WEBVTT - Luke’s Diner: Coffee, Coffee, Coffee

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<v Speaker 1>I Am all in.

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

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<v Speaker 2>an iHeartRadio podcast.

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

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<v Speaker 1>and my special guest is Lance Hendrick. iHeart Podcasts listen

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<v Speaker 1>on the iHeartRadio app. Lance has over a decade of

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<v Speaker 1>experience in the coffee industry and creates in depth content

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<v Speaker 1>focused on coffee equipment. His videos are meticulously researched and tested,

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<v Speaker 1>such as his hour long analysis of various home grinders.

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<v Speaker 1>If you're looking to build your home coffee set up

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<v Speaker 1>or dive deeper into brewing techniques, gear Lance's page is

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<v Speaker 1>an essential resource. It's the ultimate hub for coffee enthusiasts

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<v Speaker 1>and equipment fanatics who want to evaluate their coffee game.

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<v Speaker 1>So each week we're going to be talking about one

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<v Speaker 1>significant food moment from each episode. And as everybody in

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<v Speaker 1>the audience knows and welcome Lance, thank you for coming on,

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<v Speaker 1>nice to have you.

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<v Speaker 2>Thanks for having me.

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<v Speaker 1>Scott Gilmour, Girls, as you know, goes in hand with coffee.

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<v Speaker 1>You know, Luke sers coffee at the beginning, That's how

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

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<v Speaker 1>he serves coffee again, so it book ends at least

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

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

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<v Speaker 1>we probably think the reason they all talk so fast

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<v Speaker 1>is because of the coffee. Maybe is diner coffee better.

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<v Speaker 1>Maybe I think a lot of people do like diner

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<v Speaker 1>coffee over specialty coffees.

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<v Speaker 3>There's a.

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<v Speaker 1>You know, we'll get into talking about the Arabica versus

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<v Speaker 1>robust beans and how some people for one or the other.

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<v Speaker 1>I don't know how, oh, but they we will. I

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

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<v Speaker 1>When I did, I would suffer the crash midday and

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<v Speaker 1>that was bad, and then I'd have to drink more

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<v Speaker 1>coffee and then I couldn't sleep. But love it, love it,

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<v Speaker 1>love it. Alexis did not drink coffee wife while filming.

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<v Speaker 1>She was a water or soda. The line coffee coffee

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<v Speaker 1>coffee became one of the most iconic lines from the

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<v Speaker 1>show associated with Lorelei and Luke's relationship. That's originating from

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<v Speaker 1>episode fifteen, season five, but we knew far before that.

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<v Speaker 1>At the very first scene that their relationship had something

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

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

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<v Speaker 1>What possessed you to do this? Lance?

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<v Speaker 2>So yeah, at the time, I was living in Memphis

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<v Speaker 2>in twenty sixteen when that big promotional campaign occurred and

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<v Speaker 2>a shop that I would pull shifts at was selected

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<v Speaker 2>as one to feature the Luke's Diner garb. So I

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<v Speaker 2>was working the shift that day and I was like, well,

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<v Speaker 2>screw it, let's just go out, so, you know, put

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<v Speaker 2>on the backwards cap and on a flannel, went in

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<v Speaker 2>there with the Luke Steiner apron. And I got so

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<v Speaker 2>many pictures taken with me that day. Did I look

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<v Speaker 2>like you?

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<v Speaker 1>No?

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<v Speaker 2>But I had the backwards cap in the flannel and

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<v Speaker 2>people were loving it. So good time.

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<v Speaker 1>Isn't that great on those fans?

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<v Speaker 2>Great? Oh they were fantastic.

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<v Speaker 1>Just me.

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<v Speaker 2>They wanted me to They just wanted me to be really,

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<v Speaker 2>you know, stubborn and stern and sarcastic. And I was like,

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<v Speaker 2>all right, easy, do that all day.

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<v Speaker 3>Oh that's fantastic.

