Episode 21 - Kieran Horsfall

  

  

In this episode, I talk to Kieran Horsfall, founder of PEDLA Co.

PEDLA Co., a social enterprise, was founded in 2017 with a mission to deliver profoundly good Nitro Cold Brew coffee & tea, using innovative and disruptive technology, while contributing to the sustainability of our planet. Their handcrafted, ethically sourced, single origin Nitrogen Charged Cold Brew coffee, tea, & related beverages ONTAP are from specialty coffee and tea produces of Australia and the world.

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In this episode we cover: 

  • The story of Kieran’s love for coffee and how it evolved into starting his business
  • PEDLA Co.’s carbon footprint model
  • Their dedication to sustainability which includes using a fully recyclable keg system that uses less water
  • The untraditional way of serving coffee at PEDLA Co.
  • Their all-natural coffee ingredients and why their coffee has lower acidity levels
  • Kieran’s involvement with OzHarvest
  • Where and how he rescues food for the organization
  • PEDLA Co. Coffee Trike

Links

    Transcript:

    FELICITY:

    This is episode 21. Welcome to the All Torque podcast, where each episode we interview an inspiring person to share their story with you. I'm your host, Felicity Dales, managing director of Body Torque.

    I have here today, Kieran Horsfall who is the founder of Pedla Co. Coffee encapsulating coffee, art and culture reimagined. Kieran has been working in the hospitality industry for over 18 years and he’s committed to the culture and community that stand behind the importance of a great product. With big dreams and lifelong aspirations, late nights and long hours, everything that Kieran has done and continues to do comes back to the most reliable element, his first true love; coffee.

    Kieran has the draft coffee trike and also does wholesale distribution, coffee imparts impressions on millions of people’s daily lives and is grown in some of the most stunning landscapes across the globe. It has also accompanied great conversations with perfect strangers, nurtured bleary-eyed mornings especially after riding and for men to dreaming up adventures and the list goes on.

    The coffee you use comes from award winning producers located in Guatemala, Brazil, Costa Rica, Columbia, Nicaragua and Ethiopia with close relationships forged and maintained. You believe that knowing the story behind each coffee is important, discovering quality, focus, passionate and dedicated producers of distinctive coffee, with a mutual respect and mutual love of coffee, no expenses spared or detail is overlooked in the pursuit of providing just that; the perfect cup.

    Welcome, Kieran.

    KIERAN:

    Hi, Felicity. Thank you for having me.

    FELICITY:

    You’re welcome, it’s a pleasure. The coffee you use includes craftmanship, collaboration, sustainability and more. Your mission is to deliver profoundly good nitro cold brewed coffee and tea using innovative and disruptive technology while contributing to the sustainability of our planet.
    Tell us about your story, Kieran. How did your love of coffee evolve into starting this artisan coffee business?

    KIERAN:

    Like you mentioned in the intro, I just figured a chef for about 18 years and I’ve always drank coffee in my daily routine. And when moving to Adelaide, I started working in a renewable energy company here and my days were spent walking on the beach and it was something that spawned out of an idea that it would be nice to have something to have along the beach while walking. A lot of the cafes and the kiosks here close quite early and there seemed to be a lot of people walking by and I thought it would be a great idea to have something that they can enjoy in the parkland or the park or on the beach; a coffee.

    I spent a bit of time in Canada and the U.S. and saw the emergence of cold brew and nitro cold brew, I went through there a few years ago.  

    FELICITY:

    Oh yes.

    KIERAN:

    And that’s where the idea come from originally, when I saw the emergence coming here in Australia and I thought there’d be something that I would be ready to offer the public.

    FELICITY:

    And so what’s the take up been like? What’s the reaction been like from people?

    KIERAN:

    Yeah, fantastic. I launched about three months ago, it’s been under really good response from local community. Obviously, that’s not something they’ve formally seen before. Obviously, cold brew is only a new thing that’s happening in Australia at the moment. Along most of the cafes or roasters are doing alongside their cup of joe but more retailers are bringing out in supermarkets, but yeah, I’ve had a great response from local community and just got my, a couple of locations on the beachfront here in Somerton and Holdfast Bay. Yeah, I’m enjoying getting out and amongst it.

