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Roast! Coffee Smarter: Pumpkin Spice · Coffee People Podcast

0:12
Good morning. Cheers Salud.
0:14
Welcome back to the roast West Coast coffee podcast, where I
0:17
interview the coffee Professionals of the West Coast
0:21
and I try to help us all get a little coffee smarter in the
0:24
process. I do that by asking coffee
0:26
experts like today's guest Chris O'Brien head roaster and Founder
0:30
of coffee cycle, roasting the coffee questions.
0:33
We all want answers to like, what's the deal with pumpkin
0:37
spice? But first, I need to ask you for
0:40
your help. This is the third season of the
0:43
roast West Coast coffee podcast. And I am going all-in on this
0:47
show. I'd appreciate any assistance
0:49
you can offer to spread the word, tell a friend, a listen,
0:52
share the links, or just go support.
0:54
Your local coffee, roaster, and tell them it is because of the
0:57
roast West Coast coffee podcast. Can also subscribe to the
1:01
newsletter on roast westcoast.com to get the show
1:04
right in your inbox. Along with all kinds of bonus
1:06
content, including coffee education, Recaps photos videos
1:10
and more if you want to multitask.
1:13
While listening today and let's be honest, we're all checking
1:16
out five things at once. On our phones, go follow at
1:19
Coffee cycle, roasting on Instagram.
1:21
So that when I asked Chris, what's going on over at the
1:24
shop, you'll be able to visualize it.
1:26
It's a pretty cool place right now, I actually have a can of
1:29
roast Zoom bar coffee and T's hummingbird, cold, brew to keep
1:33
me motivated for the rest of this episode.
1:36
And I hope your coffee mugs are full tube because it is time for
1:40
another roast West Coast coffee interview.
1:58
Welcome back to the roast West Coast podcast season 3 Christmas
2:01
season 3, which is shocking. I think to everyone involved,
2:06
which is me and you and of list is yours.
2:11
So I want to start off. We are in the fall season and I
2:14
wanted to ask you about what I know is your favorite topic,
2:18
which is pumpkin spice. Why do people demand pumpkin
2:23
spice or flavored coffees in general?
2:26
And when did it become so popular, you know, I wish I was
2:34
more of an authority on pumpkin spice.
2:36
I think as far as a coffee smarter episode goes, you know,
2:40
I'll do my best here, but I don't know if I have quite as
2:44
much history, and detailing and backgrounds, those those notes,
2:47
you accompany podcast with my up to Flush it out of it.
2:51
We can hash tag. This one coffee Dumber, let's
2:55
hear what she has to take a lot of them that way.
2:59
Well, I will tell you that I had my very first sip of pumpkin
3:02
spice, this season, about 20 minutes ago, how is that
3:06
possible? You've had pumpkin spice in the
3:08
cafe before. Well, this season, when I first
3:11
saw this this season, I got about 20 minutes ago, so I feel
3:16
I wasn't sure. You were going to ask this
3:18
question this week. This is the only And I want to
3:21
ask well, you know, Linda is known my plenty of other names
3:25
which I don't think I can repeat on the air but pumpkin spice is
3:29
pretty. Pretty pretty common, you know I
3:31
like pumpkin spice. I think it's yummy.
3:33
You do you eat pumpkin pie? No.
3:36
Do you eat? Pumpkin anything?
3:37
Are you a pumpkin hater? You're a pumpkin hater, aren't
3:39
you? I'm not a pumpkin hater.
3:41
I love these pumpkin gingersnaps from Sprouts, okay.
3:47
I don't know. I'm very much of the mine I
3:49
think I had Pumpkin pie. Once when I was a kid and
3:52
decided I didn't like it and just never went back.
3:55
So to have whipped cream I don't know.
3:58
Probably not. Hmm.
3:59
See a good pumpkin pie, shouldn't be very sweet and then
4:03
you have to add the whipped cream to add the sweets.
4:07
It's like a requirement. Are you just avoiding talking
4:10
about pumpkin? Spiced coffee right now, I can
4:13
give you some facts. I did look up some things about
4:15
pumpkin spice. In general, both in and out of
4:20
coffee. And I can't speak for the
4:23
pumpkin spice that I know you guys are serving at Coffee
4:25
cycle, right? But generally, it's some
4:28
combination of cinnamon, nutmeg, Ginger, and cloves.
4:32
And I'm sure everybody's got their own little spin on how
4:36
much, or how little, or maybe extra things, and this really
4:40
surprised me. There's the spice company.
