In Episode 71, Mike and I recorded earlier in the morning, and stumbled through an hour or silliness just for you. We revisited a topic near and dear to our heart: What to call coffee you drink without cream and sugar. Neat? Clean? Pure? Straight? Black? Natural? All of them could be offensive, so we’re back at square one.
Then we talked, far too long, about a topic that Mike found in an Internet Facebook Forum Group, or something similar. The concern was this: ” I was wondering how your cafes deal with customers being too “friendly” or outright harassing your baristas? We had an incident at one of our stores where a man has been harassing our young female employees, to the point where the manager has had to talk to him. It’s escalated, but I don’t have all the details at this point other than that the customer is barred from that store (we have more cafes in the area though).
“I’m positive this happens at other stores and in other retail environments. Any tips on how to protect yourself, ways to shut down unwanted advances, or ways to protect your employees? Some of our stores are isolated so we’re thinking about getting pepper spray to keep in the back room… any thoughts would be appreciated! I’m all about providing great customer service but I am not ok with this ‘stuff.'”
I’m not sure who asked this question, so we can’t give the author the credit it deserves. But we try to answer this question as graciously as possible, while considering all the viewpoints involved. We’d love to hear what your thoughts are about it.
Manny G Recommended studying the brew recipes of champions and working on mastering a brew device instead of just collecting a bunch of brew devices and trying to find the magic one. We promised a few videos, so here you go.
For our Brew Tip of the Week, we recommend dialing in your own brew strength. Try a 15-1 and go all the way down to the 20-1. What do you like best? What coffees go better for each brew strength.
For our Coffee Review, we finally drank some Bizzy coffee, courtesy of Ryan Fisher. Thank you so much for hooking us up. We thought it was okay. Not super flavorful, but a decently strong concentrated cold brew.
In my Coffee Experience, I talked about quite possibly the worst experience eI’ve ever had at a cafe. What’s the answer for bad coffee? Who do you bring it up? How do you help them fix it? I have no idea.
Then we got into the Great Milk Experiment, where we found the cheapest milk from the grocery store actually tasted better than the local dairy milk- even the stuff that comes in the fancy glass jugs.
Lastly, we introduced you to the Coffee Legend, Jared Truby. Jared is one half of the Trubaca team and one third of the leadership at Cat and Cloud. He is a coffee professional, a competitor, and a champion.