Host (00:05)

So you got a cool thing going, eh?

Bailey (00:08)

I'm proud of it. Yeah, I'm having a lot of fun with it. That's sure. No, no, I moved here in the middle of pandemic. from Ottawa. Yeah, pretty much grew up there got out of there as soon as I could when I was finished high school, moved out west and got into the.

Host (00:10)

Are you local?

Like did you know anybody or did you just like what brought you this way? Okay

Bailey (00:29)

ski life. Yeah, I'm a ski bum.

Yeah, so I, yeah, when I was 18, I moved to move to Whistler with my girlfriend at the time and spent the season there.

Host (00:40)

What do you call the are you a lifty type of thing?

Bailey (00:43)

⁓

no, I was actually a night cleaner. So I was a janitor. Yeah. Definitely taught me a lot of skills for, later on in life, ⁓ as you will discover, but, yeah, that's it. It was, it was a perfect job. I actually looked back fondly on that just because, yeah, you know, you worked all night. I was four Whistler Blackhomes. So, ⁓ you got the pass, you got the whole deal out of it. I worked four days a week and then that's.

Host (00:55)

work hard. ⁓

You got season pass because you working for the company. Yeah.

Bailey (01:14)

Yeah, so no brainer, right? So, so yeah, I got to ski basically every single day, which, you know, your 18 first year out West, just kind of doing the thing. It's the best case scenario. So that job was, was actually, you know, for, for what you're doing, for the, what the work entails is not that glamorous, but it was a dream come true just for that part of my life.

Host (01:34)

Yeah, and then you'd say first you're probably living on your own. Did they have accommodations or?

Bailey (01:39)

We just found a place to rent. was a yeah, just a kind of little group of friends and ⁓ found a nice little spot there

Host (01:46)

Such good memories, Youth memories.

Bailey (01:47)

Oh yeah, was was rambunctious I will say, you know a lot of fun. yeah and it kind of paved the way for for actually most of my head all life um because I stuck around in the ski industry for uh for quite a while up until I moved here actually in 2020. Okay wait.

Host (01:52)

should be when you're here.

Okay, so fascinating. then where, so how long were you in Whistler for? Oh, that's a, oh, I was not expecting that. That's a long.

Bailey (02:08)

I lived there for about 14 years.

I got the I got the bug. Yeah, I stuck around and Roughly so after my first year there Realizing hey, maybe I want to be doing this for a little bit more of a long-term thing I actually went to school in Nelson for skiers or operations So I learned the ins and outs of actual skiers artwork, which was cool You know made a lot of amazing connections there got a really good insight into the industry and then from there I went back to Whistler and ⁓

Host (02:16)

Did you job hop?

Bailey (02:41)

got into snowcat operating. So those are the big machines that, well, they clean up the slopes, groom I started in cat skiing, taking people into the back country kind of getting into the powder a little bit. So I did that for a number of years. And then when I got sick of that, actually went back to Whistler Blackcomb, working for the resort ⁓ and got into the terrain park. that's sort of more my trade is.

building jumps and building courses for, for, you know, public train parks, special events and stuff like that.

Host (03:15)

A lot of, I'd imagine a lot of geometry and... ⁓ Can you, can you touch, I've always wondered, can you touch a little bit on how you go about just like getting the snow, compacting the snow, getting your angles right? Like how, how do you visualize what you want to build and then, and then actually have it come into fruition?

Bailey (03:18)

Yeah, a fair bit of that.

Well, it all starts being an experienced skier or snowboarder and getting into the terrain park and knowing what you like and knowing what kind of works as far as kind of flow and everything and kind of layouts and things like that. And myself knowing that I wanted to go in that direction, I definitely kind of had a bit more of a keen eye kind of looking into it. So before I got into actually building it, I was very passionate about it. I spent a lot of years doing

kind of hand work with the, with the hand crew type of before getting into the machine and actually doing the machinery side of things. it all, it all starts, it all started back when I was, you know, a teenager messing around in terrain parks, kind of building the passion that way. And then, uh, just kind of, kind of building on that one step at a time, getting familiar with the machinery, how they work, what they're capable of in different conditions.

And then, then, yeah, pushing snow around and making big piles and then you slowly get better and better at actually making specific shapes. And then you kind of train your eye and on kind of what works and what doesn't, you know, you are getting out a little bit here and there making measurements and things like that to make sure it's all safe. yeah, it all just kind kind of just becomes a second nature skill set at some point.

Host (04:49)

And there must be a tremendous amount of upkeep, especially when it starts melting in the early spring.

Bailey (04:54)

100 % yeah, yeah, it gets pretty crazy. They're pretty intensive as soon as the temperature goes above freezing Yeah, lots of handwork like there's day crews out there kind of doing hand shaping and stuff like day every day and then the machines come in at night and do the do the big the big job

Host (05:09)

Yeah, that's so cool. My husband and I really liked a downhill bike cool He's more cross-country cuz he he's like the odd creature that likes to pedal up the more than he likes to go down for sure and I'm like put me on a lift and let me go down but We went to Whistler a couple summers ago for a wedding cool and experienced the whole Down like we actually rented like true downhill bikes there. yeah, and that was one thing that

Bailey (05:23)

I'm with you.