4:42
McCormick, everyone's probably seeing they're like, little red,
4:45
plastic spice caps, and I'll there, The grocery.
4:48
They started selling a pumpkin pie spice mix in the 1930s.
4:53
Wow. So, pumpkin spice has been
4:56
around for the Long Haul. But ago at answer is 1 at one of
5:00
your questions that you already have the answer to our pumpkins
5:05
Buzz, does have those for spices in it cinnamon Ginger nutmeg and
5:09
cloves or is also has been to Le in it and organic pumpkin.
5:14
Real pumpkin. Yeah, we use will use canned,
5:17
organic pumpkin. Beacon.
5:18
So, you know, my understanding is that most canned pumpkin.
5:22
I believe there's some sort of u.s. other like an FDA or a USDA
5:28
sort of labeling guidance. That says that there are a lot
5:33
of different squashes that are allowed to be labeled pumpkin.
5:38
And so most of what you buy as pumpkin if you're not buying, an
5:41
actual pumpkin is a variety of squash has very few of which are
5:46
actual pumpkin. And that's because the, the, the
5:50
government agency here in the US has determined that the flavor I
5:54
guess is close enough and it helps Farmers out to have the
5:56
biodiversity or whatever. It is honestly, it is great.
5:59
All kinds of squash tastes great.
6:01
A lot of them piss, a lot like pumpkin a lot, a lot like each
6:04
other. I love squash it squash all the
6:06
time and I really like like pumpkin spice.
6:08
I think. I think those those first of
6:11
all, seven, I think cinnamons. Probably the thing I would like
6:14
to talk about most when it comes to Pumpkin even though.
6:17
You want to talk about the pumpkin?
6:19
But I think cinnamon is on, is the number one thing that people
6:22
gravitate toward and pumpkin spice.
6:25
Cinnamon has become particularly interesting to me in the last
6:29
couple of years because I learned a bit more about it,
6:33
after starting my shop, I knew one fun fact about cinnamon when
6:38
I first went into business for myself.
6:41
And that was that there were good kinds of cinnamon and bad
6:45
kinds of cinnamon and Most cinnamon that's sold in the
6:49
United States, is one of the bad kinds, not that it's actually
6:53
bad but that it could is potentially liver toxic and that
6:58
was a bit of an oversimplification that I knew.
7:02
What it is is that there's actually at least three and
7:06
maybe as many as five different types of cinnamon, I know of
7:09
three specifically the one that's most commonly sold in the
7:12
United States is Kasia and Kasia is not the sweetest cinnamon,
7:19
but it is one of the most affordable ones.
7:22
So, when I opened my shop, I deliberately found a cinnamon
7:24
that was not Kasia because I thought good son remembers God
7:29
cinnamon. And so I found what I thought
7:32
was a better cinnamon. I found Saigon Cinnamon which is
7:35
the spiciest cinnamon, but both Kasia and Saigon Cinnamon both
7:40
have higher levels of coumarin and if you've ever had a
7:46
relative or God forbid, yourself or someone close to you, have a
7:51
stroke, coumarin, might be something that sounds familiar
7:53
to because of the drug Coumadin is a blood thinner and In is
8:00
basically coumarin and a blood thinner can become liver toxic
8:05
and I'm definitely more of a coffee expert than anything
8:08
else. So again these all might be a
8:10
bit of oversimplifications when I say liver toxic and I was like
8:15
I'm not a doctor, you know, your audience here Chris.
8:19
Well if it were just you you know make something up and tell
8:23
you, that's true. Yeah.
8:25
If it were just me then that would make sense.
8:27
But everyone else out there listening or it was Most of us,
8:30
I'm sure. So what I found out was that I
8:34
had accidentally aired into picking the cinnamon with the
8:37
highest coumarin content. I have avoided Kasia because I
8:42
knew it had something that was potentially liver toxic.
8:44
And it turns out it was this this coumarin stuff and I ended
8:48
up picking something that wasn't Kasia.
8:51
I picked Saigon Cinnamon, which is actually the cinnamon that
8:54
has the highest content of qumran.
8:56
So I actually got myself in more trouble than I meant to know.
9:00
Obviously, the amounts of cinnamon that I'm putting in
9:01
drinks is very very minimal and didn't cause any any kind of
9:05
problems or anything and people eat Kasia and Saigon Cinnamon
9:08
all the time. And it's, they're all great in
9:10
different ways. But the cinnamon that we use now
9:15
is Ceylon cinnamon, which is also sometimes called true
9:19
cinnamon and I believe its scientific name is something
9:23
like cinnamon mm verum, which literally translates in Latin to
9:27
like true cinnamon and it's the most naturally, With Solomon.
