Latest / Coffee People Podcast / Roast! - Chris O'Brien, Coffee Cycle Roasting Part 2/2

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Roast! - Chris O'Brien, Coffee Cycle Roasting Part 2/2 · Coffee People Podcast

0:12
Good morning and welcome back to the roast or West Coast coffee
0:15
podcast. I'm your host, Ryan woulld.
0:18
On this podcast, I interview the coffee Professionals of the West
0:21
Coast. And this is part, two of my
0:24
interview with Chris O'Brien, the founder of coffee cycle.
0:26
Roasting Chris, has been, our resident coffee smarter expert.
0:30
But this was the first time that I've ever gone in depth with him
0:33
and done an interview about his coffee journey.
0:35
In Part. One released.
0:36
A few days ago. We covered his back story,
0:39
including his journey into coffee, and why he decided to
0:43
start roasting coffee at all. In today's interview, we cover
0:46
how connected, the coffee Community is, his burgeoning
0:49
direct relationships with a Costa Rican farm and the support
0:53
he's received from the bicycling community.
0:56
It is unusual for me to interview someone, I know so
0:59
well and I'm glad that I did. I know Chris a lot better than I
1:02
did before and I think we were able to go deeper on some topics
1:06
than we normally do on this show.
1:09
I think that I'll be a better interviewer in the future for
1:11
it. And I suggest you check out part
1:14
one of this interview, which I'll link to in the show notes
1:17
or just had to roast westcoast.com where you'll find
1:19
that interview. And all of the other coffee
1:22
smarter episodes that we've done with Kristin, the past on the
1:25
website, you can subscribe to the podcast newsletter and get
1:28
all of these coffee podcast, sent to you, right in your inbox
1:32
and while you're online, please take a moment to follow at
1:34
Coffee cycle, roasting and at roast West Coast on Instagram.
1:40
At this point, I'm assuming you've got a full mug of coffee
1:43
or perhaps you've picked up a cortado from your nearest coffee
1:46
roaster because it is time for the roast West Coast coffee
1:50
podcast and the continuation of our interview with Chris
1:53
O'Brien, founder and head Roaster at Coffee cycle.
1:57
Roasting So I want to just say before we
2:15
go too much further into the story, which there's still quite
2:18
a bit to go. I think I remember visiting you
2:21
on the side of the road. We had just met I think at that
2:26
point early on, in our friendship.
2:27
But I remember being Impressed at how many cyclists in
2:32
particular, came to visit you in this weird spot, on the side of
2:36
the road, and, I mean bicyclists Spandex and Sunday rides, and
2:40
they kind of made a point to seek you out.
2:44
And I don't want to say, keep you going, but but support you
2:47
as somebody who is passionate about bicyclists and that was
2:50
kind of that community that I saw a building there now, fast
2:53
forward a year and you are rolling into a new location in
2:57
Pacific Beach, and we're talking about community.
2:59
It feels like that Community came with you and then you kept
3:03
adding to it from the surrounding neighborhood.
3:06
Would you say that sounds correct?
3:08
Or am I off base there? No, absolutely.
3:11
And it's actually, I mean it's really humbling to think about
3:15
all the support that I've received over the years, you
3:18
know? And, you know, I talked about it
3:22
and I'm like, oh, you guys are so amazing and people like, oh
3:24
you you get what you put out and I just, I don't like taking.
3:29
Credit for it because it seems very self-aggrandizing and full
3:35
of hubris. But you know, we just hosted a
3:38
ride on Thanksgiving Day up Mount Soledad and it's a it's a
3:45
ride that's been going on for 14 years.
3:46
And we were recently just asked to be the host of it because of
3:50
some changes. And and I looked out of this,
3:54
very large group of cyclists out in front of my shop.
3:57
And there were so many cyclists that had been to my car on the
4:02
side of the road and had been supporting me for years and have
4:05
coffee cycle. Mugs and Tumblers or are selling
4:10
product in our little Makers Market permanent set up in our
4:14
shop or coming to the event were having in December or, you know,
4:18
it's just overwhelming a lot when I think about about that
4:24
support that I've had from cyclists over the years and from
4:27
that community and it's an interesting Community because
4:31
it's not just one Community, it is a bunch of different
4:33
communities. And, you know, I think one of
4:36
the things They love about art cart my cart and then our shop
4:43
is, is they love that it's stitches all those different
4:47
ones together. You know, you can be on the
4:50
Villa, dramas, a track cyclist or really fast Roadie, or
4:54
someone who rides for UCS D or someone who rides with, you
4:59
know, your three old buddies that you've been riding with
5:02
forever and just have a Thursday morning Fiesta meet up.
5:05
And you know, Whatever it is. It's like it brings all
5:09
together. And, you know, I have a cyclist
5:12
friend from l.a. who is at the shop yesterday.
5:15
Was he was visiting and there are these three guys that have
5:18
had a Thursday morning group around Fiesta Island for, you
5:21
know, however, many years and I went outside to talk to each of
5:26
them and I connected them a little bit.
5:28
I went back inside and they talked for 20 minutes And all of
5:32
a sudden. Now, they know each other.
5:33
So there's cyclist in La now that no cyclists down here that
5:36
aren't part of like any big clubs or anything, and I think
5:39
that that that has a real appeal to people, you know, I think
5:43
it's nice to be part of the community.
5:45
I think it's nice to be. Part of something bigger than
5:48
yourself and bikes are good at that bikes are good at bringing
5:52
people together. But so is coffee.
5:54
And so combining, the two of them, really seems to have hit a
5:58
nerve with those people that are into cycling for the community.
6:03
But it's very was really, really humbling to think about how much
6:05
this supported me over the years.
6:06
And, you know, that that location on the side of the
6:08
road, one of the reasons I thought that it might work,
6:12
because I know if I look at the traffic numbers on that road,
6:16
something like 5,000 cars pass in front of that spot every day
6:20
which is pretty low. My current location is something
6:23
like 35,000 cars that pass in front of it everyday.
6:28
You know, I think one of the reasons I thought it would work
6:30
is that it was pretty close to Fiesta Island which is you know,
6:33
the spot in Mission Bay here in San Diego where cyclists go to
6:37
do workouts, because it's sort of this artificial Island that
6:40
has a one-way Road around it, where they can ride without
6:44
stopping legally ride without stopping and therefore, get a
6:49
dedicated workout time in. And the road also has shared
6:52
right-of-way between cars bikes, and I think horses, Seahorses on
6:59
there like once or twice but not really on the road because
7:02
there's plenty of Island for them, not to be on there.
