Send a text

In this episode, I dive deep into a topic that I avoided for years—blending and mixing coffees. For the longest time, I was a purist, strictly dedicated to single origin coffees. I romanticized the origin stories, the soil, the elevations, the farmers, and the unique characteristics of each coffee. Single origins felt sacred, like something I shouldn't alter or mess with. But as I've pushed my understanding and love for coffee further, I've discovered that blending isn't cheating—it's an art form that allows us to mold and shape coffee into exactly what we want it to be.

I share my journey from single origin devotion to embracing the creative freedom that comes with blending. I explain how mixing coffees lets us manipulate flavors intentionally—adding sweetness to sharp, fruity coffees with a dark roasted Brazilian, or creating complexity by combining multiple light roasts. By listening to this episode, you'll learn why blending might be the key to rekindling your excitement for coffee, how to think about flavor profiles when creating your own blends, and why it's perfectly okay to make coffee your own way, regardless of what the coffee geeks say.

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

Send a text

In this episode, I dive deep into the paradox of precision in coffee brewing and question whether my obsession with exactness has actually robbed me of the joy I once felt. I reflect on my journey from the simplicity of the French press—just ground coffee, water, and time—to the world of scales, refractometers, temperature-controlled kettles, and my Timemore Sculptor 78SS grinder. I talk about how precision tools like scales and kettles transformed my brewing from experimentation into science, allowing me to replicate good cups and eliminate bad ones. But somewhere along the way, I realized I stopped trusting my palate and started trusting the numbers instead. If the extraction wasn't "perfect" according to the tools, I questioned myself, the coffee, or the brewer—never the possibility that precision might be getting in the way of presence.

I explore this tension between being an engineer who cares about repeatability and being a coffee lover who just wants to enjoy the moment. While I acknowledge I'll never abandon my tools completely, I'm challenging myself to loosen up, to remember that my palate and taste are what matter most. By listening to this episode, you'll gain insight into how precision can both enhance and complicate your coffee experience, and you'll learn why being present with your brew—smelling the beans, feeling the steam, truly tasting the coffee—might be more valuable than any refractometer reading. You'll walk away questioning whether you need that next precision tool or whether you already have everything you need: good coffee, a few reliable tools, and your own unique palate.

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

Send a text

I recently put the ZP6 grinder to the test with a dark roast Honduras coffee—a bean I know intimately with its orangey top notes that fade into mellow chocolate. Most people claim this "clarity king" grinder only works well with light and medium roasts, but I wasn't convinced. What I discovered changed how I think about grinders entirely. I went finer than the recommended sweet spot, pushing down to a 2 on the dial when most people stay between 4 and 5.5, and the separation remained clean without getting offensive. Then I tried the same coffee through my Fellow Ode grinder at a slightly coarser setting, and something magical happened—those orange notes lingered and danced with the chocolate in a way that made me want to keep drinking.

Through this experience, I realized that every grinder has its own profile, its own way of telling a coffee's story. The ZP6 brings crisp separation and expressiveness, while the Fellow Ode creates lingering, layered complexity. I used to blame my old Baratza for muddy coffees, but the truth is the coffee was probably fine—it was the grinder's profile I was tasting. In this episode, I share why owning two different grinders can unlock entirely new dimensions in your coffee, how to stop being judgmental about which grinder is "better," and why the real magic lies in understanding what each device brings to your cup. You'll learn that it's not about chasing one perfect grinder—it's about discovering which profile resonates with what you're looking for in that particular coffee.

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

Send a text

In this episode, I dive deep into the one piece of coffee equipment that changed everything for me—a simple TDS (Total Dissolved Solids) meter. For less than $10, this unassuming device has unlocked flavors in my coffee that I didn't think were possible anymore. I talk about how understanding water hardness through this meter has made my lightly roasted Kenyan coffees finally show their sweetness, made my Brazilian coffees more expressive, and eliminated the inconsistency that used to plague my brewing. I share why we fixate on grinders, brewers, and technique while ignoring the fact that coffee is 98% water, and how this inexpensive tool gets you 95% of the way to perfect water without diving into complex chemistry.

By listening to this episode, you'll learn why a TDS meter is the most underrated piece of coffee gear you can own, how it empowers you to manipulate acidity and sweetness beyond just brewer choice, and why understanding your water is the key to unlocking the true potential of every coffee you brew. I'll explain how finding my sweet spot around 110 PPM transformed my daily brewing and why this $10 investment might be more valuable than your next grinder upgrade.

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

Send a text

In this episode, I explore the uncomfortable reality of mastering coffee: sometimes, despite all your knowledge and skill, a coffee just doesn't work for you. I'm diving deep into my experience with a Nicaraguan organic, strictly high-grown, European-prepared coffee that on paper should be spectacular, but in practice leaves me completely uninspired. I detail my extensive experimentation with this coffee—different roast levels, multiple brewing methods, various filters, different grinders, and water chemistry adjustments—yet none of it changes the fundamental truth that this coffee simply doesn't resonate with me personally.

By listening to this episode, you'll learn the invaluable lesson that technical mastery and brewing expertise don't guarantee you'll love every coffee you encounter, and that's completely okay. I share the honest realization that some coffees will be "duds" for your personal palate, even when they're technically clean, well-prepared, and might work perfectly for others. This is a refreshing perspective on accepting your own taste preferences, understanding that not every coffee needs to be manipulated into something it's not, and recognizing when it's time to simply move on to the next coffee journey.

