Latest / The Weekly Run / Matcha Mode | #28
Transcript
- Jeff Perera: Welcome to the weekly run, I'm Jeff. Glen: I'm Glenn. Jeff Perera: And this is what's hot at Jeff's Bagel Run this week. And once again, a guest host is in the seat next to me because Aaron's out. Shocking. Glen: Here I am. Jeff Perera: Welcome to the pod, Glenn. I should say welcome back. Glen: Yeah, this is my second time in probably what, two months. Jeff Perera: We talked coffee last time and you and I always talked about having a podcast and then I picked Aaron. Glen: We did. That's all right. Aaron, you know, between you and I, at least I listen to the podcast, but you know, that's okay. We'll let Aaron catch up. Jeff Perera: At this point I'm just interviewing new co-hosts. So A Abby did really well. Abby did really well last week and this morning Danielle's like, Hey, I listened to that episode with Abby and she's like, I want a guest spot. So Danielle wants in, before you know it, let's have a rotating seat of guest hosts, it'll be fun. Glen: So this is a interview. This is an interview. Alright, I'm here for that. You know they say when you start your podcast, it's not gonna be the same, you know, a year or two from then. So maybe you're just evolving, Jeff. Jeff Perera: Well, I think that's the reality is is this show is definitely nothing what it was when we started six months ago. So it's ongoing, perpetually telling the story of what's happening in a Jess Bigel room, which kinda fun. It's a neat Yeah mean, even in just in the last couple of months since you've been on the podcast, you were talking all coffee nerd stuff and then now you're like deep in supply chain. Glen: It is fun. Yeah, I definitely learning a lot in supply chain. You know, we as you know, I was always sourcing coffee for us and sourcing other things that we use regular regularly at the bagel run, but this is like full on, like dozen boxes, cups, a lot lot of learning's happening right now, but it's really fun. Jeff Perera: you're learning overseas logistics, you're learning vendor relationships, you're learning about material weight, you're t the the amount of things that are flowing into your brain right now about supply chain, it's gotta be too much. Glen: Dude, how many pallets fit on a truck? How many boxes fit on a pallet? It's yeah. It's a science for sure. Jeff Perera: Cubes Cube Space becomes your best friend. You also just came back from a a recent was a food innovation show, I guess is Glen: Yeah. So it's called IFT and I went there to meet a bunch of vendors that we work with. I met with salt companies, malt companies, all kinds of different companies that supply things to other businesses. And there was also a lot of science and a lot of innovation happening in the space of food that I was really unaware of. and It's just a fascinating space. It's a very fascinating space. Jeff Perera: What you think was the most interesting thing you saw while you were at the show? Glen: So without diving in too deep, but just think of milk or dairy products without the cow. So these companies have, yeah, I know it sounds crazy, but they're basically it's called precision fermentation. And they are creating milk without the cow. They're creating the protein to create a milk that has the dairy, has the same protein. DNA-wise, it's the exact same thing, but it's not from a cow. So I d my my brain just started moving of like, w how could we optimize this for coffee drinks, right? What if we had a special precision fermented milk for hot drinks versus ice drinks, you know, and then cream cheese also came into my mind. So it was the the floodgates have opened. I'll just tell you that. Jeff Perera: That's insane. so Did they classify it as like an alternative milk? How is it 'cause I think of like soy milk, almond milk, oat milk, coconut milk, I mean there's all these milks but that aren't really milk. Glen: That's This is a whole nother genre of milk. it's vegan friendly because it is obviously not harmful to animals, but it still has the allergy aspects of dairy products. So it's kind of like it's it's just its own space. And then, you know, furthermore, past that, there's cultured meat products, which are the same kind of idea, but like steaks. Jeff Perera: Okay. Glen: I know you like steak. I saw your picture from this weekend. so it is, yeah. I could talk about it for hours about how much I don't know about it, but I'm learning as we go. Jeff Perera: I know there was a period of time, maybe like three or four years ago, where the idea of like lab grown meats was really popular. People were creating steaks that were very similar to real meat, but it wasn't real meat. It was lab grown, I that's