WEBVTT - Coffee: The World's Drug of Choice

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<v Speaker 1>Brought to you by the reinvented two thousand twelve camera.

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<v Speaker 1>It's ready. Are you welcome to stuff you should know

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<v Speaker 1>from house Stuff Works dot com. Hey, and welcome to

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<v Speaker 1>the podcast. I'm Josh Clark. There's Charles W Chuck Bryant.

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<v Speaker 1>We've been drinking coffee. I am actually Josh. I told

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<v Speaker 1>you what did I tell you ten minutes ago that

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<v Speaker 1>you are drinking coffee? And you showed me even that

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<v Speaker 1>you are, so I believe. And it's my first cup

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<v Speaker 1>since when, like last February or so, which is weird, man,

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<v Speaker 1>because you were on talking for a while. You talked

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<v Speaker 1>really fast. You're like, I feel weird and it was

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<v Speaker 1>fun to watch, and then I guess I hadn't noticed.

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<v Speaker 1>But yeah, I just stopped. Why. Uh, I'm just not

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<v Speaker 1>you know, I'm not a regular coffee drinker. I drink

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<v Speaker 1>it when I'm in the mood or when it's cold.

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<v Speaker 1>But a year in between cups is beyond not a

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<v Speaker 1>regular coffell. It hasn't been cold. It's like avoidance. I

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<v Speaker 1>just maybe it's been I've had some since in Yeah.

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<v Speaker 1>Actually I had one of those gingerbread lat taste yesterday.

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<v Speaker 1>Those are good they're real good. Eggnog's good too. It's

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<v Speaker 1>almost like not coffee though to me, because you and

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<v Speaker 1>I drink it black dessert treat generally, which I'm not

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<v Speaker 1>you know, I'm not saying that's the way you should

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<v Speaker 1>drink it. But I just really enjoyed the taste of

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<v Speaker 1>black coffee about eight times a year. I'm with you.

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<v Speaker 1>I've cut my intake down tremendously since then, since last February,

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<v Speaker 1>down to a dozen cups a day, down to like

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<v Speaker 1>a third of that, No, a quarter of that, three

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<v Speaker 1>three or four cups three about three. It's not bad.

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<v Speaker 1>And it's all decaf too, It's almost all decaf, but

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<v Speaker 1>I still get wired buzz. It's weird. Yeah. What do

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<v Speaker 1>they call that? The old psychosomatic reactions? Junkie? Yeah? So, Chuck, Yes,

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<v Speaker 1>you asked me a question. I was like, this is

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<v Speaker 1>the absolute truth, deory listener Um. Chuck asked me a question, uh,

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<v Speaker 1>because I said I didn't have any any intro to this,

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<v Speaker 1>and he said, well, would you know the origin a

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<v Speaker 1>cup of Joe? And I said, yes, I do, so

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<v Speaker 1>here's the intro. Spotan eighty back during World War two, right, Uh,

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<v Speaker 1>the US worked closely with the British, and the British

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<v Speaker 1>already had um something called a cuppa c U p

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<v Speaker 1>p A. Hey to our British friends over there, you

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<v Speaker 1>guys can go to sleep for a minute because you

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<v Speaker 1>know this. But a cuppa is just a cup of tea.

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<v Speaker 1>But t is so ubiquitous. That's just saying c U

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<v Speaker 1>p p a means a cup of tea. A couple

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<v Speaker 1>you're gonna have a cuppa. That means d having some

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<v Speaker 1>tea exactly. But coffee is so thoroughly ingrained in the

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<v Speaker 1>American culture, I believe, Chuck, there's a statue you furnished

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<v Speaker 1>me with that eight percent of Americans consumed coffee. And

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<v Speaker 1>it's been this way for a long time, right, And

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<v Speaker 1>that's consumed not necessarily regularly, but consume, consume, take in

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<v Speaker 1>like I'm part of. This is already well established by

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<v Speaker 1>World War Two. So when American g i's were hanging

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<v Speaker 1>out with British soldiers, um, they drank coffee like all

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<v Speaker 1>the time. It was part of the rations drag coffee.

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<v Speaker 1>There's even matches included not just to let your cigarettes,

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<v Speaker 1>but to light a fire for a kettle if you

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<v Speaker 1>needed to coffee is just as ubiquitous among American servicemen

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<v Speaker 1>as T was with um G I s Well, American

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<v Speaker 1>serviceman slang is g I joe. You put Kappa and

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<v Speaker 1>before joe, and you have a cup of joe. And

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<v Speaker 1>that that is why coffee is called joe. Yeah, all right,

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<v Speaker 1>that mystery soft. It was a good intro, Chuck, well done.

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<v Speaker 1>It was teamwork. So this is I'm pretty excited about

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<v Speaker 1>this one. Actually, it was a good article. It was

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<v Speaker 1>a really good artic written by the esteemed and uh

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<v Speaker 1>unknown Deborah Beller. Have you heard of Debora Beller? Never

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<v Speaker 1>must be a freelancer. All right, So let's get to

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<v Speaker 1>the history first, because that's what we like to do

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<v Speaker 1>here on the podcast program. Uh there's an ancient um

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<v Speaker 1>not ancient, but it's a legend. It's perhaps a myth.

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<v Speaker 1>No one knows for sure about Calde the Ethiopian goat herder.

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<v Speaker 1>Well he has a name, so you know it's for real.

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<v Speaker 1>And supposedly what happened is he saw his goats mowing

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<v Speaker 1>down on these weird green uh fruits. I'm sorry, red

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<v Speaker 1>at first cheeze already miss set up and he noticed

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<v Speaker 1>they were you know, they called him dancing goats. They

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<v Speaker 1>started to get a little frisky and not sleep at

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<v Speaker 1>night like they're supposed to, and he said, oh, what

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<v Speaker 1>is this stuff? I gotta get ahold of this. There's

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<v Speaker 1>two versions from here. He took it to a local

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<v Speaker 1>monastery and either the abbot there made a drink from

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<v Speaker 1>it that kept him and the rest of his monk's awake,

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<v Speaker 1>so they said this is awesome, or he said no,

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<v Speaker 1>this is bad, and he threw it in the fire,

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<v Speaker 1>which produced that nice aroma, and then he said, hey,

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<v Speaker 1>maybe it's not so bad. So either way, it's probably legend,

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<v Speaker 1>but it's a nice story. Yeah, and there's a there's

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<v Speaker 1>a coffee company here in Atlanta, don't know where they're based. Originally,

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<v Speaker 1>if it could be, Atlantic, called dancing goats. And that

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<v Speaker 1>is why I never thought about that. There's a lot

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<v Speaker 1>of Caldy coffees around the country. Oh yeah, I never

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<v Speaker 1>thought that. Yeah, well, okay, yeah, dancing goats. They're like

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<v Speaker 1>they're crazy for the coffee. Have you ever seen a

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<v Speaker 1>goat dance? I have not. I used to dance with

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<v Speaker 1>my goat. I've seen a painting goat, but not a

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<v Speaker 1>dancing goat. So so that's the legend history, right. Um.

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<v Speaker 1>We know that ancient African tribes my ancient I mean

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<v Speaker 1>like prehistoric meaning pre writing, how about that? Okay, especially

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<v Speaker 1>along the eastern coast of Africa. UM had this Basically

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<v Speaker 1>they made little power bars. They would take um animal

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<v Speaker 1>fat and then they would take the coffee berries and

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<v Speaker 1>either smush them and then put them in animal fat

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<v Speaker 1>or else they just put the whole coffee bears and

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<v Speaker 1>animal fat and then eat them and then they would

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<v Speaker 1>like they would have a lot more energy after that.

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<v Speaker 1>Pretty cool, right, this uh originated probably in Ethiopia, Ethiopias

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<v Speaker 1>biggest naturally there. Yes, a certain type does um uh.

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<v Speaker 1>Years later that so we leave Africa. Now Africa they're

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<v Speaker 1>eating their power bars. Um. We go to the Arabian Peninsula,

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<v Speaker 1>and the same kind of coffee grows there on the

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<v Speaker 1>Arabian Peninsula as does as thrives well in the Ethiopian highlands.

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<v Speaker 1>Should we go ahead and call it what it is Arabica, okay?

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<v Speaker 1>And that is like the primo coffee as far as

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<v Speaker 1>coffee drinkers are concerned. The wine of Araby right. Um,

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<v Speaker 1>On the Arabian Peninsula, somewhere around a thousand a d.

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<v Speaker 1>Somebody figured out that you could roast the stuff and

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<v Speaker 1>make it into a concoction of brew if you will,

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<v Speaker 1>and start drinking it hot drink bye. I think the

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<v Speaker 1>thirteenth century, a couple hundred years later, Um, the Muslims

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<v Speaker 1>which had conquered Um the Arabian Peninsula by then, UM

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<v Speaker 1>knew that they had something really special with the coffee.

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<v Speaker 1>So they would export coffee beans, but you would be

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<v Speaker 1>beheaded if you tried to get a plant or a

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<v Speaker 1>seed out right. They want to keep it, yeah, because

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<v Speaker 1>they knew, like, we can basically control the world with this. Yeah.

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<v Speaker 1>And I found that that there's something called the kabe Kane,

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<v Speaker 1>which was the public coffee houses in the Arabian Peninsula,

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<v Speaker 1>and they were hugely popular still are I'm sure? And

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<v Speaker 1>they it's at that time, and this is what do

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<v Speaker 1>you say, one thousand d. Well, they they had a

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<v Speaker 1>lockdown on coffee by the thirteenth century. Okay, long time

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<v Speaker 1>ago though, but early on coffee already started to have

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<v Speaker 1>a link between drinking this stuff and sitting around with

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<v Speaker 1>people and talking about smart things. It wasn't like going

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<v Speaker 1>to a bar where you get slashed and talk about

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<v Speaker 1>you know, the good old days, you know, and end

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<v Speaker 1>up weeping exactly. Uh. So they called these kab Kane's

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<v Speaker 1>uh Schools of the Wise, and then later in England

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<v Speaker 1>there were more than three hundred of these in London

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<v Speaker 1>by the sixteen hundreds, and they were called penny universities

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<v Speaker 1>because a cup of coffee was a penny and you

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<v Speaker 1>would sit around and like learn stuff in the US

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<v Speaker 1>now in London, okay, nice, So there was always a link.

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<v Speaker 1>I just found it interesting from the very beginning, between

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<v Speaker 1>drinking coffee and talking smarts like we're doing right, go ahead,

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<v Speaker 1>check okay, No, that's all I had, okay. Um. So

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<v Speaker 1>we we were saying that the Muslims had a lockdown

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<v Speaker 1>on coffee. But there was supposedly a legend. There's a

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<v Speaker 1>couple of legends, legends of people getting it out of

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<v Speaker 1>the Arab Peninsula and into the rest of the world. Um,

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<v Speaker 1>And one of them is an Indian smuggler named Baba

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<v Speaker 1>Boudon Baba Booi Baba boud Okay, and he left Mecca.

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<v Speaker 1>Supposedly there was some seed strap to his chest and

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<v Speaker 1>made it out and um started growing coffee in India right. Well,

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<v Speaker 1>the fact that it was Mecca was it may not

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<v Speaker 1>have spread the same because Mecca was obviously a destination

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<v Speaker 1>still is for pilgrimages, so it may it may not

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<v Speaker 1>have picked up if it hadn't have been for the

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<v Speaker 1>fact that it was in Mecca, right. Um, I supposedly,

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<v Speaker 1>I don't know how it got out to Europe, but

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<v Speaker 1>the first um first coffee plantation, first European controlled coffee plantation,

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<v Speaker 1>was established in Java by the Dutch in sixteen sixteen UM.

