Latest / Coffee People Podcast / S5:E16 - Coffee Smarter - Nitro Coffee and Camp Coffee

Transcript

S5:E16 - Coffee Smarter - Nitro Coffee and Camp Coffee · Coffee People Podcast

0:00
Also, a shout-out to recent guest, Nick Berardi, and the
0:02
team for moisture coffee. Nick is in Milan Italy right now
0:06
and Nick is in Milan Italy right now competing in the world.
0:10
Roasting what's going on? I am cranky.
0:34
Yeah, there is a marathon being run outside my window and
0:39
they've been going since 6:30 this morning.
0:42
They're not done yet. Well the music isn't done.
0:46
They party all its scheduled till they started yesterday with
0:53
like like five hours of like spin class in the parking lot
1:00
and like, no offense to people that take spin class but nothing
1:05
is sounds like less appealing to me ever been listening to
1:09
someone else. Yell at me while I ride a bike,
1:11
that goes nowhere, I love to ride a bicycle.
1:16
But like, I listen to this woman scream at these people for hours
1:20
from. So I'm assuming different groups
1:22
of people, but like, yeah. I was just.
1:28
The dog loves it. Oh yeah.
1:30
At least on this end I can't hear it or anything.
1:33
So that's that's probably good. They just played 8675309 for the
1:40
200th time and it just stops. So there's like a moment of
1:43
quiet. So I'm hoping that God, I'm
1:46
hoping that it stays stays quiet.
1:51
Well, thanks for coming back to talk to me, of course.
1:59
People are the worst but you're not.
2:03
Thank you, I gotta say. Are you wearing a ruby Roasters
2:07
hat? I am.
2:09
Yeah, I love. I love those guys.
2:12
They do a really good job. Oh, nice.
2:14
Yeah, they're from about half hour from where I grew up.
2:18
And I stopped there, a friend of mine actually sent me this hat
2:20
and some of their coffee. And then I stopped there when I
2:22
was home in October last year. And just had a really great did
2:27
a little interview there and really great experience.
2:29
I've been really impressed and I love this hat.
2:31
Yeah, it's a good one. It's wearing out, it's a totally
2:36
different color than it was when I got it.
2:38
But I'm going to be headed back to Ruby and a couple of months.
2:41
Hopefully, so very exciting. Maybe I'll have to maybe I'll
2:46
give you a bag of lofty and they we can do a trade or something
2:50
they Source copy from one of the producers.
2:55
Like It was our first direct relationship.
2:58
Oh, no, it's a, it's a farm called Finca de dios in
3:02
Guatemala and they're actually the only other.
3:06
There's definitely other Roasters that Source coffee from
3:08
them, but they're the only ones that are like noticeable to me.
3:11
When I look up think of videos like they serve their coffee as
3:14
well, which is cool. So to me, it's amazing coffee.
3:17
They do a really good job there. Shop in Stevens Point, they have
3:21
a Roastery. That's like, I have never been
3:22
to. It's outside of town in more of
3:24
a rural area. But They're Cafe in Stevens
3:27
Point. Wisconsin is really cute right
3:30
on the wall, near the water and just really great service.
3:33
When I was in there, you know, they didn't know me from anyone,
3:36
but you could just tell that I was the kind of place that
3:38
everyone who walks in is like part of their team, you know.
3:42
So welcome. That's awesome.
3:43
Yeah, I've never been. But me, and my old assistant
3:47
roaster who Moved. He moved to the Pacific
3:50
Northwest but we both love them. So we'd always like once or
3:54
twice a year by bag and like, share it at the Roasterie, nice.
3:57
I'll bring you back some swag or something.
4:01
They've got these great mugs, their coffee mugs.
4:04
And I asked about them and they said they were actually being
4:06
Handmade by somebody here in San Diego.
4:08
And I was like, oh no way. That's cool.
4:22
Hey, good morning everyone. Welcome to season 5 episode So
4:26
it's 16 of the roast West Coast coffee podcast.
4:30
I'm Ryan Walton. This is the show where I bring
4:32
you the stories of coffee professionals entrepreneurship
4:35
and coffee education and it seems crazy.
