Better Butter Coffee with Chad Galbreath from Coffee Blocks

Today we talk butter coffee with Chad Galbreath from Coffee Blocks. If you haven’t directly heard of “butter coffee”, you’ve likely heard of it called by the heavily marketed name “Bulletproof Coffee”. Chad is one of the owners of Coffee Blocks a company who makes an instant butter coffee in handy to-go packets.

Highlights & Takeaways

Coffee Blocks is “an instant butter coffee”.

Coffee Blocks is butter coffee made easy – just add water.

Butter coffee (Coffee Blocks) can be used as a breakfast replacement

Why butter the coffee? Replacing sugar with healthy fats.

What we mentioned on during this show

Episode 28 Transcript

Brendan Hanson: All right, welcome back to the Drips & Draughts Podcast. As always, I’m Brendan Hanson, and today in the studio we’ve got, Cary, my brother, he’s back again two episodes in a row. We’re also joined by Chad Galbreath, who is a co-owner of Coffee Blocks. Welcome, Chad.

Chad Galbreath: I’m so glad to be here, excited. Excited to be here hanging out with you guys.

Cary Hanson: Welcome, welcome.

Brendan: Yes, thanks for joining us. Would you mind giving us a little background on yourself and maybe how you got into the coffee business?

Chad: Yes. I guess background on myself, I grew up in Mammoth, a little ski resort, just grew up outside.

Cary: I love Mammoth.

Chad: Moved down to Los Angeles to go to UCLA and had the privilege of running track there. I’ve lived in LA for the last 14, 15 years now. I actually know Cary. Cary is married to my cousin. Known each other for little bit. That’s kind of fun as we’ve both got into these different coffee businesses, but totally different. For me–

Cary: Yes, like totally different avenues.

Chad: Yes, I was talking to mom about that. She was mentioning how it’s so fun that we’re both in coffee, yet so totally different. I had a great friend. His name is Steven Kiefer. He’s one of the business owners. There’s only three of us: me, Steven, and Tom. Steven and I had been friends for now maybe over a decade. Got married similar times, have kids. Just really good friends. He was in production and I was actually a CFO at the church that we went to, but we’d always wanted to do something together, business-wise. CFO of a church and a production company working with Disney and Freeform and ABC family, it’s a big gap to try and close.

To find something that we both want to do. One of the guys that Steven was working with, his name was Tom. Tom kind of ended up– was messing around trying to create butter coffee on the road. That’s part of the story of how we ended up with Coffee Blocks, but really Steven brought Tom and I. We had known each other as acquaintances. We kind of launched Coffee Blocks together, the three of us.

Brendan: Tom bridged that gap between you guys?

Chad: Yes. Really it was Steven kind of bridging the gap of, “Hey, the three of us have different skills and talents we can kind of do this together.” Tom very much is the inventor. Guy that likes to hack things and tweak things and constantly make them better. But it was really Steven’s vision that brought us together and that’s how I stumbled into Coffee Blocks specifically and [crosstalk] coffee on the whole.

Brendan: I’m assuming you liked and drank and consumed coffee prior to Coffee Blocks, right?

Chad: Yes, absolutely. Maybe like a lot of people, now it’s kind of embarrassing, my first coffee experience was in college. The Caramel Macchiato from Starbucks which is

[laughter]

high sugar–

Brendan: You’re not the only one.

Chad: Yes. I had almost never drank coffee growing up as a kid. Then in college, was studying for finals, I was getting tired. Somebody said, “Why don’t you get a drink?” I was like, “I wouldn’t even know what to get.”

Brendan: Why don’t you get a 20-ounce one of these?

Cary: Get that 24-ounce Sugar Bomb. [laughs]

Chad: Yes, Sugar Bomb, my body’s confused, it’s two in the morning, I’m exhausted but I can’t sleep. That was kind of my first experience with coffee and I’d like to say I’ve matured in my coffee taste profile since then.

Cary: We’re already a few minutes in and you said Coffee Blocks a few of times, I’m sure we got a lot of people, “What’s Coffee Blocks?” What is it, exactly?

Brendan: Can I say what I thought what it was before?–

Chad: Please.

Brendan: Cary’s like, “Let’s get Chad and Coffee Blocks on here.” I was asking like, “What’s Coffee Blocks? Is it a block of coffee that you pour hot water over?” I literally thought it was going to be some sort of solid, just because of the name. Turns out it’s not at all.

