Latest / Coffee People Podcast / Coffee People at SCA Expo 2023: Friday

Transcript

Coffee People at SCA Expo 2023: Friday · Coffee People Podcast

0:08
The coffee people podcast is presented by rho.
0:11
Star Coffee, packaging, real star which you can find at
0:14
roast. Are.com is a digital printing
0:17
company that makes custom printed packaging that makes
0:21
even small coffee roasters. Look like a really, really big
0:24
deal with fast turnarounds, high quality products and low
0:28
minimums. Roast, our will quickly become
0:31
your number one favorite source for custom product packaging,
0:35
and it's made in the United States.
0:37
Small mid and large Roasters who are ready for an upgrade.
0:40
Can learn more on roast are.com Link in this podcasts show
0:45
notes. Welcome to a very special
1:07
specialty. Coffee Association Expo, bonus
1:10
episode of the coffee people podcast, which as you know, is
1:14
part of the roast West Coast Coffee Network.
1:17
I'm Ryan Walton. This is the show where we engage
1:20
with coffee industry, people in an effort to uplift the
1:23
community. Nidhi of craft coffee.
1:25
Basically, we asked people, why do you do this?
1:28
How did you get here? What inspires and motivates you
1:31
and what have you learned along the way?
1:33
Of course, we occasionally go on a few tangents to and for the
1:37
first 100 or so episodes of this show, we sprinkled in coffee
1:41
education in the form of our coffee.
1:43
Smarter segments, those coffee education.
1:45
Segments in particular, the ones focused on helping listeners,
1:49
make better coffee at home and make better coffee choices out
1:52
in the world. Are so popular that we've spun
1:55
them off into their own podcast, search for coffee.
1:58
Smarter wherever you're listening to this show, get the
2:01
follow button and if you're feeling generous, give the
2:04
podcast to five star rating because have we ever LED you
2:08
wrong before this show coffee people is still on break between
2:12
Seasons but we're not just sitting around twiddling our
2:14
thumbs. Do people still use that
2:17
expression? Doesn't matter.
2:20
It isn't what we're doing. We're doing coffee things, like
2:23
going to Portland, Oregon for the 2023 specialty, coffee
2:27
Association Expo along with 12,000 other coffee industry
2:31
professionals and just lovers of good coffee.
2:35
This was my first Expo and this show sponsor roast our coffee
2:38
packaging was kind enough to invite me to use their Booth
2:41
space in the afternoons to chat with people, like you coffee
2:45
people. But I wanted to get a warm-up
2:47
interview in before taking on the chaos.
2:51
Luckily, I met Daniel Pascal from White Rock Coffee in The
2:54
Press Room. Let's make sure I figured out
3:06
how to do it. I'm going to find out.
3:09
You didn't record any of it. You're going to find out that I
3:13
didn't record any of that. Stop.
3:15
Really it is it recording? I don't think it was.
3:20
This is new to me. Okay, no worries, I get it.
3:23
That was a great test run. Okay, here's the thing.
3:25
Good, I'm glad I can't check to see if it actually recorded.
3:28
Okay, so what a film? Let's just do it again.
3:30
Just in case you see how different those two takes our if
3:33
I could not do that. Exactly what I said the first
3:35
time. Okay, this actually says
3:37
recording, the red light has been on this whole time, okay?
3:39
So if it's not recording, I don't know what to do.
3:43
But let's start over. If you could tell us your name,
3:47
the company worked for and your role with the company.
3:50
Sure. So my name is Daniel Pasco, I
3:53
work with White Rock Coffee. They're based out of Dallas,
3:55
Texas. So, I've worked with White Rock
3:57
Coffee, based out of Dallas, Texas, and I'm the assistant
4:00
manager, of coffee education there.
4:02
So I do all of our internal trainings for Barista and
4:05
Brewing skills. And I assist with SCA classes
4:08
that we put on at our true lab. How big, how long are we going
4:12
around with the? Story with Larry.
