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Roast! West Coast Classics: Brewing and Drinking Vessel Impacts on Flavor · Coffee People Podcast

0:09
Good morning everyone. I'm Ryan Walt.
0:11
And this is another edition of the roast West Coast coffee,
0:14
podcast Classics Edition. This is volume 6 already.
0:18
And the last of the classics episodes, welcome to the show.
0:23
I know I just said that this is the last coffee Classics
0:26
episode, but I don't want you to be sad because that means two
0:29
weeks from now. Now, I'll be dropping the very
0:31
first official episodes of season 4 featuring, Danny
0:34
Riggins of Altria coffee and tea Danny.
0:37
And I talked about coffee, of course, but we also get a little
0:40
deeper into the mental health needs of entrepreneurs and we
0:43
learn a lot more about her journey forward through coffee.
0:46
In the meantime. I obviously don't want to leave
0:49
you without any coffee content. So I've been re-airing some of
0:53
our classic coffee smarter education shorts from the first
0:56
few seasons. Today you're going to hear
0:58
series simran Khalsa, the executive director of coffee at
1:02
lofty, coffee company. Based in Encinitas, California,
1:05
talk about the impacts on Flavor that are brewing and drinking
1:08
vessels. Have if you want to catch up
1:11
before we start season for go back and listen to all of the
1:14
roast West Coast coffee, smarter and interview episodes, you can
1:18
do that from the beginning on your favorite podcast platform.
1:22
If you've been enjoying any part of the first three seasons of
1:25
the show, please rate and review.
1:27
Those Stars your reviews. They actually really help other
1:30
people find the show. So thank you for doing.
1:32
So you can also head to roast westcoast.com to stream all of
1:37
the episodes, read the coffee newsletter and if you feel so
1:41
inclined, subscribe for free or choose to pay for a monthly or
1:45
annual subscription for right now, let's get into it.
1:49
I'm going to fill my coffee mug up with most, your coffees ghost
1:52
bear blend, which is promising me notes of dark chocolate,
1:55
stone fruit and caramelized sugar.
1:57
I'll let you know how it goes and I hope your mug is full too,
2:01
because it is time for the roast West Coast coffee podcast.
2:05
Classics Edition volume 6, So Siri executive director of
2:30
lofty coffee, which I like saying because it sounds such a
2:33
cool position. Even though I, I've asked you
2:35
what it means before, and you've told me, but I just like, saying
2:38
executive director because it makes me feel important by
2:40
association with you sweet. Welcome back to the roast West
2:44
Coast podcast and our coffee smarter series.
2:47
Thank you again for helping us all get a little coffee smarter
2:50
today. And I want to start off with one
2:53
quick question, which is, if you could only drink one, just one
2:57
of your own lofty coffee core coffees for the rest of your
3:01
life, which one would it be? That is a really good question
3:08
and a very hard one. So, our core coffees being like
3:12
our coffee Blends. We have our campfire, blend our
3:15
mourning, dove blend our speed blue blend, and are keeping it
3:18
classy blend. And you know what?
3:20
I think I'm gonna have to go with the sweet blue blend switch
3:24
that typically. Yeah, it's a natural Ethiopian,
3:28
and throughout the year will switch off to either washed or
3:32
Central or South American coffee.
3:34
He and it's such a versatile. Sweet, delicious coffee that you
3:38
can make an arrow press. You can make an espresso, you
3:41
can do a french press, and it's super nuanced and sweet and
3:44
delicious. So I'd have to go with that one.
3:46
That's a good question. Ryan.
3:49
Thank you. It was a leading question
3:50
because now that we have the blend, the sweet blue that
3:54
you're going to drink for the rest of your life.
3:55
You need something to brew it in and then something to drink it
3:58
out of like a mug or some sort of liquid holding vessel like a
4:02
chalice or something. I'm assuming in this case.
4:04
Like stranded, and you're a pirate or something.
4:06
So, how does the type of drinking vessel drinking glass
4:11
impact? The taste of that coffee.
4:13
So, for example, if I drink the same coffee, the same sweet blue
4:17
blind out of a glass, out of a ceramic mug, versus a clay.
4:20
One versus like a double wall steel, can't mug.