Chad: Coffee Blocks is an instant butter coffee. We’ve got these packets, we’ll mix some here in a second. Basically, the coffee’s already in there. There’s healthy fats from coconut oil and butter. You just add it to hot water. Just to give a back story, because one of the questions that we get asked as a brand of, “Why Coffee Blocks? Why has you guys’ [sic] name Coffee Blocks?” If there are some entrepreneurs out there listening to this, they will appreciate part of the story of how a business can evolve. Tom was making Bulletproof coffee at home. Butter coffee, if people had heard of Bulletproof, or Dave Asprey, and making that at home is great. You’ve got your blender, you can use your French press or brew or drip coffee, whatever. But making butter coffee on the road is a nightmare. It’s messy. What, you’re going to bring your blender? [crosstalk] You need carry on? You’re going to–

Brendan: Sure, five different ingredients or whatever.

Chad: Yes, you got top bring all the different ingredients and so Tom was even making them in the office when working with Steven. But he’d show up to the office and like 30 minutes would go by and the only thing he did was make butter coffee. It’s like all right let’s–

Brendan: Productive morning.

Chad: Yes, exactly, right? Let’s get to work. Tom started making them at home and he would just make these batches of butter and coconut oil and then pour them into ice cube trays. They literally were little blocks, solid, frozen blocks.

Brendan: They started as blocks.

Chad: Then he would drop them in the coffee and then at some point he was like, “I’m just going to put the coffee in here, that way all I need is hot water.”

Brendan: Right.

Chad: Back when you’re naive and young as an entrepreneur, you figure, “That’ll be super easy to get a manufacturer just to make exactly this.” Then, you learn the cost of customized manufacture equipment and we’ve kept the name-

Brendan: Sure, packaging.

Chad: -coffee blocks and now we’re in a packet.

Brendan: These packets, they’re little, just little squeeze packets with a couple of ounces of a instant coffee? Another ingredients in here? What is all in here?

Chad: It was important for us, especially even for Tom, as he was coming up with the recipe, he was actually a crossfit coach at the local crossfit gym.

Brendan: Cool.

Chad: Just interested in health and so it was important to have real ingredients. Inside a coffee block is just five real ingredients that everybody knows their names. You’ve got coffee, you’ve got organic coconut oil, we use clarified butter that comes from grass fed cows. Most people would know that maybe more as ghee.

Brendan: Okay.

Chad: Then we’ve got vanilla extract. Organic vanilla extract, and then organic egg yolk powder. Those are premixed into these packets and all you have to do is drop them into 12 ounces of hot water, mix, and then you’ve got a butter coffee that you can make at the office, make while traveling, make while camping. Obviously, you can make them and enjoy them at home as well, but they’re great for on the road.

Brendan: Yes, this is great. No doubt. You mentioned before the show that this is basically your breakfast five days a week?

Chad: Yes. I think even when Tom and Steven first started talking about butter coffee, before we even launched Coffee Blocks, I had the same reaction most people, it just seems weird, right? I put butter on my toast or bread or there’s butter in my coffee, that’s an interesting–

Brendan: That’s out there.

Chad: Yes. It’s unsalted butter, if you go through a salted butter in your coffee that might be quite the different experience than it’s supposed to be. Yes, I have a coffee block, I have some butter coffee at the morning and then I don’t eat until lunch, and it keeps me full. I’ll even workout in that window. Sometimes, I might do a protein shake after working out and then eat lunch, or a lot of times just nothing, just butter coffee in the morning, workout, work for a couple of hours and then eat lunch.

Cary: That’s cool.

Brendan: That’s amazing, yes. Just looking at the nutritional facts here, because you got some protein in here and barely any carbs at all. I assume that helps not give you that spike of energy and then that immediate crash that you get when you eat a lot of sugar or carbs?

Chad: Exactly. One of the common questions when people hear about butter coffee, is why? Why would I put butter in my coffee? I think to really understand some of the health benefits of butter coffee, the first thing is to understand what you’re not putting in your coffee. That is, ideally you’re putting healthy fats and replacing sugar. So many people are joking about the sugar bomb of a Caramel Macchiato earlier, but so many people are dropping sugar into their coffee. Even for me, I hated black coffee. I’d put two or three packs of sugar in my coffee. If I didn’t have sugar, I wouldn’t drink it.

Brendan Yes, right.