4:13
Yeah. So White Rock is approaching 17
4:16
years old now. I believe we're going to hit
4:19
that in just a few months. So that's very exciting.
4:22
We're one of the oldest specialty Roasters in the Dallas
4:26
area so if you were around in the early 2000s like 2006-7,
4:31
something like that. If you were drinking specialty
4:33
is probably White Rock in that town and these last few years
4:37
have been a period of really strong growth for us.
4:40
We're at six locations, right? Now we have our own Coffee
4:44
Roastery. That's doing really, really well
4:46
for our wholesale and e-commerce side.
4:49
We have our own bake shop and commissary and house that we own
4:51
and operate. So we produce all of our own
4:53
food and we also have in SCA training campus, that is ours as
4:57
well in Dallas where we put on Barista roasting and sensory
5:03
classes for not only people in Dallas but internationally as
5:07
well. Very cool.
5:09
Most important question that I ask everyone.
5:12
When you go to a new to you coffee shop, what do you order?
5:15
So, favorite coffee, drink for me, is espresso.
5:19
Espresso has got to be number one that has because of, there's
5:23
so many variables so many ways that espresso can go the wrong
5:26
route shop? That can do it consistently.
5:29
Well, always catches my eye, even if it's not specifically
5:33
like my style of roast or coffee, if it's consistent,
5:36
that's a good thing. Another one would be there drip,
5:38
as well, drip coffee is a great way to test Um a coffee shops
5:44
kind of pride in their work because if they don't take the
5:46
time to make sure their drip coffee is correct, I don't know
5:49
how well I can trust all of the other more highly flaunted parts
5:53
of their menu very cool. Well thank you very much for
5:57
being on the show. Sure thing.
5:58
I enjoyed it. Pretty sure that one we got.
6:00
Okay, okay good. So it is safe to say the coffee
6:06
people podcast recording sessions at Expo.
6:08
Got off to an inauspicious start.
6:11
I hope I use that word correctly.
6:13
What can I say it was a new microphone.
6:15
I'm usually recording from the closet Studio back home.
6:19
Thankfully Daniel was kind about my misstep and generous with his
6:22
time before we go any further, I want to let you know that, I'll
6:26
share all the links from today's episode in the podcast, show
6:29
notes and on roast westcoast.com.
6:32
But if you want to check out White Rock coffee, while you're
6:34
listening to the rest of this show, head to WR coffee.com, the
6:39
following recordings were all held at the roast.
6:42
Our booth inside the great room of the convention center.
6:45
I love that you hear the energy of the convention in the
6:47
background. But my voice may sound a little
6:50
bit muffled due to the n95. Mask, I was wearing inside the
6:53
center, I tried to project my voice but there's only so much I
6:56
could do without taking it off. I'm not quite ready to do that
6:59
in such a large group yet, but that's okay.
7:02
Because I'm not the important one on this show the guests.
7:05
Our guests like robber taken the head Roaster.
7:08
At Northshore specialty. Coffee in Jackson, Mississippi.
7:13
Yeah, my name is Robert haken I work for North Shore.
7:15
Specialty coffee in Jackson, Mississippi.
7:19
On The Roaster. And what do I love about coffee?
7:23
I love that. It brings people together not
7:25
just at an expo, but life conversations that happen.
7:29
Hey, I need to talk to somebody. Let's meet For a cup of coffee,
7:34
Rhonda has increased that experience, develop that
7:37
experience as much as possible. Awesome.
7:39
So then my next, my follow-up question to that is, when you go
7:43
out into the world, you get the Expo.
7:45
Yep. New coffee shop.
7:47
What do you order I am. I like to see what they have.
7:52
I like to try each of their roast.
7:54
I'll get, I usually go for a lighter roast.
