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Coffee Smarter Week 7 - Trending · Coffee People Podcast

0:10
Hello everyone. Welcome back to the roast West
0:12
Coast coffee podcast. I am your host Ryan Walt, and we
0:16
are here for another coffee. Smarter session with the very,
0:20
very busy Siri simran. Khalsa, the director of coffee
0:24
from lofty, Coffee Company. It is late on Thursday and my
0:29
voice is shot, but because I love coffee.
0:32
And I care about you, the audience, we're doing this.
0:37
Also by this, I mean this introduction because I already
0:40
recorded the part with Siri. For today's episode of coffee
0:43
smarter, I asked her if you open ended questions about coffee
0:48
Trends and Trends in roasting Machinery that she handles with
0:52
aplomb, I want to thank Jeff from the internet for sending in
0:55
a question about dark. Grossed.
0:57
When you guys are sending me the questions, it does make my job a
1:00
lot easier because all I have to do is ask before we get to the
1:05
show today. I want to take a moment to
1:07
recognize the Reckoning that is happening in the restaurant beer
1:11
and hospitality industry right now.
1:13
In regards to the systemic industry, sexism towards women,
1:16
I'm going to direct you to the source which is a series of
1:19
Instagram stories on the at rat magnetic account of Notch,
1:22
Brewing Brewer and production manager.
1:25
Brian Allen she put out a All for sexist industry experiences.
1:29
After to interactions she experienced in her.
1:32
First day, is back to work on site in person after a year of
1:36
staying home due to covid-19 and the stories have not stopped
1:40
flooding in. They range from offensive to
1:42
criminal and truthfully. After Decades of working in or
1:46
around, Hospitality seeing all of these stories.
1:49
All of these horrible experiences that someone has
1:52
suffered all together, all at once is still overwhelming.
1:57
It's also disheartening and anger inducing, but sadly, it's
2:00
not terribly surprising. Some of the more extreme
2:03
accounts were shocking at first, but as more and more and more of
2:07
those stories rolled in that shock was replaced by various
2:11
mixtures of frustration and anger and eventually
2:13
contemplation and then back to frustration and anger.
2:17
Again, if you would like to read the stories for yourself and I
2:21
suggest that you do, check out at rat magnet on Instagram.
2:25
And I will also link to Articles about the overarching story of
2:29
sexism in the industry, including one by local.
2:32
San Diego Bureau writer Beth, demin on Vine pair and several
2:35
on. Good beer hunting.com.
2:37
Look for those in this shows notes and in the episode recap
2:40
on roast westcoast.com that story isn't specifically about
2:44
coffee. At least, not yet but
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Hospitality workers across all sectors of the industry will
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likely see things that they can relate to.
2:53
And if you've never worked in Hospitality it will be Be
2:56
eye-opening to say the least. Not every Hospitality story is a
3:00
bad one and clearly, not everyone in hospitality is bad.
3:04
But what the past week has spotlighted, is that there are
3:08
clearly deep-rooted problems in the culture that needs to be
3:11
rectified, and we can all do something to help.
3:14
So, take a moment to read through those stories, learn
3:17
more about what's going on in the industry and find a way that
3:20
you can help draw awareness to it right now.
3:23
I hope that your coffee mug is full because we're going to get
3:25
into the show. Let's see if Siri can help us
3:28
get a little coffee smarter today.
3:37
This is a blast, I'm having a lot of fun.
3:40
Well, I'm glad this is a blast Terry.
3:43
Welcome back to Coffee. Smarter on the roast West Coast
3:45
podcast. It's always a pleasure to chat
3:48
with you and have you on this show today.
3:50
I have a question actually came from one of our listeners.
3:53
So shout out to Jeff from Twitter.
3:55
Jeff is one of like are ten followers.
3:57
We and he wants to know what is trending.
4:01
Adding kind of in the roasting community that may be getting to
4:04
the public some day in the future.
4:06
Specifically he asks, will there please be a mass Exodus away
4:11
from medium roast back to dark roasts?
4:13
Which I don't know if that is realistic or not, but I think
4:17
the question is is what is trending from The Roasting side
4:20
of things and are there new roasting styles on the horizon?
