Third Wave Coffee: The Must-Visit Spot in Toronto

Aaron Pascucci: 00:01:05

Welcome up to the Level up podcast.

Aaron Pascucci: 00:01:07

I'm Aaron Pascucci and I'm here today.

Chris Lindstrom: 00:01:10

With Chris Lindstrom, producer.

Aaron Pascucci: 00:01:13

And I have dragged Chris down into a coffee tasting episode again and we are very excited because Chris just came back from a trip to Toronto, so.

Chris Lindstrom: 00:01:24

And yes, it's Toronto.

Chris Lindstrom: 00:01:25

Don't pronounce the last T.

Chris Lindstrom: 00:01:27

You will sound like a tourist.

Chris Lindstrom: 00:01:29

If you want to sound like a tourist, say Toronto.

Chris Lindstrom: 00:01:32

That's also fin.

Chris Lindstrom: 00:01:34

So just like always, anytime I go to another city, part of the whole experience of going to another place is exploring through coffee shops.

Chris Lindstrom: 00:01:45

So I think overall this time, so we were there Thursday through Sunday.

Chris Lindstrom: 00:01:51

I think we went to, let me see, 1, 2, 3, 4.

Chris Lindstrom: 00:01:58

I think at least five different shops over those days.

Aaron Pascucci: 00:02:02

Are you like a one day one shop a day or a two shop.

Chris Lindstrom: 00:02:05

A day or depends.

Aaron Pascucci: 00:02:07

So try and hit three and yeah, get it done with.

Chris Lindstrom: 00:02:10

So there was, I think there was a day where I did three in a day because it was lighter.

Chris Lindstrom: 00:02:16

So it was like, oh, quick espresso here, espresso here.

Chris Lindstrom: 00:02:20

Oh, I didn't really like that.

Chris Lindstrom: 00:02:22

I'm not really gonna finish it, then move on to the next place kind of thing.

Aaron Pascucci: 00:02:26

Fair enough.

Aaron Pascucci: 00:02:28

I've got that.

Aaron Pascucci: 00:02:28

My wife will tell you every once in a while I'll take the family on a trip and hit two or three places in one day and they're all burned out.

Aaron Pascucci: 00:02:37

I have a.

Aaron Pascucci: 00:02:38

I have a guilt thing, though.

Aaron Pascucci: 00:02:39

Even If I'm not 100% into it, I have to finish whatever it is I'm drinking.

Chris Lindstrom: 00:02:43

You know what it's.

Chris Lindstrom: 00:02:44

I wouldn't say that's wrong either.

Chris Lindstrom: 00:02:46

It's just, you know what it.

Chris Lindstrom: 00:02:50

You get expectations set so high that I don't want to have something I'm not enjoying at some point.

Chris Lindstrom: 00:02:57

And I try to do that with beer and spirits, too.

Chris Lindstrom: 00:02:59

If I'm not enjoying it, I don't really just want to drink it for the sake of drinking it.

Chris Lindstrom: 00:03:04

I'd rather, you know, stop and find something I'm really going to like at the moment, for sure.

Chris Lindstrom: 00:03:12

And what I did bring back was to me, clearly, clearly my favorite coffee shop in Toronto that I've been to so far, which is apt.

Chris Lindstrom: 00:03:27

Aptly named Third Wave Coffee.

Chris Lindstrom: 00:03:30

So Third Wave Coffee is located over on Church street, close to the St.

Chris Lindstrom: 00:03:35

Lawrence market, actually.

Chris Lindstrom: 00:03:37

So it's in that same area as the St.

Chris Lindstrom: 00:03:38

Lawrence Market.

Chris Lindstrom: 00:03:40

So if you've been to Toronto at all, that's kind of the old, you know, building with all the different vendors, meat vendors, you know, bakeries, um, all that kind of stuff and it's, it's one of the like definitive.

Chris Lindstrom: 00:03:54

If you're going there, you're going to visit the St.

Chris Lindstrom: 00:03:56

Lawrence Market.

Chris Lindstrom: 00:03:57

I'd say this is you know a, you know a block and a half away and I've walked there a number of times from when I've been there with Carry at conventions and anytime we're in town it is a must stop for me.

