Monthly Archives: February 2018

ACP 064: Making Cold Brew Coffee Cocktails

Real time recording as my friends come over and create some fun coffee cocktails. This miiiiiiiight get silly…..

Cocktails we will create in this episode:
1) Bourbon and Cold Brew:
Just splash some DaVinci Gourmet Cold Brew Coffee Concentrate and water over your whiskey any way you take it
2) Lunchbox or ‘Cafe Disaronno’:
Inspired by “The Lunchbox” cocktail, using cold brew. The orange juice brings out the wonderful complimenting bakers chocolate specific to this cold brew concentrate. 0.5 oz DaVinci Gourmet Cold Brew Coffee Concentrate 1 oz Disaronno 4 oz orange juice Serve on ice with orange wedge garnish
3) Cafe Boulevardier:
0.25 oz DaVinci Gourmet Cold Brew Coffee Concentrate 1 oz bourbon 1 oz sweet vermouth 1 oz Campari Chill and stir with ice, serve ‘up’ with orange zest, cherry garnish optional
4) Cafe Cola:
Cynar Americano Cafe: 0.25 oz DaVinci Gourmet Cold Brew Coffee Concentrate 05 oz Cynar 4 oz cola
5) Cafe Sazerac:
0.125 (1/8th) oz DaVinci Gourmet Cold Brew Coffee Concentrate 2 oz Sazerac Rye 2 dashes Peychauds bitters Give glass an absinthe rinse, build cocktail in separate glass with ice, chill then strain into fresh glass. Garnish with lemon zest and peel.
6) Salty White Russian:
0.25 DaVinci Gourmet Hawaiian Salted Caramel 3 oz DaVinci Gourmet Cold Brew Coffee Concentrate (diluted) 1 oz Titos vodka 1 oz Baileys Served on ice, salted caramel treat on rim as garnish

Cold brew coffee cocktails! Obviously coffee goes great with bourbon, but what else? Listen in as Levi creates 6 cocktails with some of his closest friends.

TIME 2:20 – Who is the Kurt guy?
TIME 2:55 “Who drank all the Fernet? Who drank all the Baileys? ….Adam he makes my drinking look like childsplay”

TIME 4:35 This is where you drink the first cocktail, the first cocktail.

TIME 5:05 “We *slurrrrrr*…” “Did you eat all the ice cubes out?”

TIME 5:10 As you can tell by my inability to talk without slurring and recall what was actually in the cocktail, I was indeed smashed. That combo is something I will play with in the future – but for now – let’s meet my friend Danny the pilot….

TIME 5:45 “Check check, can you make more money if you turn the GAIN up?” Danny Blaha.

TIME 5:52 Danny and I drink together a lot, so naturally when he visited last weekend I had to make him this strange cocktail… also he brought a knife? No, that was just a butter knife.

TIME 6:00
Levi: What do you think of this cocktail? Danny, put down that knife.
Danny: The pain makes me know that life is real. Um, that’s a good way to start?
Levi: yeah, it lets people know you have nothing to say at all. What do you think of this cocktail?
Danny: When you decided that you wanted to make it, I was a little concerned when you took Disaronno, cold brew coffee and orange juice out of your refrigerator. Um, it scared me a little bit.
Levi: I didn’t have Disaronno in my refrigerator, but yes I understand your fear.
Danny: Yeah. *Indistinguishable grunt* Like I said three flavors you just don’t think would go together. But I do think it tastes like one of those orange chocolate balls that you have to hit on a table and it splits into pieces. Maybe that was only cool in the 1990’s but there you go. It tastes good and it goes together, orange and chocolate it good.
Levi: orange and chocolate are amazing together. Orange and coffee are okay together but certainly most places don’t put those together. This is cold brew of course. I think Disaronno goes really well with coffee. I’ve made a similar cocktail with Disaronno, Almond syrup, espresso, shaken with milk and ice.
Danny: you make a lot of cocktails that are really bitter, that’s kind of your go to. I like this one because its NOT bitter. You put a lot of bitters into cocktails, its very common for you, but this doesn’t have that. I like your cocktails that are higher in citrus.
Levi: Joey my coworker teases me because for like 6 months I put lime into everything I made.
Danny: Do you cook it for 6 months? Because when you cook…. you definitely take your time.
Levi: you make it sound like I cook completely stoned, but really I just like to take a few days.
Danny: is it done cooking? Oh is it charcoal black now? Mmmm tasty.
Levi: get out of my house….

Time to try the Cafe Boulevardier. Which was actually the very first cocktail we built that day. When I am tasting I start with the more bitter and move to the sweeter. It’s hard for me to go from sweet to bitter, do you ever do tastings like this?

