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We're chatting about the people, places, events, and flavors that make Johnson City, Tennessee a lovely place to live. An interview show hosted by Colin Johnson.
Proud member of the Maypop Media family of podcasts.
0:00:00 - (Colin Johnson): It is a beautiful July day here in Johnson City, Tennessee, one of the best cities in the whole diagn world. And I'm here with my new friend, Ty Stewart. How are you doing, Ty?
0:00:11 - (Ty Stewart): I'm doing great. Full of coffee.
0:00:13 - (Colin Johnson): Full of coffee. That's right. Because you own Caroline's coffee companies.
0:00:17 - (Ty Stewart): Yes. Yes, I do.
0:00:18 - (Colin Johnson): Does Caroline know that?
0:00:19 - (Ty Stewart): She does. Actually, Caroline is actually my one year old.
0:00:23 - (Colin Johnson): Oh, is she sweet right now?
0:00:25 - (Ty Stewart): She is very sweet. She runs all over the house.
0:00:28 - (Colin Johnson): So sweet. Caroline's coffee company. That's awesome. All right, well, we're gonna learn about that in a minute, but Johnson City living podcast. First question you get. What do you love most about Johnson sue?
0:00:40 - (Ty Stewart): The mountains.
0:00:41 - (Colin Johnson): The mountains?
0:00:42 - (Ty Stewart): Yeah. So I grew up in Texas. There's no mountains.
0:00:44 - (Colin Johnson): There's some little bumps.
0:00:46 - (Ty Stewart): Yeah, they're dear.
0:00:46 - (Colin Johnson): No, the interstate goes up over another interstate. You get a little. You get a little hill there.
0:00:52 - (Ty Stewart): Yeah, we have like we thought was a mountain where I grew up, and we used to get on top of that and look out, we're like, yeah, it's soaky.
0:00:58 - (Colin Johnson): No, that's a hill. I got you. There's a hill.
0:01:00 - (Ty Stewart): So.
0:01:01 - (Colin Johnson): Yes. Do you have any, like, what's the elevation of the hill? Like 100ft.
0:01:05 - (Ty Stewart): Weirdly enough, the elevation of the hill is higher than the elevation of here.
0:01:09 - (Colin Johnson): Really?
0:01:09 - (Ty Stewart): Yeah, since we're like, kind of in that valley, sort of. So it's still higher than what it is here. It's just equivalent to the ground. It's not high. I gotcha.
0:01:19 - (Colin Johnson): That's crazy.
0:01:19 - (Ty Stewart): Yeah.
0:01:20 - (Colin Johnson): Like the whole thing of Texas is raised up. Yeah, I love it. I love it. So you grew up in Texas and you wanted to be a coffee aficionado? Barista guru from birth.
0:01:33 - (Ty Stewart): Yeah.
0:01:34 - (Colin Johnson): No, tell us the Ty Stewart origin story.
0:01:37 - (Ty Stewart): So I really didn't get into coffee probably until I was in college. Yeah.
0:01:42 - (Colin Johnson): Stay up late and take tests or.
0:01:44 - (Ty Stewart): Basically we had a little coffee shop there that I ended up getting really close with the owners. And so I was like, man, it'd be cool to start a coffee shop, but kind of threw that out the window when I, you know, got a job.
0:01:56 - (Colin Johnson): It was your first job?
0:01:57 - (Ty Stewart): So I started shooting commercials in Knoxville.
0:02:00 - (Colin Johnson): Oh, nice.
0:02:00 - (Ty Stewart): Before that, in college of social media stuff.
0:02:03 - (Colin Johnson): So coming from Texas, you went to the real UT?
0:02:05 - (Ty Stewart): Hey, fool, I'm not a UT fan. Like, I'm not a Texas fan, so I'll say whatever you want. I don't really care. I'm a Texas tech fan, so I gotcha.
0:02:17 - (Colin Johnson): I'm just giving you a hard time. Although I did see something about Texas joining the SEC, and there's only room for one UT and Tennessee gets it, so they're gonna have to come up with something else.
0:02:28 - (Ty Stewart): I think they labeled Texas as Tex Tex instead of UT.
0:02:32 - (Colin Johnson): Big Tex.
0:02:33 - (Ty Stewart): Yeah. Makes sense, though. They got there first, so.
0:02:36 - (Colin Johnson): Exactly.
0:02:36 - (Ty Stewart): Start this and say, come on, I might get hate for that.
0:02:40 - (Colin Johnson): That's all right. That's all right. So you graduated and then you started doing commercials.
0:02:44 - (Ty Stewart): Yeah, so I was.
0:02:45 - (Colin Johnson): And that's a straight line into coffee.
0:02:48 - (Ty Stewart): Yeah, well, it's a straight line in the coffee, considering I drove by k brew about every single day in Knoxville to get coffee. They were the ones that kind of sparked my full interest into specialty coffee. They showed me that specifically milk makes a massive difference in the coffee you're drinking 1000%. So I didn't really think that through. I was like, oh, yeah, just put milk in it. Whole milk. Great.
0:03:11 - (Ty Stewart): But, like, the quality of where you're getting it from, the cows that come from all that kind of stuff really matters in the final product. And so they kind of more sparked my ingest interest into the specialty part of that.
0:03:24 - (Colin Johnson): That's cool.
0:03:25 - (Ty Stewart): Along with my brother being in Bentonville, Arkansas, which is where I get my coffee from. Place called Onyx coffee labs. We visited there probably in 2018, 2019.
0:03:34 - (Colin Johnson): Is that a subsidiary of Walmart? Since that's the world headquarters.
0:03:37 - (Ty Stewart): So it is not a part of Walmart now. I think the placement was intended close.
0:03:44 - (Colin Johnson): To Walmart because your distribution like crazy coming out of there.
0:03:47 - (Ty Stewart): Yeah. Your target market's pretty good in that. In that city.
0:03:50 - (Colin Johnson): So Onyx coffee.
0:03:51 - (Ty Stewart): Yeah. So their onyx coffee lab, I'm not really sure exactly when they started. I know it was pretty close to that time, though, just because when we went first time, they were still in a little small kind of cafe. Since then, they've pushed basically the entire coffee world to expand what they know about coffee. They'll travel literally all over the world to find the best coffee producers in any country and then buy their coffee, make sure that the farmers are taken care of, make sure everyone's taken care of in that way, and then clear trade, kind of, yeah. So they're actually very open on what they charge for their coffee. So, like, they'll, at the very bottom, for every single bag, they show what per pound it costs them, or kilogram, I think, maybe.
0:04:36 - (Ty Stewart): But per pound, what it costs them to get it over, what shipping cost was, you know, transportation, roasting, like, all that stuff, they break it down completely per pound on what they charge for it so you can see their cost.
0:04:48 - (Colin Johnson): That's cool.
