This Founder Friday is such unique success story!  What started as a dream between two best friends (one an actor, the other a classical opera singer) has now been a 7 year coffee journey that is easily the most important and rewarding performance of their lives. From a humble garage to now an award winning roastery with 4 cafes and countless culinary collaborations, we will be diving into the story of Mostra Coffee with co-founders Jelynn Malone and Beverly Magtanong. Jelynn Sophia Malone is a Filipino-American entrepreneur, businesswoman, philanthropist, actress, TV host, producer, wife, and mother of 2 beautiful daughters. She is a co-founder, owner, and acting Chief Marketing Officer for Mostra Coffee, With over 15 years of marketing experience in Hollywood, Jelynn has been instrumental to the growth and international success of Mostra Coffee. She is dedicated to creating positive change that uplifts entire local and global communities.  Beverly Magtanong is a Filipino-Canadian-American entreprenuer, businesswoman, philanthropist, wife and mother of 5 children. She is a founder and co-owner of Mostra Coffee, As a classically trained opera singer with no prior business or coffee experience, Beverly is inspired to empower others to find their true, authentic selves, and make intuitive and empathic entrepreneurship the norm.   Mostra Coffee is a specialty coffee roaster located in San Diego, CA and the recipient of the international and coveted 2020 Micro-Roaster of the Year award by Roast Magazine.  They have been featured on Forbes, Us Weekly, Buzzfeed, Gear Patrol, Huffington Post, Conde Nast's Bon Appétit, as well as ABC, NBC, FOX, KTLA, ABS-CBN, TFC, Alaska Airlines and Google Talks at Google HQ.   Mosta is focused on providing an excellent experience for their customers through the tireless pursuit of perfecting their craft and being the beauty in humanity.  I hope you enjoy and are inspired by the Mosta Coffee story! We cover: From entertainment to coffee Philippines and the Mission of Mostra  First steps t launch Mostra in a garage  Genesis of their first retail space Dialing in their quality through feedback Cold brew, beer pioneers Creating the first brick and mortar retail experience R & D  and utilizing early versions Interview and hiring process Being and spreading goodness through authenticity Navigating growth and planning the future Perspective and the magic needed to say no  Harmonious partnerships  Links: www.mostacoffee.com Mostra Coffee on Instagram Mostaland 7th year Celebration   Related Episodes: 284 : Founder Friday! w. Jackie Nguyen of Cafe Cà Phê | Kansas City, MO Special! “Thinking Differently” Series | Filipino Coffee w/ Ron Dizon of Teofilo Coffee! 256 : Founder Friday w/ Varat Vichit-Vadakan of Roots Coffee Roaster in Bangkok, Thailand   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com

Keys To The Shop : Equipping Coffee Retail Professionals

310 : Founder Friday w/ Jelynn Malone and Beverly Magtanong of Mostra Coffee

Confrontation and difficult conversations are things we tend to avoid. One of the outcomes of this is an increasingly passive-aggressive style of management that seeks to take care of the issue without having to face it.  Today on Shift Break we will be talking about this common issue in coffee shops and how we can reframe confrontation and do away with passive aggressive management for good.  Related episodes: 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity 165 : The Art of Deep Listening w/ Oscar Trimboli 067: 6 Truths about Power 221 : Building your People Program w/ HR Consultant Dana Goodwin   Visit our sponsors! Interested in consulting or coaching? Reach out! chris@keystotheshop.com   Visit our awesome Sponsors!  Elevated batch brew and so much more! Ground Control Cyclops Brewer   The best espresso machines in the world! www.lamarzoccousa.com    

