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Turnbuckles & Stogies -The Bootlegged Breakdown · Military Broadcast Radio | MBR Talk

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The station where our veterans voices are heard.
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MB R talk. Hey, thanks for supporting our
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channel by watching and listening Radio dot.
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Gorilla and if nobody at home knows who
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this guy is, this is the big dog.
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And he did get a tip from the Brooklyn products earlier on.
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They had travel issues but not being scared of anything like
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that. Yo-yo, yo, what is up?
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What is up? Happy Sunday, Happy fun day.
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So I brought a background. We're away.
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So if it comes in and out, it's the cheap Wi-Fi that we have
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here. So go giants today it is me, the
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big dog, the vanilla gorilla. We're going to turn off this on
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the spot find us on our street networks Apple iTunes I heart
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we're all over some updating will be done in the next couple
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days. So that's what I'm doing so
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today we have a guest with us. His name is Adam from boot.
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I just coffee yes I'm making a cup now of the Brazilian that's
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what's in here. I grounded up.
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So by that note, we're going to bring up Adam.
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We had a lot of fun yesterday though, I'll tell you that.
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Much. Yeah, we'll talk about that.
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The interview of the week is brought to you by Jersey Mike's,
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a sub above I'll. Let you.
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Here he is. There we go.
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What's up, Adam? What's?
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Going on, guys. How are you buddy?
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We're doing pretty good. So if you can't hear us or like
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a staggering word in a hotel, yeah, it's not, it's a hotel,
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but it's not the greatest hotel. It's not the greatest quiet pot.
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So, you know, if you see us staggering something, just let
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us know. So Adam, tell us something about
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your coffee. Joey's are making it right.
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I'm making the the Brazilian right now that you had sent us.
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OK, the Brazilians, the dark roast.
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It's it's one of my favorites, actually.
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I can't hear you. Barely.
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Can you hear me? Nah, very, very little.
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Did it? Did it die out on us?
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Nah, I can barely hear you. Just a little bit.
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Oh, that's why. Hold on.
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What? Can you hear me now?
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Yeah, it's a little better. All right, I'm not sure what our
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issue is with the microphones, but what made you want to get
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into doing your own coffee and having your own coffee brand?
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Well, what started it all was my wife wasn't a coffee drinker.
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She did not like the taste of it at all.
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I drank it some, but what was available at the time?
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New Starbucks, AKA Charbucks, it just wasn't good.
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I mean, and so I never would, I say I never would barely would
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ever drink it. And the the grocery store stuff,
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you know, all your big brands and the few smaller, you know,
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store brands and things like that, they just, they always
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tasted burnt or moldy and I just did not care for them.
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So I'm like, you know, there's got to be better coffee out
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there. And we went on a trip to the
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northeast up to Idaho, Oregon and Northern California and 20
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late 2019 and I've actually had good coffee and I was super
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impressed by it. And there was nothing like that
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around Texas. So I was like, you know, I got
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to, I got to figure out how to do this.
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And so we started a, we just started looking around and, and
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actually found brokers that could get what I call specialty
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grade coffee. What's great, you know, any,
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there's a scoring model called the SCA and it's a 0200 score
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and anything 80 plus is considered specialty grade
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coffee. And we started testing it and
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trying it and learning how to roast.
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And I met another guy who was willing to teach me and we just
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kind of went from there with it and we started it and we started
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the first time we started in 2022.
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And it did OK. It was, it was doing OK.
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We had some customers. It just wasn't taking off like I
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wanted it to. And I had, I still had a
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business at the time building houses and doing air
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conditioning and things like that.
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So I really didn't have time to put into it.
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And then in 2024, we decided, you know what, we're going to go
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full time into this. We're going to, we're going to
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really put some effort into it. And so we shut it, the old one
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down, rebranded, built a better website, got into the Instagram,
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which I wasn't, I wasn't, I was on it, but I wasn't on it on it,
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you know, So it was just, you know, me and my few friends and
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things like that. And we just kind of took it and
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went from there with it because we finally, we had enough
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confirmation from people around us and coffee shops and other
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businesses that really, really liked it.
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And we just kind of went from there with it.
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But to make to basically everything else made my stomach
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hurt. So it's like I got to find a
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better coffee, so. Yeah, I only drink gas station
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coffee, so. I'm sorry, you're the other.
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One that enjoys that. That's right, gas station coffee
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is the best thing to drink. Bro, I wouldn't say all that.
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So Joey's tasting your coffee now?
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It's too late for me to drink. Coffee, I can't hear you.
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Pull, pull that out and just use the computer microphone here.
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Hold on. Can you hear us now?
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Is that better? That's way better all.
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Right, all right, there we go. So your wife is OK with you
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selling your business and. Oh yeah, yeah, yeah, that that
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wasn't an issue. So now it's just coffee that
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you're doing and that's it. Well, she's still she's a
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manager and she's a management for a heavy equipment company.
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So you know, and she's got 9 branches.
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So we kind of travel for her job and so doing the coffee and
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being online that she's good with that.
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So you know, she's like just keep working on it, keep growing
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it. So OK.
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Well, that's good, man. I mean, listen, Joey seems to
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enjoy your coffee. Yes.
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No, I've so I've had a few a few cups since we got it because I
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was kind of curious to try it and kind of see what it was.
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And it's I drank it, I think black with just sugar.
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Oh, yeah, to try it. And it was absolutely delicious.
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Oh. Wow.
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It's got like I was picking up like hints of like a nice, I
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want to say like chocolatey, A slight chocolate, but it also
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had like the sweetness to it as well.
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Yeah. I I really did enjoy it.
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Now you know, do you? So this is interesting and
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intriguing. Do you guys source beans from
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other places? Do you go and visit those places
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when you source them? Not.
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Yet, how do you you're essentially picking beans for
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the different lines that you have.
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We have a broker that has been in business for God.
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I don't look at at least 40 years.
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I think it's been longer than that.
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And they go to all the different farms and the different origins
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and they do our cupping and scoring of the, you know, the
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grating of the beans. And we work with them and go off
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of their recommendations. And then of course, we'll try
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it. And if it doesn't, if we're not
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a fan of it, we'll ask for something else or we'll tell
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them, you know, this just this one's not what we like.
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This is what we want. You know, this is what our
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customers are asking for. And they're very good at doing
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all this stuff. So we we lean lean heavily on
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them to to source excellent beans.
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OK. And we haven't had any issues as
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far as what they've brought us so far so and they're very,
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they're very good people to work with, so.
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And now do you, do you do all your own roasting of the beans
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and everything like that, or do they they do all that for you
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and then send it to you? No, we, we, well, me and my
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business partner roast the beans and package the beans and label
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our bags and do our own shipping and that way, you know, we
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control our roast. We're not a, we're not a drop
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ship. You know, like there are other
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companies out there that you can work with the drip shipper,
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Temecula, Java Mania, there's other other companies out there
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that will they source the beans. They well, the roaster sources
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the beans, roast the beans and then drop ships the product with
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their label to their customer. And we don't do it that way.
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You guys want to be as hands on in the process as possible.
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Well, we're, we're building my business partner and his name's
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Tim Grega. We're building a roastery and a
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brand. So he's building the roastery
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part and I help him with that when I can and I'm building the
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brand. But we go back and forth.
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We don't, we don't outsource the roasting, the roasting to
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anybody. It's yeah, I guess so.
