Latest / Coffee People Podcast / Roast! - Breanna Briggs, Leap Coffee

Transcript

Roast! - Breanna Briggs, Leap Coffee · Coffee People Podcast

0:11
Hey everyone, welcome back to the roast West Coast podcast
0:14
before we get started. Today.
0:15
I want to shout out. Ironsmith coffee company in
0:18
Encinitas, California. They're one of the great
0:20
sponsors of this show and you can check out all of their
0:22
coffee subscription options at ironsmith coffee.com.
0:26
All right, hang on. I need to pour myself a cup of
0:28
coffee today. It is the middle of December and
0:35
the mornings are cold even here in Southern California.
0:38
And we're in the middle of this huge surge in the pandemic.
0:41
Drinking coffee in the mornings. As one of the few things that
0:43
feels normal to me like the old normal.
0:47
Not pandemic, normal, just normal.
0:50
So I've been taking time to savor this cup of Costa Rica
0:54
made with beans roasted by my featured guest on today's show
0:57
Bree Briggs. Bree is the head roaster.
1:00
And essentially, the all coffee everything at leap coffee and
1:03
Carlsbad California in our conversation.
1:06
We discussed the role of women in the coffee industry and how
1:09
important it is to be represented.
1:10
We also chat about how leap coffee came to be and how
1:13
they've adapted to the impacts of the coronavirus.
1:15
If you're in Southern California, you are.
1:18
Well, aware that we are in the middle of another long-term.
1:21
Stay-at-home closure order that has restricted.
1:24
The ability of coffee shops, like leap and most Hospitality
1:27
businesses to Open for anything, except for take out.
1:31
The New Order is part of an effort to limit interactions and
1:34
by extension slow, the spread of covid-19 as the beds in our
1:37
hospital. I see use fill up in Brandeis
1:39
conversation. She talks a little bit about
1:41
being open for their customers to come into the shop, which has
1:44
been a welcome change, their a small Cafe, and having those
1:47
relationships with their guests is a key component of the
1:50
services that they offer. But know that this chat was
1:52
recorded before the most recent closure order and leap, like so
1:56
many others have been restricted to take away order.
1:58
Azure delivery from online sales.
2:00
The pandemic is hit the service industry incredibly hard.
2:03
If you're out there and you're thinking about holiday gifts
2:05
this year. I strongly encourage you to
2:07
think about what small businesses, what coffee shops,
2:10
what cafes make your neighborhood, feel like home.
2:13
And if you're in a position where you're giving out holiday
2:15
gifts this year, consider sharing the efforts of those
2:17
local spots that enhance your neighborhoods with those you
2:20
love. No one wants to be closed but by
2:23
sacrificing their livelihood these businesses are truly
2:26
putting the safety and health of their communities of Of their
2:29
business and that is true Hospitality.
2:31
So swap, the candy canes in the stocking for a gift card, to
2:34
your favorite coffee shop, or ship a bag of beans, to a
2:37
friend, a favorite on a sister. Someone you may not get to see
2:40
this year and then drink it together over a video chat.
2:43
I for one love a gift, I can drink in a coffee mug, but also
2:47
consider giving branded store merchandise or a subscription
2:50
for coffee. It'll be the gift that keeps on
2:52
giving if you want to support today's guest Breeze, Roastery,
2:55
head to www.leadpages.net coffee.
2:58
Bye. And today is the day to order
3:00
because for this week, only each bag of coffee purchased at leap,
3:03
dot coffee. Customers will be entered into a
3:05
drawing to win a free V60 pour over set and a bag of their
3:09
sugar and spice holiday blend which is only available for a
3:12
limited time. You can order coffee for pickup
3:14
or delivery online at www.ppsd.com Coffee.
3:19
They'll announce the winner on Monday.
3:20
December 21st. This show is coming out on a
3:23
Tuesday, which is also great for you because every Tuesday leap
3:26
runs a BOGO offer, you can use the promo.
3:28
Code Tuesday, that's all capital letters and you'll get 25% off
3:33
your second bag of bleep Coffee. Plus.
3:34
They're offering free shipping on orders over $25, and now it's
3:39
time to pour myself. Another cup of coffee and the
3:41
show, Welcome Brianna to the roast West Coast podcast.
3:47
It's great to meet you this morning.
3:49
Great to ears on Ryan. Thank you so much for having me
3:52
on. I see you have a cup of coffee.
