1 00:00:00,280 --> 00:00:02,840 Speaker 1: Brought to you by the reinvented two thousand twelve camera. 2 00:00:03,160 --> 00:00:07,560 Speaker 1: It's ready. Are you welcome to stuff you should know 3 00:00:08,160 --> 00:00:16,319 Speaker 1: from house Stuff Works dot com. Hey, and welcome to 4 00:00:16,320 --> 00:00:19,160 Speaker 1: the podcast. I'm Josh Clark. There's Charles W Chuck Bryant. 5 00:00:19,200 --> 00:00:23,079 Speaker 1: We've been drinking coffee. I am actually Josh. I told 6 00:00:23,120 --> 00:00:26,120 Speaker 1: you what did I tell you ten minutes ago that 7 00:00:26,239 --> 00:00:29,440 Speaker 1: you are drinking coffee? And you showed me even that 8 00:00:29,520 --> 00:00:31,400 Speaker 1: you are, so I believe. And it's my first cup 9 00:00:31,480 --> 00:00:36,000 Speaker 1: since when, like last February or so, which is weird, man, 10 00:00:36,000 --> 00:00:38,000 Speaker 1: because you were on talking for a while. You talked 11 00:00:38,040 --> 00:00:40,960 Speaker 1: really fast. You're like, I feel weird and it was 12 00:00:41,000 --> 00:00:43,040 Speaker 1: fun to watch, and then I guess I hadn't noticed. 13 00:00:43,080 --> 00:00:48,320 Speaker 1: But yeah, I just stopped. Why. Uh, I'm just not 14 00:00:48,520 --> 00:00:50,480 Speaker 1: you know, I'm not a regular coffee drinker. I drink 15 00:00:50,520 --> 00:00:52,200 Speaker 1: it when I'm in the mood or when it's cold. 16 00:00:52,479 --> 00:00:54,760 Speaker 1: But a year in between cups is beyond not a 17 00:00:54,800 --> 00:00:58,440 Speaker 1: regular coffell. It hasn't been cold. It's like avoidance. I 18 00:00:58,520 --> 00:01:02,080 Speaker 1: just maybe it's been I've had some since in Yeah. 19 00:01:02,160 --> 00:01:04,520 Speaker 1: Actually I had one of those gingerbread lat taste yesterday. 20 00:01:04,560 --> 00:01:07,720 Speaker 1: Those are good they're real good. Eggnog's good too. It's 21 00:01:07,720 --> 00:01:09,679 Speaker 1: almost like not coffee though to me, because you and 22 00:01:09,720 --> 00:01:13,280 Speaker 1: I drink it black dessert treat generally, which I'm not 23 00:01:13,560 --> 00:01:15,199 Speaker 1: you know, I'm not saying that's the way you should 24 00:01:15,240 --> 00:01:17,560 Speaker 1: drink it. But I just really enjoyed the taste of 25 00:01:17,560 --> 00:01:21,200 Speaker 1: black coffee about eight times a year. I'm with you. 26 00:01:21,240 --> 00:01:25,520 Speaker 1: I've cut my intake down tremendously since then, since last February, 27 00:01:25,840 --> 00:01:27,959 Speaker 1: down to a dozen cups a day, down to like 28 00:01:28,000 --> 00:01:30,520 Speaker 1: a third of that, No, a quarter of that, three 29 00:01:30,680 --> 00:01:32,920 Speaker 1: three or four cups three about three. It's not bad. 30 00:01:33,040 --> 00:01:37,000 Speaker 1: And it's all decaf too, It's almost all decaf, but 31 00:01:37,040 --> 00:01:39,760 Speaker 1: I still get wired buzz. It's weird. Yeah. What do 32 00:01:39,840 --> 00:01:45,080 Speaker 1: they call that? The old psychosomatic reactions? Junkie? Yeah? So, Chuck, Yes, 33 00:01:45,240 --> 00:01:47,800 Speaker 1: you asked me a question. I was like, this is 34 00:01:47,960 --> 00:01:53,840 Speaker 1: the absolute truth, deory listener Um. Chuck asked me a question, uh, 35 00:01:54,160 --> 00:01:56,760 Speaker 1: because I said I didn't have any any intro to this, 36 00:01:56,960 --> 00:01:58,840 Speaker 1: and he said, well, would you know the origin a 37 00:01:58,880 --> 00:02:01,560 Speaker 1: cup of Joe? And I said, yes, I do, so 38 00:02:01,840 --> 00:02:07,040 Speaker 1: here's the intro. Spotan eighty back during World War two, right, Uh, 39 00:02:07,160 --> 00:02:10,520 Speaker 1: the US worked closely with the British, and the British 40 00:02:10,680 --> 00:02:14,280 Speaker 1: already had um something called a cuppa c U p 41 00:02:14,440 --> 00:02:16,960 Speaker 1: p A. Hey to our British friends over there, you 42 00:02:16,960 --> 00:02:18,480 Speaker 1: guys can go to sleep for a minute because you 43 00:02:18,520 --> 00:02:21,959 Speaker 1: know this. But a cuppa is just a cup of tea. 44 00:02:22,040 --> 00:02:24,880 Speaker 1: But t is so ubiquitous. That's just saying c U 45 00:02:25,000 --> 00:02:27,520 Speaker 1: p p a means a cup of tea. A couple 46 00:02:27,720 --> 00:02:29,360 Speaker 1: you're gonna have a cuppa. That means d having some 47 00:02:29,400 --> 00:02:34,760 Speaker 1: tea exactly. But coffee is so thoroughly ingrained in the 48 00:02:34,800 --> 00:02:38,120 Speaker 1: American culture, I believe, Chuck, there's a statue you furnished 49 00:02:38,120 --> 00:02:41,480 Speaker 1: me with that eight percent of Americans consumed coffee. And 50 00:02:41,520 --> 00:02:43,800 Speaker 1: it's been this way for a long time, right, And 51 00:02:43,800 --> 00:02:48,919 Speaker 1: that's consumed not necessarily regularly, but consume, consume, take in 52 00:02:49,360 --> 00:02:53,880 Speaker 1: like I'm part of. This is already well established by 53 00:02:53,919 --> 00:02:56,560 Speaker 1: World War Two. So when American g i's were hanging 54 00:02:56,600 --> 00:03:00,160 Speaker 1: out with British soldiers, um, they drank coffee like all 55 00:03:00,160 --> 00:03:02,200 Speaker 1: the time. It was part of the rations drag coffee. 56 00:03:02,360 --> 00:03:05,320 Speaker 1: There's even matches included not just to let your cigarettes, 57 00:03:05,320 --> 00:03:07,560 Speaker 1: but to light a fire for a kettle if you 58 00:03:07,600 --> 00:03:11,960 Speaker 1: needed to coffee is just as ubiquitous among American servicemen 59 00:03:12,200 --> 00:03:16,000 Speaker 1: as T was with um G I s Well, American 60 00:03:16,040 --> 00:03:21,880 Speaker 1: serviceman slang is g I joe. You put Kappa and 61 00:03:22,000 --> 00:03:24,400 Speaker 1: before joe, and you have a cup of joe. And 62 00:03:24,440 --> 00:03:28,480 Speaker 1: that that is why coffee is called joe. Yeah, all right, 63 00:03:29,360 --> 00:03:32,280 Speaker 1: that mystery soft. It was a good intro, Chuck, well done. 64 00:03:32,280 --> 00:03:35,440 Speaker 1: It was teamwork. So this is I'm pretty excited about 65 00:03:35,440 --> 00:03:37,760 Speaker 1: this one. Actually, it was a good article. It was 66 00:03:37,800 --> 00:03:42,000 Speaker 1: a really good artic written by the esteemed and uh 67 00:03:42,680 --> 00:03:46,400 Speaker 1: unknown Deborah Beller. Have you heard of Debora Beller? Never 68 00:03:47,040 --> 00:03:49,200 Speaker 1: must be a freelancer. All right, So let's get to 69 00:03:49,240 --> 00:03:51,760 Speaker 1: the history first, because that's what we like to do 70 00:03:51,840 --> 00:03:58,160 Speaker 1: here on the podcast program. Uh there's an ancient um 71 00:03:58,160 --> 00:04:01,119 Speaker 1: not ancient, but it's a legend. It's perhaps a myth. 72 00:04:01,160 --> 00:04:05,680 Speaker 1: No one knows for sure about Calde the Ethiopian goat herder. 73 00:04:06,120 --> 00:04:08,000 Speaker 1: Well he has a name, so you know it's for real. 74 00:04:08,600 --> 00:04:12,440 Speaker 1: And supposedly what happened is he saw his goats mowing 75 00:04:12,520 --> 00:04:18,080 Speaker 1: down on these weird green uh fruits. I'm sorry, red 76 00:04:18,160 --> 00:04:21,279 Speaker 1: at first cheeze already miss set up and he noticed 77 00:04:21,320 --> 00:04:23,320 Speaker 1: they were you know, they called him dancing goats. They 78 00:04:23,320 --> 00:04:25,919 Speaker 1: started to get a little frisky and not sleep at 79 00:04:26,040 --> 00:04:28,880 Speaker 1: night like they're supposed to, and he said, oh, what 80 00:04:29,080 --> 00:04:33,080 Speaker 1: is this stuff? I gotta get ahold of this. There's 81 00:04:33,080 --> 00:04:35,239 Speaker 1: two versions from here. He took it to a local 82 00:04:35,279 --> 00:04:39,120 Speaker 1: monastery and either the abbot there made a drink from 83 00:04:39,120 --> 00:04:41,520 Speaker 1: it that kept him and the rest of his monk's awake, 84 00:04:41,600 --> 00:04:44,240 Speaker 1: so they said this is awesome, or he said no, 85 00:04:44,400 --> 00:04:47,359 Speaker 1: this is bad, and he threw it in the fire, 86 00:04:47,480 --> 00:04:50,359 Speaker 1: which produced that nice aroma, and then he said, hey, 87 00:04:50,440 --> 00:04:55,400 Speaker 1: maybe it's not so bad. So either way, it's probably legend, 88 00:04:55,480 --> 00:04:57,760 Speaker 1: but it's a nice story. Yeah, and there's a there's 89 00:04:57,760 --> 00:05:01,479 Speaker 1: a coffee company here in Atlanta, don't know where they're based. Originally, 90 00:05:01,560 --> 00:05:04,240 Speaker 1: if it could be, Atlantic, called dancing goats. And that 91 00:05:04,400 --> 00:05:06,800 Speaker 1: is why I never thought about that. There's a lot 92 00:05:06,880 --> 00:05:10,240 Speaker 1: of Caldy coffees around the country. Oh yeah, I never 93 00:05:10,320 --> 00:05:15,039 Speaker 1: thought that. Yeah, well, okay, yeah, dancing goats. They're like 94 00:05:15,120 --> 00:05:17,279 Speaker 1: they're crazy for the coffee. Have you ever seen a 95 00:05:17,320 --> 00:05:20,560 Speaker 1: goat dance? I have not. I used to dance with 96 00:05:20,600 --> 00:05:22,840 Speaker 1: my goat. I've seen a painting goat, but not a 97 00:05:22,960 --> 00:05:27,320 Speaker 1: dancing goat. So so that's the legend history, right. Um. 98 00:05:27,320 --> 00:05:31,800 Speaker 1: We know that ancient African tribes my ancient I mean 99 00:05:31,920 --> 00:05:37,600 Speaker 1: like prehistoric meaning pre writing, how about that? Okay, especially 100 00:05:37,600 --> 00:05:42,560 Speaker 1: along the eastern coast of Africa. UM had this Basically 101 00:05:42,600 --> 00:05:46,880 Speaker 1: they made little power bars. They would take um animal 102 00:05:46,960 --> 00:05:49,839 Speaker 1: fat and then they would take the coffee berries and 103 00:05:49,920 --> 00:05:53,000 Speaker 1: either smush them and then put them in animal fat 104 00:05:53,080 --> 00:05:54,600 Speaker 1: or else they just put the whole coffee bears and 105 00:05:54,640 --> 00:05:57,440 Speaker 1: animal fat and then eat them and then they would 106 00:05:57,520 --> 00:05:59,920 Speaker 1: like they would have a lot more energy after that. 107 00:06:00,320 --> 00:06:05,080 Speaker 1: Pretty cool, right, this uh originated probably in Ethiopia, Ethiopias 108 00:06:05,360 --> 00:06:10,520 Speaker 1: biggest naturally there. Yes, a certain type does um uh. 109 00:06:10,800 --> 00:06:14,000 Speaker 1: Years later that so we leave Africa. Now Africa they're 110 00:06:14,040 --> 00:06:18,719 Speaker 1: eating their power bars. Um. We go to the Arabian Peninsula, 111 00:06:18,800 --> 00:06:21,400 Speaker 1: and the same kind of coffee grows there on the 112 00:06:21,400 --> 00:06:25,120 Speaker 1: Arabian Peninsula as does as thrives well in the Ethiopian highlands. 