you may just find yourself joining us in these dynamic conversations in the next six months. Click below to learn more or just reach out to chris@keystotheshop.com Key Holder Coaching Group Applications are Open! APPLY TODAY!

Sep 5, 2024

Marketing is designed to get you to buy. It is something we all do in our businesses. In fact, to not market is to do the customer a disservice in that they will not be aware of the possibilities your product may have for their business. That said, sometimes marketing goes too far and without a well exercised discernment muscle we can fall prey to claims that do not, or can not, come to fruition. Today on Shift break we will be breaking down the landscape of marketing promises and why it is critical for you to take it all with a gain of salt in order to make the right decision for your cafe and your people. Related episodes: 321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 184 : Making Great Business Decisions w/ Dave Stachowiak 485: Your Shop vs The Industry - How to Free Yourself From Dependency 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 Key Holder Coaching Group Applications are Open! APPLY TODAY! 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 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

Sep 2, 2024

To me, there is something special about the closing shift. Yes there is a lot of work, but there is an honor in tending to the place that just that day made such impact on so many. For most though (including me) the closing shift is at first just hard work that feels far from the world of coffee that drew us to work in the shop or open the shop in the first place. But in this mundanity is an opportunity. Today we are going to be sharing a classic episode where we talk about how to not only love the closing shift but how to shift the way you think about the difficult, thankless, and common work that undergirds the whole of the cafe. Related episodes: Things the Owner Can't do for You Using Slow Times Well as a Barista Hard Work is Hard SHIFT BREAK: Focusing on the Whole, Not the Part Work Alchemy Key Holder Coaching Group Applications are Open! APPLY TODAY! 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

Aug 30, 2024

There are many great coffee shops and roasters in this world. What makes a great cafe in my mind is intentionality, a focus on kindness, consistency, hospitality, and quality as a pursuit in service of those things. Living in Louisville, KY I am fortunate to be only 2 hours away from one of my favorite places that I feel has consistently exemplified those virtues. Crema Coffee Roasters! Today on Founder Friday we get the pleasure of talking with the co-founder of Crema Coffee Roasters, Rachel Lehman. In 2008, Rachel Lehman, a coffee professional with over a decade of experience in barista and management work, along with her husband Ben, founded Crema Coffee. The beginnings of Crema was born from their shared midwestern work ethic and determination to carve out and cultivate something that would endure and have a lasting positive impact. From their first small cafe - to taking on roast - to now having 3 cafes, a thriving wholesale program, and many national and local awards to their name, the dream has been to create a business that provided hospitality and great coffee for their community and learning opportunities for baristas and staff. Crema has grown to not only fulfill those dreams multiple times over, but has also made a large impact on the greater industry with the example it sets as a zero-waste cafe and a roastery that exemplifies intentionality and consistent holistic focus on relationships. In this conversation we explore the early years and the start of Crema and learn about how this business has scaled and grown with integrity, consistency, and hospitality as the foundation We cover Starting and Growing a Coffee Business How coffee and music share similarities in terms of practice and discipline. Why defining a clear mission and values is crucial for a successful coffee business. Aligning company culture with the customer experience is essential. How building a strong team of leaders and coaching them is key to success. Alignment as a crucial component for effective cross-departmental leadership. Finding the right balance between bringing in outside talent and maintaining company culture is a challenge. Cleaning and Hospitality in the Coffee Industry Understanding Every Position in the Company Delegating Tasks and Hiring Managers Scaling the Company and Giving Opportunities Staying True to Company Identity Amidst Competition The Key to Crema's Success: Consistency and Reliability Links: www.crema-coffee.com @cremacrema Related Episodes: 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 273 : Founder Friday w/ Anne Lunnel and Charles Nystrand of Koppi Coffee Roasters, Helsingborg, Sweden 177 : Founder Friday w/ Jonathan Pascual of Taproom Coffee and Beer in Atlanta, Georgia 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab 156 : Founder Friday w/ Lauren Crabbe, Co-Founder of Andytown Coffee Roasters, San Fransisco 145: Founder Friday w/ Red Rooster Coffee Roasters co-founder, Haden Polseno-Hensley Insights, perspective, accountability, and growth are just a few of the benefits that have changed lives through consulting, workshops, and trainings. ​For the last few years I have wanted to bring to more people, that same kind of transformational experience in a small group setting and now we are now ready to begin! I have personally been in a group for podcasters for the last 6 years and have also hired coaches, consultant, and been a part of an online community. It has all been indescribably transformational. Key Holder Coaching Groups will be hosted by Chris and consist of a curated group of 5 coffee shop owners. We will meet together 2x per month for 2 hours over a 6 month period. This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. Key Holder Coaching members will have access to each other via the Circle.so community app Key Holder Coaching Group Applications are Open! APPLY TODAY! 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

Aug 28, 2024

Designing your coffee shop can be one of the most exciting parts of the opening or scaling process. Exciting, that is, until we come up against resistance to our great ideas in the form of space limitations, quirks, historic preservations, zoning, etc. On today's Shift Break we will be talking about how we can embrace the limitations and constraints of our spaces in a way that moves us from frustration to actually being energized and confident in our unique cafe. You should listen to these episodes next: SHIFT BREAK : 2 Tips for Bar Design 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 240 : What to do before your Build your Bar Are You Open? 169 : Designing the Guest Experience w/ Dr. Lisa Waxman 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 Key Holder Coaching Group Applications are Open! APPLY TODAY! 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 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

Aug 22, 2024

What is the "Best" coffee shop? As long as coffee and coffee shops have been around, us humans have been rather preoccupied with what the best coffee of coffee shop is. We have our own personal scale of judgment, then there are local popularity contests put on by city papers. Most famously over the past decade or two we have developed barista, brewing, coffee shop, and cupping competitions to determine quality. All of this is to my mind, not just to try to figure out "the best", but to extol virtues we desire to see continued in that category assuming that if they do then it will be a net gain for everyone seeking consistent enjoyment. Today on the show we get to talk about nature of this construct, why it is a bad thing to base your business on, how we can put the idea of being "the best" into its proper place in our minds so it does not become a distraction from the ways we can truly find fulfillment and meaningfulness in our work serving coffee. Related episodes: 454: Creating a Vibrant Coffee Bar w/ Charles Babinski of Cafe 143 in Sydney, AUS 433: Winning Staff and Customer Loyalty 390 : 7 Ways to be Consciously Competitive 485: Your Shop vs The Industry - How to Free Yourself From Dependency SHIFT BREAK: Minding Our Business 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood Key Holder Coaching Group Applications are Open! APPLY TODAY! 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

Aug 21, 2024

Getting into coffee and then pursuing it as a career takes your through a few different phases of maturation. One of the first phases is where you focus only on one very specific thing to the detriment of many others. For me, the world could be on fire, but as long as I was behind the espresso machine and dialed in, all was good. Or so I thought. On today's Shift Break we will be talking about why it is necessary for coffee professionals in the cafe to focus on the whole cafe and the experience guests have in it, not just one small part of that big picture. Recommended episodes: Excellence In The Things We Hate The Impact of Absence The Currency of Urgency Working Clean : Tips for keeping the bar looking and working well while you work 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 Key Holder Coaching Group Applications are Open! APPLY TODAY! 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 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

Aug 19, 2024

When you start a business, pretty much all your attention goes to getting it up and running and then to keeping it going and growing it over the hopefully many years of its life. What we often do not plan on or put energy into how we will exit the business. Whether it is passing it on to or selling it outright, many are ill prepared to make this transition and when they do want to sell or exit, are left with very few options and a business that is not sellable. Today we are going to be covering the ins and outs, of what it takes to prepare yourself and your business for this future transition. I am so pleasded to welcome to the show, Aaron Friedman of Guideposts.io. Aaron Friedman is a seasoned business leader with over two decades of experience spanning information technology, startups, venture capital, and acquisitions. Hailing from El Paso, TX, Aaron's passion for innovation was cultivated early on in his grandfather's machine shop working on racing engines. With a history of founding and selling companies across the globe, Aaron now specializes in acquiring and transforming companies. Beyond his professional pursuits, Aaron dedicates his free time to mentoring local entrepreneurs with Score.org, restoring classic cars, and indulging in his fascination for sailing. He has a proven track record of driving operational excellence and navigating complex business landscapes and is counted on as a trusted partner for navigating business exists. We cover The Silver Tsunami and the Impact on Business Exits The Importance of Profitability and Building a Strong Foundation Delegate or Die: The Need for Delegation and Focus on Growth Defining Forward: Risks, Vulnerabilities, and Documentation The Value of a Turnkey Operation Consistency and Branding: Keys to Business Value Documenting Recipes and Processes for Consistency and Risk Mitigation Delegating and Empowering Key Employees for Growth and Exit Planning for the Future: What Do You Want Your Business to Look Like After You Exit? Effective Communication and Setting Expectations in Delegation Regularly Creating an Exit Plan: A Practice for Business Owners LINKS: https://www.guideposts.io/ Related Episodes: 223 : Building a Financially Resilient Business w/ Andrew Carroll 489: Tips for Creating a Resilient Cafe 486: Why You should Fire Your Landlord and Consider Owning Your Building w/ Paul Neal 414: Secret Ingredients for a Successful Coffee Shop 330 : Establishing Systems in Your Coffee Shop 453 : The Craft of Operations 374: Opening a Coffee Shop: Fantasy vs Reality (w/ bonus commentary)" Insights, perspective, accountability, and growth are just a few of the benefits that have changed lives through consulting, workshops, and trainings. ​For the last few years I have wanted to bring to more people, that same kind of transformational experience in a small group setting and now we are now ready to begin! I have personally been in a group for podcasters for the last 6 years and have also hired coaches, consultant, and been a part of an online community. It has all been indescribably transformational. Key Holder Coaching Groups will be hosted by Chris and consist of a curated group of 5 coffee shop owners. We will meet together 2x per month for 2 hours over a 6 month period. This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. Key Holder Coaching members will have access to each other via the Circle.so community app Key Holder Coaching Group Applications are Open! APPLY TODAY! 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

Aug 12, 2024

When we talk about our employees it is common to talk about "setting up staff for success", but what does that really look like. Talking about it can sometimes wrongly convince us that we are actually doing it. On today's Shift Break we will be talking about what it looks like to set your staff up for success in very practical terms that, if applied, will transform the relationship to one of trust based on evidence in action, not just talk. Recommended episodes: 248 : The 5 Elements of Resourcing your Team 453 : The Craft of Operations 425 : Some Thoughts on Supporting Your Manager 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 Key Holder Coaching Group Applications are Open! APPLY TODAY! 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 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

Aug 11, 2024

Welcome to our special episode from Coffee Fest live on the show floor interviews from New Orleans, 2024! To start us off we will be talking with Turgay Yildizli of Specialty Turkish Coffee, followed by Doron Petersan of Sticky Fingers Sweets and eats, then a great conversation with Jonathan Riethmaier of Mammoth Coffee in New Orleans. Turgay Yildizli Istanbul native Turgay Yildizli, who now lives in New Orleans, is the founder of Specialty Turkish Coffee, a company established in 2014 that offers everything one needs to make specialty Turkish coffee, from equipment to tutorials. He works as a consultant around the globe, helping coffee companies to develop their Turkish coffee programs. Specialty Turkish Coffee also offers certification workshops in Turkish coffee brewing. Turgay has made it his mission to improve the standards of Turkish Coffee and raise it up to the place it deserves in the specialty coffee community. He's a certified Q Grader and roaster. He was the 2013 World Cezve/Ibrik (Turkish Coffee) Champion, he has also represented Turkey in the Brewers Cup and Coffee in Good Spirits Championship. https://www.specialtyturkishcoffee.com/ Doron Petersan Doron Petersan is the owner and founder of Sticky Fingers Sweets & Eats in Washington, DC. As a New Yorker-turned-vegan transplant and craving traditional guilt-laden foods, Doron Petersan was determined to unlock the secrets of creating their plant-based counterparts—that didn't' taste like it. Armed with a Bachelors degree in Dietetics from the University of Maryland, she embraced her food-science knowledge and love for all things delicious. The Sticky Fingers brand represents the mission to create a plant-based space in the food industry for everyone to enjoy via direct outreach, direct to consumer, cpg and retail locations. Sticky Fingers has been making waves and serving up treats to fans far and wide, including celebrities like Miley Cyrus, Bethenny Frankel, and Ellen DeGeneres. Accolades for the bakery include 'Food Network's Cupcake Wars and battled to claim the competition's grand prize, twice. Doron has been featured on The Cooking Channel's Not My Mama's Meals with Bobby Deen as well as NBC's The Today Show with Kathy Lee and Hoda. She has contributed articles and recipes to Vegetarian Times and Reader's Digest. The bakery's recipe book, Sticky Fingers' Sweets, was released on February 16, 2012, by Avery of Penguin Group USA. https://stickyfingersbakery.com/ Jonathan Riethmaier Jonathan's journey into specialty coffee has spanned nearly two decades and included roles as barista, trainer, marketer and roaster. In 2016, Jonathan and his wife, Darlene, co-founded Mammoth Espresso, a specialty coffee retail shop in New Orleans, Louisiana. In 2021, Jonathan established Mammoth Coffee Company, a roasting and wholesale business. Jonathan heads up the roasting, production and sourcing departments of Mammoth, in addition to the day-to-day responsibilities of running a cafe and wholesale business. https://mammothcoffee.co/ Related episodes: 219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 274 : Crafting Specialty Drinks in your Shop w/ Matt Foster" 129 : Founder Friday w/ Casey & Jeremy Miller of The Mudhouse, St. Louis, MO SPECIAL: Coffee Fest Live! Chicago 2022 Part 1 w/ Luke Waite, Kris Christian, and Perfect Cube SPECIAL! Part 2 | Coffee Fest Anaheim 2023 w/ Steve Chang of Copa Vida Cafe and Jon Ferguson of Coffee Tech Central Sponsor: www.coffeefest.com

Aug 11, 2024

A shop is maintained by the attention and repeated actions we put into it. We need to make sure our systems and tools are crafted well in order to make sure these intentional actions and our best attention is circulated through the whole of the organization. Today we will be talking about 7 things that I believe should be standard in the work we do throughout the day. When we apply these tools and practices we will see a bug change in the way both our staff and guests experience the coffee shop. Related Episodes: 007 : The 4 Keys to an Effective Checklist 330 : Establishing Systems in Your Coffee Shop 399: Encore Episode! How to Change Things in the Cafe 468: How to Be a Shift Lead Pre-Closing Madness Work Alchemy 098 : Loving the Closing Shift : Problems, solutions, and philosophy on work Key Holder Coaching Group Applications are Open! APPLY TODAY! 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 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

Aug 7, 2024

Growing the business is probably the number one concern in the cafe industry. In general we tend to look at growth as either scaling the size of the business physically, or the revenue and profitability. What if I told you there was another way you can look at growth? On today's Shift Break we will be talking about ways to look at growth that don't rely only on the usual defaults of revenue and scale, but give you another option to be established and fulfilled as an owner. Recommended episodes: 469: Unremarkable Hospitality and Cafe Terroir SHIFT BREAK: Embracing Your Constraints Building your Coffee Shop's Capacity from Simplicity 327: Founder Friday! w/ Phuong Tran of Lava Java 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 Key Holder Coaching Group Applications are Open! APPLY TODAY! 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 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

Aug 5, 2024

Ever since 2020, we as a coffee industry have been looking for ways to create more resiliency in our businesses. The cafe in particular is vulnerable to a lack of resiliency. Not only is the coffee shop a relatively low margin and high effort entity with an ROI that can take years, it also relies on the public consistently investing in its products and services. In times of economic trouble, coffee can be one of the first things cut. To hedge our bets and prepare for these times, we must build resiliency before it is needed. Today we are going to be talking about how you can go about creating this resiliency in several different facets of your cafe business. In the end, practicing these things will not only build strength and readiness for uncertainty, but will build trust in your brand that can even out the peaks and valleys of those inevitable times. We cover Mindset and Leadership Prioritizing Self-Care Agility and Diverse Income Streams Lean Operations and Efficient Tracking Connecting with Consumers Providing a Great Experience Effective Systems Staff Communication Related Episodes: 223 : Building a Financially Resilient Business w/ Andrew Carroll 276 : Six Ideas for Increasing your Revenue SHIFT BREAK: Making Minimum Viable Changes Focus on These Areas in the New Year 244 : Top 10 Ways to Lose Employees Leaner Teams, Better Results Key Holder Coaching Group Applications are Open! APPLY TODAY! 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 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

Aug 2, 2024

Coffee is from Africa, yet the way we think of and enjoy coffee today is largely separated from the roots that produced that original fruit. The disparity we see in the value stream today, where those growing coffee do not receive the fruit of their labor, is the consequence. Today we get to talk with someone who has been laboring hard to honor coffee's root in an effort to create a better future for both those who grow coffee as well as for under served communities whose own cultures are tied closely to coffee's history. Bartholomew Jones is an emcee, cxffee nerd, and multi-hyphenate creative. Alongside his wife, Renata Henderson, he is the co-founder of Cxffeeblack and co-owner of the Anti-Gentrification Cxffee Club, a coffee educational center and cultural hub located in Memphis, TN. Founded in 2018, Cxffeeblack is a community-oriented, multi-disciplinary, education-based coffee company that became a trailblazer in the coffee industry by creating an entirely all Black coffee supply chain from Ethiopia to Memphis, TN, the first of its kind. Cxffeeblack is on a mission to return coffee to its African roots and in the process create an equitable Black future. Bart is a Sprudge 20 honoree, an annual list of the Top 20 coffee influencers cultivated by Sprudge Media Network, a renowned international authority on coffee and its culture; Cxffeeblack was one of the Coffee Coalition for Racial Equity's 2024 Innovator of the Year awardees. We discuss: Creating a Space for Authentic Creativity Honoring the Roots and History of Coffee The Impact of Colonialism Collaboration and Co-Creation in Coffee Culture The Evolution of Coffee Black Empowering Individuals to Find Themselves in Coffee Diverse expressions of Coffee Creating a Community Space: The Anti-Gentrification Coffee Club The Coffee Black Flagship: A Dining Room and Co-Generative Dialogue Inspiring Coffee Shops that Honor Roots and Engage with Communities Links: Invest in CxffeeBlack: Honor Your Roots www.cxffeeblack.com https://www.instagram.com/cxffeeblack/ Related episodes: 116 : Understanding Gentrification w/ Dr. Stacey Sutton 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar 230 : Making room for Community in your Shop 139 : Founder Friday w/ Kusanya Cafe co-founder, Phil Sipka 315 : Growing and Connecting w/ Stephen Zinnerman of The Coffee Enthusiast! Learn more and put in your application for the next Key Holder Coaching Group! APPLY TODAY! 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 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

Jul 31, 2024

It is assumed that we should constantly be growing our businesses and looking to expand, scale, and add-to what we have now. Trouble is that, in today's abundantly resourced and optimized environment, we may actually be able to do so at rates that out pace our ability to become the kind of people we need to be to properly handle that growth. On today's Shift Break we will be talking about why your own development as a person is key to successful growth as a business and why hardship and constraints are often not just signs of a problem, but rather an opportunity to shape you and prepare you for success. Recommended episodes: Self-Awareness and Honesty 181 : Organizational Self-Knowledge 453 : The Craft of Operations The Myth of Hands Off / Automated Leadership Over Optimization 442 : We Need Confidence, Celebration, and Joy! 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: 159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters 244 : Top 10 Ways to Lose Employees 278 : Making great Hiring Decisions Don't Hire on a Trial Basis Setting and meeting Standards in the Coffee Shop You Can't Automate Quality Emotions, Self-Sabotage, and Telling Ourselves the Truth 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

Jul 29, 2024

Every day in the cafe we are called on to communicate "in the moment". Whether we are baristas, trainers, managers, or owners ; how effective we are in those moments determines the culture and effectiveness of our business. Wouldn't it be great if there were tools and methods formed specifically to help you not freak out under the pressure of impromptu speaking but to be clear and confident instead? Well you're in luck because today we get to talk with the author of the book Think Faster, Talk Smarter, Matt Abrahams! Matt Abrahams is a passionate, collaborative and innovative educator, author, podcast host, and coach. He is the Larsen Lam Family Lecturer in Organizational Behavior at Stanford University's Graduate School of Business where he teaches two very popular classes in Strategic Communication and Effective Virtual Presenting. He received Stanford GSB's Alumni Teaching Award in recognition of his valued service to teaching Stanford Alumni around the world. In addition to his teaching, Matt is much sought-after keynote speaker and communication consultant for Fortune 100 companies. His online talks garner millions of views and he hosts the popular, award winning GSB podcast called Think Fast Talk Smart . Matt is also the author of the book that is the subject of today's conversation, "Think Faster, Talk Smarter" which equips the reader with tools and strategies to be confident, articulate, and effective when called upon to speak "in the moment" We cover The Importance of Impromptu Communication Reducing the Pressure of Spontaneous Communication The Role of Listening in Effective Communication Crafting Clear and Concise Messages The Role of Values and Reputation in Communication Improving Communication Skills through Reflection, Repetition, and Feedback LINKS: https://mattabrahams.com/ Related Episodes: Blog: Good Communication is "For Here" 443: Want Impactful Messaging? Keep it Simple! w/ Author Ben Guttmann 165 : The Art of Deep Listening w/ Oscar Trimboli 415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli 379 : Encore Episode! How to Deliver Difficult Feedback w/ Tom Henschel : Plus Bonus Content 334 : How to Approach Deescalation w/ Melissa Tucker of Mind Over Matters and Pathways to Peace 331 : The 7 Deadly Sins of my Career 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

Jul 24, 2024

Seeing results form your efforts is what motivates most all of us. In the coffee shop you are engaged with a dynamic intersesion of moving and living communities that take your efforts and reward you with sometimes obvious and sometimes not-so-obvious feedback. It's when we don't see the results happening the way we imagined that we can be tempted to simply abandon the effort and sometimes the business altogether. On today's Shift Break we will be talking about why you should not give up and how to be patient in the process of pursuing worthy goals in the face of frustrating but perhaps emerging results. Recommended episodes: On a Resilient Coffee Community 414: Secret Ingredients for a Successful Coffee Shop 100! Why YOU are the Key SHIFT BREAK: Owners, It's OK to Make Mistakes 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: 159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters 244 : Top 10 Ways to Lose Employees 278 : Making great Hiring Decisions Don't Hire on a Trial Basis Setting and meeting Standards in the Coffee Shop You Can't Automate Quality Emotions, Self-Sabotage, and Telling Ourselves the Truth 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

Jul 22, 2024

One of the most heartbreaking things I see is when an established cafe is forced to upend everything due to changes to the cost or use of a space that they do not own. All the dreams, emotions, investment in the space itself, and developing a customer bases habits around that location are all up in the air. While renting may always be a great first step for most owners with limited resource, it may also not be the wisest long term play as you grow. If you are looking for an alternative to that volatility, you may want to consider ownership Joining me to unpack this topic is Paul Neal. Paul Neal is the owner of Vantage Point Commercial Capital and a trailblazer in empowering business owners to create wealth, autonomy, and control by owning their commercial space. His new book, "Un-Lease Your Business: Unlock Wealth, Autonomy and Control By Buying Your Building and Firing Your Landlord," delves into this transformative approach to commercial property ownership. Today on the podcast we are going to talk all about why you should consider owning your own space vs renting and what ownership can do for your businesses security, profitability and more! We cover The Availability and Challenges of Commercial Real Estate Ownership Financial Factors and Timing for Purchasing a Building Managing Risk and Building Confidence in Ownership The Benefits of Owning the Building Creating a Unique Culture and Attracting Customers Building Equity and Generating Income The Process of Owning a Building LINKS: https://www.linkedin.com/in/paul-neal-tea/ https://vpc.capital/about-us/ https://www.amazon.com/Lease-Your-Business-Autonomy-Building/dp/1955242747 Related Episodes: 223 : Building a Financially Resilient Business w/ Andrew Carroll 388 : Insurance and Risk Mitigation w/ Brennan Pothetes of Butter Insurance 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 374: Opening a Coffee Shop: Fantasy vs Reality (w/ bonus commentary)" 330 : Establishing Systems in Your Coffee Shop 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

Jul 17, 2024

Managing in a cafe is one of the ultimate forms of leadership. Part of leading as a manager is planning for, responding to, or avoiding altogether, problems with people, operations, and quality. But instead of spending our best energies in prevention of problems, we tend to manage reactively when problems turn into a crisis. It's a vicious cycle. On today's Shift Break we will be talking about why we need to flip our focus and pull ourselves away from the dependency the business has on us being crisis managers, and instead become people whose best energies are spent in preemptive leadership and at the very least in creating solutions to issues when they happen to prevent them from repeating. Recommended episodes: SHIFT BREAK: Embracing Problems as Blessings Stop Glorifying Chaos When Small Problems Grow Up Don't Waste Problems 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: 159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters 244 : Top 10 Ways to Lose Employees 278 : Making great Hiring Decisions Don't Hire on a Trial Basis Setting and meeting Standards in the Coffee Shop You Can't Automate Quality Emotions, Self-Sabotage, and Telling Ourselves the Truth 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

Jul 15, 2024

The Industry. What does that even mean? Owners and professionals use this term as though it has specific power to give clarity or meaning to the work they do, when in fact it is merely the most readily observable manifestation of millions of individual decisions across the supply chain, all made worse when based on a fixation on that reflection. For many operators there is an assumption that their cafe and the decisions they make need to be compared against the wider industry to find validation and success. Today we will be talking about how this dependency is a mistake and why freeing yourself and your business from this collective narcissism is critical to sustaining your business, doing more good, and serving your community. We cover Why the Industry is You Questioning Industry Trends Separating Ethic from Business Understanding Customer Habits Rootedness and Prioritizing Your Shop Success Beyond Industry Validation Related Episodes: Peers 317 : Encore Episode: Death by Comparison 227 : Connecting with Hearts and Minds 230 : Making room for Community in your Shop 181 : Organizational Self-Knowledge Your peers are not your Customers Who do we Serve? 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

Jul 11, 2024

Hiring is probably the most important decision you make in your coffee shop. As important as it is to choose the right people, we often are at the mercy of bad habits or are missing key practices we need to make that decisions and end up making too many mistakes that drain you, the business, and the your team of energy. On today's Shift Break we will be discussing three BIG hiring mistakes that I see countless cafes making and how you can take steps to avoid them. This is not just about the well being of your team and business, but also the ones you hire who were not a good fit. When you hire them, it cuts off other possibilities for them in places where they might have been more suited and that can really mess up their career. So when you listen, hear this as an episode intended to care for ALL the people involved. 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: 159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters 244 : Top 10 Ways to Lose Employees 278 : Making great Hiring Decisions Don't Hire on a Trial Basis Setting and meeting Standards in the Coffee Shop You Can't Automate Quality Emotions, Self-Sabotage, and Telling Ourselves the Truth 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

Jul 8, 2024

In the the coffee industry, we all need help and we can all give help. In order to truly advance our own careers and those of others we want find success we need plan for and practice mentorship. The trouble is that the need we have for help also creates a lot of insecurities and the idea of mentorship can sound rather unapproachable or inaccessible. The good news is that it does not have to be this away and our guest today will help us demystify mentorship and approach it in a fresh and accessible way. Dr. Ruth Gotian is Chief Learning Officer and Associate Professor of Education in Anesthesiology and former Assistant Dean for Mentoring at Weill Cornell Medicine. She is a globally recognized expert in mentorship and leadership development. Hailed by Nature, Wall Street Journal, and Columbia University as an expert in mentorship and leadership development, she was named a top 20 mentor worldwide. Thinkers50 ranked her as the #1 emerging management thinker in the world in 2021, and LinkedIn recognized her as a top voice in mentoring in 2023. A semi-finalist for Forbes 50 Over 50, Dr. Gotian is a prolific contributor toHarvardBusiness Review, Forbes, andPsychology Today, where she shares insights on optimizing success with a focus on the mindset and skill set of peak performers, including Nobel Prize winners, astronauts, Olympic and NBA champions, she's also an award-winning author of The Success Factor and The Financial Times Guide to Mentoring. Today we are going to dive deep into what mentorship is, why it is critical for advancing both individuals and industries as well as how to pursue mentorship for yourself and how to be a mentor ot others. We cover: Continuous Learning and Surrounding Yourself with Mentors The Strength of Vulnerability in Success Finding and Building Relationships with Mentors Defining a Mentor and Their Role The Difference Between Mentoring and Coaching Preparing for Mentoring: Recognizing What You Need The Value of Formal Mentoring Programs The Importance of Effective Matching Building a Community of Practice Overcoming Imposter Syndrome and Judging Success Links: https://ruthgotian.com https://mentoring-guide.com/ Related Episodes: 003: The Role of Mentorship in Specialty Coffee w/ Pete Licata 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major Cohen 130 : Anne Nylander | Training Principles for Specialty Coffee Professionals RoR #25 : Training Up the Next Generation of Roasters w/ Steve Lee of Pocket Knife Consulting + Linea Caffe 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

Jul 4, 2024

Making decisions about who to hire or even who might need to be let go are some of the hardest but most important decisions to make in a coffee shop. So hard in fact that we can often fall into avoiding the decision by deferring to our existing staff for their opinion on who is or is not a good fit. While involving key staff in these decisions is generally good, putting too much emphasis or all the weight on them can end up in wrong choices for hiring or needlessly extending a staff member's employment solely based on the fact that people like them. On today's Shift Break we will be discussing why we need to making these types of decisions based not so much on the expressed preferences of the current staff (or your own bias for that matter!) but on values alignment and professionally established standards for the business and that role. 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: 159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters 244 : Top 10 Ways to Lose Employees 278 : Making great Hiring Decisions Don't Hire on a Trial Basis Setting and meeting Standards in the Coffee Shop You Can't Automate Quality Emotions, Self-Sabotage, and Telling Ourselves the Truth 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

Jul 2, 2024

Leadership in the coffee shop can either be the glue that holds it together and nurtures its growth, or it is the force that tears it apart and depletes it of vitality. In order to make sure it is the former we need to make certain that we, and those placed in leadership possess key traits and qualities that create a people-first culture. Today we are re-airing a vitally important episode highlighting character traits and qualities every cafe leader needs to possess and practice. In order to be a successful shop you need to have a people first disposition. This episode is We cover: The Importance of Mindfulness in Leadership Practicing Empathy in Leadership Consistency: Building Trust and Clarity Cultivating Confidence in Coffee Shop Leadership The Power of Curiosity in Leading a Coffee Shop Related Episodes: 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 368 : Walking the Line Between Leadership and Friendship 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 437 : The New Age of the Barista: Mindsets + Habits for Success 339 : What Good Barista Training Produces 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

Jun 27, 2024

At the head of some of the most exciting brands in India's rapidly expanding specialty coffee scene is Subko. More than coffee, Subko has created a platform to show case the flavors, culture, and design of India through multiple disciplines. At it's heart is sourcing, roasting, and serving the best coffee the subcontinent has to offer and Mumbai is just the beginning. Today we get to hear the story and insights of Subko co-founder, Rahul Reddy Rahul Reddy is the co-founder of Subko Specialty Coffee Roasters and Specialty Arabica Q Grader. With Subko, Rahul intends to help reimagine the Indian Subcontinent as a legitimate contributor to the global specialty coffee movements. The conception of Subko began in December 2018, and cemented itself in February, 2019, when Rahul decided to leave behind careers in the technology, social enterprise, and risk analyst worlds to train as an apprentice at a specialty coffee company called City of Saints in Brooklyn, New York. There, he learned the art of profile roasting coffee as a roasting apprentice, learned specialty brewing, packaging, producing cold brew, and farm level green bean buying. In this conversation we cover: Rahul's Introduction and Personal Fascination with Coffee The Absence of Indian Farmers in the Global Coffee Discourse The Value of Diverse Backgrounds and Skills Specialty Coffee as a Platform for Change Design and Storytelling to Showcase Indian Coffee Building a Foundation for Subko Redefining Indian Coffee: Showcasing Terroir and Post-Harvest Processing The Permaculture of Indian Coffee: Shade Trees and Intercropping From Roasting to Cafe: Navigating Challenges During the Pandemic Verticals of design, cocoa, and coffee Fostering Creativity and Collaboration: Subko's Team Values Expanding the Subko Experience: From Mumbai to International Cities Advice to other entrepreneurs looking to reshape narratives Links: https://www.subko.coffee/ IG: subkocoffee Related Episodes: 364 Founder Friday w/ Sarah Alakeel of Hjeen Coffee in Saudi Arabia 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India 332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia 348: Founder Friday! w/ Benito Burmudez of Cafe Unido, Panama City, Panama! 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

Jun 27, 2024

We only have so much energy, time, and money to give to marketing our coffee shops. There is a lot of stress related to having the right strategy for getting people to become aware of you cafe and then visit and keep visiting. To make matters more worse, the consumer must wade through a sea of competitors who are applying similar social media and advertising strategies. So what do you invest into to give you a big return? Today on Shift Break we will be discussing what I believe is an often overlooked and little implemented strategy that will gain you a lot of long term customers. Best of all, it is not able to be duplicated and helps you stand out from the rest in a way the usual methods a cannot. 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: 433: Winning Staff and Customer Loyalty 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 115 : Finding Success in Mobile Coffee w/ Tim Cox / Communion Coffee 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference Are You Open? 480: Focus on What Your Customers Love 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

Jun 24, 2024

Tasting coffee is arguably one of the most important, yet subjective practices we engage in as coffee professionals. As our guest today will articulate, tasting and evaluating a coffee's Characteristics is done as a means of communicating to others. In order for us to communicate we need a common language and we need to contextualize as we go. That is where "The Coffee Rose" comes into play. Today we are diving into the world of sensory analysis and ways to create accesibity and understanding with special Guest, Ian Fretheim Ian Fretheim has been the Director of Sensory Analysis at Cafe Imports for 13 years. He holds a certificate in sensory and consumer science from UC Davis and has studied wine assessment with the International Sommelier's Guild. In 2018-2019 he began work on the foundations that would become the Coffee Rose with the goal of improving Cafe Imports' sensory program. As the Coffee Rose emerged, it became clear that it answered more questions and served greater needs than originally imagined. The Coffee Rose is an unprecedented pivot toward transparency and accessibility in specialty coffee cupping. Today, Ian and Cafe Imports use the Coffee Rose to describe and assess thousands of coffees, teach cupping and coffee tasting, communicate with partners, and provide a path for experienced cuppers to return to tasting coffee without the filter of forms that abstract them away from the cups and reduce their experience to a series of numbers. Links: The Coffee Rose @cafeimports Water Activity in Green Coffee Paper Related episodes: 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises 196 : Understanding Customer Preferences w/ Peter Giuliano 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris 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

Jun 20, 2024

It is easy to talk about the things we want to improve, fix, and institute in the cafe. Trouble is that in all the talking of doing the how we need this or that, we tend to leave it there and wait until an opportune or ideal time comes along, rather than simply taking 1 small decisive step toward what we need. Today on Shift Break we talk about why we need to default to taking action more vs simply talking about and planning the perfect next step Disciplining ourselves to do this creates in us and our team the identity and capacity needed to manage the shop well. 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: 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

Jun 16, 2024

Your customers count on you to create a wonderful cafe experience everyday. That is the implied or explicit promise of our marketing and what most of us aspire to deliver. The way we get there is by paying close attention to what our customers love and fortifying those element of the business through focused resourcing and training and improving as we go. What are some of the most important areas to focus on that will truly communicate to your customers that you take their patronage seriously and that we are here to serve? Today we are going to cover the main things customers love, why they are important, how to create a culture that maintains them, and what you can expect as a result. We cover: Preemptive service Thoughtful variety Empathy Attention to detail Cleanliness Consistency Follow through and acknowledgement Related Episodes: 098 : Loving the Closing Shift : Problems, solutions, and philosophy on work 424: Developing Menu and Hospitality Guides 282 : How to Listen to your Customers 433: Winning Staff and Customer Loyalty 340 : Encore Episode of "10 Reasons to Love the Customer"! Blog: The Customer of Tomorrow 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

Jun 12, 2024

In the cafe, it is easy to lapse into assuming that people who work for you, should also be available and responsive at all times even when off the clock. The lack of quick response from staff when off the clock to calls, emails, slack messages etc is often considered some sign that the employee is not right for the organization and can have a negative impact on how that employee is perceived and invested into. Today on Shift Break we talk about the importance of respecting the boundaries of personal and professional and how we should set healthy expectations for staff an ourselves in the coffee shop so we can avoid this toxic overlap. 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: Owners, It's OK to Make Mistakes Specific Expectations and Due Dates High Expectations + Low Control Reasonable Expectations Good Baristas aren't born, they're Made 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

Jun 5, 2024

Try as we might, the reality is that eventually even the best staff will leave our shops for another job or career. How they leave is largely up to us as leaders. Some will exit on bad terms for reasons related to bad management or their own personal behaviors that are an ill fit. Others will have been wonderful team members and right fit for the role, but need to move on. In all cases there is much to learn that we miss out on when we don't conduct exit interviews. Today on Shift Break we will be talking about why you need to strive to conduct exit interviews with all your employees when they leave your shop and how it will benefit you, the business, and especially your future staff. 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: 278 : Making great Hiring Decisions 301 : Hiring and Training for Excellence 018: Hiring, Culture, and the Future of your Shop 221 : Building your People Program w/ HR Consultant Dana Goodwin 232 : Rebuilding your Staff with Excellence w/ Dave Stachowiak 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

Jun 2, 2024

The world of coffee and coffee shops is changing rapidly. The variations of business models that serve innumerable contexts globally require intentionality in how we pursue innovation and how we stay aware of the flavors and expressions that define the specialty coffee world. Today we are joined by a perpetual champion of coffee experiences and resident industry optimist, Andre Eiermann! Andre's coffee journey started as a coffee trader in Switzerland. He moved shortly after to Kenya and Tanzania and spent most of his time on coffee farms, in cupping rooms and in dry mills. In the laboratory he cupped sometimes 800 cups of coffee a day. After his time at origin, Andre worked for several coffee roasters in marketing across Europe. He gained a deep understanding of the coffee industry – from whole beans, R&G, instant to the ready-to-drink category. The last years have been especially exciting for him: once Andre entered the specialty coffee world, he founded a coffee academy, launched a specialty coffee range, worked as a trainer and competed and judged in barista competitions. In 2017 he reached the semifinals of the World Barista Championship in Seoul, while working as a marketing director. Afterwards Andre deepened his coffee science knowledge during a collaboration with the Zurich University. This research project culminated in the scientific publication "Extraction of single serve coffee capsules: linking properties of ground coffee to extraction dynamics and cup quality" in Nature Science Reports. In addition, André is a certified Arabica Q-Grader as well as an AST for the Specialty Coffee Association. Andre published his book "INSPIRE and GET INSPIRED" to share his passion for specialty coffee. He then continue his coffee journey in Melbourne where he worked as the General Manager for Victoria Arduino. Finally Andre is back in his home country Switzerland, where he joined Eversys in the Swiss mountains. We cover: Andre's Journey into the Coffee Industry The Importance of Sensory Skills Authentic Storytelling in Marketing Creating a Memorable Customer Experience Balancing Customer Needs and Wants The Role of Innovation in Shaping Demand The Future of Coffee Shops The Potential of Automation in Coffee Shops Investing in People and Training Financial Management for Coffee Shop Success Delivering Excellent Products and Service The Value of No-Fuss Coffee and Great Customer Service Links: Instagram: @andre_eiermann https://www.eversys.com/en/ Related Episodes: 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 445: Evolution of the Machine-Barista Relationship w/ Ryan Willbur of Synesso Coffee Systems 432 : How to Win in Specialty Retail Coffee 393 : The Tyranny of Taste w/ Kosta Kallivrousis ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters 082 : Knowledge and Flavor w/ Cosimo Libardo 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 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

Jun 1, 2024

Setting up and optimizing your roastery for compliance, efficiency, and sustainable quality output is not just something to be done once in the beginning. The disciplined pursuit of building and refinement should be the primary focus of operators in order to best serve the business and all the people that rely on it. Looking out at all the areas of the roasting space, it can be overwhelming to begin that journey, so today we are talking with one of the best practitioners of roastery engineering, Scott Stouffer, CSO of Probat! As CSO at Probat SE, Scott Stouffer leads sales globally for Probat Coffee. Scott was previously the VP of Sales and Service for Probat Inc., the US subsidiary of Probat. Scott previously worked in supply chain operations for Starbucks Coffee Co and in R&D for Kraft General Foods (now Mondelez). Scott has a BS in Chemical Engineering from Purdue University, West Lafayette, IN. In our conversation we discuss: Managing and engineering efficiencies in coffee roasteries and why it is crucial for optimizing processes and meeting environmental requirements Compliance with regulations and permits for all roasteries, regardless of their size Technology and automation play a significant role in improving workflow and maintaining consistent quality Various considerations for roasting operations based on scale, location, and customer requirements Tips on maximizing the use of space in the coffee roastery Schedule roasting days based on workload to optimize labor efficiency Seek advice and gain insights and solutions from industry peers fore improving operations Reducing waste and optimizing processes Links: www.probatusa.com Scott on LinkedIn Related Episodes: 286 : Coffee Roasting Best Practices w/ Scott Rao RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine 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

May 30, 2024

Numbers tell a story, but not the whole story. Though the number of times someone purchases an item on your menu may indeed mean that they prefer it to other options, what data cannot tell us is whether or not customers who generate those numbers are truly enjoying what they receive or are they quietly tolerating it. Today on Shift Break we will be talking about the need for cafes to fill in the details that numbers alone cannot and why our main focus should be to be connected to the customer experience in the real world of the shop over and above the digital record of their experience on a graph in the office. 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: Reasonable Expectations Proactivity in the Owner - Manager Relationship Blood Sucking Bosses! Things the Owner Can't do for You 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 291 : What to do if Your Baristas Wont Listen to You 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 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

May 27, 2024

Two of the most important things that help coffee farmers are market access, and being able to invigorate the younger generation to work in and advocate for coffee farming. While at the SCA Expo in Chicago this year I tasted some amazing coffees from Colombia that were presented by today's guest who has taken one the challenge to represent her family's farm and many other small farmers in Colombia while also inspire the next generation in the process. Yolima Taborda Rojas is the founder of Paisa Coffee and a native Colombian and daughter of coffee farmers. Her dream has always been to share the love she has for coffee with the world. I believe the best cup of coffee is achieved when both farmers and roasters work together to improve quality and add value. ‍ Yolima was born and raised on Finca la Vega farm, which is currently one of Paisa's partner farms. At Paisa Coffee they have some of the most special coffees to offer to the world. Coming straight from origin gives Yolima the opportunity and honor to speak on behalf of her family and neighbor farmers to share with coffee roasters what they want to show and what they have to offer through long-standing relationships with coffee farmers in Colombia We cover: Growing up in a coffee family in Colombia the importance of education and the value of coffee to their livelihood. Yolima's journey from the farm to college in Medellin and eventually to the United States Discovering the potential of direct trade and started her own coffee business, bridging the gap between farmers and roasters. The importance of feedback from roasters Why managing risk in the coffee business requires a conservative approach and a willingness to experiment with smaller changes. How education and technology play a key role in empowering the next generation of coffee farmers. Why supporting both specialty and commercial coffees is important for the sustainability How consumers have the power to drive change by asking questions, seeking information, and supporting ethical and sustainable practices Links: https://www.paisacoffee.net/about @paisacoffeellc Related Episodes: 319 : A Conversation w/ World Barista Champion, Diego Campos of Colombia! 103 : The Colombian Coffee Connection w/ Ervin Liz Sustainability Series #2 : Importing & Roasting 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 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

May 24, 2024

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: How Don go into coffee and the adventure of started a coffee shop Why hope and belief in a better future are essential Practical skills and learning from industry mentors How simplicity and focus can set a coffee shop apart in the market and allow for consistent experiences Values provide a guiding light for decision-making and saying yes or no to opportunities. Opening a second location and how it aligned with their values and the story they wanted to tell Empowering and resourcing people to fulfill their dreams and responsibilities Being part of a community, like the Key Holders Coaching Group, provides valuable feedback and support. Why cultivating a mindset of curiosity helps in simplifying and aligning with values Enjoy! Links: https://www.storycoffeecompany.com/ https://www.facebook.com/storycoffeecompany/ @storycoffeecompany Related Episodes: 327: Founder Friday! w/ Phuong Tran of Lava Java 199 : Founder Friday w/ Mario Jimenez of Banana Dang Coffee, Oceanside, CA 070 : Founder Friday w/ Kristian Hedborg, Alkemisten Kaffeebar, Gothenburg, Sweden 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters Simplicity is the MVP of the Cafe (blog) 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 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

May 20, 2024

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. Related episodes: 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence Higher Degrees of Imperfection 363 : Setting Boundaries in the Coffee Shop w/ Tom Henschel 373 : The Owner's Role: 5 Behaviors for Effectiveness 111 : Self Care 101: Taking care of yourself while taking care of others The Power of "No" 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 Listen to related episodes: The Importance of Debriefing How You Show Up Prep for Performance Reviews 172 : Why Tracking Performance is a Must! How to Take Criticism as a Barista 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

May 20, 2024

Being a manager in a coffee shop may be one of the most difficult jobs in the cafe. Not only do you bear the responsibility of the daily operations, you also have the expectations from the owners as well as your barista team. Most managers are barely making is through. Much of the stress experienced can be avoided when we equip managers with tools to help them succeed in their roles, allowing them to see progress as a result of their efforts. 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. Related Episodes: 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 383 : How to Train a Manager 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 261 : The Basics of Managing Managers When "Going above and Beyond" goes too Far 267 : The Power of Delegation 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

May 14, 2024

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 Listen to related episodes: The Importance of Debriefing How You Show Up Prep for Performance Reviews 172 : Why Tracking Performance is a Must! How to Take Criticism as a Barista 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

May 8, 2024

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! Eduardo is the Director of Coffee at Mayorga Coffee. He oversees the operations of E-commerce and Coffee Education & Training for Mayorga Coffee. Among being a talented roaster he is a Q-Grader and 3x US Coffee Roasting Championship Finalist. And now 2024 US Roasting Champion! Eduardo is a father of two and proud son of hardworking Mexican immigrants. His motivation to compete came from wanting to represent something larger than himself. I compete to represent the largest organic Latino-owned roastery; to represent the immigrants and children of immigrants who work there; to represent the producers and pickers in those beautiful coffee growing lands; to represent his family and families who had the courage to cross borders and seek opportunities for future generations; and to represent my culture. 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. Links: www.mayorgacoffee.com Related Episodes: 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda 444: Founder Friday! w/ Julia Peixoto Peters of Peixoto Coffee, Arizona 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee 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

May 8, 2024

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 Listen to related episodes: Reasonable Expectations Proactivity in the Owner - Manager Relationship Blood Sucking Bosses! Things the Owner Can't do for You 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 291 : What to do if Your Baristas Wont Listen to You 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 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

