Keys To The Shop : Equipping Coffee Shop Leaders

This Founder Friday we talk with Kathy Turiano, Co-Owner of the award winning, Joe Bean Coffee Roasters in Rochester, NY. In this episode you will hear the epic story of how Joe Bean embraced radical change to come back from major set backs early on in the life of the business. I know you will find their example of over coming challenges, learning, collaboration, hospitality, continued exploration, and investment into their team truly inspirational. This was a phenomenal conversation!

Enjoy!

LINKS:

WWW.JOEBEANROASTERS.COM

Instagram

Twitter

Facebook

Book:

• Necessary Endings

There are many hands that contribute to specialty coffee ecosystem. In addition to farmers, green coffee importers and roasters supplying our shops we all rely on specialty coffee equipment suppliers to get the gear we need to make great coffee. Just like sourcing great coffee, the best suppliers are very particular with what they stock and offer. Today to explore that process further we get to talk with Steve Reinhart, Brand Manager for our sponsor on Keys to the Shop, Prima Coffee.

Steve talks with us about his journey into coffee, and his role in product curation and testing. We also get to learn the history of Prima Coffee and how empathy drives their company culture. Lastly Steve tells us what he believes are the top three things that we should be considering before purchasing equipment.

Wise words there for sure. Enjoy!

LINKS:

www.prima-coffee.com

INSTAGRAM

TWITTER

One of the best places we can go to gain inspiration, be educated, find insight, and experience life in a different and deeper way is printed page. In the midst of an endless sea of available content, Standart Magazine stands out as a leader in this arena for specialty coffee. Content Director for Standart Magazine, Luke Adams, talks to us this week about the philosophy and process behind curating the excellent writing and content that makes Standart unique and impactful. We talk about the future of coffee, parallels between great writing and a great cafe experience, among many other things. I believe this will help inspire you to greater heights in your career and hopefully to pursue the kind of learning and engagement with different ideas all around us that will help shape you and our industry for the better.

Enjoy!

LINKS:

WWW.STANDARTMAG.COM

Facebook

Twitter

Instagram

www.keystotheshop.com

Pour over & batch brew. Each method of brewing has it's strengths and weaknesses and depending on what message you want to communicate in your shop you will likely find one to be better suited to assist you in that cause. Today in Part 2 of our discussion, Ryan Soeder breaks down the pros and cons of each method along a frame work of Labor, Training, Speed, Aesthetics, Equipment cost, and Waste. Along with this he sets out some important ground rules for implementing each method into the cafe. There are a lot of great insights and tools discussed here.

Enjoy!

Links

Shops mentioned

• Intelligentsia Coffee

• Sunergos Coffee

Ryan's Glass Work

• Marble Party

Eric Cacciatore is the host of the #1 Podcast for the restaurant industry, Restaurant Unstoppable! A podcast that brings together some of the best and most successful hospitality professionals and seeks to draw out wisdom, advice, and insights to help us also be successful in our hospitality careers. In this weeks show Eric is sharing with us the top 6 things that he has seen as the common traits and actions between the over 300 professionals he has interviewed. Whether you are a barista, manager, owner, or trainer we can definitely learn something from the restaurant world that can help us in our coffee careers. You will leave this episode feeling inspired, energized, and Unstoppable!

LINKS:

WWW.RESTAURANTUNSTOPPABLE.COM

Instagram

Twitter

Resources/ restaurants/Chefs Mentioned:

• Zingerman's
• Besh Restaurant Group

He's Back!!! Maxwell last joined us on the show back in February 23rd on episode #11 before the opening of his first brick-and-mortar space for his company, Narrative Coffee. It's been 4 1/2 months and Narrative has had their soft opening, grand opening, and Maxwell has learned a lot through the process. Now he is back on the show to give us a glimpse into his first couple months being open for business and how it is shaping him, his staff, and his community. I know you will enjoy Part 2 Narrative Coffee's Story!

