Latest / Coffee People Podcast / Roast! - Steve Rayle, Zumbar Coffee and Tea

Transcript

Roast! - Steve Rayle, Zumbar Coffee and 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
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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, for sure.
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 head first and then here
6:51
I am. It's interesting that you that
6:54
you found Lighthouse and that kind of brought you or started
6:56
you on a 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.
9:22
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
9:33
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 Ducks
10:56
work. I've got in my, in my attic,
10:59
I've 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 had to learn.
11:38
It's kind of like it's a Saying is, if somebody went to like say
11:41
a coffee school and learned about roasting, they couldn't
11:43
just step into Zoom bars Roastery and make everything
11:46
work properly because it's years building.
11:51
It has a lot to do. I feel, you know I feel like
11:55
most people would Echo this sentiment, it has a lot to do
11:57
with your machine, you know. And there's you know, my machine
12:02
is the only machine that I had experience with.
12:04
So, you know, I would love to roast on different operating,
12:07
you know, just different roasting systems, but You know,
12:11
this is this is the machine that I own and this is what I know
12:14
about if I if I honestly, if I went to a different coffee
12:19
roasting company and they had the same exact machine, it would
12:24
still be, you know, there would be some similarities, I'm
12:27
guessing, but just by the nature of the machine where it's set up
12:33
how the ducting is so on and so forth, it's a different system.
12:36
So you kind of have to learn it from scratch.
12:39
So Yeah, so it's not just a matter of, it's not just a
12:42
matter of knowing, when to add heat or do you know, you know,
12:46
reduce the heat. It's a matter of understanding
12:49
how this machine Heats and cools and head operates and that's
12:54
definitely through experience. Yeah.
12:57
It's got its own ecosystem, almost, we got the machine, it
13:00
kind of reminds me of some other things that you get into that,
13:03
maybe you don't realize are going to lead you down this path
13:07
of expense like mountain biking. You know, you buy, On bike in
13:10
the next thing, you know, you've spent thousands of dollars on
13:12
components and things and you're 10 years.
13:14
Yeah, you got you know Stat or surfing and you've got bored
13:17
upon board but craft beer, craft beers, another one, you know,
13:19
like you have one craft beer and the next thing you know you're
13:22
vacationing around craft beer. Yeah, you guys have a
13:25
collaboration. A long-standing one with new
13:27
English Brewing, don't you right?
13:29
Yeah. How did that come about?
13:31
And it's an imperial stout and trying to think of the name.
13:34
Yeah, it's called the zoom bar coffee and chocolate Imperial.
13:37
Stout is an awesome beer. I love it.
13:40
Yeah, he's won a few goals. I think it's I think he's won
13:43
two Golds at the G ABF and he's won some other Awards with it.
13:48
So I love the Beards that's super awesome and storing.
13:52
That is honestly, he's set up right down the road from us.
13:55
And, you know, one day, I was driving home, and saw his
13:58
Brewery, a little sign on the side of the street.
14:01
Like a cool, there's a brewery there stopped in.
14:04
And, you know, we just got to chatting and, and yeah, he, you
14:09
know, when he was right. To make a coffee Stout.
14:11
He looked us up and and that's been going ever since.
14:14
So I was also going to ask you about sourcing of beans as
14:18
reading on your website, a little bit about it, the process
14:20
of it and that you work with a broker.
14:22
But how does that relationship work and why is the source of
14:26
being so important? I guess to the end product, you
14:29
know? I mean the source of beings
14:31
obviously copies, one of those things where to make the best
14:35
cuff to make the best product, it's really start to finish, you
14:39
know. That that you have to have an
14:41
emphasis on quality, so at the farm level, first of all, you
14:47
need to have the right plants. Growing you need to have the
14:51
right farming processes, right? And you need to have obviously
14:57
good weather. So step by step.
15:00
So processing techniques, how you know, how meticulous is this
15:05
producer to what they're doing? Are they picking red cherries
15:09
and it was the He processed, you know, so there's a, there's a
15:12
lot of things that go into that side of the business and then
15:16
from there, it gets exported and it gets imported and me know,
15:20
goes through transitions. So there's a lot of hands that
15:23
it changes until it gets to, you know, Stateside.
