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Pflugerville on Fire
Our first episode drops August 31! This podcast mini-series will inform you about the initiative to defund the Pflugerville Fire Department. Listen on all major podcasting platforms. Subscribe to get the latest episodes. We have some great guests lined up!
Pflugerville on Fire
From beans to benevolence: Kati Coffee gives back.
We kick off season two with the exciting launch of the Pflugerville Firefighters Foundation, a nonprofit created to make our community safer, support firefighters during hardship, and fund scholarships for firefighters' children.
• Partnering with Kati Coffee, a specialty roaster owned by scientists David McConville and Miriam Diop who donate 14% of sales from our custom blend
• Surprise announcement of a $10,000 donation to kickstart the Foundation's mission
• Behind-the-scenes look at the coffee tasting where firefighters selected the "Pfirehouse Blend"
• Visit to Kati Coffee's roastery to learn about the science of coffee roasting and brewing techniques
• First public CPR class already conducted with 14 community members participating
• Season two preview featuring upcoming episodes about Pflugerville's heritage and community connections
Check out the Pflugerville Firefighter's Foundation at pffirefoundation.org and order the Firehouse Blend at katicoffee.com to support our mission.
Hello listeners, welcome back to Pflugerville on Fire. Well, did you miss us? We certainly missed you, and I promise that we haven't been idle since we last talked, but one of our goals at the end of season one was to start a nonprofit foundation that would help us achieve our missions. And why that's important is that you know, so far, everything that the firefighters have done have been funded by firefighters, and when you start a nonprofit corporation, now we have the ability to bring in donations from companies that want to sponsor us and individuals who want to donate. And so now we've just expanded our ability to complete our mission, which the Pflugerville Firefighter Foundation's mission is pretty much threefold. Number one we want to make our community a safer place, and we're going to do that by promoting public safety in the Pflugerville community and try to harden our community to make ourselves as safe as possible. The second thing that we're doing is we want to be there for the firefighters of this community, and so we have a fund where, if a firefighter experiences a catastrophic event, the Firefighter Foundation will be able to step in immediately with funds that will support that firefighter. And then, finally, we always want to inspire the next generation, and what we're doing is starting a scholarship for college-bound children of firefighters who want to continue their education, and all of this is possible in large part and thanks to you, our community and our donors.
Speaker 1:But it all begins with one little coffee roasting company, kati coffee, who have made a partnership with us. There's such a unique company. We really had to dedicate a whole episode to explain what's going on. We interviewed David and Miriam at their roastery, cotty Coffee, up in Georgetown, and then we also took the interview to Station 5 right here in Pflugerville where we conducted a taste test to choose a unique name and blend for the Pflugerville Firefighters Foundation. And it's a pretty neat thing.
Speaker 1:You definitely want to check out Kati Coffee. Hit them up at katikateicoffeecom, check them out, check out their website and then, while you're at it, go ahead and check out the Pflugerville Firefighters Foundation at pffirefoundationorg. So it's a pretty neat story. Miriam got inspired by the experience of both her grandfathers, who were veterans of World War II and had pretty negative outcomes upon their homecoming, and David has always wanted to make a difference. He said at one point roasters say, hey, we create community and they want to take that one step forward. They wanted to create an impact in their community, and they're doing exactly that. In addition to helping us out at the Pflugerville Firefighter Foundation, they have made special coffee blends and made donations to Brookwood and Georgetown, southwestern University, georgetown Firefighter Association, round Rock Canyon Lake and the Georgetown Police Associations. So stay tuned for a great, fun-filled episode, especially if you like coffee.
Speaker 2:Action.
Speaker 1:Wait, what Do you mind explaining the coffee tasting process?
Speaker 3:to these guys. Okay, okay, all right, at this point we're recording live from station five.
Speaker 1:It's about? At this point we're recording live from Station 5. It's about 8, 8.15 in the morning and we've gotten firefighters that are coming on shift. We've got firefighters coming from different stations that are off shift, and so we've probably got 20 or 30 people jammed into the kitchen at Station 5, where we've got David and Marion set up to do a very scientific coffee tasting for us ready, okay, all right.
Speaker 3:So we've got three different uh blends and we'll call them triangle, circle and square um. The composition of the beans for each blend is different, so what we're going to do is have you try each uh coffee, feel free to smell the coffee beans and see if it helps you decide which one's a preferred coffee, and my encouragement is that you use a different cup for each one, so you don't mix and match the flavors. Taste it while it's hot, let it cool and then taste it then again, because some of them taste slightly different as the the coffee cools down. And once you're done, pick up a marble and cast your vote, and the objective is to find the one that most people like for your blend what do you think?
