Latest / Coffee People Podcast / Roast! - Dani Riggins, Ultreya Coffee & Tea

Transcript

Roast! - Dani Riggins, Ultreya Coffee & Tea · Coffee People Podcast

0:10
Hey, good morning everyone. I am Ryan Wilt and welcome to
0:14
the season 4 premiere of roast West Coast, the coffee podcast.
0:19
That brings you the stories of coffee professionals and
0:22
Entrepreneurship and coffee, education and occasionally.
0:27
Okay, always pretty much every time.
0:30
Manages to find a tangent or two to follow, which is perfect for
0:34
this episode, which will feature an interview with Danny Riggins
0:37
of Altria coffee and tea in San Diego.
0:40
We delve deep into her journey to unexpectedly opening her own
0:43
cafe. After years in the industry, I
0:46
had to ask her to explain how she could become a Roasterie
0:49
owner unexpectedly because that didn't make a lot of sense to
0:53
me. And in a few minutes, she'll
0:55
fill in those blanks and in what will be a theme this season?
1:00
Talk a bit about the mental health needs of entrepreneurs
1:03
business owners and Hospitality workers.
1:05
In particular as we follow her journey forward through coffee.
1:10
Before I go any further, I am obligated to tell you that there
1:14
is a newsletter that goes along with this show.
1:17
You can subscribe to it at roast westcoast.com.
1:21
This show is always offered for free.
1:23
The newsletter is also free but if you decide you like what you
1:27
hear and what you read, Please consider becoming a paid
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subscriber. The annual subscription breaks
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down to about three bucks a month, which isn't too bad for
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the many many, many, many hours of content.
1:40
I'll be sending your way this season and Beyond.
1:44
If you are a new listener to this show, you can go back and
1:47
listen to all of our coffee smarter and interview episodes
1:50
from the beginning on any of your favorite podcast platforms,
1:54
like apple or Stitcher, or even Spotify, if you've been enjoying
1:58
any part of the first three seasons, Of this show.
2:01
Please tell a friend ratings and reviews are great.
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Thank you for writing them and for making them but telling a
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friend to check out the show is the fastest and best way to help
2:10
us grow for now, let's just get into it.
2:14
I'm going to fill up my coffee mug, with some french press.
2:17
Zoom bar coffee, hummingbird. Roast, which I've mentioned a
2:20
bunch of times on this show because it is just a solid
2:23
everyday coffee. That goes really well with cold
2:26
morning, wave checks, and chilly Mornings in the Outkast Booth,
2:31
the zoom bar, coffee located in Cardiff, California was the very
2:34
first coffee shop that I visited after moving to Southern
2:37
California. Eight years ago.
2:39
I remember getting a little French Press when I was there
2:41
drawing in my notepad and thinking, yeah, I feel like I
2:46
belong here. Whatever you are.
2:48
Drinking this morning. I hope that your mug is full
2:50
too, because it is time for the very first interview of season,
2:55
4 of the roast West Coast coffee podcast.
3:00
Enjoyed this interview with Danny, Riggins founder and head
3:03
Roaster at Altria Coffee and Tea.
3:14
And it's nice to meet you. Thanks for doing the show.
3:17
I warn you right now. This is my first episode of
3:20
season four so I'm a little rusty.
3:22
Yeah I'm a little nervous. I'm just excited to be here
3:24
chatting with you. Same.
3:26
Yeah, definitely. I'm so excited.
3:27
I've been a fan for a while and like I was beyond soak that you
3:31
asked me to be on here and I usually listen to it when I'm
3:34
roasting so. Oh nice.
3:36
Well, I appreciate that. It's I didn't know I had a fan.
3:39
So now I've got I can add that little, that's that's super
3:41
cool. Well, if you wouldn't mind, just
3:43
for the recording, if you could state your name, your business
3:48
job title and like your favorite Ninja Turtle.
3:51
Okay? So my name is Danny and I own
3:55
Altria coffee and tea, and the owner had roaster and pretty
4:01
much your everyday Barista janitor.
4:03
All those things there and located in San Diego and man,
4:09
Ninja Turtles. I haven't The thing that comes
4:13
to mind is Leonardo, I don't know why.
4:16
Little, I might be a dated question.
4:18
I feel like that would be like something anyone my age would
4:21
know, but I don't honestly know if it's like, I think they're
4:23
still on. I don't 136 almost 37 so it's
4:27
just yeah, been a while. I think.
4:31
Well, Danny, thank you for being on the show.
4:35
I want to just kind of get some background about you because
4:37
we've never met. I've never even been in your
4:39
shop. I've tried to come to your shop,
4:41
several Times and life just gets in the way.
4:44
Yeah. But what about you, where do you
4:47
come from? And then, did you have kind of a
4:49
first experience with coffee that made you think?
4:52
Yeah, I'm kind of into this. I want to see where this goes.
4:55
Yeah, so I was born and raised in Rockford, Illinois.
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Till I was 18. And then I had enough of that
5:03
winter. So I headed west and I was 18
5:06
kind of try to pursue school but I got into coffee pretty young
5:10
actually. So I started I did do some
5:15
schooling and then I started at the living room Point Loma when
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I was 20. So kind of old-school coffee
5:22
shop person and I knew from a young age and my hometown there
5:27
was not even Starbucks. We had a Barnes & Noble that had
5:31
a coffee shop and it was open till 10:00 p.m. so my friends
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and I would, I guess, right around town and then we would go
5:40
to Barnes and Noble and read books and joy.
5:42
Coffee, you know, stay up late. I just love the vibe of that.
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So I feel like, from a young age, I really just was
5:52
interested in coffee, but I didn't know anything about it.
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I just knew Frappuccinos. You know, that's what that's
5:57
such a Midwestern experience. You just described because I
6:00
come from a small, Midwestern town and Barnes, and Noble was
6:04
where I would go to like, hang out as well.
6:06
Okay, if I were not doing something inappropriate in the
6:09
world but we're trying to do something.
6:12
Like, good and healthy and constructive.
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I'd go to Barnes and Noble and read magazines.
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And there was a Starbucks there, as well.
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We didn't have like, a real coffee shop that I can recall.
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We had a diner. I think that's the midwestern
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thing. We have diners where it was like
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like every town had their own Denny's, but it wasn't Denny.
6:31
Is it was like yeah, it was like Danny's Perkins.
6:34
Al's Cafe. Yeah.
