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#32 Earning Your Stripes with Patrick Collison. On this episode of the Knowledge Project Podcast, I chat with Patrick Collison, co-founder and CEO of the leading online payment processing company, Stripe. If you’ve purchased anything online recently, there’s a good chance that Stripe facilitated the transaction. What is now an organization with over a thousand employees and handling tens of billions of dollars of online purchases every year, began as a small side experiment while Patrick and his brother John were going to college. During our conversation, Patrick shares the details of their unlikely journey and some of the hard-earned wisdom he picked up along the way. I hope you have something handy to write with because the nuggets per minute in this episode are off the charts. Patrick was so open and generous with his responses that I’m really excited for you to hear what he has to say. Here are just a few of the things we cover: The biggest (and most valuable) mistakes Patrick made in the early days of Stripe and how they helped him get better The characteristics that Patrick looks for in a new hire to fit and contribute to the Stripe company culture What compelled he and his brother to move forward with the early concept of Stripe, even though on paper it was doomed to fail from the start The gaps Patrick saw in the market that dozens of other processing companies were missing — and how he capitalized on them The lessons Patrick learned from scaling Stripe from two employees (he and his brother) to nearly 1,000 today How he evaluates the upsides and potential dangers of speculative positions within the company How his Irish upbringing influenced his ability to argue and disagree without taking offense (and how we can all be a little more “Irish”) The power of finding the right peer group in your social and professional circles and how impactful and influential it can be in determining where you end up. The 4 ways Patrick has modified his decision making process over the last 5 years and how it’s helped him develop as a person and as a business leader (this part alone is worth the listen) Patrick’s unique approach to books and how he chooses what he’s going to spend his time reading ...life in Silicon Valley, Baumol’s cost disease, and so, so much more. Patrick truly is one of the most warm, humble and down to earth people I’ve had the pleasure to speak with and I thoroughly enjoyed our conversation together. I hope you will too! *** For comprehensive show notes on this episode, including a full edited transcript, go to https://www.fs.blog/podcast/ My free weekly Brain Food digest helps you upgrade your thinking. Don't miss out, sign up at https://www.fs.blog/newsletter/ Follow Shane on Twitter (https://twitter.com/farnamstreet)
Airbnb's Brian Chesky in Handcrafted. If you want your company to truly scale, you first have to do things that don't scale. Handcraft the core experience. Get your hands dirty. Serve your customers one-by-one. And don't stop until you know exactly what they want. That's what Brian Chesky did. As CEO of Airbnb, Brian’s early work was more akin to a traveling salesman. He takes us back to his lean years – when he went door-to-door, meeting Airbnb hosts in person – and shares the imaginative route to crafting what he calls an "11-star experience.”
460: Understand How People See You. Heidi Grant Halvorson, author of "No One Understands You and What to Do About It," explains the science of perception.
543: Building Emotional Agility. Susan David, author of "Emotional Agility" and psychologist at Harvard Medical School, on learning to unhook from strong feelings.
Rank #1: Introduction. The coffee roasting process is so complex. It’s affected by so many things. Small changes makes a difference to the taste. This podcast is about all the different approaches in coffee roasting. There are many ways to control the process during the roast: the time, the color, the smell, the bean temperature – and the possibilities are increasing with new technology. This introduction tells about Therese’s background and her plans for this podcast.
Rank #2: #2 Roasting by smell. How do you decide when to stop the roast ? Once, I asked roaster Morten Riiskjær this question. He said by smell. The smell of onion has to be over before stopping. He has been roasting coffee for 7 years. I visited him in the roastery to try to pick up what he could smell during a roast. He also looks at the bean surface. See photos of Morten and his roaster at http://coffeenavigated.net/roasting-by-smell/ If you understand Danish you can hear more with Morten in http://smagefter.dk/podcast/afsnit-8-duften-af-kafferistning/ Made by Therese Brøndsted, CoffeeNavigated.net
Rank #1: #7: Opening a New Cafe?. Opening a new cafe? Design and build it right. This lecture explores the most critical issues (and mistakes) owners face during the design and build-out process when opening a new café. Learn about floor plan design, health and building codes, equipment needed to support your menu, cost estimates and time lines, and other important topics for new cafe owners.This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org.The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com.Learn more about the panelists on our website: http://www.scanews.coffee/2017/10/02/sca-lectures-podcast-7-opening-a-new-cafe
Rank #2: #11: Chemical Physics and Coffee. Coffee undergoes a series of complex chemical physics from the moment it's picked to the time it's brewed and consumed. In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Dr. Christopher Hendon discusses the chemical physics that impact the flavor, extraction, and consistency of brewed coffee. Dr. Hendon talks about improving espresso production with physics, and distinguishing the difference between qualitative and quantitative data.This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org.The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com.Learn more about Dr. Hendon and find a link to his slides on our website: http://www.scanews.coffee/2017/12/12/sca-lectures-podcast-11-chemical-physics-and-coffee
Rank #1: Black Oak Coffee Roasters: Steve Cuevas and Mckenzie Alexander (RR26). Black Oak Coffee Roasters is one of my favorite specialty coffee roasters out there. These guys do an amazing job of sourcing and roasting delicious coffees. Black Oak Coffee and their head coffee roaster, Steve Cuevas have won numerous awards including several Gold Medals for different coffees, the overall Champion Roaster at the 2017 Golden Bean North America roasting competition, and the 2017 US Cup Tasters Championship. Steve and Black Oak Coffee’s production manager Mckenzie Alexander have a wealth of coffee industry knowledge. I hope you enjoy this conversation.
