Coffee Knowledge Hub

Diana Johnston Ledezma doesn’t fit into neat boxes and neither does her highly original coffee brand - Roastersaurus. It is easy to follow trends - we see it, we like it, we do it. But there are always other ways to achieve the same end goal and there are advantages to doing this. Brands and products are building emotional connections and communicating intrinsic and extrinsic attributes of the product. In this case - specialty coffee. Roastersaurus is an example of how breaking out of the status quo gives a strategic advantage. Namely - it is original - which attracts a new and specific audience, while also being familiar to ‘specialty coffee’ consumers. The concept differentiates Diana’s coffee and brand from an ever more crowded field. Learn more about Roastersaurus and the lessons that can be applied to other coffee brands to help them communicate specialty coffee to increase sales and build long lasting relationships with your customers. Links:Roastersaurus is a category finalist for best coffee packaging in The London Coffee Festival Awards 2026, Vote by 8 April 2026https://invt.io/1wxbs18346l www.roastersaurus.comExample of lore (coffee info) page: Basha Bekele: Raptor Quickfang Lore | RoastersaurusInstagram: roastersaurus

We know that you can only do the right thing by your coffee by ensuring that the water you use to brew it is the best it can be. The topic made waves in the industry in large parts thanks to Maxwell Dashwood and Dr Christopher H Hendon’s book Water for Coffee published in 2015. Now they have brought out edition 2, which is essentially a rewrite of the first edition. We spoke to Maxwell to learn how we can apply the updated science and technology as best practices for businesses serving coffee. We cover a lot of topics including: Why water for espresso should be different to water for filterHow to optimise water for different brew methods What to avoid for cafe operators You can buy the book at these respected online retailers: UK:https://maxwelldashwood.com/Europe:www.contributor.coffeeSwitzerlandhttps://www.mylittlecup.ch/products/the-physics-of-filter-coffee-jonathan-gagne-livre-sur-la-science-du-cafe-filtre-copyCanada:eightounceUSA:https://www.scottrao.com/products/water-for-coffee

What does a coffee career look like when you’re a curious lifelong coffee geek? Meet Ramin N - sales director at Intelligentsia coffee - who shares a ton of insights, knowledge and experience from his 30 year journey in coffee. He has been a barista, cafe owner, trainer, technician, sales manager, sales director and a kind of general manager of a co-roasting business with a foray into retail. We cover a lot of ground in this conversation We wanted to better understand how sales works in a medium sized specialty roaster. This is valuable for anyone working in sales or who wants to work in sales to know what skills and experience are valuable in this role. We talked about the evolution of Intelligentsia coffee from the early days of specialty coffee in the US to today. We learned how they are adapting to new trends in the market and also how they are seeing these trends reflected in sales. The key take-away for us was that continuous curiosity and an entrepreneurial mindset - that takes ownership or has a strong sense of agency, will position you well in the industry for your career development and also for managing some of the more challenging times that life throws at us.

In this conversation, Paul Ross reflects on the first year of operating Special Guests Cafe, discussing the emotional highs and lows of opening day, the challenges of navigating a competitive market, and the importance of building a strong team culture. He shares insights on financial management, the impact of recognition and awards, and the necessity of educating customers about coffee. Paul emphasizes the value of hiring experts and managing cash flow while also highlighting the importance of self-compassion in the face of business challenges. Looking ahead, he is optimisitic about growth and the potential for Special Guests Cafe.Chapters00:00 Reflecting on the First Year of Special Guests Cafe04:01 Navigating the Challenges of a Competitive Market08:30 The Importance of Team Dynamics and Personal Involvement13:02 Financial Insights: Projections vs. Reality16:27 Staying Ahead in a Competitive Landscape19:20 Designing a Coffee Bar: Lessons Learned21:16 Recognition and Awards: Balancing Expectations22:37 The Coffee Experience: Flat Whites vs. Specialty Brews27:34 Building a Knowledgeable Team for High-End Coffee32:50 Integrating Roasting and Cafe Operations34:54 Navigating the Coffee Business Landscape36:42 The Balancing Act of Business and Personal Life38:42 Growth Strategies and Future Aspirations41:53 Reflections on Stress and Decision-Making44:19 Building Relationships and Seeking Advice46:52 The Reality of the Coffee Industry47:20 Reflections from Andrew and Tibor