113 00:06:25,120 --> 00:06:28,120 Speaker 1: Should we go ahead and call it what it is Arabica, okay? 114 00:06:28,200 --> 00:06:31,800 Speaker 1: And that is like the primo coffee as far as 115 00:06:32,120 --> 00:06:36,279 Speaker 1: coffee drinkers are concerned. The wine of Araby right. Um, 116 00:06:36,360 --> 00:06:39,400 Speaker 1: On the Arabian Peninsula, somewhere around a thousand a d. 117 00:06:39,920 --> 00:06:43,520 Speaker 1: Somebody figured out that you could roast the stuff and 118 00:06:43,560 --> 00:06:45,880 Speaker 1: make it into a concoction of brew if you will, 119 00:06:45,960 --> 00:06:49,479 Speaker 1: and start drinking it hot drink bye. I think the 120 00:06:49,600 --> 00:06:52,800 Speaker 1: thirteenth century, a couple hundred years later, Um, the Muslims 121 00:06:52,800 --> 00:06:56,400 Speaker 1: which had conquered Um the Arabian Peninsula by then, UM 122 00:06:57,040 --> 00:07:00,160 Speaker 1: knew that they had something really special with the coffee. 123 00:07:00,279 --> 00:07:04,000 Speaker 1: So they would export coffee beans, but you would be 124 00:07:04,000 --> 00:07:06,240 Speaker 1: beheaded if you tried to get a plant or a 125 00:07:06,240 --> 00:07:09,480 Speaker 1: seed out right. They want to keep it, yeah, because 126 00:07:09,520 --> 00:07:13,400 Speaker 1: they knew, like, we can basically control the world with this. Yeah. 127 00:07:13,440 --> 00:07:18,800 Speaker 1: And I found that that there's something called the kabe Kane, 128 00:07:19,360 --> 00:07:22,760 Speaker 1: which was the public coffee houses in the Arabian Peninsula, 129 00:07:22,800 --> 00:07:27,280 Speaker 1: and they were hugely popular still are I'm sure? And 130 00:07:27,640 --> 00:07:30,320 Speaker 1: they it's at that time, and this is what do 131 00:07:30,360 --> 00:07:33,360 Speaker 1: you say, one thousand d. Well, they they had a 132 00:07:33,400 --> 00:07:36,640 Speaker 1: lockdown on coffee by the thirteenth century. Okay, long time 133 00:07:36,680 --> 00:07:40,440 Speaker 1: ago though, but early on coffee already started to have 134 00:07:40,480 --> 00:07:44,360 Speaker 1: a link between drinking this stuff and sitting around with 135 00:07:44,400 --> 00:07:48,240 Speaker 1: people and talking about smart things. It wasn't like going 136 00:07:48,280 --> 00:07:50,960 Speaker 1: to a bar where you get slashed and talk about 137 00:07:51,040 --> 00:07:54,480 Speaker 1: you know, the good old days, you know, and end 138 00:07:54,560 --> 00:07:58,640 Speaker 1: up weeping exactly. Uh. So they called these kab Kane's 139 00:07:59,120 --> 00:08:02,360 Speaker 1: uh Schools of the Wise, and then later in England 140 00:08:03,200 --> 00:08:05,200 Speaker 1: there were more than three hundred of these in London 141 00:08:05,240 --> 00:08:09,280 Speaker 1: by the sixteen hundreds, and they were called penny universities 142 00:08:09,640 --> 00:08:11,400 Speaker 1: because a cup of coffee was a penny and you 143 00:08:11,400 --> 00:08:14,160 Speaker 1: would sit around and like learn stuff in the US 144 00:08:14,600 --> 00:08:17,360 Speaker 1: now in London, okay, nice, So there was always a link. 145 00:08:17,400 --> 00:08:20,000 Speaker 1: I just found it interesting from the very beginning, between 146 00:08:20,080 --> 00:08:27,040 Speaker 1: drinking coffee and talking smarts like we're doing right, go ahead, 147 00:08:27,120 --> 00:08:31,440 Speaker 1: check okay, No, that's all I had, okay. Um. So 148 00:08:32,679 --> 00:08:35,600 Speaker 1: we we were saying that the Muslims had a lockdown 149 00:08:35,640 --> 00:08:38,599 Speaker 1: on coffee. But there was supposedly a legend. There's a 150 00:08:38,679 --> 00:08:43,040 Speaker 1: couple of legends, legends of people getting it out of 151 00:08:43,240 --> 00:08:46,760 Speaker 1: the Arab Peninsula and into the rest of the world. Um, 152 00:08:46,800 --> 00:08:49,720 Speaker 1: And one of them is an Indian smuggler named Baba 153 00:08:49,760 --> 00:08:54,360 Speaker 1: Boudon Baba Booi Baba boud Okay, and he left Mecca. 154 00:08:54,480 --> 00:08:56,560 Speaker 1: Supposedly there was some seed strap to his chest and 155 00:08:56,600 --> 00:09:01,400 Speaker 1: made it out and um started growing coffee in India right. Well, 156 00:09:01,400 --> 00:09:03,800 Speaker 1: the fact that it was Mecca was it may not 157 00:09:03,880 --> 00:09:06,600 Speaker 1: have spread the same because Mecca was obviously a destination 158 00:09:06,920 --> 00:09:09,760 Speaker 1: still is for pilgrimages, so it may it may not 159 00:09:09,800 --> 00:09:11,280 Speaker 1: have picked up if it hadn't have been for the 160 00:09:11,320 --> 00:09:14,559 Speaker 1: fact that it was in Mecca, right. Um, I supposedly, 161 00:09:14,600 --> 00:09:16,520 Speaker 1: I don't know how it got out to Europe, but 162 00:09:16,679 --> 00:09:22,079 Speaker 1: the first um first coffee plantation, first European controlled coffee plantation, 163 00:09:22,240 --> 00:09:27,160 Speaker 1: was established in Java by the Dutch in sixteen sixteen UM. 164 00:09:27,240 --> 00:09:29,840 Speaker 1: And then it made its way across the Atlantic, and 165 00:09:29,920 --> 00:09:31,880 Speaker 1: you can kind of see like little by little, there's 166 00:09:31,920 --> 00:09:35,440 Speaker 1: like histories and legends about how coffee spread, which is 167 00:09:35,440 --> 00:09:38,360 Speaker 1: pretty cool. Um. So it made its way into India 168 00:09:38,480 --> 00:09:43,040 Speaker 1: thanks to Baba Bouddhan. It made its way to um 169 00:09:43,240 --> 00:09:49,440 Speaker 1: Brazil thanks to a spy named Lieutenant Colonel Paletta, who 170 00:09:49,480 --> 00:09:51,440 Speaker 1: was sent by the Emperor of Brazil at the time 171 00:09:51,440 --> 00:09:56,080 Speaker 1: in seventeen seven to get coffee from Yeah, from French Guiana, 172 00:09:56,320 --> 00:10:00,079 Speaker 1: go find the ambassador's wife or the the the Emperor 173 00:10:00,120 --> 00:10:04,199 Speaker 1: of of French Guiana. The ambassador, go find his wife 174 00:10:04,200 --> 00:10:07,800 Speaker 1: and seduce her and get some coffee sack seedlings. And 175 00:10:07,840 --> 00:10:10,600 Speaker 1: he did. Yeah, apparently he was a looker, and she 176 00:10:10,760 --> 00:10:13,800 Speaker 1: was a sucker for a handsome mug. And so when 177 00:10:13,880 --> 00:10:17,200 Speaker 1: he left, she gave him a bouquet of flowers and 178 00:10:17,280 --> 00:10:20,760 Speaker 1: he hid them inside the flowers. So there you have it, 179 00:10:20,960 --> 00:10:24,320 Speaker 1: and coffee is president BRAZILA. Now Brazil's like the world's 180 00:10:24,800 --> 00:10:29,280 Speaker 1: leading grower. I believe of coffee. That true. I think 181 00:10:29,880 --> 00:10:34,720 Speaker 1: in Brazil alone, Um, there are five million people who 182 00:10:34,800 --> 00:10:39,120 Speaker 1: are employed to cultivate and harvest three billion coffee plants. 183 00:10:39,240 --> 00:10:42,559 Speaker 1: That's just in Brazil alone. Wow, so you mentioned Europe. 184 00:10:42,600 --> 00:10:46,120 Speaker 1: Though coffee in Europe it would have not taken hold 185 00:10:46,160 --> 00:10:50,240 Speaker 1: in Europe nearly as aggressively if it hadn't have been 186 00:10:50,360 --> 00:10:54,120 Speaker 1: for Pope Clement the Eighth. Did you hear about this guy? 187 00:10:54,960 --> 00:10:58,679 Speaker 1: It was Originally coffee was very controversial obviously, uh, early 188 00:10:58,760 --> 00:11:01,640 Speaker 1: on because it's a drug, gonna stimulant, and a lot 189 00:11:01,679 --> 00:11:05,400 Speaker 1: of Europeans cautioned against the bitter invention of satan. They 190 00:11:05,400 --> 00:11:08,120 Speaker 1: took it to Pope Clement and said, hey, dude, you 191 00:11:08,160 --> 00:11:11,079 Speaker 1: gotta rule on this evil stuff. And he went, well, 192 00:11:11,160 --> 00:11:14,000 Speaker 1: let me give it a try first. He gave notice 193 00:11:14,040 --> 00:11:17,880 Speaker 1: everyone has a Brooklyn accent now, and um, he gave 194 00:11:17,920 --> 00:11:21,559 Speaker 1: it a try and said Wow, this stuff is pretty awesome. Actually, 195 00:11:21,840 --> 00:11:24,360 Speaker 1: I'm gonna give it the stamp of approval. So Pope 196 00:11:24,400 --> 00:11:27,080 Speaker 1: Clement gave it the papal stamp, and that's why it 197 00:11:27,080 --> 00:11:31,199 Speaker 1: became so popular in Europe. Well, yeah, it was vindicated papally, 198 00:11:31,720 --> 00:11:34,360 Speaker 1: and if it hadn't have been, who knows. So okay, 199 00:11:34,800 --> 00:11:36,360 Speaker 1: well we'll talk about Europe for a second. You were 200 00:11:36,400 --> 00:11:40,679 Speaker 1: talking about how um the penny academies, penny universities, penny universities. 201 00:11:40,840 --> 00:11:44,280 Speaker 1: So um. There's also been a lot of companies that 202 00:11:44,440 --> 00:11:47,000 Speaker 1: are still around today. A lot of just to set 203 00:11:47,000 --> 00:11:49,600 Speaker 1: a lot of huge events have taken place or begun 204 00:11:49,679 --> 00:11:52,920 Speaker 1: or find the roots in coffee houses. Lloyd's of London, 205 00:11:53,480 --> 00:11:57,559 Speaker 1: rue Lloyds of London, UM, the huge insurance company, I 206 00:11:57,640 --> 00:12:00,920 Speaker 1: think the world's largest insure began in a coffee house 207 00:12:01,000 --> 00:12:04,080 Speaker 1: that was owned by a guy named Edward Lloyd, and 208 00:12:04,240 --> 00:12:05,800 Speaker 1: I guess to make a little electra money on the 209 00:12:05,840 --> 00:12:08,280 Speaker 1: side or to keep his patrons happy, he kept a 210 00:12:08,320 --> 00:12:11,000 Speaker 1: list of all the ships that were insured by some 211 00:12:11,160 --> 00:12:15,360 Speaker 1: of his UM patrons, who I guess at the time 212 00:12:15,440 --> 00:12:19,720 Speaker 1: you could get somebody to cover your ship as an investment, 213 00:12:20,120 --> 00:12:23,120 Speaker 1: and Edward Lloyd started keeping track of it, hence Lloyd's 214 00:12:23,120 --> 00:12:26,680 Speaker 1: of London. And now you have your tonsils insured because 215 00:12:26,679 --> 00:12:30,360 Speaker 1: of that very day. Man. That costs me, but it's 216 00:12:30,400 --> 00:12:33,040 Speaker 1: going to be worth than just in case. Um. Also, 217 00:12:33,240 --> 00:12:35,400 Speaker 1: do you remember how I said that coffee is just 218 00:12:35,440 --> 00:12:38,960 Speaker 1: so ingrained in American culture? Do you know why? The 219 00:12:39,000 --> 00:12:43,840 Speaker 1: answer is totally obvious, but so obvious. Yes, it's so obviously. 