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A coffee podcast providing coffee shop owners and leaders, with insights, inspiration, and the tools you need to grow and advance your coffee business or coffee career. We learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about ownership, optimization, profitability, barista work, employee culture, management, scaling, leadership, personal development, and anything else that will help you achieve success in the coffee shop.
A coffee podcast providing coffee shop owners and leaders, with insights, inspiration, and the tools you need to grow and advance your coffee business or coffee career. We learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about ownership, optimization, profitability, barista work, employee culture, management, scaling, leadership, personal development, and anything else that will help you achieve success in the coffee shop.
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Here's a quick summary of the last 5 episodes on Keys To The Shop : Equipping Coffee Shop Leaders.
Hosts
Chris Deferio
Previous Guests
Antoine Franklin
Antoine Franklin, better known as Twizz, was born and raised in Cleveland, OH. He has 19 years of experience in the coffee industry, holding various positions from barista to operations partner and wholesale manager. He is also a member of the LAWCO judging panel, bringing a wealth of knowledge and experience to the coffee community.
Antoine Franklin, better known as Twizz, was born and raised in Cleveland, OH. He has 19 years of experience in the coffee industry, holding various positions from barista to operations partner and wholesale manager. He is also a member of the LAWCO judging panel, bringing a wealth of knowledge and experience to the coffee community.
Mo Hashmi
Mo Hashmi is the Director of Coffee & Education at Hidden Grounds Coffee. He has trained numerous baristas in advanced coffee brewing techniques across New Jersey and New York. Mo leads the roasting operation at Hidden Grounds Coffee, overseeing sourcing, profiling, and quality control. In 2023, he received his SCA Roasting certification.
Mo Hashmi is the Director of Coffee & Education at Hidden Grounds Coffee. He has trained numerous baristas in advanced coffee brewing techniques across New Jersey and New York. Mo leads the roasting operation at Hidden Grounds Coffee, overseeing sourcing, profiling, and quality control. In 2023, he received his SCA Roasting certification.
Caroline Bell
Caroline Bell is the Co-Founder and CEO of Caf Grumpy, a specialty coffee company established in Greenpoint, Brooklyn, in 2005. A Certified Q Grader and PCQI, she is responsible for green coffee buying and building relationships with coffee producers, particularly in Central America. Under her leadership, Caf Grumpy has expanded to 11 locations across New York City, Miami, and New Jersey, focusing on quality, sustainability, and community.
Caroline Bell is the Co-Founder and CEO of Caf Grumpy, a specialty coffee company established in Greenpoint, Brooklyn, in 2005. A Certified Q Grader and PCQI, she is responsible for green coffee buying and building relationships with coffee producers, particularly in Central America. Under her leadership, Caf Grumpy has expanded to 11 locations across New York City, Miami, and New Jersey, focusing on quality, sustainability, and community.
Maria Sinatra
Maria Sinatra specializes in Lanham Act and Copyright Act litigation in federal courts across the United States. She has experience in anti-counterfeiting actions, trademark infringement, trademark dilution claims, and copyright litigation. Maria advises clients on brand management, helping them secure, protect, and enforce their trademark rights.
Maria Sinatra specializes in Lanham Act and Copyright Act litigation in federal courts across the United States. She has experience in anti-counterfeiting actions, trademark infringement, trademark dilution claims, and copyright litigation. Maria advises clients on brand management, helping them secure, protect, and enforce their trademark rights.
Luke Waite
Luke Waite is the founder and principal consultant of Pomelo Coffee Consulting, specializing in helping coffee roasters achieve lasting success through his framework known as the Core 7. With extensive experience in transforming struggling cafes, cold brew companies, and coffee roasters into efficient, profitable, and sustainable businesses, he is a seasoned public speaker who regularly presents at the Specialty Coffee Expo and regional coffee festivals. In 2024, he launched Junto, a peer-driven coaching group for roastery owners that promotes growth through camaraderie, feedback, and accountability. He also serves on the management committee for the Coffee Writers Guild, advocating for writers' ethics and journalistic integrity in coffee writing. His upcoming book on the Core 7 is set for a summer 2025 release and is available for pre-order.
