Latest / Coffee People Podcast / Chadwick Harman of Regent Coffee Joins Us For A Cup Of Roasted Bean Juice

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Chadwick Harman of Regent Coffee Joins Us For A Cup Of Roasted Bean Juice · Coffee People Podcast

• 0:00
  Sliding into your screen is not just any coffee bag, it's a Row
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  and text, or create something memorable.
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  With AI being made in the Midwest, you can expect it on
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  your doorstep in no time. Now that was smooth.
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  So we found the place that was like fine, it's kind of the
• 0:55
  fixer upper, but like whatever, no one else is bidding on it,
• 0:57
  so. So you got it, you know, and
• 1:00
  it's one of those things where I remember this conversation.
• 1:03
  I might share this with everyone, but ten years ago when
• 1:06
  we moved to San Diego, we looked at this house that was listed
• 1:10
  385, two-bedroom, 1 bath, single family and a neighborhood we
• 1:15
  liked. And I, I remember saying, I
• 1:20
  think the market's going to go down just a little bit.
• 1:23
  And I think that same house just sold for like $1.5 million.
• 1:26
  Like what an idiot. I was like, we could have just
• 1:29
  sucked it up at the time. But at the time, 385 seemed like
• 1:33
  a billion. Exactly.
• 1:35
  And now, like, you know, $1,000,000 feels like a huge
• 1:38
  yeah, it's crazy. My first house my wife and I
• 2:04
  bought out of college was $69,000.
• 2:07
  Yeah. In Wisconsin, in Wisconsin,
• 2:09
  that's why people live there. Yeah.
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  I mean, my parents told me their first house I think was $32,000
• 2:14
  in Newnan, GA Yeah. So yeah, people live in
• 2:19
  Wisconsin for a lot of reasons too.
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  Not. Just because of cheap housing?
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  It's very beautiful, lakes and rivers and all that.
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  And I've got something that I'm supposed to stay, which is.
• 2:31
  Hello everyone, welcome to the second stop of the Free Coffee
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  Tour and the Coffee People podcast presented by Rostar
• 2:39
  Coffee Packaging. You can find them online at
• 2:42
  rostar.com. This is the show where we chat
• 2:45
  with people and today I'm chatting with.
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  Chadwick. Of Regent Coffee Here in Los
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  Angeles, we're increasingly on location, so thanks for putting
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  up with having to see me in real life.
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  I certainly appreciate it. Regent Coffee Brew and Bottle
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  House, York Street, LA is where we're at, but you have two
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  locations. Yeah, yeah.
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  We have one in Glendale on Grand Ave.
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  Grand Blvd. Grand Blvd.
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  And then here on York. And we just opened a third tech
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  forward location in the Galleria, which is this.
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  I didn't know that. Yeah, it's an automated AI arm
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  that. Makes one of those that you see
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  at the conventions. Yeah, yeah.
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  And it makes, it makes your coffee.
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  It's actually, I went there the other day and got some coffee
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  with my wife there. It was like frustratingly very
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  tasty. You know, it doesn't.
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  I made a joke is that we have to.
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  There's a sign on the thing that's like, Please remember to
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  stir your coffee because the robot can't stir your coffee.
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  So there's syrup in it. It all goes to the bottom.
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  So we got our coffee and I remember taking another cup and
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  tossing it around so you know it would be whatever stirred.
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  I said, well, at least I still have a job.
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  Yeah, as long as the robot can't stir stir up, I still have a
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  job. I always thought that I would, I
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  would always be employable because I can sweep and do basic
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  chores. And that sounds kind of like, I
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  don't mean to be jerky about it, but I've learned that a lot of
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  people coming up now don't learn those skills as kids because
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  those, the jobs that were available to me when I was 15
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  working at Wendy's or at the local restaurant, those aren't
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  available to kids anymore because adults need those jobs
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  to pay their bills. You know, a first job or a
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  second job or 1/3. Job.
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  I remember being in college working in fast food and most of
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  the people I worked with in their 30s and 40s.
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  Yeah. You know, it's a different
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  market and, and I think that's kind of a lost thing.
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  Like I, I learned a lot on those jobs, namely how to like not
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  take everything that my 40 year old coworkers said as the truth
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  later in life. But back to Regent Coffee, I
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  was, I was kind of perusing your website.
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  I've been to this shop before. I think one of the words that
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  comes up a lot is intentionality.
