Podcasts about baristas

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

In questa intervista scopriamo la storia di Thomas P., un ragazzo che, partendo da un lavoro come barista e senza un titolo di studio avanzato, ha trasformato completamente la propria vita grazie alla curiosità, alla disciplina e a un mindset determinato. Un racconto di passione, studio e crescita personale: da notti passate sui corsi online alle prime opportunità nel mondo della programmazione e dell'intelligenza artificiale. Un episodio che mostra come la conoscenza oggi sia accessibile a tutti e che il successo non dipende da dove parti, ma da quanto sei disposto a imparare e a cambiare. _________

Fairtrade, Bio, Rainforest - beim Kaffeekauf wimmelt es von Labels. Doch was steckt wirklich dahinter, und wann lohnt sich das Vertrauen mehr als ein Gütesiegel? Kaffee-Experte Claude Stahel erklärt, warum kleine Röstereien oft ehrlicher arbeiten als grosse Zertifizierer - und weshalb nicht jedes fehlende Label ein schlechtes Zeichen ist.

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

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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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Nachhaltigkeit bei Kaffee bedeutet, dass Anbau, Verarbeitung und Konsum umweltfreundlich, sozial gerecht und wirtschaftlich tragfähig gestaltet werden. Dazu zählen faire Löhne für Kaffeebauern, umweltschonender Anbau (z.?B. ohne Pestizide), transparente Lieferketten und ressourcenschonender Konsum (z.?B. durch Mehrwegbecher oder energieeffiziente Maschinen).

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.

On today’s show: What was your town’s version of Rainbow’s End? Ben revealed he used to run through pee-filled tunnels in Masterton... Megan debates whether a barista complimenting her vibe and jacket was flirting or just good customer service. The team discusses the awkwardness of communicating with children under ten, especially during their upcoming 24-hour handball fundraiser. Listeners share stories of having difficult or embarrassing names, including celebrity name overlaps and unusual spellings. Paul Ego drops by and shares chaotic travel stories about cast member Josh Thompson. Are enthusiastic recommendations actually just spoilers? Instagram: @THEHITSBREAKFAST Facebook: The Hits Breakfast with Jono, Ben & MeganSee omnystudio.com/listener for privacy information.

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.

By Wo Chan Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today's episode is the first in a two-part feature exploring the opportunity and future potential for Australian-grown coffee.While coffee is typically cultivated in tropical, high-altitude regions, producers in Australia have been able to nurture coffee trees in the country's subtropical lowlands – where the mild climate and absence of many common coffee diseases offer unique opportunitiesIn part one, we speak with Rebecca Zentveld, Founder of Zentveld's Coffee Farm & Roastery in New South Wales. Rebecca also serves as President of the Australian Grown Coffee Association, and in this conversation she explores the history, commercial opportunities, and sustainability potential of Australian coffee farming.In part two, we'll hear from Tobias Kretzschmar, a scientist at Southern Cross University, who's developing new varietals suited to the Australian climate, and David Kennedy from Bun Coffee, to learn how the specialty scene might soon be embracing more home-grown coffee.Credits music: "War Romance" 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

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.

Grinding is one of the most important – yet often overlooked – elements of the coffee-making process. It's a precise science that directly influences flavour and consistency, and often is the difference between an unforgettable coffee and a mediocre cup.As consumer tastes and expectations evolve, grinding equipment too is advancing. So what does the future look like for grinding technology – both behind the bar and in the home?To explore this we're speaking with Arnaldo Rodrigues, Head of Innovation and Technology, Hemro Group, Marco Tesconi, Group Category Manager, Cimbali Group and Douglas Weber, Founder, Weber Workshop.Credits music: "I'm Fine" by Bobbi Stella 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

