Uploaded June 2025 | Updated September 2026, 2 weeks ago
In this month's episode of Over-Extracted we've got Scott Chen, a co-owner of the San Diego cafe Rikka Fika. In a city full of specialty cafes Scott shares his motivations and inspirations in both coffee, but also the aesthetic and overall experience he and his wife and business partner Michelle are trying to achieve.
On top of all that, we delve into how his family's small coffee tree harvest began his journey, as well as his love for both Japanese and Scandinavian design, culture, and approach to coffee roasting, their unique bakery approach, and content creation policies.
↓GUEST SOCIALS↓
instagram.com/rikkafikacafe
rikkafika.com
↓CHAPTERS↓
[00:00] Introductions
[00:47] Scott's coffee origin story
[09:56] From home barista to pop-ups
[14:52] Experiencing the "God Shot"
[20:11] What is Rikka Fika?
[24:53] Sourcing from International roasters
[29:29] Blending Japanese & Scandinavian Aesthetics
[35:07] Rikka Fika's approach to pastries & seasonals
[53:46] Variety in Cafe owner backgrounds
[57:54] Staffing and its effect on consistency
[1:00:11] Being embraced by the neighborhood
[1:02:54] Implementing a Content Capturing Policy
[1:13:15] Shoutouts and wrapping it up
↓SUPPORT THE CHANNEL↓
Become A Member: youtube.com/channel/UCiolFxnJSOPMmV1mh9EYyIQ/join
Standart Subscription: standartmag.com/sprometheus
Third Wave Water: thirdwavewater.com/sprometheus
↓MORE SPROMETHEUS↓
Instagram: instagram.com/sprometheus
Tik Tok: tiktok.com/@sprometheus
Threads: threads.net/@sprometheus
#overextracted #podcast #sprometheus #coffee
In this month's episode of Over-Extracted we've got Scott Chen, a co-owner of the San Diego cafe Rikka Fika. In a city full of specialty cafes Scott shares his motivations and inspirations in both coffee, but also the aesthetic and overall experience he and his wife and business partner Michelle are trying to achieve.
On top of all that, we delve into how his family's small coffee tree harvest began his journey, as well as his love for both Japanese and Scandinavian design, culture, and approach to coffee roasting, their unique bakery approach, and content creation policies.
↓GUEST SOCIALS↓
instagram.com/rikkafikacafe
rikkafika.com
↓CHAPTERS↓
[00:00] Introductions
[00:47] Scott's coffee origin story
[09:56] From home barista to pop-ups
[14:52] Experiencing the "God Shot"
[20:11] What is Rikka Fika?
[24:53] Sourcing from International roasters
[29:29] Blending Japanese & Scandinavian Aesthetics
[35:07] Rikka Fika's approach to pastries & seasonals
[53:46] Variety in Cafe owner backgrounds
[57:54] Staffing and its effect on consistency
[1:00:11] Being embraced by the neighborhood
[1:02:54] Implementing a Content Capturing Policy
[1:13:15] Shoutouts and wrapping it up
↓SUPPORT THE CHANNEL↓
Become A Member: youtube.com/channel/UCiolFxnJSOPMmV1mh9EYyIQ/join
Standart Subscription: standartmag.com/sprometheus
Third Wave Water: thirdwavewater.com/sprometheus
↓MORE SPROMETHEUS↓
Instagram: instagram.com/sprometheus
Tik Tok: tiktok.com/@sprometheus
Threads: threads.net/@sprometheus
#overextracted #podcast #sprometheus #coffee
