Coffee& Ep. 5 (Transcript)

Q Taylor: Hello Nashville. Welcome to our fifth podcast, Coffee&, powered by Acme Radio Live. My name is Q Taylor. Got My people in the building. Mr. Jimmie, what's up?

Jimmie: Good morning.

Q Taylor: My brother, Nate.

Nate: Good morning.

Q Taylor: And we got a dope, cool, laidback-

Tyler Laird: Keyword cool.

Q Taylor: ... vibed out, special guest today. My brother, Tyler Laird-

Tyler Laird: How is it going?

Q Taylor: ... from Switters. So we're going to get into him. We're going to pick his brain and talk about something that's trending in Nashville and around the world. So, we'll talk about that. Our fifth podcast, so we hot, right?

Nate: We're doing it.

Q Taylor: We're getting there-

Jimmie: Are we number one yet?

Q Taylor: Not yet. But you can subscribe on Acme Radio website if you are becoming addicted to listening to us. Subscribe on Acme Radio Live. We're on Spotify and then some other stuff too, right? Apple music as well. So check us out.

Nate: All the podcasting platforms.

Q Taylor: All the podcasting-

Nate: Wherever you ingest your podcasts-

Jimmie: Wherever there's a podcast-

Nate: We're there.

Jimmie: I'll be there.

Q Taylor: So, speaking of five, I wanted to come up with like ... Always try to think about funny things to start out with. But today I wanted to talk about top five vibey things in Nashville, things to do today. So, I'm going to give you all my top five things and feel free to add if you don't think this is cool. So, here's my top five. This is top five-

Nate: My spots are lame.

Q Taylor: Top five cool things to do in Nashville right now. Wednesday nights at Flamingo, super dope. If you never been to Flamingo, it's in the Wedgewood-Houston area across from Bastion. They got a R&B jazz jam, which is very sexy. I heard that Leon Bridges was spotted there. Any Leon Bridges fans in here?

Nate: Oh heck yeah.

Q Taylor: Okay, okay.

Nate: Absolutely.

Q Taylor: And a lot of people like to go to Percy Priest Lake on the weekend. That's number two. The third thing is the farmers' market.

Nate: Which one?

Jimmie: Definitely.

Nate: Which one?

Q Taylor: Oh, that's a good question. Is it 12 South or downtown? Either one, both are dope.

Nate: They're all great farmers' markets.

Q Taylor: Two for one Tuesdays at Sinema, if you're into getting a drink for free when you purchase one drink, that's two for one.

Jimmie: Oh, I like free drinks.

Q Taylor: Dig that. House liquors, wines, and beers on tap too. So, that's kind of cool. And what's the fifth thing? What's that? One, two, three, four. I don't have a fifth thing.

Nate: Whoa.

Q Taylor: And that was the question I wanted to ask you guys. Is there one other thing in Nashville that's super dope in the summertime?

Nate: Bearded Iris patio.

Q Taylor: Okay.

Nate: You can't go wrong with that. That is a great hang.

Q Taylor: I've never been.

Nate: They've got ... Am I allowed to say they have the best beer in Nashville? Am I allowed to say that?

Q Taylor: Yeah, I think so. I think so. Yeah.

Nate: Okay. Well, they have the best beer in Nashville.

Jimmie: You just breached your contract.

Nate: I know-

Q Taylor: Shh.

Nate: I have to get new sponsors.

Q Taylor: Damn.

Tyler Laird: I've been really digging some El Fuego Margaritas.

Nate: Ooh.

Q Taylor: Okay, okay.

Nate: Strong.

Tyler Laird: Nice and refreshing.

Q Taylor: All right. Jimmie, you got anything?

Jimmie: That board game cafe.

Q Taylor: Board game.

Nate: Oh, Bongo Java?

Jimmie: Yeah.

Nate: That's a good summer hang.

Jimmie: It's pretty fun. I mean, you can do that anytime of year, but when it's super thick and hot and you're like chewing on the air a little bit. You're like, I want to go somewhere-

Nate: That's like an escape, the summer hang.

Jimmie: Yeah, totally. When it's Super hot and your window unit just isn't cutting it in your house. You're like, I've got to go get, some AC.

