Podcast appearances and mentions of doug zell

Over the years, our collective philosophy and approach to coffee has taken many forms as we learn more about what the industry needs to thrive. We as individuals evolve our thoughts and views of coffee often starting with hubris and a strict puritanical view, then opening up to a wider, simpler, generous, and maybe even humble stance on the various ways coffee can be enjoyed and communicated.  Today we are talking about one such journey with the Founder of Fieldwork Coffee and Director of the World Aeropress Championships, Tim Williams! Tim Williams is the director of the World AeroPress Championship, and founder of Melbourne's Fieldwork Coffee. Since the early 2000's, Tim's worked across a range of roles, including Workshop Coffee and Square Mile Coffee Roasters in London, and Intelligentsia Coffee & Tea in Los Angeles. On the sidelines, Tim's collaborated on a number of coffee initiatives including helping to develop Maison Kitsuné's 'Cafe Kitsuné, launching the Gitesi Project, and as a founding member of Coffee Common. Today, Tim lives in Melbourne and divides his time between Fieldwork Coffee, the World AeroPress Championship, running a small charity in rural Rwanda, and raising three kids with his partner, Leah. We talk about: Tim's journey into coffee  The exploding London coffee scene  The shaping forces of competitions and camaraderie  Absolutism in coffee culture and its pitfalls. Understanding coffee requires recognizing its agricultural nuances. Tim emphasizes the importance of hands-on experience in coffee roasting. Cupping coffee critically is essential for quality control. Tim's philosophical shift from conquering coffee to celebrating its complexities.  Why specialization allows for deeper expertise in coffee. Innovative approaches can streamline coffee release processes. Customer expectations are shaped by consistent quality. Why critical feedback is s necessary for growth in the coffee industry. How the World Areopress Championships champion fundamentals.  The argument for taste as the most important aspect of coffee. Understanding brewing variables enhances coffee quality. How nuance in coffee brewing leads to better results. Links: www.worldaeropresschamionship.com @aero.press @fieldworkcoffee   Related episodes:  242 : A Conversation with James Hoffmann 448: Founder Friday! Part 1 “Switching Gears” | w/ Doug Zell of Intelligentsia and The Meteor! 448: Founder Friday! Part 2 “Switching Gears” | w/ Doug Zell of Intelligentsia and The Meteor! 365 : Spilling the Beans on Global Coffee Culture w/ Lani Kingston 309 : A Conversation w/ Sarah Allen and Ken Olson of Barista Magazine 306 : A Conversation w/ 2004 U.S. Barista Champion, Bronwen Serna! 092 : Tony “Tonx” Konecny of Yes Plz : Consumer Accessibility, roasting, 3rd wave, subscription   ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT?  - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march!    Click below to fill out your application now! KEY HOLDER COACHING APPLICATION   INTERESTED IN 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  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  

Creating a cafe space is about finding a fitting home for the equipment and people behind the counter who will use it. It is about finding a synthesis, a flow, and a feeling that is functional and remarkable all at once. The life of the business is either helped or hampered by the decisions we make in designing the space. In the many choices and acts of creation we engage in, both in opening, and then in tending to our shops, we bring forth something unique for us and our guests to partake in.  Today's guest has designed some of the most unique spaces and coffee shops and is here to share his wisdom!  Scott Magic is an award-winning and published architect whose principles lie in strong detailing, room making and using materials to bridge the past with present. While primarily working in the Hospitality and Beverage sector, his expertise includes retail, office spaces, historic renovations, adaptive reuse projects and unique single-family homes. Prior to founding MAGIC, he helped grow the acclaimed architecture firm, Michael Hsu Office of Architecture and the worked for architect-developer Jonathan Segal. Scott holds a Bachelor of Architecture degree from the University of Oregon. His Austin-based firm is purposely kept small, to maintain quality and engagement in all aspects of the work. The firm's current projects are scattered throughout Texas, California and the Saudi Arabia. He has designed many amazing cafe spaces including the groundbreaking, Meteor Cafe, Fox Trot, Intelligentsia Austin, and Proud Mary Portland, Congress  In this episode you will learn about: The Journey into Architecture Understanding Coffee Shop Functionality How flow and layout impact customer experience. Designing Unique and Memorable Spaces How lighting plays a crucial role in the ambiance of a coffee shop. The Importance of Human Connection in Design Creating Iconic Spaces with Intentionality Future Trends in Coffee Shop Design   Links:  www.scottmagic.com   Related episodes:  367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 169 : Designing the Guest Experience w/ Dr. Lisa Waxman 448: Founder Friday! Part 1 “Switching Gears” | w/ Doug Zell of Intelligentsia and The Meteor! 448: Founder Friday! Part 2 “Switching Gears” | w/ Doug Zell of Intelligentsia and The Meteor! 240 : What to do before your Build your Bar Embrace Your Space SHIFT BREAK : 2 Tips for Bar Design Want a beautiful coffee shop? All your hard surface, stone, and brick needs!  www.arto.com   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com   Follow on Instagram! @Artobrick .... and tell them Chris sent you!