3:54
What are you drinking today? This is leaps Ethiopia.
3:58
We Mo. It's been organic natural, super
4:02
sweet and fruity up some like citrus acidity in there.
4:06
It's one of my favorites right now.
4:10
I'm at work right now, obviously, so it's you drink.
4:12
What we have on hand. I actually saw that you guys
4:15
have a house blend called, cheers, which I didn't know.
4:19
But I also host a cheers North County podcast, right?
4:22
Here's column. So I feel like I'm going to have
4:25
to negotiate with you, to get my face on the bag or something.
4:29
We might have to work on that or at very least send you a
4:32
complimentary, but that's alright.
4:35
I'm happy to pay for coffee these days.
4:37
I think it's a good use of my finances.
4:40
I wanted to get started with your the director of coffee at
4:43
leap. Yes.
4:44
What does that mean? Exactly.
4:46
And what is kind of the chain of events that brought you to LEAP,
4:49
so, director of coffees, kind of the fancy title of it.
4:52
It technically think my official title is roaster, but I do, I do
4:58
everything copy related. So I scout out new samples.
5:02
I get samples from a lot of the green or importers that we work
5:05
with. I do all the sample, roasting
5:06
the tasting, I decide we want to buy, then once it comes in, then
5:12
I do all the roasting and the testing and finalizing a flavor
5:15
notes. And then also all of the
5:17
production roasting falls into my hands to.
5:19
So pretty much anything back of house, coffee related.
5:23
My hands are always in it and then, you know, makes you making
5:26
sure, the Baristas get dialed in on how to tell people about the
5:30
coffee, how to describe it. Make sure they can sell it.
5:32
Well, make sure they can dial it in on the bar and serve it to
5:36
our taste profiles accordingly every time.
5:38
So yeah, basically, everything caffeine is mine, Barb manager
5:44
likes to affectionately. Call me the coffee whisperer.
5:47
That's it's a lot of moving Parts.
5:49
It is definitely. One thing.
5:50
I've been just so surprised at having these.
5:52
Conversations with coffee roasters is how much education
5:55
goes into the job as a general manager myself.
5:59
I understand that. But I guess I just didn't apply
6:01
it to that kind of role as coffee roaster.
6:03
But it's really so much more about educating not only your
6:05
staff, who is serving it that I understand.
6:08
But also, the customers who are are getting it, so they know
6:10
what they're drinking and how to make it at home.
6:13
Since you give up, kind of a little bit of control at the end
6:15
of that process. Yeah, definitely.
6:17
What about leap? Like?
6:18
How did leap start? What's kind of your origin
6:21
story? I was actually looking on.
6:22
Mine and other than, like, your reviews, which are great.
6:25
I didn't really find a lot of information, scuse me a lot of
6:28
information on the background. So leave. 2016.
6:34
So we're four and a half years old about our owner, Brandi,
6:39
Brandi cut. First her husband James.
6:41
If this was his Grand idea, they were both in commercial real
6:45
estate back in the day and he just had a real fondness and
6:49
love and passion for coffee and coffee shops, and the way coffee
6:53
brings people together. So this was when it gets its
6:56
name because he took a complete leap of faith and jumped out of
7:00
what he knew or into something completely unknown.
7:03
Just because he loved it and wanted to share it with other
7:05
people. So he gets the unfortunately
7:07
passed away a couple years ago after we opened, but Brandi has
7:11
carried on his vision. So very well and I think
7:14
everyone who's a part of the league team shares that same
7:17
passion for coffee and people and sharing it with the world.
7:21
And, you know, so much of coffee while there is an incredibly
7:25
growing specialty, Coffee Culture and community.
7:27
That is amazing. I think there's still so much,
7:30
that's corporate. You know, most people just go to
7:32
Bucks or peace or whatever, the big change places are, and the
7:36
Art of coffee itself. I think is lost in a lot of
7:39
that, commercialization. And so, that's what we aim for
7:42
here is to bring It All Back to Basics.
7:44
Just enjoy a really good cup of coffee, shared by people that
7:49
love it in order to encourage more, love property itself and
7:53
then the relationships that it builds with people.
7:56
So we're all very, very fond of coffee here.
8:00
There's, there's not, we're not necessarily all My previous copy
8:03
background. We have some Reese's who had
8:05
never done coffee before when they came here, but I think they
8:08
all embrace it really well. And that's kind of kind of how
8:12
we started. Kind of, we're very small that
8:16
we're doing, what we can to grow.
