Interview with Julie Reisler of The You-est You Podcast

Hi guys, my name is Donny Rouse and you are listening to the One Life Podcast. I have a special treat for you guys today. It is an episode off of the USU Podcast hosted by Julie Reisler. So if you don't know Julie or not familiar with her work, Julie is a passionate and purpose driven entrepreneur aimed at helping people find their truest truth. So Julie digs a little bit deeper into the coffee in terms of what got me started on my journey so that others may benefit from it. So I apologize if the audio quality seems a little bit poor here. I'm currently traveling in Asia and I promise that it's going to get better right about now. So without further ado, enjoy the USU Podcast.

Welcome to the Uistu Podcast. Get ready to discover the truest you the one you were born to be. You'll get an inside peek on the incredibly human and empowering stories from leaders who who have chosen to become their most extraordinary selves. Join me Julie Reisler, your host and author of get a PhD in you'd to get uplifted, inspired and unleashed as you connect more deeply to your purpose by living as your you estu hey friends, it's Julie and I just wanted to share a quick note with you. I'm really, really, really excited about this. I I am obsessed with smoothies. If you see anything that I post in social media, I'm drinking a smoothie. I drink one at least every morning, sometimes twice a day and I'm just sharing that. I've had the pleasure to connect with Vitamix. I have a Vitamix. I love it, I use it every day. I've had it for years and there are all kinds of discounts now including free shipping and you can pick one that you love. I've put a couple that I recommend, the one that I use and a few others that I love and then there's the stainless steel cup that I love there. So if you're interested in some cool discounts and just checking out what Vitamix has to offer, then you can just head over to my website shop which is juliereasler.com shop and want to see pictures and let me know about your smoothies. I'm going to be sharing more about the ingredients and what I use because I have some powerful things going on in those smoothies. They give me a lot of energy. Anyhow, keep me posted and you can get your discounts and free shipping@juliereasler.com shop yay. Hey hey hey usu listeners. It is Julie. I'M so honored you're here with me today. I love having you part of this community. I hope you're getting so much from the podcast and you are in for such a treat today. We have an amazing guest. So excited for you to get to know Donnie Rouse. Let me tell you about him before we get into our conversation. Donnie is the founder of Rouse Coffee Company and he has been active in the coffee community for 17 plus years. Having worked in various capacities from barista to an educator and roaster, one thing has always rang true. Coffee people and travel have always been his passions. In college, he worked for Starbucks and was one of the first in the company to earn the Coffee Master title. While there, he started the free pour mailing list. Oh, I love that. The company's first comprehensive mailing list to include new product highlights, coffee tastings and pairing notes, equipment reviews, and subscriber Q and A. He also traveled the region presenting Coffee Talk, an educational series on Coffee. In 2005, Donnie left Starbucks and Corporate and formed the Connecticut Coffee Society in 2007, educating all who wanted to learn about the magic beverage through cupping. That same year, he was elected president of the Northeast Regional Roasters Group in charge of organizing annual retreats for coffee professionals where he served a term of three years. Deciding there wasn't anything he'd rather do, in October 2007, Donnie took the leap of faith and started, as I told you earlier, Rouse Coffee Company. Donnie currently resides in Fairfield County, Connecticut, where he roasts and bottles his award winning Cold Roman Espresso. He's also one of 400 certified espresso sommeliers in the world and one of 6,500 certified international Q graders. We're going to talk about all this, all right? I don't know about you and all those listening. This makes me really want some coffee. Donnie, I'm so psyched to have you. Thank you for Yay. All right, so first of all, everyone listening. I know I always say if you're driving, don't take notes, but if you have coffee next to you, I think we should all raise up our cup and just take a sip. All right, so I don't have my cup in front of me. I should have, but I'm pretending. Take a sip of your coffee. Donnie has his. So we're going to do some coffee talk. Let's talk all things coffee. You starting a business like this? Where did you begin? Let's just get into it.

