Latest / The Grounded Show / Lobos Coffee Roasters #130

Transcript

Lobos Coffee Roasters #130 · The Grounded Show

• 0:00
  Speaker 1: We're to do Everybody were back again episode one of
• 0:04
  Speaker 1: the Grounded Show. You already know, man, Joe's not here today.
• 0:08
  Speaker 1: He's under the weather man. He's been sick for the
• 0:09
  Speaker 1: past couple of weeks. Actually, that's why we didn't drop
• 0:12
  Speaker 1: an episode last week. But he's getting better and he'll
• 0:14
  Speaker 1: be back by next week. So definitely make sure y'all
• 0:17
  Speaker 1: sending him some well wishes because he's been going through it.
• 0:19
  Speaker 2: Man.
• 0:20
  Speaker 1: But I'm excited right now. Man, this has been kind
• 0:23
  Speaker 1: of a long time coming. We're here with the gentleman
• 0:26
  Speaker 1: from Lobo's Coffee Roasters.
• 0:27
  Speaker 3: What's up for everybody on Pablo?
• 0:30
  Speaker 1: Yeah, man, this is actually a dope spot here. You're
• 0:34
  Speaker 1: technically in winter.
• 0:35
  Speaker 3: Park, right.
• 0:36
  Speaker 2: It's called Autumnbond Park, Autumn Barn partween Winter Park and
• 0:39
  Speaker 2: Baldwin Park Current Drive in Winter Park Road.
• 0:42
  Speaker 1: Okay cool, Yeah, but yeah, I remember the first time
• 0:45
  Speaker 1: that I came out here the location, like, grab me
• 0:48
  Speaker 1: right away, you know what I'm saying, y'all here on
• 0:50
  Speaker 1: this corner. It's a nice big spot. It looks super
• 0:52
  Speaker 1: dopew how much did that factor into getting this spot?
• 0:57
  Speaker 4: Loads? You know, it took us probably about a year
• 1:01
  Speaker 4: and a half to actually find the location, and we
• 1:04
  Speaker 4: jumped from the district to Lake Ivan Hall. This one
• 1:09
  Speaker 4: came up. It wasn't ideal. It was a previous gas
• 1:14
  Speaker 4: station and Atlanta wanted to keep it as a gas station,
• 1:17
  Speaker 4: but he eventually changed his mind and here we are.
• 1:21
  Speaker 1: So like y'all had to do the conversion from the
• 1:24
  Speaker 1: gas station to this now where yeah.
• 1:27
  Speaker 4: We yeah, that was that's a story on the zone.
• 1:31
  Speaker 2: So this this used to be a gas station, was
• 1:33
  Speaker 2: abandoned for a couple of years, and basically it's it's
• 1:39
  Speaker 2: everything happens for a reason. This was the fourth location
• 1:41
  Speaker 2: we started negotiating since his idea to actually breaking ground.
• 1:48
  Speaker 2: We negotiated three other locations and they all fell through
• 1:51
  Speaker 2: for one reason or another. And then this one was
• 1:55
  Speaker 2: a handshake deal that the owner honored and you know,
• 2:01
  Speaker 2: he kept it real with us. It was like, you know,
• 2:03
  Speaker 2: we got to deal with him. If if they fall through,
• 2:05
  Speaker 2: then we'll go with someone else. But he gave us
• 2:08
  Speaker 2: a shot. A lot of people don't realize how you're
• 2:11
  Speaker 2: up against the bigger, bigger brands and the bigger companies
• 2:14
  Speaker 2: that want the space too. Because if it makes sense
• 2:16
  Speaker 2: for us, it makes sense for Starbucks.
• 2:18
  Speaker 3: Right, So.
• 2:20
  Speaker 2: Basically this was the fourth one that we were under
• 2:23
  Speaker 2: contract for and we signed a deal.
• 2:27
  Speaker 3: We took the tanks out of.
• 2:28
  Speaker 2: The ground, we had to pull the pumps out, the
• 2:30
  Speaker 2: park a lot, repave everything.
• 2:34
  Speaker 3: It used to look a lot different here.
• 2:36
  Speaker 1: Sidewalks, parking for environmental impact studies.
• 2:41
  Speaker 5: Yeah.
• 2:41
  Speaker 3: If a question starts with did you have to pay
• 2:44
  Speaker 3: for it? The answer is probably yes. Bro.
• 2:46
  Speaker 1: That's definitely something that I learned with like starting a business,
• 2:50
  Speaker 1: just all the extra random stuff that the city or
• 2:53
  Speaker 1: the county will throw at you. They'll tell you something
• 2:56
  Speaker 1: one day, they'll change the story the next two days
• 2:59
  Speaker 1: or something like that. Yeah, I know I told you this,
• 3:01
  Speaker 1: but now you.
• 3:01
  Speaker 2: Can do it like this. Yeah, at the end, they'll
• 3:04
  Speaker 2: flip it on you. And it's crazy because there was
• 3:07
  Speaker 2: already sidewalks here. They made us rip them out and
• 3:10
  Speaker 2: put new ones. There was already parking, they made us repay,
• 3:14
  Speaker 2: you know, like it's just crazy. They called that somewhere
• 3:16
  Speaker 2: like hey, that that the incline is six degrees and
• 3:19
  Speaker 2: it can't be bigger than four.
• 3:21
  Speaker 3: And you're like, come on.
• 3:22
  Speaker 2: Man, like it's just me and him, like we don't
• 3:26
  Speaker 2: really got all these funds to be doing that.
• 3:29
  Speaker 1: Man, when when we opened the nails on me and
• 3:32
  Speaker 1: my wife, same thing, bro, Like I had a nice
• 3:35
  Speaker 1: little nest that I had saved for all the stuff
• 3:38
  Speaker 1: that wouldn't pop up that was gone, you know what
• 3:41
  Speaker 1: I mean, money for others nowhere, Like it was crazy
• 3:45
  Speaker 1: number you finished.
• 3:47
  Speaker 4: Different saw in that aspect, you know, uh, you know
• 3:50
  Speaker 4: my background's restaurants and no tolls over twenty years. That
• 3:55
  Speaker 4: does not compare to being an entrepreneur or business owners,
• 4:00
  Speaker 4: completely different skill sets. Just like you said, you you
• 4:04
  Speaker 4: have to come up with all these items and environmental
• 4:06
  Speaker 4: studies that you didn't know even like knew what it was.
• 4:09
  Speaker 4: And you have to learn quick because when when you
• 4:12
  Speaker 4: flipped the script from working for someone else working on
• 4:15
  Speaker 4: your own, time is money and.
• 4:18
  Speaker 1: You got to figure it out. Ain't nobody else going
• 4:20
  Speaker 1: to figure it out?
• 4:21
  Speaker 4: Yeah? Buck starts with you. So you know we were
• 4:23
  Speaker 4: one of the times, one of those times that we
• 4:26
  Speaker 4: had time and money was our grease trap. You know,
• 4:29
  Speaker 4: that was something that wasn't a planned for or at
• 4:32
  Speaker 4: least that big of an item which was like four
• 4:36
  Speaker 4: times more expensive, don't we anticipated?
• 4:39
  Speaker 3: But wait, you got ahead of me.
• 4:40
  Speaker 2: So what I was telling you was So we ripped
• 4:42
  Speaker 2: the tanks out of the ground and you know, start construction.
• 4:47
  Speaker 2: Call it like February twenty twenty, and two weeks later
• 4:51
  Speaker 2: COVID happens. So yeah, yeah, yeah, we got We were
• 4:58
  Speaker 2: just started. We were like two weeks, three weeks into it.
• 5:02
  Speaker 2: We just got our funding from the SBA. Like we
• 5:06
  Speaker 2: had already spent a ton of money, we had already
• 5:08
  Speaker 2: locked in everything. We just looked at each other and like,
• 5:10
  Speaker 2: what do we do? Like we quit now, like nothing
• 5:14
  Speaker 2: ever happened. We just had to keep going. We couldn't
• 5:16
  Speaker 2: give up. Finally we opened in December that year.
• 5:19
  Speaker 1: That's crazy.
• 5:20
  Speaker 3: Yeah, over a year and.
• 5:24
  Speaker 1: That's insane. I know, I know when the whole COVID
• 5:27
  Speaker 1: thing happened. I just happened to find out after the
• 5:30
  Speaker 1: fact that the sign shop is an essential business.
• 5:33
  Speaker 3: So they opened.
• 5:36
  Speaker 1: People had to come get like their COVID signs.
• 5:38
  Speaker 2: Yeah for us business wise, some people did good.
• 5:41
  Speaker 3: Yeah, my old corporate job, they're great.
• 5:44
  Speaker 1: Yeah, that's that's that's a crazy thing because you can't
• 5:47
  Speaker 1: even plan for that because.
• 5:48
  Speaker 3: That doesn't even matter nowhere.
• 5:50
  Speaker 1: That happens once every hundred years, and then you just
• 5:52
  Speaker 1: SMA through it. That's crazy. So aside from from the
• 5:59
  Speaker 1: headache stuff, like what made y'all like get into this
• 6:02
  Speaker 1: kind of field, you know, the coffee and everything, Like,
• 6:05
  Speaker 1: what was the thing that made you say, let's put
• 6:08
  Speaker 1: a brick and mortar location of this?
