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Coffee Smarter with Coffee People. · Coffee People Podcast

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Now on to the show, Hey, good morning, everyone.
1:05
Welcome back to the coffee people podcast, which is part of
1:07
the roast West Coast Coffee Network.
1:11
I'm Ryan Walt. And this is the show where we
1:13
wander through the oft inspiring often lightning.
1:15
Stories of coffee people. We also spent our first six
1:19
seasons sprinkling in coffee. Asian, in the form of our
1:22
coffee, smarter segments, those coffee education, sessions in
1:27
particular, the ones that focused on helping listeners,
1:29
make better coffee at home, and make better coffee, buying
1:33
choices were so popular that we've spun them off into their
1:36
own podcast, search for coffee. Smarter wherever you're
1:40
listening to this show and hit the follow button while you're
1:43
there. You might as well give it a five
1:44
star rating because I have, we ever LED you wrong before?
1:49
This podcast coffee people is on break, but I know how
1:53
frustrating it can be to run out of shows to listen to, because
1:56
I'm not just a hose, I'm also an avid listener podcasts.
2:00
So today, I'm going to show the very first episode from season 1
2:04
of the coffee smarter podcast, in which we talk about the
2:07
extraction of flavor. It's what happens when you're
2:10
brewing a cup of coffee, we're going to be sharing some bonus
2:13
episodes during the break, including more education, and
2:16
some new interviews. Before we kick you over to the
2:19
coffee smarter podcast today, a quick shout out to San
2:22
Franciscan roaster Co who came on as an industry partner after
2:25
this show aired. And again, to roast our for
2:28
taking on the challenge of presenting, the coffee people
2:31
podcast, you can find all kinds of coffee information,
2:34
education, and more fun stuff at roast westcoast.com today while
2:40
I'm talking to you. I'm drinking a V60 pour over
2:42
made with beans from The Romantics Coffee Roasters, and I
2:46
want to say thanks to Libyan Victor for the nice.
2:48
Our package. I hope you're out there.
2:50
Drinking something pretty damn good, too.
2:51
Because on this coffee people interlude, it's time for an
2:55
episode of coffee smarter. Hey everyone.
3:36
Welcome to the coffee smarter podcast.
3:38
I'm your host Ryan Walt. This is our very first coffee
3:42
smarter podcast which is very exciting today, you and I, and
3:46
we were going to be learning some things about coffee.
3:49
That will hopefully enable you to brew a better cup at home.
3:53
In fact, this entire first season of coffee smarter, is
3:56
going to be dedicated to Coffee Brewers.
3:59
I'm going to dig into their history, how they work and even
4:02
their impact on the flavor of coffee and Join today, as I will
4:07
be throughout this first season by my friend, my personal coffee
4:11
Sensei, the founder and head roaster of coffee cycle,
4:14
roasting in Pacific Beach. San Diego.
4:16
California, Chris O'Brien. Hey, Chris, welcome to Coffee
4:20
smarter. It's good to see you.
4:23
Thanks so much Ryan. It's so good to be here with you
4:25
and, you know, pretty much all I do.
4:27
Every day is talk about coffee. So happy to do it with you and
4:30
and your audience today. Thanks for having me and just
4:33
full disclosure. Chris has been a cop coffee
4:35
smarter expert for me, the roast West Coast coffee podcast for
4:40
Seven Seasons, six seasons. Now we've had plenty of coffee
4:43
smarter education conversations, which I'll link to in the show's
4:47
notes. You can go find that get really
4:49
in depth and some really crazy stuff.
4:51
But for this show, we're really focused on coffee at home.
4:54
I think that's that's a topic that our listeners on that show
4:57
of asked for. And it's something that I am
4:59
trying to do every day and somehow even after years of
5:02
knowing Chris, I don't do very well.
5:05
Don't laugh at me. I know you're laughing at me and
5:07
not with me. That was a cough.
5:10
I wasn't laughing. I was just okay.
5:14
So I think we're doing Brewers this season.
5:17
And while I won't always have a little soap oxy moment in these
5:21
shows. Today, I will just to say, why,
5:23
why are we going to focus on Brewers first?
5:25
There's plenty of other places that we could start this
5:28
conversation. So the reason that I'm going to
5:31
focus on Brewers this season, is that in my experience?