So from the time I was very young, my earliest memory of coffee was sitting at my grandmother's table. So my. I have an Italian grandmother who couldn't speak that well of English. But the one thing that she did speak was food and coffee. So every day my father and his siblings would gather at the house after, especially after my grandfather passed away, they would gather at the house and they would all meet there for coffee. And being a young kid, I would always peer over the stove and watch her make. Make espresso using this thing called giletti, which is like a moka pot or a stovetop espresso maker. And there was something about that memory that was so vivid for me. It was very magical. I remember the aroma and just kind of leaning over and watching the espresso slowly pour out the spouts. And it was just. For me, it was like a moment that time stopped. And I kind of equated coffee with that taking time, just kind of stop everything, be and, you know, enjoy the company those around you. After that, there was always this affinity that I had. So every time my family, you know, when we got our first cappuccino machine, every time it came out, I was always there making coffee for anyone who wanted one. And it kind of like continued throughout college where to the point where nobody could have a family party and have dessert until I was there to make the coffee. In college, my brother, his friend and I, we were all going to open up a cafe. We were going to kind of do the Starbucks thing. So they sent me in as the informant. Thankfully, we didn't get the space that we were looking to lease. So while I was working Starbucks, it's kind of opened my world to just kind of like the different beverages, the different types of coffee. I think at that point I wasn't aware of all the different origins that grew coffee. And so I really started to blossom while I was at Starbucks. I became one of the first coffee masters, which was a certification used for someone who had a knowledge base and could talk and explain all the coffees, the coffee brewers, everything. And then I also would travel around the region doing coffee talks. And coffee talk was my way of kind of sharing my knowledge, sharing my passion with other people. So I would. I was working corporate accounting at the time as well, so I just graduated. I was doing corporate accounting, and then I was holding this job at Starbucks, doing this out of pure passion. So it's funny how I found that it's a common theme in my life in terms of how change happens. Because change, it never really happened where I was like, oh, this is what I want to do. This is what I do. Let me take those steps. It was always the result of some kind of turmoil, some kind of conflict in a way. So when I was at Starbucks, I wanted to be. I wanted to move up into marketing. And at that time, they preached the idea that you can move up, you can do anything within the company, starting from that barista position. And I did more than anyone did. I went well above and beyond my job responsibilities. When I applied, I got overlooked for marketing. And then it was at that point I said, you know what? Well, screw this. I'm going to. I'll, you know, I'll figure out my own path. So I went to work at a cafe in the town over from me, and it was a local roastery. I was a college graduate. Making. Making less than like high school students were making. I was like, okay, this is great. My father was barking at me, what are you doing with your life? You're working at the coffee shop now. And I started roasting. That's when I kind of first started roasting. And I kind of revamped his entire espresso program. And then there was a manager position that opened up. So wanting that manager position, I asked him, says, you know what? I'll take the position. You know, could I have a chance? And he just said, no, no. And from that point, the same thing happened. I just kind of got angered. I was like, okay. I started the Connecticut Coffee Society, which I aim to educate people all around the tri state area about especially coffee. So I ended up becoming one of the largest coffee meetups I believe, in the United States. The most active. They did a coffee cupping, which is a way of tasting and quantifying the coffee. So they aired a cupping that I did on both coast, east and west coast. So I left the company. I went to Italy for three months, which is not a bad thing.

That's never a bad thing in Rome.

And kind of like drank my way around Rome at that time. And when I came back, I started a coffee company with my brother called Flavor Phil, with his name being Phil. And then when things kind of were a little bit shaken there, I said, you know what? I'm going to step out with my own company. And that's when I stepped out with Rouse.

Wow. All right, I've got a lot of questions for you, so if you're listening. So Donnie's taking a sip of his amazing coffee. We're all a little envious because I know your coffee is incredible. We were just talking pre show about, like, at this point, I really only want to Drink excellent coffee. It's just once you've had excellent coffee, nothing compares to the problem.

Confession. Confession number one. See, I believe in integrity, actually. Tea.

Oh, that's great. Okay. I love the integrity. Nope, no, I'm with you. I had tea before. It's all good. Tea, coffee, mainly coffee. It's all good. First of all, I just acknowledge you for the courage it took to start your own business. And I've got a bunch of questions for you. I want to. Before I get into the questions, one thing I want to point out that you said that I think is often what many of us are looking for. You said this whole idea of coffee is really about taking time to be and enjoy. And the light bulb went up for me is. I think that's something that we in this country and society, fast paced, moving from one to the next. Thing we often miss is taking time to enjoy, not taking it on the go and missing the flavor, but like sitting down, you know, savoring. Which sounds like, you know, I know traveling in Europe, France, Italy. That's what they do. You probably did that for your three months. So I just, I love that your, that your focus and part of your intention. I just heard under what you were talking about is helping people to really do that more. It's really wonderful. Yeah, I'm curious. So, you know, it sounds like you got a bunch of no's and it not working as well with your brother. How did you get the courage to start your own business? And then we'll talk about like what actually it entails to start up a coffee roasting business. But how did you get the courage? A lot of people listening, have an idea, have a side hustle, maybe business they're starting, know someone with a business like, you know, it takes something to do that.