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I mean you'd say as hands on as possible.
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Right. Without having to go and source
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and score and it like, you know, do all of that stuff.
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Right. That's not, that's not our
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expertise. That's why we depend on the
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brokers because they're the broker is the import person.
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So they have to deal with all the customs and shipping and I
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mean they're dealing with container loads of coffee.
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Right. And they have, you know, we're
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not, we're not their only customer.
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They source for lots of other roasters, so.
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No, and that's, that's good that you know, you're able to find
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somebody that you could to, you know, kind of run that part of
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the business for you, you know, and find the right beans and,
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and find the right farms to work with and stuff like that.
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Because, you know, I, we interviewed another company that
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does coffee as well and they kind of say the same thing.
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You know, it can be, it can be very challenging trying to
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source your beans and you know, like you said, find the right
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ones and, and roast them and stuff like that.
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It can be extremely challenging if you don't know what you're
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doing or have somebody that doesn't know what they're doing.
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Yeah, it and there's certain company countries, unfortunately
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for those countries due to their politics and conflicts of of in
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those countries that some countries are extremely hard to
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get coffee out of because of that unless you know somebody
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there. So most of most of the countries
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that you know, I'm going to say that like Ethiopia, Ethiopia is
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that's one of the hardest countries in the world to get
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coffee out of unless you know, somebody there where'd.
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You get this coffee from, he works with a broker that sources
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it for him and he does all of the, he does all the roasting
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and him and his business partner do all the roasting and
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packaging and everything. So there is hands on as you get
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without physically going and, and sourcing the beans and stuff
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like that. I'm sorry, I can't stand in my
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back. Yeah, he's, he's got a bad back.
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His back. No, I understand I have lower
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back pain problems well off the screen.
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Sorry, it's, it's, it's the Wi-Fi.
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If it does cut out, we may have to to cut this and then when I
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get back home sit down and actually do it properly with the
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connection and and stuff like that.
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Yeah, no problem. I'm if I'm rather do.
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That we can do that as well, it's up to you.
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No, I mean whatever works for y'all.
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I mean, I'm I'm pretty well available anytime so.
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You know what, let's right under Wi-Fi.
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I want to keep going, but let me let's let's cut to a commercial
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break and then we will be right back guys, OK?
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We're back, everybody. We're here.
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We're rolling with the punches. Like we said before, if this
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does go out, I will end the live and then we will sit down and
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actually do this the right way with good Wi-Fi and everything
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else. So I know I, I was looking at
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your website briefly. I know I noticed you have a lot
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of different lines of coffee. What, what made you want to put
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out? So you know the the few
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different ones that you you have.
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Obviously, you know, Columbia is probably the most popular or
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well known coffee, you know, it's been advertised a lot, you
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know, so that that was one of the reasons for that one.
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My wife likes decaf, so at night, excuse me.
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And so obviously, you know, her, her and my mother-in-law both
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drink decaf at night. You know, that way they can have
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a cup of coffee without being up all night.
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And we already, we already had the Sumatra dark.
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And you know, we just we get a lot of different requests for
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different things. The Guatemalan is going to be
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It's our smoothest coffee. OK.
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Brazil is right there with it. It's it's a smooth, but
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obviously darker coffee, dark roast, some of the ones we just
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tried, you know, and we were like, oh, this is good, you
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know, or you know, this one's really good.
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I like the, the flavor notes on it, you know, things like that.
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So it just, you know, trying trial and error mostly.
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And then you know obviously some request.
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Now I noted you said you had AI think it was like a bourbon
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barrel one, right, A bourbon one.
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We have a so that's kind of a that started off more as a
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project, you know, something like, let's try this.
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You know, we happen to be around an an area that has a lot of
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different distilleries. So it's like, why not?
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You know, worst, worst can happen, can happen.
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It can cannot last or not work and we don't do it again.
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And so there's a pretty popular distillery out here in the Hill
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Country, Texas Hill Country that we went to them and got a barrel
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and, you know, and gave it a try and it, and it came out pretty
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good. I mean, there was a lot of trial
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and error on it. I mean, getting figuring out how
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long to age it for and what beam to use and things like that.
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But once we got it dialed in it, it's been super popular ever
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since and it's picking up more people are wanting it.
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So matter of fact, we were sitting here last night when we
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got home from we we drove to Houston yesterday and then back
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and we sitting here and then an order came in for the bourbon
24:22
barrel last night. So you know now.
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How do you guys, do you guys age it in there?
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Do you burn the barrel? How does that actually work?
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So we get it has to be a freshly dumped wet barrel.
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OK. So when the distillery, you
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know, when there's not like, OK, it's been two years, three
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years, four years, however long they want to age their their
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bourbon for when they're ready to dump the barrels, they'll let
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us know, hey, we got freshly dumped barrels or we're dumping
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the barrels this week or whatever.
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And we'll be like, all right, cool.
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So then we'll go over there. We buy the barrel from them.
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They don't give it to us. And it still has.
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Excuse me, it still has remains remnants of bourbon in it.
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So they're, you know, they dump them, they try to get as much
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out of it as possible. Obviously, you know, that's
25:28
their product project, but you can't get what's in the wood out
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of it. And you know, there's always
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going to be a little bit left in there.
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And that's all we need because the, we take the beans, the
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green coffee beans and put them in the barrel, in the wet
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barrel. We, we literally pick it up,
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take it back to the shop, put green beans in it, put the bung
25:52
back in the hole and turn it a couple of times to get the beans
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wet. And that happens every day for a
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few weeks, anywhere from three to four or five weeks, however
26:06
long we decide to leave it in there.
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And then there's a, there's an actual video on Instagram, a
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reel that I put out that shows us dumping the bourbon barrel,
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the beans coming out, falling in the bucket and everything.
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And then somewhere in there, and then there's probably another
26:29
one, but there's another video where we were actually putting
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it into the roaster and actually roasting the bean, then coming
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out of the chute and dump it into the bucket so we can put it
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up on the table and we handbag everything so.
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That's interesting because I've always wondered how, you know,
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that process kind of worked when you see, you know, companies
26:54
using whiskey barrel called, you know, barrel age, whether it's
26:59
whiskey, bourbon, you know, it's, it's interesting because
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I've always wondered how they actually get it.
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Well, there's a, there's a couple of ways I'm not going to,
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I'm not going to say every company does it that way or
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every company does it our the way we do it.
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I don't know. I'm not sure because I hadn't
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worked for them or been in their facilities.
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But there's urban flavouring out there too.
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Just like you get the these different flavoured coffees,
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right? It's it's put on hazelnut.
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Stuff like that. Right, they're not actually
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aging their coffee. I mean, they may be some of them
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maybe. I'm not going to say they are
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most of them though. From what my understanding is
27:45
they're using added flavoring after the coffee is roasted.
27:56
Right, no. Now have you guys thought about
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it? Like I say, experimenting with,
28:04
you know, those different flavors of coffee like French
28:07
vanilla, hazelnut. Have you guys considered that?
28:11
Is that something you guys get requested?
28:15
As far as artificial that using the added flavors.
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I I mean like to do like those types of flavored coffees.
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I don't know if it's the artificial flavouring, whatever.
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We so most, most of the time we don't get requests for the
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flavored coffees. We tried different things that
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we think will work. So I'm working with a rum
28:46
distillery to get a wet barrel from them.
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It's probably going to be, I was just there Friday night.
