Latest / Coffee People Podcast / Roast! Classics: Steve Rayle, Zumbar Coffee & Tea

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Roast! Classics: Steve Rayle, Zumbar Coffee & Tea · Coffee People Podcast

0:08
What's up everyone? I'm Ryan Wilt and welcome to the
0:10
very first roast West Coast podcast.
0:13
All about coffee presented by Owl podcasts.
0:16
I'm just thrilled to be bringing this first season of the show to
0:18
you. I love coffee and getting
0:20
inspired by the entrepreneurs and innovators making things
0:23
happen in the coffee industry. Today throughout season 1 of the
0:26
show I'll be sharing the stories of some of the very best West
0:29
Coast Road. Stirs in the hyper local
0:31
community of North County San Diego.
0:33
I'll be interviewing Roastery Founders head Roasters and
0:36
directors of coffee will learn about their coffee origin
0:38
stories. Why?
0:39
They're so passionate about the drink that they've made it, the
0:42
focus of their careers about. They're roasting philosophies
0:45
how the coronavirus has impacted them and their businesses and
0:48
what they've got planned for this unusual holiday season, and
0:51
we'll be learning about coffee too.
0:53
I'll be asking Chris O'Brien owner of coffee cycle, and
0:56
Pacific Beach. San Diego, and my own personal
0:58
coffee sensei. The coffee questions, you might
1:01
be craving the answer to things like how coffee is processed,
1:04
what the difference is between first.
1:06
And third wave is what variables things like, how water grind
1:09
size and brute, I'm impact the quality of your cup of coffee in
1:12
the morning, and he'll even share some of his own secrets
1:15
about how he picks and chooses the best beans to use in his own
1:18
shop. As we work our way through
1:20
season, one will be recapping everything and offering bonus
1:23
content on. Roast westcoast.com to kick
1:25
things off, zoom bar coffee and tea.
1:27
One of the sponsors of this show is offering 15% off their bulk,
1:31
Bean orders online. At zoom bar coffee.com, just use
1:34
the promo code, roast 15 in all capital letters at zoom bar
1:38
coffee.com. Okay, this morning, I've been
1:41
drinking the zoom bar hummingbird, medium roast, which
1:44
I've been buying in bulk during the pandemic and was one of the
1:46
key Inspirations for even starting this podcast.
1:49
It feels fairly appropriate because the first guest on the
1:52
roast West Coast podcast is Steve rail.
1:55
He's the founder and head Roaster at zoom bar, coffee and
1:57
tea. He's one of the original craft
1:59
roasters. San Diego and I was stoked to
2:01
get a chance to talk to him and now it's time for another good
2:05
cup of coffee and the show Good morning, Steve.
2:11
Good morning. How are you bud?
2:15
I'm doing good. Welcome to roast West Coast.
2:18
Awesome. I appreciate.
2:20
I appreciate you being here. I'm actually drinking one of
2:24
your hummingbird. Coffee is right now, nice.
2:28
And I hate to admit it, but I kind of burned the crap out of
2:31
it. So I apologize.
2:32
I apologize to you. I got distracted and all of a
2:35
sudden I was looking at my timers and it was all over the
2:37
map. You're the owner and founder of
2:42
zoom bar coffee and tea. Right?
2:43
Yeah. And I got a bunch of questions.
2:46
I think the first thing I wanted to ask you about is your, your
2:49
name, zoom bar and kind of where it came from.
2:51
It's a unique Spanish name. Yeah, so when I first started,
2:58
you know, I had my idea to open a coffee business, took me a
3:01
month of, you know, searching around for different names and
3:06
kind of at wit's end and I just looked into the Spanish-English
3:09
dictionary. Canary and kind of flip to the
3:12
last page and there was a zoom bar, it means to buzz like a bee
3:16
or hum, like a motor kind of to get the wheels turning.
3:20
So I was like, okay I like the the feel the name and, and the
3:25
meanings, right? So naming a business kind of
3:28
like naming a kid, you know? Like you really want it to be
3:30
right? But you never really know.
