How a Truck Driver Built a Purpose-Driven Coffee Brand

Summary

Living Your Legacy with Rudy Mawer

Episode: How a Truck Driver Built a Purpose-Driven Coffee Brand
Date: July 28, 2026

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Episode Overview

This episode of Living Your Legacy dives into the unconventional and inspiring journey of the d’Angelo family—Phil, Ashley, and their daughter Giovanna—creators of Giovanna’s Gourmet Coffee. From humble beginnings as a truck-based coffee venture, they’ve built a family-run, purpose-driven brand distinguished by experimental brewing, community commitment, and a unique approach to infusing positivity into their products. Host Jay Slangan unpacks their entrepreneurial path, day-to-day family-business dynamics, and the innovative methods that set them apart in the coffee world.

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Key Discussion Points & Insights

1. Origin and Essence of Giovanna's Gourmet Coffee

• Self-Discovery and Experimentation

  • The business started with little coffee experience but a love for experimentation and doing things their way.
    • “When we started this, we didn’t really know a whole heck of a lot, and we figured this is too complicated. It really is. Just whatever you’re feeling right, there’s no right or wrong way. It’s like beer.” — Phil (02:30)
  • They focus on taste and personal preference over rigid rules, with an emphasis on fun and creativity.

• Family Collaboration and Roles

  • The d’Angelos view their business as a family “machine” where everyone, including young Giovanna, plays a part in growing and learning skills.
    • Giovanna works in the business, even taking customer orders at age five (05:00, 23:20).
    • “Her confidence with it is extraordinary. … We want to embody that with her. Just do your thing. … Even we've said this, we love the coffee, and maybe you don't like it in 20 years, and that's okay. Just keep the machine working." — Phil (24:12)

2. Coffee Culture: Past, Present, and Personalization

• Changing Coffee Culture

  • The hosts and guests discuss the transformation of coffee from a utilitarian beverage to a connective social experience.
    • “At the end of the day, it’s just connection with people… the bar was, I guess, you know, the alcohol was there. But really what people are there for is to connect with other people. And now it’s just changing to a different vessel." — Phil (06:12)
  • Comparison of cultural coffee rituals, from Cuban cortados to Vietnamese and Italian customs.

• Customization and Personal Touch

  • The importance of knowing customer preferences and creating signature drinks, like the “Frozen Jamaica Me Crazy” with a customizable, tasteless “vibe shot.”
    • “Somebody I'm thinking about right now, she loves the frozen Jamaica me crazy with the vibe.” — Phil (10:03)

3. Innovation: Frequency, Vibration, and Infused Positivity

• Infusing Coffee with Positive Frequency

  • The d’Angelos employ sound frequency and vibrational energy inspired by Dr. Masaru Emoto's research on water memory.
    • "We now are using rotting coils where we send the frequency out into our ground coffee, our beans, and then we also do it with our water. And our theory is once you have it, it's got the positive effect into it." — Phil (00:00, 14:50)
  • Rigorous process to acquire scientific equipment for this unique practice.

• Holistic Benefits and Mindset

  • The goal is to trigger not just a taste experience but a positive mental shift in customers.
    • "If we can spark that in you a little bit, we are convinced that maybe the first day you won't feel it. But the second day and the 15th day and the 30th day and the 45th day, you will start having an imprinted effect on your life.” — Phil (18:25)

4. Family and Business Dynamics

• Marital Partnership

  • Openness, trust, and communication are pillars for running a family business smoothly.
    • “A lot of people will say we're crazy for wanting to work together. I trust him with every part of my life, so why not trust him with the business part too?” — Ashley (00:47, 19:17)
  • Advice for other entrepreneurial couples: recognize strengths, keep open minds, practice patience, and avoid blame.
    • "Know your own strengths and weaknesses as well as your partner’s...keep that open communication." — Ashley (20:36)

• Adaptability (“Chameleon Mode”)

  • The family embraces adaptability in business and life, ready to meet whatever challenge comes.
    • "We stay in chameleon mode…Whatever room we are, we gotta be ready for it." — Phil (22:02)

