Podcasts about baristas

December 3, 2025: Today's episode breaks down six major shifts shaping the future of work: companies turning frontline employees into TikTok influencers, robotics transforming scientific labs into fully automated discovery engines, and the rapid rise of career minimalism as workers reject traditional career ladders. Instagram orders a full five-day return to the office while eliminating recurring meetings, Sundar Pichai warns that AI will disrupt every profession—including his own—and new research from Anthropic reveals how AI is reshaping engineering work from the inside. These stories show how culture, technology, and talent expectations are being rewritten in real time.

Today's NPC Prompts were:Barista, Lawful Good, Performer Background, Good at Chess, Charming, No Sense of Time.Inspired by a poem by "The Bathtub Mermaid" - If you happen to be at the cafe just before close, you will likely catch Celina Softshoe, dancing around the machines, making them gleam effortlessly as she sets the shop up for the next day. She is more willing to talk about the people that she sees each day than herself, but that attentiveness is part of her charm. If you want to get any information from her, ask her to a game of chess. Just don't plan to be anywhere for a few hours. It's very easy to lose track of time with her. Want to make a suggestion? Submit a form here: ⁠⁠https://forms.gle/oSMMhMWpvZcLdGPK7⁠⁠Reach out at ⁠Resonantmoon.com/npc-matchmaker⁠This project is for the ⁠⁠Dog Days of Advent 2025⁠⁠.Music is "Air Prelude" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

This Coffee Break is all about unpacking the big ideas from Peter Roberts episode. We get into why coffee pricing feels so broken, what the Specialty Coffee Transaction Guide is actually fixing, and how transparency could reshape the entire value chain. Plus: the wild world of flavoured vs infused vs co-fermented coffees (where is the line?), why young drinkers are obsessed with syrups, and Australia's brand new Barista, Latte Art, and Brewers Cup Champions. Coffee Break is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips, honest and unfiltered café reviews (eek), hospitality stories, and gate-kept coffee secrets. Want more coffee content? IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share<sid=4e8cead0-6644-4c4a-b419-28c825b1b236 Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Proudly sponsored by Eco Barista: https://www.ecobarista.com.au/ Apax Lab: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/ Riverina Fresh: https://www.riverinafresh.com.au/ LOVE yah ! Learn more about your ad choices. Visit megaphone.fm/adchoices

For the last 10 years The Barista League has been putting on competition/events that tap into the culture of the working barista and offers a fun environment that also showcases and celebrates the skills of the people who serve customers globally. In the current landscape where competition is increasingly isolated from reality and can easily be seen as a place to conform, perform TBL is a needed balance. Now they are taking the next step in their evolution and introducing a newer format and judging criterial born from their ten years of conversations with he baristas they hope to serve. and we are going to talk all about it with the founder, Steve Moloney! Steve is a long time coffee professional, barista, and 2x Swedish Barista Champion who for the last tan years has been leading the event and competition The Barista League. Criss crossing the globe every year Steve and the team get to see a wide variety and sampling of the various barista cultures that make coffee a wonderful and diverse landscape.  Today we are going to talk with Steve about: The purpose and evolution of The Barista League Why it is important to recognize the real elements of bar work Team competition and what it does to enhance professional development The need for expression and fun in coffee New format and criteria Measuring the customer experience  What should we strive for in shops to push coffee forward Links: www.thebaristaleague.com IG: @thebaristaleague   Related Episodes: 250 : Planning better Events w/ Steven Moloney of The Barista League SHIFT BREAK! How To Get The Most From a Coffee Event 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 162 : Discussing "Baristastainability" w/ Jenna Gotthelf of Counter Culture Coffee

This week we get captured by Bugonia. And that's it! All while drinking Barista. A double coffee porter by Burlington Beer Company, out of Burlington, Vermont. Subscribe to our Patreon for premium episodes! Like us on Facebook! Follow us on Apple Podcasts! Follow us on Spotify! Follow us on  Podbean! Follow us on Instagram! Follow us on TikTok! You can buy individual premium episodes on our Bandcamp! Send your questions and comments to sudsandcinemapodcast@gmail.com Logo and Artwork by @djmikeholiday

On today's Labor Radio Podcast Daily: We Rise Fighting shares a barista's firsthand account of community, care, and why Starbucks workers are standing strong. In labor history, twenty-five young women died in the 1910 Newark factory fire when locked doors blocked their escape. Quote of the day: Rose Schneiderman. @wpfwdc @AFLCIO #1u #UnionStrong #LaborRadioPod Proud founding member of the Labor Radio Podcast Network.

Warum ist der erste Kaffee des Tages für viele ein heiliger Moment? Host Marc Jäggi spricht mit Coffee-Man Claude Stahel über Rituale, Koffein-Mythen und die Frage, warum der Morgen erst beginnt, wenn die Tasse in der Hand liegt.