4:23
You know what are you anticipating coming from the
4:26
coffee industry as somebody who is sourcing?
4:30
You know when you're always Thinking I imagine at least a
4:33
little bit ahead of where the market is today.
4:35
Yeah. So what a great question, I
4:39
would say over this last year, particularly for me, I feel
4:45
like, I've unfortunately, kind of been less engaged with.
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Let's what we would call like the roasting Community.
4:52
There's so many of us here in San Diego and I feel there was
4:55
more of a way for us to All Connect before covid.
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Just because it was Easier to either meet up in a coffee shop
5:03
or go say hi to each other while they're roasting more.
5:05
That's just a little less realistic now.
5:08
But that doesn't go to say, like, I still have been talking
5:13
to a lot of my roast, your friends, and we have some
5:14
thoughts and ideas of about roasting and I'll share some of
5:18
them now. But I can talk.
5:21
Mainly, maybe about my thoughts on roasting, and then talk about
5:25
what? I know some other people are
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thinking about for a while there, when third wave coffee,
5:31
First kind of started to become popular, was really popular to
5:34
roast as light as possible. And the idea around that was
5:39
that we're sourcing. These really beautiful nuanced,
5:45
amazing coffees, and it would be a shame to over roast.
5:50
This or the idea is to just roast it enough to bring out
5:55
that flavor without adding any, what we would call roast.
6:01
Texts or any specific roast roasty flavors.
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And again, just bring out the coffee flavor.
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And that is definitely what you might hear.
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Like more of like the Nordic style of roasting very high
6:14
acidity. Very light and bright.
6:17
But I've noticed over the last five years or so.
6:20
Definitely this pivot towards making more sweet.
6:26
More balanced coffees burst. Just these light and bright
6:30
coffees. And Actually our roasting
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philosophy at lofty. Coffee is roasted to The Sweet
6:35
Spot and that's kind of this broad term.
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But, you know, the way that I Source coffee is I am looking
6:43
for sweetness and Clarity and unique textures as well as
6:48
unique flavors and each coffee depending where it comes from is
6:54
going like what that sweet spot is is going to vary.
6:58
For example, I have this Colombian coffee right now,
7:03
that's very dense. It has this, like, very nice
7:06
acidity and like really bold, like, Cherry dark chocolate
7:10
candied orange qualities but due to its intensity or density, I
7:18
find it requires a bit more development, a bit higher
7:21
temperatures to really bring out those sweet flavors from it.
7:26
Where if you do it a bit lighter, I'll be Lower
7:31
temperature, you've just got a lot of acidity and you don't
7:35
really get these like develop sweeter flavors and and like by
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also developing and taking it to a little bit of a further
7:43
temperature. I'm getting a lot more body and
7:46
texture from it as well. Where I on the other hand I
7:50
actually I have this coffee from Peru.
7:52
Right now that the unique qualities of this coffee are its
7:57
light body and it's very like delicate.
8:00
It floral Peach flavors, we're in this coffee.
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If you take it too dark or develop it too much, you start
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to lose that body that it has and you start to lose some of
8:12
those nuanced flavors. So that's my approach to just in
8:17
general. Like in this example of these
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two copies where one is going to be inherently a little lighter
8:24
than the other. And I think that a lot of
8:27
roosters these days are approaching coffee's that way
8:30
where Really honing in on the quality of the coffee itself and
8:35
how to go about row student to highlight those qualities.
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And as I mentioned before, I do find In This Very like, first on
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the market, third wave approach to really having acidic and
8:51
bright coffees, is Shifting to have having more balanced and
8:55
sweet coffees. I was actually just talking with
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Tyler. I'm not Sure, if you're familiar
9:01
with him, he is the owner and operator and roaster for tired
9:06
eyes coffee. They are tired eyes and they're
9:11
located down here in downtown and he roasts at the coffee
9:13
Collective up. In North County.
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He he did this like Instagram live video of him roasting at
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the collective and I was just throwing a bunch of questions up
9:25
there and that's something I learned that he's in that
9:28
similar vein where kind of side. Stepping and still staying true
9:32
to like what specialty coffee about is about, and that being
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the story of seed to Cup and sourcing really great coffees
9:39
and showing that coffee can be different than just dark and
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bold and dark, and roasty and Smoky.
