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In this episode, I dive deep into the psychology behind coffee bag sizes and how they influence our coffee drinking experience. I explore the differences between 2-pound bags, 12-16 ounce bags, and sample sizes, sharing my personal insights both as a coffee roaster and enthusiast. I discuss why I offer 2-pound bags in my business while personally preferring smaller bags for variety in my coffee journey. You'll learn about the fascinating psychology behind coffee packaging choices and gain insights into how different bag sizes might affect your own coffee experience and appreciation.
I also share my honest perspective as a self-proclaimed "coffee slut" who enjoys exploring different coffees frequently, and how bag size plays into that exploration. You'll discover the pros and cons of different bag sizes and how they might align with your own coffee drinking habits and preferences.
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In this introspective episode, I dive deep into my coffee resolution for 2025: finding clarity in coffee tasting and brewing. I share my recent experience with getting a new grinder and how it's pushed me back to square one, making me relearn coffee brewing in many ways. I discuss how clarity in coffee isn't just about the equipment or technique – it's about developing our palates, understanding our experiences, and challenging our taste buds in new ways.
I explain my plans to explore this journey of clarity through various experiments, from tasting raw and cooked vegetables to grilling fruits, all in an effort to better understand and identify the flavors we experience in coffee. I also touch on how this quest for clarity in coffee might translate to other areas of life, making this episode both a technical and philosophical exploration of how we perceive and understand taste.
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In this thought-provoking episode, I dive deep into a topic that's often considered taboo in specialty coffee circles: old coffee. I share my experience tasting and analyzing a nine-month-old coffee that I personally roasted, challenging the conventional wisdom about freshness in specialty coffee. Through this exploration, I discuss how we might be overemphasizing the importance of ultra-fresh coffee and potentially alienating regular coffee drinkers in the process.
In this episode, listeners will learn practical tips for brewing older coffee, including adjusting ratios and brewing parameters, as well as gaining insights into how to approach coffee with a more open mind. I also share valuable perspectives on how to bridge the gap between specialty coffee enthusiasm and everyday coffee consumption, making this episode essential listening for both coffee professionals and enthusiasts who want to develop a more nuanced understanding of coffee freshness.
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In this episode, I explore the complexities and simplicities of brewing coffee, specifically focusing on my experience with AeroPress and light roast coffees. I discuss the challenges of achieving a "good" cup of coffee versus settling for mediocrity. Through my hands-on brewing session, I delve into various factors affecting coffee quality - from grind size and water temperature to brewing methods and personal expectations.
Listeners will gain insights into the mental process of a coffee enthusiast troubleshooting their brew, understanding the balance between accepting brewing challenges and seeking those "easy victories" in their coffee journey. I also share practical brewing parameters and honest reflections about when coffee doesn't meet our expectations.
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In this episode, I dive deep into the fascinating world of coffee complexity, exploring what it truly means beyond just identifying different flavor notes. Through an engaging conversation with AI, I explore how complexity in coffee isn't just about the initial taste, but rather the entire journey from the first sip to the last. I share my experiences with different brewing temperatures, particularly focusing on how lower temperatures (160-190°F) can affect extraction and flavor profiles. I also discuss my experiments with Brazilian and Mexican coffees, explaining how their characteristics change as they cool. Listeners will learn about the nuanced relationship between brewing temperature and coffee complexity, and gain insights into how different variables can be adjusted to enhance their coffee experience.
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In this early morning episode, I dive deep into the fascinating world of coffee blends, sharing my personal experience with an accidental discovery that turned into a delightful surprise. I discuss how I combined my Honduras and Peruvian coffees in a 50-50 split, creating a harmonious blend that exceeded my expectations. Through this exploration, I shed light on the reality that most coffees we drink are already blended to some degree, even when labeled as single origin.
I share insights about how coffee, much like wine, is influenced by specific regional conditions, weather patterns, and growing practices. Throughout the episode, I encourage listeners to experiment with their own coffee blending adventures and provide practical tips for trying this at home. Listeners will learn about the nuances of coffee blending, gain a deeper understanding of coffee origins, and discover how to approach coffee tasting with a more experimental mindset.
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In this episode, I share the story of encountering the most intriguing coffee I've ever experienced - a natural processed Kenyan coffee from 2018. I take listeners through my journey of discovering this unique coffee at a cupping event in Houston, where despite its high price point of $4.04 per pound, I was captivated by its intense, complex aroma of strawberries and blueberries.
I discuss how this coffee challenged me as a roaster, pushing me to experiment with different roast profiles and brewing methods. Through this experience, I learned valuable lessons about coffee roasting, particularly how darker roasts can enhance African coffees while maintaining their distinct characteristics. Listeners will gain insights into the mindset of a coffee professional and learn how sometimes the most interesting coffees aren't necessarily the "best" ones, but rather those that challenge our preconceptions and push us to grow.