May 6, 2024

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: www.olympiacoffee.com Olympia Coffee Roaster : https://www.instagram.com/olympiacoffee/ Honor Forte IG: https://www.instagram.com/honorforte/ Related Episodes: 246 : Selecting a Wholesale Coffee Provider 133 : 5 Keys to Successful Wholesale w/ Sarah Richmond 303 : Create Authentic Partnerships w/ Marc Gessler of Cat & Cloud Coffee 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

May 3, 2024

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. First up is Sarina Prabasi, co-founder of Buunni Coffee in NYC. We talk about how to truly connect with your community through your coffee shop. Next we talk with Eric and Destiny Rowell, founders of Grit and Grind Coffee. We discuss the keys to success in coffee trailers and mobile coffee Our next conversation will be with Asia Bites Consulting founder Sara Vettori about what we need to know in order to get our coffee in grocery stores. Finally we wrap up talking with Vice President of Mill City Roasters, Angie Davis all about roastery workflow and architecture Links: www.buunnicoffee.com www.millcityroasters.com www.gritandgrind.coffee Asia Bites Consulting" Sara Vettori Related episodes: 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 230 : Making room for Community in your Shop 422: Coffee Truck Success w/ Vincent LaVolpa of Green Joe Coffee School 384 : How to Run a Successful Coffee Cart w/ Sarah Naylor of Daybreak Coffee Cart 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 285 : Better Systems, Better Connections w/ Jon Ewald of RoasterTools 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca Sponsor: www.coffeefest.com

May 1, 2024

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 Listen to related episodes: Reasonable Expectations Proactivity in the Owner - Manager Relationship Blood Sucking Bosses! Things the Owner Can't do for You 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 291 : What to do if Your Baristas Wont Listen to You 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 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

Apr 30, 2024

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: www.refound.com Related Episodes: 074 : The Life Changing Power of Good Authority w/ Jonathan Raymond 368 : Walking the Line Between Leadership and Friendship 232 : Rebuilding your Staff with Excellence w/ Dave Stachowiak 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 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

Apr 26, 2024

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: www.mame.coffee Related Episodes: 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript 411 : Excellence, Approachable Coffee, and Always Learning w/ Kenneth Thomas of Umble Coffee and Coffee 101 Podcast 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 282 : How to Listen to your Customers 318 : Why Your Shop is Key to the Success of Coffee 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

Apr 24, 2024

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 Listen to related episodes: 227 : Connecting with Hearts and Minds 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 405: Beyond the Schedule w/ Wil Brawley of Schedulefly 311 : Why Your Coffee Shop Needs Open Book Management w/ Larry Chase Vanity Metrics 341: How to Think About Success 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

Apr 23, 2024

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. Links: Valor.Coffee Valor Coffee Podcast Related episodes: 437 : The New Age of the Barista: Mindsets + Habits for Success 339 : What Good Barista Training Produces 172 : Why Tracking Performance is a Must! Investing in Financial Education 402 : Innovating a Generous Wage Structure w/ Mike Schroeder of Oddly Correct 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

Apr 18, 2024

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 Listen to related episodes: Sustainability Series #1 : The Farm Sustainability Series #2 : Importing & Roasting Sustainability Series #3 : The Cafe Sustainability Series #4 : Consumer 301 : Hiring and Training for Excellence 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 453 : The Craft of Operations 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

Apr 17, 2024

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. Links to related episodes: 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 424: Developing Menu and Hospitality Guides 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner 343 : Founder Friday! "Curated Edition" | Hospitality + Meeting People Where They Are 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles 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

Apr 11, 2024

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 Embrace the Fallout 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

Apr 11, 2024

Today, if you are a roaster, you need to be able to navigate a pretty wide range of options in equipment, varieties of coffees and processes, as well as being able to roast a wide range of styles from light, dark, blends and everywhere in between. Thankfully technological resources abound, but the fundamentals of taste and skill in knowing the coffee as a crafts person remains a cornerstone of what will enable you to truly roast well across the ever expanding spectrum of specialty coffee. Perhaps no professional knows this better than today's Rate of Rise guest, the legendary Willem Boot. 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: The course coffee has taken in his over 25 years of roasting and teaching, What is fundamental for roasters to master Are processing methods in coffee a distraction or asset How can we make sure we are roasting a coffee well and not being blinded by the overwhelming process flavors? How can sample roasters help us develop our range? how should this generation of roasters focus their energies in order create consistently delicious coffee in this sea of options and variety. Links: www.bootcoffee.com Related episodes:

Apr 9, 2024

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. Links to related episodes: 420: Design Meaningful Roles in the Cafe 373 : The Owner's Role: 5 Behaviors for Effectiveness Professionalize, Specialize, Expand—How to Build Your Reputation and Career, No Matter What Your Role 392 : Cafe Management and the Importance of Team w/ Justin Duenne of Quills Coffee 383 : How to Train a Manager Leaner Teams, Better Results SHIFT BREAK : Candid Advice for Baristas, Managers, and Owners Build it for the Business, not the Person 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

Apr 4, 2024

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. Listen to these related Shift Break episodes next: When Small Problems Grow Up Don't Waste Problems The Conversational Reality of Your Business : Thought on how to approach creative projects in the new year 044 : Navigating Mistakes and Failure : Best Practices for overcoming the problems we bring with us to the cafe 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

Mar 28, 2024

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. Ryan is the Founder and Creative Director of Discourse Coffee, one of the world's most innovative coffee shops, and Agency Cocktail Lounge, the nation's first fully hybrid cocktail bar, offering each cocktail both alcoholic and non-alcoholic. He is also the best-selling author of "The New Art of Coffee: From Morning Cup to Caffeine Cocktail" (Rizzoli, 2023), resident mixologist at Fox 6 News, and Creator / Co-Host of the podcast "Hot Coffee for the Creative Soul". Ryan has served as a brand ambassador for Espro, Barfly, Apothekary, and Free Spirts, and has hosted workshops on drink-making and creative thinking throughout the US, France, and Canada. His drinks have been enjoyed coast to coast, twice featured on the Emmy nominated PBS show "Wisconsin Foodie", and covered in print in Forbes, Food & Wine, Barista Magazine, Punch Mag, Plate Magazine, Fresh Cup, Daily Coffee News, and many others. 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: www.discourse.coffee @discoursecoffeemke @ryan.castelaz "The New Art of Coffee" book Related episodes: RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee 036 : A conversation with WBC '14 champion, Hidenori Izaki 191 : Retraining your Staff on new Standards 307 : 10 Simple ways to Level Up your Coffee Shop 339 : What Good Barista Training Produces 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

Mar 28, 2024

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. Listen to these related Shift Break episodes next: Fix the Small Stuff! : Management, Morale, Coffee Bar Culture The Impact of Absence SHIFT BREAK: Making Minimum Viable Changes 307 : 10 Simple ways to Level Up your Coffee Shop 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

Mar 22, 2024

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. Links: https://bebrightcoffee.com/ @bebrightcoffee @flaless Related episodes: RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee 036 : A conversation with WBC '14 champion, Hidenori Izaki 191 : Retraining your Staff on new Standards 307 : 10 Simple ways to Level Up your Coffee Shop 339 : What Good Barista Training Produces 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

Mar 22, 2024

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://shop.caffedbolla.com/ https://www.instagram.com/caffedbolla/ Related Episodes: 401 : Founder Friday! w/ Jack Benchakul of Endorffiene in Los Angeles 293 : Thoughts on Defining Professionalism 274 : Crafting Specialty Drinks in your Shop w/ Matt Foster" 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 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

Mar 21, 2024

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: You Need to Prioritize In-House Training! Are YOU Using Your Manual? Leaner Teams, Better Results 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

Mar 18, 2024

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: 271 : Why the Cash Register Controls Everything 122 : How to be a Cash Register Hero : 6 Essential Skills 339 : What Good Barista Training Produces 058 : Holiday Hospitality 254 : Holiday Hospitality Part 2 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

Mar 14, 2024

Now that you are a manager that means you have the ability to do all the things you know will make the cafe a better place right? Well, no necessarily. A least not right away. Manager frequently will end up very disappointed and dejected when they feel they cannot make the difference they so desperately want to make. The answer is not to give up, but to prioritize with patience. Today on Shift Break we will be talking about why you do not need to do all the good ideas you have in your mind in order to be a good manager, and how you can approach your work to be both effective and happy. Listen to these related episodes next: Prioritizing your Work Feedback Culture : Making feedback a part of what you do not just something you sometimes do It's OK to Have Reasonable Tolerances Insecurity in Management 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

Mar 11, 2024

If there is one thing most people agree upon, it is that they hate meetings. Have you ever considered why that is? Usually we hate meetings because they seem like a waste of time that only brings more confusion rather clarity. Poorly conducted or conceived meetings have led many of us to either give up entirely or to simply doggedly continue with ineffective meetings in spite of knowing they are not helping. There is a better way. Today we will be talking about the main meetings you should be having regularly, how to conduct them, why, and what we can and should expect as a result when they are made a part of our coffee shops foundation of communication and staff care. We discuss: Why we hate meetings The reason we don't follow through One one ones Team meetings Performance reviews and tracking Manager meetings Related articles: 426: Fostering a Culture of Continuous Improvement 415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli 373 : The Owner's Role: 5 Behaviors for Effectiveness The One-on-One : How one meeting can dramatically impact your coffee shop's culture and morale. Avoid These Cafe Meeting Mistakes 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

Mar 7, 2024

Many people want their customers to be loyal to their shop without providing much incentive for that loyalty. In fact we often will all but demand loyalty by virtue of our status rather than based on what we deliver. Customers all over the world will bend to this insinuated expectation we have against their better interest for only so long before they leave. Today on Shift Break we will be talking about why loyalty may actually be a behavior that prevents us from improving and truly earning a customers patronage through consistently delivering value and learning from the times when we do not. Listen to these related episodes next: 390 : 7 Ways to be Consciously Competitive 433: Winning Staff and Customer Loyalty "Local" does not Equal Quality Owners need community too! Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success? Apply for Key Holder Coaching Group today! 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

Mar 5, 2024

Hospitality, patience, and giving grace to others and yourself are lessons we can learn from many areas of life. The coffee shop presents a unique opportunity for us to exercise those character traits as we serve customers along side our fellow staff members in the often pressured and fast paced day-to-day cafe work. There will many mistakes made, but in those mistakes lies opportunity for growth and re-affirming a people first focus. Today's guest, David Foster, wraps all this up in an awesome new children's book called "Jett Goes to Work With Dad"! David Foster is a co-owner at Kiln Coffee in Grand Junction, Colorado. He is passionate about promoting intentional hospitality and his love for the coffee industry. He is also the author of this new book that teaches lessons that young and old can all learn from. In our conversation we talk a lot about hospitality in all its iterations in the cafe business, how David got into coffee, why he wrote the book, and his insight into how we can serve others well through coffee. Links: https://www.kilncoffeebar.com/ https://www.instagram.com/jettgoes/ Related episodes: 323 : Reflecting on 5 Years of Keys to the Shop w/ my Wife Lynnsy Deferio 328 : Relationships and Resiliency w/ Xavier Alexander of Metric Coffee 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 331 : The 7 Deadly Sins of my Career KTTS LINKS: Apply for the next Key Holder Coaching Group! 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

Feb 28, 2024

Marketing can be good, and bad. At it's best it exposes you to resources that help you mindfully build your business. At its worst it takes advantage of your insecurity and fear of not know how to build that business and turns your dream into nightmare of chasing the "next" and the "new" just to try to succeed. Today on Shift break we will be talking about a healthy way to interact with the ever expanding universe of options, data, sales people, and stats so that you can be decisive and be confident that your decision was a well considered one. Listen to these related episodes next: SHIFT BREAK: Make Customer Feedback a Priority Menu Simplicity as Hospitality The Myth of Hands Off / Automated Leadership Imperfect Action and Finding Time Icing on the Cake: Competitions vs. the Shop Owners need community too! Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success? Apply for Key Holder Coaching Group today! 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! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Feb 28, 2024

Roasting has historically been shaped by the experiences of crafts people and their experiments with what works, or does not work, in their roastery. These days we hav many people entering into the industry to affirm, challenge, and explore those dogmas in an effort to find the "why" behind the assumptions we have. Today's Rate of Rise guest, Mark Al-Shemmeri is one of those people challenging dogma with data. Mark is a chemical engineer who spent four years as a doctoral researcher (EngD) in the UK figuring out how to simulate coffee roasting in-silico , creating a digital twin of a coffee roaster. The data-driven approach meant a lot of roasting, analysis of the process and product and coding up of simulations to predict how different green coffees, in different roasters with different process conditions, transform during roasting. Mark also operates a nomadic roastery under the pseudonym 'dialect' - a name befitting for his engineering approach to coffee and his efforts to challenge the complexities entrained in the industry. In this episode we talk with mark about how as a chemical engineer he ended up also in professional coffee work, how his expertise has shaped his own approach to roasting, and a look into the experiments he has been running to explore the variables of coffee roasting in a quest to simplify the overly complex. Links: https://www.instagram.com/kramalshemmeri/ https://medium.com/@markalshemmeri https://www.researchgate.net/profile/Mark-Al-Shemmeri https://scholar.google.com/citations?user=H-A07IcAAAAJ&hl=en Related episodes: RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee RoR #20 : Challenging the Status Quo w/ David Lalonde of Rabbit Hole Roasters, Montreal, Quebec Visit www.roastertools.com for the best software to help you run a roastery!

Feb 26, 2024

When you think about quality coffee and what it takes to help usher in change in both how it is rendered and then how it is perceived globally, you would likely be overwhelmed with the notion. It is a lifelong vocation that requires not only personal commitment, but a large team of people to accomplish it Toady we get to talk with the new World Barista Champion Boram Um, who's family has been on this quest since his father moved to Brazil from Korea to begin his second professional life as a coffee farmer. Boram graduated in Business in Boston University and joined his father in the world of coffee in 2014 being certified as a Q-grader. With the desire of an entrepreneur he founded Um Coffee Co. in 2016 and in 2017 achieved best coffee shop in Sao Paulo. Since 2019 he began competing in Barista Competitions and for 3 years straight was crowned national champion in Brazil. In 2023 for the first time in history of Brazil Boram achieved 1st place in the World Barista Championship. Boram has been traveling the globe speaking and presenting to audiences of coffee professionals in places like Leaders Forum at the Cafe Show in Korea, Hotelex 2023 in Shenzhen China, and Coffee Fest Madrid, and many others. Today we get to talk about Boram's career, competition, and the business of rewriting the script for coffee in Brazil and achieving higher quality in coffee. In this episodes you will learn about: Boram's Journey in Coffee Managing People and Quality Control Impact of Coffee Shops on Farming Practices Winning the World Barista Championship Focus on People and Coffee Um Coffee Co.: From Farm to Cafe Sustainable Practices in Coffee Production Building Relationships with Coffee Producers The Importance of Training and Education Expanding Um Coffee Co.'s Reach The Global Coffee Community Um Coffee Co.'s Future Plans Links: Instagram: @boramum @umcoffeeco @fazendaumcoffeeco https://www.umcoffeeco.com.br/?lang=en WATCH Boram Um's Performance Related episodes: 452: CHAMPIONING THE CUSTOMER EXPERIENCE IN COFFEE W/ 3X SA BARISTA CHAMPION, WINSTON DOUGLAS THOMAS OF CEDAR COFFEE 451: BUSINESS GROWTH, INTEGRITY, AND COFFEE FARMER EQUITY W/ MARTIN MAYORGA OF MAYORGA COFFEE 444: FOUNDER FRIDAY! W/ JULIA PEIXOTO PETERS OF PEIXOTO COFFEE, ARIZONA 061 : You Don't Know Beans about Brazil w/ Kelly Stein, Coffea Podcast 255 : The Triumph of Black Brazilians in Coffee w/ Phyllis Johnson Sustainability Series #1 : The Farm OWNERS! Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success? Apply for Key Holder Coaching Group today! 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

Feb 22, 2024

Last year we did many interviews live at Coffee Fest. I got to chat with Ian WIlliams of the famed sneaker/coffee concept Deadstock Coffee in Portland Oregon while on the show floor. In this brief conversation Ian shared some very helpful insights around marketing, entrepreneurship, and staying true to values and culture while growing a business. Deadstock began as a cart and has operated a sneaker-themed coffee shop in the Old Town Chinatown neighborhood since August 2015. Since then the company has won numerous accolades. Ian and his team have steadily grown the business through genuine hospitality, unique partnerships, and establishing themselves as a leading voice for black owned coffee shops. Ian has been speaking on coffee, marketing, diversity, and business around the country for a while now and you can find him on the Coffee Fest circuit this year again doing just that. I hope this interview helps you greatly and stay tuned for more interviews like this soon as we get ready to go to the first Coffee Fest show of 2024 in NYC! Links: Ian on IG: @eeweezie https://deadstockcoffee.com/ Related episodes: SPECIAL: Coffee Fest Live! Chicago 2022 Part 2 w/ Marissa Childers, Jess Gulino, and Tony Dreyfuss SPECIAL! Part 1| Coffee Fest Anaheim 2023 w/ Kenneth Davids and Madeleine Longoria Garcia SPECIAL: Coffee Fest Live! Chicago 2022 Part 1 w/ Luke Waite, Kris Christian, and Perfect Cube Sponsor: www.coffeefest.com Use code KEYS15 to get 15% off your General Admission!

Feb 20, 2024

It is very difficult to take criticism. Especially when you may be fully aware of the imperfections of those offering the feedback on your performance. Trust me, I have lived the rage of those moments in full, and have come to see how many opportunities I wasted being upset vs taking the feedback and using it to improve and grow. Today on Shift break we will be talking about how we should take the imperfect criticism and feedback we receive and own our part and our response... especially when we occupy the position of barista and may be young in the industry. Listen to these related episodes next: SHIFT BREAK : The Scourge of Nitpicking Bosses SHIFT BREAK : Candid Advice for Baristas, Managers, and Owners The Courage to Correct Baristas Are Not Magic An Essential Habit for Every Coffee Shop Worker Owners need community too! Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success? Apply for Key Holder Coaching Group today! Hey Managers! In my consulting work through KTTS Consulting , working with managers as a career coach is one of the services I offer. 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! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Feb 19, 2024

Special announcement! Applications are still open for the next round of Key Holder Coaching Groups! The Key Holder Coaching Group is a select group of coffee shop owners who love coffee, people, and want to see their business and others succeed! Insights, perspective, accountability, and growth. These are just some of the benefits I have seen change lives through consulting and over my years facilitating workshops and trainings. ​ ​I have personally been in a group for podcasters for the last 6 years and have also hired coaches, consultant, and been a part of an online community. It has all been indescribably transformational. ​ ​For the last few years I have wanted to bring to more people, that same kind of transformational experience in a small group setting and now we are now ready to launch the second round of peer-to-peer mastermind groups! ​ ​About the groups: ​ ​🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5-6 coffee shop owners. ​ ​🔑 We will meet together 2x per month for 2 hours over a 6 month period. 12 calls total! ​ ​🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. ​ ​🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. ​ ​🔑 Key Holder Coaching members will have access to each other via the Signal app as well. ​ ​I will be keeping applications open for the rest of this month (February) ​ ​Selected members will be notified end of February and beginning of March. New rounds of groups will begin in March! If you have questions or want to reach out for anything else, including one-on-one coaching and special consulting projects then email chris@keystotheshop.com. -Chris Deferio President | Host Keys to the Shop Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success? Apply for Key Holder Coaching Group today! A couple testimonials: "The most beneficial aspect of the KHCG has been getting the opportunity to explore topics from multiple perspectives. I have found that even If I am not in the "Hot Seat" I am gaining valuable information that is relative to my business in some way. KHCG has proven to be a safe space for me to be vulnerable, increase my self-worth and positively adjust my mindset to get the most out of the experience. As business owners, we are, without a doubt, our most valuable asset. Investing in ourselves, stepping outside of our patterns and opening up to fellow business professionals within our field will absolutely bring fresh perspectives to solve problems and reminders to celebrate wins. You do not have to do it all or do it all alone, KHCG will be a valuable ally on your journey to success." - Sunny Cover Founder ~ The Boss The Peekskill Coffee House Peekskill Coffee Roasting Company Ryze Collective Inc "I've been part of quite a few different mentorship programs, and coaching programs and the Key holder coaching group has by far provided the most value. I loved being part of a group with businesses that are all so different because you learn so much that isn't just applicable now, but what might apply 1 or 2 years down the road. Chris does a great job facilitating the group in a way that everyone feels comfortable contributing, and can be honest and vulnerable. I'm blown away by the generosity of the group!" -Susannah Winters Hilton Head Coffee

Feb 19, 2024

People don't leave jobs, they leave managers. This is an old but still true saying that, for me, underscores the importance of selecting the right person to take on a management role in the cafe. A bad manager makes the work miserable, and a good manager makes the work rewarding and just like a conductor, orchestrates the talents of the players into a harmonious experience. But how do you find this person and what should you be looking for when it is time to put an manager in place? This week we are going to discus several key character traits and behaviors you will want to make certain are present in the person you have in mind to be a manager. Your coffee shop's future actually does depend on it! We cover: Why we get management wrong Your role in a manager's success Personal resilience Patience with change and trust Communication and Self awareness Ability to earn trust Big big picture + detail focus Caring and Kindness Related episodes: 383 : How to Train a Manager 261 : The Basics of Managing Managers 378: 5 Areas to Develop in Managers 229 : 7 Tips for New Managers 141 : The 27 Challenges Managers Face w/ Bruce Tulgan Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success? Apply for Key Holder Coaching Group today! 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

Feb 16, 2024

When some people see a need or an opportunity, they dream about who will meet it or make it happen. Others, like today's guest on Founder Friday, task it upon themselves to take action and create the reality they want to see for the benefit of others. Kymme is owner of Bushwick Grind, a speciality coffee shop and cafe, established in 2015. Here she hosts the 2Fish5Loaves community fridge which provides hundreds of pounds of free food to local residents. She is also a technologist with a tenure of over 30 years in the IT sector, employed with Weight Watchers International for 25 years, currently in the role of Principal Technical Project Manager and is a graduate of Hofstra University School of Business , LI NY. Over the nearly 10 years Bushwick Grind has been awarded 2022 HEINZ Black Kitchen Cast Iron Trophy, 1010 Wins Small Biz Pitch Competition, 2018 Brooklyn Cornerstone Biz of the Year, and many more honors due to Kymme and her team's dedication to community, quality, and nourishing others through the companies varied services. In this episode we will be talking all about how Kymme first started on this journey, what she has learned along the way, and her advice for how to run an impactful people-focused cafe business. We discuss: The genesis of Bushwick Grind Learning coffee and focusing on simple offerings Community, networking, and taking action to make a difference Introducing food and working with other organisations The importance of having a strong team that vibes with your vision Working full time outside of running the shop. How?! Harnessing the power of ideation to unlock possibilities Becoming a mentor and paying it forward Links: https://www.bushwickgrind.com/ IG: @bushwickgrind Related episodes: 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles 236 : Founder Friday! w/ Meil Castagna-Herrera & Curtis Herrera of Cafe Corazon! 316 : Founder Friday! w/ Jim Sanders of Heartwood Coffee Roasters, Cleveland, Ohio 359 : Founder Friday! w/ Nigel Price of Drip Coffee Makers NYC Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Feb 14, 2024

There is nothing as frustrating as working on and getting served from a busy bar that was not designed appropriately. From size, placement, equipment selection, and more, there are many areas to consider when designing a space that runs well. Unfortunately bars get built quickly and without the right kind of thought put in at the start. Today on Shift break we will be talking a two of the most important considerations you need to make sure you nail if you want your baristas and the business to mitigate stress and be set up for success Listen to these related episodes: 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman The Wrong Way to Improve Morale 240 : What to do before your Build your Bar 051 : The Power of Design in Coffee w/ Liz Chai OWNERS! DO YOU NEED HELP AT YOUR SHOP? In my consulting work through KTTS Consulting , Layout and design are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Feb 12, 2024

Looking back is not only a great way to take stock of how you have developed professionally and as a person, but also to bring back into focus what we have to be thankful for. A couple years back my wife convinced me to let her interview me about my career and along the way we also talk about how coffee brought us together. I typically shy away from telling stories of my own career, opting instead to highlight the guests or the principles we talk about on the show. But my wife was right, and this conversation was well received when it first came out 2 years back. So today we are re-airing this fun episode for your listening pleasure. Let this inspire you to examine your story and to really allow yourself to find joy in the blessing of the people in your life that have joined you along the way! We cover: How I got into coffee Competitions and how they shaped me Lessons I have learned in my career How we met through latte art The why and how of starting KTTS Links: Apply for the next Key Holder Coaching Group! Related episodes: 323 : Reflecting on 5 Years of Keys to the Shop w/ my Wife Lynnsy Deferio 328 : Relationships and Resiliency w/ Xavier Alexander of Metric Coffee 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 331 : The 7 Deadly Sins of my Career Want to be a part of a dynamic group of fellow coffee shop owners all working together for eachother's success? Apply for Key Holder Coaching Group today! 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

Feb 8, 2024

It's the age old question, "Should we be able to use our phones behind the bar?". Simple right? Well, yes in some ways but the way we approach answering this question has downstream impact on the overall experience both our staff and guests have in our shops, and in turn how they view the industry itself. Today on Shift break we will be talking about why it is best practice to have policies that help us avoid distractions and bad optics behind the bar for the sake of keeping tuned into the day's work, creating a consistently great impression, and being able to manage the details of the service we offer to the guests. Listen to these related episodes: Using Slow Times Well as a Barista Managing Expectations in Systems The Problem with "Should" Reasonable Expectations Example > Words Things the Owner Can't do for You DO YOU NEED HELP IN YOUR SHOP? In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Feb 2, 2024

John Luke Roberston is the founder and roaster at Kings Lane Coffee in West Monroe, LA. You may be familiar with the TV show Duck Dynasty that follows the lives of John Luke's family and their duck call business, Duck Commander. As John Luke grew and pursued his education, he developed a love for coffee and charted his own course by diving straight into owning and running a multi-cafe and coffee roasting business, Railway Coffee. I was honored to get to consult and coach him through the beginnings of this venture and over many years Railway continued to offer great coffee and service through its shops and roasting business, even expanding to a mobile trailer. Eventually as life changed, John Luke sold the business but kept roasting and is now pursuing roasting and collaborative prjects through Mapmaker Coffee. Most recently collaborating with the family business and releasing a coffee that quickly sold out. This is a great conversation detailing an intense and immersive experience entering into the coffee industry and finding a place in roasting, and learning incredibly valuable lessons about coffee, management, business, and connecting with people along the way. We cover: Consistency as key in the specialty coffee industry, and importance of training staff Seeking help and delegating responsibilities Focusing on your strengths and prioritizing your time. Expanding to a mobile operation Logistical and management challenges Public attention and social media following do not always translate into increased sales Why building a loyal customer base is most important Roasting coffee offers the opportunity to create unique blends and collaborate with others to meet different customer preferences. Links: www.johnlukerobertson.com @johnluke_robertson Related episodes: 412 : Founder Friday! w/ Lem Butler and Kyle Ramage of Black and White Coffee Roasters 295 : Founder Friday! w/ Justin Shepherd of Spencers Coffee, Bowling Green, KY 217 : Should you roast your own Coffee w/ Joe Marrocco of List & Beisler 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters 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

Jan 31, 2024

Can you have too much of a good thing? When it comes to managers and bosses in the coffee shop the answer is a resounding and exasperated YES! Why do we do needlessly multiply leaders in the shop like Oprah giving our free cars and as a result frustrate our staff and the leaders themselves? Today on Shift break we will be talking about the issue of having too many leaders and managers in the shop, why it is a problem, and what a healthy approach to delegating leadership looks like. Listen to these related episodes: SHIFT BREAK: Questions Are Not Threats SHIFT BREAK: Your Manager Has No Time To Manage! Being the Point of Clarity 425 : Some Thoughts on Supporting Your Manager 261 : The Basics of Managing Managers Do You Need to be the Best Barista in Your Cafe? DO YOU NEED HELP IN YOUR SHOP? In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Jan 30, 2024

Coffee competitions have grown to be a dominant force for how professionals and consumers alike view the role of a barista, the industry, and coffee itself. Mindsets, businesses, and the supply chain itself has been shaped by the influence of competitions and today, understanding this world is critical to understanding coffee. To talk about this today we are joined by one of the most respected, prolific, and knowledgable WCE Competition head judges out there, Scott Conary! As Owner of award-winning Caffe Driade, Perennial & Open Eye Café in Chapel Hill, NC; along with Wholesale Roastery Carrboro Coffee Roasters; Scott Conary has had many opportunities to travel, teach and learn about coffee production, harvest, selection, blends and trends for the last 25+ years. He is an active educator in the Industry in most all disciplines and consults for companies, restaurants, and cafes nationally & around the world while also serving as a WCE Representative and Certified Head Judge for the World Barista Championship since 2005. He has been a head Judge & Instructor for the Alliance for Coffee Excellence & the Cup of Excellence program since 2015. Scott trains Barista's and coffee professionals as a consultant, in the U.S. and around the world, for skill, knowledge and competition. In this episode we get to discuss competitions, judging, what makes a "good" barista, and the role these things have played and continue to play (both good and bad) in shaping the environment we operate in We cover: The Mentorship Aspect of Competitions The Evolution of Competitions and the Role of Judges The Influence of Baristas and competitions on the Supply Chain and Public Perception of Coffee The Universal Takeaways from Competitions Defining a "Good Barista" The Importance of Connection and Care Technical Innovation and Connecting with Customers Utilizing Innovation and Making a Connection Expanding Beyond Barista Competition Aligning with Organizations and Seeking Transparency Celebrating Coffee and Affecting Change Progress through Relationships and Collaboration Getting Involved and Opening Doors Links: https://carrborocoffee.com/ https://caffedriade.com/ https://openeyecafe.com/ https://www.perennial.cafe/ Instagram: @coffeescott 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

Jan 25, 2024

Caring for people and their experience, both as employees and as customers, is at the heart of a successful coffee shop. In order to consistently pursue that, an operator needs to have a strong grounding of personal values that directs their decisions and helps them weather the storms of entrepreneurship. Today we are talking with someone whose mission to facilitate community, caring, and connection through coffee has been a driving force behind the success of his company. Nick Kassouf is the founder and owner of Tru Bru Organic Coffee and Humbowl Juice bar. With la roastery and locations in Orange, CA and Laguna Hills, CA, plus Henderson, NV, Nick and his team are keeping busy providing nourishing and meaningful spaces for their guests to slow done and enjoy coffee and good company. In the years of operating and growing the coffee business and starting the juice bar, Nick has had to grow just as much personally. Today we will be exploring the story of Tru Bru and how this family run business runs and the why behind the operations that has led to their success. I love the focus Nick has on creating a business that delivers more than just a product but reinforces a way of life that I think we all could benefit from adopting. We discuss: Family History and Origins of True Brew Creating a people-first culture and focusing on hospitality Hiring and Behavioral-Based Interviewing Choosing the right people who embody the mission and values of the business Being willing to lead from the front and develop oneself in all aspects of the business Addressing toxicity and cultural challenges early on to prevent negative impacts on the business and team. Taking action and not succumbing to complacency as the key to maintaining a healthy culture and driving business growth. Why creating a caring and vibrant culture is crucial for fostering human connection in a coffee shop. Genuineness and a genuine care towards others Links: https://trubrucoffee.com/ IG: @TRUBRUCOFFEE Related episodes: Founder Friday! Youth, Foster Care, and Human Connections Through Coffee | w/ Miah Sommer of Astute Coffee in Omaha, NE 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles 327: Founder Friday! w/ Phuong Tran of Lava Java 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Jan 25, 2024

If I could pick one way to absolutely decimate your culture and drive your employee's morale into the dirt, while also making your customer's squirm, it would be passive-aggressive reactionary nitpicking masquerading as leadership. I get it, you have high standards and sometimes (lots of times) you feel like pulling your hair out when you see things that don't measure up. The questions is, how can you retain a high standard while also not inadvertently publicly shaming your staff in the process? Today on Shift break we will be talking about the scourge of nitpicking bosses, why we can veer into this self-sabotaging territory, and what steps we can take to create a healthier culture where we address issues in a people-first and patient way. Listen to these related episodes: 398: The 5 Biggest Mistakes Coffee Shops Make Passive-Aggressive Management 331 : The 7 Deadly Sins of my Career In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Jan 23, 2024

In our quest for success in the coffee shop business we embrace the busy and frenetic pace that is assumed as necessary to bring us fulfillment. As we work we can often lose touch with the thing that drove our passion in the beginning. While scaling and ambition have many benefits, there always remains the need to connect with deep and meaningful things where skill intersects with heart. It is this simplicity and vibrancy that now drives today's returning Guest to the show, Charles Babinski at his new shop, Cafe 143 in Sydney. Charles Babinski is the former U.S. Barista Champion and the co-founder and former co-owner of the legendary G&B Coffee and Go Get Em Tiger in L.A. In his long and storied career Charles has reached the peak of competition and business success and has now scaled down to pursue a more simple and personally rewarding expression of coffee and coffee service through Cafe 143. This is a wonderful window into the arc of a career that will be very instructive for new business owners and verans alike. We cover: Reflecting on career decisions The value of intimate focus Why scaling a business can lead to a loss of connection and impact on a personal level Transitioning to a new opportunity and building cafe 143 in Sydney Applying past experiences and expertise and setting up the business and decision-making Creating a vibrant coffee bar Measuring success and ongoing development The Importance of Education and Communication How success in the coffee industry is measured by the feedback and trust of customers. Related episodes: 107 : Kyle Glanville & Charles Babinski of G&B Coffee and Go Get em Tiger 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 329 : How to Teach Company Values to Your Staff 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 327: Founder Friday! w/ Phuong Tran of Lava Java 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

Jan 18, 2024

In order to have engaged baristas, owners and managers must first be willing to engage. Unfortunately we have a habit of stifling questions and feedback from the group of people who live closest to the systems we create and treat questions as either inconveniences, or in many cases, threats. Today on Shift break we will be talking about how questions are an integral part of engagement, innovation, and trust leading to a better coffee shop that is built from a place of good faith communication vs bad faith assumptions and preemptive dismissal. Listen to these related episodes: 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 426: Fostering a Culture of Continuous Improvement 414: Secret Ingredients for a Successful Coffee Shop 151 : How to Respond and React to Negative Feedback : 5 Step Process Don't Forget Relationships Passive-Aggressive Management In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Jan 17, 2024

When we think of the craft of coffee we tend to think only in terms of the bean and beverage itself. The whole value chain of coffee has benefited greatly from continued emphasis on transparency and today we have the ability to track down almost every detail and variable of a coffee to accurately determine what went into the resulting cup. But what about systems and operations that lead to that cup in your customers hand? If a coffee tastes off, we strive to investigate, diagnose, and adjust. When we run out of an item, have abad service encounter, can't keep the cafe clean, have inconsistency between staff etc. everything is suddenly opaque. This is a failure to invest in operations as an equally important craft and it is killing your cafe. Today we are going to be talking about how, if you are a coffee shop operator, then operations has to be your craft, and what steps you can take to begin being just as good at dialing in the cafe as you are at dialing in a coffee. Related episodes: 248 : The 5 Elements of Resourcing your Team 425 : Some Thoughts on Supporting Your Manager 424: Developing Menu and Hospitality Guides 057 : SOP's FTW! Success through Standard Operating Procedures 330 : Establishing Systems in Your Coffee Shop 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 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

Jan 16, 2024

As a roaster your career can go through many different unique phases, all of which will tech you different things about the craft, the business, leadership, and even entrepreneurship. Not least among the things you learn is how to use both resources and constraints as opportunities to serve others and grow as a roaster. These are the kinds of experiences that today's guest has had in the industry and today we will explore those career phases and what they taught him. I am so pleased to welcome Leigh Wetzle, Cofounder and roaster for Cedar coffee to Rate of Rise! Leigh Wentzel is Co-founder and Head roaster for Cedar Coffee Roasters. He has been in the industry since 2014 so coming up to 10 years spent the majority of his coffee career working for Rosetta Roastery in various roles. Leigh started as a coffee delivery driver/part-time barista transitioned to full-time barista, head barista/cafe manager, and ended up as their roaster and roastery manager. Along the journey, they won Roastery of the Year 2018 and 2019 with Rosetta and then last year they won Best New Roastery with Cedar Coffee Roasters In this conversation we discuss the lessons learned going from new roaster, roastery manager, starting Cedar, renting time on someone else's roaster, and now what is going into planning Cedar's own roastery. Links: https://cedarcoffeeroasters.com/ @cedarcoffeeroasters Related episodes: 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee 285 : Better Systems, Better Connections w/ Jon Ewald of RoasterTools RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee 246 : Selecting a Wholesale Coffee Provider Subscribe to Roast Magazine! https://www.roastmagazine.com/subscribe Visit www.roastertools.com for the best software to help you run a roastery!

Jan 11, 2024

The most important thing in coffee...is people. More to the point, managers and owners prioritizing hiring and caring for the right people, and baristas embracing taking responsibility for their own careers and how they show up in the shop vs blaming others for their lot in the industry. On today's Shift Break we are going to be getting straight to the heart of what is important for managers and owners to know in hiring and caring for a team, and what is critical for baristas to know if they want to advance anywhere they happen to be. I feel that this Shift Break is by far the one of the most important in terms of the kind of force-multiplying effect implementation of these ideas will have on the industry. Related episodes: SHIFT BREAK: Wrong Fit For the Role, or Wrong Fit For Your Business? Raising Your Hiring Standard Things the Owner Can't do for You Making Yourself More Valuable 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Jan 9, 2024

The world of professional specialty coffee can be both inspiring and intimidating with many customers and new baristas feeling lost in the mix of rules, methods, and information. How can we create a great experience for guests and staff who all really want to enjoy coffee and find their place in it? Today we get to learn from the story of someone whose career in coffee took him from curious customer, to barista champion, and finally to teacher and business owner, all along the way finding his identity in coffee firmly rooted in providing the kind of hospitality that won him over at the start. Winston Thomas is 33 years old and grew up in the small suburb of Strand in Cape Town. He studied Civil Engineering at CPUT but developed an interest in coffee after reading a letter in his local newspaper of a woman complaining that there was no good coffee in Strand/Somerset West. This sparked his interest in coffee and during his studies he completed a barista course. This changed his whole perspective on coffee and after completing his National Diploma in 2014 decided to work in coffee full time. Since then he has managed to win the South African Aeropress Championship in 2016, the Western Cape Barista Championship for 2017, 2018 & 2020, the South African Barista Championship in 2017, 2018 & 2020 title as well as the Africa Barista Championship title for 2019. He now owns and runs a coffee training and consulting business called Winston Douglas Coffee and a Coffee Roastery Called Cedar Coffee Roasters. In this episodes you will learn about: Winston's entry into coffee and how his engineering mind helped him discover higher levels Curiosity and a desire to understand how things work are valuable traits in the coffee industry. Barista competitions can provide opportunities for growth and learning, but it's important to maintain a sense of humility and not let success cloud one's perspective. Hospitality as a fundamental aspect of coffee service Why baristas should strive to create meaningful experiences for customers. Building confidence and finding one's identity in the industry The blessing and burden of winning Avoid overemphasizing fame and titles in the industry How having control over the variables in coffee brewing enhances the hospitality experience. Creating an authentic coffee experience specific to a region or culture is a challenge worth pursuing. How disconnecting from social media can foster creativity and originality in coffee Links: @cedarcoffeeroasters @winston_douglas www.cedarcoffeeroasters.com www.winstondouglascoffee.com Related episodes: 290 : Making Connections in Central Africa w/ Keith White Jr of Paraiso Trading! 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee 119 : Barista Training Masterclass w/ 2009 WBC Champion, Gwilym Davies 282 : How to Listen to your Customers 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 331 : The 7 Deadly Sins of my Career 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

Jan 5, 2024

Having high standards is part of what it means to be in specialty coffee. While it is true that we need to have reasonable tolerances built into our expectations, we also need to be specific in our communication, resourcing, and expectations so people know what it is they are aiming for in the cafe. On today's Shift Break we talk about we we should be approaching setting and meeting standards in the shop and how your example and follow through is integral to your teams success. Related episodes: Pre-Closing Madness SHIFT BREAK : It's OK to Have Reasonable Tolerances Defining Excellence and Success You Need to Prioritize In-House Training! 248 : The 5 Elements of Resourcing your Team In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Jan 2, 2024

When Martin Mayorga first entered the coffee industry it was not as someone whose singular passion was the product, but the people and communities behind it that were unseen and more often that not, unrewarded for their work. He had and still has a mission to address this disparity. Born in Guatemala City to a Nicaraguan father and a Peruvian mother, Martin's early life was a mosaic of Latin American cultures and unique challenges, including losing everything to an earthquake in Guatemala and then again to a revolution in Nicaragua. This journey from Guatemala to Nicaragua, Costa Rica, Peru, and finally the United States exposed him to a variety of perspectives and challenges faced by people across these regions while eventually providing him the opportunities unique to the United States Returning to Nicaragua at 18, Martin was confronted with the harsh realities faced by local farmers and their communities. This experience was pivotal, shaping his mission to uplift Latin American communities through sustainable business practices. Leveraging his education in International Business and Finance from Georgetown University, Martin embarked on a journey to make a positive impact for farmers in Latin Americas well as consumers in the United States. Under Martin's leadership, Mayorga Organics has become more than a coffee company; it's a symbol of hope and empowerment for over 6,000 small farmers across 10 Latin American countries. The company's commitment to organic farming and direct relationships with farmers has not only improved the lives of these communities but also helped to transform consumer perception of ethical consumption in the U.S. Today we will be challenged, enlightened, and inspired as we get to explore the arc of Martin's journey and discuss the various critical components of what has gone into the mission that continues to guide Mayorga Coffee and more broadly Mayorga Organics- "To eliminate systemic poverty in Latin America through responsible trade of artisanal organic foods." Here are just some of the things we cover: Martin's entry into the coffee industry Pivotal moments in Martins diverse upbringing that shapes his world view Values and vision for addressing the gap between consumer and farmer Why we need scale to make impact Being patient and steady in your goals in spite of naysayers Giving regular coffee farmers options Competition and collaboration vs domination Considering the impact of investors on the long-term efficacy of a business What to do now to make a difference in the future Links: www.mayorgacoffee.com @mayorgacoffee on Instagram YouTube Video on Mayorga Coffee Related episodes: Sustainability Series #1 : The Farm 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 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

Dec 28, 2023

When we set goals it is usually because we have come to realize a need for change. In the cafe this can result in making a large scale transformational effort that can often fall flat, We want to evolve and grow our cafe or even ourselves but the learned behaviors that got us here stand in our way. On today's Shift Break we will talk about how evolution and change that is sustainable has to be based on small and consistent steps in the direction of your goal and how doing this in the New Year can make it your best year ever! Related episodes: Pull Out The Fridge Slow is Fast? Turning Radius What Sanding Taught Me About the Cafe Refinement Process 426: Fostering a Culture of Continuous Improvement 406 : Five Ways to Immediately Improve Your Coffee Quality In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Dec 19, 2023

Sample roasting empowers people with the knowledge of possibility locked in the coffee. Bringing sample roasting that provides for more continuity and better communication to more professionals in the value chain, especially at origin, is critical not just for how coffee's potential is achieved but how the value of that coffee is distributed. Today we explore this dynamic through the lens of the IKAWA sample roaster with Inventor, Andrew Stordy! Andrew, the inventor and founder of IKAWA, grew up in coffee growing countries including Papua New Guinea, Vanuatu and Burundi.Andrew is an engineer and industrial designer and developed the concept for IKAWA while studying Industrial Design at the Royal College of Art in London. He's dedicated years of toil to making IKAWA a reality. In this conversation we discuss the start of the company, how and why the roaster was developed, the impact it has had, and the design/iteration process that they utilize at IWAWA that helps them continue to innovate. Links: www.ikawacoffee.com @ikawacoffee Related episodes: 063 : What Your Roaster Wants you to Know w/ Rob Hoos, Author, Modulating the Flavor Profile of Coffee RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee RoR #13 : The NORM ROAST Protocol w/ Dave Baxter ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients 395: Connecting Roasters and Producers w/ Henry Wilson of Perfect Daily Grind and The Producer Roaster Forum! Subscribe to Roast Magazine! https://www.roastmagazine.com/subscribe Visit www.roastertools.com for a free e-book and the best software to help you run a roastery!