5. Memorable Moments and Notable Quotes

• Coffee and Family:
  • "We've got to experiment a lot with coffee. There's no… when we started this, we didn't really know a whole heck of a lot, and we figured this is too complicated. … we just want a good coffee, a good bean, and kind of just experiment and see kind of how it goes.” — Phil (02:30, 04:01)
• Legacy and Empowerment:
  • “For those who live to leave a legacy that's extraordinary.” — Phil, referencing podcast's mission and their own (01:36)
• Youthful Confidence:
  • “Her confidence with it is extraordinary. …We want to embody that with her. Just, like, do your thing...If you want to go into accounting, if you want to go into graphic design, something in this machine you can branch off and do.” — Phil (01:00, 24:12)
• On Vibration and Water:
  • “Our body is made up of mostly water. So I think there's a way that we can imprint water and then imprint ourselves. We just needed a vessel at this point to get this to people and get out to the masses.” — Phil (00:00, 14:50)
• On Mindset:
  • “We want you to get to the prefrontal cortex of our brains, where we are intentional about the things that we do.” — Phil (18:25)

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Important Timestamps and Segments

• [00:00-00:30] — Introduction to frequency-infused coffee and water
• [02:10-03:12] — Coffee preferences and the start of Giovanna's Gourmet Coffee
• [06:12-07:14] — How coffee culture replaced bars as social connectors
• [09:28-10:03] — Creation of signature drinks and the introduction of “vibe shot”
• [14:32-16:59] — Discussion on frequency, positive vibration, and scientific process behind infused coffee
• [19:17-20:36] — Insights into working together as a couple, and advice for others considering the same
• [23:04-24:30] — Giovanna’s growing role in the business
• [25:02] — Website and where to find Giovanna’s Coffee

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Conclusion

How a Truck Driver Built a Purpose-Driven Coffee Brand is a heartfelt conversation highlighting the integrity, innovation, and togetherness that power Giovanna’s Gourmet Coffee. The d’Angelos’ story is a testament to blending legacy, entrepreneurship, community, and even a touch of quantum positivity. Their journey is a resourceful blueprint for anyone looking to blend purpose, family, and business in pursuit of making a genuinely meaningful impact.

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For more, visit: giovannascoffee.com (25:02)

Transcript

[Phil d' Angelo]

I think there's a way that we can imprint water and then imprint ourselves. We just needed a vessel at this point to get this to people and get out to the masses. And I said that would be really neat. How do we do this with coffee and get this to the next level? We now are using rotting coils where we send the frequency out into our ground coffee, our beans, and then we also do it with our water. And our theory is once you have it, it's got the positive effect into it.

[Narrator]

Phil d' Angelo and Ashley d' Angelo are resilient entrepreneurs, business owners and community leaders best known for building Giovanna's Gourmet Coffee and d' Angelo's Property Management. Together they've built their businesses on perseverance, hard work and a shared commitment to their community.

[Ashley d' Angelo]

A lot of people will say we're crazy for wanting to work together. I trust him with every part of my life, so why not trust him with the business part too? Because I know that with that bond that we have, it's not going to be broken.

[Phil d' Angelo]

Her confidence with it is extraordinary. And that's kind of. We want to embody that with her. Just like do your thing. Maybe you don't like it in 20 years and that's okay. Just keep the machine working. If you want to go into accounting, if you want to go into graphic design, something in this machine you can branch off and do. Just keep the machine working and

[Giovanna]

it

[Phil d' Angelo]

spans the globe like a super high is cold Internet. Elvis Preston.

[Giovanna]

I have agreed. Today Apple is going to reinvent the phone. It's not over until I win the

[Phil d' Angelo]

Living youg Legacy podcast. For those who live to leave a legacy that's extraordinary.

[Giovanna]

The impossible has been. Oh, that is sensational. Jordan, Open Chicago was the lead. You said Paul is the fastest man on the planet. You can live your dream.

[Jay Slangan]

We're here for another episode of Legacy Makers podcast. I'm your host Jay Slangan and we are joined here by a very special family. Why don't you guys tell us your names, your business and where you're from.

[Phil d' Angelo]

I'm Phil, this is my wife Ashley and this is Giovanna. We own Giovanna's Gourmet Coffee. We are a small batched, family owned infused coffee company.