7:56
See, what kind of flavors. They're bringing now, medium
7:59
roast. But At the end of the day, I
8:03
like coffee, I like coffee. I can drink a bad cup and I can,
8:09
I can really enjoy a good cup. So I just like the community
8:12
that it develops after Robert. I was visited by the effusive
8:17
Tiff, Trent of Bongo Java Roasting Company in Nashville,
8:20
Tennessee. The coffee is the best part of
8:25
the day. My name is Tiffany tracking
8:28
summative and I work for Bongo Java.
8:30
When you go to a new coffee shop, what do you order?
8:34
I order the same thing. Everywhere I go, kind of basic,
8:36
but I get an iced milk latte with some vanilla.
8:40
I didn't realize it at the time, but I've actually been to Bongo
8:43
Java and phyto. One of their Cafe spaces while
8:46
passing through Nashville. I remember thinking Bongo Java
8:50
that's a fun name. During my next interview with
8:53
Larry a roaster for Some neon llama coffee you can hear coffee
8:57
beans being rotated in the background.
8:59
That was one of the reasons it was so much fun being a Tessier,
9:02
there was a ton going on all around you all the time.
9:05
It was the ultimate in sensory overload.
9:10
So, if you wouldn't mind, just tell me what your name is, and
9:13
what company you work for Larry coffee, coffee, roaster, from
9:17
neon llama. Yeah.
9:18
Mama's Coffee Roasters. Great name for a coffee company.
9:22
Thank you. I'm wondering.
9:23
Why do you love coffee? I would love a coffee my whole
9:27
life. You know, when you're a kid, you
9:29
start drinking coffee, cold coffee, from your parents cup.
9:34
All right. For some reason, I love that and
9:37
it just grew back from the sea. These are all before coffee
9:42
ever. Got to the specialty range?
9:44
It is in now, just always loved the flavor and now it's just
9:49
really great because there's so many great coffees around really
9:53
how we have expanded our coffee world, for sure.
9:56
Yeah the last question I have for you most important thing, if
10:00
you go to a coffee shop, you've never been.
10:02
What are you ordered for over? If they make them, I get
10:08
disappointed in coffee shop. Oh, they don't do core over
10:11
because that's, you know, I want to Fresh flavor of the coffee.
10:15
I don't want something that's been sitting in a machine for a
10:19
while. Fresh coffee is the the only way
10:22
to go for example, assume they don't do pour overs, then I'll
10:25
just get what they brewed, I guess, or a shot of espresso.
10:29
If I come to Woodland, Washington, go to Neon Lama,
10:32
what should I order pour over? I could be wrong but I think
10:40
Larry is all about the poor over and I get it.
10:43
He referenced drinking coffee cold when he was young.
10:46
I do that now, not intentionally, but because I've
10:50
set, my coffee cup down lost track of time.
10:52
Working on this podcast, and then found it again an hour
10:55
later. Often my favorite coffees are
10:58
just as good at room temperature as they are right after the
11:01
Brew. I feel that I can even pull more
11:03
flavors out when my palate isn't navigating around the
11:06
temperature of a hot cup of coffee.
11:09
After Larry, the Baton was passed to the co-founder of La
11:12
Republica superfoods Mark Murthy and from the jump his passion
11:17
for the mushroom coffee. His company produces was
11:19
evident. Even then, I look for places
11:25
with mushroom coffee because like La, most coffee shops do
11:29
have it, and it's fun when you actually are out of your out of
11:33
place and you see that somebody has a chaga Chino or something.
11:37
Because it's the fastest growing area of coffee and seems like
11:43
nobody's heard about it Starbucks.
11:44
Got into the game this week. So they've heard about it.
11:46
They've done the research, but half the people, you talk to her
11:49
like mushrooms. Let's get started with that.
11:53
What is your name? And what is the name of your
11:55
company? What do you do?
11:57
Mark Murphy. I'm the co-founder of lava.
11:59
Republica. Superfoods mushroom coffee, what
12:03
is mushroom coffee? Ours is actually not a coffee
12:07
alternative. It's coffee with mushroom
12:09
extract added all at the highest level, organic fair trade, and
12:15
most mushroom products out are not real mushrooms.
