"I cannot open a coffee shop because my market is too saturated!" Does this sound like something you have heard or even said yourself? 

Today there are indeed a LOT of coffee shops. Way more than there ever have been. But does that mean the market is really saturated?

Today on Shift Break we will be talking about a different way to view market saturation that will challenge you and open you up to the possibilities that are all around your community. There are more opportunities than meet the eye. 

Related episodes:

• 523: Encore: How We Ruin Specialty Coffee Experience
• SHIFT BREAK! Every Customer is a Judge
• 518: How to Run a Coffee Shop w/ Meaningful Hospitality
• SHIFT BREAK: Back to the Basics

 

 

INTERESTED IN CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 

[email protected]

of book a free call now: 

https://calendly.com/chrisdeferio/30min 

 

Thank you to out sponsors!

Everything you need for back of the house operations https://rattleware.qualitybystainless.com/

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

The question we sometimes ask interviewees is, "What is more important, quality, or hospitality?" Spoiler, it's a trick question and the answer we like to hear usually is "Both". 

Well, today on the show we will dive into why the answer should actually be hospitality and how our approach to this question and the order in which we pursue things actually can limit our potential or set us up for massive impact and growth. 

Related episodes: 

• Embracing Unreasonable Hospitality w/ Will Guidara
• 424: Developing Menu and Hospitality Guides
• 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner

 

INTERESTED IN 1:1 CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 

[email protected]

of book a free call now: 

https://calendly.com/chrisdeferio/30min 

Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! 

www.arto.com

Visit @artobrick

The world loves plant based beverages and baristas love the Barista Series! 

www.pacificfoodservice.com

 Roasting coffee sets the stage for how much potential enjoyment a customer has in drinking it. In order to truly bring out the best in a particular coffee, you need to consider details about the coffee that impact its behavior and development. One of the big ones of course is the cultivar you are roasting and being able to start determine a profile from a place of understanding based on what that cultivar generally likes.  

Today on this 33rd episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are sitting down with Rob Hoos to discuss his NEW book, "Cultivar: A Practical Guide for Coffee Roasters". 

For Decades now Rob Hoos has been an industry leading roaster, consultant, and author whose work is is born from patient and thorough exploration and experimentation. We had him on the show a while back to talk about his first book, "Modulating the Flavor Profile of Coffee", and now we explore Rob's NEW book and talk about the insights and findings from his research around roasting the various cultivars of coffee a roaster in today's marketplace is likely to come across. 

This is a great episode for anyone interested in roasting their coffee as well as that coffee can be roasted. Respecting the cultivar will open up a lot more both in the coffee and in your customers enjoyment of it! 

Links:

www.hoos.coffee

 

Related episodes: 

• RoR #26 : How to Approach Roasting Fine Robusta w/ Cleia Junqueira | Consultant + Q-Robusta Grader
• RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind”
• 063 : What Your Roaster Wants you to Know w/ Rob Hoos, Author, Modulating the Flavor Profile of Coffee
• RoR #18 : Expert Tips on Avoiding Tipping w/ Rob Hoos

 

Our Sponsor for Rate of Rise!

www.millcityroasters.com

 

In order to assure our staff that we are listening and want to provide them solutions for issues they bring up we will often promise things in the moment, but then life gets in the way. In the moment it does not feel like a big deal, but slowly trust is eroded, and we see less engagement and loss opportunity for growth.

Today on Shift Break we will be talking about how a commitment and discipline of following through is often the the missing piece in your cafe operations. It is that discipline that unlocks a better culture and an over all better experience for the customers as we work to create an environment of confidence. 

Related episodes:

SHIFT BREAK: Owners, It's OK to Make Mistakes   Resentment in the Cafe   SHIFT BREAK: Detail Oriented Staff Starts With You   Are YOU Using Your Manual?   Four Steps to Inspiring Your Staff   Reasonable Expectations

 

 

ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar....

-

LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? 

-

The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! 

Click below to fill out your application now!

KEY HOLDER COACHING APPLICATION

 

INTERESTED IN CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 

[email protected]

of book a free call now: 

https://calendly.com/chrisdeferio/30min 

 

Thank you to out sponsors!

Everything you need for back of the house operations https://rattleware.qualitybystainless.com/

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

It is easy to get caught up into the vortex of convenience in automation in the industry today. Whether it's the giant chain drive-through's popping up across America- or super automatic promises that aren't kept, or ready to drink products that promise profitability, but rob us of energy, we could be spending in more sustainable things - the current wave of convenience is also an opportunity for coffee houses to reclaim value in the marketplace.

On today's episode, we are going to be discussing this opportunity to lean into relationships and deliver great value with the in person experiences that a coffeehouse has always been known and loved for. 

Hear on the show, we are believers in the coffee house, the café, the in person experience of people making coffee for people, and now is the time to go deep and lean into the relationships that the coffee bar fosters. 