the kind of the idea of like a fermented milk with the same kind of the same DNA as Real milk, but it's it's wild. I mean I know we're gett we're we're closer and closer to like pushing a button on a machine and food coming out. I'm here for that. Glen: coming. And I think there was a big wave like five years ago and a lot of money went into it and then a lot of money was not made because I think it was a little too early from what I'm reading. But right now it's kinda like the dip has happened and now there's like a resurgence. So we'll see. We'll see if this is the time when we start eating steaks grown from a lab and not grown in a field. Jeff Perera: Peace. I I got some video from you while you were at the show because you were just having too much fun learning about new things and you couldn't contain yourself and you sent me this little mini mixer that essentially took a full blown, gummy bear and just liquefied it. I I didn't even know how it happened. It was wild. Glen: listen, when I say I really would did not know what I was getting into, every time I turned down a new aisle, it was it was fascinating. And just so everyone's clear, this was a mixer that was usually used for like paint and other other things, but they started making a food anyway, it would it it would have been a yeah, very interesting. Jeff Perera: Great it's it was insane. It honestly looked like something you would see in a science lab on CSI. It was cr it was creepy. Yeah, yeah, yeah. It was so wild. Glen: One hundred percent. Like yeah, in a forensics lab, yeah, yeah, yeah. It turned gummy bears, just so everyone knows, it turned gummy bears into pure liquid in like a minute by just shaking it. Like like centripetal mo w anyway, it was fascinating. Jeff Perera: You know, I have that video still and I'm getting much better at editing. I think I could actually plug that into this video. I'll post a link to the show notes or something. I don't know. But there'll be there's like seventeen people watching on YouTube now, so we're it's it's growing. It's growing. Up from like six. well I'm glad you had a good time of the show. I know you came out with a ton of like energy enthusiasm for learning around Glen: that'd be great. You Everybody's probably like, What is he talking about? But it is We're getting there. We're getting there. Jeff Perera: Not just supply chain but behind like food innovation and I'm on a bit of a food innovation journey myself right now. Yeah. I don't know if it's innovation or just 'cause I'm old and I need to catch up to the times, but I'm on a matcha journey. Glen: tell me more. yeah. I've heard about this. Jeff Perera: Yeah. I've been drinking matcha everywhere I go. I walk up to a barista, up to the order taker, whatever, cashier, and I'm like They're like, What can I get for you, sir? And I I'd like a matcha And they say, What kind of matcha? And I just say, I don't know, I'm new to matcha, so surprise me. And it's at times been delightful and at times completely disgusting. So I don't I don't know where Glen: No Jeff Perera: I don't know where or how I feel about matcha at this point, but it's growing on me. I can say that. Glen: Yeah, I I've been on a similar journey and it just seems like it's it's becoming more of a platform, right? For for what's coming. And it's just it's interesting because Colbrew kinda hit that point for a while and I feel like Colbrew's kinda had a dip. Do you feel that way? Jeff Perera: Yeah. I think Cold Brew has become it's just it's just coffee. It's I don't think there's any like there's no there's no differentiation, anymore in Cold Brew. the two people that do listen that are big time coffee nerds that love me, that love you, that are gonna wanna listen just to support us are gonna get real mad when I say this, but like It is, it's a platform. It's a platform for cold foam. It's a platform for flavor. It is just another coffee. And I think you had, you know, drip coffee. We iced coffee for a while. We thought that was cool. Iced coffee, like you just take hot coffee and cool it down, and then someone's What if we just started making coffee cold to begin with? Like, turned out it made it taste good. And so I think it's just another platform for people to capture Glen: Right. Jeff Perera: the number one drug in the world, caffeine, and to get a flavor profile that they really enjoy. Glen: I did have one in Chicago that was really good from Intelligentsia. Now, took them like six steps to make it. Like they like sp they they made it, then they like sprayed like a aroma on it, and then they sprinkled some like special orange sugar on top and and it was great, but it ought it it really tasted like a