SHIFT BREAK! When To Break The Rules

The only way to really know how your business is doing, is to know how your staff are doing. Do you know, to the person, how each staff member is doing with service, hospitality, and skill in crafting coffee? This seems like it should be a no brainer but an incredible number of owners simply assume rather than verify and in so doing they end up with problems that could have been avoided as well as missing opportunities that go unrecognized.  Today on Shift Break we will be talking about the need to not only now, but to participate the continual development of people, their skills, and the support of all who take on the work that makes the shop possible.  Related Episodes:  Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings 406 : Five Ways to Immediately Improve Your Coffee Quality 181 : Organizational Self-Knowledge SHIFT BREAK: Evil Owners and Lazy Baristas 485: Your Shop vs The Industry – How to Free Yourself From Dependency 424: Developing Menu and Hospitality Guides Good Baristas aren’t born, they’re Made     CONSULTING + 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  [email protected] 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      

Almost every conversation you see online about coffee focuses on home coffee vs cafe. It is a very interesting and relevant topic in this time of explosive growth where tools, information, and good coffee itself abounds. Another aspect of this conversation though is less discussed and maybe even more relevant, in what ways are cafes themselves positioned to learn from what makes online educators so successful to make their own customers successful in enjoying their coffee. Today's guest is perhaps the best in the space in terms of deepening peoples fascination and enjoyment of coffee globally.  It is always an honor to welcome to the show, James Hoffmann! James Hoffmann is the co-founder of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London. He was the 2007 World Barista Champion, having won the UK Barista competition in both 2006 and 2007. He has a YouTube channel with over 2.3 million subscribers, where he makes videos about anything and everything to do with coffee. He is the author of The World Atlas of Coffee (first edition 2014, second edition 2018, third edition 2025) and the Sunday Times bestseller How to Make the Best Coffee at Home (2022). We discuss:  The Growing Appetite for Coffee Knowledge Shifting Perspectives on Coffee Education The Fun Side of Coffee Exploration Feedback and Community Engagement The Distinction Between Home and Cafe Coffee The Role of Hospitality in Coffee Experience The State of Coffee Innovation The Importance of Thoughtful Decision-Making Creating Unique Value in Coffee Content Community and Responsibility in Coffee Links:  https://www.youtube.com/@jameshoffmann https://www.jameshoffmann.co.uk/ www.theworldatlasofcoffee.com   Related episodes:    242 : A Conversation with James Hoffmann 404 : Education, Home Brewing, and Launching a Roastery w/ Kyle Rowsell, September Coffee 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab SHIFT BREAK! What Customers Value and How to Deliver It 480: Focus on What Your Customers Love  Insights into the specialty coffee industry and its challenges. KEY HOLDER COACHING GROUPS!  Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting?  Then you need to apply to join Key holder Coaching Groups!  Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO 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  [email protected] of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS 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    

The great Danny Meyer said, "Policies are nothing more than guidelines to be broken for the benefit of our guests". I come back to this idea often when trying to balance the tension between the need for structure and boundaries, and the freedom to be flexible in them and sometimes in spite of them. Today on Shift Break we will be talking about when to break the rules you make in your shop, when not to, and why it is critical to delivering on great hospitality to be flexible in how you operate. Related episodes: 414: Secret Ingredients for a Successful Coffee Shop 549: The Power of Great Consistent Work Over Time The Conversational Reality of Your Business : Thought on how to approach creative projects in the new year   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  [email protected] 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    

Systems are a necessary part of running a great coffee shop, but they do not make the shop great. As much as I talk about systems and structures on this show, the truth is, there are some problems with even the best systems when they are not part of a larger focus. Something that brings it all together. On this episode we are going to be talking about why cafes are far more than systems, what problems can arise when systems are made the end and not the means, and what you can do in your shop to make sure that you have things in their right order. Related Episodes:  330 : Establishing Systems in Your Coffee Shop Empathetic Systems Encore Episode : 6 Truths about Power Keep Systems Simple! 507: How High-Level Systems Help Your Cafe Thrive w/ Preston Lee, The 30% Rule   KEYS TO THE SHOP ALSO 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  [email protected] of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS 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    

