April 14, 2025 • 49 mins
It’s all the news that’s fit to sip! This episode of Talkin’ Coffee includes advice from baristas on how to brew the best cup, surprising coffee-related White Lotus tie-ins, a little bit of bad news, and some pretty controversial opinions on the best coffee cities. Oh, and we hear from listeners!
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Episode Transcript
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Speaker 1 (00:03):
All right, it's another off the cup Todd and coffee.
I couldn't wait for this, we doo. I could not
wait for this. This is like the highlight of my
every two weeks or my every month, whatever, however often
we do this, whatever occadences. My producers Lauren and Derek
are here as always, and last time made a confession
(00:26):
that apparently struck a chord.
Speaker 2 (00:28):
It was a life changing announcement.
Speaker 3 (00:31):
Yea, yeah, it was life changing for me as well.
Speaker 1 (00:34):
And I heard from a lot of friends who listened
to that and were like, we had no idea. You
didn't tell us, we had no idea, And it was
hard to hear it that way instead of from me directly.
Speaker 3 (00:51):
But yeah, I switched the gap.
Speaker 1 (00:52):
And I know that sounds preposterous to be something, to
be like, this is a big confession, but it was,
and you got it.
Speaker 3 (00:59):
You it. We did a call out after that because
I was curious.
Speaker 1 (01:03):
I was like, I cannot be the only one.
Speaker 3 (01:06):
I'm not and you're not.
Speaker 1 (01:07):
I can't wait to hear what off the couple listeners
had to say about the decaff switch.
Speaker 4 (01:12):
It's really exciting to come into our Gmail and see
several people reaching out and basically saying like.
Speaker 5 (01:20):
I'm not alone.
Speaker 3 (01:21):
Oh my God, tell me every day.
Speaker 5 (01:22):
So first we have Louise. She's from across the pond.
Speaker 4 (01:24):
She says, international listeners, national listeners, very worldwide.
Speaker 3 (01:30):
Yeah.
Speaker 2 (01:30):
I mean a lot of coffee is imported, so this
coffee response is important.
Speaker 3 (01:34):
Resonate.
Speaker 2 (01:34):
Yeah.
Speaker 4 (01:35):
So Louise says, I went through something very similar to you,
or so it seems. I was drinking coffee all day,
every day until I had heart problems in all caps.
My cardiologists said no caffeine, which further broke my heart.
Speaker 5 (01:48):
What makes it.
Speaker 4 (01:48):
Worse is that I live in Italy. Coffee is the
second religion.
Speaker 5 (01:52):
Lol.
Speaker 2 (01:53):
Yeah.
Speaker 3 (01:53):
In fact, she.
Speaker 4 (01:54):
Says, I felt like such a loser asking for a
cappuccino dicaffeinato, But amazingly, people don't look at me like
I have three heads. It seems pretty normal here and
I can get it in any bar or cafe and
it does taste the same.
Speaker 5 (02:07):
It is shocking.
Speaker 3 (02:09):
Well, hold on, because the hard problem thing is real.
Speaker 1 (02:15):
But I was still My doctor said I could have
a cup a day, and that's what I was doing.
But it's something shifted, you know, in my body that
suddenly rejected caffeine, and caffeine was turning against me. So
I'm wondering if maybe Louise always had something going on
there and just didn't know it. But I commiserate with
(02:36):
her in that revelation late in life, midlife whatever.
Speaker 3 (02:39):
It sucks.
Speaker 1 (02:40):
But the other thing is, yeah, I don't know that
I would have the courage to order a decaf in Europe,
like anywhere in Europe.
Speaker 5 (02:49):
But she's being received.
Speaker 3 (02:51):
This is very good to know.
Speaker 1 (02:53):
But like you know, I've done a lot of European travel,
spent a month in Belgium.
Speaker 3 (02:57):
Right, Okay, they have.
Speaker 4 (03:00):
Rules about coffee decaf, so we'll say, we'll say, go
to another room.
Speaker 3 (03:06):
Like a smoker section.
Speaker 1 (03:08):
That's what I imagine you'd have to do to find decaf.
Like in Italy, you don't order a cappuccino after eleven am,
Like that is a rule. It is a hard festival
and if you do it, you are a tourist, you're
a crime. Right, So like I can't imagine people not
looking down on decaf.
Speaker 5 (03:25):
But Louise is, yeah, we can travel and drink freely.
Speaker 2 (03:30):
Wow.
Speaker 3 (03:30):
Okay, we'll see if I try that out or not.
Speaker 4 (03:34):
But we have more we have Ava from Connecticut. She says,
I'm not alone. Just finished listening to your latest episode
and feel very seen. For the last few years, I've
noticed my afternoon cup of coffee.
Speaker 5 (03:45):
Maybe want to take a nap.
Speaker 4 (03:47):
Thank you for changing my perspective with the potential of
switching to DCAF.
Speaker 5 (03:50):
I haven't said it out loud yet. I'm a DC
transplant from CT. So maybe it's a new England thing.
Speaker 4 (03:56):
Oh sorry, she lives in DC, she's from Connecticut, and
it's harboring some newing.
Speaker 5 (04:00):
Glynn shame yea.
Speaker 3 (04:01):
Oh my gosh.
Speaker 1 (04:03):
Here same Yeah, fascinating Ava from DC slash Connecticut.
Speaker 3 (04:09):
We are the same.
Speaker 5 (04:10):
Yeah, that's so funny.
Speaker 3 (04:11):
Oh my gosh. Wow, I'm so glad this helped people. Yeah,
I know.
Speaker 4 (04:16):
Well we have one more Melissa, who is our friend
living in the South. She says, like you, my perimenopause
journey led me down a slippery coffee road. I had
to switch to decaf for a while due to an
uptick and anxiety and heart palpitations.
Speaker 5 (04:30):
I call decaf unletted.
Speaker 2 (04:31):
I like that.
Speaker 3 (04:32):
Oh that's cute.
Speaker 5 (04:33):
I will tell you. Once I became post mental puzzle.
I can now partake in half calf.
Speaker 4 (04:37):
Holdier's half calf is my current favorite, and a quick
ca cup brew. I admit to liking hot coffee in
the morning and ice in the afternoon.
Speaker 3 (04:45):
She wanted dad, so this might be temporary.
Speaker 5 (04:49):
Yeah, that's kind of interesting. Oh, it's so crazy, like.
Speaker 4 (04:53):
Perimenopause, which I honestly feel like just was dumped on
my lap.
Speaker 3 (04:57):
Yep, this one day. One day you'll notice.
Speaker 4 (05:00):
Crazy like how much it affects. It's kind of like
after having kids. I realized, like I went to the
dentist and I was like, my teeth really hurt.
Speaker 5 (05:08):
And They're like, did you have kids recently? And I
was like yes, and they like, yeah, that's tattoo.
Speaker 4 (05:13):
And I was like, that is fuck completely insane, Like
are my teeth falling out?
Speaker 3 (05:18):
I remember after pregnancy. That's so funny.
Speaker 1 (05:20):
After pregnancy, you know, I wear very high heels for
work and for fun, which is what I do, and
I you know, modulated during pregnancy to like wedges and
like kitten heels. Okay, right, but then when I had
my son, something happened.
Speaker 3 (05:39):
With my achilles. I could not go back to adventures.
Speaker 1 (05:42):
I could go back to like three and four inches,
but five inches are like they my achilles no longer
supports that.
Speaker 3 (05:49):
It's so wild.
Speaker 2 (05:50):
Yeah, would you just like fall over? It just hurt. No, no,
it just hurts.
Speaker 3 (05:54):
My foot does not stretch up that high anymore.
Speaker 5 (05:57):
That is wild.
Speaker 4 (05:58):
You know.
Speaker 3 (05:59):
I'm a dancer, like.
Speaker 1 (05:59):
That's dance didn't affect it, but my kid did. That's
so crazy.
Speaker 2 (06:06):
It's awesome. But it sounds like there's light at the
end of the tunnel here.
Speaker 1 (06:09):
Maybe maybe maybe there's caffeine at the end of the tunnel. Yeah, well,
that's great to hear. And Melissa, thank you so much
and everyone for writing in. And if you want to
weigh in more on this or any coffee related topics,
please do.
Speaker 3 (06:24):
We're off the coup.
Speaker 5 (06:26):
At gmail dot com dot com questions. I'll leave it
for the end of the coffee news question. Come back
to that.
Speaker 4 (06:33):
And I wanted to add that I saw friends recently
and I did not bring up coffee news talking coffee.
Excuse me, yes, And my friend was just saying that
she went to a doctor recently having like heart palpitations,
and so he was like, you need to bring down
your coffee caffeine intake. And she also he was like,
don't measure it by cups. Tell me like how many ounces,
(06:54):
And she was saying she was drinking thirty two ounces
a little caffeine per day.
Speaker 5 (06:58):
She's like, so admittedly a lot of coffee.
Speaker 3 (07:00):
Oh my god.
Speaker 4 (07:00):
She brought that down by half, and she's working on
bringing it down to like just one eight ounce cup
of coffee.
Speaker 5 (07:07):
And so she does drink decaf now.
Speaker 4 (07:09):
But as a plus, she said that it has completely
affected her anxiety.
Speaker 5 (07:14):
It's a positive way.
Speaker 4 (07:15):
Yeah, Like cutting out the caffeine has made her not
spiral like getting into like spiral anxiety. She talked about
catastrophizing and I was like, oh, that's so fascinating.
Speaker 1 (07:26):
I couldn't really do that because I don't I don't know.
It's been a bit since I've had a catastrophizing spiraling session,
and it was before I quit caffeine, So I don't
really know, but I love hearing that that's an added benefit.
Speaker 3 (07:42):
Maybe that's saving some of those off.
Speaker 5 (07:44):
Yeah.
Speaker 1 (07:45):
Wow, okay, well this is all great to know. Was
that your adendum or you have an addendum?
Speaker 5 (07:49):
No, that's my addendum. It's the end of mine, is it.
I love it?
Speaker 2 (07:52):
Very exciting.
Speaker 3 (07:53):
We're changing the world.
Speaker 4 (07:54):
You guys onon talking coffee at a time.
Speaker 2 (07:56):
That's right, Well, do you have some more use for us?
Speaker 3 (07:59):
I've seen it. News, I have some news.
Speaker 2 (08:01):
Okay, we're gonna start with you've got a whole stack
of paper here.
Speaker 3 (08:05):
Paper, I have news. I have news.
Speaker 1 (08:07):
Of course, I'm gonna start with, did you guys watch
White Lotus?
Speaker 2 (08:11):
Yes?
Speaker 5 (08:11):
I have not finished it.
Speaker 1 (08:12):
Okay, we won't say okay, yes I didn't watch it
because I don't don't I don't watch a ton.
Speaker 3 (08:17):
Of scripted television.
Speaker 1 (08:18):
But but you know I heard things about the finale,
is all I'll say.
Speaker 3 (08:23):
Okay, we're not gonna do spoilers here.
Speaker 1 (08:25):
Yeah, well, how do we do this without doing spoilers?
Speaker 3 (08:27):
Because this is very much a spoiler.
Speaker 5 (08:29):
You can do it. It's okay, it's okay.
Speaker 2 (08:31):
I'm sure it's not. I mean, if it's about coffee,
it can't be anything.
Speaker 1 (08:34):
It's about coffee, and it's I think it's a spill.
Speaker 5 (08:37):
It's okay, it's okay.
Speaker 4 (08:38):
I'm a big wimp when it comes to show. So actually,
like knowing a little bit about the finale.
Speaker 1 (08:43):
Okay, listeners, there's some spoilers happening here.
Speaker 2 (08:47):
Watch the finale and then come back to this episode
or whatever.
Speaker 3 (08:49):
Yeah, okay, so Derek, you saw it.
Speaker 1 (08:51):
I did, yes, So if I if I mentioned to
you Pina colada, uh huh that makes sense.
Speaker 2 (08:57):
Yeah, that plays a big role in the in the finale.
Speaker 1 (09:02):
Yeah, unsuccessful, right, it doesn't actually happen.
Speaker 2 (09:05):
It's that you could say, it is interrupted.
Speaker 3 (09:08):
It's interrupted.
Speaker 1 (09:08):
Yeah, he's gonna do it. Yeah, okay, he's going to
poison some peanut pilatus. Oh, we're not going to tell
you who. Okay, we're not going to tell you who
the intended victims were. But one of the main characters
was going to poison some pinuclatas.
Speaker 2 (09:21):
Oh my god.
Speaker 1 (09:22):
Right, but it didn't actually okay, And in the death
of these people, right okay, so as they do, coffee
Mate decided.
Speaker 3 (09:30):
To chump on this.
Speaker 1 (09:36):
There is of course a coffee Mate Pina Colada coffee creamer.
Speaker 4 (09:40):
Gross start, that's a mistake.
Speaker 3 (09:46):
Or pineapple.
Speaker 1 (09:48):
People don't like it places that it's not supposed to
be with.
Speaker 5 (09:51):
No, like pineapple is the most strong of the fruits.
Speaker 1 (09:54):
I would say, correct, And I love pineapple, but I
don't want it anywhere or anything.
Speaker 2 (09:59):
I you love a Hawaiian pizza slice, though, and nice.
Speaker 6 (10:02):
I agree.
Speaker 4 (10:03):
I agree the salty sweet works, but against sweet lactat is.
Speaker 3 (10:07):
That is weird.
Speaker 1 (10:08):
Although you know what I'm thinking, it's been a while
since I ate this, but there was a time I
was eating these little cups of cottage cheese with pineapples
in them.
Speaker 5 (10:15):
Oh that's true. I did eat that too.
Speaker 2 (10:20):
So all right, coffee met Well, what do you got?
Speaker 1 (10:22):
They posted on on some social oh Instagram, a picture
of the white Lotus HBO original coffee mate Pina Colada,
with the comment, well, this is awkward.
Speaker 4 (10:36):
Did they have to go and like get licensing agreements.
Speaker 3 (10:39):
With them like HBO was on the label?
Speaker 4 (10:42):
Yeah, oh so they did this prior, Like that's this
was going to be a hawk. It was.
Speaker 5 (10:46):
Really that's crazy.
Speaker 1 (10:48):
The brand tie ins for these movies and shows these days,
like Barbie Wicked, like the Big Ones.
Speaker 3 (10:55):
They're so crazy.
Speaker 1 (10:56):
Now, you know, I just took my kids to the
Minecraft movie, right, and not surprisingly there's like a Minecraft
happy meal on a Minecraft. I get that, it's usual
for kids movies.
Speaker 3 (11:06):
What grown up is it? Influenced to buy a product
by a TV show or a movie up?
Speaker 5 (11:13):
So weird, it's really weird.
Speaker 2 (11:15):
Be the best tie in at the White Lotus this
season was Duke. Of course, let's do well the university.
Because he's wearing his Duke shirt, he's like contemplating suicide.
And so Duke opponents, yeah, well love that memes. Yeah,
I think I think Duke fans are not happy with that.
Speaker 1 (11:33):
Here's what I heard about the first season. One of
the guys is a Cornelian and apparently it was not
a great guy. Okay, and so I guess we're happy
to have that heat off of them.
Speaker 2 (11:42):
There we go, my alma, Well, that was.
Speaker 4 (11:44):
The funny joke always in the office.