5:34
It's kind of the first First thing that people buy different
5:37
versions of on my shelf. I have three French presses of
5:40
V60 and Aeropress a Chemex I have a homemade pour over device
5:45
that I made from a copper pipe and a glass funnel that.
5:48
At one time, I really thought made good coffee.
5:50
And I have, since I wanna see ya, I wanna see it into the
5:55
shop. It's a little bit.
5:58
It was one of the first coffee devices.
6:00
I made when I got super into it and super excited and went all
6:03
the way down the rabbit hole. And even though there are other
6:06
things that we could be focused on whether its history or water
6:10
Theory or recipes, or grinding, all that stuff happens, kind of
6:15
around the Brewer and we need to know what purpose that the
6:19
Brewer serves, which is why Chris is here.
6:22
Because I can't teach you that because I don't know it.
6:24
Even though he's told it to me, like 25 times, it seems like an
6:28
obvious question that the goal of a coffee brewer is to brew
6:31
coffee, but if we peel that top layer answer back.
6:35
We're kind of confronted with the concept of extraction, The
6:38
Taking of coffee compounds, out of a coffee bean and dissolving
6:42
them into water. What looks and seems like a
6:46
simple action that Millions upon millions of people do every day.
6:50
Actually, it gets pretty crazy and there's a lot going on.
6:54
So Chris, my question for you today, revolves around
6:59
extraction, kind of, what is the goal of extraction?
7:03
What are we extracting? And how does that work?
7:07
When we brew a cup of coffee, All right.
7:10
Well, you know, I'm very happy to be talking about this and
7:14
just to keep me focused on this, you know, what are we
7:17
extraction? Extracting, and what is the goal
7:20
of the extraction. So there's so much inside a
7:24
single Coffee Bean that we can taste that it's kind of
7:27
mind-boggling on some of the other episodes of roast West
7:31
Coast. We talked about how many
7:33
compounds there are and your average nice cup of coffee that
7:38
the human palate can. Act and that's 800 different
7:42
compounds, which is about four times as much as your average
7:45
glass of wine. So just to say there's a lot to
7:48
taste in coffee. So the goal here is to use that
7:52
water as a solvent as something to dissolve things and we're
7:57
going to try to pull all the good tasting stuff out of the
7:59
coffee and none of the bad tasting stuff while we're at it.
8:03
We're also going to try to pull the caffeine out of there
8:05
because a lot of people like the caffeine So, pretty simple
8:09
overall, but what we want to do is we want to get that good
8:13
stuff and not the bad stuff. So if we go too long or we use
8:17
the wrong Technique, we use the wrong Brewer, we can get bad
8:19
stuff. If we go too short, we don't get
8:22
enough good stuff. And that's like, really the most
8:24
simplistic way to look at it. We're trying to get all the good
8:27
stuff and none of the back. So when we say we're pulling
8:31
stuff out of that coffee bean. We're essentially, we're
8:34
chopping up these coffee beans with a grinder.
8:37
We're soaking them in water. Somehow either, what we'll call
8:41
full immersion or a pour-over method of some sort.
8:45
And that water is kind of leaching or sucking things out,
8:49
whether they are oils from the Bean or gas from the Bean or
8:54
even solids from the being that we can't really see.
8:57
You know, too easy. At least as it's happening and
9:02
you mentioned time too long or Too Short.
9:06
My understanding is that the reason that the amount of time
9:09
we brew a cup of coffee matters because these compounds that are
9:15
in there, these different acids and gases and oils.
9:17
All this other stuff, they don't dissolve.
9:19
All at once. Is that right?
9:21
That's right. That's right.
9:22
And like you said, some of them are oils, some of them are
9:25
acids, some of them are all these different compounds come
9:27
out and sort of at a different rate.
9:29
So sometimes you can have a cup that tastes too sour or too
9:34
bitter. And sometimes, it's not that the
9:36
coffee was bad. It's just that we didn't do the
9:40
ideal job of Brewing it So my question then is these compound
9:45
compounds don't dissolve all at once.
9:48
What what is happening? Once the the water and the
9:51
grind, the coffee grinds are kind of intertwined in whatever
9:55
method that we're brewing in. What are the steps that are
9:57
happening to pull things out of that being and provide us with
10:01
what we end up tasting at the end?