3:32
Yeah, I named a business a while back and I remember I saved the
3:39
only thing I saved from Business.
3:40
After a closed was the list of names.
3:42
We considered that didn't get picked and I have a piece of
3:46
paper with all these names scribbled all over it and just
3:48
looking back at that's like reminds you of the process.
3:51
But yeah, it's tough. I mean, you gotta have a, you
3:54
know, there's gonna be a feel to it and it has to says it's a
3:58
something obviously so well it sounds like when I see business
4:02
names like you know think oh those people put thought into
4:05
it. They named their business.
4:06
Or do they just kind of come up with something?
4:08
You know, I'm done it pretty. Sounds like you open, once you
4:11
open the book and saw it, that was kind of it.
4:13
You knew this is your guy, so that's good.
4:17
Speaking of what you guys were founded way back in 20 2003,
4:20
right? So you're like the Elder
4:22
Statesman of the Hipster craft coffee game, right?
4:25
I mean, I can't imagine there was a ton of local coffee
4:29
roasters around back, you know, 17 years ago.
4:32
Yeah, I mean, you know, the way that I started this business, I
4:36
was house-sitting in Seattle, I had gone traveling for quite a
4:40
When I came back, my parents lived up in Washington.
4:43
My sister lived in Seattle, and I had an opportunity to
4:45
house-sit for a while. So I wasn't looking to get back
4:49
into the jobs that I had before, which I really wasn't into.
4:53
And I wanted to start my own business.
4:55
I was actually thinking about doing a tea business, but I was
4:59
in Seattle and I was kind of thinking, well, maybe tea and
5:02
coffee to get started. And then we'll start going
5:05
around a different Coffee, Roasters, and Seattle.
5:08
And, you know, basically, They fell in love with coffee
5:11
roasting and so, you know, at that point, I mean, I've grown
5:16
up in San Diego, so I knew I wanted to be back down.
5:18
Here, I'm a big Surfer and stuff.
5:20
So, yeah, so what, you know, once I, once I decided coffee
5:24
roasting, I had actually bought the coffee.
5:26
Roaster had it shipped up to Seattle.
5:29
Did you know all the, the repairs and renovation to get it
5:34
going up in Washington state on Whidbey Island and then came
5:38
down here? And said, yeah, I'm going to
5:40
open it, you know, coffee roasting business, just like
5:43
the, you know, the fear of the places that were going in
5:45
Seattle. So the one place in particular
5:48
that I learned a lot of info from was lighthouse, Lighthouse,
5:52
Roasters and Seattle and they that guy's been doing it
5:55
forever. You know, he's king of just like
5:58
I'm going to roast good copy and serve it out, you know, server
6:01
to people on my door I'm not going to you know, zero
6:04
marketing zero advertising. And just you know service with a
6:08
smile. Quality coffee and, you know,
6:12
way we go and he's just done so awesome in his business.
6:16
So so yeah, it's like I wanted to open something similar to
6:20
that and I came down here and you know, started looking around
6:24
for places and realized I was going to be a pretty big
6:28
adventure. So in 2003, that's when I just I
6:32
started with a little coffee cart and outside of into it in
6:36
University City over there and did that for about a year and a
6:40
A half while I was kind of planning how to get this
6:44
business off the ground and then I found my spot and stand up
6:47
Sorrento Valley and then yeah, govind headfirst.
6:50
And here I am, it's interesting that you that you found
6:54
Lighthouse and that kind of brought you or started you on a
6:56
path. I think two things that you said
6:58
they were really interesting one is that because there's always
7:00
these pockets of people doing Niche.
7:03
Quality Craft that eventually become trendy, whether it's
7:06
coffee or beer or working with leather or something.
7:10
And people go. Well, this is like the newest
7:12
coolest thing ever. And it's like, well, now people
7:14
been doing this. You just, you know, they were,
7:15
they were in their world in the people that knew them knew them,
7:18
and that was kind of. Yeah.
7:19
And that's a cool. That's always a cool thing to
7:21
feel part of in a community that, you know, the person who's
7:24
like the guy or the girl. Yeah, yeah, yeah.
