What kind of passion goes into a really god cup of coffee? Rodney Hensley, owner of Sozo Coffee in Ionia, Michigan. Rodney shares his journey from being a traveling musician to starting a coffee roasting company 18 years ago with his wife.

In this episode, we cover:

1. The importance of building direct relationships with coffee farmers.
2. Ensuring fair compensation, and the commitment to quality in every cup.
3. Insights into the best methods for brewing coffee at home to achieve an exceptional coffee experience.

Links:

Sozo Coffee: https://www.sozocoffee.com/

Sozo Coffee FB: https://www.facebook.com/sozocoffeeroasting/

Sozo Coffee IG: https://www.instagram.com/sozocoffee/

Subscribe to our Email Newsletter: https://totalmichigan.com/join/

Find us on Facebook: https://facebook.com/totalmichigan

Watch on YouTube: https://youtube.com/@totalmichigan

Show Notes:

00:00 Supporting Farmers and Communities

03:06 The Journey to Starting Sozo Coffee

04:52 From Hobby to Business

07:06 Life Before Sozo Coffee

15:52 The Importance of Direct Trade

23:24 Brewing the Perfect Cup at Home

27:38 Where to Find Sozo Coffee

28:29 Conclusion and Farewell

Financially they were more stable to where

2

they could have that family.

3

They could take care of that family,

the kids could go to school, they

4

could put shoes on their kids feet.

5

And so what we would sometimes say is

you're not only supporting me when you

6

buy my coffee anyways, you're supporting

a community and farmers abroad.

7

I mean it's that one degree of separation.

8

Cliff Duvernois: Hello everyone.

9

And welcome back to Total Michigan,

where we interview ordinary Michiganders

10

doing some pretty extraordinary things.

11

I am your host, Cliff DuVernois

Today's story would be about obsession.

12

I love coffee, and anybody who

knows me knows that I am always on

13

the search for really good coffee.

14

And what I wanted to do is I wanted to

find somebody in Michigan who really

15

embodies, thrives, loves, is obsessed with

providing The best coffee experience that

16

they can for their customers, something

that even keeps them awake at night.

17

So when I read the tagline for this

particular business, saving good people

18

from bad coffee, I thought, you know what?

19

I have to hear this story because

it really is a great womb to tomb

20

story about the entire coffee chain.

21

If you're worried about farmers,

sustainability, whatever it

22

might be, this is going to be an

episode you will definitely want

23

to listen to, to walk us through.

24

The whole coffee process today

is Rodney Hensley, owner of

25

Sozo Coffee in Ionia, Michigan.

26

Rodney, how are you?

27

Rodney Hensley: Doing good, very

much and thank you for having us.

28

Cliff Duvernois: And if you would, just

tell us real quick, what is Sozo Coffee?

29

Rodney Hensley: Sozo Coffee is a

roasting company with a bakery, cafe.

30

we, our bakery actually makes

everything from scratch, uh,

31

using natural ingredients.

32

Uh, we do, uh, from

gluten free uh, glutinous.

33

as well.

34

My wife does all the gluten free items.

35

And then we have a baker that comes in

late at night and he does the baking with

36

all from cinnamon rolls to the muffins

and cookies and, uh, the danishes.

37

Uh, and then also from the

roasting aspect, uh, myself

38

and Connor, we're the roasters.

39

So we're at another building,

we're roasting and shipping out

40

products and then providing coffee

for the coffee shop as well.

41

Cliff Duvernois: So it's not just that

you have coffee here available in your

42

shop, but you also sell it through your

website, you're shipping it all over.

43

Rodney Hensley: Correct, yeah.

44

Cliff Duvernois: and you're

also roasting your own beans.

45

Rodney Hensley: Correct, yeah.

46

Yeah.

47

And everything with the bakery

is from scratch, so nothing

48

that they do is with a box.

49

Cliff Duvernois: Right.

50

Rodney Hensley: To me, it's just so cool.

51

And so again, sozo, make whole, make new.

52

You're taking some product that actually

doesn't really have characteristics

53

or flavor and you're, in this case,

where we're roasting it, we're adding

54

the characteristics and flavor.

55

And same with, uh, the bakery

aspect, they're taking, um, flour

56

and adding other ingredients to

make something That's delicious.

57

Well, Sozo actually means, it's

great to make whole, make new.

