Highlights & Takeaways
Roast House works only with sustainable, organic certified coffees and farms.
8 Roast House coffees have won national awards.
Signature cold brew – F Bomb
Episode 99 Transcript
Brendan: [00:00:00] Today on Drips and Draughts dropping F-Bombs with Roast House Coffee.
Brendan: [00:00:14] Welcome to the drips and drafts podcast where we help you bring your craft to draft from soda to beer and from coffee to BUCETA. We’ll discuss making your favorite craft beverage in smaller large batches and how to best serve on draught.
Brendan: [00:00:43] Thanks for tuning into another episode of The Drips and Draughts podcast. As always I’m Brendan Hanson and I’ll be your host today. We’ve got a good episode for you. We’re joined by two members of the roast House Coffee team Deborah di Bernardo and Jim Murphy. Join me today to talk about growing a business cold brewing kegging and what the future might hold for. Cold brew coffee and cold brew teas as well as cold brew cocktails and other coffee related craft beverages. So as always a couple of quick notes before we get into today’s episode we’re always looking for new questions and topics to discuss on this podcast. So if there’s anything you ever want to hear us discuss or talk about hop onto our website there’s a link up there it says questions for the show click on that and you’ll be able to record a voicemail for us that will come to us if we play it on air. You’ll win a T-shirt. So you get a question answered and get a T-shirt. Win win. Also I mentioned in the intro last week is we’re starting to work on our cold brew cocktails ebook again. So if you’d like to get a recipe featured in there hop on over to our website – dripsanddraughts.com/coldbrewcocktails that’ll bring you to a page where you can enter a recipe submitted to us. And yeah hopefully we use it in the book once again that URL is dripsanddraughts.com/coldbrewcocktails And last reminder here were just about at episode number 100 and I just popped on iTunes and we only have 83 ratings and reviews so just another reminder to hop on over to iTunes whenever you get a free moment and leave this podcast a quick rading or review. All right. With that let’s get into today’s episode with Debra and Murphfrom Roast House.
Advertisement: [00:02:40] Thanks to our sponsor Cold Brew Avenue.
Brendan: [00:02:43] One more quick note before we get started we had a little technical difficulty before we started recording and we thought we got it all worked out. But apparently some things got a little mixed up or skewed when when all the audio files were uploading. So there was a lot of talking over one another and yeah just the timing didn’t seem to line up so if there’s any awkward silences or yeah things just seem a little out of sync. That’s why we apologize in advance. But I think we did enough editing to make it listen you enjoy.
Advertisement: [00:03:21] 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 percent reusable stainless steel filter system. Visit them at coldbrewavenue.com to learn more.
Brendan: [00:03:45] Today I’m joined by Deborah Di Bernardo and Jim Murphy from Roast House coffee up in Washington. How are you guys?
Jim: [00:03:52] Good. Very good. How are you.
Brendan: [00:03:56] I’m good. Thanks for coming out some time to join me today.
Deborah: [00:04:00] Oh you bet. Our pleasure.
Brendan: [00:04:02] Yes. So would you guys mind give me a quick background in bio on each of yourselves. Just kind of letting us know how you got into coffee. Maybe start with Deborah. Ladies first.
Deborah: [00:04:16] Oh so after 20 years of divorce and bankruptcy law I wanted to get back into food services. So I apprenticed with a local coffee roaster and Spokane as my way to get back into food services.
Brendan: [00:04:31] Wow. Yeah.
Deborah: [00:04:34] Now after working with him for seven eight years I realized I really wanted to do coffee just a little differently.
Brendan: [00:04:42] Ok so so you went from being an attorney to owning a coffee company.
Deborah: [00:04:49] Well I’m not an attorney it was my husband was the attorney I was the business manager.
Brendan: [00:04:54] All right.
Brendan: [00:04:55] Either way a huge change of pace here. It’s awesome. How about you Jim.
Jim: [00:05:05] Well I was a customer of Roast House and just kind of fell into it accidentally coming in and Deborah’s daughter Josie was bottling cold brew and I volunteered to help her. She took me up on that and then offered me a job. So that’s how that worked out.
Brendan: [00:05:26] Cheap help… was it was initially a barter system where you helped and got free coffee?
