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Coffee People Classics: Danny Iverson, Iverson Coffee Roasters · Coffee People Podcast

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Hey everyone, the Coffee People Podcast is off this week as
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we're traveling through Wisconsin and visiting one of
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our favorite sponsors Roast Our coffee packaging.
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But we didn't want to leave you without a show, so we're re
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airing an interview we did way back on season 2 of this podcast
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with Danny Iverson of Iverson Coffee Roasters.
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I hope you enjoy it, but just as a reminder, not live.
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Something comes up or whatever, Just pause, no worries.
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Perfect. I'm gonna just silence
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everything here and I'm gonna put you on the big monitor so I
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can actually see you. Big monitor.
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I feel like that's too much pressure with a tiny little camp
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light, so I don't know how big you want to see me.
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Oh no, you're you're perfect right there.
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I'm just gonna just cuz like I have my my stupid little webcam
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over, like not in front of my computer so I can actually see
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you. So I.
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Appreciate it. Well, I appreciate you being
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here. And also I always tell everyone
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just a reminder, we see each other, but we're not recording
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the video. So that doesn't exist.
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Maybe someday in the future, but for now, my cause, it's my
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business and all of the people that I talked to on this video
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chat. Perfect.
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Perfect. Perfect.
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Hey everyone, welcome to the Roast West Coast Coffee Podcast.
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Today's interview is with North County San Diego roaster Danny
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Iverson. He is the founder and Head
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roaster at Iverson Coffee Roasters.
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Danny is the perfect guest to have on after Cheryl Gildner of
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Renegade Roaster Design Group last week because the way he
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talks about the relationship he has with his roasters perfectly
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encapsulates what she and I were talking about when it comes to
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the people who roast. And how much the machines they
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roast on are an extension of themselves.
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I learned about Iverson Coffee Roasters when a friend sent me a
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bag of his coffee as a gift. It was truly fantastic, and when
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I was planning the season, I asked her what she could tell me
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about the man behind the brand. She said.
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And I quote, well, he's probably the nicest guy ever, and his
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coffee is really, really good. She was right on both counts.
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So take a second to make sure your coffee mug is full, because
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it's time for this week's interview with Danny Iverson of
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Iverson Coffee Roasters. So, Danny Iverson, Iverson
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Coffee. Welcome to the Roast West Coast
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Podcast. I actually had to pause there
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and think about which show I was recording today, cuz I think I
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have too many titles floating around in my brain.
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Let's forget about coffee just to start out.
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Who are you for? Anyone listening that has never
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heard of Iverson Coffee. Who is Danny Iverson?
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That's a great question. Who am I?
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Well, I'm a father of two and I have two great kids.
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Brielle and Cameron Brielle just turned 3 and Cam is turning one
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this week. Wow, Congratulations.
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Thank you very much. Have an amazing wife and I
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actually am a producer of another podcast I produced, The
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Brian Buffini Show. Yeah, very intimidating.
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Come on, it's nothing like this, right?
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We can talk about coffee. Yeah, I get guests like you and
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you get guests like Matthew McConaughey.
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No. Offense.
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Hey, hey, you know, it's all right.
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That's not me. That's not me.
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So yeah. Anyways, So yeah, I love coffee.
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I love rock climbing. And and yeah, those are probably
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family. Rock climbing and coffee.
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Those are the three, man. Those are the three.
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And you have this company that you started, Iverson Coffee, I'm
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wondering. What was your first experience
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with coffee? What, what inspired you to say
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this is something more than just, you know, a cup of warm
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liquid I'm going to have in the morning or, you know, took you
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to that next level? That's a great question.
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So I started drinking coffee, as most people do, with mostly
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cream and sugar and a little bit of coffee, and I went away to a
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school for for one semester for college and the guy across the
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hall from me. He had a little popcorn popper
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in his dorm and was roasting coffee in the dorm on move in
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day. And I saw that and I was like,
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what are you doing that's so cool?
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It smelled amazing and he's like, here, let me let me make
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you a cup. And it was a Costa Rican Roja.
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It tasted like red cherries and bright and there was chocolate
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and it just changed my view of coffee.
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At that point. I knew it was something that
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didn't need. Anything else if it was prepared
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properly and we've come a long way since Popcorn Popper, but
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it's a great way to start. That's pretty incredible that on
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the first day of college, somebody was already doing that.