• 6:10
  Speaker 3: Like this was his idea he brought.
• 6:13
  Speaker 2: I mean, we've been for ins since like we were young,
• 6:16
  Speaker 2: and he brought me the idea back maybe like ten
• 6:20
  Speaker 2: years ago now, and we'd always talk about it and
• 6:23
  Speaker 2: we help each other out working through different issues of it.
• 6:26
  Speaker 2: Like eventually I went from talking about it to actually investing.
• 6:31
  Speaker 2: And it took us six years to open from idea
• 6:34
  Speaker 2: to us opening the door.
• 6:36
  Speaker 4: So you're planning with your own money, you're going to
• 6:38
  Speaker 4: make sure you're.
• 6:39
  Speaker 1: Right right, So what was the what was the thing
• 6:42
  Speaker 1: in your head that just kept that idea like at
• 6:44
  Speaker 1: the forefront and made it something that you just knew
• 6:47
  Speaker 1: you had to see all the way through.
• 6:49
  Speaker 4: I was in a point of my life where I
• 6:51
  Speaker 4: had a window of opportunity to take the leap without
• 6:55
  Speaker 4: having to risk much. You know now different, you know,
• 7:00
  Speaker 4: and especially for for Pablo, you know, we both have kids,
• 7:04
  Speaker 4: so it's you know, it's we're doing a lot for
• 7:07
  Speaker 4: them and building for their future. But we had a
• 7:10
  Speaker 4: winn an opportunity and thought, you know, we could do this.
• 7:13
  Speaker 4: Like I said, twenty years experience of you know, running
• 7:16
  Speaker 4: restrooms and hotels gave me the confidence that we could
• 7:20
  Speaker 4: operate it. Again being an entrepreneur, that's something different.
• 7:24
  Speaker 1: Yeah, So did you get the idea of like basing
• 7:27
  Speaker 1: it off coffee, like from your experience in the restaurant business.
• 7:30
  Speaker 4: So yeah, so my family actually grows coffee, grew Oh yeah,
• 7:33
  Speaker 4: so my family actually grew coffee and Panama. So I
• 7:37
  Speaker 4: was you know, knew about it, but we left when
• 7:41
  Speaker 4: I was young. But you know, the idea was there.
• 7:47
  Speaker 4: We actually went back and tried to look at the
• 7:49
  Speaker 4: actual farming of the of the coffee. No farmer man.
• 7:54
  Speaker 4: Farming's hard, you know. My my my skill sets were
• 7:57
  Speaker 4: the retail you know, end customer. So just kind of
• 8:01
  Speaker 4: that's why it took so long. You know, where where's
• 8:03
  Speaker 4: that process go? But a lot of those still suck
• 8:06
  Speaker 4: with us today. You know, we deal with door to farms.
• 8:08
  Speaker 4: You know, we have a connection with Cadawa. Are not
• 8:11
  Speaker 4: a Papa New Guinea, our peabury apolloment a connection with
• 8:16
  Speaker 4: with a farmer, you know. So so that was still
• 8:19
  Speaker 4: a lot of how we started and how we thought
• 8:21
  Speaker 4: about coffee and and and getting it from the source,
• 8:25
  Speaker 4: trying to get the best item that we can and
• 8:27
  Speaker 4: obviously get you know, giving that to our customers.
• 8:30
  Speaker 1: Did you guys go check out the farms? How was
• 8:33
  Speaker 1: that experience? You know?
• 8:35
  Speaker 3: I A.
• 8:35
  Speaker 4: Paulo was the one that really had our first initial farm.
• 8:39
  Speaker 2: Because right when we started this idea, as we're getting going,
• 8:43
  Speaker 2: my wife's grandfather, he's done a lot of business in
• 8:46
  Speaker 2: Central America. He's like, hey, I know a coffee farmer
• 8:49
  Speaker 2: nicaragu will come down. So I went down there and
• 8:52
  Speaker 2: we met and that ended up being one of our
• 8:54
  Speaker 2: biggest partners. And they they really they sent us a
• 8:57
  Speaker 2: bunch of coffee on the arm at first that we
• 8:59
  Speaker 2: couldn't pay for front, but just to lock in a
• 9:01
  Speaker 2: good price and get a good size and paid them
• 9:03
  Speaker 2: as we went.
• 9:04
  Speaker 3: You know.
• 9:04
  Speaker 2: It's those kind of relationships that kind of help help
• 9:07
  Speaker 2: make this happen, because without it, you know, it's tough.
• 9:10
  Speaker 1: Yeah, there's definitely something that I learned with the business too,
• 9:14
  Speaker 1: Like those little little helpful hands along the way they
• 9:17
  Speaker 1: go along way and when you're in them buns or
• 9:21
  Speaker 1: you're just in the point where you're like, man, is
• 9:23
  Speaker 1: this ever gonna come together? Like it's like one of
• 9:25
  Speaker 1: those things where sometimes that hand coming out is like everything,
• 9:29
  Speaker 1: you know, right, Like you don't even know how you
• 9:30
  Speaker 1: would have got past that stage if that hand wasn't
• 9:33
  Speaker 1: there at the time.
• 9:34
  Speaker 4: I'll be I'll be quite honest, like, uh, you know,
• 9:38
  Speaker 4: working in the restaurant field, I kind of I kind
• 9:41
  Speaker 4: of got that from them, that you know, you make
• 9:43
  Speaker 4: friends with other people in restaurants because you never know,
• 9:45
  Speaker 4: you know what's going to happen, And it kind of
• 9:47
  Speaker 4: helped me here. Actually Matt Jared from Lineage obviously one
• 9:52
  Speaker 4: of our direct combetitors, but there was one time that
• 9:56
  Speaker 4: our machine went down, our special machine went down, and
• 9:58
  Speaker 4: we didn't have a part. I'm you know what, I'm
• 10:02
  Speaker 4: gonna call someone in the restaurant. They're not going to
• 10:05
  Speaker 4: have that part. Actually, he actually luckily had it. So
• 10:08
  Speaker 4: building those relationships and luckily enough that he's been very
• 10:12
  Speaker 4: gracious is great. And but like he mentioned to me,
• 10:16
  Speaker 4: you know, tied risers off boats and uh and and
• 10:21
  Speaker 4: whenever the in the pint or whatever the case may
• 10:22
  Speaker 4: be we help them out. But that's that's what it
• 10:25
  Speaker 4: comes down to it because we're all in the same field.
• 10:29
  Speaker 4: But yeah, you'll be surprised of the people that reach out,
• 10:32
  Speaker 4: the people that are going to be there help you out.
• 10:35
  Speaker 4: You know, running in a business as you as you
• 10:37
  Speaker 4: know it, it's tough. It's not easy, and it's it's
• 10:41
  Speaker 4: really hard to express, you know. People people always say
• 10:44
  Speaker 4: like it's hard. Yes, it's it's just not that it's
• 10:47
  Speaker 4: just I guess the overwhelming's stress making sure that your
• 10:50
  Speaker 4: team is getting taken care of, you know, making sure
• 10:52
  Speaker 4: that you have the right product. You know, just everything
• 10:55
  Speaker 4: is just I can't say that hard or stress was
• 10:59
  Speaker 4: the right way. It's just a different level. I never
• 11:02
  Speaker 4: had this working for someone else.
• 11:05
  Speaker 1: And how because you kind of touched on something there.
• 11:11
  Speaker 1: There is a big stress when you work for somebody.
• 11:15
  Speaker 1: But for some reason, the stress that comes with working
• 11:19
  Speaker 1: for yourself is better, at least to me. Like it's
• 11:21
  Speaker 1: like I I'd rather that stress than the stress of
• 11:25
  Speaker 1: like answering to somebody all the time.
• 11:28
  Speaker 2: That means you've seen that mean that that's it says
• 11:30
  Speaker 2: like entrepreneurship, it's like quitting forty hours a week, so
• 11:35
  Speaker 2: you can work one hundred hours a week, right, right?
• 11:39
  Speaker 2: So yeah, I mean at the end of the day,
• 11:42
  Speaker 2: it's your time. You're you're fighting for in times, the
• 11:45
  Speaker 2: only asset you have, So why why I give it
• 11:49
  Speaker 2: to someone else?
• 11:49
  Speaker 1: Yeah? Exactly. Yeah, that's a good point, man, because when
• 11:53
  Speaker 1: you when you're going crazy trying to figure out what
• 11:55
  Speaker 1: you're doing in your day to day life or your
• 11:57
  Speaker 1: job and everything, but then you go home and it's
• 11:59
  Speaker 1: kind of like, like like you said, you're doing it
• 12:01
  Speaker 1: for somebody else, and you're giving your time and your
• 12:04
  Speaker 1: energy and your you know, your ideas and your creative
• 12:07
  Speaker 1: process whatever it is. You're doing it to build something else.