The landscape of specialty coffee has been influenced by many people and companies over the last few decades. The foundations of the standards and methods we use now, at one time, were merely ideas waiting for someone to put them into action. In the class of companies operators that have championed that exploration one of the most influential was Intelligentsia Coffee under the leadership of founder Doug Zell. Doug Zell is the founder of Intelligentsia Coffee and the Meteor Cafe. In 1995 he and Emily Mange founded what was just a small roastery and cafe in Chicago. Through a passion for design, coffee, and innovative hospitality Intelligentsia became an iconic brand with retail locations and roasting operations across the country and an influence in coffee that has inspired countless professionals globally. Intelligentsia was an early innovator of Direct Trade, and has boasted progressive design and service concepts that have challenged the status quo of training and hospitality in the industry. Included in their staff of some of the best green buyers, baristas, and managers, including a WBC Champion.  It is virtually impossible to measure the impact and contribution to coffee culture Intelligentsia has had and so much of it comes from the original values and goals that the company was founded on and the ability to develop a team to scale that vision.  In this first part of our 2 part Founder Friday we will be talking with Doug and focusing on the years of 1995-2015 and the establishment and growth of Intelligentsia Coffee all the way up to the acquisition of the company by Pete's Coffee. In part 2 we switch gears with Doug and talk about how he pivoted to start the unique concept of The Meteor Cafe. We discuss: Doug's entry into coffee and the coffee business The original store, concept, and values Growing in Chicago and working to lead with design How Doug grew his leadership and the  Why culture is a critical aspect of building a successful business Having confidence in your ideas and the ability to endure the challenges of a startup Competition's role in company culture and the barista craft Balancing local and national perception  How expansion can creates opportunities for growth and economic success. Links: www.intelligenstia.com www.themeteor.cafe IG : @doug.zell Related episodes: 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee 401 : Founder Friday! w/ Jack Benchakul of Endorffiene in Los Angeles 017 : Founder Friday w/ Jonathan Rubinstein of Joe Coffee: Entrepreneurship | Coffee Business | Hiring | Barista Culture | Growth 375 : Founder Friday! w/ Roland Horne of WatchHouse 219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 444: Founder Friday! w/ Julia Peixoto Peters of Peixoto Coffee, Arizona 330 : Establishing Systems in Your Coffee Shop Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com  

In this second part of our 2 part Founder Friday we switch gears with Doug Zell, founder of the iconic coffee company Intelligentsia Coffee. In the years that followed the acquisition of Intelligentsia, Doug entered into a new era of creativity related to food, coffee, and his passion for cycling. With his friend and fellow cycling enthusiast Chris St. Peter, they founded the Meteor. The vision began with a desire to create a beautiful environment that combines all the things they love under one roof: delicious ingredient-driven food, thoughtfully chosen wine, carefully prepared coffee, and, bicycles. The hope is to build a community that enjoyed these same pursuits. Their motto? -  Espresso | Champagne | Chain Lube In this episode we focus on the this new venture, how it came to be, the challenges of a multifaceted concept, the lessons and wisdom earned from 20 years of coffee leadership, and how that, plus the same spirit to innovated and create, has helped the Meteor Succeed.  We discuss: The chance meeting and common interests that started The Meteor Building a team of great people who understand different aspects of the business Keeping the menu and offerings tight and well-executed  Why opening a coffee bar with just coffee and pastries may be challenging in today's competitive market. How creating a sense of community and connection is a rewarding aspect of running a multifaceted concept. Looking to the future of coffee shops and advise for those entering in to the market. Links: www.intelligenstia.com www.themeteor.cafe IG @doug.zell Related Episode: 448: Founder Friday! Part 1 “Switching Gears” | w/ Doug Zell of Intelligentsia and The Meteor! 387 : Innovation and Building a Better Coffee Business w/ Miranda Caldwell 179 : What you MUST Know About Employee Culture w/ Stan Slap 179 : What you MUST Know About Employee Culture w/ Stan Slap 329 : How to Teach Company Values to Your Staff   Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com  

