I do some writing for my company’s (Office Essentials) blog on occasion and this is my most recent piece. You can find the original HERE and feel free to browse, share or comment on past articles, by me or any of the other excellent folk there.
As part of my ongoing look at how St. Louis companies use technology, I recently had the opportunity to talk with Frank McGinty, Director of Sales and Marketing for Kaldi’s Coffee in St. Louis, Missouri. Kaldi’s is just one well-known, local partner for Office Essentials and I thought it would be interesting to know a bit about how they utilize technology in their business to bring about the product that is known so well.
Kaldi’s is known for their hand-roasted coffees, but make no mistake, they’re a modern company who understands how to integrate their time-tested, manual procedures with the benefits of today’s technological advances.
I asked Frank to describe the different ways Kaldi’s brings tech into their world of hand-crafted products.
“The first one that comes to mind is with roasting specifically. Everything is still- I call it hand-roasted because the guys are still altering dials that control the open flame, right? But they have a piece of technology that kind of tracks, due to two temperature probes and timers, it’ll essentially track the trajectory of the roast.”
You can picture the massive, old bean roasters, with their rotating blades and huge hoppers, adapted and attached by a few wires to these probes which are then attached to a computer screen or a laptop computer that is tracking the rise and fall of the temperature of the beans in this particular roast over time.
“They’ll pre-warm the barrel, add coffee, then the temperature drops, plateaus and then recovers, then starts increasing as the roast progresses, being able to throw that data on a chart they’re able to save for every roast. Then afterward, as they go back and taste the coffee they can say, “Hey, the recipe you did last Tuesday for this house blend is the best I’ve ever tasted, let’s save that as a new trajectory.” We use that equipment quite a bit.”
Kaldi’s uses these recipes as roadmaps to replicate certain roasts, but it’s nothing that you can simply plug into the computer then set on the roaster and walk away.
“We will kind of copy and paste these trajectories making sure we’re all on the same page with how heat and time are applied to the same product across our brands- We’ve got two other brands. One is Honolulu Coffee Company in Hawaii and the other one is called Frothy Monkey Roasting Company- but the roasters are always there manually manipulating the temperature on the beans, following along with the tracking data we’ve been able to log.”
As you might imagine, they didn’t always have these probes and monitors attached to computers that can log everything and store it for quick retrieval. Technology plays a much larger role in Kaldi’s products today than ever before.
“Yeah, literally only maybe five, six years ago, the guys had a clipboard and pencil and they had waypoints when they would check the time and make notes. As I mentioned, the temperature dips then recovers, and they’d have to log it, things like, “after 1:26 recovery happened- four minutes until the first crack,” throughout the entire roast. The first crack is like the audible sound of popcorn, it’s actually the cell structure of the coffee bean rupturing. They would manually write this down for every single roast we did, and we would just have charts and charts and charts”
So, from the days of their roasters carrying a stopwatch, a pad of paper and a pencil, to today when computers log temperature changes and times for their roasts, Kaldi’s compiles their data and stores it in the Cloud making it easier than ever to share data with their entire company and their partners. This includes all the information they use to run their business.
“We have a guy on our team who built a data analytics program through Power BI (a Microsoft application) and he’s essentially able to pull all of our inventory, sales, and customer information. It’s kind of a combination between a CRM and a data analytics tool. That’s helped us a lot from a customer support, customer service standpoint: What does their product mix look like? How often do they order? And everything in between. And again, before, it was just a bunch of Excel spreadsheets with information.”
The last aspect of technology that Kaldi’s utilizes, and very well I might add, is social media. It’s almost a necessity in today’s business world, to stay in front of customers and investors and I asked Frank if Kaldi’s had someone dedicated to that mission.
“Yeah, for sure. She oversees all of that and all of our community events, charities, donations, event activations, that kind of stuff. She’s managing and she and I work together quite a bit. We’re always trying to figure out through like, Instagram Insights, for example, and all the data we get from that is like, what’s working? What’s not to like? Like lately we’ve been doing giveaways. So, you know, Mother’s Day, give away a free coffee class, or a Cardinals ticket giveaway, and it’s been interesting to see the engagement and how the use of hashtags and all other things that are somewhat algorithm driven, affect what we do. Sometimes it’s just luck of the draw if it works or not.”
I appreciate the fact Kaldi’s relies on someone in-house to accomplish this. Frank mentioned it’s easier now to find someone you can hire from outside, but they prefer to handle it themselves.
“You can pay people to come in, a consultant, to tell us what might work or what all the data means, but you know, we’re trying to figure it out internally, it’s kind of almost beta testing, like, hey, if we do this, then this happens. Then if we do it next week, and it didn’t have the same effect- it’s a learning curve all the time.”
I’d say they’re learning a lot and putting their knowledge to good use. Their list of accolades is available on their website https://kaldiscoffee.com and while there you can also see other ways they’ve integrated technology into their business. You can also sign up for coffee classes, get tips for home brewing and a lot more on their site, including what’s next to come from this innovatively traditional St. Louis roaster.
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My two favorites so far are the Sugo’s: tomato sauce, sausage, hamburger, bacon, pepperoni, and mozzarella, and the Dad: tomato sauce, sausage, pepperoni, bacon, green peppers, olives, and onions. The Mom swaps mushrooms in for the pepperoni and is also great. You get plenty of toppings, though for my taste, there could be more cheese piled further out to the edges, but it doesn’t take away from the pizza at all. The crust is what’s really incredible about Pazzo’s pies. If you prefer a floppy, New York style, it’s not quite there, but here in St. Louis with so many people preferring the thin cracker crust, Pazzo’s has, in my opinion, hit the sweet spot right in the middle.
Cautious Realism 