Claim OwnershipEveryday Beans Podcast - Mostly About Coffee and Other Stuff
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© 2025 Everyday Beans Podcast - Mostly About Coffee and Other Stuff
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It's about coffee, food, life and what other randomness I feel that'll be helpful to the common coffee drinker or to anyone who likes to be entertained by a stranger, briefly.
223 Episodes
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Send us a text In this episode, I share my honest thoughts about choosing the right coffee maker and the unexpected journey that can follow. When a friend asked me for a coffee maker recommendation after her Keurig died, I suggested a simple, reliable Zojirushi drip machine—something straightforward and effective. Instead, she decided on a Breville Bambino espresso machine, which got me thinking about the deeper implications of that choice. I talk about my own experiences with Breville produc...
Send us a text In this episode, I dive deep into how temperature dramatically changes the way coffee tastes and feels. I conducted an eye-opening experiment using seven different Brazilian coffees, all roasted to my preferred dark roast level using my Kawa roaster. I tested each coffee at four different brewing temperatures: 190°F, 200°F, 205°F, and 212°F, using my Deep 27 brewing device with a consistent 1:15 ratio (10 grams coffee to 150 grams water). What I discovered completely changed my...
Send us a text In this episode, I dive deep into testing the highly-rated Mocha Master automatic drip coffee maker that I spent $300 on during Amazon Prime Day. I put this premium coffee machine through its paces to see if it lives up to the hype and whether it's truly superior to basic machines like Mr. Coffee. Throughout my testing, I discovered that automatic machines aren't quite what they're cracked up to be - the coffee came out weak, under-extracted, and required significant adjustment...
Send us a text In this episode, I dive deep into a frustrating yet enlightening experience with a premium Brazilian coffee called "The Tour Coffee." I share my months-long journey of carefully evaluating this supposedly exceptional coffee through multiple roast profiles and brewing methods, only to discover it had sold out when I was ready to purchase. This setback led me to a profound realization about what coffee drinkers truly value and care about. I explore the uncomfortable truth about h...
Send us a text In this eye-opening episode, I share my intense two-and-a-half-week journey of drinking nearly 30 cups of coffee from a single 340-gram bag. I challenged myself to brew exclusively with one medium-roast coffee using my Mugen Dripper at 200°F, experimenting with various pour techniques from one to five pours. What started as an exciting challenge quickly revealed some surprising truths about coffee consumption habits and the psychology of variety in our daily coffee ritual. Thro...
Send us a text In this episode, I dive deep into the art of conquering any coffee bean without relying on the tasting notes printed on the bag. I explore what happens when you're faced with a new coffee and the roaster forgot to include those helpful flavor descriptors, or when they decided to get creative and just tell you a color or basic flavor profile. I share my personal approach to dialing in coffee by trusting your own palate and building your brewing protocol from experience. I discus...
Send us a text In this episode, I dive into why I don't use or recommend the Fellow Stag XL dripper, despite Fellow making some truly impressive coffee products. I walk through my hands-on experience with this $70 stainless steel brewer (or $100 with the carafe bundle), explaining the specific reasons it sits unused in my collection. I discuss the quality construction, the heat retention benefits, but also the significant drawbacks including the metallic taste I've noticed, the massive and ex...
Send us a text In this episode, I dive deep into one of the most misunderstood aspects of coffee brewing: bitterness and over-extraction. I deliberately over-extracted a cup of dark roast coffee to explore why we dislike bitterness, where that aversion comes from, and what we can learn from these brewing mistakes. I walk through my thought process as I taste the bitter coffee, analyzing the harshness, heaviness, and cloudiness that over-extraction brings to the cup. Then, I demonstrate a simp...
Send us a text In this episode, I dive deep into my hands-on experience with the Moccamaster automatic drip coffee machine after putting it through its paces. I share my initial impressions of this $300 device, from the surprising weight and build quality to the rich, delicious cup it produces with hints of grape-like notes. I discuss how the coffee came out at the perfect drinking temperature and delivered exceptional flavor that caught me off guard. However, I also explore the reality that ...
