"Coffee is definitely trial and error"

Q: How long is this episode of Restaurant Owners Uncorked?

This episode is 44 minutes long.

Q: When was this Restaurant Owners Uncorked episode published?

This episode was published on March 13, 2015.

Q: Can I download this Restaurant Owners Uncorked episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.

What this episode covers

Sean Scott owns Subculture Coffee, with locations in West Palm Beach and Delray Beach in Florida. Sean and I spoke about everything from the trust and relationships formed between coffee buyers and the farmers they source their beans from, to the risks of bad weather harming coffee bean crops, to the trial and error of the craft of roasting great coffee, to the importance of having six or more months of working capital when you open your doors, to how everything takes longer than you plan and costs more than you plan when you are starting your first location. This is a very wide-ranging conversation, and Sean offers tons of wisdom and advice for anybody interested not just in coffee, but in the mentality it takes to succeed in the restaurant business. Enjoy...

PodParley-generated summary based on available episode metadata and transcript content.

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How long is this episode of Restaurant Owners Uncorked?