8:17
And obviously, mostly just stay afloat during this weird crazy
8:20
season right now, but we are so appreciative of all of the
8:25
regulars that we've still seen during this whole covid time.
8:29
And not work. And I'm just very Thankful to be
8:33
here, you mentioned Starbucks. So I have to ask this because of
8:39
Starbucks D. Is it required by your customers
8:42
to sell some sort of pumpkin spice during the holiday season?
8:45
Yes, we do have pumpkins. Okay, but we've actually worked
8:49
very hard on our recipe over the last couple of years, to dial
8:52
it, and make it as much pumpkin and spice, and not like sweet
8:57
and sticky and all that, that you expect from some of those
9:00
other places, but that's kind of how That's how all of our
9:03
flavors. Go.
9:04
Obviously, the number one thing for us is copy and we just want
9:08
everything else to compliment it.
9:09
So we use really simple ingredients in all of our
9:12
house-made, stirrups for everything, observe all the
9:14
time. But like with those really fun
9:17
seasonal. Things like pumpkin spice or
9:19
like your peppermint mocha during the holidays, Frank keep
9:22
it simple and make sure it complements and goes with it and
9:24
still shares the copy aspect itself and not just that like
9:29
sweeter on thing, you know. Yeah, you want the essence of
9:32
coffee, still. Only come through and you had
9:33
mentioned Back to Basics which is in big bold letters on your
9:36
website. How does that kind of that
9:38
theory or that mission statement applied to the beans themselves
9:42
and kind of what you're doing? When you're sourcing your beans.
9:44
I mean, have you been able to take those sort of origin trips
9:47
or how do you apply that kind of theory to what you're doing in
9:51
the Roasterie itself? Yeah, partially we on the one.
9:55
Do keep a copy line up, pretty simple.
9:58
We usually only have about eight different copies that we offer
10:01
at a time, do a couple Blends. So we have our espresso, which
10:05
is our sweet cheeks, probably one of our more popular copies
10:08
and our tears and then we have a cold brew blend right now as
10:11
well. And then I usually have at least
10:13
three to four rotating single origin offerings, but not much
10:18
more than that. I know some places have tons and
10:20
tons and tons of options and for property nerds like me, that's
10:23
awesome because it gives me a chance to try.
10:25
Bye. But I think for other customers
10:28
like more to the ones that we're appealing to, I think people get
10:31
a little bit more basic and simple and just having a few
10:33
things for them to choose from is a little easier for them.
10:36
We also do all of our roaster medium roast, nothing.
10:40
Super super dark because we like to highlight the original flavor
10:45
characteristics of the beans that we buy.
10:47
So, for example, like the OPI, I'm drinking they tend to be
10:50
super fruity. There's some like strawberry
10:53
notes in here that if I roast it, too dark, I Notice sometimes
10:57
it one roast I do. And slightly hotter than the one
11:00
previous, and I taste them next to each other.
11:02
It doesn't have quite as much fruit as it did in the previous
11:04
grossed. So trying to aim, for those same
11:08
consistent notes. Every time to is really
11:10
important. Well, you mentioned our
11:12
strawberry just now and I think that's something that people are
11:15
always surprised by is just the color wheel of flavors.
11:18
So to speak. I mean, there's that flavor
11:20
wheel and I was showing that to my wife and just you start
11:22
getting into some of those specifics, whether they're
11:24
fruity or Or C or nutty. And then breaking them down even
11:27
further. And I think if you grow up, just
11:29
like getting a cup of coffee at the diner, or at a Starbucks.
11:32
You might not realize how much is really there for you to
11:36
appreciate in your cup of coffee.
11:37
And so, when you say, you're roasting them all medium.
11:40
So you can taste that. I think that's a way for people
11:43
to start learning more about what they're drinking.
11:45
I guess. Absolutely.
11:47
Absolutely. I mean, that's that's why I And
11:50
the coffee is in the first place.
11:51
I actually started working at Starbucks while I was in
11:54
college. And, you know, obviously, most
11:57
of what I did was just the quick-paced production on the
12:00
bar, but my manager was really good about making sure that her
12:04
stack was educated on every single copy that we had, so that
12:08
we could tell customers about the flavor notes.
12:11
And with most of them, obviously.
12:12
It's they're really dark. It's a little hard to tell, but
12:15
it got me fascinated in how coffee could be so much more
12:19
than just that. That quick thing that you need
12:21
in the morning to get through the day.
