#25: The Golden Bean - The Americas

[00:00:02] and I'm Tim.

[00:00:04] And I'm Terry.

[00:00:05] And we're two coffee rosers in the Pacific Northwest talking about the coffee business.

[00:00:11] They joined being an entrepreneur, all things coffee roasting, and our coffee culture.

[00:00:17] And maybe coffee itself.

[00:00:19] Thanks for being here.

[00:00:21] We appreciate you listening.

[00:00:23] Well, hello everybody and welcome.

[00:00:25] And we have two maybe ill.

[00:00:29] Are we playing our own version of license to ill?

[00:00:32] License to ill, yeah, the Beastie Boys.

[00:00:35] One of the best albums ever recorded, right?

[00:00:37] I'm just saying.

[00:00:38] And neither of us is feeling particularly well, but we're given the people what they want.

[00:00:45] Content, forgiving content.

[00:00:48] We thought it was pretty important for us to tell you all right now.

[00:00:52] We are waiting in the last couple of days before Golden Bean entries get judged.

[00:00:58] Yes, we're all getting judged.

[00:00:59] How is that effect, as well?

[00:01:01] Our attention was to tell you about what it takes to pick Golden Bean copies and I think we'll cover that.

[00:01:07] I know that we'll talk about what constitutes coffee to win medals by him.

[00:01:12] Sure, we'll cover that.

[00:01:13] But let me just say that my friend and co-leasore carry is really not feeling well.

[00:01:22] And I made a point to come on board today.

[00:01:25] So for anybody who is listening to this, please subscribe and make it worth our while.

[00:01:32] Pretty please.

[00:01:33] I have to make a note about that.

[00:01:36] So for everyone listening, currently the stats that I looked at were at 50 subscribers on Spotify.

[00:01:45] And we need at least 100 listeners.

[00:01:48] So if you know someone who's coffee obsessed, like so little bit of good humor,

[00:01:53] recommend the drop-temp coffee podcasts help us get to a point where we can monetize and that we can use that money to further

[00:02:05] prologue the podcast pay for things.

[00:02:09] Please, that would be wonderful. Thank you.

[00:02:11] I think we should offer a bribe.

[00:02:13] What do you think?

[00:02:14] I think we should bribe the people to get more people subscribing.

[00:02:19] I think we should give them a free cup of coffee at the cafe.

[00:02:22] What do you think?

[00:02:23] Well, if they're not in Oregon where we are,

[00:02:27] I'll drop a couple bucks off of pound of coffee from my company.

[00:02:31] Yeah, and I could just say, I'll tell you what.

[00:02:33] How about we do this? What if what if we did a contest?

[00:02:37] Okay, just hear me out.

[00:02:39] Okay.

[00:02:39] And what we'll do is we'll do a contest of seeing when we hit 100 subscribers onto our podcast,

[00:02:53] we should do a giveaway.

[00:02:54] Oh, I mean, when we get to 100 subscribers and we are currently at 50,

[00:02:59] we're going to give away from both of our companies.

[00:03:02] That's a win.

[00:03:03] 100 subscribers on Spotify.

[00:03:05] Okay. All right.

[00:03:06] So everybody listen to Spotify and subscribe.

[00:03:10] We want those. We want those subscriptions.

[00:03:13] Anyway, with that said, thank you for joining.

[00:03:15] Carry, I know you're not feeling very well today, but believe me,

[00:03:20] here's to you and my non alcoholic beverage cheers.

[00:03:24] And here's to my waterloo sparkling water.

[00:03:29] Hey, waterloo, we want you to sign up as a sponsor.

[00:03:33] There, there you go.

[00:03:35] And meal, meal, flavor of water.

[00:03:37] By the way, the coffee flavor is not bad.

[00:03:40] It is golden being weak.

[00:03:42] It is currently on a Thursday and we are going to hear on Saturday night what happens.

[00:03:47] And we've kind decided that we're going to do a little watch party.

[00:03:52] And one of our local watering holes.

[00:03:54] We've got, I'm say, a quick thank you to three months brewing for giving us a place to go.

