Coffee Sprudgecast

Here in Portland, Oregon the air is cooler, days shorter, and desire for hot coffee…greater? The seasons change and that means our delicious summer series The Build-Outs of Coffee is coming to close. But not before our last installment of what we like to call The Coffee Buildcast!

Coffees are sipped! Build-outs are discussed!

We sip a natural Nightswim Coffee Don Lisandro Gesha (Huila, Colombia) with notes of acai, blueberry yogurt, rosewater, and sweet basil. It's brewed with a Hario v60 and served in a hand-blown Verve Culture mezcal glass. While this coffee is currently unavailable, delicious coffees abound on Nightswim Coffee's official web shop.

Also in the studio is a new brand from Blanchard's Coffee called 93000000.net. It's called Orange Soda, it's #93,000,003, and it's delicious! Read about the design behind this new brand in our Coffee Design article, too!

Coffees are all well and good but how good are coffees with a complementary tisane? That's exactly what we were thinking when we brewed some fresh Garden Lemongrass from our friends at Dona in Brooklyn, NY.

Build-Outs discussed on this episode include a brand new Los Angeles Stumptown Coffee Roasters cafe and a super fresh Fresh Pot in Copenhagen, Denmark.

The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, Baratza, noissue, and La Marzocco.

As the summer grinds on so too do the builds! Fresh cafes are popping up all across the world and we're delighted to showcase them every year in our annual Build-Outs of Coffee series. On the latest episode of the Coffee Sprudgecast, we get into it and feature two thrilling builds that caught our eye.

Before we get into cafes, we always need something to sip, and the hosts have a truly delicious instant coffee from Tucson's Presta Coffee Roasters. We also have a special treat—a delicious Mocha Moment Presented by Ghirardelli with Zachary Carlsen and Sprudge's very own Robyn Brems.

This week's Mocha Moment was, in fact, three mochas—cortado sized—and served as a flight. Using Ghirardelli sauces, the flight consisted of a White Mocha, a Sweet Ground mocha, and a Chocolate mocha. Using Pacific Barista Series Coconut Milk and Chocolate Fish Coffee Roaster's Kovu Espresso as the base, the flight offered three sweet treats. It's our hope that this catches on across the country, as we would love to have several small mochas in one sitting.

The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, Baratza, noissue, and La Marzocco.

We are genuinely thrilled to offer Volume 2 of the 2026 Coffee Buildcast Coffee Sprudgecast podcast. This episode was taped in the John Early/Maddie's Secret District of Los Angeles. Hosts Jordan Michelman and Zachary Carlsen brew up some tasty coffees and talk about hot new cafes featured in Sprudge's annual Build-Outs of Coffee series.

What're we drinking? We're drinking Cafico Regenerative Organic Certified Honduras coffee roasted by Equator Coffees in California's Bay Area. Brewed on a Kalita Wave, the hosts couldn't get enough of this easy drinking and pleasant coffee with notes of roasted almond, chocolate, and red apple.

Michelman and Carlsen talk about their love of Orlando, Florida and Washington, DC and their desire to check out the hot new cafes Filigree Coffee and Others Coffee featured in this year's Build-Outs of Coffee series. All this and more on the Coffee Buildcast!

Equator Coffees Cafico Regenerative Organic Certified Honduras

This coffee was produced by members of Cafés Finos de Corquín (CAFICO), early adopters of the Regenerative Organic Certified® coffee in the region with commitments to agroforestry and community development. Our roast highlights this coffee's creamy body and approachable, balanced flavors.

Build-Outs Of Coffee: Filigree Coffee In Orlando, FL

Build-Outs Of Coffee: Others Coffee In Washington, DC

The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, Baratza, noissue, and La Marzocco.

Suns out, cardamom buns out! It's summertime here in the Northern Hemisphere and that can only mean one thing: the season of Build-Outs is upon us! Since the dawn of the internet, we've celebrated new cafes, cafe builds, remodels, refreshes, tear-downs, and glow-ups in a feature series we call The Build-Outs of Coffee. And each year we celebrate podcast style with the Sprudge Podcast Coffee Sprudgecast Coffee Buildcast.