12:22
So that's kind of eventually why I sought out bleep because I
12:26
wanted more of that knowledge and education about coffee
12:30
itself and being Origins and how to share that with other people
12:35
and not, you know, keep it as just that simple.
12:38
So if morning caffeine thing, I mean it's easy to make fun of
12:41
Starbucks because they're like the Yankees of coffee.
12:44
Like they've been around forever.
12:45
They obviously like have like a skill set that they do and a
12:49
market that they Appeal to but they are also act as kind of a
12:52
feeder program for people like you who gets to get their start
12:55
there and learn a lot and then move on into a more craft based
12:58
system. Yeah, so I can't fault them for
13:00
that. This next question is it's got a
13:03
big. So I want to warn you.
13:04
It's got a lot of moving Parts. Okay, that's kind of something.
13:06
We emailed a little bit about, but when people think of, like
13:10
stereotypically of who a coffee roaster is, I think they
13:12
generally conjure up. Probably someone who looks a
13:14
little bit like me, like, in a flannel shirt with a beard, you
13:17
know, maybe if they're like in a fancy place.
13:19
Or wearing a leather apron or something.
13:22
But, at least I think you mentioned, you have an all-woman
13:24
team and I'm wondering how does that affect kind of the the
13:28
business as a whole? Does it matter that it's an
13:31
all-women team and then kind of a little bit about what you
13:33
feel, the growing role of women in the industry is.
13:36
And if you feel that women are represented well in the coffee
13:39
industry. Yeah, I think that's a really
13:41
great question. So, Lee is currently, all female
13:44
staff. Obviously, green is the owner
13:47
Maddie is our manager. I'm The Roaster and And everyone
13:50
else, underneath us. Our Pet Shop is a woman.
13:53
We did not intentionally end up this way necessarily.
13:56
We've had quite a few guys that have worked here at least,
13:59
definitely in the time that I've been here, but none of them have
14:02
quite most of them have been amazing but there's just always
14:05
been like a season that then they decided to leave or
14:07
sometimes. They weren't a good fit.
14:09
Those just kind of naturally. This is just happened and we
14:13
joke that now we didn't mean to hire all women, but when the
14:15
women are the only ones that show up for their interviews, of
14:18
course, we're only gone. So, we really appreciate the way
14:25
that it transformed our company culture.
14:27
I think it on our customer service side of things.
14:30
It brings a lot of warmth. We like affectionately call our
14:34
space, some somewhat cozy, it's very homey.
14:37
And I think having a woman team that's, you know, kind of
14:41
naturally more nurturing in a lot of ways.
14:43
I think that helps to encourage that atmosphere and we love that
14:47
and then for me as a Women in the Roasterie.
14:51
I feel pretty unusual. I mean, I do know several other
14:54
female Roasters, but it certainly seems like a lot of
14:58
the top dogs that many other coffee shops that I know of,
15:01
most of them are men. So that's pretty exciting for me
15:06
to kind of feel like I'm in a not necessarily groundbreaking
15:10
position, but it's cool to increase the representation in
15:14
that way. And I don't really think there's
15:16
anything about this world that needs to be.
15:19
Now, I will say that, especially for me as a relatively smaller
15:23
woman, sometimes moving, the coffee bags as well difficult.
15:27
And I need some help because most of them were a like a
15:29
hundred and fifty pounds. So they're like the same size as
15:33
me or more. So, that's a little challenging.
15:37
But otherwise, I love it. It's really cool to get
15:41
connected with women in my position at other shops and to
15:44
build relationships between them to kind of encourage increased.
15:49
Plantation, it makes me more excited as I continue to grow in
15:53
my career to and have more opportunities to be educated and
15:57
trained in more professional aspect.
16:00
I think that's also really cool. And it is amazing that there is
16:03
still that opportunity. Is there like a group of like
16:06
women coffee professionals. Like the in beer?
16:09
There's the pink boots society, which get together and
16:11
collaborate and provide support for each other.
16:13
Is there something like that in coffee?
16:15
There? Is it's called.
16:17
She's The Roaster and it's somewhat.
16:19
What Instagram hashtag and want to follow along with that.
16:23
But there are usually I feel like, at different, coffee
16:27
events, like Expo or some of the competition's think they will
16:32
often gather together, you know, I have conversations and support
16:37
each other in that respect to. So there's they're definitely
16:41
there. I will say, I'm not incredibly
16:44
well-connected too much outside of our local bubble, but that's,
16:48
that's a goal. This show will be right back
16:52
with the rest of my conversation with Bree Briggs of leap coffee.
16:56
But first, a quick word from our sponsor.
16:58
Ironsmith coffee. One of North County San Diego's
17:01
Premier Coffee Roasters on their recently revamped website.
17:04
Ironsmith coffee.com. You can explore their roast
17:07
collections by style or even Brew method order.
17:10
Just once or start a subscription and get discounted
17:13
pricing, ironsmith coffee, always consistent, always great,
17:17
always free shipping, all of the details on ironsmith coffee,
17:20
too. And since you're already online
17:23
buying coffee, be sure to subscribe to the roast West
17:26
Coast newsletter. Enter your e-mail at roast
17:28
westcoast.com for the free content where I provide show
17:31
updates Recaps and a lot more for every paid subscriber to the
17:34
newsletter this month. I'll be buying coffee for local
17:37
health care workers, who are putting in the work day after
17:39
day to keep us safe from covid-19.
17:41
And now, back to the show. Well, it sounds like from
17:46
earlier on, you have a lot on your plate right now just on a
17:50
daily basis. Yeah, it kind of.
17:55
I died. When I was the assistant
17:56
roaster. I don't honestly think I knew
17:59
that this was all that was part of the job, like my training
18:03
under, my predecessor was wonderful, but he ended up
18:09
leaving unexpectedly and it was before I knew it was going to
18:13
happen. So I just a bunch of it kind of
18:15
got thrown onto my plate, and I was like, well, I'll figure this
18:17
all out as I go and that's obviously been challenging, but
18:21
also exciting and I don't think I've ever had.
18:24
I've never had a job that I have loved as much as what I have
18:28
right now. That's always great to hear.
18:29
I think you never really prepared for all the things.
18:33
You know, I think it's something and hospitality and particular
18:36
That's Unique. Where, if you're in the role
18:39
that you're in, or in a management role, there's so much
18:41
more that you're responsible for than just your job description.
18:45
And you're also a role model for the people that you work with.
18:48
And and so there's just I think customers in general, don't
18:51
realize that maybe someday is the manager is cleaning
18:53
bathrooms. Or maybe someday there will
18:55
think coffee or they're fixing something that broke.
18:59
I know I've certainly had enough days where people were trying to
19:02
find me and I was on the roof like fixing an air conditioning
19:04
unit or something. Wow, especially with what you do
19:07
because there's a manufacturing component, you know, to roasting
19:10
where you're working with machinery.
19:12
And so there's probably a lot a little tinkering things that I
19:14
would imagine you have to do. Yeah.
19:16
Definitely. We haven't touched on it yet
19:19
really but it's impacted. Everybody.
19:21
Obviously is this freaking coronavirus, which is we're
19:24
going away. Excuse my language.
19:28
That's how my mother would say. That's not how I say it.
19:31
How did the initial wave of covid impact you guys?
19:34
I mean and how have you adapted and changed over the last six
19:37
months or so, you know, we're there any things that you didn't
19:40
expect or that were surprising about the way customers reacted
19:44
or you guys did in the business. Yeah.
19:46
It was certainly a lot more. Initially, you know, those first
19:51
couple of weeks. Once it happened our foot
19:53
traffic went down incredibly low, and we still over the last
19:58
six months. We still have not quite gotten
20:00
back to our normal numbers. And I think that's just, that's
20:03
to be expected. But we did.
20:05
We closed our doors for about three weeks at the beginning,
20:08
just so you could kind of regroup and figure out what's
20:11
the best way to do this. How many people can we afford to
20:14
keep? How many hours can we afford to
20:16
stay open? And Through all that.
20:18
I mean, I've been roasting coffee with the entire time.
20:21
We have definitely seen our online sales increase
20:25
significantly. We I think I used to send coffee
20:30
that someone had order online, maybe twice a week.
20:34
If I was lucky and there have been a nice wife sent like 50
20:38
bags because so many more people have ordered coffee and that's
20:42
really really cool. We've seen some of that drop
20:45
since our Cafe traffic has picked up.
20:48
Naturally that makes sense because a lot of those people
20:50
who weren't coming in or not coming back in, but the online
20:54
sales are still much higher than they were, which is really cool
20:56
for us. As far as half a traffic, a
21:00
down. Like I said, still low or lower,
21:04
but the facts that we cannot have dine in.
