Latest / Coffee People Podcast / Coffee People: Kayleigh Bortolussi, Slow Hurry Coffee

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Coffee People: Kayleigh Bortolussi, Slow Hurry Coffee · Coffee People Podcast

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Good coffee. Any questions about this chat
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before we get started? I don't think so, cool.
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Well, then let's get right into it.
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Hey everyone. Welcome back to the coffee.
1:21
People podcast, presented by roast West Coast.
1:25
I'm Ryan Walton. This is the show where we meet
1:28
and are inspired by the entrepreneurial stories of
1:32
coffee people. You may have noticed that our WC
1:34
is gone further beyond the confines of the West Coast this
1:38
season. Are just too many interesting
1:40
industry people to meet. It's why you may have noticed
1:43
me. Phasing in the coffee people
1:45
branding along with our original roast West Coast Title.
1:49
Today's guest hails from the northern border region between
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Ohio and Pennsylvania. Kaylee border, Lucy is a
1:56
full-time Barista, and the founder operator of slow.
2:00
Hurry coffee a roaming Espresso Bar that she sets up at pop ups
2:04
makers, and craft markets, and even the local Fitness Center,
2:09
If you want to check out the slow, hurry Vibe.
2:11
While you're listening today follow at slow, hurry coffee on
2:15
Instagram and had to slow. Hurry coffee.com.
2:19
Okay, I've got a pour-over that I brewed with my new Kalita,
2:22
wave 155, coffee brewer. And I have to say that so far,
2:28
I'm really digging this little thing, it's one of the cutest
2:31
little Brewers. I owned by a mile and the
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flavors. I've been pulling out of it,
2:34
lean, rich, and creamy. I hope and recommend that you
2:37
take a moment to brew a cup of coffee.
2:39
Perhaps experimenting with a new brewer or pouring style.
2:43
While you listen to this conversation with Kaylee border,
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Lucy entrepreneur and founder of slow.
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Hurry coffee, my name is Kaylee border, Lucy
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runs slow, hurry coffee. A roaming Espresso Bar favorite
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TV shows a kid. Probably a Ninja Turtles.
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Favorite Ninja Turtle. Raphael?
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See, I think people grow into Rafael as a kid.
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You think Michelangelo is the guy but later in life?
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No, Rafael was making sure everyone was doing their job.
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He's the parent their sure. Well, welcome to the roast West
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Coast coffee podcast. I'm glad you're here.
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Thank you. And I didn't ask you this to say
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this upfront, but where are you located?
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Yeah, so I Basically right on the border of Western PA and
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Eastern Ohio near Youngstown area.
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I feel like that line right there.
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You were standing in some rough territory where you're
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identifying with both sides of that border line.
3:55
Yes, with your business. I spent some time living in
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Pittsburgh, and then a little bit familiar with kind of that
4:01
region. And I want to get into that a
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little bit. But before we do, I want to
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learn a little bit more about you.
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A little bit about your coffee backstory, you know what?
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Has your first kind of coffee experience that you remember
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that made you think this is kind of enjoyable or I want to see
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where this goes. I've been drinking coffee,
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basically my whole life, my grandmother, my grandparents are
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Italian. So there's always coffee around.
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So she started giving us coffee when you were like five or six
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years old. So it's just something that's
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always been like part of my life in general.
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But I got into working in coffee.
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This year will be 10 years ago. I started at Starbucks.
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Actually, I kind of just moved to the area and I just needed a
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job really, and they just happen to be hiring.
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So, Why not something to check out?
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I didn't really think it would be a place.
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I'd be at for a while, but I really started to enjoy learning
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about coffee and the coffee industry.
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So it kind of became my career from there, I guess.
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But I was at Starbucks for like five years back then.
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They still had their coffee master program.
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That's something that I was interested in doing once I
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started that and learning about Just like the history of coffee
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production, growing all that stuff.
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It was just like, super interesting to me.
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So I always started looking for more information about coffee,
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which I think is kind of funny because like the coffee at
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Starbucks is obviously not great, the coffee itself, but
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that the coffee Master thing was like a pretty cool thing to
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learn. That's what got me looking into
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specialty coffee more. That coffee Master programs.