milkshake to me. Which if you think about it, like that's what lattes are these days though. So again, it's a platform. I don't know who's going in there, and I apologize for anybody listening and buying just matcha by itself and drinking that. But cause I do that with espresso, but matcha's like just a different animal. Jeff Perera: Yeah. I think it's the same animal in a different jungle. or maybe it's the same jungle and it's a different animal. Because essentially the only ones that I've enjoyed so far are the ones that are milks with flavor with a little bit of green matches poured in, right? And so straight up I can't drink it. But I also used to be a person who straight up would gag on an espresso shot. Glen: Right. Jeff Perera: So but my palate had evol has evolved, right? And I can drink espresso shot and I can taste the difference and I can appreciate the mouthfeel. I believe matcha will be I mean, my coffee journey started at Starbucks with like a skinny vanilla latte. Extra sugar. Like we all started there, right? Because I think the only people who come out of the womb like drinking black coffee are like the farmers' kids, you know. I mean, like Glen: Right, right, right. I think we all have. Yeah. Yeah. But but I but like from a strategy perspective though, I feel like that's we as you and I both know, that's what sells is the sweet drink. And so, you know, we've been looking at different match, and like a lot of people have brought the sweetened matcha to the table. And in my mind, I'm like, number one, I can't sell a matcha just plain. Number two, I can't build a drink on it, even though he's trying to tell me, but everybody wants it sweet. Jeff Perera: Yeah, yeah. Glen: You know, so like and he's not wrong. Jeff Perera: I think the thing they might be wrong about is they don't want the matcha sweet, they want the drink sweet. And if you're looking at matcha as a platform, it's not about the matcha being sweet. Because espresso, we don't sweeten espresso before we put it into a latte. It has it has but it but yeah, but like it has bitter tones to it, it has acidity. Matcha has, you know, an earthiness to it. It has Glen: Right. Right right. No, but I mean like the f yeah, the finished product the th the finished drink. Yes. Jeff Perera: a lower level of acidity so it has a different mouthfeel and a different presence but when you put it into flavored milk and shake it up it tastes delicious. I had one at a coffee shop that was a it was basically a vanilla lot vanilla matcha latte with like a caramel drizzle around the cup. So it was on the sweeter side, but that's how I like my drinks. And it tasted great. And the o Glen: Yeah. Sure. I mean go ahead. Jeff Perera: The only difference in that was they took the matcha and poured it over the top instead of the espresso. Glen: Yeah, it's literally this from an ops perspective, you're basically making the same drink with a green liquid instead of a brown liquid. Jeff Perera: Yeah. But there are people who still want to drink the matcha straight up. So that has so it has to taste good, it has to be the right quality, the right kind, and that's where I think we're struggling to find a happy medium. Glen: Yeah. Yeah. I do think my favorite matcha drinks that I've had have been a balance of sweetness, but still being able to taste the matcha, if that makes sense. And the same goes for coffee for me. Like I want a balance in our drinks at Jeff's. It's not just like straight up just pure sugar. which I think most people look for. Yeah. Jeff Perera: yeah. You have to That's the best feedback that we well the best feedback that we get from our, the guests at Jeff's who love Jeff's Bagelwrun coffee drinks are the ones who are like, wow, I like it, it's good, it's not too sweet, it tastes like coffee. Because there's like a coffee has its own taste, right? I mean, you can go and you can do a wild single origin pour over and get berry or coconut or chocolate. You can get all these notes from that drink, but ultimately when you drink a cup of coffee Glen: Right. Jeff Perera: people expect it to taste like coffee. Cause coffee has its own taste, it has its own flavor, it has its own you know and so Glen: Right. Which by the way, pairs very well with other flavors, hence why lattes are so popular. Jeff Perera: Right, yes, I a hundred percent. matcha I think has similar properties. We just have to find the pairings correctly because it is a little earthier than coffee. So we'll get there, I've no doubt, between you know, you, me, Jack, and whoever else is willing to drink the green stuff. Glen: I will say, I will say we did a blind taste test the other day like four different matches. I could not