[SPEAKER_00]: Hey everybody, this is Red Rock and Sammy Hickard.
[SPEAKER_00]: You are listening to what are we drinking with Dan Dunn?
[SPEAKER_00]: Guess what?
[SPEAKER_00]: We are rocking it.
[SPEAKER_00]: What we are drinking, or we are, was that good?
[SPEAKER_00]: Well, what?
[SPEAKER_00]: It's what we're drinking.
[SPEAKER_00]: Okay, when will I hit?
[SPEAKER_00]: Hey, the Red Rock and Sammy Hickard, I'm sitting here with Dan Dunn, and guess what we're drinking?
[SPEAKER_00]: Yeah, that's what we're doing.
[SPEAKER_00]: Woo!
[SPEAKER_01]: We'll pour yourself a glass, sit for a spill It's time to have some fun Let's do a little thinking, some picking and a drinking This is what we're drinking, we've done done
[SPEAKER_02]: Welcome to the show, everybody.
[SPEAKER_02]: I'm Dan Dunn.
[SPEAKER_02]: Coming up in just a few minutes, I'll be chatting with my old pal, Manner James Keenan.
[SPEAKER_02]: You know him?
[SPEAKER_02]: He sings this.
[SPEAKER_02]: And he sings this.
[SPEAKER_02]: I'm not going to want to miss this interview with Maneer.
[SPEAKER_02]: You can trust me on that.
[SPEAKER_02]: Okay.
[SPEAKER_02]: And before we dive in, my producer has insisted, gently, but persistently that I remind you, I have a sub-stack.
[SPEAKER_02]: That's right.
[SPEAKER_02]: Not only do I have a podcast, I have a sub-stack.
[SPEAKER_02]: I am a cliche.
[SPEAKER_02]: A sub-stack is called Dan Duns Poor Decisions.
[SPEAKER_02]: That's P-O-U-R.
[SPEAKER_02]: See what I did there?
[SPEAKER_02]: It's kind of a big deal.
[SPEAKER_02]: People seem to really enjoy it, which is great, because writing it is cheaper than therapy and slightly less humiliating.
[SPEAKER_02]: You can find poor decisions on the Substack app, or head over to theembiber.substack.com.
[SPEAKER_02]: If you like what you read, you can subscribe for free.
[SPEAKER_02]: Or if you're feeling generous, get tossed me a few bucks and help support my ongoing quest to avoid a real job.
[SPEAKER_02]: Either way, I appreciate you.
[SPEAKER_02]: Now then, this shows call what we're drinking.
[SPEAKER_02]: And usually what we're drinking is booze.
[SPEAKER_02]: Glorious, beautiful booze.
[SPEAKER_02]: I love Scott.
[SPEAKER_02]: But every now and then we like to zag instead of zig and focus on something else that makes life worth living.
[SPEAKER_02]: Today's egg is coffee.
[SPEAKER_02]: Yes, coffee.
[SPEAKER_02]: The socially acceptable stimulant that tricks you into thinking you're a morning person.
[SPEAKER_02]: I freaking love this stuff.
[SPEAKER_02]: I drink several cups every day.
[SPEAKER_02]: Sometimes just so I can remember why I walked into the kitchen in the first place.
[SPEAKER_02]: Is that healthy?
[SPEAKER_02]: Who's to say doctors, scientists?
[SPEAKER_02]: I don't care.
[SPEAKER_02]: I'm looking on the edge, baby.
[SPEAKER_02]: Some people free solo El Capitan.
[SPEAKER_02]: Me?
[SPEAKER_02]: I slammed espresso and rolled a dice with my blood pressure.
[SPEAKER_02]: At this point, my blood type is Arabaca.
[SPEAKER_02]: Thank you for that drum thing.
[SPEAKER_02]: To prepare for this episode, I didn't just google Best Coffee Brands and read a list written by a robot.
[SPEAKER_02]: No, I did the work.
[SPEAKER_02]: I lived the grind literally.
[SPEAKER_02]: I spent months, not days, not weeks, months sampling every widely available coffee.
[SPEAKER_02]: I could get my jittery little hands on.
[SPEAKER_02]: I drank so much coffee.
[SPEAKER_02]: I started vibrating at a frequency only dogs can hear.
[SPEAKER_02]: So much coffee I started seeing through time.
[SPEAKER_02]: Now, I'm only going to talk about the ones I actually liked.
[SPEAKER_02]: Because honestly, who needs another angry guy running about bitter beans on his stupid podcast?
[SPEAKER_02]: I'm a lover, not a hater.
[SPEAKER_02]: Unless we're talking about D-KF.
[SPEAKER_02]: In which case, no.
[SPEAKER_02]: Absolutely not.
[SPEAKER_02]: That stuff's dead to me.
[SPEAKER_00]: No!
[SPEAKER_00]: God, please!
[SPEAKER_00]: No!
[SPEAKER_02]: No!
[SPEAKER_02]: It's like beer without the alcohol in it or Vegas without strippers and blow.
[SPEAKER_02]: What's the point?
[SPEAKER_02]: All right, let's get into it.
[SPEAKER_02]: In case you're wondering what rigorous criteria I use to judge these coffees, it's real simple.
[SPEAKER_02]: It had to taste great.
[SPEAKER_02]: That's it.
[SPEAKER_02]: Man, simple pleasures and rapidly fraying nerves.
[SPEAKER_02]: Also, I didn't mess around with lattes, cold brew or any of that trendy crap.
[SPEAKER_02]: Just straight up, drip, coffee, made in my shiny new queason art, which I bought with points from the Mastercard.
[SPEAKER_02]: I've maxed out chasing joy in a collapsing economy.
[SPEAKER_02]: I guess you could say this episode is brought to you by crushing debt and poor life choices.
[SPEAKER_02]: All right, let's get to it.
[SPEAKER_02]: La Colom.
[SPEAKER_02]: La Colom is a coffee brand.
[SPEAKER_02]: I was pretty much genetically predisposed to like.
[SPEAKER_02]: Why?
