Keys To The Shop : Equipping Coffee Shop Leaders

The world of professional specialty coffee can be both inspiring and intimidating with many customers and new baristas feeling lost in the mix of rules, methods, and information. How can we create a great experience for guests and staff who all really want to enjoy coffee and find their place in it? Today we get to learn from the story of someone whose career in coffee took him from curious customer, to barista champion, and finally to teacher and business owner, all along the way finding his identity in coffee firmly rooted in providing the kind of hospitality that won him over at the start. Winston Thomas is 33 years old and grew up in the small suburb of Strand in Cape Town. He studied Civil Engineering at CPUT but developed an interest in coffee after reading a letter in his local newspaper of a woman complaining that there was no good coffee in Strand/Somerset West. This sparked his interest in coffee and during his studies he completed a barista course. This changed his whole perspective on coffee and after completing his National Diploma in 2014 decided to work in coffee full time. Since then he has managed to win the South African Aeropress Championship in 2016, the Western Cape Barista Championship for 2017, 2018 & 2020, the South African Barista Championship in 2017, 2018 & 2020 title as well as the Africa Barista Championship title for 2019. He now owns and runs a coffee training and consulting business called Winston Douglas Coffee and a Coffee Roastery Called Cedar Coffee Roasters. In this episodes you will learn about: Winston's entry into coffee and how his engineering mind helped him discover higher levels Curiosity and a desire to understand how things work are valuable traits in the coffee industry. Barista competitions can provide opportunities for growth and learning, but it's important to maintain a sense of humility and not let success cloud one's perspective. Hospitality as a fundamental aspect of coffee service Why baristas should strive to create meaningful experiences for customers. Building confidence and finding one's identity in the industry The blessing and burden of winning Avoid overemphasizing fame and titles in the industry How having control over the variables in coffee brewing enhances the hospitality experience. Creating an authentic coffee experience specific to a region or culture is a challenge worth pursuing. How disconnecting from social media can foster creativity and originality in coffee Links: @cedarcoffeeroasters @winston_douglas www.cedarcoffeeroasters.com www.winstondouglascoffee.com Related episodes: 290 : Making Connections in Central Africa w/ Keith White Jr of Paraiso Trading! 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee 119 : Barista Training Masterclass w/ 2009 WBC Champion, Gwilym Davies 282 : How to Listen to your Customers 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 331 : The 7 Deadly Sins of my Career Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min 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

Having high standards is part of what it means to be in specialty coffee. While it is true that we need to have reasonable tolerances built into our expectations, we also need to be specific in our communication, resourcing, and expectations so people know what it is they are aiming for in the cafe. On today's Shift Break we talk about we we should be approaching setting and meeting standards in the shop and how your example and follow through is integral to your teams success. Related episodes: Pre-Closing Madness SHIFT BREAK : It's OK to Have Reasonable Tolerances Defining Excellence and Success You Need to Prioritize In-House Training! 248 : The 5 Elements of Resourcing your Team In my consulting work through KTTS Consulting, management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

When Martin Mayorga first entered the coffee industry it was not as someone whose singular passion was the product, but the people and communities behind it that were unseen and more often that not, unrewarded for their work. He had and still has a mission to address this disparity. Born in Guatemala City to a Nicaraguan father and a Peruvian mother, Martin's early life was a mosaic of Latin American cultures and unique challenges, including losing everything to an earthquake in Guatemala and then again to a revolution in Nicaragua. This journey from Guatemala to Nicaragua, Costa Rica, Peru, and finally the United States exposed him to a variety of perspectives and challenges faced by people across these regions while eventually providing him the opportunities unique to the United States Returning to Nicaragua at 18, Martin was confronted with the harsh realities faced by local farmers and their communities. This experience was pivotal, shaping his mission to uplift Latin American communities through sustainable business practices. Leveraging his education in International Business and Finance from Georgetown University, Martin embarked on a journey to make a positive impact for farmers in Latin Americas well as consumers in the United States. Under Martin's leadership, Mayorga Organics has become more than a coffee company; it's a symbol of hope and empowerment for over 6,000 small farmers across 10 Latin American countries. The company's commitment to organic farming and direct relationships with farmers has not only improved the lives of these communities but also helped to transform consumer perception of ethical consumption in the U.S. Today we will be challenged, enlightened, and inspired as we get to explore the arc of Martin's journey and discuss the various critical components of what has gone into the mission that continues to guide Mayorga Coffee and more broadly Mayorga Organics- "To eliminate systemic poverty in Latin America through responsible trade of artisanal organic foods." Here are just some of the things we cover: Martin's entry into the coffee industry Pivotal moments in Martins diverse upbringing that shapes his world view Values and vision for addressing the gap between consumer and farmer Why we need scale to make impact Being patient and steady in your goals in spite of naysayers Giving regular coffee farmers options Competition and collaboration vs domination Considering the impact of investors on the long-term efficacy of a business What to do now to make a difference in the future Links: www.mayorgacoffee.com @mayorgacoffee on Instagram YouTube Video on Mayorga Coffee Related episodes: Sustainability Series #1 : The Farm 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min 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