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I I didn't even start drinking coffee till I was I think 31,
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and I'm a little bit older than that.
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But my coffee journey has been very compact, very quick.
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But to think that somebody at that age was already thinking
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beyond, you know, diner coffee or hangover coffee is pretty
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impressive. Yeah, he was.
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He was a whiz kid, like. He was amazing.
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He was the one who basically started the dream of the coffee
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business with me. And what we did was we actually
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started selling coffee probably 2 weeks into the semester,
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right? And we would roast the coffee
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and then sell it to anyone who would who would want to come and
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drink a cup of coffee. Basically, great way to meet
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people and that was a big part of what coffee was for me was a
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community and we started getting connected with.
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Anyone and everyone on campus, they found out there were two
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guys making coffee in their room and it kind of.
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We got shut down after that, but it became a donation based,
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sure, but yeah, that's where the business started was in the
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dorm. I would think that selling
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coffee out of the room is a lot better than some of the other
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things being sold out of rooms, right?
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Most college campuses. So then, so you started doing
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that then at what point did you say screw this guy, I'm cutting
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him out, I'm going to start roasting my own.
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And what's the origin story of Iverson Coffee?
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Well, so it started there, and I actually dropped out of school
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after that semester. I didn't want to take on all the
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debt because I had a solid job coming back.
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So the same job I'm doing now is I've been working for the same
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company ever since then. So I've been with them nine
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years total. So I had a great job.
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Yeah, that doesn't happen very often to people you know, in in
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this new generation. I mean, I came out of College in
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the early, early mid 2005, 2004 sometime and they're just the
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idea that I would have stayed in one job this whole time is just
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it's it's crazy to me. Yeah it's it's it was a I didn't
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never stayed in the same position in the company, but it
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was it was always like I I directed events for a long time
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when when events were a thing, live events.
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Ran presentations and stuff like that.
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And then once I had kids I actually decided to get off the
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road because I didn't want to travel having two young kids.
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So anyways, but that I I digress from from Iverson.
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So yeah, then when I left school I was like, OK, I have to find a
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way to roast coffee. And I saw that there was, you
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know, other options other than a popcorn popper.
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And there was this little thing called the Be More 1600, a
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little tabletop roaster that looks like a toaster oven.
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And that's where I got started with roasting coffee on my own.
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It started as matte coffee roasters.
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MATTE thinking like the matte finish of a coffee, right?
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Because you look at a lot of coffees at the time, super dark,
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roasted, shiny, oily. And the idea was to keep the the
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oils inside the coffee, give it that matte finish and let the
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coffee shine in the cup and instead of on the surface of the
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bean. It's funny how it's reversed.
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That shiny oil makes her really nice, like photographs
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sometimes, but maybe not so much in the flavor of your coffee in
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the morning. Right, right.
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Yeah. So I started roasting on that be
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more 1600 and then through a couple connections, someone
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said, hey, like we're actually going to go and I'm going to
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help this company, Booze brothers.
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Brew their beer on Saturday morning.
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And I was like, oh, that's super cool.
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And he's like, what do you want to come?
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I was like, sure, why not? Like, I'll bring my coffee and
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we'll just make the guys some coffee when they're brewing.
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And little did I know that that was the start of the bulk of my
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business, which is doing collaborations with breweries.
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I made them coffee that morning and they're like, whoa, this is
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this is not bad. And they're they were saying,
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hey, we have a coffee stout that we're going to be brewing here,
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do you want to do coffee with that?
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And one thing led to another and there was a stout called the Sun
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Up Stout at Booze Brothers. That was one of their original
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core, core beers. That was back when they had five
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beers on tap, and now they have multiple locations and all this
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stuff. But it's pretty fun.
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That's, I wonder, going back, I'm it's likely that I would
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have tried some of your coffee if it was there at Booze
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Brothers or some of that beer, because I've actually brewed
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beer at Booze Brothers as well. No way.
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Yeah. So I used to be in the craft
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beer business and we made a custom beer for the business,
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the restaurant that I was running.
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And I brought my entire staff on multiple occasions at Booze
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Brothers and we brewed beer there and we'd have cold brew in
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the morning that they'd have on draft or we'd make coffee there
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while we were brewing. And so it just, it's very
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coincidental that in all of these phases of life, we might
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have been interacting without even realizing it, that is.
