Everyday Beans Podcast - Mostly About Coffee and Other Stuff

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In 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.
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For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

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I 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.
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For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

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In 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.
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For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

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In 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.
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For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

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In 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 show
For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans