Jack Hishmeh, the spirited founder of Joylight Coffee Roasters, joins us in an exploration of his evolution from a basement hobbyist to a dedicated coffee entrepreneur. Jack, along with his wife Haley, unveils the technical world behind coffee roasting, drawing attention to roast curves and the rate of rise, akin to a legal "Breaking Bad" scenario. He shares insights into sourcing raw beans, aiming for direct trade relationships with farmers, and how learning from industry experts like Scott Rao has shaped his journey. Your taste buds will tingle as we explore the sensory experiences that make coffee a joyful ritual.
Through stories of his upbringing in Topeka, KS and his role in a pastor’s family, Jack reveals how personal values and community commitments intersect with his passion for coffee. From his days at Washburn University to transitioning from a church role to nurturing Joylight Coffee Roasters, Jack navigates the complex balance between his commitments and entrepreneurial dreams. It’s a candid conversation about faith, family, and how community support can fuel business aspirations.
Amidst the challenges of business ownership, Jack shares the beauty of embracing slow and intentional living. From the chaos of bookkeeping to the art of pour-over coffee, he emphasizes craftsmanship in a world that often values speed over quality. We discuss the importance of creating intentional spaces at home and in business, underpinned by the joy of savoring life's handcrafted moments. Join us as we celebrate the pursuit of passion, the discipline of self-employment, and the spiritual richness found in the world of specialty coffee.
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Timestaps:
0:00 - Joylight Coffee Roasters
13:22 - Transition to Coffee Business Partnership
19:16 - Passion for Coffee and Business Integration
27:38 - Coffee Bean Life Cycle and Roasting
39:17 - Challenges of Business Ownership
43:24 - Value of Slow, Handcrafted Living
46:41 - Creating Home Culture and Favorites
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00:00:00 --> 00:00:02 <v Jack Hishmeh>The stakes are high in any specialty market.
00:00:02 --> 00:00:08 <v Jack Hishmeh>A lot of our coffee that's on the shelves of the store is often rested for too long.
00:00:08 --> 00:00:11 <v Jack Hishmeh>There's a noticeable decay in your quality coffee.
00:00:11 --> 00:00:17 <v Justin Armbruster>This is sounding more and more like Breaking Bad and Walter White and it sounds a lot like drugs, but it's not.
00:00:17 --> 00:00:27 <v Justin Armbruster>Jack Hishma, thank you for joining us today, man On Topeka Insider, Nice being here.
00:00:27 --> 00:00:29 <v Jack Hishmeh>Yeah, thank you guys, it's my pleasure.
00:00:29 --> 00:00:32 <v Jack Hishmeh>Yeah, no, this is a joy, this is fun.
00:00:32 --> 00:00:39 <v Jack Hishmeh>I love what you guys are doing for Topeka and kind of highlighting some of our greatest people who are doing special things.
00:00:39 --> 00:00:41 <v Jack Hishmeh>Maybe not a lot of people know about, so thanks for having me.
00:00:42 --> 00:00:42 <v Justin Armbruster>All right, joy.
00:00:42 --> 00:00:48 <v Justin Armbruster>Like Coffee, not a coffee shop Not yet what is joy like Not yet.
00:00:48 --> 00:00:49 <v Jon Griffith>We are getting into it early.
00:00:56 --> 00:00:56 <v Jack Hishmeh>Joy like coffee.
00:00:56 --> 00:00:57 <v Jack Hishmeh>What do you guys do?
00:00:57 --> 00:01:01 <v Jack Hishmeh>Yeah, so I started this coffee uh roastery out of my basement about two years ago and, um, I'd been into roasting.
00:01:01 --> 00:01:11 <v Jack Hishmeh>This hobby just kind of went from really diving deep into brewing coffee and trying different methods to going and getting a hive roaster.
00:01:11 --> 00:01:15 <v Jack Hishmeh>A guy named Aaron Catlin got me hooked on this hand roaster.
00:01:15 --> 00:01:15 <v Jack Hishmeh>What?
00:01:15 --> 00:01:16 <v Jon Griffith>is a hive roaster.
00:01:16 --> 00:01:16 <v Jack Hishmeh>What does that mean?
00:01:16 --> 00:01:25 <v Jack Hishmeh>It looks like a skillet with a bowl on top and it has a small hole on the top of the bowl to let the air out.
00:01:25 --> 00:01:27 <v Jack Hishmeh>But it gets pretty smoky.
00:01:27 --> 00:01:28 <v Jack Hishmeh>And I was.
00:01:28 --> 00:01:32 <v Jack Hishmeh>I was out of my basement, just kind of you circulate over a hot flame and then you have a hand.
00:01:32 --> 00:01:38 <v Jack Hishmeh>Yeah, oh, yeah, it's all by hand so I could do about four batches without like my hand wanting to fall off.
00:01:38 --> 00:01:55 <v Jack Hishmeh>I had like friends and family asking like give me more coffee, it's so good, and I was like I can only do so much my arm's going to die, so yeah, that's kind of how I started, and then one of the only ways I could justify upgrading my roaster just because of how expensive they are was like, are we going to do a business?
00:01:55 --> 00:02:00 <v Jack Hishmeh>Because yeah, and we ended up deciding to go for it.
00:02:00 --> 00:02:12 <v Jack Hishmeh>Me and my wife Haley um tag-teamed this from the beginning and and now it's kind of more my thing now, but she still plays a a valuable role in the business and we love doing it together how long ago was that when?
00:02:13 --> 00:02:18 <v Jack Hishmeh>you first started doing this, that was, uh, roughly like winter of 2022.
00:02:18 --> 00:02:20 <v Jack Hishmeh>Okay, can I?
00:02:20 --> 00:02:35 <v Jon Griffith>just say, though, the way that you first described like yeah, you know, I got this niche hobby where I started roasting in my basement it's kind of like I had a neighbor who was growing something else in his basement and the cops would be in our neighborhood all the time and I just can't figure out why.
00:02:35 --> 00:02:39 <v Jon Griffith>It's kind of like the parallel version of it, it's like the legal version of that.
00:02:40 --> 00:02:44 <v Jack Hishmeh>Yeah, I honestly like by and you have any special lamps going on.
00:02:45 --> 00:02:46 <v Jon Griffith>I mean, I mean it looks shady.
00:02:46 --> 00:02:56 <v Jack Hishmeh>I mean like I'm pretty sure I could get some fine for just doing that kind of production in my basement for a mini factory and you're legal.
00:02:57 --> 00:03:02 <v Justin Armbruster>I think, walter White Heisenberg, you know breaking bad, but applied to coffee.
00:03:05 --> 00:03:20 <v Jon Griffith>Yeah, I do always say, I always think, like you know, if you've been sc, been scammed or like you know, people are like trying to scam you on text or call or on email, whatever, and it's like like some of these guys are such geniuses if you just apply this to a legitimate thing you'd be a millionaire because like you're so they have such ingenuity anyway.
00:03:22 --> 00:03:24 <v Justin Armbruster>So I mean exactly, it's cool winter.
00:03:24 --> 00:03:25 <v Justin Armbruster>You started roasting in your basement.
00:03:25 --> 00:03:26 <v Justin Armbruster>When did you start selling?
00:03:27 --> 00:03:27 <v Jack Hishmeh>Yeah.
00:03:27 --> 00:03:31 <v Jack Hishmeh>So I was just kind of giving it out to friends because I just loved it.
00:03:31 --> 00:03:55 <v Jack Hishmeh>It was so fun and I couldn't drink all the coffee I was roasting and I was like experimenting with different coffees and trying to roast them to different roast levels and, like in coffee, there's this thing called a roast curve that it basically logs your rate of rise is ROR and it's like how your temperature kind of rises throughout the roast and then you're able to watch what's taking place in the drum.
00:03:55 --> 00:04:18 <v Jack Hishmeh>And so I learned all about that, picked up some books, I joined a roast coaching group that was like through one of the world's greatest roasters, scott rail, and uh learned, learned a lot about this craft and it was able to get some like active feedback and even through a zoom call live he watched me roast and and uh, yeah, it was so legit.
00:04:18 --> 00:04:19 <v Jon Griffith>That is legit, that's crazy.
00:04:20 --> 00:04:23 <v Jack Hishmeh>Yeah, so I'm like I went pretty deep really fast.
00:04:23 --> 00:04:30 <v Jack Hishmeh>Yeah, so I'm like I went pretty deep really fast and, um, and I still want to keep growing, like who never stopped learning.
00:04:30 --> 00:04:45 <v Jon Griffith>But, um, I wanted to be able to kind of be comfortable with what I'm, what I'm selling people before putting it out there you know, yeah, yeah, I'm going to say I don't know what most of the words that you said in that description it meant, but it sounds sweet it sounds awesome.
00:04:46 --> 00:04:52 <v Justin Armbruster>All you need to know is how an athlete prepares for the olympics jack hischman prepared for roasted coffee?
00:04:53 --> 00:04:53 <v Jack Hishmeh>all right.
00:04:53 --> 00:04:59 <v Jack Hishmeh>Well, I'll take that as a compliment, that's dope, that's dope, so your primary where?
00:04:59 --> 00:05:03 <v Jon Griffith>so where are you like getting, yeah, unroasted coffee beans?
00:05:03 --> 00:05:04 <v Jon Griffith>Like how does that work?
00:05:04 --> 00:05:20 <v Jack Hishmeh>yeah, so there's importers, there's farmers, and then there's like coffee hunters yeah, it sounds so shady and there's really no way around it, because it's like in the same countries that, like some of the hardest drugs, are grown.
00:05:21 --> 00:05:26 <v Jon Griffith>Coffee is probably right next door, but no, but like, did you want heroin or coffee?
00:05:26 --> 00:05:27 <v Jon Griffith>Which one?
00:05:27 --> 00:05:33 <v Jack Hishmeh>heroin, cocaine, coffee no, but um there, there there's multiple ways.
00:05:33 --> 00:05:48 <v Jack Hishmeh>I get a coffee from there's a importer at kansas city that they they have constant relationships with the farmers and long term we want to have direct trade, but at our size of production it's just not cost effective by a whole pallet right now.
00:05:48 --> 00:05:50 <v Jon Griffith>So yeah, yeah, how long do those last?
00:05:50 --> 00:05:53 <v Jon Griffith>It's like, yeah, it's raw, so it probably goes bad or something.
00:05:53 --> 00:06:05 <v Jack Hishmeh>Yeah, Green coffee can last around a year or two, but I mean your coffee professionals will notice a difference in eight months of coffee green coffee sitting on the shelf.
00:06:05 --> 00:06:09 <v Jon Griffith>So like you can't roast it by hand fast enough to get through the whole palette.
00:06:09 --> 00:06:10 <v Jon Griffith>No, no.
00:06:11 --> 00:06:13 <v Jack Hishmeh>I've moved out of the pan roaster now.
00:06:13 --> 00:06:14 <v Jon Griffith>OK, you don't do it anymore.
00:06:14 --> 00:06:16 <v Jack Hishmeh>No, that was like two, two and a half years ago.
00:06:16 --> 00:06:19 <v Jack Hishmeh>So yeah, that's amazing yeah.
00:06:19 --> 00:06:27 <v Justin Armbruster>OK, walk me through for a coffee novice myself coffee novice, you know I don't know much about much.
00:06:27 --> 00:06:35 <v Justin Armbruster>What's the difference between buying joy like coffee versus, you know, coffee at the store or, you know, going to a coffee shop and buying coffee, you know?
