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Coffee. We love it so much! However, in spite of our love for coffee, we have all been burned by taking in just a little too much caffeine as we sip, cup, and enjoy. As technology and methods around decaf coffee have improved and evolved, so too has the demand for having more control over the stimulating effects of the beverage.
This is where Caffeine Control Coffee comes in to educate us on caffeine and provide options for people who want to love coffee but stave off the less desirable impacts of it.
Beginning in 2003 as a barista in college, Pete Licata fell in love with both coffee and the industry behind it. As he worked in various cafes he took on leadership positions as well as roasting he also became deeply involved in competitions leading to his 2x US Championship titles and finally winning WBC in 2013.
Pete is a longtime coach and mentor for world class baristas and founder of Licata Coffee Consulting. In 2019 he took on R+D and eventually the role of Head of Coffee work in Australia for Nomad Coffee Group
In 2025 Pete, along with his wife Maria, opened Caffeine Control Coffee. A business focused on bringing clarity on caffeine in coffee with a focus on wellness to the masses with products designed to control how much and when their customers drink caffeine.
We discuss:
The Evolution of Decaf Coffee Quality and Consumer / Professional Perception of Decaf Intentionality in Coffee Blending The Rise of Conscious Consumption and Health The Issue of Traceability in Decaf Coffee Exploring Caffeine's Impact on Health Navigating Caffeine Levels Brewing Techniques for Decaf Eye Opening Caffeine Content Myths What The Future Holds For Caffeine AwarenessLinks:
https://caffeinecontrol.coffee/
@caffeinecontrol.coffee
Related episodes:
154: Decoding Decaf w/ Mike Stumpf of Swiss Water Decaffeinated Coffee 168 : How to get the Best from your Coffee w/ WBC 2013 Champ, Pete Licata 350 : The Physics of Filter Coffee w/ Jonathan Gagné 003: The Role of Mentorship in Specialty Coffee w/ Pete Licata 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar CoffeeKEYS TO THE SHOP OFFERS 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
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
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In the busy cafe we tend to want to power through the work and in the process we rush the customer. The average cafe guest can feel as though they are simply being handled or herded instead of welcomed and served.
Today on Shift Break we are talking about how and why we need to fight against the urge to rush the customer and what it looks like to help them truly connect with and experience our unique offerings and hospitality.
Related episodes:
340 : Encore Episode of “10 Reasons to Love the Customer”! Ignoring the Customer Are You Open? Slow is Fast? Speed is not the GoalHIRE KTTS 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
of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
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Saknas det avsnitt?
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Everybody leaves. That is the constant of working in coffee shops. How they leave and how you respond to their absence for their good, the team that remains and for your business is a question of how much intentionality you bring to the inevitable departure of staff.
Today we are going to explain how we can view turn-over and use it to better our leadership, to streamline and make more effective operations, and to improve our hiring practices in the future.
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
of book a free call now:
https://calendly.com/chrisdeferio/30min
Related Episodes:
SHIFT BREAK! Bottling Your Best Barista 301 : Hiring and Training for Excellence 278 : Making great Hiring Decisions 018: Hiring, Culture, and the Future of your ShopWant 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
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It's Founder Friday! And this one is quite special. Nori and Tin Burmudez founded Corridor Flow in the Fall of 2019 with community and relationship as their central mission. I was lucky enough to work with them in their beginning stages and for the last almost six years, their commitment to their vision have shown itself in their deeply rooted and instantly resonant presence in their Lomita community.
Nori comes from the world of healthcare and nursing, and Tin from the world of engineering and construction. Mix this together with their heart for service and passion for coffee as a vehicle to inspire gathering, and you have all the right components to build what is the perfect combination of function and hospitality in Corridor Flow.
Today we explore their 6 year journey cultivating their business and growing themselves in the process. Using coffee, radical hospitality, and a steady focus on serving people, Corridor Flow has embodied so many of the things that make a coffee shop more than just a sum of its parts. Something that opens doors for many possibilities through he flow of people and coffee.
Please enjoy this wonderful Founder Friday episode!
Links:
Instagram: @corridor_flow
www.corridorflow.com
Related episodes:
380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga’s Coffee Roasters 225: Encore Founder Friday! Dorian Bolden of Beyu Caffe, Durham, NC 177 : Founder Friday w/ Jonathan Pascual of Taproom Coffee and Beer in Atlanta, Georgia 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 139 : Founder Friday w/ Kusanya Cafe co-founder, Phil SipkaINTERESTED 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
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
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Great things happen when we plug into community and open ourselves up to the learning process. This is especially true when you begin your own business and apply those things you have learned from your experiences. It opens up entirely new levels.