Host (05:36)

You it's the like you said the flow like the flow of the trails there whoever's engineered them are just next level There's something about and you get that feeling And how you know your tabletop takeoff and the landing is just absolutely smooth. Yep. Like there's no It's addicting

Bailey (05:55)

for sure. There's

nothing like that place. I will say just compliments to the chefs in the bike park over there. A lot of them are in the winter terrain parks as well. go over to the summer park and do the bike park stuff in the summer. So you got year round professional jump builders.

Host (06:15)

over

there. it's so cool. Okay so then, so doing the terrain park there. Your time's come to an end. And then what, what was the next step?

Bailey (06:24)

⁓ jeez. Probably about ten years ago I just started messing around with coffee.

Host (06:28)

why? Did you like going out for coffee or did you?

Bailey (06:33)

yeah, it all started at home. Just, you know, trying to have the perfect cup of coffee at home, you know, ⁓ working night shifts, especially you end up drinking a lot of it. So, you might as well try to drink some, some really nice stuff. So I started down that rabbit hole and just seeing kind of what was possible with, coffee it's, an interesting story. I was on vacation in Northern Thailand. went to a, ⁓ a coffee plantation there.

And there they were selling kind of one kilogram more or less of green coffee. And for some wild reason, I don't know, even I don't even know myself. I decided to buy one and bring it home. And next thing you know, I'm in my kitchen, like trying stuff on the stovetop.

Host (07:14)

Like trying to roast it on your stove? Yep.

Bailey (07:15)

Okay. Yep. Now I'm doing that popcorn popper stuff. Just kind of any sort of contraption that I figured might Just giving it a go. And then, from there I started, building my own roasters. So I actually built two roasters before kind of really getting down the business rabbit hole. Just, this is all for fun. know, I'm a pretty well DIY kind of sort of backyard engineer, I guess, if you want to call it just in my little shop there, just all the

little kind of hobby tools that you need to pull this sort of thing off and

Host (07:44)

What was your first rote, like, roaster? did you make it?

Bailey (07:46)

It was basically

a stainless steel pot on a set of bearings over a little kind of camping barbecue burner somehow threw it all together on a little motor and chucked the beans in and it worked it like I still don't know how or why but you know the fundamentals of the roaster were there it worked it did turn the beans from green to brown. I couldn't tell you now, especially with my

totally different palette nowadays, like if they actually tasted good or not, but I did enjoy them at the time. So I kept going with

Host (08:17)

That's wild, that's so cool. Yeah, I love, know, this is the whole point of the podcast is finding all these really interesting behind the scenes stories of your journey and what got you into it. Did you go through a lot of, like I'd imagine you started with drip, like coffee pot, and then what was your progression of like?

Bailey (08:20)

Yeah, it's pretty random.

Just for

making coffee at home. drip machines. Yeah, I had a little espresso machine there early on as well. Got into pour overs there shortly thereafter. And then once you realize kind of the gear that you're working with might not be all that great, slowly just upgrade it from there and there. Got some nicer espresso machines. Pour over stuff is pretty standard across the board, but you your skills with that equipment definitely kind of fine tune over the years as you learn more and more.

I think that was basically it until, uh, until we actually started the coffee business.

Host (09:10)

Okay, so then where did the idea of... because you got yourself a pretty nice profession many years into it. Yeah. When what was the impetus to wait a second, I want to maybe open my own bit because you're not a business owner in any capacity yet.

Bailey (09:24)

Back then? No. Yeah. No, not at all. It was, it was a dream, you know, I was at kind of mentally was I was working for the big resort conglomerate, Vail Resorts. And I'm like, okay, you know, am I going to be here forever? Everything's pretty unaffordable in Whistler. I 14 years there at the time. So I'm like, okay, what, are we going to do next? had the kind of, I had the coffee thing kind of bubbling on the back burner there and, figured, Hey, let's maybe look into this a bit more.

looked into getting an actual, ⁓ know, professionally built, production roaster, which was just a small little one kilogram roaster that we kind of started off with. so tracked one of those down. That was, ⁓ just across the border in the United States. So it wasn't too far from where we were. I had a buddy that wanted to team up and get a thing going. So he wouldn't pick that thing up and, and we, we got it going and,

Just one step at a time, you know? I guess going back to the question though, just working for the skiers or, corporation figured, Hey, let's, let's get something going for ourselves here. If, if other people can run a business, why can't I was sort of the mentality. started nerding out on it more and more, ⁓ learning as much as I could about coffee, going to barista courses and things like that. Still messing around with the, with the roasting in the, in the workshop and, ⁓

And then, yeah, brought that machine home. Started roasting away, trying it all out, selling to coworkers while I was still with Whistler Blackcomb. And yeah.

Host (10:47)

And then what brought you to, so had you been to Kelowna besides maybe skiing at Big White?

Bailey (10:53)

So my my parents moved here back in 2009 so I'd been here quite a number of times leading up to this and they're getting older so I figured let's let's move out here be close to them and I figured also business-wise Kelowna would be a pretty good place to get this thing going over on the coast even even in Whistler there was quite a number of roasters already already going there so it would have been a pretty tough nut to crack to get

get something going over there and looking at what was going on here. It's still, was still pretty grassroots, still kind of is, but I figured it just with the family stuff and what's going on here with coffee. Let's, let's tap into this one.