00:06:35 --> 00:06:37 <v Justin Armbruster>Is there a difference in what you guys are doing?
00:06:37 --> 00:06:40 <v Justin Armbruster>Yes, unroasted, not roasted absolutely.
00:06:40 --> 00:06:41 <v Jack Hishmeh>That's a great question, so.
00:06:41 --> 00:06:53 <v Jack Hishmeh>So a lot of our coffee that's on the shelves of the store is often rested for too long and that means it's either been roasted and then sat somewhere for too long.
00:06:53 --> 00:07:04 <v Jack Hishmeh>And so you check on the roast date on some of your store-bought coffee and it's three to five months prior to when you're consuming it and there's a noticeable decay in your quality of coffee.
00:07:04 --> 00:07:11 <v Jack Hishmeh>And we, we guarantee that your coffee is going to be roasted the week, within a week of you ordering it.
00:07:11 --> 00:07:12 <v Jack Hishmeh>So we were.
00:07:12 --> 00:07:23 <v Jack Hishmeh>We were promising like um that, that it was like um made made to order, and uh, like almost next day for a while and that was just not sustainable.
00:07:23 --> 00:07:27 <v Jack Hishmeh>So we've kind of moved our guarantee to about a week.
00:07:27 --> 00:07:40 <v Jack Hishmeh>But yeah, and then also our coffees are graded, so like there's a Q grader, which basically is a person that is certified to taste and grade coffee like on a scale of 1 to 100.
00:07:40 --> 00:07:47 <v Jack Hishmeh>And all of our coffees are above 84 points, which specialty coffee is 80 and above.
00:07:47 --> 00:07:47 <v Jack Hishmeh>Wow, yeah.
00:07:49 --> 00:07:52 <v Justin Armbruster>This is sounding more and more like Breaking Bad in Walter.
00:07:52 --> 00:07:52 <v Jon Griffith>White.
00:07:53 --> 00:07:53 <v Justin Armbruster>Have you seen that show?
00:07:55 --> 00:07:59 <v Jon Griffith>I've seen like a few episodes, but one was the finale.
00:07:59 --> 00:08:03 <v Justin Armbruster>Yeah you can't claim that on air as a pastor but I've seen it.
00:08:03 --> 00:08:06 <v Justin Armbruster>I've seen it and it sounds a lot like drugs, but it's not.
00:08:07 --> 00:08:12 <v Jon Griffith>Or I mean, it sounds to me kind of like the book we were talking about with David on reasonable hospitality.
00:08:12 --> 00:08:15 <v Jack Hishmeh>Yeah, yeah, no, I'm working my way through it right now, dude, it's so good.
00:08:15 --> 00:08:20 <v Jon Griffith>It is good Like the high-end restaurant where everything is so perfect and technical.
00:08:20 --> 00:08:21 <v Jack Hishmeh>And the ratings.
00:08:21 --> 00:08:31 <v Jon Griffith>Where you have these, like very professional people who just critique and rate every, every detail of, like a restaurant's business you know I mean, it's kind of what it sounds like to me.
00:08:31 --> 00:08:32 <v Jack Hishmeh>Yeah, I mean it, the.
00:08:32 --> 00:08:35 <v Jack Hishmeh>The stakes are high in any specialty market.
00:08:35 --> 00:08:45 <v Jack Hishmeh>I mean you, that's where your critics are going to go to, that's when your connoisseurs are going to go to, and so you have to meet that bar where the standard is, and that's a day-to-day grind.
00:08:45 --> 00:09:07 <v Jack Hishmeh>I mean, like we're constantly evaluating our, our product and making sure that it's like on my cupping table, when we taste coffees, I have typically one to two other roasters that are in our same market and we're comparing it to our coffees, and so who are, who would be like a peer company in what you're doing?
00:09:07 --> 00:09:09 <v Jack Hishmeh>Oh yeah, there's, there's a lot.
00:09:09 --> 00:09:12 <v Jack Hishmeh>I mean, yeah, um, in in Topeka.
00:09:12 --> 00:09:21 <v Jack Hishmeh>I would say, like PTs is doing excellent, has done an excellent job, um, I've heard people generally consider their roasting to be pretty it's light.
00:09:21 --> 00:09:22 <v Jack Hishmeh>It's light.
00:09:22 --> 00:09:23 <v Jack Hishmeh>It's also very uh, very uh.
00:09:23 --> 00:09:23 <v Jack Hishmeh>It's.
00:09:23 --> 00:09:30 <v Jack Hishmeh>It's high graded coffee, like they have some 90, 90 plus pointer coffee on their on their offer list and it's great.
00:09:30 --> 00:09:37 <v Jack Hishmeh>But like onyx coffee labs out of bentonville is another, they kind of set the bar for us, especially coffee.
00:09:37 --> 00:09:44 <v Jack Hishmeh>They really do a few, yeah, so, um, there's a multitude of other roasters that I buy from regularly.
00:09:44 --> 00:09:47 <v Jon Griffith>Just to compare your stuff.
00:09:47 --> 00:09:52 <v Justin Armbruster>Yeah, absolutely Local coffee shops buy your coffee and roast it and serve it.
00:09:52 --> 00:09:53 <v Justin Armbruster>Is that how that works?
00:09:53 --> 00:09:55 <v Justin Armbruster>So they will brew it and then serve it.
00:09:55 --> 00:10:01 <v Jack Hishmeh>Yes, so yeah, exactly, we'll roast it for them and provide them with as much as they need, keep them stocked, and then they'll brew it.
00:10:01 --> 00:10:12 <v Jack Hishmeh>And we, we, we aim to train cafes and and churches or organizations to brew our coffee the way, the way that it really brings out its potential, you know.
00:10:12 --> 00:10:36 <v Jack Hishmeh>And so, um, there, that's, that's where, like, the finished products can go to something that you put a lot of time into and then, and then the execution is not there, because sometimes, and not always sometimes it's how you brew it, and so, yeah, so is the bulk of your business is like wholesaling to these coffee shops and churches and stuff, or is it mostly individual?
00:10:36 --> 00:10:38 <v Justin Armbruster>Right now it's it's individuals.
00:10:38 --> 00:10:46 <v Jack Hishmeh>It's a lot of homebrewers at home that love like specially coffee and they like variety, that love like specialty coffee and they like variety.
00:10:46 --> 00:10:51 <v Jack Hishmeh>We have a lot of people who buy espresso category coffee for us so that they can put it through their Breville machine.
00:10:51 --> 00:10:57 <v Jack Hishmeh>And yeah, that's our market right now, but we want to move into more wholesale as well.
00:10:58 --> 00:11:01 <v Justin Armbruster>So I feel like that'd be an easier, I guess, long term.
00:11:01 --> 00:11:08 <v Justin Armbruster>If you had a bunch of churches and you know coffee shops yeah, you know you could have 10 customers that are constantly reordering in large quantities.
00:11:08 --> 00:11:10 <v Justin Armbruster>Is that the right line?
00:11:10 --> 00:11:12 <v Jack Hishmeh>of thinking yeah, oh yeah, I mean that's, that's how you do it.
00:11:12 --> 00:11:31 <v Jack Hishmeh>I mean that's a lot, of a lot of coffee roasters will just almost only wholesale and we're not quite in that boat where that's like our sole pursuit, but we hope to get into some more cafes in and outside of Topeka.
00:11:31 --> 00:11:33 <v Justin Armbruster>Yeah, I've seen your packaging on social media.
00:11:33 --> 00:11:34 <v Justin Armbruster>It's awesome.
00:11:34 --> 00:11:35 <v Justin Armbruster>Yeah, thank you.
00:11:35 --> 00:11:37 <v Jon Griffith>Your branding is good, did you design that?
00:11:37 --> 00:11:56 <v Jack Hishmeh>No, I actually worked together with a guy out of Augusta, georgia Brightcool is their name, and he, um, bright cool is their name and he, he did an awesome job and uh, he, he actually owns his own cafe and knows the coffee industry and I wanted someone that has an in in that and uh, yeah, he knocked it out of the park.
00:11:56 --> 00:12:16 <v Jack Hishmeh>We wanted to, we wanted a uh packaging design that kind of grabbed people's attention, and we also wanted to kind of be fun, make people smile, and yeah, that's kind of at the core of our company and uh, and what we want um to embody is is joy, and you think about that word and it's not like happiness is circumstantial.
00:12:16 --> 00:12:20 <v Jack Hishmeh>Joy is something that you embody in day.
00:12:20 --> 00:12:36 <v Jack Hishmeh>Uh, it's a, it's a long-term um characteristic, you know, that persists through the difficult times and the good times, and so we want to create and foster joy through our company.
00:12:36 --> 00:12:37 <v Jon Griffith>Oh, that's awesome.
00:12:37 --> 00:12:38 <v Jon Griffith>It's incredible.
00:12:38 --> 00:12:41 <v Jon Griffith>So I'm new to the Topeka world.
00:12:41 --> 00:12:43 <v Jon Griffith>Did you grow up in Topeka?
00:12:43 --> 00:12:46 <v Jon Griffith>Yeah, what was it like growing up in Topeka?
00:12:46 --> 00:12:49 <v Jack Hishmeh>Man, Topeka is a great place to grow up.
00:12:49 --> 00:12:52 <v Jack Hishmeh>I mean, Justin and I grew up kind of rubbing shoulders with each other.
00:12:55 --> 00:12:56 <v Jon Griffith>We're like a year apart?
00:12:56 --> 00:12:57 <v Justin Armbruster>Yeah, did you guys go to school together?
00:12:57 --> 00:13:01 <v Justin Armbruster>No, he was Topeka high, but we grew up going to fellowship together.
00:13:01 --> 00:13:03 <v Jack Hishmeh>Yeah, yeah, it was great.
00:13:03 --> 00:13:08 <v Jack Hishmeh>I mean, uh, there's, there's a lot of great people here and um grew up.
00:13:08 --> 00:13:10 <v Jack Hishmeh>I mean we, we.
00:13:10 --> 00:13:22 <v Jack Hishmeh>I just remember like the great topeka bike race at gage park and there's like I mean all the, all the like going to gage gage park pool and I mean, and went to.
00:13:22 --> 00:13:32 <v Jack Hishmeh>I, I went to washington rule growing up and Jay Shidler kid and then transferred to Topeka high um for my high school and then, uh, went to Washburn.
00:13:32 --> 00:13:37 <v Jack Hishmeh>So I've been I have not really like lived much outside of Topeka for very long.
00:13:37 --> 00:13:40 <v Jack Hishmeh>So, um, this is, this is like my hub right now.
00:13:40 --> 00:13:41 <v Jack Hishmeh>What'd you study at.
00:13:41 --> 00:13:42 <v Justin Armbruster>Washburn Coffee.
00:13:42 --> 00:13:45 <v Jack Hishmeh>Um, actually right now, what'd you study at Washburn Coffee?
00:13:45 --> 00:13:48 <v Jack Hishmeh>Um yeah, if I saw that listing, it would have been an easy yes.
00:13:48 --> 00:13:50 <v Jack Hishmeh>Um no, I did.
00:13:50 --> 00:14:10 <v Jack Hishmeh>I did communication studies and, um yeah, so I I don't have a lot of a lot of things I remember from that degree, but a lot of great relationships, yeah, so I stayed around here, lived at a house right off campus with a good amount of guys and and went to college.
00:14:10 --> 00:14:11 <v Jack Hishmeh>Was that Washburn?