7:04
But anyway you tend to get treated fairly well by cars
7:07
because there's so many cycles there and so it was kind of on
7:10
the way there. It was also sort of on the way
7:12
of a lot of bicycle commuting as far as like a corridor to
7:16
connect the more downtown, densely populated urban area of
7:22
San Diego and some of the more remote Tech job office areas of
7:28
Earth, like Qualcomm and whatnot.
7:30
Like that up in Sorrento Valley, things like that.
7:33
And so, I think that a lot of those tech jobs and office,
7:36
jobs, UCSD researchers, things like that up at the University
7:41
up there. I think they tend to have a lot
7:43
of cyclists in their communities, and they like, to
7:46
do bike commuting, because it's a great way to commute one and
7:49
to get cycling into. And so I kind of was like, Hey,
7:53
you know, this spot isn't that great?
7:55
By any metric that someone who's not a cyclist?
7:58
Could see but from the perspective of a cyclist, it
8:02
actually hits two of these things pretty cleanly.
8:05
The major commuting routes and a major workout rap.
8:09
And so I got us a good amount of exposure there.
8:12
And some of those some of those people, you know, definitely do
8:14
still come pretty regularly and I'm very grateful.
8:18
So you've moved into Pacific Beach and you're running the
8:21
shop. One thing that you were known
8:23
for was you were really stringent about only serve
8:28
saying, kind of the best coffees from other Roasters.
8:31
You mean, you were, you were searching for other row stories
8:34
and holding them accountable. I know in a few instances where
8:37
you had been serving a Roastery that maybe you didn't feel was
8:40
living up to the standard of coffee, you wanted to, to
8:43
present. And when I say that, I don't
8:46
mean that as a critique on anyone, it's just that you
8:48
wanted as a shop to present the very best possible version of
8:53
that coffee, that some roaster had made to the customer.
8:57
Fast forward a couple of years. You've got a coffee shop that
9:01
has gone through. You know, successful time, slow
9:04
times up and down times the pandemic hits.
9:09
You go into that. And at some point, I know you've
9:12
always had in the back of your head, doing some roasting on
9:15
your own, but what happened to make you decide to turn coffee
9:20
cycle, into coffee cycle? Roasting, and then, was there
9:25
any sort of fear? Taking that risk because you've
9:28
kind of made your reputation. As a guy who can be real
9:31
particular about the coffee that he serves.
9:34
And that's the nicest way. I can think of to say, you can
9:37
be a real ass about it Chris in a way that I respect and
9:40
appreciate. Thank you.
9:44
You know, it's actually it's funny because I think it came up
9:48
a couple other times recently but it's actually, it's actually
9:52
really clear and clean spot where the To launch the roasting
9:57
came from and, you know, to go far enough back to it.
10:04
I have to go back to Bird Rock and I was working at Bird Rock
10:08
and I think it was two weeks before I was hired this girl
10:13
Nikki was hired and Nikki worked there.
10:17
Almost as long as I did. Yeah, almost as long as I did
10:19
and she became the manager of the store for a number of years,
10:23
and Everybody love Nikki. She was quirky weird little
10:27
chick who just got along with everybody and was just very
10:32
independently herself. And we have this one customer
10:37
who just kind of bonded with Nikki.
10:39
And I really well as name is Johnny and his lawyer.
10:43
And so I've known him now for, you know, probably about 10
10:46
years. I met him pretty early on there.
10:49
And, you know, one of the things I love about specialty coffee is
10:53
that it can ignite a passion in the customers for the coffee and
10:58
for the ethics of the international coffee trade.
11:01
I've talked about how you are super inspirational as one of
11:04
our success stories and I think one of our copy smarter episodes
11:08
because you used to drink terrible coffee and now you
11:10
drink good coffee. And you there for support a lot
11:14
of better more, ethical Supply chains at least in General on
11:17
average because of that. And Johnny is another one of our
11:20
great success stories because Johnny was a, is a, is a lawyer.
11:25
He's a, he's a litigator here in San Diego and he does some work
11:29
for the Surfrider Foundation. But as a customer at Bird Rock
11:34
and listening to us the educated Baristas talking about direct
11:39
trade and the ethics of the supply chain for coffee.
11:43
He really wanted to make an impact specifically in coffee,
11:48
and he wanted to take and these are his words, his Gringo lawyer
11:54
money, and use it to help better a specific coffee community.
12:02
And Johnny is also a surfer. That's what Lindsay works for
12:04
Surfer or does some work with Surfrider Foundation loves the
12:08
ocean. He loves loves the sport of
12:09
Surfing and he spend some time down in Costa Rica, surfing down
12:13
there, and he loved some of the culture around coffee down
12:18
there. And he said, hey, you know, said
12:21
to Nikki and I said, hey, I think I should go buy a coffee
12:26
Farm in Costa Rica. And Nikki and I said, hmm
12:30
really. But obviously, his intention was
12:36
very pure and good, you know, he wasn't trying to try to
12:39
whitewash it or tell them what to do which is great.
12:42
And, you know, I got to talk with Johnny the other day, a
12:47
couple months ago and some more depth about what he did down
12:52
there and and his connection down there.
12:54
But ultimately, Johnny didn't quite buy a coffee Farm.
12:58
But he went to the most famous coffee production region in
13:02
Costa. Which is tarah zoo and Taro zoo
13:08
is less famous in some of the specialty coffee world.
13:12
Because so many of the Farms there have been bought up by
13:15
corporate interests such as Starbucks, and he went any drove
13:21
all around the mountains. In Tara's, ooh, through these
13:25
coffee Farms. Looking for independently-owned
13:29
coffee farms and he finally found one.
13:33
And instead of trying to buy the farm out from the guy because
13:35
you didn't want to whitewash it, or do anything stupid, like
13:38
that, he established a relationship with the owner of
13:41
the farm and said, hey, I'd like to use my Gringo lawyer money,
13:45
to better your farm and to help promote your farm, and to help
13:50
your farm improved to the point where you can help improve the
13:54
lives of your family, your workers, and the community that
13:58
surrounds your farm. And he worked with a town close
14:03
to the beach, not too far away about two, two and a half hours.
14:05
Drive away down the water. Who serve?
14:09
Who now serves, I don't know if they did originally, but they
14:11
serve coffee from that farm exclusively and they have this
14:15
kind of cool coffee shop in the surfing community and plan.