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  And I'm wondering if you could talk a little bit about what
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  that means as far as coffee, because it feels a little bit
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  like a buzzword, but it also has kind of this, this conveyance
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  of, of meaning to this is the process that we're going
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  through. Yeah, it would be a buzzwords if
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  it wasn't like backed up with like, I want to say technique.
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  That's not the right, that's not the right idea.
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  You know, at Region, we're really passionate about craft
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  coffee, about, you know, we talked about the waves of
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  coffee. And when I met Leon, the guy who
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  owns the store forever ago, I, I always felt like he was in this
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  other branch of experimental crafts coffee where it was like,
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  not necessarily about the science.
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  It was all art. You know, it wasn't just about
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  doing things correctly and, and measuring things correctly.
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  It was about what feels right, what ultimately what tastes
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  tastes good. Who cares?
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  Who cares if the numbers add up? Like does it taste?
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  Does it taste good? And that sort of free spirit
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  kind of has allowed him to experiment with really cool
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  things. But the guiding light there has
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  to be intentionality. It has to be that north star of
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  customer experience and, you know, trusting your baristas to
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  have the kind of palette to freewheel it a bit, right?
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  Like end to go out and experiment.
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  I've worked in some very constricting cafes right where
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  we do this one thing. This is how we do it.
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  But to be in a place where it's like no trust, As long as you
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  know, I trust your intentions to make good coffee, I can trust
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  you to do this. Sounds really cool.
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  Yeah, it's a really interesting thought, the idea that you put
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  the right people in position to succeed, but maybe they don't do
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  it exactly the way you do it. Yeah, and your customers kind of
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  grow it. It's almost like an
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  inconsistency that is like a benefit to the the flavour as
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  opposed to like the opposite of say, I don't second wave is not
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  the right word, but mass market coffee.
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  The goal is. That it's the same.
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  The same every time. Yeah, that's definitely.
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  I'm drinking one of your batch brews.
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  I don't know if you know what was on.
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  It's an El Salvadorian I believe.
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  It's just been really lovely, a lot of flavour to it.
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  Yeah, actually, no, that's a Guatemalan.
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  It's a Guatemalan, yeah. We'll double check.
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  El Salvador's last week I had to go through my calendar like, oh,
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  you know, it's it's Guatemala now.
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  Yeah. So it's the Guatemala.
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  It's a Fincolopia. Yeah.
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  It's, we have it on cold brew for single origin and on drip
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  right now. It's a really great coffee.
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  Just one of those like easy drinks, easy drinking ones.
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  Yeah. I was Googling you.
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  Oh great. I always want to put an E at the
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  end of your name for some reason.
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  Chadwick. Yeah, but it's Trevor Carman,
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  right? That's right.
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  Yeah. Trevor Carman.
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  I kind of got the sense that you have a passion for film, a
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  background in writing. Is that why you ended up out
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  here in LA depending coffee or? No, so my I always joke my
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  coffee career started when I was like 6 years old because my
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  parents wouldn't let us do Christmas unless they had
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  coffee. So the first thing I learned to
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  do as a kid was make coffee. I remember, I remember
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  specifically saying, teach me how to do this because if I have
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  to wait for you to drink coffee, I would be at 5:00 every morning
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  on Christmas, like starting the coffee maker so that my parents
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  didn't have an excuse for dragging things out.
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  So then I went to my first job out of my first job in high
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  school, I think was a coffee shop or Cafe in a, in a little
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  town in Mississippi. I love that job.
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  It's a good job. And kind of trace the line from
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  there. I went to grad school in
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  Savannah, GA, where I paid for part of the way by kind of
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  becoming a, a real barista. You know, we're kind of moving
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  away from the cafe scene and doing the more intentional
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  coffee thing of, of wanting to be good at it.
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  Moved out here, yeah. For film and television and
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  supported myself by doing film which I got it did was was happy
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  with where I was going so I was able to leave coffee for a bit.
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  Then the strikes shut us all down.
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  So reached out to Leon who I had worked with before and he needed
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  some help running his shops. So you right back in the back in
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  the saddle. I have tried to leave
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  hospitality, I don't know, 100 times, but there's something
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  about this engagement with people that's different from
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  just like running into someone. I'd say the local market, right?
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  Yeah, you are having this relationship that is weirdly
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  intimate if it's only for a few moments a day.
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  But talk about, I mean back to intentionality because like I
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  have worked in fast food, I've worked cafes, I've worked, you
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  know, a lot of places working in like coffee shops.