And we are back with the second part of our exploration of common barista myths! I have to say, the main point for both the owner and barista episodes is to encourage everyone to exercise a patience, humility, curiosity, and a sense that there may be more to a story that what we initially see. The culture of coffee shops is shaped on aspirations and passion, but also on assumptions that can damage, hold back, and make toxic an otherwise promising career or cafe. So with all that said I want to cover another set of myths that baristas (ie: future managers, owners, trainers etc) believe and what might be a better way to address what the myth is based on. We cover: Don't expect much from your boss We will cover: Don't expect much from your boss Gatekeeping is always negative Being a barista is my only option to work in coffee My standing in the community is my significance as a professional If I am not happy it is the business fault My work as a barista doe not make a difference Links: 570: Myths Baristas Believe Part 1 556: Myths Coffee Shop Owners Believe Part 1 559: Myths Coffee Shop Owners Believe Part 2 SHIFT BREAK! Get Your Cafe to Stand Out Without Losing Your Footing 331 : The 7 Deadly Sins of my Career SHIFT BREAK: Evil Owners and Lazy Baristas 531: Why the Rise Convenience Coffee is a Good Opportunity for Coffee Shops   Click here to register for our new webinar on December 5th 2025! "The Keys to the Shop: Principles for Cafe Success"   KEYS TO THE SHOP ALSO OFFERS 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  chris@keystothshop.com or book a free call now:  https://calendly.com/chrisdeferio/30min  SPONSORS 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  

Naoki Hiroshima さんをゲストに迎えて、Black Friday, エスプレッソマシン、iPhone Air, AI, 自動運転などについて話しました。 Show Notes モネとフーフー / しゃべる犬と猫 Monet&Foufou Can fish feel pain? That may be the wrong question. The Camelizer New Gaggia Classic E24 The next iPhone Air has reportedly been delayed LCB（低価格高速バス） The AirPods Pro 3 Flight Problem Zohran Mamdani-Donald Trump Oval meeting: What to know Elizabeth Warren Puts Amazon On After Mass Outages: "They Are Too Big" Welcoming The Browser Company to Atlassian A judge lets Google keep Chrome but levies other penalties ChatGPT Atlas No firm is immune if AI bubble bursts, Google CEO tells BBC Meta's chief AI scientist Yann LeCun reportedly plans to leave to build his own startup This baby with a head camera helped teach an AI how kids learn language Apple's Find My enables sharing location of lost items with third parties Waymo - From the road 藤井聡太とライバル伊藤匠が繰り広げた「異次元の攻防」