7:28
Yeah. Because in Seattle, there was,
7:30
you know, there's obviously Seattle has been doing coffee
7:34
for a lot longer than San Diego as far as you know, crafts arts
7:38
and coffee and there. Is a few places when I was this
7:42
was probably 2000. I think so, there was a few
7:45
pretty big-name place, is already going out that devotchka
7:48
like House Cafe Vita. Those are some of the big names
7:51
in Seattle and then kind of the whole micro roaster.
7:55
Retail thing started exploit a couple of years afterwards, but
7:59
you mentioned the scene. What's that?
8:01
I was gonna say you mentioned that you, you bought the roaster
8:04
and you had to kind of repair it and get it operational and you
8:08
talk about on your website. You and your location your into
8:11
it, in the tech sector, the technology behind coffee as
8:14
well. But there's manufacturing like
8:16
this, physical repairs and building component to Coffee
8:19
Roasting as well. That I don't think people
8:21
realize when they just order their cop and they see it being
8:24
prepared or they're at home and they make it in their machine.
8:26
Was that something you were always kind of Handy with or was
8:28
that something you were expecting going into it?
8:31
I'm doing all that kind of Hands-On work or even like being
8:34
an attack. I have a little bit of
8:35
experience of being around some coffee nerds who get really into
8:39
like Laser refraction and stuff and I'm like, we're just, you
8:42
know, how did this progress that way?
8:44
It was that something you you knew you were into or was it
8:47
like nah just trying to make some good coffee and know it's
8:50
been a major learning experience, you know?
8:52
I mean so I did learn a lot of from Lighthouse coffee.
8:58
I learned a lot about roasting and Roasters and after burgers
9:03
and the whole set up, but once I started going on my own you know
9:07
all of the problems with my Set up started to arise.
9:11
So it's been, you know, it's kind of been a cotton.
9:14
I'm still actually modifying things and you know, improving
9:19
the way we do things, it's been a constant learning experience.
9:23
And the thing about it is is if that machine goes down my
9:27
business goes down right and I had you don't just call someone
9:31
up, you know. Maybe there's some more places
9:34
to call these days but in the past it's like it's not so easy
9:37
to just call someone up and have them come out and fix.
9:40
It's your coffee roaster. So it's really been up to me to
9:43
maintain it to make sure that all the little sounds that are
9:46
happening, are not something that's going to become a major
9:49
problem, and to just fine-tune things the copy roster.
9:54
There's is fairly simple. There's a few bearings on it and
9:59
if you, you know, there's a blower fan and things like that.
10:01
So it's a simple piece of equipment, but, you know, it
10:06
gets hot, it gets cool, the metal changes.
10:09
So And it's going, it's going for 8 hours a day, right?
10:12
So, a lot of things can happen, but over and above that, it's
10:15
connected to the afterburner and you know, that all works
10:20
together. So the afterburner is basically
10:22
burning the exhaust of the coffee roaster.
10:25
That's what you have for the EPA regulations.
10:28
To make sure we have clean air and with my setup, it's been
10:32
particularly sensitive. The afterburner has been
10:36
particularly sensitive to the air flow, going through the
10:39
coffee. V roaster.
10:40
So that's kind of been a big thing that I've had to deal with
10:45
Through The Years. So, you know, it's just, it's
10:48
learning about the afterburner. I, you know, I've had to replace
10:51
the burner on the afterburner. I've had to replace the fan on
10:54
the afterburner. I've had to learn all the docks
10:56
work. I've got in my in my attic, I've
10:59
got just, you know, 8 inch pipes, that are angles, and
11:03
elbows, and all sorts of pipes and ductwork and stuff.
11:07
So it's just been constant but it's Also it's also a part of
11:12
the job that I really love because I feel like it is my own
11:17
my own system that I'm working on and I have all the tools or I
11:21
have the ability to improve it and make it operate efficiently
11:26
and to the best of our capabilities.
