Pretty good episode, got some good feedback from that. I figured we could catch up. We got cut short last time, so we could see if there’s anything we want to follow up on there. Blake joined us way back on episode 7 to talk about their non-profit venture and since then, they’ve expanded and grown into new products and new markets. You get espresso at the end. It’s actually really good quality. It works very well- Brendan: Interesting. Well, hey, man I appreciate you joining me again tonight. It was nice to meet you in Anaheim Coffee Fest briefly but — Gino: Yes, absolutely. You’re the highest bidder! To increase your chances of winning, try raising your bid. Gino: Probably, you get a little more cinnamon with each day.
That plays out in the cup later on, it’s a burnt flavor. Separate the egg whites from the egg yolks and whip the yolks in a stand mixer or with an electric hand mixer, with half the sugar until thick and pale. Then you have of a little cocktail shot that is coffee, and whiskey, and or whatever you want in it but yes, couple of– Brendan: I got to ask, have you tried that — When you’re using that Mypressi, it basically becomes a coffee-infused whiskey, or gin, whatever you’re using?
Slowly pour the hot milk into the egg yolks, while mixing on low. Sold them at the event and they sold out instantly. I think it was like a little — A ball the size of like a softball with a handle on it and it has a little twist in the handle, which is why they call it Mypresso Twist, I’m assuming. Denet brings a wealth of knowledge to our discussion as he grew up on a coffee farm in South Kona on the Big Island of Hawaii.