Jim: [00:05:33] For the first couple times was Yeah you know I had a backer been home brewing beer for quite a while. And that was my bottling experience. So it kind of got my foot in the door.
Brendan: [00:05:46] I know the home brewers are out there cringing. Just imagine it having a bottle all that beer. That’s a process.
Jim: [00:05:54] It is.
Deborah: [00:05:55] It is. And his volunteering was just a real lifesaver. We had no idea what we had opened ourselves for. We had been brewing cold coffee for years and years but had not tried to put it in small bottles single serve bottles which then required FDA USDA WCA intervention and approval so he was a lifesaver. Poor guy.
Jim: [00:06:22] I don’t know who get the better end of the deal.
Deborah: [00:06:28] Definitely me.
Brendan: [00:06:30] Well nice so how. How about Roast House as a company. How long has roast house been around.
Deborah: [00:06:37] Well Roast House is eight years old. As I said you know I had left this other roaster with us wanting to start a coffee grocery that was built around sustainable coffees so coffees only grown in totally natural environments certified organic fair trade shaky ground bird friendly. So I wanted to find a way of doing coffee and not making a penny ever actually that that was supposed to be funny. Because all those certifications costs.
Brendan: [00:07:16] I’m sure that adds to the price.
Deborah: [00:07:18] It does. But anyway that’s just eight years ago we did it. We’ve grown. And we’re still committed. We still hold those values and ethics and we’re having a great time. And you know those values and ethics have led to winning eight of our coffees winning national awards. So obviously there’s something to be said for really clean coffee.
Brendan: [00:07:43] Yeah I bet so. But you guys have probably developed the following and I would imagine it just keeps growing.
Deborah: [00:07:53] Most definitely.
Brendan: [00:07:55] Cool well you guys are in Washington which you know I know a lot of people consider the land of great coffee and that’s you’ve pretty much told me what separates your coffee is there you know looking at your website. I didn’t honestly I didn’t see that as you know one of the prime selling points. Is that something that you know the people who come into your cafes are made more aware of just through interaction with employees.
Deborah: [00:08:23] Definitely. But to go back to our Web site we’re under reconstruction on our Web site because we hadn’t you know successfully conveyed that. So it’s been tough to share it’s a one on one process. We did about four years ago build out a tasting room in our warehouse. So we built a coffee bar and it was just complimentary can command you could take as many of our coffees as you’d like. There was never a charge and we were just while you’re sipping coffee. We were bending your ear. And then we went through a little bit of a remodel and the expansion of that tasting room. So two hundred thousand dollars later in expansion and redesign and now we have a state of the art coffee tasting room lab. And we have now we just have anywhere from a dozen to several dozen visitors every day.
Brendan: [00:09:28] That’s awesome that’s so you guys provide an education to people pretty much free of charge like him just come in and taste and learn.
Deborah: [00:09:36] Yeah and it’s exciting it’s thrilling thrilling for us. We get to share it. We get to watch people’s faces when they taste. One of the cleanest clearest. Coffees imaginable. No no defects no chemicals. There’s quite a difference.
Brendan: [00:09:55] No kidding. I’m actually going to be up in Seattle in the middle of March. You guys are not in Seattle are you?
Deborah: [00:10:05] We’re a quick flight away. Forty five minute flight or five hour drive.
Brendan: [00:10:10] It’s like driving across California a few hours.
Deborah: [00:10:14] Yeah we’re we’re right on the Idaho border.
Brendan: [00:10:17] OK well jeez that sounds like a place I would love to visit.
Brendan: [00:10:22] Yeah. Yeah yeah. How you try to plan a trip.
Deborah: [00:10:27] We’d love to have this
Brendan: [00:10:29] Awesome, well digging through you guys website a little bit. I noticed that you guys had posts relating to cold brew going back to as far as 2010 which is that about the time that you guys started up his cold brew always been kind of focus for you guys?
Deborah: [00:10:44] Yeah we started in January 2010 and we have been doing Koper since then. It’s something I’d done with the roaster I had learned the business with though for him at that time he felt it wasn’t serious coffee and it was embarrassing. So bad considering how many people loved it. I open my doors with five gallon bucket and started making and selling direct to the public. Right. Right away.