6:36
There was always one of those did you ever consider in the
6:40
last 18 years? Going back to the Midwest.
6:44
At one point when I was managing a coffee shop in Ocean Beach, we
6:48
had opened. It was lazy hummingbird.
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We opened up three shy, help the owner open three shops.
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She's from Michigan. She's kind of letting me take
6:57
the reins and we thought about maybe putting one back in the
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midwest but no, I definitely the other place I thought about was
7:07
maybe Boulder but now I'm definitely a West Coast person
7:10
now. We're glad that you're here.
7:12
Yeah. And just just to make sure I'm
7:15
checking all the boxes. It's been from the sounds of it,
7:19
16 17 years, you've been a coffee professional, but where
7:23
there ever kind of moments in there?
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Where you thought, you know, maybe I should do something else
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because I always had moments where I thought why I need to
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get a real job. I need a Hospitality.
7:31
Yeah, I mean, since I was 14 in the midwest had been in
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Hospitality it just comes natural to me but I did work at
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a hospital. Doll at one point.
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And I was, how do I blend my passion of traveling and coffee?
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And before I open my coffee shop, I thought I quit until I
7:54
can open my own shop but I didn't know what I wanted to do,
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and then very quickly unexpectedly my shop open.
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So I feel like I've never really had time to not be in coffee.
8:07
Sure. Yeah, I'm gonna jump ahead and I
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had some questions that I was like, thinking.
8:12
I was going to ask you next. You just said something really
8:13
interesting, which is your car. Your shop open unexpectedly.
8:17
How does the owner of a shop? Have a shop open unexpectedly?
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I think you'd be the one who would know the best when it was
8:23
opening? Yeah, well, I was managing a
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shop in as a first small business, you can only go so
8:32
far, you know, before Or you want to be paid more or the shop
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can't afford you. So, I thought, okay, I quit, and
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I went to Costa Rica and when I was there, someone messaged me
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and said, hey this coffee shop, owner abandoned their shop.
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They're looking for someone to take over and we thought of you.
8:53
So, I immediately messaged. This was in May of 2018, 19, 19.
9:00
Now 2018 I'm sorry. Covid is really messed up my
9:03
time. Message me.
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I messaged the landlord and said I'm in Costa Rica but I want to
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like see the place I came back. I saw the place and I didn't
9:15
have any money but I had good credit and I gave the landlord,
9:20
my resume, I quickly message to friends.
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If I could borrow like five thousand dollars from each a
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little bit, people that I knew had some money and they said,
9:30
absolutely, we believe in your dream and like I signed the
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Purrs and then the shop needed a lot of work, but it was
9:37
essentially with a few health inspections ready to go.
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So I with, in two months of quitting, my job going to Costa
9:45
Rica. I opened my coffee shop.
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Oh, that's like crazy, like I feel like I think through
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everything so much and it takes me so long and I think through
9:55
all the negative possibilities and talk myself out of
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opportunities and it sounds like you just kind of said, oh no,
10:01
this is it. I got an opportunity.
10:03
I'm not going to It. Yeah, I knew I knew that this
10:06
was it, like I've been wanting to open my shop for 10 years,
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but I worked as a barista, I didn't make any money.
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How would I do that in San Diego?
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It just like was really the universe being like, all right.
10:19
It's like now, or maybe never, you know, the fact that you're
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in San Diego, I think is important, too.
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Because there are places where you can open shops with less
10:29
money and San Diego in particular.
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I think, for Hospitality in my It says is more expensive, I
10:35
know and it depends on what you want to do.
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Obviously but like from just just rent and then getting all
10:43
your health inspection stuff down.
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It just takes a long time. So you may be renting a place
10:47
for months before it actually opens and yeah, no answer.
10:51
Yeah. We're talking right now in the
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middle of January and we're kind of seeing we're seeing places
10:58
that have survived 18 months of the pandemic have gotten help
11:02
from all over. A place work through that help
11:06
and are still struggling. Not, because they're not
11:09
necessarily successful, but maybe because our rents are so
11:12
much higher than you wouldn't expect and made it.
11:16
You got to sell a lot of coffees to pay rent.
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If your wrist is five or six thousand dollars, yeah, which it
11:21
can be in certain neighborhoods. Yeah, yeah, I want to jump back
11:25
a little bit before your own Cafe, which you mentioned, lazy
11:28
hummingbird, which was a great place and Ocean Beach.
11:30
I didn't know that you worked there but assuming you worked
11:33
there and probably Bibliography places around before I'll trai?
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What did you kind of take with you?
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From those experiences? What lessons and skills did you
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bring with you? You mentioned managing a place?
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How did that set you up to run your own place?
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Absolutely jumping back. When I first got into coffee at
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the living room, I walked in and nobody trade me.
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I was on this espresso machine with some really dark greasy
11:57
coffee and make it in white chocolate mocha is and like so I
12:03
immediately I wanted more. So I started youtubing like how
12:06
to make coffee properly and then I don't know if you remember.
12:10
There was Java Jones downtown on 9th and Market.
12:13
It's where Modern Times is. Now I think it was a Coffee
12:17
Roastery. He was based out of Santa
12:18
Barbara opened a Roasterie downtown.
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And I like I applied there like once a week because I never seen
12:26
a coffee roaster. So I would ride my bike over
12:28
there and I would apply. And finally, I got hired.
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So that was my first experience in.
12:33
And I would say, like second to third wave specialty.
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Coffee wasn't quite, you know, super specialty yet.
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So there is what I learned about different roast profiles.
12:44
Even like retail coffee beans. How to pull a shot of espresso
12:49
steamed, milk micro micro foam, latte art, the owner.
12:53
There was awesome. He kind of took me under his
12:55
wing, like I think I was probably pretty annoying.
12:58
Like I want to learn everything and everyone there went to be a
13:01
coffee professional. So we like wood.
13:03
Practice after hours, he would like let us be in the shop and
13:07
we would practice and we were really into it.
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This was like two thousand seven, so there wasn't really
13:13
third wave yet, you know, in San Diego.
13:16
And unfortunately 2008 like the, you know, when everything went
13:20
downhill. What was it?
13:22
Housing, crashed recession. Yeah, yeah, the recession.
13:25
So he was downtown renting like 12,000 dollar space and he owned
13:29
a Java Earthen PB, as well. He Kept it open as long as he
13:34
could but ultimately he went out of business.