Speaker 3 (11:49):
Andy, I know, and his character was a little do
closed up.
Speaker 6 (11:55):
Your nose?
Speaker 1 (11:56):
Yeah, I mean yeah, I dated acapella guy.
Speaker 5 (12:01):
Yeah.
Speaker 1 (12:03):
No, all the stereotypes of about Cornell are true, including
luted ones.
Speaker 3 (12:20):
Onto more news, talking coffee.
Speaker 1 (12:24):
Apparently there's a simple trick to make your coffee taste
way better.
Speaker 3 (12:28):
And this really only impacts if you like, do pour
over coffee?
Speaker 2 (12:32):
Okay, that's what I do.
Speaker 3 (12:34):
Of course you do, yes.
Speaker 1 (12:37):
Okay, because this talking coffee is going to center a
lot around the process of coffee and coffee making.
Speaker 2 (12:42):
Ok I'm excited.
Speaker 1 (12:43):
So apparently pouring over coffee so hot water over grounds. Right,
if you raise the height of the pour over, it's
a better It results in a better cup of coffee.
Speaker 3 (13:00):
Let me, let me explain.
Speaker 1 (13:02):
There's a new study from the University of Pennsylvania.
Speaker 3 (13:05):
All these colleges now are studying coffee.
Speaker 4 (13:07):
Right.
Speaker 1 (13:08):
It is by carefully manipulating the height and flow of
water and pour over coffee drinkers can coax out stronger,
richer brew while even using fewer beans. What we recommend
is making the poor height as high as possible while
still maintaining a lemon or flow.
Speaker 3 (13:26):
Got that.
Speaker 5 (13:26):
What does that mean?
Speaker 2 (13:27):
I don't know.
Speaker 3 (13:27):
I don't know.
Speaker 1 (13:28):
Okay, where the jet doesn't break up when it impacts
the coffee grinds, So maybe a continual flow. And then
they go on to say there are products for this,
and like just a regular tea kettle.
Speaker 3 (13:42):
No, you want the goose.
Speaker 1 (13:46):
Very exciting, you know, with the very long spout so
that you can make this poor.
Speaker 2 (13:51):
Yeah. Wait, so first of all, I have a question,
So does the distance will not have answers? Is the
distance that matters here the distance from the hot water
to the coffee grounds or is it from the filter
to the mug? You know, like like, doesn't the thing?
Is it water? I think the water needs to be tall.
Speaker 3 (14:09):
Okay, here's the science of a perfect pore.
Speaker 1 (14:12):
Steady began with an unusual challenge, how to look inside
a cup of coffee without being blinded by its darkness.
Speaker 3 (14:17):
That's a little dramatic, you guys. Relax.
Speaker 1 (14:20):
So researchers swapped out the opaque coffee grounds for transparent
silica gel particles. These were placed inside a glass funnel,
lit by a laser sheet, and recorded with a high
speed camera.
Speaker 3 (14:30):
Oh my god, my god, kick, here are the common
cold but this is this is happening. The visuals revealed
something unexpected.
Speaker 1 (14:38):
When hot water was poured from a sufficient height and
in a steady, unbroken stream, it bored into the bed
of particles, setting off a kind of mini landslide. Particles
on the sides collapsed and tumbled down into the center,
in what researchers dubbed an avalanche effect. More mixing means
more contact between the water and the grounds, and more
(14:59):
comp tact means more flavor is extract Hmm.
Speaker 5 (15:02):
Okay, Derek, you should totally do a taste test.
Speaker 2 (15:05):
I should well so. I the way I do poor
of a coffee. I actually have this kind of contraption
that I pour water into and then it does have
like a little spout that it's like a like a goose. Say, yeah,
so it does have that, but it is a very
fixed it's not a very high it's maybe I don't know,
a couple few inches above above the grounds, so.
Speaker 5 (15:27):
It's it's trapped in there.
Speaker 3 (15:28):
I don't think that's ideal.
Speaker 2 (15:30):
That's not ideal. I need to like elongate it somehow. Yeah,
but it's nice because the nice thing about using a
machine like this is it gets the temperature exactly the
same every day. It's it's it's all kind of consistent.
I can just like pour water in and I don't
have to like but.
Speaker 1 (15:43):
All of those things are important. Yeah, those are important
things too. We're going to get to a story about
some of that as well.
Speaker 3 (15:49):
But I don't know.
Speaker 1 (15:51):
This is very science y, Yeah, very sciency. Okay, would
you guys go to an automated coffee drive through?
Speaker 5 (16:04):
Maybe no humans? If I was, if it was the
only game in town.
Speaker 2 (16:09):
Not your first choice, yeah, aerimated, this is like a
shop that doesn't have.
Speaker 3 (16:13):
People working here, It's a drive through with no people. Okay,
I mean, listen, you're going to Japan.
Speaker 1 (16:18):
Yeah, this is a place where you can go into
people list seven elevens.
Speaker 2 (16:23):
That was interesting. No, I heard of it, and I
know my friend also just went to somewhere in Europe
where they have like sausage that you can get out
of vending machines.
Speaker 3 (16:30):
And well yeah, I mean there's vending machines all over Japantu.
Speaker 1 (16:32):
But like this isn't no No, and like in Japan,
they're they're actual stores that are like Honor Code. I
mean there's cameras everywhere, but there's like Honor Code, and
it's like you wring yourself.
Speaker 3 (16:42):
Up and you and you leave.
Speaker 1 (16:42):
Okay, this isn't Milwaukee and it's an automated drive through
coffee shop planned for Milwaukee's South Side.
Speaker 3 (16:49):
It's the third location of a.
Speaker 1 (16:52):
Local tech startup called Octane Coffee. And it's like a kiosk,
which would operate without on site employees, and you drive
up I think you order, you pre order from a
mobile phone app.
Speaker 3 (17:09):
Yeah.
Speaker 1 (17:09):
The kiosks or prefab buildings with no humans inside. Customers
order remotely using Octane Coffee's app. The system uses GPS
to calculate the customer's location, their drive time to the kiosk,
and how long.
Speaker 3 (17:22):
Their order will take to prepare.
Speaker 1 (17:24):
When the customer arrives, they can scan the app's QR
code at the kiosk window and it opens to provide
the just in time order. The business replaces Brista's. I mean,
AI is going to replace everything. Yeah, none of us
are gonna have jobs, none of us.
Speaker 4 (17:40):
Although I have to say, I'm working on a true
crime show and we tried to use AI voices for
some of the characters that we don't have access to. Yeah,
and it did not work. How it ended up hiring actors.
It just didn't sound right or it sounded robotic. Yeah,
it did not sound human. So it's not quite there.
Speaker 3 (17:58):
It's not there.
Speaker 5 (18:00):
Back, they'll work on it harder.
Speaker 2 (18:01):
I should have asked it to make you a cup
of coffee. Maybe it could.
Speaker 3 (18:04):
Yeah, I don't know. This is a little creepy.
Speaker 5 (18:07):
Yeah, well, all the tracking is creepy.
Speaker 1 (18:10):
Yeah.
Speaker 4 (18:11):
I don't need this random, humanless thing to know.
Speaker 5 (18:15):
Where I am. I don't know. More interaction is better
than yeah, And you know, part.
Speaker 3 (18:21):
Of the ritual of coffee.
Speaker 1 (18:24):
Going to get a cup of coffee, Yeah, is interacting
and you know, smelling the coffee inside and for me anyway.
Speaker 4 (18:31):
Feels very sad and like, I know, we have historically
made fun of the crazy names that the Starbucks people
put on when they hear you.
Speaker 5 (18:38):
But like, now that's just a hard, nice cut exactly.
Speaker 3 (18:42):
Yeah, yeah, I don't think I'm into it.
Speaker 1 (18:43):
No, Okay, speaking of baristas, ten coffee habits that annoy
baristas the most.
Speaker 3 (18:50):
And this is so that you.
Speaker 1 (18:52):
Can if you want to make a great cup at home,
this is what baristas will tell you.
Speaker 3 (18:56):
These are like the mistakes. Okay, this is this is.
Speaker 1 (19:00):
Good for you, Derek, because you're very involved in making
coffee and I grind my beans and everything.
Speaker 3 (19:05):
Yeah, you have a hand grinder, we learned. Yes, it
does not cost five hundred dollars.
Speaker 2 (19:10):
I'm saving up for that one.
Speaker 3 (19:11):
Yeah, okay.
Speaker 1 (19:12):
The first the first complaint is winging your coffee measurements.
Speaker 3 (19:18):
That appears to be very important.
Speaker 1 (19:20):
Okay, that's not good for me because I like wing baking,
which is like ridiculous.
Speaker 2 (19:24):
You know, I'm in the clear so far because I
have I use a scale every every time, and I
literally I put my grinder on the scale. I turned
the scale on and then I put the beans in
until it gets to like twenty grams yep, yeah, and
then I'm good to go.
Speaker 1 (19:39):
Okay, So, well, so you're you're ahead of the game there, Yeah,
ignoring the importance of grind quality, you're there too, Okay.
Speaker 5 (19:46):
Yeah, already you could be a Barisa.
Speaker 2 (19:48):
Well wait, the grind quality, meaning like cheap.
Speaker 1 (19:51):
Blade grinders aren't the answer here. Instead, invest in a
berg grinder that a REISA approved.
Speaker 2 (19:58):
You have just a ragging here.
Speaker 3 (20:00):
You are so on it.
Speaker 1 (20:02):
That's designed to deliver a more uniform grind size throughout
the batch for better tasting cup.
Speaker 2 (20:08):
When you come to coffee later in life, you just
only want that. You want to jump in with the best,
and that's what I did. So I'm like going on
YouTube videos like, that's funny.
Speaker 5 (20:16):
You didn't experience all this shitty coffee.
Speaker 3 (20:19):
Yes, shitty cups of coffee, so many nothing cups.
Speaker 5 (20:23):
I mean, I guess you've you've you know, you've had some. Yeah,
it's not great coffee.
Speaker 3 (20:28):
But you're not making them.
Speaker 2 (20:29):
I'm not making It's amazing.
Speaker 1 (20:30):
You'll have a shitty cup of coffee, but it won't
be your fault. Yes, Okay, here's another one storing your
coffee in the bag it comes in.
Speaker 2 (20:38):
I also, can I put my coffee in a in
a can that has no light that comes in and
also it has a little like air it like I like,
and like there's no errands.
Speaker 3 (20:50):
You're a science genius.
Speaker 5 (20:51):
Yeah, that's good.
Speaker 1 (20:52):
Apparently storing coffee beans in their original bag after opening
can lead to stale, flavorless coffee. Once exposed to oxygen,
the clock starts ticking and beans begin to lose their freshness.
So instead, well worth investing in an air tight, vacuum
sealed coffee canister.
Speaker 3 (21:08):
And there are electric versions.
Speaker 2 (21:09):
What what mine is very simple. It's just a simple
canister with a little like pump. I don't think. I
don't know that it really gets like all of the
air out. Yeah, I'm sure it gets some of the
air because you essentially press it down, ye, like.
Speaker 3 (21:21):
Better than the bag.
Speaker 6 (21:21):
Yeah.
Speaker 3 (21:22):
What I did?
Speaker 4 (21:23):
I have purchased like one of these online, one of
those things where you cannot tell the size of it
or I did not pay much enough and it arrived
and it was like this. It was it was like
the size of a basketball, the width of it.
Speaker 2 (21:34):
Oh my god.
Speaker 3 (21:34):
Yeah, whatever it was exactly.
Speaker 4 (21:38):
So I'm not using it for coffee because I like
my bags. Three bags will fit here, So I actually
use it for brown sugar, okay, and that really helps
because I squeeze all the air out and is forsh
But then I got a smaller one, but we've since
lost a little extra top that seezes that all the air.
Speaker 5 (21:57):
So it's just looking like a nice little white canister.
Speaker 3 (22:00):
My brown sugar canister is elite.
Speaker 1 (22:03):
Okay, ready, it has a top, but in the top
there's another top, and inside that little compartment is a
terra cottack.
Speaker 5 (22:12):
What's her name? This the Italian American Food Network.
Speaker 3 (22:17):
Star Lydia Bastianic.
Speaker 5 (22:19):
She's like Giada, Giada she had.
Speaker 3 (22:25):
I was like, what is that? That is what it?
Speaker 1 (22:27):
Okay, So it comes with a little I think I
got it from like container store.
Speaker 5 (22:31):
Yeah, yeah, a.
Speaker 1 (22:32):
Little terracotta disc. You soak the terracotta disc in like
hot water, boiling water for like fifteen minutes, and then
you put it in this thing for like six months sugar.
Speaker 3 (22:46):
Yeah, but it doesn't get the sugar.
Speaker 1 (22:47):
Wet because the there's like a holder for the terracotta
disc inside the lid that like.
Speaker 3 (22:53):
It won't drip.
Speaker 4 (22:54):
Yeah, I'm gonna get into this and do you also
decant your sugar?
Speaker 1 (22:58):
So you just pour in this can of star and
then the terra cotta you do like every six months.
Speaker 3 (23:03):
And my brown sugar has never been.
Speaker 5 (23:04):
Something like wow, talking brown sugar.
Speaker 3 (23:06):
Guys talk and brown sugar.
Speaker 2 (23:08):
And not have a much less fancy way of doing
a brown sugar compared to my coffee routine, which is
I just put like pieces of bread in my brown sugar. Yeah,
it's a very strange.
Speaker 4 (23:19):
It's funny this is such a universal issue that also
have figured out a way around it.
Speaker 1 (23:24):
Well, nothing's worse. Let me take that back. There's a
lot of things worse. But it really sucks when you
get into your brown sugar and it's like hard as
a rock.
Speaker 2 (23:32):
You can't you can't even put the cup in.
Speaker 1 (23:33):
You can't put anything, and you end up having to
chisel out of I have.
Speaker 5 (23:37):
Googled how to recescitate.
Speaker 3 (23:39):
Oh, is there a way?
Speaker 4 (23:40):
There's something with the microwave. I actually can't remember. I
think they're putting in.
Speaker 3 (23:44):
Steaming it maybe, yeah, or putting in like a steam shower. Okay,
another thing you're just consuming really fast.
Speaker 2 (23:51):
You could just consume the sugar really fast.
Speaker 1 (23:53):
Another thing not to do at home is under frothing
or burning milk.
Speaker 5 (24:00):
Underfrothing.
Speaker 1 (24:01):
Yeah, and I used to have a very fancy like
milk frother or steamer or whatever.
Speaker 3 (24:05):
I could never get it right. Yeah, I could never make.
Speaker 4 (24:07):
It is very tricky. I remember working at a restaurant.
It was like the thing that I spent like the
most time on the trick is cold milk.
Speaker 5 (24:13):
You need cold milk croth.
Speaker 4 (24:15):
Well, and if it's old, you should just like like
if you left it out, put it back to the fridge.
Speaker 5 (24:19):
That should revive it a little bit.
Speaker 3 (24:21):
Interesting.
Speaker 5 (24:21):
But also I have noticed so I got like.
Speaker 4 (24:23):
A hand frother, yeah, like a wand yeah, and you
really need enough milk, Like I don't want all that milk,
but I need to waste some milk to get the hype.
Speaker 3 (24:31):
Oh see that's wasteful and annoying.
Speaker 5 (24:33):
No, I don't like that either.