Today on this 36th episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are talking with Alex Jacob of Vital Coffee Roasters.
Alex Jacob is the founder of Vital Coffee Roasters, Head Roaster for Ascension Coffee Roasters, and a 2025 Fellow with The Chain Collaborative. He holds two master's degrees in Public Health and Public Administration and is a licensed Q Grader. His passion for coffee began as a hobby and developed into positions as a barista and roasting assistant during graduate school. It was a desire to combine his passions of community impact and coffee that eventually led him to change careers, leaving the world of healthcare. Alex's aspirations had him seeking ways to better understand the coffee supply chain and how to use coffee as a method of impact. This path of continuous learning and community-focused development is what fuels his work today.
Alex' start as a hobbyist during graduate school How his background in biochemistry influenced his approach to coffee roasting Why building confidence in roasting comes from positive reinforcement and experience Why community interaction is crucial for business success in the coffee industry. Behind Vital Coffee Roasters: a mission to impact the community positively Importance of being open to learning and new ideas. How he adapted his roasting style to meet consumer preferences Why networking and face-to-face interactions are key to building relationships in business The importance of continuous growth and learning are essential for success in entrepreneurship.
We learn:Links:
https://vitalcoffeeroasters.coffee/ https://www.instagram.com/vitalcoffeeroasters/Related episodes:
Founder Friday! w/ Rachel Lehman of Crema Coffee Roasters in Nashville, TN 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee RoR #25 : Training Up the Next Generation of Roasters w/ Steve Lee of Pocket Knife Consulting + Linea Caffe ROR #24 : Perspectives on Roasting for Espresso w/ Jaroslav Tuček of Doubleshot, Czech RepublicOur Sponsor for Rate of Rise!
www.millcityroasters.com
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Training employees remains one of the central tasks of cafe ownership and management. Rather than training from a central standard and source that has been thoughtfully crafted to onboard and develop the skills of the barista to meet specific standards, there is a temptation to want to lean on training by osmosis or by committee where the new hire is simply assigned a shift schedule and told they will learn from the other experienced employees. What you end up with is a lot of mixed messages, confusion, disengagement and inconsistencies.
Today on Shift Break we will be talking about why training by committee, or by simply having the existing staff "show them the ropes" is a bad idea and what we should be doing instead.
Related episodes:
SHIFT BREAK! Holding Baristas (and Yourself!) Accountable 533: Principles of Quality Control SHIFT BREAK! The Necessary Death of the Superstar Barista SHIFT BREAK: The Best Way for Every Shop to Train BaristasHIRE KTTS 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
of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
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If you are like a lot of owners or managers you might find the idea of reminding and repeating yourself to be at the top of the "most annoying things I should not have to do" list. To a degree you are right. But only partly. It really depends on how those tools are used and how you approach your own role in the cafe
Today we are going to explore how the tools of repetition and reminders are actually forms of guidance that, in their right place, can bring about the kind of change and excellence you want to see in the coffee shop.
In fact, it seems that the key to leadership in the cafe starts with reminding and repeating to ourselves the truth that we are using our position to serve and facilitate. These elements are critical a solid coffee business.
Related Episodes:
Communicate, Duplicate, Repeat : Key habits that make information stick Being the Point of Clarity Don't Waste ProblemsINTERESTED 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
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
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We talk about how we want to provide an experience for the guest, to connect with them, to make a positive impact. The way to get there though is through embracing what may seem like the opposite of what we want, the transactional. Gasp!
Today on Shift Break we will be talking about why the transaction between you and the customer, the ordinary exchange of money for goods, is the gateway and foundation to building a truly remarkable business and hospitality experience!
Related episodes:
In Praise of the "Transactional"
518: How to Run a Coffee Shop w/ Meaningful Hospitality
505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Colonna-Dashwood
SHIFT BREAK: Back to the Basics
SHIFT BREAK: Is Your Love for Coffee Sabotaging Your Success?
HIRE KTTS 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
of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
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On average, when I look into a cafe's operational materials and systems, one of the main things that is either not developed well, developed but not updated, or just not there at all, are job descriptions.
For many coffee businesses, there is a default to describing their growth and thus operation as "organic" and as a result, while some progress is made, they can tend to find themselves hitting a wall where everyone feels a constant sense of uncertainty that impact the business.
Today we will be talking about the good and the bad ways we create and utilize job descriptions in the cafe and how you can approach the use of them to serve your staff and customers well.
As always, I hope you gain one or a few insight from this episodes that you put into practice to make a positive difference in the shop!
