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Thank you and enjoy this episode. Hello and welcome to No Bad Reviews,
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colon, a coffee podcast. This is a podcast where three friends, co-workers and coffee industry
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professionals get together every other week and tell you about something sometimes related to
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coffee, sometimes completely not related to coffee. Or so it seems, like in today's episode,
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two things that should not go together, coffee and something else. But somehow, here we are.
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I'm Jenny and I run the operations at a coffee company called Modest Coffee. I am here to tell
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you things because that somehow qualifies me as an expert. Would you consider yourself the big cheese?
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I'm the big cheese at my coffee company. That's a hint. Hi, I'm Marcus and I'm a cheesy guy. That's
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true. I roast coffee at Modest Coffee and I just got back from Milwaukee. Also the state of cheese.
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The state of cheese. And you're not doing your Milwaukee accent. You know, we can address that
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later during the tasting, you know, if you want to. Marcus picked up Wisconsin when he was in
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Wisconsin. I did. I learned how to speak the local language. He learned the dialect. You know,
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we can talk about it. I'm Stephanie. I'm the employee of the month at Modest Coffee for 49
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consecutive months. We'll do snap claps. Actually, I heard that recently. That works. Snap claps.
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You want to try? That's congratulations stuff. You made it. Every time I do that in the microphone,
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you yell at me. Well, don't do it into the microphone. You have to do it away from the
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microphone or do it with a busted thumb. Look at Marcus faking. He's like totally faking. What is
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it when... aww, that almost sounded like your right hand was snapping. You know what, you'll get it.
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You know what, all things in time, Marcus. You'll get it. Not worried about it. Recording on a
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Tuesday. I mean, so yeah. Yeah, everything's weird. So we're recording today because Marcus
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went to Wisconsin last weekend for demos and he's going to Wisconsin again this weekend for demos.
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I call them tastings. I feel like their tastings are a little classier. Yeah, coffee tasting. Sure.
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And good old Milwaukee area. Sendex, if you are somebody who is in Wisconsin
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listening, go to your local Sendex. You might see Marcus this past weekend by the time this airs.
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That I met and gave you the card. Hi. Oh, were you passing out cards at the tastings? I did. And I
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had one taker. So if you're listening, just know that I know that you're listening. That's cool.
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Good idea. I love Wisconsin so much. We don't have to talk about Wisconsin, but I love it there.
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You know, I did experience a magical site. I think I call it paradise. I experienced paradise.
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Good. It's in the Midwest and it's right near Econimal Walk.
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That's a really fun word to listen to. I can't say it. I'm sure it's fun to say too, though.
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Yeah, I went to Okachee Lake. That's where there's a lot of great food.
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I'm surprised that they talk like that there because it's not even that far north. Like,
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you associate that accent more northern. Minnesota. Oh man, like the UP of Michigan.
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Well, see, that's a different accent. So Minnesota is more subdued. It's a little more like, oh,
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oh, Minnesota. You know, that sort of, not like the heavier, thicker, like, I can't, not, see,
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now I can't switch between those two dialogues. Milwaukee's a little more through your nose
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than Minnesota. Yeah. It's a little more pronounced and excited. You know, people get really into it.
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The words that they're saying, you know. I just want to say that when I was studying
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anthropology in school, linguistics and like the migration of language patterns is super
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fucking fascinating. I don't know if it's fascinating to anybody else, but I am like
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going crazy about it. Yeah, no, I just. In my mind. And I'm like, okay, and like,
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where did those accents come from? Because it's definitely, as you get closer to Canada,
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you know, like there's this blending of languages and then also like politeness,
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you know? Oh God. And the people up there, so nice, right? So I feel like I really found like the
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heartland of like Milwaukee suburbs. It's Ocana, Milwaukee. Is that right? Is that a suburb though?
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Yeah, it's a Western suburb of Milwaukee, considered, right? And because things out
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there are just much more spread out. It's just rural. It's rough though, I thought. Right. No,
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see, that's all touristy area over there. So it's it's it is. It's like it's a suburb. It's
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suburban. It's basically where we live. Marcus was telling me that in Wisconsin,
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people don't like people from Illinois. Oh, that's correct. Yeah. I mean, all of the states around
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us, they hate us. And I think more specifically Chicago, but that's fine. And so Marcus was
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told me that what he would say to them is like, well, I'm from Illinois, but I'm a Packers fan.
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And they loved it. Oh, my God. I lied to people all weekend. I'm sure they knew you were joking.
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They were so, you know, there was but it was like a great icebreaker. Yeah, because like I didn't
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do that at first. And people were like, get out of here. But as soon as I told them I was a Packers
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fan, and I was like, that's why they let me in here. That's why they even put my coffee on the
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shelf. We should put a little Packers sticker on our bags. Special green and gold labels for
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the Wisconsin store. Yeah. Yeah. You know, I don't really give a shit about football at all. I mean,
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I'll be a Packers fan. I don't give a shit. I don't care about football either. So I'm like,
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sure Packers. Great. Go Packers. I'm going to do that for every state I demo in. I'm going to look
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at the local. You say go Pack go. Go Pack go? Yeah, that's how you say it in Wisconsin. Oh, okay. See,
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there you go. Go Pack. Go Pack go. There you go. There you go. And then I'll find it's Cleveland
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Browns, right? So when I go to Ohio next, I'll do that. This is going to be my thing. I'm just going
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to tour the suburbs of every major metropolitan area that we start selling our coffee in. Cool.
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You should get some t-shirts. Yeah. Packers t-shirt, Cleveland Browns t-shirt. Sweet. Like really.
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This is great. Just get a little Pelpen. You don't got to go all in with a t-shirt. A little Pelpen.
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Anyways, I feel like it's okay for us to talk about Wisconsin this much and be sidetracked
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this much in this episode because Wisconsin is like the Midwest center of cheese. Yeah.
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So like it's all on topic. The Mecca mozzarella. So anyways, I was hoping that I could say like,
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hey, let's go to Milwaukee this weekend with Marcus, but I can't. I actually, I can't. Anyways,
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we're going to plan a company trip to Milwaukee. Also, company trip I wish we were taking right
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now was to the SEA Expo in Portland right now. We need to be better about our planning for things
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like this. Next year it's in Chicago. So we will pay for our employees to take a trip to Chicago.
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Awesome. Actually, that'd be really fun. We'll buy tickets for ourselves this year. Although we
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might be able to score some free tickets. Yeah. I think we're going to get a booth. You want to get
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a booth this year? I don't want to work it. I want to have fun. No. Yeah. Ours will be the fun booth.
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We're not going to work it. We're just going to have couches. You'll have your employee work it.
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Free trip to the SEA and you have to work the booth. No. We're going to have a little, like,
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we're going to make a little living room chill area for us and we'll have like a little coffee
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like this, a Technivorm and just like VIP only. That would actually be really cute. People would
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be like, what the fuck is going on? It would be like the most, it would be the best booth.
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We could just get like a velvet rope. What is this coffee about today, Jenny? Oh man. Okay. So
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over a year ago when we first started this and we announced our little fun hobby to the world,
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a friend of ours named Chris, he is one of the owners of Ten Drops Coffee in Plainfield, Illinois.
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Chris is super into coffee, really into specialty coffee. He's into like, he nerds out about coffee.
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And if you're interested in nerding out about coffee too, like he puts really long detailed
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descriptions about coffee and thoughts about coffee on their Ten Drops Facebook page. And I
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think that it's really cool for, it's just really interesting because he goes like deep in his
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posts. He's philosophical. Very philosophical. It's cool. So if you're interested in learning
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more about specialty coffee and more about origins, definitely go to the Ten Drops Coffee
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Facebook page. And if you're local in the Chicago area, even if you're not in the far as Western
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suburbs, swing by, go out to Ten Drops. They're super nice. Isn't he on a, isn't he like in the
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coffee forum too involved? Well, that's like the coffee roasters forum. Oh yeah. Probably most
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people listening are not gonna, are not coffee roasters, but yeah, he's, I think he even might
00:10:23,040 --> 00:10:30,240
be an admin of that page. Yeah. Yeah. He is super into coffee, him and Aaron. And then I think those
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are, they're like the two main people. I know Margaret, Chris's wife, they want to say. Yeah.
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I thought that there was more people, but Chris and Aaron are like the two coffee guys. Yeah.
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Is Ten Drops also a cafe or just a little story? Yeah, it's just a cafe. It's a cafe. It's mostly
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a cafe. Their cafe is awesome. Yeah. It's a, yeah, they just expanded it. Well, a couple of years
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back, I guess now, but it's awesome. Great. Exposed brick, beautiful. And they care about the coffee
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they make. Really deeply care about what they're doing. That's great. Which is not common at all.
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As we have learned over the past year. Especially out in the suburbs, there are not a lot of people
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who deeply care about what they're doing like they do. And so Chris, funny guy that he is,
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sent us a link to cheese flavored coffee. Cheese flavored. I thought that was trail mix.
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Yeah. So this coffee is hungry and I'm really not as excited. I'll just talk about this coffee,
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just a smidge really quickly. And then we can talk about it more when we do the tasting,
00:11:32,880 --> 00:11:38,480
but it's called cheese flavored Guatemalan coffee. Right? Is that dried cheese in there?
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No, it's what I thought too. No, it's not. It's way weirder than that. It's so weird. Okay.
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Our cheese flavored Guatemalan coffee is a naturally flavored, sweet and rich Guatemalan coffee
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with what you're seeing, what you're talking about, jasmine. Those are jasmine buds, flower buds.
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What the fuck? First of all, jasmine flower buds mixed in with coffee. Okay. Okay. So I'm putting
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a pic, I took a picture of this to put on our Instagram. There's going to be a picture of that
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because it looks super weird. You will enjoy the unique cheese flavored flavor.
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Okay. It actually says it like that? Yes. The cheese flavored flavor blended with the medium
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to full body, medium to full body. It's not one or the other. It's a range. Full bodied
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Guatemalan coffee taste with an exclamation point. Ingredients, Guatemalan coffee, whole coffee beans,
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wish there had been a ground option. Okay. Jasmine, actual jasmine flowers and natural
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jasmine flavored flavor. Cheese flavored flavor. Cheese flavored flavor. Ah, okay.
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I don't know what that means. It's delicious. What does jasmine taste like? I don't know that
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I've had anything flavored with jasmine before. Jasmine is that floral, it's pretty common in
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coffee. So I could see that being a good one. A very pure, clean, crisp, floral smell. It will
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taste like soap. Is that what you're saying? Is it going to be like the lavender or? Some people say
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lavender tastes like soap. So it's not like that. I say that. Yeah. It's more of like maybe a
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fruitier flower. Okay. Now I looked it up. Jasmine tea is not jasmine. Okay. It's just like rice.
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But jasmine tea actually, if you've never had jasmine pearl tea, it's really pretty. Oh, there's
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some at work. It opens up and it has these little buds that open. And if you have just the regular
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pearls, you put them in a clear teapot. They look really beautiful. But it's just a jasmine tea. It
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just says it's a perfumey hand rolled tea from China. Yeah. Perfume. That's a good one. But it's
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not perfumed. It's just perfumey. It's like a sweet flower. But this has actual jasmine flowers in it.
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Yeah. But that tea does not. All right. Let me smoke. All I'm saying is that it's fucking weird
00:14:03,360 --> 00:14:08,320
that there's flowers in this coffee. Okay. And I think it's fucking weird that it's cheese
00:14:08,320 --> 00:14:16,320
flavored flavor. So thanks so much, Chris, for doing this to us. So luckily, I mean, I bought this
00:14:16,320 --> 00:14:23,920
a year ago and luckily it's good through January 2024. So we're still... Sweet. It has a two year
00:14:23,920 --> 00:14:28,880
date. The flowers keep it. We're fine. You can procrastinate this another year if you feel like
00:14:28,880 --> 00:14:34,800
you can't handle it. We're just aging it. The strange thing is, is this says four ounces,
00:14:34,800 --> 00:14:39,200
but I'm pretty sure this is eight ounces of coffee. This is not four ounces. It looks like way more
00:14:39,200 --> 00:14:44,080
than four. Definitely not a five. So everything is fucking weird about this because it's just...
00:14:44,080 --> 00:14:49,360
Drugs? Was this used to smuggle drugs into the country? Anything's possible. I mean...
00:14:49,360 --> 00:14:56,560
It's like super floral smelling, super dark roasted coffee to cover up a smell for Guatemala.
00:14:56,560 --> 00:14:58,160
Yeah. So we're getting... Are we... Is this fake?
00:14:58,160 --> 00:15:02,400
Are you saying we're getting high today? No. I'm like, was this used to import
00:15:03,520 --> 00:15:09,120
smuggle drugs in? You know what else is weird is it has a lot of strange pictures of other things
00:15:09,120 --> 00:15:16,400
on this bag. There's a picture of dried apricots, pistachios, hazelnuts, pumpkin seeds. What the
00:15:16,400 --> 00:15:21,760
fuck? In like weird little white bags. It's like a fake label. It's at first glance,
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you look at it, okay, passes an inspection. Just good enough. Do they make a lot of products and
00:15:27,760 --> 00:15:31,040
they just use the same label? Yeah. Tell us about this company.
00:15:31,040 --> 00:15:36,480
This company, I looked into them. The parent company is called the ZooScape Corporation.
00:15:37,680 --> 00:15:43,920
It's funny because it says it's distributed by the ZooScape Corporation. Like ZOO? Like zoo,
00:15:43,920 --> 00:15:50,880
like animal zoo. What does that even mean? They're trafficking something. This is going to be
00:15:50,880 --> 00:15:57,520
a dark episode. I don't know. As far as I could tell, the darkest I could find is that the wife
00:15:57,520 --> 00:16:04,800
follows a bunch of Trump style politicians in Canada. Okay. It's a Canadian company.
00:16:04,800 --> 00:16:10,080
It's a Canadian company. So I don't know what's going on with this company. I did my best, but
00:16:10,080 --> 00:16:14,080
like there's just not a lot of information out there. It reminds me a lot of Hula Girl.
00:16:14,720 --> 00:16:18,480
Like how there is really hard to get to the information, but it was this website that was
00:16:18,480 --> 00:16:24,080
full of like a million and one. It's like, it was like, so the company was founded,
00:16:24,080 --> 00:16:32,160
ZooScape was founded in I think 1998. The owner is Kerry James Heather. His wife is Simona Heather.
00:16:32,960 --> 00:16:39,040
He's the CEO. He also founded the company way back in the nineties. So ZooScape was first
00:16:39,040 --> 00:16:45,120
first founded as just like a private company. And then 10 years later they reincorporated and
00:16:45,120 --> 00:16:52,320
now he's the CEO. This company, it's called Larissa Veronica. That's the name of the coffee company.
00:16:52,320 --> 00:16:55,760
Let me just double check this really quickly. So it's like ZooScape, like the distributor?
00:16:56,320 --> 00:17:01,760
Well, it says ZooScape is the distributor of it, but I'm pretty sure that this address is the
00:17:01,760 --> 00:17:10,880
exact same address. Larissa Veronica. Yeah. So the address of Larissa Veronica is the same address
00:17:10,880 --> 00:17:16,000
as ZooScape. And the ZooScape address is actually a PO box in Wilmington, Delaware,
00:17:16,560 --> 00:17:22,080
which we all know like Delaware is like the place to incorporate. But their corporate
00:17:22,080 --> 00:17:28,960
headquarters is in their house in Ontario, Canada, which actually happens to be a big fucking fancy
00:17:28,960 --> 00:17:36,560
house. 8,400 square feet. Whoa. Sold for $1.4 million 10 years ago. Wow. And then they have
00:17:36,560 --> 00:17:42,240
like some other corporations also listed to their names. The Heather Project, I don't know what that
00:17:42,240 --> 00:17:46,640
is. I couldn't find anything about it, but it's still incorporated in Canada. And then yeah,
00:17:46,640 --> 00:17:52,480
there's very little information. I was able to find out that Kerry James Heather, he got a degree
00:17:52,480 --> 00:17:58,960
in physics and psychology. So he's kind of a smart guy. 1989. So that probably means he was born like
00:17:58,960 --> 00:18:04,960
1970. And in high school, he was kind of an artsy kid. He was into the drama club. He was into the
00:18:04,960 --> 00:18:09,760
yearbook newspaper. He was in the jazz band. It's interesting that you could find out stuff about
00:18:10,480 --> 00:18:13,840
how did you do articles or did you stalk him? I went on his LinkedIn.
00:18:15,600 --> 00:18:19,440
And he had like a lot of information about himself listed, but he hasn't logged in in like seven
00:18:19,440 --> 00:18:25,680
years. Oh, good. So you're not worried about. Yeah. So I'm assuming they're probably a little
00:18:25,680 --> 00:18:33,760
anti-vax, anti-Trudeau, that type of... We know the type. We got plenty of them here in America.
00:18:34,800 --> 00:18:38,480
So they're like the Canadian version of that. So they're that, but probably nicer about it.
00:18:39,200 --> 00:18:44,000
But here's the thing. So it's like a food distribution company. It's also one of those
00:18:44,000 --> 00:18:51,280
weird old websites from the 90s almost. Maybe it was updated in like 2006 when they switched over.
00:18:51,280 --> 00:18:56,080
This kind of feels a little shady again. It feels very shady. The whole thing is very strange.
00:18:57,120 --> 00:19:06,080
My shade alarm bells are going off again. But basically all it says is they primarily
00:19:06,080 --> 00:19:11,680
specialize in health and beauty, but they're now in other areas like home decor and gifts and games
00:19:11,680 --> 00:19:17,840
and things like that. I'm in the import export business. Yeah. But their whole thing is like
00:19:17,840 --> 00:19:23,600
to have weird ass shit. So like cheese flavored coffee. This is like their philosophy. So they
00:19:23,600 --> 00:19:28,720
basically, they may can distribute over 7,500 products. So that's a lot of fucking products.
00:19:28,720 --> 00:19:33,120
And basically we are convinced that you will discover some one of a kind treasures for your
00:19:33,120 --> 00:19:39,120
home, your lifestyle at work or at play, rather than saturate the marketplace with many all too
00:19:39,120 --> 00:19:44,640
familiar and uninspiring products. We source out manufacturers who can convince us that they have
00:19:44,640 --> 00:19:53,520
something very special to offer you. Amazing. Like cheese flavored flavor coffee. And if you go on
00:19:53,520 --> 00:19:59,840
their website, zooscape.com, they got some fucking weird ass coffee flavors. Oh, so they have a
00:19:59,840 --> 00:20:04,400
variety of coffee. They're not just focused on the cheese flavor. Oh yeah. Like for example,
00:20:04,400 --> 00:20:11,920
just under the seas, they have Cabernet Sauvignon coffee, carrot coffee. What? Yeah. Chocolate
00:20:11,920 --> 00:20:19,680
black cherry coffee. That could be okay. Cinnamon, pimento. Interesting. These are some flavors I've
00:20:19,680 --> 00:20:26,560
never heard of before. Would you ever even consider cinnamon, pimento and coffee as three? It's like,
00:20:26,560 --> 00:20:30,720
you know what it feels like? It feels like they have three fish balls with a bunch of fucking words
00:20:30,720 --> 00:20:36,320
on them and they just like grab from each. Right. Or they're like, let me just grab from two or
00:20:36,320 --> 00:20:42,560
whatever. And they're like, all right, let's make it. One of them actually picked flavor and flavored
00:20:42,560 --> 00:20:47,200
and the other one was like, no, don't put one back. We'll just go with cheese flavored flavor.
00:20:47,200 --> 00:20:52,480
It's fine. I imagine that as a, as a like translation error, right? Where somebody was
00:20:52,480 --> 00:20:57,600
printing the label and they got this like cumin and then cheese flavored, but they were all flavors.
