2026-01-18T02:41:54Z https://njump.me Nostr notes by gillespiecoffee gillespiecoffee https://njump.me/npub1vrs92d7cr3jmlrly7rftrkeqajpp8l3x38ptsv7d48gsq4tzvvcq47wmxl https://blossom.primal.net/b10b7da1a83a53069d57ac726814a9cffc5b5c2d0bcbbc527c7a5bd2b5481b31.png https://blossom.primal.net/b10b7da1a83a53069d57ac726814a9cffc5b5c2d0bcbbc527c7a5bd2b5481b31.png https://njump.me/nevent1qqszwvkmhyaff588lf7wrv48f6dc6plh8tejckq0wdtsz4fcgjn4wrszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nq3mj46k Coffee&#39;s best flavor lives in the minutes right after you ... Coffee&#39;s best flavor lives in the minutes right after you grind it.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/580c3682cdc64a859f863c626699d8e3.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-10-16T14:06:47Z https://njump.me/nevent1qqs9zgfusgwwzuyf8pfgttj9ahuckgku3m496a6ms0922fewusqafdgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqksnmfv If it doesn&#39;t taste good cold, it wasn&#39;t good hot. ... If it doesn&#39;t taste good cold, it wasn&#39;t good hot.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/1c6c8515a0b14ce6b6e6201ec2dd45f5.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-10-09T14:02:26Z https://njump.me/nevent1qqsyachqygnzpqe9qwphnmy0d6f0eu5f2gnkmhzzmpenppwtfee7ukszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nq0awt5s Slurp your coffee. There is a reason soup tastes better that way. ... Slurp your coffee. There is a reason soup tastes better that way.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/b53e9391a9c24e16b78d6afd11a24ee5.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-10-02T14:09:47Z https://njump.me/nevent1qqstz29ha7flpw8y8p4cz5rtsr8xqmgx5le88y70e7xvpdqu6kq6msczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqrlfa0x Filter coffee is 98.5% water. Most people never think about the ... Filter coffee is 98.5% water. Most people never think about the other 98.5%.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/622cd302a9374449bf71bab5ec31a3e0.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-09-25T14:09:45Z https://njump.me/nevent1qqsffhdjk4wrszm89v4zc5dcexgg58e3h9kexkxtwp532xckew4fqzczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqj0dnse Strength is not roast level. Here is what your bag is actually ... Strength is not roast level. Here is what your bag is actually telling you.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/aad6624dbc9641dcb78d5b74ef2faab5.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-09-18T14:06:26Z https://njump.me/nevent1qqstfp6zxwpxcx58w5vhdrdrhta3f8k2296g4kddmlsftqz8qkykw9czypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqrzh2lu ☕ Brewing Demo: Grinders, Pour-Over Cones, and Getting It Right ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vfs9438yethd9hxwttyv4kk7tt8wf5kuer9wfej6ur0w4ez6mmkv4ez6cm0dejhxttpdejz6em9w36xjmszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823cqjfzca'>naddr1qp…fzca</a><br/>_________________________<br/><br/>☕ Brewing Demo: Grinders, Pour-Over Cones, and Getting It Right<br/><br/>Same cone shape, wildly different results — a side-by-side look at why the size of the hole at the bottom of your dripper changes your cup.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vfs9438yethd9hxwttyv4kk7tt8wf5kuer9wfej6ur0w4ez6mmkv4ez6cm0dejhxttpdejz6em9w36xjmspzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa287rh207" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…h207</a></span><br/> </div> <p>Same cone shape, wildly different results — a side-by-side look at why the size of the hole at the bottom of your dripper changes your cup.</p> <h2 id="brewing-methods-2">Brewing Methods</h2> <ul> <li>Immersion &amp; Filter</li> <li>French Press: immersion brewer; metal mesh filter passes oils and fines; heavier body, rich texture</li> <li>Pour-over/Filter (V60, Chemex, Kalita): percolation; paper filter removes oils; clean, clear cup</li> <li>AeroPress: hybrid immersion/pressure; versatile, portable, forgiving</li> <li>Pressure &amp; Machine</li> <li>Electric drip machine: automated pour-over; quality varies wildly by machine</li> <li>Moka pot (stove-top): pressure, near-espresso strength; common in Italian homes</li> <li>Espresso: 9 bars pressure, fine grind, 25-30 seconds; concentrated, intense, complex</li> </ul> <h2 id="in-this-episode-2">In this episode</h2> <pre><code>0:00 Setting up to brew, on purpose, by hand 0:56 Conical vs. flat burr grinders 1:48 Why even grind size matters for extraction 3:46 Comparing the V60, Chemex, and Kalita cones </code></pre> <p>Watch: <a href="https://www.youtube.com/playlist?list=PLX4SK1C49ZWA">https://www.youtube.com/playlist?list=PLX4SK1C49ZWA</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/pCkiGzwPAeQ">https://youtu.be/pCkiGzwPAeQ</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-09-15T13:06:29Z https://njump.me/nevent1qqsr78vwy2y8erek9n0s5s6fqrfzfsz5eqwfg60usdq3tlyykf45quszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqycc42q I like dark decaf. It is a fruit. ... I like dark decaf. It is a fruit.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/d53374e6177d4711b20a0ca9ba0855ca.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-09-11T14:06:19Z https://njump.me/nevent1qqsd6kvjc6hy5e6f6k2sm7ac3nlaprgtsdksuyfhpudej5sctxpfcsgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nq6rz84s ☕ How to Taste Coffee Like a Pro: Sweetness, Acidity, Body, and ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpe945x7aedw3hj6arpwd6x2ttrdanxvet994kxj6m994sj6urjdukhxam9v46xuetnwvkkzcmfv35hg7gzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c7he0lc'>naddr1qp…e0lc</a><br/>_________________________<br/><br/>☕ How to Taste Coffee Like a Pro: Sweetness, Acidity, Body, and Balance<br/><br/>Professional cuppers slurp coffee on purpose — here&#39;s what your tongue and nose are each actually detecting, and what to listen for once the cup cools.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpe945x7aedw3hj6arpwd6x2ttrdanxvet994kxj6m994sj6urjdukhxam9v46xuetnwvkkzcmfv35hg7gpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28jtc956" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…c956</a></span><br/> </div> <p>Professional cuppers slurp coffee on purpose — here&#39;s what your tongue and nose are each actually detecting, and what to listen for once the cup cools.