Transcript
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Before we get started, we just want to let you know about a few ways you can support our Grassroots
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Indie Show. You can follow us on social media at No Bad Reviews Pod. We'd love it if you could go
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to your favorite podcasting app and rate us and review us. Also, please tell a friend about our
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podcast. And last, you can financially support us on patreon.com no bad reviews, buymeacoffee.com
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slash No Bad Reviews Pod. And you can buy merch at our website, nobadreviewspodcast.com.
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Thank you and enjoy this episode. Hello and welcome to No Bad Reviews colon
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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 a little something about coffee,
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a coffee, any coffee, and we commit to giving it no bad reviews after we've told you something.
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I'm Jenny and I run the operations at a coffee company.
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Do you guys remember how I used to introduce myself? You should introduce yourself that way.
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I was like, I'm a 2021 Good Food Award winning coffee roaster. You still are.
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And I still am. Still exist. 98% Marcus. I would say like 99.5. Yeah, mostly Marcus.
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Still mostly Marcus. Oh, are you done? Yeah, that's Marcus done.
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That's a little hint. I'm Stephanie. I'm the employee of the Month at Maddus Coffee
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and I'm a hot mess this morning, officially. That's okay. Yeah. We like you if you're a hot
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mess, cold mess, lukewarm mess. As long as I'm always a mess. That's how we like you. We'll like
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you even if you're clean. It's fine. One of these days you'll see me. Freshly showered.
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Ready to go. With clean clothes. All of it. Yeah, it's one of those days. We're having
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breakfast beers. That's true. You guys are. Hair of the dog. I'm having a breakfast coffee.
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Which is nice too. Yeah. And today is a, it's a Marcus episode, guys. Yeah, this is going to be
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an interesting one, speaking of you being a Good Food Award winner. This year, the Good Food Award
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winners were just announced for 2023. Two of them are from Illinois. I hope there's not more from
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Illinois that we missed. No. Good. But two of the coffee companies, not general food, but specifically
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two coffee companies from Illinois. That's kind of huge, right? So we decided to promote Illinois
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Good Food Award winners by buying both of those coffees. So we've got Pedestrian Coffee, which is
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Chicago based and Goshen Coffee, which is near St. Louis in Illinois. So that brings a total to six.
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Good Food Award winners in Illinois. Yes. Total. That's it. Yeah. Cause you have Goshen,
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Pedestrian, Modest, Metric, Metropolis. Metropolis won one? They won one. Okay.
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And Intelligencia. Huh. That's it, huh? Only those six? Wow. Wow. You're in good company. Yeah. So
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it's really, it is really a company and the Good Food Awards have gotten a lot bigger now. They are
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the sister company or there's some, there's some like sister relationship between the Good Food
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Awards and the James Beard Foundation. Oh, big deal. Yeah. So when we won in 2021, like the executive
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director of the James Beard Foundation, like kicked off our event. It's really cool. And now it's a,
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it's a huge event. There's 18 different categories, 19 different categories, maybe this year,
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everything from like cider to charcuterie to cheese to coffee. And it's all good food. It's
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all sustainably produced food. So like even getting in the door to like make a submission
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is like really, really hard. And then it has to be incredibly delicious and like really high quality
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from there to even be considered for, for, so it's like sustainability first and then quality
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is like the ultimate determining factor for who wins. So it's very, very prestigious award.
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So you submit your, your product, your coffee, whatever. Then if you make it through the first
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round, you have to then submit additional documentation that your product is either
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certified organic, certified fair trade, or it is, if you don't have those certifications,
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you still have to submit proof that that product was grown following either fair trade organic or
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some sort of sustainable farming practices. So we have to go back to our importer who has to go back
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to the farm and get all of that information, like very specific details on how the coffee was grown
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and like how their workers are paid and how their workers. So it's like, it's really fascinating
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to learn all of that background, but it is, they are really making sure that these products are
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doing something good for the environment in the world to begin with. Yeah. And that was actually
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the, the good food awards themselves are not without controversy. I know there's some James
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Beard, like controversy too, but for good food awards and for coffee in particular, like that's
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the, that's the really like tough one. They're all, you know, sort of packaged goods and all that
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stuff, but like coffee is a good food award and coffee is like a particularly like noteworthy
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thing because of all that traceability. There's a lot of coffees that are not traceable. There's a
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lot of coffees that are grown with a ton of chemicals. I mean, just like any agricultural product
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on a large scale, you figure coffee is so huge globally that there's going to have those large
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macro mass produced, just like you see, you know, especially us in the Midwest, you drive like 10
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minutes, any direction outside of Chicago and you're in big ag land. Yeah. All it is, is same
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thing with the James Beard award is my understanding is that it's just bragging rights because it's
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like an Emmy, right? It's like, it's like, it's your peers that judge you. So it's like, but coffee
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now there was a, and we'll talk about that controversy. They changed their, their judging
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criteria at some point, kind of in the past few years, but it always kind of started out as like
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a jury of your peers. That's cool. Like which the best was blind tasting. And then the traceability
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came second. So it started in 2011, the first group of finalists or like a who's who of coffee
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roasters. And these were when they were still independent for the most part. So we had Allegro,
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has heard of Allegro? That's Whole Foods brand now. Altira, which is in Wisconsin. I think that was
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the one that was like anodyne changed to, is either anodyne or collectivo was Altira. I don't
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think it was anodyne. Wasn't anodyne always? It wasn't, no, so it must've been collectivo.
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Okay. Cause we just did that episode at anodyne. Okay. Then Barrington coffee roasters, blue bottle,
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Carobo, I've never heard of them, Quava was there beginning 2011 as a finalist,
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Counter Culture, Cuvie coffee roasters, which is in Austin. You guys heard of them?
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Fucking awesome. These are all coffee roasters. Have you heard of these people? I've heard of
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some of them. I have not heard of all of them. Echo, I don't know if that's like the clothing
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where or not, but it's spelled the same way. George Howell, of course, Gimme Coffee, Heart,
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Intelligencia, Clatch, which I think we did on the one episode. Yeah. Madcap, Montana coffee
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traders, Noble, Orins, which our friend and fellow podcaster, Kevin Sinott just told you to go to
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in New York. Yes. Orins was there as a finalist. Oh, what is Kevin Sinott's podcast? What was it
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called? It is called, oh, wait, I'll find it. Keep talking and I'll find it. Yeah, I just want to
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make sure we give Kevin a shout out. It was so cool to meet him. PC's, Public Domain, Ritual,
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and Wrecking Ball were the original cast of finalists. There were 10 winners that year
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and it was Barrington, Blue Bottle, Counter Culture, George Howell, Noble, and Public Domain.
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One thing I want to say about the winners too is it's regional. So there's five regions and there's
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what, three winners from each region every year now? Usually the top three, but evidently if there's a tie,
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then they make it four. So that's part of it too is why there's, I mean, there's 10 winners, but
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back then it was maybe the regions were different, but nowadays it's five regions, the top three from
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each region. Cool. It's really fun to look at that website too and see all the winners in all the
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categories. So many really interesting foods and beverages. Yeah, they've got like cheese and beer
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and all of these other, basically any, it's so many different food categories, but it's a great way to
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see what people are doing and to find other companies that are doing really cool stuff
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with their products. Yeah, and it's all about sustainability and quality and sort of that cycle
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when it comes to food of like you can empower people and lift people up and still have a really
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high quality product and it becomes a virtuous cycle of like consumption and lifting the producers
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up. So the concept of good food is great. I really love what they're about. 100 unique individual
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coffee roasters in the history since 2011. Have won a good food award. Wow. Yeah, it's a small,
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small but a, you know, but mighty crowd. Did you find his podcast? Yes, the podcast is Coffeeist.
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Okay, that's what it is. And it's Ken Davids and Kevin Sinat. It was so cool to meet him the other
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day. What an interesting guy. He's a very interesting guy. He's great. He's the one who introduced us to
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George Howell from that one episode that we did back then when we were at the SEA Expo in Boston.
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And Ken Davids started coffee review. Oh, okay, cool. Yeah. Um, that's interesting. Get those guys
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talking. Yeah, Kevin Sinat, but he started Coffee Fest in Chicago. He's, you know, he's a guy. He's
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not Coffee Fest, Coffee Con in Chicago. Right. He's a coffee dude, been a coffee dude for a long time.
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Yeah, he's got a good palate. He likes a coffee. Yeah, he likes tarpetsil. So controversy in the
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Good Food Awards. You guys want to hear some controversy? I love a controversy. Spill the tea. They moved to Portland in 2023 from San Francisco.
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So this year it's starting out. They're like, you know what, we're just moving to Portland.
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Did they partner with the SEA Expo this year? Because they were happening, the Good Food Awards
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were happening at the same time. Oh, it's possible. Because they like to tie in with like other industry
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events, particularly around coffee. So, um. I don't know if it was the exact same weekend, but I know
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that both just happened. So I was wondering. Because they liked it. I just found out that they
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sometimes time it with like the Roaster Champs. And I was going down that rabbit hole of like,
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of coffee champs. It's like barista, roaster tasting, all that shit. You know, there's like a ton of,
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this is just so you guys know, you listeners, this is going to be like coffee nerd episode.
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We're getting into like some real detailed shit here. All right, I'm here for it. So, um, yeah, they, they,
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they tie that with like the World Barista Championships, if it's in the United States,
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or just like the US version of it. So coffee and Good Food Awards go back to the beginning.
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Um, 2011, this is the inaugural year. This is the, the, the initial controversy. This is where
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so many coffee roasters submitted just their best coffee. They were told to submit their best coffee
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and then got disqualified after they were in like the finalist position. They were prevented from
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winning their category because it wasn't sustainable. Oh, so they weren't, they did not tell them that
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upfront. Yeah. And it was kind of unclear. It wasn't really documented. So a lot of people were,
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you know, there's a lot of back and forth, a lot of controversy back then. So, um,
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that would really suck for one of those coffee roasters. Yeah. And they were like, well, there
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was a lot of back and forth between the roasters. They were like, well, if you're your guidelines,
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then no coffee can be, you know, sustainable. And so they really documented into what it is now,
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where it's like fair trade standards, organic standards. Back then, the, the idea of sustainability
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is defined as producers earn a significant profit from the sale of their coffee and are able to
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invest, not just subsist. So yeah, there was no coffee that met that criteria, especially in Kenya
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at the time. Also, um, the, the use of pesticides, herbicides, um, and all that stuff. It was like,
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it cannot be synthetic. It has to be organic, um, or, um, sparingly. And now there's even
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use around fungicide because coffee rust is such a bad fucking thing. Yeah. We did have to list,
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um, what, what specific products they would use if they use any, any chemical products,
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we had to list specifically what those were. Wow. So intense. Yeah. And if they were,
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cause they wanted to know if they're natural or synthetic or whatever. Yeah. And so now, um,
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it's coffee has to be produced in a way that is not damaging to the ecosystem. Um, and it's
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being preserved. So the land is being preserved for future generations. That's kind of like
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the guideline now. And in 2014, there was a scoring issue. Here's some more controversy.
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Ooh, a scoring issue. Scoring issue. You guys know, Madcap coffee roasters.
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They are in Grand Rapids, Michigan. We stopped there. We've stopped there a few times on our
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way up to the Mackinac Island. Yeah. 2014, they, a scoring issue and like their databases,
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they won on their score, but did not find out, um, until after the awards had happened.
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And so then they got an email like blast later, like a couple months later, like,
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Oh, Hey, we messed up. Oh no. You actually did win. Well, remember how they did the opposite to us.
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They sent us an email saying we were a finalist after we got an email saying that we weren't a
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finalist. Then we got another email saying we were a finalist and Marcus was like, what is the deal?
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And they're like, oops, sorry, you're not a finalist. Oh yeah. That was my personal controversy.
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So that was actually 2020. This is the year that we got our first communication from Good Food
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Awards, that we were high scoring coffee means we were in the top 30 of coffee submitted that year.