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<v Speaker 2>All right.

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<v Speaker 1>So one of the the opening scene of the first episode,

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<v Speaker 1>laurel I walks into the diner and she begs, please, Luke, please,

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<v Speaker 1>please please, how many cups have you had today? None?

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<v Speaker 1>Plus five? But yours is better? You have a problem yesterday?

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<v Speaker 1>All right? So we go through all that great stuff

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<v Speaker 1>right Then there's a scene between Lorlai Rory and they

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

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<v Speaker 1>So that's the very last scene. So Luke comes up,

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<v Speaker 1>say what do you have coffee in a vat? I'll

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<v Speaker 1>also have coffee and chili fries, and Luke says, that's

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<v Speaker 1>quite a refined palate you've got there. He returns with

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<v Speaker 1>the coffee fries.

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<v Speaker 3>I can't stand it.

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<v Speaker 1>This is so unhealthy. Rory, please put that cup.

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<v Speaker 3>Of coffee downe.

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<v Speaker 1>You don't want to grow up to be like your mom.

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<v Speaker 1>Rory says, sorry, too late. All right, So we are

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<v Speaker 1>imbued with coffee on this show. Let me ask you this.

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<v Speaker 1>I've got my own line of coffee, Scotty Piece, Big

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<v Speaker 1>Mud Coffee, and I've got some exclusive Gilmore Girls blends

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<v Speaker 1>with a co branding deal with Warner Brothers. So I

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<v Speaker 1>know a little bit about coffee, not as much as

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<v Speaker 1>you and you know, we've got all kinds of blends,

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<v Speaker 1>any kind of blend you want. Are you a fan

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<v Speaker 1>of seasonal coffee trends like pumpkin spice or peppermint flavors

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<v Speaker 1>and wine?

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<v Speaker 2>Personally, no, but it's not because I have anything against

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<v Speaker 2>them per se. It's just not I guess my cup

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

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<v Speaker 2>when it comes to coffee. I just always drink coffee black,

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<v Speaker 2>whether it's filter coffee or espresso. But obviously being a

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<v Speaker 2>barista for as long as I have, more than happy

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<v Speaker 2>to make that because anything that gets people into coffee

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<v Speaker 2>I'm all about. So they're very cool. I really enjoy.

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<v Speaker 2>You know, pumpkin spice Alattes is such a massive hit

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<v Speaker 2>every year, so I'm a big fan of when shops

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<v Speaker 2>take the extra step to really cultivate something special, make

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<v Speaker 2>comade syrup and kind of make a presentation around that

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<v Speaker 2>drink itself. But yeah, for me personally, I could go without.

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<v Speaker 2>My wife loves them, So that's.

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

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<v Speaker 1>coffee is mostly water, and there's different types of water,

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<v Speaker 1>so talk about that a little bit.

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<v Speaker 2>Yeah, absolutely, without getting too nerdy. Coffee in your you know,

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<v Speaker 2>typical diner cup of coffee, we got the diner mug

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<v Speaker 2>tattoo right here, the diner cararaft tests to you right here. Wow,

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<v Speaker 2>in your typical filter coffee, you have over ninety eight

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<v Speaker 2>and a half percent of that cup of coffee is water,

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<v Speaker 2>and then an espresso about ninety percent is water. And

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<v Speaker 2>so the water that's going into your coffee is a

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<v Speaker 2>great dictator of flavor, and in fact, the mineral composition

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<v Speaker 2>of that water is essentially a flavor additive. So recently

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<v Speaker 2>we found out through chemistry that the actual minerals are

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<v Speaker 2>not affecting the extraction of the coffee beans. So what's

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

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<v Speaker 2>they're actually affecting the final flavor profile. So depending on

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<v Speaker 2>your water and what's in it can have a great

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<v Speaker 2>effect on the final taste. It's not just the coffee.

