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Thanksgiving, Sprudge Article
This episode is super fun. We answer some questions about cafe flow, operations, dialing espresso & tasting varieties. We talk about top gun, beans …
9 years, 9 months ago
Hawthorn Coffee, San Diego
We had the opportunity to visit San Diego & the coffee scene down there. We worked along side Dylan & his father at Hawthorn Coffee in North Point. T…
9 years, 9 months ago
1st, 2nd, 3rd Waves
Have you ever heard the term 3rd wave and wondered why we use it, or why people talk about coffee and waves together? This is your episode. We talk …
9 years, 10 months ago
BTC By the Cup, Etc.
People keep asking how we tuned our espresso machine to make coffee. It's definitely different than brewing espresso and a lot of fun. Chris also ran…
9 years, 10 months ago
Hoppers, Grind Settings, Reducing Waste
What are some strategies to keeping your grind setting consistent when making a lot of coffee? What are our thoughts on keeping your hoppers clean? H…
9 years, 10 months ago
Service, Authenticity, Failure, The Flu
Chris is out with the Flu so Jared takes us on a ride through a few service opportunities, answers some questions & updates us on the busyness of ope…
9 years, 10 months ago
Honduran Coffee Producer Benjamin Paz
Benjamin Paz is a Honduran coffee producer who is near & dear to our hearts. He has produced award winning coffees & we are happy to have one of them…
9 years, 11 months ago
Soft Open? Sure.
Chris & I decided to soft open the cafe & it's been super fun. We talk about the challenges as well as how an epic team can soften the blow of how d…
9 years, 11 months ago
How do we benefit? Dial in?
In this episode we speak on some of the philosophies we have in our attempts to treat employees with value. We talk about incentives, ideals, profit …
9 years, 11 months ago
French Press is Tight, 2nd wave isn't bad either
How do we stay motivated? Do we dislike the French Press? How's the shop coming along? Is our crew tight? DUH. Who are we looking to sell to? What …
9 years, 11 months ago