When Boss Barista first began, I sort of assumed the only people listening would be my friends or people who knew me. That’s still kind of the case, but there are also lots of people I don’t know and would love to get acquainted with.
So please! Drop a note about yourself and maybe share a bit about why you love coffee or what you’re hoping to learn or get from this newsletter. Any clever factoids about coffee (or anything really) are always appreciated!
Truly, it feels like I’m writing words into a void—hearing from you is really regenerative so please, if you feel comfortable, drop me a line down below or send me an email at bossbaristapodcast@gmail.com.
Hello! I’m Jenny! I’m a fellow Substack writer who found Boss Barista through the Substack platform. I’ve never worked in coffee, but I’m an ex-journalist working in the service industry and trying to find my way. I really enjoy the insight and discussions here about sustainability, what it means to give great service, and how to treat workers, the earth, and the product fairly.
Thank you for this comment Jenny! And thank you for sharing how you found the newsletter — I've been part of a few Substack-focused growth sessions and it seems like the network had grown really strong!
Hi Ashley! I am dropping a note to combat the void!
First off: I really enjoy Boss Barista! I started listening to you when I worked in the industry, and just haven't stopped.
I love coffee. I love it for the ritual, the incredible fruit it is, and for the community it can create. I just like drinking it, talking about it, and meeting people through it. It has fueled me to do impossible tasks, made horrid days better, and introduces me to different cultures around the world.
But---- I also hate how it has been stolen, corrupted, capitalized, and gate-kept. It was hard for me to justify staying in the industry. I didn't see a future for myself beyond "shift-lead." And I had so many issues with the lack of ethical consumerism, the colonialism, the capitalism, the lack of care for service workers, the gate-keeping, the yt cishet domination, the waste, the performative social justice bs that really changed nothing, and the burn out of the grind. And this is from someone who has found a haven working off and on in the industry since I was a teenager. (Last place I worked was a pillar of the coffee community- based in CHI. It has since fallen.)
I am grateful for the ability to work in coffee. It has supported and helped me carve out a life for myself in the arts. I loved the community aspect, and the opportunity to grow and learn. And I evolved so much from working with incredibly inclusive and ethically minded people within the Coffee industry. I grew with my knowledge and my skill, and I am grateful for the good times. But I still can't shake the parts that were so toxic.
Thank you for your podcast, your thoughtful critique of the industry, and the way in which you strive to encourage growth and evolution.
What a thoughtful note! I think what's so hard about coffee is how much of it stays with you. I remember so many awful customer interactions, weird talks with bosses, and everything feels so personal sometimes because it is — it's impossible for coffee and its history to not feel like it's seeping into your bones. It all comes together.
I used to live in Chicago before we left last year, but we're still closeby! I hope our paths cross soon!
Hi Ashley, my name is Avelyn and I'm in the Comox Valley in BC Canada. The Comox Valley is a small region, (specialty coffee hasn't happened here yet) and since moving here, your podcast has kept me connected to my coffee community.
After working in coffee for a number of years in a bigger city, my partner and I decided we wanted to move to the Comox Valley and open our own business. It's happening, we're hoping to open Laneway Coffee and Kitchen this fall and the community is SO behind us, we're so excited, but with delays in construction it's been over two years coming!
The delays have felt very discouraging. I'm a very goal oriented person, so in the meantime, not being able to just open our business, let alone work in coffee, has been challenging for me. I identify as a coffee professional yet I'm taking on work doing everything I can: I'm currently working as a server at a brewery and a pizza shop, doing kitchen prep and coming in on days off to work as the cleaner...this isn't where I hoped my career in coffee would lead me! But all the while I listen to your podcast. And this keeps me focused. Hearing you and all your guests speak about coffee keeps me inspired, and most importantly, keeps me feeling as if I'm learning and continuing to grow as a coffee professional. Regardless of being able to actually work behind a bar.
So thank you. Your work with Boss Barista has made an impact ❤️ Hope our paths cross one day and can irl become coffee friends haha
First off, thank you for writing this and sharing your story. I love that you mentioned community when talking about opening your space — it's thrilling to see folks thrive and their neighbors grow and support them.
