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A coffee podcast providing coffee shop owners and leaders, with insights, inspiration, and the tools you need to grow and advance your coffee business or coffee career. We learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about ownership, optimization, profitability, barista work, employee culture, management, scaling, leadership, personal development, and anything else that will help you achieve success in the coffee shop.
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A podcast community for home coffee enthusiasts
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482: Founder Friday! w/ Rahul Reddy of Subko Coffee Mumbai, India
57:16
57:16
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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…
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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 a…
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482 : Exploring Sensory Analysis Using "The Coffee Rose"/ Ian Fretheim, Director of Sensory Analysis at Cafe Imports
54:51
54:51
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54:51
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…
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481 : Exploring Sensory Analysis Using "The Coffee Rose"/ Ian Fretheim, Director of Sensory Analysis at Cafe Imports
54:51
54:51
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54:51
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…
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SHIFT BREAK: Stop Talking, and Start Doing
10:00
10:00
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10:00
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…
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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…
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SHIFT BREAK: Respecting Your Barista's Professional Boundaries
10:30
10:30
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10:30
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 nega…
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SHIFT BREAK: Why You Need Exit Interviews
11:07
11:07
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11:07
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 r…
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479: Automation and the Future of Coffee Shops w/ Andre Eiermann, Eversys
1:12:53
1:12:53
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1:12:53
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 res…
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478: Building Efficiencies Into Your Roastery w/ Scott Stouffer of Probat Coffee
53:36
53:36
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53:36
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…
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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…
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477: Inspiring the next generation of Coffee Farmer w/ Yolima Taborda Rojas of Paisa Coffee, Colombia
58:59
58:59
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58:59
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 fami…
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476: Founder Friday! The Story of Story Coffee w/ Don Niemyer of Story Coffee Co.
51:57
51:57
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51:57
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…
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SHIFT BREAK: Owners, It's OK to Make Mistakes
13:18
13:18
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13:18
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 …
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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 …
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SHIFT BREAK: How to Assess a Barista's Performance
10:46
10:46
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10:46
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 framewo…
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474 : On Roasting and Representation w/ 2024 U.S. Roasting Champion, Eduardo Choza | Mayorga Coffee
40:20
40:20
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40:20
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 a…
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Too many times we confuse giving feedback with lecturing our staff which easily shuts down the person we were intending to communicate with. Feedback is critical to your culture but, As past guest and friend of the show,Tom Henschel has said, "Feedback is not a lecture, it is a conversation. Today on Shift Break we will be breaking down this statem…
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473: A Master Class in Wholesale Coffee w/ Honor Forte of Olympia Coffee Roasters
50:16
50:16
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50:16
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 wholesa…
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SPECIAL! Grocery, Community, Roasting, and Mobile Coffee | Live Interviews fromCoffee Fest NYC 2024!
1:30:20
1:30:20
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1:30:20
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 arch…
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SHIFT BREAK: Evil Owners and Lazy Baristas
15:46
15:46
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15:46
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.…
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472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority
48:39
48:39
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48:39
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…
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471 Founder Friday! Encore Episode w/ Emi Fukahori of Mame Coffee in Zurich Switzerland!
1:22:01
1:22:01
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1:22:01
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 c…
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Business success leaves clues. Metrics such as labor percentage, COGs, Employee Turnover Rate, and more are all measurements we use to both guide how validate past decisions and guide future decisions. But what about the intangibles that the numbers themselves have a hard time showing? On this Shift break episode we will be talking about why we nee…
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470: SPECIAL! Raising Barista Wages | KTTS x Valor Coffee Podcast Recorded Live at SCA Chicago!
1:17:38
1:17:38
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1:17:38
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…
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How do we help? A few thoughts have been swirling in my mind since the SCA expo in Chicago, and one of them has to do with the best contribution we can make to help each other in the industry with our respective parts of the supply chain. It seems that many are majoring in things that are not directly related to their business, and therefore lettin…
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469: Unremarkable Hospitality and Cafe Terroir
27:09
27:09
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27:09
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 maintaini…
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