Roast and Reason: A Coffee Podcast

Coffee is traded or sold in very different ways. In fact there are basically two coffee markets: commodity coffee or non-commodity coffee (specialty coffee). Specialty coffee consumers value a variety of factors like origin, growing and processing techniques, roast level, etc. But with commodity coffee only one thing matters: price. Commodity coffee is like any other commodity, the only differentiating factor is price. And the price for commodity coffee is set on the Intercontinental Exchange in New York city. As a financial asset, commodity coffee has had a pretty terrible year in 2018. Coffee prices decreased about 20% over the year, to lows that haven’t been seen since 2006. This price collapse occurred due to a number of factors in the market that have lead to oversupply.

Tis the holiday season. If you have some last minute holiday shopping this gift guide for the fellow coffee lover on your list might help.

Mr. Green Beans is a one-stop shop for coffee lovers in Portland, Oregon. This shop sells a great selection of green coffee beans and supplies for home coffee roasting and coffee brewing. Their staff is knowledgable and extremely helpful. So it shouldn’t come as a surprise that Mr. Green Beans has become my favorite place to buy coffee and coffee-related supplies.During this episode Trevin Miller, the owner of Mr. Green Beans, shares his expertise and experiences in the industry. Trevin and I discuss what you really need to start home roasting, what many home roasters get wrong, some major trends in the coffee world, and more.Mr. Green Beans has a website. So if you’re looking for coffee supplies or green coffee beans to roast at home check out their website www.diycoffeeroasting.com.

Fine Line Roasting is a small startup coffee roaster from Boise Idaho. Their founder and roaster Josh Webb started listening to the Roast and Reason podcast when he was researching coffee roasting. So I’m honored and extremely excited to share this conversation with Josh.During this conversation Josh candidly shares his experiences starting a small coffee roasting company. He talks about his successes like his thrill when people actually liked his coffee as well as the struggles he has encountered. Kudos to Josh and Taylor for all they have accomplished so far as a new coffee company. I look forward to hearing and tasting much more from them moving forward.To learn more about Fine Line Roasting or try their coffee for yourself. check out their website www.finelineroasting.com.

Odds are you have tried or heard of Jamaican coffee, specifically Jamaica Blue Mountain coffee. But how much do you know about the history of coffee growing on the island? What makes Jamaica Blue Mountain coffee so popular and sought after? By the end of this episode you will know all of that and more.Jamaica’s coffee growing history dates back to the early 1700s. The island was a leading coffee producer in the early 1800s, but then the coffee industry suffered and coffee quality decreased.The Jamaican government launched several programs to increase coffee quality and created a very successful marketing program. These changes stimulated demand for a specific designation of Jamaican coffee, Jamaica Blue Mountain.This episode will discuss the history of Jamaican coffee further, what makes Blue Mountain coffee unique and in demand, what Jamaican coffee tastes like, and more.

Home roasting coffee was the thing that really sparked my interest in specialty coffee and eventually led to this podcast. I have been home roasting for about a year and a half and very much enjoy it. Home roasting is a great hobby that is part science, part creative, and totally delicious.Previous episodes in the home coffee roasting series have discussed DIY methods for roasting coffee including roasting in the oven or on the stovetop and also dedicated home roasting coffee machines.This episode will cover some excellent options where you can find and purchase green coffee beans that you can roast at home.

Home roasting coffee was the thing that really sparked my interest in specialty coffee and eventually led to this podcast. I have been home roasting for about a year and a half and very much enjoy it. Home roasting is a great hobby that is part science, part creative, and totally delicious.The last episode discussed the DIY methods for roasting coffee using the oven, on the stovetop, and using an electric popcorn popper. This episode will focus on dedicated home roasting coffee machines. These devices come in a variety of sizes, designs, and costs.

Home roasting coffee was the thing that really sparked my interest in specialty coffee and eventually led to this podcast. I have been home roasting for about a year and a half and very much enjoy it. Home roasting is a great hobby that is part science, part creative, and totally delicious. This episode will focus on the different manual and do-it-yourself home coffee roasting methods. Roasting coffee doesn’t need to be expensive or require a dedicated home roasting device. Learn how to roast coffee using some cheap, DIY methods like roasting coffee in the oven, on the stovetop in a skillet or wok, and using an electric popcorn popper. The next episode will focus on more automated, dedicated coffee roasting devices.

