Everyday Beans Podcast - Mostly About Coffee and Other Stuff

Send us Fan MailIn this episode, I sit down with a cup of natural processed Costa Rican coffee and get real about something I've been circling for a while: naturals just don't do it for me the way they used to. I walk through what it's like to taste this coffee, noting how it hits you with a bold, fruit-forward punch right up front and then fades quickly, leaving me wanting more from the cup. I roasted this same coffee as both a light and a dark roast, and neither version gave me what I was looking for. I talk about why that first sip is everything with a natural processed coffee and why, for me, that's also the problem.I also reflect on how my palate has evolved over the years. When I first got into specialty coffee, natural processed coffees were revolutionary to me. The intensity of fruit in a black cup was unlike anything I had experienced. But now, coming from a place of deeper knowledge, years of brewing experience, and a real understanding of water chemistry, I gravitate toward washed coffees that reveal themselves slowly. I contrast this current experience with one of my all-time top two coffees: a Bozo Black Honey Costa Rican natural that actually kept building and getting more interesting. By listening to this episode, you'll learn what it truly means to know your own palate, why your coffee preferences change over time, and why understanding the reason behind what you like or don't like is one of the most valuable things you can develop as a coffee drinker.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I share the conclusion of a months-long filter paper experiment, and the answer might surprise you. I tested slow, medium, and fast filters across different coffees and roast levels, and what I discovered is that filter paper is probably the least important variable in the cup. No matter which filter I picked up, I found myself adjusting grind size and recipe on the fly, and the coffee still came out great. The specialty coffee industry pushes us to obsess over paper, but the honest truth I landed on is that we are adjusters. Adjusters do not need ten filters to brew good coffee.You will also hear my practical recommendation for how many filter papers you actually need, which ones to pick if you want to cover the full spectrum, and why grind size remains one of the most powerful variables you can actually control. If you have ever wondered whether the right filter paper is what is standing between you and a better cup, this episode will give you a clear and direct answer.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I sit with a question that's been quietly bothering me about pour over brewing. Why are we so afraid to let the coffee bed run completely dry? It's one of those rules in the specialty coffee world that gets repeated until it feels like law: keep water on the bed, never let it dry out, race your next pour in before the surface cracks. A couple of weeks ago, I decided to just test it. I brewed an Ethiopian white honey coffee two ways. One with a careful Melodrip pour, water always on top of the bed. The other where I let the bed go completely dry after my pours. The difference in the cup surprised me, and it changed how I think about pour over technique.What you'll learn in this episode is what actually happens when you let the coffee bed run dry: a bolder, heavier cup with more body, almost like a French press came through your dripper. More importantly, you'll hear me work through the bigger question this experiment opened up for me. How many other coffee rules am I following without ever asking why? How much of what we call "wrong" in pour over brewing is actually just a tool we haven't learned to use yet? If you've ever felt boxed in by specialty coffee dogma, this conversation is for you. I'm encouraging you, as always, to trust your own palate, run your own experiments, and remember that you are the one drinking the coffee.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI spent a long time chasing sweetness in coffee, and I was doing it in all the wrong places. In this episode, I take you back to the moment I was locked in on a Colombian pink bourbon, lightly roasted, brewing cup after cup on a Hario V60. I kept adjusting the recipe, lowering the temperature, changing the ratio, reading everything I could find online, and nothing worked. What I didn't know at the time was that the V60's cone geometry amplifies acidity. It brings out the best of acidity. And a lightly roasted coffee stacks that same quality on top of it. I was chasing sweetness with a setup that was built to highlight the exact opposite of what I wanted.What finally clicked wasn't a new recipe or a better grinder. It was the realization that I had been brewing coffee for somebody else's palate, not my own. When I moved toward medium and dark roasts, tried different origins, occasionally blended, I started finding that balance I had been searching for. And once I understood that, I stopped being frustrated. I stopped being mad at myself. In this episode, I talk about why knowing your own preferences is the most important thing you can do as a coffee drinker, why it is perfectly fine to not like what everybody else in the specialty coffee world likes, and how finding your cup is where the real journey begins. By listening, you will learn how brewer geometry and roast level interact to shape what ends up in your glass, and why chasing someone else's ideal cup is a dead end for your own development.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I'm talking about something that changed the way I enjoy coffee forever: the lifespan of a roasted bean. For years, I drank my coffee a couple of days after roast because it felt right, and I even told other people to do the same. Everything online tells you to drink it as fresh as possible. But the more I experimented, the more I realized that fresh doesn't always mean best. I pushed my rest time from one week to two, then three, and now I'm comfortably drinking coffee four weeks off roast, and the cup keeps telling me I was missing out all those years.I walk through a Colombian coffee I had recently that peaked beautifully around three and a half weeks off roast, and I share what happened when it started to fade around the five to six week mark. I talk about the small brewing adjustments I made, like tightening my ratio from 1:15 to 1:12 to 1:10, to squeeze a little more life out of the beans as they changed. By the end of this episode, you'll understand why paying attention to the rest window matters, how to recognize when your coffee is peaking versus dying, and how to journal your way through a bag so you're a smarter, more appreciative drinker by the time you open the next one.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I get into the heart of what I believe is the foundation of any real coffee journey: knowing your why. My why is curiosity. It is wanting to understand why coffee does what it does, why it tastes the way it tastes, and why certain variables move the needle while others barely make a dent. I talk about the early fear and frustration that came with committing to this path, and how pushing through that uncertainty is exactly what started making things clearer. I also dig into paper filters, where I share my honest take on whether the marketing lives up to the reality, including my experience with Quebec filters, Hario V60 filters, April filters, and the Seabreeze fast filters.I also spend time on what I think is the most underrated skill in coffee: learning to notice subtlety. Slowing down, staying in the moment with a cup, and actually paying attention to what changes and what does not. I talk about slow drawdown coffees, water chemistry, kettle accuracy, and the Colombian medium roast that surprised me by becoming something genuinely special. By the end, I turn the question back to you. What is your why in coffee? Is it dialing in a new bag? Understanding water chemistry? Just curiosity? Listen to this episode if you want to understand the mindset behind intentional coffee brewing and why knowing your reason changes everything about how you approach the cup.