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Coffee People: Katy Szapa, Ruby Colorful Coffees · Coffee People Podcast

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Show notes. Hey, good morning everyone.
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Welcome to the Coffee People Podcast, which is part of the
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Roast West Coast Coffee Network and is presented by Roast Star
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Go to roaststar.com to learn more.
1:26
I'm Ryan Walt and this is the Coffee Podcast where we meet
1:29
interesting people from all corners of the coffee industry
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today. I'm chatting with Katie Zappa.
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She's a production roaster from Ruby Colorful Coffees in
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Nelsonville, WI. I was really excited about this
1:41
chat because I'm a. Bit of a Homer for Ruby Coffees
1:44
they're from. Near my hometown in Wisconsin,
1:46
and if you and I were to meet randomly on the street.
1:49
Somewhere there's a 90 percent chance I'm wearing a.
1:52
Well worn Ruby camp style ball cap.
1:55
I was wearing it when I recently stopped for a cup of coffee at
1:58
their cafe in Stevens Point. While you're listening today,
2:02
you can head to rubycoffeeroasters.com to see
2:05
all the coffee they're. Currently offering I warn you it
2:08
is a lot. And then had to add Ruby
2:11
roasters on Instagram where you'll see Katie describing
2:14
those very coffees. As for me, I'm ready to drink
2:18
one. I'm struggling my.
2:19
Way through perfecting the Kaleida wave this week.
2:22
I mentioned that on the last show, so I hope today's a bit
2:25
better than yesterday's. And wherever you are, I hope you
2:29
have a full mug of the Liquid Darkness as well, because it is
2:32
time for this Coffee people conversation with Katie Zappa,
2:36
production roaster at Ruby Colorful Coffees.
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Would you mind introducing yourself for everyone listening?
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Name Job Title who you work. For and perhaps like your
2:59
favorite guilty pleasure movie or TV show.
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OK, my name is Katie Zappa. I'm the production roaster at
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Ruby Coffee Roasters in Nelsonville, WI.
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My favorite guilty pleasure movie is probably Blade Runner.
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Blade the original or the new one?
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Both. I don't know that I've ever seen
3:27
the original. I've always thought I should
3:29
watch it. Actually qualifies as a guilty
3:31
pleasure cuz it's a great movie but.
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I think anything you watch regularly over and over again
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counts. Could you describe for us?
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What a production roaster does. So people listening have that
3:43
context while we're chatting. Sure.
3:46
And my primary responsibility is our daytoday roasting.
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So I mean that's that's the gist of it.
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I think figuring out what we're roasting for the day, weighing
3:59
out batches and carrying out the actual roasting duties, cleaning
4:05
up at the end, and then I also have a role in well.
4:10
I'm not sure how it works in other roasteries, but here at
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Ruby we're really like collaborative.
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So our roasting team is also our QC team and sourcing team.
4:23
So I also have responsibilities in QC and sourcing as well.
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People that listen to this show know that I am from Wisconsin.
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I was actually just at the Ruby Cafe in Stevens Point like a few
4:36
days ago before driving back. And I'm wearing a Ruby hat right
4:40
now, so I'm obviously a fan of the brand.
4:43
I almost replaced it, but this one is so worn out and worn in.
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It's it's just, it's like it's just perfect spot right now.
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I think you are also from Wisconsin.
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I'm wondering a little bit more about your background.
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You know, what were you doing before you got into coffee and
4:57
did you have like a first? Do you have a first memory of
4:59
coffee that kind of stuck out to you?
5:03
I I was trying to think about this like I wasn't really.
5:07
That into coffee. It was something that I
5:11
definitely like, started in college with.
5:13
I drank coffee every day, but I wasn't like specialty coffee was
5:19
something that happened, like within the last four years or so
5:24
that I started realizing that there is this whole other whole
5:28
world of coffee that is a little more interesting.
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But my background has been from college and on.
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It's mostly been in. Farming and sustainability, I
5:40
do. My partner and I also have a
5:42
organic we're not certified, but a vegetable farm.
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Before I started working at Ruby, I was farming for five
5:50
years on a CSA farm in southern Wisconsin.
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And then when the pandemic hit that farm went out of business
5:58
like shortly before then and I came back, came back up north.
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And ended up just getting a temporary job and we decided to
6:08
start a farm and I found a parttime job working in
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production at Ruby. So I was filling bags and
6:16
shipping out boxes, and I was very different entry into a
6:20
specialty coffee than I think a lot of people probably have, at
6:25
least who end up roasting. Well, you've got to start in
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that coffee world somewhere. I think a lot of people fall
6:30
into things by accident. Did you grow up on a farm?