In today's episode, we're joined by Sarina Prabasi, Co-founder of Buunni Coffee – a business of two community-driven cafés and a wholesale roastery based in New York City.Sarina has had a remarkable journey from her native Nepal via Ethiopia to New York City. She's also had impressive career in social justice and sustainability, especially in her role as CEO of WaterAid USA.She founded Buunni Coffee in 2011 with her partner, Elias Gurmu, Their vision was to share exceptional Ethiopian coffee and hospitality with New Yorkers, while creating spaces that nurture connection, community and joy.In this conversation, Sarina reflects on the realities of starting a business, the immigrant experience, and what it means to build a meaningful community in a new city. We also unpack her memoir, The Coffeehouse Resistance: Brewing Hope in Desperate Times, highlighting how cafés can become places for connection with a deep sense of belonging.Credits music: "The Weight" by Eirra in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the showSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Comment des rencontres façonnent un parcours et vous emmènent de l'histoire aux relations internationales en passant par une ONG au Cambodge, une alternance chez Café Muda, un voyage en mode Wwoofing au sein d'une ferme de café au Kenya pour être au plus près des cerises de café, c'est l'histoire de N'Goné Sow, la fondatrice d'Habari que j'ai eu la joie de recevoir à mon micro. N'Goné ne pensait jamais entreprendre et pourtant, elle a créé Habari, qu'elle a tout d'abord imaginé comme une école dédiée au café à destination des professionnels afin d'acquérir les fondamentaux de la dégustation et de la préparation d'un bon café de spécialité. Depuis peu elle propose à la vente deux cafés qu'elle torréfie ici à Lille : Pachamama et Mambo Powa. N'Goné m'a offert le privilège de vivre une dégustation selon la méthode du cupping, qui permet de révéler la palette aromatique du café et c'était un moment où le temps a semblé suspendu. J'ai eu un énorme coup de coeur pour le Mambo Powa. Avec N'Goné nous avons parlé de devenir entrepreure, de trouver sa posture et un équilibre pour se créer des moments à soi, de l'écosystème qui accompagne la création d'entreprises dans la métropole lilloise et de la façon dont le café est entré dans sa vie. Si vous avez aimé cette conversation et que vous avez envie de soutenir ce travail qu'est la création d'un podcast indépendant, n'hésitez pas à vous abonner sur votre plateforme d'écoute, à le noter, à laisser un commentaire et à le partager autour de vous, c'est par ces actions que le podcast sera visible alors merci à vous ! Maintenant, je laisse la place à cette conversation puissante et sensible, que j'ai eu la joie d'enregistrer avec N'Goné.Bonne écoute ! Ses recommandations culturelles :Les chansons de Mylène Farmer et en particulier XXLLa série Gomorra Sa recommandation d'invités :Iris Rouche, de Neja Patisserie Montage et mixage réalisés par la talentueuse Pauline FilippelliHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Der Blog zum KaffeeKOMPASS-Podcast – Folge 78: Unsere Experten entern wieder das Testfeld und gehen mit Leidenschaft wieder ihrer Lieblingsbeschäftigung nach: Tüfteln, Checken, Fachsimpeln. Heute stehen ihnen dazu drei hochpräzise Qualitätsmühlen zur Verfügung. Zwei große ‚E‘ kennzeichnen Barista & Hommel-Kaffeesysteme-Geschäftsführer Michael Murschel und seinen Gesprächspartner Thomas „Tom“ Schulz, den Inhaber und Röstmeister der W&S Kaffee-Manufaktur: Expertise und Enthusiasmus. Beides sprüht dem Hörer der KaffeeKOMPASS Podcast-Reihe ab der ersten Sekunde entgegen, wenn zwei ausgewiesene Fachleute rund um das schwarze Gold fachsimpeln. Folge 78 möchten die beiden herausfinden, wie hoch die Reproduzierbarkeit bei bis zu 10 Shots ist, wenn man dabei mit hochpräzisen Mühlen aus dem Premiumsegment arbeitet. Milestones Folge 78 1. Ziel & Methodik: Bewertung von Qualität, Reproduzierbarkeit und Nutzererlebnis mit drei hochpräzisen Espressomühlen über Serien von bis zu 10 Double Shots. 2. Fokus: Optik, Textur, Geschmack, Flowrate, Konstanz, Refraktometerwerte; Einfluss von Tamp-Methode, Partikelverteilung, Antistatik und Kühlung. 3. Geräte-Setup Mühlen: La Marzocco Swan | Chiado Ref/Rev Titan | Mahlkönig E65 GBS/GPS 4. Maschine: La Marzocco Linea Mini R 5. Kaffee: Jean Hommel Cuvee 6 6. Querbefunde: Tamp, Druck, Einflüsse 7. Vergleich und Gesamtfazit Zusammenfassung Michael und Tom befinden sich in ihrer liebsten Umgebung: Dem Testlabor. Mit der La Marzocco Swan, der Chiado Ref/Rev Titan und der Mahlkönig E65 GBS/GPS stehen unseren Experten gleich drei hochpräzise Mühlen zur Verfügung, um die selbstgesteckte Mission zu erfüllen. Denn die beiden wollen herausfinden, wie es um die Reproduzierbarkeit bei einer Serie von jeweils 10 Shots bestellt ist, wenn, wie in diesem Fall, High-End-Mühlen zum Einsatz kommen. Wie immer bleibt es nicht nur bei einer reinen Testserie, denn wenn unsere beiden Enthusiasten an die Maschinen gehen, kommen für die Hörer natürlich auch immer haufenweise interessante Zusatzinformationen und Expertenwissen rum.

Part 1 If you asked a million people if they thought the surprise one of our listeners had for the woman he was dating was a good idea, NOBODY would say “YES!” Part 2 One of our listeners is a barista and says she did something she would NEVER normally do… but taking that risk got her a date with a hot customer and now she wants our assistance bringing him back one more time!See omnystudio.com/listener for privacy information.

Part 1 If you asked a million people if they thought the surprise one of our listeners had for the woman he was dating was a good idea, NOBODY would say “YES!” Part 2 One of our listeners is a barista and says she did something she would NEVER normally do… but taking that risk got her a date with a hot customer and now she wants our assistance bringing him back one more time!See omnystudio.com/listener for privacy information.

Part 1 If you asked a million people if they thought the surprise one of our listeners had for the woman he was dating was a good idea, NOBODY would say “YES!” Part 2 One of our listeners is a barista and says she did something she would NEVER normally do… but taking that risk got her a date with a hot customer and now she wants our assistance bringing him back one more time!See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

