One thing I like about this text is its tone. There’s an honesty, an ingenuity that I find rare in this type of writing.
- startup ideas
- The background is important, in terms of the type of ideas about which we’re constructing something.
- what do you wish someone would make for you?
- My own itch has to do with Diigo, actually. There’s a lot I wish Diigo would make for me. I may be perceived as an annoyance, but I think my wishlist may lead to something bigger and possibly quite successful.
- The difference between this question and the “scratch your own itch” principle seems significant, and this distinction may have some implications in terms of success: we’re already talking about others, not just running ideas in our own head.
- what do you wish someone would make for you?
- It’s somewhat different from the well-known “scratch your own itch” principle. In this difference might be located something significant. In a way, part of the potential for this version to lead to success comes from the fact that it’s already connected with others, instead of being about running ideas in your own mind.
- grow organically
- The core topic of the piece, put in a comparative context. The comparison isn’t the one people tend to make and one may argue about the examples used. But the concept of organic ideas is fascinating and inspiring.
- you decide, from afar,
- What we call, in anthropology, the “armchair” approach. Also known as “backbenching.” For this to work, you need to have a deep knowledge of the situation, which is part of the point in this piece. Nice that it’s not demonizing this position but putting it in context.
was the first type
- One might argue that it was a hybrid case. Although, it does sound like the very beginnings of Apple weren’t about “thinking from afar.”
- class of users other than you
- Since developers are part of a very specific “class” of people, this isn’t insignificant a way to phrase this.
- They still rely on this principle today, incidentally.
The iPhone is the phone Steve Jobs wants.
- Apple tends to be perceived in a different light. According to many people, it’s the “textbook example” of a company where decisions are made without concerns for what people need. “Steve Jobs uses a top-down approach,” “They don’t even use focus groups,” “They don’t let me use their tools the way I want to use them.” But we’re not talking about the same distinction between top-down and bottom-up. Though “organic ideas” seem to imply that it’s a grassroots/bottom-up phenomenon, the core distinction isn’t about the origin of the ideas (from the “top,” in both cases) but on the reasoning behind these ideas.
- We didn’t need this software ourselves.
- Sounds partly like a disclaimer but this approach is quite common and “there’s nothing wrong with it.”
- comparatively old
- Age and life experience make for an interesting angle. It’s not that this strategy needs people of a specific age to work. It’s that there’s a connection between one’s experience and the way things may pan out.
- There is no sharp line between the two types of ideas,
- Those in the “engineering worldview” might go nuts, at this point. I can hear the claims of “hand waving.” But we’re talking about something complex, here, not a merely complicated problem.
- Apple type
- One thing to note in the three examples here: they’re all made by pairs of guys. Jobs and Woz, Gates and Allen, Page and Brin. In many cases, the formula might be that one guy (or gal, one wishes) comes up with ideas knowing that the other can implement them. Again, it’s about getting somebody else to build it for you, not about scratching your own itch.
- Bill Gates was writing something he would use
- Again, Gates may not be the most obvious example, since he’s mostly known for another approach. It’s not inaccurate to say he was solving his own problem, at the time, but it may not be that convincing as an example.
- Larry and Sergey when they wrote the first versions of Google.
- Although, the inception of the original ideas was academic in context. They weren’t solving a search problem or thinking about monetization. They were discovering the power of CitationRank.
- generally preferable
- Nicely relativistic.
- It takes experience
to predict what other people will want.
- And possibly a lot more. Interesting that he doesn’t mention empirical data.
- young founders
- They sound like a fascinating group to observe. They do wonders when they open up to others, but they seem to have a tendency to impose their worldviews.
- I’d encourage you to focus initially on organic ideas
- Now, this advice sounds more like the “scratch your own itch” advocation. But there’s a key difference in that it’s stated as part of a broader process. It’s more of a “walk before you run” or “do your homework” piece of advice, not a “you can’t come up with good ideas if you just think about how people will use your tool.”
- missing or broken
- It can cover a lot, but it’s couched in terms of the typical “problem-solving” approach at the centre of the engineering worldview. Since we’re talking about developing tools, it makes sense. But there could be a broader version, admitting for dreams, inspiration, aspiration. Not necessarily of the “what would make you happy?” kind, although there’s a lot to be said about happiness and imagination. You’re brainstorming, here.
- immediate answers
- Which might imply that there’s a second step. If you keep asking yourself the same question, you may be able to get a very large number of ideas. The second step could be to prioritize them but I prefer “outlining” as a process: you shuffle things together and you group some ideas to get one which covers several. What’s common between your need for a simpler way to code on the Altair and your values? Why do you care so much about algorithms instead of human encoding?
- You may need to stand outside yourself a bit to see brokenness
- Ah, yes! “Taking a step back,” “distancing yourself,” “seeing the forest for the trees”… A core dimension of the ethnographic approach and the need for a back-and-forth between “inside” and “outside.” There’s a reflexive component in this “being an outsider to yourself.” It’s not only psychological, it’s a way to get into the social, which can lead to broader success if it’s indeed not just about scratching your own itch.