58

my wife and I, started, this company about

18 years ago or just over 18 years ago.

59

I was a former traveling musician, uh,

and it was just one of those situations

60

where, we would go into coffee shops and

talk about the music that we had done.

61

uh, there was also this aspect

of, in the back of our minds, what

62

would it be like to, have our own

coffee shop, or bed and breakfast.

63

Those were things that

we loved back, back then.

64

the, it was just a, Whimsical idea, I

just come up one day and I just said to

65

my wife, I think I want to roast coffee.

66

And so it ended up to where she just goes

away with one of her friends, comes back,

67

and she throws one pound of Sumatra green

coffee on the table and says, Alright,

68

put your money where your mouth is.

69

At that time, I didn't

know how to roast coffee.

70

I just thought it sounded cool.

71

And I didn't think my wife

would actually take me up on it.

72

So a buddy of mine came over

and we were on this double date,

73

of which he's as ADD as I am.

74

And so as he walks in the door,

he sees that bag of, green Coffee?

75

And he says, do you have a popcorn popper?

76

And I said, yeah.

77

And I said, yes, I do.

78

And he says, let's roast.

79

And so here it is.

80

we're supposed to be on this date, and

it ends up where our wives are off to

81

the side, they're watching this whole

thing transpire, and we're totally

82

oblivious to what they're doing, what's

going on, and we're just roasting coffee,

83

and then of course, after you roast it,

you gotta cool it, and then, you know.

84

Well, once it's cool, you gotta drink it.

85

So then we had to have our cup of coffee,

and, by the end of the night, I was

86

hooked, you know, as

far as roasting coffee.

87

with this popcorn popper.

88

ended up to where, uh, for a while,

I was just roasting for myself, for

89

fun, and then it snowballed where my

friends wanted a bag, and then, uh, we

90

purchased a five pound roaster, for,

Again, how are we going to keep up with

91

this demand because the popcorn popper

sure wasn't going to do it Ended up

92

to where My friends wanted a bag their

friends wanted a bag and it snowballed

93

into this Business to where again the

decision was are we gonna go do this?

94

so I'm on this date with my wife and

she's sitting across from me and She

95

just says I can't take this anymore.

96

And I'm just sitting

there and I'm thinking,

97

no, no, no, no, no.

98

So the, I mean, we actually,

we were, on our date and, and,

99

uh, our son, was, if I remember

correctly, he was in his car seat.

100

and so we're having our cup of

coffee and ended up to where I'm.

101

At long pause, you know, So it's very,

it seemed like forever, and I just looked

102

at her and I said, What do you mean?

103

And she says, I can't

enjoy coffee anymore.

104

And at that moment, my background

was business, so at that

105

point I knew I had something.

106

So all this time I've been

roasting, and my friends were

107

wanting coffee, and now my partner.

108

My wife, said that she could taste

a difference, and she was not

109

enjoying somebody else's coffee.

110

So

111

Yeah, So it just ended up to where,

we went forward and it just ended

112

up to where we started this company.

113

Like I said, September

was 18 years for us.

114

And then as far as this location

of, 576 North Stage Street in Ionia,

115

this one celebrated 17 years in May.

116

we've been very, very fortunate that.

117

The community has been very receptive.

118

Our customers have been, very loyal.

119

and for us, this ride has

been still growing to where

120

we, we've never plateaued.

121

So

122

Cliff Duvernois: So then let

me ask you a couple questions.

123

you said you've been at

this location for 18.

124

So if you would, just for

our audience, real quick.

125

Where are you from and

where did you grow up?

126

Rodney Hensley: That's a fun one.

127

So I grew up in Orlando.

128

I say, Orlando.

129

I was born in Indianapolis.

130

and actually, that was my

pickup line to my wife.

131

so

132

Cliff Duvernois: Whatever works.

133

Rodney Hensley: She walks past me

and I hear, uh, a buddy of mine

134

had said, she's from Indiana and I

was born in Indiana, Indianapolis.

135

And so she walks by me and.

136

I wooed her with, I hear

you're from Indiana.

137

so if she was here, she

would, uh, definitely be beet

138

red and agreeing with it.

139

Uh, that she knew instantly

that I was the one for her.

140

so anyways, I digress.

141

it ended up to where, I moved

to Orlando when I was, uh, six.

