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Jeremy Lupinacci and Joe Orozco-Lee, Shlurp Podcast · Coffee People Podcast

• 0:04
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• 1:07
  Hey everyone, welcome to another episode of the Coffee People
• 1:11
  podcast, presented as always by the Roast West Coast Coffee
• 1:15
  Network. I'm your host, Ryan Wolt, and
• 1:18
  this show is supported by Rostar Coffee Packaging.
• 1:21
  We work with roasters of all sizes to tell their big stories.
• 1:26
  I'm joined for the first time by the founders of the Schlurp
• 1:30
  podcast, Jeremy Lupinacci. I think I pronounced that right.
• 1:34
  A coffee content creator, Jack of all trades, coffee pro and Q
• 1:38
  grader, and Joe Orozco Lee, the operations manager at Smoking
• 1:42
  Tiger, a modern Korean cafe in Cerritos, CA.
• 1:45
  Gentlemen, welcome to Coffee People.
• 1:49
  Thanks man. So exciting to be here and to
• 1:52
  give Joe and give you a little bit more credit, there's about
• 1:56
  six or seven Smoking Tigers that he manages across Southern
• 1:59
  California. So he's a, he's pretty
• 2:02
  impressive guy. I like that lifting up your your
• 2:06
  partner in in podcasting and the coffee.
• 2:10
  It'll be the one time I do that so.
• 2:14
  I've listened to several of your shows, so I have a little bit of
• 2:17
  an idea of the dynamic where Joe is our stabilizing force and
• 2:22
  Jeremy just goes off the rails. It's kind of the impression that
• 2:25
  we got. Right away, that is.
• 2:26
  True. Absolutely.
• 2:29
  But before we get into that show, I want to get a little bit
• 2:32
  more information about that kind of stuff.
• 2:34
  Let's start with you, Joe. You know, who are you and how
• 2:37
  did you get into coffee in the first place?
• 2:41
  Yeah. I got into coffee, I think just
• 2:46
  like growing up you or just taken to a lot of coffee shops
• 2:50
  by our parents. And I think I just have, I know
• 2:54
  it's like a it's more of the space and environment that
• 2:57
  initially brought me into the fold of things and just enjoying
• 3:01
  just the atmosphere or just the space coffee brings.
• 3:04
  Or like my my mom might be hanging out with a friend or my
• 3:07
  dad might be working on something.
• 3:09
  And I think it's kind of funny. Jeremy and I met early college
• 3:12
  freshman year, and for a long time we would just constantly
• 3:17
  try new coffee shops. And we got close enough to the
• 3:19
  point where we do it every week. Like we made it a point to try a
• 3:23
  new coffee shop before our classes.
• 3:26
  And I think through that you just like develop a palette.
• 3:30
  You start to see what you enjoy and don't enjoy.
• 3:32
  And I don't know, just we just went down the rabbit hole from
• 3:35
  there. So that coffee is coffee is
• 3:38
  awesome. Yeah.
• 3:40
  Jeremy, how about you? Do you have kind of a first
• 3:42
  coffee memory that stands out to you?
• 3:44
  Yeah, I mean, other than the sugar high from the Starbucks
• 3:47
  Frappuccinos that my mom gave me when I was 6, that was a really
• 3:51
  spiritual moment. But I think the very first, like
• 3:55
  signature moment and memory that's ingrained in my head.
• 3:58
  We were traveling as a family and I was in, we were in
• 4:01
  Reykjavik, Iceland. And I know now what type of
• 4:05
  coffee I got, but I didn't really know what it was then.
• 4:07
  But I basically tried an Ethiopian natural coffee on just
• 4:13
  a drip, and the strawberry fruitiness that came out in that
• 4:16
  coffee when it said like strawberry flavor notes on the,
• 4:21
  you know, sign that I ordered from it just kind of blew my
• 4:23
  mind. And so that was like one of my
• 4:25
  favorite coffee memories early on.
• 4:27
  I think I'd been a barista for a few months at that point, just
• 4:31
  kind of got into coffee as a desperate need for some cash
• 4:35
  after college because Joe and I both got degrees that did not
• 4:39
  translate to a direct profession.
• 4:42
  So so I got into coffee that way and then that kind of just kept
• 4:47
  growing from there. Ended up working at Smoking
• 4:50
  Tiger for about 3 years as well. And then we brought Joe on to
• 4:54
  the team at a certain point and then we got to work together for
• 4:57
  about a year before I fell by the wayside and went to.
• 5:01
  Did Joe fire you? Is that how this all?