[00:04:00] Thanks three months.

[00:04:01] So appreciate you guys very much.

[00:04:04] Anybody wants to come and join us feel free.

[00:04:07] We might even buy around or maybe not depends.

[00:04:10] If we get thousands of people in our can afford to do that,

[00:04:13] but we'll make it right with that said, Carry, tell the people what you went through this year and why.

[00:04:19] So my golden being entries were two coffees.

[00:04:23] The first one was the morning mayhem, which is my anaerobic natural process coffee from San Bia.

[00:04:30] That was interred into the single serve category, which is also known as the K-Cup category,

[00:04:37] which I placed a silver medal last year for my Imo is Imo coffee.

[00:04:44] So I'm trying to at least get either a silver medal again or at least go for gold this category.

[00:04:52] So pretty excited to see what that turns into.

[00:04:55] The also the other one, I'm going to backtrack a little bit a few weeks ago.

[00:05:02] I entered into a roasting competition for Pasina coffee source, which is a green importing company in Anaheim, California.

[00:05:11] They did a coffee roasting competition where they sent out three mystery coffees and we had no information about that.

[00:05:20] And so we had to roast these mystery coffees, create a blend, and we had to figure out the percentage of the blend and then we submitted.

[00:05:29] So there was over 100 people that entered into this contest and added those 100 people, I went third place for my blend,

[00:05:40] and that was really awesome. Thank you.

[00:05:44] I got some cool prizes to go with it and including this shirt from roast magazine, so shout out to roast magazine.

[00:05:50] Shout out roast by the way, they should also sponsor us roast.

[00:05:56] Right. So roast roast magazine, there was a couple of prizes including a fresh roast, SR 800 home roaster.

[00:06:07] So that's a small, like little air roast you're saying. I'm pretty excited to play with that if I get around to it.

[00:06:14] But yeah, it was a great competition. We did find out eventually as they announced the winners, like what the coffees were.

[00:06:23] So that was pretty rad to figure out what it was.

[00:06:27] And then basically, with I had leftover coffee from that competition, I basically took the feedback from what the judge said on my coffee for that competition.

[00:06:40] I roasted up the coffee again, this for golden bean based on that feedback.

[00:06:47] And then I submitted that to the pour over category for golden bean America's and it's called mom sangria vibes.

[00:06:57] So that's the coffee.

[00:06:58] Here's the sangria and mom.

[00:07:00] And the reason why it's called sangria vibes is because of the really nice sweet red fruit.

[00:07:08] Juicyness that came out of it, you got like grape raspberry out of it. It was a really nice blend.

[00:07:15] I thought it was just because you like sangria.

[00:07:19] No, no, but I'm not really much of it. Alcohol drinker to be honest.

[00:07:24] So, but yeah, I know sangria's are red sweet wines. That's all I do.

[00:07:30] Okay, well, we won't go into depth of sangria, but that's pretty awesome.

[00:07:35] I'm really, really happy for you doing so on that contest.

[00:07:39] I know you spent a week forcing us to taste test or coffee and apply to the more.

[00:07:47] By the way, you know we're friends because I actually suffered through a really bad stomach ache after a day or two of that.

[00:07:54] But it worked well done, Carrie. Bravo. Good job. Okay, so you chose an anaerobic coffee that we both know very well from Zambia as your single serve.

[00:08:06] And you really like that category because it did well for you.

[00:08:11] What is it about that coffee that you love? Why did you enter that coffee and not say the emo's emo's emo for the second year in a row?

[00:08:21] I think the reason why is because the fact that Zambia is from a woman's co-op farm,

[00:08:30] I really want to represent women in coffee. So that was really important with me. The coffee itself is just amazing. Like you get peach and parat, it's a nice sweet, a surfing mouth feel for it being a single serve, a K-CAP.

[00:08:45] Like it's going to be brewed as a delicious delicious cup of coffee. I would the extraction of what it is as a K-CAP versus what you get in the pour over, it's going to taste the same if not better.