00:20:57,600 --> 00:21:03,760
Right. So it's like cumin flavor, cheese flavored flavor, you know, ranch flavor, you know, so. But
00:21:03,760 --> 00:21:09,280
no, native English speakers. Right. So Ontario is not the French one, right? Yeah. I think that they
00:21:09,280 --> 00:21:14,960
do. Well, French is actually a second language for Canada. So maybe these are native French speakers,
00:21:14,960 --> 00:21:18,880
French Canadians. But they're importing it. So they could be getting this literally. Are they importing it?
00:21:18,880 --> 00:21:22,240
I don't know. They said they seek out manufacturers, right? So they could be literally, if they're in
00:21:22,240 --> 00:21:26,960
the import export business, they could be getting this from anywhere. So they're not the ones making
00:21:26,960 --> 00:21:32,320
the label you're saying. Right. You don't think so? I think they're making the label. I, I, you know
00:21:32,320 --> 00:21:37,680
what? I can't understand what's going on with them at all. I mean, jalapeno coffee, they got that.
00:21:37,680 --> 00:21:42,000
Well, like when we were going to export, you know, we don't necessarily need to go in to believe this
00:21:42,000 --> 00:21:47,520
in the episode, but when we were going to export to Canada or to China, they wanted us as the
00:21:47,520 --> 00:21:54,000
manufacturer to translate the label to their specs. So if they had told me to put on distributed by
00:21:54,000 --> 00:21:58,640
Guangzhou, you know, yeah, thing, if they told me to put that on label, I would have done that.
00:21:58,640 --> 00:22:04,160
Okay. To sell it. So you're thinking the labels were made in China and wherever or wherever this
00:22:04,160 --> 00:22:08,880
coffee comes from, Guatemala. Right. Possible. It's possible. This is what I think, because all
00:22:08,880 --> 00:22:15,120
their coffee labels have the same label. What I think is that they are using, they're not using
00:22:15,120 --> 00:22:20,080
actual cheese. They're using a flavor oil that is cheese flavored. And that's why it says cheese
00:22:20,080 --> 00:22:25,600
flavored flavor. If you ask me. But yeah, so basically there's just like, they want to have
00:22:25,600 --> 00:22:30,560
some weird ass shit. They want to be like, they want to own weird ass shit. If you want chili
00:22:30,560 --> 00:22:35,920
pepper tea, they got that. Whoa. If they, if you want a coconut jalapeno tea, they got that too.
00:22:36,720 --> 00:22:43,280
Yeah. So, uh, it's fucking weird, man. It's fucking weird. Will flavor anything like anything.
00:22:43,280 --> 00:22:51,760
Yeah. You know what it's not. I hope it tastes like coffee, which is great. Awesome. Oh, I'm sure.
00:22:51,760 --> 00:22:57,440
Coffee. 80% chance. Right. You know, I'd like to see more weird. They got like essential oils
00:22:57,440 --> 00:23:04,160
or whatever, but they're all kind of normal. Like where's my cheese flavored flavor essential oil.
00:23:05,120 --> 00:23:12,000
I want to smell like cheese. You know what? This is a Zeuscape we're giving you. This is for you.
00:23:12,000 --> 00:23:19,760
I want like aroma flavored flavored. I went like healing blend jalapeno cheese, aroma therapy.
00:23:20,640 --> 00:23:25,520
You can get Jerusalem artichoke as like a dried herb. Oh, I thought that was Jerusalem artichoke
00:23:25,520 --> 00:23:31,360
essential oil flavored coffee. That's funny. But yeah, so basically they just have a lot,
00:23:31,360 --> 00:23:37,680
a lot of weird ass food shit on their website. All right. It's weird ass consumables,
00:23:37,680 --> 00:23:44,640
7,500 weird ass consumables. Do they have pine flavor? Pine flavored coffee. Well, let's find
00:23:44,640 --> 00:23:51,040
out. Ambergris. Ambergris. They have pineapple. Sorry. Okay. Good. Pineapple coffee. Like,
00:23:51,040 --> 00:23:55,680
cause it's just, that's just flavored with like turpentine. Like don't do it.
00:23:55,680 --> 00:24:00,880
Pineapple. Oh, coffee. Don't do that. Don't do that. Um, yeah. So it's kind of a weird ass
00:24:00,880 --> 00:24:05,840
company. Is it a shell corporation for something else? I don't know. I'd love to talk about the,
00:24:05,840 --> 00:24:12,400
um, the cheese. The cheese flavored flavor. Yeah. Yeah. So like, let's talk about how they even got
00:24:12,400 --> 00:24:18,960
cheese flavored flavor. Oh, please. Yeah. I'm just talking about cheese. We're only going to talk
00:24:18,960 --> 00:24:26,080
about cheese. Just like the concept of cheese. What is cheese? Yes. Cheese. I've never heard of such
00:24:26,080 --> 00:24:33,440
things. Please tell me. Actually cheese, sadly is the one thing I love now, especially that like I'm
00:24:33,440 --> 00:24:39,200
been trying to control my blood sugar, you know? Getting old, man. So I don't go hypoglycemic.
00:24:39,200 --> 00:24:45,440
Well now my, um, cholesterol is up. What the fuck? Why does everything that I love have to be taken
00:24:45,440 --> 00:24:49,760
away from me? No, you have to choose between blood sugar and cholesterol. You just have to pick which
00:24:49,760 --> 00:24:55,200
one is going to be bad for you. I know. I've decided what I'm going to do is do more cardio
00:24:55,200 --> 00:25:01,280
and eat less cheese, not no cheese. I'm going to meet, I'm going to just kind of moderation.
00:25:01,280 --> 00:25:06,960
Isn't there a pill you could take that would allow you to not change your lifestyle at all?
00:25:06,960 --> 00:25:11,600
Oh, Lipitor. I think there is lots of pills I could take that I could just not change my lifestyle at all.
00:25:11,600 --> 00:25:17,120
Wow. You're an American. You should ask for some. You're right. God damn it. You need insurance.
00:25:17,120 --> 00:25:21,680
You know, yeah, I was just about to say that that gets expensive when you don't have insurance.
00:25:22,320 --> 00:25:26,560
I'm holding it. I'm trying to make it to 65. That's it. Then you can go on it. And then I,
00:25:26,560 --> 00:25:31,920
yeah, then I can go crazy. Remember how I said when I turn 80, we're going to go party time.
00:25:31,920 --> 00:25:38,720
Off the wagon. I can't wait. Well, 65 is the new 80. I'm going to party like it's 2001.
00:25:40,000 --> 00:25:45,360
So tell us about this concept. Because I was partying in 2001. This concept of cheese.
00:25:45,920 --> 00:25:53,840
Okay. So cheese, we all love it. Yep. No disagreements there. No, love it. Cheese
00:25:53,840 --> 00:26:02,160
is, goes back all the way. It is like, oh, fucking G to like the beginning of civilization.
00:26:02,720 --> 00:26:08,560
They domesticated animals and they saw, they were like, oh, what's that baby? What's that baby cow
00:26:08,560 --> 00:26:13,360
doing? Actually, it was sheep. What's that baby sheep? What's that baby goat doing? They're like,
00:26:14,080 --> 00:26:18,880
let me try that. And they started, you know, doing the other thing. And then they had milk
00:26:18,880 --> 00:26:23,360
and they were like, fuck yeah. Do the other thing. Do the other thing. If this were in a podcast,
00:26:23,360 --> 00:26:28,160
you would have seen me milking a goat. Air milking. But since you didn't see it,
00:26:28,160 --> 00:26:33,360
you're just imagining an old timey person with their mouth on a potter. Yeah, that's exactly.
00:26:36,080 --> 00:26:37,120
That looks fun.
00:26:41,280 --> 00:26:49,760
It's sick all this heat. I'll hide under this goat for a minute. Oh, I'm so thirsty. Goat, goat, goat.
00:26:49,760 --> 00:26:54,800
Right. Get out of here, baby goat. My turn.
00:27:00,080 --> 00:27:08,800
So this is, just imagine we're in Mesopotamia, modern day Iraq. So just imagine you are an Iraqi
00:27:08,800 --> 00:27:16,160
person and you're just laying on the ground underneath the goat. Underneath the full teats
00:27:16,160 --> 00:27:24,240
of a goat. And then what? Thirsty in the desert sun. And you're like, I want some of this for later?
00:27:24,240 --> 00:27:30,400
Yeah. So that's what happened. They're like, this is great. I want some of this later. So they
00:27:30,400 --> 00:27:38,480
slaughtered that baby goat, took its fourth stomach, tied off one end and filled it the other end with
00:27:38,480 --> 00:27:44,800
milk. Oh my God. But I have nothing to put this milk into. So they filled the fourth stomach of
00:27:44,800 --> 00:27:52,240
the baby goat that they just killed for its mother's milk. Oh my God. And then it's in this fourth
00:27:52,240 --> 00:28:01,200
stomach of the baby goat. Marcus can't stop laughing. It's not funny. No, this is fucking brutal, man.
00:28:01,200 --> 00:28:04,560
And then it turned to cheese and they were like, fuck yeah.
00:28:04,560 --> 00:28:17,600
Oh my God. We have to kill all of these goats now. So that's like the interesting science part of
00:28:17,600 --> 00:28:23,600
cheese making. They accidentally discovered rennet or whatever. So yeah, so rennet is this
00:28:23,600 --> 00:28:29,920
set of enzymes, quemosin being the biggest one, that are found in ruminant animals. Do you know
00:28:29,920 --> 00:28:35,600
what ruminant animals are? Yeah, ones that ruminate. The ones that eat grass or whatever.
00:28:36,160 --> 00:28:42,000
They're the hooved animals that eat grass. So you're thinking sheep, cows, goats, horses. I mean,
00:28:42,000 --> 00:28:47,520
you might be able to make horse cheese. Ooh, it sounds disgusting. No way. So these animals
00:28:47,520 --> 00:28:53,600
are really interesting because all they do is eat grass all day, but grass is super tough and hard
00:28:53,600 --> 00:28:58,400
to digest. So they have a few things that are really interesting. I learned about this in school.
