Keys To The Shop : Equipping Coffee Shop Leaders

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

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

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!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

"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

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

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

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

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 [email protected]

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

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

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

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