4:23
You know, how does that impact the taste?
4:25
And also, I mean, the second part of that would be on the
4:28
Brewing side of it. If I brew like in a French press
4:30
versus an arrow press, which in Aeropress is generally more
4:33
plastic, I think Ink than a French press would be glass, or
4:36
steel. You know.
4:37
How does that impact the flavors in the coffee that we're
4:40
getting. Yeah, so I'm going to start with
4:44
the Brewer because I feel like the Brewers going to impact so
4:49
many aspects of the quality of coffee, where the vessel my only
4:53
impact a couple. So for using the sweet blue
4:58
blend and we have a few different Brewing methods,
5:00
there's kind of two main Brewing methods in Brewing filter coffee
5:06
specifically and the first being infusion and the second being
5:11
immersion. So infusion is coffee or water
5:16
being poured through a bed of coffee and a filter to result in
5:20
a brew. Whereas immersion is water and
5:24
coffee immersed with each other, for the length of the Brew time.
5:28
And then filtered out with mesh or metal or What not?
5:33
And those two main Brewing methods are going to heavily
5:37
impact the overall quality of the cup typically an infusion.
5:42
So what again infusion we can think pour over like a V60 or
5:46
academics. This method is going to because
5:49
of that paper filter. Result in a cup that's going to
5:52
be a little bit less solute. Like that has something that has
5:56
less solubles in it or less solids in it because of that
6:00
paper filter. It may have less oil.
6:03
Owls and overall might be a cleaner more delicate cup of
6:06
coffee. I find that like very light
6:10
Nuance coffees shine really nice in that infusion method whereas
6:16
the immersion we can think about like french press and you know,
6:20
there's actually even a hybridized hybrid as you
6:22
mentioned, the Aeropress is it in immersion but then it is then
6:26
pushed through a paper filter. So it's actually one of my
6:30
personal favorite ways of brewing coffee because Get that
6:33
full bodied quality that you would maybe from a French press
6:37
but pushing it through that paper filter, kind of cleans it
6:40
up a little bit. So again.
6:42
Yeah, with that immersion, you're going to get a bit more
6:44
solid. So you might even find like a
6:46
little bit of sludge at the bottom of your coffee.
6:49
I find this cop this way of Brewing compliments like more.
6:54
Maybe a little darker roasted coffee or even coffees that just
6:58
have more like Smooth rounded flavors verse like hi Bryon.
7:03
Right, acidic flavors. So that's kind of the first part
7:06
of that question, where it really depends on what you're
7:10
looking from your coffee. If you like that really big body
7:13
full like textural experience that immersion might be your
7:18
preference. Whereas, if you like something a
7:20
little silkier lighter more delicate, that infusion might be
7:25
another great option. So you mentioned, you're talking
7:28
about the paper filters. I want to just clarify something
7:31
there. I've On the internet.
7:34
So I'm assuming there's some truth to it that the the type of
7:37
paper filter like an unbleached versus a bleached or a white
7:41
versus a brown. You know, like paper filter will
7:43
change. The flavor of the coffee is that
7:46
accurate, or is that just kind of does it?
7:48
Is it enough that you would even notice?
7:50
I mean, is that something that I should think about when I'm
7:52
buying my paper filters like I purchased some paper filters
7:55
that were marketed as being more environmentally friendly, but
7:59
then I've heard that might not be as good for the coffee, you
8:01
know, where does that? Land in the process.
8:04
Yeah. So this is actually a funny
8:06
experiment. I did during my training
8:09
recently, where first thing I would always recommend for,
8:14
like, a single pore over type situation to rinse your paper
8:19
filter. Whether it is a craft Brown, non
8:22
bleached paper filter or if it's a pleated paper filter.
8:25
And by doing that, you're allowing that paper to like,
8:30
first get pretty wet and kind of remove may be any Papery flavor.
