Latest / I Am All In with Scott Patterson / Luke’s Diner: Coffee, Coffee, Coffee

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Luke’s Diner: Coffee, Coffee, Coffee · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I Am all in.
• 0:07
  Speaker 2: Oh, let's you. I Am all in with Scott Patterson,
• 0:19
  Speaker 2: an iHeartRadio podcast.
• 0:21
  Speaker 1: Hey everybody, Scott Patterson, I'm All in Again podcast, Luke Steiner,
• 0:26
  Speaker 1: and my special guest is Lance Hendrick. iHeart Podcasts listen
• 0:35
  Speaker 1: on the iHeartRadio app. Lance has over a decade of
• 0:40
  Speaker 1: experience in the coffee industry and creates in depth content
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  Speaker 1: focused on coffee equipment. His videos are meticulously researched and tested,
• 0:50
  Speaker 1: such as his hour long analysis of various home grinders.
• 0:54
  Speaker 1: If you're looking to build your home coffee set up
• 0:57
  Speaker 1: or dive deeper into brewing techniques, gear Lance's page is
• 1:02
  Speaker 1: an essential resource. It's the ultimate hub for coffee enthusiasts
• 1:06
  Speaker 1: and equipment fanatics who want to evaluate their coffee game.
• 1:12
  Speaker 1: So each week we're going to be talking about one
• 1:14
  Speaker 1: significant food moment from each episode. And as everybody in
• 1:20
  Speaker 1: the audience knows and welcome Lance, thank you for coming on,
• 1:23
  Speaker 1: nice to have you.
• 1:25
  Speaker 2: Thanks for having me.
• 1:26
  Speaker 1: Scott Gilmour, Girls, as you know, goes in hand with coffee.
• 1:31
  Speaker 1: You know, Luke sers coffee at the beginning, That's how
• 1:34
  Speaker 1: Laura's relationship begins with him or continues and at the end,
• 1:38
  Speaker 1: he serves coffee again, so it book ends at least
• 1:42
  Speaker 1: the pilot episode, but it is a constant in these episodes. Coffee, Luke,
• 1:48
  Speaker 1: laural I. That's the order or Laura Luke, And so
• 1:55
  Speaker 1: we probably think the reason they all talk so fast
• 1:58
  Speaker 1: is because of the coffee. Maybe is diner coffee better.
• 2:02
  Speaker 1: Maybe I think a lot of people do like diner
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  Speaker 1: coffee over specialty coffees.
• 2:08
  Speaker 3: There's a.
• 2:10
  Speaker 1: You know, we'll get into talking about the Arabica versus
• 2:14
  Speaker 1: robust beans and how some people for one or the other.
• 2:19
  Speaker 1: I don't know how, oh, but they we will. I
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  Speaker 1: did not drink coffee while I was filming, That's one question.
• 2:28
  Speaker 1: When I did, I would suffer the crash midday and
• 2:31
  Speaker 1: that was bad, and then I'd have to drink more
• 2:33
  Speaker 1: coffee and then I couldn't sleep. But love it, love it,
• 2:39
  Speaker 1: love it. Alexis did not drink coffee wife while filming.
• 2:42
  Speaker 1: She was a water or soda. The line coffee coffee
• 2:46
  Speaker 1: coffee became one of the most iconic lines from the
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  Speaker 1: show associated with Lorelei and Luke's relationship. That's originating from
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  Speaker 1: episode fifteen, season five, but we knew far before that.
• 3:00
  Speaker 1: At the very first scene that their relationship had something
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  Speaker 1: to do with coffee. Let's address this picture that you shared.
• 3:08
  Speaker 1: You dressed as Luke Gilmore Girl's Coffee takeover across the country.
• 3:14
  Speaker 1: What possessed you to do this? Lance?
