The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers

All about coffee stuff. Sometimes its an interview in a sauna, sometimes we talk about how to fire your best friend. Owning and running a cafe is hard, allow us to help you get through it with a little sanity

ACP 073: Visiting Trade Shows & Making Friends 04/05/2019

ACP 073: Visiting Trade Shows & Making Friends 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 sort of what you want to know. (2) Don’t be embarrassed, ask, we all need to learn. (3) I’m here to educate and have fun, don’t be scared to say hi. Time 6:00 Lee Gordon (Instagram @LeeGordon), from Urnex likes to walk the floor and get a lay of the land. Then circle back to what he wants to see. Great idea, especially if you don’t have time to see everything. Time 7:30 Derrick Wessels (Instagram @coffee_derrick) from Beagle Coffee is BACK! 1) I’ll work a booth to cover flights. 2) I don’t bring business cards, I bring swag like hats. Sarah Allen (9 mins) is queen of swag-hats. 3) Ship your winnings home. 4) Things can ship en route there, be very careful. 5) If its within 10 or so hours to drive, it may just be easier to drive. Like if you need groceries. 6) SNACKS, Bobos Bars from Boulder. Levi’s fav is almonds and string cheese. Something about that lighting and talking makes ya thirsty! 7) Beware of stains on booth counters, things are dirty. 8) How do you change your mind-set? Concentrate on breathing. Some people listen to music in their headphones. Some speakers look at the room from all angles. 14:00 planning outfits to wear on the trade show floor. Easy to move around, water resistant clothes if possible. Thanks to my friends and FreeMusicArchive.org artists Daniel_Barbiero_-_06_-_Emanation & Monplaisir_-_15_-_Bass /episode/index/show/audiocafe/id/9286451

ACP 072: Elika Luvs Onyx Coffee Lab 02/03/2019

ACP 071: Drinking Aquavit in Norway 01/30/2019

ACP 070: Try This Hot Mojito? 12/28/2018

ACP 070: Try This Hot Mojito? 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 need for aeration is rarely necessary.’ TIME 1:50 “I love my coffee at like 120 degrees” TIME 2:00 “I’ve been in hot tubs hotter than that” TIME 2:15 Temperature reveals a lot about the coffee, such as the extraction. At a ‘lower temperature’ (say, 120-140) different flavors will come through such as (1) sweetness, (2) clarity of fruit flavors, (3) perception of oil, (4) acidity. TIME 2:40 “The closer a beverage is to your body temperature, the more you can taste of it” TIME 3:20 “Milk based drinks that are hot have a texture to them, so enjoy them sooner" before the texture is gone TIME 3:50 The anatomy of the espresso machine is beautiful TIME 4:40 The “Perfect Manhattan” dilutes over time in a wonderful way. The boozy body will mellow and entertain your palate in a different way. TIME 5:20 Rockford Roasting Coffee, hot cocktails on the espresso machine. A hot Mojito on the espresso machine? Nuts! Direct message me on Instagram for the recipe =] @Audio_Cafe TIME 6:00 As cocktails get hot we found less booze/spirit was needed. Such as a Hot Mojito, there was no soda water to thin the spirit and the hot water added significant aroma of rum TIME 6:30 Part of taste is smell and when its hot it will get into your nasal cavity faster TIME 7:00 Hot Margarita with Miller High Life? Yes. TIME 7:50 Drinks will cool down quicker than they will warm up…. Hot beverages will cool ‘faster’ because they don’t have a heating element assisting them. Cold cocktails usually have ice sitting and helping. TIME 9:15 There isn’t a lot of holding drinks at hot temps in the cafe world. Coffee cup “MiiR” MiiR.com TIME 10:00 Coffee served at 3 degrees difference. Obviously brewing temperature is a huge factor. Note from our legal department: *No water was harmed during the boiling process of this intro and outro* Also, can you believe this episode took me 3 hours to edit? Insanity, why do I do this to myself? Well, because of great people like Derrick Wessels (Instagram @Coffee_Derrick). Fun forum about temperature: https://forums.egullet.org/topic/111478-proper-chilled-cocktail-temperatures/ /episode/index/show/audiocafe/id/8064104