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  You know, these are the places where like I'm having my first
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  child in the next 4 weeks and which is very exciting.
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  I've got customers bringing me all their baby clothes or
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  bringing me things and like you know, and like there's a real
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  coffee shops and bars, they have the same quality about them
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  right? Where like they are community
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  Cubs and that's really cool. That's one thing that's really
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  it's unique to coffee shops and bars that you can't get anywhere
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  else. I don't mean to presume, but I
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  think at a certain point in your in our lives, when we get a
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  little bit older, that job you had when you were 16 was a job
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  that got you some money and, you know, you could go to the movies
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  or whatever. And even though it's relatively
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  similar in concept and theory, there's an appreciation that
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  comes with being a little bit older for this sort of
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  engagement. I you know, the reason I tried
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  to leave it all the time is because I think I looked down on
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  hospitality as a career. But at some point I realized the
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  best part of my my working life was this time I was spending
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  learning the stories of all the people around me in my
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  neighborhood coming in and, and, you know, buying the things and
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  sharing a cup of coffee. And if they just came in to say
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  hello, that was pretty great too.
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  Regent does some really unique kind of specialty cocktail type
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  drinks, I think, and bourbon barrel aged.
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  Why get into that? What's the motivation?
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  Is it a separator? Is it just cause something you
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  guys are passionate about? We, it's just years ago now.
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  It must have been 2017. I think we were at the brand
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  location and someone brought in one of our regulars, brought in
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  a coffee that was barrel aged that they've gotten from
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  somewhere. And I love whiskey.
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  So it's like, let's try it, let's jump right into it.
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  And we tried it and it was awful.
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  It was disgusting, but we were like both really both Leon and I
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  were really excited about it as like, oh, this could be really
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  cool. Specifically something that
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  wasn't flavored like whiskey, right?
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  It didn't have artificial flavouring to it, but was
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  instead more getting more intentionally crafted to still
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  be coffee. Sure.
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  And it tastes terrible. So I think Leon just said, I
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  think we can do this better. I think we have the ability to
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  do this in a way that actually has excellence to it.
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  I left the company around that time and in like over the life
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  like 3 years, he like just practiced and honed in a way to
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  do it that I think is really phenomenal.
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  You know, it's he, he spent a lot of money doing a lot of
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  experimenting on like what's the best way to imbue coffee beans
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  with whiskey nuts? Because when you think about it,
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  it makes sense. You have oak, you have vanilla,
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  you've got some char and just from the barrel itself.
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  And then you also have the whiskey kind of finish to it and
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  it really plays very nicely with like what's already there in
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  coffee. And yeah, it's how do you have
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  it? I haven't had yours yet but I'm
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  looking forward to it. I think barrel aged has like a
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  weird it's it's really easy to do it poorly.
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  It's so easy. Yeah.
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  Oh, I throw the beans in the thing, I close it, I'm done.
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  Yeah. To do it, as you're saying, with
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  intentionality, you know, you're almost fighting an uphill battle
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  because of the reputation of kind of these Christmas packs
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  that people put out for, yeah, barrel age.
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  And so to do it well is a much bigger challenge.
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  So I'm looking forward to trying.
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  I think it says a lot that our number one like online, like how
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  we make a lot of money right is by people buying our stuff
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  online. You lost me at the making money
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  part. How does that?
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  Make money, people buy our coffee.
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  So, I mean, no, but seriously, we do.
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  So I restock the beans here, I mean, on a Wednesday, and by
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  Friday, all the barrel aged stuff is out.
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  Wow. You know, it's, it is a really
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  it's the only version of barrel aged coffee that I think makes
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  sense. Yeah.
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  Because what we're not doing is we're not putting.
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  We're not like masking coffee with whiskey.
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  You were saying we're not masking.
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  We're not masking coffee with whiskey.
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  We're not adding flavour to the coffee.
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  What we're doing is instead, it's like, instead of like
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  putting icing on a cake, right, we're changing the baking
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  process. So what we end up with is
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  something more nuanced than, you know, to use the cake analogy,
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  you can have a coffee cake, you know, or you can have cake with
• 14:59
  coffee icing and one of those is going to be really sweet and
• 15:02
  like candy, like, and just like not it's kind of there's no
• 15:07
  nuance to it, right? But the but a nice coffee cake,
• 15:10
  like you're like, yes, it's got some espresso and I can taste
• 15:12
  some of that espresso, some of that chocolate, But like, it's
• 15:14
  not the first thing. It's not the to look for it to
• 15:17
  find it. That might be a bad analogy, you
• 15:20
  know. No, no, I it makes, I mean, I'm,
• 15:22
  I'm following it, so it can't be that bad.