</p> <h2 id="how-tasting-works-2">How Tasting Works</h2> <ul> <li>Taste happens in two places: the tongue (basic tastes) and the nose (aromas/flavors)</li> <li>Tongue detects: sweetness, acidity, bitterness, saltiness, savouriness (umami)</li> <li>Flavor descriptors (chocolate, berry, citrus) are actually detected by the olfactory bulb</li> <li>These two experiences are completely intertwined — separating them takes practice</li> <li>Professional cupping: fixed dose, fixed grind, hot water, steep 4 min, break the crust, slurp</li> <li>The slurp aerates the coffee across the palate — it&#39;s functional, not affectation</li> </ul> <h2 id="what-to-evaluate-2">What to Evaluate</h2> <ul> <li>Sweetness: how much? The more the better — hallmark of quality coffee</li> <li>Acidity: how bright/juicy? Pleasant acidity is crisp, like a good apple; unpleasant = sour</li> <li>Mouthfeel/Body: light and tea-like, or heavy and creamy? Neither is inherently better</li> <li>Balance: are sweetness, acidity, and body harmonious? Is anything dominating?</li> <li>Flavor: specific notes — chocolate, fruit, nuts, floral, spice — don&#39;t stress this at first</li> <li>Cleanliness: absence of off-flavors, harshness, or astringency</li> <li>Aftertaste/Finish: what lingers? Sweet? Bitter? How long?</li> <li>Let the coffee cool — flavors become much easier to identify as temperature drops</li> </ul> <h2 id="in-this-episode-5">In this episode</h2> <pre><code>0:00 Where taste happens: tongue vs. nose 1:47 Why you should slurp your coffee 2:52 Sweetness, acidity, mouthfeel, and balance 4:15 Clarity, aftertaste, and the cold-cup test </code></pre> <p>Watch: <a href="https://www.youtube.com/playlist?list=PLX4SK1C49ZWA">https://www.youtube.com/playlist?list=PLX4SK1C49ZWA</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/76IiGzQMkjI">https://youtu.be/76IiGzQMkjI</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-09-08T13:04:57Z https://njump.me/nevent1qqszcs8xh55k5ne9peney5huyz8na67zvu5s6f65vu89vmwxv2wzprgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqpxepvu Decaf strips 97% of the caffeine, and some of the flavor goes ... Decaf strips 97% of the caffeine, and some of the flavor goes with it.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/6f0cb9ed3c664fa1896be9b6526b882a.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-09-04T14:01:23Z https://njump.me/nevent1qqs9zpmwclqshsvxwf5zghe696nt3ushryw2z9d6l3keyz0t7wjarqqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqeha4qu ☕ Espresso, Water Quality, and How to Actually Brew Coffee ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpc94jhxurjv4ehxmedwashgetj94ch2ctvd968jttpdejz66r0wukhgmedv93hgatpd3k8jttzwfjhwtgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823clt4kda'>naddr1qp…4kda</a><br/>_________________________<br/><br/>☕ Espresso, Water Quality, and How to Actually Brew Coffee<br/><br/>Espresso can mean three completely different things, and the water you brew with matters almost as much as the coffee itself.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpc94jhxurjv4ehxmedwashgetj94ch2ctvd968jttpdejz66r0wukhgmedv93hgatpd3k8jttzwfjhwtgpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28xsrdej" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…rdej</a></span><br/> </div> <p>Espresso can mean three completely different things, and the water you brew with matters almost as much as the coffee itself.</p> <h2 id="water-98-5-of-your-cup-2">Water — 98.5% of Your Cup</h2> <ul> <li>Filter coffee is 98.5% water; espresso is ~90% water — if the water is bad, the coffee is bad</li> <li>Chlorine will ruin any coffee — at minimum, use a carbon filter (like Brita)</li> <li>Water hardness (calcium carbonate) dramatically affects extraction chemistry</li> <li>Hard water: flat, muted, lacking sweetness and complexity</li> <li>Very soft or distilled water: thin, overly sharp, corrosive to equipment</li> <li>Ideal: slightly soft, low mineral content (TDS ~75-150 ppm)</li> <li>SCAA guidelines: odorless, clear, chlorine-free, ~150mg/L TDS target</li> </ul> <h2 id="brewing-methods-5">Brewing Methods</h2> <ul> <li>Immersion &amp; Filter</li> <li>French Press: immersion brewer; metal mesh filter passes oils and fines; heavier body, rich texture</li> <li>Pour-over/Filter (V60, Chemex, Kalita): percolation; paper filter removes oils; clean, clear cup</li> <li>AeroPress: hybrid immersion/pressure; versatile, portable, forgiving</li> <li>Pressure &amp; Machine</li> <li>Electric drip machine: automated pour-over; quality varies wildly by machine</li> <li>Moka pot (stove-top): pressure, near-espresso strength; common in Italian homes</li> <li>Espresso: 9 bars pressure, fine grind, 25-30 seconds; concentrated, intense, complex</li> </ul> <h2 id="in-this-episode-8">In this episode</h2> <pre><code>0:00 Espresso: the roast, the method, or the grind? 3:46 Your water is 98.5% of the cup 7:03 Pressure and brew methods: drip, Keurig, espresso 7:49 French press, AeroPress, and the magnesium difference </code></pre> <p>Watch: <a href="https://www.youtube.com/playlist?list=PLX4SK1C49ZWA">https://www.youtube.com/playlist?list=PLX4SK1C49ZWA</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/cYLrDmz7R-k">https://youtu.be/cYLrDmz7R-k</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-09-01T13:01:19Z https://njump.me/nevent1qqs9urgsv5qlhrsz5cm42y32hfcmtg0plumcs6r9ks4us7325k70etgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqtlkq9y Roasting is caramel chemistry. Caramel turns black fast. ... Roasting is caramel chemistry. Caramel turns black fast.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/0fd8c1eea6db45599bbe619f3f47101d.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-08-28T14:00:59Z https://njump.me/nevent1qqs82sagwc7cy3yrkdfe090la30390tdsnep5t7eawjyp5mlkelpuzczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqncr922 ☕ Coffee Extraction Science: Why 18-22% Changes Everything Only ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vph943k7enxv4jj6etcw3exzcm5d9hkuttnvd5k2mnrv5khw6re95cnstfjxgkkx6rpdenk2uedv4mx2uszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c4mgz2d'>naddr1qp…gz2d</a><br/>_________________________<br/><br/>☕ Coffee Extraction Science: Why 18-22% Changes Everything<br/><br/>Only 30% of a coffee cherry is soluble in water, and the target extraction range hasn&#39;t changed since the 1960s — so why does everyone still measure coffee with a scoop?