8:34
It has the maybe the next time you do a pour-over, do that and
8:37
then just try the water that you bore through during the
8:42
training. I did that to show my trainees
8:45
that like, this actually has a flavor and it tasted like an
8:49
envelope. It tasted like the way when you
8:52
look along the low and actually interesting enough, if anyone
8:57
wants to go and really see this for themselves, there's this
9:02
coffee guy. Guy on YouTube called James,
9:04
Hoffman is his name. And he does a video where he
9:08
tried, he's like cups, all sorts of different flavored paper
9:12
filters. So he soaks the filters and
9:14
water, and then he's blind tasting.
9:17
All the paper or all the papery water and I mean, you're seeing
9:21
someone else do this, but he kind of describes what each
9:25
filter tastes like. And I would say that.
9:28
Each one does have a slightly different flavor but overall,
9:32
yes, It's like all paper filters are typically going to have some
9:36
sort of flavor where some may have less than others.
9:39
And I do think that the consensus is that the bleach
9:43
filters tend to have like a less papery flavor.
9:46
As I mentioned in my training, it kind of had more of like this
9:50
envelope glue flavor verse like a paper flavor, but I do think
9:56
that pre-wet could help avoid any flavors getting into your
10:00
Coffee brew. I honestly, Just a little bit.
10:03
When you said licking an envelope, I think after covid,
10:07
the idea that's I would buy something in a store and just
10:10
put my mouth on, it seems like the most insane thing I've ever
10:13
heard in my life, like we used to just lick glue for like to
10:18
mail a bill or something. That like really we didn't even
10:20
care about that is just I'm honestly shaking like just
10:24
thinking about it. So it sounds like you despite
10:29
the fact that the paper has a little flavor, it sounds like
10:32
you're you're So to the Aeropress which is both
10:34
immersion and pushing through that filter.
10:37
And so we're not looking at this as a situation where like you're
10:41
going to get a bad coffee. If you do this method of that
10:44
method, it's just going to be something to be aware of.
10:46
Yeah and I think it's coffee is so personal and we all I'm sure.
10:51
Like we could all probably look back and find like some memory
10:56
of like the first time we had coffee and it like changed our
10:59
lives. At least I can and And I think,
11:03
like, throughout life like preference just gets, we learn
11:08
our preferences and I like to teach and share my stories about
11:14
coffee as like, this is my preference and you probably have
11:17
a totally different preference and that's really interesting
11:20
and cool. And let's talk about it and
11:23
like, what about a full immersion?
11:25
Do you like, what about a infusion?
11:27
Do you like like what about these hybrid methods?
11:29
Do you like? And I just think that's so
11:32
interesting. Scene.
11:33
And it's like it's just awesome and I can I like as I said I
11:39
really am love the Aeropress. I think it's it.
11:44
I like a French press that has that full body but I'm not
11:47
always looking for like that viscosity.
11:51
Hmm. And so I do think especially
11:54
with a lighter cup of coffee like even today, I had this
11:59
natural Ethiopian from this roaster Are called lot 61 and
12:05
it's super light and I made it on the Aeropress today and it
12:10
has a full body but because of that paper filter, I'm getting a
12:12
lot more of those like nuanced really light flavors, like not
12:16
it has like a Malik acidity with like mango and red currants,
12:20
where you might lose some of those flavors.
12:23
If you did it just in a French press but then if you have a
12:27
coffee that's like a bit darker, roasted maybe kind of OneNote,
12:32
single note. A French press like really
12:35
brings out those really nice qualities of a darker roast
12:37
coffee. So sure.
12:40
And it's interesting because I'm just liking, I'm just engage.
12:45
I'm listening. I'm actually thinking about how
12:47
I have a couple of coffees. I try a lot of different coffees
12:50
but I have a couple that I just kind of keep around all the
12:52
time. So, like, when I wake up, I
12:53
don't to think about it. Like I know how I like them and
12:57
zoom bars. Hummingbird, roast is one that I
12:59
drink as a French, press a lot. And yeah.
13:03
Steady state has their space traveler kind of their house
13:05
coffee, which I make more as a Chemex, or a pour-over.
13:08
And this last weekend I went camping and I brought the space
13:12
traveler along, but I only had the French Press with me and so,
13:15
I made it that way, and it was a totally different coffee.
13:18
In my, my opinion. I kind of like it kind of threw
13:21
me. Like not that.