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The one with the fancy aprons when you pass.
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Yeah. Don't have it anymore from what
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I hear but I'm not to look into that.
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Yeah, I was actually like, a cool thing for Starbucks.
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It was like a three-month course.
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It was like self-guided. You did a little bit each week,
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but it just went over so much stuff about coffee.
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Yeah, that's what got me looking into specialty coffee.
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Like I said, and back then in this area, there really wasn't
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there really wasn't a lot of specialty coffee around at all.
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So I stayed at Starbucks for like four years.
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I think that always said like I was just waiting for For a local
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coffee shop to open or finally, one did.
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And that's kind of how I've entered into the specialty part
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of coffee. I think about half of the maybe
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70 or so interviews. I've done have some connection
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to Starbucks. So, whatever we think about
6:32
Starbucks coffee now, like, without them, this entire wave
6:36
is entire generation of coffee. People probably wouldn't exist.
6:39
At least not in the same way, I agree.
6:42
So then you move to a new coffee place.
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Was there ever a chance that you weren't?
6:46
To be in coffee, was there ever a different path that you might
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have taken? I went to college in Pittsburgh
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actually for photography. I went to the Art Institute so
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that was a that was my plan. But yeah, I just I didn't really
7:03
know what I wanted to do with it.
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Like ultimately, like I like taking pictures.
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I was good at it but like the wedding photographer career like
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didn't interest me really? And unfortunately, that's a lot
7:15
of how photography. Ographers make money in this
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area, 10 hours of high stress all in one day and if you miss
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it, you like it yelled at that doesn't sound appealing to you.
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You ruin people's lives? Yeah, not really something that
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was for me. So, but, yeah, I mean, I still
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love tog Rafi. Love taking pictures, I like
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that. I have that background now.
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Trying to run my own business, so I kind of have that I can
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kind of do multiple things at once.
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I guess like, I wondered this about the Art Institute
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programs. They teach you any business
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skills that you've sense applied or was it more focused on the
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art? No, it was definitely more
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focused on the business. I would say, for sure, we took a
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lot of business management type courses so I think that has
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helped me a little bit in opening slow, hurry and getting
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that going, but I really just learned a lot from.
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I've worked out, a couple independent are actually few now
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independent cafes that I've managed.
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So I've learned a lot just from that end of it.
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Yeah, you have to be on your toes.
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Full disclosure. I was actually, I actually
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interviewed to be a recruiter for the Art Institute in
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Pittsburgh. And I did not make it very far.
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I ran around a bar instead, I think Hospitality you people you
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kind of lean towards that. I mean, when in doubt, so you're
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working in other restaurants or cafes and you're managing them
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and you're learning about specialty coffee.
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You've got years in, what makes you think, you know?
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I want to do this for myself and start a pop-up coffee bar, which
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is like a whole nother style. You're not.
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You didn't, you don't open a cafe necessarily didn't rent a
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retail space. You decided to open a pop-up.
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Why do that? It really was out of a kind of
9:03
necessity. The one smaller Cafe that was
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working at the time, the owners sold it, randomly.
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And they gave us like a weeks notice.
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So that was really fun. But, But I didn't know exactly
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what I was going to do from there.
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I didn't have another Cafe like wind up and ready to go.
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And at that point I think it was like maybe eight years into my
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coffee career, I just thought that was kind of sick of working
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for other people and having them dictate a lot.
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What was going on in the cafe. So I decided that I wanted to
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try to start something that I could just use my own skills.
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Use myself to do and just like work for myself.
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It kind of started in the midst of me moving to another Cafe as
9:53
well. So, I'm currently managing a
9:56
cafe. We have two locations, that's
9:58
like my full-time thing, and then I do slow, hurry on the
10:01
side on the weekends whenever I can book pop-ups for that.
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So that's where I'm at with that the slow, hurry concept, this
10:11
idea that you're doing, but it's kind of like a farmers market
10:13
concept where you aren't, you're not in a stable position.