Host (11:31)

And did your business partner come with you? That's cool. So then can you expand on your journey to like finding your place and coming up with your name and like your your your low so much of craft coffee and these little is like the feel of your brand.

Bailey (11:51)

For sure.

Yeah. the naming goes all the way back to the to the original workshop back to the second machine that I made was this giant kind of steel box with a drum on the inside. And again, somehow it worked. I don't know. I don't know why. But when I finished building, I think the vision was to just spray paint a big anarchy sign on the side of it, just like we would when we're in school, you know, just

drawing the symbol on your notebooks and things like that. Yeah, let's do this. And it kind of struck me. That's a great name. And it represents a lot of kind of who I am as a person. We're big punk rock fans, really, really big into that culture and figured that's a bold name. Let's go with it. Yeah.

Host (12:38)

that it has such a, like ties to your youth and all that.

Bailey (12:43)

for sure.

Yeah. You know, even you walk into our shop these days, it looks as it could almost be my living room, you know.

Host (12:49)

Cozy,

comfy. But it's interesting because when you think of punk rock, people on the outside. I feel a bit intimidated, think. It's really art and all that. It's a little bit edgy. And when I take my girls to Jackknife, you know, they walk in, they're like, ⁓

Bailey (13:06)

Yeah.

of, yeah.

Host (13:08)

So, you know, like, do they get in the band with everybody, but they've got their style and it's just what it is. Like, feel the music, feel the vibe, and they're not intimidated anymore. like it sort of thing.

Bailey (13:20)

For sure

was big like one of the big ideas going into it is Looking at the coffee culture Kind of near and far it there's a lot of the same stuff. I don't want to I don't want to I Don't want to put it down in any way. There's there's so much good coffee, but there is a general aesthetic when you look at it so I figured let's kind of Break that apart and become a bit more kind of strict

Strategically rough around the edges, you know, there's something kind of approachable about that just for people that might not be so into specialty coffee yet something a bit more inviting that they can walk in there and be like, this is

Host (14:00)

It's like an entryway for people who don't necessarily vibe with your traditional stereotypic craft cult coffee that you think of and it kind of gives them an entryway because it's pretty cool. Yeah

Bailey (14:08)

Yeah. For sure.

Yeah.

it's, it's a blast for sure. But you know, like you walk into my place and you know, you get a dude like me serving you a coffee and it's just, you know, we chit chat and it's, ⁓ it couldn't possibly get more casual.

Host (14:24)

Yeah,

it's not snooty or uppity or anything.

Bailey (14:27)

But you know, there's there's places for that too in the coffee world for sure and those places will serve up some of the best coffees you'll ever have. Like I feel that it is I love that myself, but to just have that variety is sort of kind of our angle.

Host (14:42)

Yeah, it's very cool. It's very cool. Thank you. what was I gonna say? So how's your business doing these days? Like how's staff? What's it like to, what if, this is way too many questions at once. Let me rephrase this. I'm trying to get at your experience in becoming a business owner and what's that been like?

Bailey (15:03)

It's been a wild, wild ride. Yeah, a lot has happened over the last almost six years that we've been in business and the entire thing has been a learning experience.

⁓ Yeah, it's hard to it's hard to really kind of keep it in perspective when your head is just buried in the business % of your days. So every once in a while I do kind of try to lift up and be like, whoa Where have we gotten here? Okay, let's keep going head back in the sand type of thing Yeah, exactly. ⁓ it's been awesome. It's been extremely interesting now that we've you know got

Host (15:34)

Okay.

Nose to the grindstone.

Bailey (15:48)

over five years under our belt, a lot more comfortable. The first five years is just the most sporadic, never know what to expect, that can be thrown.

Host (16:03)

Did you open right before COVID then?

Bailey (16:06)

Well,

we started very small. So just to backtrack, I moved to Kelowna. I set up shop in my brother's shed in his backyard with our little one kilogram roaster. still just in there multiple days a week in the blazing sun, roasting coffee, and then going down to the farmer's market. We were extremely fortunate to get into the farmer's market when I basically first arrived to Kelowna. They had space for us and we jumped in there. So we spent our first year there.

Selling bags of coffee out of a tent more or less. you know, low overhead, low overhead on a plastic shed. no, it was good. It was perfect baby steps. So we just kind of kept shipping away at that kind of upgraded our workshop. moved into a garage up, up above Rutland there, stayed there for a year. from there we, we got our place over on barren road, which we just kind of used as a warehouse for, well,

from year three onwards till now. I lost track of what the question was.

Host (16:59)

I feel like at some point you must have upgraded your roaster.

Bailey (17:04)

So that happened, in the shop up and up in Rutland there. Yeah. So yeah, that's, that's exactly it. a little one kilogram roaster will get you so far. And once kind of people start getting more interested in you, you start spending way too much time on a little roaster doing batch after batch necessary step in the game for sure. But, ⁓ we were able to get a little bit of financing and upgrade to a 10 kilogram roaster, which we still use today. So that, you know,

Host (17:30)

That must have felt like the first time you used it just like, ⁓ my god.

Bailey (17:34)

⁓ It just did it by and times faster it bought so much of my time back to just be able to actually Keep working away on the business itself and kind of just keep pushing it in the right direction

Host (17:45)

I'd imagine it's easier to get consistency too when you're doing your bigger batches or.

