Episode Three – Colin Harmon

I’m really proud of this particular episode, which actually seems a bit wrong considering Colin is the one saying all the interesting stuff. I think there is some incredibly important stuff covered in this, for baristas and for business owners.

Things we talk about:

- A great way to think about quality, and quality control
- A definition of innovation in coffee
- Tasting Vs Drinking and menus
- Service and how to treat VIPs
- Coffee’s best kept secret

I don’t want to present it like Colin is calling out the industry, but he does make some excellent points concerning where we’re falling down. In summary – well worth 30 minutes of your time!

I mentioned I’d put a couple of photos of the 3FE bar up and here they are: Photo 1 & Photo 2 (They’re quite big so apologies for slow loading)

Subscribe in iTunes if you’d like (rate if your feeling terribly kind!) and you can subscribe to the podcast feed here too.

I’m sure I can drag Colin along if anyone has any questions or comments.

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10 Comments

  1. Love the quality control bit at the beginning. And the idea of a tasting vs drinking menu is brilliant. Even beyond those things, the high point of this episode for me was the simple concept of having faith in the customer — letting them discover for themselves how good the coffee is, rather than shoving your supposed superiority down their throat. It is so much more powerful when they realize, without prodding, that there really is a difference!

    Great job, guys.

  2. Love the quality control bit at the beginning. And the idea of a tasting vs drinking menu is brilliant. Even beyond those things, the high point of this episode for me was the simple concept of having faith in the customer — letting them discover for themselves how good the coffee is, rather than shoving your supposed superiority down their throat. It is so much more powerful when they realize, without prodding, that there really is a difference!

    Great job, guys.

  3. I think that the Tasting Vs Drinking menu actually replaces Gwilym’s menu as my current favourite coffee menu in the world. (Sorry Gwil!)

    Glad you enjoyed!

  4. Agreed. This menu system seems perfect especially for the shop located in a void of coffee culture. That “opting in” moment you spoke of in the past, now on paper. The challenge is utilizing this idea in heavy production environments and not experiencing a lapse in service. I am pretty convinced it can be done in that context though.

  5. Agreed with comments on tasting + drinking. Also, the comment on innovation vs. novelty is very well put.

  6. dude i miss the Beloya !!
    it was so good while it lasted !!

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