Passive-Aggressive Management

Few things are as essential to the global barista community as Barista Magazine. For 16 years they have been "Serving people Serving Coffee"  and advancing the knowledge, craft, and profession of the barista with every issue. Barista Magazine gives a platform and voice to the vibrant and amazing people who make amazing coffee and today we get to talk with the founders, Sarah Allen and Kenneth Olsen, All about how it started, grew, and their perspectives on the growth of the industry they have been faithfully reflecting all these years.   Sarah Allen, the editor-in-chief and co-founder of Barista Magazine, has been a driving force in the international barista movement from its outset, writing thoughtfully and compellingly about the barista craft, as well as contributing numerous stories on the subculture of baristas to multiple magazines and newspapers. Sarah has worked in a variety of editorial positions in her 20 years of professional publishing experience, as a staff writer for The Oakland Tribune in the San Francisco Bay Area; as a staff writer for The Oregonian newspaper in Portland, Ore.; as a freelance writer for such publications as WebMD, The Los Angeles Times Magazine, and The Hollywood Reporter; and as the Editor of Fresh Cup Magazine. She holds a Master’s degree in Journalism from the University of Oregon in Eugene, Ore., and a Bachelor’s degree in English from the University of California in Davis, California. Publisher Kenneth R. Olson has more than two decades of experience working as a writer and editor for both mainstream and specialty coffee publications. Kenneth’s work has appeared in a number of publications, including academic journals, Oregon Humanities, and The New York Times. Kenneth holds a Master’s degree in Communications from the University of Amsterdam in the Netherlands, and a Bachelor’s degree in History and Communications from the University of Washington in Seattle, Washington. I am old enough to remember when Barista magazine first came out only 6 years into my own career in coffee and what an impact it made. I have known Sarah and Ken for a good portion of that time and so getting to interview them here on this show feels truly magical.  I hope you enjoy this conversation! We cover: Beginning at the perfect time Creating and curating the first issue Highlighting baristas and connecting the community Listening as essential to serving well Providing tools, education and lifting up the barista Accessibility of information Global spread of barista culture Rise of barista in producing countries Providing clear learning pathways  Why there is no “right” answer How owners can meet barista's needs right now Links: www.baristamagazine.com Instagram @baristamagazine   Related Episodes: 306 : A Conversation w/ 2004 U.S. Barista Champion, Bronwen Serna! 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com    

309 : A Conversation w/ Sarah Allen and Ken Olson of Barista Magazine

This question gets brought up often when people are discussing their plans to open a coffee shop. The answer, as you might expect, is not as easy as saying yes or no. Ultimately we need to explore what is behind the question. Why is it being asked and how can you answer it for yourself.  Today on Shift break I will be giving you my perspective on this question in hopes that it encourages you to pursue the best paths of preparation for the coffee journey ahead.  Related episodes: 283 : 5 Bad Reasons to Open a Coffee Shop 269 : What to Focus on after you Launch 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 253 : Mindsets that Sabotage Success   Interested in consulting or coaching? Reach out! chris@keystotheshop.com   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com          

Do You Need Experience to Open a Coffee shop?

Italian coffee has shaped how the world understands coffee and cafe culture. These days there is a movement to take the traditional Italian way of of getting a coffee and elevate the quality and the experience making it a truly specialty coffee experience. At the heart of that movement is Aroma Caffe todays guest, Alessandro Galtieri.  Alessandro has owned and operated Aroma Caffe since 1994 and has been a coffee professional since 1991. As he ran the cafe he began to shift it into a beacon of progressive specialty coffee amidst the traditional coffee culture landscape of his city of Bologna, Italy.  Alessandro is the 2018 and 2019 Italian Brews Cup Champion and 3rd place finisher in the 2019 World Brewers Cup. He has published several books/ manuals on professional barista work and training, is a certified SCA trainer, and is tirelessly working to serve his customers the best quality and to make them happy through coffee.  In today's conversation we will be covering his beginnings in coffee, becoming an owner, the challenge of shifting to specialty, and his vision for the future of Italian coffee culture. We cover: Learning under older traditional Italian baristas The road to owning his own bar Changing the business model to specialty coffee Training and educating both baristas and customers Experiencing resistance  to new ways from traditionalists What makes Italian coffee culture?  What is the future of Italian coffee culture The most important behaviors of a barista How loving our coffee helps its sustainability Constance and temperance  Links: Aroma Caffe on Instagram @aromacoffeelove Website: https://www.ilpiaceredelcaffe.it Alessandro's Brewers Cup Routine   Related episodes: 198 : The Evolution of the Coffee Shop w/ Prof. Jonathan Morris 205 : Inside Caffe Florian, the World’s Oldest Coffee Shop ! | Venice, Italy 019 : 10 Reasons to Love the Customer w/ Chris Deferio 299 : 5 Rules for a Successful Coffee shop Blog: The Customer of Tomorrow Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com    

