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Coffee People at: Coffee Fest Anaheim 2023 · Coffee People Podcast

0:04
The Coffee People Podcast is presented by Rostar Coffee
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connect with the team. Link in this podcast show notes.
1:05
Hey, good morning everyone. Welcome to the Coffee People
1:08
Podcast, which is part of the Roast West Coast Coffee Network
1:13
and presented by Rostar Coffee Packaging.
1:16
If you roast great coffee and you want to showcase it in a
1:19
great looking package, go to rostar.com to learn more.
1:24
I'm Ryan Wolt and this is the Coffee People Podcast where we
1:28
meet interesting people from all corners of the coffee industry.
1:32
Today I'm sharing some quick meet and greets from last week's
1:34
Coffee Fest. Anaheim industry conventions
1:38
like Coffee Fest are an opportunity to meet with a ton
1:41
of different people who work in all aspects of coffee, from
1:45
packaging to green coffee sourcing and roastery buildouts.
1:49
The Anaheim event was held in conjunction with the Western
1:51
Food Service and Restaurant Expo, which is a longwinded way
1:55
of saying hospitality. If there was an unofficial theme
1:59
to the day, it was that the future is going to be filled
2:01
with robots and plant based foods.
2:04
More than one robot server shared the aisles with those of
2:07
us wandering around looking for bourbon barrel aged cold brew
2:10
samples, which thankfully I found.
2:14
I was there to interview visitors to the Hassaya Coffee
2:17
source vendor booth Brothers and coowners of the Green Coffee
2:20
Importing Company. Luke and Jared Hales were there
2:24
to meet potential clients, support their current ones, and
2:27
just keep tabs on the pulse of the industry.
2:30
For some reason, they invited me along for the ride.
2:34
While you're listening today, you can head to say A Coffee to
2:37
see all the green coffee they are currently offering and their
2:40
upcoming coffee tasting and education sessions.
2:43
Jared is a regular contributor to Roast West Coast with his
2:46
monthly green coffee column, which is really good.
2:50
I'm not a home or commercial roaster, but I always learn
2:53
something new from Jared when we talk for the column.
2:56
Also, you can and should check out Roast westcoast.com.
3:00
In this episode's post, I'll share links to the interviewees
3:04
as well as some details on my own experience at Coffee Fest.
3:08
Right now I'm ready to drink a coffee.
3:11
How about you? I hope your coffee mug is full,
3:14
because it is time to meet a bunch of new coffee people on
3:17
this episode, recorded primarily at Coffee Fest Anaheim.
3:32
Yeah, absolutely. My name is Bree McDonald.
3:35
I'm the roaster at John Coffee Down in Mira Mesa.
3:39
I'm here at Coffee Fest just for personal networking, for
3:42
business networking, because I love to get to see more coffee
3:45
people and taste coffee, and I love coffee in general, just
3:50
because it's exciting. It's it's fun to get to taste
3:52
something different in a different cup of coffee every
3:55
time you try it and see what comes up and that's makes it
4:00
pretty cool. It's it's never there's never a
4:02
dull moment. In coffee, for sure.
4:04
So Speaking of trying coffee, when you go to a coffee shop
4:07
like John. What do you order?
4:09
Usually a pour over if there's a natural or an anaerobic on the
4:13
menu. Definitely one of those.
4:16
Favorite origin being Ethiopia generally, but I've been really
4:19
enjoying Colombia's of late. A lot of fun experimental stuff
4:23
going on. I'm actually going to be down by
4:25
John next week or so. What should I order there?
4:29
Oh. We have a new.
4:31
Blue Bay Cold foam Cold brew that like just rolled out this
4:35
week, supposedly really good. It looks really pretty too,
4:37
because it's got like a layer of purple foam on the top and then
4:40
the cold brew or an avocado. We're also doing those for
4:43
summer. It sounds Instagram ready.
4:45
Yeah, it's definitely Instagram ready.
4:47
Thanks please. Sure.
4:52
My name is Tyler Toms. I I'm with percussive coffee and
4:56
I do a lot of roasting and education on the side as well
5:00
and. I love coffee because it reminds
5:03
me of being at home, which is my favorite place, and it's just.
5:07
And it's a. Bottomless pit of science and
5:10
and knowledge left to be discovered.