9:30
So there's a lot of dieting things out there that again a
9:36
field that I'm not super, super strong on that recommend people
9:40
adding cinnamon to Coffee to help cut down on sugar and
9:44
coffee. Because sugar is so commonly
9:46
added to coffee and I do think that I'm bringing this back to
9:50
Pumpkin. Now I promise I do think that
9:52
that's where our love of pumpkin spice comes from is, you know,
9:57
from that desire to cover up bad.
10:00
Add coffee that's usually where where sweet additives to coffee
10:04
come from, you know, if you take coffee and you add any kind of
10:07
sugar and milk fat, you end up with coffee ice cream and
10:12
coffee. Ice cream is delicious.
10:13
You know, and someone goes to Dunkin Donuts and they get a
10:17
coffee with 10 grams, 10 sugars or five creams, five sugars.
10:20
It's like that's coffee ice cream, the the lukewarm version
10:24
of it, the hot version of it to me anyway.
10:27
So obviously in our shop, we try to pair This dedication to
10:32
getting the best and most out of coffee with the stuff that we
10:36
put in it. That way you can have the best
10:38
of both worlds. You can have someone who's used
10:40
to the Dunkin, Donuts, or the Starbucks, or the AM PM of the
10:43
7-Eleven, they can try it. And you can say, oh man, I taste
10:48
all this stuff and maybe in an often they do like extra of the
10:52
sweetener that we put in none of our drinks are super sweet but
10:56
to add the sugar to add the Nostalgia and the The the fall
11:01
identity and then to add and to have part of that.
11:03
Be cinnamon. Which is something that I think
11:05
people in general just really love cinnamon is just a great
11:09
thing, it's a tasty thing and it can be healthy for you can be
11:13
really good, it can be used to reduce sugar.
11:15
Well unfortunately true cinnamon is also known as the sweetest
11:20
cinnamon Ceylon cinnamon and that makes it require less sugar
11:26
other pumpkin. Spices have the spicier
11:29
cinnamon. Or the cassia cinnamon and
11:31
therefore you need more sugar to balance that out and then you
11:35
get people on this sugar addiction train.
11:38
And that's that's where this pumpkin spice craze I think kind
11:41
of comes from but I do think that it has some really cool
11:44
elements to it and I really love, I love serving our pumpkin
11:48
spice. It's funny because people who
11:50
said, oh no, it's your favorite topic.
11:52
Well, you didn't sound like that actually, I promise you didn't
11:55
sound like that. I'm sorry.
11:57
He's got this. That's all part of the show.
11:59
I'm just trying to Make you sound better in comparison.
12:04
You know, I have a friend who says full judgment full
12:06
acceptance. Well, I might judge some pumpkin
12:09
spice drinkers but I also accept them because, you know, under
12:13
the right circumstances I am also one of them and I'm not,
12:17
I'm not complaining, you've been very generous every year that
12:20
I've known you, you've given my wife, some pumpkin spice to
12:23
bring home. And that kind of brings me to.
12:26
I think there's another component besides just the
12:29
cinnamon and the health and The Taste aspect which is its kind
12:33
of the psychological indicator that we're going into a new time
12:36
of year. And a time of year that in
12:39
particular is meant to fill you with kind of with warmth, the
12:42
holidays are coming, you know our Thanksgiving celebrations or
12:46
National a pumpkin and I think it's kind of like, okay, we've
12:50
passed summer, we've passed the beginning of the school year,
12:54
which whether you have kids or not is still kind of a dividing
12:57
line, and we're now going into this part of the year that is
13:01
traditionally known for family. Gatherings and friend,
13:04
Gatherings. And there's kind of an emotional
13:06
component to it as well. Absolutely, absolutely.
13:09
And I did, I didn't start to say Nostalgia at one point, but
13:13
like, most of my rants, you know, you need to kind of rein
13:16
them in and Direct them and heard me to the right direction.
13:19
I think that's a really important part of it.
13:21
And, you know, it's nice to have something.
13:23
So, distinctive to really associate with that.
13:26
And I think it's a, you know, you said family gatherings.
13:29
I think, you know, going out to get your pumpkin coffee.
13:33
Is your sort of chosen family, right?