This week, we're diving into Starbucks' viral "Charlie Kirk" name drama

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  

From Barista to Wealth Planners for Small Business Owners New Interview guest- Brandon & Amanda Neely CFP. I'm happy to have The Neeley's join me for a one-on-one interview! They've got experience running a small business just like yours or the one you might run one day. Tune in and as we'll be discussing the story of tragedy in their business, how they recovered and what they learned from my latest book. This is a ‘must see event' for anyone who owns or will own a business one day. Set yourself a reminder on YouTube here: https://youtu.be/1H4uPZ9r1s0 It will be going live Monday September 29, 2025 at 1 PM Atlantic Time 12 Noon Eastern Time See you there! David C Barnett **** - Join David's email list so you never miss any new videos or important information or insights, RECEIVE 7 FREE GIFTS!!- https://www.DavidCBarnettList.com **** Do Business with David using these incredible internet links... - David's Blog where you can find hundreds of free videos and articles, https://www.DavidCBarnett.com - Book a call with David and let him help you with your project, https://www.CallDavidBarnett.com - Learn how to buy a successful and profitable business in a risk-controlled way https://www.BusinessBuyerAdvantage.com - Get help selling your business, https://www.HowToSellMyOwnBusiness.com - Get better organized in your business, https://www.EasySmallBizSystems.com - Learn to make better cash flow forecasts and write incredibly effective business plans from scratch!, https://www.BizPlanSchool.com - Learn to build an equity asset with insurance! visit https://www.NewBankingSolution.com -Did you sign up for an expensive Merchant Cash Advance for your business and now struggle to make the payments? Find out how you can negotiate your way out at https://www.EndMyMCA.com

W tym odcinku odpowiadam na pytanie, które często słyszę od znajomych: „Krzysiek, ale za co właściwie kochasz tę kawę?”.Linki:- Strona domowa- Instagram | X/Twitter- Przycisk „Sprawdzam!” – pobieram e-book!- Mój drugi podcast „Bo czemu nie?”- #001 – Kto? Co? I dlaczego kawa?Partnerzy:- Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!)Prowadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:(00:00:12) INTRO(00:00:45) Wstępniak(00:02:04) Kawa to ludzie(00:09:25) Na dzień dobry

In today's episode, we catch up with Marco Feliziani, CEO of iconic Italian coffee equipment manufacturer, Simonelli Group.Founded in 1936 by Orlando Simonelli, the company grew under the leadership of Marco's father, who helped drive its early international expansion. Today, Simonelli Group operates in over 135 countries and encompasses three key brands – Nuova Simonelli, Victoria Arduino, and 3Temp.In this deeply personal conversation, Marco reflects on the values and lessons passed down from his father, and how that legacy continues to shape the business today. He also shares how coffee technology is becoming more intuitive, amplifying barista craft and creativity, and why, in his words, “the future of coffee is being written now."Credits music: "Not Mine" by Alessia Piermarini 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

