Latest / Coffee People Podcast / S5:E19 - Mateo Nunez, Thoughts and Process Coffee

Transcript

S5:E19 - Mateo Nunez, Thoughts and Process Coffee · Coffee People Podcast

• 0:00
  Hey everyone, today's guest on roast West Coast is Mateo, Nunes
• 0:03
  of thoughts and process coffee in honor of this episode drop.
• 0:07
  He's offering. You 15% off your first order on
• 0:10
  thoughts and process.com with the promo code RWC that is the
• 0:15
  capitalized letters RWC go to thoughts and process coffee.com,
• 0:20
  use the promo code RWC, capital letters to get. 15% off links in
• 0:25
  the show notes and on roast westcoast.com, I'm Andrea one of
• 0:34
  the hosts of the voice of San Diego podcast every week I get
• 0:41
  together with the other editors at voice and explain the news
• 0:43
  that matters in San Diego elections, politics law,
• 0:47
  enforcement, big investigations, and some fun stuff.
• 0:52
  The great palm tree debate, ranked Choice, voting bike lane
• 0:56
  Mania. It's great journalism and a lot
• 0:58
  of fun, every Friday, wherever you listen to podcasts again,
• 1:02
  that's why San Diego. Hey, good morning everyone.
• 1:19
  Welcome to season 5 episode. 19 of the roast West Coast coffee
• 1:24
  podcast. I'm Ryan Walt and this is the
• 1:27
  show where I bring you the stories of coffee professionals
• 1:30
  entrepreneurship and coffee education.
• 1:33
  Today I'll be sharing a role in conversation with you featuring
• 1:36
  Mateo Nunez. He is the founder and head
• 1:39
  roaster of thoughts and process, coffee in Orange, California.
• 1:43
  Thoughts of process is a micro roaster that produces small
• 1:47
  batches of coffee. Each week.
• 1:49
  I know a lot of listeners of this podcast are aspiring Coffee
• 1:52
  Roasters or future Cafe owners or coffee professionals, which
• 1:56
  is a really great compliment and I'm excited that you're
• 1:59
  listening today because this is the show for you.
• 2:03
  Mateo isn't just running a coffee company.
• 2:06
  He also has a full-time job and we talked a lot about how that
• 2:10
  balance works and why he spends his free time working.
• 2:12
  Hang on coffee. Instead of say day drinking a
• 2:15
  cocktail out of a giant reusable.
• 2:17
  Straw at a nearby Beach, you may be asking yourself before we get
• 2:21
  started, what is the definition of a micro roaster?
• 2:25
  And I'm here to tell you. It is exactly what you assume.
• 2:29
  It is a coffee roaster, that purchases roast and cells, small
• 2:34
  amounts of coffee at a time often, Michael Roasters are run
• 2:38
  out of home roasting facilities but not always and there is no
• 2:41
  agreed upon definition. Mission of how much coffee needs
• 2:45
  to be roasted for a roaster to go from nano to micro to just
• 2:49
  small. Some definitions from Days Gone
• 2:52
  By list micro Roasters, as any roaster producing less than
• 2:56
  100,000 pounds of coffee annually.
• 3:00
  I don't know many people that would consider that huge swath
• 3:03
  of Roasters as being the same. To get a better idea of how much
• 3:08
  coffee is roasting and what he is.
• 3:09
  Roasting, check out at thoughts and process coffee on Instagram
• 3:14
  and I'll link to his online shop in this episode's notes.
• 3:18
  Once again, the show is coming to you from the road, I'm still
• 3:21
  in the midwest. Visiting my in-laws this week in
• 3:24
  Madison Wisconsin today is actually my father-in-law's 70th
• 3:28
  birthday which were celebrating and true Midwest.
• 3:31
  Fashion with cheese, curds brats on the grill and cold beer, I
• 3:35
  got the morning. Started off, just right, with a
• 3:37
  cup of batch brewed Rwanda, from Colectivo Coffee, on Monroe,
• 3:41
  Street, just Southwest of the Capital Area downtown.
• 3:45
  Thanks to the team there for the great service and the lovely cup
• 3:48
  of coffee. I'm glad I got there early
• 3:51
  because as I'm recording this from the basement of thunder
• 3:53
  storm is, Raging over head wherever you are, you should
• 3:57
  have a full cup of coffee in your favorite coffee mug.
• 4:00
  Right now, maybe one with a rooster on it or a funny saying
• 4:04
  because it is time for this interview You with Mateo Nunes
• 4:08
  of thoughts and process, coffee on the roast West Coast coffee
• 4:12
  podcast. Welcome.
• 4:22
  Welcome to the roast West Coast coffee podcast.
• 4:25
  I appreciate you taking some time out of your day to meet
• 4:27
  with me. No, I appreciate you taking your
• 4:30
  time to meet with me. I mean, I just started listening
• 4:34
  to you. Thanks for that.
• 4:35
  It's Grand post by. Despair coffee.
• 4:37
  I totally got me introduced you. And I just started with the
• 4:39
  backlog, man, and just started listening, I'm a mailman by day.
• 4:43
  So I listen to podcasts from a whole six hours a day straight.
• 4:49
  So I like I'm caught up with like everyone.
• 4:52
  Yeah, that's awesome. Maybe you can get me connected
• 4:54
  with some sort of like, mailman newsletter, then because I feel
• 4:57
  like that would be a good audience for me.
• 5:00
  Oh yeah. For sure.
• 5:01
  We actually have a newsletter Nationwide for USPS.
• 5:06
  So it's kind of funny. Do you guys talk about like,
• 5:08
  what you listen to? Because I would imagine that's
• 5:10
  kind of a big part of your day. If we're technically, we're not
• 5:13
  really supposed to be listening to anything because we're not
• 5:16
  supposed to have anything covering our ears for safety,
• 5:18
  but I actually have a Bose next speaker.
• 5:20
  So I have my ears open. So, like if I hear it, I can
• 5:24
  hear a dog or something. Try to talk to me, like, I can
• 5:26
  hear it because technically, even just at are like a earpiece
• 5:30
  for like a Bluetooth. We're not supposed to have
• 5:32
  anything in her ears, like for safety reasons.
• 5:34
  But I mean like I said, with the next I got that approved.
• 5:37
  So okay. I was gonna say we can we can
• 5:39
  cut that. We can cut that out.
• 5:41
  Yeah. Well, before we get too far.
• 5:44
  If you wouldn't mind, let us know your name.
• 5:47
  What's your company is and what you?
• 5:50
  Consider your job title? Yeah.
• 5:53
  Well, my name is Mateo Nunez. And I'm the founder operator.
• 5:57
  Thoughts and process coffee. And I'm, I'm a micro roaster.
• 6:01
  Like, I roast about 60 pounds every two weeks roughly and I
• 6:06
  have been selling for the last two years so I feel like my
• 6:11
  company itself that I started was basically like my friends
• 6:14
  tell me like hey you know you make pretty good drinks like
• 6:17
  what else do you think you can do?
• 6:18
  So I was in especially with my wife would like she encourages
• 6:21
  me and supports me wholeheartedly with with this.
• 6:24
  And she it just is like a hobby that just kind of Grew From just
• 6:31
  people, different people, family members friends, just letting me
• 6:34
  know. Like hey man, you got something
• 6:36
  here. It's like, try go for it.
• 6:39
  So I think I'm really like a small batch, like first gen,
• 6:42
  like coffee person. I was in coffee at Nordstrom
• 6:47
  from 2003 till like 2011, I jumped around the company but I
• 6:51
  started from a barista and went up to a manager and it kind of
• 6:55
  stops coffee for a little bit and unfortunately my mom passed
• 7:00
  and I think in the way of my breathing was I kind of latched
• 7:03
  onto coffee and kind of re-established my love for it.
• 7:07
  My mom wasn't really a big coffee drinker but she did like
• 7:09
  her coffee with a whole lot of cream and sugar.
• 7:12
  So I just After she passed, they just kind of, I just kind of
• 7:16
  going back into the research mode and started discovering
• 7:20
  really cool shops around me, and my home roaster, and to started
• 7:24
  kind of going for it and just started roasting and slowly
• 7:27
  building up to what I'm doing. Today's production roasting, you
• 7:31
  mentioned your mother like a whole lot of cream and sugar in
• 7:35
  her coffee. Oh yeah.
• 7:36
  It was. My grandparents were the same
• 7:39
  way like that was my earliest memory was getting up on the
• 7:42
  weekends when I was with my grandpa.
• 7:44
  And we would go to the yard sales but just before that would
• 7:47
  go to Winchell's, he'd get his donut that heat that the girl
• 7:49
  knew because he was there every day at 6:00 in the morning every
• 7:52
  day. And sure he knew his coffee.
• 7:54
  He had the giant Winchell's like mug that like 48 ounces that you
• 7:58
  can buy and they had filler for like a quarter because he bought
• 8:01
  that promotion because he wasn't ever so much.
• 8:03
  So he'd go this giant thing and they'd fill it up and they put
• 8:06
  his cream and sugar and I get a donut in hot chocolate and
• 8:10
  that's allowed that was like my first, like experience with
• 8:12
  coffee is just like, okay, that's their coffee.
• 8:14
  And I got a little older, they asked me to try it.
• 8:17
  You know, the darkest grossest, instant coffee, that is what
• 8:21
  they drink with cream and sugar so I try to generally liked it
• 8:25
  and then when I started working at Nordstrom as a barista, I
• 8:29
  mean they they tell you like you don't have to like it but you do
• 8:31
  have to taste it so you can know what's good and bad.
• 8:34
  So I had a lot of experience with that and I really fell in
• 8:37
  love with like making drinks in like having that craft and at
• 8:40
  the time, you know, that specialty coffee coming into
• 8:43
  existence, like a little It more full stream and Nordstrom was
• 8:47
  trying to go that route with her coffee Mark.