[00:08:58] I mean, granted with pour over there's a couple of things that you get out of pour over versus curate cup that you won't necessarily get because the extraction of water and temperature also play a part.

[00:09:08] I mean, as we're talking about home set up, but overall, I feel strongly that it's going to be very consistent across the board, a matter of what bring method you do.

[00:09:17] And I think it's going to really shine in the single serve category.

[00:09:21] Well well done, I hope you crush it. I hope you absolutely crush it. I have a staff that's very talented and last year we did very well.

[00:09:29] And this year I wanted to give my staff an opportunity to choose coffees. And that's the two associate roasters and management level people that I have working. So Bowie put together a coffee from the DR Congo, which which she described as a really amazing cup of coffee.

[00:09:53] I wanted to enter that in milk based, alternative milk based and pour over coffee. So I think it's going to be very well. It's a great coffee.

[00:10:02] And Shurea yet another amazing talent in my in my stable talent.

[00:10:07] And so I'm going to enter the coffee from Sumatra, mandaling region and blew my mind quite frankly. It's the best Sumatra coffee I ever had.

[00:10:19] And she wanted to enter that in espresso and alternative milk based and pour over and I think she's going to do very well in there.

[00:10:28] We also found that amazing co-op coffee from Zambia, and we entered that as Zambia and fruit cup.

[00:10:37] Our roasting styles are quite a bit different, but I think it's going to actually do very well for us. We entered that in four different categories.

[00:10:45] Put that in pour over espresso milk based espresso and alternative milk based espresso.

[00:10:51] Honestly, that coffee is pretty astounding and I would be amazed if we didn't combine walk out with five metals for that coffee. It's amazing coffee. It's fantastic.

[00:11:02] And finally, we ended up doing a pineapple co-frament from Nick Rogua that is maybe the most interesting coffee I've ever had stands out above and beyond something that really came with a lot of sweetness.

[00:11:18] We'll set the processing on the coffee's ridiculously complicated, but the coffee itself is very approachable and we put that into espresso and alternative milk based espresso.

[00:11:31] I think we're going to do very well beer.

[00:11:33] We also entered our geek-ath this year. We believe very strongly in sugar cane geek-ath, and we've been very fortunate last three years to actually metal all three years in row using the same coffee or a big fan of our sugar cane process from Columbia.

[00:11:54] I think it kind of leads us to the point of what is it about coffee that would make us want to enter that.

[00:12:01] I think we both stay that's the ambia coffee stands out. It's very unique, super sweet, hard to miss the fruit back on that does well in a variety of different ways.

[00:12:13] But I think for me when I'm looking for one and one to enter a coffee is something really surprising, unexpected.

[00:12:20] It's really where I want to go with that. We don't often put the same coffee in two years in a row that is true this year as well, and in the finding four new coffees that we really like.

[00:12:31] And we like getting the feedback, that's something we're going to talk a little more about in a bit is the feedback we get from this particular contest.

[00:12:39] How about Kerry, when you're looking for a coffee for Goldenbeam, what are you looking for?

[00:12:42] For me, whenever I'm looking for a coffee for Goldenbeam, I'm looking for something that has like, like you were saying, like something that I haven't entered in two before.

[00:12:53] Something that is going to be very prominent as far as profile and aroma and something that not only that I appreciate but my customers appreciate.

[00:13:04] And that's if there's like a consistency throughout that, then I know that it's a really good coffee to send.

[00:13:13] And with that set, but the second, the same degree of vibes coffee that I'm sending in, that is something I never really had my customers taste because it was basically a bunch of coffee I had leftover from a previous roasting competition.

[00:13:27] And I'm just taking something that I got feedback from the front of the judges in one roasting competition into this one.

[00:13:35] And I didn't have any feedback or people tasting, except like when I was originally submitting the coffee, I had your human bowie actually tests a coffee and you guys both got some mechanics.

[00:13:48] So that was really the only feedback, like outside of the staff that works inside our building.

[00:13:56] And so we're just kind of in a way kind of after making the modifications and going and kind of blind into that and going to see what happens.

