Latest / Coffee People Podcast / Nick Schmitt guest hosts Coffee People to chat the Ice Age Trail Allance collab with The Pinery.

Transcript

Nick Schmitt guest hosts Coffee People to chat the Ice Age Trail Allance collab with The Pinery. · Coffee People Podcast

• 0:24
  Sliding into your screen is not just any coffee bag, it's a
• 0:28
  Rostar coffee bag. No need.
• 0:30
  Thousands personalized, just 25. Rostar's Design Lab.
• 0:35
  No design experience needed. Choose a pattern, add your logo
• 0:38
  and text, or create something memorable.
• 0:42
  With AI being made in the Midwest, you can expect it on
• 0:46
  your doorstep in no time. Now that was smooth.
• 1:16
  Are we ready to rock? Yeah.
• 1:17
  Do you want me not? Are the things recording?
• 1:20
  I think we both recording. Do we even know?
• 1:23
  Yes, both are recording. Just commit.
• 1:25
  OK, we're going to find out later, yeah.
• 1:30
  You could come back and do another one.
• 1:31
  It's going to be super awkward for me to not be in control like
• 1:36
  of directing. This is the Coffee People
• 1:39
  podcast, and for the first time ever, Mr. Reinwalt is not the
• 1:45
  host. He's a guest on his own show.
• 1:47
  I feel so uncomfortable. My name is Nick.
• 1:51
  It's not my first time on this show, but it is my first time in
• 1:54
  this physical and metaphorical seat of the host.
• 1:59
  Yeah, the official hosting chair.
• 2:00
  So today we're going to talk about you guys.
• 2:03
  Let's do this. Ryan, do you want to kick it off
• 2:07
  and explain why we've swapped seats today?
• 2:10
  Sure. Well, I'd start by saying I'm
• 2:12
  Ryan Wolt, host, kind of host sometimes of the Coffee People
• 2:15
  podcast and you are. I'm Nolan Baker and I'm a
• 2:19
  co-owner of the Pioneer Coffee Company here in Wausau, WI.
• 2:23
  And there's no one I would entrust more with my show than
• 2:26
  Nick Schmidt from Rostar Coffee Packaging.
• 2:29
  This guy. We are here today because
• 2:34
  Rostar's been supporting this collaboration program that I
• 2:36
  came up with to find small coffee roasters around the
• 2:41
  country to make a coffee with. I don't have the skills or the
• 2:45
  talent to roast, but I like to be involved and make people
• 2:48
  think that I'm important. And Nolan here has this great
• 2:52
  coffee shop in Wausau, my hometown.
• 2:56
  And I thought, man, who better? He's roasting sustainably on a
• 3:00
  bellwether, which I really like and just think it's cool.
• 3:03
  And in my head I thought, how can we do this but meet that
• 3:07
  ethos of like local community, sustainable, let's bring in the
• 3:12
  Ice Age Trail. So we made this coffee.
• 3:14
  Let me grab that. I don't know where the the
• 3:17
  camera is, but it's our roast West Coast.
• 3:20
  It's coffee people podcast and the Pinery collab to support the
• 3:24
  Ice Age Trail Alliance. And this is literally the first
• 3:30
  day that it's out. It's the first time I'm drinking
• 3:32
  it. Normally I'm more involved in
• 3:35
  the tasting, but I trusted Nolan to take that challenge on
• 3:38
  because I was on the road. You've been teasing it so well
• 3:41
  too on your social medias. Like every time I see one, I'm
• 3:44
  like, he's not trying to get, but I'm I know that this
• 3:48
  incorporates everything that it is everything that.
• 3:50
  It is. I well, I think about it every
• 3:52
  time I see a tree and so it's like a lot.
• 3:56
  That's a great, that's a great tag.
• 3:58
  We need to have that always on your mind.
• 4:00
  Every time you see a tree, you think of the pinery.
• 4:02
  You think of this coffee and then you you order it.
• 4:06
  You spend that money. What, what, what kind of coffee
• 4:09
  is this Nolan and how did you how did you roast it?