Chad: Go a day or two, then I liked coffee, I enjoyed coffee. Part of it is the absence of sugar. Sugar is one of the most toxic things that we can put in our body. Obviously, there are varying levels and amount matters. Of course it matters, but when you start thinking about something you’re doing every single day, if you’re having a high sugar coffee everyday, that’s causing some long term health problems. The healthy fats, they keep you full. Both coconut oil and butter, they keep you full and the body loves to use healthy fats as a source of fuel. If you have carbs and healthy fats, the carbs are easier, so the body will use carbs. But if there’s just healthy fats, they’re great for brain function, they’re great for boosting metabolism. As people are listening to this, a great thing is– just look up the health benefits of coconut oil alone. It’s an amazing natural ingredient and that’s what butter coffee is built around, these two basic ingredients, and using them, enjoying them first thing in the morning.

Brendan: Sure, interesting. You got my interest peaked, I’d love to try one of these things.

Chad: Yes, let’s make one. I got a canteen here. I’ll make us one, and pour some into a cup, so we can enjoy.

Brendan: Sounds good.

Chad: Part of the idea behind Coffee Blocks is to take this butter coffee experience, and make it as simple as possible. Even as I’m making this, Coffee Blocks is both available online, and we’ve been kind of pushing into retail environment a little bit. We actually landed– let me pour this water really quick.

Brendan: What’s the ratio you do here? One packet to how much water?

Chad: Yes, so one packet makes about a 12 ounce cup of coffee. Some people put maybe 13, or 14 ounces. Some people might put 10, but it’s basically one packet to 12 ounces.

Brendan: How strong you want it.

Chad: Yes, exactly. You can pour it into a coffee cup. We use insulated containers like hydro flasks, Klean Kanteen, those type of things. That way, you can actually just shake them in there, and then it makes the maximum kind of frothy cup of coffee.

Brendan: No need for a blender, you can just shake it up?

Chad: The whole point is no blender. If you have a frother, you can use a frother. You literally can pour this into a coffee cup and use a plastic fork and still get kind of a frothy cup of coffee. It might start to separate a little bit. The oils, and the water, the coffee start to separate a little bit faster if you just stir it with a fork, than if you use a Kanteen, or a blender. Not a blender, like frother. Like those little handheld frothers. That’s basically it. We actually have presented to Whole Foods, and-

Brendan: Look at that.

Chad: -one of the buyers in the pacific northwest, had Coffee Blocks, took Coffee Blocks camping. Wasn’t going to pick it up yet. Took Coffee Blocks camping. Camping can be one of those classic outdoor experiences where it’s hard to reproduce your traditional coffee experience at home, camping right? Called me up when she got back and said, “We got to carry these.” Pacific northwest is very outdoorsy, camping all the time, and you still want to enjoy a good cup of coffee regardless of where you are.

Brendan: This would be amazing to have in the mountains.

Chad: Yes, it’s light. One packet weighs an ounce. That’s basically how you make a Coffee Block there. Cheers, enjoy guys.

Brendan: Cheers. Yes. I got to say this smells incredible. You can really smell that butter in there, and smooth.

Cary: It’s very smooth.

Chad: I’m curious, what do you smell or what do you taste? Because we get different responses. It’s always kind of interesting.

Brendan: It actually smells kind of sweet to me. I don’t have the best nose on the planet. I’m not the guy to ask what it smells like, but it actually smells kind of sweet to me and–

Cary: Like it has sugar in it, but it doesn’t.

Brendan: Almost. Yes, it goes down. It’s very smooth. It’s good.

Chad: Some people are like, “Oh, I tasted the coconut, totally.” Other people are like, “Oh, it’s super buttery.” Just depends on people’s experience. One of the most common experiences we get for somebody who’s never had butter coffee is, “Wow, that’s better than I thought.”

[laughter]

Chad: We just kind of laugh.

Brendan: Right, sure.

Cary: I assume it’s not for everybody, because there are other coffee drinkers who, like you said earlier, just have to have sugar in there. Have to have a lot of sugar. This might not be for that type of person, but I think this would be a good transition for anybody who’s looking to get off a coffee that has a lot of sugar in it.

Chad: That was part of my story. Even Tom, Steven, and I, we all use Coffee Blocks differently. I was the sugar guy. Coffee Blocks or butter coffee helped me go from two or three packets, to one packet, to now no packets. To now, if we made a cup of black coffee right now, I would enjoy it with no problem, just because I’ve slowly overtime gotten away from that sugar.

Steven, traditionally drinks coffee black, but he loves it because of the extra energy. There’s actual energy, and calories, and nutrition that the body can use, that doesn’t exist in just a traditional black cup of coffee. A lot of times with black coffee versus butter coffee, the healthy fats slow down the uptake and crash of the caffeine. It can actually be a smoother– just caffeine experience in general. One coffee block has similar amounts of caffeine to a typical cup of coffee.