• 8:49
  As a Starbucks is in the mall as well.
• 8:51
  So we were always like, okay ours are like smaller sort
• 8:55
  farms. And, you know, we're not going
• 8:57
  to rush the drinks because we want to take time to have
• 8:59
  quality ingredients. And I just learned from there to
• 9:02
  take time and really like try to do everything that you can to
• 9:07
  get that cup of coffee. Because a cup of coffee for, a
• 9:09
  lot of people is like a pick me up so they need something that
• 9:12
  will refresh them and just like taste, so good.
• 9:14
  Just get your mind somewhere else and it's like, okay, cool.
• 9:17
  Like whatever was happening earlier, I'm good.
• 9:20
  Let's do it. Let's keep going.
• 9:21
  You don't go. Let's go forward because I've
• 9:22
  been I think that's traditionally with coffee is,
• 9:24
  it's a ceremony and it's to gather and to, like reflect and
• 9:30
  have that time of Peace, whether it's in the mornings or after
• 9:34
  church, on Sundays, or, you know, or even afternoons or late
• 9:38
  nights for like a cigar and whiskey cocktail or something,
• 9:41
  you know. Like it's it's always with
• 9:43
  somebody and Unfortunately, I have this passion for it now.
• 9:47
  That's all I talk about. Everyone's like, do you know
• 9:49
  anything else right now? I'm like, I think maybe like,
• 9:55
  it's just, I'm so just so learning and trying to look but
• 9:59
  new techniques and what's coming out and just kind of keep up
• 10:02
  because because I'm gonna make a roaster, like it's just me.
• 10:05
  I go out and do pop-ups for myself.
• 10:07
  I said everything up and just kind of get free samples and
• 10:11
  just have people try it. Because I think what I'm aiming
• 10:13
  for is like my Style. Roasting is kind of more like I
• 10:16
  like heavy body coffees that kind of give you that
• 10:19
  reminiscence of like that dark roast.
• 10:21
  But it's I wrote some really light as much as they can to
• 10:23
  bring out those lighter note. So it's like you get that nice
• 10:26
  mouthfeel and you still get these nice.
• 10:29
  Like third wave, like coffee notes.
• 10:30
  That you're like, oh yeah, I do tastes like grapefruit, or I can
• 10:33
  taste, like raisin versus, you know, like, Smoky.
• 10:37
  So, I try to keep that balance. And I think, I mean, for myself
• 10:41
  being such a small batch of local that, you know, it's me.
• 10:44
  A stepping stone into like introducing people to coffees
• 10:47
  and Starbucks is still blowing up with their new refined
• 10:50
  drinks, which is like the cold foam which, you know, bubble tea
• 10:53
  makers have been going doing it for years.
• 10:56
  So for them to like, jump on that bandwagon and now see
• 10:59
  anything. It's just like there's a they're
• 11:01
  always gonna be there like they're not going away anytime
• 11:04
  ever no matter what happens. So it's like just concentrate on
• 11:08
  being, you know, small and crafts.
• 11:09
  Like, just take the time for everything really.
• 11:11
  Hey guys, you know, it's it's a long line or, you know, it's a
• 11:14
  lot of people Making sure everything tastes great like to
• 11:17
  you and to what my standards are because I want someone to take a
• 11:21
  drink and just be like, man. That's like that's that's what
• 11:24
  you know, that's really good. Like just you just been filled
• 11:27
  with memories that even if you don't think about it.
• 11:29
  Like those unconscious manage where you just feel better about
• 11:31
  something. Like it just it just helps you
• 11:35
  out in times. I sometimes you don't know
• 11:37
  especially with, you know, the pandemic, everything where
• 11:39
  everyone still kind of, not really scared anymore, but, you
• 11:43
  know, you still here numbers into like that.
• 11:45
  So it's like kind of weird to everyone's it's normal that its
• 11:49
  existing, which is kind of interesting.
• 11:52
  So I think everyone is really focusing on those little moments
• 11:55
  where you just have to kind of grab onto something and just be
• 11:57
  like, you know what, I'm okay, we're okay doing the best I can,
• 12:01
  let's keep on going like just You keep moving forward, no
• 12:04
  matter what? Yeah, the you mentioned a few
• 12:07
  things there that I want to kind of wrap around to.
• 12:10
  And but before I do, I wanted to ask what was your what was your
• 12:13
  mom's name? Betty that it changes herself.
• 12:17
  Yeah, her name was actually Betty Jean.
• 12:19
  She was born in Texas but she moved out of Texas when she was
• 12:23
  little. But she'd always say I'm a Texan
• 12:25
  at heart and I was like, mom, you never lived there.
• 12:28
  Like you were a baby when they moved out and you grew up here
• 12:30
  and Pico Rivera, it's like a suburb of Los Angeles.
• 12:35
  She's like no, no Texas through and through, you know, there's
• 12:39
  an alternative Universe where you could have grown up in
• 12:41
  Texas. Oh yeah, she told me she wanted
• 12:43
  and he me Dallas. Good.
• 12:45
  I was gonna be my name was Dallas and I was like, wow,
• 12:49
  okay. And I told her, I'm like, Mom,
• 12:51
  that's either, like, I'd be in porn or weatherman, like, that's
• 12:54
  it, that's it at that time. Because even Mateo, like growing
• 12:59
  up, everyone couldn't pronounce it, right?
• 13:01
  So they, I just like these call me.
• 13:02
  Matt, that's no problem. But there was a Mateo on soap
• 13:06
  opera that everyone liked was in love with.
• 13:09
  I think he's the guy. Those is married to Kelly Ripa.
• 13:12
  I think he was like the Mateo. So everyone knew like That name.
• 13:15
  So when I was little growing up that's all I would hear like.
• 13:17
  Oh yeah. Like the show.
• 13:19
  I'm like yeah. It's like yeah, that's so funny
• 13:22
  because I grew up in a house that didn't have like a TV every
• 13:27
  day. But when I would visit my
• 13:29
  grandfather, we would go. We go fishing.
• 13:31
  I'd spend a week with him in the Summers and in the morning.
• 13:34
  He'd wake me up at like 6:00 make me go out and about like
• 13:37
  we'd go fishing for a couple hours, we come in for breakfast
• 13:41
  and then everything in the house would stop while he watched his
• 13:44
  stories. Which is the hell is so, it's
• 13:46
  right. Like from 10 to noon, it was
• 13:49
  General Hospital. It was One Life to Live As the
• 13:52
  World Turns, my grandfather, who just turned 99, you know, it was
• 13:56
  63 220 kind of a, you know, big tough guy but every day.
• 14:01
  So now I gotta watch the stories and then we'd go back out
• 14:05
  fishing after lunch. Oh yeah, yeah.
• 14:07
  I mean my mom was same way she chewed to babysitting for a
• 14:10
  while with you because she's a single parent.
• 14:12
  I'll growing up. So she babysit kids but like It
• 14:15
  was their nap time and it coincided to be her favorite
• 14:17
  story time. And that just that never
• 14:19
  changed. Like she'd make sure to when she
• 14:21
  was working later to get afternoon shifts on certain days
• 14:23
  because she knew like a good episode is coming up so she
• 14:26
  wouldn't miss her stories and in the DVRs came out and then we
• 14:29
  just recorded everything so then she, you know, at that point
• 14:33
  it's just like I can watch it whenever that's really
• 14:36
  interesting. I love that kind of little back
• 14:38
  story. I did not know that Nordstrom's
• 14:41
  had a coffee program. Yeah, I mean, they still do.
• 14:45
  Yeah, they've had it. I mean, my first job and was it
• 14:49
  Disneyland in 2001? And I know my mom started
• 14:52
  working at Nordstrom at that point and I quit Disneyland, and
• 14:56
  she's like, hey, come work at Nordstrom.
• 14:57
  I'm like, I don't want to sell clothes, like, I'm okay or
• 15:01
  jewelry. And she's like, no, no, there's
• 15:02
  like a cafe. And there's, there's a coffee
• 15:06
  bar that I think, I know the manager real well, so you'll
• 15:10
  just he's hiring. You want the job.
• 15:12
  I was like yeah sure. That sounds kind of cool and was
• 15:16
  my sophomore year of college and I got in just met the manager.
• 15:20
  Put an application in. Then they're like right?
• 15:22
  Start Monday. Here you go.
• 15:25
  And yeah, just kept going from there.
• 15:27
  So there it's kind of weird because they were like a
• 15:29
  high-end specialty store but they weren't in every single
• 15:31
  Nordstrom like they had one in Escondido.
• 15:34
  I think, at the time, like that was the only one in San Diego.
• 15:37
  That actually had an espresso bar and it was like the
• 15:39
  experimental one. At the one point where they
• 15:41
  would just put in like the newer.
• 15:43
  Coffee machines of the newer espresso machine or like we
• 15:47
  started doing like French presses, every couple once in a
• 15:51
  while to do like single origin because they were really
• 15:53
  starting to do that around 2003 2004.
• 15:56
  Like they were going more like, definitely noticing third wave
• 15:59
  was happening. It was kind of like popping off
• 16:01
  because I think around that time, I think Portola and
• 16:03
  everyone started inteligencia was coming around.
• 16:06
  Like I never heard of them because I was just at Nordstrom
• 16:09
  and it was just kind of like an insulator World by every one of
• 16:11
  the be like, check out. This new promotion you can make
• 16:14
  coffee by hand. Like it's slow and steady and
• 16:16
  better. Like if I was the always the
• 16:18
  message is it's like we're fighting Starbucks because we're
• 16:21
  taking the time to make like better drinks and we using
• 16:23
  better beings like they're not dark roast for everything.