Q Taylor: And shout out to all the music venues as well. There's always a dope concert in the summertime. The 5 Spot, all the local stuff. Basement East. I think the Ryman is doing some cool stuff in the summer too. They actually bring in some hip hop to the Ryman. They just had Wu-Tang. I know Common is coming next month, so I'm big into the concert scene in the summer in Nashville.

Nate: Is it true that Wu-Tang was the first hip hop show at the Ryman?

Q Taylor: Yes.

Jimmie: Wow.

Nate: That's pretty crazy.

Q Taylor: Yes, Wu-Tang.

Nate: You'd think that had happened by now.

Jimmie: Do we know what year that was?

Q Taylor: No, that just happened.

Nate: 2019.

Q Taylor: Yeah.

Nate: A.D.

Jimmie: Oh, that was the first?

Nate: Yeah, just now.

Jimmie: Wow.

Q Taylor: Yeah, shout out to ODB.

Nate: Like we're in it. We're in the history right now.

Jimmie: That's history right now.

Q Taylor: Yeah, yeah. Current.

Nate: Current history.

Q Taylor: Run-D.M.C. is pissed.

So, Tyler, how you doing man?

Tyler Laird: I'm good.

Q Taylor: Good to see you, man.

Tyler Laird: I'm a little bummed I have to follow Bob Bernstein.

Q Taylor: The godfather.

Nate: The godfather of Nashville.

Q Taylor: Shout out to Bob, that fourth podcast was lovely. We were happy to do that. But we're very happy to have you as well.

Nate: Oh thanks.

Q Taylor: So, I'm going to give you a little background. Switters was founded in 2011 by Kyle and Sheri Young. They went to Southeast Asia and fell in love with iced coffee and they brought that flavor over to Nashville and started this company eight years ago.

Tyler is one of the faces of the operation and he's going to give us a little background about how he reps the brand.

Tyler Laird: Yeah so, I got pretty lucky. I had a job at an audio visual place that shared a parking lot and I was kind of getting tired of that scene and I just made a joke to somebody like, "Oh, I'll just go work at Switters."

And he told them, he said, "Hey, Tyler wants a job." And they said, "Oh wow, okay, we'll hire him today. We need people really bad." They had just lost like an extra hand that did some bottling. So, when I started out, I was just, you know, helping with some of the production, doing some bottling, some deliveries, doing a lot of cleaning of stuff.

And then as time went on, I kind of like really fell in love with the product. Kyle and Sheri are some of the best people I've ever worked for. And Rob, our kind of head of production guy, he was my direct boss. He's a great, great boss and so.

I love this company. I love the brand. I love Nashville. It was kind of my introduction to craft coffee. I'd always been drinking coffee, but I had one of those Dunkin' cups that got me like half off when I got a refill.

Nate: Sick.

Tyler Laird: So, I learned a lot about coffee and now I'm like, I'm in it. I love going to talk to people at different restaurants and coffee shops and say, "Hey, let's try this coffee and I'll try some of your coffee. Maybe we'll make a cool cocktail out of this. How can we help each other in our different businesses?"

Jimmie: So, what was your initial reaction when you found out that the joke that you made landed you a new job?

Tyler Laird: Well, I remember thinking I'm not dressed for an interview, right? And I had seen them in the parking lot. Sometimes they would just come over and say, "Hey, this coffee is close to ... It's best by date. Do you guys want it?"

So, I knew these people and they had always seen me. And when I was walking around in those hot summer days when I was like slinging heavy speakers and amps and stuff, and I was like, I got to go find a collared shirt that they've never ever seen me.

Jimmie: I'm going to try to fool these people in thinking I know how to wear a collar.

Tyler Laird: Yeah.

Nate: So, was your AV boss the one that told them?

Tyler Laird: No, it was this guy that worked for the same company, but he was a manufacturer. I think it was the word. He would create cool like chandeliers and benches. His name is Pete. I miss Pete. He moved.

Nate: He doesn't miss you though because he like pawned you off quick.

Tyler Laird: Oh no, Pete was ... He liked Switters more than he liked his job also.

Q Taylor: That's hilarious.

Nate: That's sick.

Q Taylor: Cool. All right, well, let's dig into this a little bit more. We're going to take a quick break and get back to my man Tyler. Coffee& Podcast, powered by Acme Radio Live ...

