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Coffee People: Taylor MacInnis & Aaron Moore, Craft 42 Roasters · Coffee People Podcast

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People podcasts show notes. Any questions before we get
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started? I don't think so.
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I think we're just gonna we're just gonna wing it here.
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Yeah, our third pot first pot on his podcast.
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Yeah. Go with the flow.
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Yeah, you take the lead. Before we even get started, I'll
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say, is winging it a try something?
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We're going to get back to like is that something that we do
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with craft 42 or well? Yeah, maybe we'll find.
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I guess we can evaluate that question.
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At the end of the podcast will loop back around.
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I want to say thank you for just spending an hour with me and
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talking about your journey and also over listening to this
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show, I know Aaron reached out a long time ago to kind of, let me
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say thank You' which Always incredibly, I'm always
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appreciative of that. Hey, good morning everyone.
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Welcome back to the coffee. People podcast.
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Presented by rho, Star Coffee, packaging, coffee people.
1:50
As you probably know, is part of the roast West Coast Coffee
1:54
Network. I'm Ryan Wilt.
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And this is the show where we get to know.
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Coffee people, often we leave these episodes inspired and
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motivated and always wanting to drink a good cup of coffee.
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Today's guests are Partners in life and in business, Taylor,
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McInnis is the owner and operator of craft 42 Roasters in
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Kelowna, British Columbia, which you can find only a quick, four
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hours or so east of Vancouver. Aaron Moore is the head roaster,
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they both take turns being each other's cheerleaders during the
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first of two conversations we had for this podcast.
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They often spent just as much time, uplifting each other and
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espousing the qualities. The other has that makes their
2:37
first Coffee Roastery a success as talking about their own
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efforts. Technically coffee people is
2:44
still on break between season seven and eight but I'm excited
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to get this show out because it'll give me another chance to
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reach out to Aaron and Taylor. Whom I found to be quite fun
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conversationalists. And besides, when a good show
2:57
comes along, I want to get it out to the people that's you.
3:02
The new season is coming soon. While you're listening to this
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podcast, had to roast westcoast.com to check out our
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recent coffee, packaging Designer Showcase.
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It was the The first of many, because while there's a lot of
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cool packaging out there right now, it's time for the show.
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I know, because my coffee mug is full of good coffee and I hope
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yours is too. Please enjoy this coffee, people
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podcast conversation, featuring Taylor and Aaron of craft 42
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roasters, If you wouldn't mind since
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there's two of you introduce yourselves, so the audience can
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hear your voices and know who is who.
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And if you could just tell everyone what the name of your
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company is and what your role at the company is, okay, I'm
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Taylor. I'm the owner of the company.
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Yeah, and I'm Aaron and I'm the head roaster here and just
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coffee geek a bit so and your relationship to each other.
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Mmm, they question. I know we are Partners.
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So we are engaged for four years now so but you know, the whole
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covid thing and so here we are four years later and still
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engaged. So, But hopefully one day can
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get married. We decided that starting a
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business was going to kind of be a priority first.
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I think that's a really great way to look at things.
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My wife and I got engaged and get married right away really
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fast 20 years ago. Oh wow.
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One the advice we give to everyone.
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That is getting married, especially younger people, much
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younger people is get engaged for a long time and experience
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things together. See how you both.
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In the moment when things go bad or when they go good and enjoy
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that time and if you know you're going to be together, you know,
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the marriage part will come when it comes.
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And that's, that's how it works. I'm actually going to a wedding
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tomorrow. My first wedding since covid
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started, our first big event, which I'm really excited about.
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Yeah, not so much for seeing all the people in real life, but
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just for the person that's getting married, I'm very happy
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for them. Yeah.
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Well, I want to kind of get the show started for everyone.
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To learn a little bit more about you.
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It wasn't craft. 42 Roasters, isn't the only thing you've
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always done, but I want to know if you had a first experience
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each of you with coffee that you remember, something back in the
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day it doesn't have to be like anything fancy but just what was
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something that you thought? Oh well this is interesting.
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I want to want to kind of know more about this.
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I want to do this again for me. I worked for a pretty big coffee
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Corporation here in Back in Ontario, where I'm originally
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from, I traveled all around, Canada opening locations and
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being part of an opening team and had so much fun with that.
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But what I loved was when I went into one of the head offices,
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where we learned about the roasting and we learned about
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the cupping and the one specific guy that was responsible for
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cupping each time and I thought that was a pretty exciting time.
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I'm and something that intrigued me quite a bit so worked for
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that company for just under three years and then work for a
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franchise owner of that company for seven.
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So 10 years fish give or take, it was all about coffee.
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So I think for me that was probably where my interest stuck
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with coffee. And for me I've been a
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commercial truck driver for over 20 years.
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So coffee kind of comes with the job we went.
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And visited some friends of ours, family friends that we got
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connected to in Calgary, just to Province over for a moss.
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And they're really into coffee and they were kind enough, they
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knew we wanted to start a small business and roasting was
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something that we had been very interested in to and where I
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stumbled upon your podcast as well.
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They took us in, they showed us their Roasterie, they showed us
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all the different third wave coffees and they're little mini
7:30
Roasters and not just as amazed that lit a fire.
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From us from that moment, we went home.
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We bought a Kawa mini roaster. We started bringing in little
7:41
micro lots of coffee and developing our palate.
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And it was just a train that couldn't be stopped at that
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point. And and with a lot of direction
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from them as well. They certainly had no, they
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didn't keep anything like from us.
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Everything was going. You should do this and try this.
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And this is what we do for this. Even sharing numbers.
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Everything they were just so such an open book.
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I really do think that was what pushed us to say, okay, let's do
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this. Because like, and we wanted to
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be just like that to, you know, just like them, and what they
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gave us like, how amazing is it? These people are so successful.
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We were so blown away at how incredibly well, they've done in
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terms of expansion and they just really wanted to share that with
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us and help us along the way and be mentors for us.
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And that was, that was for us, like, A really big.
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And we found we found in Canada. The coffee craft coffee scene
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has been so inviting and all about sharing knowledge and
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bringing the community up at large, and increasing, coffee
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knowledge, and the expectation from the customer from what they
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can receive in their cup. Those people that we met there
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from Rosso coffee and Calgary so little shout out to them but
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they have a importing company called forward and their main
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guy has Worked with us and we're small.
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We just started last year, bringing little micro lots, and
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I can ask him anything at any time and he'll help me out, come
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visit with us. And his really shared his
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knowledge and and other coffee places in Canada.
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We've, I'm the type of person that will just email somebody
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that I think is doing a great job.
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And I think that can help us or is shares a similar passion and
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will just Reach Out Out and the people will reach great back and
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bite Us in come in and check out our stuff.
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And it's been a journey that's been incredible for us and we
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just feel like so blessed to me. Want to be a part of it.
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Yeah. I don't mean to put you on the
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spot but do you think that is a Canadian thing or do you think
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that's a coffee industry? Maybe a little bit of both but I
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mean, we're on the podcast with you so you're not Canadian.
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So this has been so great. I listen to you or we both have
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listened to you. A while and the people that you
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have on there. I think I think it's a coffee
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thing. As much as I do, think Canadians
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are very pleasant people. I do think it is a coffee thing
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that when you're going down a rabbit hole with specialty
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coffee, it takes you that way. It's just a passion and people
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that share a similar passion. It's easy to get excited
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together, whatever your passion is in life, if you share a
10:27
similar passion, you will have conversations for hours and
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you're willing to talk forever about it.