<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vph943k7enxv4jj6etcw3exzcm5d9hkuttnvd5k2mnrv5khw6re95cnstfjxgkkx6rpdenk2uedv4mx2uspzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28pgj3vl" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…j3vl</a></span><br/> </div> <p>Only 30% of a coffee cherry is soluble in water, and the target extraction range hasn&#39;t changed since the 1960s — so why does everyone still measure coffee with a scoop?</p> <h2 id="brewing-science-2">Brewing Science</h2> <ul> <li>Coffee bean is mostly cellulose (insoluble); ~30% of a roasted bean is soluble in water</li> <li>Target extraction: 18-22% of the ground coffee by weight — the &#39;sweet spot&#39;</li> <li>Under-extraction (&lt;18%): sour, thin, astringent — not enough good stuff dissolved</li> <li>Over-extraction (&gt;22%): bitter, harsh, ashy — too much bad stuff dissolved</li> <li>Strength ≠ roast level: strength = concentration of dissolved coffee in water</li> <li>Recommended starting ratio: 60g coffee per liter of water</li> <li>Variables: grind size, water temperature, contact time, agitation — all interrelated</li> </ul> <h2 id="in-this-episode-11">In this episode</h2> <pre><code>0:00 Coffee is mostly insoluble — extraction is the goal 0:24 The 18-22% target, and what under/over-extraction tastes like 1:57 Myth-busting: strength does not equal roast level 3:10 Why metric measurement and weight (not volume) matter </code></pre> <p>Watch: <a href="https://youtu.be/ZvG4OAQW1rg">https://youtu.be/ZvG4OAQW1rg</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/ZvG4OAQW1rg">https://youtu.be/ZvG4OAQW1rg</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-08-25T13:00:59Z https://njump.me/nevent1qqs9xr7kwtyvtxx8kpgpu35zcyu33fj9xw4wxqzqvajnm532cj78hcczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqjr2d2z We called them blueberry bombs. Nobody has replicated that lot ... We called them blueberry bombs. Nobody has replicated that lot since.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/b8c7fb873f1a4f9698da161d9b25906f.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-08-21T14:01:10Z https://njump.me/nevent1qqspefd5skqluedes6k9wzy2zktpa3ul2sdfztlqxdzsfyxtpeyfpjczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqeqc0e4 ☕ Why Decaf Tastes Different: Swiss Water, CO2, and Solvent ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpk94mks7fdv3jkxctx946xzum5v4ej6erfvenx2un9de6z6umhd9ehxtthv96x2u3dvdhnyttpdejz6uczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c962y5p'>naddr1qp…2y5p</a><br/>_________________________<br/><br/>☕ Why Decaf Tastes Different: Swiss Water, CO2, and Solvent Methods<br/><br/>Every method of decaffeinating coffee changes its flavor — and the most common belief about caffeine and roast level is backwards.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpk94mks7fdv3jkxctx946xzum5v4ej6erfvenx2un9de6z6umhd9ehxtthv96x2u3dvdhnyttpdejz6ucpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28usr88j" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…r88j</a></span><br/> </div> <p>Every method of decaffeinating coffee changes its flavor — and the most common belief about caffeine and roast level is backwards.</p> <h2 id="decaffeination-2">Decaffeination</h2> <ul> <li>Always done to green (unroasted) beans before roasting</li> <li>Solvent-based (methylene chloride or ethyl acetate): most common method</li> <li>Swiss Water Process: water + activated carbon filters; no chemical solvents</li> <li>CO2 Process: supercritical CO2; best flavor preservation but expensive</li> <li>All methods remove 97-99% of caffeine</li> <li>Decaf is never flavor-neutral — process strips some volatile compounds</li> <li>Quality specialty decaf has improved dramatically</li> <li>Our Absolved blend: proof that decaf can be excellent</li> </ul> <h2 id="in-this-episode-14">In this episode</h2> <pre><code>0:00 Decaffeinating green beans: the solvent method 0:10 Methylene chloride vs. ethyl acetate 0:56 The Swiss Water process — and why tariffs doubled its price 1:43 CO2 process, and the &#39;dark roast has less caffeine&#39; myth </code></pre> <p>Watch: <a href="https://www.youtube.com/playlist?list=PLX4SK1C49ZWA">https://www.youtube.com/playlist?list=PLX4SK1C49ZWA</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/GAtlcO8VAu0">https://youtu.be/GAtlcO8VAu0</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-08-18T13:01:04Z https://njump.me/nevent1qqsgh4tdf8g65csj9v7k40w7dnxkzrlus0pt0xvvf50q7ntn95zf3tgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqgk02wy That famous coffee chain sells commodity coffee with a great ... That famous coffee chain sells commodity coffee with a great marketing team.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/7125452dba17478da8fd7758ecd44f88.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-08-14T14:00:57Z https://njump.me/nevent1qqsyf6g4y0zzytykh4mty4eu9g3av9c75c54tta6wuanscff4kpmh6qzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqphddfe ☕ How Coffee Roasting Actually Works: First Crack to Second ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp4945x7aedvdhkven9v5khymmpwd6xjmn894skxar4v9kxc7fdwahhy6mn94nxjunnwskkxunpvd4j6aqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c6xr0mx'>naddr1qp…r0mx</a><br/>_________________________<br/><br/>☕ How Coffee Roasting Actually Works: First Crack to Second Crack<br/><br/>Roasting is just controlled browning — but the seconds between first crack and second crack decide whether a coffee tastes sweet or burnt.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp4945x7aedvdhkven9v5khymmpwd6xjmn894skxar4v9kxc7fdwahhy6mn94nxjunnwskkxunpvd4j6aqpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa2847p6wt" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…p6wt</a></span><br/> </div> <p>Roasting is just controlled browning — but the seconds between first crack and second crack decide whether a coffee tastes sweet or burnt.