When we set goals it is usually because we have come to realize a need for change. In the cafe this can result in making a large scale transformational effort that can often fall flat, We want to evolve and grow our cafe or even ourselves but the learned behaviors that got us here stand in our way. On today's Shift Break we will talk about how evolution and change that is sustainable has to be based on small and consistent steps in the direction of your goal and how doing this in the New Year can make it your best year ever! Related episodes: Pull Out The Fridge Slow is Fast? Turning Radius What Sanding Taught Me About the Cafe Refinement Process 426: Fostering a Culture of Continuous Improvement 406 : Five Ways to Immediately Improve Your Coffee Quality In my consulting work through KTTS Consulting, management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

In a fascinating conversation, Andrew Stordy, the inventor and founder of IKAWA, shares his journey from growing up in coffee-producing countries to creating a revolutionary sample roaster. He discusses how the IKAWA roaster enhances communication within the coffee industry, making it easier for professionals to sample and understand coffee potential. Andrew highlights the importance of user-centered design and community feedback in refining the technology, empowering growers, and ensuring fair profit distribution in the coffee supply chain.

Hospitality is a pursuit that relies on our ability to not only offer our guests excellence in quality, consistency, and interaction, but it also relies on us being able to select tools for delivery of our service that line up with our values. Mobile apps and order ahead systems have become a part of the fabric of the coffee shop space based on their convenience and marketing potential. Beyond the question of whether you should utilize this tool, is the question of the role apps and convenience ordering systems play in hospitality and how we can integrate them in a mindful seamless way. Today we get to talk all about this with someone whose life revolves around these questions and the pursuit of delivering a solution to cafes. I am please to welcome, Joe Capone, of Espressly! Joe Capone is a Co-Founder and CEO of Espressly. Joe oversees and manages the team at Espressly as they continue to advance and sustain the mobile app ordering system for coffee shops across the US. He is an experienced software developer and previously ran a web development agency that helped clients throughout the US. Joe has a passion for using technology as the foundation to sales and marketing systems and loves how mobile apps are readily available to the masses, enabling things that we only dreamed of in years past. Here are just some of the things we cover: Developing white label apps for coffee shops Possibility to enhance the customer experience. Balancing convenience and quality Prioritization and organization using apps Backup systems to avoid over-dependence on technology Efficient order flow management and pickup stations Grace and flexibility as essential for handling mistakes and maintaining strong customer relationships. Quest for a seamless customer experience Importance of capturing data for business growth and future exit strategies. Links: www.espressly.co IG:@ESPRESSLYAPPS Related episodes: Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min 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

You can't always get what you want. In fact, getting exactly what you want may hinder your growth and creativity in the long run. Most of us in the cafe space work within constraints of budget, time, space, and capacity, and that is actually something to celebrate. On today's shift break we will be talking about why embracing and even applying constraints is the key to unlock your own, and your coffee shop's potential. Related episodes: SHIFT BREAK: Before you Expand 240 : What to do before your Build your Bar 181 : Organizational Self-Knowledge blog : Simplicity is the MVP of the Cafe 327: Founder Friday! w/ Phuong Tran of Lava Java SHIFT BREAK: Turning Radius In my consulting work through KTTS Consulting, management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

The coffee market is much bigger than just specialty coffee. In fact specialty makes up just a fraction of coffee consumed globally. The advent of convenience coffee service is growing lock step with innovations in automation and that has historically make those of us in the more craft forward markets nervous. While I will readily admit to being one of those nervous and doubting people when it comes to convenience and automation, I also enjoy exploring the other side of a subject that can help balance my (maybe a whole industry's) dogmatic assumptions. To help us explore the value of these ideas and to connect to a frequently maligned segment of coffee drinkers we have returning guest and friend of the show, Tim Cox! Tim Cox is Marketing Manager for Franke Coffee Systems. He is a food and beverage professional with over 15 years of experience focusing on beverages and Specialty Coffee. With a career spanning diverse roles ranging from multi-unit retail management, restaurant ownership, product development for national brands such as 7-11, and marketing, Tim has developed his experience across multiple channels, including Specialty, QSR, and Convenience. In his role at Franke Coffee Systems, Tim is responsible for research & insights as well as product management. Here are just some of the things we cover: Tim's Career Transition The Value of Automation in Coffee Defining Specialty Coffee and Ethical Concerns The Importance of Accessibility in Coffee The forgotten segments of consumers we need to engage Automations impact on Hospitality Transferable Skills and Intentionality in Automation Balancing Excellence in Coffee with market access The Blurring Lines Between Commercial and Specialty Coffee How convenience and automation can help elevating the Average Expectation in Coffee Links: www.franke.com Tim on IG @booksandbanjos Related episodes: 445: EVOLUTION OF THE MACHINE-BARISTA RELATIONSHIP W/ RYAN WILLBUR OF SYNESSO COFFEE SYSTEMS 400 : The Values of Speed and Service w/ Jaime Denney of Scooter's Coffee 263 : Founder Friday w/ Mike McFall, Co-Founder of BIGGBY Coffee! 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major Cohen Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min 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