0:04:48 - (Ty Stewart): Which is really awesome, because then it shows you what the farmers were paid, right, when most of those places, they get paid, you know, cents, pennies on the dollar. Yeah. Like, nothing. So, um, decided to work with them. They're. They're probably, if not one of the best roasters in the nation. Um, they just figured out they were doing a roastery in Europe to sell in Europe.
0:05:09 - (Colin Johnson): That's cool.
0:05:09 - (Ty Stewart): So kind of a big deal to, you know, take one company, move it there, too. So it's really cool. But visited there. Loved that. It was a really awesome experience. Showed me kind of what other stuff is out there with coffee. Then I had a child and wanted an espresso machine, so we got an espresso machine before my daughter was born, and my family lives in the same neighborhood as me, so brother in law's next door, sister in law's next door, mother in law's up the street.
0:05:43 - (Ty Stewart): They love coffee. So I was constantly making coffee for my family all around me.
0:05:49 - (Colin Johnson): Gotcha.
0:05:49 - (Ty Stewart): So you're like, I'm gonna start charging you bozos, right? I mean, that's kind of what I was thinking. Brother in law made a joke one day, and we knew her name, my daughter Caroline. And he was like, I'm going over to sweet Caroline's cafe. And so he kept saying that over and over again every time he's coming at coffee. And I was like, ha ha. Yeah, that's funny. And then I was like, that's a good idea.
0:06:10 - (Colin Johnson): That's a good idea.
0:06:11 - (Ty Stewart): That's a good idea. So that was kind of where the whole origin kind of came from, of the sweet Caroline.
0:06:16 - (Colin Johnson): That's awesome. So now every time you pull up, you think, well, you probably think about your daughter all the time, but, yeah, it's special. And one day she'll realize that. Patty, that's me on that.
0:06:26 - (Ty Stewart): I usually tell people she's in a lot of debt and not me.
0:06:29 - (Colin Johnson): I like that. Yeah.
0:06:30 - (Ty Stewart): So, like, it doesn't make it feel like it's mine, right?
0:06:32 - (Colin Johnson): Yeah. She can declare bankruptcy. She'll be all right. Yeah, no big deal. No big deal for us novices out there. You said you bought an espresso machine. You probably did a little research, I'm assuming. Maybe. Or maybe you didn't. I don't know. Maybe just, like, for a good home espresso machine. What are you thinking?
0:06:51 - (Ty Stewart): I usually tell people to start with Breville, so a lot of people just think that's a kitchen home name. And their base machines, like the Breville Bambino, is actually what we bought. We got it on sale for like $300, usually 300 and $5400. So we got on sale for $300 and we're like, can't beat it. And I would recommend that machine. I mean we used. I mean I was making three or four coffees like all the time on that machine.
0:07:18 - (Colin Johnson): Yeah.
0:07:18 - (Ty Stewart): And so we use that for a year, year and a half probably, or close to it. Put it through the wringer and it was. It was great. I think they have an upgraded version to where you have a grinder in it. I would think it's the Breville Barista Express. Maybe. I would recommend. I mean if you. Especially when they're on sale. They're on sale for like $560 sometimes, which it's usually like $700.
0:07:42 - (Colin Johnson): Right.
0:07:42 - (Ty Stewart): So if you can get that on sale, there's your. A decent grinder, decent machine. All built into one.
0:07:48 - (Colin Johnson): You're good to go.
0:07:49 - (Ty Stewart): Yeah.
0:07:49 - (Colin Johnson): It's one part goes down, then the whole five.
0:07:51 - (Ty Stewart): Yeah. I have heard rebels pretty good about their customer service part of it though. So that is also another reason why I recommend them. Just because they are. They care about what they're putting out.
0:08:03 - (Colin Johnson): Gotcha.
0:08:04 - (Ty Stewart): So.
0:08:04 - (Colin Johnson): Yeah, that's cool. Yeah, I think I have a couple of friends who have a Phillips fancy deal. And I think it even does the milk internally and especially if he temperatures and all that stuff. And they just.
0:08:17 - (Ty Stewart): I've heard. Yes.
0:08:18 - (Colin Johnson): I don't know that I've got 1500 to put into a coffee merchant.
0:08:22 - (Ty Stewart): So. Yeah, so the. I think there's a Phillips super automatic that does that to where you can put the beans on top of it. You can push a button, it'll grind it for you. Put it out. And I mean, like if you're in a hurry. That's awesome.
0:08:32 - (Colin Johnson): Right?
0:08:33 - (Ty Stewart): Actually recommended that to my mother in law. So I didn't have to make her coffee at the trailer every day. There you go.
0:08:38 - (Colin Johnson): Nice. She.
0:08:40 - (Ty Stewart): She hasn't done it yet, but we'll see.
0:08:42 - (Colin Johnson): So for. And then you can be like me. I have a. You're gonna. A keurig and then. But it has a little thing here. Frost milk for me. And so I just make a little latte and it works out. Well, it's not. It's not the same as what I'm holding. Ty brought me just a delicious latte.
0:09:02 - (Ty Stewart): So.
0:09:02 - (Colin Johnson): Thank you very much. That's fantastic.
0:09:04 - (Ty Stewart): Of course.
0:09:05 - (Colin Johnson): Mitch, did you get coffee?
0:09:07 - (Ty Stewart): Yes, sir. What are you drinking?
0:09:10 - (Colin Johnson): Mitch has got black coffee. How is it is it good? Mitch gives a two thumbs up, so he's gonna grill an extra thumb just to give it three thumbs up.
0:09:23 - (Ty Stewart): No, this is great coffee does to you.
0:09:25 - (Colin Johnson): Yeah, it's so good. Yeah, it's so good. So where can people find. You don't have a store. That's a.
0:09:35 - (Ty Stewart): So it's a. It is a trailer. A lot of people ask, so I'll address it. Aerobuild out of Nashville. Yeah. They custom build trailers. I would 100% recommend that company. They were incredible to the whole process. Super nice people.
0:09:51 - (Colin Johnson): I've seen it. I've driven by. I was gonna stop, but the line was too long, which is a good thing for you. There were, like, literally seven people in line or something. I was like, yeah, I don't have ten minutes to wait in line.
0:10:02 - (Ty Stewart): No, it probably. I'm the only one that works in there, so if there was, like, five or six people, it could have been.
0:10:06 - (Colin Johnson): A wait 20 minutes.
0:10:07 - (Ty Stewart): Yeah, it's definitely. Since I'm the only one in there, there is sometimes when there's a line that it takes me a little bit, but I'm also in a small space.
0:10:14 - (Colin Johnson): Right.
0:10:14 - (Ty Stewart): So there's only so much I can do. Yes. But, yeah, so they. They built the trailer. Custom built trailer. They fit it with the coffee stuff. I would need all the electricity, plumbing, and all that stuff. Incredible people, incredible trailers.
0:10:29 - (Colin Johnson): I think it's cool. Food trucks, I mean, are such a. It's. When I was your age, they weren't even a thing. Right.
0:10:37 - (Ty Stewart): Yeah.