Welcome back. Coffee& Podcast, powered by Acme Radio Live. We got my man, Tyler Laird, from Switters in here today. Man, I was thinking about a year ago, I was chilling at the crib watching House Party with Kid'n Play-

Nate: What a sentence.

Q Taylor: In my flip flops and socks and sweatpants. And the day before I made some coffee and I put that shit in the refrigerator and the next day I took it out the fridge, poured it over some ice and I started drinking it and it tasted, I was like, this don't taste like anything that's in the coffee shop. It was not the business.

So, which comes full circle with today. It's like, what the hell is iced coffee and nitro like. People don't know what the hell-

Jimmie: How do you do it?

Q Taylor: Yeah, so talk to me about this.

Tyler Laird: Yeah, well iced coffee I think is a very general term. Just like, "Hey, can I have a cup of coffee?" Right? That could mean a lot of things to a lot of different people.

Switters does a flash-chill method. So, we brew our coffee hot and we get it very cold, very fast. We use the hot method because every roaster and brewer will agree, you got to brew it hot to get the best tasting notes out of it. That's why the Shakiso is so bright and so fruity when we do our method because it brings out those really good citrusy tasting notes.

And then once we get it below 40 degrees it stops extracting and it stops brewing and it stops getting bitter. When we brew in the kegs, we use nitrogen to push it through so it doesn't oxidize. It stays fresh for about 10 weeks and it always tastes like it was just brewed and it's always super citrusy and delicious.

And I would say most other companies that sell iced coffee are selling a cold brew, which you throw a bunch of grinds into a big vat of water, let it sit for a long time. And then it starts to slowly, slowly brew and extract at that room temperature instead of the hot close to boiling temperature. And then you get those like very, very nutty, very chocolatey tasting notes. It's a little bit more full body, kind of oily.

Jimmie: But I feel like cold brew is kind of a blanket term that people do apply to an iced coffee beverage-

Tyler Laird: Yeah, people call our product cold brew too. I think it's just because it's that cognitive memory thing of like, "Hey I want this cold iced coffee drink. Hey can I have a cold brew?" And sometimes I'll be like, "Oh actually we do a flash-chill." Sometimes I'm just like, yeah, you can have whatever-

Jimmie: Yep. Here you go.

Tyler Laird: Here's your iced coffee. I'll never call it cold brew. But if you do, maybe I won't correct you.

Nate: Why do you think it's so popular? Cold brew? Because it's like the, it's the name brand of iced coffee for some reason.

Tyler Laird: I think cold brew's fairly accessible to people because it doesn't ... If you were going to drink a cup of black iced coffee and you had a flash-chill and a cold brew in front of you and you weren't typically a black coffee drinker, I would put money on the fact, not the fact, because you haven't tasted them yet. But money on the idea that you would probably be more into that cold brew because it is less complex, flavor wise, and it is more pleasing. Like it's mellow, it's sweeter, it has more caffeine and a lot of times people in the morning are just trying to get like the swiftest kick in the ass they can get. So they would-

Q Taylor: Would you agree with that, Tyler?

Tyler Laird: Yeah, I would say so. A lot of people like typically more dark roast coffee because of the chocolateyness and I think Starbucks kind of instilled the like coffee is supposed to be bold and rich and bitter and I think it just kind of fits. The cold brew method kind of fits that very well.

Jimmie: But there's a lot missing from that coffee. Like if you take-

Tyler Laird: I would agree.

Jimmie: ... a great coffee and cold brew it, you're not, like you said, like without the application of heat during the brewing process, you're not getting a lot of those special notes about that coffee. And that's kind of what I've admired about Switters from the beginning is that you all go out and find like the best coffees in town from local roasters and you're like, how do we preserve this in a way and sell it to people that's true to what that product was initially.

And in, in months like this too, it's crucial where it's like so freaking hot outside and somebody like me, I want to taste all the complexities of every coffee that I drink. Don't really want to compromise on that. So, it's awesome that somebody is out there paying really close attention to like how do we microbrew in a flash chilled way that's just preserving all the integrity of the coffee and then spreading it out over all over town and getting people acquainted with new roasters too.

It's so cool that you all work with so many different great roasters in town.

Tyler Laird: Yeah. I mean everybody has something different to offer. We pick our favorites from everybody and that just gives us a better selection. We have a wide array. We have a darker roast, medium roast, and multiple light roasts.