15:27
So you want to be confident and who's handling it and how
15:31
they're handling it and that everything is done above board.
15:35
So sourcing is making sure that that you are able to access
15:42
quality and then over and above that.
15:44
I think it's telling a story and making sure that you're
15:48
approaching it with Integrity. So traceability is a, you know,
15:53
an important thing we want to make sure that people who grow
15:57
the coffee are being paid, you know.
16:00
Sustainable wage. Right.
16:01
I mean, especially if they're doing if they're coming up with
16:05
a quality product, you know, to get them to want to continue
16:08
that right there. To be a reason.
16:10
So and obviously a lot of these countries where coffee is grown,
16:16
you know, the it's, you know, they're not paid like we are in
16:20
the states. So and you know, any social
16:24
Improvement project schools, things like that.
16:27
You know? It's important to understand
16:29
that your money and it's not possible.
16:32
I don't think with every single coffee that you buy, but I think
16:36
it's important to a lot of people that you see that your
16:38
money is going. NG to help that side of the
16:41
business and, and be a fair that a fair price is being paid for
16:46
the coffee that you can tell the story of where the coffee's been
16:49
grown, how it's been grown who grew it and then on top of that,
16:53
that it's excellent right that it's chord, you know, a hike up
16:58
quality. So for us it's a combination of,
17:02
you know, we visited different countries and different Origins
17:05
and some of the coffee's that we bring in are the Farms that I've
17:08
been able to visit. And a lot of it is coffee that
17:12
we you know, we're you work through trusted sources where
17:16
there is traceability All the Way to the Forum from Level
17:19
cool. So it's very important.
17:22
It's kind of like you know, buying from the farmers market
17:25
or buying organic food like and I think now more than ever maybe
17:28
people are more aware of what they're eating and drinking.
17:31
There's just been kind of a burst of information just on a
17:34
mainstream level. Hey everyone, I will be right
17:41
back with the second half of my conversation with Steve rail.
17:44
But first some words about zoom bar coffee and tea, they're one
17:47
of San Diego County's. Premier Coffee Roasters and
17:50
cafes since 2003, I've been buying their Beans by the pound.
17:54
I order on the website, zoom bar coffee.com and a freshly roasted
17:58
batch of coffee shows up on my doorstep.
18:00
Just a few days later if I feel motivated to interact with the
18:03
rest of the world, I can always go on.
18:04
Zoom bar coffee.com to order a latte to pick up at either of
18:08
their Sorrento Valley or Cardiff Asians and then grab a fresh
18:11
beans to go while I'm there, all the details are on.
18:13
Zoom bar coffee.com and don't forget to use the roast 15 promo
18:17
code on your bulk Bean orders. If you're enjoying this podcast,
18:21
be sure to check out roast westcoast.com for a lot.
18:24
More coffee content including show transcripts Recaps
18:27
promotions and consider subscribing to the bonus
18:29
content, which directly supports this show.
18:31
Anyone signing up for the paid, subscription gets 20% off
18:35
forever. As long as they sign up before
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Friday, November 13th, a special thanks to a for being a
18:40
supporter and just a generally, awesome human being.
18:43
And now, back to the show, And speaking of which, one of the
18:48
things that we lost this year, for a while was farmers markets
18:51
to because of coronavirus, which is impacted everybody.
18:54
But how is how is it impacted you guys?
18:57
And how have you adapted? I know you guys were already
18:59
doing delivery beforehand, which is, I didn't know until
19:02
coronavirus, but you know what other ways has it has a hit you
19:06
guys and you've adjust it, you know.
19:08
It's I mean, it's strange, you know, our Cardiff location is
19:11
actually a little bit busier than it was before.
19:15
Or and we've we have a little bit shorter hours.
19:18
There are Sorrento Valley location is quite a bit slower
19:23
in that is because, you know, all of those businesses that are
19:26
right down there are all working from home.
19:29
So, you know, our regular clientele is just not there
19:33
anymore. So we're probably 60% or
19:36
something that in the retail door.