Before we get into it, we drink a banging bounty of beautiful brews with an emphasis on DECAF. "We always thought it was cool," says Michelman, "but it just gets tastier and tastier!"

Partners Coffee Edin Lopez Gesha

This stunning gesha comes to us from Edin Geovany Lopez of Santa Bárbara, Honduras. Edin and his family grow coffee on a small but picturesque farm on the Santa Bárbara Mountain overlooking Lake Yojoa. They process and dry their coffee in the nearby community of El Cedral before delivering finished parchment to Beneficio San Vicente, whose incredible team supports them in dry milling, quality feedback, and more.

This tiny lot was produced like a traditionally washed coffee, but sealed in barrels to reduce its exposure to ambient oxygen during the fermentation stage. The result is an incredibly clean, round, syrupy coffee full of ripe summer fruit - we're tasting melon, strawberry, blackberry, peach, lime, and jasmine with a hint of caramel in the finish. This is a truly exceptional cup that we're delighted to share.

Presta Coffee Candy Blast Decaf

This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.

Lavender Vanilla Latte

In the Sprudge HQ we made a lovely lavender vanilla latte using small-batch Goldvine Syrups. "These days we've been more syrup curious than we used to be," admits Michelman. It's a good thing too, because syrup is delicious. With a rich, decaf espresso base using Verve Coffee Vancouver Blend and the lovely coconut milk from Pacific Barista Series.

All coffees brewed in a Hario v60 with a Bookoo scale. Espresso coffee made with a La Marzocco Linea Mini. Check out gear here!

On the first episode of the SPCSCB we set our sights on four cafes that are showing up and showing out in a big way. From Indonesia to Omaha, Nebraska, these cafes are blowing our minds in a big way.

The 2026 Build-Outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.

https://sprudge.com/build-outs-of-coffee-partners-coffee-in-brooklyn-ny-1041194.html

https://sprudge.com/build-outs-of-coffee-hypnos-coffee-in-portland-or-1039272.html

https://sprudge.com/build-outs-of-coffee-zen-coffee-company-in-omaha-ne-1005859.html

https://sprudge.com/build-outs-of-coffee-kopikina-heulang-in-bogor-city-indonesia-1012658.html

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, noissue, and La Marzocco.

Another fabulous week, another fabulous Coffee Sprudgecast episode. We're going full Proof of Taste on the pod this week, with several coffees ranging from outstanding to thank god we're still standing.

Little Buddy, Danny Devito, Small Americano, Italiano. Call it whatever you want, but let's be real: three, four ounces of hot water with espresso, this little drink is delightful, and we slam one down using Equator Coffees latest offering from Thailand: Chaiprakarn Red Honey.

We climb to the tippy top of Tug Hill and cup coffees from this artisan roaster out of Lowville, NY. Honestly, what a treasure. We love it when listeners of the show send us delicious coffees to try and we were absolutely cupping bowled over by the exquisite coffees Tug Hill sent us. The coffees? Pink Ranger and Ihcato. Do yourself a favor: run, don't walk.

To celebrate pride, we make ourselves a cup of Albert Goldman's favorite morning brew: Turkish Coffee. We do this with a fancy piece of Turkish Coffee gear: the Saki Turkish Coffee maker.

Gwar, unh! Good god, y'all, what is it good for? Absolutely…coffee? That's right, Gwar-heads, Gwar coffee. The Berserker Mode Blend. We drink it!

Finally, as if we hadn't had enough coffee, we taste test of the Oreo Tiramisu Thins. Our verdict? Well, you'll just have to listen.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, and La Marzocco.

It's Hood strawberry season here in Portland, Oregon and we have strawberry fever here at the Coffee Sprudgecast. Hood season also means it's Build-Outs of Coffee season and hosts Jordan Michelman and Zachary Carlsen are champing at the bit to kick things off next week. Will this be the biggest build-outs season ever?

To take build-outs buzz to 11, the hosts share a Strawberry White Chocolate Mocha using 1883 Strawberry Syrup, Hollander Chocolate's White Chocolate Café Sauce, La Barba Deviation Espresso and Pacific Barista Series Pistachio milk. Is there such a thing as too much buzz? Perhaps, and to smooth out, the hosts share a Hario v60 pour-over of Honeymoon Coffee's House Blend.