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There was a, another, another data mistake. And what ended up happening is they announced
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them as finalists announced them as winners. They just gave everybody that was a finalist,
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a winner slot. So that was the first year that 27 winners happened. That was 2020
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and we were a high score. So we were like either 28, 29 or 30, and we didn't win in 2020.
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We were like number six in our region. Basically it was what the situation was
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cause Marcus was able to get the information from them by digging in a little closer, but
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we were number six out of when we needed to be top five. Yeah. That was so frustrating.
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So it's like, it's like, yeah, you get fucking nothing, nothing, no recognition for that. It
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was great. So who's doing the data analysis? Like, well, you know, a couple of times there's so many
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submissions, like literally there's like 4,000 submissions, you know, from, and it's like 2000
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and manufacturers, like this is such a monumental effort to do this. So I get it, but yeah, that was,
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that was a sad year. It's that huge controversy in my world. And the funny, this is what's so funny
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about like good food award, having won one and same thing with James Spirit. As I understand it's
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like, it feels great when you win one and everybody likes what you do. And then like you don't win the
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next year and it feels terrible. And we all are trying, but we're all like, nobody wants to lose
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like winning is great, but nobody wants to like not win again. And as far as I can tell, we've all
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been trying forever. You know, how many coffee companies have won more than once? Do you know?
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There's a couple out there that are always fucking winning. And like, could you just stop,
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can you stop being like that kid who always has to raise their hand and know the right answer in
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class? Do you always have to be onyx? And I didn't win this year though, right? I don't know.
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PTs is always fucking winning. That's pretty good. They always win. What's the other one? There's
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one in Wisconsin, JBC. JBC has won a bunch. They're always winning. I mean, but PTs is even back from
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the original, right? That's what I'm saying. They're like always winning. So in 2023, this was when
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more Illinois roasters won, really excited about Goshen and Pedestrian. I feel like it's important
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for Marcus to not be a one hit wonder. I know that he's a great roaster. I know you can nail it again.
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I know I scored well. They told me I did well. But it sounds like it would be to win twice. It's hard.
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Seems like it would be really difficult. Which brings me to Goshen. Oh wait, can I just remind,
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when we did our Juneteenth episode, Beanfruit, he was the winner too. Oh really? Yeah, so let's
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give Beanfruit a little reminder shout out if you want to try a good food war to winner. Yeah, so
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that brings us to Goshen, right? You're talking about people that are winning multiple times.
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All right, so Goshen technically started in 2002, but it was just some guy, Matt Herner,
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did nothing really with it. But one guy, a customer, very dedicated, loyal customer named Jay Beard,
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loved the coffee so much that when Matt gave up and he's like, I'm going to close, I'm moving,
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whatever, I'm going to shut it down. Jay's like, no, I'm buying your company. Wow. And he bought it.
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I just saw a picture of this guy on their Instagram. He looks like a fun, nerdy kind of coffee guy.
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That's great. I want to meet him. Yeah, he's listed as... So his name is Jay. Jay. When did he buy it?
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I think he's just the money guy because like his job, like his title is listed as... Maybe I didn't
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see him then. His wife's husband, Julie Beard. It's a woman-run company now. Oh. Later because
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apparently the men that started it and bought it and whatever couldn't run it. A tale as old as time.
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A little theme here going on in the coffee industry maybe. The guys who are the creative dreamers,
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but then it's time to run a business and they're like... Somebody's got to step up. Somebody's got
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to step up and run the business. His job is listed as real estate and on the Goshen website. He's
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like a real estate guy and a husband. Wait, what does that mean? I don't know. Is he a realtor?
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Yeah, he's just like has money. Wait, their last name is Jay Beard. Is this just a coincidence?
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Oh, that's funny. Yeah, that's funny. I thought you were going to say James Beard bought the
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coffee company. No, James has been long gone. His wife is just listed as like the wife in design,
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but what does that mean? So social? Who's the roaster? I don't know. Well, wait, we're going
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to get to the fucking roaster. The roaster's best. Then her sister is Jennifer Hewley. She's the CEO.
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She runs the place. And then Mike Bergen is the cafe ops guy. He's married to the CEO. So a little
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bit of nepotism, but that's okay. It just sounds like two married couples. Right. You know who
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that's like? Kindred. Kindred's got two married couples. Right. So it's this family and I imagine
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that the guy buys it and he's got the money and he's got the wife and then he's like, you know,
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my sister and husband, they always wanted to run a cafe. They'll run it. So then everybody's happy.
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We got a job. We got people that bought it. They love the coffee. Everybody's happy. They hire in
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2012 a guy named Argus Keppel. Argus? Argus Keppel. Maybe that's who I saw on the Instagram then.
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Keppel. He doesn't work there anymore. Oh, who's the guy I saw on Instagram? We're going to get to
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him. I just saw him wearing a necklace. I love this. This is like a good food awards necklace.
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Oh, how come you didn't get a necklace? I got one. You got two. You just don't wear it. I wore it
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every fucking day for a week underneath my shit. Just like bare skin next to your heart. It was
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great. I loved it. It felt so good. Okay. I'm just going to shut up about the pictures until you tell
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me who it was in the picture. Argus started in 2012. Guy just was super competitive and started
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putting Goshen into US barista champs. The stuff we're talking about at the top of the hour.
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The barista champs, the tasting champs, guy's super into fucking coffee. 2012. I find out that for
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three years he was their lead roaster until 2015 and then they made him a partner. Oh. Yeah.
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Now he's like a partner. He's really put Goshen on the map. Meanwhile, there's another company
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kind of happening in the St. Louis area. You guys heard of Caldy? Yeah, we have heard of Caldy.
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Did we do an episode on them? No, but we did talk briefly about Caldy when you did the Caldy goats
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episode. I was like, isn't there a coffee company named Caldy? You're like, there is a coffee company
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called Caldy. Yeah, they won a good food award in 2015. Okay. Okay. The roaster, as far as I could
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tell, is the current roaster. At Goshen? Oh, he jumped ship. Right. That's the controversy.
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What's controversial? People change jobs. People change jobs.
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I'm trying to understand the controversy here. No, there's no controversy. Marcus has just spilled
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the deep tea. Argus, he's at Goshen. Tony's at Caldy. Tony wins his first. He was a finalist in
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2011, 2012, and 2015. They're a good food award winner is when they won. They hired Tony in 2019
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at Goshen. They did a whole rebranding. Prior to 2019, they had a whole Rosie the Riveter vibe
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going on. Then they rebranded into this psychedelic. They hired a company out of St.
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Louis, an advertising firm. I looked into where Goshen came from. I think it's the advertising
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company that came up with the new word, which is good shit energy. That's not what it stands for.
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Good shit energy. I like it. I mean, it stands for, yeah. A little industry circle. This is a
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really weird loop because we're in Illinois, right? You remember Joe Maracco? Joe Maracco for you,
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Steph. He's like Kevin Sinott. He's a big coffee guy. He gets around. He's vocal on the internet.
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Yeah, he's very vocal on the internet. Lots of people know him, know of him, have met him.
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He worked at Cafe Imports. He was an importer for a while. He was a coffee trader.
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But yeah, he's just really involved in the online community, so a lot of people know him and know
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of him. But in 2011, the same time working with Tony, he was a barista and Joe Maracco won
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regional US barista championship, which is kind of small. Small world because we worked with Joe.
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Joe helped us when we were first getting started, some of our first coffees and specialty coffees
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that we were importing when he worked at Cafe Imports. The coffee industry is really incestuous,
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isn't it? It really is. It's small, right? It's small, yeah, it is. So between 2015 and 2019,
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this guy Tony, he wins, I think what happens from the timeline I can piece together, he wins his
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Good Food Award. He leaves to go work at the Roasters Guild Executive Council handling
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competitions. This guy's like super into competitions. I can't wait to try their coffee.
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You know, it's funny because it does kind of come around to this thing that we see a lot
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in coffee. You know, you have these people who have money or like marketing backgrounds,
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and they have these coffee companies. But it sounds like in this case, what they decided to do is
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really go hard on the specialty coffee angle rather than what we've seen, which was like,
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let's go hard on the packaging or the Instagram or the marketing side. It sounds like-
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And they sell in grocery stores, they're at Schnooks, so they're in a lot of stores. So
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just Southern Illinois area, they're doing pretty well.
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Good for them.
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Yeah, so it's a big deal.
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Their packaging though is pretty fucking cool.
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Yeah, it's awesome.
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This box is awesome.
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Yeah, and the whole brand is great. And if you like Caldy around Good Food Award winning time,
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you'll like Goshen because it's the same roaster.
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It's the same dude, yeah. That's cool.
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So he knows his shit.
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Good. Good for them.
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And now as far as I can tell, Tony possibly now has won two Good Food Awards.
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At two different companies.
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At two different companies.
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That's pretty cool.
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Right. Possibly.
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I'm looking up there at coffee now.
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And I'm super fucking jealous, but I want to-
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Yeah, there it is. There he is. There's Tony. Let me show you a picture of him.
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And you just, again, he's probably been trying for the last six years since-
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Doesn't he speak?
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Yeah.
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Or whatever, seven years, right? Since 2015, he's probably been trying to win again.
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You don't just stop for seven years and then try and win on your first try.
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Right.
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You try every fucking year.
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Yeah.
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So give the guy credit.
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That's cool.
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This is a picture on their Instagram of Tony at the US Roasting Competition.
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Why aren't you participating in the US Roasting Competition?
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We'll get to that too.
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I actually have a segment in my episode of why I don't participate in the US Roasting Competition.
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Can you look here?
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Did you look at all the fucking rules, man?
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No.
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I don't follow rules very well.
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I do want to know-
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There's a whole form and sheet and you got to read.
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I do want to know the rules.
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Here, if you give that sheet to me, I'll fill it out.
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I'm like the filler out or a paperwork.
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So it sounds like what you're saying is the reason why you're not competing in US Roaster
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Competition is because I haven't helped you get there.
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I don't know how to even get in the door.
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There's no-
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You're the best team, I swear to God.
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You just keep roasting your coffee, buddy.
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I like roasting coffee.
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Yeah.
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You tell me your dreams and I'll make them happen, Marcus.
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As long as you keep buying-
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You can just help me show up on time.
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It's fine.
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As long as you keep letting me buy film camera equipment.
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Yeah.
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That's great.
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That we can't afford.
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Dream team.
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So no, this is the guy.
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This is him at Expo.
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This is great.
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Marcus just let me buy a stereoscopic camera this morning.
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Did I tell you that?
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Oh my God.
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Oh yeah, I did just tell you that, didn't I?
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Before we started recording.
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I can't wait to start taking stereoscopic pictures at the warehouse and putting them
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online and telling people, just go get funny glasses.
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You can view this in 3D.
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It'll be like you're at the warehouse.
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Because now you have like Google glasses and you can actually do VR in 3D.
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Yeah, but-
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You know, it's not serious stuff.
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Old school.
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You know what?
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I'm analog, baby.
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Baby.
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I am now analog.
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You know what else is analog?
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Walking.
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You know what walkers are called?
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Pedestrians.
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Yeah.
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All right, now we're onto pedestrian coffee.
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How about me keeping us on track?
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We love that segue, Marcus.
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Good job.
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Good job.
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I'm going to go like look at their Instagram right now, pedestrian.
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So pedestrian has got a long fucking history too, relatively speaking.
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This is the Chicago company.
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In Chicago?
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In Chicago.
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In 2019, it's technically when it was founded.
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And it was by Tim Taylor.
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If you know Tim Taylor, have you guys ever heard of Tim Taylor?
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No.
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Tim the coffee man, Taylor.
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I said I wouldn't do that.
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I did it.
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I'm sorry, Tim, if you listen.
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I'm sure he gets it all the time.
348
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So this is Tim's sophomore project.
349
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So Tim also started a little company called Ipsento in the city.
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Have you heard about that?
351
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No.
352
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Okay.
353
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Coffee Ambassadors.
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So the history of Tim, he's been in the coffee industry since 2006.
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And he started a direct trade coffee company called Coffee Ambassadors in 2006.
