A biography, lessons in mastery, deep insights into the world of coffee and competitions - this interview with the author of Bloom, Tigger Chaturabul and her subject, World Barista Champion 2024 - Mikael Jasin, has something for everyone.

Bloom is a compelling story, and we highly recommend it because it will inspire you to achieve your goals, giving you practical advice on how to do it. You will also be inspired knowing that you can reach amazing heights while being authentic to yourself, and vulnerable.

Bloom celebrates how a niche craft like coffee-making can be a lens for bigger conversations about purpose, impact,and intentional living.

In this episode we discuss how the book came to be, and Mikael shares some advice that will give you a small taste of what you will find in the highly readable pages of Bloom.

Video for this episode will be posted on another channel soon.

You can learn more about the book here:

1. Contributor for international retail: https://contributor.coffee/products/bloom 
2. Tokopedia for Indonesia: https://t.ly/PqFM6

Wholesale enquiries:

Asia: [email protected]

UK: [email protected]

International: [email protected]

In this conversation, Paul Ross reflects on the first year of operating Special Guests Cafe, discussing the emotional highs and lows of opening day, the challenges of navigating a competitive market, and the importance of building a strong team culture. He shares insights on financial management, the impact of recognition and awards, and the necessity of educating customers about coffee. Paul emphasizes the value of hiring experts and managing cash flow while also highlighting the importance of self-compassion in the face of business challenges. Looking ahead, he is optimisitic about growth and the potential for Special Guests Cafe.

Chapters

00:00 Reflecting on the First Year of Special Guests Cafe

04:01 Navigating the Challenges of a Competitive Market

08:30 The Importance of Team Dynamics and Personal Involvement

13:02 Financial Insights: Projections vs. Reality

16:27 Staying Ahead in a Competitive Landscape

19:20 Designing a Coffee Bar: Lessons Learned

21:16 Recognition and Awards: Balancing Expectations

22:37 The Coffee Experience: Flat Whites vs. Specialty Brews

27:34 Building a Knowledgeable Team for High-End Coffee

32:50 Integrating Roasting and Cafe Operations

34:54 Navigating the Coffee Business Landscape

36:42 The Balancing Act of Business and Personal Life

38:42 Growth Strategies and Future Aspirations

41:53 Reflections on Stress and Decision-Making

44:19 Building Relationships and Seeking Advice

46:52 The Reality of the Coffee Industry

47:20 Reflections from Andrew and Tibor

Time flies when you’re busy, and Paul Ross has been very busy, it has already been one year since our 7 part series following Paul as he opened the Special Guests cafe. How has the year gone? Let’s find out…

Paul opened the doors to Special Guests café in Marylebone, London—the culmination of months of planning, delays, and last-minute nerves that we documented across seven episodes. 

We covered everything from scouting the site and navigating hidden costs to finalising menus and hiring the team, we watched Paul transition Special Guests from a highly specialised online business to café operator, tackling the unglamorous realities behind the dream.

Now, twelve months later, we're back to ask: how did it actually go? Did the first-year numbers match those careful projections? Has the flagship strengthened the Special Guests brand, or stretched it thin? And with two major life events—opening a café and welcoming a baby—what has Paul learned about ambition, resilience, and what it really takes to build something lasting in one of the world's most competitive coffee markets?

00:00 - 05:00

: Introduction to the episode, featuring Paul Ross, owner of Special Guests Cafe, reflecting on the first year of operation. Discussion on the challenges and achievements of transitioning from an online business to a physical cafe.

05:01 - 15:00

: Paul shares insights on the realities of running a cafe in a competitive market like London, including the importance of resilience and maintaining a strong brand identity.

15:01 - 25:00

: The conversation shifts to the financial aspects of the business, discussing labor costs, revenue predictions, and the impact of high-end coffee offerings on profitability.

25:01 - 35:00

: Paul talks about the importance of team dynamics, hiring practices, and the role of a head of coffee in managing operations and maintaining quality.

35:01 - 45:00

: Reflections on personal growth, stress management, and the balance between professional and personal life, including the impact of having a baby during the first year of the cafe's operation.

45:01 - 55:00

: Future plans for Special Guests Cafe, including potential expansion, maintaining the uniqueness of the brand, and the importance of calculated risks in business growth.

55:01 - End

: Closing thoughts on the journey so far, advice for aspiring cafe owners, and the significance of community and mentorship in the coffee industry.

Today, we're exploring an extraordinary coffee journey that spans two continents and bridges farm to cup in the most direct way possible.

Our guests are the sister duo behind a unique family venture: Veruschka and Cliff, founders of Elevate Coffee in Cochabamba, Bolivia, and Vanessa and Yann, who run Muyu Coffee here in Ticino, Switzerland. Together, they've built something rare in the coffee world—a fully integrated supply chain driven by values, not just profit.

Bolivia produces less than 0.5% of the world's coffee. It's landlocked, mountainous, and faces high production costs that make competing on price nearly impossible. But what Bolivian coffee lacks in volume, it makes up for in quality. Elevate works directly with these producers. They are buying coffee and exporting it to their sister company, as well as roasting and serving it in their hometown of Cochabamba.  

It's a model built on passion, family, and a commitment to elevating—pun intended—the voices and work of Bolivian coffee farmers, leveraging direct and close relationships at every link in the value chain. 

This is a unique business model, but there are universal messages for others interested in starting coffee businesses.

Fundamentally clarity, vision and values that are authentic to you, are most important in starting and running your own business. Write your own story, don't copy the story of others.

This is our first podcast where we are interviewing 3 people and across 2 continents. But it is also the first business I am aware of that has this specific model of ownership and structure. So, we are going to learn more about the business, how and why it was founded, what are the pros and cons of working directly with producers and selling their coffee across 2 distinct markets, how do you promote the value of the coffee in these different markets and what are the opportunities for the future. 

Muyu coffee

Elevate coffee

In this episode of the Coffee Knowledge Hub Podcast, hosts Tibor and Andrew delve into the rising popularity of matcha within the coffee culture.

They discuss the operational challenges of introducing matcha to coffee menus, the balance between specialty coffee and alternative drinks, and the health trends driving consumer preferences.

The conversation also touches on bar design, customer experience, and the potential for automation in beverage preparation. Throughout the discussion, they emphasize the importance of understanding customer needs and the evolving landscape of beverage trends.

Takeaways

Matcha is becoming a significant trend in coffee culture.

Operational challenges exist when introducing matcha to menus.

Balancing specialty coffee with alternative drinks is crucial.

Health trends are influencing consumer preferences for beverages.

Bar and menu design should enhance customer experience with new drinks.

The preparation of matcha can impact its taste and quality.

Quality sourcing of matcha is essential for business success.

Understanding customer demographics can guide beverage offerings.

Automation may play a role in the future of beverage preparation.

Creating unique experiences can differentiate cafes in a competitive market.

Chapters

00:00 The Rise of Matcha in Coffee Culture

02:35 Film Industry and Matcha's Popularity

05:24 Operational Challenges of Introducing Matcha

07:49 Balancing Specialty Coffee and Alternative Drinks

10:38 Health Trends and Matcha's Market Position

13:06 Whisking Matcha: Tradition vs. Convenience

15:44 Introducing Matcha to Your Menu

17:22 Quality and Pricing of Matcha Drinks

22:13 The Price Perception of Coffee vs. Matcha

23:43 The Rise of Health and Wellness Trends

26:53 Aligning Brand Values with New Offerings

32:27 Innovating Cafe Bar Design for Diverse Drinks

36:09 Understanding Customer Preferences and Market Trends

40:27 The Future of Automation in Coffee Shops

Join us for an inspiring conversation with Alejandro Gil Rivera, who inherited a coffee farm under challenging circumstances. With no prior experience, Alejandro has embarked on a journey to transform his farm into a thriving business. Discover how he leverages his project management skills to innovate and adapt, tackling issues like climate change, price volatility, and the complexities of the coffee market. Alejandro's story is a testament to resilience and the power of learning, offering valuable lessons for anyone facing adversity. Tune in to explore the intersection of tradition and technology in modern coffee farming.

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In this episode of the coffee knowledge hub podcast, Tibor and Andrew speak to the co-founder of Lunjoe, Daniel Greenberg. Daniel discusses how Lunjoe (Lun-joe), a table reservation platform for coffee shops can help to optimise space and increase revenue for cafe owners. It also gives assurance to customers they will have a table, even in a crowded and bustling cafe.

He shares insights into the app's development journey, business model, user experience, and the challenges faced by coffee shops in a competitive market.

The conversation also explores growth strategies, membership programs, and the impact of the app on cafe culture.

As usual, Tibor and Andrew have a follow up chat about the conversation after saying good bye to Daniel. So stay tuned for the analysis at the end.

Takeaways

• Lunjoe aims to help coffee shops increase profitability by optimizing sit-in trade.
• The app allows cafe customers to reserve tables, ensuring availability for meetings and social gatherings.

• We interroagate the app's business model to understand implications for cafe margins
• User experience is prioritised, with a focus on minimising friction in the reservation process.
• The app offers a free trial of 50 reservations to encourage adoption among cafes.
• Lunjoe is designed to enhance customer experience while supporting local coffee shops.
• Feedback from users and cafe owners is crucial for continuous improvement of the app.
• The app includes features like waitlists and notifications to enhance user engagement.
• Daniel emphasizes the importance of providing value to coffee shop owners to ensure long-term success.

Chapters

00:00 Introduction to Lungo: A New Coffee Experience

06:11 Understanding the App's Functionality

11:28 From Idea to Execution: Building the Team

14:15 Growth Strategies and Future Plans

16:33 Customer Engagement and Loyalty Programs

19:09 Navigating Cafe Culture and User Behavior

21:50 Technical Aspects and Payment Processing

23:38 Future Developments and Features

26:29 Conclusion and Call to Action

33:24 The Value of Meeting Spaces Outside the Office

33:46 Engaging with Coffee Shop Owners

33:54 Pricing Strategies for Coffee Shop Reservations

35:17 Delivering Value to Coffee Shop Owners

37:02 Understanding Average Transaction Value (ATV)

38:34 The Concept of Selling Unused Capacity

40:05 Challenges of Reservations in Coffee Shops

41:58 The Pros and Cons of Reservations

43:43 Onboarding and Daily Operations for Coffee Shops

45:10 The Importance of Feedback and Iteration

56:18 Reflections

56:25 The Flow of Conversation

56:44 Challenges in Cafe Management

57:42 The Role of Technology in Cafes

58:08 Evolving Cafe Culture

59:00 User Journeys in Cafes

01:00:10 Customer Training and Adoption

01:01:02 Competing with Co-Working Spaces

01:01:54 Creating Unique Cafe Experiences

01:03:25 Behavioral Adaptation in Cafe Culture

01:03:58 The Impact of Technology on Cafe Dynamics

01:04:20 Revenue Models for Cafes

01:05:34 The Future of Cafe Reservations

Find out more:

Daniel Greenberg is the co-founder of Lunjoe, the patent-pending platform that helps coffee shops become more profitable by offering reservations at select tables.

Lunjoe has been crucial in helping coffee shops with a lot of laptop users.

Recently, Daniel graduated from Brown University with a degree in Behavioral Decision Sciences and a data fluency certificate.

If you would like to join Lunjoe, feel free to reach out to [email protected]

LinkedIn

TikTok

Lunjoe’s website: lunjoe.com

Download “Lunjoe” On the Apple App Store (Android Coming Soon)

See how it works: Coffee Island case study

Keywords

Lunjoe, coffee shop reservations, cafe culture, business model, user experience, growth strategies, loyalty programs, payment processing, cafe operations, startup journey

Roasted coffee packaging options are a minefield of misinformation, imperfect solutions and over-engineering. Our guest in this episode is Micah Sherer, co-founder of Skylark Coffee in Brighton UK. Micah spent 2 years researching and looking for the best solution available for Skylark, with one clear objective - remove plastic from the packaging.