We're gear heads over here and had the chance to try the new Themis Ultra. Is it thee-mis or teh-miss? Is it Sprudge like fudge or Sprüdge like stooge? We could spend a city block's worth of electricity and 100 gallons of water asking a chat bot for the answer and tell us how beautiful we are or we could just pronounce it however we like.

One last thing: The Barista Champion Database is collecting data, and if you've ever been a coffee champion of anything, please submit your stats so we can launch the biggest database of Barista Champions in the known universe.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, and La Marzocco.

We're deconstructing vanilla lattes on the newest episode of the Coffee Sprudgecast! Hosts Jordan Michelman and Zachary Carlsen sip their way through another episode of Sprudge's flagship podcast with the help of some truly unique coffees, flavors, and milks. Later in the show Zachary Carlsen interviews the founder of Post Brew Coffee Mints, a new product made specifically to fight the scourge of bad coffee breath. They're chugging-a-lug with a special noissue + Verve Coffee collab coffee from the San Diego World of Coffee by way of famed Colombia coffee producer Nestor Lasso. The coffee is made with the help of the Mahlkonig x64 Home Coffee Grinder and the Miir Pourigami pour-over coffee maker. The deconstructed vanilla latte is made with the Sava Madagascar Vanilla Syrup, Pacific Barista Series Pistachio Milk, and a Blackberry Co-ferment from Colombia roasted by Supremo Coffee. It's a 30-minute pleasure trip! We interview Post Brew After Coffee Supple-mint founder James Castrataro about the product that was keeping the entire World of Coffee San Diego free of bad breath all weekend long. This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, and La Marzocco.

It was the product that baffled and dazzled the attendees of World of Coffee San Diego in equal measure. We're talking, of course, about Soup Latte. Not a soup caffè latte, mind. No espresso involved—we're talking a chuggable micro-foamed milk-based soup. Soup Latte debuted at World of Coffee sampling three of their five flavors: Broccoli Cheddar, Coconut Curry, and Truffle Mushroom. The product was dreamed up by Rio Miura, one of the co-founders of global chai juggernaut David Rio. Miura serves as Creative Director for Soup Latte and we had an opportunity to interview her on the floor about this innovative new product that might carve out a new comestible category.

For this week's Coffee Sprudgecast Mocha Moment Presented By Ghirardelli, we're giving the Peppermint Mocha a chance to shine here in late Spring. As a spring/summer agricultural product, peppermint is in season. So why should a peppermint mocha get filed away as a winter treat? We say no! More! Drink Peppermint Mochas year round with us, loud and proud, let's have a parade in July, even.

For the build, we used 8th & Roast's Sunflower Blend as our espresso base, Pacific Food Barista Series Pistachio Milk, Ghirardelli Sweet Ground Dark Chocolate & Cocoa Powder, and a homemade peppermint syrup.

Peppermint Syrup

1 cup sugar 1 cup hot water 1 tsp peppermint extract

Add one cup sugar to heat-proof vessel. Add boiling water to sugar and stir until dissolved. Add a teaspoon of peppermint extract.

The Build

1 espresso shot of 8th & Roast Sunflower Blend 1 tbsp Ghirardelli Sweet Ground Dark Chocolate & Cocoa powder 8oz Pacific Foods Barista Series Pistachio Milk 1 tsp peppermint syrup

Add chocolate to bottom of drinking vessel. Pour espresso in and stir until well mixed. Add peppermint syrup. Pour steamed milk. Garnish with fresh peppermint.

On the show, Jordan Michelman brings us a fresh cook of Gilly Brew Bar coffee sourced at World of Coffee. It was brewed in an AeroPress XL (so big!) using the inverted method (terrifying!) and enjoyed in the Slow Pour Supply Two-Way cups. The coffee had lovely fruits and florals and we're delighted that Gilly has entered the roasting arena. We'll be watching this space.

We shout out to California coffee legends on the podcast: Tony Serrano and Kenneth Davids.