• 4:11
  Do you know like Ryan's taste in coffee a little bit?
• 4:14
  You tried to appease that. How how did you how did you make
• 4:17
  this a little a little different for maybe your average roast?
• 4:20
  Or is it fitting to this partnership and the collab with
• 4:24
  Ice Age Trail in any way? Yeah, so this is a Costa Rica
• 4:28
  and we roasted on medium. It's a honey processed Costa
• 4:33
  Rica, which is awesome. And last year I had the absolute
• 4:38
  pleasure of meeting Ryan and we had a couple just amazing
• 4:43
  conversations out on our front. What would you call it?
• 4:46
  Patio, Patio, We'll call it patio.
• 4:49
  It's A and just some amazing conversations and we were
• 4:52
  roasting Papua New Guinea at that point and.
• 4:56
  Which really I want to just interject and say I came here
• 5:00
  the first time and had that coffee and it's why I came back
• 5:03
  because I normally go to a different place every day, but
• 5:06
  for the whole time I was in town, I only came here.
• 5:09
  We snagged you, yeah. And we actually, we do have a 12
• 5:13
  oz for you to take home of the Papua New Guinea.
• 5:15
  We were able to wrangle that up. The only reason I did.
• 5:17
  Yeah. So the, the Papua New Guinea and
• 5:21
  even the one that we had from the lot last year, but then the
• 5:24
  lots that we were finding this year definitely have more of
• 5:27
  that earthy taste to them. And so it, it had a lot of
• 5:32
  really great flavour notes. Nick and I tried it a few times
• 5:35
  here and we, we wanted to make sure that we could also speak to
• 5:41
  the water wider coffee audience too.
• 5:44
  We know that the Ice Age Trail just encompasses encompasses so
• 5:48
  many different groups of folks and stretches all the way across
• 5:52
  the state of Wisconsin. You're connecting that Lake MI
• 5:55
  side where you were hiking a little earlier all the way over
• 5:58
  to kind of Twin Cities areas. And so there's just a really big
• 6:04
  swath of people that are involved who are going to get
• 6:07
  inexperienced with this Ice Age Trail collaboration.
• 6:10
  So we wanted to find something that had a few more sweet notes
• 6:15
  to it. And we landed on the Costa Rica
• 6:17
  in the the hunting process with kind of that thought in mind
• 6:21
  where we still wanted to honor some of that flavor profile that
• 6:24
  you fell in love with. But we also wanted to make sure
• 6:26
  that we were opening it up to the largest audience, so.
• 6:30
  For sure. And Nolan was back and forth
• 6:32
  with me, I mean the whole time trying to get me samples of
• 6:35
  things, but I was so all over the place for the summer.
• 6:38
  But just talking about, I know we really both like the Papua
• 6:41
  New Guinea, but hey, here's what we're feeling with this Costa
• 6:44
  Rica. Everyone on our tasting line is
• 6:47
  feeling this way, and I just trusted that they were going to
• 6:50
  do the right thing. To me, this coffee is like I I
• 6:55
  really enjoy the bright, fruity, kind of crazier coffees.
• 7:00
  I also really enjoy like a nice bold, more rich coffee.
• 7:03
  Both a very different times feel like like if I'm outside or
• 7:08
  hiking or camping, I want something that's like a little
• 7:10
  bit more full and rich. And this is like as close, like
• 7:14
  down the middle as you can get without tipping towards like the
• 7:18
  the too fruity, too light. It's a daily driver.
• 7:21
  It's an everyday coffee that you're not going to get sick of.
• 7:24
  That's not going to be overwhelming.
• 7:27
  It's going to be that that moment in the morning where it's
• 7:32
  cold, like this morning was kind of gloomy and you get a cup of
• 7:36
  coffee and you go, everything's OK today.
• 7:40
  That's like the goal, right? Yeah, everything's OK.
• 7:43
  And it shows up really well, like playing around with it,
• 7:47
  like dialing it in with our like espresso machine.
