Keys To The Shop : Equipping Coffee Shop Leaders

Decaf coffee has been much maligned over the years but it has been getting steadily better. What once was a joke amongst "serious" coffee nerds is now being focused on with the same care as its caffeinated counter part thanks to the efforts of companies like Swiss Water. But while the death of "Death before Decaf" is eminent (I hope) there still remains a lot of confusion and bias around the subject and decaf drinkers around the world are suffering because of it. Today we welcome the amazing Mike Strumpf to the show. Mike is the Director of Coffee at Swiss Water Decaffeinated Coffee and has an impressive list of coffee credentials – a Licensed Q Grader, Education Coordinator for the Canadian Chapter of the SCA, Authorized SCA Trainer (AST) in Green Coffee and Sensory, member of the Coffee Skills Program (CSP) Green Coffee Creators Group, SCA Barista Competitions Group Past Chair, and Head Judge for the World Barista Championship to name a few. In this conversation he is going to give us an education and perspective shift on decaf and the critical role it plays in our specialty coffee community. Some of the things you will learn in this episode: How Mike's perspective has changed on Decaf since working with Swiss Water How the industry has shifted over the years to more fully embrace Decaf Swiss Water quality control measures How Swiss Water's Decaffeination process works Reasons why you should be embracing decaf Super practical tips for roasting and brewing decaf in your business I hope you enjoy this episode with a coup of decaf (or regular) coffee and that it helps you lean into what is a blind spot for so many of us. Be sure and visit the link below to get Swiss Water in your business! LINKS: www.swisswater.com

Expanding to a second shop is exciting but it can complicate things when the move to grow is not based on a solid foundation. Today we are chatting about some helpful things to consider before you decide to make the leap.

In a country torn by war one organization is literally sowing seeds of peace and hope through coffee. Mighty Peace Coffee is a next generation impact company working directly with coffee cooperatives in the Democratic Republic of Congo to end poverty and conflict, bring about economic transformation through community and capacity-building, and international advocacy. Today we get to talk with 3 of the leaders of this organization: Liza Elena Pitsirilos, JD Stier, and Jim N. Ngokwey (See their bios below!) They take us behind the scenes of Mighty Peace and discuss the founding, evolution, mission, and challenges they face in fighting for the people of the DRC. We also discuss their quality control, approach to marketing, and what hey believe is needed from retailers to help smaller producing countries like the DRC gain more traction and success in the global specialty market. This is a great organization doing fantastic work and I hope you are inspired by this interview! LINKS: WWW.MIGHTYPEACECOFFEE.COM Get roasted Congolese Coffee delivered : Patreon Monthly Membership Mighty Peace Coffee on Facebook Email for green buyers: [email protected] Guest Bios: Liza Elena Pitsirilos / CEO, Partner Born and raised in New York City, Liza has developed her executive Midas touch as an expert educator, wellness leader, and successful entrepreneur, leading Fortune 500 corporate culture creation, coaching, and sales team retreats. After earning a political science degree from the University of Wisconsin, Liza spent the following decade working overseas with high risk communities earning a Master's Degree in Education, working with immigrant populations, and mastering the art of corporate leadership through facilitating workshops and trainings for over 200 companies. In 2018, she began her Mighty Peace Coffee adventure. Liza leads the all-women executive team from her homes in Madison and NYC, where she emphasizes family values, time with loved ones, respect for the land, environment, and planning sustainably for future generations. Liza leads health and wellness retreats for women in Miami, NYC, and all those a part of the Mighty Peace tribe. JD Stier / Chairman, Partner Born in Atlanta Georgia in the 1970s, raised by a civil rights attorney father and catholic faith leader mother, and with social justice at his core, JD began visiting the African Great Lakes as a university student alongside his housemate, a refugee from African Great Lakes conflicts. Over the decades, JD has worked with local communities as an organizer, human rights defender, award winning documentary filmmaker, and an advocate ally for the Congolese-led development of local economies. Invited to keynote at Harvard, Yale, Oxford, LSE, and over 100 centers for thought and policy leadership, JD argues the key to Congo peace is in charting its own economic path forward. After having been asked to support local coffee cooperatives, JD offered to assemble the international business and marketing team needed to support the Congolese coffee cooperatives as they transform local economies. JD served in the Obama White House and has founded and led myriad initiatives aimed at ending armed conflicts and spurring economic development, including Stand With Congo. JD lives in New York City and Madison, Wisconsin with his true love, Liza, CEO of Mighty Peace Coffee. Jim N. Ngokwey / Partner, Business Development Jim N. Ngokwey was born in Senegal, lives in New York City, hails from the Democratic Republic of Congo and is a proud Pan-African. He is passionate about Africa, business and development and is committed to using his expertise and resources to empower African entrepreneurs and drive wealth creation. He is also actively involved in various non-profit organizations, as a management team member in Young African MBAs, a non-profit with a mission to bridge Africa's management talent gap. He also proudly volunteers for Malaika, a school for girls in Kalebuka, in the Democratic Republic of Congo. As part of his work with the Sub-Saharan Africa Chamber of Commerce, he conducted an exploratory trip to the Democratic Republic of Congo to study the country's business environment. The outcome was the DRC Investment Opportunity Report which focused on the risks and rewards of investing in SMEs in the country. He is proud to lead Mighty Peace Coffee's Business Development and is excited to play a role in helping the organization reach its immense potential.