[Jay Slangan]

I'm a, I'm a coffee lover. I'm a wake up in the morning every day. Got to have my coffee. What about you guys? How do you like your coffees?

[Phil d' Angelo]

We can get crazy. I like them iced, I like them hot. Like them any, any way. Now We've got to experiment a lot with. With, I guess, coffee. There's no. When we started this, we didn't really know a whole heck of a lot, and we figured this is too complicated. It really is. Just whatever you're feeling right, there's no right or wrong way. It's like beer.

[Jay Slangan]

Yeah.

[Phil d' Angelo]

Whatever you like, it works. So this works for us. We like it this way, so it's cool.

[Jay Slangan]

Yeah.

[Phil d' Angelo]

Yeah.

[Jay Slangan]

And what about yourself? How do you like your coffee?

[Ashley d' Angelo]

Yeah. So my first cup of coffee in the morning has to be hot and black. There's nothing to it. Very plain. But after that, once we start moving with the shop, we. I enjoy getting creative and depends on the weather. Ice, sometimes frozen, will get real crazy.

[Jay Slangan]

What kind of coffee machines you got? You guys got those big Italian roasters or what? What are you working with?

[Phil d' Angelo]

So right now, we're working with bun, and we are kind of keeping what's coming under wrap. We have a lot of cool stuff coming, a lot of cool tech coming with the building. That's our big, big reveal. That's. That should be about a month from now starting to break ground. Um, but, yeah, we're into a bunch of wild stuff with frequency generators and rod and coils and different things we do with the water to kind of manipulate the coffee a little bit. Because at the end of the day, it's just. Right. A bean and then just water on it. Right. We.

[Jay Slangan]

At the end of the day, yeah. It's so much more complicated. The science of everything.

[Phil d' Angelo]

Yeah.

[Jay Slangan]

They get really into it, the coffee nerds.

[Phil d' Angelo]

They do. They do. And. But we are. We're just kind of kicking the door in and doing our own thing. Right. So we just want a good coffee, a good bean, and kind of just experiment and see kind of how it goes. I know that you can get to, you know, the acidity levels and all that, and. And we're pretty dialed in when it comes to our cold and our iced coffee with things like that. But right now, we're just playing and having a good time with it. And, you know, what tastes good is usually what people gravitate towards. I could tell you it's, you know, low acidity this and low acidity that. But if you don't like the taste of it, you're. You don't care. Yeah, right. Like, your taste is kind of going to steer you in the direction you want to go.

[Jay Slangan]

I see that you have your lovely daughter here.

[Phil d' Angelo]

Yes.

[Jay Slangan]

And I'm always thinking, what is the appropriate age for someone to have Their first cup of coffee. I mean, she's working in there every day, right? She's not quite that age yet. How old are you?

[Giovanna]

Five.

[Jay Slangan]

You're five years old. And have you had tasted coffee yet? Yeah. Do you like it? What do you like? You like, you like the smell of it? I'm sure it smells really good in the truck. What do you think? As parents giving them a taste, that's fine. But it can't be a normal daily thing yet?

[Phil d' Angelo]

I don't think so yet. However, we do see some. I mean, I. There's quite a few kids that kind of roll through and, and especially in the summertime when, when school is out, you see a lot of younger people, you know, more often. But I guess it's. It's not alcohol, I guess.

[Jay Slangan]

I guess I just come from such a. An old school mentality and, and things always change, right? Because I remember my dad growing up and, you know, every day getting the coffee machine and I was like, what is that? You know, but we didn't have coffee culture back then, right? It was just dad having his cup of coffee. And now it's. It's so different than back in the 90s or, or any of that. I mean, it's a whole new beast. I mean, look at you guys. When you were younger, did you ever think that you'd have a coffee company?

[Phil d' Angelo]

No. It's funny, just the other day we were at home thinking, when was this shift? Because I do remember being younger and it was black coffee, maybe sugar, maybe a little cream. What was the, the switch, the catalyst that, that flipped this into hyper mode. And maybe at the end of the day, it's just connection with people. I think we spoke about this other times. Like, younger people don't want to be bad no more. Right? So the bar scene and all that's kind of gone away, but we still need connection.