[00:14:05] I think for me, I take a kind of centralized, but I'm looking for something that blows my mind.

[00:14:11] I'm going to start with that. It's great, it's great to get feedback, but generally when we ask that after I found a coffee that are really, really like, I think it's a reflection of the roaster.

[00:14:22] Now there are a couple things about this contest, they're a little bit different.

[00:14:25] Another contest, one of those things is that they actually standardized the brewing method. So for instance, when they say, pour over, they grind everything to the same grind settings.

[00:14:40] They will set a couple of samples of the same coffee between two coffee professionals and they will get them a scorecard where they are to mark points based on sweetness, boldness, acidity.

[00:14:57] And based on overall how the coffee is. So the most points you can get on that is 40, the best we've ever done is 32. We managed to pull that last year. It's pretty amazing.

[00:15:09] And generally speaking when you are looking for a coffee go in, the baseline for being able to get some hardware or metals on the way home has been about 25.

[00:15:21] Now, one of those things that happens and by mentioning this whole earlier is the feedback that you can get from the contest.

[00:15:30] Sean and Christine Edwards have been putting on this contest for 15 years in Australia. And this is the temp here that they've been doing that in North America.

[00:15:40] But this year they expanded to include South American Central America as well. So they're expecting quite a few more entries.

[00:15:50] One of the things that's going to happen is they are going to record input and suggestions or feedback on the coffees for every coffee we entered.

[00:15:59] And honestly, in the 10 years I've been part of this that has been a tremendous input. And something is really valuable. I think the one thing that I like getting out of this contest beyond winning an indication of metal is getting feedback they'll help me grow and become a better roaster.

[00:16:18] And certainly I've seen that through this contest.

[00:16:21] No, I think that's right. You mentioned about the feedback.

[00:16:26] I think last year I submitted like three coffees and the only metal I got was the silver metal last year.

[00:16:32] The only metal plate.

[00:16:34] Hey, hey, no, no.

[00:16:36] It was great.

[00:16:37] You made up for the other two coffees that did not metal and looking at the feedback in the notes of what those folks mentioned.

[00:16:47] It helped me kind of under kind of gauge a little bit more about like, what coffees not to enter and what coffees to you know trying to bring out certain profiles of the coffee.

[00:16:59] It really helps with the feedback.

[00:17:01] I agree. I agree.

[00:17:03] I had to funny to see back from the first year we entered. We put in four coffees. We got one two metals that year and the feedback we got on the two coffees that metal were that they really like to promenade flavors that came through.

[00:17:19] But the two coffees we entered that did not metal were both both said almost exactly the same thing to roasty.

[00:17:27] I think that's pretty interesting. We've been toning down our coffee roasting to try to pull out more flavors.

[00:17:34] And I think that first contest kind of set the standard for us.

[00:17:38] I really do like a feedback. I think that's great.

[00:17:41] Absolutely, because it's something that you just kind of take and then you learn and adopt from it and makes you better roaster for sure.

[00:17:48] Yeah, I'm pretty excited for Saturday. Well, at the time of this recording, it is Thursday at Thursday.

[00:17:57] And the announcements are happening on a Saturday evening. So pretty excited about that.

[00:18:04] So let's tell people, let's give it to them again. We're going to three mugs brewing.

[00:18:09] We're going to sit there and have the joy of seeing if our names pop up on a screen. That's always fun.

[00:18:17] Yeah, they're going to live stream it. I know they did that lot.

[00:18:21] I mean, they do it every year. Right. They live stream it. So they're going to live stream and then announce the winners for the categories in cold of pain. So pretty excited about that.

[00:18:32] The other questions we generally get there are five categories for smaller roasters.

[00:18:40] And they define a smaller roaster is doing less than 5,000 pounds of monthly.

[00:18:45] This is the standard. So if you're doing more than that, then you are considered a large roaster.

[00:18:51] Also, large roasters are put together with multiple location roasters into large roasting category.

[00:19:01] For micro roasters and people kind of like Carrie and I we do amount smaller than that.