4:38
But we are already three quarters of the way through this
4:40
season. If this intro sounds a little
4:43
bit different. Well, that's because it is.
4:46
I'm recording this at a picnic table at a campground new
4:48
Durango Colorado. I'm drinking an arrow.
4:51
Press decaf coffee, I brought with me from coffee cycle,
4:53
roasting with a healthy dose of the first light whiskey and
4:57
around me. The birds are chirping as the
4:59
world wakes up. Once again, after an afternoon
5:01
rain storm, this is the first coffee smarter episode this
5:04
season. Featuring one of my favorite
5:06
coffee, experts and a genuinely, lovely human being series
5:10
simran, Khalsa, the executive director of coffee, a lofty
5:13
Coffee Company. We chatted several weeks ago
5:16
about Nitro coffee and then in a true coincidence about drinking
5:20
coffee while camping. Lofty coffee.
5:23
Just celebrated, 11 years after roasting works and their newest
5:27
location in Carlsbad Village, California, just passed.
5:30
The one-year anniversary Mark follow at lofty.
5:33
Coffee on Instagram to see photos of all their cafes and go
5:36
to lofty. Coffee.com to see all of the
5:38
roasted coffee they have on offer.
5:41
You can't go wrong with any of the single origins or my
5:43
favorite blend mourning dove. you can find those links in the
5:47
show notes or subscribe to this shows newsletter on roast
5:50
westcoast.com This is the part of the show where I stall
5:55
briefly to make sure that you have your coffee ready.
5:57
But I'm cutting it short today so that I can have a Stern
5:59
talking-to with the squirrel who keeps trying to get into our
6:02
snack box. Thanks for listening and I hope
6:05
you enjoy this coffee smarter chat with coffee expert, series,
6:09
simran, Khalsa of lofty coffee. Cool, awesome.
6:22
I say, let's start with Nitro coffee full on door.
6:26
First, West Coast, coffee podcast, gonna be a rambling
6:28
intro series simran, Khalsa from lofty coffee.
6:33
Thank you for coming back to the show.
6:34
Congratulations on 11 years of the Encinitas location and I saw
6:38
one year in Carlsbad already which seems crazy.
6:41
I think we were talking in this podcast like the day you opened
6:46
a year ago, so congratulations on that and I'm excited.
6:50
It's you again about. But today about Nitro coffee
6:54
like what is Nitro coffee and is it a lot like Nitro beer?
6:59
Yeah. So Brian.
7:01
Thanks again for having me, it's always such a pleasure.
7:05
I feel like these days less and less.
7:08
I have these moments of like, nerdy coffee talk.
7:11
So I always very much enjoy being on this podcast with you,
7:15
but Nitro coffee. It's what's amazing to see it.
7:18
Like how Big, it all of a sudden became you know, me.
7:23
Like you started seeing it all over the place and it's really
7:27
quite a simple concept you had mentioned, is it similar to
7:31
Nitro beer? And actually, that's a lot of
7:35
times if I have a guest who's curious about Nitro coffee and
7:38
doesn't know a lot about it, that's actually he'll explain to
7:40
it to them. As I'll be like hey have you
7:42
ever had like a Guinness beer or like a Nitro beer?
7:45
And it's got that very similar quality and it's again very very
7:50
simple in the sense that it's really nitrogen being pushed
7:54
through, and Infused through pressurized tap nozzle, which in
7:59
that process of pull in the cold brew through that tap and using
8:06
nitrogen gas from a tank in fuses the nitrogen, gas into the
8:12
coffee, which gives it this like, nice frothy creamy texture
8:17
and you'll see when it's served, you'll see that it has This
8:20
creamy look to it and that's just really all those nitrogen
8:23
bubbles that are being infused into the cold brew.
8:27
And it's not I'm not I don't find that.
8:29
It necessarily adds much of a flavor but it really is like
8:34
creating a texture which in turn.
