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Roast! - Visitor Coffee Roasters · Coffee People Podcast

0:10
Good morning and welcome back to the roast West Coast coffee
0:13
podcast. I'm your host Ryan wolves.
0:16
And today we are going to get to meet a pair of music-loving
0:19
co-founders, co-head coffee roasters, and the co people who
0:24
founded VCR or visitor Coffee Roasters out of South San Diego
0:28
County, Seth Whelan's and will hold older are the Brain Trust
0:31
behind VCR. Having to had Roasters is kind
0:34
of unique in the coffee, roasting industry.
0:36
And after talking to them I brewed some of their Rebel Rebel
0:39
blend and wondered which of the two roasted it they have a lot
0:43
in common including years of working in Hospitality together
0:46
and a love for music. However only one of them
0:49
remembers, what it was like to pop a blank TDK.
0:52
Cassette tape into the stereo to record the latest hits off the
0:56
radio for our younger audience. It cassette tape is a Over
1:00
plastic container that contains a film like tape that music used
1:04
to be recorded on if you've heard your parents.
1:07
Or grandparents, talked about film for a camera or a movie.
1:10
It's kind of like that. Also, the radio.
1:13
How to explain this. They're these waves traveling
1:17
through the air and you know what the show is about coffee.
1:21
So let's get back to it while you're listening today.
1:23
Take a moment to follow at visitor Coffee, Roasters on
1:26
Instagram or head to visitor, coffee roasters.com.
1:30
Mom to check out some of the illustrations from for me and
1:33
Carrie Dot, and the design from Orange, and park, because their
1:36
branding is definitely on point, but don't forget to fill your
1:39
coffee mug, with some good coffee, because here is the
1:42
show. I do have a coffee cocktail.
2:01
Normally, I do this stuff in the morning and so, I was excited
2:04
about that. I'm drinking a Makers, Mark, and
2:07
first light coffee whiskey blend this afternoon.
2:11
How about you guys? It's really good.
2:13
We're drinking a, some 394 create this trick 394, but it's
2:19
in, it's in a coffee mug. So that counts.
2:21
Exactly. The beauty of coffee mugs
2:24
illness, like we could do it in Cannes.
2:25
Well, this was his permit, some cups, it's just a little bit
2:27
classier that way. It is class here.
2:30
That was me. Say, that's well I was gonna say
2:33
if you could I can see you. But for people listening, could
2:36
you just introduce yourself so they can recognize your voice?
2:39
Yeah, this is Will, Will holder here?
2:42
Half a visitor? Yeah, and my name is Seth
2:46
Rollins. I am the other half.
2:48
Two. Halves equals a whole.
2:50
They do look like a hole pair of people.
2:52
Well, I want to get started with something really easy and just
2:56
kind of talk about the two of you and how you guys met and
3:00
then if you guys had independently kind of a first
3:03
experience with coffee, they got you excited about it.
3:05
Yeah, so we so we both worked at Tartine in Coronado a restaurant
3:11
over there for years. I think we each work about seven
3:15
years there. So what was that like, 11 years
3:18
ago? At this point?
3:19
I met you and trying to the math Old I am.
3:23
And when I started there, we it was a while ago out there two
3:26
years ago. It's a, it's a little late for
3:28
math, guys. Yeah.
3:30
Yeah, but yeah. We met there and it's a
3:33
restaurant. So, serving food and making
3:34
coffees pretty hectic over there during the summer.
3:37
So we learned, we can work a close to each other pretty semi
3:42
seamlessly. Yeah.
3:43
They serve Cafe Moto there were pretty big fans of and that's
3:48
probably where the addiction of coffee began.
3:51
I think we're both in school. He went to SDSU, I went to UCSD,
3:56
but we were both working and schooling pretty much full time
4:00
throughout that process. So caffeine was necessary.
4:03
Yeah. You drink a lot of coffee.
4:04
When you work in a restaurant, it's pretty pretty insane.