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<v Speaker 2>So one thing I always recommend people doing when they

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<v Speaker 2>brew at home is to the bare minimum, use like

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<v Speaker 2>some sort of you know, refrigerator filter that you just

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<v Speaker 2>you know, a pitcher of some sort of filter in

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<v Speaker 2>order to get out at least the chlorine because so

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<v Speaker 2>many cities treat their tap water with chlorine, and so

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<v Speaker 2>to get rid of the coreine taste because that will

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<v Speaker 2>show up in the final cup, and to just kind

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<v Speaker 2>of soften the water a bit. But water is insanely important.

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<v Speaker 2>And also if you're not treating the water, you can

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<v Speaker 2>ruin your coffee machines from like scale build up and

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<v Speaker 2>things like that. So water is definitely overlooked, I think,

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<v Speaker 2>and will increase the quality of any coffee, regardless of

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<v Speaker 2>if you like, you know, really dark coffees or certain

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<v Speaker 2>blends or robusto or rabica, whatever it might be. Water

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<v Speaker 2>is primo.

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<v Speaker 1>You produce a lot of content about coffee equipment, but

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<v Speaker 1>when it comes to brewing, what is your favorite method?

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<v Speaker 1>French press, pour over, espresso drip, what what is it?

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<v Speaker 2>Yeah, my favorite for sure is a V sixty So

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<v Speaker 2>just a style of poor over. It's one of the

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<v Speaker 2>oldest styles. Actually just brewed one right before getting on

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<v Speaker 2>a little decaf because it's late for me. But it's

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<v Speaker 2>just this like conicle hore over device where I can

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<v Speaker 2>put a smaller dose in there and still get a

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<v Speaker 2>good extraction, where I don't have to commit to a

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<v Speaker 2>whole pot or something like that. So this is what

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<v Speaker 2>I make. Usually about fifteen grams is my dose. So

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

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<v Speaker 2>but that's typically what I brew throughout the day, and

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<v Speaker 2>I'll have two or three of those a day throughout

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<v Speaker 2>the day.

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<v Speaker 1>Lance talk about the latest coffee trends in twenty twenty

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<v Speaker 1>four that you've noticed.

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<v Speaker 2>Yeah, absolutely, there have been some really crazy ones. So

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<v Speaker 2>on the producer level or the farmer level, you have

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<v Speaker 2>a lot of what's called co fermented coffees that are

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<v Speaker 2>now being produced. So, of course, coffee, as the listeners

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<v Speaker 2>may or may not know, is actually the seed of

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<v Speaker 2>a cherry, and in order to get that seed out

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<v Speaker 2>you do it's called the processing method. So it's essentially

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<v Speaker 2>just how you get the seed out in what way

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<v Speaker 2>and what flavors will be imparted on that seed through

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<v Speaker 2>a fermentation process. Now they're very fermentation process, but they're

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<v Speaker 2>all natural in the sense that some are the natural

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<v Speaker 2>process where you put the coffee cherries outside and you

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<v Speaker 2>let them just, you know, degrade in the sun. You

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<v Speaker 2>have some where you take the skin off and you

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<v Speaker 2>let it just stay in its sticky mucilage layer, and

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<v Speaker 2>you have some where you take everything off and you

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<v Speaker 2>wash it really well and you let it kind of

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<v Speaker 2>ferment in its kind in its deep pulped stage prior

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<v Speaker 2>to washing. Now some producers have been doing which has

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<v Speaker 2>been a huge trend in coffee, especially in the specialty world,

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<v Speaker 2>is they are using different fruits or different extracts or

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<v Speaker 2>different things along those lines to co ferment alongside the coffee,

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<v Speaker 2>which will give you like sometimes there's a I've had

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<v Speaker 2>a passion fruit coferment coffee, which literally means the producers

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<v Speaker 2>grew passion fruit on the same farm, and they took

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<v Speaker 2>parts of it, some of the flesh, and they added

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<v Speaker 2>it to the fermentation of the coffee seeds, and so