[SPEAKER_02]: Because it's headquartered in my hometown of Philadelphia.
[SPEAKER_02]: That's right, Philly Pride runs deep.
[SPEAKER_02]: We boo Santa.
[SPEAKER_02]: We win super bowls.
[SPEAKER_02]: We put canned cheese on our steaks.
[SPEAKER_02]: And we know good coffee when we taste it.
[SPEAKER_02]: Now I first tried to lock a loom years ago and immediately thought, holy shit, this is what adult happiness tastes like.
[SPEAKER_02]: It's smooth, balanced, extremely satisfying.
[SPEAKER_02]: Basically the opposite of my relationship history.
[SPEAKER_02]: Company was founded in nineteen ninety four by Todd Carmichael and J.P.
[SPEAKER_02]: Iberte.
[SPEAKER_02]: Hope I'm saying that right.
[SPEAKER_02]: in Philadelphia's written house square, which is where I spent my formative years slipping luggage, as a bellman at the written house hotel, while putting myself through Temple University.
[SPEAKER_02]: Being a bellman there was kind of like being a therapist, but with tips.
[SPEAKER_02]: People would tell me way too much while I was holding a bag full of their sex toys and underwear.
[SPEAKER_02]: Fun fact, I once helped the guy check in with his wife and his girlfriend at the same time, and honest to goodness thrupple way before that kind of arrangement was considered fashionable.
[SPEAKER_02]: Another fun fact, the guy was a member of the Beegees.
[SPEAKER_02]: True story, I swear on Gritty.
[SPEAKER_02]: In late twenty twenty three lock alone got acquired by Chobani.
[SPEAKER_02]: Yes, that's Chobani, the yogurt empire.
[SPEAKER_02]: They bought the company for just under a billion dollars.
[SPEAKER_02]: A billion.
[SPEAKER_02]: That's not a coffee acquisition.
[SPEAKER_02]: That's an Avengers level cross over event.
[SPEAKER_02]: Oh, another side note here.
[SPEAKER_02]: Chobani's key lime yogurt is really one of the greatest substances on earth.
[SPEAKER_02]: It's like crack, if crack were creamy and tangy and sold at Whole Foods.
[SPEAKER_02]: I'd snort Chobani's key lime yogurt if we yogurt if I could.
[SPEAKER_02]: I really would.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: Anyway, local home is everywhere now.
[SPEAKER_02]: Gross restores, bougie cafes, probably in Gwyneth Paltrow's emergency earthquake kit, and it still slaps.
[SPEAKER_02]: You haven't tried it yet.
[SPEAKER_02]: You either hate good things or you're dead inside.
[SPEAKER_02]: No judgment, just facts.
[SPEAKER_02]: Now for the purposes of this episode, I tried several different varieties of lock-alom.
[SPEAKER_02]: And here's the skinny on them.
[SPEAKER_02]: I'll start off with Nitsa and IZCA, which is lock-alom's best-selling medium roast.
[SPEAKER_02]: And for good reason, it's a real deal.
[SPEAKER_02]: I've been drinking a lot of different roast preparing for the show, so I'm great.
[SPEAKER_02]: Less great, but Nitsa stands out.
[SPEAKER_02]: Not in a flashy look at me kind of way.
[SPEAKER_02]: It's not trendy or gimmicky.
[SPEAKER_02]: It's just consistently excellent coffee.
[SPEAKER_02]: It's got this smooth, almost silky body that makes it incredibly easy to drink.
[SPEAKER_02]: There's no sharp edges, no bitterness.
[SPEAKER_02]: It's still really well balanced cup.
[SPEAKER_02]: You get subtle notes of caramel and roasted nuts, maybe even a little cocoa if you're paying attention.
[SPEAKER_02]: It's warm, inviting, and I don't say this lightly, it actually makes my mornings better.
[SPEAKER_02]: It's the coffee I keep coming back to.
[SPEAKER_02]: And the aroma?
[SPEAKER_02]: Forget about it.
[SPEAKER_02]: Just open in the bag makes me feel like I've got my life together.
[SPEAKER_02]: I'll grind it fresh.
[SPEAKER_02]: It's the only way to do it.
[SPEAKER_02]: And suddenly, I'm convinced I'm a responsible adult who has plans and a future.
[SPEAKER_02]: I love this coffee.
[SPEAKER_02]: It doesn't try too hard.
[SPEAKER_02]: It doesn't need to.
[SPEAKER_02]: There's a quiet confidence to it.
[SPEAKER_02]: You can tell a lot of care when in a getting this just right.
[SPEAKER_02]: So if you're looking for a go-to daily brew that delivers every single time, local homes need to.
[SPEAKER_02]: Is it?
[SPEAKER_02]: Now, full disclosure, medium roast to light roast.
[SPEAKER_02]: That's kind of my sweet spot.
[SPEAKER_02]: Therefore, I also went Gaga over local homes, Frogtown and Leon varieties.
[SPEAKER_02]: Frogtown was named after the company's first West Coast Rostory out here in LA, where I live now.
[SPEAKER_02]: This blend is all about Mars, a pan, cacao, hazelnut, roasted just enough to hit that sweet spot I mentioned.
[SPEAKER_02]: It's rich, but not overbearing.
[SPEAKER_02]: It's smooth and layered.
[SPEAKER_02]: It's one of their head roasters, personal faves, according to the website.
[SPEAKER_02]: And honestly, I get it.
[SPEAKER_02]: It's got that warm comforting sweetness that settles in without ever hitting you over the head.
[SPEAKER_02]: As for the Leon, it delivers smooth, caramel, brownie, and toffee notes with a toasty nutty backbone.
[SPEAKER_02]: It's so easy to drink.
[SPEAKER_02]: There's zero bitterness, zero angst.
[SPEAKER_02]: It's all silky, pleasure, and mellow.
[SPEAKER_02]: Yum.
[SPEAKER_02]: Oh, and Leon supports a cause through your cup.
[SPEAKER_02]: A portion of each bag sale goes to the ACLU.
