Latest / Coffee People Podcast / Hacea's Green Coffee Column, ft. Jared Hales

Transcript

Hacea's Green Coffee Column, ft. Jared Hales · Coffee People Podcast

• 0:26
  Jared, I just got you here for a minute and I appreciate all the
• 0:31
  work you've been putting into the green coffee, education
• 0:33
  column that we have roast Rosco's.com presented by a say
• 0:38
  coffee source, which is your coffee importing business and a
• 0:41
  premier place for especially Southern Californian, Roasters
• 0:45
  to go and get their coffee beans.
• 0:47
  You've been in this business since 2008.
• 0:50
  I think you mentioned on one of our chats.
• 0:52
  Yes, my question for you today is nothing to do with green
• 0:55
  coffee. But has more to do with you.
• 0:57
  Which is why is coffee important to you?
• 1:00
  What? Why does this industry appeal to
• 1:02
  you? I thought I avoided this CA no,
• 1:09
  I'm kidding. You know, when I first got into
• 1:13
  coffee in 2008 as you mentioned it was as a barista and I was
• 1:17
  coming off a job at McDonald's. So anything but McDonald's is
• 1:22
  kind of what I thought at the time.
• 1:25
  No. I really appreciate my time at
• 1:27
  McDonald's, to be honest, but in retrospect in retrospect,
• 1:32
  exactly. And one year was plenty of time
• 1:35
  to learn what I needed to learn there.
• 1:36
  But I've started as a barista mostly because of the
• 1:41
  flexibility of the job, you know, I was able to work at 5:00
• 1:46
  a.m. and be off at 1 p.m. and then go to school from, you
• 1:50
  know, 3 p.m. to 9 p.m. which I can't believe that we do that.
• 1:55
  When were Young. But that's what we do.
• 1:58
  Could not do that now. So as I was working there, I was
• 2:04
  exposed to green coffee for the first time and was able to take
• 2:10
  a look at kind of behind the scenes of how the coffee gets to
• 2:15
  Roasters, which we've talked about before, right in our
• 2:18
  supply chain conversations and I don't I don't know how to
• 2:22
  explain it other than it kind of made me.
• 2:26
  Think about coffee a lot differently.
• 2:29
  I suddenly realized just how complicated it was and how many
• 2:35
  different people are involved in getting coffee from, you know,
• 2:39
  basically getting coffee to someone's cup which is always
• 2:43
  familiar with that the time. And I really wanted to learn
• 2:46
  more about that as I started getting into green coffee and
• 2:51
  working for a coffee importer and learning more and more about
• 2:55
  it. It became Came clear that the
• 2:59
  coffee industry itself, was definitely large enough to
• 3:04
  support me in a career path which before you know I was just
• 3:08
  doing using coffee as a flexible job for going to school, right?
• 3:13
  I did not go to school for coffee and not only that but it
• 3:19
  was also exposing me to International cultures and
• 3:23
  people and you know this product We could speak the same language
• 3:28
  about the coffee but be from totally opposite sides of the
• 3:33
  world, have a very different culture may be different, you
• 3:38
  know, religious views and that was actually what I was going to
• 3:41
  school for and so that was interesting to me and kind of
• 3:46
  kept me intrigued and continues to keep me really hooked on
• 3:50
  coffee. I love, I love being able to
• 3:53
  work with people from All over and not just producers.
• 3:58
  But Roasters to, you know, I work with Roasters in
• 4:01
  California, to New York to Canada, and I work with
• 4:05
  producers, from Latin America to Africa to Asia.
• 4:08
  And I get to have conversations with all of those people every
• 4:13
  day and I learn a lot. You know, I get to share a lot
• 4:16
  to. Yeah, I think it's the diversity
• 4:19
  and the kind of Common Ground, you know, like, like, we're all
• 4:24
  all these people are very different from each other.
• 4:26
  There. But yet we can all work together
• 4:28
  and remain friends. And, you know, a lot of these
• 4:31
  people have become friends, you know, I offer my home to vendors
• 4:36
  and customers, right? People stay with me and that's
• 4:39
  all from coffee. It's kind of amazing.
• 4:42
  I'll to keep that in mind when our lease comes up a chair.
• 4:47
  That was a very beautiful answer, I really appreciate it.
• 4:50
  And I've asked you this, but maybe two years ago, you know,
• 4:53
  you've become someone that I consider a friend.
• 4:56
  And over the dozens of episodes that we've chatted.
• 4:58
  And you've been teaching me things, you know, I feel very
• 5:01
  much like a student with you and I know I'm going to go back, I
• 5:05
  don't honestly remember, but if you're going to go out tomorrow
• 5:09
  and visit one of these local Roasters that I know you supply
• 5:11
  great beans to what are you going to order?
• 5:15
  Black coffee, I'll order all order drip coffee, most likely,
• 5:21
  except on the weekends, I'll get a on the weekends.
• 5:25
  I'll get a, it's essentially a mocha as they love to charge me
• 5:29
  for. But, you know, very little
• 5:31
  chocolate, very little chocolate.
• 5:35
  I'll try to order a latte with a little chocolate.
• 5:37
  They say you mean a mocha? It's like, all right.
• 5:39
  Charging for all the chocolate. Hey, you know what?
• 5:43
  Somebody made that. Chocolate and chocolate started
• 5:47
  on a farm somewhere, they got to get that extra money, Jared,
• 5:52
  thank you for that answer. And for all of your time and
• 5:54
  just willingness to share with me both on and off the show and
• 5:59
  these green coffee columns that we've been doing my pleasure.
• 6:03
  Pleasure is mine and we're going to send everyone to say a
• 6:05
  coffee.com if they want to learn more.
• 6:08
  Thanks Ryan. This podcast is a listener and
• 6:49
  reader supported creative effort, some amazing listeners
• 6:53
  and readers. Have chosen the paid
• 6:55
  subscription to the roast West Coast newsletter which you can
• 6:58
  find on roast westcoast.com. They are part of a growing
• 7:02
  community of people who, appreciate craft coffee,
• 7:05
  learning about coffee, and being inspired by the guests on this
• 7:08
  show. This show doesn't survive.
• 7:10
  Without their support. So if you are able and the show
• 7:14
  has been going pretty well with your morning mug of your
• 7:17
  favorite cup of coffee. Please subscribe to the paid
• 7:20
  newsletter at roast westcoast.com.
• 7:23
  Thank you for listening. Thank you for subscribing and
• 7:26
  thank you for drinking good coffee.