10:04
Like we said, if you go too short, you don't get enough,
10:08
good stuff. If you go too long, you get some
10:10
bad stuff that's going to make your coffee tastes worse.
10:13
And there's kind of other ways that you can get, not enough
10:16
good stuff or too much bad stuff, but we can really think
10:20
about it and simplify it in a way where it doesn't have to be
10:24
as crazy complicated as it sounds at first.
10:26
So, if I say that there are fruity acids and dry distillates
10:31
and all this stuff, it can kind of kind of seem Filming because
10:35
we don't necessarily need a chemistry degree to be able to
10:37
brew good coffee. But basically, there are things
10:40
that dissolve really easily in water and things that don't
10:43
dissolve that easily in water. The example, I usually use is
10:46
salt and sugar salt, dissolves really easily in water sugar
10:51
doesn't. If I've really hot water and I
10:53
stirred a bunch, I can get sugar to dissolve, but if I have cold
10:57
water and I started a little bit but salts going to dissolve,
11:00
right? So things like Fruity acids as
11:04
safe. Three acids, organic acids are
11:06
usually where you get fruit flavors.
11:09
There are a bunch of different acids that are inside a coffee
11:12
bean and there's no coffee. That's not that doesn't have
11:16
acid in it and as it is not necessarily a bad thing.
11:19
If you think about enjoying an orange or orange juice, citric
11:22
acid is a pretty common component of a cup of coffee.
11:26
And so we want some of that there are other acids that we
11:29
don't like, but one of the ways we can really think about this
11:33
to simplify It is that smaller simpler molecules smaller simple
11:38
things dissolve easily. So acids are kind of like salt,
11:42
they're fairly small molecules and fairly simple.
11:46
There are some bigger complex acids that we don't like as
11:50
much. And so early on in the Brewing,
11:54
the simpler molecules the simpler pieces of the coffee are
11:58
going to dissolve really easily that's acids.
12:01
That's salts. And then later on When the
12:04
coffee's been brewing for a while, we're finally going to
12:07
have that hot water dissolve, some of those sugars, some of
12:10
those caramelized sugars. And then if we keep going too
12:13
long, we're going to brew some stuff that we don't like, like
12:17
the dried distillates things that are going to create really
12:20
bitter harsh flavors flavors like tobacco or carbon or even
12:25
like rubber things like that. That are just not going to be
12:28
appealing no matter what. So if I have salts and acids and
12:32
I add sugars to them, they're going to Tastes pretty good
12:35
acids plus sugar tastes kind of Juicy, think about an orange,
12:39
you have citric acid plus sugar, it's juicy, you had a lemon with
12:43
less sugar and it's our right so you get enough sugar, it becomes
12:48
more juicy. If salts on its own it's going
12:51
to taste salty. It might even taste metallic
12:53
depending on what kind of salts you have but we probably most of
12:57
us have had salted caramel. So if you have enough sugars
13:00
with salt it tastes nice and sweet.
13:03
If you have the taste of rubber and carbon no amount of sugar is
13:08
going to make it taste good. So that's sort of on the other
13:12
end of thing. So if we start with acids and
13:15
salts, we go further and we get sugars.
13:20
And if we go too far, we get dry distillates.
13:25
And so, one of the things you're talking about right now is when
13:28
you say we go, we are talking about through the process of
13:30
Brewing, whether it's in the first 15 seconds, 30 seconds a
13:34
minute, two minutes whatever. I think it's important to note
13:37
right now that of all the Brewers that we're going to talk
13:39
about in this season, they they all have recipes.
13:43
I think when I was a new coffee person, I didn't understand
13:46
that. And so I thought well, I'm going
13:48
to put the coffee in the water together until the waters Brown
13:51
for a while and then I'm going. To drink it.
13:55
And I got used to drinking kind of a bad cup of coffee because I
13:59
wasn't paying attention to the length of time that I was
14:03
brewing. So, that's something important.
14:04
We're going to be talking about with each of these episodes on
14:07
specific Brewers. The other thing I want to point
14:10
out, is you mentioned that if you go too far, you're going to
14:13
taste kind of carbon or rubber, or some of these bad Burns to
14:17
kind of taste that we associate as a negative thing where, oh,
14:20
where over extracting it, what happens on the other side of Of
14:25
it, if we don't let it Brew long enough.
