Podcasts about your shop

We are living in a time where the average consumer is both spoiled for choice and simultaneously vexed at the sheer number of options available for great coffee and brewing equipment. What used to be a need for more and better green and gear has shifted to a need for how to choose and then use it all to get the best results for you.  At the same time professionals, who represent coffee to the consumer, are increasingly hungry for reliable knowledge beyond their shops but lack the time that home enthusiasts tend to have more of.  In the field of resources for making sense of coffee, today's guest, Lance Hedrick, stands out for his friendly, accessible, and well reasoned and researched approach to demystifying brewing for both pros and the average consumer.  Lance Hedrick is a PHD student truanted coffee student who gave up his path in academia and pursuing a professorship in philosophy and linguistics to pursue coffee science and equipment.  In Lance's time working in coffee, he has worked bar, in a kitchen, bagging coffee, making deliveries, roasting, quality control, managing, opening a shop, consulting, designing bars, servicing equipment, training, and is currently overseeing wholesale for the west coast and international accounts for Onyx Coffee Labs.  As an accomplished competitor Lance has won somewhere over 30 latte art throw downs, is a 2 time CoffeeFest Latte Art World Champion, and has won 3rd and 2nd, respectively, in the US Brewers Cup Championship. Finally, he has been a coach to Andrea Allen in the Barista Championship since joining in 2018. Lance has taken his passion for academia and coffee and combined them to create his popular Youtube channel where he breaks down the complex world of coffee and coffee equipment to make enjoying the best coffee accessible to all.  In our conversation today we are going to hear a bit of Lances story and dive deep into the subject of how he approaches research, coffee education, and the importance of creating in roads for consumers to more fully enjoy specialty coffee.  We cover: Abandoning academia for coffee Discovering specialty Becoming latte art famous  Developing skills for training and teaching Starting to develop online material Making coffee education accessible The education gap between consumers and professionals Equipping our customers well Methodology for  what is right vs what is best The importance of investing training and education Barista education as the key equipping and embracing  consumers  Links: Lance Hedrick YouTube Lance on Instagram Related Episodes: 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab 024 : Chermelle D. Edwards, The Coffeetographer : Documenting Art and Culture Through the Lens of Specialty Coffee : Barista Culture, Consumer Experience, Movements in coffee culture 321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo 282 : How to Listen to your Customers 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 312 : How to Choose the Right Machine for Your Shop w/ Chad little of La Marzocco 197 : Getting the most from your Equipment w/ Melissa Vaiden of Counter Culture Coffee 035 : The Consumer Revolution w/ Kevin Sinnott 069: Hosting Consumer Coffee Classes : 7 Guidelines   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com  

Our shipping experts have learned a lot over the past year, so this week we're chatting with one of them to get the latest. This week, Etsy Vice President of Global Fulfillment Jake Hipps shares insights and advice on how to make the process as smooth as possible for you and your customers. Learn how to prepare for an influx of holiday orders, adjust processing and transit times for the busy season, and calculate your own holiday shipping deadlines. Plus we answer your questions about carrier delays, customer reviews, and Star Seller badging.Check out the articles mentioned in this episode:—Your Star Seller Checklist: etsy.me/3BAVEoL—Insurance and Claims for Shipping Labels: etsy.me/3jYW8iu—How to Ship Smoothly This Holiday Season: etsy.me/3lu9Bim—2021 Holiday Shipping Deadlines and Surcharge Information: etsy.me/3CD3sHR—Introducing: Planet-Friendly Packaging: etsy.me/3CAWEuD—How to Set Up Sales and Coupons for Your Shop: etsy.me/3GKtonI

Sustainability is a collaborative effort that relies on solid networks, relationships, and communication. This is mainly the responsibility of importers and roasters whose job it is to provide connection, accurate representation, and to realize the potential of the now harvested coffee and the farmers who grow it. While providing these platforms to those they serve, importers and roasters must also look out for the stability and sustainability of their own businesses in order to make progress long-term. In this episode we will be talking with some seriously inspiring importers and roasters to discuss their practices, perspectives, accomplishments on what it means to be holistically sustainable. From commited importing relationships, balancing the needs of roasters and farmers, and exploring the roasters role in the value chain -- to roaster cooperatives, creating values based culture, and navigating supply challenges, there are some incredible points and actionable insights in these conversations. I hope this inspires you to take consistent action, even in small ways, to add to the positive momentum! Our Guest for this Episode include: Jeanine Niynzima-Aroian: Owner of JNP Coffee / Founder of Burundi Friends International James Tooill: North American Sales Manager, Ally Coffee Joe Marrocco: VP of Coffee Sourcing and Product Development at FairWave Coffee Collective Monica Firl: Director of Sustainability, Coop Coffees Lee Wallace, CEO, Peace Coffee Andi Trindle Mersch: Director of Coffee, Tea, and Sustainability with Philz Coffee Guest Links:  JNP Coffee Ally Coffee FairWave Coop Coffees Peace Coffee Philz Coffee Show Links: www.biocaf.com Download the  Free PDF Program Guide Series Link: All Episodes of The Sustainability Series  Related Keys to the Shop Episodes: COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop  078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris Special! “Thinking Differently” Series | Radical Sustainability w/ James Combs of Combs' Coffee 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca “Rate of Rise: Elevated Conversations on Roasting” RoR #6: Buying Less and Doing More w/ Ever Meister 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge   Remember! Visit www.biocaf.com for more resources on sustainability! Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive! Follow @keystotheshop on Instagram!

