🎂 Barista Hustle Turns 2!

Revue
 
Yesterday marked 2 years of helping you make better coffee. I would like to extend my sincere and eve
 

Barista Hustle

February 3 - Issue #91 - View online
Views and news about the brews. Unique and relevant information for coffee professionals and enthusiasts.

Yesterday marked 2 years of helping you make better coffee. I would like to extend my sincere and everlasting thanks to all of you for enabling me to turn my passion into a job. It’s been swell, and is firmly on track to get even better!
Speaking of better, I have some plans to seriously shake up coffee education and research. If learning a lot more sounds like something you could get behind, I’d love for you to fill out this quick survey.

The Sound of Silence
That’s something I should comment on. Nah, what’s the point? Too much downside.”
Ever found yourself thinking this as your finger hovers over the reply button?
We can measure the sound and effect of discussion, criticism, and comments, but we can’t measure silence. This Silicon Valley-focused piece by Jessica Livingston is remarkably relevant to coffee as well. What are we missing out on?
Supp
Someone has finally created a freelance hospitality job app called Supp. The pitch is simple: venues post shifts, pros report availability, shift goes to the best match, everyone gets it done, money is paid, and reviews are posted. I’ve heard reports of dishy shifts being filled in minutes. If you’re a pro or venue in Melbourne, they’re taking applications for their impending launch here. Everyone else, keep an eye out. 
Missing the Point
Most of you know my opinions about automation of coffee making: it’s coming, and fast.
Because of this I get a lot of messages and emails whenever an automated coffee thing is released. This week a SF startup released an automatic coffee booth. Yes, a robotic arm attached to a superautomatic machine is indeed automation, but the machine in that booth is still sub par for truly delicious brews. 
Automation like this won’t change the game. The quality of the brewing has to be improved, not just the context around a regular automated machine.
This Month in the Facebook Group
Sailing past 15,000 members without a thought, the group is still pumping out conversations that matter. Here’s my highlights from the month:
- Dealing with difficult and violent customers.
- How can venues support staff with mental health issues, and create environments to prevent their creation?
- Nerding out on milk foam.
- Dividing tips.
See You in March!
Don’t forget the survey I talked about above. Helping us with the direction of this thing will no doubt make it more relevant to you once it launches.

To the boundaries of coffee,

Matt Perger
Barista Hustle
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