Dec 18, 2023

Hospitality is a pursuit that relies on our ability to not only offer our guests excellence in quality, consistency, and interaction, but it also relies on us being able to select tools for delivery of our service that line up with our values. Mobile apps and order ahead systems have become a part of the fabric of the coffee shop space based on their convenience and marketing potential. Beyond the question of whether you should utilize this tool, is the question of the role apps and convenience ordering systems play in hospitality and how we can integrate them in a mindful seamless way. Today we get to talk all about this with someone whose life revolves around these questions and the pursuit of delivering a solution to cafes. I am please to welcome, Joe Capone, of Espressly! Joe Capone is a Co-Founder and CEO of Espressly. Joe oversees and manages the team at Espressly as they continue to advance and sustain the mobile app ordering system for coffee shops across the US. He is an experienced software developer and previously ran a web development agency that helped clients throughout the US. Joe has a passion for using technology as the foundation to sales and marketing systems and loves how mobile apps are readily available to the masses, enabling things that we only dreamed of in years past. Here are just some of the things we cover: Developing white label apps for coffee shops Possibility to enhance the customer experience. Balancing convenience and quality Prioritization and organization using apps Backup systems to avoid over-dependence on technology Efficient order flow management and pickup stations Grace and flexibility as essential for handling mistakes and maintaining strong customer relationships. Quest for a seamless customer experience Importance of capturing data for business growth and future exit strategies. Links: www.espressly.co IG:@ESPRESSLYAPPS Related episodes: Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Dec 18, 2023

You can't always get what you want. In fact, getting exactly what you want may hinder your growth and creativity in the long run. Most of us in the cafe space work within constraints of budget, time, space, and capacity, and that is actually something to celebrate. On today's shift break we will be talking about why embracing and even applying constraints is the key to unlock your own, and your coffee shop's potential. Related episodes: SHIFT BREAK: Before you Expand 240 : What to do before your Build your Bar 181 : Organizational Self-Knowledge blog : Simplicity is the MVP of the Cafe 327: Founder Friday! w/ Phuong Tran of Lava Java SHIFT BREAK: Turning Radius In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Dec 18, 2023

The coffee market is much bigger than just specialty coffee. In fact specialty makes up just a fraction of coffee consumed globally. The advent of convenience coffee service is growing lock step with innovations in automation and that has historically make those of us in the more craft forward markets nervous. While I will readily admit to being one of those nervous and doubting people when it comes to convenience and automation, I also enjoy exploring the other side of a subject that can help balance my (maybe a whole industry's) dogmatic assumptions. To help us explore the value of these ideas and to connect to a frequently maligned segment of coffee drinkers we have returning guest and friend of the show, Tim Cox! Tim Cox is Marketing Manager for Franke Coffee Systems. He is a food and beverage professional with over 15 years of experience focusing on beverages and Specialty Coffee. With a career spanning diverse roles ranging from multi-unit retail management, restaurant ownership, product development for national brands such as 7-11, and marketing, Tim has developed his experience across multiple channels, including Specialty, QSR, and Convenience. In his role at Franke Coffee Systems, Tim is responsible for research & insights as well as product management. Here are just some of the things we cover: Tim's Career Transition The Value of Automation in Coffee Defining Specialty Coffee and Ethical Concerns The Importance of Accessibility in Coffee The forgotten segments of consumers we need to engage Automations impact on Hospitality Transferable Skills and Intentionality in Automation Balancing Excellence in Coffee with market access The Blurring Lines Between Commercial and Specialty Coffee How convenience and automation can help elevating the Average Expectation in Coffee Links: www.franke.com Tim on IG @booksandbanjos Related episodes: 445: EVOLUTION OF THE MACHINE-BARISTA RELATIONSHIP W/ RYAN WILLBUR OF SYNESSO COFFEE SYSTEMS 400 : The Values of Speed and Service w/ Jaime Denney of Scooter's Coffee 263 : Founder Friday w/ Mike McFall, Co-Founder of BIGGBY Coffee! 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major Cohen Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Dec 14, 2023

In this second part of our 2 part Founder Friday we switch gears with Doug Zell, founder of the iconic coffee company Intelligentsia Coffee. In the years that followed the acquisition of Intelligentsia, Doug entered into a new era of creativity related to food, coffee, and his passion for cycling. With his friend and fellow cycling enthusiast Chris St. Peter, they founded the Meteor. The vision began with a desire to create a beautiful environment that combines all the things they love under one roof: delicious ingredient-driven food, thoughtfully chosen wine, carefully prepared coffee, and, bicycles. The hope is to build a community that enjoyed these same pursuits. Their motto? - Espresso | Champagne | Chain Lube In this episode we focus on the this new venture, how it came to be, the challenges of a multifaceted concept, the lessons and wisdom earned from 20 years of coffee leadership, and how that, plus the same spirit to innovated and create, has helped the Meteor Succeed. We discuss: The chance meeting and common interests that started The Meteor Building a team of great people who understand different aspects of the business Keeping the menu and offerings tight and well-executed Why opening a coffee bar with just coffee and pastries may be challenging in today's competitive market. How creating a sense of community and connection is a rewarding aspect of running a multifaceted concept. Looking to the future of coffee shops and advise for those entering in to the market. Links: www.intelligenstia.com www.themeteor.cafe IG @doug.zell Related Episode: 448: Founder Friday! Part 1 "Switching Gears" | w/ Doug Zell of Intelligentsia and The Meteor! 387 : Innovation and Building a Better Coffee Business w/ Miranda Caldwell 179 : What you MUST Know About Employee Culture w/ Stan Slap 179 : What you MUST Know About Employee Culture w/ Stan Slap 329 : How to Teach Company Values to Your Staff Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Dec 14, 2023

The landscape of specialty coffee has been influenced by many people and companies over the last few decades. The foundations of the standards and methods we use now, at one time, were merely ideas waiting for someone to put them into action. In the class of companies operators that have championed that exploration one of the most influential was Intelligentsia Coffee under the leadership of founder Doug Zell. Doug Zell is the founder of Intelligentsia Coffee and the Meteor Cafe. In 1995 he and Emily Mange founded what was just a small roastery and cafe in Chicago. Through a passion for design, coffee, and innovative hospitality Intelligentsia became an iconic brand with retail locations and roasting operations across the country and an influence in coffee that has inspired countless professionals globally. Intelligentsia was an early innovator of Direct Trade, and has boasted progressive design and service concepts that have challenged the status quo of training and hospitality in the industry. Included in their staff of some of the best green buyers, baristas, and managers, including a WBC Champion. It is virtually impossible to measure the impact and contribution to coffee culture Intelligentsia has had and so much of it comes from the original values and goals that the company was founded on and the ability to develop a team to scale that vision. In this first part of our 2 part Founder Friday we will be talking with Doug and focusing on the years of 1995-2015 and the establishment and growth of Intelligentsia Coffee all the way up to the acquisition of the company by Pete's Coffee. In part 2 we switch gears with Doug and talk about how he pivoted to start the unique concept of The Meteor Cafe. We discuss: Doug's entry into coffee and the coffee business The original store, concept, and values Growing in Chicago and working to lead with design How Doug grew his leadership and the Why culture is a critical aspect of building a successful business Having confidence in your ideas and the ability to endure the challenges of a startup Competition's role in company culture and the barista craft Balancing local and national perception How expansion can creates opportunities for growth and economic success. Links: www.intelligenstia.com www.themeteor.cafe IG : @doug.zell Related episodes: 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee 401 : Founder Friday! w/ Jack Benchakul of Endorffiene in Los Angeles 017 : Founder Friday w/ Jonathan Rubinstein of Joe Coffee: Entrepreneurship | Coffee Business | Hiring | Barista Culture | Growth 375 : Founder Friday! w/ Roland Horne of WatchHouse 219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 444: Founder Friday! w/ Julia Peixoto Peters of Peixoto Coffee, Arizona 330 : Establishing Systems in Your Coffee Shop Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Dec 14, 2023

The pursuit of excellence drives us to create very stringent standards for our coffee, service, and businesses. There is nothing wrong with this, except for when it becomes so narrow that it chokes out the life of the café, pushes people away and ends up, creating the opposite result then we intended. On today's shift break we are going to talk about why it's OK to have reasonable tolerances in the café and how having them is actually necessary to achieve excellence in all areas overtime Related episodes: 436: STOP BURN OUT! AND MAKE WORK EFFORTLESS W/ GREG MCKEOWN | BEST SELLING AUTHOR "EFFORTLESS" 435 : ENCORE! IT'S OK TO BE THE BOSS, W/ BRUCE TULGAN 432 : HOW TO WIN IN SPECIALTY RETAIL COFFEE 427 : ENCORE EPISODE: WHAT YOU MUST KNOW ABOUT EMPLOYEE CULTURE W/ STAN SLAP 426: FOSTERING A CULTURE OF CONTINUOUS IMPROVEMENT In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Dec 12, 2023

The world of coffee trade and commerce is complex to say the least. The difference between a business that succeeds and one that flounders is largely based on how well we know the business of coffee and how we move wisely within it as we establish and grow our shops and roasters. The consistent nurturing and success of our business has a ripple effect that will help the whole supply chain. Certainly it is not overstating the case that, if we want to have true sustainability then we in specialty coffee need to be about the business of coffee as well as the craft itself. But where do we start to gain this understanding? To help us view this world in a clearer light I am thrilled to welcome Maxwell Colonna-Dashwood to KTTS! Maxwell Dashwood's fascination with coffee began in Melbourne, Australia, in 2007. Returning to the UK, he co-managed a coffee events company and opened Colonna & Small's, a Bath-based coffee shop with a focus on curated, changing coffee menus. Maxwell founded and runs the Colonna Coffee roastery, and has recently opened a Colonna & Small's location in London. He also works on different coffee research and development projects. An acclaimed figure in the industry, Maxwell is a three-time winner of the UK Barista Championships and has co-authored academic papers on coffee. He's also the co-author of "Water For Coffee," a study on the impact of water on coffee taste, and "The Coffee Dictionary," an accessible guide to coffee terminology. His most recent book, "The Business of Specialty Coffee," combines his business experiences with an exploration of the coffee supply chain. Here is just some of what we discuss in this episode: The need for business knowledge Maxwell's career development Why write this book? Unicorn business vs the preferable "good" business Various business models Fast vs slow growth Specialty coffee's need for the brick and mortar cafe Sustaining a business to fulfill your vision Links: Buy the book: www.scottrao.com Follow: https://www.instagram.com/mcolonnadashwood/ https://colonnacoffee.com/ Related episodes: 082 : Knowledge and Flavor w/ Cosimo Libardo 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 239 : 5 Best Practices for the Best Small Business w/ Henry Lopez 223 : Building a Financially Resilient Business w/ Andrew Carroll 017 : Founder Friday w/ Jonathan Rubinstein of Joe Coffee: Entrepreneurship | Coffee Business | Hiring | Barista Culture | Growth Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Dec 7, 2023

The holiday rush is in full swing and many of us (most of us) are trying our best to just survive the frenzy. Shops are full of customers as well as friends and visiting family of our customers and it is a great time to not just survive the craziness but to increase our intentionality, presence of hospitality, and care for our staff and guest in spite of the pressure. Today on Shift Break we will be talking about how we can plan our energy, presence, and lean into ways to make the holiday time more than just a profitable time for finances, but also a time where we are reinforcing our values and bringing the our best selves to the work of coffee. Related episodes: 058 : Holiday Hospitality 254 : Holiday Hospitality Part 2 084 : Crushing the Rush : Tips and Best Practices for Busy Times 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 Episode 32: Making Order Out of Chaos Episode 57: SOPs FTW In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Dec 6, 2023

As the tools we use to craft coffee multiply, so too does the need for companies to keep the machines running well. Service techs are an essential segment of the industry and in an industry based on hospitality and service, it is important that a tech is able to not just diagnose and fix machines, but is able to work with people in a way that reflects the values of hospitality that equipment is meant to help produce. I am thrilled to finally get an opportunity to talk with someone whose history in coffee and mission with his company has been focused on community and a people-first culture from the beginning. Excited to welcome the co-founder of Black Rabbit Service Co., Jason "Double J" Johnson! Double J has been quite a while. Starting as a teenager in the mid 90's, he developed a deep passion for coffee, food, and hospitality. After moving to Portland Oregon in 2001 he worked for a handful of coffee houses (large and small) until finding work as a coffee technician for Stumptown Coffee. After a decade of honing his tech skills at Stumptown he is now a co-owner of Black Rabbit Service Co. Fast forward a few more years, Double J is now the writer, producer and host of Coffee Breath - A food and travel show based around coffee and cafe culture. Today we will be chatting about Double J's career, how he learned the industry and began tech work, the founding and development of Black Rabbit, and how they serve both their clients and their team with empathy and expertise. Links: www.blackrabbitservice.com www.coffeebreathshow.com Listen to these episodes next: RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee 240 : What to do before your Build your Bar 238 : Leading, Hiring, and working with your Coffee Tech w/ Hylan Joseph 128 : Terry's Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Dec 1, 2023

We are obsessed with innovation that tends to solve problems that are increasingly inconsequential to the customer. A race to put coffee in virtually any context all in the name of convenience may bring coffee to more people, but what does it do to the value of the coffee when we remove virtually all customer generated investment into the process. Today on Shift Break we will be talking about why a bit of inconvenience is ok and, in fact, may be a needed thing to allow the customer the buy in, personal investment, ritual, and connection with the product we are, in my opinion, rushing to devalue through wasteful mindless mass consumption. In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Related episodes: Sustainability Series #4 : Consumer BLOG: Getting out of Work 432 : How to Win in Specialty Retail Coffee Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Nov 30, 2023

Taking what you have learned over many years of working in coffee and creating your own roasting and cafe business is no easy task. It requires a strong enough "why" and a vision for the people that the roastery and shop wil serve. Cody Gordon did just that with the founding of Cerberus Coffee in Jacksonville, Oregon. In this conversation Cody and I discuss the journey taken from barista, manager, wholesale manager, and finally roaster and owner. We talk especially about the recent scaling of Cerberus, and the impact it has on how Cody and the team can serve their community and make a difference through community, good business, and great coffee. Links: www.cerberuscoffeeco.com https://cerberuscoffeeco.com/pages/the-wizard-cat-project IG: @cerberuscoffeeco Related episodes: RoR #6: Buying Less and Doing More w/ Ever Meister RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind" 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters Subscribe to Roast Magazine! https://www.roastmagazine.com/subscribe Visit www.roastertools.com for a free e-book and the best software to help you run a roastery!

Nov 28, 2023

The magic baristas can render from coffee relies on not just their skill and the incredible efforts from producers and roasters, but also on the quality of the equipment they have to work with. Over the past couple decades the quality and consistency of machines has improved in massive ways. Much of the reason for this lies with the way machine manufacturers and baristas have evolved their relationship on to the other. Today we will explore this evolution with the VP of Synesso Espresso Machines, Ryan Willbur! Ryan Willbur has been working within the Specialty Coffee Industry for over 15 years. His career has taken him from barista, to Account Management, Marketing, Sales, and Leadership. Along the way, Ryan has been a competitive barista, a coffee roaster, and has spent many hours learning and sharing about the technical workings of espresso and coffee equipment. Ryan is currently the Vice President of Sales & Marketing for Synesso Espresso Machines. In this role, he travels the world, building relationships with customers, and working to understand coffee culture in various markets. From his perspective, people are the core of the coffee industry, and Ryan believes wholeheartedly in building relationships as the best means of doing business. Today we are talking about the how machines, barista culture, and the industry have been shaped by the way we communicate and serve each others needs along the value chain. Links: www.synesso.com Ryan on IG: @RWILLBUR Listen to these episodes next: 238 : Leading, Hiring, and working with your Coffee Tech w/ Hylan Joseph 405: Beyond the Schedule w/ Wil Brawley of Schedulefly 089 : La Marzocco USA General Manager, Andrew Daday : Leadership, Innovation, service, heritage 408: Coffee Tools, Music, and Serving the Community w/ Anita Tam of Slow Pour Supply Co. Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Nov 24, 2023

Between the moment a farmer hands over their crop, to the moment a barista hands a customer a cup of that same coffee, there is a complex system that will either bring hope and equity to those most vulnerable, or reinforce the hopelessness that is too common with those who cultivate the coffee we love. Today's guest grew up seeing this hopelessness on her families farm and decided to do something about it. I am so excited to welcome to the podcast a leader in innovative trade models and the owner of Peixoto Coffee, Julia Peixoto Peters! Julia Peixoto was born and raised in a coffee farming-family in Southern Brazil watching her father and relatives give their lives to produce the best coffees they could but, when it was time to sell those coffees, they were at the mercy of the ups and (mostly) downs of the commodities market. Julia wanted to do better for her family and farmers in her region, changing the equity of the coffee trading game from the middleman to the farmers, who bear the brunt of the risks involved in farming and harvesting coffee. Julia and her husband Jeff left their promising corporate careers to start Peixoto Coffee in Arizona in 2015 to produce, import, roast, and bring to the market coffees farmed at their own family-farm, challenging the status-quo of the market and the traditional profiles expected of Brazilian coffees. We discuss: Julia's life on the coffee farm The hardships producers face Leaving her career for her higher calling in coffee Developing skill and finding mentors Running a coffee shop with a deeper narrative The first steps in vertical integration The challenges of leadership and importance of systems Having faith that you can figure it out Sustainable relationships and long term commitment Hiring staff to represent the vision and story Links: www.peixotocoffee.com Instagram: @peixotocoffee Related episodes: 288 : The Truth behind Cheap Coffee w/ Karl Weinhold 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 413 : Coffee E ducation and Training at Origin w/ Fabiola Solano of Soy Barista 348: Founder Friday! w/ Benito Burmudez of Cafe Unido, Panama City, Panama! Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Nov 23, 2023

The coffee shop environment is filled with more that just coffee. It is a swirling mix of emotions, thoughts, expectations, communication, action, interpretation of actions, and everything in between. In other words...Relationships. The hardest part of coffee is the people they say. And while it may be true, it is also true that people are integral to coffee and to the joy and fulfillment of the experience. On today's annual thankfulness themed Shift Break we will be talking about how the relationships and resources we have now are both a weight of responsibility but also a necessary fuel that we and the business are designed to run on in order to find sustainable success. Happy Thanksgiving! -Chris In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Related episodes: Thankfulness and Giving Energy to the Positive Priorities and Deep Thankfulness 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown The Miracle of the Mundane: How curiosity helps our sustainability Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Nov 20, 2023

Why do we overcomplicate things? Certainly details matter with SOPs , recipes, etc...but communication to our customers and staff can often be more confusing than helpful in delivering the impact and purpose we intend. The coffee shop is a dynamic place with a ton of inputs and noise swirling together. Having a simple clear way to communicate will help cut through the noise. Today we will be exploring how to do just that, and in turn how simple communication and messages can bring big results for cafes. I am happy to be joined today by author and expert in simple messaging, Ben Guttmann! Ben Guttmann is a marketing and communications expert and author of Simply Put: Why Clear Messages Win — and How to Design Them. He's an experienced marketing executive and educator on a mission to get leaders to more effectively connect by simplifying their message. Ben is former co-founder and managing partner at Digital Natives Group, an award-winning agency that worked with the NFL, I Love NY, Comcast NBCUniversal, Hachette Book Group, The Nature Conservancy, and other major clients. Currently, Ben teaches digital marketing at Baruch College in New York City and consults with a range of thought leaders, venture-backed startups, and other brands. In our talk we cover: The reason and ways we over complicate massages What makes a simple message impactful The negative impact of too many words How do we ensure the right result from our communication? Nobody cares and the paradox of choice Applying constraints to challenge ourselves The perception of confidence We can only care about so much Links: Buy the book : Simply Put! www.Benguttmann.com Ben Guttmann on LinkedIn Listen to these episodes next: 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner 432 : How to Win in Specialty Retail Coffee BLOG: Good Communication is "For Here" 321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Nov 16, 2023

Do we care what our customers think? If so, how do they know? When you talk to almost any operator of a cafe you will hear them say that they value the customer and their feedback. The question though is how are the customers supposed to deliver it and are you making it easy for them to do so? On today's Shift break we will be talking about how we can pursue customer feedback in a clear and meaningful way that builds trust, connection, and a sustainable coffee shop. Listen to these next! 282 : How to Listen to your Customers Feedback Culture : Making feedback a part of what you do not just something you sometimes do 196 : Understanding Customer Preferences w/ Peter Giuliano In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Nov 14, 2023

You hear it everywhere. Owning and running a business is hard, taxing, a battle even. And while there is truth to this, it is not the whole truth. In the entrepreneurial journey we have accepted, with no degree of irony, that it is a miserable business bringing joy to our communities through coffee. Don't buy it. Today we are going to be talking about the transformational role that confidence, celebration, and joy play in not only helping your business succeed, but in allowing you to find fulfillment and life through the running and growing of it. This is an incredibly important truth that needs to be given priority in our daily lives. Lets embrace confidence, celebration, and joy together through coffee! Listen to these next: 008 : Finding Joy in Coffee w/ Nathanael May 317 : Encore Episode: Death by Comparison 227 : Connecting with Hearts and Minds Emotions, Self-Sabotage, and Telling Ourselves the Truth 394 : Happy Coffee People w/ Wendelien van Bunnik 181 : Organizational Self-Knowledge Over Optimization Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

Nov 10, 2023

High expectations are fine as long as they are coupled with the resources and tools to actually achieve them. No position in the cafe gets the short end of the stick of resourcing than the cafe manager. As baristas watch their manager lose their mind, they in turn pass on the opportunity. Come be a manager where there is more stress, more work, less time to do it, and more expectation. No thanks. Today on Shift Break we will be discussing how you can set up your manager with the structure and time they need to thrive in the role. Who knows, maybe people will actually see the position as an attractive role to aspire to rather than one that receives their pity. In my consulting work through KTTS Consulting , management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Keep the conversation going! Listen to these episodes next: 261 : The Basics of Managing Managers 435 : Encore! It's OK to be the Boss, w/ Bruce Tulgan 425 : Some Thoughts on Supporting Your Manager 383 : How to Train a Manager Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Nov 7, 2023

A coffee shop cannot survive without having excellent operational systems and tools that bring together and make consistent all the craft, values, and magic we want from a cafe experience Just like the work of a barista, 75% of what we do in ownership and leadership has to do with the things that happen off bar. The foundations of business. How we create, employ, and refine structures means the difference e between realizing potential and courting disaster. Today we are going to be talking with the great Laila Ghambari. An expert in operations and coffee shop training and management, all about achieving what she calls operational excellence. Laila Ghambari has nearly 20 years of specialty coffee experience. She won the prestigious title of United States Barista Champion in 2014 and was elected member of the Executive Counsel for the barista guild from 2012-2016. Her experience is in running multi-unit retail operations, training and education, as well as team and organizational leadership. This year Laila founded "by Laila Ghambari", her coffee and consulting business that is Providing Simple Tools Every Coffee Shop Needs to Achieve Operational Excellence. ​In this conversation we cover: ​🔑Laila's family legacy of coffee ​🔑Pursuing education and training ​🔑How winning the US barista championship helped her mindset approach to achievement and ​🔑Lean management and the role of gemba kaizen ​🔑managment of multi-unit retail ​🔑Defining operational excellence ​🔑Tools to begin and tools Links: www.lailaghambari.com IG: @LAILAGHAMBARI Listen to these Episodes next! SHIFT BREAK: Defining Excellence and Success 330 : Establishing Systems in Your Coffee Shop 057 : SOP's FTW! Success through Standard Operating Procedures SHIFT BREAK: Pull Out The Fridge 424: Developing Menu and Hospitality Guides 375 : Founder Friday! w/ Roland Horne of WatchHouse SHIFT BREAK: Ineffective Training Thank you to our amazing sponsors! www.groundcontrol.coffee www.pacificfoodservice.com

Nov 2, 2023

Quality is subjective. What is not subjective though, is that quality matters. That begs the question, how should we define quality and pursue it in an age of coffee where we want both excellence and inclusivity of expression of preference. Today on Shift Break we will be talking about why quality still matters and how we should think about what, how, and for whom are we crafting these coffee experiences. Related episodes: 406 : Five Ways to Immediately Improve Your Coffee Quality 393 : The Tyranny of Taste w/ Kosta Kallivrousis RoR #20 : Challenging the Status Quo w/ David Lalonde of Rabbit Hole Roasters, Montreal, Quebec 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 282 : How to Listen to your Customers Prioritize In-House Training and QC 426: Fostering a Culture of Continuous Improvement The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Oct 31, 2023

Working in coffee, you come across a lot of unexpected career pitfalls. Things that you may not have expected that can lurk just around the corner and lead us off track in our careers and our businesses. That should scare us. At least it should make us vigilant to pay attention and walk out our careers in a way that avoids these dangers. Today on this slightly Halloween themed episode we will be talking all about what I believe are the major coffee career and business pit falls to look out for and what to do to protect yourself from getting caught in their trap. We cover: The Industry Insecure bosses The path of least resistance Comparison Anger and lying to yourself Over commitment and boundaries Related episodes: When "Going above and Beyond" goes too Far Service, Spite, and Compromise 317 : Encore Episode: Death by Comparison 267 : The Power of Delegation Special: Grossest Stories from the Bar Blood Sucking Bosses! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Oct 26, 2023

More than 23k youth age out of the foster care system each year. Many of these young people, because of the trauma and instability, end up at higher risk of addiction, homelessness, financial instability and worse. One man whose own past parallels those he seeks to serve, has been working to change this seemingly hopeless cycle through founding a coffee business that serves these youth and gives them a better chance for a brighter future. Miah Sommer is a social entrepreneur and the founder and Executive Director of Astute Coffee (formerly The Bike Union), a non-profit coffee shop that provides workforce development and life skills to youth who have been impacted by the foster care. Sommer is the past recipient of the Donna Tubach Davis Children's Advocate Award from Child Saving institute. He was also a speaker with TEDxOmaha, and has taught a workshop at Homeboy Industries' Global Homeboy Network in Los Angeles, CA. The Bike Union is a winner of the Excellence in Innovation through the Omaha Chamber of Commerce. Sommer Lives in Omaha with his wife Katie and their sons Henry and Charlie. Today we will be getting deep into the story of Astute Coffee, the stories of the people in it, and how it has evolved and made a real difference. An astute observer will see , that hospitality is about empathy, seeing in others a sameness and using this perspective to serve their needs with every cup we make. I hope this episode inspires you to reach out, pay attention, and soften your heart to all the humans we serve and serve with. ( -This episode has potentially sensitive content -) Links: www.astutecoffee.org IG: @ASTUTE_COFFEE Related episodes: 180 : A Conversation with Rugid Grind Founders, Brian Washington and Averett Barksdale 192 : Freedom through Coffee w/ Esther Hope-Gibbs of Manumit Coffee 262 : Understanding the Homeless Community w/ Natalie Harris, Executive Director of The Coalition for the Homeless 106 : Changing Lives Through Coffee w/ Pamela Chng of Bettr Barista Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Oct 26, 2023

It can be difficult to tell the difference between and employee who is not the right fit for your business, vs a barista who is is simply not the right fit for the role they are in. Many great employees have been unduly let go, passed over, or simply remain in ill-fitted positions because their boss is not able to tell the difference or may to even be paying enough attention to notice and take the right next action. On todays Shift Break we will be talking about how to discern between employees who need opportunity and shifting to flourish and those whose performance is not just a problem of execution but a sign of a deeper cultural and values clash. Knowing the difference could not only save their job but also your business. Related Episodes: 121 : Working from Your Strengths w/ Strengths Finder Guru, Lisa Cummings 278 : Making great Hiring Decisions 314 : The 6 Essential Qualities of Coffee Shop Leaders 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee 437 : The New Age of the Barista: Mindsets + Habits for Success The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Oct 24, 2023

Opening a running a successful cafe is no easy task. I requires passion as well as attention to the details around systems, relationships, and being able to grow yourself as a leader in that environment. Today we are going to be exploring one owners journey who not only has done this well, but has just published a book about her experience that gives others insights and tools to find success in their shops! Erin Young is the founder and CEO of Red Buffalo Cafe in Silverthorne, CO. A passionate small business owner and advocate, Erin has actively worked to build kind, conscious, and responsible communities. She has experienced the challenges and opportunities faced when considering improvements to business planning, recruitment and hiring, and other features that contribute to long-term business success. In addition to being a business owner, Erin is an active community leader who has served on several local non-profit boards and as a local elected official for various jurisdictions. Erin loves the outdoors and spending time with her family. Erin holds a master's degree in public administration from the University of Colorado Denver, School of Public Affairs. Erin's new book, The CEOwner, is the chronicle of Red Buffalo Cafe from inception to today. Additionally, it is a checklist for starting and succeeding in a small business. The CEOwner will approach business ownership using the lens of conscious business techniques and community improvement. In it she also covers the process of building and planning your business profile from the very beginning; moves along to suggestions in ethical business management; and finishes with how to create a legacy beyond you as the business owner. In this conversation we talk about Erin's journey and dive into the books main message and insights. I know this will be an encouraging episode! Links: https://redbuffalocafe.com/ https://redbuffalocafe.com/order-shipped-1/ols/products/the-ceowner IG: @redbuffalocafe Related episodes: 239 : 5 Best Practices for the Best Small Business w/ Henry Lopez 387 : Innovation and Building a Better Coffee Business w/ Miranda Caldwell 184 : Making Great Business Decisions w/ Dave Stachowiak 416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee 414: Secret Ingredients for a Successful Coffee Shop Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Oct 19, 2023

Once we see that there are changes that need to be made tyo improve our shops, we can tend to either freeze under the enormity of the task, or we can respond by going all out in a fast and intense bid to fix that area. In reality, neither of these approaches lead to great results. On today's Shift Break we will be talking about how we should be approaching making changes in the cafe by making Minimum Viable Changes over time and in the direction of our goals. Related episodes: 399: Encore Episode! How to Change Things in the Cafe 307 : 10 Simple ways to Level Up your Coffee Shop 291 : What to do if Your Baristas Wont Listen to You Embrace the Fallout Turning Radius Limiting New Things The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Oct 17, 2023

What does it take to be successful as a barista or even just a coffee professional today? I believe the main differentiator for cafes is the experience and the main differentiator for baristas is how they approach their role. This will determine what they can glean from their current position and who they become in the process of carving out a career in coffee beyond the barista role. In this episodes I will be exploring some critical habits, attitudes, and mindsets that baristas must embrace to be successful and fulfilled as baristas in today's cafe landscape. Owners, managers, and leaders take note, even though I believe we all must hold ourselves accountable, the things we discuss are 100% things that your can help facilitate. Related Episodes: 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career 162 : Discussing "Baristastainability" w/ Jenna Gotthelf of Counter Culture Coffee 347 : Brewing Coffee and a Career w/ U.S. Brewer's Cup Champion, Elika Liftee 331 : The 7 Deadly Sins of my Career Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Oct 13, 2023

As we focus this week on balance and taking stock of the levels of energy and effort we put into our cafes, we must also consider the type of work we are taking on and how it alligns with our values and how we find meaning in it. On today's Shift Break we will be talking about the place rest and meaningful work has in helping us find fulfillment in the midst of the efforts Related episodes: 111 : Self Care 101: Taking care of yourself while taking care of others 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Oct 11, 2023

How many times have we heard that we are supposed to give work our all? Give 100% or even 110%? And then we wonder how it is that professional baristas, managers, and owners burn out on a regular basis. I'd say it is high time we look at how we take on the work of the cafe work so that we can care for the health of ourselves, our people, while at the same time achieve even greater results. Too good to be true? Well today we will be talking with returning guest, author, speaker, and the world's leader in the subject of meaningful work, Greg McKeown! Greg McKeown has dedicated his professional life to uncovering counterintuitive ways to be very successful–without burning out. In this pursuit he has written two New York Times bestsellers, "Essentialism: The Disciplined Pursuit of Less", which has sold over one million copies and been voted by Goodreads as "The #1 Leadership and Success Book to Read in a Lifetime" and "Effortless: Make It Easier to Do What Matters Most". Together they have been published in 37 languages. McKeown is an exceptional public speaker and has spoken to hundreds of audiences as he has traveled to 40 countries around the world, including Apple, Facebook, Google, Microsoft and Nike as well as TED Fellows, SXSW and more He's the host of The Greg McKeown Podcast which has been ranked in the Top 5 of all Self Improvement podcasts and Top 10 in all Educational podcasts His work has been covered in print media including in The New Yorker, The New York Times, Time, Fast Company, Fortune, Politico, Inc., and Harvard Business Review. It's been covered on NPR, NBC, FOX and many times on The Steve Harvey Show. McKeown served for 7 years as a Board Member for Washington D.C. policy group Resolve and as a mentor with 2 Seeds, a non-profit incubator for agricultural projects in Africa. He has also been a speaker at non-profit groups including The Kauffman Fellows, Net Impact and Stanford University where he co-created the popular class, Designing Life, Essentially. He serves as a Young Global Leader for the World Economic Forum. He recently moderated a session at the Summer Davos in China called, Unpacking Social Innovation Models for Maximum Impact, and served as a panelist at the Sharpening Your Creative Edge working session at the Forum. McKeown did his Masters of Business Administration at Stanford's Graduate School of Business, his Global Leadership and Public Policy certificate at Harvard University's John F. Kennedy School of Government and is currently doing doctoral research at the University of Cambridge. In this episode we discuss: Why we burn out at work The revolutionary 85% rule and why margin matters Trust as the engine of business Identifying the priorities and taking first steps Case studies in effortless thinking across time Focusing on the lighter way vs the heavier way An incredible personal story from Greg's own family How we can lead others into effortless work 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 420: Design Meaningful Roles in the Cafe 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters Prioritizing your Work The Power of "No" Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Oct 5, 2023

Whether or not you are familiar with the 80's anti-pot commercial this episode references or not, the fact is that those who we lead are looking at the example we give them in our own performance. Even if we are not doing the same work. It is the way we conduct ourselves in any work that will influence the way others do their work. On today's Shift Break we will be exploring why your example is the primary way we can either inspire people to excellence, effectiveness and growth, or give them permission to allow low performance and standards for themselves and their work. Related episodes: 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 291 : What to do if Your Baristas Wont Listen to You 248 : The 5 Elements of Resourcing your Team 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Oct 4, 2023

Fully stepping into your authority is an act of service. Your position as a leader is meant to serve those you lead. But if you do not think it is ok to be the boss, you will simply be a bad an ineffective boss vs one that takes a strong, caring, and clear approach to the position. One of my favorite authors on management is Bruce Tulgan who wrote the book "It's OK to be the Boss. We had him on the show back on episode 28 in 2017 and I believe his work and message is an absolute must for us in specialty coffee retail. Bruce is the founder of Rainmaker Thinking and the author of more than 20 books including the best selling "It's OK to be the Boss" and "The 27 Challenges Managers Face" He is regarded the world over as a leading authority on management and leadership and is a regular contributor to Harvard Business Review and many other international publications. In this encore episode you will here both the original episode from 2017 as well as som commentary from myself on how to digest and apply these principles. Links: www.rainmakerthinking.com Bruce on LinkedIn Related episodes: 226 : The Art of being Indispensable at Work w/Bruce Tulgan 141 : The 27 Challenges Managers Face w/ Bruce Tulgan 378: 5 Areas to Develop in Managers 261 : The Basics of Managing Managers 244 : Top 10 Ways to Lose Employees Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Sep 29, 2023

Tanzania is well known the world over for growing and exporting wonderful and iconic coffees. Mostly every coffee professional has enjoyed a Tanzania Peaberry coffee. Yet, much like most coffee farming countries, Tanzanias internal consumption nd availability of great roasted coffee to locals was limited at the very best. Enter Leo Ferreira and Puzzle Coffee Shop. For the past 8 years now Leo, his wife, and team have been running and growing Puzzle Coffee as a hub of coffee education, excellence in roasting, quality, and hospitality. In those years Puzzle has been a catalyst for change in Tanzania as they source great local coffee, and origins beyond to expand horizons invest in the community. Leo is a certified AST in both roasting and Barista, a Q-Grader, a post graduate of the Coffee Excellence Program, and a sought after consultant/trainer. In this discussion we talk about the journey of putting it all together, lessons learned, keys to success, and what pieces of the puzzle Leo and the team are currently working on putting together. Links: @leomarinhoferreira https://www.puzzlecoffeeshop.com/ Related episodes: 247 : Founder Friday! w/ Ritesh Doshi, CEO of Spring Valley Coffee, Nairobi, Kenya 332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia 289 : Founder Friday w/ Ochen Simon Eidodo of Chariots Coffees, Uganda! 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 066: Shaping and Developing your Team w/ Beth Garrison Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com Reach out to KTTS! chris@keystotheshop.com

Sep 27, 2023

Fine robusta has been the hot topic of conversation in the specialty industry these last few years and for good reason. What was once relegated to the sidelines has been showing up on offering sheets and coffee menus of some of the world's best importers and roasters. With this in mind, knowing how to approach and roast this species of coffee is critical. As robusta secures its place in specialty coffee we need to do our part to do it justice when we bring it into our roastery and offer it to our customers. On this Rate of Rise we will be talking all about fine robusta with Cleia Junqueira! In 2005, Cleia's coffee passion ignited in Brazil, as she owned and operated her independent café training baristas. She partnered with the Beehive Institution Young Service, offering training to underprivileged youth and later produced an educational coffee DVD. Joining the Brazilian Association of Coffee Baristas (ACBB) in 2007, she judged barista championships and enhanced her coffee knowledge until late 2012. Cleia then coordinated at the Coffee Preparation Centre at Sindicafé-SP, earning a CQI Licensed Q-Grader Certificate in 2012 and becoming a Q-Robusta Grader in 2017. From 2017 to 2019 Cleia served on the SCA-UAE board of directors and spent six years, as a WCE Certified Judge. As Coffee Planet's Head of Coffee, she managed quality control and became well-versed in Middle East Coffee Industry Trends and Consumption while actively supporting the International Women's Coffee Alliance (IWCA). In this conversation we talk about our changing perceptions of robusta, how does it behave differently from arabica, what goes into roasting it well, and how can we ensure we are doing it justice with the tools at our disposal both in the roastery and the shop. Links: www.cleiajunqueira.com Cleia on LinkedIn Related episodes: ROR #24 : Perspectives on Roasting for Espresso w/ Jaroslav Tuček of Doubleshot, Czech Republic RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript Subscribe to Roast Magazine! https://www.roastmagazine.com/subscribe Visit www.roastertools.com for a free e-book and the best software to help you run a roastery!

Sep 27, 2023

We love to talk about setting each other up for success and pursuing excellence in what we do. In some ways we are like the person trying to order food in english to a server who does not understand the language, instead of translating, we think we should just say it louder and slower. Which makes things way worse. They are fine words, but without telling people what they mean, they become meaningless. On today's shift break we will be talking about why defining these terms before we use them in the shop is necessary for buy-in, good communication, and to achieve a specific level of excellence and success. Related episodes: 424: Developing Menu and Hospitality Guides 123 : The 10 Essentials of a Barista Manual 167 : Handing off the Shift : 4 Tips to Avoid Chaos 057 : SOP's FTW! Success through Standard Operating Procedures The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Sep 24, 2023

How do I find loyal staff and win loyal customers? This question and many like it has been asked thousands of times as we deal with incredible amounts of turn over in our shops. We have tried tricks, incentives, benefits of all kinds but they never seem to quite do the trick. Same with customers, we offer deal, discounts, and specials, and dance whatever dance we think will get them to come back and be engaged. Today we are going to be exploring the idea of winning staff and customer loyalty and what it truly takes to achieve this in a responsible and effective way. We cover: Why we assume people want to leave How to think about people Communicating value and proving value through action integrity in other's focused operations Start by caring about the people you want to care Earning vs winning Related episodes: 244 : Top 10 Ways to Lose Employees 390 : 7 Ways to be Consciously Competitive Differentiation Takes Time! Customer Loyalty Getting Them In By Getting Out! You are not your Competition 181 : Organizational Self-Knowledge Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Sep 22, 2023

Cafe standards are often a jumble of various people's ideas sourced from both far flung areas of the industry and the past habits of new staff. We are in a constant cycle of sending people away to outside places to learn what to do within our own walls. The problem with this is that we are constantly dependent on outside input but never truly using resources to build our own systems and standards that bring clarity and stability to the shop. On today's shift break we will be talking about why you need to focus on and prioritize developing in house quality control and training standards vs perpetually outsourcing these things to your roaster, a consultant, or a certifying body. Related episodes: 339 : What Good Barista Training Produces 301 : Hiring and Training for Excellence Blog post: Grocery Shopping and Training Success 235 : 4 Tips for Training your Staff 191 : Retraining your Staff on new Standards The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Sep 20, 2023

It is a new era is specialty retail coffee. Great coffee can be found very easily in most major cities and people are making better coffee at home than they ever have. Add to this the ubiquity of RTD (Ready to Drink) coffee and a wide variety of convenience products. The retail coffee shop, with baristas making drinks and serving those drinks to customers, sits amongst this saturation with a problem, how do we create value? How do can you win in specialty retail coffee? On this episode we are going diving into some extremely important ways that you can not only stand out in a crowded marketplace, but give the customer unmatched value that draws their repeat business, and you sustainable success. Enter with an open mind and determine ahead of time, that if something resonates with you, that it will be the first step of your consistent pursuit to apply it and let it change you and your business. We talk about: Hospitality as priority Why convenience products are actually an indictment of the cafe Values and your digital identity Keeping marketing promises True accessibility and death of ego Listening to your customers Leadership reformation in the shop Keys to the Shop Coaching and Consulting! Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Sep 14, 2023

The world of hospitality is filled with people who are either a great fit for the field, or not. Problem is that, for the number of coffee shops in operation today demand for great people is way higher than the supply. So how do we make sure we are hiring the best fit for our business? Today on shift break we will be exploring the number one most important thing you need to discover about a person before bringing them on to the team. Related episodes: 329 : How to Teach Company Values to Your Staff 301 : Hiring and Training for Excellence 278 : Making great Hiring Decisions 018: Hiring, Culture, and the Future of your Shop 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 014 : A Barista's Guide to Advancing: How to take full advantage of where you are and set yourself up for success in coffee The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Sep 12, 2023

As professionals, our communication about coffee is only as good as our ability to truly tune in to the message that emerges from the many different voices that give shape to the story of coffee. In the noisy world innovating ways to connect people with meaningful narratives is crucial. Today we are going to talk with someone whose coffee subscription project invites people to interact with coffee in a new and unique way by blending quality coffee with interviews captured on vintage audio. I am so happy to welcome Alexander Roach of Boycott Coffee and the Alphabet Book of Coffee! Since 2010, Alexander has worked behind coffee bars in both Memphis and Seattle. In that time, he has ventured into owning/operating a cafe and roastery, Boycott Coffee, in Memphis, Tennessee. The Alphabet Book of Coffee is a independent project with a goal to produce an audio/tasting series that gives people an out-of-the-box exercise in how they consume and share coffee narratives. In our conversation we will discuss communication, how we learn, curating content, exploring deeper stories, and how we can lean on creativity to truly connect with people about and over coffee. Links: www.boycott.coffee https://www.alphabetbookofcoffee.com/ Keys to the Shop Coaching and Consulting! Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Sep 9, 2023

Ever wonder what's behind the fridge? Most of us have had the unique "pleasure" of finding out. The build up of cup lids, loose change, grime, and other organic matter / creatures is a great illustration of how we tend to avoid things that are out of sight, yet left un attended will have a negative impact of everything. On today's Shift Break we will be talking about how this applies also to the deeper integral parts of the cafe(leadership, communication, systems, culture etc) that we tend not to tend to but left un attended, they build up their own kind of grime that impacts everything. It's all about building with structural integrity from the foundation to the facade. Related Episodes: 181 : Organizational Self-Knowledge 293 : Thoughts on Defining Professionalism Excellence In The Things We Hate The Impact of Absence 2 Qualities of Quality Baristas The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Sep 5, 2023

Coffee is all about human connection. That we get to create both the beverage and the experience people have when enjoying it is at once a great responsibility, a joy, and an opportunity to change lives through our hospitality in each interaction. In our daily pursuit of providing this special moment we must start with a dedication to our craft and care for people that in many ways could be considered "Unreasonable". I am thrilled to welcome to the show someone who has created these moments for guests at the highest levels of global hospitality and is on a mission to champion "Unreasonable Hospitality" as a framework and philosophy that will benefit to anything we set our hearts and hands to do. Such a pleasure to welcome, Will Guidara! Will Guidara is the founder of Thank You, a hospitality company that develops world-class destinations and helps leaders across industries transform their approach to customer service. He is also the former co-owner of Eleven Madison Park. Under his leadership, the restaurant received numerous accolades, including four stars from the New York Times, three Michelin stars and in 2017 was named number one on the list of the World's 50 Best Restaurants. He is also the cofounder of the Welcome Conference, an annual conference that brings together the best minds in the world of hospitality. A graduate Cornell University, he has coauthored four cookbooks, was named one of Crain's New York Business's 40 Under 40, and is a recipient of WSJ. Magazine's Innovator Award. In his latest book, Unreasonable Hospitality, he shares many of the lessons about service and leadership he learned over the course of his career in restaurants, and makes the case that any business can choose to be in the hospitality industry by taking ordinary transactions and turning them into memorable experiences. In the conversation we explore Will's own development and pursuit of hospitality through his career in restaurants, the birth of the idea of Unreasonable Hospitality, and the nuances of how it is applied in both life and the work of serving others. We cover: Choosing to focus on hospitality What is "Unreasonable Hospitality"? Applying the practice to your daily work Managing your own emotions as you serve Being the "Best" for the right people How to gain buy-in from a younger work force Metrics to focus on for hospitality Can we kill hospitality through systems? Staying motivated without awards Links: www.thankyou.nyc https://www.unreasonablehospitality.com/ https://www.thewelcomeconference.com/ Instagram: @wguidara Related episodes: 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner 424: Developing Menu and Hospitality Guides 058 : Holiday Hospitality 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 314 : The 6 Essential Qualities of Coffee Shop Leaders Keys to the Shop Coaching and Consulting! Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Sep 2, 2023

Effectively training up an apprentice roaster is key not only to your succession, the growth of your business, and the consistency of your quality, -but providing a great learning environment and approach to education and coaching will push the whole industry forward. The key is to not only deliver processes, rules, and systems, but also opportunity for contribution, conversation, and room for your trainee to grow in maturity. These are just some of the powerful things discussed in this Rate of Rise episode featuring, Steve Lee! Steve Lee began his coffee career in 1996 as a barista at Peet's Coffee in the San Francisco Bay Area. After spending a number of years in the Training & Education Department of Peet's, he moved on to help open the Roasting and QC Department at Intelligentsia Coffee's Los Angeles Roasting Works, where he developed his love for the craft of roasting. Since then he has worked on a number of consultancy projects, worked as the Director of Coffee for Groundwork and the SPC Group in Korea, worked as a green importer for Odyssey Coffees, and has served as a judge for international coffee competitions. Throughout his coffee career, the main focus has been on craftsmanship, education, and fostering relationships across the supply chain for the betterment of the coffee industry as a whole. Steve spent two terms on the Roasters Guild Executive Council where he had served as the Vice Chair to the Education Committee and Vice Chair to the Events Committee, focusing on creating content for the RG Origin Trips. Steve is currently the C.O.O. of Linea Caffe, a micro-roastery based in San Francisco, CA. In this conversation we discuss Steve's own now 25 year journey in being trained, becoming an educator, and the way he would love to see learning take place in roasteries that can deliver the most value for both the one being trained and the roasting company itself. Links: https://www.pocketknifecoffee.com/ https://lineacaffe.com/ Related episodes: RoR Live! w/ Anne Cooper Subscribe to Roast Magazine! https://www.roastmagazine.com/subscribe

Aug 31, 2023

Now that you are the boss, manager, trainer, or leader, there is a lot of pressure to perform and prove yourself to those your lead AND to yourself. It is easy to question your legitimacy and fall prey to imposter syndrome. "I need to have the answers" is a thought that haunts us as anything less means we are not the right one for the job. On today's Shift Break we will be talking about how we can overcome these thoughts and help others do so as well, by shifting our mindsets about what it is that makes us the right person for the role in the coffee shop and embracing discover as one of our main acts of service. Related Episodes: 373 : The Owner's Role: 5 Behaviors for Effectiveness 420: Design Meaningful Roles in the Cafe The Affirmation Vacuum : How to make positive reinforcement a corner stone of your leadership and communication The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Aug 30, 2023