• 5:04
  Started he wishes. I think, yeah, I think yeah,
• 5:08
  maybe. Maybe he did.
• 5:09
  Maybe he went. To my boss and.
• 5:11
  Was like, hey, you need to get him out of here.
• 5:14
  No, technically I was his boss. We won't lean into that too much
• 5:18
  here because I'm trying to be somewhat cordial on our first
• 5:21
  guest appearance ever. But yeah, so that was that was
• 5:24
  fun. It was interesting.
• 5:26
  Maybe, I don't know, it's, it's more fun being on a podcast, I'd
• 5:29
  say. You mentioned, you know,
• 5:33
  Starbucks when you were six, Frappuccino when you were young,
• 5:36
  and it made me wonder. I can imagine a mom like giving
• 5:39
  a kid a sugary drink and just being like, just watch this
• 5:41
  cartoon or watch the show. We're from different
• 5:43
  generations. It's really the only reason I
• 5:45
  have you here is to try to steal some of your younger audience.
• 5:48
  Absolutely. I'm wondering what was like your
• 5:52
  core cartoon or your core kids TV show when you were a little
• 5:56
  kid? We actually have great answers
• 5:58
  for this. So it's a great question that
• 5:59
  you asked. I bet Joe has a good response
• 6:03
  first. Oh man I mean I love Disney but
• 6:08
  I think I was a naked so two shows come out to mind is for
• 6:13
  sure SpongeBob like OG SpongeBob is just amazing.
• 6:17
  So quotable. And I feel like to this day, I
• 6:20
  still quote SpongeBob and then the show that just like, can't
• 6:24
  change my brain chemistry was Avatar the Last Airbender.
• 6:27
  I think as a kid I just really connected with that.
• 6:30
  But those are my two, yeah. I agree with Avatar.
• 6:33
  That was huge. I think I we got the like the
• 6:36
  box set and I would watch through that like back-to-back
• 6:39
  to back-to-back. So that was huge.
• 6:41
  But then I don't know what why this came to mind, but Fairly
• 6:44
  Odd Parents came to mind as as like an OG show.
• 6:47
  I wasn't allowed to watch it because my Christian mom didn't
• 6:50
  like magic but I still turned it on when she wasn't in the room
• 6:54
  and so that was a fun show. I really enjoyed that one.
• 6:58
  I have legitimately never seen any of those shows.
• 7:01
  I love it. But I have seen every episode of
• 7:06
  Fraggle Rock and he man ever made so.
• 7:10
  I had I had a he man that I found in my grandma's basement,
• 7:13
  if that is any conversation. The Schlurp Podcast.
• 7:19
  What is it? It's.
• 7:21
  A great question. We as to somewhat, I mean we're
• 7:26
  more seasoned than most coffee professionals I would say
• 7:29
  because most people's stint in coffee is like six months at
• 7:32
  most. You know, now we're both, I'm
• 7:35
  about 5-6 years in. He's probably 3 or 4 years in.
• 7:38
  So I would say we're kind of still early stages of a coffee
• 7:42
  career compared to some, but definitely more experienced than
• 7:47
  most. And we I wouldn't say there is
• 7:51
  some discontentments we had with the coffee industry.
• 7:54
  But I think at least for me, Joe can maybe speak for himself.
• 7:58
  The overall tone in the coffee industry, it's just very serious
• 8:02
  and there's good reason for it to be serious.
• 8:04
  A lot of points like global warming's not a a funny, light
• 8:08
  hearted topic when it comes to like coffee production and
• 8:10
  things like that, like that does need to be taken seriously.
• 8:13
  But just the general tone of kind of tearing others down and
• 8:17
  kind of stepping on other businesses in order to get to
• 8:20
  the top and kind of take over the coffee market.
• 8:23
  I think, at least for me, I just felt like pretty annoyed by that
• 8:27
  and just, it wasn't, I'm just kind of put off by that.
• 8:31
  And I like to kind of react against things that I think are,
• 8:35
  to be honest, a little stupid and unnecessary.
• 8:37
  And so for what? When I kind of approached Joe to
• 8:40
  do a podcast, other than wanting to hear my voice for, I don't
• 8:44
  know, 40 minutes at a time, I think I really wanted to create
• 8:49
  something that was relatable and positive.
• 8:52
  And sure, we'll share like annoyances and funny stories
• 8:56
  and, you know, pet peeves within working in coffee, but we wanted
• 9:00
  to ultimately be able to be like a fun source of relatability and
• 9:05
  entertainment for this new wave of coffee professionals kind of
• 9:07
  coming into the the scene post COVID, essentially.