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Yeah, it's less competitive. Give and more just like a
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community. I would I would actually 100%
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agree with that. I think in my experience the
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coffee people that I've reached out to as part of this show in
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the moment for the most part are very open to the idea.
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Even if they don't want to be on the show, which is totally fine.
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When I ask questions about their Connection in the industry, a
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lot of people Express this, great desire to be connected to
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more coffee, people within their industry and be able to share
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their information and that's why they like coming on this show
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but Times that networking part of it can be difficult or
11:07
challenging or not natural. I'm in a suburb of a larger
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City. And, and I've spent a lot of
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time in some big cities and I can see where that intimidation
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Factor comes in. But for anyone listening, you
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know, reach out. I think, most people want to
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tell you, you know, want to share with you.
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What? They've learned Taylor, you had
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that time in the coffee industry.
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Aaron you were just drinking coffee along the road at some
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point. You must have started talking
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about, you know, someday we're going to open a coffee shop.
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Ah poor were thinking about it or we want to start you met this
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other group of people that inspired you to start roasting
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what was the Tipping Point that made you think.
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Now is the time we're going to take on this challenge.
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Yeah. I mean, I had been working for a
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franchise owner like a, like, I mentioned, who to this day, I
11:56
would still speak. So incredibly highly of he is
12:00
taught me more than probably I learned in.
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You know, my years at college and university and he he really
12:09
treated me like a partner and and showed me the ropes and kind
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of taught me how to crunch numbers and how the
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profitability and trusted me with his business.
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I got to a point where I was overseeing, multiple units.
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I think we're up to nine at one point alongside another general
12:30
manager and I just had learned so much and then felt like I was
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getting quite confident with that role and and just getting
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that itch all the time for more and can I do this myself and for
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my own business and I knew that one day, that was something I
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always want to do. I've known that from a very
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young age and I think my whole family knew that about me after
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years and years of working with alongside him and then seeing
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myself Progress. And just all the experience that
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I had gained. I knew that at some point I had
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to make the decision to start my own company, Aaron and I decided
13:15
to have a child together and I think it was that moment of
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having children and spending time with them and just like the
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love that you have for that child is where I was just like,
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okay. I need to do this for me and for
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my family. And like I want to raise a
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family in a small business and it was definitely our son who
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even though he's only three inspired me to want to start my
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own company. So I think that was the Tipping
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Point. I knew, I had kind of reached, I
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don't want to see. I knew, I knew everything about
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the position. I was in because I think you're
13:53
learning every day, but I knew that I couldn't had reached a
13:56
point where I had to either move forward and start my own
14:00
company. Or continue just doing what I
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was doing for the rest of my life.
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I just wasn't sure like about taking the risk and then I had
14:09
my son Layton, and we're currently also expecting one
14:14
more one more on the way that was a game-changer for sure.
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When you have your own kids and you start your own family to be,
14:23
so honored to watch the family that I work for work together
14:27
and grow in the franchise. Wanting To do that for my own
14:31
family and wanting to really have a business within my own
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family and teach my son from the very bottom all the way to when
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he's old enough to hopefully take it over himself if that's
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what he chooses to do. I think that was the Tipping
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Point just having my own kids and realizing how precious life
14:47
is and the time spent together I guess that would be it just the
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family aspect and and tying that in with all of my experience and
14:55
trusting myself and taking the risk and no pushback.
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From Erin or elsewhere on this idea that I'm giving up a,
15:04
something more steady for something more risky.
15:07
I think there's, you know, entrepreneurialism comes with
15:10
challenges and you also are giving up.
15:12
You know what sounded like a fairly long term career.
15:15
Yes. And I was, you know,
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financially, we were in a very, very comfortable position and
15:22
Aaron also, you know, we were just comfortable, but the
15:26
pushback from Aaron. Absolutely not anything we I
15:30
would spend hours and hours talking about what, what would
15:33
be best to do for a business and and what where we want to go
15:37
with a business and and all the different ways we would run it
15:40
and whatever it may be. And so we would talk hours and
15:43
hours, probably at nauseam just like, on my commute.
15:48
And then, from my family, like, I think with my parents, maybe
15:53
just a little bit of pushback in terms of they're just worried
15:57
is, you know, are you sure is this?
16:00
Is this what you want? But my dad had entrepreneurial
16:04
ISM in his blood I think to and it was just something that he
16:07
always wanted to do. So he got it, he got the itch
16:11
that I was having and and really just when I told him no this is
16:16
it guys I'm going to do this once they knew how serious I was
16:20
about it. It was it was just for them.
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They were just so supportive and the pushback was very
16:25
short-lived and it wasn't even pushed back.
16:27
It was more just like are you sure?
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Kind of, you know, Oh, so no not really.
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Everybody has been my friends, my family.
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My sister's, there's just been so much support.
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I wouldn't say. Pushback has been something.
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We've dealt with too much. At all, if you spend enough time
16:43
with somebody and have conversations, you can see the
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passion. I can see the passion that was
16:48
inside, Taylor for owning her own business and that fire
16:53
that's there. And it was a fire.
16:54
That wasn't going to go away unless she took that journey and
16:58
I'm a firm believer in. Process and taking the steps
17:03
that it takes and you're not going to know everything.
17:06
If you're starting a small business, if you know, 60% of
17:09
something, you better go now because if you're waiting to
17:14
know-it-all, it's not going to happen.
17:16
She's had all the business Acumen that she could possibly
17:21
need to start a business and I felt and believed in her ability
17:25
to manage a company and thought, wow.
17:29
You know, if you're ever going to Art something, what a an ace
17:32
to have, you know, the ability to do that and run a small
17:38
business is a very special gift that needed to be explored and I
17:44
just felt that if we work together, it didn't really
17:46
matter necessarily whether it was coffee or something else.
17:49
If we both put our heart and soul into it, it would become a
17:52
success and something that we could really be excited about,
17:56
I'm glad it's coffee because I love it and I'm going to And if
18:00
we get as if she was really into women's fashion, I would be a
18:05
little bit harder of a journey for me that I would follow, but
18:09
this has been exciting and lots of bumps along the way.
18:13
Of course, when you're working with your spouse, But I wouldn't
18:18
change it for the world. Absolutely not.
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Well Erin, you had to learn a new skill.
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You're the head roaster of craft 42 coming from your previous
18:26
career as a truck driver? How challenging was it for you
18:29
to pick that up? How did you guys fall into that
18:31
role at sounds? Like Taylor was naturally going
18:33
to be the the manager owner, but this other side of things, The
18:38
Roasting side. How did you start teaching
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yourself or learning that and when did you how long did it
18:43
take before? You felt like you were like oh I
18:46
want to share this. I want other people to tell me
18:50
if it's good or bad because I think it's okay.
18:53
I think we were talking we went and saw our friends there Rosso
18:57
and bought the sample roaster. And we're trying to coffees and
19:00
we'd have our friends over and we would try all these different
19:03
coffees. We do cup Innings, working on
19:05
our pallet and seeing all the different flavors that you could
19:08
get out of. It.
19:09
Almost felt like a mini Mindbender.
19:13
Every time you're taking a sip of they're going, what do you
19:15
taste, what do I taste? And at first, we were all over
19:18
the place and still are a bit. Everything's open to perception.
19:22
Then we're starting to get the same things OU case blueberry.
19:25
I taste blueberry or it steal a car.