Brendan: [00:11:17] So it’s been at the core of your business for since the beginning.
Deborah: [00:11:21] Yep yep.
Brendan: [00:11:23] Wow. Awesome. Well cool let’s dig into cold brew a little bit more. You know in shooting e-mails back and forth prior to our discussion today you guys mentioned that you’re rolling out a kegging program. What can you tell us about that and you know what prompted you guys to go in that direction.
Deborah: [00:11:41] Well Murph I’m going to let you take it but I’ll just introduce the reason we went into getting versus the 12 ounce long necks is the margins on the 12 ounce long necks just aren’t there for this small company with this small hands on production line. So kegs themselves lend themselves to considerably more significant margin which offset some loss on the 12 ounce bottles.
Brendan: [00:12:10] Gotcha.
Deborah: [00:12:11] And basically basically I just stepped back and asked Murph to make it happen.
Jim: [00:12:17] So pretty much pretty much what it was. I had listen to when you were actually earlier. I can’t think of the company’s name right now in Southern California. That does kegs and parades. I believe the Calgary raiders to their customers. And it’s all rolled in. The cost of the cake has rolled in. And so that’s what that’s what prompted it in my mind anyway to start thinking about it and moving forward with it. And to our to our stores that we’ve had coffee and for a long time we had an opportunity to put a curator one of those stores to start with. And that’s what that’s what actually you know move us forward from the planning stage to actually making it happen. You know so and so far in five different actually six different locations now. Just in the Spokane area here that’s awesome.
Brendan: [00:13:21] And are you guys doing cagy in just a single style of coffee or do you guys offer maybe different origins or you know flat cold brew versus nitre.
Jim: [00:13:33] Well right now we’re doing it’s own. It’s Nairo mainly are our flagship O’Berry which is our f bomb cold brew. Well yeah I’ll let Deborah explain the name to you but in our tasting room though we are doing single region. So right now we have the F bomb on tap Nitra but also have Idema on tap.
Brendan: [00:13:56] Ok. Yeah I got to ask about that name.
Deborah: [00:14:00] That kind of provocative isn’t that.
Brendan: [00:14:03] I like it.
Deborah: [00:14:05] Well it’s just really stems from the Croff itself. It’s just from such a clean pristine ecosystem and it has such heavy heavy chocolate note and strong aroma. When we’re roasting that inevitably I jump out of my chair and ask what the fuck is that. Is that it smells like baking brownies in here. So that’s it took us a couple of years to get comfortable with the fact that every time I sniff that coffee I was dropping F bombs. So we’ve just accepted that that’s the name of the coffee and we went about three years ago we started actually putting it on bags and bottles and it was amazing how all of a sudden it became our number one seller.
Brendan: [00:14:54] Nice do you guys have a logo that goes with that or a nicely designed tap handle? I’ve got plenty of ideas if you don’t.
Deborah: [00:15:04] Wll Murph is trying to create a tap handle. We had a very rough or very little cartoon logo that we use for a little tiny bit in-house, but now we have a nice label on our f bomb bottles and we are talking about tap handles.
Brendan: [00:15:25] Cool, right on. So switching gears a little bit back to your tasting room you guys do serve the cold brew on draught. Are you guys also doing pour overs or hot coffees or cup beans for the people who come into there.
Deborah: [00:15:39] Yeah our free free tasting program is built around pour overs. We have made bar espresso equipment so we have to pour over towers besides several espresso group heads. We have 5 grinders on our bar so we can switch easily from one coffee to the next and then we have another 20 coffees on a cart ready to go and you know switch out in a grinder so people will try one to six different coffees as well as the cold brews on tap and or espresso sodas because Murph set us up with CO2 tank. Murphy. Am I correct.
Jim: [00:16:25] We’ve got sparkling water to go along with the natural Kolber so palate cleansing you know in addition to adding you know little bit extra flavour.
Deborah: [00:16:40] Yeah. So and we’ve been having a ball with espresso soda you some something infusions we make in-house few shots of espresso and then some soda water and damp we’re in business interesting haven’t.