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It'll probably be another month or two before I'm able to get a
29:02
barrel from them. OK.
29:06
But we're going to do a rum barrel.
29:11
Matter of fact, this is the rum that's going in the barrel or
29:18
that's in the barrel. And this is a 15 year old rum.
29:22
This is $100 bottle rum. Wow.
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So they have a spiced rum as well.
29:30
That's a eight-year and it's a $60.00 bottle.
29:33
So we're going to work with them once they dump their barrel.
29:39
The, the owner of the, of the distillery goes back and forth
29:43
between here and California and he, he's supposed to be back in
29:47
a month or two. And that's when he and I all get
29:52
together and get a, I'll get a barrel from him and we'll do the
29:56
same thing as we do with the bourbon barrel.
29:58
But I also working with a licensed vanilla manufacturer in
30:05
Dallas to get empty or wet vanilla barrels.
30:12
So when they, they generally start dumping sometime in
30:18
November, you get ready for the holiday season.
30:22
And I just matter of fact, I just talked to him last week and
30:25
he's like, yeah, we'll be ready in November.
30:27
And I'll, I'll let you know and I'll drive to Dallas and get wet
30:31
barrels and I'll bring them back and put beans in them and age
30:37
them for the vanilla One's a new one.
30:39
So we, we don't know exactly. So it'll be a, you know, we'll
30:44
leave them a week and then we'll, we'll roast a little bit
30:47
and try it out and see how it tastes and then, you know,
30:50
we'll, we'll work with it until we figure it out.
30:52
OK. We need to age it for this many
30:55
weeks in this vanilla barrel to get the vanilla flavoring into
31:00
the bean until you get it where it's prominent enough.
31:03
When you roasted it, it doesn't roast the the flavoring out, but
31:09
it'll be aged with natural vanilla.
31:15
Right. No, that's.
31:17
And the fact that you're building those relationships
31:19
early on is a really good thing because that gives you more of
31:24
an opportunity down the line to do stuff with them even more.
31:28
You know, maybe put, you know, like you could do, like they
31:33
might bring you in to do coffee events at some of these
31:35
distilleries with, you know, the coffee that you made with their
31:39
barrels. Then it opens up a lot more eyes
31:42
as well to, you know, your brand and maybe trying the coffee that
31:48
people may have thought they weren't going to try or trying a
31:51
new brand that they they now enjoy.
31:54
You know, it's, it's really interesting when you get to make
31:58
those relationships early on. Yeah.
32:01
And we're, we're trying to, we're not specifically just
32:06
wanting to work with small or we don't want to worry with just
32:10
the big brands. You know, yes, we'd love to work
32:13
with the Buffalo Trace Distillery or, you know, any of
32:20
those big distilleries like that.
32:22
But we're, we're trying to work with these smaller local
32:27
distilleries, not just for our benefit, you know, 'cause it's
32:31
local, you know, you don't have the shipping costs and all that,
32:34
but to help their businesses grow too.
32:38
Right. You know, so I think that not
32:44
that I'm, you know, I love Texas.
32:45
I was born and raised here, you know, all that good stuff.
32:48
I'm a I'm a die hard. But you know, it's just, you
32:53
know, I want to have relationships and I want to help
32:57
other people as well. Right.
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So, and, and the, the distiller, the rum distillery, the, the San
33:04
Antonio distillery in Gonzales, TX, we went by there just, it
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was on our way home one night and it was like, you know what?
33:14
That's kind of on our way home. It's kind of 17 miles off of the
33:17
Interstate. But, you know, we went by there
33:19
and we, we did the tour. We met the owner, we met some
33:25
other people that we, he and I, and then she and I still
33:30
communicate with each other. You know, they're, they turned
33:33
out to be pretty good people and we swap numbers and all that and
33:36
they support our brand and you know it, it just turned out to
33:40
be a good relationship. And we've been by there multiple
33:43
times because they have the distillery and they have a
33:48
outdoor area that's that the owner built themselves really
33:51
nice. But the, the lady that manages
33:55
it for him, her name to Rosie, phenomenal food.
34:03
So I'm a foodie, so I like food, so that's good.
34:07
It's a, you know, so it's a, we go by several, you know, we try
34:11
to go by at least every couple weeks and, you know, sit and
34:14
visit for a few hours and have dinner and some, some good adult
34:20
beverages and, you know, and have a nice evening and.
34:24
Exactly. So, so it's more than just a, a
34:27
business relationship as well. You're you're trying to build a
34:30
a personal relationship as well with them.
34:32
Yeah, exactly. Because you know, and a lot of
34:35
times, and I think that's a a missed opportunity, whether it's
34:39
cigars or coffee and stuff like that, is a lot of people try to
34:43
keep everything business or you know, that's great, but you also
34:47
want to build a personal relationship with them as well.
34:51
Oh yeah, yeah. Because then it makes it easier
34:53
for them to talk to you or reach out to you and say, hey, you
34:57
know, I might have this opportunity.
34:59
You know, I'd love to bring you along with us.
35:02
You know, there's this, we're doing this event.
35:04
You know, we want to bring your coffee, our bourbon, our rum,
35:08
our tequila, whatever you're, you know, whoever you're working
35:11
with. Right.
35:13
And it gives you a chance to get, like you said, you know,
35:16
work with each other, help each other and expose more people to
35:20
both of those brands. Well, I have AI have a few other
35:28
ideas. I'm a, I'm an idea person,
35:34
besides having the personal relationship and building the
35:38
business relationship, the business on the business
35:40
relationship, in my opinion, we have excellent coffee.
35:50
They have excellent rum, rum and coffee, little sugar and some,
35:58
you know, you got coffee liqueur.
36:00
So maybe I'll maybe I'll launch a coffee liqueur brand down the
36:04
line. You know, kind of like Kalua.
36:08
That's, that's actually, that's not bad.
36:10
That's actually a smart idea. So benefit him, benefit us, you
36:18
know, open up the market so. For, for a collaboration and
36:22
then, you know, expose it, expose your coffee brand as well
36:26
as the coffee, the coffee liqueur and they're Brett.
36:32
Right. And that's, you know, that's
36:35
big, that's a big, a big thing that you already have ideas in
36:39
place that you want to do and work with because you're, you're
36:43
looking to not only just do coffee, but you're looking to
36:46
grow and potentially do other avenues that involve coffee, but
36:50
can also generate more money. Yeah.
36:56
Now, have you, have you tried? Obviously I don't know if you
37:01
smoke cigars or not, but have you tried bringing your coffee
37:05
to some of the cigar lot lounges down there?
37:07
Or any of the cigar shops? I don't personally smoke.
37:11
I quit smoking eight years ago. Health reasons, right?
37:18
But I that is something that I have thought about doing.
37:24
I can't remember the, can't remember the exact name over
37:27
there is a, a brand new coffee lounge or not coffee lounge,
37:34
sorry, cigar lounge that just recently opened up in
37:38
Floresville, TX. And I thought about taking it to
37:43
them and saying, hey, you know, I'd like to, you know, would
37:49
like to see if you would like to work together.
37:51
And there's a couple of others around.
37:53
Obviously there's one out here not too far from me.
38:00
I'm in New Braunfels, which is Texas Hill Country.
