Louisville Barista Bash 004

Friday night was an awesome event held by the Folks at Prima Coffee equipment in Louisville, KY. It was held at the Anchorage Cafe and the staff there were awesome hosts. I got the honor of being a judge for their per cup competition and having a short discussion about per cup bars with attendees. I look forward to hearing more out of Louisville's coffee scene in the near future.

There are a few things you need to know about the scene in Louisville: they are great hosts, serious about coffee, and the shop to shop camaraderie is something we could all learn from. I was certainly surprised by the amount of home roasters locally and how engaged, curious, and yes... polite that everyone was. It was refreshing that while the community may feel it has a long way to go to catch up with the noise coming out of the perceived coffee hubs, there is a good group of people there at the forefront.

I was honored by the discussions, the attention to what we are doing here in Arlington and I want to extended a big thanks to everyone there for having me down to speak. It was a lot of fun, great perspective, and I am more than a little worn out afterward!

Inserts of the core presentation on per cup bars I gave at the Louisville Barista Bash 004. These concepts are borrowed from some core Marketing concepts and the talk was an overview with Q&A rather than specific execution of a bar.

Building a per cup bar:

I. CONTENT
Goals for Per Cup (Coffee on demand)
As A Main Service

• To Contrast bulk brewing drip programs with freshly brewed cups.

1. The Pros:
2. The Cons:

As A Supplementary Service

• A coffee of the day (or method of the moment) service to provide an alternative to the standard offerings.

1. The Pros:
2. The Cons:

II. MESSAGE
Conveying a clear message is key.

• Menu
  
• Appearance
• Service

III. CONVERSATION
The dialogue that results.

• Interaction
• Engagement
• Discussion (Customer to Server AND Customer to Customer)
  

IV. CONVERSION