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI sat down with my Mahlkönig EK 43 grinder and had an honest conversation about why I rarely talk about what might be the best piece of coffee equipment I own. After 12 years with this $3,500 grinder, I've discovered something unsettling: having the absolute best tools doesn't always lead to satisfaction—sometimes it reveals uncomfortable truths about coffee itself. I share my journey through gear acquisition syndrome, from the Baratza Virtuoso to hand grinders and back to the EK 43, and why I keep returning to this machine despite it being tucked away in my garage. I explore the paradox of owning top-tier equipment and how it can simultaneously elevate and complicate your coffee experience.By listening to this episode, you'll gain insight into the law of diminishing returns in coffee equipment, understand why the best grinder won't solve all your coffee problems, and learn how to manage expectations when investing in high-end gear. I discuss the psychological aspects of the coffee enthusiast journey, the reality of what happens when you remove equipment as a variable, and why sometimes coffee is just coffee—even when you have the best tools at your disposal.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I get real about one of the most frustrating experiences a coffee brewer can have — doing everything "right" and still ending up with a flat, lifeless cup. I was working with an Ethiopian white honey process, medium roast that leaned lighter, and no matter what I threw at it — different grinders, different filters, faster pours — the coffee just wasn't responding. What I eventually realized was that I had been forcing the coffee into my routine instead of listening to what the coffee itself was telling me.The turning point came when I finally paid attention to the slow drawdown and stopped fighting it. I ground finer, let the brew take three to five minutes — even went wild with a double filter setup — and the cup transformed. It became juicy, lively, and exactly what I had been chasing all along. By the end of this episode, you'll understand why your brewing routine, as solid as it is, might actually be your biggest obstacle — and how learning to observe and respond to what your coffee is doing can unlock cups you never expected. I also dig into why coffees like white honey process behave differently, and what the slow drawdown is actually trying to tell you before you rush to "fix" it.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I finally sit down with the co-fermented coffees I've been tasting over the past couple of days — specifically the Peach and Green Apple varieties — and give you my honest, unfiltered take on what actually happened. I was genuinely pleasantly surprised when I first cracked open these beans. The aroma was intense off the whole bean, and when I ground them, it only amplified. What struck me most was something I rarely experience with coffee: the smell was a direct, honest preview of exactly what landed in my cup. No bait and switch. No coaxing. Just peach. Just green apple. Every single time.But here's where I land after multiple brews across different devices and temperatures: co-fermented coffee is a fascinating, one-dimensional experience. It delivers exactly what it promises — and that's both its strength and its limitation. I discuss why I think this style of coffee actually serves a real purpose in the industry, why it may be perfect for beginners building sensory awareness, and why, after four or five brews, you might find yourself reaching back for a coffee that actually challenges you. By listening, you'll understand the difference between a coffee that delivers a sensory guarantee and one that has genuine soul — and why that distinction matters for your development as a coffee drinker.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I share my honest, unfiltered predictions about two co-ferment coffees I roasted about a month ago — a Colombian carbonic honey green apple and a Colombian carbonic honey peach, both from Royal Coffee's Crown Jewel selection. Before I even take a sip, I walk through what I'm smelling, what I'm sensing, and what I genuinely expect these coffees to deliver. The green apple is one of the most intensely aromatic coffees I've ever smelled fresh off the roaster, and a month later it still hasn't died down. The peach carries a blood orange quality that hits you immediately. I share my raw, pre-taste impressions and lay out why I think these coffees will be loud, one-dimensional, and ultimately a novelty — powerful on the first sip, but not something I see myself reaching for on a regular morning.I also use these coffees as a launching pad to explore something I've been sitting with for a while: the bigger question of what co-fermented and processed coffees are really doing to the specialty coffee world. I draw a direct line between these coffees and the flavored coffees I used to make with alcohol infusions, and I ask the uncomfortable question — are we actually elevating coffee, or are we just bored with what coffee naturally tastes like? By listening to this episode, you'll get an insider look at how a coffee roaster thinks before tasting a trending coffee style, and you'll walk away with a framework for questioning whether premium processing truly adds value — or just adds noise.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI've said it before and I'll say it again: the best coffee in the world is most likely a washed coffee. It took me a while to get there, but after trying naturals, co-ferments, double ferments, and everything in between, I keep coming back to washed coffees. There's something about the way they challenge you, the way the flavors stay subtle and restrained at first, and then slowly open up as the cup cools. They don't give you everything up front. You have to work for it. And that's exactly why I love them.In this episode, I talk about why washed coffees are still the most important process in coffee, what they've taught me about patience, brewing, and honestly, life itself. If you've been chasing fruit bombs and experimental processes without giving washed coffees a real chance, this episode will make you rethink what you're missing. Listen to understand why a coffee that makes you earn it is worth more than one that hits you over the head from the first sip.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I get real about something I've been thinking about a lot lately — the growing pile of tools, gadgets, and precision instruments that have slowly crept into my coffee routine. I walk through the contrast between my French press setup, where precision was never the goal, and the rabbit hole that pour-over brewing has sent me down — drip assist devices, melodrip, refractometers, special water, and everything in between. I ask an honest question that I think a lot of coffee enthusiasts avoid: are all these tools actually making your coffee better, or are they just making your routine more complicated?I draw parallels to AI, manual vs. automatic cars, and my Olympia Cremina espresso machine to explore what it really means to stay connected to the human side of brewing. I've been pulling great cups lately with barely any assistance — and that made me stop and wonder why I keep reaching for more gear. By listening to this episode, you'll gain a fresh perspective on how to evaluate the tools in your coffee setup and why preserving your own sensory involvement might matter more than chasing a two or three percent improvement in your cup.