38:03
I'm about what, 3045 minutes depending on where you're going
38:09
out of San Antonio. So kind of give you an idea
38:12
where we're at there. I know there's one here nearby
38:19
in Sattler, Texas, which is a really small town outside of New
38:23
Braunfels. Unfortunately, they, they sell a
38:27
brand that I don't care for of coffee.
38:30
So I've talked about approaching them and, you know, going to the
38:35
other coffee lounges and, or cigar lounges and seeing how if
38:39
they'd like to maybe put it in. We're, we're talking, we've
38:45
talked a little bit with a really popular restaurant in the
38:49
area. They, they're all over the
38:52
actually all over the place in another restaurant.
38:58
So we're, we're working with other people as well to
39:02
hopefully get into the, you know, get them to swap over to
39:05
us. Yeah, no, you know, and, and,
39:08
and I always say cigar lines are kind of an easy thing because a
39:12
lot of times you, you can leave a bag there and people will make
39:17
their own coffee. And they just, you know, you
39:18
leave like a cart or something with what it is and, you know,
39:22
people brew it. And then, you know, they can,
39:24
hey, listen, you know, you need to bring more of that in or you
39:27
know, I need to order some of that and then they can point
39:29
them kind of in your direction. Yeah.
39:32
And we based on my my wife's recommendation, we are actually
39:42
putting it up on it should be coming out this week on our
39:46
website. We're doing sample bags, so
39:50
we're going to do 4 oz bags, but we're, we're going to sell them
39:53
as kind of like a coffee flight, right?
39:56
So you'll get like this is a Guatemalan.
39:58
And then we may put a, you know, we put a Columbia in there.
40:04
I hadn't put it on the bag yet, you know, and maybe a, a
40:10
Honduras, you know, you know, and, and get 3 or 4 in a flight.
40:16
So. Somewhat.
40:17
You still get a pound of coffee, it's still 4 oz per bag.
40:21
So obviously, you know, it would still, you know, cost about the
40:24
same as buying just a a regular 1 LB bag like the one you got.
40:31
But I give people a chance to to get a a little bit of a variety
40:38
and figure out exactly which ones they like.
40:41
Right. So.
40:43
That's actually that's interesting because not a lot of
40:45
places do that. Yeah, that it was it.
40:49
My wife been mentioned it before and I was like, yeah, I don't
40:51
know if I want to mess with that.
40:53
But then I've got 1 customer. He's on Insta's guarantee Casa.
41:01
Great guy. There's a flag picture on there
41:07
on Instagram that he made the flag for us and sent it to us.
41:12
Super cool guy and he has bought 5 or 6 different origins because
41:22
he wants to try them all. I think, you know, but it is
41:26
like, you know, if I can make it to where it's easier for someone
41:30
to be able to try all the different flavors or I'll say
41:36
flavors, its origins, you know, and not have to spend so much
41:42
money to do it. And then they get to say, OK, I
41:47
really like this one and I really like this one.
41:48
This is, I want to buy 1 LB bags or 5 LB bags or 2 LB bags at
41:53
some point. I hadn't put the two and five on
41:55
there yet. But that way they can, you know,
41:57
figure out what they want, you know, because it's not like, oh,
42:01
I don't like this. Let me go down to the grocery
42:02
store and get something else. You know, you got to wait a few
42:04
days. You got to order it.
42:05
You got to wait a few days, you know.
42:06
It works out by doing that too, is because if they order
42:09
multiple different flights, you can kind of see what they've
42:13
already gotten and say, OK, they've already gotten, you
42:17
know, like you said, the Colombian, the Honduran, the
42:20
Guatemalan in this one. And now you can say, OK, well,
42:23
let me give you these four and try these and they can kind of
42:27
narrow down, like you said, what they like.
42:30
And you know, it's, it's a good way for you to keep track
42:33
because you can see what people are ordering.
42:36
And then, you know, you know, OK, they got these two flights.
42:39
They've ordered 4 bags of the Honduran since.
42:41
So you know that that's what they're probably going to order
42:45
again. Right.
42:48
I can tell you, you know, from previous sales, our Guatemalan
42:53
has been the biggest seller. Everybody seems to really,
42:56
really love that particular origin.
42:59
But it's it's very low acid and it's it's not, it's got a very
43:04
smooth finish. So a lot of people like it.
43:06
My wife loves that's her favorite.
43:10
But I've got, like I said, the bourbon barrel is growing, you
43:15
know, people are wanting it. So we're actually having to make
43:19
more of it more often, which is fine, you know, great, that's,
43:22
that's what we want. You know, there will be some at
43:28
some point. We were trying to set up a, a
43:30
barrel aging program to where we work with the the different
43:35
distillers, but these they, we may only get a barrel once every
43:40
six months from this, from this distiller.
43:43
So, you know, we want to, we want to make it as easy as
43:48
possible for people to, to, to try different things to, to
43:55
really understand and learn, you know, the ends out ends and outs
43:59
of it, you know, so that's the whole goal, you know, so, but
44:05
so. Let's take a quick commercial
44:08
break and then we'll be right back.
44:10
All right. Walking and we are back,
48:55
everybody. We are back with Adam from
48:58
Bootleggers Coffee Company and I will say this, this Brazilian is
49:04
fantastic. I'm really enjoying this.
49:08
That's one of my favorites. I prefer a darker roast, so
49:13
that's why I kind of I gravitate towards like a Colombian or a
49:16
Brazilian, something like that because I do tend to enjoy a
49:23
darker roasted coffee. But you know having it, I will
49:30
say having it from because I usually buy pre ground coffee.
49:35
Yeah. I ordered a grinder last week
49:40
and I was able to grind up some of your your coffee beans when I
49:45
got it and I had a cup the night I I grounded them.
49:48
And it's a completely different taste when you grind them at
49:53
home versus buying them pre ground already.
49:59
That has a lot to do with, you know, when you grind it,
50:08
obviously you know, you're you're grinding it to expose
50:12
more surface area so that the water can extract the, the
50:17
coffee and everything out of the bean.
50:21
But that also allows for more oxygen to get to the the into
50:29
the bean, which is going to event, you know, slowly degrade
50:32
your coffee. So keeping it as a whole bean
50:38
going to keep it, keep all those flavors and everything in there
50:42
until you're ready to to actually extract it and consume
50:46
it and. Right.
50:48
So yeah, you're going to get a a totally different taste.
50:51
Yeah, I, I mean, I ground up the bag because it's a lot easier
50:54
for my dad because he just goes in and scoops it.
50:57
Yeah. And puts it in the thing.
50:59
But like I, I don't mind having to grind it for each cup that I
51:03
make. Right.
51:04
But it was a lot easier, especially going away this
51:08
weekend. I just I ground it all up the
51:11
other night and before we left, I put some in our nice sealable
51:18
big with us and it really, it truly is.
51:21
Even though it was ground the other day, you know, and it sat
51:24
kind of ground up for a day or two, it's still really does
51:29
change. The flavor hasn't changed from
51:31
like when I first did it to now because it's like it's, it's
51:36
like you said, it's, it's totally different aspect because
51:39
all the flavors are essentially locked into those beans, right?
51:44
For however long it's sitting in the bag, like you said, until
51:47
you either grind the whole bag down, grind them as you use
51:50
them, whatever. And it's, it really is.
51:53
It's kind of one of those things now that now that I've done it,
51:57
I kind of don't want to go back to pre ground coffee because.
52:01
It does. It does kind of change your your
52:04
perspective on what you're drinking.
52:07
Right. How are you?