Bailey (17:50)

⁓ well...

That all comes down to your kind of skill set and your strategy when you're roasting anyhow. What we did was we basically got a bigger version of the machine that we started with. So we use the same brand of machine and we went from the one kilogram to their 10 kilogram machine. So the fundamentals of how those roasters kind of operate are very, very similar. so we just kind of transfer the skills from, from the smaller one to the bigger one. And it was.

pretty consistent more or less. that's cool. But the smaller ones are good too. know, like they're really good tools in the shop as well. Just to, well, one, it then became our sample roaster, which we're able to kind of do a bit more experimentation with. But also there's something about it too, where you've got just a different level of control where you can make some different roasts kind of a bit more interesting as well in a way.

Host (18:42)

so many people have gotten their foot in the door with that farmers market. It's incredible.

Bailey (18:47)

Yeah, it's I would say

as a small business looking to just kind of gradually build yourself up. There's no better way to do it. Yeah. Yeah. If you're like kind of if you you've created a product and you just want to get it out to the public, the farmers markets the way to go. ⁓

Host (19:04)

yeah and then so now you're at a point where you know what we haven't touched on yet is that where did you decide to get your beans from because that's a big that's a big part of

Bailey (19:15)

Yeah.

Yeah. So sourcing is, huge for sure. ⁓ on the west coast of Canada, we're very fortunate to have a few options there. a lot of them operate out of the same sort of giant warehouse that's in Delta. so basically a quick Google search will, will show you who's operating there and you just get in touch with them and, and sort of find out the information that they need. ⁓ kind of find out their

They're buying strategies and their transparency and all the things like that that kind of align with what you're trying to push out there. it's just more about building a relationship with these folks and trying to do as much for them as they do for you and try to make sure everything is above board from the farm level all the way to the consumer that's drinking your coffee.

Host (20:01)

Because you're big on ethically sourced beans. Is it all or mostly single origin?

Bailey (20:07)

so there's different kinds of degrees to that. get coffees from, from regions that are basically like a co-op coffee where you get a few farms that will collaborate

Host (20:17)

had BC fruit packers where the farms would come together and sell their apples like all the gala apples or something would be sold.

Bailey (20:25)

Yeah, exactly. So big like kind of co-op. We'll, package stuff together and ⁓

Host (20:30)

Same region though.

Bailey (20:31)

Yep, same region. And then you kind break that down to different levels and you can get stuff from a single farmer. And then even beyond that, you can go into like micro lots where, the farmers have like a special little plot of land there where there's growing a certain species of plant and it's just super intentional and they are really curating something special there.

So that, that kind of comes out in the different kind of grading and stuff

yeah, we, we will buy from basically the same on repeat as much as we can that helps support them. Let's make a difference in their community. and then kind of for the fancier coffees too, you kind of look more towards those, those micro lots and things like that, that are, we'll, we'll create a bit more of unique product that is good for coffee nerds, if you will, that are doing those pour overs at home. Yeah.

Host (21:23)

How is your palette? You mentioned earlier that your first roast, it was good at the time, but you had said, my palette's changed. I don't know if you would still find it good today. Like how do you feel your palette has changed over the last few years?

Bailey (21:32)

That'd be interesting to find out.

Well, yeah, you're just spending so much time tasting coffee that you really have to kind of narrow it down and focus on what you're doing. Um, not only kind of the coffee is tasting, cause there is strategies that you apply to your, your roasting process that will kind of change the way it

you're kind of, creating the products, see, also need it's good to notes on the products themselves. So people that are buying the coffee kind of know what experience they're in for. we'll have a wide variety of coffees that, know, are in that kind of chocolatey kind of rich sort of realm where the filter coffees are a bit more.

kind of tea-like, if you will. been more fruity tasting, a bit more acidic. So once you've got really good experience with that, that really helps develop your palate and differentiate between different roast styles different roasts for different brewing styles. It all kind of comes into play.

Host (22:33)

Do those flavors come out with, well I imagine it's a combination of both, is it the type of bean you've ordered or is it that how you've roasted it that brings out the flavor that that you taste?

Bailey (22:47)

Yeah, those are two parts of it. So yeah, you've got the species of bean, where it's from, where it's grown, whether that's the elevation on the mountain.

Host (22:57)

Also the same species of bean but at a different elevation.

Bailey (23:01)

That'll

change the flavor. and then yeah, how it's processed at the farm. So you have different processing methods at the farm level. that's a, that's a bit of a rabbit hole as well, but, ⁓ it's, it's actually really cool to look into all the different processing methods that they use at the farm level will create widely different flavor profiles out of the same bean.

And then, of course we get it here in our hands and then we apply a certain roasting strategy to it and that will affect the flavor. And then once it's roasted, the way you brew it.

Host (23:30)

⁓ the brew is such a big, there's so many berries.

Bailey (23:33)

It's yeah, there's an infinite amount of variables

Host (23:36)

So you're saying you add those flavor notes or did you say profile or notes to the bag so that when the customer is buying it they kind of know. do those flavors come suggested with the bean or is it you and your expertise tasting the coffee and being like ⁓ this is...