[SPEAKER_02]: So you're sipping for something bigger than yourself, drinking coffee that tastes good and feels good.
[SPEAKER_02]: I'm here for that.
[SPEAKER_02]: The beans come from Brazil, Nicaragua, Kenya, the clean, toasty finish that shows the care behind the roast.
[SPEAKER_02]: It's not just flavor forward.
[SPEAKER_02]: People, it's ethically forward.
[SPEAKER_02]: Now to prove I can step out of my comfort zone.
[SPEAKER_02]: I also sampled La Colombs all dark expression.
[SPEAKER_02]: It's their darkest roast.
[SPEAKER_02]: This one doesn't mess around.
[SPEAKER_02]: Kind of unapologetically bold, dark roast that coffee purists live for.
[SPEAKER_02]: It's rich, brooding.
[SPEAKER_02]: Can I say brooding?
[SPEAKER_02]: Is that a note?
[SPEAKER_02]: Yeah, I guess.
[SPEAKER_02]: Flavor notes that firmly plant your taste buds in the deep end.
[SPEAKER_02]: Like, think chocolate truffle toasted walnut thick caramel.
[SPEAKER_02]: That's made from bean sourced and Columbia Ethiopian Nicaragua.
[SPEAKER_02]: Okay, sure.
[SPEAKER_02]: Keep in score.
[SPEAKER_02]: It's an occa.
[SPEAKER_02]: Yeah, add some cream to it, which I did because again, I can't handle the dark stuff too much.
[SPEAKER_02]: It becomes pure comfort in a cup.
[SPEAKER_02]: So there you have that.
[SPEAKER_02]: All right, we're going to take a quick break in order to pay the bills.
[SPEAKER_02]: And then we'll be back with Manard.
[SPEAKER_02]: Folks, I want to talk a little bit about Mad March hair.
[SPEAKER_02]: The world's leading Pachim brand.
[SPEAKER_02]: Never heard of Pachim?
[SPEAKER_02]: That's okay.
[SPEAKER_02]: I got you covered.
[SPEAKER_02]: Pachim P-O-I-T.
[SPEAKER_02]: I with Little Slash on N has a long, storied history dating back over a thousand years.
[SPEAKER_02]: Think of it like Irish Mescal, not the taste, the vibe, the rebellious spirit.
[SPEAKER_02]: Mad March hair is the gold standard.
[SPEAKER_02]: Crathed in the hard-of-west cork using one hundred percent, locally sourced, multi-barly and triple-distilled in small copper pot stills, it's about as smooth and authentic as Irish spirits get.
[SPEAKER_02]: but it's more than just what's in the bottle.
[SPEAKER_02]: But what's in the bottle is really, really damn good.
[SPEAKER_02]: Mad Marchair is about honoring tradition, championing craftsmanship and keeping one of Ireland's oldest spirits alive and kicking.
[SPEAKER_02]: It's heritage with a heartbeat.
[SPEAKER_02]: You want to learn more about it?
[SPEAKER_02]: Check out MadMarchairPochene.com.
[SPEAKER_02]: That's the website.
[SPEAKER_02]: So whether you're Irish by birth or just Irish at heart, raise a glass, mad, march hair, experience a little taste of the magic.
[SPEAKER_02]: Responsibly, of course, always, responsibly.
[SPEAKER_02]: Slonsha.
[SPEAKER_02]: Joining me now is a man I've learned from hard, hard experience never to refer to as a lead singer.
[SPEAKER_02]: He's a vocalist.
[SPEAKER_02]: get it right.
[SPEAKER_02]: He's also a winemaker, and now a coffee roaster, making slackers like me look even more slackish.
[SPEAKER_02]: Welcome back, Manor James Keenan.
[SPEAKER_02]: How are you, man?
[SPEAKER_02]: Welcome to our big coffee extravaganza.
[SPEAKER_02]: I mentioned to you in passing that I was going to be doing something about coffee or maybe I saw it.
[SPEAKER_02]: And of course, you're making coffee.
[SPEAKER_02]: And you sent me some coffee and Jesus Christ, man.
[SPEAKER_02]: It's so good.
[SPEAKER_03]: Yeah.
[SPEAKER_02]: So how does this happen?
[SPEAKER_02]: How did coffee, how did coffee become the new thing for you?
[SPEAKER_03]: Well, you know, I've been drinking coffee longer than I've been drinking wine.
[SPEAKER_03]: Honestly, so it was congested to me by Tim White, my wine maker buddy.
[SPEAKER_03]: Uh, you know, we were just kind of dabbling just looking into it.
[SPEAKER_03]: And at some point, it just made sense to, we're going to, we were thinking about make open the cafe.
[SPEAKER_03]: Jack, his janitor was moving the poster for store, turning it into the queen B bottle cafe.
[SPEAKER_03]: I was like, well, we're out of them, then just like opening the cafe.
[SPEAKER_03]: Let's, let's get that roaster we were talking about and just dive in.
[SPEAKER_02]: The nighthawk seven, right?
[SPEAKER_03]: Yeah.
[SPEAKER_03]: Yep.
[SPEAKER_02]: Laura, why that one?
[SPEAKER_03]: Well, because I'm an app, you know, I'm pretty busy.
[SPEAKER_03]: So the idea of like going full analog and having to go live on in somebody's, you know, backyard that roast old school and learn the hard way that just didn't seem like I don't have that kind of time.
[SPEAKER_03]: So the lowering is top of the line, you know, once you get some of the program from profile in it,
[SPEAKER_03]: It eliminates a lot of the extra, uh, uh, uh, scary stuff.
[SPEAKER_02]: Okay.
[SPEAKER_03]: It's a, it's a, it's an amazing machine.
[SPEAKER_03]: And we went around to a bunch of different rosers that had multiple machines and pretty much every one of the guys that we met with, uh, we're all about the, they're all about the lorings as far as like the automation and just the consistency once you get your recipes down.
[SPEAKER_03]: So when did this get up and running?