13:21
I didn't enjoy it, but it just was like, this is not what I was
13:24
expecting at all. And I just hadn't done that,
13:26
that transition. And then, so then I, when I came
13:29
home, I was like, well, I'm gonna try the zoom bar one, as
13:32
like a chemical See if that's different and that took me down
13:34
like this whole rabbit hole, but, but it really was
13:37
interesting. That's kind of what I've been
13:38
thinking about. What you were talking about the
13:40
Aeropress there. I think a good way to close.
13:42
This week's episode is to ask you based on all of what we just
13:45
talked about. What's your opinion on like the
13:48
Keurig coffee maker and how that affects your flavor.
13:52
Yeah, that's a great question. I have some experience with the
13:57
Keurig. My grandma has one's life.
13:58
I'm Iver over at her place having breakfast or something.
14:01
I will enjoy. A cup of Keurig, I think I do
14:06
think. It's incredibly wasteful.
14:11
It is so wasteful. It is the wasteful.
14:15
And so like that's my big dick about it.
14:19
I would say again coffee. So personal and and everyone has
14:23
a preference. And if someone's preference is
14:26
convenience and user-friendly, I I think that's great.
14:33
I think in coffee and like working in the coffee industry.
14:36
I'm constantly thinking How can we be a bit more quote, unquote
14:42
sustainable, or a little bit more conscious about the ways
14:46
that we're producing? So for me again the Keurigs,
14:49
like dang, that's just so much just extract being thrown out.
14:53
I do know that there's like, these, like reusable Keurig.
14:56
Yeah, I've had, I'm not sure how I'd like Curious with the times
15:03
I've used Keurig it Bruce so quickly that for like a lighter
15:06
more specialty coffee. Roast.
15:10
I wonder if it's going to be as good as like, maybe these like
15:13
darker kind of things that you get when you just like, go to
15:16
the grocery store, that just extract really quickly.
15:20
Overall, I would say you're probably drinking pretty under
15:23
extracted, coffee from a Keurig. And I also, I think like, I love
15:30
calf coffee, and I need coffee in the morning and if there's a
15:33
Keurig, I'm going to use it and it's fine.
15:36
Like I I am pretty. I'm Be flexible about where my
15:40
coffee comes from. You know, like I'm a sucker for
15:43
a good cup of diner coffee that's been sitting on that
15:46
warmer for an hour and a half. I love that.
15:50
And you know, if I'm ever are traveling, I'll drink the
15:54
flight, the airplane coffee, I do think there's there may be
15:58
other options that are convenient and maybe a little
16:01
less wasteful. So that's my thought on Keurig,
16:04
the best of the best coffee is the coffee.
16:06
That's in front of you in the moment.
16:08
Totally, yes, for the most part and I, I know you were right.
16:13
I know you were looking to wrap this up, but did you want to
16:15
talk about the cups at all? Because I do.
16:18
Ya thoughts on different types of cups as well.
16:21
Yeah, let's do it. What are those thoughts?
16:25
Yeah. Oh, my big.
16:29
So I'll start with what I love. I love a ceramic cup.
16:34
I just think a ceramic cup particular guy heavy.
16:38
Ceramic cup is my preferred way to drink coffee.
16:42
There's something about like A heavy cup that I just, I don't
16:49
know. I just love it.
16:50
I also particularly love the handmade ceramic cup.
16:56
There's something, I think, like with that the heaviness is that
17:00
it's like warm, but it's not too hot.
17:01
So you can like, hold it. And I are one of my favorite
17:05
mugs is actually this ceramic mug that my brother made in like
17:09
high school and it's like by no means perfect.
17:12
There's like little cracks in it but there's just something very
17:15
Hurting holding it. And I would say, like, if I were
17:18
going to a coffee shop, that's like one of my I love.
17:21
Like, when you just get a nice handmade ceramic and typically
17:25
like a glazed ceramic, whereas then you go down.
17:28
And you mentioned earlier, there's like, like a clay, maybe
17:32
unglazed. Ceramic.
17:34
I've had Some coffee out of those.