4:07
So you're drinking a lot of coffee but was there ever kind
4:10
of a moment where you're like, this is more interesting and I
4:12
want to start digging into this. Yeah, I mean I think I would
4:16
always get really jealous of the people that would come in and
4:19
drink coffee and sit down and And but and I kind of wanted to
4:24
enjoy that for myself. So yeah, we kind of joked about
4:28
it for a long time and we said, well man, be really nice to just
4:32
be on the opposite end of this of just, you know, not serving
4:35
it all day. Like we actually really enjoy
4:37
working in the restaurant industry, but I think, once we
4:40
started to drink really good coffee, we started to realize
4:43
like this would be really cool to make this and kind of joked
4:46
around with it for a couple years.
4:48
I moved to LA for a couple years and when I came back We kind of
4:52
just decided, let's do this, you know, what's.
4:55
Yeah. And you know, we read about it
4:58
and we're kind of self-taught and we're still self-teaching.
5:02
We still read about learning all still have the coffee outlets
5:05
and yeah, coffee roaster handbook.
5:07
Yeah, will always be learning and finding new coffee it's and
5:09
whatnot. And just making a making a
5:12
coffee, drink lattes, and cappuccinos and stuff is really
5:15
fun. And I can't wait to, you know,
5:18
do that more in the future future VCR?
5:22
Am I understanding you guys right in saying that you moved
5:24
to LA when you came back and like let's do this but it wasn't
5:27
like you guys were roasting before that.
5:29
No, just don't know. We've been talking about it for
5:31
years. We had never roasted before
5:34
interesting. And so you start roasting how
5:36
long before you feel like you are doing something that you
5:40
want to share with other people who like a few months, I was
5:46
going to say year but here we started with the quest as a
5:50
quest on three Little roaster and we would just be giving
5:54
coffee away constantly to family and friends and trying all sorts
5:59
of coffees ourselves. Yeah and yeah it's just kind of
6:03
Addicting was really fun and that smells insane.
6:06
The Taste is great. So we kind of haven't stopped.
6:09
It was awesome. Now that you are roasting and
6:15
drinking your own coffee and making your own coffee.
6:17
Do you ever look back at that time at Tartine and think, you
6:21
know I did not make a good cup of coffee for those people that
6:24
were coming into this fancy restaurant.
6:25
Coronado all the time, for sure. I really wish.
6:28
I knew more about the coffee that we were serving.
6:32
Like. Yeah.
6:33
It was, I mean, yeah, I love Cafe Moto.
6:36
But I wish I could really, you know, bring there.
6:40
Um the origin of their coffees that we were serving to the
6:43
customers a little more with a little more transparency and
6:46
knowledge because you know we were working on our tokens with
6:50
our heads cut off, I was making espressos and lattes at a
6:54
restaurant in Madison Wisconsin and the training.
6:58
I was essentially press this button, pull this handle and
7:03
then it'll pour out. You can go and like make a drink
7:05
while you're waiting and that was the end of our training and
7:09
our Member now later in life, I think God.
7:12
I feel so sorry for all of those people that can happen during
7:15
coffee. Yeah.
7:16
Every Sunday, what about The Branding?
7:18
You've got great branding with the visitor named VCR for
7:20
shorthand, which I love. Where did that come from?
7:23
What does it mean? What's kind of the vibe we had?
7:27
Oh man, the lists of different names that we came up with.
7:31
We I mean it, but some just terrible terrible name, pretty
7:35
comical. Yeah, we're not we don't need to
7:38
go. And do you think they're bad?
7:39
There's lots of us, give us one most of the bad ones are from
7:42
me, but we have like, see the wild but see was SE a with a
7:49
comma then it was like Portugal the Man as a band really like so
7:54
we're like, oh, we're probably, we're probably listening to
7:56
that. Yeah, it's just some, some bad
8:00
bad combinations of things, but what we like in a humorous way.
8:03
Yeah. It's just a lot of no, no.
8:05
Yes. And then Kind of had this day
8:10
where we're like, okay, we need to figure this out.
8:14
We need to figure out what we want, our brand to represent,
8:16
right? And we sat down with our
8:20
girlfriends might now wife and we were discussing what we want
8:25
to Branch represent and what works for a name.