We all feel awkward and impatient when we start in a new position. How we develop in these times will determine who and what we become later on. Today on shift break, a bit of encouragement and perspective to help those of you who have just been dropped into a new environment or a new role.

So you want to start a coffee roastery. Well there is a lot that goes into it and an overwhelming amount of information you can access to help you along the way. Rarely, though, do you get the opportunity to sit down with someone who is expert in both roasting coffee as well as helping other people establish their own roasting businesses. Today we get that opportunity as we talk with the great, Jen Apodaca! Roasting since 2005, she has experience on scores of different types of equipment, has roasted for Blue Bottle, Intelligentsia, and Royal Coffee. She is the Vice Chair of the Roasters Guild, the founder of #shestheroaster, and currently runs The Pulley Collective Co-Roasting space in Oakland and has launched her own roasting business, Mother Tongue Coffee. She has helped countless people get their start in roasting, and today we get to count ourselves among those who have learned from her guidance. In this episode you will learn about: Selecting a roaster What do you need to set up a roaster The pro and con of using the SCA cupping form Customer focused roasting Developing yourself and your coffees Responsible use of instruments Guidance for inventory The best mindset for success LINKS: Jen on Instagram Mother Tongue Coffee #shestheroaster

Sometimes hospitality opportunities are just inconvenient. Often times we straight-up struggle to do anything more than the basic requirements of our job let alone talking to customers or extending ourselves past what we feel like in the moment. Today we talk about this tension and how to handle it in a way that lifts everyone up. LINKS: Shift Break: Laziness and the most important decision Simple, Powerful Hospitality "The War of Art" by Steven Pressfield

We don't like to hear negative feedback. We get defensive and immediately start looking for ways to dismiss it rather than digging in to see if there is value there. I get it, the coffee shop is your baby, you take you profession personally. Handled the right way though, negative feedback can be your best friend. Today on Keys to the Shop we are going to explore a 5 step process I have used for a long time to process critical feedback whether it is coming from a customer in the store, someone on Yelp, or from an employee. LINKS: Coffee Compass Article: The Wrath of the One Star Review Shift Break: Stop Lying Shift Break: Creating a Feedback Culture VISIT OUR SPONSORS! Pacific Barista Series Prima Coffee

On this Founder Friday we are taking a look into the before and after of Torpedo Coffee in Denver, CO. I was able to interview Kyle Wells at the Coffee Fest trade show in Denver June 2018 before ehe opened his new shop. We then sat down and talked last week about how things have played out, what has he learned, and what advice does he have for others from the now 7 months of running Torpedo Coffee. This episode is all about: What things look like in reality vs. the original idea Holding plans loosely Listening to feedback Pivoting quickly How to prepare yourself to embrace the things you cannot change or can't prepare for. Torpedo is experiencing great success and is providing great coffee, connection, and community to their neighborhood. I am so thrilled to present this 2 in 1 interview with you today. Enjoy! LINKS: WWW.TORPEDOCOFFEE.COM Instagram Twitter Facebook VISIT OUR SPONSORS! Pacific Barista Series Prima Coffee

It is something we all do in ways we don't really think of as damaging. Lying to ourselves and others comes in the form of often well-meaning affirmation but, in the end, holds people back and erodes trust. Today shift break we talk about how the lysing we do and the way forward toward a more truthful and trustworthy communication.

