00:00
Welcome to Kevin's English from podcast.
We were about to do the podcast, but yeah, didn't catch the timing.
You noticed as I noticed over the camera there.
Yeah.
I was about plus and podcast and now and Mr.
Time.
It's not the plus.
Yeah.
Not the plus.
Podcast.
Yes.
So you found, you told me on the last episode, you found your,
your roastery, finally, rosary or no cafe.
Um, rostered a roaster.
Okay.
And cafe.
They both got, got it.
Got it.
The same.
Yeah.
Okay.
Tell me about that.
I mean, I can't name that.
I can name it though.
Cause cause I go there.
Okay.
Got it.
Got it.
You, cause it's your time.
Yeah.
Your coffee.
Yeah.
I don't want, I want to keep it secret cause it's yeah.
Tell me about it.
What is it like without, you know, giving much too much too much
information to the point where like people will know.
Yeah.
Yeah.
Yeah.
Um, so, um, it's a light roast beans place.
First of all, it's a bit lighter side.
Okay.
So because it's a rosary, don't they have all variations?
So their specialty is light roasting.
Yeah.
I see.
So they only do light roasting.
Yes.
Yes.
Yes.
And, um, so as you may know, those light roasted beans are a bit
soury, right?
Yes.
And I actually didn't like that sour taste that much.
And what I like was like a sweet taste, just like a brown sugar, like, um,
chocolate or like, you know, those sweet taste is my taste.
Okay.
So I was, you know, I've been trying to finding, you know,
the beans for a long time.
Okay.
And so in that rosary, it's light, but not sour.
It's their professional.
I see.
Like that's their taste.
So it's light so that you can take, you can feel the beans taste, which is
that brown sugar, like honey, or sometimes like papaya or like mangoes, you know, but
yeah, and, um, but at the same time it's not sour.
Okay.
So perfect.
Is this, are we talking about this one specific, um, one specific brand of
beans or are you talking about the whole rosary?
Whole rosary.
So all their beans have that characteristic.
Yeah.
But the, the, the, the, the beans that they serve, they're different in their own
ways, but they all share that characteristic and it's all good.
03:01
Yeah.
No mango and papaya.
Sorry.
There's no beans.
There's no mango and papaya.
Okay.
No, but anyways, um, uh, yeah, I met first one bean and that was so good.
So I, I, you know, buy that beans and try to, I want to, you know, try different
tastes.
So some just that one, that one, that one, and they're all good.
Oh, they're all good.
They're all good.
You know, different tastes, of course, a bit more lighter even a bit darker.
Okay.
Or have bright taste or like chocolate taste, nutty taste, but also the, you know,
the same feature.
I see.
Light yet not that sour.
So are the beans all from a different, um, country?
Yeah.
Yeah.
Like Columbia, Brazil.
Yeah.
Kenya, many places.
So,
do they, did you communicate with them on how they do that roasting of like, yeah.
Light roasted, but not sour.
Yeah.
I don't know how they, you know, do it, but they, they told me that, you know, I, I
explained my, uh, Kono me.
Okay.
How do you say Kono me?
Preference.
Oh yeah.
Yeah.
Yes.
Yes.
Preference.
And I like, you know, the brown sugar taste, this taste, but not too sorry.
Okay.
And then he, um, you know, that guy explained to me, Oh, that's a professional.
That's a profession.
And so, yeah, but you're deep into this world.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
And, um, they explained to me, explained to me, we're doing roast light roast, but
try to reduce the sourness in some how some special, some special way.
I don't know how I'm not professional roasting.
So, okay.
Yeah.
That's good.
How big is the store?
Is it like a, it's not that good.
Uh, that big, um, it's quite small, fairly small.
And I, hmm.
They have just, um, places and some chairs and just a roaster machine there.
Okay.
Yeah.
It's a fairly small, and I think it's not that famous, I think.
Okay.
So it's not like a chain.
No, it's just like a one.
Yeah.
Yeah.
Yeah.
One or two guys just.
I see.
Yeah.
I see.
Yeah.
Yeah.
Hmm.
Yeah.
