PBS Pulling Espressos | Soft-Spoken Thoughts for Unwinding

In this episode of The Insomnia Project, hosts Marco Timpano and Amanda Barker ease into a relaxed and gently meandering conversation about two surprisingly soothing topics: public television and coffee culture. This calming podcast episode drifts through memories of watching PBS specials, including the joy of spotting beloved performers like Bernadette Peters, while also reflecting on the quirky world of pledge drives and familiar television personalities. As always, the conversation moves slowly and comfortably, creating the kind of relaxing conversation that works perfectly as background listening while you unwind, quiet racing thoughts, or settle in to fall asleep.
From there, the discussion naturally flows into Marco’s love of cafés and espresso, where he shares what he believes makes a coffee shop truly special. Marco explains the difference between a single pull and a double pull of espresso, introduces listeners to the portafilter, and talks about the importance of the rich layer of crema that tops a well-made espresso. Along the way, Marco and Amanda reflect on favourite coffee spots from around the world, including cafés in Toronto, Monaco, and beyond. The conversation remains soft and unhurried throughout, offering a peaceful listening experience designed to ease anxiety and create a calm space for listeners. Whether you’re drifting off at bedtime or simply enjoying a quiet moment, this episode provides a warm, comforting companion.

​PBS & Pulling Epsressos:
(Original airdate: June 21, 2023) 
 Welcome to the Insomnia Project. Sit back, relax and listen as we have a calm conversation about topics that you bring to the table today. Because, uh, people have reached out to us on, on Instagram after we asked for topic ideas. And so today's episode will be all about that. I want to thank you for listening. I'm your host, Marco Timpano.

Amanda:I'm right here. I'm Amanda Barker.

Marco: You're listening to the Insomnia Project. So if you tuned into a different podcast, get ready to be calm and drift away.

Amanda:Imagine you were tuning into something very different.

Marco: There is another podcast called the Insomnia Project, which is a sci fi podcast. Oh, no, I, I know. They decided to take or use the name that we've had for years.

Amanda:It's such a specific name. I know, I know, but, well, um, maybe sci fi. Maybe their sci fi puts people to sleep.

Marco: Maybe some of their sci fi listeners are listening to us.

Amanda:Maybe you can listen to us and imagine we're in another universe.

Marco: Speaking of universes, Amanda, we did a little Instagram story, I guess you could say.

Amanda:I don't know, I'm, um, so rarely on Instagram.

Marco: Well, you did a little chat. I did a little sort of hello and it received quite a bit of attention. People really liked seeing you.

Amanda:Thank you, everyone.

Marco: And we got more show ideas from that.

Amanda:That's so great. That's what it's about.

Marco: If you haven't followed us yet, you can follow us on Instagram Hensonia Project or on Twitter isttenandsleep.

Amanda:So what are some of these show ideas? I'm very intrigued.

Marco: So Lisa reached out to us and she's also.

Amanda:Hi, Lisa.

Marco: She's also a Patreon patron on Patreon and she has some ideas for the hi, Lisa here.

Amanda:And we'll say hi to Lisa when we do the Patreon episode. And probably a segue. Just a reminder, if you want to be a Patreon and receive ad free content, you can do it for a very low price. I actually don't know what that price is, but I think it's low.

Marco: Um, two, two dollars a month for the base and then depending on what you want. Like we do a segment where I ask you your book reviews.

Amanda:Hm.

Marco: And so I need to do one word there and you tell us the latest.

Amanda:I have some new ones, by the way. Yeah, I've been reading quite a bit lately anyways.

Marco: And it goes up from there.

Amanda:Cool. So that's just an option for anyone who ever wants it.

Marco: But patreon.com theinsomniaproject or go to our show notes where you'll find it.

Amanda:We don't plug. We're really not pluggy marketing people at all. So, uh, excuse us every now. And to be honest, it's just letting people know the service is there.

Marco: It's true.

Amanda:But this podcast is here you can listen to.