Rank #2: Coffee Market: 2018 Recap and 2019 Expert Predictions (RR40). Coffee is traded or sold in very different ways. In fact there are basically two coffee markets: commodity coffee or non-commodity coffee (specialty coffee). Specialty coffee consumers value a variety of factors like origin, growing and processing techniques, roast level, etc. But with commodity coffee only one thing matters: price. Commodity coffee is like any other commodity, the only differentiating factor is price. And the price for commodity coffee is set on the Intercontinental Exchange in New York city. As a financial asset, commodity coffee has had a pretty terrible year in 2018. Coffee prices decreased about 20% over the year, to lows that haven’t been seen since 2006. This price collapse occurred due to a number of factors in the market that have lead to oversupply.
Rank #1: Expensive and Exquisite Coffee Bean Reserve: Brew & Review. In episode 16 of Brew & Review, Mike and I brewed and reviewed two Reserve coffees from the Coffee Bean & Tea Leaf. We used the Lido 3 hand grinder, the Hario V60 dripper, and the Bonavita electric kettle for both coffees.
Rank #2: Cold Brew Experiments: Daily Ristretto. In episode 258 of the Daily Ristretto, I talked about Cold Brew. I'm conducting some experiments, companies are investing heavily in new technology, and many of you are having a tough go of getting good cold brew at home.
Rank #1: #42 Starting a Coffee Brand - Sales - Where to sell your product. Where to sell your coffee? What shall be your wholesale price? Is Amazon or grocery stores the answer for your sales? We decided to share our experience from our first year trying to find the best sales channels for our brand Unleashed Coffee.
Rank #2: #21 How to Start a Cafe #1 with Devorah Freudiger. Some of the most popular episodes of this podcast were about opening a cafe with Gwilym Davies. I decided to go deeper into this topic with my virtual barista mentor, Devorah Freudiger, who helps open cafes for the rapidly growing San Francisco Bay Area brand Equator Coffees and Teas. Devorah will tell us what the main criteria should be for selecting a cafe location, what kind of businesses do you want as your neighbors, and answers the question whether it's good to have a big coffee chain in your neighborhood. Once you set up your location, you will need to hire baristas. What is more important, personality or skills? We will also discuss your favorite topic: what kind of espresso makers, grinders and technology to use in your cafe, and what Devorah considers the most important features when selecting these beasts. We will talk about the menu: are sweet drinks a good idea? How about drink sizes? What about non-coffee items, how do they improve your check average?
Rank #1: Episode Six – Tim Wendelboe. Finally, another podcast! It has been a while since the last one simply because I’ve been quite busy. In fact I’d been trying to record an interview with Tim for about 3 weeks and we kept struggling to find a time. So when we ended up in Florence together, it seemed like a good opportunity and I grabbed my little audio recorder and we sat down and chatted for a while at the end of a splendid evening. The conversation ranges far and wide covering espresso, pressure profiling, roasting, sourcing, relationships with producers, ageing of raw coffee, retail and more. Something for everyone I hope. Apologies for the little audio glitch – I didn’t realise the mic picked up mobile phone signals the way old tvs and radios used to. Thoughts and comments on this one welcome – I hope you all enjoy! You can do stuff like subscribe or leave some sort of rating or comment on iTunes here, or you can subscribe to the podcast feed here. (Music is “Journeyman” by Amon Tobin). The post Episode Six – Tim Wendelboe appeared first on jimseven.