8:28
And, you know, we set outside. We had a table.
8:33
We had Post-its everywhere with all these different things,
8:36
probably countless beers and bottles of wine.
8:39
I'm going through, just discussing things, lots of back
8:42
and forth and, you know, visitor has a couple different meanings
8:46
for us, but it's were very into nature.
8:50
We're also very into kind of sci-fi type things and it's so
8:54
it kind of has a double meaning in the sense of, you know, we
8:56
look at where humans are on this planet and we're you know kind
9:02
of doing a few not-so-great things.
9:04
Few destructive things, especially when it comes to
9:06
Nature and kind of seems like we're almost a visitor here.
9:10
Not really, not really a natural state, you know.
9:15
And so we kind of graphs on to that.
9:18
We also kind of just use that as a, as a Sci-Fi alien presence as
9:23
well, which we are kind of also, kind of digging into, with some
9:27
of the Aesthetics and kind of leaning into that.
9:30
We really lucked out with some friends who are really good at
9:33
Art and type that in typography and whatnot.
9:36
Yeah, I love The Branding in general.
9:38
I'm going to share some of that in the newsletter that goes out.
9:41
There's a newsletter for anyone who listens to the show.
9:44
Now that you're up and running, you guys are only wholesale and
9:46
online, right? We are, yeah, we sell we saw the
9:49
storm Coronado as well. But predominantly.
9:51
Yeah, e-commerce. We've got a subscription
9:54
following coffee club. We call it.
9:57
But yeah, just wholesale online at the moment.
9:59
And how did you get the word out that you were selling?
10:02
I mean without like having a storefront or some sort of
10:05
presence? Before that, that's great to
10:07
start roasting but then you got to like, let people know, right.
10:10
Yeah. What did you guys do to get it
10:11
out there? Yeah, social media is huge.
10:13
We're still kind of learning, you know, how to fully take
10:16
advantage of that, for sure. But Word of Mouth social media,
10:20
family friends. Pretty much.
10:23
Well, that's pretty much. It's pretty much it.
10:25
So. Yeah.
10:25
And we both grew up in a small town.
10:27
Core not will Coronado, and Imperial Beach.
10:29
We roasted Imperial Beach right now.
10:32
You know, telling everyone, we know yes, every single Human
10:36
that I know. Is there a future?
10:38
Where there's a VCR Cafe? Definitely.
10:40
Yeah for sure. Yeah.
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And we hope that sooner than later.
10:44
Yeah, definitely. We have a lot of exciting
10:47
thoughts in our heads about that.
10:48
So I'm sure they're in the Post-it notes on the table.
10:52
It's absolutely. Honestly, I think how long have
10:56
you guys been around? How long is the have you been
10:58
selling or like officially roasting and as a business.
11:01
So we started on June 7th. Yeah, June 7th, 7th of 2020 and
11:11
we happen to coincidentally do that on National VCR day.
11:15
Coincidentally. Well we were kind of do it then
11:18
we realized a week later as VCR day.
11:19
So that's when we decided we're like let's make it, make it
11:23
work. Yeah there's a day filled with
11:25
me. Yeah, there's a big problem,
11:28
June, 7th of 2020. We're like two and a half months
11:32
into the pandemic. Yeah, three months.
11:35
We're you like going We got to get this going.
11:37
Because who knows what's going to happen?
11:39
Or were you thinking? You know what, we're on the tail
11:40
side, this is going to be over soon.
11:42
Let's launch now. So we're ready to take advantage
11:44
to remember what that was? That feeling was like, I think
11:47
we are kind of playing a waiting game for a while as to when we
11:50
should officially launched. And since we're not lucky is not
11:54
the right word but we were selling just online and I think
11:58
we were all kind of dig in the making coffee at home aspect.
12:01
We figured like we should just go for it.
12:03
It's a little different than having a cafe, you know?
12:05
Because That was it's still pretty brutal.
12:07
It's an ongoing process to Yap, endemic and whatnot.