This week, the new addition to Storybook Land is open, the Disney Christmas special is coming to ABC and streaming, A fun holiday character is wandering Downtown Disney, Pixar Place celebrates 30 years of Toy Story, we talk to Director, Animator, and Tiki Enthusiast Paul Briggs, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. Check out all of our current partners and exclusive discounts at https://www.dlweekly.net/promos. News: This past Friday Storybook Land Canal Boats reopened with the new Tangled scene in the attraction. As guests pass by the tower during the day “When Will My Life Begin?” will play, with “I See the Light” playing after dark. The tower itself fits right in with the rest of the attraction and looks great! - https://www.micechat.com/427319-disneyland-update-wet-weather-holiday-lights-leadership-fights/ https://www.laughingplace.com/disney-parks/storybook-land-canal-boats-tangled/ The Christmas Special that was taped at the park last month has an air date on ABC, and Disney+, Hulu, and Disney YouTube. December 1st at 8pm eastern Derek Hough will host The Wonderful World of Disney: Holiday Spectacular, streaming the next day. The special will have appearances by Gwen Stefani, Coco Jones, Aloe Blacc, Good Charlotte, Mariah the Scientist, Nicole Sherzinger, Iam Tongi, Bebe Rexha, Tricia Yearwood and more. Special looks of upcoming movies, and performances from the Disney Parks will also be featured. - https://disneyparksblog.com/disney-experiences/disney-holiday-special-brings-star-studded-performances-across-parks-and-resorts/ A new interactive element has made its way from Disney Springs to Downtown Disney. Douglas Fir, a Christmas tree character, and not just a tree type, has begun making appearances around the shopping district. Douglas interacts with guests verbally, while rolling around the district. He is around daily at 11:30am-12pm, 12:30pm-1pm, and 1:30pm-2pm. - https://www.laughingplace.com/disney-parks/douglas-fir-makes-disneyland-debut/ The Pixar Place Hotel is celebrating 30 years of Toy Story with a gallery featuring the Art of Toy Story 30 Years and Beyond. The Great Maple also created a Toy Story themed confection made with 70 pounds of premium chocolate manufactured in France. - https://www.micechat.com/427319-disneyland-update-wet-weather-holiday-lights-leadership-fights/ Magic Key holders have some limited time experiences and savings coming for the holiday season. A “Letter to Santa” PhotoPass opportunity will be available from November 14 through December 20th from 1:30pm to 7:30pm at the Toontown Firehouse. The reserved dining area across from Blue Sky Cellar will return for the Festival of the Holidays, along with a special Sip and Savor Pass design for Key Holders. Commemorative pins and merchandise will also be on hand, exclusive to Magic Key holders. - https://www.laughingplace.com/disney-parks/disneyland-magic-key-holiday-2025-perks/ Zootopia 2 premieres in theaters November 26th. Clawhauser, the Zootopia Police Department's desk clerk, will be meeting and greeting guests in Disney California Adventure starting November 24th. Judy Hopps and Nick Wilde will still be on hand as well. In addition, a new Zootopia 2 experience premiered in the Animation Academy with the addition of Gary De'Snake. - https://www.laughingplace.com/disney-parks/clawhauser-disneyland-resort-california-adventure-zootopia-2/ If you count on your coffee from Starbucks in Downtown Disney, you may need to plan an alternative. Baristas from the Downtown Disney location have been on the picket line to improve labor practices. Starbucks Workers United represents 12,000 workers at 650 locations, including the Downtown Disney location. Until the strike is over, the location will remain closed. - https://www.disneyfoodblog.com/2025/11/10/downtown-disney-starbucks-suddenly-closed/#more-1082514 SnackChat: Wetzel's Pretzels - https://disneyland.disney.go.com/dining/downtown-disney-district/wetzels-pretzels/menus/snack/ Ballast Point - https://disneyland.disney.go.com/dining/downtown-disney-district/ballast-point-brewing-company/menus/lunch/ Discussion Topic: Director, Animator, and Tiki Enthusiast Paul Briggs Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Thousands of Starbucks baristas began an indefinite strike on November 13, the so-called “Red Cup day,” a major holiday-season marketing gimmick by the corporate coffee chain.

In dieser Folge sprechen Marc Jäggi und Coffeeman Claude Stahel über ein Thema, das viele zu Hause verzweifeln lässt: Wie gelingt der perfekte Espresso - wirklich perfekt? Claude erklärt, warum gute Bohnen entscheidend sind, wieso 25 Milliliter in 25 Sekunden nicht zufällig gewählt sind und wie man mit Präzision, Geduld und dem richtigen Brew Ratio den Barista-Moment auch in der eigenen Küche hinbekommt. Ein klarer, praxisnaher Espresso-Guide vom Mann, der's täglich lebt.

Our sponsor, FLESHLIGHT, can help you reach new heights with your self-pleasure. FLESHLIGHT is the #1 selling male sex toy in the world.Looking for your next pocket pal? Save 10% on your next fleshlight with Promo Code: 10EROTIC at fleshlight.com fleshlight.comfleshlight.comPlease support our show and get discounts on our favorite brands by using our sponsors' links here!EroticStoriesPodcast.comAdvertising/Collabs/Stories: sensualroleplayasmr@gmail.comIf you enjoy this podcast, remember to leave a review on your favourite listening platform.See you next week.Mia xErotic Stories: Where you can Immerse yourself in sensual storytelling, intimate roleplay, and immersive soundscapes. From whispers to wild fantasies, each episode is designed to ignite your imagination and heighten your senses. #Erotica #EroticStories #SexyStories #AdultStories #AudioErotica #EroticPodcast #EroticFiction #SpicyStories #SensualStories #NSFW #Podcasts #Storytelling #RomancePodcast #SexyAudio #SpicyAudio #EroticASMR #ASMRRoleplay #RoleplayPodcast #AudioRoleplay #WhisperAudio #ASMRCommunity #SoundFX #AudioDrama #ImmersiveAudio #FantasyAudio #SexyWhispers #EroticRoleplay #IntimateAudio