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  I mean, I'm only partially good at this show, so.
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  It's yeah. Well, I, I, I mean, very excited
• 15:31
  for you to have it. He, when he first kind of
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  discovered his way of doing it, that's what I think he started
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  sending out coffee to like get to get rated like we kind of
• 15:39
  talked about earlier. I think he was shocked at how
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  well, like these really judgmental, really picky
• 15:50
  tasters, you know, we're like, actually like, oh, though this
• 15:53
  is actually really good. This is not a This is not a
• 15:56
  shtick. Yeah, you're actually elevating.
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  Something stick is a great word for what I think a lot of that
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  that market share is. And so, and they're not
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  judgmental. I I'm just.
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  And I'll be. I mean, totally.
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  They're literally judgmental. That's their job.
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  Not, you know, not in spirit. Judgmental.
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  Sure. How does it matter?
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  We got high scores. So I.
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  Don't care. Yeah, as, as we're, you know,
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  we're sitting here right on the road and it's a busy Rd.
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  I make a policy not to do shows anywhere that isn't really loud.
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  That's my. There you go.
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  Jackhammers, trains, that sort of thing, but when you walk
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  inside the shop there's a quiet and a calmness that comes with
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  that. I'm wondering what it is about
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  the coffee shop experience that you think makes people happy
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  that keeps us all kind of employed to some extent, but
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  also is you can just as easily make coffee at home.
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  You can and you know, there are days where I think why don't
• 16:55
  more this is not hard to do, right?
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  Like this is outside of, you know, fronting a few $1000,
• 17:02
  right? Like the coffee shop experience
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  is not hard to recreate at home. But you know, I think of it as,
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  you know, when I've talked in the past about opening my own
• 17:14
  shops or when I've helped other people open their own shops and
• 17:16
  stuff like that, you know, we're not making coffee.
• 17:20
  I mean, we are, right? Like we're literally making
• 17:22
  coffee. But I've always seen it as a
• 17:25
  coffee is a ticket to sit around and hang out.
• 17:28
  A coffee is a ticket to engage with people around you.
• 17:31
  A coffee is an opportunity to explore another culture, to
• 17:35
  explore things around the world, right?
• 17:39
  It used to be you go to coffee shops because they had access to
• 17:42
  things you didn't have access to.
• 17:43
  That's what you were paying for was access to the $30,000
• 17:47
  espresso machine, access to beans that you couldn't get
• 17:50
  anywhere else. But now, you know, people can
• 17:52
  import their own green beans to their house now, you know, like
• 17:55
  it's, it's not hard. So what we offer instead these
• 17:59
  days that I think the pivot in the industry, at least for us
• 18:03
  has been kind of determined earlier.
• 18:05
  We offer that place of, of connection.
• 18:07
  We offer that place where we say, you know, it's, it's a
• 18:11
  little cheesy, but it's the thing that keeps U.S.
• 18:13
  Open, right? Is you show up and I know you, I
• 18:15
  know you well, I know your drink.
• 18:18
  We can chat about things that have nothing to do with coffee.
• 18:21
  And, and I think all you were sitting in there for a little
• 18:24
  bit and I think you saw one of our regulars.
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  Yeah. Not over staying there welcome,
• 18:29
  but. But enthusiastic and excited to.
• 18:32
  Be there. And, you know, people don't.
• 18:35
  Most people, I would think, don't want to be in their homes
• 18:37
  alone. So like, that's what we offer.
• 18:39
  Yeah. Yeah.
• 18:40
  Even if you don't buy coffee, just come and hang out, you
• 18:42
  know, like. See, and I feel like I want to
• 18:45
  be at my home alone. Yeah, very alone, yeah.
• 18:48
  But then I also gravitate towards these experiences where
• 18:51
  I'm surrounded by strangers all the time and.
• 18:54
  You know, we can. I, I I love cigars.
• 18:56
  I smoke cigars a lot. I can smoke a cigar alone.
• 18:59
  Yeah, I can do that at home, and I do.
• 19:03
  But what I enjoy infinitely more smoking in a circle of people,
• 19:09
  around a fire in a backyard, that's a much more engaging
• 19:14
  experience than just, you know, by myself.