• 3:16
  Speaker 2: So yeah, at the time, I was living in Memphis
• 3:18
  Speaker 2: in twenty sixteen when that big promotional campaign occurred and
• 3:22
  Speaker 2: a shop that I would pull shifts at was selected
• 3:25
  Speaker 2: as one to feature the Luke's Diner garb. So I
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  Speaker 2: was working the shift that day and I was like, well,
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  Speaker 2: screw it, let's just go out, so, you know, put
• 3:32
  Speaker 2: on the backwards cap and on a flannel, went in
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  Speaker 2: there with the Luke Steiner apron. And I got so
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  Speaker 2: many pictures taken with me that day. Did I look
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  Speaker 2: like you?
• 3:41
  Speaker 1: No?
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  Speaker 2: But I had the backwards cap in the flannel and
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  Speaker 2: people were loving it. So good time.
• 3:47
  Speaker 1: Isn't that great on those fans?
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  Speaker 2: Great? Oh they were fantastic.
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  Speaker 1: Just me.
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  Speaker 2: They wanted me to They just wanted me to be really,
• 3:53
  Speaker 2: you know, stubborn and stern and sarcastic. And I was like,
• 3:56
  Speaker 2: all right, easy, do that all day.
• 4:00
  Speaker 3: Oh that's fantastic.
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  Speaker 2: All right.
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  Speaker 1: So one of the the opening scene of the first episode,
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  Speaker 1: laurel I walks into the diner and she begs, please, Luke, please,
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  Speaker 1: please please, how many cups have you had today? None?
• 4:10
  Speaker 1: Plus five? But yours is better? You have a problem yesterday?
• 4:13
  Speaker 1: All right? So we go through all that great stuff
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  Speaker 1: right Then there's a scene between Lorlai Rory and they
• 4:23
  Speaker 1: hit up Luke's diner after having dinner to get no more.
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  Speaker 1: So that's the very last scene. So Luke comes up,
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  Speaker 1: say what do you have coffee in a vat? I'll
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  Speaker 1: also have coffee and chili fries, and Luke says, that's
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  Speaker 1: quite a refined palate you've got there. He returns with
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  Speaker 1: the coffee fries.
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  Speaker 3: I can't stand it.
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  Speaker 1: This is so unhealthy. Rory, please put that cup.
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  Speaker 3: Of coffee downe.
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  Speaker 1: You don't want to grow up to be like your mom.
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  Speaker 1: Rory says, sorry, too late. All right, So we are
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  Speaker 1: imbued with coffee on this show. Let me ask you this.
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  Speaker 1: I've got my own line of coffee, Scotty Piece, Big
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  Speaker 1: Mud Coffee, and I've got some exclusive Gilmore Girls blends
• 5:00
  Speaker 1: with a co branding deal with Warner Brothers. So I
• 5:02
  Speaker 1: know a little bit about coffee, not as much as
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  Speaker 1: you and you know, we've got all kinds of blends,
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  Speaker 1: any kind of blend you want. Are you a fan
• 5:13
  Speaker 1: of seasonal coffee trends like pumpkin spice or peppermint flavors
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  Speaker 1: and wine?
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  Speaker 2: Personally, no, but it's not because I have anything against
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  Speaker 2: them per se. It's just not I guess my cup
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  Speaker 2: of coffee, right. So I'm very much a bland person
• 5:28
  Speaker 2: when it comes to coffee. I just always drink coffee black,
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  Speaker 2: whether it's filter coffee or espresso. But obviously being a
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  Speaker 2: barista for as long as I have, more than happy
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  Speaker 2: to make that because anything that gets people into coffee
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  Speaker 2: I'm all about. So they're very cool. I really enjoy.
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  Speaker 2: You know, pumpkin spice Alattes is such a massive hit
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  Speaker 2: every year, so I'm a big fan of when shops
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  Speaker 2: take the extra step to really cultivate something special, make
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  Speaker 2: comade syrup and kind of make a presentation around that
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  Speaker 2: drink itself. But yeah, for me personally, I could go without.
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  Speaker 2: My wife loves them, So that's.