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<v Speaker 2>it imparts some of that passion fruit flavor over onto

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<v Speaker 2>the coffee and it makes it through even after it's

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<v Speaker 2>been roasted. You brew the cup and it tastes like

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

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<v Speaker 2>the trend that never dies in the home coffee world

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<v Speaker 2>is the growing abundance of coffee grinders. Thankfully, people have

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<v Speaker 2>realized the vast importance of a coffee grinder, and more

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<v Speaker 2>and more moving away from cheap blade grinders and are

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<v Speaker 2>getting you know, conical burd sets, flat burth sets in

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<v Speaker 2>their grinders, and there's been more and more players in

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<v Speaker 2>the game, allowing for a cheaper and cheaper product with

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<v Speaker 2>higher and higher quality. So there's been a massive influx

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

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<v Speaker 2>buy something and then they see something new come out

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<v Speaker 2>and oh, shiny new and they say that it has

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<v Speaker 2>an ionizer inside, I need it, and then they want

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<v Speaker 2>to buy that. But the accessibility I think has been

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<v Speaker 2>a huge trend this year, which has been great. Of course,

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<v Speaker 2>it's throttled by competition in the market, but the end

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<v Speaker 2>result when it comes to making things accessible and not

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<v Speaker 2>thousands of dollars, is a great outcome.

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<v Speaker 1>Interesting what you say about the coffee cherry or the cascara.

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<v Speaker 1>What we're doing with two of our blends, the House

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<v Speaker 1>Blend and the Breakfast Blend. We are taking the coffee

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<v Speaker 1>cherry and we're grinding it into a powder and we're

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<v Speaker 1>adding it to both blends percentage to each back, and

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<v Speaker 1>that is providing fiber and nutrients and iron and all

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

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<v Speaker 1>know that that coffee cherry is usually discarded, uh in

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<v Speaker 1>in sourced countries and it and it creates a tremendous

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<v Speaker 1>amount of environmental negative environmental impact, lots of pollution. So

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<v Speaker 1>we're we're using the coffee cherry, we're not discarding it,

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<v Speaker 1>and we're utilizing it in our house and breakfast blends.

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<v Speaker 1>It gives it a nice little kick, a little bit

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<v Speaker 1>of a cherry flavored A little bit, not a lot.

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<v Speaker 1>You know, it's like some of those like some of

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<v Speaker 1>those africans as you get that are that are so

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<v Speaker 1>fine and grown at such such heights. Oh yeah, have

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<v Speaker 1>you ever experimented lance with adding unusual ingredients to your

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<v Speaker 1>coffees like spices, butter or citrus.

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<v Speaker 2>I have done it kind of for fun and for

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

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<v Speaker 2>around with adding different things, adding different oils in different yeah,

0:12:26.120 --> 0:12:29.120
<v Speaker 2>different spices, as you say, different even essential oils, which

0:12:29.200 --> 0:12:32.440
<v Speaker 2>is another, by the way, another co fermentation process. People

0:12:32.520 --> 0:12:36.040
<v Speaker 2>have an essential oil to the coffees which can really

0:12:37.000 --> 0:12:39.839
<v Speaker 2>prove the aromas, which is you know a majority of

0:12:39.880 --> 0:12:42.920
<v Speaker 2>our taste sensation is from aroma. But yeah, I've definitely

0:12:42.920 --> 0:12:45.120
<v Speaker 2>played around with things. There are lots of trends on TikTok,

0:12:45.160 --> 0:12:47.640
<v Speaker 2>you know, if people who are adding things to their pucks.

0:12:48.280 --> 0:12:50.120
<v Speaker 2>So if people are listening to this and thinking that's

0:12:50.120 --> 0:12:52.160
<v Speaker 2>what we're talking about, please don't do that. You will

0:12:52.240 --> 0:12:55.040
<v Speaker 2>ruin your expresso machine. Do a lot of these influencers

0:12:55.120 --> 0:12:58.360
<v Speaker 2>just make the picture with the you know whatever they

0:12:58.440 --> 0:13:00.880
<v Speaker 2>put in their portafilter and then they actually a regular shot.