In today's episode, we're breaking down the dos and don'ts of signing a retail property lease – from due diligence and heads of terms to rent reviews and exit strategies.We'll speak with a leading broker and two real estate lawyers in London and New York to uncover how operators can navigate the small print, negotiate a fair deal, and protect themselves from personal exposure.Our guests are Russel Helbling, Managing Director, Katz & Associates, Jason Dunietz, Real Estate Group Chair, Helbraun & Levey, Ian Leigh, Partner, CBG.Credits music: "Talk About A Movie" by Z.M.A in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the showSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Founder of Fonzie Abbott, Dan Pappas, joined Luke Bradnam on 4BC Breakfast to celebrate winning "Queensland's Best Coffee Spot" in the 2025 Cityu Awards. Despite the celebration, the conversation highlights the challenges of the industry, noting that rising raw material costs haven't yet been fully passed on to the consumer.See omnystudio.com/listener for privacy information.

In a small town in northern Italy, there’s a barista who has been brewing espressos and serving coffees for more than 80 years. She’s still going strong as she turns 101 this weekend, with no intention of retiring. John Yang reports. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

In a small town in northern Italy, there’s a barista who has been brewing espressos and serving coffees for more than 80 years. She’s still going strong as she turns 101 this weekend, with no intention of retiring. John Yang reports. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

WBZ NewsRadio's Jay Willett has more.See omnystudio.com/listener for privacy information.

In the latest WSITH @talknorthpod, @russohockey and @anthonylapanta discuss the #mnwild's poor overtimes, when to unleash Zeev Buium, the solid play of Daemon Hunt and Russo's experience covering the Rivalry Series. Next live show: Nov. 18 at 7 pm at Splitrocks   from Aquarius Home Services Studio (www.aquariushomeservices.com) Supported by: Aquarius Home Services (www.aquariushomeservices.com/) Royal Credit Union (www.rcu.org/) Twill Edina Galleria  OnX Maps (www.onxmaps.com/) Clamshell Beach Resort (www.cottagesonwhitefish.com/) Stretchlab (www.stretchlab.com)

Hear about the fascinating journey of DJ Mejmi (violin and vinyl!) and the high-stakes producer competition where local DJ have just one hour to create a track from samples for a chance at a €500 career boost! It's all part of shaking up Corks night time scene Daragh Veale, Chair Of Electronic Music Council tells PJ. Look out for Coffee House Lates Nov 27th & 28th Hosted on Acast. See acast.com/privacy for more information.

Anna Wincek is this year's Barista Of The Year for Biggby Coffee.  Fred spoke with her about the tremendous attitude she brings to work each day.

Baristas VS The Billionaires Director Mark Mori joins the show. Do you want to host a showing? The Movie Link Press Kit and more is here. Check out StarbucksUnited Website - You can be a part of history, Take A Stand! Thanks to MLPA  CWA  BACLocal4 INKY  UAW2209  

UPDATE YOU CAN HELP EOIN! If you vote for him, he will be the top Barista in Ireland/England/Scotland/Wales also!!!! Please support our man here (use filtercork@gmail.com for his email on the form) PJ talks to Eoin who has just been named La Marzocco Barista Hero for the entire island of Ireland. He explains what it takes to make a REALLY good coffee. Hosted on Acast. See acast.com/privacy for more information.

En este episodio analizamos una jornada repleta de temas clave que impactan desde los mercados hasta el espacio aéreo y la inteligencia artificial:

Unionized Starbucks baristas could be heading for the picket lines next week, just in time for one of the chain's busiest days. For more, KCBS's Holly Quan spoke with Bloomberg's Redd Brown.

At this show we believe that the onus for setting people up for success and being the chief servant of those above them is squarely on the leader or owner of the cafe. they have more power, say, and responsibility. With that said we must not pretend that they are the only ones who have power, authority, influence or responsibility. Baristas also have these things and how well they do in their career or how good they feel about the work they do is in no small part based on stewarding the things they have taken on when choosing to represent the coffee, the company, and the well being of their co-workers and guest. How well a barista does here can determine what future leadership in cafes looks like. But there are some beliefs we need to address. Today on the show we venture into the world of myths that baristas believe and breakdown the nuances surrounding many assumptions that take root that are not always so helpful in producing the kind of positive change we want to see advanced in coffee. We cover: The owner is probably exploiting you The cafe is where I get to express myself I don't owe anyone my emotional labor Customers are the worst educating myself in coffee and success in competitors means I am a good barista This is my bar Related episodes: Baristas Are Not Magic 561: How to Motivate Baristas SHIFT BREAK! How Not To Be a Jerk When Training Baristas SHIFT BREAK: Evil Owners and Lazy Baristas The Barista Slump : Thoughts on how to deal with times of love-loss, uncertainty, hardship, and weariness in your coffee career 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career Reasonable Expectations