• 5:59
  Speaker 1: What tell us about the importance of a high quality water. Yeah,
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  Speaker 1: coffee is mostly water, and there's different types of water,
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  Speaker 1: so talk about that a little bit.
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  Speaker 2: Yeah, absolutely, without getting too nerdy. Coffee in your you know,
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  Speaker 2: typical diner cup of coffee, we got the diner mug
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  Speaker 2: tattoo right here, the diner cararaft tests to you right here. Wow,
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  Speaker 2: in your typical filter coffee, you have over ninety eight
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  Speaker 2: and a half percent of that cup of coffee is water,
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  Speaker 2: and then an espresso about ninety percent is water. And
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  Speaker 2: so the water that's going into your coffee is a
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  Speaker 2: great dictator of flavor, and in fact, the mineral composition
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  Speaker 2: of that water is essentially a flavor additive. So recently
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  Speaker 2: we found out through chemistry that the actual minerals are
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  Speaker 2: not affecting the extraction of the coffee beans. So what's
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  Speaker 2: being dissolved, it's not really affected by what's in the water. Instead,
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  Speaker 2: they're actually affecting the final flavor profile. So depending on
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  Speaker 2: your water and what's in it can have a great
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  Speaker 2: effect on the final taste. It's not just the coffee.
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  Speaker 2: So one thing I always recommend people doing when they
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  Speaker 2: brew at home is to the bare minimum, use like
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  Speaker 2: some sort of you know, refrigerator filter that you just
• 7:08
  Speaker 2: you know, a pitcher of some sort of filter in
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  Speaker 2: order to get out at least the chlorine because so
• 7:12
  Speaker 2: many cities treat their tap water with chlorine, and so
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  Speaker 2: to get rid of the coreine taste because that will
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  Speaker 2: show up in the final cup, and to just kind
• 7:19
  Speaker 2: of soften the water a bit. But water is insanely important.
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  Speaker 2: And also if you're not treating the water, you can
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  Speaker 2: ruin your coffee machines from like scale build up and
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  Speaker 2: things like that. So water is definitely overlooked, I think,
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  Speaker 2: and will increase the quality of any coffee, regardless of
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  Speaker 2: if you like, you know, really dark coffees or certain
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  Speaker 2: blends or robusto or rabica, whatever it might be. Water
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  Speaker 2: is primo.
• 7:43
  Speaker 1: You produce a lot of content about coffee equipment, but
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  Speaker 1: when it comes to brewing, what is your favorite method?
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  Speaker 1: French press, pour over, espresso drip, what what is it?
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  Speaker 2: Yeah, my favorite for sure is a V sixty So
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  Speaker 2: just a style of poor over. It's one of the
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  Speaker 2: oldest styles. Actually just brewed one right before getting on
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  Speaker 2: a little decaf because it's late for me. But it's
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  Speaker 2: just this like conicle hore over device where I can
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  Speaker 2: put a smaller dose in there and still get a
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  Speaker 2: good extraction, where I don't have to commit to a
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  Speaker 2: whole pot or something like that. So this is what
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  Speaker 2: I make. Usually about fifteen grams is my dose. So
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  Speaker 2: a full cup would be I don't know, eight ounces maybe,
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  Speaker 2: but that's typically what I brew throughout the day, and
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  Speaker 2: I'll have two or three of those a day throughout
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  Speaker 2: the day.
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  Speaker 1: Lance talk about the latest coffee trends in twenty twenty
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  Speaker 1: four that you've noticed.