Fluent Fiction - Mandarin Chinese: Heroic Brew: A Barista's Courage on Mid-Autumn Eve Find the full episode transcript, vocabulary words, and more:fluentfiction.com/zh/episode/2025-09-25-07-38-20-zh Story Transcript:Zh: 天津咖啡烘焙坊里，秋天的气息弥漫开来。En: In the Tianjin coffee roasting shop, the scent of autumn fills the air.Zh: 这是中秋节的前夕，店里装饰着大大的月饼展示，空气中飘着浓郁的咖啡香气。En: It is the eve of the Mid-Autumn Festival, and the shop is decorated with large mooncake displays, while the rich aroma of coffee lingers in the air.Zh: 维是这家咖啡坊的咖啡师，他总是全心投入工作，但心中却觉得不如其他同事，比如他那自信满满的同事修。En: Wei is a barista at the coffee shop, and he always immerses himself in his work wholeheartedly, though he feels he's not quite like his colleagues, such as his confident coworker Xiu.Zh: 常客莲正坐在窗边，一边享受她最喜欢的异国茶，一边看着外面慢慢落下的黄叶。En: Regular customer Lian is sitting by the window, enjoying her favorite exotic tea while watching the yellow leaves slowly fall outside.Zh: 她总是热情地和店员聊天，特别是维，因为她总是被他专注的眼神吸引。En: She always chats enthusiastically with the staff, especially with Wei, because she is always drawn to his focused gaze.Zh: 店里忙碌而温暖，维在吧台后忙来忙去，准备着各式各样的饮品，突然，他发现莲起身走向柜台，神情慌张。En: The shop is bustling yet warm, and Wei is busy behind the counter, preparing a variety of drinks.Zh: “怎么了？”维问，心中有些担忧。En: "What's wrong?" Wei asked, feeling a bit worried.Zh: “我误食了含坚果的东西，我对坚果过敏。”莲艰难地回答道，她开始出现呼吸急促的症状。En: "I accidentally ate something with nuts, and I'm allergic to nuts," Lian replied with difficulty as she began showing symptoms of shortness of breath.Zh: 维的心跳骤然加快，他感觉责任重大。En: Wei's heart suddenly sped up, and he felt a heavy responsibility.Zh: 他知道自己不能让恐惧阻止他，必须冷静下来。En: He knew he couldn't let fear stop him and had to remain calm.Zh: 他想起曾经学习的急救措施，迅速在柜台下找到急救箱。En: He recalled the first-aid procedures he had learned and quickly located the first-aid kit under the counter.Zh: 修也马上意识到情况的紧迫，立即掏出手机拨打急救电话。En: Xiu also realized the urgency of the situation and immediately took out his phone to call for emergency help.Zh: 此刻，维需要做出决定，用他学到的知识去帮助莲。En: At this moment, Wei needed to make a decision, using his knowledge to assist Lian.Zh: 掌心有些汗湿，维小心地拿起了急救箱中的肾上腺素注射器。En: With slightly sweaty palms, Wei carefully took out the epinephrine injector from the first-aid kit.Zh: 他深吸一口气，脑海中闪过如何使用的步骤。En: He took a deep breath, with the steps to use it flashing through his mind.Zh: 虽然他有些怀疑自己，但这一刻他比以往任何时候都更加坚定和专注。En: Although he had some self-doubt, at this moment, he was more determined and focused than ever before.Zh: 注射的一瞬，时间仿佛定格。En: At the moment of injection, time seemed to freeze.Zh: 维抬头看到莲开始呼吸得稍微顺畅。En: Wei looked up to see Lian begin to breathe slightly more easily.Zh: 虽然还有些虚弱，但生命体征稳定了下来。En: Although still somewhat weak, her vital signs had stabilized.Zh: 救护车的警笛声随之而来，医护人员接管了现场。En: The sound of the ambulance siren came soon after, and medical personnel took over the scene.Zh: 莲感激地握住维的手，轻声说：“谢谢你，维。”En: Lian gratefully held Wei's hand and softly said, "Thank you, Wei."Zh: 修拍拍维的肩膀，微笑着说：“做得好，兄弟。你救了她。”En: Xiu patted Wei on the shoulder and smiled, saying, "Well done, brother. You saved her."Zh: 经过这场突发事件，维感受到了一种从未有过的自信。En: After this unexpected incident, Wei felt a newfound confidence.Zh: 他意识到，不需要和修比较，自己也可以在关键时候挺身而出。En: He realized that he didn't need to compare himself to Xiu; he too could step up in critical moments.Zh: 咖啡坊又恢复了忙碌而舒适的气氛，但此次事件却深深刻在了维的心中。En: The coffee shop returned to its bustling yet cozy atmosphere, but this event was deeply etched in Wei's heart.Zh: 维的一次勇敢行动，不仅赢得了他人的尊重，更让他自己重拾信心。En: His act of bravery not only earned him respect from others but also helped him regain his self-confidence.Zh: 在这个中秋节，月亮格外明亮。En: This Mid-Autumn Festival, the moon shone especially bright. Vocabulary Words:scent: 气息fills: 弥漫开来festival: 节decorated: 装饰着mooncake: 月饼lingers: 飘immerses: 投入wholeheartedly: 全心exotic: 异国bustling: 忙碌approaching: 走向panicked: 慌张expression: 神情allergic: 过敏shortness: 急促responsibility: 责任procedures: 措施urgency: 紧迫decision: 决定injector: 注射器determined: 坚定focused: 专注freeze: 定格stabilized: 稳定siren: 警笛声medical personnel: 医护人员gratefully: 感激地incident: 事件confidence: 自信etched: 刻

