Latest / Coffee People Podcast / S6:E2 - Coffee Smarter: Coffee Spoons and Tangents.

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S6:E2 - Coffee Smarter: Coffee Spoons and Tangents. · Coffee People Podcast

• 0:00
  Hey everyone. If you like the roast West Coast
• 0:02
  coffee podcast, you might also appreciate the, I like beer the
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  podcast. Listening to these guys is like
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  being a fly on the wall of the pub with a few of your favorite
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  mates. Having a pint these professional
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  everything from the mating habits of penguins to there
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  behind the scenes Brewery experiences check out the, I
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  like beer the podcast where ever, you are listening to this
• 0:26
  show about coffee or head. To, I like beer, the podcast.com
• 1:08
  Hey, good morning everyone. Welcome to season 6.
• 1:11
  Episode, 2 of the roast West Coast coffee podcast.
• 1:15
  I'm Ryan Walt. And this is the show where I
• 1:16
  bring you the stories of coffee professionals entrepreneurship
• 1:20
  and coffee education. Today, we're getting coffee,
• 1:23
  Smarter with Jared Hales. He is the green coffee.
• 1:26
  Buyer and co-founder of Hosea, coffee Source in Anaheim,
• 1:30
  California. Assay is a family run business.
• 1:33
  That looks to partner with new and established Coffee Roasters
• 1:37
  in long-term relationships, which is something that Jared
• 1:39
  often touches on. In many of our conversations, he
• 1:43
  also hosts more in-depth coffee, education classes, on cupping
• 1:47
  beginning, roasting and coffee tasting.
• 1:50
  All the class details are on his side.
• 1:52
  Yeah, coffee.com today Jared and I tackle coffee spoons.
• 1:56
  I'm just getting back into the swing of things here in the
• 1:58
  podcasting booth and there is so much to do in so many paths to
• 2:02
  take that. I'm feeling a little scattered
• 2:05
  even overwhelmed, and I've noticed that coming out in the
• 2:08
  interviews and the coffee smarter chats like the one we
• 2:11
  have today that I've been recording.
• 2:13
  That's just a warning that we very quickly move on, from
• 2:16
  coffee Spoons, on to other accessories and what is going on
• 2:20
  in the world of coffee sourcing? With that said, I hope that
• 2:23
  wherever you are. You've got a full cup of coffee
• 2:26
  and you're ready to get coffee smarter because it is time for
• 2:29
  this roast West Coast coffee podcast, coffee smarter session
• 2:32
  with Jared Hales, co-founder of Hosea, coffee source,
• 2:54
  It's got to be 95 degrees in the closet today and just closer.
• 3:00
  I'm in swim trunks and I am actually wearing an ice pack
• 3:04
  around my stomach just to keep me.
• 3:05
  Cool, which is A trick. I learned last music.
• 3:11
  I like that actually. I might remember that one,
• 3:15
  nothing. Nothing gets in the way of
• 3:17
  content. Jared.
• 3:18
  Nothing dedicated good. Yeah.
• 3:23
  And I hope you've had a good summer.
• 3:24
  What's going on, what's new? It's been busy, just kind of
• 3:28
  more of the same all of our coffees imminently here so it's
• 3:34
  a lot of logistics and then Like that transition to put on the
• 3:39
  selling hat, you know. So it's like just kind of like a
• 3:44
  in between rolls right now. Keeping me busy as the middle
• 3:49
  person. You know, you sourcing the
• 3:51
  coffee and then selling the coffee locally.
• 3:53
  Does your job ever feel like it's kind of like, it seems like
• 3:56
  you're always doing something new every day, but it's also
• 3:59
  always the same. Is there that weird kind of
• 4:01
  Disconnect or no? Am I just misinterpreting that?
• 4:04
  I never feel like it's the same. I never liked have that.
• 4:07
  That sort of feeling because it's always different problem
• 4:10
  and it's always problems, but it's always different.
• 4:14
  And then the places that the coffees are coming from are
• 4:18
  always different. And so the whatever the working
• 4:21
  with the vendor, that is pretty fresh, you know.
• 4:25
  And then kind of how that coffee fits on someone's menu is
• 4:30
  different and so that kitchen fresh.
• 4:32
  I'm going on like the sales side so I never feels redundant.
• 4:37
  Monotonous, I didn't prepare you for this, so I apologize.
• 4:41
  But as you're saying this, I'm wondering, did you have you seen
• 4:45
  any sort of new trends in in your Regional sourcing this year
• 4:48
  or demand for new regions? Is that something that you
• 4:51
  notice on a yearly basis? Or is it more on a bigger scale?