Brendan: [00:16:55] I don’t think I’ve come across one of those yet.
Deborah: [00:16:58] Stop are you going to have to pop in.
Brendan: [00:17:00] Yeah absolutely. Well cool. Another note I’ve got here is you guys are now building out a new flagship like retail café and you know from the e-mails it sounded like cold brew and new experimental drinks are kind of going to be front and center. Can you tell us about some of those. Hot bloomed cold brew single origins mentioned. You know that is that something that’s going to start taking a focus.
Deborah: [00:17:29] Well you know cold brews are I believe fired or is the wave of the future and these high end specialty cafes. So we will have 5. 5 poor over positions on our bar and that will be front and center as well as then you know the three groups heads espresso group heads and Siemens and then at the very end of this 40 foot long coffee bar we will have what we like. I know we will have 10 free dedicated to our slow bar and that’s where we will take the espresso shots with some Kourosh herbs and door infusions we create and fruits and we’ll use a little bit of shaking and mixing a little mixology on tap basically and serves those as basic clay you know in a cocktail glass so kind of like a coffee cocktail minus the alcohol.
Brendan: [00:18:35] So almost that bar experience going and having a nice designer drink made and just being able to sit there without the alcohol.
Deborah: [00:18:43] Most definitely. And Aaron and Kyle had been playing with these concoctions for the last year. Yesterday I got to serve five different new drink mixes that they had come up with. And by noon I was I was tapped out.
Brendan: [00:19:04] I was going to say so you guys are running pretty over caffeinated there some days, huh?
Deborah: [00:19:11] Most days. Most that is the glorious thing and there’s no calories and coffee. I love that.
Brendan: [00:19:19] Hey you can’t you can’t beat that.
Jim: [00:19:22] Yeah we played around. Sorry we played around a little bit with the blue on our Deema cold brew. We tried that and it turned out really nice really good good flavors.
Brendan: [00:19:35] Yeah when you hot Bloom what do you guys notice as the primary difference in Hot in verse. Just doing a full cold.
Jim: [00:19:41] I think it brought out a lot of the fruity flavors and especially one thing we noticed right out of the red kettle and this one is it also almost tasted like it was barrel age sure it had some bourbon or something and it was really crazy. But it was an awesome awesome flavor.
Brendan: [00:19:58] Nice yeah I’ve got a note here that you guys have a cold brew tea. What is that. Is that a you know a different style of cold brewing. Is it lighter.
Deborah: [00:20:10] Are we. Are we talking.
Jim: [00:20:12] Coast Guard admiral the Coast Guard and the other. Basically just steeping the tea in cold water for a period of time instead of you know that no hot water involved in that.
Deborah: [00:20:28] Well the principle goes back to the principles are the same as sun tea only we’re not sticking it outside in the sun we just leave it in the warehouse and let it steep for what twelve twenty four hours. Right. You take that extraction. Yeah.
Brendan: [00:20:45] Yeah we’ve actually tried that with with a black tea and results were awesome.
Jim: [00:20:51] That’s good to hear.
Deborah: [00:20:54] and you’ve heard about the cascara you know the Cherry from the coffee the pulp.
Brendan: [00:21:01] So you guys are doing drinks with those as well.
Deborah: [00:21:03] Yeah we’ve been playing with it for the last year and then just recently air and our roaster coerced me into buying a couple of bags so I think we’re going into production with cascara cold brew.
Brendan: [00:21:21] Cool. And what kind of you know what kind of changes that are. You know is that going to be a completely different market that that caters to. Obviously it’s not it’s going to be a lot more fruity than coffee would taste correct.
Deborah: [00:21:36] Yeah.
Brendan: [00:21:37] Is there caffeine in that?
Deborah: [00:21:38] You know I don’t think I can’t imagine that there isn’t some caffeine though we’ve not measured it. And thanks for bringing that up so we can address that later. But I think for non people who do not like coffee because it’s so fruity it’s a fruit itself. I think it does it expands our market place a little bit plus it’s a novelty. Yeah. So it’ll attract it’ll attract people just because of it being so novel.
