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Description:
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This week is a classic “how did we get here?” episode — starting with the pain of losing a recording, then jumping into what’s been happening in our world, from a surprise New York Times mention to a hospitality-heavy event with Mazzer at Sightglass. We talk about what makes coffee service feel special without getting stuck in inside-baseball language, and how energy, flow, and intention can shape the whole experience.
From there we spiral into specialty coffee in places built for speed, using Downtown Disney as the example: expectations, wait times, identity, and why “special” has to be obvious and deliver fast if it’s going to work in high-volume environments. We close out nerding on espresso size and extraction trends — how coffee’s swung from tiny ristretto culture to modern big shots — and what all of that says about where coffee (and our own work) is headed.
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