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I've been sitting with an Ethiopian white honey coffee that I just couldn't get to click for me. I brewed it every way I could think of. Different devices, different grinders, different ratios. I went down the rabbit hole hard with this one. I used the AeroPress, the ZP6, brewed it at 1:15 and 1:18, played with the grind size, even thought about water chemistry. And for a long time, it stayed meh. Not bad. Just not talking to me. In this episode, I walk through exactly what I discovered about this coffee and, more importantly, what I discovered about myself as a brewer because of it.

The real lesson here isn't about the Ethiopian. It's about what these mediocre, frustrating, won't-quite-land coffees actually teach us. I explain why I've come to appreciate meh coffees just as much as the ones that blow me away, and why being able to articulate exactly why a coffee doesn't work for you is one of the most valuable skills you can develop. If you've ever had a coffee that just didn't do it for you and didn't know what to do with that feeling, this episode is for you.

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