• 7:50
  It's been really fun. The Oxo Rapid Brewer has been
• 7:54
  awesome with it. We've done it as pour overs and
• 7:58
  kind of the folks on our back end who have been tasting it
• 8:01
  have really, really enjoyed it kind of on a plethora of
• 8:04
  different. Trials.
• 8:07
  So you guys have been teasing this coffee in this
• 8:09
  collaboration for a while, but back at the very beginning,
• 8:13
  whose? Whose idea was it?
• 8:14
  Who approached to? What was the reaction?
• 8:18
  I honestly don't remember. I think I emailed Nolan just or
• 8:23
  called you maybe on the phone while I was in the car.
• 8:28
  And it just was like, hey, I have this idea and I think it
• 8:31
  would be fun. And also we should support trees
• 8:35
  somehow. Yes, because we both like trees
• 8:38
  and it's obviously ingrained in the theme here.
• 8:41
  And he just said, Yep, OK. And that was about the extent of
• 8:44
  like the back and forth negotiation and.
• 8:47
  A terrible negotiation. Yeah, a few e-mail, I said,
• 8:49
  well, I don't want to keep any of the money.
• 8:50
  And he said, OK. And you know, because we have
• 8:54
  the support from Rostar with the packaging, we were able to say,
• 8:57
  hey, who's a partner that would come in.
• 9:00
  And Nolan I think was right away.
• 9:01
  It was like, you know, the Ice Age trail comes right through
• 9:04
  here. And so we were excited about
• 9:06
  that. Yeah, I was excited about that
• 9:08
  cause I've hiked on that trail and been part of it.
• 9:11
  And as you mentioned, just yesterday or day before, I was
• 9:14
  at the Eastern terminus and not even intentionally, I wasn't to
• 9:19
  promote this, no marketing foresight whatsoever.
• 9:22
  I just was in the park and I went, oh.
• 9:24
  No matter where in the state you are, it's really easy to just
• 9:27
  stumble on it. Yeah, yeah.
• 9:29
  On the the Ice Age Trail is great 'cause like I, I moved
• 9:33
  here from Washington state and it was great after grad school
• 9:37
  and everything, finding a community that had the Ice Age
• 9:40
  Trail ingrained into it and that was hiking and exploring outside
• 9:44
  and just getting involved in nature was so easy through the
• 9:47
  Ice Age Trail. So, yeah, we've been able to be
• 9:51
  a part of their their different challenges, the mammoth
• 9:54
  challenge that they have going on right now.
• 9:56
  And it's it's been really fun to just be ingrained in that a
• 10:01
  little bit more. So yeah, Ice Age Trail was easy
• 10:03
  to think of. Ryan, this, this overarching
• 10:09
  show is called Roast West Coast. We're not on the West Coast
• 10:13
  right now. We we've talked about WASA and
• 10:16
  the Midwest plenty on your show, but how does it feel to actually
• 10:19
  have a project that's rooted in Wisconsin, let alone your
• 10:23
  hometown of WASA? Pausing, we're in an active
• 10:30
  coffee shop, so every now and again you're going to get some
• 10:32
  background noise. So Rose West Coast was what I
• 10:36
  named the show when it was just supposed to be San Diego, where
• 10:40
  I lived 'cause I didn't expect this to continue growing.
• 10:45
  We became the Coffee People podcast a few years ago, in part
• 10:50
  because Kat Melheim of the Coffee People Zine, which was
• 10:53
  amazing. I decided to kind of pause that
• 10:56
  and and move on and gave us her her blessing for that.
• 10:59
  And even though I've been based on the West Coast, I've always
• 11:05
  had this connection here, both through Rostar, a connection
• 11:08
  with you, which I met you in Los Angeles and just saw that it
• 11:11
  said Wausau on the tag. And then coming back here and
• 11:14
  getting coffee and seeing the coffee community grow with some
• 11:18
  other great coffee shops that have opened up in the area since
• 11:21
  I've been gone. When we moved, I think there was
• 11:25
  Panera Bread and maybe like one other place for coffee.
• 11:28
  So things have definitely progressed, progressed quite a
• 11:31
  bit. No shade to Panera Bread, they
• 11:33
  do their own. The bread thing is their thing.