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So then I met Danielle. Also another Danielle that was
13:41
going to open up lazy hummingbird and I was the first
13:45
person she hired. She basically I had enough
13:49
experience at that point where she gave me a lot of rain.
13:51
Like she, I worked there for a while and then I started
13:55
traveling a bunch and like, experiencing different coffee in
13:58
like Bali Thailand Europe different places and I asked her
14:03
if I could. Start a pop-up coffee shop on
14:05
the weekends, and that's when I started using like mushrooms and
14:10
cacao. And Maka, I like weird stuff in,
14:12
coffee drinks and I would have live music.
14:15
So she pretty much gave me free reign and then we found a second
14:19
location, Ocean Beach. And she said, you can put your
14:21
menu up there, do whatever you want, you're not a partner, but
14:25
I want you to like succeed. So I think was my experience in
14:29
her. She just kind of like that start
14:31
preparing me and how to run things hire people.
14:33
People scheduling taxes, like, all of that stuff back end of
14:37
the house basically like an owner and then we open up a
14:42
third location in the Mesa is pretty short lived by the same
14:46
thing. I ran that.
14:47
So by that point had a lot of years of experience.
14:49
So I was with lazy hundred. I think eight years and I also
14:53
worked at a hostel for a little bit.
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I've always just like been a hustler, I want to travel.
14:56
So work two or three jobs, even if I'm working a 40-hour job.
15:00
But basically, that set me up to run my own shop No, there's been
15:04
a couple business owners are like, oh you haven't been
15:06
through the whole experience of stars, starting your shop like
15:09
building it out but I was there every step of building every
15:13
single one of those shops and facts.
15:14
Like I was at Home Depot, I was cutting the, I built them with
15:18
my hands, they were carts, but nonetheless, I've been through
15:21
that process, three different times and dealing with Health
15:24
Inspectors. So I did have a little bit
15:27
easier opening my shop physically but I've I have had
15:31
that experience before that make sense.
15:33
Yeah. Yeah, well and then you
15:34
mentioned earlier, you kind of hit a ceiling where you can't
15:37
grow any further working for someone else and and for some
15:41
that's like that's like the go like to get into that position
15:44
and then for others it's like okay now I want to really put my
15:47
own name on it and put a name on it that I've chosen and for you
15:52
that's all trai and I'm wondering.
15:55
What is ultra a mean where did that come from?
15:57
And why did that speak to you? As like, this thing that I'm
16:00
going to live every single day for the rest of my life?
16:04
In time because no matter what, that's like a name that you are
16:08
connected to, yeah, I have such little time to choose a name but
16:13
I read this book called The Camino and a lady, it's like the
16:18
Camino de Santiago. It's kind of like the Pacific
16:20
Crest Trail, you hike this whole thing.
16:23
So when different hikers and travelers pass each other, they
16:27
say all trai to each other, which basically means like I see
16:31
you on your journey and I wish you.
16:33
Well, And I read that book, like I don't know five or six years
16:37
before I opened, and I always thought like, that'd be a cool
16:39
name, San Diego, so transient people don't live here for very
16:43
long and or there so many tourists and then my love for
16:48
traveling, I thought it would stick out.
16:51
So in hindsight I chose the name really quickly but I also now
16:55
being by scsu, it really is transient because the students
16:58
aren't here very long. So Journey.
17:01
Onward, you know, that's what it means.
17:02
And I think I just kind of fits with my lifestyle as well.
17:06
You were talking about travel and I'm just wondering if there
17:09
was any particular place in the world that kind of stands out to
17:12
you as like that was that was the trip that had kind of some
17:15
life-changing moments for me and maybe coffee and particular
17:20
definitely Bali. The coffee scene is amazing,
17:24
it's very heavily influenced by Australia, which we all know is
17:29
kind of, I think leads a lot of the coffee industry in a way.
17:33
Away, you know, so it's heavily influenced.
17:38
I mean, I don't know how to explain Bali, it's like a very
17:42
laid-back really relaxed but they do everything.
17:44
So well, so detailed that was just life-changing in general.
17:49
I think the people are so kind and so nice and it just, you
17:52
know, Good Vibes that that type of like there's no worries, you
17:56
know, and you are just in like lush tropical environment and
18:04
That's where I discovered putting a coffee and my coconut
18:08
like I would drink fresh coconuts everyday and then they
18:11
don't necessarily like have ice all the time.
18:13
So I would put a double espresso in a cold coconut and that's one
18:17
thing that's on my menu and so I do I think it's like that.
18:22
Help me experiment with different things.
18:24
Like coffee just doesn't have to be black coffee, you know?
18:27
Well, I'm a black coffee drinker but I kind of love this idea
18:31
that you are willing to take chances because of Of an
18:34
experience that you have. When you said that I just
18:36
thought, wow, like that's something I would try even
18:39
though. It seems so foreign to me,
18:42
having having done three seasons of this show and having tried
18:45
maybe a hundred different Coffee Roasters in the last year.
18:49
No, one else has ever said, like, hey, why don't you try
18:51
this in a coconut? You know, like that's a really
18:53
unique Union thing that's on the menu, your shop.
18:57
How do you infuse kind of this mission of Journey onward into
19:00
the vibe of your store and into your brand?
19:02
And you mentioned that your knee rested?
19:04
Yes. You so a lot of students I would
19:06
imagine are coming in, but how do you kind of maintain, you
19:10
know, that feeling that people get when they come through the
19:12
coffee shop with so much kind of turnover and and frankly being
19:17
in the in the middle of the pandemic.
19:19
Yeah. Um my shop is like very kind of
19:24
eclectic in its own, it's like DIY.
19:27
It's not going to look like some of our bigger small businesses
19:31
here that have 100K build out Cena but But that speaks to like
19:35
college kids and the type of people, you kind of attract the
19:40
type of people that are in the same sort of Lifestyle suppose.
19:43
So I think like my customer service like, I'm very like a
19:49
vulnerable person or like, I'm like, this is who I am and same
19:53
with my employees were very personable.
19:55
We don't really do coffee snobbery.
19:58
That's, I don't know. We just are very, very laid
20:00
back. Like we make it feel like home
20:02
and I feel like that's really Really inspiring to people.
20:05
And then I live in my van and I travel a lot and I think that's
20:12
part of my branding. Do you live in your van?
20:16
And I'm sorry to ask this because I'm a big fan of the van
20:21
concept and at one time built out a 23-foot bus for a similar
20:25
purpose. Awesome.