11:29
So sure it's not as if somebody it's kind of like it's a Saying
11:40
is, if somebody went to like say a coffee school and learned
11:42
about roasting, they couldn't just step into Zoom bars
11:44
Roastery and make everything work properly because it's years
11:48
building. It has a lot to do.
11:52
I feel you know I feel like most people would Echo the sentiment,
11:56
it has a lot to do with your machine, you know.
11:59
And there's you know, my machine is the only machine that I had
12:03
experience with. So, you know, I would love to
12:06
roast on different operating, you know, just different
12:08
roasting systems, but You know, this is this is the machine that
12:12
I own and this is what I know about if I if I honestly, if I
12:16
went to a different coffee roasting company and they had
12:20
the same exact machine, it would still be, you know, there would
12:25
be some similarities, I'm guessing, but just by the nature
12:30
of the machine where it's set up how the ducting is so on and so
12:35
forth, it's a different system. So you kind of have to learn it
12:38
from scratch. So Yeah, so it's not just a
12:41
matter of, it's not just a matter of knowing, when to add
12:45
heat or do you know, you know, reduce the heat.
12:47
It's a matter of understanding how this machine Heats and cools
12:52
and head operates and that's definitely through experience.
12:56
Yeah. It's got its own ecosystem,
12:58
almost, we got the machine, it kind of reminds me of some other
13:02
things that you get into that, maybe you don't realize are
13:05
going to lead you down this path of expense like mountain biking.
13:09
You know, you buy, On bike in the next thing, you know, you've
13:11
spent thousands of dollars on components and things and you're
13:14
10 years. Yeah, you got you know Stat or
13:15
surfing and you've got bored upon board but craft beer, craft
13:19
beers, another one, you know, like you have one craft beer and
13:21
the next thing you know you're vacationing around craft beer.
13:24
Yeah, you guys have a collaboration.
13:26
A long-standing one with new English Brewing, don't you
13:28
right? Yeah.
13:30
How did that come about? And it's an imperial stout and
13:32
trying to think of the name. Yeah, it's called the zoom bar
13:35
coffee and chocolate Imperial. Stout is an awesome beer.
13:39
I love it. Yeah, he's won a few goals.
13:42
I think it's I think he's won two Golds at the G ABF and he's
13:47
won some other Awards with it. So I love the Beards that's
13:50
super awesome and storing. That is honestly, he's set up
13:54
right down the road from us. And, you know, one day, I was
13:56
driving home, and saw his Brewery, a little sign on the
14:00
side of the street. Like a cool, there's a brewery
14:02
there stopped in. And, you know, we just got to
14:05
chatting and, and yeah, he, you know, when he was right.
14:10
To make a coffee Stout. He looked us up and and that's
14:13
been going ever since. So I was also going to ask you
14:16
about sourcing of beans as reading on your website, a
14:19
little bit about it, the process of it and that you work with a
14:21
broker. But how does that relationship
14:23
work and why is the source of being so important?
14:27
I guess to the end product, you know?
14:30
I mean the source of beings obviously copies, one of those
14:33
things where to make the best cuff to make the best product,
14:37
it's really start to finish, you know.
14:39
That that you have to have an emphasis on quality, so at the
14:44
farm level, first of all, you need to have the right plants.
14:49
Growing you need to have the right farming processes, right?
14:55
And you need to have obviously good weather.
14:59
So step by step. So processing techniques, how
15:03
you know, how meticulous is this producer to what they're doing?
15:06
Are they picking red cherries and it was the He processed, you
15:11
know, so there's a, there's a lot of things that go into that
15:15
side of the business and then from there, it gets exported and
15:18
it gets imported and me know, goes through transition.
15:22
So there's a lot of hands that it changes until it gets to, you
15:26
know, Stateside. So you want to be confident and
15:29
who's handling it and how they're handling it and that
15:33
everything is done above board. So sourcing is making sure that
15:39
that you are able to access quality and then over and above
15:44
that. I think it's telling a story and
15:46
making sure that you're approaching it with Integrity.