Sharing is caring!...but when you overshare with your managers it can easily be the opposite. You have a lot on your mind and often not a lot of people to share it with. The closest person is most often the manager or GM and they "get" to hear all about your plans, hopes, crazy ideas etc. Feels good for you, but for them it can be a huge burden that distracts them from their main work. Today on Shift Break we will be talking about why oversharing is a trap that should be avoided and what your discourse and relationship to your management team should look like to avoid burnout, overwhelm, distraction, and confusion.  Toxic Vulnerability : Barista care, leadership, vulnerability, thoughtful management, coffee culture, coffee family , professionalism SHIFT BREAK: Respecting Your Barista’s Professional Boundaries 363 : Setting Boundaries in the Coffee Shop w/ Tom Henschel SHIFT BREAK: Don’t Celebrate Unhealthy Wins SHIFT BREAK: Owners, It’s OK to Make Mistakes     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  [email protected] 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  

Who you are cannot be what someone else is or is not. What makes you unique and valuable is not born from comparative analysis and cold execution n what you think a "wimning" formula is. Making and keep specialty coffee special is a simple exercise in growing in knowledge, wisdom, and consistent conversation with yourself, your team, your community, and the greater world around you. Trouble is that we often want to skip the meaningful parts, and borrow other peoples identities as our own in hopes of success.  On today's episode we will be talking about what makes the small independent specialty retailer special. Why Starbucks closure of 400 stores is a warning for us to distance ourselves from the false notions of learning good business from big business, and the simple steps and philosophies that lead to sustainable and fulfilling cafe operation.  Related Episodes:  Excellence In The Things We Hate 181 : Organizational Self-Knowledge 523: Encore: How We Ruin Specialty Coffee Experience The Quality Standards Equation How to talk to Customers about Coffee SHIFT BREAK! What Customers Value and How to Deliver It SHIFT BREAK! Adding Value in the Cafe   KEYS TO THE SHOP ALSO 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  [email protected] of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS 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          

I am excited to share with you another set of conversations from Coffee Fest! This time form Los Angeles 2025!   We start with a discussion focusing on the growth of trining and education in coffee and baristas skills in underserved communities w/ LaNisa Williams of Barista Life LA   LaNisa has been in the coffee industry for a total of 20 yrs but the last 10 yr have been devoted to the  specialty coffee industry.  She is the owner and founder of Barista Life LA/ Hustlers Cup and Black in Brew. Barista Life LA  is a full service brand providing education, private consultations, and events in Los Angeles As a veteran at the forefront of accessible coffee education and culture I believe coffee is for all. She has embraced the passion for becoming a coffee master as a way of creating a more sustainable life for for herself and making opportunities for so many others while pursuing educational opportunities and giving back to my community as well as welcoming newcomers to the coffee industry.   Link: https://www.instagram.com/baristalifela/?hl=en Next we get to talk all about effective management and working to serve a team of people as a leader  through communication and operational excellence w/ Kat Padlan!  Kat Padlan is the Founder of KapeBayan, a coffee consultancy focused on creating equitable, human-centered café spaces, and currently serves as Operations Manager at Lucky’s Coffee Roasters in Southern California. With over a decade of experience in the specialty coffee and hospitality industry, Kat is passionate about cultivating environments that uplift both guests and teams, especially within marginalized communities. From managing café operations and building educational programming to consulting for emerging coffee businesses, her work centers around accessibility, transparency, and cultural connection. Kat believes inclusivity isn’t a trend, but the backbone of a thriving coffee culture and strives to make that a reality in every space she touches. Link: https://www.orderluckys.coffee/ https://kapebayan.com/ We then get to chat about working to serve wholesale clients and help ensure their success through training and focus on the right things to make the biggest difference w/ Darrell Baskin!  Darrell Baskin is the Sales Manager & Training Director, for Groundwork Coffee. He has been working in the coffee industry for 14 years. He has held many roles over time including barista, manager, trainer, director, competition judge and most recently sales manager. Darrell is passionate about the sharing of knowledge and support that helps to build a stronger, more inclusive coffee industry for all.  Link: https://www.groundworkcoffee.com/ Finally we are talking all about taking the journey of learning through competition and business and how to use that experience to deliver real value for your coffee shop customer w/ Seidy Selivanow! Seidy Selivanow is the co-founder of Kafiex Roasters in Vancouver, Washington, where she combines her passion for coffee, community, and education. A nationally recognized competitor, she placed 7th in the 2025 U.S. Barista Championship and 8th in 2024, bringing creativity and storytelling to the stage through her signature drinks and presentations celebrating her Mexican heritage. Beyond competition, Seidy is deeply committed to mentorship and education. She has taught classes at Coffee Fest in both English and Spanish, presented in Mexico City at Exploradores de Café, and spoken two years in a row at the Women-Powered Coffee Summit. She also volunteers regularly with Cup of Excellence Mexico and serves on the Raise the Bar Committee, supporting scholarships for the underrepresented people in coffee. Link:  https://www.kafiex.com/   Related Episodes:       CHECK OUT FUTURE COFFEE FEST SHOWS! WWW.COFFEEFEST.COM      