20:26
What do you do live in the van because you want to or because
20:30
you put all your money into the shop and you have free parking.
20:34
I moved into the van shortly after I open the shop because I
20:37
wanted to my lease was up where I was living and I'll always
20:42
want to do van life. I thought that That I would try
20:46
it and see and then the pandemic happened shortly after that.
20:49
And now, I mean, it, it's pretty much by necessity because rents
20:53
also what, like almost doubled in San Diego, but I do do it by
20:59
choice. I love it.
21:00
And as much as I can have, the freedom to travel is better for
21:06
my mental health and running my business during a pandemic.
21:11
Sure. Yeah.
21:12
I've see I've been following her Instagram and I see photos of
21:14
you guys out. In the van and I saw you just
21:16
came back from a van life Pride event.
21:19
Yeah, which looks super cool. You mentioned that, you think
21:22
the business attracts kind of like minded spirits to the
21:26
store? But I think the van life does is
21:29
a similar thing. I know, I noticed that if I'm in
21:31
a campground and I see people with kind of a cool build out, I
21:34
gravitate towards them. Yeah, I don't know why, but I'm
21:37
less afraid to say. Hey, what's going on here?
21:40
It totally. Yeah.
21:41
Do you do that when you're out traveling or when you're out in
21:43
the van? Say it Josh.
21:45
Poetry or somewhere with coffee? I mean, I think I feel like when
21:48
I see someone making coffee, like, I want to go talk to them.
21:51
Totally. Yeah, I think it's like my two
21:53
passions being nomadic and coffee mixed together.
21:57
So, I absolutely do I was driving down Sunset Cliffs.
22:00
The other day, going to watch a Sunset and this guy has no
22:04
babies in the morning, he has a van and he had a set up outside
22:07
in the parking lot coffee, and muffins, or something.
22:09
So, I pulled in and talk to him for a while and he's just
22:13
starting out as an entrepreneur. And just try to inspire him but
22:17
also be inspired by like, you know, that's so cool.
22:21
And he lives in his van as well. So I was like, wow.
22:25
Like it doesn't matter where you start, you know, you're just
22:28
putting yourself out there, that's so funny.
22:31
I, we started a business out of the bus that we built out and
22:35
how we started when we were still like in the beginning
22:38
phases and learning, we spread the word by making coffee at
22:42
Palisades Park in Pacific Beach, and giving out Donuts.
22:44
It's awesome. Just getting people to talk to
22:47
us. So I think that's like a notice
22:49
a little barrier, but it's such a cool, like, simple way to
22:51
communicate with other people. Yeah, it's really interesting
22:54
that you have such a nomadic bent and also have this fixed
22:59
retail store, that really would have to ground you to a
23:02
location. Is that something you've thought
23:04
about kind of The Duality of that.
23:07
Well, like I said, I didn't plan on necessarily living in my van,
23:11
like I thought, I mean, I know it takes a couple years to To
23:15
make a profit but covid really threw a wrench in that but now,
23:20
yes, I think brick and mortars extremely hard.
23:27
I'm realizing like obviously I'm for like minimum wage being
23:32
increased but with the cost of rent with the pandemic, I'm by
23:39
scsu the students are gone. Like how am I going to keep a
23:42
brick-and-mortar alive? Like I have to replace a grease
23:45
trap. The city says like 4 grand and
23:48
it's it's just like it's not like it was ten years ago and
23:53
rent was cheaper and minimum. Wage is $8 in your selling
23:55
coffee, it's real, it's like really difficult Somme.
23:59
I mean, my plan, essentially my backup plan is to get a small
24:03
warehouse and do more online and grocery stores because I need a
24:07
backup plan. I'm seeing, as, you know, coffee
24:11
shops that you would think would never got a business going out
24:14
of business. And it's, like, devastating to
24:18
see that so I like I'm I think, like I want to be on the road as
24:24
well, so essentially, if I don't have a brick-and-mortar anymore
24:27
and I have a warehouse at some point, I can travel and share my
24:31
coffee with people. Like I thought about pulling up
24:33
in front of national parks, you know, and doing pour over to
24:37
something, I'm not really sure it's a strange time.
24:40
And I'm really trying to re-evaluate like How to move
24:45
forward right now. It's really, it's really weird
24:47
times. Essentially there's all kinds of
24:50
articles in the paper about how everyone's quitting their job,
24:53
but the none of those are dressed that.
24:55
If you're Your Own Boss, you can't really quit your job other
24:57
than to give up your business and the rest of you you know, or
25:01
change it completely. And and that's kind of an
25:05
emotional variable that just I think is it's not doesn't make
25:09
for an easy story in the paper, but it's certainly out there
25:13
when I Talk to entrepreneurs. Anyway, talking about a future
25:17
Warehouse Roastery at some point.
25:19
It doesn't sound like you plan on giving a coffee in any way.
25:22
Yeah, but what's kind of your your philosophy, when it comes
25:26
to roasting coffee or sourcing coffee, where is kind of your
25:30
go-to location in the world. If you're looking for coffee,
25:33
anything you can tell us about your kind of your plan on that
25:36
side of things. Yeah, I still feel new to
25:39
roasting. I've been roasting for a year.
25:42
I did have a little Don't experience.
25:44
But so there's it's really hard to go to couplings right now,
25:49
you know, because of covid. So I am kind of blindly getting
25:55
samples and then trying to match that with roasting.
25:58
But right now, you know, I have a Honduras Colombia Guatemala.
26:02
And then when it's in season Ethiopia, just depending on.
26:06
Yeah. Like the season, I guess I'm
26:08
learning all about sourcing. I've read every roasting book
26:11
sourcing book. I'm basically teaching In
26:14
myself, it's a interesting too because it's like, e as a
26:18
roaster, you don't really want to reach out to other Roasters
26:20
because it seems kind of, you know, like secretive and away,
26:25
but Tyler from tired eyes, and he's been really helpful to me,
26:31
and then think, Pablo ICT has been super helpful in helping me
26:36
Source coffee. I do get all organic coffee and
26:39
I'm trying to work with all women, co-opted coffee, you
26:43
know, something like that. That so the goal is to go to
26:46
Source like as soon as I can travel and go to the farms and
26:49
really work with like a couple specific Farms, if I can do it
26:53
financially, but right now I'm like really learning The
26:56
Roasting process trying to dial in.
26:58
Getting it super consistent. I have a roast on a San
27:02
Franciscan, it's, you know, 6 kilo.