Michelle Eisen, barista-turned-organizer from Buffalo's first unionized Starbucks, breaks down how Workers United grew from one store to hundreds—and why the real fight now is over pay, scheduling, and the right to keep your piercings. She pushes back on what she calls "the most aggressive union-busting in modern labor history." Plus, examples of great journalism from The Daily on the Hole in The White House and The Atlantic on The Death Train. Also: a Spiel on tariffs, psyops, and Meet the Press mind games. Produced by Corey Wara Production Coordinator Ashley Khan Email us at ⁠⁠⁠⁠thegist@mikepesca.com⁠⁠⁠⁠ To advertise on the show, contact ⁠⁠⁠⁠ad-sales@libsyn.com⁠⁠⁠⁠ or visit ⁠⁠⁠⁠https://advertising.libsyn.com/TheGist⁠⁠⁠⁠ Subscribe to The Gist: ⁠⁠⁠⁠https://subscribe.mikepesca.com/⁠⁠⁠⁠ Subscribe to The Gist Youtube Page: ⁠⁠⁠⁠https://www.youtube.com/channel/UC4_bh0wHgk2YfpKf4rg40_g⁠⁠⁠⁠ Subscribe to The Gist Instagram Page: ⁠⁠⁠⁠GIST INSTAGRAM⁠⁠⁠⁠ Follow The Gist List at: ⁠⁠⁠⁠Pesca⁠⁠⁠⁠ ⁠⁠⁠⁠Profundities | Mike Pesca | Substack⁠⁠⁠⁠

New data from hiring platform Indeed reveals that hospitality, visa sponsorship and roles that offer flexibility are dominating the job searches, seeing the most growth in Ireland this year. These findings come as Indeed hosts its annual FutureWorks event in Dublin last week, where hiring professionals will hear from guest speaker Bob Geldof on how leadership and teamwork can change the world, as well as getting a preview of Indeed's new suite of AI-powered tools. Hospitality and service jobs feature prominently among the top growing searches. "Barista" takes the number one spot on the list, reflecting the ongoing growth of coffee culture in Ireland, while "hotel" ranked third, and searches for "receptionist" and "kitchen porter" also made the top ten. This comes as a VAT reduction for the sector was announced in the most recent Budget, which may support further hiring expansion across hotels, cafés, and restaurants. Meanwhile, searches for "Ireland visa sponsorship" ranked second, highlighting the country's strong appeal to international talent, particularly amidst visa rules tightening in some other countries. Almost 14% of searches on Indeed's Irish site now come from abroad, while 42% of workers in Ireland have foreign work experience (reflecting both the inflow of international workers and the experience gained abroad by Irish jobseekers). Employment permits issued reached record highs in 2024, underlining the openness from employers to sponsoring overseas candidates. Flexibility continues to be a defining feature of Ireland's job market, with searches for "remote" and "work from home" roles also featuring on the list. Indeed data shows that almost 1 in 5 (17%) job postings in Ireland now mention remote or hybrid options, sustaining the post-pandemic shift toward flexible working. Likewise, interest in part-time opportunities remains high, with roles like these being of particular interest to students, parents and caregivers seeking roles that can fit around their lifestyle and other commitments. Yet even with these emerging trends, the most common overall search on Indeed remains a "blank" query, where job seekers enter a location but leave the job title empty. This signals both career uncertainty and openness among job seekers exploring new directions, a gap that Indeed aims to address through its latest product innovations. Conor McCarthy, Vice President at Indeed, commented: "This year's top growing searches show us what jobseekers value most: opportunity, flexibility and mobility. The rise in hospitality and visa sponsorship searches reflects both a resilient domestic sector and strong global interest in Ireland's labour market. Meanwhile, demand for remote and work-from-home roles indicates a flexible work trend that's here to stay." "The prevalence of blank searches tells us many people are open to change but unsure where to start. With this new suite of products, we're aiming to help job seekers explore their options confidently and to help employers connect with the right talent quickly." The top growing job search terms on Indeed in Ireland for 2025: 1. Barista 2. Ireland visa sponsorship 3. Hotel 4. Receptionist 5. Part-time no experience 6. Kitchen porter 7. Marketing 8. Electrician 9. Cleaner 10. Sales assistant 11. Warehouse operative 12. Cleaning 13. Childcare 14. Security 15. Remote 16. Healthcare assistant 17. Administration 18. Part time 19. Warehouse 20. Retail 21. No experience necessary 22. Chef 23. General operative 24. Driver 25. Work from home

In today's episode we're delighted to be speaking with Yannis Apostolopoulos, CEO of the Specialty Coffee Association.First established in the 1980s, the SCA is the largest coffee trade body globally and represents thousands of coffee professionals – from producers to baristas – all over the world.In this conversation, Yannis discusses the evolution of the SCA and its ongoing efforts to make coffee more sustainable, equitable, and resilient, through research, standards, and education. He also shares his perspectives on the key challenges and opportunities in the industry, from climate change and sustainability to navigating economic uncertainty and the evolving role of technology and AI.Credits music: "I Wish You Love" by Mimi Rose in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the showSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