Speaker 3:I think I'm going circle okay why, what did you like about it?
Speaker 2:It wasn't very abrasive, it was a pretty smooth blend. In my head I was like, oh yeah, a little bit of milk. This is exactly what I wanted.
Speaker 3:Yeah.
Speaker 2:I like the bitters. I like that it's bitter. Yeah, okay.
Speaker 3:I can't pick up on any other notes, but yeah, kind of like drinking a porter yeah yeah, that's right on, actually yeah well-rounded whereas the other two were kind of outlier, especially this one it was like almost citrusy, like kind of outlier especially this one.
Speaker 2:What was it about this one? It was like almost citrusy like kind of yeah. Like, whereas that one was, it was like really subtle, just like basic, but this one kind of had everything going on with it.
Speaker 1:So that's why I liked that one. We came time to where David decided to get up and kind of explain to the firefighters exactly what the mission of Cotty Coffee was and how they were going to support us. And at this point we knew that they were going to donate a percentage of the revenue they made from our blend back to the foundation. But we had no idea what surprise David and Miriam had in store for us.
Speaker 4:Different backgrounds. Miriam was born and raised in Ghana, came over to the US when she was 19,. Had never been on an airplane before, left her country for the very first time and somebody helped educate her. It didn't cost her a penny. When I was a kid I was on welfare. Without the community, who knows where I would have ended up Probably not in a good place, since I was pretty headstrong, that's true. But when we went down this path I said we wanted to give back to the community in a meaningful way, so that it reflected primarily the people that give back, and you guys give back in a big way to the community.
Speaker 2:And this is our way of recognizing you.
Speaker 4:So whichever one you purchase or end up choosing, all the sales of that being what you guys buy and what your aunts, uncles, neighbors, whoever 7% will go back into your benevolent fund, and Miriam's also chosen to match that 7%.
Speaker 1:Wow, oh my gosh.
Speaker 4:Thank you, that's awesome and in addition, to get your in order to get your benevolent fund kick-started, we're going to make a donation of $10,000. Wow. We know you guys use that as a way to help out your community of folks when you hit some hardship times. And again it's our way of saying thank you, Thank you very much.
Speaker 1:Yeah, thank you, appreciate you. Thank you, that's very much. Yeah, thank you, appreciate you. Thank you, that's very generous. Thank you, why you heard it there. So Kati Coffee is donating 14% of the revenue they generate from our blend, in addition to giving us a $10,000 donation to get the foundation going. So pressure's on at this point we got to pick a good one that people are going to like. Which one was your favorite one? I got to go with circle. Okay, circle won over for me. Really, how come? It was just like a rounded, very neutral, like general, I felt like triangle was a little in your face, square was like a little on the other end.
Speaker 2:Okay, right there in the middle Circle was just right Circle is where you want to be.
Speaker 1:It's the Goldilocks of coffee. The Goldilocks of coffee. Yeah, I love it, thank you.
Speaker 3:Yes sir.
Speaker 1:What are we looking like? Oh my.
Speaker 4:I feel like people like more the robust taste because they like their coffee black in the morning.
Speaker 1:Ooh, I might be recorded, Just act natural. But I feel like they voted well. I think they voted right. I was talking to y'all about it. I think this dark rose, I'm guessing a dark rose- would be the winner, just in the fire department.
Speaker 4:So that's my something.
Speaker 2:This is a dark rose, okay.
Speaker 4:But what would you drink from this? You would drink this or whatever.
Speaker 1:Okay, we had a whole conversation. Okay, that was my choice as well, and I thought Circle was going to win out.
Speaker 3:Yeah. Yeah, you know, at one point I thought we were going to go Circle, but I understand Square.
Speaker 1:Tell me, tell us about Square.
Speaker 3:So Square is my go-to for espresso recommendations, the first espresso recommendation that we have. It is a medium-dark roast and has a lot of boldness to it, A little bit of a dark chocolate, very little sweetness, if any at all, and so it's generally where people start if they like nice, bold, strong coffees.
Speaker 1:Ooh, well, I think that describes the Pflugerville firefighters very well Nice, bold and strong. Oh, there you go. All right, so for the name, we got a firehouse blend. Ooh, and some marbles ended up in there, the first in couple, no, and the flash over. All right, it's going to be a runoff between firehouse blend. You count that one, I'll count this one. One, two, three, four, five, six, seven, eight, nine. Oh, count this one. Yeah, 3, 4, 5, 6, 7, 8, 9. 11. 13. Wow, it is. You didn't have to do a tiebreaker, no pressure. Oh, I could have created one.
