WHAT’S in Your CUP???? Coffee and Gardening – Let’s Chat

Silver Run Coffee Crafters https://www.silverruncoffee.com What’s in Your Cup?

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THANKS FOR WATCHING!

All right. So, wait. I guess I need to bring it where we can tell where we’re at, don’t I? Okay. All right. You going are you going to like make the chat bigger or what? No, not right now. I’m going to take and follow. I’m going to do that in a little bit. Oh, I I started to, but it’s more difficult for y’all to Okay. Hello everybody. We’re having a discussion. We’re having a a behind thescenes discussion on on the scene. No. Um, so tonight’s gonna be a little bit different. Danny and I are going to uh have company tonight and I’m gonna step out and watch the chat and feed on questions. And we wanted to talk just a minute. Um, this week was Danny’s birthday and our anniversary was the week before. I actually forgot it. Yeah, we did. Shame. And uh, no, my birthday. I never shave. Shame. And so I want to thank everybody that sent us messages, cards, uh, emails, chats, whatever. And we have something new on here tonight. If y’all have noticed, and I’m not sure who who’s the top one right now. Uh, let’s see. Milk and Honey is our number one top fan tonight. Right now, you see the purple and crown and the number one. That can change the more you comment. You could be our number one top fan. It shows number one, number two, and number three fans, but the number one is going to be purple and then the others are white. So, I’m not sure who two and three is right now. Uh, it’s right here. Let me check. I hit this button. Uh, Miss Missy Butterfly is number two and Nadia is number three right now. Um, so I can check and see. Y’all don’t get anything but some recognition during the live stream. It just shows it during Thank y’all for commenting. Thank you. And thank you for the birthday wishes and the anniversary wishes. And uh, so I’m going to let Danny handle the coffee talk and the garden talk because they’re going to talk coffee in the garden. I can drink coffee in the garden, right? Whatever. So, that’s what I was saying. And we are going to do some giveaways. So, just so you know, how many do y’all know? How many we’re doing? Five. Didn’t we say five? Sure. Okay. What is this right here? Just popped. Uh, an error. Please use a key frame frequency of 4 seconds or less. I know what that means, y’all. Never seen that before. Are we still going? I think it wants us to open a widget and I don’t know what a widget is and I’m not sure if I need to open it. Um I’ve never seen that on here before. Seen that. Are we still going? Make sure y’all comment. Um evidently everything’s fine. That arrow is across the middle of our screen. Usually it’s about a 15sec delay. You want me to look and see? Let’s see. I guess I think people are chatting too fast. That might be it. That’s probably people are chatting fast. Slow down the Thank you for chatting because somebody everybody wants to be number one. I mean that’s just Nobody ever remembers who’s number two. If you don’t believe me who was the runner up for vice president when Ronald Reagan was president, you know, I mean I mean you nobody remembers number two. Okay. So thank you guys. I’m going to step out and let Brad and Rebecca from Silver Run Coffee Crafters come in and we will be giving away some coffee off and on. We hadn’t thought this thing through too much, but when y’all feel happy and want to say, “Hey, look, I want to send this person some coffee.” I’ll write it down. All right, let me uh grab the coffee. Yeah, I’ll watch. Let’s get Let’s see what we got going on here. I get to be the monkey in the middle. There you go. We’ll get to walk in. Yeah. Good evening, y’all. Watching y’all’s cup this evening. That’s it. What have we got in our cup? We got some good stuff right here, y’all. We got some mellow brew. Mellow brew. Mhm. Decap. And it tastes especially good in Miss Wanda’s uh Ninja Brewer. I done sold y’all a Ninja Brewer hat. You have the first time I heard first something different here. It’s better than what we have now. Oh my goodness. So, yes. Yes. Well guys, this is Brad and Rebecca from Silver Run Coffee Crafters. Now, y’all have seen Rebecca before in videos. Uh, but this is the first time we have had them on the live stream with us. And tonight we’ll be we’re going to be talking about some different things about coffee. If y’all have some questions about coffee, uh, throw them up. There’s one that’s kind of running the chat in the background. Um, you know, one of this is aggravating the heck out of me. What? Um, what do you want to do? Hello, Miss Beverly. I need to say hello. Let’s see here. Mhm. What do you need to do? Amanda wants to know how the smoked coffee is going. We’re going to be smoking some coffee. I don’t like this delay. I You got the delay here. Where is my button? I don’t know where to do the They said they’re working on the smoke coffee. I heard that part. Yeah. Where where is the the icon to put up? Put up what? I don’t know what you’re asking. The where we’re live. Oh, you’re talking. I get what you’re saying. Zero dark 30. Good stuff. There we go. Good stuff. There you go. Now, now they can see themselves now. We’re not. There we go. Yeah, cuz that delay will mess with your brain while you’re while you’re actually doing this. That that 10sec delay. We’re talking about giving. So, what are we going to We going to give some away tonight. Did Did you decide what we’re going to do? What? Espresso. Somebody’s asking about espresso. So, talk about that. Got that. Well, we can just give a variety. Well, there you go. Our low octane is um our newest and it’s really good. We could give away some Roers’s choice, which is La Magnolia, I believe. Economy. Um but it’s it’s very good. Economy blend. Now, didn’t I send you uh didn’t you try the hack? Uh what was it? The low octane, right? What did you think about it? I tried it today. Uh I had tried it a week ago and I forgot, but it was good. I didn’t have a problem with it and I didn’t notice the kick with a lot of caffeine. So, got about half the caffeine cup. It was really good. Good. Good. Good. Great. For for for those of y’all who don’t know Brad and Rebecca, um let’s just go back basically to the beginning. Uh cuz I’m sure there’s lots of people in here who don’t know who y’all are. Now, let’s just talk about how did you get into this? Oh my goodness. Uh been a long time ago, probably over 20 years now. Um I’m going to be careful what I say. Um I had an opportunity to go to a larger coffee company. Um take a quick tour of it and seen some things I wasn’t impressed with and uh got to be careful what I say here. Yeah. uh and come home I guess scarred from what I saw and said you know I’m not drinking that no more after I seen that. So I started playing with coffees and and I grew up my grandfather an old World War II vet actually roasted his own coffee got it in burlap or juke bags and roasted it in the oven and in a skillet iron skillet out on porch and I remembered all that. So, I got to well trying to learn how. Of course, I’ve burnt no telling how many pounds before I finally even got it close to being drinkable. And from there, it progressed into what we have today. Uh, and it’s been a hobby. And my wife, I my son said, you know, you need to show the world what real coffee can taste like. I I agree with you. I mean, lots of people drink coffee, or let me put it this way, a lot of people drink what’s called coffee. Yes. You know, it’s not. We’ve been indoctrinated to think that blue can and red can probably supposed what it’s supposed to taste like. That’s not what we’re talking about. And and this stuff you uh I grew up going to cafes all the time, you know, cuz we worked I I worked off lots off and I was on the road lots of and you know, you stop by cafe, you just get coffee and you know, keep you awake while you’re driving whatever and driving 18 weathers, whatever, you know, and you kind of get a taste for just well, I call it road coffee, you know. That’s it. I know exactly what you’re talking about. You know what I’m talking about? It’s just called road coffee. But then once I mean how long we’ve been known y’all what six to eight months something like that. Six month eight probably about like that. I mean, somebody known you our whole life, you know, I mean, and and they just live right down the road from us, you know, and and when they introduced us to their coffee, y I was like I told Wanda, I had drank coffee for many years. And I told her, I says, “Oh my god, Wanda,” I said, “Either I’ve just been out away from coffee so long that this is just so new to me, or it’s just really that good.” And and come to find out, it’s just really that good. It actually has flavor. It actually has flavor. Flavor. What we need to understand is every bean from every part of the world has its own inherent flavor. None of them are the same. They all have different flavors. And as a roaster’s job, our job is to well pull that flavor out of each bean and you’re supposed to be able to taste it in the cup. And I think I think you you hit on something