Bailey (23:53)

Yeah, so when we're purchasing coffee, like the importers that we work with will oftentimes give you flavor notes that they find in the coffee. Just so you can kind of pick and choose what you want for the product that you're kind of going for. least this is applicable to us and kind of how we operate. So say if we're kind of.

Going for a medium dark espresso blend that we want to have a bit more chocolatey and caramelly. So we'll go to the importers documents that they provide to us and kind of see what fits that profile. And then we'll get samples from them, try it all out, try it in different brewing methods once we've actually roasted it in our

And then, it just comes down to the actual finalized product when you've actually purchased the coffee, put it in the production roast, and then cupped it before the We'll figure out the flavor notes just so people know.

Host (24:49)

That's so cool. Do you have some suggestions for just your average home brewer of how to make their, to get the best out of their coffee at home? Maybe with specifically Aero presses? Total self-

Bailey (25:01)

Hmm. Someone's got an arrow press. Yeah.

Yeah. So, ⁓ it's good to, it's good to try different things. It's good to try something that's sort of middle of the road. I would suggest as a starting point. if you don't know this about yourself already, if you prefer dark roast, medium roast or light roast over like one or the, over the other, then, it's good to kind of narrow that down and just kind of see what really makes you happy.

a local roaster, ⁓ because the beans are always going to be fresh, freshly roasted. You've got control over that to a certain degree because for our press exam, for example, you know, anywhere between 10 and 30 days is going to be the optimal time for that coffee bean to have the most flavor. ⁓ yeah.

Host (25:47)

You're roasting?

Okay, I think I buy too many beans at once. I do not go through them that quickly.

Bailey (25:54)

Yeah, well, when you're buying fresh beans from a roaster, it's actually super interesting to see kind of how the flavor of the bean changes from the fresh roast over the next few weeks. And even, you know, 60 days down the road, it's interesting to see what it tastes like then. You know, after about two months, it's kind of, you're starting to see the flavors fade a little bit. if you're

Host (26:15)

And

then sorry to interrupt, the flavors fade but then does it plateau and it's what's left? Like when you buy beans from the grocery store they all, well I understand they're all kind of over roasted for the most part but no if you buy beans from a grocery store you still gotta like put them in the freezer or something to

Bailey (26:32)

Yeah, depends on what you're doing. Depends on what you're up to. making me a c***. Yeah. Well, yeah. Grocery stores will never really kind of give you the information on when it is actually roasted. No, yeah. They'll, they tend to put an expiry date on there instead. Yeah. Which, ⁓ yeah, you kind of, if you, if you really, really want to up your coffee game, just, just avoid it and just go to your local roaster. know it's, it's, it's, it's more of an investment, but at the same time, you do get so much more out of it.

Host (26:34)

cringe.

⁓

We've been ⁓ getting them from down the craft for you too like I just I've learned to love the inconsistency in my in our brewing but like every day is hit and miss We'll make a coffee and like we swear we're the same thing. We're on the same micro grind thing Yep, same number of grams. I'm like it could be drastically different from one day to the next I'm like and it's now it's kind of fun because you're trying when it's a good day. You're like, ooh and for some reason

Some days it has the most heavenly like nutty flavorness to it and then other days Like where'd the nut flavor go? It's just it's clearly something we're doing, but I just can't figure it out

Bailey (27:41)

Yeah, coffee can be like that though, know? It's temperamental, isn't it? It's extremely hard to replicate a cup. That is just the fact of the matter. But it all comes down to those variables again. Even when you're brewing at home, you're using the same setting, but the water might be a little bit different if you're just using tap water. So that's another thing that you can look into is quality water.

Yeah. So there you go. There's a hot little tip right there to try that out and see what kind of difference that makes, you know? And if you're really trying to narrow it down, just do one little change, one variable at a time. And if you just see it kind of gradually improving, then, you know, you're on to the, you're onto the right path.

Host (28:22)

Yeah, what are you are you familiar with these things at all? Like would you the aero press to just like a basic French press or something? Is there any insight into doesn't matter?

Bailey (28:33)

There's

a million ways you can brew with those. think that's, that's why they're so renowned in the coffee world. Like there's competitions for that ⁓ contraption in particular. Yeah. Our friend, Aaron went into the ⁓ competition up in Revelstoke. Yeah. It's a, it's a whole thing. but that's it. Like, you know, it is also a simple contraption. You really don't have to over, over complicated if you don't want to.

Host (28:43)

for this.

Thanks for

Bailey (28:59)

I I would say just for the general folks out there to just try to keep it simple, know Like yeah, if if you just kind of get your method down where you get a satisfying cup and some days it's better than than great You know, like there's nothing to complain there and you know if we're being real you don't know the good cups without the bad cups. So hey

Host (29:18)

That's a very good insight. That's very good.

Bailey (29:20)

That

keeps us all in check.

Host (29:21)

The other thing is that with the fun of having the roasted beans, like locally roasted beans, you kind of treasure, like you cherish them a lot more, you know? ⁓ And then there is no milk or sugar in the coffee. I used to always put a little bit cream or something, and now I'm like, no. You want to taste. And I feel like you were saying your palate kind of develops. At first, I didn't really like it, but now your palate changes where you want to like taste those different notes and whatnot.