Marco: Speaking of plugs, did you remember PBS and how they would always have their fundraisers?

Amanda:Yeah, I loved them.

Marco: I love them too. I always found that to be very calm too. Was pbs.

Amanda:Yes. Very calm. Bernadette Peters telling you, you know, if you want to watch the whole thing, we work so hard to get this quality programming to you.

Marco: Bernadette Peters never told me.

Amanda:You know why? Because my parents in Florida watch a lot of pbs. They want a lot of. They watch a lot of Antiques Roadshow.

Marco: Love it.

Amanda:And then local Floridians, people who have homes or live in Florida at least part time or full time, do the PBS fund. And Bernadette Peters is one of them. I think she was.

Marco: She lives in Florida.

Amanda:She's got a house or something. Yeah.

Marco: Ah, she doesn't do it here in Toronto. Buffalo.

Amanda:Ours is Buffalo. And I grew up in the, uh, the flagship home of pbs, which is Boston.

Marco: Oh. And so what celeb did it there?

Amanda:Oh, gosh, um, I don't remember celebs. I just remember, you know, local PBS people.

Marco: I know here. There was always a woman with a Dorothy Hamill cut and she had kind of blonde hair.

Amanda:Okay.

Marco: I want to say her name was like Phoebe or Stevie or something like that.

Amanda:An E name.

Marco: Yeah.

Amanda:Evie.

Marco: Yeah. Uh, so, gosh, now I'm trying to

Amanda:remember the PBS fundraising drives of my youth. I think like older people, like old. So it would have been like people who were stars from like the 60s when we saw it in the 80s.

Marco: I see, I see. Okay, so sure.

Amanda:But I don't know who any of those people like the David Hasselhoff's of yesteryear kind of thing. Like quaffed older men.

Marco: I hate to break it to you, but David Hasselhoff is an old star. As we, um. When you say David Hasselhoff, that's what I mean.

Amanda:Because now he would be an older star. Right. He would be an old man or an older man on doing that kind of drive. So I mean of yesteryear. So the people who are on Bonanza.

Marco: Right. Michael Lind and Lorne Green.

Amanda:Michael Landon, I think did do pbs.

Marco: Well, he was on Bonanza. Lorne Green.

Amanda:Oh, was he?

Marco: Yeah, Lorne Green, the guy who played Hoss.

Amanda:Any of them. I don't know any of these names. I don't know these.

Marco: Old Kitty Carlisle or something like that.

Amanda:I don't know old Western Hollywoody. And then you'd yell, mom, um, that's somebody you like. I remember Loretta Lynn was on the Muppets. Whenever there was somebody on the Muppets like that, I would yell to my mom, guess who's on the Muppets?

Marco: I saw Loretta Lynn perform once live, and she was fantastic.

Amanda:I have a marital bone to pick with you.

Marco: This has nothing to do with what Lisa wants.

Amanda:Everything. This is so calming. Lisa said, please have a marital dispute on her. I think she did. Okay. Um, we will get to that in just a moment. But my. I just need to say this. I spent the last 13 years blissfully married to you, and I often hear. And we were together some time before that, and I often hear you say, oh, I saw this person. Uh, and I saw that person.

Marco: Sure.

Amanda:I saw them live. They were great.

Marco: Exactly.

Amanda:I noticed that we. You and I don't go to any of these shows together. You saw all these wonderful acts. And we have seen one or two things at best.

Marco: We saw Dolly.

Amanda:And what else did we see?

Marco: We saw.

Amanda:In 13 years.

Marco: We saw, um, Garth Brooks and his wife perform a Christmas show.

Amanda:Yeah, that wasn't Garth Brooks. That was Vince Gill.

Marco: Same thing.

Amanda:Not really.

Marco: And we saw.

Amanda:And also his wife, Amy.

Marco: Trish Yearwood.

Amanda:No, no.

Marco: Amy Grant.

Amanda:Amy Grant and Vince Gill.