• 12:11
  Speaker 1: Is different when you're doing it to build your own
• 12:13
  Speaker 1: thing and get your thing published and running in a
• 12:16
  Speaker 1: way that you should you know that you feel like
• 12:18
  Speaker 1: it should be.
• 12:19
  Speaker 4: You know that's the idea. Right Yeah. And listen. I
• 12:22
  Speaker 4: I went and had dinner at my old restaurant with
• 12:25
  Speaker 4: my son, maybe like two years ago, and someone I
• 12:29
  Speaker 4: had my hat on and I said Locals Coffee Rolls
• 12:32
  Speaker 4: was on there or my shirt. I forgot what I had.
• 12:34
  Speaker 4: Some lady came up to me like, oh my god,
• 12:36
  Speaker 4: we love it. Thank you so much. It's it's fantastic.
• 12:38
  Speaker 4: We love your cover. And I'm sitting there, like, what's
• 12:40
  Speaker 4: going on here? I'm having dinner with my son. Some
• 12:43
  Speaker 4: ladies is coming up to me and saying, you know,
• 12:45
  Speaker 4: those those are the little things that that really kind
• 12:49
  Speaker 4: of get you kind of over it and keep on going.
• 12:52
  Speaker 4: You're actually the idea that you had in your head.
• 12:54
  Speaker 4: People are actually enjoying. You're enjoying you see other people.
• 12:58
  Speaker 1: And it's dope because obviously you were discussing your family
• 13:01
  Speaker 1: and Panama that that had roasted coffee and you kind
• 13:05
  Speaker 1: of have a memory of that from when you were
• 13:06
  Speaker 1: a kid. And do you go by Juan or Pablo
• 13:10
  Speaker 1: like to everybody because Pablo, I always call you Juan.
• 13:16
  Speaker 2: Nobody only the irs calls me one. It's like problem
• 13:22
  Speaker 2: is my middle name. Maybe it just calls me Pablo.
• 13:25
  Speaker 2: Juan is like government, work, school. Maybe it's about it.
• 13:30
  Speaker 1: But oh yeah, But before I went on that tangent,
• 13:33
  Speaker 1: I wanted you to kind of say what you said
• 13:34
  Speaker 1: earlier because I thought it was pretty dope. When we
• 13:36
  Speaker 1: were setting up, you were just kind of talking about
• 13:38
  Speaker 1: like how much people have a connection to coffee and
• 13:41
  Speaker 1: they don't really realize it, you know what I mean?
• 13:43
  Speaker 2: Yeah, I mean it's the one thing that people It
• 13:46
  Speaker 2: set your mood for the whole day, right, Like if
• 13:49
  Speaker 2: you mess up someone's coffee, we know it can really
• 13:52
  Speaker 2: throw off their day.
• 13:53
  Speaker 3: So what we do here is kind of important.
• 13:55
  Speaker 2: And we have we've gotten reviews like you know, my
• 13:57
  Speaker 2: coffee was hot and like that or something, you know,
• 14:01
  Speaker 2: and it's something very personal to people. Like people make
• 14:05
  Speaker 2: their coffee their way and they do it like that
• 14:07
  Speaker 2: all the time and rarely step out of that comfort
• 14:10
  Speaker 2: zone or that that you know lane. So right, so
• 14:17
  Speaker 2: like exactly, like my mom will come see me, she
• 14:19
  Speaker 2: drives up from Miami, and one of the bags she
• 14:21
  Speaker 2: brings with hers her own coffee machine or her own
• 14:24
  Speaker 2: freaking laya. You know what I'm saying, Like, Mom, you
• 14:28
  Speaker 2: know whose house you coming to?
• 14:29
  Speaker 3: Like, how could you do this too? She's like no,
• 14:32
  Speaker 3: it's okay, you.
• 14:33
  Speaker 1: Know, Like so now that's how would be too. Whenever
• 14:36
  Speaker 1: we travel, like you know, hotels and even on the cruise,
• 14:40
  Speaker 1: Bro will bring like a little bustello.
• 14:42
  Speaker 2: Yeah yeah, and people like what they like, you know
• 14:44
  Speaker 2: what I mean? Yeah, the people like what they like,
• 14:46
  Speaker 2: And I don't you can't blame them for it. You know,
• 14:48
  Speaker 2: it sounds one thing you do every day. You know,
• 14:51
  Speaker 2: if I don't get to have coffee every day, but
• 14:54
  Speaker 2: I know if I had a coffee that morning in
• 14:57
  Speaker 2: my way like where I get to just sit at
• 14:59
  Speaker 2: my couch, i didn't have it, you know, I know
• 15:01
  Speaker 2: it's going to be a good start to my day.
• 15:02
  Speaker 1: And something that you made me think about why you
• 15:05
  Speaker 1: was talking just now, is like there's so many people
• 15:07
  Speaker 1: that they just like from the night before, they're looking
• 15:10
  Speaker 1: forward to their trip to wherever they're going to have
• 15:12
  Speaker 1: their morning coffee to set off their day. Like you said,
• 15:15
  Speaker 1: if it doesn't go the way that they want it,
• 15:17
  Speaker 1: it'll almost like set the day off.
• 15:19
  Speaker 2: Right, its exactly, and then everything ripples from their day,
• 15:24
  Speaker 2: you know, Right, So we get that here like we've been.
• 15:28
  Speaker 2: I've been to coffee shops that won't give you sugar
• 15:31
  Speaker 2: or won't do a certain thing, and it's just like,
• 15:34
  Speaker 2: well they're trying to change customer habits or and everybody
• 15:37
  Speaker 2: has their thing. Here, we try and just accommodate the
• 15:40
  Speaker 2: customer and make sure that we're able to deliver it
• 15:42
  Speaker 2: the same way each time and their way and on time.
• 15:46
  Speaker 3: Pretty much.
• 15:46
  Speaker 1: Yeah, no, I feel that we're definitely going to get
• 15:49
  Speaker 1: into like the specifics of the kind of coffee you
• 15:52
  Speaker 1: guys do, and the coffee here and everything towards the end.
• 15:56
  Speaker 1: But what's something and not necessarily just like specifically business wise,
• 16:02
  Speaker 1: but just in general, like what's something with either the
• 16:05
  Speaker 1: coffee or just in the day to day or just
• 16:06
  Speaker 1: dealing with people something that you kind of caught you
• 16:08
  Speaker 1: off guard, like that was like, Oh, I kind of
• 16:10
  Speaker 1: didn't expect to deal with this or to have to
• 16:14
  Speaker 1: learn this, or you know what I mean, Like for example,
• 16:18
  Speaker 1: like for me, I never thought, like until I talk
• 16:21
  Speaker 1: to you just now, how much people look forward to
• 16:22
  Speaker 1: that morning coffee. So it's like it's a small thing,
• 16:25
  Speaker 1: but it's a lot of pressure. Yeah, what I mean,
• 16:27
  Speaker 1: it's like you're getting somebody in the mood for their
• 16:30
  Speaker 1: day basically, you know what I mean.
• 16:32
  Speaker 2: I don't think people realize how much has to go
• 16:34
  Speaker 2: right for that to taste the way it does every time,
• 16:38
  Speaker 2: the same way I mean, you're talking about something that
• 16:41
  Speaker 2: comes off a tree that can be one of several
• 16:43
  Speaker 2: hundred strains of type of beans. Right then at the
• 16:46
  Speaker 2: same time, they got to be grown in similar conditions,
• 16:51
  Speaker 2: same amount of rain water, same around of temperature, all
• 16:53
  Speaker 2: of that to kind of duplicate it. Once the actual
• 16:56
  Speaker 2: bean comes off the tree, the process to get it
• 16:58
  Speaker 2: to your cup is not just easy.
• 17:00
  Speaker 3: You know, there's a.
• 17:01
  Speaker 2: Lot of steps that have to happen in between to
• 17:04
  Speaker 2: make it taste the way it does and correctly do it.
• 17:07
  Speaker 2: So everything from picking the bean off the tree to
• 17:12
  Speaker 2: drying it, to fermenting it, drying it, even you know,
• 17:15
  Speaker 2: sorting it and packing it. And once we get it here,
• 17:18
  Speaker 2: then we got to roast it. You see that machine
• 17:20
  Speaker 2: back there, Yeah, that's a big pretty much like a
• 17:24
  Speaker 2: big coffee of it. And even the temperatures you give
• 17:27
  Speaker 2: it while you're roasting, how fast the heats up and
• 17:29
  Speaker 2: things like that, what temperature you take it out all
• 17:33
  Speaker 2: affects the flavor of the coffee. So if you don't
• 17:36
  Speaker 2: do that the same wayge time, it's gonna taste different.
• 17:38
  Speaker 3: People may not like it as much. So and that's
• 17:42
  Speaker 3: just the beginning.
• 17:42
  Speaker 2: Right then you got behind the bar of them actually
• 17:45
  Speaker 2: taking it and turning that bean into a drink, and
• 17:47
  Speaker 2: that's a whole different process. So, you know, with nothing else,
• 17:51
  Speaker 2: people need to appreciate just a little bit more when
• 17:53
  Speaker 2: it's done the right way, like how much work it
• 17:56
  Speaker 2: goes through the whole chain to make that final product
• 18:00
  Speaker 2: takes that way.