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I mean in Wisconsin. No, I didn't.
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How did you get into that kind of interest in food and growing
6:40
food in particular? Well so I studied architecture
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in college, so I have a degree in Design and architecture.
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And then while I was working on an ecological design certificate
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we had some like regenerative farming and permaculture
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classes. And then I started working for a
7:01
local like market gardener and I just fell in love with growing
7:07
vegetables. And since college I've worked in
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restaurants and mostly like farm to table focused restaurants
7:15
and. So that's always kind of been
7:18
important to me. How did you transition from kind
7:22
of the filling bags and doing the work just that you get when
7:27
you start at a coffee company into being either interested in
7:31
roasting or being asked to step in and fill a role?
7:34
Well, it was very unexpected. I went from working part time in
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on the production side and then. We had some shifts in our
7:46
roasting team, so the head roaster was moving on.
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The production roaster at the time moved into the head Roaster
7:55
role, and Jared, the owner of Ruby, asked if I would be
7:59
interested in a roasting job, which I hadn't been considering.
8:05
It wasn't something that I knew I was even interested in or even
8:11
had like the skills for. Which in hindsight was totally
8:16
not right. Because being in like a culinary
8:20
world and just, yeah, like my partner is a chef, I have so
8:24
many chef friends, like, and we just surrounded by flavor.
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And you know, like it was a huge part of my world.
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So it was surprising to me to step into like tasting coffee
8:36
and cupping and it being such a easy transition, but probably
8:40
shouldn't have been so surprising.
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I always think it's easier for other people to see maybe what
8:47
we might be good at or what our potential is than ourselves,
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because we have this vision of ourselves, of who we're supposed
8:53
to be and they don't. They just kind of see what's
8:56
happening in front of them. Not everyone, but you know, a
8:59
good, I think a really good boss sets himself apart by
9:02
identifying people that would be good in a role.
9:05
Ruby Coffee Ruby Roasters is based in a relatively small
9:09
town. I think only a couple 100
9:11
people. The cafe I mentioned is in
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Stevens Point, which is a college town, a little bit
9:14
bigger. How does that impact the the
9:18
brand? The brand is fairly well known,
9:20
I have to say, like if I wear this hat to an industry event,
9:22
everyone asks about it. They say, you know Ruby and Yep,
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of course I do. They're right by my house back
9:28
home. How does being in a small
9:31
community impact the business or impact what you're doing?
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Do you, do you feel that that you are part of a community?
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So I think especially from an industry perspective, it's
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really interesting to be in small town in central Wisconsin.
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There's like other roasters, but they're not nearby.
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We're like kind of, it feels like we're on our own here and
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we don't get. I feel like if you were at a
10:02
roaster in a bigger city, you would.
10:04
Have more exposure to other people in the industry or be out
10:09
and able to like try more coffees from other roasters.
10:13
And we're really, it feels like we're on our own in a lot of
10:19
ways, which I think has been a pretty, it's a really good thing
10:25
in some ways and like we don't have I guess a lot of influence.
10:31
I was gonna ask, what is the benefit of being, you know, an
10:34
island, so to speak? Yeah, so we have, like we have
10:38
our framework and our sourcing and roasting styles that make
10:43
Ruby coffee what it is. And like both Emily, our lead
10:47
roaster, and I have never worked at any other roastery.
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You know, I have really only interacted with one other
10:55
roaster in the few years that I've been here.
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And so like we have this, these ideas and values of what Ruby is
11:06
and we're able to really stick to that.
11:08
And we have like this framework of roasting style that Jared has
11:13
set up and passed along the roasters that he's hired.
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We're just able to really stick to that and work within that
11:24
well and not try to like bring us certain like.
11:29
Bring a personal flair or like style to something because this
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is what we know and I think that is reflective in a way of like
11:39
being in a small town in central Wisconsin, just it feels really
11:44
grounded in where we are. I think that's an interesting
11:49
comment, the grounded part. And and the idea that you don't
11:53
have a lot of outside influences not, I mean we live in an era
11:56
where we can look things up, but actually being in a somebody's
11:59
space is different than seeing it online, right?
12:02
Yeah. Speaking of which, I think it's
12:04
like 100 degrees there today. Is that not?
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Did I not see that seems? Crazy hot for Wisconsin?