Related Episodes:
244 : Top 10 Ways to Lose Employees 373 : The Owner’s Role: 5 Behaviors for Effectiveness 301 : Hiring and Training for ExcellenceINTERESTED 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
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
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Who we are when nobody s looking is really who we are. There are variations of this phrase and for most it is convicting and motivates us to increase the integrity of how we move in life and work. In the cafe, we talk a lot about hospitality regarding guests and more recently we have talked about hospitality for the staff. But what about the people that support and are vested in your businesses through services and products?
Today on Shift Break we will be talking about the importance of extending our hospitality to vendors like delivery drivers, bakeries, service companies, and others. Whether in-person or over the phone, how we treat people matters and either builds relationships or erodes them.
As goes the relationships, so goes the business.
Related episodes:
Service, Spite, and Compromise
133 : 5 Keys to Successful Wholesale w/ Sarah Richmond
Are We Giving our Best to the Least?
HIRE KTTS 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
of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
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"Customers are already dialed in." This is one of my favorite quotes from the interview I had with today's guest. The industry has largely been focused on educating customers about coffee but not very good about educating themselves about the customer, and even less concerned about meeting people where they are or even celebrating their tastes. How can we approach the regular people that make up most of our customer base in a way that edifies instead of discourages? That's what Matthew Bryce of Seven Sleepers Coffee Labs is here to talk about! Matthew Bryce is a results-driven leader with over a decade of experience enhancing customer service, retail and food service operations. A specialist in elevating customer experiences, optimizing processes, and driving measurable improvements in sales, team productivity and quality of engagement. With his extensive industry experience and people-first communal focus, his company Seven Sleepers Coffee Labs has been able to excite people about coffee through experiences and conversation. I am grateful for this discussion and hope you all are encouraged to take action on the insights Matthew shares. Link: https://www.instagram.com/sscoffeelabs/ Related Episodes: 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab 216 : Helping your Customers Brew at Home w/ Brian Beyke , I Brew my own Coffee Podcast 432 : How to Win in Specialty Retail Coffee Sustainability Series #4 : Consumer 360: Encore Episode! Hosting Consumer Coffee Classes: 7 Tips for Success
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
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
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Being a manager in a coffee shop is not just about extra administrative tasks, its about leading and guiding people well through the work of the cafe. Many managers in bars around the world are kept buried in tasks and don't have a clear view of the landscape in front of them. This leads to avoiding essential conversations and a lack of growth in both the manager and the staff.
Today on Shift Break we will be talking about a great tool developed by Bruce Tulgan in his book "It's OK to be the Boss" called "The Manager's Landscape". I will go through the framework and show how you can utilize it to know how to effectively lead and manage the people you have best tasked with serving.
It only takes a moment to get this started so I would encourage you to take action after this episode and start applying these principles today!
Related episodes:
435 : Encore! It’s OK to be the Boss, w/ Bruce Tulgan 378: 5 Areas to Develop in Managers 181 : Organizational Self-Knowledge 483: Encore: 6 Essential Qualities of Coffee Shop LeadersKEYS TO THE SHOP®
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
of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
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Coffee shops are dynamic places that require a ton of focus on what seems like an endless sea of urgent things. Some are actually more important than others and learning what they are and training yourself and your staff to focus on and cultivate them from the start can help set the next years of your businesses life up for healthy operation and growth.
Today we are going to explore what areas you need to be focused on int he first year in order to make best use of your time. Areas that, if given serious investment, will make everything else work together.
This is not just for new businesses though. If you have been open a while and want to recalibrate, simplify, focus, and refine, this one is for you too.
Related Episodes:
317 : Encore Episode: Death by Comparison 436: Stop Burn Out! and Make Work Effortless w/ Greg McKeown | Best Selling Author “Effortless” 269 : What to Focus on after you Launch 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 432 : How to Win in Specialty Retail Coffee 173 : 5 Areas of Focus for RetailersINTERESTED 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
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
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Once we get a little bit of authority as a trainer, manager, or leader in the coffee shop we tend to dream about and focus on all the things we want to change. Unfortunately the projects that we know will improve things often do not get the reception we want from the boss and we feel dejected and frustrated.
Today on Shift Break we will be talking about the need to have patience and to prioritize the right work and projects in order to gain trust so the good things you want to do in the future are better received.
Related episodes:
SHIFT BREAK: Setting Staff Up For Success
SHIFT BREAK: Making Minimum Viable Changes
SHIFT BREAK: Managers, You Don't Need To Do It All
Flexibility for Owners and Managers
HIRE KTTS 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
of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
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We are back with anew round of show floor interviews from Coffee Fest! This time we were in NYC at the Keys to the Shop booth and got four wonderful presenters and experts to chat about training, entrepreneurship, and trademarking law!
