Joe Rogan Experience #467 — Peter Giuliano Transcript

Transcript

0:00 Joe Rogan Podcast, check it out! but I know nothing about it and I'm not gonna do all that research it's just not gonna know, everybody wants to know that. So now most coffee people, when they're asked that question, lie a little bit. You're not allowed to do that. What is the name of this particular blend that you made? And that's why it's so famous.

2:18 So this was roasted by a company in San Francisco There's like, if you're in Yergeshev and you look at signs, they're all spelled a different way. about how you should spell Yirgacheffe Yeah, exactly. Yeah, that is a weird thing. it's gotta be one or the other you know Brito because it's a little too wild being a coffee person. Right. And then they start to get kind of snobby about stuff.

5:36 So do you really appreciate when someone's a connoisseur, like the difference between a guy who's like, I just want a cup of coffee and a guy who's like, what's your blends today? All you want is a cup of coffee and people to be nice to you for the first couple of hours of your day usually. If the coffee going in is good, but what is the... are aluminum. So is that stuff okay for the flavor when you're heating that up? Yeah. If you're made out of aluminum, others that are made out of plastic, yeah. Yeah, I think the ones I have are aluminum.

7:22 So it's not an issue with flavor. And then by the time you pour it in the French press, it's cooled off. You're like, 195 to 205 degrees. And so this is the French press button. We should find out. No, Black & Decker, So the water is hot, you know, some amount of hot. to get it into your cup. And that's what brewing is all about. Now, if you don't do that well

10:55 Either the water being too hot or you brewing it for too long. And that bitterness is from the heat itself? There's, like, this— So I'm going to get technical on you again. the coffee is actually extractable, you could get 30% of the material out of the coffee if you wanted, if you totally squeezed the sponge dry, but 18 to 22% is where it tastes good.

13:21 Jamie nor I know what the fuck we're doing. Like this is the Ethiopian coffee. Wow. So every, Clean, clean floral coffee. Yeah. It doesn't smell like coffee. There's a pour-over coffee, a drip coffee that uses a paper filter. Coffee people love them. Because the clover, that crazy computerized coffee machine, that cooked it very quickly, Surface area, right?

16:26 I'm just an educator. And I was like, oh, this might be the fucking coolest thing ever, like for a real coffee Oh, yeah. office so we could try it. And it was made really fancy. Coffee machine's going to take over. And at the end, one machine to another. Whoa, that's creepy. They're going to take over. Yeah. Coffee machine's going to take over. It's so weird looking.

18:12 And so the reason that that can happen so quickly is because you can use fine coffee. And by the way, the AeroPress is essentially a home $50 version of that. 11 grand is what it is? and design it. all this crazy shit. You're gonna Yeah, that's it. You know? I apologize. This is the right stuff? Is that what's going on here? A couple of weeks ago here in Los Angeles, there was a battle between a guy called Nick Cho.

22:02 And so the result was that the steampunk machine won by a hair. And if you can replicate something very precisely again and again and again, the coffee is going pouring, you know, I use basically very cheap $30 pour over thing. and then when you pour it into a mug, you get kind of like a little foam on it. So you know what you like. A little bit, yeah.

24:02 and aftertaste. If it's bad, if it's a bad flavor and you feel like you need a mint, then that's like a bad aftertaste. just to remove aftertaste so you could move on to the next flavor. It would. You could do pallet cleansers. Yeah. Everybody's always apologizing to me. Can I get it from here? It's like palm oils and mostly coconut oils. that you're fucking hopped up on coffee all day

27:06 oh, you were talking about and we don't know But around that is like a fruit layer, like a sweet fruit layer. And it was like fat from the animal fat to give you energy need to try. Well, when you said coffee and butter, that's what I thought of is that kind of thing, these coffee balls with butter. What I like about mixing it with the butter and the MCT oil is that it gives you a long-lasting effect of the caffeine.

29:57 It's interesting. I mean, I guess I don't really. My favorite coffee lately is this stuff called Rusty's Hawaiian. And I don't know what it is, but I had first tried Hawaiian. Yeah. This is what we have here, It says, Yeah. This is cool. And coffee evolved in the same place, And they were the first ones that actually exported it out of the area. It's called Al Mucca.

33:13 So it had a natural chocolatey taste to it. He was a boxer from Yemen. But it's just politically a little dangerous, volatile spot. Other people said, wait a second, we want in on this coffee deal because you're making money selling coffee. And they saw coffee as a potential cash crop. They planted all these farms. The port of Mocha in Yemen and the island of Java in the Dutch East Indies.

35:33 Yeah. One coffee tree. They wanted to plant some stuff in the West Indies, in the Caribbean. Oh, my God. in the first place. And that's a problem for us because if there's a disease that that one genetic variety of coffee is susceptible to, it can wipe out the whole coffee deal. Right. I mean, that's true. And how many different varieties are there?

39:15 Wow. right it's the origin center of origin right if you want to get into taekwondo you go to korea to be sweeter. They taste sort of like honey to me. Really? So, yeah, they have a honey-like characteristic. No particular name is necessary? where they wash the coffee itself. Yeah. and spoil and taste yucky. and they set it on the ground or on a mat to dry.

