Everyday Beans Podcast - Mostly About Coffee and Other Stuff

Oaks, the coffee guy
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It's about coffee, food, life and what other randomness I feel that'll be helpful to the common coffee drinker or to anyone who likes to be entertained by a stranger, briefly.

  1. Letting Go: Mr. Coffee and Me

    HACE 20 H

    Letting Go: Mr. Coffee and Me

    Send us Fan Mail In this episode, I get honest about something that might look out of place on my coffee bar — a Mr. Coffee machine sitting right there next to my Olympia Cremina, Moccamaster, dual grinders, and kettles. Someone recently asked me if I actually use it, and that question stuck with me. So I dig into exactly why it's there, what I actually did with it yesterday, and what it means to me as someone who spends a lot of time chasing precision in the cup. What I've come to realize is that the Mr. Coffee machine isn't a compromise — it's a permission slip. I talk about how I brewed with it just yesterday, used tap water, didn't measure a thing (except going slightly finer on the grind), and still came away with a genuinely good cup I could taste the fruit in. The episode explores the idea that sometimes the most liberating thing you can do as a serious coffee brewer is let go of control entirely. By listening, you'll learn why even a deep knowledge of extraction, water temperature, and grind profiles doesn't have to mean you're always locked into precision mode, and how stepping back from obsessive control can actually remind you why you loved coffee in the first place. 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

    14 min
  2. Why Fresh Coffee Isn't Always Best

    HACE 2 DÍAS

    Why Fresh Coffee Isn't Always Best

    Send us Fan Mail In this episode, I'm talking about something that changed the way I enjoy coffee forever: the lifespan of a roasted bean. For years, I drank my coffee a couple of days after roast because it felt right, and I even told other people to do the same. Everything online tells you to drink it as fresh as possible. But the more I experimented, the more I realized that fresh doesn't always mean best. I pushed my rest time from one week to two, then three, and now I'm comfortably drinking coffee four weeks off roast, and the cup keeps telling me I was missing out all those years. I walk through a Colombian coffee I had recently that peaked beautifully around three and a half weeks off roast, and I share what happened when it started to fade around the five to six week mark. I talk about the small brewing adjustments I made, like tightening my ratio from 1:15 to 1:12 to 1:10, to squeeze a little more life out of the beans as they changed. By the end of this episode, you'll understand why paying attention to the rest window matters, how to recognize when your coffee is peaking versus dying, and how to journal your way through a bag so you're a smarter, more appreciative drinker by the time you open the next one. 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

    12 min
  3. Why Do You Brew Coffee?

    16 ABR

    Why Do You Brew Coffee?

    Send us Fan Mail 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. 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

    17 min
  4. EK 43: Why I Don't Talk About My Best Grinder

    14 ABR

    EK 43: Why I Don't Talk About My Best Grinder

    Send us Fan Mail 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. 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

    17 min
  5. Ethiopian White Honey Taught Me This

    9 ABR

    Ethiopian White Honey Taught Me This

    Send us Fan Mail 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. 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

    12 min
  6. Co-Ferment Coffee: When Coffee Smells Exactly Like It Tastes

    7 ABR

    Co-Ferment Coffee: When Coffee Smells Exactly Like It Tastes

    Send us Fan Mail 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. 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

    14 min
  7. Co-Ferments: Hype or Real Coffee?

    2 ABR

    Co-Ferments: Hype or Real Coffee?

    Send us Fan Mail 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

    15 min
  8. Washed Coffees Are Not Done Yet

    31 MAR

    Washed Coffees Are Not Done Yet

    Send us Fan Mail I've said it before and I'll say it again: the best coffee in the world is most likely a washed coffee. It took me a while to get there, but after trying naturals, co-ferments, double ferments, and everything in between, I keep coming back to washed coffees. There's something about the way they challenge you, the way the flavors stay subtle and restrained at first, and then slowly open up as the cup cools. They don't give you everything up front. You have to work for it. And that's exactly why I love them. In this episode, I talk about why washed coffees are still the most important process in coffee, what they've taught me about patience, brewing, and honestly, life itself. If you've been chasing fruit bombs and experimental processes without giving washed coffees a real chance, this episode will make you rethink what you're missing. Listen to understand why a coffee that makes you earn it is worth more than one that hits you over the head from the first sip. 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

    12 min
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It's about coffee, food, life and what other randomness I feel that'll be helpful to the common coffee drinker or to anyone who likes to be entertained by a stranger, briefly.

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