14:26
How does that change the taste of the eventual coffee?
14:30
Well interestingly enough caffeine is one of those salty.
14:36
Sour simpler molecules doesn't taste salty or sour that
14:40
caffeine actually tastes quite bitter but it dissolves pretty
14:44
easily. So if you're not brewing, your
14:46
coffee long enough and you drink this sort of brown Water, it'll
14:51
probably still get you caffeinated but it won't taste
14:54
good. It'll taste salty and sour and
14:57
maybe metallic and those are my number one taste that I look or
15:00
if I'm trying to taste, whether a coffee is under extracted.
15:04
So if you taste your coffee and it tastes sour to you or it
15:07
tastes salty soy sauce is a common way for coffee to taste
15:11
kind of salty. Verging on metallic the taste of
15:15
soy sauce in your coffee. A few days.
15:16
Soy sauce. If you taste sour battery acid,
15:19
anything like that, hopefully, you don't know what battery acid
15:23
actually tastes like, but it's kind of a common term that
15:27
people use when they drink something, they don't like this
15:29
acidic. It's what we imagine something
15:33
that is neon in color to taste, like, yes.
15:36
Like that's what it is. Although I think there's plenty
15:39
of sodas that are that color. There was certainly one when I
15:42
was a kid called surge. Oh yeah, there's no way that was
15:46
healthy for me but it definitely didn't taste like, what I
15:49
thought battery acid taste. Like, you remember Ecto Cooler.
15:52
I remember the Hi-C Hi-C juice packs that were Ecto Cooler.
15:56
They were bright neon green. Yeah, because of the
15:58
Ghostbusters because of the ghost.
16:01
Buster's. Yeah yeah.
16:02
Yeah. Never had one.
16:04
It would be the world was a staple of my child.
16:09
No, we were not. We weren't a family that had
16:12
little juice packs laying around.
16:13
It was if you had 50 Cent's, you could buy a can of soda across
16:17
the street at the gas station. That was our hmm.
16:20
That was that was my childhood. So and ideally let's say we do
16:23
everything perfectly. We put the right amount of
16:27
grounds ground coffee beans in which is something we haven't
16:30
mentioned yet, but Also important having the right ratio
16:33
of water to coffee, and we're going to get into that
16:36
throughout the show if we put in the right water, right?
16:39
Amount of water, the right amount of coffee and we Brew it
16:42
for the exact Perfect Right of time.
16:44
The ideally extracted cup of coffee is what it's a balance
16:50
between those two, right? Like it's somewhere in the
16:52
middle of that too salty, too. Sugary, absolutely.
16:57
And you know sometimes I try to think about it like I think
17:00
about cooking. If I'm cooking a dish, you know,
17:03
I can add too much salt or I can overcook it and I can Char it,
17:08
you know, there's all these different ways to mess up
17:09
cooking. Well, the beauty of a cup of
17:11
coffee is that it has so much flavor in there already that
17:14
just brewing it, right? Is like, cooking it perfectly,
17:17
right? So you don't, you can't add too
17:20
much salt to it, but if you under Brew it, it's going to
17:23
taste. Like, you've over-salted it or
17:25
if you added too much of a, the wrong ingredient like something
17:29
sour, something acidic, Always what we're seeking, whether
17:32
we're cooking or brewing coffee is this sort of balance of
17:36
flavors and I like to break it down to, you know, for really
17:40
simple flavors and they're represented by his kind of steps
17:44
we took before you have acids salts, Bitters and sweets.
17:53
And if you have acid salt bitter, the better that are
17:56
coming from the caffeine and then you have a good extraction
18:00
of the sugar hers that are already present in the coffee.
18:04
And you don't continue to extract and extract some of
18:07
those more harsh bitters. You have a nice balanced copy of
18:11
a nice balanced meal where you have all four of these things
18:14
that we really want to think about and want to care about all
18:17
in harmony with each other. And that leaves enough room for
18:22
personal preferences because some coffee is taste very
18:25
different from other coffees, obviously, when so they're going
18:29
to have a slightly different balance.