Welcome to Part 2 of the Coffee Fest live on the show floor interviews from Anaheim, CA 2023! This time we are starting off with an interview with Steve Chang, Founder of Copa Vida Cafe! Currently the owner of Copa Vida Café (10 locations) as well as it's sister roasting company, True Beans Coffee Roasters and it's parent, HNF & Associates, Steve Chang has been in the Food Service business for over 17 years. He loves the Specialty Coffee world and feels a calling to create community through coffee, tea, and great food. In our conversation we talk about what it takes to open a successful coffee shop that also integrates food as well as the values and lessons that have been keys to Steve's success. Links: https://copa-vida.com/ Next we get to talk with Jon Ferguson of Coffee Tech Central! Jon Ferguson has been professionally involved within the coffee industry for over 15 years. Following his first specialty coffee cupping in 2005, he established and sold a small roasting company and continued his passion as a coffee buyer and broker for several national coffee programs. During his time as a barista, roaster, business owner, green buyer, and broker, he found a passion for the tools, equipment, and technology that allows our industry to thrive. In 2020, Ferguson established Coffee Tech Central where he focuses on espresso equipment sales, service, and support. Ferguson doesn't just sell equipment, he strongly advocates for his customers long term success through sharing industry experience, coffee knowledge and professional networking Jon and I discuss the ins and outs of buying used equipment. This is a conversation you don't want to miss! Links: https://www.coffeetechcentral.com/ Related episodes: 238 : Leading, Hiring, and working with your Coffee Tech w/ Hylan Joseph 375 : Founder Friday! w/ Roland Horne of WatchHouse 414: Secret Ingredients for a Successful Coffee Shop Sponsor: www.coffeefest.com

Aug 29, 2023

Welcome to Part 1 of the Coffee Fest live on the show floor interviews from Anaheim, CA 2023! It was a pleasure to kick things of with coffee legend and returning guest, Kenneth Davids! Kenneth has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival , now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying , which has sold nearly 250,000 copies in five editions. His latest book, 21st Century Coffee: A Guide , is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging. Ken's workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents. He is Professor Emeritus of Critical Studies at the California College of the Arts in San Francisco. In 1996 he was awarded a Special Achievement Award for Outstanding Contributions to Coffee Literature by the Specialty Coffee Association of America. In our conversation we discuss emerging coffee processing, the evolution of consumer coffee culture and the inevitable adoption and accessibility of experimental coffee. Links: www.kennethdavidscoffee.com Next we here from Madeleine Longoria Garcia of Pacific Coffee Research! Madeleine is an owner of Pacific Coffee Research - a coffee roastery, education center, and consulting company based in Kailua Kona, Hawaiʻi. She has worked in coffee since 2010, filling a myriad of roles from barista to cafe manager to coffee picker! With Hawaiʻi as her home since 2014, she is active in the local coffee community as a committee chair with the Hawaiʻi Coffee Association and board member of the Synergistic Hawaiʻi Agriculture Council. Madeleine believes access to information and education is at the core of building a more resilient coffee industry. We chat with Madeleine about the need for quality control programs both in the wider industry and right in your own coffee shop. This is a very useful conversation if you want to see your consistency and quality improve dramatically. Links: www.pcr.coffee Related episodes: 349 : Talking About 21st Century Coffee w/ Kenneth Davids 339 : What Good Barista Training Produces ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles Sponsor: www.coffeefest.com

Aug 29, 2023

In the face of necessary reality checks and the inherent ups and downs of starting and running a coffee shop, there must always exist the foundational idea that "You can do this" and "It is possible". That belief in possibility is what drives today's guest whoI am honored to call a good friend, Michael Ryan of Threadbare Coffee Consulting. Michael is a published author, international speaker, and Certified Business Coach. He is a Licensed Q Grader, SCA Certified Instructor, and Level 1 Wine Sommelier. He is also a Certified Health & Wellness Coach. Michael has over 13 years of experience in the coffee industry during which he has worked everywhere from the headquarters of Starbucks to local coffee companies. He spent 8 years as the Operations Manager for a multi-location cafe + roastery that was doing $5MM+ in annual revenue. Michael has been working with clients doing training, coaching, and consulting. His clients have included startups, importers, roasters, cafes, and companies doing all of the above. Michael is an expert in building a healthy cafe + roastery business that takes great care of people, starting with the owner. In our conversation we talk about Ryan's work to help people build great businesses and what the key principles and practices are to achieve success and fulfillment in the process. Links: https://threadbarecoffeeconsulting.com/ @Threadbarecoffeeconsulting Related Episodes: 374: Opening a Coffee Shop: Fantasy vs Reality (w/ bonus commentary)" 414: Secret Ingredients for a Successful Coffee Shop 302 : Data's Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube 129 : Founder Friday w/ Casey & Jeremy Miller of The Mudhouse, St. Louis, MO 108 : Founder Friday w/ Dorian Bolden of Beyu Caffe in Durham, NC 283 : 5 Bad Reasons to Open a Coffee Shop Key Holder Coaching Group is launching in September! 🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners. ​ ​🔑 We will meet together 2x per month for 2 hours over a 6 month period. ​ ​🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. ​ ​🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. ​ ​🔑 Key Holder Coaching members will have access to each other via the Signal app as well. ​ ​I am very excited to begin what I believe will be the first of many groups! CLICK HERE to fill out the application to join the group Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Aug 25, 2023

Early on in the podcast (2019) I had Maxwell on to tell the story of Narrative and then 3 more times since then to discuss deeper topics related to running a great shop, dealing with challenges, and tools to success. I have known him for over a decade and believe he channels the kind of character and values the entire industry should aspire to. Recently Maxwell made the decision to sell his ground breaking cafe, Narrative Coffee, to one of his long time baristas (Alex Sciarrotta...Himself an awesome leader and example) and move across the country to embark on a journey into the next chapter of his coffee career helping people open and run great coffee shops with Threadbare Coffee Consulting. In this discussion of Maxwell's final chapter with Narrative we talk about what led to this decision, values that guide him, what he is most proud of after 7 years of Narrative Coffee, his thoughts on what is key for cafe owners today to focus on, and what have is doing now as a coach with Threadbare. I am honored to have been able to feature Maxwell's story on this show and hope you are inspired by this and the other conversations we have had the pleasure of having with Maxwell. Links: @maxwellthreadbare www.threadbarecoffeeconsulting.com www.narrativecoffee.com Related episodes: 011 : Founder Friday w/ Maxwell Mooney, Narrative Coffee : hospitality / building relationships / coffee quality 038 : Founder Friday / Narrative Coffee Part 2 w/ Maxwell Mooney : His experience after opening his first brick and mortar COVID-19 Focus w/ Maxwell Mooney, Narrative Coffee, Everette, WA 351 : Pro Tips for Using Spreadsheets w/ Maxwell Mooney, Narrative Coffee Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com Reach out to KTTS! chris@keystotheshop.com

Aug 25, 2023

What would you think if you went to a sit down restaurant an hour before close where, after seating you, they brought your food out in doggie bags "because we are closing soon and we don't want to have to do dishes". My guess is that it would seem pretty strange and even antithetical to the experience you were expecting. Hospitality is about serving people something that fulfills the promise our marketing makes to them. More than that it is about having a disposition of creativity, innovation, and focus on serving others above serving ourselves. Unless, of course, if it is inconvenient or means more dishes right? Today on Shift Break we are not just talking about the common situation of for here order being made to-go to save work for staff whose job is allegedly to serve people, but what this practice tells us about the state of service in the average cafe and how we can correct it. Related episodes: Hard work is hard Laziness & the Most Important Decision Are You Open? Things the Owner Can't do for You The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Aug 23, 2023

While culture is a needed focus, today it has become the hottest buzz word that can mean almost anything. What is most useful these days as we rightly focus on culture is a lens through which to view it that brings clarity and helps guide us to take action in ways that serve our staff and ultimately the business. Way back in the KTTS archives we had an interview with Stan Slap, author of one of my most recommended books, "Under the Hood : Fire up and Fine-tune your Employee Culture" This book and Stan's perspectives are critical to understanding where we stand and how to work together to achieve great things. Stan is the founder and CEO of SLAP company and has spent the last 3 decades specializing in achieving fierce support from manager, employee and customer cultures. They believe within each of these groups there is one problem that has the biggest impact on the enterprise and one solution that is most valuable, coveted and elusive. The SLAP company has cracked the code on these problems and their solutions are highest rated in many of the world's highest rated companies. They are currently working in 44 countries countries and ahave achieved amazing results in employee culture at companies like Oracle, CNN, Timewarner, Google, Starbucks, eBay, Viacom, and Microsoft among many others. In this episode you will learn about: 4 of the "7 Deadly Sins of Cultural Engagement" How culture is formed and what it cares about Best practices for engaging and guiding a culture How do we fail our employees? Secrets to scaling culture How to create "cultural legends" Why you cannot coax a culture into giving you what you want Tactics for true communication How do customers factor into your employee culture? Links: www.slapcompany.com Key Holder Coaching Group is launching in September! 🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners. ​ ​🔑 We will meet together 2x per month for 2 hours over a 6 month period. ​ ​🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. ​ ​🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. ​ ​🔑 Key Holder Coaching members will have access to each other via the Signal app as well. ​ ​I am very excited to begin what I believe will be the first of many groups! CLICK HERE to fill out the application to join the group Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Aug 16, 2023

Having an engaged staff that are motivated and inspired to not just get through the shift, but to truly invest into the cafe and help improve things is a dream shared by many owners. This culture where each individual team member takes ownership and finds creative ways to refine the operations, quality, and hospitality does not have to be just a dream! Today we are going to be discussing what it takes to foster a culture of continuous improvement. What the looks like, doesn't look like, and some behaviors to both reward and watch out for along the way. We discuss: Leading by example Praise and recognition Clear communication When is improvement not needed What is the goal? Values and actions Related episodes: 080 : Changing things in the Cafe : A workflow for Refinement 414: Secret Ingredients for a Successful Coffee Shop 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee Key Holder Coaching Group is launching in September! 🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners. ​ ​🔑 We will meet together 2x per month for 2 hours over a 6 month period. ​ ​🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. ​ ​🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. ​ ​🔑 Key Holder Coaching members will have access to each other via the Signal app as well. ​ ​I am very excited to begin what I believe will be the first of many groups! CLICK HERE to fill out the application to join the group Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Aug 10, 2023

So many things vie for our attention in the day-to-day work of the coffee shop. In the midst of the fires we need to put out, questions that need answers, and ideas everyone has (both good and bad) we have a general idea of what we are aiming for but sometimes lack specific actions that we can take to see the goal achieved. Today on Shift Break we will be talking about how we can create urgency of action to achieve the vision and goal of the business by practicing concrete thinking. This helps clarify the chaos, and guides us to push things forward vs the procrastination that tends to result from overwhelm. Related episodes: Priorities and Deep Thankfulness Prioritizing your Work Imperfect Action and Finding Time Specific Expectations and Due Dates The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Aug 3, 2023

Managers hold the key to the success of the shop. They are tasked with taking all the people, place, and processes and making them work well together day to day. When a manager is correctly supported by the owner then they are able to do a great job and your whole business benefits. Without proper support, operations, morale, and the manager themself can easily fall apart. Today we will be discussing some ways to bring on, bringup, and support a manager in the coffee shop that allows for learning and growth for both you and the manager you lead. Related Episodes: 378: 5 Areas to Develop in Managers 221 : Building your People Program w/ HR Consultant Dana Goodwin 261 : The Basics of Managing Managers Key Holder Coaching Group is launching in September! 🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners. ​ ​🔑 We will meet together 2x per month for 2 hours over a 6 month period. ​ ​🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. ​ ​🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. ​ ​🔑 Key Holder Coaching members will have access to each other via the Signal app as well. ​ ​I am very excited to begin what I believe will be the first of many groups! CLICK HERE to fill out the application to join the group Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Aug 3, 2023

It is easy to get discouraged in running a cafe. There are a million things to do and the temptation to despair becomes worst when we hold an idealized version of ourselves and our work in our heads everyday. What are we working for and what are we working towards? Today on Shift Break we will talk about two values and how to employ them in your work in the coffee shop so you can grow in a holistic and sustainable way, honestly and faithfully Related episodes: Authenticity and Performance Emotions, Self-Sabotage, and Telling Ourselves the Truth Vanity Metrics Priorities and Deep Thankfulness The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Jul 31, 2023

When it comes to our training and resourcing of staff we often have a desire for people to "get it" and to be detail oriented, but fail to give them much to "get" or to orient them to the details. This results in inconsistency and frustration in both customers and staff as baristas fill in the blanks that management should have all ready filled in. This is where a good guide comes in. Today we will be chatting about developing a guide for the two most important areas in the cafe that need consistent excellence; the menu and hospitality We Cover: Why we tend toward generality The reason menu and hospitality are most critical Embracing detail for quality internalization What to include and why Using and referencing your created tools Related episodes: 057 : SOP's FTW! Success through Standard Operating Procedures 098 : Loving the Closing Shift : Problems, solutions, and philosophy on work 248 : The 5 Elements of Resourcing your Team 339 : What Good Barista Training Produces 235 : 4 Tips for Training your Staff Key Holder Coaching Group is launching in September! 🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners. ​ ​🔑 We will meet together 2x per month for 2 hours over a 6 month period. ​ ​🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. ​ ​🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. ​ ​🔑 Key Holder Coaching members will have access to each other via the Signal app as well. ​ ​I am very excited to begin what I believe will be the first of many groups! CLICK HERE to fill out the application to join the group Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Jul 27, 2023

I am so excited to present this Founder Friday with two people who are doing amazing things in coffee! I met them in the first year of their business in 2018 as clients and they have done a great job of growing their business with excellence and care. Today we get to talk with Danny and Michelle Quiroz of Reserva Coffee Roasters in McAllen, TX! Danny Quiroz is also Managing Partner at Reserva Coffee Roasters. He earned a bachelor's degree in business administration from the University of Texas Rio Grande Valley. In his role as the in-house Roast Master, Danny is responsible for overseeing sourcing, roasting, and fulfillment operations. He is deeply committed to perfecting his roasts, ensuring that both guests and staff receive the highest quality product possible. Danny takes great pride in his journey as a roaster, starting from humble beginnings roasting small batches and now utilizing the Mill City MCR-30 roaster. Michelle Quiroz, a Managing Partner at Reserva Coffee Roasters in McAllen, Texas, holds a bachelor's degree in mechanical engineering and a master's degree in engineering management from the University of Texas Rio Grande Valley. Michelle is responsible for overseeing café operations and driving strategic growth for the organization. She places great importance on team-building and creating a welcoming environment for both staff and guests. Michelle's primary focus is establishing standardized café operations across all Reserva locations, having successfully launched three cafes in the past two years. In recognition of their work, they were named the Lower Rio Grande Valley's Small Business Persons of the Year in 2020. We discuss: The journey to begin roasting Developing the concept and skills Going from roasting to a retail shop Feedback and evolving operations and offerings Scaling and weighing opportunities Hiring and management How past skills and work impact operations today Links: www.reservacoffee.com IG @reservacoffee Listen to these episodes next! 256 : Founder Friday w/ Varat Vichit-Vadakan of Roots Coffee Roaster in Bangkok, Thailand 158 : A Management Masterclass w/ Jon Felix Lund, VP of Operations for Coava Coffee Roasters / Portland, OR 145: Founder Friday w/ Red Rooster Coffee Roasters co-founder, Haden Polseno-Hensley 359 : Founder Friday! w/ Nigel Price of Drip Coffee Makers NYC Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com Reach out to KTTS! chris@keystotheshop.com

Jul 27, 2023

Everyday we make decisions about both small and large things in the coffee shop. Often those decisions are made in a reactive way that is more born from a sense of urgency and FOMO than intentionality and right fit. Today on Shift Break we will talk about 3 questions to ask when you are faced with any decision and how the habit of asking and answering them will transform your business. Related episodes: Making a Decision Pipeline Slowing down your Response Time 184 : Making Great Business Decisions w/ Dave Stachowiak The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Jul 26, 2023

Roasting for espresso is a tricky business. Not only are there multiple variables that inherently complicate the extraction process but there is also a wide variety of opinion is and preferences for what the final flavor experience should be like. On this Rate of Rise episode we will be talking about how one world renowned roastery roasts for espresso and how their technique and approach has evolved over their history. We are talking with Jaroslav Tuček, founder of Doubleshot in the Czech Republic. Born and raised in Czech Republic and graduating High school in Arizona US, Jaroslav has been in coffee since 2002. Starting as a barista at Portola Cafe in California, he obtained AN M.A. in Canadian literature from SFU in Vancouver where he continued work in coffee with 49th Paralell. Upon return to The Czech Republic he worked for the first specialty roastery learning fromjeremy Raths. In 2009-2010 he left to Panama together with my gf (current business partner as well) and spend one year working for Graciano Cruz and Maria Ruiz in Boquete, mostly learning about the farm level. He had the opportunity to be part of HiQ Coffee launch in the US, where he worked with Graciano Cruz and Willem Boot on a development project in Chalatenango in El Salvador. They started Doubleshot in 2010, sourcing green from people we met or worked with in Central America. Over the 13 years we opened 4 coffee shops, training center, and bakery in downtown Prague. However, wholesale is still the major part of our business. We took part in many World barista, brewers or coffee in good spirit competitions. Jaroslave also used to be a certified Q, SCAA Cupping judge, SCA AST etc. Nowadays, green bean buying and QC, together with managing different teams of people in marketing, social media, desing etc. Doubleshot employs around 90 people, and sells coffee all around the world Links: https://www.doubleshot.cz/ https://www.instagram.com/doubleshotcz/ Related Episodes: ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters 286 : Coffee Roasting Best Practices w/ Scott Rao 418: Founder Friday! w/ John and Luigi Di Ruocco of Mr. Espresso, Oakland, CA 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript Visit our sponsor ROAST MAGAZINE and subscribe!

Jul 26, 2023

One of the best options for getting started in coffee without as much risk is a coffee truck. Especially emphasized post-pandemic, mobile concepts like coffee trucks have grow exponentially and with it the need for reliable information on how to become successful in that context. Today we will be talking with one the go-to coffee truck authorities, Vincent LaVolpa of green Joe Coffee School! Vincent discovered coffee while in the military working in the 16th Engineer Battalion of the 1st Armored Division as a driver eliminating IEDs. After this he became a paramedic with Albuquerque Ambulance for 7 years where coffee sustained him through that difficult work. In 2015 he started his first coffee trailer. By the end of year 2, he had a coffee truck, trailer and 4 carts. In 2018, my 3rd year in business, he opened Helix Coffee and Yoga, a coffee house and yoga studio collaboration with his wife. During this time, wrote his first book on coffee trucking. In 2019, they became pregnant with their second daughter and decided to close the shop. Vincent then dedicated himself full time to coffee consulting where I help people launch profitable mobile coffee businesses. Today we will be talking with Vincent about practical knowledge, misconceptions, and keys steps to take in running a successful coffee truck. We cover: Evolution of Green Joe Creating and scaling the first truck Important lessons learned Working with the trades and planning the space Keeping it simple Flexibility Hiring for a coffee truck Misconceptions and considerations Links: www.greenjoecoffeeschool.com www.greenjoecoffeetruck.com Related episodes: 115 : Finding Success in Mobile Coffee w/ Tim Cox / Communion Coffee 384 : How to Run a Successful Coffee Cart w/ Sarah Naylor of Daybreak Coffee Cart 359 : Founder Friday! w/ Nigel Price of Drip Coffee Makers NYC 187 : A Conversation with Nikki Outlaw of Anecho Coffee Key Holder Coaching Group is launching in September! 🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners. ​ ​🔑 We will meet together 2x per month for 2 hours over a 6 month period. ​ ​🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. ​ ​🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. ​ ​🔑 Key Holder Coaching members will have access to each other via the Signal app as well. ​ ​I am very excited to begin what I believe will be the first of many groups! CLICK HERE to fill out the application to join the group Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Jul 21, 2023

While we always want to assume our staff are aspiring for the highest standards, we know that they (just like us) need help. In the course of the day there are many opportunities to speak into the lives of your baristas as a coach and guide. Be this as it may, some of us avoid correcting staff and in so doing we create tension and an environment Today on Shift Break we will talk about the often feared subject of correction and why it is not only needed but a sign that you care about the success of your staff and the experience of your customer. More Power To Them Being the Point of Clarity Communicate, Duplicate, Repeat : Key habits that make information stick Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Jul 17, 2023

One of the most important aspects of our business is how we welcome people into our space. Early on in the KTTS podcast I sat down with someone who I still consider to be one of the best examples of showing genuine hospitality in a way that is simple yet powerful. Today I am re-sharing with you all this interview with Phillip Paul Turner who at the time was a manager for Sunergos Coffee's 5th St. shop in Louisville. At this time I was still the operations manager for the company and got to see Philip living these principles regularly. I hope this episode really impacts the way you pursue hospitality in your shop. We cover: The right way to view people Simple methods for hospitality The welcome, acknowledge, include framework Why it is hard for us to execute The benefits over time Related episodes: 343 : Founder Friday! "Curated Edition" | Hospitality + Meeting People Where They Are 254 : Holiday Hospitality Part 2 058 : Holiday Hospitality 369: Encore Episode! How to be a Cash Register Hero 340 : Encore Episode of "10 Reasons to Love the Customer"! Key Holder Coaching Group is launching in September! 🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners. ​ ​🔑 We will meet together 2x per month for 2 hours over a 6 month period. ​ ​🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. ​ ​🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. ​ ​🔑 Key Holder Coaching members will have access to each other via the Signal app as well. ​ ​I am very excited to begin what I believe will be the first of many groups! CLICK HERE to fill out the application to join the group Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Jul 14, 2023

Serving our customers well means being able to give them our best. This can only be done if we are constantly seeking to improve what we do. But not at the expense of who we are doing it for. Today on Shift Break we will be chatting about who it is we are really trying to impress and serve. Who we have in mind as our primary audience will be what guides our decisions, successes, and, in many cases, our failures. Related episodes: You are not your Competition Your Peers are not your Customers Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Jul 11, 2023

You see it all the time, a barista is promoted to a role such as trainer, manager, cafe lead etc, but they quickly find that there is very little preparation that has gone into this role. They are either simply not doing much, but now they have a title, or they are doing far too much in an effort to make up for the bosses lack of planning the role prior to promotion. In both cases there is burn out and frustration that is completely avoidable, if we would invest into creating meaningful roles in the cafe. Today we will be exploring this topic and i will be giving your some pointers about how to create roles that deliver value to both the business, and the person occupying them. Related episodes: 373 : The Owner's Role: 5 Behaviors for Effectiveness 325 : How to Manage Your Trainers Blog: What is wrong with "Going above and beyond"? 383 : How to Train a Manager Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Jul 5, 2023

I hear it all the time, "My baristas just don't use the manual!" Of course it is frustrating to work into a document and resource only to have people forget or disregard it. Before you get too bent out of shape, you may want to ask yourself, do YOU use your manual? What about your managers? Today on Shift Break we are going to be talking about why you and your manager team need to integrate and adopt the regular usage of your manuals, guides, and docs if you want your staff to do the same. Related episodes: Your Employee Handbook is Worthless 329 : How to Teach Company Values to Your Staff Bridging the Values-Actions Gap Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Jul 4, 2023

The culture of your management and leadership team is perhaps the most important one to focus on if you want the over all company culture to be healthy. What we see most of the time is that each manager or leader becomes an island, isolated, defensive and eventually burnt out striving in their own area without helping or being helped by others. Today we will be talking about essential behaviors that you need to cultivate in your in your management culture in order for both the individual and the business to thrive. Each of these behaviors will create a very healthy culture of mutual care that will be a catalyst for change across the cafe. After listening to this, please consider setting up a meeting with your team to work out how to make these a real practice. We Cover: Humility Support and uplift Pursue understanding Colaborative solutions Mindful actions and communication Related episodes: 261 : The Basics of Managing Managers 378: 5 Areas to Develop in Managers 229 : 7 Tips for New Managers 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 179 : What you MUST Know About Employee Culture w/ Stan Slap 329 : How to Teach Company Values to Your Staff Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Jun 30, 2023

It's Founder Friday! Leaving a legacy and making an impact on the industry is something we all want for our businesses. Few companies get to the place where they can say they have not only achieved this but done so it a way that stays true to their values and traditions, while also artfully evolving with the changing landscape of coffee. Mr. Espresso in Oakland, CA is one such company. Established in 1978 and now celebrating 45 years in business, Mr. Espresso is a specialty coffee roasting company that has stayed true to the Italian coffee culture and roots of founder Carlo Di Ruocco while embracing innovation to inspire the next generation of coffee drinkers. In keeping with the sensibilities of the modern coffee consumer, Mr. Espresso is committed to responsible sourcing, sustainable production and investment in community. Offering wholesale beans, premium commercial brewing equipment, and service and training support, Mr. Espresso made its mark as one of the first full-service, coffee roasting retailers in the U.S. and has since become a trusted supplier to noteworthy restaurants, cafes, bakeries and coffee houses around the San Francisco Bay Area and nationally. Additionally, Mr. Espresso has expanded its online presence and grown its retail customer base well beyond the Bay Area. Mr. Espresso uses traditional wood-roasting methods over oakwood. This technique results in high moisture content and an increased retention of natural oils, producing a complex and full-bodied coffee with less acidity. Mr. Espresso has received numerous high-scoring reviews and accolades over its long history, and is a two-time Good Food Awards winner for its organic single-origin coffees. Founder Carlo Di Ruocco was awarded the 2015 Alfred Peet Passionate Cup, one of the Specialty Coffee Association's most prestigious awards. In early 2023, Mr. Espresso will open a cafe in downtown Oakland, not far from its roastery in Jack London Square. Today we are talking with Carlo DiRuocco's sons, John and Luigi DiRuocco, who Co-Own and run Mr. Espresso. Luigi Di Ruocco is Co-owner and Sales & Marketing Vice President of Mr. Espresso, and Co-owner of The Caffè by Mr. Espresso. An alumnus of Saint Mary's College, Luigi earned a double major in Business Administration and Economics, followed by two years in portfolio accounting. However, in 2001 at age 24, Luigi returned to the family business, drawn by the opportunity to make a meaningful contribution to the family enterprise. Currently, Luigi is at the helm of the newly opened – The Caffè by Mr. Espresso, in the heart of Downtown Oakland. John Di Ruocco is Co-owner and Vice President of Coffee for Mr. Espresso, and Co-owner of The Caffè by Mr. Espresso. After earning an undergraduate degree in architecture from UC Berkeley. After receiving his degree, he returned to the family business, learning the art of wood-roasting coffee from his father. John went on to become roastmaster in the early '90s, and eventually Vice President of Coffee. John has moved the company forward as a leader in both single-origin and blended coffees. John has been instrumental in expanding the offerings to reflect changing coffee preferences, adding distinguished lighter-roasted coffees, most often organic and fair trade in origin. In this conversation we discuss the rich history of this iconic company, their values, traditions, and how they have grown and evolved over the past 45 years! We discuss: The beginning of Mr. Espresso The importance of tradition and craft Creating an authentic product and brand Why wood roasting is unique in method and outcome How they source coffee and approach QC Evolving with the industry Knowing what to say no to and trusting your gut Advice for impact and longevity in coffee Offering a product that appeal widely but keeps tradition Links: www.mrespresso.com Instagram: @mrespressooak @thecaffeoak Listen to these episodes next! 081 : Founder Friday w/ David Schomer of Espresso Vivace 205 : Inside Caffe Florian, the World's Oldest Coffee Shop ! | Venice, Italy 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 327: Founder Friday! w/ Phuong Tran of Lava Java 320 Founder Friday! w/ Francesco Sanapo of Ditta Artigianale, Florence, Italy Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com Reach out to KTTS! chris@keystotheshop.com

Jun 29, 2023

In all the building of systems and curating of culture we do, the one culture that tends to get short changed is the managers. Whether it is just you and one manager or a team of admin staff, the relationship between leaders in a coffee shop is critical to focus on and develop. Today on Shift Break we will be talking about this important set of relationships and why it is critical to the health of the entire company. Stay tuned to next week's episode where we dive even deeper into this subject with some solid practical steps. Related episodes: Don't Forget Relationships Proactivity in the Owner - Manager Relationship 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aire Expectations for Growth Reasonable Expectations The Myth of Hands Off / Automated Leadership Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Jun 27, 2023

For a long time the coffee you could get at home was limited in quality because the average home user, while able to purchase gear and coffee, was not able to match the commercial water quality of their favorite cafe. All that changed when ThIrd Wave Water democratized ideal water for coffee and helped unlock the potential for innumerable coffee lovers world wide. Taylor Minor is Co-Founder of Third Wave Water. With a passion for technology and having owned and ran his own roastery, Taylor eventually applied this experience to customizing his own water then, along with business partner Charles Nick, developed Third Wave Water. 3W Water was featured on Shark Tank and has been had a global impact on how people view and can access ideal water for the various coffees they brew. In our conversation wee discuss the genesis of 3W Water, the evolution of the industry, how they have grown along with it, the science behind the products, and Taylor's views on specialty coffee. We Cover: Cafe ownership and Beginning Third Wave Water Making great water accessible to the masses Philosophy on coffee quality Water make up for various roast styles Considerations for espresso Selecting the right water Importance of equipping your customers for success Links: www.thirdwavewater.com Related episodes: 347 : Brewing Coffee and a Career w/ U.S. Brewer's Cup Champion, Elika Liftee 168 : How to get the Best from your Coffee w/ WBC 2013 Champ, Pete Licata 406 : Five Ways to Immediately Improve Your Coffee Quality 372 : Milk Steaming Master Class: Science + Craft w/ Morten Munchow and Emilee Bryant! RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Jun 27, 2023

Part 2 of 2023 Coffee Fest Live Louisville, KY interviews! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. For this part 2 we get to talk with Lauren Lathrop and Rob Arnold! First up is Lauren Lathrop of Mill City Roasters! For well over a decade Lauren has been a leading educator and impactful member of the coffee industry. From barista, to shop manager, to trainer some of the best brands and companies in the world, Lauren's approach to education creates progress and understand for all she teaches. That educational prowess is has, in recent years, been applied to roasting through Mill City Roasters where she helps roasters achieve quality and repeatability and gives them the keys to unlock their potential. At Coffee Fest I sat down with Lauren to discuss the most important aspects of training roasters and how we can not only learn well under instruction and give effective instruction, but how we can guide our own roasting education. ​​Next we chat with Rob Arnold of Pre-Game Coffee Rob is the founder, owner, roaster, and creative at Pre-Game Coffee here in Louisville, KY. For 4 years now Pre-Game has been the premier sports, coffee, and cocktail venue in Louisville and focuses on providing what is likely one of the most unique hospitality experiences in the city. Cocktails and signature drinks have been a focus since day one and Rob was able to talk with the attendees at Coffee Fest about the secrets to success with these beverages. I sat down to chat with Rob about that very thing so you too can benefit from his field tested approach to cafe cocktails and sig drinks! Links: Lauren: www.millcityroasters.com Rob: www.pregamecoffee.com Related episodes: 159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters SPECIAL: Coffee Fest Live! Chicago 2022 Part 1 w/ Luke Waite, Kris Christian, and Perfect Cube SPECIAL: Coffee Fest Live! Chicago 2022 Part 2 w/ Marissa Childers, Jess Gulino, and Tony Dreyfuss 157 : Four from the Floor : Interviews from Coffee Fest Indianapolis 2019 142 : Entrepreneur Interviews from Coffee Fest NYC! www.coffeefest.com

Jun 26, 2023

Part 1 of 2023 Coffee Fest Live Louisville, KY interviews! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. To start us off on part 1 we are going to talk with Jackie Nguyen of Cafe Caphe! Jackie Nguyen is the founder of Cafe Caphe in Kansas City, MO. From broadway to coffee shop owner, Jackie has been a dynamo in the coffee scene of KC with Cafe Caphe. A space focused on highlighting Vietnamese coffee as well as marginalized communities, Jackie has lead the way for vibrant cafe culture. Part of her success is a strong and deep social media presence that connects people to her brand before even visiting. Today we get to chat with her about how we too can use our social platforms to connect and grow our community and our business. ​​Next we chat with Sean Roberson of West Lou Coffee! Sean Roberson is the founder and roaster at West Lou Coffee in Louisville, KY. A West Louisville native Sean fell in love with coffee roasting after a career in finance and has been running an growing West Lou coffee as a business based in West Louisville and with an aim to enrich and inspire locals in West Louisville and other overlooked and under resourced areas of cities world-wide. Today we chat with Sean about his journey in starting West Lou Coffee, the challenges, importance of his work, and advice to other who live in marginalized areas to start and build something for their communities as he has. Links: www.westloucoffee.com @westloucoffee www.cafecaphe.com @cafecaphe Related episodes: SPECIAL: Coffee Fest Live! Chicago 2022 Part 1 w/ Luke Waite, Kris Christian, and Perfect Cube SPECIAL: Coffee Fest Live! Chicago 2022 Part 2 w/ Marissa Childers, Jess Gulino, and Tony Dreyfuss 157 : Four from the Floor : Interviews from Coffee Fest Indianapolis 2019 142 : Entrepreneur Interviews from Coffee Fest NYC! www.coffeefest.com

Jun 21, 2023

If we work with people long enough, we are going to face frustrations and challenges. Too often these normal relational issues go unresolved and solidify into something called resentment. Today on Shift break we will be talking about how boss and barista alike can fall into this trap and what to do to avoid the toxicity that results by leaving it unaddressed. Related episodes: Don't Forget Relationships Avoiding Toxic Loyalty Proactivity in the Owner - Manager Relationship Understanding and Bitterness Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Jun 20, 2023

As an industry, our flavor preferences turn into what we market, which turn communicates a message about quality and what people should care about when it comes to "the best" coffees. Too often we are content to let the our message be incredibly narrow regarding flavors and preferences. Without context this leaves a lot of great coffee that may be more enjoyable for the consumer, at a disadvantage. On this Rate of Rise episode we will be talking about tools to bridge the flavor preference gap with coffee legend, Phil Beattie of Dillanos Coffee Roasters! Phillip Beattie is the Director of Coffee for Dillanos Coffee Roasters. He is an experienced coffee industry leader with over 20 years in roasting, sourcing and quality control. Known for his contagious energy and passionate leadership. He served as chair the Roasters Guild, been on international cupping juries, and has been a certified Q Grader. He had the privilege of roasting for two United States Barista Champions, once in 2015 and again in 2019. Phillip feels fortunate and blessed to work in the world of coffee. In our conversation Phil gives us wonderful insights on the state of roasting, how we market, and what tools or system changes are needed to correct the current imbalance that favors our own tastes vs that of the consumer. Links: www.dillanos.com Related Episodes: 282 : How to Listen to your Customers 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee Visit our sponsor ROAST MAGAZINE and subscribe!

Jun 19, 2023

Growing you coffee shop is about more than just adding locations. Growth has to do with developing internal resilience, culture, and practices that are life giving to those who work in the business and to you as the owner. Ultimately the path for sustainable growth is a people-first path and today we are talking with someone who has a lot of experience charting that path. I am thrilled to welcome back to the show, Mike McFall of Biggby Coffee! BIGGBY is a fast-growing coffee franchise with over 350+ locations across the U.S. Within the company, Mike has worked every position, from minimum-wage barista to his current role of Co-CEO. Grow, the second book in Mike's three-book series, picks up where Grind leaves off–when an entrepreneur is in the midst of the bootstrapping entrepreneurial phase and asking, "what's next?" The book offers a strategic blueprint for entrepreneurs trying to reach the promised land of stability and sustainability in their businesses. Filled with real-life examples from Mike's 26 years of experience, Grow plants the seeds to help readers recreate themselves as the leaders their organizations need them to be and take their business from chaos to calm. In this conversation we dive into some of the most critical element outlined in his book that, if applied and practiced, will definitely help you grow your business the right way. We cover: How to recognize the lessons you learn in business Telling the truth Becoming irrelevant Providing emotional stability Cultivating trust Mastering time management and prioritizing Being a constant learner and helping others do the same Links: www.Michaeljmcfall.com www.biggby.com Related episodes: 263 : Founder Friday w/ Mike McFall, Co-Founder of BIGGBY Coffee! 239 : 5 Best Practices for the Best Small Business w/ Henry Lopez 223 : Building a Financially Resilient Business w/ Andrew Carroll 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Jun 16, 2023

All of us have had the conflicted emotions of having baristas that are simply amazing but then also knowing that those baristas will eventually leave the coffee shop. Try as we may, most staff will not be long term and this can either cause you to feel defeated, or you can embrace it and the opportunity these exemplary employees bring. Today on Shift break we will be talking about how we can lean on the examples of our best staff to essential bottle that magic and allow our systems and structures to be shaped by their example and the ideas their work brings to the business. Related episodes: The Conversational Reality of Your Business : Thought on how to approach creative projects in the new year 181 : Organizational Self-Knowledge Your Employee Handbook is Worthless Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Jun 13, 2023

Learning how to listen is the cornerstone of effective and transformative communication. In the hustle and fast paced daily activities of the coffee shop, it is easy to forget about listening and truly understanding what is being said beyond the words we hear. Add to this that emotions are often high, listening deeply and well can seem daunting. Thankfully we have a guest on the show today who is a listening expert and has built incredible resources to help show use exactly how to listen! Oscar Trimboli is an author, host of the Apple award-winning podcast Deep Listening and a sought-after keynote speaker. His third book is how to listen – discover the hidden key to better communication – the most comprehensive book about listening in the workplace. Along with the Deep Listening Ambassador Community, he is on a quest to create 100 million deep listeners in the workplace. Through his work with chairs, boards of directors, and executive teams, Oscar has experienced first-hand the transformational impact leaders can have when they listen beyond words. In this conversation we dig deep into the principles of listening, especially when emotions cloud our mind. Through deeply personal examples, role playing scenarios, and impactful insight, Oscar lays out a master class in listening here on his second appearance on KTTS. Enjoy! Links: www.oscartrimboli.com We discuss: The listening compass Our agendas Creating and preparing for understanding Listening when emotions are high Assumptions and anxiety Tools for recharging your listening battery Related episodes: 165 : The Art of Deep Listening w/ Oscar Trimboli 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity 104 : How to Deliver Difficult Feedback w/ Tom Henschel 399: Encore Episode! How to Change Things in the Cafe Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Jun 9, 2023

Especially important for the younger generation is access to the wisdom and experience of those who have gone before. Older coffee professionals can also benefit from the drive and perspectives of the younger. Problem is that we tend to only converse with and stick to your own age group and the benefit of cross generational communication is lost. On today's Shift Break we will be talking about mentorship and the importance of seeking these intergenerational relationships and the benefit it brings not only to our own development as individuals, but to the industry as a whole. Related episodes: 349 : Talking About 21st Century Coffee w/ Kenneth Davids 397: Diversity and The Color of Coffee w/ Keith Hawkins, The Color of Coffee Collective 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major Cohen 003: The Role of Mentorship in Specialty Coffee w/ Pete Licata 339 : What Good Barista Training Produces 228 : Cracking the Leadership Code w/ Alain Hunkins Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

Jun 6, 2023

The barrier of entry for getting a coffee shop open is lower than ever. Many have the idea that if they can get the shop open, then they have succeeded. But the test is not only about whether you can open a shop, or even if you can keep it open, but how do you make something that is truly great and successful? On today's episode we will be talking about a few ingredients that must be present in the mix of a coffee shop from the beginning in order for all the components we assemble in the race to open, to work together and create something truly greater than the sum of its parts. These things are not readily apparent but are necessary nonetheless, and are what separates the average coffee shop from one that is long lasting and impactful. We cover: Culture of caring Service mindset internal and external Its not just a recipe of the assembly…it's the soul Make the intangible tangible Long term success is based on roots and patience Self knowledge and acceptance of risk in refinement Values in action Not getting mired in the details but tending to them / Ability to judge success in mission and big picture Listen to these episodes next: 374: Opening a Coffee Shop: Fantasy vs Reality (w/ bonus commentary)" 283 : 5 Bad Reasons to Open a Coffee Shop 329 : How to Teach Company Values to Your Staff 223 : Building a Financially Resilient Business w/ Andrew Carroll 239 : 5 Best Practices for the Best Small Business w/ Henry Lopez 141 : The 27 Challenges Managers Face w/ Bruce Tulgan Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

Jun 1, 2023

I mean, I like variety as much as the next person, but overly complex menus are overwhelming and create confusion for customers who rely on us to curate our offerings that meets their needs in a way that delivers quality over quantity. On today's Shift Break we will be talking about how the pursuit of a simplified menu can be a powerful tool for hospitality and, in the end, creates a more memorable experience that customers are excited to share with others. Related episodes: Building your Coffee Shop's Capacity from Simplicity Leaner Teams, Better Results Some Tips on Signature Drinks Sacrificing Productivity Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

May 30, 2023

In order to train people in coffee and barista skills you have to not only be a student of your subject, but also a student of your students and their unique context. In recent years we have seen an incredible explosion of coffee eduction in producing countries where the landscape of learning is among the most unique given their deep relationship with coffee. Today we will be talking with an educator whose commitment to learning and bringing understanding to this context is making great impact. I am excited to be chatting with Fabiola Solano of sOY barista in Costa Rica! As a certified with the Coffee Diploma and Authorized SCA Trainer (AST) in 2018, Fabiola began her preparation as a barista in 2013. She also has a bachelor's degree in business administration, a degree in marketing, and a specialization in hotel operations management. She is currently studying for the Certificate of Advanced Studies in Coffee Excellence at the Zurich University of Applied Sciences. She has dedicated herself to content creation since 2015 for her blog Soy Barista, always focusing on updated and relevant data for the Spanish-speaking community We cover: Fabiola's entry into coffee The unique landscape of Costa Rican coffee culture Training and educating on foundational information The importance of certifications and career tracks Best practices for training baristas Exploring all levels of quality Practical results of education on the local industry over time Links: https://www.soybarista.com/en/home @soybaristacr Listen to these episodes next: 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 348: Founder Friday! w/ Benito Burmudez of Cafe Unido, Panama City, Panama! 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

May 29, 2023

Setting up and maintaining a roaster for functionality, safety, and quality output is perhaps the biggest challenge of roasting. There are many variables and trades that go into it and it is easy to skip some steps, be less than detailed, and rush the project. I don't need to tell you, that is s a recipe for disaster. Perhaps nobody in roasting tech knows this more than the man who gets called to both set up roasters, and swoop in and deal with all sorts of emergency situations and repairs. Today on RoR we are talking with the legend, Doug Graf of Vintage Coffee. Doug Graf has been rooted in the roasting, and roasting tech, repair and installation world for over three decades. From running his own family business for twenty years- to full time instal, repair, and consulting work for roasters over ten years, Doug Graf has maybe literally seen and worked on it all. Through his consulting company, Vintage Coffee, he provides consulting, training, repair and maintenance, plant design, and start up for coffee roasters of every size. Vintage is also a service representative for Canada for Loring Smart Roasters. As you might guess, he is also a very active member of the roaster guild where he generously shares his hard earned wisdom and runs the roasters tent at the guild retreats. In our conversation we talk with Doug about his career and focus on his advice and insights on how we should approach setting up and caring for our roasters and roasting spaces, and what the most common mistakes are related to maintenance to help us avoid needless troubles in the roastery. We cover: Task frequency Wait time and working with the trades Planning and patience Trusting experts Major mistakes we make Checklists and systems Anticipating the investment The DIY trap Intuition's role Links: www.vintagecoffee.ca Vintage Coffee on IG Related Episodes: 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee Visit our sponsor ROAST MAGAZINE and subscribe!

