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Tim Williams, World AeroPress Championships and Fieldwork Coffee · Coffee People Podcast

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Great. So hey there everyone, welcome
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to the Coffee People Podcast. I'm your host, Ryan Wolt.
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The show is presented by Rostar Coffee Packaging found online at
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You'll find recaps of this show or Coffee Smarter podcast.
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So much more. And if you haven't poured
1:45
yourself a cup of coffee yet, now is the time to get started.
1:49
Our guest today is Tim Williams. You can find him online at
1:54
Shoot. Tim, what is the?
1:56
What's your e-mail address? I got the wrong thing written
1:57
down here. Probably Instagram is probably
2:00
the best place to meet up, either through the World
2:04
Aerobics Championship or at Tim Styles is my my personal
2:08
account. We'll make sure we have all of
2:10
those in our podcast notes where you can just click the link.
2:13
You don't have to think about it too hard.
2:14
Welcome to the Coffee People podcast.
2:16
Tim, I appreciate you being here.
2:18
You didn't mention it, I think, but you're also the founder of
2:20
Field Work Coffee. You're the director of the
2:22
Aeropress World Championships. You have this long prestigious
2:27
resume. So my only real question for you
2:30
is who are you? And.
2:33
That's the question I ask myself every day.
2:37
In simple terms, I guess a coffee person and a coffee
2:40
person has been knocking around in the industry for for a fair
2:44
while now. I would say I'm one of the
2:47
luckier people in coffee, being in the right place at the right
2:51
time on a number of occasions. That all led to the situation
2:57
I'm in today, which is, as you sort of outlined, running the
3:01
World Air Force Championship, which I've been doing for 10 or
3:03
11 years, and running my own roasting business here in
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Melbourne, Australia called Field Work Coffee.
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Those two things can be reasonably busy.
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And then also being a father of three, the rest of life pretty
3:20
pretty occupied as well. I'm a father of one dog and that
3:24
is more than plenty for me. You know, all of that is is
3:29
obviously stuff going on in your life right now, but I'm hoping
3:33
we can go back in time a little bit and talk about what was your
3:37
first kind of memory of coffee or your first experience that
3:40
kind of made you think, oh, this is something that it's piqued my
3:43
interest. Yeah, there's actually a few
3:47
sort of milestone moments. I first started drinking coffee
3:52
purely as a functional beverage. I was always into Formula One
3:59
car racing, which if you live in Australia is not on at 2:00 PM,
4:04
it's on that 11:00 PM the races start and they tend to go to
4:09
about 11 AM for most of the races around the world.
4:13
So was there like a 14 year old 15 year old wanting to stay up
4:17
on a Sunday night and watch Formula One racing?
4:21
Really the only way that that was possible was by waiting till
4:24
mum and dad went to bed, busting up in the cupboard, finding a
4:28
jar of Nescafe instant coffee and it's probably 3 spoons
4:33
coffee, 3 spoons sugar and then a hell of a lot of milk to to
4:37
try and counteract the taste. But that was that was like
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really a lot of people have a lot more romantic stories about
4:44
how they got into coffee, but mine was purely like a
4:47
functional thing, just as a beverage that I drank.
4:50
I didn't really particularly care about it beyond its
4:55
functional benefits. But then when I was 18, I was
4:59
moving to Melbourne from my hometown, which is about an hour
5:02
away and going to university and I needed a bit of kind of
5:06
walking around money for the week.
5:08
And you know, I needed a part time job and sort of job
5:12
advertised for a coffee maker. I thought that sounds really
5:16
easy. I'd done a 2 hour course as part
5:20
of like a hospitality programme and thought, well, I already
5:25
know how to do that as well. So that that's a no brainer.
5:29
I'll go and do that. I applied for the job.
5:33
I slept through the interview. I called the owner of this shop
5:38
at 10 in the morning or something when the interview was
5:40
at 8:30 and said, all right, you know, I slept through.
5:44
There's probably no point in me coming in talking to you, is
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there? And he said no, probably not,
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but yeah, I'm here till 11, so if you can make it down we'll
5:54
have a chat. And he must have been very
5:56
desperate because he gave me the job anyway and I don't think I
6:01
was ever late again. You proved at the beginning how
6:05
much you needed that job. Obviously, yeah, obviously.
6:10
And I ended up working there for quite a while.
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That was a pretty old school like Italian place.
6:14
It was actually a Bratwest stall at the Queen Victoria Market
6:17
here in Melbourne, but just happened to serve 56700 cups of
6:22
coffee a day as well. Tiny, tiny little space, huge
6:26
volumes out of there. And their family run Italian
6:30
business. And I learned so much there
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about being organized, about having standards, about managing
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your stock in and out, presenting, you know, facing up
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shelves to look amazing. Like it would be really easy to
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say it's a Bratwell shop at the Queen Victoria Market.
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You know, it's just like some sausages and coffee.
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But the way that business operated was, you know, really
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inspiring and I really enjoyed going there every day, making
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coffee, working in hospitalities, starting work at
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5, all of that kind of thing. And uni I just wasn't enjoying.
7:06
So the, the sort of the seesaw between the two started to sit
7:11
much more into the work category and I pretty much just stopped
7:15
going to uni and started going to work instead.
7:19
So that was sort of like my launch into coffee as something
7:22
I got paid for and a career or more at that point probably just
7:27
more of a job and something that I did for money.
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But outside of work, you know, I didn't think about coffee very
7:35
much apart from brewing coffee at home to drink.
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Was there any pushback from the family about leaning away from
7:45
university and into coffee? I think you got that.
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Horrified. Completely.
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Yeah, completely. So my, you know, my mum was a
7:58
teacher and my dad was an engineer and, you know, pretty
8:02
traditional, pretty safe employment histories.
8:07
And the idea that I would drop out of university to make coffee
8:13
for a living. Yeah, it was not particularly
8:18
high on their like list of things that they thought was a
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good idea. I think they still think it's a
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bit like, you know, at some point I'll get a.
8:28
Realtor, but something must have have caught you.
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Where did you kind of go from there?
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You, you know, you have a job and you've been working for a
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while. What makes you think this is I'm
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going to take this to the next step, I'm going to invest part
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of myself into this and make it what I do.
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There was a point when I was living in a neighborhood here in
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Melbourne called East Brunswick and driving to a job somewhere
8:52
else every day and depending on the route that I would take, I
8:56
would go past this place that I assumed was a cafe.
9:01
There was no signage out the front.
9:03
There was just, you know, some wooden boxes that were seating
9:07
and there were lots of incredibly cool looking people
9:11
hanging around bustling in there.