In this episode of the Coffee Knowledge Hub Podcast, hosts Tibor and Andrew delve into the rising popularity of matcha within the coffee culture. They discuss the operational challenges of introducing matcha to coffee menus, the balance between specialty coffee and alternative drinks, and the health trends driving consumer preferences. The conversation also touches on bar design, customer experience, and the potential for automation in beverage preparation. Throughout the discussion, they emphasize the importance of understanding customer needs and the evolving landscape of beverage trends.TakeawaysMatcha is becoming a significant trend in coffee culture.Operational challenges exist when introducing matcha to menus.Balancing specialty coffee with alternative drinks is crucial.Health trends are influencing consumer preferences for beverages.Bar and menu design should enhance customer experience with new drinks.The preparation of matcha can impact its taste and quality.Quality sourcing of matcha is essential for business success.Understanding customer demographics can guide beverage offerings.Automation may play a role in the future of beverage preparation.Creating unique experiences can differentiate cafes in a competitive market.Chapters00:00 The Rise of Matcha in Coffee Culture02:35 Film Industry and Matcha's Popularity05:24 Operational Challenges of Introducing Matcha07:49 Balancing Specialty Coffee and Alternative Drinks10:38 Health Trends and Matcha's Market Position13:06 Whisking Matcha: Tradition vs. Convenience15:44 Introducing Matcha to Your Menu17:22 Quality and Pricing of Matcha Drinks22:13 The Price Perception of Coffee vs. Matcha23:43 The Rise of Health and Wellness Trends26:53 Aligning Brand Values with New Offerings32:27 Innovating Cafe Bar Design for Diverse Drinks36:09 Understanding Customer Preferences and Market Trends40:27 The Future of Automation in Coffee Shops

In this episode of the coffee knowledge hub podcast, Tibor and Andrew speak to the co-founder of Lunjoe, Daniel Greenberg. Daniel discusses how Lunjoe (Lun-joe), a table reservation platform for coffee shops can help to optimise space and increase revenue for cafe owners. It also gives assurance to customers they will have a table, even in a crowded and bustling cafe. He shares insights into the app's development journey, business model, user experience, and the challenges faced by coffee shops in a competitive market. The conversation also explores growth strategies, membership programs, and the impact of the app on cafe culture.As usual, Tibor and Andrew have a follow up chat about the conversation after saying good bye to Daniel. So stay tuned for the analysis at the end. TakeawaysLunjoe aims to help coffee shops increase profitability by optimizing sit-in trade.The app allows cafe customers to reserve tables, ensuring availability for meetings and social gatherings.We interroagate the app's business model to understand implications for cafe marginsUser experience is prioritised, with a focus on minimising friction in the reservation process.The app offers a free trial of 50 reservations to encourage adoption among cafes.Lunjoe is designed to enhance customer experience while supporting local coffee shops.Feedback from users and cafe owners is crucial for continuous improvement of the app.The app includes features like waitlists and notifications to enhance user engagement.Daniel emphasizes the importance of providing value to coffee shop owners to ensure long-term success. Chapters00:00 Introduction to Lungo: A New Coffee Experience06:11 Understanding the App's Functionality11:28 From Idea to Execution: Building the Team14:15 Growth Strategies and Future Plans16:33 Customer Engagement and Loyalty Programs19:09 Navigating Cafe Culture and User Behavior21:50 Technical Aspects and Payment Processing23:38 Future Developments and Features26:29 Conclusion and Call to Action33:24 The Value of Meeting Spaces Outside the Office33:46 Engaging with Coffee Shop Owners33:54 Pricing Strategies for Coffee Shop Reservations35:17 Delivering Value to Coffee Shop Owners37:02 Understanding Average Transaction Value (ATV)38:34 The Concept of Selling Unused Capacity40:05 Challenges of Reservations in Coffee Shops41:58 The Pros and Cons of Reservations43:43 Onboarding and Daily Operations for Coffee Shops45:10 The Importance of Feedback and Iteration56:18 Reflections56:25 The Flow of Conversation56:44 Challenges in Cafe Management57:42 The Role of Technology in Cafes58:08 Evolving Cafe Culture59:00 User Journeys in Cafes01:00:10 Customer Training and Adoption01:01:02 Competing with Co-Working Spaces01:01:54 Creating Unique Cafe Experiences01:03:25 Behavioral Adaptation in Cafe Culture01:03:58 The Impact of Technology on Cafe Dynamics01:04:20 Revenue Models for Cafes01:05:34 The Future of Cafe ReservationsFind out more:Daniel Greenberg is the co-founder of Lunjoe, the patent-pending platform that helps coffee shops become more profitable by offering reservations at select tables.Lunjoe has been crucial in helping coffee shops with a lot of laptop users.Recently, Daniel graduated from Brown University with a degree in Behavioral Decision Sciences and a data fluency certificate. If you would like to join Lunjoe, feel free to reach out to daniel@lunjoe.comLinkedInTikTokLunjoe’s website: lunjoe.comDownload “Lunjoe” On the Apple App Store (Android Coming Soon)See how it works: Coffee Island case study KeywordsLunjoe, coffee shop reservations, cafe culture, business model, user experience, growth strategies, loyalty programs, payment processing, cafe operations, startup journey

