Latest / Coffee People Podcast / S5:E2 - Coffee Smarter: The Coffee Cherry

Transcript

S5:E2 - Coffee Smarter: The Coffee Cherry · Coffee People Podcast

0:09
Hey, good morning everyone. Welcome to the second episode of
0:12
season, 5 on the roast West Coast coffee podcast.
0:15
I'm Ryan Walton. This is the show where I bring
0:17
you the stories of coffee professionals entrepreneurship
0:21
and coffee education. Today is the first coffee
0:25
smarter education pot of the season.
0:27
So naturally, my o.g. coffee Sensei.
0:30
Chris O'Brien is back to drop some knowledge on all of us.
0:33
If you are in San Diego, you should head over to Pacific
0:36
Beach were coffee. Cycle is located.
0:38
I stopped by earlier this week and I had an excellent cup of
0:41
Kenya. Definitely worth the effort to
0:44
get there to try it. But I get the impression that
0:46
there isn't much left mostly, because they said we don't have
0:50
much left. Today, we're talking about the
0:53
coffee cherry and dreams. I should clarify, those are two
0:58
different topics. We're not talking about a very
1:01
specific dream about coffee cherries.
1:04
If you have a moment while you're listening today, I'd
1:06
appreciate it. If you'd had to roast
1:08
westcoast.com and subscribe to the newsletter, I know that it
1:12
is offered for free but paid subscriptions.
1:14
Help support the creation of this content and until May 5th,
1:19
there is a 50% off subscription that enables us to purchase a
1:22
cup of coffee every month. It's a great way to support the
1:25
creation of this podcast. I'll add that link to the show
1:29
notes and of course, you can find it on roast westcoast.com.
1:34
Before we get a little bit coffee, smarter, I need to ask
1:37
you is your coffee mug. Full, if not, you better hurry
1:42
because it is time for this coffee smarter session with our
1:45
coffee expert, Chris O'Brien of coffee cycle.
1:48
Roasting all about the coffee, chair and dreams, That's that's
2:01
the lack of coffee and the excess whiskey coming out.
2:04
That's it dissolves, that solves out through my, through my eyes.
2:10
You know, I had an honest-to-goodness Hospitality
2:15
nightmare last night and I bet I haven't had one of those in a
2:18
couple of years. I had him for about six months,
2:20
after I stopped working at the restaurant.
2:23
But last night, I my one dream. I was about, I was waiting
2:28
tables in like a summer touristy place and the very first
2:32
customer. I saw in a crazy busy night was,
2:36
you know, brought his own alcohol into the bar and was
2:39
upset that I wouldn't let him keep it.
2:40
And then like it was kind of like a dirty dancing situation
2:44
where the staff had to do like a song.
2:46
So I had to sneak out the back and hide and smoke, you know,
2:51
while they were doing that. I don't even I haven't smoked in
2:53
20 years but in my dream I did and I I woke up just like
2:57
shaking from that at that memory of you know, what it was like to
3:01
have 500 customers come through in a couple hours on a Friday
3:05
night and you know, none of them be happy.
3:08
You know that that isn't always the case.
3:10
But in the nightmare that is, yeah, it's funny because, you
3:14
know, this is a little bit creepy, but in the last like,
3:17
four days, I probably had like eight people including myself
3:22
talk about nightmares. Like specifically related to
3:27
hospitality though or just no really no, but like, like,
3:30
pretty gnarly nightmares. And like I mean, I probably hear
3:33
about someone's nightmare like, I'm an adult and I'm almost
3:36
getting fired 40 like like hear about nightmare, like once a
3:39
year, maybe maybe twice a year. Now, I've heard like 8 in like
3:43
three or four days, I think there's like some kind of like
3:46
psychic trauma that's happening in my like Circle and I don't
3:51
want to see those revolving around me, but it might be You
3:55
know, you know, I always had service industry nightmares,
4:01
when I was in the industry and the worst part about it is like,
4:04
even after a long day or a long shift, your brain doesn't really
4:08
stop working because even in the dream, I think I knew it was a
4:12
dream but I was still trying to fix the problem.