• 16:27
  It's like these are single Origins that will get for like
• 16:29
  winter special or like a winter blend.
• 16:32
  I just bought some like about a year ago, like their Manhattan
• 16:35
  blend and it's it's okay. It was all right, like for a
• 16:39
  blend and I think it was kind of an older bag but it was just a
• 16:41
  nice Balance like medium to light dark land with like having
• 16:46
  your notes on more like wood and like molasses and like dark
• 16:51
  brown sugar. They actually partnered with
• 16:54
  like some local different Roasters, like an Austin where
• 16:57
  they actually offer like a third-party roaster on their
• 16:59
  website, which I was like, well, that's kind of nuts.
• 17:02
  I've never saw that because then they started carrying a sparrow.
• 17:04
  Now, a couple I think fellow they have their kettles and
• 17:09
  their poor over stag. Ex-stripper.
• 17:11
  So it's kind of really, it's kind of just like the other
• 17:14
  playing. Oh yeah.
• 17:15
  Because I mean, I remember hearing about pour overs because
• 17:17
  I went to a shop when I was younger and like more of the
• 17:20
  managers side that was hugging. My reasoning was like, hey, how
• 17:23
  about like these pour overs? Like it's just a kettle and like
• 17:26
  a poem, like, what are we start doing that?
• 17:28
  Like, that's, that will differ in chess and they're like, no,
• 17:30
  no, like that's gonna take too much time.
• 17:33
  We neither, you know about drinks faster because we were
• 17:35
  trying to compete with Starbucks, so that's not going
• 17:37
  to happen. And then now, like they do offer
• 17:40
  that like, you think you can Pour over at certain locations
• 17:43
  like in Irvine. They have a special weather
• 17:45
  where they go up over. I don't know if they still do
• 17:46
  now, but I was just like, okay, well now they're playing catch
• 17:50
  and everyone else could. Now we all these nice like
• 17:52
  steady stay and all the other places around here in San Diego,
• 17:56
  like they're everywhere like all these.
• 17:57
  And that's what I love too. That a lot of people just
• 17:59
  started roasting the last couple of years and like doing their
• 18:02
  own thing and having people, I mean, it's kind of hard, as you
• 18:06
  know, you're starting new with everyone else to like try to get
• 18:09
  yourself out there and to be like, hey here, or I'm here to
• 18:12
  guys, like try this like, And it's encouraging because
• 18:16
  everyone is different. And so far the community, like
• 18:18
  the people I've met are nice and they're happy, and they're happy
• 18:21
  to support and lend like like their feedback and just be
• 18:25
  honest and like, especially reaching out to you, like, man,
• 18:27
  I having, I just, just went for it.
• 18:29
  I was like, dude, he's I love his conversations.
• 18:31
  He's got a really good attitude and he's injured, definitely
• 18:36
  like, engaging and have some interesting questions too.
• 18:40
  And that's not just about that. But about the people to and and
• 18:43
  I'm sure your audience is growing.
• 18:45
  And I heard your newsletter and I'm going to try to take that
• 18:47
  out, okay, let's do it again and we're gonna get to it.
• 18:50
  I'm gonna get to it. Yeah, I appreciate that.
• 18:52
  The newsletter is great quick plug but you can also get it has
• 18:56
  the podcast in it. So for some people that aren't
• 18:58
  big podcast people, they can open their email.
• 19:00
  Listen to it right there. If they want I'm thinking about
• 19:04
  you listening to the show and you know you've been roasting
• 19:08
  for three years. Been selling for to buy remember
• 19:11
  that, right? And if it wasn't clear to anyone
• 19:13
  at the top you mentioned that you You work in as postal
• 19:16
  carrier. Yeah, I'm currently a postal
• 19:18
  carrier for the last five years, right?
• 19:21
  So, how long were you thinking about getting started roasting
• 19:27
  for yourself as you're walking your beat, before you said, you
• 19:32
  took the plunge and then and then what did you do?
• 19:34
  Did you go? What?
• 19:35
  Did you just, you know, go on Amazon and order a one-pound
• 19:37
  roaster. Did you find a place to rent?
• 19:40
  Whoa, how did you get started? I'd basically went because I'm
• 19:43
  in the city of Orange. So there's a boat I leave
• 19:47
  Katella and their whole being green seller, they are home
• 19:50
  roaster supporter. They have events for a local
• 19:52
  home Roasters, where you submit your best coffee.
• 19:55
  And they judge it against everyone who submits and I kept
• 19:59
  missing the window, because it's our busiest time of year, when
• 20:02
  they usually have it of packages and stuff.
• 20:04
  So, I was working 10-hour days. So, I just never had a chance to
• 20:06
  submit it. And I saw the be more.
• 20:09
  I was like, you know what? All right.
• 20:11
  It's I have the money. I can do it.
• 20:13
  Let's try it out. So I started It'll be more and
• 20:16
  watching YouTube videos and looking up resources.
• 20:20
  Like I try to buy as much as I can and just read and listen to
• 20:25
  videos. I mean, it's Prometheus like I
• 20:27
  met him at the Roasterie. I used to roast.
• 20:30
  It still kind of do, but I haven't done in a while down
• 20:32
  there because it's gas prices by the cafeteria, roasting
• 20:35
  Collective. They're great guys.
• 20:36
  Like as soon as I felt that I needed to move up from a be more
• 20:39
  and try to kind of make this as a go, like something more than a
• 20:43
  hobby lucky The time Elliot I think I read a year before it
• 20:48
  opened that, that's what he's planning to do.
• 20:50
  So I got super excited. I made a note in like Gmail to
• 20:53
  alert me like because he said approximately around this days
• 20:56
  ago are open and then time went by and it was open and I paid
• 21:03
  for the membership and started roasting on a Mill City. 500
• 21:06
  gram, just trying it out a couple pounds, you know, every
• 21:09
  couple weeks and then moved up to their sf6 and kind of stay
• 21:13
  there for a while. And that's kind of where I was
• 21:16
  currently at. So, it was and land and Elliott
• 21:21
  and all the guys at work. They're, they're great guys.
• 21:23
  I mean, they don't have to, like, share anything or tell you
• 21:26
  anything, but they're totally like open and be like, hey, what
• 21:29
  do you think of this or, you know, any questions or anything?
• 21:31
  They're just totally just friendly.
• 21:33
  And just like, yeah, dude. Yeah, let me see.
• 21:35
  Like, all I could see that were maybe like do this a little bit.
• 21:37
  Like, it's just a great Community, those guys.
• 21:40
  And they're a great group of guys, and them is down there.
• 21:42
  I went down there for the Scott role.
• 21:44
  Roasting So I got to see him again to talk and catch up and
• 21:48
  it was real great and met other Roasters like Storyteller
• 21:50
  Roasters, a couple guys out of called out in Temple City.
• 21:58
  We got there and it was, it was great class.
• 22:01
  Like I I kind of stumps got a little bit with a question.
• 22:07
  I had about Roy roasting technique.
• 22:09
  I did for a dark roast that I really liked and liked his.
• 22:12
  This response was just like Didn't do this for like 30
• 22:15
  years. And never have, I heard anyone
• 22:18
  doing that, and just love that that.
• 22:21
  Yeah, you got to share that now. So we can ask it on one of our
• 22:24
  coffee smarter episode. See, we can stop someone else.
• 22:27
  Oh, no, it was just like a roasting technique to kind of
• 22:29
  keep everything going and he was just like, yeah, just never
• 22:32
  heard of our unique, he never thought like to do that, because
• 22:34
  I would basically to get it to dark roast.
• 22:37
  I get it to my temperature, that I would dump it at, but I would
• 22:41
  leave it there. So I would just turn the gas off
• 22:43
  completely because I let it get 45 degrees hotter and just let
• 22:47
  that sit there with no gas for up to four and a half minutes,
• 22:51
  and that's my dark roast right now.
• 22:52
  I have with my Brazil and it's fantastic like it's not too
• 22:56
  smoky. It's got a nice like fragrance e
• 22:59
  of like a light tobacco and it just has a nice like aftertaste
• 23:03
  of vanilla that was my technique and I just asked him like hey is
• 23:06
  that okay? Because I know he usually likes
• 23:09
  to turn on the gas just before you know roasting like that's
• 23:11
  what every roaster does. Like right before you dump your
• 23:14
  beans too. Cool.
• 23:15
  You turn off all the gas all the way and then just dump it and I
• 23:18
  just that's not what I do. I'm a little different, you
• 23:21
  know. Like I know it's like cooking,
• 23:24
  that's what I think. The best advice I got from a pro
• 23:26
  strapped in Portland, it was this cool little house.
• 23:29
  You walked in and it was just like everything was original.
• 23:32
  It was all wood. He had drawings from his
• 23:34
  community, he had books and games and like, just comfy old
• 23:38
  chairs, like velvet, and like sofas and a piano and it was
• 23:43
  just like a little bar and had a roaster right behind Find him
• 23:45
  and he's just been doing it for a long time and he was just like
• 23:49
  best advice I can give you is learn to make caramel once you
• 23:52
  know, how to make caramel you can roast coffee because that's
• 23:54
  basically the same understanding.
• 23:56
  I would like one good kind of control your gas.
• 23:58
  And you know, obviously what I think knew people would be like,
• 24:01
  alright, let me turn it up. Okay, let me turn it down.
• 24:03
  Let me turn it up. Like you really taking it too
• 24:04
  literal because that's not you don't do that at all.
• 24:08
  Yeah, I think everyone's gonna make that mistake.
• 24:10
  When they first try to roast with a gastro sir?
• 24:12
  I'm pretty sure. Everyone's done that, at least
• 24:13
  once or twice and then it's like wait.