0:10:37 - (Colin Johnson): I mean, people would laugh at you if you tried to open a food truck now. Like, it's just. They're everywhere, and the products coming out of them are unbelievable.
0:10:45 - (Ty Stewart): When I first got into it, I met. I mean, there's a lot of. There's a lot of incredible people doing it, and it's. It's funny to meet those people, then try their stuff and be like, this is some of the best stuff I've had in the area.
0:10:58 - (Colin Johnson): Yeah.
0:10:58 - (Ty Stewart): And it. But, I mean, if you think about it, like, a lot of these people are sitting at home making this stuff. They want to get it to the public.
0:11:04 - (Colin Johnson): Right.
0:11:05 - (Ty Stewart): But they can't afford an entire kitchen and building because it's extremely expensive.
0:11:10 - (Colin Johnson): Yeah.
0:11:11 - (Ty Stewart): Quickest way to get to the people is a trailer or a truck or something like that. So a lot of these people make incredible food. It's amazing, and, yeah, I love it. It's been fun to meet the people that are doing it, too.
0:11:23 - (Colin Johnson): Now, do you have a space where you're parking the trailer a lot or do you just go all over the place?
0:11:29 - (Ty Stewart): So first we were moving around, going event to event, which was nice. If I was single and didn't have a child, it probably would have been a lot easier to keep up with that. But trying to go to multiple places and sit in one spot took a lot of time. Sure. So I know Preston over at breaker Barber, and really good friends with him, go to church with him, and he called me after we posted that we were looking for a permanent spot, or somewhat permanent spot, and he was like, let's talk.
0:12:00 - (Colin Johnson): Let's go.
0:12:01 - (Ty Stewart): So I'm currently parked there pretty permanently. There's a few events that I've already promised myself to. Yeah. But for the most part, I have electricity, I have water, and it's a really nice place to be able to park on a corner to get exposure. Yeah, that's a good spot.
0:12:18 - (Colin Johnson): And cookie crates right there, too, right?
0:12:20 - (Ty Stewart): Cookie crate closed down. Oh, well.
0:12:23 - (Colin Johnson): So I guess I shouldn't be too upset about it. I only went there twice.
0:12:27 - (Ty Stewart): I feel like I have that reaction.
0:12:28 - (Colin Johnson): Happens a lot.
0:12:29 - (Ty Stewart): Yeah.
0:12:29 - (Colin Johnson): Everybody's like, oh, man.
0:12:31 - (Ty Stewart): And they're like, oh, I guess haven't been in, like, a year.
0:12:33 - (Colin Johnson): Yeah.
0:12:33 - (Ty Stewart): And I was like, oh, well.
0:12:35 - (Colin Johnson): Well, if you're listening, cookie crate people, we miss you. And you made unbelievable cookies. And sorry we didn't come see you more often.
0:12:42 - (Ty Stewart): Yeah, they sold it to a lady on Elizabethson, but I still see the owner that owns it because they own bear brothers across the street, so they come by quite often.
0:12:51 - (Colin Johnson): Gotcha. Buddy of mine. No, he's not there anymore. Seth used to work at bear brothers. Well, so tell me about your wife. Where does she do? She just part of it, too.
0:13:03 - (Ty Stewart): She doesn't really. She takes care of her daughter. That is what she. I must say, she doesn't do anything. I almost got myself in a lot of trouble.
0:13:09 - (Colin Johnson): Don't ever say that.
0:13:10 - (Ty Stewart): She does a lot.
0:13:11 - (Colin Johnson): She works twice as hard as you do, is what I heard you say. So Mitchell cut all that out. He'll rework it for you. What's her name?
0:13:20 - (Ty Stewart): Abigail.
0:13:20 - (Colin Johnson): Abigail.
0:13:21 - (Ty Stewart): Yeah.
0:13:22 - (Colin Johnson): Caroline and Abigail. And so what does life in Johnson City look for you guys when you're not making coffee? What are you all doing in Jasus? What do you love to do here?
0:13:30 - (Ty Stewart): Shoot, right now. Working? No, but we honestly like Joe, so we live in technically, like, Jonesboro area. And we have, especially coming from Texas, not really having many downtown places. We had a few, but having, like, downtown Johnson City. Downtown Jonesboro. Just to get out and walk around. I think we've enjoyed that a lot more than I think we even thought we would, especially when we looked at the area to move to.
0:13:57 - (Ty Stewart): I mean, there's just, there's, there's restaurants down there to go to. We love Main street and. Yeah, I'd go in there and get pizza all the time.
0:14:03 - (Colin Johnson): Oh, it's so good. Yeah, big. I mean, the pieces almost cover your plate. You can't see a plate or anything.
0:14:08 - (Ty Stewart): Yeah, I definitely crave that way too much.
0:14:09 - (Colin Johnson): They're good.
0:14:10 - (Ty Stewart): Yeah, but no, I mean, we, we enjoy that aspect of it. Like, I mean, even, even in Jonesboro, I mean, obviously it's close by, so, like, even in Jonesboro, like, driving through downtown Jonesboro, there's sometimes I'll, Lily, just go downtown Jones for strive through. It's beautiful. Yeah, it's just, they're the same taste.
0:14:26 - (Colin Johnson): I could go eleven eight, but. Or I could just hang a little left and go down the main drag and it's just beautiful.
0:14:32 - (Ty Stewart): Yeah. So we've enjoyed that part of it. Just having that downtown areas to go to, exploring new stuff, too. I mean, obviously we're fairly new. Been here for, you know, three, four years now. Still getting around to everything that there is to see here. We. I'm a NASCAR fan, so Bristol's close by, so the Bristol speedway is an attraction for me.
0:14:53 - (Colin Johnson): Night race is coming up in August.
0:14:55 - (Ty Stewart): I'm very excited about that.
0:14:57 - (Colin Johnson): Yeah. Who's your favorite ratio?
0:14:58 - (Ty Stewart): So right now, since Josh Barry got moved up, I'm a Josh Barry fan. Used to be Chase Elliott, which sounds cliche, but I followed Josh when he was in the xfinity, pretty hardcore, then saw he's gotten moved with a cup, and I got pretty excited about it.
0:15:14 - (Colin Johnson): That's cool.
0:15:14 - (Ty Stewart): Yeah, pretty, pretty excited for where he's going, what he's doing. So I definitely enjoy that part of it.
0:15:22 - (Colin Johnson): That's awesome. Does your wife enjoyed NAScar as well?
0:15:27 - (Ty Stewart): She does now. She was very.
0:15:29 - (Colin Johnson): Yes. You go watch it. I enjoy that.
0:15:32 - (Ty Stewart): She was very skeptical about it at first. Went to her first race at Bristol, and then she really, once we got into it more, she really liked it. I mean, she's. We went to North Wilkesboro, watched her race there. We've been, I mean, she's Martinsville. We've traveled multiple places to go watch the races. And after she, after she started understanding it more, she got into it more.
0:15:55 - (Colin Johnson): Yeah.