Celina is about to celebrate her 2 year anniversary of joining the specialty coffee community having started with no knowledge of coffee as a roasting assistant at the great Merit Coffee in Austin, TX. Through hard work, curiosity, and integrity she has worked her way to head roaster and leads a team of people producing some of the best coffee you can find. Today we sit down and explore her story as a newcomer to coffee and what she has experienced in her first, very busy, 2 years as a coffee professional. In this episode you will learn: How to approach learning as a newbie How we put un helpful pressure on ourselves to look good How Merit supports its employees through opportunity and healthy systems of communication What Celina lessons Celina has learned Tips for leading people Quality control principles for approachable coffee Celina's advice to people entering taking on new positions and challenges How owners can support their staff and set them up for success LINKS: WWW.MERTICOFFEE.COM Merit Coffee on Instagram VISIT OUR SPONSORS! Pacific Barista Series Prima Coffee

"Just show them the ropes" is a phrase we use when giving baristas the extra responsibility of helping bring up a new hire. This usually is done with little warning and almost never with any extra compensation for the barista who now must work twice as hard. Today we discuss this practice of designating unofficial trainers in the on-boarding process and how to approach it in a fair way.

We all want to extract the most out of our coffee. There are many methods and tools used to achieve maximum flavor but only a few machines offer innovation in a way that creates a substantial jump forward in brew quality and consistency. The Ground Control brewer is one of those machines and today we get to talk with the inventor of this machine, Eli Salomon, Co-founder and CEO of Voga Coffee. Eli has roots in academia as well as in the coffee community having been on the ground floor (pun intended) of an innovative coffee equipment company then, seeing a need in the industry for higher quality batch brew coffee. In this episode you will learn: What led Eli to the world of coffee and equipment innovation What inspired the invention of the Ground Control brewer Details of how the brewer works to extract more than people though they could get from a batch brewer Extraction science and what sets it apart from others How this can brewer help sustainability and contribute to the cafe experience Eli's perspective on where the industry is heading and how the Ground Control is helping push things forward. It was great to talk with Eli and learn more about this great brewer. I hope you enjoy this episode and check out the links below for more information on the brewer as well as a helpful map Eli has made for us to locate shops in the U.S. (and some international locations) where the brewer can be experienced. SHOW LINKS: Ground Control Cyclops Information Sheet www.vogacoffee.com U.S.+ International Map of ground Control Brewers Instagram Thanks to our sponsors! Pacific Barista Series Prima Coffee

It's easy to write off someone and treat them in a way that dehumanizes for the sake of convenience. We tend to make ourselves out to be better, and others worse. Today we chat about treating people you work with in the cafe with like they are people...not objects. *Stay tuned for next week's Shift Break as we talk about the problem with using regular staff to bring new people "up to speed" and my proposed solution. www.keystotheshop.com/consulting

Roasting is a hard job that happens behind the scenes. Even the championship itself is somewhat isolated from view! That is why I am so excited to share this talk with you. Not just because we get to learn more about roasting but because we get to learn from the Champ herself, Shelby Williamson of Huckleberry Roasters, Denver, CO! In our conversation today we explore Shelby's path into coffee roasting as a profession, what a day in the life looks like as head roaster at Huckleberry, how she goes about developing coffee profiles, her experience as a woman in the coffee roasting space, what has contributed to her success as a roaster, and of course details about the roasting competition and what she did to prepare for it and win. This conversation is loaded with insights and advice and I hope you enjoy it! Links: Instagram Huckleberry Roasters HEY! Be sure to visit our sponsors at EXPO in Boston! Pacific Barista Series: Booth #776 Prima Coffee: Booth #418

With an abundance of available resources we tend to horde knowledge and never truly apply it to our lives. Is our quest to learn getting in the way of our growth? Today on Shift Break we talk about how to learn and grow in a way that truly makes a difference.