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In 2008, he merged with a coffee roastery and cafe called Ipsento.
357
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And then they just took over and became Ipsento Coffee Roasters.
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So he started an import business.
359
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Yeah.
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He was like the founder and CEO of like a direct trade coffee roastery.
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It was a small roastery operation called Coffee Ambassadors.
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But yeah, all direct trade.
363
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And then also he started working with the Alliance for Coffee Excellence, Cup of Excellence.
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Have you heard of those coffees?
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They're like, yeah.
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Cup of Excellence, yeah.
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And so the guy is just into coffee, man.
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It's like 2006 was like his jam.
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And he left US Airways to start this coffee importing and trading company.
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US Airways?
371
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Like the airplanes?
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Yeah.
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Was he like a...
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00:29:20,480 --> 00:29:21,440
You don't have to talk to him.
375
00:29:21,440 --> 00:29:22,480
It's on his LinkedIn.
376
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Was he like a flight attendant or a pilot?
377
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Customer service.
378
00:29:27,440 --> 00:29:31,520
But Tim though, like really smart fucking guy.
379
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Smart, hardworking.
380
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Starts at Cento, starts this coffee trading company, has two cafes, killing it.
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They make $2 million in sales and revenue between those two cafes and his wholesale business.
382
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2018 runs into a speed bump.
383
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He invested heavily in this like one project, ended up I think overextending himself a little bit.
384
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And then needed to do a public fundraising effort,
385
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did not succeed in that public fundraising effort, and then sold to private equity in 2018.
386
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And then...
387
00:30:01,680 --> 00:30:03,280
Look, the lesson...
388
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Then they pushed him out, I think, shortly after that.
389
00:30:06,400 --> 00:30:09,600
Every lesson I've ever learned is stay away from private equity.
390
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Those fuckers will fuck you and have no problem.
391
00:30:12,400 --> 00:30:17,520
A funny little story about that, that same private equity is that those two cafes that they had,
392
00:30:17,520 --> 00:30:21,600
they shut down one of them in 2020 after...
393
00:30:21,600 --> 00:30:24,000
And it could just be a coincidence, but it was after
394
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all of the baristas started hanging Black Lives Matter in the windows.
395
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And then they just shut the cafe down and never reopened it.
396
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Could be a coincidence.
397
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I don't know.
398
00:30:35,760 --> 00:30:38,640
I mean, it could be a COVID thing too, but that sure is interesting.
399
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Right.
400
00:30:39,120 --> 00:30:39,760
Yeah.
401
00:30:39,760 --> 00:30:42,640
So according to an article I read, they were like...
402
00:30:42,640 --> 00:30:47,360
The baristas were unhappy, and so that was the private equity company.
403
00:30:47,360 --> 00:30:49,120
So now there's one at Cento left.
404
00:30:49,120 --> 00:30:50,720
And then Tim now has to...
405
00:30:50,720 --> 00:30:54,160
Well, he had two, and then I think one of them shut down.
406
00:30:54,160 --> 00:30:59,280
He's opening up a second one now, Pedestrian Coffee in the city.
407
00:30:59,280 --> 00:31:02,240
So that was 2018 and 19.
408
00:31:02,240 --> 00:31:06,640
He leaves like a phoenix rising from the ashes.
409
00:31:06,640 --> 00:31:11,040
Tim, he's super competitive too.
410
00:31:11,040 --> 00:31:12,400
He's like into coffee.
411
00:31:12,400 --> 00:31:13,600
He does Cup of Excellence.
412
00:31:13,600 --> 00:31:16,320
He's been on the board of the Cup of Excellence for six years.
413
00:31:16,320 --> 00:31:19,200
He's currently serving as treasurer of the Board of Excellence.
414
00:31:19,200 --> 00:31:20,880
The Board of Excellence.
415
00:31:20,880 --> 00:31:22,960
Or the Board of Excellence, the Cup of Excellence.
416
00:31:22,960 --> 00:31:24,800
I was going to say the Board of Excellence.
417
00:31:24,800 --> 00:31:25,440
I know.
418
00:31:25,440 --> 00:31:26,800
That's what they name themselves.
419
00:31:26,800 --> 00:31:28,080
Yeah, this is like the fucking...
420
00:31:30,560 --> 00:31:34,000
The roaster council, the Jedi council of wrestlers.
421
00:31:36,080 --> 00:31:37,600
But he's opening one in the Logan Theater,
422
00:31:37,600 --> 00:31:39,440
and they have one in another office building.
423
00:31:39,440 --> 00:31:41,280
No, they have the one in...
424
00:31:41,280 --> 00:31:45,600
It's on Belmont, right by the train tracks at the L station.
425
00:31:45,600 --> 00:31:46,480
Oh, okay.
426
00:31:46,480 --> 00:31:47,680
It's not in an office building.
427
00:31:47,680 --> 00:31:48,320
He must have shut...
428
00:31:48,320 --> 00:31:49,440
The first one that he...
429
00:31:49,440 --> 00:31:51,920
When he started in 2019 was like in an office building.
430
00:31:51,920 --> 00:31:54,560
Yeah, I think they just have the one on Belmont now.
431
00:31:54,560 --> 00:31:55,520
Okay, cool.
432
00:31:55,520 --> 00:31:57,280
Right now, at this moment.
433
00:31:57,280 --> 00:32:00,080
Yeah, and so I started getting into then Cup of Excellence,
434
00:32:00,080 --> 00:32:00,640
looking at that.
435
00:32:00,640 --> 00:32:04,320
These are all like online auctions and shit that like some of our importers work with.
436
00:32:04,320 --> 00:32:10,000
So I'm like, now this is like the breadcrumbs that they need to go travel to go find the farms and whatever.
437
00:32:11,040 --> 00:32:14,240
Yeah, I've seen the Cup of Excellence coffees.
438
00:32:14,240 --> 00:32:21,120
Yeah, and so this is like a weird story in a small world that we all like are in for
439
00:32:21,120 --> 00:32:26,960
for Good Food Award winners too, but Ipsento actually left its mark on me as a roaster.
440
00:32:26,960 --> 00:32:30,080
Do you remember that suburban coffee roaster event that we did?
441
00:32:30,640 --> 00:32:31,440
And the judges...
442
00:32:32,320 --> 00:32:33,600
Oh, one of them was from Ipsento.
443
00:32:33,600 --> 00:32:34,960
Was from Ipsento.
444
00:32:34,960 --> 00:32:35,760
Yeah, I remember that.
445
00:32:35,760 --> 00:32:40,000
And we did okay in that thing like somewhere in the middle.
446
00:32:40,000 --> 00:32:51,040
Let me say, okay, Marcus took, everybody was given 10 pounds of this one coffee or six pounds.
447
00:32:51,040 --> 00:32:51,520
Interesting.
448
00:32:51,520 --> 00:32:54,240
Some very small amount of this one coffee.
449
00:32:54,240 --> 00:32:55,360
So you get one roast.
450
00:32:55,920 --> 00:32:57,440
Okay, well, let's stop.
451
00:32:57,440 --> 00:32:59,200
Okay, Marcus came in third.
452
00:32:59,200 --> 00:33:01,840
But let me tell you about the people who came in first and second.
453
00:33:02,560 --> 00:33:07,280
The guy who came in first, I don't remember which one was first, which one was second,
454
00:33:07,280 --> 00:33:12,080
but one of them went and bought that same coffee in a 60 pound batch
455
00:33:12,080 --> 00:33:15,040
and kept roasting it to perfection.
456
00:33:15,040 --> 00:33:15,680
Cheater.
457
00:33:15,680 --> 00:33:16,240
Cheater.
458
00:33:16,240 --> 00:33:20,080
The second person took that six or 10 pounds, whatever it was,
459
00:33:20,720 --> 00:33:25,120
roasted one pound at a time on a sample roaster and turned in the one pound
460
00:33:25,120 --> 00:33:26,880
because all you had to do is turn in one pound.
461
00:33:26,880 --> 00:33:37,600
Okay, Marcus came in third, just threw it all in, did one batch, did his best on one batch, blind.
462
00:33:37,600 --> 00:33:39,680
Swing, Marcus.
463
00:33:39,680 --> 00:33:40,880
And came in third.
464
00:33:40,880 --> 00:33:41,520
Not bad.
465
00:33:41,520 --> 00:33:45,360
In my opinion, that's a fucking first place win.
466
00:33:45,360 --> 00:33:48,000
And I'm not just saying that because I like you.
467
00:33:48,800 --> 00:33:54,640
I'm saying based on the circumstances, if you're going to be the top of a one fucking,
468
00:33:54,640 --> 00:33:56,560
throw it in there and hope for the best.
469
00:33:56,560 --> 00:33:58,400
Sure. Yeah, one and done.
470
00:33:58,400 --> 00:33:58,960
One and done.
471
00:33:58,960 --> 00:34:00,640
I'm your fucking guy.
472
00:34:00,640 --> 00:34:01,280
Come on.
473
00:34:01,280 --> 00:34:03,200
So that's a winning roast to me.
474
00:34:03,200 --> 00:34:04,160
Oh my God.
475
00:34:04,160 --> 00:34:04,880
Yeah.
476
00:34:04,880 --> 00:34:08,640
So the funny thing is though, is that the judge that was there was a roaster.
477
00:34:08,640 --> 00:34:10,400
I don't know if he's like the head roaster or a roaster.
478
00:34:11,280 --> 00:34:14,480
And I asked him, like, so how could I have done better?
479
00:34:14,480 --> 00:34:15,840
And he's like, you needed more acidity.
480
00:34:15,840 --> 00:34:17,280
I'm like, well, how do I get more acidity?
481
00:34:17,280 --> 00:34:24,240
And so he told me kind of where at the point to that acidity is affected based on like a roast
482
00:34:24,240 --> 00:34:28,560
style of like how much heat you apply will increase or decrease the acidity in the cup later.
483
00:34:28,560 --> 00:34:29,680
So I was like, this is great.
484
00:34:29,680 --> 00:34:30,800
So it was a great experience.
485
00:34:32,240 --> 00:34:33,120
And he was right.
486
00:34:33,120 --> 00:34:36,720
And so I feel like that moment really left an imprint on me.
487
00:34:37,840 --> 00:34:43,360
So indirectly or whatever, Tim had his own little effect on my current roast.
488
00:34:43,360 --> 00:34:44,240
Aw, that's awesome.
489
00:34:45,680 --> 00:34:50,640
So I'm super excited for Tim to win a Good Food Award.
490
00:34:50,640 --> 00:34:51,040
We have both coffees.
491
00:34:51,040 --> 00:34:52,880
Wait, does he do the roasting himself?
492
00:34:52,880 --> 00:34:56,640
As far as I can tell, Tim is involved in roasting to a degree.
493
00:34:56,640 --> 00:34:57,200
Yeah.
494
00:34:57,200 --> 00:35:00,560
So anyways, my point is it's a really small world in this,
495
00:35:00,560 --> 00:35:03,120
especially here in Illinois now with these coffee roasters.
496
00:35:04,320 --> 00:35:05,920
Oh, you know, I am on their Instagram though,
497
00:35:05,920 --> 00:35:08,320
and they do talk about Cup of Excellence coffees.
498
00:35:08,320 --> 00:35:09,040
Yeah.
499
00:35:09,040 --> 00:35:13,840
So I assume that that came from, it was a Colombian coffee that he's got,
500
00:35:13,840 --> 00:35:16,880
and I assume that's a COE connection.
501
00:35:17,520 --> 00:35:20,960
So I'm really, really excited to try this.
502
00:35:20,960 --> 00:35:26,800
And that's what I have for you guys today as far as my coffee and my history and my,
503
00:35:26,800 --> 00:35:27,760
I want to try this coffee.
504
00:35:27,760 --> 00:35:28,240
Yeah.
505
00:35:28,240 --> 00:35:31,120
So this is the actual coffee that won the Good Food Award.
506
00:35:31,120 --> 00:35:31,680
Yeah.
507
00:35:31,680 --> 00:35:32,160
Yeah.