5:12
So what do I drink? I drink.
5:16
I have jink just about anything. My favorites right now are some
5:20
Aleta Naturals and Dragonfly coffee roasters.
5:24
That's getting a lot of coffee from them and you just want to
5:26
plug them, I guess. Where can people find percussive
5:30
coffee? Bakersfield, CA in the Central
5:32
Valley. OK, My name is Leon.
5:36
Uh, last name is NIA. I'm from China.
5:38
My company's name is region copy.
5:41
So the main reason I love copy because it was my hobby.
5:45
I'm just gradually charging my whole life and myself.
5:49
So I just got like, I fall in love with it since since like a
5:54
eight years ago. Yeah, that's how it started.
5:56
You just change everything. Yeah, I learned from it too.
5:59
I love that, yeah. Then my next question for you is
6:03
when you go to a coffee shop, what do you order?
6:06
All right, simply I will grab a drip if I want a hot coffee.
6:10
Even on the iced coffee, just cobra ice my condo to check them
6:13
out. Simple.
6:14
Easy, yeah? Here's, here's you have
6:16
something very cool here at the show.
6:19
Can you tell me what the Bourbon Cobra?
6:20
Concept is so. It's a black coffee and we
6:24
developed during the. I mean after a few years we
6:29
started just from like an experience from drinking other
6:33
coffee business beret age coffee, but is being aged after
6:37
roasting taste. Actually, to balance now fresh.
6:41
And then we just had this idea why we just aged the green
6:44
coffee, because we're roaster. We aged the green coffee and try
6:48
it. And we've been liking Ethiopian
6:50
personally, I mean, just like Ethiopian, my favorite coffee
6:53
overall in general. So I tried that first.
6:55
I bought a brand new barrel. And we season with whiskey.
6:58
This idea we made-up right away and turn out good.
7:02
Surprisingly so the first try succeeded and now been just
7:07
digging along with that path. We failed so many times a
7:09
different coffee still so far we have 5.
7:12
So it's like a freshly brewed, freshly roasted, but age before
7:16
that. Very cool yeah.
7:18
So it's really unique process and the fun process for for for
7:21
drinking and making coffee. Very cool.
7:23
Thank you SO. Much.
7:24
Yeah. You're welcome.
7:25
Thank you for having me. All right, so let's start with
7:29
what's your name and your company and how did you end up
7:32
partnered with Assaya? This is Matt with Golden Lantern
7:36
Coffee Roasters. We have known Assaya for a
7:39
couple of years. They're not only fantastic
7:41
humans, Jared was a friend in his previous coffee ventures.
7:45
He was kind of a mentor before I even had a company.
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So when I decided to go full time into coffee and kind of
7:51
launch the business, you know, Jared was the first person I
7:53
went to. He's been there with guidance
7:56
since day one. So he's not only a fantastic,
7:59
you know, who knows more about coffee than anyone I know, but
8:02
he's also a fantastic human and friends.
8:04
So a partnership with us say it just made sense from day one.
8:07
Golden Lantern is located Where? How can people find Golden
8:10
Lantern? We are in South Orange County,
8:14
so we live in South County and living in Niguel we wanted to be
8:17
in an area where we could grow a.
8:19
Lot of what? We do is new to the community
8:22
down in South Orange County, so you can find us at our roastery
8:26
and tasting room in Laguna Hills.
8:29
Or you can find us on the web at Golden Lantern.
8:31
Coffee roasters. You know Instagram, Facebook,
8:34
goldenlanterncoffee.com, Physical address for roastery
8:37
26072, Merritt Circle, Suite One O 1 in Laguna Hills, CA 92563.
8:45
Most important question I have for you is when you go to a
8:48
coffee shop that's not to your coffee shop, right?
8:50
Right. What are you going to order?
8:52
Espresso I I judge everything. I it's not only been my go to
8:55
for years but I judge a lot of places on how they treat
8:58
espresso. I, you know came up with like
9:01
old school you know some some influences like David Shomer
9:06
with a lot of people see is like the godfather of modern day
9:08
espresso. So that's the first thing I do
9:11
when I go to a new shop. It tells you so much about a
9:14
shop is how they're treating their espresso, if they're
9:16
roasting, how they're roasting for espresso, what they're
9:18
electing to serve. There's just so much that goes
9:21
into the preparation and the brewing of it.