Speaker 3 (24:34):
This one we already know. Microwaving coffee to warm it up.
Don't do that. Yeah, we know that using a stovetop
tea kettle for pour over. This is like again reaffirming
like you need the goose neck.
Speaker 2 (24:44):
Okay, wait, but is it just because of it gets
too hot, or is it?
Speaker 1 (24:49):
This says pour over coffee is popular at home method
because it requires minimal equipment. If you really want to
master this technique, though, investing in the right tools is important.
According to SO and so, smooth pouring and temperature control
are the keys to excellent pour over coffee, two things
that are hard to achieve with a regular stovetop kettle.
Speaker 2 (25:06):
Yeah, that makes sense.
Speaker 3 (25:07):
So the goose.
Speaker 1 (25:08):
Snack and they're pointing to an electric model that I imagine
has a temperature gauge on. It allows you to select
a precise temperature and achieve a consistent poor when saturating grounds.
Speaker 2 (25:19):
Perfect.
Speaker 3 (25:20):
Yeah, there's so much. There's so much to.
Speaker 5 (25:24):
Know, so many takeaways.
Speaker 2 (25:26):
I do feel kind of funny using this machine for
poor of a coffee because purver coffee is like the
simplest kind of water coffee. But like I'm doing, so,
I have to make it complicated by using like a
machine to do it.
Speaker 4 (25:36):
Yeah, it does take the most Like you do have
to stand you know, you got a way, Yeah.
Speaker 2 (25:42):
It takes all that out.
Speaker 3 (25:42):
Yeah, you don't do using low quality water. Okay, so
we're getting and now we're getting into like special water.
Speaker 5 (25:49):
I don't even know where to get coffee.
Speaker 1 (25:51):
Serious cafes make big investments in water filtration and treatment
so that their water is consistently high quality. They're suggesting
carbon filters for your water.
Speaker 2 (25:59):
I don't do that.
Speaker 3 (26:00):
Well, that's insane, that is insane.
Speaker 5 (26:02):
I mean I do have a brit of I guess
me too, But like.
Speaker 3 (26:04):
That, I'm not using filtered water for my coffee. That's crazy.
Speaker 1 (26:08):
Not cleaning your coffee and espresso machines. I'm sure, Derek,
you've never not cleaned.
Speaker 2 (26:13):
Well, you know, that's interesting because what I typically do
is there's not really much that gets like dirty or
you're just using it because it's just it just pours
water out. So it's just the little there's like a
little cup that holds the filter, and I just rinse
it out every time. Yeah, and that's kind of basically
what I do.
Speaker 5 (26:30):
I think you're grinding though. The Do you clean every.
Speaker 2 (26:34):
Day every time? I like brush it, I like brush
it clean, but clean?
Speaker 5 (26:40):
Do you have a teeny tiny brush?
Speaker 2 (26:41):
It's all part of the ritual.
Speaker 4 (26:43):
I got it.
Speaker 3 (26:43):
I got it. I've got equipment for things too. I
like equipment.
Speaker 2 (26:46):
Wow, But I haven't. I honestly haven't like taken it
apart and like, yeah, really.
Speaker 5 (26:52):
The oils and the coffee beans.
Speaker 2 (26:53):
Right, that's probably true.
Speaker 5 (26:57):
I don't know anything about.
Speaker 2 (26:58):
Yeah, I got a guy step of my game.
Speaker 1 (27:00):
I think it's safe to say, Derek, you're you're you're
doing pretty well when it comes to making the right
kind of cup of coffee at home.
Speaker 2 (27:08):
I hope.
Speaker 3 (27:08):
So you checked a lot of those boxes without even knowing. Yeah,
because that's what's supposed to be done. Okay, I have
some bad news. Oh no, there's always a little bad news.
Speaker 2 (27:17):
Yeah.
Speaker 1 (27:17):
And notice how I've I'm completely ignoring tariffs. Okay, we're
not going to take about it.
Speaker 4 (27:22):
We don't know what's going to happen, so we're not
perfectly on I just left CNN.
Speaker 1 (27:25):
It's all we're doing. I'm not doing that here. But
obviously that's the major story.
Speaker 2 (27:29):
Yeah.
Speaker 1 (27:29):
And with coffee, Yeah, the major story, but we're gonna
ignore it. Yeah, journalism. But I do have some bad news.
Coffee capsules, k cup okay, an espresso pod right.
Speaker 3 (27:41):
Okay, very bad, very bad. They're very bad on multiple levels.
Speaker 5 (27:45):
The environment, Yeah, that's one.
Speaker 1 (27:47):
Yeah, because it's just I always to know this, but
the capsule is old nineteen seventy six.
Speaker 4 (27:56):
Whoa, and that was it was a mended for a coffee.
Speaker 1 (28:00):
Yeah, this is an espresso system was introduced in nineteen
seventy six.
Speaker 3 (28:05):
That's what I have.
Speaker 1 (28:05):
I have an espresso at home. Yeah, and my husband
has a cure eg. He does Duncan Ca cups and
I do espresso separate.
Speaker 5 (28:13):
I love that.
Speaker 3 (28:14):
Oh we do. Oh yeahs yes, we do listeners.
Speaker 2 (28:18):
No.
Speaker 1 (28:18):
My Mati of Honor got me then espresso machine for
my wedding and it is great.
Speaker 3 (28:22):
It is great. Well, but I might have to stop
using it.
Speaker 5 (28:25):
Huh, tell us more.
Speaker 6 (28:26):
One.
Speaker 3 (28:26):
It's not budget friendly.
Speaker 1 (28:28):
I know that about an espresso, and espresso is more
expensive than like your Duncan.
Speaker 3 (28:32):
Ca cups or whatever.
Speaker 1 (28:35):
Each capsule holds just five grams of coffee. If you
do the math, it costs three to four times more than.
Speaker 3 (28:41):
The specialty coffee cup.
Speaker 6 (28:43):
Whoa.
Speaker 1 (28:44):
Really yeah, yeah, so you know that's not great. I
don't love that in this economy now, yes, okay, no,
as you mentioned, Lauren, they're little pods of unrecycled waste.
Speaker 4 (28:58):
Yeah, although an espresso you can request a you return them.
Speaker 1 (29:02):
Yeah, and I do turn you come back to an
espressout nice, but they're aluminum. They you know, not everyone
does that and totally not everyone's as.
Speaker 3 (29:11):
Good as I am.
Speaker 1 (29:12):
No, no, but like I can see that being a
very it's a process.
Speaker 4 (29:16):
I actually we we very briefly had an espresso. I
think it was my parents, and then I don't know
what happened to it, but I did request six. I
was so upset about this thing, and it never happened.
I can't remember why. I think I had to take
it to the Like it couldn't just be.
Speaker 3 (29:32):
Taking to send you a bag and you supposed to
just be able to mail it. Did you have to
take it somewhere?
Speaker 4 (29:36):
I would have had to take it to the post office,
which was hard past from.
Speaker 2 (29:41):
Okayposing of batteries, it's like very difficult.
Speaker 4 (29:45):
Oh my god, where do we put the battery? Don't know.
For a long this time, I just had old batteries
sitting on a shelf because I was like, I don't.
Speaker 5 (29:53):
And then finally I was like.
Speaker 1 (29:55):
Yeah, someone else, this is the heart as part of
the capsule.
Speaker 3 (30:01):
Bad news. They're not good for your health.
Speaker 5 (30:03):
Oh really?
Speaker 1 (30:05):
Yeah, so plastic pods like your K cup, your cured cups,
microplastic microplastics and those are tied to inflammations around the body. Like,
that's not good. But the aluminum ones are bad too.
They can sneak your way into your cup. And who
wants aluminum?
Speaker 5 (30:23):
That's like good?
Speaker 3 (30:24):
Breast cancer, increased chances, Alzheimer.
Speaker 5 (30:30):
All the terrible things.
Speaker 3 (30:31):
Yes, my husband. I read this to my husband and
he's like, you know who wrote that?
Speaker 1 (30:34):
Some environmentalists who wants like like, you know, he's trying
to scare you.
Speaker 3 (30:39):
But I believe some of this. I mean, for sure,
who thinks aluminium and plastic is good for you?
Speaker 1 (30:44):
And if it's seeping into your coffee because it's heated
right by your right machine.
Speaker 4 (30:50):
They tell you can't put all the plastic in the microwave.
So is similar. Let me just share some follow up
terrible news. I listened to this podcast about people getting
cancer so much younger.
Speaker 3 (31:02):
Why did you do that?
Speaker 4 (31:03):
I know, I'm sorry. Well my neighbors said it and
he has cancer, and so I was listening for him.
But oh man, but the what they're finding is besides
breast cancer, it's the digestive track that's being hit. So
and it said specifically, if you were born after a
certain year, which we all were. We have all that
(31:24):
process shit, oh my god, like the red dye forty
or whatever, microplastics and the the stuff.
Speaker 5 (31:32):
Yeah, yeah, totally. So I wouldn't live your life.
Speaker 3 (31:36):
People live your life.
Speaker 1 (31:37):
We're all screwed, and in two minutes someone's gonna say, no, no,
we were wrong.
Speaker 3 (31:42):
That doesn't cause cancer. That actually helps prevent cancer.
Speaker 2 (31:44):
Yeah, like kickups for all.
Speaker 1 (31:46):
It's ever changing, especially with coffee everything, because now I'm
so invested in the news of coffee. I see this
like one month it's coffee can increase your lifespan, and
then the next month it's coffee leads to early premature death.
Speaker 3 (32:01):
I mean it's insane.
Speaker 4 (32:02):
Well that's also like the kind of annoying cycle of
academic study.
Speaker 3 (32:06):
Yes, and nutrition news like a nutrition sign.
Speaker 1 (32:09):
Yeah, we don't know everything, but we'll come out and
tell you we've it's definitive and scare you.
Speaker 6 (32:14):
Yeah.
Speaker 1 (32:26):
Okay, the last news item is fun oh gidding Yay.
Speaker 5 (32:31):
Ending on a high.
Speaker 1 (32:32):
Note, food and Wine came out with the top ten
coffee cities in America.
Speaker 5 (32:37):
Okay, should we guess?
Speaker 3 (32:38):
Yeah, that was my plan. Yeah, I was going to
have everybody guests.
Speaker 1 (32:42):
So there's ten, and I can let you know where
on the list to name cities.
Speaker 2 (32:47):
So the first time that comes to mind is Seattle
for sure.
Speaker 5 (32:50):
Okay, I agree with Derek.
Speaker 3 (32:51):
Seattle is obviously on this list, but I got to
tell you it's number three. Okay, okay, number three.
Speaker 1 (32:57):
There are a couple of controversies on this list, at
least from where.
Speaker 2 (32:59):
I say, right, But some editorial judgements were made in
this list.
Speaker 1 (33:03):
Yeah, and there's some explanation of it, but some of
it is not satisfactory.
Speaker 3 (33:06):
Yeah, okay, So we've got Seattle, that's number three.
Speaker 1 (33:09):
San Francisco, correct, San Francisco is, I believe number.
Speaker 3 (33:16):
Six, Okay.
Speaker 1 (33:17):
New York obviously, yeah, and that I don't love. New
York is number two?
Speaker 5 (33:24):
Whoa in Seattle?
Speaker 3 (33:26):
Yeah? And here's like, New York makes the list because
New York has everything. Yeah, here's everything. It just has everything.
Speaker 1 (33:33):
Yeah, But I don't think of New York, and I
lived here a long time as a place where you
like duck into your favorite local mom and pop coffee.
Maybe in Brooklyn, but like in Manhattan where I lived
mostly it was like big boxy chain coffee. Because we
have everything here in New York. Yeah, so I don't
know that like it should.
Speaker 3 (33:52):
Be at number two.
Speaker 4 (33:54):
Yeah, I think top five, you think top five. And
it's also like the culture like the Friends Friends Central.
Speaker 3 (34:01):
Friends are for coffee.
Speaker 5 (34:03):
For trying to convince everybody that this is where you
get your coffee.
Speaker 3 (34:06):
You're right, you're right. Yeah.
Speaker 2 (34:08):
I agree though that like places like Brooklyn are going
to have more of the type of.
Speaker 5 (34:12):
Right of I have coffee that I could walk to.
Speaker 3 (34:15):
Yeah, yeah, you're right, you're right, you're right. I forget
the other.
Speaker 1 (34:24):
I know, I know, but yeah, you're right. In that context,
it makes sense and it says here. I think it
does mention some coffee shops. The Big Apples home to
some of the best specialty cafes in the country. Coffee
Project New York has seven locations in Manhattan, Brooklyn, and
Queens Denmark. Darling La Cabra has opened two shops in Manhattan,
(34:45):
A Roast Tree in Brooklyn's Bushwick neighborhood.
Speaker 3 (34:47):
Day Glow and say head to a Bracco in.
Speaker 1 (34:52):
The East Village up into any of these. No Cafe Grumpy,
I know Cafe Grumpy from Girls.
Speaker 3 (34:58):
Yeah, so yeah, there are some.
Speaker 1 (35:00):
There's a lot that I just don't know of because
I live and I've spent all my time in midtown.
Speaker 4 (35:04):
Let me say that a friend of a friend of
ours owns three Culture cafes. So Culture is a midtown enterprise,
and I came across them when I worked on thirty ninth.
They were on thirty seventh or eighth, and I actually
found them because they have legitimately the best cookies.
Speaker 3 (35:22):
Oh ever, I highly recommend.
Speaker 4 (35:25):
I've only been to the thirty seventh or thirtieth whatever
one that is, but I recommend, and also like a
lovely small feeling.
Speaker 5 (35:31):
Like I walked in, I was like, I'm in Brooklyn. Yeah, yeah, yeah,
I was like, I'm in midtown.
Speaker 3 (35:36):
Yeah, just midtown.
Speaker 5 (35:37):
Okay, so let me guess more.
Speaker 2 (35:39):
I'm in a guest Salt Lake is not is not
on the list on the list, although I got to say,
as somebody who like left the LDS Church and then
went back to Utah and went to a coffee shop,
the vibes were really good there because it's kind of
this like counter cultural thing. Yeah, any any time you're
like in the space, yes exactly, you were like a
shop that is catering people that are kind of on
(36:00):
the outsides of the core culture, you get kind of
interesting communal communal stuff. So I actually do recommend the
coffee shops and salt like, here's the.
Speaker 3 (36:08):
Same from bars in Salt Lake City. Because I watched Real.
Speaker 5 (36:13):
And Something. Someone's telling you, yeah.
Speaker 3 (36:15):
There are there are hot bars, and like.
Speaker 2 (36:17):
The Tavernacle is one that's really a name, have Vernackle.
It's really good.
Speaker 1 (36:24):
That reminds me of all the good haircut place names.
Oh yeah, hair Force one is called Tangled, so cute.
I'm gonna guess, Oh, that's good. I'm gonna guess New Orleans.
Speaker 3 (36:38):
Is Why did you think of New Orleans? New Orleans
is number five?
Speaker 5 (36:42):
Blue coffee.
Speaker 4 (36:43):
I order the iced New Orleans coffee that has a
chickory or something. So I was thinking of places that
have a unique take on Yes, number five, that's exciting.
What on earth could be one? Now, I'm just like
big cities like Chicken.
Speaker 2 (36:59):
Yeah, it's it's a weird one, are we Let's narrow
it down to coast. I'm going to say it's West coast.