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Even where you're in the same spot all the time.
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So I noticed you do events and you do, you do pop-ups?
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Was that kind of your plan in starting this business?
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Or did that just sort of happen? Because you are also taking on a
10:27
new role at a cafe. The pop-up thing was part of the
10:31
initial plan. Ultimately, I would like to see
10:36
it as a full-service coffee van, but I just didn't have the time
10:41
or the capital to start that right away.
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So the pop-up was something that was more attainable.
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Well, for me, at the moment, I just put my own money into it,
10:50
to start it up, I've got a custom bar built out so that
10:55
like breaks down really easily and it's set up like
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specifically for my height. Like it's everything about is me
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like just for me, that was more attainable for me to begin with.
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Also, with having my full-time job too.
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I wasn't ready to just jump right in.
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I don't know where I do have a child.
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So It's like I have to be a little bit responsible with
11:18
that. So yeah.
11:21
It's a I wish I wish I could have jumped right into it and I
11:25
wish that could be my full-time thing right now, but I'm happy
11:28
with how it's been progressing over the past year.
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So I won't have only been doing it for a year now, a little over
11:33
a year but it's definitely has been picking up in the past few
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months. December was really busy for me,
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January is busy. So I keep getting a people
11:45
interested emailing me. Four different pop-ups that I
11:47
haven't done before different events.
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So I'm liking where it's going. Very cool.
11:53
If you were like my parents, you don't have a child.
11:55
You have a future employee. Hey, so let's just roll with to
12:01
let coffee not quite there yet, but she's only seven.
12:04
So well, I didn't drink coffee until I was 30.
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And now I host the show. So we'll call it.
12:10
She's got time. Yeah, slow.
12:12
Hurry. What does that mean?
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As far as your company and your brand?
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Ey, choose that name. Where did that idea come from?
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I have my own kind of emotional reaction to it, so, but I'm
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curious to hear from you, where it came from.
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I just like it's kind of like a layered answer I guess.
12:30
But from coming from Starbucks, originally everything about like
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my bar experience has been super fast paced, get the drinks out
12:42
customers. Don't want to wait for their
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drinks. Like that was kind of like
12:46
drilled into our brains from Starbucks.
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So I personally am very fast when I work on the bar and I
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think That was specialty coffee sometimes.
13:00
I don't know if you go to like a cafe where the service is like
13:03
really methodical and slow. Like you do appreciate the
13:06
outcome, but I think there is a place for kind of like a bridge
13:11
between like a Starbucks type service and a slower Pace
13:15
especially Cafe service. So that's where I'm kind of like
13:19
aiming to be in the middle there and also just about the whole
13:23
process of of coffee in general. Like most people don't know like
13:28
how coffee is grown how long it takes to achieve what they're
13:31
drinking. All the different people that it
13:35
goes through from the farmers, producers Roasters, whatever
13:38
Brisa. So I think there's this weird,
13:40
like, juxtaposition in coffee where it's so slow, leading up
13:45
to the end drink, espresso latte or whatever, but you get it so
13:50
fast and you drink it so fast. You don't even think about all
13:53
the stuff that has Up in to get to your cup.
13:57
It's very, it's a little I guess, maybe deeper for me, and
14:02
I know that kind of stuff, but that's truly.
14:05
Why like, I appreciate coffee, so much going back to learning
14:09
the stuff from the Starbucks Coffee Master thing years ago.
14:11
Like, it's just crazy to me, like, everything that goes into
14:16
coffee, people, drink it. And they don't even think twice
14:18
about what they're drinking and they just some people to drink
14:22
it just to get through their morning, some people.
14:25
She ate what they're drinking, so I just want to be somewhere
14:28
in the middle, kind of bridge the gap with people who are
14:32
looking for that fast-paced service, but want something
14:36
better in their cup. Then they go to Starbucks or
14:39
Dunkin Donuts or something like that.
14:41
Well, and you're going to be educating a new wave of coffee
14:44
drinker, especially in that kind of Ohio, Pennsylvania belt.