And we use like honest coffee out of Franklin a lot because they do a lot of very small batch, very niche stuff. They do a ton of naturals, which we always get really excited about. Shakiso is killer right now so we can't get enough of that.

Jimmie: Do you find like a particular region or particular ... Do you feel like your customers are super into naturals the same way that you all are?

Tyler Laird: That's tough to say because I think our customers, some customers love our dark roast nitro and they will swear by it. They say it's the best thing they've ever had and I'll offer them some light roasts, some light roast single origin, and they go, "Ooh, this is ... Mm-mm. Don't like it."

Jimmie: No thanks.

Tyler Laird: Us, basically everybody at Switters just drinks light roasts and we make sure that our dark rose tastes good. so we sample them when we're brewing, but none of us want to sit down with a cup of our dark roast.

Q Taylor: So, I heard you used the word Shakiso a couple of times. Jimmie, you want to explain to the people what Shakiso?

Jimmie: Oh, Shakiso. Yeah, so the Shakiso is one of one of our current coffees at 8th & Roast. It's a naturally processed Ethiopian coffee from the Guji region. I would describe it as a fruit bomb.

It's a lot of red berry, a lot of melon, honey. It's just very, very sweet. Fairly complex for being a natural coffee.

Q Taylor: So, we carry a lot of different things from all over the place. Why Shakiso and Switters? Why did those two come together?

Jimmie: I think that that coffee in particular, like when you flash chill it and it's cold and it still has like all those intense fruity flavors, it's really a special thing. It's almost like a glass of wine that you can drink in the morning and feel good about.

Tyler Laird: On one of your other episodes, you said that you always remember your first natural. And I do, it was another Ethiopia. I think we got it from Honest and I was like, this is tea. This tastes like tea.

Nate: Does this count?

Tyler Laird: Yeah.

Nate: Can you go into like the flash-chill process that you guys do? If it's proprietary and super, super secret?

Tyler Laird: Yeah, it is a little proprietary-

Nate: Okay. What are some ways-

Jimmie: But like what size batches are you all doing?

Tyler Laird: Okay. Let me see. So I mostly do sales. Rob and Andrea are doing all the brewing right now. But I know that we have a two batch brewer. We brew into Corny kegs, which you can like just slide under the brewer and it pours into it. And then we throw a top on and pressurize it and move it into our regular Sankey kegs after it goes through our flash chill process.

Q Taylor: What's a Sankey keg?

Tyler Laird: A Sankey keg ... They're all just different couplers. This is like weird hardware nerd talk ... but basically just connects to the beverage line in a different way.

Q Taylor: Gotcha.

Tyler Laird: But we, I want to say we do, I think it's a ... I want to say there's three gallons because we brew into half barrels which holds 15 gallons.

And so they just, they do, they know exactly how many brews go into a half barrel and then maybe sometimes brew into a sixtel. I don't know if that answers your question.

Jimmie: No, no, like three gallons. That's crazy considering like how much production you all do that you're brewing, three gallon batches. You totally are a micro brewery. That's badass.

Tyler Laird: Yeah. And I mean it's been, 2019 has been a great, great year for us. We got signed on with a distributor and so our range has really broadened and we have basically hit the limit of every production that we have right now. We-

Nate: That's awesome.

Tyler Laird: When I started, we were doing a one day brew day and now it's taking almost two and a half to brew as much coffee we need to sell in a week. Our little walk-in is just, I mean, cramped.

Q Taylor: It's crazy to see growth ... With our business, with the coffee side, it was just Jimmie and now we got two people roasting and we need someone to bag the coffee and we got a delivery driver. It's amazing how far you can go with things. So, I'm happy to hear that you guys are doing really well with that, so. Yeah.

Tyler Laird: Well thank you.

Nate: Also, I was curious. Well, you guys have those pouches too. And that is something, I mean I know you guys bottle. I've seen that. Everyone's seen bottled coffee at Whole Foods or whatever. But like I haven't seen the pouch before. Did you guys do that? I've seen bagged wine. I'm very familiar with bagged wine.

But like that was such a cool concept when we started carrying that in the shop. It's like, oh, it's sealed. It's fresh. You can bring it out like on the river, to a barbecue. It's like ready to go. It's such a cool idea. Like when did you guys start doing that?