Second, I totally get what you mean re: feeling like not a coffee professional. I haven't been behind the bar or really connected to anything coffee-wise since before the pandemic, and it feels like I've lost something. I recently moved to a new city, and I realized that the way I connect with a place is through working in service, and I haven't been able to do that here. It's weird and isolating.
But you're a coffee professional! You always will be one (unless you decide you're not, which is 100% up to you!). And I'm glad that the podcast can help you feel connected. Sometimes I look at download numbers and I'm like, is this even worth it? Messages like this remind me it is. Thank you.
Hello! My name is Ecktor and I believe I found this blog through Morgandrinkscoffee. I'm a starbucks barista but I've been wanting to expand my coffee knowledge beyond what they teach. I became discouraged when starbucks really started leaning away from the coffee culture. I started doing my own research and trying out different coffee companies and creature my own journal entries. So far I'm loving this blog and can't wait to keep reading!
Thank you so much for this comment! One of the BIG reasons I write is for baristas who are hungry for more knowledge! It's so hard to work at a big chain and maybe not know what the next step is or want more info that your employer isn't willing or able to give! Good luck friend!!!
Howdy! After many years of neurotically brewing at home and discussing the idea of some day opening a coffee business of sorts with my wife, I quit my job as a designer at the beginning of this year and started working as a barista. Figured I couldn't continue to entertain the dream without some real world experience, and 6 months in I'm loving it getting to interact with guests and share my passion for good coffee with others. But as Catherine mentioned below, I'm also really struggling with some of the down sides of the industry and continue to deeply reflect with my wife on whether we want to open a coffee business, and what that might look like (shop, truck, roastery??) For now I'm doing everything I can to learn and grow as a coffee "professional," and your newsletter is a fun and insightful look into aspects of the Coffee world so that's why I'm here!
So exciting! And good for you getting your hands dirty (I've talked so SO MANY people who want to open a coffee shop but refuse to learn anything about coffee). It's so hard to know where you want to anchor your place in the industry, but my best advice is to listen to your community — I feel like lots of folks open spaces without considering the needs of their community and are frustrated when they don't do well, but there's so much power in responding to peoples' needs! Always down to hear ideas and answers questions about stuff like this!
Hello! I'm Melissa and I'm a grad student and instructor working in the field of food studies. I'm also a former barista who had very bad bosses, which is probably a main reason I was initially drawn to Boss Barista. Overall though, I really love how your work consistently centers labour at all stages and moments with coffee while also holding space for the joys of coffee. Thanks for all the effort you pour into Boss Barista, Ashley! It's such a wonderful resource!
Hi Melissa!!!! I really appreciate this comment and it means so much for you to share these reflections — sometimes it's hard to know what people get out of the work you put out, but this was really lovely to read!
Hi Ashley! I'm a fellow newsletter writer who met you on twitter, I think? And I love coffee, I used to ask my parents how I old I had to be to drink it (they said 15 which is so random). I liked in Guatemala for a year and learned more about coffee growing while I was there and I also worked at a bakery where I made large batches of cold brew (I think most cold brew is too strong). I always enjoy your writing and the guests you bring in!
I'm an electronics engineer and extreme coffee fan, a product of the time when the industry wanted to educate the customers. My journey started with reading a regular coffee business column in the newspaper; I joined a local coffee club and ended up volunteering in barista competitions. My hobby is visiting coffee shops to drink single origin espresso, which is silly and annoying but sincere.
I started following your work because of Sprudge. Your podcasts and articles are very meaningful to me because they are a pleasure to listen and read, always bring something unexpected and interesting, and inspire me to better my beliefs and behaviors.
I feel like I need to give you an extra special shout out because you consistently support me and my work! I know I said sometimes it feels like I’m talking to the void, but that’s not quite accurate - you’ve been one of my most giving and kind supporters! Thank you Luiz!!!
