Latest / Coffee People Podcast / Coffee People: Tanya Nanetti, Coffee Insurrection

Transcript

Coffee People: Tanya Nanetti, Coffee Insurrection · Coffee People Podcast

0:10
Hey, good morning everyone. Welcome back to the coffee.
0:13
People podcast, presented by roast West Coast.
0:17
I'm Ryan Walt. And this is the show where we
0:20
weave through the inspiring entrepreneurial and today,
0:23
International stories of coffee people.
0:26
Over a cup of coffee today. I'm chatting with Tanya
0:28
nannetti. She's a multi-hyphenate who has
0:30
many roles in the coffee industry.
0:33
She is the head Barista at Buna specialty.
0:35
Coffee shop in Lisbon Portugal. A freelance copywriter for
0:38
Publications like Barista hustle.
0:41
A coffee coach more on that later.
0:43
And with her boyfriend and Dre, even runs her own coffee blog,
0:46
interviewing coffee people and helping grow the community of
0:49
craft coffee called coffee Insurrection.
0:52
While you're listening today, be sure to check out and follow at
0:54
Coffee Insurrection on. Graham.
0:56
And since you're going to be on your phone, anyway, you might as
0:59
well. Subscribe to this shows
1:00
newsletter at roast westcoast.com I mean, why would
1:04
you not all tasks aside? I hope you have a lovely French
1:09
Press Columbia or a V60, pour over, featuring your favorite
1:13
local roaster or perhaps a shaken vanilla cinnamon
1:16
espresso. Over ice topped with creamy oat
1:18
milk, whatever coffee you like to drink, is the best coffee for
1:22
you, and I hope you have it now because it is time to enjoy it.
1:25
While you listen to this coffee, people conversation with Tanya
1:29
and Eddie coffee person. Hi.
1:44
How are you? A good you.
1:46
I'm very good. Thanks for meeting with me.
1:49
I'll welcome. Thank you so much for the
1:51
opportunity. Tanya welcome to the roast West
1:54
Coast coffee. Podcast is exciting.
1:56
Your our first International guests, cool.
2:00
It's really exciting also for me.
2:01
Thank you so much. Would you mind for everyone
2:05
listening? Saying your name, where you are
2:08
in the world? And what your current coffee
2:12
roller role is in the industry? I know you do a lot of things so
2:16
that might be complicated. So hi, I'm Tanya originally from
2:20
Italy but I move around a lot. So right now I'm in Lisbon
2:24
Portugal. And I am head Barista for are
2:28
really, lovely coffee shop but at the same time, I'm writing
2:32
online. Tough for Barista magazine for
2:35
standard magazine, so different realities of coffee.
2:38
And I do also some training for I'm coach for Marissa so and I
2:43
do Consulting training plus together with my boyfriend.
2:47
I have a page about coffee called coffee Insurrection was
2:51
purposes, like to not build a nice Community about coffee.
2:55
So we do interview with this place.
2:57
Has everything specialty, coffee related and that's how we got
3:02
connected. Did you reached out to me over
3:04
Instagram from coffee Insurrection and and I certainly
3:07
appreciated that I was very excited about it and I want to
3:10
talk about all of that stuff. But before I do, I want to ask
3:14
you, if you had like a first experience with coffee that sets
3:17
you on this path where it's such a big part of your life.
3:21
So what what? What happened?
3:23
Probably too many people I was traveling.
3:26
I like to travel. So we were in the US with my
3:28
boyfriend and I come from a reality where coffee is just A
3:33
black seeing really small cool espresso.
3:36
It usually really bitten. So I really grew up drinking
3:39
cappuccino instead of espresso because I never liked the taste.
3:43
And then traveling, we discover that.
3:45
As much more we weren't in some town in New York and we discover
3:51
that that's filter coffee and then can be like from his
3:55
European days like something and from Kenya and tastes like
3:59
something else. And just wobbling, we started to
4:02
taste coffee. And explore to fall in love with
4:06
it. What was your first job in
4:08
coffee? The first time?
4:10
You thought I want to actually do this for my job instead of
4:12
just traveling and enjoying all these new experiences.