Do you have a question for the Sprudgecast? Jump on the horn at 1-855-SPRUDGE or drop us a line.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, and La Marzocco.

World of Coffee 2026 was quite literally everything—a three-day bacchanal of coffee culture, coffee business, and coffee innovation, in the sunny center of San Diego. The vibes? Immaculate. The coffee? Delicious. Our team covered the event from top to bottom all weekend long, from curated guides to immersive live social media coverage. But now it's our chance to look back, reflect on the show, and share some of our favorite moments.

Sprudge Media Network's coverage of the 2026 World of Coffee is presented by La Marzocco, Dona, Hollander Chocolate and Califia Farms.

This year's recap coverage is happening on the Coffee Sprudgecast, a curated podcast experienced hosted by Sprudge co-founders Jordan Michelman and Zachary Carlsen. This week's episode is a smorgasbord of highlights from across the days of WOC, featuring in no particular order such incredible moments as...

• Outrageous parties hosted by Califia, La Marzocco, Cafe Imports and more
• The triumphant victory of Taiwan's mononymous coffee champion, Bala, your *new* 2026 World Latte Art Champion!
• An incredible on-the-floor interview with team at Acaia, whose new Horizon post-extraction pressure modulation device was our favorite debut from the show. Special thanks to Natalie Tieu.
• A visit to the deeply memorable FRINJ coffee farm right there on the show floor.
• Utterly delicious sips and delights from Blueprint Coffee, Pacific Barista Series x Kafiex, Huckleberry Roasters x La Marzocco, Hollander Chocolate x Lamplighter Coffee, Regalia Coffee Roasters, PERC Coffee and more.

All this and much more from WOC, and we're just getting started. We'll have more coverage from the showfloor in the coming days right here on Sprudge, and in upcoming episodes of the Sprudgecast. For now, listen to this episode, brew up something delicious, and let's dive in.

This episode of the Coffee Sprudgecast is sponsored by Baratza, Dripos, DONA, noissue, Ceado, Pacific Barista Series, and La Marzocco.

As far as food fads go, protein and the desire for more protein seems to be as enduring as the non-fat craze of the 80s and 90s. Protein injection into familiar foodstuffs and beverages seems to only be getting more pronounced. This also applies to coffee. Protein enhanced coffee beverages, or "proffee", lines RTD shelves in the grocery store and even Starbucks is joining the game with a range of protein infused lattes. Highly addictive and soul draining mobile apps like TikTok and Instagram come out with viral proffee hack each week.

For this episode's Mocha Moment Presented by Ghirardelli, we took the proffee world we're all living in and made something truly delicious on this week on the Coffee Sprudgecast. That's right, it's a count your macros mocha that's as protein-packed as it is rich and decadent.

It's a cottage cheese and milk based beverage we're calling The Mocha Fromage.

Heck, call us proffee purists. And before you wince at the idea of cottage cheese in your coffee, make it yourself! Trust us when we say: cottage cheese milk is going to be huge.

This episode of the Coffee Sprudgecast is sponsored by Baratza, Dripos, DONA, noissue, Ceado, Pacific Barista Series, and La Marzocco. The Mocha Fromage Ingredients 1/2 cup cottage cheese 1/2 cup milk 1 tbsp Ghirardelli Sweet Ground Dark Chocolate and Cocoa Powder Double shot of Joe Coffee Waverly Espresso

1. Create the cottage cheese milk base. Place a cup of cottage cheese and a cup of milk in a blender. Pulse until all of the chunks have been blended out. Pour the frothy cheese milk mixture into a vessel and refrigerate for an hour, or until the bubbles have dissipated.

2. Place a heaping tablespoon of Ghirardelli Sweet Ground Dark Chocolate and Cocoa Powder into a pre-heated 8-10oz vessel.

3. Add espresso to the powder and whisk until combined.

4. Steam and lightly aerate cheese milk to 140-150ºF.

5. Plop a little cheese milk into the espresso/chocolate mix and stir again before pouring the rest of the milk into the mug. Refrigerate remaining cheese milk and use within a day.

6. Sip your Mocha Fromage, perhaps with a piece of funky soft cheese to really kick it up a notch.