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Roast! Coffee Smarter: Don't Be Afraid - Regional Characteristics · Coffee People Podcast

• 0:11
  Good morning and welcome back to the roast West Coast causing
• 0:14
  podcast, where I interview the coffee Professionals of the West
• 0:18
  Coast and try to help us all get a little coffee smarter in the
• 0:21
  process. I am your host Ryan.
• 0:24
  Walt every week, on coffee smarter.
• 0:26
  I asked coffee, experts, coffee questions, coffee experts.
• 0:30
  Like, Chris O'Brien of coffee cycle, roasting in Pacific
• 0:33
  Beach. San Diego.
• 0:34
  Have been joining us on the show for three full seasons and if
• 0:37
  you've already been listening, you know, that Chris was my
• 0:40
  first coffee Sensei. And I want to assure you, he
• 0:43
  always will be, and by assure you, I mean, assure him.
• 0:46
  Because ever since I started inviting other experts on to the
• 0:49
  show he has been so so nice to me in a way that makes me
• 0:53
  concerned for him today. Unlike most copy smarter
• 0:57
  episodes, I don't really ask him a question.
• 1:00
  Point Chris in the direction of coffee regions, we end up
• 1:03
  talking more about why we associate flavor traits with
• 1:06
  regions and flavor characteristics in general, I
• 1:10
  love that coffee can be the driver for such a Meandering
• 1:12
  conversation before we get to the show.
• 1:15
  Today I'm going to ask for your help.
• 1:17
  This is the third season of the roast West Coast coffee podcast.
• 1:21
  And we're trying to continue growing the coffee community.
• 1:24
  So if you know a friend who loves coffee or is into
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  entrepreneurship or just likes listening to podcasts, please
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  share the roast West Coast coffee podcast with them.
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  Send them to the newsletter at roast westcoast.com.
• 1:37
  Share this show on, whichever social media, you find the least
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  evil and then go have a cup of delicious coffee at your local
• 1:43
  coffee, roaster. You've earned it.
• 1:46
  Assuming you're not about to take a guided horseback ride to
• 1:49
  a remote fly, fishing spot in Northern Montana.
• 1:52
  Looking at you Greg take a second while listening to the
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  show to follow at Coffee cycle, roasting and at roast West Coast
• 1:59
  on Instagram. As always, you'll find the links
• 2:02
  in this shows notes this morning, I'm drinking a cup of
• 2:06
  coffee and I hope you have a full mug, too, because it is
• 2:09
  time to get coffee, Smarter on the roast West Coast coffee
• 2:13
  podcast. Chris welcome back to the roast
• 2:32
  West Coast podcast where we talk about coffee, we try to get
• 2:36
  coffee smarter, sometimes it works.
• 2:37
  Sometimes it doesn't I don't have like a lot of specific
• 2:41
  questions today, but I wanted to ask you about your favorite
• 2:44
  region of coffee. And why coffee from that region
• 2:48
  is unique or important to you or special to you and kind of what
• 2:52
  goes into that? I know that for myself, I
• 2:55
  gravitate towards Sumatran coffees in general.
• 3:00
  So, if I like going to a new coffee shop, I'm that's what
• 3:03
  I'll pick out. If they have one just randomly
• 3:06
  and I'm not sure why. That is.
• 3:07
  I'm sure it has something to do with how things are grown and
• 3:10
  elevation. And we've talked a lot about
• 3:12
  different growing and farming production processes.
• 3:17
  But I'm wondering about you, you have a lot more experience,
• 3:19
  engaging with the coffee community and the world of
• 3:22
  coffee. What is your favorite region of
• 3:24
  coffee and why? Well, first of all, thank you so
• 3:27
  much for having me back on, I am always so.
• 3:30
  So happy to do these things with, you know, every guest that
• 3:32
  you have on this show is so interesting and the host is
• 3:36
  alright, too. So I just really appreciate
• 3:38
  being a part of it. You've been so nice to me this
• 3:40
  year. Are you sick?
• 3:42
  I tried to say something. Snarky last episode.