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It's got and it was just a rabbit hole and I'm a rabbit
19:30
hole guy. I like going down stuff and I
19:34
like, I like scientific theory at an 8th grade level.
19:39
So roasting is perfect for me where I can try to keep all the
19:44
variables. The same, maybe change one thing
19:47
and see where that goes. Just listening to a lot of
19:50
podcasts reading books over and over and over again.
19:53
Trying it something I really thoroughly enjoyed and still
19:56
enjoy to this day and every time somebody has it in there saying
20:01
you know I like it for this or I like it for that is an
20:03
experience. I don't know that I could ever
20:05
get sick of and I'll speak to like for me watching him take on
20:12
the roasting. I think it just started with
20:14
him. Me suggesting.
20:15
Oh you know what about you know I started talking about Coffee
20:19
and how much we love drinking coffee and maybe with Aaron in
20:24
particular, really loving coffee.
20:26
What about roasting and Aaron from that point on just drove
20:29
right in and one thing I'll say about Aaron is I feel like he
20:32
has his hidden talent or like superpower where he can just
20:37
retain information, like it's nobody else's business and I am
20:41
just so incredibly impressed by that every day I listen to a
20:45
podcast and really enjoy in that Moment and really take on the
20:50
information then if Aaron's like oh how was that podcast?
20:52
You listen to, I'll be like oh it's really good, what was it
20:54
about? Well it was about and I'll just
20:56
kind of give him like Coles notes, very briefly and then
21:00
he'll almost reiterate the entire podcast back to me and
21:04
tell me to listen to it and I'll listen to it, I'll be like,
21:07
okay, so you pretty much told me the exact wording for word for
21:11
word. He's just very good at retaining
21:13
information and then he's very good at screwing it back or
21:18
maybe bad way of putting it but he's very good at putting it
21:21
back into other people's ears and minds and a way that is
21:26
articulate and also easily understood and I personally just
21:32
like, I'm so impressed by that and I wish I had that talent,
21:35
but it's quite good at that. So reading a book, he'll know
21:39
everything. He read in that book and
21:40
listening to a podcast and watching YouTube videos, he's
21:45
just incredibly talented at retaining information.
21:47
And and Arming and then utilizing it to maximize our
21:51
business. You guys are too.
21:53
Nice to each other. Yeah, to knife just like we've
22:02
been through so much together. We've been together for eight
22:04
years, so we've been through quite a bit and that you said 20
22:07
with your wife, which is incredible and I think, oh,
22:10
gosh, 20 and like, well where we going to be then, but we we've
22:13
been through so much together, a lot of adversity, and I think
22:17
that really helps us Maybe be kind when when the timings right
22:21
one, I think in a relationship in particular, passionate people
22:25
are passionate. So you are passionate about your
22:28
love and your passion about how annoying that person could be.
22:30
Sometimes it's still a commercial truck driver and the
22:35
benefits of that are that. I'm driving a lot and podcasts
22:39
help. So I listen to them quick shower
22:41
to Chris O'Brien, for making things, very simple.
22:44
So when I'm talking to people will coffee, I'm trying to
22:48
reiterate What he's said because I've actually found a lot of
22:52
those things to be simplified in a way that's easy to digest, it
22:57
easy for me to understand and other people as well.
22:59
But in particular, for talking about different things, about
23:02
coffee, and being able to tell, somebody is asking a question in
23:06
a way that makes sense to them and not get too far into the
23:09
weeds as if everybody has this extensive knowledge about
23:12
coffee. Well, I can already tell them,
23:14
you're more coffee smarter than I am because I've been listening
23:17
to Chris for 10 years and I've no idea.
23:19
What he's talking about most but I appreciate that.
23:23
He spends his time with me, you mentioned adversity.
23:28
I'm wondering about the coronavirus impacts on you, and
23:32
by extension your decision to, go go into this.
23:35
This world was that part of that and just knowing from, I think
23:41
everyone knows for watching the news.
23:42
It was Harder To Source things, it was harder to find supplies
23:45
was harder to find people to work on building things, and
23:49
yet, If somehow recently opened a cafe, how did that impact you?
23:52
And how do you feel you responded to that challenge?
23:55
I think, at first, it didn't really, I mean we had, we were
24:01
coming near the end of it, I think more so.
24:03
So it wasn't in the thick of it, when, you know, everyone was
24:07
deals. Not to leave their homes.
24:09
And I think with being at home working from home, in my
24:13
position, I my boss at the time was so incredibly understanding
24:18
of, you know, I got A toddler and whatever else.
24:20
And he was letting me work from home at times.
24:22
And so, working from home and that kind of slowed things down,
24:27
and made me get even more. You know, abuse show.
24:30
I think it actually worked in my favor a little bit.
24:32
But also, when it came to starting the business and those
24:37
challenges that came about, like, getting the paper product
24:40
quick to us or ordering something and feeling like it's
24:42
not going to be here for two months or three months for me.
24:46
I just saw it as, I mean, I guess this is as hard as it
24:49
sounds. We're going to get maybe, maybe
24:50
if the way three months now, but maybe once things get back, you
24:53
know, on track to what we considered normalcy before,
24:57
it'll just be easier than so to have any sort of challenge now
25:02
is I was okay with just accepting that, that's what it
25:05
is, like you can't. There's nothing you can do about
25:07
it. So just do your best and try to
25:10
have patience, which I don't have.
25:12
By the way, I am not a very patient person.
25:15
I think it was good for me. It was really good for me.
25:19
Me to go through that that adversity, but I think you were
25:23
going to say to. Well, I think originally, we
25:26
were going to be online, only? Yes, because of covid.
25:30
And we said to each other, the only way.
25:33
We'll tailor mainly said, the only way we would open a
25:36
storefront is if it was the purpose, perfect location.
25:38
And on a walk. One day, she stumbled across
25:41
people building a place and talk to them and we found this
25:44
perfect location and it took us a lot of time.
25:49
We designed it. Well Taylor designed it, and
25:52
then we built it all ourselves and it took a lot longer but we
25:55
were Sweat Equity, putting our time into it.
25:58
And we just thought from talking to friends of ours, if we're
26:02
able to have an opportunity to present the coffee in the format
26:07
that we best, see it being presented in, then if they go
26:11
home and they're they're messing around with it and it doesn't
26:14
taste quite this way. It tasted in the shop, they can
26:16
come back and have a conversation.
26:19
And look at ways on improving their cup, which we felt is was
26:24
the way to go if we were given that opportunity so somebody
26:27
doesn't come home, maybe doesn't get the proper extraction or
26:30
maybe is didn't grind it properly.
26:32
And thinks that the problem is the coffee.
26:35
Perhaps if they've already tried it in the shop, they would then
26:38
think, okay, what do I need to do to tweak it?
26:41
We found with specialty, coffee third, wave coffee.
26:44
If the extraction is not right? Or maybe the water is so
26:47
important isn't right? We're not seeing the true
26:51
version of that coffee. And you're getting a alternate
26:54
experience, then what you could be getting and we just want them
26:57
to have the best possible cup of coffee.
26:59
They can have at home, our whole idea at craft 42 is free to come
27:05
in for you to taste the coffee. By all means.
27:08
We'll make you a macchiato or a latte, but we want to improve
27:12
your experience at home. We want you to come in, get your
27:15
beans and really enjoy. And we love having the people in
27:17
here in a community has been Incredible.
27:20
But the idea is that going off on a tangent, Dad.
