Dean: We're going to start here with the Night Train. This is a dark roast. It is a Peruvian and South American blended coffee. It's got more of a chocolatey, heavy taste. Also a little bit of caramel notes in it.
Dean: So you're going to get the high caffeine content in a dark roast flavor.
Danny: A long time big fan favorite, the PR Blend. If you look on the website, the reviews for this thing are off the charts. Five star reviews pretty much across the board.
Danny: Is a South American blend as well, like a light to medium roast. And there are some nutty undertones.
Danny: So if you don't know which one you want, maybe you like the dark roast, but you also like the light roast sometimes and not really sure what you want to do, we do sell the double trouble pack now, so you can save about a 10% if you get them both together.
Danny: Now you know what's the difference between PR Blend and Night Train.
Dean: Double trouble pack.
Danny: Double trouble pack. Slap on the back.
Danny: Welcome to, This Is How We Brew It. All right, this is how we brew it. We are at the Caffeine and Kilos Warehouse and we have a brand new coffee brewing device.
Dean: Oh, so this isn't a butterfly catcher?
Danny: No. We came in and Dean thought it was a butterfly catcher because in fairness it's got a butterfly on it and it's a little net looking thing there.
Dean: I thought that you accidentally bought, or actually had a item shipped for your daughter, to CK from Amazon. That's what I thought happened.
Danny: No, no. What is it is, hold on, there it is. And slap that bad boy in there. There we go. And this is a choleador, chorreador.
Chorreador.
Chorreador. Okay. It is a Costa Rican method of making coffee. So it's essentially a pour-over. Okay, like a drip or a pour-over. But a few minor changes or differences that what really makes a chorreador. Or maybe they would say chorreador. Chorreador. Chorreador. I don't really know, the exact pronunciation.
So they're generally wood. Wood frame, except they're not always this pretty with the butterfly. Sometimes they're just wood, sometimes like A-frame actually.
Well if I see a plain one and I see a butterfly one, I am obviously going to get the butterfly one.
It's a no brainer. And the fact that this folds up flat, this is actually great if you want to talk about that you want to talk about that. If you are going to take this somewhere like if you're going camping. Not backpacking, car camping or something.
Yeah.
It could be really convenient for that. Like I said it folds up flat, and then you could just place it out or whatever. It's kind of fun.
This would be good for at the house, just to save space for storage.
Save space for storage!Yeah! Because appliances take up a lot of room.
They do. They really do.
Seriously! And if you're like us, we've got a few ways of making coffee, you start running out of things.
So what you do, is you get your sock here. A lot of times it's referred to as the sock.And the you put your coffee in there. It says to use about one or two tablespoons for every six ounces of water.
These cups here are about sixteen ounces.
Six ounces
For the water I measured about two cups worth.
About two cups of water?
So probably that whole thing.
Alright.
Or close to it.
There we go. We got the perfect amount of coffee ready to go there.
Perfectly measured on our scale.
I think we perfectly measured how much this entire thing ground is.
Exactly.
Here we go.
That might be a little much.
It's kind of an interesting thing.
It's got a scrotum-esq[inaudible 00:02:35]
It does! I was thinking it looked like a giant sac.
Alright, You get that going and you can put underneath it a pitcher or a cup. Whatever you want to use. You wanna go...
I think that the cup might make a mess, but we'll find out.
Well, it's gonna be a mess because we're gonna have to switch at one point. Right?
Yeah, there's that.
Get your hot water out. See how fast we are? Then you just do it like a regular pour over.
Just incase, who do we got?
I'm going to get them damp a little bit and let that bloom a little bit as they say. Hold a second, let me get down in there. Aw Yeah. Just let it sit there. Wait a few more seconds and then we'll finish off a pour. So two full of these with water are in here.
Yup. Well, about 6/8ths full.
Alright. So then we pour. Any minute now. Dean, what do you think is the benefit of this in dripping through the sock compared to a regular pour over? Can you think of any?
I would assume that it's just the fact that it's reusable and may be easier to obtain. The thing about this is this is just 100% cotton it looks like.
It is, and they say it's-
Honestly, at the end of the day, if you really wanted to, you could use a real sock.
Yeah, you really could. They also say that to wash it you should rinse it with just water after every use. Then it says that once a week or once every two weeks, depending on how often you use it, wash it with some salt. So you rub a little salt in there and rinse it out fully. Get all the salt out of it before you let it dry. You know it's gonna discolor and stain. That's just part of the experience.
Salt's actually a really good stain remover. That's an old restaurant trick.
Oh yeah.
So if there's ever a big spill on your couch, right away if you cover it in salt, it'll absorb most of it before it seeps into the couch and then you just wipe the salt off.
Caffeine Kilos life hacks.
Yeah.
Right here on This is How We Brew It.
An old restaurant trick for all you kids out there.
One benefit to this sock also is that the socks gonna hold all the water in it, so it might spread out the moisture more. Whereas a metal strainer or filter or whatever
It kind of just goes off.
It just kind of goes off. On and off, yeah.
[inaudible 00:05:07] like yeah, the absorption of the flavors.
We're using what coffee? We're using.
Are we using Caffeine Kilo's coffee or are we using the Drink Coffee Do Stuff from buddy Nick Visconti?
Yeah, we're using Nick's coffee.
We're a local California brand out of Sacramento and he's out of Tahoe. Lake Tahoe
Yeah, he's in our last This is How We Brew It video that was posted.
Alright, switch time. Ready?
Yup.
And yeah. Aw yeah. Flawless. Don't worry about those drippings. Okay.
Another thing that's easy when you're doing a vertical pour over you want to make sure you get all the grounds wet.
Mm-hmm (affirmative)
With this more vertical set up you're definitely getting the tops of all them.
For sure.
I can already tell, your cup looks a lot darker than mine.
Well, it was the first run through.
Yeah. This might be best, I would guess, for maybe just one cup at a time. Like a single person use.
Or more grounds.
Yeah, unless you filled it all the way up of something, but then still I don't know.
Maybe if we actually measured the grounds to water ratio.
I would assume it's pretty good.[crosstalk 00:06:14] I imagine that's about
Cause that's looking to be about eight.
That's probably more than, what? We needed four tablespoons?
Yeah. Well we'll probably both just drink out of this one.
Well, I'll taste it. I'll still give it a go.
It's definitely light in color.
Mm-hmm (affirmative)
Now, you can probably milk it.
Ooh. That's hot.
Well, it's hot water.
Probably milk it.
Yeah milk it. Just kind of like a goat, like a goat's teat.
Like an utter.
Like the teat of a goat, an utter. Well, give it a squeeze.
I am gonna pass. It's gonna burn me.
Alright. It's probably going to burn you.
Alright, well what we'll do is we'll do an actual cheers. No one's gonna boom it.
No boomerang fake cheers.
No boomerang fake cheers and then you can try your tea flavored one and then ...
Oh, I got another extra cup here to catch the drops.
Oh. I was gonna pull some off the ... There he goes and yeah! Ooh right on time.
And then after that you can try this one, it's actually
Let's burn ourselves.
Alright. Nice and hot.
Oh, it's not bad.
Oh. This is thick!
Mine's lighter but it's not bad. It's not as bad as I thought.
Give this one a rip. This is like syrup.
I think you got the gist of it.
This tastes like actual coffee.
Yeah, this is potent.
This is not too watered down. That's like concentrate.
If we were to mix these together
So that's what I think is the key. What I've learned about the chorreador is when you're using the chorreador if you're just doing one cup
Go to a community cup and then pour from there.
Well, one cup or a pitcher. You could've put a pitcher, like a big cup or a pitcher.
That would have been nice because these two combined would have made a perfect cup of coffee.
Right.
And these damn camper mugs are so big.
You wanna just go half, put another half of that in there? And there we go. [inaudible 00:08:03]
Spill it everywhere too.
That's perfect.
Now it's perfect.
Give it a rip. And wipe coffee all over the table. (laugher)
Oh yeah.
There it is
The trick is for sure to do it in one container.
Right. So either if you're making enough for two people, one container and then parse it out. Or just only enough for the single serving.
And honestly, now that I know I would just fill this bag half way up and then do about twenty-four ounces of water.
Yup
And then you should be good for two people.
That's perfect.
A half a bag of grounds. Twenty-four ounces of water roughly and then you should be good.
And you know it's funny
That's a quick way of doing it without being all, you know, direct
Think about it now, it's totally obvious, it's just like a regular coffee pot. Just like a regular dripper where you have at home. If you were to make a full cup, a full pot of coffee but halfway through pulled it out and put another container in, the second one would be weaker.
For sure
So just like anything else. So there you go. So the old chorreador.
There's a reason why the pour over goes into a jar, not two different cups.
Right. You do the individual cups or you do a jar right.
Yeah.
I think it's really good. I think it has good flavor. I like that it
It's easy.
It's easy. Reusable
Quick.
Quick. Reusable filter.
The cleanup might be kind of a pain in the ass. Maybe not that bad.
You just gotta clean the sock out.
Yeah. But Packability, I mean portability.
Portability, packability. Tastes great. Tastes like a regular, it tastes like a pour over.
This is actually, I don't know. I might like this better than the pour over.
The thing is, you're not gonna get any sediment in the coffee.
No, but some people like that and there's different times for different people also but
I didn't mean that as a positive or a negative
Oh no, for sure. For sure. I think if I were in the market, I would pick this over a pour over. I just kind of like how it looks.
It looks great.
I think it's a lot more appealing.
You know it looks cool.
No, it does. It's definitely cool. If someone asked for a cup of coffee at your house and you pulled this out
If somebody asked for a cup of coffee and you said, let me just go and whip this out
Yeah, if you pulled this out, people would be like oh, what the, what's that?
Yeah. There it is. Alright well, chorreador. This is How We Brew It. Caffeine and Kilos. See you later.
See yeah.
Zach Visconti, owner of Drink Coffee Do Stuff, shows the guys the benefits and process of the Able Kone Coffee Filter
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Speaker 1: Welcome to, This is How We Brew It! By caffeine and Kilos. Dean what do we got going here?
Dean: This is called a cold brew maker, but what kind?
Speaker 1: It's a drip. So this is a drip cold brew maker. So, how this works, the water's up here, cold water. You can put ice in there or not, your preference. Then it's got a little valve here. You set that up to drip and I believe they say they want it between 25 and 32 drips per minute?
Dean: Mm-hmm (affirmative).
Speaker 1: So a little less than once a second. It's supposed to be shut off now but you see there's a slight drip going on. Let me see if I can shut it down more. So, that drips onto the paper filter. We got very finely ground coffee here.
Dean: Basically, flour fine.
Speaker 1: Flour fine.
Dean: It's as fine as you can possibly get it in the grinder that we have.
Speaker 1: Yeah, it's a hand grinder. We put it on the tightest grind possible, ran it through, it's a very fine powder and there's a, what kind of filter's on bottom?
Dean: Ceramic.
Speaker 1: Ceramic filter on bottom. Drips down through there, through the old [inaudible 00:01:07] ...
Dean: The old ...
Speaker 1: Spiral izer.
Dean: The old spiral izer. The glass spiral.
Speaker 1: Spiral, and then down into the waiting pot, which is anxiously awaiting some nice ...
Dean: This is about, what, a three hour brew time?
Speaker 1: Three hour brew time. So we gotta get this thing going.
Dean: Yeah, okay let's get that set up.
Speaker 1: Alright!
Dean: I'll get a timer on ...
Speaker 1: Get a timer out. Let me guess first. I'm gonna try and see if I can get it.
Dean: I'll tell you when to start counting. I'm gonna do a 30 second sample, so try and get like 15 in 30 seconds.
Speaker 1: Sure.
Dean: Okay, ready?
Speaker 1: Hold on, I think it needs the lining kick it up a little notch. Okay.
Dean: Ready, set, start.
Speaker 1: Probably 15 seconds will be good.
Dean: Okay, that was 15 seconds.
Speaker 1: We got 12 in 15 seconds! That's a little quick.
Dean: It's a little quick.
Speaker 1: So we'll back it off just a hair and we'll call it there. Here we go, and then ...
Dean: That seems about right.
Speaker 1: That's about right. So there we go. This is gonna continue to drip at that pace for the next three hours. So in the meantime ...
Dean: Well, with this thing too, this is more of a, I would consider this more of a novelty piece for sure than an actual convenient way of making cold brew ...
Speaker 1: Right.
Dean: ... because you can whip up a batch of cold brew in 30 seconds flat and put it in the fridge for over night before you go to bed in a mason jar and it'll taste just as good. Just pour it over a strainer or you just put it in a bag that's like a tea bag, reusable tea bag, and just wash it out, but I mean [crosstalk 00:03:01] this is more of a ...
Speaker 1: You could do it in a French press.
Dean: Yeah [crosstalk 00:03:04] ...
Speaker 1: Just put it in a French press, just don't plunge it, just leave the plunger up. Put it in the refrigerator over night, in the morning plunge it and you got cold brew.
Dean: Yeah. Many, many easier ways but ...
Speaker 1: But this is fun.
Dean: ... but this is fun and it looks cool. Would be something cool to have like in a shop or in a house that has an enormous kitchen.
Speaker 1: We went to breakfast in a place in San Diego and they had one of these, a larger version of this, on the wall and their homemade cold brew they actually brewed with this method, but it was also super hipster type thing. I think it was for looks as much as purpose [crosstalk 00:03:37].
Dean: Yeah because what you're only serving one or two people a batch and then it's gone.
Speaker 1: Well they had a bigger one, but even twice this size it's not a very ...
Dean: Yeah.
Speaker 1: ... good way to go.
Dean: No.
Speaker 1: Not very convenient.
Dean: Nothing like the five gallons that we make here at a time.
Speaker 1: No, exactly, yeah.
Dean: Did you talk about the paper on there to disperse the water?
Speaker 1: Yeah so, it's a little paper filter and the reason it's on top, why's a filter on top is that way when it drips down it doesn't just burrow a hole in the middle of the grounds. It hits that paper so kinda spread out so I think that helps all the grounds get saturated more.
Dean: Mm-hmm (affirmative).
Speaker 1: That's our assumption, I mean, anyway.
Dean: It's a completely [crosstalk 00:04:13] plausible ...
Speaker 1: Absolutely, yeah. So there we go ...
Dean: And we did put cooler water in here, like he was saying earlier, you can use ice but we did water out of the water machine on cold. So it is a cold water. It's not like room temperature.
Speaker 1: Correct.
Dean: I'm sure room temperature would be fine if you just want to put this in the fridge afterwards to cool it down.
Speaker 1: Yeah, absolutely. [crosstalk 00:04:34].
Dean: Not necessarily effect anything, the extraction.
Speaker 1: Right because it's such a low temperature anyway.
Dean: Yeah.
Speaker 1: Yeah, absolutely. Well there it is, so we'll be back.
Dean: Three hours.
Back!
Speaker 1: Alright here we go! Couple hours later.
Dean: Yeah.
Speaker 1: Now we're gonna check it out. So far this went well. It start off, that thing was thick when it first started coming down there. It did thin out a little bit towards the end and I think we're ready.
Dean: Yeah, I think the drip count did get escalated a little bit.
Speaker 1: Sped it up a bit.
Dean: Just a tad.
Speaker 1: To finish it off.
Dean: Yeah to get it going.
Speaker 1: Yeah.
Dean: But I honestly think it honestly needed it.
Speaker 1: If the grounds are saturated, the grounds are saturated.
Dean: It needed it bad.
Speaker 1: I guess.
Dean: It looked like syrup.
Speaker 1: And maybe we can look this up, but if somebody knows what the whole point of the spiral izer is comment, comment below us ...
Dean: It's to get the full extraction process complete.
Speaker 1: I'm not sure that's right, but it looks cool.
Dean: Yeah.
Speaker 1: Alright so here we go, pour it up!
Dean: It gives you more time to collect, you know, spread out nice and thin. Get a nice ... it's a timing thing.
Speaker 1: It's a timing thing. There it is. Makes it a little smoother.
Dean: Factoid nation.
Speaker 1: Factoid nation coming at you.
Alright, I'm gonna do this. I'm gonna use the lid here actually to catch the drippings ...
Dean: Yeah, that's what we tried last two times, huh?
Speaker 1: Did we?
Dean: Failed attempts.
Speaker 1: Alright, that is ...
Dean: I love this little, very Fortnite-esque potion, healing potion [crosstalk 00:06:19].
Speaker 1: You're really ripping it huh?
Dean: I haven't had any coffee today yet. I've been waiting and holding out.
Speaker 1: Top me off then. Thank you. Alright.
Dean: There's enough there for someone else, maybe Aaron if he's lucky.
Speaker 1: There we go. Alright, well ...
Dean: Cheers.
Speaker 1: Give it a rip.
Dean: These are great mugs by the way.
Speaker 1: Yeah.
Dean: Can't wait until these come out.
Speaker 1: Yeah.
Dean: There's supposed to be a lid but we took them off.
Speaker 1: Double wall ...
Dean: If these look familiar in quality and it's equal to the ones you're thinking about.
Speaker 1: Yeah, vacuum insulated.
Oh that's good! That's really [crosstalk 00:06:59] ...
Dean: Yeah.
Speaker 1: Is this a concentrate?
Dean: It's a ...
Speaker 1: I think it makes a concentrate, yeah?
Dean: Okay, so we did cheat and tested it a little bit the other day.
Speaker 1: I did not.
Dean: You did not. Me, Dante, and Aaron did and that's also why we sped up the drip because it was fucking so strong and so thick it was undrinkable.
Speaker 1: [inaudible 00:07:23] so do you think that was the amount of grounds? But when you sped up the drip it thinned it out.
Dean: At this point it had been dripping ...
Speaker 1: For three hours?
Dean: Yeah, it was super thick. It wasn't enjoyable for sure.
Speaker 1: You had to water it down?
Dean: We would have had to water it down anyways. So, basically we sped this up a little bit, not much, but just enough to where it kept the flavor integrity, but didn't dilute it too much at all. This is still really a strong.
Speaker 1: This is really good. So, I think it's definitely stays true to cold brew as far as it's very smooth. Like that's when you cold brew compared to hot brew it always makes it a little smoother.
Dean: We've never cold brewed our collab with Black Rifle.
Speaker 1: We never have cold brewed that before.
Dean: I'm gonna have to tell you it's fucking good.
Speaker 1: It's so good.
Dean: I mean, I've had it hot, but we haven't had it cold. I think it's better cold always.
Speaker 1: Alright, so [inaudible 00:08:19] here speed, convenience, taste. Our rating system on this?
Dean: Efficiency.
Speaker 1: Efficiency. Well efficiency, I mean, it does make a pot of cold brew in a couple hours compared to over night.
Dean: Process.
Speaker 1: Process, oh process is a fucking 10 from a fun point, right? It looks like a science experiment. It looks cool, like this might be, I don't know, when you get to like these guys like the siphon brewers. They look pretty cool but this one, there's a whole ... I mean, it's a four story thing here.
Dean: Yeah. That's true. I mean as far though as [crosstalk 00:09:01] ...
Speaker 1: And flavor [crosstalk 00:09:02] ...
Dean: How long did it take you to make these grounds? A half hour?
Speaker 1: I used a hand grinder.
Dean: But with what we used.
Speaker 1: Right, so for sure, it definitely, it's not the quickest way to make cold brew. Well, it's the quickest duration but as far as effort involved it's probably the most consuming way to make cold brew.
Dean: I always had a question about when we make our cold brew here, when we soak it in the fridge ...
Speaker 1: Mm-hmm (affirmative).
Dean: ... or room temperature, whatever you choose to do, but we usually do it in the fridge. I wonder how it would taste after three, four hours of soaking instead of waiting the full 12.
Speaker 1: Not concentrated as much.
Dean: I mean, I'm sure it would still be pretty good though.
Speaker 1: It would be good, just wouldn't be as ...
Dean: [inaudible 00:09:43] taste next time.
Speaker 1: ... wouldn't be as thick. You could, it's like barrel tasting with wine, right? Like you taste it. It goes in the barrel, you try it after a month and after another month up until the 18 months or however long the age of the barrel.
Dean: I feel like this is gonna light my ass up.
Speaker 1: I am so excited.
Dean: Yeah.
Speaker 1: I'm probably gonna finish this off, go do some squats and then probably I'll yell at somebody.
Dean: Yeah. Probably go yell at somebody.
Speaker 1: Probably yell at somebody over nothing over nothing.
Dean: That was good. This was very good ...
Speaker 1: Gonna start an argument.
Dean: ... so, we finally, we can reveal our secrets here now. I think this is our third attempt.
Speaker 1: So three tries. Normally with every other brew method it's always been first try. It doesn't always turn out perfect first try, but it's always drinkable, good enough.
Dean: Mm-hmm (affirmative).
Speaker 1: This one actually did take three tries.
Dean: Took three tries, but yeah we had to figure out the proper corse ground.
Speaker 1: Yeah and then the amount also.
Dean: Yeah, I mean filling it up all the way. We kinda didn't fill it up all the way the first time we tried it for some reason. I don't know why, but we also had a lot coarser grinds. We went with an extremely fine grind like we had mentioned before and that was definitely what it needed.
Speaker 1: So basically, [crosstalk 00:10:48] ...
Dean: If you're picking one of these up, yeah ...
Speaker 1: So, if you want to spend $175 or it might have been 250 ... if you want to spend a couple hundred bucks on something that looks really cool and is great, again, it's like a conversation piece.
Dean: Oh there's no way in hell this is worth $250. I mean that's probably what we paid for it, but it's not worth that.
Speaker 1: Yeah, yeah. Well if you got the money and you're looking for a conversation piece ...
Dean: Yeah.
Speaker 1: ... in your kitchen it's a good way to go. You know, that's pretty much the end of it. If you're looking for a way to make cold brew because you like cold brew best it's probably not the way to go, because like we said earlier you could just literally fill a French press with the grounds and the coffee and then leave it on your counter over night. And in the morning plunge that shit and you got cold brew coffee.
That's way more convenient, doesn't take up the room. You don't have to get an especially fine grind for the coffee so as far as that goes it's really inconvenient for making the cold brew, but it looks cool as shit.
Dean: Yeah, well no, if you have ... it's a nice Sunday brunch. You got Pam and Dan over at the house ...
Speaker 1: Start this thing percolating before they show up.
Dean: Yeah.
Speaker 1: Whole they're here it works its way through.
Dean: You come out in the backyard, everybody's having eggs benedict. You pour them a nice little cold brew out of the ... it's for that kinda thing.
Speaker 1: It is! It's a Sunday brunch thing. I'm gonna actually have to ...
Dean: Spring!
Speaker 1: I'm gonna have some people over Sunday brunch I'm gonna borrow it.
Dean: Yeah.
Speaker 1: Take it over to the house.
Dean: You should.
Speaker 1: Well thanks for tuning in to this episode of ...
Dean: This is how we brew it.
Speaker 1: This is how we brew it. Alright guys, leave some comments below and we'll see you later!
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Daniel: Before we begin, alright, the whole thing. Crowd going wild. You gotta dig deep to go full tilt. You hit your boots. You know what I'm saying. Follow the Russian guy, alright?
Hey!
And so, I'm thinking big impact ... That you need to make that impact, and the way to do that, to form that relationship and to make that impact is by building a lifestyle. A community. By building emotional connection. Commitment. By building a relationship, and you do that through your identity, in your brain. Thank you for your time.