14:48
I mean, there's going to be an entire generation of older
14:51
coffee drinkers that are going to say, okay if it's black and
14:53
it's in my cup, then we're And it's two dollars.
14:59
So to create a new generation of educated coffee drinker is a
15:02
challenge for any business. I'm actually drinking a cup of
15:06
coffee from some beans that you sent me from Branch Street.
15:09
I have to say, this is their Columbia, this might be the most
15:13
flavorful coffee that I have had in a year and I drank a lot of
15:17
different coffees a lot different coffee shops.
15:20
I've had it as a V60 in this morning.
15:22
As a French press the V60 honest.
15:25
Lee. I like sat up in my chair, like,
15:27
what is happening right now? How did you find Branch Street
15:30
Coffee Roasters and why did you decide to start working with
15:33
them? You know, what's that connection
15:35
there? As I was saying before, when I
15:38
was still at Starbucks thinking about?
15:41
Yeah, I hope someday there's like a local cafe that opens
15:44
right around that time. Branch Street was a local cafe.
15:48
That opened a little bit farther out from where I'm at.
15:51
But when I left Starbucks, To help open another local cafe.
15:57
They were using Branch tree as their main roaster.
16:00
So that's how I kind of, like, found out about them.
16:03
So I've had a working relationship with them for the
16:06
past, like five years, I think between all the Cafe's I worked
16:10
at have actually served Branch Street the cafe and working at.
16:13
Now not slow. Hurry, my other one that I
16:16
managed we serve Branch treat. So like they're kind of like a
16:20
local coffee Legend, I guess, I don't know.
16:25
I'm excited to try more of those so you they can thank you for
16:28
introducing their coffee to me the pop-up that you do to, where
16:32
do people find you, what sort of events are you doing, and what
16:36
are some of the challenges or the benefits of being on the
16:39
move or being flexible like that?
16:42
I tried to do a couple regular pop ups at the same place.
16:47
It's actually a gym that I go to in Sharon Pennsylvania, who
16:51
that's, I kind of have that connection.
16:54
Through different Cafe that I worked at.
16:56
So like I don't know, all these things are kind of connected
16:59
even though people may not understand why I'm serving
17:02
coffee in a gym sometimes. So I do a couple regular
17:06
weekends a month there on Saturday.
17:09
So that's kind of like a spot people can always find me at I
17:13
was Post online like on my Instagram or update my website
17:17
where I'm going to be. And then other than that I've
17:21
primarily been doing a lot of artists markets or Or craft
17:25
markets. I recently started doing a vegan
17:29
markets all vegan products so that one's like a newer one that
17:33
I've gotten into this year but it's a good one my.
17:37
So I fit into there because my bar I only use oat milk.
17:42
So my menu is fully vegan to begin with is a whole other
17:46
concept. I think for people to get used
17:49
to especially around here but so far, it's been met Be good.
17:55
I mean I'm in California. So I just assumed places are
17:58
vegan by default and then we work our way out and look for
18:01
cheese and eggs and bacon on the menu, has it been easy to find
18:05
these spots for you? I will see you had the
18:06
connection with the gym but some of the other events how is the
18:09
challenge been of getting places to trust you to say, hey, I want
18:13
this person to set up their business.
18:14
I do a pop-up coffee pop up once a month in front of an REI
18:17
store, and there's a challenge to going, you know, loading up
18:22
the car setting up, making sure that Obvious good or dialed in
18:26
making sure your stuff is. And then at the last minute,
18:28
realizing you forgot your old milk, you know, like what has
18:33
that challenge been, like just the process of breaking up bring
18:36
down and finding venues that are willing to trust you.
18:39
So, I've been pretty fortunate with finding places.
18:42
Honestly, a lot of the places outside of the gym that I pop up
18:45
at have approached me a couple of times, I've gotten a lead
18:51
through like Branch Street somebody of approach.