• 24:15
  Not good. It just kills everything.
• 24:18
  Well, I actually drank your Brazil, espírito Santo, dark
• 24:22
  roast this morning. Oh nice.
• 24:24
  It was the last of the samples that of yours that I had.
• 24:28
  I just hadn't gotten to and I tried it this morning and I made
• 24:32
  it. And then I went back and I had
• 24:34
  just a just enough to make like a half a cup of the non dark
• 24:38
  version, and I actually preferred the dark version of
• 24:41
  this and that wouldn't be something.
• 24:42
  I would lean to normally do. That's a credit to the dark
• 24:46
  roast, whatever it is that you're doing.
• 24:48
  I really enjoyed that. I want to ask you about thoughts
• 24:51
  and process which is the name of your company and you got kind of
• 24:55
  a cool robot logo. We design, which, I mean, that's
• 24:58
  probably the reason like I connect with you on social media
• 25:00
  even was because I saw that, I was just like, oh, that's cool
• 25:03
  design. Oh, thanks what our thoughts and
• 25:06
  process mean? Like how does that relate to
• 25:09
  your company was a means to you and where did you kind of come
• 25:12
  up with this design and brand for what you're doing?
• 25:16
  Well, it's kind of funny. I mean, I actually have the
• 25:18
  name. It was a like a livejournal I
• 25:21
  had in the early 2000s. That's what I named like,
• 25:24
  because I was an English major in college and there'd be short
• 25:26
  stories and poems, and our stuff.
• 25:29
  And I wanted started live Journal of just random Snippets
• 25:33
  of just interesting things to write down like as a writing
• 25:36
  exercise, like, just whatever was in my thought at that
• 25:39
  moment, just write it, whether it turned out to be a story or a
• 25:43
  like, a for little poem or Cool. Or just like a quote or anything
• 25:47
  like that. And I was like leading toward
• 25:52
  like the one I kept liking was like paper eating trees.
• 25:56
  Like I really like that name. So I had that for the first time
• 25:59
  and then I really I thought about it I was like what?
• 26:01
  Everything's a process, no matter what you do and
• 26:03
  everything requires thought I was like thoughts and processes.
• 26:06
  Like I think that's a better name for like, what I'm trying
• 26:08
  to convey with these stories and random things because I've had
• 26:12
  like, Ivan written novels that are story At least a couple of
• 26:16
  them that I really want to sit down and write but it just never
• 26:19
  had the time or just like the time, I do have him.
• 26:21
  Like I actually I should be doing this and doing this and
• 26:23
  it's just unfortunately, just I've never finished it.
• 26:25
  That's like it's, it's dumb. Like I'm trying to get to it but
• 26:29
  it's like I think I have little ADHD where it's like, okay I
• 26:31
  have this new thing to focus on and I have this other thing to
• 26:34
  do and some things they lost in the shuffle and but I mean just
• 26:38
  that General like just everything is a process like
• 26:41
  breathing and being happy and celebrating and Just living life
• 26:46
  is a process, everything has a cycle and everything goes from
• 26:50
  up to down no matter what. But like, even before the
• 26:55
  pandemic, like I just thought like everyone needs to take a
• 26:58
  little bit of time, to kind of think about stuff because I
• 27:00
  mean, I usually like I said, I'm listening to podcast so I'm not
• 27:05
  really Processing my own feeling sometimes with things and just
• 27:10
  keeping everything busy to come and go but like I do take those
• 27:13
  times in certain moments or, you know, memories of my mom will
• 27:16
  hit me here every once in a while and I'll miss her and to
• 27:21
  be okay with that and to process that that moment and to keep on
• 27:24
  going because that's all she ever wanted to do was just get
• 27:27
  another moment of life and to just keep living and seeing her
• 27:31
  loved ones and doing what she loved to do and talking to her
• 27:35
  sister that she loved very much. sooner mom, and Like to me, it
• 27:40
  just felt described. Like what I wanted to do with my
• 27:43
  coffee, like, I would love it to be like the next big thing at
• 27:47
  some point and grow this business in the next 5-10 years
• 27:50
  to like a steady state level, or, you know, an onyx level or
• 27:54
  anything like that. Like that would that's cool.
• 27:56
  Like I think that would be successful but I also consider
• 27:59
  being successful like selling a bad a day or like selling I
• 28:04
  gotta pop up on Sunday. So eight drinks and six bags of
• 28:08
  coffee and I was like That's a great success like at school and
• 28:11
  I was worth me being out there for four hours on a Sunday in
• 28:14
  the middle of my day, like I can enjoy it and nice people or take
• 28:18
  a chance. Mostly everyone had came in with
• 28:20
  Starbucks or they had like some fruit drinks, some smoothies,
• 28:23
  and it's a hot day. So, you know, those gets old
• 28:26
  first, you want to refresh them horchata or like, you know,
• 28:30
  spicy, watermelon, lime juice or something.
• 28:32
  You know, up here and, you know, Northern, I mean, I'm sure your
• 28:35
  weather down there is like, just always doesn't go below or
• 28:38
  above. 70 sometimes, right? Like it's just not so it's been.
• 28:42
  It's been rough all month. You know.
• 28:44
  Where did maigret June Gloom? You know, we're hovering around
• 28:48
  65. It's nuts.
• 28:50
  Oh man, that's he says and everyone around the country goes
• 28:54
  oh, shut your mouth. Yeah actually we've had an
• 28:59
  unusually Cool Spring cooler than normal but you're right.
• 29:04
  Yeah. Like there's never a day that I
• 29:05
  can't go outside. I mean for yeah that's part if I
• 29:08
  want to exact And exactly. I mean, I live outside.
• 29:12
  Yeah, even walking the dog at like 9:00 at night and I might
• 29:15
  throw on my puffy coat, but I'm also wearing shorts and
• 29:17
  flip-flops. So exactly.
• 29:19
  Yeah. That is the California uniform
• 29:22
  flip-flops and shorts. Yeah, I've gotten used to it,
• 29:25
  you know, I grew up in the cold. That's interesting.
• 29:28
  We're in the cold. I grew up in Wisconsin.
• 29:31
  Oh nice. Old ladies from their very cold.
• 29:35
  I grew up in Central Wisconsin, and I remember Winters being
• 29:39
  Much worse than they have been, you know, kind of that whole
• 29:41
  like things are always colder. But also now, you know, I just
• 29:45
  have learned to adjust, you know, you learn to adapt.
• 29:47
  And the first year we moved to California.
• 29:50
  You know, we're out in shorts and t-shirts, year-round and
• 29:53
  swim trunks. And yeah, you know, the second
• 29:55
  year you're wearing a hoodie and then the third year, you got a
• 29:57
  stocking cap. And, you know, now I'm wearing,
• 30:00
  you know, gloves and my wife's got a heating pad in the bed you
• 30:03
  know, night and it's 5560 degrees out.
• 30:06
  So yeah. See you dad's.
• 30:08
  We've been here. Almost 10 years now.
• 30:11
  Yeah, no, I've been here all my life.
• 30:13
  I was born and raised here. I was born at, my dad was in the
• 30:15
  Navy, so I was born in the San Diego, Naval Hospital when it
• 30:18
  was pink. My dad would always tell me that
• 30:20
  you were born in a pink Hospital, boy.
• 30:22
  I'm sorry. But it just is the Navy hits.
• 30:24
  What it was? I was like, all right, but you
• 30:26
  didn't move around then as a military child.
• 30:29
  No he his end of the term because he was in the Navy and
• 30:32
  he worked on. She worked on computers.
• 30:34
  Actually, he was a network technician, he would build
• 30:36
  mainframes and he learned to do that.
• 30:39
  And he left, I think his term is like, contract was how he had a
• 30:44
  year left when I was born. So we were only down there for a
• 30:47
  year and then he got out and I think he got a job with, like,
• 30:49
  FedEx to because they started doing the tracking and like the
• 30:53
  late 80s because he, I remember just always being around
• 30:56
  computers and Technology than, and for me, it was normal.
• 30:59
  Like, my dad had a garage and instead of wood tools and
• 31:02
  carpentry and like Gardens like gardening supplies and stuff, it
• 31:05
  was soldering irons and Cords and wires and alligator clips
• 31:12
  and wire strippers like everywhere and Hannah workbench
• 31:15
  that his dad built because my grandpa was a carpenter.
• 31:19
  He didn't have an education, so he was a janitor at the local
• 31:24
  high school for 40-plus years, but he was a carpenter by trade.
• 31:28
  He learned how to do it when he was younger.
• 31:31
  He's just, he always did it. So, like, everything in my
• 31:33
  grandparents house was was built by him, and he, I remember, he
• 31:37
  built a tool shed in the backyard, like he poured his
• 31:40
  cement, and he built the frame. And like I remember helping him
• 31:43
  when I was little accounting of nails while he was up there with
• 31:45
  my uncle and they were just build everything and I always
• 31:48
  thought that was cool. And like I always wanted to do
• 31:51
  it but I just I just didn't have the I guess I just couldn't see
• 31:54
  it. Like I just I could see what I
• 31:56
  wanted to do, but I just couldn't physically do it and I
• 31:59
  try to learn but the idea of like just crafting, something
• 32:04
  has always been like, with me since I was a little kid, I was
• 32:07
  experience to it. Like you don't have to go to big
• 32:10
  stores or big things to get stuff.
• 32:11
  Like sometimes the guy around the corner Who sells tamales out
• 32:15
  of his van. He those are the best demolish
• 32:17
  you'll ever get because they're homemade.
• 32:19
  Made and they get the good stuff.
• 32:20
  Like that's was filled with like they used real Crisco like lard
• 32:26
  like in their food. That's why everything tasted
• 32:27
  better in the 80s and the 90s like everything was lard based.