Fluent Fiction - Norwegian: From Quiet Barista to Coffee Innovator: Sindre's Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2025-09-25-07-38-20-no Story Transcript:No: En skarp høstbris feide gjennom gatene i Oslo.En: A sharp autumn breeze swept through the streets of Oslo.No: Bladene dannet et gyllent teppe over fortauene.En: The leaves formed a golden carpet over the sidewalks.No: Den lille kaffebrenneriet i hjørnet av gaten var allerede fylt med liv.En: The little coffee roastery in the corner of the street was already filled with life.No: Den varme duften av nybrent kaffe fylte luften.En: The warm scent of freshly roasted coffee filled the air.No: Sindre, den stille baristaen, stod bak disken.En: Sindre, the quiet barista, stood behind the counter.No: Han drømte om å en dag starte sitt eget kaffebrenneri.En: He dreamed of one day starting his own coffee roastery.No: Med forsiktighet helte han nybrygget kaffe i små, hvite kopper.En: With care, he poured freshly brewed coffee into small, white cups.No: Hver blend han laget, var et lite kunstverk.En: Each blend he created was a little piece of art.No: En dag, mens Sindre jobbet, kom Kari inn.En: One day, while Sindre was working, Kari came in.No: Hun var en energisk kaffeblogger som lette etter nye steder og smaker for bloggen sin.En: She was an energetic coffee blogger searching for new places and tastes for her blog.No: Hun satte seg ved et hjørnebord.En: She sat at a corner table.No: Med et smil så hun rundt på de kunstneriske veggene.En: With a smile, she looked around at the artistic walls.No: Astrid, en annen stamkunde, satt ved vinduet med sin bærbare datamaskin.En: Astrid, another regular customer, sat by the window with her laptop.No: Hun la merke til Sindre fra tid til annen, men var dypt fokusert på arbeidet sitt.En: She occasionally noticed Sindre but was deeply focused on her work.No: Sindre hadde lagt merke til Kari.En: Sindre had noticed Kari.No: Hun snakket entusiastisk om kaffe til Astrid.En: She enthusiastically talked about coffee with Astrid.No: Han ønsket så gjerne å dele sin nye blend, men usikkerheten vokste i ham.En: He wanted so much to share his new blend, but uncertainty grew in him.No: Hva hvis hun ikke likte den?En: What if she didn't like it?No: Med et dypt pust fant han motet.En: With a deep breath, he found the courage.No: Han nærmet seg Kari med et lite brett.En: He approached Kari with a small tray.No: "Jeg hørte du liker kaffe," sa han forsiktig.En: "I heard you like coffee," he said cautiously.No: "Vil du prøve en ny blend jeg har laget?En: "Would you like to try a new blend I made?"No: "Kari så overrasket opp.En: Kari looked up, surprised.No: "Selvfølgelig," smilte hun, nysgjerrig.En: "Of course," she smiled, curious.No: Hun tok koppen og tok en liten slurk.En: She took the cup and sipped.No: Øynene lyste opp med en gang.En: Her eyes lit up immediately.No: "Dette er utrolig!En: "This is amazing!"No: " utbrøt hun, fullt av glede.En: she exclaimed, full of joy.No: "Hva har du gjort for å få den smaken?En: "What have you done to get that flavor?"No: "Sindre smilte bredt, full av lettelse og stolthet.En: Sindre smiled broadly, full of relief and pride.No: Han forklarte sin eksperimentelle bryggeprosess, hvordan han hadde balansert ristningsprofilene for å få frem de rike smakene.En: He explained his experimental brewing process, how he had balanced the roasting profiles to bring out the rich flavors.No: Kari skrev ivrig ned alt han sa, glad for å ha funnet noe unikt og bemerkelsesverdig.En: Kari eagerly wrote down everything he said, happy to have found something unique and remarkable.No: Etter at koppen var tom, så Kari på Sindre med et varmt smil.En: After the cup was empty, Kari looked at Sindre with a warm smile.No: "Jeg vil gjerne skrive om dette på bloggen min," sa hun.En: "I would love to write about this on my blog," she said.No: "Kan vi møtes igjen?En: "Can we meet again?No: Kanskje snakke mer om å samarbeide på noe?En: Perhaps talk more about collaborating on something?"No: "Sindre nikket, fylt av nyvunnet selvtillit.En: Sindre nodded, filled with newfound confidence.No: De byttet kontaktinformasjon.En: They exchanged contact information.No: Astrid kastet et kjærlig blikk bort til Sindre, glad for å se ham ta det steget.En: Astrid cast a loving glance at Sindre, happy to see him taking that step.No: Siden den dagen forandret mye seg for Sindre.En: Since that day, much changed for Sindre.No: Kari sin artikkel brakte flere kunder til kaffebrenneriet, alle nysgjerrige på hans spesielle blend.En: Kari's article brought more customers to the coffee roastery, all curious about his special blend.No: Sindre begynte å tro at kanskje drømmen om et eget sted en dag ville bli virkelighet.En: Sindre began to believe that perhaps the dream of having his own place would one day become reality.No: Kari lærte også å se potensialet i de mest beskjedne kafeene og de mest stille baristaene.En: Kari also learned to see the potential in the most modest cafes and the quietest baristas.No: Så, i hjørnet av Oslo, begynte en ny historie å spire over en felles kjærlighet til kaffe.En: Thus, in the corner of Oslo, a new story began to blossom over a shared love of coffee.No: Det var bare begynnelsen på et vakkert samarbeid, hvor både drømmer og smaksopplevelser kunne vokse og blomstre.En: It was just the beginning of a beautiful collaboration, where both dreams and taste experiences could grow and flourish. Vocabulary Words:breeze: brisswept: feidesidewalks: fortaueneroastery: kaffebrennerietfilled: fyltscent: duftenbrewed: nybryggetpieces: kunstverkenergetic: energiskblogger: kaffebloggerartistic: kunstneriskenoticed: la merke tilenthusiastically: entusiastiskcautiously: forsiktigsurprised: overrasketcurious: nysgjerrigsipped: slurkexclaimed: utbrøtrelief: lettelsepride: stolthetexperimental: eksperimentellebalanced: balansertprofiles: ristningsprofileneeagerly: ivrigremarkable: bemerkelsesverdigcollaborating: samarbeideconfidence: selvtillitglance: blikkpotential: potensialetblossom: spire

