loader from loading.io

ACP 062: Anthem Coffee and Tea in Tacoma Washington

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

Release Date: 01/08/2018

ACP 073: Visiting Trade Shows & Making Friends show art ACP 073: Visiting Trade Shows & Making Friends

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

Big tips for walking trade show events: 1) Bring snacks, like nuts 2) Bring water 3) Know why you’re there 4) Seek out hashtags ahead of time 5) Volunteer at the event, for an exhibitor, or at an after party Time 1:40 Zack Lyman (ZackLyman.com Instagram @ZachLymanPodcast)), lover of Hot Wings and Dr. Pepper, employee at DiedrichRoasters.com I met Zack in Portland, “I walked up to you and I was like Steve Martin” because I was wearing a 7-piece all white bunny suit 2:50 How can people get the most out of a trade show? Zach Lyman says: (1) know what you’re looking for. Or let me know...

info_outline
ACP 072: Elika Luvs Onyx Coffee Lab show art ACP 072: Elika Luvs Onyx Coffee Lab

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

February 2019 visited this gem of a cafe in Arkansas. Just a little nerd chat about coffee. Coffee fermentation under pressure??? Elika: "Oh, man. Titles are hard. To give you an idea. "USBrC '19 V3.6" is my presentation title. Granja La Esperanza, Cerro Azul I also realized I said Shayne and I switched positions 3.5 years ago, but it was 1.5 years. I'm a liar." "Never settle for good enough" Visit www.OnyxCoffeeLab.com and thank me later!

info_outline
ACP 071: Drinking Aquavit in Norway show art ACP 071: Drinking Aquavit in Norway

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

A magician walks into a bar in Trondheim, Norway, orders an Aquavit cocktail, twirls his mustache, then meets me, Levi. "Let’s talk Aquavit…… the Nordic spirit" 1:40 Bargician! 2:20 0:50 Aquavit ‘water of life’ 2:40 potato based spirit, barrels of aquavit 5:35 Joe Patrick, @Bargician Recipe time Iced Aquavit Cocktail 4 oz cold coffee 0.5 oz Cointreau 1 oz Aquavit Ice Hot Aquavit Cocktail 0.75 oz Cointreau 1 oz Aquavit 6 oz drip coffee Orange zest 7:40 taste it as it’s cooling 9:05 tea? Coffee? Roast? Special thanks to Joe Patrick, @Bargician on Instagram and Danny Blaha @DLBlaha....

info_outline
ACP 070: Try This Hot Mojito? show art ACP 070: Try This Hot Mojito?

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

ACP 070: Try This Hot Mojito? TIME 1:00 Wine needs to air-e-ate? Mellow out? What’s that word! Some interesting notes from Decanter.com: Clément Robert MS, head sommelier and wine buyer at 28-50 wine bars, recommends giving a wine 60 minutes, on average, to aerate. ‘If you were, for example, in the presence of a fragile wine, like an old vintage bottle, then I would not risk aerating it too much. I would probably open it in advance and try to find the right type of glass.’ In the case of most white wines, Steven Spurrier says, ‘because they don’t have tannins, the...

info_outline
ACP 069: Derrick Wessels is a Renaissance (Coffee) Man show art ACP 069: Derrick Wessels is a Renaissance (Coffee) Man

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

Derrick Wessels (Instagram @Coffee_Derrick) owner of Beagle Coffee in Colorado. This episode was recorded on a pullout couch the day before US Coffee Champs Denver, December 2018. “This is a podcast, we talk about coffee” why have I never used this before? Its so simple =] TIME 1:00 how can you balance so many things like travel and work and roasting coffee? 1) Derrick uses 4 different calendars to manage his life 2) He pre-packs his daily needs in his car. Always plan to finish all your daily tasks before you return home again. Driving home to grab something you forgot kills your...

info_outline
ACP 068: Seasonal Flavors for Barista Magazine show art ACP 068: Seasonal Flavors for Barista Magazine

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

"Seasonal Flavors" From Barista Magazine Oct/Nov 2018 Issue 1: Barista Magazine October/November 2018 article, some additional fun flavor combinations that go with coffee specifically 2: Way easier (fast, cheap) to experiment with beverage, than to bake/create a new food item 3: Use the Flavor Bible if you want to combine ingredients 4: If you do work with a bakery, ask them what seasonal items will be coming out, or how to pair with their offerings. Maybe you can cross train people at the bakery? Maybe the chef will let you come work with them and develop new ideas? Or maybe they want to be...

info_outline
ACP 067: Small Pantry, Big Menu show art ACP 067: Small Pantry, Big Menu

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

Inspired by the “Cooking With Syrups” article in May 2018 issue of Fresh Cup Magazine, this episode is really about leveraging ingredients to pair items together and sell a tasty treat along with that delicious beverage.

info_outline
ACP 066: Lee Carter is in the Hot Seat show art ACP 066: Lee Carter is in the Hot Seat