Brendan: [00:22:14] Sure yeah definitely a new product that you’re starting to hear or see blips of it here and there but yeah definitely not a mainstream type Aerojet
Jim: [00:22:23] And it’s got such a light flavour it has a unique light fruity flavour nothing really heavy at least what we’ve done so far with it. And we’ve also we’ve carbonated it also so you get a little bit of a fizz and it just has an awesome if you’ve ever had an Arnold Palmer or something like that is slightly, but not as sweet not as not quite as strong flavored suggests that this very refreshing rank.
Brendan: [00:22:53] Cool. Nice. So moving on a little bit. You know that everybody seems to have a little bit different opinion on what cold brew actually is. And we asked this to a lot of our guests can you guys give me your definite and you guys might even have a different definition. But could you guys give me what your definition of cold brew is.
Deborah: [00:23:13] Go ahead.
Jim: [00:23:14] Oh mine is just a coffee. Steep your brewed with no heat at all so the cold the whole time. A room temperature at least which you know that could be 70, 80 degrees I guess in some places but you know cold cold for the whole day going beginning to end.
Deborah: [00:23:35] Yeah. Well obviously that he you know he clarified that. Now why cold brew. Just the the absence of acidity that heat seems to ignite when you’re applying heat to the coffee beans. So many people who have never been able really to handle coffee because of reflux or negative reaction to it they can drink cold brew. And I believe that’s where our market really has developed and grown around here is due to people’s issues with being able to you know handle it.
Brendan: [00:24:15] Yeah I’ve heard quite a few people with you know acid reflux or anything like that that never drank coffee but were introduced to cold room and just fell in love with it because they’re able to stomach it.
Deborah: [00:24:27] Yep literally. So yeah. And we do we saw it by the Growler we saw by the gallon container. Now people bring in their own containers. We fill ’em.
Brendan: [00:24:38] Oh that’s so great. I wish you could get a little shopper in our area that would do that.
Deborah: [00:24:44] And I think that’s a sign of the retail the grocery store retail Koeberg displays we provide and 12 ounce cups so people have customers have the option in the retail stores are buying it by the cup or by the Growler
Brendan: [00:25:02] Or by the growler, huh? I think that’s one of the benefits of Washington. We don’t we just don’t have that here in Southern California.
Deborah: [00:25:09] Well you have the kombucha displays don’t you?
Brendan: [00:25:12] There’s kombucha, but you’re basically just buying bottles. There’s no no no option to just buy a cup of it or or fill a growler would be awesome.
Deborah: [00:25:20] Oh I’m surprised. OK.
Brendan: [00:25:23] Well yeah we need to I don’t know if there’s a law preventing that or what. But yeah we just don’t have that.
Deborah: [00:25:30] Yeah Washington that’s one one area I guess who are leaving and not much but we’re obviously keeping them.
Brendan: [00:25:40] Absolutely.
Jim: [00:25:42] Is it the same way with Philon growlers there are you guys able to do that or?
Brendan: [00:25:47] We can do that only a brewery’s there’s no tap rooms can’t fill growlers there’s no growler polling stations at grocery stores. My brother came back from a trip to Idaho and he said you know the market had a bank of like 20 different beer tops and you could just fill your growler there.
Brendan: [00:26:04] Yeah. That was awesome. Yeah it’s great.
Jim: [00:26:09] Interesting.
Brendan: [00:26:10] Yeah it’s very it seems to vary quite a bit from state to state. And you know alcohol with beer. I kind of get it because it’s regulated but I don’t you know coffee I don’t see why they wouldn’t do that or Kombucha.
Jim: [00:26:23] Oh yeah definitely.
Deborah: [00:26:24] Well and the difference in Idaho and Washington to that is Washington where under some serious oversight as I had mentioned FDA USDA USDA all has a hand in it. Our products been tested by all these different agencies. And there’s it’s quite rigid in the production and there’s a lot of oversight. Any given day we had agents from any one of those agencies in here making sure that we’re doing everything exactly right. Whereas in Iowa Idaho is still the Wild West. They can pretty much brew anywhere and bottle as well.
Brendan: [00:27:07] They’re gunslingers out there, huh?
Deborah: [00:27:09] Literally. That’s funny.Almost.