Hello, I'm Harriet! I'm based in the UK. I started subscribing to Boss Barista after Alicia Kennedy recommended your newsletter. I love coffee and have only recently got to "maturity" lol level of drinking it black. Sadly due to various health stomach problems I am a decaf only gal now and can't have too much coffee. I've never worked in coffee, restaurants, bars, etc. (My old life was retail) but I love to read anything and everything on workers rights, the economics, politics, in food and drink. I really really enjoyed your post recently on like a day in the life of a batista and trying to tell that story or joke that kept being interrupted. Thanks for sharing your thoughts and feelings and experiences with us!
Yes!! I kind of love how many ppl in this thread have not worked in coffee and find something interesting here! It makes me feel like everything is connected! I’m actually really eager to get to the UK again! My last trip there in 2017 was wild and I feel like I didn’t get to experience it fully. One day!!
Hi! I'm Patrick. I forget the specific breadcrumb trail that led me to Boss Barista, but I got my start in coffee back in 2013 and started roasting shortly after as the result of no small amount of privilege and gatekeeping nonsense. I've kinda bopped in and out of the industry in various ways since, with a short-lived venture into being an art teacher (right in time for a pandemic) being my most recent detour. I'm currently settled into home roasting and selling at farmers markets while I reassess how much of a role I want a coffee business to actually play in my life.
I love the Podcast/newsletter as a touchstone to keep me listening to the voices and experiences that are distinctly different from my own within the broader industry, and as means to reflect on all the facets of the coffee industry that warrant thoughtful questioning. Thank you for routinely typing and speaking into the void. The void is appreciative of the good work you do.
Hi Patrick!!! I’m sure I’ve mentioned this but I was a teacher before I made coffee and even though I only lasted a short time in the classroom I feel like my teaching experience informs more of this newsletter than is always obvious.
I love that you’re selling at markets! How has that been going for you?
It’s been pretty decent! By the end of last summer (while I was still getting paid for the previous school year) I was able to get to a point where I could theoretically pay all my bills, but not re-invest/grow the business. This year I’m back working a full time regular job, but have the flexibility to hit one market, and reinvest everything back in.
I’m not sure if I want to keep on that market track though - I’m considering a pivot at the end of this season towards a scheduled release model similar to Matchbook Coffee Project, Luminous, and yesplz. It would be less overall revenue, but would afford me more predictable workloads and better flexibility to chase other additional income streams.
I love Matchbook so much (I was part of Matchbook from the beginning until stepping away just a few months ago) but the model was definitely difficult for us to maintain. But it's possible! I see the folks at Yes Plz and I believe they have a sustainable model but I think you're right — having a preorder or subscription service makes sense, versus roasting and bringing coffee to a market and crossing your fingers that you sell coffee. Good luck!!!
Hi! I’m not sure how I came across Boss Barista - I tend to sign up for lots of friends of friends mailing lists, so we probably know someone in common.
I’m actually not a coffee person at all; I love tea 😅 But as a New Yorker in the workplace experience profession I have to make sure my employees are properly caffeinated. I’ve really enjoyed learning more about coffee in your newsletter, especially all of the ethics and background that goes into the production.
Hi Eden! I cut my teeth making coffee in New York so I totally understand (I bounced around a bit through Manhattan and Brooklyn before I left for San Francisco in 2015). I'm so thrilled you're enjoying the newsletter and I hope to hear more from you!
Hi everyone, I'm Sarah! (The void makes me think of The Good Place & Janet's void. Oh, to have a void that isn't terrifying.)
I believe I found Boss Barista through Alicia Kennedy a while back? As somebody who loves connecting food and culture through a sustainability lens, I look forward to each new issue in my inbox. I love coffee and how meaningful it is across cultures and languages, and I think Boss Barista helps ground it in the real joys and pitfalls of the industry and labor.
I literally just rewatched the episode where they all turn into Janets as they hang out in her void!
Thank you so much for this note! Obviously, I care about coffee and want to push on different aspects of the industry, but part of the intention of this newsletter was to actively exercise my writing muscle — having a regular schedule and acknowledging that most of the readers don't come from coffee but are eager to learn really made me think more about how and why I write, so I love that you like the writing!!! Thank you Sarah!