18:31
You know, if I have a very fruity tasting coffee, Acids
18:34
might be more present, but this should still have enough
18:38
sweetness to make them enjoyable to consume.
18:42
And this is something that we get a lot with people that
18:45
aren't familiar with lighter. Roasted more fruit forward,
18:50
tasting coffees where they've tasted them but they've only
18:54
tasted them where they were poorly brewed.
18:56
And so they're like, oh, I don't like acidic coffee, and then you
18:59
give them a really well. Brewed cup of coffee that has
19:02
really distinct fruity tasting notes, and Oh, wow.
19:04
I really like this. Like, no, you don't dislike.
19:08
I mean, and some people do dislike fruity fruit forward
19:10
coffees and that's fine, but a lot of people think they don't
19:14
like some fruit tastes in their coffee because they've had them
19:17
done poorly. So if we Brew our coffee, well,
19:20
even if it's not your favorite, you should still be able to sort
19:23
of sip. It and say hmm, might not be my
19:26
favorite but I enjoy this or I appreciate it and that's kind of
19:30
the thing with a lot of a lot of different craft beverages.
19:34
Foods what not as you know as long as it's in Balance you
19:37
should be able to taste it and say, okay, I can appreciate
19:41
that. Someone would really like this
19:43
even if it's not for me. And so if you're tasting your
19:45
coffee and you're like, oh that's disgusting.
19:48
Chances are you screwed up somewhere?
19:52
Well, you screwed up because I buy my coffee from you.
19:56
What's fair on that point? I think it's, you know, the
20:00
things that we're talking about here fairly General.
20:02
And as far as the coffee goes, the as we're talking about this
20:05
season are going to be kind of Fairly General because we're not
20:08
talking specifically about a coffee from a certain region.
20:13
That might have a certain flavor profile Or Another.
20:15
We're talking more about the Brewers itself but that does
20:18
come into play because there are different like you, we have
20:22
tasting notes on coffee, because coffee can taste so many
20:26
different ways and I think we are a generation now that is
20:30
beyond the place where we think all coffee tastes.
20:34
Same least, I hope so, and if not, this show will get you
20:38
there, you know, but I think that I grew up with the idea
20:42
that that coffee was supposed to be kind of, kind of bitter, and
20:45
roasted, and nutty, and chocolaty.
20:48
If I were to go out on a limb and say, I tasted those things,
20:50
which I certainly probably didn't diner.
20:52
Coffee is what I thought. All coffee, tasted like in and
20:55
that's just not the case. There's really going to be a
20:57
coffee that appeals to just about everybody from very subtle
21:02
and nuanced to Floral to a very rich and overwhelming and spicy
21:07
and dark chocolate. That, you know, the flavor wheel
21:09
is an amazing thing. And we'll talk about that at
21:11
some point for today's episode, our first episode of coffee
21:15
smarter, I want to close out with a little bit of a
21:17
vocabulary question for you and just there's a lot of crappy
21:22
terminology I think that surrounds coffee or that is has
21:25
come into this new wave of coffee from an old wave where
21:28
there weren't so many options and I think that I get here
21:32
getting tossed around a lot is Weak and strong coffee.
21:35
My coffee is too weak today. My coffee is too strong today.
21:39
What are we actually talking about there?
21:41
I mean, because your coffee really isn't necessarily like
21:44
our we're not talking about caffeine in that sense even
21:46
though one might, you know, subconsciously, be thinking
21:49
about the buzz that they're getting off of it.
21:51
But we're actually talking about the, the flavor and that really
21:54
doesn't seem to make sense if you start to break it down, am I
21:57
losing my mind here? Actually, I'm so happy.
22:01
You asked this, this is, this is some good new new territory for
22:04
us. That I'm really happy to talk
22:06
about because you know, from the perspective of someone who's
22:09
trying to serve a drink Muddled terminology like weak and strong
22:14
can be a real easy. Place to make a misstep, right?
22:20
I'm trying to guide someone into something getting a drink.
22:24
They enjoy getting a copy of the enjoy and if they use a term
22:28
that works in their head, a certain way, but I'm
22:32
interpreting it a different way. We might be sort of talking at
22:35
Cross purposes. So there is actually official
22:39
definition of where what we can. Ang is supposed to mean in
22:44
coffee and it does not directly relate to caffeine content,
22:48
though. Caffeine content does correlate
22:50
slightly. And I'm going to try not to get
22:52
too deep down the rabbit hole of sciency stuff here.