Tyler Laird: I want to say Sheri came up with the idea. I don't know how she came across it, but she was like, "Hey look at these. These are really cool." And we tried some different sizes out and then we did some samples where we brewed into them and then ... We didn't brew into them, but we put coffee in them and let them sit for a while, see how they tasted. And we thought this was great.

Bulk always creates a lower price per ounce, and so you know, you basically get five cups of coffee for $12. That's pretty unheard of. And we started doing it maybe a year ago. It's hard to say.

Nate: Yeah, so it's pretty new.

Tyler Laird: And it's weird and because it's so new and a little different, some markets are just like, I don't-

Nate: What do we do with it?

Tyler Laird: What do we, yeah, what do we do with this? Or are we selling this in individual cups? Do you want us to retail this?

Jimmie: You just kind of hold it up over your face. There's a nozzle on the left.

Tyler Laird: It's fairly easy. I don't know why people have such a hard time.

Q Taylor: Well, let's dive a little bit more into that. We'll take one more break right here. Coffee& Podcast, powered by Acme Radio Live ...

Welcome back. Episode Five, Coffee&, powered by Acme Radio Live. We've been talking about how I was watching House Party and we talked about cold brew versus flash. Give us one more recap so people can understand, Tyler, the different methods of that situation.

Tyler Laird: Yeah. Cold brew sits in water and it extracts very slowly and it turns out usually very chocolaty and nutty and oily. A flashed chill process, we extract the coffee, we get those really bright and citrusy tasting notes. You get a little bit more complex flavor out of it.

Jimmie: Very, very different beverages despite the common name usage that gets applied to the whole spectrum of iced coffee.

Nate: It's all iced coffee but-

Jimmie: But it ain't all cold brew.

Nate: It's not all cold brew, dammit. But now you know-

Jimmie: Now you know.

Nate: Now you know.

Jimmie: And the more you know, better for your health.

Q Taylor: But I feel like is hot though. Like you know, it's hot outside as well-

Nate: It's hot.

Q Taylor: But it's trending like I talked about-

Nate: On Twitter.

Q Taylor: ... earlier like the five things that's cool in Nashville, like going to the Basement East or going into the farmers' market, hitting up the lake and like getting a cold brew, flash-chill slash whatever term you want to use. Like that's a part of your routine now. I see that all the time.

Tyler Laird: I think nitro too, nitro coffee is hitting the market in a big way.

Q Taylor: It's hot in the streets, son.

Nate: It is. I mean I've got regulars. It's like iced coffee all year. Doesn't matter the temperature, doesn't matter the time of day. Like to me, iced coffee, cold brew, flash-chill, nitro, any of that, is like a post noon drink to me. It's like whoa, I can't cold brew, it's 10:00 A.M.

Jimmie: Let's talk about this at a more reasonable time.

Nate: But like some people, all day, they're like, that's their drink now. That's what they go for.

Tyler Laird: You'll never burn your tongue with nitro.

Nate: So true, and you can slam it down. It's a good I'm going somewhere drink.

Q Taylor: Can you mix it with whiskey?

Jimmie: That's dope.

Tyler Laird: Absolutely. Absolutely. And one of my biggest pushes for Nashville right now is coffee cocktails.

Q Taylor: Turn up.

Tyler Laird: Yeah. We are on tap with our nitro and our still iced coffee in a number of places that do it. Like 5th and Taylor is a really good one. Butcher & Bee just started doing one. Walden. I just went on like a midtown kind of west side run, doing some samples and I had some of the best that I've ever had.

I had a tequila-

Nate: Whoa.

Tyler Laird: ... iced coffee cocktail. And it was amazing. It was at Bar Louie? Or no, I'm sorry, Louie's Wine Dive.

Q Taylor: It's like Bar Louie's popping off like that?

Jimmie: I've heard that place is seriously dope.

Tyler Laird: Yeah, we just walked in and dropped off some samples. He was like, I think I could do something with this. And I was like, this be the best one I've ever had.

Nate: Do you know what was in it? Tequila sounds like a curve ball to me.

Tyler Laird: That's a good question. He made it so fast that I didn't see what else went in. But we had some really good Ethiopian natural.

Jimmie: Hell yeah.

Nate: That's the move. Okay. So-

Jimmie: We got to plan a trip over to this wine dive.