• 18:02
  Speaker 4: Just to add on to that, we've had guests multiple
• 18:06
  Speaker 4: times come back and say, hey, do you have your
• 18:07
  Speaker 4: expression roast? You know, it's not a particular being, it's
• 18:11
  Speaker 4: just you know, our blend that we have that created
• 18:13
  Speaker 4: the EXPRESSI ROAs. So now you know things are of
• 18:16
  Speaker 4: our control. We can't get a particular coffee and and
• 18:19
  Speaker 4: all of a suddenly, now it's completely changed.
• 18:21
  Speaker 3: You know.
• 18:22
  Speaker 4: Right now we're actually serving a single origin from Brazil
• 18:25
  Speaker 4: as our trust because it's on our spressive bland. But
• 18:27
  Speaker 4: it feels really really good as a single origin. But
• 18:29
  Speaker 4: people still come back and say, do you have your
• 18:31
  Speaker 4: expression blank?
• 18:32
  Speaker 2: Wow?
• 18:33
  Speaker 4: You know it's like.
• 18:35
  Speaker 3: I can't.
• 18:35
  Speaker 4: I don't have it, you know, but that's what they're
• 18:37
  Speaker 4: kind of used to now. But yeah, going going towards
• 18:43
  Speaker 4: Paula saying, yeah, it's to get that in your cup
• 18:47
  Speaker 4: on a day to day basis, it's not easy to
• 18:51
  Speaker 4: take a lot of work.
• 18:52
  Speaker 1: So, for lack of a better example, is coffee like marijuana,
• 18:58
  Speaker 1: where you can lose a strain like like like if
• 19:03
  Speaker 1: they can't make that same strain anymore.
• 19:05
  Speaker 4: Coffee. Let's I'll put it to you this way. Coffee
• 19:08
  Speaker 4: is the most addictive drug in the world. Legally it is.
• 19:15
  Speaker 4: It does have side effects if you stop drinking it.
• 19:18
  Speaker 4: I'm not a big weak person. Some one air probably does.
• 19:23
  Speaker 4: Maybe I can take that.
• 19:27
  Speaker 2: There are strains of coffee, So, just just like any plant,
• 19:31
  Speaker 2: pretty much any fruit, there's different strains of it. So
• 19:35
  Speaker 2: a couple of popular strains. One of the more popular
• 19:40
  Speaker 2: ones wea So here's Geisha. We have one called Bourbon.
• 19:44
  Speaker 3: There are.
• 19:46
  Speaker 2: I mean, the list goes on and on, pacamaras, like
• 19:49
  Speaker 2: there's so many different under the Arabica show that that
• 19:54
  Speaker 2: would really the difference in taste is pretty big. But
• 19:58
  Speaker 2: also some are better for differ for processes. Yeah, and
• 20:02
  Speaker 2: this is kind of how I got sucked into this
• 20:03
  Speaker 2: whole thing, right, Like you end up you start with
• 20:06
  Speaker 2: a toe in the water, and then you start learning
• 20:08
  Speaker 2: and learning and learning. You're like, oh man, and then
• 20:10
  Speaker 2: before you know it, you're like you stop putting milk
• 20:13
  Speaker 2: in your coffee, and like, you know, I'm chewing on
• 20:16
  Speaker 2: beans trying to tell the difference between them and things
• 20:18
  Speaker 2: like that.
• 20:18
  Speaker 3: So it really grows on you.
• 20:20
  Speaker 2: And when you see the work that goes into it too,
• 20:23
  Speaker 2: because when you visit the farms, like we'll see we've
• 20:26
  Speaker 2: seen people like Legit bring their whole family to come
• 20:29
  Speaker 2: work the farm, like this is what they live off of. Yeah,
• 20:32
  Speaker 2: everything from the people who pick the trees to process it,
• 20:35
  Speaker 2: export it. Like so much work goes into it. It lets
• 20:38
  Speaker 2: you appreciate it a little bit more. And then you know,
• 20:42
  Speaker 2: you start seeing the competitions that happen and things like
• 20:44
  Speaker 2: that that it's just it's crazy.
• 20:46
  Speaker 1: Have you guys been to any of those or.
• 20:48
  Speaker 3: Like, yeah, we've been plenty of them.
• 20:51
  Speaker 2: I mean, there's so many different avenues that you can
• 20:53
  Speaker 2: compete in in coffee too. So we've gone to a few.
• 20:58
  Speaker 2: We've seen a couple of exposed and things like that,
• 21:00
  Speaker 2: and you know, hopefully make that stage one day and
• 21:04
  Speaker 2: a big one.
• 21:05
  Speaker 1: But right now we're just trying to do something that
• 21:07
  Speaker 1: you want to aim for.
• 21:09
  Speaker 2: Like, I mean, we we roast here, right, so I
• 21:12
  Speaker 2: don't see why we can't roast just as good as
• 21:14
  Speaker 2: the next guy. And we we are lucky enough to
• 21:17
  Speaker 2: have the relationship with farms directly. It's just a game
• 21:22
  Speaker 2: of size you know, when these farms and are giving
• 21:26
  Speaker 2: quality beings to bigger roasters, you got the bigger roasters
• 21:30
  Speaker 2: are buying them at crazy prices. I would say one
• 21:34
  Speaker 2: way that it's a similar is that you've got to
• 21:36
  Speaker 2: pay for quality, right And there's there's micro lots of coffee. Recently,
• 21:42
  Speaker 2: a micro a lot in Panama just set a record
• 21:44
  Speaker 2: for thirty thousand dollars for one kilo of coffee. Yeah,
• 21:50
  Speaker 2: so again there's not a lot of it. But and
• 21:53
  Speaker 2: then you know another terms, Yeah, I guess you know
• 21:56
  Speaker 2: you're buying bulk, you break it down and you distribute
• 21:58
  Speaker 2: and that sense, you know, I guess it's kind of similar.
• 22:03
  Speaker 1: So is it like, could you like lose a flavor
• 22:07
  Speaker 1: if they don't like preserve the.
• 22:09
  Speaker 2: Oh yeah, definitely definitely the right way, Oh yeah, oh yeah.
• 22:15
  Speaker 2: And again a lot of people have their hands on
• 22:18
  Speaker 2: it too, Like if you don't do something the right
• 22:20
  Speaker 2: way at the farm, you'll lose it. If you don't
• 22:22
  Speaker 2: do something the right way when you're shipping it, you'll
• 22:24
  Speaker 2: lose it. If we don't do something right here on
• 22:27
  Speaker 2: the roaster, we'll lose it. They don't do it right
• 22:28
  Speaker 2: over there, Like so many points along that chain before
• 22:31
  Speaker 2: you actually drink it, so many opportunities to lose that
• 22:35
  Speaker 2: flavor that that a lot of people got to do
• 22:39
  Speaker 2: their job the right way. Sometimes people get a coffee
• 22:42
  Speaker 2: and not here, somewhere else or maybe even here, they'll
• 22:45
  Speaker 2: get when they say, oh, this coffee is bitter, or
• 22:47
  Speaker 2: this coffee is this or that, and it could just
• 22:49
  Speaker 2: be something simple as the person behind the bar forgot
• 22:52
  Speaker 2: to adjust a grind or put too little water or
• 22:55
  Speaker 2: put too much water, or maybe you know, like anything
• 22:59
  Speaker 2: can happen, so a lot has to go right to
• 23:01
  Speaker 2: get it the right way.
• 23:03
  Speaker 1: But yeah, that's that's something that I definitely didn't think
• 23:05
  Speaker 1: about just how in depth it is. But that's that's
• 23:09
  Speaker 1: something that I noticed too, Like you know, doing the
• 23:13
  Speaker 1: sound shop thing and then doing the salon thing and
• 23:15
  Speaker 1: just bro everything is pretty much the same at the
• 23:19
  Speaker 1: end of the day, just as far as like if
• 23:20
  Speaker 1: you approach it the right way and you learn it
• 23:23
  Speaker 1: and you do the process the correct way, it's gonna work. Man.
• 23:27
  Speaker 3: I hope you're right, man, I hope.
• 23:30
  Speaker 1: You're like especially like for example, like in music, like
• 23:34
  Speaker 1: people are always looking for like a secret, you know
• 23:36
  Speaker 1: what I mean. And I've been working with this dude
• 23:38
  Speaker 1: recently that like he has a lot of credits, he's
• 23:41
  Speaker 1: you know, full time in music, has an amazing studio,
• 23:44
  Speaker 1: you know what I'm saying. And like when I hear
• 23:47
  Speaker 1: him talk about the way they approach the work, they're
• 23:50
  Speaker 1: not doing anything different than want anybody else. You know,
• 23:52
  Speaker 1: They're just being consistent and they're going to extra mile
• 23:55
  Speaker 1: and that's all it is to win, you know what
• 23:57
  Speaker 1: I mean. Like people always think there's this or that
• 24:00
  Speaker 1: or whatever. Like it's a thing that I learned when
• 24:02
  Speaker 1: I started making music too. Like you ask like, oh,
• 24:04
  Speaker 1: how you're going to get better, and people tell you
• 24:07
  Speaker 1: just record, and you kind of brush it off, like
• 24:09
  Speaker 1: he's not trying to give me the real secret. That
• 24:11
  Speaker 1: is the real secret. Say your record, you're gonna learn,
• 24:14
  Speaker 1: you're gonna get better. You're gonna you know, improve, You're
• 24:18
  Speaker 1: going to figure out, oh I can do this and
• 24:19
  Speaker 1: that with my voice, I can do this and that
• 24:21
  Speaker 1: with the song or whatever. And then you recording every
• 24:23
  Speaker 1: day for five years and you're gonna be way better
• 24:26
  Speaker 1: than that person that's just recording once every month or
• 24:29
  Speaker 1: something like that.