It's West coast, Okay? Is it like Portland?
Speaker 1 (37:07):
Portland is on here? Of course Portland is number four.
Huge coffee culture in Portland, so it's on there.
Speaker 5 (37:14):
We already said Los Angeles.
Speaker 3 (37:16):
Yeah, no, isn't that crazy?
Speaker 5 (37:18):
That is fault.
Speaker 2 (37:19):
That's number one, it's number one.
Speaker 5 (37:21):
Where are these editors from. I know, it's so weird,
like I would not have guessed.
Speaker 3 (37:27):
Yeah, I mean, for so many reasons. It's weird, but
this is what they say.
Speaker 1 (37:32):
Los Angeles tops this year's list with a creative and
diverse cafe scene, where coffee and espresso drinks are served
in iconic architectural spaces, relaxing lounges and tiny shops. Espressos
are extracted by scientists turned coffee superstar Jack Benchacal at
Endorphien in Chinatown.
Speaker 3 (37:49):
Cafe de Ola.
Speaker 1 (37:51):
Lattes have a devoted following at Picaresca Bara de Cafe
in Boyle Heights. I mean, they go through a bunch
of these like independent sounding coffee shops. But here's why
this makes no sense because La is not a walking city. Yeah,
who is driving and parking to coffee a coffee shop?
Speaker 3 (38:11):
That's so weird to me to think about.
Speaker 2 (38:13):
Yeah, but I mean, but.
Speaker 4 (38:15):
I also feel like there's something about La culture to
know the thing that's unique or cool, and then to
have said that you have gone.
Speaker 3 (38:24):
That's so true too. That's so true too.
Speaker 4 (38:28):
You're not gonna happen across something that's insane exactly.
Speaker 3 (38:32):
It's very odd. It's a very odd choice.
Speaker 5 (38:34):
Yeah.
Speaker 2 (38:35):
Yeah, you do think of coffee shops as like tied
with like walking city culture.
Speaker 3 (38:41):
Yeah, I do.
Speaker 1 (38:42):
That's why, Like I find most suburbs, including my own,
like not the best coffee shops.
Speaker 3 (38:47):
You've got a dunk, We've got you know, the chains.
Speaker 1 (38:50):
Yeah, we don't have any independent coffee shops in my
suburban town right now.
Speaker 4 (38:54):
Okay, with where my parents live, it's yeah, you know
what you're getting into.
Speaker 2 (38:58):
I'm intrigued, though, I will next I'm in my meeting Jesse.
Speaker 4 (39:01):
There actually none of the coffee shops were open. I
guess it was like late on a Sunday, but we
were kind of desperate for coffee. There were a lot
in that one space. But anyway, I think going in May,
I'm going to try to listeners.
Speaker 3 (39:13):
Yeah, especially if you're in La like tell Us.
Speaker 1 (39:16):
If this rings true that you feel like La is
a great coffee town like tell Us. If that's true,
if you visited recently, I'd love to hear so.
Speaker 5 (39:25):
I in one of those places.
Speaker 3 (39:27):
Okay, we were there. I don't know any of the
I don't know any of these neighborhoods, but.
Speaker 1 (39:35):
Obviously I stay in the Manhattan of LA. It's like
West Hollywood, you know, like Beverly Hills where I live
in work.
Speaker 3 (39:46):
Okay, so guess seven or ten?
Speaker 1 (39:48):
Oh, okay, I will tell you seven is incredibly controversial.
Speaker 2 (39:51):
But I could tell because you were excited about it,
so I knew it was personal.
Speaker 3 (39:58):
This is personal.
Speaker 1 (40:00):
How do you take a town known for one kind
of coffee and defined by this coffee brand and pretend
that there's a culture around going anywhere else?
Speaker 3 (40:11):
Please? And what I don't what.
Speaker 1 (40:14):
I assume is happening here is they're looking at all
of the college centers or I'm sure they're independent coffee shops.
Speaker 3 (40:21):
Right, but if you took that all out, you would
be left with Duncan only. Yeah, right, what one hundred percent?
Speaker 5 (40:28):
Everyone would just go to Duncan.
Speaker 1 (40:31):
No, they don't even mention the major identity of this city.
Speaker 3 (40:37):
Like it's like, what is it like?
Speaker 5 (40:39):
It's like letter to the editor.
Speaker 3 (40:40):
It's it's really weird. What is it like?
Speaker 5 (40:43):
It's like Seattle in Starbucks?
Speaker 1 (40:46):
Yeah, except I feel like Seattle had a coffee identity
even before Starbucks, and.
Speaker 2 (40:50):
Then it's what's kind of benefited from that. Yeah, I
don't know.
Speaker 3 (40:55):
That's very weird to me, but I'm biased. Okay, eight
or ten.
Speaker 2 (41:00):
Austin, no, no anywhere in Texas, no, no, no, okay.
Speaker 3 (41:06):
No, we are we are back.
Speaker 5 (41:07):
We are Sat Louis.
Speaker 1 (41:10):
We are on the East coast, and we are not
in the contiguous United States.
Speaker 3 (41:16):
Philadelphia is not one.
Speaker 5 (41:18):
Uh New Jersey.
Speaker 3 (41:20):
No, think southern down south east coast.
Speaker 5 (41:25):
You're losing my think Cuban, think.
Speaker 2 (41:27):
Cuban Puerto Rico.
Speaker 3 (41:29):
Puerto Rico is on there, so sun Quin is on there.
That's number ten.
Speaker 1 (41:31):
But Miami, oh, Miami, I hear the Miami Cuban coffee
scene I hear is like amazing.
Speaker 5 (41:41):
That does make sense, the analyst the last three.
Speaker 1 (41:44):
Miami is number eight, and yeah, with a thriving Cuban community,
it's fitting the Cuban corta titos and remained massively popular.
Speaker 3 (41:55):
But like it's more than just the coffee.
Speaker 1 (41:57):
It's like the whole experience and like people rulling cigars
outside and like families gathering, Like I want to experience that.
Speaker 3 (42:03):
Ye, that sounds awesome and unique and cool. So I
love that Nina is Honolulu, which makes sense.
Speaker 1 (42:11):
The only place in America that can make coffee right, truly, truly.
Speaker 3 (42:15):
The only place that can make it. It requires it.
Speaker 5 (42:18):
Well, all of our coffee from there.
Speaker 3 (42:20):
I don't want to talk about it.
Speaker 1 (42:22):
I don't even want to talk about And then sin
one makes sense too, and I think that's a very
cool addition.
Speaker 3 (42:28):
That's a cool addition because that's a culture there too.
I've been to one. It's a big part of the
culture as well. So this was such an interesting list.
Speaker 2 (42:36):
Yeah, I'm curious if listeners are from a city that
we did not mention, and if you feel like you
have a really strong coffee scene, like.
Speaker 1 (42:42):
Yeah, because like Madison, Wisconsin, great coffee scene, great mom
and pop independent coffee scene.
Speaker 3 (42:51):
That's great. I don't know that that's considered a.
Speaker 1 (42:53):
Big city or makes this list based on whatever their
you know, requisites were, but I can think of it.
Austin you mentioned is a great coffee city. I can
think of others. Yeah, certainly be better than New York, LA.
So weird amaz but yeah, like email us at off
the Cup at gmail dot com with your thoughts on
(43:16):
this list.
Speaker 5 (43:16):
Yeah, I want to recommendations of where we should be going.
Speaker 3 (43:20):
Yeah, best cup of coffee in your city?
Speaker 1 (43:22):
Love that because I was before the before we got
on here, I was saying, how much travel I have
coming up. I'm going to Michigan, going to la going
to Florida, going to Ithaca, going to Cornell, going somewhere else.
Speaker 5 (43:36):
It's too much, but sure it's got to have some
good coffee.
Speaker 3 (43:39):
I'm not going to Detroit.
Speaker 1 (43:41):
I'm going to Mecano Island, which is a really fun,
cute little place many times. But it's like a plane,
another plane, a ferry, and then a horse because there's
horse on this island.
Speaker 4 (43:52):
Yeah.
Speaker 3 (43:53):
Yeah, it's very cool. It's like back in time.
Speaker 5 (43:56):
But it takes you three days to get there, it does.
Speaker 1 (43:58):
It takes yeah, all the transportation. So I'll be looking
for coffee everywhere.
Speaker 2 (44:03):
Nice.
Speaker 4 (44:04):
Well let us know, So let me just end with
our question please, Okay.
Speaker 3 (44:09):
So whose questions were these?
Speaker 4 (44:10):
This is from Ava Ava, our friend from DC, Connecticut.
Speaker 6 (44:15):
Ye.
Speaker 4 (44:15):
So she's wondering if we've heard of mushroom coffee or
butter coffee, which I did try for a spell, like
my husband and I tried, like the ketto diet for
like thirty.
Speaker 3 (44:27):
Days, yes keto, right, yes, yes.
Speaker 5 (44:30):
And so the butter coffee I.
Speaker 3 (44:32):
Don't want I know, yeah, Lauren, I mean.
Speaker 5 (44:36):
We didn't stick with it, Laura, obviously, hold on.
Speaker 3 (44:41):
I've heard of mushroom coffee.
Speaker 1 (44:42):
In fact, one of our guest, Cherry Shepherd, talked about
drinking mushro CoFe mushroom tea. I would give that a try.
I haven't yet, but I would tell me. Butter coffee
is not what I think it is.
Speaker 4 (44:53):
It is you you get the good butter, the Irish,
the Irish butter, you take like a tailor spooner too.
Speaker 5 (45:01):
And then what happened. I think we had to like
blend the coffee.
Speaker 3 (45:06):
Is this to replace the dairy in the coffee?
Speaker 4 (45:08):
Yeah, you just put so It's like if you really
need something like not into a black coffee. And I'm
not really into black coffee. But I did end up
drinking the black coffee because ultimately.
Speaker 5 (45:18):
This was too much.
Speaker 4 (45:20):
But I I sort of got used to it, but
it's not something that I would commit to for life.
Speaker 2 (45:24):
Well, I've had the experience of like realizing I don't
have milk, and then it's like I guess I mean
in black cofee some but like, I'll try a choice.
Speaker 5 (45:32):
It's a choice. It was, yeah, I don't know. It
was like a rit There was a particular richness. For sure.
Speaker 3 (45:41):
This hasn't come up because why would it. But I
have a butter phobia and.
Speaker 1 (45:46):
Like deeply, deeply dislike butter, like I'm afraid of it.
Speaker 4 (45:49):
Yeah yeah, oh my gosh, I'll.
Speaker 1 (45:53):
Cook with it, like for a with a steak, like,
but I don't like a lot of it, and I
don't want to see it and I don't want to
know it's there. Why Oh, I just really don't like it.
And the worst thing happened. If you ask my son,
he'll say this is this was.
Speaker 3 (46:09):
The worst day of our lives. We were out driving around.
Speaker 1 (46:15):
We stopped at a pizza place for lunch, and he
got his favorite butter and cheese pasta, of course, and
this was particularly buttery. And I'm sitting next to him
and he comes up and he gives me a giant
kiss on the cheek and can I tell you the
butter residue on my face. I shoot up out of
(46:38):
my seat. I run out of the restaurant, you guys screaming.
Speaker 2 (46:41):
Like like oh, sir, screaming, kissing you on the cheek.
Speaker 3 (46:47):
It didn't matter, It didn't matter. It was so awful.
I can still feel it.
Speaker 2 (46:54):
Wow. So do you do you like popcorn? And do
you put butter on the popcorn?
Speaker 1 (46:57):
Don't put butter on popcorn anywhere I can see it
or feel it.
Speaker 3 (47:00):
The greasy I don't want it.
Speaker 1 (47:02):
It can be there, and I know it adds to taste,
to flavor, it can be in it.
Speaker 3 (47:06):
I don't want to see it.
Speaker 2 (47:07):
It taste this with like mayonnaise. I've never heard of
somebody feeling this way about better. So that's it.
Speaker 5 (47:11):
It's just a lard situation that happens.
Speaker 3 (47:15):
It's solid fat.
Speaker 2 (47:16):
Yeah, and then you imagine it like hardening again in
your yea.
Speaker 3 (47:20):
And the smell.
Speaker 1 (47:21):
I can't tell you how close the smell was to
my nose when he kissed me.
Speaker 3 (47:24):
It was all over my face. I could not get
it off.
Speaker 5 (47:28):
Oh my god, it's.
Speaker 3 (47:29):
A bad day.
Speaker 4 (47:30):
This is so.
Speaker 1 (47:30):
I can't believe there's a thing called butter coffee. That's disgusting.
Speaker 2 (47:34):
Talking coffee is really like revealing. Yeah, this is really
I never.
Speaker 1 (47:39):
Thought we'd have to go there.
Speaker 5 (47:42):
Why would I The last thing you're keeping to yourself.
Speaker 3 (47:45):
Do you also need to know that I'm afraid of spiders?
Speaker 6 (47:48):
Is that gonna come up in coffee?
Speaker 2 (47:49):
Spider? Okay?
Speaker 3 (47:50):
What else?
Speaker 4 (47:52):
Well, she was just saying, I would love to know
how you guys keep your teeth looking white with all
this coffee or drinking.
Speaker 3 (47:59):
I mean, I use whitening toothpaste, but that's it.
Speaker 2 (48:01):
Yeah, I don't know how white.
Speaker 1 (48:04):
Yeah, between coffee red wine. I used to smoke, like
I don't think that's I remember.
Speaker 4 (48:12):
I know filters like I've seen people drink hot coffee
with a straw, which I'm assuming is ah for teeth,
trying to navigate around your teeth.
Speaker 2 (48:21):
I feel like that ruins the experience, that super hair of.
Speaker 6 (48:24):
All of it.
Speaker 4 (48:25):
They're trying to squeeze a little straw through that like
little tiny.
Speaker 2 (48:28):
I don't know.
Speaker 5 (48:28):
The whole thing is No, that's that's weird.
Speaker 3 (48:30):
I don't know.
Speaker 5 (48:31):
We're just doing I.
Speaker 1 (48:32):
Don't have a great answer about the teeth whitening because
I drank a lot of coffee.
Speaker 3 (48:36):
Yeah, yeah, I don't know.
Speaker 2 (48:38):
Good luck.
Speaker 1 (48:39):
Good luck though, And I love those questions, thank you,
I know, keep them coming, questions.
Speaker 3 (48:43):
Yeah, I love questions.
Speaker 5 (48:44):
Yeah, this is very exciting.
Speaker 1 (48:46):
This was another great cathartic, yes, very cathartic revealing.
Speaker 3 (48:49):
Talk to Coffee got a lot off my chest. I
found out I wasn't alone.
Speaker 6 (48:55):
It's great.
Speaker 2 (48:55):
I got to feel smug about how I make my.
Speaker 1 (48:57):
Fort yourself on the back, dere so great.
Speaker 5 (49:02):
Thanks, Okay, see you next time, all right by.
Speaker 1 (49:09):
Off the Cup is a production of iHeart Podcasts as
part of the Reason Choice Network.
Speaker 3 (49:14):
If you want more, check out the other.
Speaker 1 (49:15):
Reason Choice podcasts Spolitics with Jamel Hill and Native Land Pod.
For Off the Cup, I am your host, Si Cup.