142

then moved to Huntsville, Alabama when

I was 12, and so those were, I would

143

say, Orlando and, Huntsville, Alabama

were probably the two that I remember

144

the most, and very, especially, I'm a

Florida Gator fan, growing up, there,

145

where, uh, Everybody was, at that time,

a Miami Hurricane fan, or a Florida

146

Seminole fan, and Florida was horrible.

147

So, I went, chose for the

underdog, so it's, those, years

148

have been pretty strong for me.

149

Cliff Duvernois: so you grew up in

Orlando, what brought you to Michigan?

150

Rodney Hensley: uh, like I was

saying earlier, uh, we were

151

traveling doing music, and some

friends of ours asked us to come, to

152

Michigan and be the music pastors.

153

Yeah, yeah, yeah.

154

I'm a guitarist and my wife's the

155

Cliff Duvernois: Oh, your

wife didn't stand a chance.

156

Rodney Hensley: no.

157

Cliff Duvernois: guitar,

this is getting better

158

Rodney Hensley: Oh, yeah.

159

and friends of ours were

pastors at a church.

160

They asked us to come in and be

the music pastors at their church.

161

And so we did that for

three and a half years.

162

When we started this, actually,

our daughter, youngest, was

163

actually not even one year old.

164

yeah, it was a crazy journey

of, and so everything looking

165

back is looking at my kids.

166

we moved here when my son Zane was born.

167

let's see, Zoe, I'm trying to remember.

168

There was something important that

happened around the time she was born.

169

I think it was with the church.

170

And then, uh, Zaley, like I said, we

opened up So so and one year later,

171

she, she's, celebrating her one year.

172

Cliff Duvernois: So when did you

start getting addicted to coffee?

173

Rodney Hensley: Well, it was

back when I was in college.

174

so yeah, yeah, yeah.

175

so I went to college in Nashville,

Tennessee at Belmont University.

176

I had roommates that were

traveling, either musicians or

177

they were involved into merch.

178

And so, we would, come back from

being on the road, and it ended

179

up to where I was big into coffee.

180

My one roommate was big into beers, and

my other roommate was big into wine.

181

we kind of joke around that we were poor

as church mice, to where we would save

182

our money for that weekend where we'd go

to find good coffee, around Nashville.

183

And there was very few.

184

And then it was a matter of same thing,

finding a good pub or a good wine

185

bar, and then having, the person talk

about the characteristics and stuff.

186

um,

187

Oh, that would have been 90.

188

Cliff Duvernois: Okay.

189

Rodney Hensley: 90.

190

91, 92, right around there.

191

it was just a fun time, have strong

memories of eating ramen noodle, barely

192

surviving, I'm trying to think of what

cereal it was, Trix, or something like

193

that, that was, I was getting all of

my nutrients from, and then, of course,

194

drinking as much good coffee as I could

195

Cliff Duvernois: So I want to ask

this question because my coffee

196

experience is a little bit similar.

197

I started drinking coffee in college,

but when I started drinking it like a

198

really college student, I was flat broke.

199

Okay, so it was like all about

buying like the cheapest coffee,

200

the most amount of coffee.

201

I'm not going to say the brand, but

it was came in a big blue can, right?

202

And I would drink it like by the

pot, but it wasn't until I would

203

have to say maybe, maybe late 90s.

204

I finally had a good coffee.

205

Cup of coffee and that was game changing.

206

When did you have that

first good cup of coffee?

207

Rodney Hensley: I would say when I was

roasting, um, just because of, I joke

208

around that it was like a ratatouille

type moment where like, it was just

209

all of a sudden, You know, stars.

210

Yeah, yeah, yeah.

211

this spark started flying and

stuff and, uh, detecting, uh,

212

nuttiness characteristics, like

chocolate and fruity and, and.

213

Cliff Duvernois: in the nineties.

214

Rodney Hensley: No, actually this

would have been, eight or 19, 20 years

215

ago, then I first started roasting.

216

I had good coffee prior to, uh, but as

far as, having, a lot of characteristics.

217

So sometimes I define, So like our

Huey Huey Tanango from Guatemala

218

is, I would say it's a really

good like baker's chocolate.

219

that's like my morning cup of coffee.

220

And it's very strong,

has a lot of body to it.

221

And then, in the afternoon, the

Funky Monkey, uh, which is, a

222

natural coffee from Guatemala.