00:14:11 --> 00:14:12 <v Jon Griffith>Four years.
00:14:12 --> 00:14:13 <v Jon Griffith>That's the best way to do it, man.
00:14:13 --> 00:14:14 <v Jon Griffith>That's the best way to do it.
00:14:14 --> 00:14:16 <v Jon Griffith>Oh yeah, oh yeah, Heck yeah, bro, I went to.
00:14:16 --> 00:14:18 <v Jon Griffith>Ku and I lived in a house with 10 guys.
00:14:18 --> 00:14:19 <v Jon Griffith>It was incredible.
00:14:19 --> 00:14:22 <v Jon Griffith>A little mini fraternity, that's awesome.
00:14:22 --> 00:14:24 <v Jon Griffith>Yeah, I had some great memories.
00:14:24 --> 00:14:30 <v Jon Griffith>So you grew up going to FBC because your dad is the pastor there, yeah.
00:14:30 --> 00:14:36 <v Jon Griffith>What up, yeah, pastors, your dad, the pastor of what is the largest church in Topeka, right yeah?
00:14:43 --> 00:14:47 <v Jack Hishmeh>I think it is, um, well, my dad my dad is, um, probably my most influential person in my life and and, uh, a lot of pastors kids get a bad rap and like it's.
00:14:48 --> 00:14:53 <v Jack Hishmeh>It's like everybody expects the worst stories out of pastors kids and I don't have that to bring to the table.
00:14:53 --> 00:15:07 <v Jack Hishmeh>Like, I have a dad who I go to for a lot of things still and, uh, I respect his, his advice, and I also have the more time that I've actually been at a different church, the more I respect his leadership at the church I grew up with.
00:15:07 --> 00:15:28 <v Jack Hishmeh>And I think that's a powerful thing, um, when you can kind of be removed from something and then gain appreciation for it, because I took it for granted and I just sat in service for almost 16 years just listening to my dad preach and a lot of words were kind of going through my ear because it's my dad, you know, and now I'm able to really look back and be like man he is.
00:15:28 --> 00:15:34 <v Jack Hishmeh>He is really a well, well-oiled machine when it comes to his practices and his leadership styles.
00:15:34 --> 00:15:35 <v Jack Hishmeh>So yeah.
00:15:35 --> 00:15:40 <v Justin Armbruster>So let me ask you this From a pastor's kid to a pastor who has kids, what—?
00:15:40 --> 00:15:41 <v Jon Griffith>I'm also a pastor's kid as well.
00:15:41 --> 00:15:42 <v Jon Griffith>Wow, are you really?
00:15:42 --> 00:15:43 <v Jon Griffith>I didn't know that.
00:15:43 --> 00:15:44 <v Jon Griffith>Wow, that's awesome.
00:15:44 --> 00:15:44 <v Jon Griffith>Okay, what?
00:15:44 --> 00:15:52 <v Justin Armbruster>piece of advice would you give either John, as he's parenting kids, as he's a pastor, or to his kids as they're growing up.
00:15:52 --> 00:15:52 <v Justin Armbruster>There you go.
00:15:56 --> 00:15:58 <v Jon Griffith>Yeah, kids, as they're growing up, there you go.
00:15:58 --> 00:15:58 <v Jon Griffith>Yeah, I.
00:15:58 --> 00:16:00 <v Jon Griffith>I think that my church is going to be larger than your dad, so my kids are going to need the advice of you.
00:16:00 --> 00:16:02 <v Jon Griffith>Know what your experience is like?
00:16:02 --> 00:16:04 <v Jon Griffith>Oh man, that's funny.
00:16:04 --> 00:16:07 <v Jon Griffith>Um, cause that's really what it's all about.
00:16:07 --> 00:16:32 <v Jack Hishmeh>Yeah, that's funny, but I think, yeah, I think that's a great question because, um, through my childhood, like I think that it was my, my parents really valued the influence of other people and other men in my lives and it wasn't really, um, my, while my dad was really invested in the church, through my childhood, like, um, his words kind of were my dad's words.
00:16:32 --> 00:16:35 <v Jack Hishmeh>You know, it wasn't like I didn't even view him as pastor Joe it's a lot of people do you know, but it was.
00:16:35 --> 00:16:35 <v Jack Hishmeh>It was people in my life's words.
00:16:35 --> 00:16:53 <v Jack Hishmeh>You know it wasn't like I didn't even view him as Pastor Joe, as a lot of people do you know, but it was people in my life, like Kyle Brown or like I can list off like five other names of men in my life that my parents just literally let me hang out with them until sundown, and it was just those times that they were literally saying the same things my parents were.
00:16:53 --> 00:17:04 <v Jack Hishmeh>But it meant something more, because it was not my parents and and, uh, those were, those were, um, bringing out characteristics that my dad wanted to foster.
00:17:04 --> 00:17:08 <v Jack Hishmeh>But, um, it, it, just it, it, it.
00:17:08 --> 00:17:10 <v Jack Hishmeh>I think that's probably the thing I know.
00:17:10 --> 00:17:23 <v Jack Hishmeh>I'm kind of going in a rabbit trail, but I think, I think that's the thing that I would probably say is like surround your kids by by people who are Christ-like and who who want to bring out the characteristics you want to see in your kids.
00:17:23 --> 00:17:25 <v Jack Hishmeh>Um, it goes a long way.
00:17:25 --> 00:17:25 <v Jack Hishmeh>It's great.
00:17:26 --> 00:17:33 <v Justin Armbruster>Okay, so that leads us into our my next question or at least Phil is saying on what you're doing now, maybe where you're headed with Joylight.
00:17:33 --> 00:17:36 <v Justin Armbruster>Is this a part-time thing currently, or what are you doing now?
00:17:36 --> 00:18:03 <v Jack Hishmeh>Yeah, so right now I'm in this season of transition because I've been working at a church for eight years and have kind of dabbled in coffee, about like five years ago with the roasting, and now or it was more like four years ago and now I have this just awakened passion for coffee and I want to see this business grow and I want to put the effort forth.
00:18:03 --> 00:18:05 <v Jack Hishmeh>And so, yeah, we're, we're kind of running at it.
00:18:05 --> 00:18:13 <v Jack Hishmeh>I mean, we're you're at, you're at, you're at the very growing stages of Joylight and you're kind of getting to see it at an early stage.
00:18:13 --> 00:18:16 <v Jack Hishmeh>But yeah, we're hoping that this thing can gain some traction.
00:18:16 --> 00:18:19 <v Jack Hishmeh>And yeah, I'm doing this part time.
00:18:19 --> 00:18:30 <v Jack Hishmeh>I work a few days at the church, kind of, as that transition is going on, and then also I'm working at the roastery for the other three days.
00:18:30 --> 00:18:39 <v Jack Hishmeh>And so more recently, kevin Conard has kind of come alongside me and said hey, I want to help you take this business to the next level.
00:18:39 --> 00:18:41 <v Jack Hishmeh>So he's now a business partner with me.
00:18:42 --> 00:18:50 <v Jack Hishmeh>Oh, awesome and he has just layers and layers of experience and expertise in coffee industry Is he like a business guy from Blue Jazz.
00:18:50 --> 00:18:51 <v Justin Armbruster>Yeah, that's correct.
00:18:51 --> 00:18:51 <v Justin Armbruster>Yeah.
00:18:53 --> 00:19:02 <v Jack Hishmeh>So Blue Jazz Coffee Roaster has been in Topeka for a long time and, um, joy Light is trying to do something different and focus more on light and medium roasts.
00:19:02 --> 00:19:14 <v Jack Hishmeh>And uh, and Blue Jazz has a great niche in Topeka and and they're they're going to be two existing, two brands, um, and just me and Kevin are working together to kind of get Joy Light going as well.
00:19:14 --> 00:19:15 <v Jon Griffith>So yeah, awesome.
00:19:15 --> 00:19:16 <v Justin Armbruster>Yeah, that's exciting.
00:19:16 --> 00:19:22 <v Jon Griffith>The, the, you know your, your passion for this kind of brought in to where you're wanting to go.
00:19:22 --> 00:19:26 <v Jon Griffith>All in, do you feel like, which came first?
00:19:26 --> 00:19:28 <v Jon Griffith>Like kind of the business opportunities.
00:19:28 --> 00:19:31 <v Jon Griffith>The open doors were like oh wow, the business could become more.
00:19:31 --> 00:19:33 <v Jon Griffith>Or was it first?
00:19:33 --> 00:19:34 <v Jon Griffith>Hey, I'm actually really passionate about.
00:19:34 --> 00:19:37 <v Jon Griffith>I want to do this more with my time and energy, or was it?
00:19:37 --> 00:19:39 <v Jack Hishmeh>kind of all at the same time.
00:19:39 --> 00:19:40 <v Jack Hishmeh>No, it was.
00:19:40 --> 00:19:48 <v Jack Hishmeh>So I, I was doing this coffee thing as more of a hobby and it was like, hey, if I can do this and make a little bit of change, that'd be great.
00:19:48 --> 00:19:51 <v Jack Hishmeh>And uh, basically pay for my hobby.
00:19:51 --> 00:20:11 <v Jack Hishmeh>And I, and then, as, as we started, we were serving at the farmer's market for two seasons and so, um, I, I just began loving it and it was like thinking of myself, talking to my wife, I'm like if we could do this and something, if we could do it and have low risk for our family and this thing, then I would, I would do it, you know.
00:20:11 --> 00:20:19 <v Jack Hishmeh>And so we were kind of primed and then, and then, uh, that was in like February.
00:20:19 --> 00:20:20 <v Justin Armbruster>Okay, so this year?
00:20:20 --> 00:20:21 <v Justin Armbruster>Yeah, just this year.
00:20:21 --> 00:20:26 <v Jack Hishmeh>And so then Kevin came along and was like I love what you're doing, um, and I think we can.
00:20:26 --> 00:20:40 <v Jon Griffith>We can do this together, and and Kevin has resources available for us to be able to use, and uh, unsolicited, like he just kind of came to you and was like, hey, man, I see what you're doing and it's great, or like, did you already know him?
00:20:40 --> 00:21:01 <v Jack Hishmeh>Oh yeah, I've known Kevin, yeah that's a good question, I've known Kevin for probably ever since we moved here, almost, yeah, and so they were part of Fellowship and I love Kevin's heart and how he's used his business to kind of give to those in need through Trash Mountain and I respect him a lot as a business owner and, yeah, he's a pretty good guitarist too.
00:21:01 --> 00:21:03 <v Justin Armbruster>He's a pretty good guitarist.
00:21:03 --> 00:21:06 <v Justin Armbruster>Okay, here's my next question.
00:21:06 --> 00:21:09 <v Justin Armbruster>You say you're just passionate about coffee.
00:21:09 --> 00:21:13 <v Justin Armbruster>You know I get asked this about my job a lot.
00:21:13 --> 00:21:15 <v Justin Armbruster>You know I'm not passionate about real estate.
00:21:15 --> 00:21:17 <v Justin Armbruster>Real estate is great, you know.
00:21:17 --> 00:21:25 <v Justin Armbruster>It's just it's the vehicle that I get to use and I, you know, I just I just love people, I love being with people, serving people, and I was definitely not going to work behind a desk.
00:21:25 --> 00:21:30 <v Justin Armbruster>So when you say you're passionate about coffee, is that like a front for you know?
00:21:30 --> 00:21:31 <v Jack Hishmeh>hey, this is a vehicle and.