14:19
Negra, and after a number of years working with the farm
14:24
owner down, there he helped build a processing facility on
14:29
the farm owners lat. And so he owns all this
14:32
processing equipment and this, this this building with this
14:35
processing facility in it, but it doesn't actually own any land
14:39
down there, but he wanted to work as a representative for
14:42
that farm owner and to work together with the farm honor and
14:45
the cafe that he has some ownership of as well.
14:48
And he wanted to work with them to just kind of improve
14:51
everything down there for them by working with specialty,
14:54
coffee people in the United States because he'd seen that
14:57
model sort of work with Bird Rock and the direct Trade
15:02
coffee, is that Barack bought and paid bonuses to Farmers and
15:05
all that sort of thing. And so when he came back up to
15:10
the u.s. to San Diego, his Law Firm is in the same building as
15:15
a fairly large coffee. Importer ICT, InterContinental,
15:21
Coffee Traders, ICT. And so, we talk to them about
15:25
what it would take to get coffee up here because they're in his
15:28
building and he has a relationship with them.
15:31
And then he sought me out, because he knew that I had
15:36
opened, my shop had been kind of following along, we were sort of
15:38
friends, but hadn't seen each other much.
15:40
And he said, hey, I kind of own this Farm, sort of, I
15:44
representative for it. I have this Costa Rica coffee.
15:48
I want to form this direct relationship with you if you're
15:50
interested, and I wasn't roasting at the time.
15:53
So what am I going to do with hundreds of pounds of green
15:56
coffee? So luckily I knew another
15:59
roaster, a All roaster. You know, his shop was a similar
16:03
size of mine. He used to live in the
16:06
neighborhood of coffee Cycles, current location and he had come
16:10
in early on when we opened up and had some really good cups of
16:14
coffee. Because like you said, I try to
16:15
be, you know, pretty meticulous and specific with my coffee and
16:19
so this guy Jimmy is really great guy.
16:22
Jimmy Silva at jaunt Coffee Roasters.
16:24
I think has maybe been on the show.
16:26
Yeah he was the first interview this season.
16:28
Oh cool. Yeah, Jimmy's a Gasps, oh,
16:30
Jimmy. I think was taking a course at
16:33
bump Coffee Roasters, at the time to learn how to roast
16:37
coffee, because he had been running his little coffee cart
16:41
Morning. Bird Cat Coffee for a while, and
16:45
he was about to make this next step to open up, John Coffee
16:47
Roasters up in Mira Mesa. Not to correct it too much, but
16:50
it was his wife's coffee cart. Oh, I don't know that.
16:53
That's very cool. She worked at Crown Point coffee
16:56
and she opened this cart and then he Was in marketing and he
17:01
was helping her and it just kept growing.
17:02
You know, he kept growing, he kept getting more passionate
17:05
about it. I love her memory.
17:06
This is great. Yeah, they're great little
17:08
family and I really like Jimmy and he's been really doing a
17:12
great job with coffee. Lately to gotten some really
17:15
cool scores from coffee review and just some really excellent
17:18
hissing copies, but and the shop is quirky and wonderful, you
17:21
know, it's just a good Community stop up there.
17:24
But so I connected Johnny and Jimmy and I said, hey and yes, I
17:28
do know that it is sort of That one of them is named Johnny and
17:31
the other one's name, Jimmy, and I have to keep them straight
17:33
every time I'm talking about them.
17:35
But anyways, Johnny from Costa Rica, you know, I connected him
17:38
with John Coffee Roasters and we got some samples roasted up some
17:43
of the coffee's that Johnny was able to provide and I tasted
17:47
them. And Johnny's asked me, he said,
17:50
hey, or any of these coffees good enough for you, is there
17:53
any way we can work together? And, you know, one thing I
17:57
learned at Bird Rock among many is the value of forming a
18:01
relationship and the variation in a Farms output.
18:07
One of the first direct trade relationships, Bird Rock had was
18:09
with a farm in Guatemala called Finca Santa Ana.
18:13
And every year that I worked there think of Santa Ana coffee
18:17
was bought by Bird Rock. And the first year, the Baroque
18:21
established a relationship with them.
18:23
They had placed in the cup of Excellence, which is a
18:26
competition that coffee Farms kind of participate.
18:30
A lot of coffee-producing countries to promote coffee
18:33
farmer identity and to promote specialty, coffee in general.
18:37
And think of Santa Anna's coffee.
18:40
Some years was really, really good.
18:43
Another years. It was okay, but then it would
18:46
come back and it would be really, really good.
18:48
Again, a couple years later and it was always good enough to do
18:53
something with. And so I tasted all these
18:56
samples from Cafe Corazon, the name of Johnny's coffee, I'm
19:00
down there and I said, you know, these aren't the best coffees of
19:04
ever had. But they're very good, they're
19:07
quite good. You know.
19:08
There's I've had plenty of copies that are better, but
19:10
they're they're good. When I said, I think I can work
19:13
with this. And so, John Coffee Roasters
19:17
started, roasting them for us. When we established sort of
19:19
this, this through a relationship where Jimmy Cafe
19:22
Corazon would get the coffee to Jang Coffee Roasters.
19:26
I'm avoiding saying, Jimmy's name just for confusion
19:28
purposes. Get the coffee to John Coffee
19:31
Roasters. They would contract roast it.
19:34
Jimmy in Costa Rica, would pay jaunt to roast it, and then I
19:38
would pay Johnny as if he was a wholesale coffee roaster.
19:42
Providing coffee to me. And in this way, we sort of have
19:45
this weird shortcut direct trade relationship where I wasn't a
19:50
roaster, but I still had a direct relationship with the
19:53
farm which is really great for sort of the philosophy that our
19:58
shop is always trying to promote.
20:00
Which is that this really good coffee that we're trying to
20:03
serve. You has a purpose and the
20:06
purpose is to convince you of the value of ethical coffee
20:11
trading, and to convince you to continue investing your money.
20:15
One cup of coffee at a time into this idea of specialty coffee
20:19
and making it more, ethical better supply chain because it's
20:23
great because I can, I can see the results, right?
20:25
I see photos from the farm. I have an open invite down to
20:29
the farm. I've sent customers down to
20:32
spend a night on the farm before and they've had a great time and
20:35
told me other, you know, all their stories.
20:37
They went, with the farm owner to buy a cow one day because
20:40
it's not a tourist experience. It's a genuine coffee Farm
20:43
experience. I don't know what the name of
20:46
the cow for. I don't think that it into the
20:47
coffee. And so we had this good
20:52
relationship with three of us but John Coffee Roasters was
20:55
growing a lot and I wanted to do more I wanted more direct
20:59
control over Over it so I could experiment with it and see what
21:03
I could get out of it. Because with Jimmy being
21:07
contracted by Johnny, start with John Coffee Roasters, being
21:10
contracted by our Costa Rica, coffee farmer friend I had say
21:15
in it obviously because I'm the end consumer but I didn't have
21:19
the control that my my obsessive nature needs.