19:37
But you know, a few of the restaurants that we supplied
19:40
coffee to have closed down. So we've lost some of our
19:43
wholesale. But the thing that's Kris to has
19:46
been our online bulk coffee orders.
19:49
That get shipped to People by mail.
19:52
So I mean, that's gone way up. So as that started to happen, we
19:57
figured out all of these problems that were, you know,
20:01
happening on our website as far as the process and and realizing
20:05
like, hey this is, you know, this is pretty inefficient the
20:08
way we're doing this right now, so we've made it a lot better.
20:11
You know, there's still room for improvement but we've made a lot
20:14
better as far as the Ordering process and not having, you
20:17
know, mistakes all the time. And then we've made things a lot
20:19
more efficient to. We've also, you know, we've cut
20:22
down. We used to roast 6 days.
20:24
Now, we roast for days and only three of those days are we
20:29
shipping coffee or fulfilling wholesale orders?
20:31
And, and it just, it's made it actually quite a bit more
20:35
efficient and it honestly allowed us more time on the
20:39
production side to spend a little bit more time analyzing
20:43
and cupping coffee and doing Doing the things that are feed
20:47
into equality approach. So, so that's the biggest thing.
20:50
I mean we're doing fine. We've, you know, we've scaled
20:52
we've cut our staff a little bit.
20:54
We had to cut our staff a little bit, but overall, you know, the
20:58
retail business is still at a reasonable level and our coffee
21:03
shipping is up a lot. And our, you know, efficient
21:08
operations. I would say, has gone up quite a
21:11
bit. So here I would imagine the
21:12
first thing people started to do was look at places.
21:15
As where there was money being spent unnecessarily, right?
21:18
I think about as a former operator of a restaurant, that's
21:21
what I would do, you know, I would try to find those gaps and
21:25
try to find those gaps anyway, but you're always kind of
21:27
working to improve and this really force that Upon A lot of
21:30
people that maybe were, you know, just you get so busy doing
21:33
a lot of work. There's a lot to be done.
21:35
I mean, just in our conversation, you've talked
21:37
about repairs production retail. I mean there's a million things
21:40
to keep track of. And so this really had to
21:42
hyper-focus people answering the holiday In.
21:45
Is there anything you guys are doing?
21:46
You guys have any plans, just continuing to promote delivery,
21:50
or what's the, what do you guys got going on?
21:52
You know, I mean, that the holiday season just seems to be
21:56
people by old coffee. And that's, you know, that's
22:00
where that's the best for our business.
22:02
That's really what I want to sell.
22:04
Lattes are great, but if someone comes in and buys a latte and a
22:08
bag of beans then that's the best.
22:10
And so you know, Thanksgiving and you know, the Christmas
22:14
holiday Buh-bye are buying gifts or buying coffee for home.
22:17
So, it just seems to explode at that time period.
22:21
We don't, we've never really done specials or anything like
22:24
that. We've just had a focus on making
22:27
sure we have fresh coffee on the Shelf, ready for people and
22:33
understanding that they're coming in and they're going to
22:34
be buying, you know that are there are levels are going to be
22:37
going up to three times what they normally are.
22:40
So you know we have a as far as our coffee, when you come to our
22:43
stores, we have of four days. Shelf life.
22:46
So you can expect to buy coffee that's on the Shelf within four
22:50
days after the roast date. So that makes it challenging to
22:55
always. Keep the stock at the right, you
22:57
know, available. So, you know, I think that's our
23:00
big focus when the holidays come around.
23:02
It's just to make sure that we were prepared for this and to
23:05
make it work well and have the product for people.
23:08
Sure. So I'm gonna ask you two
23:10
questions here to kind of end this and one is anything else
23:14
you want us to know about Zoom bar the listeners who may may
23:16
have known of you or don't know, you know, say anything about
23:19
your story, you want them to know and then to what kind of
23:22
coffee, do you drink? Okay, let's see.
23:26
What would I want the listeners to know?
23:29
Yeah, I think that I would want to impart that.
23:33
We're really like a coffee company with first of all, an
23:37
approach towards quality. So, you know, it's really
23:42
finding ways all the way through the process.