tell the difference. Maybe a little bit on like, you know, denser mouth, like denser in your mouth, but like aside from that, it all tasted the same to me. I also don't have the palate for it yet, so I'm working on it. Just like you are. Yeah. Jeff Perera: Yeah. But it it takes time. It takes time. I my the craziest experience I had was when I was in the coffee shop last week and I ordered my mock to drink. And then I was like, Is this your most popular? And she said, No, most people order more traditionally, you should get it this way. And I was like she's like, but I don't know if you'll like that. I'm like, Well give me both of them. So I got both and she was right, I didn't like the second one. It was it was hard to drink. Glen: No. She knew what she was talking about. Jeff Perera: It was hard to drink. Yeah, yeah. She knew who she was selling matcha to. But, you know, I walked away with a very cute little drink with a little bit of green coming down and tasted good. So Mutt Glen: Yeah. I feel like there's a matcha l LTO on about ninety percent of coffee shops I've been to and like looked for a matcha drink. There it like it's there. It's the new platform for a drink like Colbert used to be and like Espresso was twenty, thirty years ago. And I really don't think it's going anywhere. Jeff Perera: Agreed. Yeah. Definitely not. I walked into seven shops over the course of the last two weeks asking for matcha and every single one of them had a matcha something that was was LTO, it was a matcha cereal milk, a matcha with a strawberry puree, a matcha lemonade, I had a what did I have that I thought was kind of good? I think it might have been the matcha strawberry. Glen: Yeah. Jeff Perera: like with lemonade. That thing was that was good. So it was like a strawberry lemonade matcha. I don't know. Glen: Well, I'll be honest, you know, when I worked at a coffee shop four or five years ago, if you would have asked me the same question, I would have said matcha is very ni niche and it's not gonna be around forever. And I think I was today I was very I w I will admit I was very wrong on that hypothesis. Jeff Perera: Yeah, matcha's not going anywhere. I think there's a lot of room for it in in the beverage program at Jeff's and we're gonna get it right and we'll get it launched eventually. Someday. I don't know. I I've heard a lot of rumors of it happening this year, so we'll see. Not a lot of year left. It's getting can you believe it's already July? Glen: Someday. Getting late. Second half. No. It's going so quick. I actually had a moment the other day when I was thinking about like sourcing some coffee and I remember thinking like, we usually get this crop in like February and that was like a few months ago. And I was like, that was like five months ago. Like, man. It goes quick. It goes quick. Jeff Perera: I mean, where did the year go? It does. we just like we finalized all the LTOs for the rest of the year. I sat with Marketing yesterday and we had like a long conversation about Q one and I think January is like first of the year, kinda new year LTO is locked in. We have a very, very strong outline for February already for Valentine's. This is the first year ever that Super Bowl Sunday is Valentine's Day. Glen: Whoa, there's gonna be a lot of fights in some households over that. Jeff Perera: Yeah. And it's it's fun, and I think there's a great marketing ploy in there, so I'm looking forward to it. Glen: I guess that's because the football season did push it a week because of the extra week, so it was bound to happen eventually, huh? Jeff Perera: Well yeah, I football season really, if you think about it, football season starts like next week. Glen: No but right, but I'm saying they pushed it a week because they added an extra game. So I never I never even knew that was gonna I never knew that was even a possibility. Jeff Perera: yeah, yeah, yeah, yeah. No, for sure. I will Yeah. Yeah. So the the Super Bowl pushed into f later into February because of the extra week in the season and then but I think the football I I I guess my point is that the football season in general is getting longer. I mean we're gonna start I mean fantasy football leagues are gonna start kicking up in like a week, drafts are gonna start happening by September. Glen: Yeah. Jeff Perera: I mean end of August actually, it's it's pretty wild. It's football season is here. Glen: I don't know about you but I'm on a World Cup hangover, so I am ready for the next sport to start. Jeff Perera: Yeah, I was gonna say something about we went from football, now we're going back to real football, but I actually enjoyed the World Cup. I I enjoyed the World Cup too much. I had so