Aaron Pascucci: 00:04:11

Where do you, where do you stay when you go typically?

Aaron Pascucci: 00:04:14

So at least this time.

Chris Lindstrom: 00:04:16

Yeah, this time I was over near the, near Chinatown so I was over near Spadina and King street so I was staying over in that area.

Chris Lindstrom: 00:04:29

So easy to walk to a lot of great restaurants.

Chris Lindstrom: 00:04:31

There were some decent coffee shops over there.

Chris Lindstrom: 00:04:34

I will shout out Sam James Coffee Bar.

Chris Lindstrom: 00:04:38

We had a, had something from there that was quite good.

Chris Lindstrom: 00:04:42

sta championship back in like: 2008

Chris Lindstrom: 00:04:48

So you know he has a very specific idea of what he wants to do with coffee.

Chris Lindstrom: 00:04:53

Did end up stopping at place on the way out of town that was quite enjoyable.

Chris Lindstrom: 00:04:59

Ethica Coffee Roasters.

Chris Lindstrom: 00:05:01

I thought that was pretty good.

Chris Lindstrom: 00:05:04

Yeah overall, you know the coffee that I tasted in you know, in Toronto was pretty good.

Chris Lindstrom: 00:05:11

Great logo at Dmello Coffee.

Chris Lindstrom: 00:05:13

Thought the coffee was pretty good actually.

Chris Lindstrom: 00:05:16

No, I think I got to six different shops.

Chris Lindstrom: 00:05:18

Geez.

Chris Lindstrom: 00:05:19

Too many, too many shops Aaron.

Chris Lindstrom: 00:05:22

I'm not sure there is too many but you know you end up tasting a lot.

Aaron Pascucci: 00:05:27

You know it's, it's just not fair that you get to live my coffee dream here.

Aaron Pascucci: 00:05:31

Traveling the world and drinking wonderful coffee.

Chris Lindstrom: 00:05:35

Yeah.

Chris Lindstrom: 00:05:35

So anyways, so third wave is a very, I would say it is what we would now consider to be, you know, that third fourth wave coffee.

Chris Lindstrom: 00:05:45

A very, you know, very conscientious sourcing, edging certainly towards light Rose still have single origins on espresso.

Chris Lindstrom: 00:05:55

They'll have, you know they have automatic pour over machine.

Chris Lindstrom: 00:05:58

They do manual pour over depending on the coffee.

Chris Lindstrom: 00:06:03

It's really coffee driven towards its towards a very pure level and that's something I really enjoy.

Aaron Pascucci: 00:06:12

Yeah I, you know their website is really impressive.

Aaron Pascucci: 00:06:18

Their Instagram is even more impressive.

Aaron Pascucci: 00:06:22

If you're like me and you've been around and you know the third wave which we all hate the term now it seems, you know it did not give me a huge.

Aaron Pascucci: 00:06:35

I didn't have high expectations.

Aaron Pascucci: 00:06:37

Yeah you know that's fair and you know and I knew it was, I knew it was going to be good coffee.

Aaron Pascucci: 00:06:42

Yeah you know it was going to be Something different.

Aaron Pascucci: 00:06:44

And Chris's recommendation goes a long way.

Aaron Pascucci: 00:06:47

He's.

Aaron Pascucci: 00:06:48

We've mentioned he's certified in spirits.

Aaron Pascucci: 00:06:51

He runs local.

Aaron Pascucci: 00:06:54

What do you call food about town?

Chris Lindstrom: 00:06:56

Yeah, local food and beverage podcast.

Chris Lindstrom: 00:06:58

But I mean, that's how Aaron and I met was through coffee nerdery.

Chris Lindstrom: 00:07:02

And I can't slow down.

Aaron Pascucci: 00:07:04

So, yeah, his.

Aaron Pascucci: 00:07:05

His palate is there, which is awesome.

Aaron Pascucci: 00:07:08

So.

Aaron Pascucci: 00:07:09

And his recommendations are spot on.