there. Most people think that we’re so used to blue and red. Exactly. and that we think all coffee is supposed to taste that way when technically it just depends on from a bean from Ethiopia or India or you know uh Myanmar Myanmar wherever you know all these different places uh every one of them because of the climate is different and the altitudes I’m sure alitude the altitude is a big part of it and and the way it’s this is Ethiopian Saddamo right here and it’s about 4200 ft above sea level and You can taste the flavor in it. And this is a decap actually. Wow. They want to know how old were you when you were first remember watching your grandfather. I was about 6 years old. Uh I remember I had a birthday when I was 6 years old and uh I remember my grandmother going out. You’re going to have to stop now. Come on in. We trying to sing happy birthday for Brad. And he was out stirring iron skillet with that’s first I remember the beans you know and he was grow I can’t quit now. I burn them. So hold on y’all hold. So, we had to wait on him to finish. Then I got everybody saying happy birthday to me. Oh my goodness. That’s that’s funny. Um, but I mean I I don’t think that people actually realize just what goes into coffee, you know? I mean, I I think they just think that you you you can just roast it. No, you can’t just roast it. I mean, I’ve been out to Brad’s facility out there, his and Rebecca’s facility, and what he’s doing is computerized. Yes. So that there I mean, you have it down to the minute you just Well, the main thing about coffee, every type of coffee has to be consistent. Yeah. When I or when you or anyone else orders a bag, they want to taste the same thing bag after bag after bag. Mhm. Now, that’s done well through a how can I say it? Our big drum roasters actually run off three different apps. Artisan, Cropster, and Roast World. There’s only three of them that really run everything. All your your your big drum roasters in the country, worldwide, actually runs off those three apps. And we use those apps and they help us. Now, we have to create the profile. What that means is we have to actually figure out how to roast it and then this app will take it and uh store it for us and we’re able to re-roast over and over and over after we create the profile. But until then we’re going to burn 50 or 75 lbs of beans up, turn them black, learning how to learning how to do it. So it’s it’s a long process really. So the computer does not actually control the roast, but it records the roast profile so that the next time you roast it, you can do it consistently. But it’s important for you also to maintain control because a different uh the climate outside could be different. Uh a new crop of beans, as we’re finding out, can be different. So So you still have to tweak it from roast to roast. There’s two kinds of roasters actually. There’s a manual and there’s automated. And I don’t want to do the automated. Mine is a manual. The bigger ones we’re getting will be manual. Uh I I want to have hands-on. And like she just said, we just got a bean in a 2025 bean, the new crop. And the moisture level in the bean was a lot more than the last year. So I had to tweak it. You got to be able to manually tweak things to keep them the same. Mhm. So I’m a manual guy. Some people like the automation and not me. Yeah. All right. Somebody was asking how long does it take to roast and you might tell them too about how many pounds you do at a time in the roast. Certain beans roast better at certain poundage. None of our roast go over 13 minutes 20 seconds. Uh and most of the beans we use actually if you go over 13 minutes 20 seconds you start cooking the flavor out. So I’ve got to get them to where they need to be under that 13 minutes. Now some or we got some 10 minutes we roast them off in 10 minutes. The higher a bean is grown higher elevation the harder the bean is the harder what SHB strictly hard beans require a longer roast uh they’re harder beans. Low altitude beans 10 minutes 9 minutes something like that. So each bean from every part of the world requires a different like we say a different loving it got to be done a different way. All right. Another one they’re asking do all the beans come from the same grower? No. Absolutely not. Absolutely not. Uh we get beans from Ethiopia or let’s do the continents. Well, Indonesia, South America, Central America, uh u Africa, Asia, Yemen. We get some out of Yemen from all. They do not come from the same. Can’t afford the ones from Hawaii. I can’t afford the Kobe. They’re dirt expensive. Plus, they’re American. That’s why. What about the funky espresso? Now, the funky espresso is a Ethiopian bean mixed with a Yemen bean. Uh Yemen beans are grown very high, too. When we get above 5800 ft above sea level, we start getting really wild flavors. any bean. So, that one is about 6,000 ft. Very arid over in Yemen and it really produces if y’all any of y’all have ever had the funky espresso, you know what I’m talking about. We That’s why we named that that funky taste, but it’s good. So, yes, I’m cracking up at the comments. I did see a comment since we’re drinking Mellow Brew. Uh Nan had asked uh about the chemicals used for decaffeinating coffee. Now that this particular coffee that we use, the Ethiopian sedamo is decaffeinated using a mountain water process which uh supposed to have no chemicals in it. Swiss water and mountain water that are both natural processes um use no chemicals, right? It’s not going to do the chemicals, y’all. That’s why I got away from red can, blue can, not into that. Now, is it I don’t know. I’m just asking a question myself. When you get to these, let’s just say name brands out there, do they just take any bean and use it for theirs, do you think, or do they uh do they just mix them all together and come up with something? I’ve got to be careful here. Yeah, I know. Get in a lot of trouble to sue for this. Um, they use, let me say this, they use a multitude of beans and they, how can I help you say this without incriminating this up? They’ll they’ll make all taste the same. Yes. With something besides roasting. That’s all. Okay. That’s kind of what I’m thinking. There’s there is some sort of process that goes on that all makes it just taste the same. Add to it. Yeah. I mean, that’s what I was thinking. Well, it’s kind of like kind of like the food in the grocery store. You know, you go to the food in the grocery store and and I don’t care you buy corn flakes. I don’t care what kind of corn is grown to make it. It it all tastes the same, you know, because of additives and ingredients that’s put into it. I want to say this, you’re big time. I mean, you’re worldwide coffee companies. You know who they are. Yes. Uh they make it all taste the same using their Now there are some coffee companies out there that are still I think using uh just beans. Yeah. I mean single single origin beans. Yeah. I’ve bought um I’ve bought organic Swiss water press coffee before. That’s that’s not a name brand and and and it’s been fine, you know. I mean it’s just it’s mom and pop type businesses that do it, you know. Mhm. One thing we quickly learned when we went into business, we had to check through with the FDA and all that, find out what we had to put on the bag. What do we have to do? You’re right. And guess what we found out? Nothing. One thing in the country is not regulated is coffee. You can roll it on the ground, put it in the bag if you want. Only thing we have to do is put 100% coffee or flavored coffee on the front of the bag and the roaster name on the back of the bag. They don’t care what you do with coffee. Yep. All right. French roast. What is your uh French roast called? Our closest thing to a French roast is going to basically be the zero dark 30 or the storm to brewing. Our darkest. Give me a thumbs up on that. I love zero dark 30. Mhm. Yes. Now remember a lot of coffees the darker you get them the more caffeine you cook out of them and the more flavor you cook out. Less caffeine. Actually, bean likes a certain area. Mhm. In other words, I can’t take a uh uh Dominican Republic beanuh and bring it to a dark roast. There would be no flavoring. None. None. Wow. Okay. So, certain beans from certain part of the world, a somatra bean, it requires you to be real dark. I mean, you got to roast that thing dark. You’re not really getting any flavor. Once you get past uh your your exothermic crack, then it starts getting some flavor. You have an endothermic and exothermic. First crack, second crack. Okay. I’ve had some people tell me that um they’re interested in a just a dark just really rich dark coffee and I think it’s just because they’ve been used to drinking what’s out there on the market now. Well, let me say this. Have you noticed people in the south really like dark dark? I’ll tell you why. Because our fathers grew up of Louisiana coffee the really hot chory in it. Yeah, my grand we’ve been indoctrinated and our taste buds have been acclimated to that. So, yeah, mine have changed since I I started with your coffee. I can’t stand the other. I know. Well, you wouldn’t believe people tell us that. You know, it’s you get used to