00:21:31 --> 00:21:33 <v Jon Griffith>What are you hiding?
00:21:33 --> 00:21:34 <v Jon Griffith>What are you hiding?
00:21:34 --> 00:21:35 <v Justin Armbruster>Coffee.
00:21:35 --> 00:21:38 <v Jack Hishmeh>Yeah, no, it's a serious love for coffee.
00:21:38 --> 00:21:42 <v Jack Hishmeh>I mean like, yeah, the name Joy Light comes from literally my.
00:21:42 --> 00:21:45 <v Jack Hishmeh>It's one of the reasons I get out of bed in the morning.
00:21:45 --> 00:21:56 <v Jack Hishmeh>Let's go, it's like being able to choose what coffee I'm going to brew that morning is something I look forward to and so, yeah, so yeah, it's a real, it's a real passion.
00:21:56 --> 00:21:57 <v Jack Hishmeh>It exists.
00:21:57 --> 00:22:01 <v Jack Hishmeh>There's hard days, there's days that I'm like this is not so much a hobby, this is a job.
00:22:01 --> 00:22:05 <v Jack Hishmeh>But then there's most of my days that I'm like I love doing this.
00:22:05 --> 00:22:17 <v Jack Hishmeh>I love getting to taste coffees from around the world that are processed differently from, like some of the rarest lots in the world and some of the more standard and traditional lots, and, uh, it's, it's a joy.
00:22:17 --> 00:22:20 <v Jack Hishmeh>Yeah, it's a real joy, so that's awesome well, that might be a perfect segue.
00:22:21 --> 00:22:24 <v Jon Griffith>Absolutely maybe demonstrate some passion for us, bro.
00:22:24 --> 00:22:25 <v Jon Griffith>Yeah, what do you?
00:22:25 --> 00:22:25 <v Jack Hishmeh>have.
00:22:25 --> 00:22:29 <v Jack Hishmeh>I brought a coffee that has been like awesome.
00:22:29 --> 00:22:31 <v Jack Hishmeh>So there's a story how I found this coffee.
00:22:31 --> 00:22:57 <v Jack Hishmeh>I was at um, the specialty coffee expo in Chicago with few, few local Topekans David Lindy and then Caleb Falk, and they're all circle people now and, uh, we, we were on the floor and I cupped this coffee at a table and I was like that is awesome and I expected it to be like really high dollar, like way out of our range for what people are interested in Toppeka market, and it was actually in our ballpark.
00:22:57 --> 00:22:58 <v Jack Hishmeh>So I got my hands on it and it's a.
00:22:58 --> 00:23:00 <v Jack Hishmeh>It's a coffee from china.
00:23:00 --> 00:23:06 <v Jack Hishmeh>Um, this one is a anaerobic, which means it's been fermented for like nine.
00:23:06 --> 00:23:07 <v Jack Hishmeh>This one was over here.
00:23:07 --> 00:23:08 <v Jack Hishmeh>This one, yeah, I'm gonna bring it.
00:23:08 --> 00:23:11 <v Jack Hishmeh>I'm gonna bring it over here so we can kind of see this.
00:23:11 --> 00:23:20 <v Jack Hishmeh>But, um, yeah, this one is uh, fermented for like 90 days, which is like a really long period of time for an anaerobic.
00:23:20 --> 00:23:22 <v Jack Hishmeh>Um, is coffee usually fermented?
00:23:22 --> 00:23:27 <v Jack Hishmeh>No, that's, that's like a fairly recent, within about 10 years.
00:23:27 --> 00:23:30 <v Jack Hishmeh>It's a newer process, but I can smell it from here.
00:23:30 --> 00:23:32 <v Justin Armbruster>Yeah, I mean like so sensory.
00:23:32 --> 00:23:34 <v Jack Hishmeh>That's another one of my favorite things about coffee.
00:23:34 --> 00:23:46 <v Jack Hishmeh>It's like the aromas and the and the process like it slows you down in your day, right to think about something that doesn't really mean much in the in the scope of the decisions you're going to make in your day.
00:23:46 --> 00:23:55 <v Jack Hishmeh>It slows you down enough to be able to, uh, pay attention to a craft and be able to taste your result, and that's that's rewarding.
00:23:55 --> 00:23:56 <v Jack Hishmeh>That brings joy.
00:23:56 --> 00:23:57 <v Jack Hishmeh>I mean that's come on.
00:23:57 --> 00:23:58 <v Jon Griffith>This is like a spiritual practice.
00:23:58 --> 00:24:00 <v Jon Griffith>Right here we're about to participate.
00:24:00 --> 00:24:02 <v Jon Griffith>It is spiritual discipline.
00:24:02 --> 00:24:04 <v Justin Armbruster>It's like kind of ritualistic I mean, you think about it.
00:24:04 --> 00:24:06 <v Justin Armbruster>So yeah, we're gonna we're gonna bloom.
00:24:06 --> 00:24:09 <v Jack Hishmeh>this is what you call, that first pour of a pour over.
00:24:09 --> 00:24:22 <v Jack Hishmeh>And, uh, when you're doing this, like the co2 is releasing and it kind of mushrooms the coffee, so it kind of lifts to the top and, yeah, so is it important.
00:24:22 --> 00:24:25 <v Jon Griffith>the first pour that you're always filling it up that high.
00:24:26 --> 00:24:34 <v Jack Hishmeh>So this, I'm actually doing a double dose so we can all share coffee, but when it's a normal dose it actually only goes about halfway up.
00:24:34 --> 00:24:36 <v Jack Hishmeh>So yeah, but you're supposed to kind of.
00:24:36 --> 00:24:39 <v Jon Griffith>So I have one of these things you can sit over like a cup, like one.
00:24:39 --> 00:24:49 <v Jon Griffith>Yes, yes, and I'll put a little in, and but I I don't know if I'm doing it right, you, know is there a technique to like how you're supposed to pour the water in and over and stuff like that.
00:24:49 --> 00:24:52 <v Jack Hishmeh>I mean, there's there's always techniques for that stuff, I don't.
00:24:52 --> 00:24:53 <v Jack Hishmeh>I don't.
00:24:53 --> 00:24:59 <v Jack Hishmeh>I think they're like, as long as you're wetting the whole bed of coffee, then that's what really matters the most for that first pour.
00:25:00 --> 00:25:06 <v Justin Armbruster>So, yeah, yeah from for someone who's passionate about coffee yeah how much coffee are you drinking?
00:25:06 --> 00:25:08 <v Jack Hishmeh>yeah, I actually.
00:25:08 --> 00:25:12 <v Jack Hishmeh>I mean, I don't drink as much coffee as you might think like I have.
00:25:12 --> 00:25:21 <v Jack Hishmeh>I have like two cups a day and like I just get I mean how big are these?
00:25:21 --> 00:25:27 <v Jon Griffith>cups I mean no, they're normal mugs but like I get one of those trucker, like the giant plastic, yeah, the ones you buy it.
00:25:27 --> 00:25:29 <v Justin Armbruster>We can get free refills with it.
00:25:29 --> 00:25:37 <v Jack Hishmeh>Yeah, yeah, yeah so yeah, I drink two cups a day and if I have two, three.
00:25:37 --> 00:25:41 <v Justin Armbruster>But I I get pretty so you do one in the morning, one afternoon, or is?
00:25:41 --> 00:25:41 <v Jack Hishmeh>it.
00:25:41 --> 00:25:51 <v Justin Armbruster>Yeah, exactly that, yeah, yeah so yeah, but I need to get more into coffee because I have developed a nasty habit of getting through my afternoons at the red bull.
00:25:51 --> 00:25:58 <v Justin Armbruster>Okay, and it is not something I'm proud of yeah, so I'm looking forward for you to shift my passions.
00:25:58 --> 00:26:00 <v Justin Armbruster>Yeah, something we have.
00:26:00 --> 00:26:14 <v Jack Hishmeh>We have a few coffee converts in our in our following like I've converted some people from from like non-coffee drinkers because they just didn't like how burnt it tastes right, yeah, to being like, wow, like that coffee is different and uh, this sounds incredible.
00:26:14 --> 00:26:16 <v Jack Hishmeh>So yeah, it's, it's that.
00:26:16 --> 00:26:21 <v Jack Hishmeh>That's what got me into coffee is like all the different flavors you're able to taste, it's not.
00:26:21 --> 00:26:36 <v Jack Hishmeh>Is we really try to roast our coffee to not to not taste the roast as much as the coffee's natural profile and so like that's, that's the job of the roaster to decide that, and so that's kind of why how we roast our coffee.
00:26:36 --> 00:26:40 <v Jack Hishmeh>Is we really try to bring out so explain that a little more so.
00:26:40 --> 00:26:47 <v Jon Griffith>Like some, some roasters you're tasting more of like the cooking process or something like that like how it's so.
00:26:48 --> 00:27:00 <v Jack Hishmeh>so there's a point in a coffee's roasting um process, in the roasting process, that a coffee loses its natural flavor due to the immense amount of heat, and you just cook the coffee.
00:27:00 --> 00:27:03 <v Jack Hishmeh>It just kind of cooks the yeah it.
00:27:03 --> 00:27:11 <v Jack Hishmeh>Basically it cooks all the, all the natural flavors out of the coffee and then you're tasting the roast and it's maybe it's it's bitter, you know.
00:27:11 --> 00:27:27 <v Jack Hishmeh>So if you have um clear, like clean coffees or clean, uh clarity in your coffee, versus bitter, we definitely tend to go towards clarity and like sweetness and acidity is all those things play into a coffee's cup.
00:27:27 --> 00:27:29 <v Jon Griffith>So yeah, OK, all right, awesome.
00:27:29 --> 00:27:32 <v Jon Griffith>Wow, that's wild.
00:27:33 --> 00:27:35 <v Jack Hishmeh>We're almost there, guys, and then we'll be able to try this out.
00:27:36 --> 00:27:36 <v Justin Armbruster>Yeah.
00:27:36 --> 00:27:36 <v Jack Hishmeh>That's wild.
00:27:36 --> 00:27:38 <v Justin Armbruster>We're almost there, guys, and then we'll be able to try this out.
00:27:38 --> 00:27:39 <v Justin Armbruster>How many different kinds of?
00:27:39 --> 00:27:43 <v Justin Armbruster>Is it just one kind of roast that you're selling, or do you have multiple?
00:27:43 --> 00:27:44 <v Justin Armbruster>That's a good question, yeah we have.
00:27:44 --> 00:27:46 <v Jack Hishmeh>We always have different offerings.
00:27:46 --> 00:27:48 <v Jack Hishmeh>We follow the seasons with most of our coffees.
00:27:48 --> 00:27:56 <v Jack Hishmeh>Like trying to get the freshest crop to people and roasting what's fresh Like.
00:27:56 --> 00:27:59 <v Jack Hishmeh>When I mean fresh, I'm saying like harvested within six months.
00:27:59 --> 00:28:03 <v Jack Hishmeh>Is is my version of fresh and that changes for everybody.
00:28:03 --> 00:28:16 <v Jack Hishmeh>But um, we also have about three coffees we will always have in stock because people like having their same cup every quarter so we, we have subscriptions available and we will do monthly or bi-weekly kind of thing.
00:28:16 --> 00:28:22 <v Jack Hishmeh>And, yeah, our customers seem to really gravitate towards that because it's just, they don't have to think about it, right.
00:28:22 --> 00:28:23 <v Jon Griffith>Yeah.