9:24
It is a totally beautiful science and that's how I judge,
9:27
you know, basically the overall coffee or philosophy of a shop
9:31
is how they're serving espresso. Well, I'll just ask you your
9:37
name and the name of your company and why do you love
9:39
coffee? Like right now.
9:42
Yeah. Oh, oh, my name is Ben.
9:47
Ben Wild. And I have a company that
9:51
involves a couple employees and my wife and my kids help out
9:54
sometimes it's two separate companies.
9:56
I have a small importing company called Pacifica Renew.
10:00
We're based. We started it in the Bay Area,
10:02
but then moved to LA And then my I have family in Southern Utah.
10:06
So really we operate out of a third party facility in the Bay
10:09
Area. And then we have our own space
10:11
in LA that's small and our own small space now in Utah as well.
10:14
So we're just real small. Import just a handful of coffees
10:18
that are, these are our favorite specialty coffees with a few
10:21
farms and then sell them to roasters.
10:24
But we also have our little roasting company in Chinatown,
10:27
LA that we of course roast our own and that's a growing little
10:32
business where we wholesale to a couple of counts and have our
10:37
retail bags where we're developing retail through our
10:40
website as well. What is it about coffee that you
10:43
love or that draws you to the industry?
10:46
It's like that. A lot of it's the ritual.
10:47
Like the even if you're buying the coffee, there's the ritual
10:50
if you get it in a cup for here. The 3rd way of and or specialty
10:54
or whatever you want to call this aspect of the coffee
10:57
industry is, is is to me something about the ritual of
11:01
the experience. Of course when you're at home
11:03
making a pour over or pulling espresso shots or whatever, it's
11:06
even more of a ritual. And that's something I can do
11:08
myself or I can do it with my wife or or friends and.
11:12
So I love the ritual of coffee production and consumption.
11:17
You know, like making it and enjoying it and then sharing it
11:19
with people. And that's kind of what Drew
11:22
drew us into it. When you are out on the road,
11:25
say between facilities, and you stop to buy a cup of coffee or
11:28
buy a coffee of some kind, what do you order?
11:31
Well, actually I it's easier nowadays, but when I first got
11:35
into I guess 3rd wave coffee in like 2011, it was really hard to
11:39
find them. And I was like verb and
11:41
Intelligentsia and counterculture.
11:42
Right? A couple.
11:43
Just a couple guys stumped down. So.
11:45
But when I would go somewhere, I would look for anyone that
11:48
carried them. I'd I'd Stour the Yelp pictures,
11:50
anything. Just signs that oh, Oh my gosh,
11:52
they have a malconic. They might have good coffee,
11:54
right? And then I would plan my trip
11:56
around the coffee shops, right? And then my favorite drink, when
12:00
I want a little bit of calories would be like a cortado.
12:03
So I can still taste the espresso.
12:05
If I want something that I can sip on longer, if they make good
12:08
pour overs, my hand pour right. So generally espresso is my
12:13
favorite beverage, but I love pour overs.
12:14
And then if I want some a little bit of milk, convert my espresso
12:17
to a cortado. Easy peasy.
12:20
That's it. Cool.
12:21
All right. Yeah, my name is Matteo.
12:26
I'm from Thoughts and Process Coffee.
12:28
When Michael roasts out of Orange and I came here to Coffee
12:31
Fest to bring some coffee with Hasia, I've actually found them.
12:34
Online, just Googling Green coffee roasters locally and I
12:37
live in Orange there in Anaheim. It's literally a 10 minute drive
12:40
from their warehouse to my house.
12:41
So it's been really nice to have a green coffee roaster that's
12:45
got so much attention we have answered questions.
12:49
They willing to work with you any kind of size, whether it's
12:52
small, £2.00 to £1.00 to 65K bags like they're willing to
12:57
work with you. And it's been great and Derek's
12:58
been a great help. Offering a lot of good advice
13:01
and you know, offering his own personal opinion with the
13:03
coffees he carries, so I've been really happy using them for my
13:07
green coffee source. On that 10 minute drive between
13:10
your house and the and the green coffee facility, you stop and
13:12
you get a cup of coffee. What are you going to order for
13:15
yourself? Always ice Americano.