308 : A Conversation w/ Italian Brewers Cup Champion, Alessandro Galtieri

How coffee is processed after harvest has an incredible impact on the final quality in the cup. Today we have the luxury of choosing form  a wide variety of processing techniques. Whether you are a roaster or a farmer, understanding what these methods contribute to the coffee as well as their impact on the environment, and the industry is critical.  On this episode of RoR from Roast Magazine, we will be discussing post-harvest processing methods from a scientific, philosophical, and practical perspective with guests, Siva Subramanian and Byron Holcomb of Olam Food Ingredients.  Siva Subramanian is Vice President & Head of coffee Innovation, Olam Food Ingredients (OFI).  He has 27 years of extensive experience in the food industry working in multiple countries including India, Singapore, and the United States.  Prior to joining OFI, Siva worked with Hindustan Unilever at the Global R&D center in Bangalore, India Siva holds degrees in Chemistry, Chemical Technology & Food Technology from the University of Mumbai, India.  Currently, Siva is leading a team engaged in creating new processing techniques to enhance the aroma, flavor, and taste of coffee & creating novel food ingredients. Byron Holcomb is the Specialty Coffee Manager, Olam Food Ingredients (OFI. Byron likes to say he is a strong generalist in coffee but not an expert at any one part of coffee. In 2009 he competed as a barista with coffee from his own farm in the Dominican Republic.  He was a coffee buyer for Dallis Bros Coffee in NYC for a few years before moving to Brazil to manage a couple farms in Sul de Minas. There he tried to bring better post-harvest management to the operation. At least one of the farms made it into CoE the 5 years he was there. Recently he received the QP3 certification. For the last few years he is based in Guatemala City supporting the Specialty business in Olam/ofi.  We cover: How processing has evolved What happens in the washed, natural, and honey process The illusion of sweetness Role of stress, microorganisms, acids, metabolites, and sugars Mechanical harvesting impact on flavor Why honey process is not ideal How much does processing contribute to the bean’s true terroir?  What methods are most scalable and sustainable? How roasters can make mindful selections to support farmers and serve customers well  Experimental processing, quality, and marketing Pendulum of experimentation Links: www.olamspecialtycoffee.com www.asic-cafe.org   Subscribe to Roast Magazine! www.roastmagazine.com   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 #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients

It seems like we as an industry want two conflicting things. On the one hand we want baristas to create excellent drinks and to come to work with the mentality that they will not just be on autopilot and phone it in. On the other hand, we have a tendency to believe that the right configuration of recipes and equipment will solve the problem.  Today on Shift Break we will be discussing why machines and recipes cannot replace people in providing the kind of quality we seek, and how, ultimately, we need to take ownership over creating  the environments where quality can achieved.  Related episodes: 298 : A Trophy, or Atrophy? 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 025 : Mastering the Art of Training w/ Dave Stachowiak : Coaching, Leadership, education , and how to communicate your coffee and barista knowledge so it sticks 248 : The 5 Elements of Resourcing your Team   Interested in Consulting? Reach out! Chris@keystotheshop.com   Visit our awesome Sponsors!  Elevated batch brew and so much more! Ground Control Cyclops Brewer   The best espresso machines in the world! www.lamarzoccousa.com  