00:28:58,400 --> 00:29:03,360
So they have, first of all, they have teeth that are like super big and they got these chompers
00:29:03,360 --> 00:29:09,920
that like, they grind up all of this. And then they have a like set of, I think four stomachs
00:29:09,920 --> 00:29:15,120
to digest and break down all of this. And in their fourth stomach, there is a set of,
00:29:16,000 --> 00:29:19,520
they have extra, they have all of these enzymes that fully break down and break,
00:29:19,520 --> 00:29:24,720
take out all of the nutrients. So like, but the babies, like they're not eating grass yet.
00:29:24,720 --> 00:29:30,560
So they still have this whole like digestive system set up, but their fourth stomach has these
00:29:30,560 --> 00:29:37,040
enzymes for breaking down the mother's milk. So this is where this curdling effect comes in.
00:29:37,840 --> 00:29:44,160
And as the baby animals grow, chemosin leaves, it goes away as they get older. And some of those
00:29:44,160 --> 00:29:51,120
other enzymes that are in there, like take over. And the chemosin is what curdles the milk into
00:29:51,120 --> 00:29:55,600
cheese. So that's why you have to use baby animals. Interesting. I didn't know that.
00:29:55,600 --> 00:30:01,200
Yeah. It's kind of fucked up, but I mean, on the other hand, like veal, lamb, baby kids.
00:30:01,200 --> 00:30:05,840
I can only imagine them like working their way down. They like put it in the first stomach and
00:30:05,840 --> 00:30:10,000
like, ah, this milk sucks. And they put in the second one and they're like, this one's a little
00:30:10,000 --> 00:30:14,480
better. And then the third one, and they're like getting there. And they did the fourth one and
00:30:14,480 --> 00:30:18,880
then turned into cheese and they were like, we fucking hit pay dirt. Isn't that kind of gross
00:30:18,880 --> 00:30:25,440
though? But I mean, back in the day, like, okay, so if you're a traveler or whatever, like you could
00:30:25,440 --> 00:30:32,800
use clay pots, but what's easier? You know, like, oh, like nice. Guys, we got four tries at this.
00:30:34,000 --> 00:30:37,360
Well, and you think about it back in the day too. So if they're figuring out cheese making
00:30:37,360 --> 00:30:40,960
and everything, I mean, it worked out pretty perfectly because that mama animal would have
00:30:40,960 --> 00:30:48,320
her baby and then they could off the baby animal use the stomach for run it. And then I still have
00:30:48,320 --> 00:30:52,960
the milk going. I mean, it's kind of like a good farming circle or whatever. Amazing.
00:30:54,720 --> 00:31:01,520
And interestingly, like different milks. So like sheep's milk, you want to use sheep run it or run
00:31:01,520 --> 00:31:06,400
it from a sheep. And then like goat milk, you want to use goat run it and so on and so forth.
00:31:06,960 --> 00:31:14,000
So that's interesting. It's like a whole different type of run it like ineffective or just weird.
00:31:14,000 --> 00:31:18,800
I didn't really look into that too much, but it's, it's just suggested that you use that
00:31:18,800 --> 00:31:23,840
because like my understanding is that those enzymes are for that milk specifically. I didn't
00:31:23,840 --> 00:31:28,960
look into like what happens if you use it others, but you can make vegetable run it. I know that
00:31:28,960 --> 00:31:34,800
from my cheese making days. Yeah. So they do have vegetable run it. And actually on a commercial
00:31:34,800 --> 00:31:42,880
scale nowadays, it's so hard. Like they're like the, the demand for cheese far outpaces the demand for
00:31:42,880 --> 00:31:50,800
run it and baby goats. Yeah, exactly. You figure like you get baby lamb like once a year veal is
00:31:50,800 --> 00:31:59,120
not super common. So, um, so there's somebody somewhere getting those stomachs and making
00:31:59,920 --> 00:32:05,680
cheese the way that it was made. Oh, they do. Yeah. Yeah. So the traditional way of making run it.
00:32:05,680 --> 00:32:11,120
So you could make run it yourself actually, if you wanted to just slaughter a baby goat.
00:32:11,120 --> 00:32:18,480
I want to try like real deal baby, like a baby had to die for this cheese. Oh yeah. I want that.
00:32:18,480 --> 00:32:24,640
I feel like it would be better. So like, it would taste better. Traditionally, what they did was they
00:32:24,640 --> 00:32:28,960
would just slice. This is how you would do it at home. You would take that stomach, you would slice
00:32:28,960 --> 00:32:33,920
it up, um, into like strips or whatever. And then you would soak it in either salt water or whey
00:32:34,480 --> 00:32:40,480
and you would add some vinegar or some wine to lower the pH of it, which is going to help,
00:32:40,480 --> 00:32:45,440
which is going to stop like the microbes from forming. Like, and then after several days,
00:32:45,440 --> 00:32:51,200
you just strain that off and then you got the run it that's in your solution. And you don't
00:32:51,200 --> 00:32:58,880
actually need a lot. You just need like one gram for like an entire court. Oh, wow. Yeah. So it's
00:32:58,880 --> 00:33:03,200
like tiny, tiny amount of that solution. Like, so a little bit of run it, go to a very long way.
00:33:03,200 --> 00:33:09,040
That's cool. So you could do that's like the home, make it yourself way. Um, more commonly,
00:33:09,040 --> 00:33:15,360
if you're having like a animal run it, like if you're having actual animal run it, um, what
00:33:15,360 --> 00:33:20,000
they'll do is they'll take deep frozen stomachs. This is kind of gross, but, and then they mill
00:33:20,000 --> 00:33:25,520
them and then they, they have like a special solution, like an asset solution. Yeah. This
00:33:25,520 --> 00:33:30,960
is on the industrial scale. Um, you know, and then it's like science and labs and standardization
00:33:30,960 --> 00:33:36,720
and all of that. So like, that's, that's like the commercial way of doing it. Um, but actually what
00:33:36,720 --> 00:33:41,760
is like most common, what they've done is they've taken, they started with the animal run it and the
00:33:41,760 --> 00:33:47,520
animal enzymes, and then they just replicate it, um, using yeast. And then they like take that,
00:33:47,520 --> 00:33:52,800
the like DNA or whatever and put it into the yeast and then create the run it with yeast,
00:33:52,800 --> 00:33:58,960
kind of like the enzyme, the red, it enzymes using yeast. And then it's technically vegetarian,
00:33:58,960 --> 00:34:03,520
but it started, it's kind of like how people are like, I don't want to use aborted fetuses
00:34:03,520 --> 00:34:10,400
for stem cells. I was just thinking that. You're like, but these stem cells were from an aborted
00:34:10,400 --> 00:34:21,040
fetus 20 years ago. It's fine. So, um, you know, yeah, whatevs. I don't know if I want to use an
00:34:21,040 --> 00:34:31,680
aborted fetus to make cheese. That's terrible. But I still laughed. Wisconsin is not going to like
00:34:31,680 --> 00:34:35,760
your abortive fetus jokes. Wisconsin, that's, that's illegal up there. Oh yeah. You're right.
00:34:35,760 --> 00:34:42,240
Isn't it? Huh? Fuck. Yeah. Anyways. That joke's not approved. You know what though? Like 75% of
00:34:42,240 --> 00:34:46,400
Americans support abortion. So I'm pretty sure that most of those people are fine with it. Oh,
00:34:46,400 --> 00:34:49,520
well, let me tell you, Lake Okachee, they don't approve.
00:34:54,160 --> 00:34:59,520
So like, yeah, so like the actual animal run it, that's probably for like some fancy French
00:34:59,520 --> 00:35:03,040
cheeses or whatever. You're definitely not getting that shit in America. Right. No,
00:35:03,040 --> 00:35:08,880
Aldi's not putting that. No, no, no. Like that is some fancy cheese making shit. I want to travel
00:35:08,880 --> 00:35:14,400
for that. I mean, I think you could probably find some cheese monger around in Chicago or something
00:35:14,400 --> 00:35:20,000
that makes it with actual animal run it. That's a, that's a good second alternative to traveling
00:35:20,000 --> 00:35:28,640
for it. So yeah, so this cheese was like the first way back when it was like the best way to preserve
00:35:28,640 --> 00:35:34,320
your milk and excess milk was with cheese. You know, we're in Mesopotamia, so it's hot as fuck
00:35:34,320 --> 00:35:42,400
over there, desert. And I mean, you could still make cheese and have it last for a really long time.
00:35:43,280 --> 00:35:50,080
So does it become like go-gurt? Are they like squeezing it out of the stomach on the, on the
00:35:50,080 --> 00:35:57,040
road when they're like, no, they were not. Well, maybe actually probably back in the day in the
00:35:57,040 --> 00:36:02,000
very beginning. Sure. You had this curdled milk and this like stomach and you're like slurping it.
00:36:02,000 --> 00:36:08,800
Sure. Yum. It's like an apple sauce packet. I know, right? Of cheese. You know, I'm thinking like easy
00:36:08,800 --> 00:36:15,440
cheese, like the can of like shelf stable, easy cheese. Man, that shit was the bomb when I was a
00:36:15,440 --> 00:36:25,440
kid. Oh my God. I'm not going to be able to stop imagining the go-gurt concept. It's really
00:36:25,440 --> 00:36:33,440
something. So gross. Anyways. So cheese preservation, cheese is often preserved at room
00:36:33,440 --> 00:36:38,000
temperature, right? Because it's got like a rind on it or whatever. Like people aren't buying like
00:36:38,560 --> 00:36:43,920
slices of cheese. People aren't making like the sliced cheese that we're imagining. They believe
00:36:43,920 --> 00:36:51,280
that it probably originated in this area because hard and salty, hard and salty. So that is what
00:36:51,280 --> 00:36:56,160
preserves the cheese, preserves the milk, lets it be a room temperature, even in hot climates.