... And so they now, boom ... stories just ... here we are [inaudible 00:01:26]
Hey everybody, I'm Danny with Caffeine and Kilos, and we have Bedros Keuilian here and we are at the FBS 2018: the Fitness Business Summit. So Bedros, what started your journey into fitness?
Bedros: Yeah well I was a fat kid, out of shape, and this was in high school, and I wanted to get in prom. I want to go to prom. I had about 35 pounds to lose and all I knew was that no girl's gonna say yes to me if I'm fat and out of shape. So, I got in shape the summer before senior year -
Daniel: Yeah.
Bedros: I never asked a girl to prom -
Daniel: Right.
Bedros: But that changed my entire trajectory and put me into fitness. And so, that was about 25 years ago and here we are today. I'm the founder of Fit Body Boot Camp -
Daniel: Right.
Bedros: One of the world's fastest growing fitness franchises. I get to coach and consult 43,000 personal trainers worldwide and we do the annual fitness business summit where great people like you get to come and put out Caffeine and Kilos for us to enjoy!
Daniel: So, what is your goal in fitness? Do you have a personal goal or something you're trying to accomplish or is it just spreading fitness? Kinda what drives you in the fitness base?
Bedros: Good question, so the way I figured is, if I eat right and live healthy, I'm gonna live to 100 years old. I'm 43 years old now. This means my personal goal is to impact 10,000,000 lives every single morning through fitness, health, proper nutrition, positive mindset. For that to happen, I have to help literally tens of thousands of personal trainers worldwide, gym owners, who can then go and help their clients. So my personal goal is to be the ultimate personal trainer.
Daniel: So, is that what brought you to the Fitness Business Summit? To helping business owners? Like, what made that shift ... Because I know you used to be a personal trainer -
Bedros: Yup.
Daniel: So that shift from trainer to training the trainers -
Bedros: Yes.
Daniel: What drove that shift?
Bedros: That was exactly it. So, when I had five personal training gyms, I knew I was helping people right here in San Diego, but that's in five different cities. And so, as other personal trainers were asking me, "Hey, how do I open up a gym? How do I grow my clientele?" I realized I'm helping them impact more clients and I love the idea of that.
So, ultimately I sold my five personal training gyms and I got into a place where I was coaching and consulting trainers and through them, I'm making a bigger impact. So for me, I just took the impact I had on my life. I started training people one on one. Then, I had five gyms and then I helped starting helping trainers. And then we created our franchise, and now Fitness Business Summit, and it's really about helping more people get fit and I don't care if I'm training them myself or if I'm training them through you.
Daniel: Right.
Bedros: I just wanna impact as many lives through health and fitness before I die.
Daniel: It's a way to scale.
Bedros: It is a way to scale. Yes, indeed.
Daniel: Alright, so last question for you is ... I normally ask this about people getting strong, but since you have really shifted towards that business focus and helping that ... I know it's tough; there's a lot of things, but if someone just said just one piece of advice that anybody could use in business ... Just one thing that anyone can implement?
Bedros: One piece of advice that anybody could use in business is to become the best at what you do. In other words, differentiate yourself by becoming the best in class. And so, I'll use our franchise as an example: Fit Body Boot Camp. We're the best at what we do, we don't offer day care, we don't offer a juice bar, we don't offer child care, we don't have showers. We run boot camps, we deliver fat loss results in 30 minutes, and we do it better than anybody else. So you could do that in a crossfit box, you can do that in a 101 personal training environment, you can do that in a life coaching environment. If you become the best, you can build the reputation around it and you can charge what you want and make a bigger impact.
Daniel: Quality.
Bedros: Quality indeed.
Daniel: Awesome, thank you so much Bedros!
Bedros: Thank you!
Daniel: Alright man.
Bedros: 'Appreciate it!
]]>
Speaker 1: Plant, so that your hand is just underneath your shoulder here. Take the whole line here. So, your shoulder should be in advance of your hand. More, more, more. There you go.
Hand comes up. Now we're going to bound, and you're going to land on the right foot and stop.
Right there. Push off the right foot, we're gonna land on the left and touch with our right hand. So, watch.
Push off the left. Back. Land on the right. Yep, and then come back.
Good. And, then, from there, you want to take three steps. Go one, two, three. So, you setup an inside-
Speaker 2: Got it.
Speaker 1: Speed cut here. So, just take one, two, three.
Speaker 2: Ooh.
Speaker 1: Stop. Good.
Then, from, here-
Speaker 2: Weight's on this side foot?
Speaker 1: Yep. You're gonna go ... We got nine steps to get back to this speed cut.
Speaker 2: Alright.
Speaker 1: So, you're gonna go one, two, three, four.
Speaker 2: Got it.
Speaker 1: Five, six, seven, eight, nine.
Speaker 2: Okay. Four sideways.
Speaker 1: Yeah. So, go one, two, three, four, five. Good. Now, six, seven, eight, nine.
Inside cut. Here.
Speaker 2: Okay.
Speaker 1: Back to inside cut here.
Speaker 2: Right.q
Speaker 1: And, as you go, one, two, three, four, five, six, seven, eight, nine.
Speaker 2: Got it.
I just like that layup. You know what I mean? [inaudible 00:01:25] tourniquet. Ooh. Yeah.
Speaker 3: Seven four one.
Speaker 1: [crosstalk 00:01:32] three, four, five, six, seven [crosstalk 00:01:36]. 10, 11, 12.
Speaker 4: That's not bad, bro.
Speaker 1: One, two, three, four, five, six, seven, nine ... There you go. But, hey, it's gotta be here, here. Here. Outside, right at the bathrooms. Inside, right [crosstalk 00:01:53], fast.
Two speed cut. 12 steps. One, two, three, four, five, six, seven, eight, nine, 10, 11, 12.
Speaker 5: Okay.
Speaker 1: If I can fucking do it, you sure as shit can. You guys have practiced this enough.
Speaker 5: [crosstalk 00:02:10] time.
Speaker 1: It's rare. People start choking. [crosstalk 00:02:14]
Speaker 6: I'm trying to get there.
Speaker 7: No worry.
Speaker 1: That's it. Yeah.
Get that big body into the turn. Bank that shit.
Speaker 7: Go, man. Yeah. Yeah.
Speaker 1: This drill has one, two, three, four.
Speaker 8: C'mon.
Speaker 7: C'mon.
Speaker 8: Yeah.
Speaker 9: Six, six, nine.
Speaker 1: Oh, six nine?
Speaker 10: Six, six, nine.
]]>
Danny Lehr: All right so what are some of the things you're looking for in the 5-10-5 Drill? I mean obviously it's you want to move as quick as possible, but is smooth is fast? Is it that type of a thing? What are some main things you're looking for when the guys are running?
Dave Spitz: Lateral speed is defined by your transitions through the turns.
Danny Lehr: Right.
Dave Spitz: And by your efficiency in the number of steps you take.
Danny Lehr: Okay.
Dave Spitz: This drill the distances are all known.
Danny Lehr: Right.
Dave Spitz: Yeah. It's a measure of how smooth you are. How precise you are. How mobile you are.
Danny Lehr: Right.
Dave Spitz: How well you can absorb force and then produce it.
Danny Lehr: Right.
Dave Spitz: It's a great drill that measure your athleticism in a lot of different metrics.
Danny Lehr: That changed directions. If you were saying what's one or two keys in that change of direction that people might do wrong or don't know about.
Dave Spitz: Every additional step you take in these drills is probably good for another tenth on your time. The first thing is making sure that you understand how many steps you're taking.
Danny Lehr: Right.
Dave Spitz: Through each one of these phases. The second thing is how to transition. Your weight distribution and your weight transfer is really important. As we come down into our 5-10-5 what we want to do is make sure that we cross step through the first phase. We go cross step, cross step, jump, turn. All the weight gets loaded on the inside leg. As we do that we're reaching for the line. I'm trying to think about going back that direction and just swipe. I'm loading off the inside leg so I can drive and go. One of the things that we look for in this transition is to make sure that they have a good linear organization with their feet because if they end up getting wrapped-
Danny Lehr: Bring it all the way around.
Dave Spitz: The next step becomes a lateral transition. Two and a jump turn from there. Once they swipe we go one, two, three, four, and a jump turn through the next phase and that you load the inside leg and swipe. Same principles as that first transition. As you touch down then we want two steps to come back through, one, two. The third step should be past that cone. Very simple.
Danny Lehr: That loading inside leg makes a lot of sense, but I bet if you just asked a random person off the street or even just high school athletes, go, hey you're going to turn. A lot of people would think they would want to load that outside leg to push.
Dave Spitz: Right. The inside leg is critical. What we do through the Olympic variations to work on force production and force absorption is absolutely critical in these drills. Pretty solid.
Danny Lehr: Yeah, awesome. Sounds good.
Dave Spitz: Four one eight. Four one nine, something like that. [inaudible 00:02:46].
Quinton Meeks: Ah, I got stuck.
Dave Spitz: Come on Quinton Meeks. Go to the inside. Be confident.
Speaker: Four three five.
Dave Spitz: Good, yeah. So sticky on that second transition. Too strong for that [inaudible 00:03:15].
]]>
Danny Lehr: We're out here in sunny California, out in the woods. All right. Dean, are you ... filming about getting filmed?
Dean Saddoris: We're on Instagram Live.
Danny Lehr: In session?
Dean Saddoris: Yeah, Instagram Live.
Danny Lehr: All right. So anyway, this is, welcome to "This Is How We Brew It."
Silent Mike: This is how we brew it ...
Danny Lehr: It's more like a, this is how we brew it!
So this is how we brew it, we are making Cowboy Coffee. Dean, you know how to make Cowboy Coffee?
Dean Saddoris: I Googled it.
Danny Lehr: All right, so we're good. Okay so we got out here, we start a fire, get the fire going. We've got a pot of water on there, and when I was buying the bottled water at the store I also got some hot dogs, I got some skewers. So while we're waiting for that thing to boil up ...
Dean Saddoris: You know, it's actually catching up pretty quick.
Danny Lehr: Oh yeah no, things are happening, things are happening.
Dean Saddoris: So you going to fire up a dog, huh?
Danny Lehr: Fire up a dog. Otherwise what are we waiting for, you know what I mean? Grab a skewer Mike!
Silent Mike: I'm not much of a dog guy. I came for the coffee ... For camera, I'll hold a skewer. Skewer me.
Danny Lehr: You want this one? I'll get a freshie.
Dean Saddoris: Yeah, sure.
Silent Mike: I'll heat up my wiener with three boys.
Danny Lehr: Now we're talking.
Dean Saddoris: I don't know any other way to do it ... That's got some heat.
Danny Lehr: It's fine.
Dean Saddoris: It's like cold heat.
Danny Lehr: All right, let's get this guy in there huh?
Silent Mike: Should I hold it over the water?
Danny Lehr: I feel like my wiener's going to fall off ... I'm going to burn my face.
Silent Mike: Hope not.
Dean Saddoris: We're going to cause a fire out here, there's ...
Danny Lehr: We already did cause a fire out here. As long as it stays in the pit, we're good. I built it nice and high because we were worried about it not heating up the water ...
Silent Mike: The water's happening, I see some bubbles. We're on the way.
Dean Saddoris: So what we're going to do here is we're going to throw in some of the new Night Train blend in the water after it starts boiling, and then ...
Silent Mike: Do we remove it from the heat first?
Dean Saddoris: Yeah, after we remove it from the heat.
Silent Mike: So you boil it ...
Dean Saddoris: So you bring the water to a boil ...
Silent Mike: This dog's coming along nicely.
Danny Lehr: Yeah, look at that.
Dean Saddoris: Yeah, yours is going. So we bring the water to a boil ...
Danny Lehr: It's sweating.
Dean Saddoris: And then once it cools down to about 200 degrees, then we're going to add the grounds and let it steep for about three to five minutes, and then let the grounds settle to the bottom of the pot, and then you just pour the water into everybody's cup ...
Danny Lehr: Sounds like a ...
Dean Saddoris: Without scalding your hands.
Danny Lehr: Sounds like a really-
Dean Saddoris: And then you enjoy just delicious taste of coffee ...
So we got it boiling so now we remove it ...
Danny Lehr: There it is, that's where that goes. And then dump some brew in ...
Dean Saddoris: No, no, no, we gotta let it cool down for about two to three minutes. What would you say is your favorite type of ...
Danny Lehr: What do you think? Dean, how much am I supposed to put in here?
Dean Saddoris: A good amount.
Danny Lehr: All right.
Dean Saddoris: Yeah, that should be good.
Danny Lehr: Do we stir it?
Dean Saddoris: Yeah, and then we stir it. We'll just use the hot dog stirrer, hot dog stick. This one hasn't been used yet. So give that a little stir job.
Danny Lehr: I smell it.
Dean Saddoris: Let that get to a nice little steep.
Danny Lehr: I should've brought my fucking train whistle out.
Dean Saddoris: So now they say the key to get the grounds to the bottom is to pour cold water over the grounds.
Silent Mike: That's not a bad move, I get it.
Dean Saddoris: Helps knock it down ...
Danny Lehr: So it's just like a science, a chemical French press.
Dean Saddoris: So a crema building on the top here ...
Danny Lehr: There is a crema building, I see that.
Dean Saddoris: This actually might not taste that bad.
Danny Lehr: No, I think it's going to be delicious.
Dean Saddoris: Set them up top.
Danny Lehr: Well they're going to spill, it's going to spill everywhere.
Dean Saddoris: Let's set them up top.
Danny Lehr: All right, let's spill everywhere up top ...
Pour some without spilling ... That looks pretty good ...
Spots around, oh this guy's going to ...
Now what we like to do on these shows, Mike, is we like to drink 'em when it's still way too hot. Usually we ...
Going down.
Dean Saddoris: I don't know, we'll see. Cheers guys.
Danny Lehr: Cheers, gentlemen.
Silent Mike: I'll drink to that.
Dean Saddoris: Here's to some Cowboy Coffee. Here we go.
Danny Lehr: Yee-haw ... Oh.
Dean Saddoris: That's money.
Silent Mike: That's fantastic! It tastes like my pour-over, yeah. That's game on.
Danny Lehr: It's actually really good, it's actually really smooth.
Dean Saddoris: It is.
Danny Lehr: You know what I think really made a difference, was letting it sit before adding 'em. If you add 'em while it's still a boil, it'll over-extract and it'll burn a little bit. Waiting for the water temperature to come down a little bit, and then adding the grounds in I think is what helps make it smooth.
Dean Saddoris: I mean, I thought it was going to be watered down. That was my biggest fear was it was going to be watered down. No matter the amount of grounds, I just didn't know it was going to react.
Danny Lehr: Yeah yeah yeah ...
So process is a ten. Anytime I can get the ol' flame out, there's nothing to complain about there. Efficiency would be about a one ...
Dean Saddoris: You gotta have a lot of stuff.
Danny Lehr: You gotta have firewood, you have to have a campground, you have to be a cowboy. There's a lot of requirements. But then flavor, I'm actually ... I'm going to say like a six or a seven ...
Dean Saddoris: Out of ten?
Danny Lehr: Six point seven, can we do decimals?
Dean Saddoris: That was a little lower than I expected.
Danny Lehr: Out of ten, six point seven. But that's not bad, I'm thinking like, that's over half.
Dean Saddoris: See I'm going to agree with you on everything that you just said, same numbers, but for flavor I'm going to go with an eight five out of ten. I'm going to give this a solid B.
Danny Lehr: This is like one of your favorites.
Dean Saddoris: I really like the flavor of this, I think it's really good. It might be that the grounds are still in there that give it a little extra deeper taste, but I think it's great.
Danny Lehr: I can tell you one thing, you drink a whole cup of this, it's going to fucking wire your ass up.
Silent Mike: So I'm going to go opposite with your process, because when I think, or efficiency. I'm going to give it a ten, because what is actually, I think, difficult is the preparation. The process I actually thought, coming in here I was like, "This is going to take us 12 hours, this is going to suck because we're going to boil the water, the fire's not going to start, and then it's going to blah blah blah."
But the actual process I found was super efficient. Preparation, luckily for me I had nothing to do with, was probably a little more a pain in the ass. What was our other rating?
Danny Lehr: Efficiency, wait so we had process, efficiency, and then flavor.
Silent Mike: So I guess the process is a ten, I thought it was just as fast as a pour-over.
Danny Lehr: Here's the other thing, I've never cooked dogs over an open fire while brewing coffee before.
Silent Mike: There's no other coffee-making mechanism that allows hot dogs.
Danny Lehr: Yeah. Although, business plan, new Café Kilos products.
Silent Mike: A wiener coming out ... The taste, you went B+?
Dean Saddoris: Yeah, I went B+.
Silent Mike: Which is probably what, 80%? Or seven point nine?
Dean Saddoris: Yeah, 85 to 80%.
Danny Lehr: I said six point seven, from a zero to ten scale.
Silent Mike: I'd probably, yeah, I'd probably go eight, eight and a half, this is right up my alley. I haven't gotten any, too much of a grit in my mouth. I had one, which I actually don't even mind. It's different of a taste like sand, but it tastes delicious. It's just as strong as I like it.
Danny Lehr: For all, I think the general consensus is efficiency, no, process, yes. Double yes.
Dean Saddoris: Honestly, if you're going ...
Danny Lehr: Flavor's not bad, if you're going camping, from now on, when I go camping this is the way I'm going to do it from now on out.
Silent Mike: What do most people do when they camp?
Danny Lehr: You bring a French press or something like that.
Dean Saddoris: Boil the water somewhere? No.
Danny Lehr: Never again, I'm not doing French press. Anytime I go camping again, I'm going straight in the pot.
Silent Mike: Yeah if you get a bigger one of those, you could probably hit up 20 people real quick.
Dean Saddoris: We can go over to the next door campsite down the road with all the crazies and get them some.
Silent Mike: Make some friends. Campsite crazies, there we go.
Danny Lehr: All right, this is another episode of?
Dean Saddoris: This is How We Brew It.
Danny Lehr: This is How We Brew It.
Special guest Silent Mike in the house, thanks for coming out, appreciate it.
Silent Mike: Thanks for having me guys.
Dean Saddoris: Alrighty, see you next time.
Danny Lehr: Back to the woods.
]]>Speaker 1: All right. I'm out here at Results Physical Therapy and Training with Coach Rich.
Richie: Yes, sir.
Speaker 1: Rich you've got a lot of guys out here and most of these guys are baseball, baseball players.
Richie: Yup. This off-season we have about upwards of 15 to 17 pro-baseball guys.
Speaker 1: Pro-base, all over the place from minor leagues, some free agents?
Richie: Yeah, yeah. I have ... We got three free agents, some minor league guys that just got drafted like a year or two ago. And then some vets, we've got some salty vets in here, too.
Speaker 1: Very nice, yeah. And so you said 17 this off-season?
Richie: About that, yeah.
Speaker 1: And so, how long ago did you start training baseball guys?
Richie: We started ... shoot ... about four years ago.
Speaker 1: Pretty new?
Richie: Yeah, yeah, yeah. I had one guy. And that developed into three or four and we just kept grinding, kept trying to train as best we can and we're here now.
Speaker 1: You guys are out here pushing sleds and some [inaudible 00:00:54] training. One thing I've noticed is that, especially in the weight room, a lot of unilateral stuff, a lot of one-sided stuff. Is that a product of baseball, being a lot of one-sided stuff?
Richie: Yeah.
Speaker 1: Or is that for health issues? What's the purpose?
Richie: A little bit of both. A lot of these guys are so asymmetrical 'cause they do one motion. It's so repetitive, over and over and over. And so when we come in and we test them, we do FMS in all our testing, baseline testing. We see so much asymmetries between each sides. Definitely. We get the meat and potatoes with their main lifts and their olympic variations, and their bilateral squats. But we do a ton, especially now, ramping up all the baseball stuff. Now we're really getting into the unilateral stuff.
Speaker 1: So as you get closer to season, you get into more unilateral stuff?
Richie: Yes and no. We do it through the whole off-season. But now they're hitting so much and they're throwing, and they're really ... One, they don't really want to be in here as much, so we got to get a good bang for our buck. And take this as, now this is the backup, and they're really focusing on the baseball stuff now, getting ready for spring training.
Speaker 1: Right. Yeah, awesome. So when they are, maybe earlier on or at different times, you said you do some bilateral squats or some of the olympic variations? You push the weight on those a little bit?
Richie: Yeah, yeah.
Speaker 1: Or what exercises do you push the weight in the most [crosstalk 00:02:04]?
Richie: I let these guys get after it. We do mostly a clean pull variation. Put that camera away Matt. Come on, now. Come on.
Speaker 1: That's called inception I think.
Richie: Yeah, I know, right?
We'll do some olympic lift variations. If I have guy that threw weight around in college ... I look at their resume. If I have a guy that threw some weight around in college, we'll let him throw around a little bit. If I had a guy that was a high school draft pick, ease them into it a little bit.
But, I love front squats. We don't back squat too much. Just puts the shoulder in a position. A lot of front squats, clean pulls, our main, and dead lifts, [crosstalk 00:02:43].
Speaker 1: Awesome. That's something ... You have a history in baseball. Do you find that a lot of the stuff you do, is it from different experiences that you had? Do you have some strength and conditioning coaches that help along the way or is more of stuff you picked up as you've traveled through it?
Richie: More of lack thereof. The stuff that we did before I had education was, now the thing that made me scratch my head. Like, "Why did we do that?" It's more of stuff from my formal education, my undergrad and my grad school at Sac State. And then picking people's brains. I have a lot of really good mentors in the field. It's picking brains and I test all the stuff, too. I do everything and make sure it's gonna work right.
Speaker 1: You mentioned a couple mentors, you want to like one or two. Who are your big mentors?
Richie: Couple big guys. Lauren Landow out in Colorado. Big name sports performance guy. I pick his brain a lot. Harry Theodorides at Sac State. Got all my oplympic lifting stuff from him. I mean that's the one good thing about having a formal education and seeing social media and the Internet is I can kind of ease my way back through and be like, I watch, this is good. I have the baseline and then I get to pick and pull from a lot of big name people.
Speaker 1: Awesome. Hey, well thanks for having us out. Good job with these baseball guys and we'll be in touch.
Richie: Of course, man.
Speaker 1: All right, thanks.
]]>
Danny Lehr: Welcome to ... Welcome to ...
Dean Saddoris: This Is How We Brew it!
Danny Lehr: That's not how you sing the song. This Is How We Brew It.
Dean Saddoris: I'm changing things.
Danny Lehr: Oh, am I ... You feel like I'm trying to hold you down?
Dean Saddoris: Yeah, we gotta expand. We gotta breathe.
Danny Lehr: Speaking of expanding and breathing, we're gonna go over today a very different way of making coffee, and it is called the "Bripe". Like brew pipe, B-R-I-P-E, Bripe. All right, so, now it comes with this nice little ...
Dean Saddoris: "Nice" is a stretch.
Danny Lehr: It's pretty nice. Fabric. There's stitching. It's got a little leather "Bripe" sewn on it.
Dean Saddoris: It is stitched-together fabric. That is correct.
Danny Lehr: It's stitched-together fabric, that's true. And so take it out and ... Let me just kind of get ... Comes with a little stand.
Dean Saddoris: It's all copper.
Danny Lehr: It's all ... It comes with a little coffee ... It came with the ... I don't know what you call that. Little holder.
