{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"ACP 069: Derrick Wessels is a Renaissance (Coffee) Man","description":"Derrick Wessels (Instagram @Coffee_Derrick) owner of Beagle Coffee in Colorado. This episode was recorded on a pullout couch the day before US Coffee Champs Denver, December 2018. \u201cThis is a podcast, we talk about coffee\u201d why have I never used this before? Its so simple =] TIME 1:00 how can you balance so many things like travel and work and roasting coffee? 1) Derrick uses 4 different calendars to manage his life 2) He pre-packs his daily needs in his car. Always plan to finish all your daily tasks before you return home again. Driving home to grab something you forgot kills your schedule. 3) He pre-plans meals \u201cMeal prep\u201d to allow him time to relax while between gigs, no need to run around for food. High protein meals is a must. 4) Just waiting in line for food can take a whole hour. 5) 2 jobs, roasting job, travel to compete in 4 types of competitions (latte art all over the USA, Coffee Fest presents both America\u2019s Best Cold Brew & America\u2019s Best Espresso, US Coffee Champs Barista Championships, plus regional events). 6) A lot of people don\u2019t have the motivation pushing them to learn new things. 7) Balancing multiple jobs helps break up the work day. \u201cIt\u2019s all a different flow\u201d \u201cthe high energy doesn\u2019t let you think about being tired.\u201d Barista vs bartending shifts have different energy. TIME 6:45 Natural progression from barista to bartender, some of the differences are fairly obvious. 1) Bartenders will spend more time on each drink 2) Bartenders are known for more in depth customer service 3) Bartenders have a wide variety of ingredients and though they may not love making a Mojito they won\u2019t shy away from it 4) No one is going to judge you for getting a sweet cocktail, but at a cafe it feels that way 5) Bartenders like to pre-prep their ingredients. They place items as efficiently-close as they can. 6) Proper bar design, aesthetic is nice, but focus on efficiency TIME 8:00 HECK YEAH, \u201cIced Vanilla Lattes\u201d How can you expect to provide a good experience for a drink you\u2019ve never even had? TIME 9:35 the gateway mocha TIME 10:00 Prep as much as you can ahead of time From bar to barista, signature drinks\u2026 Make as much of your drink in front of a judge as you can. Prepare your station, be efficient. Extra little movements add to minutes of waiting time for customers in a long line TIME 11:00 Bar design Ambiance vs access Immediate access fridge so the barista doesn\u2019t have to even move their feet. TIME 12:30 Do you taste your batches? Smelling is 1 thing, but tasting and even swallowing is very important. TIME 15:45 temperature Time and temperature effect coffee As milk drink beverages sit they change wildly, the texture leaves which is big. \u201cEducate through curiosity\u201d TIME 19:30 you must try the entire menu You don\u2019t have to finish it, but be a part of your customer\u2019s world TIME 21:00 How did you break your nose? Music sample brought to you via FreeMusicArchive.org, artist: The Dirty Moogs, track: Julies An Android. Chosen for its fun vibes and for the lyric \u201cShe woke me up it was late on Saturday night..\u201d ","author_name":"The Audio Cafe: for Baristas, Coffeehouses, Coffee Lovers","author_url":"http:\/\/audiocafepodcast.com","html":"