Doug Zell is the Founder of Intelligentsia Coffee, a beloved brand that established itself as a leader in what came to be known as third-wave coffee.Intelligentsia embodies a quest for superior quality and sophisticated design, but it is furthermore about the overall impeccable brand experience that those of us who have visited one of the 15 US locations have come to expect.Doug is a masterful brand builder and his insights from not only successfully building, but carefully expanding the Intelligentsia brand over the past 26 years is, just like the brand itself, rather illuminating.

Doug Zell was in Tulsa to race his bicycle at Tulsa Tough, an annual 3-day cycling event for amateur and pro racers and riders. After all the racing had ended, he and Brian sat down to discuss life after Intelligentsia. 

The second half of the aacafe interview with Doug Zell. Doug is a great guy, very knowledgable, intelligent, and experienced. He is fun to chat with, and listening to him is insightful for those in the coffee industry as well as anyone interested in the life cycle of a successful business. His current projects include themeteorcafe.com and alliedcycleworks.com

The founder of Intelligentsia Coffee, Doug Zell came to town to race his bicycle in the Tulsa Tough crits. He was nice enough to sit down and tell Brian about his life and career. This is part one of two with Doug. Hear the story behind the founding and rise of Intelligentsia Coffee.

Doug Zell believes in “chasing perfection with the hope of never catching it.” That concept guides the core mission of Intelligentsia, a super-premium coffee roaster and retailer that Zell co-founded 22 years ago. In a conversation included as part of this week’s episode, Zell expounded on how Intelligentsia’s relentless pursuit for improvement permeates its retail and packaged coffee business. He also discussed why the “totality of the impression” carries so much significance for the company, the notion that “quality will always find an audience,” and shared lessons learned from over two decades in business. Also included in this episode is an interview with Tyler Gage, who co-founded guayusa beverage brand Runa and is the author of a new book called “Fully Alive.” The book chronicles his immersion in Amazonian indigenous spirituality and its life-changing impact on him and his company. We also spoke with Miriam Novalle, the owner of CBD beverage company High Tea Today, in the latest edition of Elevator Talk. Show notes: 1:17: So, Shall We Chat About Instagram? -- Instagram continues to emerge as an influential social media platform for food and beverage brands. The hosts share their take on key elements of an effective Instagram strategy. Mike Schneider suggests that companies start simple, engage conversation, and “be on brand.” Jon Landis noted that Instagram has become a powerful platform for indie photographers and creative partnerships. John Craven believes that images should be visually appealing, where the product doesn’t take away from the photo itself. Ray likes photos of food and beverages that whet the palate. 5:44: Interview: Doug Zell, Co-Founder, Intelligentsia Coffee -- Doug Zell is the co-founder of Intelligentsia, a specialty coffee roaster and retailer with cafes, and production facilities in Chicago, Los Angeles, San Francisco and New York and most recently added a cafe and training lab in Watertown, MA, right down the road from BevNET headquarters. We discuss his background in the coffee business, how Intelligentsia distinguished itself as a super-premium coffee brand, keys to its success, and lessons learned from the company's 22 years in business. 42:19: Interview: Tyler Gage, Co-Founder, Runa -- Tyler discusses his new book, "Fully Alive," which tells the story about a "successful young entrepreneur’s immersion in Amazonian indigenous spirituality.” Gage discusses how the infusion of shamanistic principles in life and work helped him to build a successful, socially responsible company and live a purposeful life, and why he believes in vulnerability as an important aspect of business. 1:05:03: Elevator Talk -- Miriam Novalle is the owner of High Tea Today, a maker of cold brew tea infused with organic CBD. Brands in this episode: Intelligentsia, Runa, Tio Gazpacho, High Tea Today For sponsorship opportunities, feedback and suggestions contact podcast@bevnet.com.