it and you don’t need as much. It doesn’t take as much once you level out the um organic beans. Talk about the the ones that you use. Uh which blends use organic beans. You want to take that? I’m good. Um, our black gold uses totally organic and uh now I’m drawing a blank right now. Uh, I’m working on getting our uh our Ethiopian beans. People think it’s easy to just it’s hard to get them. So many people are after the organic beans. You It’s hard to get them right now. And we’ve been toying around with some Peruvian beans, which they are organic, although they’re not certified because they say their farms are not large enough to get certification, but they do follow organic practices. Um, and we’re toying around with those. We’ve sent several out for people to give us feedback on some really good coffees and a really good company that we’d really like to work with. Good company. Very good. So, okay, these are the four that I’m giving away. So, y’all can announce these four. Okay. Uh, these two will be their choice. That’s the espresso and that’s the decap. If you can read that. Okay. Oh, you can’t see it, can you? I know I can’t. So, I can put my glasses on. I reckon I can’t see it. Go ahead and read all these now. So, they can contact me by email. Okay. All right. Contact by email. If your name is called, send this one an email. Okay. Miss Lulu03, you get your choice of coffee, whatever kind you like and how you like it ground. So tell us how you brew your coffee and we will grind it specifically for that brew method. Uh Darren Bloomer. Yeah, I think that’s right. BL L U M E R. Same thing. Your choice and ground to order. All right. Our funky espresso. Nidia. Ny D I A. I’m sorry if I didn’t pronounce that right. Nadia. So Nadia Nadia. Okay. The funky espresso. and our decaf, which is what we’re drinking now. Good stuff, y’all. Ronald Batty. Brad. Ronald Batty. Decaf. All right. Congratulations. Advice on long-term storage of coffee. Long-term storage of coffee. Let’s talk about that. Somebody said to your cup, my cup. Yeah, that’d be Darlene, right? Um, a whole bean will last about 6 months just in a can, a sealed can or or something like that or a sealed bag. Um, now you can put them in the freezer and they’ll last a lot longer. Make sure make sure that you have them sealed good because what happens is they’ll take on the the flavors of everything. If you have something else open in the freezer, it may taste like green beans. You know what I’m saying? If you don’t have it sealed good, so make sure you seal it good. But here’s what most people don’t know. Uh when you open a bag of ground coffee, that bag that coffee is only good for about 9 to 14 days, it starts going flat. That’s any coffee out there. So you’ll notice any can you open and after, you know, a week, two weeks, it starts losing its flavor. All coffee, air kills coffee. Um our bags, I don’t have a bag here in front of me. We have a one-way valve on the back of it. So when you get coffee out and you zip the bag back up, you can squeeze all the air out that one way out. Your coffee will last a lot longer that way. So remember, ground coffee, 9 to 14 days, it’s going to start losing its flavor. Yep. A lot of people like to put it into a pretty canister on the counter top. Well, as Yep. As you use that coffee, you get more air in there. And so if you don’t use it within a week or so, you you lose a lot of flavor. There’s so the best thing to store it in is the bags that Can y’all see the oneway valve on the back? That’s the oneway valve right there. You squeeze that. All the air comes out. No air can go back. Good. Oh, yep. Also good for sniffing. Good for sniffing, too. So, yes. All right. How did y’all come up with your company name? Oh, goodness. How would you do that one? Um, actually, we we let our kids help us choose. We had we had several options, but I think you originally thought of this name. We kind of wanted we we thought we’d like something where, you know, our community is not even on the map, but we would like something that would help. Crazy, but yeah. Help us, you know, help people to know, well, where is Silver Road, Mississippi? What part of Mississippi is that? You know, so maybe one day we’ll we’ll help put it on the map. But we had a whole host of things and and we put it out there to a vote our four children and their spouses and um this is the one we came up with. Yes. Yes. It was very very close to bonafide coffee. I want to say this uh we have also opened or purchased a larger facility, a store and we originally purchased that in the Silver Run community part of the coffee, but we’re going to also open it up to a general store and a few more things too. Just trying to get our little community on the map. That’s what we’re trying to do, y’all. Yep. Yep. So, if y’all get down this way and visit, y’all stop by the store. Oh, that’s tell people stop by if you’re down that way. Yes, definitely. We’ll have coffee tasting going on. Somebody asked a question said, “Then should I vacuum seal my coffee?” If you’re going to put in a freezer, I always tell people to do that. Yes. It’ll keep all the other smells away, the taste. It’ll That way it’ll be good. Yes. Remember, a whole bean last you a long time in the freezer. Mhm. Yes. Yes. And you know what I want to point out, too? Most people don’t realize this. If you order any coffee from us or or you were one of the people tonight who got coffee, make sure you tell us how you brew it because your grind, the way we we grind it matters. U a for instance a percolator grind. If we do a drip grind for a percolator brewer, it won’t work. It’ll work, but you won’t it won’t be maximized. Each brew method requires a certain grind. Most people don’t realize that. I just saw a comment says, one person said, “I like a dark Colombian roast. Is there a such thing?” There is. There is two out there I know of. A dark Colombian. Uh those two beans are hard. I I’ve actually looked into getting them and I can’t get them. It’s hard to get. Most of your Colombians are a medium. Has has the tariffs played a Yes. Prices have went up big time. Uh we’ve managed, believe it or not, we’ve managed to keep our prices the same. We’ve not went over the tariffs, right? We’re getting to the point where we can buy larger quantities and that’s helping us uh lower our bean costs a little bit. Remember when we sat down and started this company, we said we’re not here really to to make a big organization out of it. We want to show the world what good coffee tastes like. That’s our whole purpose. Not to make a ton of money, but we want to show the world what coffee can taste good. They’re want to know, can you vacuum seal coffee in a canning jar? If you’ve got the thing to go on the top of it, I mean, I would think you could. People flour. Yeah, you can. You know, the cornmeal and all that in there. I mean, I would think they make those new little suction things that you vacuum. I’m sure you could. I vacuum seal stuff in jars. That way you guys can go buy up a bunch from them at one time and you can vacuum seal it all up, put it in the freezer, put in canning jars, and you know, you make them happy, you’re happy. I mean, it’s like a win-win for everybody. They also Airscape also makes nice little canisters that have a lid that has a valve in it. We use the bigger ones on our buckets, but they make small ones like for one pound or two lb of coffee. and uh you press them down and they have a one-way valve where the carbon dioxide can continue to escape, but it keeps oxygen from from getting in. And when we store, we’re planning to sell the air skate containers and people get them get them refilled. Yeah. the the five gallon buckets. We use these aircape lids. Uh if you wanted to do a longterm storage in your basement or somewhere like that, five gallon bean buy five good food grade five gallon bucket right with the air escape lids. One way valve just like the bag. Once you push that lid down there, no more air. Those whole beans will last you who knows how long. Yeah. Now, is it better to buy a bean that’s already roasted or to buy them green? Well, if you have a knowledge of roasting, buy green beans. They’ll last years, right? But now, without a little bit of knowledge, you might be tasting some really funky coffee. Another question is going to come up. I just going to ask it ahead of time. Oh, yeah. I’m not scared you people. I would love for people to learn how to roast. Audrey Audrey is asking here what is the best grind method and the be I don’t think there I think it depends on what coffee maker you’re using. Yes. Yes. Uh each each one requires a different grind. We we have commercial grinders and we’ve got each one of them each coffee laid out on a sheet of paper for what grind for what drip method or what percolator or pourover or frame. They all require different. The espresso grind is very fine. The uh cold brew and percolator is very coarse. Um drip coffee is pretty much in the middle. Yes. And pourover may be between a course and a medium. So there’s all different levels. And then a Turkish grind is even finer than espresso. It’s like powder. So what is the French