27:04
So I'm roasting 5 pounds at a time.
27:05
It's hard to get consistency, it's propane as well, so it's
27:09
not natural gas. So that I've learned throws in
27:12
an extra You know, yeah. Next to wrench for sure that
27:17
consistency, which is so important, but at that also
27:20
could mean that you're finding, you're getting surprises to some
27:24
extent that maybe you weren't expecting but turn out to be a
27:27
blessing in disguise. So yeah.
27:29
And like honestly people telling me they like my coffee or
27:32
they've seen my progress and we I do have like you know people
27:36
who drink coffee all over, you know that have subscriptions or
27:40
drink you know anywhere from Bird Rock lofty.
27:43
I'm sure, you know, all the different places and they're
27:45
like, you're caught, you know, you like your coffee too.
27:47
Or like it's just as, you know, whatever.
27:49
So that's good to know because it's very scary to put yourself
27:54
out there. It's no different than like an
27:56
artist putting their work out. It's something that you you
27:59
created. You mean, it started as it
28:02
started as one thing and now you're giving people something
28:04
else. Yeah I can be terrifying.
28:08
I feel that way every single time I do one of these
28:10
interviews. Yeah yeah it really is.
28:13
It's like Who is going to tell me if my coffee is bad or good?
28:17
You know, like customers for the most part.
28:20
Like, it's like coffee industry, people.
28:23
That's scary. Because I think as Roasters or
28:26
owners or even Baristas we get used to, like the coffee.
28:30
We drink every day or that. We like, we develop like a
28:32
certain taste. So, it's like, how who's gonna
28:37
tell me that? This isn't good or bad?
28:39
I don't know. It's like strange.
28:41
If that makes sense. A feeling of I don't know, sure,
28:46
finding that network of people to be honest with you.
28:48
I think I worry about that. I worry about that with this
28:51
show but other projects to I wrote a book recently and I
28:55
didn't know, you know, will my wife tell me that she likes it,
28:58
you know nicer, my mom or my mother-in-law.
29:01
Actually, only gave it four stars.
29:04
That was I appreciated that Honesty.
29:07
Yeah, we're talking a little bit about like connecting with other
29:10
Roasters, another coffee people and you mentioned a few but A
29:14
woman who is running a business and in what I believe to be a
29:21
fairly male dominated industry, although I have interviewed
29:23
quite a few women entrepreneurs in the show.
29:26
Do you find that that impacts your ability to go out and do
29:29
world or do you think that gives you an advantage?
29:30
Or how does, how does that if at all Impact, what you're doing?
29:35
I think in my like head when when I was first, starting it
29:39
really impacted me. Like, there's not a lot of women
29:42
roasters Here in San Diego and the ones are there are pretty
29:47
seasoned or they have a lot of tools to be successful in
29:51
roasting and it's like support, you know, for the roasting for.
29:56
So I try to find people that I know are approachable like that
30:01
our friends in the industry, you know, to talk to and in my head
30:06
it's like super intimidating. And I don't think because I'm a,
30:09
I'm a woman that necessary, hold me back, but in the past, it's
30:13
been bothering. Something that's very male
30:15
dominated and it seems like kind of like a club, but I really
30:20
have to get past that and like, is that in my head or is this
30:23
true? And another part is like in my
30:25
head, I'm like, well, there's so many rich white dudes, that own
30:30
coffee shop saying that pop up and have like, you know, a
30:33
hundred to a hundred thousand dollar buildups out of nowhere.
30:36
It's but then I'm like why does it matter like why don't you
30:39
know, like why do I think that way I guess?
30:42
It's like You want to be a business professional but you're
30:45
not really seeing that way. But you know that you are if
30:47
that makes sense. I think I struggle with yeah,
30:51
like being seen in the coffee Community.
30:54
I don't, I don't really feel like we really do.
30:59
But like, why do I need the coffee Industries approval?
31:02
I guess if that makes sense, like my community, my customers
31:05
really love us. So I don't know if that makes
31:08
sense, but it's also covid. So I think people are just like,
31:11
staying in their own lane, you know, and like, Like, sticking
31:15
to what they already know. I guess if that makes sense.
31:18
Sure, I think absolutely. I'm talking to you from my
31:22
closet, which is where I've been through this whole show.
31:24
I thought season 4 would be in person, like sitting across from
31:28
each other to table having a cup of coffee.
31:31
And then when Omicron came around, I just was like, you
31:34
know what, like, what's one? What's a few more months to stay
31:36
home? Yeah, but that does like, I have
31:40
to actively work at exploring and meeting new people, which I
31:44
get to do through this show and I'm very grateful for it.
31:47
I get to meet people like you like yeah, but if I didn't have
31:50
this, I would probably just buy the same cup of coffee from down
31:54
the street, or the same thing and never talk to anyone.
31:57
And there are other things that I'm passionate about beer being
32:01
one of them. I write a column here in San
32:04
Diego, but I feel completely out of the loop because I'm not
32:08
necessarily putting that That same effort into it and it is
32:13
exhausting during all of it. Yeah, we're all exhausted and
32:18
it's fair to say that you're exhausted but there's another
32:21
level of it for you because you are running a business and you
32:24
do have people depending on you, you have employees.
32:27
And I wanted to just ask that how has being the boss of other
32:30
people now that you're not the employee anymore changed for
32:34
you. Is that a rewarding experience?
32:36
Is it difficult Chapman? Assuming, it's all of the above,
32:38
but yeah. You know, you're able to provide
32:42
opportunity for people at a time that is is somewhat tenuous
32:46
definitely. I like going into it was going
32:51
to be like I'm going to be the boss.
32:54
I always wanted I'm not I don't want my employees to fill
32:57
disposable and I don't want them to feel like they're just making
33:02
me money. So I've taken the opportunity to
33:04
be really transparent with my staff to also I work side by
33:09
side with Him when I'm on the floor, I'm their co-worker.
33:13
You know, nobody's in charge per se like when we work as a team
33:18
and that's given like little issue with like I don't have
33:21
anybody with like, attitude problems, or I don't also run
33:25
anyone as a manager because I think like, if everyone works as
33:29
a team like the hierarchy and people want to be the lead
33:33
barrese in the head Barista and, you know, creates tension and
33:36
separation and they're all family to me.