Marco: That's right. They're married together.

Amanda:Don't do a key party with them. Amy Grant and Vince G. Trish Yearwood

Marco: is married to Garth Brooks, who we

Amanda:did not see live.

Marco: I saw them live when I thought it was with you. No, I did not see them.

Amanda:Yes. And they were. And Vince Gill and Amy M. Grant put on a beautiful, beautiful Christmas show at the Ryman in Nashville.

Marco: They're wonderful. If you get a chance to see

Amanda:what a beautiful show that M Was.

Marco: Uh, or Garth Brooks or Dolly Parton, or if you get a chance to watch a Loretta Lynn concert, I recommend it. Didn't.

Amanda:Isn't Loretta Lynn gone?

Marco: Yes, she is.

Amanda:You mean like a taped.

Marco: Yeah, a tape. Like a videotape. Or a.

Amanda:A, uh, videotape. If you can find a videotape in a yard sale and then find a VCR at Goodwill.

Marco: Or if you watch PBS in your city and they happen to show, um, past.

Amanda:You know who does a lot of PBS fundraising, drives Carol Burnett.

Marco: She's awesome.

Amanda:Yeah, she does a lot. And she did them in, in the. Yes, she was the Carol Bernerette of yesteryear as well. Yes, she did them a lot. Yeah, she's amazing.

Marco: She's so great. Okay, back to Lisa's question. Lisa, thank you for staying with us. As we.

Amanda:Well, we don't know that she did.

Marco: She may not have. Um, Lisa says what makes the best cafe or coffee shop, in your opinion.

Amanda:I feel like you have strong feelings about this.

Marco: I have very strong feelings about this. And I was actually speaking with friends recently. Yesterday. Just yesterday. About this.

Amanda:Okay.

Marco: Actually, I was actually, to be honest with you, I was speaking to friends at a restaurant yesterday and I also had a Facebook conversation with Lucy DeRosa, good friend of ours.

Amanda:Mhm.

Marco: Based in Brooklyn. Shout out to Lucy. She often listens about coffee.

Amanda:Okay.

Marco: And how oftentimes when you get drip coffee at coffee shops, it's not very good.

Amanda:Right.

Marco: It tastes like swamp water.

Amanda:Let's say it's thin and doesn't do what it needs to do.

Marco: Or it's too strong, like it's been boiling away till it gets too tar.

Amanda:I think a lot of coffee gives coffee a bad name.

Marco: Yeah, I agree.

Amanda:Because I was not a coffee drinker until you and I. I was an occasional coffee drinker, but I wasn't a daily coffee drinker, I don't think until you and I, um, joined forces. And, um, I, I think if. If you had been in my life sooner, I would have been a coffee drinker sooner. Sure. Um, but I do think most a lot of coffee gives coffee a bad name.

Marco: Yeah, I agree.

Amanda:I would say that.

Marco: So for me, Lisa, if I'm having espresso and I go into a coffee shop and they don't give the. Give me the option of a single or a double. And they always just pull doubles because that's what they do. I have a problem with that because I like my cappuccinos to be one part coffee, one part milk, one part

Amanda:froth, which is how they do it

Marco: in Italy, of course. Right. In Europe, I should say.

Amanda:Who's pulling the doubles? Americans and then Canadians.

Marco: No, no, I'm not gonna. No, I'm not gonna finger point at anyone because it happens in many places. So I find we go to coffee houses here in Toronto.

Amanda:Definitely in Toronto. It's a, It's a thing.

Marco: And they'll pull doubles and I'LL say, I want a single now.

Amanda:What do you mean? Not everyone knows what you mean when you say pull doubles.

Marco: Okay.

Amanda:That's a very technical term.

Marco: Uh, yeah, it's an industry term for sure. I don't know if it's a technical term. I don't know if they.

Amanda:It's not a term that I would just say, can you pull me a double? I don't. Not. Not in terms of coffee, anyway.