12:10
So there's no matter what's going on is no real good time to
12:14
start a business. And, you know, we had already
12:19
put a bunch of money into it and we just decided we're going to
12:23
do this and we did it, you know. And the plan was the plan to
12:27
start the business was, well before the pandemic obviously,
12:31
but the timing was just just had to happen.
12:35
We just wanted to do it. Yeah, just wanted to do it.
12:38
Were you both working elsewhere full time or part time after
12:42
time. We both.
12:43
Yeah, we both still work full-time.
12:45
Day job is a job. Some little girls tonight.
12:48
Yeah, that's something that I think a lot of people that
12:51
listen to this show that maybe aren't entrepreneurs that just
12:54
love coffee, don't think about or don't realize.
12:57
I think just entrepreneurship in general is is people are always
13:01
doing doing jobs to follow that path.
13:04
You know, those things don't just turn over overnight and
13:07
apply them. Yeah, it's a tough transition of
13:09
knowing. Okay, when do I I can't go full
13:13
in yet because I'm not making enough money, but if I don't go
13:15
all in, I'll never I'm not going to make enough money, you know.
13:18
Yeah. So I know you guys are probably
13:20
working through that. Something I was really excited
13:23
to talk to you guys about which is Music and on your website you
13:26
link two mix tapes which I'm old enough to have actually made
13:30
mixtapes and burn CDs. Same one I like that.
13:35
There's something that, like, constraining, your choices down
13:38
to like 12 10, 12, 15 songs. How does music influence?
13:44
Kind of like, what you guys do and your brand?
13:46
It seems like it's really important to you guys.
13:48
So the quick on the mixtape aspect, that's important to
13:53
note, most of the playlists are only 80 minutes long or less,
13:57
because that is the length of a recordable CD.
14:02
And what we could do, when we were doing The playlist on disks
14:06
back in the day. So I mean you and I probably
14:08
around the same age, believe it or not.
14:10
I definitely did the mix tapes as well.
14:13
I remember, 45-minute TDK tails and I would put a little piece
14:20
of tape over it and I recorded right off the radio.
14:24
Yep. And try to get the whole song
14:26
and not get any of the commercials, they would ruin it
14:29
because it cut in, right? 15 seconds to go and it's like
14:33
if I'm not going Get this whole us three song.
14:35
You know, this shoot myself. I don't even think I know what
14:38
you guys are talking about. No wonder he's so I just ripped
14:44
off LimeWire and give CDs to my mom.
14:47
Oh boy. Yeah.
14:48
But I thought I had a career in that it was, I was addicted.
14:50
So there was one guy in Pennsylvania.
14:54
I think made a career out of that.
14:55
Oh yeah, he became a huge, huge musician.
14:59
But back to back to the question, which is, how is music
15:02
kind of influence you guys and what you guys are doing well.
15:04
You're with your coffee company. Oh man, I don't know what I'd do
15:06
without music. I'm kind of surrounded by it all
15:08
day. We listen to all your other
15:11
store in a tiny little room roasting.
15:13
Yeah, stacks of green beans, all over us and we just kind of
15:16
blast music. I don't know.
15:18
Music keeps you going? It's a good, it's a good Outlet.
15:21
Kind of I can go all day about music so it's not really swell
15:25
so we have we have a good overlap of Music.
15:28
We also have quite a few differences so it's always with
15:30
me funny to see who gets the shot first and who gets to plug
15:35
in the music and sometimes will walks in and it's Rage Against
15:39
the Machine and run the jewels. I'll say I like it.
15:43
I don't necessarily like but where you come in and I'll be,
15:46
you know, just Kevin Moore be having a couple tears rolling
15:48
down my face. Listening to Kevin more beer.
15:50
Bonnie Bear. Yeah, so that's a race, but
15:54
what, you know, we listen to a lot of music, we're constantly
15:58
throwing each other, new artists and whatnot.
16:01
We'd be lying if we said we liked everything that we that we
16:05
both listen to, you know, but there are quite a few you know,
16:08
we've gone to so many shows. We've done a festival together
16:11
like way before we started a business.
16:14
Obviously there's no Festival since well, this better I guess
16:16
there are now but no, it's music is key.