12:18
Believe it or not, some don't even have mushrooms in it.
12:20
It's made with the roots of Shrooms grown on grains and
12:24
ground up. Ours is actually full fruiting
12:26
bodies of mushroom, which means it grew on a tree.
12:30
We took the actual mushroom and made it into a powder at a high
12:35
extract level and added it to coffee.
12:38
So that it's better than taking a pill.
12:40
What is it that you love about the industry?
12:42
Why did you get into this coffee coffee?
12:44
Mushroom industry. Well, I was a songwriter and our
12:48
competition was the first mushroom coffee in the world
12:51
called for Sig mattock. And now a multi multi-million
12:53
dollar company and they were the only mushroom coffee.
12:57
We used to drink it before. We do a songwriting session
12:59
because the focus that lion's mane mushing mushroom, gives
13:03
gives you massive Focus. You can score up to twenty
13:06
percent higher on tests when you're online Spain, mushroom.
13:09
So college kids know about this and so we were taking it but the
13:14
coffee tasted horrible. So we said can we make something
13:17
better? Make it all organic and fair
13:19
trade and that's why we started. We were the second Step mushroom
13:22
coffee company, and only the third mushroom coffee company.
13:25
And now there's 150 at least. Wow, that's incredible.
13:30
I knew of like a couple three years.
13:32
Well, Laird superfoods recently. Got into it Polly fiea, which is
13:36
the big almond milk company. They have mushroom coffee, and
13:39
all the stores now black and like a container own, which was
13:44
just mushrooms. Fake mushrooms, by the way.
13:46
But, only now does a mushroom coffee, if you go into Erewhon
13:51
or Central Skits or Whole Foods, they have mushroom coffee on the
13:54
menu like it's Bristol Farms any any like high-end retailer?
14:00
Grocery store has it on the menu and so it's kind of like
14:03
kombucha 10 years ago. I talked to people about
14:06
kombucha, they had no idea what it is and you can't go anywhere
14:08
now with kombucha, not on the menu so it's it is the largest
14:13
growing kegger of mushroom of coffee.
14:15
Industry is mushroom problems. So then can you find mushroom?
14:21
Coffee Outlet, like what do you Or when you go to a coffee shop,
14:24
you're out on the road, the popular names are like a chaga
14:26
Chino, which is chaga, mushroom, added to a cappuccino, or a
14:30
lion's mane latte, which lines means the big Focus mushroom.
14:33
So they're focusing on single mushrooms, and what?
14:36
That does. Chaga gives you clean energy.
14:39
They do 100 different, great things for the body, but the
14:41
main things they do, people will take it for.
14:44
We have seven mushrooms in our coffee.
14:46
So it's what I call kind of the full spectrum of, you're getting
14:51
the benefits of all. Seven mushrooms their cancer.
14:54
Fighters they're anti-inflammatories there.
14:58
I mean, just blood sugar level errs.
15:00
I mean, when you read through what mushrooms do in the body
15:02
and have done for thousands of years it's an incredible thing.
15:07
Oh, Ray she's been really popular re she T people probably
15:11
heard of 10, 20 years ago, coffee and tea shops will have a
15:15
reishi t. It's very calming, not just like
15:18
makes you sleepy but it just comes your spirit.
15:21
So we have She chaga lion's mane and for others in our coffee.
15:26
Wow. Well before before you go tell
15:28
us the name of that company again.
15:29
Yes La Republica. Super Foods were in La based
15:33
company. So the law with the three stars
15:35
over its kind of symbolizes a la Republica.
15:39
And yeah, we are getting into mushroom.
15:43
T's mushroom, matcha and we've got golden milk and hot
15:48
chocolate with mushroom, so yeah, anything that's good.
15:50
We can add mushrooms to it. Make a better.
