Podcast appearances and mentions of maria cleaveland

Maria Cleaveland, one of today's guests, says “coffee is often touched by nine separate hands before you consume the product.” From the people who grew, picked, milled, prepared for export, […] The post How many hands touch your coffee before you drink it? appeared first on WORT-FM 89.9.

Welcome to part one of a live series of interviews conducted on the show floor of @coffeefestshow Los Angels and PNW in 2022!  In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. ​​ ​​Today we will be talking with ​Manish Shah founder of Maya Tea. Manish Shah is the owner of Maya Tea Company, a Tucson, Arizona-based manufacturer and distributor of fine loose leaf tea blends. He began his tea company in 1996 with a single product, and has since grown and expanded his line to include over two hundred varieties of tea as well as an innovative line of chai concentrates. In this conversation we chat about tea trends and your business. ​​ ​​Next we chat with Stephanie Alcala of RGC Coffee. Stephanie Alcala is a trader specializing in sustainable coffee supply chains. She works for RGC Coffee, a family-owned importer whete she pursues her passion for agriculture and community economic development. We talk with Stephanie about sustainability and what it means to have a truly responsible supply chain. ​ ​The next guest is Maria Cleaveland. Maria Cleaveland is a food & beverage and hospitality professional with business development, strategic planning, finance and operations and brings an entrepreneurial spirit to every project. Currently she serves as North American Sales Director for Urnex Brands. Maria and I talk in this interview about the new innovations and tech making easier for consumers to have great coffee and what it means for coffee shops ​​ ​​Lastly we get to sit down with ​ the great Jim Ngokwey! Jim is managing partner at Mighty Peace Coffee, a social impact coffee importer and roaster that highlights the great coffees of the Congo. As a Congolese immigrant who now calls New York home, Jim dreams of the day when his country's coffee will not be an afterthought or an exotic option that roasters try once every few years, but rather a mainstay for coffee companies across the country.  ​Jim and I talk about the ways roasters and coffee people can and should make room for origins like Congolese coffee and then the importance of purging diversity in our businesses as well as the bean counter.   links:  www.mayatea.com www.rgccoffee.com www.urnex.com www.mightypeacecoffee.com  

Operations management is a distinct from cafe management. At a certain point in your coffee business' growth it become necessary to have someone whose job it is to manage managers and oversee the operations of the retail shops. This is a critical role that is as much about leadership as it is about decisiveness and and systems. Today we will be learning all about what goes into being a successful operations manager with Ryan Fisher of Erewhon Market, L.A. Long-time coffee professional with experience and knowledge throughout the entire coffee supply chain. Creative and passionate with an extensive network built through a decade of competing, serving, and judging competitions globally including the Cup of Excellence, US Barista Competition, and Cherry Roast.  He has been at the helm of several shops as a manager as well as the Operations Manager for the famed goodboybob Coffee Roasters. Currently he is the Coffee Program Director for Erewhon markets in L.A. In our conversation today we go through Ryan's evolution as a leader in the cafe and then as an operations manager and all that he has learned along the way. I guarantee you will walk away from this conversation with some awesome insights for your own management journey! We cover: Biggest lessons from the early years The difference between manager and operations manager Leading through crisis and change What makes a great operations manager Dealing with tension in the cafe Learning and applying lessons to your management practice What to expect when you first begin this role Practicing good communication and self awareness   Links: www.workinglunch.coffee www.erewhonmarket.com Related episodes: Creative Avoidance : Thoughts on Long-game Management 158 : A Management Masterclass w/ Jon Felix Lund, VP of Operations for Coava Coffee Roasters / Portland, OR 105 : Leadership & Management Masterclass w/ Maria Cleaveland 028 : Why it's Ok to be the Boss w/ Bruce Tulgan : A guide to defining and fighting the under management epidemic in your cafe so you can be the manager your staff need 013 : Leadership & Management Master Class w/ Eva Attia : Leadership | management | hiring | career 012 : Lauren Airola of Onyx Coffee Lab : A Journey Into Management & Back 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee 141 : The 27 Challenges Managers Face w/ Bruce Tulgan   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com    