508
00:35:32,160 --> 00:35:35,440
We've got, I'm looking at, I think we should start with pedestrian,
509
00:35:36,560 --> 00:35:37,840
but do you have a preference?
510
00:35:37,840 --> 00:35:39,280
We're going to drink both of them.
511
00:35:39,280 --> 00:35:41,040
Oh my God, this is going to be such a good day.
512
00:35:41,040 --> 00:35:41,520
Yeah.
513
00:35:41,520 --> 00:35:47,520
I'm more excited to see, because I know Columbia is a region that participates in Cup of Excellence.
514
00:35:47,520 --> 00:35:48,880
Oh, I need to take a picture of this.
515
00:35:48,880 --> 00:35:53,200
And I know it's a near and dear to Tim's kind of mission.
516
00:35:53,200 --> 00:35:55,360
So I'm really excited to try this one.
517
00:35:56,560 --> 00:35:58,320
And then Goshen, I'm really excited to try too.
518
00:35:58,320 --> 00:35:59,920
Their packaging looks amazing.
519
00:35:59,920 --> 00:36:03,280
Yeah, very psychedelic hologram package.
520
00:36:03,280 --> 00:36:06,320
Yeah, this is fucking cool.
521
00:36:06,320 --> 00:36:08,880
I want to see if I can get a video of this shining.
522
00:36:08,880 --> 00:36:09,520
It's amazing.
523
00:36:10,320 --> 00:36:10,640
Wow.
524
00:36:10,640 --> 00:36:11,680
Thank you, Marcus.
525
00:36:11,680 --> 00:36:11,840
So.
526
00:36:12,880 --> 00:36:13,920
Shall we brew some coffee?
527
00:36:13,920 --> 00:36:14,400
Fuck yeah.
528
00:36:14,400 --> 00:36:21,360
Modest Coffee roasts the highest quality single origin coffees without the snobbery.
529
00:36:21,360 --> 00:36:27,040
They take the guesswork out of buying specialty coffee by carefully curating green coffees
530
00:36:27,040 --> 00:36:32,960
and sorting them to one of their tiers based on cupping score, price, flavor notes, and roast
531
00:36:32,960 --> 00:36:42,240
level. Go to www.modest.coffee forward slash no bad reviews to see what they're roasting today.
532
00:36:42,240 --> 00:36:45,600
Pip pip cheerio.
533
00:36:45,600 --> 00:36:46,400
And we're back.
534
00:36:47,520 --> 00:36:48,560
Smells delightful.
535
00:36:48,560 --> 00:36:49,600
Yeah, so this is fun.
536
00:36:49,600 --> 00:36:51,920
We have two coffees that we're going to get to try today.
537
00:36:52,960 --> 00:37:01,760
So this could be our own like no bad review awards where we can taste two of the good food
538
00:37:01,760 --> 00:37:02,400
awards coffees.
539
00:37:02,400 --> 00:37:03,040
That's amazing.
540
00:37:03,040 --> 00:37:05,600
And decide for ourselves which one is better.
541
00:37:06,400 --> 00:37:08,720
Give it a no bad reviews award.
542
00:37:08,720 --> 00:37:14,080
Oh, this is the first annual good food, no bad reviews award.
543
00:37:14,080 --> 00:37:14,720
Nice.
544
00:37:14,720 --> 00:37:15,040
Yeah.
545
00:37:15,040 --> 00:37:16,160
All right.
546
00:37:16,160 --> 00:37:17,520
Call it the nice try award.
547
00:37:19,520 --> 00:37:25,520
So welcome to the no bad reviews, nice try awards inaugural.
548
00:37:26,000 --> 00:37:26,640
Yeah.
549
00:37:26,640 --> 00:37:27,440
What did we call it?
550
00:37:27,440 --> 00:37:28,880
The nice try award winner.
551
00:37:28,880 --> 00:37:30,160
Yeah, who tried the nicest.
552
00:37:30,160 --> 00:37:31,360
Who tried the nicest.
553
00:37:33,280 --> 00:37:38,640
We haven't done the olfactory reveal yet, but holy shit that brewing coffee smells fantastic.
554
00:37:38,640 --> 00:37:41,920
Yeah, so far we've got the pedestrian on.
555
00:37:41,920 --> 00:37:44,480
Okay, we kind of take a minute.
556
00:37:44,480 --> 00:37:50,240
Okay, I'm sorry before I, the pedestrian smells great, but the Goshen as I leaned over the
557
00:37:50,240 --> 00:37:54,480
table to grab the pedestrian and dump it into the carafe.
558
00:37:54,480 --> 00:37:55,360
That's really special.
559
00:37:56,960 --> 00:38:00,080
I mean, this is like a coffee I've never smelled before.
560
00:38:00,080 --> 00:38:03,600
Hey, Tony, you did a fucking crazy good job.
561
00:38:03,600 --> 00:38:06,080
I've not ever smelled a coffee like that.
562
00:38:06,080 --> 00:38:06,720
Yeah.
563
00:38:06,720 --> 00:38:09,520
You better be taking notes for good food awards this year.
564
00:38:09,520 --> 00:38:10,640
Yeah, this is.
565
00:38:10,640 --> 00:38:13,280
That is the most interesting smelling coffee I've ever smelled.
566
00:38:13,280 --> 00:38:16,000
Yeah, the pedestrian brewing smells fantastic.
567
00:38:16,000 --> 00:38:20,880
Like it's going to be the best tasting coffee ever, but the, the Goshen grounds.
568
00:38:20,880 --> 00:38:23,760
Holy cow, what is, what is it?
569
00:38:23,760 --> 00:38:24,560
Where is it from?
570
00:38:24,560 --> 00:38:27,360
Natural process, Burundi coffee that they did.
571
00:38:28,000 --> 00:38:28,480
Yeah.
572
00:38:28,480 --> 00:38:31,520
And I noticed it's that really smelled a lot like fruit and nuts.
573
00:38:31,520 --> 00:38:34,320
That really smelled a lot like fruit as I was grinding it.
574
00:38:35,120 --> 00:38:36,320
I wonder if I'm going to like it.
575
00:38:36,320 --> 00:38:37,440
I know you're going to like it.
576
00:38:37,440 --> 00:38:39,280
I wonder if I'm going to eat it.
577
00:38:39,280 --> 00:38:42,400
You know, it's like, it's like coffee.
578
00:38:42,400 --> 00:38:44,080
Go ahead and smell pedestrian in the bag.
579
00:38:44,080 --> 00:38:46,160
That smells really good in the bag too.
580
00:38:46,160 --> 00:38:48,320
These are two fucking fantastic coffees.
581
00:38:48,320 --> 00:38:51,120
I'm just going to come out and say that at least from what they smell like.
582
00:38:52,240 --> 00:38:58,240
Man, but this fucking, this Goshen smells like something I've never smelled before.
583
00:38:58,240 --> 00:39:00,080
It's a really, it's a fruit bomb, man.
584
00:39:00,080 --> 00:39:02,480
Yeah, but it's like interesting.
585
00:39:02,480 --> 00:39:03,920
It's not like your typical fruit.
586
00:39:03,920 --> 00:39:05,360
Like it actually smells like.
587
00:39:06,400 --> 00:39:06,640
Yeah.
588
00:39:07,200 --> 00:39:07,440
Okay.
589
00:39:07,440 --> 00:39:12,400
Wait, I think I was reading about them that they used a yeasted, um, fermented coffee.
590
00:39:12,400 --> 00:39:14,800
So, which makes it even more fruity.
591
00:39:16,000 --> 00:39:16,240
Yeah.
592
00:39:16,240 --> 00:39:18,320
When I saw that one, I was really excited to get it.
593
00:39:19,040 --> 00:39:24,080
According to their box, it's a Gaha-e Sima natural from Burundi.
594
00:39:24,080 --> 00:39:29,680
Sima yeast helps amplify flavors during coffee's fermentation process.
595
00:39:29,680 --> 00:39:35,680
Coffee cherries and Sima naturally ferment together, then move to raised beds to dry for two to three weeks.
596
00:39:35,680 --> 00:39:45,440
The end result is dramatically complex with big fruity notes that aren't normal for coffees from Burundi, but guaranteed to blow your mind with each sip.
597
00:39:46,320 --> 00:39:47,760
That's fucking crazy.
598
00:39:47,760 --> 00:39:48,880
Can I look at that box?
599
00:39:48,880 --> 00:39:49,360
Yeah.
600
00:39:49,360 --> 00:40:00,320
Yeah. So this is really, you know, and actually I think this is really interesting too, as it's time for you to start kind of developing what you're going to submit for good food awards to give yourself some ideas.
601
00:40:01,840 --> 00:40:02,320
Of like.
602
00:40:02,320 --> 00:40:05,280
Yeah, it'll be good to try two different, you know, winning coffees.
603
00:40:05,280 --> 00:40:05,840
Yeah.
604
00:40:05,840 --> 00:40:19,600
And I know that they changed the way that the rules work, where it's like, first it has to get past like a broad spectrum, like a group of kind of not necessarily coffee industry people.
605
00:40:19,600 --> 00:40:20,640
Yeah, it's normies.
606
00:40:20,640 --> 00:40:23,200
Yeah. So it's got to get past that round.
607
00:40:24,000 --> 00:40:29,920
And then after it gets past that round, then it has to get judged by the coffee judges.
608
00:40:29,920 --> 00:40:32,800
So it's got another layer of complexity.
609
00:40:32,800 --> 00:40:39,360
You have to have something that is both broadly appealing, but also technically interesting.
610
00:40:39,360 --> 00:40:46,400
All right. So while this is brewing, before we do the tasting, you want to get into these clarifications from previous episodes?
611
00:40:46,400 --> 00:40:59,040
Oh, wait, hang on. I did want to, Marques, while we were on the topic of talking about the coffees and the processing method of the yeast and everything, I am interested in hearing about each of these coffees and their processing methods.
612
00:41:00,800 --> 00:41:01,360
Okay.
613
00:41:01,360 --> 00:41:02,400
What do you know about that?
614
00:41:02,400 --> 00:41:03,200
What do you know about them?
615
00:41:03,200 --> 00:41:08,320
Yeah. So this one, the one from Columbia is a washed processed coffee.
616
00:41:08,320 --> 00:41:10,080
And as far as I could tell...
617
00:41:10,080 --> 00:41:10,880
So it's just a wash?
618
00:41:10,880 --> 00:41:11,120
Yeah.
619
00:41:11,120 --> 00:41:11,600
That's interesting.
620
00:41:11,600 --> 00:41:21,680
And from what I could smell and from what came out of the coffee, it just seemed like a pretty, like nice, clean Colombian coffee.
621
00:41:22,480 --> 00:41:26,400
So I'm wondering if the approach on this one was just to make it really, really accessible.
622
00:41:26,400 --> 00:41:29,040
It says that they purchased it from the CoffeeQuest.
623
00:41:29,040 --> 00:41:30,000
Is that an importer?
624
00:41:30,000 --> 00:41:30,480
I don't know.
625
00:41:30,480 --> 00:41:36,640
It's a traceable lot from producers in and around the area of Weila. Is that how you pronounce it? Weila?
626
00:41:36,640 --> 00:41:37,440
Weila.
627
00:41:37,440 --> 00:41:39,760
Weila? Is that one of mine?
628
00:41:39,760 --> 00:41:40,160
Yeah.
629
00:41:40,160 --> 00:42:00,080
Okay. And then basically what they do is it's a communal lot. And so they, like, basically, there's just people who own an acre or two of land, they grow coffee on that land, and then everybody pools together at the milling station for export, because it's easier, you know, for these small landholders to
630
00:42:00,080 --> 00:42:01,280
band together.
631
00:42:01,280 --> 00:42:03,840
Sort of a micro lot blend.
632
00:42:03,840 --> 00:42:04,160
Yeah.
633
00:42:04,160 --> 00:42:05,440
But not a blend.
634
00:42:05,440 --> 00:42:24,160
Right. Because it's all from the same region. It's probably all like the same varietals. But yeah, so that's really interesting. And they, you know, there's the, obviously, because it's a good food award winning coffee, there's the transparency and then the higher wages that are paid for it and everything else.