18:54
To them to do some kind of like pop up service and they'll refer
18:58
it to me. So, just like the coffee
19:01
Community around here. In general, just word of mouth
19:05
has been big for me. I've only had one place that was
19:09
pretty difficult to set up at, and it was my own fault for not
19:13
checking out the space first, but I had to carry all my
19:17
equipment up like six, flights of stairs, the whole bar there,
19:21
espresso machine, the grinder. All the products, two cases of
19:24
Milk. So that was, that was a learning
19:27
experience for me, for sure. I truly didn't even think about
19:31
it and then I got there and I was like, okay this is what
19:36
we're doing. So let's just get it over with,
19:38
but it actually turned out to be a great pop up, but yeah, some
19:41
now I always ask if there's stairs involved because it was
19:46
not as good night. But lesson, learned, you
19:49
mentioned the grinder, which is a brings me to my next question,
19:52
you're actually And, and coffee and Brewing.
19:56
Fresh coffees on site, you're not pre, making it and bringing
20:00
it, which means you have a portable espresso machine.
20:02
I'm assuming you need power cracked to do your pop-ups.
20:06
Have you found that you also have the cafe space?
20:09
So do you find that you're able to replicate the quality of the
20:12
product on site? And then you also do like you
20:16
create signature drinks for some of your clients.
20:19
How do you work through that process?
20:20
You know, what does that like to find something that they want
20:23
for them because everybody Wants to be unique.
20:25
But there's only so many variations that you can do.
20:28
Yeah, that has like the signature drink thing.
20:31
It is a little bit difficult especially because I do manage
20:36
another Cafe and I really try to keep them separate.
20:40
So I it's hard to like, come up with a new seasonal drinks for
20:44
an actual to cafes and then something completely different
20:48
on my own because it is such a small community.
20:51
So a lot of people know that I work at both.
20:54
Places that type of thing but was sorry.
20:56
Like I just try to do things that I think are different that
21:01
maybe people haven't tried before one of my seasonal
21:04
flavors and of last year was like a pomegranate basil flavor.
21:10
I actually did that as one of my winter flavors because I felt
21:13
like everyone's so used to all the same types of wintery things
21:18
around here. So has been has given me a more
21:21
of like a creative Outlet to just try.
21:24
Adam things that maybe people are kind of not afraid to try
21:28
but like they kind of question me like I'm sure that's good I'm
21:32
like yeah I just trust me just try it and then they always end
21:36
up loving it so that has been nice as it been a challenge to
21:40
replicate quality on site versus in the cafe because you are
21:45
carding all this equipment around and you're probably have
21:47
some limitations, you know. I think it's actually easier
21:51
with the pop-up even though I'm I'm not using as great of an
21:56
espresso machine, as I would be at a normal Cafe.
21:59
I'm still using a mini Linea La marzocco.
22:02
So, like the quality of all my equipment and stuff is still
22:07
Cafe quality, but I use Third Way of water.
22:12
It would distilled water for all my pop-ups and I think that
22:16
alone gives me a lot of control over the outcome.
22:22
I'm sure you know and other people like water quality is
22:26
huge when it comes to coffee. So like, even though I'm
22:29
actually using maybe the same espresso in my pop up that I'm
22:33
using at the cafe. I work for Taste completely
22:36
different because of all the variables that are going into
22:39
it. So I think for me personally
22:42
it's actually easier to maintain the quality control at the
22:46
pop-up rather than the full Cafe.
22:50
That's really interesting. I just did To Water episodes on
22:53
our other show, coffee smarter if anyone's listening, listen to
22:56
that show too and filtering, your water was part of that.
22:59
We should have really great water in Southern California
23:02
coming out of the tap, but since that show, I've been Brewing tap
23:06
with tap and then out of a filter and then with distilled
23:10
adding the minerals in and just comparing the same coffees and
23:12
it is wild to say the least, what is something you've learned
23:16
over the last year that you've been doing this pop up?
23:18
That maybe kind of surprised you or was just different something
23:21
that How about coffee that? Maybe you didn't realize before
23:24
you started this, this journey. I thought it was.
23:28
I mean, I knew it was pretty risky.
