In Episode 66, Mike and I called the episode 63, 65, and other numbers. All except number 66. So, every time I messed up the number, I let Siri give me a little help to make a correction to the number. We’re still breaking in our new podcast studio, and are working out the kinks in the audio. I hope you like it, it’s still a work in progress.
Manny G Recommended the Keys to the Shop Podcast, Episode #31- Essential Advice for new Baristas. We spent some time talking about #6 specifically. They provided some resources for that episode (and others), and we highly recommend giving it a listen and checking out the PDF. Big shout out to Chris Deferio for guiding us on social media to finding their resources when Mike had some trouble locating them. He gave our podcast a listen, and his feedback was gracious.
While I am self-motivated and don’t look for a lot of feedback from customers, I do look for it from my supervisors. Chris gives great advice for baristas and really workers in all industries.
Coffee Review was Lineage Coffee Roasters from Orlando, FL, courtesy of Chris Griffith. He sent us each a bag of single Origin Rwandan coffee, and they threw a little sample of a washed Ethiopian Gutiti bean in there as well. They really roasted great coffee that left a lasting impression on us. Mike loved the balance between sweetness and acidity.
Our Orange Cactus Coffee Update included Mike’s talking about his light and dark roasting profiles. We also talked about our previous naming ideas for our coffees and how we ended up where we’re at with the Saguaro and the KingCup. Mike listened to the Coffee Navigated podcast and blog, watched Roaster Joe’s videos from Cafe Imports and Mill City, read Rob Hoos’ book, and read Scott Rao’s book on roasting to dial in his roasting on the Aillio Bullet R1. We also talked about our naming problem for our desired naturally processed coffee offering.
Mike recounted a Coffee Experience was from Yellow Leaf where Mike talked about assumption of drink sizes. Mike and his wife ordered ice blended drinks and the barista neglected to ask what size they wanted. She just gave them the larger, more expensive size than medium. Is it safe to assume the customer wants the large if a size isn’t specified?
That experience led us into a conversation about drinks, sizes, and limiting options in the cafe. Should each drink have its own size? Or should we bog menus and ordering processes down with sizes and complex menu items? Do you prefer the variety? Then we further talked about reward programs in cafes. Should you limit what your reward should be, or should you give them the best you have to win them over to higher priced drinks? Mike doesn’t like the card, he prefers the phone number tracking. Which do you prefer?
Mike’s Coffee History section from Kevin Sinnott’s book The Art and Craft of Coffee recounts how the coffee industry met the industrial revolution.