21:24
You know if I have a pour-over in front of me and I make it, I
21:27
can do whatever I need to to adjust.
21:30
But with it being roasted, a couple of miles away.
21:33
If I wanted a slight change in, it was hard to affect that
21:36
change, because there's also interpersonal relationships
21:39
like, obviously, John is roasting it as good as they
21:43
think they can, but maybe they're not roasting it as good
21:46
as a coffee that they would be serving or maybe they're not
21:49
putting the same quality control into it and they're expecting me
21:52
to do the quality control, but I don't have the same voice in
21:55
changing it. So it was it was an interesting
21:57
situation where I was very happy with it.
22:00
And I really cannot speak more highly of Jimmy or Johnny or any
22:04
of the people involved in this story, The frustrations came
22:08
from the nature of the relationship and it wasn't a
22:11
super frustrated position for me to be in.
22:13
But when my friend Louise opened up, a scent, O Coffee Roasters,
22:19
just five miles down the road, from me, Johnny from Costa, Rica
22:23
had met Louise a couple times and they had really hit it off
22:26
and Jimmy was at jaunt was sort of outgrowing, our A ship in
22:30
some ways, not that he didn't. He was amazing.
22:34
I really cannot speak more highly of Jimmy at John, but
22:37
sort of Johnny from Costa Rica and Louise, sort of made this
22:41
agreement to move, John. He's roasting down to acento and
22:47
The move was discussed with me, you know, a couple times a day
22:50
up to it. I was in support of it but I
22:53
also don't want to rock the boat too much, you know, like I said,
22:55
I was kind of this end user client position.
23:00
That was awkward, because it was a strange, Arrangement wasn't
23:05
what most shops do. And there's probably a good
23:09
reason for that because it was a little bit complicated.
23:14
But anyway, one week suddenly coffee, roasting all moved down
23:19
to acento and I wasn't really quite ready for it and I don't
23:25
think Louis was really quite ready for it either even though
23:28
we kind of discussed it. Luckily, at that point because
23:33
we had sort of known it was, it was coming.
23:35
I had bought a small sample roaster.
23:38
Can roast about 120 grams at a time, and I had been practicing
23:42
on that learning, the basics of coffee roasting and I'll say
23:47
that coffee roasters in general are very, very cool.
23:50
And supportive of other. All roasting coffee.
23:53
I've had nothing but amazing support from interim.
23:56
Coffee was letting me use some of their green to learn.
23:59
Acento is letting me use some of their, his green, to learn,
24:02
Korean coffee to learn how to roast.
24:05
That's only 120 grams at a time. But still from my perspective,
24:08
spending hours in front of this little machine, trying to learn
24:10
how to roast coffee. Well, reading these books by
24:14
Scott reil and Rob who's, you know, I was trying to learn how
24:18
to roast this coffee and I was finally getting a handle on it.
24:21
On this tiny little machine when suddenly all the coffee gets
24:25
moved from John Roasters down to a cent.
24:27
Oh and I'm told okay. Jimmy is not going to roast your
24:31
coffee next week. John's not going to roast your
24:33
coffee next week and I go okay great.
24:36
I hope these he's okay with that, okay?
24:37
He's okay with that. All right.
24:39
Um so who's gonna roast the coffee?
24:41
Oh, you know you are Louise. And then I said to Louis.
24:45
Okay, so um, you know, I need 35 pounds for for next week and he
24:50
goes, oh man, why don't you roast that?
24:53
I'm pretty busy today. So I really got kind of thrown
25:03
into it. I actually thought my computer
25:06
froze there for a second, because the look of shock on
25:08
your face when you were remembering, them was really,
25:12
really shocked. It was, I was barely ready.
25:16
I'm not gonna say I wasn't ready, but I was barely ready.
25:20
You know, I think I had thrown in, you know, one batch of
25:22
coffee in the bigger roaster and Louise and sort of walk me
25:25
through how to how to use the bigger roaster once.
25:29
And suddenly I'm having to build and develop a profile for this
25:33
coffee. And I don't really have a lot of
25:38
information about how to do that.
25:40
Other than my practice runs on the sample, roaster over the
25:42
month or two beforehand. And luckily the sample roaster
25:46
that I got is the quest. M3 is basically a scaled-down
25:50
production roaster, so it has very similar controls over Water
25:53
Production roaster does, it's electric instead of gas.
25:57
So there's a big difference there.
25:59
It's 120 grams at a time versus, you know, to 210 pounds at a
26:04
time. But luckily, there was enough
26:06
crossover and the software was the same because we plug our
26:10
laptop into whichever roaster were using and we're able to
26:13
track track, the rose temperature curves, and I'm sure
26:17
Siri, who I know is, you're roasting expert, is talked a
26:19
little bit about stuff like this, but we track the the data
26:22
from The Roasting when we make adjustments based on the data
26:26
and we trying to learn and grow and try to always, you know,
26:29
make the coffee a little bit better every time.
26:31
And once we feel like we have it at Perfection, trying to repeat
26:34
it, We every time as the next challenge and so /, R / R time
26:39
working on their we've gotten I think pretty good at it.
26:42
But yeah getting thrown into it like that it really was sort of
26:45
this this vague plan that sort of had to suddenly happen.
26:49
And now that I'm kind of telling that story right after telling
26:52
the story of moving coffee, cycle into a permanent location.
26:56
I'm like, oh my God, this is just my whole life, but I guess
27:00
it kind of is So, you're thrown into that, I'm going to go back
27:04
to that, to a question I asked earlier which is, were you
27:06
afraid to share those coffees with your customers who you've
27:10
spent four years teaching, educating?
27:14
Hey, this is what coffee, good coffee tastes like.
27:18
And this is how it should be presented.
27:20
And now you as a new roaster, so to speak a rookie, I mean
27:24
frankly you are sharing your own coffees, was there a fear there
27:30
that you were going to get rejected or that your As would
27:32
say, ya know, why don't we go back to the old way?
27:37
Absolutely absolutely. I mean it really is like
27:40
everyday still after a couple months of this at least and
27:44
after some of our recent successes it's still sort of
27:48
terrifying because we really did get to work with some of the
27:52
most amazing coffees in the world.
27:54
I think it was two years ago that our poor Over Bar menu had
27:58
it was only a year ago but you know coffee review lit.