Brendan: Right. This is amazing, 210 calories in this tiny packet of good, healthy fats. Not 210 calories derived-

Cary: From sugar.

Brendan: -from sugar. That’s incredible.

Cary: This is good stuff. Going into the ingredients a little bit more. One of them, coconut oil. Obviously, the buzz word MCT oils, that’s supposed to what? Help brain function, I believe?

Chad: Yes. The coconut oil or MCT specifically, we use the whole organic coconut oil instead of just MCT. There’s obviously MCTs in it, which you’re absolutely right, that’s brain function. It moves brain function, it helps with focus, helps boost your metabolism. Part of the reason we use coconut oil, the whole thing, there’s just additional health benefits and then some of it for us we really wanted to kind of want to meet the general market. MCTs can continue to get more and more expensive, and if you’ve never had MCT oil before, it’s so intense. You could have your first cup of coffee and immediately be in the bathroom, kind of like disaster pants the rest of the day, not a great experience.

Brendan: Ricky was talking about that on the show I think he said he got under that Keto diet and he started with the MCT oils and he was taking it recommended dose, and then one day he double dosed, and he was just ruined.

Chad: Depending on what your day looks like, that’s a tough way to be ruined going in and out to the bathroom. Coconut oil is great for energy, brain function, boosting metabolism and it’s natural. That’s a key thing. So much of our food today is unnatural. We were even talking about, when I first got here, we were playing with the packets. At first they are hard because coconut oil if it’s cold, it was cold on the drive up here and it gets hard. We interact with customers. We’ve lost touch as to what natural products look and feel like. We were so used to preservatives and additives and–

Brendan: Yes, it comes out of the package or the box or the jar the way it’s supposed to be consumed, right?

Chad: Exactly, exactly.

Cary: Going into some more of the ingredients, you’ve got egg yolk in here, and you did say before that it’s dried egg yolks?

Chad: Yes. We use organic egg yolk powder. If you make butter coffee at home, you’re using a blender, and a blender is going to help mix and it’s going to help emulsify. You got to think you’re taking oils in water, traditionally which don’t mix very well when you think about throwing butter into your coffee. If you just do that straight, you got an oil slick on top. At home you would use a blender to emulsify. But we wanted something natural to help make a smooth frothy cup of coffee and so the organic egg yolk powder kind of plays that role for us.

Cary: Interesting.

Brendan: It combines or helps combine the water and the oils?

Chad: Exactly. It helps create that frothiness and it helps it stay mixed and smooth as opposed to separating right away. But yet you still don’t need a blender or something else.

Cary: Is that where you’re getting a majority of your protein from in this, from the egg yolks?

Chad: Yes.

Cary: Nice.

Brendan: I looked at your website before you came and it’s also got organic vanilla in there.

Chad: Yes. The organic vanilla extract is just– you had mentioned tasting a little bit of sweetness and it’s just a little bit of extra kind of flavor to have that natural sweetness without needing sugar. It’s just kind of one of those things, Tom back at home, when he’s initially coming up with this recipe is trying different things. Coffee Blocks really was created out of personal interest, solving a problem and a personal taste profile and it’s like, “Ah, I like that.” Then we just went from there and just kept growing.

Cary: Coffee Blocks right now is just one packet, one flavor. Are you guys looking at changing to offer different flavors or different styles?

Chad: That’s a great question. Yes, right now we’re the one with the one skill, that’s all we have. We actually just got some great feedback from Coffee Blocks’ customers. We did a survey just a couple of weeks ago, just wanted to get feedback of what else people would be interested in. Here, kind of at the new year we’re looking to launch a second skew. Even this skew, this product has gone through a couple iterations. When we first launched, we were perishable, we were frozen. You think about like, we literally had coffee blocks inside cake cups.

Cary: Right. I think I remember seeing that little cups when you first started.

Chad: Yes. We launched on a Kickstarter in 2014, got funded. Then we’re like, “Yay, this is amazing.” And then like, “Wow, we need to actually be able to do this.” Then start working with manufacturers and fulfillment, but initially we were in a cake cup, a Keurig. But don’t put it in a Keurig, right? Same concept, just drop it into hot water. That was confusing for people. Don’t do with this, what you always do with this, right? That’s always a little bit of a challenge. But then we were able to adjust and actually become shelf-stable. Currently Coffee Blocks are shelf-stable for nine months.