• 3:45
  I remember it. I don't remember exactly what it
• 3:46
  was, but I think I was casting aspersions on your ability to
• 3:50
  see milk. Well, I feel like the snark
• 3:52
  versus complement. Level has like it started to
• 3:55
  change over time and in a good way for me, but I'm makes me
• 3:58
  concerned about your welfare. Have less episodes is actually
• 4:01
  the same amount of compliments. It's just, I had to concentrate
• 4:05
  on needed, to concentrate them into.
• 4:08
  So I cut you out of the show a couple of times and all of a
• 4:11
  sudden you're nice to me, I see how it works.
• 4:12
  Yeah, I mean it makes sense to me, but yeah, I mean, this is a
• 4:17
  great question. It's obviously less specific,
• 4:21
  but it lets me just talk about some of the different regions
• 4:23
  and things that I love about them and just kind of about
• 4:28
  evaluating coffee in general. When I do coffee, taste things
• 4:31
  with people, you always want to chase more than one copy of the
• 4:34
  time to help you compare them. And Pull out different traits
• 4:39
  and characteristics characteristics from each
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  people, get really intimidated at that because they'll hear
• 4:46
  someone say that, oh, this coffee has delicate hints of
• 4:51
  elderflower and night-blooming Jasmine.
• 4:54
  While this one over here has a sort of rounded acidity that
• 4:58
  reminds me of, you know, and it's like the end of the day.
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  It doesn't matter if you think it tastes like the color yellow,
• 5:05
  or if it tastes like, you know. A walk down to the, the block to
• 5:12
  your neighbor's house when you were a kid.
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  I mean, it really just doesn't doesn't matter if it tastes like
• 5:16
  fall of, it tastes like looking up into the night sky.
• 5:19
  Like, it doesn't matter what you described it tasting, like,
• 5:23
  there's only two things that matter when you taste coffees.
• 5:26
  Did you like it? And what's your favorite now?
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  All those other things are ways to communicate with other people
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  and ways to sort of share the experience that's happening in
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  your mouth and You know, nose and all that with the person
• 5:40
  that you're talking to. But I do have favorites and I
• 5:45
  need to like and appreciate everything because I'm in the
• 5:47
  industry. But I do have favorites and
• 5:51
  there's sort of two things that I've read that I want to.
• 5:57
  I want to share as far as my thoughts on this goes and one of
• 6:00
  them was thing. I read a very long time ago, I
• 6:02
  was trying to get coffee smarter myself and in the past I've been
• 6:07
  moaned Some of the lack of centralized authoritative coffee
• 6:13
  knowledge or at least centralized and well organized.
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  And so there's a website called Sweet Maria's.
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  And Sweet. Maria's is a green, coffee
• 6:22
  importer that really focuses a lot on helping small home.
• 6:28
  Roasters, get started. Whether it's a popcorn maker or
• 6:32
  a 3,000 dollar, you know, fancy electric roaster with a digital
• 6:36
  readout. Let's sell small amounts of
• 6:39
  green coffee. That's a large amounts of green
• 6:41
  coffee, and I don't know if they still have it on their website
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  that they had. Coffee library.
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  And it was all these articles on there that were terribly
• 6:54
  organized, I'm sure. I mean, there were organized in
• 6:56
  some way, which I give huge credit to, whoever tried to make
• 7:00
  that undertaking. But from my perspective, it was
• 7:02
  very hard to dig through it. But I remember I read this one
• 7:05
  thing on there at some point that said no matter what you
• 7:10
  think you like no matter what you think that you gravitate
• 7:14
  toward you said, you think you're A Sumatra Drinker and you
• 7:17
  are. And that's great.
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  You know, I love Ethiopian coffee and African copies in
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  general. I love naturally processed
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  coffee is a lot, but no matter what you think, you like, you
• 7:28
  can always always taste something and be totally Blown
• 7:33
  Away surprised and confounded by what you're tasting because it
• 7:40
  might be something totally different than what you think
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  you like. So I might taste A washed
• 7:47
  Colombian coffee, and think it tastes like a Sumatra pulp
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  natural or not pulled natural. What hold on my time that my
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  might have that experience, and I need to be open to having that
• 7:59
  experience. I need to be open to the thought
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  that I might drink, a pulp natural Sumatra and think that
• 8:07
  it's a naturally processed Ethiopia.
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  Even though I consider those two coffees, the the wet hold
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  Sumatra and the naturally processed Ethiopia, I consider
• 8:15
  them to be almost. Most Polar Opposites in terms of
• 8:18
  the flavor profile that generally present.