[SPEAKER_03]: started making coffee Latin middle last year and you have a you have a club right people can if they want to try these coffees they can get into the coffee club join it yeah we have a club that's the Queen B vinyl cafe coffee club that's on Queen B vinyl cafe.com
[SPEAKER_03]: Uh, yes, it's a, you know, we're, and, you know, we're new at this, but I think with the internet and the way that it works nowadays, it's not these are coveted secrets anymore.
[SPEAKER_03]: You can literally go online and there's I'm million roasting profiles online and then you can kind of connect the dots like what I did to research is I went around to a dozen of my favorite roasters.
[SPEAKER_03]: And I, you know, bought bags from them, just to get a baseline of what it is I like and what I don't like, right?
[SPEAKER_03]: And then I went in and did like some actual testing on the actual beans.
[SPEAKER_03]: Oh, there is this machine called an actron.
[SPEAKER_03]: And it's not about, it doesn't really measure quality.
[SPEAKER_03]: It just kind of measures a baseline of for consistency.
[SPEAKER_03]: It's kind of a color, a light spectrum, color spectrum measuring.
[SPEAKER_03]: And you can associate some of the numbers that associate number that comes out of that machine.
[SPEAKER_03]: You can associate that with Italian dark, dark rose, French rose, lighter, the more like third wave.
[SPEAKER_03]: lighter roast, which I prefer.
[SPEAKER_03]: And so by understanding that, okay, so this is what I like.
[SPEAKER_03]: And you think that machine to kind of get a baseline for consistency, it eliminated a lot of the guesswork and mistakes.
[SPEAKER_03]: You know, kind of abstract it to, and then it's sourcing, right?
[SPEAKER_03]: Then it's sourcing beans.
[SPEAKER_03]: So we have three different wholesalers that we go through.
[SPEAKER_03]: to get to get consistent things with the one man I go through is then North Phoenix.
[SPEAKER_02]: So in a lot of ways, it sounds like it's similar.
[SPEAKER_02]: You and I have talked before on previous shows about that you're winemaking philosophy.
[SPEAKER_02]: So it seems like you're approaching it in much the same way where you've
[SPEAKER_02]: Obviously, you have a style of wine, styles of wine that you prefer, and then you've gone and made those styles of wine your own.
[SPEAKER_03]: Well, actually, that's a little different, because Arizona is only going to Arizona is only going to grow grapes a certain way.
[SPEAKER_03]: So it doesn't matter what my favorite style is, when it comes to growing grapes, you're slave to whatever the soil is going to give you.
[SPEAKER_03]: It just so happens.
[SPEAKER_03]: that Arizona's soil gives me the kind of, it leans into the, the kind of wines that I like.
[SPEAKER_02]: Okay.
[SPEAKER_03]: Right.
[SPEAKER_03]: Yeah.
[SPEAKER_03]: And so the coffee, because I'm sourcing beans that I'm not growing, I can now apply recipes and I can apply the recipes in a way that I like.
[SPEAKER_03]: as part of the office, right?
[SPEAKER_03]: And there's just a lot of information out there about how to get to that.
[SPEAKER_03]: And, you know, take risks, break the rules at the end of the day, does it taste good, right?
[SPEAKER_02]: So the first one I went with was the cafe puts it for Queen B Reserva.
[SPEAKER_02]: And that one instantly blew me away.
[SPEAKER_02]: I had, so tell me a little bit about that particular
[SPEAKER_03]: Now, is that the poor over or the or the espresso?
[SPEAKER_03]: The poor over.
[SPEAKER_03]: Yeah.
[SPEAKER_03]: Okay.
[SPEAKER_03]: So that one, the depending on which one you got, we've been doing like just a mild amount of barrel aging.
[SPEAKER_03]: So I have barrels that I've done some of Maro in from some of the brandy won't be distilled, some of our wine down and add some botanicals.
[SPEAKER_03]: We have, so we kind of come up with a Maro based
[SPEAKER_03]: And I took some of that when I'm going to empty those barrels to be actually like put green beans in the barrel of an age, some for thirty days.
[SPEAKER_03]: Are you getting is that the one that has a little bit of a flavor to it?
[SPEAKER_02]: Yeah, it's definitely, yes, I didn't identify that that's what it was.
[SPEAKER_02]: There was something unusual about it that was that I found very pleasant.
[SPEAKER_02]: And now when you're saying it, I'm actually thinking of Montenegro.
[SPEAKER_02]: You know, that which is, it has, now I'm getting that.
[SPEAKER_02]: I'm making that connection to, so you put, the beans for thirty days, you age him in there to do that.
[SPEAKER_03]: And then we roast him.
[SPEAKER_02]: Okay.
[SPEAKER_02]: And then the other one I had was the cafe, post it for limited edition, a perfect union of contrary things.
[SPEAKER_03]: Yeah.
[SPEAKER_02]: which that one was what kind of coffee is that?
[SPEAKER_02]: That's a medium roast.
[SPEAKER_02]: Yeah, medium roast pour over.
[SPEAKER_02]: I only did pourovers for this.
[SPEAKER_02]: I didn't do any.
[SPEAKER_02]: Okay.
[SPEAKER_03]: All right.
[SPEAKER_03]: Well, you know, you're right in my wheelhouse.
[SPEAKER_03]: But even our even our espresso, we have some Italian roast like the oily.
[SPEAKER_03]: Trees out your grinder copies.
[SPEAKER_03]: Yeah.
[SPEAKER_02]: Gotta get your finger in there and dig it out.
[SPEAKER_02]: Yeah.
[SPEAKER_03]: Yeah, but the, you know, we tend to go on the lighter roast on the espresso as well, just because if you feel like there's so much more, this is so much more going on as an espresso than Americano.
[SPEAKER_03]: This is more fun.
[SPEAKER_03]: The roasting stuff.
[SPEAKER_03]: So as as an example on that agrony mentioned, yeah, it just measures life spectrum.
[SPEAKER_03]: So on your average bag of like your favorite heart coffee or intelligence is a black cat.
[SPEAKER_03]: or holiday, temple, some of your favorite roasters, the lighter roasters, depresses that they do.