    FELICITY:

    Fantastic, and you’re very conscious of your footprint, Kieran. I know that you use BioPak for instance, tell us about your carbon business footprint model. Let’s talk about that.

    KIERAN:

    Yeah, absolutely. I mean what I’m doing at the moment, I breath and live renewable energy so this is a continuation of what I’m already doing. Working in solar and renewables, so I mean the contact is more so aligned with those core values that I have. Using the BioPak Plastic Ingeo. P-L-A plastic, they’re made of a plant-based polymer; cornstarch so that basically after use they can be disposed or they’re all biodegradable so they can all break down naturally. So that’s quite a neat feature of using it and it’s the only plant-based polymer in Australia that has plant seeds in it as well which is really a good thing, as well.

    FELICITY:

    Yes, it’s quite unbelievable now really, when you think about it. We don’t need to use conventional plastics, that it can be biodegradable and decompose. That’s pretty fantastic really, isn’t it?

    KIERAN:

    Yeah, absolutely. And that’s just one of the things I’ve come up with, also the keg system that I use is all recycled plastic, so they’re a one-way valve keg head. After being depleted, they can be recycled as well, so there’s no return on traditional kegs. Yeah, no waste in that respect as well.

    FELICITY:

    And there’s some other aspects about the kegs. I noticed that in relation to the not wastage, in reducing wastage. It uses, I think less water, doesn’t it? So tell us about that?

    KIERAN:

    Yeah, absolutely. So, in traditional kegs after they’ve been used, generally you have to sanitise them, wash the kegs out with water and then store it away. With these particular kegs now, that I use, once they’ve been dispersed they can be broken down, decompressed and then recycled at the local biodegradable recycler. In traditional kegs, most of them are kept so that means that a truck or a delivery has to come and pick up those kegs and bring it back to the warehouse where that might be cleaned and stored again. So, there’s an added element then to transportation in that taken into account as well.

    FELICITY:

    It’s a domino effect really, if you were looking at sustainability properly. It’s not just one aspect, it just goes from every layer, doesn’t it? It’s a layered approach.

    KIERAN:

    Yes, absolutely. A lot of what’s being taken into the process and what we’re trying to deliver, absolutely.

    FELICITY:

    Well you’re definitely a pioneer with looking into having a coffee bar with a barista that pours a coffee of your choice off the nitro tap system, where the coffee cascades like a Guinness. I’m sure you’ll impress everyone with that, that sounds pretty good.

    KIERAN:

    Yeah, yeah.

    FELICITY:

    And the head settles at the top of your glass tasting the difference between each origin, that’s quite unique. Maybe you could be the first non-alcoholic bar like a Boost Juice around the country?

    KIERAN:

    Possibly, yeah absolutely. I think it’s just spawned from the idea of we live in Australia where it’s quite hot, all year round and sometimes it’s not that appealing to go into a café and get a traditional hot coffee or even an iced coffee as such. So, this sort of encompasses a lot of those aspects where you can get a fresh beverage that’s cold, that has a caffeine fix to it as well.

    But maybe down the track, looking at yeah that and maybe like a RTD version of it as well. A ‘ready to drink’ version.

    FELICITY:

    Oh okay, I was going to say, what’s that?

    KIERAN:

    Yep, so you can grab and go. Yeah.

    FELICITY:

    Right, well we’re all busy so..

    KIERAN:

    Yeah, absolutely. Yeah.

    FELICITY:

    Yeah there’s a franchise here, Bean Squeeze and they have the drive-in coffee..

    KIERAN:

    Oh, okay.

    FELICITY:

    So, on your way to work, that’s handy if you’re able to do that and just get it and go.

    KIERAN:

    Yeah, absolutely. With all that, you can have that piece of mind that it’s all natural, there’s no artificial colours or flavourings in it. Yeah and it’s healthy.

    FELICITY:

    Well that’s right, that’s what I was going to say, ask with the next question that leads into that. That your coffee is made from pure filtered water, certified organic coffee and pure nitrogen gas with no artificial preservatives or stabilisers used in the transformative process. And there’s also reduced acidity compared to normal coffee, can you tell us why that is?