much fun watching the games and like I think the World Cup to me felt a lot like when the Olympics come around and everyone focuses for a couple of weeks on sports that they d have zero knowledge about, zero Glen: I had a great time. Jeff Perera: interest in seeking out, but become deeply invested in the stories and the people and the journey that the athletes have been on to get to where they are. And so it's how can you not root for like a Cape Verde and see like the success that a small country and a team can pull together or, you know, you've got players who are ending their career with this could you know their last World Cup who have been household names in for decades. Glen: it's crazy. Jeff Perera: And then you have this like upstart it's I don't know. I think there's a there's just great story in the World Cup. A lot of the games were good. I still think that every single soccer player should be auditioning for theater. They're just outstanding, outstanding actors. Outstanding actors. I've never seen anyone recover from catastrophic knee injury faster than a soccer player. It's wild. It's wild. Glen: Yeah. They really should. It is wild and I there's something about soccer that's just so powerful for the star because I'll tell you my daughter who does not like sports, she's five, so like she's early still, but my son is seven and he's all of a sudden obsessed with soccer. He was talking about Ronaldo, Ronaldo, Ronaldo, he wants to watch that game. He was playing FIFA the other day and my daughter walked in and she goes, let me guess, are you Ronaldo? And I was just like, think about the power of that man. Like why it and I feel like it doesn't happen as much with the NFL or with the NBA maybe a little bit more so, but I don't know. There's just something special there with soccer that it seems to stand out, especially for kids. I don't know if you see the same thing. Jeff Perera: I a hundred percent. My kids are right around the same age as yours and are completely compelled with soccer. I was even I mean, I think I even bought a Norway jersey. And it's not even here yet because of Erlen Holland. I mean, last summer when they hosted some of the FIFA Club World Cup games here in Orlando, Lucas wanted to go to the Manchester City versus Juventus game because Erlen Holland was playing and he was like a huge Holland fan from playing FIFA on the video game. And so we went to that game last summer and that was super cool. I just got to see him score a goal, play in the game, it was fun, like it was exciting and to me soccer Glen: Holland. Mm. Jeff Perera: is like it's foreign to us in America 'cause we don't have great we don't have a great there's just not a great American infrastructure around soccer. You know, we have some leagues but like, you know, my kids want to play and they play I9, super rec. Like nothing nothing crazy because it starts it's about it's about the money. I feel like in some of these other places, soccer is just a the most accessible sport. Glen: Right. Yeah. Jeff Perera: It takes nothing more than a ball and an empty field. And a lot of times that empty field doesn't even to be a field. It's a gravel pit. It's an an open space between two houses. It doesn't have to be anything greater than that. Where you know, you go to play football, it's like helmet, pads, twelve guys, whatever. Like it just it feels like it's a lot harder buried entry. Glen: Yeah. I think so. I think we also just treat sports here differently. I was reading an article about Norway and about how they just celebrate play. Like that's that's that's their end game. You're playing soccer, that means you're winning as a kid. And I think we just gotta figure out how we treat youth sports, because I want no part in any travel for my children because I've seen the craziness and the money and like we just gotta celebrate play. Jeff Perera: I love that. Absolutely. I have a group chat with some friends from high school and a couple of weeks ago the chat came through, they were like, Hey, it said like, Hey Coop, my daughter's about to get to the age where she's doing competitive cheer. How much should I look to budget for next year? Do you know what he sent? Laughing emojis. Laughing emojis. That was it. Just laughing emojis. We're old so we still send laughing emojis. But like Glen: Not even a number. Jeff Perera: Not even number. And he's like, funny, come on bro. He's like, second mortgage. Like he's like, get ready. Cause these things, this some of the travel, the competitive nature, it gets very expensive. It's uniforms, it's hotels, it's tournament entries, it's all the stuff and I know. We just signed up for soccer for the fall or whatever, late