220 00:12:43,840 --> 00:12:45,960 Speaker 1: You just walk right past it and you don't hear 221 00:12:45,960 --> 00:12:48,199 Speaker 1: a lot of I'm not pressed, but you just don't 222 00:12:48,240 --> 00:12:50,960 Speaker 1: read about that a lot unless And it wasn't just 223 00:12:51,080 --> 00:12:53,960 Speaker 1: the Boston Tea Party that did it. It was, I mean, 224 00:12:54,080 --> 00:12:55,680 Speaker 1: that was part of it, but it was all of 225 00:12:55,679 --> 00:12:58,240 Speaker 1: the taxes on tea that really made it prohibitive for 226 00:12:58,400 --> 00:13:02,200 Speaker 1: people to drink, so they started switching to coffee. And 227 00:13:02,240 --> 00:13:04,800 Speaker 1: then it became something of a point of national pride, 228 00:13:05,360 --> 00:13:09,200 Speaker 1: and and the Boston Tea Party itself was planned in 229 00:13:09,240 --> 00:13:11,760 Speaker 1: a coffee house called the Green Dragon. That is very true. 230 00:13:11,880 --> 00:13:14,719 Speaker 1: So coffee is very much, um, just from the from 231 00:13:14,760 --> 00:13:18,480 Speaker 1: the get go, from the it's the reason why everybody 232 00:13:18,520 --> 00:13:21,160 Speaker 1: is sub jacked up for the American Revolution. Well, it's 233 00:13:21,160 --> 00:13:24,120 Speaker 1: just it's interesting all these stories come together to make 234 00:13:24,240 --> 00:13:26,520 Speaker 1: coffee like the fact that it was in Mecca, the 235 00:13:26,559 --> 00:13:29,040 Speaker 1: fact that the Pope gave it the stamp of approval, 236 00:13:29,840 --> 00:13:33,360 Speaker 1: the Boston tea party, the ties with smart talk in 237 00:13:33,440 --> 00:13:37,120 Speaker 1: coffee houses. It's all those things came together to form 238 00:13:37,160 --> 00:13:40,959 Speaker 1: the perfect storm of what is now the second leading 239 00:13:42,000 --> 00:13:46,560 Speaker 1: h import or export or just commodity. Aside from second 240 00:13:46,760 --> 00:13:50,120 Speaker 1: leading commodity, as far as I understand, it's far. It 241 00:13:50,200 --> 00:13:54,000 Speaker 1: ranks second to petroleum in terms of dollars traded world crazy, 242 00:13:54,320 --> 00:13:56,800 Speaker 1: and it's the most popular drink on the planet aside 243 00:13:56,800 --> 00:13:59,800 Speaker 1: from water. And I imagine that's on the the no 244 00:14:00,000 --> 00:14:03,040 Speaker 1: normal market. I don't know if anything tops coffee on 245 00:14:03,080 --> 00:14:07,960 Speaker 1: the black market. Um, chuck, it's I think. You know. 246 00:14:08,000 --> 00:14:11,840 Speaker 1: There's plenty of reasons to love coffee, but probably the 247 00:14:11,920 --> 00:14:15,760 Speaker 1: most the most common reason to love coffee is um. 248 00:14:15,880 --> 00:14:24,280 Speaker 1: The trimethyl accident. Then yes, yes, C eight H ten 249 00:14:24,520 --> 00:14:27,800 Speaker 1: and four O two for those in the know. Uh, 250 00:14:27,920 --> 00:14:32,600 Speaker 1: that's caffeine UM, which has the same but a milder 251 00:14:32,600 --> 00:14:36,880 Speaker 1: effect on the brain is cocaine or opium meth I'm 252 00:14:36,920 --> 00:14:39,600 Speaker 1: starting to feel this already. I felt the first one 253 00:14:39,680 --> 00:14:44,560 Speaker 1: this morning. Yeah, um, And caffeine occurs naturally in a 254 00:14:44,840 --> 00:14:48,560 Speaker 1: number of plants. It's not just coffee, um, but it's 255 00:14:48,760 --> 00:14:52,880 Speaker 1: in like whamo amounts in coffee. Um. An average cup 256 00:14:52,960 --> 00:14:56,040 Speaker 1: of coffee has about a hundred milligrams of caffeine, where 257 00:14:56,040 --> 00:14:58,720 Speaker 1: if you have like a can of coke, twelve ounce 258 00:14:58,840 --> 00:15:01,920 Speaker 1: can of coke is fifty milligrams of caffeine. Yeah, so 259 00:15:02,000 --> 00:15:03,560 Speaker 1: I mean it's twice as much. And you can tell 260 00:15:03,640 --> 00:15:06,720 Speaker 1: I drank decaffeinated coffee just now and I'm a little 261 00:15:06,760 --> 00:15:11,120 Speaker 1: more just decalf yeah, and de careful explain how how 262 00:15:11,760 --> 00:15:14,680 Speaker 1: it comes about later on. But there is one plant 263 00:15:14,960 --> 00:15:22,440 Speaker 1: out there, um that naturally is decaffeinated, one naturally decaffeinated bean, right, yeah, 264 00:15:22,520 --> 00:15:28,840 Speaker 1: the Madagascar coffee crazy species, mascar coffea vigner I wonder 265 00:15:28,880 --> 00:15:32,720 Speaker 1: if that was naturally happened naturally, if it was bread 266 00:15:32,800 --> 00:15:34,720 Speaker 1: to be so, I don't know, we're not bread, but 267 00:15:34,920 --> 00:15:37,480 Speaker 1: you know what I mean. So, UM, we're talking about 268 00:15:37,480 --> 00:15:40,240 Speaker 1: the United States, and as big as junkies for coffee 269 00:15:40,240 --> 00:15:42,880 Speaker 1: as we are, there's only one state in um, the 270 00:15:43,040 --> 00:15:46,920 Speaker 1: Union where coffee can grow, and that is Hawaii. And 271 00:15:47,120 --> 00:15:50,760 Speaker 1: that's because Hawaii exists in the bean belt, that's right, 272 00:15:50,880 --> 00:15:53,880 Speaker 1: and they grow. They're very famous and delicious ConA copy 273 00:15:54,000 --> 00:15:57,080 Speaker 1: in the volcanic mountains and the bean belt. It's on 274 00:15:57,160 --> 00:16:00,720 Speaker 1: the Big Island, on the Big Island, Hawaiian guy. Now 275 00:16:00,760 --> 00:16:04,040 Speaker 1: you know that. Uh the bean belt, as you mentioned, 276 00:16:04,320 --> 00:16:08,080 Speaker 1: is uh bounded by the tropics of Capricorn and Cancer 277 00:16:09,160 --> 00:16:11,440 Speaker 1: and Remiller are running right through the middle. That's right. 278 00:16:11,560 --> 00:16:16,480 Speaker 1: And uh the soil climbing and altitude are awesome for coffee. 279 00:16:16,600 --> 00:16:21,400 Speaker 1: It means that you're gonna get a continually producing tree, 280 00:16:21,480 --> 00:16:25,240 Speaker 1: which is really cool. One coffee tree can have uh 281 00:16:25,720 --> 00:16:28,960 Speaker 1: beans ready to pick, beans and bloom flowers blooming all 282 00:16:28,960 --> 00:16:30,560 Speaker 1: at the same time. Do you remember we saw them 283 00:16:30,600 --> 00:16:33,320 Speaker 1: in Guatemala. Oh yeah, I think it's their second or 284 00:16:33,360 --> 00:16:35,720 Speaker 1: third largest export is coffee says their number eight in 285 00:16:35,760 --> 00:16:40,440 Speaker 1: the world. Um, I believe it. Uh. So the coffee 286 00:16:40,680 --> 00:16:44,040 Speaker 1: is grown on a tree. It's a woody evergreen tree 287 00:16:44,880 --> 00:16:46,960 Speaker 1: um that can grow up to thirty ft high. But 288 00:16:47,200 --> 00:16:50,240 Speaker 1: if you're into coffee cultivation, you keep your coffee shrub 289 00:16:50,360 --> 00:16:52,880 Speaker 1: level so you can harvest it easier. You don't want 290 00:16:52,880 --> 00:16:55,560 Speaker 1: to be bringing ladders in there now. And most harvesting 291 00:16:55,680 --> 00:16:58,920 Speaker 1: is done by hand. Um. Like you said, the it's 292 00:16:59,440 --> 00:17:02,760 Speaker 1: it's constantly productive. So you've got a little bit over 293 00:17:02,840 --> 00:17:05,840 Speaker 1: here that's mature. You've got a little bit that's ready. Um, 294 00:17:05,960 --> 00:17:08,479 Speaker 1: And there's flowers. Did you know the coffee tree has 295 00:17:08,520 --> 00:17:12,600 Speaker 1: flowers that smell like jasmine some say. And on the 296 00:17:12,760 --> 00:17:16,160 Speaker 1: spot where those flowers bloomed, about a year later, you're 297 00:17:16,200 --> 00:17:19,359 Speaker 1: going to have fully mature red coffee cherries is what 298 00:17:19,440 --> 00:17:21,560 Speaker 1: they're called. Right for the picking, and they look just 299 00:17:21,680 --> 00:17:26,679 Speaker 1: like cherries they except group in bunches. It tastes different. Um. 300 00:17:27,520 --> 00:17:29,600 Speaker 1: And then one tree in a single season, I thought 301 00:17:29,640 --> 00:17:33,800 Speaker 1: this was this is kind of staggering. Just one tree 302 00:17:33,840 --> 00:17:36,119 Speaker 1: produces one to one and a half pounds, which is 303 00:17:36,359 --> 00:17:40,920 Speaker 1: um less than it's about a half a kilogram. Yeah, 304 00:17:41,000 --> 00:17:44,240 Speaker 1: that's one. That's a that that takes a lot of 305 00:17:44,320 --> 00:17:46,800 Speaker 1: trees to produce all the coffee that the world's consuming. 306 00:17:46,840 --> 00:17:51,040 Speaker 1: Thing about that. Luckily we have Bob Bob Boudhan who 307 00:17:51,280 --> 00:17:56,880 Speaker 1: got coffee out of Saudi Arabia. That varieties of coffee, Josh, 308 00:17:56,960 --> 00:18:02,119 Speaker 1: we already mentioned Arabica. There are two Arabic and Robusta. Um, 309 00:18:02,280 --> 00:18:05,719 Speaker 1: if you're talking Arabica, those are the original Ethiopian UH 310 00:18:06,080 --> 00:18:10,680 Speaker 1: coffee trees or descendants of UH. They grow well, I'm 311 00:18:10,760 --> 00:18:13,919 Speaker 1: sorry they are mild and aromatic. Eventually, that's what you're 312 00:18:13,960 --> 00:18:16,000 Speaker 1: gonna get when you drink a cup of it. About 313 00:18:16,040 --> 00:18:19,800 Speaker 1: seventy percent of the world's coffee as Arabica growing higher 314 00:18:19,840 --> 00:18:23,640 Speaker 1: altitudes between two and six thousand feet above sea level 315 00:18:23,720 --> 00:18:27,439 Speaker 1: the Ethiopian Highlands is a great pleasure. Mild temperatures are 316 00:18:27,480 --> 00:18:32,879 Speaker 1: required between sixty and seventy five degrease fahrenheit, and they 317 00:18:32,920 --> 00:18:37,800 Speaker 1: need about sixty inches of rain per year in and 318 00:18:37,920 --> 00:18:41,720 Speaker 1: frost is no good, no, not at all no, because 319 00:18:41,760 --> 00:18:44,440 Speaker 1: if you look at the bean belt, Florida is not 320 00:18:44,600 --> 00:18:46,920 Speaker 1: even in it, Like the keys aren't even in the 321 00:18:47,040 --> 00:18:50,439 Speaker 1: bean belt, So it's probably rare to get a frost, 322 00:18:51,040 --> 00:18:55,200 Speaker 1: if not impossible in the bean belt. The robusta is 323 00:18:55,600 --> 00:18:58,520 Speaker 1: you're gonna have a bean smaller and rounder. Overall. The 324 00:18:58,600 --> 00:19:02,680 Speaker 1: tree is much hardier because it can grow into temperatures 325 00:19:02,760 --> 00:19:07,960 Speaker 1: up to eight degrees fahrenheit and lower altitudes, and it 326 00:19:08,080 --> 00:19:11,040 Speaker 1: packs a lot more punch, about fifty more caffeine, and 327 00:19:11,280 --> 00:19:15,439 Speaker 1: it's more bitter. And I read somewhere that um robusta 328 00:19:15,800 --> 00:19:21,440 Speaker 1: is like has long been considered an inferior type of coffee, 329 00:19:21,960 --> 00:19:26,800 Speaker 1: like it's the hardy like redheaded cousin of Arabica. It's 330 00:19:26,840 --> 00:19:32,600 Speaker 1: on um and that we we here in America consume. 