Podcast Episode Summary: Coffee and Baristas - Part Two

Introduction

In Part Two of this two-part series, Alex, the experienced coffee shop manager, continues sharing insights into the coffee world. From dealing with customers and navigating the unique culture of a coffee shop to tips for aspiring baristas, Alex dives deep into the nitty-gritty of barista life. He touches on everything from sensory environments and managing chaos, to building relationships with regulars and dealing with tough shifts. If you’ve ever wondered about the day-to-day operations of a coffee shop, the skills you need to thrive as a barista, or what goes into making a perfect latte, this episode is full of rich, aromatic content to satisfy your curiosity.

Here's the link to this specific podcast episode on my website. Listen to the podcast on Apple Podcasts, Spotify, and all other major platforms!

Timestamps

00:00:48 What movies or TV shows or songs or other media get what you do correct?

00:02:16 Do you agree with a lot of stereotypes?

00:07:23 Overhearing a lot of hot goss in the shop

00:08:05 Is your team pretty gossipy?

00:08:32 Does the soundscape of your work environment influence your productivity or creativity?

00:08:38 If it's really noisy, are you able to make coffee no problem?

00:09:51 How do you curate a playlist for the shop?

00:12:34 How important is verbal communication with guests and also with your team?

00:14:03 What's the difference between a cappuccino and a latte?

00:15:39 Do you have an acute sense of hearing for certain problems?

00:17:30 What's the typical dress code?

00:18:51 Do you have a love-hate relationship with any of the appliances?

00:20:56 What's the science with tamping?

00:22:42 Do coffee beans or grounds have a distinct feeling or tactile characteristic that you look for?

00:23:36 Is it true that if you roast it longer, there's less caffeine?

00:24:50 What makes a good pour over?

00:26:53 Do you have anything that you reach for comfort at the coffee shop?

00:28:00 In an increasingly digital world, how do you balance the virtual and physical realms of your work?

00:30:48 Do you have any immediate thoughts on tipping?

00:34:42 Let's talk about some coffee temperatures.

00:35:12 If something, like if an espresso shot was pulled poorly, like it's too sour or something, is there any saving that with the other ingredients with the drinks that you put in?

00:37:07 What gets you excited about working at the shop?

00:37:21 What about it drains your energy?

00:38:54 What's in the refrigerator of a coffee barista?

00:40:34 Let's talk about dairy and dairy alternatives.

00:42:52 Do any scents or flavors when you're outside of the shop trigger you into feeling like you're back in the shop?

00:45:57 Is there something where like this box of X, Y, Z has been here for like way too long because you never use it?

00:46:20 When you make your syrups, what's the process with that?

00:47:32 The term third place originates from a 1989 book called The Great Good Place by sociologist Ray Oldenburg…Are there challenges or considerations that you make related to maintaining a balanced sensory environment?

00:50:10 What sort of work do you see people doing there?

00:51:05 If you were to make a candle representing your coffee shop, what fragrances would it have?

00:52:59 Murphy's Law states that anything that can go wrong will go wrong. What is something that perhaps is often overlooked or forgotten when it comes to operating a coffee shop?

00:53:54 Is there less coffee drinking in the summer versus the winter?

00:54:40 Is it safe to assume that in the summer and the hot months, more ice drinks are going to be made, and then in the winter, in the colder months, more hot drinks are going to be made?

00:56:15 Do you notice perhaps the younger demographic getting more sweet drinks compared to the older demographic getting more robust drinks?

00:56:59 How has your intuition evolved or grown as you've gained experience with the shop?

00:58:12 What is something that you had to learn on the job?

00:58:41 Did you have advice from people or is that learning on the job?

00:59:09 What's a sign that a day is going to go well?

00:59:26 What's a sign that the day is going to go badly?

00:59:43 Shift Change and Schedules 

01:02:02 Do you have any advice for individuals who are aspiring to be a barista entering the world of coffee shops?

01:03:41 Where can one find more information about baristas and or coffee shops?

01:05:08 Do you notice that Detroit does their coffee a certain way?

01:05:55 How important is networking or building professional relationships within the industry?

01:07:02 What strategies have you found effective for nurturing these connections?

01:08:42 How many times does one visit a coffee shop before they become a regular?

01:09:13 So what is something that you think most people working in coffee shops might like changed about the industry?

01:11:19 What did it take 10,000 hours for you to learn about coffee or coffee shops?

01:11:58 If there was a latte art specifically for your shop, what do you think that it would look like?

01:12:59 Was latte art always a thing or has this like started within the last few years?

01:14:01 When reading books and journals from 30 years ago, even like 10 years ago, there's bound to be out of date tools or terminology…Regarding baristas, coffee, coffee shops, the whole gamut…Have you seen much change in what's happened?

01:14:44 Going off the question regarding things going out of date, what is something that is probably future proof?

01:16:03 Do you have any [espresso machine] brands in mind that you might recommend?

01:16:24 If you read (blank) in a book about coffee, baristas, coffee shop, whatever, if you read blank, you would know that the author did their research.

01:17:11 If somebody wasn't in this field, they would never believe what?

Key Takeaways:

• Communication and Relationship Building: Effective verbal communication and relationship-building with customers and colleagues are key to thriving in the coffee industry.

• The Power of Intuition: As you gain experience, your intuition about customer needs and the flow of a shift becomes one of your most valuable assets.

• Sensory Experience: The sensory environment—sound, smell, and feel—plays a huge role in creating the ideal coffee shop atmosphere and boosting creativity.

• Tipping Culture: Tipping is a nuanced part of the coffee business, and Alex shares his thoughts on balancing customer generosity and professional service.

• Industry Myths: Alex debunks common stereotypes and shares what people outside the coffee world might not know about barista life.

Editor's Note:

In this final installment of our coffee and barista series, Alex serves up more than just lattes—he pours out the realities of coffee shop culture. With insights on everything from the tactile nature of coffee to the unexpected wisdom learned on the job, this episode is an essential listen for anyone interested in coffee, barista life, or the service industry in general. So whether you're a seasoned pro or just getting started, there's something here for everyone. Enjoy the brew!

Links & Resources:

1. Barista Guild - For aspiring baristas, check out education and research programs

2. Serious Eats' take on the Best Espresso Machines

3. Part One of this Series

Continue to "espresso" yourself,

Katherine Arkady