• 4:55
  I would say it's over bigger lengths of time and just like
• 5:00
  year to year, you know, like for example right now, I'm noticing
• 5:05
  Bolivian coffee. Kind of emerging, you know what
• 5:10
  I mean? But that's been happening for
• 5:13
  arguably, 10 years. So but it, you know, the
• 5:17
  popularity or the demand is higher than it was three years
• 5:21
  ago, for sure. On the other end of things,
• 5:24
  like, I'm working with someone in Uganda, because I think that
• 5:28
  there's a lot of potential there.
• 5:30
  But like, when I bring the coffee in front of Roasters, I
• 5:35
  feel like they're not quite ready.
• 5:37
  For it. Interesting.
• 5:39
  At the Bolivian thing is really interesting to me because I've
• 5:41
  had this show as 88 coffee roaster.
• 5:45
  Sponsors to a on Roasters three of those Roasters that I've
• 5:50
  spoken to in the last week of mentioned Bolivian coffees to me
• 5:53
  that the really so I would say that that's definitely and
• 5:58
  definitely something on the horizon.
• 6:00
  Yeah which I bought some a long time ago from Bolivia it's quite
• 6:04
  good. I haven't got a chance to sample
• 6:06
  anything yet but Looking forward to it.
• 6:09
  I'm wondering. What are you drinking these days
• 6:12
  this morning? I had Rwandan coffee roasted by
• 6:16
  twin lens. His name is Alan.
• 6:19
  He's out here in Orange County, LA County area.
• 6:23
  Good stuff. Washed red for bone.
• 6:26
  How did you prepare it? I brewed a kennex.
• 6:29
  I kind of hacked it though. I use a use a bonavita and I put
• 6:34
  my chem X under it for an auto Chemex.
• 6:38
  I bought an arrow press earlier this year, trying to figure out
• 6:42
  what. All the hype was about took it
• 6:44
  with me all summer camping. It was fine.
• 6:47
  It was very convenient but I didn't really enjoy a lot of the
• 6:49
  coffee's. I was getting out of it.
• 6:52
  I decided not to like, just give up on it when we got home.
• 6:57
  And I've been loving the coffee that I've been drinking out of
• 7:01
  it at home, and what I'm it makes it made me very aware that
• 7:04
  like the hand grinder that I had on this camping trip is just not
• 7:07
  Not it wasn't doing a good enough job.
• 7:09
  I don't think that's the only real difference in what I'm
• 7:13
  drinking. And these, the same coffee, the
• 7:15
  same bag of coffee. I had on the trip at the end.
• 7:18
  Tastes great. So interesting.
• 7:20
  I'm a big fan of the are oppressed.
• 7:23
  I feel like a lot of people are and it's almost cultish in like
• 7:27
  how much they loved the Aeropress which for anyone
• 7:31
  listening was invented by the guy who made the frisbees with
• 7:34
  the holes cut out. I know they're not technically
• 7:37
  frisbee. For trademark reasons, but
• 7:39
  they're the discs. The flying discs of the holes,
• 7:41
  kind of to use up that that extra plastic.
• 7:44
  I think it was as motivation, but he was an inventor.
• 7:47
  It's what he did. I'm a big fan of the prismo
• 7:50
  attachment. If you've ever used that, it's a
• 7:53
  fellow product, it replaces that black like screen piece that are
• 7:59
  oppressed gives you replaces. I was a small little pressure
• 8:03
  valve and also they provide like a mesh a metal mesh.
• 8:07
  Shhhh filter. I usually put a paper on top of
• 8:10
  the metal just to get a little bit cleaner, but that extra
• 8:14
  pressure and also no-drip doesn't leak is really nice.
• 8:20
  That is something I had heard was a complaint and I did
• 8:22
  experience. You know, if I put 240 grams of
• 8:26
  water in, I'm probably really only pressing, you know, like
• 8:29
  175 to 190, you know, when I finally get to it after a minute
• 8:33
  and a half or two minutes. That's interesting.
• 8:36
  I'll look into that for sure. Maybe we'll talk about it.
• 8:37
  On a future show. Yeah, sure, for today's show, I
• 8:41
  wanted to thank you for coming back as a coffee smarter expert,
• 8:45
  obviously. And ask you today about coffee
• 8:49
  spoons, and the reason I was, I thought of this to ask is
• 8:53
  because my Instagram account is inundated with this one woman
• 8:57
  who sells coffee spoons and it's just constant, you know, you
• 9:01
  know, every day, it's spoons like her using a spoon.
• 9:04
  Her showing pictures of spoons, it's spoons, which Makes me
• 9:08
  wonder. What is so special about these
• 9:10
  spoons? Do I need one of these.
• 9:12
  It's the power of Instagram marketing, you know, but what is
• 9:15
  a coffee spoon? What is the purpose of a coffee
• 9:18
  spoon? And what makes them different
• 9:19
  from? Just the soup spoon or a, you
• 9:21
  know, cereal spoon or whatever that I have in the drawer,
• 9:24
  right? I think I know who you're
• 9:26
  talking about. She may actually have a couple
• 9:29
  of her spoons. They're cool.
