Your Coffee Could Be Better - Here's Why

In this thought-provoking episode, I dive deep into the concept of ignorance in coffee brewing and how it affects our daily coffee experience. I share my recent revelation about water quality using Third Wave Water, which completely transformed my coffee brewing journey. I discuss how I had been in an ignorant state, using regular filtered water and not realizing its impact on the final cup.

I explore the importance of understanding every element in the coffee chain - from the farmers to processing, roasting, and finally brewing. Listeners will learn about the critical components that affect coffee quality, including water chemistry, equipment choices, and brewing techniques. I also share personal insights about my experience with new equipment, like the Fellow kettle, and how these small changes can significantly impact the coffee brewing experience. This episode challenges coffee enthusiasts to examine their own brewing practices and identify areas where they might be unknowingly limiting their coffee's potential.

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Chapters

• 0:00 Introduction and Setting the Scene
• 1:15 Understanding Coffee Ignorance
• 2:45 The Water Revolution: Third Wave Water Experience
• 4:30 Equipment Matters: The Kettle Story
• 6:15 The Complete Coffee Chain
• 8:00 Breaking Down the Elements of Great Coffee
• 10:00 The Importance of Water Chemistry
• 11:30 Future Plans and Experiments
• 13:00 Call to Action: Examining Your Coffee Process
• 14:15 Closing Thoughts and Future Journey

Transcript

[0:00] Today is January 1st, 2025. I've been thinking about this topic for a couple of days, and I want to discuss something important: ignorance.

[1:15] Ignorance means not knowing, not being privy to certain situations and things. In this case, I'm talking about coffee knowledge, recipes, and understanding.

[2:45] I got some humble pie thrown to me a couple of days ago regarding Third Wave Water. I had given up on water chemistry, thinking it wasn't a big deal. I was shocked by how different coffee can be when you put all the pieces together.

[4:30] I recently got a new Fellow kettle. The supreme control of pouring is amazing - it feels great in the hands. When I set the temperature and put the kettle back on the proper stand, it holds the temperature perfectly.

[6:15] We need to consider the entire coffee chain - from the tree to processing, importing, roasting, and brewing. But we often stop there without considering all elements that affect our cup.

[8:00] Let's break it down: you have your coffee, your kettle, your water. Have we thought about how we stir the coffee? The grinder we're using? All these pieces matter.

[10:00] Water is truly a big deal. I'm going to explore different water chemistries. We have to give coffee the best chance possible to wow us.

[11:30] I've frozen green coffee samples, and I'm planning to unfreeze them to explore these coffees again with all this new knowledge.

[13:00] I challenge you to look at yourself in the mirror and ask: Do you need to be better? Are you giving your coffee the best chance possible?

[14:15] Through our palates and through instruments, we can become better coffee brewers and educate others about why coffee is truly amazing.

[15:00] This is me, Okey at Everyday Bean signing off. Let me know what you think.