Home roasting coffee was the thing that really sparked my interest in specialty coffee and eventually led to this podcast. I have been home roasting for about a year and a half and very much enjoy it. Home roasting is a great hobby that is part science, part creative, and totally delicious. This episode will focus on why I like home coffee roasting. My goal is to provide you will some pros and cons to allow you to decide if this something that you might enjoy. Future upcoming episode will focus on different home roasting techniques and devices as well as where to purchase unroasted green coffee beans.

If you listen to this podcast I am willing to bet that you enjoy drinking good coffee. But there’s a problem. There are literally hundreds of coffees, coffee shops, and coffee roasters out there. So where do you even start? To help you I will occasionally recommend coffees to try. In this episode we will discuss two recommendations for delicious, can’t miss coffees. For the complete list of 5 Can’t Miss Coffees and to be the first to hear future coffee recommendations and special news from Roast and Reason be sure to sign up for the email list on roastandreason.com.

Kenya is one of the most important coffee producing countries in the world. There are many unique features of Kenyan coffee including a unique grading system, several unique coffee varieties, and a characteristic flavor. In this episode we will discuss the history of coffee growing in Kenya, the unique grading system and what it actually means to you as a coffee consumer, several special varieties of coffee that are grown in Kenya, and the unique flavor characteristics that can be found in Kenyan Coffee. I will also share a few Kenyan coffee recommendations.

Water makes up 98% of your coffee. But most of us hardly ever talk about it. Instead we focus on the coffee bean, how it is grown, roasted, and brewed. But water can make a huge difference. Have you ever had this experience…you taste an amazing coffee in a coffee shop, buy the coffee to make at home and when you do it just doesn’t taste the same? Or maybe you can’t taste any of the floral or fruity flavors listed on the bag? Well, it could be the water! Third Wave Water has a solution. They have developed a package of minerals that you can add to distilled water to create the optimal water for brewing coffee. I was a skeptic at first but their product really does make coffee taste better. The difference in flavor was noticeable right away. In this conversation with co-founders Charles Nick and Taylor Minor we will discuss the importance of water for coffee brewing, the idea behind Third Wave Water, their business success including a successful Kickstarter campaign and appearance on Shark Tank, and most importantly how Third Wave Water can help you drink better tasting coffee.

Lets take a tour of the best specialty coffee in Vermont! I recently traveled back to Vermont to visit family. While I was there I spent some time exploring the coffee scene and I was blown away. A lot has changed since I moved away some 15 years ago. In this episode I will share the 3 coffee roasters and 2 coffee shops that I think are amazing and well worth your visit if you are ever in the area. Also check out the websites and online shops of the coffee roasters. It’s always fun to try new and different coffee right?

Coffunity is changing the way that the coffee community connects and communicates. This is a free mobile app that lets you discover new coffee, rate and review coffee, and learn specifics about a coffee (processing method, information about the origin and producer, flavor notes). Coffunity also has a social aspect. You can follow your friends or favorite local barista to see what they are drinking and recommend. Coffee ratings are public so you can easily see the community’s reaction to different coffees. In this conversation with Coffunity’s co-founder, Andrea Bolanos Pacas, we discuss how Coffunity works, the idea that created it, and her vision for her company and the world of coffee.

Black Oak Coffee Roasters is one of my favorite specialty coffee roasters out there. These guys do an amazing job of sourcing and roasting delicious coffees. Black Oak Coffee and their head coffee roaster, Steve Cuevas have won numerous awards including several Gold Medals for different coffees, the overall Champion Roaster at the 2017 Golden Bean North America roasting competition, and the 2017 US Cup Tasters Championship. Steve and Black Oak Coffee’s production manager Mckenzie Alexander have a wealth of coffee industry knowledge. I hope you enjoy this conversation.

There are many varieties of the Arabica coffee (Coffea arabica) plant. Just like different apples or different wine varieties, coffee varieties look different and produce coffee that tastes different. In the early 18th century Arabica coffee plants were taken from their native Ethiopia and planted throughout the world. When this happened the genetic and phenotypic diversity narrowed dramatically. The first Arabica coffee variety planted outside of Ethiopia, Typica, remains the most common variety today. However, there are a handful of common varieties, each with their own unique story and flavor profile. This episode will discuss Typica, Bourbon, Maragojipe, Caturra, Catimor, Catuai, Timor Hybrid, Mundo Nuovo, Jamaica Blue Mountain, Kona, and Geisha varieties. This is part 2 of a two-part series on Arabica coffee varieties. In this episode we will discuss the individual varieties of coffee. How do coffee buyers identify the different varieties when visiting coffee farms? How are the common coffee varieties similar and how are they different? What are some classic flavor characteristics of each variety? Check out this episode to find out!