635
00:42:24,160 --> 00:42:45,440
Yeah, it's really interesting. I'm on their Coffee Quest website. And yeah, another high end specialty coffee importer. Looks good. And they're, they are really excited to announce the people that they work with, including say, Heartwood Coffee Roasters, Methodical. Look at you guys, everybody, everybody's using them.
636
00:42:45,440 --> 00:42:50,720
What kind of roast is this? Is this a medium roast?
637
00:42:50,720 --> 00:43:17,440
From when I looked at it, it looked like a, like it was a medium roast, maybe on the lighter side of medium. But it sounds, Jenny, that this is more or less like your typical high end Colombian, but it doesn't sound like it's, you know, like, crazy variety, you know, separation or, or like, you know, crazy fermentation like the other one. So, you know, I'm looking forward to giving this a try. You want to give it a try with us, Jenny?
638
00:43:17,440 --> 00:43:32,640
This coffee smells really good in the cup. I did get a whiff of that tomato and they actually say that on the website. So it smells a little bit like a Kenyan coffee, which is interesting out of a Colombian.
639
00:43:32,640 --> 00:43:36,320
Oh, that's very bright, vibrant.
640
00:43:36,320 --> 00:43:37,760
Yeah, a little tart.
641
00:43:37,760 --> 00:43:39,600
Sour.
642
00:43:39,600 --> 00:43:43,120
I really like it. I like it a lot. Yeah. Yeah.
643
00:43:43,120 --> 00:43:45,120
Because you're not normally into that.
644
00:43:45,120 --> 00:43:51,600
It's not like hurting my jaw. It's not like super sour. It's not super tart.
645
00:43:51,600 --> 00:43:52,320
Juicy.
646
00:43:52,320 --> 00:43:54,080
Extremely drinkable.
647
00:43:54,080 --> 00:43:54,320
Yeah.
648
00:43:54,320 --> 00:43:55,680
Extremely drinkable.
649
00:43:55,680 --> 00:43:56,320
Really smooth.
650
00:43:58,720 --> 00:44:13,280
For those of you that don't know what we do on this podcast, as we first we try the coffee black. And if that doesn't do it for us, we add a little cream and sugar. And if that still doesn't do it for us, we'll hit it with a little bit of whiskey. And I think I'm just going to go straight to the whiskey on this one.
651
00:44:13,280 --> 00:44:13,840
Why?
652
00:44:13,840 --> 00:44:15,120
Because, guys, I just really-
653
00:44:15,120 --> 00:44:15,920
You just want whiskey?
654
00:44:15,920 --> 00:44:22,160
You just want the whiskey. No. From a rating scale, I think that this is just really good black.
655
00:44:22,160 --> 00:44:22,880
Yeah.
656
00:44:22,880 --> 00:44:25,120
I'm black. It's good.
657
00:44:25,120 --> 00:44:37,600
Yeah. It is more tart than a coffee I would normally choose, but it is so good. It doesn't matter. It's one of those coffees that I just want to pound it. It's so good.
658
00:44:37,600 --> 00:44:38,480
It's juicy.
659
00:44:38,480 --> 00:44:40,640
Very drinkable. No bitterness at all.
660
00:44:40,640 --> 00:44:49,840
No. That was interesting that you said tomato. They say tomato. I get a hint of that. And that is just a really weird flavor note for a coffee to me, but-
661
00:44:49,840 --> 00:44:50,560
I agree.
662
00:44:50,560 --> 00:44:51,520
It's interesting.
663
00:44:51,520 --> 00:45:02,480
Yeah. Well, if you don't pay attention to it, it comes across as really rich and kind of sweet and a little bitter.
664
00:45:02,480 --> 00:45:03,440
God, it's so good.
665
00:45:03,440 --> 00:45:05,840
Yeah. So a little bit of tomato and coffee is not a bad thing.
666
00:45:06,560 --> 00:45:09,360
Yeah. It's very, very good. Excellent coffee.
667
00:45:09,360 --> 00:45:17,520
I generally don't like tomato when it's like the main event. And then to me, it always smells like Campbell's soup. And I'm a huge fan of like tomato soup.
668
00:45:18,880 --> 00:45:21,040
Yeah. But this is not that for me.
669
00:45:22,560 --> 00:45:28,960
This is nice. Good job, Tim. And Pedestrian Coffee Roasters. You guys nailed it.
670
00:45:28,960 --> 00:45:29,840
Yeah. This one's great.
671
00:45:31,120 --> 00:45:33,120
I can see why this isn't a word winning coffee.
672
00:45:35,760 --> 00:45:38,800
Yeah. So it's their Colombian in a red bag.
673
00:45:38,800 --> 00:45:46,160
And it's really smooth. It's really round. Flavor wise, syrupy body. Good. All around.
674
00:45:46,160 --> 00:45:46,560
Excellent.
675
00:45:46,560 --> 00:45:47,120
Coffee.
676
00:45:47,120 --> 00:45:48,960
All right. I am ready for the next one.
677
00:45:48,960 --> 00:45:50,320
Okay. All right.
678
00:45:50,880 --> 00:45:51,440
Goshen.
679
00:45:53,280 --> 00:46:00,960
Oh my gosh. It smells weird in the cup. It smells extremely fermenty in the cup.
680
00:46:00,960 --> 00:46:01,760
Yes, it sure does.
681
00:46:02,320 --> 00:46:04,480
I don't know what I'm going to think about this one.
682
00:46:04,480 --> 00:46:10,000
This is very interesting. This is unlike any coffee I've ever had, which I find to be really interesting.
683
00:46:10,000 --> 00:46:10,320
I know.
684
00:46:11,040 --> 00:46:15,040
Marcus, you look nervous. This won an award. It's got to be good.
685
00:46:15,040 --> 00:46:19,280
No, I'm more like, I'm like, man, where did he get it from?
686
00:46:19,280 --> 00:46:20,720
Oh, like you're curious about it?
687
00:46:23,040 --> 00:46:28,320
And St. Louis are probably Atlas. I think Atlas is big down there. It's a good importer.
688
00:46:28,320 --> 00:46:35,840
You know what I'm loving about this is, you know, I feel like what we don't do is get outside of like what we do enough.
689
00:46:35,840 --> 00:46:45,200
It's like when you're so focused on just like life and just trying to like run your business and like all the moving parts that go into running a business.
690
00:46:45,840 --> 00:46:53,600
Sometimes I feel like it's easy to get caught up in what's normal and familiar.
691
00:46:53,600 --> 00:47:03,040
And so what I'm really enjoying about this tasting exercise is seeing what other coffee roasters are doing and what other creatives are doing.
692
00:47:03,040 --> 00:47:12,560
Because I think it's giving me some like interesting ideas of like, hey, what can we be doing to be a little bit more creative at work?
693
00:47:12,560 --> 00:47:22,560
Well, it's funny because when we first started, I was so concerned about what other people were doing that I didn't give myself enough time to like figure out what I liked about what I was doing.
694
00:47:22,560 --> 00:47:33,280
So I had to like figure out my own sort of voice. And now that I've got it, like being able to look and appreciate what other people are doing to further the craft, I think is good.
695
00:47:33,280 --> 00:47:34,320
It's good to reflect.
696
00:47:34,320 --> 00:47:40,080
Well, I think it's like you can get ideas from what other people are doing.
697
00:47:40,080 --> 00:47:43,200
You don't have to copy or emulate somebody else.
698
00:47:43,200 --> 00:47:48,480
But I think that's the great thing about coffee is that everybody has access to the same things.
699
00:47:48,480 --> 00:47:54,080
Like you could go buy this coffee because you thought it was great and you're going to do it your way.
700
00:47:54,080 --> 00:47:55,680
And so your way is going to be different.
701
00:47:55,680 --> 00:47:59,600
Yeah, it's so interesting because I don't feel like I would have roasted this coffee this way.
702
00:47:59,600 --> 00:47:59,920
Yeah.
703
00:47:59,920 --> 00:48:00,720
Which is interesting.
704
00:48:01,280 --> 00:48:06,320
Now I kind of want to see what would you do with a yeast fermented or whatever this fermentation process is.
705
00:48:06,320 --> 00:48:07,600
It's really interesting.
706
00:48:07,600 --> 00:48:13,120
It's just like any other art how everybody feeds off of everybody else's creativity, which is awesome.
707
00:48:13,120 --> 00:48:14,560
Yeah, it's inspiration.
708
00:48:14,560 --> 00:48:16,800
It's people inspiring each other.
709
00:48:16,800 --> 00:48:17,440
Right.
710
00:48:17,440 --> 00:48:18,720
Right.
711
00:48:18,720 --> 00:48:20,560
This says it's guaranteed to blow your mind.
712
00:48:20,560 --> 00:48:21,920
Marcus, is it blowing your mind?
713
00:48:21,920 --> 00:48:22,480
It is.
714
00:48:22,480 --> 00:48:24,080
Guaranteed or your money back?
715
00:48:24,080 --> 00:48:25,120
Mind blown.
716
00:48:25,120 --> 00:48:25,600
Oh, really?
717
00:48:25,600 --> 00:48:26,240
How much was it?
718
00:48:26,240 --> 00:48:29,680
I'm just kidding.
719
00:48:29,680 --> 00:48:30,880
My mind was not blown.
720
00:48:32,080 --> 00:48:33,440
Money back.
721
00:48:33,440 --> 00:48:36,960
So I'm sorry, you just said that you would not have roasted it this way.
722
00:48:36,960 --> 00:48:39,040
What way is this roasted and what would you?
723
00:48:39,040 --> 00:48:49,840
You know, I don't even know how to describe it.
724
00:48:49,840 --> 00:48:55,040
This feels like a much more aggressive roast than I would have done.
725
00:48:55,920 --> 00:48:59,280
Meaning it tastes faster.
726
00:48:59,280 --> 00:49:04,480
It tastes like it's higher heat and stylistically, again, it's just like a totally different
727
00:49:04,480 --> 00:49:09,120
interpretation of like the same being of how you get to the end result of something that's drinkable.
728
00:49:09,120 --> 00:49:11,280
I tend to go a little bit slower.
729
00:49:11,840 --> 00:49:16,720
The nice thing about a faster roast is you can get a lot more clarity in the flavor.
730
00:49:16,720 --> 00:49:21,920
And in this cup, I feel like it's very, very crystal clear.
731
00:49:22,480 --> 00:49:26,800
The flavor, all the red fruits that you're tasting in the fermenting of it too.
732
00:49:27,520 --> 00:49:29,280
I love the clarity on this coffee.
733
00:49:29,280 --> 00:49:31,040
I don't know, I get like a rooibos tea.
734
00:49:31,040 --> 00:49:40,160
Undertone to it, like red current, you know, that bitter kind of red fruity sweetness, you know.
735
00:49:41,840 --> 00:49:48,320
It tastes so much like the, when we made the tea with the coffee cherries.
736
00:49:48,320 --> 00:49:50,560
Oh, the right, the cascara.
737
00:49:50,560 --> 00:49:53,840
There's so much of that flavor in there, which I really liked.
738
00:49:53,840 --> 00:49:55,760
I really liked that flavor.
739
00:49:55,760 --> 00:49:59,680
But yeah, it's like a very fruity cup of coffee.
740
00:49:59,680 --> 00:50:02,800
I'm trying, I'm waiting for that to cool down.
741
00:50:02,800 --> 00:50:05,120
I'd burn my tongue when I tried to taste it.
742
00:50:05,120 --> 00:50:06,240
What would you do differently?
743
00:50:06,240 --> 00:50:07,360
You'd bring out more sweetness?
744
00:50:08,240 --> 00:50:12,480
Yeah, I think I, you know, this in my hands, it might end up being too sweet, right?
745
00:50:12,480 --> 00:50:13,440
So, um...
746
00:50:13,440 --> 00:50:18,560
That could be interesting to start with a really fruity coffee and make it a little bit more sweet.