[SPEAKER_03]: The number that comes out of the electron on those just because of a light spectrum thing that's being between like about ninety to one hundred and twenty.
[SPEAKER_03]: And that's just all that is just a measurement of light, right?
[SPEAKER_03]: I think you do the quality, but
[SPEAKER_03]: it ends up being consistently in that bandwidth of what those copies are.
[SPEAKER_03]: So when you do a darker roast, like a, you know, like an attiance solely the Italian roast, that number might get down to like fifty, forty-five or fifty, just because it's a much darker life spectrum, right?
[SPEAKER_03]: But, you know, as you're as you're getting those Italian espresso, those, those, those things you're roasting them a lot.
[SPEAKER_03]: You're, you know,
[SPEAKER_02]: Cushing kind of the envelope of burning those beans and kind of losing all the new ones and that's where that's where I the sweet spot for me and it sounds like for you is the light to medium roast like I earlier in the show I was talking about lack alone which I really really like their coffee to they're from Philly and I got a represent and but I I tried the all dark that they sent and
[SPEAKER_02]: It's, I just feel like I'm drinking something that burned.
[SPEAKER_03]: As a frame of reference, Starbucks, if I put, if I put on Starbucks espresso on the agron, it comes up like, twenty five or thirty.
[SPEAKER_03]: That's how we're roasted out that shit is.
[SPEAKER_02]: So where do you want to be?
[SPEAKER_02]: You want to be ninety is I was in ninety one hundred.
[SPEAKER_03]: That's just for, you know, again, it has nothing to do with quality.
[SPEAKER_03]: It just has to do with if that if you put that on the action, most likely you did a lighter roast, you came you came out of that machine at, you know, it like two or two or three, two or four Celsius.
[SPEAKER_03]: But, you know, if it's, if you, if you look at that sort of to really kind of put their numbers together, you're going to fully shit, like, copy companies like that to do that super dark roast or like, the actron, you know, they're coming out like, two, forty-five sausages.
[SPEAKER_03]: It's like it's, it's an insane high number that basically you smell smoke when you're, when you're roasting, it's melted like, got to put a fire out.
[SPEAKER_02]: To me, it's the equivalent, again, I'm bringing it back to wine, is like when you get those really big Napa cabs that some people love.
[SPEAKER_02]: And I find myself going, I don't get it necessarily.
[SPEAKER_02]: Sometimes, like I'm like, it's not, you know, I'd much rather go to a Burgundian Pino.
[SPEAKER_02]: You know, that's where my, that's where my palette is comfortable.
[SPEAKER_02]: Same thing with coffee.
[SPEAKER_02]: Now I also did this one, which was right here.
[SPEAKER_02]: That one.
[SPEAKER_02]: No, yeah.
[SPEAKER_02]: Locate over.
[SPEAKER_02]: They sent me a couple bags of this, so I still have some left and feel free to send more.
[SPEAKER_02]: I mean, I'm just saying.
[SPEAKER_03]: But I'm, I had my mind with bacon, is that the wrong?
[SPEAKER_02]: It's so good.
[SPEAKER_02]: How does that feel for you when you're, I mean, obviously between creating coffee, between creating or music and wine and all the things do.
[SPEAKER_02]: We're nervous at all.
[SPEAKER_02]: Like, I don't want to fuck this up or you just like, all right, let's just give it a shot.
[SPEAKER_03]: Absolutely.
[SPEAKER_03]: And that's why we spent like a month.
[SPEAKER_03]: I didn't really even let anybody try it like other than our close number of friends.
[SPEAKER_03]: Just kind of just trying to figure out the basics.
[SPEAKER_03]: The learning curve on a machine like that and with all the information on the internet now and with different profiles, you can download, you know, the learning curve is pretty steep.
[SPEAKER_03]: But then there's that, you know, to actually be a master realist, you're like, that takes
[SPEAKER_03]: decade, you know, to really nail it down and a consistent source of beans and some instruction from somebody who knows it's a fuck they're doing.
[SPEAKER_03]: You know, it's not, it's not something you can learn overnight.
[SPEAKER_03]: I can get right into that decent, I can make a decent cup of coffee fast if you just listen and pay attention to the information that's out there.
[SPEAKER_03]: That's what I would think.
[SPEAKER_03]: And then you try coffee's new go, why did you do that?
[SPEAKER_03]: I don't understand why you did that.
[SPEAKER_03]: That coffee is dreadful.
[SPEAKER_02]: Let me ask you this though.
[SPEAKER_02]: Your source, you alluded to getting the beans.
[SPEAKER_02]: You're sourcing from Guatemala, Mexico, Brazil.
[SPEAKER_02]: Are you running into any issues with some of the trade barriers that have been set up?
[SPEAKER_02]: Is that become a problem for you yet?
[SPEAKER_03]: I think part of, I think some of that has carved out.
[SPEAKER_03]: You know, it's going to end up being more about getting the bags and getting pieces of equipment to fix the roaster or
[SPEAKER_03]: You know, that kind of stuff's going to be at the end of going to be our problem is the is the more perishable stuff like bags and like with with the wine.
[SPEAKER_03]: It's going to be corks.
[SPEAKER_03]: It's going to be glass.
[SPEAKER_02]: Oh, see.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: That's a good.
[SPEAKER_02]: That's a good point.
[SPEAKER_03]: I think somehow somehow somehow somehow with the the beans.
[SPEAKER_03]: There's there's there's going to be probably going to be a tear off on it, but not not as extreme and stringent and like I said, I we get them through a couple a whole scalars that are their importers.
[SPEAKER_03]: But having said that, coffee, it needed a, you know, we call it in, you know, in the restaurant business, a wage adjustment that's definitely going to be a cost adjustment because it's been so cheap for so long that you're definitely going to see your bags of coffee that were, you know, twelve on the bag of coffee that was fourteen dollars, you know, a year ago is not going to be pushing twenty.
[SPEAKER_02]: Why do you think I'm doing a coffee episode?
[SPEAKER_02]: I'm not joking.