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<v Speaker 1>And then it made its way across the Atlantic, and

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<v Speaker 1>you can kind of see like little by little, there's

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<v Speaker 1>like histories and legends about how coffee spread, which is

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<v Speaker 1>pretty cool. Um. So it made its way into India

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<v Speaker 1>thanks to Baba Bouddhan. It made its way to um

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<v Speaker 1>Brazil thanks to a spy named Lieutenant Colonel Paletta, who

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<v Speaker 1>was sent by the Emperor of Brazil at the time

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<v Speaker 1>in seventeen seven to get coffee from Yeah, from French Guiana,

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<v Speaker 1>go find the ambassador's wife or the the the Emperor

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<v Speaker 1>of of French Guiana. The ambassador, go find his wife

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<v Speaker 1>and seduce her and get some coffee sack seedlings. And

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<v Speaker 1>he did. Yeah, apparently he was a looker, and she

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<v Speaker 1>was a sucker for a handsome mug. And so when

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<v Speaker 1>he left, she gave him a bouquet of flowers and

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<v Speaker 1>he hid them inside the flowers. So there you have it,

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<v Speaker 1>and coffee is president BRAZILA. Now Brazil's like the world's

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<v Speaker 1>leading grower. I believe of coffee. That true. I think

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<v Speaker 1>in Brazil alone, Um, there are five million people who

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<v Speaker 1>are employed to cultivate and harvest three billion coffee plants.

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<v Speaker 1>That's just in Brazil alone. Wow, so you mentioned Europe.

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<v Speaker 1>Though coffee in Europe it would have not taken hold

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<v Speaker 1>in Europe nearly as aggressively if it hadn't have been

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<v Speaker 1>for Pope Clement the Eighth. Did you hear about this guy?

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<v Speaker 1>It was Originally coffee was very controversial obviously, uh, early

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<v Speaker 1>on because it's a drug, gonna stimulant, and a lot

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<v Speaker 1>of Europeans cautioned against the bitter invention of satan. They

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<v Speaker 1>took it to Pope Clement and said, hey, dude, you

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<v Speaker 1>gotta rule on this evil stuff. And he went, well,

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<v Speaker 1>let me give it a try first. He gave notice

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<v Speaker 1>everyone has a Brooklyn accent now, and um, he gave

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<v Speaker 1>it a try and said Wow, this stuff is pretty awesome. Actually,

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<v Speaker 1>I'm gonna give it the stamp of approval. So Pope

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<v Speaker 1>Clement gave it the papal stamp, and that's why it

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<v Speaker 1>became so popular in Europe. Well, yeah, it was vindicated papally,

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<v Speaker 1>and if it hadn't have been, who knows. So okay,

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<v Speaker 1>well we'll talk about Europe for a second. You were

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<v Speaker 1>talking about how um the penny academies, penny universities, penny universities.

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<v Speaker 1>So um. There's also been a lot of companies that

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<v Speaker 1>are still around today. A lot of just to set

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<v Speaker 1>a lot of huge events have taken place or begun

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<v Speaker 1>or find the roots in coffee houses. Lloyd's of London,

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<v Speaker 1>rue Lloyds of London, UM, the huge insurance company, I

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<v Speaker 1>think the world's largest insure began in a coffee house

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<v Speaker 1>that was owned by a guy named Edward Lloyd, and

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<v Speaker 1>I guess to make a little electra money on the

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<v Speaker 1>side or to keep his patrons happy, he kept a

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<v Speaker 1>list of all the ships that were insured by some

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<v Speaker 1>of his UM patrons, who I guess at the time

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<v Speaker 1>you could get somebody to cover your ship as an investment,

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<v Speaker 1>and Edward Lloyd started keeping track of it, hence Lloyd's

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<v Speaker 1>of London. And now you have your tonsils insured because

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<v Speaker 1>of that very day. Man. That costs me, but it's

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<v Speaker 1>going to be worth than just in case. Um. Also,

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<v Speaker 1>do you remember how I said that coffee is just

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<v Speaker 1>so ingrained in American culture? Do you know why? The

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<v Speaker 1>answer is totally obvious, but so obvious. Yes, it's so obviously.

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<v Speaker 1>You just walk right past it and you don't hear

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<v Speaker 1>a lot of I'm not pressed, but you just don't

0:12:48.240 --> 0:12:50.960
<v Speaker 1>read about that a lot unless And it wasn't just

0:12:51.080 --> 0:12:53.960
<v Speaker 1>the Boston Tea Party that did it. It was, I mean,

0:12:54.080 --> 0:12:55.680
<v Speaker 1>that was part of it, but it was all of

0:12:55.679 --> 0:12:58.240
<v Speaker 1>the taxes on tea that really made it prohibitive for

0:12:58.400 --> 0:13:02.200
<v Speaker 1>people to drink, so they started switching to coffee. And

0:13:02.240 --> 0:13:04.800
<v Speaker 1>then it became something of a point of national pride,

0:13:05.360 --> 0:13:09.200
<v Speaker 1>and and the Boston Tea Party itself was planned in

0:13:09.240 --> 0:13:11.760
<v Speaker 1>a coffee house called the Green Dragon. That is very true.

0:13:11.880 --> 0:13:14.719
<v Speaker 1>So coffee is very much, um, just from the from

0:13:14.760 --> 0:13:18.480
<v Speaker 1>the get go, from the it's the reason why everybody

0:13:18.520 --> 0:13:21.160
<v Speaker 1>is sub jacked up for the American Revolution. Well, it's

0:13:21.160 --> 0:13:24.120
<v Speaker 1>just it's interesting all these stories come together to make

0:13:24.240 --> 0:13:26.520
<v Speaker 1>coffee like the fact that it was in Mecca, the

0:13:26.559 --> 0:13:29.040
<v Speaker 1>fact that the Pope gave it the stamp of approval,

0:13:29.840 --> 0:13:33.360
<v Speaker 1>the Boston tea party, the ties with smart talk in

0:13:33.440 --> 0:13:37.120
<v Speaker 1>coffee houses. It's all those things came together to form

0:13:37.160 --> 0:13:40.959
<v Speaker 1>the perfect storm of what is now the second leading

0:13:42.000 --> 0:13:46.560
<v Speaker 1>h import or export or just commodity. Aside from second

0:13:46.760 --> 0:13:50.120
<v Speaker 1>leading commodity, as far as I understand, it's far. It

0:13:50.200 --> 0:13:54.000
<v Speaker 1>ranks second to petroleum in terms of dollars traded world crazy,

0:13:54.320 --> 0:13:56.800
<v Speaker 1>and it's the most popular drink on the planet aside

0:13:56.800 --> 0:13:59.800
<v Speaker 1>from water. And I imagine that's on the the no

0:14:00.000 --> 0:14:03.040
<v Speaker 1>normal market. I don't know if anything tops coffee on

0:14:03.080 --> 0:14:07.960
<v Speaker 1>the black market. Um, chuck, it's I think. You know.

0:14:08.000 --> 0:14:11.840
<v Speaker 1>There's plenty of reasons to love coffee, but probably the

0:14:11.920 --> 0:14:15.760
<v Speaker 1>most the most common reason to love coffee is um.

0:14:15.880 --> 0:14:24.280
<v Speaker 1>The trimethyl accident. Then yes, yes, C eight H ten

0:14:24.520 --> 0:14:27.800
<v Speaker 1>and four O two for those in the know. Uh,

0:14:27.920 --> 0:14:32.600
<v Speaker 1>that's caffeine UM, which has the same but a milder

0:14:32.600 --> 0:14:36.880
<v Speaker 1>effect on the brain is cocaine or opium meth I'm

0:14:36.920 --> 0:14:39.600
<v Speaker 1>starting to feel this already. I felt the first one

0:14:39.680 --> 0:14:44.560
<v Speaker 1>this morning. Yeah, um, And caffeine occurs naturally in a

0:14:44.840 --> 0:14:48.560
<v Speaker 1>number of plants. It's not just coffee, um, but it's

0:14:48.760 --> 0:14:52.880
<v Speaker 1>in like whamo amounts in coffee. Um. An average cup

0:14:52.960 --> 0:14:56.040
<v Speaker 1>of coffee has about a hundred milligrams of caffeine, where

0:14:56.040 --> 0:14:58.720
<v Speaker 1>if you have like a can of coke, twelve ounce

0:14:58.840 --> 0:15:01.920
<v Speaker 1>can of coke is fifty milligrams of caffeine. Yeah, so

0:15:02.000 --> 0:15:03.560
<v Speaker 1>I mean it's twice as much. And you can tell

0:15:03.640 --> 0:15:06.720
<v Speaker 1>I drank decaffeinated coffee just now and I'm a little

0:15:06.760 --> 0:15:11.120
<v Speaker 1>more just decalf yeah, and de careful explain how how

0:15:11.760 --> 0:15:14.680
<v Speaker 1>it comes about later on. But there is one plant

0:15:14.960 --> 0:15:22.440
<v Speaker 1>out there, um that naturally is decaffeinated, one naturally decaffeinated bean, right, yeah,

0:15:22.520 --> 0:15:28.840
<v Speaker 1>the Madagascar coffee crazy species, mascar coffea vigner I wonder

0:15:28.880 --> 0:15:32.720
<v Speaker 1>if that was naturally happened naturally, if it was bread

0:15:32.800 --> 0:15:34.720
<v Speaker 1>to be so, I don't know, we're not bread, but

0:15:34.920 --> 0:15:37.480
<v Speaker 1>you know what I mean. So, UM, we're talking about

0:15:37.480 --> 0:15:40.240
<v Speaker 1>the United States, and as big as junkies for coffee

0:15:40.240 --> 0:15:42.880
<v Speaker 1>as we are, there's only one state in um, the

0:15:43.040 --> 0:15:46.920
<v Speaker 1>Union where coffee can grow, and that is Hawaii. And

0:15:47.120 --> 0:15:50.760
<v Speaker 1>that's because Hawaii exists in the bean belt, that's right,

0:15:50.880 --> 0:15:53.880
<v Speaker 1>and they grow. They're very famous and delicious ConA copy

0:15:54.000 --> 0:15:57.080
<v Speaker 1>in the volcanic mountains and the bean belt. It's on

0:15:57.160 --> 0:16:00.720
<v Speaker 1>the Big Island, on the Big Island, Hawaiian guy. Now

0:16:00.760 --> 0:16:04.040
<v Speaker 1>you know that. Uh the bean belt, as you mentioned,

0:16:04.320 --> 0:16:08.080
<v Speaker 1>is uh bounded by the tropics of Capricorn and Cancer

0:16:09.160 --> 0:16:11.440
<v Speaker 1>and Remiller are running right through the middle. That's right.

0:16:11.560 --> 0:16:16.480
<v Speaker 1>And uh the soil climbing and altitude are awesome for coffee.