Nate: So, coffee cocktails is kind of what you're pushing. Also, anything else like in the works, you've got bottles, you've got pouches.

I know a lot of other companies. I've seen like cartons before, just like different vessels to hold your iced coffee in. Like what else are you guys planning on?

Tyler Laird: So, we've been doing these 12 ounce glass bottles since we started and we are going to transition that into cans this winter. We've done a bunch of shelf life testing, we did a test run of the cans and it was a really cool thing to watch the canning line and that's going to be canned in a way that it's going to taste like it's nitro. So, that'll be neat.

Nate: Cool.

Tyler Laird: Because you can't do that with bottles. It's way too much pressure. And then we're just going to start distributing those in more places around Nashville as well as some like more Kroger's and Publix. That's the plan anyways. That's my winter job.

Q Taylor: Growth.

Jimmie: Get into those groceries.

Nate: So, are you getting rid of the bottles all together or are you going to have cans as well?

Tyler Laird: We're going to get rid of the bottles. It's a little bit better for the environment.

Nate: Cool.

Tyler Laird: It's easier to recycle aluminum than glass and it helps keep the coffee better, tastes better, stays fresh longer.

Nate: We like that.

Tyler Laird: So, we will be done with bottles.

Nate: Yeah, I love that.

Jimmie: If the earth can win and the coffee can win.

Tyler Laird: Yeah, if the coffee survives global warming.

Jimmie: Right. Yeah if they can ... As long as we can keep growing that shit.

Nate: Dang that got dark.

Tyler Laird: Yep. Sorry.

Nate: No, I love it.

Jimmie: It's just going to be like ... I just picture at the end of it all this sad coffee plant in a lab somewhere. The last one and like it's this human event that we all, we'd have to go watch the last tree die.

Tyler Laird: It would be so awful.

Nate: Q, circling back to-

Q Taylor: Okay now. I'm over here like, what the hell?

Nate: So, you opened up this whole thing with you making hot coffee in your Mr. Coffee pot, putting it in the fridge and thinking you invented something.

Q Taylor: Yeah, because I don't like throwing anything away.

Nate: Yeah, I get that. I just watched a YouTube video for some reason. I should've lasted three seconds and I was like, I'll watch the whole thing. But it was this super rich guy, like, "Five ways to be a millionaire by the time you're 12."

And he was like, "Oh, I make iced coffee at home." And I was like, I got to watch this one. And he does the same thing. And I was like, it's bullshit. It's not real.

So, can people do this at home the right way? Because all you did is cooled. Was it cold coffee? Yes, but was it iced coffee? Not really. You didn't do it the good way. You didn't do it the good way.

Q Taylor: I did it the ratchet hood way.

Jimmie: Well, I mean, you got it cold after it had been brewed for a while and when it's been brewed for a while it starts to get stale. So, it's stale before you're getting it cold whereas with like the flash chill, you're brewing it hot, getting all that exciting flavor and then like freezing it, sealing it in there. Not literally freezing it.

Q Taylor: Which is quite opposite from heating up a chicken sandwich from Burger King four days later.

Nate: Right. Which is kind of what you did with coffee. A little bit.

Q Taylor: Basically.

Tyler Laird: But in reverse.

Nate: But in reverse. Is there a way people can do it the good way in their own home if they can't make it to 8th & Roast or Switters or go to the store and grab something, what are some ways people can have a cold coffee at home?

Tyler Laird: I think that's going to be more of a Jimmie question. I can sell the product pretty well and talk about our stuff, but I kind of am limited to Switters flash-chill knowledge.

Jimmie: Yeah, so you could do like a knock off flash chill at home. That's nowhere near the quality of what-

Tyler Laird: I've had some really good pour overs over ice, I don't know-

Jimmie: Yeah, like a Japanese style-

Tyler Laird: Yeah exactly.

Jimmie: ... pour over where basically all you're doing is splitting the ratio. Like if you were going to use 25 grams of coffee and 400 grams of water, you would just use like either 180 to like 220 grams of ice and then 200 grams or so of water. So, you're brewing less coffee, but you're ending up with the same ratio of coffee and water in your finished beverage. Your brew strength is going to be a lot more intense, but it's immediately hitting that ice and that ice is incorporated into the beverage as well. So you kind of have to experiment with it at home, but that is an easier way to get a decent cup of iced coffee at home.