ACP 069: Derrick Wessels is a Renaissance (Coffee) Man 12/16/2018

ACP 069: Derrick Wessels is a Renaissance (Coffee) Man 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 schedule. 3) He pre-plans meals “Meal prep” to allow him time to relax while between gigs, no need to run around for food. High protein meals is a must. 4) Just waiting in line for food can take a whole hour. 5) 2 jobs, roasting job, travel to compete in 4 types of competitions (latte art all over the USA, Coffee Fest presents both America’s Best Cold Brew & America’s Best Espresso, US Coffee Champs Barista Championships, plus regional events). 6) A lot of people don’t have the motivation pushing them to learn new things. 7) Balancing multiple jobs helps break up the work day. “It’s all a different flow” “the high energy doesn’t let you think about being tired.” Barista vs bartending shifts have different energy. TIME 6:45 Natural progression from barista to bartender, some of the differences are fairly obvious. 1) Bartenders will spend more time on each drink 2) Bartenders are known for more in depth customer service 3) Bartenders have a wide variety of ingredients and though they may not love making a Mojito they won’t shy away from it 4) No one is going to judge you for getting a sweet cocktail, but at a cafe it feels that way 5) Bartenders like to pre-prep their ingredients. They place items as efficiently-close as they can. 6) Proper bar design, aesthetic is nice, but focus on efficiency TIME 8:00 HECK YEAH, “Iced Vanilla Lattes” How can you expect to provide a good experience for a drink you’ve never even had? TIME 9:35 the gateway mocha TIME 10:00 Prep as much as you can ahead of time From bar to barista, signature drinks… Make as much of your drink in front of a judge as you can. Prepare your station, be efficient. Extra little movements add to minutes of waiting time for customers in a long line TIME 11:00 Bar design Ambiance vs access Immediate access fridge so the barista doesn’t have to even move their feet. TIME 12:30 Do you taste your batches? Smelling is 1 thing, but tasting and even swallowing is very important. TIME 15:45 temperature Time and temperature effect coffee As milk drink beverages sit they change wildly, the texture leaves which is big. “Educate through curiosity” TIME 19:30 you must try the entire menu You don’t have to finish it, but be a part of your customer’s world TIME 21:00 How did you break your nose? Music sample brought to you via FreeMusicArchive.org, artist: The Dirty Moogs, track: Julies An Android. Chosen for its fun vibes and for the lyric “She woke me up it was late on Saturday night..” /episode/index/show/audiocafe/id/7932224