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  I need to be open to this thought that either one of them
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  can totally surprised me by presenting characteristics that
• 8:29
  I would generally associate with the other.
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  And so, despite having a favorite region / processing
• 8:36
  method, you know, I might even have a favorite variety
• 8:39
  Somewhere Out There, genetic variety.
• 8:41
  Meaning, I'm always trying to be open to the thought That
• 8:46
  something can totally come along and defy my expectations and
• 8:50
  surprise me in a good or a bad way.
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  And the other thing that I want to share with something that I
• 8:54
  read more recently that I both agree and disagree with, but
• 9:00
  it's really good thinking point in talking point, which is, you
• 9:04
  know, I'm really glad you said Sumatra and your example,
• 9:07
  because Sumatra coffee, is generally characterized as being
• 9:12
  earthy. And savory.
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  And what I read the other day was someone, who's a green
• 9:20
  coffee buyer. So when who buys green coffee
• 9:24
  for either a US based importer or for a coffee roaster.
• 9:30
  And I think this person had performed it in both both roles,
• 9:34
  but there were buying green coffee, they were evaluating
• 9:36
  coffee and deciding which green coffee is.
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  They want to buy and then said, how can I how can I evaluate a
• 9:43
  Sumatra? On different criteria, then I
• 9:48
  evaluate a Colombia or Costa Rica, or Guatemala, or in
• 9:54
  Ethiopia, or a Kenyan. How can I have different
• 9:58
  qualifying criteria for deciding?
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  What is good? Just because it says the word
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  Sumatra on there and those two things.
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  The two things that I just talked about having my
• 10:10
  expectations defied and evaluating something differently
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  because of where, it's from the related, but they're not quite
• 10:17
  the same because I think that it's so wonderful that you know
• 10:24
  that you like sumatra's, that gives you something to look for
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  and go toward. You know, if I have nothing else
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  to balance my decision, I will probably choose the natural
• 10:35
  Ethiopia if I'm if I'm given a list of options depending on my
• 10:39
  mood that day, sometimes I get a little girl move but I don't
• 10:44
  evaluate a Sumatra based on what I like out of natural
• 10:47
  Ethiopians. But I have to still be open to
• 10:51
  the fact that it might taste in some ways like what I like out
• 10:55
  of a natural Ethiopia but I like the idea that I can provide a
• 10:59
  coffee for you because you know that you like sumatra's and so
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  can I find the best Sumatra? Can I find the coffee that's
• 11:08
  earthy and savory, that's still qualifies.
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  To me is good. And so then taking those two
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  things together, it makes me realize that what I'm evaluating
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  is Is good is less about the nuances of the taste and more
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  about some broader characteristics of taste
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  Clarity, how how distinct are the flavors and sweetness.
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  And then a lot of the rest of it can be a little bit subjective
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  to me it. I mean, I interrupt just want to
• 11:41
  say that to ask her to clarify because it might change based on
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  what you're about to say. It kind of sounds like you're
• 11:47
  saying that. Forgetting about the geographic
• 11:52
  location and leaning. More towards say, tasting notes,
• 11:55
  or flavor profiles is a more valuable asset to deciding what
• 12:00
  you like. But you don't add tasting notes,
• 12:02
  or flavor profiles to your own coffees, which I know.
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  So, how do you pair those two things?
• 12:08
  It sounds I'm guessing you're going to say and you just
• 12:12
  correct me if I'm wrong. But I'm guessing you're going to
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  say you want people to make their own decision without being
• 12:18
  influenced by the flavor profile or the Taking notes.
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  But then that only leaves the information, they have generally
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  the location or the processing type to make a decision on
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  whether or not they want to give it a chance, right?
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  And so I think there are different philosophies about it.
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  There's, there's the philosophy that says I want to have a
• 12:40
  representative from each region or from each, you know, sort of
• 12:43
  classic cup profile. Okay.
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  If I accept Sumatra as a thing that I like, well, I'll have
• 12:51
  something with exemplifies that well, and then the other that
• 12:54
  says, well, this is what's good coffee and anything that falls
• 12:58
  outside that isn't good enough for me.