Brendan: [00:27:15] Yeah it’s funny until it’s not. It’s
Deborah: [00:27:18] Funny. Did it cost you thousands and thousands of dollars and your competitors don’t have to you know invest in that. So but we smile and where we’re having a good time with the products.
Brendan: [00:27:31] Good good. Well would you guys mind telling me a little bit about your cold brew process. Again more questions that we always get so we’d like to ask our guests. You know I’ve got a few different questions here. What type of ratio of coffee to water do you guys use when you’re cold brewing.
Jim: [00:27:49] We use a pound of coffee tea a gallon of water. It’s pretty pretty standard I think. I don’t know maybe but. And we have the 50 gallon system from you guys. And for from Cold Brew Avenue and we fill it all the way up to 40 pounds 40 gallons
Brendan: [00:28:12] Wow. Yeah and that’s the that’s the serving strength when you guys bring it out of there or do you concentrate.
Jim: [00:28:19] So we do where we draw the off into a second kettle and then blend it with some water.
Brendan: [00:28:26] I want to ask you about the process a little bit more but for you. Before we jump into that what’s typical steeping time is a very from you know the different beans or roast levels that you guys are using or is it you guys got a standard amount of time.
Jim: [00:28:42] Generally 24 hours. Most cases give or take a few hours depending on what else is going on. We have try it especially this winter some colder temperatures we’ve tried letting it go a little bit longer. It seems it seems to make a difference a positive difference anyway and the flayers you know like 36 hours. Things like that. So you Yeah.
Brendan: [00:29:08] Ok. Wow. And then for that steeping time is it. You guys. Well based on what you just said I’m imagining you’re not maintaining or you’re not sticking at a refrigerated temperature a constant temperature ambient temperature yet.
Jim: [00:29:23] And with that volume of water it pretty much it stays pretty level. So our groundwater is here is the ground where temperatures are pretty cold to begin with even in the summertime. And so you know 40 gallons just in 24 hours it doesn’t rise a whole lot.
Brendan: [00:29:44] All right cool. Any other. I don’t know. Notes sir. Anything about your cold brew process that people might find different or interest you know.
Jim: [00:29:58] I don’t think so. I don’t know what would be what would be different from a lot of the stuff other people are doing. I’ve heard different stories of people you know brewing in its strength and then also it blending it for a dilution. So I think it’s pretty standard. I don’t know.
Brendan: [00:30:16] All right. Well you mentioned that you use a Cold Brew Avenue stainless steel system. You know actually that’s how this podcast came about. I think whoever runs the social media posted some pictures and it’s like a website they modified that a little bit so a lot of that gets you guys on this chat about that just because you know we always have people asking and we’re always you know interested to see what we can do to change those up. It sounds like you use it fairly and like pretty commonly the way most people do. But can you tell. Tell us about some of the modifications you may have noticed the CIPA spray ball in there. I think the post online mentioned
Jim: [00:31:01] Well for the CIP. For me it was ease of cleaning and also the volume of cleaner and sanitizer that we need to to use on each setup. We built most of our customers and good friends. We designed a cart for the two vessels and we also Abbo we built the brewing kettle where they tippy dump system on it so we could you know 40 pounds of wet coffee grounds is pretty heavy. So we’re able to take out and dump that out into a garbage can or whatever wheelbarrow or whatever use it to get rid of it and then easy enough to rinse it out that way we don’t have to use as much cleaner we can use get away with using about 10 to 15 gallons of cleaner and sanitizer to clean it using the spray balls. So that was that was why why we did the spray balls that’s easiest. And then from the brewing kettle we use a pump to transport transfer it into a blending kettle and same thing. Easy to clean that one we haven’t built a system for yet. It’s easy enough to pick up because when it’s empty. But yeah those are some of the changes you could try clamp fittings on everything to make it sanitary and easy to clean and easy to take apart. Put back together so far.
Brendan: [00:32:30] And CIP for anybody not familiar with that is just clean in place meaning you guys are crassly correct. You guys are just pushing your cleaner through there and letting it go to work.
Jim: [00:32:39] Yes saves on saves on water and saves on the amount of cleaner that we need to use and sanitiser course
Brendan: [00:32:45] And elbow grease.