00:28:23 --> 00:28:28 <v Jon Griffith>So can you just explain, like, what is the life cycle of a coffee bean?
00:28:28 --> 00:28:34 <v Jon Griffith>Before you know, what does it take to get to this point where you're able to brew it?
00:28:34 --> 00:28:38 <v Jon Griffith>So it's grown in the ground, yeah, and then they.
00:28:38 --> 00:28:40 <v Jon Griffith>I don't know what happens.
00:28:40 --> 00:28:42 <v Jack Hishmeh>Yeah, coffee is kind of like a shrub.
00:28:42 --> 00:28:45 <v Jack Hishmeh>It's like a large bush Like.
00:28:45 --> 00:28:52 <v Jack Hishmeh>Maybe it looks like a tree to some people, but it's like a shrub and there's multiple ways of harvesting it.
00:28:52 --> 00:28:56 <v Jack Hishmeh>A lot of lots handpick coffees, and you think about how long that takes.
00:28:56 --> 00:28:58 <v Jack Hishmeh>Is most coffee handpicked?
00:28:58 --> 00:29:00 <v Jack Hishmeh>I don't know that answer.
00:29:00 --> 00:29:07 <v Jack Hishmeh>There's a lot of mechanical harvesters nowadays, and so I don't know the answer of most coffee.
00:29:08 --> 00:29:18 <v Jack Hishmeh>But, yeah, coffee cherries are picked and they are red or yellow or pink and those are based on the varieties of your coffee.
00:29:18 --> 00:29:25 <v Jack Hishmeh>Um, similar to how apples are food, like gala or gala apples, and you have honey crisp.
00:29:25 --> 00:29:27 <v Jack Hishmeh>You know that's the variety that's picked.
00:29:27 --> 00:29:52 <v Jack Hishmeh>And then the producer or the farmer gets to decide how he wants to process the coffee, and so your natural coffees are dried on the sun, but from the sun, or, and then your washed coffees are actually pulped and the cherry part of it, the fruit, is pulled off and then the seed, which is our coffee bean, is dried on a drying bed and has to washed.
00:29:52 --> 00:30:04 <v Jack Hishmeh>Yeah, that's a washed coffee, and so the conditions have to be right for washed coffees, um, that it can't be too humid and so there's certain regions of the world that they can't even offer washed coffees, right, or uh?
00:30:04 --> 00:30:06 <v Jack Hishmeh>natural coffees are also hard in certain environments too.
00:30:06 --> 00:30:10 <v Jack Hishmeh>So after that's done, then they dry they.
00:30:10 --> 00:30:14 <v Jack Hishmeh>After it's completely done drying, then they run it through one more like washing cycle.
00:30:14 --> 00:30:16 <v Jack Hishmeh>They kind of get the rest of the fruit off of it.
00:30:16 --> 00:30:21 <v Jack Hishmeh>So it's a clean looking coffee bean and then it goes into a bag and then it's green.
00:30:21 --> 00:30:22 <v Jack Hishmeh>It's green, yeah.
00:30:22 --> 00:30:26 <v Jack Hishmeh>Yeah, I should have brought some, but uh, I'll um.
00:30:26 --> 00:30:27 <v Jack Hishmeh>But yeah, coffee is this greenish.
00:30:27 --> 00:30:36 <v Jack Hishmeh>It's like this greenish tan color, um, and yeah, this coffee was not green because it's fermented for like 90 days.
00:30:36 --> 00:30:37 <v Jack Hishmeh>It's almost orange.
00:30:37 --> 00:30:39 <v Jon Griffith>At what point this coffee you're about to try is like orange.
00:30:39 --> 00:30:45 <v Jon Griffith>At what point did they wash they like strip the stuff off, dry it out and then they ferment it.
00:30:45 --> 00:30:55 <v Jack Hishmeh>So this one, I believe, is a natural anaerobic, which means they left the fruit on the cherry and then let that ferment, so they so when?
00:30:55 --> 00:30:58 <v Jon Griffith>But if it's a wash it yeah so when they what's it called?
00:30:58 --> 00:30:59 <v Jon Griffith>What's that one called this?
00:30:59 --> 00:31:12 <v Jon Griffith>Naturally this, uh, this is a natural anaerobic so they leave the cherry on there, does it eventually just like fall off, like so it dries out and the stuff falls off the seed, or do they still eventually strip it?
00:31:12 --> 00:31:18 <v Jack Hishmeh>they strip it off but it's like it becomes brittle and so the like, the, the cherry part.
00:31:18 --> 00:31:29 <v Jack Hishmeh>It's like if you sat out a plum on your driveway on the middle of the summer, okay, then eventually that plum would be like able to be pulled right off the the seed, you know.
00:31:29 --> 00:31:30 <v Jack Hishmeh>It's kind of similar to that.
00:31:30 --> 00:31:34 <v Jack Hishmeh>So, um, we're gonna dude this is wild.
00:31:34 --> 00:31:36 <v Jon Griffith>This is awesome so this has been fermented.
00:31:36 --> 00:31:38 <v Jon Griffith>Yes, before it was.
00:31:39 --> 00:31:46 <v Jack Hishmeh>Then you roasted this, yes, so um exactly and let's go, yeah, that over there yeah, I can do that.
00:31:46 --> 00:31:47 <v Jack Hishmeh>Yeah, jack gets it.
00:31:47 --> 00:31:49 <v Jack Hishmeh>He knows that's right.
00:31:49 --> 00:32:07 <v Jack Hishmeh>So, yeah, there's yeah cheers, it's brighter days, right, that's right it's more joy so I'm not offended if you don't like it, it is it, it's, it's kind of its own it's its own thing different.
00:32:08 --> 00:32:11 <v Jack Hishmeh>Yeah, yeah, so it is.
00:32:11 --> 00:32:14 <v Jack Hishmeh>Uh, it is a like this one.
00:32:14 --> 00:32:14 <v Jack Hishmeh>We would.
00:32:14 --> 00:32:25 <v Jack Hishmeh>We would say that it has kind of a chocolate liqueur, note to it, um, but it also is like very pungent and sweet, so yeah, Wow, that's amazing.
00:32:25 --> 00:32:26 <v Justin Armbruster>That is really good, and I'm not.
00:32:26 --> 00:32:28 <v Justin Armbruster>I'm not a coffee guy, by any means.
00:32:28 --> 00:32:33 <v Jack Hishmeh>I'm glad you like that man yeah, we might have another convert, for I should start keeping tally what, uh what.
00:32:33 --> 00:32:34 <v Jack Hishmeh>We might have another convert.
00:32:34 --> 00:32:35 <v Jack Hishmeh>Yeah, I should start keeping tally.
00:32:35 --> 00:32:37 <v Jon Griffith>You should.
00:32:37 --> 00:32:39 <v Jon Griffith>What brand of creamer do you like in your coffee?
00:32:39 --> 00:32:42 <v Jon Griffith>Do you like the Cinnamon Toast Crunch kind?
00:32:42 --> 00:32:45 <v Jon Griffith>Oh man, yeah, that sounds like something up my alley.
00:32:46 --> 00:32:53 <v Jack Hishmeh>Yeah, my wife would have stories, because we walked through the grocery store and I'm just like, oh no, what do they have now?
00:32:53 --> 00:32:56 <v Jack Hishmeh>But no, I don't know, I haven't had creamer.
00:32:56 --> 00:33:03 <v Jack Hishmeh>I like a little bit of maple syrup and some milk if the coffee pairs well with it.
00:33:03 --> 00:33:05 <v Jon Griffith>But yeah, yeah, I will say we just started.
00:33:05 --> 00:33:12 <v Jon Griffith>We use coconut milk, okay, and so we'll, which comes in cans like the actual coconut.
00:33:12 --> 00:33:23 <v Jon Griffith>So we pour it in a mason jar, so it's more, so you don't have to like open a can every day, uh, and then we just started making our own syrup at home.
00:33:24 --> 00:33:25 <v Jack Hishmeh>nice, it's like brown sugar yes, cinnamon, and then we keep it a little pour jar.
00:33:25 --> 00:33:25 <v Jack Hishmeh>I can respect that.
00:33:25 --> 00:33:26 <v Jack Hishmeh>Yeah, it's kind of our routine.
00:33:26 --> 00:33:27 <v Jack Hishmeh>I can respect that.
00:33:27 --> 00:33:33 <v Jack Hishmeh>I think like and you, I bet you're more proud of that syrup than anyone, because oh yeah, you took the time I did.
00:33:33 --> 00:33:33 <v Jon Griffith>Yeah, and I did.
00:33:33 --> 00:33:34 <v Jack Hishmeh>Yeah, and that is awesome.
00:33:34 --> 00:33:36 <v Jack Hishmeh>That's right, I like that.
00:33:36 --> 00:33:41 <v Jon Griffith>Some days I overdo it and I'm like whew too much, that's too much, but you know that's awesome.
00:33:41 --> 00:33:45 <v Justin Armbruster>So you mentioned at the very beginning, not a coffee shop.
00:33:45 --> 00:33:50 <v Justin Armbruster>Yet what's the five-year goal for Joylight?
00:33:50 --> 00:33:51 <v Justin Armbruster>You're part-time.
00:33:51 --> 00:33:53 <v Justin Armbruster>Now you have aspirations to go full-time.
00:33:53 --> 00:33:54 <v Justin Armbruster>What's the goal?
00:33:55 --> 00:34:02 <v Jack Hishmeh>Yeah, we're still really early in the stages of our company and also of whatever's next.
00:34:02 --> 00:34:10 <v Jack Hishmeh>But we have a vision for Joylight that is beyond just a roastery and it could be a cafe.
00:34:10 --> 00:34:34 <v Jack Hishmeh>It could be, um, something outside, maybe more nationally, like um, we want to stay in that specialty niche market, like that um can appreciate the process and the time and is willing to pay a little bit more for their coffee because it's it's not gotten cheaper to buy coffee and so, right, our prices are not going to be your folgers or maxwell house, right, but, um, yeah, so the cafe could come.
00:34:34 --> 00:34:42 <v Jack Hishmeh>Uh, we don't, we're not, we don't have anything in stone yet, but yeah, we're, we're kind of just discerning when, when the time is right and what we.
00:34:42 --> 00:34:48 <v Jack Hishmeh>We really don't want to rush that process because we it would take the right location for us to be like let's's go.
00:34:48 --> 00:34:49 <v Justin Armbruster>And that makes sense.
00:34:49 --> 00:34:51 <v Justin Armbruster>I mean a specialty coffee like Joy.
00:34:51 --> 00:34:55 <v Justin Armbruster>I mean, this isn't something that, like you know, it's me mocha latte.
00:34:55 --> 00:34:57 <v Jack Hishmeh>That's typically what I get when I'm going.
00:34:57 --> 00:35:01 <v Justin Armbruster>I only typically drink coffee when I am meeting someone at a coffee shop.
00:35:01 --> 00:35:03 <v Jon Griffith>So this isn't like yeah, it's our season, baby, what's that?
00:35:03 --> 00:35:05 <v Jon Griffith>Pumpkin spice latte?
00:35:05 --> 00:35:07 <v Jon Griffith>Pumpkin-sized latte, pumpkin-sized latte Yep, that's right baby.
00:35:07 --> 00:35:12 <v Justin Armbruster>So I mean like I wouldn't be like your target audience on something like this, but you know it's a specialty.
00:35:16 --> 00:35:21 <v Jack Hishmeh>You know you pay a little bit more for people who really want that kind of and this happens to be like one of our cream of the crop coffees.