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So funny. That is so funny.
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Yeah, that's something I love about coffee and about beer.
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You mentioned like, on campus when you first got you started,
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that's how you started meeting people.
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And that's really how how I feel about coffee.
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You know, my first coffee experience, I just asked, you
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know, what should I try? This is the first time I'm
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drinking coffee, and the next thing I knew, there's a half a
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dozen people like shouting different directions at me about
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what to do. And then that kind of started me
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down a path. So the next step after you have
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this B More roaster and you start roasting on your own is
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and in your Brewing with Booze brothers and you start this
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brewery collab. Where does it go from there?
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Well, it started with the, you know, roasting on the B more
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like you said. And they were like, OK, cool,
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let's do a collab. We're going to need 60 pounds of
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coffee from you. And the B more roaster does how
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many pounds at a time? It's it's generous to call it a
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one pound roaster. OK.
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And for those familiar with roasting coffee, this will, you
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know, give you a hard time. But a single roast on a B more
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would take 25 minutes just because it was so underpowered.
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A standard roast, you're looking at anywhere between 7 minutes to
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11 minutes, 50 seconds. That's like a good wide range,
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but anywhere in there is a standard standard roast, and so
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you're looking at, you know, tripling that almost.
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And so it's just it was very time consuming and did 60 pounds
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in one weekend on that little B more.
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So that would have been over, let's see probably about 70
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batches. So you can do the math on that.
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I don't want to, but yes my. My wife was very, very, very
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gracious and letting me pursue that because that's a big chunk
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out of out of the weekends when those would happen.
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So I went from doing 1B more to saying okay, this is not enough.
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Then I purchased a second B more so I was dual wielding the B
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more roasters. And again that can only go so
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far. You can only do so much.
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You have very little control over the roast on those
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machines. And it got to the point where I
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was getting more and more. Friends and family wanting to
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buy coffee and I found on eBay I found a roaster and ambex YM2 so
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that is a 2K roaster made down in Florida.
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A shout out to Paul Ribitch he was the man.
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I bought it broken okay so wasn't working didn't have the
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parts and I called up Paul who is the.
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Guy from Roaster Dynamics, and he's the one who built the
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Ambex. And so he walked me through
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replacing all the valves, replacing all the wiring, adding
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a potentiometer so I can control the gas with a knob and doing
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all this stuff. And he helped me bring this
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thing to life. And so I I learned the ins and
12:35
outs of that roaster and was my little Franken roaster and
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limped along for probably what I bought it in 2015, so.
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It'd be six years, six years with that thing.
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And yeah, so that was how we jumped there.
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And then actually, as of a month ago, I actually sold that
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roaster. Congratulations on eBay.
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No, no. In person.
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In person. A lot of stories I hear from
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roasters is how they got their first roaster off eBay and then
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they immediately had to learn a whole bunch of like repair work
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and and mechanicals. Yes, Typically they're not
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maintained very well and you're buying it sight unseen.
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And so I was very, very thankful to Paul for his help.
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I definitely wouldn't be even here if it wasn't for him.
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I wouldn't still be roasting probably because it would have
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frustrated me so much. But yeah, it's so that then
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ended up. And I'll tell you, I got a new
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roaster, right? So I got the San Franciscan 6.
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Now that's that's been my dream roaster to roast on.
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It all started. Let's see.
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It would have been 2015 about when I got my ambex.
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I started working with Bodie Coffee traders shout out to Tim
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de Paula. He's the best.
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Love that dude. And so I would go up and they
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would put on cuppings for me and in the corner of the showroom.
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Was this gorgeous SF6 like, just beautiful.
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It's got the hand shaped, you know, brass plating on the
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outside and you've seen San Franciscans.
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They're just gorgeous machines, just gorgeous.
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And I was like, someday I want to roast on an SF6, someday I
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want to roast on an SF6 and every time I'd go up there I'd
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look over at that roaster and be like someday I'm going to roast
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on an SF6. And I got a call in January this
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year from Tim saying. Hey, do you know of anyone who
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wants to buy a San Franciscan 6? So today I roast on the exact
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same roaster that I saw six years ago and have been.
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Why it gives me chills. Just like thinking about it's
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like the the dream is now here, you know?
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And that's just it's so exciting for me to have that now as a
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part of my my roastery. That's such a cool story.