[SPEAKER_02]: By the way, I'm not joking.
[SPEAKER_02]: You know me.
[SPEAKER_02]: I'm not joking.
[SPEAKER_02]: I was like, God damn, I can't keep spending this money.
[SPEAKER_02]: I'll do an episode.
[SPEAKER_02]: If you're getting up in the morning, what's your to go?
[SPEAKER_02]: I mean, what's your go to of yours?
[SPEAKER_02]: If you're just your morning party.
[SPEAKER_03]: I do the old depends.
[SPEAKER_03]: If I'm on the road, I'm doing, I'm doing it for over.
[SPEAKER_03]: So I'll, I'll, I'll probably use the, um, the, what could you help us with?
[SPEAKER_03]: For the hotel room or the, or the, the can of the, uh, clean the job.
[SPEAKER_02]: Okay.
[SPEAKER_03]: If you're the job, uh,
[SPEAKER_03]: from me on there, but if it's an espresso, I do the, I like the Queen B. Where's your, but espresso?
[SPEAKER_02]: Where do people go to, uh, to get, to get in on this action?
[SPEAKER_02]: Where, where's the club?
[SPEAKER_03]: Queen B vinyl cafe.com.
[SPEAKER_02]: Queen B vinyl cafe.
[SPEAKER_02]: I have a question for you.
[SPEAKER_02]: Last night, I go, and I see a cover band, a tribute band, as you call it.
[SPEAKER_02]: I like, I like good tribute bands, but this one's called Fan Halen.
[SPEAKER_02]: And they're good.
[SPEAKER_02]: They sound real a lot like Van Halen.
[SPEAKER_02]: But I got to ask you this.
[SPEAKER_02]: They didn't play any Sammy Van Halen.
[SPEAKER_02]: Not bothered me.
[SPEAKER_02]: How do you feel on that?
[SPEAKER_03]: I'm going to call him.
[SPEAKER_03]: We're gonna roll it and fucking crack some skulls.
[SPEAKER_02]: What the hell?
[SPEAKER_02]: Like I get it like it's a different vocal range, right Sammy?
[SPEAKER_02]: I mean this guy sounds a lot like David Lee Roth.
[SPEAKER_02]: He like from the way he talks between songs and I mean he's got it down.
[SPEAKER_02]: He's nailed the David Lee Roth.
[SPEAKER_02]: Would it be that he couldn't sing the Sammy things?
[SPEAKER_03]: Is that could it could be?
[SPEAKER_03]: Oh, you know, or just that's what they prefer, you know?
[SPEAKER_03]: I mean, there's a lot of people that really love the Brian Johnson ACTC era.
[SPEAKER_03]: It was like, that's true.
[SPEAKER_03]: Not even, not even, you know, not a question.
[SPEAKER_03]: It was a bigger era for ACTC, but I'm a bondscott guy.
[SPEAKER_02]: I believe this is still true.
[SPEAKER_02]: The biggest selling album of all time with a replacement singer is back in black.
[SPEAKER_02]: It used to be.
[SPEAKER_02]: I don't know, that could have changed.
[SPEAKER_03]: probably, yeah, probably.
[SPEAKER_02]: And I get it.
[SPEAKER_03]: Yeah, it's a totally different amount of time that might have been the case with the cover band is that they just that's just the era of Van Halen that they prefer.
[SPEAKER_03]: Maybe they just, you know, cocaine is their thing.
[SPEAKER_02]: Why?
[SPEAKER_02]: Huh.
[SPEAKER_02]: All right.
[SPEAKER_02]: Well, are there any tool?
[SPEAKER_02]: There's got to be a tool tribute band out there.
[SPEAKER_03]: Oh, yeah.
[SPEAKER_03]: I think there's a bunch.
[SPEAKER_03]: Yeah.
[SPEAKER_03]: There's one that they all sit down at the front of the stage and it's called stool.
[SPEAKER_03]: I'm just making that.
[SPEAKER_03]: No idea.
[SPEAKER_03]: I don't know.
[SPEAKER_02]: No, that's the one where they shit on the stage and it's called stool.
[SPEAKER_02]: Yeah, no, you're confusing their bands there.
[SPEAKER_02]: Well, listen, man, I am a convert.
[SPEAKER_02]: It's just, it's so good.
[SPEAKER_02]: And I recommend everybody go.
[SPEAKER_02]: Queen B vinyl.
[SPEAKER_02]: cafe.com join up get it.
[SPEAKER_02]: I'm I'm a poor over guy, but you have espresso as well, made it is making the damn how do you, hey, fine time man.
[SPEAKER_03]: Well, I had to go on the road.
[SPEAKER_03]: So I had the quickly trained, you know, Tim was right there with me learning how to do it.
[SPEAKER_03]: So the one I left Tim jumped in to kind of cover, but then he trained Chris G. He's our the caffeine manager.
[SPEAKER_03]: He's also an incredible chef, but he saw the opportunity to come down and run the cafe and be a barista.
[SPEAKER_03]: He jumped at the chance and he's picked it up like a duck to water.
[SPEAKER_03]: He's been great.
[SPEAKER_03]: So for the last eight months, it's actually been for she roasting the coffee.
[SPEAKER_03]: He's I'm going to get back in there next week because I needed some time off to get my head straight.
[SPEAKER_02]: Um, well, I'm gonna come.
[SPEAKER_02]: I, I, I, I teased this with you recently.
[SPEAKER_02]: I might, I might try to come out in the fall for harvest because I've been wanting to work harvest for at least an hour.
[SPEAKER_03]: Yeah, all my, all my, all my friends, all my friends do that.
[SPEAKER_02]: How long do you think I could last in the fields?
[SPEAKER_02]: How long do you think honestly?
[SPEAKER_02]: You know me.
[SPEAKER_02]: Thirty-two minutes.
[SPEAKER_02]: Really?
[SPEAKER_02]: Do you think I couldn't do a whole day out there?
[SPEAKER_02]: We left that man.
[SPEAKER_02]: You don't think I could do a whole one just one day in the fields.