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In this intimate morning conversation, I explore the often-overlooked pleasure of drinking coffee as it naturally cools to room temperature. With my coffee sitting at 108 degrees at the start of our chat, I share my personal journey of discovering how coffee reveals its true character as it cools. I explain why drinking coffee at different temperature stages, particularly when it reaches room temperature, can provide a more authentic and nuanced tasting experience.
I delve into the science behind why professional coffee cuppers let their coffee cool before tasting, and how heat can mask the true flavors of your brew. Through personal anecdotes and observations, I share how drinking room temperature coffee has helped me better understand and appreciate the complexities of different roasts. Listeners will learn why letting their coffee cool might actually enhance their coffee-drinking experience and how to develop a more refined palate for detecting subtle flavor notes.
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In this episode, I dive deep into the psychology of taste and why we "doctor" our coffee. I explore how adding cream, sugar, or other additives to coffee is similar to how we enhance other foods and beverages with condiments and seasonings. Through personal experimentation and reflection, I share insights about how coffee can become an "adult hot cocoa" when doctored, bringing comfort and nostalgia to many drinkers. I also discuss my evolution from being a coffee purist to understanding and appreciating why people modify their coffee to suit their tastes.
Listeners will learn about the various perspectives on coffee consumption, from enjoying it black to appreciate its natural nuances, to transforming it into a comforting beverage with additives. I also share personal experiences about how different people, including my wife, can still taste coffee's subtle characteristics even with cream added.
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In this episode, I dive deep into why I no longer use the siphon coffee maker, exploring the balance between effort and reward in coffee brewing methods. I share my personal journey of collecting various coffee gear and chasing the "holy grail" of coffee makers, only to realize that sometimes simpler methods like the V60 provide better value for your time and effort. Listeners will learn valuable insights about coffee brewing equipment choices and why the most elaborate or scientific-looking methods aren't always the best for daily coffee enjoyment.
While I acknowledge the scientific appeal and spectacle of the siphon brewer, I explain why I eventually gave mine away. Through my experience, I discuss how we develop coffee brewing habits and why certain brewing methods, despite their initial appeal, may not stand the test of time in our daily routines. This episode provides crucial perspective for coffee enthusiasts considering expensive or time-consuming brewing methods.
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In this introspective episode, I dive deep into exploring the true essence and appeal of coffee shops beyond just coffee. I share my personal perspective as an introvert and self-proclaimed loner, questioning the commonly touted "community" aspect of café culture. I observe that while coffee shops are often celebrated as community spaces, they frequently host "archipelagos of people" - individuals immersed in their own worlds despite sharing the same space.
As a coffee enthusiast, I discuss how the coffee itself often becomes secondary to the atmosphere and environment. I explore the paradox of coffee shops being popular among both introverts seeking solitude and extroverts craving connection. Through my recent visit to a local café, I challenge listeners to reflect on their own motivations for frequenting these establishments and what they truly seek from these spaces beyond just a cup of coffee.
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In this engaging episode, I dive deep into the world of coffee alternatives, specifically exploring mushroom coffee and why people seek substitutes for traditional coffee. I share my first-hand experience tasting and reviewing Rise mushroom coffee, discussing its ingredients, taste profile, and overall experience. I explore the broader question of why people look for coffee alternatives while reflecting on my personal journey with coffee as a roaster and enthusiast.
What you'll learn: Gain insights into the growing market of coffee alternatives, understand the key ingredients in mushroom coffee, and discover a coffee professional's perspective on these trending beverages compared to traditional coffee.
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In this engaging episode of Coffee Challenges, I dive deep into breaking coffee brewing routines and embracing experimentation. I share my week-long challenge using an Ethiopian coffee with consistent grind size while varying brewing methods and ratios. I explore how we often fall into comfortable routines with our coffee brewing, potentially missing out on discovering new flavors and experiences.
Listeners will learn practical approaches to coffee experimentation, including how to use ratio adjustments rather than grind size changes to dial in flavor, and the importance of trusting your palate over relying solely on technical measurements. I also discuss the value of the Kin grinder as an accessible tool for quality home brewing, and share insights about reconnecting with Ethiopian coffees through fresh perspectives.
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In this episode, I dive deep into the world of coffee grinders and their crucial role in brewing the perfect cup. I share my hands-on experience with different grinders, particularly focusing on the Kin grinder series - the K2 ($80) and K6 ($130) models. I explore why having the right grinder is possibly even more important than your choice of coffee beans, and how it affects the overall taste experience.