Dean Saddoris: Vial.
Danny Lehr: Little vial. I filled it with ground coffee. I think it's for outdoor, take it backpacking, that type [crosstalk 00:01:04].
Dean Saddoris: Ground PR blend.
Danny Lehr: Ground PR blend, of course. It also comes with a ...
Dean Saddoris: That is a butane torch.
Danny Lehr: Comes with a butane torch, okay?
Dean Saddoris: That's kicking off some flames.
Danny Lehr: Kicking off some flames. Maybe turn that guy down a little bit before we get going here. I don't really know which way's up or down [crosstalk 00:01:24].
Dean Saddoris: Pointing that right at my face.
Danny Lehr: Well, it's not like I'm pushing the button. And ... Not on purpose! It also comes with a thermometer and then it comes with the actual Bripe itself, brew pipe. Now that's kinda what comes in the kit. So we're gonna use this thing for the first time.
Dean Saddoris: I knew it was hot in here!
Danny Lehr: What temperature?
Dean Saddoris: Says 85.
Danny Lehr: That's 'cause Kristin's been cranking it up in here. You know that. Well, I also in there with the torch, which we've been fucking with.
Okay! So ...
Dean Saddoris: Did you know that hole was to hold that?
Danny Lehr: I did not. Didn't even think about it.
So, inside there ... What he's talking about is it actually comes with a filter as well.
Dean Saddoris: There's three.
Danny Lehr: It has three little filters. I guess you could turn it so you can use it three times before rinsing it out or whatever. So that just kind of slides down inside of there. Uh-huh. All right. There we go. Perfect. It's covering the little spout here.
Now, in there, there's also a little ... It sits on this, so it's indented. That actually serves a couple purposes. Did you know that?
Dean Saddoris: I have not known that.
Danny Lehr: One of the purposes, obviously, is to be able to set it there. The other one is that's how much coffee you put in. So you just fill coffee up to the top of the little-
Dean Saddoris: There's also a measuring.
Danny Lehr: Little jobber in there.
Dean Saddoris: Got it. And there's also some branding on here too.
Danny Lehr: Yep. Says "Bribe" on there.
Dean Saddoris: Dunno if you guys can see that.
Danny Lehr: And then on the side, it has a line also. That's a water line. So we're gonna spill a bunch of water today.
Okay, you'll wanna-
Dean Saddoris: These Bripe guys really thought this through.
Danny Lehr: They're Canadian. Yeah.
Dean Saddoris: Take that back.
Danny Lehr: It does look like something ... We're seeing Uncle Cletus would invent.
It also comes with ... On the packaging, there's a picture of this dude with this big ol' beard and I kinda ... Have you ever seen the Red Green Show? The Red Green Show. It's like these Canadians.
Dean Saddoris: The Austin show?
Danny Lehr: Yeah. Anyway it reminds me of the Red Green Show.
Dean Saddoris: Or somebody on Trailer Park Boys.
Danny Lehr: Exactly. So go ahead and put that in there, just the top of that little dinger.
I think it says to use ... It says the amount to use, but you just fill it up to there. I'll actually look. Got the packaging here.
Dean Saddoris: That should be good.
Danny Lehr: I would say add ... Oh! Five grams. Put five grams of coffee. Oh, you're right there. Looks good.
All right. Now, you're gonna add the water to that fill line. I think it's just 30 mils, but said you could do whatever more or less, just basically rough estimate is that line on the outside, which I will say is kinda hard to see the line on the outside when you're pouring on the inside, but what's ...
Dean Saddoris: Yeah, because it'd be too smart to put the line on the inside.
Danny Lehr: Yeah. So there is that.
Dean Saddoris: You don't wanna be a smartass.
Danny Lehr: Kinda tough. All right. Now you want ... We're gonna put this in there because as we heat it up, says to heat it to 185. All right?
Dean Saddoris: This is gonna taste like shit.
Danny Lehr: It may be fantastic.
Dean Saddoris: Okay.
Danny Lehr: I'm gonna turn that down a little. I thought I did. I apparently went the wrong way with it.
Dean Saddoris: I wonder how long it takes to heat up.
Danny Lehr: I dunno. It says one to three minutes.
Dean Saddoris: So are we dabbing coffee right now? Is that what's happening?
Danny Lehr: So, true story is how I found out about this, is I actually did a Google search for "freebase coffee". And on my Google search for "freebase coffee", came up with this, thought, "You know, I'll burn the warehouse down."
This torch is actually pretty nice. The harder you depress the thumb button, the more it comes out.
We're up to 140. We gotta get up to 185 is the goal, it says.
Dean Saddoris: Oh, it's bubbling!
Danny Lehr: Oh, there we go. And we're definitely at 185 now. That does not go there, but that's still ...
Dean Saddoris: I feel like that's a dangerous temperature to be sucking through.
Danny Lehr: You don't suck it through yet. So then you stir and it says you stir it until it gets to 140.
Dean Saddoris: It still seems high.
For like the ... Yeah. Okay.
Danny Lehr: I didn't know you were a Bripe expert.
Dean Saddoris: Well, I've been briping for the better part of a decade.
Danny Lehr: Years. For a fortnight.
Dean Saddoris: For a fortnight.
Danny Lehr: Shoutout Fortnight.
Dean Saddoris: Fortnight, the video game.
Danny Lehr: Video game, Fortnight.
Dean Saddoris: Come find me on PS4 at "The_Nicolas_Cage". The underscore, Nicolas, underscore, Cage. That's my real PlayStation ...
Danny Lehr: "The_Nicolas_Cage"?
Dean Saddoris: Yeah.
Danny Lehr: The real Nick Cage?
Dean Saddoris: Yeah, just ...
Danny Lehr: Down to 160.
Dean Saddoris: 'Kay.
Danny Lehr: Dropping quick. This is fun. Like in a burn your house down kinda way.
Dean Saddoris: Yeah.
Danny Lehr: I'm gonna burn this motherfucker down!
Dean Saddoris: I just want someone to whip this up out in front of, like, Starbucks, and just, like, act like nothing's going on.
Danny Lehr: "I was, was just briping, sir."
Dean Saddoris: "Oh, you don't Bripe? What do you do? Drink your coffee out of a cup? You fucking noob! Get outta my face!" Ah, shit.
Danny Lehr: So they market this interesting because, you know, everything you need here ... We talked about ones where you don't need a whole lot of stuff. Or like say you're a kid in a college dorm or something, right? That's were things like a French press ... I use that for hot water. You can use a hot plate for stuff like that.
We're down to 155!
Dean Saddoris: Did you say this is great for college dorm rooms?
Danny Lehr: No, no, no! What's I'm saying is that some places, some of the methods we've used, you see a hotplate to brew it, right, if you're short on appliances or something. Like a hotplate is more convenient than a fucking outlet. That may not be true. But if you don't wanna get another appliance or whatever.
What they say the Bripe is really good for, and I think what it was originally designed for they say, is like backpacking, stuff like that. You don't wanna carry a big thing or whatever, so like this is everything you need for your morning coffee, for a little espresso in the morning, is what they say.
Down to 150. Only ten degrees to go and then it's go-time. Then we move on to stages B and C.
I can probably ... [inaudible 00:07:50] And then you just stir ...
Dean Saddoris: It's probably good now. Just let it chill.
Danny Lehr: Just let it chill. Now let's look.
Dean Saddoris: Ah! Now it's there!
Danny Lehr: We're there! Okay.
Dean Saddoris: What's the next stage?
Danny Lehr: Oh, actually it's kinda going back up now ... I wonder if it ...
Dean Saddoris: I don't know how accurate that thermometer is because it did say it was 85 and I don't think it's 85 in here.
Danny Lehr: It's Bripe brand. Well, you know, it was in here and it was 85 in here, which might be true because I was kinda fucking with-
Dean Saddoris: What is this like wool?
Danny Lehr: It's like a, yeah. It's like a felt. Like a felt.
Now I'm just kinda ... Now like I said, everything's branded, like I said, Bripe branded butane torch.
Dean Saddoris: The vial is not branded.
Danny Lehr: No! Generic.
Dean Saddoris: So not everything.
Danny Lehr: Generic vial.
Dean Saddoris: Generic vial.
Danny Lehr: The base is not branded. Just the base is not branded.
Dean Saddoris: Oh, yeah. But it's all one piece. It's one part.
Danny Lehr: The rectal thermometer is.
Dean Saddoris: Yep.
Danny Lehr: It's branded. Dual purpose.
Dean Saddoris: Yeah. Preferably at different times.
Danny Lehr: Yeah. Okay. See what we got. Looks like ...
Dean Saddoris: I think it's close enough.
Danny Lehr: 142. All right. So then, I suppose you remove this, right. And then it says you blow bubbles into it and then can drink some of the coffee out. You wanna go first?
Dean Saddoris: Sure. Is this hot?
Danny Lehr: No, you're okay. So, you're gonna wanna hold-
Dean Saddoris: Oh, it is hot.
Danny Lehr: Yeah, the metal I just torched is hot!
Dean Saddoris: So now do I blow the bubbles for how long?
Danny Lehr: It doesn't ... Let me see if the directions are a little more clear on that.
"When ready to drink, pick up the brew pipe by the cork, blow gently into the mouthpiece to stir and mix the coffee and water. And then try your brew by drinking through the stem."
Dean Saddoris: All right. Here we go. Ready?
Danny Lehr: Stir it up.
That's the most ridiculous fucking thing I've ever been a part of!
Dean Saddoris: All right, now?
Danny Lehr: All right, now you drink it.
Dean Saddoris: I'm now gonna try it.
Danny Lehr: Drink up. I'll tell you.
Dean Saddoris: Oh!
Danny Lehr: Lemme get some of your germs! Pass that thing over!
Dean Saddoris: That's fucking strong.
Danny Lehr: Is it?
Dean Saddoris: Yeah.
Danny Lehr: Hold on. Lemme ... Okay, now it's clean.
Dean Saddoris: Yeah.
Danny Lehr: Oh, thick!
Dean Saddoris: Yeah!
Danny Lehr: You know what though?
Dean Saddoris: It's actually pretty good!
Danny Lehr: You know what? It's actually pretty good!
Dean Saddoris: No, it is. It's just really strong.
Danny Lehr: Do you have to blow every time, I wonder. Probably to mix it. Well, because if you don't blow through it-
Dean Saddoris: It settles.
Danny Lehr: Well, all the grounds are gonna be up against the filter.
Dean Saddoris: Oh, yeah.
Danny Lehr: So you gotta blow 'em off the filter and then drink.
Dean Saddoris: As ridiculous as this is, it's actually, like, pretty good.
Danny Lehr: Aaron, you gotta get out from behind the camera and try this shit.
Dean Saddoris: Yeah. Come on, Aaron.
Danny Lehr: Let the people know. Here. So that's clean now. No worries. That's sterile.
Dean Saddoris: Take my spot.
Aaron: So what do I do, just blow into it?
Danny Lehr: You blow in it a little bit and then have a drink.
Aaron: How long?
Danny Lehr: Just go with your instincts.
Aaron: Oh!
Danny Lehr: What do you think?
Aaron: It's pretty good actually.
Danny Lehr: Is it?
Aaron: No, I'm dead serious. It's pretty good.
Danny Lehr: I think he cashed it too. I think this is cashed.
Dean Saddoris: It's cashed out.
Danny Lehr: I think it's cashed out. You get the last of it in there?
Aaron: Yeah. The whole thing.
Danny Lehr: I think it's cashed. All right, man. Well, I'm gonna say ...
Dean Saddoris: On a scale of one to ten? Let's start giving reviews for these.
Danny Lehr: Okay. Scale of one to ten ... Okay, well, so there's multiple categories. Fun, was fucking ten. I mean, you get to light it up, you know what I'm saying?
Dean Saddoris: Yeah. Process? Solid ten.
Danny Lehr: Yeah.
Dean Saddoris: Ten, for the process.
Danny Lehr: Speed. I'd have to say speed, it's probably like an eight on the speed. It really didn't take that long to heat it up. I mean, you're waiting for ... Because it's not that much water, so it heats and it cools.
Dean Saddoris: Convenience? Maybe a five. You're gotta have a lot of pieces.
Danny Lehr: Yeah, that's true, but what's interesting ... You're camping or hiking. You're in the woods. Convenience is like a ten.
Dean Saddoris: Yeah.
Danny Lehr: Because you only need a little bit of water.
Dean Saddoris: As long as you have the torch and butane.
Danny Lehr: You gotta bring the whole ho-bag.
Dean Saddoris: If you've got the whole ho-bag.
Danny Lehr: You know what I mean? So there's that.
Dean Saddoris: I would say on a scale of Keurig-
Danny Lehr: Flavor!
Dean Saddoris: A scale of Keurig to pour-over, it's a five, convenience.
Danny Lehr: It's a five ... Yeah, I agree with that. Five, convenience as far as ... Yeah, with Keurig being the old pop and drop, you know what I mean? And then the whole pour-over deal ... Actually, pour-over notes on the old Belgian Royal coffee maker is probably pretty convenient.
Dean Saddoris: Oh, the Belgian Royal. That's true.
Danny Lehr: Right. Also a ten on the fun scale.
Dean Saddoris: Yeah, easily. And then price? Probably a three.
Danny Lehr: Well, lemme tell you something. Okay, did we talk about price? Okay, so this whole thing is $60 for this setup, but it all, you know, including everything. No coffee. Also no butane. We had to run to the store. Four stores.
Dean Saddoris: That was $5 for the butane.
Danny Lehr: $5, yeah.
Dean Saddoris: We're almost in $70.
Danny Lehr: The torch came, but yeah, you gotta fill your own butane and so CVS does not have it. The grocery store does not have it. You gotta go to like your local [inaudible 00:12:57] or something to buy it.
Dean Saddoris: No, I went to four stores, or three stores and they didn't have butane, so I did have to go to the smoke shop.
Danny Lehr: Yeah! To buy the butane.
Dean Saddoris: So I grabbed my dry cleaning and my butane while I was out.
Danny Lehr: Your dry cleaning at the smoke shop?
Dean Saddoris: It's right next door.
Danny Lehr: Oh! That's convenient.
Dean Saddoris: Yeah, it was.
Danny Lehr: Well, yeah, so you can get the smell of smoke out of your clothes at the dry cleaners.
Dean Saddoris: Well, I walked in there with the butane and she was kinda confused. Like, "Ah, don't worry about this."
Danny Lehr: "Oh, that? Don't worry about that."
Dean Saddoris: "Don't worry about that."
Danny Lehr: Yeah, so price? Probably three.
Dean Saddoris: Real quick, real quick, when I was in there, she was on YouTube, looking up how to sew something while sewing somebody's jacket.
Danny Lehr: Like she-
Dean Saddoris: "Oh, how do you do this? Yeah, I'll do it!"
Danny Lehr: Oh, I thought it was a dry clean only. I thought she like tore it while dry cleaning it and was trying to hem it up before they come in.
Dean Saddoris: It could be. I take all my stuff to her though for like custom work. That's for another time.
Danny Lehr: Hey, how else do you learn? She's improving herself.
Dean Saddoris: That's true.
Danny Lehr: Flavor? I actually think, like, a seven.
Dean Saddoris: Oh, yeah, easy.
Danny Lehr: Maybe an eight.
Dean Saddoris: Yeah, seven ... We'll go 7.9.
Danny Lehr: I'll can go with 7.9.
Dean Saddoris: Yeah.
Danny Lehr: 7.9 on the taste. And you know what else? Honestly, like I know we three share it, but if you just drank just this by yourself, that's definitely a shot or two of espresso. Like, it's thick. It is thick. The consistency is interesting.
Dean Saddoris: It's very concentrated. It's even more thick than a normal espresso.
Danny Lehr: But not grounds. I didn't get like full-on grounds, but there was some particle in there. Particulate, I should say. Particulate.
Dean Saddoris: It wasn't anything like ... It wasn't as particle-heavy as, like, the [inaudible 00:14:32].
Danny Lehr: Oh, yeah, no.
Dean Saddoris: With the Greek coffee.
Danny Lehr: Right. Correct.
Dean Saddoris: But ...
Danny Lehr: Yeah.
Dean Saddoris: Very similar to the ... If it's similar to anything, it's probably most similar to the Greek-style coffee.
Danny Lehr: Yeah, true, but much more convenient, because that thing you had to light up like four times!
Dean Saddoris: Yeah. You can probably run that off a torch, though, if you had to.
Danny Lehr: I was just thinking we should torch it!
Dean Saddoris: Yeah, you probably could.
Danny Lehr: But you need something to hold the handle with, though.
Dean Saddoris: Yeah, 'cause it will burn your hand. We found that out the hard way. No, but you just need to put some cork on the end of that. Like this.
Danny Lehr: Yeah! Canadians! I guess that's the difference between a 100-year-old Greek product and the Bripe.
Dean Saddoris: Well, I think the Greeks' mindset was more like, "If you're stupid enough to grab this, you deserve to get burned."
Danny Lehr: There was Greek and then what was the other culture that that's from?
Dean Saddoris: I don't remember. I forgot.
Danny Lehr: Yeah. There it is.
All right. So that's our review on the Bripe. Honestly, if you know somebody who really likes coffee, or if you know somebody who likes, like, hiking, backpacking, or I mean ideally-
Dean Saddoris: Oh, this is a great gift.
Danny Lehr: This is, 100%, this is a perfect gift for someone who likes coffee, likes outdoor stuff, because it's kitschy, it's fun, and there's actually a little practicality to it.
Dean Saddoris: Oh, no, you give this to somebody for Christmas and you got at least 45 minutes to an hour of entertainment.
Danny Lehr: Yeah.
Dean Saddoris: Like, everybody's gonna wanna do it that night, Christmas ... Everybody's gonna wanna do it-
Danny Lehr: Everybody's gonna wanna light it up.
Dean Saddoris: Try it out. It'd be a lot of fun, actually.
Danny Lehr: Yeah.
Dean Saddoris: And no, we are never sponsored by any of these people on any of our reviews.
Danny Lehr: Nope. Paid full price.
Dean Saddoris: They're 100% fully paid-for. If you wanna buy one, maybe we'll put the link in there. Maybe not.
Danny Lehr: God. Maybe we're doing it the wrong way. We gotta start reaching out to these people ahead of time.
Dean Saddoris: Nah. Fuck 'em.
Danny Lehr: All right. That's our review on Bripe and remember ...
Dean Saddoris: This Is How We Brew It.
Danny Lehr: This Is How We Brew It! This Is How We Brew It.
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Tune in and see which member got to lift in the Weightlifting Face Off from the Caffeine and Kilos squad.
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Danny: Welcome to another episode of This Is How We Brew It.
Dean: I almost said Gas Station Cappuccino.
Danny: Not today's show. Gas Station Cappuccino, check that out. That's a podcast. We have an episode video as well, but this is how we brew it. We are from Caffeine and Kilos, Danny and Dean, and what were are going to do is we are going to teach you how to use a siphon brewer. Not only are we going to teach you how to use it, neither one of us have actually used it before. It's a really nice kind of realistic take on what to expect. Alright, so first things first, got a little gas lamp here.
Dean: Denatured alcohol.
Danny: Yeah. Denatured alcohol. We just lit it.
Dean: You got to keep it lit.
Danny: You got to keep it lit. We stay lit. You know what I mean? There's that. Then the next thing we need to do is fill this guy with water. Dean, why don't you go ahead, fill it with water there. It says on the side how many cups it holds.
Dean: Who makes this thing?
Danny: This one is made Harrio.
Dean: What's it called again?
Danny: It's a siphon brewer.
Dean: Siphon brewer, okay-
Danny: Previously we've used a Belgium style siphon brewer. This is a vertical siphon brewer.
Dean: Also, the Pyrex is key.
Danny: Yeah, you got to go with Pyrex here. I made sure to brim it so that Dean would. Oh look at that, no problem. Fill it. There it is.
Dean: This is already great.
Danny: Just the Pyrex and filling the-
Dean: Just the whole process here.
Danny: Now what we do is we put the flame directly under the center and let that thing go. Okay? Now, while that is heating up we got a few other steps here.
Dean: Condensation's forming fast here.
Danny: It's cold whatever, so yeah. You can use medium or hot water or whatever, room temperature. Now we take this guy here, which is the top top glass-
Dean: The top part.
Danny: Yeah. And then-
Dean: Is this just a stand?
Danny: That's just a stand, and you can use it for a lid as well. And this is the filter. Now this filter is interesting. It has this long string. It actually has a little bit of a spring in it and it's just a cotton filter that fits right over this.
Dean: Dude, I know what you're supposed to do with this. I'm going to show you. I figured it out, why it has a spring. Check it out. So you go in here-
Danny: It goes in there, yeah, it definitely goes in there.
Dean: Then you pull it and lock it in place.
Danny: Oh yeah. Oh there it is. Now it's got pull hooks.
Dean: Now it keeps a really tight seal.
Danny: Right, so instead of just free floating in there you pull so the hook locks in place. That was not in the instructions, but the instructions were also not in English, so maybe it was.
Dean: Yeah, it was the other symbol next to the other symbols.
Danny: Good, nice. Alright so now we can put that back in there and now we're going to put some coffee in there. Okay? It came with a little scooper, and it says eight-
Dean: What coffee is that?
Danny: This is the Caffeine and Kilos Nitrane blend. It's a dark roast. It has extra, approximately 50% higher caffeine than a standard cup of coffee.
Dean: Dark roast.
Danny: Dark roast, yeah. It comes with this measuring cup that has, or spoon I'd say, that has a little line in there and that's eight grams or all the way is 10 grams and it's basically if you're doing the three cups or the five cups. We're going full boat so we're going full boat.
Dean: Heaping.
Danny: Heaping.
Dean: We always make ours a little stronger too I feel like.
Danny: That goes right in there, and that's the appropriate amount they want.
Dean: Got to do more. Chris told me, my buddy from Five Star Nutrition always said, "What ever the bottle says, you should be able to triple that and you'd be okay."
Danny: There you go. Nitrane blend back there. We got our coffee in here now. Now, what we do is it said to actually, you put this in but you angle. You angle it or maybe you wait while this planning is fine. You put it in there. I think it might have said.
Dean: That looks reckless.
Danny: Once it's simmering. It says you angle it and you let it angle until it hits a slight boil. Then, once the water is boiling, then you upright it. What's going on here is there's a rubber gasket and so right now there's airflow, free flow. It'll help the boil. Once it's boiling, we pop that in there and then it'll create a seal. Right? Anyway, and then it'll help that.
Dean: Do you pour the coffee out of here?
Danny: No.
Dean: It's going to be poured out of there?
Danny: Yeah. How this is going to go down and we'll see it go down.
Dean: That's the handle, how you pour it.
Danny: You got it. How this is going to work and again you'll see it momentarily, is as this boils, we'll flip it. Then this will all go up into here with the coffee. While it's in there we stir it with a spoon. Use the spoon to stir it, and then for I think like 30 seconds or so. Then remove the heat. Once it stops. Then I'll go back down into there, and then we'll pour.
Dean: Very cool.
Danny: This is going to take a little bit of time for this to boil. We'll be right back. You won't even know the difference. We'll get it edited. You going to send them?
Dean: Yeah. We'll see you guys later.
Danny: It's been about seven minutes or so. We're bubbling away.
Dean: Whoa, whoa, whoa.