press? What for? It’s more a French press is more coarse. More coarse. I I think that what you’re explaining right there is probably if if I had to just take a wild guess right now is probably the number one misconception. It is with coffee is that people can just people go to the store, they buy coffee, they like I like a I like a dark roast. I like a a medium grind. And they go home, they don’t even take one thought about the coffee maker they’re putting it in. And they just dump it in the thing and and they think, “Well, I don’t like that.” You know? Yes. Well, it’s funny you say that. Monday night, we had it was Ben Hill, I believe. Mandalusia, Louisiana. Was it Ben Hill? Sent us. Yes. And he said, “I just got a brand new percolator and I went and bought community, I think it was community dart roast and it tasted horrible.” And we had to explain to him that what he bought in the store was ground for a drip. Yeah. So, it’s a lot finer than what he should be using. And that’s why it tasted like tar, you know. Yeah. I I think that I mean if I had to guess, I’d say it’d be the number one misconception out there is and I think that’s probably why a lot of coffee companies has gone to the individual little pods and stuff like that for their particular coffee maker because if they don’t people make a mistake and and and put the wrong grind for their name and then they get a bad name for and and that’s just a good business tactic you know that’s why we if our website, we have a drop down box that asks you what you’re grinding it in and what you’re brewing it in, so we can grind it accordingly. Mhm. So, yes. Yes. Absolutely. And let me say this. If you grind your own coffee and you get some of ours whole bean, let us know and we’ll give you the grind number cuz we figured out most of the grinders, we’ll get you close on the grind if you grind your own coffee. Okay. They’re also asking, uh, could you recommend a good coffee maker? Yes. Let me let It is good. Um, whatever it is, I want to say this. All coffees, you got to get your water up above 194, 194°. Actually, need to be 195 and a half, 196 to get your maximum flavor. So, whatever coffee maker you have, check your water temperature. Get one of them little ther thermometers and check it. Got to be at least one, preferably 196. If not, you will not get a good tasting coffee. um your water’s not hot enough to really extract all the flavor that you and then the newer coffee makers have a technology called a pulse whereas they’ll put a little bit of water in there and say in a drip coffee maker and it will do what it’s called bloom. it will give off carbon dioxide and kind of if you look in there, it’s bubbling up and then it’ll it’ll pulse some more coffee in there and it’ll do it instead of having one stream of water, it’ll have more like a little shower head in there and um so just it gives those grounds more time to be in contact with the water. Exactly. And uh it it extracts more flavor. So So I would say I wouldn’t recommend any particular name brand. There’s probably several name brands, but get the water hot enough. And uh if it has this pulse brew feature or at least a uh uh multiple ho holes in the uh brew head, you know, I think those would be um the things to look for. Our drip our drip pod quizard and what’s our other one? Uh Hampton Hamilton Beach. Hamilton Beach. But now let me say this. My favorite is a uh percolator. Hers is a French press. Mhm. Um, and the reason for that, the French press, your ground stay in contact with your hot water a lot longer, extracting more flavor from it. And the French the I’m sorry, the percolator. My favorite. I don’t know. I just seem to I don’t know. I like the percolator. I do. Always have. Yeah. The best thing we ever had in the percolator though was the bacon smoked coffee. Yeah. Yes. It was so good. Wake up and smell bacon and coffee at the same time. How much more American can you get? You know what I’m saying? This is true. This is true. We are going to be smoking bacon though. What? In a couple of months. Couple months. We need to send y’all new beans. We’re going to be doing more. Try and sell a limited amount. Let me know. We’ll send y’all some beans. Can Can you over over perk your coffee? Absolutely. Um, here’s what we say. Pretty much got it down to an R. On your perk, second hack, perk, perk. Anything harder than that is what we call slam perk. And what happens is you just you beat all the flavor out. Don’t perk your coffee hard. And how many? No more than 4 and 1/2 to 5 minutes depending on your mine go like 10 15 minutes. No, way too long. You’re cooking on the plate right when you do that. So 4 and 1/2 maybe 5 minutes depending on the the amount of the cup per liter it is. But a minute I mean second half between perks. Anything harder than that is what we call slam perk. There goes your flavor. People are asking can’t you freeze dry coffee? We don’t but yes you can. Yeah, that have a freeze dryer. So, I can take and make a pot of coffee, pour it on my tray, freeze it, and freeze dry. Yeah. Have your instant coffee then and you just rehydrate it when you want coffee. Exactly. That’s right. Yeah. They’re wanting to know, can we do a show on proper grinding for those of those who grind them at home? Yeah. Yes. I we will y’all pick a time. We We’ll bring our grinders over. We’ll show y’all uh we’ll show you the different grinds and show you the the actual bean after it’s ground what it should look like. Mhm. I think I mean to me that was that was probably I’m sitting here watching that’s probably been my number the number one thing here too. Tell them about the store that you are going to be streaming from there. We’re going to do live streams. Yes, we’re putting us in this this this store. We’re going to be uh putting in a little small studio and we’re going to be doing a lot of this. We hope to have Danny and Wanda come over and maybe even do their show over there a time or two. But, uh, we’re going to show a lot of that. We’re going to show the the grinding. We’re going to show the brewing. We, uh, will do live roast on the big roasters. We have show you all that. We’ll show you the green beans, the juke bags that come in, all that kind of stuff. We’re going to have a lot a lot going on over there, y’all. T Bear says he’s impatient. He says, “I got to have my bun.” Yeah, the bun is good for that. It’s fast. It’s fast. It keeps the water hot. You just get up the next morning, throw this. Well, let’s talk about that bun. Let’s talk about this since y’all brought that up. First, we got a lot of complaints about the bun. People just weren’t getting flavor out of a bun that we were getting out of everything else. And what we learned was after contacting bun, doing some research. Bun drops water so fast that it doesn’t stay in contact with your grounds very long. Therefore, your flavor is not being extracted. Here’s what we found out. Put two coffee filters in there. If you have one of the It don’t have the flex. Is it the flex pro? I believe it was. Y’all notice pulp root. Yes. Some of the buns have a pulp root. That’ll help you. If you have the older one, the spray head. Listen, we found this out, too. Reach up in there, unscrew it. Look, it’s got six holes in it. On Amazon, you can order one with five holes. It will slow your water down. You won’t have to use two filters either. Mhm. Oh, okay. But if you don’t want to do that, just drop two filters in there. It’ll slow your water down. Keep your grounds in contact with your hot water longer, extract you more flavor. Yep. They’re asking, “Do you recommend a particular coffee for French press?” We have some we like better. Yes. Mhm. But now I’ll be honest with you, we’ve tried a lot of of ours in there and they’re all pretty good. We think some stand out a little better than others. So Yeah. But yeah, it just extracts so much more flavor. Yes, it does. I think it’s especially good with the uh medium roasts. It is. It really is. Uh we can actually pull more flavor notes uh out of the French press. I believe we can most others. Yeah. So, yes. Now, Stagel’s Steakhouse here in Wiggins. They serve our Delta Dawn and they exclusively use a French press for that. They actually bring the French press to your table. People People are loving that. And that’s a very dark roast. Very dark. Yeah. And it’s good. Full of flavor. Beverly must watch y’all cuz she says any more snakes in your new building. Yes, I got the small what you seen was a small one. We have a longer chicken snake in there. I keep it right now. So, we’re cleaning this old store out and I’ve got to find that thing. I think he might be under the big freezer, the big industrial freezer. But, oh my goodness. I seen that one go through. I said I got I got to remember that one. Y’all have to be there to understand this place been shut down what six, seven years. It’s been abandoned. So holes in the wall. Oh my goodness. I think a skunk is going under the slab in the bathroom. I went in there to clean some stuff out. My eyes are watering. Oh my goodness. Now we got we get out of the slab. So Oh my goodness. Uh do you have a projected date for the store? We’re shooting