• 19:17
  And I think anything that has a ritual attached to it, which we
• 19:20
  all know coffee has a huge ritual attached to it.
• 19:23
  We prefer to ritualize in public and around people that share
• 19:27
  that ritual with us. And coffee is that thing, you
• 19:30
  know, you can, to borrow the bar analogy, you can get drunk at
• 19:34
  home, and plenty of people do. But like, you know, bars aren't
• 19:37
  going anywhere anytime soon. It's much more expensive to get
• 19:40
  drunk in a bar than it is to get drunk at.
• 19:42
  Home. I would.
• 19:43
  I don't know that I could get drunk in a bar because I would
• 19:45
  be terrified to drive home. Yeah.
• 19:47
  There you go. Which is a different
• 19:48
  generational thing. Now that's true.
• 19:50
  I feel like you've said a lot of really intelligent wise things
• 19:53
  I'm going to enjoy listening back to.
• 19:56
  But I'm wondering if as I, as I'm collecting advice from
• 20:00
  people around the country and Rostar has asked me to do this
• 20:03
  to, you know, especially from coffee people.
• 20:05
  Any advice you have for people generally speaking about coffee
• 20:09
  or otherwise, that you know, something that's meant something
• 20:12
  to you? Yeah.
• 20:13
  I was talking with a sommelier a few weeks ago and they they said
• 20:19
  something that I thought was really, really wise, which was,
• 20:25
  you know, I didn't get into being a sommelier to be a
• 20:27
  gatekeeper for sure. How to experience wine If you
• 20:33
  think something tastes good, awesome.
• 20:35
  Let's talk about why you think it tastes good.
• 20:36
  And when I first started out as a barista, I was so nerdy about
• 20:41
  it. We all go through that phase.
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  It's like, I love it. Let's talk you dive into the
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  science, you dive into the math. Why is this good?
• 20:48
  Why is this bad? I have a clear system for
• 20:50
  describing good and bad, right? Like we love that as people.
• 20:53
  Good systems for that's good, that's bad.
• 20:56
  But growing up is realizing there's a million ways to enjoy.
• 21:04
  Yeah, roasted, roasted bean juice, right.
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  Like we can deconstruct it. We can understand it a million
• 21:11
  ways. But like giving other people
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  space to enjoy what they enjoy is something I learned maybe too
• 21:18
  late in the in the coffee, in the coffee game.
• 21:21
  And it's something I think we do really well here.
• 21:25
  Yeah, I think that's that's the best thing we can offer.
• 21:27
  Like non non exclusionary places.
• 21:29
  Non toity toity places, right that we can go as as deep yeah,
• 21:38
  or as wide as you want to. I'm just here.
• 21:40
  I'm a librarian. I'm just here for as far as as
• 21:43
  much as you want to research, I'm.
• 21:44
  Here for you. I've never heard anyone refer to
• 21:46
  it as that before, and I like that librarian.
• 21:50
  I also like libraries so that. Works out.
• 21:52
  Libraries, coffees. Yeah, similar vibes too.
• 21:54
  Selective vibes. I always close shows out by
• 21:57
  asking one of two questions and I think I'm going to ask you
• 22:00
  both. OK, The first is when you go out
• 22:04
  to a coffee shop that's not Regent, what are you going to
• 22:07
  order? I used to order an espresso shot
• 22:11
  and a cappuccino because I love cappuccinos and and of course
• 22:15
  then back then I wanted to be like, what was your espresso?
• 22:18
  When you do, you know I'm going to judge you on your.
• 22:19
  Espresso. Is it dialed?
• 22:21
  In correctly, yeah. And I realized I could do both
• 22:25
  of those things with one drink. Cortado.
• 22:28
  Yeah, I just drink cortado's now.
• 22:31
  I it gives me the, it lets me know like if the shop I'm at
• 22:34
  cares about their espresso because the espresso comes
• 22:37
  through plenty of clear enough and I get a little bit of my
• 22:40
  like nice sweet milk with it. And you know, the but I also
• 22:47
  have really recently started to love spicy lattes.
• 22:50
  I'm a big fan. We do a spicy latte here using
• 22:56
  Scotch, Scotch bonnet honey. It's really fantastic.
• 23:02
  And so like something that's like a little bit outside the
• 23:05
  bounds of a normal sweet drink, something with a bit more of
• 23:07
  experience to it. Those are the two things I'm
• 23:10
  drinking is like something like what?