So for me it was, it was when I first started my business, it was, it was pure passion. I mean I, yeah, I literally like, like drank. I mean I don't know what the term is like, but all I thought was coffee. Yeah, the only thing that was ever on my mind was coffee. So when I started the business, so I was really hesitant to step out. I had, I wasn't confident yet in my abilities to do so. When I became president of the Roasters. So the Roasters retreat that you mentioned there, it was funny, there was all these roasters that were present at this event at the end of the, whatever it was, I think it was a three day event. They said, okay, well it's time for us to choose a new president. Of the, of the retreat. Do I have anyone want to nominate anybody or any volunteers? So I shot my hand up and looking around and there was no one there. And so I'm like, really? This is, this is me. All right. And I thought for me, I found as a way to kind of curate an event to pull in. So the years following, I pulled in the biggest names in coffee. People who were like, you ask anyone, they're big names because of what they've done in the industry as well as how they've evolved the processing methods of these different coffees. So I pulled in the retreats. This way I could learn from the best of the best. But in 2007, when I took over this event, what I saw was I had all this knowledge, more so than these people who already had established businesses. So what was I afraid of? So the. A couple days after I got back from the event, that's when I registered my business.

Wow.

That was the push. It was just kind of like this little nudge of knowing that you know what, I have what it takes because all these people are doing it. And this is the knowledge base that I'm bringing to the table.

I love it. I love it. I love what you said about what I really got. Is that fueled by passion? Like your passion for. It really fueled you and thinking for people listening, I always like to think like, how is this relatable? So someone who's listening, you know, if you have that passion, if you don't have that passion, don't go forward. But if you do have that, like, it's so clear listening to you. It's what you thought about at all times. That's what you know.

Yeah.

Morning, noon, very much so. Night. Yeah, yeah, yeah, yeah.

I used to drink pots of. So I used to drink. No, no bs. I used to drink pots of coffee before I went to sleep. Like a group full time, I would sit there studying, sipping a coffee, admiring all the nuances and then I'd pass out. It didn't bother me.

You're like, no problem with the caffeine. Your body's. Listen, we're going to be a high end roaster, so we're going to have to deal. We're just going to have to learn.

I'm so caffeinated. I think having that much caffeine was actually like a downer for me.

Oh, that's so funny. That's so great. I know. I was going to say, how's your body handling the caffeine? But you seem to be fine.

Oh, very Good.

Yeah, you seem to be great. Tell us a little bit about. So now you're starting your business. Like then what, like what does it entail to start a coffee roasting company? Maybe get even into the day to day. Just curious for those who have no idea, what does that look like?

So I have, and this is a good topic because I have people who have contacted me because they have a business idea and they want to get involved in coffee. And the first thing I would say, and well, first, if I were to go back in time, so if I were to go back to 2007 and if you were to say, all right, you're starting this now, this is what lays ahead of you. This is, this is what you're gonna, this is what you're gonna be doing 10 years out. I would be like, what the heck? And I don't, I mean, maybe I wouldn't have, I'm not really sure. It's kind of like you, when you have your, your, your goal or your eyes set on the outcome that you're, you're not really looking at everything in between. And, but if I were so knowing what I know now and how I would have, if I would have done things differently, I would have gotten experience on someone else's dime. Like learn the art of roasting, if that's what you want to get into. And just learn first because sometimes you get into something and it's not all you thought it was going to be.

Yeah.