• 9:31
  They're super cool. But I mean, really, really the
• 9:35
  biggest thing with the cupping spoon and just Size of the bowl.
• 9:40
  For the, I guess what we call it, but the bowl of the spoon,
• 9:44
  right? Yeah, like the end, the end part
• 9:46
  where the liquid goes. Right.
• 9:48
  Exactly the bowl of the spoon by specialty coffee.
• 9:54
  Standards is supposed to be 4 to 5 ml capacity.
• 9:59
  Essentially, just ensuring that you have enough coffee in there
• 10:03
  to taste with, but this is really for cupping.
• 10:06
  You know what I mean? I don't think.
• 10:07
  Think most people are drinking their daily coffee with a spoon,
• 10:11
  but definitely with copying you need to have enough coffee in
• 10:15
  that bowl to get a good reading on it.
• 10:18
  I have cups with like a cereal spoon.
• 10:21
  You know, that's much more shallow and you almost just
• 10:26
  sounds strange. But it almost feels like
• 10:29
  drinking are it's like not enough liquid in your mouth when
• 10:33
  you slurp. It's almost just gone like
• 10:36
  droplets. Hard to the cupping Bowl where
• 10:39
  you actually get that good spray of liquid.
• 10:42
  And then another element is it should be, you know, material,
• 10:48
  that's can hold up to the coffee and not going to impart any
• 10:51
  flavor. Like you wouldn't want a wood
• 10:53
  cup and Spoon? Oh, that's interesting.
• 10:56
  I wouldn't have thought of that. I am partial to would spoons,
• 10:59
  not because they're functional really in any way that I have
• 11:02
  found, but mostly because I just think they look cool and I like
• 11:07
  the right one. You know, reusable and a little
• 11:10
  more sustainable, but right, I also have this fantasy of
• 11:15
  sitting around a campfire, carving my own spoon someday,
• 11:19
  but I would have to learn how to whittle, and I would have to get
• 11:22
  a nice. I could do that.
• 11:23
  So I'm way behind right now, Are there other types of spoons and
• 11:29
  thinking like, demitasse spoons? Does it matter for any of those?
• 11:31
  Or is it just basically a small spoon for a little small
• 11:34
  stirring action? Or is there anything else about
• 11:36
  spoons that people should know? I guess.
• 11:39
  Demitasse is another pretty popular coffee spoon.
• 11:43
  Hey, but my understanding is, those are intended to be served
• 11:47
  along with espresso. Usually because the cup is so
• 11:50
  small and the spoon can be used for mixing in sugar or to break
• 11:56
  the crema as some people like to do with the espresso.
• 12:01
  And I don't see that offered as much, I think here, but when I
• 12:05
  was traveling through Europe, a few years back.
• 12:08
  I did notice. It almost every Cafe gave me a
• 12:10
  little saucer with a spoon, and I wasn't sure if it was just out
• 12:14
  of properness or if it was actually functional.
• 12:16
  I didn't know what I was doing but I don't notice that as much
• 12:20
  when I go to a cafe in order an espresso, right?
• 12:23
  I would guess in Europe, it's to make sugar which I see, you
• 12:26
  know, I don't know what you thought about it but my
• 12:29
  experience of your Pian espressos, pretty awful.
• 12:35
  I was done. It's it was darker.
• 12:37
  It was our more traditional, you know, it's that ditalion like
• 12:42
  it's more of a we're gonna slurp this real fast and it's the
• 12:46
  socialness, The Experience, right?
• 12:48
  That's like anything, you know, that's like 10 years ago, if you
• 12:51
  would have given me a craft coffee, I would have been like,
• 12:54
  oh terrible, you know, I don't know what this is.
• 12:57
  Give me back my my tin can of Rosen whatever and in the
• 13:01
  freezer. So there's a little bit of
• 13:03
  adjustment you know. And and those guys have a couple
• 13:06
  hundred years, you know, a couple thousand years ahead of
• 13:08
  us as far as they do, they do. And actually I should say, the
• 13:12
  last time I was in Europe whose in 2019 and the coffee scene was
• 13:17
  very different from the previous time I'd been there and 2010
• 13:22
  ish. And I don't mean this to sound
• 13:25
  arrogant because I think it's has both good and bad reasons
• 13:29
  but I do think Americans companies and especially craft
• 13:33
  businesses, like coffee or beer or whatever.
• 13:36
  We'll take these things that have been around and we just go
• 13:40
  apeshit over Innovation and trying to push the envelope, you
• 13:43
  know, like that that American concept of bigger bigger bigger
• 13:46
  more and more, and more. You know, it's like ipas like
• 13:50
  German breweries discovered pilsners, in loggers and said,
• 13:53
  man, this is perfect, we're good right over here.