Hellooo! I think I started following because of unionization stuff? I don't remember! I worked at SB in the late 90s-early 2000s and was a barista and trainer, back when there was still robust training in coffee prep and knowledge - and before the automatic machines got to our store. I love coffee but don't drink it often because my little internal system decided that coffee is an enemy. Reading this newsletter has been like a note from a friend, a little hot goss from a coworker, a break from ruminating about Everything, and a reminder about (my favorite thing always) the small and important connections that make life good. Or at least survivable.
I love that this newsletter feels intimate (if I can go so far as to describe it that way!) — sometimes I'm blown away by how much information there is out there about coffee and how sometimes it feels like a struggle to access or understand it. But I love zooming in, focusing on small things, and sort of taking them beyond their original context or ideals. This note you left me was very affirming and I really appreciate it.
Jul 7, 2022·edited Jul 7, 2022Liked by Ashley Rodriguez
HI there! My name is Sarah. I have never worked in the coffee industry, but I am a home roaster with aspirations to have my own little micro roastery one day in the far, far future (along with my own fiber arts store, but that's another story lol). I subscribed because I love your content and have an interest in ethical consumerism within the coffee industry. I always thought I would end up working with a cafe at some point in my life with how much time I spent in cafes in college and in my 20s (and still now at times while I finish up my PhD). I just really enjoy your podcasts and your writing and wanted to put my money towards content like yours.
I love people who home roast! I feel like home roasting is such a beautiful expression of passion and curiosity for coffee! What do you roast on?
I have a friend who now owns a roastery who had a similar vision for her life: the roastery is called Sightseer and one of the founders was just really into coffee and took a roasting class from another colleague of mine. I hope this inspires you to continue pursuing your dream! Thanks for being here!
I'm still on my little FreshRoast 540 because of my small apartment space and being the only coffee drinker in my household, but when I'm in a place with a garage or ample storage space I have my eye on upgrading to a Hottop most likely. I'd love to jump to the Aillio Bullet but that price point is beyond what I can afford.
Have you looked at IKAWA roasters? I know they're sort of small, but I know a lot of roasters who use them for sample roasting — so if operating your own roaster is something you see in your future, this might be a cool tool for you! https://ikawahome.com/products/ikawa-home-roasting-system
The Bullet is wild and I haven't heard from folks who've used it, but it looks incredible! I hope you're roasting something delicious today!
I've looked at some Ikawa options and I would love to try one one day. I'm not a fan of the app subscription, but if they did away with that I would consider one more seriously. I'm relegated to roasting outside right now because the smoke/smells bother my husband, and anything smokeless would be nice to have for the summer (I live in Florida where it rains almost every afternoon and keeps me from roasting after work). I also looked into the Behmor when I was researching my FreshRoast purchase because of the smoke suppression system but had to pass when I measured out how big it was.
Hello Ashley! I'm Spencer from Vermont. I work in the coffee industry and have been very fortunate to meet many interesting and inspirational people. As an enthusiastic volunteer I have supported many of the coffee trade associations in various roles as well as coffee-centric non-profits. I read a lot and consider myself a lifelong learner - because there is always something new to explore. The coffee business, like coffee quality, changes from harvest to harvest. I enjoy reading your articles. #DrinkCoffeeDoGood
Hi there! I'm Jen, a fellow Substack writer. I don't drink coffee but I find the culture around it fascinating. There's also a big unionization push here in Chicago at coffeeshops, so I'm enjoying reading about that as well.
I am Emily Rose, a fellow Substack writer, and had the pleasure of finding Boss Barista through a Substack Grow workshop (hi!) I'm a Chicagoan, born and raised, with a brief stint in upstate NY.
I love my morning coffee and I'm not allowed to speak to any other humans before I have consumed my first vat. However, I also love cooking with coffee. It makes a great brisket rub and adds a perfect note in chili and bbq sauces.