• 24:29
  Speaker 2: You know, it's the consistency I like to think is
• 24:34
  Speaker 2: what I mean, that's what people have told me. Obviously
• 24:36
  Speaker 2: I'm not there yet, but I think just showing up.
• 24:40
  Speaker 2: It's have to battle sometimes and you can't help but
• 24:43
  Speaker 2: to get better at it. But also the people don't
• 24:47
  Speaker 2: talk enough about how lucky you gotta get. Sometimes you've
• 24:49
  Speaker 2: got to get lucky. And we've gotten lucky. You know
• 24:52
  Speaker 2: that this wouldn't happened without a little bit of luck.
• 24:54
  Speaker 2: So you got to be in the right place at
• 24:56
  Speaker 2: the right time too, And you know, outside circumstances are
• 24:59
  Speaker 2: what they are. But if you're doing something you love
• 25:01
  Speaker 2: and you stick at it and you're doing it for
• 25:03
  Speaker 2: the right reasons, then that's the win right there.
• 25:07
  Speaker 3: You know, it's not some end.
• 25:09
  Speaker 2: Product that you'll be able to say, well, I made
• 25:11
  Speaker 2: a billion dollars off of this, no's you spent your
• 25:14
  Speaker 2: time doing what you wanted to do, and that's that's
• 25:16
  Speaker 2: where the value really comes.
• 25:17
  Speaker 1: And I think another thing that scares a lot of
• 25:19
  Speaker 1: people is like, to double your success, you gotta double
• 25:22
  Speaker 1: your failure. Yeah, they don't losing, they just want to
• 25:25
  Speaker 1: know what is going to be that thing that's going
• 25:27
  Speaker 1: to work. And it's like you might run through five
• 25:29
  Speaker 1: things that don't work to get to that thing. But
• 25:32
  Speaker 1: if you don't get through those five things first, you're good,
• 25:35
  Speaker 1: you know what I mean? But yeah, man, something that
• 25:39
  Speaker 1: I wanted to get you all insight on, just for
• 25:42
  Speaker 1: the people at home, Like, what's something that people can
• 25:45
  Speaker 1: do themselves with the stuff they already have, or even
• 25:49
  Speaker 1: just other things that they can add to their coffee
• 25:52
  Speaker 1: station to just make that experience a lot better, like
• 25:55
  Speaker 1: or even just common things that people do that like
• 25:58
  Speaker 1: they might not even know that they're doing, you know
• 26:00
  Speaker 1: what I mean.
• 26:01
  Speaker 3: I mean, I got mine.
• 26:02
  Speaker 4: Well here's what I tell anyone that walks through our doors.
• 26:07
  Speaker 4: First and foremost, we've had people come back and they
• 26:11
  Speaker 4: made their coffin literally come back and complain to me,
• 26:14
  Speaker 4: is like my coffee doesn't taste the same way as here. Well,
• 26:18
  Speaker 4: we did put thousand dollars piece of equipment, does clean
• 26:23
  Speaker 4: the water, reverse most of all that wonderful stuff that
• 26:25
  Speaker 4: most coffee shops have. So the first first thing that
• 26:30
  Speaker 4: you want to do and even talk to people here
• 26:32
  Speaker 4: now like they have been having our coffee. It's just
• 26:34
  Speaker 4: some may instead of using a filter water or tap,
• 26:38
  Speaker 4: especially in Florida, there's hard watery bottle of water that
• 26:42
  Speaker 4: you like avion loss, whatever the case can be. I
• 26:45
  Speaker 4: find this amazing water. It's a pH water out in California.
• 26:48
  Speaker 4: Amazing because ninety percent was in your cup is is water.
• 26:53
  Speaker 3: So start with that.
• 26:54
  Speaker 4: You know, you don't have to put it a full
• 26:55
  Speaker 4: you know, filtrationing system at the house. Start off with
• 26:59
  Speaker 4: your water. That and then if you want to start
• 27:02
  Speaker 4: tinkering grinder. You know, people get into it where they
• 27:06
  Speaker 4: buy the preble and the grinders are everything that the
• 27:09
  Speaker 4: second month's important thing beside your water. It's your grinder
• 27:13
  Speaker 4: for sure, hands down. Once you get those two, I
• 27:16
  Speaker 4: think you'll be fifty percent there what you want to
• 27:20
  Speaker 4: really get out of those coffees. And then obviously you know,
• 27:22
  Speaker 4: getting something locally roasted, simple origin. You know, then you
• 27:26
  Speaker 4: can start playing with what you want and what you
• 27:28
  Speaker 4: what you find.
• 27:29
  Speaker 1: That that's a great starting point though, because between the
• 27:31
  Speaker 1: water and the grinder, that's easy. Nobody could get that.
• 27:33
  Speaker 4: Yeah, and people just don't realize how important water is,
• 27:39
  Speaker 4: and it's super super important and a lot of things right,
• 27:41
  Speaker 4: and if you have matcha, if you have whatever, you know,
• 27:45
  Speaker 4: hot chocolate, it's super super important that that you get
• 27:48
  Speaker 4: that water right. And again what you like, what powder likes,
• 27:51
  Speaker 4: and what I like are probably completely different. He has
• 27:54
  Speaker 4: a different paltal than I do. He may have a
• 27:56
  Speaker 4: sour powder or sweet powder or spicy palette and I
• 27:58
  Speaker 4: have sole opposite, So he might I know that we
• 28:02
  Speaker 4: had this conversation. He loves we're getting. I love the
• 28:05
  Speaker 4: Papua New Guinea. I love the Brazil on espresso, and
• 28:08
  Speaker 4: I love the Papua New Guinea on a drip. But
• 28:11
  Speaker 4: I also love our expresso blend when we had it,
• 28:13
  Speaker 4: you know. So it's it's on what what, what you're
• 28:16
  Speaker 4: looking for, what you want out of it, what you got.
• 28:19
  Speaker 2: Yeah, I'm not gonna tell anybody to go invest in
• 28:21
  Speaker 2: a water filter, but you can just go to publics,
• 28:23
  Speaker 2: you know, those machines outside of publics, you know, we
• 28:27
  Speaker 2: know people in the coffee industry have tested all the
• 28:30
  Speaker 2: different bottle waters and all the different fancy machines and
• 28:33
  Speaker 2: this and that, and the machine outside of publics is
• 28:35
  Speaker 2: probably some of the best water for coffee and things
• 28:38
  Speaker 2: and cheaps two three bucks whatever, So that's that's the
• 28:42
  Speaker 2: I agree, that's a big step. But fresh roasted coffee
• 28:46
  Speaker 2: and hole being coffee is a big, big upgrade.
• 28:49
  Speaker 3: Period like, that's that's makes it different already pre ground.
• 28:56
  Speaker 2: If you can avoid pre ground, get you a nice grinder,
• 28:59
  Speaker 2: like Tony said, that's a good start. And no matter
• 29:02
  Speaker 2: how you make your coffee, that's always going to be
• 29:04
  Speaker 2: an upgrade if it's fresh ground. So that's that's a
• 29:07
  Speaker 2: big fresh roasted too. So you know if you're buying
• 29:10
  Speaker 2: from a local roaster like us, I mean there's tons
• 29:12
  Speaker 2: of them around any town, so it's it's going to
• 29:16
  Speaker 2: be an upgrade. And if they're care enough to fresh
• 29:18
  Speaker 2: roast it, they care enough about what they're selling you
• 29:21
  Speaker 2: to check the roast.
• 29:22
  Speaker 1: So definitely whole beans. So you're grinding it yourself, make
• 29:27
  Speaker 1: sure the water is good, and make sure you have
• 29:29
  Speaker 1: a good grinder. And with the grinder, I know that
• 29:33
  Speaker 1: there's like different settings like more corese fine, Like, how
• 29:37
  Speaker 1: do you know which.
• 29:38
  Speaker 2: That's a that's a whole class? No, I mean that's
• 29:42
  Speaker 2: exactly that. That's what's going to give you the taste
• 29:44
  Speaker 2: in your coffee. I can give you the same coffee
• 29:47
  Speaker 2: ground three different rate ways, and you're gonna taste it
• 29:50
  Speaker 2: different each way.
• 29:53
  Speaker 1: So is it not necessarily that one way is better?
• 29:57
  Speaker 1: It is just depending on how you want to taste.