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We ended up getting some storms this morning and that helped
12:14
cool it off, but it's pretty muggy.
12:15
Yesterday was 100 and tomorrow is also supposed to be.
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Summer in Wisconsin. I love it you.
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Mentioned a little bit about how you guys have this strategy,
12:27
this, this view of what a Ruby coffee should be, You know
12:31
that's what you're working towards.
12:32
I wonder if you can speak to that just a little bit about
12:36
what the strategy is with the. Roasting team and like what it's
12:39
like for you since you don't have a lot of outside influence.
12:43
You really have to kind of be working with each other and
12:45
supportive of each other. I would imagine that makes it
12:47
easier in some ways, cuz you get to know each other really well.
12:50
But maybe more challenging because how do you deviate if
12:54
you feel like, hey, this is something important?
12:56
That's a really big question. I'll go back to like kind of how
12:59
you guys strategize and what the philosophy is around the coffees
13:02
that you're serving? Yeah.
13:05
Well, I think that it starts with sourcing coffees from.
13:11
With a like emphasis on relationships and producers that
13:15
we've worked with since like a lot of them we've been working
13:19
with since Jared founded the company.
13:23
So we're working with coffees that come from similar or
13:29
similar lots or similar regions. And I think like so Ruby, our
13:36
motto is colorful coffees. And what we try to do is have
13:41
really exemplary coffees that showcase the best
13:46
characteristics from the locations or from the origins
13:50
and the producers that they're coming from, but that are also
13:53
really approachable. So each one is like is an
13:58
individual experience, but also can be enjoyed by people who
14:02
aren't necessarily like coffee nerds or or just like really
14:07
into. Strange processes or so every, I
14:11
mean we really like have a certain like certain cup
14:15
characteristics that we're looking for and we have a pretty
14:20
strict roasting system. We have profiles that have been
14:24
set up and that we work from with each new coffee.
14:31
That's really, I mean it's really great because we have
14:34
this framework and. They're all like really good
14:38
references to work from. They're they work.
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And we also know that the coffees that we're getting are
14:46
going to be good with like different variations in the
14:49
roast. You were saying we collaborate a
14:53
lot. We work together a lot.
14:55
Emily and I are both. I mean, at this point, like I've
15:00
been roasting for a year and a half and she's got a year longer
15:05
than I do. And I learned pretty much
15:08
everything I know from her. She learned from the person
15:10
before her. So like all of these, like, we
15:15
know how to work with our profiles, like, and how to use
15:19
them to bring out the best in each coffee.
15:22
I feel like recently we've kind of hit this wall where we're
15:26
using all of the information that has been like, taught to
15:32
us. And we are now like kind of
15:35
branching out and learning more and like teaching each other,
15:40
kind of allowing ourselves to be to take a few more risks, to be
15:46
a little bit not experimental because everything is
15:49
intentional. And we're making tweaks to the
15:53
roasts for a reason, but we're feeling more comfortable and
15:58
like, confident in. Adjusting some of our profiles
16:03
and achieving better roles. Do you think that, and sorry to
16:08
interrupt, but do you think that comes with trust in each other?
16:12
And believing that there's trust from the leadership at Ruby in
16:16
you. Do you think that's part of
16:17
that? Absolutely, yeah.
16:20
I find that Ruby seems to be very prolific to me.
16:23
I mean, you make it sound like it's just very step by step and
16:26
very simple, but. I mean, I think you have like a
16:28
dozen different coffees on your site right now.
16:30
And when I'm in the shop, there's always stuff from way
16:33
more sources than I see in a lot of other roasters that focus on
16:37
one or two or three. And so I know that it's more
16:40
than just like, you know, a BCD. You mentioned that you are kind
16:44
of branching out and I'm wondering if there's a direction
16:47
that you're looking to go or you're saying, here's the coffee
16:50
we have, let's see what it can tell us.
16:55
Yeah, I think we're still. Working within the the values
17:00
and the like, the colorful coffees, the approachable
17:05
coffees that we that make Ruby Ruby but like really trying to
17:12
to get the best out of each new coffee.
17:14
So even if it's something that we have had before, I mean each
17:19
lot, each year, each crop is a little bit different and so.
17:25
We're taking a lot of measurements, getting kind of
17:28
scientific about it with moisture and density and all of
17:33
those measurements and then using that information to do
17:39
different trial roasts. And it's more of like not trying
17:43
to change the direction of the coffees, but really using the
17:48
information that we have to. Make it the best possible roast,
17:53
and not necessarily just trying to repeat the exact same roast
17:57
that we've been doing. Does that make sense?