In this second part of our 2 part Founder Friday we switch gears with Doug Zell, founder of the iconic coffee company Intelligentsia Coffee. In the years that followed the acquisition of Intelligentsia, Doug entered into a new era of creativity related to food, coffee, and his passion for cycling. With his friend and fellow cycling enthusiast Chris St. Peter, they founded the Meteor. The vision began with a desire to create a beautiful environment that combines all the things they love under one roof: delicious ingredient-driven food, thoughtfully chosen wine, carefully prepared coffee, and, bicycles. The hope is to build a community that enjoyed these same pursuits. Their motto? - Espresso | Champagne | Chain Lube In this episode we focus on the this new venture, how it came to be, the challenges of a multifaceted concept, the lessons and wisdom earned from 20 years of coffee leadership, and how that, plus the same spirit to innovated and create, has helped the Meteor Succeed. We discuss: The chance meeting and common interests that started The Meteor Building a team of great people who understand different aspects of the business Keeping the menu and offerings tight and well-executed Why opening a coffee bar with just coffee and pastries may be challenging in today's competitive market. How creating a sense of community and connection is a rewarding aspect of running a multifaceted concept. Looking to the future of coffee shops and advise for those entering in to the market. Links: www.intelligenstia.com www.themeteor.cafe IG @doug.zell Related Episode: 448: Founder Friday! Part 1 "Switching Gears" | w/ Doug Zell of Intelligentsia and The Meteor! 387 : Innovation and Building a Better Coffee Business w/ Miranda Caldwell 179 : What you MUST Know About Employee Culture w/ Stan Slap 179 : What you MUST Know About Employee Culture w/ Stan Slap 329 : How to Teach Company Values to Your Staff Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min 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

The landscape of specialty coffee has been influenced by many people and companies over the last few decades. The foundations of the standards and methods we use now, at one time, were merely ideas waiting for someone to put them into action. In the class of companies operators that have championed that exploration one of the most influential was Intelligentsia Coffee under the leadership of founder Doug Zell. Doug Zell is the founder of Intelligentsia Coffee and the Meteor Cafe. In 1995 he and Emily Mange founded what was just a small roastery and cafe in Chicago. Through a passion for design, coffee, and innovative hospitality Intelligentsia became an iconic brand with retail locations and roasting operations across the country and an influence in coffee that has inspired countless professionals globally. Intelligentsia was an early innovator of Direct Trade, and has boasted progressive design and service concepts that have challenged the status quo of training and hospitality in the industry. Included in their staff of some of the best green buyers, baristas, and managers, including a WBC Champion. It is virtually impossible to measure the impact and contribution to coffee culture Intelligentsia has had and so much of it comes from the original values and goals that the company was founded on and the ability to develop a team to scale that vision. In this first part of our 2 part Founder Friday we will be talking with Doug and focusing on the years of 1995-2015 and the establishment and growth of Intelligentsia Coffee all the way up to the acquisition of the company by Pete's Coffee. In part 2 we switch gears with Doug and talk about how he pivoted to start the unique concept of The Meteor Cafe. We discuss: Doug's entry into coffee and the coffee business The original store, concept, and values Growing in Chicago and working to lead with design How Doug grew his leadership and the Why culture is a critical aspect of building a successful business Having confidence in your ideas and the ability to endure the challenges of a startup Competition's role in company culture and the barista craft Balancing local and national perception How expansion can creates opportunities for growth and economic success. Links: www.intelligenstia.com www.themeteor.cafe IG : @doug.zell Related episodes: 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee 401 : Founder Friday! w/ Jack Benchakul of Endorffiene in Los Angeles 017 : Founder Friday w/ Jonathan Rubinstein of Joe Coffee: Entrepreneurship | Coffee Business | Hiring | Barista Culture | Growth 375 : Founder Friday! w/ Roland Horne of WatchHouse 219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 444: Founder Friday! w/ Julia Peixoto Peters of Peixoto Coffee, Arizona 330 : Establishing Systems in Your Coffee Shop Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min 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