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    Arts

    Keys To The Shop : Equipping Coffee Shop Leaders

    A coffee podcast providing coffee shop owners and leaders, with insights, inspiration, and the tools you need to grow and advance your coffee business or coffee career. We learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about ownership, optimization, profitability, barista work, employee culture, management, scaling, leadership, personal development, and anything else that will help you achieve success in the coffee shop.

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    Latest Episodes:
    479: Automation and the Future of Coffee Shops w/ Andre Eiermann, Eversys Jun 02, 2024
    Show notes

    The world of coffee and coffee shops is changing rapidly. The variations of business models that serve innumerable contexts globally require intentionality in how we pursue innovation and how we stay aware of the flavors and expressions that define the specialty coffee world.

    Today we are joined by a perpetual champion of coffee experiences and resident industry optimist, Andre Eiermann!

    Andre's coffee journey started as a coffee trader in Switzerland. He moved shortly after to Kenya and Tanzania and spent most of his time on coffee farms, in cupping rooms and in dry mills. In the laboratory he cupped sometimes 800 cups of coffee a day. After his time at origin, Andre worked for several coffee roasters in marketing across Europe. He gained a deep understanding of the coffee industry – from whole beans, R&G, instant to the ready-to-drink category. The last years have been especially exciting for him: once Andre entered the specialty coffee world, he founded a coffee academy, launched a specialty coffee range, worked as a trainer and competed and judged in barista competitions. In 2017 he reached the semifinals of the World Barista Championship in Seoul, while working as a marketing director. Afterwards Andre deepened his coffee science knowledge during a collaboration with the Zurich University. This research project culminated in the scientific publication "Extraction of single serve coffee capsules: linking properties of ground coffee to extraction dynamics and cup quality" in Nature Science Reports. In addition, André is a certified Arabica Q-Grader as well as an AST for the Specialty Coffee Association.

    Andre published his book "INSPIRE and GET INSPIRED" to share his passion for specialty coffee. He then continue his coffee journey in Melbourne where he worked as the General Manager for Victoria Arduino. Finally Andre is back in his home country Switzerland, where he joined Eversys in the Swiss mountains.

    We cover:

    • Andre's Journey into the Coffee Industry
    • The Importance of Sensory Skills
    • Authentic Storytelling in Marketing
    • Creating a Memorable Customer Experience
    • Balancing Customer Needs and Wants
    • The Role of Innovation in Shaping Demand
    • The Future of Coffee Shops
    • The Potential of Automation in Coffee Shops
    • Investing in People and Training
    • Financial Management for Coffee Shop Success
    • Delivering Excellent Products and Service
    • The Value of No-Fuss Coffee and Great Customer Service

    Links:

    Instagram: @andre_eiermann

    https://www.eversys.com/en/

    Related Episodes:

    • 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D.
    • 445: Evolution of the Machine-Barista Relationship w/ Ryan Willbur of Synesso Coffee Systems
    • 432 : How to Win in Specialty Retail Coffee
    • 393 : The Tyranny of Taste w/ Kosta Kallivrousis
    • ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters
    • 082 : Knowledge and Flavor w/ Cosimo Libardo
    • 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood

    Thank you to our amazing sponsors!

    Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

    The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com


    478: Building Efficiencies Into Your Roastery w/ Scott Stouffer of Probat Coffee Jun 01, 2024
    Show notes

    Setting up and optimizing your roastery for compliance, efficiency, and sustainable quality output is not just something to be done once in the beginning. The disciplined pursuit of building and refinement should be the primary focus of operators in order to best serve the business and all the people that rely on it.

    Looking out at all the areas of the roasting space, it can be overwhelming to begin that journey, so today we are talking with one of the best practitioners of roastery engineering, Scott Stouffer, CSO of Probat!

    As CSO at Probat SE, Scott Stouffer leads sales globally for Probat Coffee. Scott was previously the VP of Sales and Service for Probat Inc., the US subsidiary of Probat. Scott previously worked in supply chain operations for Starbucks Coffee Co and in R&D for Kraft General Foods (now Mondelez). Scott has a BS in Chemical Engineering from Purdue University, West Lafayette, IN.