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Fluent Fiction - Italian: The Coffee Bar Caper: How a Barista and Historian Solved a Theft Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-10-21-22-34-02-it Story Transcript:It: L'autunno era arrivato a Roma, e con esso una leggera brezza faceva danzare le foglie nei vicoli affollati.En: Autumn had arrived in Roma, and with it, a light breeze made the leaves dance in the crowded alleys.It: Al centro della città, un vivace bar espresso accoglieva clienti da ogni dove.En: In the center of the city, a lively espresso bar welcomed customers from everywhere.It: Le pareti color terracotta del bar erano ornate di opere d'arte che cambiavano ogni mese, grazie alla passione di Marcella, la proprietaria.En: The terracotta-colored walls of the bar were adorned with artworks that changed every month, thanks to the passion of Marcella, the owner.It: Alessandro si era trasferito recentemente in città e lavorava come barista.En: Alessandro had recently moved to the city and worked as a barista.It: Quel mattino, mentre il profumo del caffè appena macinato riempiva l'aria, notò che la pittura più pregiata, una vera rarità appesa proprio sulla parete di fronte alla macchina del caffè, non c'era più.En: That morning, as the aroma of freshly ground coffee filled the air, he noticed that the most precious painting, a true rarity hanging right on the wall opposite the coffee machine, was no longer there.It: Gianna, una cliente di lunga data e storica dell'arte, era lì sorseggiando il suo cappuccino quando Alessandro le raccontò l'accaduto.En: Gianna, a longtime customer and art historian, was there sipping her cappuccino when Alessandro told her what had happened.It: Lei si guardò intorno, scrutando ogni cliente con il suo occhio attento.En: She looked around, scrutinizing every customer with her keen eye.It: "Alessandro, con così tanta gente che viene e va, potrebbe essere chiunque", disse Gianna, mescolando lentamente il suo caffè.En: "Alessandro, with so many people coming and going, it could be anyone," said Gianna, slowly stirring her coffee.It: Alessandro decise di agire.En: Alessandro decided to take action.It: Doveva dimostrare a Marcella e a se stesso che poteva gestire la situazione.En: He needed to prove to Marcella and to himself that he could handle the situation.It: Chiese aiuto a Gianna, e insieme iniziarono a osservare con attenzione gli avventori abituali del bar.En: He asked for Gianna's help, and together they began to closely observe regular patrons of the bar.It: Sapevano che dovevano essere discreti.En: They knew they needed to be discreet.It: Dopo vari giorni, sospettavano di un cliente regolare, un uomo silenzioso che spesso stava seduto in un angolo, sempre con un libro d'arte tra le mani.En: After several days, they suspected a regular customer, a quiet man who often sat in a corner, always with an art book in his hands.It: Alessandro e Gianna decisero di affrontarlo.En: Alessandro and Gianna decided to confront him.It: "Ciao, posso sedermi un momento?"En: "Hello, can I sit for a moment?"It: chiese Alessandro, cercando di essere amichevole mentre Gianna restava in attesa.En: asked Alessandro, trying to be friendly while Gianna stayed on standby.It: L'uomo annuì, e Alessandro iniziò a parlare delle opere che solitamente Marcella esponeva.En: The man nodded, and Alessandro began talking about the works that Marcella usually displayed.It: Ad un certo punto, l'uomo fece un commento dettagliato sulla pittura scomparsa, menzionando una parte del dipinto che non era visibile a tutti.En: At one point, the man made a detailed comment about the missing painting, mentioning a part of it that wasn't visible to everyone.It: "Come fai a sapere questo?"En: "How do you know this?"It: chiese Gianna, il suo tono stringente.En: asked Gianna, her tone pointed.It: Il silenzio cadde su di loro.En: Silence fell over them.It: L'uomo balbettò, cercando scuse, ma era troppo tardi.En: The man stammered, trying to make excuses, but it was too late.It: Le sue parole lo avevano tradito.En: His words had betrayed him.It: Con l'evidenza raccolta, riuscirono a recuperare la pittura.En: With the evidence collected, they managed to recover the painting.It: Marcella era incredula e felicissima di ritrovare il tesoro perduto.En: Marcella was incredulous and overjoyed to recover the lost treasure.It: Ringraziò Alessandro e Gianna con tutto il cuore.En: She thanked Alessandro and Gianna wholeheartedly.It: Da quel giorno, il bar non era solo un luogo di caffè e arte, ma anche di chiacchiere su come un giovane barista e una storica dell'arte avevano risolto il mistero.En: From that day on, the bar was not only a place for coffee and art but also for chatter about how a young barista and an art historian had solved the mystery.It: Alessandro era ora più sicuro di sé, apprezzato e parte della comunità.En: Alessandro was now more confident, appreciated, and part of the community.It: Aveva imparato l'importanza di ascoltare il suo istinto e collaborare con gli altri.En: He had learned the importance of trusting his instincts and collaborating with others.It: E così, mentre le foglie continuavano a danzare fuori dalla finestra del bar, la vita in quel angolo di Roma riprese il suo corso, vivace e accogliente.En: And so, while the leaves continued to dance outside the bar's window, life in that corner of Roma resumed its course, lively and welcoming. Vocabulary Words:the breeze: la brezzacrowded: affollatothe painting: la pitturathe alley: il vicoloto adorn: ornarelively: vivacethe wall: la pareteprecious: preziosarare: rarathe aroma: l'aromafreshly ground: appena macinatoto scrutinize: scrutarethe customer: il clienteto trust: fidarsithe historian: lo storicodiscreet: discretoto confront: affrontareto stammer: balbettarethe evidence: l'evidenzathe treasure: il tesoroincredulous: incredulooverjoyed: felicissimato prove: dimostrareto recover: recuperareto handle: gestirequiet: silenziosohabitual: abitualedetailed: dettagliatoto mention: menzionarevisible: visibile