13:35
If people are going out to go have coffee with Clive coffee
13:39
meetings, with these conversations, we have at coffee
13:41
shops, you know, that's a lot of that is your chosen family, you
13:45
know, we live in San Diego. And anyone who visited hero
13:49
lives here knows that most people that live here did not
13:52
grow up here. So, The people, you spend your
13:56
time with is in a lot of ways. Your family, you know, and it's
13:58
and it's letting you know that you're about to go see them.
14:01
You're about to, they're going to come, see you or whatever it
14:04
is. And I think that's a really
14:05
wonderful thing but the cinnamon things cool to Cinnamon thing is
14:09
cool too. And I do want to say that, I
14:12
think Starbucks gets a lot of credit for pumpkin spice going
14:15
mainstream, so to speak, they've obviously long been known for
14:20
very flavorful sugary concoctions and I did Read that
14:25
in like the early 2000s, they kind of put pumpkin spice on
14:28
their menus like Nationwide and that was definitely like a big
14:32
transition point. There were already craft
14:34
cocktails doing it in the 90s and even before but mainstream
14:39
that's a big thing. And that's a whole nother topic
14:42
that maybe we can get into on a different show.
14:44
But I think there's something interesting that's happening
14:46
over the last few years, in coffee, which we is already
14:49
happened, a lot with breweries but the idea of the local craft
14:53
coffee shop, it wasn't that Long ago where you kind of only
14:56
expected that in cities, like San Diego, or LA, or Chicago, or
15:00
New York. But if you have done any
15:02
traveling over the past few years, which obviously, may or
15:05
may not be true with the pandemic.
15:07
You can find local craft, coffee shops, and local craft Coffee
15:11
Roasters, all over the country and some very small towns or at
15:15
least medium-sized towns, the one bit of traveling that my
15:18
wife and I did. This year was visiting, our
15:20
families for the first time since covid hip have been almost
15:24
two years. Years.
15:25
Since I had driven home to the Midwest and the one thing that
15:29
we did along the way, since we weren't really going out or we
15:32
weren't, you know, engaging quite that much.
15:35
Was pick up coffee from a local coffee place and it didn't
15:39
matter if I was in Nebraska or Iowa, or you know, Utah.
15:43
If I Googled Coffee Roasters, there's always going to be one
15:47
somewhere nearby, and some of them were better than others.
15:51
But the idea that there was this craft alternative to the
15:53
mainstream Was in every small town between here and Chicago,
15:58
which is, you know, quite a ways.
16:00
Well honestly fills me with hope and joy, it really does.
16:03
I'm very happy to hear that and it doesn't surprise me too much
16:06
because it's, it's crazy how quickly they popped up
16:10
everywhere and how quickly it's growing in major cities like
16:14
ours, because the copy seen now is a lot bigger than it was.
16:19
So I think that is enough of learning or coffee smart gumming
16:23
for the day. So, So working on the hashtag
16:26
there, I want to ask about you, this is our first episode of the
16:29
new season. You have had some big news at
16:32
Coffee cycle. So why don't you tell us what it
16:35
is? Well, we started our own
16:38
roasting program which it's kind of been a long time coming and
16:43
in some ways you know, I always tried to serve the best coffee.
16:48
I could find. And I've worked with some
16:50
Roasters that are really, really excellent and are recognized as
16:53
such on now. Really an internationally even.
16:57
And so that made the idea of starting to roast our own
16:59
coffee, very intimidating. Because how are we going to just
17:04
start a program where we're trying to find green coffee from
17:08
all these other countries all over the world?
17:10
That's really good. And then do a good enough job of
17:15
turning it from green to Brown that it tastes close to as good
17:21
at least as the ones that we've been serving from these.
17:25
Award-winning nationally and internationally recognized
17:28
providers JBC in Wisconsin is our main wholesale supplier and,
17:34
you know, it has not been easy to find that same level of
17:38
quality. But the process is has been a
17:42
ton of fun for me. It's been a really great
17:45
learning experience, and I'm just super thrilled with
17:51
everything that we've been doing with it so far.
17:53
So it's been really exciting. Writing.
17:55
I've been like I said, just learning a ton learning about
17:59
the mechanics of The Roaster learning about the chemical
18:03
changes that are going on inside.
18:04
Coffee beans, as you roast them learning.
18:08
You know how to improve my palate.