• 11:37
  Great bagels, Great bagels. Great bagels.
• 11:39
  Yeah. Panera sponsor us.
• 11:41
  I think what the the big thing is as far as that connection
• 11:44
  goes is my family is all here. There's a company that I partner
• 11:50
  with that is based here now. There's this coffee shop that I
• 11:54
  feel at home in here. And so it keeps me connected to
• 11:59
  where I came from. Like I'm always going to be from
• 12:01
  Wausau. I'm always going to be, I always
• 12:03
  identify as a Wisconsin. I, I love all the places that
• 12:07
  we've lived and all the places we've been.
• 12:09
  And I certainly am excited to continue that journey wherever
• 12:13
  it takes us. But you don't.
• 12:15
  At my core, this is this is what made me who I was.
• 12:19
  Was this place good or bad? I would like to point out
• 12:24
  because, you know, it's just it's that that place that you
• 12:28
  identify as home. And the second you come in, it
• 12:32
  makes you feel that way. And that's what I find and look
• 12:34
  for in coffee shops all over the world now.
• 12:37
  And sometimes you walk through the doors of a place and you
• 12:41
  feel like, yeah, this is it. This is I'm going to, I'm not
• 12:45
  even going to look for another place.
• 12:47
  I'm sitting here for the entire time that I'm drinking coffee or
• 12:50
  working or whatever. And and so I would say pride is
• 12:54
  probably the right word to use, but I think more than that,
• 12:57
  it's. Comfort.
• 13:00
  I love that. All set.
• 13:04
  All those Midwest vibes. Yeah, Midwest nice.
• 13:08
  You know Midwest nice. At the end of this I'm going to
• 13:10
  go whelp and stand up and then walk.
• 13:12
  Away. Yeah, No, yeah.
• 13:15
  Yeah. Nolan, being a current WASA
• 13:20
  resident, not having grown up here, how, how does like you're
• 13:25
  kind of meeting in WASA like a weird same time, sort of how,
• 13:31
  how have you interpreted Wasa since being here, opening a
• 13:33
  coffee shop? Like how were you first taken in
• 13:38
  by the community versus like where you are at now?
• 13:41
  Yeah. So, Oh man, that's that's good.
• 13:44
  I didn't think the question was going to.
• 13:45
  Come back, sorry, it got a little bit deeper as I was
• 13:46
  talking. I love that.
• 13:48
  No, SO I came to to Wausau when I, when my my spouse, when I got
• 13:56
  married and I was living in the Fox Valley area where I was
• 14:01
  practicing and everything. And we kind of were talking
• 14:05
  about the pros and cons of each place.
• 14:07
  And we said, OK, Wausau has really everything you need.
• 14:10
  Plus it has the great outdoors, plus we can kayak, plus we can
• 14:13
  bike, plus we can hike. And so that's what took the
• 14:16
  scales for Wausau. And then once we got out here
• 14:20
  and started getting into the community, it was it was great
• 14:25
  to start just seeing the coffee community that is here.
• 14:31
  And actually the first time that I ever was in Wausau, I went to
• 14:35
  what's now Tuckney Coffee. And I remember they had these
• 14:39
  like gorgeous little blossoming trees and I was just rolling
• 14:44
  through here on my way to like a campsite north of here.
• 14:48
  I was like, this is just the coolest little town.
• 14:50
  I love it. Great coffee.
• 14:52
  And now coming back here is kind of fun to be a part of the
• 14:55
  scene. And the the partners for the
• 14:58
  Pinery just we're all relatively transplants to the the Wausau
• 15:04
  area. And we just feel like Wausau
• 15:06
  doesn't know how cool it is, what it can be and what it's
• 15:09
  becoming. And it's great to see now
• 15:12
  popping up all around us, you know, new places to live, new
• 15:16
  things to do, and just pouring into the biking community.
• 15:21
  Rim Mountain is getting a huge mountain bike trail overhaul.