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But actually showing that these coffees from these different
9:51
Origins have these different flavor profiles and doing that
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while still like, again, bringing out sweetness and
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balance. So I would say I see a lot more
10:04
people talking about coffees in that way and maybe even trying
10:08
to go step away from just coffee, we have to protect it
10:14
and just barely roast it so we don't degrade it but actually
10:17
using the craft of row seen to not only highlight the coffee
10:22
flavor but tenant. Also like put your own personal
10:25
preference or style into it. That's kind of some thoughts on
10:29
having about that. Something that I've been
10:32
learning more about this season of the show, is just a different
10:35
styles of physical roasting machines themselves.
10:39
The fact that there are different styles wasn't
10:41
something I necessarily new a few months ago.
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So like a drum roaster versus an air roaster.
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Is there any sort of do? You think they'll be any sort of
10:49
changes in that Trend or as more technology comes in?
10:52
I talked to Chris O'Brien of coffee cycle.
10:54
Little bit about the technology of his new espresso machine with
10:59
a computer in it versus the Old, you know, pull lever machine
11:02
that he had a pressure machine, you had before from a roasting
11:06
side. Do you is there like new
11:07
technology that you think is going to be kind of invading the
11:10
space, whether it's just trendy or around for the long haul or
11:14
for might change the process? Yeah, so, I mean, there's
11:17
definitely a lane of coffee roasters who are like
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traditional coffee, drum Roasters are the way.
11:24
And actually, I I feel my coffee.
11:29
Roasting experience is a little unique in the sense that I've
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actually, I've used some likes, drum sample Roasters, but I've
11:36
never actually used a drum, like a traditional drum roaster for
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production, so I might not be the best person to speak to that
11:46
specific style or machine just because I don't have a lot of
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experience with it, but for the last five years, I've been
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roasting on the Lorene smart roaster, which is like a Fluid
11:58
bed are roaster and using convection burst conduction.
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And I find that I do. See this type of this style of a
12:10
roaster becoming more popular with time, just because it is
12:14
more, it's more efficient and in the, in the sense, that the
12:20
energy that it uses. And someone that you guys can
12:24
all look up, if you're curious, I'll share what I know about
12:27
them. But There's a newer tech company
12:30
called Bellwether that's developing and creating and
12:34
putting out to Market. These they're like zero-emission
12:38
coffee roasters. And this style is going to be
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the like hot fluid bed are Roasters.
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And so you definitely see with like, technology these these
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types of Roasters being created. And that's kind of where, a lot
12:53
of my experience with roasting lies.
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I find again, it just being very A very efficient way to roast
13:01
coffee versus having like these very large industrial drum
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Roasters that need afterburners. And again, it's almost a little
13:11
bit more user-friendly, especially for maybe people just
13:16
getting into roasting, you know, there's the eye Colour, which is
13:20
like a little. They have like a home roaster
13:22
and a sample roaster, which is also a hot-air roaster.
13:25
Make making it very easy where You use it from a nap and it
13:29
comes with gross profiles. But then you can also customize
13:33
and create Rose profiles. So I do see as we move forward
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and Technology becomes more advanced.
13:41
A pivot, going more into these like more of these hot-air
13:47
roaster Styles and that's not to say, you know, I'm sure there's
13:51
going to be drum Roasters around and I think there's a certain
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love for the like mechanical aspect.
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Of a drum roaster, it being very Hands-On.
14:03
And again, I'm not speaking from experience, but from from
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hearing, from my friends, who roast on those type of drum drum
14:10
Roasters or just seeing people roasting.
14:12
It's very it is as big awesome machine with fire and metal and
14:18
it's, it's pretty cool. So I don't see that really going
14:22
out of style but maybe again, this pivot to to more
14:26
efficiency. And less energy being used in
14:31
these type of machines, I know, in a different episode.
14:36
So, if you're listening, I'll link to that episode.
14:39
We talk, I talked to a roast Builder.