00:36:56,160 --> 00:37:01,840
It's not going to go bad. Once it started spreading more north, I think it was the Romans really,
00:37:01,840 --> 00:37:07,920
who helped to spread the cheese more north as they conquered into Europe. As you get colder
00:37:07,920 --> 00:37:14,560
climates, you have cheeses that are softer. You also, that's when you see like mold,
00:37:15,360 --> 00:37:20,480
like not mold, like a cheese shaping mold, but like the mold and these sorts of things that are
00:37:20,480 --> 00:37:27,440
going to be flavoring the cheeses as well. So there's a much wider range of types of cheeses.
00:37:27,440 --> 00:37:32,800
So you think when you're up, like you think even in Italy, you have like Parmesan, which is really
00:37:32,800 --> 00:37:39,120
hard, really salty, warm Mediterranean climate. That kind of cheese is great for there. But then
00:37:39,120 --> 00:37:43,840
say you go like further north where they have my blue cheese or Swiss cheese or whatever,
00:37:43,840 --> 00:37:50,240
you're going to have these softer, like crazier flavors of the cheeses. The French brie. It's
00:37:50,240 --> 00:37:56,320
like that. And it's all, it's all lacto fermented lactobacillus, right? I don't know what the
00:37:56,320 --> 00:38:01,280
different bacterias are. I think what you're, that might be a yogurt culture. It's the same one,
00:38:01,280 --> 00:38:06,720
the same bacteria, cheese, yogurt, all that fermented stuff and flavor and all the different,
00:38:06,720 --> 00:38:10,640
they all have some different strains, I think that have different flavors. Well, I know to make a
00:38:10,640 --> 00:38:17,440
yogurt, you have to have these two specific, there's two specific bacteria for something to
00:38:17,440 --> 00:38:22,560
be considered a yogurt and it is present in some cheeses. It doesn't mean it's present in all
00:38:22,560 --> 00:38:27,760
cheeses. Right. Yeah. Basically what happens when you're, it's basically any sort of bacteria that
00:38:27,760 --> 00:38:37,440
converts the lactose into lactic acid, the lactose in the milk, the sugar. And so it's when the
00:38:37,440 --> 00:38:42,400
acidity is high enough, the milk coagulates and it'll do that even without the use of runnet.
00:38:42,400 --> 00:38:47,760
That's where you can make cheese with like, there's like some soft cheeses that are used, an acid
00:38:47,760 --> 00:38:53,200
would be used. Like you can even curdle cheese with lemon juice, vinegar, things like that.
00:38:53,200 --> 00:38:59,840
That's like all the farmer's cheeses, like ricotta and all the really soft ones, those are broken.
00:39:00,560 --> 00:39:05,760
They break the cheese with like an acid versus like the harder cheeses that uses the rennet.
00:39:05,760 --> 00:39:10,240
Right. Exactly. Fresh mozzarella the same way. You can make fresh mozzarella at home pretty
00:39:10,240 --> 00:39:16,160
easily. Right. You need, you need rennet, I think for mozzarella. Yeah. So rennet, so there's,
00:39:16,160 --> 00:39:20,960
yeah, there's the acid based cheeses and then there's the runnet based cheeses. So the acid
00:39:20,960 --> 00:39:25,760
based cheeses are going to be the softer cheeses. You're thinking, you're going to think of like
00:39:25,760 --> 00:39:31,520
cream cheese, um, ricotta is technically like an acid cheese, even though that's like a by-product
00:39:31,520 --> 00:39:37,040
of the cheese making using the whey. Oh, interesting. Um, so yeah, there's just like these different
00:39:37,040 --> 00:39:43,680
ways of making cheeses. I mean, they even had cheese in the Sahara desert, which is crazy to
00:39:43,680 --> 00:39:49,680
think about. It was just a way to preserve milk products. And then it kind of just spread. And
00:39:49,680 --> 00:39:55,040
then the Romans took it and it's, they spread that up norther, northwards through Europe.
00:39:55,600 --> 00:40:00,000
And then everybody kind of developed their own ways of making cheeses and it all became kind of
00:40:00,000 --> 00:40:06,880
regional. And like what it's like, think about, um, like sourdough. So like they would be using when
00:40:06,880 --> 00:40:12,880
making these cheeses, you're using these same bacterias, but it's picking up like, like wild
00:40:12,880 --> 00:40:20,080
bacteria, whatever bacteria is in changing the flavors of these cheeses as well. But like the
00:40:20,080 --> 00:40:27,120
modern day cheeses, like cheddar has been around since the 1100s, but yeah, all of them are recorded
00:40:27,120 --> 00:40:34,400
in like the past thousand years, basically. So cheddar, the 1100s, Parmesan, 1597. So even though
00:40:34,400 --> 00:40:38,880
it's a hard salty cheese, that would have been good in Italy a long time ago. And maybe they had
00:40:38,880 --> 00:40:43,440
a cheese that was very similar to Parmesan. I would have to guess that they had cheeses that
00:40:43,440 --> 00:40:49,680
were very similar to Parmesan going really far back, but the actual recipe as a standardization,
00:40:49,680 --> 00:41:00,000
crazy 1597 Gouda 1697. How do you pronounce this? Camembert, cam and there cam a bear. Yeah.
00:41:00,000 --> 00:41:08,320
Somebody French. Okay. All right. That's 1791. That's a super soft one. Yeah. So, um, that's
00:41:08,320 --> 00:41:15,360
basically it about cheese. Pretty fascinating, huh? Amazing. I love cheese. I really want cheese now.
00:41:15,360 --> 00:41:20,320
Well, you're going to get some cheese flavored flavor coffee. All right. I just wanted to look
00:41:20,320 --> 00:41:25,120
up a little bit about 10 drops just so I could talk a little bit about them. And as I'm Googling
00:41:25,120 --> 00:41:29,760
10 drops, I found, it turns out like there's this, I don't know if the 10 drops coffee people know
00:41:29,760 --> 00:41:37,920
this. It's like a colloquialism in Iceland. When somebody says, would you like to have some coffee?
00:41:38,640 --> 00:41:44,640
Yes. Just 10 drops, please. I'm 100% certain that that, that they know that. Do you think so?
00:41:44,640 --> 00:41:48,160
Do you think that's why they named themselves that? I do feel like that would be something that Chris
00:41:48,160 --> 00:41:52,640
would do. That's so random. Or like they're all, they all care so much about like the details.
00:41:53,200 --> 00:41:59,680
I'm certain. I want to know more about that now. I want to know like how, how are you Icelandic?
00:42:00,480 --> 00:42:08,160
You know, potentially. Nordic? They both give off Viking vibes. They totally do. Yeah. That's true.
00:42:08,160 --> 00:42:12,480
So what does it mean when you say only 10 drops? Does that mean half a cup or are they just being
00:42:12,480 --> 00:42:16,080
silly and they're like, yes, give me all the coffee. No. So this is what happened. That's
00:42:16,080 --> 00:42:26,000
Scandinavian humor. So back in the day, Iceland was colonized back, I want to say like 900 AD or
00:42:26,000 --> 00:42:33,120
900 years ago, maybe 11, whatever, like 900 is the number. So back when it was first colonized,
00:42:33,120 --> 00:42:39,600
the Danish come in, the Danish Vikings come in, they populate the, the island. But then, you know,
00:42:39,600 --> 00:42:44,400
coffee starts becoming popular and we didn't we talk about that? Wasn't it a Danish guy who stole
00:42:44,400 --> 00:42:51,040
some of the coffee beans from Papa Budan or Baba Budan? Papa Budan. No, no, there was some guy,
00:42:51,040 --> 00:42:56,320
a Nordic guy who stole some too. Oh, okay. Maybe. Because remember it was like French and Norway or
00:42:57,120 --> 00:43:01,520
Denmark? Denmark? Yeah, it was Denmark. Okay. So anyway, so they get coffee over in Iceland,
00:43:01,520 --> 00:43:07,440
but it's only like 1500, 1600s or whatever, but it's only for the elite. So as time goes by,
00:43:07,440 --> 00:43:14,160
coffee becomes more common for the commoners, but it's still really expensive. There's no like
00:43:14,160 --> 00:43:19,920
centralized coffee roasting operations. They just had green coffee and they would roast it themselves.
00:43:19,920 --> 00:43:27,440
But because it's what's considered to be a colonial good, basically just meaning expensive
00:43:27,440 --> 00:43:33,600
and not local. When somebody would say, would you like some coffee? They would, it would just be a
00:43:33,600 --> 00:43:39,360
way of being polite. Oh sure, but just ten drops please. Because it's so expensive. I don't want
00:43:39,360 --> 00:43:44,160
to drink all your coffee. Just a sip. Yes, exactly. That's nice. Exactly. And it's just kind of hung
00:43:44,160 --> 00:43:50,160
on and like stayed around. What a fun name. Yeah. Yeah. It's interesting. I thought that was a fun
00:43:50,160 --> 00:43:55,840
little piece of history. Iceland, I don't know if you know this, but their livestock are like a
00:43:55,840 --> 00:44:04,400
protected animal. Like a breed or heritage breed? Yeah, it's a heritage breed and it's protected.
00:44:04,400 --> 00:44:11,280
They don't let in outside animals because they don't want anything ruining their native
00:44:12,320 --> 00:44:20,320
breeds of animals. So even like their goats, their sheep, their cows are all really special
00:44:20,320 --> 00:44:29,280
to Iceland. And so their dairy and their milk and their cheeses are all special. They're considered,
00:44:29,280 --> 00:44:33,920
at least by Icelandic standards. I don't know about everybody, but they're like high butterfat,
00:44:33,920 --> 00:44:39,040
like really tasty, like kind of sweet, like really great milk, especially for making cheeses.
00:44:39,680 --> 00:44:45,680
I want to get some Icelandic cheese now. Well you kind of can. Icelandic cheese is actually more
00:44:45,680 --> 00:44:52,640
kind of like Greek yogurt. So it's skir, skire, skire. Have you heard of this? It's like a culture
00:44:52,640 --> 00:44:58,960
and it is, you're making your skire, skir, skir. Is this how we pronounce it? I'm sorry, I don't
00:44:58,960 --> 00:45:02,720
know the pronunciation. Skir. I'm going to say skir. It's probably skir. I don't know. We need
00:45:02,720 --> 00:45:10,080
to drink some coffee because I really, I'm going to leave here and go buy some cheese. I'm so hungry
00:45:10,080 --> 00:45:20,240
for cheese. So, do you see the piece of cheese Danish? So skir, it's made similarly to yogurt
00:45:20,240 --> 00:45:25,120
and it's like, you know, kept fermented in like a warm temperature. You use a little bit of your
00:45:25,120 --> 00:45:30,640
old skire to make a new batch of skire. But it does have a little bit of a cheesier flavor.
