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The Espresso Round: Coffeewomple · Coffee People Podcast

• 0:15
  Really. So I saved this yellow honey for
• 0:19
  this show today because I was really kind of cranking through
• 0:21
  the coffee there for a bit. I was trying to like really
• 0:24
  figure it out and all of a sudden I realized I was making
• 0:26
  six coffees every morning. And I also shared some of it
• 0:32
  with some other local roasters that I have coffee with on a
• 0:34
  regular basis. So, but I save this.
• 0:37
  I just opened it today and brewed it up for the show.
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  And I think it might be one of the first times Costa Rica
• 0:45
  yellow honey that I feel like I got it right on the first try.
• 0:49
  Like. I get AB60 in my everything just
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  it tasted like as I was. We were chatting for the Coffee
• 0:56
  People interview, I was thinking to myself, oh this is like quite
• 0:59
  a lovely cup of coffee, so cheers to you.
• 1:02
  The other ones have been lovely too, and I do.
• 1:06
  I love this package, like the design of the package, the
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  bottom notwithstanding, but the package itself is just such a
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  cool design. I was really pumped about it.
• 1:14
  Yeah, my dad did that. He's in.
• 1:16
  Mark does marketing stuff, so he was able to make a sweet package
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  for us. We leverage all of our.
• 1:22
  Yeah, that's the definitely the thing we missed in the podcast
• 1:24
  was like, you know, we help each other out a lot, but we have an
• 1:28
  amazing support system of friends and family and like,
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  your parents are amazing and yeah, everybody around us is a
• 1:37
  Big Brother reason we get to do this kind of silly boondoggle of
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  a business. Speaking of doing things, we're
• 1:43
  back with Nicole Delia and Zach Whitney, the Co owners operators
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  Co everything at Coffee Wampal, a sustainability focused roaster
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  in Minneapolis, MN. I'm wondering if the two of you
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  are ready for a series of arbitrary short answer questions
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  designed to maybe get to know you better that we call the
• 2:00
  Espresso round. Absolutely.
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  I see nods. So the first question is, as I
• 2:06
  know that you have dogs, what are their names and why are they
• 2:08
  awesome? Our dogs are Leica and Nova and
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  they're both got space names. Yeah, as evident by our new
• 2:17
  packaging, we love outer space. And our roast is our blend is
• 2:23
  named after our dog Nova, because she's kind of a coffee
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  colored mutt blend. So it was fitting that our blend
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  was named after her. Yeah, yeah.
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  And Mike is the first dog that the Russians sent to outer
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  space, and she's mostly Siberian Husky.
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  So that's kind of an homage to the first dog that gave it slice
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  for science and space. I love when I hear about Huskies
• 2:49
  that are in the Midwest because I feel they belong there.
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  But then when I see Huskies in apartments here, it makes me sad
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  and I'm like, yeah. Let's yeah, she gets all the
• 2:57
  snow. I mean, right now it stinks, but
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  we're taking her out to Colorado so she gets her snow fixed and
• 3:02
  yeah, she's in her element for sure.
• 3:04
  Colorado that we I know you're going snowboarding, skiing,
• 3:07
  split boarding. You mentioned.
• 3:09
  What is your favorite outdoor activity?
• 3:12
  You could only do one for the rest of your life.
• 3:14
  For the rest of your life. Yeah.
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  From an access point, I guess I would pick biking.
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  If I lived in the mountains, it would be snowboarding or hiking.
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  But since we live in Minnesota, there aren't mountains here, so
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  we have to go find them. Zach, what about you?
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  I guess it would probably be snowboarding.
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  What movie or show do you love but your partner does not?
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  I watch a lot of outdoor YouTube people and I feel like Nicole's
• 3:52
  like. Sometimes it can get so boring.
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  Yes yeah, we merge at the like outdoor documentary about nature
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  that like protect our winters puts on and stuff like that.
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  And then anything political I listen or watch by myself
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  because he has sex. Not interested in hearing about
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  that right now. He might have a better work life
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  balance than you and I. You just mentioned Protect our
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  Winters very coincidentally and organically.
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  That is the show's charity of the month.
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  We're going to be donating money to protect our winters.
• 4:29
  Look for that link in our show newsletter.
• 4:32
  Zach, is roasting coffee more art or science or something else
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  entirely? Yes.
• 4:41
  I would say I would say it's an art and I have had amazing
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  coffee off so little. You know, well, well, I've also,
• 4:52
  you know, you can also get nitpicky with it.
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  There's like that yellow honey has a tiny little window and if
• 4:59
  you miss it, it's it's gone. So it it's art, it's science,
• 5:05
  it's humbling, it's frustrating, it's all the above.
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  It's, I think it's why I enjoy it so much is because it's,
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  well, beans give me a run for their money sometimes.
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  What was the last cup of coffee that made you kind of stop and
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  go, oh, this, This is what I was thinking of when I thought great
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  coffee. The last cup we had, well, we
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  tried a whole bunch of them, but.
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  I think when we were profiling coffee from Ethiopia, we got
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  excited about the the one that like we sent to you and that we
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  picked from, from our coffee standpoint, trying to think the
• 5:48
  last cup. That's been really exciting that
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  I've had in a shop somewhere. Oh, we had a really good lacto
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  ferment from our friend Justin up at Almanac Coffee in Duluth.
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  I I quite enjoyed that cup. I had never had a lacto ferment
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  coffee and so that was a new experience for me that I quite
• 6:06
  enjoyed. What's a piece of advice, not
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  necessarily coffee related, that is stuck with you or that you
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  use in your daily kind of survival?
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  It was something Steve Green at Mill City said, and he said
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  search for something good in every cup of coffee because the
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  coffee all goes through the same journey.
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  It's all grown, mostly hand picked unless you're out of
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  Brazil, but that you know, whether it's Folgers or the most
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  expensive coffee you've ever had, there's so many people
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  involved, so search for something good in every cup.
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  I've always really tried to carry that no matter what I'm
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  tasting so. Yeah, 'cause it's easy to pick
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  out like the things that you're supposed to do, defects and
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  things that you don't like about the cup, right?
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  But there's also that, yeah, perspective of there's a lot of
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  love and effort that goes into every cup of coffee that I think
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  is good perspective. We'll close out our espresso
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  round. This is a question I've asked
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  other people, but I think is specifically applicable to the
• 7:07
  two of you. Do you believe in aliens, and if
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  so, do you think they're coming to visit anytime soon?
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  If they're not already here, Ryan.
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  No, I don't. I guess I'm agnostic about
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  aliens. I'm not completely atheist.
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  I don't think they don't believe.
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  I'm just, you know, I'm. I'm open to the idea.
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  I'm just not sure. What do you think?
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  So. Absolutely, absolutely 100%
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  aliens. I feel like we really know you
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  now and we understand who you are as people.
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  Congratulations on surviving the espresso round in for starting a
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  company and doing something that is challenging and learning
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  every single day. I'm assuming what that next
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  challenge is going to be in getting past it.
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  If for anyone listening, please check out our full Coffee People
• 7:56
  podcast interview with with Nicole and Zach.
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  You'll find it in your feed. You'll find it online at
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  roastwestcoast.com. Links to coffeewomple.com and
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  their Instagram and all that other fun stuff in the show
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  notes. Thanks Nicole and Zach for being
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  here. Thank you.
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  Thanks for having us. Perfect.
• 8:36
  The.