28:02
Releases a list of the top 30 coffees of the year.
28:05
I think we had three different coffees He's on there that are
28:08
on the top 30 copies of the air because we worked with multiple
28:11
different Roasters and so we had three or maybe even four, we had
28:16
one or two coffees in the top ten like, you know, and every
28:20
year it was kind of like that, you know, the first year that we
28:23
were in the permanent location. I remember, we had, you know,
28:26
some coffee from Bird Rock, that was you know, top ten coffee 11,
28:30
coffee from JBC those, a top-10 coffee and you know, another one
28:34
or two from JBC that we're in, you know, the Remainder of the
28:37
top 30 and not that that's a be-all-end-all list of all
28:42
things, but just as some kind of metric of how good our coffee
28:45
was, you know, is it's like, yeah, there's some big big boots
28:49
to fill. And so launching The Roasting
28:52
and buying the coffee's had a lot of that intimidation factor
28:56
to it submitting copies for coffee review.
28:59
Had a lot of intimidated and intimidation factor to it.
29:02
But one thing we learned is we started doing more and more
29:05
couplings of coffee samples, you know?
29:07
We get samples from all these different importers and we'd
29:09
roast them on the sample roaster, and we'd grind them up
29:12
and we'd cut them. We taste them together against
29:14
each other, but because we were still serving coffee from JVC
29:18
and we have still have some good personal relationships with some
29:21
people at Bird Rock and we have those coffees from John that
29:24
have been doing really well. And, you know, just kind of the
29:26
broader coffee Community brings us enough coffee's for their
29:29
business, Alger coffee and some amazing scoring coffees and top
29:33
rated coffees, we're able to cut those all next to each other and
29:36
do a kind. The comparison tasting.
29:38
And so we're getting samples from this importer.
29:41
And this importer, we're getting samples from this Guatemala Farm
29:44
in this Guatemala farm. And you know, this Ethiopian
29:47
this Ethiopia and then, fortunately, we have a very
29:50
similar coffee similar style of coffee from JPC, or from
29:53
Nostalgia, or from, you know, wherever that scored a 95 points
29:57
or 94 points, whatever it is, we're able to cut them right
30:00
next to each other and say, wow, this one definitely isn't as
30:03
good as this one or. Wow, this one definitely is
30:07
other than this one and so that kind of gave me a little bit
30:10
more confidence to say, alright, I might not know everything
30:15
about how this works. I might always be learning and I
30:18
love to always be learning it for proud of that, about coffee
30:21
brewing, extraction, History, Science, and definitely
30:25
roasting. I want to always be learning but
30:29
to actually be able to taste it and say, I can tell and I think
30:33
a lot of that is just the fact that I've been drinking really
30:36
good coffee for so long that flaws do stand out to me in some
30:40
ways and I don't think I have that great of a palate, but I do
30:45
think that a lot of palate is trained and a lot of what I have
30:51
inadvertently trained is an ability to pick out flaws just
30:55
by drinking relatively Flawless coffee for so long from such
31:00
incredible producers, like Bird Rock and ABC and Nostalgia and
31:05
now John and now us, I would say on that, no, you just had your
31:09
very first coffees reviewed by coffee review, which we just did
31:13
an episode. All about talking about coffee
31:15
reviews and you did pretty dang. Well, you got a 94 on your
31:19
Kenyan, roast a 92, I'm your Ethiopia.
31:22
Nano Genji. Roast.
31:24
Which just for context. I know, they were reviewed,
31:27
right? After coffee review did a whole
31:29
big feature on Ethiopia where they are focused on that.
31:31
So it's still Impressive. So first.
31:34
Congratulations on that. And then second why did you
31:38
decide so early on, in this roasting program to be reviewed
31:42
at all? And what are those reviews mean
31:44
to you? I mean, so the reviews to me for
31:50
one thing, it's nice to just calibrate your palate against
31:53
the professionals palette right? To say, okay, I think that my
31:57
Kenya that's unrated is as good or better as this 90x Did you
32:03
know, coffee from this other roaster?
32:05
I think. Okay, I've got these two candies
32:07
in front of me, one of them has a score.
32:10
Mine doesn't yet. At is the two of them I say,
32:12
okay, mine's freaking better. All right, I want the bragging
32:16
rights here, you know, in general, it's you know, part of
32:20
just marketing. You know, it's good marketing to
32:22
have some of that there. It's bragging rights on an
32:25
international platform, but then it's also and I think this is
32:30
probably the most important for me because after I started
32:33
roasting, I did get customers asking me about where all the
32:39
points go on your pore over minute because we're serving all
32:43
these copies that I'm getting rated.
32:45
And we were, you know, trying to sort of show off.
32:48
Hey, this is how good our coffee is.
32:49
These people say it's this good. I had customers that were kind
32:53
of reflecting that fear that I had myself of is our coffee as
32:58
good as the coffee that we used to be serving.
33:00
And they're reflecting it in the fact that we had sort of That
33:03
advertently trained them to respect the system.
33:08
I don't think it's a perfect system, you know.
33:11
But it's also it's also better than not having a system, you
33:16
know, I the Columbia was out drinking today, I am torn over
33:20
whether I want to submit it because I really loved it.
33:23
And I, my customers really love it.
33:25
Do I know if it'll get scored well or not.
33:28
It's such a different coffee than I can't really compare it
33:32
directly to Nothing the classic Kenya.
33:34
I can compare to another classic Kenya.
33:36
This coffee is a little bit more unusual so I don't really have
33:40
something specific. I can directly compare it to,
33:43
that's been scored. And so it's a lot more difficult
33:46
and then, you know, then there's also the it's not cheap to get
33:50
copies reviewed so I don't really have it in the budget to
33:52
review more right now. Yeah, so it was it was a hard
33:57
decision to make but you know, I got enough positive confirmation
34:01
from some people that I respect Chuck.
34:03
From Bird Rock the founder of Bird Rock.
34:05
He had tasted my Kenya and he said, he really liked it and it
34:09
gave me enough confidence to say, okay, like this one I know
34:12
is going to be pretty good. That being said, the scores on
34:16
both of them were lower than I what I wanted.
34:18
By one point I wanted that one. One point more on each book, I
34:21
would have taken two points more, you know, but I guess
34:25
wasn't doing a -, you know, that ninety four distinct enough, you
34:29
know, I guess not, you know what you should do.
34:32
I think you should get an 94 and a 92 tattooed like somewhere
34:36
where you can see it you know like on your neck in the mirror
34:38
on your hand so that will always motivate you to keep roasting
34:42
better and better coffee. Yeah, you should have told me
34:44
that before I got them tattooed where I got them tattooed.