8:37
I feel brings out like the creamy and nuanced sweet flavors
8:41
about cold, brew natural speed, not necessarily added sugar or
8:44
anything like that, but that's interesting because I know with
8:48
beer one of the descriptors hours of the ways that we would
8:51
see changes if we took the same beer side by side and made one
8:55
Nitro on one, not the one that was made Nitro would actually
8:59
enhance kind of the the creamier, the more lactose, the
9:03
more milk flavors of that thing, but it would actually decrease
9:06
the bitterness. So it was great.
9:08
If somebody didn't like a really hoppy beer, it would mellow that
9:11
out for them and I was yeah, similar.
9:15
Totally, I think that that's a great again, a great comparison.
9:20
And especially for newer people new to nitrogen or Nitro coffee.
9:25
That is a great comparison. And I find that a lot of times
9:30
Nitro is cold brew, which also in the cold brew Brewing method
9:36
Mellows out any bitterness at Coffee might have.
9:40
So it's kind of like if you're taking a cold brew and put it on
9:44
Nitro you got The smooth. Silky sweet full-bodied coffee
9:50
and you'll see something. We actually we used to do a
9:53
lofty but we would have some issues with it was.
9:56
We would serve it in a smaller glass with no ice because when
10:02
you pour it over ice that like that, ice can kind of break up
10:05
that nitrogen in the coffee. So it kind of diffuses really
10:10
quickly and that's another thing.
10:11
We'd always tell people if they're new to Nitro, if you
10:13
kind of, let it just sit there, you know.
10:15
Trojan as a gas. So it's going to start to
10:17
escape. And then at the end you might
10:19
just have a regular cold brew. If it's been sitting there for a
10:22
while, so it's kind of a beverage that's meant to be
10:27
consumed quickly to get all of that quality that the nitrogen
10:31
adds to it. And so we used to serve it in a
10:34
small little whiskey glass, which I thought was beautiful,
10:37
but it kind of threw people off because they're they're, you
10:39
know, they see someone get a cold brew and a 16-ounce cup,
10:42
you know, in that case it has ice and it's really about About
10:45
12, 10 to 12 ounces of cold, brew in that sense.
10:48
But you get a lot of people being like, hey, this is not
10:52
what I expected. So, we did given into a larger
10:55
glass, but, you know, that's a whole other topic of
10:59
expectations and, you know, educating your guests.
11:04
I don't know a lot of science, but displacement, if you have
11:07
ice ice in a glass, it's going to take up room.
11:09
That that beverage will. And then also from the business
11:12
side of things that Offering a 12 ounce glass with no ice or a
11:17
16 ounce glass with ice. You're offering roughly the
11:21
similar amount of liquid, but if the customer is expecting a
11:24
16-ounce glass and wants no eyes that changes the margins on that
11:28
product. Yeah.
11:29
And all of a sudden you're going wait can I sell this for four or
11:33
five dollars that are how much be so that comes into that as a
11:37
customer like understanding that but also like as a business
11:41
training your customers what it is and sometimes that's Well,
11:45
and sometimes it's not. Yeah, so, I mean, to speak on
11:48
the business and aspect of that, that's something we've had to
11:51
consider. And we actually up charge for no
11:55
ice because like you said, it's a significant amount more and it
12:00
changes it on that business end. So yeah, almost 25% give or take
12:06
exactly of what that glass is. We should have established.
12:10
I should have stablished this at the beginning that generally
12:14
speaking an Drill coffee is cold.
12:16
It's not serve. Yeah, new people serve is it
12:19
possible to serve a hot coffee as a Nitro?
12:22
Wow, that's it. That's it.
12:24
Interesting question. I I'm not entirely.
12:27
Sure what comes up for me just like automatically is that
12:32
nitrogen tap that has the little pressurized valve doesn't do
12:37
well with hot water. We've actually had an ex or hot
12:41
liquids that we've actually had the we've had Experience where
12:45
we tried to clean the tap with hot water and that hot water
12:52
just blew out the gasket. And again, that little
12:55
pressurized plastic piece in there.
12:58
So I wonder how hot coffee would hold up going through that line
13:05
because again, to infuse it, you have to have that nitrogen line
13:09
and the liquid line going through that tap which is what
13:13
infuses it I was thinking about know, I was thinking about a can
13:17
of Guinness where you actually break a tablet of nitrogen
13:21
inside with when you're shaking. And I believe is how that works.