Marco: Sure. When would you use that? Can you pull me a double? I hate to guess, but anyways, so when you have an espresso, um, handle. I'll call it.

Amanda:Okay.

Marco: It has a proper term, and I can't think of it right now, but you know the thing that they use in the espresso machine?

Amanda:So the piece. I'm gonna try to describe it, and you tell me this is what you mean. The piece of the espresso machine that holds the coffee grinds themselves. That's the gateway between the machine and the cup that it's serving.

Marco: Correct. Okay, thank you. That's a great. That's a great way to describe it, and I appreciate that. So that handle will often have a sp. And if it has one spout, the

Amanda:handle will have a spout.

Marco: The bottom. The reservoir of the handle.

Amanda:That piece has a spout. Has a spout and a handle.

Marco: And a handle. That's correct. That's why I was saying. Yeah, it looks like. It kind of looks like, uh. That.

Amanda:Yes.

Marco: Actually, it has a name. You'll probably see it on there. So it has a group head, I

Amanda:think it's called here. No, the porta filter.

Marco: The porta filter is the filter part. Anyways, it doesn't matter.

Amanda:No, it does. I mean, we're talking about it intentionally, so it does matter.

Marco: Okay. So I guess it's called the group head. Okay, I've never heard it called that, but.

Amanda:No, I know, but you said the handle has a spout, so that means that's a different image that you're creating. So I just want to be clear with what we're saying.

Marco: Sorry. The handle doesn't have the spout. The filter basin that has the coffee grinds in it will have a spout. And if it has a single spout.

Amanda:Hm.

Marco: It will pull a single shot.

Amanda:Okay.

Marco: If it has a double spout, it will pull two shots. And when you say pull, it means it will percolate.

Amanda:Okay.

Marco: A single shot.

Amanda:Okay.

Marco: Or a double shot.

Amanda:Say that word again.

Marco: Percolate.

Amanda:I say percolate. Percolate.

Marco: I don't even Think it percolates? To be honest with you.

Amanda:Percolate.

Marco: It brews.

Amanda:Okay.

Marco: It brews. Yeah. Because it doesn't even really brew it.

Amanda:I say browse.

Marco: No, you don't. It performs the espresso, performs extraction. How would you say it?

Amanda:No, I like that it performs. The espresso extraction is a beautiful. I think everyone should weave that into their morning vernacular. I'm going to perform the espresso extraction.

Marco: So if you only have a single spout, it'll only do a single shot. If you have a double shot. A double spout, it will brew or perform. Perform a double shot for your double shot extraction.

Amanda:Or pull a double.

Marco: It'll pull a double. Right. Now here's the funny thing. Some of them don't even have the spouts, so they just kind of fall like it just has a. Mhm.

Amanda:I didn't know there was ever a spout involved. I'm learning this tonight.

Marco: So as a result, the now I lost my trip. As a result, the, uh, espresso, when you pull a double shot, it's intense and it's more coffee than I want.

Amanda:Twice the amount of coffee.

Marco: It doesn't balance with the amount of

Amanda:coffee in your latte or cappuccino.

Marco: So for me, it's too strong. I don't enjoy it that way.

Amanda:Huh.

Marco: So when I ask someone to pull a single shot, but they only have the double. Because a lot of restaurants will only have doubles.

Amanda:Uh-huh.

Marco: Double spouts. They will stop it. They'll start it and then they'll stop it manually.

Amanda:Oh, okay.

Marco: But the problem with that is you don't have the full expression. Expression of the crema, which is the,

Amanda:the full expression or espression of, uh, espresso expression.

Marco: It gets expressed. Right.

Amanda:And what is the crema?

Marco: The crema is. Is the top layer of the espresso coffee that's slightly frothed.

Amanda:Okay.

Marco: And it has a light brown color to it. So whereas espresso coffee is dark brown, it has a lighter brown. There's a little bit of texture and thickness in that crema and it has a smooth finish. So you want the crema.

Amanda:Okay.