Danny: Is that a boil? Plug this in. That extinguishes itself. You get a little water on it. Pull that out of the way.
Dean: is that supposed to come off, turn off?
Danny: Well no I wasn't supposed to get water on it and come off, bu that's kind of how it goes. Oh it's happening though. Water's getting pulled up in. This actually should still be lit though.
Dean: Yeah, light it.
Danny: Now its all wet though. I don't know if it'll light. This is great.
Dean: I didn't know it was going to catch on fire like that.
Danny: You mean the water? Yeah.
Dean: Oh I thought you had it.
Danny: Me too. Makes for great video. It's realistic. You got to be careful not to overfill that thing, because if the water boils over. Oh, we got a solution right here. Pull that puppy down.
Dean: Good thing we have a back up.
Danny: You grab your other alcohol lamp. Get some heat there. There we go. That's real life right here. Sometimes the not perfect videos are actually the best ones.
Dean: Yeah, we didn't expect that.
Danny: There you go. There's a warning when you use one. Make sure you don't overfill the water. If it boils over, it will put out your lamp. Now we got it going again. The water is heating up again. You can see it's starting to go up the tube.
Dean: When does the extraction take place?
Danny: When it's in here. Once the water actually goes up in this, during the boil, which it has, and is still doing it. It'll go into here and once all the water is in there, we then stir it for about 30 seconds or so, and then after that, we remove the heat. At that point, and it goes back through.
Dean: Now, that the air can't escape, it's now sucking it all through.
Danny: Either when it heats up, it's pushing it through the tube.
Dean: Yeah.
Danny: Pretty soon we'll start seeing this get filled with water, which should be starting.
Dean: It looks like the water is starting to go down.
Danny: Go up there. Yeah. A little seepage. A little moisture and seepage in there.
Dean: There we go.
Danny: Here it is. The moment we've all been waiting for. Look at that. It's kind of cool.
Dean: Ooh that smells good.
Danny: Fresh coffee. Like I said, this is a full on chemistry experiment.
Dean: Oh this is great.
Danny: Smell it from here.
Dean: Smells good huh. Um bitch. What's that from.
Danny: Going to start stirring here as it continues.
Dean: There's like a Dave Chappelle marathon on the other day. I was just fully invested.
Danny: Oh dude. That's on, that's what you're doing. Get all the water out of there. As soon as all the water's out, alright go ahead and slide that out now. Wait actually, let's get the last bit of that water out of there. Alright, I think that's pretty much.
Dean: Okay.
Danny: Pop that thing out.
Dean: Normally, this is when you would extinguish the flame.
Danny: Then you'd extinguish the flame, which we did. Not in the classic way. We have our own technique.
Dean: I wonder if this relights yet.
Danny: No, it's got to dry out first. It takes time. Okay. Here we go. There's that.
Dean: Oh almost had it.
Danny: Alright, come back down in. As the temperature cools in here, the coffee goes back down in there.
Dean: We're doing this with the-
Danny: Nitrane.
Dean: Nitrane.
Danny: Yeah. Just got it in the warehouse a couple days ago.
Dean: Yeah, I haven't had the Nitrane on anything besides French press so far.
Danny: Oh. Yeah.
Dean: We should be doing-
Danny: This is cool man.
Dean: That's really cool. This is another great party trick.
Danny: Yep.
Dean: It's by no way, shape, or form a practical way of making coffee in 2018.
Danny: Anybody want some coffee? I'll have some coffee. Okay, yeah.
Dean: You're going to stay the night?
Danny: You pull this thing out. I think there it is. This guy comes out.
Dean: Is it hot?
Danny: A little bit. You rock back and forth, a little sketchy but it says rock back and forth to get it to disengage.
Dean: I don't want you to drop that ball.
Danny: I do not want to drop that ball.
Dean: It's hot too.
Danny: Yeah. There we go.
Dean: There you go.
Danny: There we go.
Dean: There we are. How can we-
Danny: This goes back into your stand.
Dean: How do we make sure that this is tight before we start the pouring.
Danny: I don't think you can. There's this here. Make sure the clamps are on, but it's pretty tight. I filled it with water earlier and poured it out and stuff so I think we should be good to go.
Dean: Okay. Well let's give it a pour here.
Danny: Okay.
Dean: There's the handle.
Danny: There's the handle on it right here. Like a chemistry set.
Dean: There's no spout on this.
Danny: Nope. I'm going to hold on to my hand in case I do spill some and burn myself.
Dean: Oh man, that smells so good. The tobacooy notes from this dark roast.
Danny: Oh yeah? I'm going to get my nose in this bad boy. That smells really good. It's hot.
Dean: It's too hot. I'd be no point in drinking this at this temperature because you wouldn't taste anything.
Danny: Yeah.
Dean: For the sake of the video.
Danny: Yeah, let's burn ourselves. That's good.
Dean: It is good. It's a good ratio, water to grinds.
Danny: You know I think really is about this type of the siphon coffee maker, and earlier with the Belgian siphon coffee maker and this type of thing. It's different than like a drip obviously because the water doesn't just go through the coffee. What's really good about it, I think one of the big benefits is that it actually sits in the grinds. It sits there and the water is, it's almost like a French press in the way that it sits in the grinds and you stir it. The difference is in a French press, yeah you push the plunger down, but the grinds still has some contact with the water. It can get a little more bitter. In this, it's fully emersed, right. You can stir it up. Then it fully extracts it and gets separated from the grounds.
Dean: The grounds will be up top.
Danny: Right. In here we have it's just pure coffee. It's not in contact with any grinds whatsoever, any coffee whatsoever, and so it really is just kind of get it out of there and so it doesn't sit and get bitter.
Dean: No, it's extremely smooth. The dark roast, the Nitrane blend is already extremely smooth, but this just took it up to like another level of smoothness. It's already not a very bitter-
Danny: Dark roast.
Dean: Dark roast at all, but then going through here it's like super pure.
Danny: A lot of times the dark roast you get that bitterness. It's funny. It has that dark roast flavor, but it doesn't have that weird bitter.
Dean: It doesn't coat your mouth really either, negatively.
Danny: I think part of that is a brewing method thing. If you brew things like this is brewed smooth coffee. You know? Let's rate it. What are the categories we rate on?
Dean: I think we just make them up every time.
Danny: Yeah, perfect.
Dean: Efficiency.
Danny: Efficiency.
Dean: Out of 10 I would say a 3.
Danny: A time efficiency.
Dean: Yeah.
Danny: Now, coffee efficiency pretty good.
Dean: We actually got a lot out of it.
Danny: 10 grams of coffee you get eight cups. That's actually, or five actually, five to eight is all the way up. Now, that's one thing I will say, it's labeled at three five, but it says it's the eight coffee brewer but if you were to fill it up all the way, it bubbles over and extinguishes the flame.
Dean: Yeah.
Danny: Really it's a five. Don't fill up past the five.
Dean: Yeah.
Danny: I'd say that's right around here.
Dean: Yeah.
Danny: You don't want it to boil over. That's good. Unless you happen to have another denatured alcohol lamp sitting around to be able to pop it up again like we did.
Dean: Yeah.
Danny: Efficiency of coffee usage, I'd say it's pretty high.
Dean: Yeah, as far as appeal.
Danny: Appeal this is nine.
Dean: Nine, 10.
Danny: Nine, 10.
Dean: Only think like maybe if they had a cooler looking stand.
Danny: Yeah.
Dean: Stand's kind of janky for the rest of the thing, how cool the rest of the thing is.
Danny: That's true. It's like this plastic.
Dean: A better looking stand might have been getting it. Even if it was chrome like this, it would have been better.
Danny: Another thing is, as far as the cool factor, I think the Belgian is full on 10. The only way I'd say this is maybe a nine under that, eight or nine under that, is because one thing about the Belgian coffee maker is it adds, it's got the scale aspect. When the water is empty, it automatically extinguishes the flame. Whereas here, you have to once the water is empty, you remove the flame yourself and that type of thing. There is a little more going on with that. I mean, hey.
Dean: Coffee taste, I mean, I would give this a-
Danny: Nine?
Dean: At least a nine. I mean, I can't right off the top of my head say this is not as good or not compared to anything else. At least a nine out of 10.
Danny: Yeah.
Dean: The coffee tastes great. It's not watered down. It's not too thick. It's not a concentrate. It's a very drinkable.
Danny: It's not an espresso.
Dean: No.
Danny: It's like a drip coffee type thing but it's very good.
Dean: Yeah.
Danny: There we go. If you want something that's kind of fun. Cost wise it's a little expensive.
Dean: Cost is probably a three or a four.
Danny: Yeah, I think it was like 80 bucks.
Dean: Yeah. Which is cheaper than the-
Danny: Cheaper than the Belgian.
Dean: The Belgian.
Danny: Yeah, definitely cheaper than this guy here.
Dean: That was a whole other deal.
Danny: Actually as far as that goes, everything on this shelf is not that far out of wack.
Dean: Cleaning I would probably give this like a seven or an eight. Probably not that much cleaning involved. Really not.
Danny: Rinse this guy out and then the thing is though, you don't just throw the filter away.
Dean: Oh it's a reusable filter.
Danny: I actually-
Dean: Brought it down to like a six.
Danny: Probably like a five, maybe even like a five. You're going to have to take that out. You're going to have to rinse that, dump the grounds. You got to take that.
Dean: Wash the filter.
Danny: There's that. There you go. If you want something that's kind of fun. Makes really good coffee, but also is fun, good conversation piece, that type of stuff.
Dean: You could leave this out.
Danny: You're vertical siphon brewer.
Dean: You could leave this out it the kitchen, on display.
Danny: Oh definitely.
Dean: Displayable.
Danny: Also, the stand does pop on top, like a little lid, so it's not like you have to have the stand separate. You could just put the stand right on top like a lid for this, so it's not totally out of the way.
Dean: The scooper was nice.
Danny: It was nice. Nice scooper, and it also helps for the stirring.
Dean: Deep scooper too. It's good for the bag. Sometimes you'll get one of these mechanisms and he scooper is always really short. Then you got to dig your hand through the bag and it never usually works out. This, they give you a nice long scooper.
Danny: Yeah. There it is. Alright. There we go. There's your vertical siphon coffee brewer. Hopefully you guys enjoyed some education on how to use it, some not so educational on how to use it. You know what's good about these? It's a real life look. You buy one of these things, it's not going to be perfect the first time you do it. What does it look like for your normal person.
Dean: It looks like this.
Danny: To get this thing popping.
Dean: It looks like this.
Danny: Except we got better stage lighting.
Dean: We're not a pretentious asshole pretending like this is our first time doing it but we've done it 30 times before. You know what I mean. This is how it would probably go down for you too.
Danny: It's how it goes. Alright guys. Thanks for tuning in. Thank you to Caffeine and Kilos, Nitrane blend.
Dean: This fucking Nitrane is good.
Danny: It's so good. Choo, choo. All aboard.
Dean: Flavor town.
Danny: Alright flavortown. Flavortown USA, next stop. Alright this is how we brew.
Dean: See you.
]]>
Danny Lehr: All right, if you are here for Caffeine and Kilos, I'm Danny Lehr. I am here with Wesley Hamilton. You go by Wes or Wesley?
Wesley H.: It don't even matter.
Danny Lehr: Doesn't even matter. We'll do it this way. My name's Danny.
Wesley H.: Alright, Wesley.
Danny Lehr: Wesley! Wesley it is. Right? Okay, there you go. Whatever you say, that's what you wanna be called. That's how we do it. Alright, so Wesley, you're from Kansas City. In Kansas City, you run a nonprofit. He came up to me and told me the name of it and started talking about it a little bit. This guy's got personality for days, and I just love what he's doing. So I wanna talk to him a little bit about it. He's also competing. We're here at Wodapalooza, beautiful Miami. So he's competing in the adapted division of the competition here.
First, Kansas City, what's the name of your nonprofit?
Wesley H.: The Disabled But Not Really foundation.
Danny Lehr: The Disabled But Not Really foundation. All right, so what kind of stuff do you do? How do you make an impact with that?
Wesley H.: I believe that instilling a physical, limitless mindset through fitness and nutrition will help people with disabilities push past the limits that they set mentally.
Danny Lehr: Oh nice, so a lot of times, do you work with adults, kids, both?
Wesley H.: To me, everyone. Age doesn't matter. I do training with senior citizens, go to children's hospitals, and just really trying to show people what a healthy lifestyle and being active can actually do for you.
Danny Lehr: Yeah, very interesting. So a lot of people you work with, are they ... Like you yourself, you've not always been disabled but not really? So that happened to you later in life? So how old were you? Do you wanna talk about what happened real quick?
Wesley H.: I am 30 now.
Danny Lehr: 30 years old.
Wesley H.: I was shot multiple times when I was 24, walking back to my car, didn't know the person, never had an altercation. Once I got shot the first time, I was looking at a man I never knew. Over time, I realized that he was heaven sent, and he actually blessed me with a life that I would never give ... I love this.
Danny Lehr: You would never imagine doing what you're doing now?
Wesley H.: No, man. It wouldn't have happened if this didn't happen to me.
Danny Lehr: Basically, the worst thing that ever happened to you is often the best thing that ever happened to you, and sometimes the best thing that ever happened to you ends up being the worst thing. You never know where it's gonna take you.
Wesley H.: Like some people's marriage.
Danny Lehr: Yeah, there. Yeah, don't worry. My wife won't watch this. So that happened? So at first, you were kinda depressed and that shit? So how did that go for you?
Wesley H.: Bro, I was 230 pounds when I first got injured. I was always overweight my whole life, and I never looked at fitness as an outlet. I didn't think I needed to be fit. I didn't think I needed to be healthy. Then I started to go through health complications. I ended up being put on bedrest my first two years, which was a struggle being a single father. I got sole custody of my daughter when she was two. Several months after that, I was shot.
Danny Lehr: Oh man, yeah.
Wesley H.: It was like ... Man, I sunk into depression so bad I didn't even know how to get out of it. Then one day I said I had to do it for my daughter.
Danny Lehr: Right, started working out, never looked back?
Wesley H.: Actually, man. I lost the weight eating healthy.
Danny Lehr: Eating healthy, really?
Wesley H.: I'm still on bedrest. I lost 100 pounds just eating right.
Danny Lehr: 100 pounds while on bedrest.
Wesley H.: It was about a year's time.
Danny Lehr: Man, that's wild. So then a lot of the people you work with, are a lot of them people like yourself that something happened to them, and that's why they're now disabled? Or do you work with people who have different ... they've been like that their whole lives or what? Or is it everybody?
Wesley H.: It's everybody. To me, what is your disability? Right?
Danny Lehr: Right.
Wesley H.: Mental, physical, emotional, everyone battles something, and sometimes you can't see it. My goal is to help you with those mental limitations and teach you and show you how to push past them.
Danny Lehr: Fantastic, so now you're into competing and doing this type of thing. How long did doing crossfit or just competing in events like this?
Wesley H.: It's been about two years. I got my first gym membership September 2017, so two and a half years. I started doing bodybuilding first, found out about CrossFit, fell in love with Crossfit. The community altogether is so dope. It makes you wanna come and compete. You don't even have to have that mentality that I'm going to win. It's like I'm going to be around people that have a like mind just like my own, and they're pushing themselves just like I am every day. We feel good; we encourage each other. Why not be involved?
Danny Lehr: Fantastic, man. That's really cool. So what is one thing you'd say you're most proud of that you've accomplished? Maybe it's in the health space. Maybe it's something totally unrelated. What is your one thing that you're proud of?
Wesley H.: Impacting community that I grew up from. Showing youth that opportunities come to those who create them.
Danny Lehr: Ah, man. That's awesome. Create your own luck. Create your own opportunities. Fantastic. If one person wanted to make a difference, maybe in your arena, so it's somebody with a disability of some sort, what can you say ... Here's something that can help anybody, like a blanket thing. What's one thing that somebody can do that can make a difference for them?
Wesley H.: Love yourself.
Danny Lehr: Love yourself.
Wesley H.: Accept. Once you do that, you become unstoppable because you don't care about what people think about you. You don't care about anything besides who you are because you have accepted everything about yourself, and you will be able to face every challenge that life gives you.
Danny Lehr: Awesome, man. Really cool. Hey, thanks for your time. Appreciate it, Wesley.
Wesley H.: Hey, I appreciate you, man.
Danny Lehr: All right, thank you.
Wesley H.: Caffeine and Kilos, baby!
Danny Lehr: Thank you.
]]>Danny Lehr: How's it going? Danny Lehr from Caffeine and Kilos, and I'm here with Nick Shaw. Nick, you're from RP Strength-
Nick Shaw: Yes sir.
Danny Lehr: Renaissance Periodization, and you guys say mostly nutrition planning.
Nick Shaw: Yeah, yeah, mostly diet, that's what we're most well-known for. We do a little bit of strength training stuff, but yeah, mostly diet.
Danny Lehr: Awesome. Before doing that, you personally, Nick Shaw, what were you doing before founding Renaissance Periodization?
Nick Shaw: I was a personal trainer in New York City. Yeah, that's where me and my buddy [inaudible 00:00:32], that's where we both started. We were trainers in an little private gym in Manhattan, I did that for about two years. My buddy did that for a year, went back to school, and then I kind of branched out, did a little bit of online training. In a nutshell, that's kind of how RP started.
Danny Lehr: Yeah.
Nick Shaw: 2012 or something like that, 2013.
Danny Lehr: So the personal training and that whole fitness idea, where did you kinda get that love for fitness, that desire to help people out with that?
Nick Shaw: Man, it's kinda always been around. Even when I was in high school, I was a distance runner, if you can believe that.
Danny Lehr: Really?
Nick Shaw: Yeah, yeah.
Danny Lehr: Did you do cross country, or track, or both?
Nick Shaw: Yep, both, yeah, yeah.
Danny Lehr: Really?
Nick Shaw: 5K man.
Danny Lehr: What was your best race?
Nick Shaw: 800 meters.
Danny Lehr: Really? And what was your best 800 time? Do you remember?
Nick Shaw: Sub two minute.
Danny Lehr: Really?
Nick Shaw: Yeah.
Danny Lehr: Sub two minute.
Nick Shaw: Yes.
Danny Lehr: That's better than I can do.
Nick Shaw: It's not too bad for high school.
Danny Lehr: Today, what is your 800 meter time?
Nick Shaw: Prob about double that.
Danny Lehr: Now you said probably, that means you're not sure. When's the last time you did it?
Nick Shaw: When's the last time I ran a 800?
Danny Lehr: Yeah.
Nick Shaw: Oh man, like 10 years ago.
Danny Lehr: Well, you know what they say?
Nick Shaw: Go do it today?
Danny Lehr: No time like the present.
Nick Shaw: Yeah. It wouldn't be pretty, I'd probably pull up with a hammy or something like that, so we'll see.
Danny Lehr: Just blow out your gas rod.
Nick Shaw: I mean there might be a what? I could just hop on the course from this morning, right?
Danny Lehr: Yeah, there you go. 7K. So the distance running, and so was that you say, like your first love as a sport? Did you have other sports that you got ... There was kind of a whole -
Nick Shaw: Actually, I'll tell you exactly what happened man. One summer, I kinda figured it out from like my freshman, sophomore year in high school. I just started running a lot, and working out a lot, doing all sorts of stupid shit.
Danny Lehr: Yeah, the fun stuff.
Nick Shaw: 15, 16, I didn't know any better. All of a sudden, it showed up sophomore year for cross-country, and I got my ass kicked freshman year. I show up for sophomore year, and I was keeping up with the best guys. I was like, "Hey, this is how it works. I work really hard, and all of a sudden, I do a lot better." I think that's when it kind of went, clicked in my head now. It's like alright, now I know what I gotta do. Just keep going, keep getting after it. I guess you'd say that's what really started this.
Danny Lehr: So from that to RP Strength, and growing that thing, just everything else in life, what's one thing in life you'd say you're most proud of?
Nick Shaw: Got two small kids, and my wife and I both get to work from home. We're kind of always around, and I think not a lot of people have that luxury. I'm very proud of that.
Danny Lehr: Awesome. One person, sometime we say want to get strong, but we can say strong, connect to that, and also nutrition. You can have the two part as one, because somebody says, "I just want to get stronger." I know individuals have different things, but if you're just one blanket over you, this would help anybody get stronger ... Another thing, this would help anybody, like what's the most quick fix diet thing? What's one change that can maybe say that?
Nick Shaw: Change in performance. I mean don't be scared of carbs, you don't have to kind of hop in all the low carb stuff, especially if you care about strength performance. Carbs are a good thing for that.
Danny Lehr: There we go. That's that, and then just getting strong. Maybe a trainer, or something, or is it the same advice maybe?
Nick Shaw: I mean just for training, you can probably say this for both of them. Just be consistent.
Danny Lehr: Right.
Nick Shaw: Literally doesn't matter your diet, doesn't matter your training program, whatever you do, you just gotta be consistent with it. If you do that, you're gonna see some type of results.
Danny Lehr: Awesome. Hey, thanks a lot Nick, thanks for stopping by.
Nick Shaw: Thank you.
Danny Lehr: Alright, make sure you check out Nick, RP Strength.
]]>Danny: It won't be once we light up this bitch.
Welcome to another episode of This is How We Brew it.
Dean: It's how we brew it.
Danny: This is how we brew it.
Dean: It's 2018.
Danny: January.
Dean: And I'm feeling lean.
Danny: Feeling lean?
Dean: No.
Danny: All right. So, today on This Is How We Brew, we are going to go over how to use a Belgium coffee maker. Now it's actually a Belgium royal coffee maker, which-
Dean: Which is only for the upper echelon.
Danny: Yeah. It's a type of siphon coffee maker, so maybe if you look up siphon coffee maker. Some are stacked vertically. Those are referred to as the French balloon. These are Belgium. This is how it works. No electricity needed, so that's nice, and, okay, I've done this once. Dean's done this never, so that's how we like to do these.
Dean: I've never even seen it done.
Danny: Yeah. All right.
Dean: I wasn't even around when it was being done. I wasn't allowed to.
Danny: No. You weren't allowed to. All right, first things first. Down here, this is a-
Dean: What's in there?
Danny: This is basically like a giant candle.
Dean: It looks like a genie's going to come out.
Danny: Yeah. A genie's going to come out. And so inside is actually, some of this bad boy over here, denatured alcohol. So, this involves flames. It involves denatured alcohol, gasoline basically.
Dean: At your local hardware store.
Danny: Yup.
Dean: Bottom ends on. Shifted actually. Going to drink some of it now.
Danny: So, hopefully. Oh first, fill with water. So, unscrew this. This bit here.
Dean: Looks like a chess piece.
Danny: Little chess piece. Little pawn.
Dean: Pawn.
Danny: Little pawn there. I think that's closed. Not sure. And I'm going to fill this part with water. It's going-
Dean: How much water?
Danny: 400 CC's, and I only know that, cause this is supposed to [crosstalk 00:01:44].
Dean: That's a good breast size.
Danny: 400 CC. Like silicon or whatever. It's a good size for all kinds of things I suppose. All right. Last time-
Dean: Every time I think CC's, I just go ... I default to breast implants. Like, when have you ever measured anything in CC's.
Danny: Chemistry class.
Dean: Yeah.
Danny: All right. Now, so I got a ... This filled with water.