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Was it just the opportunity or did it feel like it was also
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kind of serendipitous that it was time for you to grow into to
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this new machine? You know it I've been, I had I
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roast on Monday nights at 8:00, o'clock, just because my kids
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schedule right. I don't want to be away from
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them more than I have to. So as soon as I put them to bed,
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I go out to the shed and I start start roasting and I was.
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I've started doing more and more collaborations.
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As I dropped off a beer for you, we have a little daughter in the
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Grizzlies from Mason Hill Works. Huge shout out to them and James
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Owen, he is the man. Anyways, so I've started doing a
15:29
lot more beer collaborations, especially with them where I
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would be roasting until 2:00 in the morning on a regular basis,
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whether it be orders for regular customers or whether it would be
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these brewery collabs. And it got to the point where I
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was like I just can't be roasting until 2:00 AM every
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Monday night and so I needed to scale up.
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And so the SF6 doubled my production in essentially, and
15:55
so now I'm able to do those and only be roasting until 11:00
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o'clock. I That's impressive to me
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because I my eyes start to like, tilt around 9:30 or so.
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I might stay up, you know, just due to anxiety or whatever
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reason scrolling through whatever Instagram or something.
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But. But that's about when my brain
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starts shutting down from a functional standpoint.
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So good on you for manufacturing after after 10.
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It's been 7-8 years, if I'm following your story right, that
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you've been roasting since that first time.
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How is your coffee roasting style changed over the years?
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I mean, do you have a philosophy about what you're trying to do
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with those coffee beans? Yeah.
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So when I started on the B more, you have very little control,
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the only thing you could. Really measure your coffee by
16:42
because the sensors are are fantastic on that would be your
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time after first crack. So your listeners are probably
16:50
intimately familiar with with coffee and when you roast coffee
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what's happening is there's chemical reactions within the
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coffee create the byproduct of CO2 and basically what's
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happening is the the water and the CO2.
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What's happening is it actually heats up and then actually
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causes this popping noise like popcorn.
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And we call that the first crack and what we can do on the beam
17:14
or so you can judge your time from first crack to when you
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pull the coffee out or when you drop the coffee.
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So that was my one, my one judgment in there.
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It's like for how how long because you can't really control
17:26
temperature that well. And I know they just released a
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new one, so maybe they they fixed that, but that was my one
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thing. So I was like okay, I can
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control time or what they say is development time now.
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So it started with that and then.
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As I started roasting on the Ambex, I found out, oh, you can
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roast on something other than just high heat because you have
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enough to play with. And so then I learned a lot from
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reading Scott Reyo's books. I took one of his introduction
17:55
to roasting classes and he is a wealth of knowledge for
18:00
roasters. And I wouldn't say everything is
18:03
gospel from him, but it's something that you can take and
18:07
set as a reference point. Right.
18:09
Because I think even if if anyone has, you know, if anyone
18:14
roasts and you give them the same profile, everyone will do
18:17
it slightly differently, right? Because we all are individuals,
18:20
we all have our our own vision for the coffee.
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But one thing that he, he taught me and I've seen significant
18:26
improvements in my coffee would be keeping the rate of rise
18:31
steadily declining. And the rate of rise is the
18:35
temperature over time. You can mark that the the amount
18:38
of degrees that the temperature rises over a period.
18:43
So it could be 30 seconds, it could be 15 seconds.
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It all depends on what you're roasting software uses.
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But by keeping that as a steady decline, I've I actually found
18:52
that the coffee became juicier, became sweeter, it became more
18:57
complex, you had more to the coffee.
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Right. Than than before, which was a
19:02
very baked, flat, singular flavor, which at the time was
19:07
still great, but you get better and you you increase your your
19:10
production at that level. So the other, the other thing
19:14
that I've learned is just by trying other amazing roasters
19:18
and learning from them, trying their coffees side by side with
19:22
mine. And I know they're not the same
19:25
farm, they're not the same region maybe, but just kind of
19:27
getting the essence of the sweetness or the clarity.
19:30
And so great roaster, like steady state, like they are
19:33
amazing. Love their stuff.
19:35
Iron Smith. Lofty like Little Giant anyways.
19:41
Or Tired Eyes. Just so many great roasters that
19:44
you're able to try coffee. And as a I still almost consider
19:48
myself an amateur. I'm always learning, even though
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I've been doing this for for 7-8 years.
