I Brew My Own Coffee – Details, episodes & analysis

We’re so excited to be joined on the episode by Matt Perger, founder of Barista Hustle and World Brewers Cup champion, talking all about approachability, coffee geekery, cafe vibes, keys to making better coffee at home, and the exciting new roadmap for Barista Hustle. Do NOT miss this episode!

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What We're Drinking

• Matt Perger: from St. ALi on the Batch Brewer
• Bryan Schiele: from Onyx Coffee Lab on the Chemex
• Brian Beyke: from Tim Wendelboe on the V60

Shownotes

• Keys to the Shop: Episode 37 w/ Brian Beyke
• Barista Hustle
• Barista Hustle: Superlatives
• Barista Hustle: Espresso Compass
• Barista Hustle: Coffee Compass
• Matt’s Hario V60 Pour Over Recipe
• Sprudge: Feelin’ Fines: Breaking Down Matt Perger’s World Brewers Cup Win
• Home-Barista: Roller Mill Grinder
• Barista Hustle: grinder Paper: Explained
• Barista Hustle: DIY Water for Coffee Brewing
• Barista Hustle: The Great Distribution Tool Debate
• Distribution Tool Experiment Crowdfund
• Barista Hustle: Refractometer Method
• Scott Rao: Interesting Flavor vs. Flavor Balance

About Matt Perger:

• Founder of Barista Hustle
• Follow Matt on Instagram and on Twitter.
• Follow Barista Hustle on Instagram, on Twitter, and on Facebook.

Grind size remains one of the most challenging and inconsistently communicated aspects of coffee brewing. Despite having a consistent language to communicate temperature, water chemistry, brew ratios, etc. it's often frustrating to nail down a repeatable grind size and share that information with others. Today we're joined by Karol and Adam Krupa from KRUVE to talk about how their coffee sifter solves that problem, allowing every cup to taste its best. They explain how the KRUVE came to be, who it's best suited for, and some tips and tricks to getting the most out of it.

FOR OUR LISTENERS! Save 10% off through August using IBREW10 on KRUVE's store!

Shownotes

• KRUVE’s Original Kickstarter Campaign
• Barista Magazine Online: The KRUVE Sifter Ensures a Uniform Grind Size
• Prima Coffee's KRUVE Overview Video
• James Hoffman's KRUVE Sifter Review

About Kruve:

• Visit KRUVE’s Website
• Follow KRUVE on Instagram, Twitter, or on Facebook

We're happy to welcome Steve Rhinehart, brand lead for Prima Coffee, back to the show for a discussion about crafting the perfect pumpkin spice syrup and what you need to know to get started with making espresso at home.

What We're Drinking

• Steve Rhinehart: PanamaEsmerelda Geisha from La Colombe
• Brian Beyke: Ethiopia Guji from Methodical
• Bryan Schiele: Kenya Karatina AA from Variety

Show Notes

• Prima Coffee
• Prima Coffee's Blog
• Prima: Pumpkin Spice Made Perfect Recipe
• Prima: Using a Lever Machine at Home
• Prima: The Palm-sized Secret to Better Espresso
• Sprudge: First Look at the New La Marzocco Linea Mini
• Baratza Sette 270
• Decent Espresso
• Breville Dual Boiler
• Breville Barista Express

About Steve Rhinehart:

• Brand Lead for Prima Coffee
• Occasional barista for Quills Coffee
• Follow Steve on Instagram or Twitter

We're talking with Kalle Freese, two-time Finnish barista champion and CEO of Sudden Coffee, about the challenges of a booming instant coffee company and how they've managed to balance great coffee with convenience and approachability.

What We're Drinking

• Kalle Freese: Ethiopia Bokasso from 49th Parallel
• Brian Beyke: Kenya Ndaroini from Populace Coffee
• Bryan Schiele: Honduras Santa Barbara from Methodical Coffee

Shownotes

• Episode 39 - Surprises in Coffee
• Sudden Coffee
• Sprudge: The $6 Cup Of Instant Coffee
• New York Times: Instant Coffee You’ll Actually Want to Drink
• Food & Wine Magazine: Instant Coffee Can Actually Taste Good
• Ric Rhinehart - What is Specialty Coffee?
• What is Specialty Coffee?
• James Hoffmann - When Speciality Stops Being Special

About Kalle Freese and Sudden Coffee:

• Follow Sudden Coffee on Instagram, Twitter, or Facebook
• Visit Sudden Coffee
• Follow Kalle Freese on his Personal Instagram or Twitter

He's Baaaack! We're talking to our good friend Maxwell Mooney all about his new pop up coffee shop called Narrative Coffee in Everett, Washington. He spills the beans on what it took to set up shop and gives advice for anyone thinking about setting up a pop up of their own.

