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Speaker 1: I Am all in.

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Speaker 2: Oh, let's you. I Am all in with Scott Patterson,

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Speaker 2: an iHeartRadio podcast.

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Speaker 1: Hey everybody, Scott Patterson, I'm All in Again podcast, Luke Steiner,

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Speaker 1: and my special guest is Lance Hendrick. iHeart Podcasts listen

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Speaker 1: on the iHeartRadio app. Lance has over a decade of

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Speaker 1: experience in the coffee industry and creates in depth content

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Speaker 1: focused on coffee equipment. His videos are meticulously researched and tested,

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Speaker 1: such as his hour long analysis of various home grinders.

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Speaker 1: If you're looking to build your home coffee set up

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Speaker 1: or dive deeper into brewing techniques, gear Lance's page is

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Speaker 1: an essential resource. It's the ultimate hub for coffee enthusiasts

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Speaker 1: and equipment fanatics who want to evaluate their coffee game.

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Speaker 1: So each week we're going to be talking about one

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Speaker 1: significant food moment from each episode. And as everybody in

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Speaker 1: the audience knows and welcome Lance, thank you for coming on,

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Speaker 1: nice to have you.

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Speaker 2: Thanks for having me.

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Speaker 1: Scott Gilmour, Girls, as you know, goes in hand with coffee.

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Speaker 1: You know, Luke sers coffee at the beginning, That's how

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Speaker 1: Laura's relationship begins with him or continues and at the end,

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Speaker 1: he serves coffee again, so it book ends at least

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Speaker 1: the pilot episode, but it is a constant in these episodes. Coffee, Luke,

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Speaker 1: laural I. That's the order or Laura Luke, And so

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Speaker 1: we probably think the reason they all talk so fast

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Speaker 1: is because of the coffee. Maybe is diner coffee better.

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Speaker 1: Maybe I think a lot of people do like diner

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Speaker 1: coffee over specialty coffees.

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Speaker 3: There's a.

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Speaker 1: You know, we'll get into talking about the Arabica versus

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Speaker 1: robust beans and how some people for one or the other.

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Speaker 1: I don't know how, oh, but they we will. I

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Speaker 1: did not drink coffee while I was filming, That's one question.

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Speaker 1: When I did, I would suffer the crash midday and

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Speaker 1: that was bad, and then I'd have to drink more

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Speaker 1: coffee and then I couldn't sleep. But love it, love it,

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Speaker 1: love it. Alexis did not drink coffee wife while filming.

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Speaker 1: She was a water or soda. The line coffee coffee

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Speaker 1: coffee became one of the most iconic lines from the

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Speaker 1: show associated with Lorelei and Luke's relationship. That's originating from

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Speaker 1: episode fifteen, season five, but we knew far before that.

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Speaker 1: At the very first scene that their relationship had something

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Speaker 1: to do with coffee. Let's address this picture that you shared.

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Speaker 1: You dressed as Luke Gilmore Girl's Coffee takeover across the country.

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Speaker 1: What possessed you to do this? Lance?

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Speaker 2: So yeah, at the time, I was living in Memphis

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Speaker 2: in twenty sixteen when that big promotional campaign occurred and

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Speaker 2: a shop that I would pull shifts at was selected

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Speaker 2: as one to feature the Luke's Diner garb. So I

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Speaker 2: was working the shift that day and I was like, well,

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Speaker 2: screw it, let's just go out, so, you know, put

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Speaker 2: on the backwards cap and on a flannel, went in

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Speaker 2: there with the Luke Steiner apron. And I got so

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Speaker 2: many pictures taken with me that day. Did I look

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Speaker 2: like you?

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Speaker 1: No?

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Speaker 2: But I had the backwards cap in the flannel and

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Speaker 2: people were loving it. So good time.

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Speaker 1: Isn't that great on those fans?

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Speaker 2: Great? Oh they were fantastic.

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Speaker 1: Just me.