15:50
So traceability is a, you know, an important thing we want to
15:55
make sure that people who grow the coffee are being paid, you
16:00
know. Sustainable wage.
16:01
Right. I mean, especially if they're
16:03
doing if they're coming up with a quality product, you know, to
16:07
get them to want to continue that right there.
16:09
To be a reason. So and obviously a lot of these
16:14
countries where coffee is grown, you know, the it's, you know,
16:19
they're not paid like we are in the states.
16:21
So and you know, any social Improvement project schools,
16:26
things like that. You know?
16:28
It's important to understand that your money and it's not
16:31
possible. I don't think with every single
16:34
coffee that you buy, but I think it's important to a lot of
16:37
people that you see that your money is going.
16:39
To help that side of the business and, and be a fair that
16:44
a fair price is being paid for the coffee that you can tell the
16:47
story of where the coffee's been grown, how it's been grown who
16:51
grew it and then on top of that, that it's excellent right that
16:55
it's chord, you know, a hike up quality.
16:58
So for us it's a combination of, you know, we visited different
17:04
countries and different Origins and some of the coffee's that we
17:07
bring in are the Farms that I've been able to visit.
17:10
And a lot of it is coffee that we you know we're you work
17:14
through trusted sources where there is traceability All the
17:17
Way to the Forum or am level cool.
17:20
So it's very important. It's kind of like you know
17:24
buying from the farmers market or buying organic food like and
17:27
I think now more than ever maybe people are more aware of what
17:29
they're eating and drinking. There's just been kind of a
17:32
burst of information just on a mainstream level.
17:39
Hey everyone, I will be right back with the second half of my
17:43
conversation with Steve rail. But first some words about zoom
17:46
bar coffee and tea, they're one of San Diego County's.
17:48
Premier Coffee Roasters and cafes since 2003, I've been
17:52
buying their Beans by the pound. I order on the website, zoom bar
17:55
coffee.com and a freshly roasted batch of coffee shows up on my
17:59
doorstep. Just a few days later if I feel
18:02
motivated to interact with the rest of the world, I can always
18:04
go on. Zoom bar coffee.com to order a
18:06
latte to pick up at either of their Sorrento Valley or Cardiff
18:09
Asians and then grab a fresh beans to go while I'm there, all
18:12
the details are on. Zoom bar coffee.com and don't
18:15
forget to use the roast 15 promo code on your bulk Bean orders.
18:19
If you're enjoying this podcast, be sure to check out roast
18:22
westcoast.com for a lot. More coffee content including
18:25
show transcripts Recaps promotions and consider
18:28
subscribing to the bonus content, which directly supports
18:31
this show. Anyone signing up for the paid,
18:33
subscription gets 20% off forever.
18:35
As long as they sign up before Friday, November 13th, a special
18:38
thanks to a for being a supporter and just a generally,
18:42
awesome human being. And now, back to the show, And
18:46
speaking of which, one of the things that we lost this year,
18:49
for a while was farmers markets to because of coronavirus, which
18:53
is impacted everybody. But how is how is it impacted
18:56
you guys? And how have you adapted?
18:58
I know you guys were already doing delivery beforehand, which
19:01
is, I didn't know until coronavirus, but you know what
19:04
other ways has it has a hit you guys and you've adjust it, you
19:08
know. It's I mean, it's strange, you
19:10
know, our Cardiff location is actually a little bit busier
19:14
than it was before. Or and we've we have a little
19:17
bit shorter hours. There are Sorrento Valley
19:20
location is quite a bit slower in that is because, you know,
19:25
all of those businesses that are right down there are all working
19:28
from home. So, you know, our regular
19:31
clientele is just not there anymore.
19:34
So we're probably 60% or something that in the retail
19:37
door. But you know, a few of the
19:38
restaurants that we supplied coffee to have closed down.
19:42
So we've lost some of our wholesale.
19:44
But the thing that's Kris to has been our online bulk coffee
19:48
orders. That get shipped to People by
19:51
mail. So I mean, that's gone way up.