13:24
I don't know if you could do that with hot coffee somehow
13:27
with a nitrogen, like I'm not using Guinness ball.
13:31
Yeah, that's actually news to me.
13:33
I didn't know that's how they Infuse the nitrogen into the
13:36
bottle because that's something I've seen on the like the
13:41
package nitrogen like Nitro coffees mind you.
13:44
I actually Don't have a lot of experience with like
13:47
pre-packaged, Nitro coffee. But to my understanding, that's
13:51
not the easiest thing to pack in the sense that when you open it
13:55
you have that same experience of the infusion.
13:59
Well I maybe I'm wrong that I just assumed that that's how it
14:03
worked, but it maybe it's possible.
14:05
If you were to seal that nitrogen coffee in it can maybe
14:11
the shaking and the little thing in there is just to Rattle it
14:14
all up and get it and get it in for you.
14:17
You'd think it would settle at some point or rise to the top
14:20
but yeah, I don't really know so I'm gonna do some cash.
14:23
Yeah, I don't actually know either but that's definitely
14:26
something. Because especially you go to the
14:28
grocery store. And I would say Nitro has very
14:32
much became like a hot thing in the coffee consumer and you see
14:38
it on packaging and I do Wonder. Yeah.
14:41
Like, what, how is that going down?
14:44
And what is that experience for the consumer versus going to a
14:47
coffee shop and getting it right off the top.
14:50
I'm gonna go to the store after we get off this.
14:52
And I'm going to buy like a bunch of different, Nitro
14:54
coffees and start reading the cans and break.
14:56
Ya ha Be fun. Yeah, I think we kind of really
15:02
cover that fast. I want to ask you about this
15:04
headline. I saw real quickly and I did not
15:07
give you a warning on this apologize.
15:09
No worries. Just this morning.
15:12
I saw a kind of the sub headline in an article on kind of a
15:16
well-known coffee blog. That was the headline.
15:19
Was high-quality, instant coffee is possible.
15:23
I'm wondering if you think that is accurate, if that is
15:26
possible, or if kind of like we see where there's this kind of
15:30
forward, progress on, I'm thinking of social issues but on
15:35
a lot of things and then people kind of step back.
15:37
I've also kind of seen some like pressure for people to start
15:40
like focusing on dark roast again and like what happened to
15:44
the dark roast? Do you think that a reversion
15:47
back to instant coffee is in our craft coffee future?
15:51
I mean, we definitely see it. So we see it in companies like
15:56
steeped coffee, which is like, are you familiar with steeped?
16:01
Hmm. So there's things like steamed,
16:03
there's things kind of like that.
16:04
Pop up pour over and then yes, we do.
16:07
See different like specialty, instant Brands coming out and I
16:14
think There's definitely a want for that convenience.
16:21
There is a and I like when you look at like the Adventure
16:24
Outdoors, kind of demographic who, you know, want that
16:29
convenience to be able to go camping and, you know, just have
16:32
hot water. There's definitely a walk for
16:35
that. And then the question of like,
16:38
how can we make it better in my experience and by I'll be
16:44
transparent. I'm not like an expert in In the
16:47
that were realm, especially with lofty.
16:49
We've we've experimented with a few companies and a few methods
16:54
of trying to do that. And in our opinion, we just and
16:58
in my personal opinion, it's just not as good.
17:02
So it's like, okay, we're going to put this product out, that's
17:06
convenient but it's not really, it's not really that much better
17:12
than maybe your other instant. Like, I'm not seeing the value.
17:17
But I think there are there's definitely room for it and I
17:21
think we're seeing a lot of experimentation being done.
17:25
In that sense. I have you heard of common tear
17:30
hem so I find them to be interesting where they're not
17:34
calling themselves instant coffee but they're caught like
17:37
more of like a convenient way of having coffee and I have had it
17:43
before and I will say out of those like more convenient ways
17:48
of Brewing, it's really good. It's it is really good.