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI dive deep into one of the most powerful concepts in coffee brewing: manipulation. In this episode, I explore how we, as coffee brewers, have the ability to bend and shape coffee to match our personal preferences through our choice of equipment, technique, and understanding. I break down how every decision we make—from choosing a flat-bed brewer versus a cone-shaped filter, selecting our grinder, adjusting our water chemistry, and even picking our paper filters—gives us control over the final cup. I share personal experiences of roasting coffee and initially feeling frustrated when beans didn't meet my expectations, only to realize that my lack of understanding about the brewing process was holding me back.By listening to this episode, you'll learn how to take ownership of your coffee brewing results and understand that inconsistent or disappointing cups are often within your control to fix. I'll teach you how to diagnose what went wrong with a brew, explore the variables you can adjust to bring out sweetness versus acidity, and recognize when it's time to accept that a particular coffee simply isn't for you. Most importantly, you'll discover that mastering coffee brewing isn't about expensive gear—it's about understanding the science and psychology behind how water, beans, and technique interact to create the flavors you personally enjoy.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI've been thinking a lot about smell — specifically, how much it really matters when it comes to coffee. In this episode, I take you through my relationship with coffee aroma, going all the way back to the first time I walked into a roastery and got hit with that wave of smell before I even stepped through the door. I knew right then I was addicted. But over the years, I've come to realize that smell — as intoxicating as it is — doesn't always tell the whole story. Sometimes it disappoints you. Sometimes it takes you somewhere completely different than where you thought you were going.I walk through several coffee experiences that made me think hard about this — classic origins like Brazilian and Guatemalan with their chocolatey, nutty notes, the wildly aromatic but ultimately underwhelming geisha, and the co-ferment that genuinely shocked me because it delivered exactly what it promised. By listening to this episode, you'll gain a deeper understanding of how aroma and taste relate to each other in coffee, and you'll start to think about whether smell is a preview, a promise — or just really good icing on the cake.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I take you through my personal journey with coffee grinders, specifically comparing the Kin Grinder K2, K6, K Ultra, and the ZP6. I started with a basic hand grinder and gradually expanded my collection to better understand how different grinders affect coffee clarity, flavor profiles, and overall brewing experience. I discuss why I transitioned from the K2 to the K6 for its improved espresso capabilities, then explored the ZP6 for its exceptional clarity with pour-over brewing. I also introduce the K Ultra and explain how each grinder serves different purposes depending on your brewing method and preferences.By listening to this episode, you'll learn how to choose the right grinder based on your specific coffee context rather than falling into the trap of gear acquisition. I emphasize that the grinder is the most important tool in coffee making, even more than the brewing device itself, but you don't need seven grinders—just one or two that align with your brewing style. You'll gain insights into how clarity differs between grinders, why understanding your personal coffee goals matters more than following popular recommendations, and how the right grinder can transform an okay coffee into something truly magical. As a coffee roaster myself, I share why understanding these different perspectives helps me better serve coffee drinkers with varying equipment and preferences.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI've been brewing coffee for a while now, and if I'm honest, my journey started with something beautifully simple: a brewer, a filter, some coffee, and water. That was it. A simple recipe with a bloom and a couple of pours, and I was making fantastic, great-tasting coffee without any issues. But somewhere along the way, I fell deep into the rabbit hole — and I'll be the first to admit I'm guilty of it too. I've accumulated grinders, scales, boosters, specialty brewers, TDS meters, and gadgets I probably don't even need. In this episode, I sit down and ask a question that's been nagging at me: why does coffee need so much help?I explore the world of specialty coffee gear — from distribution tools to melodrips, from new UFO drippers to the Hario Neo — and reflect on whether all of this innovation is moving us closer to the coffee or further away from it. I talk about the law of diminishing returns in brewing equipment, the role of consistency in why we chase new tools, and ultimately land on a truth I keep coming back to: coffee just wants to be brewed. It doesn't care if you're using a precision grinder or a simple pour-over filter. It just wants to be enjoyed. By listening to this episode, you'll gain a refreshing, grounded perspective on coffee gear culture and walk away with a clearer understanding of what actually matters when it comes to brewing a great cup of coffee.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI gave up on a Nicaraguan coffee — and I'm so glad I did, because that mistake led to one of the most surprising brewing discoveries I've had in years. In this episode, I walk through my experience with a strictly highly grown, European-prepared, organic Nicaraguan coffee that simply refused to cooperate at every ratio I tried. I tested it as a light roast, a medium roast, and a dark roast. I pushed the water chemistry, I switched brewers, I adjusted grind size — and nothing worked. So I moved on.One morning, brewing a cup for my wife without measuring, I took a sip and was completely stopped in my tracks. The coffee I had written off was suddenly alive — clear, lively, and telling me everything I'd been trying to hear from it. The culprit? A 1:10 brew ratio, something I had long avoided because it typically produces an overpowering, brute-force cup. But for this particular coffee — washed, high-altitude grown, with slow-developing sugars — the 1:10 ratio was the key that unlocked everything. By listening to this episode, you'll learn why some coffees actually need a stronger brew ratio to reveal their best flavors, and how one unexpected accident reminded me to always push past brewing comfort zones before giving up on a coffee.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into a topic that I avoided for years—blending and mixing coffees. For the longest time, I was a purist, strictly dedicated to single origin coffees. I romanticized the origin stories, the soil, the elevations, the farmers, and the unique characteristics of each coffee. Single origins felt sacred, like something I shouldn't alter or mess with. But as I've pushed my understanding and love for coffee further, I've discovered that blending isn't cheating—it's an art form that allows us to mold and shape coffee into exactly what we want it to be.I share my journey from single origin devotion to embracing the creative freedom that comes with blending. I explain how mixing coffees lets us manipulate flavors intentionally—adding sweetness to sharp, fruity coffees with a dark roasted Brazilian, or creating complexity by combining multiple light roasts. By listening to this episode, you'll learn why blending might be the key to rekindling your excitement for coffee, how to think about flavor profiles when creating your own blends, and why it's perfectly okay to make coffee your own way, regardless of what the coffee geeks say.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into the paradox of precision in coffee brewing and question whether my obsession with exactness has actually robbed me of the joy I once felt. I reflect on my journey from the simplicity of the French press—just ground coffee, water, and time—to the world of scales, refractometers, temperature-controlled kettles, and my Timemore Sculptor 78SS grinder. I talk about how precision tools like scales and kettles transformed my brewing from experimentation into science, allowing me to replicate good cups and eliminate bad ones. But somewhere along the way, I realized I stopped trusting my palate and started trusting the numbers instead. If the extraction wasn't "perfect" according to the tools, I questioned myself, the coffee, or the brewer—never the possibility that precision might be getting in the way of presence.I explore this tension between being an engineer who cares about repeatability and being a coffee lover who just wants to enjoy the moment. While I acknowledge I'll never abandon my tools completely, I'm challenging myself to loosen up, to remember that my palate and taste are what matter most. By listening to this episode, you'll gain insight into how precision can both enhance and complicate your coffee experience, and you'll learn why being present with your brew—smelling the beans, feeling the steam, truly tasting the coffee—might be more valuable than any refractometer reading. You'll walk away questioning whether you need that next precision tool or whether you already have everything you need: good coffee, a few reliable tools, and your own unique palate.