Akshat is the founder of Coffee Futures Fund, a new initiative supporting early-stage coffee shop owners with capital, mentorship, and a trusted peer network.Akshat has a background in brand storytelling and business strategy, he brings over a decade of experience as an operator, investor, and advisor to global growth-stage companies. He has supported founders in raising over $20 million in capital, building scalable systems, and aligning purpose with growth. He’s also the founder of the Coffee Owners Roundtable, a global peer community he launched during the pandemic to give coffee shop owners a space to connect, collaborate, and learn from each other.The Coffee Futures Fund mission is to flip the industry’s survival rate, and help more coffee founders thrive, together. In this interview we dig into how the fund is being set-up, the criteria for applying, the benefits of being selected and some of the challenges. Chapters00:00 Introduction to the Coffee Futures Fund05:54 The Genesis of Coffee Futures Fund11:53 Understanding the Fund Structure18:14 Investment and Revenue Sharing Model23:50 Selection Criteria for Coffee Shops29:50 Long-term Vision and Impact of the Fund41:35 Understanding Revenue Sharing and Its Implications43:46 Evaluating the Cost vs. Investment Perspective45:52 The Importance of Revenue Growth for Sustainability49:00 Flexibility in Investment Amounts and Revenue Shares52:04 Mentorship Structure and Its Impact on Business Growth56:56 Aligning Interests: The Investor and Cafe Relationship01:00:04 The Role of Environment in Business Performance01:03:02 Final Thoughts on the Coffee Futures Fund Model

SummaryIn this episode of the Coffee Knowledge Hub podcast, Filip Bartelak discusses the complexities of coffee assessment, exploring both subjective and objective measures of quality. He shares his journey in the coffee industry, the evolution of sensory assessment systems, and the importance of understanding different coffee markets. The conversation delves into the Coffee Value Assessment System and the role of Q Graders in establishing a common language for coffee quality. Filip emphasizes the need for professionals to be well-versed in various assessment methodologies to effectively communicate and evaluate coffee quality in a global market.TakeawaysCoffee assessment can be both subjective and objective.Quality in coffee is defined by market preferences.The Coffee Value Assessment System is a new standard.Q Graders play a crucial role in coffee quality evaluation.Understanding different coffee markets is essential for professionals.Communication about coffee quality must be standardized.The evolution of coffee scoring systems reflects market changes.Subjectivity in coffee tasting can enhance the experience.Training in sensory assessment is vital for professionals.The future of coffee assessment will adapt to new trends.Chapters00:00 Introduction to Sensory Assessment in Coffee02:55 Philip Bartolak's Journey in Coffee05:25 Defining Quality in Coffee07:11 Understanding Sensory Assessment Systems09:43 The Role of Q-Grader and Coffee Value Assessment11:58 The Evolution of Coffee Quality Definitions14:14 Communication in Coffee Quality17:16 Attributes vs. Quality in Coffee19:05 The Paradigm Shift in Specialty Coffee21:39 Cultural Perspectives on Coffee Quality24:23 Subjectivity and Objectivity in Coffee Assessment26:41 The Future of Coffee Quality Assessment34:05 Understanding Sensory Assessment in Coffee37:44 The Role of Training in Coffee Evaluation42:37 Affective vs. Descriptive Assessment42:44 Navigating Coffee Quality Standards46:43 The Impact of Market Preferences on Coffee Quality51:33 Addressing Quality Disputes in Coffee Contracts52:47 The Future of Coffee Value Assessment