    KIERAN:

    Yeah, absolutely. The coffee and water ratio is generally a lot higher than your normal extraction that you would have from a coffee machine. We take the coffee and we steep it in filtered water for up to 24 to 36 hours and rather than in the traditional sense, with that a coffee being hot extraction, rather than the heat, it’s time where the coffee bean is sitting in that water gives you that flavour and the actual nutrient from that. So, the acidity is less because obviously, it’s not coming out at a high heat. You don’t get that high acidity and it’s lots easier on the digestive system when you’re drinking it.  

    FELICITY:

    Fantastic. You’re also supporting OzHarvest, Kieran. Tell us about that, we’d love to hear more about what your involvement is there?

    KIERAN:

    Yeah, absolutely. On a personal level, I dedicate some time towards the organisation so, OzHarvest rescues food from a few different organisations and give it to people with needs. Yeah so, along with raising awareness, I spend a bit of time personally assisting the charity to rescue food and give it to people in need.

    FELICITY:

    Fantastic. Where do you rescue the food from? Like, if you’re doing coffee, how does that work?

    KIERAN:

    When I’m out on my trike, I’ll be raising money towards that, so one dollar raised equals two meals and that can be donated to people in need with particular organisations. So, with the time that I spend, at the moment, we go to Adelaide Central Markets and we walk around to store owners and if they’ve got any food that they would like to donate, they will give it to us and then we’ll take it around to those particular organisations for distribution.

    FELICITY:

    Oh, fantastic. And I guess, having the trike it allows you to see and meet so many more people than normal, really because you’re busy navigating your way around and being mobile.

    KIERAN:

    Yeah, absolutely and it’s a great opportunity to talk to people at a face to face level and be able to share ideas and get feedback from them directly.

    FELICITY:

    And your coffee trike is quite unique, so I think you developed that over in the States. Share that with us, how did you go about that?

    KIERAN:

    Yeah, absolutely. The bike was designed in Portland, Oregon. I had it imported from there to Australia and it’s been a process of probably 12 months of researching things, working with local suppliers and guys to help me put it together. And I gave them the concept of what I was looking at and I wanted it to have that self-sustainability, so the bike’s fully electric, everything is all self-sustainable in it and I’ve retro-fitted everything around the concept of that.   

    FELICITY:

    So, did they do that style of bike but you actually worked a lot closer, closely with them to have something specific to you?

    KIERAN:

    Yeah, well the bike was basically the chassis and the cargo area was just basically built and then I’ve had it retro-fitted here in Australia with a local parts fitters and painters and artists to help me bring the concept alive. So, I had that art-deco prohibition feel to it, what I wanted to bring to life and yeah, I gave them the brief, and they hit it pretty well. So, I was pretty excited with the end result.

    FELICITY:

    Yeah, it’s a fantastic result.

    So, thank you for joining us today, if people go to your website, they can actually see what the trike looks like and find out more about you on www.pedla.com.au P-E-D-L-A and you say that Pedla Co. exists because the best things in life are shared; a cup of coffee, a meal, a conversation and of course a bike ride. I’m sure our listeners look forward to sharing one of your coffees, particularly if they’re in Adelaide for the Tour Down Under. Riding around, checking your coffee trike out.

    Kieran is on Instagram @PedlaAustralia for the location and also check him out on his website, that would be great. I’m coming over to the Tour Down Under, so I’ll come and try a cold coffee, I’m not usually a coffee person, so I’d love to test it out.

    KIERAN:

    Sounds great. Felicity. Well thank you very much fort having me and yeah, look forward to it. Thank you.

    FELICITY:

    You’re welcome, thank you.

    Thanks for listening to the All Torque podcast. We'd love it if you would leave us a rating and review on iTunes. This helps us to deliver content you want to hear about. Please take a moment to share it with your friends and family on Instagram and Facebook. I'm Felicity Dales, see you next episode for another story of inspiration and motivation on the All Torque podcast.

     

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