331 00:19:33,560 --> 00:19:36,240 Speaker 1: We we consume a lot of it um. And the 332 00:19:36,359 --> 00:19:40,679 Speaker 1: reason why is because the Pan American Coffee Council, I believe, 333 00:19:41,080 --> 00:19:44,480 Speaker 1: which created something called the coffee break. Have you heard 334 00:19:44,480 --> 00:19:48,560 Speaker 1: of that? Check? Yes, that's a made up thing. From 335 00:19:48,600 --> 00:19:52,760 Speaker 1: the nineteen fifties, um coffee was coming down from up 336 00:19:52,840 --> 00:19:55,520 Speaker 1: on high where only the wealthy could afford it, to 337 00:19:56,040 --> 00:19:58,600 Speaker 1: um being a lot more predominant. And one of the 338 00:19:58,640 --> 00:20:01,720 Speaker 1: ways that it was um it was introduced to wider 339 00:20:01,800 --> 00:20:06,800 Speaker 1: cultures by mixing the inferior robusts of beans with the 340 00:20:06,920 --> 00:20:10,560 Speaker 1: Arabica beans. And so now it was like, sure it 341 00:20:10,600 --> 00:20:12,920 Speaker 1: doesn't taste as good, but it gets you going through 342 00:20:12,960 --> 00:20:17,240 Speaker 1: your your horrible life. So have a have a coffee 343 00:20:17,280 --> 00:20:19,320 Speaker 1: break and get back in there. We drink more of 344 00:20:19,400 --> 00:20:23,440 Speaker 1: the robusta here. At least in the twentieth century we 345 00:20:23,560 --> 00:20:27,760 Speaker 1: started consuming a lot more of it, all right, Yeah, Uh. 346 00:20:28,560 --> 00:20:32,119 Speaker 1: There are more than eight hundred flavor characteristics and a 347 00:20:32,200 --> 00:20:36,040 Speaker 1: coffee bean which is double that of wine. So when 348 00:20:36,080 --> 00:20:38,800 Speaker 1: you hear people talk about wine and all the you know, 349 00:20:39,000 --> 00:20:45,720 Speaker 1: it's smokey, oky and woody like double that. And you 350 00:20:45,800 --> 00:20:48,359 Speaker 1: know wine people, which I'm a wine person, but I'm not. 351 00:20:48,440 --> 00:20:50,480 Speaker 1: I know you're making fun of yourself. I'm making fun 352 00:20:50,520 --> 00:20:53,800 Speaker 1: of my people, but wine, I'm sorry. Double that. And 353 00:20:53,840 --> 00:20:56,399 Speaker 1: you've got the what you've got going on with coffee, 354 00:20:56,680 --> 00:20:59,879 Speaker 1: even though you think you like there's like the morning blend, 355 00:21:00,640 --> 00:21:04,080 Speaker 1: little Colombian, little Brazilian. Yeah, not so. Remember our friend 356 00:21:04,119 --> 00:21:07,800 Speaker 1: Brandon was having a fight with our friend mark over 357 00:21:08,440 --> 00:21:12,040 Speaker 1: because he keeps buying um flavored coffee like the blueberries. 358 00:21:12,080 --> 00:21:15,280 Speaker 1: Seberry coffee should not exist. Marker is going to go 359 00:21:15,280 --> 00:21:17,600 Speaker 1: ahead and tell you that right now. And not only 360 00:21:17,600 --> 00:21:19,840 Speaker 1: should it not exist, but if you make some in 361 00:21:19,880 --> 00:21:21,680 Speaker 1: your coffee maker, you might as will throw it away 362 00:21:22,240 --> 00:21:24,760 Speaker 1: because you can taste it for the next fifty pots 363 00:21:24,800 --> 00:21:30,880 Speaker 1: of coffee. Right, let's talk about the actual coffee bean itself, Chuckers, 364 00:21:31,320 --> 00:21:34,480 Speaker 1: the coffee cherry, Josh, all right, what you got is 365 00:21:34,600 --> 00:21:37,960 Speaker 1: a bright red, like we said, skin when it's ready 366 00:21:38,000 --> 00:21:41,040 Speaker 1: to pick in ripe, Uh, it's green if it's not. 367 00:21:41,359 --> 00:21:45,040 Speaker 1: And apparently coffee pickers they don't want to have more 368 00:21:45,119 --> 00:21:49,479 Speaker 1: than two green per every one picked, otherwise they're going 369 00:21:49,520 --> 00:21:54,600 Speaker 1: to get their hands slapped by coffee plantation owner. Oh yeah, yeah, 370 00:21:54,680 --> 00:21:56,440 Speaker 1: like when they're hand picking them, they I mean they're 371 00:21:56,440 --> 00:21:58,480 Speaker 1: picking them fast, so you're gonna have some green ones. 372 00:21:58,560 --> 00:22:01,560 Speaker 1: But that's their goal, is what I here. The skin 373 00:22:01,800 --> 00:22:05,640 Speaker 1: of the cherry is called the exocarp, very thick and bitter. 374 00:22:06,119 --> 00:22:08,640 Speaker 1: You got a fruit beneath that called the mesocarp. It's 375 00:22:08,720 --> 00:22:10,399 Speaker 1: kind of like the inside of a grape, like if 376 00:22:10,440 --> 00:22:12,440 Speaker 1: you peel the skin off a grape. That's what I 377 00:22:12,520 --> 00:22:16,320 Speaker 1: take the mesocarpe. Yeah, it's gushy and sweet. Uh. Then 378 00:22:16,440 --> 00:22:21,680 Speaker 1: you have the parencoma, which is uh slimy, and it's 379 00:22:21,720 --> 00:22:25,000 Speaker 1: a honey like layer protects the bean. There's gonna be 380 00:22:25,040 --> 00:22:28,080 Speaker 1: two beans generally, and every you know, if all goes 381 00:22:28,119 --> 00:22:32,080 Speaker 1: well in every cherry, and they are covered by a 382 00:22:32,440 --> 00:22:35,560 Speaker 1: parchment like envelope called the endocarp. They're kind of bluish 383 00:22:35,640 --> 00:22:38,480 Speaker 1: green at the time. And then there's the silver skin 384 00:22:39,760 --> 00:22:42,760 Speaker 1: on top of the bean and it's all protecting that 385 00:22:43,040 --> 00:22:46,240 Speaker 1: little nugget that looks sort of like a shelled peanut. 386 00:22:47,119 --> 00:22:51,320 Speaker 1: And the silver skins also called the spermaderm prefer silver skin. 387 00:22:51,400 --> 00:22:55,639 Speaker 1: I think everybody serves prefer silver skin. So uh, if 388 00:22:55,720 --> 00:22:58,560 Speaker 1: you can get rid of all these layers that protect 389 00:22:58,640 --> 00:23:01,520 Speaker 1: the bean. UM. They sically, what you're going down to 390 00:23:01,800 --> 00:23:06,000 Speaker 1: is like the pit of a cherry, the seed, the nut, 391 00:23:06,480 --> 00:23:10,680 Speaker 1: that's where the gold is right. Um. And when you 392 00:23:10,800 --> 00:23:13,879 Speaker 1: harvest them, you said that people they just want the 393 00:23:13,920 --> 00:23:17,200 Speaker 1: bright red ones. But people are harvesting between one and 394 00:23:17,240 --> 00:23:20,600 Speaker 1: two hundred pounds a day by hand. Most coffee harvesting 395 00:23:20,720 --> 00:23:23,080 Speaker 1: takes place by hand. UM. And it depends on where 396 00:23:23,119 --> 00:23:25,720 Speaker 1: you are where it's going to be harvested um or 397 00:23:25,760 --> 00:23:28,160 Speaker 1: when it's going to be harvested. If you are north 398 00:23:28,240 --> 00:23:31,400 Speaker 1: of the equator, you're going to harvest between September and March. 399 00:23:31,960 --> 00:23:34,480 Speaker 1: If you're south of the equator, you're going to um 400 00:23:34,920 --> 00:23:39,760 Speaker 1: harvest between April and May, which is not spring. Right, 401 00:23:40,760 --> 00:23:43,360 Speaker 1: So the summertime it's basically the only time they're not harvesting. 402 00:23:45,680 --> 00:23:47,959 Speaker 1: And when you um, when you've got them harvested, you've 403 00:23:47,960 --> 00:23:50,000 Speaker 1: got them picked, you have your hundred to two hundred 404 00:23:50,000 --> 00:23:52,960 Speaker 1: pounds for the day. UM. Depending on the type of 405 00:23:53,040 --> 00:23:57,239 Speaker 1: coffee plantation, you're going to um dry them by one 406 00:23:57,280 --> 00:23:59,960 Speaker 1: of two methods. There's basically just two methods of dry 407 00:24:00,160 --> 00:24:04,520 Speaker 1: which is pretty cool considering that they are huge, huge, 408 00:24:04,760 --> 00:24:09,120 Speaker 1: concerns that like produce coffee. Yeah, and and there's still 409 00:24:09,200 --> 00:24:12,040 Speaker 1: like two kind of primitive means of drying them before 410 00:24:12,119 --> 00:24:15,040 Speaker 1: we get into the cool method. I want to point 411 00:24:15,080 --> 00:24:18,520 Speaker 1: out that all of this is speed is key because 412 00:24:18,560 --> 00:24:21,919 Speaker 1: the freshness of coffee is the secret to good coffee. 413 00:24:22,240 --> 00:24:25,040 Speaker 1: So if you pick beans that morning, they're being process 414 00:24:25,200 --> 00:24:27,639 Speaker 1: that afternoon. They don't sit around in barrels for a 415 00:24:27,720 --> 00:24:31,399 Speaker 1: few days at all, unless they're being dried. Then they 416 00:24:31,440 --> 00:24:34,240 Speaker 1: sit around for seven to ten that's part of the processing. 417 00:24:34,400 --> 00:24:38,199 Speaker 1: So basically, um, if you're using the dry method of drying, um, 418 00:24:38,960 --> 00:24:43,119 Speaker 1: you are basically you're laying the coffee beans out in 419 00:24:43,320 --> 00:24:46,880 Speaker 1: the sun or the coffee cherries I'm sorry, big concrete slab. 420 00:24:47,080 --> 00:24:49,760 Speaker 1: You're laying them out in the sun, um, and you're 421 00:24:49,960 --> 00:24:54,920 Speaker 1: letting them dry. Uh. And after about seven to ten days, um, 422 00:24:55,160 --> 00:24:57,840 Speaker 1: and you're raking them periodically, just kind of turn them 423 00:24:57,880 --> 00:25:00,280 Speaker 1: over and get some air underneath them. The uh, the 424 00:25:00,400 --> 00:25:02,560 Speaker 1: cherries will have dried enough so that there's only about 425 00:25:02,600 --> 00:25:05,959 Speaker 1: eleven percent moisture in the whole coffee cherry. And um, 426 00:25:06,119 --> 00:25:08,880 Speaker 1: you can tell that it's ready because the beans rattle inside. 427 00:25:09,119 --> 00:25:12,680 Speaker 1: So it makes a good children's toy as well. I 428 00:25:12,720 --> 00:25:16,760 Speaker 1: couldn't find who dries dry like I'm sure you can 429 00:25:16,800 --> 00:25:19,080 Speaker 1: find out, like whatever coffee if you want to really 430 00:25:19,119 --> 00:25:22,120 Speaker 1: want to research what kind of coffee you want to drink, Well, yeah, 431 00:25:22,119 --> 00:25:24,760 Speaker 1: I'm sure you can tell, like who does the dry method, 432 00:25:24,800 --> 00:25:26,720 Speaker 1: because it's I mean, I get the feeling that dry 433 00:25:26,800 --> 00:25:30,040 Speaker 1: methods probably superior because anything that usually takes a little longer, 434 00:25:30,320 --> 00:25:33,000 Speaker 1: it's probably worth it. Sure. And also it doesn't use 435 00:25:33,160 --> 00:25:36,399 Speaker 1: enzymes like the wet method. I get the impression that, um, 436 00:25:36,520 --> 00:25:39,399 Speaker 1: if you get from a small plantation, probably using the 437 00:25:39,480 --> 00:25:43,720 Speaker 1: dry method. The wet method uses enzymes and fermentation. And 438 00:25:43,800 --> 00:25:46,440 Speaker 1: basically you take the cherries and throw them into a 439 00:25:46,640 --> 00:25:49,040 Speaker 1: vat of water. After I'm sorry you you get the 440 00:25:49,119 --> 00:25:51,960 Speaker 1: pulp and skin peeled away. Then you throw it into 441 00:25:52,080 --> 00:25:55,080 Speaker 1: a vat to ferment for a couple of days, and um, 442 00:25:55,600 --> 00:26:00,639 Speaker 1: the natural enzymes apparently eat away the little envelope in 443 00:26:00,680 --> 00:26:03,360 Speaker 1: the silver skin and then you have the beans left over. 444 00:26:03,520 --> 00:26:05,320 Speaker 1: That's right. But and you still need to dry up 445 00:26:05,320 --> 00:26:08,040 Speaker 1: for about four days in the sun, just like the 446 00:26:08,119 --> 00:26:11,719 Speaker 1: dry method. And uh, you let it rest at night 447 00:26:11,880 --> 00:26:13,600 Speaker 1: sometimes if you don't want to do if you want 448 00:26:13,600 --> 00:26:16,040 Speaker 1: to speed it up even more. You don't do the 449 00:26:16,080 --> 00:26:18,520 Speaker 1: sun dry method. You put it in these big rotating 450 00:26:18,600 --> 00:26:21,760 Speaker 1: drums that pump in hot air. Uh, and that'll dry 451 00:26:21,800 --> 00:26:24,359 Speaker 1: it out. Uh. And it's spermating. But if it smells 452 00:26:24,480 --> 00:26:27,760 Speaker 1: too much like vinegar, that means of spermating too much, 453 00:26:28,040 --> 00:26:30,240 Speaker 1: is there? Right? Yeah, that's what I hear. Okay, So 454 00:26:30,359 --> 00:26:32,040 Speaker 1: let's say you have a bunch of dry coffee. What 455 00:26:32,160 --> 00:26:34,720 Speaker 1: you have is a commodity, like we said, second only 456 00:26:34,800 --> 00:26:38,240 Speaker 1: to oil and total dollars traded. And uh, it's called 457 00:26:38,280 --> 00:26:41,880 Speaker 1: green coffee because coffee producers don't roast coffee. Roasters roast 458 00:26:41,920 --> 00:26:45,679 Speaker 1: the coffee and they buy their green coffee from coffee producers. 