22:57
But I'm going to dive a little bit just because I kind of and
23:01
I'm going to warn everyone. If this is the first time you've
23:04
heard Chris, and I talk sometimes Chris just talks and I
23:06
just sit here and listen for 20 30 40, 50 minutes, but we're
23:10
going to try to not do Keep. We're going to keep that to a
23:13
narrower window for the show. Alright, so a cup of coffee is
23:17
not 100% water, right? Obviously, right.
23:21
You have a cup of water and it's 100% water.
23:24
You brew your coffee with that water and then the cup at the
23:27
end is brown instead of clear? So there's something in that
23:31
it's not water when we put that through a device and analyze it
23:37
and we figure it out, it's called a refractometer for you.
23:41
Look too excited over there. Ryan.
23:43
Well I wanted to say the the the brown stuff is the stuff we've
23:46
extracted, right? That's what we're talking.
23:48
Exactly. Right.
23:49
Yeah. Surround stuff is the stuff
23:51
we've extracted. So we've literally taken
23:53
something out of those group, dry coffee grounds, and we've
23:56
dissolved them and moved them into the cup of water, and made
24:00
the water Brown. And the water is therefore, no
24:03
longer 100% water. It's about 97.5% give or take.
24:09
That is what strength of coffee? Owns?
24:12
What? Percentage of that cup in your
24:15
hand is not water. Two and a half percent, roughly
24:20
2.4 percent, 2.6 percent. So, a 2.2 percent total dissolve
24:27
solids cup a cup. That is 97.8% water.
24:35
That is a week cup of coffee. A cup of coffee, a cup of coffee
24:40
that is 97 percent water. So, three percent total
24:44
dissolved. Solids is a strong cup of
24:47
coffee. And you know, I had some little
24:50
mental math to, you know, figure out exactly what percentages
24:53
were there. But it's, it's not a large
24:56
amount of percent difference. But if you were to drink a cup
25:00
of coffee, that was 2.2% coffee and the rest water, it would
25:06
taste pretty watery to you. It is more like water than like
25:10
coffee sometimes when we're talking about it, we sort of say
25:13
brown water rights water that has a little bit of flavor to it
25:16
because there's some some coffee in there.
25:19
But it just tastes like brown water.
25:20
It's just a little bit different than water.
25:22
It's not that much different. Whereas that 3% cup not that we
25:26
actually really tend to brew coffee at a full three percent.
25:29
But if we were to brew a well-balanced cup of coffee at
25:32
3%, it would taste very strong and sometimes I hear, you know,
25:38
people from older Generations or like you get this a lot from
25:42
like military folk but they say, oh yeah, I brewed a cup of
25:44
coffee so strong. He could stick a spoon, it in
25:47
the spoon. It sticks straight up.
25:49
That's that's what we were thinking about was strong coffee
25:52
sludge, and it's literally, that that there's, there's more
25:56
dissolved solids in there. And when I say dissolve solids,
25:59
it's literally solids. It was one solid, it was once
26:01
part of a coffee bean. So you are literally making the
26:06
water thicker and closer to being a solid than a liquid.
26:10
It's still a liquid. But there's a significant
26:13
percentage that is not that was is now dissolved in there.
26:17
That was one solid. That's the difference between
26:19
weak and strong. So, with all of that, for me,
26:24
making a cup of coffee at home, you know, at my level or at a,
26:28
you know, a new to Coffee level nude across coffee level.
26:32
I don't really care about any of that, but it does help me kind
26:36
of understand a little bit more of those, those terms, I think
26:40
and be able to stay away from them when I'm ordering one way
26:44
that, I might suggest to people who are listening to kind of get
26:48
a better handle on, what terms to use or how to describe their
26:51
coffee. Besides obviously reading, I'm
26:53
going to share some some great reading materials for people
26:56
that want to get really into it. But when you go to a coffee shop
26:59
and you order a cup of coffee ask, how they would describe it
27:02
obviously, you know, Baristas can get really busy and they may
27:05
not, you know, have time for that every day.