    In our conversation we discuss:

    • Managing and engineering efficiencies in coffee roasteries and why it is crucial for optimizing processes and meeting environmental requirements
    • Compliance with regulations and permits for all roasteries, regardless of their size
    • Technology and automation play a significant role in improving workflow and maintaining consistent quality
    • Various considerations for roasting operations based on scale, location, and customer requirements
    • Tips on maximizing the use of space in the coffee roastery
    • Schedule roasting days based on workload to optimize labor efficiency
    • Seek advice and gain insights and solutions from industry peers fore improving operations
    • Reducing waste and optimizing processes

    Links:

    www.probatusa.com

    Scott on LinkedIn

    Related Episodes:

    • 286 : Coffee Roasting Best Practices w/ Scott Rao
    • RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee
    • RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee
    • 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters
    • RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine

    Thank you to our amazing sponsors!

    Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

    The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com


    SHIFT BREAK: When Numbers Lie May 30, 2024
    Show notes

    Numbers tell a story, but not the whole story. Though the number of times someone purchases an item on your menu may indeed mean that they prefer it to other options, what data cannot tell us is whether or not customers who generate those numbers are truly enjoying what they receive or are they quietly tolerating it.

    Today on Shift Break we will be talking about the need for cafes to fill in the details that numbers alone cannot and why our main focus should be to be connected to the customer experience in the real world of the shop over and above the digital record of their experience on a graph in the office.

    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 chris@keystothshop.com of book a free call now:

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

    Listen to related episodes:

    • Reasonable Expectations
    • Proactivity in the Owner - Manager Relationship
    • Blood Sucking Bosses!
    • Things the Owner Can't do for You
    • 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap
    • 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee
    • 291 : What to do if Your Baristas Wont Listen to You
    • 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe
    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


    477: Inspiring the next generation of Coffee Farmer w/ Yolima Taborda Rojas of Paisa Coffee, Colombia May 27, 2024
    Show notes

    Two of the most important things that help coffee farmers are market access, and being able to invigorate the younger generation to work in and advocate for coffee farming. While at the SCA Expo in Chicago this year I tasted some amazing coffees from Colombia that were presented by today's guest who has taken one the challenge to represent her family's farm and many other small farmers in Colombia while also inspire the next generation in the process.

    Yolima Taborda Rojas is the founder of Paisa Coffee and a native Colombian and daughter of coffee farmers. Her dream has always been to share the love she has for coffee with the world. I believe the best cup of coffee is achieved when both farmers and roasters work together to improve quality and add value. ‍ Yolima was born and raised on Finca la Vega farm, which is currently one of Paisa's partner farms. At Paisa Coffee they have some of the most special coffees to offer to the world. Coming straight from origin gives Yolima the opportunity and honor to speak on behalf of her family and neighbor farmers to share with coffee roasters what they want to show and what they have to offer through long-standing relationships with coffee farmers in Colombia

    We cover:

    • Growing up in a coffee family in Colombia
    • the importance of education and the value of coffee to their livelihood.
    • Yolima's journey from the farm to college in Medellin and eventually to the United States
    • Discovering the potential of direct trade and started her own coffee business, bridging the gap between farmers and roasters.
    • The importance of feedback from roasters
    • Why managing risk in the coffee business requires a conservative approach and a willingness to experiment with smaller changes.
    • How education and technology play a key role in empowering the next generation of coffee farmers.
    • Why supporting both specialty and commercial coffees is important for the sustainability
    • How consumers have the power to drive change by asking questions, seeking information, and supporting ethical and sustainable practices

    Links:

    https://www.paisacoffee.net/about

    @paisacoffeellc

    Related Episodes:

    • 319 : A Conversation w/ World Barista Champion, Diego Campos of Colombia!
    • 103 : The Colombian Coffee Connection w/ Ervin Liz
    • Sustainability Series #2 : Importing & Roasting
    • 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee

    Thank you to our amazing sponsors!

    Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

    The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com


    476: Founder Friday! The Story of Story Coffee w/ Don Niemyer of Story Coffee Co. May 24, 2024
    Show notes

    Each one of our shops tell many stories. The story of our own arrival as owners, the story of the coffee and the efforts it has taken to get to a finished product, the story of our community and customers and the parts they play in shaping their world and shop itself. A coffee shop is at once a reflection of the people and a light that guides us to the future. Today we are going to hear the story of one such shop, whose owners have had quite an adventure as writers of and participants in their coffee shop story.

    Don Niemyer is the co-owner with his wife, Carissa, of Story Coffee Company in Colorado Springs, Colorado.

    Today you'll hear how Don and his wife, along with their two daughters, moved into a 99 square foot Volkswagen Rialta and lived in it for 4 years, traveling the nation visiting coffee shops and getting insights and inspiration for their dream of opening something that would be compelling and elegant, yet simple and with minimal debt. In 2015 they built and opened a Tiny House Coffee shop where customers are served inside as opposed to only at a walk up window and to this day it's the only one in the world that they are aware of.

    Working with Robin Pasley of Pasley Commercial Interiors, they created a design that was named "Most Beautiful Coffee Shop in Colorado" by Architectural Digest Magazine and has been featured in books such as "101 Things to Do in Colorado Springs before you Die".

    Story Coffee has been featured in other national magazines such as Fresh Cup and Barista Magazine, and Don has written for Barista Magazine, detailing their adventures around the nation in a series called The Rialta Coffee Tour which is still available at BMAG online.

    Don and Carissa are constantly chasing the idea and practice of simplicity, and today we'll talk about how they work that principle into their business, and into their lives.

    In this conversation we cover:

    • How Don go into coffee and the adventure of started a coffee shop
    • Why hope and belief in a better future are essential
    • Practical skills and learning from industry mentors
    • How simplicity and focus can set a coffee shop apart in the market and allow for consistent experiences
    • Values provide a guiding light for decision-making and saying yes or no to opportunities.
    • Opening a second location and how it aligned with their values and the story they wanted to tell
    • Empowering and resourcing people to fulfill their dreams and responsibilities
    • Being part of a community, like the Key Holders Coaching Group, provides valuable feedback and support.
    • Why cultivating a mindset of curiosity helps in simplifying and aligning with values

    Enjoy!

    Links:

    https://www.storycoffeecompany.com/

    https://www.facebook.com/storycoffeecompany/

    @storycoffeecompany

    Related Episodes:

    • 327: Founder Friday! w/ Phuong Tran of Lava Java
    • 199 : Founder Friday w/ Mario Jimenez of Banana Dang Coffee, Oceanside, CA
    • 070 : Founder Friday w/ Kristian Hedborg, Alkemisten Kaffeebar, Gothenburg, Sweden
    • 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters
    • Simplicity is the MVP of the Cafe (blog)
    • 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown

    Thank you to our amazing sponsors!

    Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

    The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com


    SHIFT BREAK: Owners, It's OK to Make Mistakes May 20, 2024
    Show notes

    Coffee shop owners, do you ever feel as though the entire world is on your shoulders and that one mistake will send the whole business crashing down? The pressures and expectations that cafe operators face drive many to pursue unrealistic standards for themselves and others, which tends to multiply mistakes vs the intended avoidance of them.

    Today on Shift Break we will be talking about why it is ok that you, and other leaders in the shop make mistakes, and how the work of creating the complex and rewarding world of a coffee shop actually thrives on us embracing a pursuit that includes imperfections.

    Related episodes:

    • 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence
    • Higher Degrees of Imperfection
    • 363 : Setting Boundaries in the Coffee Shop w/ Tom Henschel
    • 373 : The Owner's Role: 5 Behaviors for Effectiveness
    • 111 : Self Care 101: Taking care of yourself while taking care of others
    • The Power of "No"

    grace

    positive

    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 chris@keystothshop.com of book a free call now:

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

    Listen to related episodes:

    • The Importance of Debriefing
    • How You Show Up
    • Prep for Performance Reviews
    • 172 : Why Tracking Performance is a Must!
    • How to Take Criticism as a Barista
    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


    475: Essential Tools for Cafe Management May 20, 2024
    Show notes

    Being a manager in a coffee shop may be one of the most difficult jobs in the cafe. Not only do you bear the responsibility of the daily operations, you also have the expectations from the owners as well as your barista team. Most managers are barely making is through. Much of the stress experienced can be avoided when we equip managers with tools to help them succeed in their roles, allowing them to see progress as a result of their efforts.