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI recently put the ZP6 grinder to the test with a dark roast Honduras coffee—a bean I know intimately with its orangey top notes that fade into mellow chocolate. Most people claim this "clarity king" grinder only works well with light and medium roasts, but I wasn't convinced. What I discovered changed how I think about grinders entirely. I went finer than the recommended sweet spot, pushing down to a 2 on the dial when most people stay between 4 and 5.5, and the separation remained clean without getting offensive. Then I tried the same coffee through my Fellow Ode grinder at a slightly coarser setting, and something magical happened—those orange notes lingered and danced with the chocolate in a way that made me want to keep drinking.Through this experience, I realized that every grinder has its own profile, its own way of telling a coffee's story. The ZP6 brings crisp separation and expressiveness, while the Fellow Ode creates lingering, layered complexity. I used to blame my old Baratza for muddy coffees, but the truth is the coffee was probably fine—it was the grinder's profile I was tasting. In this episode, I share why owning two different grinders can unlock entirely new dimensions in your coffee, how to stop being judgmental about which grinder is "better," and why the real magic lies in understanding what each device brings to your cup. You'll learn that it's not about chasing one perfect grinder—it's about discovering which profile resonates with what you're looking for in that particular coffee.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into the one piece of coffee equipment that changed everything for me—a simple TDS (Total Dissolved Solids) meter. For less than $10, this unassuming device has unlocked flavors in my coffee that I didn't think were possible anymore. I talk about how understanding water hardness through this meter has made my lightly roasted Kenyan coffees finally show their sweetness, made my Brazilian coffees more expressive, and eliminated the inconsistency that used to plague my brewing. I share why we fixate on grinders, brewers, and technique while ignoring the fact that coffee is 98% water, and how this inexpensive tool gets you 95% of the way to perfect water without diving into complex chemistry.By listening to this episode, you'll learn why a TDS meter is the most underrated piece of coffee gear you can own, how it empowers you to manipulate acidity and sweetness beyond just brewer choice, and why understanding your water is the key to unlocking the true potential of every coffee you brew. I'll explain how finding my sweet spot around 110 PPM transformed my daily brewing and why this $10 investment might be more valuable than your next grinder upgrade.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I explore the uncomfortable reality of mastering coffee: sometimes, despite all your knowledge and skill, a coffee just doesn't work for you. I'm diving deep into my experience with a Nicaraguan organic, strictly high-grown, European-prepared coffee that on paper should be spectacular, but in practice leaves me completely uninspired. I detail my extensive experimentation with this coffee—different roast levels, multiple brewing methods, various filters, different grinders, and water chemistry adjustments—yet none of it changes the fundamental truth that this coffee simply doesn't resonate with me personally.By listening to this episode, you'll learn the invaluable lesson that technical mastery and brewing expertise don't guarantee you'll love every coffee you encounter, and that's completely okay. I share the honest realization that some coffees will be "duds" for your personal palate, even when they're technically clean, well-prepared, and might work perfectly for others. This is a refreshing perspective on accepting your own taste preferences, understanding that not every coffee needs to be manipulated into something it's not, and recognizing when it's time to simply move on to the next coffee journey.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI spent the last month testing the ZP6 grinder, and I think it's time I share my honest thoughts about this budget clarity grinder that everyone's been talking about. In this episode, I dive deep into what I discovered after grinding coffee daily with this thing - from its surprisingly limited useful grind range to the way it completely separates flavor profiles in a way I wasn't expecting. I talk about how only settings 2 through 6 are actually worth using out of the 111 total clicks, why this grinder is particularly magical with dark roasts, and how it compares to grinders like the K6 and EK43. I also cover the practical stuff - the quirky top chamber that spins when you don't want it to, the catch cup that can't hold a full 30-gram dose, and why at $200, this grinder is still an absolute steal despite its limitations.By listening to this episode, you'll learn whether the ZP6's clarity-focused burr set is actually worth the hype, how to identify the optimal grind settings for your brewing style, and why this grinder might make you question your coffee choices in the most existential way possible. I'll help you understand what "flavor separation" really means in your cup and whether this budget option can genuinely compete with higher-end grinders for pour-over brewing.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into the psychology and passion of light roasted coffee drinkers—a group I used to belong to but now observe from a different perspective. I explore why these coffee enthusiasts are so unapologetic about their preferences, how they chase that next hit of unique acidity and complexity, and why they'll spend almost any amount of money on specialized grinders, filters, water chemistry, and accessories to extract that perfect cup. I share my own recent experience with a medium-to-light roast that kept revealing new layers of personality the more I pushed the extraction, helping me understand what drives light roast lovers to constantly explore new coffees and processing methods.By listening to this episode, you'll gain insight into the mindset of light roasted coffee drinkers and understand why they gravitate toward tea-like, acidic profiles over traditional chocolatey notes. I also examine a fascinating theory: that we all gravitate toward coffees that match our own personalities, seeking comfort and excitement in the beans we choose. Whether you're a light roast devotee, a dark roast loyalist, or somewhere in between, this episode will help you understand the tribal nature of coffee preferences and why being honest about what we actually enjoy matters more than following any particular coffee orthodoxy.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into the Hario V60 Mugen Switch and answer the burning question: do you actually need this brewer? I demonstrate a brew using this device and break down the honest truth about whether it's worth adding to your collection, especially if you already own a regular Hario V60 Switch. I compare the grooves, flow rates, and performance differences between the Mugen Switch, the regular V60 Switch, and even the Origami dripper to show you what really matters when it comes to brewing great coffee.By listening to this episode, you'll learn why technique trumps equipment every single time, how to identify when you have enough gear, and why spending money on the latest brewing device might not improve your coffee as much as you think. I share my unfiltered perspective on specialty coffee culture, gear acquisition syndrome, and what it really takes to brew consistently delicious coffee. This is a reality check for anyone wondering if they should upgrade their brewing setup or if they should focus on mastering what they already have.