42:38 So in Costa Rica, they invented a different thing. And that's exactly what happens to coffee. It just rinses right off. Right. Absolutely. I mean, unlike most fruits, most fruits aren't cultivated for their seeds. jasmine. The problem is that if they, coffee doesn't really grow around here. treating it like tea. Really? Get on the ball. Yeah, I certainly will.

46:32 But – or eight feet tall. Yeah, absolutely. So the species that we've been talking about from Ethiopia and all that stuff In my experience, it tastes sort of like burnt popcorn. Star Diner in White Plains, New York. So that's the Robusta in it. So some people, I've seen people talk about high caffeine coffee, and they're just using Robusta in it to sort of amp up the caffeine level.

48:59 Without it, let's be honest, this is a drug. a fucking heart attack yeah fall out of the sky it's toxic to to insects at a micro level so and attack. Yeah. From the from the from the theobromine. And it's like caffeine. And, you know, people say It gives you a very similar. Yeah. And they've got a similar problem that coffee does. The other problem is climate change.

52:31 Well, it can. Yeah. Yep. I will. He grows all these insane fruits. He's a guy from here. he was telling me recently, he's, he's got that growing there, of these plants. You need to get yourself a spot in Santa Barbara, a small patch of land in Santa Barbara, and let the party begin. are they doing it just for a profit? So going back to the history, so the Dutch, you know, they planted their thing in Java,

56:35 happened, democracies started to spread around the world. But still, many of these countries whether it's the United States or Nicaragua or anywhere, to make a small farm profitable. he loves coffee too, but I think really he loved the fact that it was a challenge to, he likes these in Guatemala, What is your process? Okay, so where would they need you?

59:28 I've done a lot of work in Peru and Bolivia. restaurant or whatever. Ah, so they don't drink it just because it's not worth it. It's weird. So they have more than one variety from Brazil? affiliated with called the Coffee Quality Institute, had this program called Coffee Look for things like sweetness and flavor and aroma and stuff like that. Well, the biggest thing is the climate.

1:02:47 So in general, the higher the altitude the farm is, the better the coffee. in between yeah exactly so so the deal is um the coffee now a shaded coffee so coffee evolved All the time, you know, it's like the better you make it taste, the less there is of it kind of thing. Some of them taste really good. and you may have heard about it in the news. But it's like that in that these crops can be susceptible, particularly if there's a narrow genetic, like we were talking about.

1:05:53 So if you're a real coffee dork, you're going all due respect. Columbia is some of the most incredible coffees. Is it the volcanic ground? Yeah. that's the biggest challenge in, um, Mountain Thunder from the Big Island. Damn, this stuff has four stars. This is what we do. Okay. And there was a farmer I worked with in El Salvador who, like, got super focused on how ripe she was going to pick her coffee.

1:09:17 And she dialed in. Like, you know, I want to like start trying all these different flavors now. you know coffee shop all the time we don't even have to I was running a coffee shop. they taught the world to drink coffee in many ways and buying a coffee in the middle of the day. And that's right. And so, I don't want to accuse anybody of anything, but

1:12:27 Right. They're bringing coffee to the people. where they're, Well, they have the Clovers now. They've got limited small lot stuff that they do. if your freezer stinks We don't ever put anything and if you take a coffee mug that's in the freezer out and you put it on your thing, it gets all wet on the outside. Ah, okay. I always say like you buy bread.

1:14:39 Okay. or should you brew it, and does it matter how it's stored then? That's crazy. But like this one, it says And this is from Wrecking Ball? roaster. She's been roasting coffee for a long time. Yeah, they're cool. A good coffee company will do that. That's cool. That made a difference. Yeah, you should get a little bit of a whiff of that... Whoa, that's amazing.

1:17:23 How dare they? Oh, so they just used it as coffee potpourri? So people, human beings, like the smell of brown things. Yes. All these things. Like try eating a piece of raw steak. Yeah. It really doesn't have the best flavor to it, when I started watching Anthony Bourdain's No Reservation show. And then I started considering it in a different light.

1:19:44 The art in the creative, literally creative, because you're creating. It's a good thing to call bullshit because there's a lot of bullshit out there. wouldn't think about it that much either. is like, how can we make the flavor just kind of stop people in their tracks? you feel like you're doing something positive for the world. I don't want to make sushi.

1:22:10 if I could call and practices sword fighting in overhauls, gives zero fucks. Well, if you do that, if you go to Japan to eat some- That's awesome. so in many ways, Was that what they were calling each other? I was in Japan that would blow your mind. coffee equipment. I'm saying, what is going on? And also in this place, this guy has stereo Why so long? Well, he's just like practice he's getting it right you know he's he's

1:25:27 And if it's not right, he doesn't open. He is a coffee badass. Did you go there? I've never seen that before. Where'd you find that, man? Are there spots like that in Los Angeles? There you go. Yeah. There's a queue that'soscenti. Cognoscenti, yeah. Yeah, Cognoscenti, which means those in the know. There you go. Joe Gold, I know that name. Yeah. So they have to cut the wood down.