19:54
It's there's always something to learn.
19:56
There's always a new challenge. There's always a new.
19:59
The coffee presents a new side every time, right?
20:02
Every time you get a new coffee, you have to create a specific
20:05
profile to that coffee. And I think like that's the
20:09
thing, it's just to bring out the flavor within the coffee
20:13
that is inherent. Like, I'm not trying to mask any
20:15
flavors. I don't know if that answers
20:18
your question. Yeah, I think so.
20:21
Just coincidentally, this morning I made a cup of Steady
20:24
States, who you just mentioned Space Traveler.
20:26
Yes, to wake up with. And now I'm drinking a cup of
20:29
your Ethiopia Natural. And you had mentioned to me
20:34
before the show that this is one of your favorite coffees that
20:37
you're putting out right now. And I'm wondering why that is.
20:40
What is it about this particular coffee that you know, gets you
20:42
excited or that stands out to you?
20:44
I am a sucker for Ethiopian naturals.
20:47
Like, I love the Juicy Fruit forward Berry notes.
20:53
It's when I serve this to people that, you know, they think the
20:57
best part of waking up is Folgers in your cup.
21:00
When I serve, when I serve this to them, they're like, did you
21:03
give me coffee? Like, what is this?
21:06
This tastes like fruit juice. Like, what is this?
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And it's just so different that it's fun.
21:12
No, this is coffee. This is what coffee can taste
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like. And it's just a it's a complete
21:18
left turn from what what most people are are seeing in coffee.
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And so I think it's just a fun thing to share that way, because
21:24
coffee is to be shared, right? Coffee is to be shared.
21:27
You know, my dad is, and I mentioned him on the show
21:29
before, He's a Folgers kind of guy.
21:32
Recently he just upgraded to like a new version of Folgers.
21:34
He's really excited about. And when he visits, we make, you
21:38
know, him a coffee, generally a French press style, and he loves
21:40
that, but it's just not something he wants to do on his
21:44
own. And so I've taken him to a few
21:47
local coffee shops here and it's really entertaining for someone
21:50
who, and I'm this is just a warning for anyone listening
21:53
who's not a regular Kraft coffee drinker.
21:56
Sometimes the strength of a Kraft coffee might be a little
21:59
more intense than the Folgers that you make at home because
22:02
usually after about the first cup of coffee he gets real
22:05
jittery. And it's because at home he's
22:08
not worried about ratios or you know how much what he's doing
22:11
so. You were talking a little bit
22:13
earlier about your beer collabs and how that kind of got you
22:15
started. I did.
22:16
Last night after dinner, my wife and I drank this little daughter
22:20
in the Grizzlies pastry style coffee, which lists Maple syrup,
22:24
chocolate and vanilla in it as well.
22:26
And it really was dessert. I mean it was we we, but we
22:30
split the one can and it was just lovely to to enjoy.
22:34
How is it different roasting for roasting a bean that you know is
22:38
going into a beer versus one that you know that someone's
22:40
going to drink? Or is it different?
22:42
Does it matter at all? Is there something that's, you
22:44
know, something about that, that process, that of thinking about
22:48
this is I know the end product of this.
22:50
It's not just, you know, someone's taste buds.
22:52
It's going to be going for this purpose.
22:54
How does that change things? Definitely.
22:56
So one thing that is I love about resting for breweries is.
23:02
Well, often times it's a big crossover, right.
23:03
So you have a big, big fan of beer.
23:06
They can typically especially craft beer, they'll be a fan of
23:09
craft coffee. And So what we'll do is like
23:13
what we did for Mason specifically is we held a
23:15
cupping where we where I brought out I think it was 12 coffees
23:20
that we tried and we basically set up the cupping.
23:24
And for those of you that maybe are newer to coffee, it's
23:27
similar. I'd like to compare it to a wine
23:29
tasting. For coffee, where everyone gets
23:32
to try a small, small sample of every every coffee on the table.
23:37
And then we looked at the ingredients for the beer.
23:40
And so I brought the 12 coffees that I thought would be good for
23:45
this particular style. And we looked at the ingredients
23:49
for the beer, looked at the tasting notes for the coffee.