18:10
Constantly to pick out differences and flaws, and
18:15
characteristics and qualities from these different coffees and
18:19
learning about the logistics of the international trade, that
18:24
brings it from From these countries to our door because as
18:28
much as I knew about all of that before which is to say
18:32
something, there's so much more to it than I'm learning every
18:36
single day and it's super fun. But I'm super proud of what
18:40
we've been doing. I had an amazing day at the
18:43
Roasterie yesterday. We roast at a friend's, a
18:45
friend's shop. Acento coffee Louisa think has
18:48
been a guest of yours before or is he a guest?
18:51
The season? I forget.
18:52
All right. Louis was a guest last season
18:54
season 2? Yeah, so we're running out of
18:56
time on Louise's Roaster at a scent, O Coffee.
19:01
It's beautiful machine. We have our own sample roaster
19:04
that were roasting samples out of and we had a great day at the
19:07
Roasterie yesterday, roasted a bunch of samples and got every
19:12
every batch out of his production roaster was just
19:16
about perfect and the copies that were working with are
19:18
really excellent. We're really confident of that.
19:21
We've gotten some great feedback from Some, some people that I
19:25
really respect the founder of Bird Rock Coffee.
19:27
Roasters was tasting my coffee the other day and he said, it
19:30
was a really great job. So, Chuck patent don't know if
19:34
you've met Chuck before but he's, you know, I respect his
19:37
palate quite a lot. Yeah.
19:41
So it was really good day. The Roaster really feels like
19:43
we've gotten some good systems down.
19:45
We also had some experiences that showed us, you know, how
19:48
much there was to learn were roasting some unusual coffees
19:51
that behaved a little Currently in The Roaster than anything
19:55
else. Food roasted and then we tasted
19:57
some of them today and they tasted great.
20:00
So you know, where they were, they, perfect.
20:02
I don't know. I've got to try more and keep
20:04
learning because that's I think and I think people love to learn
20:07
and I'm definitely one of those people.
20:09
I love to learn. It's easy to get, a little
20:14
lazier and stop learning as much, but once you get hooked on
20:18
learning something new like this, it's really addictive.
20:21
Well, you have a you're Spot because you kind of made your
20:25
name on coffee Excellence on the way you treat coffee.
20:28
And also how much you know about it.
20:30
And the coffee's you were very rigid with the level of quality
20:34
that you were willing to share in your shop to the point of
20:37
cutting out, certain coffees from different brands.
20:39
When you found out when you felt they weren't quite living up to
20:42
their own standards at time. So there has to be some fear and
20:46
taking on this challenge of roasting and presenting it to
20:49
this audience of consumers who you've spent years teaching.
20:53
This This is what you should expect from coffee.
20:55
And now you have to be going. I feel like in your head, you
20:57
got to be going. What an idiot.
20:59
I should have taught them about Bad Coffee, you're very correct.
21:03
Yes. But I've had, I've had your new
21:05
coffee of a Guatemala and it Kenya on your menu right now.
21:09
And I know there's more coming and I'm just I'm thrilled about
21:13
it. I think it's kind of like you
21:15
and I talking on this show. I think I bugged you for years
21:17
to have conversations like this with me on the record and I
21:21
think people have been bugging you for years.
21:23
Start roasting your own coffee true.
21:26
And that what I've learned about you is you get there, you get
21:28
there in your own time. That's true.
21:29
Yeah, I think that will knows me knows.
21:33
Yeah, but that's why you are, you're so good at it is because
21:37
you are doing it at a time that process as well for you and you
21:41
are taking your time the big difference between us is you
21:45
will take your time and learn every little detail.
21:47
And when you mention say an imperfection or thing, 99 and a
21:50
half out of 100, people won't notice that but you will.
21:53
Will and I'll be like a bull in a china shop going well, you
21:58
know, I don't know. This one seems a little off.
21:59
Let's crank the heat up, you know, and, and I'll bring
22:05
everyone along for the ride. That's what I like to do and you
22:08
present them with the finished products.
22:09
So I appreciate that. Congratulations on the roasting
22:11
and I'm excited to have a few more chats with you this season.
22:15
Well, thanks so much. So I really, really appreciate
22:18
all that. I appreciate you letting me talk
22:21
about about the roasting. I Let me talk about the pumpkin
22:25
spice. I I was in the shop this morning
22:27
and people were asking about it and we just started making it
22:32
yesterday and we're not officially launching it until
22:35
like this weekend or tomorrow or something.
22:37
So it was just cool because you know, like we were saying about
22:41
about how people look forward to it and it's this sort of Gateway
22:44
time this transition time and I just, I like witnessed it this
22:47
morning and I was just so happy said that and then have the
22:51
opportunity to talk about that and You know what?