4:14
How do I address this? This person's problem.
4:17
How do I make them leave and give us a good Yelp review and
4:20
then I wake up and I feel like I haven't slept yet and it was It
4:24
was just intense. And then I thought, well, great.
4:26
Now I'm not to talk to Chris, but you like my therapist.
4:29
These sessions are really just for me.
4:30
I'm not. I haven't even been publishing
4:31
them. I know you don't listen to him
4:32
anyway. So, I've just been doing this,
4:34
we could just be silent stare at each other for two hours.
4:39
Speaking of welcome back to the roast West Coast coffee pod,
4:42
cast Chris. This is the first coffee smarter
4:44
episode of season 5, which is pretty wild to think that we
4:48
have made it so far coming up on 100 100 episodes of the show.
4:53
Whoa, I know, right? This will be, I think 8990 and
5:00
we'll hit it Midway through the season.
5:02
So pretty cool that we've made it this far.
5:05
Well, sometimes talking to you. It feels like we've done 100
5:08
episodes and a day, I may have exaggerated and said 100, a few
5:12
times already, so, but I counted, I went down and I
5:16
counted the list, got rid of the advertising and said, okay,
5:20
that's how many it is. So thank you for coming back,
5:24
we're going to Talk about the layers of the coffee Cherry
5:27
today. What we see I think we are,
5:29
that's what I had. I had asked you about.
5:33
I'm assuming you did your standard six to eight hours of
5:37
prep and you're ready to give us kind of a breakdown of what
5:42
comes from the coffee Cherry. The reason I'm asking this
5:45
question is because I happened across a diagram of a coffee
5:50
cherry and I just assumed it would be like the outside and
5:57
the inside, but according to this diagram, there was like 12
6:02
layers of this thing. Was those a couple layers?
6:04
I don't think it's quite 12 but there's a couple.
6:08
Well, we weren't at 100 episodes yet and I still was saying 100,
6:11
so exaggeration. I have been told by people close
6:16
to me, is something I'm quite good at.
6:17
So, how about you tell me let's break down the structure of a
6:21
coffee cherry. Well you know this topic is is a
6:26
fun little topic nothing nothing too crazy to go into but it is
6:29
interesting because you know there are more than just you
6:33
know one or two layers to a coffee cherry and they all
6:36
matter is why it's an interesting topic.
6:38
They all have an impact somewhere along the way of our
6:42
coffee that we drink ultimately. So what's the what's the part of
6:46
the Cherry that you know about Well, there's the bean.
6:50
Okay, there's the chair. Yeah, being a charity, right?
6:55
Yes. That is the end.
6:56
The aunt of my intelligence about the coffee Cherry.
7:01
So you know people that don't know and if you've been
7:03
listening to the show, you probably do know, but but, you
7:06
know, coffee grows and cherries. Sometimes they're called
7:08
berries. But the growing these little
7:10
round fruits and there's a bunch of them on each branch or the
7:13
coffee shrub and usually most varieties ripen to like a dark.
7:18
Deep red color, but some of them ripen to a different colors.
7:22
So when they're perfectly ripe, sometimes they'll be yellow and
7:24
that'll be like a yellow / bone or an orange, but usually the
7:28
these bright red ripening to like a dark red berry.
7:32
And inside each coffee Cherry, there are usually two beans in
7:37
the center of the Cherry. It's kind of like the the stone
7:41
at the pit of a cherry but instead of just one there's two
7:44
of them. That's why they're flat on one
7:45
side. But uh, you know.
7:48
Most, yeah. Exactly.
7:49
That's why they're flat on one side.
7:51
I never thought about, I just assumed there would only be one.
7:55
Well, the Chairman's there is one, sometimes there is one and
8:00
is that like a superbeing? Then some people think so.