• 9:13
  To be fully honest with you, I feel like Jeremy and I are just
• 9:17
  so busy and so this is just a really good excuse to just meet
• 9:21
  weekly and talk and just be forced to talk for an hour and
• 9:26
  have like the perfect excuse for it, you know?
• 9:27
  So I think Jeremy and I these things like we do have
• 9:31
  conversations about already. And so it's just fun to kind of
• 9:35
  be more intentional and create a space for that.
• 9:38
  And I might as well record it. It might as well make a.
• 9:41
  Podcast like. Everything.
• 9:45
  Everything's a hustle these days.
• 9:47
  I imagine that Joe comes into the conversation having met you
• 9:50
  both for about 8 minutes, Jeremy a little bit longer, but and he
• 9:54
  has this lovely conversation with his friend and drinks a cup
• 9:56
  of coffee and takes off. And then Jeremy goes and stands
• 9:59
  in front of the mirror and listens to the conversation,
• 10:01
  slapping himself as he's, you know, we listening back to the
• 10:05
  audio and just getting really intense like like Christian Bale
• 10:11
  and American Psycho. That's my imagination right now.
• 10:15
  But like, very serious about coffee and podcasting.
• 10:19
  You have to be a little bit egotistical to make content on
• 10:24
  social media and I am fully bought into that life so, and
• 10:29
  I'll just let that speak for itself I guess.
• 10:30
  I don't know. Well, that's one of the reasons
• 10:33
  that I, you know, we connected at a, at a Hussea coffee event
• 10:36
  and then I've been watching some of your videos online and, and
• 10:39
  reached out. What do you think it is about
• 10:42
  your your connection, your your charisma together that makes for
• 10:46
  a good team that you think people would be interested in
• 10:49
  listening to you? I need Joe to answer this to to
• 10:54
  make me feel good. So yeah.
• 10:58
  Man, I think Jeremy and I just go back, you know?
• 11:01
  I think we saw each other grow up to a certain extent 'cause we
• 11:05
  met as 18 year olds. We seen each other go through
• 11:08
  many phases. We were roommates at one point.
• 11:11
  So we've been through many fights.
• 11:12
  We know each other's buttons to press on.
• 11:15
  We also know like how we communicate and like what we
• 11:20
  love. And so I think we understand
• 11:23
  each other very deeply. So I think for me it was just
• 11:26
  like a thing of comfort. And I know that like even though
• 11:31
  there was a uncomfortable added element being in front of a
• 11:34
  camera, like I'm not completely used to that yet and I'm still
• 11:37
  getting used to it. I think I was just down to do it
• 11:40
  with Jeremy. And I think, I don't know, when
• 11:43
  I listen to other podcasts, I, I think what initially attracts me
• 11:48
  isn't so much initially the content, but the charisma or the
• 11:53
  connection or like the friendship between two people.
• 11:56
  I think that's what gets me to kind of more like disconnect
• 12:00
  deeper. And it's just like you, you
• 12:01
  listen back and you like 'cause you want to hear them like
• 12:05
  banter or bicker. And I think Jeremy and I have
• 12:08
  some of that 'cause we do differ opinions and we are two
• 12:12
  opinionated people. So I think I don't know.
• 12:15
  Yeah, I mean, it's fun. Second thought that I think what
• 12:20
  is it, 8-9 years of friendship is kind of the foundation in
• 12:23
  which it makes sense to do this. I think.
• 12:28
  I don't know, Coffee podcasts are an interesting kind of
• 12:32
  territory, as I'm sure you know, Ryan, There's just, it's hard to
• 12:39
  find people who, if they're, if they have Co hosts, it's hard to
• 12:43
  find people who really, really enjoy each other.
• 12:46
  And there's definitely a few. But I think that was something I
• 12:50
  was really intentional to kind of and, and just, you know,
• 12:54
  taking a stab at asking Joe, like, Hey, would you be
• 12:56
  interested in doing this with me?
• 12:58
  I I knew I didn't want to do this alone.
• 13:01
  There's not really a whole lot of value in just the knowledge
• 13:04
  itself. Like Joe was saying, I think
• 13:06
  it's the the relational dynamic that a Co host may be able to
• 13:10
  share or as in your case, a host can share with their guests, you
• 13:14
  know, which I think takes actually a lot more skill than
• 13:17
  just two buddies kind of riffing off each other about the thing
• 13:20
  that they love. So props to you on that.