ACP 068: Seasonal Flavors for Barista Magazine 11/25/2018

ACP 067: Small Pantry, Big Menu 05/08/2018

ACP 066: Lee Carter is in the Hot Seat 03/07/2018

ACP 065: King of the Hill, a Barista TNT 02/18/2018

ACP 064: Making Cold Brew Coffee Cocktails 02/10/2018

ACP 063: Anthem Coffee and Tea in Tacoma Washington Pt. 2 01/14/2018

ACP 062: Anthem Coffee and Tea in Tacoma Washington 01/08/2018

ACP 061: Solo Espresso in New Orleans, the House Cafe 03/13/2017

ACP 061: Solo Espresso in New Orleans, the House Cafe In August 2005 I flew into NOLA, on the flight from Seattle we could see the massive glowing storm in the Golf of Mexico. On one side of the clouds the sunset was painting it a gorgeous orange, but it was a thick cloud that quickly turned black and opaque. Looking out from the small airplane window I watched the cloud burst into electric blueish-purple as lightning strobe’d like a warning light. A fore-shadow and forecast of what was going to happen. Also a reflection of the very people who live in New Orleans. Fierce, strong, on one hand a guarded people that take care of themselves, and on the other hand very expressive of who they are through the arts (arts not just in galleries but also sculpted on top their buildings, painted on their bodies, heard in their voices as they sing on the streets, art they carry - worn deep into the wrinkles on their faces) Ten years after visiting NOLA and flying out the Monday before Hurricane Katrina, I came back. And this is where I found Lauren the owner of Solo Espresso. This is her story. SOLO ESPRESSO [Lauren Morlock, 1301 Poland Ave] Interview with bits of second track “memories” to break up interview OUTRO: For all the photos, including tattoos, barn doors, and the water line of where Katrina rested inside the cafe/house, visit AudioCafePodcast.com/61 See you next year? TIME 2:00 Start interview with Lauren from Solo Espresso Short Intro, bathtub in the bathroom in the back. Start simply. TIME 3:40 One step at a time, slow build / slow start as a pop-up. Follow opportunities as they come. TIME 4:15 Good point, contact these machines and see if there's a machine in the area around you, they may not be online on a website like Craigslist. Also, some owners contact the manufacturer to sell the machine rather than ever posting online. TIME 6:00 Bike or skate the coffee, so New Orleans and authentic. Don’t forget to tell all your friends, make sure you invite them out or they will put it off. TIME 7:15 Slow start, but it can build form there and get legit. Also gives you time to discover what and how you really want to do this. TIME 7:30 Do things as you can afford to do them. What would it feel like to have a cafe and no debts? When I bought my coffee stand I felt I needed a certain machine and went into debt for it, I regretted that. TIME 7:45 First question, before starting a cafe, have you worked in a cafe before? Working in a cafe is a great piece of homework before buying a cafe. Lauren worked in coffee for 18 years before opening her shop. She worked at Starbucks in 2000, back when Starbucks did cuppings and was investing heavily in their baristas. She took advantage of getting training from different companies. After 15 years of working in a cafe you can pick up so many things about the cafe you want to own. Then, the next step IS finally opening a shop. TIME 10:40 Why was opening your basement to all of NOLa the logical next step? TIME 14:00 NOLA local tells his story of leaving New Orleans during Hurricane Katrina. That he couldn’t swim, that his sister saved him. TIME 14:50 Here is an attitude here, a polished and tough/raw aesthetic here. Dark stained room but not a dark space. Minimalist, but not empty. Its special. “I think it’s special because its my spot. Everything literally has a story.” TIME 16:00 Shop-dog. Shanobie? Hamming people up for the pets. TIME 17:00 Same NOLA man, James Pierce, shares about his mom, dead for over 10 years and he still misses her. She lived to 84, switching from 3 cups of coffee a day to decaf, 10 kids, a bunch of grand kids. TIME 19:00 Flyer-ed the city when they started their cafe, that’s how they found the woodworkers/builders/carpenters that led the build-out for the cafe. Hint: you know you have a cool cafe when people want to help build-out your space and turn into friends. TIME 21:30 “I woke up like 3 4 in the morning and didn’t have shoes…” TIME 22:10 Getting the cash to start, a little bit of borrowing cash to put in the electrical/equipment/etc. Started with $10k. “Don’t you want a bigger space? This is only 450 square feet.” “With internet, we are so small and I feel that this shop is so intimate I’ve seen so many awesome things happen by not having internet. Conversations being made and people being introduced.” All the customers are accessible. “If someone wants to steal internet or bring their own, I’m totally fine with that.” “I have worked in a lot of cafes where someone has sit there for an entire day and game, or download from Napster, or porn” interesting balance when it is your actual house. TIME 26:30 Security for small shops, cool customers who live close, pad-locked room between cafe and house, give the robber whatever they want because a cafe can re-coop money but not a cool barista or life, give them what they want and get them out of here, sometimes you have to watch little kids that come in and are super cute, we have a dog here just hanging out for security. TIME 29:35 Jean-Baptiste Ulrick the taxi driver teaching me how to speak New Orleanian “You gotta eat them T’s” TIME 30:10 For the neighborhood cafe, its almost rude not to come in to the neighborhood cafe, its a great place for the neighbors to meet each other. The power of thought, not being naive but don’t manifest bad things like a robbery, we have wasp spray and smart employees. “Don’t try to fool with us” TIME 34:30 “Tomorrow we’re having Indian food and you invited me back, but it wasn’t come back to the shop, it was an invitation to come back to the neighborhood and a welcoming hand to the community. It was very cool and powerful because that was a moment that will never happen again in any other shop, its a moment that exists just here.” It creates great word of mouth and for advertising, leveraging their followers. “We do a food pop-up every Saturday” “Its nice to have an established food pop-up” create a demand for variety of food offerings. Started offering pop-ups to cross-promote with other vendors in the area. Also, microwaves are the devil. “I used to live at my shop too” TIME 38:30 Tell us about the name Solo Espresso, it seems more like a name, because you’ve been using the phrase “When we started solo” which could just be a phrase, or mean more… names can change over time. “We started as Dark Times Coffee” as a reference to the voodoo and other darkness that we celebrate here in New Orleans. People in New Orleans have all gone through so much darkness… because it can be a really heavy city to live in, among all the brightness.” The inspiration came from a trip to Peru, and an epiphany to only serve coffee (no flavored syrups, food, or blended drinks). We originally started with just espresso, then there was an expanding demand for other drip coffee and pour overs, then growlers for cold brew. /episode/index/show/audiocafe/id/5163041