747
00:50:18,560 --> 00:50:19,120
Yeah.
748
00:50:19,120 --> 00:50:21,600
On top of it, like that could be an interesting experiment.
749
00:50:22,800 --> 00:50:23,440
I love it.
750
00:50:23,440 --> 00:50:26,560
I love the way that he did it though, because I feel like the bitterness in it
751
00:50:26,560 --> 00:50:27,760
rounds out the sweetness.
752
00:50:27,760 --> 00:50:28,400
Yeah.
753
00:50:28,400 --> 00:50:32,320
And you really only get that with a higher heat roast,
754
00:50:32,320 --> 00:50:35,120
because you caramelize the sugars enough that they start to get a little burned.
755
00:50:35,840 --> 00:50:37,920
But this is still an exceptionally light roast.
756
00:50:38,560 --> 00:50:44,480
So the way that he accomplished that bitterness in such a light roast
757
00:50:44,480 --> 00:50:46,560
and have it still be sweet, I think it's really well done.
758
00:50:47,280 --> 00:50:48,000
Remarkable.
759
00:50:48,560 --> 00:50:49,280
That's cool.
760
00:50:49,280 --> 00:50:50,320
What do you think of it, Jenny?
761
00:50:50,320 --> 00:50:51,840
I'm still burning my tongue.
762
00:50:51,840 --> 00:50:53,200
Oh, you're still burning your tongue on it.
763
00:50:53,200 --> 00:50:55,200
I, um...
764
00:50:55,200 --> 00:50:57,360
This is not a bad review.
765
00:50:57,360 --> 00:50:58,960
I don't think it tastes like coffee.
766
00:51:00,480 --> 00:51:00,640
The...
767
00:51:01,360 --> 00:51:05,440
What you typically expect to taste in a cup of coffee isn't there.
768
00:51:05,440 --> 00:51:10,160
It's just a completely unique beverage unto itself.
769
00:51:10,160 --> 00:51:10,400
Yeah.
770
00:51:10,400 --> 00:51:11,520
Well, that I think like...
771
00:51:11,520 --> 00:51:13,040
That's your mind blown right there.
772
00:51:13,040 --> 00:51:13,680
I guess so.
773
00:51:13,680 --> 00:51:14,960
I guess it blew my mind.
774
00:51:14,960 --> 00:51:18,560
That's coffee under a mind blown microscope.
775
00:51:19,280 --> 00:51:20,960
But that's what I think is interesting.
776
00:51:20,960 --> 00:51:27,920
I really can respect that level of creativity that came from the processor,
777
00:51:27,920 --> 00:51:32,400
whoever processed it in this manner, and then the roaster who roasted it in this manner.
778
00:51:33,360 --> 00:51:35,520
It's like you could have something that doesn't taste like coffee,
779
00:51:35,520 --> 00:51:41,760
but that's because it was under roasted, under extracted, overly roasted, like roast defects.
780
00:51:41,760 --> 00:51:42,160
Right.
781
00:51:42,160 --> 00:51:42,640
Right.
782
00:51:42,640 --> 00:51:46,720
But if you have no roast defects and you're still producing something that tastes...
783
00:51:47,360 --> 00:51:48,080
Funky.
784
00:51:48,080 --> 00:51:49,760
Like cascara.
785
00:51:49,760 --> 00:51:50,480
Yeah.
786
00:51:50,480 --> 00:51:51,680
I think that's awesome.
787
00:51:53,120 --> 00:51:55,840
Like 10 out of 10 for creativity.
788
00:51:56,880 --> 00:51:58,400
So that's kind of where I come from.
789
00:51:58,400 --> 00:52:03,440
I come from a place of how can we be pushing the coffee industry
790
00:52:03,440 --> 00:52:06,320
and making things more interesting?
791
00:52:07,520 --> 00:52:13,120
I mean, there's definitely a time and place for the status quo of just really good coffee,
792
00:52:14,000 --> 00:52:14,880
but where's the...
793
00:52:14,880 --> 00:52:15,760
What is that called?
794
00:52:15,760 --> 00:52:17,440
The experimental...
795
00:52:17,440 --> 00:52:18,160
Avant-garde.
796
00:52:18,160 --> 00:52:18,960
Avant-garde.
797
00:52:18,960 --> 00:52:20,560
There you go.
798
00:52:21,360 --> 00:52:21,600
Yeah.
799
00:52:22,480 --> 00:52:24,400
I got a lot of respect for the avant-garde.
800
00:52:25,040 --> 00:52:25,360
Yeah.
801
00:52:25,360 --> 00:52:26,640
And that's what it feels like, right?
802
00:52:26,640 --> 00:52:31,600
It's like it feels like something new while it's still coffee.
803
00:52:32,800 --> 00:52:33,520
I see what you mean.
804
00:52:33,520 --> 00:52:35,120
That does not taste like coffee at all.
805
00:52:35,840 --> 00:52:37,200
To me, there's no bitterness.
806
00:52:37,200 --> 00:52:38,880
It does taste like cascara.
807
00:52:38,880 --> 00:52:39,520
Yeah.
808
00:52:39,520 --> 00:52:39,840
Interesting.
809
00:52:41,120 --> 00:52:42,080
I think it's...
810
00:52:42,080 --> 00:52:44,160
Whenever I roast a coffee, right?
811
00:52:44,160 --> 00:52:45,680
It's like my goal is...
812
00:52:45,680 --> 00:52:47,520
I get bored with coffee really fast.
813
00:52:47,520 --> 00:52:48,640
I know I've said this before.
814
00:52:48,640 --> 00:52:54,080
So I like new and trying new things and giving coffee to people that is new,
815
00:52:54,080 --> 00:52:55,920
and they've never tried before.
816
00:52:55,920 --> 00:52:58,160
And this is that.
817
00:52:59,120 --> 00:52:59,680
Yeah.
818
00:52:59,680 --> 00:53:00,320
This is cool.
819
00:53:00,320 --> 00:53:01,120
You know, it's new.
820
00:53:01,120 --> 00:53:01,920
It's delightful.
821
00:53:02,960 --> 00:53:04,800
I've never tried a coffee like this before.
822
00:53:04,800 --> 00:53:05,760
It's very good.
823
00:53:05,760 --> 00:53:06,160
It's great.
824
00:53:06,160 --> 00:53:06,960
Great job.
825
00:53:06,960 --> 00:53:09,120
I'm really impressed.
826
00:53:09,120 --> 00:53:10,160
I think this is cool.
827
00:53:10,160 --> 00:53:10,660
Yeah.
828
00:53:12,080 --> 00:53:14,400
So I can appreciate them for different reasons.
829
00:53:14,400 --> 00:53:18,960
You know, pedestrians is very elegant and easy to drink.
830
00:53:21,680 --> 00:53:24,400
It just tastes like a really fine cup of coffee, you know?
831
00:53:25,040 --> 00:53:30,320
And then this one is definitely more like an avant-garde experience.
832
00:53:30,320 --> 00:53:31,440
And it's very good too.
833
00:53:31,440 --> 00:53:32,000
It's kind of...
834
00:53:32,000 --> 00:53:32,960
It's very juicy.
835
00:53:32,960 --> 00:53:35,280
Definitely has that juiciness to it.
836
00:53:36,320 --> 00:53:36,960
If I...
837
00:53:36,960 --> 00:53:37,360
For my...
838
00:53:38,560 --> 00:53:39,760
What's our award called again?
839
00:53:40,880 --> 00:53:42,480
Who tried the nicest?
840
00:53:42,480 --> 00:53:45,520
The nicest award?
841
00:53:45,520 --> 00:53:46,400
The nicest try.
842
00:53:46,400 --> 00:53:47,440
Nicest try award.
843
00:53:47,440 --> 00:53:48,240
That's what it was.
844
00:53:48,240 --> 00:53:51,040
I think my nicest try award goes to Goshen.
845
00:53:51,840 --> 00:53:53,360
Who's your nicest try, Steph?
846
00:53:53,920 --> 00:53:58,320
I think it has to be because it's so amazing and so unique and so different.
847
00:53:59,440 --> 00:54:00,240
I don't...
848
00:54:00,240 --> 00:54:01,760
I mean, I'm enjoying drinking it.
849
00:54:04,560 --> 00:54:05,440
But I don't know.
850
00:54:05,440 --> 00:54:06,560
I think if I just...
851
00:54:06,560 --> 00:54:10,400
If I want a really good cup of coffee, I don't know that this is the one I go to.
852
00:54:10,400 --> 00:54:11,120
You know what I mean?
853
00:54:11,120 --> 00:54:11,840
That's fair.
854
00:54:11,840 --> 00:54:12,960
It's so weird.
855
00:54:12,960 --> 00:54:13,280
Right.
856
00:54:13,280 --> 00:54:14,320
It's so unique.
857
00:54:16,080 --> 00:54:18,480
I would serve this to someone who would appreciate it,
858
00:54:18,480 --> 00:54:22,960
but I don't know if it's what I want first thing in the morning for coffee.
859
00:54:22,960 --> 00:54:26,320
And you would chug where you would chug the pedestrian one.
860
00:54:26,320 --> 00:54:27,200
You could drink that all day.
861
00:54:27,200 --> 00:54:27,680
Oh my God.
862
00:54:28,960 --> 00:54:31,040
I mean, they're both good, obviously.
863
00:54:31,040 --> 00:54:31,840
You know what I mean?
864
00:54:31,840 --> 00:54:36,640
But yeah, I guess this one has to win because it's so fucking nutso.
865
00:54:36,640 --> 00:54:37,140
Yeah.
866
00:54:37,920 --> 00:54:38,420
Yeah.
867
00:54:38,960 --> 00:54:40,320
I'm with you guys on that too.
868
00:54:40,320 --> 00:54:44,560
I feel like Goshen wins just on creativity points,
869
00:54:45,440 --> 00:54:47,120
but they're two totally different coffees.
870
00:54:47,120 --> 00:54:47,620
Yeah.
871
00:54:48,960 --> 00:54:51,760
And they're both really quite accessible in their own ways.
872
00:54:52,320 --> 00:54:52,720
Yeah.
873
00:54:52,720 --> 00:54:56,480
I really cannot stress enough how funky it smells when you bring this cup.
874
00:54:56,480 --> 00:54:59,200
There are people who are going to be really turned off.
875
00:54:59,840 --> 00:55:01,200
It doesn't taste funky.
876
00:55:01,200 --> 00:55:02,400
It tastes fruity.
877
00:55:02,400 --> 00:55:08,640
You don't get that weird fermented flavor, I don't think, but the smell of it is.
878
00:55:08,640 --> 00:55:12,000
And the dry beans before you brew it, man, that smelled so good.
879
00:55:12,000 --> 00:55:13,680
Those were so good.
880
00:55:13,680 --> 00:55:15,840
Oh, that smells so good.
881
00:55:15,840 --> 00:55:18,640
Every, all aspects, all around.
882
00:55:18,640 --> 00:55:19,520
So interesting.
883
00:55:20,080 --> 00:55:24,880
From bean to brewed in a cup to taste.
884
00:55:24,880 --> 00:55:25,360
Totally.
885
00:55:25,360 --> 00:55:25,920
Yeah.
886
00:55:25,920 --> 00:55:27,200
Totally interesting.
887
00:55:27,200 --> 00:55:31,440
Yeah. I mean, I'm sure they won like just like a 10 out of 10 on aromatics, right?
888
00:55:31,440 --> 00:55:32,480
Because that's a category.
889
00:55:32,480 --> 00:55:34,160
That's a, that's a judging criteria.
890
00:55:34,160 --> 00:55:36,080
It's how did it smell before you brewed it, right?
891
00:55:36,080 --> 00:55:38,160
And the aromatics on this are fucking awesome.
892
00:55:38,160 --> 00:55:39,200
Yeah, for sure.
893
00:55:39,200 --> 00:55:41,520
I mean, you think they're awesome.
894
00:55:42,160 --> 00:55:45,120
It's like really good cheese that smells like funky B.O.