Hi! I'm Emily (they/them) and i really love coffee and all of the intricacies that come with it. I'm passionate about environmental ethics and the ways coffee intersects with that! I love Boss Barista, it's such a great show, you do an amazing job
Hello! I’m Jenny! I’m a fellow Substack writer who found Boss Barista through the Substack platform. I’ve never worked in coffee, but I’m an ex-journalist working in the service industry and trying to find my way. I really enjoy the insight and discussions here about sustainability, what it means to give great service, and how to treat workers, the earth, and the product fairly.
Thank you for this comment Jenny! And thank you for sharing how you found the newsletter — I've been part of a few Substack-focused growth sessions and it seems like the network had grown really strong!
Hi Ashley! I am dropping a note to combat the void!
First off: I really enjoy Boss Barista! I started listening to you when I worked in the industry, and just haven't stopped.
I love coffee. I love it for the ritual, the incredible fruit it is, and for the community it can create. I just like drinking it, talking about it, and meeting people through it. It has fueled me to do impossible tasks, made horrid days better, and introduces me to different cultures around the world.
But---- I also hate how it has been stolen, corrupted, capitalized, and gate-kept. It was hard for me to justify staying in the industry. I didn't see a future for myself beyond "shift-lead." And I had so many issues with the lack of ethical consumerism, the colonialism, the capitalism, the lack of care for service workers, the gate-keeping, the yt cishet domination, the waste, the performative social justice bs that really changed nothing, and the burn out of the grind. And this is from someone who has found a haven working off and on in the industry since I was a teenager. (Last place I worked was a pillar of the coffee community- based in CHI. It has since fallen.)
I am grateful for the ability to work in coffee. It has supported and helped me carve out a life for myself in the arts. I loved the community aspect, and the opportunity to grow and learn. And I evolved so much from working with incredibly inclusive and ethically minded people within the Coffee industry. I grew with my knowledge and my skill, and I am grateful for the good times. But I still can't shake the parts that were so toxic.
Thank you for your podcast, your thoughtful critique of the industry, and the way in which you strive to encourage growth and evolution.
What a thoughtful note! I think what's so hard about coffee is how much of it stays with you. I remember so many awful customer interactions, weird talks with bosses, and everything feels so personal sometimes because it is — it's impossible for coffee and its history to not feel like it's seeping into your bones. It all comes together.
I used to live in Chicago before we left last year, but we're still closeby! I hope our paths cross soon!
Hi Ashley, my name is Avelyn and I'm in the Comox Valley in BC Canada. The Comox Valley is a small region, (specialty coffee hasn't happened here yet) and since moving here, your podcast has kept me connected to my coffee community.
After working in coffee for a number of years in a bigger city, my partner and I decided we wanted to move to the Comox Valley and open our own business. It's happening, we're hoping to open Laneway Coffee and Kitchen this fall and the community is SO behind us, we're so excited, but with delays in construction it's been over two years coming!
The delays have felt very discouraging. I'm a very goal oriented person, so in the meantime, not being able to just open our business, let alone work in coffee, has been challenging for me. I identify as a coffee professional yet I'm taking on work doing everything I can: I'm currently working as a server at a brewery and a pizza shop, doing kitchen prep and coming in on days off to work as the cleaner...this isn't where I hoped my career in coffee would lead me! But all the while I listen to your podcast. And this keeps me focused. Hearing you and all your guests speak about coffee keeps me inspired, and most importantly, keeps me feeling as if I'm learning and continuing to grow as a coffee professional. Regardless of being able to actually work behind a bar.
So thank you. Your work with Boss Barista has made an impact ❤️ Hope our paths cross one day and can irl become coffee friends haha
I almost started crying reading this note.
First off, thank you for writing this and sharing your story. I love that you mentioned community when talking about opening your space — it's thrilling to see folks thrive and their neighbors grow and support them.
Second, I totally get what you mean re: feeling like not a coffee professional. I haven't been behind the bar or really connected to anything coffee-wise since before the pandemic, and it feels like I've lost something. I recently moved to a new city, and I realized that the way I connect with a place is through working in service, and I haven't been able to do that here. It's weird and isolating.