Arabica coffee (Coffea arabica) originated in the highlands of Ethiopia. It didn’t take long for humans to discover the stimulating effects of the fruit and beans of the coffee tree. Coffee quickly spread and became a global beverage as early as the 16th century after the Ottoman Empire conquered the Arabian Peninsula. Its rising popularity made coffee extremely valuable. The European powers, particularly the Dutch and French, set up coffee plantations on their colonies throughout the world. Just like different varieties of the apple tree or wine grape, Arabica coffee has many varieties that produce coffee cherries and beans with their own unique appearance and flavor. In its native homeland of Ethiopia the coffee tree has thousands of different native varieties. However, as coffee was transported from Ethiopia and planted elsewhere there was a narrowing of the genetic diversity. The result is that a small handful of varieties make up the majority of coffee produced today. This episode is part 1 of a two-part series on Arabica coffee varieties. In this episode we will discuss the history of coffee and how it spread from Ethiopia to the rest of the world. Part 2 of this series will then discuss the individual varieties of coffee.

Arabica coffee (Coffea arabica) is the most common type of coffee in the world. While it is the most delicious, diverse, and prized type of coffee, Arabica is also difficult to grow and sensitive to growing conditions. However, Arabica coffee is just one of 100 different species of coffee plant. Several other species of coffee, including Robusta coffee (Coffea canephora) are also grown for commercial use. This episode will cover the differences between Arabica coffee and Robusta coffee. Learn about the history, growing conditions, and flavor profile of each coffee species.

In this episode we journey to the birthplace of coffee: Ethiopia. Ethiopia produces some of the most amazing, high quality, and truly unique coffee in the world. This two-part focus on Ethiopian coffee will explore basic information about Ethiopia, the history of coffee, traditional Ethiopian coffee ceremony, important growing regions, and my recommendations for some OMFG level amazing coffee. This episode (Part 2) will focus on the varieties of the Arabica coffee plant grown in Ethiopia, the most important growing regions, and the flavors that you might expect from an Ethiopian coffee. I will also give my recommendations for some of my favorite Ethiopian coffees.

In this episode we journey to the birthplace of coffee: Ethiopia. Ethiopia produces some of the most amazing, high quality, and truly unique coffee in the world. This two-part focus on Ethiopian coffee will explore basic information about Ethiopia, the history of coffee, traditional Ethiopian coffee ceremony, important growing regions, and my recommendations for some OMFG level amazing coffee. This episode (Part 1) will include basic and historical information about Ethiopia, the story of our friend the goatherd named Kaldi, why Ethiopian coffee production and consumption is unique, and what is involved in a traditional Ethiopian coffee ceremony.

What supplies do you need to make good coffee at home? This episode will cover the basics that will help the novice coffee lover up their home coffee game. But this information will hopefully be a valuable review to the full-blown coffee snob too. I will tell you the supplies I use to make coffee at home and how to buy good coffee, store coffee to keep it fresh, coffee grinders, and options for how to brew coffee.

Welcome to the Coffee and Your Health series of the Roast and Reason podcast! Is coffee good for you or does it cause health problems? There is a lot of conventional wisdom out there about coffee and health that is just plain wrong. So in this series we will evaluate what the scientific research actually tells us. So lets find out if coffee just tastes good or if it is also good for us. Part 5 of this series will explore the effect of coffee on heart disease, stroke, diabetes, aging and longevity. Historically coffee was thought to increase the risk of high blood pressure and thus heart disease and stroke. Turns out these beliefs arose from the effect of caffeine on blood pressure, not coffee in general. New and better research on coffee and health paints a very different picture. In this episode we will cover the anti-inflammatory and antioxidant effects of compounds in coffee and why that is so important to our health. Then we will cover the most cutting edge research and the findings that coffee is actually associated with decreased heart disease, diabetes, and even death.