Micah discusses the purpose of packaging, the full life-cycle of different packaging types - foil lined, 'recylable' LDPE type 4, compostible and paper. He describes the solution that Skylark is now using (14 micron layer of Poly(vinyl alcohol) (PVA), or PVAL on paper) and its pros and cons. Micah is not selling this solution and his honesty in describing its pros and cons is refreshing.

There is a lot to learn from this episode for roasters, cafe operators and really anyone who takes the waste management of the coffee they are buying into consideration when buying coffee.

If you're interested in finding better packaging solutions for the specialty coffee industry, let us know via the poll below.

The conversation emphasizes the need for transparency and consumer awareness in the coffee industry regarding packaging choices and sustainability efforts.takeaways

• Packaging is crucial for transporting coffee and communicating brand values.
• Freshness in coffee is affected by packaging materials and methods.
• Plastic is prevalent in coffee packaging, but alternatives are being explored.
• Sustainability in coffee packaging involves trade-offs and challenges.
• Consumer perception plays a significant role in packaging choices.
• Innovative packaging solutions can reduce environmental impact.
• Education on recycling and composting is essential for consumers.
• The coffee industry must address the issue of waste management.
• Transparency in packaging claims is necessary to combat greenwashing.
• Sustainable practices can enhance customer loyalty and brand reputation.

Links:

Micah's blog on why they switched to the new packaging

Our previous interview on sustainability reporting

Akshat is the founder of Coffee Futures Fund, a  new initiative supporting early-stage coffee shop owners with capital, mentorship, and a trusted peer network.

Akshat has a background in brand storytelling and business strategy, he brings over a decade of experience as an operator, investor, and advisor to global growth-stage companies. He has supported founders in raising over $20 million in capital, building scalable systems, and aligning purpose with growth. He’s also the founder of the Coffee Owners Roundtable, a global peer community he launched during the pandemic to give coffee shop owners a space to connect, collaborate, and learn from each other.

The Coffee Futures Fund mission is to flip the industry’s survival rate, and help more coffee founders thrive, together. 

In this interview we dig into how the fund is being set-up, the criteria for applying, the benefits of being selected and some of the challenges. 

Chapters

00:00 Introduction to the Coffee Futures Fund

05:54 The Genesis of Coffee Futures Fund

11:53 Understanding the Fund Structure

18:14 Investment and Revenue Sharing Model

23:50 Selection Criteria for Coffee Shops

29:50 Long-term Vision and Impact of the Fund

41:35 Understanding Revenue Sharing and Its Implications

43:46 Evaluating the Cost vs. Investment Perspective

45:52 The Importance of Revenue Growth for Sustainability

49:00 Flexibility in Investment Amounts and Revenue Shares

52:04 Mentorship Structure and Its Impact on Business Growth

56:56 Aligning Interests: The Investor and Cafe Relationship

01:00:04 The Role of Environment in Business Performance

01:03:02 Final Thoughts on the Coffee Futures Fund Model

We spoke to Jerome Ribot, founder of Coglode.com to get the behavioural scientists perspective on the concept of loyalty programs for cafes. Jerome is a coffee lover and was a regular at one of Andrew’s cafes from 2008. His passion for understanding people’s behaviours is contagious. In this interview we focus on the subject of loyalty. 

Why are we talking about loyalty - because it is at the heart of the success of many coffee businesses. Through loyalty we can increase revenue and margins at a time when revenue and margin gains are hard to come by.

Fundamentally, loyalty is a positive tool we can use to support our businesses, our people and our communities. 

The conversation flows. Starting with defining loyalty before Jerome offers 6 elements he would utilise in a cafe loyalty program. As we move past the hour, we were heading towards a conclusion but we kept talking. So stay to the end to hear the unscripted conversation about loyalty and the value of understanding our own behaviours for personal and professional growth.

Jerome Ribot

Coglode takes complex behavioural science research and distills it into practical insights that businesses can use for product development, marketing strategies, and customer experience design.
Coglode’s work has been used by large consultancies like BCGX, Mckinsey and Deloitte, alongside pioneering companies like Apple, Google, Spotify, Octopus Energy, Meta and Monzo Bank.
He also loves coffee...a lot.

Coglode.com

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