• 23:11
  Wildly out of bounds and then just like something very
• 23:13
  standard and. Normal.
• 23:14
  You know, my wife always orders a spicy Chai latte and I always
• 23:18
  accidentally drink a little bit of it before I give it to her.
• 23:21
  Yeah. And then my last question then
• 23:23
  for you today is favorite Keanu Reeves movie.
• 23:26
  Oh my God. I mean, what era?
• 23:33
  That's such a hard. Thing, that's the thing he's
• 23:35
  got. He's got range.
• 23:37
  He's. He's Picasso man.
• 23:38
  Like which era are we talking about?
• 23:40
  Are we talking about like classic gun?
• 23:41
  Is it the favorite or is it the one you watch over and over?
• 23:44
  I mean, if we're going one I watch over and over, you know,
• 23:46
  my favorite has to be it's John Wick three man.
• 23:51
  Oh, John Wick Three haven't gotten there yet.
• 23:52
  Yeah, a critic once described that film as a as a ballet of
• 23:58
  violence. And I thought that's exactly
• 24:00
  what that movie was. And I don't know.
• 24:03
  I just, I don't know. I don't know anyone else who can
• 24:05
  make those those movies work. Yeah, as that way.
• 24:09
  I read a story recently about how for the more recent John
• 24:13
  Wicks, he charged them per word in the script.
• 24:18
  So however many words he had to say, they had to pay him a
• 24:20
  certain amount of money based on that to get them to cut the
• 24:23
  script back. That's so funny, I hope.
• 24:25
  Is that true? I I hope, I mean I read that, I
• 24:28
  don't know if it's true. Because he's such a nice, cool
• 24:30
  guy. Yeah.
• 24:32
  I love, I guess he he's a storied, nice, good guy.
• 24:36
  I don't know him, so I don't know for a fact if he there
• 24:38
  isn't he's. He walked up right now.
• 24:43
  That'd be the most incredible closer to this episode.
• 24:45
  Wouldn't that be awesome? You just like say, oh, by the
• 24:47
  way, let's get him on FaceTime right now.
• 24:49
  Yeah, that's awesome. No, I now I have to meet him
• 24:54
  because I want to ask him that question.
• 24:55
  Yeah. I John Wick three, you know, was
• 24:59
  like, oh, man, Keanu is never. He's never been better.
• 25:02
  And more specifically, he's not getting worse.
• 25:06
  Like, you know, like that's crazy.
• 25:08
  He's the same guy. He's.
• 25:09
  The same guy but then Bill and Ted runner up.
• 25:12
  All the way back, yeah. What should we know?
• 25:16
  What did we miss today? How can people find Regent
• 25:18
  Coffee? What's the best way to get a
• 25:19
  cup? Yeah, find us, you know, on
• 25:22
  Instagram. Find us on, yeah, Instagram.
• 25:25
  I think it's the only one that I'm aware of at Regent Coffee.
• 25:29
  If you're in Los Angeles, come by and we have this location in
• 25:33
  Highland Park. We have a location in Glendale.
• 25:35
  We have the cool new fancy mall location.
• 25:38
  That's fun. We do.
• 25:40
  We offer latte art classes. We offer coffee roasting
• 25:43
  classes. You know, we're not.
• 25:44
  We're really trying not to gatekeep what we do.
• 25:46
  Like if you want to be an at home barista, be an at home
• 25:50
  barista. You know, learn from baristas.
• 25:52
  We'd love to show you how to do it and how to make, you know how
• 25:55
  to impress your friends. Yeah, we're just having.
• 25:58
  You're here to have a good time, so join us along the way.
• 26:00
  You. Know well Chadwick, I appreciate
• 26:02
  the time and the coffee and I'm going to go and try that bourbon
• 26:05
  barrel. Awesome.
• 26:09
  I'm going to I. Oh, Keanu.
• 26:13
  What's that dude? Yeah, there he is.
• 27:05
  Yesterday I was doing this in San Juan Capistrano and I did 2
• 27:10
  interviews and during both interviews it was like there was
• 27:14
  a guy across the street looking at me and he'd see me press the
• 27:16
  button and he'd start a jackhammer and then he would
• 27:19
  stop as soon as I was done. And then like an hour later I
• 27:23
  started another one and he started again.
• 27:25
  Yeah. And I just laugh.
• 27:27
  It just makes me like so happy that these shows audio is so
• 27:31
  goofy.