What We're Drinking

• Maxwell Mooney: Kenya Kieni PB from Passion House Coffee
• Brian Beyke: Kenya Ndocha from Jacu
• Bryan Schiele: Ethiopia Kayon Mountain from Quills Coffee

Shownotes

• Episode 41 - Coffee Science with Maxwell Mooney
• Coffee Compass: Narrative Coffee Pops Up in Everett, Washington
• Sprudge: Narrative Coffee: A Story From Everett, Washington
• Brandon Paul Weaver on Twitter

About Maxwell Mooney and Narrative Coffee:

• Follow Narrative Coffee on Instagram, Twitter, or Facebook
• Visit narrative.coffee
• Follow Maxwell Mooney on his Personal Instagram, his Latte Art Instagram or Twitter

Do you enjoy beating the summer heat with a chilly coffee beverage? We're back one year later to revisit our discussion about cold coffee preparations and to cover some of the interesting developments since our last discussion.

What We're Drinking

• Brian Beyke: Costa Rica Rafelillo from Populace Coffee
• Bryan Schiele: Ethiopia Shakiso from Ruby Coffee

Shownotes

• Episode 19 - Cold Coffee
• Mistobox: The Only Cold Brew and Iced Coffee Guide You’ll Ever Need
• Ice Ice Baby - A Closer Look At Brewing Cold Coffee by Kalle Freese
• Iconic Cocktail Company
• Slate Coffee Cans
• La Colombe Draft Latte
• Prima: What Everyone Ought to Know About Iced Coffee & Cold Brew
• Prima: 5 Delightful Iced Coffee Drinks for Summer

We're back with a whole episode where we answer your emails from the past few weeks about coffee storage, gear maintenance, our worst cafe experiences, and much more. We'd love to hear from you on these topics as well! Use #IBMOCtalk on social media or via email!

What We're Drinking

• Bryan Schiele: Ethiopia Shakiso from Populace Coffee
• Brian Beyke: Colombia Cerro Azul AAA from Steadfast Coffee

Shownotes

• Quills Coffee
• New Quills Roastery
• Sweet Maria's Coffee Tin with Valve
• The Coffee Compass: Nine Reasons You Need Some Cafiza in Your Life
• Cafiza Powder
• Brian's Clean Grinder
• Brian's Soap of Choice
• Dyson V6 Hand Vacuum

We're talking with Jake Miller and Hanna McPhee from Fellow, the makers of the Duo Coffee Steeper and the Stagg Kettle, all about the challenges of Kickstarter, how they design and build beautiful coffee gear, and we even get a sneak peak into their upcoming lineup of products.

Use the promo code IBREWSTAGG until the end of June to get 20% off a Stagg Kettle!

What We're Drinking

• Hanna McPhee: Concorde Seasonal Blend from Supersonic Coffee
• Jake Miller: Guji Natural from Supersonic Coffee
• Brian Beyke: Ethiopia Chelelektu from Phil & Sebastian
• Bryan Schiele: Panama Hartmann Maragogype from Phil & Sebastian

Shownotes

• Duo Coffee Steeper
• Stagg Kettle
• Joey Mug
• Duo Coffee Steeper Kickstarter Page
• Blog: Free Supersonic with Purchase
• Blog: Failing Through Kickstarter Prototypes

About Fellow

• Follow Fellow on Instagram, Twitter, or Facebook
• Visit fellowproducts.com

With the launch of the revolutionary new Sette grinder in sight, we're honored to have Baratza's cofounder and mechanical genius Kyle Anderson join us on the show. This episode is packed with great information about Baratza's history, their current lineup, the unique technology and features of the Sette grinder, and some startling revelations about Baratza's plans for the Sette and future roadmap near the end.

What We're Drinking

• Kyle Anderson: Burundi Mikuba from Olympia Coffee Roasters
• Bryan Schiele: Ethiopia Dumerso Natural from Steadfast Coffee on the Chemex
• Brian Beyke: Espresso Correct from Populace Coffee as Espresso

Shownotes

• Starbucks Barista Burr Grinder
• Baratza's Current Grinder Lineup
• Baratza Sette 270 and 270W
• Baratza's Team
• The Sette Grinder - A(nother) Potential Game Changer from Baratza - Mark Prince
• VIDEO: Sette 270 Review by Whole Latte Love
• Sette 270 Review on Home Barista

About Baratza

• Follow Baratza on Instagram or Twitter
• Visit baratza.com

On this episode we've bellied up to the slow bar for a rapid-fire chat about the science of coffee with Maxwell Mooney from Spotted Cow Coffee in Mill Creek, WA. We're going back to brass tacks about the nerdier points of extraction, ratios, batch sizes, roast levels, agitation, water temperature and much, much more.

What We're Drinking

• Maxwell Mooney: Kenya Othaya from Slate Coffee Roasters on the V60
• Brian Beyke: Ethiopia Idido from Novel Coffee Roasters on the Cupping Table
• Bryan Schiele: Kenya Kifahari from Augie's Coffee on the Chemex

Shownotes

• Corner of the Cafe's Spotted Cow Christmas Blend Review
• Corner of the Cafe's Spotted Cow Reviews
• Barista Hustle: Coffee Extraction
• Barista Hustle: Coffee Compass
• SCAA Home Brewer Certification
• Coffee Chemistry: Brewing Fundamentals

About Maxwell Mooney and Spotted Cow:

• Follow Maxwell Mooney on his Personal Instagram, his Latte Art Instagram or Twitter
• Follow Spotted Cow on Instagram or Twitter
• Visit spottedcowcoffeecompany.com