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  Speaker 2: Yeah, absolutely, there have been some really crazy ones. So
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  Speaker 2: on the producer level or the farmer level, you have
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  Speaker 2: a lot of what's called co fermented coffees that are
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  Speaker 2: now being produced. So, of course, coffee, as the listeners
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  Speaker 2: may or may not know, is actually the seed of
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  Speaker 2: a cherry, and in order to get that seed out
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  Speaker 2: you do it's called the processing method. So it's essentially
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  Speaker 2: just how you get the seed out in what way
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  Speaker 2: and what flavors will be imparted on that seed through
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  Speaker 2: a fermentation process. Now they're very fermentation process, but they're
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  Speaker 2: all natural in the sense that some are the natural
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  Speaker 2: process where you put the coffee cherries outside and you
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  Speaker 2: let them just, you know, degrade in the sun. You
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  Speaker 2: have some where you take the skin off and you
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  Speaker 2: let it just stay in its sticky mucilage layer, and
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  Speaker 2: you have some where you take everything off and you
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  Speaker 2: wash it really well and you let it kind of
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  Speaker 2: ferment in its kind in its deep pulped stage prior
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  Speaker 2: to washing. Now some producers have been doing which has
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  Speaker 2: been a huge trend in coffee, especially in the specialty world,
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  Speaker 2: is they are using different fruits or different extracts or
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  Speaker 2: different things along those lines to co ferment alongside the coffee,
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  Speaker 2: which will give you like sometimes there's a I've had
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  Speaker 2: a passion fruit coferment coffee, which literally means the producers
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  Speaker 2: grew passion fruit on the same farm, and they took
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  Speaker 2: parts of it, some of the flesh, and they added
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  Speaker 2: it to the fermentation of the coffee seeds, and so
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  Speaker 2: it imparts some of that passion fruit flavor over onto
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  Speaker 2: the coffee and it makes it through even after it's
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  Speaker 2: been roasted. You brew the cup and it tastes like
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  Speaker 2: passion fruit. That's a very big trend. And then, of course,
• 10:02
  Speaker 2: the trend that never dies in the home coffee world
• 10:05
  Speaker 2: is the growing abundance of coffee grinders. Thankfully, people have
• 10:09
  Speaker 2: realized the vast importance of a coffee grinder, and more
• 10:12
  Speaker 2: and more moving away from cheap blade grinders and are
• 10:15
  Speaker 2: getting you know, conical burd sets, flat burth sets in
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  Speaker 2: their grinders, and there's been more and more players in
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  Speaker 2: the game, allowing for a cheaper and cheaper product with
• 10:23
  Speaker 2: higher and higher quality. So there's been a massive influx
• 10:27
  Speaker 2: of sadly, what's called gear acquisition syndrome. So people will
• 10:31
  Speaker 2: buy something and then they see something new come out
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  Speaker 2: and oh, shiny new and they say that it has
• 10:36
  Speaker 2: an ionizer inside, I need it, and then they want
• 10:38
  Speaker 2: to buy that. But the accessibility I think has been
• 10:41
  Speaker 2: a huge trend this year, which has been great. Of course,
• 10:43
  Speaker 2: it's throttled by competition in the market, but the end
• 10:47
  Speaker 2: result when it comes to making things accessible and not
• 10:50
  Speaker 2: thousands of dollars, is a great outcome.
• 11:02
  Speaker 1: Interesting what you say about the coffee cherry or the cascara.
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  Speaker 1: What we're doing with two of our blends, the House
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  Speaker 1: Blend and the Breakfast Blend. We are taking the coffee
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  Speaker 1: cherry and we're grinding it into a powder and we're
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  Speaker 1: adding it to both blends percentage to each back, and
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  Speaker 1: that is providing fiber and nutrients and iron and all
• 11:24
  Speaker 1: kinds of great stuff. So we're also it's helping. You
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  Speaker 1: know that that coffee cherry is usually discarded, uh in
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  Speaker 1: in sourced countries and it and it creates a tremendous
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  Speaker 1: amount of environmental negative environmental impact, lots of pollution. So
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  Speaker 1: we're we're using the coffee cherry, we're not discarding it,
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  Speaker 1: and we're utilizing it in our house and breakfast blends.
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  Speaker 1: It gives it a nice little kick, a little bit
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  Speaker 1: of a cherry flavored A little bit, not a lot.
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  Speaker 1: You know, it's like some of those like some of
• 11:59
  Speaker 1: those africans as you get that are that are so
• 12:01
  Speaker 1: fine and grown at such such heights. Oh yeah, have
• 12:06
  Speaker 1: you ever experimented lance with adding unusual ingredients to your
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  Speaker 1: coffees like spices, butter or citrus.