</p> <h2 id="roasting-fundamentals-2">Roasting Fundamentals</h2> <ul> <li>Green beans are ~11% moisture; roasting triggers the Maillard reaction and caramelization</li> <li>First crack (~196°C/385°F): beans expand, release steam — light roast territory</li> <li>Development time after first crack determines sweetness, body, complexity</li> <li>Second crack (~224°C/435°F): oils migrate to surface — dark roast, roast flavors dominate</li> <li>Light roasts preserve origin character; dark roasts taste more like &#39;roast&#39;</li> <li>At Gillespie, we roast to highlight origin — fearlessly, not recklessly</li> </ul> <h2 id="in-this-episode-17">In this episode</h2> <pre><code>0:00 Drying phase and the Maillard reaction 1:03 Why browning brings out sweetness 2:09 First crack, second crack, and dark-roast oils 5:26 Drum vs. fluid-bed roasters </code></pre> <p>Watch: <a href="https://youtu.be/IxVjZWggbEw">https://youtu.be/IxVjZWggbEw</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/IxVjZWggbEw">https://youtu.be/IxVjZWggbEw</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-08-11T13:01:10Z https://njump.me/nevent1qqswts6m85h7uzvqrun6dtdfq05adn727gks77f3jdwmgwgx4lnhfnszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqdysdfh Coffee ferments like a sourdough starter. ... Coffee ferments like a sourdough starter.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/3b9159f7c2ab400393722f1dd873da97.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-08-07T14:01:13Z https://njump.me/nevent1qqs8n89s9hsv7r7y9vfj6zc39fj9923s94p65fqqygdwxqeucr0cwfqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqcmgrhe ☕ Where Your Coffee Grows: Africa, the Americas, and Asia ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp594mksetjv5khjmm4wgkkxmmxvejk2tt8wfhhwuedv9n8y6trvykhg6r994sk6etjd93kzuedv9hxgtgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c9qmgyc'>naddr1qp…mgyc</a><br/>_________________________<br/><br/>☕ Where Your Coffee Grows: Africa, the Americas, and Asia<br/><br/>Terroir isn&#39;t just a wine word — East African, Latin American, and Indonesian coffees taste fundamentally different because of soil, elevation, and how the cherry is processed.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp594mksetjv5khjmm4wgkkxmmxvejk2tt8wfhhwuedv9n8y6trvykhg6r994sk6etjd93kzuedv9hxgtgpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa283lhz0q" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…hz0q</a></span><br/> </div> <p>Terroir isn&#39;t just a wine word — East African, Latin American, and Indonesian coffees taste fundamentally different because of soil, elevation, and how the cherry is processed.</p> <h2 id="regional-flavor-profiles-2">Regional Flavor Profiles</h2> <ul> <li>Africa</li> <li>Ethiopia: the birthplace — wild diversity, floral, berry, citrus, wine-like</li> <li>Kenya: intensely fruity (SL-28 variety), blackcurrant, bright acidity</li> <li>Rwanda/Burundi: clean, sweet, complex; high altitude, volcanic soil</li> <li>Tanzania: bright acidity, berry notes; often compared to Kenyan coffees</li> <li>Americas</li> <li>Colombia: balanced, clean, nutty, caramel, medium acidity</li> <li>Brazil: low acidity, heavy body, chocolate, nuts — huge volume producer</li> <li>Guatemala: chocolate, spice, full-bodied from volcanic regions</li> <li>Costa Rica: bright, clean, consistent — &#39;honey&#39; process innovators</li> </ul> <h2 id="asian-origins-terroir-2">Asian Origins &amp; Terroir</h2> <ul> <li>Indonesia: semi-washed processing creates earthy, woody, spice, tobacco notes; low acidity, heavy body</li> <li>India: surprisingly complex; traditional &#39;monsooning&#39; process adds unique musty sweetness</li> <li>Yemen: where commercial coffee began — wild, aromatic, wine-like, intensely fruity</li> <li>Altitude is key: higher altitude = denser beans = more acidity and complex flavors</li> <li>Soil (volcanic vs. clay), shade, microclimate all contribute to &#39;terroir&#39;</li> <li>Same variety grown in different countries will taste markedly different</li> </ul> <h2 id="processing-methods-2">Processing Methods</h2> <ul> <li>Natural (Dry): whole cherry dried in sun — fruit, berry, tropical flavors; higher defect risk</li> <li>Washed (Wet): fruit removed before drying — cleaner, higher acidity, more complex</li> <li>Pulped Natural (Brazil): depulped but dried with some fruit — sweetness and body</li> <li>Honey/Miel (Central America): controlled fruit left on — &#39;yellow&#39; to &#39;black&#39; honey</li> <li>Semi-washed/Giling Basah (Indonesia): hulled wet — earthy, low acid, distinctive</li> <li>Each method carries trade-offs: risk, cost, water use, and cup character</li> </ul> <h2 id="in-this-episode-20">In this episode</h2> <pre><code>0:00 Africa: Ethiopia, Kenya, Rwanda, Burundi, Tanzania 2:13 The Americas: Brazil, Guatemala, Costa Rica 6:01 Asia: Indonesia, Sumatra, and volcanic soil 8:21 Processing methods recap — and why risk costs money </code></pre> <p>Watch: <a href="https://youtu.be/2L-m-tAd_G0">https://youtu.be/2L-m-tAd_G0</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/2L-m-tAd_G0">https://youtu.be/2L-m-tAd_G0</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-08-04T13:01:03Z https://njump.me/nevent1qqs9he4fn4zhz849d550389994w788f2say57e0e06cl2m8r6ddaenczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqwg3jf Ethiopia and Yemen still argue over who invented coffee. ... Ethiopia and Yemen still argue over who invented coffee.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/fab3488b31414c689985e809f95515de.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-07-31T14:00:43Z https://njump.me/nevent1qqs0jwj2km9yj2w0al8kj6xed5rprtad2x3y52tfgewx5ty98ld3c4qzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqa0fvs0 ☕ From Cherry to Green Bean: How Coffee Is Harvested and ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpn94n8ymmd943ksetjwfuj6ar094nhyet9dckkyetpdckksmmh943k7enxv4jj66tn945xzunkv4ehgegzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823cf8zxkj'>naddr1qp…zxkj</a><br/>_________________________<br/><br/>☕ From Cherry to Green Bean: How Coffee Is Harvested and Processed<br/><br/>A coffee cherry takes three years to grow and nine months to ripen — and how it&#39;s dried and shipped can matter as much as how it&#39;s grown.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpn94n8ymmd943ksetjwfuj6ar094nhyet9dckkyetpdckksmmh943k7enxv4jj66tn945xzunkv4ehgegpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28f2mxjm" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…mxjm</a></span><br/> </div> <p>A coffee cherry takes three years to grow and nine months to ripen — and how it&#39;s dried and shipped can matter as much as how it&#39;s grown.