00:45:31,200 --> 00:45:36,720
And like Greek yogurt, you're going to strain off some of the whey after you've made it.
00:45:36,720 --> 00:45:42,080
So thicken it up. So it gets really thick, but I guess it's much creamier than Greek yogurt.
00:45:42,080 --> 00:45:50,080
Very smooth consistency, but tangy. Like it has that real yogurt tang with a bit of a,
00:45:50,080 --> 00:45:54,400
like more of a, like a cream cheese style flavor is what I've imagined. I know I've bought this
00:45:54,400 --> 00:45:58,640
stuff. You can buy it pretty much everywhere. Yeah. There are some companies in the United States
00:45:58,640 --> 00:46:06,000
that are making authentic Icelandic skire. You just have to do some research. Is there like a
00:46:06,000 --> 00:46:10,880
brand called skire? I mean, that's what I'm picturing. Might be. I don't, there could be.
00:46:12,000 --> 00:46:18,320
That kefir. Kefir. Yeah. Well, that's another fermented milk product, but that one I think is
00:46:18,320 --> 00:46:27,920
more probably more towards the Iraq area. Anyways. So anyways, but skire is like a part of Icelandic
00:46:27,920 --> 00:46:34,320
culture, like a deep part, like identifier of Icelandic culture. This is very interesting,
00:46:34,320 --> 00:46:42,080
but I can't imagine that goats and cows and sheep originated there. Right? I mean,
00:46:42,080 --> 00:46:45,280
they were brought there at some point. They were brought there by the Vikings back when it was
00:46:45,280 --> 00:46:50,800
first colonized at the same time, like way back 900 years ago or whatever. But so still, I mean,
00:46:51,440 --> 00:46:57,200
they're the same as every place else. They just have slowly evolved to be slightly different or
00:46:57,200 --> 00:47:04,240
whatever. Yeah. Basically. So you figure like over time, like just this population, they have just,
00:47:04,240 --> 00:47:08,240
they have not interbreeded. You figure all animals, like some animals are better for meat.
00:47:08,240 --> 00:47:12,400
Some are better for milk. Some are better for this. Some are like better for like pulling farm
00:47:12,400 --> 00:47:19,120
equipment or whatever. Right. So theirs have just been kept very pure, have not been like cross
00:47:19,120 --> 00:47:29,760
bred at all. And that strain or that lineage right back from the original nomadic cheese making.
00:47:31,360 --> 00:47:37,760
Yeah. Iceland is very, very particular about their livestock. Interesting. Yeah. So,
00:47:38,480 --> 00:47:41,680
yeah, I think that's all I got about cheese flavored, flavored coffee.
00:47:43,360 --> 00:47:44,960
Shall we brew some coffee? No.
00:47:44,960 --> 00:47:52,400
Should we eat some cheese? Can we just skip over? Can we skip the coffee and go straight to,
00:47:52,400 --> 00:47:59,600
oh, that reminds me why we decided to do this episode. Can I tell you the funnest fact? Yes.
00:47:59,600 --> 00:48:05,760
Okay. So this coffee, we've had this coffee for over a year. I kept it hidden in the shipping
00:48:05,760 --> 00:48:11,520
packaging so that neither Steph nor Marcus would look at it and be like, oh, we got to do cheese
00:48:11,520 --> 00:48:16,400
flavored, flavored coffee. Cause I was hoping everyone would forget about it. My plan was
00:48:16,400 --> 00:48:22,560
effective. We did forget because I was so excited about it at first. Yeah. So we had to pick,
00:48:22,560 --> 00:48:26,720
find an episode last minute because Marcus was supposed to do another episode, but then he didn't
00:48:26,720 --> 00:48:30,480
send me the coffee he wanted to try. And then he was out of town and couldn't do the research
00:48:30,480 --> 00:48:36,480
anyways. And so it was Sunday night and we're like, shit, we didn't have, we don't have an episode.
00:48:36,480 --> 00:48:42,160
Right. And I had just recently learned this fun fact and I was like, I think it's time because I
00:48:42,160 --> 00:48:48,640
want to share this fun fact and I need an excuse. So recently I found a recipe for homemade nacho
00:48:48,640 --> 00:48:55,200
cheese and we're going to try that actually on our, as a Patreon bonus episode. We do get cheese.
00:48:55,200 --> 00:48:59,440
Yeah. We're going to have some fucking homemade nacho cheese. Oh my God. But so basically nacho
00:48:59,440 --> 00:49:04,320
cheese like goes back to like the fifties. So some guy, his nickname was nacho invented.
00:49:04,320 --> 00:49:13,680
Really? Isn't that so fun? Oh my God. Ignacio Nacho, his nickname, Anaya. That's awesome.
00:49:13,680 --> 00:49:20,480
In 1954, he invented nacho cheese. What a legacy that man has left us. I know, right? Fucking cool.
00:49:21,520 --> 00:49:30,640
He, it was invented at his restaurant in Piedras Negras, Mexico. So the original recipe was just
00:49:30,640 --> 00:49:37,120
tortilla chips, cheese and pickled jalapenos. Fuck yeah. Yeah. Right. So then in 2011,
00:49:37,760 --> 00:49:46,240
Modernist Cuisine Magazine suggested using sodium citrate. It's an emulsifying salt to make
00:49:46,240 --> 00:49:50,960
gooey nacho cheese, something that you could make at home and keep it really gooey, like nacho cheese
00:49:50,960 --> 00:49:58,400
without all of those weird, whatever they do at the baseball park ingredients. So this is, you know,
00:49:58,400 --> 00:50:08,560
60 years after nacho invented nachos and nacho cheese. Can I tell you the craziest fucking
00:50:08,560 --> 00:50:16,480
coincidence? Science. So we all know how like a chemical formula is a series of letters and numbers,
00:50:16,480 --> 00:50:26,000
right? I'm just going to read you the letters in their order of sodium citrate, N-A-C-H-O.
00:50:26,000 --> 00:50:35,280
Oh, shut the fuck up. Fucking crazy. That is crazy. That's awesome. I remember reading that.
00:50:36,080 --> 00:50:41,360
And I was like, that is insane. And I just assumed seeing that, that I was like, oh,
00:50:41,360 --> 00:50:46,160
that's what makes nacho cheese nacho cheese. That's what I thought too. Backwards, like scuba,
00:50:46,160 --> 00:50:53,520
you know, right? Like scuba cheese. Yeah. But no, just random coincidence. That is crazy. Fucking
00:50:53,520 --> 00:51:00,000
amazing, right? And I'm like, I have to be able to tell somebody. And that's why we're drinking
00:51:00,000 --> 00:51:04,960
cheese flavored coffee after a year of you hiding it from us. Yeah. I was waiting for that factoid.
00:51:04,960 --> 00:51:11,040
Cause that factoid is too fucking good. That's awesome. Isn't that amazing? Yes. I like,
00:51:12,000 --> 00:51:20,880
the world and life never works out so perfectly as it does. It was like ordained. Right. Isn't cheese
00:51:20,880 --> 00:51:28,480
amazing? It was destiny. It had to happen that way. I'm like still like, I just. Shall we brew some
00:51:28,480 --> 00:51:35,360
coffee now? Science, man. Yeah. And so anyways, I'm super, if you can't tell, I'm like putting this
00:51:35,360 --> 00:51:42,640
off, delaying. I am super excited to try this nacho cheese recipe for Love It or Leave It.
00:51:42,640 --> 00:51:46,080
Okay. Well, we'll be right back with cheese flavored cheese coffee.
00:51:46,080 --> 00:51:50,080
Tasting coming right up after a word from our sponsor.
00:52:16,080 --> 00:52:22,800
What they're roasting today. Pip pip cheerio. And we're back. Thanks so much.
00:52:24,480 --> 00:52:29,840
Sponsor Marcus, that voice actor you guys hired for. We got to get that voice actor to do some
00:52:29,840 --> 00:52:35,200
new commercials for us. So good. Yeah. Yeah. Our voice actor was so excited about doing those first
00:52:35,200 --> 00:52:42,560
ones. Yeah. Yeah. I'm sure if you got him a script. I mean, it just used the same script, right? Just
00:52:42,560 --> 00:52:51,280
a different voice. I mean, the information's all the same. I don't know. So are you ready for an
00:52:51,280 --> 00:52:58,000
olfactory reveal? So much ready. Yeah. I can't wait. I've been. The olfactory reveal is.
00:53:01,920 --> 00:53:06,320
Plunky. Jenny brought out the tiniest coffee cups for this coffee by the way.
00:53:06,320 --> 00:53:11,840
And I brewed the tiniest amount of coffee. I literally, that's all we get right there.
00:53:11,840 --> 00:53:15,760
The least amount. You know what? We can always brew more, but I mean,
00:53:15,760 --> 00:53:22,400
the less I had to clean out of my grinder. Oh, right. It smells. Can you, can you, is it
00:53:22,400 --> 00:53:26,800
wafting? You know what this is giving me flashbacks of breakfast with Elvis coffee. No.
00:53:28,480 --> 00:53:35,520
Banana like in France. I'm thinking of like just the chemical odor. Ah, yes. And that's not a bad
00:53:35,520 --> 00:53:40,720
review. It's just a chemical odor. Oh, now you're wafting it. I'm smelling it over here. There's
00:53:40,720 --> 00:53:46,000
lots of things that are chemicals that I love. You know what? That's, that's, um, that's VOC.