You Can't Automate Quality

Our coffee shops are the sum total of many different small and large things. When business gets going it can be easy for some of the simpler and more nuanced elements of running a coffee bar to fall by the wayside. The impact these have over time can be and is felt by both your staff and your customers.  Today you and I will be covering ten ways you can upgrade how your employees and patrons experience your cafe. These will be practical/physical changes as well as mindset shifts. As you listen, I would challenge you to select one or two of these and really create an initiative to implement them in your shop long term. As you go through the whole list I believe you (and everyone else)will see some remarkable changes. We cover: Bathrooms Bar cleaning Condiments Seating area Aromas in the shop Service standards Prioritizing feedback Upgrading and maintaining Focusing on your work Related Episodes: 057 : SOP’s FTW! Success through Standard Operating Procedures Spiders 299 : 5 Rules for a Successful Coffee shop 128 : Terry’s Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine 253 : Mindsets that Sabotage Success Fix the Small Stuff! : Management, Morale, Coffee Bar Culture   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com    

307 : 10 Simple ways to Level Up your Coffee Shop

The question of who to promote to available positions is one that coffee shop operators wrestle with a lot. As with any hiring decision, we can make great choices based on solid reasons or we can make a choice we will regret later that was based on shaky reasoning. One of those not so great reasons to promote someone is that they are "next in line" Today on Shift Break we will explore the idea of "next in line" promotion, why it may not be a great idea, and what to do to make the best decision for your baristas, the customers, and the cafe.  Related episodes: 172 : Why Tracking Performance is a Must! Blog: Good Communication is “For Here” 232 : Rebuilding your Staff with Excellence w/ Dave Stachowiak 301 : Hiring and Training for Excellence 278 : Making great Hiring Decisions   Visit our awesome Sponsors!  Elevated batch brew and so much more! Ground Control Cyclops Brewer   The best espresso machines in the world! www.lamarzoccousa.com  

Why "Next in Line" promotion Might be a Bad Idea

Today we get to chat with 2004 U.S. Barista Champion and legend, Bronwen Serna! Bronwen has been a practicing Coffee Professional since 2000, a Professional Barista, Roaster, and Barista Trainer, a Certified Instructor and Assessor with the Specialty Coffee Association. Her love of coffee precedes her experience, where she manages to frequent many coffeehouses all over the world and became a Barista after having drunk many cups of coffee and inspired by a trip to Italy. What has driven her all these years has been her love coffee and people. Bronwen is currently working with Counter Culture Coffee in LA, as she continues to build excitement and knowledge for clients and coffee professionals in the Specialty Coffee scene. This is quite a special episode. I have known Bronwen since the early 2000s. Having both grown into our careers during the same era of specialty coffee and in the same professional barista community I have witnessed first hand Bronwen’s dynamic and inspiring  impact in the industry and it is a tru privilege to welcome her to the podcast to share her story and wisdom with the KTTS audience!  In our conversation today we will be exploring Bronwen’s early years in coffee, and by default the early years of the 3rd wave that she was helping to shape. We talk about training, education, hospitality, business models, and how all these things have developed and what she believes are the timeless truths that contribute to a thriving community and career in coffee.  I hope you enjoy this episode and that it helps you mindfully pursue building a great future coffee history with what you presently set your hand to. We cover: Formative years in coffee and 3rd wave Being a life long learner Roasting as a career springboard  Competition and expanding horizons Tailoring education  Evolution of the industry Universal truths and practices of barista and coffee work How to best serve our customers Simplicity as a virtue  Biggest needs in the industry Links: Bronwen on Instagram www.bronwenserna.com Counter Culture Coffee   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com    

306 : A Conversation w/ 2004 U.S. Barista Champion, Bronwen Serna!