4:16
So one not like together with my boyfriend we were doing totally
4:20
different stuff before and then we went back to high school in
4:25
Italy does high school for like culinary bartending and
4:29
everything. So we took our second diploma in
4:32
this. Kind of job and and then I
4:36
learned that it has most coffee shop in Vilonia that were doing
4:40
specialty. And yeah I discovered that what
4:43
I was really into it was like what I wanted to do in my life.
4:48
That's it. That's really interesting to me.
4:51
You said that you you studied it in high school or high school
4:55
for like Hospitality or bartending or that kind of
4:58
thing, is that an option? When about what age are you at,
5:02
is that an option where You can start to look at a career
5:04
earlier on because for me like nobody even talked about that
5:09
until I was much older. So anyway, basically you can do
5:13
as a together with the normal high school.
5:15
That's one, I school that is specific for Hospitality job.
5:19
So if you do it, as a kid vica versa working in a hotel,
5:24
working in a restaurant and in a bar, mostly as a bartender.
5:28
But anyway, you learn also to do coffee, but you can also do it
5:31
in the evening. That's what we were.
5:33
Did with my boyfriend. We had already a diploma since
5:35
we were kids. So we did the second diploma and
5:39
being adult. Of course you do different
5:41
things. So you learn how to cook.
5:43
And that's like the person that my boyfriend choose.
5:46
And you learn also how to do in front of the bar.
5:50
And so, these together with some other classes, like a CA classes
5:54
and other stuff and me to this kind of job, You mentioned that
5:59
you started working in Bologna at a specialty coffee shop.
6:04
When did you start writing about coffee and creating content
6:07
about? Excuse me about coffee, your
6:09
boyfriend's name is Andrea belief.
6:12
Yeah, Andre. Yeah, and coffee.
6:15
Interaction is kind of your project together.
6:16
It's, it's not, it's more than a project, that's what you do
6:19
together. Yes.
6:20
When did that become something? You were inspired to start
6:24
doing? So, I love to write.
6:26
I always rolls. Or he's just playing fiction,
6:30
classic short stories usually need a lien because it's my
6:33
mother tongue. But then among all the rest we
6:37
wanted to do this page about specialty coffee for a long time
6:41
especially because we love to travel.
6:43
So we wanted to create a point of reference for people
6:47
traveling so the page has no judgment nothing.
6:50
We really want to just do it online, the community.
6:52
So we don't do review anything. And then of course, there was
6:57
covered. That kind of kilowatt-hours
7:00
dream and everything. I was working and living in
7:02
Berlin and I went back to Italy and there was a big long winter
7:07
without a job because being a barista was really difficult in
7:10
that moment. So that was finally the time
7:13
that we took to create the website actually to start it.
7:17
So we just the two of us and we are still out the two of us.
7:20
So we designed the logo, everything and my boyfriend
7:24
equals with computer. So I did the Practical part.
7:28
And I started to create content, a little bit of social media or
7:33
this all the rest. So, that's how it started.
7:37
Well, honey. And it's growing.
7:39
You also work with Barista hustle and write for them as
7:42
well. I actually had one of my first,
7:45
real coffee experiences in Italy.
7:47
And I was very early on in my drinking coffee experience and I
7:51
was always amazed at the difference in Italian Coffee
7:55
Culture, where people will run in and drink an espresso like
7:58
Throughout the day. And for me, it's like, okay, in
8:01
the morning and I sit and it takes me 20, 30, 40 minutes to
8:05
drink a cup of coffee. I was thought that was just a
8:08
different, it's such a, it was so involved in the daily life
8:12
there. When I was visiting, you
8:14
mentioned earlier, that you are a coffee coach.
8:17
What is a coffee coach do? But personally, I do many
8:21
different things, really, depending about who I'm teaching
8:24
to who I'm coaching to like, Portugal where I'm currently, is
8:30
still a starting market. So there are not many people
8:34
into specialty coffee. There are many experts that work
8:38
in the industry and that they are already into confident know
8:42
already. So mostly I do I train my
8:46
coworker like I'm head but it's also all the girls, some guy Of
8:49
comes working with me, I trained them, I share my knowledge with
8:54
them but then, whenever a private whoever or another
8:57
coffee shop, or another reality front of me and it can be
9:01
anything, it can be like, from designing the bar like, you want
9:06
to open a coffee shop and you don't know where to put the
9:09
machine, is something really basic but many owners don't know
9:12
how to do it, so I can help you setting a nice bar.