Luke Waite is the founder and principal consultant of Pomelo Coffee Consulting, specializing in helping coffee roasters achieve lasting success through his framework known as the Core 7. With extensive experience in transforming struggling cafes, cold brew companies, and coffee roasters into efficient, profitable, and sustainable businesses, he is a seasoned public speaker who regularly presents at the Specialty Coffee Expo and regional coffee festivals. In 2024, he launched Junto, a peer-driven coaching group for roastery owners that promotes growth through camaraderie, feedback, and accountability. He also serves on the management committee for the Coffee Writers Guild, advocating for writers' ethics and journalistic integrity in coffee writing. His upcoming book on the Core 7 is set for a summer 2025 release and is available for pre-order.
Topics Discussed
coffee shop
focus
first year
business growth
staff training
operation
management
trust
patience
projects
leadership
coffee shop management
barista training
entrepreneurship
trademarking law
coffee education
coffee industry
specialty coffee
brand management
roastery operations
Core 7
Pomelo Coffee Consulting
coffee roasters
business management
consulting
public speaking
Coffee shops are dynamic places that require a ton of focus on what seems like an endless sea of urgent things. Some are actually more important than others and learning what they are and training yourself and your staff to focus on and cultivate them from the start can help set the next years of your businesses life up for healthy operation and growth.
Today we are going to explore what areas you need to be focused on int he first year in order to make best use of your time. Areas that, if given serious investment, will make everything else work together.
This is not just for new businesses though. If you have been open a while and want to recalibrate, simplify, focus, and refine, this one is for you too.
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
Coffee shops are dynamic places that require a ton of focus on what seems like an endless sea of urgent things. Some are actually more important than others and learning what they are and training yourself and your staff to focus on and cultivate them from the start can help set the next years of your businesses life up for healthy operation and growth.
Today we are going to explore what areas you need to be focused on int he first year in order to make best use of your time. Areas that, if given serious investment, will make everything else work together.
This is not just for new businesses though. If you have been open a while and want to recalibrate, simplify, focus, and refine, this one is for you too.
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
Once we get a little bit of authority as a trainer, manager, or leader in the coffee shop we tend to dream about and focus on all the things we want to change. Unfortunately the projects that we know will improve things often do not get the reception we want from the boss and we feel dejected and frustrated.
Today on Shift Break we will be talking about the need to have patience and to prioritize the right work and projects in order to gain trust so the good things you want to do in the future are better received.
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
Once we get a little bit of authority as a trainer, manager, or leader in the coffee shop we tend to dream about and focus on all the things we want to change. Unfortunately the projects that we know will improve things often do not get the reception we want from the boss and we feel dejected and frustrated.
Today on Shift Break we will be talking about the need to have patience and to prioritize the right work and projects in order to gain trust so the good things you want to do in the future are better received.
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
We are back with anew round of show floor interviews from Coffee Fest! This time we were in NYC at the Keys to the Shop booth and got four wonderful presenters and experts to chat about training, entrepreneurship, and trademarking law!
First up to talk about effective barista training strategies we have our friend Antoine Franklin!
Antoine Franklin (better known as “Twizz”) born and raised in Cleveland, OH has 19 years of experience working in the coffee industry. Having many different job titles from barista to operations partner, to wholesale manager, LAWCO judging panel he’s got a ton of experience and knowledge doing almost everything in the industry.
Next we are chatting about training across multiple cafes with Mo Hashmi!
Mo Hashmi works at Hidden Grounds Coffee as their Director of Coffee & Education. Since beginning his career in coffee, Mo has trained countless baristas in advanced coffee brewing techniques across New Jersey and New York. Currently Mo leads the roasting operation of Hidden Grounds Coffee and is in charge of sourcing, profiling, and quality control. In 2023, Mo received his SCA Roasting certification.
Now we get to dive into the history and lessons learned from one of the founders of famed NYC coffee company, Cafe Grumpy!
Caroline Bell is the Co-Founder and CEO of Café Grumpy, a specialty coffee company founded in Greenpoint, Brooklyn, in 2005. A Certified Q Grader and PCQI, Caroline leads the green coffee buying and fosters relationships with coffee producers, with a focus on Central America. Since its launch, Café Grumpy has expanded to 11 locations across New York City, Miami, and New Jersey. Passionate about quality, sustainability, and community, Caroline is dedicated to building a supportive team and fostering a positive work environment. Through her continued work, she is helping to shape the specialty coffee industry—one cup at a time.
Lastly we get into the land of trademarks and the legal protections your brand needs with Maria Sinatra!