8:03
They used to think it was a defect that used to think that
8:06
it was something that had gone wrong, because when there's only
8:08
one, it forms a kind of round Bean because it's not nestled up
8:12
against a fellow being. And so that's what we call
8:15
peaberry Coffee. The peaberry coffee is a
8:20
selection of coffee beans. That are only single beans that
8:25
have become more rounded. Sometimes P various gets sorted
8:28
out, just by size because I tend to be a little bit smaller, but
8:33
generally it's just when a single Bean is formed inside the
8:35
Cherry instead of two. And an interesting thing about
8:38
that is that that happens to all coffee, all coffee around the
8:41
world something like five to seven percent of coffee
8:45
cherries. Grow only like one being inside
8:49
and they make a peaberry. And that's just something that
8:53
happens during the growing process.
8:55
It's not because one being eight, its twin inside the
8:58
Cherry womb, I'm pretty sure that the being did not eat its
9:03
twin but now that you say God I'm just checking think about
9:07
that for a minute and yep. Okay got it.
9:10
So yeah P bar is 1 only we're going to get that Netflix deal
9:14
yet. Chris I swear we're gonna get
9:16
that Netflix deal eventually but that looks really talk about
9:19
this was yesterday. I know it should be more
9:21
accessible. Now, their stock is going down.
9:23
I know right there were desperate for Content.
9:27
Cheap content doesn't get cheaper than you and me buddy.
9:33
You know, I do this for free everybody.
9:36
There's anybody listening, I do this for free III pay
9:39
emotionally. That's definitely fair.
9:43
Okay, so back to the coffee cherry and the layers of the
9:47
coffee Cherry. I took us on a tangent my fault
9:50
ever. I love tangents the know that so
9:53
it started in the center and we're going to wrap up talking
9:55
about the center before we start actually at the outside.
9:58
So the center you get your peaberry forms one being its
10:01
kind of rounded and P. Very can be a bit of a soapbox
10:05
topic for me. Amongst my co-workers, you'll
10:07
hear them kind of laugh about it because sometimes customers will
10:10
say that they love peaberry coffees and the thing about that
10:14
is that there's actually no single unifying trait shared by
10:18
peaberry copies. It's a genetic.
10:20
Operation, that happens in all coffee.
10:23
And if I have a coffee from one farm, and I separate out its
10:29
peaberry coffee and I have a copy from another farm and I
10:32
separate out its Peter, a coffee.
10:35
One of them, might be really good and the other one might be
10:39
really terrible. You just don't know.
10:40
It's just luck of the draw. Whether the Peter, a law is
10:43
going to be better or worse than the rest of the law.
10:48
And so when someone says that they love peaberry coffee, It's
10:51
one of my pet peeves because you can't love P very coffee.
10:55
It's just a just, the kind of coffee that maybe you might
10:57
love, or maybe you don't, but there's no one unifying
11:00
characteristic of all peaberry coffees in the as far as how
11:04
they taste, that a person could grow attached to because there's
11:09
literally nothing unifying them, all other than the fact that
11:11
they're round. So maybe if you like, really
11:14
round things that's why you like peaberry copies.
11:17
But if you're like, oh, every Peter, a coffee, I've tasted, I
11:20
really enjoyed. It doesn't actually mean that
11:23
you love peaberry coffees because there are plenty of
11:25
Peabody copies up a world that you haven't tried that.
11:28
You won't like That's kind of interesting.
11:31
Lee true about coffee regions to.
11:34
Like, I tend to say, I like Sumatra coffees, but that's
11:37
really based on, like, my experience with the symmetric
11:40
obvious. I've had it doesn't mean to.
11:42
I don't mean to assume that I love every samachar coffee I've
11:45
ever had but I think what I'm hearing from you is because the
11:51
peaberry because that's single bean and a cherry is found
11:55
across all these different regions and all these different
11:58
varietals. You really can't say there's any
12:02
singular consistency to either flavor or style or anything
12:06
because they could be anything, you know, where I can say, hey,
12:10
Sumatra is known for these characteristics.
12:13
Yes, you know, that I could generally speaking apply.
12:16
I really can't do that to people peaberry because there's just,
12:20
they're taking coffee from the whole world.