But you're a coffee professional! You always will be one (unless you decide you're not, which is 100% up to you!). And I'm glad that the podcast can help you feel connected. Sometimes I look at download numbers and I'm like, is this even worth it? Messages like this remind me it is. Thank you.
Hello! My name is Ecktor and I believe I found this blog through Morgandrinkscoffee. I'm a starbucks barista but I've been wanting to expand my coffee knowledge beyond what they teach. I became discouraged when starbucks really started leaning away from the coffee culture. I started doing my own research and trying out different coffee companies and creature my own journal entries. So far I'm loving this blog and can't wait to keep reading!
Thank you so much for this comment! One of the BIG reasons I write is for baristas who are hungry for more knowledge! It's so hard to work at a big chain and maybe not know what the next step is or want more info that your employer isn't willing or able to give! Good luck friend!!!
Howdy! After many years of neurotically brewing at home and discussing the idea of some day opening a coffee business of sorts with my wife, I quit my job as a designer at the beginning of this year and started working as a barista. Figured I couldn't continue to entertain the dream without some real world experience, and 6 months in I'm loving it getting to interact with guests and share my passion for good coffee with others. But as Catherine mentioned below, I'm also really struggling with some of the down sides of the industry and continue to deeply reflect with my wife on whether we want to open a coffee business, and what that might look like (shop, truck, roastery??) For now I'm doing everything I can to learn and grow as a coffee "professional," and your newsletter is a fun and insightful look into aspects of the Coffee world so that's why I'm here!
So exciting! And good for you getting your hands dirty (I've talked so SO MANY people who want to open a coffee shop but refuse to learn anything about coffee). It's so hard to know where you want to anchor your place in the industry, but my best advice is to listen to your community — I feel like lots of folks open spaces without considering the needs of their community and are frustrated when they don't do well, but there's so much power in responding to peoples' needs! Always down to hear ideas and answers questions about stuff like this!
Hello! I'm Melissa and I'm a grad student and instructor working in the field of food studies. I'm also a former barista who had very bad bosses, which is probably a main reason I was initially drawn to Boss Barista. Overall though, I really love how your work consistently centers labour at all stages and moments with coffee while also holding space for the joys of coffee. Thanks for all the effort you pour into Boss Barista, Ashley! It's such a wonderful resource!
Hi Melissa!!!! I really appreciate this comment and it means so much for you to share these reflections — sometimes it's hard to know what people get out of the work you put out, but this was really lovely to read!
Hi Ashley! I'm a fellow newsletter writer who met you on twitter, I think? And I love coffee, I used to ask my parents how I old I had to be to drink it (they said 15 which is so random). I liked in Guatemala for a year and learned more about coffee growing while I was there and I also worked at a bakery where I made large batches of cold brew (I think most cold brew is too strong). I always enjoy your writing and the guests you bring in!
Hi Abigail! I literally screenshot my inbox when both our "intro yourself" emails came out because they were one right after the other. <3
I'm an electronics engineer and extreme coffee fan, a product of the time when the industry wanted to educate the customers. My journey started with reading a regular coffee business column in the newspaper; I joined a local coffee club and ended up volunteering in barista competitions. My hobby is visiting coffee shops to drink single origin espresso, which is silly and annoying but sincere.
I started following your work because of Sprudge. Your podcasts and articles are very meaningful to me because they are a pleasure to listen and read, always bring something unexpected and interesting, and inspire me to better my beliefs and behaviors.
I feel like I need to give you an extra special shout out because you consistently support me and my work! I know I said sometimes it feels like I’m talking to the void, but that’s not quite accurate - you’ve been one of my most giving and kind supporters! Thank you Luiz!!!
Hello, I'm Harriet! I'm based in the UK. I started subscribing to Boss Barista after Alicia Kennedy recommended your newsletter. I love coffee and have only recently got to "maturity" lol level of drinking it black. Sadly due to various health stomach problems I am a decaf only gal now and can't have too much coffee. I've never worked in coffee, restaurants, bars, etc. (My old life was retail) but I love to read anything and everything on workers rights, the economics, politics, in food and drink. I really really enjoyed your post recently on like a day in the life of a batista and trying to tell that story or joke that kept being interrupted. Thanks for sharing your thoughts and feelings and experiences with us!