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I open up about one of the most humbling realizations in my coffee journey: the coffees I've lost along the way. I'm talking about those bags where I knew something special was hiding, but I just couldn't crack the code to unlock it. The culprit? Water chemistry—and more broadly, ignorance about the variables that truly matter in brewing. I've been experimenting intensively with water over the past week, using a TDS meter and testing different mineral profiles, and I'm blown away by how simple tweaks can completely transform what you taste in your cup. It's made me rethink every coffee I dismissed as "not working" when the truth was that I simply didn't have the right knowledge to bring out its potential.What you'll learn by listening to this episode: I share why understanding water chemistry might be the single most impactful variable you can control in coffee brewing—potentially more important than your grinder or brewer. You'll hear about my journey from relying on bottled water solutions to taking control of my brewing water, and how this knowledge gap affected my relationship with light roast coffees. I'll encourage you to push past the things that seem hard or mysterious, to question recipes and advice (even mine), and to understand the context behind what you're doing. Most importantly, you'll walk away understanding that we don't need to know everything about coffee—we just need to know the right things.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I share my honest recommendation for anyone just starting their specialty coffee journey: the K2 Kin Grinder. I reflect on my own coffee beginnings with ground coffee and a French press, and explain why if I were starting fresh today, this $70-80 hand grinder would be my first investment. I walk through the grinder's capabilities—from pour over to French press to even espresso if you're adventurous—and discuss why its imperfections actually make it perfect for beginners.I dive into the reality that grinders tell the story of coffee and create the ultimate feedback loop in your brewing experience. While I own seven grinders now, I explain why this particular one remains valuable and produces genuinely tasty coffee, even if the cups are slightly muddier than what more expensive grinders produce. I discuss the grinder's quirks—the difficult-to-read dial system, the limited catch capacity, the physical effort required—and why understanding these limitations actually prepares you to know exactly what you're looking for when you eventually upgrade. By listening to this episode, you'll learn why investing in quality grinding upfront saves money and frustration in the long run, and how this specific grinder removes variables that confuse beginners while teaching you the fundamentals of dialing in coffee and developing your palate.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this deeply personal episode, I share the story of a Sulawesi coffee that completely transformed my understanding of what exceptional coffee could be. I discovered this remarkable bean over 10 years ago during my early roasting journey when I was still a novice, experimenting with a Fresh Roast and barely knowing what I was doing. I describe how this particular coffee had an almost purple flavor profile - juicy, acidic but not offensive, with an incredible fruitiness that persisted no matter how I roasted it. What shocked me most was that I could take this coffee across the entire roasting spectrum, from light to dark, and it remained consistently excellent every single time.I reflect on how this coffee became like a dear friend that eventually disappeared from my life, much like relationships that naturally end after a season. I share the frustration of trying to find similar Sulawesi coffees from other sources that never quite matched that original magic. Through this story, I explore the deeper lessons this coffee taught me about cherishing exceptional moments, preserving memories, and understanding that some experiences are meant to be temporary but transformative. By listening to this episode, you'll gain insight into how a single extraordinary coffee can shape a roaster's entire philosophy and learn why sometimes the ones that got away teach us the most valuable lessons about appreciation and presence.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI recently bought some new camera gear, and as I was playing around with it, figuring out how it works and what it can do, it got me thinking about coffee equipment. I talk about how we often buy coffee gear—whether it's a Hario V60, an Origami Dripper, or whatever catches our eye—but we don't really take the time to understand it. We watch videos, read reviews, follow recipes, but we're depending on other people's experiences instead of developing our own. I share my thoughts on the Origami Dripper specifically, breaking down why it's shaped the way it is, how the concaves create maximum airflow, and how you can use different filters to completely change your brewing experience.In this episode, you'll learn why mastering one brewer is more valuable than collecting a dozen different devices. I encourage you to stay with one piece of equipment long enough to truly understand what it can do for you—experimenting with different filters, water temperatures, grind sizes, and brew methods until you discover what YOU actually like, not what someone else tells you should taste good. At the end of the day, it's about your palate, your preferences, and your coffee journey. Master your gear, master your craft, and you'll make consistently great coffee that's perfect for you.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI dive deep into why context matters more than anything when it comes to coffee equipment recommendations and brewing methods. Throughout this episode, I share my personal coffee journey as a pour-over enthusiast, occasional espresso puller, and coffee roaster who's tried just about every brewing method out there. I break down my honest opinions on the Kase Six grinder, discuss why I'm not sold on light roasts, and explain why medium roasts hit that perfect sweet spot for me. I also reveal my surprising take on dark roasted African coffees that might change how you think about darker roasts entirely.By listening to this episode, you'll learn how to make better-informed decisions about coffee gear purchases by understanding the reviewer's context and brewing preferences. You'll also discover why your grinder matters more than your brewing equipment, gain insight into how different roast levels affect flavor profiles, and learn to trust your own coffee preferences instead of chasing trends. Whether you're a French press loyalist or a pour-over perfectionist, this episode will help you cut through the noise and focus on what actually matters for your coffee journey.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I break down my approach to the year-long coffee mastery challenge by returning to the fundamentals: coffee, water, and the brewer. I share how I initially felt overwhelmed by the scope of this project, but simplified everything by focusing on these three core elements—with the grinder occupying its own special category between coffee and brewing equipment.I explain why I believe water will be the most rewarding variable to explore, discussing my plans to experiment with PPM levels, Third Wave Water mixed with spring water, and even alkalinity water. I also dive into my thoughts on grinders (yes, I have seven of them), brewers, paper filters, and accessories like boosters and metal filters. Throughout the episode, I emphasize that this challenge is about understanding why we like what we like and learning to trust our own palates rather than chasing endless gear upgrades. You'll learn how to simplify your own coffee brewing by focusing on the variables that truly matter, develop a systematic approach to analyzing coffee, and discover why the coffee itself—not the equipment—should be the star of your brewing journey.