Marco: But if you, if you manually stop it, you don't get the full expression of the coffee.

Amanda:I see. So is it the machine's fault?

Marco: No, it's the person who thinks that they can just stop it whenever they want to make a single shot. That's not how you do it. What you would do is you would put two small espresso cups under both spouts. Okay, hit the button. That'll time how long the espresso is being filtered through. Okay, let's say 26 seconds.

Amanda:Mhm.

Marco: And one spout would go in one espresso cup, one spout would go in another espresso cup and you would have a single shot in each.

Amanda:So since we're here, I'm going to ask a hotly debated question to someone who I believe knows the difference. What is the difference, the true difference between a cappuccino and a latte?

Marco: Okay, so that's a great question. So a cappuccino is one part espresso, one part milk, one part equal parts.

Amanda:I should say equal parts. I didn't know that.

Marco: Yeah. So equal parts espresso, milk and foam. But as we know it here in North America, it's not actually equal parts because we use bigger, we use bigger, uh, vessels drinking. Vessels drinking.

Amanda:Like a proper cappuccino is actually in a smaller cup. Right? Like a demi task.

Marco: Exactly, exactly. Yeah, exactly.

Amanda:But we often have cappuccinos that are big.

Marco: Right?

Amanda:Grandes or whatever.

Marco: Sure, sure, sure. And um, a latte is mainly milk with the slightest amount of foam on the top.

Amanda:So a latte has more milk.

Marco: It has more milk, yeah, because latte

Amanda:and less foam too.

Marco: So here's. Okay, so to answer Lisa, part of Lisa's question, uh, when I go to a coffee place that I like.

Amanda:Mhm.

Marco: How do I determine if I'm gonna have an espresso, a cappuccino or a latte? It often depends on what I'm going to be doing afterwards. So if I'm going for a longer card ride, I'm going to get a latte because it's going to last me longer. The volume of milk to coffee ratio is bigger and therefore I'm going to enjoy it on the road. If I'm having coffee with say a friend, Trevor Dale, Lucy in Brooklyn, I'm m probably going to have a cappuccino because we're going to sit and drink it out of a cup.

Amanda:I see.

Marco: And so I can monitor how much I'm gonna drink with my friends as we talk and laugh.

Amanda:Okay.

Marco: If I need to just get that dose of caffeine and I want to be in and out, I'll get the espresso. Or if I'm with friends and it's at the end of the evening or we're about to do some work, uh hm, I'll get an espresso corretto. And corretto means they do a glug Just a quick shot of liquor in your espresso.

Amanda:So here's my question.

Marco: Yes. And I do that with Daniela and Trevor.

Amanda:Warm milk has some. Something in it. Right. That makes people sleepy.

Marco: Yes, I would say so.

Amanda:So I always wondered, like, isn't it counterintuitive to put espresso into warm milk?

Marco: No, because the caffeine. The espresso is.

Amanda:Caffeine wins over the milk.

Marco: Well, listen, I'm not a bioscientist here.

Amanda:Yet.

Marco: Yet. Nor am I a lactician, so I don't know the difference.

Amanda:I always wondered that.

Marco: Yeah, it's a good question.

Amanda:Sometimes think a latte is going to make you sleepier because it's so much more milk that's heated.

Marco: I mean, I think the warm milk has a calming effect. I don't necessarily think it has a, um, sleepy effect.

Amanda:So since we're in Lisa's world here with Lisa's question, I would love to hear about some cafes you've visited in the past that you consider memorable.

Marco: Okay, great question.

Amanda:And why too? Paint a picture.

Marco: So I loved going to coffee places in Istanbul, Turkey. I didn't see that one coming. Right. Because I love.

Amanda:No, I think of. Didn't we have tea in Istanbul? No, I guess we had coffee. We did.

Marco: We had Turkish coffee.

Amanda:Yeah. Beautiful.

Marco: Which you. Which forces you to sit and wait for the grinds to fall before you drink it.