Want to know what goes into hosting a killer throwdown that energizes your baristas and brings the community together? Well your in luck because today we are talking with the creator of one of the nation's biggest and most successful throwdowns, Justin Shepherd! Justin owns Spencers Coffee in Bowling Green, KY and has been hosting the "My Old Kentucky Throwdown for 7 years. With a 64 competitor bracket, thousands in prizes, and 10s of thousands raised for autism awareness, this throwdown is one we should surely be learning from. In this conversation Justin covers in-detail the most critical things you need to do to make sure your throwdown goes down without a hitch and is not just thrown together. These tips are super insightful, practical, and born from years of learning by doing. Enjoy! Links: www.spencerscoffee.com/kytnt Instagram

Today on Founder Friday we get to hear from Haden Polseno-Hensley, Co-Founder of one of my favorite coffee companies, Red Rooster Coffee Roasters in Floyd, Virginia! The values that drive the company, the quality of the people, the way they invest in their community and staff, and the quality of their coffee... all reasons why I admire Red Rooster and am excited to share this interview with you all today. We get to talk about the evolution of their business, learning how to roast coffee, revamping operations, how they divide the business between retail and roasting, what they do to invest in staff, the story behind opening a day care in their shop, and advice for roaster retailers. Links: www.redroostercoffee.com Instagram

When we think of the work we do on a daily basis we are not typically prone to describing it as "fascinating". For many of us it is a mundanity that we want to escape from. Today on Shift Break we are chatting about how a shift in perspective in the shop regarding the world we take for granted can help energize and sustain us.

The Champ is in the house! 2019 U.S. Barista Champion, Sam Spillman of Dillanos Coffee Roasters joins me for this very special episode. In our conversation we discuss the evolution of her coffee career, her love for the community, what drives her as a professional, competition, challenges she has faced developing as a competitor, her first origin trip, balance in the pursuit of a goal, and what went into and inspired her stellar winning presentation. I hope you are inspired by this interview with Sam. She is truly a humble champion who is equal parts amazing technical skill and compelling professional passion. Enjoy! LINKS: Instagram Sam's Performance Skip to - 5:13:40 in the live stream video www.dillanos.com

Professionalism is a loaded word that has been discussed a lot lately. It is a trait many of us want to be perceived as having but are sent mixed signals from bosses or judges as to what is, or is not, professional. Today we chat about professionalism and the need for a nuanced understanding of it that celebrates diverse expression of it. I hope you take the time to reflect on this one as I often see this element being responsible for a lot of the stagnation in coffee retail today.

It's an honor to welcome to the show the director of the 2nd Barista movie "Baristas", Rock Baijnauth! The first movie "Barista" was a huge success and brought the barista competition world to a very global audience. We are now only a month away from the release of the follow-up to that film, Baristas. In this episode I got to talk to Rock about the process involved in filming, the goals he and his crew had in making these movies, why highlight coffee as a film maker, who is in this film, what can we can expect from the movie, and what he has experienced and learned from the professional barista world through creating these documentaries. He also gives some advice to anyone hoping to make a documentary film of their own! Enjoy! Links: http://baristafilms.com Twitter Facebook Instagram

It is easy to get caught up in the pursuit of the top position in any endeavor and base our value on the results. How we approach our goals will determine what we get out of it. Today we chat about winning, losing, and perspectives to help us stay grounded as we reach new heights.

I am so excited to share these interviews from the show floor at Coffee Fest NYC! I had the chance to interview the amazing British Coleman & Shabria Quinn Robinson who are in the very early planning stages of their business, "Pour Coffeehouse and Lounge" in Saginaw, MI. Then I got to interview Owner Peter Moses who is right in the middle of building out his company, "Mighty Oak Roasters" in Astoria, NY. Finally I chatted with Ryan Vaxmonsky, Owner of the retail/roaster business, Evermore Coffee Roasters which is now 1 1/2 years in business. Each of these wonderful people brings a unique and inspiring perspective on the coffee industry and the road to business ownership. I hope you enjoy hearing their stories and learning, getting motivated by their passion, and learning form their experiences. Links to visit: http://mightyoakroasters.com https://www.evermorecoffee.com CHECK OUT OUR NEW WEBSITE!

It is often the case that we create systems in the cafe and then lose connection with the real impact those systems have in the lives of the staff and customers. Today we talk about the need for empathy in developing systems that serve the shop as well as those caring for the shop.