Rank #2: Episode Five – Peter Giuliano. I really hope people enjoy this one – because I really, really enjoyed the conversation I had with Peter. Â We’d planned to talk about some fermentation experiments he’d been working on, but we cover a range of things. Listening back it seems like we planned this more than we had – this wasn’t the case, it was just a little serendipitous. In this podcast: – What is fermentation in coffee? – What can a coffee being “washed” mean? – Some experiments with fermentation – Peter’s favourite coffee books – Variety Vs Varietal There is more stuff in there too. I think it is a really helpful listen if you want to better understand this incredibly important part of the process. I just couldn’t chop this one down – so if you hate the longer podcasts I’m (sort of) sorry! You can do stuff like subscribe or leave some sort of rating or comment on iTunes here, or you can subscribe to the podcast feed here. Feedback always welcome – really hope people enjoy this one. The post Episode Five – Peter Giuliano appeared first on jimseven.
Rank #1: #22 - Coffee Gimmicks. Be sure to Subscribe! New episodes every Wednesday!Follow Us!@extractpodcast@triocraftcoffeeFollow The Hosts!@carlosthetexican@courtbirnberg@aandrewholder♫Music By♫DJ Quads – The NewsSong/Free Download – https://youtu.be/oTSy2VHBWVYFollow DJ Quads – http://smarturl.it/dj-quads
Rank #2: #1 - Cold Coffee, Starbucks Reserve, Dark Roasts. Be sure to Subscribe! New episodes every Monday!Follow Us!@carlosthetexican@courtbirnberg@notandrewholder@triocraftcoffee♫Music By♫DJ Quads - BlushesSong/Free Download - https://youtu.be/f-u6hWKwTCkFollow DJ Quads - http://smarturl.it/dj-quads
Rank #1: Kenya Coffee with Mette-Marie Hansen. During his trip to Nairobi in Dec. of 2015, Tom had this casual conversation with Mette-Marie "Mia" Hansen about the confusing Kenyan coffee world and what it's like being a woman in this financial end of the coffee trade. Mia works for C. Dorman Coffee Exporters as a buyer and trader that also buys coffee from Tanzania, Rwanda and Ethiopa.
Rank #2: Burundi & Global Coffee Market Issues. This is a recording from a presentation we hosted at our warehouse in June 2019. Tom had recently returned from a trip to Africa and wanted to share his thoughts on the global coffee market and small holder farmers in Burundi. Watch the video to see the slide presentation: https://www.youtube.com/watch?v=gWWkAVSxLvg
Rank #1: CLR-E93: Getting Into Great Coffee. We talk a lot about great coffee on this show - becoming a connoisseur, tasting coffee, exploring flavors. We drink a lot of delicious coffee and share with you our experiences. But how do you get there? On this show, we talk about what the average home coffee brewer can do to dive deeper into the world of great coffee. Hosts: Joseph Robertson - Coffee Lovers Magazine - https://www.coffeeloversmag.com Jesse Nelson - Conduit Coffee - https://www.conduitcoffee.com
Rank #2: CLR-E40: The Aeropress - Our Favorite Recipes. In support of The Aeropress Down event - a local Aeropress brewing competition happening in Seattle at Morsel & Bean in Ballard on Nov 5th - we are sharing our favorite Aeropress recipes. I've included a short little bonus at the beginning of the show - this past week (after we recorded the show) I had the pleasure of interviewing Alan Adler, inventor of the Aeropress. He will be on the cover of the next issue of Coffee Lovers Magazine. Our conversation lead me to reconsider my approach with the Aeropress, and now I am experimenting with lower water temperature, finer grind, and shorter brew times. The recipe we use still produces a very fine cup of coffee - however this illustrates the extreme diversity of options available in brewing with the Aeropress. Hosts: Joseph Robertson - Coffee Lovers Magazine - http://www.coffeeloversmag.com Jesse Nelson - Conduit Coffee - http://www.conduitcoffee.com Resources: The Aeropress - http://aerobie.com/product/aeropress/
Rank #1: TTSF: "Subverting Expectations: Lessons from Khin Kao" | Pim Techamuanvivit, Khin Kao. As with every speaker-focussed Tamper Tantrum event, we always try to include a speaker from outside of coffee who would be able to provide insights relatable to our industry. San Francisco’s interesting and unique culture provided us with lots of potential options, but our host partners (Wrecking Ball Coffee) presented us with a unique and exciting opportunity through their work: Chef-Owner of the Michelin-starred Khin Kao, Pim Techamuanvivit. Following the lead from Khin Kao in how it subverts expectations, we chose instead to have our hosts, Katie Carguilo and Stephen Leighton, interview Pim to learn more about how her approach to using ingredients, building flavour combinations, and giving good service could have a positive impact on specialty. -- 📷: Cris Mendoza (Saint Frank Coffee) Pim grew up in Bangkok, was shipped off to study in other places, and somehow found herself living and loving it in the San Francisco Bay Area. She quit her Silicon Valley job in 2005 to pursue a career in food: the writing, reporting, and basically anything interesting thereof that comes her way. Her recipes, writings, and photographs have since appeared in the New York Times, Food & Wine Magazine, Bon Appétit magazine, and more. She’s also moonlighted as a judge on Iron Chef America, been profiled on Gourmet’s Diary of a Foodie, Food(ography), and cooked Pad Thai on the Martha Stewart Show, for Martha, natch. Pim opened her first restaurant, Kin Khao Thai Eatery, in March 2014. In September of that year, Kin Khao was included in 50 Best New Restaurants list by Bon Appetit. In 2015, it was ranked #6 in 25 Outstanding Restaurants 2015 by G.Q. Magazine. The Michelin Guide awarded Kin Khao 1 Michelin Star in 2016 and again in 2017.