18:01
Oh yeah, I. Get it?
18:02
I'm also thinking of the central Wisconsin that I grew up in and
18:08
maybe the desire for consistency.
18:11
I want my coffee to be the same every day for my whole life
18:15
before I go to work. And so there's some risk in
18:18
that. You mean you didn't say that,
18:19
but in a community where? That consistency is people take
18:24
pride in that and as a farm can you you strive on consistency
18:27
That's like the best is to have consistent weather, consistent
18:30
crop, you know, all that stuff. So I'm wondering with your
18:33
background in Food and Agriculture and you're running,
18:37
you know, a farm in an organic manner now a small, how do you
18:40
feel about the sustainability efforts in coffee And in this
18:44
current moment where we're going through kind of an extreme
18:46
summer, which seems like it'll be?
18:49
The first of many that we experience in the next several
18:52
years. Do you see a future?
18:55
In which coffee, especially coffee at origin, has to change?
18:59
Or do you see that impacting your ability to source coffees
19:02
the way you have been? That's a really good question
19:08
and I feel like you can like everywhere.
19:12
There's so much doom and gloom around, like climate change and
19:16
coffee and. It's like kind of hard not to
19:21
feel like it's it's just gonna become impossible to get good
19:27
coffee in the future. Which I mean, I guess I don't
19:31
see it that way at all. Partly because like a lot of
19:38
especially like specialty coffee is coming from small, like small
19:44
holder farms. These farmers, these producers
19:49
are, they have a lot of ingenuity and they have a lot of
19:52
like will to adapt to what's happening like at in the
19:59
location that they're in. And I can see how at a large
20:04
scale like it's really going to impact a lot of the large scale
20:08
farms, but at a smaller scale. People have the ability to
20:13
change what they're doing. They're they have the ability to
20:18
like look at what's growing the best in their little
20:21
microclimate and select their own coffee trees and like
20:26
improve, be constantly improving what they're doing.
20:29
And I think having like roasters that recognize that and are
20:34
looking for producers that are doing that, I think there's a
20:38
lot of opportunity for growth on small farms.
20:44
And I don't, I don't know a lot about it, but I just I feel like
20:51
I'm probably a little more optimistic.
20:53
You know, seeing, even seeing how small vegetable farmers in
20:57
Wisconsin can adapt to the way the weather affects their their
21:02
growing conditions versus the larger farms that you know have
21:06
a lot, a lot challenging, I think that.
21:10
That opinion carries a little more weight because I know that
21:12
you are actually growing things and having to probably do some
21:16
of that on your own. One thing I noticed when I was
21:18
home recently was. The corn crops.
21:21
Were significantly shorter than I remember in the past for the
21:24
summers and but also knowing that.
21:28
All the farmers. That I know or that are in my
21:30
family or in my life are very ingenuitive.
21:33
It's not acceptable to just say, Oh well, this isn't working.
21:35
I'm just going to stop for the day.
21:37
That's just not how a farm works, so.
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I like that you are optimistic about it because frankly, I
21:43
definitely lean a little doom and gloom when it comes to
21:46
climate, and I think it's easier to fall into that because it's
21:49
constantly being reinforced. So I'm feeling good today that
21:52
you gave me something positive to think about.
21:55
You didn't necessarily start at Ruby to be a roaster.
22:01
I don't. I'm guessing because it was the
22:03
beginning of the pandemic. You weren't thinking like this
22:05
is my future. And you have the small farm, but
22:08
do you see coffee playing a role going forward for you for the
22:12
long haul? And I shouldn't.
22:13
Maybe that's not a fair question, but do you see
22:16
yourself continuing down this path with coffee?
22:20
Yes, absolutely. I have been.
22:23
I like, fully enjoy, almost like all the aspects of what I'm
22:28
doing. And I'm really excited for like
22:32
for the possibilities for the future at Ruby.
22:36
The farm will continue. Like it definitely flip-flopped
22:39
from like wanting to farm full time and have a part time job to
22:44
like wanting to do coffee full time and I will help on the
22:47
farm. Yeah, I really, I really love
22:53
it. And I I think that there's a lot
22:57
of, yeah, there's a lot of room for growth for me, especially as
23:02
Ruby is growing. Yeah, I'm really excited about.
23:07
Well, what's something? That has challenged you then
23:09
over the last couple years as you've been learning.