Maria Sinatra focuses her practice on offensive and defensive Lanham Act and Copyright Act litigation in federal courts throughout the country. Maria has experience with disputes involving anti-counterfeiting actions, trademark and trade dress infringement actions, trademark dilution claims, false advertising issues, and copyright infringement litigation. She regularly advises clients on brand management issues, including how to secure, protect, and police trademark rights.
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
We are back with anew round of show floor interviews from Coffee Fest! This time we were in NYC at the Keys to the Shop booth and got four wonderful presenters and experts to chat about training, entrepreneurship, and trademarking law!
First up to talk about effective barista training strategies we have our friend Antoine Franklin!
Antoine Franklin (better known as “Twizz”) born and raised in Cleveland, OH has 19 years of experience working in the coffee industry. Having many different job titles from barista to operations partner, to wholesale manager, LAWCO judging panel he’s got a ton of experience and knowledge doing almost everything in the industry.
Next we are chatting about training across multiple cafes with Mo Hashmi!
Mo Hashmi works at Hidden Grounds Coffee as their Director of Coffee & Education. Since beginning his career in coffee, Mo has trained countless baristas in advanced coffee brewing techniques across New Jersey and New York. Currently Mo leads the roasting operation of Hidden Grounds Coffee and is in charge of sourcing, profiling, and quality control. In 2023, Mo received his SCA Roasting certification.
Now we get to dive into the history and lessons learned from one of the founders of famed NYC coffee company, Cafe Grumpy!
Caroline Bell is the Co-Founder and CEO of Café Grumpy, a specialty coffee company founded in Greenpoint, Brooklyn, in 2005. A Certified Q Grader and PCQI, Caroline leads the green coffee buying and fosters relationships with coffee producers, with a focus on Central America. Since its launch, Café Grumpy has expanded to 11 locations across New York City, Miami, and New Jersey. Passionate about quality, sustainability, and community, Caroline is dedicated to building a supportive team and fostering a positive work environment. Through her continued work, she is helping to shape the specialty coffee industry—one cup at a time.
Lastly we get into the land of trademarks and the legal protections your brand needs with Maria Sinatra!
Maria Sinatra focuses her practice on offensive and defensive Lanham Act and Copyright Act litigation in federal courts throughout the country. Maria has experience with disputes involving anti-counterfeiting actions, trademark and trade dress infringement actions, trademark dilution claims, false advertising issues, and copyright infringement litigation. She regularly advises clients on brand management issues, including how to secure, protect, and police trademark rights.
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
537: Success as a Coffee Tech : Training and Relationships w/ Brady Butler W/ Trail Braze Coffee Academy
Maintaining the functionality of your equipment is one of the main tasks involved in running a shop. You yourself may wan to be trained in machine tech, you may want to hire a teach or tech company to service your cafe's equipment, or you might want to raise up an internal technician.
Today on the show we are goping to talk about training technicians and how to coffee techs and owners alike should approach the relationship that helps keeping things working the way they should.
To do this I am talking with one of the best educators in the world of coffee technician training, Brady Butler of Trail Blaze Coffee Academy!
Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician training classes since 2009. Over his coffee career, Brady has also worked as a barista, a coffee equipment technician, and in wholesale customer support. He was co-lead for the SCA's Brewing Content Creator Group, a Lead Author for the Coffee Technicians Program, and a member of the Service Layer Education Committee. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC.
We learn about:
Brady Butler has a background in engineering and coffee tech.
Why understanding the function of coffee equipment is crucial for technicians.
Training should focus on understanding systems rather than memorizing components.
Building relationships with technicians is essential for cafe success.
How you should see mistakes in training environments as opportunities for learning.
Explaining his role in the Coffee Technicians Program and its aim to provide a global standard for technician training.
Preventive maintenance
Understanding water treatment is essential for coffee quality.
Why Brady thinks techs should have foundational barista training.
How techs can help stabilize the churn in the coffee industry.
Techs as trainers themselves: Why simplifying complex topics for clients is important.
Advice for in-house techs: in-house tech services require careful planning and resources.
Contextualizing recommendations based on coffee types is vital.
Why an eyes wide open approach is necessary for tech decisions.
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
Maintaining the functionality of your equipment is one of the main tasks involved in running a shop. You yourself may wan to be trained in machine tech, you may want to hire a teach or tech company to service your cafe's equipment, or you might want to raise up an internal technician.
