Lean Whiskey #27: Lean Coffee: Pour Over Edition & Some Inventory / Supply Chain Talk

Jamie Flinchbaugh, Mark Graban

In Episode 27, Mark and Jamie switch things up a bit with a morning recording of the show. While we could have just started our whiskey early, instead we decided to switch to a beverage that shares much of the same culture, craft, and appreciation as whiskey, and that is coffee.

Although a bit of throwback in terms of usages, the trend towards pour over coffee embraces the culture of single origin coffee, much like the shift from whiskey blends towards more single casks. The pour over method is meant to extract more of the “good stuff” and less of the “bad stuff” from freshly ground coffee beans.

So Mark and I poured our coffee and got into our topics of the day. You can see our coffee selections and equipment setups in the links below.

We didn't want to lose the whiskey theme, so we used an article exploring whether 10 million barrels of whiskey resting, or aging, in Kentucky is a good thing or a bad thing.

This became a launchpad to talk about whether just-in-time is dead (as the Wall Street Journal likes to claim) or just misunderstood. We explore MIT's The Beer Game, system dynamics, supply chain design, decision making, and the glut of face masks and hand sanitizer. We could have likely talked about this topic for a very long time, and had we been into a glass of whiskey, perhaps we would have. 

In addition to a little detour into Mark's many hats, including the reason he wears two different hats in one episode, we close on a personal note of how we both like to start our day: with coffee, reading news, and a view. 

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Find the podcast feed and past episodes at LeanWhiskey.com or at leanblog.org/leanwhiskey or at jflinch.com/leanwhiskey 

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