This week, we’re joined by the primary ambassador of SCAA’s educational program and a powerhouse of initiative, knowledge, community-building, and just plain getting stuff done: SCAA’s Director of Professional Development, Ellie Hudson. Covering everything from the alignment of SCAA & SCAE in the coming months to the future of the US Regional Competition program, Episode the 32nd offers a unique look at the other side of some of the stories we’ve been discussing the past few weeks. Also included in this week’s episode: Fritz Storm-isms, Doug Zell’s tenacity, the origin of the Gentle Giant joke, and the U.S.S. Badger. You won’t want to miss this! Ellie has been on our podcast guest wishlist since the beginning of this year; we were so excited, this week’s recording scheduled twelve weeks in advance. For more information about the SCAA research that Ellie references in the podcast, click here.

This week, we're joined by the primary ambassador of SCAA's educational program and a powerhouse of initiative, knowledge, community-building, and just plain getting stuff done: SCAA's Director of Professional Development, Ellie Hudson. Covering everything from the alignment of SCAA & SCAE in the coming months to the future of the US Regional Competition program, Episode the 32nd offers a unique look at the other side of some of the stories we've been discussing the past few weeks. Also included in this week's episode: Fritz Storm-isms, Doug Zell's tenacity, the origin of the Gentle Giant joke, and the U.S.S. Badger.You won't want to miss this! Ellie has been on our podcast guest wishlist since the beginning of this year; we had this week's recording scheduled at least eight weeks in advance. For more information about the SCAA research that Ellie references in the podcast, click here.

Garth and I are back on the mics. THIS time we don't talk about women. Hardly. We talk about peaberry coffee seeds, new coffees at the DoubleShot, Newguy at the DoubleShot, The DoubleShot's 6th Bday, SHELLEY OLDS!, Jennifer Iannolo and the Food Philosophy podcast (www.foodphilosophy.com), Doug Zell and his blog... Man, we talked about a lot of stuff. A lot of people. But not much about ladies. LADIES! :)

It's the second half of the SCAA Convention. Isaiah and I team up to tell the rest of the story. Mark Prince, Ethiopia, Billy Wilson, Doug Zell, Chris Baca and mini me, Synesso, Barefoot Andy, siphon coffee, Caribou, the Holy Coffee Bean, and the USBC. Drink more coffee.

Topics: In this huge show, we do a full SCAA Charlotte Recap, talk about the Clover and USBC, give Doug Zell a call at Intelligentsia, talk about changes at the CoffeeGeek site, and at some point, we have a trivia contest to give away an espresso machine! MP3 format 23.6 mb, 82:44 (mm:sec) 48 kbps bitrate, 44.1Hz sample rate, mono channel.

Topics: In this huge show, we do a full SCAA Charlotte Recap, talk about the Clover and USBC, give Doug Zell a call at Intelligentsia, talk about changes at the CoffeeGeek site, and at some point, we have a trivia contest to give away an espresso machine! MP3 format 23.6 mb, 82:44 (mm:sec) 48 kbps bitrate, 44.1Hz sample rate, mono channel. Questions or comments podcast@coffeegeek.com, call 1-206-965-8185, or look for us on Skype, username: CoffeeGeek

Topics: This week Mark is joined by Brad Ford of Wicked Cafe where they will talk about the SCAA, how retailers are served by the organization, an ambush phone call with Doug Zell, tasting Intelly coffees, then talk about restaurant coffee. MP3 format 20.8mb, 72:53 (mm:sec) 40 kbps bitrate, 44.1Hz sample rate, mono channel. Questions or comments podcast@coffeegeek.com, call 1-206-965-8185, or look for us on Skype, username: CoffeeGeek.

Topics: This week Mark is joined by Brad Ford of Wicked Cafe where they will talk about the SCAA, how retailers are served by the organization, an ambush phone call with Doug Zell, tasting Intelly coffees, then talk about restaurant coffee. MP3 format 20.8mb, 72:53 (mm:sec) 40 kbps bitrate, 44.1Hz sample rate, mono channel. .