• 15:25
  There's a big project to get some about 1000 miles of gravel
• 15:30
  trail mapped out around here. We've got the Great Heritage
• 15:34
  Pioneering Waterway, which is a mapped trail system for kayaking
• 15:38
  and then of course the the Ice Age Trail.
• 15:40
  So it's great to be a part of a community that's pouring into
• 15:44
  the outdoors that understands who and what it is.
• 15:47
  And it's that's why we came here and it's been great to see that.
• 15:51
  And when we get to build coffee community around something like
• 15:54
  that, it's humbling. Really, really humbling.
• 15:58
  And I heard that they might be adding camping back to the
• 16:00
  mountain again, which is the 1st place that I ever went camping
• 16:05
  when there still was a campground up there.
• 16:06
  I love that. I've never been camping there.
• 16:10
  I think that that stopped by the time that it would have really
• 16:12
  started camping. Yeah, it's been a long time.
• 16:15
  I'm very, very old. So.
• 16:19
  Tell us the ways. Teach us.
• 16:22
  I'd love to hear a little bit about the the design that you
• 16:24
  guys chose to represent the coffee in the collaboration.
• 16:28
  Ryan, if I'm not mistaken, you you did the the actual design
• 16:31
  work. I did do some of the design work
• 16:34
  on the bag, like the concept. I have several collabs and there
• 16:39
  had to be some connecting theme and it was the gradient color
• 16:41
  scheme. But with the pinery, we wanted
• 16:45
  to make sure that it told a story.
• 16:47
  We each kind of have a side panel and then the back is kind
• 16:50
  of devoted to the Ice Age trail. There's a little bit more of a
• 16:53
  informative event to it, but each of them is unique.
• 16:58
  Even though it's part of a series of collabs with different
• 17:00
  businesses. I feel like this one really
• 17:03
  represents, it's not overwhelming, but it's but
• 17:06
  there's a terrain map on the side that kind of sits behind
• 17:08
  everything. We've got some ghosted trees in
• 17:11
  there and then obviously the three trees in the front because
• 17:14
  it's real Star, the finery and then Coffee people podcast.
• 17:19
  And so all of that came together and then whoever picks up this
• 17:22
  bag, which is also recyclable, which is cool, they're going to
• 17:28
  learn about each of these three kind of pillars of the collab
• 17:31
  and be able to go find more information if they want.
• 17:34
  And worst case, they pick up the bag, they never look at any of
• 17:37
  it and they still love the coffee.
• 17:40
  So it's a win all around. It's fantastic.
• 17:44
  Yeah, I love this. When I when I got the the bags
• 17:47
  in or when you sent me the proofs, like I immediately fell
• 17:51
  in love. And I love the the gradients and
• 17:53
  how that connects with all of your different collab roasts.
• 17:57
  I think that that's fantastic. And then the the one thing that
• 18:00
  I geeked out so hard on and all the staff loved was the release
• 18:04
  poster that you made too. Yeah, the aliens.
• 18:07
  I really. I don't.
• 18:09
  So we should grab that poster. I can grab one.
• 18:12
  We'll grab that. I I brought this to show you.
• 18:15
  I didn't even know I had it with me, but when I thought of the
• 18:21
  poster, which is a little bit different than our bag.
• 18:24
  I don't know where I was, but I sketched something down on a
• 18:27
  piece of paper this morning. I couldn't find my the notepad
• 18:31
  I'm working in right now. OK, the first one I grabbed this
• 18:34
  was in it and it's this was the original sketch.
• 18:39
  I love that, which is obviously the skill set that I have for
• 18:42
  sketching. And we're going to grab one of
• 18:45
  these posters here, yes? Thank you so much.
• 18:48
  Thank you, Sadie. And then so that became this.
• 18:55
  I'm not sure how exactly, but we'll make sure that we put it
• 18:59
  up on the screen. While we're at it getting close
• 19:02
  to the end, where where can we find the Pinery and well, Rose
• 19:07
  West Coast? If you're hearing this podcast,
• 19:09
  you know how to find Rose West Coast where?
• 19:12
  Where can we buy the coffee? Is it available on your website?