9:16
I can train your body says, I I can train you owner that you
9:21
want to know a little bit more about coffee and it can be
9:24
espresso. You can be even just learning
9:26
how to brew coffee at home, like we 60s and it's really a big and
9:32
weather with my boyfriend. We really try to give a complete
9:35
experience. He's doing more about the
9:37
kitchen part so you can train. Same idea about teacher while I
9:42
cover the body. Sabar, I think a lot of people
9:48
when coffee that gets started, they just learn on their own and
9:51
they don't know if they're doing something, right?
9:54
I think taking a coffee class, certainly helpful year in in
9:59
Lisbon. Now, how is the last few years
10:02
been with covid and working in coffee because you're engaged
10:06
with people so one-on-one. Yeah so I left Italy two years
10:12
ago some like yeah Spring Class Like 2021 who work in the South
10:20
and it was funny because I actually find the job doing the
10:23
website. So we were releasing place in
10:26
Portugal and this place. Look nice and it was like a
10:28
summer job. So I just send out my message.
10:31
Hey, I'm had Marissa, I'm doing this website, do you need a
10:34
buddy stuff? And they said, yes, but we just
10:36
left Italy and move to Portland like this and then even the
10:41
place where I'm working. Now, we interview the owner for
10:44
our website and then he told me whenever I had Dad, I need a has
10:48
bodies, I'm going to call you. So that's why when we move to
10:50
Lisbon everything is really spontaneous and bile to say
10:53
compared to Italy at least. I don't know how it was in the
10:56
US, but Italy was really, really bad.
10:58
Really really strict while Portugal.
11:01
Yeah, of course we look at least since I'm here, you had to wear
11:06
masks or whatever last year, but we were always open and it was
11:11
never so so bad. Like it wasn't it a like Italy
11:14
in Italy when I was already here?
11:17
I know that in Italy they had to close the shops.
11:21
You could not sell well here in the last or one yarn Alphas was
11:26
always everything open. But yeah, we're like mask, just
11:31
really briefly, like two weeks they require a test, or a comet
11:36
passed to come in, but just in the restaurant, not in a coffee
11:39
shop. So as a coffee shop, and it
11:41
always been open and relaxed and right now is really okay,
11:46
nothing. It's chilled.
11:47
Portugal is open since last year.
11:50
I would say like at least in summer, everything is fine at
11:55
least. Sure, Portugal is like the next
12:00
place on my wife and I as list of visit that we're very excited
12:02
about. So that's your to hear you with
12:05
all of the kind of spontaneous moving and the different.
12:08
The different coffee things that you do in writing and working as
12:12
a barista. What is something that you've
12:15
learned over the last couple of years that Be surprised you, you
12:18
know, about coffee? I mean, do you feel like you're
12:20
still learning or do you feel like, no, I know it all now.
12:24
Oh no, you never know it all it does so much to learn in
12:27
everything. Like, even small thing behind a
12:30
bar from night, a new technique to brew something, a new flavor,
12:35
even the more you like, I'm, I'm lacking because being head
12:39
Barista, I can buy the coffee. Kind of that.
12:41
I want. Like I can feature the roses
12:43
that I want in my shop. They wanted a super nice so I
12:46
can Always explore a new varietal.
12:49
I knew even a new row sir and I can learn something new every
12:53
time. I blew a new coffee or same in
12:57
espresso and in basic C. And at the same time I really
13:00
what I really love my job a part of it itself is people so I
13:07
really love meeting new people. It's always a new experience and
13:12
like coffee shop where I'm working currently with my
13:15
boyfriend faith and years. Especially because it's a tiny
13:18
place and willing know each other know, everyone is this
13:23
really a community place? We always say to people the
13:25
second day that already regular, so that's a welcoming feeling
13:30
and it's really beautiful. I'm coffee Insurrection.