So for me, I really like the people aspect and I'm really good at roasting coffee and really good at making my bottle the cold rum and espresso. But it's not, you know, it's an aspect of the business where I feel like, you know, it's almost in a drain in a way. And I say that not because like I, my, my juice or the energy I get is from dealing with people, from being out, engaging to be out in the world. And that is what I really feel like I bring. So know where the time is going to be spent. With that said, with the cold room and you were, we were talking earlier. I always do an intention whenever I brew the coffee. You say brewing it with love. There's always an intention that goes with, every, every time I'm brewing it. There's this ritual that I have around that where it's, you could think of it as like a blessing in a way that I, I, I really think it adds something to it. And when people try it, they say they, they feel it.

Absolutely. Oh my gosh I love that you do that. I'm actually thinking about there's an accessory by. It's Alex and Ani. I don't know if you've heard of it. They have a lot of women's bracelets, beautiful different jewelry. And they actually bless every single item that they make. And I mean, they're huge now. And I just. I really believe in that. I love that you do that. We could go on a whole tangent about that. Like, if you know about the Dr. Emoto study on water. I don't know if you know that where how you speak to a plant or to water or to anything really has a vibration. So I love that you're bringing in that real intention. I'm like, so excited to try your coffee. It's going to be awesome.

You're going to be hooked. That's your warning.

Oh, God. Oh, no. It's all right. That's not a bad one. I'm just. As long as we're not talking tequila here, I'm good.

Yeah, you can mix it with tequila.

Yeah, you could mix it with tequila. Tequila doesn't like me, but coffee's good. I could do a little coffee. It's good. So you have an intention. So take us through. I love what you said too. And I'm thinking for those that are like, yeah, I think I want to start like a juice bar or whatever it is. Like, go first, get experience with someone who's already created it. That's kind of a takeaway. I heard do that so you. So you can know, like, is this really what I want to do? So, okay, so now you have this, you know, roasting company. How did you get up and did you find a place first? Like maybe tell us a little bit about the story and then what happened from there.

So when I first started, I actually. So I purchased my. In 2007, I purchased my first roaster. It was a two kilo roaster. And I was going, you know, this is going to be easy to make coffee. And I actually literally set it up in my garage and, you know, I put a coffee in and I'm tasting. I'm like, this is not. I wouldn't feel comfortable selling this. So for three years, I roasted the coffee and I would literally dumped everything. So I bought probably like 500 pounds of coffee or something like that around there, and I literally dumped everything. But let me tell you what I did do. So it's kind of a catch 22. You have to know what kind of intrigues you. So the whole, like, the production part, being there for that day to day production, like in the, in the beginning, it kind of, it was exciting. But one of the things that I do like and I still, that still holds my interest now is the whole sensory process of coffee. It's like that sensing and say, okay, well what's going on here?

Right?

And then knowing. So when I was roasting in those three years that where I was literally dumping everything, I would roast something. And when you follow. So let me backtrack real quick. So when you roast coffee, there's something called like your, Your profile. A profile is essentially your recipe on how to roast a coffee. It's. It's a plot of the time, time versus temperature. So with my machine, when I purchased my machine, I kind of tricked it out. I changed. I. Like, this is where my father did H vac, like air conditioning. So I had this. I'm very good with using my hands and I have this mechanical mindset. Wow. So I, I swapped out a motor. I put a frequency drive which adjusts the speed of the motor. So this way I had control over fan speed, airflow and everything. And then I could literally take the. I would roast for the three years I would roast. Like, I'd plot out this curve on a computer and then I'd say, okay. I taste it and say, okay, I'm getting these notes. What would happen now if I change this aspect of it? I'd roast it, cup it again and say, okay, well, all right, this happened. This was a result of this change. Okay, let me do the opposite now. Okay, all right, now I'm getting this. And I literally would. How to teach myself how to do it. Like plotting out all these things and understanding what were the contributors to taste and what developed the coffee to a flavor profile that was, that was. Someone would find like, that someone would enjoy. So it's. It was, it was tough going through it. But looking back in hindsight now, I mean, it pretty much taught me everything I know now about the roasting side.

Well, I love this Donnie. It just reminds me of the Thomas Edison where he talks about like, oh, yeah, no, I didn't fail. Those were however many thousand times that I tried. And it sounds like you were. I mean, my gosh, to try for three years, that's like what I'm hearing is just this incredible determination and desire to, to get it, to figure it out. Yeah, yeah, like that. I'm just thinking again, those tuning in, like, it doesn't happen overnight because, see, we can see, you know, your. We could Taste your coffee and see you have this company and you're expanding, and it's like, oh, that just happened. And I think it's important to be reminded for anyone whether you're an entrepreneur or there's a goal that you're setting. It's like, no, it takes time. It takes grit, determination. It takes this passion, like you said.

