Everyday Beans Podcast - Mostly About Coffee and Other Stuff

Send us Fan Mail I ran out of medium roast, and for two straight weeks I only had dark roast to drink. I've always said medium and dark are my favorite roasts to actually sit down and enjoy, so I figured this would be easy. It wasn't. By the end of week two, every dark roast I owned, a Kenyan, a Nicaraguan, and my own Outcast blend, started tasting exactly the same: sweet, low acidity, no matter what brewer, grinder, or water profile I threw at it. In this episode, I talk through what it actu...

Send us Fan Mail Every batch starts the same. Beans, heat, time. I don't start the same, and the beans were never really the same either. This episode is about the part of coffee we almost never talk about, which is the person doing the roasting. I roast, so I can say this from the inside: a roaster is a human being first, with bills and illnesses and a family, wondering whether this thing is even a real profession, and geeking out over beans anyway. I walk you through what actually happens t...

Send us Fan Mail In this episode I walk through what I consider A Tier coffee skills going into 2026, and the honest answer is that they are less about technique than about permission. Nothing was wrong with the coffee I brewed. I changed it anyway. That single move, changing something on purpose when nothing is broken, is the thing that separates a person who follows a recipe from a person who actually understands their coffee. I start with the dictionary definition of play, decide it is use...

Send us Fan Mail Finer has become the go-to answer to everything in coffee lately, especially for light roast, and it bugs me, partly because it's right. A couple of months ago, experimenting with light roasts, every step finer made the coffee more interesting, and I started tasting parts of the acidity I'd never gotten from the coarser grind. Even a dark roast can take a finer grind if you use a faster paper filter. But I'm a medium to dark roast person, and those coffees are often more expr...

Send us Fan Mail I walked away from my wife's dark roast, and years later I've come to realize why it's my preference now. This one's about the word fight. I started on her dark roast in a Mr. Coffee, went down the origins and roast degrees rabbit hole, landed on light roast and a Hario V60, and geeked out on acidity for years. Then, around four years ago, the coffees started to get flat. I roasted every profile I could think of, tried ratios, blamed my tap water, my filters and my brewer, an...