If you are in management you know that it is not each day can bring a new set of challenges. It just so happens that there are 27 particular challenges that are common to almost all managers and we are going to explore a few of these in todays episode with returning guest, Bruce Tulgan. Bruce is the founder of Rain Maker Thinking and the author of 20 books including the book "The 27 Challenges Managers Face" and "It's OK to be the Boss". Bruce was on the show back in May of 2017 and now he is back to help us find solutions to the challenges of management. In this interview we talk about the importance of the basics, how to approach your work if you are a new manager, and we then explore the 7 sections of this book that address some of the most compelling challenges we face as we lead people. It is no secret that I am a huge fan of Bruce's work and approach to the subject of management and I think this book and today's conversation will go a long way to helping you navigate challenges of leadership. Enjoy! Links: www.rainmakerthinking.com Bruce Tulgan on Twitter

When you take on the role of manager you are hooked into a bunch of dynamic relationships not the least of which is between you and your boss. Unfortunately we can tend to miss one another in these situations and this breeds tension. Today we chat about pursuing clarity as a manager for the benefit of all.

I am so excited to welcome Erika Vonie to the show! Erika is the Director of Coffee for Trade Coffee and she is the professionals professional. Her long and accomplished career in coffee has been comprised of great success in retail, management, green buying, quality control, customer relations, event management, competition, and much more. Erika's energy and drive to learn, grow, and contribute to the industry is made very obvious in this conversation with is essentially a retrospective of her career. We talk about the road into coffee, competition experiences, the highs and lows of retail, what motivated her to go into green buying and the producing side of coffee, what would she change if she could go back, what is she most proud of, and her advice on how to make a difference from our places in retail. I think you will certainly benefit from and be inspired by what Erika shares here. Enjoy! Links: Trade Coffee Erika on IG Erika on Twitter NYC Recommendations: Felix Coffee Roasters Black Fox Coffee High Collar Joe Pro Shop

It's Founder Friday! Today we talk with the Co-Founder of Kusanya Cafe located in Englewood, Chicago, USA, Phil Sipka. Kusanya Cafe is an all resident owned and run non-profit coffee shop that has been providing an amazing gathering spot and 3rd place for the Englewood neighborhood for the past 5 years. It is truly a great example of what can happen when a community comes together and build something together. In this conversation we discuss the vision of Kusanya, the years long struggle to get the cafe open, community organization, working as a non-profit shop, opening up the space to be guided and co-created with the neighborhood, hiring and empowering staff, winning the trust of the neighborhood, and much more. This is a small but mighty example of what revitalization and renewal can look like in the face of gentrification. Be inspired! Links: http://www.kusanyacafe.org Understanding Gentrification w/ Dr. Stacey Sutton Thanks to our sponsors! www.pacificfoods.com www.prima-coffee.com

Dysfunction in the cafe's functionality is something we all deal with and have to manage. Not everything works according to plan or the way it is supposed to. How we deal with this will determine how people see you as a leader and how they see the cafe. Will it be as apathetic and disengaged? Or empathetic and actively engaged? Today we chat about the acceptance of dysfunction the plagues cafes and what to do about it.

There is a whole world of chemical components that make up your cup of coffee. Knowing more about that world will help us become better operators and better professionals as it will enable us to increase the quality and consistency of what we serve. Today we get to learn a bit about organic acids and the importance of coffee science with the former Director of Science and Technology for the SCAA, and Director of Research & Technology for Coffee Intelligence, Joseph A. Rivera. We will talk about his journey and work as a coffee scientist, what are the main organic acids to be aware of, what are some relationships between origin and processing and how much of a particular acid is in a coffee, caffeine, cold brew, and why we need to care about science in the coffee industry. It is my intention to explore the science behind what we do in the shop in future episodes of Keys to the Shop and I am thrilled and honored to have Joseph on the show to start us off on that journey. Enjoy! Links: www.coffeechemistry.com

Communication is a two-way street. The way we operate though makes it very difficult for communication to flow back up the chain of authority in the shop. This is a problem for both customers and baristas alike and today we chat about some ways to create a culture where feedback is prioritized and welcomed instead of forgot or avoided.

Nothing helps you grow like great books! In this Vol.2 of Essential Books we talk about 5 books that will have a huge impact on your career and business. They cover everything from team building, problem solving for managers, and managing up the chain of authority -to entrepreneurship and an in-depth look at the role the coffee shop plays in your community. These are truly powerful works that I believe should be read by every coffee service professional. Enjoy!