34:49
So we've been talking for a long time.
34:51
And is it going to? I think this is gonna have to be
34:53
a double episode, but moving forward, now you're roasting.
34:57
You have the coffee shop. You're splitting time between
35:00
the shop and between the roasting.
35:03
What is next for coffee cycle, and for you going into the
35:07
Future? No, that's actually pretty cool.
35:09
You asked that, because I actually I was speaking to gosh
35:13
without speaking to about this the other day, wasn't me.
35:18
Well, I think we've invested pretty heavily in green coffee.
35:22
So we have a pretty large Supply relative to us of each of the
35:28
colonies that were serving right now one of them, this Columbia I
35:31
was planning on only offering for a short period of time and
35:33
then I seized the opportunity to buy the last of it I bought I
35:37
bought some more of it and the Kenya.
35:38
I also have swooped up as much of it as I can retirement gets
35:43
released at the Importer. So I don't know if there's any
35:45
more of that available, but we should have a fair amount of
35:48
green coffee for a while. Also, as a roaster, it's great
35:52
to work with ethical importers to screen them for their ethics
35:56
to taste a bunch of samples from them, and see what coffees they
36:01
have available that, you know, can really be special and stand
36:07
out to find the copies that we found really proud of all of
36:10
them. Some of the importers we've
36:12
worked with like the one we get the Kenya from is are very small
36:15
and, you know, that importer specializes in.
36:19
People that are sort of on the borderline between home Roasters
36:22
and Commercial roasters. So, you know, we were probably
36:26
slightly too big to really be working with them and probably
36:29
next year, our usages might be beyond what they can do, but
36:34
we'll see, we'll see. But I think the best way to move
36:38
forward as a roaster, who's, you know, kind of spoken about this,
36:42
this quality, and this ethics, is to really look into direct
36:46
trade. And we do have that At direct
36:49
trade relationship with Costa Rica which is wonderful.
36:52
And we're going to continue cultivating that relationship
36:54
and working with them. I'm getting some coffees from
36:57
this year's Harvest delivered to the shop from them on Tuesday
37:03
and we won't be launching it for a little while because we have
37:06
some Guatemala. We're going to get through
37:08
before we get to that coffee from a farm.
37:10
That I know in Guatemala has done some really great work this
37:14
year and in previous years, when I've had it from other roasters,
37:18
but I'd really like to get to origin and establish some
37:22
relationships. They're beyond what we have
37:24
here. And so, you know, that Guatemala
37:26
farm that we work with Finca El Pilar.
37:29
I've been following them on Instagram for a while since we
37:33
first serve their coffee at Coffee cycle when it was roasted
37:36
by Bird Rock years ago. And I messaged the person who
37:42
runs that Instagram account number of times, and it turns
37:45
out that that fingernail Pilar guy doesn't The fingernail Pilar
37:49
anymore that we buy our coffee from that's actually different
37:52
owner now but that guy does have a pharmacist smaller farm and he
37:57
has two friends to some farms and Louise from acento has a
38:02
friend who was an exporter in Guatemala City, who works with a
38:06
bunch of different farms. And so the opportunity to get
38:10
down there to start pursuing, some of these relationships as a
38:13
way to get special unique coffees, With a more traceable
38:19
and transparent supply. Chain is an opportunity that I'm
38:24
really eager to have and it's not because I am desperate to
38:26
see Guatemala. I would love to see Guatemala
38:28
Ethiopia. Bolivia, you know, all these
38:31
places. I'd love to go down there.
38:33
I'll salvadora friend owns a coffee Farm down there.
38:36
I'd love to love to see some of these places, but that's not,
38:39
that's not why the, why is because to develop and to grow
38:44
as a roaster, not just some growing sales but to grow in
38:47
Impact. To grow in in our story and the
38:51
effect that we can have. You know, it does require those
38:55
those travels to origin and I'm here for it.
39:01
Well, I'm willing to go. I don't, I don't speak any
39:05
Spanish. You know, I'm working on my
39:06
coffee, roaster Spanish, you know, loyal toast RL Cafe.
39:10
I'm going to roast the coffee, it's pretty much all I got and
39:14
the whole hand, that's nothing, it's a start.
39:18
What I'm imagining in my head, in the way, I see things
39:20
visually is there's this kind of circular Allure relationship
39:25
between the coffee shop and the consumers, and the consumers
39:28
themselves. And then, there's this
39:30
relationship between various Coffee Roasters, and coffee
39:34
professionals, where you are your own community.
39:38
And then, you know, another Circle, which is between farmers
39:41
and Roasters and importers. And what I see you doing a
39:46
coffee cycle is your combining all three of them.
39:49
It's kind of like, they're all kind of overlapping in different
39:52
areas where you're bringing. In your small enough that you're
39:55
bringing in your customers into these conversations, big enough
39:59
that you are able to roast. And also engaging with this
40:03
community of coffee people, which is what the show is all
40:05
about to try to do better and better and better things every
40:08
year and I think generally speaking for the in the world
40:13
there's a lot of negativity going on in the world and I am
40:16
prone to falling into cycles of reading that negativity or
40:20
engaging with it. But what I also try to remind
40:23
Myself of, and what I see and coffee is, and why coffee.
40:27
So inspirational to me, is that even when there are negative
40:32
things, we're so much further along than we were before, you
40:36
know, like, things are so much better for the coffee community,
40:40
and even just the awareness of what coffee Farmers go through
40:44
and the coffee that we're drinking.
40:46
Yes. Are there still bad things going
40:48
on? Yeah, for sure.
40:49
Like, there's still issues in that supply chain.
40:52
Are they better than they were? Last year, five years ago, 25
40:56
years ago. Yeah, like way better and it
40:58
seems like we're only continuing to improve as people's awareness
41:02
come. I mean the fact that you just
41:03
what you just said about you reached out on Instagram to a
41:07
farmer in Guatemala. Like that's insane.
41:11
That's insane cross. What I didn't hear from you and
41:15
that that talk about improving your roasting and creating
41:19
direct trade relationships, was another shop in North County,
41:22
San Diego. So are you able to commit to
41:26
that on the show or how do you want me to present that, that
41:30
you'll be opening up closer to my house is that?
41:33
That's something that's happening.
41:35
I don't, I don't think that's, I'll revisit that on our next
41:48
coffee. Smart episode in season. 4 of
41:51
the show. Is there anything we didn't
41:53
cover it? A that listener should know
41:55
about you about coffee cycle, about coffee anything that we
42:00
should know. Well, there is one thing that's
42:03
very important for your listeners to know, and that is
42:06
something that you and I discussed the other day.