27:22
This is watch the show agents. Are the way to go.
27:27
Yeah, I think what like, where, where we started online and then
27:31
when things start to open up, it just kind of seemed a lot easier
27:35
for us to open up a storefront and it made sense.
27:39
So, I think I think covid had very little impact.
27:42
If anything just gave us a bit more of a challenge and I think
27:45
we're both up for a challenge. Very much so.
27:48
And We both love any sort of way.
27:51
We have to work around something to get to the goals.
27:54
So I think, I think covid didn't really have too much of an
27:58
impact on us. What I've heard through this,
28:01
that, that last rant, let's call it from here, it wasn't me.
28:05
Is that you're just trying to push other people down that
28:07
rabbit hole. Totally come with me, come with
28:11
me, come with me down this whole working, that we're going to
28:14
learn what we learn and figure it out.
28:15
Well, that takes me to the name craft 42 and the name of your
28:19
your Cafe space in your roaster company.
28:22
Where does that name come from? And what does it mean?
28:25
So with craft 42, that definitely is a soft spot for
28:30
me. So 42 was the number of the
28:34
household that I grew up in. So I lived in that house for
28:37
much longer than I ever like to admit my dad built that house
28:41
with his own hands and my mom, of course, and the two of them
28:45
did that project together and Had kids while they were doing
28:50
it and they raised us in that home for many, many years,
28:56
warring parties and having friends over and letting us have
28:59
friends over and opening our doors to everybody and the
29:02
house, hold kind of became what everyone called 42.
29:05
So for chatting at the dinner table, we'd be like.
29:08
So remember that one time when we were at 42, when we were
29:12
doing this and that so it kind of just became it its name to
29:16
this day, we still all call. 42, our friends call it 42, family
29:20
calls at 42 and so that number was definitely very important
29:25
and close to home. I knew I had to incorporate it
29:28
somehow, but I never really knew if that was the right choice, in
29:33
terms of, should I just simplify it a bit more?
29:35
And then we sat down with a marketing company, gentleman.
29:38
That was just so good at what he did, and was very passionate
29:44
about what we were talking about as well.
29:46
And when I had mentioned, The name we originally chose he said
29:51
okay. And then when I told him about
29:53
well I actually also thought about incorporating my household
29:57
name and 42 and then he was like so intrigued and direct eye
30:02
contact and he's like, okay you okay now we're talking all
30:05
right, let's do that. And we came up with this name
30:09
and it just, it just is is so comforting and and we've gotten
30:14
so many compliments on. Oh, I love that your branding.
30:17
I love your brand. Mmm.
30:18
And it just makes me so proud because my parents are so
30:22
important to me and a huge reason as to why I am doing what
30:26
I'm doing today and my dad and my mom are obviously getting you
30:30
know older and I just want to be able to pass along their legacy
30:35
and what they've taught me in some way so I thought just
30:39
having it in the title and however long I can keep that
30:42
going would be fantastic. So I think that was probably I
30:47
don't know if I If I said that right or if I'm kind of put that
30:52
out there in the way that I wanted to, but definitely a very
30:55
soft spot for us and our family and family is everything to us.
30:58
And I think just having the inspiration of my parents
31:02
Incorporated in my company somehow if it's in the title,
31:05
then I think that's the best way I can really honor them.
31:09
I think a lot of for me, when I think of 42, I didn't grow up in
31:13
that household, but I know those people and the values that they
31:17
have, Our values, I share and values, I treasure.
31:20
And I think when I think of 42, it's taking those values Taylor
31:24
learned from her parents and putting them into her company
31:29
and incorporating them everyday. And everything we do here or try
31:32
to do, never perfect, always trying to improve, is about
31:35
passing those values along into this world.
31:39
Yeah, one of the things you're passing into the world is coffee
31:43
that you're roasting yourselves in relatively small batches, you
31:46
mentioned micro. Lots is How you started?
31:49
What is your strategy now, when you're sourcing coffee, finding
31:52
a balance between running a small business and the ethical
31:56
environmental concerns around coffee and Aaron in particular,
32:01
how do you feel that notice like three questions in one, but how
32:04
do you feel you're roasting skills have grown?
32:06
Or what have you learned along the way that you feel is, is
32:09
made this coffee worthy of presenting to your community?
32:14
I think, once again I'd have to shout out our friend of And call
32:18
Torrid from forward coffee has become a really close friend, to
32:23
me. At least I consider him a close
32:25
friend, his company shares the same vision for coffee that we
32:29
do, which is moving the coffee movement forward.
32:33
Making sure that farmers are paid properly, creating
32:37
generational, wealth, and those communities.
32:39
And I just think that that's so important.
32:42
You could taste the quality from those Farmers that are brought
32:45
here and I tell Him when I'm talking to him, whenever I am
32:50
presenting the coffee to our customers, you're making my job
32:53
easy. The farmers have done such a
32:55
good job and all I'm trying to do is not mess up their hard
32:57
work. Just trying to present that as
32:59
best as I can. And the coffee is just green,
33:03
coffee is just that good. And the people that are coming
33:07
to try it. And realizing how good the
33:10
coffee is, and how great coffee can become is a passion that I
33:13
have, and is a passion that people that, like, craft coffee
33:17
are So I think that that has been the biggest thing for me.
33:21
Just passing that on trying not to mess up the hard work they've
33:26
done. And once again I would say it's
33:27
a little grated science experiment all the way along the
33:30
along the way, and those Farmers have done a great job producing
33:36
that coffee regarding the environmental side of things in
33:41
the environment aspect. I think that is huge for us.
33:44
That's something that we have considered along the whole way
33:47
even with our Renault, and and building this space, everything,
33:51
almost, everything has either been repurposed or refurbished,
33:54
or used, and been given to us or all the way up from our ceilings
34:01
taken, from an old building to our floor, that was given to us
34:06
from family that had no longer needed what was left for us.
34:10
It was just about, not just budgeting but also just like
34:13
reusing. If we could before having to go
34:16
out and just buy everything. New brand, new equipment.
34:19
Brand new ceilings brand-new, floors, brand-new, countertops.
34:21
Everything we really just wanted everything to kind of follow
34:24
along the lines of where. Can we just take something
34:27
that's already out there and bring it in and then with our
34:30
bags as well, we were absolutely adamant about finding a company
34:35
that manufactured bags in Canada, which is not easy.
34:40
After lots, and lots of research, we were able to find a
34:43
company that not only had a company in Canada, but also
34:47
Manufactured the actual bag itself in Ontario and were able
34:52
to ship it to us straight here in our country and that to us
34:56
really was important. So, just the environmental
34:59
impact, I think has always even all of our cups and Lids are
35:03
iced cups are compostable. It's super important to us.
35:07
Not just, of course, and first and foremost on the farms and
35:11
making sure that everything is done ethically there.
35:13
But also even within our own behind her own door and just
35:17
making sure that We're choosing, we're making the right decisions
35:21
that might not be as affordable or what is a fluke, Rusev and
35:26
sometimes we're not, we're probably not making as much as
35:29
we could but knowing that our values and our where loyalty
35:34
stands and just like staying by sticking behind that and making
35:37
sure that we don't slip away from that or an extra Buck.
35:41
Well it goes back to values again.
35:43
It would always say every dollar is a little mini vote for the
35:46
world, you want to see So if you're paying a little bit more
35:49
for your coffee because you feel that's the price point, it
35:53
should be. Maybe it hasn't been for a long
35:55
time but that's the price, it should be.