[Jay Slangan]

Alcohol consumption's gone down. Yeah, coffee consumption has gone up.

[Phil d' Angelo]

But you want the connection with people. Like the bar was, I guess, you know, the alcohol was there. But really what people are there for is to connect with other people. And now it's just changing to a different vessel. So the coffee house is where people connect and just coffee happens to be it. But we have other stuff too, you know, teas.

[Jay Slangan]

And you guys got to get into these, like, morning club culture also, where they have, you know, daytime parties where they are serving coffee and they're doing yoga, but there's also a DJ and club. I mean, coffee culture has come into all, you know, so many different Areas. And every country also has its coffee culture as well. Have you guys had a chance to experience coffee culture in different countries?

[Phil d' Angelo]

We were in a couple other. Other places this past year, but nothing was. And again, everybody has their own thing, but I wasn't really. I'm kind of stuck on what I like. You know, it's like that taste thing. I do like some of this. I think it's the Cuban, like the cordadas and things like that.

[Jay Slangan]

Okay, so they got the cortado, they got the cortadito, and they got the cafe leche right. And I'm just getting kind of used to it because it's like we never get it right. You know, it's like a cortado is like an espresso shot with a little bit of milk. And a cafe leche is, you know, I think two espresso shots with a lot of milk. But the cortado is always, for me, it's always a little small. And the cafe leche always has way too much milk. And I'm like, I haven't really nailed down into fine tuned my order yet.

[Phil d' Angelo]

You know, that's the hard. And that was one of the things with us. We were like, oh, my God, we're. We're not really. We don't know all that. And so we were looking really. At the end of the day, latte just means milk, right? That's all it means. So whether it's this much or this much or that much, what do you like? And we've kind of got pretty close with a lot of our people that we see. And we know what they like. You kind of start to see the same face. You're like, oh, they like a little more, they like a little less. They. They want it sweeter. They don't want it so sweet. So at the end of the day, goes back to that connection with people.

[Jay Slangan]

Yeah.

[Phil d' Angelo]

You start to know if I see you every day, I know you're coming. We have ways that we see all the people coming. I know what you're going to order now. You might throw me for a loop that day. And we. We just dump it down the drain. We won't tell you that, but I see somebody coming. I know you know, that's my frozen Jamaica Me Crazy with a vibe shot. And boom. And we have it ready to go for them.

[Jay Slangan]

Frozen Jamaica Me Crazy.

[Phil d' Angelo]

Yeah.

[Jay Slangan]

Okay, well, tell me a little bit about that. What's going on there?

[Phil d' Angelo]

Well, that's one. We actually have a roast. It's an island caramel. And Vanilla mix. So we took that, and we said, let's make a drink out of it. So we took those flavors and we mashed them together. And we can do it hot, cold, or frozen. And we have a vibe shot that we work with. And, man, this thing is really cool because it's 75 milligrams of caffeine, l theanine, and vitamin B, and it's tasteless.

[Jay Slangan]

Okay?

[Phil d' Angelo]

So you might not like coffee, but I can add a vibe shot to one of our Italian sodas. Now you're getting your caffeine, you're getting your nootropic for the L finding, you're getting your vitamin, but you don't have to drink coffee, you know? And it's. That's what the vibe shot is. But somebody I'm thinking about right now, she loves the frozen Jamaica me crazy with the vibe.

[Jay Slangan]