0:13:01.200 --> 0:13:03.560
<v Speaker 2>Don't mess up your machines. But there are some cool

0:13:03.559 --> 0:13:06.559
<v Speaker 2>things you can do. In fact, there's one that works

0:13:06.600 --> 0:13:08.280
<v Speaker 2>pretty well. If you take like a slice of an

0:13:08.320 --> 0:13:10.120
<v Speaker 2>orange and you put it on top of your bed

0:13:10.160 --> 0:13:12.240
<v Speaker 2>of coffee and brew through the orange so that the

0:13:12.280 --> 0:13:14.480
<v Speaker 2>water goes through the orange into the coffee. You can

0:13:14.520 --> 0:13:17.760
<v Speaker 2>get some nice natural aroma and citrus oil citris zest

0:13:17.840 --> 0:13:20.080
<v Speaker 2>into your coffee. So there are cool things you can

0:13:20.120 --> 0:13:23.800
<v Speaker 2>do along those lines. When it comes to things like butter,

0:13:23.880 --> 0:13:26.200
<v Speaker 2>I don't I've never done that because it's such an

0:13:26.280 --> 0:13:29.120
<v Speaker 2>overpowering flavor, all the fats in it, that it takes

0:13:29.120 --> 0:13:32.040
<v Speaker 2>away from why I drink coffee, which is not necessarily

0:13:32.080 --> 0:13:34.719
<v Speaker 2>for the caffeine. I mean, right now I'm drinking a

0:13:34.760 --> 0:13:37.200
<v Speaker 2>really nice decalf, which this was actually co fermented as

0:13:37.200 --> 0:13:40.080
<v Speaker 2>we were discussing earlier, and it's the best way that

0:13:40.200 --> 0:13:42.320
<v Speaker 2>I have found a salvage decalf is to have some

0:13:42.360 --> 0:13:45.079
<v Speaker 2>sort of artificial flavor in it. But I do think

0:13:45.120 --> 0:13:48.520
<v Speaker 2>flavors are are important. The vast majority of people don't drink,

0:13:48.559 --> 0:13:50.760
<v Speaker 2>especially as you said, and so there are lots of

0:13:50.760 --> 0:13:54.000
<v Speaker 2>people who aren't really you know, into the types of

0:13:54.240 --> 0:13:56.040
<v Speaker 2>beverages that I might be into, and I think that

0:13:56.400 --> 0:13:57.960
<v Speaker 2>a great way to get into it is through this

0:13:58.120 --> 0:13:58.920
<v Speaker 2>type of flavoring.

0:13:59.440 --> 0:14:04.240
<v Speaker 1>Right, what's your favorite coffee recipe? Lance that you make

0:14:04.280 --> 0:14:05.440
<v Speaker 1>it home like?

0:14:05.480 --> 0:14:10.560
<v Speaker 2>That's not just straight coffee, right, Yeah, I really the

0:14:10.559 --> 0:14:14.480
<v Speaker 2>only things I enjoyed doing would be revolving around cold coffee.

0:14:14.679 --> 0:14:17.200
<v Speaker 2>So I'm not even though I love straight coffee, when

0:14:17.240 --> 0:14:19.960
<v Speaker 2>it comes to cold coffee, I don't actually like it straight.