Yeah sure your staff take the customer's order, give them the change, and direct them to the pick up area, but you want more! Trouble is, even though you have talked about it and told them, you don't see a change. What gives?! Today on Shift break we will be talking about the often desired, always vaguely communicated, and angst inducing topic of how to get baristas to meaningfully engage your customers. The goal is to help you take this on as a collaborative project, one in which much of the onus rests first on yourself and then the staff.  Related Episodes:  527: Thoughts on How to Approach Training and Onboarding 018: Hiring, Culture, and the Future of your Shop Motivating Staff Through Culture 291 : What to do if Your Baristas Wont Listen to You   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  [email protected] 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  

Knowing all the information and having all the coolest and best gear does not means your shop will succeed. For the purpose of todays conversation let's just say all the things we assemble under the roof of out shop are just the bricks. What's the mortar that holds t all together? People! Today we get to chat all about how to focus on people to fuel the best retail experience for both staff and customers alike w/ Mike Cosentino! Mike Cosentino, CEO of Big Peach. Big Peach is one of the largest and most recognized specialty retailers in North America, with business units spanning the Specialty Running (Big Peach Running Co.) and Bicycling (Big Peach Ride + Run) retail segments. Headquartered in Atlanta, the company serves athletes and fitness enthusiasts of every level beyond its brick-and-mortar locations through a dynamic e-commerce platform (BigPeachRunningCo.com) and innovative mobile retail experience (Big Peach On-Wheels). His new book, It’s Not the Bricks, It’s the Mortar: Optimize Your Retail Business for Lasting Success offers a battle-tested framework for service-driven retail organizations… from a current operator. No formalities. No fluff. This is not content from an academic researcher, industry consultant or ghostwriter. This is entrepreneur Mike Cosentino sharing powerful lessons from decades of experience, while still leading his own retail enterprises. Whether accelerating growth or withstanding the unexpected, his systems favor the confident empowerment of others – – while disfavoring the constant oversight often required by most leaders. The book includes two life-altering personal events that every reader will relate to, reminding us that success in this industry can’t be achieved on hustle alone. Related episodes! 446: Building a People-First Coffee Tech Culture w/ Jason “Double J” Johnson, Black Rabbit Service Co. 416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee 394 : Happy Coffee People w/ Wendelien van Bunnik 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 People…not Objects 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference   KEY HOLDER COACHING GROUPS!  Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting?  Then you need to apply to join Key holder Coaching Groups!  Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO 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  [email protected] of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS 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    

Roasting excellent coffee should not be relegated to only one finish temp or level of roast. For a significant portion of our history we have favored the lighter and lower temps in specialty coffee. But recently roasters have begun to full embrace more full developed roast profiles in a pursuit of brining that specialty excellence to a wider range of consumer. Today's guest is all about this way mindset and has a specific way to communicate it to his customers.  For this month's RoR to talk with Erik Johnson of Thinkwell Coffee!  Erik Johnson is a founder and the roaster behind thinkwell.coffee. He began as a barista in 2006 and has roasted professionally since 2012, working as head roaster for regional brands. He has worked across the supply chain—from producers to millers, from villages to importers. Now, he runs a production roastery that opens to the public, offering beans (not lattes) for people who value beauty, balance, and brewing at home. He believes that coffee is art, and great coffee is built on harmony: between people, the earth, and the roast itself.    Related episodes: ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind RoR #31 : Improve your Roasting Range by Focusing on the Fundamentals w/ Willem Boot of Boot Coffee   Our Sponsor for Rate of Rise! www.millcityroasters.com