13:33
You interview a lot of people. How did you get started?
13:36
Interviewing? And I'm someone who does a lot
13:38
of interviews is that it, is it something that you had
13:41
experience doing or that you've learned or gotten better at
13:44
through practice? How do you find the guy?
13:47
Guests that are that you're talking to.
13:49
So mostly of our interview for now, are always same question
13:54
for everyone because we really like the idea of showing
13:57
similarities and difference in the community.
13:59
I had no experience about it before none.
14:04
The first one, we just reach from one friend of ours, the
14:08
from Italy, but it was living in Berlin with when I was in
14:11
Berlin. So I met in that and it just, I
14:13
just asked you made we want to be featured in our new project
14:16
and I said, yes. And then the second one was the
14:20
owner of the barn. That is a really cool specialty
14:23
coffee roaster from Berlin and it was the place when I was
14:27
working, when I was in Berlin and it's a super nice guy.
14:30
So I just reached him up if you wanted to be feature and then
14:34
that's it. I just every time like I'm doing
14:36
a little bit of social media. I don't really like that.
14:40
Part of the job is not my core, but what I do whenever I found
14:43
someone that is nice, like a nice project, it can be
14:46
everything. In can be we fetch or like
14:48
that's one guy. Super young guy that it's
14:52
actually working at Starbucks or not specialty coffee, but he
14:56
contact us and say, hey, look with my family, we wanna open
15:00
the specialty, coffee what? I really change and even if I'm
15:03
making and I'm trying to do something nice.
15:06
Would you like to interview me? And of course we wanted.
15:09
So it's really again is about community.
15:11
So whatever is a nice project, a nice guy or girl, cool
15:16
initiative. We try and we say we want to be
15:19
featuring our website. So we got someone famous and
15:21
whatnot. Famous, everybody can be.
15:24
Yeah, we have Broker we have mostly coffee people, sweetness,
15:28
or body stuff but yeah, also small blogger, whatever.
15:33
Whatever it is. Seems nice.
15:35
Well you keep saying about how nice everyone is but the name
15:39
coffee Insurrection is intense. What?
15:42
What made you choose that as your name it was a cool name but
15:45
apart from this The idea. So that idea what I really
15:50
experienced even in Berlin, what I was working in Berlin before
15:53
like starting its that I really believe that all of us in coffee
15:59
and Specialty coffee in general, should really be as kind of
16:03
against the bed coffee in general.
16:05
Not only bad coffee, but drinking coffee.
16:08
But also what is met behind the big coffee companies and
16:13
everything that usually exploit people and everything so that's
16:16
why it is. All Insurrection, it should be
16:18
all of us against all of that. I like that idea because I think
16:23
a lot of times small coffee shops think they're competing
16:26
against other small coffee shops.
16:28
But in reality, it's not eating against these much, much, bigger
16:32
operations. You're on the same team.
16:34
You just happened to be in the same.
16:36
Neighborhood is really important than?
16:39
Yeah, that's it. That's edea.
16:42
What are you and Andrea working on next?
16:44
I mean, how is this going to grow?
16:46
I think one thing, Thing I wanted to mention, I almost
16:48
forgot. But as you mentioned, that you
16:50
are teaching people about coffee as a coach as a head Barista and
16:55
using coffee Insurrection to create a community.
16:58
You're kind of creating this network of people who are
17:01
learning from you and then they're going to teach somebody
17:04
and they're going to teach somebody.
17:05
Have you seen that at all where anyone who's worked with you or
17:09
work for you has gone on and done more things?
17:12
Do you see that as a future or is that just kind of a lucky
17:16
vision from Of course, like it's it's still growing, the
17:20
specialty coffee industry. So I said, train people that now
17:25
working other coffee shop so I really hope that everybody is
17:28
keep sharing now. Let that's really important to
17:31
me. And yeah, I really believe in.
17:34
I don't believe in good of people in general, but I really
17:37
believe in community and I've met some really nice people.
17:40
So this is something that again for me is really important and I
17:45
don't know what we're doing. Apps that will bring us, is it
17:49
really started as a small project and is growing, nice.