Boy do we have a Founder Friday for you! Today we get to talk with the founder of MadLab Coffee in L.A., Andrew Sinclair.  Andrew has been in coffee for over a decade going from an enthusiast to barista, head barista, manager, then owner and operator all before he started MadLab in 2015.  Mad Lab’s mission is to love people a whole lot more, instead of a whole lot less and to push everyone that encounters our coffee, to be the person they needed when they were younger. These mantras are the compass for how they present themselves and practice business with their everyday customers and thier partners that become our friends and family. In today’s conversation we will be exploring Andrew’s unique path into the coffee world and the peaks and valleys that mad him and his company what they are today.  This is one of the most encouraging, passionate, and genuine interviews to date and serves as a real dose of inspiration to put integrity and people at the center of all we do. We cover: The difficulty  of being in hospitality in LA. Becoming a barista, manager, owner Looking after people first Viewing things as opportunities Serving the needs of the neighborhood  Flag planters vs hometown roasters Adventures in learning to roast   Our hospitality and staff care mindset Taking over an existing space at the right time How the homeless community saved MadLab Coffee MadLab service mantras and the importance of mentorship Why it's not about money Links: www.madlab.co MadLab on Instagram   Related Episodes: 045 : Simple, Powerful Hospitality w/ Philip Turner 232 : Founder Friday w/ Blew Kind of Fanny Lou’s Porch 129 : Founder Friday w/ Casey & Jeremy Miller of The Mudhouse, St. Louis, MO 075 : Founder Friday w/Jill Killen of Cloud City Coffee, Seattle Washington 107 : Kyle Glanville & Charles Babinski of G&B Coffee and Go Get em Tiger   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com

305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA

Looking out into the world of specialty coffee and the sheer number of complex problems both locally and globally that need to be addressed, it is easy to get overwhelmed. The question of, How can I make a difference? Is often left unanswered because the opportunities for contribution seem too small. Or we try to answer the question in with unsustainable efforts that fizzle out and make us worry of trying again.  Today on Shift Break we will be talking about how small steps toward a goal can bring about massive change and bring consistency to how we walk out our values in our daily business for the benefit of all our staff, customers, and the greater community. Related Episodes: Sustainability Series #1 : The Farm Sustainability Series #2 : Importing & Roasting Sustainability Series #3 : The Cafe Sustainability Series #4 : Consumer    Visit our awesome Sponsors!  Elevated batch brew and so much more! Ground Control Cyclops Brewer   The best espresso machines in the world! www.lamarzoccousa.com      

Small Steps = Big Impact

Consumers. What we assume to be the end of the value chain in coffee, may in fact be the the beginning. In reality, as we will learn today, coffee is more a circle than a straight line, and in many ways it begins and ends with the consumer.  How we serve, market to, and communicate with the consumer, literally shapes the industry through curating the demand that we then supply. The question for all of us who have influence in creating the expectations, and therefore the demands and behaviors of consumers, is, how do we build guide them to options and habits that create long term sustainability?  With the help of some of the most incredible and influential people we dive deep into the world of the consumer to discover what makes them tick, what part we play, what makes sustainability movements sticky, how to create a narrative and supply options that encourage mass change through local effort, how farmers are creating direct to consumer models, and where we can start in our own businesses to create sustainable change.  As we end the series on this episode I hope you take these ideas and find a way to start applying them as soon as possible. The road to sustainability is being built by many hands around the world working together for a common goal. Let's make sure we join hands with them.  Our Guest for this episode include: Erika Vonie: Coffee Consultant at Erikavonie.com Felipe Croce: Farm manager for F.A.F. Brazil Heather Ward: Content Strategy Director for the SCA Spenser M. Ross PHD: Assistant Professor of Marketing at University of Massachusetts Lowell’s Manning School of Business. Dr. Sukhbir Sandhu: Senior Lecturer in Sustainability and Ethics at the University of South Australia Business, and researcher w/ Centre for Workplace Excellence (CWeX) Thaleon Tremain: CEO and co-founder of Pachamama Coffee Cooperative Guest Links: Erika Vonie FAF Brazil SCA.COFFEE Spencer M. Ross Dr. Sukhbir Sandhu Pachamama Coffee Cooperative Show Links: www.biocaf.com Download the  Free PDF Program Guide All Episodes of The Sustainability Series    Related Keys to the Shop Episodes: 035 : The Consumer Revolution w/ Kevin Sinnott 304 : Inside the Coffee Data Trends Breakout Report w/ Katie Von Der Leith of the SCA 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! Blog: The Customer of Tomorrow 272 : Coffee for Dummies w/ Major Cohen 227 : Connecting with Hearts and Minds 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript   Remember! Visit www.biocaf.com for more resources on sustainability! Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive! Follow @keystotheshop on Instagram! 