0:14:20.080 --> 0:14:23.120
<v Speaker 2>I'm just, for whatever reason, whenever a coffee is cold,

0:14:23.960 --> 0:14:25.440
<v Speaker 2>I just don't like the taste as much. I want

0:14:25.440 --> 0:14:26.840
<v Speaker 2>it to be hot. That's where you're getting most of

0:14:26.840 --> 0:14:29.280
<v Speaker 2>those vault organic compounds blasting in the face. And it's

0:14:29.280 --> 0:14:33.640
<v Speaker 2>great well when it's cold. Honestly, my favorite, without question

0:14:33.800 --> 0:14:37.080
<v Speaker 2>is very simple it's just an espresso tonic where literally

0:14:37.320 --> 0:14:39.920
<v Speaker 2>you add espresso to tonic water over ice and you

0:14:39.920 --> 0:14:42.120
<v Speaker 2>can zest some orange on it. You can accentuate it

0:14:42.160 --> 0:14:46.640
<v Speaker 2>with whatever you want. There's some great flavored tonic waters

0:14:46.680 --> 0:14:48.360
<v Speaker 2>out there. You can play around with the different flavors

0:14:48.360 --> 0:14:51.960
<v Speaker 2>to match your espresso. But that's definitely my favorite. But

0:14:52.040 --> 0:14:54.720
<v Speaker 2>I also make a lot of the things I do citrus,

0:14:54.840 --> 0:14:57.000
<v Speaker 2>you know, infews. So I might do some sort of

0:14:57.320 --> 0:15:02.200
<v Speaker 2>chocolate chocolate rimmed glass with like a cold brew concentrate

0:15:02.200 --> 0:15:04.360
<v Speaker 2>in a little bit of oat milk and add some

0:15:04.560 --> 0:15:06.960
<v Speaker 2>citrus spice to or citrus es to it in order

0:15:07.000 --> 0:15:08.400
<v Speaker 2>to kind of bring it out and then have chocolate

0:15:08.400 --> 0:15:11.040
<v Speaker 2>coating on the rim. Things like that my wife really

0:15:11.040 --> 0:15:14.120
<v Speaker 2>loves and I enjoy making on occasion. But also making

0:15:14.120 --> 0:15:17.160
<v Speaker 2>like cold cold brew ice cubes is really fun. We've

0:15:17.160 --> 0:15:19.040
<v Speaker 2>been playing around with that a lot in order to

0:15:19.080 --> 0:15:21.520
<v Speaker 2>put into, you know, a cup of oat milk or something,

0:15:21.560 --> 0:15:24.120
<v Speaker 2>and it's interesting.

0:15:24.520 --> 0:15:26.240
<v Speaker 1>I'm gonna where do you live?

0:15:26.640 --> 0:15:29.960
<v Speaker 2>What stadium? I live in Porto, Portugal.

0:15:30.520 --> 0:15:31.480
<v Speaker 1>You're in Portugal?

0:15:32.080 --> 0:15:37.160
<v Speaker 2>I am wow, wow, Yes, I've moved out here recently.

0:15:37.360 --> 0:15:40.000
<v Speaker 1>Hello, okay, yeah, two years.

0:15:39.760 --> 0:15:41.920
<v Speaker 2>About two years I come back to the States sort

0:15:41.920 --> 0:15:44.680
<v Speaker 2>of frequently. But yeah, about two years ago I moved

0:15:44.680 --> 0:15:45.040
<v Speaker 2>out here.

0:15:45.240 --> 0:15:49.160
<v Speaker 1>Let me ask you, do you think coffee cocktails, espresso

0:15:49.240 --> 0:15:52.280
<v Speaker 1>martinis are over hyped? Do they deserve the attention they're getting.

0:15:52.640 --> 0:15:55.200
<v Speaker 2>You know, if you can get a good espresso martini,

0:15:55.360 --> 0:15:57.920
<v Speaker 2>it is very good, and in fact, I'll recommend if

0:15:57.920 --> 0:15:59.600
<v Speaker 2>people want to know how to make the best one.

0:16:00.800 --> 0:16:04.080
<v Speaker 2>Dan Fellows on YouTube he's a multiple Coffee and Good

0:16:04.120 --> 0:16:07.680
<v Speaker 2>Spirits World Champion, which literally is a competition and that

0:16:07.760 --> 0:16:11.360
<v Speaker 2>over fifty countries participate in. And it's literally a mixology

0:16:11.400 --> 0:16:14.360
<v Speaker 2>competition and you have to have coffee as the main ingredient.