</p> <h2 id="from-harvest-to-green-bean-2">From Harvest to Green Bean</h2> <ul> <li>Trees take 3 years to fruit; blossoms triggered by prolonged rain</li> <li>9 months from flower to ripe cherry — and cherries don&#39;t ripen uniformly</li> <li>Strip picking (all at once, cheaper) vs. selective picking (multiple passes, better quality)</li> <li>After harvest: wet mill removes fruit, dries beans to ~11-12% moisture</li> <li>Dried beans stored &#39;in parchment&#39; (en reposo) for 30-60 days</li> <li>Dry milling: hulling removes parchment; beans graded by size, density, color</li> <li>Green coffee shipped in jute bags or GrainPro-lined containers</li> </ul> <h2 id="in-this-episode-23">In this episode</h2> <pre><code>0:00 Three years to first fruit, then the harvest 1:10 Wet process vs. dry process 3:13 Drying the bean to 11-12% moisture 5:08 Grain Pro bags and the diesel-smell problem </code></pre> <p>Watch the series: <a href="https://www.youtube.com/playlist?list=PLX4SK1C49ZWA">https://www.youtube.com/playlist?list=PLX4SK1C49ZWA</a> (This episode goes live in the playlist on its release date.) Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/ixeYlafBZt4">https://youtu.be/ixeYlafBZt4</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-28T13:00:49Z https://njump.me/nevent1qqs04s4s4cr7jfaq0f8tfvn4j2rxdjgajvl8d59uxceh83p9dz983rgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqkd8np3 ☕ Arabica vs Robusta, Explained (Plus Coffee&#39;s Rarest ... ☕ Arabica vs Robusta, Explained (Plus Coffee&#39;s Rarest Varieties)<br/><br/>Two species dominate the world&#39;s coffee — but the real story is in the rare varieties, and nobody agrees on which country actually invented coffee.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpj94shyctzd93kzttkwvkhymmzw4ehgcfdv4u8qmrpd9hx2epdwpk82uedvdhkven9v5khxttjv9ex2ucpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28hrrajg" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…rajg</a></span><br/> </div> <p>Two species dominate the world&#39;s coffee — but the real story is in the rare varieties, and nobody agrees on which country actually invented coffee.</p> <h2 id="arabica-vs-robusta-2">Arabica vs. Robusta</h2> <ul> <li>Arabica (C. arabica)</li> <li>~60% of world production</li> <li>Grown at higher altitudes (600–2000m)</li> <li>More delicate, susceptible to disease</li> <li>Complex flavors: fruit, acidity, sweetness</li> <li>Lower caffeine (~1.2%)</li> <li>Parent species: Robusta × C. eugenioides</li> <li>Robusta (C. canephora)</li> <li>~40% of world production</li> <li>Grows at lower altitudes, higher temps</li> <li>Hardy, disease-resistant</li> <li>Woody, burnt-rubber flavors, heavy body</li> <li>Double the caffeine (~2.4%)</li> <li>Most ends up as instant/soluble coffee</li> </ul> <h2 id="the-coffee-fruit-key-varieties-2">The Coffee Fruit &amp; Key Varieties</h2> <ul> <li>Cherry is grape-sized; most volume is the seed, thin layer of sweet fruit flesh</li> <li>Cherries ripen from green to red (some varieties yellow or orange)</li> <li>Ripeness = sugar content; more sugar generally means better cup quality</li> <li>Peaberries (5%): single round seed instead of two flat-sided seeds</li> <li>Typica: the original variety — excellent quality, lower yield</li> <li>Bourbon: natural Typica mutation, prized for sweetness</li> <li>SL-28 (Kenya): famous for blackcurrant notes</li> <li>Gesha/Geisha: extraordinary jasmine aromatics; highest auction prices</li> </ul> <h2 id="in-this-episode-26">In this episode</h2> <pre><code>0:00 Arabica vs. Robusta: quality, caffeine, elevation 2:48 Typica, Bourbon, SL28, and Geisha 5:01 Where coffee was born: Ethiopia vs. Yemen 6:00 The three waves of coffee </code></pre> <p>Watch: <a href="https://youtu.be/Lxb6myOWjfY">https://youtu.be/Lxb6myOWjfY</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/Lxb6myOWjfY">https://youtu.be/Lxb6myOWjfY</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-07-25T15:31:54Z https://njump.me/nevent1qqsfykqhvchgk9d323ques4jpcfqrz0rktc73q248qdwxllmdtrx94qzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqlph7em A bag of Geisha runs two and a half times the price. People pay ... A bag of Geisha runs two and a half times the price. People pay it.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/e641b4fbbb984e69bd862c866c0a152b.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-07-25T15:30:22Z https://njump.me/nevent1qqs0xkfekzrqred8llk2eud4eyvfvnjdh2z68yha3ffpxm7pqna7cqczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqa3wwdr Coffee carries ten times more flavor compounds than wine. ... Coffee carries ten times more flavor compounds than wine.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/05e4bd2285b641b297b99dc60d6a99cf.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-07-25T15:29:59Z https://njump.me/nevent1qqspxvzqmahag2pr4fclk8f85dwaq2y5clh0xpr8z08s5a9lkhq40egzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqp0h9hr 129 species of coffee. Two of them reach your cup. ... 129 species of coffee. Two of them reach your cup.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/499b0179c87e44b2a1e851f473901033.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-07-25T15:29:36Z https://njump.me/nevent1qqs9tq7uk5kkhpxkjtl6tn0n9wup5qwlyrq0na9xpjecwq8lgn6h9mczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqn5t0fa ☕ What Is Coffee, Really? The Fruit, the Bean Belt, and Why ... ☕ What Is Coffee, Really? The Fruit, the Bean Belt, and Why Quality Varies<br/><br/>Coffee is a fruit grown in a narrow band around the equator — and almost everything about its price and quality comes down to which of two markets it enters.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp394mksct5945hxttrdanxvet994ex2ctvd3uj6argv5kkvun4d96z6argv5kkyetpdckkyetvwskkzmspzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28x65crp" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…5crp</a></span><br/> </div> <p>Coffee is a fruit grown in a narrow band around the equator — and almost everything about its price and quality comes down to which of two markets it enters.</p> <h2 id="what-is-coffee-2">What Is Coffee?