17:52
We're happy, we're not like we're not making money out of
17:57
it, of course right now, but everything.
17:59
But anyways, helping us a lot in like I got the like writing job
18:05
for. What is the magazine?
18:06
Just because I was doing the website and I found that they
18:09
were looking for writer. So I say, hey, why not?
18:11
I'm already writing in English. That's right.
18:13
And I preach some stories and they were About it.
18:17
So it's just and I met new people through the coffee shop
18:21
and they told me I yeah, why don't you like look for this job
18:25
or like this writing stuff is just really growing a lot.
18:30
And yeah, what we're gonna want to do keep traveling, it's
18:33
really what we love. So that idea is keep working
18:36
here until we happy and then who knows.
18:39
And but in the meantime, we probably gonna go Columbia in a
18:43
couple of months. I've been a trip.
18:45
Visiting new stuff. Visit some coffee Farm eating
18:48
people. And at the same time, what would
18:51
we do with the website is? Again putting like one city at a
18:56
time, we can map all the specialty coffee scene, whatever
19:00
we can is never be complete, but it just small stuff.
19:04
And then when we travel, we visit places, And we shared the
19:08
glaze and so long, my Instagram. I like, I say, we're here.
19:12
We've been there. So, in this way, like we
19:14
interact with people and yes, that's a good idea.
19:18
Well, I like that when you are, when you are traveling and you
19:22
go into a new coffee shop, what do you like to drink for
19:26
yourself, huh? It depends.
19:29
So, like right now, I'm working mostly with really light,
19:34
roasted coffee that I love. And that's the best way to keep
19:38
ordering. So, it depends.
19:40
If I know what they had coffee shop is serving, which kind of
19:45
brand it, is it depending So if I know that I, I would probably
19:50
like, having 60s, what I choose, it is something that I know that
19:55
it may be more dark eyes. Stick with first a latte and
19:59
then see what happened. I really love like, in the
20:02
morning at the Double latte and then I see if it's really,
20:05
really bitter and I will probably not like it.
20:07
Maybe I don't do a filter if it's okay.
20:10
Maybe I'll do a filter. It's really depends.
20:12
I love every kind of coffee. Depending about the moment of
20:15
the day the if I Rabbiting if I'm chilling.
20:19
So it's really like, I think that feel that and double
20:24
espresso, of course, help more about like Hastings coffee.
20:29
But I want to also enjoy it. So if it's something that I know
20:31
that it's going to be a really bitter, I will not order a
20:34
filter. Do you see the specialty coffee
20:38
scene in your, in your region right now, in Portugal in
20:42
Western Europe? Is it continuing to grow or
20:46
people are getting more excited about it?
20:47
It, I think here in America we as a rule we get really excited
20:52
about things and we go overboard, whereas, and then I
20:55
could be wrong, but I think in a lot of other places the world,
20:57
it's more of a slower process and there's more of a foundation
21:01
built. I'm wondering how you feel about
21:03
the area that you're at now and if you see that growth coming,
21:06
or if it's still a ways away. So, I can tell you about like,
21:11
more or less about what was happening in Berlin, what is
21:14
happening in Italy and Portugal. So we're And I would say it's
21:19
more similar to the US or to London is a really big city with
21:22
a big signal expert Providence from es&s.
21:28
So the pressure coefficient is already a thing.
21:31
It's big, you can usually have a decent coffee even if you go to
21:35
a brunch place or not proper specialty, coffee place, you get
21:40
the layer. You can feel that the third wave
21:42
of coffee is already a thing. So, it's huge Wiley in places
21:46
like Italy. Lee or Portugal is still slow.
21:51
Probably because the culture of classic espresso, plastic off is
21:55
really a thing. So changing the mind of people,
21:58
of course, is a long process. And for example, in Italy, in
22:03
Bologna, in my own town, that is this specialty coffee, shop
22:06
called Aroma, that is actually Brewing specialty coffee for 20
22:10
years now, so it's like it's quite something.
22:14
And the owner is it was in Boss. Running on the World Cup is
22:19
well, it was third at the Brewing.