15:55
Quick to schools your time. This show isn't making any
15:58
claims about the health or Focus benefits of mushrooms or
16:02
mushroom coffee. I do love mushrooms but I
16:04
haven't researched the effects of ingesting mushrooms,
16:06
previously, nor read up on it since meeting Mark at least not
16:10
yet, but I can appreciate how his personal experience led to a
16:14
career in the coffee industry. That chat also gives me a reason
16:18
to point out. How much bigger than coffee, the
16:20
specialty coffee Association Expo and the coffee industry at
16:23
large is. Coffee is the connector, but the
16:26
floor was full of people from other steps along the supply
16:29
chain including representatives for organic or fair trade
16:32
organizations, manufacturing companies, producing Coffee
16:36
Bean, sorting machines, and even graphic design.
16:38
Companies looking to share the stories of other coffee
16:42
companies that barely scratches the surface of the number of
16:45
different companies and industries that were represented
16:48
at the sca Expo Desi. Enterin were the next guests to
16:53
stop by the roast our booth. My name is Desi and I work for
16:58
big blue coffee company which is in healthcare and the Coeur
17:02
d'Alene area and Idaho North Idaho.
17:04
And we use a local roaster Evans, Brothers, Coffee Company,
17:08
out of Sandpoint. Very cool Coeur.
17:10
D'Alene may be the most beautiful place that people know
17:14
about, but they never go because it's so far north.
17:16
Well, they're coming by the drones.
17:19
And so, the secret is out, it is very beautiful.
17:23
There's something for everyone, lots of coffee to you.
17:26
I mean, I don't want to shout out anyone besides Ivan's
17:29
Brothers, but you will find a lot of coffee.
17:30
Yes, there is lots of coffee, but fewer specialty coffee done.
17:36
Well, let's say you are traveling, like, you are.
17:39
Now you go to a new coffee shop. What do you order?
17:43
I usually order a doppio. I want the full, you know,
17:48
roastiness of the espresso I want to taste that and the first
17:52
thing I do is I listen for the steam wand.
17:56
And if I can hear it screaming, I usually turn around and leave
18:01
dark roast. So yeah, she's a dark roast
18:04
coffee, the darker, the better drip coffee.
18:07
That tastes like, I licked an ashtray and then drink it.
18:10
Love it. Love the ash flavor when you get
18:13
a nice dark coffee. That sounds I don't To
18:16
stereotype but like northern Idaho to me, you're not wrong,
18:20
it just hit me with a nice cup of dark roast and if it's not
18:23
good coffee, that I might come back to you for some cream.
18:26
What is it? That you love about the coffee
18:27
industry as a whole. Well, I've been in the coffee
18:31
industry for probably 20 years and you would think that, you
18:36
know, when you've been in doing something for, as long as I
18:38
have, you know, you know, it all, but in coffee, you never
18:42
know it. All the, you know, the
18:44
extraction principles. The Brewing vessels change.
18:49
And I think the people are the thing that don't change, its a
18:53
copy community. And when I come to these events,
18:56
it's like a ticket reunions like a family reunions.
18:59
And I think that's what I love about.
19:01
It is just the community of people, like, we're all in it
19:04
together and we might have, you know, a cafe up, the street from
19:07
somebody else. But at the end of the day, we
19:10
want them to be successful also. And so I think just the
19:14
community of what coffee and does to her, Like people and
19:16
bringing them together to produce a really great moment
19:20
for people and they could come around the table and share that.
19:23
That's what I love about it. I love it because I don't know.
19:28
There's too many places where I can buy something from Roll
19:31
Ethiopia from somebody that I will probably never meet, never
19:34
know and lives in a completely different lifestyle and have it
19:38
travel all the way to North Idaho, where I finish it and
19:41
hand it to somebody else, who's from God knows where, and it
19:45
just kind of brings everybody. A circle and it's delicious.
19:48
I don't know that I love anything else.