23:52
And then when we're fortunate enough to have some of the base
23:55
beer around, we'll actually do us like we did this for Battle
23:58
Mage, right? For their beers, dark and full
24:00
of terrors, we took their their base beer and then we add a
24:03
splash of each of the coffee to them and it gives you kind of a
24:06
little idea of of how it's going to blend together.
24:10
But yeah, I mean, I think it's just trying to find flavor notes
24:13
that complement each other. And when you can try it in the
24:16
base beer, it makes it a lot easier.
24:17
But yeah, it's just trying a bunch of different stuff
24:20
together. I know a lot of the listeners of
24:22
this show also listen to Beer Night in San Diego.
24:25
And so yeah, as soon as I'm off with you, I'm gonna reach out to
24:27
those guys and tell them to get some of this for their one of
24:30
their upcoming shows, if they haven't already.
24:32
Oh, that'd be awesome. So we've talked a lot about just
24:35
kind of your roasting and about Iverson coffee.
24:38
When you're just away from your own stuff, it sounds like you're
24:42
passionate about about everyone's coffee, about the
24:44
coffee community in general. What are you looking for in your
24:48
outside of work life? Like when you pull up randomly
24:50
to some coffee shop on the road as you're driving through the
24:52
desert, what is it that you're going to order?
24:55
What is it that you're looking for?
24:56
So my my go to drink is an espresso with sparkling water.
25:00
I just love the simplicity of that and it typically will give
25:05
you a good feel. If they have a single origin,
25:08
I'll go for that, but it'll give you a good feel of of the shop
25:10
in general and kind of see their roasting style and get a get a
25:14
see. I think just the essence of what
25:17
they're doing there in that simple drink, because then you
25:19
can add milk, you can do all that stuff, but then maybe some
25:22
coffees work better with milk. But I I enjoy just having this
25:25
straight, straight shot of espresso.
25:28
Sure. And I've never asked this to any
25:29
other guests, so you're a little bit of a Guinea pig if you you
25:35
couldn't. You can't pick your own.
25:36
But if you could only drink one other roasters coffee for the
25:39
rest of your life, it's your desert island cot.
25:41
Steady state. It was easy.
25:42
You knew how to think about it. Yeah, not even.
25:46
Close Elliott is a really impressive coffee roaster and
25:50
and the pace at which he went from like roasting on a small
25:53
little one pound roaster like you did to where he's at now has
25:56
been really fun to to watch. Fun fact, Elliott and I both
26:00
roasted on Ambex YM twos. Very fun fact.
26:03
Yeah, yeah, both had the Ambex YM twos.
26:06
What is 1 tip that you might give to a listener who is just
26:09
getting into coffee for the first time?
26:11
We talked a little bit about your first coffee and and I
26:13
mentioned mine as well. Something that somebody who
26:16
hasn't experienced craft coffee and all it has to offer.
26:19
What would you suggest to them? I would give this advice and it
26:23
was given to me about drinking whiskey.
26:26
The best way to drink whiskey you know cuz everyone has
26:28
opinions was to drop of water on on the rocks neat.
26:31
The best way to drink whiskey is the way you like it.
26:34
And the best way to drink coffee is the way you like it.
26:37
Now, that doesn't mean you shouldn't try things, but I
26:40
would say find something you like and that's okay.
26:44
There's no wrong answers. There's no wrong way to drink
26:47
specialty coffee. And so I would just say that,
26:50
like, just drink it the way you like it, give it a shot and find
26:53
what you like. And that's great.
26:55
Go for it. And that mirrors truly the
26:58
advice that Chris O'Brien of Coffee Cycle gave to us, gave to
27:02
first time drinkers in season one of the show.
27:04
So that's that's great to. Hear that's.
27:06
Awesome. Anything else that I didn't ask
27:08
you or that we didn't cover about Iverson Coffee that you
27:10
want listeners to know about? I would say, I would say this,
27:15
no, no one is an island, right? And especially with everything
27:21
we've been going through with this pandemic and like, you
27:24
don't have to go it alone. Coffee is a community, right?
27:30
And if you're looking to get into coffee, if you're looking
27:32
to start roasting, if you're looking, you know, just to
27:35
upgrade your home brew setup, you don't have to do it by
27:38
yourself. There are thousands of people
27:42
that are so pumped on coffee that they would love to share
27:45
that experience with you. And I mean just, you can shoot
27:48
me. Shoot me a message on Instagram
27:51
or anything and like anyone wants to talk, talk, roasting,
27:54
like awesome. I'm happy to do it, but you
27:57
don't. You can always get help.