Send us a text In this episode, I dive into a piece of coffee gear that's been sitting on my coffee bar for years—the Eva Solo French Press. I share my honest thoughts on why I don't recommend this particular brewing device, despite its sleek design and sophisticated appearance. I walk through a live demonstration of how the Eva Solo works, discussing its unique tilting pour mechanism, neoprene sleeve, and premium price point that can range from $100 to $179. I compare it to the traditional F...
Send us a text In this episode, I dive deep into the fundamental question that shapes every coffee drinker's journey: do you prefer acidity or sweetness in your cup? I share my personal evolution from someone who started drinking coffee just for the caffeine hit to developing a sophisticated palate that craves balance. I discuss how I initially gravitated toward acidic light roasts, similar to my tea-drinking background, and eventually discovered the magic of balanced coffees that showcase bo...
Send us a text In this episode, I dive deep into the world of coffee varietals and share my eye-opening experience tasting seven different varieties from the same farm. I explored how different coffee varietals—including Javanika, Yellow Caturra, Catamaran, Lorena, Pacamara, and Gesha—each express unique flavor profiles, from chocolatey and nutty to fruity, floral, and vibrant. Through this experiment, I discovered that not all coffee tastes the same, even when grown on the same farm with sim...
Send us a text In this morning coffee session, I dive deep into the personal nature of coffee preferences and why there's no "right" way to enjoy your daily cup. I share how I typically drink my coffee black, especially my morning Peruvian medium roast, while my wife prefers hers with sweet cream creamer. I explore the various brewing methods I use, from my automatic drip machines (a Moka Master and Mr. Coffee) to my weekend espresso ritual with my Olympia Cremina, where I pull three to four ...
Send us a text I dive deep into one of coffee's most elusive and subjective qualities: sweetness. I share the story of my first Costa Rican honey-processed coffee from five years ago that completely transformed my understanding of what coffee could taste like. I thought I knew coffee until I experienced that fruit juice-like sweetness that left me questioning everything I believed about brewing and roasting. I explore the fundamental challenge every coffee drinker faces - the subjectivity of ...
Send us a text In this episode, I explore the fascinating connection between brisket, IPA beers, and espresso - three mediums that represent the extreme end of concentrated flavors. I share my personal journey of discovering how these intense experiences, while not meant for daily consumption, create a powerful balance that enhances our appreciation for everyday pleasures. Through my own experiences with smoking brisket, occasionally trying IPAs, and drinking espresso, I discuss how these ext...
Send us a text In this episode, I challenge one of the most pervasive myths in the coffee world: that only light roast coffee qualifies as true specialty coffee. I share my personal journey from being a light roast believer to discovering that specialty coffee is actually about so much more than roast level. Through my experience as both a coffee enthusiast and roaster, I explain why this narrow definition limits our appreciation of coffee's true diversity and complexity. I dive deep into wha...
Send us a text In this episode, I dive deep into the mindset of truly embracing your coffee obsession without apology. I share my personal journey of how coffee transformed from a simple routine into a passionate pursuit that led me to YouTube, podcasting, and starting my own coffee roasting business. I discuss the importance of trusting your palate as your guiding light, regardless of what others might think about your coffee enthusiasm. Throughout the episode, I encourage listeners to exper...
Send us a text In this episode, I dive deep into my current obsession with brewing coffee at 190 degrees Fahrenheit (88 degrees Celsius). I share how I discovered this temperature through various brewing experiments and why it has become my go-to for achieving the perfect balance of sweetness and clarity in coffee. I discuss my journey from being a 205-degree brewer to experimenting with lower temperatures like 180-185 degrees, and how I found that 190 degrees consistently delivers the flavor...
Send us a text In this episode, I share a breakthrough moment I had while smoking brisket on my offset smoker and how it completely changed my approach to coffee brewing. I discovered that even though I was following advice from top barbecue experts, their methods weren't working for my specific situation because I was using different grade meat and equipment than they were. This realization hit me like a lightning bolt - I needed to trust my own instincts and adapt techniques to my unique ci...
Send us a text In this episode, I dive deep into the often misunderstood world of dark roast coffee and challenge the common misconceptions that have plagued specialty coffee culture. I share my personal journey from dismissing dark roast to discovering its incredible complexity and character, sparked by a recent vacation experience where I encountered a one-dimensional dark roast that reminded me why many people avoid it. I explore why dark roast deserves a place in specialty coffee when don...
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