Related episodes: 

• 253 : Mindsets that Sabotage Success
• 317 : Encore Episode: Death by Comparison
• 318 : Why Your Shop is Key to the Success of Coffee

 

 

ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar....

-

LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? 

-

The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! 

 

Click below to fill out your application now!

KEY HOLDER COACHING APPLICATION

 

INTERESTED IN 1:1 CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 

[email protected]

of book a free call now: 

https://calendly.com/chrisdeferio/30min 

Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! 

www.arto.com

Visit @artobrick

The world loves plant based beverages and baristas love the Barista Series! 

www.pacificfoodservice.com

Creating a coffee shop that is not only for the community but built with the community is a pretty magical thing. It requires a deft balance between decisiveness, confidence, and openness to collaboration with others to make it truly sing. 

Today we are talking with someone who has taken this challenge on and in the process set the tone for what a coffee shop experience can look like in a region that is steeped in tradition and poised for growth in the coffee sector.

I am thrilled to talk with Aisha Bullard, Fouder of Original Drip in Dakar, Senegal, as well as the cafe's Art Director Modou (MAD) Diongue!

An irresistible sense of wanderlust is how US attorney and Original Drip Founder, Aisha Bullard, first found herself captivated by the beauty of Dakar, Senegal’s largest city. After traveling to nearly 40 countries around the globe, her heart fell in love with this bustling metropolis. She relocated her family and life to the area and soon worked remotely from a space she rented in Virage. It wasn’t long before Aisha felt compelled to open the space to the public for working and connecting. In her quest to secure the perfect beans, she discovered Rwandan coffee expert Smayah Uwajeneza. Aisha’s request for help to materialize her dream was met with this caffeine queen’s bubbling excitement. Before they knew it, a plan unfolded to create an inviting setting for socialization while finessing a deeper African bond with this hot beverage. As you can see, even the very origins of Original Drip lie within the enchantment of connection.

Passionate about the arts, Mad in Pixel has always shown a talent for creative expression. His artistic journey began when he learned to draw on the walls of his family home. Although he initially took a path towards theological studies, the desire to communicate through visual forms remained a constant companion. By interacting with professionals, he developed a solid expertise in the visual arts and other traditional disciplines, enriched by influences from literature, pop culture, fantasy literature and urban art. The introduction of computer technology in 2004 further broadened the horizons of his creative endeavors. As a self-taught artist, he uses creativity as a bridge to connect and unify communities. He has held positions of responsibility such as art director, illustrator and director in various communications agencies.In 2019, he took a major step forward by setting up his own creative studio, PIXELS SQUAD. Driven by the desire to create and inspire works he relies on collaboration with artists, organizations and brands.

We Discuss:

• The Birth of Original Drip
• Building a Community Hub
• Cultural Significance of Coffee in Senegal
• What is Cafe Touba?
• Training and Empowering Baristas
• The Future of Coffee Culture in Senegal
• Women Empowerment and Community Building
• Art and Identity of Dakar
• Navigating Business Challenges in Year Two
• Artisan Collaboration and Local Culture and Support
• Inspiring Future Baristas and Career Opportunities
• Customer Feedback and Expectations
• Advice for Aspiring Entrepreneurs

 

Links:

Instagram: @theoriginaldrip_

 

Related episodes: 

• 488: Founder Friday! Honoring Coffee’s Root w/ Bartholomew Jones of Cxffee Black!
• 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee
• 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar
•  377 : Coffee, Mindfulness, and the Art of Observation w/ Rob Sykes

ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar....

-

LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? 

-

The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! 

 

Click below to fill out your application now!

KEY HOLDER COACHING APPLICATION

 

INTERESTED IN 1:1 CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 

[email protected]

of book a free call now: 

https://calendly.com/chrisdeferio/30min 

Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! 

www.arto.com

Visit @artobrick

The world loves plant based beverages and baristas love the Barista Series! 

www.pacificfoodservice.com

Whether it is a trade show, local business event, online or in-person summit, or a local throw down, coffee events are a way to connect and offer a lot of opportunities to grow and gain value for your career and business. That opportunity is there, but only if you know how to really take advantage of it. 

Today on Shift Break we will be talking about how you can really get the most from a coffee event, and how to avoid the pitfalls of leaving a ton of value on the table due to a lack of planning and forethought. 

Related episodes: 

• 250 : Planning better Events w/ Steven Moloney of The Barista League
• 395: Connecting Roasters and Producers w/ Henry Wilson of Perfect Daily Grind and The Producer Roaster Forum!
• 324 : Encore Episode! Organizing the Community w/ Espresso State of Mind Founders, Javier Alvarez and Joseph Gonzalez
• 146 : How to Host a Throwdown w/ Justin Shepherd of Spencers Coffee, Bowling Green, KY
• 100! Why YOU are the Key

 

 

ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar....