• 29:59
  Speaker 2: Each No, each is going to have its own flow
• 30:03
  Speaker 2: to it, right, So some beans are more dense, other
• 30:06
  Speaker 2: beans are darker, you know, so that that's gonna let
• 30:10
  Speaker 2: the water flow through it at different speeds. And the
• 30:13
  Speaker 2: speed at which the water's flowing through is what's taking
• 30:16
  Speaker 2: out that coffee. I mean not to go nerd on you,
• 30:18
  Speaker 2: but so the more of it that you expose, the
• 30:23
  Speaker 2: slower the water is going to go through, because it's
• 30:25
  Speaker 2: going to pack up.
• 30:26
  Speaker 1: So something water pebbles versus sand.
• 30:30
  Speaker 2: Exactly exactly, and the pebbles might let the water flow
• 30:34
  Speaker 2: through faster because there's more space between them right where
• 30:37
  Speaker 2: the sand is compacked a little bit more. So the
• 30:39
  Speaker 2: water has to find ways to get through it. Same
• 30:41
  Speaker 2: way with coffee. So if you grind, if you find
• 30:44
  Speaker 2: a coffee that's pouring too slow for you, or it's
• 30:48
  Speaker 2: it's maybe tasting too bitter or too dark, loosen up
• 30:51
  Speaker 2: that grind a little bit, don't don't distract it so much,
• 30:54
  Speaker 2: and you'll notice the flavor change a lot. And this
• 30:58
  Speaker 2: is why I'm telling you, man, you start with a
• 31:00
  Speaker 2: one little question and you go down. I can talk
• 31:02
  Speaker 2: about grind tyes for a day, right, like it's it
• 31:05
  Speaker 2: it's crazy how how it changed the flavor on your coffee.
• 31:09
  Speaker 4: And this is kind of where people go down the
• 31:11
  Speaker 4: rabbit hole, you know, like they'll start off with the water,
• 31:13
  Speaker 4: then the grander than this and that, and then all
• 31:15
  Speaker 4: of a sudden you end up with a coffee shopping
• 31:17
  Speaker 4: you know what I'm saying. So so that's that's that's
• 31:22
  Speaker 4: that's that's the rabbit hole that that we're talking about.
• 31:26
  Speaker 4: But it is every little thing from you know, if
• 31:29
  Speaker 4: you want to go drip, if you want to go emerge,
• 31:31
  Speaker 4: and we'll Polo is saying, is right where we recommend
• 31:34
  Speaker 4: try to go find a local roasters because we're the
• 31:37
  Speaker 4: ones you know, density, elevation, uh variety, all that wonderful things.
• 31:44
  Speaker 4: And then all of a sudden we put them in
• 31:45
  Speaker 4: the bag. So it's a lot easier for you to
• 31:48
  Speaker 4: enjoy that coffee. Right, People say, well, you know, I
• 31:50
  Speaker 4: don't you know why am I going to buy this
• 31:52
  Speaker 4: back of Cobrew because we kind of formulated because of
• 31:55
  Speaker 4: those beans of the stuff that we gigged out on
• 31:57
  Speaker 4: the background. Yeah yeah, And the same thing with you
• 32:02
  Speaker 4: know Cobrew and Expressos, they're they're grounded differently completely. One
• 32:07
  Speaker 4: is an emerging process, the other ones drip through. So
• 32:11
  Speaker 4: there's a lot of formulaic items that we work at
• 32:14
  Speaker 4: the back, work with the team. They do a lot
• 32:16
  Speaker 4: of wonderful things. Because all the drinks that we have here, uh,
• 32:20
  Speaker 4: they're well balanced. We want to make sure you taste
• 32:22
  Speaker 4: the coffee. You want to make sure, you know, if
• 32:24
  Speaker 4: you really have a beautiful expresso shot that's pulled. It
• 32:30
  Speaker 4: should be sweet, it shouldn't be bitter, should be nice
• 32:32
  Speaker 4: and well balanced. You know, we've made some really good friends.
• 32:37
  Speaker 4: Remy out of Costa Rica World champion brist just showed
• 32:41
  Speaker 4: us so much and and and so you start picking
• 32:44
  Speaker 4: up on things and you start seeing really the differences.
• 32:47
  Speaker 4: And again people find people. Some people want cobraw, some
• 32:50
  Speaker 4: people want expresso, some people whatever the case would be.
• 32:53
  Speaker 4: Each each item is a rabbit hole that you go
• 32:56
  Speaker 4: down to from the machines to grinders, and it's just
• 32:59
  Speaker 4: crazy what you're going to get into. For those people
• 33:02
  Speaker 4: that really want to get into it.
• 33:04
  Speaker 1: You gouts ship as well, right yeah, yea.
• 33:05
  Speaker 2: We import from four different countries, so we offer coffee
• 33:09
  Speaker 2: from eight different countries here. For of those we go
• 33:12
  Speaker 2: directly to the farm for so like were working directly
• 33:17
  Speaker 2: with the farm. There's no middle man. The other four
• 33:19
  Speaker 2: we do work with a broker because we just don't
• 33:23
  Speaker 2: have those connections yet. But we're working on ganteaus so
• 33:25
  Speaker 2: like I had a couple of meetings last week with
• 33:27
  Speaker 2: people in Columbia that we're trying to go direct for
• 33:31
  Speaker 2: that one. So now we'll be at five out of
• 33:32
  Speaker 2: eight and just kind of grow that relationship. But we
• 33:35
  Speaker 2: got to sell a lot more too, because the only
• 33:37
  Speaker 2: way it's beneficial is if you're buying weight, Like you're
• 33:40
  Speaker 2: buying a lot of it, So if you don't go
• 33:43
  Speaker 2: through it in a year, now you're stuck on it.
• 33:45
  Speaker 2: Now you're taking a loss, or you've got to sell
• 33:48
  Speaker 2: it for less than you thought.
• 33:49
  Speaker 3: So we really got to know our quantities.
• 33:51
  Speaker 2: We really got to know our numbers so that we
• 33:54
  Speaker 2: don't buy too much, but we don't buy too little
• 33:56
  Speaker 2: because they only bring it once a year pretty much
• 33:58
  Speaker 2: or like Harved's happened.
• 33:59
  Speaker 1: Towards So to kind of start wrapping up, I kind
• 34:04
  Speaker 1: of wanted to just get y'all take on like the
• 34:07
  Speaker 1: store bough coffee versus like buying from a local roaster,
• 34:10
  Speaker 1: and then after that we can kind of just get
• 34:12
  Speaker 1: into specifically your place and then you know, some of
• 34:15
  Speaker 1: the popular drinks and stuff and just you know, anything
• 34:18
  Speaker 1: you guys wanted to go over here. But so, when
• 34:21
  Speaker 1: somebody's going to the coffee aisle in a in a
• 34:24
  Speaker 1: grocery store versus going to a local roaster, what is
• 34:27
  Speaker 1: like the main difference that they're getting as far as
• 34:30
  Speaker 1: like the lack of quality and that.
• 34:32
  Speaker 2: Well, one thing you want to consider is whole whole
• 34:35
  Speaker 2: being versus pre ground. I know we spoke about that,
• 34:38
  Speaker 2: but now you're starting to see a lot of supermarkets
• 34:41
  Speaker 2: smart en up and put put local roasters on their shelf.
• 34:44
  Speaker 2: So well, but the sad part is also kind of
• 34:47
  Speaker 2: like with the beer game, the big companies are buying
• 34:51
  Speaker 2: up the local roasters and just keeping the brand like
• 34:54
  Speaker 2: it is, so you don't know which ones are part
• 34:56
  Speaker 2: of the big brand and which ones are not. So
• 34:58
  Speaker 2: I would say just just to do your homework a
• 35:01
  Speaker 2: little bit. When you support local, you're really supporting you know,
• 35:04
  Speaker 2: the local soccer team, the local school pta. You know,
• 35:07
  Speaker 2: our kids live here, we live here, we spend our
• 35:09
  Speaker 2: money here, you see every day. Yeah, yeah, And that's
• 35:12
  Speaker 2: that's that's to me, the main difference. You know, if
• 35:16
  Speaker 2: we don't pay our bills here, if we don't sell
• 35:18
  Speaker 2: enough coffee to pay our bills, this thing will be
• 35:19
  Speaker 2: a McDonald's or you know, another corporate chain and no time.
• 35:22
  Speaker 3: And we're lucky. This is one of the.
• 35:24
  Speaker 2: Last quarter miles or half mile roads in Orlando, probably
• 35:29
  Speaker 2: even in America that doesn't have a McDonald's or Starbucks
• 35:33
  Speaker 2: or Burger King. And this neighborhood is a big reason
• 35:38
  Speaker 2: because of that, Because people in this community, they show
• 35:40
  Speaker 2: up for us. They're here on the weekends when their
• 35:43
  Speaker 2: friends visit from out of town. They're like, hey, I
• 35:45
  Speaker 2: got to take you to this local shop in the neighborhood.
• 35:48
  Speaker 2: You know, we got tons of regulars that come in here,
• 35:50
  Speaker 2: we know them all by name, and we're try and
• 35:52
  Speaker 2: deliver on that because without it, I.