21:06
Again has certainly helped a ton because we get a lot of
21:10
customers who come in, and they work from home here and so they
21:15
can still do that. And I think once that dining
21:18
Restriction was lifted a little bit.
21:19
That's helped increase our numbers and down a lot.
21:22
Are you worried about those restrictions being put back in
21:26
place over the winter? Yes.
21:28
Definitely. We certainly worried about how
21:31
that will continue to impact how business goes.
21:35
I do think that there are enough people who will still come in,
21:40
even if they can't stay because we do have a really, really
21:44
faithful group of customers that we see just about every day and
21:48
For at least several times a week and that has made this
21:51
whole thing worthwhile, you know, to see those familiar
21:54
faces and get to joke about. You know, how we can only sort
21:57
of see that because they had masks on Earth stuff like that.
21:59
But I think it makes it easier to keep going to have some, some
22:05
of that stability. Yeah.
22:06
There's a real Community around coffee that makes it hard to
22:10
give up. I think that's the thing I
22:11
missed most about this whole period isn't so much.
22:15
I love the coffee and I love, you know, the be beer or food if
22:19
I'm out but you get to know customers or employees as a
22:23
customer and you get to know other customers to, you know,
22:25
you get because you might have the same schedule when you start
22:28
running into the same people over and over, and coffee shops,
22:31
are really, kind of a, there's still a community place where
22:34
it's less odd to say, hello to somebody.
22:36
You don't know. I think exactly where, like, if
22:39
I were in the library, I would never go and just randomly say
22:42
hello to somebody. But at a coffee shop, I might,
22:43
if I see their reading a book, I like your something.
22:46
Yeah. Definitely, we have Number of
22:48
community tables that has Wheel of that Community aspect, that
22:53
we've always encouraged people to sit next to their neighbor
22:57
and talk to someone. They don't know.
22:58
And it's kind of been tough not to really have that option
23:02
available right now with the distancing between seating, but
23:06
it is definitely still cool to see that some of those
23:08
relationships still exist is to work around and still
23:13
communicates despite the distance.
23:15
We have too few so I don't want to start.
23:18
Any drama, but do you know that there's also a leap coffee and
23:21
Oklahoma City is yeah, one of the coffee importers that we
23:27
worked with. As several times accidentally
23:29
sent their samples that I don't know if ever talk to them.
23:34
I haven't have you. I've been there, I didn't want
23:39
to, I didn't know if there was some sort of like under, you
23:41
know, under ground, coffee rumbling going on between the
23:44
two of you are. No, I don't think he's not that.
23:46
I maybe like a Nation where people.
23:49
Like, if you go to both leap coffees, you get something like
23:52
a t-shirt or something like in the old days, you know, if you
23:55
ate a 72-ounce steak or something, you get a t-shirt.
24:00
Yeah, we're entering the holiday seasons.
24:03
Do you guys have anything planned for that?
24:05
Coming up? I saw that you're offering
24:07
subscriptions, but are there any sort of special things you're
24:10
doing for the holidays or ways that people can buy coffee for
24:13
themselves is a gifts, you know, gift cards, anything like that
24:17
that people might be able to do. Yeah, we sell gift cards in the
24:21
cafe. So we definitely encourage
24:23
people to come in and buy gift cards for families or friends.
24:27
Whatever. We also do offer the option for
24:30
them to even call over the phone and purchase it that way, if
24:34
that's easier and always male gift cards.
24:36
We are online coffee stores, open 24/7.
24:40
And we always offer the option to purchase it for yourself and
24:44
ship it to someone else. And I love seeing when people do
24:47
that. Really cool subscriptions are a
24:50
great way. You know, what do you want to
24:52
gift a subscription to someone or just add it to your own
24:55
stocking for the holidays? And we will, of course have all
24:59
of our, you know, new festive drinks like our gingerbread
25:02
latte and peppermint mocha. So, that makes the cafe
25:04
experience more fun. And then we're always offering,
25:08
you know, whether it's 25% off or 50% off like a buy one.
25:12
Get one option to encourage people to buy more bags of
25:16
property. Sure.
25:18
Anything else that we didn't cover about bleep coffee that?
25:21
People that listeners should know.
25:24
You can say no if we covered everything but just in case
25:27
there's anything else you want to get one.
25:30
Yeah, I guess I think we covered everything.
25:32
You know, we're a very small little place.