33:39
They're all Pretty young and create where if they need
33:43
anything, they can come to me. And I have their back, no matter
33:47
what. And then I'm also learning to
33:49
have boundaries too, because I realized that's, especially
33:52
during covid, it's very exhausting because everyone has
33:56
stuff going on. So now I'm learning to, to scale
33:59
back a little bit. So I've been having these
34:01
conversations with my staff. Hey, I'm, you know, backing off
34:05
working on the floor, so much. I'm going to give you guys a
34:07
little more responsibility, even emotionally.
34:10
Only with stuff going on in your life.
34:12
I can only be there for you so much at the moment because I'm
34:15
also really trying to navigate how to Pivot and move forward in
34:20
my business. So there's so much respect and
34:22
love for each other. I just recently went through the
34:25
like a really, I always had long-term staff had a high
34:28
turnover. It was like when unemployment
34:31
Saga, giving out checks, everyone got jobs and then job
34:35
hopping, and there's a coffee shops in San Diego.
34:37
That I absolutely love and they have Married to I do pay more
34:42
than minimum wage as well, but I'm to pay more than I can
34:45
payment, which so I've been having staff like leave to go
34:48
work for this company because they can afford to hire, you
34:52
know, more and I get it like when you're 21 years old and
34:56
you're making $19 an hour, starting off, making coffee all
35:01
day. Like why would you want to work
35:03
for 15 or 16? It's like the younger generation
35:08
kind of wants to do. How can I make the most?
35:10
Sindhu the least. And that's okay.
35:13
It just, you just how it is, you know, when you said that 19, I
35:17
just I don't mean to chuckle, but my first job, I was paid two
35:21
dollars and fifteen cents an hour plus tips.
35:26
And in the midwest you can get away with that.
35:28
I think they still only pay like, 435 an hour plus.
35:30
Yes, at this particular restaurant, I was working at if
35:34
I'm coming to all Trail which I intend on doing probably before
35:38
the show airs. I'll confirm If anyone's
35:41
listening to the show, what is it that, you're, you're
35:44
recommending to somebody new that comes into your shop or how
35:47
is it? What is that experience life for
35:49
somebody who walks in off the street, with no concept of who
35:52
you are? I think immediately like when
35:55
people walk in, they're greeted by, like, the vibrancy of the
35:58
shop. There's a lot of plants in The
35:59
Eclectic - and most people when they walk in they are like wow,
36:04
this place is so cute or so homey.
36:06
I really love it. We have specialty drinks.
36:10
That people are like really drawn to but I always recommend
36:12
or cold brew. I've been brewing cold brew
36:15
since like two thousand, seven or eight before it was popular,
36:19
and I feel like I'm styled the in.
36:20
I feel like I'm a pro at Kolkata, so I always recommend
36:24
that and then a people want to, we also have macadamia nut milk.
36:29
Like my shops, 99 percent vegan. We have a lot of vegans that
36:32
come in, so that's what I pretty much do because it goes good
36:37
with any of her coffee. You know, like give Soph that
36:40
nutty peel that people that's like easy drinking.
36:44
You know what I mean? It's not too too far off and
36:47
then our drip coffee I think is really good as well.
36:49
I'm 99% vegan to so that way. Yeah.
36:54
I'm like right there. But there's, there's this
36:57
Wisconsin part of me that won't give up cheese all the time.
37:00
Yeah, it's it's always catch me off.
37:03
Guard ruin, people don't know. I'm the owner, a lot of the
37:05
times, you know, they're like, what's your favorite thing on
37:08
the menu? And I'm like, man, it's, I drink
37:11
black hole Drew, but it's like, it's such a tough question
37:15
because I have, no, I don't want to steer anyone the wrong way,
37:18
but I also think like, I think we have some of the best drinks
37:21
in San Diego, you know? Like on my menu.
37:24
So you know, that's kind of like sounds egotistical, but I really
37:29
think I really, I really think we do.
37:32
I think you have to believe that.
37:33
If you believe in your product to some extent, you have to
37:36
think that you are, if not the best.
37:38
Then on par with the best, like, you're giving people, something
37:41
you're proud of. And it's fair to say that we're
37:44
growing in our process and getting better and better and
37:47
better, but it's also important to be to feel good that like,
37:50
hey, I feel like I made someone's day today with Up a
37:54
coffee or a drink or or whatever or my case, give someone an okay
37:58
experience on the show. You know, they read something
38:01
interesting that I wrote we've been talking about a ton of
38:04
different things I want to just ask you real quick about working
38:07
with coffee. You said, you've been learning
38:09
and teaching yourself, reading books, watching YouTube videos.
38:13
Was there anything? That's kind of surprised you
38:15
about the process of working with coffee that you've you've
38:18
kind of learned the hard way, let's say or you've learned
38:21
through experience the biggest takeaway.
38:23
A I'm learning about coffee is it?
38:27
When you're in the business of coffee is like what does the
38:31
customer like. And that's a tough pill to
38:35
swallow when you're in when you want to be super specialty.
38:38
I think in your want to try all these methods But ultimately I'm
38:41
learning like the customer loves this.
38:43
And this is what they like and it sells and when you get to out
38:48
there, you can kind of lose people and if you're too
38:52
mediocre or not good, Enough. You know.
38:54
So it's like Experimenting to an extent but also keeping
38:59
customers happy and also knowing that you know it's like you want
39:04
to do pour overs and you want to do this and you want to buy the
39:07
best of this and that and like really ultimately you give a
39:10
customer good experience. They're going to love your
39:12
coffee if you give them a bad experience whether it's super
39:15
specialty, they're not going to like it.
39:16
You know, all comes down to to that.
39:19
But I think another thing is I've learned like there's
39:24
necessarily there's wrong ways to Is coffee, but once you kind
39:27
of have your curve down, there's really no wrong way.
39:30
It's all experimental, right? It's not bad.
39:34
So I'm learning, like I don't have to roast something like I
39:39
can experiment with it. It doesn't have to be like
39:41
exactly set the way I would like, I was taught a certain
39:45
way, but now I can play around with it and if it doesn't look
39:50
like, you know what, I think it should look like and it still
39:52
tastes good. Then that's okay, too.
39:56
Same with with, you know, espresso Blends and cold brew,
40:01
what? We think it should taste like,
40:04
you know, light roast made a big boom in San Diego while ago but
40:08
or medium or, you know, whatever.
40:10
But I think like, putting out what you think is good, not
40:15
compare. Like, okay, here comparisons the
40:17
biggest thief of Joy, right? Like comparing one, coffee shops
40:22
coffee to another. You know it's like you know, you
40:25
can enjoy. Enjoy them both.