Today's episode is the second instalment in our two-part feature exploring the opportunity for Australian-grown coffee.In part one, we looked back at the history, commercial viability, and sustainability potential of Australian coffee farming. In this episode, we're turning our attention to what lies ahead and the developments that are shaping the next chapter for Australian coffee.We'll hear from scientist Tobias Kretzschmar about new coffee varietals being developed with Southern Cross University, and David Kennedy, Founder of Bun Coffee about how Australia's specialty scene is embracing home-grown coffee.Credits music: "Nothing is Forever" by Australian artist Georgia Mooney in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the showSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Baristas are dealing with unhappy people, a weak jobs report likely to bring lower Fed rates, and more women than ever are the big breadwinners. Plus some furloughed workers getting recalled, while waterfront property sales are on hold due to the government shutdown. Plus plus AI gone wrong and student loan issues for people in their 50's.

In this episode, we sit down with Sam Grant, Head of Sales for the Americas at Hemro Group — the company behind Mahlkönig, Ditting, Anfim, and Hey Café — to talk about how technology and craft coexist in modern coffee. We trace Sam's path from retail to coffee equipment sales, exploring what he's learned from connecting baristas, roasters, and engineers around the world. At its heart, this conversation isn't just about grinders — it's about growth, adaptation, and learning from people who approach coffee differently. From the rise of automation to the art of keeping things human, we unpack how technology can either replace or empower craft, and how curiosity and humility keep you evolving in an industry that never stops changing.

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Jake and Timon were confronted at pickleball, Brad asks almost useless trivia, and Jake suddenly wants to try Pilates. Check out Good Ranchers and use code GRKC http://bit.ly/3KV86YU Check out Main Street Roasters and use code GRKC at check out for a 10% discount! https://mainstreetroasters.com Ghostrunners merch: https://bit.ly/399MXFu Become a Patron and get exclusive content from Jake & Brad: https://bit.ly/2XJ1h3y Follow us on Instagram: http://bit.ly/33WAq4P Leave us a voice memo and ask a question: https://anchor.fm/jake-triplett/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Click Here to ask your book writing and publishing questions!A single question on a cold Hudson Valley walk: What if there's a body in that hunter's tent? sparked the debut thriller The Gallagher Place by Julie Doar. In this episode, we chat about how she wrote the first draft by instinct, then shifted gears into precision: charting dates, timelines, and cause-and-effect until every twist landed in a way that made sense. When the manuscript worked its way to 100K+ words, cutting became an act of getting clarity on what stays, what goes, and how much weight the opening chapter really has to carry.As it turns out, her years working at Starbucks trained the same muscles that make a thriller work: anticipating and executing under pressure. We talk about turning that fast-twitch instinct into a writing rhythm, plus the art of finishing one idea before chasing the next.We also chat about how querying parallels sales strategy: staggering submissions, treating rejections as market data, and refining pages until they convert. The mindset shift from “why not me?” to “what did I learn?” keeps momentum alive until the right agent says yes. ✍️ You've Been Thinking About This Book Forever. So let's start writing (for real this time). No incense, inspirational playlists, or fancy mantras. Just a clear, doable plan to get your nonfiction or memoir draft written in 33 days.

Yeah sure your staff take the customer's order, give them the change, and direct them to the pick up area, but you want more! Trouble is, even though you have talked about it and told them, you don't see a change. What gives?! Today on Shift break we will be talking about the often desired, always vaguely communicated, and angst inducing topic of how to get baristas to meaningfully engage your customers. The goal is to help you take this on as a collaborative project, one in which much of the onus rests first on yourself and then the staff.  Related Episodes:  527: Thoughts on How to Approach Training and Onboarding 018: Hiring, Culture, and the Future of your Shop Motivating Staff Through Culture 291 : What to do if Your Baristas Wont Listen to You   HIRE KTTS 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  chris@keystothshop.com 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