1:27:53 There's a joint in most cues. and then ebony is denser still. The balance of the cue is very important, They're making a functional piece of art. And some people prefer leather around the handle. and glue and like Yeah. and then sends it to you, But if you could buy a couch that some guy actually carved the wood and, you know, and And this is in Culver City, is that what you said?

1:31:11 and they're the G&B do you know we have champions yeah well like you know they have contests They would die. taster's thing where they're and you weren't able to identify it as Yirgachev, that would be a major... one? The differences between what coffees? Very similar, right. So those coffees taste very similar. okay, just as Yergeshef is special in, in, uh, in Ethiopia, a place called Nyeri, N-Y-E-R-I

1:33:53 That's a great question. You should get into the coffee business. You're asking the right And the coffee You know, in Yirgacheffe, they grow three different varieties there. Is it called Peaberry? Yeah, like BBs. Yeah. Now, what can be done about the soil itself? Uh-huh. It depends on the soil because I know people are really into chicken shit. Yeah chicken shit's great because we have chickens

1:37:50 Whoa. In a year? This straight Hawaiian coffee is probably. But anyway, it's a lot of money. When they first started realizing it. They make their own with compost. So if the plant's healthy, it's going to make good coffee. I mean, I would say most good farmers or many good farmers use a little bit of synthetic fertilizer and a little bit of compost as well.

1:40:32 real epidemic we have with minerally deficient diets. Now, I don't know how much of what he said Now, is there areas like that where they grow coffee? Yes. It's like, what is the magic sort of mixture of the right variety, the right climate, the right kind of soil composition, the right kind of husbandry. Like, I mean, that coffee that we just drank, it definitely smells like lemons, right?

1:42:35 Why is that? It's going from maybe – it was maybe 18% when I plunged it in terms of percentage of extraction. And he did it with wine. He gave me a glass of this white wine from New Zealand. And I did. once you get used to something, you can't smell it anymore. Yes. And so the same thing happens with coffee. If you're drinking coffee and there's an overwhelming element, then your olfactory will screen it out and then you start tasting different things.

1:44:52 When I smell a good red wine, Nothing is right because you're only and then it coats your throat and the aromatics kind of go backwards up through your nose That's a great question. What's today's date? I don't even know what day it is. Have like really delicious wines How dare you, LA? That did an amazing job. I mean, he is amazing, this dude. How about that?

1:47:40 Well, I mean, it's the thing. You see, when you work in coffee, you go to cocktail parties or And they noticed that it was able to take the caffeine out. and that there might be a little bit left to that when you have decaf. So it's just an urban legend sort of thing? And so people that are allergic sensitive to it shouldn't drink decaffeinated coffee.

1:49:46 So that's the trace. So it's got a little bit, a little bit, but it's not caffeine free. It's Right. That shit ain't tall. Yeah, that's true, if they're super sensitive to it. So now the flavors, it goes through, but it's still delicious coffee. into their regular coffee, you know, if you engage with them and they're proud of their decaf, then chances are that they are putting a lot of care into it.

1:52:08 And so – but I mean the problem with decaf, I think, is that consumers who drink decaffeinated coffee, they don't necessarily expect to pay more. of one plant yeah that's unbelievable man yeah no it's crazy and you know you can get that for Good luck. Uh-huh. So let me ask you this. Taste it. And did they tell you it was really good coffee? If it's financially feasible.

1:54:49 It's good. and they'd save it for a special occasion You don't have to. Is there anything else we can cover? Oh, I've had that. It's interesting. it imparts a very mellow taste to the coffee. No, I never heard of it. stuff. Where's Caveman Coffee, by the way? Yeah. Okay, there can be some pretty rotten of this stuff. It was blackfished. Blackfish is that

1:57:49 Yeah. Oh, I'd imagine. or some of these other ones that you've mentioned, And not only in the country, but in one, there you go, you're fast on that. Right, right. Yeah, it's beautiful. Jay Reski in Santa Barbara, California. guy. The fruit is guy. I've been on a journey to kind of understand and learn the process of this over the last few months. It's a serious business.

2:01:41 And when they do this coffee ceremony, stuff like that. had an effect on That coffee consumption is a part of the American somebody at a coffee shop, you're going to talk and then the flavor is enriching. And as you said, planned revolutions. the coffee goes is like that it's just Whoa. which means taking coffee out of Ethiopia, planting it elsewhere,

2:05:53 I learned more about coffee today Specialty Coffee okay That's a lot of work Okay, peace. Fuckers. You're awesome. Delicious shit. I lost my place. Naturebox. Fuckers. Yeah, here we go. Try Naturebox and get 50% off your first box. No artificial sweeteners, no artificial flavors, no artificial colors, no partially hydrogenated oils. said they would use it again.

2:08:46 Dr. Christopher Ryan and Duncan Trussell return, and we're doing our threesome thing that we