    Today we will be talking about several essential tools that a manager needs to employ in their daily and weekly schedule to care for the cafe, the team, the business and, of course, themselves. Owners, it is your responsibility to make sure you are tangibly supporting and resourcing manangers with the time and tools they need. This is a start.

    Related Episodes:

    • 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it
    • 383 : How to Train a Manager
    • 228 : Cracking the Leadership Code w/ Alain Hunkins
    • 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017
    • 261 : The Basics of Managing Managers
    • When "Going above and Beyond" goes too Far
    • 267 : The Power of Delegation

    Thank you to our amazing sponsors!

    Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

    The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com


    SHIFT BREAK: How to Assess a Barista's Performance May 14, 2024
    Show notes

    One of the most critical parts of leadership in a cafe is how you invest in developing those you lead. Depending on how it is done, evaluating and assessing performance can either inspire and encourage, or it can deflate and discourage.

    Today on Shift Break we will be talking about how to think about and conduct assessments through a values framework that recognizes both the technical and relational aspects that make up the job of barista.

    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 chris@keystothshop.com of book a free call now:

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

    Listen to related episodes:

    • The Importance of Debriefing
    • How You Show Up
    • Prep for Performance Reviews
    • 172 : Why Tracking Performance is a Must!
    • How to Take Criticism as a Barista
    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


    474 : On Roasting and Representation w/ 2024 U.S. Roasting Champion, Eduardo Choza | Mayorga Coffee May 08, 2024
    Show notes

    Learning to roast and hone one's skill in the craft is a difficult task. Add to that the pursuit of competition and leading an entire department of a to U.S. coffee business and you have yourself one very talented coffee professional.

    Today I am thrilled to interview the new U.S. Roasting Champion, Eduardo Choza!

    Eduardo is the Director of Coffee at Mayorga Coffee. He oversees the operations of E-commerce and Coffee Education & Training for Mayorga Coffee. Among being a talented roaster he is a Q-Grader and 3x US Coffee Roasting Championship Finalist. And now 2024 US Roasting Champion! Eduardo is a father of two and proud son of hardworking Mexican immigrants. His motivation to compete came from wanting to represent something larger than himself. I compete to represent the largest organic Latino-owned roastery; to represent the immigrants and children of immigrants who work there; to represent the producers and pickers in those beautiful coffee growing lands; to represent his family and families who had the courage to cross borders and seek opportunities for future generations; and to represent my culture.

    In our conversation we discuss Eduardo's journey on coffee, approach to roasting, the competition experience, how he leads and teaches, and the drive for representation in coffee that fuels his career.

    Links:

    www.mayorgacoffee.com

    Related Episodes:

    • 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee
    • 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda
    • 444: Founder Friday! w/ Julia Peixoto Peters of Peixoto Coffee, Arizona
    • 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan
    • RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee

    Thank you to our amazing sponsors!

    Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

    The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com


    SHIFT BREAK: Feedback is Not a Lecture May 08, 2024
    Show notes

    Too many times we confuse giving feedback with lecturing our staff which easily shuts down the person we were intending to communicate with. Feedback is critical to your culture but, As past guest and friend of the show,Tom Henschel has said, "Feedback is not a lecture, it is a conversation.

    Today on Shift Break we will be breaking down this statement, what it means, and how to apply it in your cafe.

    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 chris@keystothshop.com of book a free call now:

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

    Listen to related episodes:

    • Reasonable Expectations
    • Proactivity in the Owner - Manager Relationship
    • Blood Sucking Bosses!
    • Things the Owner Can't do for You
    • 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap
    • 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee
    • 291 : What to do if Your Baristas Wont Listen to You
    • 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe
    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


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