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Speaker 2: They wanted me to They just wanted me to be really,

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Speaker 2: you know, stubborn and stern and sarcastic. And I was like,

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Speaker 2: all right, easy, do that all day.

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Speaker 3: Oh that's fantastic.

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Speaker 2: All right.

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Speaker 1: So one of the the opening scene of the first episode,

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Speaker 1: laurel I walks into the diner and she begs, please, Luke, please,

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Speaker 1: please please, how many cups have you had today? None?

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Speaker 1: Plus five? But yours is better? You have a problem yesterday?

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Speaker 1: All right? So we go through all that great stuff

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Speaker 1: right Then there's a scene between Lorlai Rory and they

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Speaker 1: hit up Luke's diner after having dinner to get no more.

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Speaker 1: So that's the very last scene. So Luke comes up,

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Speaker 1: say what do you have coffee in a vat? I'll

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Speaker 1: also have coffee and chili fries, and Luke says, that's

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Speaker 1: quite a refined palate you've got there. He returns with

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Speaker 1: the coffee fries.

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Speaker 3: I can't stand it.

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Speaker 1: This is so unhealthy. Rory, please put that cup.

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Speaker 3: Of coffee downe.

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Speaker 1: You don't want to grow up to be like your mom.

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Speaker 1: Rory says, sorry, too late. All right, So we are

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Speaker 1: imbued with coffee on this show. Let me ask you this.

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Speaker 1: I've got my own line of coffee, Scotty Piece, Big

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Speaker 1: Mud Coffee, and I've got some exclusive Gilmore Girls blends

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Speaker 1: with a co branding deal with Warner Brothers. So I

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Speaker 1: know a little bit about coffee, not as much as

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Speaker 1: you and you know, we've got all kinds of blends,

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Speaker 1: any kind of blend you want. Are you a fan

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Speaker 1: of seasonal coffee trends like pumpkin spice or peppermint flavors

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Speaker 1: and wine?

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Speaker 2: Personally, no, but it's not because I have anything against

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Speaker 2: them per se. It's just not I guess my cup

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Speaker 2: of coffee, right. So I'm very much a bland person

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Speaker 2: when it comes to coffee. I just always drink coffee black,

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Speaker 2: whether it's filter coffee or espresso. But obviously being a

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Speaker 2: barista for as long as I have, more than happy

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Speaker 2: to make that because anything that gets people into coffee

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Speaker 2: I'm all about. So they're very cool. I really enjoy.

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Speaker 2: You know, pumpkin spice Alattes is such a massive hit

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Speaker 2: every year, so I'm a big fan of when shops

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Speaker 2: take the extra step to really cultivate something special, make

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Speaker 2: comade syrup and kind of make a presentation around that

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Speaker 2: drink itself. But yeah, for me personally, I could go without.

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Speaker 2: My wife loves them, So that's.

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Speaker 1: What tell us about the importance of a high quality water. Yeah,

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Speaker 1: coffee is mostly water, and there's different types of water,

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Speaker 1: so talk about that a little bit.

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Speaker 2: Yeah, absolutely, without getting too nerdy. Coffee in your you know,

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Speaker 2: typical diner cup of coffee, we got the diner mug

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Speaker 2: tattoo right here, the diner cararaft tests to you right here. Wow,

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Speaker 2: in your typical filter coffee, you have over ninety eight

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Speaker 2: and a half percent of that cup of coffee is water,

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Speaker 2: and then an espresso about ninety percent is water. And

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Speaker 2: so the water that's going into your coffee is a

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Speaker 2: great dictator of flavor, and in fact, the mineral composition

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Speaker 2: of that water is essentially a flavor additive. So recently

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Speaker 2: we found out through chemistry that the actual minerals are

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Speaker 2: not affecting the extraction of the coffee beans. So what's

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Speaker 2: being dissolved, it's not really affected by what's in the water. Instead,

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Speaker 2: they're actually affecting the final flavor profile. So depending on

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Speaker 2: your water and what's in it can have a great

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Speaker 2: effect on the final taste. It's not just the coffee.