Bailey (29:31)

yeah.

Definitely an acquired taste, but once you kind of get there, you're very glad you did.

Host (29:56)

Yeah, I accidentally took my husband, I'm like, there's this awesome coffee. It's so unique. It's so different. And he's like a double espresso, dark roast, burnt. Pour the milk in it. And then we went and had some like super light kind of fruit flavored. He goes, Ali. And the leap was too big. You need to like gradually take her off of the dark, overly burnt coffee.

Bailey (30:07)

Yep.

Okay.

For sure.

Host (30:24)

Like all in. Well, that

was a terrible strategy to win them over to the side.

Bailey (30:29)

Hey, you never know right you never know but that actually is is a big part of our strategy at anarchy coffee is like we've got a full range from everything from the darker roasty Deep rich chocolatey flavors All the way down to like the super light roasted extremely fruity stuff. We've got a stepping stone from one to the next So if you're just trying to figure it out and kind of see where you fit on that

scale more or less. Yeah, we've kind of got it more or less built out for.

Host (31:04)

And the bottom line is like drink what you like to drink, you know, and it's just kind of fun to When you feel like being adventurous to explore different flavors of for sure But you know if you like it you like it and there's nothing wrong with that. So but but thinking about our palates and not having milk and cream and Finding the nuances of these coffees. Do you want to segue into the coffee fest?

Bailey (31:18)

Totally.

Yeah. Yeah, definitely. So this is a little side project that I personally am putting together. Not my idea. It's a, you know, it's a amalgamation of, kind of what already exists and what has existed in our, in our world, mostly kind of beer fest. You look at what they're doing in the beer industry and like, that's pretty cool. And then, yeah, there was ⁓ a festival that occurred.

Probably back in 2019 is at least when I went to it. There was one in Vancouver that was a coffee festival where you could go in and I forget how many roasters were there, but you could go around with your little cup and try out as many different coffees as you wanted. So we were bringing that idea to Kelowna.

Host (32:12)

That's really cool. And this is going to be the first year. And what has gone into tell me about what it's like because you've gone from owning a business now putting on an event is once again an entirely different realm of thing. Tell me that ins and outs and the details of how you're getting this going. Yeah.

Bailey (32:16)

This is the first year.

Yeah. Every. Yeah, I'm.

I'm

bracing myself. Yeah, for sure. But, ⁓ no, it's, it's, it's coming together really beautifully. Actually. ⁓ there's so many, ⁓ brilliant coffee roasters in this valley. so I'm just, I've just been reaching out to them and asking, Hey, who wants to participate in this? got a really good, amount of positive feedback, a lot of, really good list coming together of some great roasters, you know, some that are.

that are brand spanking new, some that have been around a couple of years and some that have been around for 20 plus years. We're all kind of getting together and we're all going to have one day of tasting at the Laurel packing house on October 18th. It's, it's going to be awesome. Yeah. It's, it's going to be a lot of coffee to be drank, you know, so you get ready for, for a solid buzz after that. But, ⁓ yeah.

Host (33:12)

That should be really cool.

I'm taking my mom.

She goes, you're in the, we're in the early spot. Do you have much coffee we're gonna be drinking? We need to be in the early spots. And she goes, ⁓ too shady.

Bailey (33:32)

Definitely. I'm sure the first session will sell out first. But yeah, so there's three different sessions. Just so the vendors kind of have a moment to keep themselves collected and be able to actually connect with everyone at a certain pace. just so everyone does have a chance to try all the coffees. So there's three different sessions. They're all two hours long.

Yeah, it will make for a really good kind of mixing sort of atmosphere. You can just kind of meander around and.

Host (33:59)

The Laurel Packing House is such a beautiful building. And then are you all behind the scenes, are all the owners and stuff going to hang out throughout the weekend

Bailey (34:02)

I love it. Yes. Cool. I'm excited.

yeah, well, we're going to put some together as a kind an industry mixer. but yeah, right now just focusing on getting, getting the event completely organized. considering it's the first one around, I'm really adamant to make sure it, it runs smoothly. Yeah. But,

Host (34:25)

you

go about so so you have this idea say I don't know how any of this works you have this idea which is brilliant idea but then do you approach the city for like do you need a permit to put this on

Bailey (34:38)

Yeah, that work that that stuff is like pretty easy to get your hands on like health permitting and stuff like that especially the the the event itself is going to be like mostly black coffee, yeah, just one that's the most ⁓ efficient way for The vendors to prepare it on site and so there's ample amounts of coffee to go around because if we're doing espresso shots and everyone's doing it one the power of the building won't be able to handle it, but

Host (35:04)

I never even thought of, well, how do you get your machine in?

Bailey (35:06)

Yeah, exactly. So we're keeping it like kind of small scale just so people can really kind of pump it out and make sure that everyone is getting what they want to try. ⁓

Host (35:14)

You're

gonna bring your little roaster so there's like the smell of beans in the air going down the street.

Bailey (35:19)

That

would probably be an undertaking, but hey, you never know. You never know what these people will show up with. Yeah. no, no, it's, it's pretty straightforward. You know, being involved with the farmers market kind of world there in our upbringing and, the connections I have, I've actually got some, some people working with me that, ⁓ that are from the farmers market. So I've got some really, really good assistance to do.