14:42
A roast is roaster Builder and we talked a little bit about
14:45
like emissions in particular and especially here in California
14:49
where we are. The, you know, the rules are
14:50
different than they are nationwide.
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As far as what kind of emissions can be released, which wasn't
14:55
even something I had never thought of it as Manufacturing
14:59
process. Hmm I'm roasting I mean it makes
15:02
sense. Logically it's just not
15:03
something you think of when you buy you a cup of coffee and so
15:06
that Trend towards efficiency sounds like it makes sense as
15:09
the rest of the country and adapts hopefully rules.
15:14
That may already be in place here.
15:16
Yeah, it's really interesting. Yeah Siri as always very
15:20
enlightening, I really appreciate you.
15:23
You being here and your time and knowledge and just sharing that
15:26
with all of us, we've only got a few A few episodes left and I'm
15:29
really excited to get to those sometime soon.
15:32
Thank you. Once again for being here today.
15:34
Thank you for having me. Ryan, this is so fun.
15:49
Welcome back to the roast to West Coast podcast.
15:51
And this episode of coffee smarter, that's actually a good
15:55
question. Do you feel coffee smarter after
15:57
these? Knows I always do and even when
16:00
I ask about something that I kind of know something about
16:03
either Siri or Chris manages to enlighten me.
16:06
Even further if you listen to Siri talk about her theories on
16:09
roasting and you thought, man, I should try some of that coffee.
16:12
She makes you can head to lofty coffee co.com, that is lofty.
16:16
Coffee co.com to order some for delivery or pickup or just head
16:22
to one of lofty. 6 SoCal locations, including the
16:25
brand-new one in Carlsbad Village.
16:28
Which just opened last week. We only have a little bit more
16:31
coffee education. Today earlier, Siri reference,
16:34
Nordic roasting style, but we didn't get into the details,
16:38
Nordic roasting Style, Just refers to a very lightly.
16:41
Roasted coffee beans, the beans are roasted until just after
16:45
first crack and then often pulled out very quickly because
16:48
of this, any defects in the coffee being themselves will
16:52
come out. So the style really depends on
16:54
sourcing the best quality beans and then I think the rose
16:58
perfectly Nordic roasting style done well preserves the fruit
17:03
and varietal characteristics and is often referred to as bright
17:07
and acidic in part because the roasty notes are never
17:10
developed. So they don't overwhelm or mask,
17:13
the beans natural flavors, or compete with the fruitier flavor
17:16
notes. I think that's enough learning
17:19
for this week. I will be back next week with an
17:21
interview with Kyle Rosa. He is the owner of blue tail,
17:25
coffee farm and Breakers, Coffee and Wine.
17:27
And Mar California, which will be opening in just a few weeks.
17:32
Follow their Instagram at Breakers underscore Delmar for
17:35
updates on opening day and if you just realized you're low on
17:38
coffee and if you just realized you're low on coffee, pick up a
17:42
bag or 25. From one of the roast industry
17:45
Partners including Maria coffee leap coffee, zoom, bar, coffee,
17:49
and tea steady-state, roasting cafe, latte coffee, cycle or
17:54
moisture coffee. Also a thank you to David and
17:57
Ryan at first. Whiskey and Joe over at Cape
18:00
Horn coffee Brokers for their continued support of the roast
18:03
West Coast podcast. You can find links to all of
18:07
those great businesses and Friends of the show, right on
18:10
the front of roast westcoast.com along with the links.
18:14
I mentioned earlier. Thank you for listening today.
18:16
If you've enjoyed the show, I'd appreciate it.
18:19
If you would tell a friend that and give it a share, a follower,
18:22
a shout-out on Instagram, at roast, West Coast, and of
18:26
course, sign up for the newsletter on row.
18:27
East westcoast.com newsletters, come out every Tuesday and
18:31
Friday. When these shows are released.
18:34
This episode of the roast West Coast podcast was written
18:38
produced and recorded by me Ryan Walt.
18:40
And if you go out into the world to pick up a coffee or a beer or
18:44
a meal, be kind to your servers Baristas bartenders.
18:48
And and you know what just be kind to everyone generally as
18:53
often as you can. And of course, always be sure to
18:57
drink. Good coffee.