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Speaker 2: So one thing I always recommend people doing when they

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Speaker 2: brew at home is to the bare minimum, use like

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Speaker 2: some sort of you know, refrigerator filter that you just

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Speaker 2: you know, a pitcher of some sort of filter in

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Speaker 2: order to get out at least the chlorine because so

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Speaker 2: many cities treat their tap water with chlorine, and so

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Speaker 2: to get rid of the coreine taste because that will

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Speaker 2: show up in the final cup, and to just kind

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Speaker 2: of soften the water a bit. But water is insanely important.

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Speaker 2: And also if you're not treating the water, you can

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Speaker 2: ruin your coffee machines from like scale build up and

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Speaker 2: things like that. So water is definitely overlooked, I think,

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Speaker 2: and will increase the quality of any coffee, regardless of

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Speaker 2: if you like, you know, really dark coffees or certain

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Speaker 2: blends or robusto or rabica, whatever it might be. Water

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Speaker 2: is primo.

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Speaker 1: You produce a lot of content about coffee equipment, but

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Speaker 1: when it comes to brewing, what is your favorite method?

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Speaker 1: French press, pour over, espresso drip, what what is it?

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Speaker 2: Yeah, my favorite for sure is a V sixty So

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Speaker 2: just a style of poor over. It's one of the

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Speaker 2: oldest styles. Actually just brewed one right before getting on

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Speaker 2: a little decaf because it's late for me. But it's

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Speaker 2: just this like conicle hore over device where I can

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Speaker 2: put a smaller dose in there and still get a

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Speaker 2: good extraction, where I don't have to commit to a

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Speaker 2: whole pot or something like that. So this is what

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Speaker 2: I make. Usually about fifteen grams is my dose. So

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Speaker 2: a full cup would be I don't know, eight ounces maybe,

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Speaker 2: but that's typically what I brew throughout the day, and

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Speaker 2: I'll have two or three of those a day throughout

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Speaker 2: the day.

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Speaker 1: Lance talk about the latest coffee trends in twenty twenty

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Speaker 1: four that you've noticed.

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Speaker 2: Yeah, absolutely, there have been some really crazy ones. So

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Speaker 2: on the producer level or the farmer level, you have

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Speaker 2: a lot of what's called co fermented coffees that are

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Speaker 2: now being produced. So, of course, coffee, as the listeners

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Speaker 2: may or may not know, is actually the seed of

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Speaker 2: a cherry, and in order to get that seed out

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Speaker 2: you do it's called the processing method. So it's essentially

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Speaker 2: just how you get the seed out in what way

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Speaker 2: and what flavors will be imparted on that seed through

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Speaker 2: a fermentation process. Now they're very fermentation process, but they're

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Speaker 2: all natural in the sense that some are the natural

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Speaker 2: process where you put the coffee cherries outside and you

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Speaker 2: let them just, you know, degrade in the sun. You

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Speaker 2: have some where you take the skin off and you

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Speaker 2: let it just stay in its sticky mucilage layer, and

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Speaker 2: you have some where you take everything off and you

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Speaker 2: wash it really well and you let it kind of

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Speaker 2: ferment in its kind in its deep pulped stage prior

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Speaker 2: to washing. Now some producers have been doing which has

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Speaker 2: been a huge trend in coffee, especially in the specialty world,

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Speaker 2: is they are using different fruits or different extracts or

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Speaker 2: different things along those lines to co ferment alongside the coffee,

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Speaker 2: which will give you like sometimes there's a I've had

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Speaker 2: a passion fruit coferment coffee, which literally means the producers

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Speaker 2: grew passion fruit on the same farm, and they took

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Speaker 2: parts of it, some of the flesh, and they added

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Speaker 2: it to the fermentation of the coffee seeds, and so

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Speaker 2: it imparts some of that passion fruit flavor over onto

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Speaker 2: the coffee and it makes it through even after it's

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Speaker 2: been roasted. You brew the cup and it tastes like

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Speaker 2: passion fruit. That's a very big trend. And then, of course,