16:21
That's we kind of met, we kind of forged our relationship a
16:25
lot. I like late nights at the Casbah
16:27
and some of the bars and stuff like that, and that's become a
16:29
huge part of our lives. So, Yeah, yeah it's just
16:32
awesome. I think we've seen Future
16:33
Islands together quite a bit and that's on Modest Mouse last
16:36
night we saw before. What?
16:38
Yeah, yeah, man. Yeah, I think music is just a
16:42
big part of our, of our Duo, of visitor, I guess, in a way.
16:46
So I think that's part of hospitality to, is that going
16:50
out after everyone else has gone out of here.
16:53
You know, whether your restaurant closes at 10 or 12 or
16:57
two, there's always somewhere for Hospitality staff and my
17:00
Hotel 5. It doesn't matter completely.
17:03
So true. You're on a different timeline
17:05
than other people. And I, when I used to work in
17:09
the restaurant industry and my wife worked in a bank, it was
17:11
kind of like we would just pass each other and see each other,
17:14
you know, a couple times a week. Yeah.
17:16
And never really kind of know what the other one was doing.
17:19
What about as far as the coffee that you guys are working on?
17:22
Now, what is your philosophy since you're both roasting?
17:26
You know, do you guys have a way that you treat your coffee?
17:29
Is there a shop philosophy on? This roast is going to be this
17:32
way. I mean, who takes the lead on
17:34
that or how do you guys sort that out?
17:36
It varies. It definitely varies per, you
17:39
know, probably for the green bean that we have.
17:41
But we kind of try to let the beans speak for themselves in a
17:44
way, we roast everything. I don't even know if you can use
17:48
like a light medium or dark as proper terminology.
17:51
But everything is kind of borderline light to medium.
17:54
We try to get you know, all the flavors out and not everyone
17:57
digs that or not, everyone is really used to that we've
18:00
realized But we're doing our part.
18:02
We try to use an American Coffee, House, a traitor.
18:05
So we get coffees from there, try a bunch of different samples
18:08
and whatnot and eventually we love to go to the Farms.
18:10
But yeah, we just try to let the coffee speak for themselves.
18:13
We've got, I think six five or six single Origins right now
18:17
that we love a couple, we have one espresso roast.
18:20
That is probably our top of the darkest that we definitely the
18:22
darkest more of like a medium. It's Not Dark by any means, but
18:26
yeah, just try to let the coffee.
18:28
Kind of dictate its flavors themselves, we don't really
18:30
change. I guess put it bluntly.
18:34
Yeah, we do. I mean, they're all different.
18:36
We are all small different. Yeah, we do.
18:38
And but kind of back to your to the question about who decides
18:42
like we definitely both decide. It's a it's a definitely a game
18:46
of trial and error when we're trying to figure out like how
18:49
man that was. That was a little better on that
18:52
last row store this stuff. So you know, looking a little
18:55
too blonde than what we're actually trying to go for and
18:59
you know, we try and find the right flavor.
19:01
For the right painting. And, you know, yeah, definitely.
19:05
Don't get that on the first try. No, a lot of cupping plot, a
19:08
cupping sessions, which we've grown to love.
19:10
Yeah, I think I have a challenge for you.
19:13
That just kind of that popped into my head.
19:15
I think you take, you need to take the same green bean and
19:19
roast it to Rage Against the Machine and then that same being
19:23
and roaster to say, like, Portugal, the Man or bone Iver
19:27
and see how it tastes. But keep the roast the same but
19:30
just change the That can see if I influences your being music
19:33
might be the dictator, I might definitely down.
19:36
Right. Absolutely.
19:38
I think if we play this in Bon Iver, we may just never, you
19:41
know, never just never roast. Never End increased 8% up on the
19:46
floor. Tony there's for the coffee,
19:49
when the rain when it's raining outside.
19:50
Absolutely. It's kind of thick Cafe Cafe, as
19:54
I call it, actually Justin Vernon, who's gonna be there?
19:58
And I went to college together. Well, Awesome.
20:02
After after he left school, and he went to go write that album
20:05
and some Farm in North Carolina somewhere.