Dean: You screw in the-
Danny: Screw that back in now. Seal that bad boy up. Screw it back in the pawn. Now, next thing actually is right here, we're going to need to put five tablespoons of coffee in there. So, Dean, I'll put five tablespoons of PR Blend in there.
Dean: So, is that one tablespoon?
Danny: It's one tablespoon. Came with this. It's actually a nice long-
Dean: Yeah. Good for the bag.
Danny: Nice good bag, bag [gator 00:02:33]. Little tablespoon there.
Dean: Thank God these have resealable stuff on them.
Danny: It does make it nice.
Dean: Just saying.
Danny: While you're getting those five tablespoons out, I'm going to start this part, there's a ... It comes with a filter. You need a filter. It's cloth. It's a cloth filter. It has strings on it, and the ends will tie around something. So, there's this little guy here, so I actually put the filter on the ends of this. And we'll tie that up. So it's almost like a little sack. Almost like a little sack on there. Little mini sack or something. Tie that bad boy off. Load of manual labor here.
Dean: Well, that's either five or four. I lost track.
Danny: Yeah. Probably good.
Dean: No, that's fine.
Danny: ????????
Dean: I was kidding.
Danny: All right. There we go. This guy's tied off. Not getting too serious out there. Let your strings hang low. Now, this goes in here, and this part goes in right-
Dean: So, it plugs in like a cork, kind of a cork system.
Danny: Yeah, it's kind of like a cork right there, that makes it tight so it makes a little bit of a, little seal on there. We got the in there with the coffee grounds. Okay. We got a lid. Pop it on this bad boy right here. I don't know if that's what you're supposed to be doing.
Dean: I just wanted it to be more even. I was trying to get it to fall down.
Danny: Oh well, it fills.
Dean: Okay.
Danny: So.
Dean: Oh my God.
Danny: We're going to pause. There we go. All right. Now, all we do is ... don't worry about that. Now, what we do is we open this bad boy here. Oops, spilled a little water. That's key. All right. So, this goes down and now, just by the way, it'll hold that open. Now while-
Dean: This is just gonna use this handle here.
Danny: I didn't know that was an option.
Dean: Yeah.
Danny: Go ahead. Push down. Lower for us. There we go. Now we will spark it up. There-
Dean: That thing lights fast.
Danny: Well, it's covered in alcohol.
Dean: Yeah.
Danny: Alcohol lights quick. So
Dean: It's a clean burn.
Danny: While this starts going, okay. We are going to go through a few stages here because there is actually there's chilly water in here, so we got straight out of the filter. So, the filtered water so what's gonna happen first is condensation. Then the condensation will dry up, evaporate, and then as the water heats ... Let me explain what's gonna happen. As the water heats, what's gonna happen is then it's going to go through the siphon, through the little hose here, and fill this container.
Dean: Mm-hmm (affirmative)
Danny: As this container fills with water, this will be lighter-
Dean: This chalice.
Danny: This chalice. Is going to be lighter so the balancing will tip right?
Dean: So, there's a tipping point?
Danny: There's a tipping point. Now, as this goes up from the tipping, it automatically extinguishes the flame.
Dean: Oh, so it's resting on the container.
Danny: This goes up. Then boom, and that's the benefit of this compared to the vertical stacked siphons.
Dean: It doesn't- it doesn't turn off the flame itself.
Danny: You have to cut the flame yourself at the right time. This automatically does it at the right time.
Dean: Oh wow.
Danny: So then the flame-
Dean: This is a way more advanced version here.
Danny: Way more advanced version. Then what happens is this is empty from water, but what happened if all the water that was in here, in a sealed container goes into there? What do we have going on here now? Once the temperature cools.
Dean: Hm.
Danny: We've got a vacuum.
Dean: Oh, so you don't want to open that.
Danny: So then it sucks all the coffee, the coffee and the grounds at the appropriate time once the proper extraction is taking place-
Dean: Sucks it through this bag.
Danny: Mm-hmm (affirmative). That's why it's called siphon brewer. It then sucks all the coffee out of the chalice back into the pawn.
Dean: So, this is where you actually pour the coffee out?
Danny: And then we got the little spin froth.
Dean: Oh shit. So there's a spik, like a spout.
Danny: Yeah, really small. Comes out really slow.
Dean: Whatever.
Danny: Yeah.
Dean: That's awesome. I can see that part.
Danny: Yeah.
Dean: I didn't realize that that was what it was.
Danny: Oh, it's a whole thing. One little thing. I don't know if maybe a higher-
Dean: First off, hold on. Why are coffee shops not putting on this fucking display?
Danny: Well, part of it is because this takes like 15 minutes.
Dean: Well, I mean-
Danny: We'll cut out and then we'll come back in when the excitement happens-
Dean: I've waited plenty of times for 15 minutes for a coffee that was ... there was no line, it was strictly ... Go to Phil's coffee or something like that, and you're waiting for 15, 20 minutes for a cup of coffee.
Danny: A lot of times they make these in a copper. Made with copper. We got stainless set. They make different colors. And so, it talks a little bit about it here. A little bit about the history, but also gonna give you a brief overview. The first balancing siphon apparatus was patented in the United States. Go USA.
Dean: But it was a Belgium-
Danny: In 1866.
Dean: So, we basically just made a better version of the Belgium invention.
Danny: Right. In a Belgium style, or balance brewer, the process of making coffee is more elegant. So, that's going on here. A lot of people, a lot of reviews of this when I bought it, people are saying, "Oh, it works great. It's a good conversation piece."
Dean: I was going to say, at a great dinner party or something "Oh, check out this shit."
Danny: Yeah, for after dinner. "Hey, anyone want a cup of coffee?" "Oh, I could use a cup of coffee." All right. And then you slap this bitch on the counter, get out the lighter, and you know what's going on now?
Dean: A show.
Danny: A treat. You got a show. Yup that's exactly it.
Dean: Wow.
Danny: Yup.
Dean: It's very cool.
Danny: All right. Let's ... Downside is, it does take a little bit of time because you have to wait for this whole thing to heat up and then, you know that ... But we'll come back in once things start happening.
Dean: All right.
Danny: So this thing is all sealed off. Oh got a little liquid in there. See it just starts to ...
Dean: There it goes.
Danny: Good things are happening. Here we go. Filling up.
Oh yeah. I told you. The excitement is ... It's hard to contain yourself.
Dean: Yeah, it's pretty impressive.
Danny: This is fun. This is kind of fun.
Dean: Let's get some close-ups of that, Aaron.
Danny: Get on that. Get on that action.
Dean: Here it goes.
Danny: And make sure once this guy starts raising up, you wan-
Dean: It's getting faster and louder.
Danny: It's filling.
Dean: Oh this is pretty awesome. This is awesome.
Danny: It's a whole thing. See how the grounds are expanding while they're taking on water? Oh look things are ha- ... Here it goes. Oh.
Dean: Here comes the dump.
Danny: Ahhh. Whoa. And then it cuts it.
Dean: Flame's out.
Danny: Flame's out. No more le flame, only le flare. And then,
Dean: And now the straw is currently sucking the liquid out.
Danny: Now it is sitting and as the temperature drops in the container, right? So it's just sitting there and now, it has a little pressure in there. Once it starts cooling down, air molecules slow down. And now you can see it sucks it back in, sits it back down.
Dean: That's how fast it sucks it through.
Danny: That's how fast it sucks it through. Vacuum, dog. There it is.
Dean: Now, it's ready to pour and enjoy.
Danny: Now, it's ready to pour and enjoy. So they say first thing to do when you're pouring is-
Dean: You grab a caffeine and kilo certified mug. Certified pure blend consuming mug.
Danny: Say you loosen up this top so a little air gets in there. Otherwise-
Dean: You don't want it shooting out.
Danny: Well if you open the spik, nothing will happen here, you know what I mean?
Dean: Oh okay. Just thought it you went too fast-
Danny: Shit's hot. There we go. It's burn yourself just to touch. And there we go. We have coffee.
Dean: Wow.
Danny: It's a little slow coming out of there.
Dean: Yeah.
Danny: But that's all right. Perfect. Sorry about that.
Dean: So how many cups does this make?
Danny: 400 CC's is the water, so a couple of cups.
Dean: Yeah, so maybe ... so it's good for a date night.
Danny: Date night?
Dean: You have a Craigslist friend over-
Danny: Yeah.
Dean: That's nice.
Danny: Boy, do I have a treat for you?
Dean: It'd be a story.
Danny: It'd be a story. There we go. And there's some more in there. I just cut it, you know. So that we could get the-
Dean: So it looks to have a pretty dark-
Danny: Yeah it brews pretty thick. Wanna get in there? Check that out. There it is.
Dean: It smells great, but I mean, our coffee always smells good.
Danny: Yeah.
Dean: This looks really hot. Like it'd be too hot.
Danny: Piping. Someone would describe as piping. Yeah, well let's burn ourselves.
Dean: Yeah, here we go.
Danny: Here we go.
Dean: Oh that's good. Oh. It is dense.
Danny: It's dense.
Dean: Yeah. How it almost has an express density to it.
Danny: It's like between.
Dean: Yeah, it's pretty dense.
Danny: I will say though, not the best tasting coffee I've ever had.
Dean: It's-
Danny: It's not the coffee.
Dean: It's too hard to tell right now.
Danny: It's too hard to tell, but what I'm saying is the brewing ... It is very smooth. Perabum is always pretty smooth, but it does seem a little smoother than some methods, but it's not like, "oh holy shit, that's the best cup of coffee I've ever had." You know what I mean? For example, these are espressos, so it's not exactly the same, but like the time of the arrow press or that one pump guy, the one pump dog, you know what I'm talking about? Pump dog millionaire.
Dean: Yeah. That little pocket express machine-
Danny: The little pocket express ... Those to me in my opinion those actually make the smoothest best. You know?
Dean: This is good.
Danny: It's not bad. In my honest opinion, it's fun, and I love it. I'm going to use it sometimes because it's fun. But does it actually make better coffee than other methods? Eh, debatable.
Dean: I don't know. I really like it.
Danny: Well. Well I guess that's where we differ.
Dean: I feel like you get a lot of flavor.
Danny: Oh yeah.
Dean: I feel like you are getting a lot of-
Danny: There's a lot of flavor in there.
Dean: This is kind of how I make it at home. Maybe that's why. I overkill it with the French press-
Danny: Oh yeah.
Dean: I use a lot of scoops.
Danny: I will say this is very similar to a French press.
Dean: Yeah.
Danny: Right. Except for the argument here is that this is actually superior because in a French press, you push it down when the grounds are still intact with the coffee. Whereas here, it is completely taken out because there are no grounds in here, so it helps keep out that last little bit of bitter.
Dean: Yeah, it does feel like very granule free. Like I'm not getting any kind of texture at all.
Danny: None. Yeah. Well there we go-
Dean: Which I really like this. I think I have a little bit different opinion-
Danny: Yeah.
Dean: On it than Danny on this. If you like, I don't know. It's very full flavored, but it does have a little bit of spikiness to it. Do you know what I mean?
Danny: Mm-hmm (affirmative).
Dean: It gives it a little kick. A little spice.
Danny: Yeah- you really taste the flavors.
Dean: Yeah.
Danny: Yeah. Well there you go. So there you go. Whether ... I will say this. The Belgium Royal Coffeemaker is definitely fun.
Dean: It retails for $120 dollars?
Danny: Well, they're all over the place. They would be-
Dean: This model here.
Danny: Oh yeah, they're between $120 and $180. About. If you don't like Amazon. That's where we bought it. So it's right in that kind of range-
Dean: It's not your budget apparatus.
Danny: Not a budget ... You know what it is? It's like we talked about. You have people over, after dinner you make a pot of coffee-
Dean: Or Craigslist friend.
Danny: Craigslist friend over. You know. And there you go.
Dean: Yeah. There it is. Very cool. Well that's good. That was fun.
Danny: Yeah.
Dean: Definitely one of the most visual pleasing coffee making experiences I've ever been through.
Danny: Mm-hmm (affirmative).
Dean: You can say that again. You know what I mean? Like does it get much better than that? As far as a showman's?
Speaker 1: The whole thing is like there is a balance. Science is involved. You actually get to light something on fire.
Dean: Yeah.
Speaker 1: Who doesn't like that?
Dean: Who doesn't like fire, balance, science, shiny-
Danny: It's a weighted balancing thing here, actually the (inaudible) closes, it's open but that as this lifts up, it closed down because these are weighted. So it's a balancing act there as well. So the whole thing is-
Dean: It' also a safety mechanism too, that it shuts off itself-
Danny: Shuts off itself-
Dean: So, you're in another room, it's done, you don't gotta worry about it falling over, burning the house down-
Danny: That's the things about vertical siphons. The vertical vacuum brewers, or siphon brewers. They shut ... Once they're empty, you shut it down yourself. This has a little more control over that.
Dean: Wow.
Danny: So there you go.
Dean: Very cool.
Danny: This is how we brew it.
Dean: This is how we brew it. See you guys.
]]>
Jace: What's up everybody? I'm here with Aaron.
Hey Aaron, what are we doing right now?
Aaron: We're here at Society Barbell & Fitness. We're going to teach a couple of these dudes how to snatch and clean and jerk.
We're going to drop some knowledge bombs, like we always do when we come out here. So it's going to be fun, like always.
Jace: Where exactly is Society Barbell?
Aaron: Miami, Florida. What a shitty view.
Jace: It's super shitty.
Aaron: Yeah, shitty view.
Jace: Can you tell me a little bit about-
Danny: Got a couple guys here, Chris and Steve, and they're going to warmup a little bit.
Then, what we're gonna do, is we're just gonna have them start snatching, and then as they snatch, I'm just going to watch them, and I'm going to make what I think are the simplest corrections. So what's the biggest bang for the buck, right? What's a little fix we can make that will make a big difference, or maybe they're doing something completely wrong. What fix can I make then to make a big difference?
I'm going to help these guys out ... We're going to snatch first, see where time's at, maybe clean and jerk also, but really just kind of more of a of one-on-one session, just help them out with their lifts.
So, here we go.
A couple things I'm seeing kinda early, so I'm gonna watch as the weight goes on. Steve has a habit of jumping forward a little bit, so we're gonna see if that continues.
It looks like he's behind the bar a little early over here. We moved his hands out just a little bit, so we'll see once he gets going.
If you have that habit of jumping forward, and so what I find, instead of ... One thing is you've got to stand on this line, that will help you stay behind it, that will help solve the problem.
Steve: Yeah.
Danny: Right? So where the root is, so the issue as to why you're doing that is you're getting behind the bar really early. So your shoulders you want to stay on top of the bar always. Always on top of the bar. Meaning that when it's in your hips, you're already behind it. We want you to put the bar on your hips, for your shoulders to be directly over the bar. Okay? So let's go ahead and take the weights off real quick, and [inaudible 00:02:16] back on.
So yeah. This is Steve. Steve's problem is jumping forward kind of what's the root issue, and that's a positioning thing.
Go ahead, grab the bar. And so let's go to like your power position, position one. All right. You were here. I want to make sure it's actually here, because that puts the [inaudible 00:02:35] over the bar. Right? And then from there, we need to [inaudible 00:02:41]. Can you just stand straight up? Straight up and then under. Okay? What you were doing, you were here and you were leaning way back, and that's why you were chasing it. All right. So from here, just straight up. All right.
So grab it there and go. Good. Again. Get over a little. Hold this up. Stay tight here. Stand all the way up, all the way up. [inaudible 00:02:58] tight. All right. Now, go ahead, hips back. Good. And go. Good. One more. Good. Okay. Now, go ahead and bring it back down in that position. And now from here, go to [inaudible 00:03:13]. Now, adjust those knees. Good. A little more. Good. Now, go back to that position. Nope. Not there. There. All right. Again. There and back up. There.
Now, look. Relax, let the bar float away. If you move it. Okay. Now, pull it in. Boom. Feel how it's in your lap? Okay. Relax. Pull it in. Good, so that's what we want to do.
All right, so one more time. [inaudible 00:03:38] Just below the knee. Back to the hips. Good, and go. Good. There it is. All right? We are going to kind of work that drill four times. Go ahead and give that a rest a little bit.
What we are going to do here is we are going to stand all the way up, so one from the hip, one from the knee, one from the floor. Like that. We are going to walk through [inaudible 00:03:56]. All the way up. Okay, position one. Good. Now, knees and on the floor. Head's down. Now, at the knees, at the hips. Over, there. And go. Good. And now, at that position. Now, at the knees. Go from there. Very good. And now on the floor. I'd just go as slow as you can to the knee, and then, you go. All right?
Stay over. Stay over the bar. Come on, Steve. Looks better. How does that feel?
Steve: Good.
Danny: Okay. Cool. So like you're not on the floor at all there's no like ... All right. So it's like a root issue. You know?
You know, when you're in a position, that change to or to get ... The best way to do it is warming three positions. Here, knee floor, and then go to move between them, but every time you're at hips you never come up, always on top of the bar. Right? And if you always train positions that way then that's [inaudible 00:04:58] the game.
So you're going to jump as high as you can. You go like this, or you go like ... It's a free jump zone, right?
Steve: Right.
Danny: So that's where your power is at and you want to [inaudible 00:05:09].
Set up like it's natural, please. Go into [inaudible 00:05:10] position. So I believe that you're a little high. Once you center your pull directly on top of the bar, it's the primary handle. So sink your hips just a hair more. All right, a little more. Good. There. Now, the center of pull is directly on top of the bar and that's what we want. Now, just stand up. Relax. Now, like from there, when it's on the ground, I don't want you to think it'll pull like a deadlift once you move like a squat.
So think when you're squatting, how you put your feet through the floor, ...
Charlie: Right.
Danny: ... you're not like pulling it back. Right?
Charlie: Right.
Danny: So from that position, I want you to actually push your feet through the floor like you're in a squat.
Charlie: So keep my butt down?
Danny: Yes. [inaudible 00:05:50] bar's at your knees.
Good. Pull. There you go. Lower back down. One more time. Good. All right, go down. Relax, take a stand up. See how quick [inaudible 00:06:01] feeling. So that's what ... First pull. That's coming off the floor, that's what it should feel like. So, it's going to feel heavier that way off the floor, because you're using your quads and not your abdomen, but it's going to feel better above the knee and that's what really matters. You know what I mean?
Charlie: Okay.
Danny: So me feel ... You're putting yourself above it, the disc stands off the floor to be at an advantage when it matters. Okay? Let's do that one more time. Position two, just at the knee. Good. Again. [inaudible 00:06:34] Good. Very good.
And then you sit. We are going to do one with a [inaudible 00:06:39] and one not. Nice. And you're done. Keep your eye forward too. Good. [inaudible 00:06:56] Feel okay?
Charlie: Yeah.
Danny: Good. There it is. So we've tried to do that and it's really heavy. It's going to be [inaudible 00:07:13] so you're going to catch it. Do you feel like you're stalling, like you're going to be tight? You're going to catch it tight, but you're just going to have it [inaudible 00:07:20]. Right? And so that's ... I'm not saying fall one time [inaudible 00:07:22]. But so like staying heavy and tense or even like [inaudible 00:07:26] heavy and tense, I would say things like, "Try to power it." Like the goal is to power it. Noway. No one's going [crosstalk 00:07:35].
Charlie: [crosstalk 00:07:36]
Danny: Yeah. And I know there's zero chance I'm going to be able to stop, because if I'm thinking power, I'm going to catch it tight. You know what I mean? If you feel like kind of push you down but feeling it push you down means you're tight. If you're loose, you just go down. You know what I mean?
[00:08:10] In jerk, they call this tight-roping. Or this way, it's like your feet are close, but it's off balance. We need to get a little wider. You're feet are going to [inaudible 00:08:17].
Charlie: [inaudible 00:08:21] start a little bit wider. Do I make it wider or do I [inaudible 00:08:22]?
Danny: That helps, but for me it's going from here to moving them in. So if you put them on [inaudible 00:08:28] it will help [inaudible 00:08:30] really good. Because, actually, if you see Mike, we are going to [inaudible 00:08:34]. But it's like there's a line between the feet. There's, you know, virtually zero chance they actually landed it, but in your head you're thinking like I'm going to buck and roll my land. A typical land, they like over correct so if you're teaching something new ... So yeah so it's a line like you make sure you land it on the side. Put a [inaudible 00:08:54] and have them ... have it be there and have some co-work [inaudible 00:08:56] hips. Right? Then move it after the jerk and they think it's still there. You know?
You're all right. Now, follow back here. Soft back. Back leg, bend your back leg. There, there. That's [inaudible 00:09:21]. Now [inaudible 00:09:22] the back. Good. Step back. Step up. Good.
For you, it's really a soft back knee. [inaudible 00:09:31] Your body weight should be on half way to [inaudible 00:09:37]. You know what I mean? And so that's going to, that soft back leg will help [inaudible 00:09:39].
Bend this knee, there. Now, step back. Step up. Good. Again. Hands at the hips. Go. Good. Okay. Step back. Step up. One more time. Good. Step back. Step up. Good.
There you go. Much better. Step back first. Good. One more jerk. Good. [inaudible 00:10:14] that time. Oh, yeah.
Okay. Now, honestly, for you I have no [inaudible 00:10:35]. It looks really good, especially these weights. Once we kind of got the mid down low, then it looks really good.
Charlie: [inaudible 00:10:41]
Danny: There were minor [inaudible 00:10:42] jump back further [inaudible 00:10:43] ... and quit jumping back as far. [crosstalk 00:10:45] Yeah, exactly. And I mean, the jerk was great. I don't think anything else will really present itself unless we put a little more weight on. [inaudible 00:10:54] If you want to do some more you can, but honestly, I think it looks good.
Charlie: Thank you.
Danny: Like [inaudible 00:11:01] if you keep working, it's going to make ... Your technique is good enough ...
Charlie: Right.
Danny: ... to improve on your strength improves.
All right so I've got Steve here so we just did some snaps, clean and jerk work, what do you think? Out of everything we did, what's one thing that stands out the most that you think you're going to implement moving forward?
Steve: Working on a soft back leg.
Danny: Soft back leg [crosstalk 00:11:19] on the jerk? Yeah, and I think I like that because with that correction, you've also corrected your foot placement ...
Steve: Right.
Danny: ... as well. And so if I got ... My entire theory on coach with all this, with everything not just weightlifting, but you want to find what's the smallest thing we can do to make the biggest impact?
Steve: Right.
Danny: Right? So for you, soft back knee corrects like three different things.
Steve: Right.
Danny: You know? So that's really cool [crosstalk 00:11:40]
Steve: Appreciate your time.
Danny: Yeah. I appreciate that.
And Charlie, I called you Chris earlier on camera.
Charlie: [inaudible 00:11:45]
Danny: Charlie, is there anything that kind of stands out to you that you ... ?
Charlie: Yeah, you definitely fixed my start position. [crosstalk 00:11:52] Yeah. Definitely, I think that was definitely an issue for me, and, you know, just trying to stay strong and go from that position ...
Danny: Right.
Charlie: ... and not be soft overhead.
Danny: Yeah. Charlie is actually a pretty good lifter. He had ... Overhead, he actually had ... I really liked his overhead position a lot. Yeah. He's a little soft in snatch catch and then that position off the floor, but we tweaked a little and he's actually really good at making those adjustments. Clean and jerk is fucking solid. I watched a couple lifts. I actually guessed I said, "Let me guess, it's about 80% of your back squat." And it is. You just tell how efficient he is with that. So on that, it's more as if you get stronger, it will go up. Which is awesome, because then it's like all right, [inaudible 00:12:29] squats a little and you know they're going to carry over.