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This is sort of before take away coffee was a big thing.
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So 90% of the coffee was, was having.
9:21
So it wasn't like people streaming out with take away
9:24
coffee cups to, to really like let you know this was a coffee
9:29
place. But one day I decided, OK, like
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I'm early for work. I'm just going to stop.
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I'm going to see what this place is all about.
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And I went in and it was like bustling a whole bunch of people
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behind the counter, every seat taken.
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And yeah, I didn't really know where to go.
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I felt like really out of place. And there was a till and went up
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to the till and said, I'll just get, it's like a flat wire to
9:54
take away. Like, yeah, there's like three
9:58
people standing behind the espresso machine and the
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espresso machine's got this thing up over on the top of it.
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And it looked pretty. It looked pretty different to me
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than like all the cafes that I knew or the places that I'd been
10:11
working. And there's a real energy in
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there. Got the coffee, walked out the
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front and I was four steps out the door.
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I took a sip and it was just like, what is this?
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Like this is not the drink that I've been drinking everywhere
10:29
else. This is another thing, you know,
10:33
it was the texture of the milk, the temperature, just like the
10:36
silkiness of it, the balance. Like I was just like, that was
10:43
like the first like epiphany moment realizing that coffee as
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a product is not this like commoditized, just like
10:50
everything that just sort of tastes like roasty flavour and,
10:54
and, and, and Milky excuses. And this was actually something
10:58
that was really, really delicious.
11:00
So I pestered them for a job and they hired me.
11:04
And that was probably the point where the, the real interest in
11:07
coffee and the idea that beyond just like making sure that the
11:12
basket's clean and making sure you tamp properly, there are
11:16
things that you can do to take coffee to the next level and
11:21
then the next level and the level after that.
11:23
This is probably the first shop in Australia that had APID
11:27
machine, you know, controller on the Llamas Laka Linea, which was
11:31
like from Jaycar Electronics or something like bolted to the
11:35
side. And it was, you know, pretty
11:37
like Frankenstein. And it was at that place that,
11:43
you know, that knowledge started to develop.
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And I guess probably more more curiosity than knowledge because
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knowledge suggests that there were answers, but there were
11:52
definitely a lot of questions being raised about coffee.
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Yeah. So that was the big epiphany
11:57
moment that was like, oh, this is actually a thing that's
11:59
really interesting and that that I think I can like, sink my
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teeth into. You know, you, you as a guest,
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it's hard for me on this side to say where should we focus on on
12:10
this? And you know, you've workshop
12:13
coffee Square Mile Intelligentsia working with I'm,
12:19
I'm going to say this incorrectly, but the Cafe
12:23
Kitsune, is that right? You know, now with field work,
12:29
the real reason I was excited to talk to you today, not just the
12:32
only reason, but one of them is the World Aeropress
12:35
Championship. So you're welcome to come back
12:39
on the show 10 times. We can talk about everything
12:40
else, but I think we should kind of skip ahead to the World
12:44
Aeropress Championships and just start with I I've got mine here.
12:49
It's fairly well worn. Oh, look at that.
12:52
Yeah, this is the the first one, one of the first Brewers I ever
12:56
bought for myself when I got into specialty.
12:59
Now I use it with the the Prisma attachments quite a bit in the
13:02
morning. And what is it about this thing
13:07
that sparked enough interest that you thought, oh, this is
13:13
not only am I interested in this, but I'm going to get
13:16
involved in this competition circuit thing, which started off
13:19
pretty small. It it started off tiny.
13:22
Yeah, absolutely. So the, the kind of the quick
13:26
distillation history of the World Airbus Championship is
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that in 2008, it was started by two other people who are not me.
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Both of them were and still are named Tim too.
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So that that that got a little bit confusing for a lot of
13:43
people. But it was started by Tim
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Wendelbo and Tim Varney in Norway, in Oslo, in Norway, when
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the air press had just come out onto the market.
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And basically this coffee Brewer would come out.
13:55
It had a lot of potential. No one really knew how to use
13:58
it. If you follow the instructions
14:00
on the packet. I mean, it made coffee, but not
14:06
the kind of coffee that we were sort of getting excited about at
14:09
that time, The lighter roast, more nuanced, more elegant
14:12
coffee. So the two teams decided, let's
14:17
work out how we can find the best recipe for this by opening
14:22
up to a few people. We'll we'll make it a bit of
14:24
fun. Three people will compete.
14:27
Whoever brews the best cup of coffee will be the world era
14:30
breast champion. So a little bit of a dig at the
14:33
the US Major League Baseball, which has their World Series
14:37
open only to teams. I'm aware.
14:41
So that that was the the genesis of it and it it, you know, felt
14:47
like over the next few years became something of a little bit
14:50
of a self fulfilling prophecy in that people in Sweden and
14:54
Denmark said that looks kind of cool, like can we do it as well?
14:59
And they said, yeah, yeah, go for it.
15:00
And then maybe 20 people would get together and brew coffee at
15:06
a trade show or something like that and they'd get a trophy.
15:12
Tim Wendel had stepped out pretty early on and Tim Varney
15:14
was just running it. He was a good friend of mine at
15:16
the time and he would get me to judge at different events.
15:22
And I would be there thinking like this is this is really
15:25
incredible. Like this has got a lot of
15:27
energy behind it. This is creating a lot of value
15:29
for Aeropress. Super fun.
15:32
This is great. And then one year Tim said, like
15:35
this, you know what, this thing is just like taking too much of
15:38
my time. It's kind of now costing me
15:40
money to do it. I'm just going to, I'm just
15:43
going to shut it down. It struck me that there was a
15:47
lot of opportunity there to, to, to grow it, but we probably just
15:51
had to get a bit serious about putting some well thought out
15:56
rules in place and putting some structure in place and, and
15:58
turning around to air press and saying, I think this is creating
16:03
a lot of value for you. Like we're going to need some
16:05
support to keep growing this. What can we do So?
16:10
What was their reaction initially they're like.
16:14
Great, let's do it like it was. Why didn't you ask us sooner?
16:19
A little bit like that. You know, back at that stage,
16:23
there was a guy named Alex who was the business manager of Air
16:31
Press. And he'd been with the company
16:32
30 years, 25 years, 30 years. Aeropress was also called
16:38
Aerobie at the time, was a toy manufacturer.
16:41
And he was the one who, when Alan invented this, like coffee
16:45
Brewer, he was the one who said, hey, the toys are cool,
16:49
whatever. But this is the thing that's
16:52
going to be massive. And it turned out to be that
16:55
Alan did very well out of the toys, but he did exceptionally
17:00
well, big, big level of money out of the air press.
