Today, we catch up with Blake Widmer from Deaf Can! Coffee in Jamaica – a not-for-profit venture seeking to engage, equip and empower Deaf youth. Blake joined us way back on episode 7 to talk about their non-profit venture and since then, they’ve expanded and grown into new products and new markets.
Highlights & Takeaways
Deaf Can! Energy Drink / Comparable to Starbucks bottled Frappucino but without all the additives
Episode 57 Transcript
Brendan Hanson: Hey there, you’re listen to the Drips and Draughts Podcast. As always, I’m Brendan Hanson and I’ll be your host today. We’ve got a good show coming up. We catch up with Blake Widmer from Deaf Can! Coffee in Jamaica. Blake was on the show about a year ago now– back in May of 2016 and a lot has changed since that time. We actually recorded this back in December, but just getting around to releasing it now.
Even in December, they had– they being Deaf Can! Coffee, had gone through a lot of changes and a lot of growth. We catch up with Blake, talk about what they’ve been up to, how they’re growing and what they’re doing now as a coffee company. If you didn’t catch the first episode that Blake was on, you can do that by going to dripsanddraughts.com/7. Before we get into today’s episode, just a quick reminder. If you get any value from the show, we’d really appreciate it if you’d hop on to iTunes and leave us a review.
It’s quick and it’s easy and it doesn’t cost you anything. Just head on over to iTunes, find our show and click to leave us a quick rating or a review. While I’m talking about ratings and reviews, let me read a short one here that came from Brown Dog Coffee. He’s a five-star review titled New to Cold Brew and the review says, “Getting ready to start cold brew in our shops. These podcasts are invaluable to our startup. Thanks, guys. You are the best.”
No, thank you, Brown Dog Coffee. Thanks for that five-star review and best of luck this cold brew season. We’re getting into spring here and summer’s not too far away. Good luck and hope you guys sell a ton of cold brew this year. All right, that does it for our intros today. Let’s get into today’s show with Blake Widmer from Deaf Can! Coffee.
Announcer: Thanks to our sponsor Cold Brew Avenue, the first stainless steel cold brew system that has reinvented how you cold brew. Easily brew up to 50 gallons using their 100% reusable, stainless steel filter system. Visit them at coldbrewavenue.com to learn more.
Brendan: All right, welcome back to the Drips and Draughts podcast. As always, I’m Brendan Hanson and today I’m joined by Blake Widmer from Deaf Can! Coffee in Jamaica. Blake, how are you doing today?
Blake Widmer: Good, Brandan. How are you doing?
Brendan: Good, good. I feel like we just did that.
Blake: Hey, repeats are okay.
Brendan: Yes, that’s fine. How’s the weather down there? I ask because I’m in Southern California and it was a balmy 44 when I came into the office today.
Blake: Wow. No, we’re closer to 44 degrees Celsius than we are 44 degrees Fahrenheit. It’s a typical late into the year day. Not much of a breeze, but not too hot either. We’re probably somewhere in the low 80s right now. It cools-off pretty good at night. I’m sleeping with a blanket on at night.
Brendan: No way.
Blake: Yes. Most people probably wouldn’t, but my body’s adjusted. My wife, she’s Jamaican. She gets super cold really easy at night.
Brendan: Well, cool. Yes, I just wanted to follow up with you. You guys have been growing like crazy, so I thought it’d be cool to have you back on the show and talk about how you guys are expanding. Some of the trials and tribulations you guys are going through. Some of the hoops you guys are jumping through to continue growing. Really, just get a sense of where you guys have come from and where you guys think you’re going in the next year in 2017.I know that was a lot right there. Maybe give us a breakdown on what your guys’ current focus is.
Blake: Sure. Well, when we talked in May, there was an ongoing opportunity for us to go into partnership with a local café that was going to be opening up and go public. We’re actually on opening day today, randomly, was not planned of– we would be on this podcast on opening day, but that’s how it worked out. We’ve been anxiously looking forward to this day for almost a year. It was this time of year a year ago that we met a wonderful lady locally.Her name’s Jean Lowrie-Chin. She met us at an event that we took some of our students mobile to. She said, “Hey, this coffee’s great. Can we talk?” We said, “Sure.” She was in the process of building a new office building. On the first floor of that building she wanted to have a café. We’ve been working with her since then. The guys– our two head baristas, Carlisle and Fabian, they started training there the first week of November.