</h2> <ul> <li>Coffee is the seed of a fruit (cherry) from the Coffea plant</li> <li>Grows between the Tropics of Cancer and Capricorn — the &#39;Bean Belt&#39;</li> <li>Over 129 species identified, but only two matter commercially</li> <li>125+ million people worldwide depend on coffee for their livelihood</li> <li>Second most traded commodity by developing nations after oil</li> <li>Two markets: commodity (generic, price-driven) and specialty (quality, origin-focused)</li> </ul> <h2 id="in-this-episode-29">In this episode</h2> <pre><code>0:00 Coffee is a fruit — and where it can grow 0:54 129 species, only 2 that matter commercially 1:37 Commodity vs. specialty: two very different markets 3:36 The wine analogy: vintage, terroir, and rare reserves </code></pre> <p>Watch: <a href="https://youtu.be/B8ZDjdj8kUo">https://youtu.be/B8ZDjdj8kUo</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/B8ZDjdj8kUo">https://youtu.be/B8ZDjdj8kUo</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10<br/><br/>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a> 2026-07-25T15:28:59Z https://njump.me/nevent1qqsz9a7vku6narl7q29v67x3kpyrrpznwlk06npv6epdgjtkvfdqmrczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqkhfe67 A bag of Geisha runs two and a half times the price. People pay ... A bag of Geisha runs two and a half times the price. People pay it.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/e641b4fbbb984e69bd862c866c0a152b.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-24T14:00:36Z https://njump.me/nevent1qqs8yz2evr2m53x7ugfeeykszjv30m5crq97c8thxc8szlr0c3vujjgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqzf7jfy ☕ Arabica vs Robusta, Explained (Plus Coffee&#39;s Rarest ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpj94shyctzd93kzttkwvkhymmzw4ehgcfdv4u8qmrpd9hx2epdwpk82uedvdhkven9v5khxttjv9ex2uczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c2lnxqz'>naddr1qp…nxqz</a><br/>_________________________<br/><br/>☕ Arabica vs Robusta, Explained (Plus Coffee&#39;s Rarest Varieties)<br/><br/>Two species dominate the world&#39;s coffee — but the real story is in the rare varieties, and nobody agrees on which country actually invented coffee.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpj94shyctzd93kzttkwvkhymmzw4ehgcfdv4u8qmrpd9hx2epdwpk82uedvdhkven9v5khxttjv9ex2ucpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28hrrajg" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…rajg</a></span><br/> </div> <p>Two species dominate the world&#39;s coffee — but the real story is in the rare varieties, and nobody agrees on which country actually invented coffee.</p> <h2 id="arabica-vs-robusta-5">Arabica vs. Robusta</h2> <ul> <li>Arabica (C. arabica)</li> <li>~60% of world production</li> <li>Grown at higher altitudes (600–2000m)</li> <li>More delicate, susceptible to disease</li> <li>Complex flavors: fruit, acidity, sweetness</li> <li>Lower caffeine (~1.2%)</li> <li>Parent species: Robusta × C. eugenioides</li> <li>Robusta (C. canephora)</li> <li>~40% of world production</li> <li>Grows at lower altitudes, higher temps</li> <li>Hardy, disease-resistant</li> <li>Woody, burnt-rubber flavors, heavy body</li> <li>Double the caffeine (~2.4%)</li> <li>Most ends up as instant/soluble coffee</li> </ul> <h2 id="the-coffee-fruit-key-varieties-5">The Coffee Fruit &amp; Key Varieties</h2> <ul> <li>Cherry is grape-sized; most volume is the seed, thin layer of sweet fruit flesh</li> <li>Cherries ripen from green to red (some varieties yellow or orange)</li> <li>Ripeness = sugar content; more sugar generally means better cup quality</li> <li>Peaberries (5%): single round seed instead of two flat-sided seeds</li> <li>Typica: the original variety — excellent quality, lower yield</li> <li>Bourbon: natural Typica mutation, prized for sweetness</li> <li>SL-28 (Kenya): famous for blackcurrant notes</li> <li>Gesha/Geisha: extraordinary jasmine aromatics; highest auction prices</li> </ul> <h2 id="in-this-episode-32">In this episode</h2> <pre><code>0:00 Arabica vs. Robusta: quality, caffeine, elevation 2:48 Typica, Bourbon, SL28, and Geisha 5:01 Where coffee was born: Ethiopia vs. Yemen 6:00 The three waves of coffee </code></pre> <p>Watch: <a href="https://youtu.be/Lxb6myOWjfY">https://youtu.be/Lxb6myOWjfY</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/Lxb6myOWjfY">https://youtu.be/Lxb6myOWjfY</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-21T13:01:11Z https://njump.me/nevent1qqs0utymd4c5tkqwzz6gd3aq5lxjtp7g3u8g4jarf365nzt45ewzqpqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nql84qsg Coffee carries ten times more flavor compounds than wine. ... Coffee carries ten times more flavor compounds than wine.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/05e4bd2285b641b297b99dc60d6a99cf.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-18T10:18:35Z https://njump.me/nevent1qqsqnkj0c250v84fp60l5dhv7s3duqzk9ue3fd0p6thyza4hwa5wpeszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqm6y8mw 129 species of coffee. Two of them reach your cup. ... 129 species of coffee. Two of them reach your cup.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/499b0179c87e44b2a1e851f473901033.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-18T10:18:11Z https://njump.me/nevent1qqsf70gge8rurdkxlxmlu4qae948shtum3p026yce8mdq3unyv3nmqszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nq3ptmhk Coffee carries ten times more flavor compounds than wine. ... Coffee carries ten times more flavor compounds than wine.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/ca6abcf4c8ce4d8baab5dfdd8a104393.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T14:00:44Z https://njump.me/nevent1qqs0ecuu5d9h93mqe0uuylpj6s7g50gs43zyd8f0pnw067clg9390yqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqetd8ld 129 species of coffee. Two of them reach your cup. ... 129 species of coffee. Two of them reach your cup.<br/><br/><video controls width="100%" class="max-h-[90vh] bg-neutral-300 dark:bg-zinc-700"><source src="https://cdn.shopify.com/videos/c/o/v/e91f6e45d6c14815bc0f3a3ecdb3f1c8.mp4"></video><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:51:17Z https://njump.me/nevent1qqsvwvxsr4we5fye37q8tx6xtum6vp24ss02gskmzhmfxac8v8hpxpszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nq7rffeq ☕ Brewing Demo: Grinders, Pour-Over Cones, and Getting It Right ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vfs9438yethd9hxwttyv4kk7tt8wf5kuer9wfej6ur0w4ez6mmkv4ez6cm0dejhxttpdejz6em9w36xjmszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823cqjfzca'>naddr1qp…fzca</a><br/>_________________________<br/><br/>☕ Brewing Demo: Grinders, Pour-Over Cones, and Getting It Right<br/><br/>Same cone shape, wildly different results — a side-by-side look at why the size of the hole at the bottom of your dripper changes your cup.