0:16:16.600 --> 0:16:21.400
<v Speaker 1>It means that you're gonna get a continually producing tree,

0:16:21.480 --> 0:16:25.240
<v Speaker 1>which is really cool. One coffee tree can have uh

0:16:25.720 --> 0:16:28.960
<v Speaker 1>beans ready to pick, beans and bloom flowers blooming all

0:16:28.960 --> 0:16:30.560
<v Speaker 1>at the same time. Do you remember we saw them

0:16:30.600 --> 0:16:33.320
<v Speaker 1>in Guatemala. Oh yeah, I think it's their second or

0:16:33.360 --> 0:16:35.720
<v Speaker 1>third largest export is coffee says their number eight in

0:16:35.760 --> 0:16:40.440
<v Speaker 1>the world. Um, I believe it. Uh. So the coffee

0:16:40.680 --> 0:16:44.040
<v Speaker 1>is grown on a tree. It's a woody evergreen tree

0:16:44.880 --> 0:16:46.960
<v Speaker 1>um that can grow up to thirty ft high. But

0:16:47.200 --> 0:16:50.240
<v Speaker 1>if you're into coffee cultivation, you keep your coffee shrub

0:16:50.360 --> 0:16:52.880
<v Speaker 1>level so you can harvest it easier. You don't want

0:16:52.880 --> 0:16:55.560
<v Speaker 1>to be bringing ladders in there now. And most harvesting

0:16:55.680 --> 0:16:58.920
<v Speaker 1>is done by hand. Um. Like you said, the it's

0:16:59.440 --> 0:17:02.760
<v Speaker 1>it's constantly productive. So you've got a little bit over

0:17:02.840 --> 0:17:05.840
<v Speaker 1>here that's mature. You've got a little bit that's ready. Um,

0:17:05.960 --> 0:17:08.479
<v Speaker 1>And there's flowers. Did you know the coffee tree has

0:17:08.520 --> 0:17:12.600
<v Speaker 1>flowers that smell like jasmine some say. And on the

0:17:12.760 --> 0:17:16.160
<v Speaker 1>spot where those flowers bloomed, about a year later, you're

0:17:16.200 --> 0:17:19.359
<v Speaker 1>going to have fully mature red coffee cherries is what

0:17:19.440 --> 0:17:21.560
<v Speaker 1>they're called. Right for the picking, and they look just

0:17:21.680 --> 0:17:26.679
<v Speaker 1>like cherries they except group in bunches. It tastes different. Um.

0:17:27.520 --> 0:17:29.600
<v Speaker 1>And then one tree in a single season, I thought

0:17:29.640 --> 0:17:33.800
<v Speaker 1>this was this is kind of staggering. Just one tree

0:17:33.840 --> 0:17:36.119
<v Speaker 1>produces one to one and a half pounds, which is

0:17:36.359 --> 0:17:40.920
<v Speaker 1>um less than it's about a half a kilogram. Yeah,

0:17:41.000 --> 0:17:44.240
<v Speaker 1>that's one. That's a that that takes a lot of

0:17:44.320 --> 0:17:46.800
<v Speaker 1>trees to produce all the coffee that the world's consuming.

0:17:46.840 --> 0:17:51.040
<v Speaker 1>Thing about that. Luckily we have Bob Bob Boudhan who

0:17:51.280 --> 0:17:56.880
<v Speaker 1>got coffee out of Saudi Arabia. That varieties of coffee, Josh,

0:17:56.960 --> 0:18:02.119
<v Speaker 1>we already mentioned Arabica. There are two Arabic and Robusta. Um,

0:18:02.280 --> 0:18:05.719
<v Speaker 1>if you're talking Arabica, those are the original Ethiopian UH

0:18:06.080 --> 0:18:10.680
<v Speaker 1>coffee trees or descendants of UH. They grow well, I'm

0:18:10.760 --> 0:18:13.919
<v Speaker 1>sorry they are mild and aromatic. Eventually, that's what you're

0:18:13.960 --> 0:18:16.000
<v Speaker 1>gonna get when you drink a cup of it. About

0:18:16.040 --> 0:18:19.800
<v Speaker 1>seventy percent of the world's coffee as Arabica growing higher

0:18:19.840 --> 0:18:23.640
<v Speaker 1>altitudes between two and six thousand feet above sea level

0:18:23.720 --> 0:18:27.439
<v Speaker 1>the Ethiopian Highlands is a great pleasure. Mild temperatures are

0:18:27.480 --> 0:18:32.879
<v Speaker 1>required between sixty and seventy five degrease fahrenheit, and they

0:18:32.920 --> 0:18:37.800
<v Speaker 1>need about sixty inches of rain per year in and

0:18:37.920 --> 0:18:41.720
<v Speaker 1>frost is no good, no, not at all no, because

0:18:41.760 --> 0:18:44.440
<v Speaker 1>if you look at the bean belt, Florida is not

0:18:44.600 --> 0:18:46.920
<v Speaker 1>even in it, Like the keys aren't even in the

0:18:47.040 --> 0:18:50.439
<v Speaker 1>bean belt, So it's probably rare to get a frost,

0:18:51.040 --> 0:18:55.200
<v Speaker 1>if not impossible in the bean belt. The robusta is

0:18:55.600 --> 0:18:58.520
<v Speaker 1>you're gonna have a bean smaller and rounder. Overall. The

0:18:58.600 --> 0:19:02.680
<v Speaker 1>tree is much hardier because it can grow into temperatures

0:19:02.760 --> 0:19:07.960
<v Speaker 1>up to eight degrees fahrenheit and lower altitudes, and it

0:19:08.080 --> 0:19:11.040
<v Speaker 1>packs a lot more punch, about fifty more caffeine, and

0:19:11.280 --> 0:19:15.439
<v Speaker 1>it's more bitter. And I read somewhere that um robusta

0:19:15.800 --> 0:19:21.440
<v Speaker 1>is like has long been considered an inferior type of coffee,

0:19:21.960 --> 0:19:26.800
<v Speaker 1>like it's the hardy like redheaded cousin of Arabica. It's

0:19:26.840 --> 0:19:32.600
<v Speaker 1>on um and that we we here in America consume.

0:19:33.560 --> 0:19:36.240
<v Speaker 1>We we consume a lot of it um. And the

0:19:36.359 --> 0:19:40.679
<v Speaker 1>reason why is because the Pan American Coffee Council, I believe,

0:19:41.080 --> 0:19:44.480
<v Speaker 1>which created something called the coffee break. Have you heard

0:19:44.480 --> 0:19:48.560
<v Speaker 1>of that? Check? Yes, that's a made up thing. From

0:19:48.600 --> 0:19:52.760
<v Speaker 1>the nineteen fifties, um coffee was coming down from up

0:19:52.840 --> 0:19:55.520
<v Speaker 1>on high where only the wealthy could afford it, to

0:19:56.040 --> 0:19:58.600
<v Speaker 1>um being a lot more predominant. And one of the

0:19:58.640 --> 0:20:01.720
<v Speaker 1>ways that it was um it was introduced to wider

0:20:01.800 --> 0:20:06.800
<v Speaker 1>cultures by mixing the inferior robusts of beans with the

0:20:06.920 --> 0:20:10.560
<v Speaker 1>Arabica beans. And so now it was like, sure it

0:20:10.600 --> 0:20:12.920
<v Speaker 1>doesn't taste as good, but it gets you going through

0:20:12.960 --> 0:20:17.240
<v Speaker 1>your your horrible life. So have a have a coffee

0:20:17.280 --> 0:20:19.320
<v Speaker 1>break and get back in there. We drink more of

0:20:19.400 --> 0:20:23.440
<v Speaker 1>the robusta here. At least in the twentieth century we

0:20:23.560 --> 0:20:27.760
<v Speaker 1>started consuming a lot more of it, all right, Yeah, Uh.

0:20:28.560 --> 0:20:32.119
<v Speaker 1>There are more than eight hundred flavor characteristics and a

0:20:32.200 --> 0:20:36.040
<v Speaker 1>coffee bean which is double that of wine. So when

0:20:36.080 --> 0:20:38.800
<v Speaker 1>you hear people talk about wine and all the you know,

0:20:39.000 --> 0:20:45.720
<v Speaker 1>it's smokey, oky and woody like double that. And you

0:20:45.800 --> 0:20:48.359
<v Speaker 1>know wine people, which I'm a wine person, but I'm not.

0:20:48.440 --> 0:20:50.480
<v Speaker 1>I know you're making fun of yourself. I'm making fun

0:20:50.520 --> 0:20:53.800
<v Speaker 1>of my people, but wine, I'm sorry. Double that. And

0:20:53.840 --> 0:20:56.399
<v Speaker 1>you've got the what you've got going on with coffee,

0:20:56.680 --> 0:20:59.879
<v Speaker 1>even though you think you like there's like the morning blend,

0:21:00.640 --> 0:21:04.080
<v Speaker 1>little Colombian, little Brazilian. Yeah, not so. Remember our friend

0:21:04.119 --> 0:21:07.800
<v Speaker 1>Brandon was having a fight with our friend mark over

0:21:08.440 --> 0:21:12.040
<v Speaker 1>because he keeps buying um flavored coffee like the blueberries.

0:21:12.080 --> 0:21:15.280
<v Speaker 1>Seberry coffee should not exist. Marker is going to go

0:21:15.280 --> 0:21:17.600
<v Speaker 1>ahead and tell you that right now. And not only

0:21:17.600 --> 0:21:19.840
<v Speaker 1>should it not exist, but if you make some in

0:21:19.880 --> 0:21:21.680
<v Speaker 1>your coffee maker, you might as will throw it away

0:21:22.240 --> 0:21:24.760
<v Speaker 1>because you can taste it for the next fifty pots

0:21:24.800 --> 0:21:30.880
<v Speaker 1>of coffee. Right, let's talk about the actual coffee bean itself, Chuckers,

0:21:31.320 --> 0:21:34.480
<v Speaker 1>the coffee cherry, Josh, all right, what you got is

0:21:34.600 --> 0:21:37.960
<v Speaker 1>a bright red, like we said, skin when it's ready

0:21:38.000 --> 0:21:41.040
<v Speaker 1>to pick in ripe, Uh, it's green if it's not.

0:21:41.359 --> 0:21:45.040
<v Speaker 1>And apparently coffee pickers they don't want to have more

0:21:45.119 --> 0:21:49.479
<v Speaker 1>than two green per every one picked, otherwise they're going

0:21:49.520 --> 0:21:54.600
<v Speaker 1>to get their hands slapped by coffee plantation owner. Oh yeah, yeah,

0:21:54.680 --> 0:21:56.440
<v Speaker 1>like when they're hand picking them, they I mean they're

0:21:56.440 --> 0:21:58.480
<v Speaker 1>picking them fast, so you're gonna have some green ones.

0:21:58.560 --> 0:22:01.560
<v Speaker 1>But that's their goal, is what I here. The skin

0:22:01.800 --> 0:22:05.640
<v Speaker 1>of the cherry is called the exocarp, very thick and bitter.

0:22:06.119 --> 0:22:08.640
<v Speaker 1>You got a fruit beneath that called the mesocarp. It's

0:22:08.720 --> 0:22:10.399
<v Speaker 1>kind of like the inside of a grape, like if

0:22:10.440 --> 0:22:12.440
<v Speaker 1>you peel the skin off a grape. That's what I

0:22:12.520 --> 0:22:16.320
<v Speaker 1>take the mesocarpe. Yeah, it's gushy and sweet. Uh. Then

0:22:16.440 --> 0:22:21.680
<v Speaker 1>you have the parencoma, which is uh slimy, and it's

0:22:21.720 --> 0:22:25.000
<v Speaker 1>a honey like layer protects the bean. There's gonna be

0:22:25.040 --> 0:22:28.080
<v Speaker 1>two beans generally, and every you know, if all goes

0:22:28.119 --> 0:22:32.080
<v Speaker 1>well in every cherry, and they are covered by a

0:22:32.440 --> 0:22:35.560
<v Speaker 1>parchment like envelope called the endocarp. They're kind of bluish

0:22:35.640 --> 0:22:38.480
<v Speaker 1>green at the time. And then there's the silver skin

0:22:39.760 --> 0:22:42.760
<v Speaker 1>on top of the bean and it's all protecting that

0:22:43.040 --> 0:22:46.240
<v Speaker 1>little nugget that looks sort of like a shelled peanut.