Yes!! I kind of love how many ppl in this thread have not worked in coffee and find something interesting here! It makes me feel like everything is connected! I’m actually really eager to get to the UK again! My last trip there in 2017 was wild and I feel like I didn’t get to experience it fully. One day!!
Hi! I'm Patrick. I forget the specific breadcrumb trail that led me to Boss Barista, but I got my start in coffee back in 2013 and started roasting shortly after as the result of no small amount of privilege and gatekeeping nonsense. I've kinda bopped in and out of the industry in various ways since, with a short-lived venture into being an art teacher (right in time for a pandemic) being my most recent detour. I'm currently settled into home roasting and selling at farmers markets while I reassess how much of a role I want a coffee business to actually play in my life.
I love the Podcast/newsletter as a touchstone to keep me listening to the voices and experiences that are distinctly different from my own within the broader industry, and as means to reflect on all the facets of the coffee industry that warrant thoughtful questioning. Thank you for routinely typing and speaking into the void. The void is appreciative of the good work you do.
Hi Patrick!!! I’m sure I’ve mentioned this but I was a teacher before I made coffee and even though I only lasted a short time in the classroom I feel like my teaching experience informs more of this newsletter than is always obvious.
I love that you’re selling at markets! How has that been going for you?
It’s been pretty decent! By the end of last summer (while I was still getting paid for the previous school year) I was able to get to a point where I could theoretically pay all my bills, but not re-invest/grow the business. This year I’m back working a full time regular job, but have the flexibility to hit one market, and reinvest everything back in.
I’m not sure if I want to keep on that market track though - I’m considering a pivot at the end of this season towards a scheduled release model similar to Matchbook Coffee Project, Luminous, and yesplz. It would be less overall revenue, but would afford me more predictable workloads and better flexibility to chase other additional income streams.
I love Matchbook so much (I was part of Matchbook from the beginning until stepping away just a few months ago) but the model was definitely difficult for us to maintain. But it's possible! I see the folks at Yes Plz and I believe they have a sustainable model but I think you're right — having a preorder or subscription service makes sense, versus roasting and bringing coffee to a market and crossing your fingers that you sell coffee. Good luck!!!
Hi! I’m not sure how I came across Boss Barista - I tend to sign up for lots of friends of friends mailing lists, so we probably know someone in common.
I’m actually not a coffee person at all; I love tea 😅 But as a New Yorker in the workplace experience profession I have to make sure my employees are properly caffeinated. I’ve really enjoyed learning more about coffee in your newsletter, especially all of the ethics and background that goes into the production.
Hi Eden! I cut my teeth making coffee in New York so I totally understand (I bounced around a bit through Manhattan and Brooklyn before I left for San Francisco in 2015). I'm so thrilled you're enjoying the newsletter and I hope to hear more from you!
Hi everyone, I'm Sarah! (The void makes me think of The Good Place & Janet's void. Oh, to have a void that isn't terrifying.)
I believe I found Boss Barista through Alicia Kennedy a while back? As somebody who loves connecting food and culture through a sustainability lens, I look forward to each new issue in my inbox. I love coffee and how meaningful it is across cultures and languages, and I think Boss Barista helps ground it in the real joys and pitfalls of the industry and labor.
Also I just love your writing!
I literally just rewatched the episode where they all turn into Janets as they hang out in her void!
Thank you so much for this note! Obviously, I care about coffee and want to push on different aspects of the industry, but part of the intention of this newsletter was to actively exercise my writing muscle — having a regular schedule and acknowledging that most of the readers don't come from coffee but are eager to learn really made me think more about how and why I write, so I love that you like the writing!!! Thank you Sarah!
The Janet void!! I wish I could go there right now. Janet would know how to navigate ~gestures sadly~ all this.
And it's such a gift to read, thank YOU!