0:15:56 - (Ty Stewart): Now I'm just trying to get my daughter into it, just like, get her started early.
0:16:00 - (Colin Johnson): Yeah.
0:16:00 - (Ty Stewart): And so I got her looking at tv, when she sees cards and she goes boom, boom. She gets really excited.
0:16:05 - (Colin Johnson): That's awesome.
0:16:06 - (Ty Stewart): Yeah, that's fun.
0:16:07 - (Colin Johnson): We're big. We're big Bristol Motor Speedway fans. We got a lot of friends who work there. It's a. It's an awesome event space, and so we just. Yeah, we love those guys and gals up there. They do a great job. It's cool that it's right in our backyard. Jerry Caldera, who was. Who is the general manager, was on the podcast probably a year ago, maybe. Anyway, it's like the 7th biggest event center in the country.
0:16:34 - (Ty Stewart): Yeah.
0:16:34 - (Colin Johnson): Isn't that crazy? I was like, that's crazy. In little Bristol, Tennessee, just up the road.
0:16:38 - (Ty Stewart): I mean, they hold quite a bit of stuff there, too. So, I mean, he said there's something.
0:16:42 - (Colin Johnson): Happening 325 days out of the year.
0:16:45 - (Ty Stewart): That's crazy.
0:16:46 - (Colin Johnson): Yeah. I'm like, you guys don't ever get a break?
0:16:48 - (Ty Stewart): I couldn't keep up with that.
0:16:49 - (Colin Johnson): Isn't that crazy? Yeah, it's really cool. So it's a big. Yeah. Not just race stuff. There's lots of other stuff going on, too. They. They're huge givers of their facility. Well, let's talk about coffee a little bit. You brought me a lovely vanilla latte. Thank you. What is your favorite coffee? Like, if you're like, I only get to drink one coffee for the rest of my life, is it gonna just be straight black, or is it gonna be something goalie like I'm drinking?
0:17:17 - (Colin Johnson): This is my favorite.
0:17:19 - (Ty Stewart): I usually. Most of the time in the morning. I mean, I start with, like, eight or nine shots. That's not me just drinking them. That's dialing in, making sure. But my go to is probably, like, either, like a cortados, like, a one to one ratio of steamed milk and espresso, or like, an eight ounce latte cappuccino. The eight ounce part of it, you get a little bit more milk, but you still get a lot of the espresso flavor.
0:17:45 - (Colin Johnson): Yes, I will say that. Is that what I've got here? No, this is a little more.
0:17:49 - (Ty Stewart): This is a 1212. Yeah, I gave you twelve just so you could taste it a little bit better. Cause I gave you 16 of that. It's kind of.
0:17:56 - (Colin Johnson): Yeah, no, I like. I've actually started downsizing. I used to get a large when I go places, but I am downsizing to smaller. Because you do get a better flavor out of it.
0:18:04 - (Ty Stewart): Yeah, yeah. As long. I mean. And that's kind of why I like the eight ounce. You can throw different types of coffee into it. Uh, so at the trailer, I have my regular, which is a monarch, kind of a more traditional blend, and then I have a one called geometry from onyx that is a little bit of a lighter roast. You have, um, you know, some berry flavors, honey, and, like, stuff like that coming through.
0:18:25 - (Ty Stewart): So in an eight ounce cup, if you put that in a twelve ounce, you start losing it. 16 is completely gone.
0:18:31 - (Colin Johnson): Right.
0:18:31 - (Ty Stewart): Eight ounce, you still get the flavor of it. So you can throw all different types of coffee in an eight ounce or even like, a cortado, and still get the milk part of it, but have the flavor of the coffee cup.
0:18:43 - (Colin Johnson): Yeah. If you're watching on YouTube right now, this guy's really excited about coffee. I enjoy it. I like watching him light up and talking about it. Well, this is. Yeah, it's super cool. So cortado is your favorite or maybe a little bit.
0:18:56 - (Ty Stewart): Yeah.
0:18:57 - (Colin Johnson): Tell me the difference between a latte and a cappuccino.
0:19:00 - (Ty Stewart): So, traditionally wise, it's size with also the foam. Now, a lot of american kind of culture, the way that I do it is the way that I steam the milk. So it's either more foam or less foam.
0:19:16 - (Colin Johnson): Yep.
0:19:17 - (Ty Stewart): So you're kind of dictating how much air you put into the milk.
0:19:21 - (Colin Johnson): I was going to say that, like, I feel like a cappuccino's got bigger bubbles. Yep. And it's more smooth on a latte. It's more of a creamy foam as opposed to kind of a bigger.
0:19:31 - (Ty Stewart): Yeah. So the. So the. I think. I don't know, like, the technical terms, like 10% foam on, like, a cappuccino or a 20% or something like that. And, like 5% foam on a latte and then flat whites, like none. So it's like, just almost straight milk.
0:19:47 - (Colin Johnson): That's just. Yeah, coffee with steamed.
0:19:49 - (Ty Stewart): Yeah, steamed milk.
0:19:50 - (Colin Johnson): Hot milk. Hot milk and coffee.
0:19:51 - (Ty Stewart): It was a flat line. Yeah.
0:19:53 - (Colin Johnson): See, I didn't know that. Look at me learning stuff a lot.
0:19:57 - (Ty Stewart): I will say a lot of people don't, though.
0:19:59 - (Colin Johnson): Oh, of course.
0:20:00 - (Ty Stewart): And like. And that. And that's, like, part of that kind of teaching aspect of starting something like that, too.
0:20:06 - (Colin Johnson): So what's the most interesting coffee you guys make in the trailer right now?
0:20:12 - (Ty Stewart): A pour over from Uganda.
0:20:14 - (Colin Johnson): Okay.
0:20:15 - (Ty Stewart): Yes.
0:20:16 - (Colin Johnson): That sounds pretty cool.
0:20:17 - (Ty Stewart): Yeah. So, like, the tasting notes on that specific coffee is like bubble gum, brown sugar, milk chocolate, and, I don't know, something else. First time I grinded it through my grinder, I was like, that is a strange smell. I was like, it smells good, but it's weird. And the many times I make pour overs with it, you just never know what you're gonna get with coffee, especially, like, when it's something like that and it's really good.
0:20:45 - (Ty Stewart): It is just. It is weird coffee. Yeah.
0:20:48 - (Colin Johnson): And so for the listeners, pour over. It's a. Like a filter in a chemex. Is that right?
0:20:54 - (Ty Stewart): Yeah. So I do a v 60, which is basically kind of like a Kimx kind of shape. So it's basically just coarse, grounded coffee put into a filter. And then I use a kettle, a gooseneck kettle, to pour over. And specific slowly, there's a pattern.
0:21:10 - (Colin Johnson): You do it.
0:21:11 - (Ty Stewart): Specific weight that goes into it, a specific time that needs to drip out of. So it's definitely came up with that.
0:21:18 - (Colin Johnson): You know, like, they're just like, this talk is not great. Let me wait a little longer on the pour. Yeah, now it's getting better, you know? I don't know.