• 13:00
  And so, I think I subscribe more to the first philosophy, but try
• 13:06
  to be open to the second is, I think what I'm sort of getting
• 13:09
  at because it's not, I didn't bring up those two things to say
• 13:13
  that. I blindly follow them.
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  I mean, I think I follow the first one as much as I can,
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  which is to be open to having My expectations defied but the
• 13:23
  second one I don't think I hold with it as much because
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  sometimes I like an earthy Sumatra and usually if I get on
• 13:32
  Earth, you taste in a washed Columbia or in a natural or
• 13:35
  washed Ethiopia. I'm, I'm not excited about it, I
• 13:39
  don't want it. But I've never had a wash
• 13:43
  Ethiopia that tasted like sweet molasses Rich clay.
• 13:50
  And sweet pipe tobacco. But I definitely had a lot of
• 13:54
  sumatra's that tasted that way. So if I had an Ethiopian that
• 13:58
  tasted exactly like that. I mean, sure, it could be good.
• 14:02
  I just, I think it's easy to confuse some aspects that can be
• 14:10
  good for some coffees. As either just good or bad on
• 14:14
  their own, right? Like earthy is not good or bad
• 14:18
  on its own. A dirty taste in coffee is very
• 14:22
  similar to an earthy taste but I don't think they're the same and
• 14:26
  they're definitely similar like Earth and dirt.
• 14:28
  Like those are just something they're synonyms.
• 14:30
  They're literally synonyms but I love a really good Sumatra and I
• 14:36
  love it and it's the polar opposite of what I choose as my
• 14:40
  like like you know, go to college Coffee sure.
• 14:43
  Which I don't think we've mentioned.
• 14:45
  But I think when you're saying it's the opposite, you're
• 14:48
  talking about a fruitier. Kind of bigger juice here.
• 14:50
  Mouth feel, right? I like more acidity in my
• 14:53
  coffee. I like a creamy mouthfeel.
• 14:56
  Sometimes, sometimes a juicy one, you know, it's like, I
• 15:00
  like, I like copies that have that brighter acidity, and that,
• 15:05
  that fruit characteristic. And as their number one
• 15:09
  characteristic, and I think that sumatra's can have some really
• 15:13
  great fruit to them. I'm a Papa New Guinea at my
• 15:16
  store right now which is an island right next to Sumatra.
• 15:19
  Basically, I'm a Papua New Guinea that tastes to me, like a
• 15:22
  washed Ethiopia coffee. It's literally right next to
• 15:27
  Sumatra. And yet it tastes like washed
• 15:31
  Ethiopia, it tastes. It tastes like mango.
• 15:33
  Tastes like a clean crisp. Mango with butterscotch.
• 15:38
  It does not taste earthy. It does not taste Savory.
• 15:41
  It does not taste, like, molasses doesn't his like any of
• 15:45
  those things. And the classic comparison for
• 15:48
  Sumatra is sulawesi is the island immediately next to it.
• 15:52
  And they do a totally different processing Style on the island
• 15:54
  of They say they don't do the wet hold processing, the new
• 15:58
  mostly wash process. Well, I've had washed sumatra's
• 16:01
  that still tasted kind of symmetry.
• 16:03
  They had that bell pepper earthy molasses is a little bit
• 16:07
  cleaner, a little bit less intense on those aspects but it
• 16:12
  was still there. And then I've had a sulawesi.
• 16:14
  That was much more green apple and a little bit of milk
• 16:18
  chocolate and those two are pretty different.
• 16:22
  The sulawesi, tasted more like A classic washed Columbia.
• 16:27
  This Papa New Guinea taste like a washed Ethiopia the
• 16:30
  walkthrough Mantra. Tasted still like a natural
• 16:34
  zero. Uh what holds Sumatra I think
• 16:36
  all of this is going towards kind of a very simple idea which
• 16:41
  is don't judge a book by it's cover.
• 16:43
  Yeah. Right.
• 16:44
  Like just because it's from a certain place doesn't mean it's
• 16:47
  going to taste a certain way and just because you think that you
• 16:51
  like a certain style doesn't mean you won't like a different
• 16:54
  style. And I think it is easy to get
• 16:56
  locked into, this is what I like and this is what I stick with
• 17:00
  because I know I like it and I don't take any chances and My
• 17:04
  Philosophy is. Yes, I do do that.