17:37
One thing that I don't love about them is like, them out
17:40
experience of like, showing your mouth touches like the rough
17:44
Edge Timmy. Looks like, it's like a rough
17:49
Edge to me. It's sort of, like, takes away
17:52
from maybe the like tactile experience a coffee has to
17:56
offer. We're like, with a glaze cup, it
17:58
kind of just like, it's all about the coffee and then my
18:02
least favorite, I would say and is probably the actually one of
18:05
the most you Is maybe a lot of your listeners use.
18:08
This is like the double-walled steel cup and why?
18:13
That's not my favorite is because I almost think it keeps
18:16
the coffee to hot where I personally like to enjoy a cup
18:21
of coffee from when it's hot too.
18:23
Like, when it's room temperature to, when it's cold, like I'm
18:26
drinking a cup of coffee right now.
18:27
It's ice cold at this point and I still love it and it tastes
18:30
great. And I just feel like with the
18:33
steal like mirror, Hydro floss mugs, it just keeps it way too
18:39
hot and either I don't end up drinking the coffee or I end up
18:45
having to wait a very long time until I can like actually start
18:48
drinking it. So those are some of my thoughts
18:51
on cups. I think.
18:52
Also, one of my least favorite would be a paper cup.
18:54
I think, especially one with a lid.
18:56
I think coffee is. So not only, is it a like a
19:00
taste and a tactile experience, but it's also very much like an
19:04
aromatic experience, And if you're kind of don't have that,
19:08
that space in the cup to actually smell the coffee while
19:11
you're drinking it. I think you're losing a bit of
19:14
what that coffee has to offer as for like a beverage experience.
19:19
Yeah. One of my favorite things about
19:21
coffee is actually not even the drinking part.
19:24
It's the first time I opened the bag and that's smell kind of
19:27
comes out and I always liked especially now with like the
19:30
little pull tabs or whatever on the vacuum sealed bag.
19:34
I'll pull that and I'll like have it like right?
19:36
Up to my face, ready? And then I'll smell it.
19:38
Like, I did it this morning. I have a pandu Panama that I
19:40
open this morning and I ripped it open.
19:43
I smelled it. I was like, oh my God, it's like
19:45
gummy bear candies or something. And I like, ran over to where my
19:48
wife was still asleep in bed and I'm like, smell this and I'm
19:51
shoving her face and she's like, just leave me the F alone like
19:54
sleep, but I just love that part of it, that's smell of it.
19:58
And, and how that can really impact, how much I enjoy a cup
20:02
of coffee. I'm action in the same, same
20:05
vein. You wear.
20:07
I love the idea of the double-wall steel and I have a
20:10
bunch of them. I even had some that have like,
20:12
my logo on a company and I have one sitting here to, I actually
20:17
have like this like 1980s Bird Rock mug that I found in a yard
20:21
somewhere. And then I have like this double
20:24
wall, steel Mizu one from coffee cycle, or mere one from coffee
20:27
cycle. But I'm using that kind of, as
20:29
like, my backup, like I made this coffee, and I want to keep
20:32
it warm enough and it'll still be the same temperature now,
20:35
like, Like 40 minutes later than when I made it and so I can then
20:39
pour into my cup and let it naturally cool down.
20:41
But I find that if I just like your crap kind of.
20:45
Yeah, you know and it's what I use if I'm out camping or
20:48
something and I'm like, setting it down and there's winds, cold
20:51
or whatever at the beach. But even then like it kind of
20:55
feels like just a, it's like the difference like in design
20:59
between warm and cool tones. It's kind of like a the clay
21:02
feels like it's this warm kind of flavor and everything is kind
21:05
of Blowing out and warm. And then the steel to me feels
21:09
like it's a little bit cooler and kind of tamping down maybe
21:12
some of that and that could just be mental or emotional.
21:15
I don't really know but it's just a really interesting thing
21:18
and they are so popular now and I think a lot of it is because
21:22
of that heat component, you know like especially with take out
21:25
like if I'm getting it to take out and I'm going to work, I'm
21:28
going to somewhere. I'm running errands or as in the
21:30
car or wherever I think it's nice that that coffee can be hot
21:34
but this is my own little Tell advice to anyone listening,
21:37
which is, is that if it's a really good coffee, it won't
21:39
matter if it's clear room temperature and it worth its
21:42
cooldown like on its own, it'll still taste good.