• 35:56
  Speaker 3: Mean, just look around.
• 35:56
  Speaker 2: The restaurant Armageddon's been happening for what the last year
• 36:00
  Speaker 2: and a half. Even people with big budgets are closing
• 36:03
  Speaker 2: freaking payway down the street closed. You're seeing even Starbucks
• 36:07
  Speaker 2: is closing some stores. So, uh, it's not enough anymore
• 36:12
  Speaker 2: just to have a good product on the shelf. It's
• 36:14
  Speaker 2: not enough to bring people quality coffee. You got to
• 36:19
  Speaker 2: do more than that, and you got to be a
• 36:21
  Speaker 2: place for people that that they want to go to,
• 36:23
  Speaker 2: that they want to show their friends and feel proud about.
• 36:26
  Speaker 1: And that's definitely what you guys got going on here
• 36:30
  Speaker 1: last time I came, and obviously now I'm seeing it.
• 36:32
  Speaker 1: You know, just a vibe here, super dope. It's a
• 36:35
  Speaker 1: real easy place for you to just kind of come,
• 36:37
  Speaker 1: get your order, handle any kind of little business, or
• 36:40
  Speaker 1: just catch up with somebody. Even if you got like
• 36:42
  Speaker 1: a little meeting or something like that, you pull up
• 36:44
  Speaker 1: here and do your thing. What's like some of the
• 36:47
  Speaker 1: most popular drinks that y'all got here, Like what are
• 36:50
  Speaker 1: the customers typically like like to go to here?
• 36:54
  Speaker 4: So so yeah, going back what Paul was saying and
• 36:56
  Speaker 4: what you kind of were saying about the shop, you know,
• 36:59
  Speaker 4: we like to think of like this as a third place,
• 37:01
  Speaker 4: and Pablo kind of mentioned this the other day. You know,
• 37:04
  Speaker 4: you have your home, you have your work, and then
• 37:06
  Speaker 4: it's the third place you're going to go to, you know,
• 37:08
  Speaker 4: And you're right, you're absolutely we have a lot of
• 37:10
  Speaker 4: people that come here, do meetings, work, come see friends.
• 37:13
  Speaker 4: We have events here. So that's what that's what the
• 37:17
  Speaker 4: community essentially is all about.
• 37:19
  Speaker 1: Right, Sorry to cut you off real quick, but because
• 37:21
  Speaker 1: I wanted to mention this as well. You guys do
• 37:23
  Speaker 1: like a dope thing where you have kind of like
• 37:25
  Speaker 1: unconventional events. It's not just the same stuff that you're
• 37:28
  Speaker 1: seeing everywhere. Like I've seen that y'all had like trivia
• 37:31
  Speaker 1: nights sometimes speed dating stuff here, you know what I mean.
• 37:35
  Speaker 1: Like it's a dope space because it's spacious and you
• 37:37
  Speaker 1: can have a good amount of people in here for
• 37:39
  Speaker 1: an event like that, but it's also intimate where like
• 37:43
  Speaker 1: you're having a good time and you don't feel like
• 37:45
  Speaker 1: crowded or like, you know, sometimes when you get to
• 37:48
  Speaker 1: like a big kind of place or a big event,
• 37:50
  Speaker 1: it's like you kind of like watching over your shoulder
• 37:52
  Speaker 1: instead of like relaxing with it. Here, you know, you
• 37:55
  Speaker 1: got the room and you got the relaxing atmosphere.
• 38:00
  Speaker 4: Absolutely, Like a perfect example, we had a Simpu script
• 38:03
  Speaker 4: last night. We had like about twelve ladies here learning
• 38:07
  Speaker 4: calligraphy and learning how to you know, do all that
• 38:09
  Speaker 4: wonderful stuff. We did a Bonds event at our other
• 38:13
  Speaker 4: location that's growing in popularity. I think they've almost doubled
• 38:17
  Speaker 4: how many people want to come out. It's just kind
• 38:21
  Speaker 4: of like that space we were talking to I was
• 38:23
  Speaker 4: talking to this morning, and we were talking to some
• 38:26
  Speaker 4: like a fitness instructor that wanted to kind of like
• 38:29
  Speaker 4: a fitness class, and you know, we were talking and
• 38:33
  Speaker 4: then she was saying like, yeah, I don't I don't
• 38:35
  Speaker 4: want to go to the park because it feels weird,
• 38:36
  Speaker 4: you know, didn't want to go to a place where
• 38:39
  Speaker 4: they know where it is, they have the ambiance, they
• 38:41
  Speaker 4: have everything there. So yeah, we definitely try to, you know,
• 38:48
  Speaker 4: try to make that vibe as much as we can.
• 38:50
  Speaker 4: We knew that there was kind of like this this
• 38:52
  Speaker 4: hole in the market Starbucks. Love them, hated, you know,
• 38:56
  Speaker 4: believe in them whatever they can. They paid the way
• 38:57
  Speaker 4: for us to be here, and then it went away
• 39:00
  Speaker 4: from the model and then now they're coming actually back
• 39:02
  Speaker 4: towards it. But like I said, we want to make
• 39:06
  Speaker 4: this the third space. You know, from going back to
• 39:10
  Speaker 4: your question and answering that what's our most popular depends
• 39:15
  Speaker 4: on the season.
• 39:16
  Speaker 3: Seasons.
• 39:17
  Speaker 2: Definitely season we do like the flights and each time
• 39:22
  Speaker 2: we open it up to the verisas they get more
• 39:25
  Speaker 2: and more creative, and I think.
• 39:27
  Speaker 4: You gotta, yeah, we've gotta sometimes.
• 39:29
  Speaker 5: Like right now, the banana bread schi and and a
• 39:35
  Speaker 5: coconut cobrew or two that I just I bring them
• 39:40
  Speaker 5: out three at a time.
• 39:41
  Speaker 2: People are I want one too. And the macha has
• 39:43
  Speaker 2: been a hit. We got a salted honey Moon.
• 39:46
  Speaker 4: Makes to make.
• 39:48
  Speaker 3: But that's why people love it because it's craft.
• 39:51
  Speaker 2: It's they see they're scratching that macho away, you know,
• 39:55
  Speaker 2: like like it takes that work to make it taste
• 39:57
  Speaker 2: that way. Because now that it comes out compy, it
• 40:00
  Speaker 2: doesn't taste the same way.
• 40:01
  Speaker 3: And that that's what makes the difference.
• 40:04
  Speaker 2: And the layout here you can see the people doing it.
• 40:07
  Speaker 3: It kind of makes you just appreciate it a little
• 40:09
  Speaker 3: bit more.
• 40:11
  Speaker 4: But somewhere like O g would be like our orange
• 40:14
  Speaker 4: blossom or that's probably one of our our if not
• 40:19
  Speaker 4: the popular, one of the most popular.
• 40:23
  Speaker 3: That's really cool.
• 40:24
  Speaker 4: Yeah that's no, that's that's the cold brew. That's a
• 40:29
  Speaker 4: cold brew vanila, which will make a vanilla house. We're
• 40:32
  Speaker 4: trying to make as much as we can, but now
• 40:35
  Speaker 4: we're gonna be changing the menu on I think towards
• 40:38
  Speaker 4: the end of the month.
• 40:38
  Speaker 3: Our labor day, will have our phone and you come in.
• 40:41
  Speaker 4: Yeah, so we gotta.
• 40:43
  Speaker 3: Yeah crazy, We're.
• 40:46
  Speaker 4: Gonna, We're gonna, well, you know the PSL we do
• 40:50
  Speaker 4: with our own ingredients, like they're fresh, so people just
• 40:55
  Speaker 4: just go crazy.
• 40:57
  Speaker 3: Florida. That's really good. Yeah. We also got a maple
• 41:00
  Speaker 3: bourbon that's really good. Yeah. Yeah.
• 41:05
  Speaker 4: I'm really really proud of the staff of you know,
• 41:08
  Speaker 4: they kind of took it and run. You know what
• 41:10
  Speaker 4: we do. Like listen, I people ask me all the time,
• 41:13
  Speaker 4: Like one they ask me two questions. What kind of
• 41:15
  Speaker 4: the exquestion machine? And I have the house. I look
• 41:17
  Speaker 4: at them. I am a express machine. That's one. You know,
• 41:20
  Speaker 4: spend so much money here and then and then to
• 41:23
  Speaker 4: how to have my coffee. I'm like, listen, it's it
• 41:25
  Speaker 4: could be a thousand degrees outside as long as it's
• 41:27
  Speaker 4: seventy two degrees in here. I'm having a hall out
• 41:29
  Speaker 4: every day. They know it by hand with my little tulip,
• 41:33
  Speaker 4: the whole, you know, That's how I have my coffee.
• 41:36
  Speaker 4: But the team brings us over and we get to
• 41:38
  Speaker 4: taste test, you know, hey, tweak this, do this to
• 41:42
  Speaker 4: make sure those flavor profiles are on point. But they
• 41:45
  Speaker 4: do an amazing job that we've We've got essentially we've
• 41:49
  Speaker 4: handled it off to them because they know what they're doing.