22:21
Competition is a really cool guy, but when I was working
22:25
there and we had customer from China, having for is V60, but
22:30
for local people will still a coffee shop.
22:32
So you would set up like an espresso really fast and then at
22:37
the time, so this is still happening.
22:39
You got new realities, of course, especially in Big City
22:43
being small City. You've got one specialty coffee
22:45
shop. Someone that is Young and want
22:47
to do something. Different.
22:48
It is really slow. And in Portugal is kind of the
22:52
same at least in a small area. Least one is a little bit
22:56
different because we are right now Lisbon is full of expert.
23:00
A lot of American, a lot of Russian and Ukraine moved here
23:04
way before the war. And so actually here, there's a
23:07
big community of specialty everything consider but it's
23:11
mostly in the end of expert, knowledge of local people.
23:14
Not like, I would say of, I don't know, at least for now.
23:17
There are maybe 30 specialty coffee.
23:19
Let's say more Less maybe the sun, some more, but really in
23:23
the end of Portuguese are just a few mosa experto own and Barista
23:29
expert. So it's it's coming but not from
23:32
the culture itself. Is there anything else that we
23:36
should know about you? About your coffee journey of all
23:39
coffee? Insurrection.
23:41
I was hoping you could say the name of the coffee shop.
23:43
You're working in now and maybe recommend one.
23:48
If we're there. Visiting will visit your shop
23:50
and then Then what's the next best shot?
23:52
So my good, the coffee shop, what I'm had, but he stays cool.
23:55
Buna specialty, coffee and is in this lovely neighborhood.
24:01
There is called Santos. That is kind of the, let's say a
24:04
little bit 27 area. So not to restrict, but really
24:07
nice with natural wine, this kind of places and Buna.
24:11
It was kind of pioneered. We were the first to really,
24:15
stick to White Rose in a city that usually has more medium
24:19
dark. Good kind of different.
24:22
And it's really tiny place, and a lot of people come, we got.
24:25
So many regular is really a friendly place.
24:28
So where I would say we're really loved for coffee and for
24:32
the environment and and we just opened a second location like a
24:39
minute from the other but more focus on the blue bar.
24:42
So in this, I can really play with cool coffee.
24:46
And yeah, it's cool if you love good coffee, and a good
24:49
environment is A nice place. And if I have to share another
24:54
one of course I'm just telling you what I really like has a
24:58
flavor because again it's just my days I prefer like rose and
25:04
so as just a simple coffee shop with us one that is called
25:08
dramatic oh tiny little space, super minimal just coffee.
25:14
Lovely like open five, six hour per day just during the week is
25:19
a really one-man show. Globally.
25:22
And to Specialty Coffee Roasters Locker that, I really appreciate
25:27
one is called Baraka and the other one is called all Isabel,
25:30
both are owned by super nice guy, which are really Ruckus.
25:34
Local 100% knowledgeable is out there now, but both really nice
25:40
on the nice place, so I would check them out for sure.
25:44
Very cool. Well Tanya, thank you for just
25:47
taking some time to chat with me and share your story with.
25:50
With our listeners and I'm excited to share more about you
25:54
and coffee interaction with everyone as well.
25:57
Thank you very much for the opportunity was really a
25:59
pleasure to know you and again, thank you so much and good luck
26:03
for everything. Thank you, you too.
26:12
Okay, to recap travel is a huge influence on Tanya.
26:16
And, and Ray's coffee Journey. She has a personal Instagram for
26:20
travel and coffee at Tanya underscore coffee.
26:22
Underscore travel that you should be following right about
26:26
now coffee, Insurrection is geared towards Travelers.
26:30
Consider it a point of reference to be inspired to keep moving.
26:34
Keep traveling and keep exploring.
26:36
I'm glad we have coffee to guide our adventures I was really
26:40
intrigued by tonya's early schooling experience.
26:43
The idea that there is a high school trades program for
26:45
skills, like culinary seems really smart.
26:48
I did a very little bit of digging into the Italian
26:51
secondary school system to find out that there are multiple
26:54
tracks of student can take after reaching what American students
26:57
would consider their junior year.