52:10
How are you brewing it? I have a Keurig I'm.
52:14
Sorry. I have the single pod.
52:17
I just bought a brand new one, but I brought like I have my old
52:22
one with me that I brought to the hotel because, you know, the
52:23
hotels only have the little. Little dish.
52:26
In the room. This one's going to get thrown
52:28
away anyway, so I was like, well let's just take it with us,
52:32
we'll use it for the show and before we leave we just find a
52:36
dumpster and just. Just pause it.
52:40
I would I would highly suggest get you a French press.
52:47
I have one of those. It's I you'll never use a Greg
52:53
again. Let me put it like that.
52:55
One I I've never mastered the art of using it.
52:59
Oh, I can tell you how to use it.
53:02
What you want to do. Take your take your French
53:06
press, take the top out, but however much coffee you want in
53:10
it, you know, 3-4 scoops, whatever.
53:14
And then get your water hot. However you want to heat it up.
53:18
I don't care. Stove, microwave, whatever.
53:21
Don't use tap water. Don't use your sink water.
53:27
Get you some a good water filter or bottle.
53:32
We use bottled water. I know it's terrible, too many
53:36
bottles, all that good stuff. But we, the chlorine in our
53:41
water is awful. So I would never use it anyway.
53:44
I don't even like to bathe in it sometimes.
53:45
But anyway, heat your water up and pour just enough water over
53:50
it to get the grounds wet and then let it sit for yeah, 30
53:56
seconds or so. You know the bloom and then one
54:00
bloomed. Fill your fill your French press
54:03
up, put your lid on there and put your your press in there.
54:07
Everything. Don't press it yet and then let
54:09
it sit for 4 minutes. OK.
54:13
And then after 4 minutes, slowly press it down because you don't
54:18
want the grounds to come up, you know, right, the grounds down.
54:22
And once you get it pressed, pour it in your cup and enjoy
54:26
it. Super simple, you will be amazed
54:33
at the the taste difference. I'm going to have to try that.
54:38
I had one that I think I bought it or I got it as a gift.
54:45
Somebody bought me one that that Starbucks made.
54:48
They just happened to be in there and seen that they had the
54:50
actual like French press. So they bought it for me.
54:53
They're like, I know you like coffee.
54:55
So like I, I bought this for you and I just I kept trying to use
54:59
it, trying to use it, trying to use it.
55:01
I could never get it. I would have grinds all in my
55:04
coffee and I was. Just like.
55:07
It got to the point where I gave.
55:08
Up. Don't use the.
55:11
Don't use a real fine grind. That's that's been the issue.
55:16
That I've had. What kind of grinder did you
55:18
get? I just bought a regular Black
55:21
and Decker. I just kind of pressed.
55:23
So like they gave me when I bought it, they gave you like
55:26
time frames like 10 to 15, zero to 10 seconds is like a really
55:33
like super coarse. And then you have like 10 to 15
55:36
is coarse and then 15 to 20 is like super fine or something
55:42
like that. Yeah, you want to do a kind of a
55:45
medium grind. OK.
55:48
So, you know, I'd try, you know, 15 somewhere in there, you know,
55:53
1010 to 15 maybe that way because the finer, the finer the
55:58
grind, the the ground, the grounds can actually come
56:00
through that filter, right, The coarser or won't they can't come
56:04
through it, push it. It doing a little bit more of a
56:09
medium grind to a coarser grind like that.
56:12
Your coffee is not going to be as bitter.
56:15
Right. So I.
56:17
Think yeah, I think that's what I did with what you sent us
56:22
because I was still trying to learn how to use it.
56:24
So I just kind of because it what it is.
56:27
Do you like you pour the two scoops in the top and then you
56:29
put the lid on and it looks like what would be a seal.
56:33
It's just a little black thing that I just press on the side
56:36
and I hold it. So it looks like some of them
56:39
probably came out fine, some came out coarse, some came out
56:43
bigger, which I don't care. It doesn't bother me any either
56:46
which way it's all going to get drank.
56:49
But it's just it really it, it was kind of interesting to me
56:53
when I did that to taste the entire difference from such a,
56:58
as I call it a manufactured coffee that's already pre ground
57:02
store to grinding your own at home from the beans that that
57:10
you get in a lot of these these brands, which intrigues me
57:14
because now I'm curious to go try some of the other brands
57:19
that I buy that are either pre ground or in K cups.
57:23
Right. And grind it to see what you
57:28
know, what I'll get. Well, not, and I'm not trying to
57:34
knock on anybody else's brands, right?
57:37
You know, I'm just, you know, I'm, I'm putting my opinion out
57:41
there, my thoughts, my experience, the, the, the
57:46
question that I always ask when I would go because I shop at
57:51
HEB. We, we have HEBS are, you know,
57:54
is a Texas thing. But when I go to the store and
57:59
I'm standing there and I'm looking at the hundreds of
58:01
different coffees on the shelf, I asked, how long have these
58:09
coffees been bagged and sitting waiting to get bought?
58:17
You know, how long? How long?
58:21
How long did it sit in the warehouse?
58:24
You know how many, you know, temperature fluctuations, You
58:28
know, hot, cold, hot, cold. You, you know, how long did it
58:34
sit at their facility when they were making it?
58:38
You know, after it got roasted? And how long did it sit after
58:42
they ground before they actually bagged it?
58:44
Or how long did it sit before they bagged it?
58:47
After they roasted it as a whole bean.
58:49
You know, it makes me question what's in the coffee.
58:54
Right. Is it moldy in the bag?
58:57
You know, I mean, yeah, there's a, there's a one way valve.
59:01
They're sealed. They're heat sealed bags and all
59:03
that good stuff. I mean, they're doing the proper
59:06
way of, of handling, you know, proper food handling, good
59:09
manufacturing practices is what they call it of doing all this.
59:14
But once you roast, you know, green coffee will last about
59:20
three years, you know, as long as it's properly.
59:24
No, you're not. You're not leaving it in a wet,
59:26
dusty area if you're looking. Properly humidified,
59:29
essentially. Right, You you keep it in a in a
59:32
temperature or, you know, environmentally controlled
59:35
building, you know it'll last about three years green which.
59:40
Is funny because that kind of ties into cigars too, because
59:43
that would be properly humidified and stored.
59:46
To smoke Exactly. So once it gets roasted, you
59:53
know it'll last oh, quite a while roasted, especially if
59:57
it's bags and all that. But you know, how long has it
1:00:02
been sitting there? Right.
1:00:04
You know, and, and that's why you can buy the the same exact
1:00:08
bag. You can buy this bag and drink
1:00:11
and drink it and it's really good.
1:00:13
Then the next bag you get, it might not be as good.
1:00:16
You know, there's, there's that's why our coffee is
1:00:20
literally roasted when you order it, when your order comes in,
1:00:27
you know, because we try to take the weekends off.
1:00:29
We have families and lives and you know, so like our the order
1:00:33
that came in last night for the bourbon barrel, it'll get
1:00:38
roasted Monday. Monday morning.
1:00:40
I will roast it or my partner will roast it, depending on what
1:00:45
we're doing at the time. And we'll bag it, It'll get put
1:00:50
in a box, I'll print the label and we'll ship it.
1:00:54
Ship it out Monday afternoon. Right.