40:27
You don't have to compare them and negative or positive ways.
40:30
That's a great. Can you say that quote?
40:32
Again what a joy? That's such a cool kind of
40:37
comment. I haven't I haven't heard that
40:38
before. I'm gonna think on that one for
40:40
a while. Is there anything that we didn't
40:42
cover today that you want people to know about the ultra
40:45
experience or about you as a coffee professional?
40:49
I think like the main thing is you know I really just was a
40:54
barista with a dream The passion to open my own coffee shop and I
40:59
just kept chipping away at it and didn't give up.
41:02
And you don't have to have a certain amount of finances or
41:07
backing like you can. You can make it work as and you
41:11
don't have to come out of the gate with the most expensive
41:16
espresso machine. Just start with what you have.
41:19
I always wanted to roast. I didn't get my rostered till
41:22
the pandemic. I thought if I'm going to go out
41:24
of business, I'm going to like it fell.
41:26
A bankruptcy. You let me go out big-time like,
41:28
let me finance a coffee roaster and just completely, send it,
41:32
you know, like don't be afraid to don't be afraid to like take
41:37
big risks because big rewards, right?
41:39
I'm already saving a ton of money.
41:40
Not buying coffee for $11 a pound, you know?
41:44
So I, yeah, I think the biggest takeaway is like, it doesn't
41:46
matter where you're at or like what your dream is.
41:48
I think just keep chipping away. I do think you should know the
41:52
industry that you're getting into though.
41:54
I a lot of People just want to own coffee shops that they've
41:59
never even been industry and like, absolutely, not, like,
42:03
just go enjoy because you really have to know what you're doing.
42:06
I think, or have a lot of money. It's like one of the two.
42:10
Yeah, well, that second one sounds pretty great.
42:12
Right? The last question, I kind of
42:16
asked, everyone is when you're out and about, you're getting a
42:18
coffee, you're going to a different shop or you're
42:20
traveling in the van. What is it that you order for
42:23
yourself? I get cold during no matter what
42:25
Everywhere I Go. Go.
42:26
Even though you think yours is dialed in the best?
42:28
Is it to compare yours to this? Or is it to just see what other
42:31
people are doing? It is to compare and to see what
42:34
other people are doing. The other thing, I'll get is
42:37
drip coffee or double espresso, but hot coffee just doesn't like
42:41
it doesn't. I don't feel good when I drink
42:43
it, that's why. But yeah, it's definitely cold
42:46
brew because people do some wild stuff Brewing, cold brew like
42:50
they'll hop Bloom it's like, you know.
42:53
So I'm always interested like What are you doing to get this
42:56
result? I'm just imagining you trying
42:59
some cold brew as you're driving down the highway and going down
43:02
as good as mine and dumping it out the window and I'm sure you
43:04
don't do that. But I kind of would love to see
43:07
that as like a cartoon. Wait, I've definitely been there
43:10
and you know, like there's some there's some coffee shops.
43:13
Like if you're really on the road like and you have to go not
43:17
to a small business probably like Dunkin Donuts has the best
43:21
cold beer and I hate to say that but like out of sheer necessity,
43:25
You know? Yeah, there are certain coffee
43:27
deserts. I was just traveling through
43:29
like Northern Arizona and Southern Utah.
43:31
And I could not find a locally-owned coffee shop in
43:37
several towns that we were in or they were there, but they
43:40
weren't open for like several days at a time, which is another
43:43
part of this pandemic with Staffing and making it
43:46
difficult. Yeah, I just yesterday, I was in
43:48
Vista, California and I have seen a coffee shop on my map and
43:53
I thought, I'll check that out. And I went there and they were
43:56
closed at, like, 9:00 in the morning.
43:58
I'm like, oh, what's going on today?
43:59
And it's like, oh well, they're closed every Monday, Tuesday,
44:02
Wednesday, because they don't have enough.
44:03
Wow, yeah. And it's like, well, that's
44:07
that's kind of like a slow bleed almost, you know, like if you're
44:12
a coffee shop, that's not open every morning that can be be.
44:16
Be tough Danny. I want to say thank you for just
44:19
joining the show and helping me get back into it.
44:23
And also, just for sharing so much about Self and being
44:26
willing to share, you know, parts of the story with us.
44:29
I think it's I think there's a lot of, I think there's a lot
44:32
that goes into being an entrepreneur and it sounds like
44:35
you have really gone through a lot of that experience that and
44:38
then when you share, which not, everyone is.
44:40
So I really have course. Thank you so much.
44:42
I really enjoyed it for sure. Hey, Rose listeners, Ryan.
44:55
Again I really want to express my gratitude to Danny for how
44:58
open and willing to share. She was during that interview.
45:02
It was my first recording of the new season my first recording of
45:05
2022. And to be honest, I went into it
45:08
a little bit stressed, a little bit nervous and a little
45:11
frustrated by the covid exposure Logistics.
45:14
I have been dealing with As recently as last fall, I thought
45:17
I might be transitioning into more in person shows, but of
45:21
course Omicron exploded in December and scuttled those
45:24
plants an hour with Danny. And it felt like I was right
45:27
back on track. It's a great privilege to get to
45:30
share other people's Journeys with you and it is a great
45:33
luxury that I can do it from here at home.
45:35
Honestly. I just keep saying to myself
45:38
what a world. We are living in.
45:41
So again, thank you Danny for sharing and for helping me, get
45:44
back into the swing of things. As far as my coffee, drinking
45:47
goes, in general, my palate has been slowly working towards
45:51
enjoying a fruitier cup of coffee.
45:54
I've always been partial to something a little bit more
45:56
bitter filled with dark chocolate and rich flavors.
45:59
If there is a Sumatra on the coffee list, I'm probably
46:02
ordering it. But all of a sudden, the light
46:05
fruit forward coffee seem to keep finding their way into my
46:08
cup. I'm honestly not sure how that
46:10
Happens. Someone is ordering these
46:12
coffees and it's probably me but I honestly don't remember doing
46:15
it. My changing palette is one of
46:18
the biggest reasons that I don't write coffee reviews for years.
46:22
I wrote beer reviews. Sometimes scathing ones
46:25
sometimes applauding ones but looking back, I don't know that.
46:28
I really feel the same way about the same beers anymore.
46:32
My tastes have changed, even if the beer hasn't.
