Everyday Beans Podcast - Mostly About Coffee and Other Stuff
Oct 29, 2026 · 16 min · 7 segments
Send us Fan Mail I ran out of medium roast, and for two straight weeks I only had dark roast to drink. I've always said medium and dark are my…
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So at first, you know, drinking them and trying different things, you know, playing around with different temperatures, different grinders and all that good stuff, different water chemistries and all that.
And it was fine.
It was great.
And then I started to gravitate more towards the Kenyan dark roasted coffee.
And it was really good.
It was nice.
It was sweet.
It has some personality.
It was probably a little bit more sweet than what I wanted it to be.
So then I start playing around with the water chemistry profile that I have to make up, so to speak.
And I was playing around with a acidic profile to kind of bring more of that out and of course it worked but it also taught me a little bit more about water chemistry playing around with it that way so then I went back the other way I started to use my neutral profile water And then I started playing around with different grinders and filters and stuff like that.
Pushing Dark Rust a little bit more.
I played around with it on a CP6.
Sometimes it worked, sometimes it didn't.
So I was playing, not so much getting frustrated, but I was playing the whole game of playing around with these coffees.
But at first, when these coffees were individuals, something happened, something just turned.
They all started tasting the same.
They all had the same sweet profile, little to no acidity.
It didn't matter really what I did.
Use this brewer, change something out of it.
It didn't matter.
use this hand grinder, use this electric grinder.
It didn't really matter as much.
So then I sat there for a while wondering, it's like, wow, what happened here, Oki? What happened with your love for dark roast? You tell people that you love coffee, especially dark roast.
And then when you have it for two weeks uninterrupted, just me and dark roasts, started to get tired of it.
So at first, you know, drinking them and trying different things, you know, playing around with different temperatures, different grinders and all that good stuff, different water chemistries and all that.
And it was fine.
It was great.
And then I started to gravitate more towards the Kenyan dark roasted coffee.
And it was really good.
It was nice.
It was sweet.
It has some personality.
It was probably a little bit more sweet than what I wanted it to be.
So then I start playing around with the water chemistry profile that I have to make up, so to speak.
And I was playing around with a acidic profile to kind of bring more of that out and of course it worked but it also taught me a little bit more about water chemistry playing around with it that way so then I went back the other way I started to use my neutral profile water And then I started playing around with different grinders and filters and stuff like that.
Pushing Dark Rust a little bit more.
I played around with it on a CP6.
Sometimes it worked, sometimes it didn't.
So I was playing, not so much getting frustrated, but I was playing the whole game of playing around with these coffees.
But at first, when these coffees were individuals, something happened, something just turned.
They all started tasting the same.
They all had the same sweet profile, little to no acidity.
It didn't matter really what I did.
Use this brewer, change something out of it.
It didn't matter.
use this hand grinder, use this electric grinder.
It didn't really matter as much.
So then I sat there for a while wondering, it's like, wow, what happened here, Oki? What happened with your love for dark roast? You tell people that you love coffee, especially dark roast.
And then when you have it for two weeks uninterrupted, just me and dark roasts, started to get tired of it.
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