BOSS BARISTA

Workers at Blue Bottle Coffee in Boston unionize and fight for worker protections and remind us that workers are the bedrock of any business. A full transcript of this episode is available at bossbarista.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

Lucia Solis was one of the first people who made me passionately curious about coffee. As a fermentation and processing specialist, she helps people all across the industry understand the role of microbes (like yeasts and bacteria) in shaping coffee’s flavor and characteristics. This topic can be complicated, but Lucia shares her expertise through education; workshops; and by hosting her own podca...

The author of "How to Taste Coffee" talks expectations, effervescence, and finding joy and delight in drinking coffee. A full transcript of this episode can be found at bossbarista.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

“What’s disgusting? UNION BUSTING!” “What’s outrageous?” “POVERTY WAGES!” Today I’m sharing an audio story I made about a union rally in Madison. It’s short—about four minutes—but the stories are so impactful and the audio is so rich and I’m really proud of this one. I hope you enjoy. A full transcript is available at bossbarista.substack.com This is a public episode. If you would like to discuss...

The Charlotte-based coffee consultant threw herself into the industry at a young age—and now has a wealth of thoughts to share about loyalty, robot baristas, and the best coffee cities in the world. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

Workers at Madison Sourdough are striving to ratify their first contract—a process that's proven to be more hampered by management than they anticipated. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

The author of the new book, "How to Taste: A Guide to Discovering Flavor and Savoring Life," talks building up your sensory skills and unlocking more enriching experiences. A full transcript of this episode can be found at bossbarista.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

Today I’m chatting with Mike and Caryn Nelson, co-owners of Junior's Roasted Coffee and Guilder Cafe in Portland, Oregon. I met Mike and Caryn back when we all lived in New York nearly 10 years ago—Mike used to teach barista classes and I would help lead small breakout sessions. Now, the duo owns a roasting business and a few retail spaces, including a cafe inside the famous Portland bookstore, Po...

The Louisville-based coffee chain won its union vote in January 2023—and is still waiting on leadership to ratify a contract. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

A long-form conversation on writing with the newsletter's editor. A full transcript of this episode can be found at bossbarista.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

The photographer and author of the book "We Belong" centers the stories of women coffee workers in Colombia. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

The author of Expedite, a newsletter about restaurant technology, sees both the potential—and flaws—of tech in the food world. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

Asking coffee trader Stephanie Alcala what does it mean to source responsible coffee and think holistically about sustainability.  A full transcript of this episode is available at bossbarista.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

The owner of Cafe Cà Phê, Kansas City's first Vietnamese-owned coffee shop, talks about starting a business in a new city during a pandemic—and the importance of having a specific mission. A full transcript of this episode can be found at bossbarista.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.su...

Specialty coffee distinguishes itself by its higher price tag—and stops there. To make meaningful change, Brendan Adams of Semilla argues that cost alone cannot be the finish line. For a full transcript of this episode, go to bossbarista.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

The average wage for baristas is $14 per hour—but many are only scheduled to work 26 hours a week. Go Fund Bean representatives discuss barista wages and more. A full transcript of this episode can be found at bossbarista.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

On neoliberalism and translating value in coffee with anthropologist and author of the book 'Making Better Coffee,' Ted Fischer. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

The 20+ year industry pro and founder of Color of Coffee Collective talks about the start-stop pace of progress—and following through on attempts to do better. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

The co-founder of Ārāmse on Indian coffee tools, colonial history, and the problem with flavor wheels. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

The third-generation farmer comes back to talk climate change and quality as a moving target in coffee. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

The owner of Café con Jiribilla talks about Mexico's unique coffee scene and why you should discover its roasters. You can find a full transcript of this episode at bossbarista.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

Neichelle Guidry of Black Girl Black Coffee gives the single-best piece of advice I've heard in years. A full transcript of this episode can be found at bossbarista.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com

Hi friends. For the rest of the year, I’m sharing a selection of my favorite podcast episodes as part of the Boss Barista December Rewind. Partly, that’s because the community of Boss Barista listeners has grown so much in just a few years, and these conversations will likely be new to many. But I also wanted to highlight the episodes that have made a great impact on me—I still carry lessons and i...

Hey friends. For the rest of the year, we're bringing back old episodes of Boss Barista. Part of the reason we’re doing this is because the community of listeners who are part of Boss Barista is so different than it was just a few years ago. But also, many of these episodes carry lessons and ideas that I still carry with me and are worth revisiting. Some of you might know that before I worked in t...

What do words like "ethical" and "sustainable" really mean in coffee? In this audio extra, Jim Ngokwey discusses the ambiguity of common buzzwords. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bossbarista.substack.com