• 32:30
  So it was delicious. And that was like better than
• 32:33
  going to like a 40 dollar, you know, dinner at like wherever
• 32:38
  like a big chain and like I've always collected things and like
• 32:44
  I had just random always little things of like small amounts and
• 32:48
  small Limited It's like, I always liked collecting, like,
• 32:51
  comment. I collect comic books for a long
• 32:52
  time, and cards and pogs. And just the idea of that like
• 32:57
  these ones were Handmade by somebody like was always like,
• 33:01
  just like that's really cool. Like I wish we as a country's
• 33:04
  kind of went back to that because we lost that because I
• 33:07
  think that's why everything in your grandparents house or now
• 33:10
  great-grandparents because I think Arjun, I or my I mean, I'm
• 33:13
  I just turned 39 this year. So I was born in the 80s and I
• 33:16
  remember growing up and like, you have an 80s kid, but I'm
• 33:18
  like, no, I wasn't. I grew up in the 90s, like I
• 33:20
  should really be saying that, like, everyone else, like
• 33:23
  everyone like, liked the decade that was before they were born
• 33:26
  because it was like the coolest thing.
• 33:27
  So we were born in that decade. I think that was the fadh2 like,
• 33:30
  yeah, I'm an 80s kids. That's when I was born and then
• 33:32
  the Lenny has turned out and I was like, am I one like?
• 33:35
  Yeah, I am only the last year of being a millennial so
• 33:38
  technically I'm that I think there's a term for people that
• 33:42
  grew up kind of between 79 and 82.
• 33:44
  I fall into that bracket as well.
• 33:47
  Yeah, we weren't really part of that generation before.
• 33:49
  Or we're not really part of the generation after because we had
• 33:52
  a childhood before the internet. But we have they're young enough
• 33:56
  to be the first adopters as well.
• 33:58
  Oh yeah. And to see it.
• 33:59
  Yeah, I mean my dad had AOL and before that, it was Navigator
• 34:02
  Netscape and I remember him always going online and showing
• 34:07
  me like I learned to type when I was five years old because my
• 34:12
  dad would buy these get video games that were like math
• 34:14
  blaster and you would have to do the math problem and then enter
• 34:17
  it on the computer on the keyboard and Like typing one
• 34:20
  where you would just type as fast as you could and how
• 34:22
  accurate you could like you made that into a game or something.
• 34:26
  And I just learned to type so when like computers like in high
• 34:28
  school was like a class is like our I'll take it.
• 34:31
  And it's like, okay guys, this is the power button that turns
• 34:36
  it on and I'm like I could build that for you.
• 34:39
  Like these are crappy computers like what are you guys doing?
• 34:42
  Like, these are floppy disks still.
• 34:44
  Like, you should be sure to be on a minidisc right now because
• 34:46
  my dad always have the newest stuff because he was in doing,
• 34:49
  Mainframes and technology. So he's always building it.
• 34:51
  Had leftover parts that they were going to toss or he died.
• 34:54
  Take them home and like fix them and repair them to me being in
• 34:58
  that age of. Yeah, we saw that early
• 35:00
  adoption, but I kind of had more of a head start because my dad
• 35:03
  was in that field already, which is kind of nuts.
• 35:05
  Because even now people my age, they're like, like my
• 35:08
  supervisors like four years older than me and he's like, I
• 35:12
  just see him type and he's literally like with one finger
• 35:14
  just like, hey, Well, I can shout out my dad who I think has
• 35:21
  been listening to the show. Hi dad, because he was both
• 35:25
  ahead of the game. He had a, I remember we had a
• 35:27
  Apple computer that when I was a kid.
• 35:30
  I had a floppy disk Sesame Street game that I would learn
• 35:33
  how to, like build layer cake and like, well, yeah, that's
• 35:36
  tough. And this is early getting into.
• 35:38
  Yeah, you know, now today in 2022, he still has an AOL
• 35:42
  account, so he's kind of been on both ends of that Spectrum.
• 35:47
  Mom and he's oh, gee can't be can't, let that go.
• 35:49
  I have mine too. I think somewhere I don't
• 35:52
  remember the password I have to, and I'm really embarrassed by
• 35:54
  him because I was like, I was like, eight years old for the
• 35:56
  first one and I got into magic. I was a magician for like since
• 36:01
  10 years old. I was my screenname.
• 36:04
  It was like de great Merlin like ggr and I was like, that's the
• 36:08
  coolest thing ever. And look back, I'm three names
• 36:11
  were important. Oh yeah.
• 36:13
  Everything was so, that was it. That was Twitter at Phase, like
• 36:16
  I was all before. That Vice Governor, when Myspace
• 36:18
  was the big thing and Friendster, like, I remember
• 36:22
  being in college and they're just like, to check this out.
• 36:24
  This is super cool. And like, what are you guys even
• 36:26
  talking about? And then yeah, just sparkly song
• 36:30
  that would have a play automatically.
• 36:31
  That's why everything would take 30 years to load because you had
• 36:34
  all the animations and gifts and really bad everything.
• 36:39
  Yeah but my space, we all owe a debt of gratitude to my space
• 36:42
  because it taught an entire generation, some very basic
• 36:46
  coding Concepts. Oh yeah, it's email everyone.
• 36:49
  Like, yeah. Like my wife, remember, because
• 36:50
  she's did to make her own stuff too.
• 36:52
  And she's like, I know all the color codes I still remember
• 36:55
  him, like, yeah, I really had to know that you mentioned earlier
• 37:00
  that you had done a pop-up recently and as a small micro
• 37:05
  roaster, who, you know, kind of got started about it to say, I'm
• 37:10
  giving guessing you're a little bit, but about a year before the
• 37:12
  pandemic. Yeah.
• 37:13
  The pandemic could have really just shut you down, right?
• 37:17
  Like Like you hit a wall there as far as growth and as far as
• 37:20
  getting your name out there. As far as interacting with the
• 37:23
  coffee Community, how did you kind of navigate that and did it
• 37:27
  in motivate you and inspire you to do more?
• 37:29
  Or did it actually give you time to kind of maybe focus on what
• 37:33
  you were doing? You know, how did you handle
• 37:35
  that scenario for me because I think getting started or not
• 37:38
  time. It only affected me with like
• 37:42
  shipping times and stuff, like my green coffee, that would come
• 37:44
  in other than that. Because luckily Just with the
• 37:48
  kind of the day job, just, I would just kind of do my routes
• 37:51
  and sometimes the people would be outside and ask me questions
• 37:53
  and stuff, and just before, like, a kind of leaving.
• 37:56
  But like, hey, by the way, you know, I roast coffee and local
• 37:59
  in the area, like, here's have a card or check out this website
• 38:02
  and I kind of probably shouldn't be doing that, that's enough,
• 38:08
  but just, I would just be conversation.
• 38:10
  Like, are just like, hey, by the way, I roast coffee you guys
• 38:12
  ever need any even now. Like, days off, I have a couple
• 38:16
  customers that will Buy a bag. So I'll drop off on my days off
• 38:19
  or if I do the route, like, I can do a local like deliveries.
• 38:22
  And I make sure to said that up because even with the pandemic,
• 38:25
  it helped me out only because more people were like everything
• 38:31
  was running out of stuff and I think people are like, well,
• 38:33
  your local. That's cool.
• 38:34
  I'll let me support local because that's when everything
• 38:36
  was starting to come to coalesce.
• 38:38
  Like after, you know, really 2021 is when Pop-ups like local
• 38:43
  populace. I'm talking about.
• 38:44
  Like people just literally getting together and being like,
• 38:47
  hey I started doing sourdough bread.
• 38:50
  Making actually I have a bunch of loaves like you want to buy
• 38:52
  something like and I know these two kids because my first pop-up
• 38:57
  was actually at my cousin's house at in her front yard in
• 39:00
  uptown Whittier, where she has this big just like open area and
• 39:04
  she started selling Scentsy. Like I think a lot of people
• 39:06
  it's like kind of the newer Tupperware situation where you
• 39:09
  sell these cool wax holders and there's like, Have a have a
• 39:12
  baby. You're the one and R2-D2 and
• 39:14
  like there's a Disney things and sports themes but she started
• 39:18
  selling. She's like became one of the
• 39:19
  head cells and she started doing these nights just like hey why
• 39:23
  don't you make coffee for people like charge him a couple of
• 39:25
  bucks per drink and just come on over when I have these parties,
• 39:28
  they'll come and pick up because it's covid safe.
• 39:29
  And if they want a drink, you're there and, you know, you can
• 39:32
  give them a cup of coffee and some cup of coffee as like,
• 39:34
  right? And then she started inviting
• 39:35
  Kabbalah friends that were local that did like like handmade yarn
• 39:40
  like soaps. Scrubbers and like dolls and
• 39:43
  wood. And people got into like, wood,
• 39:45
  carving and cutting, and making signs, and reupholstering,
• 39:49
  chairs, and stuff, like a lot of local people in no time.
• 39:51
  With your started doing stuff for their own to spend emic.
• 39:53
  Like people are waiting three and a half months for service
• 39:58
  call for, you know, something, everything just kind of shut
• 40:01
  down it so well. And they're also at home because
• 40:04
  they're not going out anymore, especially that first year.
• 40:07
  I know people are going out now, but for that first year, even
• 40:11
  people who Aren't as concerned about covid.
• 40:13
  They're still really wasn't anywhere for them to go.
• 40:16
  No, yeah, exactly. And my family, I'm the same way
• 40:20
  with my wife. Like we have her, her older
• 40:23
  parents like we have been careful for the last year's and
• 40:26
  we never got sick. Never?