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

Send a text

I spent the last month testing the ZP6 grinder, and I think it's time I share my honest thoughts about this budget clarity grinder that everyone's been talking about. In this episode, I dive deep into what I discovered after grinding coffee daily with this thing - from its surprisingly limited useful grind range to the way it completely separates flavor profiles in a way I wasn't expecting. I talk about how only settings 2 through 6 are actually worth using out of the 111 total clicks, why this grinder is particularly magical with dark roasts, and how it compares to grinders like the K6 and EK43. I also cover the practical stuff - the quirky top chamber that spins when you don't want it to, the catch cup that can't hold a full 30-gram dose, and why at $200, this grinder is still an absolute steal despite its limitations.

By listening to this episode, you'll learn whether the ZP6's clarity-focused burr set is actually worth the hype, how to identify the optimal grind settings for your brewing style, and why this grinder might make you question your coffee choices in the most existential way possible. I'll help you understand what "flavor separation" really means in your cup and whether this budget option can genuinely compete with higher-end grinders for pour-over brewing.

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

Send a text

In this episode, I dive deep into the psychology and passion of light roasted coffee drinkers—a group I used to belong to but now observe from a different perspective. I explore why these coffee enthusiasts are so unapologetic about their preferences, how they chase that next hit of unique acidity and complexity, and why they'll spend almost any amount of money on specialized grinders, filters, water chemistry, and accessories to extract that perfect cup. I share my own recent experience with a medium-to-light roast that kept revealing new layers of personality the more I pushed the extraction, helping me understand what drives light roast lovers to constantly explore new coffees and processing methods.

By listening to this episode, you'll gain insight into the mindset of light roasted coffee drinkers and understand why they gravitate toward tea-like, acidic profiles over traditional chocolatey notes. I also examine a fascinating theory: that we all gravitate toward coffees that match our own personalities, seeking comfort and excitement in the beans we choose. Whether you're a light roast devotee, a dark roast loyalist, or somewhere in between, this episode will help you understand the tribal nature of coffee preferences and why being honest about what we actually enjoy matters more than following any particular coffee orthodoxy.

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

Send a text

In this episode, I dive deep into the Hario V60 Mugen Switch and answer the burning question: do you actually need this brewer? I demonstrate a brew using this device and break down the honest truth about whether it's worth adding to your collection, especially if you already own a regular Hario V60 Switch. I compare the grooves, flow rates, and performance differences between the Mugen Switch, the regular V60 Switch, and even the Origami dripper to show you what really matters when it comes to brewing great coffee.

By listening to this episode, you'll learn why technique trumps equipment every single time, how to identify when you have enough gear, and why spending money on the latest brewing device might not improve your coffee as much as you think. I share my unfiltered perspective on specialty coffee culture, gear acquisition syndrome, and what it really takes to brew consistently delicious coffee. This is a reality check for anyone wondering if they should upgrade their brewing setup or if they should focus on mastering what they already have.

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

Send a text

In this episode, I open up about one of the most humbling realizations in my coffee journey: the coffees I've lost along the way. I'm talking about those bags where I knew something special was hiding, but I just couldn't crack the code to unlock it. The culprit? Water chemistry—and more broadly, ignorance about the variables that truly matter in brewing. I've been experimenting intensively with water over the past week, using a TDS meter and testing different mineral profiles, and I'm blown away by how simple tweaks can completely transform what you taste in your cup. It's made me rethink every coffee I dismissed as "not working" when the truth was that I simply didn't have the right knowledge to bring out its potential.

What you'll learn by listening to this episode: I share why understanding water chemistry might be the single most impactful variable you can control in coffee brewing—potentially more important than your grinder or brewer. You'll hear about my journey from relying on bottled water solutions to taking control of my brewing water, and how this knowledge gap affected my relationship with light roast coffees. I'll encourage you to push past the things that seem hard or mysterious, to question recipes and advice (even mine), and to understand the context behind what you're doing. Most importantly, you'll walk away understanding that we don't need to know everything about coffee—we just need to know the right things.

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

Send a text

In this episode, I share my honest recommendation for anyone just starting their specialty coffee journey: the K2 Kin Grinder. I reflect on my own coffee beginnings with ground coffee and a French press, and explain why if I were starting fresh today, this $70-80 hand grinder would be my first investment. I walk through the grinder's capabilities—from pour over to French press to even espresso if you're adventurous—and discuss why its imperfections actually make it perfect for beginners.

I dive into the reality that grinders tell the story of coffee and create the ultimate feedback loop in your brewing experience. While I own seven grinders now, I explain why this particular one remains valuable and produces genuinely tasty coffee, even if the cups are slightly muddier than what more expensive grinders produce. I discuss the grinder's quirks—the difficult-to-read dial system, the limited catch capacity, the physical effort required—and why understanding these limitations actually prepares you to know exactly what you're looking for when you eventually upgrade. By listening to this episode, you'll learn why investing in quality grinding upfront saves money and frustration in the long run, and how this specific grinder removes variables that confuse beginners while teaching you the fundamentals of dialing in coffee and developing your palate.

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