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In their weekly coffee discussion, Eric Rauch and Joe Darnell plunge into the depths of the world’s favorite bevereage. It’s all about recipes and brewing techniques, roasting beans to perfection, counter culture, and the fun we have together over a hot cup of joe.
75 Episodes
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Gobble gobble! The guys discuss coffee traditions, seasonal roasts, Starbucks’ Thanksgiving and Fall blends, how commercialism in America ignores a perfectly good holiday, and offer first impressions of the — get this — a car espresso maker. Happy Turkey Day everyone!
Joe and Eric are back in action to talk about LEGO coffeemakers, R2-D2 coffeemakers, Houndstooth coffee house in Austin, Texas, and more. Ask yourself the question: How often should *everyone* clean your coffee mug? The guys answer this and more on today’s episode.
Joe and Eric find the time to sit down over not one but two cups of coffee and a bottle of Soylent. Joe experimented on himself when Soylent was on sale. Thrasher coffee supplied several roasts for the guys to taste test, so they analyze two Ethiopians. Then, Joe and Eric highlight some of Alec Baldwin’s interview with Howard Schults, the CEO of Starbucks.
Eric and Joe discuss three things: Left Hand Brewing Company craft beer (our first “craft brew” tate test on the show), how genetics and caffeine influence our caffeine intake, and whether a taste test can prove that people prefer cheap coffee over gourmet coffee, like — ahem — Starbucks and Dunkin Donuts. Listen, drink and enjoy!
Eric and Joe discuss some naming conventions: why are we calling cold brew and iced coffee the same things? Speaking of which, iced coffee has taken a back seat to cold brew over 2016. And in other news, the world’s first cup of joe that’s 80 times stronger than the rest of them is available in Australia, and Coca Cola is getting into the bottled coffee business. Listen, drink and enjoy!
Eric and Joe are back at their desks and this time sipping something from
fresh coffee cups. They discuss Tim Hawkins’ complicated mug and the
plain-jane white mug from Publix and why it’s special to Joe. Topics of the
week: a green tea alternative to coffee that won’t leave you feeling the
jitters, Soylent’s new Coffiest (?!) and a worthy mention of the book ‘The
Supper of the Lamb’. Listen, drink and enjoy! Van Halen.
Eric and Joe answer a listener’s feedback about Stevia and artificial sweeteners, take apart new research that suggests used coffee grounds repel mosquitos, and discuss how much coffee they’re kids are allowed to drink.
Joe realised that while he was warming up to cold brew that the rest of the
world was as well. The guys discuss their growing appreciation for this
beverage and how it’s popping up in grocery stores and coffee shops.
There’s some unexpected benefits that cold brew has to offer, so you might
want to make it at home.
Cold brew is in season, and there’s a good chance that your local grocere
is selling the products we discuss. Joe brewed his own with a French press.
Together, the guys taste test Joe’s along with Stōk and Rebbl branded
brews. Are you better off making your own? How hard is it to craft cold
brew? Is it easier and affordable to buy it at the store? Answers to thease
questions in today’s show.
Joe and Eric explain why they missed an episode two weeks ago. On vacation
at Saint Simons Island, Joe picked up some not-so good craft coffee. How do
you know the good from the bad? Also, the guys chat about the Porlex JP-30
hand grinder, and the pros and cons of using this manual approach to your
daily grind.
Joe and Eric discuss Joe’s visit at Counter Culture Coffee of Atlanta, and
what a coffee tasting is like. Afterwards, they talk about the influence
their coffee tastes have made on their peers; how friends and coworkers
responded to craft coffee.
Eric and Joe discuss JAB Holding Company taking ownership of Krispy Kreme,
what a ‘balanced breakfast’ consists of, and review Joe’s new Baratza
Encore conical burr grinder. How does it compare to the popular Bodum
Bistro he used for the last two years? What does Eric think of the Baratza
Virtuoso? Listen and find out.
Steve Agocs turned coffee into a delicious hobby. At KCCoffeeGeek.com, he
reviews many of the latest specialty coffees. Steve shares his brewing
ritual, describes his tools, and sheds light on his approach to the world’s
favorite beverage.
This week on the show, Eric and I discuss ‘The South - Home of Many a Great
Soft Drink Company’. We also talked about white vs. green tea and taste
test Counter Culture Coffee’s specialty grade Justina Ramos Bolivian
coffee. Also, we want to give a huge shout out to Condesa Coffee. Thanks
for the great coffeehouse experience!
In this episode, we discuss why coffee sometimes upsets your stomach and
what you can do to prevent it. Afterward, we review all-American gas
station coffee from the local RaceTrac (which might upset your stomach for
altogether different reasons.
Joe is joined by our special guest, Aaron Dowd, known as ‘The Podcast Dude’
of the Seanwes Network. Aaron recently adopted the AeroPress, but it’s
probably not what you're thinking. He uses a blender for mixing in butter
and milk, 8 O'Clock coffee beans, and drinks 5+ cups a day. We debate
low-cost beans, French press versus AeroPress, additives that can make you
crash, the dangers of cold brew and much more.
What's lost on a generation that grows up with Keurig coffee? How do
Starbucks professionals perform cupping at headquarters? What's in a cup of
Dunkin Donuts coffee?
The guys go back to first things: their very own brewing rituals. Joe likes
AeroPress, Eric likes Hario V60. And between the two, there’s a dozen other
tools they use to perfect their handmade beverages each day. Learn all
about their fussy — and sometimes not-so fussy — coffee setups.
Eric and Joe discuss Eric’s huge career change, discovering your coffee
passion later in life, Eric’s new 1,000 lb. coffee roaster, and where to
setup a roasting facility.
Joe welcomes our special guest, JT Manning from Moscow, Idaho, a former
Starbucks’ barista. JT shares details about work life behind the counter,
learning about craft coffee, the makeup of his home brewing ritual, and his
general opinion of the Starbucks’ barista work experience.
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