13:18
If I'm feeling a little bit too tired, I'll do a cold brew black
13:21
with the extra shot of espresso in it.
13:23
Very cool. What are you serving today?
13:26
Today I'm serving the Mexico cheapest the.
13:29
Cool. I'll take the washed and there
13:31
Guatemala hula tango, which has got a nice really good smooth
13:38
flavor with a slight malic acid and some and the Mexico's got a
13:43
nice honey in pear. The way I roasted it it's kind
13:45
of light a little bit more on the medium side so bring really
13:48
brings out more of the honey for that Mexico coffee.
13:51
So it's it's been really nice. Yeah, my name is Lily, or little
13:55
coffee geek on social media and everything.
13:57
And I do coffee roasting and production consulting, so I kind
14:01
of help. Those smaller roasters.
14:03
Improve their roasts, improve their blends, and just kind of
14:06
be more efficient with their processes.
14:09
And when you are on your way here today or tomorrow, let's
14:12
say. You stop and you get a cup of
14:14
coffee somewhere. What do you order?
14:16
Ooh, that's tough. If it's somewhere I've never
14:18
tried before, I'll usually go for a pour over if they do pour
14:21
overs, but if they only do bash brew then I do a cap.
14:28
All of the interviews on today's show were held next to the
14:30
Hassaya Coffee source booth except for one.
14:34
In the next one you'll notice a change in the background audio
14:37
at the Convention Center. It was mid afternoon on day one
14:41
when I made my way over to the Mill City Roaster Truck, which
14:44
was pretty cool. I was really excited to see a
14:47
few comfortable chairs in the back where I could take a quick
14:50
break. I planned on maybe even sneaking
14:53
in a nap, but instead I met Mill City's lead Roaster, who is also
14:57
a member of the Mill City Education team.
15:01
Yeah, my name is Bryant Banker Scannell here at Coffee Fest
15:06
with Mill City Roasters and with the Education team.
15:11
As a lead roaster at Mill City Roasters.
15:13
Very cool. And then when you are, when you
15:16
are on your way here today for example, and you probably stop
15:18
to get coffee, what do you normally order?
15:21
Normally order is. Probably just like.
15:24
A cup of drip, solid cup of drip.
15:26
And you know, if they're doing a Cortado or Gibraltar, whatever,
15:31
they're. Calling it these days I will
15:33
take. That something?
15:34
A nice dense espresso beverage and a nice cup of gel.
15:39
I'm going to put you on the spot for one more question.
15:41
Bring it on. What sets Mill City apart?
15:44
That's Mill City apart. I mean, really the biggest thing
15:46
is just like an emphasis on education.
15:49
You know we. Really believe that education
15:51
behind roasting is? Kind of a staple.
15:54
In helping people move the needle to better tasting coffee.
15:58
Out of the roaster and overall just.
16:01
Coffee should be fun. So really trying to break down
16:03
those walls. And marry the idea of like.
16:06
Sensory analysis and like education about how to taste.
16:09
Coffee, so that. You can make improvements in
16:12
your roasting because you can't hit a target you can't taste.
16:18
I started day two of Coffee Fest by interviewing Double J.
16:22
He's a coffee lifer, coowner of Black Rabbit Service, a coffee
16:26
equipment supply and repair company, and the Face of Coffee
16:29
Break, a new coffee television show.
16:32
From there it was back to the Hassaya Coffee Source booth to
16:36
meet a bunch more new coffee people.
16:38
So. All I need to know is what your
16:40
name is, who you're working for here at Coffee Fest?
16:43
And why do you love coffee? Yep.
16:45
My name is Double J I'm with Black Rabbit Service and I Why
16:50
do I love coffee? Was that one of the questions?
16:52
Yeah, that's the first question. Why do I love coffee?
16:54
I don't. I've been doing it since I was a
16:56
kid. My My family owned a coffee shop
16:58
when I was a kid. And so I.
16:59
Sort of grew up in it and it's supported my family.
17:04
For two generations now. Wow, that's cool.
17:07
So then when you go to a coffee shop, I assume you have high
17:09
expectations, but what would you order?
17:13
At a new place to you. What's my my go to drink?
17:16
I usually get a shot of espresso and something else.