46:35
So for those of you who have been asking, that is why roast
46:38
West Coast doesn't do coffee reviews.
46:40
I also like to just enjoy each cup for the experience that it
46:44
is. Sometimes it's the best cup of
46:46
coffee ever. Sometimes it's just a
46:48
comfortable cup. Sometimes it reminds me of going
46:51
to the diner. When I was too young to hang out
46:53
in a bar, I'll leave the reviews to The Experts that said being
46:59
that it is the first episode of Season 4.
47:02
I've had a lot of coffee thoughts since we ended Season
47:05
3, starting with single-use coffee machines.
47:09
Sometimes the Keurig brand sometimes other depending on
47:13
where I've been. I have not been particularly
47:15
kind to the single serving coffee concept for a multitude
47:19
of reasons. Generally the pre-ground coffees
47:23
that come in the little cups. Just don't taste the way, I like
47:26
my coffee to taste and the waste generated by those cups.
47:30
Seems insane to me that single-serving plastic drives me
47:34
crazy. However, I had the opportunity
47:37
to use a reusable cake Well, in Oklahoma, it's just a little
47:41
mesh cup with a flip top lid, that lets you put your own
47:44
freshly ground coffee inside the machine, which is then brewed as
47:48
a single cup of coffee, and I have to admit the coffee, I made
47:52
in it. A blend from Colectivo Coffee in
47:54
Madison, Wisconsin wasn't half bad and without the plastic
47:58
waste I didn't feel so guilty making it.
48:01
I did not test the temperature of the water or double check the
48:03
gram weight of the bean to water ratios so it wasn't perfect but
48:08
I could definitely see Value in the convenience.
48:11
If there is anyone else out there using the single serving
48:13
machine method to make actual good coffee.
48:16
I want to hear about your experience.
48:19
And if there are any coffee science, nerds a label, I am
48:22
putting out there with great love and great respect.
48:25
I'd like to share your perspective on the consistency
48:28
and quality of coffee being made in one of these single serving
48:32
Brewers reach out to at roast West Coast on Instagram, to
48:35
connect about it. I also want to take a moment to
48:38
give a shout out to A team at Young Hickory and their owner.
48:41
Clay Young Hickory was based in the North Park in East Village
48:44
neighborhoods of San Diego. They recently closed both of
48:48
their coffee and beer locations. It was such a great concept and
48:52
inviting space. And those communities were
48:54
better for their presence for the past seven years.
48:57
They recently put out a statement announcing their
48:59
closure and inviting the community to come celebrate with
49:02
them. One last time.
49:04
The full post is on their Instagram, at Young, Hickory SD,
49:07
and we shared it on roast West. Dot-com.
49:10
I'm pulling this quote from the middle quote, this month will be
49:14
ceasing our operations at Young Hickory to put it.
49:17
Simply the pandemic has affected Us in such a real and fiscal
49:21
manner. That operating is no longer
49:23
sustainable. For us, we survived the
49:26
circumstances as long as we possibly could fighting tooth
49:29
and nail the whole way. Despite her best efforts.
49:33
The time has come for us to move on and quote.
49:37
At the beginning of the covid pandemic, which roughly
49:39
coincided with the beginning of this show.
49:42
I wondered how many businesses would close that.
49:45
Wave of closures. Never really came in part due to
49:49
customers really going out of their way to support small
49:51
businesses. Also in part due to local state
49:54
and federal assistance. And finally, in part due to the
49:57
incredible adjustments, small business owners were making on
50:01
the Fly sometimes daily to stem the impacts of Coronavirus.
50:06
Even in their closing announcement, Young Hickory took
50:08
the opportunity to encourage us to support other small coffee
50:11
shops. I'll follow up on that to say.
50:14
It isn't your responsibility to save your local coffee, shop, or
50:18
local Brewery or bookstore or nail salon.
50:21
Everyone is being impacted by this differently.
50:24
However, if you have the option, I always encourage you to shop,
50:28
local shop, small, and know that those cups of coffee that you
50:32
buy, those roasted beans, they make a real.
50:35
Packed both, physically and emotionally for a lot of people
50:39
in the coffee economy. And I'm officially off my
50:43
soapbox in the podcasting business.
50:46
I think this is called a transition.
50:48
Speaking of great small businesses, some of them support
50:52
this show because of them in our listening subscribers, the
50:55
podcast closet has a fancy new, ring light, and it's lined with
50:59
foam acoustic panels. They are why this show keeps
51:02
getting bigger and better click on the links on Rose.
51:05
Westcoast.com to learn more about our newest roast partner,
51:09
ignite Coffee Roasters or Cafe lechera in Solana Beach.
51:14
Who will soon be opening in Encinitas California as well.
51:17
Most are coffee company, which is basically everywhere, coffee
51:21
cycle, roasting who we've teamed up with to offer coffee smarter
51:24
classes, leap coffee, zoom bar, coffee and tea, Maria coffee
51:29
steady-state, coffee. And don't forget roast West
51:33
Coast. This show will be at camp.
51:35
Coffee company in February Omicron permitting, mark your
51:39
calendars for Saturday morning, February 19th from 9:00 to noon.
51:44
There will be stickers and great coffee, and I'll be interviewing
51:47
customers to be on the roast West Coast coffee podcast.
51:50
Thank you to those industry Partners as well as Cape Horn
51:53
coffee and first light whiskey, I got a chance to hang out with
51:57
the first light whiskey team recently and came away really
52:00
impressed with their desire to dig into the science of coffee
52:03
and to create a whiskey that Respects, the craft coffee.
52:07
They are going to be infusing into some small premium batches
52:10
in the near future again. Head to roast westcoast.com for
52:14
all of those links and to check out the other coffee content,
52:17
including some updates and Coffee News and coffee
52:20
education. We have a bit of a new format
52:22
this season, where we drop both of our episodes on the same day.
52:26
So you can just keep listening for a coffee smarter episode
52:28
with Chris O'Brien of coffee cycle, roasting, where I ask all
52:31
of the questions that you've been sending me on Instagram.
52:34
Thank you all for listening. Listening this episode of the
52:37
roast West Coast coffee podcast is was has been written produced
52:42
and recorded by me Ryan Walt. I hope that this show has found
52:46
you happy healthy and with at least enough sanity and coffee
52:50
to make it through the day. Please always tip your Baristas
52:54
now more than ever and be sure to drink.
52:57
Good coffee.