21:44
It'll just be a different temperature.
21:46
And sometimes actually find as a coffee cools, it actually brings
21:50
out different qualities of the coffee, and the flavor can kind
21:53
of change a little bit, which, again, I for a drinking
21:57
experience. I think that's really cool and
21:59
really unique to coffee because you are drinking it from like
22:03
very hot to cold. And As we're talking actually
22:07
Tim I'm just thinking like again my own personal experience and
22:11
love for coffee. Like I think the majority of
22:14
coffee consumers are probably grab and go drinking this coffee
22:19
in the car or on doing my errands or just getting my
22:23
caffeine where I think about my own personal relationship with
22:27
it, and how the overall experience is so important to
22:32
the point where sometimes, even if I have that mirror, a mug of
22:36
coffee in my car and I'm like, doing an errand sometimes.
22:40
I don't even drink it. I'm like really realizing like,
22:44
maybe I'll just take a couple sips but for me that moment of
22:49
sitting down or even when I'm at work, if I'm like standing up
22:52
and getting my pars ready for the day or something, like to
22:57
me, it's so much about the rounded overall experience of
23:00
it. And I do think that my personal
23:03
relationship with coffee is not on the go because I get Come
23:06
into work and I'm working in a coffee roaster and and I don't
23:10
have to, that's not my lifestyle.
23:13
My lifestyle is enjoying coffee for what it is in these moments.
23:18
And so, yeah, I just think that's so interesting and I
23:21
think, yeah, there's definitely people out there where their
23:23
preference is to have an extra hot 200 degrees like burning
23:27
their mouth and they love it. And that's how they drink
23:30
coffee. And that in that sense, they
23:32
might prefer the mirror mug. Now, I'm just like, Like off on
23:36
this whole this whole hot. Dang I'm gonna tell you this
23:38
quick story before we go, which has nothing to do with coffee at
23:42
all. And everything to do with the
23:43
temperature of soup which is I when I used to be a waiter and I
23:48
was at this this breakfast place and this woman would come in
23:51
every week and I like 9:00 a.m. she would order soup and it was
23:54
always is it was like that diner coffee, right?
23:56
It was soup that had been like left in the soup thing, you know
23:59
overnight it was a 24-hour type of Diner and so I would bring
24:04
her out this hot 500 Degrees To and she would take a sip and
24:07
she'd send it back and say it's not hot enough and put it in
24:10
microwave at bring it back. It still won't be hot enough and
24:13
it was like this every week week after week after week and it was
24:16
never hot enough. She always left unhappy and I
24:18
finally kind of cracked 11 Sunday morning and I and I gave
24:23
her soup. I feel like the third time and
24:25
she said it wasn't hot enough and I said there's literally no
24:27
way it can get any hotter, I have put it, it was already hot,
24:32
and then I microwaved it for 20 minutes.
24:34
This is the hottest soup. That Just on the face of the
24:37
Earth, but there's nothing hotter than this except for
24:39
maybe lava. And she just looked at me and
24:41
she goes, oh, okay. Well, thank you then and I kind
24:44
of was just like in shock. Like, that's all it took.
24:45
I could have done this so long ago and then I asked her.
24:48
Why is it important to you that? It's so hot because I just at
24:51
this point I had to know and she said it was because as she got
24:54
older, she started losing the ability to distinguish flavors
24:58
and tastes and so temperature was really her only gauge of
25:02
food. And she had lost kind of the joy
25:04
of some of the flavors. And she was trying to reach some
25:08
sort of connection with her with her food and that totally
25:10
changed our the dynamic of our relationship.
25:13
Instead of just being this woman who was like, always mad at me
25:16
for not bring your hunting and I started to understand and really
25:18
trying to make an effort to do that.
25:19
And and I wonder about that with coffee.
25:23
I think one of my bigger, not a big fear, this is a very first
25:28
world fear but is I really love eating and drinking, you know,
25:32
food and Beverages and losing that flavor over.
25:36
Time is something I don't take for granted because of that,
25:39
experience of that woman. That's my story about soup.
25:41
Wow, that's a really beautiful story.
25:44
Yeah. No, that's really cool.