0:21:24 - (Ty Stewart): You know, it's crazy, isn't it? Yeah. The science, the scientific part of it. A guy that actually works for Onyx has a YouTube channel. His name's Lance Hedrick. If you're a science nerd.
0:21:32 - (Colin Johnson): Yeah.
0:21:33 - (Ty Stewart): Look into it. But he. I mean, he just. All that stuff he just goes into. So there's like a bloom, which is getting the gases out of the coffee when you pour into it, and then there's different techniques of pouring, and there's. So I have no idea who sat.
0:21:46 - (Colin Johnson): I remember when you said that the bloom part of it was in my brain when we do french press, so you. And, you know, you'd see the bloom and then you push it down and. Yep, it was film.
0:21:57 - (Ty Stewart): Yeah, a little bit of that breaking of the crust on top when it comes to the top.
0:22:00 - (Colin Johnson): Yeah.
0:22:00 - (Ty Stewart): So I don't know who sat down first time and ever thought. But, I mean, if you think back to it, like, who in the world thought to take this cherry, take the seed out of it and put it through something hot and then go through that whole process? Right, like that. That was what I was probably eating.
0:22:16 - (Colin Johnson): It and be like, oh, this is terrible. And then they're like, but Larry left his sitting out in the sun and tastes a little better. And then he fell into his cup and hot water. I don't know.
0:22:27 - (Ty Stewart): Yeah, it's like the whole process of that, which I got, that. That's one of those things, like, especially when we started doing it, like, seeing God's creation of that too, I think, goes a lot into it, is like, this was a cherry. They found on a tree and they figured out the seeds inside of it could ultimately end up in a cup of something that tastes good. Imagine it's like, what a creation and process of people to get to that final product.
0:22:50 - (Colin Johnson): Yes. I think it's super cool. And let's see. I was reading yesterday, I'm trying to find it, but it was basically. And out of the ground, the Lord. This is Genesis. Two nine of the ground. The Lord made to spring up every tree that is pleasant to the side and good for food. The tree of life was in the midst of the garden, but anyway, I was like, everything, you know, at that point was good for us.
0:23:15 - (Ty Stewart): Um, yeah.
0:23:17 - (Colin Johnson): And so I think it's really cool. And, uh, there you go. And the gold in the land of good bedlam and onyx stone are there. So Onyx are. There you go right there.
0:23:27 - (Ty Stewart): That might have been where they.
0:23:28 - (Colin Johnson): You never know. I don't know. Um.
0:23:30 - (Ty Stewart): Yeah, ask them that some damn. Where they.
0:23:32 - (Colin Johnson): Where'd you pulled your name from? Yeah, the Onyx stone. I don't know. Yeah. So let's say that people want to come see you get a cup of coffee. How are you going to take them through the process? Because it sounds like you want to educate people and not just slap a cup of coffee in their hand.
0:23:48 - (Ty Stewart): Yeah. So I think it kind of depends on the customer. Okay. There are customers that walk up that, you know, go to Starbucks every single day.
0:23:57 - (Colin Johnson): Yep.
0:23:57 - (Ty Stewart): That I have specific drinks that I have on my menu that cater to someone that likes something really sweet or someone that likes something a little stronger. Right. And so most of the time, I try, try to figure out, I usually start by asking them what they usually drink. So, like, what's your go to order when you go to places? And then from there, I can kind of walk through just some steps, eliminating specific things by menu.
0:24:19 - (Colin Johnson): Gotcha.
0:24:21 - (Ty Stewart): Now, depending on how interested they are, when we start talking about that stuff depends on what I say next and what I talk about next.
0:24:29 - (Colin Johnson): Gotcha.
0:24:30 - (Ty Stewart): So a lot of it is catering to, obviously, I'm sitting there, make a cup of coffee. I'm in the trailer. I'm on the other side of the trailer, so I can't really see them. But trying to make that conversation one, to kind of not make it feel as long as I'm making it, but also like to try to educate on what I'm specifically doing and the reason that I'm there doing it.
0:24:48 - (Colin Johnson): Gotcha. Yeah.
0:24:50 - (Ty Stewart): Which is always really fun. Like, it's really cool. Especially when you give someone a sweet drink and they're, you know, they don't really care what the quality of coffee is for the most part, but seeing their reaction to a good cup of coffee with sweet stuff in it. But the quality of coffee is better, the milk's better. Like the syrups that I'm putting in, the chocolate I'm putting in is purposed on what it is. I weigh out everything in grams.
0:25:13 - (Ty Stewart): So I have pores that I pour into on a scale every single time I do a drink.
0:25:18 - (Colin Johnson): So every time it's going to be.
0:25:19 - (Ty Stewart): The same for the most part. There's sometimes I'm like a gram off, but a gram is not going to make that big of a difference. The consistency of that is trying to be there, but also like the intentionality. So if I some drinks I do 20 grams. On some drinks I do 15. On specific syrups I do 15 because they are sweeter than others or the character of it comes through more. And so trying to explain that in the final cup, but also them tasting it and seeing that, I've had multiple people who come up to me like, hey, my parents are super picky on coffee and they love your coffee.
0:25:53 - (Ty Stewart): Like they are going to come. They won't drink from anywhere else around here, but like they literally drink your coffee. And they're like, this guy knows what he's doing. And I'm like, I don't know what I'm doing but I'm getting the hang of it.
0:26:04 - (Colin Johnson): After 4000 cups of coffee.
0:26:05 - (Ty Stewart): It's like I'm still learning. But no, it's a cool compliment because a lot of the people that go to Starbucks every single day will come back and they'll say the same thing. Or like they'll say, wow, you didn't put as much sweetener in it, but I liked it, I'm good with it. And so some of those people even start kind of backing off on what I'm putting in there and tell them like, hey, I'm going to start, you know, pulling back on some stuff. Yeah, try it out and see what's steak.
0:26:27 - (Colin Johnson): Yeah. And you can say, I want a half pump core. Yeah, just one pump, not three or. Yeah, like some of them.
0:26:33 - (Ty Stewart): Yeah.
0:26:34 - (Colin Johnson): It's funny how, yeah, everybody's got a little different flavor they like and you can accommodate that.
0:26:39 - (Ty Stewart): So that's kind of cool. It is fun and that's a part of it that I really enjoy of one getting to know the people that I'm serving but also like walking through that process of like, all right, let's get down to what you want, and let's make sure what I'm putting in your hand is something that you're gonna enjoy. And if not, tell me why.
0:26:58 - (Colin Johnson): Yeah.
0:26:58 - (Ty Stewart): Like, let's open communication on why you didn't like that. Not just, here's your cup of coffee.
0:27:03 - (Colin Johnson): Right.
0:27:04 - (Ty Stewart): See you later. Hope it's right next time or something.
0:27:06 - (Colin Johnson): Yeah. If you don't like it, you may make them another one.