Coffee shop managers need to delegate and assign tasks to the team. This includes checklists, chore charts, and special projects. A critical part of effective delegation is holding people accountable for the work done in the cafe. Today we chat about how approving delegated work will empower you, your staff, and ultimately the shop.

Today is a special day because we get to chat with Deb Kaminsky, the Director of Food Service Marketing for Pacific Natural Foods. When you see the Pacific Barista Series, it's success in the market, and the incredible support Pacific gives baristas, that's Deb. Throughout her career her heart has been to nourish people and in this interview we get to know her story, the story of the Baristas Series' incredible growth, and the passion that that drives Deb to support, listen to, and advance the cause of the barista craft. I love her encouraging and affirming spirit and I know you will leave this conversation thankful to have a leader like Deb as an example and cheerleader. https://www.pacificfoods.com/food-service/

In coffee shops it is so easy for us to be blind to anything outside the world that calling for our immediate attention. We relegate the customer's palate to a lowly place in the hierarchy of influence in the cafe and in so doing cut ourselves off from incredible insights into what it is we are actually serving. Today we talk about embracing the customer as experts and the benefit it has for your shop.

Working in coffee can really wear on you. Often we find our motivation for the job is so low it is almost non-existent. It could be you are the only barista that really cares about quality, or you want to advance but there's nothing available, or you might be consuming a lot of content from the industry but non of it seems to be helping. How do we regain a proper view of our situation and gain a healthy perspective on growth and motivation when it seems like things around us are conspiring to keep us down and stagnant? Today I want to offer up an assortment of thoughts and perspectives that will address these, and a few other things, that are often at the root of our difficulties in the shop. I hope this give you some clarity, empowers you, and motivates you to take the first step in the direction of finding joy where you are in your coffee journey

It's Founder Friday and today we get to hear from the 2x Barista Champion of China and owner of M2M Roasters & Uni Uni Coffee , Jeremy Zhang. In this conversation we get a look into Jeremy's road to specialty coffee through competition and the founding of his coffee businesses M2M Roasters and Uni Uni Coffee. We discuss the challenges that came with opening in a Nanjing's relatively new coffee market that is just waking up to specialty coffee, hiring and training staff, how they approach training, quality control, operations, and his goals and mission for coffee in China. Jeremy's efforts are helping set the space for what specialty coffee can be in China and it' such an honor to get to talk with and learn from him on the show. Enjoy! Links: Jeremy's Instagram

It is easy for us to become jaded and to pass on our cynicism to the customer. How can we come along side them and be their guide tot this new world of specialty coffee and the your cafe? We chat a bit about this today on shift break.

Wholesale! It is a vital part of both your success as a roaster-retailer, and the success of specialty coffee globally. Setting up a program that is sustainable, true to your values, and serves your team and your customers well is an absolute priority. It is no small task to venture into the world of wholesale as there are a lot of complexities and hurdles that will need to be worked through along the way. Having a great foundation laid is the first step and today's guest, Sarah Richmond, does a fantastic job laying that foundation for us. We discuss integrity, values, servant leadership, systems, pitfalls to avoid in wholesale, books you should read, and 5 key steps you need to take in setting up a program that will bring joy and growth to you, your team, your business, and your customers. Honestly, Sarah is the kind of person any professional would want as a mentor and having her in the program is an absolute privilege. Please listen deeply and enjoy! LINKS: Books: Mindset by Carol Dweck Dream Team by Shane Snow Podcasts: Learning Leader w/ Ryan Hawk

Competitions are great for their ability to energize, challenge, and foster growth in baristas. The question is, are we doing the same for our staff? We chat about this important issue today's edition of Shift Break!

Baristas speak and we listen! Learning form others experiences and allowing the way we chart our course to be influenced by the best input from our peers is an essential element of healthy community. I was able to attend the Coffee Champs event in Nashville where I had many great conversations with professionals from all over the country. I recorded and am sharing 3 of those conversations. I interview Adam Jacksonbey of the soon-to-be-open "Tell Coffee" D.C., Kat Melheim of The Coffee People Zine and Roaster at Allegro Coffee in Denver, CO, and Kristina Jackson of Intelligentsia Coffee in Boston Mass. We talk about what drives them to pursue a career in coffee, what makes a great barista, what makes a great leader, what challenges did they have to overcome in heir careers, and how do they want to leave their mark on the industry. I hope you leave these interviews encouraged and inspired! Links: Adam: Twitter Kat: Coffee People Zine Allegro Coffee Instagram Kristina: Twitter Boston Intersectional Coffee Collective Intelligentsia

There is always room for more clarity in communication. This is especially true in the coffee shop where so much vital information can fall through the cracks when it gets busy. Today we chat a bit about how duplication and repetition creates a better chance at getting cafe-wide adoption of any initiative.