35:57
Then you're making a tiny little mini vote for for that.
36:01
That's what we believe in April is tax time here.
36:05
And I recently went through my expenses for the last year, the
36:09
number one expense on my list of things was coffee.
36:13
So I know that I'm I'm convinced.
36:15
I'm definitely hoping that Mark. Offering to pay a little bit
36:19
more. It could you do me a favor and
36:22
pronounce the name of your town for me?
36:24
I want to make sure. I don't ruin it Colonna Kelowna,
36:27
okay? That's what I was gonna guess,
36:28
but great time. But well, I was going to say you
36:31
are in this community and I did a little Googling Google
36:34
earthing and it looks beautiful. Reminds me a little bit of like
36:38
somewhere between Northern Wisconsin, where I grew up and
36:41
and maybe northern Idaho for American.
36:45
People is like somewhere in the middle like it's because lakes
36:47
and it's You know, little hilly. And trees is beautiful.
36:50
Yes, sandy beaches and beautiful wineries.
36:54
Yeah, it's a fantastic. It's a, I don't know, it's a
36:58
little gem. It's it really just kind of, but
37:01
it's definitely a developing so, but yeah.
37:04
Beautiful place, 100%. What was the coffee Community?
37:09
Like their, how pervasive was craft coffee and what role do
37:13
you guys have? Now being a craft coffee, shop
37:16
in a town of, I think. If I remember right, you know,
37:19
150,000 people and that your metro area, we did think that
37:23
there was definitely a market there.
37:25
We thought that there were Roasters in town that were doing
37:31
a phenomenal job and and we idolize that and we see that for
37:36
sure. But we thought there was room
37:38
for more Aaron and I love to go on a little travel, whether it's
37:42
just a Vancouver or over to Calgary.
37:45
Just get out and go to the hotel and let her little guy go in the
37:48
pool and just kind of have a little date data way.
37:53
And when we would go to Vancouver and Calgary Calgary,
37:56
especially we found there was just so So much coffee roasters.
38:00
It was like every other Street, you'd go on.
38:04
Was another coffee roaster. It felt like we thought.
38:06
Wow, like cologne and could be doing this as well.
38:10
There's so much potential there. The the ones that are here and
38:14
are doing, it are phenomenal. And like we couldn't speak
38:17
highly enough about them, and we just want to join that
38:19
Community, but definitely so much potential.
38:23
So it's a lot of commodity coffee in Kelowna.
38:26
There's a lots of Starbucks or Tim Hortons here in the area.
38:32
They serve a market and they're doing their Market, well for
38:36
themselves, but we just felt as far too far as third wave coffee
38:39
is and moving the coffee movement forward.
38:41
There was a void in the market here, in Kelowna that we are
38:45
excited to be filling. And as Taylor was saying, when
38:49
you go to Kelowna, or when you go to Calgary or Vancouver, or
38:52
any of those big cities or listening to your podcast and
38:55
listen to all the people in San Diego area, Leah and all the
38:59
different craft coffee places. Just seemed like there was a
39:03
market here, especially with Kelowna has a huge wine industry
39:08
and wine and coffee aligned so well, there's so many parallels,
39:13
terroir processing, all of those things, we felt the Kelowna.
39:18
People would take very easily to that in would.
39:22
Yes, it would just seem. Oh, yeah, I know.
39:23
I got that because, yeah, it's just like, it's just, like,
39:26
wine. So we thought, let's do that.
39:29
That's so exciting. There's so much here and there
39:33
was we thought a void in the market and a lot of people that
39:37
come into our shop. See, you know, kind of feels
39:39
like a wine tasting experience because we do have our goal and
39:42
I'm going to go off on a little tangent.
39:44
All, I'll our goal with the design was to have a bar that
39:52
was completely empty on the front end.
39:55
So we didn't want the espresso machine.
39:57
In to be interrupting any sort of conversation or we didn't
40:01
want the espresso machine, to kind of be a barrier between a
40:05
conversation about coffee between us and our customers.
40:10
The bar that we chose is on, remember how many feet 3 feet
40:13
wide 3 feet wide, he built it. So three feet wide and that was
40:19
important for us to have it be completely empty, nothing on it.
40:24
And then on the back bar, there's All the equipment facing
40:28
the customer so the customer can see exactly what we're doing.
40:31
What we're extracting that for us was really important for
40:34
multiple reasons, but mainly for a conversation conversation
40:37
about what we were doing conversation about our coffee
40:40
with, no barriers, no interruptions.
40:43
That was incredibly important. So I think I think yeah that I
40:47
don't know, I've lost I've got off on a tangent now I've lost I
40:50
was saying but it was really important for us to have that
40:53
that open space and give them that experience similar.
40:57
To wine when you go and you try, you know, the multiple different
41:00
kinds of wine. People are telling us that this,
41:03
that's what this kind of reminds us of.
41:05
And it's so exciting. And I think they feel really
41:07
like a part of something when they're in here versus just
41:10
coming in grabbing a coffee and leaving and that was the goal,
41:13
the whole way through and to see it, come to life.
41:16
And the vision that we imagined is there now is just so
41:20
exciting. And I think for us, we wanted to
41:25
have that inviting walk up. We took a lot of inspiration
41:28
from small cafes in Europe, design aesthetically as best we
41:32
could. If you come up to craft 42 now
41:36
it's called The Roastery and tasting room.
41:38
We purposely didn't call it a cafe to the, even though you can
41:42
get everything at a cafe, a little Pacer is a coffee a
41:45
latte. Because we would just want to
41:47
say what we're here for. We're here for the coffee and
41:49
we're here just to have a conversation about coffee.
41:51
Coffee and just lets key code on it a little bit.
41:55
Let's have some fun with it. That's the point coffee is fun.
41:58
I did notice that you use that Tasting Room terminology when I
42:02
was looking at photographs of your space online.
42:05
There's so much that we didn't cover today from being a female
42:09
own business working with other female owned businesses to
42:12
things. You've learned the hard way, but
42:14
we're coming up a little bit near the end of our time for the
42:17
show, I'm wondering. Is there any one thing that we
42:21
didn't talk about? today that you really want
42:22
people to know about your business or about you I think
42:27
one thing that's so important to us about the business is the
42:30
customers. And the people that come in the
42:31
door, I can't tell you enough. How How many times I've kind of
42:36
had to step back and notice someone was walking toward our
42:39
shop it with their dog, or what their stroller.
42:42
And you just think at some point during the day, you had to, you
42:48
know, turn over to your husband or text your friend, or call
42:52
your boss and say, hey, do you want to meet at craft 42?
42:54
And there's so much that about that, that makes me just so
43:01
proud and excited and feel just great.
43:04
Faithful and appreciative of what those people have thought,
43:08
out before coming into our shop and I always thought that, you
43:11
know, you've may be sent an email or you sent a text and
43:14
just those conversations before coming into our shop and what
43:17
led you in here is just so important to me that I don't get
43:22
to hear them but I know that they're out there and that's
43:25
what makes me so excited about when I see them coming towards
43:27
the door. That wasn't a, you know, a
43:29
moment, some people. It's just they saw the sign.
43:32
I got maybe I'll stop in there and that's great.
43:34
But also just the ones that have really thought it out and put
43:38
filled their day with it or put it into their day.