19:51
Taste-wise more than coffee. But there's also that side of it
19:54
where when you think about it, how far it travels?
19:56
No, other food product travels, that far and takes that to.
19:59
Let's just I do love to visit northern Idaho and if you
20:04
weren't familiar a doppio is the Italian term for a double
20:07
espresso. You don't hear that much in the
20:09
United States unless you're in the Pacific Northwest where
20:12
Starbucks used to have it on their menu, I've heard the term,
20:15
but I admittedly did a smile and Nod in the moment until I had a
20:19
chance to double check. My coffee vocabulary, Rolodex
20:23
Desi was definitely not wrong in her Proclamation, that no matter
20:26
how long you've been working in coffee, you never know it all
20:30
finally, I close my first day at the Expo with a great
20:34
conversation with Rich, the head of coffee, quality at discourse
20:37
coffee in Milwaukee, Wisconsin. My name is Rich stouter.
20:42
I am here. Representing discourse, coffee
20:44
from Milwaukee. Wisconsin.
20:46
We are a third wave coffee shop that basically has kind of
20:51
Blended and mixed Mixology as well as Gastronomy into our mix
20:56
of coffee. We have two shops as well as a
20:59
sister company called the counter.
21:02
All in Milwaukee area, and we just love having fun, and doing
21:06
things that are a little bit different compared to the norm.
21:08
And it's been just wonderful. This is actually basically see.
21:14
Last time I've been to Expo was back in.
21:18
Holy crap, 2016. So it's been a while.
21:22
Wow, say that again, you said of really fancy important thing at
21:26
the beginning, we specialize in gastro, what?
21:29
So we take in mix get stronger. Enemy as well as Mixology into
21:34
our coffee. So like yeah we've got some
21:37
crazy stuff things that like we kind of fall more into the
21:41
experimental realm. For example we have a drink
21:45
right now that uses basically butterfly pea flower tea mixed
21:52
with a chamomile infused milk that literally will blow your
22:00
mind off and by the time the Drink is done, which is called
22:03
waves within. You literally feel like you are
22:06
drinking, almost like Blue Moon, ice cream is fantastic.
22:12
What is it that you love about coffee?
22:14
And the coffee industry? Honestly for me, um, so like I
22:20
took a Hiatus from coffee for a little bit for like four years
22:23
and my wife and our owner and founder of discourse kind of
22:28
pushed me back into coffee. Honestly.
22:31
It's the friendships the networking, as well, as the
22:33
direct relations that I have gotten to be a part of.
22:40
I have met so many amazing Roasters that it has just blown
22:44
my mind basically. People who literally like, as
22:48
soon as they see you just give you a big hug.
22:50
And you're like, welcome, dude, like how's it going like, dude,
22:54
you got a ruby hat on? That's awesome.
22:58
Are you from Wisconsin? I'm originally from Wisconsin.
23:00
I live in California now. But, okay, Ruby's near my
23:03
hometown. I'm actually, in the same.
23:04
Hometown is the roast are people here.
23:06
Who rules the Wausau? Yeah, that's where I grew up,
23:08
nice. Yeah.
23:10
As you were saying, I met the team from roast are at Coffee
23:13
Festival. Allah saw the tag and said I
23:16
know that's how ya like no, you don't.
23:18
I'm like, I live there for 30 years, like I know that sound
23:22
and now here we are. That's awesome.
23:24
Yeah. Um, I know Jared who is the
23:26
owner of Ruby coffee. So way back in 2017.
23:32
At that time, I was working for a coffee shop in the Milwaukee
23:36
area called Stone Creek Coffee, and I got the opportunity to be
23:40
introduced to Jared and me, and a couple other people from Stone
23:45
Creek, actually Went to Jared shop when he had just opened his
23:50
Roastery up in. Amherst, Wisconsin.
23:53
And that was so much fun. He got show us all around.
23:56
It's like robot roaster and just like, seeing everything and I
24:01
usually my wife and I, we live in Menomonee.