42:08
It's not yet public knowledge. It's not even on the books yet.
42:11
But if I die, you get coffee cycle.
42:15
As long as you take care of my employees and my career, I'm not
42:19
sure I'm signing on. For this responsibility, we
42:22
talked about I was just being nice, it's the holidays.
42:27
I didn't want to, you know, let you down.
42:31
I do want to bring this up because we've obviously had a
42:33
lot of conversations about coffee smarter.
42:35
You're starting to do coffee smarter sessions in person.
42:38
Yeah, for small groups of people.
42:41
Can you just quickly tell me, or tell us what you think that's
42:44
going to be like, how do you take, what we talked about on
42:46
the show into a real-life Arena? Well, you know, it's, it's
42:50
actually, It's funny that this is falling plates right here.
42:55
Because, you know, I talked about earlier, how when we're
42:59
having a conversation behind the counter with employees to each
43:03
other and a customer walks in how we try to sort of bring that
43:06
customer into that conversation. How that really creates, you
43:10
know, the genuine community that we're looking for, on the
43:12
genuine interactions were looking for.
43:14
And then you talked about these sort of different circles and
43:18
communities of the coffee supply chain and how You know, as a
43:23
shop, we're trying to bring those together and I think that
43:26
that has a nice parallel there, whether it's, you know, super,
43:31
super accurate or not, it's definitely got some nice nice
43:36
symbolism there. But one thing that really
43:38
happens a lot when customers come into the shop.
43:42
When I'm training, someone is if I'm doing any kind of training
43:45
on someone and a customer walks in, I probably will get a
43:49
request for a coffee less. Ian, not every time, but a lot
43:54
of the time especially if it's someone who hasn't been in the
43:56
shop before, if they're just getting like a gem or like
44:00
something that they've never heard before.
44:02
So, you know, there's a lot of coffee companies out there that
44:06
have done public, coffee Cummings and, you know, helping
44:09
sort of educate people about how to taste coffee and how to get
44:14
the most out of the coffee and what contributes to it,
44:17
contributes to the flavor of the coffee and contributes to the
44:20
complexity of flavor. And what makes Or coffee or a
44:23
worse coffee? Or what makes this coffee shop
44:26
or row Street different than this other hobby, shop arose
44:29
trade. But I think there's so much that
44:34
I learned at least being in the coffee business for so long that
44:40
people are eager to learn and they don't realize that they
44:43
don't learn it, you know, regularly and they get confused
44:47
and sometimes angry or sad because of things that they
44:50
don't know, you know, and the Asik example for me is, you
44:54
know, when you order a cappuccino in one place and you
44:56
order a cappuccino somewhere else and it's just a totally
44:58
different drink. And when you're used to
45:01
something, And you get something totally different.
45:04
And you use the same word that just sucks that just sucks to be
45:10
that person that's experiencing that without the knowledge of
45:12
why. But if you have that knowledge
45:15
of why you have the knowledge of what goes into it, you know, it
45:20
really becomes empowering and it lets you as the consumer make
45:24
more educated decisions that get you a better cappuccino or a
45:28
better cup of coffee or whatever it is.
45:29
You know, just yesterday I had some talk with a customer about
45:32
why the Some coffee tastes grassy and vegetable and others
45:36
taste roasty and full-bodied, and I'm like, well, let's talk
45:40
for ten minutes, you know? And and so I think, you know,
45:46
more people want that education than even realize they want it.
45:49
And I think that there's a good opportunity out there which
45:52
you've already spotted with this podcast and our coffee smarter
45:56
episodes. This is good opportunity out
45:58
there for people to get sort of this condensed information.
46:03
But then also, you know, you get value out of running this
46:07
podcast because you get to ask the questions.
46:10
And so I think to give people the opportunity to have the
46:15
coffee smarter episode in person, and then have the Q&A
46:19
afterwards is pretty cool for them, just because you never
46:22
know what will questions tickling the back of someone's
46:24
brain. And I mean, you do a great job,
46:26
asking me questions all the time because I had no idea what I was
46:29
going to talk about today. Most coffee smarter episodes, No
46:33
idea what I'm going to talk about, can probably tell and
46:35
some of those episodes that I've no idea, but I'm going to have,
46:39
you know, a set lesson kind of planned out for, you know, a
46:41
couple of these categories and then in the Q&A, you know, who
46:45
knows what people are going to ask me.
46:47
I don't know. But maybe it'll be something
46:48
really cool. And I think the one big
46:50
difference. I'm seeing in your, your plan
46:53
coffee smarter sessions in real life and maybe some other
46:56
education things that I've seen out there is that it's not
46:59
predicated on the cupping which the cupping is awesome and
47:02
everybody Eddie loves the cupping.
47:03
But this is really more about the education piece of it and
47:07
learning to appreciate the background of your coffee and
47:11
the history of it and how it got to this point where you're
47:14
drinking it, and there will be, you know, some coffee and want,
47:16
there's still coffee involved, but it's not just a straight
47:18
tasting. Yes.
47:20
Which I think is makes it unique.
47:22
I would also say that I've been watching this, I signed up for
47:26
Hulu or know not who I Disney Plus for the first time to watch
47:30
this Beatles documentary and you got a real John Lennon.
47:32
And going on today, I can see you playing John Lennon a Disney
47:38
remake of the documentary which I'm sure is coming.
47:42
Last question. I'm and I asked everyone and I'm
47:44
not going to stop with you is that when you're out grabbing a
47:47
coffee from somewhere else, one of these other Roasters that
47:49
you've mentioned, what coffee are you looking towards drinking
47:53
now? And what is your, what is your
47:55
go-to when you're just out? Say, riding your bike?
47:58
And you see a new place and you're like, man, you know what,
48:00
I want a cup of coffee, or I want a copy of some kind, First
48:03
of all, you do know that I was born on the day.
48:05
John Lennon died, right? I did not know that.
48:08
That's because I just made that up.
48:09
I'm so sorry. John is dead.
48:12
I haven't gotten to the end of the documentary spoiler alert.
48:17
Oh sorry. Sorry.
48:19
No. But you know, when I go to
48:21
another coffee shop, you know, part of the inspiration for
48:25
building coffee cycle, the way I did.
48:27
Because in addition to the community aspects, obviously we
48:31
do coffee a little differently there.