27:58
Like there's nothing wrong with with getting help to learn.
28:02
Like I actually just recently had Tyler from Tire Dice come
28:07
out and help me learn a little bit more about the SF6.
28:12
He's he's great. He's doing a consulting company.
28:15
I believe it's bright Black is the name of it and he's helping
28:19
out. Helping out roasters, and I know
28:20
Elliott does the same thing, and I'm going to be sitting down
28:23
with him soon to learn how to get better at sample roasting.
28:27
I would just say, like, reach out to other people.
28:29
Like you don't have to, you don't have to go through this
28:31
coffee journey alone and it's something to be shared.
28:35
So in response to that, I would say that I don't know that
28:39
anyone on this show has referenced John Dunn.
28:42
No man is an island poetry, which is especially poignant
28:46
because it's Poetry Month. As we were talking, I only have
28:50
one last question for you. We mentioned it earlier.
28:53
In your day job, you also work on a fairly successful podcast.
28:57
Are you regretting agreeing to come on this show, which I am
29:00
producing from my closet? Never, Never.
29:04
The best thing starts small. The best thing starts small.
29:07
I mean, you look at any coffee roaster starting on a popcorn
29:11
popper, right? The good thing starts small and
29:14
grow. And that's what we hope for you.
29:17
Yeah, I I hope for that. For myself too.
29:19
And I know that the people listening have been enjoying
29:23
hearing from roasters like you. So thank you for coming on the
29:25
Roast West Coast podcast, Annie. I really appreciate it.
29:28
No, thank you for having me, Ryan.
29:30
And I really appreciate this coffee you dropped off.
29:32
I don't always. I don't expect that ever.
29:34
But it's been really just enjoyable this morning.
29:36
Oh, good. I'm glad.
29:37
Thank you so much. You bet.
29:38
Have a great day. You too.
29:56
If you need some quality local news in your life, check out the
29:59
Voice of San Diego podcast, made locally by Investigative
30:03
Reporters and Editors. Voice of San Diego's hosts give
30:06
a Spitfire roundup of the news every Friday afternoon.
30:10
You can listen to the Voice of San Diego now wherever you get
30:13
your podcasts, including wherever you're listening to
30:16
this one. We are back to the Roast West
30:23
Coast Coffee Podcast. What I learned from these
30:25
interviews is that roasting coffee and drinking coffee is a
30:29
continually evolving experience. Danny started in a dorm room
30:33
with a small popcorn popping style roaster and overtime
30:37
graduated to a better one and then a better one and yet again
30:41
to his dream roasting machine. Yet by his own words he says
30:44
that after eight years roasting coffee he still feels like an
30:48
amateur. And he's still actively working
30:50
to learn new skills and improve. That's probably why his coffee's
30:54
so damn good. I'm going to link to the various
30:57
roasters that Danny worked with on the column recapping this
31:00
show on roastwestcoast.com, so be sure to check that out.
31:05
I'm also going to reach out to Mason Aleworks to see if they
31:08
can provide a sample can of Little Daughter and the
31:10
Grizzlies, the imperial stout they made with Danny's Coffee.
31:14
But if I'm being entirely truthful, I think it is a
31:17
request unlikely to be filled. Danny reached out after our
31:20
interview to say he wanted to reward the listeners of this
31:23
show with an exclusive promo. If you want to try some Iverson
31:27
coffee, head to Iverson Coffee roasters.com and use the promo
31:31
code ROAST exclamation point to get 25% off the 1st order.
31:37
That's roast with a capital R lowercase OAST exclamation
31:41
point. The selection on Iverson Coffee
31:44
roasters.com is always changing. I've had an Ethiopia, a Panama,
31:48
and a Columbia. And all three would probably
31:50
land in my top 10 coffees of 2021 so far.
31:53
And I drink a lot of coffee. I do know that coffee flavor
31:57
preferences can be subjective, so I sent some of the coffee to
32:00
local Citizen Coffee correspondent Laura for a second
32:04
opinion. Laura, what did you think?
32:06
They were great, yeah. I could definitely see these as
32:10
my go to every morning coffee. There you have it.
