In this episode of Grind Theory, I'm exploring Cobbled Roastery's Colombia Attia El Silencio, an anaerobic natural Castillo produced by Robinson Rivera in Piendamó, Cauca.On paper, this is a really interesting coffee. Grown between 1,700 and 1,850 metres above sea level at El Silencio, Robinson takes the Castillo variety through a controlled anaerobic natural process, including fermentation in sealed tanks before careful drying.Cobbled's coffee comes from a farm with a much bigger story behind it too. Robinson has been growing coffee for around 18 years and is closely involved with the ACC growers' association, which was created to improve coffee quality, support producers and give farmers in Cauca better access to the speciality market.The green coffee itself has a cup score of 86.25, with tasting notes including grapefruit, sour apple, cherry, orange, clove, cinnamon and dark chocolate. That's a pretty unusual combination, and certainly sets some interesting expectations for what's going to end up in the cup.But as always, tasting notes and numbers only tell part of the story. What matters is how the coffee actually tastes.Join me as I put Cobbled Roastery's El Silencio through both espresso and filter, learn more about Robinson Rivera and the story behind the coffee, and find out whether it delivers on all that promise.

In this episode of Grind Theory, I'm exploring Kame Roastery's Niguse Jilo, an Ethiopian natural that's roasted as a true omni coffee, designed to shine whether you're brewing espresso or filter.On paper, this coffee has everything I usually look for. Grown at 2,150 metres in Halo Bariti, Yirgacheffe, produced by Niguse Jilo, and made from the Kurume variety, it's exactly the kind of high-grown Ethiopian coffee that promises vibrant fruit, delicate florals and plenty of complexity.Kame's tasting notes of blackberry and hibiscus certainly set the expectations high. But as we all know, tasting notes are one thing. What matters is what actually ends up in the cup.Join me as I brew it both ways, compare espresso and filter, learn more about the producer and Kame's philosophy, and find out whether this coffee lives up to the promise.

In this episode of Grind Theory, I'm exploring A.M.O.C's GESHA³ - a coffee carrying one of the most famous names in specialty coffee.

Gesha coffees have built a legendary reputation for their incredible complexity, floral aromatics, and ability to produce unforgettable cups. With that reputation comes huge expectations, and this was a coffee I was genuinely excited to experience.

But after brewing GESHA³ as both espresso and filter, the reality didn't quite match the expectations I had going in.

Was this simply a case of personal taste? Was the hype impossible to live up to? Or did this coffee reveal something different about what makes a cup truly memorable?

Join me as I brew, taste, and break down A.M.O.C's GESHA³ to find out whether this highly anticipated coffee lives up to the reputation — or whether sometimes the story around a coffee becomes bigger than what's actually in the cup.

Intro/Outro Music:

Dimness - moo moo milk

⁠⁠https://safyr.media/2e354xh7⁠⁠

Brewing Music:

Walking talking fields - flame princess

⁠⁠https://safyr.media/nx79d35k⁠⁠

In this episode of Grind Theory, I'm taking a closer look at a coffee from Resinn to find out whether it lives up to expectations.

Some coffees grab your attention because of their tasting notes. Others stand out because of the way they brew. This one had me intrigued from the moment I opened the bag, and I couldn't wait to put it through its paces.

As always, I'll be brewing it as both espresso and filter, comparing how each method brings out different characteristics, and deciding where this coffee truly shines.

Does it deliver on its tasting notes? Is it better as espresso or filter? And, most importantly, is it a coffee I'd happily buy again?

Join me as I brew, taste, and put another specialty coffee to the test.

Intro/Outro Music:

Dimness - moo moo milk

⁠⁠https://safyr.media/2e354xh7⁠⁠

Brewing Music:

Walking talking fields - flame princess

⁠⁠https://safyr.media/nx79d35k⁠⁠

In this episode of Grind Theory, I'm exploring DAK Coffee Roasters' Jazz Fruits, an Ethiopian coffee that holds a special place in my own specialty coffee journey.

This was the house espresso at the café where I first discovered what specialty coffee was all about. A huge shoutout to Laboratorio Espresso in Glasgow for that.

The Lab ran this coffee for six months, and it became the coffee that kept bringing me back, asking questions, learning more, and slowly falling down the specialty coffee rabbit hole.

Now, I'm revisiting it with a fresh perspective to find out whether it really is the all-rounder I remember.

Does it still live up to the memories? Can it shine as both espresso and filter? And what made this coffee so memorable in the first place?

Join me as I brew, taste, and break down DAK Jazz Fruits to find out whether it still deserves its place as one of the coffees that helped shape my appreciation for specialty coffee.

Intro/Outro Music:Dimness - moo moo milk⁠https://safyr.media/2e354xh7⁠

Brewing Music:Walking talking fields - flame princess⁠https://safyr.media/nx79d35k⁠

In this first episode of Grind Theory, I explore a Colombian coffee processed using a watermelon maceration fermentation, a unique method that pushes fruit-forward characteristics and brings a really interesting twist to the cup.

I taste this coffee as both espresso and filter, breaking down how the process, origin, and roast profile come together in the final experience.

But this episode isn’t just about tasting notes. It’s about starting a journey into specialty coffee in a way that feels honest, curious, and accessible without over complicating it.

Grind Theory is a podcast about exploring coffee one cup at a time, learning as I go, and sharing the experience along the way.

Intro/Outro Music:Dimness - moo moo milkhttps://safyr.media/2e354xh7

Brewing Music:Walking talking fields - flame princesshttps://safyr.media/nx79d35k

Let’s get into it.