Cary: At room temperature?

Chad: Yes. At room temperature. Temperature is kind of irrelevant.

Cary: Is it? It wouldn’t matter if it was in the fridge, or freezer? You can throw things in a freezer and usually keep them for a little bit longer.

Chad: Yes. I guess if you throw it in the freezer, it would be much longer, but our nine months is just shelf-stable just at room temperature.

Brendan: That’s awesome with all these fresh ingredients. Obviously no additives and other stuff in here.

Chad: Yes. The big change we made was, we’ve always been big on butter from grass-fed cows. We’re always big on, as much as possible, eat food in its natural way. It’s like, cows, they graze, they eat grass. That’s what they’re meant to do. If you’re going to have a cow product, try and get it from a cow who’s just doing what it’s supposed to do. But we made a slight adjustment in using clarified butter, or what a lot of people would know as ghee. That takes out some of the water and the protein, and so ghee is shelf-stable. You go to your grocery store, you’re going to find butter probably in the cold section. Ghee can be right up on the shelf. That was one of the adjustments that we made that allowed us to actually become shelf-stable.

This particular packet and skew, we launched in February of this year. Then, started pursuing both online and in retail. The shelf-stability was big for us and being able to get into retail just because the frozen part of a grocery store is so competitive. When was the last time you walked into your grocery store and said, “I want coffee,” and went to the ice-cream section, Right?

Cary: Right. Who’s going to look there?

Chad: Nobody is looking there. Now we’re in the coffee sections, or whole foods, a Paleo section, or something like that. Shelf-stability was important for us.

Cary: How many different states can we find this at, the whole foods or– currently?

Chad: Whole foods specifically were in the Rocky Mountain whole foods, we’re in the Pacific North West whole foods, and we’re going to begin here in the next couple of months. Just got word back from Sopac whole foods, so Southern California, Hawaii, Arizona. You might start seeing us on the shelves there over the next couple of months. Most of our distribution is between — here we are in Los Angeles, California up through the Rocky Mountains, and then we’re starting to add some areas on the other side of the Rocky Mountains in terms of actual distribution.

Cary: Nice.

Brendan: Everybody listening to this podcast, you can start looking for Coffee Blocks, especially if you’re in the Rocky Mountain area, right?

Chad: Exactly.

Brendan: If not, just hop on your website and you can still order, right? Coffeeblocks.com?

Chad: Yes. Coffeeblocks.com, or if you’re on Amazon, we’re on Amazon as well. Whether people are shopping and want to check it out, they can do it there.

Cary: Awesome.

Brendan: Breakfast replacement, if you want to, is this something that you can or that you do have throughout the day as well?

Chad: Yes. I think when people ask that, it’s kind of about coffee?

Brendan: That person.

Chad: Right? It’s for them. I definitely use it as breakfast replacement, or I just think of it as my breakfast. I remember growing up. My mom would always say, “Breakfast is the most important meal of the day.” I would say I totally agree with that, and I totally disagree with that at the same time. I agree in that whatever we’re eating in the morning kind of shapes our cravings for the rest of the day. I disagree with it on the assumption that it’s better to eat something that’s not good for you than to not eat at all. There’s lots of different studies that talk about actually the benefit of even fasting, just having times in the day where you don’t eat, where you’re not like– as people we get into such habits. Even as I first started having butter coffee and drinking coffee blocks, I would be working. Having a coffee block in the morning, and then I’d be working not hungry, not hungry, not hungry. Look at the clock and it says 12:32.

Brendan: It’s time for lunch.

Chad: It’s time for lunch. Next thing I know, I’m starving, right? But it’s just we’re so conditioned. We love routines and habits, so that could be an adjustment for people. If you get rid of high bread or high carb breakfast and switching over to butter coffee, it’s more of a mental adjustment, than it even is physical at first. You’re providing your body energy. It’s got plenty of energy. I’ll have coffee blocks, or I’ll just have a cup of black coffee in the afternoon, depending. Coffee blocks are butter coffee. It’s filling. If I just ate lunch and I’m full, I might have a coffee block, or I might have just a black cup of coffee or a cold brew or something else. I don’t discriminate when it comes to my coffee consumption.

[laughter]

Brendan: Neither do we. We’re back there pouring coffees morning, afternoon. Whenever we need a pick me up.

Chad: Absolutely.