And if there's one thing that I've learned. So I just completed my Espresso sommelier and one of 400 espresso sommeliers in the world.

Wow.

So I went to Italy, and it's so fast. So. And this is kind of a lesson on life as well. So you. First of all, you think you know it. You think you're at a point when you know everything, and then you realize you know nothing or not that you know nothing, but that there's so much more to learn.

Yeah.

And then also. So I've always revered Italian espresso as, like. Italians as, like, the authority on espresso. Yeah. But having learned so much over the years, I would say even just prior to taking the sommelier course, there's. There's an etiquette that we have in the United States, for example, in terms of, like, all these. There's all these variables at play when you're talking espresso and every little thing. I mean, if you're trying to pull a consistent shot, there's so many factors that it'll make your heads. If you knew what those variables were, you like, oh, my God. How does someone pull, like, a consistent shot?

Right.

And there's so many variables at play. It's part of the thing that keeps it interesting. But you also see that, like, at least for me, was that it doesn't always have to be perfect. Like, I was in Napoli, for example, in Naples, they have a lever machine. So United States and most of Europe, they have, like, you press the button, right? It doses the amount of espresso inopoly. They have, like, lever machines. And which there's. When you pull the lever down, water comes out through the piston. And a lot of the time, the water is literally at a boiling. It's at a boiling point because you can see it billowing out of the bottom of the portafilter. And yet, somehow, the coffee tastes amazing. It defies all logic. And I figured that out now after playing around back home here. Like, all right, how does this work now? I know, but so cool.

That's so cool. I love the artistry and the attention to detail and the fine tuning like some of these traits and skills, like the way that you really poured yourself. That is actually, pun intended, poured yourself into this is really, really inspiring. And I love showing the underbelly of what it takes to create a business that's successful because I think it's easy to be like, oh, yeah, he just has this product. No, you've put so much heart and soul. I can hear it. Passion, fuel, time, attention, travel. Although that would not be a bad travel to keep going back to Italy. I would totally be on that boat.

If you ever want an espresso tour, I'll be more than happy to give you one.

Yeah, I think anyone listening, we're going to like, do a little. Yeah. Email me if you want to be part of an espresso tour. Maybe we'll create some sort of really cool USU espresso tour. I don't know. Just making it up.

I would do it.

All right, write in. If you guys are listening and you want to be part of an espresso retreat, we'll do it. Who knows? If we get enough people, Donni, we might be hosting something.

Deal.

Lots of coffee. I love it. All right. Lots of coffee. One of my other, I guess questions for you is, well, first of all, do you have a storefront in addition to the roasting? Where can people find your coffee? Because I know people are going to ask, where can I get it? Where can I try it?

Okay. So on my website, Rousecoffee R a u s coffee.com I ship nationwide. So my signature espresso that's ships. Cool. So there's like three, three bottle. You get a one, two or three bottle option and then the shipping goes down with each additional bottle because it has kind of. And I want to say this because even one of the challenges in doing what I'm doing with the espresso. So I'm the only bottled hot brewed espresso that you're gonna find on the market right now. There's cold brews and all these other things, but the process is very different. And you could taste the difference in. In the coffee as well. And so as a result, like, so the bottles are online, are 21 per bottle, but there's 16 shots in a bottle.

Oh, wow. Oh, wow.

It's not like a cold brew or so just kind of put things in perspective, but.

Right.

But there's shelf life of four months, so you can get everything online. And then I also do stores in Fairfield county so you can buy both my roasted coffee and bottles of espresso. As well as I do locally. And I do a handful of farmers markets locally in Fairfield County.

Awesome.

I kind of stayed away from doing a retail just because going back to, like, I have a big passion for travel. Yeah, Travel. And I didn't want to be tied down to one location, so this just worked for me.

Yes. So people can. And I'll have this in the show notes rousecoffee.com and they can also get your roasted coffee as well. Like.

Yes. Yeah. Okay.