12:23
Correct? Correct.
12:24
And now, I've put that information out into the world
12:27
in this format where I actually might reach more than like, Or
12:30
two people at a time, hearing me be frustrated by this so thank
12:34
you to anybody who actually listens and yes, you can make
12:37
fun of me for being bothered by people like P.
12:39
Very I'm designing a sticker right now that says fuck
12:43
peaberry and it'll be available at Coffee cycle in the near
12:48
future. I've had some great be very
12:51
coffees that I love so it's funny because my co-workers like
12:53
Cruz needs peaberry coffee. No, I don't, I don't hate people
12:57
re coffee. Just like, you can't love he
12:59
very coffee. I just like coffee and if it's
13:02
good, I like it, whether it's peaberry or not.
13:05
Anyway, that's my soapbox. Some people are for the day.
13:07
Coffee Cherry focused back on track.
13:10
So we started at the center but we're actually going to go back
13:12
and going to start on the outside.
13:14
Every fruit has an outside and it's usually the Skin.
13:18
So coffee cherries have a skin and so you can kind of like peel
13:21
open the skin and there's like some fruit inside, right?
13:24
Well, that's skin is the first part that we need to remove.
13:27
If we're going to be getting at the beans, you know, the only
13:32
method of processing copy that leaves.
13:34
The skin on is what we call Natural or dry processing
13:38
coffee. And even then, after the coffee
13:40
is fully dried in its skin. And fruit, we still will remove
13:44
the beam from that fruit. But the skin is the first part
13:48
and because the skin is removed during the majority of coffee
13:52
processing there. Are a couple places in the world
13:55
where the skin is used on its own.
13:58
So the skin can be dried and made into an herbal tea at the
14:03
same. And that t is called different
14:07
things. Depending on where you are in
14:08
the world. Here in the US, we usually hear
14:10
it referred to as cascara or cascara mccosker away.
14:14
Which means, I think Husk in Spanish just is referred to as
14:19
the dried cherry around. The dried dried skin of the
14:22
cherry and you can eat These cherries.
14:25
They're totally tasty. And, you know, you can just pop
14:27
them in your mouth, you dumb and spit out the beans and they're
14:30
pretty pretty yummy. The dried cos karate has some
14:35
interesting taste to it. Kind of tastes a little bit like
14:37
prunes. There's a lot of variation
14:40
depending on the coffee of course, but it has kind of a
14:43
light fruity taste. It does have some caffeine
14:46
caffeine analogs to it, so it will give you a little little
14:49
pep, but, you know, a lot of the time on the farms would Costco,
14:53
is sort of a Discard product, so sometimes Farm Workers will
14:57
drink it as sort of like a sun. Tea will steep it, and have it
15:00
as kind of like a nice refreshing beverage.
15:02
While they're out, working some hot fields and then on the farm
15:05
level, you know, if a farm can export the costra and sell it,
15:10
it's an excellent, additional Revenue stream.
15:12
Because what once was a waste product can be turned into an
15:16
actual consumable product by the number of things, get done with
15:19
costra call security, it gets infused into a lot of different
15:23
other things and I think, My favorite thing I've ever had
15:26
with costra was probably a Belgian beer brewed with cos
15:31
Kura I think from New Belgium brewery.
15:34
And that was, that was phenomenal, that's an
15:36
interesting flavor. It's, you know, it's kind of
15:38
sweet. Tart ish, not for everybody but
15:41
some people really love it. Yeah, so that's the skin.
15:45
So then we get on. Oh, and in Yemen where, you
15:47
know, coffee has been grown for almost as long as it's been
15:50
grown in Ethiopia or arguably just as long that same T cos
15:54
Sakura is referred to as cashier, which is spelled.
15:57
I think Q is our, I'm not an expert expert in any kind of
16:01
foreign language, huh? So my pronunciation on that it's
16:05
bad, please. Don't not call me back for
16:09
another copy smarter session. But yeah, so costra and most of
16:12
Latin America, and cashier in Yemen.