• 40:27
  We got vaccinated as soon as we could, we had our turn stuff and
• 40:31
  just always wear a mask. And I was wearing masks indoors
• 40:34
  when I'm at my office and when I'm by myself, I take it off and
• 40:37
  if they interact with people I put it back on like there's a
• 40:41
  lot of stuff. These were so they say masks
• 40:43
  don't work or anything else in like, I don't know, I just know
• 40:46
  that since I started wearing all the time, just in general, like,
• 40:49
  I haven't gotten sick like a normal flu.
• 40:51
  Like I haven't been sick and tears, and it's actually really
• 40:53
  coming kind of nice. Like I'm like, well, you know,
• 40:55
  maybe it's help something. It definitely block something
• 40:58
  because we never got sick, like, period, knock on wood, like,
• 41:02
  like taking vitamins. And I think everyone got been to
• 41:05
  Better Health and working out and just trying to do the stuff
• 41:08
  that you can't go out and do anymore.
• 41:10
  So day, everyone just kind of more at home.
• 41:11
  I think my cousin doing a little pop ups for her people like
• 41:14
  helped me and got more local people in Whittier and around
• 41:17
  the surrounding areas because they would drive from all over
• 41:21
  the area like 20 minutes away to come pick up their stuff for
• 41:23
  Cincy. So just doing that and then
• 41:26
  started kind of going popping around like they're they're a
• 41:28
  couple people started doing it as a business where they're just
• 41:31
  like there's a way uptown with your Market at the local high
• 41:36
  school where I think they rent the parking lot for a weekend
• 41:39
  and this guy's like hey you guys pay us Like 40 bucks a spot, and
• 41:43
  then you're going to be here all day.
• 41:44
  I'll promote you on social media, I'll make sure to tag you
• 41:47
  tag me. Like, I have a following of
• 41:49
  1,000 people, so we should be getting a lot of people here for
• 41:52
  you guys to sell your stuff. So I was doing a couple of those
• 41:55
  and that's pretty much come where I'm at right now because I
• 41:58
  work Monday through Saturday 7:30 to basically 7:00 at night
• 42:02
  just because my office short-staffed so everyone's
• 42:07
  mandated over time. So I work 10 hours a day pretty
• 42:09
  much almost all the time. So when I get home It's been
• 42:12
  hard to keep going, but I mean, I come home and make sure to
• 42:14
  roast I roast on Sundays. I found a new place up here
• 42:17
  because this gas is getting real bad.
• 42:20
  And I had was a roasting as much.
• 42:22
  So like, for me, I want to I've always liked.
• 42:26
  Is it enjoyed making drinks for people in a cafe?
• 42:28
  Would be awesome. But like, just seeing how the
• 42:29
  pandemic, it hurt a lot of people.
• 42:31
  And a lot of people how to shut down because the brick and
• 42:34
  mortars and the situation in the relief, I think, now starting
• 42:36
  something would be easier but everything's so expensive,
• 42:38
  because of it. So I always thought of the idea
• 42:42
  of like a trailer and then I saw how popular and like a lot of
• 42:45
  people do those trailers now. So then I'm constantly
• 42:48
  rethinking like. Well my like the house we live
• 42:51
  at is zoned for construct, like a business, it's a business
• 42:53
  owned. So technically, if I build a
• 42:55
  trailer and put it out front on our charred and call it a coffee
• 42:59
  stop, I can do that because it's so important mercial.
• 43:03
  So I just have to build it. So I'm like well maybe or just
• 43:06
  by a shed from Home Depot and just put a window coffee.
• 43:10
  I have a big sign that I have, so I can put that outside in the
• 43:12
  darling. Wake up 6:00 5:00.
• 43:14
  In the morning 6:56, Joe deliver mail come back home, baby be
• 43:19
  open or Sundays all day. Like, who knows?
• 43:22
  Like I have all these different ideas and I with technology and
• 43:25
  like, everything else, like people are changing like they're
• 43:27
  doing coffee stations, out of the back of their van.
• 43:30
  Slyke, they have that setup. Now, we're just driving a van
• 43:33
  around and not even the Sprinter vans like just an Astro van
• 43:36
  like, just like a real Fiat. I've been seeing Things like, in
• 43:40
  Europe, but they've been doing and or, you know, the containers
• 43:43
  are really popular right now because they were cheap, but I
• 43:45
  think now they got a little bit more expensive because they were
• 43:48
  catching on, like, oh, people are abusing, these four kitchens
• 43:52
  and now they're food parts, and we can sell these for a lot
• 43:55
  more. Because I remember when I first
• 43:56
  heard of the idea of like buying one, they weren't that
• 43:59
  expensive. They were like 800 bucks for
• 44:01
  like a three by three. Like now there's thousands of
• 44:04
  dollars because and they'll do it for you.
• 44:06
  The like well, we'll prep it for you if you wanted a kitchen like
• 44:08
  fool to you that it's going to cost you.
• 44:10
  This much more but it'll be, you know, California safe and
• 44:13
  everything will be good. All you gotta do is add your
• 44:15
  equipment and it's like, 100 Grand.
• 44:18
  That's that as I mean by the different machines.
• 44:22
  I found this guy on Instagram is the is coffee conspiracies, and
• 44:25
  he started a Nitro coffee bike up in Santa Cruz.
• 44:28
  And he was just used to being coffee and then pandemic.
• 44:31
  And fortunately, I got laid off and he's went all in with his
• 44:35
  coffee because he was already in there and he's a great guy.
• 44:37
  And his name is Eddie and he was brewing, cold brew.
• 44:41
  He was finding my groceries like me and he took the chance.
• 44:44
  I kind of saw him and he saw an Instagram had to like lick those
• 44:46
  all day. So they he got recommended.
• 44:49
  It's also called me. Check out.
• 44:50
  I'm like that's cool and him doing like Micah Roasters from
• 44:53
  all over the place. Like he's really out of Santa
• 44:55
  Cruz. So he'd get stuff in San
• 44:56
  Francisco and Senate like other Santa Cruz or Wisconsin or like
• 45:03
  Idaho like he'd really fine, really small like just starting
• 45:06
  guys and promote them on his bike for a weekend and I he
• 45:09
  bought some coffee for me and it and he sold out and it was great
• 45:11
  head and then he transition to do being a roaster, which I
• 45:15
  mean, is he's doing great and then he's switching up from a
• 45:18
  Nitro bike to a coffee cart. So he's kind of moving up in
• 45:22
  that in that direction and he uses a ground control.
• 45:25
  So like he threw his cold brew into that now.
• 45:27
  So, Like I haven't had a chance to try it, but I, he has really
• 45:31
  good reviews and it's just like an idea of like through that's
• 45:35
  very similar that I had in mind. I just I have, I have to work
• 45:39
  full-time. So it's harder to kind of get
• 45:41
  that going and promote and like my Instagram's, okay?
• 45:44
  I have to really redo it because a little nicer and try to put
• 45:47
  more time and effort, but like, sometimes I'm like, I just made
• 45:50
  this drink. It came out good right now.
• 45:51
  Let's just post it like, or I'm making this right now.
• 45:54
  Like, it's always I got to try to plan it but sure.
• 45:58
  But Are you're also working and this is something you do on the
• 46:02
  side. You know, we're kind of talking
• 46:05
  a little bit about down the road down the road and, and what's up
• 46:09
  next. Realistically, this seems to be
• 46:13
  something that you're passionate about.
• 46:14
  I mean, you said maybe 5-10 years, it grows and grows and
• 46:17
  grows, Is that something you really see for yourself?
• 46:21
  This would be, this would be the thing that I do.
• 46:24
  And then my job is the thing that I do on the side.
• 46:27
  Yeah. Because people, you know, I
• 46:29
  always have more than one thing going on but it's mostly because
• 46:33
  I can't be alone with my thoughts.
• 46:36
  So I always have to always had to be working on something all
• 46:38
  the time and stay busy. I would like it to be like, I
• 46:43
  really enjoy it. It's just something I've
• 46:45
  unfortunately it's just an obsession now, like it.
• 46:48
  Just think eat drink sleep coffee.
• 46:52
  And I have to like, remember did not do that and step away me
• 46:55
  like, okay, there's life to like let's see, what's going on in
• 46:59
  the news or think what's talk to talk to your family?
• 47:02
  Maybe like that might be a good thing to do because it's just
• 47:05
  like working. I'll have a five-minute
• 47:07
  conversation sometimes and then be like, all right, I got it
• 47:10
  now. I got a place in fix these
• 47:11
  orders or I gotta prep the cold brew for the event and so it
• 47:16
  kind of takes away from the time.
• 47:17
  So it's like I had to remember that even though, So like I'm
• 47:19
  trying to make his passion that there's, there's more, there's
• 47:21
  always more to everything, you know, again taking the time for
• 47:25
  everything, has a process and take those thoughts and to
• 47:27
  really like reflect. And and to remember, sometimes
• 47:30
  everyone gets wrapped up in there, your your normal routines
• 47:33
  that you get sometimes, and you it's on, you're on autopilot.
• 47:37
  Sometimes, you know, you're just kind of going through and making
• 47:40
  sure everything gets done to the level proficiency that it needs
• 47:42
  to be. But when you get home it's just
• 47:44
  like, especially with pain out, you just feels like everything
• 47:47
  is just like heavy. Because, like the time you want
• 47:49
  to get up and do service. Like, you know, I use me five
• 47:51
  minutes to take a nap and just kind of like get yourself
• 47:55
  gathered and then get up and keep going and do everything.
• 47:58
  And so, it's like also kind of hard because I haven't, like,
• 48:03
  some of my friends were the same thing.