Maybe she was ordering too many orange mocha frappuccinos, and she was like, jamaica me crazy mine. And you're like, yeah, we'll make it work. Yeah, yeah, yeah. I've had the opportunity to try coffee in different cultures. Vietnamese coffee is amazing. They serve it to you on, like, this little silver kind of drip kind of coaster, right? And it's. It slow drips into your cup, but in the cup is, like a whole, maybe, like an inch of condensed sweet milk, right? Oh, and it tastes lovely. And then in Italy, they have, you know, just their small shots and go. And it's really funny, and my friend's gonna kill me on this, but I always. I always think of this story that he told me when he went to Italy. He goes there and, you know, he's a Starbucks guy. He gets his coffee to go. And, you know, he. He went to a coffee bar, and he's like, yeah, I want a espresso to go, right? And they're just like to go. You know, he's like, I want to walk around with my coffee in a shot. So, yes, I want a coffee to go. And they're like, we don't have coffee to go cups. Because they just serve it, and they take a shot, they leave it, and then they go, right? It's all part of the culture. And then he was adamant. He's like, no, I want to walk around the city, right? And enjoy my coffee, right? They were like, okay, like, you know, he wants his coffee to go. So they didn't have the coffee cups. They finally find, like, this. This, like, huge cup, right? Which would have been like, your normal Starbucks grande or whatever. And then they serve him like this little shot in this coffee, and then he looks at it, and then he's, like, so embarrassed. And then he just takes a shot. He's like, here you go. He leaves it.

[Ashley d' Angelo]

After all that.

[Jay Slangan]

After all that, you know, you can just see the hands. Oh, the coffee. To go. Talking about.

[Phil d' Angelo]

I know of a guy, American. Yeah, leave it to the Americans. I know. I don't know him. I know of him, but he gets. I've seen some of his work in videos, and he gets extremely frustrated at that. Espresso is meant to enjoy right there. As soon as it's. It's done, you pound it and knock it back. And I look at us, whether we're in Italy or Vietnam or wherever we would be, we would be the one to kick the door down and say, I respect your culture. We're going to grow off it. We're going to change it and mix it up a little bit and make it hip. And, you know, I think that's the robotic mode we spoke about, right? You get stuck in that whole loop over and over. We want to spice it up and switch it up a little bit. And that's kind of. That's kind of our thing. Hey, you know, if life doesn't have

[Jay Slangan]

a little spice to it, you know, what are you. What are you doing? So I never told you that, but my first job, my first real job was working at a coffee shop, right? And I would be in charge of flavoring the coffees. You know, Irish cream, hazelnut, the whole gamut. And it was a coffee roasters, right? Shout out to daybreak Coffee roasters. I put the fresh roasted coffee inside, like, these big barrels, and then I'd put the flavoring in them, and then I'd, you know, roll it around with my foot and make sure everything was coated properly. But the thing is that these extracts, these flavor extracts, they would, like, stick and, like, seep into your skin, and no matter how much washing you would do, it would always be there. And I'm half Belgian, half Filipino, right? So the next day I would go in school to school, right? And they always make fun of me. They'd be like, okay, who's been having Belgian waffles for breakfast? You know, okay, like, oh, pancakes for breakfast again. And it just wouldn't, you know. So you guys have flavored coffees as well, right? So how do you stop that? What's your flavoring technique? Or do you smell like, you know, you've had Belgian waffles?

[Phil d' Angelo]

Well, we. Yeah, we definitely smell.

[Giovanna]

And.

[Phil d' Angelo]

And to me, at this point it's. I don't. It almost smells like a burnt cigarette to me you know at the end of the day. But that's what I smell when I walk by somebody. They're like you smell like coffee. It smells good for you. But I. I don't know like at this point that's all I do is smell smells.

[Jay Slangan]

Not only just smell smells but you guys been talking about sound vibration. Yeah. And infusing this certain level of sound into your coffees. Talk. Talk to me a little bit about that because that is just so interesting and it really sets you out apart from any of the different coffees out there. It's really incredible.

[Phil d' Angelo]

This is just my crazy mind running in people that I ADM are so much. I stated to you before this Iamuto guy, doctor in Japan did some work who where he started looking at water and he would take very clean water and he would put a negative charge or a negative frequency to it and then freeze that water and look in all the patterns were jagged and. And just not pleasant to look at. Once he froze them and looked under a microscope, took dirty water and did the same with put positive into it. And they were all beautifully symmetrical and and started seeing that water has memory to it and whether we're right, wrong, whatever way you look at it. I believe this. I know that our body is made up of mostly water. So I think there's a way that we can imprint water and then imprint ourselves. We just needed a vessel at this point to get this to people and get out to the masses. And I said that would be really neat. How do do this with coffee and get this to the next level. And we started calling a lot of science typic websites or places that they sell equipment to universities and schools. So you can't just buy this equipment off Radio Shack or whatever stores shelves. We actually had to prove to them that we own a business, that we own a coffee company. Why are we doing this? Because they didn't want us associated with selling this and having some nefarious work done with with the machines. But we had this thought with frequency generators, power amplifiers, collidal plates. We now are using rotting coils where we send the frequency out into our grind. Our ground coffee, our beans and our. And then we also do it with our water. And our theory is once you have it, it's got the positive effect into it. You make it at home. And now you're putting that positive frequency into your body.