223

That one has all these fruity flavors.

224

berry, notes and characteristics.

225

And so that's something like

I'd have in the afternoon.

226

those moments, like I said, when, uh,

when I detected all these different

227

characteristics and those layers.

228

So each time I'm having a sip of

coffee, I'm actually detecting maybe

229

different notes and characteristics.

230

And that's what I find so fascinating

and fun, about coffee is it's changing

231

as you're having that cup of coffee.

232

Cliff Duvernois: Which is, you

know, just absolutely beautiful.

233

And you had mentioned before about how

you went to your wife and you said, I

234

think I want to start a coffee shop.

235

You'd also mentioned before that

you had, uh, I believe you said

236

you had a degree in business.

237

Rodney Hensley: business.

238

Yeah, my degree was

239

Cliff Duvernois: Yeah, so marketing.

240

what in the world did you, made

you think that you could make

241

like an actual coffee shop work?

242

Because my experience with coffee shops

is, it's a lot of work, margins are very

243

low, it's You know, so what made you

think that you were going to be different,

244

buck the trend, survive and thrive?

245

I mean, you said you've been

doing this for 18 years.

246

Rodney Hensley: yeah.

247

So it was, one of those that

we just felt like this is

248

something we were supposed to do.

249

So we were all in.

250

Yeah.

251

So, And when I do consulting

with people, I'm like, is this

252

something that you want to do?

253

Or is this something that

you feel like you want to do?

254

Cliff Duvernois: And that's

a huge difference, by the

255

Rodney Hensley: Correct.

256

Yeah.

257

Um, I mean, there's some people that,

like tea that want a coffee shop or

258

some people that like the ambiance of

the coffee shop that aren't really into

259

coffee and that they like the ambiance.

260

this is not really.

261

For me, I would say that's probably not

a good idea, because of the fact that

262

you really should be in love with the

product, um, and what you're doing.

263

The people, I think it really,

they just come along for the ride.

264

you're involved in the community,

you're doing something within the

265

community, and so therefore they

just, something resonates with

266

them, and they become your fans.

267

And then, uh, it's like, they're loyal.

268

And we had, Two older gentlemen,

that would, especially in the

269

beginning, um, I don't know if

you remember the older men and the

270

Muppets, they were up in the balcony.

271

And John and Mike were those two guys and

they would sit over at the bar and they

272

would just heckle and make fun of me.

273

And, uh, then as, as people would

come in, they would schmooze with

274

the, the clientele and, um, and

again, make jokes at my expense,

275

so it was, it was a great time.

276

now, uh, it's, I'm more behind the

scenes and in doing other things,

277

but I still have those memories.

278

Cliff Duvernois: For our

audience, we're gonna take a quick

279

break and thank our sponsors.

280

If you're just joining us, you're

listening to Total Michigan.

281

I'm your host Cliff, and today we

are talking with Rodney Hensley of

282

Soso Coffee, located in IU Michigan.

283

And we will see you after the break.

284

Are you enjoying this episode?

285

Well, I can tell you

there's a lot more to come.

286

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287

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today.

294

Hello, everyone, and welcome back to

Total Michigan, where we interview

295

ordinary Michiganders doing some

pretty extraordinary things.

296

I'm your host Cliff Duvenois.

297

Today, we are learning all things coffee

with the esteemed Rodney Hensley of

298

Sozo Coffee, located in Ionia, Michigan.

299

And Rodney, before the break, we were

talking about different elements of Uh,

300

your, your coffee and you roast your

own coffee and all these other things.

301

So what I would like to do is I'd

like to take just a few minutes

302

and unpack that whole picture,

because first off, it really starts

303

with the coffee farmer, right?

304

Located in, I believe you get your

coffee from South America and Ethiopia.

305

So talk to us about, first off, why is

it important for you to actually have

306

that relationship with the farmer?

307

Cause you go down there

and spend time with them.

308

So, you know, that's.

309

So anyways, talk to us about that.

310

Rodney Hensley: So one year into sozo

coffee, it ended up to where a gentleman

311

comes in and says, Have you ever seen

the documentary called black gold?

312

And it's a PBS special.

313

that was following around an

Ethiopian representative that was

314

going to these coffee conferences.

315

So in the end, there was this moment

where he basically looks at the, goes

316

back to his farmers and he says, guess

how much a cup of your coffee would be?