17:19
Like I like to pick something off the specialty menu or, you
17:23
know, if they're doing something interesting, I like to to to try
17:26
that. Very cool.
17:28
And how can people find Black Rabbit service if they're not
17:31
here? Sure.
17:32
Black Rabbit service.com. We do equipment, service, Sales
17:37
Tech. Support all that good stuff, so
17:38
we're based. In Pacific Northwest and
17:40
Southern California. And we can help you out wherever
17:44
you are. Very cool.
17:46
That's it. Cool.
17:48
My name is Nick. I roast with legal speed, coffee
17:51
and convenience. We've been around for about 6
17:54
years now and what I love about coffee, honestly, is the
17:58
community. That's what I like.
18:00
I like. The people that we've met and
18:04
and I still, even though we roast, I still love going to my
18:06
local shop every morning and sitting and talking to people,
18:10
talking to the baristas, talking to the owners of the cafes,
18:13
that's my favorite part. When you show up at that shop,
18:16
what do you order? So the local shop to me where I
18:19
walk my dog every morning is called Play Coffee.
18:21
And my favorite thing they do there is an espresso tonic that
18:24
has like a kind of there's some bitters involved, some orange
18:27
zest involved. It's real nice.
18:31
My name is Frank Shipani and my coffee company's name is 3 Hats
18:35
Coffee. OK, but your logo only has one
18:38
hat, yes? Why?
18:40
Well, at the markets when I meet my customers, I wear fedoras and
18:46
it was a little bit of emblematic there, but the name
18:48
is called 3 Hats because when I originally started, I set out to
18:52
do this project essentially on my own.
18:55
I was roasting, selling. Bagging stuff online orders,
18:59
literally everything on the sun. I was just kind of doing it and
19:03
I wanted it to be almost as like a an inspiration for other
19:07
people to essentially say like, you know, if when you want to
19:10
start something up, you just have to have a lot of Britain
19:11
determination and do it. And I think having a good cup of
19:14
coffee to get you started to do those things is, you know, a
19:18
nice pair to the to the brand. If I said you had to say
19:22
something nice about Josea Coffee Source, what would it be?
19:26
Well, for starters, the the people at his CIA are fantastic
19:30
and when I moved out to California, I'm originally from
19:34
New York. The the Sierra Brothers put me
19:36
under their wing and really helped expedite my my learning
19:39
curve for the back end of coffee, coffee industry.
19:42
They gave me like roasting fundamentals and kind of helped
19:46
me navigate everything. So for someone who has no food
19:49
and beverage experience and just coming in.
19:51
They really set me up for success and I'm super grateful
19:56
for them to be a part of my my company's journey.
20:00
And you know, that's why I I stand committed to them and they
20:04
also source fantastic coffee. I mean, it's just ridiculously
20:07
good. So you didn't even have to do
20:09
it, you. You wanted to do that?
20:10
Well, they helped. Take that hat off my head.
20:12
There you go. One less hat.
20:14
Yeah. That was one less.
20:16
Hat For sure? Where can people find 3 hats?
20:19
Coffee Company. You can find me at a local
20:21
farmers. Market on in Orange County or LA
20:24
County, or if that's too far out of reach, you can find me at
20:27
threehatscoffee.com. And three is spelt out, not the
20:31
number 3. My name is Leela's Hot.
20:36
My coffee company is True Love Coffee Company.
20:39
Very cool. And what do you love about
20:41
coffee, Lee? Oh, the ritual.
20:43
Waking up, brewing it, roasting it just a slower pace at.
20:48
Off coffee. Offers If you're not going to
20:51
brew your own and you go somewhere you stop on the side
20:53
of the road at a coffee stand. What would you order for
20:56
yourself? I love filter coffee, filter
20:59
coffee, espressos. And mostly filter coffee.
21:03
And where can we find true love coffee?
21:05
Daydream Squirrel Product, Social and online at True Love.
21:10
Coffee.co Perfect. We'll check that out.
21:14
Cool. Thank you.
21:17
So I'm Andrew from Inflection Point Coffee in San Diego, CA.
21:21
And what do you love about coffee?
21:25
It it it always starts a conversation like, I I can't
21:28
tell you. Like people, they just want to
21:29
talk about their coffee. They want to talk about your
21:32
coffee. They want to talk how they brew
21:34
their coffee, how it's processed.