[SPEAKER_02]: I couldn't do it.
[SPEAKER_03]: You would you would blast like maybe three hours and then go oh man, I picked me up.
[SPEAKER_03]: They just just took me for Yeah, I'll be the only guy in the field hoping I shows up.
[SPEAKER_02]: Where the fuck are these guys?
[SPEAKER_02]: Get me out of here man.
[SPEAKER_03]: I was working.
[SPEAKER_03]: I was doing my job, but like, you know, I guess I was blurring my words.
[SPEAKER_03]: They picked me up.
[SPEAKER_02]: Oh, get me Christy-Nome!
[SPEAKER_02]: Quick!
[SPEAKER_02]: I gotta get out of here.
[SPEAKER_02]: Well, you'll see, I'll prove you wrong.
[SPEAKER_02]: I could do one day in the fields.
[SPEAKER_02]: I might, you're probably get like a bowl of grapes out of me, but, you know, I'll do it.
[SPEAKER_02]: I will put myself out there.
[SPEAKER_02]: Manored James Keenan, the, it's called Cafe Poster for coffee.
[SPEAKER_02]: It's got a lot of names.
[SPEAKER_02]: This one's the opposite.
[SPEAKER_02]: But you know, Queen B vinyl cafe.com is where you go.
[SPEAKER_02]: You won't regret it.
[SPEAKER_02]: Thank you for joining us, my friend.
[SPEAKER_02]: Friends, summers just about here.
[SPEAKER_02]: That magical season when the heat index climbs to somewhere between Pedro Pascal and a speedo, and why does it feel like my spine's been slow roasted?
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[SPEAKER_02]: We're back, baby.
[SPEAKER_02]: We're back.
[SPEAKER_02]: Manor isn't the only celebrity sling in coffee these days.
[SPEAKER_02]: Cole Houser.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: Rip from Yellowstone.
[SPEAKER_02]: Also has his own Java brand.
[SPEAKER_02]: Back in twenty twenty three, he and a couple friends teamed up with a family that's been roasting beans in San Angelo, Texas for nearly three decades.
[SPEAKER_02]: And just like that, bam.
[SPEAKER_02]: Free rain, coffee was born.
[SPEAKER_02]: That's R E I N. Free rain, coffee.
[SPEAKER_02]: Let me tell you a quick story.
[SPEAKER_02]: August, two thousand three.
[SPEAKER_02]: May in my pals Curtis and Dave and my then girlfriend Amy went to see Bruce Springsteen at Dodger Stadium.
[SPEAKER_02]: The boss.
[SPEAKER_02]: Front row dead center.
[SPEAKER_02]: Not a joke.
[SPEAKER_02]: How to freakin' scrub like me, score the best seats in LA?
[SPEAKER_02]: We have my late brother Brian to thank for that.
[SPEAKER_02]: Big D came through in the clutch.
[SPEAKER_02]: Big time.
[SPEAKER_02]: God I miss him.
[SPEAKER_02]: Okay, so we're sitting there.
[SPEAKER_02]: It's still a little daylight showed us a star for forty five minutes.
[SPEAKER_02]: And we turn around and soak in the celebs studded crowd.
[SPEAKER_02]: All of them, probably wondering who the hell we were and how we leapfrogged them to the front row.
[SPEAKER_02]: Now seats next to us are empty, at least they were for a couple minutes.
[SPEAKER_02]: And then from the backstage area, outstrolls a crew with all access passes.
[SPEAKER_02]: And that unmistakable, we belong here by, you know.
[SPEAKER_02]: And leading Peck, Matthew McConaughey.
[SPEAKER_02]: Who, years later, would pop up on my podcast.
[SPEAKER_02]: All right, all right, all right.
[SPEAKER_02]: With him was his buddy, who I'm almost certain was Cole Halzer, not one hundred percent.
[SPEAKER_02]: Halzer wasn't quite a household name back then, but I'm like ninety six points seven percent sure.
[SPEAKER_02]: If it wasn't the guy who played Billy in Goodwill hunting, Goddamn.
[SPEAKER_02]: He was about as close as a guy.
[SPEAKER_02]: I was a doppelganger right there.
[SPEAKER_02]: All right, so they sit down, super friendly guys.
[SPEAKER_02]: But Kanae lands next to Amy and starts chatting her up.
[SPEAKER_02]: And she basically fell in love with him on the spot.
[SPEAKER_02]: And Curtis leaned over to me and he was pretty, he realized you're about to lose your girlfriend, right?
[SPEAKER_02]: That wasn't mad.
[SPEAKER_02]: I was jealous.
[SPEAKER_02]: I mean, I was smitten with Kanae too.
[SPEAKER_02]: He's magnetic and so tan.
[SPEAKER_02]: Anyway, we're about to go grab some beers and we asked him if they wanted anything.
[SPEAKER_02]: Seeing we weren't rocking all access passes.
[SPEAKER_02]: McConaughey offered to go backstage and get some not in a jerky way, just, you know, like not like it's showing us up, he's like, you know, and we were like, no, no, no, no, don't go to any trouble, but he insisted.
[SPEAKER_02]: I mean, this guy lit up at the chance to help people out like us.
[SPEAKER_02]: They're free.
[SPEAKER_02]: He said, like, he just discovered fire or something.
[SPEAKER_02]: And a few minutes later,
[SPEAKER_02]: He and Cole come walkin' back with a tray of beers.
[SPEAKER_02]: I'm talkin' like, twenty beers on this tray.
[SPEAKER_02]: Total legends.
[SPEAKER_02]: I know, but Kanye didn't steal my girlfriend.
[SPEAKER_02]: He had the decency to let me screw that up all on my own, which I did a few months later.
[SPEAKER_02]: Class act that guy.
[SPEAKER_02]: Oh, in Springsteen, open with the Promised Land, closed with dancing in the dark.
[SPEAKER_02]: Hell the night, one of the greatest shows I've ever been to.
[SPEAKER_02]: Go Bruce.
[SPEAKER_02]: Okay.
