Hey, what's up? It's Ben Greenfield. As you'll learn and I allude to in today's podcast

interview with Andrew Salisbury, who's a coffee expert. I grew up in a pretty coffee-obsessed

family. My mom and dad were a little bit more coffee-obsessed than the average couple.

They visited destination coffee shops and designed new coffee recipes and subscribed to coffee

magazines. And my dad had this vintage coffee roaster from Sandpoint, Idaho, and his own

coffee company. And me and my brothers would see these big trucks pull up in the driveway

and deliver coffee from Guatemala and Costa Rica and Tanzania. And then we'd wake to

the smell of my father roasting coffee on the hills of North Idaho. So I by the time I was

13 was throwing back espresso shots. And at the ripe old age of 21 while I was studying

at University of Idaho, I managed a coffee shop and eventually went on to, as you know,

be a complete nutrition nerd. And I've used coffee and facial serums and tinctures and

supplements and enemas. And I've tried just about every coffee on the face of the planet,

including organic coffees and mold-free coffees and smart drug infused coffees and superfood-infused

coffee powders with mushrooms and just about any variation of coffee that you could shake

a stick at. So it probably makes pretty good sense that for about the next week, I'm

going to be delivering to you a ton of killer coffee content because I'm on a coffee kick

lately. As a matter of fact, it's been about the past three years that I've really focused

on figuring out how I can take this daily staple that I and I know many of my podcast listeners

enjoy every day and figure out every known strategy and tactic that you could use to make

coffee healthier from sustainable farming practices to better harvesting techniques to better

production practices to better roasting protocols to better packaging strategies. And my goal

over the past several years has been to not take into consideration things like costs and

...