Name: Joe Rogan Experience #467 - Peter Giuliano
Uploaded: 2014-03-11T04:29:04.000Z
Description: Watch the stand-up comedy video 'Joe Rogan Experience #467 - Peter Giuliano' from PowerfulJRE on Comedy Buff. Published 2014-03-11. Transcript available.

Watch the stand-up comedy video 'Joe Rogan Experience #467 - Peter Giuliano' from PowerfulJRE on Comedy Buff. Published 2014-03-11. Transcript available.

Joe Rogan Experience #467 - Peter Giuliano

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Okay, ladies and gentlemen, Peter Giuliano.
Hey.
Am I saying it correctly?
Perfect.
Is here.
We're going to talk about some coffee.
We're going to get some knowledge.
You can play the music.
Joe Rogan Podcast.
Check it out.
The Joe Rogan Experience.
Train by day.
Joe Rogan Podcast by night.
All day.
I love when people are really, really, really into shit.
And you, sir, are really, really, really into coffee.
That's true.
And what's important about people like you is that people like me who really do
love coffee,
but I know nothing about it, and I'm not going to do all that research.
It's just not going to happen, man.
It's just too much work.
I need someone like you out there that's obsessed with coffee that can bring me
some coffee that smells like lemons.
I'm here for you.
What is this stuff that you brought?
You brought this Ethiopian blend that was warm when we got it.
Yeah, okay, so I brought you Ethiopian coffee because, okay, at some point, so
I'm a coffee guy, right?
I've been working in coffee for years, 25 years or more.
And when you're a coffee guy, everybody asks you their coffee questions.
And the number one question that people start asking you is, what's your
favorite coffee?
You know, everybody wants to know that.
So, now, most coffee people, when they're asked that question, lie a little bit.
The way I lied was I would say, that's like asking a parent who their favorite
child is.
You know what I mean?
You can't, you're not allowed.
That's ridiculous.
That's when you know you've got a coffee problem.
Right, right.
Yeah.
You're not allowed to do that, right.
You're not allowed to do that.
You're not allowed to play favorites, et cetera.
But, putting that lie aside, most coffee people are affectionate about coffee
from Ethiopia because that's where coffee's from.
It originates in Ethiopia.
It originates in Ethiopia.
Pour some of that beautiful shit out.
It smells so good, by the way.
What is the name of this particular blend that you made?
Well, it's from, it's called Yergeshef.
And, Yergeshef is the name of a town in southern Ethiopia.
And, it is, in coffee, to coffee people, Yergeshef is like, Mecca.
Yeah, that's the spot.
It smells unbelievable.
That's why, and that's why it's so famous.
The coffee smells sort of like flowers and then like lemons, like lemon oil or
something.
And, that's really unique.
If you taste coffee that smells and tastes like this, it's almost certain that
it comes
from Ethiopia because of the variety they grow there, because of the way that
they process
it, et cetera, it makes it really special.
So, this was roasted by a company in San Francisco called Wrecking Ball Coffee.
And, the coffee is called Ethiopia Classic Yergeshef.
Classic meaning-
How do you spell Yergeshef again?
Y-I-G, um, Y-I-G-R, wait, Y-I-R-G, sorry.
Y-I-R-G-A-C-H-E-F-F-E.
Isn't it a weird thing where you have to write it down to look at it to make
sure it's right?
Well, the other weird thing, too, is that that's one way to spell it.
There's like, if you're in Yergeshef and you look at signs, they're all spelled
a different
way, because it's actually an Amharic, it's a different language, and they just
translate
it to English in various ways, so you can spell it.
I've been involved in internet, okay, here's another coffee geek admission.
I've been involved in these internet conversations about how you should spell Yergeshef,
and also
how you should pronounce it.
In Ethiopian, they pronounce it differently in a way that I can't actually
pronounce it.
How do they say it?
Give it a shot.
Ur-ga-chef.
Ur-ga-chef.
Yeah, exactly.
That last thing is like a, it's like a breathing out.
But you just did it.
How come you didn't do that?
Look, if there was an Ethiopian guy next to me, yeah, exactly.
You feel like, you know, it's like saying, I've just been to Roma or something
like that.
Yeah, that is a weird thing.
I have my friend Amber Lyon, who's coming on the podcast soon, she was talking
about Bahrain.
Yeah, exactly.
And instead of Bahrain, which is how most, she was saying Bahrain.
Right.
But then she let it go, and she said Bahrain.
I'm like, wait a minute, it's got to be one or the other.
Well, it's like here in Southern California when a newscaster suddenly just
goes into the perfect
Spanish pronunciation or something.
Oh, yes, yes.
You know, Brito.
Yeah, exactly.
That's very important.
Yeah.
If you want to maintain the Latin audience, you got to roll your R's, bitch.
But anyway, I don't try for that with coffee names because it's a little too
wild.
Well, you're taking a chance on being like already like kind of labeled as a
crazy coffee
person.
Yeah.
But if you could pronounce all the words, then the pretentiousness level gets
very risky.
Well, you know, that's a thing with being a coffee person, you know, because
people are
afraid that you're going to be like kind of a douchebag about your coffee, you
know, because
because it's a weird conundrum.
Because on the one hand, people like that you take it seriously and because you're
trying
to, you're trying to make, you know, embrace something that's super delicious.
Right.
And you want it to be more delicious and better tasting and stuff like that.
And so that causes you to learn stuff about the geography of where coffee comes
from and
all this weird trivia, you know, and you start to learn about that stuff and it's
good.
But at the same time, it's very easy when you get really into something to
start to alienate
people, you know, and that goes for anything that goes for wine or food or, you
know, any
sort of hobby, you know, um, when people can't talk about anything else and
then they start
to get kind of snobby about stuff.
Yeah.
But, and so it's a struggle for coffee people all the time, you know, because
what I know
and I've learned in my many years of doing this thing i