16:16
So, after you get past the skin, then you have kind of the meat
16:19
of the fruit, you know, than just the general fruit part and
16:22
then after you get past that, there's another layer.
16:24
They're called the mucilage and the mucilage surrounds, both
16:28
beans, and it's kind of like a sticky white substance.
16:33
It's a pretty sticky and it's kind of, like, consistency of
16:36
like Snot. You know, it's pretty gross and
16:39
the mucilage is what gets left on the beans when you're doing a
16:43
semi wash processing. When you're doing like a honey
16:46
processing, this is usually when you would leave mucilage on the
16:50
being and you can leave, you know, more or less mucilage and
16:54
you And leave some mucilage and some fruit and that denotes the
16:57
different colors of Honey processing.
17:01
So you can have a honey processing.
17:03
That has a lot of fruit left on now.
17:05
Be like a black honey or very little fruit left on.
17:08
That would be like a white or yellow.
17:09
Honey, you're about to ask me something.
17:12
I was going to say, you have a black honey process to Costa
17:15
Rica coffee at your shop right now.
17:17
I believe we do, I really love it.
17:21
So obviously it's a type of processing that Cannon Fact, the
17:24
final product. But by leaving that mucilage on
17:27
in that sort of semi washed process, does the mucilage
17:32
itself have extra flavor that gets somehow infused into the
17:36
Bean. Or is it, is it just the fact
17:39
that it was washed to a final Point?
17:41
Yeah. So we touched on this during one
17:43
of our coffee smarter sessions about processing.
17:46
Me know what's happening when we're drying.
17:48
The coffee is there's some fermentation going on.
17:50
There's microorganisms that are acting upon the be Dean and the
17:54
fruit around it and the mucilage being as sticky as it is, has a
17:59
high sugar content. And so microorganisms like to
18:03
eat and, you know, enjoy the sugar content of the mucilage as
18:08
well as of the, the part of the fruit that gets left on.
18:12
And so that microorganism population is what's affecting,
18:15
largely affecting the flavor of the bean also because there's
18:19
more substance around the being, it might take longer to dry.
18:24
I and so the length of drying time can also impact, what
18:28
microorganism, populations are existing and what effective able
18:32
to have during the drying process from that black honey
18:36
is, you know, it's a great coffee when I first was roasting
18:41
it and tasting it, I thought it was, you know, just this
18:44
beautifully balanced, chocolatey nutty coffee with hints of
18:47
fruit. And now as we've been roasting,
18:49
it longer and longer and we've really gotten that roast profile
18:52
down. Once we got it dialed in, it
18:54
really drinks a lot. Like a natural has a little bit
18:57
less fruit than a natural, but it's very creamy and very fruit
19:00
forward and we do, you know, tweak the roast to make sure
19:03
we're not highlighting that too much, but it it's a surprisingly
19:06
fruity coffee. For one, that's not naturally
19:08
processed. And that makes a lot of sense
19:11
because a black honey has all of the mucilage and even a little
19:15
bit of the fruit left on. And sometimes we even see a
19:18
cherry on one of those beans. Still, after the drying phase,
19:22
the honey machine did. Move the full Cherry from some
19:25
of the beans, and so those kind of burn off in the roasting.
19:30
So after the mucilage, there's another layer and this layer
19:33
surrounds each being individually and it's what we
19:35
call the parchment. So when a coffee is done being
19:39
dried at the farm, usually rather the processing plants
19:43
usually stored for little while and in parchment because there's
19:46
one more layer of processing that has to be done.
19:48
It's called dry milling. And the parchment is like kind
19:51
of like a thick paper consistency.
19:54
And it surrounds each being and so you can kind of you know,
19:57
just peel it off with your fingers, but a machine just kind
20:00
of rubs it off with you know some rubber or something kind of
20:03
just grips it and tears it right off but the parchment does help.
20:06
Preserve the, the coffee freshness a little bit longer
20:10
than storing it fully milled like we get it here in the US.
20:14
And then, there's yet another layer because we're not done.
20:17
We're not at 12 yet though. Ryan.