Editing and sound design by Derek Clements. Our executive producers
are me Si Cup, Lauren Hanson, and Lindsay Hoffman. Rate
and review wherever you get your podcasts, follow or subscribe
for new episodes every Wednesday
All right, it's another off the cup Todd and coffee.
I couldn't wait for this, we doo. I could not
wait for this. This is like the highlight of my
every two weeks or my every month, whatever, however often
we do this, whatever occadences. My producers Lauren and Derek
are here as always, and last time made a confession
(00:26):
that apparently struck a chord.
Speaker 2 (00:28):
It was a life changing announcement.
Speaker 3 (00:31):
Yea, yeah, it was life changing for me as well.
Speaker 1 (00:34):
And I heard from a lot of friends who listened
to that and were like, we had no idea. You
didn't tell us, we had no idea, And it was
hard to hear it that way instead of from me directly.
Speaker 3 (00:51):
But yeah, I switched the gap.
Speaker 1 (00:52):
And I know that sounds preposterous to be something, to
be like, this is a big confession, but it was,
and you got it.
Speaker 3 (00:59):
You it. We did a call out after that because
I was curious.
Speaker 1 (01:03):
I was like, I cannot be the only one.
Speaker 3 (01:06):
I'm not and you're not.
Speaker 1 (01:07):
I can't wait to hear what off the couple listeners
had to say about the decaff switch.
Speaker 4 (01:12):
It's really exciting to come into our Gmail and see
several people reaching out and basically saying like.
Speaker 5 (01:20):
I'm not alone.
Speaker 3 (01:21):
Oh my God, tell me every day.
Speaker 5 (01:22):
So first we have Louise. She's from across the pond.
Speaker 4 (01:24):
She says, international listeners, national listeners, very worldwide.
Speaker 3 (01:30):
Yeah.
Speaker 2 (01:30):
I mean a lot of coffee is imported, so this
coffee response is important.
Speaker 3 (01:34):
Resonate.
Speaker 2 (01:34):
Yeah.
Speaker 4 (01:35):
So Louise says, I went through something very similar to you,
or so it seems. I was drinking coffee all day,
every day until I had heart problems in all caps.
My cardiologists said no caffeine, which further broke my heart.
Speaker 5 (01:48):
What makes it.
Speaker 4 (01:48):
Worse is that I live in Italy. Coffee is the
second religion.
Speaker 5 (01:52):
Lol.
Speaker 2 (01:53):
Yeah.
Speaker 3 (01:53):
In fact, she.
Speaker 4 (01:54):
Says, I felt like such a loser asking for a
cappuccino dicaffeinato, But amazingly, people don't look at me like
I have three heads. It seems pretty normal here and
I can get it in any bar or cafe and
it does taste the same.
Speaker 5 (02:07):
It is shocking.
Speaker 3 (02:09):
Well, hold on, because the hard problem thing is real.
Speaker 1 (02:15):
But I was still My doctor said I could have
a cup a day, and that's what I was doing.
But it's something shifted, you know, in my body that
suddenly rejected caffeine, and caffeine was turning against me. So
I'm wondering if maybe Louise always had something going on
there and just didn't know it. But I commiserate with
(02:36):
her in that revelation late in life, midlife whatever.
Speaker 3 (02:39):
It sucks.
Speaker 1 (02:40):
But the other thing is, yeah, I don't know that
I would have the courage to order a decaf in Europe,
like anywhere in Europe.
Speaker 5 (02:49):
But she's being received.
Speaker 3 (02:51):
This is very good to know.
Speaker 1 (02:53):
But like you know, I've done a lot of European travel,
spent a month in Belgium.
Speaker 3 (02:57):
Right, Okay, they have.
Speaker 4 (03:00):
Rules about coffee decaf, so we'll say, we'll say, go
to another room.
Speaker 3 (03:06):
Like a smoker section.
Speaker 1 (03:08):
That's what I imagine you'd have to do to find decaf.
Like in Italy, you don't order a cappuccino after eleven am,
Like that is a rule. It is a hard festival
and if you do it, you are a tourist, you're
a crime. Right, So like I can't imagine people not
looking down on decaf.
Speaker 5 (03:25):
But Louise is, yeah, we can travel and drink freely.
Speaker 2 (03:30):
Wow.
Speaker 3 (03:30):
Okay, we'll see if I try that out or not.
Speaker 4 (03:34):
But we have more we have Ava from Connecticut. She says,
I'm not alone. Just finished listening to your latest episode
and feel very seen. For the last few years, I've
noticed my afternoon cup of coffee.
Speaker 5 (03:45):
Maybe want to take a nap.
Speaker 4 (03:47):
Thank you for changing my perspective with the potential of
switching to DCAF.
Speaker 5 (03:50):
I haven't said it out loud yet. I'm a DC
transplant from CT. So maybe it's a new England thing.
Speaker 4 (03:56):
Oh sorry, she lives in DC, she's from Connecticut, and
it's harboring some newing.
Speaker 5 (04:00):
Glynn shame yea.
Speaker 3 (04:01):
Oh my gosh.
Speaker 1 (04:03):
Here same Yeah, fascinating Ava from DC slash Connecticut.
Speaker 3 (04:09):
We are the same.
Speaker 5 (04:10):
Yeah, that's so funny.
Speaker 3 (04:11):
Oh my gosh. Wow, I'm so glad this helped people. Yeah,
I know.
Speaker 4 (04:16):
Well we have one more Melissa, who is our friend
living in the South. She says, like you, my perimenopause
journey led me down a slippery coffee road. I had
to switch to decaf for a while due to an
uptick and anxiety and heart palpitations.
Speaker 5 (04:30):
I call decaf unletted.
Speaker 2 (04:31):
I like that.
Speaker 3 (04:32):
Oh that's cute.
Speaker 5 (04:33):
I will tell you. Once I became post mental puzzle.
I can now partake in half calf.
Speaker 4 (04:37):
Holdier's half calf is my current favorite, and a quick
ca cup brew. I admit to liking hot coffee in
the morning and ice in the afternoon.
Speaker 3 (04:45):
She wanted dad, so this might be temporary.
Speaker 5 (04:49):
Yeah, that's kind of interesting. Oh, it's so crazy, like.
Speaker 4 (04:53):
Perimenopause, which I honestly feel like just was dumped on
my lap.
Speaker 3 (04:57):
Yep, this one day. One day you'll notice.
Speaker 4 (05:00):
Crazy like how much it affects. It's kind of like
after having kids. I realized, like I went to the
dentist and I was like, my teeth really hurt.
Speaker 5 (05:08):
And They're like, did you have kids recently? And I
was like yes, and they like, yeah, that's tattoo.
Speaker 4 (05:13):
And I was like, that is fuck completely insane, Like
are my teeth falling out?
Speaker 3 (05:18):
I remember after pregnancy. That's so funny.
Speaker 1 (05:20):
After pregnancy, you know, I wear very high heels for
work and for fun, which is what I do, and
I you know, modulated during pregnancy to like wedges and
like kitten heels. Okay, right, but then when I had
my son, something happened.
Speaker 3 (05:39):
With my achilles. I could not go back to adventures.
Speaker 1 (05:42):
I could go back to like three and four inches,
but five inches are like they my achilles no longer
supports that.
Speaker 3 (05:49):
It's so wild.
Speaker 2 (05:50):
Yeah, would you just like fall over? It just hurt. No, no,
it just hurts.
Speaker 3 (05:54):
My foot does not stretch up that high anymore.
Speaker 5 (05:57):
That is wild.
Speaker 4 (05:58):
You know.
Speaker 3 (05:59):
I'm a dancer, like.
Speaker 1 (05:59):
That's dance didn't affect it, but my kid did. That's
so crazy.
Speaker 2 (06:06):
It's awesome. But it sounds like there's light at the
end of the tunnel here.
Speaker 1 (06:09):
Maybe maybe maybe there's caffeine at the end of the tunnel. Yeah, well,
that's great to hear. And Melissa, thank you so much
and everyone for writing in. And if you want to
weigh in more on this or any coffee related topics,
please do.
Speaker 3 (06:24):
We're off the coup.
Speaker 5 (06:26):
At gmail dot com dot com questions. I'll leave it
for the end of the coffee news question. Come back
to that.
Speaker 4 (06:33):
And I wanted to add that I saw friends recently
and I did not bring up coffee news talking coffee.
Excuse me, yes, And my friend was just saying that
she went to a doctor recently having like heart palpitations,
and so he was like, you need to bring down
your coffee caffeine intake. And she also he was like,
don't measure it by cups. Tell me like how many ounces,
(06:54):
And she was saying she was drinking thirty two ounces
a little caffeine per day.
Speaker 5 (06:58):
She's like, so admittedly a lot of coffee.
Speaker 3 (07:00):
Oh my god.
Speaker 4 (07:00):
She brought that down by half, and she's working on
bringing it down to like just one eight ounce cup
of coffee.
Speaker 5 (07:07):
And so she does drink decaf now.
Speaker 4 (07:09):
But as a plus, she said that it has completely
affected her anxiety.
Speaker 5 (07:14):
It's a positive way.
Speaker 4 (07:15):
Yeah, Like cutting out the caffeine has made her not
spiral like getting into like spiral anxiety. She talked about
catastrophizing and I was like, oh, that's so fascinating.
Speaker 1 (07:26):
I couldn't really do that because I don't I don't know.
It's been a bit since I've had a catastrophizing spiraling session,
and it was before I quit caffeine, So I don't
really know, but I love hearing that that's an added benefit.
Speaker 3 (07:42):
Maybe that's saving some of those off.
Speaker 5 (07:44):
Yeah.
Speaker 1 (07:45):
Wow, okay, well this is all great to know. Was
that your adendum or you have an addendum?
Speaker 5 (07:49):
No, that's my addendum. It's the end of mine, is it.
I love it?
Speaker 2 (07:52):
Very exciting.
Speaker 3 (07:53):
We're changing the world.
Speaker 4 (07:54):
You guys onon talking coffee at a time.
Speaker 2 (07:56):
That's right, Well, do you have some more use for us?
Speaker 3 (07:59):
I've seen it. News, I have some news.
Speaker 2 (08:01):
Okay, we're gonna start with you've got a whole stack
of paper here.
Speaker 3 (08:05):
Paper, I have news. I have news.
Speaker 1 (08:07):
Of course, I'm gonna start with, did you guys watch
White Lotus?
Speaker 2 (08:11):
Yes?
Speaker 5 (08:11):
I have not finished it.
Speaker 1 (08:12):
Okay, we won't say okay, yes I didn't watch it
because I don't don't I don't watch a ton.
Speaker 3 (08:17):
Of scripted television.
Speaker 1 (08:18):
But but you know I heard things about the finale,
is all I'll say.
Speaker 3 (08:23):
Okay, we're not gonna do spoilers here.
Speaker 1 (08:25):
Yeah, well, how do we do this without doing spoilers?
Speaker 3 (08:27):
Because this is very much a spoiler.
Speaker 5 (08:29):
You can do it. It's okay, it's okay.
Speaker 2 (08:31):
I'm sure it's not. I mean, if it's about coffee,
it can't be anything.
Speaker 1 (08:34):
It's about coffee, and it's I think it's a spill.
Speaker 5 (08:37):
It's okay, it's okay.
Speaker 4 (08:38):
I'm a big wimp when it comes to show. So actually,
like knowing a little bit about the finale.
Speaker 1 (08:43):
Okay, listeners, there's some spoilers happening here.
Speaker 2 (08:47):
Watch the finale and then come back to this episode
or whatever.
Speaker 3 (08:49):
Yeah, okay, so Derek, you saw it.
Speaker 1 (08:51):
I did, yes, So if I if I mentioned to
you Pina colada, uh huh that makes sense.
Speaker 2 (08:57):
Yeah, that plays a big role in the in the finale.
Speaker 1 (09:02):
Yeah, unsuccessful, right, it doesn't actually happen.
Speaker 2 (09:05):
It's that you could say, it is interrupted.
Speaker 3 (09:08):
It's interrupted.
Speaker 1 (09:08):
Yeah, he's gonna do it. Yeah, okay, he's going to
poison some peanut pilatus. Oh, we're not going to tell
you who. Okay, we're not going to tell you who
the intended victims were. But one of the main characters
was going to poison some pinuclatas.
Speaker 2 (09:21):
Oh my god.
Speaker 1 (09:22):
Right, but it didn't actually okay, And in the death
of these people, right okay, so as they do, coffee
Mate decided.
Speaker 3 (09:30):
To chump on this.
Speaker 1 (09:36):
There is of course a coffee Mate Pina Colada coffee creamer.
Speaker 4 (09:40):
Gross start, that's a mistake.
Speaker 3 (09:46):
Or pineapple.
Speaker 1 (09:48):
People don't like it places that it's not supposed to
be with.
Speaker 5 (09:51):
No, like pineapple is the most strong of the fruits.
Speaker 1 (09:54):
I would say, correct, And I love pineapple, but I
don't want it anywhere or anything.
Speaker 2 (09:59):
I you love a Hawaiian pizza slice, though, and nice.
Speaker 6 (10:02):
I agree.
Speaker 4 (10:03):
I agree the salty sweet works, but against sweet lactat is.
Speaker 3 (10:07):
That is weird.
Speaker 1 (10:08):
Although you know what I'm thinking, it's been a while
since I ate this, but there was a time I
was eating these little cups of cottage cheese with pineapples
in them.
Speaker 5 (10:15):
Oh that's true. I did eat that too.
Speaker 2 (10:20):
So all right, coffee met Well, what do you got?
Speaker 1 (10:22):
They posted on on some social oh Instagram, a picture
of the white Lotus HBO original coffee mate Pina Colada,
with the comment, well, this is awkward.
Speaker 4 (10:36):
Did they have to go and like get licensing agreements.
Speaker 3 (10:39):
With them like HBO was on the label?
Speaker 4 (10:42):
Yeah, oh so they did this prior, Like that's this
was going to be a hawk. It was.
Speaker 5 (10:46):
Really that's crazy.
Speaker 1 (10:48):
The brand tie ins for these movies and shows these days,
like Barbie Wicked, like the Big Ones.
Speaker 3 (10:55):
They're so crazy.
Speaker 1 (10:56):
Now, you know, I just took my kids to the
Minecraft movie, right, and not surprisingly there's like a Minecraft
happy meal on a Minecraft. I get that, it's usual
for kids movies.
Speaker 3 (11:06):
What grown up is it? Influenced to buy a product
by a TV show or a movie up?
Speaker 5 (11:13):
So weird, it's really weird.
Speaker 2 (11:15):
Be the best tie in at the White Lotus this
season was Duke. Of course, let's do well the university.
Because he's wearing his Duke shirt, he's like contemplating suicide.
And so Duke opponents, yeah, well love that memes. Yeah,
I think I think Duke fans are not happy with that.
Speaker 1 (11:33):
Here's what I heard about the first season. One of
the guys is a Cornelian and apparently it was not
a great guy. Okay, and so I guess we're happy
to have that heat off of them.
Speaker 2 (11:42):
There we go, my alma, Well, that was.
Speaker 4 (11:44):
The funny joke always in the office.
Speaker 3 (11:49):
Andy, I know, and his character was a little do
closed up.
Speaker 6 (11:55):
Your nose?
Speaker 1 (11:56):
Yeah, I mean yeah, I dated acapella guy.