21:37
It's it's a conversation starter like nothing else.
21:40
I just, I love that about coffee.
21:41
It builds community. Well, I know you've been
21:43
growing. If I want to try some good
21:45
coffee, as your tshirt said, where can I find inflection?
21:49
All right, so we're in, Forbes. Farmers markets.
21:51
Around San Diego can find us at the Mira Mesa Market, the
21:54
Mission Valley Market, the La Jolla Open Air Market.
21:57
Or in the Leucadia. Farmers market up in Encinitas
22:01
and online. And online?
22:03
All right. The Internet.
22:04
Yes, that too. Excellent.
22:09
Super easy. OK, never done it before, so now
22:13
I'm all like, jittery. I'm ready.
22:15
All you got to do is let us know what your name is and the name
22:17
of your company, and it's a really interesting company.
22:20
So what is it that you do? Sure.
22:22
My name is Matthew Bryce. I own 7 Sleepers coffee labs and
22:26
we train people who love coffee, who buy coffee in their local
22:29
coffee shops, how to make it at home.
22:32
We try and get it into the places where you work and the
22:35
places where you love to drink your coffee.
22:38
Very cool. And when you drink coffee, you
22:40
stop at a shop somewhere in the world.
22:43
What is it that you're going to order?
22:45
Usually black coffee. I love coffee of all varieties,
22:49
but usually a black cup of coffee, espresso, occasionally a
22:52
cappuccino. Perfect.
22:54
That's. It awesome.
22:56
Oh, you know what? Let's wait.
22:57
Also, before I forget, how can people find out more about 7
23:01
sleepers? That's a good question right
23:05
now. Right now, we're just on
23:08
Instagram. And then I have like a a a
23:11
business phone number and things like that.
23:13
But Instagram is the best way I think.
23:14
So Instagram at 7 Sleepers Coffee labs.
23:18
Uh. My name is Meg Le Vu and our
23:23
company is Black City Coffee and why do you love coffee?
23:28
I love coffee for the self reflection of it all.
23:33
That's a new one. I mean, I know there's all the
23:36
obvious ones, but uh. I think what surprised me about
23:40
coffee when I got into coffee was like how much it taught me
23:43
about me. And I was like, what?
23:45
Why? I was a little, like, perturbed
23:49
about it too, you know? That's why am I learning about
23:52
me? That's a really interesting take
23:55
on it. I have not heard that before.
23:57
Today at Coffee Fest you are serving coffee at the Say a
24:00
Coffee Source booth. What are you serving and why did
24:04
you choose to serve this one? Yeah, I came to.
24:07
It was actually a really hard decision.
24:08
I was like, maybe I'll make a cool blend.
24:11
And my ego was was there and I was like, maybe I can make
24:14
something cool out of something that's not cool, right?
24:17
For me. And then I was like, it didn't
24:19
turn out good. And I blogged about it and I
24:23
told the world about it and I was like, you know what?
24:25
I I just can't serve it, 'cause I don't love it.
24:29
I don't love it versus like I'll buy moments where I'm like, I'm
24:33
just, I'm just gonna do. What I do like, I don't know.
24:37
I found like more truth there. And it's always a reflection of
24:42
me at the end of the day. And so I'm like, why am I not
24:45
serving something that I love, that I always love?
24:48
It's okay if they don't love it and be prepared for that if they
24:52
don't love it. And I was just going through
24:54
this whole like thing personally and then I'll talk about it on
24:57
camera, which is nice because it's like going to therapy.
25:00
That is free except for all the equipment and all the stuff and
25:04
the coffee that you. Those are the.
25:06
Those are the hidden fees. Yeah, yeah, yeah.
25:08
But for me, I was like, I got to serve something that I love.
25:11
I've always looked. I know it would be a challenge
25:13
to roast as well. And it took me four tries to get
25:16
this one. So I've got my roasted sperm
25:18
right here for everyone to see. And it's not standard, which I
25:22
love that too. I'm like, you know what?
25:24
It tastes good. And that's what it is not that's
25:27
the number. And and then try to make the
25:28
coffee. Yeah, so like for me, it's
25:31
always a a window into self reflection and essence of life,
25:38
really to me. And I would keep that on the
25:42
download, but like, I'll have these moments for me and I'm
25:46
like, cool. And then I'll, I get to share it
25:48
and they get to drink it and that's cool.