-

LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? 

-

The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! 

Click below to fill out your application now!

KEY HOLDER COACHING APPLICATION

 

INTERESTED IN CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 

[email protected]

of book a free call now: 

https://calendly.com/chrisdeferio/30min 

 

Thank you to out sponsors!

Everything you need for back of the house operations https://rattleware.qualitybystainless.com/

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

Coffee has always been about connection. The coffee shop brings people together inspiring conversations and playing a role in developing relationships that promote growth in a community. 

Within the industry we have events and we also have various forms of media that also bring us together around ideas and inspire conversations around topic both directly and indirectly related to coffee. Among the many publications and sources facilitating these conversations there is one that has consistently endeavored to challenge, enlighten, and enhance the life of the reader through their print only magazine. 

I am thrilled to welcome back to the show, Luke Adams, Editor-in-Chief of the award-winning print-only Standart Magazine. In this conversation we will be talking with Luke about the recent book Standart produced looking back on 10 years of coffee journalism and what themes, lessons, and insights are the most salient for us in today's coffee community. 

I love the depth Standart brings and the format that together promotes a thoughtful dialogue around issues that deserve our best attention. 

We discuss: 

• Balancing Challenge and Comfort in Content
• How Coffee Communication has Evolved
• Empowering Producers
• The Role of Baristas
• Optimism in the Coffee Industry
• Maturation of Perspectives
• Diversity and Transparency
• Fair Compensation in Coffee
• The Ripple Effect of Thoughtful Journalism

Links: https://standartmag.com/

Related Episodes: 

• 041 : Standing for the Art of Coffee w/ Luke Adams, Standart Magazine
• 376: Career, Coffee Quality, and Advancing the Industry w/ Mat North, of Raw Material
• 008 : Finding Joy in Coffee w/ Nathanael May
• 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee
• 394 : Happy Coffee People w/ Wendelien van Bunnik

 

ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar....

-

LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? 

-

The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! 

 

Click below to fill out your application now!

KEY HOLDER COACHING APPLICATION

 

INTERESTED IN 1:1 CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 

[email protected]

of book a free call now: 

https://calendly.com/chrisdeferio/30min 

Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! 

www.arto.com

Visit @artobrick

The world loves plant based beverages and baristas love the Barista Series! 

www.pacificfoodservice.com

At a certain point a manager or owner will need to have a difficult conversation with a staff member that ultimately is about accountability. This conversation is often done with a lot of pent up emotion and the stard being applied may or may not have been very well communicated or trained. On top of this we rarely see a structure put in place AND followed that helps guide the process.

Today on Shift Break we will be talking about why you need an accountability process, how it should be approached and thought of vs how it is usually conceived, and why it is a useful tool to help both parties succeed in the cafe.

 

Related episodes: 

•  Why You Need to Back up Your Policies
• 528 : Growing Yourself and Your Cafe Through Delegation
• SHIFT BREAK : Setting and meeting Standards in the Coffee Shop
• 355: Baristas! 6 Essential Qualities to Get Yourself Hired
• 291 : What to do if Your Baristas Wont Listen to You
• Reasonable Expectations
• SHIFT BREAK: Evil Owners and Lazy Baristas

 

 

ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar....

-

LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? 

-

The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! 

Click below to fill out your application now!

KEY HOLDER COACHING APPLICATION

 

INTERESTED IN CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 

[email protected]

of book a free call now: 

https://calendly.com/chrisdeferio/30min 

 

Thank you to out sponsors!

Everything you need for back of the house operations https://rattleware.qualitybystainless.com/

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

When you start a coffee shop you find yourself doing a lot of the jobs yourself. Scheduling, inventory, event management, training and onboarding, meetings, shift coverage, developing SOPs, hiring etc. 

Initially these tasks and others like them are things you want to be involved with, but as time goes on, instead of delegating, we keep the same tasks year after year, and in so doing hold back ourselves, others, and the business from growing the way it needs to. 

 Today we are going to be chatting about the need for delegation in the cafe and how to overcome the hesitation and fear that keeps many owners on the hamster wheel of endless tasks, too many hats, and inevitable burn out. 

 

 Related Episodes: 

• Don't Just Do it: Shift break on Delegation
• 267 : The Power of Delegation
• 362: How to Handle Growth in Your Coffee Shop
• 261 : The Basics of Managing Managers
• 475: Essential Tools for Cafe Management

 

THERE IS STILL TIME!!!  

ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar....

-

LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? 

-

The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! 

 

Click below to fill out your application now!

KEY HOLDER COACHING APPLICATION

 

INTERESTED IN 1:1 CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 

[email protected]

of book a free call now: 

https://calendly.com/chrisdeferio/30min 

Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! 

www.arto.com

Visit @artobrick

The world loves plant based beverages and baristas love the Barista Series! 

www.pacificfoodservice.com