Our industry is blessed to have so many wonderful women contributing their greatness and inspiring us all. Laura Gonzalez knows this to be true and founded the Strong Women of Coffee project to help them tell their story and give them a voice. Today we chat with Laura about her experience in running this project and what she has learned along the way. We discuss common challenges women face in the industry, double standards, and also what practices we can adopt in the cafe that she believes would help give more opportunity to women and other marginalized groups. It was such pleasure to talk with Laura and I hope you gain some perspective and adopt some practices that make a difference in how you run your shop and lead your people. Links: www.strongwomenofcoffee.com Follow on INSTAGRAM

There is more to a business than just our vision and goals. When we create anything we are involved in a conversation. Today we chat about how to approach your goals and creative projects in a way that takes into account the big picture.

If we want healthy businesses that produce amazing coffee experiences then becoming better at training and teaching coffee needs to be a constant pursuit. There are hardly any books out there that speak directly to the situations coffee trainers find themselves in...until now! Anne F. Nylander has written the book "Training Principles for Specialty Coffee Professionals" and it acts as a guide book that is foundational for success as a trainer, and consequently the success of your trainees! In my conversation with Anne we go over each section of the small but mighty book and talk about the details behind each of the principles she writes about from her over 16 + years in coffee/consulting/training. Subjects include learning about learning styles, managing a room, dealing with disruption, planning, setting standards, training roles, and tracking performance. I love that we get to start off the year with such a useful episode with a ton of actionable insight! Links: www.annefnylander.com Instagram Twitter Linkedin

The Mud House stands as an amazing representation of where passion, genuine love of people, and a consistent pursuit of quality can take you. For 10 years now Casey and Jeremy Miller have been operating one of St. Louis' best coffee shops that gives their customers a taste of excellent coffee, food, and hospitality all under one roof. In this conversation they talk candidly about a host of subjects related to their journey opening and running The Mud House. We discuss the challenges of setting up the business, setting up the initial menu, the evolution and organic growth of their company's structure, how they hire, knowing your strengths, allocating money for repairs, leading by example, their vision for the ideal guest experience, and so much more. I am so pleased to have Casey and Jeremy cap off 2018 and I hope their words inspire you as we enter the new year! LINKS: WWW.THEMUDHOUSESTL.COM Instagram Twitter

SHIFT BREAK #33 : As this year comes to an end and many of us are reflecting on 2018 and planning on what we want to pursue in 2019. As we think and put together goals there is one thing that we tend to miss, and in so doing rob ourselves and others of something beautiful. Today we will chat about accurate reflection and how to invest into areas that truly make a difference personally and professionally. Thank you all for an amazing 2 years!

Your espresso machine is probably the most expensive thing you have in the shop. It is also the heart of your cafe's operation. Taking care of it should not be left to chance unless you want a pretty big repair bill or to have your ability to do business come to a complete stand still. To help us in our pursuit of maintaining a healthy espresso machine we are joined by the coffee industry's most experienced, respected, and knowledgable technician, Terry Ziniewicz!!! We will be talking about his top 10 best practices to make sure your espresso machine keeps working and looking beautiful for years to come. We talk about how to implement them and also how to empower your staff to take on some of these responsibilities. As this is airing on Christmas day, consider this a present from Terry, to you and your espresso machine! Be sure to check the instagram post of this episode for details on how you can win a free one year "Baskets Gaskets, Screens, and Screws" subscription! "U.S. shipping only" Links: www.caffewerks.com Caffe Werks on Instagram Upcoming Coffee Fest classes: Espresso Machine Preventive Maintenance Workshop Coffee Shop and Restaurant owner operators often don't think about the basic preventative maintenance of equipment until it is too late and it is cutting into their profits. This introduction to basic espresso machine maintenance will save you money in both long and short term. Properly maintained equipment will last longer and provide a higher quality cup of coffee for your customer. This 2.5 hour informational course covers the basics of preventative maintenance that is essential to keep your espresso machine functioning properly. This class is brought to you by Caffewerks and also offers participants a special offer to receive a free login to the Caffewerks video library of how to's as well as discounts on allied products. Advanced Espresso Machine Repair & Maintenance Workshop This hands on workshop focuses on the basic maintenance and repairs all café owner operators should know. Basic maintenance can save you hundreds of dollars in repairs that are quick and easy to remedy. Industry leader Terry Ziniewicz of Caffewerks will walk you through some of the most common repairs required to keep espresso machines in tip top shape and also provide valuable information on how to train your staff to be just as capable to troubleshoot common issues. This workshop will cover and is not limited to the following: • Basic Functions of an Espresso Machine • Parts Definitions • Daily, Weekly & Monthly Cleaning Schedules • Brew Group Maintenance • Pump Adjustment & Replacement • Steam Valve Repair & Replacement • Adjust & Replace Pressurestat • Drain Maintenance • Water Flow Trouble Shooting