Charlie: Right. Thanks for the help, man. Thank you very much.
Danny: All right.
Charlie: Thank you. For sure.
]]>Danny: All right, so I haven't had a haircut in about a year, so I decided, I threw up on my Instagram story, should I get one. Guess what? Fans writes, right, a 100 to 30 and said yeah get a hair cut. So I'm here with my man, Freddie. Freddie is a barber to a good friend of mine, Noah Olson, good friend is Kathy Kilo. So he said, I've got to see the man himself. So here we are Freddie,
Fredis: So let's get it rocking.
Danny: Go. You know what I want?
Fredis: A comb over?
Danny: No man, well maybe, I'll put it this way, whatever you think looks good.
Fredis: Sit down, I got you baby. I got you. There it is.
Danny: So, Freddie, how long have you been barbering?
Fredis: For about 23 years.
Danny: 23? You started when you four?
Fredis: I started when I was two years old. No, actually I started at 14 years old, part-owner of The Spot Barbershop here in Miami. We've been in business about 18 years now. I [inaudible 00:01:50] when I was 19. I'm 36 now, so it was a blessing, you know. 'Cause I can change people's lives. You know?
Danny: Yeah, man, nice job. Really appreciate this. Perfect.
Fredis: Anything else?
Danny: No.
]]>
Caffeine and Kilos made it out to Miami, Florida for another year at The Wodapalooza. Check out the mash up from the whole weekend and stay tuned for more content
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]]>Daniel: Daniel Lehr with Caffeine and Kilos here, and we're with Tony Blauer. Tony, you actually just invited us down, wanted to come down, hang out. We appreciate what you've done for us. We're out the Be Your Own Bodyguard seminar, through CrossFit.
Tony: Right.
Daniel: You've done seminars, you've been teaching seminars, or in some capacity, for 37 years.
Tony: Yep.
Daniel: My question is what did you do before that?
Tony: Thirty-seven years. I'm 57, so I was 20. I'd just got out of school.
Daniel: Yeah.
Tony: I was working for my dad. Really, how the company really started was I was working out at my dad's factory, and I was supposed to be unpacking shit, but there would always be boxes there, and I'd be shadow boxing and hitting them. One of my dad's clients, his 15-year-old son was having a bully issue at school.
Daniel: Right.
Tony: He sees me kicking and punching, and he says, "Hey, I need you to teach Mitchy how to defend himself. He's having a problem at school." I was like, okay, sure. I'll help out. He said, "I want you to take it seriously. I want to pay you." I was getting $4 an hour. It was 1980. I said, "I can't take your money. You're good friends with my dad. I'll do it as a favor." He says, "No, I'm paying you. I want you to take it seriously. I'm gonna pay you $20." I'm good at math; I quickly go, "That's five lessons."
Daniel: Right.
Tony: He goes, "I'll pay you $20 an hour per lesson." I'm like holy shit. Literally, I started teaching this kid... At the time, I was boxing, TaeKwonDo, wrestling. This is 1980 ... The first UFC was 1993. Thirteen years before the first UFC, I was blending shit. I was inspired by Bruce Lee. Mixed martial art, blending and shit, we didn't call it that, but that's what we did.
He lived in a pretty nice neighborhood, and when I started training him, his brother said, "How come I can't take lessons?" Then I got lessons with his brother. Then the kid across the street and his brother ... Literally, within a month, I had 20 ... I was only 20, and these kids are all 16 and 17, so the age and size wasn't that different. They were like guinea pigs with me, and we just literally beat the shit out of each other for years, experimenting with shit. That's really the impetus and the genesis of the system.
Daniel: It's interesting, and then there's the whole other side that must come through some research and stuff, but the whole psychology aspect of it. The ATM videos, maybe your most popular one, I don't know. It's great where you're at an ATM and then you actually ... it's avoiding the confrontation.
Tony: I always [inaudible 00:02:37] violence, and I'm not a knuckle-dragger, I'm not cavalier about violence. Violence is horrible, and everybody should always ... We use the term choose safety. That you can choose safety from the situational awareness phase, that you can choose safety in the verbal deescalation, and then, in self-defense, to not stand and go, "You wanna fight, man?" And kind of have that douche bag moment. If you were confronting me, you're a big guy, and I was like there's my escape route, my movement would be I'm talking to you, I'm here like this. Boom, I'd smash you in the face with a bottle and fucking run, right? Before anybody watching this gets an idea like I'll do that, force must always parallel danger. That would be a very serious, dangerous thing, if you're going to smash a bottle-
Daniel: Not if I ask you for a light, but if I can over and start [crosstalk 00:03:30]
Tony: It's just something where, like, I see you reaching for a knife or a gun, or maybe you had a knife and I give you my wallet, and I'm like this, and I go ... I smash you in the face, and I run. That movement isn't part of some martial art conduct, right? We're always about this [inaudible 00:03:47] To make all of that make sense, we had to really delve into the psychology of fear, the psychology of performance and mindset. I can show you anything you want, anything cool, but if fear gets in the way, it's not gonna happen. So our biggest thing when we're working with athletes or we're working with fighters is this mindset of fear, how do you manage fear.
Daniel: You've worked with people all over the world. You've worked with different organizations. I know you personally, so I know some stuff you have going on there. If you had to pick one thing that you think you're most proud of, that you've done. What's one thing in life that you think you're most proud of, either professionally, personally, kinda whatever you wanna ... whatever comes to mind.
Tony: That didn't sound good.
Daniel: No, someone just [inaudible 00:04:32] Bunch of tables, they're all right. No-one's trapped under there.
Tony: The thing I'm most proud of in business or in life?
Daniel: Just either. It's up to you. What comes to mind?
Tony: My commitment to my family. Dude, I've had some horrific things happen in business, in violence, and things that I know could've derailed me as a dad, as a businessman, and just to come back from some of that shit ... way tougher than any street altercation I've been in. Just shit where you go ... It's this tattoo, man. "You're the hero in your story." The original tattoo was "Be the hero in your story," and I thought that was selfish, because that's about me. I didn't get where I am without my wife, without my kids, without my kids saying dad, I need you to be strong now. Even though they never said that, they look at you, going ... My biggest thing is just being there, being a good person, my integrity, and being there for my family.
Daniel: That's fantastic. And last thing is one piece of advice, and someone just says, hey ... You don't know their background. They say what's one thing I can do to be my own bodyguard? What's one thing, you don't have a lot of time, a quick answer, something you can do to help out anybody.
Tony: The easiest thing to tell people is just our little motto, we say choose safety. Always choose safety. Don't let ego or pride dictate your next strategy. You get a bad feeling ... Every victim of violence whoever lives to tell the tale say they had a bad feeling before, which means your body is this intuitive radar that picks up danger. It could be a business deal, it could be a date, it could be turning down a road, opening the door to your house. You get a bad feeling, just turn around. If you're wrong and nothing was happening, you're just late. It doesn't matter. But if you ignore that fear spike, and it turns out to be something, that could cost you everything. The easiest thing, the fastest, the most important thing I tell people ... If you look at all confrontations go through, typically, three stages. D1, D2, D3. Detect and avoid, defuse and deescalate, defend is the last. Most people always just practice the physical.
Daniel: The defend part.
Tony: Yeah, so you practice getting out of a headlock, not how to avoid somebody who might try to put you in a headlock.
Daniel: You know what's better than getting out of a headlock? Not getting into one.
Tony: Right, and that's the whole point. Just trusting that vibe and moving away. For me to practice getting out of a headlock, I've got to let you put a headlock on me, right? But If I'm standing here and you move towards me ... if I just let my body's natural response to danger push you away ... Take care, bro ... then you're good. Really simple stuff. The whole thing with Be Your Own Bodyguard is really about making good people safer. Some people confuse this ... They go you can't learn self-defense in a day. Yes, you can. If you can learn CPR in four, five hours, you can learn self-defense. What you can't learn, and this is the unconscious bias, it's what people confuse this with, is they confuse this with learning a martial art in a day. You can't learn jujitsu in a day, you can't learn boxing in a day, you can't learn [inaudible 00:07:37]. What you have is people who are studying that stuff look at this and someone says I am going to this one-day course.
For example, you just did the course. If you were going to set up a fight between you at 9:00 a.m. and you right now, who would you bet on?
Daniel: Myself now.
Tony: Right, so who knows more about situational awareness? You this morning or you right now?
Daniel: Now absolutely.
Tony: Fear management?
Daniel: Right, yeah.
Tony: What about closest weapon, closest target?
Daniel: Yeah.
Tony: What about core extremity, how to weaponize the flinch. You're more dangerous after a one-day course. You have a better idea of how to manage fear in the street, and that'll make you safer so you can continue to grow your family and grow your business. That's all this is about.
Daniel: Awesome. Thank you so much.
Tony: Brother.
Daniel: Appreciate it.
Tony: Thank you, man.
Daniel: Thanks for everything.
Tony: Thank you guys for everything you do for me and the family, and all my kids steal your shit. I come home and go where's my Caffeine and Kilos stuff? The box is open, my kids got it all.
Daniel: Thanks.
Tony: Love it.
]]>
Danny: Welcome to the next episode of ...
Dean: This Is How We Brew It.
Danny: This Is How We Brew It.
Dean: So what do we have here, [Danny 00:00:15]?
Danny: That's a jar.
Dean: Who sent us this jar?
Danny: So these jars, actually sent to us by Aluball, all right, and it's what Aluball does. They actually are big on Kava.
Dean: Kava, yeah.
Danny: So Kava is a recovery thing, right, recovery drink.
Dean: They explained it as it gets the yin to the yang.
Danny: The yin to the yang.
Dean: For coffee so it's like the opposite, kind of more like to mellow you out after training, right.
Danny: Yeah.
Dean: We tried some.
Danny: We tried some.
Dean: Yeah. I was ...
Danny: It made my lips tingle.
Dean: Yeah, it was a little tingly, but I was pretty relaxed.
Danny: I felt calm.
Dean: Kind of like zoned in, focused in, but like ...
Danny: Calmer than you are.
Dean: Hit some [inaudible 00:00:55].
Danny: Calmer than you are.
Dean: Yeah. How calm are you? You got no idea.
Danny: So they make this, then they sent it to us and actually suggested it as a way to make cold brew and so we're going try it out. So when you make cold brew, it's really not that complicated. You just got to put coffee grounds in water and then, just basically leave it on the counter or in the fridge for like 24 hours and you're good to go. The ratio, if you put more coffee and less water, it makes like a concentrate and you kind of take it from there. So the thing is then, you have all this coffee grounds floating in the water. So you can actually do it in a French press and then just when it's done, you could just then press it 24 hours later using cold water instead of warm. Another way is if you ground ...
Dean: Just the grounds in the water, mix that.
Danny: Grounds, the water, yeah. Then another thing is you could do is use like a nut milk bag. I said a nut milk bag.
Dean: That what it's called?
Danny: Yeah, that's what they're called. So they're like a sack that's like a filter that closes on top so you like put that in a pitcher.
Dean: It's like a hairnet, but a little thicker.
Danny: It's like a thick hairnet that ties off.
Dean: But it actually lets water in.
Danny: Right, yeah, yeah and so ...
Dean: I was going to say like a shower cap.
Danny: Not a shower cap, yeah.
Dean: Yeah, that's true. Those are two different things.
Danny: So anyways, that's one way. Then the other option is ...
Dean: Which is I really like that. I think it's pretty cool. Boom. Looks like almost like a toy, like you want to just throw it to your bro.
Danny: You know what, it's like a miniature version of the thing you just put pet hamster in and it would run around the house.
Dean: Hamster wheel.
Danny: Where do hamsters live in the wild?
Dean: Fuck.
Danny: I know. I know.
Dean: Mind blowing. I have no idea.
Danny: No, me either.
Dean: Do they?
Danny: I imagine the woods?
Dean: Do they?
Danny: I the woods probably. I wouldn't know.
Dean: Maybe they were just bred for pets.
Danny: I have no idea.
Dean: That's an insane question. I can't believe like I've never thought of that.
Danny: Yeah. In the wheel.
Dean: Yeah, in a cage.
Danny: In a cage.
Dean: They were born in a cage.
Danny: Born in a cage. So anyway, so this thing unscrews and then what you do is you just put your ground coffee in here, in this little ball that has built in filters. Put the coffee in there, and then you screw it in. You drop it in your water and then no shaking necessary.
Dean: No, no, no, false. They require about ... They said you should do about ... What was it? Thirty, forty five seconds to a minute of shaking.
Danny: That's with the Kava, right?
Dean: No, that was with the cold brew also, yeah.
Danny: With the cold brew as well?
Dean: Right here, four steps that even Danny can't follow. Water plus coffee plus shake plus brew 8 to 10 hours.
Danny: So there's this. Well, we are ... Don't need that guy anymore because we've got ... Here we go.
Dean: Boom.
Danny: Now ...
Dean: This has been steeping for ...
Danny: Eight to 10 days.
Dean: Eight to 10 ... No. A little over the required amount.
Danny: Pour it up.
Dean: But it don't matter. We're ready.
Danny: Ready to go.
Dean: So they also sent this cool jar actually with instructions, which is pretty neat. I kind of like this little mason jar-
Danny: It's a pint jar.
Dean: Yeah. So let's crack that top. Get a little smell of that. Of course, this is [PR 00:04:15] blend grounds, stock grounds out of the bag. We didn't alter the grounds. This smells really good.
Danny: Smells great.
Dean: Smells like concentrate. It's probably been brewing in here long enough to be turned into concentrate.
Danny: Should we pour that ball out or just pour it up?
Dean: I think just pour it up. So I'll give Danny a little bit here. Then myself. Let the ball drop. Perfect.
Danny: Just like New Year's.
Dean: Just like New Year's.
Danny: Yeah, and I think what you do is with the ball, I think how they said they want you to keep this actually, they say just toss it ...
Dean: No. It's made of plastic. It's going to go everywhere. Not that.
Danny: [Inaudible 00:04:55].
Dean: No.
Danny: All right.
Dean: All right, so here we go. Let's see how it goes. There it is. Good.
Danny: It's so good.
Dean: I was actually a little concerned at first because of how there's not like a whole lot of coffee, but it's also a small container. So you don't want to put that thing in a big jar because it's going to be pretty watered down. You want to keep it in something ... What was that? About what? What is this? Twelve ounces.
Danny: That's pint. It's not a quarter. It's a pint.
Dean: Never mind, but it was filled up all the way. Yeah, you're right.
Danny: So it's 16 ounces I think a pint.
Dean: Yeah, 16 ounces, which actually is just pretty good.
Danny: Yeah, it's really good. Another thing is a lot of times with cold brew, the different ways to do it with the packets or the other thing is a big part of it is lots of surface area so all the coffee. That was my concern is with that little ball, would the water be able to penetrate enough to saturate the grounds. Apparently-
Dean: Yeah. I think that's probably also the shaking is important.
Danny: Oh, that's why you got to shake it.
Dean: Got to get it all ... Make sure the whole thing gets bounced around because you don't fill the ball all the way up.
Danny: That makes sense, shake it and break it.
Dean: You fill the ball halfway up obviously because you got to screw it together. You can't just screw it together-
Danny: What if you filled both and then, you kind of ...
Dean: You could do that probably, maybe.
Danny: Make a mess.
Dean: Yeah, but I think they had it written as just kind of like halfway, like a little mound, a little over.
Danny: Mound it. [Burn that shit 00:06:08].
Dean: Yeah. Yeah.
Danny: All right, well, there you go. Cold brew with a Kava ball.
Dean: Kava ball. What was the brand again?
Danny: Aliball.
Dean: Aliball. Aliball?
Danny: Aluball.
Dean: Aluball.
Danny: A-L-U ball. There we go.
Dean: There it is.
Danny: This is how we brew it.
Dean: This is how we brew it. 'Til next time.
Danny: Until next time. What are we doing next time?
Dean: Who knows.
Danny: That's good.
]]>Speaker 1: All right, what's up? I'm here with Dan Green from Boss Barbell.
Dan Green: What's up, you guys?
Speaker 1: All right, and we're here at the Record Breakers Meet sponsored by Reebok here in Dublin. So Dan, you are known in the power-lifting world. You've also done some other things. What is your kinda just background in athletics?
Dan Green: I mean, I've been playing sports my entire life. But I think the things that before power-lifting made a difference-
Danny Lehr: Yeah.
Dan Green: ... being a gymnast, that's a big one. Just-
Danny Lehr: Really?
Dan Green: ... all the flexibility and stuff, and shoulder strength. But I played baseball most of my life. So I don't know if that really helps in the power-lifting. But just the mentality I think, of playing competitive sports-
Danny Lehr: Right.
Dan Green: ... especially baseball is where, even though it's a team sport, it's really like a one-on-one sport.
Danny Lehr: Right.
Dan Green: So that's the biggest one for me.
Danny Lehr: So being a gymnast?
Dan Green: Yeah, I think a gymnast. I think physically that helps a lot.
Danny Lehr: How long did you do gymnastics?
Dan Green: I started when I was a kid.
Danny Lehr: Really?
Dan Green: Yeah. I mean, I did all the way through into my 20s.
Danny Lehr: Nice.
Dan Green: I was actually teaching an adult class when I started as a power-lifter, but-
Danny Lehr: Oh, very cool.
Dan Green: ... once I got above 230 body weight, it was starting to get pretty tough.
Danny Lehr: So gymnastics, and you competed as a gymnast then?
Dan Green: Not so much competing.
Danny Lehr: Just practicing.
Dan Green: Just did it, yeah. Yeah, when I was in college, I was on the cheerleading team at Michigan. So doing the gymnastics was pretty helpful for that.
Danny Lehr: Yeah.
Dan Green: So I mean, not competing in gymnastics pre se, but just the all the flips and the flexibility and stuff from that.
Danny Lehr: So in even doing that, were you doing a lot of strength training at that time for that?
Dan Green: Yeah. I mean, I've always lifted weights since I was 13.
Danny Lehr: Right.
Dan Green: With a little crowbar in my room.
Danny Lehr: Yeah.
Dan Green: Just getting a pump in front of the ... Every evening just repping about.
Danny Lehr: What motivated you to start doing that? [inaudible 00:01:42] actor?
Dan Green: Exactly. I think when I was a kid, just you know, you watching Arnold videos.
Danny Lehr: Right.
Dan Green: All the movies. That's for sure the motivation when I was young.
Danny Lehr: Arnold?
Dan Green: Just seeing him like, "Awesome." I wanted to lift.
Danny Lehr: Right. And then doing that and the gymnast thing, it all kind of just leads into the right way?
Dan Green: Although the thing too is, once I could go to the gym, it was like independence. So when I was 15 and 16, and I could going to the gym on my own.
Danny Lehr: Right.
Dan Green: Yeah, so I was like, "This is way better than just going home and being ... You know, I don't wanna ... " You're at home, it's the parents rules, right?
Danny Lehr: Right. Yeah. [crosstalk 00:02:17]. At the gym, air it out. That's it. What have you done that you're most proud of? Like what accomplishment do you have? It doesn't have to be in athletics, it can be in live work. Or maybe it is. Is there one thing you can think of that stands out that you're most proud of?
Dan Green: I mean, obviously there's like a lot that we've done.
Danny Lehr: Yeah.
Dan Green: Things that I'm proud of besides the lifting would be opening a gym, being married, having a son.
Danny Lehr: Yeah.
Dan Green: All those things. But I think the thing that's important for me is like, just in the process of doing all those things, like not feeling like I had to do something somebody else's way.
Danny Lehr: Right.
Dan Green: [inaudible 00:02:48] I'll just do it the right way. 'Cause I think especially opening the gym, it's a way to affect everyone else's lives. And so, Barbell Power is pretty awesome. So if we did that in kind of a compromised or shitty way ... I don't know. I mean, I feel pretty blessed that I'm able to be good at what I do.
Danny Lehr: Yeah.
Dan Green: But to be able to shout-out other people, it's a pretty good opportunity.
Danny Lehr: Oh, awesome.
Dan Green: And I love coaching. So to be able to help people not just with the technique and stuff, but like the mental-
Danny Lehr: Changing lives.
Dan Green: Yeah. I mean, it's just a good way to impact people's lives.
Danny Lehr: And then as far as the actual, the lifting and that type of stuff goes, what's the one thing do you think kinda stands out the most to you? 'Cause sometimes people have had big record, and it not even that.
Dan Green: Yeah.
Danny Lehr: Maybe it's something ... Or maybe it is. Is there something that stands out?
Dan Green: [inaudible 00:03:37] everything is honestly that I've always been my own coach.
Danny Lehr: Yeah.
Dan Green: And so every time I've ... I mean, people always say, "What's your favorite lift."
Danny Lehr: Right.
Dan Green: And usually it's the one that is making progress at the moment, right? So sometimes your spot goes up, sometimes its stalled, sometimes the bench. So every time there's a ... I mean, like that it's a challenge, right?
Danny Lehr: Right.
Dan Green: So whenever I've been frustrated with something, and I've been able to kind of figure out how do I make good progress from there. That's what's exciting about it to me.
Danny Lehr: Figuring out yourself, and kind of making your own way.
Dan Green: Yeah, exactly. So I mean, I guess you could say that I'm proud that I've pretty much just studied and done everything that I could to figure how to progress on my own.
Danny Lehr: Last thing, if someone wants to get strong, they say, "Hey, I just wanna get ... " What's one tip that you could just ... A kind of across the board one tip someone can do to help get strong?
Dan Green: I mean, first of all, you gotta lift weights. That's gonna be an important part. You gotta get the basics out of the way. But I think the obvious thing's, if you're gonna lift you've gotta just be able to push yourself. That's what it comes down to, 'cause you could lay out all the best training programs on a piece of paper, but if you're not ... I don't think it's cliché to say to get out of your comfort zone. But I think to me that's the biggest thing is, when you're out of your comfort zone, like what are you doing at that point?
Danny Lehr: Right.
Dan Green: When you're at the last reps of your set, are you counting the reps to get them over with? Or-
Danny Lehr: Are you mailing it in?
Dan Green: ... are you making those ones really count?
Danny Lehr: Right.
Dan Green: I think people see my training and they are like, "Wow, you grind really hard in your training and stuff." But that's kind of the thing for me is when I'm in that moment where it's uncomfortable, and everything is telling you what should do. But mentally you're in the moment where you say, "I can either make these ones count, or I can ... "
Danny Lehr: Yeah.
Dan Green: So that's always ... I mean, that's what I love about the training the most, is just that ability to push myself.
Danny Lehr: Awesome. Well hey, thanks a lot. Really appreciate your time.
Dan Green: Cool, man. Thank you.
Danny Lehr: All right. Thanks.
]]>
Tom Kallas: Okay.
Interviewer: Like if you, if you're talking, and you kind of want to say something, but don't know if it'd be appropriate, it's fine.
Tom Kallas: Okay.
Interviewer: Like, it's not a conversation with your grandmother. It's a conversation with your buddy's mom who used to buy you booze. You know what I'm saying?
Tom Kallas: Yeah. I used to bug her.
Interviewer: Yeah, you used to bug her. Exactly.
Tom Kallas: This is more comfortable.