459 00:26:46,680 --> 00:26:48,800 Speaker 1: So you've got Um, if you bought a bunch of 460 00:26:48,880 --> 00:26:52,440 Speaker 1: green coffee, what you would have is traditionally a big 461 00:26:52,920 --> 00:26:58,240 Speaker 1: jute or cecil bag filled with coffee. Still is this day? Yeah? Um, 462 00:26:58,520 --> 00:27:00,520 Speaker 1: and uh it's going to be train. It'sward to the 463 00:27:00,600 --> 00:27:04,000 Speaker 1: tune of about seven million tons of green coffee shift 464 00:27:04,080 --> 00:27:07,400 Speaker 1: worldwide every year. Now it's already hold too at this point, 465 00:27:07,640 --> 00:27:10,560 Speaker 1: right right, it's just the beans, right Yeah. So the 466 00:27:10,920 --> 00:27:13,119 Speaker 1: hauling process, you know, it's a it's a machine that 467 00:27:13,240 --> 00:27:17,320 Speaker 1: does that and then they sort them according to to class, 468 00:27:17,440 --> 00:27:20,399 Speaker 1: like grade A beans, Grade BE beans. Great sin about 469 00:27:20,440 --> 00:27:22,879 Speaker 1: that part, yes, but eventually you're going to get a 470 00:27:22,960 --> 00:27:25,600 Speaker 1: nice bean, right, And they grade them first by size 471 00:27:25,960 --> 00:27:29,199 Speaker 1: and then by density. And you want the bigger, heavier 472 00:27:29,320 --> 00:27:32,400 Speaker 1: ones are superior to the smaller ones. And either they're 473 00:27:32,440 --> 00:27:34,640 Speaker 1: graded by hand like along and like a conveyor belt, 474 00:27:35,160 --> 00:27:37,720 Speaker 1: or there's um a conveyor belt and puffs of air 475 00:27:38,200 --> 00:27:40,920 Speaker 1: that will puff off the lighter, smaller ones. Yeah, or 476 00:27:41,040 --> 00:27:44,800 Speaker 1: they have little machines like uh, disorders that sort of 477 00:27:44,800 --> 00:27:47,680 Speaker 1: according to size. There's all different kinds of machines. Now, yes, 478 00:27:47,960 --> 00:27:51,400 Speaker 1: they also have ones that look exactly like giant spiders 479 00:27:51,480 --> 00:27:54,840 Speaker 1: that are terrifying, but they get the job done all right. 480 00:27:54,920 --> 00:27:57,240 Speaker 1: Now to the roasting, which is that's the good stuff. Yeah, 481 00:27:57,440 --> 00:28:00,879 Speaker 1: that's where coffee really gets its u a roma and 482 00:28:01,119 --> 00:28:05,200 Speaker 1: its flavor, eventual flavor. Uh. And here's an interesting fact. 483 00:28:05,520 --> 00:28:10,880 Speaker 1: Roasting reduces caffeine. Is that right? That's right. So even 484 00:28:10,920 --> 00:28:16,000 Speaker 1: though an espresso roast takes fourteen minutes compared to a 485 00:28:16,119 --> 00:28:21,680 Speaker 1: seven minute light American roast, an espresso bean has a 486 00:28:21,800 --> 00:28:26,480 Speaker 1: lot less caffeine than just a regular thing, a regular bean. Huh, 487 00:28:26,600 --> 00:28:28,320 Speaker 1: so you may say, why do you get so jacked up? 488 00:28:28,720 --> 00:28:34,040 Speaker 1: It's because the grind and the concentrated brew. Yeah, I 489 00:28:34,119 --> 00:28:35,840 Speaker 1: never knew that. I thought the espresso bean is like 490 00:28:35,960 --> 00:28:37,920 Speaker 1: loaded with extra caffeine. I guess I would have. I 491 00:28:37,960 --> 00:28:40,240 Speaker 1: would have imagined the same thing, because you quite like 492 00:28:40,840 --> 00:28:45,280 Speaker 1: taste with caffeine content too. Yeah. True. So like the blacker, 493 00:28:45,400 --> 00:28:47,680 Speaker 1: it is the thicker and richer that tastes you just 494 00:28:47,840 --> 00:28:52,240 Speaker 1: like this must be loaded with caffeine. Very interesting, chuckers. 495 00:28:52,640 --> 00:28:55,720 Speaker 1: So we're roasting now. Yeah, So you've got roasting drum 496 00:28:56,080 --> 00:29:00,200 Speaker 1: um that's capable of achieving temperatures of degrees fair height, 497 00:29:00,280 --> 00:29:04,840 Speaker 1: which is two degrees celsius and um. The key is 498 00:29:04,960 --> 00:29:07,800 Speaker 1: not just the heat, but the rotation of the drums. Um. 499 00:29:08,320 --> 00:29:11,600 Speaker 1: You can roast coffee at that heat as long as 500 00:29:11,840 --> 00:29:14,480 Speaker 1: it's moving, so it won't burn. I don't want to burn. 501 00:29:14,560 --> 00:29:17,240 Speaker 1: It's hot, but it's not gonna burn. Espresso beans are 502 00:29:17,280 --> 00:29:20,960 Speaker 1: burned a little bit, right. Um. So there's there's a 503 00:29:21,000 --> 00:29:24,640 Speaker 1: couple of If you are a coffee roaster, you're you're 504 00:29:24,680 --> 00:29:26,320 Speaker 1: looking for a couple of things. The first thing is 505 00:29:26,360 --> 00:29:28,400 Speaker 1: that the beans should start to turn yellow, smell a 506 00:29:28,480 --> 00:29:31,360 Speaker 1: little bit like popcorn. Like you said, they shouldn't smell 507 00:29:31,400 --> 00:29:33,760 Speaker 1: like vinegar at all. You want to throw that out, um, 508 00:29:34,240 --> 00:29:37,200 Speaker 1: And then you're going to hear something called the pop 509 00:29:37,600 --> 00:29:39,959 Speaker 1: and the coffee bean is just popped and it's hit 510 00:29:40,000 --> 00:29:43,120 Speaker 1: about four hundred degrees ferret height. It doubles in size 511 00:29:43,160 --> 00:29:46,280 Speaker 1: at that point. Yeah. Um, And that's really the beginning 512 00:29:46,440 --> 00:29:48,960 Speaker 1: of the real roasting process. After that happens, you really 513 00:29:49,000 --> 00:29:51,040 Speaker 1: want to be Johnny on the Spot paying attention to 514 00:29:51,160 --> 00:29:54,440 Speaker 1: this because things move pretty fast after that. Um. Through 515 00:29:54,480 --> 00:29:59,840 Speaker 1: a process called pyrolysis. Um, the heat extracts the oil 516 00:30:00,240 --> 00:30:03,200 Speaker 1: and they turn the coffee from green or yellow to 517 00:30:03,440 --> 00:30:06,880 Speaker 1: a nice, rich brown, And now it's really being roast 518 00:30:06,960 --> 00:30:11,280 Speaker 1: and eventually almost a black. Yeah. It depends like like 519 00:30:11,440 --> 00:30:14,440 Speaker 1: you said, if you are going to make espresso roast, 520 00:30:14,800 --> 00:30:18,800 Speaker 1: you're gonna heat it for fourteen minutes and basically you're 521 00:30:18,840 --> 00:30:22,200 Speaker 1: toasting these things. You're burning them, and the sugars inside 522 00:30:22,240 --> 00:30:24,520 Speaker 1: are caramelizing. Right. And by the way, God help you 523 00:30:24,600 --> 00:30:29,280 Speaker 1: if you say espresso, or even worse, if you sell 524 00:30:29,440 --> 00:30:33,480 Speaker 1: espresso and you have a sign that says espresso, come 525 00:30:33,560 --> 00:30:36,720 Speaker 1: on and then chuck. There's the second pop, and the 526 00:30:36,760 --> 00:30:41,200 Speaker 1: second pop is like I'm done, take me out. Uh. 527 00:30:41,440 --> 00:30:45,040 Speaker 1: You talked about the roasters, these roastmasters, and they are 528 00:30:45,120 --> 00:30:48,920 Speaker 1: called roastmasters because it is a very specialized job. What 529 00:30:49,160 --> 00:30:51,840 Speaker 1: they do a lot of times is because you don't 530 00:30:51,840 --> 00:30:55,800 Speaker 1: want to roast you know, ten thousand beans and have 531 00:30:55,920 --> 00:30:58,040 Speaker 1: a bad batch. So what they'll do is they have 532 00:30:58,240 --> 00:31:01,880 Speaker 1: a side room where they a little tiny batch and 533 00:31:02,080 --> 00:31:05,600 Speaker 1: this is where the roastmaster does their taste testing. They'll 534 00:31:05,600 --> 00:31:07,960 Speaker 1: brew up four cups of coffee from different parts of 535 00:31:08,040 --> 00:31:11,120 Speaker 1: the batch just to make sure they've covered it all. Uh. 536 00:31:11,320 --> 00:31:13,480 Speaker 1: They push aside the phone, and when they don't put 537 00:31:13,480 --> 00:31:15,400 Speaker 1: it in a coffee maker, they put the grounds in 538 00:31:15,440 --> 00:31:18,680 Speaker 1: a cup with hot water and let's steep, you know, 539 00:31:18,800 --> 00:31:20,960 Speaker 1: like old school. Yeah, that's how I make coffee or 540 00:31:21,000 --> 00:31:22,560 Speaker 1: what I like to call camping style. Do you do 541 00:31:22,680 --> 00:31:25,040 Speaker 1: that at home? Uh? Yeah, you just boil it with 542 00:31:25,160 --> 00:31:29,080 Speaker 1: the French press, Oh, French pressure. I have several ways. 543 00:31:29,160 --> 00:31:31,480 Speaker 1: There's all. I also have this coffee maker that you 544 00:31:31,600 --> 00:31:34,440 Speaker 1: may got me. The boat them and it uses vacuum. 545 00:31:34,840 --> 00:31:38,200 Speaker 1: It uses the vacuum to suck water up into this 546 00:31:38,360 --> 00:31:40,560 Speaker 1: top bulb and it just sits there and percolates and 547 00:31:40,600 --> 00:31:43,640 Speaker 1: then it drips back down really, but just the coffee 548 00:31:43,680 --> 00:31:46,920 Speaker 1: does the ground stay up above, and then you take 549 00:31:46,960 --> 00:31:48,640 Speaker 1: the top part off and you've got like a little 550 00:31:48,640 --> 00:31:51,000 Speaker 1: pot of coffee. It's awesome. It's fun to watch. I 551 00:31:51,080 --> 00:31:53,280 Speaker 1: find the de press pot is a little chalky for 552 00:31:53,440 --> 00:31:56,800 Speaker 1: my taste. Oh yeah, it totally is. But I guess 553 00:31:56,840 --> 00:31:58,440 Speaker 1: it's just you know, if you like that, you like it, 554 00:31:58,560 --> 00:31:59,800 Speaker 1: but you have to you have to grind it to 555 00:31:59,840 --> 00:32:01,760 Speaker 1: its right. Yeah, which we'll talk about in a second. 