for no the 1st of November. Mhm. Okay. That’s what we’re shooting for. And Mhm. I know you’ve mentioned that you you’re wanting to do some live streams from the facility. You’re wanting to have uh your coffee there. Uh what about uh perhaps food for people, you know. Uh well, there’s going to be a lot going on there. We’re actually going to have once a month we’re going to try to have cupping classes and teach people how to actually take coffee and cup it and get the flavors. Now, we have the coffee, the specialy coffee association to put out a flavor wheel. If any of y’all have seen our show, you’ve seen me have that on the show. And we’re going to try to teach people how to cut coffee and take that flavor wheel and apply those flavors to that coffee. Determine, in other words, you’re determining what flavor you’re getting coffee. So, we’re going to be kind of like the deep south. Instead of being wine tasting, we’re going to be coffee. There we go. That’s right. So, we’re going to shuck it around in the glass tasting. aroma. Yeah. Doing the uh coffee flavored candies and baked goods and stuff. Yep. Have a variety of We’ve been doing all kind food items made with coffee. We’re also going to have like convenience store items. We’ll have drinks. We’ll have your your milk and we have dairy down the road. So, we’ll have some really good local milk. Yep. We’ll have gas. We’ll have butter. Yeah. We also going to have ice cream. We made ice cream with our coffee and it was phenomenal. Someone commented earlier that I saw that ice cream. Yeah, I saw that. It was good. I mean, we’re coffee people, so everything we do, we try to put a deli. Planning to have a deli. We make good sandwiches and then breakfast items. Yep. So, and that that that’s a big that’s a big one out in the country like that. I know when I was building houses out there in Silver Run, when it come lunchtime, we can just run down the road out there. There was used to be one right across from the lake right there. A guy would make his stuff right there, you know, and I’d go in there and he’d make our little something for us to eat, you know. Um somewhere in the future, it may be in 2026, we’re going to try to pound how many people you want to get some air small air roasters. I started learning a long time ago doing air roaster and air roaster does about half a pound and we’re going to try to get a few of those and once a month we may have uh let people sign up for it. Come out. We’re going to let you roast your own coffee. Oh, that would be great. Yeah. Teach you how to roast an air roaster. We’re not trying to corner the market. We’re trying to open the market up. Show people you can do your own coffee. You know, Ronald Batty’s asking, Wanda, did you get I got Miss L. I got Miss Nadia’s. I got Ronald’s. Okay. Yes, Ronald. She did get it. All right. So, we’ve got to pick somebody to uh give away some low octane and some Rusters Choice, too. I can’t even see. It’s so hard. I see the um I can’t even see. All right. The number three. Someone’s got a crown and number three. Culdeac grocery. Culdeac grocery garden. Yeah. Okay. All right. Culdeac grocery garden. We’ll send you some low octane. How about that? Try low octane related. All right. See you. Culdeac. Send Wanda your email. Say and I’ll know who it is. Yes. Okay. We had a lot of people ask for that. Uh they didn’t want all the caffeine, but they wanted some caffeine. They’re also asking, “Do you have a honey blend of coffee?” Not yet. We have a company who reached out to us, Seas and Bees. Is that Is that correct? Bees and Seas. Bees and Seas. And they’re wanting to infuse our coffee. She does infusions. Honey infusions. She has done a coffee infused honey. We’ve yet to try it. We haven’t tried it yet. Yeah. So, the possibilities are endless. Okay. So, Roers’s Choice. Explain to them what Roers’s Choice is. Um, we had a lot of people reach out to us and they wanted just to know if we could just come up with something a little cheaper than everything else, but still a grade one bean that was good. And you have to remember a lot of people are on social security and well like us to get in the mold, we out of money, so you know. So we did I I searched I searched I found several coffees that were still grade one that are really good coffees and we got them a little cheaper. So, we actually sell our our roaster choice. Uh $2 cheaper a bag and uh every month we change up. Last month was the Colombian La Magnolia. No, that not Colombian. Oh, I’m sorry. The I can’t remember which Colombian. El Patron. El Patron. That’s right. The Colombian. And it was fantastic. Well, we sold that all that. Now we’re doing the Puerto Rican [Music] La Magnolia. And it’s really good. Very Costa Rican. Costa Rican Costa Rican. That’s right. We have so many. I got some comments I can’t keep up with without my paper. All right. I saw somebody from Illinois comment Illinois fish fisher. I think I’m from Illinois. Illinois fish. I’m in Illinois. So, how about we give that Illinois person the roster’s choice. Okay. Illinois fish term. I married a Yankee. She’s from Illinois. And James Baker said, “Money? What is that?” I hear you. Uh, okay. Tony Miles is in here, too. So, Jennifer Josh, she loved our white chocolate. It was good. We’re going to have that in our store. Actually, Danny grabbed the cookies. We actually going to have that in our store. Look here. Miss Wanda made some. Miss Wanda took our stuff and made some of it. That’s it. That white chocolate. Oh, it’s so happy. It is so good. My goodness. If we could have figured out how to efficiently ship that, we would That was our problem. We couldn’t ship it. We sprayed it with milk. Uh, okay. you know in transit we fig now there is a way that you could do it but you got to add a lot of chemicals and we don’t do chemicals I don’t want to do that I’m sorry we just not going to do that if I got to add chemicals mention again of the organic coffees uh our black gold is our the organic both the beans that I use one’s a is a uh Ugandan bean and the other is a I got so many coffee somatan bean both of those are 100% organic Our Peruvian bean, we don’t have them on websites yet, but both of those are also organic also. And one bean that makes up one of our other blends is one maybe Delta Dawn is organic, but yes, the Delta only one of those. Yeah. Not the entire blend. So, yes, we’re trying to do more organic. I was hard to get that organic stuff right now. Laura Monto wants to know, “Have y’all acquired Havaya or and New Hampshire coffee yet?” And I think you already answered it earlier. You said no because Hawaiian coffee is too expensive. Actually, we have one, the holiday blend. It is a Kopi Capuna. It has some Hawaiian in it. Yes, it has some. It’s a blend. So, what she’s asking though is on our show, we’ve been saying there’s eight states where we haven’t sent coffee. Hawaii and New Hampshire. Oh, I didn’t read before. I don’t know if it was her or somebody else was I saw them commenting talking to somebody in Hawaii and the person in Hawaii says, “Well, we kind of like our local Hawaiian coffee.” And I’m like, “Well, I can’t blame him for that.” No, you can’t. I mean, you can’t blame them because that’s where they raise it. I mean, yeah. And it’s really good coffee. Yeah. I mean, that’s as fresh as you’re going to get right there. So, no, we have not sent to Hawaii or New Hampshire. Jackie Lane said, “Are you going to any am I reading that right? any of the holiday blends. Uh we have some. It’s called our celebration blend. It is the same as a holiday blend. We just renamed it for the summer months. You know, Fourth of July, stuff like that. So, we have it in stock right now, but it ain’t going to last long. If you want something, get it quick cuz people buying that stuff up is good. Uh Stormy says to steal an old idea, how about pet beans or cabbage patch beans? Oh, goodness. I love it. You could take them lay them up there and and have the tile each one of them and sell one bean at a time. No little bitty see-through thing. Greetings from Prague. Oh, wow. Wow. Wow. That’s it, Miss Liy. That’s it right there. She’ll run. You have any more that you’re How many are you doing? Uh, do you want to give any more away? Sure. Whatever that means. All right. What else do you want to give away? Um, let’s uh You want to give away a cold brew? Still cold during 100. Okay, we’ll do 100. We have a cobra we call 100° in the shade and degrees in the shade. Very popular down there. Uh and very easy to make. You don’t do it in a hot pot. You do it actually in a mason jar and put it in the refrigerator. Really good stuff. Do a pound of that way. Who’d like some cold brew? Some people would be like, “Ah, no. Don’t don’t do cold.” Yeah. Do any of y’all drink cold brew coffee? Who would like to? And not not brewed coffee that’s gotten cold, right? Cold brew coffee. If you don’t know how to make it, tell them how they make it. You do that. So, the if you don’t have a cold brew pot, the easiest thing to do is just take you a quart mason jar, put about a cup of coarse crowns in there, and then fill it the rest of the way up with room temperature or cold