Fantastic. And talk a little bit about. About. I know one of the first things when we met. So. So Donnie and I met at the Mindset retreat with Boldheart with Fabian Frederickson's awesome group. And we. Right away, one of the first things you said is, like, I love travel. Like, I want to figure out how to do more of that. Love to hear more about your, you know, the future vision you have both for your. Your, you know, coffee company and then. And what else? What for your usu, like, what. What's on the horizon for you?

So that is actually being developed. I mean, as you see me here, everything is kind of being formed. And I want to say it's not a very comfortable experience. It's not a comfortable experience because I have to shed older beliefs, old ways of doing things, and also kind of like delegating some of that responsibility in the task to other people. But I will say, with that said, there is some really exciting. So coffee, for me, like I said, coffee is a moment. It's a moment of people that I have with you consuming my coffee, where you get to stop. And for that moment, you actually are, in a way, you're communicating with me. So I have different coffee blends that I'm doing. And all that stuff is kind of in the process of being done now, where it's all about that moment. It's all about thinking what you want for your day, what you want for your life. So when we were at the retreat, one of the things I told you is that a friend of mine had asked me a question I was going through. Like, I'm in this kind of like this state where things are getting a little bit shook up. And she said, listen, we all end up at the same destination. The only difference is the journey we take to get there. And when I was looking at the journey, the path that I was currently on, it wasn't the one that I wanted or the one that I envisioned for my life. If I were to die tomorrow, I wouldn't have said, well, you know what? I am very happy Doing this. I want to. I believe that the world is an amazing place. And it's more for me than just going out and wanting to see different sites. Although, like, I want to see all the beauty. But it's interacting with different people. It's having these experiences and being stripped of everything. Because when I travel every. It's like everything stripped out. You have to overcome biases, prejudices that you don't even know you have. So you're going through this life and you're just kind of like a zombie, going through your day to day, not even sure these recurring thoughts that are going on in your head. But then all of a sudden when you step out, you're like, oh my gosh, and I'm alone in this new place. And then when you have to interact and meet some people, you realize that these belief systems that were embedded into you long ago actually start coming up. And then when you overcome them because you want to have a friend or something like that, it's very empowering. It's this. I mean, it's one of. It's. It's like what I would like. I feed for and thrive.

Yeah.

It's one of the reasons I love travel.

That's so powerful. Yeah, I really. Well, what I hear is part of. For you and your own growth and development is being able to expand yourself, your sense of self, your sense of humanity, your sense of self in all kinds of humanity and to be part of that experience and so see who you become in that process. That's what I'm hearing. And it sounds like that's. That's really important to you.

Yeah, it's an internal and external. It's like internal and external exploration. And there's just. There's just so much in the world for, you know, to see, like to just stay in Fairfield county, where I am.

Yeah.

Very small world because, you know, so many people are like, oh, you can't go over there, it's not safe. I mean, I've been to so many places and to see like the smiles of people who have nothing and you realize I made a comment in my first podcast, which is called One Life, that I encountered people who had nothing. And the happiest times I had in my life were where there was. There was nothing. There was no. I didn't have any title. No one know who. No one knew who I was. Just this, this very raw interaction, this very present interaction that you had with other people around you or even the people who were in this origin country.

So that is such a Great way of just really a reminder, I think a call to action for all of us to just tune in to what is naturally, what makes us joyful. You said being in that moment and looking for that joy, that happiness that has nothing to do with materialism or material things. Even happy could just be smile, eye contact. And that's one of the things I noticed about you, is you're very present, and I think very good at connecting and being present in the moment. And so just a reminder to all of us. I love what you said. It's like that reminder we're all going to be in the same destination. I think about this every day, actually. Like, what are we doing with our days? And really, really, really cool stuff. Donnie, I think, you know, just your. Your idea of how you want to expand yourself and travel is fantastic. And I know for those listening, Donnie has a podcast as well called One Life, which it's so great that you're. That you're going to be focusing right on the idea of we have one life to live.

Yeah. So it's called One Life with the One Life, One Life podcast with Donny Rouse. It's very much like going back. It is that. That kind of like live your life. So I'm going to Singapore. Vietnam. Singapore and Hong Kong in two weeks.

Wow.

So I'm going to be doing some posts from there, but it really is. It's kind of like, it's a telling of my personal journey internally as well. Yeah. Because I know, like, everyone thinks that they're alone in. In the things that they're going through. And I know that, you know, in practicing vulnerability and sharing the, like, vulnerable points, you know, people feel like they're a little bit more connected. They don't feel as alone.