Host (35:25)

That'll be cool.

Bailey (35:44)

all the kind of nitty-gritty stuff that checks all the boxes.

Host (35:48)

Yeah, because just like booths and tables, chairs and location of everything, probably have, yeah, your experience with the farmers market is going to come in really handy.

Bailey (35:57)

Yeah. So if you've been on your sort of craft fair, it's basically the same thing. Just, you know, just be all coffee people. That's right. It will be a couple of bakers too, and some other kind of coffee affiliated things and sponsors will be bringing in some like retail equipment and things like that. So if, ⁓ yeah, if you really kind of get bitten by the coffee bug while you're there, there'll be kind of a lot of stuff on display for you to really kind of sink into. That's definitely.

Host (36:22)

The perfect time to have that. Yeah.

Lake House has that when you take their cooking glasses and stuff and then they have all their like machines or whatever you use. You're like, ah, well, I guess they don't anymore. But they did. And I'm like, ah, that's nice. Because then you don't have to travel and try to hunt it down. This is the exact one. Yeah, exactly. Yeah.

Bailey (36:41)

Yeah, and you know it works for you.

Host (36:46)

Oh, this is so cool. The one thing about YouTube, Bailey, is that so many people, and by so many I mean basically every single person that I've talked to in the coffee world, they all just speak so highly of you, you know?

Bailey (37:00)

of you. ⁓

Host (37:01)

All

the startups are like, Anarchy Coffee, they, you you take care of each other and you're there and you're supporting and you're checking in on each other. They're so, everybody speaks so highly of me. I thought, okay, this is.

Bailey (37:16)

it makes me feel good. Thanks everyone. Yeah.

Host (37:18)

Yeah,

and now you're putting on this event, you know, it's just such a lovely feeling and you all bringing each other up, is really, which is really, really cool.

Bailey (37:27)

You know, just trying to break some barriers, you know, and we're all friends when you really get down to it. Yeah, yeah, for sure. you know, it is all just kind of...

Host (37:33)

shared passion.

Bailey (37:40)

coming from the beer world, you know, you look at how they interact with each other, they're all, they're all hanging out, they're all helping each other. So how could it be any different for coffee? You know, so it's a no brainer.

Host (37:52)

Cool the ⁓ three lakes brewing the ladies came on and They have just fascinating life stories as well and they were saying the same thing like they got in they thought hey we can do this and then the local brewery is like they all Check in and see how you're doing and giving you advice. It's very similar What's the word very similar culture? Mm-hmm parrot. They were quite paralleled in a sense I just feel the beers culture is probably a little bit more developed right now in this

Bailey (37:56)

cool.

Host (38:21)

⁓ probably. You can tell that the craft coffee is like, it's this...

Bailey (38:22)

Oh yeah, yeah, yeah. It definitely is.

Yeah, that's why I really wanted to pull the trigger on the festival right now because it is in a very special spot where obviously there are people that are interested in specialty coffee, but there are so many people out there in this Valley that are still learning about it. So it's just the perfect opportunity for someone to really just dive in and, and find out what they like, you know, like I said, we've got, we've got such a wide variety of people already signing up to be vendors.

Basically any coffee drinker will will come in there and and and find something if they wanted something roasted Super specifically on a computerized roaster or they want something that's more traditional where the roaster is using their senses to roast, know, there's

Host (39:12)

This computer, of course, I didn't even think of that. There's computerized roasters.

Bailey (39:17)

Yep, sure. The chain?

Yep, definitely. But yeah, you know, of course, and it all produces a different product and, you know, and it's so subjective that the wide array of people, there's something for everyone, you know? Yeah.

Host (39:34)

You know the thought just occurred to me and and we've talked i've talked about this before on the podcast because we have such an established wine industry but that whole wine culture is very similar in that like Liking the history of the grapes and the nuances of the flavor and how it ages and all this stuff And and there's obviously a draw in human nature For that and you get you're now getting that with the craft beers Picking up on all this and then you can have the same experience with coffee

And it's not nearly as expensive of having a wine Like wines crazy expensive, yeah, you want to try a bunch of wines one week and You're buying a bunch of bottles and that adds up really quick but you can still tickle that same thing in our whatever that is that we just love the the nuances of it all with a different product that's more attainable and you can do in the morning as opposed to

Bailey (40:24)

Of course. Yeah.

Yeah.

Host (40:27)

Although

there are some people that think my mother drinks coffee. She'll drink coffee at 9 o'clock at night. And doesn't affect her sleep at all. find that bad.

Bailey (40:38)

I wish that was the case for me, but no I hear you. There's lots of of people out there

Host (40:42)

Your body

hasn't developed a resistance, what do call it? Tolerance for the cat?

Bailey (40:47)

Tolerance? ⁓

Yeah, it has. I skipped a coffee the other day and I paid for it in the morning of next day. It was ugly. ⁓ I gotta keep it under control just because I don't want to develop an intolerance. yeah. Because that is a thing too. You can start having some serious caffeine effects when you...

Host (40:55)

How many coffees do you drink a day?

What's white type? Like a belly pain? An ulcer?

Bailey (41:09)

No, I don't know.