25:35
We're kind of tucked away by Prager Brothers in Carlsbad and
25:38
a lot of people don't know that we're here but we are here are
25:41
here and ready to start all the time.
25:43
I'm gonna end with a real simple question.
25:46
On days, you know, in the past when you I just wonder about
25:49
freely like a normal human being and you're not at work and you
25:53
stop at someone else's coffee shop.
25:55
What is it that you're ordering? It really depends on the day.
26:01
Most of the time, I will order pour over just because I like
26:05
being able to try different single Origins and I think the
26:09
poor over method because of the meticulous individual slope, or
26:14
I think it extract flavors much better than just a standard.
26:18
Drip coffee, so that's always my favorite, but if I'm in a
26:23
sweeter mood, I usually get a nice double latte with like are
26:26
accepted or something like that. It sounds great.
26:29
Thank you Brianna for Brianna, Brianna.
26:32
Oh my goodness. I've been saying it wrong.
26:34
It's Breanna on to either or Brie.
26:37
Most people. Just call me Bree Bree.
26:39
Okay. Thank you for joining me on the
26:41
roast West Coast podcast. I really appreciate your time
26:43
and just joining us and for continuing just to make coffee.
26:46
Thank you. Yeah.
26:47
Thank you for having me. Thanks for listening to this
26:50
episode of roast West Coast. While listening to Bri talk
26:53
about her job. I could hear the pride.
26:55
She takes in her work in. Roasting coffee, beans, and
26:58
crafting, coffee flavor profiles.
27:00
Providing education for staff and sharing leap coffee with
27:03
their customers. It was clear to me how much she
27:06
appreciates it. When we as the coffee drinkers,
27:08
choose her coffee for our morning cup.
27:10
If you're craving some coffee right now, or you just want to
27:13
support a small business head over to www.leadpages.net offi.
27:18
I'll vouch for the cheers blend, which has a regular spot in the
27:20
rotation at my house. And I'll for sure be picking up
27:23
some of their sugar and spice blend which is a holiday
27:26
combination of washed, Costa Rica and wash Guatemala beans.
27:30
If you listen to last week's coffee smarter episode, you know
27:34
what? That means.
27:34
The tasting notes include warming molasses and Fig Newton
27:38
if you order right away today, be sure to use the promo code
27:41
Tuesday in all capital letters to get 25% off on your second
27:45
bag. It's a promo which is only good
27:47
on. You guessed it Tuesday's.
27:50
That's it. For today's show on Friday.
27:52
Chris. O'Brien of coffee cycle, will be
27:54
back to talk to me about the differences between light
27:56
medium, and dark roasts and address the importance of coffee
28:00
freshness, with tips on how to make sure your coffee, tastes as
28:04
good as it possibly can. Next Tuesday.
28:06
I'll chat with the husband and wife team behind Manzanita
28:08
roasting based in Rancho Bernardo, California.
28:11
They just opened a second location.
28:12
In nearby Escondidos. Well, they built their business
28:15
as a team and they both Rock the interview as a team.
28:18
Mmmmm, which was pretty entertaining for me and I'm sure
28:20
will be for you to you. If you want to share this show
28:23
with a coffee loving friend. Just let them know that they can
28:25
search for roast West Coast. On any major pod casting
28:29
platform including Apple Spotify.
28:32
IHeartRadio, Amazon, Stitcher tuning radio, YouTube and
28:35
basically everywhere you can stream it on incurred FM or on
28:39
the coast news.com a sincere. Thank you for listening to this
28:42
episode of the roast West Coast podcast.
28:45
Don't forget to sign up for the newsletter at roast
28:47
westcoast.com. Because Rose giveaways to
28:49
subscribers have begun this week and you can find all of the
28:52
promos for discounts on or even free coffee.
28:55
From some of the great North County San Diego Coffee,
28:58
Roasters featured on this show. This episode was sponsored by
29:02
ironsmith Coffee Roasters. Found in the heart of Encinitas.
29:05
Be sure to check out the previous interview with their
29:07
founder. Matt, Delarosa and head to
29:09
ironsmith Coffee.com. You really can't buy coffee from
29:13
too many local roaster. He's this year.
29:15
Those dollars will go a long way.
29:17
This episode of the roast West Coast podcast was produced and
29:20
recorded by me Ryan wolt. Thank you for listening,
29:23
subscribe to the bonus content at roast westcoast.com.
29:27
And as always be sure to drink. Good coffee.