23:30
Going with the pop up type of service, mean it requires
23:34
people, to follow you, on some type of social media, he
23:39
requires them to get out of their cars and go to places that
23:43
they probably haven't gone before just to get coffee.
23:47
So I knew it was risky but I've been surprised how many
23:51
Regulars. I picked up just from the
23:54
pop-ups that aren't even associated with the other cafes.
23:58
I work at because, like I said, this is my 10th year in coffee
24:01
this year, working in the same area.
24:03
So, I have like, regular customers that I've had from my
24:07
Starbucks days. I followed me to like, every
24:09
Cafe that I've gone to still come into the pop-up.
24:13
So, I was pleasantly surprised that I could still get people to
24:17
come see me for coffee even if it's not as convenient, I think.
24:21
People are willing to go, the extra mile for something, they
24:24
believe in, there's a gentleman, just spout, a story real quick,
24:27
but named Wall to told me once I was stressing because I was
24:31
spending too much time on social media and not enough time,
24:34
actually doing the things I wanted to do.
24:36
I said I think I'm going to cut some of these out.
24:38
You know, is anyone out there watching these feeds have any
24:41
opinions on that? And he responded with we're not
24:45
here because it's on social media, we're here because of
24:47
you, like will follow you wherever you go.
24:50
You know, just let us know. And I thought that was really
24:52
uplifting and and it's a good reminder that when you're
24:56
providing something you believe in to the community.
24:58
They'll generally support you back.
25:01
Yeah. Hopefully, what comes next?
25:04
What did we cover about slow? Hurry coffee about you.
25:07
What's the future? Hold.
25:09
So, yeah, like I said before, I would end goal is to turn this
25:14
into like a full-service coffee van, so I can be even more
25:19
mobile. I don't have To use as much time
25:24
breaking down, setting up the bar, all that kind of stuff.
25:27
So that's what I'm continuing to work towards this year.
25:31
Is there a challenge there with permitting at all, with between
25:35
two different states? It's not super challenging.
25:38
But there are some differences just like Aztecs differences
25:42
away, coffees tax in Ohio and Pennsylvania, but as far as like
25:45
permitting goes, they're both pretty similar.
25:49
So it's not hasn't been too much.
25:51
Ben issue going back and forth over the Border.
25:55
Yeah, that's something that's just for me because I'm
25:57
interested in it as a nerd about that sort of thing, when you're
26:01
on that drive, between a pop-up in the cafe or somewhere else.
26:04
And obviously, I know, you are in the cafe a lot.
26:07
But let's say you were on vacation or something, and you
26:10
stop into a coffee shop or a new roaster.
26:12
What do you drink for yourself? What do you order?
26:15
So, I'm the type of person that orders like, three drinks
26:18
because I want to check out the whole menu.
26:21
So, So, pretty much every time I order a single, usually a single
26:26
shot of espresso, a drip and a latte.
26:29
And I just try all three things. I think that's a good way to
26:34
explore a new row, sir, a new coffee shop that you haven't
26:38
gone to. Because I know not, every drink
26:41
is going to be perfect. And I would hate to base my
26:45
whole opinion, on a new place off of one drink.
26:49
So, and I personally just like to try All those different
26:53
drinks. So but it adds up I always start
26:56
with the with the drip coffee and if I think that they've done
26:59
like, or at least put in the effort, then I'll move on.
27:02
Yeah, I do sometimes. Yeah, I don't necessarily always
27:05
order them all together. I usually start with espresso or
27:10
drip to kind of get my bearings of what they're doing and then
27:14
go from there. Yeah I definitely I'm the type
27:16
of person to walk out of the coffee shop at the tray of
27:19
drinks. Just for myself.
27:22
Well, when you have the van, you'll have plenty of room to
27:24
store all those drinks, anything that I missed, I don't think so.
27:30
All right, well, that's good. Then I did a good job.
27:32
Yeah, Kaylee. Thank you so much for taking
27:34
some time to talk about slow. Hurry share part of your story
27:38
with the show. I really appreciate it.
27:40
Yeah, thank you. Thanks for having me.