ACP 060: Adam Walsh "Come Here Often?" the Tinder Cafe Concept 01/07/2017

APC 059: Caffeine Crawl in Madison Wisconsin 12/30/2016

APC 059: Caffeine Crawl in Madison Wisconsin INTRO Do you go on cafe or bar crawls? This fall in Madison, Wisonsin I got to do the CaffeineCrawl.com event, big event with a lot of logistics and moving parts. Lots to organize, great exposure for local cafes and super fun for the local community. For me as an attendee it was a great chance to see the whole local scene at one time, stopping into shops that I haven’t been into before. This episode can be thought of as an extension of the Yelp (episode 54) podcast we did, making a special event and getting people out to see you. TIME 2:55 : Local coverage… Sadie from CaffeineCrawl.com took to getting local coverage for JBCCoffeeRoasters.com and all other cafes, reaching out to all media know about. It was important to have a killer after party to end the whole day off on a great note as a whole group of coffee crawlers, all were invited. TIME 3:35 : Levi’s comments… If you’re going to setup an event you may not be able to get TV coverage, but what about at least setting the event up on Facebook/Yelp/CouchSurfing/MeetUp/Twitter #YourTown/other sites like local paper? This is SO IMPORTANT. Think of the next thing, what is the next event you want to promote? The Crawl had a TNT, then after the TNT a local bar to grab drinks? Make sure to leave off with a “Thank you for visiting our cafe and don’t forget about our next event…” TIME 4:45 : Cafe-Collaboration… When planning make your first goal to have shops shine in the way they feel comfortable and proud of and is unique to them. Make sure that the samples being served are totally delicious and wonderful, also test to make sure the team can make multiple samples back-to-back-to-back. TIME 6:00 : Levi’s comments… Work ON your business not just IN your business. As Sadie talks to cafes she learns about different roasters who want to have a small pop-up because they don’t have a local retail location. Like JBC, hosting a party because they don’t have retail space at this time, it was perfect for them to open the roastery and welcome people in. Serve a drink you’re proud of and make sure the other spots aren’t serving that drink as well. TIME 7:10 : Putting together routes... Pair businesses that work together well, could be a few surprises along the way, especially little snacks to eat. Craft beverages and foods fit together. This is a chance to meet the makers in the background of the local community. TIME 8:40 : Levi’s comments… If you make an event will there be an over-arching theme such as “Coffee in the spring” or “Coffee drinks made without dairy” or “Meet the makers”? Think about what you can do that is super special. What about 1980’s theme, each location playing their favorite ‘80s tunes all day? TIME 9:50 : How to prepare, catering to customers… You need 10-15 minutes of great intro to your cafe for people to listen to, you will repeat this the whole day so practice it! Bridge the gap of enthusiast and pro barista. Meet customers where they are at, whether you’re a hip 4th wave or a Java Jive Cafe with free wifi. Good chance for someone to see what the community can offer them, this is a chance for people to pick their new favorite cafe in town. Encourage guests to ask if someone has questions. Leave plenty of time for the community to chat. Important for everyone to feel comfortable and welcome. TIME 12:50 : Levi’s comments… This is a great chance for you to make an elevator speech for your business, from there stretch it to a 10 minute pitch. TIME 14:10 : Columbus Ohio recap… Old and New contrast, things that don’t seem to fit can be special, even for their contrast. Some may even say that “the obstacle IS the way.” TIME 16:35 : Levi’s comments… You can make cafes that don’t really ‘fit together’ and make it work, collaborate, rising tide raises all ships. That next weekend after an event like this be sure to have a post-event hangout for all the staff(s) who worked the event, re-give a briefing of your speech and best practices you noticed. After all, this event is as much for you as it is for the people who are attending it. TIME 17:30 : How can you be a great cafe to work with?