• 13:56
  Like, oh no, let's see what else we can do, and it's kind of a
• 14:00
  It's an interesting dynamic because now as I'm seeing in we
• 14:04
  create this huge bubble of products, everything you can
• 14:07
  imagine Under the Sun and then we start to hone it down like
• 14:11
  these are the things that we think are the best.
• 14:14
  And as a country, we have some influence in that which is
• 14:16
  great. But doesn't always mean it's
• 14:18
  right in the first place. Yeah, it can be painful.
• 14:23
  Yeah, it's a learning process. We don't have a ton to discuss
• 14:26
  about spoons, but are there any other little accessories like
• 14:30
  that? You can think of that, maybe we
• 14:33
  should talk about our bring up today.
• 14:35
  I mean, when you say that, it makes me think of kind of other
• 14:37
  espresso accessories copying is easy, Bowl, spoon water.
• 14:44
  That's it right, espresso. The is a lot more complicated.
• 14:49
  You know a kind of a dream espresso set up.
• 14:53
  A lot of people will use like a like a whisk or some sort of
• 14:58
  tool to essentially. Break up any clumping of the
• 15:03
  coffee grounds. That, that happen when you're
• 15:07
  grinding, right? So the usually you'll grind into
• 15:10
  the portafilter basket and then use this sort of whisk tool to
• 15:16
  stir them up and break up those grounds.
• 15:18
  The goal there is to get less clumping and therefore less
• 15:22
  channeling right? Less water.
• 15:25
  Picking one simple path to go through and spreading out and
• 15:29
  going through all the coffee even Only kind of on that note,
• 15:32
  I don't know if you've seen like the groomers that even out the
• 15:37
  coffee bed as well before, tamping, right?
• 15:40
  So you can whisk up the the grounds to break up the clumps.
• 15:44
  You can groom the top to even it out and then you can Tamp and
• 15:49
  therefore you should have less opportunity for channeling.
• 15:54
  I think there's so many ways to screw up an espresso shot.
• 16:00
  And I've done all of them, I know right now, I mentioned
• 16:05
  earlier how warm it is. It's all so humid and I do
• 16:09
  notice that the grinds that I'm pulling out of my own grinder.
• 16:11
  At home seemed a little bit. You know that that wetness in
• 16:15
  the are impacts those coffees when I'm making them and I'm not
• 16:19
  wise enough yet to figure out how it's affecting flavor taste.
• 16:22
  But I would imagine, as a roaster or a coffee shop that's,
• 16:26
  you know, maybe grinding 3 400 500 shots in a day.
• 16:31
  That would be very noticeable and how their Machinery works.
• 16:34
  Yeah, absolutely. My time is a grease.
• 16:36
  That I would notice essentially if the doors were left, open the
• 16:40
  shot start changing right? Or being close to the coast
• 16:45
  here. You get that like, morning
• 16:47
  Coastal Marine layer and then in the afternoon, it burns off.
• 16:52
  And so that shot start changing from morning to afternoon, you
• 16:57
  know? Yeah.
• 16:58
  It's the Marine layer is what we tell tell my Midwestern family
• 17:04
  is what separates us from. You don't understand.
• 17:09
  We have the Marine layer Keeps Us.
• 17:11
  Cool. Well Jared.
• 17:13
  I appreciate you coming back to roast West Coast.
• 17:16
  I'm looking forward to chatting with you again, and just always
• 17:19
  appreciate that you took the time or Sixth Avenue.
• 17:29
  Okay, to recap, the coffee spoon is just a spoon that has a deep
• 17:34
  enough Bowl to hold 4 to 5 ml of coffee, which is the amount, the
• 17:38
  specialty coffee Association. Or the sca has determined is
• 17:42
  needed to properly taste coffee, the spoons, which look and
• 17:46
  frankly act very much like soup spoons are primarily used during
• 17:50
  the cupping or tasting process, to break the crust of the
• 17:53
  coffee. On top of the cupping.
• 17:54
  Bowl. And then to scoop the coffee up
• 17:56
  into your mouth, I'll clued a diagram of all the different
• 17:59
  parts of a spoon on roast westcoast.com.
• 18:02
  There are a surprising number of identifiable components, to your
• 18:06
  average spoon. I want to thank Jared for coming
• 18:08
  back to be our coffee. Smarter expert this season on
• 18:11
  the roast West Coast coffee podcast.
• 18:13
  You'll be back one more time to chat about the life cycle of the
• 18:16
  coffee plant and to go on a few more tangents with us, check out
• 18:20
  a say, a coffee.com to see what they can offer.
• 18:22
  You is a roaster or a coffee lover.
• 18:24
  Who wants to learn more and definitely follow them at a say,
• 18:28
  a coffee on Instagram. You can find those links in this
• 18:31
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