Speaker 5 (12:01):
Yeah.
Speaker 1 (12:03):
No, all the stereotypes of about Cornell are true, including
luted ones.
Speaker 3 (12:20):
Onto more news, talking coffee.
Speaker 1 (12:24):
Apparently there's a simple trick to make your coffee taste
way better.
Speaker 3 (12:28):
And this really only impacts if you like, do pour
over coffee?
Speaker 2 (12:32):
Okay, that's what I do.
Speaker 3 (12:34):
Of course you do, yes.
Speaker 1 (12:37):
Okay, because this talking coffee is going to center a
lot around the process of coffee and coffee making.
Speaker 2 (12:42):
Ok I'm excited.
Speaker 1 (12:43):
So apparently pouring over coffee so hot water over grounds. Right,
if you raise the height of the pour over, it's
a better It results in a better cup of coffee.
Speaker 3 (13:00):
Let me, let me explain.
Speaker 1 (13:02):
There's a new study from the University of Pennsylvania.
Speaker 3 (13:05):
All these colleges now are studying coffee.
Speaker 4 (13:07):
Right.
Speaker 1 (13:08):
It is by carefully manipulating the height and flow of
water and pour over coffee drinkers can coax out stronger,
richer brew while even using fewer beans. What we recommend
is making the poor height as high as possible while
still maintaining a lemon or flow.
Speaker 3 (13:26):
Got that.
Speaker 5 (13:26):
What does that mean?
Speaker 2 (13:27):
I don't know.
Speaker 3 (13:27):
I don't know.
Speaker 1 (13:28):
Okay, where the jet doesn't break up when it impacts
the coffee grinds, So maybe a continual flow. And then
they go on to say there are products for this,
and like just a regular tea kettle.
Speaker 3 (13:42):
No, you want the goose.
Speaker 1 (13:46):
Very exciting, you know, with the very long spout so
that you can make this poor.
Speaker 2 (13:51):
Yeah. Wait, so first of all, I have a question,
So does the distance will not have answers? Is the
distance that matters here the distance from the hot water
to the coffee grounds or is it from the filter
to the mug? You know, like like, doesn't the thing?
Is it water? I think the water needs to be tall.
Speaker 3 (14:09):
Okay, here's the science of a perfect pore.
Speaker 1 (14:12):
Steady began with an unusual challenge, how to look inside
a cup of coffee without being blinded by its darkness.
Speaker 3 (14:17):
That's a little dramatic, you guys. Relax.
Speaker 1 (14:20):
So researchers swapped out the opaque coffee grounds for transparent
silica gel particles. These were placed inside a glass funnel,
lit by a laser sheet, and recorded with a high
speed camera.
Speaker 3 (14:30):
Oh my god, my god, kick, here are the common
cold but this is this is happening. The visuals revealed
something unexpected.
Speaker 1 (14:38):
When hot water was poured from a sufficient height and
in a steady, unbroken stream, it bored into the bed
of particles, setting off a kind of mini landslide. Particles
on the sides collapsed and tumbled down into the center,
in what researchers dubbed an avalanche effect. More mixing means
more contact between the water and the grounds, and more
(14:59):
comp tact means more flavor is extract Hmm.
Speaker 5 (15:02):
Okay, Derek, you should totally do a taste test.
Speaker 2 (15:05):
I should well so. I the way I do poor
of a coffee. I actually have this kind of contraption
that I pour water into and then it does have
like a little spout that it's like a like a goose. Say, yeah,
so it does have that, but it is a very
fixed it's not a very high it's maybe I don't know,
a couple few inches above above the grounds, so.
Speaker 5 (15:27):
It's it's trapped in there.
Speaker 3 (15:28):
I don't think that's ideal.
Speaker 2 (15:30):
That's not ideal. I need to like elongate it somehow. Yeah,
but it's nice because the nice thing about using a
machine like this is it gets the temperature exactly the
same every day. It's it's it's all kind of consistent.
I can just like pour water in and I don't
have to like but.
Speaker 1 (15:43):
All of those things are important. Yeah, those are important
things too. We're going to get to a story about
some of that as well.
Speaker 3 (15:49):
But I don't know.
Speaker 1 (15:51):
This is very science y, Yeah, very sciency. Okay, would
you guys go to an automated coffee drive through?
Speaker 5 (16:04):
Maybe no humans? If I was, if it was the
only game in town.
Speaker 2 (16:09):
Not your first choice, yeah, aerimated, this is like a
shop that doesn't have.
Speaker 3 (16:13):
People working here, It's a drive through with no people. Okay,
I mean, listen, you're going to Japan.
Speaker 1 (16:18):
Yeah, this is a place where you can go into
people list seven elevens.
Speaker 2 (16:23):
That was interesting. No, I heard of it, and I
know my friend also just went to somewhere in Europe
where they have like sausage that you can get out
of vending machines.
Speaker 3 (16:30):
And well yeah, I mean there's vending machines all over Japantu.
Speaker 1 (16:32):
But like this isn't no No, and like in Japan,
they're they're actual stores that are like Honor Code. I
mean there's cameras everywhere, but there's like Honor Code, and
it's like you wring yourself.
Speaker 3 (16:42):
Up and you and you leave.
Speaker 1 (16:42):
Okay, this isn't Milwaukee and it's an automated drive through
coffee shop planned for Milwaukee's South Side.
Speaker 3 (16:49):
It's the third location of a.
Speaker 1 (16:52):
Local tech startup called Octane Coffee. And it's like a kiosk,
which would operate without on site employees, and you drive
up I think you order, you pre order from a
mobile phone app.
Speaker 3 (17:09):
Yeah.
Speaker 1 (17:09):
The kiosks or prefab buildings with no humans inside. Customers
order remotely using Octane Coffee's app. The system uses GPS
to calculate the customer's location, their drive time to the kiosk,
and how long.
Speaker 3 (17:22):
Their order will take to prepare.
Speaker 1 (17:24):
When the customer arrives, they can scan the app's QR
code at the kiosk window and it opens to provide
the just in time order. The business replaces Brista's. I mean,
AI is going to replace everything. Yeah, none of us
are gonna have jobs, none of us.
Speaker 4 (17:40):
Although I have to say, I'm working on a true
crime show and we tried to use AI voices for
some of the characters that we don't have access to. Yeah,
and it did not work. How it ended up hiring actors.
It just didn't sound right or it sounded robotic. Yeah,
it did not sound human. So it's not quite there.
Speaker 3 (17:58):
It's not there.
Speaker 5 (18:00):
Back, they'll work on it harder.
Speaker 2 (18:01):
I should have asked it to make you a cup
of coffee. Maybe it could.
Speaker 3 (18:04):
Yeah, I don't know. This is a little creepy.
Speaker 5 (18:07):
Yeah, well, all the tracking is creepy.
Speaker 1 (18:10):
Yeah.
Speaker 4 (18:11):
I don't need this random, humanless thing to know.
Speaker 5 (18:15):
Where I am. I don't know. More interaction is better
than yeah, And you know, part.
Speaker 3 (18:21):
Of the ritual of coffee.
Speaker 1 (18:24):
Going to get a cup of coffee, Yeah, is interacting
and you know, smelling the coffee inside and for me anyway.
Speaker 4 (18:31):
Feels very sad and like, I know, we have historically
made fun of the crazy names that the Starbucks people
put on when they hear you.
Speaker 5 (18:38):
But like, now that's just a hard, nice cut exactly.
Speaker 3 (18:42):
Yeah, yeah, I don't think I'm into it.
Speaker 1 (18:43):
No, Okay, speaking of baristas, ten coffee habits that annoy
baristas the most.
Speaker 3 (18:50):
And this is so that you.
Speaker 1 (18:52):
Can if you want to make a great cup at home,
this is what baristas will tell you.
Speaker 3 (18:56):
These are like the mistakes. Okay, this is this is.
Speaker 1 (19:00):
Good for you, Derek, because you're very involved in making
coffee and I grind my beans and everything.
Speaker 3 (19:05):
Yeah, you have a hand grinder, we learned. Yes, it
does not cost five hundred dollars.
Speaker 2 (19:10):
I'm saving up for that one.
Speaker 3 (19:11):
Yeah, okay.
Speaker 1 (19:12):
The first the first complaint is winging your coffee measurements.
Speaker 3 (19:18):
That appears to be very important.
Speaker 1 (19:20):
Okay, that's not good for me because I like wing baking,
which is like ridiculous.
Speaker 2 (19:24):
You know, I'm in the clear so far because I
have I use a scale every every time, and I
literally I put my grinder on the scale. I turned
the scale on and then I put the beans in
until it gets to like twenty grams yep, yeah, and
then I'm good to go.
Speaker 1 (19:39):
Okay, So, well, so you're you're ahead of the game there, Yeah,
ignoring the importance of grind quality, you're there too, Okay.
Speaker 5 (19:46):
Yeah, already you could be a Barisa.
Speaker 2 (19:48):
Well wait, the grind quality, meaning like cheap.
Speaker 1 (19:51):
Blade grinders aren't the answer here. Instead, invest in a
berg grinder that a REISA approved.
Speaker 2 (19:58):
You have just a ragging here.
Speaker 3 (20:00):
You are so on it.
Speaker 1 (20:02):
That's designed to deliver a more uniform grind size throughout
the batch for better tasting cup.
Speaker 2 (20:08):
When you come to coffee later in life, you just
only want that. You want to jump in with the best,
and that's what I did. So I'm like going on
YouTube videos like, that's funny.
Speaker 5 (20:16):
You didn't experience all this shitty coffee.
Speaker 3 (20:19):
Yes, shitty cups of coffee, so many nothing cups.
Speaker 5 (20:23):
I mean, I guess you've you've you know, you've had some. Yeah,
it's not great coffee.
Speaker 3 (20:28):
But you're not making them.
Speaker 2 (20:29):
I'm not making It's amazing.
Speaker 1 (20:30):
You'll have a shitty cup of coffee, but it won't
be your fault. Yes, Okay, here's another one storing your
coffee in the bag it comes in.
Speaker 2 (20:38):
I also, can I put my coffee in a in
a can that has no light that comes in and
also it has a little like air it like I like,
and like there's no errands.
Speaker 3 (20:50):
You're a science genius.
Speaker 5 (20:51):
Yeah, that's good.
Speaker 1 (20:52):
Apparently storing coffee beans in their original bag after opening
can lead to stale, flavorless coffee. Once exposed to oxygen,
the clock starts ticking and beans begin to lose their freshness.
So instead, well worth investing in an air tight, vacuum
sealed coffee canister.
Speaker 3 (21:08):
And there are electric versions.
Speaker 2 (21:09):
What what mine is very simple. It's just a simple
canister with a little like pump. I don't think. I
don't know that it really gets like all of the
air out. Yeah, I'm sure it gets some of the
air because you essentially press it down, ye, like.
Speaker 3 (21:21):
Better than the bag.
Speaker 6 (21:21):
Yeah.
Speaker 3 (21:22):
What I did?
Speaker 4 (21:23):
I have purchased like one of these online, one of
those things where you cannot tell the size of it
or I did not pay much enough and it arrived
and it was like this. It was it was like
the size of a basketball, the width of it.
Speaker 2 (21:34):
Oh my god.
Speaker 3 (21:34):
Yeah, whatever it was exactly.
Speaker 4 (21:38):
So I'm not using it for coffee because I like
my bags. Three bags will fit here, So I actually
use it for brown sugar, okay, and that really helps
because I squeeze all the air out and is forsh
But then I got a smaller one, but we've since
lost a little extra top that seezes that all the air.
Speaker 5 (21:57):
So it's just looking like a nice little white canister.
Speaker 3 (22:00):
My brown sugar canister is elite.
Speaker 1 (22:03):
Okay, ready, it has a top, but in the top
there's another top, and inside that little compartment is a
terra cottack.
Speaker 5 (22:12):
What's her name? This the Italian American Food Network.
Speaker 3 (22:17):
Star Lydia Bastianic.
Speaker 5 (22:19):
She's like Giada, Giada she had.
Speaker 3 (22:25):
I was like, what is that? That is what it?
Speaker 1 (22:27):
Okay, So it comes with a little I think I
got it from like container store.
Speaker 5 (22:31):
Yeah, yeah, a.
Speaker 1 (22:32):
Little terracotta disc. You soak the terracotta disc in like
hot water, boiling water for like fifteen minutes, and then
you put it in this thing for like six months sugar.
Speaker 3 (22:46):
Yeah, but it doesn't get the sugar.
Speaker 1 (22:47):
Wet because the there's like a holder for the terracotta
disc inside the lid that like.
Speaker 3 (22:53):
It won't drip.
Speaker 4 (22:54):
Yeah, I'm gonna get into this and do you also
decant your sugar?
Speaker 1 (22:58):
So you just pour in this can of star and
then the terra cotta you do like every six months.
Speaker 3 (23:03):
And my brown sugar has never been.
Speaker 5 (23:04):
Something like wow, talking brown sugar.
Speaker 3 (23:06):
Guys talk and brown sugar.
Speaker 2 (23:08):
And not have a much less fancy way of doing
a brown sugar compared to my coffee routine, which is
I just put like pieces of bread in my brown sugar. Yeah,
it's a very strange.
Speaker 4 (23:19):
It's funny this is such a universal issue that also
have figured out a way around it.
Speaker 1 (23:24):
Well, nothing's worse. Let me take that back. There's a
lot of things worse. But it really sucks when you
get into your brown sugar and it's like hard as
a rock.
Speaker 2 (23:32):
You can't you can't even put the cup in.
Speaker 1 (23:33):
You can't put anything, and you end up having to
chisel out of I have.
Speaker 5 (23:37):
Googled how to recescitate.
Speaker 3 (23:39):
Oh, is there a way?
Speaker 4 (23:40):
There's something with the microwave. I actually can't remember. I
think they're putting in.
Speaker 3 (23:44):
Steaming it maybe, yeah, or putting in like a steam shower. Okay,
another thing you're just consuming really fast.
Speaker 2 (23:51):
You could just consume the sugar really fast.
Speaker 1 (23:53):
Another thing not to do at home is under frothing
or burning milk.
Speaker 5 (24:00):
Underfrothing.
Speaker 1 (24:01):
Yeah, and I used to have a very fancy like
milk frother or steamer or whatever.
Speaker 3 (24:05):
I could never get it right. Yeah, I could never make.
Speaker 4 (24:07):
It is very tricky. I remember working at a restaurant.
It was like the thing that I spent like the
most time on the trick is cold milk.
Speaker 5 (24:13):
You need cold milk croth.
Speaker 4 (24:15):
Well, and if it's old, you should just like like
if you left it out, put it back to the fridge.
Speaker 5 (24:19):
That should revive it a little bit.
Speaker 3 (24:21):
Interesting.
Speaker 5 (24:21):
But also I have noticed so I got like.
Speaker 4 (24:23):
A hand frother, yeah, like a wand yeah, and you
really need enough milk, Like I don't want all that milk,
but I need to waste some milk to get the hype.
Speaker 3 (24:31):
Oh see that's wasteful and annoying.
Speaker 5 (24:33):
No, I don't like that either.
Speaker 3 (24:34):
This one we already know. Microwaving coffee to warm it up.
Don't do that. Yeah, we know that using a stovetop
tea kettle for pour over. This is like again reaffirming
like you need the goose neck.