… Being accessible is key. Check your email, be alert when serving drinks. TIME 19:35 : Levi’s comments… Prepare, have everything setup the day or week before so you can attend to last minute details and also be promoting the actual event the day before, rather then not at all after the fact. Have fun. Check in with everyone face to face that is working the event to see if they are alright. Appreciate them, make sure they are supported. Drink the drinks they are working on and provide feedback like “I think people are really going to like this part of your presentation.” TIME 21:10 : National drink trends… Nitro coffee on Draft, bridging the gap between craft beer and coffee. Impressive baristas working hard to master niches. Coffee/Cocktails (like gin with coffee). TIME 24:00 : Levi’s comments… Get out there and host something special for everyone. Don’t be afraid to try something totally different. Contact other businesses in your area and get something special going, who knows where it will lead to =] MUSIC : The Dirty Moogs, Clause. Podington Bear, Now Son. Podington Bear, Movin On Up. Podington Bear, Now Son. /episode/index/show/audiocafe/id/4951976

ACP 058: Tulsa Coffee Crawl 11/05/2016

ACP 058: Tulsa Coffee Crawl MUSIC (Podington Bear: Gravy) Topic 1) Tulsa, coffee crawling 2) Meeting baristas 3) Get out there and try stuff 4) Samuel Smith Insight: 1) Ask baristas ‘where should I go next’ us yelp 2) Cold Brew nitro with vanilla and cream 3) Maple Soda uses shelf stable ingredients that don’t expire or dial in Reason to interact: 1) Map of the places I went 2) Maple Soda and Sparkling Green Tea recipe 3) Photos of the drinks Hello, Tulsa Cafe Crawl What to look for on Yelp to find cool cafe 1) Stars 3-5 2) Number of reviews and photos 3) Keep track on your favorites list 4) Checkout podcast #54 Time 2:18 Visit the show notes for ISI Whipped cream recipes. I’ve seen some sped-up extraction recipes. How can you tell if its real ice? …It melts. Time 3:45……. Different levels of carbonation for different brands Real Maple or Honey does change the mouth feel, LINK to brands and their level of carbonation. Sometimes a high level of carbonation is great because some recipes have a lot of other ingredients competing for the total volume of the drink itself. Time 4:44 Espresso Tonic recipe, Levi uses just a hint of espresso in his recipe to allow for coffee to be the background flavor, rather than having it dominate the flavor profile. Thought - why don’t we look at espresso as a background flavor? Time 6:50 Owl Puccino signature drink, the name plays into what the cafe used to be called. What about a signature drink called the Al-Puccino, and it can be made with almond milk? Time 8:30 Foolish Things Coffee Company, don’t be foolish, ask questions. Oak Aged Cold Brew Float - was cool, you can use a brand like Time & Oak to get those flavors. They used local ice cream but not enough, lost the woody-flavor but like the idea and it was fun. Cold Brew Soda with Blueberry Shrubs at Starbucks. Time 13:00 Do the next thing, hop on Yelp and find a cafe then ask the barista ‘where should I go next?’ and they may direct you to some wonderful place or party that only the locals know about. I also use Yelp to bookmark places I will visit in the future when you’re in that town. Time 15:30 Why don’t we list the barista that came up with that signature drink like they do at fancy bars? /episode/index/show/audiocafe/id/4807511