43:40
I just I'm just just warms my heart so much and it makes me so
43:43
happy. And it really makes me feel like
43:45
our vision is coming to life. And some of our all of our
43:48
customers are just so incredibly kind and coming in with so much
43:54
excitement. And so happy that we're here and
43:58
just the feedback that they're giving us in the compliments
44:01
that they're giving us is just so exciting.
44:04
To hear. I think that is really important
44:06
for me to put out there. I can't say enough, how fun, how
44:09
much fun that's been just chatting with them and getting
44:12
to know them and their kids. And I've even made a few mom,
44:15
friends, I think in my experience here and, and, and
44:18
their stories, and we just love. It's about the coffee and
44:21
sometimes it's just about meeting them and being a part of
44:26
something. Even bigger coffee is great at
44:28
connecting people and yes, the Human Experience.
44:31
So, it's, it's exciting. And I know this is a Coffee
44:35
podcast about entrepreneurialism and I would just say to anybody
44:39
that loves coffee or is an entrepreneur, and has an idea
44:43
that they want to do, and they've thought about it, and
44:44
they've stood on it. If you know, 50% of what you
44:48
want to do, just go for it. You know, just go for it.
44:51
It's a lot of work, but it's worth it.
44:54
Yeah, for sure. I'll just point out for anyone
44:57
listening to this in the future that when given an opportunity
45:00
to say buy our stuff you made a point to say, how thankful you
45:04
were or in and encourage others, which is pretty impressive.
45:08
I don't think was intentional. I think it's just who you are.
45:11
So, the hardest question I have for you to close things out
45:13
today is when you're not in your own shop and you stop somewhere
45:17
else, you go to Calgary or Ontario or someday San Diego.
45:21
What is it that you're going to order for yourself to drink for
45:25
me? It's a drip coffee.
45:26
If they've dialed in there. Drip coffee, I know everything
45:28
else is going to be good. I love a good trip.
45:31
Well, I'm disappointed. I was told I was going to ask
45:34
about my Right, Ninja Turtles. So so, I mean, I'm absolutely
45:40
happy to ask you your favorite Ninja Turtle before.
45:45
You tell me what you, if you were to go out and have a drink
45:48
with that, ninja turtle, what would you get?
45:54
I really go all kind of all over the place with the my beverages.
45:58
I started out needing it to be a latte or because, you know, I
46:02
wasn't as heavily into the coffee tasting itself.
46:06
I was more just like, oh, I really love a latte or wanting
46:09
it to be an Americano. I love a drip, I'm interested
46:12
because I'm pregnant right now. I'm trying not to have too much
46:15
of the. We're two weeks away.
46:18
By the way, we are now. So we are we're just right.
46:23
To go. I'm just trying to maybe stick
46:26
to like the low calf Beverages and and possibly in in a latte
46:32
or an Americano. But I do really like to kind of
46:35
try everything and I'm really interested once I'm able to to
46:39
get more into just drinking straight up espresso.
46:43
We have a lot of people that come in and just ask for a
46:45
straight-up espresso and that was never something I really got
46:50
into quite yet, just being pregnant in that and the last
46:53
Almost nine or 10 months. So we're really excited to.
46:58
I'm really excited to get more into just drinking straight up.
47:01
Espresso shots, and really getting the flavor notes from
47:04
that we, you still haven't told me which Ninja Turtle you.
47:07
It's right, right. Okay.
47:11
I mean, I was conflicted on. Does he want to know my favorite
47:14
Ninja Turtle or the ninjatroll? I relate most to, but I'd say
47:18
for me it would be like, I looked into this.
47:22
I looked into this because I watch.
47:23
A Ninja Turtles growing up which is obviously such a great show,
47:27
but for me, it would be Leonardo.
47:29
I think just the leadership style, maybe they haven't
47:34
botched that but no judgment. Yeah, I think that was so I did
47:40
tonight. Okay, I think it was Leonardo.
47:43
I think it maybe Leonardo that I was reading up on the
47:45
characteristics and the personality types and I was
47:48
like, yeah, this is me. That was the first question this
47:51
morning when she woke up. Okay, she's up.
47:56
Late night googler was I don't really think you're a Raphael.
47:59
And I said, well I don't think it's who I who, I think I am.
48:03
It's just my favorite Ninja Turtle.
48:04
I think I just like his side to be honest with you.
48:07
That's it. Yeah.
48:09
Hey, you know, there's no wrong answers when it comes to the
48:12
turtles, and I think we can all get excited for if you're
48:14
listening. Seth, Rogen.
48:16
If you want to put coffee, you want to put this show in your
48:18
new movie about the turtles. I'm all for it.
48:23
Well, I'm excited for you guys that you've gotten this company
48:27
going, and The Tasting Room is open and you have a second
48:31
future Barista on the way. I just really appreciate your
48:34
time and your kindness today and I'm looking forward to talking
48:37
to you guys again and trying that coffee when it, when it
48:39
shows up in the mailbox. Yeah, definitely.
48:42
Who knew would be two to three weeks to get it to you, but
48:45
that's what they tell us. But yeah, we're excited too.
48:47
And we'd love to chat with you again in the future and see
48:50
where we're at. Then I keep doing what you're
48:52
doing. We're listening, wait, wait
49:01
wait, don't go anywhere after that first conversation.
49:05
I reconnected with Aaron and Taylor to chat further about
49:08
craft 42 being a woman-owned business, and how Parenthood has
49:12
changed their approach to running craft 42.
49:16
I actually came up with a couple of new questions.
49:18
I'm excited that you're back to chat about it and you recently
49:22
became a new mom. I don't know.
49:25
Technically when people consider themselves mom's you might be
49:28
able to speak to that. Yeah the day you see that
49:30
positive pregnancy test. I think it's kind of that's
49:33
today. Yeah it's that you feel all the
49:36
things. So I'm wondering as as a new mom
49:41
and a new dad, you know how is that changed your approach to
49:44
work? Because craft 42 is kind of Like
49:46
a new child as well in a different way.
49:49
I don't mean to compare the two directly but it's it's a new
49:53
Endeavor that takes a lot of attention and time.
49:56
Totally. I mean I think we just do our
50:00
best to multitask as much as possible, but at the same time,
50:03
like we've been bringing her into the shop and people have
50:09
been so gracious in like just wanting to meet her and having a
50:15
little bit of patience. If I have to step away with the
50:17
baby, yeah, we're just kind of making it all work.
50:19
We're giving her all the time that she needs and then Aaron
50:22
and I are really splitting rolls.
50:24
Well, he's doing a great job. Bob taking a lot of the pressure
50:29
off me and the shop and helping me out there where he can.
50:32
And then I'm obviously a little bit more needing to be right
50:38
with her with all the things that mom needs to do directly
50:41
with the baby. So, but ya know, here she is,
50:44
she's my, she's a gassy gal. So we're getting all this sounds
50:51
almost all the systems are functioning properly, but you
50:54
may hear a few of them because I heard a few of them in the
50:57
background since we got on here so it'll be a good test of the
51:00
microphone LOL. Yeah, exactly.
51:05
Well, you just mentioned, you're bringing your daughter into the
51:07
shop. She's gonna grow up with parents
51:10
who are entrepreneurs. An example that I had growing
51:13
up. Craft 42.
51:15
In particular, you're a female own business and I know you work
51:18
with a lot of other women owned businesses.
51:20
I'm wondering if you could speak to what you think that means you
51:24
were in the coffee industry for a long time.
51:26
Before. So you've seen what the industry
51:28
has been like? Do you feel that that has an
51:30
impact on what you've done or what you've decided to do, or
51:34
how you go about your business is such a big question.
51:37
What does it mean to you, to be a woman entrepreneur and and
51:41
leading a business in the coffee industry?
51:44
I think. I was always aware that women
51:49
were so capable of so much in in the entrepreneurial world but
51:54
now being in it myself, directly it is incredible.
51:59
How many women I have met in the industry also.
52:04
Just entrepreneurial women and chatting with them and and
52:08
supporting each other. And there's this incredible
52:11
Synergy of entrepreneurial woman in Kelowna.
52:15
I think At the majority of the people that we work with are
52:19
women who have started a business or that come into our
52:23
shop, have their own business, a lot of the local companies that
52:27
were were using for say our pastries because we did start.
52:31
Pastries are women, one is a gentleman and one is a woman and
52:36
it's just been such an incredible opportunity to work
52:39
alongside all these women. Actually I should say the one is
52:44
a family-owned both are family-owned but both both wives
52:49
are heavily involved in these these pastry companies as well.
52:52
Also anytime when Aaron and I were starting the company, we
52:57
worked with a lot of women that gave us advice on where to go
53:00
and what to do in Kelowna alone. There's quite a few companies
53:05
that support women. So there's Mama's for mamas,
53:09
there's Kelowna. Well I went to a wine women and
53:13
well-being presentation. There's Kelowna.
53:17
Women in business, kwi be that one is that one's huge here in
53:21
cologne as well, so there's so much support.
53:24
Like I said, the synergies there and Kelowna to be able to feel
53:29
like you're not alone and to feel like there's a lot of other
53:31
women out there with babies and newborns and with families that
53:35
are making it all happen, themselves as well and we chat
53:38
back and forth with each other. I've actually gained a lot of
53:41
friendships with women who own their own business, and who are
53:45
in the exact same boat. As we are, just had a baby Be or
53:48
had twins or and they're trying to start up shops and
53:52
businesses. And so there's a lot out there
53:56
with with all the women and I can't say it enough, women are
53:59
incredible. We're always doing jobs at work
54:04
and now we're starting these companies, but then we're at
54:08
home, starting these families and creating these children and
54:11
bringing them into it all. And so, I do think that there is
54:15
a huge support system out here in Cologne.
54:17
And the majority of the companies that I go to that.
54:21
I'm interested the local shops almost all of them are run by
54:24
women. So we really are lucky and
54:27
fortunate to have that here coming from the industry
54:32
previously to this. Did you feel that before or did
54:35
you see a difference in the industry as the way they treated
54:38
you as a woman who was working in coffee?
54:40
I mean if my listenership is any indication, you know, the first
54:43
several seasons, it was 5050 men and women based on the Analytics
54:47
but it skews more mail. Now it's 75% mail as of the last
54:52
count and I think a lot of that is because there's just so many
54:55
more men working in coffee and I do have a lot of Industry
54:58
listeners. But when I'm interviewing women
55:01
on the show, I'm always surprised at how many say they
55:04
feel alone and I'm wondering if it speaks a little bit to what
55:06
you were saying is was there a Connecting Point where you're
55:09
able to find people before you were in the industry or in a
55:13
role of leadership? I did feel alone before this.
55:16
I'm glad you asked that. I did feel like, I don't, This
55:21
is a lot, this is a lot and I just felt like I was, you know,
55:25
very much alive. I always had Aaron, so that was
55:28
always amazing, but I never really knew a lot of the women
55:32
that were doing and taking on as much as I was taking on and then
55:36
I got into it and people started visiting the shop and people
55:38
started reaching out and somehow connections were made and I just
55:43
started realizing. I am not alone.
55:45
There are so many successful women out there that can offer
55:47
me so much advice and I can In return to them some that have
55:53
more experience than me. Asking me questions.
55:55
About the way, we do things in some that I have less experience
55:58
and can reach out to them about the way they're doing things.
56:00
So you're you're right in like there is not there are not a lot
56:04
of women maybe in this particular industry right now
56:09
but I'm seeing a lot of them coming coming in.
56:12
I'm seeing a lot of road. I follow a lot of Roasters that
56:14
are women. Seeing them toss on some
56:17
overalls and get in front of that roaster and living out of
56:20
Anyway, it is a great job. Yeah.
56:22
There's so many out there now but you're right.
56:24
I didn't see it at first. I wasn't I felt alone.
56:27
I felt like without air and I don't know if I could do this,
56:29
but then I have so many friends now, just through
56:33
entrepreneurialism and just through the the, the clone of
56:36
community that have helped me gain some confidence that like
56:41
we can do this. So I think also in specialty
56:44
coffee would be great to see more women in there.
56:46
There's some fantastic women already in it, but when we're
56:50
talking, Talking about entrepreneurship, specifically,
56:54
not so much in the on the coffee side, but there's just so many
56:59
women in and around where we are.
57:02
That have been just so inspiring from the entrepreneurship side.
57:06
And I feel that they really support each other like a family
57:11
and they'll bring in their family, you know, for every
57:14
woman entrepreneur we've met, we've also met her husband or
57:17
her partner, you know, it's a family.
57:19
It's a family affair and And I just feel like everybody roots
57:23
for each other so hard. They're Pullin for you so hard
57:26
all the time when they see that, there's a family or there's a
57:31
woman-owned business that's just going after it.
57:33
And just saying, you know what I want this, I want it for my
57:36
family, I want it all, I want to be a mother, I want to be an
57:38
entrepreneur, I want to be a businesswoman, and I'm not
57:43
taking it back seat anywhere and I think that's so inspiring to
57:46
see women like that. Just as we're talking, I'm
57:50
thinking kind of about my own experience, becoming an
57:53
entrepreneur and the group's, I was invited into the business
57:57
groups and the networking groups that were, I think technically
58:01
open to anyone, but were predominantly male, I'm
58:04
wondering, as I'm asking you these questions and there's
58:06
obviously a great pride in being a mom entrepreneur, a woman
58:11
entrepreneur female-led business, working with your
58:13
husband. As a family is there a part of
58:16
you that also wishes that? That we didn't have to ask this
58:18
question or that it wasn't as important to talk about because
58:23
it was just common place, kind of percent.
58:26
And I remember when we originally found that found out
58:30
that we were having a girl. I had a bit of a hard time with
58:33
that because I was just thinking, it's just such a tough
58:37
world out there and women just have to work so much harder to
58:41
get recognized to be established did come establish and I just
58:44
wish that wasn't the case anymore so I actually really
58:46
appreciate that question. That's a really good question.
58:48
I do wish that we never had to have this conversation and I
58:53
genuinely believe that there will be come a day where that
58:56
this conversation won't do exist.
58:58
But these are the conversations. That need to happen now so that
59:02
we can get to a place where we don't have to have something you
59:06
know. So it really it really is is an
59:08
important conversation. I wish that we could say we're
59:12
past that but we're not and that's the reality and I hope
59:15
that we can be inspiration to our daughter one day and she can
59:20
be just as strong and independent as we are.
59:23
And as I am and as a woman entrepreneur and yeah, that's
59:29
the goal. Everyone has to have some
59:33
uncomfortable conversations so that everybody can be
59:35
comfortable going forward. Yeah.