Went through four weeks of training with a really amazing local chef. His name’s Colin Hilton. He cooks for Chris Blackwell, the guy who started Island Records, took Bob Marley to the World. He has a place here on-island called Golden Eye. Actually, one of the James Bond movies was filmed there. He’s the personal chef there. He’s a really great guy. Trained with our guys for a couple weeks.
Now they’re running their coffee shop inside a café, but they do the food part of it as well. That’s been an exciting step for us. We’re looking forward to taking our message to a new customer and base here in Kingston that hasn’t met us before.
Brendan: No kidding.
Blake: Another big thing that’s happened for us is the start of vocational class at the School for the Deaf where we started. We now have 14 students that are in our food and beverage program. They’re learning the hands-on skills for operating a café. It’s not just coffee. They’re also doing salads, wraps, paninis. They’re baking desserts and pastry items. Really, the goal, as we see this continue to morph and develop is that if we can get our kids exposed to the hands-on skills they need in the training center at the school, but then also on the weekends get them the option to go mobile. As we talk about May, that’s really how Deaf Can! Coffee started. It was just this small little thing on campus. People came to us, loved it and said, “Hey, can you come to my event?”
We started going to events and that continues to grow. Two weeks ago, we did seven events in seven days. We had an off day, but then on Thursday we had a morning and evening event. It was just crazy, but good. The more opportunities we get to do that, we can shuffle students in and out. It’s not always the same kids getting to go. We really get a large group of our students exposed to on-campus skills training, going out into the world and doing it on the job.
By the time they’re ready to graduate, we’re really optimistic that our kids are going to be really just plug and play throughout the hospitality industry.
Brendan: Sure, a lot more.
Blake: Right. As we’ve grown, we’ve had so many people come in wanting to do stories on us. We’ve had TV crews come in. We’ve had journalists come in. All that stuff. Every time they come in, they’re bringing in their video equipment, their photography equipment. Some of our students are just really gravitating toward the visual arts aspect of it. Again, as a deaf person, they are so visual.
Everything is processed through their eyes. Their visual acumen is in some ways I think very much heightened above the average person’s. I think that true even for a hearing person. There are some hearing people that are just gifted artistically or they’re just gifted in this way. I think deaf people in general, not that everybody’s going to be gifted visually and artistically, but I think there’s a heightened sense there.
We’re really trying to build on that base, too. We just had a video crew in this morning talking with them about how to work locally with local photography and videography organizations and companies to come in on the weekends and get our kids starting exposed to that side of the industry as well. With marketing, we’ve already had our kids do one little marketing campaign for the bottled energy drinks, the Cold Coffee.
They just really take to it. I guess I’ll stop because I’ll probably just keep on talking about it, but that’s a really great opportunity I see in the future.
Brendan: [laughs] No kidding. When you started up Deaf Can! Coffee and started working with these kids, did you ever imagine in your wildest dreams that you’ve be where you’re at today?
Blake: No way, man. No way. When we talked in May, I didn’t know what we were going to be doing.
Brendan: Right. I should probably rephrase that and not say did you ever dream that, but this quickly. It seems you’ve guys have grown just leaps and bounds since last time we’ve talked.
Blake: Yes. I just mentioned about that bottled energy drink. That thing’s really taken off, too. I think in May the kids that started that, it was a Junior Achievement Program at the school that we were doing with entrepreneurial training. It was obviously fueled by their experience in Deaf Can! Coffee, but we wanted them to have ownership of that process completely.
They came up with their own recipe for that bottled energy drink and it really has taken off. As we’ve gotten involved more, we’ve been working with local JN Foundation and USAID, which is the U.S. government’s aid to the Jamaican people. They have a program called SEBI which is Social Enterprise Booster Initiative. They’ve been giving us a lot of great training. We’re learning the importance of cost control and knowing what your true cost is.
Developing and selling a product and making sure that your price is according to that. We were selling our bottled energy drink, the Cold Coffee one, for a hundred and fifty Jamaican dollars, which is just a little over $1 US. Our cost was closer to $100, so you know we didn’t have great margin on it. We started playing around with alternative ways, alternative ingredients and we’ve modified a little bit, but really the flavor is pretty much the same. The interesting thing is that somebody brought in a Starbucks Frappuccino you know those cold coffee drinks in the glass bottle that you’ll see in a grocery store. Somebody brought those in.
We did a blind taste test with– it’s called The Food Herald. That’s a local company that does feature spots on restaurants anybody in the food industry and they’d heard about us they want to come be a feature. We had them do a blind taste test. They didn’t notice much difference between ours and the Starbucks one. What they did notice was that maybe ours had a little bit of a stronger coffee flavor and the creaminess of the Starbucks was a little bit thicker.