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I get brutally honest about something I've been reluctant to admit: gear matters, and I love it. After spending this year going deep into the rabbit hole of coffee equipment—buying almost everything in sight, including things I told myself I'd never purchase—I'm ready to have a real conversation about the coffee gear journey. I talk about my collection of brewers, my EK43 grinder, and how the excitement of new gear sometimes overshadows the beans themselves, even though I roast my own coffee and have access to whatever I want.But here's the thing: while I confess my gear obsession, I also share the realization that most equipment produces fundamentally similar results. Yes, there are variations in sweetness, acidity, and certain aspects of the coffee, but for the most part, a good cup is a good cup regardless of whether you're using your trusty Hario V60 or the latest variation. I challenge both myself and you to appreciate what you already have, because you have enough tools in your toolbox to reach the promised land of understanding and enjoying your coffee. By the end of this episode, you'll understand why I'm planning to use just one brewer for an entire month, and why sometimes the simplest approach leads to the deepest appreciation.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI recently completed a two-week odyssey with the Deep 27 flower dripper from Kafek, brewing nearly 30 cups of coffee to truly understand what this unique brewer brings to the table. I've called it a "selfish brewer" before, but in the best possible way - it keeps giving exceptional results while staying completely out of your way. What shocked me most about this compact dripper is how it truly excels at small batch brewing, allowing you to make quality coffee with as little as 5 grams of grounds, something that's challenging with traditional pour-over methods.I discovered that this brewer's real superpower lies in its ability to help you dial in expensive coffees quickly and conservatively. Instead of burning through 20-gram doses while experimenting with variables, I could achieve the same calibration process using just 5-gram shots, stretching precious specialty coffee bags much further. The concentrated brewing chamber ensures excellent saturation, and the fast filters deliver clean, full-bodied cups that rival larger brewing methods. By listening to this episode, you'll learn why small-batch brewing might revolutionize your coffee routine and discover whether this $30 specialty dripper deserves a place in your brewing arsenal.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI took a deep dive into the Hario V60 Mugen dripper after using it for a couple of months, and I have to be honest with you—I don't think you need it. In this episode, I share my side-by-side testing results comparing the Mugen to the original Hario V60 and the Origami dripper. I walked through multiple brewing rounds using identical variables and discovered something interesting: the Mugen extracted slightly more coffee than the Origami but less than the original V60. The main difference comes down to the Mugen's unique design with zero internal ridges, which creates a slower flow rate compared to both the V60 and Origami's pronounced rib structures.By listening to this episode, you'll learn why the Hario V60 Mugen isn't the game-changer it appears to be and how you can achieve the same results with equipment you probably already own. I'll share specific brewing techniques, including how going four to five clicks finer on your grinder can unlock better extraction with single-pour methods. More importantly, I discuss how this brewer pushed me out of my comfort zone and helped me discover new brewing approaches that work just as well on the classic V60. If you're considering adding another dripper to your collection or wondering whether expensive gear actually improves your coffee, this episode will help you make an informed decision and save your money for what really matters—great coffee and filters.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive into the SCA flavor wheel and explore why I think it's fundamentally biased in how it represents coffee flavors. I break down the structure of the flavor wheel, examining how it dedicates massive sections to fruity, floral, and acidic descriptors while giving surprisingly minimal space to classic coffee characteristics like sweetness, chocolate, and nutty flavors. I question whether this imbalance reflects what coffee actually tastes like or reveals the preferences of those who created it—potentially light roast enthusiasts who value brightness and acidity over traditional coffee profiles.By listening to this episode, you'll gain a critical perspective on how professional coffee descriptors shape your buying decisions and learn why trusting your own palate matters more than any industry standard. I encourage you to analyze the flavor wheel yourself, compare it to what you actually taste in your coffee, and develop your own framework for understanding what makes coffee enjoyable to you personally, regardless of what the professionals say you should be tasting.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into what it actually means to master coffee and how I'll know when I've achieved it. I break down the four specific benchmarks I've set for myself in this year-long journey: brewing a great cup in three pours or less while understanding exactly why it works, identifying roast levels purely by taste without any gadgets, intentionally shifting a coffee's flavor profile to bring out characteristics I want, and most importantly, clearly showing you what actually matters when brewing coffee.I share my philosophy on testing everything from filters and water to different brewers and accessories, all while maintaining a critical and objective approach. I also take a moment to acknowledge that I wouldn't be on this path without the community that's been watching, listening, and challenging me to go deeper. By listening to this episode, you'll learn what true coffee mastery looks like from a roaster's perspective and understand the specific goals that will guide my experimentation throughout this challenge. You'll also gain insight into how deliberate testing and documentation can help cut through the noise of endless coffee gear and techniques.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I'm getting real about the year-long coffee mastery challenge I'm about to embark on. While I'm excited about the journey ahead, I'm taking a moment to reflect on five potential pitfalls that worry me as I dive deeper into this pursuit. I talk about becoming a coffee accessory chaser, getting trapped by recipe obsession, losing patience with the 12-month timeline, burning out from the intensity, and perhaps most concerning—whether this deep focus might actually ruin my relationship with coffee altogether.I share a personal story from my college days when I became completely obsessed with cars, building turbos and modifying my 240SX, only to eventually lose all passion for it. That experience haunts me as I consider this coffee challenge. I'm being honest with you about the real possibility that this drive for mastery could transform coffee from something I love into just another beverage. By listening to this episode, you'll gain insight into the psychological challenges of deep skill development and hear an honest conversation about the trade-offs between mastery and maintaining genuine passion for what we love.