An Essential Habit for Every Coffee Shop Worker
04/20/22 • 11 min
1 Listener
It's not uncommon to feel like the day get's away from us and that we are always being taken for a ride by the work. Heck, I can hardly remember entire years of my own career due to not taking on this one essential habit until much, much later.
On today's Shift Break we are going to talk about "Bookending" your day and how to use this time in the beginning and end of your work day to show up fully, mature decisively, and have maximum positive impact on your business, coworkers, and staff.
Related Episodes:
- The Counterbalanced Barista
- Patience & Passivity : Career Advice for the Long Game Learning -vs- LEARNING
- Accurate Reflection : A very important end of year challenge and encouragement to the Keys to the Shop community
- Career Advice from Joe Marocco of Mill City Roaster : Mission, learning, goals, mindset
Visit our Sponsors!!!
The best espresso machines in the world!
Custom branded mobile apps for your shop!
It's not uncommon to feel like the day get's away from us and that we are always being taken for a ride by the work. Heck, I can hardly remember entire years of my own career due to not taking on this one essential habit until much, much later.
On today's Shift Break we are going to talk about "Bookending" your day and how to use this time in the beginning and end of your work day to show up fully, mature decisively, and have maximum positive impact on your business, coworkers, and staff.
Related Episodes:
- The Counterbalanced Barista
- Patience & Passivity : Career Advice for the Long Game Learning -vs- LEARNING
- Accurate Reflection : A very important end of year challenge and encouragement to the Keys to the Shop community
- Career Advice from Joe Marocco of Mill City Roaster : Mission, learning, goals, mindset
Visit our Sponsors!!!
The best espresso machines in the world!
Custom branded mobile apps for your shop!
Previous Episode
341 : How to Think About Success
How do you think about success and your coffee shop? For many people it boils down to financial metrics only which, in the long run, may not bring the kind of fulfillment the we seek when we first set out to begin in coffee. In fact without some more nuanced goals and metrics for success, even the profitability will and does suffer.
Today I want to talk about four ideas of what I believe success can look like that go beyond the financial and help balance our pursuit of profit in a way that bring sustainability to both you and the people you serve through the business.
We cover:
- Out normal understanding of sucess
- The importance of employee care
- Legacy and long term creation
- Intentionality and Community impact
- Personal and professional growth
Related episodes:
055 : Personal Growth & Development w/ Jared Truby, Cat & Cloud Coffee
293 : Thoughts on Defining Professionalism
206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger
302 : Data’s Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube
227 : Connecting with Hearts and Minds
Blog: Who we are and What we do
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Next Episode
RoR #14: How to Roast New Processing Methods w/ Mike Ebert of Fire Dancer Consultants
As new processing methods become more popular and prominent, roasters must pivot and adjust how they approach them in order to get the best possible result. Processes like honey and pulped natural present unique challenges for even the most veteran roasters. The good news is that there is a growing family of best practices that will help you see success and consistency while embracing the new and emerging methods on the market. To help us sort through this topic we turn to none other than Mike Ebert of Firedancer Consultants.
As the founder of Firedancer Coffee Consultants, Mike is dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential. Ebert is an Authorized SCA Trainer; holding the professional level certificates in Green Coffee, Sensory Skills, Roasting and Brewing. He has had a hand in many positions up and down the supply chain and continues his volunteer work with the Specialty Coffee Association’s Education Advisory Council as Co-Chair of the Education Content Committee.
In our conversation we cover:
- Then challenge Pulp natural and other processes present
- Mistakes we make when roasting new processes
- Knowing your roaster and being vigilant
- Frame work for earlier success
- Taking into account the unique sugar changes
- Rate of Rise
- How learning new methods can help with old ones
- Shifting our minds to innovate new metrics
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Related Episodes:
RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters
RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises
RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee
RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak
RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind”
RoR #6: Buying Less and Doing More w/ Ever Meister
RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants
RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee
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