• 13:23
  But yeah, I think our friendship is the foundation.
• 13:25
  I mean, like you said, we went through very many different
• 13:29
  seasons of life and we saw each other get married and, you know,
• 13:34
  the whole meeting our future spouses.
• 13:36
  And so I think there's just like a lot of deep connection that we
• 13:40
  share, which I think is rare, but also makes it fun just to
• 13:43
  see me each week and and build something together.
• 13:47
  I personally try to keep all of my friends in different cities
• 13:51
  and the Internet's made it harder for me to stay away from
• 13:53
  them, which is yeah, I do really well when we meet once a year
• 13:57
  for a beer and then, you know, move on.
• 14:00
  I from the beginning of this show, I've always expressed that
• 14:03
  I'm just the the coffee idiot with a platform and I'm here to
• 14:06
  tell other people's stories. And that's worked for me.
• 14:08
  Keep the expectations low. You guys have come out, kind of
• 14:12
  come out with a little bit more. Yeah, You should be listening to
• 14:16
  us attitude at the beginning of your shows.
• 14:19
  You kind of cough comment that you're Gen.
• 14:20
  Z coffee snobs. What is a what is a Gen.
• 14:24
  Z coffee snob or what does a coffee snob mean to you?
• 14:28
  Because that you could read that as a positive or a negative.
• 14:31
  Right, right. I think I never understood
• 14:35
  snobbery is like a bad thing when it comes to like dedication
• 14:39
  to a craft or an art form. I think it shows like a true
• 14:43
  love and passion. I do think snobbery in the
• 14:47
  negative sense is demonstrated very frequently by people in
• 14:53
  coffee. I would just call them assholes.
• 14:55
  I wouldn't call them snobs though.
• 14:57
  And so I think that coffee snobs like, I don't know, I think it's
• 15:02
  just like to me, it's an endearing term.
• 15:04
  I think it's showing and there's like a a shared interest and
• 15:08
  shared passion. And so I think in using that, it
• 15:12
  was a little tongue in cheek. You know, it's using a word that
• 15:14
  does have a double kind of it's a double edged sword.
• 15:17
  But we wanted to embody kind of like I said a few minutes ago,
• 15:22
  like this next generation of coffee professionals.
• 15:26
  And I think you see it online, like the differences in
• 15:29
  generations are very stark in a lot of ways.
• 15:32
  You have I, what I see is like the millennial coffee
• 15:36
  professional who, you know, is like, I only drink washed
• 15:40
  coffees and I, I, it needs to be a direct source from origin.
• 15:45
  And and then you have like these Gen.
• 15:47
  Z kids, like can I have like a, a triple fruity, you know, mocha
• 15:53
  frappuccino. Like it just like these sweet
• 15:55
  drinks are a lot more common and like, I think fun, fun enough.
• 16:00
  You can experience that just in coffee itself.
• 16:02
  And so I think leaning into that, leading into the kind of
• 16:06
  metaphorical color and excitement and passion of this
• 16:10
  next generation is kind of where we found, I think that angle
• 16:16
  when it comes to talking about coffee.
• 16:18
  So we incorporate a lot of like social media videos that are
• 16:21
  kind of semi viral within coffee and talk a lot about basic
• 16:26
  experiences, you know, on the front lines as baristas.
• 16:30
  I'm kind of transitioning away from being a barista.
• 16:33
  So my it'll kind of leaning on Joe in that regard.
• 16:36
  But yeah, I think that's kind of at least how I think about it.
• 16:40
  I don't know if you have anything else to add, Joe.
• 16:44
  Well, Joe, you, you, as we mentioned, operations manager at
• 16:47
  Smoking Tiger and around four or five years now, one of the
• 16:52
  things I was reading about smoking Tiger is, you know, it's
• 16:56
  a place to that you that was created so that people of all
• 17:00
  ages can come together. But kind of pretty specifically
• 17:02
  says that. And so then to kind of narrow
• 17:05
  down into this little bit more of a Gen.
• 17:06
  Z world is a different, different take than your, you
• 17:09
  know, your day-to-day coffee life.
• 17:11
  So I'm wondering, how does the podcast differ in the audience,
• 17:16
  you know, from the coffee community that you're engaged in
• 17:19
  every day? Definitely nerdier people, more
• 17:25
  coffee snobby as we were saying, which is fun I think.
• 17:30
  I mean, I enjoy both groups, but this definitely just feels like
• 17:35
  a craving in me, like to just nerd out just to be myself.