27:00
These programs are designed to prepare them for University,
27:02
technical school, or a vocational trade.
27:05
And there are also opportunities for adults to return and follow
27:08
those tracks. As for Tanya, the coffee
27:11
learning process is ongoing, there is always something new to
27:15
learn and her attitude of reaching out to engage.
27:18
Because what's the worst that can happen is part of how she's
27:22
helping grow the craft coffee community that, and by running
27:26
Buna whereby the second visit guests become regulars, you can
27:30
follow Tanya on Instagram at Coffee, Insurrection, or had to
27:34
Coffee Insurrection.com to read the interviews and track Tanya
27:38
and end Ray's coffee. Is far and wide.
27:41
If you're searching but not finding.
27:43
I'll also include those links in this shows podcasts notes and in
27:47
the roast West Coast coffee. People newsletter, you remember
27:50
you subscribed at roast westcoast.com earlier, didn't
27:54
you? Let's assume that you did there.
27:57
You can also find the brand-new coffee, smarter education
28:00
podcast. The first several episodes are
28:03
out now, including the most recent on The French Press,
28:07
listen to Coffee smarter. If you're trying to learn Learn
28:09
the ins and outs of making a better cup of coffee at home.
28:13
You can find it on roast westcoast.com, obviously, or
28:17
search for coffee, Smarter on your favorite podcast platforms,
28:20
like apple or Spotify. Then if you got a minute, please
28:24
rate the show, it really helps us expand our reach to more
28:27
people. This podcast coffee industry
28:29
Partners also help me get the show out and they include Cafe.
28:33
Litter steady-state, coffee, roasting Camp, Coffee Company,
28:37
coffee cycle, roasting ignite coffee.
28:39
P'nay, Maria coffee, first light whiskey, Cape Horn coffee,
28:44
importers zoom bar, coffee and tea Ascend Coffee Roasters, and
28:48
most your coffee company. I just stopped in to most your
28:51
coffees. Newest location in Bankers Hill,
28:53
San Diego earlier this week and I had a great light roast
28:56
Guatemala served to me by Stephanie.
28:59
Who was a really good Barista. She gave no indication that.
29:02
I was a crazy person, even though I placed three separate
29:05
orders in multiple visits on the same day, I'll just say that
29:08
everyone loves the guys. Showing up to the meeting with
29:10
most your coffee's for everyone to all of you out there.
29:14
Everyone everywhere around the world.
29:17
Thank you for listening and supporting this show.
29:19
I love hearing your stories and the stories of coffee people and
29:23
being inspired to continue down this coffee Rabbit Hole.
29:26
I hope that you do too. This episode of the coffee.
29:29
People podcast, presented by roast West Coast is, was has
29:34
been written produced and recorded by me Ryan Walt.
29:38
I hope this episode is Found you happy healthy and with at least
29:41
enough sanity to make it through the day, always took your
29:44
Baristas and be sure to drink. Good coffee.
30:18
Hey, everyone. Did you know that this podcast
30:21
is a listener and reader supported creative effort?
30:24
It's true. Here's how you can help support
30:26
the show rate and review the podcast on your favorite
30:29
platform. Like apple or Spotify with
30:32
enough ratings and reviews. The show gets picked up in the
30:35
recommendations, algorithms, which is really helpful.
30:38
Subscribe to the free newsletter at roast westcoast.com, more
30:41
coffee, education, coffee experiences and stories to tell.
30:46
And finally, if you are able consider jumping up to the paid
30:49
subscription option on roast westcoast.com, I know, I know
30:53
why would you do that? You can listen to the show for
30:55
free. The best reason is to support
30:58
the creation of this coffee effort.
31:00
The more paid subscribers, The more time and energy, we can
31:03
devote to creating this podcast and newsletter, sharing, even
31:07
more coffee content. And most importantly, connecting
31:10
coffee people around the world. Thank you for subscribing, and
31:15
thanks for drinking. Good coffee.
31:27
Drinking coffee. Drinking coffee.
31:46
Waiting waiting waiting for the big truck.
31:46
Waiting waiting waiting for the big truck.