1:00:57
So they literally will. I mean, yeah, he ordered last
1:01:00
night. So, you know, weekends we don't,
1:01:02
we try not to work weekends unless it's unless we just have
1:01:05
a really big order or something come in right or we're trying to
1:01:08
get it. Like my partner went out, he
1:01:11
went out on vacation. So we roasted a whole bunch so
1:01:16
that we could stock everybody up that our our coffee shop
1:01:21
customers and things like that. You know, that way it was
1:01:24
covered, you know, and not have to be scrambling to get caught
1:01:30
up and all that. So, but my point is, is
1:01:36
generally, you know, you order it within two or three days,
1:01:41
obviously depending on when you order, you know, it it, that's
1:01:45
when it gets roasted and that's when it gets shipped out.
1:01:48
And so we try to get it to our customers as quickly as possible
1:01:55
so they get the freshest roast as possible.
1:01:59
So you try to have essentially if you can almost same day turn
1:02:03
around. Same day, next day.
1:02:06
Like I said, generally within two to three days, you know are.
1:02:10
You guys in coffee shop like local coffee shops anywhere down
1:02:13
there? We have a few.
1:02:18
I can't. I don't mention their names
1:02:20
because, you know, I don't, but we have a few.
1:02:24
No, that's, that's good, you know, that's OK, That's good
1:02:27
that they're taking the the chance on you and and putting
1:02:29
you in there to. Oh yeah.
1:02:33
Get your name out there. Right.
1:02:35
Well, that's a different, that's a, that's a whole different set
1:02:39
up. It's not, it's not our, it's our
1:02:43
coffee. But they're selling it under
1:02:45
their name, right? So.
1:02:47
So now I know you guys offered ground coffee as well.
1:02:51
We did you. Guys do the same thing, do you
1:02:53
roast it and then ground grind it up for the people and and bag
1:02:57
it? Do you have them pre ground
1:02:59
already? No, we.
1:03:01
So so like say you ordered a bag and you wanted to ground
1:03:06
Colombian, we would roast it. Your order would come in, we
1:03:13
would roast it. It would get, you know, go
1:03:16
through the roasting machine, the whole roasting process,
1:03:18
everything and then it goes into the grinder and then we grind it
1:03:24
in directly into your bag and then the bag is heat sealed and
1:03:31
put in a box and shipped out to you.
1:03:34
So it none of it is pre pre roasted or pre ground.
1:03:39
No, that's, that's good because like, you know, obviously from
1:03:42
what you were telling me, you know, it's, it's better when you
1:03:45
can either have it, you know, pre ground as you order from you
1:03:51
or if you ground it at home because like you said, you're,
1:03:55
you're not getting, you're getting the best coffee
1:03:57
possible. Yeah.
1:03:58
It's not sitting for months on end or, you know, weeks on end
1:04:03
in a essentially a big, you know, sealed bag that you guys
1:04:07
just open up and scoop and fill it and then close that bag up,
1:04:12
close that bag up and now it sits for another, you know,
1:04:15
week, two weeks, however long until somebody else orders.
1:04:20
It just it doesn't behoove us to do it because if it sits too
1:04:24
long, it's not going to be good. Right.
1:04:27
And I don't. We don't want people saying
1:04:33
anything negative about our coffee as far as you know, it
1:04:36
didn't taste good or anything like that.
1:04:38
If they don't, if they just don't like it, that's fine.
1:04:40
They they don't like it and their their opinion.
1:04:43
But I don't want someone to say, well, I got it and it tasted
1:04:46
stale, you know, and I don't, I don't want anybody to ever say
1:04:51
that. If there's a, you know, you
1:04:54
know, if there's a problem with it that we can fix, you know, if
1:04:59
it's not a taste problem, then I mean, you just don't enjoy it.
1:05:03
You know, that's just, that's you.
1:05:05
That's not we don't want to. Like I said, we don't want a
1:05:08
problem with the the product itself.
1:05:11
Right. If, if a customer doesn't like
1:05:14
it and that's, that's another reason that, that's why these
1:05:19
I'm, I'm a, how a lot have because you know, at $24.00 or
1:05:25
so, you know, for a pound of coffee, it breaks down to about
1:05:30
6 or 7 bucks. Exactly.
1:05:33
You know, somebody can say make it and say I don't like that and
1:05:39
toss the rest of it and not be out $24.00.
1:05:42
Right. You know you're not going to
1:05:44
toss the $24.00 bag of coffee. No, you're going to going to
1:05:48
drink it or force yourself to drink it, or you're going to try
1:05:51
to find somebody that enjoys that style of coffee and give it
1:05:54
to. Them right exactly.
1:05:55
And, and I just, I feel like our customers will be a lot happier
1:05:59
with this, starting out, figuring out what they want,
1:06:03
what they want to spend their money on and getting them the
1:06:06
best value for their money, right?
1:06:08
Now are they going to be able to, are they going to be able to
1:06:10
buy just the four ounce bags or is it like you said it's going
1:06:13
to come in that flight? I'm I'm still debating on that.
1:06:22
I haven't completely determined how I want to do that.
1:06:26
You know, like, you know, we've talked about doing like the
1:06:31
South American run or the South American flight or something
1:06:36
along that line, you know, where we have the different flavors
1:06:39
from, you know, that that region and then, you know, having
1:06:47
another flight for, you know, like Ethiopia and you know,
1:06:53
those those other flavors from a different region.
1:06:56
So I'll have to figure that out. We hadn't completely, you know,
1:07:00
it's, it's still, this is like, I just literally decided to do
1:07:04
this last week. I mean, that's you.
1:07:09
You kind of went into it. You have a plan, but you just
1:07:12
haven't solidified which plan you're going to use yet.
1:07:15
Exactly you already. Kind of knew what you were doing
1:07:17
when you ordered the the bags and you know, kind of planned it
1:07:21
out. You knew OK it like you said,
1:07:22
it's either going to be a flight or they can order it separately
1:07:26
or you know, you may even have the option to do a flight and
1:07:29
order it separately on each individual coffee.
1:07:32
It just depends on, like you said, what you want to kind of
1:07:36
solidify in place first. Exactly.
1:07:39
Because if you see that you do the flight and there's a demand
1:07:42
for those sizes, then you know, OK, you know, you can
1:07:45
essentially put those sizes for the other coffees as well.
1:07:50
This way if people don't want to order the flight, they want to
1:07:53
just try this one or this one or this one, which usually if you
1:07:56
order a flight or something like that, it's a little cheaper,
1:07:59
right? That's normally how it works
1:08:01
even with even with cigars, Like if you're buying a sampler pack,
1:08:07
which is essentially a flight of all their different, their
1:08:11
different lines, or it's one line, but it might be 4 or five
1:08:15
different wrappers. It's usually cheaper to buy that
1:08:18
than it is to go singly by each one.
1:08:24
Right Said if you're going to divide them into, you know, the,
1:08:29
the like the each region, you know, and divide them into like,
1:08:33
you know, this is the, the South American region, this is the
1:08:38
Costa Rican region, this is the, the American region.
1:08:42
You know, if you're going to do that, it it makes more sense for
1:08:45
the people to buy those. Right.
1:08:48
And I'm, I may end up just doing a build your own flight, like
1:08:51
add what you want to you know, you know, I just have to, I have
1:08:55
to figure out how to set it up in the website that way it works
1:09:00
properly. Obviously, you know, and you
1:09:02
know, that way people can say, well, I want to try this one and
1:09:05
I want to try that one. I want to try that one.