Amanda:Uh-huh.

Marco: Remember we had the Turkish coffee with a little bit of that.

Amanda:Yeah.

Marco: Liquor.

Amanda:Oh, yeah. Mastique. Yeah. The thing about Turkish coffee is that it begs for time and patience. So it's a process. You cannot just have a quick sip. It's the opposite, actually, of being in Italy at a bar where so many people in the morning go to. Go to a quick bar, cafe, whatever, and they don't even sit. They just stand at the bar, have a quick espresso, and off they go. Um, so a Turkish coffee would be the absolute opposite of that. Maybe something to have at night after a meal or mid afternoon. I think we did. We were in Turkey in, I believe, November, early December. So it was cooler then. I was wearing, I remember a big gray sweater. And so, um, it wasn't cold cold, but it was certainly a cooler European moment or Asian moment. Because Turkey is both, isn't it? It's both Asia and Europe.

Marco: Yeah, it. It spans, but it.

Amanda:The whole country is both Asia and Europe. Right. It's not half and half, I don't think. I think the whole thing is considered part of it.

Marco: I don't know. Exactly. And I don't want to make a mistake because.

Amanda:Sure. Well, anyway, Turkey is considered the gateway, the bridge of the two, um, and of course, Asia into the Middle East.

Marco: And I loved that we could also get that tea that you were talking about in Turkey at the cafe, that mint tea. It was mint. It was different teas, but they were in little glass, um, tall. Tall glass vessels.

Amanda:Mhm. And everything was served with just a little bit of. Just a little tiny square or two of Turkish delight. So that chewy, delicious, um, candied, almost covered in like a powdered sugar, um, pistachio flavor, pomegranate flavors. There's a few others, but really delicious.

Marco: Something so delightful about that, Amanda.

Amanda:Oh, so nice.

Marco: And I looked it up. That handle that I was talking about is called a Porta Filter. Is that what you said it was?

Amanda:A Porta Filter? I did at one point.

Marco: Okay. So, yeah, I'm confirming you're back there now. I just wanted to confirm that. So that was one of my cafes that I loved. I should say the cafes in Istanbul. I didn't pick one then. You know, there's certain cafes in Italy. Mhm. I love going to an autostop, uh, which is a pullover on the highway.

Amanda:Like an auto grill.

Marco: Like an auto grill, yeah. Thank you.

Amanda:Yeah. I was like, what's autostop?

Marco: Autogril. Autostop.

Amanda:They're called different things.

Marco: Auto grills are a chain.

Amanda:I see.

Marco: Yes. So, uh, an auto stop would mean you stop your auto, um, off the highway. And those are one of my favorite places to just grab a quick espresso down it and go. Or a, uh, coffee beverage.

Amanda:I know when I first. My very, very first day in Europe. We're on a Europe bender right now. My very first day in Europe was my first afternoon in Monaco and. And I went across the street from the little apartment that I was living in, um, and met my, at the time, my boss, who I was going to be working for, and his wife. And we met at the Cafe du Paris, which, you know, there's obviously one in Paris too.

Marco: Sure.

Amanda:But there's one in Monaco. And, uh, it's right by the casino in Monte Carlo. It's just your very typical, um, cafe bistro kind of thing. But I'll never forget going to that cafe and having a cafe au lait, um, you know, just sitting in the sun. And, uh, it was. I tried tartare for the first time there, which was all new to me at that age and that time. So that one really sticks out. I Think just because it was my very, very first moments in Europe. Um, so, yeah, that, that's one that sticks out to me. I'm trying to think of some other cafes.

Marco: One of my favorites is the one off of Oakwood. That what they did was they took an old house and you walk into the. As if you were walking into the door of a house and it's an espresso bar.

Amanda:Yeah. Do you remember the name of it?

Marco: I call it Acorn, but it's.

Amanda:And it has an acorn on it, but I believe it's called Oakwood Espresso, isn't it?

Marco: I think it's called Oakwood Espresso, but I called it Acorn and I made Amanda try to find.