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vfs9438yethd9hxwttyv4kk7tt8wf5kuer9wfej6ur0w4ez6mmkv4ez6cm0dejhxttpdejz6em9w36xjmspzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa287rh207" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…h207</a></span><br/> </div> <p>Same cone shape, wildly different results — a side-by-side look at why the size of the hole at the bottom of your dripper changes your cup.</p> <h2 id="brewing-methods-8">Brewing Methods</h2> <ul> <li>Immersion &amp; Filter</li> <li>French Press: immersion brewer; metal mesh filter passes oils and fines; heavier body, rich texture</li> <li>Pour-over/Filter (V60, Chemex, Kalita): percolation; paper filter removes oils; clean, clear cup</li> <li>AeroPress: hybrid immersion/pressure; versatile, portable, forgiving</li> <li>Pressure &amp; Machine</li> <li>Electric drip machine: automated pour-over; quality varies wildly by machine</li> <li>Moka pot (stove-top): pressure, near-espresso strength; common in Italian homes</li> <li>Espresso: 9 bars pressure, fine grind, 25-30 seconds; concentrated, intense, complex</li> </ul> <h2 id="in-this-episode-35">In this episode</h2> <pre><code>0:00 Setting up to brew, on purpose, by hand 0:56 Conical vs. flat burr grinders 1:48 Why even grind size matters for extraction 3:46 Comparing the V60, Chemex, and Kalita cones </code></pre> <p>Watch: <a href="https://www.youtube.com/playlist?list=PLX4SK1C49ZWA">https://www.youtube.com/playlist?list=PLX4SK1C49ZWA</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/pCkiGzwPAeQ">https://youtu.be/pCkiGzwPAeQ</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:51:05Z https://njump.me/nevent1qqs2qzew7umuzwxsknk2y6w6jsz8hg9qd663wz5q8vj3h97cjcxylwgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nq3c847m ☕ How to Taste Coffee Like a Pro: Sweetness, Acidity, Body, and ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpe945x7aedw3hj6arpwd6x2ttrdanxvet994kxj6m994sj6urjdukhxam9v46xuetnwvkkzcmfv35hg7gzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c7he0lc'>naddr1qp…e0lc</a><br/>_________________________<br/><br/>☕ How to Taste Coffee Like a Pro: Sweetness, Acidity, Body, and Balance<br/><br/>Professional cuppers slurp coffee on purpose — here&#39;s what your tongue and nose are each actually detecting, and what to listen for once the cup cools.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpe945x7aedw3hj6arpwd6x2ttrdanxvet994kxj6m994sj6urjdukhxam9v46xuetnwvkkzcmfv35hg7gpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28jtc956" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…c956</a></span><br/> </div> <p>Professional cuppers slurp coffee on purpose — here&#39;s what your tongue and nose are each actually detecting, and what to listen for once the cup cools.</p> <h2 id="how-tasting-works-5">How Tasting Works</h2> <ul> <li>Taste happens in two places: the tongue (basic tastes) and the nose (aromas/flavors)</li> <li>Tongue detects: sweetness, acidity, bitterness, saltiness, savouriness (umami)</li> <li>Flavor descriptors (chocolate, berry, citrus) are actually detected by the olfactory bulb</li> <li>These two experiences are completely intertwined — separating them takes practice</li> <li>Professional cupping: fixed dose, fixed grind, hot water, steep 4 min, break the crust, slurp</li> <li>The slurp aerates the coffee across the palate — it&#39;s functional, not affectation</li> </ul> <h2 id="what-to-evaluate-5">What to Evaluate</h2> <ul> <li>Sweetness: how much? The more the better — hallmark of quality coffee</li> <li>Acidity: how bright/juicy? Pleasant acidity is crisp, like a good apple; unpleasant = sour</li> <li>Mouthfeel/Body: light and tea-like, or heavy and creamy? Neither is inherently better</li> <li>Balance: are sweetness, acidity, and body harmonious? Is anything dominating?</li> <li>Flavor: specific notes — chocolate, fruit, nuts, floral, spice — don&#39;t stress this at first</li> <li>Cleanliness: absence of off-flavors, harshness, or astringency</li> <li>Aftertaste/Finish: what lingers? Sweet? Bitter? How long?</li> <li>Let the coffee cool — flavors become much easier to identify as temperature drops</li> </ul> <h2 id="in-this-episode-38">In this episode</h2> <pre><code>0:00 Where taste happens: tongue vs. nose 1:47 Why you should slurp your coffee 2:52 Sweetness, acidity, mouthfeel, and balance 4:15 Clarity, aftertaste, and the cold-cup test </code></pre> <p>Watch: <a href="https://www.youtube.com/playlist?list=PLX4SK1C49ZWA">https://www.youtube.com/playlist?list=PLX4SK1C49ZWA</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/76IiGzQMkjI">https://youtu.be/76IiGzQMkjI</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:50:44Z https://njump.me/nevent1qqs9yn8jvt0fkeu4rckqhdapsslje0nw3ftjtan23n0s55x376qax2qzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nq6vwugu ☕ Espresso, Water Quality, and How to Actually Brew Coffee ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpc94jhxurjv4ehxmedwashgetj94ch2ctvd968jttpdejz66r0wukhgmedv93hgatpd3k8jttzwfjhwtgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823clt4kda'>naddr1qp…4kda</a><br/>_________________________<br/><br/>☕ Espresso, Water Quality, and How to Actually Brew Coffee<br/><br/>Espresso can mean three completely different things, and the water you brew with matters almost as much as the coffee itself.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpc94jhxurjv4ehxmedwashgetj94ch2ctvd968jttpdejz66r0wukhgmedv93hgatpd3k8jttzwfjhwtgpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28xsrdej" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…rdej</a></span><br/> </div> <p>Espresso can mean three completely different things, and the water you brew with matters almost as much as the coffee itself.</p> <h2 id="water-98-5-of-your-cup-5">Water — 98.5% of Your Cup</h2> <ul> <li>Filter coffee is 98.5% water; espresso is ~90% water — if the water is bad, the coffee is bad</li> <li>Chlorine will ruin any coffee — at minimum, use a carbon filter (like Brita)</li> <li>Water hardness (calcium carbonate) dramatically affects extraction chemistry</li> <li>Hard water: flat, muted, lacking sweetness and complexity</li> <li>Very soft or distilled water: thin, overly sharp, corrosive to equipment</li> <li>Ideal: slightly soft, low mineral content (TDS ~75-150 ppm)</li> <li>SCAA guidelines: odorless, clear, chlorine-free, ~150mg/L TDS target</li> </ul> <h2 id="brewing-methods-11">Brewing Methods</h2> <ul> <li>Immersion &amp; Filter</li> <li>French Press: immersion brewer; metal mesh filter passes oils and fines; heavier body, rich texture</li> <li>Pour-over/Filter (V60, Chemex, Kalita): percolation; paper filter removes oils; clean, clear cup</li> <li>AeroPress: hybrid immersion/pressure; versatile, portable, forgiving</li> <li>Pressure &amp; Machine</li> <li>Electric drip machine: automated pour-over; quality varies wildly by machine</li> <li>Moka pot (stove-top): pressure, near-espresso strength; common in Italian homes</li> <li>Espresso: 9 bars pressure, fine grind, 25-30 seconds; concentrated, intense, complex</li> </ul> <h2 id="in-this-episode-41">In this episode</h2> <pre><code>0:00 Espresso: the roast, the method, or the grind? 