[00:19:09] And they also require that we don't spend more than I think they put you at $60 a kilo, which about $30 a pound in cost.

[00:19:21] So both of us this year, I know that what I did, they took all four coffees there actually on or menu.

[00:19:29] That was one of the original roasters that they had and put those four into this contest.

[00:19:34] So we're actually drawing from the things they have in our menu this year. You're morning mayhem spend the menu for for what three months now four months.

[00:19:44] It's an anaerobic natural coffee that I haven't had in my menu in quite some time.

[00:19:50] And so it's a really awesome solid coffee, absolutely enjoy it.

[00:19:57] And I also have the e-moo is e-mail and that one is a really good one. So kind of expanding a little bit more on the light roast coffee options there, but also you know still have our selection of medium dark roast coffee as well.

[00:20:15] Kind of expanding a little bit on the I guess you could say on the offerings that that I have.

[00:20:22] Well, that's great. Honestly this week we ended up both receiving some additional reviews online that did nothing to say glowing things about our shop and I can't thank people enough for that.

[00:20:35] We really appreciate that.

[00:20:36] My feeling on this is that the part two of this is going to be fun.

[00:20:42] However if I'm crying tears because I haven't won anything, I'm going to hide that for a bit before we go live and have part two put it on here.

[00:20:50] But I'm hopeful. I think that this year we have the highest variety and probably the best selection of coffees we've ever put into a contest.

[00:21:00] I'm super proud of Bowie.

[00:21:02] Super proud.

[00:21:03] So like Tim was saying, we're going to have a part two of this segment.

[00:21:08] We're going to come back and we may have tears.

[00:21:11] We may have a laugh. We might be jumping for joy.

[00:21:15] We don't know what the outcome is because we're recording this before our entries are announced who the winner is.

[00:21:24] So Tim and I thought it would be a great idea if we did this part one kind of talking about our coffees and how golden being works for as a roasting competition.

[00:21:34] And yeah, so we're going to come back with the part two and we are going to let you know what the results were.

[00:21:41] We might get the feedback right away. We might not who knows we'll see but yeah I think it'd be a great boy circle back to part two.

[00:21:50] Yeah, what do you think the chances are we might be maybe a little buzzed?

[00:21:55] I'm my bias cider. I'm just saying I might.

[00:21:58] And maybe I don't know. We'll see if we'll see I'm not much of an alcoholic person.

[00:22:05] You know, I now need or my bubble figure it out anyway.

[00:22:10] I want to say a quick thank you do all of our sponsors.

[00:22:13] So let's go in there with Prima Roce and equipment.

[00:22:15] Thanks guys without you wouldn't be talking about entering contest.

[00:22:20] I also want to say a big thank you to Seattle roast and Seattle coffee equipment.

[00:22:27] Thank you very much for helping us measure out the correct amount of coffees.

[00:22:32] And we want to say thank you to a coolly coffee with a really cool single serving brewer.

[00:22:38] Soon to hit a shelf near you. So please keep an eye out for that.

[00:22:43] I want to say a special thanks to genuine origins who found some amazing coffees this year.

[00:22:51] Thank you very much guys and we also want to say hello to Anna Christie.

[00:22:57] And we want to say hello to the guys that cafes more for bringing some amazing coffee in as well.

[00:23:03] How about a carry who you want to say thank you to.

[00:23:05] I want to say thank you to Kavoya coffee. Thank you to cafes more for sure.

[00:23:13] And I want to say thank you for Goldenbeen for allowing us roasters to be competitive and really let us show our creativity when it comes to coffee.

[00:23:25] Thanks thanks Sean thanks Christine.

[00:23:28] We'll talk to you guys soon like you know what's happening in the meantime everybody have a good night and don't forget to subscribe.

[00:23:34] Please subscribe please please please.

[00:23:39] Thanks for joining us if you like our podcast or our coffee give us a five star review whenever you listen to podcasts.

[00:23:47] You can order our coffee at blind coffeerusters.com or rest of my mom dot com.

[00:23:53] Got a question for us go ahead and email us head hello at drop temp dot coffee.