59:38
I 100% agree with that and I think everyone needs to, I
59:42
shouldn't say everyone, I'm not presuming, what people need to
59:44
do, but I know for me, I had to become comfortable being
59:48
uncomfortable. As I was getting older in the
59:52
roles in my relationship, we're changing, you know, my wife is
59:55
amazing, and she is what you would call traditionally called
59:58
The Breadwinner in our family. And there was certainly a part
1:00:01
of me that was really insecure about that as much as I wanted
1:00:05
to be supportive and be proud and was proud and supportive.
1:00:08
Also this other part of me going like, you should be doing
1:00:10
something dirty, you should be doing more, you should be the
1:00:12
protector of the caretaker the financial money maker.
1:00:15
And so, it's been a long process, but I think the
1:00:19
willingness to be uncomfortable is part of that.
1:00:22
And that's something I worry that gets lost when our needs
1:00:26
are being met, kind of constantly all the time and
1:00:28
we're reinforced that everything we do, is wonderful.
1:00:34
Yeah, thank you for sharing that, right.
1:00:36
That's really great. I love that you just I shared
1:00:38
that I think that yeah there was a long time where I think I was
1:00:42
also a, you know, the breadwinner of the family and
1:00:46
and that just is what it is. That's just unfortunately, I
1:00:51
don't know if it's as recognized.
1:00:53
Oh look it I couldn't tell my so we get to see.
1:00:58
We get to see something pretty special Right Now.
1:01:01
Yep. This is this is Quito whiskey
1:01:03
Thunder nuts. He's our new puppy.
1:01:09
Is as apparently learned how to take apart that bone, much
1:01:12
faster than I anticipated. Okay, well, be so cute.
1:01:19
Yes, he's our little cow. He was an immediate impulse buy.
1:01:27
Like how do you not impulse buy? No and even at, you know, 2:45
1:01:32
in the morning, when I have a 4:00 a.m. flight and he needs to
1:01:34
go out, I have not been upset about It.
1:01:37
Yeah, where is it so hard to get any to have any sort of
1:01:41
frustration towards something. So innocent and helpless and
1:01:44
just they just depend so much on you, right?
1:01:47
Yeah. And when I do when I do have
1:01:50
that moment I always almost immediately go.
1:01:52
What are you doing this dog? Doesn't care that you're upset.
1:01:55
He doesn't know. This is just you being upset for
1:02:00
you. Yeah, yeah, exactly.
1:02:02
Exactly. Is there anything in this
1:02:05
conversation? That this Reconnection that
1:02:07
we're having right now that I didn't cover that you wanted to
1:02:12
to get out there. Say no, it was, it was great.
1:02:15
And I'm just so glad to have discussed that.
1:02:17
In fact, your questions were bang on and I am so excited to
1:02:22
have reflected on the women here in Kelowna and the support that
1:02:26
I've gotten and reflected on how important it is, that women are
1:02:31
recognized in the entrepreneurial world and for
1:02:34
all the success that they've established so far.
1:02:37
And hopefully we can continue to recognize that and continue to
1:02:43
support that and gain that here in Kelowna.
1:02:46
And yeah, thank you so much for for really taking the time to
1:02:51
ask those really important questions.
1:02:54
Well, I'm just grateful that you were willing to chat about it
1:02:56
and come back on the show and that you, you know, push to come
1:02:59
back to talk about it before we put this episode out.
1:03:01
So it's always important to kind of cover new ground.
1:03:04
I think with every with every episode You had originally asked
1:03:08
us about it and I don't know if we went off in a tangent but I
1:03:11
don't know. I definitely went out to I'm
1:03:12
going to blame are going down a rabbit hole.
1:03:15
How can I just do that? We'll hear it.
1:03:17
I will find out. But I just said no, no, I
1:03:20
specifically wanted to talk about this and I it's so
1:03:22
important and I'm so grateful. It could have been me as well.
1:03:26
I have a tendency to ask six questions at once and then leave
1:03:29
it up to you to decide that's the sign of a terrible
1:03:34
interviewer. Okay, here are some key
1:03:43
takeaways from today's pot prior to starting down this
1:03:47
entrepreneurial path. Taylor was already in the coffee
1:03:50
industry, she had the opportunity to learn and a
1:03:53
fairly long lead up to fall in love with coffee and The
1:03:57
Business of coffee. Aaron's passion was stoked more
1:04:01
by a fellow coffee. Couple who opened their
1:04:03
metaphorical coffee doors to them.
1:04:06
They started experimenting at home roasting and roasting in
1:04:10
roasting. Again, during this process they
1:04:13
were experiencing the impact of the coronavirus pandemic and
1:04:17
being first-time parents finding out they were pregnant with
1:04:20
their second. Child was a game changer
1:04:22
especially for Taylor who always knew she was going to be an
1:04:26
entrepreneur. It was time for them to take a
1:04:29
Risk. I'm paraphrasing Aaron here, but
1:04:31
his mentality is that if you know 60% of something, you
1:04:35
better go for it. Because if you wait until, you
1:04:37
know, it all it probably won't happen.
1:04:41
I Adventure that probably helped push them forward.
1:04:44
A retail location wasn't part of their original plan, unless of
1:04:48
course, the perfect location. The perfect space came along And
1:04:52
then it did it should be noted that the craft 42 retail space
1:04:57
is a Roastery and tasting room, not a cafe, the space gives
1:05:01
Aaron and Taylor an opportunity to engage with their customers
1:05:05
directly tasting with them and sharing what they've learned in
1:05:09
hopes of improving the at-home experience for their customers
1:05:12
as well. In the end, the thing I hope all
1:05:16
burgeoning entrepreneurs take away from this episode is that
1:05:19
entrepreneurs pull for and root for each other so hard wherever
1:05:24
you are at in your entrepreneurial Journey You are
1:05:27
not alone. You just need to find your
1:05:29
community if it's coffee or into maybe reach out to Aaron and
1:05:33
Taylor at craft 42, you can do that by following them on
1:05:37
Instagram at craft, 42 Roasters or go directly to craft 42
1:05:42
Roasters dots. CA to order coffee and to learn
1:05:45
more about what is happening at The Roastery and tasting room.
1:05:49
That's it for this bonus edition of the coffee people podcast.
1:05:53
Thanks to Aaron and Taylor for joining me, not once but twice,
1:05:56
and even for reaching out to push for that.
1:05:58
Second conversation, thank you to you for listening to it.
1:06:01
And thank you to this shows. Roast industry Partners
1:06:04
including our aforementioned presenting sponsor, roast, our
1:06:07
coffee, packaging, coffee cycle, roasting ignite, Coffee Company.
1:06:11
Maria coffee first, like coffee whiskey, Cape Horn coffee,
1:06:14
importer zoom bar coffee, and tea Ascend to Coffee Roasters.
1:06:18
Most her coffee. Steady state coffee, roasting
1:06:22
San Franciscan roaster company, Crossings coffee Jose, a coffee
1:06:26
source and Camp coffee company in Oceanside.
1:06:29
California. Where I'll be hosting a pop up
1:06:32
this Saturday from 8:00 to 11:00 a.m. if you want to stop by and
1:06:35
say hi, you know, where to find me this episode of the coffee
1:06:39
people podcast, which is part of the roast.
1:06:42
West Coast coffee network is was has been written produced and
1:06:46
recorded by me. Ryan won't I Hope this episode
1:06:50
is found you happy healthy. And at least with a thread of
1:06:53
sanity left enabling you to make it through the day, always tip
1:06:57
your Baristas and be sure to drink a coffee.
1:07:31
Oh my God, that's good. Why is there always a truck
1:07:38
backing up when I start this? This podcast is a listener and
1:07:50
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