• 17:07
  Especially for like my at-home coffee is, if I'm buying a bag
• 17:10
  to come home, but then I make a point to try the new things when
• 17:13
  I'm when I'm out and about, you know, just to mix it up and to
• 17:16
  see see what I do when I'm feeling that day and I've also
• 17:20
  noticed that it's one, there's a lot of subjectivity, but that
• 17:25
  changes over time. There was a time where I loved
• 17:27
  IPA is, for example, and as a beer.
• 17:30
  And now I lean back towards loggers, which I may have lied.
• 17:34
  You know, when I was younger because they're a little bit
• 17:35
  sweeter and it's just my flavors of take changed over time and I
• 17:39
  don't mean to talk too much about beer and now coffee, but
• 17:40
  like the some of these words are interchangeable in different,
• 17:44
  Industries, juicy, and crisp and mouthfeel.
• 17:47
  Those are all things that we that we talked about in
• 17:49
  different Beverages. And I think what you're
• 17:52
  ultimately getting at is, there's a lot of factors that go
• 17:56
  into every different coffee. There's a million different
• 17:58
  coffee Farms or origin sites and ultimately you would like to
• 18:02
  travel to these places. With me for Netflix, if Netflix
• 18:05
  is listening and we're going to try all of these coffees.
• 18:08
  Yes, all right. Figure that out.
• 18:11
  But am I wrong in saying that I think the ultimate lesson here
• 18:14
  is don't judge a book by it's cover.
• 18:16
  No, that's that's absolutely the lesson.
• 18:17
  It's absolutely the take home. And, you know, the reason it's
• 18:21
  so important to me and that I'm so passionate about it because
• 18:24
  any time you see me, get on one of these long, rants chances are
• 18:26
  that I'm just like really worked up about something then again,
• 18:29
  why I like getting worked up like this but I think you have a
• 18:32
  big risk as As a provider of coffee going too far down the
• 18:38
  opposite of that rabbit hole, right to say that, that I'm
• 18:41
  going to evaluate all coffees based on the same criteria of
• 18:44
  what is good. I think that that has a huge
• 18:48
  Pitfall to it, because why we're here isn't because we need to
• 18:52
  find some sort of Ideal perfect cup.
• 18:55
  Why we're here is because of the people that buy the coffee, and
• 19:00
  make the industry and risk of saying too many, nice things
• 19:03
  about you. Once again, you know, you are
• 19:06
  the victory, Ryan you are the crappy coffee drinker, that
• 19:10
  became the good coffee drinker and became so.
• 19:15
  Involved in that that you're now hosting this podcast and doing
• 19:19
  these things. Well, there are Roasters that
• 19:22
  don't like that. The two copies that we both
• 19:25
  picked our coffee. Is that there are lots of
• 19:27
  Roasters that won't roast them because they never hit their
• 19:32
  quality standards. They never liked the fermented
• 19:37
  tea tastes in a national Ethiopia which sometimes gets a
• 19:39
  little Funk to it. A little from NT, they never
• 19:42
  appreciate the earthy tones. In a Sure because it's too
• 19:45
  dirty, it's not doesn't have enough Clarity and then you miss
• 19:49
  out on somebody like you, who can go from being a crappy
• 19:53
  coffee drinker to being a good coffee drinker.
• 19:55
  Who's an advocate for our cause, and you know, natural Ethiopia's
• 20:00
  to me are some of the best ways to get non-coffee drinkers into
• 20:04
  drinking coffee was it? Don't taste like coffee.
• 20:06
  That is a juice and everybody likes juice.
• 20:09
  Well, every juice, what does it like juice?
• 20:13
  Like you might not like a specific kind of juice, but
• 20:15
  everybody likes juice. So get a juicy coffee, you know.
• 20:18
  I just hate this idea that you're gatekeeping or shutting
• 20:22
  people out by holding yourself to some crazy standard of what
• 20:26
  coffee should be when instead, you should be thinking about
• 20:30
  what people can I get to join me, you know, and maybe you want
• 20:35
  them to join. You on those standards but
• 20:37
  you're not going to get them to join you.
• 20:39
  If you don't crack the door, open a little bit.