Through my testing with Ethiopian coffee and various brewing methods, I demonstrate how a quality grinder can help you better understand and appreciate your coffee's characteristics. I also discuss the practical aspects of manual versus electric grinding, price considerations, and why investing in a good grinder is crucial for any coffee enthusiast's journey.
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I dive deep into the evolution of Ethiopian coffee and my personal journey with it. I share how Ethiopian coffee was my "gateway drug" into the coffee world, inspiring my first business name A&L Kaffa - combining my children's initials with Kaffa, the Ethiopian region where coffee originated. I discuss my growing concerns about the current state of coffee quality, particularly from Ethiopia, and explore potential issues in the coffee supply chain affecting taste and quality. Through my experience as a roaster and brewer, I question whether we've hit a peak in coffee quality and what that means for the future of specialty coffee.
Listeners will learn about the challenges in the coffee industry from production to cup, gain insights into how coffee quality has evolved over time, and understand the perspective of someone deeply passionate about Ethiopian coffee's historical significance and potential.
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In this introspective episode, I dive deep into a fascinating question that emerged from a recent conversation with another coffee enthusiast: "Do all coffees taste the same?" I explore this concept through my personal experience with brewing methods, particularly focusing on the Hario V60 and its variations. I share my insights about how different brewing methods affect taste profiles, using a Brazilian coffee as an example, and discuss whether we might be overthinking our brewing techniques. I also reflect on my journey creating coffee content and the therapeutic nature of sharing these experiences with my audience.
Listeners will gain valuable insights into the nuances of coffee brewing, learn about different brewing methods' impact on taste, and understand the philosophical side of coffee appreciation. This episode provides both technical coffee knowledge and a thoughtful perspective on why we pursue the perfect cup.
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In this intimate episode, I dive deep into an unconventional approach to coffee brewing that I've been exploring - what I call "brewing with emotions." Instead of adhering strictly to measured recipes and scientific methods, I share my experience of brewing coffee based on feelings and desired emotional outcomes. I discuss how I conducted a series of experiments using different brewing methods (French Press, AeroPress, Mr. Coffee Machine, and Percolator) with a unique Brazilian coffee, focusing on the emotional experience rather than precise measurements.
Listeners will learn about an alternative approach to coffee brewing that breaks free from the rigid constraints of precise measurements and recipes, while still leveraging brewing science fundamentals. I also share personal insights about content creation, reaching 100 YouTube subscribers, and balancing various aspects of life while pursuing passion projects.
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In this insightful episode, I explore the fascinating relationship between emotions and coffee brewing. I discuss how most coffee enthusiasts, especially those with technical backgrounds like myself, tend to approach brewing with precision and data-driven methods. However, I challenge this notion by introducing an experimental approach where emotions guide the brewing process. I share my plans to conduct a series of experiments using different brewing methods like French Press, Hario V60, AeroPress, and potentially a Moka pot or percolator, all while letting emotions dictate the process rather than precise measurements.
Listeners will learn about a unique perspective on coffee brewing that combines technical knowledge with emotional intelligence, and gain insights into how varying your approach can lead to new discoveries in your coffee journey. I also share interesting insights about a special Brazilian coffee that breaks traditional flavor profiles, demonstrating how even familiar origins can surprise us with unexpected characteristics.
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In this episode, I dive deep into the often-overlooked world of percolator coffee brewing. I share my recent experience with a $12 Amazon Prime Day purchase of a 9-cup percolator and discuss why the specialty coffee community should give this classic brewing method more attention. I explain how I've been experimenting with 15:1 ratios and achieving impressive results, particularly with a challenging Peruvian medium roast. During the episode, I break down the technical aspects of percolator brewing, from grind size to brewing time, while challenging the coffee community's tendency to overlook certain brewing methods in favor of trendier options.
Listeners will learn about the practical aspects of percolator brewing, including optimal brewing times, grind size considerations, and how to achieve the perfect extraction. I also share my plans for future experiments with different roast levels and brewing parameters, making this episode valuable for both coffee enthusiasts and those looking to expand their brewing horizons.
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In this episode of Everyday Bean, I dive into the fascinating world of AI and its impact on coffee brewing and roasting. I share my personal journey of embracing AI tools like ChatGPT to enhance my coffee-making skills and knowledge. I discuss how AI has become a valuable resource for bouncing ideas, understanding extraction techniques, and even generating content ideas for future episodes.
I explain how AI has helped me tackle challenging coffee beans, like the Peruvian coffee with its grapefruit notes, and how it's improved my brewing methods. Listeners will learn about the potential of AI in coffee brewing, from refining recipes to exploring new extraction techniques. I also touch on the importance of maintaining a human element in content creation and how AI can be a powerful tool when used responsibly.
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