17:04
So it was Alex who identified that the air press was a real
17:09
commercial opportunity. And he was our biggest supporter
17:13
in the company. What whatever we needed sort of
17:17
within reason, we would work really closely with him.
17:20
Alex was who we called the young guy at the company because Alan
17:24
was maybe 80 or so at the time, But, but Alex was like 75 and he
17:32
despite, you know, being sort of well beyond the point at which,
17:36
you know, my parents had retired, he got it.
17:40
And he really saw the opportunity and, and was really
17:42
willing to back us and support us.
17:43
So my vision for the Air Press Championship was that we needed
17:49
to build out the, the sponsorship side of it to make
17:54
it sustainable. Because there's there's no point
17:56
if it's like the most amazing thing in the world, but it's a
17:59
nightmare and it only lasts for one year.
18:02
So we wanted to make it sustainable.
18:04
We wanted to make it a program that could offer value for the
18:09
hosts, offer value for the the sponsors, offer some value for
18:14
the spectators going along, but make it like unbelievably fun
18:19
and rewarding for the competitors to participate in.
18:24
So about 10-11 years ago I got involved and and started
18:30
building out I guess the business side of it and we've
18:32
grown now to 65 countries we hold events in.
18:40
We have something like 150 events, individual events happen
18:43
each year under our umbrella and about 6000 just over 6000
18:49
competitors in 2024 season. So it's it's, it's grown a lot
18:55
in size and we've had to like grow up with it and become more
19:00
legitimate in a lot of different ways.
19:03
But what we've always kept at the heart of it is that we want
19:05
it to be completely, unequivocally, like rewarding
19:11
for competitors to be involved in.
19:14
Even if you get knocked out in the first round, we want you to
19:18
wake up the next morning and say, can't wait to go in air
19:22
press again. So that's been our guiding
19:25
edict. And we've tried to really
19:27
nurture that community, support that community.
19:30
Because we figure that, you know, the day the competitors
19:33
don't want to show up anymore is the day that, you know, the
19:36
sponsors walk away, the hosts walk away.
19:38
The whole, you know, House of Cards collapses at that point.
19:44
We need to keep our community of competitors and participants
19:47
really strong. And we haven't always done that
19:49
perfectly, but we we use that as our North star for for all our
19:54
decision making. Sure, I should point out I use
19:58
Tim Wendel Bow's recipe when I brew Aeropress in the morning.
20:01
Which I got from the Aeropress app.
20:03
There's certainly a lot of resources out there.
20:07
Yeah, that's like the 12 gram to 200 like that kind of.
20:11
I think 14 to 200, Yeah. And I also do with the Prisma.
20:16
Then I use, I make a little like espresso, like I call it
20:20
espresso adjacent tasting shot in the morning.
20:24
You know, over 10 years, you must have seen just a lot of
20:27
changes. And obviously managing growth is
20:30
always a challenge to stay, to not get into this, this movement
20:36
piece of your job of your career, right?
20:39
Like constantly moving forward and forgetting to like stay
20:42
invested in today, right? That's always a challenge when
20:46
you walk into kind of a larger or, you know, the the end of
20:49
season Aeropress championship. What is that like for you to
20:52
look around and think, oh, I'm part of this, building this,
20:57
it's. Probably only in the last couple
20:59
of years that I've taken the time to step back and appreciate
21:04
that and feel rewarded by that. That weekend.
21:09
It's now the World Airbus Championship final now runs over
21:12
three days and it's, it's a pretty intense 3 days.
21:17
It's pretty hectic. And so it can be hard to use
21:21
that opportunity to yeah, to reflect and to enjoy it and to
21:26
be present in the moment. My role in the in the actual
21:30
world final remains being stage manager and coordinator.
21:36
So that's pretty hectic, moving all the competitors around and
21:39
making sure judges are in the right places and I'm backstage
21:42
with a headset, all of that kind of thing.
21:45
But my role kind of finishes as soon as the three finalists go
21:53
onto the stage. If I get the right three people,
21:56
I get them together, I get them the coffee and I get them onto
21:58
the stage. Then there's nothing left for me
22:02
to do. I at that point I drop the
22:05
headset and I usually walk out into the crowd where most people
22:11
don't recognise me and I stand there as a spectator and watch.
22:16
So I did this first in Vancouver in 2022 when we had this amazing
22:21
venue and that was a really rewarding moment. 2023 I did the
22:28
same thing with when we were here in Melbourne and the nice
22:33
thing was that my entire family could be there.
22:35
So I got to stand there with Gerard, the CEO of Aeropress and
22:40
my family on the other side and, and really enjoy that moment
22:44
when we're in Lisbon just September last year, I took the
22:50
headset off. I went to walk out into the
22:52
crowd and I couldn't find any space to see the stage.
22:56
It was the, the, the whole space was so packed that I did a lap,
23:00
I went upstairs, I went to the balconies, I went back down to
23:02
the floor. I was like, and they're like,
23:04
well, I've got the, I've got the right pass.
23:06
I'm going to go back on the stage and watch it from there.
23:08
And at that point we brought all the competitors up onto the
23:11
stage to watch the, the final round and the presentation from
23:15
there. So it's not something that I did
23:19
in the early days, In the early days, you know, we when we
23:25
finished the World championship in 2018 in Sydney, there was a
23:29
big after party, got everyone organized at the after party.
23:32
My wife and I were staying at a hotel in Sydney.
23:34
We got back to the hotel at 11:30, twelve o'clock, something
23:39
like that. She went to bed and I opened the
23:42
laptop and I sat down and I got to work on on the 2019 season
23:49
That was sort of like doable and healthy at the time.
23:53
But these days I'm able to sort of disconnect from that enough
23:57
to be like that can at least wait until the morning.
24:01
You know there are there are other things that could be
24:04
considered. That's something I actually talk
24:07
about with my therapist, Wendy, on a regular basis is if you're
24:12
doing your own thing, if you're your own boss or you're running
24:15
a business, in some cases of business with people who are
24:18
depending on you and you're certainly a big team.
24:22
You, you can't just turn it off because the clock says a certain
24:25
time or because the event is over, because you, you've got to
24:29
be able to turn your brain off somehow or, you know, turn its
24:33
attention somewhere else for a few moments.
24:36
Because you're doing this with the World Air Press
24:39
Championships and you're also have your own roaster and field
24:43
work and you have your family. How do you find balance?
24:46
Or do you? Is it even possible?