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

Last weekend Lee Carter and his dog Zero drove over to my place in Madison, Wisconsin to chat for a bit. We saw some dive bars. We had some bar food. Then when we spent an hour relaxing and talking about beverages. Lee Carter is the co-founder of Five Watt and Big Watt Beverage Company in Minneapolis, MN. Enjoy the chat between 3 friends.   Recipe - The Year of the Chai: 2 oz Oregon Chai Extra Spicy Super Concentrate, 2 oz carrot juice, 6 oz Oatly Barista Edition, steam together, top with ground all spice.   For pictures of the mystery location, visit  or @Audio_cafe on...

info_outline
ACP 065: King of the Hill, a Barista TNT show art ACP 065: King of the Hill, a Barista TNT

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

Join myself and Andrew Gomez as we chat about a home barista party. Recorded suuuper late at night after many enjoyable alcoholic beverages. At the intro I mention this cold brew cocktail: “The Cold Brew Rock-Slider” 0.5 oz DaVinci Gourmet Cold Brew Concentrate, 0.5 chocolate liqueur, 1 oz Baileys Almond Liqueur, 3 oz Oatly, ice. ‘King of the Hill’ barista event: tickets are $1, all the tickets go into a hat, 2 names are drawn, the winning pour is on ‘the hill’ as the current ‘King of the Hill,’ 2 new challengers come up and pour, if the King of the Hill gets 1 of the 3 votes...

info_outline
ACP 064: Making Cold Brew Coffee Cocktails show art ACP 064: Making Cold Brew Coffee Cocktails

The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

Real time recording as my friends come over and create some fun coffee cocktails. This miiiiiiiight get silly.....

info_outline
 
More Episodes

Hello welcome - I have been talking to a few industry-pros about working IN and not ON your business. To help deep dive a bit let’s spend some time hearing about how Anthem Coffee and Tea went from having an over-worked owner to a healthy and expanding cafe.
Some topics we will cover that I enjoyed learning were: giving employees light responsibilities to free your time up, what is the 85/10/5% rule and finding others to help handle 95% of that your workload, a story of a customer loyalty program that had outstanding usage but went bust, and throughout the 2 part interview you will hear Bryan refer back to his clear vision and mission statement for his cafe which has clearly helped him stay focused while showing his employees how to win at customer service.
 

TIME 1:05
ANTHEM INTRO

TIME 2:45


Levi: Asking about the guiding principals….
Bryan explains how he wants his team to show ‘heroic hospitality’ which brings people back. Also talks a little about his exact role as the owner which is to be a role model, help grow sales, and that people are being served well.

TIME 7:35


Levi: Anthem is a good example of a cafe that has co-workers who appear to be friends
. Bryan explains: the line between customer and employee is blurred because the heroic hospitality is contagious and spreads to the customer base. Having this is a clear vision is a foundation.

TIME 8:50


Levi: when Anthem started did you think you would have an employee stay with you for 10 years?
 Bryan explains: finding the right employee who resonates well with your culture and core values will allow you to invest in that employee and grow them. “You have to identify people who have similar strengths and abilities and them replicate yourself in them so that you don’t stay a prisoner to the J.O.B. you created. I want to create jobs, I want to create opportunities for people, I don’t want to be the ceiling.”
Bryan also shares a warning if you get too hands off the business too soon, before you have modeled the culture that you want, then it will likely fade away into its own culture (good or bad) and not the vision you had.

TIME 12:20


Levi: “Solitude is a chosen separation for refining your soul, isolation is what you crave when you neglect the first” how did you get to that first point where you were able to step away for an hour/day/week and what do you wish you had don better?
 Bryan explains: he personally experienced burn-out at year 5. Then inserted a ‘pattern interruption’ in his life to help him gain clarity. Why are we afraid to leave our cafe? Is it because we fear to lose control? In order for our employees to win in the cafe requires that we show them exactly what winning looks like. Once we have trained our team correctly we can trust that we can take a step back.

TIME 17:55


Levi: “I drove hard on all cylinders, not realizing that being an entrepreneur means that everything you initiate by default you must ad to your maintenance list” What was the first task that you handed off first, how can a cafe manager test with small things first before handing off too much?
 Bryan explains: 16personalities.com is the starting point, beware of weaknesses so we know where to put people. Involvement equals ownership, getting people involved helps them become more responsible and the best thing is when they see a current process we use at the cafe they know of even better ways to streamline it.

TIME 22:20


Levi: Where did your shirt design “Let is happen naturally” come from? 
Bryan explains: it was a way to recognize when things were starting to bubble up or perhaps getting harder. It was a phrase we used as a team so we made it into a shirt. Also at that time we were using a lot of pour-over coffee brewing and were excited by that.

TIME 24:45


Levi: quoting Carlo “One thing that impressed me was Bryan’s desire to build a hub for the community……….”


OUTRO


Next episode Bryan will talk a little about his parents modeling customer service and a loyalty card that was supposed to ‘bring customers back’ but created an entitled customer. Sound good to you?

Music by The Dirty Moogs, via https://starfrosch.com/hot-100/artist/the+dirty+moogs