Speaker 4:Yeah.
Speaker 2:You two can vote too.
Speaker 1:Yeah, you guys get to vote. What do a tiebreaker? No pressure, oh, I could have created one. Yeah, you two can vote too. Yeah, you guys get to vote. What do you think this is good? No, we should give you guys a chance.
Speaker 3:No, no, no, no. It defeats the purpose. It matters to me that folks pick their own name, even if I end up looking at it and going.
Speaker 1:It's straightforward.
Speaker 2:Yeah, it's very it's very uh straightforward.
Speaker 3:Yeah.
Speaker 1:So that's it. We've got the firehouse blend. Of course we throw a P in front of it. Uh, so great name and fantastic tasting coffee. It still was very bold, but not the most bitter of the ones. It was the bold one which kind of had a nice smooth flavor at the end of it. So from here, lacey and I made the trek up to Cotty Coffee Roastery. We started this interview at six in the morning, so enjoy All right. Marion and David, welcome to the show. Thank you, thank you.
Speaker 1:So we're sitting in your beautiful roastery up here in Georgetown, texas. It smells amazing. It's six oh five in the morning and you guys are morning people. Tell us about Katty Coffee, and how did you get into roasting coffee? Tell us a little bit about your background.
Speaker 3:How did we all end up sitting in this room? Well, let's see where do we even begin. So I actually did not drink coffee till my late 20s. And I started to drink coffee because I had migraines and it did help ease the pain quite a bit. And then over the years that grew into interest in different ways of brewing coffee, coffee from different regions, and eventually I started dabbling in roasting my own coffee and got into studying the science of roasting. So, looking at the heat exchange that was happening during the roasting, the temperature profile of the roasting process, and, separately, I had also always wanted to do something to have a business that was community, integrated, um, so these were two, two completely separate activities that were going on in my head at the time.
Speaker 3:um till dave shows up and uh and get, gets introduced to uh, to coffee, coffee, and starts to ask questions like well, why can't you merge the two? Why can't you marry the two? Fast forward February last year, 2024, I decided you know what, let's merge the two. So Kati was built with that in mind, merging the love for coffee and also having an organization that was community integrated and education focused, allowing us to give back. So that's, that's essentially how this that's amazing. Why we're sitting here today.
Speaker 1:That's incredible. I love you know that. The idea is kind of like the beans in this coffee Just a bunch of different beans from different places come together and made something amazing. So I told Lacey when we were driving over here this is like get ready for this cup of coffee you're going to have. I had no idea what we were going to be served, but I knew it was going to be good. So both you and David have a science background. Yes, tell us real quick about that. Where did all this science come from?
Speaker 3:Well, we both have PhDs. He's a chemist, I'm a chemical engineer. He's really a wannabe engineer, but it's okay, we'll accept him on occasion. But I think we both have a love for deep thinking and problem solving and that's a lot of what drove us into those different spaces, a lot of what drove us into those different spaces and a lot of what has actually made this successful, because it's a. It's a far jump from what we both did in our careers and so having that curiosity mindset definitely has helped you know, it's funny deep thinking and problem solving.
Speaker 1:It's good for roasting coffee, and it's also good for solving problems in the community, indeed. And so you start. All right, so tell us about the, about Kati Coffee. We're sitting in a beautiful facility so people can come here and buy beans from you, all right. And then I see a lot of buckets of beans. So walk us through. How does this whole process go down?
Speaker 3:Well, you came at a very critical time.
Speaker 1:Oh really, Because we got one of our largest shipments of coffee beans.
Speaker 2:Look, there's a big pallet of beans. It looks like I'm in an.
Speaker 1:Indiana Jones movie. There's burlap sacks of coffee beans sitting around here.
Speaker 3:That's 1,500 pounds of coffee that came in yesterday. Now, the good thing about that is it means that we're actually moving quite a bit of volume of coffee. But usually that's how everything comes in in the burlap sacks. They're lined to help keep the moisture and climate within the bags themselves and then we transfer the beans into the white buckets, which for us allows us to manage getting whatever volume of bean we need and still maintaining the environment, still maintaining the climate around the beans effectively.
Speaker 1:And it's a big bucket. It seals, but out of it you guys can work. A lot easier than trying to get them out of a burlap sack.