1:09:07
You know, make a minimum order of like 3 bags or 4 bags or
1:09:10
something like that. You know, to build, to be able
1:09:13
to order it, you know, you have to choose 3 or 4, whatever, all
1:09:17
right. But to make it, you know,
1:09:21
obviously, you know, it, it's, it doesn't make, I mean, selling
1:09:25
6 or $7.00 bags of coffee, you know, the, the, the, the margins
1:09:32
are super thin on them, you know, But you know, I still want
1:09:37
to give people a, a way to be able to choose different things
1:09:42
as well, you know, because I mean, again, you may, you may
1:09:47
not like the Guatemala. Right.
1:09:50
You know, and love the Brazil and the Indonesian dark roast,
1:09:54
you know, and you know, but your dad may like the Guatemala and
1:09:59
and something else, you know, so I mean and that that's the way
1:10:03
I'm kind of looking at it, you know, so it's always a work the
1:10:08
king sell so. Exactly.
1:10:10
And that's, that's just kind of, you know, in a business like
1:10:13
that or in cigars, it's kind of how it works.
1:10:15
You just have to, you have to kind of put stuff out there and
1:10:19
see what works. See if it doesn't work.
1:10:21
If it doesn't work and you pull it back and you know, OK, then
1:10:24
you know, we revisit it and figure out a different way.
1:10:29
And another thing, you know, that will eventually be put on,
1:10:37
you know, on the website, kind of like the, the bourbon or the
1:10:42
barrel age stuff, is we have access to what we call rare
1:10:52
origins or rare or rarer origins.
1:10:57
Better, better way to say it. I think to where, you know, we
1:11:01
can get the Kona coffee from Hawaii or get the the Jamaican
1:11:13
Blue Mountain I think is the name or get the Panamanian
1:11:21
geisha. Geisha, however, I'm not sure.
1:11:24
Yeah. That that is so good.
1:11:27
Harder to get or less common origins, you know, So that's
1:11:37
another thing that we want to do eventually, so.
1:11:41
Yeah, that that Kona coffee would be a nice addition for
1:11:44
sure. Yeah, I've got a friend that
1:11:47
lives over there and. It's.
1:11:50
I've got a little, I've gotten a little bit of it, so.
1:11:52
It's, it's, it's we had a place by us that it was literally
1:11:57
called Kona Coffee. And they made hot, hot coffee,
1:12:01
iced coffee, whatever. But it was fresh coffee.
1:12:04
Beans from. Hawaii.
1:12:05
Yeah. And then what they used to do,
1:12:08
it's like for the ice coffees and stuff, which is is
1:12:10
interesting that a lot of places don't do that.
1:12:13
If you ordered, you know, it didn't matter what flavor you
1:12:16
ordered. They froze coffee into ice
1:12:20
cubes. I've seen that.
1:12:23
They would put that in your coffee so that as it melts,
1:12:26
you're not melting water, you're melting coffee.
1:12:30
Back. Into your cup.
1:12:32
Yeah, it's a good idea. It it's a very good idea.
1:12:38
Another product we've talked about once I can figure out the
1:12:42
shipping logistics of it is doing a cold brew, concentrated
1:12:47
cold brew. So I just because it has to kept
1:12:52
be kept cold, you know, it's a low acid product, you know, I
1:12:56
have to figure and then having like this.
1:13:00
Concentrate of it in a bottle. Yeah, exactly.
1:13:03
Like, you know, it'd be a like, you know, concentrated dark rust
1:13:08
Brazil or, you know, even the bourbon barrel as a concentrated
1:13:14
cold brew that way those. Would be interesting to try for
1:13:18
sure. Yeah, I mean, they work great
1:13:21
for in a lot of restaurants, instead of having to have an
1:13:24
espresso machine on hand, they use the cold brew in place of
1:13:29
the espresso to make espresso martinis and things like that.
1:13:32
So it's like, how can I ship cold some a product that has to
1:13:38
be called from here from Texas to New York or New Jersey or,
1:13:44
you know, Washington, DC, you know, Washington state, you're
1:13:47
somewhere like that. You know how I got to figure
1:13:50
that one out that that's that's been the making the cold brew
1:13:54
super easy. Got it mastered.
1:13:57
No, no big deal. It's the logistics of it, right?
1:14:00
Yeah, because that's something else I would have to end is I'd
1:14:05
have to invest into some sort of commercial refrigerator to be
1:14:10
able to store it. Right.
1:14:12
You know, until it gets ordered, you know, and, and so or, you
1:14:16
know, or The other option is, is to only make it when I have
1:14:22
enough orders to fill or to heat it up.
1:14:25
So, you know, I mean, so we're going to, we're, we're working
1:14:29
on different things, I mean. I'm excited since you said you
1:14:34
already have kind of the the cold brew kind of mastered and
1:14:38
done already because you probably tried it.
1:14:40
I would assume you know, it's I'm very curious to try that,
1:14:47
especially like you said at bourbon barrel aged or the OR
1:14:51
the Brazilian. I feel like it would be
1:14:52
interesting. Yeah.
1:14:55
They, they both come out really well every time I've made them
1:15:00
the, the, the flavors there. It's just, you know, you have to
1:15:06
keep it refrigerated. Right.
1:15:08
Or like put it in, keep it refrigerated and then put it in
1:15:11
like a cooler with dry. Ice.
1:15:12
Exactly, you know, So again. Keep it cold.
1:15:17
Working on that when I have time to work on it.
1:15:23
Right. Aside from, you know, you have
1:15:25
to do that along with making the orders, packing the orders,
1:15:29
roasting the beans. Grinding up.
1:15:32
The ones that need to be grind up, keeping up with, you know,
1:15:36
everything. It's, it's kind of it, it's nice
1:15:39
that you guys are a smaller business that, you know, it's
1:15:41
kind of just you 2 hands on. Yeah.
1:15:44
It's times like that when you want to go, aw man, I really
1:15:47
want to go try to play with this and, you know, make this into a
1:15:50
cold Brewer, make this into this.
1:15:51
And it's like I don't have the, I don't have the manpower.
1:15:55
Right. Because that's, that's like
1:15:57
another company we interviewed Drifting Drams coffee.
1:16:01
It's a husband and wife, just like you guys.
1:16:04
They do all the roasting, all the grinding.
1:16:06
They make them into K cups if need be.
1:16:09
If you order them, you know, like they, they do just like you
1:16:12
guys do. They kind of do it all in house.
1:16:16
And I think they even, I think they even go and source their
1:16:19
own beans. I'm I am curious about getting
1:16:26
into so I must me and my wife are scuba divers, so keeping the
1:16:33
ocean clean and plastics out of and all that is very important
1:16:37
to us. But they're the opportunity with
1:16:41
the K cups and the demand for them is pretty large, right?
1:16:49
And, but I'm also concerned about, you know, if we make K
1:16:55
cups and they don't get used fairly quickly about the
1:17:00
degradation of the coffee, you know, but looking into the
1:17:10
machine to make the K cups, you know, it's fairly expensive.
1:17:13
You know, I mean, the, there's nothing cheap as far as
1:17:17
equipment in the coffee world. No, nothing.
1:17:21
So, you know, it's like, do I, do I, how do I justify buying
1:17:25
this machine? Right.
1:17:27
You know, but again, we're, you know, we're, we're looking into
1:17:32
getting, doing hospitality and things like that too.