556 00:32:01,800 --> 00:32:04,360 Speaker 1: It's all about the ground, Josh. But what they do is, 557 00:32:04,440 --> 00:32:06,000 Speaker 1: like I said, they've got the small batch. They broke 558 00:32:06,040 --> 00:32:08,680 Speaker 1: the four cups. They steep it and then they push 559 00:32:08,720 --> 00:32:11,360 Speaker 1: aside the foam on the surface to release a roma, 560 00:32:11,400 --> 00:32:14,800 Speaker 1: and that's called breaking the cup. They sniff it. Then 561 00:32:14,840 --> 00:32:16,600 Speaker 1: they skim the grounds from the surface and do a 562 00:32:16,640 --> 00:32:21,160 Speaker 1: little sip and spit for each cup, and then they say, hey, 563 00:32:21,320 --> 00:32:24,680 Speaker 1: it's ready, go ahead and throw the big batch. And 564 00:32:24,760 --> 00:32:27,280 Speaker 1: then when no one's looking, they snort the grounds. That's right. 565 00:32:27,920 --> 00:32:31,320 Speaker 1: And another interesting thing is that once they roasted, it 566 00:32:31,360 --> 00:32:35,360 Speaker 1: actually gets packaged still hot into the bag hot, and 567 00:32:35,400 --> 00:32:39,320 Speaker 1: they pump in nitrogen to replace the oxygen. And because 568 00:32:39,320 --> 00:32:41,840 Speaker 1: you don't want oxygen and then uh that you know, 569 00:32:41,880 --> 00:32:45,000 Speaker 1: the vacuum seals. Yeah, oxygen degrades the freshness of coffee 570 00:32:45,040 --> 00:32:48,560 Speaker 1: faster than anything else. So yeah, that's why everything's vacuum sealed. Well, 571 00:32:48,680 --> 00:32:53,680 Speaker 1: let's go. We're there. So uh well, there's four keys 572 00:32:54,200 --> 00:32:58,160 Speaker 1: to making really good coffee. Right, You've got your roasted coffee. 573 00:32:58,160 --> 00:33:01,760 Speaker 1: It's been roasted masterfully. Um. And now it's your turn. 574 00:33:02,160 --> 00:33:05,640 Speaker 1: You have a bag of beans that's vacuum sealed, very fresh. 575 00:33:05,680 --> 00:33:08,280 Speaker 1: You can still tell it's warm even chuck um. And 576 00:33:08,400 --> 00:33:11,160 Speaker 1: so you have four things you want to take into consideration. Freshness, 577 00:33:12,000 --> 00:33:15,800 Speaker 1: the type of the grind, the ratio of water to coffee, 578 00:33:16,160 --> 00:33:19,320 Speaker 1: and then water purity and the purity of your coffee maker. 579 00:33:19,480 --> 00:33:21,760 Speaker 1: And by the way, don't don't either a buy ground 580 00:33:21,840 --> 00:33:25,680 Speaker 1: coffee or be buy coffee and grind it in the store. 581 00:33:26,760 --> 00:33:29,520 Speaker 1: You're you're not doing yourselves any favors if you can, 582 00:33:29,760 --> 00:33:32,440 Speaker 1: and tell everybody just leave you alone while you enjoy 583 00:33:32,520 --> 00:33:35,240 Speaker 1: your coffee. Do whatever you want people. But if you're 584 00:33:35,320 --> 00:33:38,560 Speaker 1: a coffee connoisseur, yeah, and you're not doing that. You're grinding. 585 00:33:38,600 --> 00:33:40,520 Speaker 1: You have a home grinder, you're buying beans, you have 586 00:33:40,560 --> 00:33:42,840 Speaker 1: a home grinder and you're grinding just enough to make 587 00:33:42,880 --> 00:33:45,080 Speaker 1: a couple of cups of coffee. Well, and not only 588 00:33:45,120 --> 00:33:47,600 Speaker 1: do you have a home grinder, but you should have 589 00:33:47,720 --> 00:33:50,680 Speaker 1: a nice grinder. I went to research Emily drinks a 590 00:33:50,720 --> 00:33:54,320 Speaker 1: latte every morning of her life, and she had a 591 00:33:54,400 --> 00:33:57,680 Speaker 1: crappy little grinder and a crappy espresso machine. So I 592 00:33:57,800 --> 00:34:01,600 Speaker 1: invested in like the good stuff in The difference between 593 00:34:01,680 --> 00:34:04,880 Speaker 1: the fifteen dollar grinder and the hundred dollar grinder is massive, 594 00:34:06,760 --> 00:34:11,280 Speaker 1: I would imagine. So, yes, grinder, I've heard burg grinders 595 00:34:11,320 --> 00:34:13,879 Speaker 1: are like the best one. It's a burg grinder, and um, 596 00:34:14,800 --> 00:34:17,440 Speaker 1: it's you know, I don't know enough about coffee to 597 00:34:17,560 --> 00:34:19,600 Speaker 1: know the difference, but I started reading up on it 598 00:34:20,120 --> 00:34:22,960 Speaker 1: and it said the grind is the key. Yeah, So 599 00:34:23,480 --> 00:34:25,000 Speaker 1: as you say, the grind is the key, you've got 600 00:34:25,040 --> 00:34:27,320 Speaker 1: your freshness. You don't want coffee that's older than like 601 00:34:27,440 --> 00:34:30,440 Speaker 1: two weeks. You don't want to grind it ahead of time. Um, 602 00:34:30,719 --> 00:34:33,400 Speaker 1: and if you do end up somehow with some ground coffee, 603 00:34:33,400 --> 00:34:35,160 Speaker 1: you want to keep it in the fridge and it 604 00:34:35,239 --> 00:34:38,160 Speaker 1: will stay up to two weeks. Don't try to get 605 00:34:38,239 --> 00:34:40,480 Speaker 1: Chuck Bryant to drink any of it, though, No I'm 606 00:34:40,520 --> 00:34:42,680 Speaker 1: not like that. I'll drink anything. I'm just teaching. But 607 00:34:42,800 --> 00:34:45,400 Speaker 1: the grind, like you say, is what releases all of 608 00:34:45,520 --> 00:34:50,360 Speaker 1: the flavors and aromas and every little, great little nugget 609 00:34:50,680 --> 00:34:53,279 Speaker 1: of goodness and coffee. It's the way you grind it. 610 00:34:53,400 --> 00:34:56,560 Speaker 1: And anybody who's ever ground coffee, especially at like a 611 00:34:56,719 --> 00:35:00,719 Speaker 1: Trader Joe's or something, you can adjust then die and 612 00:35:00,920 --> 00:35:06,840 Speaker 1: it will say French press, espresso, automatic drip and espressoes 613 00:35:06,840 --> 00:35:09,839 Speaker 1: are really fine grind very and Turkish is actually even 614 00:35:09,960 --> 00:35:13,400 Speaker 1: finer than that. UM. But the grind is related to 615 00:35:13,719 --> 00:35:16,600 Speaker 1: the amount of time it takes to make the coffee. 616 00:35:17,320 --> 00:35:21,080 Speaker 1: So espresso is very fine, almost powdery, and that takes 617 00:35:21,080 --> 00:35:24,560 Speaker 1: about twenty five seconds to make espresso. It takes about 618 00:35:24,600 --> 00:35:28,560 Speaker 1: ten minutes to make a pot of UM regular drip coffee. 619 00:35:28,960 --> 00:35:32,279 Speaker 1: So for that you have a coarser grind is what 620 00:35:32,400 --> 00:35:35,239 Speaker 1: it's called. UM. And then also, Chuck, I want to 621 00:35:35,280 --> 00:35:38,160 Speaker 1: mention there's Cowboy coffee. You're talking about how the roastmaster 622 00:35:38,960 --> 00:35:43,360 Speaker 1: um just mashes up some coffee that called Cowboy coffee. 623 00:35:43,600 --> 00:35:46,560 Speaker 1: Cowboy coffee. Yeah, Um, And apparently it used to be 624 00:35:46,719 --> 00:35:50,720 Speaker 1: very difficult for cookie to get anybody to grind coffee 625 00:35:50,880 --> 00:35:54,040 Speaker 1: because that gets sold very very often. So um, I 626 00:35:54,200 --> 00:35:56,720 Speaker 1: believe in the nineteenth century there was a coffee company 627 00:35:56,760 --> 00:36:00,279 Speaker 1: called art Buckles Coffee, and they put a peppermintstick and 628 00:36:00,360 --> 00:36:02,920 Speaker 1: every bag of coffee so that cookie could be like, hey, 629 00:36:02,960 --> 00:36:06,440 Speaker 1: whoever grinds this gets really stick and yeah, apparently cookie 630 00:36:06,480 --> 00:36:08,719 Speaker 1: had no trouble after that. That's a great story job. 631 00:36:08,760 --> 00:36:11,440 Speaker 1: I agree, I love it. So you talked about proportion 632 00:36:11,560 --> 00:36:15,680 Speaker 1: of water to coffee. Everyone has their slight variations. Some 633 00:36:15,800 --> 00:36:18,359 Speaker 1: people like a little stronger, some people like a little weaker. Yeah. 634 00:36:18,360 --> 00:36:21,480 Speaker 1: I found this this ratio to be on, to be wanting, 635 00:36:22,480 --> 00:36:24,319 Speaker 1: because what we have here in this article is two 636 00:36:24,360 --> 00:36:28,359 Speaker 1: tablespoons of ground coffee for six ounces of water. They 637 00:36:28,400 --> 00:36:30,239 Speaker 1: say that makes a strong cut, but you say more. 638 00:36:30,920 --> 00:36:32,839 Speaker 1: I like a little more coffee than that, a little more, 639 00:36:33,239 --> 00:36:37,360 Speaker 1: which is like a heaping kitchen spoon, no kitten spoons, 640 00:36:37,400 --> 00:36:40,680 Speaker 1: about one table spoon two of those? Yeah, that's what 641 00:36:40,719 --> 00:36:44,000 Speaker 1: I mean. Yeah, yes, heaping for sure. Yeah yeah, oh yeah, 642 00:36:44,080 --> 00:36:46,719 Speaker 1: you know you don't level it off. You're like, if 643 00:36:46,800 --> 00:36:48,879 Speaker 1: it if it doesn't fall off on the way into 644 00:36:48,960 --> 00:36:53,080 Speaker 1: the basket or the French press, right, okay. And they 645 00:36:53,160 --> 00:36:56,279 Speaker 1: also say that cold water. Fresh cold water is what 646 00:36:56,480 --> 00:36:58,759 Speaker 1: you really want to start with, and eventually you want 647 00:36:58,760 --> 00:37:02,080 Speaker 1: to end up with two grease fahrenheit ninety three celsius. 648 00:37:02,680 --> 00:37:04,680 Speaker 1: If you want to really get all the flavor out 649 00:37:04,719 --> 00:37:07,879 Speaker 1: of the beans and keep your maker clean, gotta clean 650 00:37:07,920 --> 00:37:10,120 Speaker 1: the thing out. Well, there's the irony. If your coffee 651 00:37:10,160 --> 00:37:14,000 Speaker 1: smells like vinegar, you've got bad coffee. But you want 652 00:37:14,000 --> 00:37:16,200 Speaker 1: to use a vinegar solution to clean out your coffee 653 00:37:17,680 --> 00:37:19,520 Speaker 1: every once in a while, rent it out. I don't 654 00:37:19,520 --> 00:37:22,200 Speaker 1: know what the proportion is make it up. I think 655 00:37:22,239 --> 00:37:24,239 Speaker 1: if yeah, there, I mean, there's got to be a 656 00:37:24,360 --> 00:37:27,600 Speaker 1: certain amount of weeks or amount of coffee pots of brood. 