Speaker 3:Oh yes, yes, and I joke that Dave is employee number one, but it's because I cannot lift a 150, 130, 150 pound bag. Those are large sacks of coffee beans. That's what keeps Dave in such good shape.
Speaker 1:Yes, yes, yes, so from the buckets then they go, oh, they go through a quality control process.
Speaker 3:Yes, yes. So in the back I have, I have what almost seems like a little lab space, and this is where I test the moisture density and water activity of every bean that comes in through through through our doors here. Usually I would do that for a sample bean before I commit to buying that so much of it and in that space also, we have what is a lab scale roaster.
Speaker 3:Really, it's an electric roaster. It's um, I'm able to to roast 100 grams at a time. The nice thing about that is I don't waste too much beans to be able to tell is this something I like? Is it something I don't like? How do I want to roast this? Is this something that I feel will lend itself closer to a darker roast or a lighter roast? So that for me is actually a very critical piece of equipment in the corner.
Speaker 1:So what happens when you're roasting coffee Like you're taking a bean? It's normal, it's got moisture in it.
Speaker 3:Yes, so you're mostly. There are a couple of things that happen. You're driving off the moisture that's in the bean, um, and then there are also other reactions that are taking place. You have what, uh, what are known as, uh, maillard reactions, um, which is actually not very different from some of the reactions you get when you're cooking. You have caramelization that happens, which is very similar to what's happening when you're cooking meat, as an example. Right, so you have all of these reactions that end up developing the flavors that we get in our coffee. So, depending on whether you want to highlight more sweetness in your coffee or you want to highlight more of that dark chocolatey flavor that you get you end up playing with the bean quite a bit.
Speaker 3:Do you roast it a lot, do you roast it a lot less Like? Are you going to high temperatures for longer, or lower temperatures for shorter Like? All of that comes to play. And then the bean itself has a big part to play in all of this, because some beans do well roasted, medium, dark, and others just taste awful if you push them that far. And the opposite is also true that papua new guinea that dave had you smell before. If you roast it at light, it does not taste well at all. It just it does not. It's not, it's not round.
Speaker 1:You've got to roast it bold.
Speaker 3:Yes, you've got to push it a little bit.
Speaker 1:Well, my favorite of all your blends is the Pafire House blend.
Speaker 2:Yeah, you're biased.
Speaker 1:So something like that. We have our own blend through you guys here at Kachi. How does that one get roasted? What kind of beans is it?
Speaker 3:So it is a blend of Papua New Guinea and Brazil.
Speaker 1:Yes, All right.
Speaker 2:I like both.
Speaker 3:Exactly. I'm always curious when we have taste testings and I hear what people describe or what they like, what they don't like, and different groups gravitate towards different types of coffees, and it's very insightful actually to see what different groups do. But yeah, so that bean is a blend of a Papua New Guinea and a Brazil, and the Brazil kind of generally helps round it out a little bit and makes it a little bit more accessible to people with different tastes and preferences. Because Dave and I, with the Papua New Guinea on its own, as porrova, which is what we enjoy having more often than not we end up feeling like it's a little too bold, a little too much in your face, and so then blending it with Brazil for us allows it to be a little bit more rounded than not, but then for someone who wants that bold cup of coffee also, well, having the Papua New Guinea allows you to maintain that, and so it's not as middle-of-the-road medium roast to general right, yeah, something to hold on to exactly
Speaker 4:yeah, chris, you probably remember during the taste testing that we did with your folks, if we had put just a Papa New Guinea, it probably wouldn't have been very appealing to. There. Would have been a few people in that, right, but most people probably would have said, ah, this is a little bit too much for me, right? But interestingly, when you blend it in, blend in some Brazil and you round it out, like Marian said, it becomes a lot more palatable to a greater number of people. And that's really what blends are designed to do. And, frankly, on the flip side, also, mirian and I love coffee from Ethiopia, but a lot of people don't like it because they find it too tea-like, too floral, and they just say, well, this just doesn't taste like coffee to me because it's not Starbucks, right? And so the reason you put blends in place is to really try to adapt it to more palates.
Speaker 1:Now, david, I learned a lot about brewing coffee from you that day that we did the taste testing. What are some? If you don't mind for our audience, what are some common missteps that people make when they are? Let's say, we buy the firehouse blend, we've got these great beans. You know, what do you want to watch out for when you're brewing this stuff?
Speaker 4:Yeah, so, look, I didn't brew coffee, to be honest with you, until I met Miriam. She's sort of this expert who's tried just about everything. I was a Starbucks guy. I was the first one at the window at 4.55 am every morning, getting my Pike's Place, which I can't even put near me anymore because I don't find it to be very good coffee.