[SPEAKER_02]: Back to free rain coffee.
[SPEAKER_02]: It's hell a good stuff.
[SPEAKER_02]: Now, as you've probably figured out, if you've been paying attention to this episode, I lean toward light and medium roasts.
[SPEAKER_02]: So naturally, I gravitated to free reigns, homestead.
[SPEAKER_02]: That's a smooth, balanced medium roast that it's, I keep saying sweets, but that's it for me.
[SPEAKER_02]: It's a sweets bud.
[SPEAKER_02]: It's a one hundred percent arabica blend with warm chocolatey notes.
[SPEAKER_02]: It's caramel in there.
[SPEAKER_02]: There's a little whisperer lemon zest.
[SPEAKER_02]: Is this zing?
[SPEAKER_02]: And then just enough toastiness to round it out.
[SPEAKER_02]: There's also a nuttiness, mellow of a mellow nutty, it's like roasted almonds or hazelnuts, and it finishes full flavored and clean.
[SPEAKER_02]: Oh, afterburn.
[SPEAKER_02]: Drinking it makes you feel like you got your shit together.
[SPEAKER_02]: Even if you very much do not, like me.
[SPEAKER_02]: Now they have a light roast, too.
[SPEAKER_02]: It's called buck skin, bright floral, just gently sweet, like I think honey suckle.
[SPEAKER_02]: There's also a little splash of tangerine in there.
[SPEAKER_02]: Maybe a hint of stone fruit?
[SPEAKER_02]: I'm gonna pay attention while I was drinking this stuff.
[SPEAKER_02]: I wrote stuff down.
[SPEAKER_02]: It's crisp.
[SPEAKER_02]: It's lively.
[SPEAKER_02]: It's the coffee equivalent of rolling the windows down on a back road with a great playlist blastin.
[SPEAKER_02]: Definitely my jam.
[SPEAKER_02]: Now, because I'm brave and possibly trying to grow as a person, I also sampled the free reign, spurless, dark roast.
[SPEAKER_02]: Now here's the twist and I know you're gonna say you heard what I said at the top of this show about D-Cath.
[SPEAKER_02]: Spurlis is D-Cath.
[SPEAKER_02]: I know.
[SPEAKER_02]: I'm already vacillating.
[SPEAKER_02]: I haven't gotten through this whole show and I've gone against my word, but hear me out.
[SPEAKER_02]: It's actually really tasty.
[SPEAKER_02]: Rich, Roasty, there's notes of milk chocolate, toasted, malt, the little brown sugar in there.
[SPEAKER_02]: I'm very conflicted.
[SPEAKER_02]: On one hand, I need that caffeine kick like a cowboy needs his hat.
[SPEAKER_02]: On the other, this is the first D-caf that didn't make me feel like I was drinking hot brown despair.
[SPEAKER_02]: It's good.
[SPEAKER_02]: And if you don't want the caffeine, that's the one you want to go with.
[SPEAKER_02]: They got more.
[SPEAKER_02]: Free rain.
[SPEAKER_02]: You want to check it out.
[SPEAKER_02]: You go to FreeRainCoffee.com.
[SPEAKER_02]: Oh, and here's another crazy story or a crazy story.
[SPEAKER_02]: Yellowstone creator Taylor Sheridan also has a Texas-based coffee brand.
[SPEAKER_02]: It's called Bosc Ranch.
[SPEAKER_02]: And he launched it just a few months before Houser and his friends launched free reign.
[SPEAKER_02]: And here's where it gets juicy.
[SPEAKER_02]: Right after FreeRain hit the market, Sheridan sued Cole Alzer and FreeRain, claiming that the overlapping FR logo on FreeRain's packaging looked a little too much like his own overlapping BR on his packaging.
[SPEAKER_02]: You know, it looks like the kind of thing you'd burn onto a steers ass that, you know, branding.
[SPEAKER_02]: Anyway, Sheridan filed a trademark infringement lawsuit, said it was confusing the consumers and he demanded they stop using it.
[SPEAKER_02]: Not like anyone had profits and he wanted to destroy all materials with the logo.
[SPEAKER_02]: This is like real dramatic shit like Taylor Sheridan would write.
[SPEAKER_02]: Going at it.
[SPEAKER_02]: But then suddenly, just a month later, he dropped the whole thing.
[SPEAKER_02]: No public settlement, no apology, no press release, case dismissed.
[SPEAKER_02]: Oh, and with a note that legally, he can never bring it back.
[SPEAKER_02]: He can't sue them again.
[SPEAKER_02]: I don't know if this coffee clash caused tension between these guys.
[SPEAKER_02]: It's hard to say nobody's talking.
[SPEAKER_02]: I do know they're planning to spin off.
[SPEAKER_02]: of Yellowstone with Rip and lead.
[SPEAKER_02]: So somewhere in the season, he suddenly gets eaten by a mountain lion, well, don't act surprised.
[SPEAKER_02]: So that's it.
[SPEAKER_02]: Three coffees, I'm recommending.
[SPEAKER_02]: There's more, and I'm going to save them for another episode.
[SPEAKER_02]: But for right now,
[SPEAKER_02]: We're going with luck alone, we're going with Maynard's coffee, and we're going with free reign.
[SPEAKER_02]: I will be posting stuff on the Instagram at the Inbiber.
[SPEAKER_02]: I'm also at the Inbiber on Blue Sky.
[SPEAKER_02]: The podcast has its own Instagram WWD underscore podcast.
[SPEAKER_02]: And again, just go to my sub-stack and subscribe.
[SPEAKER_02]: Wea, come on, do it.
[SPEAKER_02]: That's gonna wrap it up.
[SPEAKER_02]: I'm gonna thank my old friend, Maynard, for being here.
[SPEAKER_02]: He's just swell dude, really is.
[SPEAKER_02]: And I look forward to doing this again.
[SPEAKER_02]: I'll probably do it.
[SPEAKER_02]: I don't know.
[SPEAKER_02]: Next week.
[SPEAKER_02]: See you then.