0:16:14.680 --> 0:16:17.320
<v Speaker 2>And so he has an incredible YouTube where he posts

0:16:17.320 --> 0:16:20.920
<v Speaker 2>all these recipes in his espresso martini. It is I

0:16:21.000 --> 0:16:24.680
<v Speaker 2>mean he does things like an old fashion but coffee, coffee, bass,

0:16:24.720 --> 0:16:27.120
<v Speaker 2>and all these different things where he has that's another

0:16:27.360 --> 0:16:30.000
<v Speaker 2>good cold coffee. By the way, if you do a

0:16:30.000 --> 0:16:31.760
<v Speaker 2>cold brew concentrain and say of the whiskey and make

0:16:31.800 --> 0:16:34.000
<v Speaker 2>like an old fashion oh, some simple syrup in there

0:16:34.040 --> 0:16:37.760
<v Speaker 2>and some model cherry, Oh it's.

0:16:37.680 --> 0:16:41.520
<v Speaker 1>Good, fantastic. Do you ever use coffee and recipes beyond

0:16:41.680 --> 0:16:42.800
<v Speaker 1>just drinking it? Oh?

0:16:42.840 --> 0:16:45.120
<v Speaker 2>Yeah, like in meat rubs and things like that, which

0:16:45.160 --> 0:16:46.880
<v Speaker 2>may not be everyone's taste, but I think it can

0:16:46.920 --> 0:16:48.880
<v Speaker 2>be really good when you're out doing barbecues to have

0:16:48.880 --> 0:16:51.360
<v Speaker 2>a little bit of espresso grounds in some of a

0:16:51.400 --> 0:16:55.480
<v Speaker 2>meat rub. And then my favorite food ever that's built

0:16:55.480 --> 0:16:59.200
<v Speaker 2>around coffee is Tyrmaso. I actually had the privilege of

0:16:59.240 --> 0:17:02.040
<v Speaker 2>going to the original restaurant that had Tier massouon Treviza,

0:17:02.080 --> 0:17:05.280
<v Speaker 2>Italy last year, and it was its awesome.

0:17:05.800 --> 0:17:07.840
<v Speaker 1>Well, let's talk a little bit about that. That's a

0:17:08.480 --> 0:17:11.440
<v Speaker 1>that's a classic Italian dessert, features layers of coffee soaked

0:17:11.560 --> 0:17:14.280
<v Speaker 1>lady fingers. Mass carpone.

0:17:14.480 --> 0:17:17.960
<v Speaker 2>Yeah, well, I can give my pronunciation.

0:17:17.359 --> 0:17:19.320
<v Speaker 1>But what is your pronunciation on that?

0:17:19.560 --> 0:17:21.879
<v Speaker 2>I just say marscapone, but that's most wrong.

0:17:22.240 --> 0:17:27.280
<v Speaker 1>Moscapone uh, not to be confused with alcopone cream cocoa powder.

0:17:27.320 --> 0:17:30.360
<v Speaker 1>The coffee brings a rich flavor that balances the sweetness

0:17:30.400 --> 0:17:33.000
<v Speaker 1>of the cream and the bitterness of cocoa. What about

0:17:33.119 --> 0:17:35.919
<v Speaker 1>espresso brownies? Have you ever made espresso brownies?

0:17:36.000 --> 0:17:36.359
<v Speaker 3>Lance?

0:17:37.080 --> 0:17:39.600
<v Speaker 2>I've personally not made them because I'm not a great well,

0:17:39.840 --> 0:17:42.080
<v Speaker 2>I just don't cook very often. But I have had

0:17:42.240 --> 0:17:46.800
<v Speaker 2>espresso brownies, and even better, I've had white chocolate. Espresso

0:17:47.000 --> 0:17:52.000
<v Speaker 2>scones ooh those lights out, lights out, all.