• 17:39
  And like to really, it's like when Jeremy and I like watch
• 17:43
  Marvel movies, like we come together and we like nerd out
• 17:46
  about it 'cause I know like he's another person that knows a lot.
• 17:50
  And so I could just like be myself instead of like slowly
• 17:53
  sharing it. And both spaces are fun.
• 17:55
  But I think this is kind of the same thing of like Jeremy and I
• 17:59
  and also the community around us just engaging in like a really
• 18:02
  nerdy way, unfiltered, opinionated and knowing that
• 18:05
  like we won't be called coffee snob in a way.
• 18:08
  Because I think it is like a safe space where like we can't
• 18:11
  just engage with each other and like that.
• 18:13
  But I don't think coffee snob is particularly like a bad term.
• 18:17
  I kind of, I kind of make fun of myself when I train people.
• 18:20
  I'm like, I'm a coffee snob. And so like, this is how we do
• 18:22
  this. And this is the specific like
• 18:24
  it's the ratio. And like this is what extraction
• 18:26
  is. And this is what they're like.
• 18:28
  This is a different types of blends.
• 18:29
  And I think I like to go into those things and I make fun of
• 18:32
  myself. So it kind of invites them to
• 18:35
  also like, join in. Yeah, I don't know.
• 18:37
  It's it's fun. I was going to say you have an
• 18:38
  awareness or to interrupt you there good host etiquette to
• 18:42
  interrupt their guests. Yeah.
• 18:44
  You know, but having an awareness of this is something
• 18:47
  that I'm excited and passionate about, but I get that maybe not
• 18:50
  everyone is. And so we're going to, we're
• 18:52
  going to bring it to you where you're at and we're going to
• 18:55
  introduce you at a level that you can feel good about, but
• 18:58
  without reducing my expectation for craft and quality.
• 19:03
  Yeah, One thing to add there. Sorry, I'll interrupt you now,
• 19:07
  Ryan. So I've worked with hundreds of
• 19:09
  baristas and Joe can add to that number too in our experience.
• 19:13
  And I think baristas, because they hold such like a kind of a
• 19:19
  vast niche amount of knowledge, they feel some burden to educate
• 19:24
  people when they don't know about coffee in that way,
• 19:28
  especially when they are passionate.
• 19:30
  And it's not in like a speaking down to people way, but when
• 19:34
  someone else is interested, but that doesn't know there's,
• 19:36
  there's a burden that briefs to share.
• 19:38
  And so I think being able to, for Joe and I to come together
• 19:41
  and know that we're speaking on the same wavelength about
• 19:44
  coffee, it's very freeing because then we can just have a
• 19:47
  conversation. We're not having to kind of take
• 19:49
  5 steps in order to make a point, but we can just say the
• 19:52
  opinion and then talk about it from there.
• 19:54
  So I think that's one way that our dynamic works well,
• 19:58
  especially when talking about coffee from this new generations
• 20:01
  perspective. Who came up with the name?
• 20:05
  Me. And why?
• 20:07
  Why the Schlurt podcast? Because I get a very visceral
• 20:10
  reaction to the term. Well, to be honest, slurp was
• 20:17
  too commonplace and I couldn't get an Instagram or, you know,
• 20:21
  didn't. There was other stuff out there.
• 20:24
  But also like that concept of, you know, taking a slurp of your
• 20:27
  coffee on the podcast. If you did listen, you'd
• 20:30
  probably hear that every time we drink coffee, we will slurp,
• 20:34
  slurp our coffee into the mic, you know, And so again, talking
• 20:38
  about the reaction I have to different things, I think are
• 20:41
  annoying. James Hoffman will put on his
• 20:45
  YouTube videos, love his videos, but he'll put like a slurp free
• 20:49
  track on his YouTube for the people who complain out of his
• 20:53
  like 2,000,000 followers. There's people who complain
• 20:55
  about the the audio experience of him slurping his coffee.
• 21:00
  And I said like, screw that. We're going to put it in and
• 21:03
  you're going to have to suffer with it.
• 21:05
  And it's kind of like, I also think it leans into the ASMR
• 21:09
  appreciation that this younger generation has.
• 21:11
  Like they're not as sensitive to like volatile sounds in their
• 21:17
  headphones as much. Maybe that's, I mean, that's my
• 21:19
  opinion and we're going to stick to it.
• 21:21
  But yeah, so we wanted to create that like kind of a command,
• 21:26
  like slurp your coffee kind of, you know, in the entire notion
• 21:29
  of the episodes and everything. Joe, do you have to teach people
• 21:34
  when they come on to your team how to do that?