May 26, 2023

It's Founder Friday! Partnerships in coffee bars can be tricky things. You really have to make sure you have complimentary character traits as well as a unified s12et of values to help guide you through the ups and downs of business in a the cafe and roastery. Today we are talking with a couple of guys who have combined forces and have shown what is possible when these things are in place and you have a passion to serve and advance both people and coffee. We are talking with Kyle Ramage and Lem Butler of Black and White Coffee Roasters! Kyle and Lem are industry legends in their own rights. Each of their carerers has spanned the decades and has been punctuated with competition success. Lem and U.S. Barista Champion in 2016, and Kyle as U.S. Barista Champion in 2017. Along their careers they have been deeply involved in retail, roasting, and have been integral members of the global coffee community through their work and examples. The founding of their cafe and roastery in 2017 was the combination their individual talents to create something new, powerful, and needed in the coffee space. They have been making waves in the industry since them striking a balance between accessible coffees, more extreme coffees, serving their staff and customers, and continuing to invest in competitions and the professional development of competitors. This conversation is a look at their history, the development of Black and White, their own growth as owners, and the how of their approach to running one of the most respected brands in coffee. We discuss: Careers and competition Training and complimentary strengths The founding of Black and White Taking on an existing customers base and staff Self awareness Listening to customers Developing a fresh approach to coffee Investing in their baristas The need to market coffee differently Creating inroads in roasted coffee offerings Where we need to go as an industry Links: www.blackwhiteroasters.com Instagram: @blackwhiteroasters Listen to these episodes next! 396 : Founder Friday: Before + After Edition! w/ Jonathan Pascual of the Newly Opened Opo Coffee. 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 359 : Founder Friday! w/ Nigel Price of Drip Coffee Makers NYC 273 : Founder Friday w/ Anne Lunnel and Charles Nystrand of Koppi Coffee Roasters, Helsingborg, Sweden Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com Reach out to KTTS! chris@keystotheshop.com

May 25, 2023

There is a shortcut for everything these days. Automation, templates, and other tools would give you the impression that you can automate of be hands off with your leadership and that your aim is to continually seek more ways to remove yourself. On today's Shift Break we will be talking about how this idea, while appropriate in some aspects of the business, is a recipe for disaster in others. Listen to these related episodes next: 028 : Why it's Ok to be the Boss w/ Bruce Tulgan Baristas Are Not Magic Motivating Staff Through Culture You Can't Automate Quality Proactivity in the Owner - Manager Relationship Over Optimization Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

May 23, 2023

Opportunities for specialty coffee still abound in certain areas of the American South. With those opportunities comes challenges of communicating coffee in a way that both meets people where they are, and helps open them up to new experiences that expand their enjoyment. Today we are talking with someone who has not only been communicating to his customers through the coffee he roasts, but also through a podcast designed to be an entertaining AND educational. We are chatting with Kenneth Thomas of Umble Coffee! Kenneth Thomas is host of the very popular Coffee 101 podcast and interviews coffee experts weekly from around the world. He is owner and head roaster at Umble Coffee Co, an online and wholesale coffee company. Kenneth and Umble Coffee have been ranked as one of the top specialty coffee roasters in the United States consistently for the last several years. He is also a physician and chemical engineer - both of which lend expertise to Umble's mission of sourcing and roasting the best coffees from around the world in a way that optimizes for taste quality and health. In my conversation with Kenneth we will cover how his own curiosity sparked his obsession and business, how he crafts customer service through roasting excellent coffee in an approachable way, and the importance of always learning and providing opportunities to learn for himself, his customers, and listeners. We Cover: Discovering coffee and roasting Listening to customer feedback Blue ocean opportunity Meeting people where they are Coffee and health Advice for coffee roasters in coffee desserts The importance of always learning and teaching Don't sit on innovation Links: www.umblecoffee.com Coffee 101 podcast Listen to these related episodes next! 387 : Innovation and Building a Better Coffee Business w/ Miranda Caldwell 184 : Making Great Business Decisions w/ Dave Stachowiak 286 : Coffee Roasting Best Practices w/ Scott Rao 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab 063 : What Your Roaster Wants you to Know w/ Rob Hoos, Author, Modulating the Flavor Profile of Coffee 168 : How to get the Best from your Coffee w/ WBC 2013 Champ, Pete Licata 370: Founder Friday! w/ Tony Dreyfuss of Metropolis Coffee Company, Chicago, Illinois Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

May 18, 2023

The foundation of the building determines the stability of what is built on it. When it comes to building a coffee shop business your growth cannot out pace the degree to which you invest in the relationships and the culture at the heart of it. On today's Shift Break we will be talking about the need to increase engagement, resourcing, communication, and meaningful connection as you get business and the business develops in size and scope. This is a very important topic and one that I hope you take to heart and put into practice. Listen to these related episodes next: 248 : The 5 Elements of Resourcing your Team 074 : The Life Changing Power of Good Authority w/ Jonathan Raymond 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aire Expectations for Growth Reasonable Expectations Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

May 15, 2023

Tenacity, humility, and curiosity. Whether you are working as a barista, competing, opening your own shop and roastery, these are character traits that are essential for success. Today we are talking with someone whose long career in coffee has been characterized by these values. We are chatting with the new U.S. Barista Champion, Isaiah Sheese! Isaiah Sheese is the Owner of Archetype Coffee located in Omaha, Nebraska. He has been working in the coffee industry for almost 20 years in various roles from barista, to QC cupper, green buyer, janitor, and now owner. He has competed in the US Barista Championships for 9 years, judged for 2 years, and placed top 6 in 8 of the 9 qualifiers. He finished 5th in 2020 and is now the 2023 US Barista Champion. In my conversation with Isaiah we get to talk about his beginnings in coffee, the early experiences of competition, starting and running Archetype, and the pursuit of hospitality while also pushing coffee forward. We Cover: Entering the coffee industry Discovering barista competitions Challenges of taking the next step in career What moments changed the game in competition Pursuit of excellence How judging changed things Starting a business and meeting customers where they are The importance of community trust for cafe success Tenacity in competition and the evolution of Archetype His winning routine and how they approached it differently Links: www.drinkarchetype.com FOLLOW! @ARCHETYPEROASTERS Isaiah Sheese on Instagram @isaiahsheese Listen to these related episodes next! 394 : Happy Coffee People w/ Wendelien van Bunnik 390 : 7 Ways to be Consciously Competitive 320 Founder Friday! w/ Francesco Sanapo of Ditta Artigianale, Florence, Italy 045 : Simple, Powerful Hospitality w/ Philip Turner 343 : Founder Friday! "Curated Edition" | Hospitality + Meeting People Where They Are Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

May 11, 2023

It is not so much the fear of change that keeps us from moving forward in the areas we know are necessary. It is the fear of what will happen when we implement the change. The fall out, we imagine, is too much to handle and so we stay where we are. On today's Shift Break we will be talking about why you need to embrace the fallout related to needed change and how doing so in a people-first way will, in spite of the inconveniences, lead to a better outcome. Listen to these related episodes next: 301 : Hiring and Training for Excellence 191 : Retraining your Staff on new Standards 080 : Changing things in the Cafe : A workflow for Refinement 179 : What you MUST Know About Employee Culture w/ Stan Slap Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

May 9, 2023

One of the hardest things to make consistent in the coffee shop is your espresso. There are so many variables that contribute to the final product, not to mention the number of different baristas tasked with making coffee daily. can be very overwhelming and inevitably we throw in the towel and end up with a let than optimal product. Well good news! Today we get to dive into the science of optimizing your espresso with coffee scientist Samo Smrke! Samo Smrke is a scientific associate at the Zurich University of Applied Sciences (ZHAW) in the group of prof. Yeretzian. He is involved in coffee research projects in collaboration with industry partners and in fundamental research on various topics of coffee chemistry and coffee science. He is leading a module of the Coffee Excellence continuing education course at ZHAW, and various other educational programs with partners of ZHAW. Samo is actively participating at coffee conferences, is one of the co-authors of the SCA Freshness Handbook and Water Handbook and has contributed to scientific papers and book chapters about coffee. In this episode we discuss several major factors that need to be considered and optimized in order to always have the consistent and excellent espresso you want to serve on your coffee bar. We cover: Samo's journey into coffee Ideal resting times and CO2 Aroma and taste variance in coffees What causes crema Various roast levels and decaf The grinder's role Steps to take in addressing problematic coffee The importance of tracking and systems The science communities role in tandem with professional baristas Links: Samo's Instagram Account @samosmrke https://www.zhaw.ch/en/about-us/person/smrk/ Listen to these related episodes next! 372 : Milk Steaming Master Class: Science + Craft w/ Morten Munchow and Emilee Bryant! 350 : The Physics of Filter Coffee w/ Jonathan Gagné 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol 389: How to Approach Modern Coffee Processing w/ Christopher Feran Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com 30 years of resourcing you with the best products and education! www.coffeefest.com Use Code: "KEYS" for 50% General Admission

May 4, 2023

Like you, I have been to and conducted my fair share of cafe meetings. And also like you, I have seriously questioned the effectiveness of these get togethers. In fact, in many cases meetings can hurt more than help. How do we avoid this? On today's Shift Break I will be taking you through a few big mistakes that contribute to bad or ineffective meetings, and what to do instead to make sure your gatherings are assets to the business and not liabilities to culture. Related episodes: Communicate, Duplicate, Repeat : Key habits that make information stick Turning the Ship My #1 Interview Mistake 229 : 7 Tips for New Managers 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 244 : Top 10 Ways to Lose Employees 179 : What you MUST Know About Employee Culture w/ Stan Slap Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co .

May 2, 2023

The world of coffee is saturated with suppliers of tools and equipment. Most are seeking the transaction and chasing the opportunity the current market has afforded them. Precious few suppliers are truly passionate about their customers in a meaningful way that results in the love and respect of the barista community. Slow Pour Supply is one such company, because Anita Tam is one such person. Anita Tam is the owner and founder of Slow Pour Supply Co., a socially driven coffeetools company that is dedicated to serving coffee people and small businesses around the world. Prior to coffee Anita spent decades in the world of professional music as both a professional classical musician, instructor, and conductor. She discovered a passion and fascination for the craft and science of coffee that set her on a course to not only work in coffee but to establish Slow Pour as a platform to foster the same discovery for baristas globally through quality tools. Anita is a long time certified AST with the SCA and you can find her and her team at almost any coffee event or competition spreading joy and positivity and serving the community. Today we are going to be getting to know a bit about Anita's entry into coffee, the passionate and philosophies that drive her, and how she approaches business and relationships in coffee with wholistic generosity. We cover: The link between music, art, and coffee Founding slow pour and guiding principles Passion for the product and end user Milk pitchers, brewers, and tools as catalysts The need for in person connection and community Creating, serving, and passing on gifts Peace through the circular flow of experiences Thoughts on the future of coffee Links: www.slowpoursupply.co @slowpoursupply Listen to these episodes next! 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major Cohen 089 : La Marzocco USA General Manager, Andrew Daday : Leadership, Innovation, service, heritage 136 : Nourishing the Barista's Soul: A conversation w/ Deb Kaminski of Pacific Natural Foods 324 : Encore Episode! Organizing the Community w/ Espresso State of Mind Founders, Javier Alvarez and Joseph Gonzalez 394 : Happy Coffee People w/ Wendelien van Bunnik Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com

Apr 30, 2023

On this Rate of Rise episode I am thrilled to get to have a conversation with the new U.S. roasting Champion, Andrew Coe of Elevator Coffee in Portland, OR Andrew Coe is the owner and roaster at Elevator Coffee in Portland, OR, founded in 2016. Andrew launched his professional roasting career by winning the first Cascadia Cup roasting competition at Buckman Coffee Factory, a co-roasting facility across the street from his cafe, using a Behmor 1600. He currently operates out of another co-roasting facility in NE Portland called Roast, which is home to a fully customized 1938 12kg Probat (probably one of the cooler machines in town). Andrew also private label roasts for Two Stroke Coffee. He has a masters degree in Mathematics from Oregon State University, and worked as a Transportation Planner prior to coffee. In our conversation we chat about Andrew's entry into coffee, competition, and insights learned over his career In our conversation we cover: Community and its role in learning Key turning points in his understanding of roasting Methods and disciplines for consistency Favorite part of the competition Collecting, curating, and using data How his career experience helped in roasters competition Optimizing green and roasted coffee Links: www.elevator.coffee Instagram @elevatorcc + @andrewcoaecoffee Related Episodes: 286 : Coffee Roasting Best Practices w/ Scott Rao RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind" 147 : U.S. Roasting Champion, Shelby Williamson of Huckleberry Roasters, Denver, CO 026 : What Your Roaster want you to Know w/ U.S. Roasting Champion, Mark Michaelson, Onyx Coffee Lab Visit our sponsor ROAST MAGAZINE and subscribe!

Apr 28, 2023

It's Founder Friday! I just learned of the news that the original sidewalk bar for Espresso Vivace is going to be closing permanently. This is very sad news given the rich history of that cafe and the impact it's had on so many. So today I thought it would be a great idea to re-air a conversation I had with David Schomer back in Feb of 2019! Since its founding in 1988 Espresso Vivace has been home to David's groundbreaking and paradigm shifting experiments with espresso coffee and drink presentation. His work has been foundational and formative in the lives of countless professionals around the world. In this interview I get to talk with We discuss: The early years of Vivace David's philosophy on service What he wants customers to experience in his stores His desire to remain small and impactful What makes a great espresso Hiring The secret to longevity how he has personally grown over these 3 decades of meticulous pursuit of his espresso ideal There is a lot to take away and be inspired by here. Enjoy! Links: www.espressovivace.com Instagram Listen to these episodes next! 323 : Reflecting on 5 Years of Keys to the Shop w/ my Wife Lynnsy Deferio 128 : Terry's Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine 349 : Talking About 21st Century Coffee w/ Kenneth Davids 376: Career, Coffee Quality, and Advancing the Industry w/ Mat North, of Raw Material 205 : Inside Caffe Florian, the World's Oldest Coffee Shop ! | Venice, Italy Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com Reach out to KTTS! chris@keystotheshop.com

Apr 27, 2023

Today we have an incredible number of options to increase efficiency and outsource everything we do, including the things that people would normally assume come from you as a creator. This presents a problem that I believe is based either upholding or violating a common trust between the consumer and the provider. Today on Shift Break we will be talking about the use of A.I., white label coffee, authenticity, and what I believe is the necessity for us to fight for the integrity of our communication. Related episodes: 227 : Connecting with Hearts and Minds 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo Bridging the Values-Actions Gap Commit Before You Communicate Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Apr 25, 2023

Out of all the reasons that may be contributing to customers either loving or avoiding your shop, the quality of your drink beverages actually ranks pretty high. The trouble is, we all tend to assume that we have pretty much achieved a level of quality that "should" be sufficient to attract and keep customers and in that assumption we are lulled into a place of security and chance down other means to bring in more people are areas to refine, all the while our coffee is literally leaving a bad taste in people's mouths. On today's episode I am going to be sharing five things that you can do in your cafe that will absolutely level up and improve your coffee quality. When your marketing and word of mouth brings customers in to the store, both you and them will be confident that you can deliver a truly consistent specialty coffee experience worthy of the hype. Let's lean into the uncomfortable and embrace the refinement of quality as a constant pillar of who we are and how we operate! Related episodes: "Local" does not Equal Quality DETAILS 235 : 4 Tips for Training your Staff 191 : Retraining your Staff on new Standards Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings Drink Drills! : Guidelines for using this powerful training tool in the coffee shop to get baristas ready for anything 307 : 10 Simple ways to Level Up your Coffee Shop Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com

Apr 20, 2023

When it comes to leadership, the power and authority that is inherent in the position creates a need for higher degrees of responsibility to facilitate and support those being led. Be that as it may, for those who are being led, this is not a reason to outsource to other personal responsibility and accountability in your work and career. On today's Shift Break we will be discussing some things that are not really able to be provided for you by "the company" or your boss, but re up to you to bring to the table for the sake of your own flourishing in work and in life. Related episodes: Shift Break: Hard Work is Hard 355: Baristas! 6 Essential Qualities to Get Yourself Hired 331 : The 7 Deadly Sins of my Career The Barista Slump : Thoughts on how to deal with times of love-loss, uncertainty, hardship, and weariness in your coffee career 292 : How to Take Charge and Drive Your Career w/ Ed Evarts Episode 31 : Essential Advice for New Baristas Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Apr 18, 2023

Technology and tools are meant to serve people, not the other way around. As we multiply apps, software, snd services in the name of optimization and ease, it can become harder to truly connect as we begin relying on these innovations to replace the very relationships that will sustain our coffee shops. The tech for making the schedule in your cafe is one of these areas that has seen an enormous amount of growth and proliferation over the years. Amongst these options stands a company that has been consistently and decisively people focused, radically simple, and hospitality minded in their quest to truly serve their clients the way their clients serve guests. I am thrilled to be talking with Wil Brawley of Schedulefly! Wil is Co-Owner of Schedulefly, a simple online restaurant employee scheduling platform that has served over 17,000 independent hospitality businesses since 2007. He is also host of the Restaurant Owners Uncorked podcast and author of two Restaurant Owners Uncorked books. In this conversation we will be talking about the genesis of Schedulefly, how they have stayed simple and effective for these past 16 years, and what Wil has learned as he has built relationships with and heard the stories of cafe and restaurant owners. We cover: The story of Schedulefly The schedule's role in your businesses operation Why integrations are not all they are cracked up to be What hospitality looks like between service provider and client Leaning into relationships The art of saying no and knowing who you are Lessons Will has gleaned form interviews on the podcast and in writing his books The need for simple people first hospitality and systems Links: www.schedulefly.com Related episodes: 170 : Why your Inventory Counts w/ Albert Amar and Pierre-Francois Rio of SwiftCount 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 089 : La Marzocco USA General Manager, Andrew Daday 302 : Data's Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube 351 : Pro Tips for Using Spreadsheets w/ Maxwell Mooney, Narrative Coffee Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com

Apr 12, 2023

"If only the boss would listen to my ideas this coffee shop would be so much better!" We all have ideas for how to improve different aspects of the cafe. Many times I have been frustrated when my really great ideas were not met with the same enthusiasm I had. What gives?! On today's Shift Break we will be talking about why your ideas may not be received well and how to pitch your ideas with the consideration, planning, and empathy it takes to make get buy-in and be taken more seriously. Related episodes: Doing What You Want -vs- Doing What is Needed Using Slow Times Well as a Barista Taking Offense to Critique How to Talk to Each Other Proactivity in the Owner - Manager Relationship Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Apr 10, 2023

Creating in depth, engaging, and ultimately helpful educational content is no easy task. Today the number of options we have for gear, techniques, and the coffee itself are daunting to say the least. It is this vast field of options that energizes the home enthusiast to passionately pursue coffee and for some they get into it so much, they turn pro. That is the case with today's special Guest, Youtube and TikTok creator and now coffee roastery owner at September Coffee, Kyle Rowsell. For years now Kyle has been inviting his followers along his journey humbly pursuing knowledge and know how around coffee, gear, and brewing. As Kyle has been growing his platform and help countless people achieve tasty coffee at home , he has also created and now launched with his wife a new roastery called September Coffee In this conversation Kyle breaks down his journey, coffee philosophy, goals with his platforms, and the story of launching his new roasting business, September Coffee. We cover: Finding coffee and following a nw career path Content creation and representing the coffee industry to consumers The evolution of how consumers view coffee at home How cafe need to embrace the prosumer and why it matters Starting a Roastery Making decisions on what kind of coffee to roast How the professional role as biz owner differs from the creator role How does consumer purchasing in small amount impact green demand Links: www.september.coffee Kyle Rowsell YouTube Kyle Rowsell's IG @kyle.rowsell Related episodes: 242 : A Conversation with James Hoffmann 372 : Milk Steaming Master Class: Science + Craft w/ Morten Munchow and Emilee Bryant! 347 : Brewing Coffee and a Career w/ U.S. Brewer's Cup Champion, Elika Liftee 035 : The Consumer Revolution w/ Kevin Sinnott 282 : How to Listen to your Customers 069: Hosting Consumer Coffee Classes : 7 Guidelines Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Apr 5, 2023

There are no shortcuts to creating something meaningful, dynamic, and sustainable. But that does not stop us from thinking that that there are! Whether you are leaning on the idea that you just need the perfect or award winning barista and then you will be successful, or if you can just get the right template, tool, or menu all will be well, you will be sorely disappointed. On today's Shift Break we will be talking about the impulse we have to want this magic thinking to be true and what kind of thinking we need to employ instead that will actually work over time. Related episode: Grass Roots Improvement: Tapping into the power of your staffs observations and ideas Patience & Passivity : Career Advice for the Long Game The Miracle of the Mundane: How curiosity helps our sustainability Learning -vs- LEARNING Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Apr 3, 2023

Most all of us are driven by a desire to create something that makes an impact. Be it through food, or through coffee, we craft an experience and hope that the values and culture that drives us shines through with each plate and cup served. In many ways, we are relaying a story through our craft in hopes that that story and experience will be accurately captured and told by others. Through his writing, that is exactly what today's guest does in the culinary world. Today we are talking with award winning author and founder of TASTE, Matt Rodbard. Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He's the author of Koreatown: A Cookbook, a New York Times Bestseller, Food IQ, a Publishers Weekly Bestseller, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Foundation Awards. He's the host of the long-running podcast TASTE , a show featuring conversations with the most interesting people in food, cookbooks, media, and more. In this conversation we explore Matt's career, what he has learned writing about food, chefs and the culinary industry, how coffee can learn from the world of restaurants, and how the craft of cooking, writing, and coffee are connected. We cover: Matt's development as a writer and storyteller The deeper meaning of food and culture The difficulty of writing to effectively reflect heart and soul What the biggest issues are in the restaurant world today Awards and staying in touch with pleasing guests Accessible luxury and rooted experiences Why the flavor wheel in coffee needs to be thrown out What coffee needs to do to improve and learn from our culinary counterparts Links: https://tastecooking.com/ https://www.instagram.com/taste/ Related episodes: 219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 393 : The Tyranny of Taste w/ Kosta Kallivrousis Coffee and Cocktails Coffee and Chocolate Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Mar 30, 2023

I was having a conversation with my wife and son about the practice of "decafing" customers and when anyone would take it upon themselves to do that. Ultimately it boils down to a decision we make in the moment to maintain integrity and hight standards for ourselves, or to create precedent within ourselves to let spite rule our actions. In today's Shift Break we will be talking about how we can and do easily fall into pettiness and spite and how we can avoid this trap that ultimately ends up, more than anything else, damaging us and the coffee industry. Related episodes: Managing Anger : Tips on how to deal with getting angry behind the coffee bar in a healthy way Gossip: How this toxic element destroys community in the coffee shop and what to do instead Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Mar 29, 2023

When you think about success in roasting coffee, you will more than likely be concerned first and foremost with quality. While quality is critical, it is not the only factor. And success itself is more than a measure of your businesses profit, but how your business profits others. A new and more expansive view of quality and success is one of the things that characterizes today RoR guest. In this episode of Rate of Rise we are going to be talking with, David Lalonde of Rabbit Hole Roasters! David is the co-founder (along with biz partner Sophie) of Rabbit Hole Roasters in Montreal, Quebec. Roasting tasty coffee is obviously important for him, but challenging the coffee status quo is what drives him. By learning about coffee's inequalities, building long lasting relationships at origin and centering small holder farmers, he hopes to change the narrative, one that is not based primarily on cup score. Rabbit Hole Roasters is known for hight quality coffee, accessible offerings, and a desire to create momentum for equity along the entire value stream. Rabbit Hole is also the Roast Magazine 2023 Mirco-Roaster of the Year! In our conversation we will be talking about David's entry into coffee, starting rabbit Hole, and the mission to take on the important and hard topics of the coffee industry through conversation and through the operation of Rabbit Hole Roasters itself. In our conversation we cover: Entering the coffee scene Developing the ethos and values choosing import partners crafting an accessible and impactful offering Longterm relationships and farmer commitments Why quality is not the most important thing Running a successful business Developed coffee and expanding our marketing Asking the hard questions and giving a platform to needed conversations Links: www.rabbitholeroasters.com Rabbit Hole Roasters in IG: @RABBITHOLEROASTERS Related Episodes: Sustainability Series #2 : Importing & Roasting RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee 376: Career, Coffee Quality, and Advancing the Industry w/ Mat North, of Raw Material 393 : The Tyranny of Taste w/ Kosta Kallivrousis 223 : Building a Financially Resilient Business w/ Andrew Carroll RoR #6: Buying Less and Doing More w/ Ever Meister Visit our sponsor ROAST MAGAZINE and subscribe!

Mar 28, 2023

In the hospitality industry, a guiding ethos that drives many successful coffee bars, restaurant, and bars alike, is the concept of generosity. When we operate with a heart to give and serve, we innovate ways to make that ethos a reality. Unfortunately there are many cafes that operate with the idea that they should only pay what they can get away with and have a less than generous disposition that leads to all sorts of problems. That fact that this later disposition is so common is one of the reasons today's guest started down the road to innovate a way to create a generaous payment system that both challeneges the status quo and cares for the needs of the coffee shop's staff. Today we are talking with Mike Schroeder of Oddly Correct in Kansas City, MO. Mike Schroeder is a drummer turned aerospace engineer turned drummer turned co ffee roaster turned problem solver and business owner. Mike is brothers-in-law with Oddly's founder Gregory Kolsto and Oddly's first employee (in 2011) and is now being trusted to steer the ship. In this conversation we dive into the story and values of Oddly Correct and how they flipped the script on the traditional way wages are viewed and can today provide their staff with a consistent living wage. We cover: Beginning oddly Crafting the values Making decisions Expanding mindfully The why behind projects and initiatives Valuing your team Guaranteeing a living wage Pushback from the industry Rolling it our and seeing the impact Continual improvement Advice for how to apply this structure Links: www.oddlycorrect.com Boss Barista interview w/Mike Related episodes: 227 : Connecting with Hearts and Minds 329 : How to Teach Company Values to Your Staff 162 : Discussing "Baristastainability" w/ Jenna Gotthelf of Counter Culture Coffee 291 : What to do if Your Baristas Wont Listen to You Bridging the Values-Actions Gap Scaling Values Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Mar 27, 2023

Part 2 of 2023 Coffee Fest Live NYC interviews! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. This time we are joined by Jesse Harriott, Jenna Gotthelf, and Anu Menon! To start us off on part 2 we are going to talk with Jesse Harriott of Copper Horse Coffee! Jesse is a long time friend of mine and Co-founder of Copper Horse Coffee in Ithaca, NY. He has been serving coffee for 20 years, Roasting, training, and consulting for 18 years and has accumulated a lot of recognitions and awards at Coffee Fest, Golden Bean, and has amassed an incredible amount of wisdom and experience over these decades of coffee craft and leadership. In this conversation we discuss what is at the core of a successful coffee shop's operations. ​​Next we chat with Jenna Gotthelf of Counter Culture Coffee. Jenna Gotthelf is an advocate for creating progressive and approachable learning opportunities for anyone who brews coffee. Jenna is based in NYC and is the wholesale education manager for Counter Culture Coffee, where she oversees the barista training program carried out in Training Centers across the country. Jenna is also a long time US Coffee Championships competitor and has placed everywhere from first to last to somewhere in the middle in Brewers Cup and Barista Competitions Jenna and I discuss the need for coffee bars to educate their customers in ways that empower them and give them tools for success and how to meet them where they are in their coffee journey. Finally we are talking with Anu Menon of Driftaway Coffee. Anu Menon is a founder at Driftaway Coffee , a sustainability-focused direct-to-consumer coffee roaster based in Brooklyn, NY. An engineer-turned-marketing consultant, she leads Customer Experience & Sustainability at Driftaway and is passionate about building an approachable, equitable & transparent coffee value chain. Anu sits down with me to talk about how we can reach out to our customers via digital platforms and what practical steps we can take to create access, change, and culture regardless of physical location. Links: www.copperhorsecoffee.com www.counterculturecoffee.com www.driftawaycoffee.com Related episodes: 162 : Discussing "Baristastainability" w/ Jenna Gotthelf of Counter Culture Coffee SPECIAL: Coffee Fest Live! Chicago 2022 Part 1 w/ Luke Waite, Kris Christian, and Perfect Cube SPECIAL: Coffee Fest Live! Chicago 2022 Part 2 w/ Marissa Childers, Jess Gulino, and Tony Dreyfuss 157 : Four from the Floor : Interviews from Coffee Fest Indianapolis 2019 142 : Entrepreneur Interviews from Coffee Fest NYC! www.coffeefest.com

Mar 27, 2023

It is time for the first the 2023 series of Coffee Fest Live interviews! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. To start us off we are going to talk with Jordan Brown followed by Anand Patel Jordan Brown has been on the distribution side of Coffee for close to a decade. He is all about bringing products and helping shops. Reset culture . Currently he serves as the Vice President of sales for Shoreline Supply Co and hosts a podcast " Drinking Coffee While Talking Coffee With Jordan Brown." I got to talk with Jordan about how we can go about knowing what product are right for our shops and our values. ​​Next we chat with Anand Patel. Anand is the co-founder of Hidden Grounds Coffee. Back in 2013, Anand and his team of coffee crusaders decided that the world had suffered enough from the scourge of bad coffee. They took it upon themselves to become the ultimate taste testers, sacrificing their taste buds so their customers don't have to suffer the same fate. They've been able to expand their coffee business to 7 retail locations and in our conversation Anand gives us his secrets to scaling mindfully in order to achieve lasting success. links: www.shorelinesupplyco.com Drinking Coffee, while Talking Coffee Podcast www.thehiddengrounds.com www.coffeefest.com

Mar 23, 2023

Creating a moment of delight and excellence is what we all want to do when we set up our shops and make coffee for others. We also want to be delighted ourselves with the things we create and feel a sense of pride in each and every drink. Given the range of beverages we serve, that is pretty rare to find. But at least one place manages to strike this balance and has been doing so with singular focus for the past 8 years. Today we get to talk with the owner of the Award winning cafe, Endorffeine in Los Angeles, CA, Jack Benchakul! Jack is a biochemist who turned to small business to find more meaning and fulfillment in work. This set him on a path to pursue craft first through the pastry arts and finally in the coffee industry after one life changing cup of coffee. Jack learned all he could at home then as a barista before starting Endorffiene with his cousin Ttaya Tuparangsi in 2015 with the goal to pursue a balanced and refined coffee experience unlike any that was currently available. Jack's integrity, knowledge of craft and science, and constance in this pursuit has not only gained Edorffeine nority from famous food writers like Jonathan Gold and Bill Addison, gained Endorffeine, but also recognitions such as "Best Coffee Shops in the U.S. from Food and Wine and on of the "101 Restaurants, Dishes, People, and Ideas from The LA Times. Beyond these things, Endorffeine is firmly established in the coffee community and garners the respect of their industry peers world wide. In today's conversation with Jack we will be exploring the story of Endorffeine and their unique approach to creating beauty, balance, and community one cup of coffee at a time. We cover: Jacks Journey from Biochemistry to pastry to coffee The coffee epiphany that set his course Establishing Endorffeine and its mission Staying consistent over time Pursuing customer facing work as an introvert Values based Menu curation and refinement What is the "deep fight" Pride in operation and ownership What the pandemic revealed Connecting with customers Advice to other owner on integrity and patience Links: www.endorffeine.coffee Instagram: @endorffeine Related episodes: 375 : Founder Friday! w/ Roland Horne of WatchHouse 359 : Founder Friday! w/ Nigel Price of Drip Coffee Makers NYC 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Mar 22, 2023

Ever find yourself saying or hearing things like "Well, we go through it!" or "That was so crazy, welcome to Saturdays!" or "That's just the way it is here!" and many other phrases that draw attention to some very difficult situation of common happening on the bar? I certainly have and often these things are said with a ting of resignation by people in positions who may actually have the ability to do something about it. In today's Shift Break we will be talking about how we tend to glorify and resign ourselves to chaos and dysfunction and why we find ourselves embracing these problems as inevitable or even rites of passage, versus using our influence and abilities to try to innovate ways to alleviate needless stresses. Related Episodes: Facilitating Success Fix the Small Stuff! : Management, Morale, Coffee Bar Culture 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 373 : The Owner's Role: 5 Behaviors for Effectiveness Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Mar 20, 2023

The market place of coffee has seen rapid expansion of drive thrus and concepts focused on quick service. There is no doubt that customers appreciate speed when it comes to their coffee, better than speed though is speed plus service. These are the areas that today's guest is focused on delivering and continually enhancing in one of the country's fastest growing fast coffee concepts, Scooter's Coffee. Jaime Denney joined Scooter's Coffee as the Vice President of Franchise Operations in November of 2022 to focus on initiatives aimed at increasing the speed and effectiveness of drive-thru service. Denney is a highly energetic and passionate, results-oriented operations leader with a proven record of achievement in the quick service restaurant industry. She has experience leading large cross-functional teams, delivering business results, and implementing foodservice solutions. Prior to joining Scooter's Coffee, Denney was Vice President of Brand Operations at Jamba, where she worked cross-functionally with teams to drive franchise operational excellence and deliver quality training and support. She helped successfully migrate Jamba to a new POS system and implemented digital enhancements to set franchisees up for success during the COVID-19 pandemic. Denney, who has 15 years of coffee industry experience, also held leadership roles with Starbucks, Tropical Smoothie Café and Aramark. With 613 locations and no sign of slowing, there is a good chance you have a Scooters Coffee near you. Today we are going to get an inside look into what makes this company tick, the values that drive its drive thru empire, details about how Scooter's Coffee operates, and what we in the independent cafe community can learn from our corporate counterparts. I hope you all enjoy and learn a lot! We cover: Choosing markets for expansion Training managers Setting goals for speed Competing in the local market place Managing costs amid inflation Keeping things simple to help speed and service The limits of speed as a value Service and consistency Serving franchisees Wages, benefits, and culture Networking and tools for refinement Links: www.scooterscoffee.com Related episodes: 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major Cohen Episode 121 : Working from Your Strengths 161 : Founder Friday Drive-Thru Edition w/ Jasmine Diedrich Wilson of Diedrich Espresso 384 : How to Run a Successful Coffee Cart w/ Sarah Naylor of Daybreak Coffee Cart 163 : Lessons from Crush the Rush w/ Josh Little Field Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Mar 15, 2023

Your staff need you to empower them. We like to think that we do this but many times it amounts to surface level communication and resourcing that is out of step with the day to day reality your staff live. In today's Shift Break we will be talking about a few questions you can ask yourself that will help you truly empower you staff to succeed in their work and give you peace of mind in the process. Related Episodes: A Shift Break...on Shift Breaks Helping Managers Avoid Burnout Communicate, Duplicate, Repeat : Key habits that make information stick Empowering Staff to make the right Call Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Mar 14, 2023

From the first day you open the doors to your coffee shop one thing confronts you as a constant. Change. In order to run a healthy business we have to embrace changing things in the cafe in order to provide for the needs of the people and the operations that support them. The problem we run into though is when we act as though change is a nusance and in response we either refuse to change things, or we rush changes in order to get them over with. Inevitably this results in a lot of needless frustration and lost potential. On today's episode we are re-airing an old episode (episode 80 for Feb of 2019) talking about how we should go about changing things in the coffee shop with respect to what your people need and in a way that makes the change actually stick. I would encourage you to listen to this episode and have in mind a couple changes that you know need to be made in your shop. After listening, take the first step to make these changes using the workflow and see the difference it makes! Related Episodes: 191 : Retraining your Staff on new Standards 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 339 : What Good Barista Training Produces 307 : 10 Simple ways to Level Up your Coffee Shop 291 : What to do if Your Baristas Wont Listen to You Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Mar 9, 2023

This is not just a question asked by an over eager customer haunting the front entrance 10 minutes before you open the shop. It is also a question a customer asks to themselves when they encounter a lack luster, apathetic, and seemingly disengaged staff and space. In today's Shift Break we are going to discuss how the way we p[resent ourselves and our cafes to the customers will convey a lot about whether we are really and truly open. Related episodes: Authenticity and Performance 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 340 : Encore Episode of "10 Reasons to Love the Customer"! Pre-Closing Madness Ignoring the Customer Spiders ! Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Mar 8, 2023

Coffee shops can have everything going for them on paper, but it is what is practiced in the day to day that determines whether you are successful. The truth is, mistakes happen. They are unavoidable. Certain mistakes, though, have a greater likelihood of causing damage and ruining what we have built. Today we will be talking about 5 things that I would consider some of the biggest mistakes that coffee shops make. Each of them are not simply isolated accidents, but practices that we are prone to develop if we don't work hard to avoid and replace them with something better. We will discuss: Comparison vs inspiration Isolating and not evolving Under resourcing the important things Failing to develop intentionally Passive leadership Related Episodes: 173 : 5 Areas of Focus for Retailers 101 : Avoiding Legal Pitfalls in Retail w/ Specialty Coffee Attorney, Marshall Fuss 384 : How to Run a Successful Coffee Cart w/ Sarah Naylor of Daybreak Coffee Cart 341: How to Think About Success 227 : Connecting with Hearts and Minds Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Mar 2, 2023

Sustainability can become more of a reality if we determine to use the tools at our disposal wisely. Perhaps even more so if the tools we use to roast evolve to better address the many concerns we have in the coffee industry. That is what Bellwether hopes offer. With their all electric, ventless coffee roaster their goal is to empower any business to roast incredible coffee in-house and do so in a way that leads efforts in sustainability. In this episode of Rate of Rise we are going to be talking with, Arno Holschuh. Arno Holschuh is the Chief Coffee Officer at Bellwether Coffee, which manufactures the world's lowest-carbon coffee roaster. A veteran of the industry, he was one of the first employees at Blue Bottle and went on to manage their coffee operations and product. For the past eight years, he has been working with Bellwether to build a delicious, profitable, and sustainable future for coffee roasters, farmers and drinkers. In our conversation we discuss important and direct questions about this new tech and its impact on both sustainability efforts and traditional coffee roasting. My goal is that you leave this conversation with more clarity and better informed about your options when it comes to creating better sustainability outcomes through technology. In our conversation we cover: Scaling and wholesale Trades offs and energy Who the machine is for What Bellwether aims to solve in coffee Tackling objections Responsible consist sourcing Innovation and collective effort Evolving traditional roasting Links: www.bellwethercoffee.com Related Episodes: Sustainability Series #2 : Importing & Roasting RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee Special! "Thinking Differently" Series | Radical Sustainability w/ James Combs of Combs' Coffee RoR #6: Buying Less and Doing More w/ Ever Meister 286 : Coffee Roasting Best Practices w/ Scott Rao Visit our sponsor ROAST MAGAZINE and subscribe!

Mar 2, 2023

You have heard this many times from managers and trainers alike. The idea being that if you want your work to go at a quick and consistent rate then you have to work with purpose. On today's Shift break we will explore this idea and its validity to produce results we want to see on the coffee bar, as well as how it can be used to produce results that we do not want to see. Related episodes: Excellence In The Things We Hate Working Clean : Tips for keeping the bar looking and working well while you work Speed is not the Goal 163 : Lessons from Crush the Rush w/ Josh LittleField 167 : Handing off the Shift : 4 Tips to Avoid Chaos 002: Master Your Workflow w/ Ryan Soeder Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Feb 27, 2023

Creating opportunities for a wide group of people to experience coffee seems like a goal we have for just for consumers. As good of a goal as that is, it is equally and maybe even more important that this goal be applied to the people who work in coffee. Sadly it is all too convenient for us to default to the easiest and most familiar options for those opportunities and as a result we tend to find a lack of diversity in the shop and beyond. This does not need to be the case and to help show us what we can do what he is doing to address the issue, we are welcoming to the show, Keith Hawkins of The Color of Coffee Collective! Keith Hawkins has been in the coffee industry for over 25 years and is a passionate coffee connoisseur. Keith's pragmatic approach to the coffee industry is to educate, introduce and inspire the consumer, curator and the curious to explore an awe inspiring journey of coffee that will certainly compel conversations and change. Keith is the Founder of The Color of Coffee Collective and Koffee with Keith. The Color of Coffee Collective is comprised of diverse and talented minority coffee growers, farmers, producers, roasters, baristas, artists, and coffee enthusiasts. The mission of The Color of Coffee Collective is to educate people about the specialty coffee industry from a diverse perspective through symposiums, workshops, conferences, and open and honest conversations. This is a wonderful, deep, and maybe hard conversation that I hope inspires you! We cover: Keith's history in coffee Experiencing inequity in spite of qualifications Carving out a path and creating a conversation How the Color of Coffee Collective was founded Why we default to a lack of diversity Getting used to discomfort to make progess Resourcing the next generation Inclusive ambition and others focused legacy How the collective has already inspired change Supply chain equity Advice to the next generation seeking opportunities What we can do to take action in our businesses Links: www.colorofcoffeecollective.com Instagram: @colorofcoffeecollective Related episodes: 183 : Exploring Diversity w/ Phyllis Johnson 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan 322 : A Conversation w/ LaNisa Williams of Barista Life L.A. 225: Encore Founder Friday! Dorian Bolden of Beyu Caffe, Durham, NC Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Feb 24, 2023

Welcome to another before and after edition of Founder Friday! Occasionally we sit down with an entrepreneur who is in the proccess of opening their shop to talk about what they are planning, hoping for, and doing right now. Then we come back a few months post launch and see how things went getting open and the lessons learned in the process. I am thrilled to have been able to sit down with frequent guest on the show, Jonathan Pascual of Tap Room Coffee in Atlanta. This first half was recorded in December 2021 as he was gearing up for the launch of his new roastery and cafe brand, Opo Coffee which has now been in operation for 2 months. In this conversation we get to hear the details, planning, and hopes Jonathan had for Opo Coffee and then we get to see how things actually went and the wonderful way that Jonathan and his team have approached this new venture based on values, mission, respect, and a deep care for people. This is going to be an episode full of incredible insight you won't want to miss! We cover: The decision to expand and the first steps Institutional wisdom and learning as you go Having a strong team Values driven operations Taken a stepped approach to launching Generating excitement and serving people How to approach caring for multiple locations Making hard decisions Finding joy and energy amidst the work Trusting your people Related episodes: 177 : Founder Friday w/ Jonathan Pascual of Taproom Coffee and Beer in Atlanta, Georgia COVID-19 Focus : Jonathan Pascual | Taproom Coffee and Beer | Atlanta, Georgia 329 : How to Teach Company Values to Your Staff 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 330 : Establishing Systems in Your Coffee Shop Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Feb 23, 2023

It is all too easy to throw shade at your current state. It is also because of that easy path to bating yourself up that we find it difficult to find the good and even great things about where we are now in our career or business. On today's Shift Break we chat about the importance of loving where you are and how doing so is in fact the surest way to get to where you want to be in the future. Related episodes: You are not your Competition The Neighbor's Tree 046 : Death by Comparison : How we practice it and ways to avoid getting caught up in it Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Feb 21, 2023

Specialty coffee has its fair share of challenges across the supply chain. Solutions for those challenges are only as good as how they were created, namely, whether they were created collaboratively and with deference to those most impacted. In short, when we connect with each other in shared work toward common goals, we see progress. Today we will be talking with someone whose work in telling the important stories of coffee and producing events for connection is making a big impact. I am so pleased to welcome Henry Wilson to the show! Henry Wilson is the founder of the popular coffee news organization, Perfect Daily Grind as well as the founder of The Producer Roaster Forum. What started as a fascination for the stories of coffee, turned into a much larger enterprise which focuses on connection and bringing the best information and diverse perspectives to bear on the challenges that face our growing industry. In this conversation with Henry we talk about his road to establishing these platforms and especially focus on the importance of collaboration, connection, and relationship through the Producer Roaster Forum and what we can apply from its example in our own efforts to connect and create a better future. Links: www.perfectdailygrind.com www.producerroasterforum.com www.intelligence.coffee Related episodes: 393 : The Tyranny of Taste w/ Kosta Kallivrousis 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! Sustainability Series #2 : Importing & Roasting 288 : The Truth behind Cheap Coffee w/ Karl Weinhold Sustainability Series #1 : The Farm 358 : Changing Coffee Through Proportional Pricing w/ Andy and Nanelle Newbom of Torque Coffee 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Feb 19, 2023

Welcome to part 2 of a live series of interviews conducted on the show floor of @coffeefestshow Los Angels and PNW in 2022! ​​Today we will be starting off by talking with ​Shad Baiz of @lamarzocco.usa A long time machine tech in the coffee industry, Shad grew up around espresso tech and has 2 decades worth of experience in serving the industry. Shad Baiz is now the Southwest Sales Director for La Marzocco USA and spends his days helping cafe owners and coffee entrepreneurs determine the right espresso and coffee equipment for their operations. ​Shad and I talk about the advancing role of advancing tech in espresso equipment and what role craft still plays in this new era of automation. ​​Next we chat with Jeremy Lyman of @birchcoffee Jeremy co-founded Birch Coffee, a New York City-based coffee company, in 2009. Since then, the company has grown to 14 locations and is doing 10x the revenue it was doing by the end of year three. The focus of Birch is on service and the way they hire and manage staff has a lot to do with their success. In this conversation we go in depth on how they hire and then lead staff at Birch coffee to create their dream team. ​​Lastly we get to sit down with ​MelindJohn of @josumacoffee Melind John is the Chief Espresso Evangelist and Senior Coffee Bean Hunter at Josuma Coffee Company. This dual role reflects Josuma's unique positioning as an espresso specialist, supplying not just a roasted bean (Malabar Gold Espresso) to cafes, offices, and home baristas but also green coffee beans to roasters for use in their espresso offerings. ​I sit down with Melind to talk about the foundational elements of achieving great espresso and the kinds of questions he gets at his long running session on the subject at Coffee Fest. links: www.LaMarzoccousa.com www.birchcoffee.com www.josumacoffee.com ​​If you are looking for resourcing, clarity, inspiration, and just a really fun experience then I would suggest attending Coffee Fest Trades Shows! ​​You can get 50% off your registration by using the code "KEYS" when registering at www.coffeefest.com be sure to follow @coffeefestshow

Feb 19, 2023

Welcome to part one of a live series of interviews conducted on the show floor of @coffeefestshow Los Angels and PNW in 2022! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. ​​ ​​Today we will be talking with ​Manish Shah founder of Maya Tea. Manish Shah is the owner of Maya Tea Company, a Tucson, Arizona-based manufacturer and distributor of fine loose leaf tea blends. He began his tea company in 1996 with a single product, and has since grown and expanded his line to include over two hundred varieties of tea as well as an innovative line of chai concentrates. In this conversation we chat about tea trends and your business. ​​ ​​Next we chat with Stephanie Alcala of RGC Coffee. Stephanie Alcala is a trader specializing in sustainable coffee supply chains. She works for RGC Coffee, a family-owned importer whete she pursues her passion for agriculture and community economic development. We talk with Stephanie about sustainability and what it means to have a truly responsible supply chain. ​ ​The next guest is Maria Cleaveland. Maria Cleaveland is a food & beverage and hospitality professional with business development, strategic planning, finance and operations and brings an entrepreneurial spirit to every project. Currently she serves as North American Sales Director for Urnex Brands. Maria and I talk in this interview about the new innovations and tech making easier for consumers to have great coffee and what it means for coffee shops ​​ ​​Lastly we get to sit down with ​ the great Jim Ngokwey! Jim is managing partner at Mighty Peace Coffee, a social impact coffee importer and roaster that highlights the great coffees of the Congo. As a Congolese immigrant who now calls New York home, Jim dreams of the day when his country's coffee will not be an afterthought or an exotic option that roasters try once every few years, but rather a mainstay for coffee companies across the country. ​Jim and I talk about the ways roasters and coffee people can and should make room for origins like Congolese coffee and then the importance of purging diversity in our businesses as well as the bean counter. links: www.mayatea.com www.rgccoffee.com www.urnex.com www.mightypeacecoffee.com

Feb 15, 2023

You might have the perfect checklist, SOP, policy, and plan to apply to you current situation, it might even make things technically better, but if you are in the wrong place, position, or even career then those tools can easily become anchors that hold you down. Today on Shift Break we will be talking about the need to make sure that you are in a place that is right for you, how tools can help you discern this, and how to know the difference between something that is challenging vs something that is a sign that you're in the wrong place and need to seek change instead of more efficiencies. Related episodes: 394 : Happy Coffee People w/ Wendelien van Bunnik In Praise of Long Term Imperfect Employment 331 : The 7 Deadly Sins of my Career 083: 6 Essential Books for your Professional Growth 243 : Encore Episode! "The Sleepwalking Barista (Owner)" Patience & Passivity : Career Advice for the Long Game 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 266 : Building Physical Resilience W/ Dr. David Dahl DPT, CAFS Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Feb 11, 2023

Why so serious? Coffee is a beverage that inspires a wide range of emotions but within the specialty industry in organizations, competitions, and businesses it has somehow moved away from one of the main emotions that draws so many to it. Happiness. As we focus on improving our skills, pushing our craft, and solving problems, we also need to make room for fun, community, encouragement and create relations that relieve stress instead of creating it. Today we are going to joined by someone whose own journey in coffee has taught her deep lessons about place, belonging, professional development and how being happy is an absolute necessity. We are talking with the indelible Wendelien van Bunnik! Wendelien van Bunnik is the 2019 Dutch Barista Champion, Dutch Aeropress ánd World Aeropress Champion. She started her career in coffee in 2010, and has competed in coffee competitions since 2011. She started her career as a barista, though after three years, she was employed at a Dutch specialty coffee roastery. Here, she was responsible for wholesale training and education for over 9 years. She has started her own business in 2021 as an AST, trainer and consultant.Though she is a trainer through and through, chances are you know Wendelien from her humorous and relatable content she shares on her Instagram account @wendeliendrinkscoffee . She is also the founder of The Happy Coffee Network: an open, welcome community space on an online platform, which launches in March '23. This Network is a friendly online place for barista's to connect, share experiences and knowledge as well as provide access to resources and support, no matter their level of coffee skill. In this episode we will be learning about Wendelien's journey into professional coffee, how she discovered her place and voice in the process, and what she has to say to us about finding happiness. We discuss: Growing in coffee and taking control of career Maturing and learning humility The curse of having "expert" status Difference between something being hard vs wrong Burn out and hanging on to hope Finding the place and path that is right for you Validation, learning, and effective training The need for encouragement, community, and joy What is The Happy Coffee Network Links: www.thehappycoffeenetwork.com Instagram: @wendeliendrinkscoffee Instagram: @thehappycoffeenetwork Related Episodes: 008 : Finding Joy in Coffee w/ Nathanael May 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 243 : Encore Episode! "The Sleepwalking Barista (Owner)" 077 : How you can Happen to your Career w/ Scott Anthony Barlow : A frame work for finding the right work 260 : Wait! Is your current Job actually the right Job? 292 : How to Take Charge and Drive Your Career w/ Ed Evarts Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Feb 9, 2023

The ideal for cafe management is that you can raise up and promote a barista from within the shop. Unfortunately that cannot happen in all circumstances and shop that needs to delegate management is forced to seek outside help. On today's Shift Break i wanted to cover a couple tips for cafes to consider when seeking to hire a manager form outside the shop. I believe these things will help make this move a successful one for all involved. Related episodes: 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 383 : How to Train a Manager 314 : The 6 Essential Qualities of Coffee Shop Leaders 261 : The Basics of Managing Managers 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Feb 7, 2023

Specialty coffee has been defined by a difference in quality and taste for a very long time. It is the central value that creates the markets that we currently operate in. The problem with this though is that taste as a value is, in the end, a subjective opinion. While quality, taste, and serving the desires of customer is always important, how we go about the practice of taste making will either include or exclude those most impacted by out judgments. How can we balance the need to serve and be effective in what we have not, while building a better way for the future? Well, to talk with us about these and many other questions regarding taste is Kosta Kalivoursis of ally Coffee. Kosta Kallivrousis is a Senior Account Manager with Ally Coffee and has been a fixture in specialty coffee for a very long time. He spend a great deal of his time researching coffee, community, and social movements and putting together some very thought provoking posts that challenge us to evolve into a better industry. One such article was recently featured in the latest issue of Standart Magazine called "Against Taste". In it Kosta explore the idea of taste as a value that dominates and competes with the well being of those who produce the coffee we enjoy. On this episode we will dive into this topic and tease out where we are, how we got here, and where we can go in the future if we move beyond the tyranny of taste. We discuss The epiphany of the problem Why market access is not enough Dethroning taste as supreme value Who decides value? Balance of input and market demand The International Coffee Agreement + Solutions from the past Well being as a value on par with quality Can we co create? Allowing ourselves room for innovation Dialogue w/o threat Links: Kosta's Instagram @espresso_patronus Related episodes: Sustainability Series #1 : The Farm Sustainability Series #2 : Importing & Roasting Sustainability Series #3 : The Cafe Sustainability Series #4 : Consumer 288 : The Truth behind Cheap Coffee w/ Karl Weinhold 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Feb 2, 2023

Community is an incredibly important part of our industry. In fact it is the number one thing cited by professionals as the main reason they love coffee. Unifying around a common love is so powerful and helps us all become better...or does it? On today's Shift Break we will be talking about how community can often be a way to avoid difficult parts of working together and keep things at a perpetually shallow level of enthusiasm and keep us from making real progress both professionally and industry-wide. Related episodes: 055 : Personal Growth & Development w/ Jared Truby, Cat & Cloud Coffee 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity 165 : The Art of Deep Listening w/ Oscar Trimboli SB: Don't Force Vulnerability SB: The Agreement Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Jan 31, 2023

The journey of a barista often will lead to management. That particular role of leadership in the cafe comes with a host of changes that call on people to not only care for the quality and operations of the cafe, but the people themselves. Today we are going to be talking with Justin Duenne of Quills Coffee, a manager whose journey into the role is marked by a focus on team and the constant goal of providing a great experience for both barista and guest alike. Justin began working in coffee in 2018 with Quills Coffee in Indianapolis. With a passion for coffee and community growing, Justin stepped into a manager role for the Indianapolis shop. Throughout this time he's helped Quills Indianapolis step into a new chapter of the company and location. Justin is also an accomplished musician and songwriter. In this conversation we will be talking about Justin's jouney into coffee and then into management and the lessons he has learned regarding leadership, and the importance of a great team We cover: Becoming a barista Taking on and learning leadership Lessons in teamwork and relying on others Hiring and creating the vibe Delivering a great coffee experience The connection between music performance and management Thankfulness and the importance of perspective Links: www.quillscoffee.com Justin on Instaram @justinduennemusic Justin's music on Spotify Related Episodes: 054 : Founder Friday w/ Nathan Quillo, Quills Coffee 216 : Helping your Customers Brew at Home w/ Brian Beyke , I Brew my own Coffee Podcast 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jan 26, 2023

It is Founder Friday and boy is this a wonderful conversation with a wonderful person. You simply cannot underestimate the importance of what an owner brings to a cafe and business. You as a leader have the opportunity to bring meaning, soul, and vision that creates electricity and momentum for your staff and customers. This is exactly what today's Founder Friday guest brings to her cafe and its people. We are talking with Megan Wilson of Spuds Coffee! Megan Wilson was born and raised in Jamaica and moved to the United States to attend Johnson and Wales University where she would pursue and achieve a degree in culinary arts and food service management. From a very young age she had a great interest in the kitchen. What began as a passion for baking would blossom and extend to a passion for cooking and coffee. Connecting with people, creativity, and serving her community is what drives her. Recently, Megan opened the doors to her first establishment. Spud's Coffee. There she and her team strive to create a space that inspires and motivates others to create, think outside their box and get after that dream. It is firmly rooted in the purest expressions of genuine hospitality. In our conversation we cover her entry into coffee from food service, the harrowing journey through the pandemic to open Spud's and the lessons and experiences she has had through its founding and operation thus far. We discuss: History of hospitality and finding coffee The innate desire and mission to serve and care for people Leading and caring for a team Creating an intuitive and welcoming space Overcoming challenges in building the business Pivoting and creating community before open Learning along with your staff Not letting fear and uncertainty stop you Counting the cost Operating the cafe and resilience Advice for aspiring and existing owners Links: www.spudscoffee.com Instagram: @spudscoffee Related episodes: 129 : Founder Friday w/ Casey & Jeremy Miller of The Mudhouse, St. Louis, MO 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Jan 26, 2023

Even though it is one of the most objectively identifiable defects, the presence of tipping seems to continue to plagues roasters. With the end result ruining an otherwise perfectly roasted coffee, this largely preventable defect deserves special focus. In this episode of Rate of Rise we are going to be interviewing the great Rob Hoos who has dedicated a significant amount of his attention through a new downloadable booklet aptly named "Tipping and It's Avoidance" , to helping us mitigate tipping for good. Rob Hoos is a coffee roasting consultant and owner of Hoos Coffee Consulting and Iteration Coffee. Rob is the author of Modulating the Flavor Profile of Coffee and has been a roaster since 2008. He has extensive experience in the specialty coffee industry, including roasting, training, purchasing, and profile evaluation. He is a subject matter expert for the Specialty Coffee Association (SCA) and conducts coffee roasting workshops online and in-person at his lab in Rainier, Oregon. In our conversation we cover: What is tipping and how is it unique among defects? The impact of tipping on taste What actually causes tipping? The kinds of coffees prone to tip. Best practices during roasting to catch it happening Steps to avoid or eliminate tipping our roasting Links: www.hoos.coffee 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 #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 #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol Visit our sponsor ROAST MAGAZINE and subscribe!