ACP 057: Levi Gets Interviewed Pt. 3 10/13/2016

ACP 057: Levi Gets Interviewed Pt. 3 Time 1:10 - Levi talks about the Reversed Irish Coffee recipe, his new favorite coffee cocktail. Time 4:40 - “Where is the industry going with beverage recipes, to mocktails?” Talk a little about bottomless portafilters and the MAVAM espresso machine. Also the DaVinci Gourmet Iced Coffee syrup was mentioned for restaurants that don’t have an espresso machine. Time 5:40 - There is no new origin or ingredients on the market, like the past the stories that spice traders would make up to keep from finding their spices. Barista Meets Barman presentation in TOTC, you have just one machine and one area to make things for coffee. For a bar there may be multiple bar stations. Time 7:10 “What I like about going to a cool cafe is that I know I’m going to get a beverage from someone who loves beverages." Baristas are being more and more serious and well studied on their craft. Time 7:30 - “How do we come up with an idea for a new syrup?” is asked and Levi talks about challenges with that. Time 8:10 - Booze Milkshake recipes you say? I’m in but it really is work, even though it sounds like a total dream. Time 8:25 - Peach Chipotle coffee recipes? Peach Chipotle White Mocha? Sprite-Asada recipe? How are you thinking about recipes with coffee in them, do you have to use a whole 1-2 oz shot or do you use just a little espresso in your recipes? Have you tried an Espresso Tonic with just a little (0.25 oz) espresso in it? What are you assuming incorrectly about approaching coffee recipes? Why don’t you pull all of your ingredients out and look at what you have? Time 10:30 - EOFire.com question “If you woke tomorrow in the same world but you knew no one, what would you do?” has helped me come to new ideas. Look at what you can create when you forget all of your assumptions about hurdles. As the book title says, “The Obstacle is the Way” Time 12:25 - Fruit Loop Frappe “It looks like a clown went to art school” Time 13:25 - Why not try to do that crazy business idea? What are you doing to up your game as a barista? That is where I met great people like Laila Ghambari. One of my coffee epiphanies came from just different dosing of espresso weight then tasting the difference. Time 15:55 - “Super Natural” natural opportunities in life that you can turn into learning or opportunities. Laila taught us all the basics. Caffe Ladro in Seattle used a head Coffee Trainer, a manager at each cafe, then also a Coffee Educator to each of the 11 locations so each location has the same coffee experience. Time 18:30 - Coffee books with bizarre recipes, trying all the recipes was really fun. Gilligan’s Island Latte, Marzipan Latte, making fun drinks like that. Time 19:40 - using the perfect brown bananas. Bananas actually are an easy and great analogy for learning about flavor, green/yellow/brown banana. Red Velvet Mocha recipe. Time 21:10 - Do the weird unexpected twists, such as using dynamic texture or dynamic temperatures together. Chia seeds can be hydrated into a Chia Chai Soda, Chia Chai Aperol Spritz recipe (is it carbonated? I think I spoke incorrectly there oops!). Time 26:10 - The big take away of look what you can add to these businesses, be scrappy on how to start out, an make sure you properly evaluate your talent. /episode/index/show/audiocafe/id/4742053