The Starbucks drink has put in maltodextrin in there and I think that’s probably what’s given it a little bit of a-[crosstalk]
Brendan: I was going to say same [unintelligible 00:11:39] and additives.
Blake: Right. As far as like flavor, quality of taste, everybody preferred ours over theirs. Ours is a third of the cost and it’s a local product not being imported. It’s better for the local economy. That was cool because when the kids developed that they’ve never had Starbucks Frappuccino before. They had no idea, they just made something that they liked and they kept altering and tweaking it.
I feel like honestly, we have a great product that has a ton of potential in this local market because you go to the grocery store here and it’s basically all you’re going to find– you’re going to find Starbucks Frappuccino for four bucks a bottle and we’re selling ours for $150. That’s exciting to see that opportunity grow. When we talked in May I think we knew that it was a good product, but I don’t think we knew how much potential there was.
We never put it in a side by side taste test with something that’s established as a Starbucks Frappuccino all over the world– those glass bottles.
Brendan: Right, you just grab them off the shelf.
Blake: It’s got a shelf life, it’s got preservatives and all this other stuff in it. Ours is basically– is just using our cold brew coffee that we make in our awesome cold brew avenue large batch cold brew system that we got from you guys. We just straight cold brew the coffee, they add in some sweeteners, some vanilla flavoring, a little bit of creamer. That’s pretty much it, but it’s using local stuff and I think that’s so much better.
Brendan: Yes, absolutely. That was developed– it’s developed in now sold as an energy drink you said?
Blake: Yes, so that was part of their Junior Achievement Program is how do you capture the local market? They have to do some market research. When they decided to do a drink, they looked at the market today and what is the highest selling drinks locally are energy drinks. I mean Red Bull, Monster– those are big here, but there’s tons of local offshoot brands. There’s one called Boom.
There’s several of them, but energy drinks are just huge in Jamaica. People spend so much money on energys[sic]. Honestly they’re paying four or five bucks for Red Bull down here and they’re willing to spend it. We felt why can not we come in with an alternative source of energy using natural source of caffeine in coffee and market it as an energy drink? In Jamaica it’s not a huge coffee consumer market and we talk about that in [unintelligible 00:14:10] last podcast.
How can we provide alternative products to people and that’s where nitro coffee has come in for us. Jamaicans love Guinness beer. It’s one of– between Red Stripe, Heineken and Guinness. Those are the three most popular beers down here. We just tell people that we have Guinness coffee and they’re like, “What?” Then they’re interested. Then we’ll pour a cup of it and they’ll see the cascade effect and that creamy foam head that develops and really catches people’s eye.
We didn’t an event last week called MoDA market here locally. About halfway through the first day our keg was getting low and we’ve never gone through a whole keg at any event. This was a two day event we felt like using a three gallon keg we’d probably be good. Halfway through the first day we realized that this keg wasn’t going to last, so we actually had them start another batch back at the coffee shop in the afternoon.
Then we– that keg– we killed that keg late in the afternoon and we were actually turning customers away at the end of the day. Then we typically would like to steep for 18 to 24 hours, but we didn’t have that much time on a turnaround so we were close to like a 14 hour steep time. We brew some more and with the quick cascade and nitro lid that we got from you guys.
We’re able to filter that and put it in the keg at eight in the morning, put the lid on, get some nitrogen pumped into it there at the cafe. Then take it to the event, stick it in the fridge there and get it cold. By ten, eleven o’clock when we have customers that want cold coffee after the hot coffee rush was done, we already had a chilled night show that had a great cascade on it.
That’s one thing that’s been a huge boost for us is just getting your guys the equipment that’s set up so perfectly for a small but growing cold coffee company like us. I mean we’re not doing cold coffee exclusively, but it’s a big part of what we do. We had no idea that that event was going to be such a big draw for night show, but once one person had it other people start coming and say, “Hey, I want what this other person had.”
Being able to brew coffee quickly, easily, put in a keg and get a great cascade on it overnight was just big for us. We killed that next keg the next day too. [laughs] We maybe need to start figuring out how to have another one and backup in case we need more.
Brendan: That’s awesome. Yes, no kidding. It sounds like it. The word’s getting out. I remember when we spoke in May. For anybody listening now if you want to go back and listen to that episode it was episode seven from May 20th. I’m sorry I totally lost my train of thought. I’m a half a cup of coffee and it’s funny I’m struggling. [laughs]
Blake: Yes, probably something about nitro and how that’s grown.