27:42
And I'm glad you enjoyed the coffee that I sent you.
27:45
I really did, I'm only a couple cups in, but I just I don't even
27:50
know if I like it or dislike. Get em out.
27:52
I'm not even going to say that there's just was so many flavors
27:55
going on that. I'm trying to work through them
27:56
all. Yeah and figure it out II
27:59
personally Brew Chemex at home all the time it's my favorite
28:03
Brew method. I have a note here that says why
28:06
the Chemex and I forgot to ask what we can add a now.
28:11
Yeah well I just I don't know. I just like the chemicals.
28:15
I feel like I don't know it's definitely not as trendy of a
28:20
brew method anymore for A specialty coffee.
28:22
But for me, like the outcome is always super solid, super clean
28:28
and normally highlights the notes that I personally, like
28:32
and coffee of the brighter. Citrusy floral that kind of
28:36
thing. So, I just my favorite Brew
28:39
method, the Columbia that I sent you really, really stands out on
28:43
the Chemex. So if you have one, you should
28:46
give that ring. I do.
28:47
We just recorded a show on the cat makes the coffee smarter
28:51
show the Season is all about different coffee Brewers that
28:54
people buy when they get started.
28:55
Okay, I bought a chem X was one of my first Brewers that I
28:58
bought knockoff gimmicks, but I had no idea what I was doing.
29:03
It was too soon, I should have waited.
29:05
Yeah, but I pulled it out, and we started brewing with that.
29:07
So I'll definitely give that a try this week 2 of this year has
29:10
been an investment year and coffee Brewers already.
29:13
So, my wife keeps asking why we have new boxes showing up at the
29:17
house all the time, it adds up but Hebrew method really does
29:23
kind doesn't, don't think so that it does.
29:29
Okay to recap, Kaylee mentioned that she uses third wave water
29:35
minerals mixed into distilled water.
29:37
When brewing coffee at her slow, hurry coffee pop ups by
29:41
controlling the water variable. She is better able to provide a
29:44
consistently good product despite the other limitations
29:48
presented by serving on location.
29:51
Slow her. He's roaming.
29:52
Espresso Bar covers a territory that straddles.
29:55
The border of Western PA, and Eastern Ohio, as someone who
29:59
spent time living in the area just south of there.
30:02
I'm fairly impressed that she's carved out a niche on both
30:05
sides. Kaylee, got her coffee start
30:07
early earlier than most. I'd guess at 5 to 6 years old
30:11
spending time with her coffee. Loving, grandparents later as a
30:15
career, she got her start at Starbucks which is basically a
30:18
feeder program for coffee professionals.
30:21
Found themselves at the Forefront of the third wave
30:24
there she tried to satiate her desire to learn more about
30:27
coffee by, going through the coffee master program.
30:30
Eventually she found herself working in local cafes and when
30:34
the future looked uncertain slow hurry was born out of a desire
30:37
to control her own destiny and provide coffee in that window
30:41
between convenience and intention.
30:44
The life of a cup of coffee is reflected in that name.
30:47
Slow, hurry, a coffee bean begins at the farm.
30:50
The process is so slow. At the beginning, it takes
30:53
months even years for a coffee plant to be grown from the
30:56
ground. And begin fruiting coffee
30:58
cherries that are worthy of the coffee.
31:00
We've become accustomed to after picking the fruit is still
31:03
processed over days, even weeks. Then it has to be shipped across
31:07
continents across oceans until it reaches a green coffee
31:11
importer. Those beans will find a home
31:14
with a coffee roaster who eventually drop them into their
31:17
roasting machine. This is where things begin to
31:19
speed up the Coffee is roasted packaged shipped again, and put
31:23
in the queue. Finally, someone will order a
31:26
coffee or a latte or a cappuccino and Wham.
31:30
Those beans are whipped out at the coffee bar, their life has
31:33
entered the speed zone. It's a slow, hurry.
31:37
The least we can do is coffee. Drinkers is take a moment, even
31:40
a brief one to appreciate the efforts of the farmers,
31:44
importers Roasters, and finally, Baristas and coffee.