00:53:46,000 --> 00:53:52,000
That's like pure VOCs. Will this give me cancer? Possibly. Is there a warning? I'm going to,
00:53:52,000 --> 00:53:58,080
you know what? They say that they are GMAP, which is general manufacturer, something about being good
00:53:58,080 --> 00:54:06,400
manufacturing processes. Oh, GMAP. Great. Yeah. Here is what I smell from the bag. Tobacco. Okay.
00:54:06,400 --> 00:54:11,760
Which is a positive thing when we're talking about coffee. What did you say you smelled?
00:54:11,760 --> 00:54:18,320
Tobacco. Oh, good. Yeah, that's true. I smelled that too. Also, almonds. Oh, you got that almond
00:54:18,320 --> 00:54:23,360
again, huh? To me it smells like almonds. Oh, you are doing so good. Tobacco and almond. Delicious.
00:54:27,920 --> 00:54:32,400
Not what I expected. So yeah, I had really wanted to invite Chris from 10 Drops to be on this
00:54:32,400 --> 00:54:36,640
episode. Actually, that's probably the biggest reason why it's taken us a year to get around
00:54:36,640 --> 00:54:44,400
to this. Yeah. I can't really describe, um, this. It's, it does feel very, um, chemical laden. Are
00:54:44,400 --> 00:54:49,680
you getting any notes of cheese? Not really. I was expecting more like cheddar or like Gouda or
00:54:49,680 --> 00:54:54,720
something, but. Or like the artificial movie popcorn, like cheddar. That's what I was expecting.
00:54:55,360 --> 00:54:59,600
Yeah. I'm not getting any of that. No. Are you getting any floral notes of jasmine?
00:54:59,600 --> 00:55:05,200
I wasn't even getting that either. Yeah. Yeah. Maybe that was the tobacco. I wasn't getting a
00:55:05,200 --> 00:55:11,520
ton of, I'm trying to find nice words. I got my, I was a hundred percent VOCs and you know what?
00:55:11,520 --> 00:55:19,200
I love sniffing glue. So it's great. Yeah. Um, so when I roast coffee and I want to like drink
00:55:19,200 --> 00:55:24,400
coffee, like I know when it's, when it's good is when I smell it and it makes me hungry. Like I
00:55:24,400 --> 00:55:30,800
want to eat it. And I didn't, you know, with this, you wanted more hunger, you know, this, right. This
00:55:30,800 --> 00:55:37,280
makes me like the opposite of that. Yeah. Yeah. Not in a bad way. It makes you lose your appetite.
00:55:37,280 --> 00:55:43,200
Yes. There you go. You know what? I am always down to lose a couple of pounds. Right. You know,
00:55:43,200 --> 00:55:48,320
a loss of appetite. Sure. Let's go for it. We could, we, this may be a marketing thing, right?
00:55:48,320 --> 00:55:52,480
Where, if you need to go that direction. I don't need to lose more than a couple of pounds. Right.
00:55:52,480 --> 00:55:57,360
And I'm not saying I need to lose a couple of pounds. I'm just saying if I lost my appetite
00:55:57,360 --> 00:56:03,120
from my morning cup of coffee and happened to lose a couple of pounds, it'd be okay. Yeah. Okay. Great.
00:56:03,120 --> 00:56:09,600
So we found out who this is for. It's if you would like to, if you'd like to slim down a little for
00:56:10,240 --> 00:56:17,200
the summer. Who's brave enough to try it. I will try it. No, no doubt about that to me. I totally
00:56:17,200 --> 00:56:24,560
expected that. Just 10 drops. Just 10 drops. That's it. Truly. That was more than you needed to give me.
00:56:26,400 --> 00:56:32,480
Yeah. Yeah. Yeah. Guys, it does have a bit of a, a bit of a fruity like coffee smell that the other,
00:56:32,480 --> 00:56:37,920
that almondy, maybe that's the Jasmine too. Maybe like the almond and the fruity together.
00:56:37,920 --> 00:56:44,160
This is a very strange smelling coffee. Wait, this is a very unique smelling coffee.
00:56:44,160 --> 00:56:50,000
Yeah. Yeah. The aromatics on the cup, I feel like are better than the aromatics on the beans.
00:56:50,000 --> 00:56:54,800
They are definitely stronger in the cup than they are in the beans. I do smell a little bit more
00:56:54,800 --> 00:56:59,520
floral. It smells more appetizing here. There is a scent in there that I'm having a really hard time
00:56:59,520 --> 00:57:04,080
with. Maybe it is the tobacco that you were describing Steph. Do you smell that clean smell?
00:57:04,800 --> 00:57:10,960
Like, uh, like Lysol. I do have a hint of Lysol. That's the, that's the Jasmine. Yeah, maybe. Yeah.
00:57:10,960 --> 00:57:18,960
It's, um, it's not an unpleasant scent. It's different and it's not super coffee like,
00:57:18,960 --> 00:57:24,480
right? But I don't find, where is the cheddar? I don't find it unpleasant. Yeah, there's no cheddar.
00:57:24,480 --> 00:57:29,120
There's no cheddar. None. I am feeling a little sad about that. If I'm going to have a cheese
00:57:29,120 --> 00:57:33,360
flavored coffee, I want it to fucking taste like cheese. Maybe we need to stir in a little of your
00:57:33,360 --> 00:57:40,640
nacho cheese. Oh my God. That's horrible. But you know, those freeze dried. That is a good idea,
00:57:40,640 --> 00:57:45,920
Steph. Those like hard freeze dried cheese things that are really popular. The snacks, yeah. I assumed it was
00:57:45,920 --> 00:57:51,600
going to have that in there and that on the label it said made with real cheese. That's what I was
00:57:51,600 --> 00:57:57,040
hoping it would say. I was thinking like cheese powder. Like if I was thinking coffee beans coated
00:57:57,040 --> 00:58:07,680
in cheese powder. You know, either would be fine. So I don't know where the idea of cheese in coffee
00:58:07,680 --> 00:58:15,520
comes from, but I do know that we have friends who are maybe even in the Patreon who went to go get
00:58:15,520 --> 00:58:21,200
bubble tea at like an Asian, whatever you call a bubble tea shop. I think it's just called a bubble
00:58:21,200 --> 00:58:28,000
tea shop. Okay. Out by the mall, out on the east side. And there was an option to get coffee with
00:58:29,280 --> 00:58:34,880
cheese foam. Oh yes. I remember this. So I was curious if like cheese and coffee was like a
00:58:34,880 --> 00:58:40,480
thing that people do. Maybe it's like an Asian thing, but I haven't seen that. I didn't think cheese was an Asian thing at all.
00:58:40,480 --> 00:58:48,720
Right. Exactly. So it's really mysterious. Am I wrong? You are wrong. Cheese is actually like goes way back in China.
00:58:48,720 --> 00:58:53,280
Oh really? As a matter of fact. Oh yeah. It goes way back in China. And then also you think like
00:58:53,280 --> 00:59:01,040
paneer. Oh, it's an Indian. So that part, that's more like a Western Asia type of. Sure. But it's, I don't think
00:59:01,040 --> 00:59:06,480
it's as big of a thing. No, I don't, I didn't really look into it as like a Japanese thing, but yeah,
00:59:06,480 --> 00:59:11,760
Chinese cheese. Amazing. Cheese. There's like a long history in China. Did you guys try the coffee yet?
00:59:11,760 --> 00:59:18,560
No, it's a little too hot. I love how we're all really, we're savoring this moment of aroma.
00:59:18,560 --> 00:59:24,960
It's surprisingly not bad. Oh, how about that? Yeah. I don't want to burn my tongue and miss out on all
00:59:24,960 --> 00:59:31,200
the good flavors. So I don't want to coat my tongue with any of the flavors. I actually can't wait for you to
00:59:31,200 --> 00:59:37,120
try it. Maybe you should have brewed more. We can always brew more. Look on Charlie's face.
00:59:38,000 --> 00:59:43,360
Like are you fucking with us, Marcus? Is it really not bad? No, it's really not bad. There's not a lot
00:59:43,360 --> 00:59:49,920
of, there's actually no cheddar flavor as far as I can tell. It's just really clean, really smooth,
00:59:49,920 --> 00:59:56,640
and it just, it's kind of nice. I want to say, as much as I don't want to say that, it's not bad.
00:59:56,640 --> 01:00:03,760
I love that like a specialty coffee guy hit so perfectly with the concept of this podcast though,
01:00:03,760 --> 01:00:11,120
like cheese flavored flavor coffee. Like perfect, quintessential. That's great. It's such a great
01:00:11,120 --> 01:00:16,400
suggestion. So if you have, if you want to, like I said, send us your craziest coffee ideas,
01:00:16,400 --> 01:00:24,640
we'll take links. Like this is, this is so far superior than like the taco. I see. I thought
01:00:24,640 --> 01:00:29,200
spicy taco coffee could have been worse. I didn't mind the taco. I did not love the fact that it had
01:00:29,200 --> 01:00:35,360
artificial beef flavor. That's fucking weird, but I mean, no bad reviews on artificial beef. I mean,
01:00:35,360 --> 01:00:41,440
it's, it's fine if you're vegan. I mean, they're totally into artificial beef flavor. Guys, I could
01:00:41,440 --> 01:00:49,680
drink this black. You are, I'm not kidding you. I'm trying to, I'm jumping way ahead. Give no bad
01:00:49,680 --> 01:00:56,160
reviews. I still haven't taken a sip yet. It's like I get to the, I just like, I get to the point where
01:00:56,160 --> 01:01:01,920
I smell it and I'm like, I'm just so happy just smelling it. Why do I need to put this? I don't
01:01:01,920 --> 01:01:08,560
need to taste it too. And look, I've said this before that I'm, I do like the more floral kind
01:01:08,560 --> 01:01:15,760
of coffees. So maybe it's geared a little bit towards me, but I'm, I can say that I've had worse.
01:01:15,760 --> 01:01:19,840
I've had far worse than this cheese flavor, flavor coffee in my opinion. That's very strange because
01:01:19,840 --> 01:01:25,360
yeah, I'm not getting any cheese, but I am getting that Jasmine, like Jasmine tea, floral flavor.
01:01:26,080 --> 01:01:30,800
That's interesting. Yeah. I get a lot of the floral notes. Yes.
01:01:30,800 --> 01:01:36,080
You guys all don't want to admit it. No, I don't, I don't think I like it as much as you do,
01:01:36,800 --> 01:01:40,480
which makes sense because I don't like the floral things as much as you do.
01:01:40,480 --> 01:01:47,280
What's it going to take to get you in this cup of coffee stuff? I think, I feel like I'm picking up
01:01:47,280 --> 01:01:52,720
that cherry almond flavor and maybe that is like in my head. Is that giving you flashbacks right now?
01:01:52,720 --> 01:01:58,640
But I feel, I just feel like with every, every one of these artificial flavored coffees, I'm like,
01:01:58,640 --> 01:02:06,160
I feel like I pick up those notes of cherry almonds. Is it possible it's in your head a little bit?
01:02:06,160 --> 01:02:11,040
I mean, yeah, definitely it's possible, but that's what I feel like I'm tasting. The other thing
01:02:11,040 --> 01:02:19,520
that's unique about this coffee, I'm getting like the tingle in the back of my jaw, like as though
01:02:19,520 --> 01:02:26,160
it's sour, which is probably again, Marcus, what you like, because that's the type of like light
01:02:26,160 --> 01:02:34,240
roast flavor that you like. It is not my bag. What's it going to take to get you loving this coffee?
01:02:34,240 --> 01:02:39,840
Is it going to be, is it Uncle Nearest? Do you need him to help you out? Is it sugar? Is it milk?
01:02:39,840 --> 01:02:45,280
Yeah, I'm going to need something. Maybe, I feel like maybe some milk might help.
01:02:45,920 --> 01:02:49,600
I feel like milk would do really nice. I'm going to get some milk right now and the whipped cream.
01:02:49,600 --> 01:02:56,000
I'm not opposed to whiskey, but we are going into work later. This is a tiny cup and I feel like.
01:02:58,000 --> 01:03:02,880
At that point, you're just drinking whiskey. Yes, it's going to be 50-50 at least on the whiskey
01:03:02,880 --> 01:03:10,160
side. This is not anything like what I expected and it's not terrible.
01:03:11,360 --> 01:03:16,480
I mean, even from the visual on the beans that look like it would be darker tasting,
01:03:16,480 --> 01:03:21,920
like more bitter, I'm surprised it's not as bitter as I expected it to. I'm surprised it's not nearly
01:03:21,920 --> 01:03:26,400
as dark in the cup as I was expecting. We get coffees that look pretty light and then end up
01:03:26,400 --> 01:03:31,600
really dark when they're brewed. This one started out like black and almost oily and it's not that
01:03:31,600 --> 01:03:38,240
dark in the cup. Weird. Maybe it's all those jasmine buds. I'm going to skip the low-fat
01:03:38,240 --> 01:03:42,560
milk that's been offered. Thank you. Because I don't believe in low-fat milk. It's 1%.
01:03:42,560 --> 01:03:48,560
It's 1% right now. I'm going to jump right to the heavy whipping cream. Thank you. I'll tell you
01:03:48,560 --> 01:03:53,520
what though, I use that 1% every morning. It's really not any different than 2%. Yes, I also
01:03:53,520 --> 01:03:58,560
don't believe in 2%. Well, my cholesterol test doesn't believe in whole milk anymore.
01:04:00,160 --> 01:04:05,360
Back at you. I bought some heavy whipping cream. I do have that. Do you want that instead? No,
01:04:05,360 --> 01:04:09,840
that's good. I used a bunch of whipped cream. Thank you. Because that's nice sugar too. Yes.
01:04:09,840 --> 01:04:15,040
I bought some heavy whipping cream for a recipe. Never made the recipe. I've just been drinking
01:04:15,040 --> 01:04:20,400
the heavy whipping cream. Nice. In coffee. Okay. Not just straight. I want to drink it straight.
01:04:20,400 --> 01:04:24,960
Lately? Because you're glowing. Did you have that for breakfast today? I didn't have it today,
01:04:24,960 --> 01:04:30,480
but it's probably built up in my system. Yeah. Right. I added a little bit of sweet. I think
01:04:30,480 --> 01:04:34,640
that helped it a bit. Interesting. I'm going to try adding a little bit. I'm going to go for the
01:04:34,640 --> 01:04:43,760
1% low fat milk. I feel like that milk might seal the deal for you. The two complement each other,
01:04:43,760 --> 01:04:50,400
I think. Or going to. Yeah. Yeah. It is strange that it doesn't have any cheese flavor, but maybe
01:04:50,400 --> 01:04:54,480
this milk could bring out the cheese. Oh yeah. Yeah. I was kind of hoping a little dairy would.
01:04:54,480 --> 01:04:58,000
That's interesting. I find it much more palatable with the whipped cream.
01:04:58,000 --> 01:05:03,440
Having a little bit of sweet and a little bit of milk, it kind of takes it into normal flavored
01:05:03,440 --> 01:05:09,920
coffee territory. Yeah. Except I'm not actually tasting much flavor, which again is normal,
01:05:09,920 --> 01:05:14,320
I guess, for flavored coffee. Right. Except for it still does have those floral notes.
01:05:14,800 --> 01:05:18,960
It's not bad with the whipped cream. It's very drinkable. I'm going to have no trouble getting
01:05:18,960 --> 01:05:25,760
this down. It's interesting for a flavored coffee. Surprising. I've never had a coffee that has
01:05:25,760 --> 01:05:31,760
actual flower. I mean, I guess we had the lavender coffee. This is my first jasmine floral coffee.
01:05:31,760 --> 01:05:36,640
Yeah. Not a usual thing that you would expect. I don't know. Are we poisoning ourselves right now?
01:05:36,640 --> 01:05:42,240
I don't even know. Is jasmine a flower that is poisonous? I don't think so. I think it's commonly
01:05:42,240 --> 01:05:48,880
used. Yeah. So yeah, I got some whipped cream. I got some milk, sugar. I think that's where my
01:05:48,880 --> 01:05:56,000
no bad review lies. Yeah. It's not bad with cream, sugar, and whipped cream. Surprisingly. You might
01:05:56,000 --> 01:06:02,000
be helping import drugs into the country if you buy this. You may not be. And no judgment there
01:06:02,000 --> 01:06:07,840
either. Yeah, who knows? I do find it interesting that it's like this is not even proper FDA labeling
01:06:07,840 --> 01:06:13,520
without the grams and the fact that this is definitely more than four ounces. Yeah. That's
01:06:13,520 --> 01:06:18,880
great. Don't give a fuck. Just trying to cover up the smell. Because I use 30 grams. So that would
01:06:18,880 --> 01:06:23,360
have been about, well, I guess that's only one ounce. Never mind. But yeah, I did not use just.
01:06:23,360 --> 01:06:30,240
No, that's more than four ounces. This is weird. Yeah. Yeah. So what was Zeuscapes tagline if
01:06:30,240 --> 01:06:35,680
you're looking for fun and interesting. Basically, yeah. That's it in a nutshell. If you want
01:06:35,680 --> 01:06:41,200
something that's fucking weird, we got it for you. Look, and this coffee is at least a year old.
01:06:41,200 --> 01:06:45,920
At least a year old. Right. It still has another nine months on it though.
01:06:45,920 --> 01:06:54,240
Jeez. I think 10 drops is enough. I think. I don't, it's definitely not what I expect. It's
01:06:54,240 --> 01:07:04,880
unexpected. It's an unexpected cup of coffee and it is ingestible. Hey, good. Ingestible.
01:07:06,000 --> 01:07:10,240
So. I would say it's not the worst coffee we've ever tried on this podcast. It definitely isn't.
01:07:10,240 --> 01:07:15,920
Right. And if you're into floral cups of coffee, you know, this is, in my opinion,
01:07:15,920 --> 01:07:22,000
this is probably the best cheese flavored coffee that we're going to get. I hope so.
01:07:23,840 --> 01:07:27,280
No notes of cheese definitely makes the best cheese flavored coffee.
01:07:27,280 --> 01:07:29,120
Exactly. I don't see how you can improve on it.
01:07:31,840 --> 01:07:36,000
Awesome. So there you have it. So. Oh, thanks Jenny. Was that our episode? Yeah. Finally.
01:07:36,000 --> 01:07:41,520
Fun learning about cheese. That was great. That was a lot of fun. Yeah. Who knew? You know,
01:07:41,520 --> 01:07:46,480
RIP to all the baby animals out there that gave their lives so we could have cheese.
01:07:46,480 --> 01:07:50,240
Thank you little goat. Grateful. That you're not a baby cow.
01:07:52,240 --> 01:07:56,480
Baby goat gave its life to, so you could, you know. Goat cheese. You have some goat cheese.
01:07:56,480 --> 01:07:58,720
I will pour out this coffee in honor of the baby goat.
01:07:58,720 --> 01:08:05,520
There you go. Yeah. So thanks everyone. If you want to hear more about nacho cheese and how we
01:08:05,520 --> 01:08:11,680
like the sodium citrate nacho nacho cheese. Oh yeah. Join us over on Patreon. Yep. Which is?
01:08:12,320 --> 01:08:19,280
Patreon.com slash no bad reviews pod. That's also our socials. And if you want to send us a
01:08:19,920 --> 01:08:26,320
coffee in the mail, somebody once sent us spicy taco coffee. That one went on air. You can send
01:08:26,320 --> 01:08:31,280
anything to Modest Coffee and including money, including money. Yeah. Well, gifts too. We love
01:08:31,280 --> 01:08:36,240
getting gifts. Anything. Just send it to Modest Coffee. Yeah. You can also email us suggestions
01:08:36,240 --> 01:08:57,120
and we'll buy things with our own money. So thanks for listening guys. Thanks everybody.
01:09:06,800 --> 01:09:20,880
Thank you for listening to this podcast, generously sponsored by Modest Coffee.
01:09:20,880 --> 01:09:28,800
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01:09:28,800 --> 01:09:38,080
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