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Speaker 2: the trend that never dies in the home coffee world

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Speaker 2: is the growing abundance of coffee grinders. Thankfully, people have

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Speaker 2: realized the vast importance of a coffee grinder, and more

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Speaker 2: and more moving away from cheap blade grinders and are

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Speaker 2: getting you know, conical burd sets, flat burth sets in

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Speaker 2: their grinders, and there's been more and more players in

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Speaker 2: the game, allowing for a cheaper and cheaper product with

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Speaker 2: higher and higher quality. So there's been a massive influx

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Speaker 2: of sadly, what's called gear acquisition syndrome. So people will

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Speaker 2: buy something and then they see something new come out

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Speaker 2: and oh, shiny new and they say that it has

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Speaker 2: an ionizer inside, I need it, and then they want

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Speaker 2: to buy that. But the accessibility I think has been

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Speaker 2: a huge trend this year, which has been great. Of course,

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Speaker 2: it's throttled by competition in the market, but the end

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Speaker 2: result when it comes to making things accessible and not

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Speaker 2: thousands of dollars, is a great outcome.

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Speaker 1: Interesting what you say about the coffee cherry or the cascara.

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Speaker 1: What we're doing with two of our blends, the House

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Speaker 1: Blend and the Breakfast Blend. We are taking the coffee

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Speaker 1: cherry and we're grinding it into a powder and we're

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Speaker 1: adding it to both blends percentage to each back, and

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Speaker 1: that is providing fiber and nutrients and iron and all

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Speaker 1: kinds of great stuff. So we're also it's helping. You

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Speaker 1: know that that coffee cherry is usually discarded, uh in

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Speaker 1: in sourced countries and it and it creates a tremendous

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Speaker 1: amount of environmental negative environmental impact, lots of pollution. So

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Speaker 1: we're we're using the coffee cherry, we're not discarding it,

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Speaker 1: and we're utilizing it in our house and breakfast blends.

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Speaker 1: It gives it a nice little kick, a little bit

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Speaker 1: of a cherry flavored A little bit, not a lot.

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Speaker 1: You know, it's like some of those like some of

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Speaker 1: those africans as you get that are that are so

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Speaker 1: fine and grown at such such heights. Oh yeah, have

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Speaker 1: you ever experimented lance with adding unusual ingredients to your

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Speaker 1: coffees like spices, butter or citrus.

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Speaker 2: I have done it kind of for fun and for

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Speaker 2: kind of drink making competitions. So yes, I've definitely played

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Speaker 2: around with adding different things, adding different oils in different yeah,

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Speaker 2: different spices, as you say, different even essential oils, which

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Speaker 2: is another, by the way, another co fermentation process. People

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Speaker 2: have an essential oil to the coffees which can really

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Speaker 2: prove the aromas, which is you know a majority of

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Speaker 2: our taste sensation is from aroma. But yeah, I've definitely

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Speaker 2: played around with things. There are lots of trends on TikTok,

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Speaker 2: you know, if people who are adding things to their pucks.

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Speaker 2: So if people are listening to this and thinking that's

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Speaker 2: what we're talking about, please don't do that. You will

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Speaker 2: ruin your expresso machine. Do a lot of these influencers

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Speaker 2: just make the picture with the you know whatever they

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Speaker 2: put in their portafilter and then they actually a regular shot.

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Speaker 2: Don't mess up your machines. But there are some cool

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Speaker 2: things you can do. In fact, there's one that works

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Speaker 2: pretty well. If you take like a slice of an

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Speaker 2: orange and you put it on top of your bed

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Speaker 2: of coffee and brew through the orange so that the

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Speaker 2: water goes through the orange into the coffee. You can

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Speaker 2: get some nice natural aroma and citrus oil citris zest

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Speaker 2: into your coffee. So there are cool things you can

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Speaker 2: do along those lines. When it comes to things like butter,

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Speaker 2: I don't I've never done that because it's such an

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Speaker 2: overpowering flavor, all the fats in it, that it takes