25:47
And I think that's again, I've just been in this trainer mode
25:51
for so long and we talked a lot about, you know, serving from
25:54
the heart and like, you know, connecting with people.
25:58
And yeah, when people kind of be like, serving people and being
26:05
served is in, in a way that is very like vulnerable thing.
26:09
And sometimes it's like it can be, especially if you're seeing
26:13
so many people all day, it can be hard sometimes to like, step
26:19
away and see people for individuals and having their own
26:22
life experience. And maybe going through hard
26:24
things or like losing their sense of taste or or just having
26:29
a bad day and just remembering like, maybe may be asking those
26:34
questions of like, Why do you like it this way?
26:37
Or how are you like, really have?
26:39
How are you today? I know we all say we're good.
26:41
But like, how are you like, how can we make your day better?
26:45
Yeah. How can I give this slip to you?
26:48
That's 1,000 degrees. So, yeah, I think that's,
26:53
that's, absolutely beautiful. Thanks for sharing that.
26:56
Oh yeah. Yeah.
26:57
I mean it's just relationship advice in general.
26:59
I have learned after my wife and I have been together like 17
27:02
years now and then coming up on 18 when the show comes out.
27:05
Out. And I've learned that one,
27:07
either. One of us is Snappy or cranky or
27:10
just something says something. You know, maybe not so nice.
27:13
It's generally has nothing to do with the other person and
27:16
everything to do with whatever other emotions were going
27:18
through that day or stress that we're going through that day.
27:21
And and, you know, one of the reasons, excuse me, I feel that
27:25
we've succeeded. This long is because we are able
27:28
to have those moments and not take them.
27:30
So personally anymore, you know, that's something you learn as
27:34
you grow. Yeah.
27:35
And You know, maybe when we were younger, we would have gotten
27:38
into a fight or argument and now it's more of it.
27:40
The reaction is more like, oh, is everything okay, you know,
27:42
like what's going on with you? And it's usually most of the
27:46
time, it's something else. Sometimes it's just me, and I'm
27:49
the, but we figured Siri that was a great episode that kind of
27:56
went all over the place. So I'm really excited for people
27:58
to hear that. And and we should get together
28:02
and talk about coffee again. Sometime soon, I would
28:04
absolutely love that. Thanks Ryan.
28:25
Hey everyone, thank you for checking in to this episode of
28:28
coffee smarter Classics and brushing up on some coffee
28:31
Basics. I love chatting with Syria
28:33
because our conversations tend to wander and then wander some
28:37
more. Siri will be back in season 4 to
28:40
talk more about coffee and life with us.
28:43
Plus she makes some damn fine coffee over at lofty.
28:45
Which I get to enjoy every time I walk down the street to their
28:49
newest Tasting Room in Carlsbad California.
28:51
After listening to this show, I'm guessing you've been
28:54
inspired to make some good coffee at home to thank
28:57
goodness. We have some incredible roaster,
28:59
he's making incredible coffees that help support this program.
29:02
Click the links on roast westcoast.com to place an order
29:05
or find directions to ignite Coffee Roasters, Cafe litter.
29:10
Most your coffee coffee cycle, leap coffee, zoom, bar, coffee,
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and tea Maria:. Coffee camp, coffee company, or
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steady state coffee, roasting don't forget.
29:20
Roast West Coast will be at Camp coffee company in February
29:23
Omicron permitting, mark, your calendars for Saturday morning,
29:28
February 19th from 9:00 to noon, they'll be stickers and great
29:32
coffee, and I'll be chatting with some customers on this
29:34
show. As I test out some new in-person
29:37
equipment. Thank you to Cape Horn coffee.
29:39
And a first light coffee whiskey, for being sponsors of
29:43
the show. They're great advocates for the
29:45
coffee. T.
29:46
Again, you can find all of those Links at roast westcoast.com.
29:50
Thank you for listening everyone.
29:51
This episode of the roast West Coast coffee podcast is was and
29:55
has been written produced and recorded by me.
29:58
Ryan, won't I hope this show is found you happy healthy and with
30:03
at least enough sanity to make it through the day.
30:06
And please always tip your Baristas and be sure to drink
30:10
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