17:53
And in the sense that it's kind of versatile in its ability to
17:56
be a hot beverage, or a cold beverage or kind of used as a
18:00
spresso, quote unquote, it being a constant rate essentially, and
18:03
I think I'm interested in that because you're not like putting
18:09
the coffee itself through a process to make it dissolvable
18:12
which in my experience, really has a specific.
18:16
It's like it, whether it be specialty, Coffee or Starbucks
18:19
or something like Timmy, instant coffee.
18:21
Has that instant coffee flavor and you know, which isn't
18:25
necessarily bad either, right? We've talked about this a lot
18:28
where a lot of times it comes to preference and, you know,
18:32
sometimes in those moments of wanting convenience, you can
18:34
sacrifice the flavor a little bit for for that convenience.
18:40
If that's a value to you, I'll tell you my personal.
18:43
I mentioned I Mentioned the camping like Outdoors people who
18:49
probably want that more convenient way I've gone in the
18:52
opposite direction where I've greatly invested in my coffee,
18:56
my camping coffee set up, where it is not convenient at all.
19:00
It takes up a lot of space and it's definitely time consuming
19:03
and there's a hand grinder involved and water boiling on a
19:06
camping stove. And personally, I like that.
19:10
I like that it when I'm outside and I'm taking my time and I can
19:14
brew that cup of coffee. In the wild and and have that
19:19
poor over experience. But I like that, I'm not someone
19:24
who's needing convenience as much as maybe the average
19:28
consumer. So yeah, I'll find there's a guy
19:34
on why? I think it's Tick-Tock but I see
19:37
it on Instagram because I'm old who just basically goes out into
19:42
the world and makes one cup of coffee like always on location
19:45
next to a beautiful I'll River at Sunset and has this huge
19:48
elaborate like setup process, that it keeps them like a
19:52
toolbox. And I like unpacks it, and it's
19:54
this whole process and it's so beautiful and zen-like.
19:58
And I, if you would have told me at something, like earlier in my
20:01
life, that I would someday spend time watching someone else, make
20:04
a cup of coffee, then, I don't even get to drink.
20:07
I would have thought you were insane, but I do appreciate this
20:11
guy's dedication to this because it's clearly a process.
20:16
And yeah, I am a person who camps and has a hand grinder and
20:22
has always felt like I make a nice French press, or I make a
20:25
pour-over at camp. And I like that, I like sitting
20:28
in the morning because I always wake up before my wife and doing
20:32
that. However, I'm going to be on the
20:35
road camping for several weeks this summer and I absolutely
20:38
bought some like, pour over single-serving packages that I
20:44
some days I can just wake up and be like I just want this now and
20:48
I can just do it. Yeah yeah I still get a little
20:51
bit. I don't like the tea bags.
20:53
It's just it's not because of the quality.
20:55
It's just because I like I like pretending that I'm at least
20:58
doing a pour-over even though I'm not really I'm just yeah but
21:02
it gives me that experience a little bit and the coffee isn't
21:05
as good as the one I would make myself, but the convenience and
21:09
the fact that I'm, you know, at Camp, I just had this
21:12
conversation with Chris O'Brien recently on an episode.
21:16
When you are, when you are deprived a little bit, you know,
21:20
when you've slept outside or on the ground or maybe it's cool in
21:24
the morning or whatever, that coffee will taste better even if
21:27
it's not as good. Oh yeah.
21:30
Oh yeah. So I do appreciate that part of
21:35
it. Totally, I just sent you a photo
21:38
of my camp set up. Oh, cool.
21:41
So much. Oh absolutely.
21:45
It's like I said, it's a A little bit.
21:47
It's a little bit extra and I might even have an extra and
21:51
it's a little extra and I still, there's still like, oh, I want
21:54
that. Oh, I need this.
21:55
Yeah. Well, the next step is color
21:58
coordination, you know, like so it's a little bit there.
22:02
It's a little bit later. That's definitely, definitely in
22:05
the thought, and process of putting it all together.