25:50
But for me, I've gone through all this stuff but I don't get
25:54
to tell anybody about. And that's that's why I left
25:59
coffee. Very cool.
25:59
When you stop at a coffee shop somewhere out in the world just
26:02
exploring, what do you order? I get a usually Americano or I
26:08
get a pour over. I get their most basic cup
26:11
because I want to see on a basic level what, what what you got
26:15
going on. Because I don't want anything at
26:17
don't hide anything from me because I feel like that's kind
26:19
of how I am. Like with the channel, I'm
26:22
always like this is what I do with I have no agenda.
26:25
This is just what I do. And so I want to.
26:27
When I go to coffee shop, I want to see that if if possible,
26:32
where can people find your coffee or find your channel?
26:35
How do they find out what it is that you do?
26:38
Yeah, we're on YouTube and it's Black City Coffee Roasters.
26:42
And you'll see me there with my face everywhere, making mistakes
26:46
and documenting it all. And we're on Instagram.
26:49
I'm always there too. Very active in the DM's and
26:53
we're Black City Coffee Roasters.
26:54
It's BLK City Roaster. As you can tell, it was a busy
27:10
weekend. Some key takeaways.
27:12
Coffee is an endless rabbit hole in which there are a multitude
27:16
of meandering paths that lead in and out of the craft coffee
27:19
community. I learned that people don't seem
27:22
to mind talking to a stranger as long as he's holding a
27:25
microphone. And if you're looking to be
27:27
immersed in the world of coffee really quickly, an industry
27:31
convention isn't a bad way to go.
27:34
And if you can't make it to one, just go to roastwestcoast.com.
27:38
It's like the internet's version of the convention.
27:40
A special thank you to Golden Lantern Coffee Roasters Thoughts
27:44
and Processed Coffee, Forged Coffee and Black City Coffee for
27:48
providing some great coffee prizes for our guests, the Beans
27:51
Coffee Contest at the Hosea Booth and to all the lovely
27:55
people who spent a few minutes chatting with this bearded
27:57
coffee podcaster, it was a pleasure.
28:01
Finally, to Jared and Luke Hales, I just have to say you
28:05
were excellent booth hosts and getting a chance to talk to so
28:09
many of your clients to hear the stories of why they view you as
28:12
a partner and how you've gone out of your way to guide when
28:15
asked, made me proud that you've chosen this podcast to partner
28:18
with. Also, thanks for the fine pint
28:21
of beer that everywhere beer after the show that was
28:25
definitely needed. If you're listening and thinking
28:28
about getting into coffee roasting, or you already are a
28:30
home roaster or commercial roaster, head to say,
28:34
acoffee.com to learn more about the company and about the green
28:37
coffee they offer. Along with the say a coffee, we
28:41
have a ton of great coffee partners which include our
28:44
coffee people presenting sponsor Roast, our coffee packaging, and
28:48
Ignite Coffee Company Berea Coffee K Porn Coffee Importers
28:52
Joe. It was great to see you at the
28:53
show. Zumbar Coffee and Tea Ascent
28:56
Coffee Roasters. Most are Coffee Company Steady
28:59
State Coffee Roasting, San Franciscan roaster Company
29:02
Crossings Coffee, Acento Coffee Roasters, Camp Coffee Company
29:07
Civets, Roasting Machines, First Light Coffee Whiskey and Coffee
29:11
Cycle Roasting. Chris O'Brien, the owner and
29:14
head roaster of Coffee Cycle Roasting, is my collaborator and
29:18
coffee expert on the Coffee Smarter Podcast if you're trying
29:22
to brew a better cup of coffee at home.
29:24
You should go listen to that show too.
29:26
Find it on roastwestcoast.com or wherever you're listening to
29:31
this show. Just search coffee smarter if
29:34
you find yourself on our website, roastwestcoast.com I
29:38
think that's the fifth time I've said it in this episode.
29:41
Sign up for the newsletter so you don't miss any of these
29:44
podcasts. This show is part of the Roast
29:47
West Coast Coffee Network and this episode is what has been
29:52
written, produced and recorded by me, Ryan Wu.
29:55
Please always tip your baristas and be sure to drink good
29:59
coffee.