23:11
Is there something that you kind of learned that you thought, oh,
23:13
I would have never thought that about coffee or some sort of
23:16
lesson that maybe surprised you Well.
23:21
And you can say no like no. I knew everything from the
23:24
beginning. I feel like.
23:27
I feel like I'm. I'm learning new things, like
23:30
almost. And I mean all the time, it's
23:34
just like, it's been really challenging for me personally as
23:38
like a person who I tend to like well, I used to tend to hold on
23:43
to things like. And with roasting, you know,
23:48
something happens that that doesn't go the way you want.
23:50
Like you just kind of have to let it go.
23:52
I've gotten a lot better at letting go, learning from it and
23:55
moving on and I guess approaching approaching things
24:01
with confidence, like, yeah, you.
24:06
Are somewhat social media famous?
24:10
You talk about coffee on the Ruby Coffee Roasters Instagram,
24:14
which has like 25,000 followers. Being part of a small business,
24:17
was it just like, hey, we've all got to do these things or was
24:20
that something that you kind of wanted to do to help share
24:22
information about the coffees you're producing?
24:26
Both. It was definitely like we were
24:29
asked to do it and you know, we we agreed to because it is like
24:35
we all kind of have to play that part and at the same time like.
24:43
So I went on my first origin trip this spring.
24:46
I went to Costa Rica and we were there for a week and we toured a
24:50
bunch of farms and I came back and I was like, I just want to
24:54
talk to everyone about coffee. I want to like, I want to show
25:00
everyone like how this happens, like at the ground level and
25:03
where these coffees come from and all of these like beautiful
25:07
people and places that are like the real stars of this coffee.
25:12
And I think that that kind of me just like being so excited about
25:17
it and enthusiastic about like like coffee education and just
25:22
like how do we get people to really feel connected to where
25:27
their coffee is coming from. And that kind of.
25:30
So I feel like I kind of put that on myself a little bit
25:33
with, you know, what wasn't the way that I would have wanted to
25:37
put myself out there. But it's fine.
25:39
It's I'm trying to embrace it. You've got.
25:42
Costa Rica. Down Do you have kind of like in
25:44
your mind? This is where I'd really like to
25:46
go visit Origin as your next origin trip.
25:49
I assume that won't be the last. I hope not.
25:53
I don't everywhere there's. I mean the variety of like the
26:02
scales of the farms that we visited, the different, like
26:05
processing setups, there's like such.
26:08
There was such a great variety in this tiny country that we
26:11
visited. There's just like so much out
26:14
there. Like I would love to go to
26:16
Colombia, I would love to go to Peru, love to go to Kenya, like
26:21
to Africa, Indonesia. I mean like anywhere.
26:25
Send me anywhere. If you.
26:30
Are out driving around. You've had a hard day, a hard
26:34
morning at the farm on a weekend, and you stop to get a
26:37
cup of coffee somewhere. What do you order for yourself?
26:42
That's a good question. I depends where I am, I suppose.
26:48
Here, like we have. I pretty much only drink Ruby,
26:53
but I guess if I'm if I have options that would be something
26:59
different that we don't normally have at Ruby.
27:02
Like, I'm pretty inclined to order like an anaerobic coffee
27:08
if there's one available. Or yeah, anaerobic naturals,
27:14
just to try different things and see some of the processes and
27:20
things that we don't see very much at Ruby.
27:24
Is there anything that we didn't cover today that you wanted to
27:26
share about Ruby Coffee, Ruby's Coffee program, or about
27:30
yourself? I don't know.
27:34
I guess we covered a lot. If.
27:40
Somebody were coming to visit Ruby Coffee and they had a
27:43
chance to meet you at the Ruby Cafe and say in Stevens Point
27:46
what? Would you tell them?
27:48
That they should order from the shop.
27:53
And I think. Hannah is the manager there.
27:55
She's gonna judge you. She's gonna listen to this and
27:57
say. What did Katie?
27:59
Say well, I know they do a really great job with a lot of
28:05
their drink specials. They have like a honey latte or
28:11
lavender. I think they had a lavender
28:13
latte. They make really nice special
28:16
drinks that especially on these hot days like definitely try one
28:21
of those or the Maple lot Iced Maple latte sounds really good.
28:27
That is a good. One, and then you can take that
28:28
and walk across the street and step right into the river.
28:31
Cuz it's so hot out, yeah, Katie.
28:34
I really appreciate you kind of putting yourself out there,
28:37
taking some time to chat with me this morning.