Fluent Fiction - Danish: Autumn Aroma: Freja's Bold Blend Brews Barista Success Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2025-09-25-22-34-02-da Story Transcript:Da: I hjertet af en lille dansk by, hvor de brune og gyldne blade dansede i vinden, lå en hyggelig kafferisteri.En: In the heart of a small Danish town, where the brown and golden leaves danced in the wind, lay a cozy coffee roastery.Da: Indenfor var luften varm og fyldt med den rige duft af nyristet kaffe.En: Inside, the air was warm and filled with the rich scent of freshly roasted coffee.Da: Freja var i gang med sin morgenrutine, som en passioneret barista, midt i dette duftende eventyrland.En: Freja was in the midst of her morning routine, as a passionate barista, in this fragrant wonderland.Da: Men denne efterårsdag var ikke som de andre.En: But this autumn day was not like the others.Da: Freja drømte om at skabe en unik efterårs-inspireret kaffeblanding, der ville imponere hendes chef, Mikkel, og især en kendt kaffeanmelder ved navn Lars.En: Freja dreamed of creating a unique autumn-inspired coffee blend that would impress her boss, Mikkel, and especially a well-known coffee critic named Lars.Da: Hun vidste, at dette kunne være hendes chance for at sikre sig en eftertragtet forfremmelse.En: She knew this could be her chance to secure a coveted promotion.Da: Men Freja havde en hemmelig udfordring; hun kæmpede med kraftig høfeber.En: But Freja had a secret challenge; she struggled with severe hay fever.Da: Hver gang de nyristede bønner blev malet, fløj pollen og støv igennem luften og gjorde det svært for Freja at fokusere.En: Every time the freshly roasted beans were ground, pollen and dust flew through the air, making it difficult for Freja to focus.Da: Hun nøs konstant, og hendes næse løb uophørligt.En: She sneezed constantly, and her nose ran continuously.Da: Det var umuligt for hende at stole på sine sanser.En: It was impossible for her to trust her senses.Da: Det bekymrede hende, for hvordan kunne hun skabe en perfekt blanding uden at kunne smage eller dufte ordentligt?En: This worried her because how could she create a perfect blend without being able to taste or smell properly?Da: Alligevel måtte hun prøve.En: Nevertheless, she had to try.Da: Hun gik til Mikkel og hviskede, "Kan du dække for mig lidt?En: She went to Mikkel and whispered, "Can you cover for me a bit?Da: Jeg er nødt til at finde noget mod min høfeber."En: I need to find something for my hay fever."Da: Mikkel, der snart blev overvældet af kunder, nikkede uden tøven, men i Frejas fravær voksede køen konstant.En: Mikkel, soon overwhelmed by customers, nodded without hesitation, but in Freja's absence, the line steadily grew.Da: Hun tog en dyb indånding og tænkte: Nu, eller aldrig.En: She took a deep breath and thought: Now or never.Da: Hun gik tilbage til sit arbejdsområde, nu med en ny plan.En: She returned to her workspace, now with a new plan.Da: I stedet for at stole på sine forstyrrede sanser, ville hun bruge sin hukommelse af smag og dufte, opbygget gennem årene.En: Instead of relying on her disrupted senses, she would use her memory of tastes and scents, built up over the years.Da: Hun kombinerede nøje sine yndlingsbønner og tilføjede en snert kanel og hasselnød for den indbydende efterårssmag.En: She carefully combined her favorite beans and added a hint of cinnamon and hazelnut for that inviting autumn flavor.Da: Lars dukkede op til smagstesten.En: Lars showed up for the taste test.Da: Frejas hjerte hamrede, men hun indsamlede al sin tillid og præsenterede sin kaffe.En: Freja's heart pounded, but she gathered all her confidence and presented her coffee.Da: Lars tog en slurk og lukkede øjnene i nydelse.En: Lars took a sip and closed his eyes in enjoyment.Da: "Dette er fantastisk," sagde han.En: "This is fantastic," he said.Da: "Det smager som efterår i en kop."En: "It tastes like autumn in a cup."Da: Freja pustede lettet ud.En: Freja exhaled in relief.Da: Hendes hårde arbejde og beslutsomhed havde båret frugt.En: Her hard work and determination had paid off.Da: Mikkel klappede hende på skulderen, mens Lars skrev begejstrede noter.En: Mikkel patted her on the shoulder while Lars jotted down enthusiastic notes.Da: Frejas blanding blev roasteriets sæsonhøjdepunkt, og hendes drøm om en forfremmelse blev en realitet.En: Freja's blend became the roastery's seasonal highlight, and her dream of a promotion became a reality.Da: En lærerig dag blev afsluttet med et smil.En: A day of learning concluded with a smile.Da: Freja indså, at selv når verden virker modstridende, kan man komme langt med viljestyrke og tro på sine evner.En: Freja realized that even when the world seems contrary, one can go far with willpower and belief in one's abilities.Da: Hun gik ud i den sprøde efterårsluft, glad og lettet, klar til nye eventyr i kafferisteriet.En: She went out into the crisp autumn air, happy and relieved, ready for new adventures in the coffee roastery. Vocabulary Words:heart: hjertetcozy: hyggeligroastery: kafferisteriscent: duftpassionate: passioneretbarista: baristablend: blandingimpress: imponerecritic: anmeldercoveted: eftertragtetpromotion: forfremmelsestruggle: kæmpesevere: kraftigpollen: pollenfocus: fokuseresenses: sanserconfidence: tillidhint: snerthazelnut: hasselnødfantastic: fantastiskrelief: lettetdetermination: beslutsomhedhighlight: sæsonhøjdepunktrealize: indsecontrary: modstridendewillpower: viljestyrkebelief: trocrisp: sprødeadventures: eventyrworkspace: arbejdsområde