31:47
Entrepreneurs, like Kaylee, as that liquid passes beyond the
31:51
barrier of our lips and becomes part of us.
31:54
Lastly, today, Kaylee's favorite show is a kid was ninja turtles.
31:58
Ninja turtles. If you've listened to previous
32:00
seasons of this show, you know, that for a long time I'd start
32:04
episodes by a Asking which Turtle a guest would be, if a
32:07
guest could be a ninja turtle, I ask you now which Ninja Turtle,
32:12
would you be? And what kind of coffee do you
32:14
think your turtle alter ego would drink feel free to let me
32:18
know at roast West, Coast on Instagram and Facebook and be
32:22
sure to follow Kaylee on social media at slow, hurry coffee.
32:25
You can find those links in this shows podcast notes or in the
32:29
roast West Coast coffee newsletter, which you can find
32:32
And subscribe to a trost westcoast.com.
32:36
All the cool kids are doing it. If you're in the early stages of
32:39
your coffee Journey. That is also where you'll find
32:41
the brand-new coffee, smarter education podcast, which we
32:45
designed specifically to improve your at-home coffee, brewing
32:49
skills and to better appreciate your going out to the cafe
32:52
experience in season, 1 you'll learn what is happening during
32:56
the Brewing process to extract flavor from the bean.
33:00
More about how water impacts your coffee.
33:02
And finally, we cover all the most popular in some Not, so
33:05
common coffee Brewers. You might buy at the entrance to
33:08
the rabbit hole. That is coffee brewing at home.
33:11
You can also find this show and coffee Smarter on all of your
33:14
favorite podcast platforms. Like apple or Spotify, you can
33:19
be part of making this show better buy rating and reviewing
33:22
it. Wherever you can or send me a
33:24
message on one of the at roast West Coast, social medias, I
33:28
read everything you send or write in the reviews both
33:31
because I really care about making this podcast better.
33:34
And because I have an insatiable need for attention, speaking of
33:37
making things better, this show wouldn't be half as good without
33:41
the support of some kickass. Roast industry partners.
33:45
They are Cafe litter, Camp, Coffee Company, coffee cycle,
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roasting ignite, Coffee Company. Maria coffee first, like coffee
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whiskey, Cape Horn coffee, importers zoom bar, coffee and
33:56
tea, Ascend Coffee Roasters, mostra Coffee Company, and
34:00
steady state coffee. Roasting this episode of the
34:03
roast West Coast coffee. Podcast is was has been written
34:07
produced and recorded by meet Ryan Walt.
34:10
I hope this episode is, found you happy healthy and with at
34:13
least a thread of sanity left. Left enabling you to make it
34:16
through the day. Always tip your Baristas and be
34:20
sure to drink. Good coffee.
34:49
The award-winning moisture coffee isn't just a place for
34:52
coffee. It's a place for great beer and
34:55
food and remote working and the telling of stories and
34:58
uplifting, the community. Not just the craft coffee
35:01
Community, but the community is most your coffee serves and the
35:04
greater world. The most, your coffee company
35:07
was started to help farmers around the globe.
35:09
Build generational wealth for their families.
35:12
While you can purchase a cappuccino and a latte.
35:14
Anywhere. Most are wanted to create coffee
35:17
for their customers. That Not only tastes good, but
35:20
does good learn more about most your coffees impact on most your
35:24
coffee.com and follow at moisture coffee on social media
35:28
to be inspired by the founders Bev Jalen, Sam and Mike have
35:32
gone above and beyond to create a coffee Circle that strengthens
35:36
all of those around them. At most your coffee.com, you'll
35:40
find your next favourite cup of coffee.
35:18
Not only tastes good, but does good learn more about most your
35:23
coffees impact on most your coffee.com and follow at
35:26
moisture coffee on social media to be inspired by the founders
35:30
Bev Jalen, Sam and Mike have gone above and beyond to create
35:34
a coffee Circle that strengthens all of those around them.
35:38
At most your coffee.com, you'll find your next favourite cup of
35:41
coffee.