Interviewer: Hey, what's up? Here with Tom Kallas. We are at the record breakers meet. Tom, what do you do? What's your thing?
Tom Kallas: My main thing is squatting. At the meet I'll be doing squat, bench, and deadlift, but my bread and butter is the squats. So, I'm gonna try to go for something big today, see how I feel. I'll be a little sick, but [Danny 00:00:58] informed me, if you're just getting over a cold, or a sickness, you're actually stronger.
Interviewer: That's right.
Tom Kallas: That's on my side right now.
Interviewer: Stronger when you're sick, right? So next time you got a little sniffles, you should be so lucky.
Tom Kallas: Yeah, I'm lucky. I'm lucky I got sick.
Interviewer: Hell yeah. Squatting, is that your favorite thing, or is it just what you're best at? Because sometimes people, you know, it's different.
Tom Kallas: It's probably both. I mean, it's my favorite thing because I'm the best at it.
Interviewer: Right.
Tom Kallas: That's my best lift. I have a couple world records at 165. I got close at 181. Now I compete at 198. Record's 810 for the world record.
Interviewer: 810, at 198 pounds?
Tom Kallas: Yeah. I might be going to break that today at a fourth attempt, if everything feels good.
Interviewer: Oh, man, that'd be cool.
Tom Kallas: So, 815's the number I'm going for.
Interviewer: What's your most you've ever done?
Tom Kallas: Most I've ever done was 805.
Interviewer: 805's current PR?
Tom Kallas: Current PR.
Interviewer: What was your body weight for that? Or is it in training?
Tom Kallas: 200 pounds.
Interviewer: 200 pounds.
Tom Kallas: In training.
Interviewer: So moving up to 198 is a little more comfortable for you?
Tom Kallas: Yeah, because now I cut 4 pounds yesterday, so it's like nothing. Usually I'm cutting 15, and I'm walking in just what I train in.
Interviewer: Four pounds.
Tom Kallas: Way more comfortable.
Interviewer: I breathe that off at night.
Tom Kallas: Right. I slept it off. I sweated it off in my sleep last night.
Interviewer: Just fuck around and wake up on weight.
Tom Kallas: Yeah, it's easy. I feel a lot better going to a meet rather than draining myself 24 hours before and then trying to rehydrate, trying to get food in. I'm usually making myself sick because I'm eating so much, and then hoping I can get my weight back in strength.
Interviewer: How long have you been training as a powerlifter?
Tom Kallas: I've been training since I was 18, so I'm 24. Six years, right?
Interviewer: Six years.
Tom Kallas: Yeah, six years.
Interviewer: Before that, what was your background?
Tom Kallas: Before that, I was a competitive bodybuilder. I did five bodybuilding shows when I was between 16 and 18. That way, I knew kind of how to diet and keep my body weight a little lower. It was a little bit easier for me. A lot of powerlifters get a little sloppy in the off season, or even on the on season, and then they have to compete in a higher weight class, records are harder to break.
Interviewer: You did five shows.
Tom Kallas: Five shows.
Interviewer: That sounds hard.
Tom Kallas: It was tough. I would diet for six months at a time, no cheat meals, very strict.
Interviewer: So, five shows over the course of like three years. That's a pretty quick turnaround, huh?
Tom Kallas: Yep. Usually I'd do two shows a year. The last year I competed, I just did one, then I said, "I think I'm gonna try the powerlifting for a little bit."
Interviewer: Do you think that going from bodybuidling in to powerlifting, that that's a good way to go? Do you think that more people could try that, or, let me phrase it this way. In your opinion, what would be the ideal background for a powerlifter?
Tom Kallas: I think it did definitely help because now I know how to train accessories a little better. A lot of powerlifters would go in and do your squat, their bench, their deadlift, their main movement, and be like, "Oh, I'm tired. I'm going home," and then they don't work the little muscles. They don't train accessories. This way, I was able to, one, train accessories better, know how to do, let's say my top end of my deadlift sucks, how to train around that, how to train accessories for that. And then also dieting. I was able to keep a lighter body weight so I compete in lighter weight classes and make, for me, world records more attainable. If I was sloppier, I might be 215, 220, and records there would be very hard to chase, and most of those guys are squatting in the nines or high eights, and pulling the eights, benching the five, so it would be hard even to keep up. This way I can go up a little bit in weight classes, but I can still stay leaner and obtain more records, hopefully.
Interviewer: You mentioned records. Is there something that maybe in powerlifting, or maybe it's outside of powerlifting, we'll do athletic first. What are you most proud of as far as athletic accomplishments?
Tom Kallas: Definitely my two world records that I held. I broke the 165 world record in, it's got to be three, four years ago now. I squatted 677, and then I re-broke it at 710 at 165. I was smaller back then, obviously, a lot lighter. I did more cuts. Ever since then, I've been chipping away at the 181, and then I can never get it.
Interviewer: It's kind of right there.
Tom Kallas: Yeah, just like I said before, the weight cutting just fucked me, so now I'm just gonna go for the 198s and see how it goes.
Interviewer: Nice. Maybe outside of athletics, or maybe inside of, what just in life are you most proud of? What would you say is your biggest accomplishment, or something you're most proud of?
Tom Kallas: Probably my family now. I just had a daughter four months ago, as of Tuesday. It's huge, and she's here sleeping. She don't really care.
Interviewer: Supporting you.
Tom Kallas: She don't really care what's going on. As long as she sleeps, and then my old lady's here, too, so it's awesome to have the support of them to come all the way. We're from Chicago, so we came to California, so it's nice.
Interviewer: Well as someone who has a daughter, let me tell you best advice I heard is, someone said, "Oh, congratulations. You have another boss."
Tom Kallas: Yeah.
Interviewer: Get ready for that.
Tom Kallas: She already bosses me around.
Interviewer: There it is.
Tom Kallas: It's alright.
Interviewer: Awesome, then last thing. If someone wanted advice on how to get strong, what's just one thing you would tell someone if they say, "Hey, I just want to get strong." What's your one piece of advice for that?
Tom Kallas: Consistency and time. That's it. Just put your work in, whatever it is. If you can get in the gym four days a week, three days a week. If you just consistently get in and put an hour in, two hours in, whatever it is, it's eventually gonna pay off. A lot of people find a program, do it for three to four weeks, and then they fall off. This program sucks, it doesn't work for me. Well, you didn't even give it time to work. So just consistency and time pays off for everything.
I've been doing this ... I've been really squatting for 11 years, and it's taken me to right around a 800 pound squat. That's just taking time. It doesn't like I just woke up and squatted 750, 800. I've been doing this for a long time, over a decade.
Interviewer: Awesome. So, consistency over time.
Tom Kallas: Consistency over time.
Interviewer: Awesome man. I really appreciate it. Thanks, Tom.
Tom Kallas: Thanks buddy, appreciate it.
]]>Danny: Yeah.
Dean: My pants are fucking Om. Like...
Danny: Survey?
Dean: We rollin'?
Danny: [Whistles]
Dean: Here we are, another episode of... "This Is How We Brew It."
Danny: This is how we brew it.
Dean: It's Tuesday... afternoon!
Danny: Alright, this is how we brew it. Today, we're going over how to make Turkish coffee. So, Turkish coffee, it's a multi-step process. Now normally, I personally like my coffee black. Turkish coffee traditionally has some sugar in it.
Dean: Yeah. Doesn't change the color.
Danny: No, we're goin' sugar added today.
Dean: Yeah. It's still gonna be black, with or without the sugar.
Danny: Oh that's... huh.
Dean: No sugar, no sweetener, no cream.
Danny: No cream, no sweetener, that's right. Still black et good coffee.
So we got our ...
Dean: Cezve.
Danny: Cezve. We got some paper towels here.
Dean: Also known as...
Danny: A briki. Briki or a cezve. Cezve?
Dean: I think it's cezve.
Danny: Cezve. Alright, this gets really hot so you could have some kind of pot holder there. And then you wanna add to it the water. It makes an espresso, so we're gonna do the espresso cups. You can measure it out, but this is how we brew it. Not how it's supposed to be ...
Dean: You stick your hand in the already near-boiling hot water. How smart.
Danny: That's what you do. Alright, you get in there, and we're gonna want a couple of these bad boys here cause we're makin' two cups, right?
Dean: Watch the rain dance on the heat.
Danny: Ooh, like a drop-top in the rain.
Dean: Look at that.
Danny: Drop-top in the rain.
Dean: Diamonds, diamonds on me dancin'.
Danny: Drop-top in the rain...
It's a remix right there, mash-up!
Dean: Double ...
Danny: Double up!
Dean: Mash-up. Yeah those were the thing in 2010.
Danny: Mash-ups are the thing. There's this DJ called GirlTalk, and he just pumps out the hottest mash-ups you'll ever hear.
Dean: Soundcloud? Is he like house mash-ups? Like house music and rap music?
Danny: Oh dude, it'll be like ACDC, but then with some ...
Dean: Eminem.
Danny: With some Eminem over it, or Mac Miller over some Led Zeppelin shit. With house music beats.
Dean: I can go for some Mac Miller, Mac Miller is good. Underrated.
Danny: Yeah, underrated. Lil' Pump, stealin' his sound.
Dean: Lil' Pump does sound like him. It's like a very instagram version of Mac Miller.
Danny: It is, cause all the songs are shorter.
Dean: You gotta fit it in to the time frame. Maybe even snapchat version.
Danny: It is like the snap version. Speaking of snapchat, CaffeineKilos, no and. Snapchat.
Dean: CaffeineKilos.
Danny: Alright, so we're just kinda talkin' here while this starts to boil. Once this begins to simmer, which we're getting close to, you add sugar ...
Dean: It's very important that you do not add it after it's boiling. You add it right before, when it's gettin' there.
Danny: As it begins to simmer. Alright? Simmer, simmer up now. So the cezve, can you tell em about the cezve a little, Dean? Like what's it made out of?
Dean: Its made out of I believe solid copper from top to bottom. Right?
Danny: I think so, yeah.
Dean: Yeah, and you know it kinda gets to the nice little change a color here. Multiple uses, we've used it before.
Danny: Is there a name for that when it kinda changes color?
Dean: The patina.
Danny: Patina! Yeah, last time you said that I thought you called me a dirty name.
Dean: Yeah, it can go either way. Ah you, you patina.
Danny: Well I mean if you think puta, patina, that'd be like the ...
Dean: Or poutine, like the delicious Canadian treat.
Danny: Oh, so my favorite part of goin' to Canada.
Dean: I've actually never had it. But ...
Danny: It's so good.
Dean: It looks really good.
Danny: It's so good. Cheese curds, who knew?
Dean: I've had cheese curds. I've had gravy and I've had fries. All at different times though.
Danny: It's one of those things when you first hear about it you kinda go, "Huh?" And you think about it. Yeah...
Dean: It's just like carne asada fries, or any kind of fry mixer.
Danny: Alright, startin to get some ...
Dean: Sugar time?
Danny: Small bubbles on the bottom. So let me get in there. There it is, a little stir action. Stir it in there.
Dean: Thank you for Domino Sugar for the sponsorship. They sent us 3 single sugar packs just for this video.
Danny: Should we do two, since we're doin' two things?
Dean: Yeah, why not?
Danny: Yeah, why not.
Dean: Yeah.
Danny: You know what they say, "Good for the goose, good for the gander."
Dean: It's what they say. Not all ponytails.
Danny: It's not all ponytails. There ya go. Double action, dual action here.
Dean: Look at that little tap ...
Danny: Most of the time I like to actually sprinkle it off of my elbow.
Dean: See if you get the ...
Danny: Sugar bay?
Dean: You throw a little sugar on the grill and it starts smellin' like doughnuts in here.
Danny: Yeah, you get two things that start smellin' like a combination of doughnuts and cotton candy ... Also I learned my daughter at one time got flames out of it. So that was exciting.
Dean: The best part was when she was pouring the stuff into the bowl, it was only on the edge.
Danny: It was all on the side, and then flames. Almost burned the house down.
Alright, so now that's kinda simmering up again, and then what we have is our coffee we add to it. Now this is interesting, a lot of times you make coffee different ways. There's a filter, you filter it out. Here? No go. Raw dog.
Dean: Straight in.
Danny: Raw dog.
Dean: Straight in.
Danny: Okay? And so you need to make sure you have really finely ground coffee for that. So we actually have a little hand grinder here, and we actually took ground coffee, put in the top, and then ground it down even further so that it's a fine powder. Mmk?
Dean: Yeah, it's almost like a flour, you would compare it to like a flour texture. It's not even a ...
Danny: Oh! And we got a boil, so I think we pop that in there now. And so you put in ... They say to do one teaspoon per cup, but again how we do things around here is kinda like, ehh, that's probably one and a half, and that's probably pretty close to two. Alright, and then give a little stir I guess in there, huh? Right as it starts to boil. And then what will happen is it'll start to simmer up again.
Dean: Almost like a small foam, almost.
Danny: Oh yeah, it's foam. Get in there, it's foamin' up in there.
Dean: Yeah, here it comes.
Danny: Oh! Do I pull it when it starts to over go?
Dean: Ya got it ... Right before it goes over, ya gotta pull it off.
Danny: Whoa...! Whoosh.
Dean: There it goes.
Danny: There we go. Now ...
Dean: We let it simmer down ...
Danny: You gotta let that breathe.
Dean: And then you do it again.
Danny: And see ... Oh! We already got a boil, things are happening in there.
Dean: Now we do another stir job.
Danny: Stir jobber.
Dean: And you're supposed to roughly do this for how much of a time frame?
Danny: Eh, I think you go through it two or three times or as video allows, is what the directions say. So we'll see if it comes up again.
Dean: There ya go ...
Danny There we go ...
Dean: For the second bubble.
Danny: Gettin' high
Dean: We also picked up these beautiful espresso cups and trays at SmugsRS, or SmugsRS?
Danny: Ha!
Dean: SmugsRS? SmugsRS for all you ...
Danny: Now there we go, that's the second one. And now we're ready to rock.
Dean: Yeah.
Danny: Double duty. Turn off the burner, especially if you're in the warehouse and you're using the old bunsen burner. And you just pour it in.
Dean: Alright.
Danny: Aww, looks good.
Dean: Get a little close-up on that.
Danny: Uh-uh, watch your hand there. And the very bottom is a little thick in there. You can see it and so kinda what's left in there is ... I don't know if you can get in there or not, but pretty much just the grounds I powdered that's left. So you think not filtering it all it all would end up in the cups. That's actually not the case.
Yeah, we'll just go ahead. We'll just let that burn. And speaking of burning, let's burn our mouths on this bad boy, huh?
Dean: It's time. Cheers?
Danny: Cheers.
It's so good.
Dean: Yeah, this might be the best one.
Danny: Yeah, yeah. Absolutely. So there it is. Turkish coffee, nice espresso, add some sugar traditionally, though you don't really have to ...
Dean: Technically no, but ...
Danny: And it's another thing that is really good, if say you're in a situation where you gotta bunsen burner. Maybe you're in a college dorm, or something like that, you can just ... It's definitely burning it and searing it onta the bottom. You can still make this there, you don't have to have all these appliances goin' on. I mean really, this is all you need. Just this little cezve ...
Dean: Technically you can do it on a stove top.
Danny: Yeah, exactly. So if you've got a little cezve, that's all you need. You don't have to have much appliances laying around, and you're ready to go.
Dean: All you needs a grinder, unless you have your coffee ground into a very, very fine powder at like the coffee shop. If you buy coffee at a coffee shop and you get beans there, grind it to whatever you'd like.
Danny: Or if you're a college student, you probably have a grinder of some sort laying around.
Dean: Yeah, different kinds.
Danny: There ya go.
Dean: Might not be as fine as you need it, but ...
Danny: Yeah, you work it over a few times. There we go.
Alright, there ya go. Turkish coffee and this is how we brew it.
Dean: Till next time.
]]>Instructor: So, what is biomechanics? Danny mentioned the term. Basically it's applying mechanical laws to biological equipment. So, looking at movement in terms of force vectors, and joint torques, and ground reaction forces, and things like that.
So, mainly what I do when I'm looking at people, is I look at how joints line up. I look at the co-ordination of how they move and kind of try to infer how you are producing force and transferring force. The main forces we are dealing with are: the force of gravity, the force that you create with your own muscle tension, and then also bands and stuff like that that kind of.
Inefficiencies can overload certain tissue, certain muscles and lead to chronic injury or even acute injuries can often be traced back to an inefficiency or efficiency in your.
The goals this workshop... over the last few years that I have been doing this, I have done a lot of individual assessments, and I kind of find some common issues that I see in pretty much in everyone that I have assessed. Musicians can be traced back to elements of the modern lifestyle, that kind of predispose you for inefficiencies in mechanics.
So the goal of this workshop, is I want to explain these concepts to you, these major issues that I see, and then I want to take you through some exercises (so this is going to be very hands on) take you through some exercises that kind of illustrate these concepts, but also kind of show you how you can start towards improving them. Because, like I said, chances are you guys have at least one of these issues where you are a little bit deficient and you could improve.
Okay, here we go down on your back and I brought towels for everyone. You want to use the ground to help you get into a neutral position. You lower back does have a natural curve under it. It's not flat. So, the towel helps support that curve. So, it's all about breathing. You are going to lay on your back, feet flat, hands just below your belly button. While you inhale, you're trying to expand as much as possible. On your exhale, you're trying to hollow out as much as possible. And, once you get all the air out of your lungs, you hold it for a couple counts, because on that exhale you should feel your lower abs draw up. You should feel your pelvis tilt back slightly into a neutral position, and that's the movement that you want to master. So, again: It's a big inhale, a big exhale, hollow out as much as you can, and hold it for a couple counts. Everybody good with that? Okay.
The what the function of your core is, in athletic movement, is to transfer force. Right? You produce force with your legs, you transfer that force through your core into a bar, into your arms, whatever you may have. So, if you have a weakness in your core, your pelvis is unstable, your hip joint, your legs attached to your pelvis. So, you can't possibly get the most of your legs. Right? Your ribcage sits on top of your pelvis. Your shoulder girdle attaches to your ribcage. So, if you have an instability in your core, you can't possibly get all you have out of your arms. Right? So, it all starts with the core.
So, make sure you can slide it. So, for an unsupported Dead Bug, it's the same set-up. I pull up my lower abs to flatten my back to the ground. I co-contract my abdominal wall to glue my ribs down, but now I have both feet in the air. Right? We will also go both hands in the air. You're going to extend opposite arm and leg, ideally, to the ground. Keeping neutral spine. On the way up, the first thing you do is tense a little tighter in anticipation of the force that you are about to generate, to move your leg back up. Then you come back to your starting position. So, you reach out. Now, let's say I get here and my towel starts to slip: I stop, tense up. That's the end range of the movement. The goal is to get to the ground, but if you can't do that with a neutral spine there's no point in forcing it. Right?
Class Member 1: I feel terrible
Instructor: As you get better at it, there's a whole spectrum of affirmations. So, as I am walking around right now: my lower abs are drawn up, back down, my abdominal is co-contracted, but not nearly as much as when I lay down and do a Dead Bug or when I stand under a bar and do a squat. And, going along with that theme that there is gradients of activation, when you're doing explosive movements. So, say: jump or sprint. Those movements operate off of pulses of force. Right?
When I go to jump, I do a pulse of force to extend my hips, knees and ankles to get my body up in the air. That pulse has to start from your core; otherwise, you're going to get some movement in your pelvis and your spine as you do the jump or the pole or whatever explosive movement you are doing. That movement is not going to contribute to the jump itself. So, it becomes less efficient and you lose some of that force that you generated with your legs. So, we are going to do one last variation of the Dead Bug that works on that kind of pulse generation: that explosive movement.
We are going to set up, just like you did for the supported Dead Bug. So, one foot on the ground. You're going to go one leg straight, other arm over head. And, the first thing you're going to do is get into your abdominal brace. So, draw up your lower abs, tense your abdominal wall so that your back is neutral, this towel is pinned to the ground. You're going to do a big inhale. Then, you're going to exhale, tense your abs and generate a pulse of force from your hip flexor, from your lat to kick your arm and your leg off the ground. And, that sequence is very important. So, it's exhale, tense, move. Right? And, you can spread it out as much as you want to start.
Eventually, you want to make it so smooth that you can't really see that sequence, but it's still happening in that order. So, again, I set myself up, take a big inhale, keeping everything braced. On my exhale I tense my abs and then I move. So, inhale, exhale, tense, move. That's one quick pulse. Keep your head flat. We're just moving shoulder and hip.
Class Member 1: Keep your head on the ground.
Instructor: Yup. One knee bent, other leg straight. Inhale, exhale, tense your abs.
]]>
Speaker 1: What exactly do we have here?
Speaker 2: This is a Sugar Creek Mocha Java Porter.
Speaker 1: The Mocha Java Porter?
Speaker 2: Yes.
Speaker 1: Could you tell me a little bit about the Mocha Java Porter?
Speaker 2: It is a porter. We brew the porter and then we brew a label coffee and we mix them together.
Speaker 1: You brew the porter, so it's your porter here?
Speaker 2: Yes.
Speaker 1: And then you also brew cold brew local coffee and you mix and you blend them?
Speaker 2: Yes.
Speaker 1: So it actually is a caffeinated beer?
Speaker 2: Right.
Speaker 1: Caffeinated beer. Right there, what more do you need to know?
Speaker 2: What more do you need?
Speaker 1: I can't think of anything.
Speaker 2: I don't know.
Speaker 1: Can you think of anything?
Speaker 2: I cannot think of one more thing.
Speaker 1: Let's give it a shot. Holy shit, tastes like coffee. Tastes like coffee, like a mocha actually, really good. Caffeinated beer, actually tastes like a coffee mocha porter. Probably why it's called the coffee mocha porter. The more you know. No idea
]]>Interviewer: Oh, ya gotta lose the kicks.
Meg: Got to lose the kick, they're classics, so I can't-
Interviewer: Oh, you can't jump rope in classics. Olly olly oxen free- All right., now-
Meg: That was 100 cold, double unders.
Interviewer: Here we are with Meg.
Meg: It was 33 but don't-
Interviewer: Meg Jumps.
Meg: That's-
Interviewer: Leave 'em off, we're starting the interview.
Meg: Oh, okay.
Interviewer: That's gonna be the intro scene.
Meg: I'm ready.
Interviewer: All right, we've got Meg Jumps here.
Meg: It's me.
Interviewer: Okay, so actually it is Meg Gallagher.
Meg: Meg Gallagher.
Interviewer: Megsquats.
Meg: Also, Megsquats. I'm famous on YouTube.
Interviewer: Famous on YouTube as?
Meg: Which ... As a YouTuber.
Interviewer: Oh yeah, YouTuber. Yeah, new profession.
Meg: Ah, yeah. They actually-
Interviewer: How long have you been Megsquats? When did you change your name?
Meg: I told this story a couple of times today because I did a bikini show.
Interviewer: Right.
Meg: And then I immediately, like off the stage, gained 25 pounds, and then I decided ... The only thing I wanted to do was sit in the corner and squat 'cause I had all this weight. I wasn't comfortable with it, but I was comfortable squatting.
Interviewer: Right.
Meg: So then I named myself, Megsquats.
Interviewer: During the bodybuilding show you were actually Meg Flexes, I heard, is that true?
Meg: Yeah but I was doing bikini, so I was like this.
Interviewer: So it's more like Meg Poses.