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  Speaker 2: I have done it kind of for fun and for
• 12:16
  Speaker 2: kind of drink making competitions. So yes, I've definitely played
• 12:20
  Speaker 2: around with adding different things, adding different oils in different yeah,
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  Speaker 2: different spices, as you say, different even essential oils, which
• 12:29
  Speaker 2: is another, by the way, another co fermentation process. People
• 12:32
  Speaker 2: have an essential oil to the coffees which can really
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  Speaker 2: prove the aromas, which is you know a majority of
• 12:39
  Speaker 2: our taste sensation is from aroma. But yeah, I've definitely
• 12:42
  Speaker 2: played around with things. There are lots of trends on TikTok,
• 12:45
  Speaker 2: you know, if people who are adding things to their pucks.
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  Speaker 2: So if people are listening to this and thinking that's
• 12:50
  Speaker 2: what we're talking about, please don't do that. You will
• 12:52
  Speaker 2: ruin your expresso machine. Do a lot of these influencers
• 12:55
  Speaker 2: just make the picture with the you know whatever they
• 12:58
  Speaker 2: put in their portafilter and then they actually a regular shot.
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  Speaker 2: Don't mess up your machines. But there are some cool
• 13:03
  Speaker 2: things you can do. In fact, there's one that works
• 13:06
  Speaker 2: pretty well. If you take like a slice of an
• 13:08
  Speaker 2: orange and you put it on top of your bed
• 13:10
  Speaker 2: of coffee and brew through the orange so that the
• 13:12
  Speaker 2: water goes through the orange into the coffee. You can
• 13:14
  Speaker 2: get some nice natural aroma and citrus oil citris zest
• 13:17
  Speaker 2: into your coffee. So there are cool things you can
• 13:20
  Speaker 2: do along those lines. When it comes to things like butter,
• 13:23
  Speaker 2: I don't I've never done that because it's such an
• 13:26
  Speaker 2: overpowering flavor, all the fats in it, that it takes
• 13:29
  Speaker 2: away from why I drink coffee, which is not necessarily
• 13:32
  Speaker 2: for the caffeine. I mean, right now I'm drinking a
• 13:34
  Speaker 2: really nice decalf, which this was actually co fermented as
• 13:37
  Speaker 2: we were discussing earlier, and it's the best way that
• 13:40
  Speaker 2: I have found a salvage decalf is to have some
• 13:42
  Speaker 2: sort of artificial flavor in it. But I do think
• 13:45
  Speaker 2: flavors are are important. The vast majority of people don't drink,
• 13:48
  Speaker 2: especially as you said, and so there are lots of
• 13:50
  Speaker 2: people who aren't really you know, into the types of
• 13:54
  Speaker 2: beverages that I might be into, and I think that
• 13:56
  Speaker 2: a great way to get into it is through this
• 13:58
  Speaker 2: type of flavoring.
• 13:59
  Speaker 1: Right, what's your favorite coffee recipe? Lance that you make
• 14:04
  Speaker 1: it home like?
• 14:05
  Speaker 2: That's not just straight coffee, right, Yeah, I really the
• 14:10
  Speaker 2: only things I enjoyed doing would be revolving around cold coffee.
• 14:14
  Speaker 2: So I'm not even though I love straight coffee, when
• 14:17
  Speaker 2: it comes to cold coffee, I don't actually like it straight.