Aaron Pascucci: 00:07:11

If you're in the area and need any sort of food recommendation.

Aaron Pascucci: 00:07:15

He turned me on to a liquor store.

Aaron Pascucci: 00:07:17

That is wonderful.

Aaron Pascucci: 00:07:19

The guys are over there at Bay.

Aaron Pascucci: 00:07:22

It's not Baytown.

Chris Lindstrom: 00:07:23

Baytown.

Aaron Pascucci: 00:07:23

It is Baytown in Webster.

Chris Lindstrom: 00:07:24

Yeah.

Chris Lindstrom: 00:07:24

So Baytown or Pinnacle or Parkway up in Greece.

Chris Lindstrom: 00:07:29

Those are kind of my go to spots in Rochester, you know, people who care like I care.

Chris Lindstrom: 00:07:34

Which is why I love tasting with you is, you know, we both care really hard about coffee.

Chris Lindstrom: 00:07:39

And when I get a chance to bring something like this back, you know, I'm so excited.

Chris Lindstrom: 00:07:46

I do want to shout out, and I'm probably going to mispronounce his name, but Sharhai is the gentleman who I was talking to.

Chris Lindstrom: 00:07:56

He's the head of coffee at Third Wave.

Chris Lindstrom: 00:07:58

He's also the education and event coordinator at Genius Coffee, which does repair, service, accessories, parts, espresso machines, coffee machines, you know, water equipment, other things like that.

Chris Lindstrom: 00:08:12

So he's involved with that as well.

Aaron Pascucci: 00:08:14

Do you know if they repair espresso machines?

Chris Lindstrom: 00:08:17

I wouldn't be.

Chris Lindstrom: 00:08:18

I believe they do, because when we.

Aaron Pascucci: 00:08:20

Were at a whole Lotte Love, we used to get customers from Canada a ton.

Chris Lindstrom: 00:08:24

Yeah.

Chris Lindstrom: 00:08:24

I think they're relatively new, but I believe they do now as well.

Chris Lindstrom: 00:08:29

Yes.

Aaron Pascucci: 00:08:30

And that was always a thing.

Aaron Pascucci: 00:08:31

They're like, well, you could ship it to us.

Aaron Pascucci: 00:08:32

I'll go, yeah.

Aaron Pascucci: 00:08:33

And we always forget because we're in upstate New York.

Aaron Pascucci: 00:08:36

It's international.

Aaron Pascucci: 00:08:38

We don't think of each other that way a lot, but we are.

Chris Lindstrom: 00:08:42

Yeah, for sure.

Chris Lindstrom: 00:08:43

And so, you know, he's involved in lots of different things.

Chris Lindstrom: 00:08:46

And every time I've gone in, he's the person I've talked to.

Chris Lindstrom: 00:08:49

So I've always enjoyed our interactions.

Chris Lindstrom: 00:08:51

We've always had great conversation.

Chris Lindstrom: 00:08:54

And when I mentioned, hey, I was looking for some coffee to buy to bring home, he's like, well, this is the one you had on both espresso and pour over.

Chris Lindstrom: 00:09:03

So why don't you grab that bag and I'll give you a sample of another one, too.

Aaron Pascucci: 00:09:07

That was going to be.

Aaron Pascucci: 00:09:07

My question is, how do you.

Aaron Pascucci: 00:09:09

How did you select this when you walked into.

Aaron Pascucci: 00:09:12

You Know a coffee shop, it's always overwhelming, you know.

Chris Lindstrom: 00:09:14

Oh, for sure.

Aaron Pascucci: 00:09:15

I went to Chromatic and they had 20, 30 bags on the shelf.

Aaron Pascucci: 00:09:19

And as much as I can rely on my knowledge of processing and things like that, I look at, I'm like, it's going to be a crapshoot, you know.

Chris Lindstrom: 00:09:27

Yeah, for sure.

Chris Lindstrom: 00:09:28

So this, you know, when I go into a place where I know that the quality is high, I don't like ordering.

Aaron Pascucci: 00:09:35

Yeah.

Chris Lindstrom: 00:09:35

So when I go in because, you know, you know I'll be in right now, probably go there two or three times a year.