summer, whatever this season is. So get on it. Get signed up. Glen: It's crazy. yeah. yeah, that's right. I w I gotta see what Carson w Carson wants to play and some they do. Carson's on to baseball now and I don't know how that's gonna go, but we'll see. From hockey to soccer. Jeff Perera: Lucas and Carson. Yeah, Lucas and Carson get play again. is he? Well I heard sometimes you get out there, you're pitching to the kids out here in the neighborhood. You're like the designated pitcher. Yeah. Glen: yeah, I am. I love backyard sports used to be my thing. When I was a kid, that's all I wanted to do, twenty four seven. Hockey, football. And I still love doing it today. Jeff Perera: That's awesome. What else is on your mind? What's what's got you excited? Glen: I think you asked me a question last time. You said you said, Glenn, what are you most excited about? And I was ex most excited about in coffee specifically was just a a a good baseline of drinks, right? Like a good latte or a great cappuccino. And I think I want to take that a step further as I thought about it. I think I'm really excited for efficiency in coffee. really from like an like an like an operation standpoint. If you read some articles about Australia and some of these high-volume shops, they're like they're going through and pre-bottling espresso. Pre-batching espresso. And we've talked about we've kind of talked about this before. But Australia holds coffee like on a pedestal. They're like one of the like they take it as an art, you know, a religion down there. And to hear that they're doing that and getting great results, like bottling espresso for Iced lattes just gets me excited about like specialty coffee doesn't have to just be like 15 minute wait time, pourovers, like it could be pre-bottled espresso, and that is exciting to me. Jeff Perera: I love that you're still so passionate about coffee. I love it. Glen: I'm passionate about not elitist, standoffish. I'm better than you, coffee. And I always have been that way. I've never been, you know, I'm a percent, one hundred percent. Jeff Perera: Ha ha ha. That's that's always been Otis's mantra. It was never written down anywhere, but that's that was always the vibe. I feel like I feel like I see that shift happening. I mean, the coffee shops I visited over the course of the last couple of weeks had less of a a less of that like exclusive vibe. Like you could go in there and be some guy who's never had matcha or doesn't understand what matcha is and just Glen: Yeah. Jeff Perera: the there was no eye rolling, there was no mustache curl, ha ha ha, let me explain to you, you know. It just became it was like, you should try this, you might like it. You know, if you don't like it, let me know. Right? Like it it felt much more it felt much more open to you know to go in there and and be a part of it. So I think that's you know, e every business, regardless of size, regardless of category, Glen: Yeah. Yeah. Jeff Perera: has to adapt to what the consumer wants, right? And so there was a period of time where the consumer wanted exclusivity and wanted something that was not, you know, a gas station coffee, not a Starbucks coffee, not fast coffee. And so everybody slowed it way down. And I think that tide is turning to some degree in some places and The demo's getting younger of coffee drinkers and and I think that it's you know, it's good. I think it's good 'cause I think the more that the accessibility there is to coffee and the more people feel comfortable, the better it is for the entire category. Like an it doesn't matter. And do and it doesn't matter where you play in that. If you're a high end coffee shop or a you know, a drive thru coffee shop. So Glen: Yeah. Absolutely. Right. Yeah, I think I've been diving in, as you know, on some of the other espresso machine providers just to see what else is out there. Cause you know, we love Eversis and everything they do, and one of the pitches that a manual ma like a manual coffee machine, the one where you're actually grinding and tamping and everything, they pitch like, but the customer doesn't want to drink coffee from an automatic machine. Jeff Perera: Yeah. Glen: They want to see like the tamping happening. And in my mind, I'm just like, I think you're wrong. Like I don't think that's really what anyone's looking for. Jeff Perera: Nobody wants to see that. Glen: No. Like maybe I would if I'm like, but I'm like, I know the industry, I understand it. But if I think about anybody that I know who's not in coffee, nobody, nobody's looking for that. But like I just don't think that is something that is gonna make a break our like for example, Our coffee program and it hasn't. Jeff