20:07
And I went off, you know, and my wife and I were trying to find
20:10
jobs and it's probably been a year since we had seen each
20:13
other and I was in a record, a record shop in Madison,
20:17
Wisconsin, where is to live and I heard this kind of
20:21
high-pitched voice over the over the music and it's like how that
20:25
sounds so familiar. But I don't recognize it because
20:28
in college he was like blues and deep kind of a deal.
20:31
Whose voice like he's got another band called The shouting
20:33
matches, kind of like that. Yeah.
20:35
And I'm like and I asked the guy at the counter and I was like
20:39
hey you know, who is this? And he just gave me this like
20:43
disgusted hipster look and I was like, oh, you don't know?
20:48
Like it's Sony there. I was like, yeah, I guess I
20:50
don't know. Like I haven't been paying
20:51
attention and I went home and Googled it and I was like no
20:56
that guy. I know that guy like want to go
20:58
back to the record store and like, you know, boy, that guy's
21:01
Face. This pretentious calling you
21:04
out, like, he and I got drunk during our Buddhist final
21:07
together, like, I know that's so funny.
21:12
So what is something we've talked about working in the
21:14
hospitality industry, but now that you're in coffee, what is
21:17
something that's kind of surprised you guys or something
21:19
that you've learned over the last year or so kind of the hard
21:22
way. I mean with your process as
21:23
you're kind of getting through it, I'd say I'm lucky to, you
21:27
know, have Seth as part of this half because dealing with the
21:30
numbers and Dances and stuff like that.
21:33
I'm not the best with numbers and organization at all.
21:37
Seth is very good at that, so but but as far as yeah, that
21:42
whole side of it, the not fun part, you know, roasting is
21:45
great. It's amazing.
21:46
It's fun. It's like, it's like a science.
21:49
But yeah, as far as the e-commerce and financials not,
21:53
you know, not though. Not the most fun.
21:55
What about you? Seth, it's just a constant
21:57
learning experience when it comes to coffee and It's great,
22:02
doing it with someone else seriously.
22:03
Like you got to bounce ideas off each other.
22:06
You get to have arguments. I mean like, no one wants to
22:08
have arguments with yourself, you know.
22:10
Like I do it sometimes. But last night in an email I
22:14
used empathize when I should have used sympathize and I was
22:17
out partying at myself about it all night.
22:20
So I get that. Yeah, you do have kind of a
22:23
unique thing going on, where you you are Partners who are also
22:27
seemingly equal Roasters is what it sounds like and I don't know.
22:31
I've interviewed anyone else. This will be the 45th or 46
22:36
interview on the show or 40 episode of the show who who has
22:42
kind of that equal partnership for roasting.
22:44
So that's interesting that you guys kind of have that push and
22:47
pull back and forth. Is that something when you start
22:50
going into that, that expansion where you, let's say you have a
22:53
shop six months or a year from now.
22:55
Yeah. Do you anticipate that staying
22:56
the same or falling into different roles?
22:59
Have you guys talked about that? We have not talked about that
23:02
but I would imagine it's going to be pretty similar.
23:06
Yeah, to be honest, I mean, we the reality is to is, you know,
23:10
there are some times when one of us can make the shop, right?
23:14
And so the beauty of it is that, you know, we have this trust in
23:18
each other. It's like well, I know that
23:21
you're going to be able to make the beans that, you know, roast
23:24
the beans, the way they need to be roasted and get the orders
23:27
done and do it that way. And I think a lot of it is is
23:30
because You know, since we started, we're constantly
23:33
looking over each other's shoulders.
23:35
Yeah. And not, you know, not so much
23:36
and of like, dude, did you do? Are you serious right now?
23:40
But more so like what are you doing over there?
23:41
Like you know should oh okay I see.
23:45
Oh yeah. Okay, you know, it's like I
23:48
said, it's a back-and-forth learning process and I think for
23:52
you know, as long as this company goes which we hope
23:54
forever. Forever forever will keep the
23:58
small scale, you know, kind of small-scale motivated.
24:02
Yeah. But it was a Sheen there.