• 48:04
  It's like, that's why all you can talk about to like and then
• 48:09
  as if not, it's not that like a kind of thoughts, are wondering
• 48:11
  about something else or a process, or what I can do to
• 48:15
  make this taste better or like, hey, that's a cool teacher and
• 48:18
  maybe We asked them where they got that t.i., unfortunately,
• 48:21
  like I kind of don't have that. I guess that nervousness to just
• 48:26
  go up to someone and be like, hey, that's what you have, like
• 48:28
  a cool shirt. Would you get it?
• 48:29
  Like sometimes I'll just do that randomly and just be like, hey,
• 48:32
  that's that's so cool. Whatever.
• 48:33
  Like, where'd you get that from? Or if you had to choose, man,
• 48:36
  like, my mom was the same way as she did all the time.
• 48:39
  I think after her passing, it kind of took on some more of her
• 48:42
  social mannerisms, a little bit more because I was raised by my
• 48:46
  mom. But like, my mom, my parents
• 48:48
  were divorced, but my, my dad would always tell me.
• 48:50
  Like, you look, just like me, I can't deny you.
• 48:52
  Your brother may be but you can't.
• 48:54
  Die and my mom would say the same thing.
• 48:56
  She's like, you just look too much like him.
• 48:58
  Like you look identical and forth like I do, like I all the
• 49:01
  pictures prove it like, but my dad would always tell me like,
• 49:04
  you act. Just like your mom, like, your
• 49:06
  mom's son and I was like, okay. Like I didn't know what that
• 49:10
  meant but I mean I'm just unfortunately a little weird but
• 49:13
  I think a friend like did we need?
• 49:14
  Just look at me and normally it's like, oh no, he's seems
• 49:16
  like the I like whatever. And then I'll start getting
• 49:18
  excited about something and just like he got slow down your
• 49:20
  rambling, you're overloading. People like you're just excited
• 49:23
  like You gotta relax. I would say fortunate.
• 49:26
  Fortunately, you're a little weird that would be my
• 49:29
  perspective, you know? Like, yeah, being weird is a
• 49:32
  badge of honor, you know, and being passionate to.
• 49:35
  So, what do you think about your coffee that you're making today
• 49:39
  compared to the coffee? You were making at the start on
• 49:42
  the be more. It's definitely more consistent
• 49:46
  and it definitely tastes better. The be more is a good little
• 49:50
  starter but because you can't really, can you don't know what
• 49:53
  true Unless you like mod it and then put your own bean
• 49:57
  temperature, probe in it to get a more accurate because all you
• 50:00
  can control is like if a speed of the fan and I usually had it
• 50:04
  on full blast because I'm full blast.
• 50:06
  It's still is not doesn't keep it really moving that long and a
• 50:11
  roast like a one pound roast. I would do would take like 25
• 50:14
  minutes because you'd have to wait for it to warm up to
• 50:16
  certain template then their safety measurements.
• 50:17
  If you got Just two degrees above that safety recall you
• 50:21
  would shut down and then you would cool all the way down.
• 50:23
  You have to wait 15 minutes for it to cool down and to like
• 50:26
  start it up again and kind of watch it.
• 50:28
  While it warmed, it be more accurate, it was still good
• 50:31
  coffee because I sent it off to a couple friends.
• 50:35
  Actually listen to a another podcast called the coffee lovers
• 50:37
  podcast. There are at Seattle Jesse from
• 50:40
  conduit coffee. They've been doing it for years
• 50:42
  and I started listening to them I'm like hey guys I just reached
• 50:44
  out was like hey can I send you? I'm a I'm a brand new home
• 50:47
  roaster you can You some of my coffee, just tell me your
• 50:50
  thoughts and they did and kind of helped me out a little bit
• 50:54
  because up there Jesse they like more of a medium to medium dark
• 50:58
  roast up that see how I think that's more of their tens like
• 51:01
  training and Jesse does a great Rose.
• 51:04
  He has like a really good Blends and I had some beans from in
• 51:07
  there really nice. It's very different from I think
• 51:10
  down here like the style that everyone's doing to.
• 51:12
  I think this is California, you know, avocado toast and people
• 51:16
  like their natural process coffees in Europeans, I think
• 51:19
  now, everyone's, who's been into it?
• 51:22
  That's just like the standard. That's what you get.
• 51:24
  When you walk into a coffee shop, like you go.
• 51:26
  And you look at their Origins and you're like, okay, they got
• 51:28
  six on tap. Let's see what I want to.
• 51:30
  I want to Peru the beliefs, the, you know, the natural Ethiopian,
• 51:34
  or the washed Ethiopian, or this anaerobic Columbia, like, the
• 51:38
  people who've been doing this already know.
• 51:40
  And now, I think that kind of grade of coffee being so much
• 51:45
  more available and little Roasters like me or even cafes,
• 51:48
  or Other people that are now rotating and doing like several
• 51:53
  different, local coffees or east coast coffees like around here.
• 51:57
  I think more people are willing to take the chance to drink
• 51:59
  black coffee. And that's kind of like whenever
• 52:02
  I sell a bag, I always ask him like okay.
• 52:04
  Like before just I wonder, how do you drink your coffee?
• 52:07
  Like cream? And sugar are do you like or do
• 52:10
  you do the creamers that already pre-mixed with everything or do
• 52:13
  you drink it black and iced or hot?
• 52:15
  Like what do you use? Like I used to try to strike up
• 52:17
  a conversation. Like just in general, just so
• 52:20
  that way because when people look at my bags and stuff in the
• 52:23
  reading the titles and they're seeing what it is.
• 52:26
  Sometimes it's it doesn't click too much because what they know
• 52:29
  from what they're used to drinking.
• 52:31
  I mean now more people like Starbucks has all their little
• 52:35
  light blends that are still dark as much as they want to see
• 52:38
  light. It still tart roasted coffee.
• 52:41
  Like I think more people have definitely are trying
• 52:44
  everything. I think that trend of it being
• 52:46
  the new standard lease big almost That's people are
• 52:51
  discovering, it's bringing it all back to the like what it is.
• 52:55
  And it's a, it's a tree, it's a fruit.
• 52:56
  It's it's something that someone killed that their life with and
• 53:00
  because that's how they have to live to pay for where they're
• 53:03
  at. Like, that's just what they do.
• 53:05
  They're farmers and they're, they're trying to catch up with
• 53:08
  modern times because it's hard. I mean even as you know thinking
• 53:11
  about what we pay for and how much gas is down like eight
• 53:14
  dollars almost a gallon like they're working hard every day.
• 53:18
  Sewn up some Bound to produce something that's a luxury to
• 53:21
  everyone else. I'm happy to support like try to
• 53:24
  get farmers and more like that and get smaller gosh coffee from
• 53:28
  them and and you know, I can't afford to pay the eight to
• 53:31
  twelve dollars a pound. But I mean I try to do as much
• 53:35
  as I can and try to make sure that places I buy from
• 53:38
  definitely, they make sure to meet all the center's.
• 53:40
  That everything's a fair wage. You know what I learned one time
• 53:43
  was that like the organic branding is Is that like you
• 53:47
  have to pay for that to have that on a bag?
• 53:49
  And it's like okay well if you do your research I don't think
• 53:51
  you need it on the back. Let's you less.
• 53:54
  You know about what is it a Tamil coffee who are making it
• 53:57
  up in San Francisco like molecule by molecule.
• 54:00
  Like that's not real coffee but that's really the only thing
• 54:03
  that I would say is like not organic and even then I think
• 54:06
  there's still something that is organic a part of that I signed
• 54:08
  up for the newsletter. So I've been waiting for a
• 54:11
  chance to buy their coffee. I think the first batch like
• 54:13
  sold out real quick and I was like, so bummed That work is
• 54:16
  like a reminder. Gotta Buy this coffee to try it
• 54:19
  out. And beats me is how cool is that
• 54:21
  science like you just made it. The organic thing isn't an
• 54:25
  interesting conversation, we get a farm box, a CSA at our house,
• 54:29
  and it's not the farm. That we buy it from isn't
• 54:32
  officially organic, but when I talk to the farmer who comes to
• 54:35
  our local markets, and we talked about, you know, how he does it
• 54:38
  because we prefer to have an organic food, he just kind of
• 54:41
  laughs. He's like, well, it's organic
• 54:43
  because we can't afford the pesticides that you would.
• 54:46
  Beaver not to be exactly. Know, we've been growing at the
• 54:49
  same way for 40 years. Like, this is what we do and,
• 54:51
  you know, having those conversations and and taking
• 54:54
  that extra step and not everyone has the time or the privilege of
• 54:58
  the time to do that, you know there.
• 55:01
  Yeah, you know, work in their jobs or their, you know, they're
• 55:03
  surviving in a different way, but when you do have that
• 55:06
  opportunity by doing that, it is beneficial to you and also
• 55:10
  beneficial to the end, you know, the end farmer.
• 55:14
  I want to make sure that ask you, if there's anything that I
• 55:18
  didn't ask you about today, I think we kind of just jumped all
• 55:23
  over the place, right. Yeah, we really covered a lot.
• 55:27
  I'll be honest, ever, since you said Winchell's, I've been
• 55:29
  craving a donut, so I know the rest of my stay.
• 55:33
  If you ever come up here, there's a place in San Clemente
• 55:36
  are no, no. San Juan Capistrano JD the
• 55:39
  flannel, Donuts. They're the best donut I've ever
• 55:42
  had around here. He makes them out of croissant
• 55:45
  dough. He makes croissant dough Donuts.
• 55:48
  Like it's not a Crona. It's a donut.
• 55:50
  It is a doughnut. But he uses croissant dough for
• 55:53
  everything. He's got this smoking.
• 55:57
  Smoked, apple fritter that's delicious and has that smell?