Jan 26, 2023

I am helping my clients establish values all the time. Having a clear understanding of what is important to you and your business is incredibly important because it informs everything you put your hand to. For this show, and in my consulting work, I have my own set of values that have been developing over the course of my career. On today's Shift Break we will be talking about the 4 core values that guide and inspire KTTS, what they mean to me, and how they can also apply to the work you do in your shops. I hope you enjoy! Related episodes: Scaling Values Bridging the Values-Actions Gap 329 : How to Teach Company Values to Your Staff Who you are vs What you Do 059 : Founder Friday w/ Joshua Boyt, Metronome Coffee Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Jan 24, 2023

Being competitive in business is often thought of in the same vein as being aggressive, leading with fear, and creating an us vs them scenario that is antithetical to community. The reality is that while we need to be competitive in order to run successful businesses, we need not do so in a way that alienates. In today's episode you and I will talk about seven way to be what I will call "Consciously Competitive" in order make you business stand out in and become a better version of itself year over year. We discuss: Making space for staying connected Service and open communication Presence and involvement Well curated menus with fresh rotating options Don't employ desperation and Never bad mouth Trends and what they signal Generosity Related episodes: Differentiation Takes Time! Customer Loyalty Getting Them In By Getting Out! You are not your Competition 230 : Making room for Community in your Shop 181 : Organizational Self-Knowledge Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jan 19, 2023

The future of staffing our cafes depends on how effectively we hire and set up our teams for success. Rather than having an unsustainably low or high number of staff working, we need to create lean and effective teams of thoroughly trained, resourced, and well paid professionals. Today on Shift Break we will be talking about investing into and professionalizing the barista role and how we can challenge ourselves and our baristas to do more and better with less and actually thrive in the process. Related episodes: Simplicity is the MVP of the Cafe 248 : The 5 Elements of Resourcing your Team 356 : 5 Barriers to Progress in Your Coffee Shop 002: Master Your Workflow w/ Ryan Soeder 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 162 : Discussing "Baristastainability" w/ Jenna Gotthelf of Counter Culture Coffee Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Jan 15, 2023

A lot has changed in coffee over the last couple decades. As roasters and baristas, our understanding of the current landscape of coffee processing, its impact on flavor, and the possibilities it contains will greatly determine our success. Thankfully our industry has some very bright minds who create clarity around the ever complex world of coffee, and one of those voices is here with us today. Christopher Feran is a coffee industry consultant, green buyer, roaster and lapsed Q-grader with years of experience helping startups and established companies in the Midwest, California and New York City as well as exporters and coffee growers in producing countries like Guatemala, Colombia and Ethiopia. A pioneering coffee professional, he regularly publishes thought provoking blogs and articles that have challenges and pushed the industry forward. Most recently he has published the "sort-of glossary" to coffee processes ; which inspired today's conversation. We will be exploring the topic of processing, it's evolution, and how to think about their use and application in your roasting company We cover: Evolution of his understanding of processing Recent developments in processing Shifting expectations of terroir Who is driving these innovations? How much of our menu should be experimental? How some processes roast differently Who is buying these coffees? Pros or consumers? Processes create more consistency? Choosing what is right for you and employing patience First steps in adjusting your coffee roastery's program Links: www.christopherferan.com Related episodes: RoR #14: How to Roast New Processing Methods w/ Mike Ebert ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients 251 : Fermentation and the Future of Farming w/ Lucia Solis RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jan 12, 2023

Professional development and opportunities for betterment and advancing are areas that operators must bake in to the business as much as possible. If you are a barista, manager, trainer etc and you want to take advantage of those things, create opportunities, or simply take charge of your own development for a better future then you must focus on adding value. Today on Shift Break we will be discussing how to make yourself more valuable as an employee both in the job you have now and in preparation for the opportunities you have yet to encounter. Related episodes: 292 : How to Take Charge and Drive Your Career w/ Ed Evarts 077 : How you can Happen to your Career w/ Scott Anthony Barlow : A frame work for finding the right work 226 : The Art of being Indispensable at Work w/Bruce Tulgan 015 : What to do if You don't Advance w/ Anne Nylander : How to take the next step in your barista/coffee career 014 : A Barista's Guide to Advancing: How to take full advantage of where you are and set yourself up for success in coffee 331 : The 7 Deadly Sins of my Career Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Jan 10, 2023

Running a coffee shop means you take on a fair degree of risk. This is why having and understanding of insurance that is appropriate for your shop is critical. On top of that you need to make sure the insurance you do have is optimized and that you are providing an environment that puts safety first. Unfortunately, while all small businesses carry the required insurance, it is often not optimized for their needs and the shop itself is run in a way that invites accidents rather than mitigates risk. This is your livelihood and you own it to yourself, your staff, and customers to throughly explore these subjects. Today we are priviliged to get to talk all about these things with Brennon Pothetes of Butter insurance. Brennan Pothetes is the Co-Founder and CEO of Butter Insurance, which offers a more accessible and efficient insurance experience for coffee shops coupled with a safety program, making them more sustainable. He is a veteran entrepreneur with a background in insurance, banking and software development for companies like Bloom Credit, Rhino and Simple. At Rhino, he helped build a product that saved renters $500 million dollars since the onset of the pandemic by replacing cash security deposits with affordable insurance. This is a very helpful and informative conversation and I hope you apply these insights ASAP! We cover: Understanding insurance and the right coverage Why the big guys have teams How we make mistakes with insurance What you are made to get vs what you need Risk mitigation and safety The small print and getting blindsided Exclusions and Optimizing insurance Negotiating with landlords The importance of talking with your insurance person Safety education and checklists Links and resources: www.butterhq.com Risk + Safety Winter Checklist Related episodes: 101 : Avoiding Legal Pitfalls in Retail w/ Specialty Coffee Attorney, Marshall Fuss 175 : How to Keep your Cool : A Fridge, Cooler, and Ice Machine Masterclass w/ Luke Peterson of The Maintenance Department! 197 : Getting the most from your Equipment w/ Melissa Vaiden of Counter Culture Coffee 128 : Terry's Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine 239 : 5 Best Practices for the Best Small Business w/ Henry Lopez 334 : How to Approach Deescalation w/ Melissa Tucker of Mind Over Matters and Pathways to Peace Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jan 4, 2023

Nobody is perfect. No coffee business is perfect. Therefore there will inevitably be complaints that staff have about the business. This could be anything from the schedule and state of the bar, to the performance of co-workers and even your own performance as a boss. Even the best companies deal with complaints. The trick is how to do so well. In today's Shift break we will discuss a few ideas for how you can handle staff complaints with a clear head in order to create a better culture, system, and coffee shop. Related episodes: Taking Offense to Critique 277: Encore Episode: How to respond to Negative Feedback Coffee Compass Article: The Wrath of the One Star Review Shift Break: Stop Lying Shift Break: Creating a Feedback Culture Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Jan 3, 2023

As the 2023 begins it is a great time to take inventory of our cafes and roasteries and really look at what we have done and where we can not only improve, but what needs to change. How can we keep up with the changing industry while still serving our customers? Where do we need to innovate and what are the first steps to building a better business? Today we are discussing all of this and more with our guest Miranda Caldwell! Miranda Caldwell is a coffee business coach and the founder of The Coffee MBA, a community where she teaches business courses for the specialty coffee industry. Since 2000, she has held leadership positions at coffee roasting companies in roles spanning operations, procurement, quality, sales, retail, and education. In 2022 she completed her Masters of Business Administration from a joint program with The University of Manchester and Indiana University. Her primary goal is to improve profitability for coffee roasters, believing they're the key to unlocking profitability for the rest of the value chain. In this conversation we will be discussing Miranda's bold approach to coffee business operation, innovation, and values based leadership and product development that will give you a head start on reaching the next level in your coffee biz. We cover: Discovering, leaving, and returning to the coffee industry Professional development Defining success Profitability Change perspective on our product Where to start to build better Curiosity and innovation Values to rally around What an MBA taught her about what our industry needs Innovation pipelines and Learning from Nestle Customer feedback Links: www.mirandacaldwell.com Miranda on LinkedIn Tik Tok @miranda.caldwell Related episodes: 089 : La Marzocco USA General Manager, Andrew Daday : Leadership, Innovation, service, heritage Sustainability Series #4 : Consumer Sustainability Series #3 : The Cafe Special! "Thinking Differently" Series | Radical Sustainability w/ James Combs of Combs' Coffee 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop 239 : 5 Best Practices for the Best Small Business w/ Henry Lopez 184 : Making Great Business Decisions w/ Dave Stachowiak Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Dec 29, 2022

Every year we have the opportunity to invest our time and attention into many different things. In a coffee shop it can be overwhelming and toward the end of the year we tend to look back and determine way to improve how we invest our time and attention for a better result. In today's Shift Break we will be discussing a few very important and foundational areas where, if you consistently focus your energy with intention, you will find massive return for your customer's, your staff's, and your own happiness and well being. Related episodes to listen to next: Shift Break: Working Clean Fix the Small Stuff! : Management, Morale, Coffee Bar Culture 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe Feedback Culture : Making feedback a part of what you do not just something you sometimes do 165 : The Art of Deep Listening w/ Oscar Trimboli Being the Point of Clarity 248 : The 5 Elements of Resourcing your Team Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Dec 27, 2022

What a great year this has been! So many amazing people have graced KTTS with their presence, perspectives, and wisdom. It really is an embarrassment of riches when it comes to high value content that can transform your coffee business and career. This makes it very hard to choose which lessons and insights to feature in this episode but I have assembled 8 clips from past guests that I believe offer timeless wisdom and an opportunity to reflect and give you positive momentum for the new year. So here is the line up in order of appearance and what they speak on: EP:327 Phuong Tran | Lava Java: Embracing Simplicity EP: 375 Roland Horne | WatchHouse: Having a specific value proposition EP: 366 Chris Baca | Cat and Cloud: Finding your leadership style EP: 336 Selina Viguera | Blue Bottle: Custom training and cafe management EP: 337 Diana Martinez | Cafe Calle: Serving your community well EP: 359 Nigel Price | Drip Coffee NYC: Accessible Excellence EP: 328 Xavier Alexander | Metric Coffee: Resilience, stewardship, and legacy EP 380: Cindy and Cary Arsaga | Arsagas Coffee Roasters: The key to developing a meaningful business Links to guests websites: www.lava-java.com www.watchhouse.com www.catandcloud.com www.bluebottlecoffee.com www.cafecalle.com www.dripcoffeenyc.com www.metriccoffee.com www.arsagas.com Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Dec 22, 2022

On this last Founder Friday of the year I am quite happy to feature a coffee shop founder story that is firmly rooted in service to the community. First as a pop up at farmers markets and now with a brand new brick and mortar, today we are talking with the founders of Last Mile Cafe in Grand Rapids, MI , Arick Davis and Sarah Layman! Arick and Sarah come with a lot of experience in non-profit and impact work as well as tech. Their love for coffee and people eventually guided them to begin Last Mile Cafe as a coffee business designed to make an impact through partnerships with charitable organizations and baking into the practice of donating 10% of all revenue to charities voted on by customers. As of this recording Last Mile's brick and mortar was only 9 days in to being open and things have just been getting better from there. In our conversation we will get an inside look at how they built this impact coffee business, their reasons behind decisions that shaped it, and how they have experienced the journey from mobile to brick and mortar and the road that lies ahead. We discuss: Leaving the corporate world Building for sustainability and impact work Setting out, pivoting and rebranding Learning coffee as a consumer Partnering with organizations To roast or not to roast Donating 10% to charity Pop ups, farmers markets, and learning service Next steps past 2 weeks open/refining Related episodes: 106 : Changing Lives Through Coffee w/ Pamela Chng of Bettr Barista 192 : Freedom through Coffee w/ Esther Hope-Gibbs of Manumit Coffee 180 : A Conversation with Rugid Grind Founders, Brian Washington and Averett Barksdale 139 : Founder Friday w/ Kusanya Cafe Co-Founder, Phil Sipka Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Dec 22, 2022

We all want our customers and staff to be enthused and exhibit what we tend to consider loyalty. Trouble with that word is that it is loaded with assumptions that go beyond reasonable expectations. In fact, many operators are guilty of trying to force loyalty through coercion and making things personal. This is toxic loyalty. In today's Shift Break we will be discussing a better way to think about loyalty that builds healthy and sustainable relationships with staff and cultivates an environment where we are more likely to receive peoples advocacy beyond what is expected. Related episodes: Customer Loyalty The Key to Up-Selling When "Going above and Beyond" goes too Far Don't Force Vulnerability Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Dec 20, 2022

There has been a resurgence of mobile coffee carts recently. A cart offers the owner flexibility, agility, and a less risky entry into the world of coffee retail. That said, there are many elements that need to be in place for you to be able to set up and run a successful coffee cart that serves you and your customers well. Today we are going to be digging into the details with special guest Sarah Naylor of Daybreak Coffee Cart in Snohomish, WA. After 11 year working in coffee and and 8 years in the pastry arts world, Sarah Naylor took all the hard earned knowledge and wisdom she acquired through the hospitality industry and ventured out on her own to found Daybreak Coffee Cart. Daybreak is a mobile coffee cart and craft coffee catering service located in Snohomish County. Daybreak offers an elevated coffee experience for weddings, corporate events, conferences, and mitzvahs all around. They love serving others and aim to bring joy wherever we go. It is their mission to share kindness through coffee. In our conversation we discuss her beginnings and the practical actions she took to start and run her cart in a way that serves her guests with excellence and most importantly, also serves her and her family well. We cover: Changing paths via life challenges Putting family first and the "why" True service and operating values The first steps in starting the Coffee Cart Ergonomics and set up Setting, expectations, and forming an LLC Drawing from past experience to inform the journey The key business logistics and necessities Saying no and growing responsibly Menu design and Pricing Marketing, networking , and promotion Developing confident and positive thought patterns Links: www.daybreakcoffeecart.com IG: @daybreakcoffeecart Related episodes: 115 : Finding Success in Mobile Coffee w/ Tim Cox / Communion Coffee 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 187 : A Conversation with Nikki Outlaw of Anecho Coffee 161 : Founder Friday Drive-Thru Edition w/ Jasmine Diedrich Wilson of Diedrich Espresso 011 : Founder Friday w/ Maxwell Mooney, Narrative Coffee : hospitality / building relationships / coffee quality Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Dec 14, 2022

Sometimes it is hard to reconcile our desire for authenticity with the performance and responsibilities that we take on while working in the cafe. In fact, for many baristas, their distaste and inability to embrace anything that seems prescribed leaves them incapable of delivering meaningful service and, consequently, incapable of advancing in their work. Today on Shift Break we will be talking about your role as a barista and how it is your job to take ownership of the duties of your job, which will in turn create the authenticity you seek. Related episodes: Excellence in the Things we Hate 015 : What to do if You don't Advance w/ Anne Nylander : How to take the next step in your barista/coffee career 356 : 5 Barriers to Progress in Your Coffee Shop 014 : A Barista's Guide to Advancing: How to take full advantage of where you are and set yourself up for success in coffee 355: Baristas! 6 Essential Qualities to Get Yourself Hired Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Subscribe to KTTS Follow on IG @KEYSTOTHESHOP

Dec 13, 2022

It is easy to assume that if you have found the right person for the manager role then they will not need very much investment or guidance from you to get the hang of things. After all, they are amazing and you trust their "can do" attitude will be enough to help them succeed. Obviously this is not the case, but that doesn't stop this misconception from being repeated over and over again in cafes around the world. Truth is that no matter who you hire you will need to have a structured plan for how they will be onboarded, trained, and invested into over a significant period of time so they are not only capable, but confident and trustworthy in their work as a true leader, not just a barista with a few extra admin tasks. On today's show we will be going over some needed mindsets, approaches and methods for training up a manager that may challenge the way you have been doing things to this point, but will definitely set everyone up for success. We cover: Who is a good manager and what do they do? The misconception of time Your role in the relationship Real investment and specificity Developing beyond knowledge transfer Committing to long term development Co-creation and staying touch with the real needs of the shop Related episodes: 314 : The 6 Essential Qualities of Coffee Shop Leaders 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 179 : What you MUST Know About Employee Culture w/ Stan Slap 261 : The Basics of Managing Managers 378: 5 Areas to Develop in Managers Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Dec 10, 2022

Cupping is as close to a sacred act as we get in the world of coffee evaluation. It is a ubiquitous ritual that comes with its own language, implements, and is considered by many to be THE way that we can determine what a coffee has to offer. But what if cupping is not the end all be all we assume it to be? What if certain aspects of cupping are not to be worried about so much allowing us to explore other, dare we say, better ways to to evaluate a coffee? In this episode of RoR from Roast Magazine we get to see how recent scientific discoveries have shown us we can stop worrying and start tasting on a new level through an article called "Why We Can Stop Worrying About ExtractionYield in Cupping" w/ the author and coffee legend, Charlie Habegger! Charlie is a coffee buyer with field experience in over 20 producing countries. He has built sourcing and quality systems with Intelligentsia, Handsome Coffee Roasters, and Blue Bottle. He has been a U.S. Barista Championship finalist and a subject of the documentary film "Barista" (2015). He has volunteered with the Coffee Quality Institute leading local Q-grader teams in Myanmar and the Philippines. Charlie is now proudly with Royal Coffee in the Bay Area, where he has the fun title of "Sourcing Curator and Placement Specialist", a project-based position of sourcing and marketing. Before Royal, Charlie was a legal cannabis buyer in California's Emeral Triangle, an experience that renewed his love for California and specialty agriculture of all kinds. He thinks constantly about the vast distances many of us never get to cross as consumers. In our conversation we cover: Pivotal cupping experiences The language of Correct vs incorrect Is cupping the ultimate way to explore potential? The epiphany in the Philippines Cultural context and objectivity Study that addresses extraction yield in cupping Introducing other methods Timing when you taste coffee and where cupping fits Deciding on definition and what is important before tasting The role of history and relationship in cupping Advice for new businesses developing preferences and systems Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.royalcoffee.com 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 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 RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert RoR #15 : Managing LTL Freight and the Nuances of green Shipping w/ Evan Gilman of Royal Coffee RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol

Dec 7, 2022

Boy oh boy this is a hard question. The initial reaction you might have to this will depend on your position in the cafe, your knowledge of the circumstances around the firing, and your ability to consider more than just the individual in question. In other words, it depends. On today's Shift Break we will be talking about how to think about this question and what areas need to be considered before you give a definitive answer that may have unintended consequences on your coffee shop, and more importantly, the people that work in and frequent it. Listen to these related episodes next: Two responses to Accountability It's not You, It's Me Passive-Aggressive Management When Patience is not a Virtue Why You Need to Back up Your Policies 301 : Hiring and Training for Excellence 329 : How to Teach Company Values to Your Staff Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Dec 6, 2022

Innovation in the coffee industry is no longer just about large companies tweaking their standard equipment, but it is becoming democratized through small companies bringing their ideas to market through networking, research, and good old fashioned hard work. Today we are going to be talking with 2 of the 3 founders of one such company who sought to create the brew they always wanted but could not find. WE sit down with Michael Butterworth and Ozgur Jerdan of Etkin Design! Etkin believes that when brewing coffee, you shouldn't have to choose between batch size and quality. If you brew coffee for your friends and family, you're often stuck making multiple batches. The Etkin Dripper is a new, flat-bottom coffee dripper optimized to make up to one liter of coffee. Its proprietary design helps ensure an even extraction and ideal brew time resulting in a sweeter, more full-bodied cup of coffee. Michael is a long time industry pro who has been a Q Grader, competitor, cafe trainer, and is an active AST certified trainer Ozgur is from Istabul,Turkey where the brewer is made with local porcelain and has a long history in academia around ESL, education, and organizational direction. Aaron O'Neal is the other cofounder who is not present in this interview. His history and expertise is in the work of media and marketing consultation and leadership as well as a deep love and enthusiasm for coffee. In our conversation today we explore the story of how these three friends conceptualized and brought this brewer to market, the relationships, challenges, and what their story means for innovation, hospitality, and how we enjoy coffee at home. We Cover: Unique journey to market Hospitality Proper brewing geometry Creating ease for hosting Relationships in business Crowd funding and democratizing innovation Building trust with the manufacturer Turkish culture of hospitality Is home brewing tech too complex? Consumer journey and goals Links: https://etkincoffee.com/ @etkindesign Related episodes: 016: Raising the Bar on your Customer Experience w/ Michael Butterworth 360: Encore Episode! Hosting Consumer Coffee Classes: 7 Tips for Success Sustainability Series #4 : Consumer 092 : Tony "Tonx" Konecny of Yes Plz : Consumer Accessibility, roasting, 3rd wave, subscription 349 : Talking About 21st Century Coffee w/ Kenneth Davids 216 : Helping your Customers Brew at Home w/ Brian Beyke , I Brew my own Coffee Podcast 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Nov 30, 2022

It happens all the time. We create and conduct training sessions, programs, and systems that contain a lot, but do not produce a lot. We end up with staff that are ill equipped for handling the day-to-day work and challenges that await them and as a result the customer receives an inconsistent experience. On today's Shift Break we will be talking about the number one way we create ineffective training programs and what we should be investing into in order to properly train and prepare ours staff and business for long term success Please listen to these related episodes: 339 : What Good Barista Training Produces 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee 301 : Hiring and Training for Excellence 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 235 : 4 Tips for Training your Staff 130 : Anne Nylander | Training Principles for Specialty Coffee Professionals 119 : Barista Training Masterclass w/ 2009 WBC Champion, Gwilym Davies Like the episode? Subscribe, share, and rate the show! Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Nov 29, 2022

How we perceive something impacts the decisions we make when buying or selling it. That in turn shapes consumers perceptions and then the market. Tea has long been a part of the coffeehouse, but has suffered from a severe lack of attention and intentionality. As a result the way we represent tea in many cafes has a negative impact of the tea farmer in effectively disappearing their work and craft. These are the types of issues that today's guest has sought to address. After leaving her corporate job Annie Xiang founded Volition Tea. As an Asian American owned business is core to how Volition operates with every decision centering around serving their community and the farmers whom we have the privilege to know. Instead of focusing on transparency and direct-trade for the sake of marketing, Volition shares the stories of tea farmers to cultivate empathy across communities. Through their intensive focus, highly curated offerings, and education Volition is making a real impact. In this interview we will be talking with Annie all about how Volition began, its values, and the practical ways we can adjust our mindsets and practices to usher in a better future for tea and tea farmers through our cafes. We discuss: Starting volition How tea farmers are unique Telling their story Breaking down the Types of tea How to curate your menu Getting staff exited about tea Tapping into the tea market True transparency in tea Training people in tea Tips for selecting, storing, and using Re-steeping Sourcing and relationships Links: www.volitiontea.com @volitionteaco on IG Related Episodes: 282 : How to Listen to your Customers How to talk to Customers about Coffee 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters Eliminating menu items Humanely 080 : Changing things in the Cafe : A workflow for Refinement 002: Master Your Workflow w/ Ryan Soeder Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Nov 25, 2022

How do you measure the impact of you business? We talk about metrics mostly related to finances and judge success accordingly. But the deeper and more fulfilling impact a coffee shop can have is based in relationship. You may ask yourself the question, does what I am creating or have created have "heart and meaning"? If your answer is yes and you stick to it long enough, you might end up with a legacy similar to our guests today, Cindy and Cary Arsaga In 1992 Arsaga Coffee was founded in Fayetteville Arkansas and this month marks the 30 year anniversary of Arsaga's. Cindy and Cary have been serving generations of people through their unique, warm, and welcoming shops. Their goal has always been to provide a space that fosters true community, connection, and the positive life change that results. Today they are pillars in the North West Arkansas community and continue to serve great coffee in authentic spaces with simplicity and integrity. Arsaga's was the first coffee house I was a regular of and where I first learned to love coffee and the coffeehouse as a dynamic space. I was not only the catalyst for my career but it was the force that inspired innumerable lives. Needless to say this a really special episode to me. So today we get to hear the story of how Arsaga's was born from an, how it grew organically and with soul, how they took on bigger projects such as baking, food, and roasting, all while staying true to their roots of "Heart and Meaning". We cover: How coffee basically saved Carries life The epiphany Goals for creating community Beginning the journey and finding their way Early inspiration and creating energy and a community space Staying true to yourself Fostering connection Learning how to operate a public space The journey of roasting and scaling without losing culture Hiring the right people Creating magic in peoples lives Going from organic growth their intentional development / being organized Working with family Challenges, lessons, and proud moments Links: www.arsagas.com Instagram @arsagascoffeeroasters Related Episodes: 329 : How to Teach Company Values to Your Staff 018: Hiring, Culture, and the Future of your Shop Bridging the Values-Actions Gap 208: Building a Company that Cares w/ Kyra Kennedy of Baratza 166 : Founder Friday! (Special Curated Edition) : Four Awesome Perspectives on Caring for Staff from past Founder Friday Episodes 139 : Founder Friday w/ Kusanya Cafe co-founder, Phil Sipka 232 : Founder Friday w/ Blew Kind of Fanny Lou's Porch 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Nov 24, 2022

Thankfulness, positivity, affirming others, and seeking out the good can easily be things that get pushed aside in favor of the problems, stresses, and challenges of this life. As a result we develop a lob sided perspective in reality. On today's Shift Break we will be talking about how we can pursue thankfulness and seek out the positive in the midst of the challenge to have a full and truer view that actually gives life. Related episodes: Priorities and Deep Thankfulness Thankfulness : The key to joy in the journey 317 : Encore Episode: Death by Comparison Skewing Positive The Affirmation Vacuum Like the episode? Subscribe, share, and rate the show! Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Nov 21, 2022

Communicating hard things is hard! The good news is that is does not have to be ineffective or worse yet, turn into something problematic or toxic. There are ways to deliver necessary feedback to employees (or anyone for that matter) that will not only show that person respect but also allow you your dignity as well. I wanted to re-share this old episode today with our friend Tom Henschel because there are many of us who are struggling with communicating to our staff regarding their performance, behaviors, expectations, etc. In this conversation Tom outlines a simple 4 step process that you can use to deliver difficult feedback well. Tom Henschel is an expert in workplace communications and executive development. Over the past 25 years, he has helped hundreds of senior leaders achieve The Look & Sound of Leadership.TM In addition to coaching executives, Tom facilitates team events and delivers highly interactive trainings in the areas of effective communications, presentation, and influence skills. Tom's popular podcast, The Look & Sound of Leadership, airing since 2008, is consistently cited as "What's Hot" in the business podcasts on iTunes. Links: Tom's Company: www.essentialcomm.com Tom's Podcast: The look and Sound of Leadership 4 Step Feedback Model PDF — Keys to the Shop Related Episodes: 363 : Setting Boundaries in the Coffee Shop w/ Tom Henschel 052 : Solving Coworker Conflict w/ Tom Henschel 221 : Building your People Program w/ HR Consultant Dana Goodwin 165 : The Art of Deep Listening w/ Oscar Trimboli Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Nov 16, 2022

"Don't let the perfect be the enemy of the good" This quote from Voltaire has been passed around a lot over the years, even still it seems we always find ways to procrastinate on starting things because we either want it to be perfect, feel fear of looking bad, don't think we have the time, or perhaps we jus don't feel the urgency. On today's shift break we will be talking about how embracing the practice of taking imperfect action can radically transform you and your coffee shop. Related episodes: Make Your Problems More Specific Managing Expectations in Systems Doing What You Want -vs- Doing What is Needed Making a Decision Pipeline Turning Radius Like the episode? Subscribe, share, and rate the show! Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Nov 14, 2022

It is easy to assume that a managers main role is only to take on basic administrative tasks. At least this is the way I would argue most shop treat the role of manager. It is too often a "set and forget" scenario that inevitably leads to managers being in the dark, ill equipped, and frustrated. Ultimately this is all due to a lack of development and a failure of ownership to play an active role in it. On todays episode we will be talking about five key areas that need to be developed in managers consistently as the primary way to facilitate their success, and in turn, the success of your business. We will cover: Admin tasks Leadership skills Accountability to Standards Cafe evolution Clarity, communication, and being informed Maintaining a constant focus Avoiding misuse of your authority Related episodes: 028 : Why it's Ok to be the Boss w/ Bruce Tulgan : A guide to defining and fighting the under management epidemic in your cafe so you can be the manager your staff need 261 : The Basics of Managing Managers 229 : 7 Tips for New Managers 373 : The Owner's Role: 5 Behaviors for Effectiveness Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Nov 11, 2022

It's wild to me that this still exists in coffee. The idea that we can throw a new hire in to the mix of a shift in a new cafe and expect that they will prove themselves as being valuable based on if they fail or thrive. On today's Shift Break we will be talking about why this "sink or swim" mentality is glorified laziness, culturally dangerous, and what we should be doing as leaders to train our people. Related episodes you need to hear: Unofficial Trainers & Fair Compensation 339 : What Good Barista Training Produces 301 : Hiring and Training for Excellence 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 235 : 4 Tips for Training your Staff Like the episode? Subscribe, share, and rate the show! Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Nov 8, 2022

Photography and coffee seem to just go together. There is something about creating moments and capturing moments that is a common drive where we can see the beauty in the mundane and get a whole new appreciation for our work and world. Today we are going to chat with of one of our industries great photographers, Rob Sykes. Rob Sykes lives in Houston, TX with his wife and daughter. H practices Zen meditation, writes haikus, and works full time as a PICC RN at North Cypress Medical Center. In addition to this, Rob is a serious coffee and street photographer and content creator who you can catch around the Houston cafe scene, roaming the streets of major metropolitan areas, and of course capturing magic at Coffee Fest's Latte Art World Championship Open. In this conversation we talk about Rob's journey into coffee, photography, and how he sees the world through those lenses. We cover: Getting into photography through coffee Mindfulness and intentionality Zen meditation and coffee shops Capturing culture The beauty of the mundane Knowing what to shoot and why Staying aware of your surrounding Focusing on community Links: Instagram @layman_rob Related episodes: 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda 365 : Spilling the Beans on Global Coffee Culture w/ Lani Kingston 199 : Founder Friday w/ Mario Jimenez of Banana Dang Coffee, Oceanside, CA 024 : Chermelle D. Edwards, The Coffeetographer : Documenting Art and Culture Through the Lens of Specialty Coffee : Barista Culture, Consumer Experience, Movements in coffee culture Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Nov 3, 2022

The coffee shop is a can be a stressful place. There are no shortage of challenges big and small that confront us daily whether you are a barista of cafe owner. The trouble we run into is when our confirmation bias kicks in with every challenges and our emotions run away with us and we start telling ourselves a story about what is happening that may not be true but certainly feels true in the moment On today's shift break we will be talking about how we can combat overthinking and negative emotions through pursuing objectivity, truth, and growing in confidence as a result. Related episodes: Getting Over Guilt 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 Make Your Problems More Specific Like the episode? Subscribe, share, and rate the show! Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co Want clarity, perspective, and solutions? Sign on for KTTS Consulting coaching calls today! Email Chris@keystotheshop.com

Oct 31, 2022

Some interviews we have on the show touch on so many deep, important, and impactful subjects that it is hard to stop the conversation. This was one of those. I wanted to talk about our guests' career and then see where it led us and indeed we ended up discussing an assortment of issues that are sure to inspire and spark curiosity in you as you listen. Today we sit down with the great mat North! A seasoned veteran with over two decades experience, Mat's career has taken in the full gamut of the of the industry. Stints with both national and local chains as well as time in the consumables and engineering side of the business have given him a well rounded view of the coffee world. In 2013 Mat opened Full Court Press, a small specialist multi roaster coffee shop and now Nano- roastery in the heart of Bristol. His knowledge, passion and attention to detail ensured FCP quickly became a forerunner in the city's scene. It is FCP's excellent customer service, coupled with the team's ability to articulate their extensive knowledge in an approachable way that has ensured Full Court Press not only serve exceptional coffee, but have sparked an interest in specialty coffee among their customers. Having sold FCP in 2021 he's moved into the green side of the industry as part of the European office for Raw Material, a not for profit social enterprise working in all aspects of the supply stream. He is also the author of the acclaimed book, Coffee - A Modern Field Guide, and recently served as National Coordinator for the UK chapter of the Speciality Coffee Association. As we chat I hope you take notes and continue to pursue the subjects discussed. From Mat's career evolution and lessons learned through business ownership - to his take on how the industry has evolved and what is key for us to prioritize in the future, this conversation is loaded with value and insights from start to end. We discuss: Learning through early retail experiences Discovering what coffee could be Abandoning a phd in physics to pursue coffee physics and engineering training helping with coffee How to be inspired by unknowns and learn Starting his shop Full Court Press Curating a multi roaster program Feedback loos in QC Water in coffee Writing a coffee book Quantifying the art of coffee Marketing vs true innovation How consumers are leading the way in quality coffee Evolution of specialty retail The priority of price equity and leaving efficacy based models Links: www.matnorth.com Instagram @mat_north Related episodes: 242 : A Conversation with James Hoffmann 374: Opening a Coffee Shop: Fantasy vs Reality (w/ bonus commentary)" 349 : Talking About 21st Century Coffee w/ Kenneth Davids Sustainability Series #2 : Importing & Roasting 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab Learning -vs- LEARNING Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Oct 28, 2022

I am so happy to share with you this Founder Friday episode that takes a hard look at what is possible when you want to offer excellence at scale in a cafe setting. I am joined by the founder of the iconic and standard setting company, WatchHouse, Roland Horne. Roland founded WatchHouse in 2014 after extensive experience running small-to-medium-size businesses, including luxury aquarium design consultancy Aquarium Architecture. He holds directorships with property development funds Verum Domus and Coutts & Partners and has a MSc in Economic History from the London School of Economics. Roland is currently pursuing his Executive MBA at the University of Oxford. Over the past seven years WatchHouse has grown from one cafe on London's iconic Bermondsey Street to ten sites, and in August celebrated the one-year anniversary of the WatchHouse Roastery at 36 Maltby Street. A CEO with formative experience outside the speciality coffee sector, Roland has a unique and ambitious perspective on the sustainable expansion of the brand throughout the London and beyond. In today's conversation we get to hear the story behind WatchHouse and how Roland has grown this brand through values and a desire to keep integrity of service and quality front and center. I think you will get a great deal from this chat. We discuss: From luxury aquariums to coffee Defining modern coffee and evolving Focusing on your unique value proposition Why you need to focus on the MLP Big concept in an initially small space Making hard financial decisions and listening to customers Beginning to roast Scaling and customizing for the community Living wage and following through on delivering value Getting better as you get bigger Staff structures Overcoming the assumption that big is bad Providing spaces for Happiness Links: www.watchhouse.com Instagram @watchhouse Related episodes: 320 Founder Friday! w/ Francesco Sanapo of Ditta Artigianale, Florence, Italy 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India 348: Founder Friday! w/ Benito Burmudez of Cafe Unido, Panama City, Panama! 263 : Founder Friday w/ Mike McFall, Co-Founder of BIGGBY Coffee! 017 : Founder Friday w/ Jonathan Rubinstein of Joe Coffee: Entrepreneurship | Coffee Business | Hiring | Barista Culture | Growth Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Oct 27, 2022

It is that time of year where cafes are all but expected to have the ubiquitous PSL in their menus. But there is so much more. Beyond this staple drink specialty cafes around the world have developed both wonderful signature creations and others that don't really resonate. Today on shift break we will be chatting about signature drinks and I will be offering some tips on how to approach curating and creating your specialty drink menu so your beverages are more likely to succeed. Related episodes: 274 : Crafting Specialty Drinks in your Shop w/ Matt Foster" 317 : Encore Episode: Death by Comparison 282 : How to Listen to your Customers Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings Don't fall into FOLO! (Fear of Limited Options) Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Oct 24, 2022

Should you open a coffee shop? How hard could it be anyway? Thousands of people around the globe have a dream to open a cafe. Once open however that dream can quickly become a nightmare. I am thrilled to have been able to collaborate with fellow podcasters over at the Adventures in Coffee podcast to put together an episode that deals with this subject head on. In this episode you will hear from several aspiring, and experienced entrepreneurs as James harper, Scott Bentley, and myself take you through the 3 major areas of inspiration and focus cafe owners need to be aware of. The money, the scene, and the dream. This was awesome to get to be a part of and i hope you enjoy this very important and entertaining show! Links: Adventures in Coffee Slate article: My Coffee Shop Nightmare By Michael Idov Related Keys to the Shop episodes: 283 : 5 Bad Reasons to Open a Coffee Shop 223 : Building a Financially Resilient Business w/ Andrew Carroll 239 : 5 Best Practices for the Best Small Business w/ Henry Lopez 141 : The 27 Challenges Managers Face w/ Bruce Tulgan Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Oct 21, 2022

How long should you let your coffee age after roast? Is freshest always best? How can we ensure our customers get the coffee at its peak? These are some of the questions that we explore around the topic of ideal resting times for roasted coffee, the myths around freshness, and the best practices for managing your coffee's flavor life cycle. In this episode of RoR from Roast Magazine we are exploring the new data associated with ideal resting times for coffee based on a study recently conducted and written about in Roast and the implication it has for you, the customer, and the farmers. We are talking with the person who conducted this study, President of Cafe Kreyol, Joey Stazzone. Joey Stazzone is the President (and Chief Coffee Hunter) of Cafe Kreyol. In 2012 Stazzone took his experience with chemistry, cross breeding, and backyard botany, and began working in developing countries with the goal of creating sustainable employment, through specialty coffee. Through a decade of hands-on experience working with producers, he has become an expert in fermentations and post harvest processing. Stazzone has been a licensed Q Grader since 2015, and became a CQI Lecturer on Quality Evaluation in 2022. He has been on the international jury for the Bolivia Quality Cup Presidential Tournament 4 times, and has given dozens of lectures on Direct and Transparent Trading as well as Fermentations and Post Harvest Processing. Through his work at Cafe Kreyol, he provides consulting to hundreds of producers a year, conducting experiments on coffee fermentations, pH testing, and post harvest processing, in order to help them develop the best possible product. Recently his company completed a scientific study on post roast resting times, and the impact on sensory evaluation which can be found HERE In our conversation we cover: Standard understanding of resting a degassing Relaying accurate information Cafe Kreyol's experiment and results Tools and methods for evaluation How to use resting data in your Roastery Surprising results of long term degassing Roasting fast or slow and the impact on degassing How does this work with blends? Freshness and Marketing Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.cafekreyol.com 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 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 RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert RoR #15 : Managing LTL Freight and the Nuances of green Shipping w/ Evan Gilman of Royal Coffee

Oct 19, 2022

The work of running a cafe seems to never be quite complete. While we know that chasing " perfection" is not the goal, we would do well to embrace the idea of dial in and refinement in our work. Today on Shift Break we will be talking about what a summer woodworking project from years ago taught me about refining what we do in our cafes. Related episodes: Higher Degrees of Imperfection 373 : The Owner's Role: 5 Behaviors for Effectiveness Feedback Culture : Making feedback a part of what you do not just something you sometimes do 181 : Organizational Self-Knowledge Turning Radius Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Oct 18, 2022

The coffee shop is made up various tasks and roles that all work together to create something magical. Wen those roles are not clear or followed through on then the we lose the magic and gain frustration. No role in the cafe is as important than that of the owner (arguably managers but that's another topic), yet we rarely see owners having job descriptions let alone a schedule organized according to both the administrative / financial needs AND the areas of operations, quality, and people. In today's episode we will discuss the 5 behaviors that are necessary for owners to successfully and effectively lead and manage those 3 areas so they can facilitate and create a thriving coffee shop. We cover: Operations, People, and Quality The need for detailed scheduled work Constant curiosity Tension as needed structure Honesty at all costs Using problems to discover and institute solutions Crafting systems needed for operations that serve the people Related Episodes: 314 : The 6 Essential Qualities of Coffee Shop Leaders 368 : Walking the Line Between Leadership and Friendship 307 : 10 Simple ways to Level Up your Coffee Shop 253 : Mindsets that Sabotage Success 248 : The 5 Elements of Resourcing your Team Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Oct 13, 2022

Finally. It is time to get meta and have a Shift Break conversation about...shift breaks. We all go to work with a finite amount of energy to use on that days tasks and responsibilities. Trouble is that we also tend to work well beyond the point at which we have used up our energy and subsist on coffee and fumes. The shift break is supposed to be something that allows for some respite in the midst of a busy day but is often more an idea than a regular and well resourced practice. Today on Shift Break we will talk about the shift break, its role in the cafe, the reality of how we tend to minimize it, and why making it a reality for your staff is a critical part of caring for them and your business. Related episodes: Shift Break: Four Steps to Inspiring Your Staff How to Talk to Each Other The Importance of Debriefing Reasonable Expectations Main 248 : The 5 Elements of Resourcing your Team Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Oct 11, 2022