24:03
Falls, Wisconsin. Basically, we always frequent
24:05
his spot up in Stevens Point, Wisconsin.
24:08
So we like take these little drives for we kind of just go
24:10
everywhere looking for basically coffee crawling.
24:12
So if you show up at a coffee shop, You've never been to?
24:17
Yes, what do you order off the menu cortado and an espresso and
24:22
is usually a single origin espresso because I want to see
24:26
basically if I can get like a killer shot and you know how to
24:30
make those great cortado we're golden so I'm very picky but the
24:35
same time I love getting to see all the new experimentations of
24:42
espresso that are out right now. So always fun.
24:51
My interaction with Rich. May most accurately represent
24:55
what the weekend was like for me.
24:57
Great conversations with highly caffeinated incredibly
25:00
passionate coffee professionals who were equally as excited to
25:04
connect as I was I looked up that drink he mentioned waves
25:08
within and oh my oh my It looks interesting.
25:12
I'm going to post a photo in the ingredients list in the
25:14
newsletter that accompanies this Which you can find on roast
25:18
westcoast.com. I want to thank everyone who
25:21
joined me at the Expo day one and a two and three but we'll do
25:26
that again in another show for spending a little bit of time
25:29
with me the same way that I want to thank you for spending your
25:32
time, listening to this show, I'll drop another episode
25:35
featuring more from SCA early next week.
25:37
Stay tuned and don't forget to follow all the great coffee
25:40
people. You heard today.
25:42
You'll find links to their websites.
25:44
And social media is in the show notes.
25:46
And on roast westcoast.com. Also a big thank you to this
25:50
shows presenting sponsor, rho star for letting me invade their
25:53
space. Last week, this podcast is also
25:56
supported by some great coffee industry Partners.
25:58
They are Camp, Coffee Company, coffee cycle, roasting Crossings
26:02
coffee, Hosea, coffee Source, ignite Coffee Company, Maria
26:06
coffee Joe. If you're listening, I know you
26:08
had a good time at SCA. I'm looking forward to
26:11
connecting again soon first, like coffee whiskey, Cape Horn,
26:15
coffee, importers Zoom bar, coffee and tea.
26:18
Ascent Coffee Roasters, most your coffee company and the
26:21
cafe. I went to this morning, steady
26:23
state coffee, roasting, I actually popped up at Ascend
26:26
Roasters in San Marcos, California, last weekend and I
26:29
always leave. They're a little bit lighter
26:31
floating on The Good Vibes at their team puts out this episode
26:35
of the coffee people podcast, which is part of the roast West
26:38
Coast Coffee Network of shows is was has been written produced
26:42
and recorded by me. Ryan won't I hope this episode
26:46
is Found you happy healthy and with at least a thread of sanity
26:49
left enabling you to make it through the day, always tip your
26:53
Baristas and be sure to drink. Good coffee.
27:23
Yes, we have sponsors great sponsors, but this podcast is
27:26
primarily a listener and reader supported creative effort, some
27:30
of you amazing listeners and readers.
27:32
Have chosen, the paid subscription option to the roast
27:35
West Coast coffee newsletter on roast westcoast.com.
27:38
Those supporters are part of a growing community of people who
27:42
really appreciate craft, coffee learning about coffee and being
27:45
inspired by the guests on the show.
27:47
Shows, if you are able and this show has been going well for you
27:51
with your morning, mug of your favorite cup of coffee.
27:54
Please subscribe to the paid newsletter option at roast
27:57
westcoast.com. Thanks for listening, thanks for
28:01
subscribing, and thanks for drinking.
28:03
Good coffee. Shows, if you are able and this
27:50
show has been going well for you with your morning, mug of your
27:53
favorite cup of coffee. Please subscribe to the paid
27:56
newsletter option at roast westcoast.com.
27:59
Thanks for listening, thanks for subscribing, and thanks for
28:03
drinking. Good coffee.