SHIFT BREAK #32 : I love drink drills! They are an essential tool in any training I do because they work VERY well for bringing a up baristas practical bar skills and getting all staff on the same page. Today we are going to talk about what drink drills are and then cover some guidelines for conducting them effectively. When done well, and regularly, your baristas will be able to handle any scenario that comes their way. This episode is based off a question from KTTS listener Kara Lozano of Mile Square Coffee in Indianapolis, Indiana, USA. Thanks, Kara!

No matter where we are in specialty coffee, we have all benefited in some way from the influence of Starbucks and their immense impact on the world stage. Today we get to learn from someone who has not only been in specialty coffee since it first came on the scene in the 70's but has been at the forefront of Starbucks retail innovation and education for the better part of 23 years. I am so very honored to welcome to the show, Sr. Project Manager for Starbucks Global, Major Cohen! To say he has a passion for coffee would indeed be an understatement. Major's passion, curiosity, and fierce devotion to coffee, baristas and the customer experience has helped steer this global coffee powerhouse into it's most progressive expressions beginning with projects as Roy st. Coffee and Tea, 15th Ave Coffee and Tea, and the Reserve Roastery. In our discussion we cover the arch of his fascinating career. From his beginning a second career as a barista at 45 years of age - to gaining the trust of Starbucks executives to influence and educate global markets today. We talk about: Mentorship, keys to success in his career, the unofficial history of Starbucks, what was the catalyst for the company moving into the "3rd wave" framework? The balance of being a team player and being and independent operator, What were the challenges of establishing these concepts? How do these high-end experiences influence the other Starbucks stores? What can we do to advocate for our staff and also provide a great customer experience? There is a wealth of knowledge in this discussion. Consider this a short but densely packed mentorship session with one of specialty coffee's greatest success stories. I know you will walk away with an expanded mindset and a new found energy to approach your work with passion and curiosity. Enjoy! Links/resources: https://news.starbucks.com/ Email: [email protected] Related episodes: Episode 121 : Working from Your Strengths SUBSCRIBE HERE! Click here to vote for Keys to the Shop for "Best Coffee Podcast" in the 10th Annual Sprudgie Awards! STARBUCKS MISSION To inspire and nurture the human spirit – one person, one cup and one neighborhood at a time. VALUES With our partners, our coffee and our customers at our core, we live these values: Creating a culture of warmth and belonging, where everyone is welcome. Acting with courage, challenging the status quo and finding new ways to grow our company and each other. Being present, connecting with transparency, dignity and respect. Delivering our very best in all we do, holding ourselves accountable for results. We are performance driven, through the lens of humanity. Gallup Q12 Questions Do you know what is expected of you at work? Do you have the materials and equipment to do your work right? At work, do you have the opportunity to do what you do best every day? In the last seven days, have you received recognition or praise for doing good work? Does your supervisor, or someone at work, seem to care about you as a person? Is there someone at work who encourages your development? At work, do your opinions seem to count? Does the mission/purpose of your company make you feel your job is important? Are your associates (fellow employees) committed to doing quality work? Do you have a best friend at work? In the last six months, has someone at work talked to you about your progress? In the last year, have you had opportunities to learn and grow? Please Visit our Sponsors! For the best in speciality coffee equipment: www.prima-coffee.com For the most amazing non-dairy performance beverages: www.pacificfoods.com