• 20:42
  Well, I would say that. Then, if you do listen to this
• 20:44
  show and you've listened to Three Seasons or you've listened
• 20:47
  to it for the very first time on this episode, maybe when you go,
• 20:51
  when you decide, you're ready to make a transition, or you want
• 20:54
  to try a craft coffee versus, say your regular Duncan or
• 20:57
  whatever it is, which a lot of people love and, and that's
• 21:01
  awesome. Great.
• 21:02
  You drinking coffee all for it, but when you do maybe instead of
• 21:05
  going in and getting overwhelmed by either tasting notes or you
• 21:10
  know, regions or any of that stuff, That we might use is our
• 21:14
  starting point, having had some coffee experience.
• 21:16
  Now go in and say, hey, I like orange juice, I like eating
• 21:22
  pastries, that are dryer. I like scones, give them give
• 21:26
  your Barista assuming they're decent Barista.
• 21:28
  Some sort of example, that can lead them and let them pick the
• 21:31
  coffee for you. Maybe especially if you're just
• 21:32
  starting out. I know like when I started it
• 21:35
  was just a happy accident that I just was so unintelligent about
• 21:39
  coffee in general that. I just said hey what do I do
• 21:42
  here? I leave, I leave my coffee
• 21:44
  drinking future in your hands, and if I don't like this cup, I
• 21:47
  will never drink another cup of coffee because I can be
• 21:50
  obsessive compulsive like that. And luckily, that, that didn't
• 21:53
  happen. And I'm here talking with you
• 21:55
  today. But if you are listening and you
• 21:58
  are a new Drinker, we're saying don't judge a book by it's
• 22:01
  cover. Go in, tell them what you do
• 22:02
  like and your Barista can help you.
• 22:05
  They can guide you. I mean, just like a bartender
• 22:08
  who listens after a long day, Baristas are kind of like guides
• 22:12
  taking On a journey through all of these different regions and
• 22:15
  all of these different places. At least that's, I think, the
• 22:17
  whole and the goal. Yeah, it should be, why being a
• 22:20
  barista or a coffee person can be a calling, in addition, to
• 22:24
  being a job. Speaking of which, I need a cup
• 22:31
  of coffee and you have just been so wonderful this season last
• 22:34
  season the first season without your support and without our
• 22:38
  conversations in the past I'm sure I've said this before, but
• 22:41
  this show kind of exist. It's because you and I were
• 22:43
  talking about coffee when we have free time because nobody
• 22:47
  was coming to either of our businesses at the time.
• 22:50
  And I thought, I kept thinking, man, we should, you know, I
• 22:53
  think other people would be interested in this and so far at
• 22:55
  least eight people are and I'm just thrilled to death that
• 22:58
  they're all listening to the show.
• 22:59
  Thanks mom, your mom, too. Probably.
• 23:03
  Oh, I was gonna say we should introduce him.
• 23:11
  Your mom's great. Hi Lori.
• 23:14
  Yeah, she's definitely listening to the show.
• 23:17
  Chris, it's great to see you. I can't wait to have a coffee
• 23:19
  with you again soon. And and thanks for being on the
• 23:22
  show. Always treat.
• 23:24
  And I looking forward to that next step to share with you
• 23:26
  Ryan. Thank you so much again to
• 23:36
  recap. The lessons.
• 23:38
  I took from today's conversation are twofold.
• 23:40
  First coffee even coffee. We Drink regularly can surprise
• 23:44
  us with its flavors. We take our biases with us.
• 23:48
  When we drink coffee, those biases are the baselines for
• 23:52
  Taste. They at least influence our
• 23:54
  tastes. But we can't forget that.
• 23:56
  There is both an art to the roasting of coffee.
• 23:58
  And that coffee is an organic product.
• 24:00
  It's constantly changing the house Guatemala rose that Chris
• 24:04
  bags at Coffee cycle. Today, may not be exactly the
• 24:07
  same as the one. He begs a month from.
• 24:09
  Now, after those green beans, have aged longer Consistency is
• 24:13
  a great goal, but as a drinker, let yourself enjoy the surprise
• 24:18
  second, trust your Baristas. Ask them questions.
• 24:21
  Let them know what flavors you like in coffee.
• 24:23
  And outside of coffee, they are your Spirit guides on your daily
• 24:27
  quest for an enjoyable cup of coffee in.