• 21:37
  Because that was one of the hardest things for me to get
• 21:39
  comfortable doing. When I first started taking
• 21:41
  coffee more seriously, I felt embarrassed almost to like to
• 21:45
  really give my slurp of my coffee.
• 21:48
  Yeah, I did it 2 days ago. Two nights ago, we were doing a
• 21:51
  cupping after a shop closed down for one of our shops, and I had
• 21:55
  to demonstrate multiple times how to slurp their coffee.
• 21:58
  And they were just like, so embarrassed.
• 22:00
  And I saw everyone's face get red.
• 22:01
  And I was like, you better do it.
• 22:03
  Like that's what you do. Like that's, it's like going to
• 22:05
  grate your coffee. So yeah, no, I, I think it just,
• 22:09
  I don't know. It's just like, yeah, yeah, I, I
• 22:14
  do teach people how to do it, and I do it unashamed.
• 22:17
  And I will continue to make people slurp their coffee.
• 22:21
  And if I don't see someone slip their coffee and I'm like, then
• 22:23
  you're not tasting it correctly. You gotta, you know, got a
• 22:26
  little area, gotta let the the flavors and the profiles come
• 22:29
  out even louder. And you know, so I I love
• 22:32
  stripping my coffee. I'll do it on a shame that
• 22:34
  everywhere except when I'm with my.
• 22:35
  Wife, she actually hates it. Wow.
• 22:37
  Yeah, it's a balance that's amazing.
• 22:39
  In the coffee shop, I'm embarrassed.
• 22:42
  Now I'm embarrassed she's connected to you so.
• 22:47
  I won't do it around her. Opposites attract.
• 22:50
  So we, this show has been around for a while and I've pretty
• 22:53
  established kind of a vibe and audience and you're definitely
• 22:56
  not on that same wavelength. And I, I say that as a
• 22:59
  compliment and it's, I, I really appreciate that you guys can
• 23:03
  play off of each other and have that type of relationship where
• 23:06
  you're comfortable having listened to a bunch of your
• 23:08
  shows that you have six of them out as we're talking today, and
• 23:11
  they'll probably be several more before this episode comes out.
• 23:15
  One of the reasons I reached out and I said, Hey, it would be
• 23:18
  kind of great to do a collaboration or a sponsorship
• 23:20
  is because I do feel that there's such a different vibe
• 23:23
  and audience. And what I learned what when I
• 23:26
  started this show, I had literally no podcasting
• 23:29
  experience, no very little coffee experience.
• 23:32
  I just knew that I was excited about hearing these stories.
• 23:35
  My question for you was like, how can I be part of what you're
• 23:38
  doing or help support what you're doing moving forward?
• 23:41
  And so we had talked a little bit about doing a a collab or a
• 23:44
  sponsorship of some kind. And I'm wondering, do you
• 23:46
  remember what that is? I have I forgot to take notes
• 23:49
  the whole time. So I'm just going to let you
• 23:51
  tell me how we. Yeah, absolutely.
• 23:54
  So Ryan had the really great idea for Roast West Coast to
• 23:59
  sponsor one of the segments that we incorporate into our show
• 24:02
  weekly called the Coffee Break segment.
• 24:06
  Because Joe and I can yap, as my generation will say, for hours
• 24:11
  and hours on end, pretty much kind of like 2/3 to 3/4 through
• 24:16
  the episode, I'll take a break and it'll cut to a very weird
• 24:23
  and quirky segment where I make a cup of coffee for Joe in a
• 24:29
  very mimified way. And so our editor, whose also
• 24:32
  name is Ryan, I'll give him a shout out.
• 24:34
  He and I have really worked to make that kind of a really fun
• 24:37
  segment. But all that say Rose West Coast
• 24:40
  is going to be sponsoring this. Essentially, it's a recipe video
• 24:44
  and then it'll kind of carry out to where Joe and I will then
• 24:47
  discuss the drink. Do we like the recipe?
• 24:49
  Did I make the coffee good? It's 5050 there, you know.
• 24:53
  But when you know we will, we'll post those videos and segments
• 24:58
  on separately from it'll be in the full episode, but then we'll
• 25:01
  also post it separately on Sundays if you just care to
• 25:04
  watch that segment or sorry, post it on Mondays, I should
• 25:08
  say. Writing that down Mondays, OK.
• 25:12
  I think, you know what we're going to do is Ryan, you'll tag
• 25:15
  it in the newsletter that you'll send out, Yeah.
• 25:18
  And then we'll kind of be able to cross promote in that regard.
• 25:22
  Very cool. Well, I'm excited about it.
• 25:24
  I know that for me, the show is really just giving me the
• 25:27
  opportunity to connect with coffee people around the world.
• 25:30
  And and it's such a cool thing to be inspired on a regular
• 25:32
  basis because even though I ask a lot of similar questions
• 25:36
  episode to episode and some of the stories lean the same way,
• 25:40
  there's always these moments where you go, oh, shit, like
• 25:43
  that person experienced something the same, but totally
• 25:46
  in a different way. And I just find that to be the,
• 25:49
  the coffee, whatever it means to you is, is valuable.
• 25:55
  And as we're moving forward into this new world where I believe
• 25:58
  it's going to become more and more luxury, having these
• 26:01
  outlets where we can have fun with it, I think it's really
• 26:03
  important. Yeah.
• 26:04
  Thanks, Dan. Especially when you've been in
• 26:07
  it for a while, like finding ways to stay excited about it,
• 26:10
  you know, as you guys are doing, I think is so cool.
• 26:13
  And so Congrats on the show. I have some plenty of notes for
• 26:17
  you to say this is these are my thoughts.
• 26:19
  Take them, take them or leave them.
• 26:21
  Honestly, even for people listening to to this and the the
• 26:25
  Coffee People Podcast Network, we will absolutely take
• 26:28
  feedback. We are just getting started.
• 26:30
  You know, Ryan has a great library of episodes from the
• 26:34
  last four years that are, you know, amazing, but we are just
• 26:38
  starting out. So seriously, any feedback?
• 26:40
  We would love it. We have every right of refusal
• 26:43
  to disagree with your. Especially the the.
• 26:46
  Schlurp audio comments we'll just don't even send that our
• 26:49
  way. But everything else you can let
• 26:51
  us know what you think and if you especially one way that
• 26:55
  people can participate is if they have funny coffee videos
• 26:59
  that they find online that they can forward them to us.
• 27:04
  My Instagram is Jeremy makes Coffee and Joe's Instagram is
• 27:08
  Joseph K Lee with four ES. So if you forward the video to
• 27:14
  us, we'll watch it and react to it and kind of talk about it on
• 27:17
  the podcast. So that's a fun way to
• 27:19
  participate, I think. Yeah, And I'll share links to
• 27:21
  all of this stuff in our podcast show notes and in our newsletter
• 27:24
  when this episode comes out. I want to close out by asking a
• 27:28
  couple of really important questions before we get to the
• 27:31
  espresso round, which is the first is how do you each brew
• 27:35
  coffee at home for yourselves and what do you order when you
• 27:38
  go to a cafe? Very important question.
• 27:45
  Well, I know mine. I'll just, I'll say it for the
• 27:48
  most part at home for years I was AV 60 guy and most or more
• 27:55
  recently, I've done a little collaboration partnership with
• 28:00
  espressoparts.com. And so they sent me an espresso
• 28:03
  machine, the Escaso baby T plus we did a little baby photo shoot
• 28:08
  on our Instagram. If you didn't see that, you
• 28:10
  should go check it out. It's really cute.
• 28:15
  And so I've been making espresso at home, which kind of defeats
• 28:20
  the purpose of my coffee shop answer because now I can have it
• 28:24
  at home. But.
• 28:25
  So I pretty much make Americanos at home.
• 28:28
  And when I go out to a coffee shop, I will order Americanos
• 28:31
  because before I couldn't get espresso at home.
• 28:33
  But maybe I need to start branching out with my coffee
• 28:35
  shop orders because now I can make my, you know, espresso at
• 28:40
  home. But.
• 28:42
  Yeah, I'm, I'm AV 60 guy. And then at shops I actually go
• 28:47
  the sweet way. I just like to try different
• 28:51
  coffee shops, creative and unique takes on drink making.
• 28:55
  So there's something unique I've never seen or like a syrup or
• 28:59
  just a way to incorporate different drinks that I've
• 29:01
  tried, different variations. I like to try those drinks.
• 29:04
  Ironically, I feel like our coffee shop drinks embody the
• 29:07
  other person, kind of like we were meant to be somehow in this
• 29:13
  cohesion. We're filming video today as I'm
• 29:17
  trying to figure out how to do that and I realize people are
• 29:20
  going to see me like not paying attention to you Sometimes when
• 29:22
  we talk I'm. Just throwing that out.