895
00:55:45,120 --> 00:55:45,280
Yeah.
896
00:55:45,280 --> 00:55:50,240
It's just like, I have no problem getting past that smell and enjoying the cheese.
897
00:55:50,240 --> 00:55:53,440
And I feel like this coffee is like, it's the same idea.
898
00:55:53,440 --> 00:55:55,600
Like there are people who are not going to eat that cheese.
899
00:55:55,600 --> 00:55:56,240
You know what I mean?
900
00:55:56,880 --> 00:55:58,480
This coffee is not for everyone.
901
00:55:58,480 --> 00:55:58,960
Yeah.
902
00:55:58,960 --> 00:56:00,240
And even me, right?
903
00:56:00,240 --> 00:56:04,640
Like sometimes I get, I love a fruity coffee, but it's like, it's too much sometimes, right?
904
00:56:04,640 --> 00:56:09,360
So that whereas a coffee like the pedestrian, yeah, totally.
905
00:56:10,560 --> 00:56:10,880
Cool.
906
00:56:10,880 --> 00:56:11,920
You can totally drink that all day.
907
00:56:11,920 --> 00:56:12,080
Yeah.
908
00:56:12,080 --> 00:56:12,240
Yeah.
909
00:56:12,240 --> 00:56:16,640
The pedestrian is definitely more of an everyday, like a morning coffee.
910
00:56:16,640 --> 00:56:18,400
This is probably more of like an afternoon.
911
00:56:19,280 --> 00:56:22,800
Well, then I think nicest try award goes to Goshen.
912
00:56:22,800 --> 00:56:25,120
Good job, Goshen and Tony.
913
00:56:25,120 --> 00:56:26,000
Good job.
914
00:56:26,000 --> 00:56:28,480
Do we need to send them a necklace now or something?
915
00:56:28,480 --> 00:56:29,200
What do we do?
916
00:56:29,200 --> 00:56:29,840
Sunglasses?
917
00:56:29,840 --> 00:56:31,840
No bad reviews, sunglasses to show they won.
918
00:56:31,840 --> 00:56:36,720
We could send him a coffee mug that I found at a thrift store.
919
00:56:36,720 --> 00:56:41,520
That could be, you know, we should get, we should get a mug printed.
920
00:56:42,480 --> 00:56:45,280
The nicest try mug or just a no bad reviews mug.
921
00:56:45,280 --> 00:56:48,240
Should we just send it to him randomly and he'll be like, what the fuck?
922
00:56:48,240 --> 00:56:48,720
You won.
923
00:56:50,240 --> 00:56:50,480
We should.
924
00:56:50,480 --> 00:56:52,240
You won the nicest try award.
925
00:56:52,240 --> 00:56:57,840
We should really send a letter on like some nice, no bad reviews, mint cream, letterhead.
926
00:56:57,840 --> 00:56:58,480
Yeah.
927
00:56:58,480 --> 00:57:02,240
Ooh, this could be awesome, like a bright green paper stock.
928
00:57:02,240 --> 00:57:03,440
Congrats on your win.
929
00:57:03,440 --> 00:57:07,120
Well, you know, that's what I got for good food awards and coffee.
930
00:57:07,120 --> 00:57:08,800
And do we have any clarifications?
931
00:57:09,360 --> 00:57:10,880
Yeah, we could do the clarifications real quick.
932
00:57:10,880 --> 00:57:12,800
You want to round out the show?
933
00:57:12,800 --> 00:57:13,200
Yeah.
934
00:57:13,200 --> 00:57:13,440
Sure.
935
00:57:14,720 --> 00:57:21,680
I'll just say, if you're listening, Fred from our Murder Coffee episode.
936
00:57:21,680 --> 00:57:23,120
Oh, those are the email.
937
00:57:23,120 --> 00:57:23,920
You got emails.
938
00:57:23,920 --> 00:57:25,280
Yeah, that was so cool.
939
00:57:25,280 --> 00:57:32,480
Fred Dedrick from Iron Bean Coffee Company, who also owns the Murder Coffee Company,
940
00:57:32,480 --> 00:57:34,560
found his episode and reached out to us.
941
00:57:34,560 --> 00:57:35,600
It was really cool.
942
00:57:37,120 --> 00:57:37,440
Yeah.
943
00:57:37,440 --> 00:57:38,240
So nice.
944
00:57:38,240 --> 00:57:41,520
So like, it's just like, I love it.
945
00:57:41,520 --> 00:57:42,000
He loved the episode.
946
00:57:42,000 --> 00:57:43,680
He's a Patreon subscriber now.
947
00:57:43,680 --> 00:57:44,160
Uh-huh.
948
00:57:44,160 --> 00:57:47,200
And he said that there was a few things that we got wrong.
949
00:57:47,200 --> 00:57:49,680
We haven't been clarified specifically yet, but that's fine.
950
00:57:50,400 --> 00:57:52,160
But he said we got it mostly right.
951
00:57:52,160 --> 00:57:52,640
Great.
952
00:57:52,640 --> 00:57:52,960
Yes.
953
00:57:52,960 --> 00:57:58,800
And, you know, whenever we figure out how to have a six, successfully have a guest on,
954
00:57:58,800 --> 00:58:03,840
without it like running for four hours, we'll have him on for sure.
955
00:58:03,840 --> 00:58:05,520
Or maybe like a bonus episode or something.
956
00:58:05,520 --> 00:58:06,080
I don't know.
957
00:58:06,080 --> 00:58:09,120
We got to figure that format, the guest format out, because that would be fun to have him
958
00:58:09,120 --> 00:58:10,240
over like Skype or something.
959
00:58:10,240 --> 00:58:11,520
I think that's how people do it.
960
00:58:12,080 --> 00:58:14,880
So you heard it from the source.
961
00:58:14,880 --> 00:58:16,080
We got it mostly right.
962
00:58:16,080 --> 00:58:19,040
So I went back and re-listened to that episode.
963
00:58:19,040 --> 00:58:20,320
It was a really fun episode.
964
00:58:20,320 --> 00:58:22,080
We all frantically re-listened to it.
965
00:58:22,080 --> 00:58:24,880
We had to frantically re-listen to it to make sure we hadn't said anything stupid about
966
00:58:24,880 --> 00:58:27,120
this incredibly nice guy who reached out to us.
967
00:58:27,120 --> 00:58:27,440
I know.
968
00:58:28,480 --> 00:58:30,880
Well, it's like you never know what you're actually saying.
969
00:58:30,880 --> 00:58:32,000
And I never remember.
970
00:58:32,000 --> 00:58:34,400
And we try to be nice, but I was like, was I nice?
971
00:58:34,400 --> 00:58:34,960
I don't know.
972
00:58:35,760 --> 00:58:40,160
But actually we went back and listened, and I was reminded of, yeah, that blueberry coffee
973
00:58:40,160 --> 00:58:42,400
was actually pretty good for our flavored coffee.
974
00:58:43,040 --> 00:58:48,640
But, you know, in messaging, he did say he is more of like a specialty coffee guy,
975
00:58:48,640 --> 00:58:51,360
which I nailed in the episode that I re-listened to.
976
00:58:51,360 --> 00:58:56,880
I said he seems like the kind of guy who just wants to like give people what they request.
977
00:58:57,760 --> 00:58:59,200
And he confirmed that.
978
00:58:59,200 --> 00:59:03,360
He said he's really at heart, like a specialty coffee guy that really cares about like single
979
00:59:03,360 --> 00:59:05,680
origin and the flavors and everything else.
980
00:59:05,680 --> 00:59:08,880
But he has people who are like, can I have a blueberry coffee?
981
00:59:08,880 --> 00:59:10,960
And he's like, sure, I'm a nice guy.
982
00:59:11,600 --> 00:59:13,280
I'd love to like do that for you.
983
00:59:13,280 --> 00:59:13,600
Of course.
984
00:59:14,400 --> 00:59:21,200
I think we've said this before on other episodes, but when we finally, hopefully run out of weird
985
00:59:21,200 --> 00:59:26,320
flavored coffees, I think we need to revisit some of these companies and try what is really
986
00:59:26,320 --> 00:59:28,000
their signature coffee.
987
00:59:28,000 --> 00:59:32,080
Because I think a lot of companies are like this, that they'll toll roast for other people
988
00:59:32,080 --> 00:59:38,000
and do these wacky coffees, but they also have all these good single origin, possibly
989
00:59:38,000 --> 00:59:39,600
good single origin coffees.
990
00:59:39,600 --> 00:59:40,320
Yeah.
991
00:59:40,320 --> 00:59:40,960
Yeah.
992
00:59:40,960 --> 00:59:44,880
So yeah, I thought it was cool that he reached out and that he found us and he found his
993
00:59:44,880 --> 00:59:47,040
episode and that he enjoyed it.
994
00:59:47,040 --> 00:59:49,120
It was really cool to be able to connect with him.
995
00:59:49,120 --> 00:59:50,240
So thanks, Fred.
996
00:59:50,240 --> 00:59:51,440
That's awesome of you.
997
00:59:51,440 --> 00:59:52,400
Very cool.
998
00:59:52,400 --> 00:59:54,480
And Steph, you got one for us too, right?
999
00:59:54,480 --> 00:59:57,200
Yeah, I have two quick clarifications.
1000
00:59:57,200 --> 01:00:00,320
One of them going all the way back to the Royal Cup episode.
1001
01:00:00,320 --> 01:00:03,280
Everyone really enjoyed hearing the story of Derek's life.
1002
01:00:03,280 --> 01:00:06,720
So I just wanted to update everyone on what's new with Derek.
1003
01:00:06,720 --> 01:00:07,840
He's a grandpa.
1004
01:00:09,680 --> 01:00:15,040
His oldest just had a baby, a little boy, and he's so cute.
1005
01:00:15,040 --> 01:00:17,040
And we're just like so excited for...
1006
01:00:17,040 --> 01:00:18,000
Good.
1007
01:00:18,000 --> 01:00:20,320
It's been months since we've had a Derek update.
1008
01:00:20,320 --> 01:00:21,680
I know, come around it.
1009
01:00:21,680 --> 01:00:23,360
Finally, we know what's going on.
1010
01:00:23,360 --> 01:00:23,680
Great.
1011
01:00:23,680 --> 01:00:24,160
Yes.
1012
01:00:24,160 --> 01:00:24,800
Fantastic.
1013
01:00:25,360 --> 01:00:26,480
Also, I want to say...
1014
01:00:26,480 --> 01:00:27,440
Oh, shit.
1015
01:00:27,440 --> 01:00:33,520
I do have an update on the Royal Cup episode from our Facebook group.
1016
01:00:35,520 --> 01:00:40,240
Sorry, I'm trying to find the Royal Cup episode because somebody commented and they were like,
1017
01:00:40,240 --> 01:00:41,200
which coffee was it?
1018
01:00:41,200 --> 01:00:45,920
And I had to fucking call the company and ask, what blend does IHOP use?
1019
01:00:45,920 --> 01:00:47,280
Oh, which specific blend?
1020
01:00:47,280 --> 01:00:48,240
Uh-huh.
1021
01:00:48,240 --> 01:00:52,560
So I tried searching on the internet, could not find a proper answer.
1022
01:00:53,360 --> 01:00:54,960
So I decided to call them.
1023
01:00:54,960 --> 01:00:55,520
Oh, they're so nice.
1024
01:00:55,520 --> 01:00:57,120
And as you said, they're so nice.
1025
01:00:58,560 --> 01:01:02,160
If anybody out there is interested from the Royal Cup episode knowing
1026
01:01:02,880 --> 01:01:07,360
what blend the IHOP uses, because you love IHOP coffee so much,
1027
01:01:08,080 --> 01:01:11,600
it is the PrideLand Fancy Gourmet.
1028
01:01:11,600 --> 01:01:13,040
Ooh, Fancy Gourmet.
1029
01:01:13,040 --> 01:01:15,680
Yep, PrideLand Fancy Gourmet.
1030
01:01:15,680 --> 01:01:18,080
Go buy yourself a five pounder of that.