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI started this episode planning to convince everyone why flatbed brewers are superior to cone-shaped filters because of their more even coffee bed distribution. But after testing both methods over the past few days, I realized I needed to talk about something more important—how to explore different brewing styles without buying more gear. I've been a cone-shaped filter devotee for years, even looking down on flatbed brewers and their ridge designs. But lately, I've discovered that cone filters make my coffee punch way too hard with acidity, while flatbed filters mellow everything out and bring more sweetness into perspective. The revelation here isn't about which brewer is "best"—it's about understanding that our preferences change, and we can experiment with different flavor profiles using simple accessories.By listening to this episode, you'll learn how to transform your existing pour-over setup using different filter styles without spending money on new equipment, understand how cone versus flatbed filters affect acidity and sweetness in your cup, and develop a more flexible approach to coffee brewing that prioritizes personal taste over online recommendations. I'll share why buying flatbed filters for your current V60 might give you more brewing versatility than purchasing an entirely new brewer.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into one of the most overlooked aspects of brewing great coffee: ratios, or as I like to call it, strength level. I share my personal journey from brewing at a 1:10 ratio (pretty strong, mainly to satisfy my wife's preference for bold coffee) to discovering that different roast levels demand completely different approaches. I talk about how my palate evolved as I moved from 1:10 to 1:11, then 1:12, 1:13, and eventually settling around 1:15 as my general sweet spot. But here's where it gets interesting—I explain why I now brew dark roasts at 1:16-1:17 to open up their balance and sweetness, medium roasts at 1:15 for optimal clarity, and light roasts anywhere from 1:13-1:14 or even pushing to 1:17-1:18 with higher extraction to bring out complexity and acidity.By listening to this episode, you'll learn how to identify your own ideal brew ratio through intentional experimentation and pattern recognition. I share practical guidance on testing different ratios to understand what you actually like in your coffee, rather than blindly following what others recommend. You'll discover why the ratio you choose is half the battle in conquering any coffee, and how finding your personal preference creates a repeatable system that lets you truly enjoy coffee for what it is. Whether you're drinking light, medium, or dark roast, this episode will help you understand why your ratio matters and how to dial it in for maximum enjoyment.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I open up about my current relationship with coffee and what drives my brewing choices every single day. I confess that I'm a pour-over person through and through, with a strong preference for medium to dark roasts—especially darker roasts that deliver both sweetness and acidity in balance. I share my struggles with light roasts, my evolving palate that's making even medium roasts taste too acidic, and why I'm gravitating toward African coffees and certain Colombians. I also reveal my frustrations with fruit-forward profiles that lack natural sweetness and explain why clarity isn't always the holy grail it's made out to be.By listening to this episode, you'll gain insight into how personal preferences shape our coffee experiences and why understanding your own palate matters more than following trends. I also introduce an upcoming challenge that will push me outside my comfort zone—attempting to master any coffee in just two to three trials instead of fifteen. This journey is about appreciation, growth, and questioning whether we're chasing the right things in our cups.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into the Hario Pegasus Dripper and share my honest thoughts on whether it deserves a spot in your coffee brewing arsenal. I walk through my hands-on experience with this size 2 dripper, examining everything from its groove pattern design to its filter compatibility issues. I discuss the peculiar two-hole drainage system that bothers me, the awkward fit of Hario's own filters, and how it compares directly to the classic Hario V60 that many of you already own.By listening to this episode, you'll learn exactly why I believe the Hario Pegasus falls short compared to other pour-over options on the market, and more importantly, what you should invest in instead. I explain the importance of versatility in coffee brewing equipment, why paper filter options matter more than you think, and how to make smarter decisions about adding new gear to your setup. Whether you're considering buying the Pegasus or just curious about pour-over dripper design, I give you the practical insights you need to brew consistently great coffee without wasting money on limiting equipment.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailI recently started questioning whether mastering coffee in a year is even possible, but I've decided to push forward with this ambitious challenge anyway. In this episode, I open up about my goal to reach a level where I can grab any bag of coffee—light, medium, or dark roast, washed, natural, or anaerobic—and nail the perfect brew within two or three tries. I'm talking about understanding water chemistry, exploring the science behind cold brew, testing the limits of AeroPress, trusting my palate over refractometers, and diving deep into questions that most coffee enthusiasts gloss over.But this isn't just about technical mastery. I'm documenting my struggles, victories, and aha moments throughout this journey because I want to share what truly works—not just for me, but for you too. I'll be challenging conventional wisdom, questioning why we follow certain brewing methods, and pushing past my comfort zone to extract the absolute best from every cup of coffee. You'll learn about my approach to deliberate experimentation, how I'm simplifying my setup to focus on the coffee itself rather than gear accumulation, and why I believe slowing down and staying present with each brew is the key to real improvement. This is about going deeper than surface-level knowledge and discovering what mastery really means in the world of coffee.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into a brewing experiment that challenged my coffee preferences and taught me valuable lessons about knowing what you truly enjoy. I challenged myself to brew a medium roast coffee at 200 degrees Fahrenheit using a 1:17 ratio, pushing the boundaries of my usual brewing comfort zone. Through this experiment, I discovered that this weak brewing ratio simply doesn't work for my palate - it tastes like tea rather than the robust coffee experience I crave.I share my honest thoughts about how the 1:17 ratio creates a muddy, unclear cup that lacks the personality and character I've come to love in coffee. I explain why I prefer the 1:15 ratio, which delivers the perfect balance of heaviness and clarity that allows me to actually taste what I'm drinking. By listening to this episode, you'll learn the importance of understanding your own coffee preferences rather than following what others say you should like, and how experimenting with different brewing parameters can help you discover your personal coffee sweet spot.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I share my ambitious resolution for the year: mastering coffee through intentional failure and relentless experimentation. I open up about what this journey means to me—pushing past comfort zones, questioning the status quo of specialty coffee, and discovering why certain coffees, roast degrees, and brewing methods work the way they do. I talk about my desire to understand everything from light roasts to dark roasts, from Brazilian coffees to exotic processing methods, and from basic Mr. Coffee machines to high-end ZP6 grinders. This isn't just about acquiring knowledge; it's about tearing down what I think I know and starting fresh with curiosity and wonder.By listening to this episode, you'll gain insight into what it means to pursue coffee mastery as a personal challenge rather than a destination. I discuss the role failure plays in learning, why I want to test recipes for AeroPress and pour-overs, how I plan to use my palate and refractometer to push extraction boundaries, and why I'm inviting you into this journey. You'll learn about my plans to experiment with roast profiles, understand climate change's impact on coffee, question specialty coffee rules, and ultimately help you think differently about your own coffee routine. This is about breaking free from the rinse-and-repeat cycle and truly understanding the logic behind every brewing decision we make.