Rank #2: TTSF: "From Riches to Rags?" | Alejandro Martinez, Finca Argentina . One of the things we really enjoyed about the podcast in 2017 was the “From the Field” segment, shared by Alejandro Martinez from Finca Argentina in El Salvador. Every time we’d have an event, we’d ask ourselves: is there a way to get Ale here as a speaker? Finally, the stars aligned and we were able to have Ale join us, in person, on stage in San Francisco. Here, Alejandro provides a personal insight into one of the issues raised in Hanna’s talk earlier that morning: coffee farming profitability. In sharing his own story, Ale calls attention to the challenges and opportunities to farmers working within the specialty model, offering some actionable advice to anyone looking to ensure the future of quality specialty coffee. -- 📷: Cris Mendoza (Saint Frank Coffee) Alejandro Martinez doesn’t have the usual “coffee producer” backstory: once a VP of Investment Banking in the Technology Mergers and Acquisitions Group of Bank of America Securities (now Bank of America Merrill Lynch), Alejandro began his career in specialty coffee in 2008 managing a 35 hectare farm originally acquired in 1967 by his grandfather, Luis Guillermo. Today, he manages a coffee estate of approximately 70 hectares, working remotely from Ahuachapan in El Salvador with the financial planning and analysis team of a cybersecurity tech company to keep the farms afloat as he builds initiatives to secure the future of the land and its workers. Alejandro holds an MBA from Tuck Business School at Dartmouth and a BS in Business Administration from Universidad Fidelitas in Costa Rica, but it doesn’t stop him from talking about the biodynamic gnomes.
Rank #1: Ep. 15: Let the People Drink Bad Coffee? With Lorenzo Perkins. Believe it or not, lots of people love "bad" coffee: Should we let them? In this week's debate, Fleet Coffee's Lorenzo Perkins argues whether it's specialty coffee's moral duty to encourage people to drink better quality coffee. We also discuss what "bad" and "good" coffee is, and how consumers can understand the difference.
Rank #2: Ep. 7: Service with Cat & Cloud (Jared Truby and Chris Baca). The podcasting duo of Cat & Cloud go head-to-head in a doubles match against Opposites Extract, debating aspects of cafe service. The conversation continues on the Cat & Cloud podcast.
Rank #1: Right People, Right Place, Right Time. We are only the product of the people who work here. That can be a great thing, or it can be a bad thing. Drew & Eric take 30 minutes in this episode to talk about the work we're doing to put the right people, in the right role, at the right time.
Rank #2: Renovating Roasting. We've been working hard to become better coffee roasters. After 25 years of experience, we know that can still get better. In this week's episode, Drew and Eric talk through the process we used to help us renovate and rejuvenate how we roast coffee.