0:22:47.119 --> 0:22:51.320
<v Speaker 1>And the silver skins also called the spermaderm prefer silver skin.

0:22:51.400 --> 0:22:55.639
<v Speaker 1>I think everybody serves prefer silver skin. So uh, if

0:22:55.720 --> 0:22:58.560
<v Speaker 1>you can get rid of all these layers that protect

0:22:58.640 --> 0:23:01.520
<v Speaker 1>the bean. UM. They sically, what you're going down to

0:23:01.800 --> 0:23:06.000
<v Speaker 1>is like the pit of a cherry, the seed, the nut,

0:23:06.480 --> 0:23:10.680
<v Speaker 1>that's where the gold is right. Um. And when you

0:23:10.800 --> 0:23:13.879
<v Speaker 1>harvest them, you said that people they just want the

0:23:13.920 --> 0:23:17.200
<v Speaker 1>bright red ones. But people are harvesting between one and

0:23:17.240 --> 0:23:20.600
<v Speaker 1>two hundred pounds a day by hand. Most coffee harvesting

0:23:20.720 --> 0:23:23.080
<v Speaker 1>takes place by hand. UM. And it depends on where

0:23:23.119 --> 0:23:25.720
<v Speaker 1>you are where it's going to be harvested um or

0:23:25.760 --> 0:23:28.160
<v Speaker 1>when it's going to be harvested. If you are north

0:23:28.240 --> 0:23:31.400
<v Speaker 1>of the equator, you're going to harvest between September and March.

0:23:31.960 --> 0:23:34.480
<v Speaker 1>If you're south of the equator, you're going to um

0:23:34.920 --> 0:23:39.760
<v Speaker 1>harvest between April and May, which is not spring. Right,

0:23:40.760 --> 0:23:43.360
<v Speaker 1>So the summertime it's basically the only time they're not harvesting.

0:23:45.680 --> 0:23:47.959
<v Speaker 1>And when you um, when you've got them harvested, you've

0:23:47.960 --> 0:23:50.000
<v Speaker 1>got them picked, you have your hundred to two hundred

0:23:50.000 --> 0:23:52.960
<v Speaker 1>pounds for the day. UM. Depending on the type of

0:23:53.040 --> 0:23:57.239
<v Speaker 1>coffee plantation, you're going to um dry them by one

0:23:57.280 --> 0:23:59.960
<v Speaker 1>of two methods. There's basically just two methods of dry

0:24:00.160 --> 0:24:04.520
<v Speaker 1>which is pretty cool considering that they are huge, huge,

0:24:04.760 --> 0:24:09.120
<v Speaker 1>concerns that like produce coffee. Yeah, and and there's still

0:24:09.200 --> 0:24:12.040
<v Speaker 1>like two kind of primitive means of drying them before

0:24:12.119 --> 0:24:15.040
<v Speaker 1>we get into the cool method. I want to point

0:24:15.080 --> 0:24:18.520
<v Speaker 1>out that all of this is speed is key because

0:24:18.560 --> 0:24:21.919
<v Speaker 1>the freshness of coffee is the secret to good coffee.

0:24:22.240 --> 0:24:25.040
<v Speaker 1>So if you pick beans that morning, they're being process

0:24:25.200 --> 0:24:27.639
<v Speaker 1>that afternoon. They don't sit around in barrels for a

0:24:27.720 --> 0:24:31.399
<v Speaker 1>few days at all, unless they're being dried. Then they

0:24:31.440 --> 0:24:34.240
<v Speaker 1>sit around for seven to ten that's part of the processing.

0:24:34.400 --> 0:24:38.199
<v Speaker 1>So basically, um, if you're using the dry method of drying, um,

0:24:38.960 --> 0:24:43.119
<v Speaker 1>you are basically you're laying the coffee beans out in

0:24:43.320 --> 0:24:46.880
<v Speaker 1>the sun or the coffee cherries I'm sorry, big concrete slab.

0:24:47.080 --> 0:24:49.760
<v Speaker 1>You're laying them out in the sun, um, and you're

0:24:49.960 --> 0:24:54.920
<v Speaker 1>letting them dry. Uh. And after about seven to ten days, um,

0:24:55.160 --> 0:24:57.840
<v Speaker 1>and you're raking them periodically, just kind of turn them

0:24:57.880 --> 0:25:00.280
<v Speaker 1>over and get some air underneath them. The uh, the

0:25:00.400 --> 0:25:02.560
<v Speaker 1>cherries will have dried enough so that there's only about

0:25:02.600 --> 0:25:05.959
<v Speaker 1>eleven percent moisture in the whole coffee cherry. And um,

0:25:06.119 --> 0:25:08.880
<v Speaker 1>you can tell that it's ready because the beans rattle inside.

0:25:09.119 --> 0:25:12.680
<v Speaker 1>So it makes a good children's toy as well. I

0:25:12.720 --> 0:25:16.760
<v Speaker 1>couldn't find who dries dry like I'm sure you can

0:25:16.800 --> 0:25:19.080
<v Speaker 1>find out, like whatever coffee if you want to really

0:25:19.119 --> 0:25:22.120
<v Speaker 1>want to research what kind of coffee you want to drink, Well, yeah,

0:25:22.119 --> 0:25:24.760
<v Speaker 1>I'm sure you can tell, like who does the dry method,

0:25:24.800 --> 0:25:26.720
<v Speaker 1>because it's I mean, I get the feeling that dry

0:25:26.800 --> 0:25:30.040
<v Speaker 1>methods probably superior because anything that usually takes a little longer,

0:25:30.320 --> 0:25:33.000
<v Speaker 1>it's probably worth it. Sure. And also it doesn't use

0:25:33.160 --> 0:25:36.399
<v Speaker 1>enzymes like the wet method. I get the impression that, um,

0:25:36.520 --> 0:25:39.399
<v Speaker 1>if you get from a small plantation, probably using the

0:25:39.480 --> 0:25:43.720
<v Speaker 1>dry method. The wet method uses enzymes and fermentation. And

0:25:43.800 --> 0:25:46.440
<v Speaker 1>basically you take the cherries and throw them into a

0:25:46.640 --> 0:25:49.040
<v Speaker 1>vat of water. After I'm sorry you you get the

0:25:49.119 --> 0:25:51.960
<v Speaker 1>pulp and skin peeled away. Then you throw it into

0:25:52.080 --> 0:25:55.080
<v Speaker 1>a vat to ferment for a couple of days, and um,

0:25:55.600 --> 0:26:00.639
<v Speaker 1>the natural enzymes apparently eat away the little envelope in

0:26:00.680 --> 0:26:03.360
<v Speaker 1>the silver skin and then you have the beans left over.

0:26:03.520 --> 0:26:05.320
<v Speaker 1>That's right. But and you still need to dry up

0:26:05.320 --> 0:26:08.040
<v Speaker 1>for about four days in the sun, just like the

0:26:08.119 --> 0:26:11.719
<v Speaker 1>dry method. And uh, you let it rest at night

0:26:11.880 --> 0:26:13.600
<v Speaker 1>sometimes if you don't want to do if you want

0:26:13.600 --> 0:26:16.040
<v Speaker 1>to speed it up even more. You don't do the

0:26:16.080 --> 0:26:18.520
<v Speaker 1>sun dry method. You put it in these big rotating

0:26:18.600 --> 0:26:21.760
<v Speaker 1>drums that pump in hot air. Uh, and that'll dry

0:26:21.800 --> 0:26:24.359
<v Speaker 1>it out. Uh. And it's spermating. But if it smells

0:26:24.480 --> 0:26:27.760
<v Speaker 1>too much like vinegar, that means of spermating too much,

0:26:28.040 --> 0:26:30.240
<v Speaker 1>is there? Right? Yeah, that's what I hear. Okay, So

0:26:30.359 --> 0:26:32.040
<v Speaker 1>let's say you have a bunch of dry coffee. What

0:26:32.160 --> 0:26:34.720
<v Speaker 1>you have is a commodity, like we said, second only

0:26:34.800 --> 0:26:38.240
<v Speaker 1>to oil and total dollars traded. And uh, it's called

0:26:38.280 --> 0:26:41.880
<v Speaker 1>green coffee because coffee producers don't roast coffee. Roasters roast

0:26:41.920 --> 0:26:45.679
<v Speaker 1>the coffee and they buy their green coffee from coffee producers.

0:26:46.680 --> 0:26:48.800
<v Speaker 1>So you've got Um, if you bought a bunch of

0:26:48.880 --> 0:26:52.440
<v Speaker 1>green coffee, what you would have is traditionally a big

0:26:52.920 --> 0:26:58.240
<v Speaker 1>jute or cecil bag filled with coffee. Still is this day? Yeah? Um,

0:26:58.520 --> 0:27:00.520
<v Speaker 1>and uh it's going to be train. It'sward to the

0:27:00.600 --> 0:27:04.000
<v Speaker 1>tune of about seven million tons of green coffee shift

0:27:04.080 --> 0:27:07.400
<v Speaker 1>worldwide every year. Now it's already hold too at this point,

0:27:07.640 --> 0:27:10.560
<v Speaker 1>right right, it's just the beans, right Yeah. So the

0:27:10.920 --> 0:27:13.119
<v Speaker 1>hauling process, you know, it's a it's a machine that

0:27:13.240 --> 0:27:17.320
<v Speaker 1>does that and then they sort them according to to class,

0:27:17.440 --> 0:27:20.399
<v Speaker 1>like grade A beans, Grade BE beans. Great sin about

0:27:20.440 --> 0:27:22.879
<v Speaker 1>that part, yes, but eventually you're going to get a

0:27:22.960 --> 0:27:25.600
<v Speaker 1>nice bean, right, And they grade them first by size

0:27:25.960 --> 0:27:29.199
<v Speaker 1>and then by density. And you want the bigger, heavier

0:27:29.320 --> 0:27:32.400
<v Speaker 1>ones are superior to the smaller ones. And either they're

0:27:32.440 --> 0:27:34.640
<v Speaker 1>graded by hand like along and like a conveyor belt,

0:27:35.160 --> 0:27:37.720
<v Speaker 1>or there's um a conveyor belt and puffs of air

0:27:38.200 --> 0:27:40.920
<v Speaker 1>that will puff off the lighter, smaller ones. Yeah, or

0:27:41.040 --> 0:27:44.800
<v Speaker 1>they have little machines like uh, disorders that sort of

0:27:44.800 --> 0:27:47.680
<v Speaker 1>according to size. There's all different kinds of machines. Now, yes,

0:27:47.960 --> 0:27:51.400
<v Speaker 1>they also have ones that look exactly like giant spiders

0:27:51.480 --> 0:27:54.840
<v Speaker 1>that are terrifying, but they get the job done all right.

0:27:54.920 --> 0:27:57.240
<v Speaker 1>Now to the roasting, which is that's the good stuff. Yeah,

0:27:57.440 --> 0:28:00.879
<v Speaker 1>that's where coffee really gets its u a roma and

0:28:01.119 --> 0:28:05.200
<v Speaker 1>its flavor, eventual flavor. Uh. And here's an interesting fact.