0:27:09 - (Ty Stewart): Yeah. Yeah, yeah.
0:27:11 - (Colin Johnson): I can tell you've got a. Yeah. Your servant's heart kind of thing. You want to get to know the people too. And so that's. That's the best part about it, probably.
0:27:17 - (Ty Stewart): Yeah. I've enjoyed a lot of that. The one thing I will say about the trailer part of it is a little harder to have that it's not.
0:27:23 - (Colin Johnson): Do you not have, like, a window people can see you or. No.
0:27:26 - (Ty Stewart): Yeah. So, like, most time I'm sitting in there, if, like, I don't have anyone. So, like, I'm not gonna stand up for that long. It's just from the trailer. Um, but I'll I'll sit in there. So, like.
0:27:36 - (Colin Johnson): So if you drive by and you don't see anybody in there, you're in there.
0:27:38 - (Ty Stewart): Yeah, I'm probably in there. I also might be in the barbershop, because there are times to where I'm sitting there and just, you know, it's a time of day where I just don't have anyone pulling up, and I get stuck in that trailer and very confined.
0:27:52 - (Colin Johnson): What are your hours in the trailer?
0:27:54 - (Ty Stewart): 730 to two.
0:27:55 - (Colin Johnson): Okay.
0:27:56 - (Ty Stewart): So. And the main part of that is my wife does help me sometimes, but most of the time I'm doing all of it myself, so. Gathering any supplies I need, ordering stuff, phone calls, anything like that I have to do after that. Uh, plus it takes me hour and hour and a half to clean up, so trying to balance that, plus about an hour of setup. So, um, I'm there for almost the entire day.
0:28:21 - (Colin Johnson): And 630 to four, probably.
0:28:23 - (Ty Stewart): Yeah. Yeah, most of the time, I I try to get there around 630 or so.
0:28:27 - (Colin Johnson): Yeah.
0:28:28 - (Ty Stewart): And then I'm I'm usually not home some days. Lucky you get home at, like, 330 or four. But, um, other days when I have to run errands, go get milk, do a bunch of other stuff like that, then takes longer.
0:28:38 - (Colin Johnson): Yeah. How, uh, and you said you've been open now how long?
0:28:42 - (Ty Stewart): Um, so we basically opened at the end of February or beginning of February. Kind of end of January. In January was more trials. Um, but beginning of February, I'd probably say we started.
0:28:52 - (Colin Johnson): That's awesome. So and so would you. Sales kind of where you think they would have been or you feel like they're a little lower than where you need to be or.
0:29:00 - (Ty Stewart): I think I set my expectations really high.
0:29:02 - (Colin Johnson): Yeah. Um, we're gonna make 100,000 a month off coffee.
0:29:05 - (Ty Stewart): Yeah, I didn't set it that high, but I wish I said that. I know I did set it pretty high, and I think a lot of that came to, like, me just not knowing specifically the food truck business part of that, I think. Well, I don't think. I know. No shops do specifically better just because you have that space to come and sit down and do all that stuff. So I was under. I was setting myself up for under what a shop would do, but I still think I was over what a trailer would do.
0:29:40 - (Colin Johnson): Gotcha.
0:29:40 - (Ty Stewart): Um, I think those trailers, especially when you're doing events all the time, taking that stuff, do really, really, really well. Um, when you're trying to sit in one spot, sometimes you're. You're more consistent. Um, but you're relying on those people to keep going back.
0:29:54 - (Colin Johnson): Right. And it's outside. I don't know. Maybe you'll do better in the fall where it's a little cooler.
0:29:58 - (Ty Stewart): Yeah.
0:29:59 - (Colin Johnson): It's hotter. Higher time, people, maybe.
0:30:02 - (Ty Stewart): Yeah.
0:30:02 - (Colin Johnson): What are your thoughts about iced coffee?
0:30:04 - (Ty Stewart): So I serve iced coffee. I will not serve frozen coffee. So if you're listening and, like, frozen coffee, don't.
0:30:10 - (Colin Johnson): Don't show up.
0:30:11 - (Ty Stewart): I'm just kidding. I actually have people that want frozen coffee, that get iced coffee, that are like. Yeah, this is what I was wanting you to get.
0:30:17 - (Colin Johnson): Oh.
0:30:17 - (Ty Stewart): And so, like, have no issue with that. But I will. I will never have a blender. I'll say that right now. Won't happen unless something comes out, says it's great, but it won't happen. Yeah.
0:30:29 - (Colin Johnson): It's more like ice cream.
0:30:31 - (Ty Stewart): Yeah. So with iced coffee specifically, too, flavor comes through almost a lot more in iced coffee. Just something we've noticed making stuff interesting.
0:30:42 - (Colin Johnson): I've tried it. I'm kind of like. My wife loves iced coffee. Carly, I know you like it. I'm just kind of like. It's meant to be hot.
0:30:48 - (Ty Stewart): You know, it depends on what it is. Sweet drinks most of the time. If it's, like, a more sweet drink, I almost like that more ice than I do hot.
0:30:57 - (Colin Johnson): I'm gonna try. I'm gonna give it another go. I'll let. I'll come see you and we can try it.
0:31:01 - (Ty Stewart): That's perfect. I'll at least make you something that you can drink. Yeah, it won't. It's not. You won't walk away not drinking it.
0:31:08 - (Colin Johnson): One of my friends told me that tea is not meant to be cold. He's from Ireland.
0:31:14 - (Ty Stewart): I can see. Yeah.
0:31:15 - (Colin Johnson): I mean, and I like tea both ways. Hot ankle, but yeah. And what are you currently working on in your business? Or something exciting about it that you're like, wow, I need to share this with the. With the world across the podcast network.
0:31:31 - (Ty Stewart): I don't know if there's anything specifically right now. We. We. For a while, we were looking at a building, trying to see if we could start a brick and mortar. I got very wrapped up in that on trying to push that. Probably more on my side. Obviously, that would be a goal in the future, but I think. I think I tried to push it. I think I needed to take a step back and realize that I need to focus on what I'm doing now and trying to reach that outreach of building the business where I'm at at the moment.
0:32:03 - (Ty Stewart): Um, I don't know if there's anything too crazy coming up. We, you know, we have a really good relationship with breaker barber, uh, which I really enjoyed. Those guys a ton. Like, they're. They're awesome people. Um, and just great to be around. So I like. I kind of like where we're at at the moment. Um, obviously trying to reach more people. It would be ideal. And we're still kind of working on specifically how to do that. We are about to get some hats done. And these shirts, we made, like, three of them. Well, not one with stain on it, but it's part of being a barista. But we've been working on it for a while, trying to figure out who exactly to use. Found somebody. We're getting hats made and stuff like that. So start pre orders on those.
0:32:48 - (Ty Stewart): Get some hats out there. Kind of just give people something to buy bags.
0:32:54 - (Colin Johnson): Coffee through.