Hellooo! I think I started following because of unionization stuff? I don't remember! I worked at SB in the late 90s-early 2000s and was a barista and trainer, back when there was still robust training in coffee prep and knowledge - and before the automatic machines got to our store. I love coffee but don't drink it often because my little internal system decided that coffee is an enemy. Reading this newsletter has been like a note from a friend, a little hot goss from a coworker, a break from ruminating about Everything, and a reminder about (my favorite thing always) the small and important connections that make life good. Or at least survivable.
I love that this newsletter feels intimate (if I can go so far as to describe it that way!) — sometimes I'm blown away by how much information there is out there about coffee and how sometimes it feels like a struggle to access or understand it. But I love zooming in, focusing on small things, and sort of taking them beyond their original context or ideals. This note you left me was very affirming and I really appreciate it.
HI there! My name is Sarah. I have never worked in the coffee industry, but I am a home roaster with aspirations to have my own little micro roastery one day in the far, far future (along with my own fiber arts store, but that's another story lol). I subscribed because I love your content and have an interest in ethical consumerism within the coffee industry. I always thought I would end up working with a cafe at some point in my life with how much time I spent in cafes in college and in my 20s (and still now at times while I finish up my PhD). I just really enjoy your podcasts and your writing and wanted to put my money towards content like yours.
I love people who home roast! I feel like home roasting is such a beautiful expression of passion and curiosity for coffee! What do you roast on?
I have a friend who now owns a roastery who had a similar vision for her life: the roastery is called Sightseer and one of the founders was just really into coffee and took a roasting class from another colleague of mine. I hope this inspires you to continue pursuing your dream! Thanks for being here!
I'm still on my little FreshRoast 540 because of my small apartment space and being the only coffee drinker in my household, but when I'm in a place with a garage or ample storage space I have my eye on upgrading to a Hottop most likely. I'd love to jump to the Aillio Bullet but that price point is beyond what I can afford.
Have you looked at IKAWA roasters? I know they're sort of small, but I know a lot of roasters who use them for sample roasting — so if operating your own roaster is something you see in your future, this might be a cool tool for you! https://ikawahome.com/products/ikawa-home-roasting-system
The Bullet is wild and I haven't heard from folks who've used it, but it looks incredible! I hope you're roasting something delicious today!
I've looked at some Ikawa options and I would love to try one one day. I'm not a fan of the app subscription, but if they did away with that I would consider one more seriously. I'm relegated to roasting outside right now because the smoke/smells bother my husband, and anything smokeless would be nice to have for the summer (I live in Florida where it rains almost every afternoon and keeps me from roasting after work). I also looked into the Behmor when I was researching my FreshRoast purchase because of the smoke suppression system but had to pass when I measured out how big it was.
Let me know if you ever upgrade! Also would love to try some coffee from you one day!!!
Hello Ashley! I'm Spencer from Vermont. I work in the coffee industry and have been very fortunate to meet many interesting and inspirational people. As an enthusiastic volunteer I have supported many of the coffee trade associations in various roles as well as coffee-centric non-profits. I read a lot and consider myself a lifelong learner - because there is always something new to explore. The coffee business, like coffee quality, changes from harvest to harvest. I enjoy reading your articles. #DrinkCoffeeDoGood
Hi there! I'm Jen, a fellow Substack writer. I don't drink coffee but I find the culture around it fascinating. There's also a big unionization push here in Chicago at coffeeshops, so I'm enjoying reading about that as well.
I am Emily Rose, a fellow Substack writer, and had the pleasure of finding Boss Barista through a Substack Grow workshop (hi!) I'm a Chicagoan, born and raised, with a brief stint in upstate NY.
I love my morning coffee and I'm not allowed to speak to any other humans before I have consumed my first vat. However, I also love cooking with coffee. It makes a great brisket rub and adds a perfect note in chili and bbq sauces.
nice to see you all!
Hi! I'm Emily (they/them) and i really love coffee and all of the intricacies that come with it. I'm passionate about environmental ethics and the ways coffee intersects with that! I love Boss Barista, it's such a great show, you do an amazing job