Sustainability Series #4 : Consumer

As we have explored all that has gone into the product of coffee and the many ways that sustainability can be achieved in farming, Importing, and Roasting. Now we come to the place where coffee's potentially is ultimately on display. The cafe.  Next to the farm, the cafe has been the focus of much of our sustainability efforts, and with good reason. The cafe is hands down the most wasteful link in the value chain in product, materials, energy, and even in potential as businesses often cannot sustain themselves longer than a few years.  In this episode we will be talking with some brilliant minds whose work and ideas have created seismic shifts in the way coffee shops can view and pursue sustainability in an accessible and effective ways.  As we talk about everything from shifting our mindsets, zero-waste initiatives, and energy saving innovations --to navigating social pressure, communicating values to customers/staff, and committing to small steps and building simple systems, I believe this episode will stoke your desire to start or continue your own shop's sustainability efforts.  Our Guest for this episode include: Cosimo Libardo: CEO, La Carimali Group Karen Lickteig: Marketing & Sustainability Director for Nossa Familia Coffee Umeko Motoyoshi: Author, Not Wasting Coffee, Host, A Better Table Podcast Guest Links: La Caramali Group  Nossa Familia Coffee A Better Table Podcast Not Wasting Coffee / Umeshiso.com Show Links: www.biocaf.com Download the  Free PDF Program Guide All Episodes of The Sustainability Series    Related Keys to the Shop Episodes: 275 : The Changing Landscape of Cafe Spaces w/ Dr. Jennifer Ferreira 206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 057 : SOP’s FTW! Success through Standard Operating Procedures Remember! Visit www.biocaf.com for more resources on sustainability! Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive! Follow @keystotheshop on Instagram! 

Sustainability Series #3 : The Cafe

Sustainability is a collaborative effort that relies on solid networks, relationships, and communication. This is mainly the responsibility of importers and roasters whose job it is to provide connection, accurate representation, and to realize the potential of the now harvested coffee and the farmers who grow it. While providing these platforms to those they serve, importers and roasters must also look out for the stability and sustainability of their own businesses in order to make progress long-term. In this episode we will be talking with some seriously inspiring importers and roasters to discuss their practices, perspectives, accomplishments on what it means to be holistically sustainable. From commited importing relationships, balancing the needs of roasters and farmers, and exploring the roasters role in the value chain -- to roaster cooperatives, creating values based culture, and navigating supply challenges, there are some incredible points and actionable insights in these conversations. I hope this inspires you to take consistent action, even in small ways, to add to the positive momentum! Our Guest for this Episode include: Jeanine Niynzima-Aroian: Owner of JNP Coffee / Founder of Burundi Friends International James Tooill: North American Sales Manager, Ally Coffee Joe Marrocco: VP of Coffee Sourcing and Product Development at FairWave Coffee Collective Monica Firl: Director of Sustainability, Coop Coffees Lee Wallace, CEO, Peace Coffee Andi Trindle Mersch: Director of Coffee, Tea, and Sustainability with Philz Coffee Guest Links:  JNP Coffee Ally Coffee FairWave Coop Coffees Peace Coffee Philz Coffee Show Links: www.biocaf.com Download the  Free PDF Program Guide Series Link: All Episodes of The Sustainability Series  Related Keys to the Shop Episodes: COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop  078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris Special! “Thinking Differently” Series | Radical Sustainability w/ James Combs of Combs’ Coffee 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca “Rate of Rise: Elevated Conversations on Roasting” RoR #6: Buying Less and Doing More w/ Ever Meister 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge   Remember! Visit www.biocaf.com for more resources on sustainability! Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive! Follow @keystotheshop on Instagram!

Sustainability Series #2 : Importing & Roasting

Keys to the Shop is a podcast designed to provide the coffee retail professional, with insights, inspiration, and the tools you will need to grow and advance your coffee career or coffee business. Together we learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about barista work, management, leadership, personal development, and anything else that will help you achieve success.

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Keys To The Shop : Equipping Coffee Retail Professionals

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