In this exclusive interview, we sit down with Mikaël Portannier, the current World Coffee Roasting Champion, to discuss his incredible journey. From his beginnings in catering school to competing in his first student championship, Mikaël shares the key moments that ignited his passion for coffee.Discover how a simple contest led him down a path of continuous learning, transforming him from a barista to a world-class roaster. Mikaël reveals the importance of daily cupping for quality control and the motivation behind his competitive spirit.Learn about the intense preparation that goes into a world championship, the challenges of working with unfamiliar machines, and the crucial role of his team. This is a must-watch for anyone passionate about coffee, roasting, and the pursuit of excellence.Mikaël on Instagram: https://www.instagram.com/mikae__lParcel Coffee: https://parcelcoffee.fr/Roast Rebels: https://roastrebels.com/Chapters:00:00 - Introduction to Mikaël Portannier, the World Champion00:50 - How Mikaël's coffee journey began03:06 - Competing in "Coffee and Good Spirits"05:00 - The importance of cupping for a roaster05:39 - First experiences in roasting competitions09:12 - Transition from barista to professional roaster11:19 - What motivates him to compete13:24 - Preparing for the World Championship16:31 - The coffees used in the competition17:03 - The team behind the champion17:49 - Overcoming challenges with competition machines37:27 - Where to find Mikaël online▬ About the ROEST Sample Roaster ▬▬▬▬▬▬▬▬▬▬The ROEST L100 Ultra is a highly advanced sample roaster designed for the needs of coffee roasters, importers, and competition participants. It operates with a convection-based roasting system, ensuring even heat distribution. With a capacity of 50 to 200 grams per batch, it is ideal for precise evaluation of green coffee. Its advanced sensor technology provides real-time data on temperature, airflow, and bean movement, allowing for precise control of the roasting profile.A key feature of the ROEST L100 Ultra is its automated roast profile management with adaptive algorithms. The machine detects the first crack automatically and adjusts the roast development accordingly to ensure consistent results. In addition to fully automated roasting, it also offers manual control for customization. With its integrated cloud-based software, users can store, analyze, and optimize roast profiles. The ROEST L100 Ultra is particularly suited for professional applications where consistency and efficiency are essential.ROEST coffee roasters with free shipping within Europe: https://roastrebels.com/en/roest▬ About this channel ▬▬▬▬▬▬▬▬▬▬▬▬At Roast Rebels, our mission is to make coffee roasting easy. On the one hand we offer the most proven small scale roasting machines and high quality green coffees, on the other hand we want to support people who roast coffee with tips, knowledge, roasting profiles and tutorials to achieve good roasting results quickly. You'll find lots of information and roasting profiles on our website, as well as here on the YouTube channel. #homeroasting #coffeeroasting▬ More Information ▬▬▬▬▬▬▬▬▬▬▬▬You will find a lot more information as well on our website: https://roastrebels.com/en▬ More Videos ▬▬▬▬▬▬▬▬▬▬▬▬More home roasting knowledge: https://www.youtube.com/@UC5xchx_vufvEIgRXgiXCjwQ Mehr Heimrösterwissen auf Deutsch: https://www.youtube.com/@UClk5nH5ijBrbyL5TBkomWSQ ▬ Social Media ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬►Facebook: https://www.facebook.com/roastrebels/►Instagram: https://www.instagram.com/roastrebels/►Newsletter: https://eepurl.com/dxHgML►Podcast (Roasting coffee - made easy): https://anchor.fm/roasting-coffee►Onlineshop for coffee roasters: https://roastrebels.com/en⁠