Jim: [00:32:46] And elbow grease, yes.
Jim: [00:32:49] I can’t imagine trying to lift 50 gallon kettle with white coffee grounds that would be be something else.
Brendan: [00:32:57] Yeah you’d have some guns for sure that way.
Deborah: [00:33:00] That would require more 20 year olds than we have
Brendan: [00:33:05] Bring in the Young Guns. Cool guys. We’ve pretty much gone through everything on the outline. Anything else. Either you want to mention before we wrap this up.
Deborah: [00:33:19] You know I think we’re right on the verge you know obviously this is in its infancy and more and more roasters will be participating. We have cat coffee shops that want to set up their own cold brew systems also and go right into kegs us to emulate the same service we’re providing. So I think it’s on the verge Murph is actually consulting with one of our Southern California customers. To create a much smaller version of what we have going on here.
Brendan: [00:33:56] Nice yeah cold brew has definitely been on the way up and it seems to just be gaining popularity every year. I would agree with you.
Deborah: [00:34:07] Yeah especially in the warmer weather where you have that cold coffee on tap very refreshing. So pulling Hot Shots diluting it down cooling it down right makes it very easy. I was in southern California last week and at this one customers shop we were pulling the espresso sodas with a little bit of a lime and simple syrup infusion added to it and pouring samples for a couple of days to every customer who walks through the door and it was it was great. It’s great to watch their faces as they realize they’re drinking so damn costly. Yeah it is great.
Brendan: [00:34:54] So yeah there’s just so many options when you know when you start to put it on top and you know mix it with nitrogen or carbon dioxide there’s just right it is really interesting to see where things go.
Deborah: [00:35:05] Unlimited.
Brendan: [00:35:12] Ok guys work and working people go to find you guys either in person or online.
Deborah: [00:35:19] Well I’m where it’s fairly simple RoastHouseCoffee.com and our tasting room in Spokane is we’re listed online but the address is just 423 East Cleveland, Spokane and we’re just north of Gonzaga University.
Brendan: [00:35:41] Cool. I’ll make sure we put links and links to all that stuff in the show notes.
Deborah: [00:35:47] We Appreciate it and we’ll go ahead and re-share and post it to awesome.
Brendan: [00:35:52] Thanks guys.
Jim: [00:35:53] Thank you.
: [00:35:53] Thank you again. Thanks to both of you for carving out some time today.
Jim: [00:35:57] Thank you.
Brendan: [00:35:58] Definitely appreciate it.
Deborah: [00:35:59] Thank you, We appreciate it too.
Advertisement: [00:36:10] If you’re looking to learn more about cold brew or draught coffee. Make sure you check out Kagarlitsky Ultimate Guide to cold brew coffee and serving coffee on draught. But hey don’t just take my word for it. Here’s Daniel Browning from the brownie beverage company in Marfa Texas. And I got on the internet and started looking around and I found out outlets Ultimate Guide to cold recalls and a couple more times and I read anything in my life that was pretty much all the research I needed. So if you’re looking to start your journey with cold brew or draught coffee. Check out the ultimate guide to cold brew coffee and serving coffee on draft. A free 34 page ebook offered a Kig alatt dotcom you can get there through the drips and drabs website by going to drips and drafts dot com slash Ultimate Guide. All right a big thanks to Debra de Bernardo and Jim Murphy for roast House coffee for joining me today.
Brendan: [00:37:16] If you’re looking for links or show notes from this episode you can find those by going at Drips and Draughts dot com slash ninety nine episode ninety nine folks. That means next week is episode 100. We were trying to plan a little event but time ran away from us so nothing major but we are changing it up a little bit next week and we’re actually well you’ll see just a couple of quick reminders. If you haven’t done so already go leave us a rating or review and iTunes or Stitcher Radio. Also if you’ve got any cold brew cocktail recipes send send a man drips and drabs dot com slash cold brew cocktails and once again if you’re looking for links or Schoenaerts from this episode you can find those at Dripps and drafts dot com slash ninety nine another big thanks to Deborah and Jim from roast House coffee. I’m Brendan Hanson and we’ll see you next week on episode 100 of the Drips & Draughts podcast.