317

Just, a cup.

318

And so they're like, a nickel.

319

Ten cents.

320

And they're putting it

in our dollar amount.

321

But in the end, he's, you know, That is 2.

322

And all of a sudden these

farmers are looking at each

323

other who's making the money.

324

And so that

325

Cliff Duvernois: them, 2 is a lot of

326

Rodney Hensley: Oh yeah.

327

So they're making change and

somebody is making dollars.

328

And so the question is,

is who's making the money.

329

So that even that image is stuck in

my brain of seeing those farmers,

330

freaking out at somebody making dollars.

331

So from that point, it was just

for me, it was matter of trying

332

to find those connections.

333

and it's taken years to find

ways to get to the farmer

334

because previously I was poached.

335

purchasing from a third party

supply house here in the U.

336

S.

337

And so, they would, some of

them would say that they had

338

relationships with the farmers.

339

but in the end, I, that

wasn't good enough for me.

340

I wanted to actually shake

the hand of the farmer.

341

I wanted to eat with them.

342

I wanted to be at their place.

343

I wanted to see their family.

344

I wanted to see their kids grow up.

345

And so, it was very important

for me to have that relationship.

346

For more information visit www.

347

FEMA.

348

gov Every year, I'm going, uh,

whether it's Guatemala, Columbia,

349

or Ethiopia, and spend that time.

350

And then I also have the

farmers on WhatsApp, so I'm

351

communicating, throughout, yeah.

352

So, I mean, if you think about

it, it's such a small world.

353

it, it, it, In a way, kind of like a

paradigm, but it's like it's a big world.

354

Yes, but it's a small world in the sense

of technology and how we can't be able

355

to communicate and keep in contact.

356

Facebook is another great way

where those farmers connect with

357

Cliff Duvernois: Right.

358

So then let me ask you this question

because I could hear somebody listening

359

to this program right now and say, we

have to buy the product at a smaller

360

price because I've got a coffee shop.

361

I've got payroll.

362

I've got employees.

363

I got to pay for health care.

364

I got to actually process the bean.

365

I've got to ground the bean.

366

I actually have to pay an employee

to learn how to make it in services.

367

I have to do marketing.

368

I've got payroll.

369

I've got workman's comp.

370

So what it is now is you

have all of these costs.

371

That are being tacked on top of it.

372

how does that necessarily square with what

you were just sharing there about, you

373

know, the farmers being surprised that

it was five bucks for a cup of coffee?

374

Rodney Hensley: Well, what you talked

about was really more so from the

375

owner's standpoint of the coffee shop.

376

So now you have these

middle people involved.

377

So you have the farmer.

378

The farmer's got to find

a way to get the coffee?

379

to the ports and package it.

380

So then there's, the mill.

381

And so they're packaging it.

382

They're going to take some of that money.

383

Then from the mill to maybe the shipping.

384

And then the shipping company's

going to take some money.

385

Then from the shipping, it's

going to come into the U.

386

S., and then it's going to go to its

destination, which could be potentially

387

a third party company, that, or

supply house that's supplying for,

388

a coffee roasting company as well.

389

So now you have all of these people

involved taking a piece of the pie.

390

And then if they are also

where, Organic or fair trade.

391

Now that, that's governmental.

392

Cliff Duvernois: Yes.

393

Rodney Hensley: piece of the pie as well.

394

So now

395

Cliff Duvernois: The government

take a piece of the pie?

396

I'm shocked.

397

Rodney Hensley: of the

398

Cliff Duvernois: I'm shocked.

399

Shit.

400

Rodney Hensley: shot.

401

Ha ha ha.

402

Part of me wants to just do the mic

drop and this is Yeah, good night.

403

Cliff Duvernois: That's it.

404

That's all we got.

405

See you next week, folks.

406

Rodney Hensley: Everybody's

shocked as well.

407

But yeah, so you have all these people

taking that portion of that money.

408

And then like you said with the owner,

now all of those costs associated.

409

So that, and then there's also the

commodity market where coffee is traded.

410

And so they're making that

suggestion, of the price.

411

what it is per pound.

412

And then you have people, it's

just like stocks and bonds,

413

people, buying and selling.

414

And some of these people don't

even like coffee, but they're

415

buying coffee or trading coffee

because it could make them money.

416

the suggestion with the commodity market,

back then was definitely under a dollar.