Brendan: You mind if we jump back into shelf-stability for a minute, because that’s question that Cary and I always get asked from our customers who are trying to start bottling cold brew. I know we’re in totally different spaces here, but that’s a question that we get all the time, is people wanting to reach shelf stability for bottling cold brew and selling cold brew. That seems to be the biggest hurdle for cold brew manufacturers. Doing coffee blocks and getting that nine month shelf stability, was it just the clarified butter that was kind of restricting you guys?

Chad: Yes. For us, it was two ingredients. It was initially, we were the butter, just traditional butter. That was a challenge. Then we were using egg yolk.

Cary: Real egg yolk?

Chad: Real egg yolk. Those two things we adjusted to the organic egg yolk powder and then to the ghee or the clarified butter. One of the big challenges with shelf-stability is the presence of water. For us, we had to get water out. In that capacity, when you’re talking about cold brew, I would think that it might be something– the way that it is sealed. Some type of aseptic sealing or something like that, would kind of be a key part. Tom is more of the scientist guy on our team. When you think about in general, water, when it’s exposed to things, creates problems. Even in our house could create mold or mildew. I think the shelf-stability for us was about getting rid of water, add it to water. If you were to make a butter coffee and then leave it out for a couple of days, that thing might–

Brendan: That could be a science experiment.

Chad: That might be pretty amazing in and of itself.

Brendan: Right. That’s kind of what we’re finding is with bottling, the cold brew coffee is trying to remove the oxygen because the oxygen can have bacteria or provide an environment for bacteria to live. If you can remove that oxygen and replace it with pure nitrogen or some other gas, then bacterias can’t survive in that environment. That’s one thing we’re finding. I had a question regarding removing the water from your coffee. How are you guys doing the coffee in here, exactly?

Chad: Yes.

Brendan: Was it like a concentrate?

Chad: Yes. We use an instant coffee. We work with a small farm in Chiapas, Mexico. It’s kind of Southern Mexico right up against the Mexican-Guatemalan border. We spent some different time. For us, there was two things. There was the sustainability of the farm that we’re working with. Obviously, cost is important as well. Wanting to get a product that has five ingredients at a price point where people could actually enjoy it and not price ourselves out of the practicum market. We wanted something that tasted good. It’s interesting even just to talk about instant coffee for just a moment.

Instant coffee kind of has a negative, at times, persona in the US. Globally, instant coffee doesn’t have a negative stigma at all. If you start with quality beans to begin with and then you make instant coffee, there’s no reason why you can’t have a quality coffee. For us, part of the convenience part, early on Tom went back and forth, “Do we want this to be something that just is added to coffee?” There’s actually other products like that that are on the market. We really wanted everything there. We really wanted to find the best intersection of health and convenience. If you got to go brew a cup of coffee, then we’re just like a creamer essentially, at that point. Yes, the instant coffee is already in there. Everything is already in that packet. You just add it to the hot water and even room temperature water.

Brendan: How is instant coffee made, exactly?

Chad: Instant coffee can be made a couple of different ways. It can be freeze dried or spray dried. It’s basically you brew coffee and then this process removes the water and all that is left is basically this concentrate, this powder or these crystals. Depending on the type of coffee, the leftover powder or crystals can be like a superfine powder or they can be larger little chunks. Even if you just like walk–

Brendan: Like Folgers?

Chad: Yes. Exactly right. If you walk the coffee isle at the grocery store and look, you’ll notice there’s different textures of instant coffee. It’s brewed coffee, that they then remove the water.

Brendan: Got it. Interesting.

Chad: Then essentially, you’re just reintroducing the water again.

Brendan: Cool stuff.

Cary: Yes. Very interesting.

Brendan: Anything else you guys want to talk about?

Cary: It’s good stuff. I urge everyone to try this.

Brendan: Yes. It definitely was good. I’m going to start. I’ve got some grass fed butter at home so I’m going to start to–

Cary: Is this a case here for us? Are you leaving this?

Chad: I’m leaving that. That is a gift. A gift to you guys, you guys can enjoy it for sure.

Brendan: Awesome. Chad, I know you mentioned once before coffeeblocks.com. Anywhere else people can go to find you? Social media? Anywhere else aside from the website?

Chad: Yes. Any of our tags are pretty simple on social media whether it’s Instagram, Twitter, Facebook. It’s just Coffee Blocks, coffeeblocks.com is a great place to buy us, like I said, Amazon. People have Amazon Prime, that could be another place. If you go to your local, natural grocery store, ask for us. It might help us get there or you can find us there.

Brendan: All right. Sounds good. I think that pretty much does it.

Chad: Awesome, thanks guys.