657 00:37:27,719 --> 00:37:30,600 Speaker 1: But if you're starting to taste bitter coffee, then it's 658 00:37:30,680 --> 00:37:33,920 Speaker 1: it's time. Or if you taste blueberry coffee and you 659 00:37:34,000 --> 00:37:36,040 Speaker 1: want to do the vinegar thing to or throw it out. 660 00:37:36,239 --> 00:37:39,319 Speaker 1: And then we talked about the Madagascar coffee species um 661 00:37:39,400 --> 00:37:45,240 Speaker 1: that naturally produces decaf but um, most people don't drink this. Instead, 662 00:37:45,280 --> 00:37:51,440 Speaker 1: they're drinking stuff that um has been removed somehow. The 663 00:37:51,520 --> 00:37:53,680 Speaker 1: caffeine has been removed from the beans, either by using 664 00:37:54,560 --> 00:37:58,200 Speaker 1: a chemical solvent gross which extracts the caffeine and then 665 00:37:58,280 --> 00:38:02,480 Speaker 1: the solvents washed away. Wow. Uh. And then the other 666 00:38:02,600 --> 00:38:06,120 Speaker 1: method is to steam the beans nice and um. That 667 00:38:06,280 --> 00:38:10,440 Speaker 1: gets some of the outer part of the bean um, 668 00:38:10,920 --> 00:38:14,200 Speaker 1: which apparently packs the most caffeine worn away, and you've 669 00:38:14,200 --> 00:38:16,799 Speaker 1: got decalf and then I think they scrape the rest 670 00:38:16,840 --> 00:38:18,960 Speaker 1: of it a way after that even. Yeah. So if 671 00:38:19,000 --> 00:38:22,920 Speaker 1: you're if you're into healthy, then get organic decaf. If 672 00:38:22,960 --> 00:38:26,120 Speaker 1: you want decaf non chemical solvent. Yah, you don't want 673 00:38:26,120 --> 00:38:29,120 Speaker 1: to be drinking that, yeah. Um So then coffee around 674 00:38:29,160 --> 00:38:33,480 Speaker 1: the world Chuck America. Thank you to UM our friends 675 00:38:33,560 --> 00:38:36,359 Speaker 1: at Starbucks who founded their company in nineteen seventy one. 676 00:38:37,000 --> 00:38:41,239 Speaker 1: UM has kind of come out of its haze of 677 00:38:41,880 --> 00:38:45,160 Speaker 1: not that great coffee, and it's starting to understand like, oh, 678 00:38:45,280 --> 00:38:47,120 Speaker 1: there's really good coffee out there, and it's it's a 679 00:38:47,160 --> 00:38:49,640 Speaker 1: good coffee because I've heard I've heard coffee people say, 680 00:38:49,960 --> 00:38:52,120 Speaker 1: you know, store Bucks really need a good coffee because X, 681 00:38:52,239 --> 00:38:54,080 Speaker 1: Y and Z. I was trying to be polite here 682 00:38:54,120 --> 00:38:58,440 Speaker 1: and I was thinking Starbucks of nine not Starbucks of 683 00:38:58,480 --> 00:39:05,800 Speaker 1: two thousand eleven. UM Starbucks opened America up to the 684 00:39:05,960 --> 00:39:09,160 Speaker 1: concept of good coffee. Doesn't necessarily serve it good coffee 685 00:39:09,280 --> 00:39:12,960 Speaker 1: or at least expensive coffee, right. Um. But for the 686 00:39:13,040 --> 00:39:16,719 Speaker 1: most part, Americans still prefer the American roast, which is 687 00:39:16,960 --> 00:39:20,799 Speaker 1: about a seven minute roast, like you said, um, which 688 00:39:20,920 --> 00:39:23,279 Speaker 1: is just shameful if you ask me. So what do 689 00:39:23,360 --> 00:39:26,000 Speaker 1: you think though, I mean, I'm not an officio, were 690 00:39:26,000 --> 00:39:27,640 Speaker 1: talking about this, Well, I don't know. I mean I 691 00:39:27,760 --> 00:39:30,279 Speaker 1: just hear coffee snobs say, you know, store Bucks isn't 692 00:39:30,280 --> 00:39:32,279 Speaker 1: even good. But then I think those are people that 693 00:39:32,360 --> 00:39:36,520 Speaker 1: are just fighting the big mass corporation that's on every corner. Well, 694 00:39:36,600 --> 00:39:39,400 Speaker 1: I don't know, man, I I tend to go with 695 00:39:39,520 --> 00:39:42,000 Speaker 1: the coffee snobs in that one. I think it used 696 00:39:42,000 --> 00:39:44,319 Speaker 1: to be a lot about like way, there's way too 697 00:39:44,400 --> 00:39:46,400 Speaker 1: many Starbucks out there, and now I think it's like 698 00:39:47,200 --> 00:39:49,520 Speaker 1: they're just not The coffee just doesn't taste that good. 699 00:39:49,560 --> 00:39:52,240 Speaker 1: It's really cloying. But the thing is is, I wonder 700 00:39:52,440 --> 00:39:55,840 Speaker 1: also if I'm missing something, because how does Starbucks not 701 00:39:56,000 --> 00:39:58,799 Speaker 1: know that it's coffee tastes like this? Why wouldn't they 702 00:39:58,920 --> 00:40:02,000 Speaker 1: change it? What's the deal. I'm sure someone out there 703 00:40:02,040 --> 00:40:04,080 Speaker 1: We're gonna get some good emails on this from people 704 00:40:04,080 --> 00:40:07,080 Speaker 1: who really know how they treat their beans. From Ted 705 00:40:07,200 --> 00:40:10,640 Speaker 1: Starbuck himself, it's gonna be like I'm so you, Teddy 706 00:40:10,680 --> 00:40:17,920 Speaker 1: Starbuck France Prince roast, very dark, robust cafe l it's 707 00:40:17,920 --> 00:40:20,480 Speaker 1: gonna be half milk, half coffee. I don't know why 708 00:40:20,480 --> 00:40:23,120 Speaker 1: you'd want to ruin your coffee with half milk. It's good, 709 00:40:23,480 --> 00:40:29,120 Speaker 1: is it? Yeah? Viennese roast, I think Vienna was the first. 710 00:40:30,040 --> 00:40:32,160 Speaker 1: I think the first coffee shop in Europe was in Vienna. 711 00:40:32,200 --> 00:40:36,360 Speaker 1: I might be wrong that I can't remember. I think so. 712 00:40:37,160 --> 00:40:39,560 Speaker 1: I think so. Possibly we'll find out at any rate. 713 00:40:39,600 --> 00:40:42,960 Speaker 1: The Viennese roast is very popular. Um dark roads two 714 00:40:43,040 --> 00:40:47,520 Speaker 1: thirds dark roast beans one third regular roast, and the 715 00:40:47,600 --> 00:40:50,640 Speaker 1: European roast is the flip the reverse of those. So 716 00:40:50,800 --> 00:40:54,719 Speaker 1: it's one third dark and two thirds light. Yes. Uh. 717 00:40:54,760 --> 00:40:58,360 Speaker 1: And then of course you have espresso um, which, like 718 00:40:58,480 --> 00:41:02,160 Speaker 1: you said, it's there's less caffeine, but you get the 719 00:41:02,200 --> 00:41:04,920 Speaker 1: big jolt out of it by grinding it. So just 720 00:41:05,719 --> 00:41:09,759 Speaker 1: pulverizing every hiding place where caffeine can hang. Have you 721 00:41:09,800 --> 00:41:13,360 Speaker 1: ever seen maholland drive David Lynch the espresso seen, I 722 00:41:13,400 --> 00:41:17,440 Speaker 1: don't remember it. It's when they it's some one of 723 00:41:17,480 --> 00:41:20,960 Speaker 1: those mysterious meetings and David Lynch movies or like, who 724 00:41:21,000 --> 00:41:23,800 Speaker 1: are these people and why are they having this mysterious meeting? 725 00:41:24,400 --> 00:41:26,200 Speaker 1: And they serve this one guy. He's like, you know, 726 00:41:26,280 --> 00:41:28,480 Speaker 1: we searched the world over for this espresso, and we 727 00:41:28,600 --> 00:41:30,799 Speaker 1: know you're gonna approve of this one. And they surf 728 00:41:30,880 --> 00:41:33,600 Speaker 1: into the guy and he drinks it and then spits 729 00:41:33,640 --> 00:41:38,600 Speaker 1: it up and a nap. So good god, he's the 730 00:41:38,680 --> 00:41:44,960 Speaker 1: best Turkish roast. What's what's the proverb that coffee should 731 00:41:44,960 --> 00:41:47,479 Speaker 1: be black as hell, strong as death, sweet as love, 732 00:41:48,080 --> 00:41:49,120 Speaker 1: So what does that mean? They just put a lot 733 00:41:49,160 --> 00:41:50,719 Speaker 1: of sugar in it. They like it sweet? Oh, I 734 00:41:50,800 --> 00:41:53,160 Speaker 1: think it's way. I think it's more than that. So 735 00:41:53,320 --> 00:41:56,560 Speaker 1: they have um, carter mom and chicory and coriander in 736 00:41:56,600 --> 00:42:00,080 Speaker 1: their coffee. Um. They also have you ever had like 737 00:42:00,200 --> 00:42:04,600 Speaker 1: Mexican coffee or Mexican chocolate coffee with like cinnamon and um, 738 00:42:05,040 --> 00:42:07,120 Speaker 1: like cayenne pepper in it, and I don't know, very 739 00:42:07,160 --> 00:42:11,160 Speaker 1: good um. And then yes, they also put some some 740 00:42:11,320 --> 00:42:14,160 Speaker 1: sugar in there, I believe. And it's very finely ground, 741 00:42:14,200 --> 00:42:18,799 Speaker 1: like I said, even more finely ground than espresso. Boy, 742 00:42:18,880 --> 00:42:22,799 Speaker 1: that's powdery. Yeah, and thick. They make it real thick yeah. Yeah. 743 00:42:23,400 --> 00:42:27,160 Speaker 1: Uh in Cuba, You're gonna get the Cafe Cubano, which 744 00:42:28,120 --> 00:42:29,919 Speaker 1: you do it like a shot, which is pretty cool, 745 00:42:30,440 --> 00:42:33,160 Speaker 1: and it's like espresso, but you don't sip it with 746 00:42:33,320 --> 00:42:39,200 Speaker 1: your uh sambuca lemon twist or whatever. Have you ever 747 00:42:39,320 --> 00:42:42,680 Speaker 1: had a lemon twist with espresso? I never have no 748 00:42:42,840 --> 00:42:47,120 Speaker 1: remember Balky in um Beverly Hills cop he said, can 749 00:42:47,160 --> 00:42:51,759 Speaker 1: I interest you in in? Yeah? Yeah? Uh? And then 750 00:42:52,040 --> 00:42:55,040 Speaker 1: in Thailand, I didn't realize this coffee is really strong 751 00:42:55,080 --> 00:42:58,480 Speaker 1: there and it is chickeny tinged, iced and sweetened with 752 00:42:58,560 --> 00:43:01,080 Speaker 1: condensed milk. I don't know if they don't drink hot 753 00:43:01,120 --> 00:43:03,520 Speaker 1: coffee at all, or I know it's in Japan. It's 754 00:43:03,560 --> 00:43:05,520 Speaker 1: like coffee is huge, and I think it's always hot 755 00:43:05,600 --> 00:43:08,080 Speaker 1: in Thailand and they're like, it's too hot for hot coffee. 756 00:43:08,480 --> 00:43:10,000 Speaker 1: It is so apparently if you want to make it 757 00:43:10,000 --> 00:43:12,600 Speaker 1: a home, you just take some coffee, a little sweet 758 00:43:12,600 --> 00:43:17,040 Speaker 1: and condensed milk and some ice and there's your thaie coffee. Boom, 759 00:43:17,480 --> 00:43:21,920 Speaker 1: so chuck. I am heartened by some recent research that 760 00:43:22,080 --> 00:43:25,279 Speaker 1: has come to light that basically says, drink as much 761 00:43:25,320 --> 00:43:28,640 Speaker 1: coffee as you like. Yeah. They I mean they used 762 00:43:28,680 --> 00:43:30,239 Speaker 1: to say like coffee is bad for you. You don't 763 00:43:30,280 --> 00:43:32,960 Speaker 1: want to have too much right now, bowlic acid, too 764 00:43:33,040 --> 00:43:35,680 Speaker 1: much caffeine will make you go shoot people. I mean, 765 00:43:36,080 --> 00:43:38,800 Speaker 1: it's been crazy. There's good and bad. Let's just say that. 766 00:43:39,080 --> 00:43:42,320 Speaker 1: So let's talk about some there's some sort of weird 767 00:43:42,480 --> 00:43:47,680 Speaker 1: link between coffee consumption and UM diabetes. There's a negative correlation, 768 00:43:47,760 --> 00:43:50,399 Speaker 1: whereas the more coffee you drink, the lower your risk 769 00:43:50,440 --> 00:43:54,120 Speaker 1: of diabetes, right two diabetes specifically. Yeah, they did nine 770 00:43:54,160 --> 00:43:57,319 Speaker 1: studies about five years ago, and four to six cups 771 00:43:57,360 --> 00:44:01,080 Speaker 1: of coffee per day versus two or less us reduced 772 00:44:01,120 --> 00:44:06,200 Speaker 1: your risk by which is pretty significant. Yeah, that's extremely 773 00:44:06,280 --> 00:44:09,960 Speaker 1: significant thirty if you drink more than six cups a day, 774 00:44:10,600 --> 00:44:13,520 Speaker 1: all right, and whether you drink decaf or caffeinated, the 775 00:44:13,680 --> 00:44:16,200 Speaker 1: results were the same. Yeah. So it's not the caffeine, 776 00:44:16,520 --> 00:44:18,919 Speaker 1: which I thought was probably the bullock acid. We're gonna 777 00:44:18,960 --> 00:44:22,120 Speaker 1: do a caffeine podcast by the way. Okay, that's coming um. 778 00:44:22,360 --> 00:44:26,200 Speaker 1: Free radicals, which may or may not exist. UM. Supposedly 779 00:44:26,320 --> 00:44:30,720 Speaker 1: there's phytochemicals about a thousand of them uh in coffee 780 00:44:30,760 --> 00:44:34,960 Speaker 