water, and then just shake it up or stir it, put the lid on, put it in the refrigerator for 16 to 24 hours. And then you strain it through a filter, like a paper filter or a stainless steel mesh filter. And um and what you end up with is a concentrate about 3/4 of a quart of a concentrate. And then you just mix it with water to whatever strength you like. And our our cold brew, I’m going to say, is phenomenal. It’s naturally sweet. Little uh hints of caramel or butterscotch in it. Even without any sweetener in it, is so good. Let me talk about that bean just for a minute. That’s a Honduran bean, and it has won several It has won several. Okay. Why don’t Why don’t you pick two? Because I was talking and not looking. So, I mean, you was just running through there like everybody like me. All right. You want to pick a couple for me, Miss W? How about two? Let’s pick two. Yeah. Pick the two of them. Wanda can back it up easier than I can. Yeah. We’ll let Miss Wanda pick them since we have to drink our cold brew. She’s like Jennifer Brown says, “I only drink cold brew.” Jennifer Brown down for one of Jennifer Brown. Send us your info and Abigail Q. And Abigail Q. How do you spell that? I think Atlanta Gonzalez. Our coffee does give off a good smell. The aroma is good while it’s brewing. How do you spell Q? Okay, got it, Abigail. Q. Okay. All right. Congratulations. And we will congratulations. We will grind that for cold brew. Let me ask you that question right there. Lance company, PA Native. It says he usually feels sick when he drinks coffee. Let me tell you why that is. Because it’s a high acidity coffee, you drink it. All of our coffees are low acidity. And what that means is uh a lot of people reached out to us and said, “Hey, guess I drank y’all coffee. It doesn’t hurt my stomach because it’s low acidity.” And let me offer something else that could be the culprit. Could be your water. Like our water has copper in it from our pipes. And if I drink that first thing in the morning, it makes me kind of sick on my stomach. And so, uh, if if I drink like turn on the tap, it’s been sitting there all night in the pipes and I get a cup, it’ll make me sick on my stomach. So, it could be the acidity in your coffee or it just could be the water. Illinois fisher said, “Thank you.” Absolutely. Welcome every good. I like the holiday blend, too. It really is good stuff. Yes. All righty. All right. We got so much. We’ve got like 9 minutes left, guys. We need to turn that and let y’all do y’all. I mean, we could be on the whole show. That’s fine. That’s what we wanted. I’m feeling bad. Oh, Lord. That’s what we wanted. Yeah. I love I’m sitting here watching because they always just get to see us, you know, and I and they need to know that there’s alternatives out there for good coffee, you know, and and you don’t just have to go to the grocery store. You can you can go to uh Silverron Coffee Crafters. You can order your coffee. They’ll ship it straight to your door. You don’t even have to go to the store to get real coffee. And we’ll help you we’ll help help you create a good cup. If you’ll tell us what you’re brewing it in, if you’re running into problems, we’ll help you figure out how to fix that so you’re gonna have a good cup. Now, what what better what better service could you get than I mean, you you can actually talk to someone to walk you through making your coffee the way that it should be made. Call you at 4:00 in the morning and asked you might be I’ll be I mean, seriously. I mean, we’ve had people facetime us and we walked them through the grinding and all that. I mean, they’re for new grinders. I mean, that’s what we’re calling people. We’re here to help y’all. We want you to have a good cup. And we do have flat rate shipping. So, if you live uh and right now just in the continental US, so we’ve not tried shipping overseas or to Canada or Mexico or anywhere. The other thing is y’all haven’t hit on the gardening part of it right quick before you get off with coffee. One person here has a has a uh comment says, “Why does my coffee taste like ashes?” Ashes. Now that’s a new one. I think if it tastes like ashes, maybe it’s been cooked a little too long. I mean, I need to wash the pot. Maybe I don’t know. Maybe you need to run some vinegar through the pot and clean it out and start over. I mean, I’m just That’s a good question. Or maybe the the beans are overcooked and cuz you know if they’re overcooked, you can mash them with your fingers and they turn to charcoal. They turn to charcoal. Can you tell us what kind of beans or what name brand you’re using? Or is it some some someone has roasted for you? Hopefully, it’s not ours. I hope not. Lord, I hope not. I mean, and another thing let’s just talk about right before we get off of here. If you get through with your coffee and your filters or whatever, uh they are good for other you don’t have to just store them in the garbage, the grounds. They can be used for worms. You can put them in if you if you raise earthworms, you can put them in with your worms. Uh it makes great nitrogen fixture for your soil. I mean, there’s a some plants don’t need coffee. But there not every plant needs coffee now. Okay, let me just say that. Tomatoes cuz that’s one. Yeah, don’t put it around your tomatoes. But say this ants don’t like coffee with Well, if you have okra, we learned this planting okra because they’re bad about climbing a stalk eating the blooms on your okra. You put coffee grounds around the bottom of your okra and they will not have ants on them. and do not like don’t like it. So good. We found something that ants don’t like. Yeah, we keep ours in a bucket on the back porch. Back porch and never have ants in it. But I have noticed that it does. We end up with larvae that I can feed the chickens. The flies must but it doesn’t attract a lot of flies. But that’s I mean it’s interesting all the things that you can use coffee grounds for. I mean there is a ton of things out there. I mean, we just hit on a few of them. Let’s talk about real quickly. We had a she just told me a question about mold on the beans. All of ours is mold free. They’re certified mold free. They have no mold on them. They’re climate control. Even when they come to us, we keep them climate controlled. Most of them are in eco bags that can be resealed after we open those big 50 lb or 100 lb bags. Uh we make sure there’s no mold on them. And I actually every roast I do I pour all them green beans in a big bucket of buckets and inspect them. And I can tell you there’s no not one bit of of mold on our beans. I every bucket I I inspect on. It’s very humid here. So we keep our building is climate control. Yes. Yes. All right. How long do you leave your coffee in a French press? I just saw that. Four minutes is our number. Oh, four minutes. I do five. She does five on. She likes her coffee a lot bolder than I like mine. She’s five on four. You said you get rid of something like that. I said you said the way to make your coffee is the way you like it. Yeah. True, true, true. No, we don’t promote that. Let me say this about our coffee, too. If most some of you have had it, you’ll notice that uh I’ve learned to take all the bitterness. None of our coffee is bitter in any way. You don’t need creamer and sugar in our coffee. You can drink it black. I’ve taken with the roast. I’ve taken all the bitterness out. Ours doesn’t have a harsh bitter taste like most coffee. All right. And that’s all done in a roast. Okay. Um our regular customers also get to help us test 100b. Sure. What you Chris? You can get 100 lb if you got the money, son. You can I mean, you can get anything you want. There’s there’s Jen right behind him. I see her as the bride of Christ. Yeah, she uses a lot of coffee. She uses We were talking to Chris about y’all’s coffee. And uh and and they they put like four scoops for like two cups, you know what I mean? Cuz they like it really dark, strong, but they like the mildness of it. Even though it’s really dark and strong and they’re going through a lot of coffee fast. Oh goodness. That’s why he’s saying 500 lb. [Music] Oh my goodness. Uh something else we encourage people to do, one of the best things about my morning, every morning, every time I brew coffee in the morning, we grind her coffee. I love the smell of fresh ground coffee. That’s part of my morning. I I don’t My morning is incomplete if I don’t get to grind and smell my coffee. Well, do you know I mean most your old home places? I have one actually. It’s not right here. It’s in my preer shack down there. Everybody had their own personal coffee grinder. Yes. They dump the beans in that morning and grind them cuz my grandfather every morning. Every morning. Yeah. Every morning. You didn’t just run in there and just open a can and pour the grounds out. You take a little pot. You took a little thing and you throw a few beans in there and you run it around and you make you make your coffee. I encourage everybody if grinders uh are not too expensive. Let me say this. Do not get a blade a blade grinder. Get a burr grinder. Yes. B blade grinders are very inconsistent. Uh you really can’t get a good grind out of a blade grinder. Splatters a bean. Get a burr grinder. 