48:33
But one of the things I really wanted at Coffee cycle on the
48:37
cart and in the shop because I want to be able to pull single
48:41
origin, espressos, lots of them. I realized when working with
48:47
Bird Rock that a lot of different coffees, make good
48:52
single origin, espressos and most espresso you get at a shop
48:55
is a blend, but a lot of specialty shops will have a
48:59
single origin espresso available and coffee side.
49:02
Will has like four or five right now.
49:05
Sometimes we only have two or three, but right now, I think we
49:07
have four or five available. That's probably the number one
49:10
thing I asked for and look for out of shop.
49:12
I don't think it's something for everybody but it's something I
49:16
really enjoy because there's almost like an Alchemy to it
49:20
where you put in iron and you get out gold, you know, or maybe
49:24
you put in steel and you get out gold or maybe you put in steel
49:27
and you get out copper. You know, there's something
49:30
there's something really fascinating to me.
49:32
About the way certain characteristics of the coffee.
49:37
Get accented. And certain don't, you know, I
49:40
tried to pull a shot the other day finally, because I kind of
49:43
had it for little bit of our natural Ethiopia and I've had
49:46
some natural Ethiopian espresso that was phenomenal.
49:51
But I've also had some that was terrible and try, as I might to
49:56
extract a good shot out of this coffee that I know is good.
50:00
I couldn't get a shot that tasted good.
50:03
And I knew that was a risk going in, which is why I haven't
50:05
played with it yet, but I think that's actually the only coffee
50:08
right now that we're not pulling on espresso.
50:11
But I love to experience a single origin of their roast,
50:17
and I love to experience it in that different alchemical way
50:21
where it's created something that is unusual.
50:24
That's not the way. Most people would serve it.
50:26
Most people would serve a single origin coffee as a pour-over, or
50:31
as a drip and then as an ingredient in a blend.
50:34
And so when I go to a specialty shop and I asked for a single
50:38
origin espresso, I know I saw Sound like a pretentious idiot
50:43
or you know, kind of hipster whatever you want to call it.
50:45
But but I also know that if they have one that I'm experiencing
50:50
the coffee, their roast of it, their choice in choosing to
50:55
serve it as an espresso and an interesting preparation of it
50:59
that might that will represent the coffee but will also
51:02
represent parts of it in different ways.
51:06
And I just, you know, I submitted that Ethiopia and a no
51:09
Genji to copy review and I got 82.
51:11
And I was a little disappointed at that.
51:14
And the review on. It does not really match my
51:17
tasting notes for it very much, which is really interesting to
51:21
me, but that's probably my favorite espresso that we're
51:24
serving right now and you can submit a copy to copy review as
51:28
an espresso and get a different rating on it.
51:32
And I'm like Turin which I did do, I want to submit this one as
51:35
an espresso because I do think it's better as an espresso and
51:39
this is a drip and I love it as a trip.
51:40
I really love it as an espresso and so you know No, I just I
51:44
love that that experience of the shop know if they don't have a
51:48
single origin espresso that's totally fine.
51:50
The other thing that I'll probably go to order at a shop
51:54
especially if I want to sort of like Loki judge.
51:56
The shop is I like to order a cortado to me a cortado.
52:03
It's got a small enough amount of milk that you really taste
52:07
the espresso. So you get to taste the skill of
52:11
the bruise to pulling me espresso.
52:14
You get to taste the roast and quality of the coffee.
52:16
In the espresso. You get to taste the skill of
52:19
the Barista and foaming the milk.
52:21
And I think it's the hardest drink to foam and steamed
52:27
perfectly repeatably. And so, it really is like a
52:31
demonstration of a Baristas ability.
52:35
And, you know, do I judge an entire shop off of one bad
52:40
cortado? No, no, I'm not, I'm not a mean
52:43
person. Bout this, but I will be
52:45
disappointed if I get one. That's not perfect.
52:48
I have a vague memory of and I'll mention this to the top of
52:52
the show but obviously I worked at Coffee cycle that first year,
52:56
you were open and I vaguely remember the first time or one
53:00
of the times that I was allowed to work on the Espresso Bar.
53:03
Somebody ordering a cortado and you did you just kind of shoved
53:05
me out of the way and you wouldn't let me make it and I
53:09
never really understood until now why that was Chris I really
53:15
just appreciate your time. You always are so generous with
53:18
me and answer my questions and I apologize that it took this long
53:24
to have you on the show as a guest and not just as this
53:26
expert that we use and discard every every week we vote for
53:30
them for as long as we've known each other.
53:34
I feel like I learned quite a bit today and I really
53:36
appreciate you being here. Thanks Mom.
53:38
I always enjoy our time together and today was actually Just like
53:42
talking about myself to recap at one point coffee
53:55
Cycles House Coffees were coming from Johnny at Cafe Corazon
53:59
after being sent to Jimmy Silva at John Coffey to roast in
54:02
theory, then being given back to Johnny who then sold the beans
54:06
wholesale to Coffee cycle. I'm pretty sure I got that,
54:09
right? And it's kind of a good example
54:12
of how convoluted the coffee supply chain, can get even in a
54:15
fairly direct trade relationship.
54:17
What I'm taking from this episode overall is that coffee
54:20
creates communities of coffee professionals, Cafe employees
54:24
and customers that all overlap and interact with each other in
54:28
ways that are both complex and yet simple.
54:30
We all love coffee and are looking for the best coffee
54:33
beans and the best coffee experiences and somehow we've
54:37
all found our Immunity within that world, that's it for
54:41
today's show. I want to thank Chris for
54:43
spending the time and being so generous with this show, we're
54:47
coming up on the end of season, 3 of the roast West Coast coffee
54:50
podcast. And I'm looking forward to an
54:52
incredible season for in which we talk to more Roasters more
54:56
professionals and introduce an entirely new series of creative
54:59
episodes to the show. We only get there with the
55:02
support of both are incredible, subscriber listeners, who choose
55:06
to pay for Content that we offer for free.
55:08
Just to support the creation of this coffee content.
55:12
And because of our roast industry, Partners, great SoCal
55:15
coffee businesses, like most your coffee coffee cycle,
55:18
roasting Maria coffee leap coffee, zoom, bar, Coffee, and
55:22
Tea Cafe litter. First light whiskey Camp, coffee
55:25
company and Cape Horn coffee importers.
55:29
You can find links to those Partners on roast westcoast.com
55:33
along with a lot more coffee content.
55:35
This episode of the roast West Coast coffee podcast is was has
55:40
been written produced and recorded by me Ryan Walt.
55:44
I hope this show is found you happy healthy and with at least
55:47
enough sanity to make it through the day.
55:49
And please always tip your Baristas and be sure to drink
55:54
good coffee.