24:50
I feel like there are days that are balanced and then there are
24:52
days that are just all over the shop.
24:56
How do we find balance? I don't know that I've got a
25:02
good answer for that because sometimes you just have to do
25:06
what you have to do. I think these days we're pretty
25:12
good. And it's really sort of actually
25:15
came out of the COVID pandemic. And we're, we're pretty good at,
25:22
you know, 630 six, 6:30 PM the work day cuts off and you know,
25:31
we all sit down to dinner together.
25:34
That's a really important thing. And generally when not picking
25:38
up work stuff after that point. So that that's been a probably
25:44
more of like a psychological shift, an operational shift.
25:49
You know, pre COVID, you know, if I missed bath time, the kids
25:52
were a lot younger then. But you know, if I missed bath
25:54
time and missed bedtime, well then it didn't matter if I was
25:59
home at 830-930-1030 or midnight.
26:04
I could stay in the office to whenever and and I often did.
26:10
The funny thing is, I'm not sure that I was any more productive
26:13
than with that like 14 hour 16 hour work day that I'm now
26:20
working a much more reasonable kind of amount of time.
26:24
There's this value to letting your brain merit in on things in
26:28
the background, I think. I don't know how it works
26:31
exactly, but I know that when I'm talking to you or I'm, you
26:34
know, spending time with the dog or my wife or walking to the
26:37
beach, there's always something going on back there, even if I'm
26:39
not totally aware of it. And it'll come out later at the
26:43
weirdest times, usually when I don't have a pen to write it
26:46
down. Yeah.
26:47
OK. How long has field work been
26:51
open or how long have you been pursuing that that roaster?
26:56
So field work's been around about coming up to three years
27:00
in April and we a very small micro roaster.
27:07
So we roast only about 1000 lbs of coffee a week out of a really
27:13
small space with a coffee shop attached to it.
27:16
And then we have one other coffee bar in the city as well.
27:21
It's been nearly three years and it was definitely field work,
27:28
was sort of the end result of a longer journey when we first
27:33
moved back to Melbourne after 10-11 years away in London and
27:38
LA and consulting in Paris. When I moved back to Melbourne,
27:43
I didn't want to open a rose tree straight away.
27:45
I really wanted to get a sense of what the market was all
27:49
about, you know, get a bit established.
27:53
Like I said, we've been away for 10-11 years.
27:55
We relocated home, we had a 2 1/2 year old, we had twins on
28:00
the way. We're moving the world overs
28:05
championship and starting a new business.
28:08
I thought going straight into a roastery in Melbourne probably
28:13
doesn't make a lot of sense. So we actually first ran a Co
28:16
roasting space and there were aspects of that that were really
28:25
good and there were aspects of that that were just horrible and
28:29
demoralizing. And when I said before, I was
28:33
like the the luckiest person in coffee, being at the right place
28:36
at the right time. Like I was a person like hanging
28:40
out at Square Mile when only James and the network there and
28:44
sweeping the floor and putting stickers on bags.
28:48
And that turned into a job working at square Mile.
28:53
I was the housemate of someone who got a job at as the director
29:00
of education for Intelligencia Coffee, based in Chicago, when
29:04
they were looking for a manager to move to LA and open the
29:08
Venice location. You know, I got the phone call.
29:14
I had all this opportunity to work alongside some really
29:18
inspiring people who put quality at a really high priority level.
29:25
And then when we opened the the Roasting Collective here in
29:28
Melbourne, I was just amazed because I'd never worked at a
29:33
like a mid tier, low tier roast tree.
29:36
Like I didn't know what was deemed acceptable in a lot of
29:41
operations. Like it.
29:42
It never occurred to me that if you ran out of the Kenyan
29:47
component that you were supposed to be roasting that you'd just
29:49
stick something else in because no one's really going to know
29:52
the difference. Like that does not happen at
29:53
square one. That did not happen at workshop.
29:55
That does not happen at Tim Wendelberg.
29:57
Like, so it was a little bit like, Oh my God, I got my
30:02
fingerprints all over this thing.
30:03
And I, I think a lot of what's happening here is like awful.
30:08
Like, it was one of our objectives with the roasting
30:11
collective was that if you get close, more closely connected to
30:16
your coffee, that you start to care a lot more.
30:19
That you want to know more about how it's grown, that you want to
30:21
buy better, that you won't accept past crop or agey
30:24
coffees, that you'll really, you know, get on that journey to
30:28
push your standards. And maybe one in 30 clients had
30:36
that motivation. And for most of the rest, what
30:39
our business got used as was how do we cut out costs, how cheap
30:47
can we get our coffee to be under the banner of we're doing
30:53
it with these experts. And that just was not fun.
30:59
Financially, the business was great and it was, it was it was
31:01
flying and doing really well. But the prospect of getting up
31:06
every day to put all of my energy into helping to create,
31:11
create coffee that I would not drink if you paid me, it just
31:16
felt horrible. So basically the, the decision
31:21
was, you know, I'm sort of trying to lead from the back.
31:25
I'm trying to like help create these expectations and
31:28
opportunities for other people. And I just had had enough of it.
31:33
So field work was born out of that to put front and centre the
31:39
kinds of coffees that we think literally are the best in the
31:42
world. And buying in a forward
31:46
contracting way as much as possible, working in a direct
31:49
way as much as possible, roast sourcing, roasting, iterating
31:55
profiles to a really high standard and then presenting
32:00
them to customers that care. So that I mean, that's why it's
32:04
not a massive business because we only buy washed processed
32:08
coffees. We only roast, you know, really
32:11
from a pretty narrow altitude range and a pretty narrow
32:16
varietal range. Also, because these are the
32:20
coffees that we adore. We don't have the approach of,
32:24
you know, we should have a little bit for everyone and
32:27
something to please everyone and that kind of thing.
32:29
We, we, we really are just focused on the coffees that we
32:32
think are super enjoyable daily drinker coffees.
32:38
Very rarely is something had a tier that requires a special
32:43
labour law, special pricing, but the kind of like well grown
32:50
sustainable varietals, wash the process clean, elegant coffees
32:54
that I thought all these other people should be doing and they
32:58
weren't. So I was like, you know what?
33:00
We'll just do it. You know, it's a it's a real
33:04
great benefit to somebody's career.
33:07
Maybe retrospectively when you have a manager, owners that care
33:13
and that give you an example to follow.
33:17
You know what you're saying about leaving some of those
33:20
places and realizing not everyone has that same
33:22
motivation is certainly something I went through.
33:25
And you're like, wait a minute, why aren't you doing it?