Chris Lindstrom: 00:09:42

So I've been enough where, you know, we've had conversations.

Chris Lindstrom: 00:09:44

So he'll remember who I am at least, which is nice.

Chris Lindstrom: 00:09:47

So I'll just say serve me, you know, an espresso and you know a, you know, a drip style coffee, whether it be batch or auto pour over or pour over of whatever coffee you think I should have as a serious coffee person.

Chris Lindstrom: 00:10:04

And I trust that he's going to serve me something he cares about.

Chris Lindstrom: 00:10:08

So what we have in front of us today, you've got the bag in front of you.

Aaron Pascucci: 00:10:13

Yep.

Aaron Pascucci: 00:10:13

I was waiting to because I've been sipping on it and it's, it's quite lovely.

Chris Lindstrom: 00:10:18

Yeah.

Aaron Pascucci: 00:10:19

This is a natural Ethiopian from the Hamasho kebble region.

Chris Lindstrom: 00:10:29

Yeah, it says it's Hamasho stations, the location.

Aaron Pascucci: 00:10:33

Yeah.

Aaron Pascucci: 00:10:34

And what's on the bag?

Aaron Pascucci: 00:10:37

We've kind of fallen away from some of our little usual snippets there.

Chris Lindstrom: 00:10:43

Coffee bag reader.

Aaron Pascucci: 00:10:49

Chris, you're making me laugh and I'm supposed to be mid conversation here.

Aaron Pascucci: 00:10:55

So we've got an altitude of: 1900

Aaron Pascucci: 00:11:00

You know, they've got a roast profile on here.

Aaron Pascucci: 00:11:02

This is way at the left end, the light end of their scale, which is also interesting.

Aaron Pascucci: 00:11:08

They've got four stops and the highest is medium.

Aaron Pascucci: 00:11:13

I was going to say the highest is medium and I glossed over that.

Aaron Pascucci: 00:11:17

That's funny.

Aaron Pascucci: 00:11:18

That's real interesting.

Chris Lindstrom: 00:11:20

Yeah.

Chris Lindstrom: 00:11:20

I mean this so like, and I say this with the greatest amount of love possible.

Chris Lindstrom: 00:11:26

I was polluted completely by, you know, the original profile and mission of what Joe Bean Coffee was, you know, where it was the pure, you know, pure light roast with almost everything and it was, you know, that really polluted me.

Chris Lindstrom: 00:11:42

And this place lives up to that kind of purity of coffee.

Aaron Pascucci: 00:11:46

Yeah.

Chris Lindstrom: 00:11:47

Which, and they still have flavored drinks, you know, they still have, you know, delightful other things that you can get.

Chris Lindstrom: 00:11:53

But like this is really driving towards that, you know, real pure light roast expression of a place and the nose really brings it to.

Aaron Pascucci: 00:12:04

And I wouldn't have guessed on our brewing or sipping or anything on this that it was a light roast compared to, you know, what I would consider a light roast.

Aaron Pascucci: 00:12:15

Almost.

Chris Lindstrom: 00:12:16

Yeah.

Aaron Pascucci: 00:12:18

Just to go back, we got.

Aaron Pascucci: 00:12:20

Their flavor notes are whiny mixed berries, chocolate round, velvety.

Aaron Pascucci: 00:12:29

I stop whining.

Aaron Pascucci: 00:12:32

What was that?

Chris Lindstrom: 00:12:33

This is from Kindergarten Cop.

Aaron Pascucci: 00:12:35

Oh God.

Chris Lindstrom: 00:12:35

Some of my favorite sound effects.

Aaron Pascucci: 00:12:37

But yeah, I think you mentioned in our conversations that they were really focused on clarity.

Aaron Pascucci: 00:12:44

Yeah.

Aaron Pascucci: 00:12:45

And you know, pouring it and brewing it.

Aaron Pascucci: 00:12:47

It definitely was clear, translucent maybe without being watery looking.

Aaron Pascucci: 00:12:56

You know, it was a clear, dark opacity.

Aaron Pascucci: 00:13:00

That's what I'm looking for.