0:32:55 - (Ty Stewart): You guys, too, or you can. So I don't carry them all the time, uh, mainly because with the. With the specialty coffee that I serve and then I sell. A lot of people that are buying that. I mean, especially. I mean, I'm the same way, but they want it freshly roasted. Um, so I don't like keeping a ton of bags on me at the time, because then I end up selling them after, you know, way after they're supposed to be sold. Now, a lot of people don't care about that.
0:33:18 - (Ty Stewart): I've just found, like, especially with single origin and stuff. Uh, but I do usually have couple bags on me, um, at the trailer. Uh, so if you're in the area, you want to try some onyx, you can come to the trailer. Try onyx, or you can buy a bag for me. I don't really care either way, as.
0:33:34 - (Colin Johnson): Long as you're coming to the trailer.
0:33:35 - (Ty Stewart): Yeah, try some on it.
0:33:36 - (Colin Johnson): Just come to the trailer.
0:33:37 - (Ty Stewart): Yeah.
0:33:37 - (Colin Johnson): Come say hi.
0:33:38 - (Ty Stewart): Yeah. I think a bigger part of it too is just trying, trying that specialty coffee, like, getting that in your hand, is just a good goal of mine. And I know other coffee places in the area that are opening up. That is our goal. We want to get away from the bigger. Just thrown out their franchises and get more into the specialty coffee family owned businesses.
0:34:00 - (Colin Johnson): Yeah. What's your favorite origin of coffee, if you had to pick one country.
0:34:05 - (Ty Stewart): So I've been kind of running through.
0:34:07 - (Colin Johnson): I know Greenville, Tennessee is big on coffee production. We'll rule them out since they're local.
0:34:13 - (Ty Stewart): I've actually been, like, pushing myself a little bit farther and trying different places. So, like, most of the blends are Ethiopia, Columbia. It's kind of, you know, they're always staples.
0:34:24 - (Colin Johnson): Yeah.
0:34:26 - (Ty Stewart): I wanted my house right now I have a natural, anaerobic Columbia aged in rum oak barrels.
0:34:32 - (Colin Johnson): Oh.
0:34:32 - (Ty Stewart): So, I mean, like, it's just honestly, I couldn't nail one down because I'm trying to push myself farther into different origins and different places to see what I like best. And I don't drink that much coffee outside of my trailer because I drink so much coffee inside my all the time.
0:34:50 - (Colin Johnson): That's funny.
0:34:51 - (Ty Stewart): So I have like, one bag at home that I keep trying to work through. And so every single time I would have told you Guatemala. Guatemala is really good dark chocolate notes, and I love some dark chocolate. So Guatemala is usually kind of like a good go to for me.
0:35:05 - (Colin Johnson): I've actually been to a coffee plantation in Guatemala.
0:35:07 - (Ty Stewart): Really?
0:35:07 - (Colin Johnson): And watched them. Yeah, we picked some coffee and watched. Yeah, it was really cool.
0:35:11 - (Ty Stewart): Your Guatemala experience is way better than my Guadalupe.
0:35:14 - (Colin Johnson): It was crazy. We walked up this mountain and literally you could dig a hole in the ground and steam would start coming out because it was a volcanic mountain. It was the craziest thing I've ever seen.
0:35:24 - (Ty Stewart): That's crazy.
0:35:24 - (Colin Johnson): It was wild and super cool, but it rained ash on us a little bit. Like, it was just, which is like grape nuts kind of stuff. It was weird, but super cool. Yeah. Okay, so Guatemala maybe and some other spots.
0:35:38 - (Ty Stewart): Yeah, I wanna go visit some. My goal would obviously be to go visit some actual farms and see that stuff taking place.
0:35:45 - (Colin Johnson): I think they should get Onyx to take you with them.
0:35:47 - (Ty Stewart): I know. That's kinda what I keep thinking.
0:35:49 - (Colin Johnson): I mean, if you're selling all their coffee, they should do that. Onyx, if you're listening, you should take ty on your next trip with you to source some coffee.
0:35:57 - (Ty Stewart): I think I'm a little person in there. Big person.
0:36:00 - (Colin Johnson): How are you learning how to make all these awesome. We're watching a lot of YouTube videos.
0:36:07 - (Ty Stewart): You're about to ask that question. No. So yeah, a lot of the, a lot of the stuff I do is through YouTube. I got even my job before when I shot commercials YouTube. I learned everything that I have learned off of YouTube videos and then trial and error. Now, coffee was a little bit easier, obviously, than video and photography and all that stuff, but luckily there are people on YouTube nowadays that spend so much time trying to educate the at home user about coffee that it was really easy to get to a point to where I understood specifically how to do everything.
0:36:47 - (Ty Stewart): And there's ways to tell if you're doing it right without having someone that knows exactly what they're doing over your shoulder.
0:36:52 - (Colin Johnson): Gotcha.
0:36:54 - (Ty Stewart): So that's a really big part of it. Now, recently I've connected with some people in town that are doing specialty coffee and stuff like that that I've done in the past. And so, like, confirmation from them has helped me as well. But, yeah, most of it's just, hey, is that a good cup of coffee? Yeah, it's a good cup of coffee. Cool.
0:37:13 - (Colin Johnson): Cool. Let's see. All right, so does Onyx roasted or do they supply you with unroasted beans?
0:37:20 - (Ty Stewart): So they roast it. I wish I had roast. That'd be cool.
0:37:22 - (Colin Johnson): So they roast it. So let's say, how quickly do you get it? Like, I'm just wondering about the timeline from bean to mouth.
0:37:29 - (Ty Stewart): Yeah. So they usually, usually three days is usually shipping time and they usually on most coffees, roasted the day before they ship it out.
0:37:39 - (Colin Johnson): Nice.
0:37:39 - (Ty Stewart): So the stuff I'm serving in my trailer right now I got last week and it was roasted on the 15th. So.
0:37:47 - (Colin Johnson): And what's that timeline like? Where do, when, for us novices who drink keurigs, what. What's the timeline like if you had a bag of coffee sitting in on your shelf and it's one of these nicely roasted specialty coffees, what's that? When's, what's the date on it? What's the date range?
0:38:04 - (Ty Stewart): So most of the time, like a month is usually where it's at. So what I do is I usually order for the months, and by the end of that month, there's. Honestly, sometimes I think the coffee tastes better at the end of that month just because it's let off a lot of that oxygen or CO2 or whatever. It's letting off coffee juice. Yeah, yeah, coffee air.
0:38:24 - (Colin Johnson): That's right.
0:38:24 - (Ty Stewart): Um, but so a month is usually where I cut it at. Um, most of the time, I hit that pretty easily. Then it's not really that big concern. Um, but that I have a guatemala at my house, and then, um, that natural anaerobic at my house that had been sitting there for two months. Cause I don't drink coffee that much at home, and I still make pour overs with those, and they are still incredible coffees. So.
0:38:48 - (Colin Johnson): So there's really not a long. I mean, like, after six months, probably get rid of.
0:38:52 - (Ty Stewart): Yeah. It's also a lot about how you store it, too.