33:28
This this extra step? It's not that much harder and it
33:30
makes it so much better. But not everybody is motivated
33:34
by the same things or they didn't have the same examples.
33:36
You know, I want to just point out, you mentioned luck as it
33:40
being in the right place with the right people.
33:42
But you, you know, you're part of that chain too, right?
33:44
Like Jared Linzmeyer is the founder of Ruby Coffee in the
33:48
Midwest. He was a guy who, you know, was
33:51
a busboy at that Venice location of intelligentsia.
33:54
I think at one point it was just kind of showing up and hoping
33:56
for more. And now runs a very well
33:59
respected roastery that I believe does things in in a way
34:01
that makes me proud to be from that area.
34:05
So you're, you're creating, you know, those expectations for a
34:09
new generation of people. And I don't mean to call you
34:12
out. I think, you know, I'm in my
34:15
40s. But you all of a sudden your
34:17
career is a lot longer than you realize, right?
34:19
You've got all these different steps and all these different
34:22
places and all these different people that you've connected
34:24
with. And on the other side of that,
34:27
you were touching base with people.
34:29
I'm a little soapboxy here. I apologize everyone, but you
34:33
know, it's just the connection that coffee is and a lot of
34:35
industries are, but I think coffee in particular because
34:37
there is this emphasis in certain aspects of specialty on,
34:42
on both it's the coffee and it's the people and it's what we do
34:46
with it. And so it, it's interesting to
34:49
hear you mention that and then in my head start making
34:51
connections with other people I've spoken to on the show.
34:55
You know, Rostar, I mentioned at the top, they, they are a big
34:58
supporter and collaborator on this show.
35:00
And one of the things they've asked for me is to ask our
35:04
guests, you know, for advice for other people in the industry.
35:08
Kind of like I'm, I'm just saying right now so that it
35:10
leads into, well, I'm wondering if you have as the leader, I
35:14
know you can't give away too many secrets, but the leader of
35:17
the world air press champion, the director, I should say.
35:20
Any advice for competitors on how to step into this next 2025
35:26
season? Absolutely, yeah.
35:30
My my advice for competitors every year is to to go in it to
35:37
have fun. Like to the you, you win a lot
35:44
if you win, right? Like there's prestige, there's a
35:48
trophy. George, who won in 2024, were
35:54
taken to Columbia in May to visit coffee producers.
35:59
And he's a home barista. So he doesn't even work in
36:02
coffee. This is this is not something
36:07
that was really on his agenda for his life was to be the
36:13
world's best coffee Brewer in this particular division and
36:16
then go all expenses paid to Columbia there there is a lot
36:21
that you win and you should definitely be wanting to win to
36:23
get involved, but it's not a winner takes all value
36:28
proposition for competitors. The other you know 63
36:35
competitors that that came to the world final in Lisbon.
36:38
Most of them had an amazing time, made 60 new friends,
36:45
learned a lot about Lisbon coffee culture, about the coffee
36:49
culture of the person who is next to them in the competitor
36:52
prep area, really got connected to a global community that they
36:57
are an indelible part of. And if you go in there with that
37:01
mindset of being part of that experience and connecting to the
37:06
people at the regional level, at the national level, and then
37:10
hopefully at the world level, you're going to, whether you
37:14
place first, second, third, or 50th, you're actually going to
37:17
walk away from that year with a wealth of experience, a wealth
37:22
of connections that you really won't have the chance to
37:26
cultivate in any other way. So absolutely, it is good to
37:32
work on your recipe, to brew really tasty coffee, to get
37:38
everything that you can out of the coffee that's part of the
37:40
competition. You should absolutely be doing
37:42
that, but make sure you're doing the other 50% as well, which is
37:47
coming along to the welcome event, getting to know the
37:50
people who you're competing against.
37:53
They're really only adversaries in the cup of coffee.
37:56
They're your allies in almost every other facet of your life.
37:59
So getting to know them, you know there is so much value for
38:04
you to extract outside of just winning the competition itself.
38:09
How much do you engage with this competitive circuit, the
38:13
community of, of the Arrow Press community when you're not, when
38:17
it's not at an event? I mean, is there a lot of back
38:20
and forth between you and, or your team and, and the people
38:24
out there? Or is it kind of you come to the
38:26
event and and that's where our bandwidth, you know ends?
38:30
Now we are now a 12 month a year operation.
38:35
It it used to be that there was an offseason, but there isn't
38:38
any longer. Actually there hasn't been for a
38:40
few years now because we we license events in 65 countries.
38:46
We're also doing, I won't announce too much, but I'll get
38:50
a little teaser. We're actually going to be doing
38:52
something in the US this year that'll be really exciting as
38:54
well for the 20th anniversary of the air press itself.
38:59
We work all year round and apart from I take a couple of weeks in
39:04
January for like getting off the aisle in time with the family
39:09
and, and actually disconnecting. But, but all the rest of the
39:13
time we're, we're on. And the most important thing,
39:17
well, not the most important thing, but something that I
39:19
think a lot of people fail to understand about the World
39:24
Airbus Championship is that it's the whole thing is run by two
39:28
people. So the entire network, all of
39:31
the sponsorship, all of the event planning, all of the
39:34
hosting relationships are managed by Grant Gamble, who has
39:40
been my partner on the Airbus championship for a number of
39:43
years now. And me and we, we coordinate the
39:48
whole thing together. We obviously have support from
39:52
Aeropress and from our sponsors. When we do events, we pull
39:55
together a team of, we call them volunteers, but we also make
40:00
sure they get paid. Paid volunteers.
40:03
Is that a thing? We bring together A-Team to
40:06
actually do the event delivery at the world final.
40:09
But the rest of the year it's just the two of us.
40:11
So we're. Intimately connected with with
40:14
our hosts around the world. Just this morning I'm answering
40:19
questions about hosts in Poland. He's looking at expanding where
40:26
we disapproved events in Iran and Armenia for the year.
40:32
It's it's it's constant back and forth with our host network.
40:38
Where can people go to find information on becoming part of
40:42
the the upcoming competitions or their regional competitions?
40:45
Is their website? Is it social media, discord?
40:48
Where should they go? Yeah.
40:49
So either to our Instagram account, which is Aero dot Press
40:54
or Aero Period Press, or to worldaeropresschampionship.com.
41:00
Both of them are going to get you to a page where you can
41:04
express your interest in becoming a host or find out
41:06
where and local events are happening around you.
41:09
We, we work on a regional to national to worlds sort of
41:13
structure. So you can in most places find
41:18
an event not too far away from you.