Speaker 4:But really it comes down to what is the brewing method that the individual is going to use. Are you a French press person? A lot of people love French press and so a darker roast is probably going to work better in a French press, because people that go French press are looking for that, want that kind of. You wouldn't put a Ethiopian grind into a French press. You'd probably come out saying, well, this is not all that great, hey, just. Or are you a drip coffee or you're a pour over? You know, I certainly, and it's interesting every time someone comes here to purchase some beans and Marion will engage in a discussion with them about how do they brew their coffee. I'm hearing more and more, quite surprisingly, the number of people that actually use pour over. It's quite a few people Now. Pour over takes a lot of time. It's not like putting your cake up in the machine and hitting the button and you go, brush your teeth and come back and you're out the door.
Speaker 1:It's a bit of a process.
Speaker 4:It's a process. You've got to find what is the perfect grind level for the bean that you're actually doing the pour over with. You could do a fine grind with a particular bean and do pour over, and it will not be very satisfying. You can go to a more coarse grind and all of a sudden it comes alive, and so you actually have to experiment with the beans that you have adapted to your method that you prefer, and you actually have to do some experiments and find out what is the right level. Now, right, that means you have to have a pretty decent grinder, right, one of those little pulse grinders that we've probably all seen. Where, right, you end up with some particles in there that are quite coarse and some that are dust. Right, that's probably not going to work. If you want the consistency of grinds, you have to invest in a decent grinder. But if you're serious about your coffee and you really like quality coffee, it's worth the investment.
Speaker 1:So if you're holding a bag of firehouse blend in your hand. First thing you got to know is you need to grind that baby right, all right. Is you need to grind that baby Right, all right. So you want to grind it like, right before you brew it? Yes, okay, and then so any recommendations? I guess it would depend on how they decide to brew it, huh.
Speaker 3:That's right. It would depend on whether you're going with the pour over a French press or an espresso based drink but there are a couple of things, though, that are general uh guide.
Speaker 3:So um a french press. Uh, pour over more. On the coarser side of the grind, um a a drip. Well, that's again medium to coarse, depending on someone's flavor preference, and then espresso based drinks, you have finer grind. But the other thing that's a common theme across all of this is the temperature of the water, and so keeping the temperature just around 200 Fahrenheit keeps you from over-extracting the beans and ending up with a deeper, almost feeling like a charred taste in my opinion, if it's too hot, it tastes charred.
Speaker 3:If it's too hot it over-extracts and for me that over-extract flavor is is along those chad lines. But each individual I mean. So it's. It's interesting. There was a gentleman who stopped by yesterday to talk about a uh, a brewing class he took and he said he really liked the over extracted coffee. And I go well, that's a very interesting way of putting it, but that's what I mean by. Each individual has unique preferences, but it's really the grind. You can't go too fine when you're doing a pour-over or a French press, the temperature beyond 200 Fahrenheit, or when it's boiling, you're more likely to over-extract. Now, if you like over-extracted coffees, you're more likely to over extract. Now, if you like over extracted coffees you can steep them longer.
Speaker 3:There's another way to get there, as opposed to using temperatures to draw it out.
Speaker 1:Interesting, so buying the bag. That's just half the battle.
Speaker 3:That's right.
Speaker 1:So Miriam and David have done their job, giving you this amazing bean. Now it's up to you To figure out how to grind it, yes. How to brew it yes, that's kind of fun, it is. Yeah, it is.
Speaker 3:And it's a different way of putting it. It's possible to have a subpar coffee experience if you don't, if you're not attentive to your brewing process.
Speaker 1:Yes, all right. So this for me, this isn't something I'm going to be able to do like on a typical Monday morning, so let's say that it's weekend. I want to do this. How long will my bag of beans last if I keep it folded up, or is that something that we need to be concerned about?
Speaker 3:So if you have a bag of beans that you keep in an airtight container away from direct sun airtight container away from direct sun, you should be able to still have fresh coffee beans for about three months is what I would keep.
Speaker 3:I would keep keep it for beyond that they're gonna start to taste some staleness in the beans and so that's that's not ideal. But the other thing also is when you grind the beans before you use it. Ideally, grind the beans just before you use it, but I know not everyone is up at three and or has the time to do so, with all of the things that we have to balance.
Speaker 3:all of the things that we have to balance, um. So I know, I know, I know people who would do the, the grinding the week, the weekend leading up to to do that little.
