Podcast
Pulling Shots
Hosted by Friedrichs Coffee · EN
With 30 plus years in the coffee industry, The Friedrichs team talks everything from their notable beginning to current coffee shop trends, hiring and training tips to growing a coffee Roastery. Wether you are looking to follow you dream of opening up a coffee shop, or have been in the industry for decades and are just looking for new inspiration, we hope to give you knowledge and insight to help grow further, faster!
12episodes
Episodes
Newest firstAll episodes
Navigating AI, changing with the times! ⏳
3w ago00:32:49Tap to summarizeIn this episode we open up about the current challenges facing our business and how it affects our outlook for growth.
Transcribe →It took a while to learn what we learned 😮
Apr 3000:18:43Tap to summarizeCoffee shop culture, barista management, and employee retention — the real conversation most owners aren't having. Sam and Kailee break down what actually builds a strong coffee shop team: why communication is the root of almost every staff frustration, how menu changes land differently on the floor than on a spreadsheet, the dress code debate, and why there's no substitute for physical presence — or a trusted middleman. If you own a café and you're not in it every day, this one's for you.
Transcribe →Building a coffee shop from scratch?🧐🏪
Mar 3000:24:43Tap to summarizeWhat is it like to build up multiple coffee shop locations? This episode Sam and Gary reminisce on the most important things they've learned from their management journey.
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Do New Hires Really Need Experience?🤔☕️
Mar 1700:18:43Tap to summarizeSammy and Kaylee break down the types of experience that are needed and maybe not so much in new hires.
Transcribe →Creating a coffee shop menu in 2026
Mar 400:31:07Tap to summarizeSam and Kailee talk about the active project of creating a coffee shop menu. What to add, what to avoid, the importance of simplicity and how to implement trends.
Transcribe →Are you growing or just distracted?
Feb 200:09:39Tap to summarizeThis episode breaks down what actually drives growth, consistency, and profitability for coffee shop owners. If you run a café, this will challenge how you think about your menu and operations.
Transcribe →Maximize profit at your farmers market
Feb 200:24:17Tap to summarizeSam and Kailee talk about the 5 years experience at farmers markets, what we've learned and what would would suggest coffee shop owners do to get started.
Transcribe →First, Second, Third Wave Coffee Explained
Jan 2400:19:32Tap to summarizeWe break down first wave, second wave, and third wave coffee—what they actually mean, where they came from, and how each wave impacts profitability, customer behavior, and coffee shop growth. We discuss whether third wave coffee is earned or chosen, why convenience often beats values, how second wave systems scale better for most owners, and what coffee shops can learn from gas stations. Plus, a bonus debate on toothbrush etiquette. This episode is for coffee shop owners, café owners, and anyone opening a coffee shop who wants to build a real business—not just an identity.
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Don't Make These Hiring Mistakes at Your Coffee Shop
Jan 2200:14:44Tap to summarizeIn this episode of Pulling Shots Podcast, Sam and Kailee from Friedrichs Coffee break down real-world coffee shop hiring, barista hiring mistakes, and staffing problems café owners face every day. We react to controversial coffee shop hiring hot takes including: – Hiring baristas too fast – Whether barista experience actually matters – How many candidates coffee shop owners should interview – Hiring friends and family in a small business – Why coffee shop training systems matter more than resumes – Why most staffing issues start during onboarding – Why you should never hire managers from outside your café – Whether higher wages attract better employees This episode is for coffee shop owners, café owners, small business owners, and barista managers who want to improve employee retention, reduce barista turnover, and build a reliable team without burning out. If you own, manage, or are opening a coffee shop, this conversation will help you hire better, train smarter, and stop repeating the same staffing mistakes.
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We Need to Talk About Coffee Flavor Manipulation… EP:30
Dec 100:22:31Tap to summarizeAre co-fermented and infused coffees the future of specialty… or are we going too far with flavor manipulation? 🤔 In this episode of Pulling Shots, Sam and Gary dive into a Coffee Intelligence article on "coffee flavour manipulation: what's acceptable and who decides?" and break down the hot topic from farmer to café to consumer. We talk through the four major stages of coffee flavor manipulation: Co-fermented coffees at the farm Barrel-aged / infused green coffee at the roastery Traditional flavored coffees (hazelnut, vanilla, caramel, etc.) And finally… syrups in lattes at the café Along the way we hit questions like: Is co-fermenting coffee with fruit really that different from adding hazelnut syrup? Why do we celebrate "Skittles-like" competition coffees but mock customers who want flavored coffee? How can farmers use co-fermentation to increase cup scores and income? Where should small café owners start if they want to offer "special" coffees without confusing customers? How do you clearly explain the difference between co-fermented, infused, and flavored to your guests? We also share our own experience with: Templeton Rye barrel-aged coffees Experimenting with citrus/orange Running flavored coffees for wholesale And how we'd advise a new café owner trying to navigate all of this. If you're a coffee shop owner, roaster, or coffee nerd trying to figure out where you stand on flavor manipulation, this one's for you.
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