23:45
Sourcing from roasting from making espresso brewing coffee.
23:50
It's a continual focus on like how can we do this better?
23:54
What can we do to make this better?
23:56
So we're constantly improving and I think that's why we have
24:00
staff that hangs out around for a while.
24:02
And that's why I think people including myself, enjoy working
24:06
there, you know, because it's not just go to work and do the
24:09
same thing over and over. It's going to work and like how
24:12
can we make this better? What's exciting, what can we do?
24:14
So So I think that is interesting to note about our
24:17
company and I think it's also that we take more of a classic
24:21
approach to Espresso and coffee. We, you know, our espresso roast
24:26
is maybe a little bit darker than what some of the other
24:29
companies are doing today and we pull our shots ristretto style,
24:32
which is a little bit more concentrated and that's kind of
24:35
the style that we've focused on from the beginning and still the
24:40
style that I'm in love with. We do do as far as filter copy,
24:44
we do some More light to medium roast or like single origin
24:49
copies and you know I enjoy that that aspect to so but really,
24:54
you know, it's a classic approach and it's very simple.
24:58
No, you know, no frills. We have chocolate, we don't have
25:02
vanilla. We really try to focus in on the
25:05
coffee and just just getting that, right?
25:07
So, that's probably what I want people to understand about.
25:09
Zoom bar, if they, if they plan to visit or buy coffee from us,
25:13
and then, what do I drink? So, Typically, I mean, I have an
25:16
Americano person. So I have a short 8 oz
25:18
Americano, that's what I drink. That's what that's what my daily
25:22
cup is. And then bid day, I'd like to
25:24
have a shot of espresso. And then, as far as brewed
25:29
coffee, I'm really just, we serve French press and I love
25:34
french press coffee. I don't think everyone agrees
25:36
with me, but I love french press coffee.
25:39
I also enjoy, you know, pour over or any any Coffee with the,
25:47
you know, lighter Rose, you know, that brings out some of
25:50
the flavor, flavor, nuances and characteristics, and makes a
25:53
clean Cup in it. It's all challenging, it's that
25:55
quest to make a perfect cup, and to create something that's
25:59
exceptional. So, that's awesome.
26:02
It's exciting to hear as a customer that, you know, after
26:06
being open as long as you have that, you're still excited and
26:08
still striving to do that, which is so I commend you on that.
26:11
And and I'd say, thank you, I'd say cheers to you, and thanks
26:14
for joining the Cast. Well, thank you.
26:16
Thanks for having me. Yeah, no problem.
26:21
Okay. That's it.
26:22
Episode 1. It's in the books.
26:24
A big thank you to Steve rail for coming on the show and for
26:27
making some fantastic coffee, one of the best ways for you to
26:30
support zoom bar, coffee. And tea is to buy bags of coffee
26:33
beans. Order them online at zoom bar
26:34
coffee.com and have them shipped to your address or visit one of
26:38
the two locations and purchase beans on the spot.
26:40
Along with a handcrafted cup of coffee, you can follow them on
26:44
Facebook and Instagram at zoom, bar coffee.
26:46
And you can always find links in this shows notes.
26:48
On roast westcoast.com. Thank you for joining me for the
26:52
next few months while we explore the coffee.
26:54
Roasters of North County, San Diego, and be sure to follow
26:56
along and write reviews, wherever you're listening to
26:59
Great podcasts, including Apple Spotify Amazon music.
27:02
And basically everywhere later, this week, Chris O'Brien founder
27:05
of coffee cycle will begin our official coffee education with
27:09
some tips for first-time. Coffee drinkers.
27:11
Before I sign off, I want to thank the Coast News Group for
27:14
collaborating with me on this project.
27:15
Check out the coast news.com podcast.
27:18
Hurry, you'll find this show there and plenty of other great
27:21
content including the north county beat podcast.
27:23
Hosted by Kelly Kyle, this episode of the roast West Coast
27:27
podcast was produced and recorded by me.
27:29
Ryan won't. 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
27:41
be sure to drink the coffee. Who well.
28:08
That's 19 more to go.