How do I motivate my staff? This was a question I received at Coffee Fest regarding managers and I believe the answer is applicable both to baristas and to managers. Heck, it's pretty much true for anyone. It starts with culture.  In today's Shift Break we will be talking about a few of the usual ways we motivate staff in the coffee shop and then discussing why creating a great culture is the primary way to motivate and incentivize and see people really engage.  Related episodes: 139 : Founder Friday w/ Kusanya Cafe co-founder, Phil Sipka 179 : What you MUST Know About Employee Culture w/ Stan Slap 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 105 : Leadership & Management Masterclass w/ Maria Cleaveland 074 : The Life Changing Power of Good Authority w/ Jonathan Raymond 004: Leadership in the Cafe : 10 Steps to Being a People First Leader   Visit our sponsors! Elevated batch brew and so much more! Ground Control Cyclops Brewer   The best espresso machines in the world! www.lamarzoccousa.com  

That's it! The year is done and to help us ring in the New Year I am re-airing a classic from way back in the day. January 17 2017 is when "Leadership in the Cafe : 10 Steps to being a People First Leader" first aired. Now, three years and 274 episodes later, the message rings just as true and is just as relevant as ever before. If there is anything you need to do to secure a great year for yourself, your staff, and your business it is focusing on how we show up as leaders in the specialty coffee retail space. This episode gives you some great first steps to achieve that.  I hope you have a happy New Year. Thank you sincerely for listening, sharing, and allowing Keys to the Shop to play a part in your coffee journey.  As you seek to unlock new levels this coming year just remember that YOU... are the keys to the shop!   Related Episodes: 100: Why YOU are the Key 013 : Leadership & Managment Master Class w/ Eva Attia 089 : La Marzocco USA General Manager, Andrew Daday 105 : Leadership & Management Masterclass w/ Maria Cleaveland 109 : Leadership Abandonment Syndrome 028 : Why it's OK to be the Boss w/ Bruce Tulgan The Affirmation Vacuum     Click here to vote for Keys to the Shop for "Best Coffee Podcast" in the 11th Annual Sprudgies!      Interested in Keys to the Shop Consulting services? Let's talk Chris@keystotheshop.com Get on the Keys to the Shop email list and get the transcripts, bonus audio, and extra resources! Click Here!   www.prima-coffee.com/keys 5% off your purchases at Prima Coffee form now until January 31st! Just use the code "HOLIDAY5" when you visit this link!      Want the best plant based beverage for your coffee drinks?  www.pacificfoods.com/food-service            

Maria Cleaveland is a master of management, leadership, and organizational systems and process. She has spent over 30 years in hospitality leadership, the last 17 of which have spent in leading the charge in specialty coffee. Her journey has been one of taking on challenges and a wide variety of high level roles that shaped her into the professional she is today. In this conversation we talk about the arc her career and from it pull out amazing insights, advice, and life lessons that she has learned that will leave you motivated and equipped to better pursue the opportunities that this industry presents to you.  It was a great honor to have Maria on the show and I hope you really enjoy this Leadership and Management Master Class.    Links: Maria's Instagram Maria's Linkedin www.bext360.com www.Urnex.com

Maria has been a driving force in the Specialty Coffee Industry for decades. The amount of knowledge and experience she carries is second to none. This podcast is packed full of information and we're really just scratching the surface. A special thanks to Maria for joining us and enjoy! Cool coffee stuff: https://catandcloud.com/collections/all Our YouTube channel: http://bit.ly/2fRQ1i8

Maria Cleaveland of Equator Estate Coffees & Teas suggests that you grind only as much coffee as you're going to brew, and that you brew it immediately. Ground coffee goes rancid easily. No one wants that.

Maria Cleaveland of Equator Estate Coffees & Teas thinks that the blade grinder most of us have in our kitchen just doesn't do the trick because it produces an inconsistent grind. She recommends burr grinders, which crush the coffee beans rather than smash them, and which offer the most control.

Maria Cleaveland of Equator Estate Coffees & Teas describes the lengths that some people will go to make great coffee, like buying water kits to balance the number of total dissolved solids. But, she says, for most people, a simple carbon filter will suffice to ensure your water is clean enough for making coffee.

Maria Cleaveland of Equator Estate Coffees & Teas recommends storing coffee in a cold, dark place. Refrigerators don't count.

Maria Cleaveland of Equator Estate Coffees & Teas describes the perils of grinding coffee the wrong way for the brewing method you plan to use: clogged brewers, sludgy coffee, and overextraction. Make sure to use a fine grind for espresso, a medium grind for drip, and a course grind for French press.

Maria Cleaveland of Equator Estate Coffees & Teas shares a tip for brewing great coffee: You should clean your coffee maker at least once a year using a product called Cleancaf or by running vinegar and water through the machine. If you do the latter, you'll need to scrub the brew basket as well to make sure all the coffee buildup is gone.