Aaron Pascucci: 00:13:00

It's opacity was high and consistent.

Chris Lindstrom: 00:13:04

Yeah.

Chris Lindstrom: 00:13:05

And something that I really picked up from chatting with, chatting with him there was generally when they're doing, you know, drip style coffee, their ratios are way higher than the standard recommendation of 500, you know, a thousand to 60 grams or 500 to 30, which is just over 16 to 1.

Chris Lindstrom: 00:13:28

So that's like 16.16 2/3 to 1.

Chris Lindstrom: 00:13:31

Essentially.

Chris Lindstrom: 00:13:33

I think they're regularly brewing, you know, to 18 or above there.

Chris Lindstrom: 00:13:38

So they're definitely, when they brew it, they're also brewing at a very, you know, a higher amount of water through.

Chris Lindstrom: 00:13:46

So it ends up being.

Chris Lindstrom: 00:13:47

You can really isolate the flavors and it tends to be more tea like.

Chris Lindstrom: 00:13:51

But that's through technique just as much as it is the roast.

Aaron Pascucci: 00:13:54

Yeah.

Aaron Pascucci: 00:13:55

And that being said, the body isn't weak.

Aaron Pascucci: 00:13:58

No, it's very strong.

Aaron Pascucci: 00:13:59

And we brewed at 17.

Aaron Pascucci: 00:14:02

I brewed at 17.

Aaron Pascucci: 00:14:04

I didn't go 17 and you did 17.

Chris Lindstrom: 00:14:05

Yeah, so.

Chris Lindstrom: 00:14:06

So I had had this this morning at the same ratio, but we moved two clicks on the Ode to the Ode Gen 2 to one click above 5 because I thought it was, it was very tasty when I had it this morning, but I didn't think it was quite as clear as I wanted it to be.

Chris Lindstrom: 00:14:27

So I wanted us to really be able to taste the clarity when we sampled tonight.

Aaron Pascucci: 00:14:32

So that's where we're at.

Aaron Pascucci: 00:14:34

And we had an interesting conversation on temperature.

Aaron Pascucci: 00:14:38

What were you at?

Aaron Pascucci: 00:14:39

2.

Chris Lindstrom: 00:14:40

204.

Aaron Pascucci: 00:14:41

204.

Aaron Pascucci: 00:14:42

I typically brew at 190.

Aaron Pascucci: 00:14:45

And the conversation we had was, why did you choose 204?

Aaron Pascucci: 00:14:49

What was your answer, Chris?

Chris Lindstrom: 00:14:50

I don't remember.

Chris Lindstrom: 00:14:53

At some point, you know, at some point I picked something and I think it was because, you know, the recommended was like from something I saw is probably 200 to 208.

Aaron Pascucci: 00:15:03

Sure.

Chris Lindstrom: 00:15:04

So I just picked the middle right in the middle.

Chris Lindstrom: 00:15:05

Yeah.

Chris Lindstrom: 00:15:06

So, you know, that's where I chose.

Chris Lindstrom: 00:15:09

I've never really changed it.

Chris Lindstrom: 00:15:10

I kind of just leave it the same forever.

Aaron Pascucci: 00:15:13

So me, from brewing at Joe Bean where they gave me temperatures, I.

Aaron Pascucci: 00:15:17

Ben, if you're listening and I'm wrong, you know, make sure to leave me a note here.

Aaron Pascucci: 00:15:22

Was brewing at 190 typically.

Aaron Pascucci: 00:15:25

And again, the only main reason was that's what somebody told me at some point.

Aaron Pascucci: 00:15:31

So if you have a specific temperature you're brewing at, please hit us up.

Aaron Pascucci: 00:15:37

This would be an interesting thing to chat about.

Chris Lindstrom: 00:15:40

Yeah, absolutely.

Chris Lindstrom: 00:15:42

Yeah.

Chris Lindstrom: 00:15:43

And I think to your point, like smelling, smelling this, I'm getting more of those light roast profiles.

Chris Lindstrom: 00:15:48

I'm getting a lot of those floral notes, which I really like.