22:09
I have a problem with thermoses because I love the Stanley
22:13
Thermos. And I keep wanting to buy new
22:16
ones but there's kind of this like there's a finite amount of
22:20
thermoses you can use in your real life on a day-to-day basis.
22:23
Oh yeah. So like why do I need another
22:26
one? It's just because I really like
22:27
the green color and I like the way that it works and oh, this
22:30
one has like a little flip lid that I like, yeah.
22:33
It's definitely a privilege, you know, gifts to myself.
22:38
Yeah. I mean, I think we may have
22:40
talked about this on previous episode, but if not, we don't
22:43
have to get too much into it. That's actually specifically
22:46
camping and finding the perfect cup.
22:49
I'm still on I'm on a mission because I'm not the biggest fan
22:55
of metal. And a lot of times the
22:57
thermoses, like, I enjoy my coffee a little bit cooler than
23:02
some might, and I find like the thermoses.
23:06
Keep it too hot. So it's like takes me hours to
23:09
drink my coffee. And if you just use a regular
23:12
mug, if you're Outdoors, Camping it sometimes will cool off
23:16
really quickly. So I'm looking for the perfect
23:18
Camp mug that doesn't have a metal sippy area CA I have a
23:26
two-part process where, I brew my coffee into the stainless
23:31
steel, double wall, metal, can't mug.
23:33
That keeps it too hot, and then I pour it into like a normal
23:39
ceramic coffee mug that I like that.
23:41
You know, is the right size and the right shape.
23:44
And then by the time I get to like the extra amount that I
23:49
want a drink, you know, I usually do outpour like a half a
23:52
cup or something, and I'll sit and drink that and the metal cup
23:55
is cooling while I'm drinking the first one.
23:58
And by the time I get to it, it's the right temperature and
24:00
it's a little bit of like a little obnoxious, no problem
24:03
with that. But like it, right?
24:06
I think you've just literally that is the simplest thing
24:09
because that's the thing I want. I want to drink out of a mug
24:12
that I love, but I don't want it.
24:14
It to be cold in two seconds. Wow, that is like literally such
24:18
a simple concept. I am can't believe it's all so
24:22
basic. I feel like it reminds me of you
24:24
know like the old school. Therma thermostat has like the
24:27
plastic cup on top that you just like pour into.
24:31
Yes, I love that. I love that bear - I have
24:35
several thermoses like that that I have bought from like thrift
24:39
stores that someone else gave up on and I'm like you're out of
24:42
your mind like this thermos 1975 and not only still keeps things
24:46
hot like I can keep it by the bed in case someone breaks in
24:50
because it weighs 25 also a weapon.
24:52
I love it. Siri, it's always great to see
24:56
you. Thank you for coming back and
24:58
talking coffee with me. And and I am really looking
25:01
forward to getting Nerdy with you again, sometime soon.
25:05
Me too. Thanks for having me.
25:12
Okay? To recap.
25:14
Series the best. You didn't hear it but she let
25:16
me vent for about 10 minutes before we even started
25:19
recording. Sometimes when we were chatting,
25:21
I forget we're supposed to be recording the show.
25:25
So, Nitro coffee is cold, brew coffee.
25:27
Infused with nitrogen often in keg form.
25:30
The nitrogen is pushed through a pressurized tap handle.
25:33
Infusing it into the coffee. The effect is a frothy creamy
25:36
texture. You can actually see that creamy
25:39
texture. The coffee's bitterness will be
25:42
depressed and the sweetness enhanced.
25:44
You also get a bit more of a kick, the recipes.
25:47
I found for Nitro coffee mixtures.
25:49
All at a higher ratio of coffee grinds to water, meaning more
25:53
caffeine. You might expect to get your
25:56
Nitro cold, brew coffee over ice, but that will actually
25:59
break up the nitrogen, which kind of defeats the point.
26:02
And since the gas is naturally, breaking down from the moment of
26:05
infusion the Nitro cold, brew is meant to be drunk quickly, as
26:10
for hot Nitro coffee. No one really does that.
26:13
As far as I can find some people make a cold brew Nitro and then
26:17
microwave it too, which I ask why I also found some science,
26:22
he talked about how nitrogen solubility.