Every day on bars across the globe baristas are using milk to create amazing drinks. For almost as long as coffee has been served in coffee shops, milk has been a staple ingredient. Yet, in spite of its ubiquity in coffee culture, we tend to focus (understandably) more on understanding and crafting coffee than we do the milk that today makes up such a. large portion of our menus. Today you are in for a treat. We will be diving into the subject of milk from both a scientific perspective and a craft perspective. To do this we talk with two establish authorities on the subject, Morten Munchow and Emilee Bryant. Morten Munchow is the Founder of Coffee Mind a coffee roasting academy, research, and consultancy company based in Denmark. Morten is a scholar of biology who through over ten years of intense practical and scientific research and application gained a unique insights that have pushed the specialty coffee industry forward worldwide. He is a sought after speaker and presenter having published several papers in scientific journals. Emilee Bryant is a long time award winning barista, latte art champion, internationally revered coffee content creator, and trainer with Counter Culture Coffee in NYC. When it comes to breaking down the craft of coffee, milk steaming and latte art, Emilee is second to none in effectively communicating concepts that lead to consistently great results. In both conversations we get very technical and specific about the how what and why of milk as a product and then the practical steps needed to craft that milk into a beautiful texture to add to our coffee. I hope you listen deeply and leave this episode with more clarity, understanding, and confidence regarding the science and craft of milk! Links: Morten: www.coffee-mind.com Instagram Emilee: Youtube @emstagrim Related episodes: 047 : Mastering Latte Art : Some of the worlds best latte masters weigh in! 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind" 339 : What Good Barista Training Produces 119 : Barista Training Masterclass w/ 2009 WBC Champion, Gwilym Davies Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Oct 4, 2022

I got a great question in from a listener. "How should managers be appraising staff?" I love it because it gets beyond the trope of the holy trinity of delegation (Schedule + Inventory/ordering + Shift coverage) and assumes correctly that a manager should be involved in the development of their team. So today on Shift Break we will be talking about the how of apprising staff as manager as well as the preparations necessary to be effective with your coaching, feedback, and reviews. Don't miss this one! Related Episodes: 243 : Encore Episode! "The Sleepwalking Barista (Owner)" The Difference of Deference to your Staff Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Oct 4, 2022

We all are susceptible to the siren song of trying to fix a place or a person to our own detriment. In the moment it seems like the right move and there is a sense higher calling an nobility pushing us forward. The reality though is that for certain cafes and bosses, there is no reformation only resistance and a dedication to the ways that will eventually drive you into the ground. On today's episode we will be discussing why you should not try to be a hero at the expense of your own well being and what you can do to use this current circumstance you may find yourself in for your long term betterment instead of a desperate bid save a pace and sacrifice yourself in the process. Related episodes: 162 : Discussing "Baristastainability" w/ Jenna Gotthelf of Counter Culture Coffee 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career 363 : Setting Boundaries in the Coffee Shop w/ Tom Henschel 181 : Organizational Self-Knowledge Shift Break: Creating a Feedback Culture Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Oct 3, 2022

I am excited to present to you another great interview with an inspirational founder! This time we get to hear the story of the founding an development of a business that has long been a pillar of specialty coffee in the U.S.. We are talking with Tony Dreyfuss, Co-Founder of the award winning Metropolis Coffee Company! Tony started Metropolis Coffee with his Father Jeff Dreyfuss in 2003 and they continue to own and run it to this day. In the span of 2 decades Metropolis has established itself as both an iconic specialty coffee roaster and shop, winning many awards for its coffee and overall business, but also as a pillar of the community it serves in Chicago. The values and passion for of diversity, quality, and locally rooted service are the foundations that make Metropolis as effective and successful as they are. Today we will be diving into the story of Metropolis as we talk with Tony about everything from his first exposure to coffee and getting hooked on the scene- to founding and growing Metropolis with all the high and low points along the way. We cover: Discovering coffee and becoming a coffee guy Experiences at Pete's and planning his own shop First steps into coffee as a career and then as an owner Working with family and building the brand Using experience + Learning new business lessons Coffee offerings then and now Inclusivity model and hiring nice people Cultural diversity and a people first approach Learning from mistakes and embracing authenticity Thoughts on the industry shift toward accessible offerings Most important issue in coffee right now Links: https://www.metropoliscoffee.com/ Metropolis Coffee Instagram @metropoliscoffeeco Related Episodes: 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 204 : Founder Friday w/ Jeff Taylor of PT's Coffee Roasting Co. & Bird Rock Coffee! 075 : Founder Friday w/Jill Killen of Cloud City Coffee, Seattle Washington 329 : How to Teach Company Values to Your Staff 282 : How to Listen to your Customers 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman Your Peers are not your Customers Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Sep 29, 2022

One of the top questions I get asked is about how to improve employee morale. As someone who has conducted and sat through his fair share of meetings designed around this issue, I can tell you with a fair degree of certainty what does not work. On todays Shift Break we will be talking about the wrong way to improve employee morale as well as the right way to begin truly fixing the problem instead of throwing a lot of meetings and initiatives at it. Please listen to these recommended and related episodes: Fix the Small Stuff! : Management, Morale, Coffee Bar Culture The One-on-One : How one meeting can dramatically impact your coffee shop's culture and morale. Four Steps to Inspiring Your Staff Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Sep 26, 2022

It goes without saying, but I will say it anyway - first impressions matter a lot! When a customer enters your business the person that sets the tone for them is usually the barista working the cash register. With this fact in mind you'd think most bars would then invest heavily in training and equipping their staff to work this station with the same or even greater finesse than a barista. But you'd be wrong. Mostly we tend to under equip and push to the side this area and it shows. On today's episode we will be revisiting an old episode that deals directly with this topic and will give you 6 skills that are needed to do a wonderful job at the cash register. Please also listen to the recommended episodes below to dive deeper into the subject and let it motivate you to take action on improving the experience your staff and customers have at the POS. Recommended episodes: Up-selling and Hospitality: Helping Customers Make Good Decisions 271 : Why the Cash Register Controls Everything 085 : How we Ruin the Specialty Experience 045 : Simple, Powerful Hospitality w/ Philip Turner Empowering Staff to make the right Call Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Sep 22, 2022

There is always a general sense of anxiety present when it comes to running a coffeehouse. Part of the reason for that is that problems are always popping up and we need to then deal with them. The other reason for why this anxiety seems perpetual has to do with the fact that for most operators, problems are not specific enough to do anything about. On today's Shift break we will be exploring how digging into the problems you experience and making them more specific, will give you a far great chance of finding peace of mind and solutions amidst the challenges of running a cafe. Related episodes: Slowing down your Response Time The Miracle of the Mundane: How curiosity helps our sustainability 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity 052 : Solving Coworker Conflict w/ Tom Henschel 165 : The Art of Deep Listening w/ Oscar Trimboli Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Sep 20, 2022

We have a problem. There are plenty of people in leadership positions but many of them are afraid to step into their role and opt instead to try to avoid the difficulty by being friends with everyone. I'll bet you know a manager or owner like this and I'll also bet it was not necessarily an endearing quality. In an environment where community, teamwork, and close quarters are constants, it is natural to feel the tension between leadership and friendship. Today we are going to be hashing out why this tension exists, how it has led to some bad situations, and what to do to make sure you are and trusted, respected AND effective leader in the coffee shop. We cover: Why we try to run form authority Futility of friendship alchemy Bias and toxicity Avoidant behavior and Self awareness Embracing your role and authority for good Using the difference Keeping your distance while connecting Related episodes I think you will enjoy: 074 : The Life Changing Power of Good Authority w/ Jonathan Raymond 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Sep 16, 2022

When we promise our customers a specialty experience in our shops they would logically assume that promise of quality might extend to the bathroom. Alas, it is not so. Not at least for many shops. On today's Shift Break we are going to be talking about how the way you care for you cafe bathroom is a direct reflection of how you care for you guests and why we need to hold ourselves to a higher standard. Related episodes: 307 : 10 Simple ways to Level Up your Coffee Shop Spiders and Customer Service 175 : How to Keep your Cool : A Fridge, Cooler, and Ice Machine Masterclass w/ Luke Peterson of The Maintenance Department! 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Sep 13, 2022

It goes without saying that most of us want our shops to be a place that attracts and fosters community. The question though is how exactly to we intentionally build our spaces to accomplish that. If we are honest, probably not as much thought or effort get put into setting up a space to purposely create community as is necessary. Well you are in luck! Today we are talking with returning guest and expert on interior design and how to create community conducive spaces, Dr. Lisa Waxman! Dr. Waxman, Ph.D. is a professor and chair of the Interior Architecture + Design department at Florida State University. Her research includes topics related to the design of spaces that foster community, sustainable design, and design for special populations. She is an NCIDQ certificate holder, a LEED-AP and a licensed interior designer in Florida. Dr. Waxman has served in many capacities on the board of the Interior Design Educators Council (IDEC), including president-elect, president and past-president from 2010 until 2013. She was honored as a Fellow of IDEC in 2008. She currently serves on the board of directors for the Council for Interior Design Accreditation (CIDA). Her teaching expertise includes environment and behavior, design issues, sustainability and studio. Dr. Waxman has authored an incredible number of scholarly works and has won many awards for her work. In our interview today we will be discussing her new book "Designing Coffee Shops and Cafes for Community" and diving into the practical ways we can build great 3rd places for our communities. We cover: Perspective of community and the 3rd place Biological roots of out need for connection Balance of community success and commercial success. Familiar stangers Key components of place attachment How are our cafes counteracting community Values, mission, and identity reflection Branding and un-branding Thinking about Lighting, texture, sound, and smell Working around space restraints Community with mobile operations? Welcoming and serving a variety of demographics Service is critical Links: BUY: Designing Cafes and Coffee Shops for Community Mentioned resource: Together Book Interested in leveling up your coffee shop? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Sep 8, 2022

It is critical to pay baristas and staff from a place of generosity. We like to say "Pay what you can, not what you can get away with". In many cases though there is a lack of knowledge of how to manage income once it is paid. If we want to pay our staff a living wage then I believe we should also help provide some help on how to manage it. On today's shift break we will be talking about the issue of financial mismanagement of wages and how operators can equip their staff have a healthy view of and handle on their income leading to a better quality of life. Related episodes: 160 : The Smart Way to Approach Money w/ Jill Schlesinger 223 : Building a Financially Resilient Business w/ Andrew Carroll Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Sep 5, 2022

We all want leadership and cafe culture that inspires. Through personal and professional development we can learn how to create an environments where our values and core beliefs are lived out in real time. In spite of the inevitable challenges, set backs, and failures that come with entrepreneurship and leadership, when we bring our true selves to work in good faith with others, magic happens. This is what today's guest, Chris Baca has accomplished at the globally celebrated shop and roastery, Cat and Cloud Coffee. Chris Baca is the co-owner of Cat and Cloud and inspires thousands around the world through his YouTube channel and writing at www.chrisbaca.com where he focuses on finding joy in your work and putting ideas into action. Over two decades he has carved out a consistent people and hospitality focused career where ever he was working. Through the founding and growth of Cat and Cloud he has learned an incredible amount about himself, the nature of cafe leadership, and how to cultivate a culture that truly leaves every person they it touches in a better place. He believes we all have gifts to share, and that the world would be better off if we are brave enough to share those gifts. In our conversation today we dive deep into development, leadership, overcoming challenges, and creating a dynamic culture of clarity and mutuality in the cafe We cover: Developing skills and his career The fear and challenge of leading the first groups of staff The gravity of leadership and urgency about the right thing The reason for starting cat and cloud Empathy and self compassion Living by Values and core beliefs. Communicating clearly Enrollment vs enforcement Finding magic in the mundane Challenging yourself Boss and staff Striving to understand each other Next steps to building a culture of care Links: www.chrisbaca.com www.catandcloud.com Chris on Instagram @realchrisbaca Related episodes: 055 : Personal Growth & Development w/ Jared Truby, Cat & Cloud Coffee 341: How to Think About Success 018: Hiring, Culture, and the Future of your Shop 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 303 : Create Authentic Partnerships w/ Marc Gessler of Cat & Cloud Coffee Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Sep 1, 2022

There has been a lot of publicity around the phrase "Quiet Quitting" in the last few weeks. In short this is explained as employees doing bare minimum and as giving up on their jobs without explicitly quitting. It would be easy to chalk this up to some generational quirk or attribute of the modern age but what is really happening may be deeper. Today on Shift Break we will discuss quiet quitting, what is behind it, and how to move forward together in a way that will reengage both employees and leaders in the coffee shop. Related Episodes: When Going Above and Beyond Goes to Far Specific Expectations and Due Dates Being the Point of Clarity Helping Managers Avoid Burnout Please Clarify: Making sure you and your boss are on the same page Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Aug 30, 2022

Coffee is more than just a drink. It is an expression of cultural values and a vehicle through which we experience many different facets of this rich life. No matter where you are from, it is easy to think only of the our own way of enjoying coffee and then to never really explore how deeply rooted and significant coffee is around the world in cultures different from our own. Well today we are going to balance the scales a bit and broaden our worldview of coffee by talking with the author of a new book all about global coffee culture, Lani Kingston! Lani Kingston is a food consultant, author, and founder of F&B agency, Four Seasons of Food . Her first book, How to Make Coffee: The Science Behind the Bean , was released to international acclaim in 2015 and has since been translated into several languages. Her third book on coffee, Spill The Beans: Global Coffee Culture was released by international publisher gestalten in February 2022. Lani has written extensively about food and drink for varied publications and developed F&B products and brands around the world. Armed with a Masters in Food Studies, a Masters in Education, pastry chef, and barista qualifications, she's spent the last 15 years working the breadth of the industry: she helped set up and ran the European offshoot of MAST Chocolate; led a food-waste-powered cooking school in Australia; set up a coffee company in Singapore; and worked with renowned chef Dan Barber at his prestigious farm-to-table upstate New York restaurant Blue Hill at Stone Barns. You can follow her adventures in food and coffee on Instagram @lanikingston , read more about her work at lanikingston.com , or get help with your f&b business at fourseasonsoffood.com . In our conversation with Lani we will explore how her experiences in writing, the culinary world, and coffee have influenced and shaped her pursuit of giving readers not just information about coffee, but an understanding of it through exploring its meaning and the story of its expressions globally. We cover: Initial career and experiences in the food industry Discovering coffee through writing Immersion into the culture of coffee Writing t give understanding Exploring global coffee culture Unfurling the true coffee story and inspiring wonder Expanding our view of what good coffee is How culture and history deepens our understanding Allowing your understanding of culture to evolve Favorite recipes from the book Links: www.Fourseasonsoffood.com Lani on Instagram @lanikingston Related episodes: 022 : Founder Friday w/ Colin Harmon of 3fe Coffee, Dublin Ireland & Author of the new book, "What I know About Running Coffee Shops" 349 : Talking About 21st Century Coffee w/ Kenneth Davids 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 198 : The Evolution of the Coffee Shop w/ Prof. Jonathan Morris 196 : Understanding Customer Preferences w/ Peter Giuliano Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Aug 26, 2022

I am so excited for this month's Founder Friday! Today we are talking with someone who has not only taken a passion and turned it into a thriving business that serves her community and culture with excellence, but has done so in the face of cultural challenges that, as a woman in Saudi Arabia, forced her to be creative in this pursuit. We are talking with the founder of Hjeen Coffee, in Saudi Arabia, Sarah Alakeel! Sarah has been trained in and worked as a manager and founder of tech and e-commerce businesses before she discovered coffee and started her blog www.hjeen.com in 2016. The passion that she developed for coffee mixed with her business savvy came together to created what Hjeen is now, a growing and bustling roastery and wholesale business as well as with two cafes. Sarah has been making waves in coffee for a while now and in our conversation with Sarah we will get to hear her story and how she has grown this business and the lessons she has learned along the path. We cover: First taste of great coffee Beginning in the business of coffee Breaking cultural barriers as a woman Accommodating tradition while introducing new ways Establishing a system to serve a variety of tastes Knowing what trends and tools are right for your customers Enjoying the journey Challenges of ownership Hiring the right employees for your culture Embracing the management roles of ownership Related Episodes: 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan 131 : The Strong Women of Coffee w/ Laura Gonzalez 203 : Empowering Women in Business w/ Katherine Knapke 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Aug 25, 2022

One of the most common complaints I hear from owners and managers is related to staff not following policies of the shop. In many cases it is not just a simple mistake but a habitual ignoring of directives. Obviously this kind of thing spreads to other staff and you wind up with a situation where now the culture is combative and try as you might to give chances and show understanding, nothing seems to change. Today on Shift Break we will be talking about this very common, and very unnecessary problem, and why backing up your policies is a must if you want to have consistency and a healthy culture in shop. Related episodes: 123 : The 10 Essentials of a Barista Manual 330 : Establishing Systems in Your Coffee Shop 301 : Hiring and Training for Excellence When Patience is not a Virtue Passive-Aggressive Management Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Aug 21, 2022

Working in a coffee bar means working in close quarters with your fellow baristas, managers, and owners. In this daily work we will eventually begin to feel the tension and start to wonder about how we can set boundaries for ourselves so we can continue to work and still take care of ourselves. The subject of boundaries may be ruminated on but we often do not have a framework to help us organize our values, collect our thoughts, and actually take the first step in communicating with others. Today I am thrilled to welcome back to the show frequent guest, Tom Henschel, who will guide us through how to accomplish all this and more. Tom Henschel is an expert in workplace communications and executive development. Over the past 25 years, he has helped hundreds of senior leaders achieve The Look & Sound of Leadership.TM His expertise as a communications coach has taken him into executive offices at companies such as Amgen, CitiGroup, Cedars Sinai Medical Center, City of Hope, Dole, HP, Intuit, Mattel, Raytheon, Sony Pictures, Toyota and Warner Bros. In addition to coaching executives, Tom facilitates team events and delivers highly interactive trainings in the areas of effective communications, presentation, and influence skills. Tom's popular podcast, The Look & Sound of Leadership, airing since 2008, is consistently cited as "What's Hot" in the business podcasts on iTunes. Tom is a delightful persona and deeply wise coach and his insight on boundaries here on KTTS will add a ton of value to you and your buisness. We cover: What are boundaries? Why do we not set them? The risk of not setting boundaries Spectrum of boundaries Preparing, thoughtfulness, and communicating Self care and weighing options Getting over upsetting others What is our responsibility Corporate vs personal Incremental thinking First steps to take in setting boundaries Links and Resources: www.essentialcomm.com PDF for setting boundaries Related Episodes: 052 : Solving Coworker Conflict w/ Tom Henschel 104 : How to Deliver Difficult Feedback w/ Tom Henschel 334 : How to Approach Deescalation w/ Melissa Tucker of Mind Over Matters and Pathways to Peace 221 : Building your People Program w/ HR Consultant Dana Goodwin 165 : The Art of Deep Listening w/ Oscar Trimboli 259 : Solving Toxic Customer Service Culture 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence Shift Break: The Agreement Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Aug 19, 2022

As we all experience increased costs in the coffee shop the cost of our drinks and products will also need to increase. The major worry that many of us have is how customers will respond to this. On today's Shift Break we will talk about how customer experience has replaced coffee quality as the main deciding factor for whether a guest will accept higher cost and how we can facilitate this increase to our experiential value. Related episodes: 307 : 10 Simple ways to Level Up your Coffee Shop 356 : 5 Barriers to Progress in Your Coffee Shop Spiders Fix the Small Stuff! : Management, Morale, Coffee Bar Culture 045 : Simple, Powerful Hospitality w/ Philip Turner Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Aug 16, 2022

How you run things in the beginning of your cafe business cannot remain the same as you get busier and grow over the years. Many shops rely on what they have always done when confronting new challenges brought on by growth and the business of success. In the end, if you don't iterate and evolve your approach you will add needless stress, drop the ball, and miss out on the joy a growing business properly managed brings. Today you and I get to talk about some keys to successfully handling the changes a new and growing business goes through so that you can enjoy the ride instead of being taken for one. We cover: Amping up communication Role clarity Pay scale Identity and delegation Caring for staff and managers Pre-emptive problem solving Related episodes and links: Communicate, Duplicate, Repeat : Key habits that make information stick Don't Just Do It! : Delegation, Burnout, facilitating skills development, mistakes coffee shop managers make, teaching and coaching for future return 267 : The Power of Delegation 248 : The 5 Elements of Resourcing your Team Systems as Care Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Aug 12, 2022

How our coffee gets to us after purchase can sometimes be a confusing thing. These days, with global supply chain issues abounding, the need to understand, track, and finesse all aspects of logistics is at an all time high. One of the main areas to be aware of is LTL freight as well and planning for any issues that may come up as your coffee moves from farm to forklift. This episode of RoR from Roast Magazine is designed to help us wrap our heads around LTL freight and the other issues of shipping that impact our roasteries as we talk with Evan Gilman of Royal Coffee. Evan Gilman is an avid generalist and coffee lover. His 20 years in the coffee industry have taken him from barista, to trainer, to Q Arabica Grader, Q Assistant Instructor, and SCA-Licensed AST. Evan spent time in Southeast Asia getting to know the specialty coffee supply chain, from Sumatra, Bali, Flores, and Sulawesi in Indonesia, to Northern Luzon in the Philippines. His passions range from Balinese gamelan to heavy metal, from photography to communications design, and from baking to brewing. As Creative Director at The Crown: Royal Coffee Lab & Tasting Room, he manages community events and outreach, and curates the Gallery at The Crown. He is also the chief editor of the blog at royalcoffee.com , and curator of the Gallery at The Crown. In our conversation we cover: Ltl freight and your responsibility Managing logistics Tracking your coffee Developing relationships Hospitality ot vendors Contingency planning Managing your time to stay connected working with importers vs importing yourself Rate expectations Claims and planning for problems Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.royalcoffee.com 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 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 RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert

Aug 12, 2022

This week on KTTS was basically "Logistics Week". When we talk about logistics and systems we naturally think about forming rules for how work is done that others can rely on for a predictable outcome. Trouble is, change is always needed to keep systems relevant, and being flexible or even training your team to be flexible is not an easy task. On today's Shift Break we will discuss how to build in flexibility alongside our systems so we can respond to challenges quicker with more grace and not worry about change as a threat but embrace it as a natural part of the process. Related episodes: 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 330 : Establishing Systems in Your Coffee Shop 339 : What Good Barista Training Produces 267 : The Power of Delegation Sustainability Series #2 : Importing & Roasting Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Aug 9, 2022

From the perspective of the cafe, the world of the roastery seems to be shrouded in mystery. Indeed, as we have said on the show before, roasting is practically its own business with its own ecosystem of relationships and systems. Todays guest is someone who began in the cafe and then dove in to that world and has since been creating intuitive solutions for both systems and the people they serve in the roastery. We are siting down to talk with Corey Turner Corey (They/She) has done it all in 8 years of working in coffee. Barista, trainer, roaster, technician just to name a few. After moving to San Francisco from rural Virginia to pursue an MFA in poetry, Corey began work in coffee and has not stopped since! Currently working for Andytown Coffee Roasters in San Francisco, California as director of coffee production & logistics, Corey works with an amazing team where they help scale the coffee menu, production, and wholesale. In our interview today we cover a lot of different topics related to perspectives of managing relationships, building systems, and keeping on top of the inputs that drive the daily work. This was a lovely conversation and I hope you enjoy! Links: www.andytownsf.com Corey's Instagram @cor_tado Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Related Episodes: 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine 156 : Founder Friday w/ Lauren Crabbe, Co-Founder of Andytown Coffee Roasters, San Fransisco COVID-19 Focus w/ Lauren Crabbe of Andytown Coffee Roasters 166 : Founder Friday! (Special Curated Edition) : Four Awesome Perspectives on Caring for Staff from past Founder Friday Episodes 285 : Better Systems, Better Connections w/ Jon Ewald of RoasterTools Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Aug 4, 2022

"I just want to make coffee!" That thought has crossed all our minds at some point in our barista careers. In fact I remember clearly being reprimanded for my hyper-focus on the espresso machine at the expense of pretty much everything else. In reality, there are tasks and areas of the shop that require excellence just as much as the coffee we serve Today on Shift Break we will be talking about how we can foster a mindset of excellence toward the things we hate so the whole cafe is cared for and we get to keep doing what we love. Related episodes: 085 : How we Ruin the Specialty Experience 307 : 10 Simple ways to Level Up your Coffee Shop The Impact of Absence The Currency of Urgency Working Clean : Tips for keeping the bar looking and working well while you work Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Aug 2, 2022

In the shop we serve people the product of our own training and understanding. We also sell them ideas of what coffee can be and our customers will frequently be frustrated at the gap of quality between the shop and their kitchen. This is where consumer coffee classes come in. Before the pandemic we were already seeing a rise in consumer education, but now it has truly gone from novel pursuit to an absolute necessity. I believe every shop should have some form of coffee class for their customers to help equip them to brew your roasted coffee well and also to deepen their appreciation for what you do every day. In this encore episode from January of 2018 (the infancy of this show) we dive into this topic and I give you 7 tips for how to set up and conduct great coffee classes. Please listen to the related episodes below for more on the importance of consumer education! Related episodes: 092 : Tony "Tonx" Konecny of Yes Plz : Consumer Accessibility, roasting, 3rd wave, subscription 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 349 : Talking About 21st Century Coffee w/ Kenneth Davids 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab 035 : The Consumer Revolution w/ Kevin Sinnott Sustainability Series #4 : Consumer BLOG: The Customer of Tomorrow Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jul 28, 2022

It's Founder Friday once again and I am thrilled to shine a light on someone who has built their business on a heart for people, relationships, and an offering of accessible quality coffees. Today we are talking with the founder of Drip Coffee NYC, Nigel Price! Nigel left a career in finance to pursue opening his own coffee shop. Once he was immersed in the industry he realized there was much more to doing this successfully than just having a good business would prepare him for. He spent 10 years working in great coffee bars learning and growing his perspective, skills, and concept. He launched Drip Coffee Makers NYC 3 years ago as a focused mobile multi-roaster cart popping up all over the city. From there he opened his first brick and mortar in 2020, thrived in the pandemic, and now has a fleet of 4 stores and a growing community of committed customers and fan across the city and the industry. Nigel has a calm and clear passion for people and coffee that has been at the heart of Drip and it's success and today we are going to hear the story of how this all came to be along with some very important insights into entrepreneurship that you will be absolutely key to your own success and fulfillment in coffee. We cover: Starting in coffee from finance Early false assumptions The real challenge of running a shop Prioritizing relationships Paying dues and Finding your voice Starting as a pop up multi roaster shop From mobile to brick and mortar Dealing with transition from barista to operator It's about the people and their experience What the future holds Related Episodes: 145: Founder Friday w/ Red Rooster Coffee Roasters co-founder, Haden Polseno-Hensley 108 : Founder Friday w/ Dorian Bolden of Beyu Caffe in Durham, NC 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 314 : The 6 Essential Qualities of Coffee Shop Leaders Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Jul 28, 2022

"We don't speak Starbucks" I cannot tell you how much damage phrases like this have done over the years. More than just creating hostility at the register with customers who don't speak the same "coffee language" as us, it also sets the stage for more hostility and misunderstanding with customers whose culture, language, or abilities are literally different from our own. In today's shift break we will be discussing the importance of fostering a desire to serve through understanding and how we can overcome language barriers of all kinds with the right mindset and resourcing. Related episodes: 122 : How to be a Cash Register Hero : 6 Essential Skills 282 : How to Listen to your Customers 165 : The Art of Deep Listening w/ Oscar Trimboli 196 : Understanding Customer Preferences w/ Peter Giuliano Up-selling and Hospitality: Helping Customers Make Good Decisions Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Jul 24, 2022

The system works exactly the way it was designed to work...and it needs to be broken. This is the goal of a new model of coffee trade introduced by Andy and Nanelle Newbom through their company Torque Coffee. Andy and Nanelle Newbom are life long coffee professionals who have been foundational in helping establish the standards for transparency and excellence we know today. With their iconic roastery and retail company Barefoot Coffee they helped pioneer Direct Trade, Andy was a founding member of the Barista Guild, and they both have been work in roasting / importing companies since then where they are consistently pursuing equity and systemic change for an industry who's distribution of value is drastically lopsided. Recently they have launched a new model of trade based the idea of what they call "Proportional Pricing" with their company Torque Coffee. In this model they seek to give to break the system and replace it with a framework that pays the farmer a set percentage of the coffee's retail value upfront. It really is a great idea and in today's conversation we will get the inside scoop on how this came about, how it works, and what you can do to adopt this model in your roastery. We discuss: Iterating models to address the issues Leaching value from farmers Double standards The Torque model: Proportional Pricing Starting at the ceiling You don't have as many coffees as you think Building the system and relationships needed Taking the risk off the producer unintentional impacts on producer Play to pay sucks The practice of tracking all your costs Links: www.torquecoffees.com Instagram @torquecoffees Related episodes: Sustainability Series #2 : Importing & Roasting 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 328 : Relationships and Resiliency w/ Xavier Alexander of Metric Coffee 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 288 : The Truth behind Cheap Coffee w/ Karl Weinhold Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jul 22, 2022

Welcome to part two of a live series of interviews conducted on the show floor of Coffee Fest Chicago in June of 2022! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. Today we will be talking with Marissa Childers, co-founder (along with Ethan Darla) of Tanbrown Coffee, a roastery dedicated to re-writing the narrative about Asian coffee and Asians in coffee. In our chat today we dive into the topic of the current narrative regarding asian coffees and other marginalized origins, and how roasters and shops can help make a difference through highlighting the nuances and complexities those origins have to offer. To learn more about Tanbrown visit: www.tanbrown.coffee Instagram @tanbrowncoffee Next we get to talk with Jess Gulino who wears many hats at La Terza Coffee. One of her focuses is in branding and helping shops create expressions that resonate with customers and the shops values. In this chat we discuss lots of relevant questions you might have when approaching branding and Jess helps us guide us to more clear understanding of what may be right for you. Learn more about La Terza Coffee here: www.laterzacoffee.com IG @laterzacoffee Finally we get to have a conversation with the great Tony Dreyfuss who, along with his father, founded the iconic Metropolis Coffee in Chicago! In this discussion we cover what goes into an effective training program and Tony gives us insight into how they have honed their own program from nearly 20 years of experience. Learn more about Metropolis Coffee here: www.metroploliscoffee.com @metropoliscoffeeco Be sure to tune in to listen to part 1 of this series if you have not already! HEY THERE! If you are looking for resourcing, clarity, inspiration, and just a really fun experience then I would suggest attending Coffee Fest Trades Shows! You can get 50% off your registration by using the code KEYS when registering you and your team at www.coffeefest.com

Jul 22, 2022

Welcome to part on of a live series of interviews conducted on the show floor of Coffee Fest Chicago in June of 2022! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. Today we will be talking with Luke Waite of The Lev Co and Pomelo Coffee Consulting all about how roasting operations can increase profitability and clarity around their mission. Learn more about Luke's work here: The Lev Co Pomelo Coffee Consulting Next we chat with Kris Christian who is the founder of Chicago French Press. In our conversation we discuss her story of building a business to make coffee more accessible, black entrepreneurship, and the need for resourcing to continue to see that sector of small business thrive. Learn more about Kris and Chicago French Press here: Chicago French Press IG @chicagofrenchpress Lastly we get to sit down with Mark Calhoun and Jim Starcev of Perfect Cube. Mark and Jim have been on the show before to talk about data and metrics and in this interview we focus on how and where businesses can get started on the right track to financial tracking and health. Learn more about perfect cube here: www.perfectcube.co 302 : Data's Roll in the Success of your Shop w/ Mark Calhoun and Jim Starcev of Perfect Cube Be sure to tune in to part 2 of this series where we talk with another three wonderful coffee minds at Coffee Fest! HEY! If you are looking for resourcing, clarity, inspiration, and just a really fun experience then I would suggest attending Coffee Fest Trades Shows! You can get 50% off your registration by using the code KEYS when registering you and your team at www.coffeefest.com

Jul 22, 2022

In coffee, we like to see ourselves making progress and we check our state against certain metrics and goals that we believe, once reached, will transform our business and as bring satisfaction. Today on Shift Break we will be discussing vanity metrics and why some of the feedback and status we seek through them will more likely lead to stress and fear, than joy and fulfillment. Related episodes: 317 : Encore Episode: Death by Comparison Who you are & What you Do Your Peers are not your Customers 253 : Mindsets that Sabotage Success Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Jul 19, 2022

Communicating, educating, and training boils down to how well you can connect with people to walk with them through information and transformation. If you want to be effective in these areas you need a whole lot of genuine passion and a desire to not just teach, but also to learn. Not many people in the industry embody this as much as today's guest, Michael Tan. Michael is a 13 year industry veteran who rose up in the ranks from barista, manager, trainer, even opening his own coffee shop for a time. These days Michael is hosting events and educating scores of baristas in Malaysia as the wholesale trainer for JWC in Kuala Lumpur. In our conversation today we get to trace Michael's journey in coffee with an emphasis on the lessons he has learned in communication, training, and customer education. We also discuss the importance of language, humility, context, and always learning. Enjoy! We discuss: Rising as a barista Conducting tastings Learning to teach and inspire The importance of language Early mentors Developing training presence and content Relating to your culture and context Ownership experience KISS concept of training 3 P's of wholesale training Passion and staying grounded Soft skills in coffee Links: JWC Roastery Malaysia Instagram: @mike.talks.coffee Related Episodes: 332: Founder Friday! w/ Iman Kusumaputra & Put ri Yulandari of Kopikalyan, Jakarta, Indonesia 246 : Selecting a Wholesale Coffee Provider 133 : 5 Keys to Successful Wholesale w/ Sarah Richmond 339 : What Good Barista Training Produces 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jul 14, 2022

It happens in cafe all over the world. Baristas are hired on a trial basis to see if they are a good fit for the business. On the surface, this practice seems logical and, no doubt, may yield some positive results. But...I believe the practice of trial basis hiring brings with it more negative results than positive. On this Shift Break I will go over some of my thoughts on why trial basis hiring may be a bad idea and what you might want to practice instead. Be sure to visit the links below to learn more about good hiring and training practices. Recommended episodes: 301 : Hiring and Training for Excellence 278 : Making great Hiring Decisions 018: Hiring, Culture, and the Future of your Shop 235 : 4 Tips for Training your Staff 130 : Anne Nylander | Training Principles for Specialty Coffee Professionals 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Jul 12, 2022

Many shops make sense on paper but in practice there is something missing. There are lot's of unseen barriers to progress and success in your shop that get in the way of the best plans no matter how you rearrange the staff, equipment, hours, ingredients, etc. Today you and I will be chatting about five barriers to progress that are present in a ton of cafes around the world and how once addressing and removing them will not only throw the doors to progress in your business but will bring you and your staff to the next level of fulfillment in your work. We cover Building trust credit Leadership Perfectionism Assumption Follow through How Dave Ramsey helps us manage well Perfectionism Cliques Related Episodes: Building Trust-Credit Motivating Staff Through Culture 291 : What to do if Your Baristas Wont Listen to You 248 : The 5 Elements of Resourcing your Team 244 : Top 10 Ways to Lose Employees Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jul 7, 2022

I have heard many times from owners that they need to be the best barista in the shop. The idea is that if they are not, then the staff will not respect them and it would compromise their leadership. As you might guess, this is a bit misguided. In this shift break we get into the details of how to think about your skill level in the work you oversee vs the work that your role as a leader requires you to do and why knowing the difference will save you from putting all your effort into areas that do not produce the kind of return you want to see. We discuss Why we thing we need to be the "best" What our staff really needs The reasons for knowing your role Coaching and supporting the team Related Episodes: Should You be Behind the Bar Right Now? 248 : The 5 Elements of Resourcing your Team 121 : Working from Your Strengths w/ Strengths Finder Guru, Lisa Cummings 235 : 4 Tips for Training your Staff 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 Reach out for one-on-one consulting and coaching! chris@keystotheshop.com Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Jul 5, 2022

What are some of the qualities that potential employers most value in a barista and why are they important? Today you and I will chat about the answers and how they make a significant difference in how you are perceived and how you find fulfillment in a job. These are not just qualities that let you stand out in a sea of applicants but they are traits that maximize your opportunities in your coffee career. Certainly we could talk about far more than six but these are truly foundational and led to you developing many other traits that create magic in the cafe. Be sure to take time to listen to the related episodes below, follow @keystotheshop on Instagram and Subscribe! We discuss: Dependability Work ethic Flexibility Communication Self awareness Curiosity The relationship between bosses and staff Mutuality and magic Related episodes: 243 : Encore Episode! "The Sleepwalking Barista (Owner)" 314 : The 6 Essential Qualities of Coffee Shop Leaders 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career 021: How to Leverage you Performance Review : 7 Tips for how Baristas can the Most out of the Review Process 301 : Hiring and Training for Excellence Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jun 30, 2022

We all hate when a shift is slow. It can feel demoralizing, boring, and frustrate even the best barista. What if these times on the bar are not all bad though? What if instead of seeing these times as a waste, we saw them as an opportunity. Today on Shift Break we will be talking about the slow bar shifts that we dread and how to use them to grow our knowledge, skill, and maturity as coffee professionals. Related episodes: study the rules 056 : The Sleepwalking Barista In Praise of Long Term Imperfect Employment Hard work is hard Laziness & the Most Important Decision Reach out for one-on-one consulting and coaching! chris@keystotheshop.com Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Jun 28, 2022

Operations management is a distinct from cafe management. At a certain point in your coffee business' growth it become necessary to have someone whose job it is to manage managers and oversee the operations of the retail shops. This is a critical role that is as much about leadership as it is about decisiveness and and systems. Today we will be learning all about what goes into being a successful operations manager with Ryan Fisher of Erewhon Market, L.A. Long-time coffee professional with experience and knowledge throughout the entire coffee supply chain. Creative and passionate with an extensive network built through a decade of competing, serving, and judging competitions globally including the Cup of Excellence, US Barista Competition, and Cherry Roast. He has been at the helm of several shops as a manager as well as the Operations Manager for the famed goodboybob Coffee Roasters. Currently he is the Coffee Program Director for Erewhon markets in L.A. In our conversation today we go through Ryan's evolution as a leader in the cafe and then as an operations manager and all that he has learned along the way. I guarantee you will walk away from this conversation with some awesome insights for your own management journey! We cover: Biggest lessons from the early years The difference between manager and operations manager Leading through crisis and change What makes a great operations manager Dealing with tension in the cafe Learning and applying lessons to your management practice What to expect when you first begin this role Practicing good communication and self awareness Links: www.workinglunch.coffee www.erewhonmarket.com Related episodes: Creative Avoidance : Thoughts on Long-game Management 158 : A Management Masterclass w/ Jon Felix Lund, VP of Operations for Coava Coffee Roasters / Portland, OR 105 : Leadership & Management Masterclass w/ Maria Cleaveland 028 : Why it's Ok to be the Boss w/ Bruce Tulgan : A guide to defining and fighting the under management epidemic in your cafe so you can be the manager your staff need 013 : Leadership & Management Master Class w/ Eva Attia : Leadership | management | hiring | career 012 : Lauren Airola of Onyx Coffee Lab : A Journey Into Management & Back 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee 141 : The 27 Challenges Managers Face w/ Bruce Tulgan Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jun 24, 2022

It's time to go back to an amazing episode of Founder Friday that teaches us about the power of taking risks and listening to what your heart is saying about your business. Back on episode 43 we interviewed Kathy Turiano of the multiple Good Food Award winning and roastery in Rochester, NY, Joe Bean Roasters. Joe Bean was founded in 2005 and has gone through several transformations but has always served the community through coffee and stayed true to their values in the process. In this episode you will hear all about their origins and their first transformation and I hop you will be encouraged by Kathy's example, wisdom, and insights so you too can find the courage to make a move in the right, but maybe scary, direction for your own coffee shop. Please do also listen to episode 207 where Kathy comes back to talk about hope is difficult times around the pandemic and what their latest and current iteration is. Links: www.joebeanroasters.com 207 : Hope in Difficult Times w/ Kathy Turiano of Joe Bean Coffee Roasters Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Jun 23, 2022

How long does it take to see a change take root in you coffee shop? Well, turns out it all depends on how long you have been operating and how large the company is. When we don't take the dimensions of our business, trying to make a shift or just keeping things on the right path can be very daunting. On today's Shift Break we will be talking all about the turning radius of your cafe and how to prepare for and navigate it effectively for its size. Related Episodes: Scaling Values Before you Expand Making a Decision Pipeline 318 : Why Your Shop is Key to the Success of Coffee 181 : Organizational Self-Knowledge 080 : Changing things in the Cafe : A workflow for Refinement Reach out for one-on-one consulting and coaching! chris@keystotheshop.com Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Jun 18, 2022

As long as it has been around, coffee has always attracted creative and artistic people. Whether it is the coffee shop serving as community gathering spots or just the coffee itself inspiring expression, coffee fuels art, music, culture, and human connection. Today we are going to be talking with an artist whose music career has been focused on covering the truth of these subjects and whose own discovery of specialty coffee has helped shape his work, mindset, and mission. We are having a conversation with hip hop artist, Propaganda! Propaganda grew up in a working class black family and lived in a predominant Latino neighborhood of LAThere was a sense of multiculturalism from the very beginning and Prop saw how one personʼs problem could very similar to that of another person. For Prop, music is way to create conversations about substantial entities that impact us on a daily basis and to see how faith can help guide us along the way. After he graduated college with degrees in illustration and intercultural studies, he taught high school for six years and had a hand in founding two charter schools in LA, one of which had a focus on the arts. 2007 he resigned from teaching to pursue music full-time and began touring as a solo artist. He joined the Humble Beast family and unveiled a series of four albums that put his music on the map. Prop fell in love with coffee while on tour and has since been a coffee entrepreneur, enthusiast, and advocate even producing 2 Sprudgie award winning coffee focused songs, "If Coffee was a Man, and "Calibrate" This is a wonderful and deep conversation about music, cultural authenticity, courage, and the cup of coffee that brings us together. We cover: Finding art and music Motivations and going full time Discovering coffee and waking up the pallet Elegance and complexity of art and coffee Connecting culture to coffee Coffee as the heritage of POC Bringing POC into the coffee space Authenticity and overcoming the fear of being you Shop spaces representing culture The importance of collaborations and lifting others up Links: www.prophiphop.com Red Couch Podcast Hood Politics Music Video "Calibrate" If Coffee was a Man Related Episodes: (seriously listen!) 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles 284 : Founder Friday! w. Jackie Nguyen of Cafe Cà Phê | Kansas City, MO 310 : Founder Friday w/ Jelynn Malone and Beverly Magtanong of Mostra Coffee 348: Founder Friday! w/ Benito Burmudez of Cafe Unido, Panama City, Panama! 199 : Founder Friday w/ Mario Jimenez of Banana Dang Coffee, Oceanside, CA 289 : Founder Friday w/ Ochen Simon Eidodo of Chariots Coffees, Uganda! 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar 236 : Founder Friday! w/ Meil Castagna-Herrera & Curtis Herrera of Cafe Corazon! 183 : Exploring Diversity w/ Phyllis Johnson 116 : Understanding Gentrification w/ Dr. Stacey Sutton 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan 089 : La Marzocco USA General Manager, Andrew Daday : Leadership, Innovation, service, heritage Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jun 16, 2022

How do I motivate and inspire my baristas? I get asked this question a lot by owners and managers desperate to see excitement and vibrancy in their cafe culture vs aone of slow, uninterested, and minimal participation and engagement. Today on Shift Break we will explore 4 steps you need to walk through in order to inspire your staff and make the dream of that vibrant engaged culture a reality. Recommended episodes: 055 : Personal Growth & Development w/ Jared Truby, Cat & Cloud Coffee 293 : Thoughts on Defining Professionalism 059 : Founder Friday w/ Joshua Boyt, Metronome Coffee 248 : The 5 Elements of Resourcing your Team 243 : Encore Episode! "The Sleepwalking Barista (Owner)" Need advice? KTTS Consulting: chris@keystotheshop.com The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Jun 13, 2022

In order to have a profitable and consistent coffee shop you need to track and keep your data in order. Whether is labor, expenses, or COGs- spreadsheets are an essential tools to help you build a stable business. On today's episode we sit down with frequent guest of the KTTS podcast, Maxwell Mooney of Narrative Coffee to talk about his top pieces of advice for using making and using spreadsheets. Maxwell has been in coffee for well over a decade as a barista, manager, and competitor who then turned entrepreneur with the launch of Narrative Coffee. First he had a cart, then a wonderful brick and mortar, and now a second location. In these five years of operating, growing, and refining Narrative, Maxwell has been guided by his values for quality, hospitality, and community, all supported by systems. In this conversation we cover: Is a spreadsheet right for the job? Tracking costs COGs, Labor, expresses, and rent Accounting for waste and labor in cost Appropriate sample size for data Projections Taking the first step with spreadsheets Links: Maxwell's Spreadsheet UpFlip Interview www.narrative.coffee IG: @narrative.coffee 011 : Founder Friday w/ Maxwell Mooney, Narrative Coffee : hospitality / building relationships / coffee quality 038 : Founder Friday / Narrative Coffee Part 2 w/ Maxwell Mooney : His experience after opening his first brick and mortar COVID-19 Focus w/ Maxwell Mooney, Narrative Coffee, Everette, WA 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 : 330 : Establishing Systems in Your Coffee Shop 057 : SOP's FTW! Success through Standard Operating Procedures Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jun 9, 2022

It feels like we need to constantly be growing and producing something new or else we risk looking like a failure, or that we lack ambition. The idea that we always need to be expanding and taking on new things is a flawed one that often submarines our chance at finding fulfill ent fro what we do. Today on Shift Break we will be talking about how sometimes we need to sacrifice productivity for the sake of our health and why appropriate growth is better than constant growth. Related episodes: Doing What You Want -vs- Doing What is Needed Scaling Values Slowing down your Response Time Grass Roots Improvement: Tapping into the power of your staffs observations and ideas Accurate Reflection : A very important end of year challenge and encouragement to the Keys to the Shop community The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Jun 6, 2022