Aaron Pascucci: 00:15:54

Yeah, it, it came off to me as a.

Aaron Pascucci: 00:15:57

Almost a typical Ethiopian.

Chris Lindstrom: 00:15:59

Yeah, I wouldn't say blueberry particularly, but more on the floral, the floral side of Ethiopian coffees.

Aaron Pascucci: 00:16:07

Yeah.

Aaron Pascucci: 00:16:07

And I've honestly, I've only really had one Ethiopian that like punched me in the nose with blueberry.

Aaron Pascucci: 00:16:13

Yeah.

Aaron Pascucci: 00:16:14

I got raspberry off of this on a smell.

Aaron Pascucci: 00:16:18

And that makes sense, you know, a little bit why they call mixed berries.

Aaron Pascucci: 00:16:21

Because I feel like that you could blend that into blueberry very easily for sure, you know, if you wanted to.

Aaron Pascucci: 00:16:30

So I just got that, you know, if you could smell red, you know.

Chris Lindstrom: 00:16:34

Yeah.

Chris Lindstrom: 00:16:35

And I think that goes to that whining as well because this isn't like, like the whining is when you're talking about like Cabernet Sauvignon where it's so dark and dense.

Chris Lindstrom: 00:16:44

It's more of that like bounciness of like, you know, a cooler climate, Pinot Noir or you know, something along those lines where it has more of those complex bouncy notes.

Aaron Pascucci: 00:16:58

But yeah, it, it's definitely got a very nice, you know, almost delicate body to it.

Aaron Pascucci: 00:17:04

Velody seems appropriate and the body is great.

Aaron Pascucci: 00:17:12

Raspberry, blueberry flavors.

Aaron Pascucci: 00:17:15

Definitely a dark chocolate and a cocoa in there, no doubt, to bring it back.

Chris Lindstrom: 00:17:21

And, and it comes in like the finish.

Chris Lindstrom: 00:17:24

Comes in more chocolatey.

Aaron Pascucci: 00:17:25

Yes.

Chris Lindstrom: 00:17:26

It's there in like the mid palate, but it really comes through cleanly with that, you know, what we would almost usually call like a specialty medium, chocolatey finish.

Aaron Pascucci: 00:17:38

Okay.

Chris Lindstrom: 00:17:40

But this is.

Chris Lindstrom: 00:17:43

You're getting more of those bouncy flavors up front and then it finishes with that like, like really nice, like a, almost like a single origin chocolate kind of flavor more than just like dark chocolate is dark chocolate is dark chocolate.

Aaron Pascucci: 00:17:56

Yeah.

Aaron Pascucci: 00:17:56

And it was, you know, it's the, it's the dark chocolate if you, I almost describe it as natural cocoa.

Aaron Pascucci: 00:18:03

Yeah.

Aaron Pascucci: 00:18:04

More if you get like a 70, 80% dark chocolate cocoa bar, something like that where it's that real umami chocolate flavor coming through there more than, I don't know what else we describe our typical dark chocolate as.

Chris Lindstrom: 00:18:21

Yeah, it, it's, it's kind of one note, you know, depending on the level of density of, you know, cocoa in there.

Chris Lindstrom: 00:18:28

So your percentage of cocoa solids is the percentage.

Chris Lindstrom: 00:18:32

And if it's not like a single origin chocolate or what we'd call specialty chocolate, you know, you tend to get that generic, you know, sweetened dark chocolate note and maybe you get a little bit of fruitiness.

Chris Lindstrom: 00:18:48

But when you get to some of the single origin stuff you can really get, you can get some brightness, you can get some distinct fruits, you can get, you know, all those different things that we love in coffee.

Chris Lindstrom: 00:18:58

You can actually get in chocolate as well.

Aaron Pascucci: 00:19:00

Oh yes.

Aaron Pascucci: 00:19:01

And that's a whole nother thing.

Chris Lindstrom: 00:19:03

So I would say this definitely edges towards that versus being general dark chocolate.

Chris Lindstrom: 00:19:08

It's a little bouncier.

Aaron Pascucci: 00:19:11

So this is a wonderful coffee.

