27 May '17, 3pm

10 Minutes With 1951 Coffee

10 Minutes With 1951 Coffee

What has been your experience balancing the coffee part of the business with the social justice side? RT: We started 1951 Coffee intentionally choosing to be in the specialty-coffee industry. We wanted to show that not only could refugees work in the United States, but that from a very early stage they could work in a high-quality industry and do it well. We know that for our staff, in their early weeks of employment we have to provide a higher level of support and latitude for them to adjust. In order to do so, we have off-site training that allows our staff to acquire the technical and cultural skills in a lab environment before having to perform in front of a customer. This allows us to do a lot of repetition and even work through a lot of mistakes without the added pressure of customers waiting to get their beverages. This kind of training in a safe space enables our b...

Full article: http://www.baristamagazine.com/10-minutes-1951-coffee/

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