Speaker 2:Sunday.
Speaker 3:And then, yeah, um, and have it, uh, have it, have it through through the week and you'll. You'll realize it that as he goes okay, so Monday tastes good. Tuesday, it tastes good. Wednesday, it starts to taste a little bit flatter.
Speaker 1:Maybe you just grind again on Thursday, yeah.
Speaker 3:Yeah, but if you're going to do that as well, keep it in an airtight container so that it doesn't oxidize.
Speaker 1:All right. Well, let me ask you a philosophical question, of course. All right question. If you could sum up your philosophy on coffee roasting in one sentence, what would that sentence be?
Speaker 3:Pay homage to the bean. That's what it will be, because the bean, each individual bean, has a character. You can't force beans to do things they don't want to do, kind of like firefighters.
Speaker 3:So you have to pay homage to the bean, and I'm seeing that right now I have a Peruvian bean that isn't roasting the way I had intended for it, and so I have to step back, quite literally, go back to my little corner and take all of those tests again and ask myself why is this not going in that direction? And I think last week I told Dave oh, I figured it out the water activity is very high and so well higher than typical, and so I have to roast it differently. I have to hit it with a lot more heat, and the bean that we got was was much tastier than what we had before. But that's, that's what it would be. It's pay homage to the green that's awesome yeah all right.
Speaker 1:So then I'll post my next question at David do you remember the best cup of coffee you've ever drank In?
Speaker 4:fact I do, and Miriam and I were traveling in New Orleans and we stopped at this. Well, everywhere we go, we look for coffee, typically sort of more specialty coffee shops, and this place was maybe a quarter mile from where we were staying, and so we walked over there and I was in absolute amazement. I knew this was going to be a fantastic cup of coffee, because the lady that was actually making the pour over had the vessel, was sitting on on a weigh scale, and so she was actually weighing out the exact amount of coffee and putting through that coffee the precise ratio of water. She was then weighing it onto this and I was sitting there watching. I said, oh boy, this is going to be good. And the and the attention to detail that she was taking told me this is going to be good.
Speaker 4:And the attention to detail that she was taking, told me this was going to be fabulous, and so the two pour-over cups then came to the side. She gave them to us. We sat down. I took one sip and I said, my Lord, this is good, this is really really good. But I could immediately tell, with the amount of time she was taking, she also knew that this was really good coffee that needed to be treated in such a way. It wasn't inexpensive, but it really was quite good. That's amazing, and I'll remember that cup of coffee for years.
Speaker 1:You guys have been so instrumental on getting this foundation up off the ground, have been so instrumental on getting this foundation up off the ground and moving forward with the website and everything else, and all of that really is going to be funded by you guys. So thank you so much. It's amazing I was telling Lacey last night too, like if I hadn't had that meeting with David months ago, I don't know where we'd be right now in that process. But you guys really were a catalyst for like hey, they're waiting on us. We got to get this off the ground, so it's good. And then we hosted our CPR class on Saturday. We had 14 people come in.
Speaker 3:And this is for open to the public, open to the public, free Nice, ta, you know, and this is for open to the public, open to the public, free Nice Taught by firefighters.
Speaker 1:Yeah, that's right. And then so we're looking to. We need to order supplies. We're going to do a stop the bleed class as well.
Speaker 2:He's had people from the class perform CPR.
Speaker 1:Yeah, oh, wow, it's working.
Speaker 2:Yeah, it's working.
Speaker 1:Yeah.
Speaker 3:Creating community safety.
Speaker 1:So yeah, but, anyway, just thank you all so much. This is great. This is really really amazing. Well, that's it. A lot of firsts and beginnings in that episode. It was the first episode of season two and marked the beginning of the Pflugerville Firefighter Foundation, as well as being the beginning of a beautiful partnership with Kati Coffee. So I hope this episode inspired you to number one, order a bag of a Firehouse Blend. Check out katicoffeecom. Kati with a K. And, more importantly though, I hope that it inspired you to make an impact in your community.
Speaker 1:So we're going to be out and about in Pflugerville for season two and, after all the support and love that we received from our community, we aim to give back. So follow us along for season two. We've got a lot more in store. No matter what you think about the city of Pflugerville, you cannot deny that our present is very closely connected to our recent past, that our present is very closely connected to our recent past, and, with that in mind, we take episode two of season two over to the Heritage House, where we connect with a little bit of old Pflugerville and hopefully give you a better idea of what life was like in the city years ago. Stay tuned.