Like I did it the other day because it was so hot, and I really needed another cup of coffee but I couldn't handle putting more heat in my body. So brewed a cup of that real quick with just a V60 tastes fine. It's not Switters, but it's a way you can pull it off at home.

I recommend, like if you're going to do iced coffee at home, just keep some cold brew in your fridge if you're going to make ... It's just like the easiest. You can set it up at night and it's ready to go in the morning. So, you could get like a, decide what serving you want. You could even do it in a regular pitcher. Just put the coffee and the water in there and strain it off in the morning.

Q Taylor: I wonder what would happen if you put the whiskey in there the night before as well and the next day.

Jimmie: Ohh, see, I don't know with cold brew if you'd want the whiskey in there while it's technically brewing, because that cold brew when you're letting it sit, like Tyler said, it's extracting really, really slowly. So, you're, you're brewing that coffee the whole time it's sitting and it's not done brewing until you actually take the coffee grounds out of it.

So, you might want to wait to incorporate something like whiskey until after it's already brewed until you've got the coffee grounds out of it. But yeah, feel free to experiment, people.

Q Taylor: It's like some Doc from Back to the Future shit.

Jimmie: Yeah. Do some experiments and then hit us up and let us know what tastes good.

Q Taylor: I will.

Tyler Laird: We even have a few customers that have Kegerators in their house and they just come by our warehouse every once in a while.

Jimmie: That's the best way to do iced coffee at home, get yourself a keg from Switters and be the coolest person in your friend group.

I think Carl, who gets credit for being our number one fan, him and his wife go through about a keg a week. That's badass.

Tyler Laird: It's pretty wild.

Q Taylor: That's turning up.

Jimmie: Kudos to Carl.

Tyler Laird: Good old Carl.

Nate: Where do they keep it? Do they have like a cool setup that-

Tyler Laird: They do. It's so cool. It's this old retro, it's a green like old, very round fridge and they just converted that into a Kegerator.

Nate: That's so sick.

Tyler Laird: It's very cool.

Nate: Carl, follow me on Instagram. Hit me up, dude. I'll totally come over. I want to check that shit out.

Jimmie: We're friends now, Carl.

Q Taylor: Is it Carl Weathers from Action Jackson?

Well, listen man-

Jimmie: Well, let me ask something real quick.

Q Taylor: Okay, okay.

Jimmie: If people, especially any businesses in town, if they want to start carrying Switters, how do they go about that? Where can they find more info?

Tyler Laird: That's a great question. We have a website, we have all the social medias at Switters Coffee. You can email me, Tyler @ Switters Coffee. I would love to talk about getting people set up with a Kegerator or some like, we do weekly deliveries to a bunch of offices, businesses around town. If you want to talk about cocktails, I'd love to hear some more ideas and give you some of mine.

Jimmie: Yeah. So, if you're like a bar, a restaurant, a cafe, a coworking space, office space of any type like this, this could really up your game. Yeah. So, get in touch with Tyler. He'll bring you some tasty samples.

Q Taylor: You've got to come back, man. We've got to have you in-

Tyler Laird: Yeah, I'm down.

Q Taylor: ... for another one. This dude is dope.

Nate: Also, where's your, you said you have a walk-in? Like I can go up and just grab-

Tyler Laird: Oh, I got a walk-in cooler.

Nate: Oh, okay.

Jimmie: You're not welcome

Nate: Okay. I was like, you guys have like a brick and mortar that's sick.

Tyler Laird: We are working on expanding. And one day we will have a tap room where we'll have everything nitroed, everything on tap. You can come in and taste everything, get growler fills, do all that business.

Nate: Sweet.

Jimmie: You just find Nate in your cooler one day. You said it was a walk-in.

Nate: I wanted to try it.

Q Taylor: Well, thanks for being here, man. You've been great.

Tyler Laird: No worries, thank you guys.

Q Taylor: Yes, this is it, man. It was a nice little session, Tyler, you got to come back and see us for real, man.

Tyler Laird: Yeah, yeah.

Q Taylor: Again, follow us on Twitter, Instagram at 8th & Roast. Subscribe Acme Radio Live on the website. You can listen on Apple Radio and Spotify. Thank you very much. You guys have a good day. Coffee&, powered by Acme Radio Live.

8th and Roast