[Jay Slangan]

Yeah.

[Phil d' Angelo]

At that point even if it's just triggered your mind a little bit to start thinking that way. You hopefully then will pass that on to your kids or to the next person that you run into. That's really our whole goal at the end of the day with this.

[Jay Slangan]

It's not always about science. It's also about, you know, if you just know something has put in that little special. Like. Like there's guy that does splash art, right?

[Phil d' Angelo]

Yeah.

[Jay Slangan]

He not only does splash art, but he'll, you know, a celebrity will come to him and they'll want him to paint their Lamborghini or something, right? But the thing that makes him special is that he does, like, these salutations and he, like, puts energy into every splash, right? So every single splash has different meaning about the person's life and all this positive energy that goes into his paintings, right? And that's why it sets himself different. And that's what makes the person driving that Lambo with this special splash art think, hey, I'm surrounded by all this positivity, right? So it's not all just about science, right? Because what scientist is going to say that makes an effect? For me, it's like, wow, I want to try this. You know, putting those vibrations. You talk about the effect that it had on water in the memory. You know, when I have that sip of coffee, I think, and I can't wait to try it. I may not feel the effect now, but just mentally, right. The effect that that's going to have on me. You're talking about positive vibrations all the time. I think that really does have an effect on a person's.

[Phil d' Angelo]

Five people around us are our next five years. You're thinking, I don't know if we've all done it. We have done it. You get in that rumination, right, with that bad thinking, which is the. What side of the brain is that on the amygdala? You're stuck in the amygdala part of your brain, and you just continue that negative thinking in your head over and over. Even if those things don't come real, you still are thinking them. We want you to get to the prefrontal cortex of our brains, where we are intentional about the things that we do. And if we can spark that in you a little bit, we are convinced that maybe the first day you won't feel it. But the second day and the 15th day and the 30th day and the 45th day, you will start having an imprinted effect on your life.

[Jay Slangan]

How's it been for you, you know, working as a couple, building this Business,

[Ashley d' Angelo]

it's been nothing shy of amazing. It's has been a learning lesson. My husband has more confidence in me than I think I have in myself. And that has helped. I think everything grow. To be honest with you, a lot of people will say we're crazy for wanting to work together.

[Jay Slangan]

Yes.

[Ashley d' Angelo]

And that you need time apart. But ever since we met, we've really never had time apart. And it just has worked for us. And I know that's not for everybody, but for us it's always just kind of worked. And I look at it as I trust him with every part of my life, so why not trust him with the business part too? Because I know that with that bond that we have, it's not gonna be broken. And it's a great partner to have because you can always trust that person.

[Jay Slangan]

But it's a lot of work. And you can see there's a lot of kind of dynamics that need to happen in the relationship and the business aspect and saying, okay, this is your role, this is your lane. This is my lane, right?

[Narrator]

Yes.

[Jay Slangan]

But it takes a while to kind of figure that out and get in that groove. Can you talk to me about, you know, how long, how long did it take you guys to kind of get in that groove?

[Phil d' Angelo]

It was, I don't know, I said this in the beginning. We progressed pretty quickly together because there's

[Jay Slangan]

a lot of couples out there listening that want to run a business together.