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into the engineering and geometry behind pour-over coffee brewers, drawing from my background as a drainage engineer to explain how water flow impacts extraction. I break down the science behind popular brewers like the Hario V60, Fellow Stagg, Deep 27, and the UFO dripper, examining how their cone angles and design features manipulate water flow to create different extraction profiles. I demonstrate how steep angles create faster flow rates, while gentler slopes allow for longer contact time between water and coffee grounds, ultimately affecting the flavor in your cup.Listeners will learn how to think critically about their brewing equipment by understanding the relationship between brewer geometry, grind size, and extraction percentage. I share real-world experiments, including surprising results from using extremely coarse grinds on slow-draining brewers and explain why certain devices require specific grind adjustments. Whether you're using a V60, a flat-bottom dripper, or something more exotic, you'll walk away with a framework for mastering your brewing device by understanding its fundamental design principles rather than just following recipes.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I get real about something we don't talk about enough in specialty coffee: not every coffee is going to be special to you, and that's perfectly okay. I share my experience with a lightly roasted Kenyan coffee that smells divine but I just don't like, and reflect on a customer review that said my Brazilian coffee "wasn't special enough." I dive into why coffee preference is entirely personal and subjective, and why once a bag of coffee leaves a roaster's hands, it becomes yours to judge however you want.I also open up about my own coffee preferences—I'm a medium to dark roast person who craves acidity balanced with sweetness, and I'm not big on natural process coffees or overly fruit-forward profiles. I explain my complicated relationship with Brazilian coffee: it's the most important coffee for introducing people to specialty, and it's my best seller, but I can only drink it for a couple hundred grams before I need something else. You'll learn why being honest with yourself about what you like and don't like is the most important skill in coffee, and I'll encourage you to write down your preferences so you can understand your palate better. This episode is about embracing your taste, welcoming feedback, and understanding that growth comes from knowing exactly why you like what you like.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this reflective episode, I share my birthday thoughts about what really matters in the coffee journey. I talk about how I've accumulated so much coffee gear and knowledge about brewing techniques, but I realized I've been missing the forest for the trees. I discuss how we often get caught up in the latest grinders, brewers, water recipes, and extraction methods, but forget to truly understand the coffee itself. I use the Hario V60 Switch as an example of how even when trying to talk about coffee fundamentals, we slip into gear talk. I emphasize the importance of knowing which coffee varieties we actually like, understanding why certain flavor profiles resonate with us or turn us off, and learning how to make simple adjustments to bring out the best in each coffee.By listening to this episode, you'll gain a new perspective on your coffee journey and learn why focusing on understanding the actual coffee—its origins, varieties, roast levels, and flavor profiles—matters more than accumulating equipment. I'll help you think critically about your own coffee preferences and inspire you to develop a deeper, more meaningful relationship with the coffee you brew every day, regardless of which method or equipment you use.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive deep into the world's most controversial brewing device - the AeroPress. I share my honest journey from initially thinking it was garbage to learning to appreciate its unique capabilities. I discuss a thoughtful comment from a listener about AeroPress techniques, exploring both the traditional and inverted brewing methods. I break down the common leakage issues with paper filters versus metal filters, and why I've come to prefer the metal filter for its consistency and reusability.I also explore how the AeroPress community is beautifully divided in their opinions and techniques, which actually drives innovation and improvement in brewing methods. I discuss how manufacturers like AeroPress and Prismo have created accessories to solve common brewing challenges, showing how user feedback shapes product development. By listening to this episode, you'll gain insights into different AeroPress brewing techniques, understand why this device sparks such passionate debates, and learn how to approach coffee brewing with an open mind focused on personal preference and continuous improvement.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I'm diving into coffee grinder recommendations—specifically why I don't recommend the Baratza Virtuoso despite owning it for years. I share my honest experience with this popular $250 grinder, explaining how it performs flawlessly mechanically and looks great on your counter, but ultimately falls short in what matters most: the cup quality. I talk about how the Virtuoso produces a muddy, concentrated flavor profile where all the tasting notes hit at once and then dissipate, making it difficult to distinguish the nuanced characteristics that make each coffee unique. I explain why this becomes more apparent as your palate develops and you start seeking clarity and separation in your cups.I also provide practical alternatives that deliver better value and cup quality. I recommend starting with the Baratza Encore, which offers the same grinding capability as the Virtuoso but costs $70-100 less, making it a smarter entry point into quality grinding. For those ready to explore hand grinding, I discuss the Timemore K6 as an excellent option that provides noticeably better clarity and separation in the cup at around $80-100. By listening to this episode, you'll learn how to make smarter purchasing decisions that align with your coffee journey stage, understand why grinder profiles matter as much as grind settings, and discover when it's time to upgrade as your palate evolves.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Send us Fan MailIn this episode, I dive into my latest obsession: perfecting Japanese milk bread. But this isn't just about bread—it's about how pursuing mastery in one craft can transform your approach to another. I share my journey of deliberately choosing to make Japanese milk bread once a week, experimenting with different flours, ratios, techniques, and baking methods, all while staying intentionally naive to outside influences. I explain why I'm avoiding extensive research and instead learning through trial and error, letting my own curiosity guide the way. Drawing parallels to my experience mastering pork ribs and comparing it to the meticulous dedication shown in "Jiro Dreams of Sushi," I explore how the mindset of perpetual studentship applies to everything we pursue.What you'll learn from this episode: You'll discover how exploring a craft outside of coffee—whether it's bread making, barbecue, or any other pursuit—can sharpen your coffee brewing and roasting skills in unexpected ways. I'll show you why pushing yourself toward perfection in parallel pursuits creates mental frameworks that translate directly to understanding coffee better, from dialing in your brewer to tasting nuances in your beans. Whether you're in a coffee rut or riding high, this episode will inspire you to find that "other thing" that makes you a better coffee enthusiast.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans