Latest / Coffee People Podcast / Roast! - Keri Elliot, Elliot & Murrey Coffee Roasters

Transcript

Roast! - Keri Elliot, Elliot & Murrey Coffee Roasters · Coffee People Podcast

0:13
Hey, good morning everyone. I am Ryan Walt and welcome to
0:16
season 4, episode, 3 of the roast West Coast coffee podcast.
0:21
This is the show where I bring you the stories of coffee
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professionals entrepreneurship and coffee education.
0:28
This is our second interview of the season, but it is the very
0:32
first time. We're leaving the state of
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California to interview a guest. Well, not literally, I'm still
0:38
producing the show from the closet, but our guest this week
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is Carrie, Elliot, she is the founder and head roaster of
0:45
Elliot Marie Coffee Roasters located in Hillsboro Oregon.
0:49
I'm going to preemptively apologize for my pronunciation
0:51
of Oregon Gillian, if you are listening.
0:54
I know you've told me, I say it incorrectly but I just don't I
0:58
hear it, my bad. Hillsboro is a suburb of
1:02
Portland and Portland has a thriving coffee scene, I reached
1:06
out to carry not knowing that she also hosts a podcast about
1:10
coffee, which I have since started listening to called drop
1:13
temp, check that out wherever you are listening to this
1:16
podcast. But please still listen to this
1:19
show. I appreciate you two notes
1:22
before. I fill my mug with a cup of
1:24
French pressed nifty 50, which is the signature blend of our
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newest industry, partner ignite. Coffee Company.
1:31
One, this interview was recorded in mid-January.
1:35
I can no longer see ships lined up on the horizon off the coast
1:38
of San Diego County. However, I have been seeing a
1:41
ton, an absolute ton of migrating gray, whales more than
1:45
I've ever seen in recent memory, they've been coming by and pods
1:49
so close to Shore that you can easily see their spouts and even
1:53
their backs and Tails as they pass by, if you are along the
1:57
coast head out to the shore with a pair of binoculars as as soon
2:00
as you can to, you can just kind of hear the sound of coffee
2:04
bags, being filled in the background of this show.
2:08
I love that. Sound two and a half.
2:10
Make sure your coffee cup is full too.
2:13
It is time for this interview with Carrie Elliot founder and
2:16
head Roaster at Elliot Murray coffee roasters.
2:31
So much for having me on really appreciate.
2:34
I've been all my whole solid clients decided to order all
2:39
their coffee at once. I've been running around, like
2:41
mad woman, roasting packaging, labeling, and trying to get that
2:44
all situated. So thanks for your, we need to
2:47
reschedule. Do you need this afternoon?
2:50
Nope. I'm Good.
2:51
I got it all taken care of, so I can make way for the time for
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both you and I to sit down and chat.
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Wonderful, well, I appreciate that.
2:58
You took the time and we are recording.
3:01
So if you wouldn't mind for the tape, if you could just kind of
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state, your name, your business job title and your favorite
3:07
movie of all time. So my name is Carrie.
3:11
Elliot I am the owner and head roaster of Elliott Murray Coffee
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Roasters if favorite movie of all time.
3:18
I will have to say, Tommy boys, one of my favorite movies of
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all. Good choice.
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Have you watched it recently though?
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I have not watched it recently, but as a kid my mom would let us
3:29
watch it as many times as I want.
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So my brothers and I would just watch it Non-Stop and it's such
3:36
a great movie, Tommy Boy. And what was the other movie,
3:40
David Spade in? What's his name was on black
3:43
sheep black? Just got someone.
3:44
Yeah, yeah. So we watch I went back and
3:48
forth with black sheep and Tom My boy, but I think Tommy Boy is
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the top one that's really interesting that that is like
3:55
your favorite movie from being a kid and it's about a small
3:59
business smaller ish that is going through hard times and and
4:03
Chris Farley's got to come figure out how to how to come
4:06
together. Feels very prescient for the
4:07
time that we're in right now. You know, it actually does now
4:11
that you're touching base on it, it totally makes sense.
4:15
I mean, it is such a crazy time with the pandemic with supply
4:20
chain. And everything.
4:21
As a matter of fact, I just I have a podcast called drop temp,
4:26
copy podcast and we recorded an episode yesterday where we were
4:30
just talking about supply chain and we were talking about
4:33
traceability and supporting the farmers.
4:37
We had a great conversation with my friend, Jen heard along with
4:41
my co-host and one of my great friends, Tim Howard of line
4:45
coffee roasters. So yeah, we re actually touching
4:49
base on that a little bit. Well, encourage people, and I'll
4:52
link to that show for anyone who's listening, so they can go
4:54
listen to that show. But is that that's actually
4:57
something that hasn't come up on this show you had before,
4:59
because this is only the second interview of this season that
5:02
I'm doing. So, I apologize if I'm Rusty to
5:05
you and to everyone listening. But has has the supply chain
5:09
issues that we're seeing on the news.
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I mean, I'm in Southern California and I can look out
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for a short walk from my house is the beach and I can look out
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and see literal ships just sitting out there has Apply
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chain issues that we're seeing affected, your ability to trace
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your product back. Or are you buying so far ahead?
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Because with coffee? You're always kind of, you're
5:29
buying, lots of you're looking forward, but has it impacted
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your ability to be confident of where your coffee is coming
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from? Yes and no.
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So there are certain coffees where I have not been able to
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Source from where I normally source is because you find that
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there's a lot of political issues that are happening.
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You're also dealing with Covid, that's impacting, the courts and
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labor shortages. Well, you need the people to
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load and unload. The containers were not only in
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Long Beach and Los Angeles, but we're also seeing the backup
6:02
happening in the Seattle Port. So, West Coast has been really
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really backed up all the way from Seattle, all the way down
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to Long Beach. As far as that, we've been
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really fortunate to work with various green coffee, suppliers
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to be able to contract these coffees out, Are they coming in
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right away during their normal time?
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No. But it's getting pushed out
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about a month or two and a lot of the struggles.
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I've been hearing from the green coffee importer again, I just
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learned about this yesterday, talking with Jen heard.
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Is there is auction Styles where people are bidding for positions
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on the containers? There is a lack of containers
6:44
for this coffee to be stored. And so there's just a ripple
6:48
effect that's happening with from Arm to the courts and to us
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as a Roasters, there's so much happening with that.
6:57
So, to get back to the original question, was that you were
7:00
saying in a way? I am, but in the way, I'm not,
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because I'm fortunate that I'm able to get most of the copies
7:07
that I offer my customers to be able to provide that to them,
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which I'm really fortunate about.
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And so, I'm still having coffees in stock and I able to provide a
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pink ribbon From Colombia, not quite.
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I have to wait a little bit on that again.
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It's a yes or no answer from my perspective.
7:28
Sure. Before we get too far into the
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weeds of the bunch of coffee stuff.
7:32
I want to learn more about you. You have this coffee company,
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Elliot Marie, coffee now. And I want to get into that, but
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I want to know about you, where, where were you before?
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What were you doing before this? What made you think about
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coffee? Is something that was not only
7:49
interesting, but You wanted to pursue as a career?
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Well, I was like 12 questions at once.
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I'm sorry Carrie. I'm just, I'm Rusty.
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I'm getting into it with you. We'll figure it out.
7:59
I'm actually originally from the Southern California area.
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I was born and raised in Torrance California.
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I grew up in a Mormon household, my family's Mormon.
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But what was interesting is that on my mother's side of family,
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they were all Mormon. But my father's side of the
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family were not Mormons. So when I first learned about
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coffee, it was basically going over.
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Grandma's house, my dad's grandmother and she would have a
8:25
cup of coffee. And for some reason, the aroma
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of coffee really intrigued me, but it was kind of a taboo,
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because for those who don't know in the, in the Mormon religion,
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they're not allowed to drink coffee or have any tea, any
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stimulants basically. And so it was, It was kind of it
8:46
was kind of like a confliction growing up because I saw one
8:50
part of my family doing stuff that I was told as a child that
8:53
were not supposed to do into religious culture in
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adventurously. It got to a point where I was
9:00
18. I was getting rebellious.
9:03
I barely passed high school because I hated school and I
9:07
wanted to do my own thing. I'm kind of a, how can I say it?
9:11
Like I'm a wild child? I like to do things on the Fly
9:15
and over the years I kind of have pulled myself back into it.
9:20
One of the first job said I got, when I was 18 was working at
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Starbucks and then of course it's it's a common theme.
9:29
A lot of people in the specialty coffee industry, they somehow
9:31
got their start when it came to Starbucks, which is ultimately
9:34
true because I never heard about coffee from Colombia, Guatemala,
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Indonesia still wasy. I never knew about these coffees
9:44
until I was doing the coffee passport program with Starbucks
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and learning about these coffees.
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And once it completed my passport, I got a little pin I
9:52
put on my apron and I I thought it was the coolest kid on the
9:56
Block. So, I've always been interested
9:59
in coffee and I've always wanted to do something with coffee
10:01
industry. And I thought, well, the only
10:04
way to get in the coffee industry, was owning a coffee
10:07
shop, which to me. That was not something.
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I felt like I could achieve as a person.
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So, I worked at various positions, I worked at Costco
10:16
for a couple of years, FedEx, for 10 years and years down the
10:20
road. Code.
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I actually learned about roasting coffee on the coffee
10:25
pod cast. As matter of fact, I was
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listening to an episode where they were talking about home,
10:30
roasting green coffee and a popcorn machine.
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I thought it was like, the most insane thing I've ever heard,
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but it also peaked my curiosity. I thought to myself.
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Hmm, this is pretty cool. So you're saying that I could
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buy green coffee beans online. I Rose my beans at home and I
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can make myself an A cup of coffee and save money at the
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grocery store. I thought it was a great
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concept. So I went online, I founded
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Sweet Maria's. I bought a pound of no, I'm
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sorry. Actually, I went into downtown
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Portland to mr. Green beans which is owned by
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Trevin Miller and he has a storefront where home Roasters
11:13
like myself, were people who were curious about coffee, can
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buy raw, green coffee beans on the Shelf.
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He was a really great tool and asset.
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With my roasting journey and he told me some tidbits on how to
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roast the coffee at home and what to do.
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And I took it was actually a bag of Papa New Guinea, copy that, I
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brought home and I roasted it up and I was completely blown away
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about how. Well, this cup of coffee was
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that Iris at home on a six dollar popcorn machine?
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That I found at a Goodwill? It was so amazing.
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And at that point, Point it changed my perspective of coffee
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and how I can create, basically a craft and art by roasting this
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coffee, making it this delicious.
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So that's kind of sums up where I started my roasting journey
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and how I kind of went into that sure you grew up in Torrance
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when your parents got together. Did your father convert to
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Mormonism? Or was there always that duality
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in the household between the two?
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Besides the family, from my understanding of it, I do
12:24
remember this for a couple of years.
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He did not like joining the Mormon religion right away.
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It took him a couple of years before he actually converted to
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the Mormon church. I think it was basically my
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parents wanted to make sure we had some sort of stability in
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the household and being able to learn and adapt to the different
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values that were taught through the Mormon church.
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And in some perspective, I'm kind of grateful for the
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different values that I have because I still apply for my
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daily life. There are certain things, I
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don't agree with, but, you know, it was definitely interesting
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growing up in that kind of like dueling culture where I'm
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growing up in this part of religion.
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And then this part of religion or this part of the family is
13:14
non-denominational really sure and mixed kind of some mixed
13:18
messaging. As you mentioned, like one side
13:20
Saying, coffee or stimulants are bad and the other side is that's
13:23
just a normal part of their life, to some extent.
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I agree up. I was very religious growing
13:30
out. Not because my parents put that
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on me, but because they put me into like, Sunday, school and
13:36
things and I just really took to it.
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But they were both United, you know, in that in that front.
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And even though as an adult, I don't consider myself religious.
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I do feel that I learned a lot of good valuable lessons about
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how to treat people at a young age.
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It was only later. Or when I started getting into
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the politics of religion that, you know, I started moving in a
13:55
different direction. You mentioned that you got your
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for those first beans in Portland.
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So you're up in Oregon. Now, what, what inspired the
14:03
move from California to Oregon as an adult?
14:06
And where do we stand on the whole pumping?
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Your own gas situations? Well, my husband and I moved to
14:14
the Portland area. Six years ago.
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Interesting story about that. I have interesting stories.
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So, I was nine months pregnant. When my husband and I came to
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Portland, and before I found out that I was actually pregnant my
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husband, and I visited Seattle, we fell in love with the Pacific
14:31
Northwest and between then. And during my pregnancy with my
14:35
son, my husband was doing a lot of researching on whether we
14:39
should move to Washington or we should move to Oregon at that
14:43
time. It was based upon who had the
14:45
best beer selection or best breweries per capita.
14:50
Is it Oregon was a washed him. My husband's a huge beer guy.
14:54
We used to actually make, we used to home brew when we were
14:58
living in California and we have done it since we moved up here.
15:02
And as a matter of fact, I was talking to my husband about that
15:06
because we would do an all grain brewing and that took a long,
15:11
long time to do an all grain brew-choo versus where you can
15:15
get a kit to brew coffee which cuts down the amount of time.
15:19
So we were actually talking about Have the other night which
15:21
is so funny. My husband we settled into
15:24
Oregon and we moved to an area that we don't know, we don't
15:29
have any family, we don't have any friends were just Google
15:33
mapping everything. We're doing a lot of Google
15:35
reviews on places and we're trying to figure out what would
15:38
be the best situation when we first moved into our apartment.
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We moved near the closest hospital.
15:44
We could find which was st. Vincent's Providence Hospital in
15:49
Portland and And where we were living with, basically a three
15:53
minute drive from our apartment to the house.
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So in case my water broke, we could just go up the road and
16:01
boom. We had our kid.
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So yeah, so we settled in at, when I was 9 months and once we
16:10
got settled in two weeks later, that's when we had our son Ethan
16:15
and ever, since then, we've been up here, we eventually moved
16:18
into a house. We live, right next.
16:20
You Nike World Headquarters, that blew my mind because I
16:24
didn't know Nike had a world headquarters, literally down the
16:27
road from where we were. So that was pretty cool.
16:30
And I told my friends about it the my friends in California I'm
16:33
like hey I live near Nike World Headquarters in like yeah that's
16:37
cool whatever you still haven't answered my question about the
16:41
gas pumping because your son is never going to know what he's
16:45
going to grow up thinking that people pump your gas for you.
16:48
Yes, okay. So as As a Southern California
16:51
person, right? I do get my fix of pumping my
16:55
own gas. When I go to Washington, there's
16:57
pros and cons for someone to pump your gas here in Oregon.
17:00
If you're running late to work, or to an appointment and you're
17:04
at the gas station, you can't pump you guys.
17:06
You got to wait for the attended to come over.
17:08
So if you come to a gas station, that's really busy.
17:11
There's a lot of cars. You're going to wait a cool
17:13
minute for that attended to come by and pump your gas.
17:17
But when it's snowing and when it's raining outside, It's
17:21
actually pretty convenient. You just turn off your car and
17:24
hand the person money or card, and tell him how much you you
17:28
want and it's really convenient. So it depends on the, it really
17:32
depends on the individual but those are, I would say, the pros
17:35
and cons. But also, the biggest Pro I find
17:38
with having gas attendance at the pumps, is at organs thinking
17:43
about people and thinking about jobs, and so, it's keeping
17:46
people employed which is a great plus.
17:49
So you are you You're in Oregon, you're in Portland.
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Your shop is in Hillsborough, which is I'm assuming a suburb
17:55
of Portland. I didn't Google it is.
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Yeah. What was the Tipping Point?
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Once you were there where you decided you were going to pursue
18:03
going back to this idea of coffee leaving some of these
18:06
other careers that you've been in and start your own business.
18:10
Through the entrepreneurial spirit for me was actually stems
18:14
through. My dad's side of the family,
18:16
they owned a bowling and billiards manufacturing called
18:19
Marie and That's my great-grandfather.
18:23
And my grandfather back in the 1930s.
18:26
Actually, founded the company. So they manufactured billiard
18:29
tables and pool tables. They ended up being really,
18:33
really successful. And as a matter of fact, the
18:37
billiard tables that my family produced were in the movie
18:41
called The Color of Money with Paul Newman and Tom Cruise,
18:45
which is a great movie and everyone should watch that
18:47
movie. It is a great movie.
18:50
I don't want to make anybody feel old but that movie came
18:53
out. When I was born in 1986.
18:55
So, if you do the math, there, you could figure out how old I
18:57
am. But my grandfather had the
19:00
opportunity to meet Martin Scorsese, Paul Newman, and Tom
19:03
Cruise. And of course, I grew up
19:06
watching it because my mother would play the movie or my
19:10
doubt, Play the movie. And every time that the
19:13
championship Eight Ball series, classic that tournament scene
19:17
open, there's a huge logo that says On it, and it's always
19:22
pointed out to us. Look, that's our family pool
19:25
tables. Look at that.
19:29
So, that, that is a, that was a really great accomplishment with
19:32
my grandfather, being able to make that deal also prizes for
19:36
the price is. Right?
19:37
So, if you looked at a couple of episodes back in the like, late
19:41
80s and early 90s, they were actually prizes that you find at
19:45
the showcase. Showdown Marie pool tables with
19:47
the big old Murray name right on the side of it.
19:50
So you had examples of entrepreneurs, I did.
19:53
Sure. I did.
19:54
It was it was success. Absolutely.
19:57
It was seen the success and seeing what my family built.
20:01
Because the warehouse that they were in was I wanted to say it
20:07
was huge. I want to say it was probably
20:10
like a four thousand five thousand square foot Warehouse,
20:14
which is near like border of Los Angeles and Gardena area.
20:18
Very Industrial Area there. And you know, just see my
20:22
grandfather doing the work that he did.
20:25
And just seeing the success that I really wanted to kind of
20:30
follow in the footsteps of the entrepreneurial spirit that my
20:37
grandfather carried on eventually.
20:39
The business was sold off, they sold off their billiard Division
20:44
and they're bullying division eventually.
20:47
And my all my uncles and my father retired.
20:50
Dated the business and everything.
20:52
And so unfortunately it was an end of a legacy that we had.
20:55
So for me, I felt that I wanted to continue on the Murray name,
21:00
along with the Elliot name because I wanted to also carry
21:05
on my husband's family, name as well.
21:09
And I wanted to continue in a way where it was something that
21:13
we really represented me and I felt that coffee.
21:15
Roasting really represented myself and that's the reason why
21:20
I named Elliot Murray what it is because I represent family.
21:24
I represent community and I joke with people.
21:28
I say people come in and they say who's Elliot, who's Marie.
21:34
And I tell them, I'm both and they kind of look puzzled, I'm
21:37
like, well think of it this way of Victoria Secrets.
21:40
Victoria Secrets is actually founded by a man.
21:42
So it's kind of that illusion and I've had people say, oh, it
21:46
sounds like a law firm like, yeah, I could I could see that
21:50
it, you know. Elliot Amory attorneys at law,
21:53
but it's great, you know, it's just just tying into family and
21:59
trying to what it represents and it represents me and where I
22:03
come from, that's what it stands with Elliot Marie.
22:06
There is something unique about having a business where you're
22:09
carrying on a family name, you know, in a different way than
22:13
having a child. But similar in, in the sense
22:15
that it's, it's keeping that family's name out there in the
22:19
world, it's To be said, it's continuing to be shared in some
22:23
way. And that's something that I'm,
22:25
I'm fairly attuned to just because I'm one of three boys.
22:29
And we're the kind of the last boys of our family that have our
22:34
families last name, which is Walt.
22:36
And so, if one of us doesn't have kids to continue that that
22:39
line on, that name will kind of end with us.
22:42
And that's always been like something I've been very aware
22:45
of, especially, since I've chosen not to have kids.
22:48
Now, I have two younger brothers and I just assumed one of Them
22:51
would jump on board but so far we're all kind of moving down
22:55
this path. And so having a business where
22:57
you can continue, your family name is another way of leaving a
23:01
Mark that people can look down on.
23:02
You're talking about your grandfather and his business and
23:06
were two generations past that and your son will likely know
23:09
about that business and the Murray name, and then you'll
23:12
have his own Elliott and Marie name to carry on as well, which
23:15
is really unique. You mentioned Law Firm, which
23:18
makes me wonder about kind of the vibe of Elliott Murray.
23:21
I'm down here in the South and we weren't covid.
23:23
So I haven't been up to Oregon in a while.
23:24
What is kind of the the vibe of the shop or of your Roastery
23:29
your business? And then how do you infuse kind
23:31
of that Family Mission into what you're doing?
23:34
That is a great question. For the vibe, in the shop, we
23:39
want to be inclusive. Like I was touching base about
23:42
Community, Elliot armored represents family, it also
23:45
represents Community, we want to create a safe space for
23:48
everybody to come in the Or it doesn't matter what your
23:52
sexuality is, doesn't matter what your religion is, it
23:54
doesn't matter where you come from, we want to create a space
23:58
that is safe for everybody and to educate and help people
24:03
through a better cup of coffee. We love and embrace everybody
24:07
that comes in and we really cherish the different
24:10
backgrounds and the different uniqueness that everybody brings
24:13
when they come into the door. So Elliot Armory, We There is
24:18
actually we co share the space with Other Roasters, we have
24:22
Capital, press a coffee company which is owned by my friend
24:26
Noreen Sullivan lanphier. And then we also have Line
24:29
Coffee Roasters which is owned by my friend.
24:32
Tim Howard along with his wife, Holly Howard and we kosher the
24:38
space and we roast here, the energy that we bring is just to
24:43
sharing our passion with coffee. All three of us are very
24:47
passionate about coffee. And when we ever we have If
24:50
somebody who comes in and is curious about how can I borrow a
24:54
better cup of coffee? We will talk to them 22 for two
24:58
hours. And like show them exactly
25:00
step-by-step process on how to brew that coffee and the five, I
25:05
would say, if you come into the shop, you will see that I have a
25:09
no doubt poster. I also have a Sublime poster.
25:12
I also have like a poster from girls who grind, which is based
25:16
out of the UK. That's a bad bitch is drink.
25:19
Good coffee. There was one point where I was
25:22
very hesitant about hanging that up but then I thought to myself
25:26
the feminine side of me is going to represent and I'm just going
25:29
to hang it up and I will not apologize because sometimes I
25:33
feel like a bad bitch, drinking good coffee, it's honestly true.
25:38
So when you come into the shop, like there's a sense of comfort
25:43
and welcome and we just love nerding out about coffee,
25:49
telling you where the coffee is. Was made and telling you about
25:52
the farmers and how you could take your French press and make
25:58
it the best cup of coffee. You can make it.
26:01
If you wouldn't have told me earlier that you were born in
26:04
86, I might have guessed it from those posters.
26:09
So is there a cafe space there? Where people come and hang out?
26:13
Or is it a Roastery space that people can come and get a coffee
26:16
from? It's more of a Roastery space,
26:18
where people can come in and grab a cup of coffee.
26:20
But what's really awesome about the space?
26:23
We have, we actually have windows that are cut out so
26:26
people can look into our Roastery and they could see
26:29
people roasting on the machines. As a matter of fact, we have a
26:34
12 kg probe at roaster. It's from 1988.
26:39
Her name is Alice and it's owned by our dear friend, Noreen
26:44
quick. Back story on that is Noreen's
26:46
husband. Steve found a capital press
26:49
coffee couple years ago. He He used two rows for
26:53
Portland, Roasting Company and Cafe.
26:56
D'arte years ago, he started up the company along with his
27:01
daughter and his son and then a few years go by as Steve,
27:07
ultimately passed away from cancer and Noreen, went ahead
27:12
and took on Capitol, press coffee, and continued on with
27:15
that with his legacy. So, the machine that they have
27:19
was originally Fired by Steve. Her name is Alice.
27:24
She's an amazing roaster. She roast really, really amazing
27:28
coffee. And she's a little beat up on
27:30
the outside, but she's just as beautiful and amazing.
27:34
In the, inside, by crafting, the coffee, the way that we want to
27:37
craft it, but we also have a 20 kg, Primo, roaster and a Primo.
27:45
Roasting Company is actually based out of Santa Ana
27:47
California. It's owned by Brandon Miller.
27:50
And Tim just acquired it to the 20 kg machine himself and it's
27:56
powder coated green with his logo and everything.
28:00
He's super excited to get that installed and fired up.
28:03
It's gonna double the volume than what old girl Alice can do,
28:08
but it is really going to help with our increasing volume.
28:12
So pretty, excited about that. We're just waiting on a couple
28:15
things. We're going to get the roaster
28:17
installed and have fun with it. Very cool.
28:20
And it's a Full story about carrying on your friend's
28:23
husband Steve's Legacy. And and there's something
28:26
interesting where we name our machines, I do the same thing.
28:29
I mean you didn't be use a life of its own because you're
28:32
creating something with it. It doesn't feel like it would be
28:35
right? That it could do that without
28:36
some sort of embodiment of Soul, so to speak.
28:40
Absolutely. Yeah.
28:41
I did see that you have a crowdfunding campaign and which
28:44
makes me wonder about this conversation right now.
28:47
What's on deck for you guys? Do you have a cafe?
28:50
Case separate from this space here and now, you know, in the
28:53
works. Or what's the plan?
28:55
Where do you? Where are you guys going?
28:56
So our grocery and Roastery / Cafe.
29:01
Where did 1200 square foot unit in a business park?
29:05
So we're in an industrial area. The great thing is, we could
29:08
roast coffee on site. What the challenges we have
29:12
faced is number one is location because we are in a business
29:16
park. We are away from a high traffic
29:19
area. So we don't get visibility with
29:23
foot traffic or with people driving by.
29:26
I mean, we have a sign out in our business part of the, says,
29:29
Elliot Amore Coffee Roasters but a lot of people who come in
29:33
don't even realize we have a coffee shop when people walk in
29:37
they're just like they come in and they see this little Corky
29:41
retail space in this. I call it the Speakeasy coffee
29:45
shop in the business park because it's so hidden.
29:47
People don't know but people walk in they're like oh my My
29:50
gosh, I could see your Roasters and you serve coffee here like,
29:54
yeah, we absolutely do. And as he business owner, who's
29:59
been trying to survive through the panda, make we have faced
30:03
our challenges, starting a business, there's a lot of
30:06
investment when it goes into starting up.
30:09
Any kind of business whatsoever and unfortunately, you know,
30:14
getting funding from the asea has been challenging.
30:19
And what I I love to do is I want to be able to create not
30:24
only a space of inclusion and Community, the same five that we
30:27
apply here at the Roasterie. But I want to create a space to
30:34
educate to understand and to learn about coffee, from
30:39
sustainability, to roasting, to brewing anything and everything
30:42
that has to do with coffee. And unfortunately, that the
30:45
space that we're in right now because it's so small, we're not
30:49
able to To accomplish that mission, that goal that we have
30:54
at Elliot of Murray to really take that on and the goal is to
31:03
get a location that's outside of the business park.
31:05
So we be able to have not only a bigger space but we can
31:09
eventually down the road host classes where we can do a coffee
31:13
cupping. We can bring in our friends that
31:16
are working with green coffee importers and talk about
31:19
sustainability. You talking about the different
31:23
Farms. We would love to do home
31:25
roasting classes. We would love to do like a
31:27
roasting Theory class. We would love to post space for
31:33
community members, if they need to do fundraising for an event
31:37
or creating like events for like women-owned businesses or bi POC
31:43
business owners themselves, to give them a platform to bring
31:48
brand awareness of their These are businesses and that's what
31:53
the goal in the vision of Elliot.
31:55
And Maria's is again, going back to family, going back to
31:58
Community Education and that's really what we're trying to aim
32:04
for this crowdfunding campaign. We haven't talked a lot yet
32:08
about coffee, so I want to make sure I don't forget that as I'm
32:12
going. So I'm going to kind of
32:13
transition a little bit to that. And ask you kind of about your
32:16
philosophy about roasting coffee.
32:18
I think of where I'm at. Sorry Southern California.
32:23
Our coffee scene has kind of a style of coffee that is very
32:26
popular down here whether it's medium, light roast, kind of
32:29
very juicy. You mentioned Ethiopian coffees
32:31
earlier. I think of Portland is being
32:34
kind of a hotbed of coffee community in a place.
32:37
Another place in the country maybe even more.
32:39
So that has a long coffee history where your customers are
32:43
fairly educated on coffee locally and I'm wondering what
32:47
your philosophy has been and what?
32:50
You've kind of learned as you've been growing in this company, in
32:54
regards to sourcing and roasting coffee.
32:57
When I first started, I I kind of was snobbish about my coffee.
33:03
I had that mindset of everybody should drink specialty coffee
33:07
because it is best coffee in the world.
33:10
I'm smiling right now for anyone who is not in this closet with
33:13
me because I think we all have that moment when we get really
33:16
into something. Whether it's coffee or beer or
33:19
food. Yes.
33:20
I have this like, oh well, you're not drink your meat or
33:23
music, you're not listening to this artist.
33:25
Yes. It's you get a you get a
33:28
Cockiness, a huge, you blow up your ego a little bit and you
33:33
have to understand and learn people's behaviors and
33:36
understand them as a person, not everybody is going to enjoy a
33:41
natural Ethiopia. Grade to Coffee, that's going to
33:44
taste like snozzberries because, you know, or blueberry
33:49
snozberries whatever. People are not into that.
33:52
They're so used to Brewing like Folgers coffee.
33:57
They want something that tastes like, what they say is coffee is
34:02
coffee. And you have to understand and
34:06
respect that, not everybody's going to be in this specialty
34:09
coffee. What's really amazing about
34:11
organ? Is that a lot of people love to
34:13
support local business. It doesn't matter what industry,
34:16
that your rent, they love to support local and which I have
34:19
found fascinating. Because that is not anything
34:22
that you find in Southern California in the South Bay
34:26
because there's so many like National brands that are around,
34:30
there's not really so much local businesses, like, there is an
34:33
Oregon, which I really found intriguing, which is really
34:38
cool. And I really appreciated that
34:40
more as a business owner. But coming back is I I I would
34:45
get upset because I would have customers come in and be like,
34:48
do you have coffee that tastes like Starbucks?
34:50
Yes, and I'm like, honey, I'm not Howard Schultz, like there's
34:55
no pike place here. Like you need a, you need to go
34:59
to Starbucks for that, you know, but at the same, I mean I didn't
35:04
say that but I was thinking that and I would get upset about it.
35:07
But at the same time, I have to, you know, people want to support
35:12
a local business, what it really boils down to, they're not
35:16
actually comparing your coffee of Pikes Place versus Your
35:20
coffee tastes. Exactly like it, that's not
35:22
exactly what they're looking for, what they're looking for,
35:25
is something that is close to it or maybe something that they
35:29
would just enjoy just as much as that Pike, Place roast.
35:32
So, my job as a roaster, as a business owner, is asking
35:36
questions when people walk in, they're just like, hey, I'm
35:39
never heard of value to Marie. I saw that you guys had a 4.9
35:42
review on Google. I had to come in and see what
35:45
you have in stock. My first question is, what are
35:49
you drinking right now? And what Rose to you prefer and
35:53
people say well I prefer dark roast.
35:56
I prefer medium roast I say great.
35:59
Do you like something that has more nuts more fruits and you
36:02
kind of just ask questions. Sometimes who will say well I'm
36:07
looking for something with the milder, low acidity or whatever.
36:10
So you're asking those questions and as a job as a roaster is to
36:16
say Well, here's what I have and you mentioned this note, or that
36:23
note, you're looking for something with that mild,
36:25
acidity or low acidity. This is a great natural,
36:28
Brazilian coffee. It is a really great coffee.
36:31
Very neutral low in acidity, and it's going to be enjoyable for
36:35
everybody. So I would suggest that or if
36:38
somebody's suggesting again Ethiopia, that taste.
36:42
Like snozberries, if I have it in stock, I mean like great, you
36:46
get a really nice. Nice high.
36:47
You know, blueberry acidity with this Ethiopian taste like
36:52
snozberries and people would enjoy that too.
36:55
So it's a matter of me as a roaster to ask questions and to
37:02
guide them and to educate them in understanding what goes in
37:06
the coffee and what goes in the roasting process if it gets to
37:10
that point for me, I look at roasting as a craft.
37:14
I look at myself as an artist. And I tell people that you can
37:18
give five Roasters micro lot from El Salvador and say here,
37:24
take this micro lot and I want you guys to roast it.
37:27
Five of those Roasters are going to have their own different
37:30
interpretations, of how that roast should be represented.
37:35
So some Roasters will take it and they'll do a light roast or
37:38
some brochures will take it to a medium to darker as they call it
37:43
American roast to really have more.
37:46
A caramelized sugar taste to it. You never know, everybody is
37:51
totally different and I think that's really what's great in
37:54
different in the special with the West Coast in general.
37:59
There is a lot of people who like medium light roast.
38:02
But what's interesting here being in the suburbs of
38:05
Portland, I'm actually finding a lot of people, like a medium to
38:07
dark. Rose is compared to light Rose,
38:09
my medium, and dark, actually sells a lot quicker.
38:13
Then my light Rose coffees once in a while.
38:16
We'll have those white rose coffee.
38:18
People come in but for the most part that's what I've been
38:22
fighting with my customer base. So it really depends on what
38:26
neighborhood you win. If you were in downtown Portland
38:29
OR near that Portland metro area.
38:32
Yeah. You would find more people who
38:33
are more into the medium light roast because of majority of
38:37
those Roasters in that market that is what they're offering.
38:41
I think what I'm hearing from all of this, correct me if I'm
38:43
wrong is just both. In the way people are treated
38:47
when they come in and in the coffee is your roasting is
38:50
finding a sort of accessibility both for you.
38:54
Creating a product that you feel are comfortable and are proud of
38:58
and also the customers are comfortable saying, yeah, this
39:03
is this, I can identify with this.
39:05
It may not be exactly the same as what I was drinking, but I'm
39:07
supporting a local business, it's in my wheelhouse and now
39:11
that person is going to start growing with you in their coffee
39:14
journey, I do find that it's hard.
39:16
Once people have really good coffee, it's harder to go
39:19
backwards. You know what it has happened?
39:22
People who been buying coffee from the grocery store, or?
39:28
Yeah, mostly. The grocery store, they will
39:29
come into Elliot Emery, and they come back and say I'm a fan, I'm
39:34
a fan for you. For life, I will come in here
39:38
and always buy my coffee. Is it more expensive than
39:41
grocery store? Yes, but I know that I'm paying
39:44
for the quality, and What I'm paying for is not only the
39:48
support, you your business, but again, that Artistry of a craft
39:54
and you're making that coffee so delicious.
39:57
So that has happened quite a bit and and like you said the
40:01
accessibility, that's exactly, you know, that on the head and
40:05
that's what we strive here at Elliot Amory.
40:08
So you also have your own podcast which we mentioned
40:11
earlier called dropped em. I believe you kind of started it
40:14
late in 2021. Yes.
40:16
Is the show about and kind of what inspired you to start.
40:21
So, drop temp is a coffee Collective, a copy coffee Co-op.
40:26
That my friend Tim and myself wanted to start along with her
40:31
friend Noreen. We talked about the idea of
40:34
having Roasters in our shop and renting it out to other Roasters
40:38
in the area at an hourly rate. We have coffee roasting Co-op
40:44
facilities out here in East Portland.
40:46
So you have Buckman, coffee factory.
40:48
You also have aspect Collective and then I believe it's counter
40:52
Counter Culture, which is another, a newer coffee Co-op
40:56
facility, which is on the east side of Portland there.
41:00
Since we're on the West Side, the what, you know, the west
41:03
side of Portland in the suburbs. Here, there's nothing like that
41:07
in the market. And what we wanted to do is
41:10
create one of the first coffee Co-op collectives here.
41:16
Westside being able to bring out our 20 kg roaster along with the
41:22
12 kg roaster to those who are starting out their coffee,
41:27
roasting Journey or copy joining in general.
41:31
Whether it's a home roaster, getting curious and wanted to
41:34
work on roasting on a commercial machine.
41:36
To someone who is just starting out there coffee, roasting
41:40
company. Again, we want to create a space
41:43
that had be inclusive and Open and be able to create a space
41:48
that is safe to come in to roast to hone your craft when it comes
41:54
to roasting be able to excess the tools that needed to
41:59
succeed. Because we believe that the
42:03
success of other Coffee Roasters is our success because myself,
42:09
Tim and touring, we look at ourselves from our coffee
42:12
experience. Now, Tim probably has the most
42:14
experience out of Noreen and mice.
42:16
Of Tim has about over 10 years of experience, within the coffee
42:20
industry where Noreen probably has about four or five years.
42:24
And I am coming around three years in my roasting career.
42:28
So you have like three different points of views and different
42:32
stages of their roasting business careers, where we can
42:37
only give information to these Roasters and educate them, help
42:41
them, understand the market and what that roaster is able to do
42:45
with It, they could take that and crafted to make their own
42:49
coffee, roasting business. I know that was kind of a long
42:52
one to answer. I do apologize for that.
42:56
The idea of dropped him to the podcast was a way for us to
43:01
Market to share our knowledge and share our love and passion
43:04
when it comes to copy five years ago, I was kind of tinkering
43:10
around. I had a podcast show called
43:12
carry on the podcast where I recorded at home and I went on a
43:15
date. 3r I edited all my podcast but then I got started with the
43:20
roasting journey and that carry on the podcast eventually phased
43:25
out, I really love the fact that I was doing editing on the
43:31
podcast and really talking I'm really good at that sometimes
43:35
I'm not very good with my words but I love interacting with
43:38
people and funny story. I actually went to musicians
43:42
Institute in Hollywood for audio engineering.
43:46
And I went there first semester, but I learned quite a bit as far
43:50
as learning how to edit my own podcast.
43:53
So, with the tools that I learned from that, and I'm still
43:55
able to apply to podcast editing and work in a podcast, I
44:01
eventually asked him. I said, hey Tim, you want to
44:03
start a podcast and he was all over it.
44:06
He was so excited about it. So we're very both of us, are
44:11
very, very passionate, with coffee were great friends.
44:15
We joke around A lot with each other, I considered him as one
44:19
of my good friends, and we agree on a lot of things, we see
44:23
things in the same perspective. And in sometimes we disagree on
44:27
some things and, you know, most of the time we agree on stuff.
44:30
But doing this podcast has been really amazing for him and
44:34
myself being able to sit down and have a conversation.
44:37
Without any distractions, we record our podcast off-site at
44:42
office Evolution, which is located, as well as Hillsboro.
44:46
Whoa. It's a one of those Co-op
44:49
working places where we can, they have a podcast studio.
44:52
So we can walk in, they have microphones, they have the
44:55
mixing board ready to go and we just go in to go into there.
44:59
We record the podcast, and we just sit and have a conversation
45:04
and office, evolution is actually one of my wholesale
45:06
clients, so they serve coffee to their clients.
45:09
So it's kind of nice to go in the studio and have a mug of my,
45:12
whoa, dude, espresso blend, well, we're doing a podcast.
45:16
Except the said, but we definitely have fun for it.
45:19
And this is something that were been really excited about.
45:23
So, so far, it's been an amazing ride.
45:26
Awesome. Well, I'm excited to listen to.
45:28
It looks like there's like six or seven episodes already out.
45:31
So, we'll be sure to share that as well.
45:34
I want to make sure that I give you a chance to tell us anything
45:38
that we didn't cover today. That you think listeners should
45:41
know about Elliot, Marie, coffee about your coffee journey, and
45:45
what you're doing? Well, with Elliot Marie, I just
45:49
want to say that each of my Blends that I, that I roast, and
45:53
I do is an extension of myself. So I have four signature Blends.
45:57
I have the whoa, dude, espresso blend, which is my inner
46:02
Southern California self because I call everybody you, dude, I
46:06
also have the T-Town dark roast blend, which is Nick another
46:11
nickname, I would call Torrance, and that is another dark roast
46:15
blend. So that represents Since my
46:16
hometown, we also have the cedar mill blend, which is a medium
46:20
roast. That was the first neighborhood
46:22
that we officially moved into when we moved into Portland.
46:26
And so that's a representation of a milestone we made.
46:29
And finally, we have Yukons gold, which has my beautiful Pit
46:33
Bull dog, Yukon, that's on the front of the label.
46:36
So all the coffees are representing.
46:41
Not only myself but it also representing my craft and my
46:44
passion into What I believe can make a really great cup of
46:48
coffee and I would love helping people, whether it's from
46:55
learning how to do, make a really great pour over on a chem
46:58
X to just being an ally within the community anything I can do
47:05
to help. Somebody elegant Murray is, is
47:09
there? And so I to close this up, if
47:13
anyone's interested in the campaign for Helping us create
47:17
our second location as a full Cafe concept.
47:20
I'll provide the link for you, but the project is going on to I
47:25
fund women, which is a woman-owned crowdfunding website
47:30
that we use to help support women owned businesses like
47:34
myself. So we have that currently going
47:37
up there and also check out dropped em coffee podcast.
47:41
We would love for people to check it out.
47:44
Radar show, give us a review. Review, let us know how great
47:47
we're doing our how crappy were doing.
47:49
But either way, any any feedback we get from the show would be
47:53
amazing. And I just wanted to say Ryan,
47:55
thank you so much for having me on your show and to be able to
48:01
share all this with you and sharing the message of Elliot
48:05
Marie. I think you just did a much
48:07
better job of like asking people to rate and review that I have
48:10
done in three seasons of the show.
48:12
I just feel so like awkward about it, you know, it really
48:15
does help when Will do Rave review your shows but so thank
48:18
you for that. I'm not gonna let you go before.
48:21
I ask you the last question which I asked every single
48:23
guest, which is when you're out and about you're grabbing a cup
48:26
of coffee, not at your shop, you're just stay on the road
48:29
between Oregon and Southern California.
48:31
What type of coffee, or what do you order for yourself?
48:34
What jumps out at you from the menu?
48:36
You know, it depends on my mood on the road.
48:39
It depends, I don't drink cow's milk, really?
48:43
So I'm a boat milk, girl, or almond milk, girl, some days.
48:47
I feel like cortado. I also like a really nice Nitro
48:51
cold brew. I really do enjoy that and
48:55
Americano. So drip coffee Americano cold,
49:00
brew, and a cortado. Those, I know it's not exactly
49:04
one, but if I had to pick one out of all of them, I would say,
49:09
cold brew. To be honest, just a straight-up
49:11
black cold brew. I hear that a lot from Coffee
49:14
Roasters and I'm I haven't like figured out why that is yet, but
49:19
I'll be damned. I did have a very talented
49:23
coffee roaster here. Tell me that if he could give
49:27
his coffee to somebody else. The one that he would choose
49:30
would be the cold brew, because he felt that he could make it
49:32
the most exact to what he wanted it to taste like and it was less
49:36
about that. It was cold or hot or whatever
49:38
it was that it was the best reflection that he could create
49:42
consistently and I thought that was a really interesting
49:44
concept. You know, I II understand that I
49:47
absolutely do absolutely. And I don't know just cool
49:51
bruises, easy drinking and it's just something to a joy so that
49:56
I totally agree with that. I'm always a fan of anything
50:00
that comes in a can whether it's a seltzer water or a cold brew
50:04
or a good beer, did you and your husband ever?
50:07
Did you decide that Oregon is better than Washington and beer?
50:11
Because we should start this Feud with some sort of grow stir
50:14
up in Washington. I I feel like there's more
50:17
happening in the beers of the beer brewing, seen in Oregon
50:22
than it is in Washington. I know a lot of people or are
50:26
going to come at me but I feel like Portland's recently in the
50:32
in the past couple of years. I've really exploded as far as
50:34
the craft brewing scene and the specialty coffee scene, I
50:39
haven't seen or heard much coming out of Washington,
50:43
really? I think they're there.
50:46
Losing some traction there. So Washington needs to step up
50:50
their game. All right.
50:52
Well, you heard it here. Thank you so much for being on
50:54
the show today carry. I'm looking forward to the next
50:58
time. It's easy enough to wander up to
51:00
Oregon and stopping in, to the shop, absolutely new shop.
51:04
Hopefully. Yeah.
51:05
Come on into to our shop or any of the other shops.
51:09
It's an amazing Portland is amazing place to be.
51:13
I always make sure to stop in Portland.
51:15
So I Can get the Whole Bowl, which is my favorite food.
51:19
Oh, yes. I've heard of that if I met
51:22
within 300 miles a minute. First things first, Tommy Boy is
51:34
a pretty great movie. It gave us classic Chris Farley
51:37
moments like this one. This your coat don't do it.
51:44
That guy little girl, that guy little girl that guy and little
51:54
fat guy in a little go take it off dickhead.
51:59
I'm serious Richard. What the hell?
52:08
I haven't watched the movie recently, so I can't promise it
52:10
holds up. But in addition to being a buddy
52:13
comedy, it is a movie about entrepreneurial risk.
52:16
A pretty interesting favorite movie for Carrie, considering
52:19
she was surrounded by entrepreneurs as a kid.
52:22
And now is one. Kerry.
52:24
Also mentioned that she grew up in a partially Mormon household,
52:27
according to Church of Jesus Christ, dot-org Mormons believe
52:31
they are divinely. Counseled not to drink coffee
52:34
based on Revelations received by the church Prophet Joseph.
52:37
Smith in 1833, according to their Doctrine.
52:41
Hot drinks were listed as one of the harmful substances and not
52:45
for the body or the belly church leaders.
52:47
Have since explained hot, drinks, means both coffee and
52:50
tea, except for some reason herbal teas.
52:53
They also clarified that coffee drinks that Go by different
52:56
names are also to be avoided quote drinks with names.
53:00
That include cafe, mocha, latte espresso or anything ending in
53:04
Chino our coffee and our Against The Word of Wisdom.
53:08
End quote. It was really interesting to me
53:10
that Carrie had such dueling influences in her life growing
53:13
up. And it made me examine.
53:15
What conflicting lessons I've taken with me from my time
53:17
growing up and how I've chosen to incorporate them into my life
53:20
as an adult. All of these thoughts seemed to
53:23
come full circle to the concept of Legacy, and the continuation
53:27
of that Legacy through her son, through her roasting, through
53:30
the name on the sign at her business even through her
53:33
podcast. Carrie is creating a legacy that
53:36
represents the impact. She has made coffee is fun,
53:40
isn't it? I'll close out with two more
53:42
thoughts. First business owners can learn
53:45
from their customers and in many cases need to learn from them to
53:49
succeed. Kerry mentioned that there was a
53:51
moment and we have all had this moment where she really wanted
53:54
to convince everyone to drink the most craft most special most
53:58
coffee nerd coffees but not everyone is at that point in
54:02
their coffee journey and she listened and adapted there is
54:06
room for the coffee connoisseur. And the general coffee
54:09
appreciator and the person who just drinks whatever is in the
54:12
cabinet, in the morning, my goal on this show is to narrow the
54:15
gaps between those coffee. Drinkers encourage awareness
54:18
surrounding the craft of coffee and uplift the coffee Community
54:21
while doing so. My second point is more of a
54:24
quibble I would argue with carry that.
54:26
There is a whole lot of shop, local shop, small craft, coffee
54:29
support in Southern California. I see it every day and we share
54:34
the stories of those working. Hard to grow the coffee
54:36
Community along the west coast. Coast.
54:38
And in SoCal on this show, I won't speak specifically for the
54:42
community of Torrance. But I will say that the
54:44
exponential growth of this industry.
54:46
And the appreciation for coffee is incredible.
54:49
Coffee deserts can turn into coffee, hot beds in a matter of
54:53
months. So Carrie, I ask you, give SoCal
54:56
another chance. I'm looking forward to getting
54:58
up to Portland. Sometime in 2022, to check out
55:01
Elliot Murray Coffee Roasters, and to see what coffee awesome
55:04
is. Has occurred there since my last
55:06
pre-pandemic visit. Speaking of growth that coffee,
55:10
I poured for myself at the top of the show, the Nifty Fifty
55:13
blend from ignite Coffee, Roasters has been really lovely.
55:16
Ignite is a new roaster in North County, San Diego and the
55:19
founder, Tyler Whitehead will be on this show later this season.
55:23
I'll ask him about this coffee which is named after his
55:26
favorite camera lens mine to actually I have a few 50
55:29
millimeter Canon lenses here at the house and they are what I
55:32
grab when I want to get back to my photography, Roots.
55:35
I'm excited to learn more about Tyler's.
55:37
Coffee journey and glad to have his company on board as an
55:40
industry partner. Had to ignite coffee
55:43
company.com, to order a bag of your own since you'll be online
55:47
anyway, you might as well. Check out the rest of this shows
55:50
industry Partners including Cafe litter.
55:53
Most, your coffee company coffee cycle.
55:55
Roasting zoom bar, coffee and tea.
55:57
Leap coffee, Maria, coffee camp, Coffee Company, steady-state,
56:01
coffee roasting, first light whiskey and Cape Horn coffee
56:05
importers. I always linked to the roast in.
56:07
We Partners in this shows podcast notes, but if you can't
56:10
find them there, you can also click into any article on roast
56:13
westcoast.com and they'll be there at the bottom.
56:16
I'll be at Camp coffee company in a few weekends Omicron
56:19
permitting. Mark your calendars for Saturday
56:21
morning. February 19th 9 to noon.
56:24
Come visit, say hello. And let me know why you love
56:27
coffee. Thank you.
56:28
To everyone who has signed up recently for a paid subscription
56:30
to this show. Shout out to Jeff Taylor.
56:33
Thank you, thank you. Thank you.
56:35
Those subscriptions help improve both the quality of the content.
56:37
Tent and increase the amount of time I get to spend working on
56:41
this show where I get to share coffee stories and help you get
56:44
coffee. Smarter subscribe to the paid or
56:47
free version of the newsletter on roast westcoast.com and
56:51
follow the show on Instagram at roast West Coast and send your
56:55
coffee questions there. Did I say thank you yet?
56:58
Doesn't matter. I'm saying it again.
57:00
Thank you for subscribing. And for listening, a new coffee
57:04
smarter episode with Chris O'Brien, all about developing
57:06
coffee flavors. In the roasting process is out.
57:10
Now, check that out and I'll be back next week with an interview
57:13
with Jeremy Hicks. He is the founder of Gooseberry
57:16
coffee right in my own backyard of Carlsbad California.
57:19
This episode of the roast West Coast coffee podcast is was has
57:24
been written produced and recorded by me Ryan Walt.
57:28
I hope this show is found you happy healthy and with at least
57:31
enough sanity to make it through the day.
57:33
And please always took your Baristas now more than ever and
57:37
be sure. Sure to drink.
57:38
Good coffee.