Aaron Pascucci: 00:19:13

If it comes in roughly, they're looking at $25 for 250 grams.

Chris Lindstrom: 00:19:21

25 Canadian, of course.

Aaron Pascucci: 00:19:23

Ah, so you're dropping international thing, dropping.

Chris Lindstrom: 00:19:26

By, you know, to 3/4 roughly.

Aaron Pascucci: 00:19:30

So that's a killer deal.

Chris Lindstrom: 00:19:31

Yeah, it's really not unreasonable for the level of quality that they're doing in the shop.

Chris Lindstrom: 00:19:38

You know, depending on the limited release of some of the stuff, you know, the, your, your pour overs will be like 11 Canadian.

Chris Lindstrom: 00:19:46

So still it's high.

Chris Lindstrom: 00:19:47

So you know, it'll be in that, you know, $758 kind of range for an espresso or you know, a pour over.

Chris Lindstrom: 00:19:55

Some of their more limited releases are high process coffees.

Chris Lindstrom: 00:20:00

But you know, realistically if you're getting some of that stuff, that's not an unreasonable price to me.

Aaron Pascucci: 00:20:05

$7 is becoming a standard price for things.

Chris Lindstrom: 00:20:09

Yeah.

Aaron Pascucci: 00:20:10

Which is unfortunate.

Chris Lindstrom: 00:20:12

Agreed.

Chris Lindstrom: 00:20:12

But here we are.

Aaron Pascucci: 00:20:14

Here we are.

Aaron Pascucci: 00:20:15

So anyway, I, these are guys that you should put on your radio.

Aaron Pascucci: 00:20:21

On your, on your radio.

Chris Lindstrom: 00:20:22

Yeah, we're going to put it on your radio dial.

Aaron Pascucci: 00:20:24

I'm going to bring that one back.

Aaron Pascucci: 00:20:28

These are guys you should put on your radar.

Aaron Pascucci: 00:20:30

You should definitely pick up something.

Aaron Pascucci: 00:20:34

They should get on the map for what they're doing.

Aaron Pascucci: 00:20:36

This initial taste is very impressive, very clear, great coffee flavor and it's.

Aaron Pascucci: 00:20:46

You don't want to sit this while you're at your computer doing work.

Aaron Pascucci: 00:20:50

Is My overall impression, you want to sit this and actually enjoy it.

Aaron Pascucci: 00:20:55

I'm thinking Saturday mornings when I go and sit outside where you can focus on it and enjoy it that way.

Chris Lindstrom: 00:21:03

Yeah, I think it definitely deserves a little bit of attention and I think it's a great thing to do with your coffee when you have the opportunity is to really sit with it and enjoy it.

Chris Lindstrom: 00:21:12

And if you happen to visit Toronto, you know, from our area or otherwise, I think it's a must stop.

Chris Lindstrom: 00:21:19

And, you know, it's a tidy little shop, but still a great place to talk and nerd out and, you know, and really sit and enjoy some coffee.

Aaron Pascucci: 00:21:29

All right.

Aaron Pascucci: 00:21:29

And with that, we are level up and we'll be heading into the week with some wonderful coffee.

Aaron Pascucci: 00:21:35

We hope you enjoy your coffee.

Chris Lindstrom: 00:21:37

Cheers.

Chris Lindstrom: 00:21:38

And make sure you check out other shows on the Lunchadore Podcast Network.

Chris Lindstrom: 00:21:42

I'm going to recommend that you check out the Anomaly Presents podcast.

Chris Lindstrom: 00:21:47

And if you happen to be in Rochester and have a chance to go to the Anomaly Film Festival, you should check that out.

Chris Lindstrom: 00:21:54

It's an amazing place to go be amongst people that love the weird and amazing movies of the horror, sci fi, the unexplainable in a real great festival atmosphere.

Chris Lindstrom: 00:22:07

Could not recommend it enough, so thank you so much for listening.

Chris Lindstrom: 00:22:11

We'll be back next time with more level up.

Chris Lindstrom: 00:22:16

This has been a presentation of the Lunch or podcast network.