0:28:05.520 --> 0:28:10.880
<v Speaker 1>Roasting reduces caffeine. Is that right? That's right. So even

0:28:10.920 --> 0:28:16.000
<v Speaker 1>though an espresso roast takes fourteen minutes compared to a

0:28:16.119 --> 0:28:21.680
<v Speaker 1>seven minute light American roast, an espresso bean has a

0:28:21.800 --> 0:28:26.480
<v Speaker 1>lot less caffeine than just a regular thing, a regular bean. Huh,

0:28:26.600 --> 0:28:28.320
<v Speaker 1>so you may say, why do you get so jacked up?

0:28:28.720 --> 0:28:34.040
<v Speaker 1>It's because the grind and the concentrated brew. Yeah, I

0:28:34.119 --> 0:28:35.840
<v Speaker 1>never knew that. I thought the espresso bean is like

0:28:35.960 --> 0:28:37.920
<v Speaker 1>loaded with extra caffeine. I guess I would have. I

0:28:37.960 --> 0:28:40.240
<v Speaker 1>would have imagined the same thing, because you quite like

0:28:40.840 --> 0:28:45.280
<v Speaker 1>taste with caffeine content too. Yeah. True. So like the blacker,

0:28:45.400 --> 0:28:47.680
<v Speaker 1>it is the thicker and richer that tastes you just

0:28:47.840 --> 0:28:52.240
<v Speaker 1>like this must be loaded with caffeine. Very interesting, chuckers.

0:28:52.640 --> 0:28:55.720
<v Speaker 1>So we're roasting now. Yeah, So you've got roasting drum

0:28:56.080 --> 0:29:00.200
<v Speaker 1>um that's capable of achieving temperatures of degrees fair height,

0:29:00.280 --> 0:29:04.840
<v Speaker 1>which is two degrees celsius and um. The key is

0:29:04.960 --> 0:29:07.800
<v Speaker 1>not just the heat, but the rotation of the drums. Um.

0:29:08.320 --> 0:29:11.600
<v Speaker 1>You can roast coffee at that heat as long as

0:29:11.840 --> 0:29:14.480
<v Speaker 1>it's moving, so it won't burn. I don't want to burn.

0:29:14.560 --> 0:29:17.240
<v Speaker 1>It's hot, but it's not gonna burn. Espresso beans are

0:29:17.280 --> 0:29:20.960
<v Speaker 1>burned a little bit, right. Um. So there's there's a

0:29:21.000 --> 0:29:24.640
<v Speaker 1>couple of If you are a coffee roaster, you're you're

0:29:24.680 --> 0:29:26.320
<v Speaker 1>looking for a couple of things. The first thing is

0:29:26.360 --> 0:29:28.400
<v Speaker 1>that the beans should start to turn yellow, smell a

0:29:28.480 --> 0:29:31.360
<v Speaker 1>little bit like popcorn. Like you said, they shouldn't smell

0:29:31.400 --> 0:29:33.760
<v Speaker 1>like vinegar at all. You want to throw that out, um,

0:29:34.240 --> 0:29:37.200
<v Speaker 1>And then you're going to hear something called the pop

0:29:37.600 --> 0:29:39.959
<v Speaker 1>and the coffee bean is just popped and it's hit

0:29:40.000 --> 0:29:43.120
<v Speaker 1>about four hundred degrees ferret height. It doubles in size

0:29:43.160 --> 0:29:46.280
<v Speaker 1>at that point. Yeah. Um, And that's really the beginning

0:29:46.440 --> 0:29:48.960
<v Speaker 1>of the real roasting process. After that happens, you really

0:29:49.000 --> 0:29:51.040
<v Speaker 1>want to be Johnny on the Spot paying attention to

0:29:51.160 --> 0:29:54.440
<v Speaker 1>this because things move pretty fast after that. Um. Through

0:29:54.480 --> 0:29:59.840
<v Speaker 1>a process called pyrolysis. Um, the heat extracts the oil

0:30:00.240 --> 0:30:03.200
<v Speaker 1>and they turn the coffee from green or yellow to

0:30:03.440 --> 0:30:06.880
<v Speaker 1>a nice, rich brown, And now it's really being roast

0:30:06.960 --> 0:30:11.280
<v Speaker 1>and eventually almost a black. Yeah. It depends like like

0:30:11.440 --> 0:30:14.440
<v Speaker 1>you said, if you are going to make espresso roast,

0:30:14.800 --> 0:30:18.800
<v Speaker 1>you're gonna heat it for fourteen minutes and basically you're

0:30:18.840 --> 0:30:22.200
<v Speaker 1>toasting these things. You're burning them, and the sugars inside

0:30:22.240 --> 0:30:24.520
<v Speaker 1>are caramelizing. Right. And by the way, God help you

0:30:24.600 --> 0:30:29.280
<v Speaker 1>if you say espresso, or even worse, if you sell

0:30:29.440 --> 0:30:33.480
<v Speaker 1>espresso and you have a sign that says espresso, come

0:30:33.560 --> 0:30:36.720
<v Speaker 1>on and then chuck. There's the second pop, and the

0:30:36.760 --> 0:30:41.200
<v Speaker 1>second pop is like I'm done, take me out. Uh.

0:30:41.440 --> 0:30:45.040
<v Speaker 1>You talked about the roasters, these roastmasters, and they are

0:30:45.120 --> 0:30:48.920
<v Speaker 1>called roastmasters because it is a very specialized job. What

0:30:49.160 --> 0:30:51.840
<v Speaker 1>they do a lot of times is because you don't

0:30:51.840 --> 0:30:55.800
<v Speaker 1>want to roast you know, ten thousand beans and have

0:30:55.920 --> 0:30:58.040
<v Speaker 1>a bad batch. So what they'll do is they have

0:30:58.240 --> 0:31:01.880
<v Speaker 1>a side room where they a little tiny batch and

0:31:02.080 --> 0:31:05.600
<v Speaker 1>this is where the roastmaster does their taste testing. They'll

0:31:05.600 --> 0:31:07.960
<v Speaker 1>brew up four cups of coffee from different parts of

0:31:08.040 --> 0:31:11.120
<v Speaker 1>the batch just to make sure they've covered it all. Uh.

0:31:11.320 --> 0:31:13.480
<v Speaker 1>They push aside the phone, and when they don't put

0:31:13.480 --> 0:31:15.400
<v Speaker 1>it in a coffee maker, they put the grounds in

0:31:15.440 --> 0:31:18.680
<v Speaker 1>a cup with hot water and let's steep, you know,

0:31:18.800 --> 0:31:20.960
<v Speaker 1>like old school. Yeah, that's how I make coffee or

0:31:21.000 --> 0:31:22.560
<v Speaker 1>what I like to call camping style. Do you do

0:31:22.680 --> 0:31:25.040
<v Speaker 1>that at home? Uh? Yeah, you just boil it with

0:31:25.160 --> 0:31:29.080
<v Speaker 1>the French press, Oh, French pressure. I have several ways.

0:31:29.160 --> 0:31:31.480
<v Speaker 1>There's all. I also have this coffee maker that you

0:31:31.600 --> 0:31:34.440
<v Speaker 1>may got me. The boat them and it uses vacuum.

0:31:34.840 --> 0:31:38.200
<v Speaker 1>It uses the vacuum to suck water up into this

0:31:38.360 --> 0:31:40.560
<v Speaker 1>top bulb and it just sits there and percolates and

0:31:40.600 --> 0:31:43.640
<v Speaker 1>then it drips back down really, but just the coffee

0:31:43.680 --> 0:31:46.920
<v Speaker 1>does the ground stay up above, and then you take

0:31:46.960 --> 0:31:48.640
<v Speaker 1>the top part off and you've got like a little

0:31:48.640 --> 0:31:51.000
<v Speaker 1>pot of coffee. It's awesome. It's fun to watch. I

0:31:51.080 --> 0:31:53.280
<v Speaker 1>find the de press pot is a little chalky for

0:31:53.440 --> 0:31:56.800
<v Speaker 1>my taste. Oh yeah, it totally is. But I guess

0:31:56.840 --> 0:31:58.440
<v Speaker 1>it's just you know, if you like that, you like it,

0:31:58.560 --> 0:31:59.800
<v Speaker 1>but you have to you have to grind it to

0:31:59.840 --> 0:32:01.760
<v Speaker 1>its right. Yeah, which we'll talk about in a second.

0:32:01.800 --> 0:32:04.360
<v Speaker 1>It's all about the ground, Josh. But what they do is,

0:32:04.440 --> 0:32:06.000
<v Speaker 1>like I said, they've got the small batch. They broke

0:32:06.040 --> 0:32:08.680
<v Speaker 1>the four cups. They steep it and then they push

0:32:08.720 --> 0:32:11.360
<v Speaker 1>aside the foam on the surface to release a roma,

0:32:11.400 --> 0:32:14.800
<v Speaker 1>and that's called breaking the cup. They sniff it. Then

0:32:14.840 --> 0:32:16.600
<v Speaker 1>they skim the grounds from the surface and do a

0:32:16.640 --> 0:32:21.160
<v Speaker 1>little sip and spit for each cup, and then they say, hey,

0:32:21.320 --> 0:32:24.680
<v Speaker 1>it's ready, go ahead and throw the big batch. And

0:32:24.760 --> 0:32:27.280
<v Speaker 1>then when no one's looking, they snort the grounds. That's right.

0:32:27.920 --> 0:32:31.320
<v Speaker 1>And another interesting thing is that once they roasted, it

0:32:31.360 --> 0:32:35.360
<v Speaker 1>actually gets packaged still hot into the bag hot, and

0:32:35.400 --> 0:32:39.320
<v Speaker 1>they pump in nitrogen to replace the oxygen. And because

0:32:39.320 --> 0:32:41.840
<v Speaker 1>you don't want oxygen and then uh that you know,

0:32:41.880 --> 0:32:45.000
<v Speaker 1>the vacuum seals. Yeah, oxygen degrades the freshness of coffee

0:32:45.040 --> 0:32:48.560
<v Speaker 1>faster than anything else. So yeah, that's why everything's vacuum sealed. Well,

0:32:48.680 --> 0:32:53.680
<v Speaker 1>let's go. We're there. So uh well, there's four keys

0:32:54.200 --> 0:32:58.160
<v Speaker 1>to making really good coffee. Right, You've got your roasted coffee.

0:32:58.160 --> 0:33:01.760
<v Speaker 1>It's been roasted masterfully. Um. And now it's your turn.

0:33:02.160 --> 0:33:05.640
<v Speaker 1>You have a bag of beans that's vacuum sealed, very fresh.

0:33:05.680 --> 0:33:08.280
<v Speaker 1>You can still tell it's warm even chuck um. And

0:33:08.400 --> 0:33:11.160
<v Speaker 1>so you have four things you want to take into consideration. Freshness,

0:33:12.000 --> 0:33:15.800
<v Speaker 1>the type of the grind, the ratio of water to coffee,

0:33:16.160 --> 0:33:19.320
<v Speaker 1>and then water purity and the purity of your coffee maker.

0:33:19.480 --> 0:33:21.760
<v Speaker 1>And by the way, don't don't either a buy ground

0:33:21.840 --> 0:33:25.680
<v Speaker 1>coffee or be buy coffee and grind it in the store.

0:33:26.760 --> 0:33:29.520
<v Speaker 1>You're you're not doing yourselves any favors if you can,

0:33:29.760 --> 0:33:32.440
<v Speaker 1>and tell everybody just leave you alone while you enjoy

0:33:32.520 --> 0:33:35.240
<v Speaker 1>your coffee. Do whatever you want people. But if you're

0:33:35.320 --> 0:33:38.560
<v Speaker 1>a coffee connoisseur, yeah, and you're not doing that. You're grinding.