Rank #1: An Interview (and Blind Coffee Tasting) with Bianca Bosker – NYT Bestselling Author of Cork Dork!. Join us for our most recent podcast interview where we talk to Bianca Bosker, New York Times Best Selling author of Cork Dork: A Wine-FUELED Adventure Among The Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste. We talk about Bianca’s journey writing Cork Dork, the myths about being a naturally talented taster and ways to improve your sense of taste, and how to buy wine to impress. There is also a live blind coffee tasting! The perfect thing to listen to if you want actionable ways to improve your palate or just want to know more about wine and how it relates to coffee. Our favorite quotes include: I embrace a philosophy that I’ve applied to wine and it’s something that I learned from Paul Grieco who runs Terroir and I ended up working for him. And he used to make people promise to never try the same wine twice and when I first heard that piece of advice, I thought it was crazy. You know, like people collect deep into specific vintages and winemakers, but, the more I got to thinking about it, the more I realized that he was actually completely wise…I’m always trying something I haven’t had before. I’ve always been obsessed with obsession so it was really for me, I think I started obsessed with the people that obsess over wine and by the end of it, I was a person obsessing over wine and I continue to be and that was something I hadn’t expected. You go back to that two pieces of information strategy: what do you want to spend, what flavors do you want, and if the answer is that you don’t really know what flavors you want or what flavors your host might want, get something with a story. I think you’ve answered your own question. Now I’m really not going to be able to drink coffee the same way, right? I think that’s so exciting. It’s all just words unless you have your own association. Now I’m going to be on the looking for “what is the natural Ethiopian”. We have whole parts of the world who’s coffee I haven’t tasted and I want to. Big thanks to Bianca for joining us and being open to new experiences, we had a great time enjoying wine, coffee, and cheese together! Bianca’s book is beautifully written and great fun to read. You should grab a copy before you forget, it’s $9.02 well spent. The post An Interview (and Blind Coffee Tasting) with Bianca Bosker – NYT Bestselling Author of Cork Dork! appeared first on Angels' Cup.
Rank #2: Getting Down to Business with Brian Wang – Fitocracy Co-Founder Turned Executive Coach. Join us for our most recent podcast interview where we talk to Brian Wang (@brianmwang), the co-Founder of Fitocracy who has now transitioned into becoming an Executive Coach for other start-up founders at Dashing Leadership. We talk about the problems many start-up founders face like how to deal with problems between co-founders, being vulnerable, how to get more out of social media when it seems like it is not going anywhere, and nonviolent communication. An important conversation for anyone who is starting a coffee shop or interested in launching their own business. Our favorite quotes include: If you view it more like a channel of having a conversation with customers and understanding them better and helping them succeed more in their lives with the product you’re offering, that may actually derive some insights that you may not otherwise get. Once you’re able to say, ‘You know what? This is what I’m feeling. I own this.’ And then you kinda kick up that reaction within the other person who is invited to do the same and then you start to remove some the daylight between those two people, that’s when, ultimately that trust starts to get rebuilt. If starting a business is the best way for you to live a life that will bring you a sense of purpose and help you live your values: things like creation, independence, challenge and so on, then sure, go ahead, start a business. The post Getting Down to Business with Brian Wang – Fitocracy Co-Founder Turned Executive Coach appeared first on Angels' Cup.
Rank #1: Episode 1: The Story Behind The Worlds Best Coffee Roastery With Tim Wendelboe. Episode 1: The Story Behind The Worlds Best Coffee Roastery With Tim Wendelboe by April Coffee Roasters
Rank #2: Episode 2 - How To Build One Of The Most Iconic Coffee Roastery Brands With James Hoffman. Episode 2 - How To Build One Of The Most Iconic Coffee Roastery Brands With James Hoffman by April Coffee Roasters
Rank #1: 002 : Master Your Workflow w/ Ryan Soeder. In this episode I discuss with guest Ryan Soeder a cornerstone of any great cafe...Workflow. Ryan will break down the ins and outs of good workflow, why it is critical, and 5 ways you can improve. Resources: www.sunergoscoffee.com Follow Ryan: Twitter Instagram
Rank #2: 120 : Social Media 101 w / Jenn Chen : The most critical elements for coffee companies to consider to have a great on-line presence. Social media is a vast landscape filled with both great and terrible representations of people's brands. At best we enhance a customer's view of us and create an even bigger fan -At worst we introduce confusion, boredom, or anger into the relationship and drive people away. In order to give customers a truly excellent representation of your business on-line you need to know the fundamental best practices that lay the foundation for success. In today's episode we chat with coffee marketing professional, Jenn Chen Jenn guides us through several critical areas that we need to be on top of with our company's social media. When should you outsource? What are the absolute no-no's of social media? How do you engage with people online? All of these and more are answered by one our industries brightest and most sought after media pros. Enjoy! LINKS: www.jennchen.com Twitter: @THEJENNCHEN IG: @THEJENNCHEN Airline Study Brands That Take a Stand When to Outsource Blog Posts