Brendan: Yes. The word’s getting out about nitro and when we first started talking I remember you said that people just weren’t too interested in coffee. Not a huge coffee market that you already mentioned today. It sounds like you guys are creating a little buzz around it.
Blake: Yes for sure. Trying to just offer coffee in a unique way that will attract the coffee connoisseur because they are here. They’re just– they’re smaller in numbers, but that we can attract new customers as well. Then through that– one thing we’ve been doing and honestly some people locally– Jamaicans are– they’re big nationalists. There’s so much country pride in Jamaica which is a great thing.
When we tell people that we’re offering a pour over from Ethiopia, we have a Costa Rican blend or that are– We’ve been using all different blends for our cold coffee to try to find what people like. When we say we got some Colombian coffee in this you know or whatever. Sometimes some people are a little bit like, “I think you should be using Jamaican coffee.” We really believe that Jamaican coffee is great, but that it can even be enhanced when it’s blended with other origins as well.
Our goal with that is to try to expose people to unique coffee origins, served in unique ways. That when they experience the coffee and interact with the deaf person they walk away also with the thought or the memory that, “Hey, that was a really cool experience interacting with deaf baristas and experiencing coffee in a unique way too.” We’re trying to create this very unique experience that will– fosters that.
Brendan: Yes, so it’s not just coffee.
Blake: Right, exactly.
Brendan: Right on. That’s so cool. I think what you’re doing is so cool. I can’t remember I think it was you either reached out to me via e-mail or maybe through the forum at one point saying that, “Hey, somebody– there is a barista up in Canada who liked what we were doing, was planning on coming down to visit.” Did she ever make that trip or [unintelligible 00:19:06]?
Blake: Yes, that was right after our first podcast went in May. I just got this random phone call from somebody in Canada, heard the podcast on Drips & Draughts, loved what we were doing. She actually had some exposure with the deaf community there and was an accomplished barista want to come down. I didn’t hear from her again, so I don’t know. Maybe if she listens again, maybe she lost our number or e-mail address, but if she’s out there email@example.com.
Look us up on our website, look us up on social media and send us a message because our conversation was great. It definitely seemed like she wanted to come down to the island, but didn’t hear back from her again.
Another thing though that we need to get worked on, our website has a contact us form and that link is currently broken. You can go in and submit it looks all good, but we’re not receiving those e-mails. Just in the last two weeks I found out about this. I don’t know how long it’s been going on. It’s possible too that she’s been trying to reach out to us and thinks that we’re ignoring her.
Hopefully not too many people– I’ve done that– we’re so accessible through social media that hopefully if people have sent us a message through our website that they tried another way.
Brendan: Yes, I think a lot of people are pretty savvy now.
Blake: Our website is run by one of our deaf graduates that’s in school in Rochester New York at Rochester Institute of Technology. He’s a computer science major and he’s running our website from New York. He’s been busy this semester with a couple of classes that he has that are really challenging him. He told me over Christmas break when he gets a chance to breath he’s going to step into it and try to figure that out for us.
Brendan: That’s great. How’s he– just off-topic, how is he liking that New York winter?
Blake: Oh he hates it man. I remember his first year college, he sent me a little 15 second video on WhatsApp. [unintelligible 00:20:55] he grew up hearing and I think he was maybe around eight or nine when he became deaf through meningitis or an illness. I should know that story better, but he grew up hearing and went to hearing school. He’s maintained a pretty good voice.
As you lose your hearing, if you lose it later in life and you could hear and speak orally before you eventually develop this lisp. I don’t know, it’s a unique sound, right? He has this really great voice that even though he’s a young adult now he still sounds a little bit like a kid.
He has this great energy, joy and zeal about him, but he sends me this video memo talking to me with his voice and he was chatting in Patois which is Jamaica’s native language. It was just the funniest thing ever, but he’s talking about how cold he was and how he cannot survive but he’s doing fine. He’s been there for like three or four years now so I think he’s adjusted.
Brendan: You should bring on the video. Yes, adapted a little bit.
Blake: Yes, but you never like it. That’s why you live in California, right?
Brendan: That’s exactly why. I don’t know what’s going on with this mornings that are in the 40s, it’s killing me.
Blake: Yes, that’s crazy.