0:33:38.600 --> 0:33:40.520
<v Speaker 1>You have a home grinder, you're buying beans, you have

0:33:40.560 --> 0:33:42.840
<v Speaker 1>a home grinder and you're grinding just enough to make

0:33:42.880 --> 0:33:45.080
<v Speaker 1>a couple of cups of coffee. Well, and not only

0:33:45.120 --> 0:33:47.600
<v Speaker 1>do you have a home grinder, but you should have

0:33:47.720 --> 0:33:50.680
<v Speaker 1>a nice grinder. I went to research Emily drinks a

0:33:50.720 --> 0:33:54.320
<v Speaker 1>latte every morning of her life, and she had a

0:33:54.400 --> 0:33:57.680
<v Speaker 1>crappy little grinder and a crappy espresso machine. So I

0:33:57.800 --> 0:34:01.600
<v Speaker 1>invested in like the good stuff in The difference between

0:34:01.680 --> 0:34:04.880
<v Speaker 1>the fifteen dollar grinder and the hundred dollar grinder is massive,

0:34:06.760 --> 0:34:11.280
<v Speaker 1>I would imagine. So, yes, grinder, I've heard burg grinders

0:34:11.320 --> 0:34:13.879
<v Speaker 1>are like the best one. It's a burg grinder, and um,

0:34:14.800 --> 0:34:17.440
<v Speaker 1>it's you know, I don't know enough about coffee to

0:34:17.560 --> 0:34:19.600
<v Speaker 1>know the difference, but I started reading up on it

0:34:20.120 --> 0:34:22.960
<v Speaker 1>and it said the grind is the key. Yeah, So

0:34:23.480 --> 0:34:25.000
<v Speaker 1>as you say, the grind is the key, you've got

0:34:25.040 --> 0:34:27.320
<v Speaker 1>your freshness. You don't want coffee that's older than like

0:34:27.440 --> 0:34:30.440
<v Speaker 1>two weeks. You don't want to grind it ahead of time. Um,

0:34:30.719 --> 0:34:33.400
<v Speaker 1>and if you do end up somehow with some ground coffee,

0:34:33.400 --> 0:34:35.160
<v Speaker 1>you want to keep it in the fridge and it

0:34:35.239 --> 0:34:38.160
<v Speaker 1>will stay up to two weeks. Don't try to get

0:34:38.239 --> 0:34:40.480
<v Speaker 1>Chuck Bryant to drink any of it, though, No I'm

0:34:40.520 --> 0:34:42.680
<v Speaker 1>not like that. I'll drink anything. I'm just teaching. But

0:34:42.800 --> 0:34:45.400
<v Speaker 1>the grind, like you say, is what releases all of

0:34:45.520 --> 0:34:50.360
<v Speaker 1>the flavors and aromas and every little, great little nugget

0:34:50.680 --> 0:34:53.279
<v Speaker 1>of goodness and coffee. It's the way you grind it.

0:34:53.400 --> 0:34:56.560
<v Speaker 1>And anybody who's ever ground coffee, especially at like a

0:34:56.719 --> 0:35:00.719
<v Speaker 1>Trader Joe's or something, you can adjust then die and

0:35:00.920 --> 0:35:06.840
<v Speaker 1>it will say French press, espresso, automatic drip and espressoes

0:35:06.840 --> 0:35:09.839
<v Speaker 1>are really fine grind very and Turkish is actually even

0:35:09.960 --> 0:35:13.400
<v Speaker 1>finer than that. UM. But the grind is related to

0:35:13.719 --> 0:35:16.600
<v Speaker 1>the amount of time it takes to make the coffee.

0:35:17.320 --> 0:35:21.080
<v Speaker 1>So espresso is very fine, almost powdery, and that takes

0:35:21.080 --> 0:35:24.560
<v Speaker 1>about twenty five seconds to make espresso. It takes about

0:35:24.600 --> 0:35:28.560
<v Speaker 1>ten minutes to make a pot of UM regular drip coffee.

0:35:28.960 --> 0:35:32.279
<v Speaker 1>So for that you have a coarser grind is what

0:35:32.400 --> 0:35:35.239
<v Speaker 1>it's called. UM. And then also, Chuck, I want to

0:35:35.280 --> 0:35:38.160
<v Speaker 1>mention there's Cowboy coffee. You're talking about how the roastmaster

0:35:38.960 --> 0:35:43.360
<v Speaker 1>um just mashes up some coffee that called Cowboy coffee.

0:35:43.600 --> 0:35:46.560
<v Speaker 1>Cowboy coffee. Yeah, Um, And apparently it used to be

0:35:46.719 --> 0:35:50.720
<v Speaker 1>very difficult for cookie to get anybody to grind coffee

0:35:50.880 --> 0:35:54.040
<v Speaker 1>because that gets sold very very often. So um, I

0:35:54.200 --> 0:35:56.720
<v Speaker 1>believe in the nineteenth century there was a coffee company

0:35:56.760 --> 0:36:00.279
<v Speaker 1>called art Buckles Coffee, and they put a peppermintstick and

0:36:00.360 --> 0:36:02.920
<v Speaker 1>every bag of coffee so that cookie could be like, hey,

0:36:02.960 --> 0:36:06.440
<v Speaker 1>whoever grinds this gets really stick and yeah, apparently cookie

0:36:06.480 --> 0:36:08.719
<v Speaker 1>had no trouble after that. That's a great story job.

0:36:08.760 --> 0:36:11.440
<v Speaker 1>I agree, I love it. So you talked about proportion

0:36:11.560 --> 0:36:15.680
<v Speaker 1>of water to coffee. Everyone has their slight variations. Some

0:36:15.800 --> 0:36:18.359
<v Speaker 1>people like a little stronger, some people like a little weaker. Yeah.

0:36:18.360 --> 0:36:21.480
<v Speaker 1>I found this this ratio to be on, to be wanting,

0:36:22.480 --> 0:36:24.319
<v Speaker 1>because what we have here in this article is two

0:36:24.360 --> 0:36:28.359
<v Speaker 1>tablespoons of ground coffee for six ounces of water. They

0:36:28.400 --> 0:36:30.239
<v Speaker 1>say that makes a strong cut, but you say more.

0:36:30.920 --> 0:36:32.839
<v Speaker 1>I like a little more coffee than that, a little more,

0:36:33.239 --> 0:36:37.360
<v Speaker 1>which is like a heaping kitchen spoon, no kitten spoons,

0:36:37.400 --> 0:36:40.680
<v Speaker 1>about one table spoon two of those? Yeah, that's what

0:36:40.719 --> 0:36:44.000
<v Speaker 1>I mean. Yeah, yes, heaping for sure. Yeah yeah, oh yeah,

0:36:44.080 --> 0:36:46.719
<v Speaker 1>you know you don't level it off. You're like, if

0:36:46.800 --> 0:36:48.879
<v Speaker 1>it if it doesn't fall off on the way into

0:36:48.960 --> 0:36:53.080
<v Speaker 1>the basket or the French press, right, okay. And they

0:36:53.160 --> 0:36:56.279
<v Speaker 1>also say that cold water. Fresh cold water is what

0:36:56.480 --> 0:36:58.759
<v Speaker 1>you really want to start with, and eventually you want

0:36:58.760 --> 0:37:02.080
<v Speaker 1>to end up with two grease fahrenheit ninety three celsius.

0:37:02.680 --> 0:37:04.680
<v Speaker 1>If you want to really get all the flavor out

0:37:04.719 --> 0:37:07.879
<v Speaker 1>of the beans and keep your maker clean, gotta clean

0:37:07.920 --> 0:37:10.120
<v Speaker 1>the thing out. Well, there's the irony. If your coffee

0:37:10.160 --> 0:37:14.000
<v Speaker 1>smells like vinegar, you've got bad coffee. But you want

0:37:14.000 --> 0:37:16.200
<v Speaker 1>to use a vinegar solution to clean out your coffee

0:37:17.680 --> 0:37:19.520
<v Speaker 1>every once in a while, rent it out. I don't

0:37:19.520 --> 0:37:22.200
<v Speaker 1>know what the proportion is make it up. I think

0:37:22.239 --> 0:37:24.239
<v Speaker 1>if yeah, there, I mean, there's got to be a

0:37:24.360 --> 0:37:27.600
<v Speaker 1>certain amount of weeks or amount of coffee pots of brood.

0:37:27.719 --> 0:37:30.600
<v Speaker 1>But if you're starting to taste bitter coffee, then it's

0:37:30.680 --> 0:37:33.920
<v Speaker 1>it's time. Or if you taste blueberry coffee and you

0:37:34.000 --> 0:37:36.040
<v Speaker 1>want to do the vinegar thing to or throw it out.

0:37:36.239 --> 0:37:39.319
<v Speaker 1>And then we talked about the Madagascar coffee species um

0:37:39.400 --> 0:37:45.240
<v Speaker 1>that naturally produces decaf but um, most people don't drink this. Instead,

0:37:45.280 --> 0:37:51.440
<v Speaker 1>they're drinking stuff that um has been removed somehow. The

0:37:51.520 --> 0:37:53.680
<v Speaker 1>caffeine has been removed from the beans, either by using

0:37:54.560 --> 0:37:58.200
<v Speaker 1>a chemical solvent gross which extracts the caffeine and then

0:37:58.280 --> 0:38:02.480
<v Speaker 1>the solvents washed away. Wow. Uh. And then the other

0:38:02.600 --> 0:38:06.120
<v Speaker 1>method is to steam the beans nice and um. That

0:38:06.280 --> 0:38:10.440
<v Speaker 1>gets some of the outer part of the bean um,

0:38:10.920 --> 0:38:14.200
<v Speaker 1>which apparently packs the most caffeine worn away, and you've

0:38:14.200 --> 0:38:16.799
<v Speaker 1>got decalf and then I think they scrape the rest

0:38:16.840 --> 0:38:18.960
<v Speaker 1>of it a way after that even. Yeah. So if

0:38:19.000 --> 0:38:22.920
<v Speaker 1>you're if you're into healthy, then get organic decaf. If

0:38:22.960 --> 0:38:26.120
<v Speaker 1>you want decaf non chemical solvent. Yah, you don't want

0:38:26.120 --> 0:38:29.120
<v Speaker 1>to be drinking that, yeah. Um So then coffee around

0:38:29.160 --> 0:38:33.480
<v Speaker 1>the world Chuck America. Thank you to UM our friends

0:38:33.560 --> 0:38:36.359
<v Speaker 1>at Starbucks who founded their company in nineteen seventy one.