24:04
I really don't see either of us becoming like lead.
24:09
Roaster over the other. It's yeah, Co manager and
24:12
co-manager co-manager. Yeah.
24:15
I mean, eventually that could change, but, you know, in our
24:18
vision right now, we can handle that.
24:20
At. Yeah, it's just late nights
24:22
roasting Just the Two of Us roasting and packaging.
24:25
Yeah, I'm not trying to start any sort of drama here but I was
24:28
just looking at my bag too. I've got your Rebel Rebel blend
24:32
here and I was looking to see if it said, brewed by Seth on it.
24:35
Roasted this roasted by Will package by Willow Real stand.
24:40
Aside, I can say oh that's the one I want.
24:43
Yeah. Right now.
24:43
It's true. You don't have that.
24:47
I'm sure there's a million other things but I'm wondering.
24:50
Is there anything that we We didn't cover that.
24:51
You wanted to be able to know about VCR.
24:54
We just want more people to try our coffee for sure.
24:57
But our name out there, get in different, cafes different
25:01
shops, anything we're a small operation but we love to stay up
25:06
all night and roast coffee. So no sacrifice were willing to
25:12
you're selling online. Are there any cafes that are
25:14
serving your coffee? Not at the moment?
25:18
No, no, no. Okay.
25:20
So but by the time, this show airs in a few weeks, we're going
25:24
to, we're going to find the cafe that we can send it to the
25:26
people of that. We would love that.
25:29
Yeah, yeah, yeah. Now that cafes are kind of
25:31
opening up a little more like I feel like, you know, we're at
25:34
that. We're at a good stage.
25:35
I know where you've kind of been focusing on us for a bit selling
25:38
online. Now, we can Venture into the
25:40
cafe World, a little a little easier, a little smoother.
25:43
So I'm assuming you brought some coffee to the band.
25:46
Last night. Modest Mouse.
25:48
You should, I probably should have, should have Chucked it.
25:50
I know he could have thrown it up on stage.
25:52
I know. Well it was at SDSU so I should.
25:55
Yeah, it could have thrown it. I would have had the benefit of
25:57
gravity so he's had our copy. Well bands of chatter last
26:02
question. I asked everyone that I talked
26:04
to you this, but when you guys are out about getting your own
26:07
coffee from different Cafe, what is it that you're getting to
26:09
drink? Like, what's your go-to?
26:11
I just look at their newest, kind of newest single origin
26:13
offerings and go from there. See what usually trust, the
26:16
Baristas words and you're like, hey what do you, what do you
26:19
like in right now? Because it's all going to be
26:21
good. I trust all the local Roasters
26:23
in town to see what they like order it.
26:25
I'm not too picky, drink it black.
26:27
So yeah, depending on lately summer.
26:30
It's cold, brew. I'm going love a drink, a lot of
26:33
cold, brew, or iced americanos, realistically.
26:35
It's hard for me to drink hot coffee, when it's in the middle
26:37
of day. Keeps your cooler?
26:40
That's what they said. I don't care.
26:42
It's like soup. Does it really?
26:44
I have not heard that. You drink hot soup, when it's
26:46
hot like eat, hot soup was so it's terrible and I don't even
26:49
think it's Funny to joke about because I had actually gotten
26:52
ice packs out to like put on my lap since I'm here in the
26:56
podcast food, but I forgot them on the counter.
26:58
So they're sitting out there and I'm just begging in here.
27:02
I really appreciate you guys coming on the show and I'm
27:05
excited to try more of your coffee of tried the rebel blend
27:08
and the Ethiopia which I really enjoyed.
27:10
I've been drinking it as a French press or as a French
27:13
press that I then run through a filter.
27:15
Nice great which I think I prefer actually know.
27:19
It's kind of a pain. But I'm excited to see what you
27:21
guys are going to come up with next awesome.
27:23
Yeah, thanks for thanks for having us.
27:25
We're still really appreciate it.