22:53
We put into it and the level that we go to there, I really
22:57
just really just appreciate all the chances to give me Ryan.
23:01
I'm really appreciate everything you do with this show to allow
23:05
other people like me to share what they have to.
23:07
And it's just a wonderful thing. You're doing right?
23:10
Well, I appreciate that. I'm going to leave you with one
23:12
little pumpkin story. I used to have a bar in
23:14
Pittsburgh Pennsylvania, and every year people would look
23:19
forward to this very special pumpkin beer, and there wasn't a
23:22
lot of it. It was very hard to get your
23:25
hands on. Even one small amount of it and
23:27
I happen to get two barrels to small barrels of it.
23:30
But they came early, they came in July, they was like, July
23:34
28th, and they were already in my cooler and in my head I
23:37
thought you know what, I know everyone else is anyone else in
23:42
the city who has this? I think there was only like,
23:44
eight barrels in the whole city. They're going to save this and
23:46
they're going to put it out there in September.
23:49
But I have to, and I went on Twitter and I wrote, you know
23:54
what, I don't care pumpkin season is here, and within five
23:58
minutes, someone came in the door and said, I hear you have
23:59
pumpkin beer. So the word the word, spreads
24:02
quickly, people love it. And I'm sure they're going to be
24:05
excited about yours, which I know you guys made from scratch
24:08
and my wife is already been asking, so I'm sure we'll see.
24:20
Okay, to recap, pumpkin spice has been around since the 1930s.
24:25
Canned pumpkin is probably not really pumpkin but some other
24:29
form of squash. There are more than one kind of
24:32
cinnamon and your coffee family is a family that you have
24:35
chosen. Thank you to Chris for showing
24:37
up for another season to help us, get coffee smarter and a
24:40
bigger thank you to him for doing it for free or at least in
24:43
exchange for me shouting out coffee cycle roasting.com where
24:47
you can order fresh roasted coffee beans for Up in store or
24:50
for delivery, you can even order in bulk for the whole office.
24:54
I'm really proud and happy that Chris has gotten is roasting
24:57
program off the ground. I know it has been years in the
25:00
making season 3, episode 3 will drop next week Tuesday, when
25:04
I'll introduce you to Dan Romeo, he's the former corporate
25:07
success story, turned coffee, roaster and beer brewer behind
25:10
traveler Coffee Roasters and one season brewing in the Mission.
25:14
Valley Grantville is Sharia neighborhood of San Diego, as
25:18
always, thank you for. Sharing the show with your
25:20
friends and be sure to support the roast industry Legacy
25:23
Partners. If you are in the San Diego
25:25
area, you still have time to get tickets to most, your coffees,
25:28
most Rural and experience and Halloween Fest coming up.
25:32
At the end of October mostra is one of the show's original
25:35
supporters and they'll be celebrating their 7th
25:37
anniversary. If I could only say one thing
25:40
about them, it would be most her.
25:42
Does it big don't miss it? Also had to roast westcoast.com
25:45
to find links to all of the show's sponsors.
25:47
Including Maria coffee lie. Coffee, zoom, bar coffee and tea
25:51
steady-state. Roasting Cafe litter Cape Horn
25:55
coffee, coffee cycle. First light, whiskey Fringe
25:58
coffee and Camp, coffee company in Oceanside.
26:02
If you've got coffee questions, please hit me up in the DMS on
26:05
Instagram or Facebook at roast West Coast.
26:08
If you want these show sent right to your email along with
26:10
articles about coffee photos and videos and vocab, be sure to
26:13
sign up for the newsletter. Again, roast westcoast.com.
26:17
That is the podcast for Today, I'll leave you with a quote from
26:21
Douglas Adams, author of The Hitchhiker's Guide to the
26:23
Galaxy, when asked where his inspiration to write comes from.
26:26
He replied. I tell myself, I can't have
26:30
another cup of coffee until I thought of an idea, this episode
26:34
of the roast West Coast coffee. Podcast has been written
26:37
produced and recorded by meet Ryan world.
26:39
I hope this show is found you happy healthy and with at least
26:42
enough sanity to make it through another day.
26:45
And please always tip your Baristas and be sure to drink
26:48
good coffee. Why?
27:18
Cool was the cinnamon thing too much or that?
27:20
Okay, no I'm just great. I love that.
27:23
I never know what we're going to end up with all right.