972. - Chris & Jason

**SPEAKER_1** (0:00)
Here's your report.

**Chris Black** (0:01)
Thanks, Jane.

**SPEAKER_1** (0:02)
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**Chris Black** (0:48)
How Long Gone, a beautiful Sunday here in Godsboro, Glendale, California. I am in Jason's man cave. It's a classic IRL one-on-one. This hasn't happened in a while, though.

**Jason Stewart** (1:01)
It's been a while. I've grown accustomed to us living in isolated vocal pods, just in terms of editing. It's so much easier when we're not in the same room.
So this podcast won't be edited. It's Sunday, it's casual, it's 100 degrees outside, World Cup finale. I'm dealing with an espresso machine that's not giving me the correct output.

**Chris Black** (1:26)
Yeah, I walked in, I was like, oh, did you get an espresso machine? And then he showed me how easy it was. And I was like, this looks like an easy one to use. He's like, we haven't, we're not quite there.

**Jason Stewart** (1:34)
It's very easy to use, but the problem, the reason I've been, well, first of all, shout out to our friends at Fellow for blessing me with a great unit. I didn't realize that I didn't. I chose candy, apple red.
It was a decision, but I wouldn't want to just go black, but we have red accessories in the kitchen, blood.

**Chris Black** (1:52)
I think a pop of kitchen in the color is nice. I know you got, yeah, YG versus the game.

**Jason Stewart** (1:57)
Oh, it's more of a pop in here, blood. It's all bloody in that kitchen. All my lay crusade is bloody as hell.

**Chris Black** (2:03)
I did know that. I prefer a more-

**Jason Stewart** (2:05)
My electric thermometer, what color is it? It's red plastic.

**Chris Black** (2:08)
I was gonna say I like a more variety of colors of the rainbow and then I knew I would set myself up for failure on that one.

**Jason Stewart** (2:13)
So come on, Bruce.

**Chris Black** (2:15)
You're like, no joke. But you're saying that it's still gonna take some calibration on your side.

**Jason Stewart** (2:20)
Yeah. The reason why I was hesitant about getting an espresso machine, I know I'm gonna turn into the coffee nerd, the espresso nerd. It's happened to a lot of friends of ours over the years.

**Chris Black** (2:32)
Tough.

**Jason Stewart** (2:32)
You know, from George, from the 1975, our good friend George, George Daniel, as well as Bony Vare and, you know, I'm sure Emile Haney and all these, all these actually four dudes who, you know, produce music. Well, it's once you start, I feel like you have, you have money, you produce music, you're, you're OCD, you're ADD.
And I'm gonna get in there.

**Chris Black** (2:55)
You're only missing one of those things. So this does feel in line for maybe your future.

**Jason Stewart** (2:59)
Once I become successful.

**Chris Black** (3:02)
I think that the, the thing that is the, cause when my, my barista, former, my former barista, he's now moved on, but John, he was like, basically, I think when the scale-

**Jason Stewart** (3:12)
Wait, is he dead or he doesn't-

**Chris Black** (3:13)
No, no, he just got a new job. Once you get, once the scale starts getting into, once you're spending 500 plus on the scale, I feel like that's just a bridge too far. But I'm sure it does make it better, but does it make it better?

**Jason Stewart** (3:26)
I know. I'm, I'm still learning, cause I don't know any of it. So I'm, you know, we're weighing out beans. Am I going to become a bean weir?

**Chris Black** (3:34)
It's kind of crazy that you've never, you've never had one before, and you never worked at it. You never were like, you never did it.

**Jason Stewart** (3:39)
I was never a shot puller.

**Chris Black** (3:41)
That's actually kind of crazy. Yeah. It does. It feels like something that's really satisfying once it's easy for you.

**Jason Stewart** (3:45)
The problem with this is it's such a, like a technologically advanced machine, like after every shot you pull, it tells you how many seconds, as well as the pressure story. There's like a literal, like, charge wave form. Yeah. Yeah. And it's like, here's, here were the pressure levels, when, how long it happened. So you're, you're tweaking in the, and then the grinder, it's like what setting, how fine is the ground? And then a little, you know, a millimeter spec to in one direction, the puck, the machine's clogged, the puck, nothing comes out. If it's too coarse, the other one, water sprays out, you don't get any crema.