0:38:37.000 --> 0:38:41.239
<v Speaker 1>UM has kind of come out of its haze of

0:38:41.880 --> 0:38:45.160
<v Speaker 1>not that great coffee, and it's starting to understand like, oh,

0:38:45.280 --> 0:38:47.120
<v Speaker 1>there's really good coffee out there, and it's it's a

0:38:47.160 --> 0:38:49.640
<v Speaker 1>good coffee because I've heard I've heard coffee people say,

0:38:49.960 --> 0:38:52.120
<v Speaker 1>you know, store Bucks really need a good coffee because X,

0:38:52.239 --> 0:38:54.080
<v Speaker 1>Y and Z. I was trying to be polite here

0:38:54.120 --> 0:38:58.440
<v Speaker 1>and I was thinking Starbucks of nine not Starbucks of

0:38:58.480 --> 0:39:05.800
<v Speaker 1>two thousand eleven. UM Starbucks opened America up to the

0:39:05.960 --> 0:39:09.160
<v Speaker 1>concept of good coffee. Doesn't necessarily serve it good coffee

0:39:09.280 --> 0:39:12.960
<v Speaker 1>or at least expensive coffee, right. Um. But for the

0:39:13.040 --> 0:39:16.719
<v Speaker 1>most part, Americans still prefer the American roast, which is

0:39:16.960 --> 0:39:20.799
<v Speaker 1>about a seven minute roast, like you said, um, which

0:39:20.920 --> 0:39:23.279
<v Speaker 1>is just shameful if you ask me. So what do

0:39:23.360 --> 0:39:26.000
<v Speaker 1>you think though, I mean, I'm not an officio, were

0:39:26.000 --> 0:39:27.640
<v Speaker 1>talking about this, Well, I don't know. I mean I

0:39:27.760 --> 0:39:30.279
<v Speaker 1>just hear coffee snobs say, you know, store Bucks isn't

0:39:30.280 --> 0:39:32.279
<v Speaker 1>even good. But then I think those are people that

0:39:32.360 --> 0:39:36.520
<v Speaker 1>are just fighting the big mass corporation that's on every corner. Well,

0:39:36.600 --> 0:39:39.400
<v Speaker 1>I don't know, man, I I tend to go with

0:39:39.520 --> 0:39:42.000
<v Speaker 1>the coffee snobs in that one. I think it used

0:39:42.000 --> 0:39:44.319
<v Speaker 1>to be a lot about like way, there's way too

0:39:44.400 --> 0:39:46.400
<v Speaker 1>many Starbucks out there, and now I think it's like

0:39:47.200 --> 0:39:49.520
<v Speaker 1>they're just not The coffee just doesn't taste that good.

0:39:49.560 --> 0:39:52.240
<v Speaker 1>It's really cloying. But the thing is is, I wonder

0:39:52.440 --> 0:39:55.840
<v Speaker 1>also if I'm missing something, because how does Starbucks not

0:39:56.000 --> 0:39:58.799
<v Speaker 1>know that it's coffee tastes like this? Why wouldn't they

0:39:58.920 --> 0:40:02.000
<v Speaker 1>change it? What's the deal. I'm sure someone out there

0:40:02.040 --> 0:40:04.080
<v Speaker 1>We're gonna get some good emails on this from people

0:40:04.080 --> 0:40:07.080
<v Speaker 1>who really know how they treat their beans. From Ted

0:40:07.200 --> 0:40:10.640
<v Speaker 1>Starbuck himself, it's gonna be like I'm so you, Teddy

0:40:10.680 --> 0:40:17.920
<v Speaker 1>Starbuck France Prince roast, very dark, robust cafe l it's

0:40:17.920 --> 0:40:20.480
<v Speaker 1>gonna be half milk, half coffee. I don't know why

0:40:20.480 --> 0:40:23.120
<v Speaker 1>you'd want to ruin your coffee with half milk. It's good,

0:40:23.480 --> 0:40:29.120
<v Speaker 1>is it? Yeah? Viennese roast, I think Vienna was the first.

0:40:30.040 --> 0:40:32.160
<v Speaker 1>I think the first coffee shop in Europe was in Vienna.

0:40:32.200 --> 0:40:36.360
<v Speaker 1>I might be wrong that I can't remember. I think so.

0:40:37.160 --> 0:40:39.560
<v Speaker 1>I think so. Possibly we'll find out at any rate.

0:40:39.600 --> 0:40:42.960
<v Speaker 1>The Viennese roast is very popular. Um dark roads two

0:40:43.040 --> 0:40:47.520
<v Speaker 1>thirds dark roast beans one third regular roast, and the

0:40:47.600 --> 0:40:50.640
<v Speaker 1>European roast is the flip the reverse of those. So

0:40:50.800 --> 0:40:54.719
<v Speaker 1>it's one third dark and two thirds light. Yes. Uh.

0:40:54.760 --> 0:40:58.360
<v Speaker 1>And then of course you have espresso um, which, like

0:40:58.480 --> 0:41:02.160
<v Speaker 1>you said, it's there's less caffeine, but you get the

0:41:02.200 --> 0:41:04.920
<v Speaker 1>big jolt out of it by grinding it. So just

0:41:05.719 --> 0:41:09.759
<v Speaker 1>pulverizing every hiding place where caffeine can hang. Have you

0:41:09.800 --> 0:41:13.360
<v Speaker 1>ever seen maholland drive David Lynch the espresso seen, I

0:41:13.400 --> 0:41:17.440
<v Speaker 1>don't remember it. It's when they it's some one of

0:41:17.480 --> 0:41:20.960
<v Speaker 1>those mysterious meetings and David Lynch movies or like, who

0:41:21.000 --> 0:41:23.800
<v Speaker 1>are these people and why are they having this mysterious meeting?

0:41:24.400 --> 0:41:26.200
<v Speaker 1>And they serve this one guy. He's like, you know,

0:41:26.280 --> 0:41:28.480
<v Speaker 1>we searched the world over for this espresso, and we

0:41:28.600 --> 0:41:30.799
<v Speaker 1>know you're gonna approve of this one. And they surf

0:41:30.880 --> 0:41:33.600
<v Speaker 1>into the guy and he drinks it and then spits

0:41:33.640 --> 0:41:38.600
<v Speaker 1>it up and a nap. So good god, he's the

0:41:38.680 --> 0:41:44.960
<v Speaker 1>best Turkish roast. What's what's the proverb that coffee should

0:41:44.960 --> 0:41:47.479
<v Speaker 1>be black as hell, strong as death, sweet as love,

0:41:48.080 --> 0:41:49.120
<v Speaker 1>So what does that mean? They just put a lot

0:41:49.160 --> 0:41:50.719
<v Speaker 1>of sugar in it. They like it sweet? Oh, I

0:41:50.800 --> 0:41:53.160
<v Speaker 1>think it's way. I think it's more than that. So

0:41:53.320 --> 0:41:56.560
<v Speaker 1>they have um, carter mom and chicory and coriander in

0:41:56.600 --> 0:42:00.080
<v Speaker 1>their coffee. Um. They also have you ever had like

0:42:00.200 --> 0:42:04.600
<v Speaker 1>Mexican coffee or Mexican chocolate coffee with like cinnamon and um,

0:42:05.040 --> 0:42:07.120
<v Speaker 1>like cayenne pepper in it, and I don't know, very

0:42:07.160 --> 0:42:11.160
<v Speaker 1>good um. And then yes, they also put some some

0:42:11.320 --> 0:42:14.160
<v Speaker 1>sugar in there, I believe. And it's very finely ground,

0:42:14.200 --> 0:42:18.799
<v Speaker 1>like I said, even more finely ground than espresso. Boy,

0:42:18.880 --> 0:42:22.799
<v Speaker 1>that's powdery. Yeah, and thick. They make it real thick yeah. Yeah.

0:42:23.400 --> 0:42:27.160
<v Speaker 1>Uh in Cuba, You're gonna get the Cafe Cubano, which

0:42:28.120 --> 0:42:29.919
<v Speaker 1>you do it like a shot, which is pretty cool,

0:42:30.440 --> 0:42:33.160
<v Speaker 1>and it's like espresso, but you don't sip it with

0:42:33.320 --> 0:42:39.200
<v Speaker 1>your uh sambuca lemon twist or whatever. Have you ever

0:42:39.320 --> 0:42:42.680
<v Speaker 1>had a lemon twist with espresso? I never have no

0:42:42.840 --> 0:42:47.120
<v Speaker 1>remember Balky in um Beverly Hills cop he said, can

0:42:47.160 --> 0:42:51.759
<v Speaker 1>I interest you in in? Yeah? Yeah? Uh? And then

0:42:52.040 --> 0:42:55.040
<v Speaker 1>in Thailand, I didn't realize this coffee is really strong

0:42:55.080 --> 0:42:58.480
<v Speaker 1>there and it is chickeny tinged, iced and sweetened with

0:42:58.560 --> 0:43:01.080
<v Speaker 1>condensed milk. I don't know if they don't drink hot

0:43:01.120 --> 0:43:03.520
<v Speaker 1>coffee at all, or I know it's in Japan. It's

0:43:03.560 --> 0:43:05.520
<v Speaker 1>like coffee is huge, and I think it's always hot

0:43:05.600 --> 0:43:08.080
<v Speaker 1>in Thailand and they're like, it's too hot for hot coffee.

0:43:08.480 --> 0:43:10.000
<v Speaker 1>It is so apparently if you want to make it

0:43:10.000 --> 0:43:12.600
<v Speaker 1>a home, you just take some coffee, a little sweet

0:43:12.600 --> 0:43:17.040
<v Speaker 1>and condensed milk and some ice and there's your thaie coffee. Boom,

0:43:17.480 --> 0:43:21.920
<v Speaker 1>so chuck. I am heartened by some recent research that

0:43:22.080 --> 0:43:25.279
<v Speaker 1>has come to light that basically says, drink as much

0:43:25.320 --> 0:43:28.640
<v Speaker 1>coffee as you like. Yeah. They I mean they used

0:43:28.680 --> 0:43:30.239
<v Speaker 1>to say like coffee is bad for you. You don't

0:43:30.280 --> 0:43:32.960
<v Speaker 1>want to have too much right now, bowlic acid, too

0:43:33.040 --> 0:43:35.680
<v Speaker 1>much caffeine will make you go shoot people. I mean,

0:43:36.080 --> 0:43:38.800
<v Speaker 1>it's been crazy. There's good and bad. Let's just say that.

0:43:39.080 --> 0:43:42.320
<v Speaker 1>So let's talk about some there's some sort of weird

0:43:42.480 --> 0:43:47.680
<v Speaker 1>link between coffee consumption and UM diabetes. There's a negative correlation,

0:43:47.760 --> 0:43:50.399
<v Speaker 1>whereas the more coffee you drink, the lower your risk

0:43:50.440 --> 0:43:54.120
<v Speaker 1>of diabetes, right two diabetes specifically. Yeah, they did nine

0:43:54.160 --> 0:43:57.319
<v Speaker 1>studies about five years ago, and four to six cups

0:43:57.360 --> 0:44:01.080
<v Speaker 1>of coffee per day versus two or less us reduced

0:44:01.120 --> 0:44:06.200
<v Speaker 1>your risk by which is pretty significant. Yeah, that's extremely

0:44:06.280 --> 0:44:09.960
<v Speaker 1>significant thirty if you drink more than six cups a day,

0:44:10.600 --> 0:44:13.520
<v Speaker 1>all right, and whether you drink decaf or caffeinated, the

0:44:13.680 --> 0:44:16.200
<v Speaker 1>results were the same. Yeah. So it's not the caffeine,

0:44:16.520 --> 0:44:18.919
<v Speaker 1>which I thought was probably the bullock acid. We're gonna

0:44:18.960 --> 0:44:22.120
<v Speaker 1>do a caffeine podcast by the way. Okay, that's coming um.