20:19
We're not at 12. What are we at?
20:22
We have the outer layer. We have like the proof the skin.
20:27
Kind of like the fruit, the pulp?
20:29
Yep. The mucilage and now the
20:31
parchment parchment perfect. Now we're at Silver skin.
20:35
So the silver skin is like a thin also kind of papery but
20:39
very thin and like like delicate kind of gossamer layer that's
20:43
left on the being itself and most of the time, the dry
20:47
Milling will have removed a lot of the silver skin but you'll
20:50
always See a little bit of the silver skin because it gets
20:53
stuck in the seam of the being you know, that flat side of the
20:57
bean, has that little line down the side where where those seeds
21:00
are kind of gripping onto a little bit of that silver skin.
21:03
And so when you roast the coffee and Coffee Bean expands that
21:07
silver skin gets exposed a little bit more, little bit that
21:11
gets left gets exposed and because it's so thin and light,
21:14
it gets you know pretty destroyed by The Heat Of The
21:17
Roasting and tends to kind of flake off and it creates this
21:21
It's not a she but it's this light flaky substance that
21:25
flakes off in the in the roasting and the roasting
21:28
machines. Have Chambers to catch that and
21:32
that becomes what we call chaff, this sort of a byproduct of
21:36
roasting and it's it's very light and it's very flammable.
21:40
So it's possible if you don't clean out the chaff in your
21:43
roaster regularly enough. Or if you're roasting a lot of
21:46
copies that have a lot of silver skin left on them or you know,
21:50
are more prevalent. That sort of thing.
21:52
It's possible that you can set your roaster on fire, by letting
21:57
that schaaf ignite and that has happened to a roasting friend of
21:59
mine, you know, luckily no, really major consequences in any
22:04
way, but we still got to laugh at him about it.
22:09
It's like the the Lynch because the lint screen on a dryer like
22:13
a clothes dryer correctly. Exactly.
22:15
That concept. Okay, so outer skin, fruit pulp.
22:21
With parchment silver skin. Now what just get me a sledge
22:25
but we'll give you a pass mucilage.
22:29
Yeah yeah. Usually I just feel like sounds
22:31
like it's some sort of fiber that I mean eat for breakfast.
22:34
It doesn't sound. Great.
22:35
Doesn't sound right? I agree.
22:37
Okay. Outer skin, pulp fruit, mucilage
22:40
parchment. Silver skin.
22:43
Bean seed. Yeah, the bean is a seed.
22:47
I don't know why they call it a bean, but it's a seed.
22:50
That wasn't one of the questions I had actually.
22:52
Because obviously a bean is a thing.
22:55
It's a legume. It's a different type of
22:57
vegetable their product. Not a vegetable, the legume.
23:01
I'm assuming. It's just because it looks
23:03
similar to like a black bean or Lima Bean or something.
23:07
I really don't know. I really don't know.
23:09
You can edit me saying, I don't know out of the podcast, if you
23:12
want, you know. Because supposed to be, I'm
23:14
going to edit it in more. I'm going to copy and paste it
23:18
throughout every other cop. It's murder episodes.
23:21
Just recording me saying that. I like it.
23:24
Yeah. And then I'm going to remix it
23:26
and I'm gonna drop it on Spotify and that's what that's what the
23:29
show will become known for. Not for all of the important
23:33
education that we've put out into the world, like it.
23:37
Very cool. Well, is there anything besides
23:40
anything else that we? You know, we started with the
23:42
being, then we went out to the outside.
23:44
We worked our way back to the being there, anything else about
23:48
this Cherry that we should know? I think we covered a pretty good
23:52
coffee. Bean coffee cherries are good to
23:54
eat P. Berries are you know A variation
23:57
happens to all coffees and if you get just a random bag of
24:00
coffee, chances are if you kind of pick through it you'll find
24:02
some round or beans that are actually P varies.
24:05
You can take the Cherry skin and dry it to make a tea.