40 bucks, 50 bucks, you can get a decent. And the advantage of having your own grinder is then it opens up a whole world for you to get other types of coffee makers. Then you can try a French press, an arrow press, a pourover, a percolator, you know, buy beans in bulk, put them in your freezer, beans in bulk in your freezer, take out just what you need to grind. Buy the whole beans and then you can brew it different methods. Exactly. You know, and you’ll get different it’ll taste different. So she can grow chory. So which blend do you have that she could add some chory to? We haven’t experimented with that. I don’t know. I don’t know. I don’t know. We have just haven’t experimented with the chory. I tell you what, uh we’ll send you some coffee and we can we can do that later. You experiment with it. Yeah. If y’all don’t know what kind of coffees you really like or haven’t tried us, we have a 4 oz uh sample bag. Hey, that reminds me on our website, we have a coffee finder tool. Sure do. So, if if you’re not a current customer and you want to say, “Hey, I’m not sure what I would like.” We’ve got a tool right on our homepage where you can choose the kinds of flavors you’d like to have in your coffee and you know how you like it. Yeah. Anyway, try it out. Give it a try and see how see how close it gets. I I don’t I will answer this one for y’all. Mhm. Okay. It says, “Which coffee would be comparable to Community Darkness?” Let me just say this, T Bear. None. Okay. I’m going to answer that for none. Because you’re not drinking real coffee. I hate to say that. I’m not trying to be rude, but you’re not drinking real coffee. Dark 30 would be a good coffee. Zero dark 30 or the storm is brewing brewing. Yeah. Yeah. Closer ones to perhaps get you where you want to get started. Yeah, he is correct. You’re not drinking 100% coffee on those others. Be careful. Yeah, I said I I’ll do it. We’re I was in the plant. I personally saw things um wasn’t impressed. But yeah, it’s so people who like the community dark, it’s uh I know you see you’re right about that. Never again when I drink that. Yeah, that’s kind of like me when I went to I always wondered how sugar was made, you know, and I went to the sugar they made sugar down in Louisiana and there you go to the store and you buy you got Dominoes, you got Pig the Wiggly, you know, you got all these brands going through there. When they run them through down there, they just put another bag in the line. You know, it’s No difference. No difference. Amazing. But you pay a different price, believe me. Yeah. They did that with blue jeans, too. They made it at rudder racks. They made a whole bunch of blue jeans. And some of them went to JC Penney. Some went high dollar things. All the same blue jeans. Yeah. Just changed. We have reached our our time. Uh guys, uh so we’ve enjoyed having uh Brad and Rebecca here with us tonight. Thought we thought y’all would enjoy this uh because uh coffee is the universal drink that I think we can all say that uh we have common ground there. Yeah. Coffee association said 94% of Americans drink coffee. Yes. Yeah. It’s I call it the the social drink of the world because I mean I think everybody in the world drinks coffee. Uh I I guess I mean these countries where you’re getting it from I’m I’m assuming that they they do they they make it and sell it there. They just they do a lot of exporting. [Music] Um but um we we’ve really enjoyed having Brad and Rebecca on tonight and wish them the best with their store opening. Uh if you’re ever in this area down here, look up Silver Run on a map. It’s in Parkinson Community. Look up Perkins on Poplerville and tell the name our store and uh SOA and then go about in the middle. Yeah. What’s that? To tell them what name the name of the their store. Silver Run General Store. Yes. Yes. Pretty straightforward. And it will be on uh is it called Ridge Road? Ridge Road. 1055 Ridge Road. 1055 Ridge Road will be. And if look, there’s the address. You have no excuse if you’re in the area for not dropping by when they get open. Y’all drop by and say y’all was on this uh Mr. Danny and Miss W show. We’ll give you a any cup of coffee you want. Let’s try Matter of fact, let’s try them all. And we want to thank y’all for being so generous with sharing absolutely us and our coffee with with your audience here. They they’ve been very gracious and yeah, you know, the last couple months, we’ve gotten a lot of people that y’all have sent over there from y’all, and we appreciate that so much. Big part of the reason we’ve sent our coffee to 42 states now. Y’all help us. You really have. Well, it’s our desire to boost local stuff, you know? I mean, local companies because everything else become big box and what do you call it? What’s the word? I mean, I’m looking for everything’s like a microwave society out there. you know, everything’s instant, you know, and all this kind of stuff. And we just need to get back to the oldfashioned values of of learning how to do things ourselves instead of depending on someone else to do it for us. And guys, this is me, okay? This has nothing to do with him, okay? Is is just simple fact is being brainwashed. You know what I mean? Because we’re brainwashed with our food. Uh we think that when you go to the store and you buy a can of whole kernel corn, you think that’s what corn tastes like. That is not what corn tastes like. You know, you buy green beans in the store, that is not what green beans taste like. You buy green English peas or green peas in a store, that is not what they taste like. You know, you fresh carrot, you buy a carrot in a store, if it’s still a carrot, that is not what carrots taste like. You know, I’m I’m telling you guys, we’ve been brainwashed into believing stuff. And now that we have a peel put on everything and believe it or not, you can take a peel. I want to give you a little test. Take an apple that’s got a peel on it and take your knife and scrape that waxy stem off of it onto a little piece of something that’s not going to burn and take your cigarette lighter and flip it. It’ll sit there and burn. You start a fire with it. Wow. I mean, that’s that’s the coating that’s on your fruit and vegetables now. And we’re ingesting that. Yeah. We’re Yeah, we’re ingesting that into our bodies because we don’t look and see what companies puts a peel on stuff. It can even be put on organic now. Yeah. It can even be put on organic now. But now, Azure Standard does not allow it on their produce. Awesome. Awesome. That is the one in their writing. Yeah. One thing we would really love to see is Brad and Rebecca get Azure Standard started out at their store. We just talked about that. Me and her we looking into it. I think that the local community I think the locals would really get a would be blessed. We think so too. We do because where we live at guys and y’all may think I’m joking. Most y’all live where there’s stores. Okay. We don’t have stores. We and to buy something organic or uh better raise it or that hasn’t been chemically laden in any kind of way, you you have to raise it, you know, yourself. You’re not going to go to a place and buy it. Mhm. Trick trick. Okay. Get over here. Have a prayer. So, I was just going to get over close. I can sit back here. You want to come in here? I can see me. your spot. Let’s squeeze over here and sit my breath. Look back on. Is it You must have You must have turned I don’t know where to I can’t. Here it is right here. Hang on. Let me find it. I think I can find it right there. There we go. Okay. So, I can There’s one. There’s a cloud in the corner. There we go. Oh, okay guys. Um I know y’all didn’t get a chance to put up your prayer requests. Uh but you can still put them up if you want to. Um people can be reading We people can be reading them and guys it it’s not just us who needs to pray for everybody. I mean we need to the scripture teaches us pray one for another you know we need to we need to lift each other up. Uh because to be honest with you if fellow brothers and sisters in Christ don’t pray for one another. There’s not anybody else going to do it for you. That’s so true. So true. Yeah. If you’re waiting on the local Tom or Joe down the street to to pray for you you just you just wasting your time, you know. But uh but I do want to have a word of prayer before we get off here tonight. And once again, thank Brad and Rebecca for coming over and sharing their wisdom and their knowledge with us. That’s uh it’s been a blessing. And hopefully you guys tonight have learned a lot. And waiting for commercials to pop up and we’ll get ready to pray. Uh Father, we do come to you tonight. Uh we’re thankful uh for Brad and Rebecca coming tonight, being a part of the the program and the show and sharing their wisdom and their knowledge with us about coffee and about how to have how to have something that’s that’s really good for us and not chemically laden. And thank you for the chat tonight. Uh it’s been great and I pray that everyone has received a blessing from it. Tonight there’s going to be people who’s going to be asking prayer for different