I love getting to re-air classics. This one on barista manuals is a great one because it provide a structure for essentials that you can build on. Here is the truth though, manuals do not magically create a difference in your shop. They are only a tools to help you build and are meant to support people in the work toward a common goal. On today's encore episode we will be diving into the original episode from 2018 to go over 10 essential sections to include in your manual. It is my hope you will also explore the episodes linked in the show notes to really go deeper. Coffee is about serving people through coffee and when we discuss systems, structure, and tools, we must always bear in mind that these are meant to benefit our staff and our customers equally.  Related Episodes:    Are YOU Using Your Manual? SHIFT BREAK: Detail Oriented Staff Starts With You SHIFT BREAK! Why Following Through is the Key to Better Coffee Shops Defining Excellence and Success Why You Need to Back up Your Policies 330 : Establishing Systems in Your Coffee Shop   KEY HOLDER COACHING GROUPS!  Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting?  Then you need to apply to join Key holder Coaching Groups!  Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   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 of 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    

In today's episode, we're exploring the implications of self-ordering within coffee and hospitality. From QR codes and mobile apps to kiosks and premium vending, the ordering experience is becoming increasingly digital and putting more control into the hands of consumers than ever before. But what are the business benefits of digital and self-ordering systems? Do customers really spend more when they place the order themselves? And crucially, what does this digital shift mean for the human element of hospitality? We'll speak with Mariam French, Marketing Director, Leon, Liam Crooks, Managing Director EMEA, Lightspeed, and Vince Kelders, Group Category Leader Hot Drinks, Selecta.Credits music: "Bare Minimum" by Daisy Peacock 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

Some on the Left now seem to be romanticizing Charlie Kirk’s alleged murderer. // Seattle passed a new law going after prolific graffiti taggers. The suspect in the burglaries of Macklemore and prominent Seattle athletes was allowed to go home on the ankle monitor. // Starbucks baristas are giving you even more reasons to loathe them.

This is a question that seems to be answered by many with desperate incentives and what amounts to just brute force to get their staff to do the things they want them to do in the way they want them to do it. In many ways, it's a favorite past time of owners to just complain about it but how many are taking the time to truly dig deeper and diagnose the cause of the perceived or actual lack of motivation?  On today's episode we will be exploring a few very important ways that will give you a better chance to either motivate your staff, or diagnose ways that you or leaders may have squandered the motivation that was there but never respected and grown.  Related Episodes:  SHIFT BREAK! Holding Baristas (and Yourself!) Accountable SHIFT BREAK! How Not To Be a Jerk When Training Baristas Baristas Are Not Magic

Aus fürs Verbrenner-Aus? | KI ersetzt Job - und Partner | Steuergeschenke für die Oberschicht | Wie Molkereien Bauern auspressen - Christian Ehring zeigt den Irrsinn der Woche.

Tabloid Trash | Attempted Barista Kidnapping full 1445 Tue, 09 Sep 2025 16:15:20 +0000 YF0YB8Tjm7k539xaz9XUTYVliX2fq8zV society & culture BJ & Jamie society & culture Tabloid Trash | Attempted Barista Kidnapping Irreverent, funny, and real-life radio, BJ & Jamie kick off the day with topical, trending stories and relationship topics that often cross the line of dysfunctional and unbelievable, yet they’re always hilarious. Hear BJ & Jamie weekday mornings from 5:30-10a on Alice 105.9 | KALC-FM! © 2025 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-link

Climate change and tariffs may be shaking up the coffee industry. But young people are still abuzz these days about specialty drinks like lattes and macchiatos. And a Merced coffee shop is even giving this industry a boost, by training more people to serve up the delicious drinks. Reporter: Rachel Livinal, KVPR Federal prosecutors in Los Angeles have filed suit against Southern California Edison, over its alleged role in starting a pair of deadly wildfires. Reporter: Dan Brekke, KQED A bill that would have created career pathways for incarcerated firefighters was shelved by a Senate committee on Thursday. Learn more about your ad choices. Visit megaphone.fm/adchoices