Speaker 2 (24:44):
Okay, wait, but is it just because of it gets
too hot, or is it?
Speaker 1 (24:49):
This says pour over coffee is popular at home method
because it requires minimal equipment. If you really want to
master this technique, though, investing in the right tools is important.
According to SO and so, smooth pouring and temperature control
are the keys to excellent pour over coffee, two things
that are hard to achieve with a regular stovetop kettle.
Speaker 2 (25:06):
Yeah, that makes sense.
Speaker 3 (25:07):
So the goose.
Speaker 1 (25:08):
Snack and they're pointing to an electric model that I imagine
has a temperature gauge on. It allows you to select
a precise temperature and achieve a consistent poor when saturating grounds.
Speaker 2 (25:19):
Perfect.
Speaker 3 (25:20):
Yeah, there's so much. There's so much to.
Speaker 5 (25:24):
Know, so many takeaways.
Speaker 2 (25:26):
I do feel kind of funny using this machine for
poor of a coffee because purver coffee is like the
simplest kind of water coffee. But like I'm doing, so,
I have to make it complicated by using like a
machine to do it.
Speaker 4 (25:36):
Yeah, it does take the most Like you do have
to stand you know, you got a way, Yeah.
Speaker 2 (25:42):
It takes all that out.
Speaker 3 (25:42):
Yeah, you don't do using low quality water. Okay, so
we're getting and now we're getting into like special water.
Speaker 5 (25:49):
I don't even know where to get coffee.
Speaker 1 (25:51):
Serious cafes make big investments in water filtration and treatment
so that their water is consistently high quality. They're suggesting
carbon filters for your water.
Speaker 2 (25:59):
I don't do that.
Speaker 3 (26:00):
Well, that's insane, that is insane.
Speaker 5 (26:02):
I mean I do have a brit of I guess
me too, But like.
Speaker 3 (26:04):
That, I'm not using filtered water for my coffee. That's crazy.
Speaker 1 (26:08):
Not cleaning your coffee and espresso machines. I'm sure, Derek,
you've never not cleaned.
Speaker 2 (26:13):
Well, you know, that's interesting because what I typically do
is there's not really much that gets like dirty or
you're just using it because it's just it just pours
water out. So it's just the little there's like a
little cup that holds the filter, and I just rinse
it out every time. Yeah, and that's kind of basically
what I do.
Speaker 5 (26:30):
I think you're grinding though. The Do you clean every.
Speaker 2 (26:34):
Day every time? I like brush it, I like brush
it clean, but clean?
Speaker 5 (26:40):
Do you have a teeny tiny brush?
Speaker 2 (26:41):
It's all part of the ritual.
Speaker 4 (26:43):
I got it.
Speaker 3 (26:43):
I got it. I've got equipment for things too. I
like equipment.
Speaker 2 (26:46):
Wow, But I haven't. I honestly haven't like taken it
apart and like, yeah, really.
Speaker 5 (26:52):
The oils and the coffee beans.
Speaker 2 (26:53):
Right, that's probably true.
Speaker 5 (26:57):
I don't know anything about.
Speaker 2 (26:58):
Yeah, I got a guy step of my game.
Speaker 1 (27:00):
I think it's safe to say, Derek, you're you're you're
doing pretty well when it comes to making the right
kind of cup of coffee at home.
Speaker 2 (27:08):
I hope.
Speaker 3 (27:08):
So you checked a lot of those boxes without even knowing. Yeah,
because that's what's supposed to be done. Okay, I have
some bad news. Oh no, there's always a little bad news.
Speaker 2 (27:17):
Yeah.
Speaker 1 (27:17):
And notice how I've I'm completely ignoring tariffs. Okay, we're
not going to take about it.
Speaker 4 (27:22):
We don't know what's going to happen, so we're not
perfectly on I just left CNN.
Speaker 1 (27:25):
It's all we're doing. I'm not doing that here. But
obviously that's the major story.
Speaker 2 (27:29):
Yeah.
Speaker 1 (27:29):
And with coffee, Yeah, the major story, but we're gonna
ignore it. Yeah, journalism. But I do have some bad news.
Coffee capsules, k cup okay, an espresso pod right.
Speaker 3 (27:41):
Okay, very bad, very bad. They're very bad on multiple levels.
Speaker 5 (27:45):
The environment, Yeah, that's one.
Speaker 1 (27:47):
Yeah, because it's just I always to know this, but
the capsule is old nineteen seventy six.
Speaker 4 (27:56):
Whoa, and that was it was a mended for a coffee.
Speaker 1 (28:00):
Yeah, this is an espresso system was introduced in nineteen
seventy six.
Speaker 3 (28:05):
That's what I have.
Speaker 1 (28:05):
I have an espresso at home. Yeah, and my husband
has a cure eg. He does Duncan Ca cups and
I do espresso separate.
Speaker 5 (28:13):
I love that.
Speaker 3 (28:14):
Oh we do. Oh yeahs yes, we do listeners.
Speaker 2 (28:18):
No.
Speaker 1 (28:18):
My Mati of Honor got me then espresso machine for
my wedding and it is great.
Speaker 3 (28:22):
It is great. Well, but I might have to stop
using it.
Speaker 5 (28:25):
Huh, tell us more.
Speaker 6 (28:26):
One.
Speaker 3 (28:26):
It's not budget friendly.
Speaker 1 (28:28):
I know that about an espresso, and espresso is more
expensive than like your Duncan.
Speaker 3 (28:32):
Ca cups or whatever.
Speaker 1 (28:35):
Each capsule holds just five grams of coffee. If you
do the math, it costs three to four times more than.
Speaker 3 (28:41):
The specialty coffee cup.
Speaker 6 (28:43):
Whoa.
Speaker 1 (28:44):
Really yeah, yeah, so you know that's not great. I
don't love that in this economy now, yes, okay, no,
as you mentioned, Lauren, they're little pods of unrecycled waste.
Speaker 4 (28:58):
Yeah, although an espresso you can request a you return them.
Speaker 1 (29:02):
Yeah, and I do turn you come back to an
espressout nice, but they're aluminum. They you know, not everyone
does that and totally not everyone's as.
Speaker 3 (29:11):
Good as I am.
Speaker 1 (29:12):
No, no, but like I can see that being a
very it's a process.
Speaker 4 (29:16):
I actually we we very briefly had an espresso. I
think it was my parents, and then I don't know
what happened to it, but I did request six. I
was so upset about this thing, and it never happened.
I can't remember why. I think I had to take
it to the Like it couldn't just be.
Speaker 3 (29:32):
Taking to send you a bag and you supposed to
just be able to mail it. Did you have to
take it somewhere?
Speaker 4 (29:36):
I would have had to take it to the post office,
which was hard past from.
Speaker 2 (29:41):
Okayposing of batteries, it's like very difficult.
Speaker 4 (29:45):
Oh my god, where do we put the battery? Don't know.
For a long this time, I just had old batteries
sitting on a shelf because I was like, I don't.
Speaker 5 (29:53):
And then finally I was like.
Speaker 1 (29:55):
Yeah, someone else, this is the heart as part of
the capsule.
Speaker 3 (30:01):
Bad news. They're not good for your health.
Speaker 5 (30:03):
Oh really?
Speaker 1 (30:05):
Yeah, so plastic pods like your K cup, your cured cups,
microplastic microplastics and those are tied to inflammations around the body. Like,
that's not good. But the aluminum ones are bad too.
They can sneak your way into your cup. And who
wants aluminum?
Speaker 5 (30:23):
That's like good?
Speaker 3 (30:24):
Breast cancer, increased chances, Alzheimer.
Speaker 5 (30:30):
All the terrible things.
Speaker 3 (30:31):
Yes, my husband. I read this to my husband and
he's like, you know who wrote that?
Speaker 1 (30:34):
Some environmentalists who wants like like, you know, he's trying
to scare you.
Speaker 3 (30:39):
But I believe some of this. I mean, for sure,
who thinks aluminium and plastic is good for you?
Speaker 1 (30:44):
And if it's seeping into your coffee because it's heated
right by your right machine.
Speaker 4 (30:50):
They tell you can't put all the plastic in the microwave.
So is similar. Let me just share some follow up
terrible news. I listened to this podcast about people getting
cancer so much younger.
Speaker 3 (31:02):
Why did you do that?
Speaker 4 (31:03):
I know, I'm sorry. Well my neighbors said it and
he has cancer, and so I was listening for him.
But oh man, but the what they're finding is besides
breast cancer, it's the digestive track that's being hit. So
and it said specifically, if you were born after a
certain year, which we all were. We have all that
(31:24):
process shit, oh my god, like the red dye forty
or whatever, microplastics and the the stuff.
Speaker 5 (31:32):
Yeah, yeah, totally. So I wouldn't live your life.
Speaker 3 (31:36):
People live your life.
Speaker 1 (31:37):
We're all screwed, and in two minutes someone's gonna say, no, no,
we were wrong.
Speaker 3 (31:42):
That doesn't cause cancer. That actually helps prevent cancer.
Speaker 2 (31:44):
Yeah, like kickups for all.
Speaker 1 (31:46):
It's ever changing, especially with coffee everything, because now I'm
so invested in the news of coffee. I see this
like one month it's coffee can increase your lifespan, and
then the next month it's coffee leads to early premature death.
Speaker 3 (32:01):
I mean it's insane.
Speaker 4 (32:02):
Well that's also like the kind of annoying cycle of
academic study.
Speaker 3 (32:06):
Yes, and nutrition news like a nutrition sign.
Speaker 1 (32:09):
Yeah, we don't know everything, but we'll come out and
tell you we've it's definitive and scare you.
Speaker 6 (32:14):
Yeah.
Speaker 1 (32:26):
Okay, the last news item is fun oh gidding Yay.
Speaker 5 (32:31):
Ending on a high.
Speaker 1 (32:32):
Note, food and Wine came out with the top ten
coffee cities in America.
Speaker 5 (32:37):
Okay, should we guess?
Speaker 3 (32:38):
Yeah, that was my plan. Yeah, I was going to
have everybody guests.
Speaker 1 (32:42):
So there's ten, and I can let you know where
on the list to name cities.
Speaker 2 (32:47):
So the first time that comes to mind is Seattle
for sure.
Speaker 5 (32:50):
Okay, I agree with Derek.
Speaker 3 (32:51):
Seattle is obviously on this list, but I got to
tell you it's number three. Okay, okay, number three.
Speaker 1 (32:57):
There are a couple of controversies on this list, at
least from where.
Speaker 2 (32:59):
I say, right, But some editorial judgements were made in
this list.
Speaker 1 (33:03):
Yeah, and there's some explanation of it, but some of
it is not satisfactory.
Speaker 3 (33:06):
Yeah, okay, So we've got Seattle, that's number three.
Speaker 1 (33:09):
San Francisco, correct, San Francisco is, I believe number.
Speaker 3 (33:16):
Six, Okay.
Speaker 1 (33:17):
New York obviously, yeah, and that I don't love. New
York is number two?
Speaker 5 (33:24):
Whoa in Seattle?
Speaker 3 (33:26):
Yeah? And here's like, New York makes the list because
New York has everything. Yeah, here's everything. It just has everything.
Speaker 1 (33:33):
Yeah, But I don't think of New York, and I
lived here a long time as a place where you
like duck into your favorite local mom and pop coffee.
Maybe in Brooklyn, but like in Manhattan where I lived
mostly it was like big boxy chain coffee. Because we
have everything here in New York. Yeah, so I don't
know that like it should.
Speaker 3 (33:52):
Be at number two.
Speaker 4 (33:54):
Yeah, I think top five, you think top five. And
it's also like the culture like the Friends Friends Central.
Speaker 3 (34:01):
Friends are for coffee.
Speaker 5 (34:03):
For trying to convince everybody that this is where you
get your coffee.
Speaker 3 (34:06):
You're right, you're right. Yeah.
Speaker 2 (34:08):
I agree though that like places like Brooklyn are going
to have more of the type of.
Speaker 5 (34:12):
Right of I have coffee that I could walk to.
Speaker 3 (34:15):
Yeah, yeah, you're right, you're right, you're right. I forget
the other.
Speaker 1 (34:24):
I know, I know, but yeah, you're right. In that context,
it makes sense and it says here. I think it
does mention some coffee shops. The Big Apples home to
some of the best specialty cafes in the country. Coffee
Project New York has seven locations in Manhattan, Brooklyn, and
Queens Denmark. Darling La Cabra has opened two shops in Manhattan,
(34:45):
A Roast Tree in Brooklyn's Bushwick neighborhood.
Speaker 3 (34:47):
Day Glow and say head to a Bracco in.
Speaker 1 (34:52):
The East Village up into any of these. No Cafe Grumpy,
I know Cafe Grumpy from Girls.
Speaker 3 (34:58):
Yeah, so yeah, there are some.
Speaker 1 (35:00):
There's a lot that I just don't know of because
I live and I've spent all my time in midtown.
Speaker 4 (35:04):
Let me say that a friend of a friend of
ours owns three Culture cafes. So Culture is a midtown enterprise,
and I came across them when I worked on thirty ninth.
They were on thirty seventh or eighth, and I actually
found them because they have legitimately the best cookies.
Speaker 3 (35:22):
Oh ever, I highly recommend.
Speaker 4 (35:25):
I've only been to the thirty seventh or thirtieth whatever
one that is, but I recommend, and also like a
lovely small feeling.
Speaker 5 (35:31):
Like I walked in, I was like, I'm in Brooklyn. Yeah, yeah, yeah,
I was like, I'm in midtown.
Speaker 3 (35:36):
Yeah, just midtown.
Speaker 5 (35:37):
Okay, so let me guess more.
Speaker 2 (35:39):
I'm in a guest Salt Lake is not is not
on the list on the list, although I got to say,
as somebody who like left the LDS Church and then
went back to Utah and went to a coffee shop,
the vibes were really good there because it's kind of
this like counter cultural thing. Yeah, any any time you're
like in the space, yes exactly, you were like a
shop that is catering people that are kind of on
(36:00):
the outsides of the core culture, you get kind of
interesting communal communal stuff. So I actually do recommend the
coffee shops and salt like, here's the.
Speaker 3 (36:08):
Same from bars in Salt Lake City. Because I watched Real.
Speaker 5 (36:13):
And Something. Someone's telling you, yeah.
Speaker 3 (36:15):
There are there are hot bars, and like.
Speaker 2 (36:17):
The Tavernacle is one that's really a name, have Vernackle.
It's really good.
Speaker 1 (36:24):
That reminds me of all the good haircut place names.
Oh yeah, hair Force one is called Tangled, so cute.
I'm gonna guess, Oh, that's good. I'm gonna guess New Orleans.
Speaker 3 (36:38):
Is Why did you think of New Orleans? New Orleans
is number five?
Speaker 5 (36:42):
Blue coffee.
Speaker 4 (36:43):
I order the iced New Orleans coffee that has a
chickory or something. So I was thinking of places that
have a unique take on Yes, number five, that's exciting.
What on earth could be one? Now, I'm just like
big cities like Chicken.
Speaker 2 (36:59):
Yeah, it's it's a weird one, are we Let's narrow
it down to coast. I'm going to say it's West coast.
It's West coast, Okay? Is it like Portland?
Speaker 1 (37:07):
Portland is on here? Of course Portland is number four.
Huge coffee culture in Portland, so it's on there.