1031
01:01:18,080 --> 01:01:19,600
Yeah, amazing.
1032
01:01:19,600 --> 01:01:21,200
Just like the HeavidiHOP.
1033
01:01:21,200 --> 01:01:21,700
Great.
1034
01:01:22,880 --> 01:01:29,440
Okay, and then from the McManamans episode, as I mentioned, I have a friend who works for
1035
01:01:29,440 --> 01:01:32,160
McManamans, has worked for McManamans for 12 years.
1036
01:01:32,160 --> 01:01:33,280
I didn't realize that.
1037
01:01:33,280 --> 01:01:33,840
Wow.
1038
01:01:33,840 --> 01:01:38,160
So I'm just going to really quickly read you his response to the episode.
1039
01:01:39,520 --> 01:01:41,200
Spot on with all of the history.
1040
01:01:41,200 --> 01:01:42,080
Thank you very much.
1041
01:01:42,080 --> 01:01:42,880
Nice job, Steph.
1042
01:01:42,880 --> 01:01:49,360
The brothers are still very involved, both super nice guys, as well as their kids who
1043
01:01:49,360 --> 01:01:50,880
are all in their 30s and 40s.
1044
01:01:51,520 --> 01:01:58,880
The hotel rooms display the personal history of each person, usually on all four walls of the room,
1045
01:01:58,880 --> 01:02:00,960
as well as a painted portrait.
1046
01:02:00,960 --> 01:02:07,040
So we talked about how the artists, like each room is named after a historically significant person
1047
01:02:07,040 --> 01:02:08,000
from that school.
1048
01:02:08,000 --> 01:02:13,920
So the artwork really like just all over the place, all over the place, all this like artwork
1049
01:02:13,920 --> 01:02:17,120
specific to the people and the place.
1050
01:02:17,120 --> 01:02:17,920
It's very cool.
1051
01:02:17,920 --> 01:02:18,720
That is cool.
1052
01:02:19,440 --> 01:02:21,920
It's truly a unique company to work for.
1053
01:02:22,560 --> 01:02:24,960
Agreed with your assessment of the coffee.
1054
01:02:24,960 --> 01:02:27,280
Good enough, but nothing to write home about.
1055
01:02:27,280 --> 01:02:35,520
And then his wife, my friend, wanted to add on just how good it is to work for the company.
1056
01:02:35,520 --> 01:02:39,280
They have really good benefits, 401k, insurance.
1057
01:02:39,280 --> 01:02:40,080
Jen works there too?
1058
01:02:40,080 --> 01:02:40,640
For them too?
1059
01:02:40,640 --> 01:02:42,240
It's her husband who works there.
1060
01:02:42,240 --> 01:02:42,740
Sweet.
1061
01:02:43,600 --> 01:02:49,760
She wanted to make sure we knew that like the employees can get any hotel rooms in the
1062
01:02:49,760 --> 01:02:52,560
McManaman's empire for like 50 bucks a night.
1063
01:02:52,560 --> 01:02:53,200
Amazing.
1064
01:02:53,200 --> 01:02:54,560
So they take vacations.
1065
01:02:54,560 --> 01:02:57,600
Like little local staycations all the time.
1066
01:02:57,600 --> 01:02:58,240
That's cool.
1067
01:02:58,240 --> 01:03:02,480
And they were just recently for their anniversary, they stayed at a place that used to be a
1068
01:03:02,480 --> 01:03:05,280
funeral home that's been renovated.
1069
01:03:05,280 --> 01:03:06,080
Isn't that cool?
1070
01:03:06,080 --> 01:03:06,800
I don't know.
1071
01:03:06,800 --> 01:03:08,080
I think that's bad vibes.
1072
01:03:08,080 --> 01:03:08,880
I would stay there.
1073
01:03:08,880 --> 01:03:10,080
Funeral home?
1074
01:03:10,080 --> 01:03:11,680
No, nobody dies in the funeral home.
1075
01:03:11,680 --> 01:03:14,880
It's just where the, you know, that's where the dressing up happens.
1076
01:03:14,880 --> 01:03:16,480
Well, just, yeah.
1077
01:03:16,480 --> 01:03:17,120
You know.
1078
01:03:17,120 --> 01:03:18,800
They just mess with the dead bodies there.
1079
01:03:18,800 --> 01:03:19,520
That's fine.
1080
01:03:19,520 --> 01:03:20,720
That's bad vibes to me.
1081
01:03:20,720 --> 01:03:21,760
And then one more thing.
1082
01:03:21,760 --> 01:03:25,920
I don't have specific permission to say on the air, so I hope it's okay if I say it,
1083
01:03:25,920 --> 01:03:29,760
but I have a secret to the tater tots at McManaman's.
1084
01:03:29,760 --> 01:03:30,260
Oh.
1085
01:03:31,280 --> 01:03:33,280
Because you commented how good they were.
1086
01:03:33,280 --> 01:03:40,480
And if you read McManaman's reviews, everybody comments on how good the tater tots are.
1087
01:03:40,480 --> 01:03:44,960
And Jen was like, they're frozen, all right, a tater tot.
1088
01:03:44,960 --> 01:03:45,760
Oh my God.
1089
01:03:45,760 --> 01:03:52,160
But apparently they have this amazing Cajun seasoning blend.
1090
01:03:52,160 --> 01:03:52,800
I don't know.
1091
01:03:52,800 --> 01:03:54,000
There must be a secret to this.
1092
01:03:54,000 --> 01:03:56,480
It's just Lowry's seasoning sauce.
1093
01:03:56,480 --> 01:03:57,040
Yeah, right.
1094
01:03:57,040 --> 01:04:00,640
From like grocery store, freezer, tater tots.
1095
01:04:00,640 --> 01:04:01,680
The two together.
1096
01:04:01,680 --> 01:04:02,960
McManaman's, like that.
1097
01:04:02,960 --> 01:04:04,480
And Lowry's.
1098
01:04:04,480 --> 01:04:13,680
The brothers are like, hey, Larry, go clear out the freezer section at the King Sue
1099
01:04:13,680 --> 01:04:16,080
at the King Supers.
1100
01:04:17,200 --> 01:04:19,280
I don't know if they've got King Supers there.
1101
01:04:19,280 --> 01:04:20,640
That was in Colorado though.
1102
01:04:20,640 --> 01:04:26,800
It's the magic of the McManaman's environment that makes those tater tots taste so fucking good.
1103
01:04:27,440 --> 01:04:28,000
I love it.
1104
01:04:28,000 --> 01:04:32,480
That's just to show though, like you don't have to start with a quality product.
1105
01:04:33,840 --> 01:04:35,200
You just gotta be able to dress it up.
1106
01:04:35,920 --> 01:04:38,640
I feel like if that's one thing I've learned on this podcast,
1107
01:04:39,280 --> 01:04:43,040
that's all you need is the right dressing up after.
1108
01:04:43,040 --> 01:04:47,120
I really hope Matt doesn't get fired because we let that secret spill.
1109
01:04:47,120 --> 01:04:47,680
Well, it's funny because like...
1110
01:04:47,680 --> 01:04:50,240
Well, Marcus is just gonna bleep all the names.
1111
01:04:50,240 --> 01:04:50,800
Oh, God.
1112
01:04:50,800 --> 01:04:51,120
Yeah.
1113
01:04:51,120 --> 01:04:55,360
Nobody has to know who the whistleblower is.
1114
01:04:55,360 --> 01:05:00,080
And in the spirit of Good Food Awards and the hundred or so coffee roasters that are out there,
1115
01:05:01,520 --> 01:05:05,440
and now our listeners too, there's still probably only a hundred people that actually care about
1116
01:05:05,440 --> 01:05:09,120
the Good Food Awards.
1117
01:05:09,120 --> 01:05:13,360
So yeah, you're right.
1118
01:05:13,360 --> 01:05:16,480
The sustainability doesn't actually matter to most people.
1119
01:05:16,480 --> 01:05:20,560
They just care about, does it taste good when it goes in my mouth?
1120
01:05:22,320 --> 01:05:25,520
Well, hopefully we're like on the path of changing that.
1121
01:05:25,520 --> 01:05:29,120
Hopefully more and more people are starting to care about that kind of stuff.
1122
01:05:29,680 --> 01:05:30,000
Yeah.
1123
01:05:30,000 --> 01:05:35,040
And I think foundations like the Good Food that highlight that yes, you can do good while
1124
01:05:35,040 --> 01:05:37,760
still having things taste good.
1125
01:05:37,760 --> 01:05:38,240
You know?
1126
01:05:38,240 --> 01:05:42,320
Like I think it's a worthy cause.
1127
01:05:42,320 --> 01:05:42,960
Yeah.
1128
01:05:42,960 --> 01:05:43,280
Yeah.
1129
01:05:43,280 --> 01:05:48,320
So maybe we can convince McManamans to do an organic tot.
1130
01:05:49,600 --> 01:05:53,920
A locally foraged organic tater tot.
1131
01:05:57,840 --> 01:06:00,720
That would be very Pacific Northwest, I feel like.
1132
01:06:00,720 --> 01:06:01,120
Yes.
1133
01:06:01,120 --> 01:06:03,200
I mean, I'm just assuming from the stereotypes.
1134
01:06:03,200 --> 01:06:05,360
I don't know.
1135
01:06:05,360 --> 01:06:06,960
They might not actually give a shit either.
1136
01:06:06,960 --> 01:06:08,080
So that's our episode.
1137
01:06:08,080 --> 01:06:09,120
Thanks so much, Marcus.
1138
01:06:09,120 --> 01:06:12,560
This was, it was really good to drink these great coffees.
1139
01:06:12,560 --> 01:06:13,760
This was a fun episode.
1140
01:06:13,760 --> 01:06:14,640
Yeah, good job.
1141
01:06:14,640 --> 01:06:15,760
Thanks, Marcus.
1142
01:06:15,760 --> 01:06:19,920
You know, the world, it's a small world in Illinois coffee roasters.
1143
01:06:19,920 --> 01:06:23,280
And yeah, thanks for joining me along on this journey.
1144
01:06:23,280 --> 01:06:24,480
Good job, Illinois.
1145
01:06:25,040 --> 01:06:25,360
Yeah.
1146
01:06:25,360 --> 01:06:26,080
That's right.
1147
01:06:26,080 --> 01:06:26,480
Go us.
1148
01:06:27,680 --> 01:06:28,160
Stay tuned.
1149
01:06:28,160 --> 01:06:30,560
We're going to continue this party on with Love It or Leave It.
1150
01:06:30,560 --> 01:06:31,760
That's coming up next.
1151
01:06:31,760 --> 01:06:33,840
What do we got for today's Love It or Leave It?
1152
01:06:33,840 --> 01:06:34,480
I don't know.
1153
01:06:34,480 --> 01:06:36,080
I bought a surprise for Jenny.
1154
01:06:36,080 --> 01:06:36,720
Oh, Steph's got another surprise.
1155
01:06:36,720 --> 01:06:37,760
Steph brought a surprise.
1156
01:06:37,760 --> 01:06:41,680
That she's going to surprise us in the episode on Patreon.
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01:06:41,680 --> 01:06:45,680
Well, join us on Patreon to find out what that surprise Love It or Leave It is.
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01:06:45,680 --> 01:06:51,040
We'll give you our honest and no-holds-barred unfiltered truth, as we call it.
1159
01:06:52,160 --> 01:06:56,560
And then you can join us, join up with the No Bad Reviews crew on Patreon.
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01:06:57,040 --> 01:06:59,120
forward slash no bad reviews pod.
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01:06:59,920 --> 01:07:00,560
Thanks.
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Thanks, everybody.
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01:07:30,800 --> 01:07:39,280
Thank you for listening to this podcast generously sponsored by Modest Coffee,
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01:07:39,280 --> 01:07:42,720
purveyors of single origin coffee without the snobbery.
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01:07:43,360 --> 01:07:51,040
Visit www.modest.coffee forward slash no bad reviews to see what they're roasting today.
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01:07:51,040 --> 01:08:01,040
Enjoy.