Barista's Kohberger NIGHTMARE: “He Watched Me. He Knew My Shifts. Then He Said My Name.” Before Bryan Kohberger was arrested for the brutal murders of four University of Idaho students, there were warning signs—quiet, subtle, and deeply chilling. In this true crime episode, we dive into a newly unsealed police report revealing one of the most unsettling pre-crime encounters yet: Kohberger's obsessive behavior toward a local barista. She never wore a name tag. Never introduced herself. And yet, Kohberger said her name like he'd always known it. This wasn't just a creepy moment—it was the final crack in a pattern she'd been noticing for weeks. Kohberger came in almost daily, often right before closing. He never made small talk with other baristas. He only spoke to her. He asked about her psychology program. Referenced things she hadn't shared. And he seemed to know exactly when she'd be working. Then came the comment that confirmed everything. After bringing in a female friend and prompting her to guess where the barista was from, Kohberger turned and said, “See, I told you she was smart.” A joke? Maybe. Or a glimpse into something far more sinister. In hindsight, she was being watched. Studied. Tracked. This episode walks you through the entire encounter—from routine coffee orders to a terrifying realization—layered with psychological analysis and forensic context. If you want to understand the mind of Kohberger before the crimes, this is where the mask first slipped. Subscribe now for more firsthand accounts, behavioral breakdowns, and exclusive access to hidden red flags that went unnoticed until it was too late. #BryanKohberger #IdahoMurders #TrueCrime #HiddenKillers #KohbergerTrial #TrueCrimePodcast #StalkingBehavior #BaristaStory #PsychologicalProfiling #CrimeBeforeTheCrime Want to comment and watch this podcast as a video? Check out our YouTube Channel. https://www.youtube.com/@hiddenkillerspod Instagram https://www.instagram.com/hiddenkillerspod/ Facebook https://www.facebook.com/hiddenkillerspod/ Tik-Tok https://www.tiktok.com/@hiddenkillerspod X Twitter https://x.com/tonybpod Listen Ad-Free On Apple Podcasts Here: https://podcasts.apple.com/us/podcast/true-crime-today-premium-plus-ad-free-advance-episode/id1705422872

Barista's Kohberger NIGHTMARE: “He Watched Me. He Knew My Shifts. Then He Said My Name.” Before Bryan Kohberger was arrested for the brutal murders of four University of Idaho students, there were warning signs—quiet, subtle, and deeply chilling. In this true crime episode, we dive into a newly unsealed police report revealing one of the most unsettling pre-crime encounters yet: Kohberger's obsessive behavior toward a local barista. She never wore a name tag. Never introduced herself. And yet, Kohberger said her name like he'd always known it. This wasn't just a creepy moment—it was the final crack in a pattern she'd been noticing for weeks. Kohberger came in almost daily, often right before closing. He never made small talk with other baristas. He only spoke to her. He asked about her psychology program. Referenced things she hadn't shared. And he seemed to know exactly when she'd be working. Then came the comment that confirmed everything. After bringing in a female friend and prompting her to guess where the barista was from, Kohberger turned and said, “See, I told you she was smart.” A joke? Maybe. Or a glimpse into something far more sinister. In hindsight, she was being watched. Studied. Tracked. This episode walks you through the entire encounter—from routine coffee orders to a terrifying realization—layered with psychological analysis and forensic context. If you want to understand the mind of Kohberger before the crimes, this is where the mask first slipped. Subscribe now for more firsthand accounts, behavioral breakdowns, and exclusive access to hidden red flags that went unnoticed until it was too late. #BryanKohberger #IdahoMurders #TrueCrime #HiddenKillers #KohbergerTrial #TrueCrimePodcast #StalkingBehavior #BaristaStory #PsychologicalProfiling #CrimeBeforeTheCrime Want to comment and watch this podcast as a video? Check out our YouTube Channel. https://www.youtube.com/@hiddenkillerspod Instagram https://www.instagram.com/hiddenkillerspod/ Facebook https://www.facebook.com/hiddenkillerspod/ Tik-Tok https://www.tiktok.com/@hiddenkillerspod X Twitter https://x.com/tonybpod Listen Ad-Free On Apple Podcasts Here: https://podcasts.apple.com/us/podcast/true-crime-today-premium-plus-ad-free-advance-episode/id1705422872