19:55
So as that started to happen, we figured out all of these
19:59
problems that were, you know, happening on our website as far
20:02
as the process and and realizing like, hey this is, you know,
20:07
this is pretty inefficient the way we're doing this right now,
20:10
so we've made it a lot better. You know, there's still room for
20:13
improvement but we've made a lot better as far as the Ordering
20:15
process and not having, you know, mistakes all the time.
20:18
And then we've made things a lot more efficient to.
20:21
We've also, you know, we've cut down.
20:23
We used to roast 6 days. Now, we roast for days and only
20:27
three of those days are we shipping coffee or fulfilling
20:31
wholesale orders? And, and it just, it's made it
20:33
actually quite a bit more efficient and it honestly
20:37
allowed us more time on the production side to spend a
20:41
little bit more time analyzing and cupping coffee and doing
20:45
Doing the things that are feed into a quality approach.
20:49
So so that's the biggest thing. I mean we're doing fine.
20:51
We've you know, we've scaled we've cut our staff a little
20:54
bit. We had to cut our staff a little
20:56
bit, but overall, you know, the retail business is still at a
21:00
reasonable level and our coffee shipping is up a lot.
21:05
And our, you know, efficient operations.
21:09
I would say, has gone up quite a bit.
21:11
So here I would imagine the first thing people started to do
21:14
was look at places. As where there was money being
21:16
spent unnecessarily, right? I think about as a former
21:19
operator of a restaurant, that's what I would do, you know, I
21:22
would try to find those gaps and try to find those gaps anyway,
21:26
but you're always kind of working to improve and this
21:29
really force that Upon A lot of people that maybe were, you
21:32
know, just you get so busy doing a lot of work.
21:34
There's a lot to be done. I mean, just in our
21:35
conversation, you've talked about repairs production retail.
21:39
I mean there's a million things to keep track of.
21:41
And so this really had to hyper-focus people answering the
21:44
holiday In. Is there anything you guys are
21:46
doing? You guys have any plans, just
21:48
continuing to promote delivery, or what's the, what do you guys
21:51
got going on? You know, I mean, that the
21:54
holiday season just seems to be people by old coffee.
21:59
And that's, you know, that's where that's the best for our
22:02
business. That's really what I want to
22:03
sell. Lattes are great, but if someone
22:05
comes in and buys a latte and a bag of beans then that's the
22:10
best. And so you know, Thanksgiving
22:11
and you know, the Christmas holiday Buh-bye are buying gifts
22:16
or buying coffee for home. So, it just seems to explode at
22:19
that time period. We don't, we've never really
22:22
done specials or anything like that.
22:25
We've just had a focus on making sure we have fresh coffee on the
22:30
Shelf, ready for people and understanding that they're
22:33
coming in and they're going to be buying, you know that are
22:36
there are levels are going to be going up to three times what
22:39
they normally are. So you know we have a as far as
22:41
our coffee, when you come to our stores, we have of four days.
22:45
Shelf life. So you can expect to buy coffee
22:49
that's on the Shelf within four days after the roast date.
22:52
So that makes it challenging to always.
22:55
Keep the stock at the right, you know, available.
22:58
So, you know, I think that's our big focus when the holidays come
23:01
around. It's just to make sure that we
23:03
were prepared for this and to make it work well and have the
23:07
product for people. Sure.
23:09
So I'm gonna ask you two questions here to kind of end
23:11
this and one is anything else you want us to know about Zoom
23:15
bar the listeners who may may have known of you or don't know,
23:18
you know, say anything about your story, you want them to
23:19
know and then to what kind of coffee, do you drink?
23:23
Okay, let's see. What would I want the listeners
23:28
to know? Yeah, I think that I would want
23:31
to impart that. We're really like a coffee
23:35
company with first of all, an approach towards quality.
23:39
So, you know, it's really finding ways all the way through
23:44
the process. Sourcing from roasting from
23:47
making espresso brewing coffee. It's a continual focus on like
23:52
how can we do this better? What can we do to make this
23:56
better? So we're constantly improving
23:58
and I think that's why we have staff that hangs out around for
24:02
a while. And that's why I think people
24:04
including myself, enjoy working there, you know, because it's
24:07
not just go to work and do the same thing over and over.