1: beans and UH. If free radicals do exist, these phytochemicals 781 00:44:35,040 --> 00:44:38,040 Speaker 1: act as antioxidants. Preventing the aging process and all sorts 782 00:44:38,080 --> 00:44:43,200 Speaker 1: of cellular damage if free radicals exist. Uh. They say 783 00:44:43,320 --> 00:44:46,640 Speaker 1: that coffee improves memory and cognition. They did plenty of 784 00:44:46,680 --> 00:44:50,160 Speaker 1: studies on this, and coffee drinkers people that drink coffee 785 00:44:50,160 --> 00:44:53,480 Speaker 1: in the morning especially performed better than non drinkers and 786 00:44:53,560 --> 00:44:55,759 Speaker 1: when it comes to learning new information. Yeah, I was 787 00:44:55,840 --> 00:44:59,960 Speaker 1: surprised by this. Like I'm not surprised, but I wonder 788 00:45:00,000 --> 00:45:02,200 Speaker 1: if they did a follow up, like four hours later, 789 00:45:02,560 --> 00:45:06,919 Speaker 1: like how you doing now? Exactly? Yeah, the coffee crash, 790 00:45:07,000 --> 00:45:09,480 Speaker 1: I get that. Which is I think white people like 791 00:45:10,400 --> 00:45:14,160 Speaker 1: my brother in law drink coffee all day long. Yeah, 792 00:45:14,239 --> 00:45:16,960 Speaker 1: there is no coffee crash when you drink two pots today. No, 793 00:45:17,120 --> 00:45:18,840 Speaker 1: I know what you mean. But you also don't sleep 794 00:45:19,719 --> 00:45:24,840 Speaker 1: and like your calf muscles rupture through your skin. They 795 00:45:24,920 --> 00:45:28,480 Speaker 1: don't study on that. I can tell you, all right, 796 00:45:28,520 --> 00:45:30,520 Speaker 1: what about the bad? Because you know not not not 797 00:45:30,640 --> 00:45:33,520 Speaker 1: everything is all good. Um. Well, when you drink a 798 00:45:33,600 --> 00:45:37,439 Speaker 1: lot of coffee, you pee calcium, and uh that means 799 00:45:37,560 --> 00:45:41,880 Speaker 1: that you are losing bone density e g. Coffee can 800 00:45:41,960 --> 00:45:45,160 Speaker 1: increase OSTEO process. But they say add a little milk 801 00:45:45,200 --> 00:45:48,400 Speaker 1: to your coffee, balance it out. Oh yeah, that's what. 802 00:45:48,600 --> 00:45:50,279 Speaker 1: That's what it says here at least, it definitely makes 803 00:45:50,320 --> 00:45:53,520 Speaker 1: sense or yogurt, But who wants to eat yogurt? So 804 00:45:53,640 --> 00:45:55,600 Speaker 1: if you put two I love yogurt. I'm just kidding, 805 00:45:55,600 --> 00:45:58,160 Speaker 1: all like it, all right? Two tablespoons of only the 806 00:45:58,200 --> 00:46:02,200 Speaker 1: good stuff, like only Greek yogurt. Um, two tablespoons of 807 00:46:02,400 --> 00:46:05,640 Speaker 1: milk or yogurt per cup of coffee. I don't see 808 00:46:05,680 --> 00:46:08,200 Speaker 1: putting yogurt in coffee though, Like you'd have to be 809 00:46:08,360 --> 00:46:10,919 Speaker 1: literally insane to do that. It seems like it would 810 00:46:10,920 --> 00:46:14,680 Speaker 1: just coagulate, ump up, like they would take you away 811 00:46:14,719 --> 00:46:16,800 Speaker 1: and lock you up if somebody saw you putting yogurt 812 00:46:16,880 --> 00:46:19,640 Speaker 1: in your coffee. Josh, I know you like your skin. 813 00:46:20,160 --> 00:46:23,440 Speaker 1: I know you like to remain youthful and and handsome 814 00:46:23,480 --> 00:46:27,320 Speaker 1: and sexy. But it's just like an exercise and futility. 815 00:46:27,360 --> 00:46:31,560 Speaker 1: I feel like I disagree. Coffee has antioxidants. If you 816 00:46:31,680 --> 00:46:33,880 Speaker 1: drink it too much of it, it will cause your 817 00:46:33,920 --> 00:46:36,520 Speaker 1: skin to wrinkle, probably quicker than your average dude who 818 00:46:36,520 --> 00:46:40,600 Speaker 1: doesn't because of dehydration. That's what they say. I've heard that. 819 00:46:41,080 --> 00:46:45,160 Speaker 1: I don't know about this weight gain thing. Um. Basically, 820 00:46:45,560 --> 00:46:49,480 Speaker 1: there's a change in blood sugar that the caffeine high 821 00:46:49,520 --> 00:46:52,800 Speaker 1: can produce, which is strange because that would seem to 822 00:46:53,880 --> 00:46:58,120 Speaker 1: um contradict the diabetes study if there was a less 823 00:46:58,280 --> 00:47:04,160 Speaker 1: risk less of a risk of diabetes. Huh um. But apparently, um, 824 00:47:04,840 --> 00:47:08,920 Speaker 1: if we we because we love eating donuts with our 825 00:47:08,960 --> 00:47:11,520 Speaker 1: coffee and that kind of thing too. Um. You can 826 00:47:11,560 --> 00:47:13,920 Speaker 1: actually gain weight if you eat a lot of coffee 827 00:47:14,000 --> 00:47:18,080 Speaker 1: because you're like, I would have another crowler? Why not? 828 00:47:18,280 --> 00:47:22,719 Speaker 1: Because it goes do you dunk? I have dunked in 829 00:47:22,800 --> 00:47:25,960 Speaker 1: the past. I'm not that big on it. I I 830 00:47:26,080 --> 00:47:28,239 Speaker 1: also will dunk in oreo from time to time, but 831 00:47:28,360 --> 00:47:30,239 Speaker 1: it's not like every time any oreos, I have to 832 00:47:30,320 --> 00:47:34,880 Speaker 1: have milk. I thought you oreon coffee, okay? Uh. And 833 00:47:34,920 --> 00:47:37,280 Speaker 1: then coffee is one of the most heavily sprayed crops 834 00:47:37,719 --> 00:47:41,320 Speaker 1: on the planet, with pesticides and herbicides and chemicals. So 835 00:47:42,280 --> 00:47:43,840 Speaker 1: if you know, if you're not into that, you should 836 00:47:43,840 --> 00:47:47,600 Speaker 1: get organic coffee. Thank you, Norman Borlog. And just a 837 00:47:47,640 --> 00:47:50,759 Speaker 1: couple of more little facts here. I'm gonna skip most 838 00:47:50,840 --> 00:47:54,920 Speaker 1: of these, but um, I will say that fair trade coffee, 839 00:47:55,719 --> 00:47:57,879 Speaker 1: if you have a heart, you will seek out fair 840 00:47:57,920 --> 00:48:03,160 Speaker 1: trade coffee because for every I'm sorry. The pickers themselves 841 00:48:03,239 --> 00:48:06,120 Speaker 1: earned as little as four cents per pound, and the 842 00:48:06,600 --> 00:48:11,120 Speaker 1: farmer earns as little as twelve cents per pounds sold. 843 00:48:11,880 --> 00:48:15,640 Speaker 1: So the fair trade movement tries to redistribute profits so 844 00:48:15,800 --> 00:48:18,279 Speaker 1: that all these people earn decent wages. I believe the 845 00:48:18,360 --> 00:48:22,960 Speaker 1: fair trade movement originated around coffee production, like I think 846 00:48:23,040 --> 00:48:25,799 Speaker 1: that was the first industry. I think that's where it's 847 00:48:25,840 --> 00:48:30,279 Speaker 1: cradle lie. And finally, Josh, if you are one of 848 00:48:30,360 --> 00:48:34,239 Speaker 1: those dudes or ladies who start your day off by 849 00:48:34,280 --> 00:48:36,440 Speaker 1: going to your local coffee shop to get a cup 850 00:48:36,480 --> 00:48:38,640 Speaker 1: of coffee on your way to work, you're gonna wait 851 00:48:38,719 --> 00:48:42,480 Speaker 1: in line about forty five hours a year for that coffee. 852 00:48:44,160 --> 00:48:48,360 Speaker 1: Not too bad a couple of days. That's a lot, though. Uh. 853 00:48:48,480 --> 00:48:50,520 Speaker 1: You're also going to drop about a hundred and sixty 854 00:48:50,640 --> 00:48:54,200 Speaker 1: five bucks on coffee every year. I don't know that 855 00:48:54,280 --> 00:48:56,800 Speaker 1: seems that to me looks like a stat if you 856 00:48:56,880 --> 00:49:00,319 Speaker 1: buy and make your own coffee, Because I bought one 857 00:49:00,360 --> 00:49:03,879 Speaker 1: of those gingerbread ones yesterday at Starbucks. It was like five, 858 00:49:05,719 --> 00:49:09,080 Speaker 1: let's even say four bucks, and you drink coffee every day, 859 00:49:09,760 --> 00:49:11,480 Speaker 1: you buy one a day. There's plenty of people out 860 00:49:11,520 --> 00:49:15,720 Speaker 1: there by cups of coffee. That's more than a thousand 861 00:49:15,800 --> 00:49:19,000 Speaker 1: dollars on coffee a year. That's way low. Then, yeah, 862 00:49:19,520 --> 00:49:22,359 Speaker 1: that's just a stupid statistic you came up with. I'm 863 00:49:22,400 --> 00:49:25,360 Speaker 1: done with my coffee, We're done with a podcast. Well, no, 864 00:49:25,520 --> 00:49:28,680 Speaker 1: we're not quite done yet. They got some stuff, chuck. 865 00:49:28,840 --> 00:49:33,040 Speaker 1: Let's forego listener mail and instead, sure, we're not gonna 866 00:49:33,120 --> 00:49:36,440 Speaker 1: just let you go before we let everybody go. Um, 867 00:49:36,560 --> 00:49:39,279 Speaker 1: we want to wish everyone a very happy New Year. Yeah, 868 00:49:39,520 --> 00:49:42,239 Speaker 1: no matter where you are, no matter what time it is, 869 00:49:42,880 --> 00:49:48,120 Speaker 1: we are um wishing you a very very happy, safe, bountiful, beautiful, 870 00:49:48,560 --> 00:49:51,080 Speaker 1: wonderful two thou twelve. Yeah, and that's what I love 871 00:49:51,120 --> 00:49:53,200 Speaker 1: about New Year is it's everyone We're not going to 872 00:49:53,280 --> 00:49:55,280 Speaker 1: get a malc and well you know in my country 873 00:49:55,800 --> 00:49:57,680 Speaker 1: we don't do this or down here, it's not that 874 00:49:58,080 --> 00:50:00,319 Speaker 1: everyone gets a New Year. So you must really love 875 00:50:00,400 --> 00:50:04,399 Speaker 1: New Year's. Love it? Yeah, so Mary Mary, New Year. 876 00:50:04,920 --> 00:50:07,960 Speaker 1: And I want to also say very very special happy 877 00:50:08,040 --> 00:50:11,640 Speaker 1: birthday to a very very special girl who um has 878 00:50:11,680 --> 00:50:16,759 Speaker 1: her birthday the two days before New Year's. Myum, I 879 00:50:16,840 --> 00:50:20,960 Speaker 1: was assuming that, well, happy birthday. We love, Happy birthday 880 00:50:21,000 --> 00:50:24,040 Speaker 1: you me and happy New Year to everybody and if 881 00:50:24,080 --> 00:50:26,759 Speaker 1: you I forgot almost chuck. If you want to get 882 00:50:26,800 --> 00:50:28,080 Speaker 1: in touch with this, you can tweet to us at 883 00:50:28,200 --> 00:50:31,200 Speaker 1: s Y s K podcast, Facebook dot com, slash stuff 884 00:50:31,200 --> 00:50:33,560 Speaker 1: you Should Know, and you can send us a good 885 00:50:33,600 --> 00:50:38,839 Speaker 1: old fashioned happy New Year email to Stuff Podcast at 886 00:50:38,920 --> 00:50:45,680 Speaker 1: how stuff works dot com. For more on this and 887 00:50:45,800 --> 00:50:48,399 Speaker 1: thousands of other topics, visit how stuff works dot com. 888 00:50:48,680 --> 00:50:51,280 Speaker 1: To learn more about the podcast, click on the podcast 889 00:50:51,520 --> 00:50:54,480 Speaker 1: icon in the upper right corner of our homepage. The 890 00:50:54,520 --> 00:50:56,880 Speaker 1: house Stuff Works iPhone app has a ride down with 891 00:50:57,040 --> 00:51:02,799 Speaker 1: it today on iTunes, brought to you by the reinvented 892 00:51:02,840 --> 00:51:05,360 Speaker 1: two thousand twelve Camry. It's ready, are you