Pulling Shots

Sammy and Kaylee break down the types of experience that are needed and maybe not so much in new hires.

Sam and Kailee talk about the active project of creating a coffee shop menu. What to add, what to avoid, the importance of simplicity and how to implement trends.

This episode breaks down what actually drives growth, consistency, and profitability for coffee shop owners. If you run a café, this will challenge how you think about your menu and operations.

Sam and Kailee talk about the 5 years experience at farmers markets, what we've learned and what would would suggest coffee shop owners do to get started.

We break down first wave, second wave, and third wave coffee—what they actually mean, where they came from, and how each wave impacts profitability, customer behavior, and coffee shop growth.

We discuss whether third wave coffee is earned or chosen, why convenience often beats values, how second wave systems scale better for most owners, and what coffee shops can learn from gas stations. Plus, a bonus debate on toothbrush etiquette.

This episode is for coffee shop owners, café owners, and anyone opening a coffee shop who wants to build a real business—not just an identity.

In this episode of Pulling Shots Podcast, Sam and Kailee from Friedrichs Coffee break down real-world coffee shop hiring, barista hiring mistakes, and staffing problems café owners face every day.

We react to controversial coffee shop hiring hot takes including: – Hiring baristas too fast – Whether barista experience actually matters – How many candidates coffee shop owners should interview – Hiring friends and family in a small business – Why coffee shop training systems matter more than resumes – Why most staffing issues start during onboarding – Why you should never hire managers from outside your café – Whether higher wages attract better employees

This episode is for coffee shop owners, café owners, small business owners, and barista managers who want to improve employee retention, reduce barista turnover, and build a reliable team without burning out.

If you own, manage, or are opening a coffee shop, this conversation will help you hire better, train smarter, and stop repeating the same staffing mistakes.

Are co-fermented and infused coffees the future of specialty… or are we going too far with flavor manipulation? 🤔

In this episode of Pulling Shots, Sam and Gary dive into a Coffee Intelligence article on "coffee flavour manipulation: what's acceptable and who decides?" and break down the hot topic from farmer to café to consumer.

We talk through the four major stages of coffee flavor manipulation: Co-fermented coffees at the farm Barrel-aged / infused green coffee at the roastery Traditional flavored coffees (hazelnut, vanilla, caramel, etc.)

And finally… syrups in lattes at the café Along the way we hit questions like: Is co-fermenting coffee with fruit really that different from adding hazelnut syrup?

Why do we celebrate "Skittles-like" competition coffees but mock customers who want flavored coffee? How can farmers use co-fermentation to increase cup scores and income?

Where should small café owners start if they want to offer "special" coffees without confusing customers?

How do you clearly explain the difference between co-fermented, infused, and flavored to your guests?

We also share our own experience with: Templeton Rye barrel-aged coffees Experimenting with citrus/orange Running flavored coffees for wholesale And how we'd advise a new café owner trying to navigate all of this.

If you're a coffee shop owner, roaster, or coffee nerd trying to figure out where you stand on flavor manipulation, this one's for you.

What if 80% of your café's profit is coming from just 20% of your menu? 👀

In this episode of Pulling Shots, Kailee and Sam sit down to talk menu simplicity and the 80/20 rule—using real sales data from their three shops to expose what actually sells, what just clutters the menu, and how a bloated menu hurts baristas, customers, and margins.

We cover: Why vanilla and caramel lattes quietly crush all the "fun" drinks

How many syrups and SKUs you really need

Why blenders and "just one more special" can wreck your morning rush

How to use the 80/20 rule to simplify your café menu without losing customers

Where creativity should live (hint: specials, not your core menu board) If you own or manage a coffee shop, this is a practical, honest conversation you can take straight to your next menu reset.

Trends, Takeaways & What We're Changing in Our Cafes

In this episode we're recapping CoffeeFest Orlando – what actually mattered for café owners, what felt overhyped, and what we're going to do differently in our own shops because of it.

We talk through:

The booths & brands that stood out (hello Florida Coffee Culture + functional drinks 👀)

New milks & "health" products that are cool but not always realistic for a single-location shop Why location still beats social media virality for most cafés

The push toward $7 average tickets and how to do it without feeling gross

Paying baristas fairly, keeping good people longer, and what's next for cafés in 2026

👇 Helpful links •

Try our premium Origin Stories coffee subscription: https://friedrichscoffee.com/product/...

• Wholesale coffee for cafés: https://friedrichscoffee.com/wholesale/

• Our café app / order ahead: https://friedrichscoffee.com/order/

• Podcast on Spotify/Apple:https://podcasts.apple.com/de/podcast...

Specialty coffee just hit a new high in the U.S.—46% of coffee sold is now specialty grade—and we unpack what that really means for cafés, roasters, and everyday drinkers.