• 19:15
  Can like people not in WASA? Can they buy it anywhere?
• 19:18
  Yeah. So you can link back to our
• 19:21
  websites from our socials or just the Pioneer Coffee co.com
• 19:27
  any, any way that you want to get back to to us that that's
• 19:31
  kind of the ways. And then we have merch for like,
• 19:34
  the sweaters and all that. But then we have a special,
• 19:36
  like, coffee column also, so you can get to our, like, beans.
• 19:41
  You can buy it. We ship anywhere, like within
• 19:45
  the 48 states. So yeah, yeah, that's not really
• 19:48
  everywhere, but it's anywhere within the 48th.
• 19:50
  Most places. Yeah.
• 19:52
  Yeah. Many of the places, yeah.
• 19:55
  One last question before we welcome in our special guest
• 19:57
  from the Ice Age Trail if this collaboration in coffee in a
• 20:03
  relationship overall was a mix tape.
• 20:06
  Is there a song or an album or an artist that would best
• 20:10
  capture it? Nolan.
• 20:15
  Oh my gosh. Oh, I sent this one to them
• 20:19
  ahead of time. They've had about 24 hours to
• 20:21
  think about it and I don't think either of them has an answer
• 20:23
  yet. So I have AI have an answer that
• 20:28
  is a it's a feeling. So a lot of times when I'm on
• 20:32
  the road or I'm driving through, like we just drove through Upper
• 20:37
  Michigan into Wisconsin and it's hours and hours of driving
• 20:42
  through the woods. We're in the Hiawatha National
• 20:44
  Forest. I came down along Sturgeon Bay
• 20:48
  and I keep listening to Lord Huron, which is a band that I
• 20:51
  like and they kind of these big swelling, emotional songs that
• 20:56
  get you a little teary eyed. But I think it's it's the same
• 21:00
  feeling I have when I walk out into the woods and I'm alone and
• 21:03
  I'm I'm quiet and where I'm with my wife and the dog.
• 21:07
  And I think it's a place for whatever reason, I associate
• 21:13
  this coffee and being out in nature with that particular
• 21:17
  band. And it's kind of their whole
• 21:19
  series there. They got a playlist on Spotify
• 21:20
  list too. We can link to it in the show.
• 21:23
  That would be my answer. And it was so good, Nolan.
• 21:27
  You may not even need one. I love that so much.
• 21:31
  I love that and I'm, I'm, I'm, we're so in tune.
• 21:34
  That's going to be mine. That's.
• 21:35
  The one. That's why they're collaborated,
• 21:37
  yeah. That's on the same page.
• 21:39
  You don't even have to like. Worry.
• 21:41
  It was on the tip of my tongue. It's crazy because I was also
• 21:44
  going to say that same exact thing, too.
• 21:45
  Yeah, yeah. Oh my.
• 21:51
  Well, is there any, is there anything else that we didn't get
• 21:53
  to that you guys want to talk about?
• 21:56
  I think. Yes, or something you're most
• 21:59
  proud of through this? Well, I'd just like to say thank
• 22:01
  you like both Rosar and Nolan have been.
• 22:04
  You guys have been so accommodating.
• 22:07
  I sometimes I get this, this idea in my head and it just sort
• 22:11
  of sticks there and till it comes out somehow.
• 22:15
  And in this case, it came out in the form of, like, this really
• 22:19
  tasty coffee tasting notes of chocolate and citrus and a
• 22:24
  smooth finish, which I memorized from Nolan's notes.
• 22:29
  But I actually can taste and feel a little bit of the citrus
• 22:33
  right now. I just think it's cool when
• 22:36
  small businesses get together, not in a competitive way, but
• 22:41
  just to say, hey, we see what you're doing.
• 22:43
  We appreciate it. Yeah, we'd like to do something
• 22:45
  with you. And I think coffee in particular
• 22:48
  is really good at doing that. But at this time in history,
• 22:53
  when things in the business world and the economy, politics
• 22:57
  are a little bit unstable, having people that you can
• 23:01
  depend on and lean on, even if, you know, yes, there's like
• 23:05
  we're selling this product and we're giving the money away to
• 23:09
  the Ice Age trail or I'm, you know, we're, we're working that
• 23:11
  out somehow and we want to make a living.