41:21
We're still working on on Africa.
41:23
We don't have as much coverage there as we'd like, but like in
41:26
Poland, for example, like there's 22 regionals take place
41:30
in Poland. So there is one, no matter where
41:34
you are in Poland, there's one, there's one near you.
41:37
So yeah, that that that social media account or our website are
41:41
going to be a great place to to find more information.
41:45
That two weeks that you get away or that couple of weeks in
41:49
January, I'm not going to ask where you go or what you're
41:52
doing. I want to stay, you know, out
41:53
out of your personal life there. But I do want to know is if
41:56
you're if you're away from home and you stop into a coffee shop,
42:00
you know, that looks pretty good.
42:01
What do you order? It really depends on the shop.
42:07
So I'm a really big filter coffee drinker, but there are
42:13
definitely shops where you're taking your life into your hands
42:18
by going for something as unadulterated as pure filter
42:21
coffee, as simple as it is to make, you know, we know that
42:26
with with filter coffee, like 90% of the equation is set with
42:33
what's inside the bag. And if, if that's rough, if it's
42:39
the naturally processed coffee, you know, that's not, not my, my
42:43
style. So yeah, like if I feel like
42:46
they're in tune, if they know what coffees are on their menu,
42:51
then I'll go down the filter route.
42:55
But generally I'll order a milk drink like a milk based drink
43:00
because I think the old likelihood of getting something
43:02
that's like reasonably enjoyable is much higher with with the
43:09
milk based beverage than it than it is with filthy coffee.
43:13
You just said something that struck a chord, which is if they
43:15
know what coffees are on their menu.
43:17
I I can't express how many times I'm surprised when I ask a
43:22
barista or a server a question. You know, something simple on
43:26
their menu or you know how, how they cook, they prepare it or
43:31
cook something. I know you have a, a quite a
43:35
appreciation for food as well. And they just, they're like, Oh,
43:39
I, I have no idea. And I'm like, is it because you
43:42
don't care? Is it because someone your
43:45
management and teach you, you know what, what happened to this
43:48
point where you were at a table or at a, at a counter and you
43:50
said, I don't know, and you just kind of left it at that.
43:54
It always surprises me. Well, let me so let me, let me
43:57
put a question back to you then, like in that.
43:59
And I have that situation happen all the time.
44:01
And I think it's really unfortunate.
44:03
And then I, I come to the conclusion that it's like, well,
44:10
I'm the outlier because if this was happening four or five times
44:14
a day, surely the managers would do something like a post it note
44:18
on the square console or something like that.
44:22
That's like. There's a lot of factors that I
44:27
think go into it. I think I'm more empathetic to
44:29
it now than I would have been when I was running a place, say
44:33
10 years ago where I would have been furious, You know, I would
44:37
have been like, what is the problem?
44:38
We need to work on this. Why are you not caring as much
44:40
as I'm caring? And I think now I'm more aware
44:46
that one, people have a lot going on.
44:50
This might not be my server's primary focus.
44:53
You know, maybe they're a student or a parent or a
44:55
whatever. Maybe it was just as simple as
44:58
they walked in, the door got thrown on the floor and I was
45:00
the first person they talked to. And so I try not to take it too
45:04
much to heart. I just asked the questions that
45:07
I want to know and, you know, hope to get an answer.
45:11
I think when I go to a place where they do clearly care or
45:16
their staff is well educated on their products, it's what makes
45:20
me come back. There's so many places now in
45:26
all industries. I, I don't go back to a place
45:31
just because they're convenient. I, you know, I want to have a
45:33
good experience and if I'm going to go out and spend my money, of
45:37
which I don't have a ton of, I want to make sure that it's
45:40
worth it. You know, I'll pay the extra
45:42
money for the good experience or the good product now.
45:44
And that might be a product of aging.
45:47
I think COVID had something to do with that, where we became a
45:50
little more appreciative. On the other side it, you know,
45:53
it hurt the workforce, at least here where I am, more places
45:58
were opening than people were staying in the industry because
46:00
they found other careers when things were shut down or they
46:03
realized, hey, I don't want to do that anymore.
46:06
And we're still waiting on that next generation to come up.
46:09
Yeah. So I think there's a lot of
46:11
that. That's the question, Alejando.
46:12
Yeah, yeah, that's another. Podcast Yeah, yeah, that is a
46:16
whole. But you know, I think they're
46:18
they're starting off looking at entrepreneurship earlier than
46:22
maybe I did or, you know, someone in their 40s might have
46:25
because they're seeing it every second of every day on their
46:29
phone of other people who are doing some sort of hustle.
46:32
And we're also at a weird time where, I mean, unfortunately,
46:38
it's hard to have a, you know, A1 income family.
46:40
Everybody's got multiple things going at some point.
46:43
And you know, that's a, that's another conversation too, when
46:47
you get into the economics and, and politics of it.
46:49
But I think for me, I'm empathetic to my servers.
46:55
I believe that, you know, there's just a lot going on in
46:57
their lives. But at the same time, if you
46:59
want if, if I'm going to go back, it's going to be because
47:03
the service was good and the product was good.
47:06
It's those two things, and. Can I ask another follow a
47:09
follow up on that of course. I got nothing else to do.
47:12
Yeah, I mean, we're flipping the rolls a little bit, but that no,
47:15
no, it's OK. When you go into that, like
47:18
let's say it's a coffee shop experience and you go in and you
47:25
call it drip coffee. Like what?
47:26
Oh, what? You know what, what coffee do
47:27
you have on drip today? Like here, here it's called
47:30
batch. Like what do you have on batch?
47:32
Is it better to be told? I'm not sure, I'm not really
47:39
sure. Or for them to make up something
47:42
that's like completely wrong or inaccurate?
47:46
Like do you have a preferred? Oh yeah, I do.
47:49
And it's actually option C, which would be, you know, I'm
47:53
not sure. Let me find out.
47:55
Yeah, I'll wait. You know where Where I where I
48:00
get frustrated is when they say I don't know and then the
48:03
conversation ends. You know, I don't know small or
48:06
large like you know. We're probably not the, the
48:09
business that we're in, whether it's a the biggest coffee shop
48:12
on the, you know, in the community or not, it's probably
48:15
not good. You're not going to go far to
48:16
find a bag or whatever it is that you're, you're brewing.
48:19
Somebody near you is brewing that coffee and knows what it
48:21
is. So I think service is about
48:27
providing people with the information they need and giving
48:30
them the feeling that you care. You know, if you don't, you can.