Welcome to the Coffee and Your Health series of the Roast and Reason podcast! Is coffee good for you or does it cause health problems? There is a lot of conventional wisdom out there about coffee and health that is just plain wrong. So in this series we will evaluate what the scientific research actually tells us. So lets find out if coffee just tastes good or if it is also good for us. How does coffee impact our brain health? This episode will examine what the scientific studies show us about coffee consumption and several major diseases of the brain including depression, Alzheimer's Disease, and Parkinson's Disease.

Welcome to the Coffee and Your Health series of the Roast and Reason podcast! Is coffee good for you or does it cause health problems? There is a lot of conventional wisdom out there about coffee and health that is just plain wrong. So in this series we will evaluate what the scientific research actually tells us. So lets find out if coffee just tastes good or if it is also good for us. This episode will explore the effect of coffee on our mental performance and exercise. Caffeine is the main compound that we are talking about this week. Coffee and caffeine cause chemical changes within the brain by changing several chemicals called neurotransmitters. The primary effect results from blocking adenosine receptors. This and several other changes that we will discuss cause the increased energy, alertness, and attention that we get from coffee. Turns out caffeine also improves our memory, learning, and mood. Caffeine can also be thought of as a performance enhancing drug. Consuming coffee before workouts improves performance during both endurance and strength training. This episode will cover the mechanisms that causes this improve performance and propose a pre-exercise coffee protocol.

Welcome to the Coffee and Your Health series of the Roast and Reason podcast! Is coffee good for you or does it cause health problems? There is a lot of conventional wisdom out there about coffee and health that is just plain wrong. So in this series we will evaluate what the scientific research actually tells us. So lets find out if coffee just tastes good or if it is also good for us. Part 2 of this series is all about coffee and cancer. Does coffee cause cancer? Or might it actually help prevent cancer? This episode will explore the current and best scientific research on the link between coffee and cancer. This past week a judge in California ruled that coffee companies were breaking the law of Proposition 65 and that coffee would require a warning label saying that a chemical in coffee causes cancer. In this episode I will discuss Proposition 65, this judge's ruling, and the science behind the concerning chemical in coffee: acrylamide. I will also examine and breakdown the results of extensive research on drinking coffee and cancer. As a brief summary, there is no scientific evidence that coffee causes cancer. And the opposite might in fact be true. Drinking coffee is associated with a lower risk of liver, endometrial, oral, esophageal, and colon cancer. Find out more in the episode.

Welcome to the Coffee and Your Health series of the Roast and Reason podcast! Is coffee good for you or does it cause health problems? There is a lot of conventional wisdom out there about coffee and health that is just plain wrong. So in this series we will evaluate what the scientific research actually tells us. So lets find out if coffee just tastes good or if it is also good for us. In Part 1 of the Coffee and Your Health series we will talk about some interesting but incorrect historical beliefs about coffee. Pop quiz: What the hell is spiritualescency of sperm? Hint: I have NO idea but Englishmen in the 1600s seemed to believe coffee caused it! We will also talk research basics and cover some introductory material in this episode before we take an in depth look at coffee's impact on your health. Future episodes of the Coffee and Your Health series will air in the upcoming weeks. The next episode, Part 2 will cover coffee's impact on your mental and physical performance. Future episodes will cover topics such as depression, Alzheimer's disease, Parkinson's disease, cancer, stroke, heart attack, high blood pressure, diabetes, and aging.

Are you looking to discover new specialty coffee roasters and try different coffee? Or maybe test your taste buds and palate for the tasting notes in coffee? Then this episode is for you and so is Angels' Cup. This episode is an in-depth interview with Jeff Borack, the CEO and co-founder of Angels' Cup. Angels' Cup is a coffee delivery service that does things differently than the other subscription and delivery services out there. Angels' Cup sends you shipments of unknown coffees that are only marked by a number. Then you can try and taste coffee without knowing the origin or roaster. You can also compare your tasting notes to the coffee roaster and the Angels' Cup community on their free mobile app. I have been a happy Angels' Cup customer for several months and cannot recommend it enough. I hope you find this conversation about Angels' Cup, the coffee industry, and business as interesting as I did. Jeff and Angels' Cup were very generous in offering a Promo Code for 25% off your first shipment so go get yourself some coffee! Promo Code: roastandreason25.