• 56:01
  It? Does, it has spoken, it tastes
• 56:02
  like a smoky apple pie, like, it's delicious and he had like,
• 56:05
  a brown sugar and sea salt, like those like it's expensive but
• 56:09
  you know, to his craft and I'm happy to support and any chance
• 56:12
  I get it because it's so good. I mean, he's just like
• 56:14
  Winchell's like, this is a classic.
• 56:16
  Like I grew up with it too. So everyone's wearing, like,
• 56:18
  okay, there's still one around on the street for me, so I'll go
• 56:21
  and try to get some a box for the family and stuff on Sundays.
• 56:25
  I mean, we didn't have Winchell's where I grew up But I
• 56:27
  watched this great documentary called the doughnut King where
• 56:30
  they kind of told the story of Winchell's.
• 56:32
  It's worth it to watch. If anyone's listening when you
• 56:35
  are going out, when you are out in the world and you're buying a
• 56:38
  cup of coffee somewhere else, what are you ordering for
• 56:41
  yourself? Everything, I usually stick with
• 56:46
  a shot of espresso iced Americano and they're cold,
• 56:50
  grew, almost every to get just those three things.
• 56:53
  I usually buy, though, just those three things for myself.
• 56:57
  Including anyone else that's with me?
• 56:59
  I usually try to order that or at least an iced Americano and
• 57:02
  then like a drip, like just, I always want to see what other
• 57:05
  people are doing as like. Okay, this is our base because I
• 57:09
  think that's where everything starts like.
• 57:10
  You have to have a good base and if you have a good Pace, no
• 57:13
  matter what you add to it, it's gonna taste good, just newer.
• 57:16
  Drinks, newer fads, the orange juice and espresso or, you know,
• 57:20
  the aeroccino or like anything like that.
• 57:22
  As long as you have a good solid base coffee, no matter what you
• 57:26
  do to it, it's still going to be Good, unless you just ruin it
• 57:29
  somehow, which is I think just tons and tons of something and
• 57:34
  then all you taste is the something instead of coffee.
• 57:37
  But I mean, I know everyone is different.
• 57:39
  Everyone likes our coffee certain way and I try to be as
• 57:41
  open as I can to everybody because I'm not going to ever.
• 57:44
  I remember those days when it was, like, you can't say it like
• 57:47
  this. It's this.
• 57:49
  And you have their briefs done for.
• 57:50
  She had that attitude. It was like, yes.
• 57:51
  This is great. But you gotta say it, right?
• 57:55
  And if you don't say it right then, I'm just gonna And give
• 57:57
  you that stare. It's like, come on, like, I
• 58:00
  remember those days. I don't think I've ever done
• 58:02
  that. But I mean, I remember this day.
• 58:04
  So I think it's just again, passionate about what I do is I
• 58:08
  try to make it as if I enjoy it. I have a pretty high standard
• 58:11
  for things and I find enjoy it. It's got to be good for everyone
• 58:15
  else I think. And so far, I've only had one
• 58:18
  person. Tell me they didn't like a
• 58:19
  coffee and it's only because they like a darker roast other
• 58:23
  than that, they're like, it's pretty good.
• 58:24
  But I prefer a darker roasts and I'm like, oh, Okay, that's no
• 58:28
  problem, man. It's happening here.
• 58:29
  Enjoyed it. Yeah, the best coffee is the
• 58:32
  coffee. That you like, you know, like
• 58:35
  you're like your grandparents and your mom did where they
• 58:38
  added a lot of cream and sugar, you know, cream and sugar is
• 58:42
  just turns cause it's kind of like ice cream, you know.
• 58:44
  It's so for sure, brings out all the sweetness in that coffee and
• 58:48
  if that's what gets you started down, that coffee path.
• 58:50
  And that's, that's all good. So Mateo, thank you for spending
• 58:54
  an hour with me and and telling me about your story.
• 58:57
  And how you got to where you're at now?
• 58:59
  I feel like we could probably have another chat another year
• 59:01
  from now and we'll have a whole nother hour to talk about, for
• 59:04
  sure. Yeah, we probably just throw
• 59:06
  that on the calendar now, but I really appreciate, I appreciate
• 59:10
  how passionate you are about what you're doing and as a micro
• 59:13
  roaster, I also understand what it's like to be working and have
• 59:17
  a job. And then have this thing that is
• 59:19
  the thing that keeps you going, when you're doing your job and
• 59:22
  nothing against your job, I'm sure it's great, but I
• 59:25
  appreciate that and the effort that it takes takes to follow
• 59:28
  through. So congratulations and and I
• 59:30
  still got a little bit of your coffee left to enjoy this week.
• 59:35
  It was great talking to you too. Okay?
• 59:45
  To recap Winchell's Donuts, has been in business since 1948 that
• 59:51
  is 73 years of donut and coffee operations, the home of the warm
• 59:56
  and fresh. Claims to be the largest chain
• 59:58
  on the west coast with about 170 locations.
• 1:00:03
  I should add that they offer a 14 donut, Baker's Dozen in the
• 1:00:06
  box. So an extra donut that doesn't
• 1:00:09
  need to make it home. There are still Nordstrom's
• 1:00:12
  cafes, which they now call me bars.
• 1:00:15
  There isn't a clear list of which shops have them and which
• 1:00:18
  don't but Las Vegas, New York City along with California's San
• 1:00:22
  Jose Glendale and Roseville list.
• 1:00:24
  Menus online, Mateo was in the coffee industry at Nordstrom's
• 1:00:29
  left and was then inspired to return after the passing of his
• 1:00:33
  mother. He's in an interesting position
• 1:00:36
  where he can access the coffee industry and get advice from the
• 1:00:39
  coffee community. Faster and easier than ever.
• 1:00:43
  But also starting a small coffee, roasting operation is a
• 1:00:47
  trending passion, for a lot of people making the side hustle
• 1:00:51
  more of a challenge and that may be true for you too.
• 1:00:55
  For those of you Mateo included who have been roasting coffee
• 1:00:58
  and looking toward a future where coffee is your career.
• 1:01:01
  I definitely wish you luck on your journey and I hope this
• 1:01:04
  show is helped. Clarify your goals or taught you
• 1:01:07
  something, or shared an entrepreneurial story that
• 1:01:10
  inspired. You like this one today?
• 1:01:13
  Finally, I really like the name thoughts and process coffee,
• 1:01:16
  which was inspired by Mateos livejournal blog.
• 1:01:20
  I have a lot of thoughts about coffee and about the state of
• 1:01:23
  the world and about my own future in the coffee industry,
• 1:01:26
  but I don't always okay, rarely, give myself the time to process
• 1:01:31
  those thoughts. What better than over a cup of
• 1:01:34
  Mateo's coffee had two thoughts and process coffee.com to order
• 1:01:38
  Mateos. Roasted to order coffees or link
• 1:01:40
  to his is Instagram page. You'll also find links to those
• 1:01:44
  on roast westcoast.com, which is where you can and should
• 1:01:47
  subscribe to the newsletter that accompanies.
• 1:01:49
  This podcast, I'll email you, every episode with details, on
• 1:01:53
  the show, more coffee information, links to our
• 1:01:56
  sponsors and to our guests. And if you sign up for a paid
• 1:01:59
  subscription, you can also access the bean Journal,
• 1:02:02
  featuring Coffee Roasters from up and down the west coast and
• 1:02:05
  Beyond. Thanks to Mateo for being so
• 1:02:08
  willing to share a story and for being the one to reach.
• 1:02:11
  To me, he made my job hosting and producing the show easy.
• 1:02:16
  The next show is the last of season 5 and it features coffee
• 1:02:19
  consultant, Lily quiroz, that episode and all 100-plus.
• 1:02:23
  Episodes of this show are brought to you with support from
• 1:02:26
  my roast industry Partners, including zoom bar coffee and
• 1:02:30
  tea, most your coffee company, steady-state coffee, roasting
• 1:02:34
  Camp Coffee Company, ignite Coffee Company, Ascend Roasters
• 1:02:38
  Coffee cycle. Roasting first light whiskey.
• 1:02:41
  Maria coffee, Cape Horn, coffee, importers and cafe latte are
• 1:02:45
  links to. Those companies are on roast
• 1:02:47
  westcoast.com and I'm always sharing and reposting their
• 1:02:51
  social media on the roast West Coast Instagram.
• 1:02:55
  This episode of the roast West Coast coffee podcast is was has
• 1:02:59
  been written produced and recorded by me Ryan Wilt not
• 1:03:03
  from the closet but from the basement and I hope this show is
• 1:03:06
  found you happy healthy and with, at least enough sanity to
• 1:03:10
  make it through the day. For those of you headed out for
• 1:03:12
  a cup of coffee this week, please always tip your Baristas
• 1:03:16
  and be sure to drink. Good coffee, happy 70th birthday
• 1:03:20
  Polly. Everyone don't forget to use
• 1:03:52
  that promo, code RWC using capital letters on thoughts and
• 1:03:56
  process.com you'll get 15% off your first order and I've got
• 1:04:00
  the link on roast westcoast.com. And in this podcast episodes
• 1:04:04
  show notes, I like beer, hey, everyone.
• 1:04:09
  If you like the roast West Coast coffee podcast, you might also
• 1:04:13
  appreciate the, I like beer the podcast.
• 1:04:16
  Listening to these guys is like being a fly on the wall of the
• 1:04:19
  pub with a few of your favorite mates.
• 1:04:20
  Having a pint these professional beer appreciators, have plenty
• 1:04:24
  of stories to share on everything from the mating
• 1:04:26
  habits of penguins to there behind the scenes Brewery
• 1:04:29
  experiences check out the, I like beer the podcast where
• 1:04:33
  ever, you are listening to this show about coffee or head.
• 1:04:36
  To, I like beer, the Podcast.com.