things in their life. Lord, there’s going to be some things that’s going to be physical, some things going to be spiritual, some things going to be emotional, some things will be financial. Uh, Father, you’re the great physician who can heal all things. You know what they’re going to ask before they even ask it. And the fact that they’re willing to put themselves out there and ask for for prayer means that they have a heart that believes, Father. So, I’m asking you tonight on on their behalf to answer their prayers, Father, in a way that would that would best suit their needs uh and would glorify the kingdom of heaven. And Father, if it’s something that doesn’t that you can answer for them, then give them the grace to be able to uh to to deal with the outcome. And we all know that there’s uh that there’s sicknesses and that you’re not going to die from, but then there’s some sicknesses that we are going to pass from. And whichever one it is, Father, that we have to deal with on our day-to-day life, then I pray you give us grace to deal with it and to go through it. Um most of all, I guess the thing we need tonight is to ask that you would forgive us where we failed you and the kingdom of heaven tonight. Father, we love you. Appreciate all you do for us. We ask this in Christ’s name. Amen. Amen. All right. You want to come sit here and let us I’m fine. Get out of your way. I’m fine. He just got to finish out whatever they They always want a tip from me. Always want some kind of a tip in it, guys. Oh my goodness. I got one. Drink good coffee. No, you took the word right out of my mouth. And I was just fishing to say the same exact thing. So Oh my god. Good food. Uh god white chocolate might have some chemicals in it. Yeah, maybe a few. And when it comes to a tip, I’m like I’m like bragging about their coffee. You know, I have to be very careful about what I say because I am privy to a lot of information and some of it’s well, let me just say, none of it is what you really want to hear. Uh, not usually. It’s not something that that you really want to hear. and and I have to in my mind I have to kind of reward it in a way that uh that makes it where you can stomach some things, you know, and you know there are some things that you all are fixing to become privy to that uh you’re probably not going to like. you know, well, a matter of fact, you’re not going to like it. And and I I can’t I can’t just go into detail because if I do that, y’all seen what happens. They pull this thing down that fast. Right in the middle of me talking, they’ll just pull it down. And be very vigilant about what you see because right now AI is able to to generate anything. They can take They can take what we’re doing sitting right here right now. That is so And AI can reward every bit of it. They can put make it look like our mouths are moving and they can make it look like we just said something we totally did not say. Yeah. And and make it where it looks like, whoa, what Danny and Wanda and Bradnom said it has got to be good, you know, when we had absolutely nothing to do with it, you know. Uh, you can go over to uh I fear this new AI. Yeah, the AI is already out of control. I’ll go ahead and tell you it’s already out of control. Uh, I will tell you this. Gosh, if I can figure out how to put this in layman’s terms where uh uh [Music] good Lord, how do how do I word this, guys? Y’all have to understand um there’s a there’s other frequencies that’s out there right now. You know, we’re we’re used to 5G now. Okay, let me just say this. 6G is already out. It’s been out for a while. And 6G works off of a frequency that has to do with mind control. And if if you’ve done specific things in your life, then 6G is going to pick up on what’s already been done to you and it can actually alter your thinking and that is very scary until your body is a your body is an antenna. Your body becomes an antenna. If you’ve done if you’ve done this particular thing if you’ve done this particular thing to your body then your body has already become a receptor for the frequencies that’s out there and at any moment they can shut your thinking down and make you think a particular way and that is um yeah Brad’s putting up the culprit right there you know I No, I’m not kidding. He’s not joking with you. And the thing about it is we’re only using 8% of 5G right now. The other 92% of it is going to be used for machine to machine for AI to to communicate with each other. because people don’t need that much. And when I when listen to what I’m fixing to tell you, 6G, you won’t need what Brad just picked up. Does Do y’all are y’all comprehending what I’m telling you? Think about what he’s saying. Think about You’re not going to need that anymore. All you got to do is think it. All you’ll have to do is think it because you have re if you’ve done certain things to your body, you have receptors in your body and 6G is picking that up as a frequency and it can transmit. And I know this sounds like it’s from something from outer space, but guys, it’s actually is picking it up. So, y’all read T Bear’s comment. It’s already uh it’s already being done. Okay. It’s already being done. I somebody’s got I know what I know what Noo noo is. I mean that’s boring for more. I mean I love that show. Robin Robin Williams born for more him and Mandy. Uh but guys, we’re I’m just I’m just touching the surface about what what what’s going on and you can’t get away from it. So don’t think somewhere and get away from it. Do y’all do y’all remember the old Star Trek movies when they speak it? What are we doing today? Look at this. Look at the detail right here. You can you can actually talk how far ahead of us her her watch right now is reading my blood pressure, my heart rate, mine Wanda’s heart rate and blood pressure and recording it while we were here on Star Trek. Remember spot you were talking to the And what are we doing today? I just watching 30 40 years ago. Yeah. How far ahead of it? Yeah. When when let me put it to you this way. When you see it, it’s already been done 20 years. Oh yeah. Okay. Think about that. When you see it, it’s already been done 20 years. Now that is they had cell phones. They had cell phones in the 30s and 40s. uh our special forces uses stuff that what we see now that they’re that we think they use is that’s that was done back in Vietnam era, you know. Yeah. I mean we’re way beyond that. The old saying we’re on a need to know basis. Yeah. Much. Yeah. And I if I was to tell you guys, let’s just say you see on the news that we have an inco an incoming asteroid that’s going to come between the moon and the earth and it’s the size of six school buses and if I was to tell you that’s not an asteroid and I was to tell you that we created that and we’re guiding How would that make you feel? You know, stop and think about that. How would that make you feel? And it’s being blamed on the fact that uh it’s incoming from outer space. It’s part of a a belt that’s coming through. What better way to hide something than to take a natural occurrence in outer space and create something that looks like that and put it in with it and let it travel with it. Because we have what is it called? The where you think you’re seeing stuff but you’re not. Oh, cloak. No, hallucinate. I mean what? Illusion. Illus uh holograms. Holograms. Holograms are big, man. Holograms are big. Be careful what you see. You are not seeing. You may think you’re seeing something, but you probably are not. As a matter of fact, we have learned the frequency of the eye. Now, we have our our soldiers, especially our elite forces, have clothes that have cloaking devices on them that changes the frequency of the eye. They can walk right in front of you and you won’t see them, you know? I mean, they this technology is there. Okay, before we get in trouble. Okay, I gotta stop. I got to stop. But anyway, that’s just some things for you guys to think about. Uh, I hope you guys enjoyed the coffee talk. I I do hope the coffee talk meant more than that. But, um, Katherine’s going, “God, we need you now. you. We need God all along, but we really need him. And people talk about the Mandela effect. Let me just say something. Uh the Mandela effect is actually not real. Okay, that is another misconception. And I know somebody’s going to say there’s no way possible because I have uh the reason they say that is you can take an old old Bible and look at the scripture in it and you can go back to the old Bible that’s been changed in it and it didn’t leave your house. You know, the wording has been changed in it. You know, that’s called the Mandela effect. Uh I I don’t necessarily believe and I I could prove that it’s not real, but uh I don’t have the time and neither of y’all neither. It’s getting late at night. A lot of y’all’s already on the East Coast. You’re at 10 10:19. You know, that time went by fast. It did. Really did. Wow. Yeah. I mean, we’re at 9:19. And of course, if you’re out in California, then eight You’re seven quick. Yeah. Anyway, uh we love you guys. We appreciate you and uh hope that you have a blessed night. Thank you for your questions. We enjoyed it. and going to be asked.