First up to talk about effective barista training strategies we have our friend Antoine Franklin!
Antoine Franklin (better known as “Twizz”) born and raised in Cleveland, OH has 19 years of experience working in the coffee industry. Having many different job titles from barista to operations partner, to wholesale manager, LAWCO judging panel he’s got a ton of experience and knowledge doing almost everything in the industry.
Instagram: @Twizz_3seas
Next we are chatting about training across multiple cafes with Mo Hashmi!
Mo Hashmi works at Hidden Grounds Coffee as their Director of Coffee & Education. Since beginning his career in coffee, Mo has trained countless baristas in advanced coffee brewing techniques across New Jersey and New York. Currently Mo leads the roasting operation of Hidden Grounds Coffee and is in charge of sourcing, profiling, and quality control. In 2023, Mo received his SCA Roasting certification.
https://www.instagram.com/momakescoffee/
https://thehiddengrounds.com/
Now we get to dive into the history and lessons learned from one of the founders of famed NYC coffee company, Cafe Grumpy!
Caroline Bell is the Co-Founder and CEO of Café Grumpy, a specialty coffee company founded in Greenpoint, Brooklyn, in 2005. A Certified Q Grader and PCQI, Caroline leads the green coffee buying and fosters relationships with coffee producers, with a focus on Central America. Since its launch, Café Grumpy has expanded to 11 locations across New York City, Miami, and New Jersey. Passionate about quality, sustainability, and community, Caroline is dedicated to building a supportive team and fostering a positive work environment. Through her continued work, she is helping to shape the specialty coffee industry—one cup at a time.
https://cafegrumpy.com/
https://www.instagram.com/cafegrumpy
Lastly we get into the land of trademarks and the legal protections your brand needs with Maria Sinatra!
Maria Sinatra focuses her practice on offensive and defensive Lanham Act and Copyright Act litigation in federal courts throughout the country. Maria has experience with disputes involving anti-counterfeiting actions, trademark and trade dress infringement actions, trademark dilution claims, false advertising issues, and copyright infringement litigation. She regularly advises clients on brand management issues, including how to secure, protect, and police trademark rights.
Reach out to and follow Maria on Linkedin:
https://www.linkedin.com/in/maria-sinatra-86b851163/
All these interviews took place at Coffee Fest and you should a trade sho you should seriously consider attending!
www.coffeefest.com
INTERESTED IN 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
of book a free call now:
https://calendly.com/chrisdeferio/30min
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Maintaining the functionality of your equipment is one of the main tasks involved in running a shop. You yourself may wan to be trained in machine tech, you may want to hire a teach or tech company to service your cafe's equipment, or you might want to raise up an internal technician.
Today on the show we are goping to talk about training technicians and how to coffee techs and owners alike should approach the relationship that helps keeping things working the way they should.
To do this I am talking with one of the best educators in the world of coffee technician training, Brady Butler of Trail Blaze Coffee Academy!
Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician training classes since 2009. Over his coffee career, Brady has also worked as a barista, a coffee equipment technician, and in wholesale customer support. He was co-lead for the SCA's Brewing Content Creator Group, a Lead Author for the Coffee Technicians Program, and a member of the Service Layer Education Committee. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC.
We learn about:
Brady Butler has a background in engineering and coffee tech. Why understanding the function of coffee equipment is crucial for technicians. Training should focus on understanding systems rather than memorizing components. Building relationships with technicians is essential for cafe success. How you should see mistakes in training environments as opportunities for learning. Explaining his role in the Coffee Technicians Program and its aim to provide a global standard for technician training. Preventive maintenance Understanding water treatment is essential for coffee quality. Why Brady thinks techs should have foundational barista training. How techs can help stabilize the churn in the coffee industry. Techs as trainers themselves: Why simplifying complex topics for clients is important. Advice for in-house techs: in-house tech services require careful planning and resources. Contextualizing recommendations based on coffee types is vital. Why an eyes wide open approach is necessary for tech decisions.Links:
VISIT THE TRAIL BLAZE WEBSITE! https://trailblazecoffee.com/courses/
Related Episodes:
446: Building a People-First Coffee Tech Culture w/ Jason “Double J” Johnson, Black Rabbit Service Co. 445: Evolution of the Machine-Barista Relationship w/ Ryan Willbur of Synesso Coffee Systems 312 : How to Choose the Right Machine for Your Shop w/ Chad little of La Marzocco 238 : Leading, Hiring, and working with your Coffee Tech w/ Hylan JosephINTERESTED 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
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
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There are an incredible number of tasks associated with running a coffee roastery. The busy work of keeping things going often gets in the way of working on the main areas that will actually move the needle and build a successful operation.