1:17:35
So, you know, the restaurants, hotels, things like that.
1:17:39
So it might it might work out in the future.
1:17:44
I could definitely, especially like you've already talked
1:17:47
about, you know, you've, you've kind of been in contact with
1:17:49
some restaurants and some other, you know, bars and stuff like
1:17:53
that. There's definitely going to be a
1:17:55
market, like you said in the future for potentially investing
1:17:59
in something like that because you'll have the return on it
1:18:01
just from the, you know, the bigger chains like the
1:18:05
restaurants and the hotels already kind of locked in once
1:18:10
you get all that locked in place and ready to go.
1:18:13
Yeah. So, so we have lots of things
1:18:17
going on, lots of ideas, you know, things like that.
1:18:21
But right now our our big focus is, you know, building the bait
1:18:27
the customer base as far as our online sales and things like
1:18:31
that. So.
1:18:33
And now they can go to your website
1:18:35
correctbootleggercoffee.com. Yes, bootleggerscoffee.com is
1:18:42
active. I I'm still tweaking it, working
1:18:46
on it. As a matter of fact I was on on
1:18:48
the commercial break. I was sitting here reading
1:18:50
through some of my to do's and ignores.
1:18:54
If it says the inventory says 0. We don't use Shopify or the
1:19:00
website to track our inventory. That's something I've got to fix
1:19:05
on the website. So later this afternoon I'll
1:19:09
probably take care of that. But and then obviously, you
1:19:13
know, follow us on Instagram at Bootleggers dot Coffee and so.
1:19:17
It's definitely worth it guys, I'll tell you that.
1:19:19
And you know, I've, like I said, I, I tried it before we had the
1:19:24
show and, you know, I enjoyed it.
1:19:27
I think I had two or three cups so far, like before, before
1:19:32
today, I think I've had two or three cups, maybe even 4.
1:19:35
Because when I was grinding up the, the beans, it was telling
1:19:39
me put 2/3 of a cup in there and that 2/3 of a cup was giving me,
1:19:43
you know, 2/3 cups at a time. And I, I, my biggest thing is I
1:19:48
like coffee. So I'll drink coffee.
1:19:51
You know, it doesn't matter the time of day, time of night.
1:19:53
It doesn't matter to me. Yeah, eight, 9:00 at night and
1:19:59
go upstairs and sleep like a baby.
1:20:01
It won't. It doesn't affect me.
1:20:03
So it actually makes me sleepy in the mornings.
1:20:05
And like if when I get up in the mornings with my wife, you know,
1:20:09
she's getting ready for work and I'm making coffee and all that.
1:20:12
I drink a cup and it's like, man, I need to go like my tail.
1:20:15
Because yeah, you know what it is too.
1:20:17
I've no, I've done, I've had that.
1:20:18
And it's just your body took in so much caffeine at once.
1:20:23
It's. Like.
1:20:24
Wait a minute. It's like, hold on, give it a
1:20:25
minute to wake up. And then the more you get
1:20:27
through the cup, you start really, you start getting up,
1:20:31
getting up, getting up, and it's like, OK, let's go, let's finish
1:20:33
the day. Oh yeah.
1:20:36
But no, this is I'm I'm glad it the Wi-Fi stood the test of
1:20:40
time. Me too.
1:20:42
And it worked. I'm very excited to try more of
1:20:46
your coffee lines for sure because this, like I said, this
1:20:52
was great. I'm sure he'll have some
1:20:55
tomorrow morning before we leave.
1:20:57
Probably. If not, I have it at home anyway
1:21:01
so he'll probably have it at some point if he hasn't had it
1:21:06
already. That I don't know of because he
1:21:09
gets up at like 3 or 4 in the morning.
1:21:11
Oh wow. So he'll by the time I'm up and
1:21:14
getting ready to have my first cup of coffee, he'll already
1:21:16
have had. Two or three.
1:21:20
And he doesn't drink coffee throughout the day unless he's
1:21:23
really, really tired. Oh yeah.
1:21:25
Where me I'll, I, like I said, I go all day long and I, I could
1:21:29
go to a gas station and buy a Starbucks can of coffee or if
1:21:33
it's like a Wawa or something that has nice good coffee.
1:21:36
Yeah. I'll buy my coffee from them,
1:21:39
you know, I had my cream or whatever.
1:21:41
I can drink coffee. Like I said, I drink coffee all
1:21:43
day and I I drink it a lot when I smoke my cigars because coffee
1:21:49
is, well, with cigars. You drink, You put sugar in your
1:21:52
coffee. Yeah, usually I put Creamer just
1:21:55
Creamer when I'm at. Home try try brown, dark brown
1:22:00
sugar. I've tried that.
1:22:03
It's got that molasses. Yeah, dark.
1:22:06
I've tried brown, light brown sugar and I think I've had dark
1:22:10
brown sugar. It's it's interesting when you
1:22:12
do that changes the entire, the entire flavor of the the coffee.
1:22:17
Yeah, in a good way. Yeah, definitely in a good way.
1:22:21
That's matter of fact. That's pretty much I need to cut
1:22:24
the sugar down some. But you know, yeah, we pretty
1:22:28
much that's how we drink our coffee is with dark brown sugar
1:22:32
in it. I'm going to have to, I'm have
1:22:34
to do that when I get home and try it with this and the see how
1:22:39
it works because unfortunately the hotel only has regular sugar
1:22:43
or the pink packets of sugar or Splenda.
1:22:44
That's about it. Yeah, I don't.
1:22:47
I don't recommend the pink packets.
1:22:49
No, I don't. I don't do that.
1:22:52
I don't even do the Splenda. It's not.
1:22:53
I can't. Yeah.
1:22:55
So. Well, there you have it, guys.
1:22:58
It's been another fun Sunday with us here at Turnbuckles and
1:23:01
Stoveys. While we're on the road, we want
1:23:04
to thank Adam and and Bootleggers for you guys coming
1:23:07
on and taking the time out of your busy schedule to be with us
1:23:09
today. We appreciate it.
1:23:11
I look forward to trying more. Keep an eye on his website,
1:23:15
guys, for that flight when it goes up because I don't, I will
1:23:19
tell you right now there's Brazilian you won't be
1:23:21
disappointed with if you like a stronger dark roast.
1:23:26
And next week we have a collaboration with the Puro's
1:23:30
Music podcast. So she will be on our show
1:23:33
hanging out with us next week. Anything else you want to let
1:23:38
the people know as we're winding down here?
1:23:41
I'm going to, I'm going to put a discount code, Vanilla Gorilla
1:23:47
10 up here shortly. Everybody that watch the show,
1:23:52
they put it in at the end and they get 10% off their first
1:23:55
order. OK, send it to me and I will.
1:23:58
I'll make sure I put it all up all over the social media stuff
1:24:01
that we got. This way everybody gets.
1:24:04
Cool. We we appreciate it.
1:24:07
And yeah guys, you heard it here.
1:24:09
Vanilla Gorilla 1010% off and we appreciate you coming on and
1:24:16
hanging out with us and you know this will be a your company
1:24:20
definitely be a staple of coffee that I have all the time because
1:24:23
it's delicious. But you guys can go get yours.
1:24:27
Use that code at checkout, get 10% off the 1st order and we
1:24:31
will see you guys next week. Appreciate it.
1:24:36
Thank you. Hi, I'm Beaker with Military
1:24:39
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