Wine people often talk about tasting notes in wine, like raspberries, tobacco, or leather. Just like wine there are tasting notes in coffee. These flavors are often listed on specialty coffee bags and can help give you a general idea of what that particular coffee will taste like. What are some of the most common coffee tasting notes? And are some tasting notes more common in coffee from certain origins? The Coffee Taster's Flavor Wheel and the more recent World Coffee Research Sensory Lexicon serve as the industry standard resources to describe flavors in coffee. In this episode we will explore the World Coffee Research Sensory Lexicon and cover the standard coffee tasting notes. We will also highlight some of the most common tasting notes. This is a great place to start when learning how to describe the subtle flavors in coffee.

Just like wine makers and sommeliers have a standard approach to tasting wine, there is a standard approach to tasting coffee in the industry. This process is called cupping. Cupping is performed at several points in the production of coffee. Coffee buyers and importers cup coffee to detect imperfections. Coffee roasters cup coffee to determine the roast level that best brings out a particular coffee's amazing flavors. Baristas, roasters, and coffee shop owners cup coffee to describe the flavor profile of different coffees. But coffee cupping doesn't have to be just for coffee professionals. This process is easy to do a home. Cupping is also a fun, social activity that you can do with your friends. In this episode I will outline the supplies and steps that you can use to cup coffee at home. This is a great way to explore different coffees and expand your palate.

Costa Rica is known for it's beauty and its coffee. For centuries Costa Rican coffee has been respected as very high quality coffee and been able to command a good price on the global market. It's not an exaggeration to say that coffee build Costa Rica. It did! Wealthy coffee farmers invested in the country and helped finance the country's railroad system, a major bank, one of the country's most important hospitals, and the National Theater. The history of coffee in Costa Rica is unique and different from many other countries that were under European colonial rule. Learn more about Costa Rica's coffee history in this podcast. Classic Costa Rican coffee has a light body with a clean, mild flavor. Sometimes too clean and mild to the point of being criticized as being boring or forgettable. However with some recent major changes in the Costa Rican coffee industry this criticism is quickly disappearing. Costa Rican coffee producers are focusing on unique small farm, single lot coffees with a variety of interesting and amazing flavors and characteristics. The honey processing technique was also pioneered here. Learn about this technique and the Yellow Honey, Red Honey, and Black Honey coffees that you might encounter from Costa Rica.

Fresh coffee is better coffee. It smells better and tastes better. The molecules that cause coffee's delicious smell and flavor begin to break down within the first few days after roasting. This episode will cover why coffee gets stale and what we can do to ensure we are drinking only the best, most delicious fresh coffee. You deserve to drink the best coffee and with these golden rules you can do just that!

Are you a dark roast coffee fan? Or maybe you think dark roasts taste burnt and you prefer a light or medium roast? What about Cinnamon roast? City Roast? French Roast? All of these terms can be confusing! In this episode we will cover the different roast levels of coffee. What do these terms mean? What flavors might you expect from a light roast compared to a dark roast? Part 2 of our discussion on coffee roasting will also cover the coffee roasting machine--how it works and several common designs.

Coffee roasting is part magic, part science, and part art. This process takes a green coffee bean which doesn't smell or taste very good and transforms it into the delicious drink that we all know and love. One of the most obvious changes during coffee roasting is the change in color as the coffee beans go from green to yellow and eventually brown. This process results from a set of chemical reactions that we will briefly highlight in this episode. A variety of structural changes also occur during the roasting process. Coffee beans nearly double in size during the 10-20 minutes of roasting! The beans become more brittle and pop loud enough for you to hear them as they release water vapor and pressurized gases. The color and structural changes are also accompanied by the formation of several hundred different flavor and aromatic compounds during roasting. We will highlight the major changes and chemical reactions that occur during coffee roasting.

Sumatra is one of the most popular, easily recognized coffee growing regions in the world. Sumatra is an island and just one of the many coffee-growing regions in Indonesia. To understand Sumatra and the coffee grown there we must first understand Indonesia as a whole. In this episode of the podcast we will examine the history of coffee growing in Indonesia from the time of Dutch colonial rule to the present day. Indonesian coffee has a rich history that is complicated with abuse, poverty, and starvation of the local population and coffee farmers. The semi-washed or wet-hulled coffee processing technique is unique to Indonesia and particularly Sumatra. This technique results in specific flavors that are commonly associated with coffees from this region. We will briefly cover and highlight specific coffee growing regions in Indonesia (Sumatra, Java, Sulawesi, Flores, and Bali). Indonesia is also home to very unique coffee. Old Brown Java is a specific coffee from the island of Java that is processed in a way that mimics the conditions of coffee in the hull of ships during the colonial era. Kopi Luwak is the most expensive and one of the most unique coffees in the world. This is literally shit coffee. Wild civet cats, which are small nocturnal mammals, feed on ripe coffee cherries. Kopi Luwak is coffee made from coffee beans collected from the feces of the civet cat. No, I’m not kidding. I can’t make that shit up (you’re welcome for the pun).