24:09
It's called costra or cashier and Ryan thinks mucilage is
24:14
gross and he's not wrong. So yeah, I think that covers it
24:17
say that. I like fiber, we all like to
24:19
have a good healthy breakfast. Fist.
24:21
We do have a few extra minutes though and I wanted to every
24:26
season. I try to learn a little bit more
24:27
about you or at least share a little bit more about you with
24:31
our audience. So, I've got a couple of you
24:34
sure rapid-fire questions. Yep.
24:37
A couple of rapid-fire questions that I made note of just, in
24:39
case we had extra time with this question.
24:42
So you just just answer, don't think about it.
24:46
Okay, makes sense. Okay ready.
24:49
Brewed coffee or espresso brood? Hot coffee or cold, haha.
24:57
Latte cappuccino macchiato or Americano cappuccino.
25:02
Single origin or blend single origin.
25:05
Favorite, former employee who has appeared me?
25:12
You're still your own employee? I thought for sure I was going
25:15
to get you with at least one of those.
25:18
Chris, thank you so much for coming back for season 5.
25:21
I know it's been a process and you've been with us, the whole
25:24
way through you are still my coffee Sensei.
25:27
I just really appreciate your knowledge and your willingness
25:30
to share it with the people. I'm just grateful.
25:32
You still have me on here, after you have such other great coffee
25:35
experts on here. It's like you had some pretty
25:38
amazing people. You had serious Imran, you've
25:40
got Jay ruskie, that's some some pretty, pretty awesome coffee
25:43
experts. So thank you for continuing to
25:45
invite me back as my expertise way.
25:49
Well, we'll see how things go. I've got some great new coffee
25:52
smarter. Guess this year, the team from
25:55
most your coffee. The award-winning most your
25:57
coffee team, Ryan, Sullivan, and Nick, Brody are going to be on
26:01
the show this season. And giving us some information
26:03
as well. So I'm excited about that.
26:06
But I will, I will never turn my back on my original.
26:09
OG coffee Sensei, Chris. Well, I'll tell you, if you get,
26:13
if you get Nick talking about coffee, you know, you just do
26:16
what you can to just be silent and let him keep going.
26:19
Because that guy is incredible. And Ryan is also really, really
26:25
incredibly knowledgeable and I'm just a great big coffee guys.
26:29
So yeah, excited to hear what they have to contribute.
26:31
Usha. To recap Hospitality nightmares
26:41
are a real thing. I've never mentioned one to a
26:44
fellow current or former server bartender or Barista and not
26:48
been met with in. I feel you chuckle working in
26:52
the service industry can be intense and I don't know that it
26:55
is really possible to process all of the interactions in a
26:59
timely manner. The point being be nice to the
27:02
Baristas. Peaberry coffees or rather
27:07
peaberry beans are the beans that grow inside of the Cherry
27:11
all by themselves. Normally a coffee Cherry has two
27:14
seeds or beans that push against each other as they grow creating
27:19
a flat side when a beam develops without its fellow seed.
27:23
There's nothing for it to push against no pressure means, no
27:26
flat side. And the Cherry is produced and
27:29
oval-shaped, Coffee Bean or a peaberry.
27:32
Roughly five plus percent of all coffee beans, develop as P
27:37
berries and they can develop in any varietal of coffee in any
27:40
region, which means there are no consistent traits, they could be
27:45
good. They could be bad.
27:47
They'll be a variation of whatever larger batch of coffee.
27:51
They are a part of the coffee. Cherry is much more complex than
27:55
just fruit and bean. There are multiple layers from
27:59
the outside in, there's the skin, the fruit, the muesli, H,
28:03
which is a sticky, white substance, the parchment and
28:06
silver skin which are multiple layers of a paper husk that
28:09
attached to the bean, how many of these outer layers are
28:13
removed? And when will depend on the
28:15
method of processing the variations on the process will
28:19
either a doorstop fermentation leading to different
28:22
fermentation levels. And ultimately impact the flavor
28:25
of the coffee that gets roasted by people like Chris and drunk
28:29
by people like me and you If you want to learn more about that
28:33
and see some follow up on other topics that came up in today's
28:36
show, like cascara tea, and what chafe is had to roast
28:40
westcoast.com to read the latest post or subscribe to the
28:44
newsletter, then I can send you this show and all of that bonus
28:47
content in an email each week. If you want to see what coffees
28:52
Chris is serving at Coffee cycle, had to Coffee cycle
28:56
roasting.com or follow them on Instagram at Coffee cycle.