26:24
Is lower the higher, the temperature which would make it
26:27
less feasible to create a quality product.
26:30
I wasn't able to confirm that with a source I'm confident in
26:33
yet so don't go spouting that assigns fact, it's more like
26:36
coffee science, Maybe. Siri did send me photos of her
26:40
camping setup which I'll share on roast westcoast.com along
26:44
with photos of the portable pour-over coffees.
26:46
I've been drinking this week, which are an awesome
26:48
convenience, although I still prefer grinding and brewing a
26:52
coffee myself after, which, I'll go through my process of
26:56
drinking, half of my coffee from a traditional ceramic coffee
26:59
mug. While the second half slowly
27:01
cools in a stainless steel mug nearby, it's kind of a pain and
27:04
I get that, but I like my coffee, like I like it.
27:07
All right. Besides coffee, always tastes
27:10
better. When you've been deprived a
27:11
little bit like when you just slept on the ground.
27:15
Also, I'm wondering if the plural of thermos is thermoses
27:18
there my, or just thermos. If anyone out there knows shoot
27:22
me a message on Instagram at roast West Coast and finally,
27:27
that Marathon did eventually end.
27:30
Thanks to Siri for coming back on the show and spending some
27:33
time with all of us. She'll be returning one more
27:36
time this season to talk about the coffee Bloom and the
27:39
specialty coffee, associations water standards.
27:42
And how water will impact your coffee?
27:45
Also shout-out to recent guest, Nick Berardi and the team for
27:47
most your coffee. Nick is in Milan, Italy, and the
27:50
world. Roasting competition is
27:52
underway. I'll link to the world
27:54
championship. Seitan roast westcoast.com and
27:57
also add links to lofty coffee. And as I mentioned at the top,
28:00
Top. Be sure to follow at lofty,
28:02
coffee on Instagram. Thanks to my roast industry.
28:05
Partners, I'm enjoying sharing their coffee, and whiskey across
28:08
the country. As we traveled a big, thanks to
28:10
most her coffee companies. Steady-state coffee, roasting
28:13
Camp, Coffee Company, ignite Coffee Company, Ascend to
28:16
Coffee, Roasters Coffee cycle. Roasting first light whiskey,
28:20
Maria coffee, Cape Horn coffee, importers and Cafe lechera.
28:24
Links to those Stellar businesses subscriptions and
28:27
everything else. I mentioned on this episode can
28:30
be found online at grows to westcoast.com and there is the
28:34
ring. Now if you'll excuse me, I need
28:40
to get a raincoat because there is a trail nearby that needs to
28:43
be hiked this episode of the roast West Coast coffee.
28:46
Podcast is was has been written produced and recorded by me Ryan
28:50
wool. I hope this show is found you
28:53
happy healthy and with, at least enough sanity, to make it
28:55
through the day. For those of you headed out for
28:58
a cup of coffee this week, please always took your Baristas
29:01
and be sure to drink good copy. It has been so quiet out there.
29:38
I don't know if you must be in between like, people running
29:42
home. Yeah.
29:45
Worked out perfectly for the podcast.
29:48
Yeah, for sure my wife was kind of laughing because I always
29:51
complain that the soon as I turn this on, like, it's crazy town
29:54
out there. But the worked for ones, I like
29:59
beer. Hey, everyone, if you like the
30:01
roast West Coast coffee podcast, you might also appreciate the, I
30:05
like beer the podcast, listening to these guys is like being a
30:08
fly on the wall of the pub with a few of your favorite mates.
30:11
Having a pint these professional beer appreciators have plenty of
30:15
Or he's to share on everything from the mating habits of
30:18
penguins to their behind-the-scenes Brewery
30:20
experiences. Check out the, I like beer the
30:23
podcast where ever, you are listening to this show about
30:26
coffee or head to I like beer, the podcast.com Or he's to share
30:16
on everything from the mating habits of penguins to their
30:19
behind-the-scenes Brewery experiences.
30:22
Check out the, I like beer the podcast where ever, you are
30:24
listening to this show about coffee or head to I like beer,
30:28
the podcast.com