TIME 8:40
Cafe Boulevardier…
Levi: our first try, Kurt, wanna say what we got?
Kurt: We have ourselves the Negroni, Boulevardier, BREW-vardier? I don’t think that’s too bitter.
Levi: I’m not sure the coffee-note is the right note for this. Sweet enough. What is tough is all I taste is garlic from my lunch.
Kurt: I like the ending note, its all coffee.
Levi: We did 1 oz of sweet vermouth, 1 oz of Campari, 1 oz of bourbon, and then just a 1/4 oz of a cold brew super concentrate. Yeah right now this aftertaste is really great, should we do an orange zest or any herbal element like mint?
Kurt: I don’t think so, I think its done.
Levi: recipe #1 is done, its in the banks!
Kurt & Levi *CLAP*

TIME 13:30
Cafe Cola Cynar “big mistake”
Kurt: so its Cynar, cold brew,a nd Coke
Levi: the big mistake we had made?
Kurt: was adding white rum, then dark rum, all bad.
Levi: the big lesson here is to start simple, then layer in more flavors on top.
Kurt: yeah. So the recipe is 0.5 oz Cynar, 4 oz Coca-Cola, 0.25 oz cold brew.
Levi: on the nose its a lot of coffee, the Cynar and the Coke are balanced together. The cold brew again is the lingering aftertaste. BAM.

TIME 14:30
As I taste a drink I pay attention to the BIG categories in flavor: sweet/sour/bitter/umami/salt, then also very important is the “Exact-flavor.” There is ‘good’ verses ‘meeting the standard of identity.’ This Cafe Cola is such a simple recipe and I already knew about the idea of a “Cynar Cola,” its actually on the bottle of Cynar, so I used that recipe idea as a baseline. I also already knew I like Cold Brew and “Cola” SO we knew instantly this idea would work. Where we went wrong was trying to make it even more unique and adding rum…..
Also, I pay attention to temperature and texture of course.
Look, we saved you a painful step of experimentation! But if you do have a build on this, let me know what you found tasty.

TIME 16:15
Levi: I don’t know about you but between the note sleeping and closing down bars the last 2 nights, I’m pretty tired….
Kurt: we did a play on the Sazerac because we wanted to add some cold brew in to incorporate all the flavors. We have varying opinions on how much coffee to add at the moment, I think we are going to have to revisit this when we have the proper Sazerac Rye instead of Woodford Reserve Rye. We took down the Peychauds bitters from 4 drops to 2?
Levi: Let’s talk about this, we have been thinking about all these drinks, but we start from Googling a recipe to have a starting point. On this one specifically I thought the cocktail would be bitter enough and if we added a coffee flavor it would take it to a more bitter realm. Piece of advice – when you are making cocktails with friends always listen twice to their advice because there is usually a lot both said and ‘unsaid.’ If there is cold brew in a cocktail then it needs to be fairly apparent.
Kurt: We are like 2 hours into this session.
Levi: we started with brainstorming crazy ideas and wrote them all down. Then we did a grocery list. Then we talked through the brainstorming and groceries. I ate a bunch of garlic, then we did the grocery run,

Salty White Russian:
That moment when you realize you’ve been day drinking and are trying to explain things… This one was much harder to type up and talk about because, as mentioned, I had been day drinking allllll day. Then during production you can likely tell that I have been drinking along.

Cold Brew coffee used was a brand new launch from DaVinci Gourmet. To learn more visit

Music by “The Dirty Moogs” title – “Im Alright Instrumental”

ACP 063: Anthem Coffee and Tea in Tacoma Washington

“When Anthem started did you think you would have an employee (Matia Long) serving with your team 10 years later?”



Anthem Coffee Delivering Heroic Hospitality

INTRO: Part 2 of interviewing Bryan Reynolds from Anthem Coffee and Tea in Tacoma Washington. Last episode we talked about how you personally need to cast a vision for your employees to learn and model back to your customers. We also left off with a quote from a visual artist who worked with Bryan, talking about the great ambiance in the cafe, here is Bryan’s response to that quote.

TIME 0:50
Levi: how did you build this culture?
Bryan: it stems from his parents modeling this to him growing up, there was never a stranger to his parents, everyone was a guest. I wanted to make a cafe that had a different focus on customer service because my own first experience in coffee as a customer was an uncomfortable one. You can walk someone through the ordering process in a loving way, giving undivided attention and serve them well. Make the product worth coming back.

TIME 3:05
Levi: “We wont be held accountable for how much we have done, but for how much we have done of what he asks us to do” the take away from that in a cafe would be if we want to make something cool like a fancy wall, how is that really going to improve the customer and employee experience? Do you have a lesson to share?
Bryan: the first time we adopted a virtual punch-card system to ‘bring people back’ but it ultimately it created an entitled customer for a number of reasons. We learned from that and changed it to a pre-load punch-card which has worked even better. We have had many other things that we wanted to do but never even launched. But as long as we learn from this and ‘fail forward’ then we are being made stronger. Its far more of a risk to not try than it is to take a risk.