In this episode of the Roast and Reason podcast I will discuss the coffee and Fair Trade industry with an expert with decades of experience. We briefly highlighted the different coffee certification programs in the last episode. Today we will take a closer look at Fair Trade. Tom Hanlon-Wilde has year of experience helping bring Fair Trade coffee and other products to market and partnering with coffee growers to improve their products and lives. Tom is a member and co-owner of Equal Exchange, the employee-owned coop here in America that offers Fair Trade coffee, tea, chocolate and other products in grocery stores and on their website equalexchange.coop. I encourage you to support Equal Exchange and other Fair Trade organizations. Use your purchases to vote with your dollars and help create the world that you want to live in.

Welcome to part 3 of the Coffee Basics series. In this episode we will discuss how coffee is traded and purchased from the coffee producers. We will also cover the common coffee certification programs like Fair Trade, Organic, and Rainforest Alliance. In the past two episodes we have discussed coffee farming, harvesting, coffee processing, and how coffee is packaged and shipped. Those episodes are a great place to start but they aren’t necessary to understand the content in this episode. After all of the steps we have previously discussed occur coffee has to be traded, or sold from the coffee farmer/producer to a coffee roaster or large coffee company. Coffee is traded in a variety of ways. Coffee is actually considered a commodity and is traded on an electronic commodities exchange, very similar to the stock market. While very little coffee is actually purchased this way, this does set the commodity or floor price in the coffee market. Coffee can be bought and sold through distributors or exporters or directly between the coffee growers and coffee roasters. Occasionally, coffee roasters and companies have direct relationships with the coffee farmers they partner with, working together to improve the quality and yield of the coffee crop. Historically, coffee farmers have been treated very poorly and have been underpaid. Many of the common coffee certification programs such as Fair Trade try to address this issue or other issues in the industry. There are many common certification programs that you are likely to encounter. In this episode we will highlight the goals, benefits, and limitations of each program so that you can make an informed decision next time you’re buying coffee.

In part 2 of our Coffee Basics: From Tree to Bean journey we focus on coffee processing. If you haven't already listened to episode 03 (part 1 of our series) I would highly recommend that you do so before listening to this episode. In the last episode we discussed coffee farming, the coffee tree, coffee cherry, and coffee harvesting. We ended with the coffee cherry being harvested and sorted. It is now ready to be processed. Coffee processing is the step that separates the coffee bean from the coffee cherry and surrounding layers. There are several different processing methods including washed, natural, honey, and wet-hulled. This episode will cover each of these methods and their impact on the quality and taste of coffee. After coffee is processed and dried it undergoes several additional steps, is packaged, and shipped to it's destination--the coffee roaster and eventually your cup.

"Knowledge is power. Information is liberating. Education is the premise of progress, in every society, in every family." -Kofi Annan- Indeed knowledge is power. We can make better, informed decisions when we are armed with information. A better understanding of coffee and where it comes from can make us better consumers and coffee drinkers. This podcast episode is part 1 of a series of episodes about where coffee comes from. In this episode we will be discussing how coffee is grown and specifics about the coffee tree. We will examine the coffee fruit (cherry). What does a coffee cherry look like? Can you eat it? Finally, we will discuss how farmers harvest coffee.. I hope you'll join me on this virtual tour of the coffee plantation to learn more about where coffee comes from.

Specialty coffee: This term is used a lot in the coffee industry. But what does it mean? What is specialty coffee exactly? In this episode of the Roast and Reason podcast we will define the term specialty coffee. Learn about the formal definition from the Specialty Coffee Association and why this definition may not be all that useful to the average coffee drinker. Find out how quality is key to good coffee.

Welcome to the very first episode of the Roast and Reason podcast. In this first episode host Andrew Boyer introduces himself and the podcast. Meet your host and learn what you can expect from future episodes of the Roast and Reason podcast.