One of my hopes with the Coffee Ride is that a little bit of each guest rubs off on myself. I’m a believer of, you become the sum of the people you surround yourself with and if I’m able to retain just a little bit of each guest, I’ll be a better person.
This week’s Coffee Ride guest is Dustin Green. Dustin is the founder and head roaster of Wilder Coffee Supply. I was first introduced to Dustin a couple of years back when he set up Wilders mobile espresso cart at the Wheeler Crit but didn’t really get the opportunity to know him until maybe six months ago.
He’s someone who’s intriguing to me and I see some similarities in our personalities. He seems to always have his hands on something, whether that be his mobile cart, opening a roastery, riding his bike, or spending time with his family. I appreciate the mindset of there’s always time to do something you’re passionate about, sometimes you just have to find or make the time. “I don’t have time”, isn’t really an option. His Strava tells us he’s crushing the miles, and his bike will definitely make you have bike envy.
Without further ado, kick back, grab your favorite cup of coffee and enjoy a coffee ride with Dustin Green.
Let’s start with the name Wilder Coffee Supply. What’s behind the name and does it have any significant meaning to you?
“My son’s middle name is Wilder. He was about a year old when I started the espresso cart and it didn’t take long to realize it was the perfect name. Legacies.”
Coming from a background in the oil and gas industry, what enticed you to venture into the coffee business?
“The oil and gas industry. It was just a roller coaster. I just didn’t want to go through another season of life like that. Coffee’s always been there passion-wise, and we kind of made the decision to go away from corporate and kind of chase our passions.”
Wilder, aside from roasting, also offers coffee catering. Are you starting to see an uptick in that now that things are starting to slowly return to normal?
“Yeah, my inbox has been flooded. I recently hired a barista for the cart and he’s going to crush it. We’re firing back at least one quote per day and with Max running the cart, he’ll help with some of that stress.”
Following you on Strava, it’s easy to see you have a passion for cycling. As a huge fan of sunrises myself, I love that you sneak in those early morning rides usually paired with some fantastic pics. Can you give us a little background on how you got your start in cycling?
“I started racing when I was four years old, after what my dad tells me, we saw the Grand Nationals on tv circa 1990. I believe Charles Longs’ daughter, Megan, was on there. Anyway, we headed down to Sooner Pearl and the rest was history. My parents ran that track for a period of time and were on the road a lot of weekends traveling to Nationals and points races. We spent Thanksgiving at the Grands which back then were here in OKC and that was our normal. I ended my racing career as a 12’ish-year-old expert. Fast forward 10 years and I found myself living in a tent in the ten-mile range of Breckinridge, CO (until I found a gig at the local Starbucks). During my few seasons up there I rode a lot of downhill and did a few local races and “Chinese downhill” races through town for beer money! A broken collarbone on opening day would end up being my last season and I made my way back to OKC.”
Recently you were involved in a bicycle/automobile accident. Fortunately, you were to walk away from that. From your experience, what advice would you offer other cyclists and motorists to prevent something like that from happening?
“Well, luckily mine happened at pretty low speeds in a controlled intersection. It was at the roundabout at Edmond Road and Meridian. I was actively looking over my shoulder when he hit me and was kind of able to prepare for the fall. I was looking for exits, but there weren’t any on my left, and on my right were those yellow pole barriers. So, I just looked for the best place to hit. I would just say, stay visible. I had all the bright lights strobing and everything, but that’s one of the best things we can do. And be aware of your surroundings, especially in an intersection.”
Of the current Wilder line-up, which roast are you most excited about?
“The Morning Ride, it’s really good. That’s the one I’ve gotten the best feedback on. It’s super chocolatey and not too heavy. It’s great in the morning, kind of a breakfast blend. Hence the name, Morning Ride.”
I’m stoked to have Wilder onboard as the coffee partner for the Wheeler Crit this year. Aside from the obvious, bikes and coffee, what excites you about this partnership?
“It’s great timing with the roastery to get our name out there. It’s also great for me because when you ride with a bunch of guys, you kind of just get to know them as the person on the bike. So, it’s good to see people outside of their hobbies, but still kind of in the same scene. Also, hopefully, we’ll get Max out there with the cart a few times.”
Last question, tell us something exciting you’ve got going on in your life right now?
So, we bought a new house in November, started a new business, and had a daughter last year. So, we’ve got a three-year-old, a one-year-old, and three businesses. Our life is just always constant excitement.”
The coffee we enjoyed: Wilder Coffee Supply - Roasters Keep
Origin: Washed El Salvador, Natural Brazil, Natural Ethiopian, & Columbian
Notes: Chocolate & cherries, we’re going with cherry cordial
Brewing method: Pour-over
My thoughts: First, I just want to say, I’m stoked that Dustin was down to share some of his coffee with me. He’s currently in the process of dialing his roasts in, but I couldn’t wait. This particular blend, the Roasters Keep, is what’s left over after he bags each individual roast, the bottom of the barrel, he bags and takes home for him and his family. Honestly, I think I was more excited about this blend than if he would have offered me a 100% dialed-in coffee ready for the shelf. It makes me think of going to 7-11 as a kid and getting a “suicide” with all the sodas, or the days of hitting the club, running out of cash, and going for the “matt shot”. There’s a little nostalgia there, a little excitement and I appreciate the “waste not, want not” mentality. On top of all that, it really was a solid cup of coffee and I’ve enjoyed three or four more cups since then. It’s light, juicy with a little chocolate to add to the sweetness.