48:36
I'll forgive a lot if I think the person is trying and they
48:38
care. Absolutely, absolutely.
48:41
Yeah, right. Like we, we have a, there's a,
48:44
a, there's a roaster that has a, you know, coffee experience
48:50
place up the, up the street here.
48:52
And one of my staff, you know, he's a really experienced coffee
48:55
person himself, you know, went in there and it was like, this
48:59
was like such a good lesson in like reading the room, like they
49:02
were there with friends, you know, just to get coffee and
49:05
whatever. And they ordered espresso and
49:07
the espresso got brought over And so like, great.
49:11
And he sat down with his espresso and he's gone to take a
49:14
sip. And the the guy's like, Oh, no,
49:16
no, no, like, like you can't, you can't drink it until I've
49:21
told you. Our guys like, oh, I've drunk
49:26
espresso before. Thank you.
49:28
Like there's like giving people the information they want and
49:34
then there's burying people in information or like spiel that
49:40
they never asked for and are not in the mood for.
49:43
You know, we're trying to make sure that our team are like
49:45
really like you don't have to talk to them about coffee.
49:50
If they don't want to talk about coffee, great take take a 3
49:54
minute breather and talk about something else.
49:56
Like talk about their dog, talk about, you know, their bike that
50:00
they parked up out in the front or their football team or, you
50:04
know, just talk to them like take an interest.
50:09
And there's a real selfish motivation in that too that like
50:12
they might turn out to be. I got chatting to a customer a
50:15
few weeks ago. He was a regular customer who
50:19
always comes in and orders what's called a magic.
50:21
I don't know if you've ever heard about this.
50:23
It's a drink in Australia. Anyway, it's a whole that's
50:25
again a whole other episode. And I got chatting to him about
50:29
the fact that he ordered this drink called a magic and blah,
50:32
blah, blah. We talked.
50:33
I used to spend a lot of time in London and we got chatting and
50:37
he turned out to be the the the main guy in a band that was like
50:43
huge in my, you know, lifetime of the music appreciation and it
50:49
was a regular customer. I just never had made that
50:51
connection in any other way apart from just talking and
50:56
engaging. So I said about Tim, it's like,
50:59
you never know where your next like free haircut is coming from
51:03
all like, you know, you're going to cut the line at the bar down
51:08
the street like on Friday night because you know, because you're
51:11
engaging. Like we're not, we're not just
51:14
here to like facilitate a caffeine transaction, like get
51:18
to know these people like a, it's good for the business, it's
51:21
great for the customer, but like there's also really something in
51:25
it for you too. And it makes the day a lot more
51:27
enjoyable. Yeah, it reinforces this belief
51:30
that we are connected to others when it's so easy to be not
51:34
connected. And to to me, what you just
51:37
described is the difference between what I would call a big
51:42
box coffee shop, you know, corporate coffee versus a
51:46
specialty coffee shop. A corporate coffee shop
51:49
employee's job is to sell me coffee and move me out as fast
51:52
as they can. You know, they can try to sell
51:55
me more coffee, but in a very quick pace.
51:58
They don't, you know, and that's not a reflection on that
52:01
employee. That's the business's ethos.
52:03
It's how they do things. Specialty coffee shop is, you
52:07
know, we talk about community, but it really is that because a
52:10
lot of our customers are not moving in and moving out very
52:13
quickly. Some of them are, and that's
52:15
great, you know, they're just going to work whatever they're
52:18
doing. But a lot of them become the
52:19
people. This might be their only
52:22
engagement during the entire day.
52:23
This might be the one time they get out of the house.
52:25
This might be the thing they do on the way to the grocery or
52:29
when they're taking 2 minutes away from their kids.
52:31
And as the barista or the owner of your cafe, you get a chance
52:36
to engage with them and be like, oh man, this is kind of a cool
52:38
community that we're part of. And sometimes you think these
52:43
people are not that great either, both sides.
52:46
But you know, that's the difference to me between
52:49
specialty and and corporate. And you know, depending on where
52:52
you fall and what you want in your life, that's what you'll
52:54
choose. I agree 100% and I think I don't
52:58
know if you know Kyle Glanville who he was at Inteli.
53:01
He, he employed me at Inteli and he went on to do GMB and go get
53:07
him Tiger in LA and he had a lot of guiding principles.
53:12
But like one of the key ones was that like the, the coffee bar
53:17
should be like, like where you like pony up and like check in
53:22
with your neighborhood, like like that.
53:24
That's like a key function of, of the coffee bar space.
53:29
And it's something that I've always like really internalized
53:33
and held on to because it's like that's like such crucial.
53:39
The thing that, you know, we don't have as much anymore.
53:40
Like Australia is a very car based culture.
53:45
And, and you get into your car, you're a medically sealed box
53:48
and you drive to the next spot. You know, you don't really
53:51
interact with people not like you do in London on the tube or
53:54
walking or that kind of thing. And it causes that less of that
54:01
like human to human, even just like proximity, being able to
54:07
create that in a coffee bar and being able to like embrace that
54:10
in a coffee bar space is really powerful and creates a great
54:15
energy. But you have to nurture it and
54:20
you have to design for it and you have to train for how you
54:26
accommodate that too. But if you get those things
54:29
right, and I'm, I'm definitely not saying that field work like
54:31
gets that right all the time, but if you get that right, what
54:34
you create is something that transcends, yeah, like a airport
54:41
coffee service and becomes like really a part of the fabric of
54:47
that community. And that's sort of something
54:48
that we try and keep in mind with field work.
54:50
And if we're opening new shops, that's definitely a factor the
54:54
way we look at. And that's a lot of that will be
54:58
the team that you built, you know, in in building in a
55:01
reflection of that, right. Pro tip if you ever fly into San
55:05
Diego and you need a cup of coffee, there's a coffee shop
55:08
there. A pretty good name coffee shop,
55:10
but the line will be a couple 100 people deep and the the bar.
55:15
The brewery next door also serves the same coffee but
55:18
there's. Never.
55:20
A huge line there so you can go and sit at the bar and get your
55:22
cup of coffee instead of waiting.
55:25
Is this in in the airport itself or out outside?
55:28
In the airport itself, yeah. Airport.
55:30
OK, San Diego's a small big city, so we, we have this
55:35
airport that I, I always think is very easy to get in, in and
55:38
out of. People complain about it a lot,
55:40
but I just go and if I have an early flight, I sit down at the
55:44
bar and I order a cup of coffee. They open at 6:00 in the
55:46
morning. It's great.
55:48
Perfect. Everyone assumes you've got all
55:49
this like of whiskey in there as well, but that's that's all.