• 23:15
  But it's also this emotional pillar.
• 23:17
  It's somebody to lean on that knows what you're going through.
• 23:20
  They've been through a battle with you.
• 23:22
  It's kind of like, you know, you're part of a team now, and
• 23:25
  that's what I think is really cool about this collab and all
• 23:27
  the collabs that we're doing with Rostar and other roasters,
• 23:30
  including the finery, you know. I love that.
• 23:34
  Also, I want to point out that Nick has a super cool Carhartt
• 23:37
  vest on. Thank you.
• 23:39
  I was hoping I was hoping you'd notice.
• 23:41
  I've never. Been cool enough to wear a
• 23:42
  Carhartt so I just wanted to to point.
• 23:45
  That, yeah, I have some, you know, welding to go do after
• 23:49
  this, yeah. Normally when he comes in the
• 23:51
  door, we have to ask him to leave the chainsaws outside.
• 23:54
  He brought his camera equipment today, not the chainsaws, which
• 23:56
  was really. Appreciated.
• 23:58
  Yeah. It's a.
• 23:59
  Little awkward out the door. Nick, thank you so much for
• 24:01
  taking over the guest hosting. Do you mind if I take that seat
• 24:04
  back though to talk to Sarah from the Ice Age Trail?
• 24:06
  Absolutely. Thanks so much.
• 24:08
  This was a lot of fun. You are like two of my favorite
• 24:11
  coffee people, and I don't know that I've ever been in the same
• 24:13
  state as both of you at the same time.
• 24:15
  So to be under one roof on the show together is really fun.
• 24:19
  I appreciate it so much, Nick. Yeah.
• 24:21
  Cheers. I got an empty one here.
• 24:23
  Bang right there. Thanks so much, Ryan.
• 24:28
  I love it. I love it too.
• 25:20
  How you feeling? How you feeling?
• 25:22
  How you feeling? How you feeling?
• 25:23
  How you feeling? I'm feeling good.
• 25:25
  Feeling good, feeling good, feeling good.
• 25:32
  Time to bag up the last batch that we just roasted.
• 25:35
  We're going to grab our roast star bags.
• 25:37
  We'll grab this little roast star.
• 25:40
  Handy forming shoe. Just pop that open, take that
• 25:43
  down and this saves us so much time so much time, so much time
• 25:47
  and then we're just going to fill this up to a 12 ounce right
• 25:50
  here we're. Working in a bit of a confined
• 25:52
  space, but. That's.
• 25:54
  Because you have the luxury of being right inside of the cafe,
• 25:56
  so customers are right behind us.
• 25:58
  So that's a bag. Awesome.
• 26:00
  Boom, one down. 754 more to go. So that guy's got a coffee cup
• 26:05
  on the back of his truck. Oh no, Oh no, there's a
• 26:08
  pioneering latte. Oh no.
• 26:11
  Since getting into the custom printed bags, yeah, have you
• 26:14
  noticed any changes in how customers view your coffee?
• 26:18
  So where we started with the bags were you know, craft brown
• 26:23
  bags all handwritten for the Ethiopia right now since this is
• 26:27
  a seasonal special, we are handwriting the the name on it.
• 26:31
  The one that has the name printed on there just has a lot
• 26:33
  more validity. With the custom printed bags
• 26:36
  we've actually been able to get into places that have needed the
• 26:38
  barcodes, some places that also need a use by date.
• 26:43
  With the craft bags, we weren't able to get into as many places
• 26:48
  because the validity of our product really wasn't there when
• 26:51
  we are having a hand write all the different information.
• 26:57
  Well, this has been fun, Nolan, but I think I'm going to leave
• 27:00
  you to bag the rest of this. Only 759 more to go.
• 27:06
  Thank you for your help, Nick. Thank you.
• 27:08
  You're hired. Thank you.