• 24:30
  This isn't a lesson but it does need to be said and I'm
• 24:33
  specifically directing this towards one presumed.
• 24:35
  Listener of the roast West Coast coffee pod.
• 24:37
  Cast a Net Flix. You out there travel show idea,
• 24:41
  Chris and I travel to All the great coffee regions of the
• 24:44
  world tasting coffees and getting coffee smarter together.
• 24:48
  It's a guaranteed winner. As long as Chris doesn't need to
• 24:50
  cut his hair and I can keep my beard because that's where we
• 24:53
  get all of our Supernatural coffee powers from.
• 24:57
  That's it for today's show, we've got great episodes coming
• 25:00
  up with Jeff and Maritza Taylor of Bird Rock Coffee Roasters,
• 25:03
  Alden Hosiery of roast industry partner Cafe.
• 25:06
  Letter talks more about his Crossings coffee, roasting
• 25:09
  efforts and Ruben and rika's who runs one of my Favorite new
• 25:13
  rosaries origin coffee, joins. The show also had to roast
• 25:17
  westcoast.com to find links to our other show Partners.
• 25:20
  Like Maria coffee leap, coffee, zoom, bar, coffee, and tea,
• 25:24
  their hummingbird. Blend is always a favorite in
• 25:26
  this house and steady state roasting mostra coffee, just
• 25:30
  celebrated their seventh anniversary.
• 25:32
  You can check out at most your coffee and Instagram to see the
• 25:34
  photos. And finally, I'm going to shout
• 25:36
  out. Cape Horn, coffee, coffee cycle,
• 25:39
  first light, whiskey and Camp. Coffee company for being such
• 25:42
  great. Great resources to the roast
• 25:44
  West Coast coffee podcast. Thanks again to Chris for being
• 25:47
  here not just today but anytime I have a random question.
• 25:51
  He answers my texts. I'm sure he'll be back soon.
• 25:55
  This will make more sense to you in a minute but I want you to
• 25:57
  know that Ben Affleck has only played a few superheroes on
• 26:00
  screen. Basically Daredevil and Batman
• 26:03
  Bruce Wayne, he was never Superman but he did play George
• 26:07
  Reeves. Who was the actor who played
• 26:10
  Superman on TV in the 1950s? Finally today, if you want,
• 26:14
  these shows sent right to your email along with articles, about
• 26:17
  coffee photos and videos and vocabulary, make sure to sign up
• 26:21
  for the newsletter. And if you're enjoying all of
• 26:24
  these things, consider signing up for a subscription.
• 26:27
  You can do all of that at roast westcoast.com.
• 26:30
  Thank you for being so, cool and listening to these podcasts
• 26:34
  instead of watching Ben Affleck in the underrated film.
• 26:36
  The accountant with Anna Kendrick, you should do that
• 26:39
  too, but I appreciate that you're not doing it right now.
• 26:42
  This odd of the roast West Coast coffee podcast is was has been
• 26:46
  written produced and recorded by me Ryan Wilt.
• 26:49
  I hope this show is found you happy healthy and with at least
• 26:52
  enough sanity to make it through the day and please always tip
• 26:56
  your Baristas and be sure to drink good coffee.
• 27:16
  Hey Chris it's like super super Superman 3 like the Ben Affleck
• 27:21
  Superman or Superwoman. You know I was sort of going for
• 27:25
  like a roundabout office space reference weight was Ben Affleck
• 27:28
  Superman. I'm in if you wasn't he probably
• 27:31
  should be. I feel like he's been Three.
• 27:34
  Ben Affleck spent like every superhero, right?
• 27:36
  He's been Batman Daredevil. I feel like he's been
• 27:40
  everything. I haven't seen any of them, but
• 27:43
  I'm sure that he wasn't. He was best in his blonde
• 27:45
  because I felt like I had a chance that was Daredevil.
• 27:48
  Yeah, I do remember. Three.
• 27:34
  Ben Affleck spent like every superhero, right?
• 27:36
  He's been Batman Daredevil. I feel like he's been
• 27:40
  everything. I haven't seen any of them, but
• 27:43
  I'm sure that he wasn't. He was best in his blonde
• 27:45
  because I felt like I had a chance that was Daredevil.
• 27:48
  Yeah, I do remember.