Today on the show we are goping to talk about training technicians and how to coffee techs and owners alike should approach the relationship that helps keeping things working the way they should.
To do this I am talking with one of the best educators in the world of coffee technician training, Brady Butler of Trail Blaze Coffee Academy!
Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician training classes since 2009. Over his coffee career, Brady has also worked as a barista, a coffee equipment technician, and in wholesale customer support. He was co-lead for the SCA's Brewing Content Creator Group, a Lead Author for the Coffee Technicians Program, and a member of the Service Layer Education Committee. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC.
We learn about:
Brady Butler has a background in engineering and coffee tech.
Why understanding the function of coffee equipment is crucial for technicians.
Training should focus on understanding systems rather than memorizing components.
Building relationships with technicians is essential for cafe success.
How you should see mistakes in training environments as opportunities for learning.
Explaining his role in the Coffee Technicians Program and its aim to provide a global standard for technician training.
Preventive maintenance
Understanding water treatment is essential for coffee quality.
Why Brady thinks techs should have foundational barista training.
How techs can help stabilize the churn in the coffee industry.
Techs as trainers themselves: Why simplifying complex topics for clients is important.
Advice for in-house techs: in-house tech services require careful planning and resources.
Contextualizing recommendations based on coffee types is vital.
Why an eyes wide open approach is necessary for tech decisions.
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
RoR #35: The Core 7 : Practical Disciplines for a Successful Roastery w/ Luke Waite | Pomelo Coffee Consulting
Guests
Guests of this podcast episode
Luke Waite
Keywords
Keywords of this podcast episode
roastery operationsCore 7Pomelo Coffee Consultingcoffee roastersbusiness managementconsultingpublic speakingcoffee industry
There are an incredible number of tasks associated with running a coffee roastery. The busy work of keeping things going often gets in the way of working on the main areas that will actually move the needle and build a successful operation.
Today's guest comes to us with a lot of experience working in roasteries and consulting operators in the areas that he has identified as "The Core 7" essential areas of roastery operations. I fact, he has written a whol book about it!
Today on this 34th episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are talking with Luke Waite of Pomelo Coffee Consulting!
LukeWaite is the founder and principal consultant of Pomelo Coffee Consulting and the creator of the Core 7, a framework designed to help coffee roasters achieve lasting success. His background includes transforming struggling cafés, cold brew companies, and coffee roasters into efficient, profitable, and sustainable businesses. In 2024, he launched Junto, a peer-driven coaching group for roastery owners that fosters growth through camaraderie, feedback, and accountability.
Luke is a seasoned public speaker, regularly presenting at the Specialty Coffee Expo, regional coffee festivals, and to groups of international coffee professionals. He also serves on the management committee for the Coffee Writers Guild, advocating for writers' ethics and journalistic integrity in coffee writing.
His book on the Core 7, offers a practical guide to help roastery owners effectively manage their businesses. Endorsed by industry veterans, the book is set for a summer 2025 release and is available for pre-order!
There are an incredible number of tasks associated with running a coffee roastery. The busy work of keeping things going often gets in the way of working on the main areas that will actually move the needle and build a successful operation.
Today's guest comes to us with a lot of experience working in roasteries and consulting operators in the areas that he has identified as "The Core 7" essential areas of roastery operations. I fact, he has written a whol book about it!
Today on this 34th episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are talking with Luke Waite of Pomelo Coffee Consulting!
LukeWaite is the founder and principal consultant of Pomelo Coffee Consulting and the creator of the Core 7, a framework designed to help coffee roasters achieve lasting success. His background includes transforming struggling cafés, cold brew companies, and coffee roasters into efficient, profitable, and sustainable businesses. In 2024, he launched Junto, a peer-driven coaching group for roastery owners that fosters growth through camaraderie, feedback, and accountability.
Luke is a seasoned public speaker, regularly presenting at the Specialty Coffee Expo, regional coffee festivals, and to groups of international coffee professionals. He also serves on the management committee for the Coffee Writers Guild, advocating for writers' ethics and journalistic integrity in coffee writing.
His book on the Core 7, offers a practical guide to help roastery owners effectively manage their businesses. Endorsed by industry veterans, the book is set for a summer 2025 release and is available for pre-order!