Perera: No, it hasn't. I think there are people who are super into it. You would be a person who you go to a new coffee shop, you're gonna like do this and look around the corner to see like what the espresso machine is, to watch the baristas technique, because you're deeply invested in it, right? I think about our friend Connor. He's gonna be doing the same thing, looking around the corner. He wants to see he wants to see the the craftsmanship. Glen: Yeah. Right. Jeff Perera: Most of the people walking in though are seventeen to thirty six years old, talking with their friends, on the phone, and they're just w listening for their name and they grab the cup and go. Glen: Yeah, it tastes good. It doesn't matter how it was made. Jeff Perera: I don't care how you got there, it just tastes good. Yeah. Glen: And furthermore, if I like this happened in in when I was in Chicago, I was at a friend's out in the suburbs. They had one coffee shop in town. And I walked in, didn't love the setup I saw. Did I still buy a coffee? Of course I did. So like, I don't know. I just think it's I I don't believe it's a valid point in my experience. Jeff Perera: Absolutely. I don't think there's a correlation to this, but this should be an app. We should build this actually. I might be able to work with Claude code and maybe I could build this. I want people to like upload pictures of like sexy espresso machines. And you know what I'm talking about, the kind that are like ornate I've seen some really, really attractive, very expensive looking, sexy espresso machines. Glen: Yep. Jeff Perera: And the coffee that comes out of them often is not nearly as good as I want it to be. Glen: Yeah, I mean listen, garbage in, garbage out, right? Jeff Perera: How fun would that be though? Like take a picture of the espresso machine, like rate the espresso machine on like a scale of one to ten and then rate the espresso on a scale of one to ten. That would be so much fun. Glen: I think it's actually brilliant. And it's unknown, so like, you know, y you p yeah. Jeff Perera: Yeah, it's all com completely and it's not to be like it's not to be derogatory towards the shop or no no, it's just it's like this machine was so pretty and delivered a drink that I thought was like a four versus you know. And that I don't I don't even wanna know where the shop was, actually. You we could we could leave the shops out of it. We could just take pictures of machines. Glen: Demeaning to the shop. No, no. Yeah. I think it's brilliant. Wow, there's some machines out there that if you go to that shop you're gonna remember that picture. Jeff Perera: This is true. I've seen Glen: I saw a bright yellow espresso machine, I've seen dragons on espresso machines. Jeff Perera: I saw I saw this one of the shops we were in, we were in Blue Ridge, Georgia last week and we went to Mountain Mamas. It was very good coffee, cute little shop, really enjoyed it. And they had their their Lar Mozoka was like orange. It was really cool, but it like fit the vibe. It like blended in the whole thing and like their but it was like I was like, ooh. Glen: yeah. Yeah. Sure. Jeff Perera: But that machine would've got like a you know, I would have rated the machine a seven 'cause it was kinda just like a normal, nice color scheme. Like great livery, but like not a it was fine, it was just a regular old fashioned, you know, Lar Mazooka. And but the coffee was like, you know, eight out of ten, so Glen: Yeah. Right. That's a win. Yeah. Jeff Perera: That's a win, yeah. But that'd be fun. Cough. Machine to latte. Or machine to espresso. I don't know. There's gotta be something there. See if Aaron was on the pot, he'd already be writing the code. Glen: He would. Big code guy. Jeff Perera: thanks for joining me today. I I appreciate you. Glen: Yeah, thank you. Hopefully I second time, maybe third time's a charm, who knows. Jeff Perera: Listen, I'm rating everybody based on views and listens, so hopefully, hopefully when the pod gets posted you share it and you get more people to listen and tune in and then you know, you'll take Aaron's spot in the unpaid job of co host of the weekly run. Glen: Love it. Don't forget pickleball. Jeff Perera: He he's already lost his pickleball partner position, so that's done. That's over. He's I I mean you you played in jeans and were exceptional, so it's all those backyard sports you practice. He won't even he won't even know that he has to defend himself because he won't listen. So Glen: Poor poor Aaron. He's not here to defend Exactly, see? Alright, that's on him. That's on him. Jeff Perera: That's on him. That's it. Alright, well, bake fresh, bring joy, build community. We'll see you next week.