0:38:54 - (Colin Johnson): Yeah.
0:38:54 - (Ty Stewart): Um, so, I mean, if you're storing an air tight, airtight container, um, it's gonna do better. Uh, there's also coffee containers specifically meant to let the air out, but not let air in. Um, and so it's still an airtight container. Um, so there's a lot of new inventions that are helping store coffee better. Uh, or if you freeze coffee, you can get coffee straight off, roast, freeze it, use it straight out of the freezer, and it's basically fresh.
0:39:20 - (Colin Johnson): That's cool. Yeah, I'd heard freezer is not good.
0:39:23 - (Ty Stewart): Yeah. So it's. It's probably. It's not ideal. Like, I wouldn't tell everyone just to freeze their coffee.
0:39:28 - (Colin Johnson): Right.
0:39:28 - (Ty Stewart): Uh, but, like, that's what I do with all of my decafs.
0:39:31 - (Colin Johnson): It's.
0:39:31 - (Ty Stewart): I don't sell a ton of decaf. I order a certain amount, freeze it in, you know, specific quantities, then I'll just take it to the trailer when I need more.
0:39:39 - (Colin Johnson): That's good. My wife's a decaf person.
0:39:41 - (Ty Stewart): It's really good decaf. I serve a single origin decafe. That is Swisswater. That holds all of the flavors.
0:39:47 - (Colin Johnson): And see, I know what swiss water decaffeinating process is all about. A lot of times, they use formaldehyde, and that's not good, I'm thinking, right? What? Did I not ask you that? I should have asked you on the podcast. What is something you're like, oh, I wish I could have told you about my gnome collection. Or, don't ask me about hobbies.
0:40:10 - (Ty Stewart): I have, like, 50 billion of those.
0:40:13 - (Colin Johnson): Probably not too many. With Caroline running around, I feel like.
0:40:17 - (Ty Stewart): I just get another random one each day.
0:40:20 - (Colin Johnson): Honestly, I don't have anything. That's okay. Besides coffee. What gets you fired up? Like, you're just like.
0:40:31 - (Ty Stewart): NASCAR.
0:40:32 - (Colin Johnson): NASCAR, that's right. I forgot.
0:40:34 - (Ty Stewart): Yes. Yes. I get pretty fired up over NASCAR. Yeah. And I've gotten into every single series down to the cars tour. Oh, wow. Now, I mean, we don't. I don't constantly watch the cars tour. I wish I could, but I just couldn't justify spending the money to watch it all the time. But that was actually why we went to North Wilkesboro, so we went to North Wilkesboro to watch the cars tour race when.
0:40:59 - (Colin Johnson): So cars tour, is that like a. Into the Bush series?
0:41:03 - (Ty Stewart): So it is, like, technically below all of them still connected to NASCAR, but it is.
0:41:11 - (Colin Johnson): I don't know a lot about.
0:41:12 - (Ty Stewart): Yeah. So, like. So Kingsport speedway, how they have their nightly races, the super late models, the very last race of the night. That is the same cars that cars tour race, except cars tours, like its own kind of entity, so that's cool. But they race at, like, hickory. They race. I mean, some of these, you know, Florence, they race some of these biggest. Bigger speedways, but smaller speedways, if that makes any sense.
0:41:36 - (Ty Stewart): But, yeah, so we went down there when they first opened North Wilkesboro, back up to the cars tour race, and Dale junior raced in that. And that's an experience I'll probably never forget. I mean, it was insane. That's cool. Crazy. But, yeah, NASCAR gets me pretty fired up.
0:41:50 - (Colin Johnson): That's awesome. Are you going to Bristol, this thing?
0:41:52 - (Ty Stewart): Yeah, yeah. I actually think my dad and my older brother would probably come. Come for that, too.
0:41:58 - (Colin Johnson): That'll be cool.
0:41:58 - (Ty Stewart): Uh, me and my dad went in camp Darlington last year. Uh, went to the southern 500, did that, which was awesome. Experience.
0:42:06 - (Colin Johnson): Awesome.
0:42:07 - (Ty Stewart): Yeah, we almost got ran over by a few drivers in the infield, which is fun.
0:42:11 - (Colin Johnson): It could be, but unless you really got running.
0:42:14 - (Ty Stewart): Yeah. Got to talk to Ryan Blaney, and then he ended up winning the championships.
0:42:17 - (Colin Johnson): Oh, that's awesome.
0:42:18 - (Ty Stewart): It's pretty cool.
0:42:19 - (Colin Johnson): That's super cool. That's super cool. Well, I'm excited to come visit your coffee trailer over by baker Barber if our listeners want to connect with you. What's the best way to do that?
0:42:30 - (Ty Stewart): Either Instagram or Facebook? Probably the best way. And our Instagram profile, we do have a link to most of our stuff, so there's any link from buying gift cards to Facebook profile, phone number, email, anything like that.
0:42:46 - (Colin Johnson): Get your Instagram handle.
0:42:48 - (Ty Stewart): It's just sweet Caroline's coffee Co. Sweet Caroline's coffee company. Somehow no one has ever taken that name. And so I was able to get everything completely across the board. Sweet Caroline's coffee co. Do you have.
0:42:59 - (Colin Johnson): To pay Neil Diamond a royalty on all that?
0:43:02 - (Ty Stewart): No, that's good. I probably like. I mean, people drive by a trailer all the time. So close to the road, and they'll start singing it. It's pretty sweet. The back of our shirt said, coffee never seems so good. Oh, yeah, we definitely make a play on it.
0:43:16 - (Colin Johnson): I like it. Yeah, he might want our royalty off of there. I don't think he's listening.
0:43:22 - (Ty Stewart): No, it'd be nice to get that big, but I don't know. Yeah, I don't know if I'll ever get that far.
0:43:26 - (Colin Johnson): Neil, if you want to endure sweet Caroline's coffee company, that'd be great. They'd love to have that happen. Maybe get a little commercial going with you guys on Instagram.
0:43:33 - (Ty Stewart): That'd be awesome.
0:43:34 - (Colin Johnson): That'd be awesome. Well, thank you so much for coming in. Thank you for my awesome latte. I'm looking forward to coming and hanging out and getting to know your trailer in depth. And maybe you'll let me even pour over a coffee or something. Teach me how to do that.
0:43:46 - (Ty Stewart): Feel free.
0:43:46 - (Colin Johnson): Um, till next time, guys. I'm Colin Johnson with the Colin and Carly group. If you want to come meet Ty, you don't live in town. I'd love to introduce you to him. Um, I'd love to help you move here or invest in real estate. We do a lot of that for people. We manage a ton of property with my awesome property manager, Millard. He's great. And so, um, yeah, we got a great team. We're just so lucky to be in one of the great places in America.
0:44:07 - (Colin Johnson): And so, yeah, thank you all for listening to our podcast. Keep listening, keep sharing. Keep posting it, splitting it around. Come see ty and we'll go get coffee together and have a great day.