55:52
Who's to say I'm not? I'm not going to say one way or
55:55
another. Yeah, Tim, I want.
55:57
I've been asking guests this because it's something that I've
56:00
been trying to focus on more in my life since I have the
56:03
opportunity. But are there any sort of
56:05
charitable or nonprofit efforts that you support or you
56:08
encourage others to explore? I know that's something we
56:10
didn't get a lot of time for today, but is part of your life.
56:14
So right now, the charitable things that I've been involved
56:20
in on hiatus, which is, yeah, a little unfortunate to say.
56:24
But for the last 10 years, I've been working with a coffee
56:29
producer who we've been buying from in Rwanda.
56:32
And we have run a really small grassroots charity out in the
56:38
western part of Rwanda in Karongi and where his coffee
56:42
washing station is. And it was a project we call the
56:47
Kotesi Project. The the basic premise being that
56:52
so much of the smallholder farmer economy and domestic
56:59
economy was based upon selling cherries and sold cherries.
57:05
And it went well. They didn't sell cherries and it
57:07
went badly. And I got approached by a coffee
57:10
festival in Manchester about 10 or 11 years ago to say we want
57:16
to donate our door sales, our ticket sales to a grassroots
57:22
coffee project that really benefits coffee farmers.
57:27
What do you think we should do? And I said, I've got absolutely
57:30
no idea, but I make it easy. Who runs a washing station in
57:35
Rwanda? Who who I visit, you know,
57:38
occasionally I reckon he'll know.
57:40
And So what he put forward was that there's a really well
57:43
established program in or, or approach in Rwanda called a
57:47
Gorinka program, which is where you take funds and you buy dairy
57:51
cows and you gift those dairy cows to small farming
57:55
households. The the cows produce manure free
58:01
organic fertilizer for your coffee trees that produce milk
58:05
that you can either use for nourishment for your family or
58:08
you can sell the milk for a cash benefit into the household.
58:14
And under the right conditions, cows produce more cows.
58:18
So we started that program as a one off about 11 years ago with
58:25
a couple 100 bucks and we bought free cows or something like
58:29
that. And then my wife really
58:32
encouraged me to like put more effort into it and to try and,
58:35
and grow the program a bit. So over the the next 10 years or
58:39
so, we raised, I don't have the numbers right in front of me,
58:41
but we raised somewhere around like $80,000 by working with
58:45
different roasters around the world, taking the Gotesi green
58:49
coffee, giving the green coffee to the roaster and saying sell
58:55
the coffee as roasted coffee. You keep what you need to cover
58:59
your costs and whatever you can contribute back into the program
59:02
we'll then use to buy dairy cows.
59:05
We then had the support of RTC, which is the Rwanda Trading
59:09
Company, who are the exporter of the coffee, who backed up the
59:12
program with veterinarian support for for the cows that
59:18
were put in place and building structures, sending the vet
59:21
around to make sure that the cows are doing well.
59:23
We got up to the point of like 90 to 100 cows purchased and
59:28
donated into this community. Like there's a lot of cows in
59:30
this community now. It got to the point where there
59:33
were so many cows each year that we actually took most of the
59:37
funds to put towards buying cows.
59:39
And then we also bought health insurance for 100 of the poorest
59:44
farmers each year in that area as well.
59:48
So when COVID hit, the fact that 3-4 hundred of these poorest
59:52
farmers had health insurance that they didn't have previously
59:56
was like a massive, a massive boon.
1:00:00
And we ran that program for about 10 or 11 years.
1:00:04
And and as green coffee prices start to climb, as cost of
1:00:11
living started to get tougher, we started to find it harder and
1:00:14
harder to get the philanthropic. Response from the rosters that
1:00:19
we're working with to keep the program going and we're really
1:00:23
at a tipping point there of needing to commit a lot more
1:00:27
time and energy to the program to run it or to put it into
1:00:32
hiatus and say there is an opportunity here.
1:00:34
There's work that we want to do, but we don't know exactly what
1:00:37
it is right now. So rather than going through the
1:00:40
motion and I think using up goodwill that you know, exists
1:00:46
in our roster network, how do we sit back on this for a little
1:00:51
while and and think about what we want to do with it next?
1:00:54
But that was a project that I was really proud to have been
1:00:58
involved in and to help bring to life and make a huge difference
1:01:03
to the, the lives of these coffee farmers.
1:01:07
There's also a really big day in the community when the, the cows
1:01:10
were presented and usually the mayor of the, the region would
1:01:13
come and help do the presentations and it was pretty
1:01:16
amazing. Other charitable projects.
1:01:22
Reach out to me. Hit me up.
1:01:23
I'm, I'm interested to hear, you know what we can do that that
1:01:27
would be supportive. I mean, I just like the idea of
1:01:31
of finding a small area where you really see your impact.
1:01:34
There's a lot of it. It's a reinforcing activity,
1:01:38
right? Because you see the people and
1:01:39
you see, you get to know them and you see the how it impacts
1:01:42
their lives and makes it, I don't want to say worth doing
1:01:47
it. It's all worth doing.
1:01:48
You know, whether it's writing a check or it's showing up and
1:01:50
volunteering, whatever it is, there's benefit there.
1:01:53
But when you can really, you know, spend time year after year
1:01:56
with a group, you, you really get to build relationships.
1:01:59
It's no different than building relationships at the coffee
1:02:02
shop. I agree.
1:02:03
What did I miss today? Anything that we wanted to say
1:02:06
that you just didn't get a chance to.
1:02:09
Not not that comes to mind immediately, but I do feel like
1:02:11
we could we could have talked for three or four hours pretty
1:02:15
easily. I feel like there's a lot in
1:02:17
your experience and background that would be really interesting
1:02:20
to unpack to. Well, I'm happy to answer any
1:02:23
questions off air. I think the people that listen
1:02:25
to the show have heard me talk enough today.
1:02:28
I I certainly appreciate your time here and I'm excited to
1:02:32
share all the links to the Aero Press Championships, to field
1:02:36
work, all the other things we've been talking about.
1:02:38
Everyone listening, you'll find them in the podcast show notes
1:02:41
in our newsletter, which goes out every week from
1:02:44
coffeepeoplepodcast.com. And just a reminder, our
1:02:48
presenting sponsors, Rostar Coffee Packaging.
1:02:51
They've enabled us to tell these stories and we're eternally
1:02:54
grateful for it. Tim, thanks for being here.
1:02:57
To everyone else, please tip your baristas and be sure to
1:03:00
drink a coffee. Thanks for running.