Speaker 5 (37:14):
We already said Los Angeles.
Speaker 3 (37:16):
Yeah, no, isn't that crazy?
Speaker 5 (37:18):
That is fault.
Speaker 2 (37:19):
That's number one, it's number one.
Speaker 5 (37:21):
Where are these editors from. I know, it's so weird,
like I would not have guessed.
Speaker 3 (37:27):
Yeah, I mean, for so many reasons. It's weird, but
this is what they say.
Speaker 1 (37:32):
Los Angeles tops this year's list with a creative and
diverse cafe scene, where coffee and espresso drinks are served
in iconic architectural spaces, relaxing lounges and tiny shops. Espressos
are extracted by scientists turned coffee superstar Jack Benchacal at
Endorphien in Chinatown.
Speaker 3 (37:49):
Cafe de Ola.
Speaker 1 (37:51):
Lattes have a devoted following at Picaresca Bara de Cafe
in Boyle Heights. I mean, they go through a bunch
of these like independent sounding coffee shops. But here's why
this makes no sense because La is not a walking city. Yeah,
who is driving and parking to coffee a coffee shop?
Speaker 3 (38:11):
That's so weird to me to think about.
Speaker 2 (38:13):
Yeah, but I mean, but.
Speaker 4 (38:15):
I also feel like there's something about La culture to
know the thing that's unique or cool, and then to
have said that you have gone.
Speaker 3 (38:24):
That's so true too. That's so true too.
Speaker 4 (38:28):
You're not gonna happen across something that's insane exactly.
Speaker 3 (38:32):
It's very odd. It's a very odd choice.
Speaker 5 (38:34):
Yeah.
Speaker 2 (38:35):
Yeah, you do think of coffee shops as like tied
with like walking city culture.
Speaker 3 (38:41):
Yeah, I do.
Speaker 1 (38:42):
That's why, Like I find most suburbs, including my own,
like not the best coffee shops.
Speaker 3 (38:47):
You've got a dunk, We've got you know, the chains.
Speaker 1 (38:50):
Yeah, we don't have any independent coffee shops in my
suburban town right now.
Speaker 4 (38:54):
Okay, with where my parents live, it's yeah, you know
what you're getting into.
Speaker 2 (38:58):
I'm intrigued, though, I will next I'm in my meeting Jesse.
Speaker 4 (39:01):
There actually none of the coffee shops were open. I
guess it was like late on a Sunday, but we
were kind of desperate for coffee. There were a lot
in that one space. But anyway, I think going in May,
I'm going to try to listeners.
Speaker 3 (39:13):
Yeah, especially if you're in La like tell Us.
Speaker 1 (39:16):
If this rings true that you feel like La is
a great coffee town like tell Us. If that's true,
if you visited recently, I'd love to hear so.
Speaker 5 (39:25):
I in one of those places.
Speaker 3 (39:27):
Okay, we were there. I don't know any of the
I don't know any of these neighborhoods, but.
Speaker 1 (39:35):
Obviously I stay in the Manhattan of LA. It's like
West Hollywood, you know, like Beverly Hills where I live
in work.
Speaker 3 (39:46):
Okay, so guess seven or ten?
Speaker 1 (39:48):
Oh, okay, I will tell you seven is incredibly controversial.
Speaker 2 (39:51):
But I could tell because you were excited about it,
so I knew it was personal.
Speaker 3 (39:58):
This is personal.
Speaker 1 (40:00):
How do you take a town known for one kind
of coffee and defined by this coffee brand and pretend
that there's a culture around going anywhere else?
Speaker 3 (40:11):
Please? And what I don't what.
Speaker 1 (40:14):
I assume is happening here is they're looking at all
of the college centers or I'm sure they're independent coffee shops.
Speaker 3 (40:21):
Right, but if you took that all out, you would
be left with Duncan only. Yeah, right, what one hundred percent?
Speaker 5 (40:28):
Everyone would just go to Duncan.
Speaker 1 (40:31):
No, they don't even mention the major identity of this city.
Speaker 3 (40:37):
Like it's like, what is it like?
Speaker 5 (40:39):
It's like letter to the editor.
Speaker 3 (40:40):
It's it's really weird. What is it like?
Speaker 5 (40:43):
It's like Seattle in Starbucks?
Speaker 1 (40:46):
Yeah, except I feel like Seattle had a coffee identity
even before Starbucks, and.
Speaker 2 (40:50):
Then it's what's kind of benefited from that. Yeah, I
don't know.
Speaker 3 (40:55):
That's very weird to me, but I'm biased. Okay, eight
or ten.
Speaker 2 (41:00):
Austin, no, no anywhere in Texas, no, no, no, okay.
Speaker 3 (41:06):
No, we are we are back.
Speaker 5 (41:07):
We are Sat Louis.
Speaker 1 (41:10):
We are on the East coast, and we are not
in the contiguous United States.
Speaker 3 (41:16):
Philadelphia is not one.
Speaker 5 (41:18):
Uh New Jersey.
Speaker 3 (41:20):
No, think southern down south east coast.
Speaker 5 (41:25):
You're losing my think Cuban, think.
Speaker 2 (41:27):
Cuban Puerto Rico.
Speaker 3 (41:29):
Puerto Rico is on there, so sun Quin is on there.
That's number ten.
Speaker 1 (41:31):
But Miami, oh, Miami, I hear the Miami Cuban coffee
scene I hear is like amazing.
Speaker 5 (41:41):
That does make sense, the analyst the last three.
Speaker 1 (41:44):
Miami is number eight, and yeah, with a thriving Cuban community,
it's fitting the Cuban corta titos and remained massively popular.
Speaker 3 (41:55):
But like it's more than just the coffee.
Speaker 1 (41:57):
It's like the whole experience and like people rulling cigars
outside and like families gathering, Like I want to experience that.
Speaker 3 (42:03):
Ye, that sounds awesome and unique and cool. So I
love that Nina is Honolulu, which makes sense.
Speaker 1 (42:11):
The only place in America that can make coffee right, truly, truly.
Speaker 3 (42:15):
The only place that can make it. It requires it.
Speaker 5 (42:18):
Well, all of our coffee from there.
Speaker 3 (42:20):
I don't want to talk about it.
Speaker 1 (42:22):
I don't even want to talk about And then sin
one makes sense too, and I think that's a very
cool addition.
Speaker 3 (42:28):
That's a cool addition because that's a culture there too.
I've been to one. It's a big part of the
culture as well. So this was such an interesting list.
Speaker 2 (42:36):
Yeah, I'm curious if listeners are from a city that
we did not mention, and if you feel like you
have a really strong coffee scene, like.
Speaker 1 (42:42):
Yeah, because like Madison, Wisconsin, great coffee scene, great mom
and pop independent coffee scene.
Speaker 3 (42:51):
That's great. I don't know that that's considered a.
Speaker 1 (42:53):
Big city or makes this list based on whatever their
you know, requisites were, but I can think of it.
Austin you mentioned is a great coffee city. I can
think of others. Yeah, certainly be better than New York, LA.
So weird amaz but yeah, like email us at off
the Cup at gmail dot com with your thoughts on
(43:16):
this list.
Speaker 5 (43:16):
Yeah, I want to recommendations of where we should be going.
Speaker 3 (43:20):
Yeah, best cup of coffee in your city?
Speaker 1 (43:22):
Love that because I was before the before we got
on here, I was saying, how much travel I have
coming up. I'm going to Michigan, going to la going
to Florida, going to Ithaca, going to Cornell, going somewhere else.
Speaker 5 (43:36):
It's too much, but sure it's got to have some
good coffee.
Speaker 3 (43:39):
I'm not going to Detroit.
Speaker 1 (43:41):
I'm going to Mecano Island, which is a really fun,
cute little place many times. But it's like a plane,
another plane, a ferry, and then a horse because there's
horse on this island.
Speaker 4 (43:52):
Yeah.
Speaker 3 (43:53):
Yeah, it's very cool. It's like back in time.
Speaker 5 (43:56):
But it takes you three days to get there, it does.
Speaker 1 (43:58):
It takes yeah, all the transportation. So I'll be looking
for coffee everywhere.
Speaker 2 (44:03):
Nice.
Speaker 4 (44:04):
Well let us know, So let me just end with
our question please, Okay.
Speaker 3 (44:09):
So whose questions were these?
Speaker 4 (44:10):
This is from Ava Ava, our friend from DC, Connecticut.
Speaker 6 (44:15):
Ye.
Speaker 4 (44:15):
So she's wondering if we've heard of mushroom coffee or
butter coffee, which I did try for a spell, like
my husband and I tried, like the ketto diet for
like thirty.
Speaker 3 (44:27):
Days, yes keto, right, yes, yes.
Speaker 5 (44:30):
And so the butter coffee I.
Speaker 3 (44:32):
Don't want I know, yeah, Lauren, I mean.
Speaker 5 (44:36):
We didn't stick with it, Laura, obviously, hold on.
Speaker 3 (44:41):
I've heard of mushroom coffee.
Speaker 1 (44:42):
In fact, one of our guest, Cherry Shepherd, talked about
drinking mushro CoFe mushroom tea. I would give that a try.
I haven't yet, but I would tell me. Butter coffee
is not what I think it is.
Speaker 4 (44:53):
It is you you get the good butter, the Irish,
the Irish butter, you take like a tailor spooner too.
Speaker 5 (45:01):
And then what happened. I think we had to like
blend the coffee.
Speaker 3 (45:06):
Is this to replace the dairy in the coffee?
Speaker 4 (45:08):
Yeah, you just put so It's like if you really
need something like not into a black coffee. And I'm
not really into black coffee. But I did end up
drinking the black coffee because ultimately.
Speaker 5 (45:18):
This was too much.
Speaker 4 (45:20):
But I I sort of got used to it, but
it's not something that I would commit to for life.
Speaker 2 (45:24):
Well, I've had the experience of like realizing I don't
have milk, and then it's like I guess I mean
in black cofee some but like, I'll try a choice.
Speaker 5 (45:32):
It's a choice. It was, yeah, I don't know. It
was like a rit There was a particular richness. For sure.
Speaker 3 (45:41):
This hasn't come up because why would it. But I
have a butter phobia and.
Speaker 1 (45:46):
Like deeply, deeply dislike butter, like I'm afraid of it.
Speaker 4 (45:49):
Yeah yeah, oh my gosh, I'll.
Speaker 1 (45:53):
Cook with it, like for a with a steak, like,
but I don't like a lot of it, and I
don't want to see it and I don't want to
know it's there. Why Oh, I just really don't like it.
And the worst thing happened. If you ask my son,
he'll say this is this was.
Speaker 3 (46:09):
The worst day of our lives. We were out driving around.
Speaker 1 (46:15):
We stopped at a pizza place for lunch, and he
got his favorite butter and cheese pasta, of course, and
this was particularly buttery. And I'm sitting next to him
and he comes up and he gives me a giant
kiss on the cheek and can I tell you the
butter residue on my face. I shoot up out of
(46:38):
my seat. I run out of the restaurant, you guys screaming.
Speaker 2 (46:41):
Like like oh, sir, screaming, kissing you on the cheek.
Speaker 3 (46:47):
It didn't matter, It didn't matter. It was so awful.
I can still feel it.
Speaker 2 (46:54):
Wow. So do you do you like popcorn? And do
you put butter on the popcorn?
Speaker 1 (46:57):
Don't put butter on popcorn anywhere I can see it
or feel it.
Speaker 3 (47:00):
The greasy I don't want it.
Speaker 1 (47:02):
It can be there, and I know it adds to taste,
to flavor, it can be in it.
Speaker 3 (47:06):
I don't want to see it.
Speaker 2 (47:07):
It taste this with like mayonnaise. I've never heard of
somebody feeling this way about better. So that's it.
Speaker 5 (47:11):
It's just a lard situation that happens.
Speaker 3 (47:15):
It's solid fat.
Speaker 2 (47:16):
Yeah, and then you imagine it like hardening again in
your yea.
Speaker 3 (47:20):
And the smell.
Speaker 1 (47:21):
I can't tell you how close the smell was to
my nose when he kissed me.
Speaker 3 (47:24):
It was all over my face. I could not get
it off.
Speaker 5 (47:28):
Oh my god, it's.
Speaker 3 (47:29):
A bad day.
Speaker 4 (47:30):
This is so.
Speaker 1 (47:30):
I can't believe there's a thing called butter coffee. That's disgusting.
Speaker 2 (47:34):
Talking coffee is really like revealing. Yeah, this is really
I never.
Speaker 1 (47:39):
Thought we'd have to go there.
Speaker 5 (47:42):
Why would I The last thing you're keeping to yourself.
Speaker 3 (47:45):
Do you also need to know that I'm afraid of spiders?
Speaker 6 (47:48):
Is that gonna come up in coffee?
Speaker 2 (47:49):
Spider? Okay?
Speaker 3 (47:50):
What else?
Speaker 4 (47:52):
Well, she was just saying, I would love to know
how you guys keep your teeth looking white with all
this coffee or drinking.
Speaker 3 (47:59):
I mean, I use whitening toothpaste, but that's it.
Speaker 2 (48:01):
Yeah, I don't know how white.
Speaker 1 (48:04):
Yeah, between coffee red wine. I used to smoke, like
I don't think that's I remember.
Speaker 4 (48:12):
I know filters like I've seen people drink hot coffee
with a straw, which I'm assuming is ah for teeth,
trying to navigate around your teeth.
Speaker 2 (48:21):
I feel like that ruins the experience, that super hair of.
Speaker 6 (48:24):
All of it.
Speaker 4 (48:25):
They're trying to squeeze a little straw through that like
little tiny.
Speaker 2 (48:28):
I don't know.
Speaker 5 (48:28):
The whole thing is No, that's that's weird.
Speaker 3 (48:30):
I don't know.
Speaker 5 (48:31):
We're just doing I.
Speaker 1 (48:32):
Don't have a great answer about the teeth whitening because
I drank a lot of coffee.
Speaker 3 (48:36):
Yeah, yeah, I don't know.
Speaker 2 (48:38):
Good luck.
Speaker 1 (48:39):
Good luck though, And I love those questions, thank you,
I know, keep them coming, questions.
Speaker 3 (48:43):
Yeah, I love questions.
Speaker 5 (48:44):
Yeah, this is very exciting.
Speaker 1 (48:46):
This was another great cathartic, yes, very cathartic revealing.
Speaker 3 (48:49):
Talk to Coffee got a lot off my chest. I
found out I wasn't alone.
Speaker 6 (48:55):
It's great.
Speaker 2 (48:55):
I got to feel smug about how I make my.
Speaker 1 (48:57):
Fort yourself on the back, dere so great.
Speaker 5 (49:02):
Thanks, Okay, see you next time, all right by.
Speaker 1 (49:09):
Off the Cup is a production of iHeart Podcasts as
part of the Reason Choice Network.
Speaker 3 (49:14):
If you want more, check out the other.
Speaker 1 (49:15):
Reason Choice podcasts Spolitics with Jamel Hill and Native Land Pod.
For Off the Cup, I am your host, Si Cup.
Editing and sound design by Derek Clements. Our executive producers
are me Si Cup, Lauren Hanson, and Lindsay Hoffman. Rate
and review wherever you get your podcasts, follow or subscribe
for new episodes every Wednesday
Host
S.E. Cupp
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