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Speaker 2: away from why I drink coffee, which is not necessarily

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Speaker 2: for the caffeine. I mean, right now I'm drinking a

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Speaker 2: really nice decalf, which this was actually co fermented as

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Speaker 2: we were discussing earlier, and it's the best way that

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Speaker 2: I have found a salvage decalf is to have some

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Speaker 2: sort of artificial flavor in it. But I do think

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Speaker 2: flavors are are important. The vast majority of people don't drink,

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Speaker 2: especially as you said, and so there are lots of

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Speaker 2: people who aren't really you know, into the types of

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Speaker 2: beverages that I might be into, and I think that

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Speaker 2: a great way to get into it is through this

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Speaker 2: type of flavoring.

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Speaker 1: Right, what's your favorite coffee recipe? Lance that you make

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Speaker 1: it home like?

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Speaker 2: That's not just straight coffee, right, Yeah, I really the

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Speaker 2: only things I enjoyed doing would be revolving around cold coffee.

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Speaker 2: So I'm not even though I love straight coffee, when

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Speaker 2: it comes to cold coffee, I don't actually like it straight.

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Speaker 2: I'm just, for whatever reason, whenever a coffee is cold,

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Speaker 2: I just don't like the taste as much. I want

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Speaker 2: it to be hot. That's where you're getting most of

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Speaker 2: those vault organic compounds blasting in the face. And it's

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Speaker 2: great well when it's cold. Honestly, my favorite, without question

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Speaker 2: is very simple it's just an espresso tonic where literally

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Speaker 2: you add espresso to tonic water over ice and you

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Speaker 2: can zest some orange on it. You can accentuate it

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Speaker 2: with whatever you want. There's some great flavored tonic waters

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Speaker 2: out there. You can play around with the different flavors

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Speaker 2: to match your espresso. But that's definitely my favorite. But

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Speaker 2: I also make a lot of the things I do citrus,

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Speaker 2: you know, infews. So I might do some sort of

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Speaker 2: chocolate chocolate rimmed glass with like a cold brew concentrate

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Speaker 2: in a little bit of oat milk and add some

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Speaker 2: citrus spice to or citrus es to it in order

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Speaker 2: to kind of bring it out and then have chocolate

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Speaker 2: coating on the rim. Things like that my wife really

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Speaker 2: loves and I enjoy making on occasion. But also making

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Speaker 2: like cold cold brew ice cubes is really fun. We've

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Speaker 2: been playing around with that a lot in order to

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Speaker 2: put into, you know, a cup of oat milk or something,

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Speaker 2: and it's interesting.

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Speaker 1: I'm gonna where do you live?

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Speaker 2: What stadium? I live in Porto, Portugal.

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Speaker 1: You're in Portugal?

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Speaker 2: I am wow, wow, Yes, I've moved out here recently.

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Speaker 1: Hello, okay, yeah, two years.

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Speaker 2: About two years I come back to the States sort

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Speaker 2: of frequently. But yeah, about two years ago I moved

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Speaker 2: out here.

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Speaker 1: Let me ask you, do you think coffee cocktails, espresso

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Speaker 1: martinis are over hyped? Do they deserve the attention they're getting.

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Speaker 2: You know, if you can get a good espresso martini,

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Speaker 2: it is very good, and in fact, I'll recommend if

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Speaker 2: people want to know how to make the best one.

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Speaker 2: Dan Fellows on YouTube he's a multiple Coffee and Good

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Speaker 2: Spirits World Champion, which literally is a competition and that

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Speaker 2: over fifty countries participate in. And it's literally a mixology

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Speaker 2: competition and you have to have coffee as the main ingredient.

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Speaker 2: And so he has an incredible YouTube where he posts

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Speaker 2: all these recipes in his espresso martini. It is I

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Speaker 2: mean he does things like an old fashion but coffee, coffee, bass,

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Speaker 2: and all these different things where he has that's another

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Speaker 2: good cold coffee. By the way, if you do a

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Speaker 2: cold brew concentrain and say of the whiskey and make

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Speaker 2: like an old fashion oh, some simple syrup in there

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Speaker 2: and some model cherry, Oh it's.