[Ashley d' Angelo]

You know, to those couples that want to do this, go for it. But be open minded and understanding. Know your own strengths and weaknesses as well as your partners. Because sometimes your strengths are the same and obviously other times they're not the same. And, and no kind of this might sound bad, but when to stay in your lane, you know, you're good at this part of the business, but keep an open mind because that doesn't mean your partner's not good at that part as well. But keep that open communication to be able to say like, okay, look at the bigger picture, maybe he or she is right, we need to do it this way instead, because it's going to go this way. And if it goes wrong, don't point the finger. Just say, okay, I get it, we messed up. Whoever's at fault, it doesn't matter. Let's figure out how to go past that. I think that understanding that people need to have as a couple both just in their marriage or their relationship alone, as well as, as a business aspect of it makes a world of a difference. Because if you can keep that open mind and we practice the pause a lot. You know, you get frustrated, but instead of spouting off and saying something, just pause for a minute, take a deep breath, and go, okay, maybe there is a different angle that I'm not looking at. So. And again, I would argue, I think that's with any part of a relationship, not just a business part of it.

[Jay Slangan]

Maybe it's those residuals of all the cough positive energy coffee that you guys were, you know, sipping on every day. You know, helps with the relationship, relationships, helps with the business. There you go.

[Phil d' Angelo]

We've said this for a while now that we stay in chameleon mode. And that is really important. The robotic. Right. You get stuck in the same rumination over and over. The chameleon that we. Whatever's gonna happen, whatever room we are, we are in, we gotta. We gotta be ready for it. You know, it might just be, I don't know, hoodies and shorts on and we're just kicking the soccer ball around and it's that. But then it's. We got to turn it up because we got to go to. We. Whatever we have to do.

[Jay Slangan]

Well, I think you guys turned it up today because, you know, you guys are looking great. You know, he had a nice suit on before. He's not really a suit guy, he said, but it looked like he was comfortable in that suit. And so. Yeah. What. So you talked about the future. Does Giovanni. Giovanna. Giovanna. Do you have a special cup that you like to drink out of?

[Phil d' Angelo]

Anything special?

[Jay Slangan]

Well, we gotta get her a little special cup. She's got to be the queen of the. She's got to be the queen of the. Of the coffee truck.

[Phil d' Angelo]

Yeah, There was. She just said the mini cup. You like the mini espresso cup? That's the one.

[Giovanna]

Yes.

[Jay Slangan]

All right.

[Phil d' Angelo]

Yeah, yeah. She's been fantastic with this. This is.

[Jay Slangan]

Yes. And you've been talking about how she comes in and every. Every week. I believe you said she has to work one day with you. So walk us through that.

[Phil d' Angelo]

It's been. It goes back and forth with her soccer and her ninja camp that she's in. But, yeah, she comes with us in the trailer and in this mobile coffee. As I say trailer, but it's a mobile coffee house that we constructed. And she helps with everything from working the window to making drinks. In fact, a year or so ago, she was taking orders. We were in the back prepping stuff, and she's taking orders, and we were like, wait a minute, she's doing good. But the other customers were like, throwing them out to her, and she's just taking them. We gotta slow down a little bit. But, yeah, I mean, her confidence with it is. Is extraordinary. And that's kind of. We want to embody that with her. Just, like, do your thing, and you know what I mean? And even we've said this, we love the coffee, and maybe you don't like it in 20 years, and that's okay. Just keep the machine working. If you want to go into accounting, if you want to go into graphic design, something in this machine you can branch off and do, just keep the machine working and, you know, you guys can kind of do whatever you want.

[Jay Slangan]

It's been a lovely story, and it's been really nice to see just the growth and the speed of that growth and how you guys have such a lovely family and doing business together and succeeding together and struggling together and going through the whole thing. And I'm excited to give your coffee a try. Where can people find you if maybe Giovanni wants to kind of say that she. She nailed it before.

[Phil d' Angelo]

Yeah.

[Jay Slangan]

Inside the studio. So where. Where can people find you?

[Phil d' Angelo]

Can you see? There you go. Giovanniscoffee.com and listen, Google's gonna autocorrect you. It's G-I a v o n n a s C-O-F-F-E-E.com. thank you.

[Jay Slangan]

All right, well, it's been a pleasure, and thank you so much for joining here.

[Giovanna]

Yes.

[Ashley d' Angelo]

Thank you for having us.

[Jay Slangan]

That's a wrap, people.

[Phil d' Angelo]

We appreciate you.

[Ashley d' Angelo]

Thank you.