417

And then all of a sudden now you got

at that time, coffee roasters probably

418

selling their coffee anywhere from

Like you said, the blue can, 5 a can.

419

Or two, maybe the specialty market

who's selling their coffee anywhere from

420

Cliff Duvernois: Right.

421

Rodney Hensley: back then.

422

Cliff Duvernois: So now let

me ask you this question here.

423

Because what you said before

about the middleman being

424

involved in all this other stuff.

425

Do you actually have a middleman

that you go through or do you

426

get direct from the farmer?

427

Rodney Hensley: So I work with a

buddy of mine that is my exporter

428

and my importer with Guatemala.

429

so that is, uh, what I work out

with him because I don't want to

430

get into the importing and exporting

431

Cliff Duvernois: right.

432

Yes, yes, yes, yes.

433

Rodney Hensley: he's, that's

his, more of his specialty.

434

Cliff Duvernois: And then, by doing

this, because you said something

435

interesting before when the microphones

went hot, because, you know, everybody

436

understands that whatever the price

is for that day, that's what you, that

437

what you would pay for the beans, right?

438

So like, let's say it's, you

know, a dollar for a hundred

439

pounds or whatever it might be.

440

I've just made that number up.

441

You were sharing before that you're

paying sometimes two, two and a half.

442

Rodney Hensley: I, I, I, I, I, I,

443

Cliff Duvernois: Yes, more.

444

What that market rate is.

445

Why did you decide to do that?

446

Rodney Hensley: Well again, I wanted to

be able to feel good, and knowing that?

447

I didn't take advantage of somebody.

448

and so by us taking out the middlemen,

also, I knew what the price what

449

the middlemen were charging me.

450

So at the same time, why not put

that back into those farmers hands?

451

now, over the years we've

seen them go from not having

452

a vehicle to having a vehicle.

453

Oh, yeah.

454

I mean, and then at the same

time, Wilmer, he went from a

455

smaller house to a bigger house.

456

and you're seeing the kids involved,

in Orlando, gosh, it seemed like

457

every year that, I would go there,

he'd had to have another kid.

458

So it was like, more of an aspect of

financially they were more stable to

459

where they could have that family.

460

They could take care of that family,

the kids could go to school, they

461

could put shoes on their kids feet.

462

So there was just these benefits that

really, was for us rewarding knowing

463

that we're working in conjunction.

464

And so what we would sometimes say is

you're not only supporting me when you

465

buy my coffee anyways, you're not only

supporting me local, you're supporting

466

a community and farmers abroad.

467

I mean it's that one degree of separation.

468

Cliff Duvernois: Yeah.

469

Beautiful with that.

470

And if you're just joining

us, this is Total Michigan.

471

I'm your host, Cliff Duvenoir, and

we're talking with Rodney Hensley of

472

Sozo Coffee located in Ionia, Michigan.

473

And Rodney, another question I would like

to ask you is, Because I know there's a

474

lot of people that listen to the show.

475

They might like coffee.

476

Maybe they've just got like a standard

drip coffee at home that they're doing.

477

And if they're thinking to

themselves right now, you know what?

478

I would really like to try

a really good cup of coffee.

479

I will dedicate an hour or something like

that just to have a good cup of coffee.

480

Maybe treat myself on the weekends.

481

I know there's so many different

ways to have coffee, right?

482

That, that you could do in your home.

483

You've got the pour over.

484

You've got the French press.

485

You've got, you've got all these other,

What would be something that you would

486

recommend if you was like, if you

want to get the full experience from

487

your coffee, I would recommend this.

488

Rodney Hensley: for me, uh,

Kalita, Pour Over, Aeropress are

489

the fun ones that I really enjoy.

490

And so, when I go to the farmers,

I'll take the Aeropress with me.

491

Cliff Duvernois: Now,

this is the little pot,

492

Rodney Hensley: it's

actually a plastic piece.

493

We've got it right?

494

over on, Right.

495

beside us.

496

Yeah.

497

and so, So most of the farmers

are used to like their normal home

498

brewers and then at the same time,

or they might do, percolator.

499

And so, now we're doing this AeroPress

right in front of them and the

500

facial and some, I do have some video

pictures of their facial expression,

501

which is really priceless Because it

never, they're in, they're baffled.

502

This is my coffee.

503

This is my coffee.

504

And you keep, assuring them,

No, this is your coffee.

505

Don't, uh,

506

No, no.

507

They've had it like I

said, one of two ways.

508

Percolator or a regular home brewer.

509

Cliff Duvernois: Right.

510

Rodney Hensley: AeroPress is gonna

bring out a lot more characteristics.

511

And, uh, Kalita, to me, is

a little bit more brighter.

512

So it's gonna bring out some of

those bright notes with that coffee.

513

AeroPress is gonna be a

little bit more balanced.

514

And so it's just fun to see

their facial expression.

515

so if somebody's into dark roast, See, I'm

more into medium roast and light roast,

516

so those, I would say brewing pieces

really bring out those characteristics.

517

so for darker, Maybe try Kalita, but

I think, again, Kalita is another pour

518

over method, You're going to use a

filter, uh, and you're going to use

519

a kettle with a gooseneck, uh, so

you're controlling the flow of water.

520

And so it's all timing.

521

You want, you're using X amount of

grounds and you're putting that in

522

your paper filter, you want it done

in so much time and at that Right.

523

weight as well.

524

And I, to go back to what you were

saying, I think it's a very interesting

525

time that we're living in, in the,

I would say the last maybe 10, 15

526

years, if you look back, More people

are interested in one quality cup

527

Cliff Duvernois: I believe that, yes.

528

Rodney Hensley: one good beer as

opposed to having A six pack of bad

529

stuff and so I think that we're that's

what's fascinating is we're starting

530

to see more people wanting that one.

531

I kind of joke around it about it

being that like god cup of they're

532

searching for that good good

good cup of whatever it may be.

533

so and that's why I know for

my wife and I we go searching.

534

For different wineries, what

wine's going to be out there?

535

That's really good.

536

Cliff Duvernois: Yeah.

537

Rodney Hensley: so coffee,

it's that same way.

538

Go visit and see what

other people are doing.

539

Cliff Duvernois: Right.

540

Rodney Hensley: And, yeah, it's

just, to me, it's just so much fun.

541

Cliff Duvernois: Now, and just, I want

to make sure that I bring this point home

542

here, because if you're sitting there

saying that, the AeroPress would be the,

543

one of the top that you would recommend.

544

When you go to your coffee shop

to get your coffee, you should

545

ask for your beans to be ground.

546

For that particular thing.

547

You don't want to get just off

the shelf from the grocery store.

548

Rodney Hensley: I would actually

tell people to buy a grinder, spend a

549

little bit more money and get, yeah.

550

burr grinder?

551

get a little bit better.

552

grinder, so they can actually do it

at the time of, pouring their coffee.

553

Yeah, it's,

554

Cliff Duvernois: Yes, because

it does taste fresher.

555

If you want that full

556

Rodney Hensley: full

557

Cliff Duvernois: invest in a burr grinder.

558

Get your beans.

559

Grind them at home and then put them

in there because then the Bergrinder

560

itself will have the different

settings like if you want French

561

press, you know go to this number if

you want AeroPress go to this number.

562

Yes Rodney if somebody's listening to this

and they want to come and check you out.

563

They want to sample this delicious Coffee

that you have and you know just hang

564

out and enjoy it or maybe even find you

online and get some coffee That way what

565

would be the best way for them to do that?

566

Rodney Hensley: like find you

online, get some coffee that way.

567

What would be the best

way for me to do that?

568

Yeah, you're more than welcome

to come Monday through Friday 6

569

to 6 and then Saturday 8 to 1.

570

if you come on Saturday, I would

say Friday and Saturdays, just

571

be, uh, prepared to wait a little

while because it's pretty packed.

572

Cliff Duvernois: Pretty packed

which is always a good sign Yes.

573

And you're on the socials too, right?

574

Rodney Hensley: so we're on

Facebook, Instagram as well.

575

Cliff Duvernois: Rodney, thank you so much

for taking time to chat with us today.

576

I really do appreciate it.

577

Rodney Hensley: thank

you so much for having us

578

Cliff Duvernois: And thank you

for this great cup of coffee.

579

Yes.

580

For our audience, you can

always go to TotalMichigan.

581

com and click on Rodney's interview.

582

and get the links that he had

mentioned above along with his address.

583

I'll see you next week when we

talk to another Michigander doing

584

some pretty extraordinary things.

585

We'll see you then.