Brendan: No. It happens for about a month, month and a half, but we deal with it. We still get up to the mid 60s, 70s during the day so it’s bearable. Well, cool Blake. I know you mentioned your cafe is opening, I wont to take to much of your time here. I’ll let you get going. We’ll probably be airing this episode in 2017 hopefully in January, today is December 1st. Congratulations on the opening of the cafe, that’s awesome.
I know a lot of our listeners will be stoked to hear that, so congrats.
Blake: Yes, thanks man. I really appreciate it and if anybody out there is listening and intrigued, reach out to us deafcancofee.com, Facebook, twitter, Instagram is all @deafcancoffee, email address is firstname.lastname@example.org. If you are a coffee enthusiast, if you are somebody that’s active in the deaf community, reach out to us man. We love having visitors come down.
We have had so many partners along the way, Sidecar Coffee in Cedar Falls Iowa– it’s our first coffee partner. Greyhouse Coffee Supply in West Lafayette, Indiana. The Well Coffee, which is a really amazing organization based in Nashville, Tennessee. They are exploding, they started with a small little shop and now they got five locations. Just opened up one in Indianapolis as well.
Their profits are all going into digging wells in Africa. Randomly, how we got connected with them, they also have a partnership with a ministry called 153.org and they do work here in Jamaica already with social enterprises helping people get small businesses launch. They were just down here last week and brought us some sweet coffee from Honduras, Costa Rica, Ethiopia– there’s one other place.
Also, we got Spero Coffee in Knoxville, Tennessee. Just so many great people that have heard about us, loved it and they’ve come down on island to hang out with us. Maybe just for a short weekend, for two three days, sometimes they are here for a week. If you are out there and you are interested just give us a shout and we’d love to talk to you.
Brendan: Yes, there is nothing wrong with a business trip to Jamaica.
Blake: hey, nothing wrong with– mix a little business with a little fun and a really cool experience.
Brendan: Yes, just to extend this a little more, how are all this companies finding you? Are you guys reaching out to them sometimes? Are they just finding you through social media?
Blake: Yes, the amazing thing is when we first realized that we could have this, we reached out to Greyhouse Coffee Supply in West Lafayette, Indiana. That’s where I’m from. They’re on the campus of Purdue University and my cousin knows the guy that started it.
My cousin when he heard what they were doing linked me with him, then he actually referred me to Ebenezers in Washington DC which is also a social enterprise. That’s the first time we reached out to anybody. Everybody since just hears about us and reaches out to us. All of our [unintelligible 00:25:07] locally. We are not doing any marketing man. Our marketing budget is zero.
Yet, it’s people are coming to us faster than we can keep up with it and not only the cafe we opened today but last Saturday. I forgot to mention this, but I should mention it to you. We opened up in partnership with a book store. There is a sweet little book shop here in Kingston that has a small Rancilio Epoca. I’m not sure if I’m saying that right. It’s a small one group espresso machine.
It’s a heat exchange model and can pump out some pretty good lattes and stuff. He had this little coffee shop going inside in it. His girls that were selling books were also the baristas, but it wasn’t their passion.
He came to our coffee shop through a friend and said, “This is what I want. I want one of you guys to be my baristas full time at my coffee shop in my cafe or my book store.” We were so busy with this cafe thing we couldn’t allocate more resources because our baristas that are trained ready go are already dedicated to this new cafe. What we are doing is we’re doing our students on Saturdays only and we started that last Saturday for the first time.
It went really well. Dave Thomas, the guy that runs Bookophilia loved it, so we are going to do that again this Saturday. We are going to try this pilot program with our kids on weekends and see if it bites. If it bites then you know we’ll look to get an adult– somebody who’s out of school trained and ready to go full time. We’ve had a bakery that comes and talks to us– a great french bakery that just opened here in Kingston.
Basically has the best bread in Jamaica, everybody is starting to flock there for there croissants and everything. They want us to be in there to, so we don’t know. Next time we talk man we might have three or four locations, we’ll see.
Brendan: Jeez, that’s incredible man, I’m happy for you guys. We’ve been chatting for probably a year now and yes, it’s awesome to see the growth and the feedback that you guys are getting. It’s so positive.
Blake: Yes and we are thankful for our partnership with you guys Brendan, man. When I have a regulator problem and I’m able to email you and say, “Hey, what should we do here?” I get an email back same day, man that’s awesome. We appreciate everything you guys are doing for cold brew coffee for the community. You guys are beer guys, but you’re taking your passion and your learning and helping a whole another sector grow.