Today's guest comes to us with a lot of experience working in roasteries and consulting operators in the areas that he has identified as "The Core 7" essential areas of roastery operations. I fact, he has written a whol book about it!
Today on this 34th episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are talking with Luke Waite of Pomelo Coffee Consulting!
Luke Waite is the founder and principal consultant of Pomelo Coffee Consulting and the creator of the Core 7, a framework designed to help coffee roasters achieve lasting success. His background includes transforming struggling cafés, cold brew companies, and coffee roasters into efficient, profitable, and sustainable businesses. In 2024, he launched Junto, a peer-driven coaching group for roastery owners that fosters growth through camaraderie, feedback, and accountability.
Luke is a seasoned public speaker, regularly presenting at the Specialty Coffee Expo, regional coffee festivals, and to groups of international coffee professionals. He also serves on the management committee for the Coffee Writers Guild, advocating for writers' ethics and journalistic integrity in coffee writing.
His book on the Core 7, offers a practical guide to help roastery owners effectively manage their businesses. Endorsed by industry veterans, the book is set for a summer 2025 release and is available for pre-order!Links:
https://www.pomelocoffeeconsulting.com/Related episodes:
416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 328 : Relationships and Resiliency w/ Xavier Alexander of Metric CoffeeOur Sponsor for Rate of Rise!
www.millcityroasters.com
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When you onboard baristas, the work is just beginning. Part of the privilege of leadership is to provide ongoing coaching and training to all staff. This creates the kind of quality and excellence we want customers to experience and the kind of ongoing education you give to staff will determine if they are well equipped to serve.
Today on Shift Break we will be talking about the two kinds of ongoing training and education and why having the proper order and emphasis on each is critical.
Related episodes:
536: What It Means to Set Up Staff For Success
SHIFT BREAK! The Necessary Death of the Superstar Barista
SHIFT BREAK! How Not To Be a Jerk When Training Baristas
HIRE KTTS 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
of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
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The world of cafe management is full of great ideas that, if applied well, would indeed change things for the better. The idea around leader ship role being primarily about "setting people up for success" is one of those principles. The trouble is it often stops with just the idea and is not as often applied in a tangible way.
Today we are going to explore what it really means to set your staff up for success in the daily operations of the café in a way that is helpful for the business, customer service, and the barista themselves.
Related Episodes:
437 : The New Age of the Barista: Mindsets + Habits for Success 244 : Top 10 Ways to Lose Employees 248 : The 5 Elements of Resourcing your TeamINTERESTED 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
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
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Simplicity, focus, community, and legacy. These are some words that I feel apply to the steady and excellent service of Hyperion Espresso these last 30 years of operation. When you can measure your business in decades and look back with pride and a full heart, you now you have crafted something lasting and valuable. Today we are going to explore the story of Hyperion Espresso in Fredricksburg, VA w/ co-founder Ana Brugos
Born in Madrid, Spain Ana got a degree in Advertising at Universidad Complutense. Moved to Seattle, WA to study art in 1992. She met Dan Peterson and, with his friend Steve Sollien, decided to move to Fredericksburg, VA to open a coffee shop, Hyperion Espresso, in 1994.
Dan and Ana married that fall. After 5 years, Steve moved west while Dan and Ana continued and grew with the business.
Over the years they expanded the seating and serving area, tried a satellite location that didn’t work, increased revenue as the area developed. In the last 20 years they were able to detach somewhat from the business thanks to GM, Amanda Jones. In 2024, after successfully overcoming set backs like lack of employees and economic downturns, particularly COVID 19, they sold Hyperion Espresso to Jack Scholl owner of Roadmap Coffee.
I am thrilled to get to look back in time with Ana and Amanda and learn what great things can be accomplished when you have clear focus and a simple goal to serve you community well!
We discuss:
How Hyperion was born Cultural Influences on Coffee Community Building and Customer Engagement Transitioning Roles and Responsibilities Core Values and Business Ethos Navigating Industry Trends and Changes Creating a Unique Customer Experience Focusing on Core Offerings Building a Strong Team Culture Navigating Employee Dynamics Sustaining Passion and Community EngagementLinks:
www.hyperionespresso.com
Related episodes:
380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga’s Coffee Roasters 320 Founder Friday! w/ Francesco Sanapo of Ditta Artigianale, Florence, Italy 081 : Founder Friday w/ David Schomer of Espresso Vivace 205 : Inside Caffe Florian, the World’s Oldest Coffee Shop ! | Venice, ItalyINTERESTED IN 1:1 CONSULTING AND COACHING?
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