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Speaker 1: Good, fantastic. Do you ever use coffee and recipes beyond

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Speaker 1: just drinking it? Oh?

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Speaker 2: Yeah, like in meat rubs and things like that, which

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Speaker 2: may not be everyone's taste, but I think it can

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Speaker 2: be really good when you're out doing barbecues to have

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Speaker 2: a little bit of espresso grounds in some of a

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Speaker 2: meat rub. And then my favorite food ever that's built

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Speaker 2: around coffee is Tyrmaso. I actually had the privilege of

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Speaker 2: going to the original restaurant that had Tier massouon Treviza,

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Speaker 2: Italy last year, and it was its awesome.

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Speaker 1: Well, let's talk a little bit about that. That's a

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Speaker 1: that's a classic Italian dessert, features layers of coffee soaked

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Speaker 1: lady fingers. Mass carpone.

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Speaker 2: Yeah, well, I can give my pronunciation.

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Speaker 1: But what is your pronunciation on that?

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Speaker 2: I just say marscapone, but that's most wrong.

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Speaker 1: Moscapone uh, not to be confused with alcopone cream cocoa powder.

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Speaker 1: The coffee brings a rich flavor that balances the sweetness

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Speaker 1: of the cream and the bitterness of cocoa. What about

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Speaker 1: espresso brownies? Have you ever made espresso brownies?

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Speaker 3: Lance?

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Speaker 2: I've personally not made them because I'm not a great well,

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Speaker 2: I just don't cook very often. But I have had

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Speaker 2: espresso brownies, and even better, I've had white chocolate. Espresso

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Speaker 2: scones ooh those lights out, lights out, all.

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Speaker 1: Right, Espresso brownies, it's an espresso powder or brewed coffee

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Speaker 1: is often added to brownie batter to intensify the chocolate flavor,

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Speaker 1: creating a deeper and rich dessert. How about a coffee

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Speaker 1: rub steak? What you talked about? Coffee grounds are used

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Speaker 1: as part of a dry rub for steak, often mixed

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Speaker 1: with spices like paprika, human brown sugar, and coffee. Oh man,

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Speaker 1: I'm getting hungry, Lance, It's almost lunchtime and I'm getting hungry.

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Speaker 1: The coffee enhances the savory flavors and creates a unique

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Speaker 1: crust when grilled or seared. Mocha ice cream combining coffee.

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Speaker 3: And chocko chocko.

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Speaker 1: Well, yes, Lance, I tell you. I tell you. If

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Speaker 1: you're ever back in the United States, you gotta let

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Speaker 1: us know because I want to. I want to have

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Speaker 1: dinner with you, and I want to go over some recipes,

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Speaker 1: and I want to hire you to do a coffee

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Speaker 1: party because yeah, it sound like you know what you're doing,

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Speaker 1: and you could make some fantastic drinks and we could

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Speaker 1: have a great time. I appreciate your time continued success

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Speaker 1: to you, Lance, and Portugal is lucky to have you.

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Speaker 1: Do they know you're even there? Yeah?

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Speaker 2: Absolutely, I'm very much present in the coffee community out

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Speaker 2: here in Portugal, so fantastic. Yeah, it's been great.

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Speaker 1: Give everybody my best over there. Beautiful country. I've been

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Speaker 1: to Farah in the summertime, very hot, one hundred and

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Speaker 1: twenty degrees.

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Speaker 2: I'm up north. It's not that hot up here.

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Speaker 1: Right right, right, all right, pleasure talking to you, Lance,

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Speaker 1: much appreciated, and good luck with everything, Okay, you all right?

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Speaker 3: Take care, Hey

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Speaker 1: Everybody, don't forget Follow us on Instagram at I Am

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Speaker 1: all In podcast and email us at Gilmore at iHeartRadio

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Speaker 1: dot com.