32:14
You can also follow at Iverson Coffee Roasters on Instagram.
32:18
To see what new coffees are coming in day-to-day and don't
32:21
forget to use the promo code ROAST exclamation point on
32:24
Iverson Coffee roasters.com to get 25% off your first order.
32:29
We have one vocab term for today's show.
32:32
ROR or rate of rise came up in our interview and Danny covered
32:37
it, but I wanted to expand on the definition.
32:40
Rate of Rise is the speed at which the temperature of the
32:42
beans is increasing during the roasting process.
32:46
It's measured over a specific period of time, usually between
32:49
30 or 60 seconds. So if your ROR is 5 / 30
32:54
seconds, that means your bean temperature is increasing by 5
32:58
degrees every 30 seconds. A higher ROR means that your
33:02
roast will be progressing faster and likely be shorter, but you
33:06
also may not have as much control over the overall roasts
33:09
flavor profile. A low ROR means risking not
33:13
roasting fast enough. And over baking your beans.
33:16
But when done right, we'll offer the roaster added precision,
33:20
controlling the flavor coming out of the bean just to add to
33:23
the difficulty of creating the perfect roast.
33:26
The ROR could change during the roast itself.
33:29
So fun. I'm going to leave it to the
33:32
experts like Danny. That's my show for today on
33:35
Friday. Serious simmering calls off from
33:37
lofty coffee will be back to get us coffee smarter by discussing
33:41
the various vessels. We brew coffee in or drink
33:45
coffee out of and how their materials, be they plastic,
33:48
glass, clay or steel, impact our experience tasting flavors.
33:53
Thanks to everyone for listening to this episode.
33:56
If the stats are to be believed, there are more of you every
33:58
single week, which means that some of you have been telling
34:01
your friends thank you. That is the best way to help
34:04
grow this show. Thank you.
34:06
And if you're listening out there enjoying this little show
34:09
about coffee, please tell a friend.
34:11
And follow at Roast West Coast on Instagram and tag me in the
34:15
photos of your own coffee adventures.
34:17
If you need some coffee, find a local coffee roaster or cafe to
34:21
support. I just ordered coffees from some
34:23
of this show's industry legacy partners Zumbar Coffee and Tea
34:27
and Steady State to take out camping next week without them
34:31
and the other roast industry legacy partners, Leap Coffee,
34:34
Cafe, Laterre Coffee, Cycle First Light Whiskey, Cape Horn
34:38
Coffee Brokers and Moster Coffee.
34:41
It would be a lot harder to bring you all of this coffee
34:44
content. You'll find links to their
34:46
online shops in this podcast, episodes, notes, or right on the
34:50
front of Roast westcoast.com. Check it out.
34:53
This episode of the Roast West Coast Podcast has been written,
34:57
produced and recorded by me, Ryan Woolt.
35:00
I hope the show has found you happy, healthy, and with at
35:03
least enough sanity to make it through the day.
35:05
And please, always be sure to drink good coffee.
35:30
That was literally the first time I tasted blueberries in a
35:35
coffee, so. Did you really?
35:37
I thought you were just messing with me a.
35:38
Little bit, no, I wasn't messing with you.
35:40
And that was, yeah, it was exciting to try really good
35:44
coffee beans because I have gifted beans before and beans
35:50
that I hadn't tried And my friends were like, Oh my gosh, I
35:54
could taste the blueberries. And I was excited because no,
35:57
literally no joke. It was the first time I tasted
36:00
blueberries in a coffee. And they.
36:03
Yeah, I mean, I don't know if you want to put any of this in
36:05
there, but. I'll put it in at the end of the
36:09
show. It'll be like the thing that
36:12
plays after the the last. Ad That'll be hilarious.
36:20
The Coffee People podcast is presented by Rostar Coffee
36:23
Packaging. Rostar is the digital printing
36:26
company that makes custom printed packaging for coffee
36:29
products. They create packaging that make
36:32
even small roasters look like a really big deal.
36:35
At rostar.com you'll find out about their fast turnaround
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It's what separates them from the rest of the industry.
36:44
Rostar will quickly become your favorite source for custom
36:48
American made product packaging. They work with small, mid and
36:51
large coffee roasters. So if you're ready to upgrade
36:54
your coffee packaging, go to rostar.com to learn more and
36:58
connect with the team. Link in this podcast show notes.