Tibor and Andrew finish 2024, season 1 of the CKH podcast, reflecting on trends in the South East Asian coffee industry and why we should be paying close attention to what they are doing in other parts of the world. We also discuss trends for 2025, C-price, latte art patterns and more. Watch the video on Spotify or on the coffee knowledge hub

If you’re a café operator struggling with rising costs and declining revenue, this episode of the Coffee Knowledge Hub Podcast is just what you need. We sit down with John Richardson, The Café Expert, to dive into the numbers and explore practical strategies to boost your margins. This episode is packed with actionable advice that you can start implementing right away. With over 30 years of experience, John has founded, sold, and consulted on hundreds of successful businesses, helping them grow and thrive. 12 cups explainer: https://thecafeexpert.com/numbers/ Contact John: Free cafe and coffee shop owners Facebook group. https://www.facebook.com/groups/cafeandcoffeeshopprofits/ Instagram https://www.instagram.com/thecafeexpert/ Chapters: 0:00 - John's professional history, defining COGS and labour costs 41:00 - 12 cup model 44:00 - Wastage impact on profit as a percentage 46:50 - Increase revenue 51:00 - Evaluating the ‘we need more staff conversation 58:25 - Operational complexity 1:01.30 Top 10/bottom 10 1:09 - Improving variable costs 124:50 - Avoiding being overwhelmed

Imagine going to a trade show on tractors and being served coffee that is better than any coffee you have had before. Or rocking up to a wedding in a field and being served coffee that is as good as your favourite local cafe. In this conversation with Esther Maasdam, co-founder of Manhattan coffee roasters and founder of her eponymous events business: Esther Maasdam coffee connoisseur, we talk about how she has been bringing specialty coffee to the people at events for the past 20 years. For many people operating coffee businesses, there are requests to serve coffee at events, but the reality of doing this versus the expectations of the customer are often completely misaligned. There is a specialist skillset to set up a bespoke coffee service, that incorporates events management but also the skills of a coffee technician, barista and cafe operator. It is no wonder, so few people and companies in the world can do this well. In this episode we discuss:Bringing great coffee to peopleProviding great work for baristas - fun, quality coffeeBrand implications for Manhattan coffee at events - attracts baristas and promotes the Manhattan brandResilience - the essential trait of an events coordinatorPower of deductionTechnical knowledgeWar stories Pricing eventsEvents is not about making the best espresso in the world, it is about getting people excitedRecruiting baristas and skillset of an events baristaGrowing the brand - building from always present to entrusting others.Service models - speed and experienceThe menu at eventsCoffee on the barA Manhattan coffee shop?Links:https://esthermaasdam.comhttps://manhattancoffeeroasters.com

This is the last episode recorded before Paul opened the doors to his cafe for the first time on October 5. We discussed his menu, opening hours, vision for the cafe and its impact on different stakeholders and we did some predictions for sales in the first month. Tibor and Andrew have started sharing their reflections on the conversation after the recordings, so stay tuned to hear our post interview thoughts.

Our conversation includes insights into:Growing from one to three cafes.The benefits of co-roastingThe Importance of systems and processesThe theme that runs through the interview is people - designing an experience for all the people who are touched by the business, whether it is the people from whom Dagger coffee source products, to the way people are recruited and supported who work in the business and also the customer experience. It is evident that everything is designed as a personal experience.This was a lovely conversation with and , we hope you enjoy it.A bit about Dagmar: Dagmar Geerlings is the founder of Dagger coffee in Utrecht, Netherlands, which she started in 2017. She found her way into coffee during her undergraduate studies in User experience design. Then had a gap year in Melbourne, Australia where she worked at Seven Seeds, a highly regarded café and roasting business, before returning to the Netherlands to complete a Masters. Her masters in the multisensory experience of taste, exploring how sound impacts taste and her undergraduate studies have influenced her cafe business in multiple ways. Dagger coffee, has 3 sites and source and roast their own coffee which is also available via their webshop. Find out more: https://www.instagram.com/daggercoffee/?hl=nlhttps://www.facebook.com/Daggercoffee/https://www.linkedin.com/in/dagmargeerlings/