• 14:20
  Speaker 2: I'm just, for whatever reason, whenever a coffee is cold,
• 14:23
  Speaker 2: I just don't like the taste as much. I want
• 14:25
  Speaker 2: it to be hot. That's where you're getting most of
• 14:26
  Speaker 2: those vault organic compounds blasting in the face. And it's
• 14:29
  Speaker 2: great well when it's cold. Honestly, my favorite, without question
• 14:33
  Speaker 2: is very simple it's just an espresso tonic where literally
• 14:37
  Speaker 2: you add espresso to tonic water over ice and you
• 14:39
  Speaker 2: can zest some orange on it. You can accentuate it
• 14:42
  Speaker 2: with whatever you want. There's some great flavored tonic waters
• 14:46
  Speaker 2: out there. You can play around with the different flavors
• 14:48
  Speaker 2: to match your espresso. But that's definitely my favorite. But
• 14:52
  Speaker 2: I also make a lot of the things I do citrus,
• 14:54
  Speaker 2: you know, infews. So I might do some sort of
• 14:57
  Speaker 2: chocolate chocolate rimmed glass with like a cold brew concentrate
• 15:02
  Speaker 2: in a little bit of oat milk and add some
• 15:04
  Speaker 2: citrus spice to or citrus es to it in order
• 15:07
  Speaker 2: to kind of bring it out and then have chocolate
• 15:08
  Speaker 2: coating on the rim. Things like that my wife really
• 15:11
  Speaker 2: loves and I enjoy making on occasion. But also making
• 15:14
  Speaker 2: like cold cold brew ice cubes is really fun. We've
• 15:17
  Speaker 2: been playing around with that a lot in order to
• 15:19
  Speaker 2: put into, you know, a cup of oat milk or something,
• 15:21
  Speaker 2: and it's interesting.
• 15:24
  Speaker 1: I'm gonna where do you live?
• 15:26
  Speaker 2: What stadium? I live in Porto, Portugal.
• 15:30
  Speaker 1: You're in Portugal?
• 15:32
  Speaker 2: I am wow, wow, Yes, I've moved out here recently.
• 15:37
  Speaker 1: Hello, okay, yeah, two years.
• 15:39
  Speaker 2: About two years I come back to the States sort
• 15:41
  Speaker 2: of frequently. But yeah, about two years ago I moved
• 15:44
  Speaker 2: out here.
• 15:45
  Speaker 1: Let me ask you, do you think coffee cocktails, espresso
• 15:49
  Speaker 1: martinis are over hyped? Do they deserve the attention they're getting.
• 15:52
  Speaker 2: You know, if you can get a good espresso martini,
• 15:55
  Speaker 2: it is very good, and in fact, I'll recommend if
• 15:57
  Speaker 2: people want to know how to make the best one.
• 16:00
  Speaker 2: Dan Fellows on YouTube he's a multiple Coffee and Good
• 16:04
  Speaker 2: Spirits World Champion, which literally is a competition and that
• 16:07
  Speaker 2: over fifty countries participate in. And it's literally a mixology
• 16:11
  Speaker 2: competition and you have to have coffee as the main ingredient.
• 16:14
  Speaker 2: And so he has an incredible YouTube where he posts
• 16:17
  Speaker 2: all these recipes in his espresso martini. It is I
• 16:21
  Speaker 2: mean he does things like an old fashion but coffee, coffee, bass,
• 16:24
  Speaker 2: and all these different things where he has that's another
• 16:27
  Speaker 2: good cold coffee. By the way, if you do a
• 16:30
  Speaker 2: cold brew concentrain and say of the whiskey and make
• 16:31
  Speaker 2: like an old fashion oh, some simple syrup in there
• 16:34
  Speaker 2: and some model cherry, Oh it's.
• 16:37
  Speaker 1: Good, fantastic. Do you ever use coffee and recipes beyond
• 16:41
  Speaker 1: just drinking it? Oh?
• 16:42
  Speaker 2: Yeah, like in meat rubs and things like that, which
• 16:45
  Speaker 2: may not be everyone's taste, but I think it can
• 16:46
  Speaker 2: be really good when you're out doing barbecues to have
• 16:48
  Speaker 2: a little bit of espresso grounds in some of a
• 16:51
  Speaker 2: meat rub. And then my favorite food ever that's built
• 16:55
  Speaker 2: around coffee is Tyrmaso. I actually had the privilege of
• 16:59
  Speaker 2: going to the original restaurant that had Tier massouon Treviza,
• 17:02
  Speaker 2: Italy last year, and it was its awesome.