0:44:22.360 --> 0:44:26.200
<v Speaker 1>Free radicals, which may or may not exist. UM. Supposedly

0:44:26.320 --> 0:44:30.720
<v Speaker 1>there's phytochemicals about a thousand of them uh in coffee

0:44:30.760 --> 0:44:34.960
<v Speaker 1>beans and UH. If free radicals do exist, these phytochemicals

0:44:35.040 --> 0:44:38.040
<v Speaker 1>act as antioxidants. Preventing the aging process and all sorts

0:44:38.080 --> 0:44:43.200
<v Speaker 1>of cellular damage if free radicals exist. Uh. They say

0:44:43.320 --> 0:44:46.640
<v Speaker 1>that coffee improves memory and cognition. They did plenty of

0:44:46.680 --> 0:44:50.160
<v Speaker 1>studies on this, and coffee drinkers people that drink coffee

0:44:50.160 --> 0:44:53.480
<v Speaker 1>in the morning especially performed better than non drinkers and

0:44:53.560 --> 0:44:55.759
<v Speaker 1>when it comes to learning new information. Yeah, I was

0:44:55.840 --> 0:44:59.960
<v Speaker 1>surprised by this. Like I'm not surprised, but I wonder

0:45:00.000 --> 0:45:02.200
<v Speaker 1>if they did a follow up, like four hours later,

0:45:02.560 --> 0:45:06.919
<v Speaker 1>like how you doing now? Exactly? Yeah, the coffee crash,

0:45:07.000 --> 0:45:09.480
<v Speaker 1>I get that. Which is I think white people like

0:45:10.400 --> 0:45:14.160
<v Speaker 1>my brother in law drink coffee all day long. Yeah,

0:45:14.239 --> 0:45:16.960
<v Speaker 1>there is no coffee crash when you drink two pots today. No,

0:45:17.120 --> 0:45:18.840
<v Speaker 1>I know what you mean. But you also don't sleep

0:45:19.719 --> 0:45:24.840
<v Speaker 1>and like your calf muscles rupture through your skin. They

0:45:24.920 --> 0:45:28.480
<v Speaker 1>don't study on that. I can tell you, all right,

0:45:28.520 --> 0:45:30.520
<v Speaker 1>what about the bad? Because you know not not not

0:45:30.640 --> 0:45:33.520
<v Speaker 1>everything is all good. Um. Well, when you drink a

0:45:33.600 --> 0:45:37.439
<v Speaker 1>lot of coffee, you pee calcium, and uh that means

0:45:37.560 --> 0:45:41.880
<v Speaker 1>that you are losing bone density e g. Coffee can

0:45:41.960 --> 0:45:45.160
<v Speaker 1>increase OSTEO process. But they say add a little milk

0:45:45.200 --> 0:45:48.400
<v Speaker 1>to your coffee, balance it out. Oh yeah, that's what.

0:45:48.600 --> 0:45:50.279
<v Speaker 1>That's what it says here at least, it definitely makes

0:45:50.320 --> 0:45:53.520
<v Speaker 1>sense or yogurt, But who wants to eat yogurt? So

0:45:53.640 --> 0:45:55.600
<v Speaker 1>if you put two I love yogurt. I'm just kidding,

0:45:55.600 --> 0:45:58.160
<v Speaker 1>all like it, all right? Two tablespoons of only the

0:45:58.200 --> 0:46:02.200
<v Speaker 1>good stuff, like only Greek yogurt. Um, two tablespoons of

0:46:02.400 --> 0:46:05.640
<v Speaker 1>milk or yogurt per cup of coffee. I don't see

0:46:05.680 --> 0:46:08.200
<v Speaker 1>putting yogurt in coffee though, Like you'd have to be

0:46:08.360 --> 0:46:10.919
<v Speaker 1>literally insane to do that. It seems like it would

0:46:10.920 --> 0:46:14.680
<v Speaker 1>just coagulate, ump up, like they would take you away

0:46:14.719 --> 0:46:16.800
<v Speaker 1>and lock you up if somebody saw you putting yogurt

0:46:16.880 --> 0:46:19.640
<v Speaker 1>in your coffee. Josh, I know you like your skin.

0:46:20.160 --> 0:46:23.440
<v Speaker 1>I know you like to remain youthful and and handsome

0:46:23.480 --> 0:46:27.320
<v Speaker 1>and sexy. But it's just like an exercise and futility.

0:46:27.360 --> 0:46:31.560
<v Speaker 1>I feel like I disagree. Coffee has antioxidants. If you

0:46:31.680 --> 0:46:33.880
<v Speaker 1>drink it too much of it, it will cause your

0:46:33.920 --> 0:46:36.520
<v Speaker 1>skin to wrinkle, probably quicker than your average dude who

0:46:36.520 --> 0:46:40.600
<v Speaker 1>doesn't because of dehydration. That's what they say. I've heard that.

0:46:41.080 --> 0:46:45.160
<v Speaker 1>I don't know about this weight gain thing. Um. Basically,

0:46:45.560 --> 0:46:49.480
<v Speaker 1>there's a change in blood sugar that the caffeine high

0:46:49.520 --> 0:46:52.800
<v Speaker 1>can produce, which is strange because that would seem to

0:46:53.880 --> 0:46:58.120
<v Speaker 1>um contradict the diabetes study if there was a less

0:46:58.280 --> 0:47:04.160
<v Speaker 1>risk less of a risk of diabetes. Huh um. But apparently, um,

0:47:04.840 --> 0:47:08.920
<v Speaker 1>if we we because we love eating donuts with our

0:47:08.960 --> 0:47:11.520
<v Speaker 1>coffee and that kind of thing too. Um. You can

0:47:11.560 --> 0:47:13.920
<v Speaker 1>actually gain weight if you eat a lot of coffee

0:47:14.000 --> 0:47:18.080
<v Speaker 1>because you're like, I would have another crowler? Why not?

0:47:18.280 --> 0:47:22.719
<v Speaker 1>Because it goes do you dunk? I have dunked in

0:47:22.800 --> 0:47:25.960
<v Speaker 1>the past. I'm not that big on it. I I

0:47:26.080 --> 0:47:28.239
<v Speaker 1>also will dunk in oreo from time to time, but

0:47:28.360 --> 0:47:30.239
<v Speaker 1>it's not like every time any oreos, I have to

0:47:30.320 --> 0:47:34.880
<v Speaker 1>have milk. I thought you oreon coffee, okay? Uh. And

0:47:34.920 --> 0:47:37.280
<v Speaker 1>then coffee is one of the most heavily sprayed crops

0:47:37.719 --> 0:47:41.320
<v Speaker 1>on the planet, with pesticides and herbicides and chemicals. So

0:47:42.280 --> 0:47:43.840
<v Speaker 1>if you know, if you're not into that, you should

0:47:43.840 --> 0:47:47.600
<v Speaker 1>get organic coffee. Thank you, Norman Borlog. And just a

0:47:47.640 --> 0:47:50.759
<v Speaker 1>couple of more little facts here. I'm gonna skip most

0:47:50.840 --> 0:47:54.920
<v Speaker 1>of these, but um, I will say that fair trade coffee,

0:47:55.719 --> 0:47:57.879
<v Speaker 1>if you have a heart, you will seek out fair

0:47:57.920 --> 0:48:03.160
<v Speaker 1>trade coffee because for every I'm sorry. The pickers themselves

0:48:03.239 --> 0:48:06.120
<v Speaker 1>earned as little as four cents per pound, and the

0:48:06.600 --> 0:48:11.120
<v Speaker 1>farmer earns as little as twelve cents per pounds sold.

0:48:11.880 --> 0:48:15.640
<v Speaker 1>So the fair trade movement tries to redistribute profits so

0:48:15.800 --> 0:48:18.279
<v Speaker 1>that all these people earn decent wages. I believe the

0:48:18.360 --> 0:48:22.960
<v Speaker 1>fair trade movement originated around coffee production, like I think

0:48:23.040 --> 0:48:25.799
<v Speaker 1>that was the first industry. I think that's where it's

0:48:25.840 --> 0:48:30.279
<v Speaker 1>cradle lie. And finally, Josh, if you are one of

0:48:30.360 --> 0:48:34.239
<v Speaker 1>those dudes or ladies who start your day off by

0:48:34.280 --> 0:48:36.440
<v Speaker 1>going to your local coffee shop to get a cup

0:48:36.480 --> 0:48:38.640
<v Speaker 1>of coffee on your way to work, you're gonna wait

0:48:38.719 --> 0:48:42.480
<v Speaker 1>in line about forty five hours a year for that coffee.

0:48:44.160 --> 0:48:48.360
<v Speaker 1>Not too bad a couple of days. That's a lot, though. Uh.

0:48:48.480 --> 0:48:50.520
<v Speaker 1>You're also going to drop about a hundred and sixty

0:48:50.640 --> 0:48:54.200
<v Speaker 1>five bucks on coffee every year. I don't know that

0:48:54.280 --> 0:48:56.800
<v Speaker 1>seems that to me looks like a stat if you

0:48:56.880 --> 0:49:00.319
<v Speaker 1>buy and make your own coffee, Because I bought one

0:49:00.360 --> 0:49:03.879
<v Speaker 1>of those gingerbread ones yesterday at Starbucks. It was like five,

0:49:05.719 --> 0:49:09.080
<v Speaker 1>let's even say four bucks, and you drink coffee every day,

0:49:09.760 --> 0:49:11.480
<v Speaker 1>you buy one a day. There's plenty of people out

0:49:11.520 --> 0:49:15.720
<v Speaker 1>there by cups of coffee. That's more than a thousand

0:49:15.800 --> 0:49:19.000
<v Speaker 1>dollars on coffee a year. That's way low. Then, yeah,

0:49:19.520 --> 0:49:22.359
<v Speaker 1>that's just a stupid statistic you came up with. I'm

0:49:22.400 --> 0:49:25.360
<v Speaker 1>done with my coffee, We're done with a podcast. Well, no,

0:49:25.520 --> 0:49:28.680
<v Speaker 1>we're not quite done yet. They got some stuff, chuck.

0:49:28.840 --> 0:49:33.040
<v Speaker 1>Let's forego listener mail and instead, sure, we're not gonna

0:49:33.120 --> 0:49:36.440
<v Speaker 1>just let you go before we let everybody go. Um,

0:49:36.560 --> 0:49:39.279
<v Speaker 1>we want to wish everyone a very happy New Year. Yeah,

0:49:39.520 --> 0:49:42.239
<v Speaker 1>no matter where you are, no matter what time it is,

0:49:42.880 --> 0:49:48.120
<v Speaker 1>we are um wishing you a very very happy, safe, bountiful, beautiful,

0:49:48.560 --> 0:49:51.080
<v Speaker 1>wonderful two thou twelve. Yeah, and that's what I love

0:49:51.120 --> 0:49:53.200
<v Speaker 1>about New Year is it's everyone We're not going to

0:49:53.280 --> 0:49:55.280
<v Speaker 1>get a malc and well you know in my country

0:49:55.800 --> 0:49:57.680
<v Speaker 1>we don't do this or down here, it's not that

0:49:58.080 --> 0:50:00.319
<v Speaker 1>everyone gets a New Year. So you must really love

0:50:00.400 --> 0:50:04.399
<v Speaker 1>New Year's. Love it? Yeah, so Mary Mary, New Year.

0:50:04.920 --> 0:50:07.960
<v Speaker 1>And I want to also say very very special happy

0:50:08.040 --> 0:50:11.640
<v Speaker 1>birthday to a very very special girl who um has

0:50:11.680 --> 0:50:16.759
<v Speaker 1>her birthday the two days before New Year's. Myum, I

0:50:16.840 --> 0:50:20.960
<v Speaker 1>was assuming that, well, happy birthday. We love, Happy birthday

0:50:21.000 --> 0:50:24.040
<v Speaker 1>you me and happy New Year to everybody and if

0:50:24.080 --> 0:50:26.759
<v Speaker 1>you I forgot almost chuck. If you want to get

0:50:26.800 --> 0:50:28.080
<v Speaker 1>in touch with this, you can tweet to us at

0:50:28.200 --> 0:50:31.200
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