• 29:24
  They're also going to see you in a closet, but other than that,
• 29:26
  you know? That's fine.
• 29:28
  I bet I don't worry about so much.
• 29:31
  Gentlemen, I congratulate you on starting a podcast.
• 29:34
  Anytime someone does something creative and puts it out into
• 29:37
  the world, good, bad, ugly, the other, that's a cool thing and
• 29:41
  and I'm proud to be part of that community.
• 29:42
  And so Congrats to you and thank you for coming on the show and,
• 29:46
  and I'm looking forward to collaborating in the future and
• 29:50
  and doing more with the Slurp podcast.
• 29:53
  Absolutely. We're we're very excited to be
• 29:56
  working with you and kind of hyping each other up.
• 29:59
  It's, it's really about, that's kind of what we're really
• 30:02
  ultimately about. So we're really stoked.
• 30:13
  OK, it's just me now, and here are some quick key takeaways
• 30:17
  from the podcast. Every time I hear there's a new
• 30:19
  coffee show, I tense up a little bit.
• 30:22
  When I started, there were only like 4, and now there are like
• 30:25
  50 or maybe 100. But after a moment, I relax.
• 30:29
  Like the coffee community generally, there's often room
• 30:32
  for one more. And Joe and Jeremy are doing
• 30:35
  something fairly different from what we're doing over here at
• 30:37
  Rose Trust Coast. The Schlur podcast delves deeper
• 30:41
  into pop culture, coffee recipes, and ultimately the
• 30:44
  friendship between two young men who looked for and found a
• 30:47
  common interest to not only keep but strengthen their bond.
• 30:52
  A part of me envies them. They're at the beginning of this
• 30:55
  journey. The potential of everything is
• 30:57
  laid out before them, and they're doing it together.
• 31:01
  I'm sitting in what is a pretty small podcasting closet, but it
• 31:05
  can still get a little lonely sometimes.
• 31:07
  Thankfully, I have all of you and of course, our lovely guests
• 31:11
  and now the Schlurt podcast to keep me company.
• 31:15
  We're going to be collaborating with Joe and Jeremy as well as
• 31:17
  supporting their efforts because when we started Roast West
• 31:20
  Coast, a bunch of local coffee roasters took a chance on us and
• 31:24
  it enabled us to create this thing that people care about,
• 31:27
  listen to, and frankly helps us keep the lights on.
• 31:31
  We're proud to pass on that tradition and truly uplift some
• 31:34
  others in this craft coffee community.
• 31:37
  You can find the Slurp Podcast on YouTube, Apple, Spotify, all
• 31:41
  the major platforms. And of course, we're going to
• 31:43
  share those links in our show, in the newsletter, and wherever
• 31:47
  else we can think of to support Joe and Jeremy's effort with
• 31:50
  Slurp Podcast. That's our show for today.
• 31:53
  If you're listening on Apple or Spotify, please tap the follow
• 31:56
  button. Give us some stars if you think
• 31:58
  we've earned them. If you're an analog human being
• 32:00
  and don't like doing all that writing and reviewing and
• 32:03
  starring, just tell a friend about the show.
• 32:05
  It really does help. I know it helps Rostar when I'm
• 32:08
  telling my friends about their coffee packaging.
• 32:11
  You can learn more about them online at rostar.com.
• 32:14
  They're the show's presenting sponsor.
• 32:16
  They help small coffee roasters tell their big stories, and we
• 32:20
  frankly couldn't have gotten this far without them.
• 32:23
  We're also supported by some great coffee industry partners,
• 32:26
  some of whom have been with us since the beginning, like Zumbar
• 32:28
  Coffee and Tea, Maria Coffee, Cape Horn Green Coffee
• 32:31
  Importers. We're also supported by
• 32:33
  Crossings Coffee and Hisaya coffee, Source Ignite Coffee
• 32:36
  Company, Ascend Coffee Roasters, me and my uncle, Coffee Craft 42
• 32:40
  Roasters, Relative Coffee, and Cozy Canine coffee.
• 32:45
  Thank you for listening, for sharing this podcast, asking
• 32:48
  questions and being coffee curious.
• 32:50
  The show the coffee people podcast is part of the Roast
• 32:53
  West Coast Coffee network. This episode is was has been
• 32:57
  written, produced, researched and recorded by me, Ryan Wolt.
• 33:01
  Wherever you find yourself today, I hope it's with a fine
• 33:04
  cup of coffee. Thank you for listening to us
• 33:06
  tell the stories of coffee people.
• 33:09
  Cheers everyone.