• 17:05
  Speaker 1: Well, let's talk a little bit about that. That's a
• 17:08
  Speaker 1: that's a classic Italian dessert, features layers of coffee soaked
• 17:11
  Speaker 1: lady fingers. Mass carpone.
• 17:14
  Speaker 2: Yeah, well, I can give my pronunciation.
• 17:17
  Speaker 1: But what is your pronunciation on that?
• 17:19
  Speaker 2: I just say marscapone, but that's most wrong.
• 17:22
  Speaker 1: Moscapone uh, not to be confused with alcopone cream cocoa powder.
• 17:27
  Speaker 1: The coffee brings a rich flavor that balances the sweetness
• 17:30
  Speaker 1: of the cream and the bitterness of cocoa. What about
• 17:33
  Speaker 1: espresso brownies? Have you ever made espresso brownies?
• 17:36
  Speaker 3: Lance?
• 17:37
  Speaker 2: I've personally not made them because I'm not a great well,
• 17:39
  Speaker 2: I just don't cook very often. But I have had
• 17:42
  Speaker 2: espresso brownies, and even better, I've had white chocolate. Espresso
• 17:47
  Speaker 2: scones ooh those lights out, lights out, all.
• 17:52
  Speaker 1: Right, Espresso brownies, it's an espresso powder or brewed coffee
• 17:56
  Speaker 1: is often added to brownie batter to intensify the chocolate flavor,
• 18:01
  Speaker 1: creating a deeper and rich dessert. How about a coffee
• 18:05
  Speaker 1: rub steak? What you talked about? Coffee grounds are used
• 18:08
  Speaker 1: as part of a dry rub for steak, often mixed
• 18:11
  Speaker 1: with spices like paprika, human brown sugar, and coffee. Oh man,
• 18:16
  Speaker 1: I'm getting hungry, Lance, It's almost lunchtime and I'm getting hungry.
• 18:18
  Speaker 1: The coffee enhances the savory flavors and creates a unique
• 18:22
  Speaker 1: crust when grilled or seared. Mocha ice cream combining coffee.
• 18:29
  Speaker 3: And chocko chocko.
• 18:32
  Speaker 1: Well, yes, Lance, I tell you. I tell you. If
• 18:37
  Speaker 1: you're ever back in the United States, you gotta let
• 18:40
  Speaker 1: us know because I want to. I want to have
• 18:43
  Speaker 1: dinner with you, and I want to go over some recipes,
• 18:47
  Speaker 1: and I want to hire you to do a coffee
• 18:49
  Speaker 1: party because yeah, it sound like you know what you're doing,
• 18:55
  Speaker 1: and you could make some fantastic drinks and we could
• 18:58
  Speaker 1: have a great time. I appreciate your time continued success
• 19:03
  Speaker 1: to you, Lance, and Portugal is lucky to have you.
• 19:07
  Speaker 1: Do they know you're even there? Yeah?
• 19:09
  Speaker 2: Absolutely, I'm very much present in the coffee community out
• 19:12
  Speaker 2: here in Portugal, so fantastic. Yeah, it's been great.
• 19:16
  Speaker 1: Give everybody my best over there. Beautiful country. I've been
• 19:20
  Speaker 1: to Farah in the summertime, very hot, one hundred and
• 19:23
  Speaker 1: twenty degrees.
• 19:25
  Speaker 2: I'm up north. It's not that hot up here.
• 19:28
  Speaker 1: Right right, right, all right, pleasure talking to you, Lance,
• 19:30
  Speaker 1: much appreciated, and good luck with everything, Okay, you all right?
• 19:34
  Speaker 3: Take care, Hey
• 20:03
  Speaker 1: Everybody, don't forget Follow us on Instagram at I Am
• 20:07
  Speaker 1: all In podcast and email us at Gilmore at iHeartRadio
• 20:12
  Speaker 1: dot com.