0:17:52.000 --> 0:17:56.480
<v Speaker 1>Right, Espresso brownies, it's an espresso powder or brewed coffee

0:17:56.520 --> 0:18:01.479
<v Speaker 1>is often added to brownie batter to intensify the chocolate flavor,

0:18:01.520 --> 0:18:05.479
<v Speaker 1>creating a deeper and rich dessert. How about a coffee

0:18:05.560 --> 0:18:08.200
<v Speaker 1>rub steak? What you talked about? Coffee grounds are used

0:18:08.240 --> 0:18:11.760
<v Speaker 1>as part of a dry rub for steak, often mixed

0:18:11.840 --> 0:18:16.000
<v Speaker 1>with spices like paprika, human brown sugar, and coffee. Oh man,

0:18:16.040 --> 0:18:18.800
<v Speaker 1>I'm getting hungry, Lance, It's almost lunchtime and I'm getting hungry.

0:18:18.800 --> 0:18:22.600
<v Speaker 1>The coffee enhances the savory flavors and creates a unique

0:18:22.600 --> 0:18:29.240
<v Speaker 1>crust when grilled or seared. Mocha ice cream combining coffee.

0:18:29.280 --> 0:18:30.800
<v Speaker 3>And chocko chocko.

0:18:32.040 --> 0:18:37.440
<v Speaker 1>Well, yes, Lance, I tell you. I tell you. If

0:18:37.440 --> 0:18:40.119
<v Speaker 1>you're ever back in the United States, you gotta let

0:18:40.200 --> 0:18:43.399
<v Speaker 1>us know because I want to. I want to have

0:18:43.440 --> 0:18:47.160
<v Speaker 1>dinner with you, and I want to go over some recipes,

0:18:47.280 --> 0:18:49.040
<v Speaker 1>and I want to hire you to do a coffee

0:18:49.040 --> 0:18:55.240
<v Speaker 1>party because yeah, it sound like you know what you're doing,

0:18:55.400 --> 0:18:58.080
<v Speaker 1>and you could make some fantastic drinks and we could

0:18:58.119 --> 0:19:02.880
<v Speaker 1>have a great time. I appreciate your time continued success

0:19:03.960 --> 0:19:07.840
<v Speaker 1>to you, Lance, and Portugal is lucky to have you.

0:19:07.880 --> 0:19:09.400
<v Speaker 1>Do they know you're even there? Yeah?

0:19:09.440 --> 0:19:12.920
<v Speaker 2>Absolutely, I'm very much present in the coffee community out

0:19:12.920 --> 0:19:15.760
<v Speaker 2>here in Portugal, so fantastic. Yeah, it's been great.

0:19:16.119 --> 0:19:20.640
<v Speaker 1>Give everybody my best over there. Beautiful country. I've been

0:19:20.640 --> 0:19:23.200
<v Speaker 1>to Farah in the summertime, very hot, one hundred and

0:19:23.200 --> 0:19:25.520
<v Speaker 1>twenty degrees.

0:19:25.960 --> 0:19:27.919
<v Speaker 2>I'm up north. It's not that hot up here.

0:19:28.040 --> 0:19:30.879
<v Speaker 1>Right right, right, all right, pleasure talking to you, Lance,

0:19:30.960 --> 0:19:34.560
<v Speaker 1>much appreciated, and good luck with everything, Okay, you all right?

0:19:34.600 --> 0:20:03.879
<v Speaker 3>Take care, Hey

0:20:03.880 --> 0:20:07.680
<v Speaker 1>Everybody, don't forget Follow us on Instagram at I Am

0:20:07.720 --> 0:20:12.640
<v Speaker 1>all In podcast and email us at Gilmore at iHeartRadio

0:20:12.960 --> 0:20:23.280
<v Speaker 1>dot com.