29:00
Roasting Chris will be back next week for another coffee smarter
29:04
episode about cleaning, your coffee equipment at home,
29:08
including the Brewer, the cup, and the grinder.
29:11
And I'm planning another round of Rapid Fire questions, just
29:14
for him. Later this season series simran
29:17
Khalsa of lofty, coffee and Jared.
29:19
Hales of Hosea coffee Source will also be back to help us.
29:22
Get coffee smarter and they're going to be joined by Ryan
29:25
Sullivan. The Roasting director of the
29:27
award-winning moisture. Coffee Company later.
29:30
This week, I'll drop the second interview of the season with
29:33
Eric and Carol Blanche a of talking Crow Roasters based out
29:36
of Northern Washington, talking curl focuses, primarily on decaf
29:40
coffee. And if you missed it, go back
29:43
and listen to the first episode of season 5 featuring the
29:46
interview with Kenny Fletcher of paper tiger Coffee, Roasters in
29:50
Vancouver, Washington. It was a moving interview.
29:53
Both for his story and to hear how passionate he is about his
29:57
work teaching coffee and coffee roasting to people with various
30:00
hearing or visual abilities. You can find that episode where
30:05
ever you, listen to the show that seems obvious but you can
30:09
also stream it at roast. Westcoast.com where you can,
30:13
also check out the new column, the bean Journal, which will
30:16
detail what and where I'm drinking coffee.
30:19
Thank you for checking it out. And thank you for listening to
30:22
the show today. I also want to thank the roast
30:25
industry Partners ignite Coffee Company.
30:28
Most your coffee company steady-state coffee, roasting
30:31
coffee cycle, roasting Camp Coffee Company.
30:34
First light, whiskey, zoom bar coffee and tea and Cafe litter.
30:39
If you want to be a guest on this show or meet me for a cup
30:42
of coffee, I'll be at Cafe, Le tear in Solana Beach, California
30:45
with the microphone set up. This Wednesday May the fourth
30:49
from 9 to 11. I'd love to hear your coffee
30:52
story and share a cup of coffee with you cafe.
30:56
Litter is on the 101 Highway in Solana Beach.
31:00
This episode of the roast West Coast coffee podcast is was has
31:06
been written produced and recorded by meet Ryan Walt.
31:09
I hope this show is found you happy healthy and with at least
31:13
enough sanity and coffee to make it through the day and please
31:17
always tip your Baristas and be sure to drink good coffee.
31:52
Hey there, if you liked this episode of the roast West Coast
31:54
coffee podcast, and you want more and more coffee content,
31:59
please consider buying a cup of coffee.
32:01
By signing up for a paid subscription to the roast West
32:04
Coast newsletter. You can get a 50% off monthly
32:08
subscription until May 5th. That's 50% until 55 with enough
32:14
subscribers. I'll be able to focus on
32:16
creating coffee content for you all day every day, just head to
32:20
roast West. Dot-com to subscribe.
32:24
Thanks for listening, thanks for subscribing.
32:26
Thanks for drinking, good coffee, everyone.
32:28
I like beer. Hey everyone.
32:31
If you like the roast West Coast coffee podcast, you might also
32:34
appreciate the, I like beer the podcast.
32:37
Listening to these guys is like being a fly on the wall of the
32:40
pub with a few of your favorite mates.
32:41
Having a pint these professional beer appreciators, have plenty
32:45
of stories to share on everything from the mating
32:47
habits of penguins to there behind the scenes Brewery Isis.
32:52
Check out the, I like beer the podcast where ever, you are
32:55
listening to this show about coffee or head.
32:57
To I like beer, the podcast.com And we're out.