LINKS:

WWW.NARRATIVE.COFFEE

• Instagram
• Twitter
• Facebook
• Narrative Coffee Pt. 1 / Episode 11 of KTTS
• Roasters Mentioned:
• Veltons Coffee Roasting Company
• Spotted Cow

Chocolate and coffee seem to be made for each other! Whether you are having a simple well made mocha or pairing a bar with a single origin espresso, chocolate can compliment, enhance, and make more accessible the specialty coffee we serve. Yet, as much as we know about coffee, we tend to fall short when it comes to this very important part of our shops menu and offerings. This week we are talking with coffee pro and chocolate enthusiast, Brian Beyke to help us understand the world of craft chocolate and how we can make steps to level up our chocolate offerings in the cafe to better compliment the coffee we are so proud of. I learned a lot in this chat and I know you will too! Enjoy!

Brian is the Director of Digital Sales, Marketing, and Communications for Quills Coffee in Louisville, KY. He is also a co-host of both the I Brew My Own Coffee Podcast and Unwrapped - A Conversation About Chocolate podcasts.

LINKS:

• I Brew My Own Coffee Podcast

• Unwrapped: A conversation About Chocolate

• Tasting Sheet from Brian's Friend in Nashville

• Quills Coffee

Craft Chocolate Makers Mentioned:

• Soma

• Dick Taylor

• Bellflower

• Patric

• Charmschool

• Ritual

VISIT OUR SPONSOR!

This week we get to chat with 2014 World Barista Champion from Japan, Hide Izaki! We talk about his path to the WBC, the distinctive traits of the Japanese coffee culture, what has he learned and experienced in his travels , the importance of failure, what is his #1 piece of advice to baristas, and how we can build our industry by listening t the consumer.

It was such an honor to have Hide on the show and I know you will enjoy this conversation as much as I did!

LINKS

• Hide's Consulting: Samurai Coffee Experience

• The Coffee Man Film / Hide was WBC Champion, Sasa Setic's Coach and is featured in the film

• Behind the Scenes of Coffee Man film w/Hide

• Hide's 2013 WBC presentation

• Hide's 2014 winning WBC presentation

Cafe's Mentioned:

• Tim Wendelboe

• Fritz Coffee Company
• ...Also here

• Coava Coffee

Visit Our Sponsor, PRIMA COFFEE!

We are in a Consumer Revolution! The home barista - coffee brewer- coffee drinker makes up 70% of coffee consumed in the U.S. and has access to a lot of great information, training materials, resources, and gear to help them get a truly great cup of coffee. Unfortunately, there is still a lot of misinformation and bad gear out there making it hard for consumers to consistently get the best we have to offer in specialty coffee.

Never fear! Today we talk with the founder of the world's first consumer coffee festival "Coffee Con", and author of "The Art and Craft of Coffee" Kevin Sinnott! Kevin has made it his job for over 2 decades to bridge the gap between the consumer and specialty coffee through writing about coffee, reviewing and recommending gear to the home enthusiast, and now bringing pros and consumer together at his ground breaking event, Coffee Con.

We talk about how Kevin came to be an ambassador to the coffee enthusiast, the perspective of the consumer, and how we who work as professionals can better serve them in or shops.

LINKS:

WWW.COFFEE-CON.COM

IG: @Coffeeconevent

Kevin's Book: The Art and Craft of Coffee

www.georgehowellcoffee.com

Related KTTS Episodes:

Episode 19: 10 Reasons to Love the Customer

Episode 30: Matching Your Service to Your Quality w/ Casey Underkofler

VISIT OUR SPONSOR

FOR GREAT GEAR!

WWW.PRIMA-COFFEE.COM

Pour over coffee is often seen as a sign that you take coffee seriously. It implies a level of quality not usually reserved for plain ol' batch brew. Batch brew is seen as a bit more pedestrian. Customers may even assume that, compared to pour over, batch brew is inferior in quality. The truth? It all depends. Today we take the red pill with past guest Mr. Ryan Soeder, Q.C. & Barista Trainer at Sunergos Coffee! We discuss the variables, circumstances , and processes involved in making decisions about both methods as it relates to your shop and the message you send to your customers.

Enjoy!

LINKS:

Related Episode: 002: Master Your Workflow

Book: Barista Secrets

www.sunergoscoffee.com

Ryan on Instagram @ryansoeder