00:35:33 --> 00:35:34 <v Justin Armbruster>So we have other coffees that are like great.
00:35:34 --> 00:35:35 <v Justin Armbruster>On espresso, thought would be like interesting and like yeah, that's cool.
00:35:35 --> 00:35:36 <v Justin Armbruster>Well, I like it, which is I'm actually super surprised.
00:35:36 --> 00:35:36 <v Jon Griffith>That's good.
00:35:36 --> 00:35:38 <v Jon Griffith>When I saw you bring it in, I was like, yeah, there's, we're gonna fake this.
00:35:38 --> 00:35:39 <v Jon Griffith>I'm drinking it, I'll finish it.
00:35:39 --> 00:35:46 <v Jon Griffith>This one is pinky oh yeah oh this is an oaky, full-bodied oaky aftertaste.
00:35:46 --> 00:35:48 <v Jon Griffith>Who?
00:35:48 --> 00:35:48 <v Jon Griffith>Uh?
00:35:48 --> 00:35:49 <v Jon Griffith>So there's a coffee shop.
00:35:49 --> 00:36:05 <v Jon Griffith>It's been a long time, I can't remember the name, but they were super popular in westport, um, and I'm blanking on the name uh, monarch, no, okay, I think it was connected to like redeemer church somehow.
00:36:05 --> 00:36:10 <v Jon Griffith>Okay, like, maybe the guys were a part of that anyway, but they like wouldn't?
00:36:10 --> 00:36:16 <v Jon Griffith>They like wouldn't have like half and half or sugar, like in the shop, you know, and it's like no internet.
00:36:16 --> 00:36:25 <v Jon Griffith>Okay, you know, it's like you're here to enjoy a coffee and talking, that's it, you know, yeah, and uh, you know, I just thought I was like, okay, yeah, I can respect your.
00:36:25 --> 00:36:40 <v Jack Hishmeh>Your thing is your thing yeah, I, I, I understand that that sphere and that probably works better in like a urban environment, but like we want to be an approachable brand for anybody and like all walks of coffee right right like we want.
00:36:40 --> 00:36:44 <v Jack Hishmeh>We want anyone to come in, even if like, and have something they like.
00:36:44 --> 00:36:58 <v Jack Hishmeh>If we were to have a cafe, you know, and even on our coffee offerings on our website, where we want to have something for something that everyone would be able to actually enjoy, you know they it might not be what they expect, but we want them to find something they enjoy.
00:36:58 --> 00:37:18 <v Jon Griffith>I don't want to pigeonhole you in any way or make you feel like you have to compare yourself, but I'm just, I'm trying to picture in my mind, like what you're imagining, like are there certain places like I noticed you're not using a coffee shop you're using a cafe, like are there certain places in topeka or lawrence or kansas city that you're like man, something kind of like that?
00:37:18 --> 00:37:20 <v Jon Griffith>Yeah is, it would be kind of sweet, you know yeah, there's.
00:37:21 --> 00:37:55 <v Jack Hishmeh>There's a lot of coffee shops that I love and respect for their, their staff and their um vibe, and I think um, jude's and Topeka and circle and, and also in Kansas city there's some, some great shops that I love and um I, I really like um I I I can't ever remember the name, but it's where Monarch coffee was out of and it's just this really elegant looking spot that has some modernness to it but is also very approachable and like has some soft textures.
00:37:55 --> 00:37:59 <v Jack Hishmeh>I think there's a lot of routes you can go with a cafe, but like what?
00:37:59 --> 00:38:14 <v Jack Hishmeh>What I care more about is like um is first off, are are we creating an experience for people that is memorable and that they feel known and loved and maybe even walk away with a smile That'd be even better, you know.
00:38:14 --> 00:38:21 <v Jack Hishmeh>And then also like that close second is like is our product like a home run every day?
00:38:21 --> 00:38:31 <v Jack Hishmeh>you know, because that's that's that's how my approach to roasting and like how we keep consistency and quality control and how we keep consistency and quality control.
00:38:31 --> 00:38:35 <v Jack Hishmeh>But if we were to ever do a cafe, I want that to stay the same and really have some good measures as well.
00:38:35 --> 00:38:43 <v Jack Hishmeh>But I know I've talked to cafe owners, including David Vincent, who you guys had on a couple of episodes ago and it's a grind.
00:38:43 --> 00:38:44 <v Jack Hishmeh>No pun intended, it's a grind.
00:38:44 --> 00:38:56 <v Justin Armbruster>It's a grind like no pun intended, right, yeah, exactly no point, it's a grind to it's a roast man to to manage staff and and keep the pistons turning.
00:38:56 --> 00:38:57 <v Jack Hishmeh>You know I mean it is.
00:38:57 --> 00:39:01 <v Jack Hishmeh>It is not an easy task and I respect the cafe owners that do it well.
00:39:02 --> 00:39:09 <v Justin Armbruster>Um so, let me ask you that that gets into my next question is you know, you're kind of fresh into this in 2022.
00:39:09 --> 00:39:10 <v Justin Armbruster>What you have?
00:39:10 --> 00:39:11 <v Justin Armbruster>A passion for coffee.
00:39:11 --> 00:39:13 <v Justin Armbruster>So you weren't really a business guy who were like you know what.
00:39:13 --> 00:39:14 <v Justin Armbruster>This is what I'm going to do.
00:39:14 --> 00:39:16 <v Justin Armbruster>You're a coffee guy who turned it into a business.
00:39:16 --> 00:39:20 <v Justin Armbruster>What's been the hardest part about owning a business?
00:39:20 --> 00:39:22 <v Jack Hishmeh>Yeah, yeah, man, that's.
00:39:22 --> 00:39:23 <v Jack Hishmeh>That's a good question.
00:39:23 --> 00:39:36 <v Jack Hishmeh>I think the hard, the hard part for me is I've never been a numbers guy and I'm naturally a frugal-esque kind of guy.
00:39:36 --> 00:39:46 <v Jack Hishmeh>I have pretty decent money practices, but I think the hard part is just being very detailed in your bookkeeping.
00:39:46 --> 00:40:05 <v Jack Hishmeh>I know that's probably not the answer anyone wants to grab onto, but for me that's that's the hard one and I wrestle with that and I'm trying to trying to train myself and and lean into some people that I know are better at than I am and kind of picking up words of advice and and it feels like I'm fast tracking and that's department.
00:40:05 --> 00:40:06 <v Jack Hishmeh>But that's the hard part for me right now.
00:40:06 --> 00:40:17 <v Jack Hishmeh>And then also, just like there is a, there is a layer of hustle to the business culture that is.
00:40:17 --> 00:40:26 <v Jack Hishmeh>It has has its challenges at times, you know, because you're you're thinking about your family and providing for your kids in the future.
00:40:26 --> 00:40:36 <v Jack Hishmeh>And and uh, that's not something I've ever been accustomed to in my in my past in ministry.
00:40:36 --> 00:40:38 <v Jack Hishmeh>And now it's like, okay, we gotta, we gotta get food on the table and we gotta get things moving.
00:40:38 --> 00:40:50 <v Jack Hishmeh>And, uh, I also want to enjoy my craft and be proud of what I'm doing, and so the balance of that and not moving too fast, too quick and, um, kind of being able to embrace the moments too is a hard balance to strike.
00:40:50 --> 00:40:52 <v Justin Armbruster>So yeah, that's so good.
00:40:52 --> 00:40:54 <v Justin Armbruster>You'd actually be surprised.
00:40:54 --> 00:41:00 <v Justin Armbruster>We've had lots of business owners on this show and you'd be surprised how common that answer actually is.
00:41:00 --> 00:41:07 <v Justin Armbruster>The hardest part about business keeping track of my accounting, my bookkeeping for tax purposes.
00:41:07 --> 00:41:09 <v Justin Armbruster>My bookkeeping for you know tax purposes.
00:41:09 --> 00:41:10 <v Justin Armbruster>You know business corporation stuff.
00:41:10 --> 00:41:15 <v Justin Armbruster>It's very rarely you know actually doing the what you enjoy doing.
00:41:15 --> 00:41:16 <v Jack Hishmeh>You know that's the reason you're in the business.
00:41:16 --> 00:41:17 <v Jack Hishmeh>It's always.
00:41:17 --> 00:41:19 <v Jack Hishmeh>It's always the things that no one really thinks about.
00:41:19 --> 00:41:19 <v Justin Armbruster>Yeah, it's.
00:41:19 --> 00:41:22 <v Justin Armbruster>You know, when you own a business, you have to be super tight with your books.
00:41:22 --> 00:41:30 <v Justin Armbruster>You have to be very diligent with you know tracking expenses and your marketing, and with you know tracking expenses and your marketing and you know making sure your budget's balanced.
00:41:30 --> 00:41:32 <v Justin Armbruster>Just that way you know you're recording the right amount for your income on the year or what?
00:41:32 --> 00:41:41 <v Justin Armbruster>Oh yeah yeah, yeah, and I think that's probably the biggest reason why most business owners get out of business is because, right it's not because their product sucks.
00:41:42 --> 00:41:44 <v Justin Armbruster>Yeah, it's because there's so much that goes into it.
00:41:44 --> 00:41:46 <v Justin Armbruster>Yeah, that it's like I didn't know know that going on?
00:41:46 --> 00:41:47 <v Jon Griffith>Yeah, there's certain.
00:41:47 --> 00:42:06 <v Jon Griffith>Yeah, I feel like it's always gonna bring your weakness to the forefront, whether it is, yeah, the bookkeeping or the details, or you know, for some people it's like you're a marketing guy and you're not a real estate guy, so you have to learn real estate because you're passionate about marketing.
00:42:06 --> 00:42:07 <v Jon Griffith>That's what brought you to the table.
00:42:07 --> 00:42:09 <v Jon Griffith>So, if you're you, it's like man, you're passionate about coffee.
00:42:09 --> 00:42:14 <v Jon Griffith>You're going to have to learn the accounting or find somebody else who can do it well, so that you don't have to.
00:42:14 --> 00:42:16 <v Jon Griffith>But the business is going to need that.
00:42:16 --> 00:42:20 <v Jon Griffith>And yeah, I mean it's the same with me Like I got into ministry because I love people.
00:42:20 --> 00:42:22 <v Jon Griffith>But then, yeah, there is the administration.
00:42:22 --> 00:42:25 <v Jon Griffith>You have to start like planning some stuff.
00:42:26 --> 00:42:41 <v Jack Hishmeh>Like, you got to plan ahead, you know, and that's just not my forte, and so and I think it's just like everyone has that part of their job that really stretches them and might be might be the day of the week that they don't look forward to, but it's necessary so that you can do the things you love.
00:42:41 --> 00:42:43 <v Jack Hishmeh>Absolutely, I go for it.
00:42:43 --> 00:42:44 <v Jack Hishmeh>No, no, you go.
00:42:44 --> 00:42:56 <v Justin Armbruster>I always tell business owners and it's a constant reminder of myself when you own a business or when you're doing something you're super passionate about as your career, it doesn't mean there aren't going to be things you hate about your job.
00:42:56 --> 00:43:05 <v Justin Armbruster>And as a business owner, well, when you're employed, it's like if you don't like doing it too bad, your boss is telling you you got to go do this.
00:43:05 --> 00:43:07 <v Jack Hishmeh>This is your project, this is your assignment, you're going to do it.
00:43:07 --> 00:43:11 <v Justin Armbruster>This is why you're getting paid, and so you know you can hate it, but you suck it up and you do it because you want to have your job.