24:10
It's going to work and like how can we make this better?
24:13
What's exciting, what can we do? So So I think that is
24:16
interesting to note about our company and I think it's also
24:19
that we take more of a classic approach to Espresso and coffee.
24:24
We, you know, our espresso roast is maybe a little bit darker
24:28
than what some of the other companies are doing today and we
24:30
pull our shots ristretto style, which is a little bit more
24:33
concentrated and that's kind of the style that we've focused on
24:38
from the beginning and still the style that I'm in love with.
24:41
We do do as far as filter copy, we do some More light to medium
24:47
roast or like single origin copies and you know I enjoy that
24:52
that aspect to so but really you know, it's a classic approach
24:56
and it's very simple. No, you know, no frills.
25:00
We have chocolate. We don't have been a lot.
25:03
We really try to focus in on the coffee and just just getting
25:06
that, right? So, that's probably what I want
25:08
people to understand about. Zoom bar, if they, if they plan
25:10
to visit or buy coffee from us, and then, what do I drink?
25:14
So, Typically, I mean, I have an Americano person.
25:17
So I have a short 8 oz Americano, that's what I drink.
25:20
That's what that's what my daily cup is.
25:23
And then bid day, I'd like to have a shot of espresso.
25:26
And then, as far as brewed coffee, I'm really just, we
25:31
serve French press and I love french press coffee.
25:35
I don't think everyone agrees with me, but I love french press
25:38
coffee. I also enjoy, you know, pour
25:42
over or any any Coffee with the, you know, lighter Rose, you
25:49
know, that brings out some of the flavor, flavor, nuances and
25:52
characteristics, and makes a clean Cup in it.
25:54
It's all challenging, it's that quest to make a perfect cup, and
25:57
to create something that's exceptional.
26:00
So, that's awesome. It's exciting to hear as a
26:04
customer that, you know, after being open as long as you have
26:07
that, you're still excited and still striving to do that, which
26:10
is so I commend you on that. And and I'd say, thank you, I'd
26:12
say cheers to you, and thanks for joining the Cast.
26:15
Well, thank you. Thanks for having me.
26:17
Yeah, no problem. Okay.
26:22
That's it. Episode 1.
26:23
It's in the books. A big thank you to Steve rail
26:25
for coming on the show and for making some fantastic coffee,
26:29
one of the best ways for you to support zoom bar, coffee.
26:31
And tea is to buy bags of coffee beans.
26:33
Order them online at zoom bar coffee.com and have them shipped
26:36
to your address or visit one of the two locations and purchase
26:39
beans on the spot. Along with a handcrafted cup of
26:42
coffee, you can follow them on Facebook and Instagram at zoom,
26:45
bar coffee. And you can always find links in
26:47
this shows notes. On roast westcoast.com.
26:50
Thank you for joining me for the next few months while we explore
26:53
the coffee. Roasters of North County, San
26:55
Diego, and be sure to follow along and write reviews,
26:57
wherever you're listening to Great podcasts, including Apple
27:01
Spotify Amazon music. And basically everywhere later,
27:04
this week, Chris O'Brien founder of coffee cycle will begin our
27:07
official coffee education with some tips for first-time.
27:10
Coffee drinkers. Before I sign off, I want to
27:13
thank the Coast News Group for collaborating with me on this
27:15
project. Check out the coast news.com
27:17
podcast. Hurry, you'll find this show
27:20
there and plenty of other great content including the north
27:22
county beat podcast. Hosted by Kelly Kyle, this
27:25
episode of the roast West Coast podcast was produced and
27:28
recorded by me Ryan Walt. And I'm exhausted, I probably
27:32
need yet another cup of coffee. Thanks for listening, and
27:35
subscribing to the bonus content at roast westcoast.com, be swell
27:39
out there, try to stay sane and as always be sure to drink the
27:42
coffee. Who well.
28:08
That's 19 more to go.