Your Shop for calisthenics gear: https://www.gornation.com __________________ Welcome to this episode of our Interview series where I take the most successful and known calisthenics and street workout athletes from all around the world and ask them about their mindset, workout advice and their story. Today's guest is a living super saiyan, the impressive athlete Mike Smart. We're talking about his Calisthenics Journey, his friendship with Daniels Laizans, Anime, Injuries, Steroids and his habits for a shredded body. Enjoy this episode and feel free to support this series with a review if you liked it! #calisthenics #interview #athleteinsider

Making hasty decisions about who you put into what position has always been the Achilles heal of the cafe. As we work to put our shops back together we are going to be under even more pressure to fill positions throughout the organization and the temptation will be to do this faster than may be healthy. Today we are going to talk about the importance of slowing down to make good decisions on who you bring back and put in place in the cafe so you can Bothe fill a need in the moment without a lot of regret later on. Related Episodes: 018 : Hiring, Culture, and the Future of Your Shop   My Favorite Interview Question     Elevate your to-go coffee! Ground Control Cyclops Brewer   Amazing grinders making great coffee easy to achieve! BARATZA GRINDERS      

Your Shop for calisthenics gear: https://www.gornation.com __________________ Welcome to the second episode of our Interview series where I take the most successful and known calisthenics and street workout athletes from all around the world and ask them about their mindset, workout advice and their story. The second guest is a long time supporter and friend of GORNATION, the Swiss Influencer and YouTuber Eric Flag. We're talking about being an influencer, the mindset you need for creating content and how to create a deep relation with your audience. Enjoy this episode and feel free to support this series with review if you liked it! #calisthenics #interview #athleteinsider

Writing the schedule is one of the hardest things a manager has to take on. It is also one of the primary ways to care for the staff and the success of the cafe. It determines labor cost, quality of service, consistency of standards and more. If there is one thing that I focus on a lot with my consulting clients it is scheduling well.  Today we will be discussing 6 tips that will aid you in the schedule writing process and save you and your staff from getting caught in the cycle of feeling perpetually unprepared, behind, and stressed out. Links: Working from your Strengths One-on-ones Hiring, Culture, and the Future of Your Shop  Founder Friday w/Casey and Jeremy Miller of The Mud House   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! 5% off your purchases at Prima Coffee form now until January 31st! Just use the code "HOLIDAY5" when you visit this link! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks?  www.pacificfoods.com/food-service    

SHIFT BREAK #20 : Today we welcome the first ever guest to the Shift Break series, Joe Marocco! A little while ago Joe posted a brilliant piece on his FB page that he has now graciously given to Keys to the Shop in audio form.  Joe is the Coffee Educator at Mill City Roasters in Minneapolis, MN and has been in specialty coffee since 2005. He has been a barista, manager, educator, and leader in the Barista Guild of America. He was also the Director of Education for Cafe Imports and is the Chair of the Membership and Communications Committee for the Roasters Guild Executive Council.  This distillation of advice is gold to young and old coffee pros alike who are looking to set a trajectory that will guide them to a fulfilling coffee career.  I hope you enjoy Joe's words and wisdom!    Links:  www.millcityroasters.com KTTS Ep. 20 : Transparency, Origin Knowledge, and Your Shop w/ Joe Marrocco  Mill City Roaster School on You Tube  

In today's podcast, I discuss how to keep yourself safe from carbon monoxide poisoning while you work. This problem is especially prevalent in the winter months when shops are sealed for warmth. How can you know if you have an acceptable level of CO? And what can you do if you don't? What We Talked About The article by Mark Manley titled, “How Much Carbon Monoxide is in Your Shop?” appeared in the California Blacksmithing Association newsletter in December 2006 and originally in the Northern Rockies Blacksmith Association Newsletter The article states that a properly adjusted propane forge produces little to no carbon monoxide with proper ventilation. But how do you know if yours is properly adjusted? And how do you know if you have enough air flow? The author suggests purchasing a carbon monoxide alarm for about $40. The unit plugs into the wall. It should have a digital display that reads from 0-999 parts per million (ppm) and will sound an 85-decibel alarm at 150 ppm. OSHA regulations state that 50 ppm is the maximum allowable CO exposure for adults in an 8 hour period. Here are some general guidelines about CO exposure: -200 ppm will cause a slight headache, fatigue, nausea and dizziness at 2-3 hours of exposure -400 ppm will cause headache, fatigue, dizziness and nausea within 1-2 hours and is life threatening after 3 hours -800 ppm will cause dizziness, nausea and convulsions within 45 minutes, unconsciousness within 2 hours and death in 2-3 hours -1600 ppm causes death within 30 minutes When the author plugged his new detector in he was surprised to find unsafe levels of 30-160 ppm over long periods of time. He was able to adjust the air-fuel ratio and ventilation and it went down to 0 ppm. He suggests everyone (whether using propane or coal) monitor their shops at all times and make these small adjustments for safety.