Our core brew system– the new filtering plate is a great improvement over the basket, the quick cascade lid as I talked about earlier has been a huge help. Thanks for all you guys are doing. You are part of this too.
Brendan: Glad all that stuffs working for you. Hey do you mind if we finish off with a few quick fire questions?
Blake: Yes, no problem.
Brendan: All right, maybe one or two word answers, little longer if you have too. Yes something we are going to start trying in 2017.
Blake: Cool, I’m ready.
Brendan: All right. What do you think about the current state off Cold brew?
Brendan: Good response there. On a scale of one to 10, how would you rate how your business has grown from the time you started to where it is now? 10 being exactly as planned or one rolling down the river taking whichever fork you have to take.
Brendan: All right, what’s one thing you know now that you wish you could go back and tell yourself when you were just getting started?
Blake: Wow that’s a deep one, hang on. Give me a second.
Brendan: That’s not a quick fire is it?
Blake: What’s the one thing man to go back to myself. We’d be careful, take time to say yes– something like that. Sometimes we are so eager we say yes to everything, but later we realize wow probably shouldn’t said yes to that probably should have taken it slower.
Brendan: Bit of more than I could chew.
Blake: Yes, something like that maybe something that. Something along those lines.
Brendan: Yes, be thoughtful in your decisions .
Brendan: All right, your favorite way to drink coffee?
Blake: Affogatto right now.
Brendan: Over ice cream huh.
Blake: Yes man, that’s been huge locally. People that don’t like coffee or espresso here- the same even I told you about that we killed the two cakes of cold brew in two days. We sold off our affogatto cups too and we started serving the affogattos in just the regular coffee– an eight ounce coffee to go cup. Jamaicans love their ice cream and once they have affogatto they realized it’s a little bit of heaven.
You got the sweet of the ice cream mixing with the bitterness of the espresso, the coldness of ice cream, the warmth of the espresso, the creaminess, the texture. I mean you take that creamer in the espresso and mix it with a little bit off the melting ice cream. It’s just honestly right now– after lunch affogatto time man.
Brendan: There is no time that an affogatto is bad. All right, just two more for you. If there were no coffee what would you be doing right now?
Brendan: [laughs] Where do you see cold brew going in the next year?
Blake: Usain Bolt has saying when he says, “To the world.” He does his little pose, so to the world.
Brendan: To the world all right, Blake that’s been fun. Thanks so much for joining us again and look forward to getting an update in another six or eight months.
Blake: Cool. Thanks Brendan, thanks for all guys and keep it up.
Announcer: If you are looking to learn more about cold brew and draught coffee, make sure you checkout keg outlets ultimate guide to cold brewed coffee and serving coffee on draught. Hey, don’t just take my word for it, here is Daniel Browning from the Browning Beverage company in Marfa, Texas.
David Browning: I got on the internet and I started looking around and I found the Keg Outlets ultimate guide to cold brewed coffee and read it a couple of more times than I’ve read anything in my life. That was pretty much all the research I needed in.
Announcer: If you’re looking to start your journey with cold brewed or draught coffee checkout the ultimate guide to cold brewed coffee and serving coffee on draught. A free 34 page e-book offered at kegoutlet.com. You can get there through the drips and draughts website by going to dripsanddraughts.com/ultimateguide.
Brendan: Okay a big thanks to Blake for joining us today. If you haven’t done so already go checkout their website deafcancoffee.com and go follow them at social media. They’re very active socially they do a good job at keeping their Instagram page up to date, Facebook, Twitter check them out, go follow them. Let’s see what else do I have to update you guys on? We recently moved our office and our warehouse that’s set us way behind on a couple of things.
Moving is never fun, never easy and this one was particularly rough because it was in a in the hype of the start of cold brew season. Yes, we’re finally catching up it’s a– We’re finally getting settled in which is nice, what else? We’re hoping to release some new products here soon. We’ve got a partner on a cleaner and sanitizing solution, so going to be releasing that pretty soon as well. Yes, just all good stuff.
Looking forward to the summer and yes, looking forward to starting our next project which is going to be social project. Hoping to do a e-book on cold brew cocktails so stay tuned for that.
I think that’s going to do it for today you guys, we appreciate you tuning in, if you’re looking for show notes on this episode you can find those by going to dripsanddraughts.com/57. A final thank you to Blake Widmer from deafcancoffee for joining me today. I’m Brendan Hanson I will see you again next Friday on the Drips and Draughts Podcast.