- get used to it and take it for granted
- That’s enculturation, to you. When you do things a certain way simply because “we’ve always done them that way,” you may not create these organic ideas. But it’s a fine way to do your work. Asking yourself important questions about what’s wrong with your situation works well in terms of getting new ideas. But, sometimes, you need to get some work done.
- a Facebook
- Yet another recontextualized example. Zuckerberg wasn’t trying to solve that specific brokenness, as far as we know. But Facebook became part of what it is when Zuck began scratching that itch.
- organic startup ideas usually don’t
seem like startup ideas at first
- Which gets us to the pivotal importance of working with others. Per this article, VCs and “angel investors,” probably. But, in the case of some of cases cited, those we tend to forget, like Paul Allen, Narendra, and the Winklevosses.
- end up making
something of value to a lot of people
- Trial and error, it’s an iterative process. So you must recognize errors quickly and not invest too much effort in a specific brokenness. Part of this requires maturity.
other people dismiss as a toy
- The passage on which Gruber focused and an interesting tidbit. Not that central, come to think of it. But it’s important to note that people’s dismissive attitude may be misled, that “toys” may hide tools, that it’s probably a good idea not to take all feedback to heart…
- At this point, when someone comes to us with
something that users like but that we could envision forum trolls
dismissing as a toy, it makes us especially likely to invest.
- the best source of organic ones
- Especially to investors. Potentially self-serving… in a useful way.
- they’re at the forefront of technology
- That part I would dispute, actually. Unless we talk about a specific subgroup of young founders and a specific set of tools. Young founders tend to be oblivious to a large field in technology, including social tools.
- they’re in a position to discover
valuable types of fixable brokenness first
- The focus on fixable brokenness makes sense if we’re thinking exclusively through the engineering worldview, but it’s at the centre of some failures like the Google Buzz launch.
- you still have to work hard
- Of the “inspiration shouldn’t make use forget perspiration” kind. Makes for a more thoughtful approach than the frequent “all you need to do…” claims.
- I’d encourage anyone
starting a startup to become one of its users, however unnatural it
- Not merely an argument for dogfooding. It’s deeper than that. Googloids probably use Google tools but they didn’t actually become users. They’re beta testers with a strong background in troubleshooting. Not the best way to figure out what users really want or how the tool will ultimately fail.
- It’s hard to compete directly with open source software
- Open Source as competition isn’t new as a concept, but it takes time to seep in.
- there has to be some part
you can charge for
- The breach through which old-school “business models” enter with little attention paid to everything else. To the extent that much of the whole piece might crumble from pressure built up by the “beancounter” worldview. Good thing he acknowledges it.
Category Archives: geek crowd
I’m not in the coffee biz but I do involve myself in some coffee-related things, including barista championships (sensory judge at regional and national) and numerous discussions with coffee artisans. In other words, I’m nobody important.
In a way, I “come from” the worlds of beer and coffee homebrewing. In coffee circles, I like to introduce myself as a homeroaster and blogger.
(I’m mostly an ethnographer, meaning that I do what we call “participant-observation” as both an insider and an outsider.)
There seem to be several disconnects in today’s coffee world, despite a lot of communication across the Globe. Between the huge coffee corporations and the “specialty coffee” crowd. Between coffee growers and coffee lovers. Between professional and home baristas. Even, sometimes, between baristas from different parts of the world.
None of it is very surprising. But it’s sometimes a bit sad to hear people talk past one another.
I realize nothing I say may really help. And it may all be misinterpreted. That’s all part of the way things go and I accept that.
In the world of barista champions and the so-called “Third Wave,” emotions seem particularly high. Part of it might have to do with the fact that so many people interact on a rather regular basis. Makes for a very interesting craft, in some ways. But also for rather tense moments.
My experience isn’t that extensive. I’ve judged at the Canadian Eastern Regional BC twice and at the Canadian BC once.
Still, I did notice a few things.
One is that there can be a lot of camaraderie/collegiality among BC participants. This can have a lot of beneficial effects on the quality of coffee served in different places as well as on the quality of the café experience itself, long after the championships. A certain cohesiveness which may come from friendly competition can do a lot for the diversity of coffee scenes.
Another thing I’ve noticed is that it’s really easy to be fair, in judging using WBC regulations. It’s subjective in a very literal way since there’s tasting involved (tastebuds belong to the “subjects” of the sensory and head judges). But it simply has very little if anything to do with personal opinions, relationships, or “liking the person.” It’s remarkably easy to judge the performance, with a focus on what’s in the cup, as opposed to the person her-/himself or her/his values.
Sure, the championship setting is in many ways artificial and arbitrary. A little bit like rules for an organized sport. Or so many other contexts.