I it's more of an anxiety type thing. You know, you just start feeling like it's extra shaky and anxious if you don't really agree with it so much. So I only have two or three a day. Okay. Which I don't know, maybe to some people that's not very much or maybe it's a lot, but... Yeah, yeah. So I try to nail it down to that and just kind of keep it under control because it can, you know, when you're surrounded by the stuff, you can really get into it.

Host (41:26)

depends on the strength too,

You

can really dive into it. What is your, at this moment in time, what would you say is your favorite bean and roast? Like, how do you take your coffee?

Bailey (41:47)

⁓ jeez, that is actually a very hard question.

We've got this Ethiopian coffee that we've been working with for quite a number of years and it's just, it's always top of my list. I love the Ethiopian coffees and this one is just perfect.

Host (42:02)

what are the flavor notes of this Ethiopian coffee?

Bailey (42:05)

So this one we've got what we find in it is again a subjective Earl Grey vanilla and honey. ⁓ So it's and this one we kind of take to a medium roast just so it kind of works really well in all sorts of brewing methods It's a fantastic espresso You can do a nice pour over with it and it just kind of covers all bases But since it's that got that kind of Ethiopian kind of uniqueness to it. It's just it just checks all the boxes for me personally. Okay

Host (42:32)

Okay,

that's the one I'm going to try when I come see you. Good. And then how do you like to brew it? Like do you, are you the espresso or pour? ⁓ you don't have a favorite.

Bailey (42:34)

Sounds good.

Host (42:43)

three coffees a day you could do many different.

Bailey (42:46)

For

sure, for sure. The espresso machine is always there and reliable and ready to go. So I do drink a lot of espresso. And then yeah, when you just want that kind of nice, nice, clean, crispy pour over.

Host (43:02)

Oh,

that's an interesting word to use for a poro. I think a lot the next time I have one. me think of chicken.

Bailey (43:05)

Yeah. Oh,

yeah. Maybe a different texture than that.

Host (43:16)

Yeah, no, know what you mean. Bright and sharp. Very is there anything else you'd like to touch on or talk about?

Bailey (43:19)

Yeah, yeah, yeah, for sure.

it was a pretty good conversation. So yeah, unless there's something that that you're interested in knowing, but no.

Host (43:32)

I think I could talk all day, but I understand you've given up quite a bit of your time.

Bailey (43:38)

So no, it's all good. We're wrapping up the day for sure. But ⁓ yeah, I don't know ⁓ I would just say ⁓ invite everyone that's listening to this to come hang out at our shop. Come check it out Try some coffees. We're at 1880 barren road and we're open seven days a week eight till two in the weekdays nine till three on the weekends. We've got food as well. We do ⁓ some some toasted sandwiches some sort of lunchy options We got a couple pastries and we got a really killer breakfast sandwich too. That's kind of taken off as well. So breakfast, yeah

Host (44:05)

I love a girl.

Bailey (44:07)

Yeah, it's nice and simple. It's like it's reasonably priced. just kind of it's sort of what we're going for to just get people fed in the morning and it's it's delicious. I'm not going to lie. Okay.

Host (44:16)

You tell me the details. Are you using a brioche, potato bun, what are you?

Bailey (44:20)

So we try to get as many local kind of products in there as we can so it's It's a sourdough English muffin from our friends at Alchemy Bread. Okay. Yep and we've got rad relish from From rad relish From those guys. Sorry. I should have said it's a smoked relish and it's amazing. Okay Yeah, we got some spicy mayo and some arugula from

Host (44:28)

⁓ OK.

Bailey (44:44)

from our friends at Wise Earth Farms and then we got some ⁓ you can either have ham or capicola in there a little spicy option and a nice little egg in there too.

Host (44:54)

goodness that does sound good I really enjoy when I do eat breakfast I really enjoy a breakfast sandwich an egg sandwich I will with your Ethiopian coffee

Bailey (45:01)

Yeah. You'll have to try this one out then.

Definitely. And before 10 o'clock on weekdays, you get a free coffee with that breakfast sandwich. You do? You do. Sure. Just a drip coffee. hey, our drip coffee goes pretty That's a good deal. Yeah.

Host (45:12)

One of your coffees for free?

Yeah,

I'll probably splurge though because I really want to try this.

Bailey (45:22)

If

you when we see at the shop, we'll get you we'll get you trying a few things

Host (45:25)

Yeah, that sounds good. Do you do coffee taste and stuff?

Bailey (45:28)

We don't. Yeah. No. Yeah. That's something we've left at craft 42. They're so good at it. You know, I love what they got going on with their sort of educational side of it, but we're more kind of, ⁓ yeah.

Host (45:40)

mean like sorry to interrupt I mean not coffee tasting like that I mean like you know when you go to get a beer and you can a flight yeah coffee flight

Bailey (45:49)

Yeah, no. No, sorry. ⁓ Yeah, no, we keep it relatively simple because we just try to get people kind of their good coffee quickly, know, get them on to their day. you know, we do have space for people to hang out and really kind of indulge a bit. But, know, we try to keep things moving in our shop.

Host (46:10)

Awesome, I love it. Yeah. Okay. Well, let's wrap her up.

Bailey (46:14)

Cool.

Thanks, Alison. Thanks for having me.

Host (46:16)

I it.

Oh man, I love breakfast.

Bailey (46:25)

Hahaha