27:36
Okay, to recap, there is a lot of a lot of new business energy
27:41
coming from visitor sitting across, at least virtually
27:44
across from Seth. And will as they talk about
27:46
their plans for VCR, is a very different vibe And experience
27:50
than sitting with say Steve rail, who has two decades in a
27:54
zoom bar coffee. And tea during the show, they
27:56
mentioned the Dual meaning of visitor, as their name, a
27:59
reference to humans, being visitors on Earth, and in
28:02
nature, and their interest in the possibility that visitors
28:05
from other worlds. Could visit us here on Earth.
28:08
I recently was chatting with a much wiser individual than me.
28:11
Who mentioned that our time on Earth is like a visit.
28:13
And the things that we think we own be at land, or a favorite
28:16
coffee mug are really just temporary events.
28:20
His suggestion to spend more of this visit on experiences and
28:24
that felt like good advice both in life and with coffee and it
28:28
leads into the idea that Seth and will spent months or even a
28:32
year, working on their roasting skills before feeling, good
28:35
enough. Before feeling confident enough
28:36
about sharing their efforts with people even though they were
28:39
probably sharing them all along. Even now they've continued to
28:43
learn and hone their craft just as we are all learning to turn
28:46
our interactions with coffee into better experiences at home
28:49
and at the coffee. Shop.
28:51
Thanks for putting in some time with me today to create a wider
28:53
coffee community and hopefully a better coffee experience.
28:58
Speaking of learning about coffee.
28:59
I have a few coffee vocab terms for you today.
29:02
Starting with terroir, it's a word you hear and wind, and
29:05
you're going to be hearing it in some upcoming episodes of this
29:08
show from the French word. Tear, it means land or Earth.
29:11
And when related to Coffee, it is referencing how the
29:14
geography, the climate and the geology, the actual soil and
29:18
rocks, impact a coffee. Unique taste accomplished
29:22
coffee. Tasters can even identify where
29:24
a coffee is from. Based on the regional
29:26
characteristics found in coffees from the same place, that's
29:30
pretty wild. Our second term is a type of
29:32
drink, we haven't discussed much on the show and is also
29:35
complements of the French Cafe, Au Lait, spelled a, you space, l
29:40
AIT, not lay like the chips, is just a coffee with hot milk
29:45
poured into it. Olay is just French for with
29:48
milk. That is all for this.
29:50
This episode of the roast West Coast coffee podcast.
29:53
Thanks to Seth. And we'll for coming on the show
29:54
today. If you want to know what the
29:56
guys are listening to while they roast coffee, head to visitor,
29:59
Coffee, Roasters.com, backslash mixtapes.
30:03
And while you're there, check out their online shop or head to
30:06
roast westcoast.com where I'll link to the mix tapes, the world
30:09
atlas of coffee and more of the fun stuff that came up during
30:12
the show. This Thursday is coffee smarter
30:15
episode, which comes out on Thursday is a great one and
30:19
covers a huge Topic. Jay russki of Fringe coffee
30:22
returns this season, as a coffee smarter expert to chat with us,
30:26
about climate change and how it impacts farming and coffee.
30:29
I almost can't wait to share that episode with you, but I
30:33
will, it's coming out in a couple of days this week.
30:35
I stopped to get a coffee at most, your coffees newest
30:38
location 4S Ranch where even early in the morning.
30:42
A line of fans were awaiting their newest release.
30:45
I also need to shout out Maria coffee.
30:47
First light coffee whiskey leap coffee.
30:50
A lot are zoom, bar, coffee and tea steady-state.
30:53
Roasting coffee cyclic, amp coffee company, and Cape Horn
30:56
coffee importers for supporting the show.
30:59
As always also with thanks to you for listening and for
31:01
sharing the show with your friends, you can check out all
31:04
of the roast industry Partners on roast westcoast.com.
31:07
Where you can also subscribe to the coffee newsletter and never
31:10
miss an episode. This episode of the roast West
31:13
Coast coffee podcast is was has been written produced and
31:17
recorded by me Ryan Walter. I hope the show Oh is found you
31:20
happy healthy and with at least enough sanity to make it through
31:23
the day and please always tip your Baristas and be sure to
31:28
drink good coffee.