A competition like this has fairly little to do with what is likely to happen in “The Real World” (i.e., in a café). I might even say that applying a WBC-compatible in a café is likely to become a problem in many cases. A bit like working the lunch shift at a busy diner using ideas from the Iron Chef or getting into a street fight and using strict judo rules.
A while ago, I was working in French restaurants, as a «garde-manger» (assistant-chef). We often talked about (and I did meet a few) people who were just coming out of culinary institutes. In most cases, they were quite good at producing a good dish in true French cuisine style. But the consensus was that “they didn’t know how to work.”
People fresh out of culinary school didn’t really know how to handle a chaotic kitchen, order only the supplies required, pay attention to people’s tastes, adapt to differences in prices, etc. They could put up a good show and their dishes might have been exquisite. But they could also be overwhelmed with having to serve 60 customers in a regular shift or, indeed, not know what to do during a slow night. Restaurant owners weren’t that fond of hiring them, right away. They had to be “broken out” («rodés»).
Barista championships remind me of culinary institutes, in this way. Both can be useful in terms of skills, but experience is more diverse than that.
So, yes, WBC rules are probably artificial and arbitrary. But it’s easy to be remarkably consistent in applying these rules. And that should count for something. Just not for everythin.
Sure, you may get some differences between one judge and the other. But those differences aren’t that difficult to understand and I didn’t see that they tended to have to do with “preferences,” personal issues, or anything of the sort. From what I noticed while judging, you simply don’t pay attention to the same things as when you savour coffee. And that’s fine. Cupping coffee isn’t the same thing as drinking it, either.
In my (admittedly very limited) judging experience, emphasis was put on providing useful feedback. The points matter a lot, of course, but the main thing is that the points make sense in view of the comments. In a way, it’s to ensure calibration (“you say ‘excellent’ but put a ‘3,’ which one is more accurate?”) but it’s also about the goals of the judging process. The textual comments are a way to help the barista pay attention to certain things. “Constructive criticism” is one way to put it. But it’s more than that. It’s a way to get something started.
Several of the competitors I’ve seen do come to ask judges for clarifications and many of them seemed open to discussion. A few mostly wanted justification and may have felt slighted. But I mostly noticed a rather thoughtful process of debriefing.
Having said that, there are competitors who are surprised by differences between two judges’ scores. “But both shots came from the same portafilter!” “Well, yes, but if you look at the video, you’ll notice that coffee didn’t flow the same way in both cups.” There are also those who simply doubt judges, no matter what. Wonder if they respect people who drink their espresso…
Coming from the beer world, I also notice differences with beer. In the beer world, there isn’t really an equivalent to the WBC in the sense that professional beer brewers don’t typically have competitions. But amateur homebrewers do. And it’s much stricter than the WBC in terms of certification. It requires a lot of rote memorization, difficult exams (I helped proctor two), judging points, etc.
I’ve been a vocal critic of the Beer Judge Certification Program. There seems to be an idea, there, that you can make the process completely neutral and that the knowledge necessary to judge beers is solid and well-established. One problem is that this certification program focuses too much on a series of (over a hundred) “styles” which are more of a context-specific interpretation of beer diversity than a straightforward classification of possible beers.
Also, the one thing they want to avoid the most (basing their evaluation on taste preferences) still creeps in. It’s probably no coincidence that, at certain events, beers which were winning “Best of Show” tended to be big, assertive beers instead of very subtle ones. Beer judges don’t want to be human, but they may still end up acting like ones.
At the same time, while there’s a good deal of debate over beer competition results and such, there doesn’t seem to be exactly the same kind of tension as in barista championships. Homebrewers take their results to heart and they may yell at each other over their scores. But, somehow, I see much less of a fracture, “there” than “here.” Perhaps because the stakes are very low (it’s a hobby, not a livelihood). Perhaps because beer is so different from coffee. Or maybe because there isn’t a sense of “Us vs. Them”: brewers judging a competition often enter beer in that same competition (but in a separate category from the ones they judge).
Actually, the main difference may be that beer judges can literally only judge what’s in the bottle. They don’t observe the brewers practicing their craft (this happens weeks prior), they simply judge the product. In a specific condition. In many ways, it’s very unfair. But it can help brewers understand where something went wrong.
Now, I’m not saying the WBC should become like the BJCP. For one thing, it just wouldn’t work. And there’s already a lot of investment in the current WBC format. And I’m really not saying the BJCP is better than the WBC as an inspiration, since I actually prefer the WBC-style championships. But I sense that there’s something going on in the coffee world which has more to do with interpersonal relationships and “attitudes” than with what’s in the cup.
All this time, those of us who don’t make a living through coffee but still live it with passion may be left out. And we do our own things. We may listen to coffee podcasts, witness personal conflicts between café owners, hear rants about the state of the “industry,” and visit a variety of cafés.
Yet, slowly but surely, we’re making our own way through coffee. Exploring its diversity, experimenting with different brewing methods, interacting with diverse people involved, even taking trips “to origin”…
Coffee is what unites us.