00:43:11 --> 00:43:17 <v Justin Armbruster>When you're a business owner, there are those same things that you don't want to do every day, but you have to do it.
00:43:17 --> 00:43:22 <v Justin Armbruster>The problem is you don't have someone telling you you have to do this, you know this is your job.
00:43:22 --> 00:43:24 <v Justin Armbruster>You know you have to do it.
00:43:24 --> 00:43:32 <v Justin Armbruster>Of times, business owners will just not do those important things or they try and outsource it when they have don't have money to do that, and I mean I.
00:43:32 --> 00:43:34 <v Justin Armbruster>Every day there are things I don't want to do.
00:43:34 --> 00:43:37 <v Justin Armbruster>I'm like I want to pay someone to do this have you seen we don't have the money for that.
00:43:37 --> 00:43:47 <v Jon Griffith>We're doing dodgeball, the movie dodgeball, where he gets like, uh, he's getting audited and she's like, let me see your all your tax records, and he just opens a closet and all these papers fall out.
00:43:47 --> 00:43:53 <v Justin Armbruster>It's like that yes, that's exactly right yeah, he's like uh, is this helpful?
00:43:54 --> 00:43:55 <v Jon Griffith>that's funny.
00:43:55 --> 00:44:02 <v Jon Griffith>Well, one of the things I love and I feel like this is one slice of like life that we're seeing is coffee like.
00:44:02 --> 00:44:16 <v Jon Griffith>I think we're seeing it in a lot of ways in food, in clothing, and even like certain goods that people are making where we live in such like a uh, what would be the word Like?
00:44:16 --> 00:44:34 <v Jon Griffith>Just like mass produced world, you know, and we're like everything's super fast, like like the McDonald's of life, where it's everything's fast, fast, fast, cheaply made goods, quick and uh, you know, this is one area I think people are trying to reclaim like, no, no, hey, we want things that are made really well.
00:44:34 --> 00:44:37 <v Jon Griffith>Yeah, that, and things that are made well.
00:44:37 --> 00:44:43 <v Jon Griffith>You can't do quick, you can't rush, and and it's like you're putting your heart and soul into this craft.
00:44:43 --> 00:44:51 <v Jon Griffith>And there's something you know obviously we're all christians not everyone watching this is going to be a christian, um, but there's just something like so kingdom about that.
00:44:51 --> 00:45:03 <v Jon Griffith>I think of like, like you know your faith isn't just this like metaphysical, spiritual thing, like like you make things well, like do what you do well, yeah, and like put your heart and soul into it.
00:45:03 --> 00:45:10 <v Jon Griffith>That's important and and you know there's something about that that makes life just so much more richer and fulfilling.
00:45:10 --> 00:45:40 <v Jon Griffith>And you know, I mean even for people out there like you maybe you are an accountant, you know it's like man, you can do that, it's like this is your craft, you know, yeah, and I just love that man, I think more people it seems like there's at least elements of culture of the world that are swinging back that direction yeah, and trying to fight against, like even the way you just talked about like man, I just love, like it forces you to slow down and you're like man that it really is it really is like a spiritual practice, like we're gonna slow down, take a breath and just pause.
00:45:40 --> 00:46:14 <v Jack Hishmeh>Yeah, I think for my personality that's like unconsciously what I needed in coffee, like because I am a go go go and I will stack my schedule like sky high, but, um, I, every morning I have to slow down and I, and just like you're saying, like convenience is like become the name of the game in most industries nowadays, like Amazon and Starbucks and McDonald's, and it's faster and faster and um, and I do it man, I get so annoyed when, when Amazon is like a day behind, I'm like what's your problem?
00:46:14 --> 00:46:16 <v Jack Hishmeh>Yeah, but how about, like, we take it slower?
00:46:16 --> 00:46:16 <v Jon Griffith>you know what?
00:46:16 --> 00:46:40 <v Jack Hishmeh>I'm saying Like because, most well thought through things that are worth our consumption and worth our time and our efforts are done slowly and thoughtfully, and think through the things that you enjoy in your day through that lens and I think you'll be surprised how many things are handcrafted that actually hold value to you.
00:46:40 --> 00:47:07 <v Jack Hishmeh>And so, yeah, I'm glad you brought that up because that's something I'm exercising in my life right now, like we're as a, as a little family of of two, like we're trying to create spaces and like, almost a little time, oasis is that we can just that we can just pause and like catch up on our on ourselves and also allow there to be some some pause in our lives.
00:47:07 --> 00:47:10 <v Jon Griffith>So yeah, it's so good, I mean even that's just like.
00:47:10 --> 00:47:11 <v Jon Griffith>That's what everyone.
00:47:11 --> 00:47:13 <v Jon Griffith>That's like what your house is.
00:47:13 --> 00:47:18 <v Jon Griffith>It's like you you get to decide, like what the culture of your house is.
00:47:18 --> 00:47:19 <v Jon Griffith>You get to decide.
00:47:19 --> 00:47:23 <v Jon Griffith>Like you don't get to decide much in this life, but you get to decide.
00:47:23 --> 00:47:23 <v Jon Griffith>You know.
00:47:23 --> 00:47:26 <v Jon Griffith>It's like Jordan Peterson talks about like like clean your room and make your bed it kind of like that.
00:47:26 --> 00:47:30 <v Jon Griffith>It's like you get to decide like what is the attitude in your house?
00:47:30 --> 00:47:31 <v Jon Griffith>What's the environment in your house?
00:47:31 --> 00:47:32 <v Jon Griffith>How do people treat each other?
00:47:32 --> 00:47:34 <v Jon Griffith>Like what kind of stuff do you put in your house?
00:47:34 --> 00:47:35 <v Jon Griffith>Like what's on the walls in your house?
00:47:35 --> 00:47:47 <v Jon Griffith>And it's like all of those things combined you're like carving out, like this is my world, this is what life, this is what a good life is, is kind of like, and you know you don't have to have a lot of money.
00:47:47 --> 00:47:50 <v Jon Griffith>It's not nice things necessarily or expensive things necessarily, but it's like.
00:47:50 --> 00:47:54 <v Jon Griffith>It's like what you said, like are you thoughtful, is it intentional?
00:47:54 --> 00:48:01 <v Jon Griffith>You know, like the way you spend time with your kids and your, your marriage, and you know hobbies and your job, all of it.
00:48:01 --> 00:48:03 <v Jon Griffith>It's like are you thoughtful or is it just like happening to you?
00:48:04 --> 00:48:11 <v Jack Hishmeh>Yeah, you know, yeah, exactly, and yeah, that's, that's, that's going to be the it's going to.
00:48:11 --> 00:48:15 <v Jack Hishmeh>You're going to feel like you're running against the grain when you choose that, but it's worth it.
00:48:15 --> 00:48:24 <v Jack Hishmeh>Right, and the thought and the like, building that into your family or even your, your, your day-to-day routine, is going to be worth it and you're going to see fruit on the other end of it.
00:48:24 --> 00:48:25 <v Jack Hishmeh>So yeah.
00:48:25 --> 00:48:30 <v Justin Armbruster>That's awesome end of it.
00:48:30 --> 00:48:31 <v Justin Armbruster>So yeah, that's awesome, it's great.
00:48:31 --> 00:48:32 <v Justin Armbruster>So come on, man, just some rapid fire, yeah, yeah.
00:48:32 --> 00:48:34 <v Justin Armbruster>Well, we love to close our time with some rapid fire questions.
00:48:34 --> 00:48:36 <v Justin Armbruster>We're asking all the guests the same exact questions.
00:48:36 --> 00:48:39 <v Justin Armbruster>Uh, to be honest, I don't have it with me, but I think we can just go off the cuff.
00:48:39 --> 00:48:45 <v Justin Armbruster>Yeah, so, first one, you're doing a home project lowes menards home depot.
00:48:45 --> 00:48:46 <v Justin Armbruster>What's your go-to?
00:48:47 --> 00:48:49 <v Jack Hishmeh>home depot has been my go-to.
00:48:49 --> 00:48:52 <v Jack Hishmeh>Let's freaking go, come on, I'm losing.
00:48:52 --> 00:48:53 <v Jon Griffith>Home Depot is winning.
00:48:53 --> 00:48:53 <v Jon Griffith>We need a tally board.
00:48:53 --> 00:48:55 <v Jon Griffith>We do need a tally board.
00:48:55 --> 00:48:56 <v Jon Griffith>Home Depot is winning by majority.
00:48:56 --> 00:48:58 <v Justin Armbruster>I'm a Menards guy through and through.
00:48:58 --> 00:48:59 <v Jon Griffith>I hate Menards you go into.
00:48:59 --> 00:49:11 <v Jon Griffith>Menards and you just think you can do anything you know you go to Menards and like a time portal it's been five hours because it takes forever to get five hours and you have a bag of cereal a new front porch door and a hammer.
00:49:12 --> 00:49:14 <v Justin Armbruster>You know you can get anything and it's dark out and you're depressed.
00:49:14 --> 00:49:15 <v Jon Griffith>You're like why is it dark out?
00:49:15 --> 00:49:24 <v Jon Griffith>It was 10 am when I walked in here okay, burnett's mound, or uh shunga trails oh, I would probably say shunga trails.
00:49:24 --> 00:49:25 <v Jack Hishmeh>I'm a bike rider.
00:49:25 --> 00:49:33 <v Jack Hishmeh>Um, it's like my fourth hobby, it's like like layered number four probably on my list of hobbies.
00:49:33 --> 00:49:36 <v Jack Hishmeh>But when I go I usually hit the trails.
00:49:36 --> 00:49:37 <v Jack Hishmeh>So, yeah, let's go.
00:49:37 --> 00:49:39 <v Jack Hishmeh>They also have a lot of good stops along the way.
00:49:39 --> 00:49:45 <v Jack Hishmeh>You can kind of, yeah, stop at the playground with your kiddos.
00:49:45 --> 00:49:50 <v Jack Hishmeh>They have a BMX track where my old stomping grounds and got a bunch of scraped up knees.
00:49:50 --> 00:49:54 <v Jon Griffith>All right, really, oh yeah, I just discovered it, like last week I was like I didn't know.
00:49:54 --> 00:49:54 <v Jack Hishmeh>This was here.
00:49:54 --> 00:50:04 <v Jack Hishmeh>I was the kid that had the Pokemon card on the back of the spindles and riding down through the BMX track with like a simulated motorbike.
00:50:04 --> 00:50:05 <v Jon Griffith>Heck yeah.
00:50:05 --> 00:50:06 <v Jon Griffith>No, that's what I did as a kid.
00:50:06 --> 00:50:13 <v Jon Griffith>We used to like go to BMX, dirt tracks and stuff, but I didn.
00:50:13 --> 00:50:14 <v Jon Griffith>No, that's what I did as a kid.
00:50:14 --> 00:50:16 <v Jon Griffith>We used to like go to bmx, dirt tracks and stuff, but it was always there's one here.
00:50:16 --> 00:50:18 <v Justin Armbruster>It's always the pokemon energy cards that you threw away.
00:50:18 --> 00:50:20 <v Justin Armbruster>All right, how many potholes did you hit on your way over here?
00:50:21 --> 00:50:21 <v Jack Hishmeh>today.
00:50:21 --> 00:50:22 <v Jack Hishmeh>Oh man, innumerable.
00:50:22 --> 00:50:23 <v Jack Hishmeh>Oh man it's.