27:07
But if there is a break, almost every coffee person that I've
27:10
ever met really likes to talk about coffee, that's why the
27:14
show exists. So ask how they would, how they
27:17
would describe it. And the more you start adding
27:19
vocabulary terms to your toolbox, Box.
27:22
The better your coffee at home will be because you're able to
27:26
start dialing it in and understand what it is that you
27:28
are tasting. I think that that seems like a
27:31
pretty good spot to stop today. Chris we're going to actually
27:34
talk about water again in the next episode.
27:37
So this will be right into that and then after that we're going
27:41
to get into talking about the French press and the Chemex and
27:45
all these different types of Brewers and how they work.
27:48
I'm really looking forward to digging into all of that with
27:50
you this season. Awesome.
27:52
Well I'm excited to be here to talk about it.
27:54
I also know that you've done a lot of learning on your own
27:59
Beyond this and not just in just beyond the the guests you had at
28:02
the show. So I'm hoping this the season to
28:05
learn a little bit from you. So yeah, I'm excited to admit
28:09
some ignorance in some areas and and just see, see if I can fill
28:14
since filling some my own knowledge gaps while we're doing
28:17
this whole thing. I don't know that I would say
28:19
I've learned anything Chris, I would say that I'm really good.
28:21
Copying and pasting. But hopefully through US Moses
28:26
some of these things have worked their way into my brain and then
28:30
we can talk about those things and I can learn we can learn
28:33
from each other. So that's how the show works.
28:44
I'll ask coffee questions and this season Chris will do his
28:47
best to answer them. He's pretty good at it and I'm
28:51
I'm the coffee. It, it doesn't really understand
28:53
science. Chris has taught me about
28:55
extraction literally 20 times, but I can never really be sure.
28:59
I get all the details down. I'm a words and pictures person,
29:02
not a science of numbers person, but I think what matters is that
29:05
I'm learning enough that I can make a good cup of coffee at
29:09
home that I really enjoy. And hopefully between the two of
29:12
us, we can help you do the same. You might be asking yourself
29:16
what makes me the right person to host this show.
29:18
And the answer is simple for starters.
29:21
I Microphone and I know how to use the recording software
29:25
that's most of it. But secondly in my pursuit of a
29:28
good cup of coffee, I've gotten to know some really smart coffee
29:31
people like Chris O'Brien who have been generous with their
29:34
time and coffee knowledge. I love learning about coffee, I
29:38
love drinking it and you probably do too, that's why
29:41
you're here. I hope by listening to the
29:43
coffee smarter podcast, you'll learn how to make a better cup
29:46
of coffee at home, or you'll at least appreciate the experience
29:50
a little bit more. This podcast show is part of the
29:53
roast, West Coast Coffee Network.
29:55
You'll find coffee smarter show Recaps details and more coffee
30:00
information at roast westcoast.com.
30:03
If you sign up for the newsletter there, I'll make it
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easy for you and just email you this show every time it comes
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out. And while you're there, check
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out the roast West Coast coffee podcast.
30:12
You'll find more than 120 episodes with in-depth, coffee
30:15
information and interviews. With coffee people that show
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sponsored by some incredible industry Partners coffee.
30:21
Smarter, the podcast will probably have sponsors of its
30:23
own at some point, but this podcast doesn't exist without
30:26
them. They include Chris from coffee
30:29
cycle, roasting steady-state, Roasting Company.
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Ascend, Coffee Roasters, Maria coffee, Cape Horn coffee,
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importers zoom bar, coffee and tea, ignite Coffee Company.
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First like coffee, whiskey and Cafe lechera.
30:43
That's all for this episode of coffee smarter.
30:45
We'll be back again next week with a little bit more
30:47
information about water before we dive deep into the different
30:51
types of Of coffee Brewers. You might buy to start making
30:53
coffee at home. This episode of the coffee
30:56
smarter podcast use was has been written and produced by me, Ryan
31:00
wolf. Chris O'Brien has joined me as
31:02
an executive producer, you can check out roast westcoast.com
31:06
for more coffee smarter content. Thanks for listening to this
31:09
very first episode of the coffee smarter podcast.
31:12
And I hope that wherever you are out there, you're drinking a
31:16
great cup of coffee.