Amanda:And he kept saying, look in the gps. Just type in Acorn.

Marco: Just type in there's one in Michigan.

Amanda:There's a place in Ohio. Actually, speaking of Ohio, there's an amazing cafe. As funny as this sounds, there's an amazing cafe in Akron, Ohio. Akron is a university town. A lot of great bands and music has come from Akron, from the Midwest, um, the Black Keys most recently. But there's lots of other ones too. And, and there's a place called Angel Hair Cafe in Akron, I believe. Uh, it's sort of a staple in Akron. And it was a beautiful cafe and it was one of those, I would say, like the quintessential, um, American university cafe experience. So huge delights, state squares and gluten free everything and every type of coffee and syrup imaginable, but done in a way that's very wholesome, homey, very lovely. I remember the staff there being lovely. And for me, that's a key part of any cafe experience. You want the warmth and the welcome.

Marco: Sure.

Amanda:Now Cafe du Paris was not that at all. It was the least warm thing. The waiters did not care about you at all. Um, but, um, Angel Hair Cafe, I believe that's what it's called. I'm gonna look it up just to be sure. I just remember the warmth of the people there, um, were so lovely and so sweet and, uh, it was a lovely experience. I haven't thought about that place in a while, so I hope it's still around.

Marco: What's so funny, Amanda, is we're getting to the end of our episode and we have like four other people who had things we wanted to talk about.

Amanda:Those are other episodes.

Marco: That's going to be other episodes. But I want to thank everyone who had topic topics that they brought forward on Instagram. Continue to do so. Thank you To T. We'll be talking about yours.

Amanda:Sorry, uh, you're not wrapping up, are you?

Marco: Soon? No, I've got time. But I just wanted to.

Amanda:I need to make a correction. I got the name wrong.

Marco: Okay.

Amanda:So can I just jump in? Of course you can. I'm sorry, T. I'm so sorry. But we will talk about yours. But it's called Angel Falls Coffee.

Marco: I see.

Amanda:There's no hair involved. No hair in your food. No hair in the title. Angel.

Marco: And they don't make angel hair pasta.

Amanda:They don't? That I know of. But see, like, look at the. When you just look at it, like the cinnamon buns and the lemon squares and just anything you could want of a baked goods coffee shop with Excell. Excellent coffee.

Marco: So it's called Angel.

Amanda:Angel Falls Coffee. Located Akron, Ohio.

Marco: Does it have the address there?

Amanda:Uh, sure, yeah. It's, um, 792 W. Market St. That's downtown. Downtown in Akron. I traveled all across the states. There's lots of cafes I could talk about, but that one really jumps out at me.

Marco: Cool. Well, once again, T, thank you for giving us a suggestion. Emma wanted to say that she. She gave us the suggestion from last week's episode, Birth Flowers and Their Meaning, and thought it was really hilarious how you were trying to pronounce their last name and.

Amanda:Did I get it right?

Marco: I don't think so.

Amanda:No one knows.

Marco: I think it's dolphin. I'm gonna guess Dolphin. There's a J in there, so it throws us off. Um, or throws me off.

Amanda:Love a silent J.

Marco: Who doesn't love a silent. Where do you. Where is.

Amanda:That'd be a great name for a cafe. Silent J.

Marco: Or a band.

Amanda:There used to be a cafe. Uh, I think it's still there in my. Called the Flying A. I've been to

Marco: flying Js, which are auto stops.

Amanda:Oh, okay. Well, there you go. You know what? I feel like there's so many more cafes to talk about, but maybe we can keep going in the Patreon episode and talk about more of cafes from around the world.

Marco: We'll do that for sure. Well, folks, thank you for joining us today, and we hope you were able to listen to our PBS coffee chat and fall asleep. If not, thank you for joining us and we'll see you next week. We hope you listened and you slept. I don't know. I didn't end it right.

Amanda:We hope you listen and, uh, sleep.