• 41:51
  Speaker 3: They're really they're really good. Yeah.
• 41:52
  Speaker 1: Man, Like I said, every time I come in here,
• 41:54
  Speaker 1: there's a dope vibe. The atmosphere is good, you know
• 41:56
  Speaker 1: what I mean, Like you can definitely tell that, Like
• 41:59
  Speaker 1: there's love and care in this place, you know what
• 42:01
  Speaker 1: i mean. Like, and it's it's just it's just dope
• 42:05
  Speaker 1: to see, especially like the way I'm at Pablo just
• 42:08
  Speaker 1: playing basketball, you know what i mean, and like he was,
• 42:11
  Speaker 1: you know, focused on something else before and then just
• 42:14
  Speaker 1: seeing this kind of grow and then just you know,
• 42:16
  Speaker 1: meeting you and seeing like everything that's going on here,
• 42:19
  Speaker 1: and then like I always look at his page or
• 42:21
  Speaker 1: like the shot page and see you guys doing different events.
• 42:25
  Speaker 1: You guys got that other spot now, the little kiosk,
• 42:27
  Speaker 1: you know what I mean. Like I mean, it's it's
• 42:29
  Speaker 1: just super dope to see it grow and work. But
• 42:32
  Speaker 1: kind of like with what y'all said, y'all putting the
• 42:35
  Speaker 1: care and the thought and the learning and everything behind it,
• 42:39
  Speaker 1: and that's the only way it's going to work for sure.
• 42:42
  Speaker 4: I mean, we again we don't. We don't come from money.
• 42:45
  Speaker 4: We put everything together. He had a lot of confidence
• 42:48
  Speaker 4: in me to have this idea because I'm the one
• 42:52
  Speaker 4: that has the experience.
• 42:54
  Speaker 1: And that's big too, the confidence, man, Like that's huge.
• 42:58
  Speaker 4: Man, that's huge. You know, he's been my boy for
• 43:01
  Speaker 4: for years and you know, listen, we probably like cats
• 43:04
  Speaker 4: and dogs, but I know that he looks at one way,
• 43:06
  Speaker 4: I look at the other. At the end of the day,
• 43:07
  Speaker 4: we want to make sure it's the right thing, right,
• 43:10
  Speaker 4: and I get to bounce those ideas off of him
• 43:13
  Speaker 4: and see what works, see what doesn't. But yeah, we
• 43:17
  Speaker 4: we open up a second location, uh and so on
• 43:20
  Speaker 4: a la carte. So that's that's Uh. We just started
• 43:23
  Speaker 4: a couple of months ago, so we're working to to
• 43:25
  Speaker 4: kind of build that up to where we wanted to be.
• 43:28
  Speaker 4: But yeah, it's not easy, but I'm glad and I'm
• 43:30
  Speaker 4: very proud that I'm I'm just my business partner, my
• 43:33
  Speaker 4: best friend in the mix. So I've always felt, you know,
• 43:36
  Speaker 4: for making I'm gonna make.
• 43:37
  Speaker 1: It for him, you know, all right, Yeah, yeah, man,
• 43:41
  Speaker 1: I appreciate y'all for your time. Man, I know you'll
• 43:44
  Speaker 1: be busy. Man, it took a little scheduling to get
• 43:47
  Speaker 1: it done, but I'm glad we got it done. I
• 43:49
  Speaker 1: got one last little question at the end, right, how
• 43:54
  Speaker 1: much coffee in the milk? I mean, how much milk
• 43:57
  Speaker 1: in the coffee specifically for like in this espresso, because
• 44:02
  Speaker 1: you know, some people there's an amount that it's supposed
• 44:04
  Speaker 1: to have, but some people.
• 44:06
  Speaker 3: Be doing way too much.
• 44:07
  Speaker 1: Like for me, you can't have too much milk in
• 44:11
  Speaker 1: the espresso. Bro Like you put too much, it just
• 44:14
  Speaker 1: drowns out the coffee for me, and then it's like
• 44:16
  Speaker 1: it just becomes this thing that just hurts my stomach,
• 44:19
  Speaker 1: you know what I mean, Like, yeah, what do you
• 44:21
  Speaker 1: feel about the milk and the espresso.
• 44:23
  Speaker 2: I'd say no more than three to one ratio on
• 44:26
  Speaker 2: the espresso. I think if you're doing a latte, you
• 44:30
  Speaker 2: know you got six ounces of milk to two ounces
• 44:33
  Speaker 2: of coffee more or less?
• 44:34
  Speaker 3: Would you say?
• 44:36
  Speaker 4: Listen again, it's it really depends on people come in
• 44:40
  Speaker 4: here and they want something they ask for what is
• 44:43
  Speaker 4: it the mockout from Star Wars? Like listen, we don't
• 44:46
  Speaker 4: we don't have a blender for that, right, So it's
• 44:48
  Speaker 4: really hard to tell people how they should have their coffee.
• 44:52
  Speaker 4: I love my lattes, but I also love a one shott.
• 44:58
  Speaker 4: I love my lattes because if you do it just right.
• 45:02
  Speaker 4: You know, milk is lactose in it, which is a sugar.
• 45:05
  Speaker 4: If you're unlocket, it's it's it's like a nice vivaceous,
• 45:09
  Speaker 4: creamy substance once you drink it right, and then the
• 45:12
  Speaker 4: coffee just adds that little kind of tinge to it.
• 45:17
  Speaker 4: But again, how much milk and how much it really
• 45:22
  Speaker 4: depends on your palate, you know, and what you want.
• 45:26
  Speaker 4: It's Paul wrong, No he's not, but it's amore.
• 45:33
  Speaker 3: Yeah.
• 45:35
  Speaker 2: It just depends, man, It depends what mood you're in.
• 45:37
  Speaker 2: How much of it. There's times I don't even put
• 45:40
  Speaker 2: any milk. There's times I put too much.
• 45:42
  Speaker 3: I listen.
• 45:43
  Speaker 4: I go out and I travel, but also do some
• 45:46
  Speaker 4: consulting work. And I've been places where I couldn't get
• 45:48
  Speaker 4: like a nice roaster. So when I go out and
• 45:51
  Speaker 4: I travel, when you go your app, your Google or
• 45:54
  Speaker 4: app or whatever, don't type in coffee, type in roaster.
• 46:02
  Speaker 4: That will tell you who are the roasters there or
• 46:05
  Speaker 4: who's using a specific roaster, because they'll give you any
• 46:09
  Speaker 4: Joe Schmoke cafe and then I go into the coffee
• 46:11
  Speaker 4: shop and do they actually have the machine that actually
• 46:14
  Speaker 4: taking serious? And then uh, I.
• 46:16
  Speaker 2: Mean if I walk in the coffee shop and I
• 46:18
  Speaker 2: first time I'm looking at its equipment, if I don't see.
• 46:26
  Speaker 3: It's not a nice I was.
• 46:28
  Speaker 4: I was stuck in the hotel and I was again
• 46:31
  Speaker 4: Starbucks past the way, but I was Starbucks and I
• 46:33
  Speaker 4: haven't had it for years, and I tasted it like,
• 46:35
  Speaker 4: oh my god, it was a scrucia. I actually ended
• 46:39
  Speaker 4: up having to drink just like regular coffee. Just did
• 46:42
  Speaker 4: the trip because I needed the caffeine. But oh my god,
• 46:46
  Speaker 4: oh yeah, I look for local roasts. You know what,
• 46:51
  Speaker 4: what what kind of how much milk? It's kind of
• 46:55
  Speaker 4: you're asking me, you know, you're like a blondeer like brunettes.
• 46:57
  Speaker 4: Do you like a redhead? I don't want to tell you.
• 47:00
  Speaker 3: It just depends on the mood.
• 47:01
  Speaker 1: I was wondering because like, for example, like in my
• 47:04
  Speaker 1: in my house, and like with my wife's parents, like
• 47:07
  Speaker 1: you put too much milk. It's like what are you doing?
• 47:09
  Speaker 3: You know what I mean?
• 47:09
  Speaker 2: But you're Puerto Rican, right, yeah, so they were kindly
• 47:13
  Speaker 2: making a yeah right on the y there I mean
• 47:19
  Speaker 2: you want that's kind of like an express pretty packs
• 47:22
  Speaker 2: of punch and packs of good punch.
• 47:23
  Speaker 3: Do they add water to it or not?
• 47:25
  Speaker 1: Just a little splash of milk and that's it.
• 47:28
  Speaker 3: Look for the color you know you want that?
• 47:30
  Speaker 2: Yeah, facts, that's that's what I look forward regardless how
• 47:34
  Speaker 2: much you know quantities.
• 47:35
  Speaker 3: It has a good color. It's not too milky, it can.
• 47:38
  Speaker 1: Be okay, well yeah man Like again, appreciate y'all coming on.
• 47:43
  Speaker 1: This is probably dropping like a week or so. I'll
• 47:46
  Speaker 1: send you all the clips and everything.
• 47:48
  Speaker 3: Appreciate, Appreciate y'all.
• 47:49
  Speaker 1: Thanks for having State Butter.