00:50:23 --> 00:50:24 <v Jack Hishmeh>It was not good.
00:50:24 --> 00:50:31 <v Jack Hishmeh>I I'm gonna probably guess like 13, 13, 20, all right wow it could have been real bad because I came.
00:50:31 --> 00:50:37 <v Jack Hishmeh>I came from here, from like southwest side, and yeah, you go through, want to make her and you're slamming.
00:50:37 --> 00:50:39 <v Jack Hishmeh>I know like that's a dozen instantly.
00:50:39 --> 00:50:40 <v Jack Hishmeh>You know my favorite.
00:50:40 --> 00:50:41 <v Jon Griffith>My favorite is the uh.
00:50:41 --> 00:50:47 <v Jon Griffith>There's uh, I think it's topeka boulevard and 17th, the intersection.
00:50:47 --> 00:50:52 <v Jon Griffith>There's some of the worst potholes and there's a, there's like a car repair place right on the corner.
00:50:52 --> 00:50:58 <v Jon Griffith>And they have a big sign like hit a pothole, we do alignments and you're like, literally your car is parked in a pothole at the stoplight.
00:50:58 --> 00:51:03 <v Jon Griffith>Man, that's really good marketing yeah right out there they're probably the ones putting the potholes.
00:51:09 --> 00:51:12 <v Justin Armbruster>Like every time they fix it, they're probably going out with jackhammer like wow, yeah, right out by the uh stormont vale event center.
00:51:12 --> 00:51:12 <v Justin Armbruster>That's right, it's tough.
00:51:12 --> 00:51:13 <v Justin Armbruster>Yeah, that's fine.
00:51:13 --> 00:51:13 <v Justin Armbruster>Yeah, all right.
00:51:13 --> 00:51:13 <v Justin Armbruster>Follow up.
00:51:13 --> 00:51:14 <v Justin Armbruster>Can you get anywhere in topeka without hitting construction?
00:51:17 --> 00:51:31 <v Jack Hishmeh>yes, but it has to be strategic yeah yeah, like you cannot, like just whiff it and say I'm gonna go there, like right, yeah, yeah, exactly if, if you're not thinking or it's your first time, then probably no.
00:51:32 --> 00:51:36 <v Jon Griffith>Printing out that class directions highlighting.
00:51:36 --> 00:51:36 <v Justin Armbruster>Are you a golfer?
00:51:36 --> 00:51:39 <v Justin Armbruster>I'm not, so you don't have a favorite golf course.
00:51:39 --> 00:51:39 <v Justin Armbruster>That's all right.
00:51:39 --> 00:51:43 <v Justin Armbruster>I don't Favorite coffee shop in Topeka.
00:51:44 --> 00:51:45 <v Jack Hishmeh>Yeah, circle is in my backyard.
00:51:45 --> 00:51:49 <v Jack Hishmeh>I'm like an alley away and I love their people.
00:51:49 --> 00:51:50 <v Jack Hishmeh>Circle is in my backyard.
00:51:50 --> 00:51:52 <v Jack Hishmeh>I'm like I'm like an alley away and I love their people.
00:51:52 --> 00:51:52 <v Justin Armbruster>They're just great.
00:51:52 --> 00:51:54 <v Justin Armbruster>Yeah love that, so okay go to date night.
00:51:54 --> 00:51:55 <v Justin Armbruster>What are you doing?
00:51:55 --> 00:51:56 <v Justin Armbruster>Where are you stopping?
00:51:56 --> 00:51:57 <v Justin Armbruster>Man?
00:51:57 --> 00:51:58 <v Justin Armbruster>That's a good question.
00:51:59 --> 00:52:08 <v Jack Hishmeh>So we like, uh, hayley and I kind of like just grabbing like something to go, maybe jong's tie or like dude, literally everybody says I.
00:52:08 --> 00:52:11 <v Jack Hishmeh>Dude, literally everybody says it is kind of a diamond in the rough man.
00:52:11 --> 00:52:13 <v Jack Hishmeh>It is awesome, I mean.
00:52:13 --> 00:52:18 <v Jack Hishmeh>And then we usually get thai or something, um, like international food.
00:52:18 --> 00:52:43 <v Jack Hishmeh>We're all into indian food right now, so we'll go grab it and then like, eat it like on the capital lawn or something like that, and just kind of um, but yeah, that that's kind of my go-to date night like probably monsoon indian or jong's thai going out to the capital and then just maybe walking around and talking and like then maybe hitting g's on the way home is my oh, like that's my date love it, I got two more for you.
00:52:43 --> 00:52:46 <v Justin Armbruster>is there anything that topeka is missing?
00:52:46 --> 00:52:49 <v Justin Armbruster>That when you think of Topeka you're like man?
00:52:49 --> 00:52:52 <v Justin Armbruster>I wish we had this man.
00:52:52 --> 00:52:55 <v Justin Armbruster>It can be something that's straight up from Kansas City.
00:52:55 --> 00:52:56 <v Jack Hishmeh>I could have sworn that.
00:52:56 --> 00:53:00 <v Jack Hishmeh>I thought the same question through like a couple weeks ago and I was like man, if we only had it.
00:53:00 --> 00:53:02 <v Jack Hishmeh>I can't think of it now, but I did have.
00:53:02 --> 00:53:13 <v Jack Hishmeh>I don't think we have a Vietnamese food place here and I had some excellent Vietnamese food out of out of out of kansas city recently and I was like man, I just want to go back to kansas city now wait.
00:53:13 --> 00:53:13 <v Jon Griffith>What's that?
00:53:13 --> 00:53:16 <v Jon Griffith>No, I think we do, we do okay what's the?
00:53:16 --> 00:53:16 <v Jon Griffith>What's it called?
00:53:16 --> 00:53:18 <v Jon Griffith>Uh, he's got no idea.
00:53:18 --> 00:53:22 <v Jon Griffith>No, no, no, it's on 29th and oakley, right across from dillons.
00:53:22 --> 00:53:24 <v Jon Griffith>What's it called?
00:53:24 --> 00:53:25 <v Jon Griffith>I'm pretty sure it's that's.
00:53:25 --> 00:53:28 <v Jon Griffith>That's going to be my stop, because it's like a pho place right?
00:53:28 --> 00:53:29 <v Jon Griffith>Is that Vietnamese pho?
00:53:31 --> 00:53:32 <v Jack Hishmeh>Yeah, I think you're right.
00:53:32 --> 00:53:35 <v Jack Hishmeh>Yeah, because my wife loves it.
00:53:35 --> 00:53:37 <v Jon Griffith>I'm pretty sure it's a Vietnamese place.
00:53:37 --> 00:53:38 <v Jon Griffith>What's it called?
00:53:38 --> 00:53:39 <v Jon Griffith>I can't remember what it's called.
00:53:40 --> 00:54:03 <v Jack Hishmeh>Well, I also think another one is just like a couple good local outfitter stores that maybe are more, more for like outdoorsy or like like a sunflower good retail like that you can kind of walk and shop through and that is like kind of our lost art of shopping because of all the big like because amazon amazon yeah, but hey, um yeah, that that's those are the two things.
00:54:04 --> 00:54:10 <v Jon Griffith>Um, yeah, hey, I might be stopping at being amazing it would be nice if there are more things downtown like that, just like a reason to walk around.
00:54:10 --> 00:54:11 <v Justin Armbruster>Well, did you see?
00:54:11 --> 00:54:16 <v Justin Armbruster>They just are allowing common consumption in designated areas.
00:54:16 --> 00:54:17 <v Justin Armbruster>Downtown, let's go.
00:54:17 --> 00:54:32 <v Justin Armbruster>So some of the Pennant Iron Rail, the new taco place they have specialized cups that as long as you're drinking out of those cups, you can take it anywhere and it's allowed in any of the participating downtown restaurants.
00:54:32 --> 00:54:35 <v Jon Griffith>Yeah, I didn't know you drink I haven't done it.
00:54:35 --> 00:54:41 <v Jon Griffith>I just saw on social media but I thought you were jesus man I do think that's a great way.
00:54:41 --> 00:54:43 <v Justin Armbruster>You're distracting me from my point.
00:54:43 --> 00:54:46 <v Justin Armbruster>I think it's a great way to try and get people to walk around downtown.
00:54:46 --> 00:54:46 <v Justin Armbruster>Is you know?
00:54:46 --> 00:54:48 <v Justin Armbruster>If you can take your drink to go, you can walk a little bit.
00:54:48 --> 00:54:52 <v Justin Armbruster>Go to Evergy Plaza and versus just kind of in and out.
00:54:52 --> 00:54:53 <v Jon Griffith>Yeah Cause that's all I've ever done.
00:54:53 --> 00:54:56 <v Justin Armbruster>I kind of go into the restaurant, go back to my car and I'm out.
00:54:56 --> 00:54:58 <v Jon Griffith>Well, that's kind of all there is to do yeah.
00:55:08 --> 00:55:11 <v Jack Hishmeh>Well, yeah, I mean it's becoming, it's almost there.
00:55:11 --> 00:55:19 <v Jack Hishmeh>I think it's just a few right steps in the right direction and the right people making um their businesses, move them downtown, so yeah.
00:55:19 --> 00:55:19 <v Justin Armbruster>Love it.
00:55:19 --> 00:55:23 <v Justin Armbruster>Final question for you when can our viewers and listeners find you at?
00:55:23 --> 00:55:24 <v Justin Armbruster>Are you on social media?
00:55:24 --> 00:55:25 <v Justin Armbruster>You got a website.
00:55:25 --> 00:55:26 <v Justin Armbruster>Yeah, we got Instagram and Facebook.
00:55:26 --> 00:55:27 <v Jack Hishmeh>Do I like coffee?
00:55:27 --> 00:55:30 <v Jack Hishmeh>And that's just our username for both of those.
00:55:30 --> 00:55:34 <v Jack Hishmeh>And then we have a website too JeweletteCoffeecom, and yeah.
00:55:35 --> 00:55:36 <v Jon Griffith>Are you selling those hats on your website?
00:55:36 --> 00:55:36 <v Jon Griffith>We?
00:55:37 --> 00:55:37 <v Jack Hishmeh>are.
00:55:37 --> 00:55:38 <v Jon Griffith>Yeah, are you really?
00:55:38 --> 00:55:38 <v Jack Hishmeh>They are available.
00:55:38 --> 00:55:43 <v Jack Hishmeh>Yeah, those are sick, hand-stitched out of a company out of Chicago.
00:55:43 --> 00:55:47 <v Jack Hishmeh>So, yeah, yeah, we have our coffees online.
00:55:47 --> 00:55:50 <v Jack Hishmeh>There's a little discount you'll get just by going on to our website.
00:55:50 --> 00:55:53 <v Jack Hishmeh>But, yeah, we'd love to meet you in your coffee journey.
00:55:53 --> 00:55:55 <v Jack Hishmeh>You might be where you're at.
00:55:55 --> 00:55:59 <v Jon Griffith>Wherever you're at, yeah, You're all welcome, all right, thanks for joining us today.
00:55:59 --> 00:56:00 <v Jon Griffith>Appreciate it.
00:56:00 --> 00:56:00 <v Jon Griffith>Yeah, thank you guys.
00:56:00 --> 00:56:01 <v Jon Griffith>This was awesome.
00:56:01 --> 00:56:03 <v Jon Griffith>Yeah, this was a joy Perfect.
00:56:03 --> 00:56:04 <v Justin Armbruster>This was a joy.
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