TIME 8:15
Levi: “I know God will not give me anything I cannot handle, I just with He didn’t trust me so much” your first big fear must have been starting Anthem, but what is the next biggest fear that is around the corner for Anthem?
Bryan: success can lead to failure just as much as remaining dormant can, what scares me is if we coast if we let off the gas pedal. I’m constantly keeping myself tethered to the core values helps from becoming distracted. There’s 60 of us on this team, there’s a lot of moving parts. Which is why we focus on “Better before bigger.” And it leads to ‘how do we make little things like waiting in line better?’ that question led to them creating a Anthem Coffee IOS app. A [customer] line is a good sign because it means there’s something worth waiting for, but finding a way to skip the line ads value to some customers.


TIME 13:05
Levi: what is your 85/10/5 rule?
Bryan: in the book Leading on Empty, the author unpacks this idea, there is 85% of what other people should be doing for you, 10% that you can train leaders to do, and 5% that only you can do. If you don’t take care of you then you can’t take care of others. I love conflict because what’s on the other side of it, which is unity. From the book “Leading on Empty: Refilling Your Tank and Renewing You Passion, by Wayne Cordeiro.

TIME 17:40
Levi: who introduced you to coffee?
Bryan: I was saving money for an engagement ring, so I started working at Cutters Point. I used to drink sweet sweet beverages (Black and White Hot Chocolate with Toasted Marshmallow) then a barista accidentally threw some shots into the drink (turning it into a mocha) and it was game-over, I loved the way it balanced the flavor and I was hooked from then on.


TIME 19:05
Levi: the White Chocolate Mocha is the ‘Gateway Mocha.’ What did you think of that first sip?
Bryan: I don’t drink sweet drinks as much, but I love an Espresso Macchiato, its like a mini-vacation for me. I love tasting different black coffees.

TIME 19:50
Levi: decaf or tea?
Bryan: I would go decaf. There’s something about the smell of coffee, it takes you away. My wife will brew a pot of coffee just for the smell in the house.

Glad you listened to these 2 episodes, some topics we covered that I enjoyed learning were: giving employees light responsibilities to free your time up teaching them lower risk tasks and testing to see where they’re sweet spot is. The small tasks is really part of setting up the “85/10/5% rule” and finding others to help handle 95% of that your workload. Do you remember that story of a customer loyalty program that had outstanding usage but went bust?

Well its time to say goodbye, I’ll let Bryan send us off with this inspiration and challenge “Better before bigger.”

Music in this episode by The Dirty Moogs, via


I wanted to share an email from Bryan when we were setting up this whole interview. After receiving the email I had teased him about stealing it from a TEDTalk, just because it was so well thought out. Here is what he wrote:

The thought process for this topic began after five years in the coffee business, I personally experienced “Burnout”, and then had to take a break for a month and get away from everything to refocus and game plan a new approach.

I read a book called “Leading On Empty” by Wayne Cordeiro, a Pastor in Oahu, where he talks about this 85/10/5 Rule and that began my intentional thinking about the way I lead my business.

85% of what we do anybody else on our team can do, things like taking orders, making beverages, cleaning at the café, opening and closing the shop, 10% of everything we do we can train a more highly skilled leader or manager in, things like ordering and inventory management, leading team meetings, and other things like that, but there’s 5% that only we can do as leaders and will be held accountable for, and this is the most important 5% that we should be doing every day.

So often and for the longest time the 95% ran my day-to-day. I wasn’t running the business, the business was running me, and I was literally just a firefighter running from thing to thing, fire to fire, knee-jerk reacting and leaving a wake of destruction in my path. It was exhausting.

Once I finally took the time to figure out my most important 5%, I wrote those things down and it reshaped my thinking and help me to realize that I can put boundaries on my world for my sanity and that ultimately boundaries would help create balance in work and in life.

My most important 5% is my faith, my personal being, my wife & family, my relationships/friendships and then obviously my roles and responsibilities as a business owner and leader (which are Threefold these days Protecting the Culture, Cultivating Leaders, and Casting Vision) but I know that I can’t lead others well if I haven’t led myself well first, and I can’t give what I don’t have. So I know that I am a very important part of this whole equation and that I need to be developing myself daily.

I believe a lot of business owners and business leaders don’t realize how important they are to their organization and that if they don’t take care of themselves first, how in the world are they going to be able to take care of anyone else?

I believe that developing Guiding Principles (Mission, Vision, Values) are the antidote and the vaccine for avoiding Burnout.

I spend a lot of time these days working with business owners, entrepreneurs, and leaders in helping them to develop their Guiding Principles for their organizations.

It’s actually pretty amazing when in a sober minded moment you’re able to clearly articulate and define your Guiding Principles for not only yourself but for your organization and then how that applies to the way that you think about your business, lead your business, and the decisions that you make. No longer will you be making weary decisions that lead to failures, you’ll be leaving from a place of clarity and intentionally and you’ll see the results that you’ve always hoped for happening by design not accidentally happening by default.

Continue reading