Brewing a great cup of coffee is what we all strive to do daily. Over the years, our own understanding of how to do this well has grown as the body of literature and content regarding brewing science has increased. Most recently one such resource has been published from someone who has applied their expertise and scientific rigor to the subject of brewing coffee, thus creating one of the most thorough treatments on the subject to date. On today's show e are talking with the author of the new book, "The Physics of Filter Coffee", Jonathan Gagné ! Jonathan Gagné is a scientific advisor at the Rio Tinto Alcan Planetarium in Montreal, and adjunct professor at Université de Montréal. He completed his Ph.D. in astrophysics in 2015 and moved to the Carnegie Institution for Science in Washington, D.C. for a 3-year postdoc as a Sagan Fellow. He came back to Montreal to start a second postdoc at the Institute for Research on Exoplanets before he was hired by the Planetarium. Jonathan's expertise is focused on brown dwarfs, young stars, exoplanets, and stellar associations. He uses various telescopes throughout the world to carry his research, from the Observatoire du Mont-Mégantic in Québec, the Infrared Telescope Facilities in Hawaii and Gemini-South in Chile. In his free time, Jonathan is also passionate about coffee brewing and has dived deeply into all many aspects of how physics affect coffee preparation for pour overs and more recently espresso. He maintains a blog of his findings and understanding of coffee physics at coffeeadastra.com , and he is the author of the book The Physics of Filter Coffee. This is a wide-ranging conversation that addresses many of the key elements that impact our brewing and how we can apply practical solutions to create wonderful coffee both at home and at at scale in the shop We cover: Motivation through frustrated brewing Beginning his experimentations in coffee Studying the most significant aspects Relying on the community and their experience Applied physics in how water moves through coffee Building and refining you mental model Accounting for the variability in coffee's behavior Tracking your brews What shops can do to improve extractions at scale Different way of thinking about batch brew Coffee freshness and extraction Recommendation for appropriate bicarb levels in water for brewing Recommended tools to assess your coffee quality Links: Jonathan's Blog : www.coffeeadastra.com Jonathan on IG: @jgagneastrocoffee Buy the book! The Physics of Filter Coffee Related episodes: 347 : Brewing Coffee and a Career w/ U.S. Brewer's Cup Champion, Elika Liftee 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab 286 : Coffee Roasting Best Practices w/ Scott Rao 148 : Exploring the Ground Control Brewer w/ Eli Salomon Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Jun 2, 2022

How do we get customers to buy coffees they will like? This is more or less the question I was asked by a client recently in regards to bean purchases and I feel it also speaks to other decisions the coffee shop customer will make in beverage, food, etc. Today on Shift Break I will give you the answer I gave my client on how to help customers find beans they will like. From there we will talk about my philosophy and approach on up-selling as an important feature of hospitality vs an opportunistic grab for revenue. Related episodes: 227 : Connecting with Hearts and Minds 092 : Tony "Tonx" Konecny of Yes Plz : Consumer Accessibility, roasting, 3rd wave, subscription 122 : How to be a Cash Register Hero : 6 Essential Skills Blog: Spiders and Customer Service The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

May 31, 2022

How specialty coffee has evolved, understood, and enjoyed has changed greatly over the past 50 years. Today get to talk someone whose career has not developed in parallel with the coffee industry but has been instrumental in advancing some of the best aspects of it. I'm thrilled to have bene able to sit down with the great Kenneth Davids! Kenneth has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival , now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying , which has sold nearly 250,000 copies in five editions. His latest book, 21st Century Coffee: A Guide , is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging. Ken's workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents. He is Professor Emeritus of Critical Studies at the California College of the Arts in San Francisco. In 1996 he was awarded a Special Achievement Award for Outstanding Contributions to Coffee Literature by the Specialty Coffee Association of America. One of our industries most influential people. Kenneth's work has shaped multiple generations of coffee enthusiasts and professionals and in this sense an hour conversation is woefully insufficient to give you even idea of the breadth and Kenneth's journey and work but here we are and I can honestly say it was true honor to speak with him and to feature his wisdom and perspectives on this show. We cover: Goals of his new book The new challenges of writing about coffee Honesty and authority of information How Kenneth went form cafe owner to coffee writer Mere communication vs delivering depth of understanding Consumer community and its evolution Starting Coffee review The gap of accessibility and need to building the middle What shapes consumer tastes today Incentivizing accessible excellence Using information to draw people in vs push away Communicating flavor How naturals chawed things The hope for coffee's future Links: Buy Kenneth's new book! https://www.kennethdavidscoffee.com Related episodes: Sustainability Series #4 : Consumer 069: Hosting Consumer Coffee Classes : 7 Guidelines 035 : The Consumer Revolution w/ Kevin Sinnott 242 : A Conversation with James Hoffmann Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

May 26, 2022

Management absolutely means you have the opportunity to affect change in the coffee shop. It also mean you have a responsibility to make sure the current operation is running smoothly and that the basics are taken care of. Often we favor the change over the stewardship and that is where we can get in trouble. Today on shift break we are going to be chasing about the difference between what you want, what is needed, and how doing things in the proper order can and often does allow for both. Related episodes: 229 : 7 Tips for New Managers 226 : The Art of being Indispensable at Work w/Bruce Tulgan Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

May 26, 2022

It's Founder Friday! We are traveling to Panama to learn about one of the greatest cafes and roasters, Cafe Unido through a wonderful conversation with its founder, Benito Burmudez. Inspired by the idea that Panama has some to of the world's best coffees, the first Café Unido opens its doors in 2014 in the city of Panama with a clear goal: provide a space for Panamanians to learn and appreciate coffee grown by different local producers, their distinct terroirs, regions, micro lots, varietals and processes while at the same time giving back to coffee growing regions. Over the years they evolved from a single shop, to nine stores, seven in Panama City, one in Boquete, and a new store in Washington DC. Benito had previously opened and run a successful restaurant, Maito, prior to Unido and is also a Panama Barista Championship 2nd place finisher. Since founding the company he has been tirelessly promoting the celebration and deeper understanding of the coffees of Panama to the world. Today we will be talking all about this journey, what has made it successful, the lessons learned, and much more... We cover: How Restaurant experience helped Staying motivated through tough times Working to win over locals to a new flavor of coffee Being flexible and not snobbish about coffee Training system and structure Delegation and investing in understanding Culture and values at scale The biggest mistake in growing the business Allowing for the brand's evolution and how to judge success Exploring the depth and variety of Panama coffee Expansion to the states Links: https://cafeunido.com Instagram: @cafeunido Related episodes: 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia 061 : You Don't Know Beans about Brazil w/ Kelly Stein, Coffea Podcast 289 : Founder Friday w/ Ochen Simon Eidodo of Chariots Coffees, Uganda! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

May 26, 2022

Welcome to the 10th episode of the Rate of Rise Live Series! In this interview we are talking with Green Coffee Buyer and Director of Coffee at Huckleberry Coffee Roasters, winner of the Roast Magazine Macro Roaster of the year award. The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds Kevin has spent well over a decade in specialty coffee. Beginning as a barista at Chinatown Coffee in D.C. he then moved to Guatemala where he assisted a small coffee growers' cooperative with processing, roasting, and packaging coffee and forging relationships that he maintains to this day. For the last 8 years Kevin has helped Huckleberry Roasters develop, grow, and refine their coffee program through values and relationship based sourcing and all this at scale. In this conversation we will be diving into Kevins role with the company and the journey of growth and development while maintaining long term sourcing relationships and quality. We cover: Kevin's approach to sourcing Growth and keeping grounded Huckleberry's culture and its impact on green buying Feedback's role in guiding the roastery Overcoming challenges in logistics and supply Long terms farmer relationships Care for the people and work culture at Huckleberry Links: www.huckleberryroasters.com Instagram: @Huckleberryroasters Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription) www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

May 26, 2022

Welcome to the 9th episode of the Rate of Rise Live Series! In this interview we are talking with specialty coffee and roasting luminary, Scott Rao! The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds Scott Rao has been in the coffee business for over 25 years as a cafe owner, roaster, consultant, and author. The Coffee Roaster's Companion and Coffee Roasting: Best Practices have influenced a generation of roasters and shaped the global roasting vocabulary and conversation. Scott's popular Instagram account @whereisscottrao offers expert-level tips and discussion about coffee brewing and roasting. Today we are chatting with Scott about the abundance of technological advances in roasting and how to approach adopting these tools and innovations in a way that serves your goals. We cover: Innovative technology up til now Controlling outcomes via technology vs brewing methods How better brewing and extraction tech has changed roasting Working with what we have Controlling coffee's body Best practice for achieving consistency The technologist vs artisan approach How to choose and adopt innovative tech Links: www.scottrao.com Instagram: @whereisscottrao Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription) www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

May 26, 2022

Welcome to the 8th episode of the Rate of Rise Live Series! In this interview we are having a great talk with Kat Nolte-Ferguson of Sucafina Specialty! The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds After earning a degree in accounting and spending a few years in rural Africa, Kat been exploring coffee from every possible angle: from barista to trader; from stock lot to microlot; from craft to commercial – she has experience the spectrum one specialty and is focused full time at Sucafina where she has dedicated her career to improving economic opportunity for African smallholder farmers. Kat is also a Chair on the SCA's Sustainability Advisory Counsel. In today's conversation we get to discuss some of what Kat actually presented on during expo related to supply chain risk mitigation for coffee roasters. We cover: Helping roasters understand the world of logistics Why do roasters have to understand the market and supply chain Cost, price, and buying green The main topics pithing the supply chain that impact your roastery Where do you start with price risk management? Flexibility and having contingency plans for all your origins Amount of risk inherent in relationship focused sourcing Blend's role in stability that serve everyone Links: www.sucafina.com www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

May 26, 2022

In the wake of tragedy and heartbreak we find ourselves looking for ways to heal and make sense of the chaos around us. The recent violence, racism, and evil that took place in the U.S. took place in spaces where people should not need to worry about their safety. Spaces similar to the coffee shops we run and work in everyday. As we wrestle with the incomprehensible pain and senselessness of these events we find ourselves taking stock of our own communities and spaces and struggle to find ways to make a difference. Today I wanted to offer a short note on our role as providers of sacred spaces that are made for the beautiful humans that we get to work with and serve. How it does make difference and how we our we can lean into kindness and loving each other well through what we do as a part of the way we build a better future.

May 20, 2022

Brewing a great cup of coffee is like crafting a career in coffee, it take intentionality, consistency, and a humility that keeps in mind the end goal of all your efforts. These are some of the qualities that make today's guest, Elika Liftee, not just a brewing champion, but an example of professionalism we can all be inspired by. Elika is the Director of Education at Onyx Coffee Lab, where he leads a team of educators in training in-house baristas, wholesale partners, and the public. He's been the reigning US Brewers Cup Champion since 2020, finishing 3rd in the World Brewers Cup during that time. In this conversation we get t talk with Elika about his career, lessons learned through experimentation, and how he has developed his current approach to teaching, training, and brewing a great cup of coffee. We cover: Falling in love with coffee Exploring management and finding teaching The difference between management and teaching Codifying and customizing the training program Discovering how people learn Experimenting with brewing and his favorite methods Dialing in hospitality + judge/ customer preferences Discovering and using the Melo drip and "flat" everything Dialing in coffee across the cafes. Consistency and what are forgiving and not forgiving coffees? Advice for brewing amazing coffee Links: Instagram @elikaliftee Onyx Coffee Lab https://www.mk-ceramics.com/pages/mk-dripper Related episodes: 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 339 : What Good Barista Training Produces 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab 012 : Lauren Airola of Onyx Coffee Lab : A Journey Into Management & Back Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

May 20, 2022

Welcome to the 7th episode of the Rate of Rise Live Series! The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds In this interview we are having a wonderful chat with Will Frith all about the current rise of Asian coffee. Will Frith is a long time industry veteran with a broad range of experience as a barista, roaster, trainer and educator, and entrepreneur. He has been researching and working in the growing specialty coffee industry in Vietnam since 2012 and is the founder of the co roasting space Building Coffee in Ho Chi Minh City, Vietnam. Will is passionate advocate for Asian coffee and presented on this subject during the SCA expo. In our conversation with him we dive into the current rise of asian coffee in the industry and what we need to understand in order to support it and experience the wonderful variety it offers. We cover: What has led to the current surge in asian coffee Specialty robusta Alienation / Differences in cultural preferences Learning about emerging processes Local ecosystem of specialty How roasters should approach these coffees Sustainability connection Most common questions and concerns The key of branding and connecting the consumer Links: Building.coffee Bel: Will's Coffee and Wine Bar www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

May 20, 2022

Welcome to the 6th episode of the Rate of Rise Live Series! In this interview we are talking with industry veteran, green coffee expert, and author of the new book "Green Coffee", Chris Kornman! The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds Chris Kornman is a seasoned coffee quality specialist, writer and researcher, and the Lab & Education Manager at The Crown: Royal Coffee Lab & Tasting Room. He has extensive experience traveling in and purchasing coffees from East Africa and South America. Chris came up in coffee at the beginning of and through the 3rd wave coffee movement and has been deeply involved in many different facets of the green coffee trade through its many evolutions. Today we are going to be discussing the world of green coffee buying, trade, and insights into how to approach it in a practical and ethical way. We cover: Green buying and what's shifted over the years Density as an accessible measure of performance What we need to be aware of now in varieties Misconceptions of coffee based on origin Focusing on the people as a framework for sourcing Connecting to customer preferences in spite of ourselves Misconceptions about green buying Humility and respect for the farmers Links: Buy the book! www.roastmagazine.com/greencoffee The Crown: Royal Tasting Room Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription) www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

May 20, 2022

Hey! It is the 5th episode of the Rate of Rise Live Series! In today's conversation we sit down with the Roastmaster of Caffe Amouri Nicki Amouri to talk about really getting a grip on roast curves! The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds Nicki Amouri is a Licensed arabica q grader, SCA certified roaster and barista as well as an SCA certified trainer. She is the Roastmaster and green buyer at Caffe Amouri in Vienna, VA where she also teaches roasting classes. Nicki Presented some great information during the latest Roast Summit on the most curve and so I wanted to sit down with her to talk about how we should be approaching and utilizing the roast curve to best dial in our coffees for our customers. We cover: Corolating taste to the curve Feedback and making adjustments Typical things that roasters get hung up on What to focus on to make a difference Dialing in to your roaster Remaining agile as you become more settled in The excitement of the unknowns Links: www.caffeamouri.com Nicki's presentation at the Roast Summit Click here tp watch video of this interview on Roast magazine's YouTube channel! Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription) www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

May 20, 2022

For this 4th episode of the Rate of Rise Live Series! This time we sit down with one of my favorite roasters, Anne Cooper of Equilibrium Master Roasters to learn how to teach others to roast! The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds With over 25 yrs working in the coffee industry, Anne is an Australian Roaster who has gained extensive experience in many areas of the coffee industry as Barista, Café Owner/Manager, National Barista Trainer & Assessor, Head Roaster/Roasting Production Manager at both a National & International level. A certified Q Grader she regular judges competitions worldwide. With her consulting company, Equilibrium Master Roasters, Anne continues to develop her extensive roasting skills & knowledge with exposure to a wide range of roasting companies & machines and various roasting techniques / industry relevant processes & protocols – she is really passionate about passing on skills & knowledge to the next generation of flame keepers. In this conversation we dig into how a roaster should approach teaching someone to roast. If you have an apprentice roaster or are thinking you may want to train up some help then this episode will be very insightful. We cover: Keys to building a curriculum Realistic time frames and structure Education, communication, teaching decisiveness Learning to teach and tasting unrealized potential Patience and building confidence Creating a learning environment What we can get wrong about education Click here tp watch video of this interview on Roast magazine's YouTube channel! Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription) Links: Equilibrium Master Roasters: www.eqmr.com.au www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

May 19, 2022

For some reason we tend to think people can read our minds. When we communicate generally but expect specific results we are setting ourselves and everyone else up for a lot of tension and confusion. On today's Shift Break we will dive into the idea of communicating and resourcing your baristas and managers to fulfill specific expectations and using due dates to help give structure to directives and projects. Related Episodes: 330 : Establishing Systems in Your Coffee Shop Communicate, Duplicate, Repeat : Key habits that make information stick 301 : Hiring and Training for Excellence 025 : Mastering the Art of Training w/ Dave Stachowiak : Coaching, Leadership, education , and how to communicate your coffee and barista knowledge so it sticks Blog: Good Communication is "For Here" Looking for guidance, clarity, and solid solutions for your coffee business? Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

May 16, 2022

We take for granted the kinds of interactions and connections we make in the course of our daily professional barista lives. An incredible variety of people with unique and interesting stories and perspectives pass through our doors daily. Coupled with the story of coffee itself, this business is a rich and fascinating one. Those are the motivations that led today's guest, Celeste Wong into the coffee industry and inspired her to start The Girl in the Cafe. Originally from New Zealand, Celeste is has held top positions in leading artisan cafes all over the world for over a decade. Since migrating to the UK, she has been listed as one of London's top five Baristas in The Financial Times and noted for her excellence in a plethora of other publications. With an Honors degree in Commerce & Design she is also an actress, with notable success in her roles in front of the camera, including her last feature-film becoming the highest grossing independent film of the year in New Zealand that won multiple awards internationally. Celeste produces and curates social media content for her own platform and other brands. She writes and consults on a range of services for cafes and lifestyle brands. In this conversation we get to experience the arch of Celeste's career from coffee as a job, then coffee as a career, -to the epiphany that led to her starting and growing The Girl in the Cafe. There are some wonderful insights here and I hope you enjoy! We cover: Beginning her coffee career in cafes Learning from serious professionals Love hate relationship with coffee Developing The Girl in the cafe platform Goals and personal lessons Reflecting coffee to consumers with empathy Finding your voice Memorable insights gleaned form the show Desire for the industry Links: www.thegirlinthecafe.co.uk Instagram: @The_girl_in_the_cafe Related episodes: 206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger 242 : A Conversation with James Hoffmann 024 : Chermelle D. Edwards, The Coffeetographer : Documenting Art and Culture Through the Lens of Specialty Coffee : Barista Culture, Consumer Experience, Movements in coffee culture 257 : A Conversation w/ Morgan Eckroth of MorganDrinksCoffee! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

May 13, 2022

For this 3rd episode of the Rate of Rise Live Series! We are talking with the always thought provoking, Karl Wienhold, Author of the book, Cheap Coffee! The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds Karl Wienhold is a consultant, researcher and organizer of postcolonial rural development. He is dedicated to trying to better understand and undo extractive economic power structures that have oppressed people and degraded ecosystems to enrich others since colonial times. He studies coffee, microeconomics, agroforestry, circular economies, and is the author of the challenging and important book, "Cheap Coffee". In our chat we dig into lots of topics- mostly challenging- but some encouraging. All Inspiring action. We cover: The power difference in the supply chain Treating symptoms vs finding solutions The role marketing plays Incentive structures Conflicts of interest Autonomy, Charity, and efficiency Grace for growth Click here tp watch video of this interview on Roast magazine's YouTube channel! Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription) Links: www.cheapcoffeebook.com www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

May 13, 2022

Welcome to Rate of Rise Live! Episode #2 brought to you by Roast Magazine! I am thrilled to have had the opportunity to partner with Roast during the SCA 2022 Global EXPO in Boston to have some live face-to-face interviews with 10 of the coffee industry's brightest minds. In this episode we are sitting down with Owner of Little Waves Coffee, Durham, NC, Areli Barerra Grodski! Areli Barrera Grodski is an immigrant from Tijuana, Baja California, Mexico. She moved to San Antonio at 6 years of age and then to Cherokee, NC at 10. It is here where she was introduced to coffee as a community space and to her husband and business partner, Leon Grodski Barrera. She has been working in coffee since 2009 as a barista, coffee shop owner, roaster, and green coffee buyer. She proudly owns three shops called Cocoa Cinnamon and a roastery called Little Waves Coffee Roasters in Durham, NC. Areli is also the Recording Secretary and Board Member of the Coffee Coalition for Racial Equity. Little Waves is the most recent winner of the prestigious Micro-Roaster of the Year Award and in this conversation we chat with Areli all about her and her husband Leon's journey in beginning, growing, and learning through Little Waves Coffee. We cover: Bootstrapping and the uphill battle with a cart The range of challenges and emotions in entrepreneurship The mission behind Little Waves Surviving the pandemic How she defines success Applying values to daily work Open heartedness and growth Representation in coffee Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription) Click here tp watch video of this interview on Roast magazine's YouTube channel! Links: www.littlewaves.coffee www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

May 13, 2022

Welcome to Rate of Rise Live brought to you by Roast Magazine! I am thrilled to have had the opportunity to partner with Roast during the SCA 2022 Global EXPO in Boston to have some live face-to-face interviews with 10 of the coffee industry's brightest minds all about specialty coffee, roasting, risk management, teaching roasting, roast curve, inspiring stories of entrepreneurship and much more! We are kicking off this series of interviews with the venerable Peter Giuliano! Peter Giuliano is the Executive Director of the Coffee Science Foundation and the Chief Research Officer Specialty Coffee Association and one our industries best thinkers. Recently the SCA presented their new definition of "Specialty Coffee" based on attributes to recognize a wider range of specialty expressions and this is exactly what I chawed with Peter about during the EXPO. We cover: History of defining specialty coffee Establishing the new definition according to SCA Inclusivity and diversity in flavor, preparations, etc. What is "good" and "bad"? interchangeability, uniqueness, and blends What changes for how roasters approach coffee as a result How coffee shops help in celebrating diverse ways to be specialty Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription) Links: SCA's New Definition Peter's past episode on KTTS about Customer Preferences www.keystotheshop.com Consulting and coaching: chris@keystotheshop.com

May 12, 2022

After a rush, an event, or any situation where there is tension and the need to perform well as a team (pretty much any time) there are always a lot of thoughts and emotions that people have. Unfortunately we tend to simply carry on as though it never happened and thus lose out on a lot of positive growth and development that can result from debriefing. On today's Shift Break we will be talking about the importance of debriefing as a team and how it creates better performance, communication, culture, and consistency in the coffee shop. Related episodes: 229 : 7 Tips for New Managers The One-on-One : How one meeting can dramatically impact your coffee shop's culture and morale. 028 : Why it's Ok to be the Boss w/ Bruce Tulgan Shift Break: The Agreement Tips for Conducting Great Staff Meetings The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

May 10, 2022

Accurately tasting coffee can be a daunting task. Add to that the pressure of competition or just the daily work of the bar, and being focused, confident, and at ease while dialing in or making flavor determinations seems all but impossible. These are all however attributes that today's guest possesses and has honed over their career to be able to remain cool and taste coffees like a champion. Today we are talking with the 2022 U.S. Cup Tasters Champ, Julien Langevin! Julien Langevin is the production roaster for Coffee By Design in Portland, ME. Langevin only just began learning how to roast after working for about four years as a barista in different iterations, and taking a brief hiatus from the industry to try his hand at being an electrician. His first real job was at Starbucks and worked through various shops in Portland while achieving his Bachelors of Fine Arts. After graduation he began to go to SCA events, acting as a volunteer and a sensory judge for the Barista competition, and then competing in the Nashville Cup Tasters qualifier in 2020. After a two and a half year separation from said community, Langevin found his way back to coffee somehow and is now the current 2022 US Cup Tasters Champion. In this conversation we will get to learn about Julien's career path, tasting techniques, and hear words of wisdom for aspiring tasters and coffee professionals! We cover: Journey and challenges in coffee career Techniques for tasting Grounding yourself Tasting when nervous vs relaxed Focus, Flow state, and visualization Preparing for competition Doing what you can where you are Links: Instagram @Julientheperson Related Episodes: 048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas! 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris 037 : Chocolate & Coffee w/ Brian Beyke : Understanding Craft Chocolate Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

May 5, 2022

Some of the reasons we do not take the next step to delegate management or take the next step in our business is because we feel we are not ready. It seems embarrassing to not have it all together when you've over authority to someone like a manager and you want to wait till you have a perfect system and suite of resources to hand them. Problem is that you will likely never truly be "ready". On top of that, you may be robbing them, and yourself, of the benefit that comes with working through and imperfect context. Today on Shift Break we are going to be talking about why what you think is messy can and often is something beautiful for your business and the people who work in it. Related episodes: 261 : The Basics of Managing Managers Hiring for Future Leadership Why "Next in Line" promotion Might be a Bad Idea 330 : Establishing Systems in Your Coffee Shop 267 : The Power of Delegation Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

May 3, 2022

Our industry is one focused on creating memorable experiences for guests of our shops. Being detail oriented is part of our hospitality to people because we know that when all those little things come together, they deliver a real impact. This is what driven today's guest throughout his illustrious career working for some of the worlds most prestigious hotels and Restaurants to deliver these experiences. Nicolas Simon caught the hospitality bug upon graduating from one of the top business schools in France. From there, various experiences with Byblos Saint-Tropez, Four Seasons Paris, then Geneva and Plaza-Athénée defined his all-around profile in the industry, from F&B operations to finance and marketing. He was also the managing partner of three restaurants (two of them being awarded a Michelin star within the first year of operation), before being appointed Alain Ducasse's Director of Operations North America and moving to New York City 14 years ago. In November 2016, Nicolas became the co-founder and CEO of Wilcuma – a full-service hospitality workshop that offers services such as consultancy, management, and real estate, and also has a portfolio of proprietary concepts planned for development and operation Fueled by his passion for hospitality and executing at the highest levels, Nicholas has set his sights on the coffee world with the opening of the new El Condor Coffee Roasters in the West Village, NYC. El Condor seeks to create a transcendent and comfortable all-day cafe experience that delivers quality, consistency, and genuine connection. We cover: Beginnings in hospitality Growing as a manager and leader The critical role of operations Philosophy on service and caring for guests Entering into the coffee industry The vision and goals of El Condor Advice for how to approach hospitality and systems for accountability Links: www.elcondor.coffee www.wilcuma.com Related Episodes: 030 : Casey Underkofler : Matching Your Service to Your Quality : How to Manage and Control the critical details of service so both the experience and product are excellent 330 : Establishing Systems in Your Coffee Shop 301 : Hiring and Training for Excellence 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Apr 29, 2022

Welcome to this special edition of the Founder Friday series! We have an incredible collection of interviews from some of the world's best coffee shop operators and entrepreneurs. Within each interview are gems of wisdom that help us move ourselves and the industry forward. In this special edition of Founder Friday I went back into the archives to mine those gems from past guests around a specific topic, -hospitality and meeting people where they are. Our industry of specialty coffee has worked hard to build itself up and now we see a mammoth effort to help welcome people into what we have built. In this episode we will here form four past guests: Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India Dorian Bolden of Beyu Cafe in Durham, NC Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar in Stone Mountain, GA Andrew Sinclair of Madlab Coffee in Los Angeles, CA Each of these past Founder Friday guests brings a unique take and perspective on what goes in to hospitality and meeting people where they are. From accessible brewing, staff and self care - to friendly service encounters, values, and connecting beyond the transaction, I think this episode will deliver a concentrated dose of wisdom to help inspire us all. Related Episodes: 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India 225: Encore Founder Friday! Dorian Bolden of Beyu Caffe, Durham, NC 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA 045 : Simple, Powerful Hospitality w/ Philip Turner 085 : How we Ruin the Specialty Experience Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Apr 28, 2022

It's one thing to make decisions when you work alone, but quite another thing when you work with others and your decisions have far reaching impact on different employees, leaders, and departments. What e and to do is force change into existing processes without regard for the wake those decisions leave behind. In today's Shift Break we will be talking about building a decision pipeline that takes into account all the people and relevant down stream departments that this one, seemingly small decision, will affect. Related episodes: 080 : Changing things in the Cafe : A workflow for Refinement 330 : Establishing Systems in Your Coffee Shop Blog: Accountability goes both Ways Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Apr 26, 2022

Morgan Eckroth is the new U.S. Barista Champion! Part of the point behind competition is setting the stage for conversation around ideas ranging from social issues to the hands on craft of coffee. In both these areas there are far reaching implications for what the industry latches on to and is inspired to continue developing. On such theme is merging high-end experiences with accessibility in mind. Morgan Eckroth, known for her social media platform Morgan Drinks Coffee, has plenty of experience with connecting with an audience and in her presentation for USBC this year, leaned into the idea that specialty can be and should be experienced by more than just judges at the highest level of coffee. Morgan is a barista and content creator, having worked in the specialty coffee industry for 5 years. With over 5 million followers across TikTok, YouTube, and Instagram, she shares her love for coffee through comedic customer service sketches, vlogs about her job, and educational videos. Morgan also released a line of coffee in collaboration with Wrecking Ball Coffee in December 2020 and is working to continue creating a link between baristas and their customers through a shared love for coffee and a dash of humor. Today we get to sit down with Morgan and hear all about her innovative approach to the competition and all the ups and downs on her journey to victory in Boston. We cover: Deciding to compete after years of life change Preparation for USBC and crafting a theme Innovation and challenges High level Accessibility Choosing the coffees Break down of beverage creation Goals and inspirations Advice to other competitors and shops Links: www.morgandrinkscoffee.com Related Episodes: 257 : A Conversation w/ Morgan Eckroth of MorganDrinksCoffee! 099 : The Barista League w/ Competition Founder Steve Moloney 298 : A Trophy, or Atrophy? 173 : 5 Areas of Focus for Retailers 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Apr 25, 2022

As new processing methods become more popular and prominent, roasters must pivot and adjust how they approach them in order to get the best possible result. Processes like honey and pulped natural present unique challenges for even the most veteran roasters. The good news is that there is a growing family of best practices that will help you see success and consistency while embracing the new and emerging methods on the market. To help us sort through this topic we turn to none other than Mike Ebert of Firedancer Consultants. As the founder of Firedancer Coffee Consultants, Mike is dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential. Ebert is an Authorized SCA Trainer; holding the professional level certificates in Green Coffee, Sensory Skills, Roasting and Brewing. He has had a hand in many positions up and down the supply chain and continues his volunteer work with the Specialty Coffee Association's Education Advisory Council as Co-Chair of the Education Content Committee. In our conversation we cover: Then challenge Pulp natural and other processes present Mistakes we make when roasting new processes Knowing your roaster and being vigilant Frame work for earlier success Taking into account the unique sugar changes Rate of Rise How learning new methods can help with old ones Shifting our minds to innovate new metrics 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 #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 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

Apr 20, 2022

It's not uncommon to feel like the day get's away from us and that we are always being taken for a ride by the work. Heck, I can hardly remember entire years of my own career due to not taking on this one essential habit until much, much later. On today's Shift Break we are going to talk about "Bookending" your day and how to use this time in the beginning and end of your work day to show up fully, mature decisively, and have maximum positive impact on your business, coworkers, and staff. Related Episodes: The Counterbalanced Barista Patience & Passivity : Career Advice for the Long Game Learning -vs- LEARNING Accurate Reflection : A very important end of year challenge and encouragement to the Keys to the Shop community Career Advice from Joe Marocco of Mill City Roaster : Mission, learning, goals, mindset Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Apr 19, 2022

How do you think about success and your coffee shop? For many people it boils down to financial metrics only which, in the long run, may not bring the kind of fulfillment the we seek when we first set out to begin in coffee. In fact without some more nuanced goals and metrics for success, even the profitability will and does suffer. Today I want to talk about four ideas of what I believe success can look like that go beyond the financial and help balance our pursuit of profit in a way that bring sustainability to both you and the people you serve through the business. We cover: Out normal understanding of sucess The importance of employee care Legacy and long term creation Intentionality and Community impact Personal and professional growth Related episodes: 055 : Personal Growth & Development w/ Jared Truby, Cat & Cloud Coffee 293 : Thoughts on Defining Professionalism 206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger 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 302 : Data's Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube 227 : Connecting with Hearts and Minds Blog: Who we are and What we do Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Apr 14, 2022

I witnessed a heartbreaking scene unfold while at SCA EXPO in Boston. The situation was a common one in most of our cafes but in this context it really impacted me and inspired this Shift Break. What are we doing in specialty? Is our talk about accessibility just talk? Are the best expressions of coffee the most exclusive? Lot's of questions rolling around the ol' noggin after this trip and today I wanted to chat about it with you. As you listen, ask yourself what you would do in this scenario and how we as an industry might be able to do better in welcoming a larger variety of people into our spaces while we simultaneously pursue excellence. Related episodes: 262 : Understanding the Homeless Community w/ Natalie Harris, Executive Director of The Coalition for the Homeless 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles Building an Accessible Coffee Menu w/ Joe Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Apr 12, 2022

It is the 5 year anniversary of episode #19 titled "10 Reasons to Love the Customer"! Coffee professionals tend to pit themselves against the customer as and us vs them battle. The original episode in 2017 was inspired by a magazine article about what baristas hate about customers. This mentality does not good for anyone and because we easily fall into thinking negatively about the customer, I thought it was time we refocus and exercise thankfulness and positivity. All of these reasons are general enough to be true of almost any car or coffee shop. Truth be told, beyond the general reasons, there are a ton more specific ones that are unique to your own community. It is my hope that you take this episode and contextualize it, and put in place as a regular thankfulness practice for yourself and your team. Related Episodes: Ignoring the Customer Spiders! What they can Teach us About Hospitality 045 : Simple, Powerful Hospitality w/ Philip Turner 016: Raising the Bar on your Customer Experience w/ Michael Butterworth 277: Encore Episode: How to respond to Negative Feedback Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Apr 7, 2022

We love the idea of developing a culture of trust. A place where it is safe to open up and be honest without worrying. Vulnerability is the new metric (among others) by which we judge how successful we are as leaders and I am happy that is. But if we are not carful then we risk using vulnerability as a weapon against people. In today's Shift Break we will be chatting about how our desire to have a team where there is openness and trust can lead to us resorting to coercion and essentially forcing people into vulnerability, making it weird for everyone. Related Episodes: Toxic vulnerability One on ones Above and beyond Reasonable expectation s Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Apr 5, 2022

What does you baristas training produce? For many shops barista training is a loose and rushed experience that falls short in equipping staff with what is needed to succeed. It also creates stress in leadership who desperately want to see good results but through poor mindsets toward training, sabotage the chance of seeing them. In today's episode we will be talking about what goals and outcomes you need to be shooting for when thinking of and developing your your training programs. We discuss: Why we don't see the things we want What baristas need vs what we give them Pitfalls of rushed and overly wrought training Memorization and Understanding Standards and Consistency Excitement and Curiosity Related episodes: 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 330 : Establishing Systems in Your Coffee Shop 080 : Changing things in the Cafe : A workflow for Refinement 248 : The 5 Elements of Resourcing your Team 301 : Hiring and Training for Excellence Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Mar 31, 2022

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. Related episodes: 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 Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Mar 30, 2022

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: How Norm Roast Protocol was conceived Verifying Marketing claims Key components of the protocol Establishing specification for the protocol from research Incentivization of manufactures to adopt a universal protocol How to begin using the protocol Balance of Innovations focus on emissions vs maintaining quality Mass adoption as key to create efficacy Small vs large roasters Optimizing existing equipment for efficiency Links: www.norm-roast.org 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 #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 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

Mar 29, 2022

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: Getting into coffee and developing a broad perspective Global travels and working in coffee How story adds value Learning by connecting directly with people Improve systems through deeper understanding Looking at what quality is and who defines it Farmer livelihoods and mainstream coffee Celebrating a wider range of coffee Addressing "Coffee Deserts" The establishment and goals of The Sepia Coffee Project Bringing coffee to the underserved and marginalized Related episodes: 116 : Understanding Gentrification w/ Dr. Stacey Sutton 183 : Exploring Diversity w/ Phyllis Johnson 233 : A Conversation w/ Anthony Ragler, Black and White 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 092 : Tony "Tonx" Konecny of Yes Plz : Consumer Accessibility, roasting, 3rd wave, subscription 227 : Connecting with Hearts and Minds Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Mar 25, 2022

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: How the dream began during COVID Gaining experience and taking the first step Starting on the sidewalk to serve the underserved Getting a loyal following and the role of social media Lessons learned in catering BET Awards and other opportunities When things got real How getting in "trouble" led to a brick and mortar Realities of finding and building a space Community reception Advice to other entrepreneurs Links: www.cafecalle.com Instagram @cafecalle Related Episodes: 236 : Founder Friday! w/ Meil Castagna-Herrera & Curtis Herrera of Cafe Corazon! 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 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

Mar 24, 2022

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. Recommended episodes: 261 : The Basics of Managing Managers 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 229 : 7 Tips for New Managers Shift Break: The One-on-One 165 : The Art of Deep Listening w/ Oscar Trimboli Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Mar 22, 2022

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! Selina Viguera is well-known in specialty coffee mostly for being an amazing and dedicated barista. She leads the Barista Guild Café at Specialty Coffee Expo and U.S. CoffeeChamps; she's been a lead barista at TED in Vancouver, as well as TEDxWomen and TEDxMed; her latte art is featured on the Pacific Barista Series Oat and Rice packages. And she's been "the face" of Blue Bottle, especially in her adopted home in Los Angeles, for years. Selina Viguera is a coffee professional who has worked in the industry for over 20+ years. Selina has managed some of the busiest Blue Bottle cafes in the North American market such as San Francisco's Ferry Building location and LA's Abbot Kinney location, where she is currently the cafe leader for over 7 years. In our conversation we explore here long career and the experiences that have shied who she is as a leader today. We cover: Discovering the work of the cafe and then specialty coffee Connecting with customers and becoming a leader Leading the change to specialty in her first cafe Learning to train and teach Doors opening for management and leadership Leading "Team First" and the metric of staff happiness Training and onboarding effectively Empowering feedback and conflict resolution Balance of structure and culture Embracing difficult conversations and being courageous What she is most proud of accomplishing Advice to fellow managers Links: Instagram: @sellybean_13 Email: Selina.viguera@gmail.com Recommended Episodes: 329 : How to Teach Company Values to Your Staff 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 Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Mar 17, 2022

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. Related Episodes: Hard Work is Hard 077 : How you can Happen to your Career w/ Scott Anthony Barlow : A frame work for finding the right work 015 : What to do if You don't Advance w/ Anne Nylander : How to take the next step in your barista/coffee career 260 : Wait! Is your current Job actually the right Job? 331 : The 7 Deadly Sins of my Career 292 : How to Take Charge and Drive Your Career w/ Ed Evarts Patience & Passivity : Career Advice for the Long Game Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Mar 13, 2022

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. The beginning of pachamama True farmer ownership Working for farmers True partnerships Patience and building long term solutions The importance of marketing, branding, and the consumer Communication of preference to farmers from the market Long term viability through community Links: www.pachamamacoffee.com Instagram @pachamama_coffee Related Episodes: Sustainability Series #4 : Consumer 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 Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Mar 10, 2022

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. Recommended episodes: Hard Work is Hard Reasonable Expectations The Problem with "Should" Patience & Passivity : Career Advice for the Long Game Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Mar 8, 2022

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: What leads to poorly handled conflict The unique context of the coffee shop Caring for staff needs and safety Listening and understanding The right mindset and cultlure Inoculating baristas against conflict Making policy a conversation Modeling behavior Principles and techniques of deescalation Links: Pathways to Peace Training https://www.mindovermattersinstitute.com EMAIL: info@pathpeace.org Related episodes: 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity 262 : Understanding the Homeless Community w/ Natalie Harris, Executive Director of The Coalition for the Homeless 052 : Solving Coworker Conflict w/ Tom Henschel 165 : The Art of Deep Listening w/ Oscar Trimboli 104 : How to Deliver Difficult Feedback w/ Tom Henschel 330 : Establishing Systems in Your Coffee Shop Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com

Mar 3, 2022

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. Related episodes: 327: Founder Friday! w/ Phuong Tran of Lava Java 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 Exclusivity is a Bad Strategy Blog: Soul Searching in the New Landscape of Retail Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Feb 28, 2022

We are living in a time where the average consumer is both spoiled for choice and simultaneously vexed at the sheer number of options available for great coffee and brewing equipment. What used to be a need for more and better green and gear has shifted to a need for how to choose and then use it all to get the best results for you. At the same time professionals, who represent coffee to the consumer, are increasingly hungry for reliable knowledge beyond their shops but lack the time that home enthusiasts tend to have more of. In the field of resources for making sense of coffee, today's guest, Lance Hedrick, stands out for his friendly, accessible, and well reasoned and researched approach to demystifying brewing for both pros and the average consumer. Lance Hedrick is a PHD student truanted coffee student who gave up his path in academia and pursuing a professorship in philosophy and linguistics to pursue coffee science and equipment. In Lance's time working in coffee, he has worked bar, in a kitchen, bagging coffee, making deliveries, roasting, quality control, managing, opening a shop, consulting, designing bars, servicing equipment, training, and is currently overseeing wholesale for the west coast and international accounts for Onyx Coffee Labs. As an accomplished competitor Lance has won somewhere over 30 latte art throw downs, is a 2 time CoffeeFest Latte Art World Champion, and has won 3rd and 2nd, respectively, in the US Brewers Cup Championship. Finally, he has been a coach to Andrea Allen in the Barista Championship since joining in 2018. Lance has taken his passion for academia and coffee and combined them to create his popular Youtube channel where he breaks down the complex world of coffee and coffee equipment to make enjoying the best coffee accessible to all. In our conversation today we are going to hear a bit of Lances story and dive deep into the subject of how he approaches research, coffee education, and the importance of creating in roads for consumers to more fully enjoy specialty coffee. We cover: Abandoning academia for coffee Discovering specialty Becoming latte art famous Developing skills for training and teaching Starting to develop online material Making coffee education accessible The education gap between consumers and professionals Equipping our customers well Methodology for what is right vs what is best The importance of investing training and education Barista education as the key equipping and embracing consumers Links: Lance Hedrick YouTube Lance on Instagram Related Episodes: 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab 024 : Chermelle D. Edwards, The Coffeetographer : Documenting Art and Culture Through the Lens of Specialty Coffee : Barista Culture, Consumer Experience, Movements in coffee culture 321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo 282 : How to Listen to your Customers 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 312 : How to Choose the Right Machine for Your Shop w/ Chad little of La Marzocco 197 : Getting the most from your Equipment w/ Melissa Vaiden of Counter Culture Coffee 035 : The Consumer Revolution w/ Kevin Sinnott 069: Hosting Consumer Coffee Classes : 7 Guidelines Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com

Feb 25, 2022

On this Founder Friday we go to Jakarta, Indonesia to explore the story of Kopikalyan! This ground breaking roaster retailer sources, roasts, and serves exclusively Indonesian Coffees. Innovation, Hospitality, and relationships are what drive this fantastic company and in today's episode we get to talk to Iman and Putri, two of the co-founders about how they took this business from idea, to reality Iman & Putri are two of six friends who co-founded Kopikalyan, both studied in Melbourne, Australia, one of the best cities in the world to enjoy coffee. The idea to start a coffee shop business happened over a casual conversation in 2016 and today Kopikalyan has 4 outlets in total, 3 in Jakarta and 1 in Tokyo, Japan. Iman is an ex-banker who turned into a full-time entrepreneur due to his interest in F&B Business. Upon entering the coffee industry, he got interested in enhancing the synergy between upstream & downstream, particularly on how coffee shops could directly support a better life for farming families of Indonesia through fair prices. Putri is an architect who previously worked on many hospitality projects. What interests her most about designing a coffee shop is the limitless possibility of always creating something different, in terms of customer's experience as well as branding identity. She believes that visuals are an important aspect of showcasing great coffee. A coffee shop should be representing and spotlighting the coffee as well as the people behind that cup of coffee. We cover: Their inspiration to start First year success and challenges, Learning coffee and roasting Growing the business , and staying true to values Differentiation through sourcing and innovation Building relationship with farmers Scaling and metrics Balancing intuition with dataLinks Links: www.kopikalyan.com Instagram @kopikalyan Related Episodes: 256 : Founder Friday w/ Varat Vichit-Vadakan of Roots Coffee Roaster in Bangkok, Thailand 247 : Founder Friday! w/ Ritesh Doshi, CEO of Spring Valley Coffee, Nairobi, Kenya 289 : Founder Friday w/ Ochen Simon Eidodo of Chariots Coffees, Uganda! 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India 134 : Founder Friday w/ Jeremy Zhang of M2M Roasters & Uni Uni Coffee in Nanjing ,China 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 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

Feb 23, 2022

Do you have an agreed upon way that you and your staff talk to each other? Poor communication is one of the most cited issues in exit interviews yet we rarely end up doing much to address it specifically. Since we have been focusing on values in action lately today on Shift Break I thought it would be good to discuss how to collectively establish rules of engagement that will help guide how everyone in the business thinks about, approaches, and works with each other. 291 : What to do if Your Baristas Wont Listen to You 244 : Top 10 Ways to Lose Employees 329 : How to Teach Company Values to Your Staff Scaling Values Bridging the Values-Actions Gap Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Feb 22, 2022

We all make mistakes. It's part of the learning and growth process for everyone. As you go in your career you will find that there are certain types of mistakes that are worse than others in that they have a greater negative impact on you and those around you. I have been doing this coffee thing long enough to have amassed a nice list of those types of mistakes and today I want to share that list with you and elaborate on each one. I am pretty sure most if not all the listeners here will experience or are currently mired down in one or more of these mistakes and it's my hope that by shedding light on it in this episode you will be able to correct course sooner than I did! We cover: Arrogance Being Overbearing Taking it Personally Not listening to my boss Poor Heath Overwork Passive approach to development Related Episodes: 083: 6 Essential Books for your Professional Growth 243 : Encore Episode! "The Sleepwalking Barista (Owner)" Patience & Passivity : Career Advice for the Long Game 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 266 : Building Physical Resilience W/ Dr. David Dahl DPT, CAFS Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com

Feb 21, 2022

Your coffee packaging holds more than just coffee. It holds an incredible amount of potential for communication of values, impact on the supply chain, and how coffee itself is percieved and succeeds in the global market. Packaging might not seem like the most compeling topic but the package itself may be on of the main tools that compels consumers and how we approach it matters greatly. Today on the Rate of Rise series from Roast Magaine we will be exploring pacaging and beyond with the author of the Sept/Oct 2021 article "The Perfect Package", Ever Meister. Ever Meister has worked in the coffee industry for 20+ years in a wide range of capacities, but primarily she is a journalist, educator, and communicator whose work focuses on issues of access, equity, and ethics. She is the author of New York City Coffee: A Caffeinated History (The History Press, 2017) and the host of the coffee-marketing podcast In Good Taste on the Sprudge media network. A conversation with Ever will always lead to the deep and existensial issues at the root of our industry and this one is delivers that in spades along side some extremely practical tips and advice to put into action as your develop your own coffee packaging. We cover: Evolution of packaging What are the main considerations Decisions fatigue Customer experience Judging Quality control claims Investing in vendor relationship How do we decide what to prioritize Time budgeting Sustainability The give and take of waste Messaging on the bag Constraints and values Links: Ever Meister on Instagram: @justmeister Meister@justmeister.com 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 #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 RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow

Feb 18, 2022

We often talk about charitable assumption and being proactive to address the needs of our guests. But how often are we considering the way we approach the relationship between owners and managers? There are a lot of expectations going both ways but not always a lot of understanding. Today on Shift Break we are going to talk about how if we can lean into communication and the spirit of mutuality then I am going to guess a lot of bad blood can be avoided. Related Episodes: 261 : The Basics of Managing Managers 141 : The 27 Challenges Managers Face w/ Bruce Tulgan 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 229 : 7 Tips for New Managers Visit our Sponsors!!! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co