28:40
I'm a Homer for your roaster, so.
28:42
And the coffee that you're making, it's regularly at my
28:45
house. So thank you for doing that and
28:48
also being excited to learn. Yeah.
28:51
Thank you. Enjoyed talking with you.
29:04
Okay. Some key takeaways.
29:06
Generally speaking, a production roaster is the person or one of
29:10
the persons who are performing the routine daily roasting
29:13
operations. They're producing the coffees
29:16
that end up in the bag at the direction of a head roaster or
29:19
management team. Often, especially in a small
29:22
roastery, there's a lot of overlapping job duties.
29:26
A production roaster will often be involved in cupping and
29:28
quality control. Or creating a roasting schedule.
29:32
In Katie's case, she's also collaborating with her fellow
29:34
roasters to share coffee education and tasting notes on
29:38
the Ruby social media accounts. Katie mentioned that prior to
29:42
Ruby, she worked at a CSA farm. CSA stands for Community
29:46
Supported Agriculture. It's kind of like a direct
29:49
purchase network between me and you and the farmer.
29:53
I buy a CSA produce box from Yasu Kochi Farms here in San
29:56
Diego County. They put together a box of
29:59
produce that they grow and supplement from other.
30:01
Nearby local farms. And then they deliver it to my
30:04
house or let me pick it up at the nearby farmers market.
30:08
It is always way more food than we can possibly eat for less
30:12
money than we'd spend at the grocery and the neighbors all of
30:15
delivery days, because we often share what we know we won't get
30:19
through. Katie started at Ruby as a
30:21
general production worker. Think filling bags with beans
30:25
and packaging product for shipping.
30:27
She has since moved up into a production roaster roll.
30:31
The Ruby Roasting location is in Nelsonville, Wisconsin.
30:34
It's a fairly small farming community.
30:36
The location forces the roasting team into a little bit of a
30:39
bubble, but it also allows them to shut out some of the industry
30:43
noise and focus on doing what they do with the coffee, which
30:47
includes working within the systems they've created.
30:51
Which enables them to reach a form of consistency despite
30:54
working with a continually changing agricultural product,
30:58
the roasting knowledge. Is.
31:00
Passed down internally from roaster to roaster, then from
31:03
within that system comes freedom to find creativity in the
31:07
coffee. As for Katie, she's optimistic
31:10
about the future, despite the doom and gloom surrounding our
31:14
current warming climate. In her version of the future,
31:17
being small and nimble is an advantage at the farm level.
31:21
Which I found to be a fairly refreshing take because it is
31:24
hard not to get caught up in all of that fear and all of that bad
31:27
news about climate change. I really appreciate that.
31:30
Katy made me feel a little bit more optimistic today, and I
31:34
thank her for taking some time to step outside of her comfort
31:37
zone to appear on this show, and to Ruby for representing
31:40
Wisconsin in the coffee industry.
31:43
You can find all of the important links to Ruby colorful
31:46
coffees in this podcast, show notes or in the newsletter found
31:50
at roastwestcoast.com. While you're there, sign up so I
31:54
can send this show to you every time it drops and then you won't
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Great sponsors like Rostar Coffee Packaging, our presenting
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32:23
You can learn more at rostar.com.
32:26
Our other coffee industry partners all deserve a virtual
32:29
high five. They include Ignite Coffee
32:31
Company, Maria Coffee, Cape Horn Coffee, Importers, Zumbar Coffee
32:35
and Tea, Ascend Coffee Roasters, Moister Coffee Company.
32:39
Steady State Coffee Roasting San Franciscan roaster Company
32:43
Crossings Coffee, Acento Coffee Roasters, Camp Coffee Company
32:47
Civets, Roasting Machines, First Light Coffee Whiskey a, say, a
32:51
coffee Source and Coffee Cycle Roasting.
32:54
Chris O'Brien, the owner and head roaster of coffee Cycle
32:57
roasting, is my collaborator and coffee expert on the Coffee
33:01
Smarter Podcast. If you're trying to brew a
33:04
better cup of coffee at home, you should be listening to that
33:07
show. Find it.
33:09
Wherever you're listening to this one, the Coffee People
33:12
Podcast, which is part of the Roast West Coast Coffee Network,
33:17
this episode is was has been written, produced and recorded
33:21
by me and Ryan Walt. I hope that this episode of
33:23
Coffee People found you with a full cup of coffee, and I thank
33:27
you for tipping your baristas and for always being sure to
33:31
drink good coffee.