Meg: Yeah.
Interviewer: Meg Smiles.
Meg: Yeah. It was pretty lame.
Interviewer: Meg Bats Her Eyes.
Meg: Yeah, I was trying to-
Interviewer: You've actually had many iterations of the Meg name, but Megsquats is what stuck.
Meg: Yep. I did Smolov, so-
Interviewer: Oh, that's a lot of volume.
Meg: Yeah.
Interviewer: Awesome. So you also, so you now [became 00:01:35] powerlifting, and you have a meet coming up.
Meg: I'm getting ready for USA PL Nationals in Orlando, Florida, 63 kilo class. That's all I got.
Interviewer: Awesome. So approximately how many powerlifting events have you been?
Meg: I think this will be my seventh or eight meet.
Interviewer: Seventh or eight meet, in like four years?
Meg: In three years.
Interviewer: Three years.
Meg: Like my three year anniversary is coming up.
Interviewer: Do you plan on kind of keeping that to a couple of meets a year, or just kind of see what happens?
Meg: Yeah I think before I got here I dabbled in a lot of different things. I did the bikini show, I did some strongman stuff.
Interviewer: Some crossfit obviously.
Meg: I did. You saw me do 100 double unders unbroken.
Interviewer: I think I actually witnessed the last crossfit workout you did.
Meg: Oh yes you did. It's on my YouTube channel if you guys want to check it out. We'll link it in the description.
Interviewer: Yeah.
Meg: Yeah I did, I worked with [Kathy 00:02:24] [Nikilos 00:02:25] for the Crossfit Games, and did a little crossfit workout.
Interviewer: About 14 months ago.
Meg: About that. But it was fun.
Interviewer: Did great.
Meg: It was fun to watch, not fun to do.
Interviewer: Yep.
Meg: I did okay. You were cheering me on.
Interviewer: You did great. I cheered you on.
Meg: Very good coach. Very good coach.
Interviewer: Yep tell everybody. But you say that 100 times, it'd never get old.
Meg: He was giving me like crossfit tricks, like what did you do. I dropped the deadlift and then I ...
Interviewer: Yeah. Well like this, if there's 12 reps, you go like seven, eight, and then you say "And ... Twelve."
Meg: Exactly.
Interviewer: Right, and then on to the next one. Kind of like you're doubling, "And 100."
Meg: Exactly.
Interviewer: Yeah, okay. So what are you most proud of in athletic accomplishments?
Meg: Okay.
Interviewer: Whether that be powerlifting, or the bikini show, or anything, or walking to work? Seriously what are most proud of in your athletic endeavors?
Meg: A lot of people don't know this but I played basketball in college, and my team was really good. On the team I wasn't the best, that's for sure, but I think that was a big accomplishment for me to finally get to that level.
Interviewer: What college?
Meg: I went to a Division Two school, at the time they were NAIA. So we went to NAIA like National Championships, which was pretty cool.
Interviewer: Very cool.
Meg: It was called Ohio Dominican University in Columbus, Ohio.
Interviewer: Oh.
Meg: Yeah.
Interviewer: Columbus is my favorite part of Ohio.
Meg: Really? It's like the only good part.
Interviewer: That's what I mean when I say it's my favorite part throughout entire Ohio.
Meg: And it's home of The Arnold.
Interviewer: The Arnold, fantastic. They have a little tech scene.
Meg: They have a little tech scene?
Interviewer: Like tech companies.
Meg: Ohh.
Interviewer: It's kind of like they have a little thing [online 00:04:02].
Meg: Yeah, so we got to go there and make our new startup.
Interviewer: How many years of college basketball did you play?
Meg: I played two years and then I transitioned to cross country.
Interviewer: Ohh.
Meg: So I did cross country for my Sophomore Juniors [00:04:14]. I was the cross country captain.
Interviewer: Really?
Meg: Yes.
Interviewer: Not a lot of people know this maybe.
Meg: Not a lot of people know this. Comin' at you live on the Caffeine and Kilos YouTube channel. What can I say?
Interviewer: Megsquats, you see me run.
Meg: Yes, see.
Interviewer: It was Meg Dribbles, Meg Runs.
Meg: I had a really good jumper not great at the [handles 00:04:36].
Interviewer: Ohh yeah, so what is that? A small forward? I mean what position did you play?
Meg: I was a two guard.
Interviewer: Two guard 'cause you were too short to be a small forward.
Meg: Correct.
Interviewer: But two guard's kind of rough, you can't dribble the ball.
Meg: Yeah, I didn't want to do it.
Interviewer: That's why you only played two years and then said, "I'm good at the running part."
Meg: Yeah, exactly.
Interviewer: That's great. So you're strong and you're competing at Nationals in powerlifting. If you were to pick one thing that someone one [woudl 00:05:04] do if they're like ... Someone's trying to get strong, what's like the one thing someone can do that will help them be strong?
Meg: That's a really good question. Just commit is the biggest thing.
Interviewer: All in.
Meg: And that's like commit to showing up every day, and when you attempt any lift commit to pulling it, off the floor if you're deadlifting, or commit to lifting it, if it's on your back. Just commit to those lifts, and know that if it's loaded you have it in you. Now don't be crazy with programing, and don't go for a 40 pound PR out of nowhere. So be smart and just commit to what you're doing.
Interviewer: I think that's really good advice. It's not necessarily one move, but it's any movement, just commit to it.
Meg: Exactly.
Interviewer: That's very cool. I appreciate that. All right. Thank you so much. Megsquats on YouTube.
Meg: That's me. Check me out.
Interviewer: Megsquats.
Meg: And make sure, if you're watching this video from my channel, so maybe I hit you with a little [00:05:57] story link, that's why you're here.
Interviewer: Oh yeah.
Meg: Comment down below and let us know. Subscribe to the Caffeine and Kilos channel. Like this video if you want to see more of Megsquats, and I love you. That's how you outro.
]]>
Speaker 1: All right, how's it going? I'm here with Mike Farr, Silent Mike. How do you spell your last name, Mike?
Mike Farr: F-A-R-R.
Speaker 1: I don't think there's an extra 'R.' I don't think that's correct.
Mike Farr: So the real name is Farrinatchi.
Speaker 1: Farrinatchi.
Mike Farr: But a great-uncle changed it, so now it's Farr.
Speaker 1: Now it's Farr.
Mike Farr: So now it sounds all American.
Speaker 1: Oh yeah.
Mike Farr: Yeah.
Speaker 1: Yeah, well that's good. I guess?
Mike Farr: Well, he was a pro-boxer.
Speaker 1: Oh, okay.
Mike Farr: 40s, 50s. Us Italiano's weren't the bestest friends over here. So, a PR move and then the family just followed it.
Speaker 1: Lot of people say Italian Stallion, at the time it was maybe like Stallion Mule was more of a-
Mike Farr: Yeah. It was probably both.
Speaker 1: Okay. Well that's interesting.
Mike Farr: There's a fun fact of the day.
Speaker 1: There you go. That's why ... So Silent Mike just kinda been your handle for a while now.
Mike Farr: Yeah. Just the rapper name.
Speaker 1: Oh, yeah.
Mike Farr: Yeah. You gotta have street cred.
Speaker 1: I need a rapper name.
Mike Farr: DL.
Speaker 1: DL? On the DL.
Mike Farr: That's not bad. And Dead Lift.
Speaker 1: And Dead Lift.
Mike Farr: Oh the DL. That's not bad.
Speaker 1: So you played basketball? Was your best sport?
Mike Farr: Yeah. It was my only sport.
Speaker 1: Your only sport. You didn't play any other sports?
Mike Farr: I played soccer, like third and fourth grade. Kinda messing around. Went to a really small high school, so we didn't have a football team. Played pretty competitive year round basketball since about fifth grade.
Speaker 1: Yeah. And you're how tall?
Mike Farr: About 5'8", 5'9".
Speaker 1: 5'9"-
Mike Farr: What would you say?
Speaker 1: 5'9" in wedges.
Mike Farr: Yeah, I'd say-
Speaker 1: 5'9" in wedges.
Mike Farr: I'd say in basketball shoes I'm 5'9". On my basketball roster I'm six foot.
Speaker 1: You know they should make, you know how they have the inserts for weight lifting shoes now? So, you just put them in your regular shoes and makes them like weight lifting shoes. They should do those for basketball shoes.
Mike Farr: So I swear I've heard that men of shorter stature do that casually.
Speaker 1: Really?
Mike Farr: I've heard.
Speaker 1: Lifts?
Mike Farr: Not me. You can check me. I'm proud to be short, I don't really care.
Speaker 1: The JJ Watts.
Mike Farr: Just the regular Watts. If I was 6'4" and fucking 270 I wouldn't need them.
Speaker 1: So then you got into power lifting?
Mike Farr: Yeah.
Speaker 1: So, you got into power lifting. You've done a handful of competitions?
Mike Farr: Yeah. Maybe more than a handful. Yeah.
Speaker 1: About how many, do you know?
Mike Farr: A little ... five, six, seven?
Speaker 1: Five, six, seven.
Mike Farr: Somewhere in there.
Speaker 1: All right 567.
Mike Farr: I don't really like competing that much to be honest.
Speaker 1: Yeah.
Mike Farr: But yeah, I try to get one in a year.
Speaker 1: That's good. It's something to drive. So why is that? Why do you try to get one in a year?
Mike Farr: I think a little bit, here is the insight scoop breaking that fourth wall. A little bit is the legitimacy of being a coach and content creator and that I have to put it out there. Otherwise, I live for the moment. I love competing in terms of the crowd, the judges, all that I'm fine with. I just don't ...
Speaker 1: You love the judges.
Mike Farr: The judges love me. I [inaudible 00:02:34] kids. Shrimp daddy. But I think, I just don't love the like stop in training.
Speaker 1: Yeah.
Mike Farr: Right, because then you have to deload and then you feel beat up, then you have to peak, and then you have to water cut. I just don't like that. I like training. So that's why I don't do it often, and yeah I do it often just because...
Speaker 1: Isn't it funny that when you start tapering through meet you feel worse.
Mike Farr: Yeah, yeah, often.
Speaker 1: Terrible.
Mike Farr: You're beat up, everything is playing catch up. Then you're getting a little bit of stress from competing. You talked about it earlier, everyone gets stressed. Michael Jordan said the day he doesn't get nervous before games is the day he quits because he doesn't care.
Speaker 1: Right.
Mike Farr: It is very true for all these sports. Even the tonight, I'm going head to head with a beast [inaudible 00:03:13]. I want to perform but I am a little nervous. But the sport of power lifting isn't what I fell in love with...
Speaker 1: The training.
Mike Farr: Yeah, getting better.
Speaker 1: What are you the most proud of in power lifting? It can be a particular lift, a particular accomplishment, it could be whatever.
Mike Farr: Yeah
Speaker 1: It doesn't have to be that. What about power lifting are you the most proud of?
Mike Farr: I think the fact that I played 0.001 percent of hopefully making power lifting and barbells more popular.
Speaker 1: Yeah.
Mike Farr: If I played any of that with comps that I've done, the work that I've done in the past whatever six years, that would be one of my proudest...
Speaker 1: It's like May was saying, if she just wants to see the barbell in one more females hand. You just want to get the barbell into one more anybody's hand.
Mike Farr: Yeah, I talked about...
Speaker 1: But your market is much larger than hers.
Mike Farr: It is. There is a little bit more dudes hitting the barbells. One of my goals I've talked about is a little bit of a metaphor but it's also the truth, I want to get on the Ellen Show and teach her how to dead lift. And so...
Speaker 1: That would be so dope.
Mike Farr: So I want that because Ellen and I can dance together.
Speaker 1: Oh yeah.
Mike Farr: We both like to dance. But then also the meaning of that is I think I want dead lifts in pop culture.
Speaker 1: So you like to dance.
Mike Farr: I do.
Speaker 1: And also be being able a musical background.
Mike Farr: I went to art school for 12 years.
Speaker 1: What role, if any, do you think that music being musically inclined plays a role in athletics?
Mike Farr: I definitely think it plays a role in more...
Speaker 1: Traditional.
Mike Farr: Yeah, multidirectional sports, basketball. Kids of our age we call it "swag." I don't know what kids call it now. But when you have little bit of rhythm, and you have a little bit just flow to how you walk, how you move, how you talk, that's the AI.
Speaker 1: Oh! Woo.
Mike Farr: Just one of those, yeah. I do think ...
Speaker 1: The model of athleticism.
Mike Farr: There's a reason why that kind of hip hop and dancing, and that culture does mesh with basketball. Because I do think that there is some of that, and I think there is some of that in soccer, and obviously in football, even baseball to a certain extent. In terms of the sports we do now may not. There's definitely rhythm in weight lifting, which I...
Speaker 1: Right.
Mike Farr: Dabbled in. But it's a different kind of rhythm.
Speaker 1: Yeah, interesting. I always think that's really important that, I agree 100%, I think that a lot of times when people are dragging their students or children to athletics, like getting [inaudible 00:05:23]in music or dance, that it's really important. You know?
Mike Farr: Yeah.
Speaker 1: So its like you hear about the NFL guys doing ballet. I don't know if that myth or not but people are talking about it.
Mike Farr: Yeah
Speaker 1: So it means there's something to it.
Mike Farr: I definitely do think, and same thing even though you asked me like, oh you only played basketball. I think there's something to play in multiple sports. My school was a little different, we did a bunch of different sports in PE. We didn't just do crunches, pull ups like other PEs.
Speaker 1: You did stuff like disc golf.
Mike Farr: We did. Ultimate Frisbee. We played soccer. We would play flag football, we would do things.
Speaker 1: Bocci?
Mike Farr: A little bit of bocci. A little bit of underwater basket weaving was my favorite class.
Speaker 1: Yeah, awesome. Well thanks very much I really appreciate it. Thanks for talking.
Mike Farr: Thanks. What's up internet.
]]>
Speaker 1: Hey. What's up guys? We're here at the Caffeine and Kilos warehouse and we have a special guest, Randal. Randal is from Brass Clover Coffee. They make cold brew coffee and they kind of distribute it out. So, what they're doing for us is they actually look some of our PR blend and they put some in a bottle and they put some in a keg and so we're gonna try it and we're gonna talk about it. We don't know if it's something we're gonna do right now or something we're gonna do in the future. Whatever, but we're just gonna kind of pursue hat option. So, it's a little peak behind the curtains as we taste this for the very first time. He just showed up. We have no idea. I already gave him the fair warning that if it doesn't taste very good, I might just spit it out. You know what I mean? So, it's in the cards. I'll just say that.
Randal.: I think we're pretty proud of what we did for you guys. We are able to take your coffee. We do a 16 hour brew time on it.
Speaker 1: 16 hour brew time?
Randal.: 16 hour brew time. We brew the coffee just like we do our own. So, we do near to freezing temperatures. We're able to make the coffee be a lot smoother, less acidic, and less bitter based on our production method that we do. So, we do the same production method for you guys.
Speaker 3: So, you guys [crosstalk 00:01:15]. I'm sorry. You guys determine that 16 hours is the ideal time?
Randal.: Yeah. 16 hours. We spend about a year of doing different brewing brew times, different grind sizes. And there's a lot of different elements that really go into it, into doing the cold brew process. So, for us, we've found that the brew time that we do based on the grind size produced the best cold brew.
Speaker 1: Basically the grind size and the temperature of the room you're brewing it in? All that?
Randal.: Yeah. Time and temperature and ...
Speaker 1: The temperature has a big impact on that?
Randal.: Yeah, absolutely. So, if you recall when you do a hot cup of coffee, your gonna extract all the acid, all the bitter from the coffee, which some people really like. The purpose of cold brew is to really get away from the acidity and he bitterness in a coffee.
Speaker 1: Yeah. Cold brew tends to be a lot smoother. You know, when we kind of make it around here and stuff. That's why it's not as much acidity in it.
Speaker 3: Lets give this a go.
Speaker 1: Would you say less tannins?
Randal.: Oh, I don't think tannins is the right word.
Speaker 1: Oh, well me talking brewing, talking about tannins one time. Yeah?
Randal.: Yep.
Speaker 1: Alright, great.
Randal.: Well let me know what you guys think.
Speaker 1: It's pretty good.
Speaker 3: It's delicious. Very good.
Speaker 1: There it is.
Randal.: Thank you.
Speaker 3: Very good. It's honestly about what I expected based off of like our little ... I mean it's probably better, but ...
Speaker 1: It's really good.
Speaker 3: We've messed around with just making our own like five gallon jug worth of cold brew and it still holds that true flavor that we've enjoyed from that, but actually it's smoother and better obviously.
Speaker 1: Yeah. So, ours we make is a concentrate and you said this is not a concentrate.
Randal.: This is a ready to drink formula. So, what we do is, I mentioned, we brew everything at a near freezing temperature. We then use commercial filtration. We pull out all the sludge, all the particles and the reason why is when you're doing a bottled product ...
Speaker 1: That's why it's a little smoother.
Randal.: Mm-hmm (affirmative). It's a lot smoother that way , but also when you do a bottled product, it's gonna prevent what we call off brewing. So, if you don't remove as much sediment and particles from the coffee it's possible over time it's gonna change the flavor. It's gonna start to oxidate and get a little bit sour and rancid too.
Speaker 3: You're not gonna get any of the small fine grains in the bottom of these bottles?
Randal.: You might get a little bit, but we do a pretty good job at filtering it out to a level that we think is best. [crosstalk 00:03:23]. You're stripping the coffee of all of its flavor if you go past the filtration that we do.
Speaker 1: Yeah.
Speaker 3: Very good.
Speaker 1: That's awesome. And so, yeah. So, it's smoother that way and then it's filtered so you don't have big particles or anything like that.
Speaker 3: Yeah.
Speaker 1: And so, they're ready to drink. Interesting.
Randal.: Coffee can last a long time depending on how you treat it and process it. So, we aren't using any retort technology where we're applying heat to cold brew. We want it to stay in its natural state. It's supposed to be cold. We brew cold filtered.
Speaker 1: Cold cold.
Randal.: Yeah, exactly.
Speaker 1: Cold filtered brew.
Randal.: Cold filtered, cold bottled.
Speaker 3: It's like the Rocky Mountains.
Speaker 1: Half the kilos.
Speaker 3: Like Kors Light.
Randal.: Exactly.
Speaker 1: Half the kilos.
Speaker 3: Brewed in the Rocky's.
Randal.: So, we also produced a nitro cold brew for you guys. So, same recipe. The difference here is ...
Speaker 3: All the rage right now too.
Randal.: It's very popular.
Speaker 1: Big with the hipsters. Didn't wear your Birks.
Speaker 3: I didn't wear my Birkenstocks today. Not today.
Speaker 1: Alright.
Randal.: So, we have the nitro for you guys. It goes through a multi-stage nitro gen infusion process to give it that really rich signature creaminess that's known for a nitro cold brew.
Speaker 3: Very excited for this.
Randal.: You want to go ahead and pull the tap.
Speaker 1: I was thinking you would do the honors.
Randal.: [crosstalk 00:04:28]
Speaker 3: You go first. I'll do the next one. You just go full bore? All open?
Randal.: Yep. Just like you're pouring a beer.
Speaker 3: Full steam ahead? Do you let it settle?
Randal.: It's totally up to you.
Speaker 1: I think I'm gonna let that breath.
Speaker 3: Okay.
Randal.: I think you're good.
Speaker 1: Here we go. Well if I think we're doing pour your own right? So, that's you.
Randal.: Sure. Thanks.
Speaker 1: So, just full boar?
Randal.: Yep.
Speaker 1: Do I hit the side or straight to the bottom?
Randal.: Just straight to the bottom. Pull it like a beer.
Speaker 1: Hit the bottom?
Randal.: Yep.
Speaker 3: That looks good.
Speaker 1: We should do some sort of a contest. I think I'd do a pretty good job at it.
Speaker 3: So, do you still call this like the crème like you do on espresso or is that not the same thing?
Randal.: It's not the same thing. What you're really getting here is the nitrogen infusion process creates a really nice creamy head on the coffee.
Speaker 3: That's really good.
Randal.: Similar to a Guinness.
Speaker 3: Wow. I'm very excited. I'm gonna go straight to it. No ...
Speaker 1: That's what I did too, but now I'm gonna let it breath. I'm gonna double down.
Speaker 3: Oh, damn. It's good. Like no bullshit. That's probably the best nitro I've had. I've had some that's just like really overpowering and almost leaves like a really tart taste in my mouth before, but this is like ...
Speaker 1: Straight through you.
Speaker 3: Smooth criminal.
Randal.: Yeah.
Speaker 3: Wow, that's good.
Speaker 1: So, small bottles, right? Nitro. And that's kind of part of the reason why it's so smooth.
Randal.: Yep. And then, again, the ...
Speaker 3: Almost looks lik it has a cream in it and it's not bubbles because they're so fine.
Speaker 1: Yeah.
Randal.: The addition of the nitrogen really just gives it that creamy texture mouth feel and flavor without adding any actually cream.
Speaker 3: Now people don't normally put ice in a nitro?
Randal.: We don't recommend serving a nitro with ice.
Speaker 3: I've never seen that.
Speaker 1: Why is that?
Randal.: You really want to be able to taste it directly out of the glass. Otherwise, you're gonna miss a lot of this and ice will water down your cold brew. And especially when you're serving it on tap, you're gonna have a keg rater set up. Your temperature will be around 38 degrees. So, you're gonna get a really cold coffee without needing ice.
Speaker 1: 38?
Randal.: Yeah. Below 42 is a normal temperature.
Speaker 1: So that after it settles a little ...
Speaker 3: Holy crap man. This is good.
Speaker 1: He's pulling out more.
Speaker 3: I'm gonna give this one to Dante.
Speaker 1: Dante.
Speaker 3: Erin can have one later.
Dante: Hey, yeah?
Speaker 1: Behind the camera. So, then after it settles a little it's still gonna be smooth. There's still nitro in there. It's just-
Dante: That's the one.
Speaker 1: -settled down a little.
Speaker 3: Fire.
Dante: That's the one.
Speaker 1: Yeah.
Randal.: And there's different recommended serving glasses that are more appropriate for a nitro. On this style the glass, you're gonna lose a lot of your nitrogen as it sits, the longer it sits, but it's still gonna be infused in the coffee as part of the infusion process that we go through.
Speaker 1: Here you go.
Speaker 3: Get a close up. Oh, that works.
Speaker 1: Right on platform.
Speaker 5: Where it needs to be.
Speaker 1: And? There it is.
Speaker 5: It's fire.
Speaker 1: Behind the camera commentary. You don't get that everywhere. You don't get that on Michael and Kelly.
Speaker 5: That's good.
Speaker 1: Besides, you're way better looking than Kelly anyways. So, we're good [crosstalk 00:07:48].
Speaker 3: This is, I mean obviously I love our product. I think our coffee is very very good tasting, but this is legitimately the best nitro cold brew I've personally tasted. I've probably had five or six different ones, which is not that many compared to probably some people, but it's the smoothest one I've ever had.
Speaker 1: Yeah.
Speaker 3: This is the first time I've had it today. This is fantastic.
Speaker 1: Awesome. Well, Randal, thanks for stopping by.
Randal.: Thank you guys for having me.
Speaker 1: That was too much down. Sorry.
Speaker 3: Sorry about that.
Speaker 1: These cups are defective. Randall, thank you for stopping by.
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