Yeah.

So that's really the point. And as well as to inspire people to kind of step out and just see the world.

Awesome. I love it. Well, I hope everyone listening. There's so many. There's so many nuggets here and takeaways, and I highly recommend that everyone gets the. To rousecoffee.com so you can try your coffee and to follow you and tune into your podcast, the One Life Podcast with Donnie Rouse, and connect with where you're going to be and what you're noticing, what you're learning, what you're seeing. It sounds like you're going to be really sharing kind of wherever you are, which is so cool.

I'm excited. Really excited for it.

So cool. So my last question. Is there anything that I didn't ask you or any wisdom that kind of drives you or that you want to share with our listeners, that is, that just might be helpful for people to think about before we wrap up.

Well, I mean, so I was talking with one of our fellow boldheart members, and at the end of our talk, she was kind of coaching me through some of the mindset stuff, like where I feel like I had hit a snag. And at the very end I played her, I had this vision reel that I made for myself. So when people ask me about, like, you know, when you talk about the law of attraction, about picturing the thing that you want.

Yeah.

Travel is the one thing where I know without a doubt. So I want to hit 100 countries before 50. I have 12 years, and I know without a doubt that I'm going to hit that because, like, I just know it's a certainty I have with the vision I have. The reel that I play, I played it for her and there's. It poses a question. It goes, if tomorrow. If tomorrow were the last. If tomorrow it were all to end. No. Oh, gosh, how am I forgetting?

It's all good. You can paraphrase.

So tomorrow was the last day. How would you. If it were going to end, how would you live tomorrow? Or how would you live today? And to start from there, and then at the very, very end, it says, take a moment. Enjoy now.

Oh, I love that. Awesome. Awesome. For those that don't know what Vision Real is, it's basically like a vision board that you can put, like in a PowerPoint sleep slide with pictures of what you want to manifest what you want in your life with music. Right. Did I kind of sum that up? Yeah. I'm going to work on mine soon for 2020. Awesome. Awesome. I love that. Really taking that moment and you said it a few times, really coming back to now, coming back to this moment, honoring today. How do you want to honor today? How do you want tomorrow to look? Because we don't know.

We don't know the closest friends I have. So I was actually looking over photos and I was looking at the people that I connected with the most and all those people that connected with on the very deep level, there was all this aspect of that very being present, which is something that sometimes I find very difficult to do here because the mind's always busy. But when I travel or with them around certain people, regardless whether it's home or abroad, it's really the people who are able to connect and be present in that moment that I connect best.

With beautiful. So powerful. You have a lot of depth, my friend, and your coffee does. So I'm just saying this was like coffee talk extraordinaire and just really, really, again, acknowledge you for taking the leap. I know as an entrepreneur myself and for those listening, whoever know, anyone that's done it, it takes something. And really excited to watch you continue to soar and expand. All of that you want to do. Podcasts, your coffee company, your travel, marrying it all together. I could see like, where in the world is Donnie with like a cup of coffee, Right? So we all got it. We're going to all keep up with you. Can people find you on social media? Is it just under your name? What's the best way to find you on social media?

Yeah. So on social media, my handle is Donny D O N N Y Rouse R A U S and that is my personal, my business one is Rouse R A U s Coffee C O F F E E. Typically when I do, I'll do live Instagram feeds and I try to kind of balance posting between the both, but usually the travel usually kind of tends to go towards my. Towards the personal. I have Facebook too. You can do Facebook RouseCoffee or Facebook Donnie Rouse. Then I do the One Life podcast with Donnie with Donnie Rouse on Facebook group.

Awesome. My gosh, fantastic. Well, I just want to thank you so much. So fun to talk to you and you have a ton of wisdom and just awesome to share you. Thank you for being with us today.

Thank you for having me. It was a pleasure. It was nice seeing you again and I enjoyed it.

Thank you so much for listening and tuning in. We are thrilled to have you part of the USDU community. By being your best self, you are adding each other enormous value and service to the planet as you can't give away what you don't have. If you've enjoyed the show, please rate and recommend it on iTunes, iHeartRadio, Overcast, Stitcher, or wherever you get your podcasts. You can always get more info@juliereasler.com here's to you and you're becoming your you est you.