I'll let you know.
I'll let you know.
Okay.
Yeah.
Is it near where you are or just?
Nah, not that near.
Look far?
Yeah.
I see.
But they have a net hanbai, so.
Oh, okay.
Yeah.
Yeah.
Okay.
So do you have, um, so do you have an espresso machine, right?
I have an espresso machine.
Yes, I do.
So, so do you buy beans or?
06:02
I know I buy cafe pot.
Ah.
Do you know what those are?
Like a like.
Yeah, it's an already grinded.
So what?
Aks.
Okay.
So I don't have a grinder.
Okay.
What about you buy grinded beans?
If I buy grinded beans.
If it's finely grinded, like espresso, finely grinded, then I can use that.
Or if it's not, then I can use a paper filter.
Oh, you have paper filter?
Yeah.
Like a hundred.
A hundred paper filter.
Yes, I do.
Oh, yeah.
Okay.
So if I grind all the beans and give it to you, you can, you can make it.
Yeah.
Yeah.
I can make it.
Yeah.
Great.
Oh yeah.
Yeah.
Yeah.
Try some?
Yeah, of course.
Oh yeah.
Of course.
Yeah.
Cause that's something I want to, it's really delicious.
So I want to share that taste.
Oh, okay.
Right?
Yeah.
I'm excited.
I'll be, I'll be, I'll be looking up.
Yeah.
Yeah.
Yeah.
And then maybe in the next year.
Okay.
Yeah.
But yeah.
You know, I always make, you know, the coffee and alone in my house and drink it.
Umai!
This is literally, I can't.
That good.
Yeah.
Always.
That good.
Ah.
Wow.
Yeah.
Always alone in my room.
I mean, that's a, that's quite a surprise that, you know, you find something that moving.
You know?
Yeah.
Oh, yeah.
All right.
Okay.
Okay.
Let's see how I like it.
Yeah.
Let's see how I like it.
Yeah.
Mine could be different, right?
Right.
So.
Your preference could be different.
So.
It could be different.
But I don't know.
I don't know.
Bring that to the studio and.
That's a good idea.
Yeah.
Yeah.
I make it in the morning and yeah.
Yeah.
Yeah.
Because I've never actually had a, a, a coffee that I, that I drink and then was like,
umai.
Yeah.
Yeah.
Never had that.
Yeah.
Never had it.
So.
Okay.
Yeah.
Uh, I mean, this could be the first time that I get to experience that.
Or.
Yeah.
Possibly.
Yeah.
Could be the one.
Yeah.
Yeah.
But, uh, yeah.
All right.
Try that.
Let's do that.
Yeah.
Yeah.
Right.
Uh, dude, need me to bring something like.
No, no, no, no.
You got everything you need.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Got it.
Yeah.
Right.
Yeah.
Oh, sorry for that.
Anything that, um, goes good with it?
Like, I mean, no, that's, I mean, I enjoy coffee itself, so you don't need anything else.
You don't need chocolate.
Nah, nah, nah, nah, nah.
No biscuits.
Nah.
No.
Nah.
09:00
Oh, you can have it, of course.
Okay.
You can have it.
But you prefer the coffee solo.
Yeah.
Just that only.
It's, you know, yeah, that's a performer.
I see.
He can perform on solo on stage.
Yeah.
He's, okay.
He's talented enough.
Yeah.
You don't need any dancers.
He can take care of the stage.
Yeah.
Yeah.
I see.
He can do it.
Okay.
All right.
Okay.
I'm excited for that.
Very excited for that.
Yeah.
Right.
I think, um, I remember you said, remember we had a expensive cheese.
Yes.
On YouTube videos, right?
And I remember you said, oh, this is like, you don't need to put like tomatoes or
like ketchup on it.
It's just good with just one cheese, right?
I think that kind of same vibe.
I, I, I, I, I hope so.
I see.
Yeah.
Okay.
I hope so.
A talented coffee.
Yeah.
We'll see.
Hope so.
We'll see.
Hope so.
Yeah.
Thanks for listening guys.
Thank you.
Bye.
Bye.