3:46 Your water is 98.5% of the cup 7:03 Pressure and brew methods: drip, Keurig, espresso 7:49 French press, AeroPress, and the magnesium difference </code></pre> <p>Watch: <a href="https://www.youtube.com/playlist?list=PLX4SK1C49ZWA">https://www.youtube.com/playlist?list=PLX4SK1C49ZWA</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/cYLrDmz7R-k">https://youtu.be/cYLrDmz7R-k</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:50:21Z https://njump.me/nevent1qqsgq0ezkqzg00t9rkrwdwtg2u727faftj2fqupdpwg6qwyfrzfepcszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqcfmxsf ☕ Coffee Extraction Science: Why 18-22% Changes Everything Only ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vph943k7enxv4jj6etcw3exzcm5d9hkuttnvd5k2mnrv5khw6re95cnstfjxgkkx6rpdenk2uedv4mx2uszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c4mgz2d'>naddr1qp…gz2d</a><br/>_________________________<br/><br/>☕ Coffee Extraction Science: Why 18-22% Changes Everything<br/><br/>Only 30% of a coffee cherry is soluble in water, and the target extraction range hasn&#39;t changed since the 1960s — so why does everyone still measure coffee with a scoop?<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vph943k7enxv4jj6etcw3exzcm5d9hkuttnvd5k2mnrv5khw6re95cnstfjxgkkx6rpdenk2uedv4mx2uspzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28pgj3vl" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…j3vl</a></span><br/> </div> <p>Only 30% of a coffee cherry is soluble in water, and the target extraction range hasn&#39;t changed since the 1960s — so why does everyone still measure coffee with a scoop?</p> <h2 id="brewing-science-5">Brewing Science</h2> <ul> <li>Coffee bean is mostly cellulose (insoluble); ~30% of a roasted bean is soluble in water</li> <li>Target extraction: 18-22% of the ground coffee by weight — the &#39;sweet spot&#39;</li> <li>Under-extraction (&lt;18%): sour, thin, astringent — not enough good stuff dissolved</li> <li>Over-extraction (&gt;22%): bitter, harsh, ashy — too much bad stuff dissolved</li> <li>Strength ≠ roast level: strength = concentration of dissolved coffee in water</li> <li>Recommended starting ratio: 60g coffee per liter of water</li> <li>Variables: grind size, water temperature, contact time, agitation — all interrelated</li> </ul> <h2 id="in-this-episode-44">In this episode</h2> <pre><code>0:00 Coffee is mostly insoluble — extraction is the goal 0:24 The 18-22% target, and what under/over-extraction tastes like 1:57 Myth-busting: strength does not equal roast level 3:10 Why metric measurement and weight (not volume) matter </code></pre> <p>Watch: <a href="https://youtu.be/ZvG4OAQW1rg">https://youtu.be/ZvG4OAQW1rg</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/ZvG4OAQW1rg">https://youtu.be/ZvG4OAQW1rg</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:50:00Z https://njump.me/nevent1qqsytv3vqw2wcfk5erpuz4fcmz46xq0774rjpmv23uumdpv2dl6vv4gzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqmvs6r9 ☕ Why Decaf Tastes Different: Swiss Water, CO2, and Solvent ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpk94mks7fdv3jkxctx946xzum5v4ej6erfvenx2un9de6z6umhd9ehxtthv96x2u3dvdhnyttpdejz6uczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c962y5p'>naddr1qp…2y5p</a><br/>_________________________<br/><br/>☕ Why Decaf Tastes Different: Swiss Water, CO2, and Solvent Methods<br/><br/>Every method of decaffeinating coffee changes its flavor — and the most common belief about caffeine and roast level is backwards.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpk94mks7fdv3jkxctx946xzum5v4ej6erfvenx2un9de6z6umhd9ehxtthv96x2u3dvdhnyttpdejz6ucpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28usr88j" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…r88j</a></span><br/> </div> <p>Every method of decaffeinating coffee changes its flavor — and the most common belief about caffeine and roast level is backwards.</p> <h2 id="decaffeination-5">Decaffeination</h2> <ul> <li>Always done to green (unroasted) beans before roasting</li> <li>Solvent-based (methylene chloride or ethyl acetate): most common method</li> <li>Swiss Water Process: water + activated carbon filters; no chemical solvents</li> <li>CO2 Process: supercritical CO2; best flavor preservation but expensive</li> <li>All methods remove 97-99% of caffeine</li> <li>Decaf is never flavor-neutral — process strips some volatile compounds</li> <li>Quality specialty decaf has improved dramatically</li> <li>Our Absolved blend: proof that decaf can be excellent</li> </ul> <h2 id="in-this-episode-47">In this episode</h2> <pre><code>0:00 Decaffeinating green beans: the solvent method 0:10 Methylene chloride vs. ethyl acetate 0:56 The Swiss Water process — and why tariffs doubled its price 1:43 CO2 process, and the &#39;dark roast has less caffeine&#39; myth </code></pre> <p>Watch: <a href="https://www.youtube.com/playlist?list=PLX4SK1C49ZWA">https://www.youtube.com/playlist?list=PLX4SK1C49ZWA</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/GAtlcO8VAu0">https://youtu.be/GAtlcO8VAu0</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:49:39Z https://njump.me/nevent1qqs8yu7sueppm4yh5cgvdj8457kyrft3rcltccmey9ke4tw97cap7qqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqjearg6 ☕ How Coffee Roasting Actually Works: First Crack to Second ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp4945x7aedvdhkven9v5khymmpwd6xjmn894skxar4v9kxc7fdwahhy6mn94nxjunnwskkxunpvd4j6aqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c6xr0mx'>naddr1qp…r0mx</a><br/>_________________________<br/><br/>☕ How Coffee Roasting Actually Works: First Crack to Second Crack<br/><br/>Roasting is just controlled browning — but the seconds between first crack and second crack decide whether a coffee tastes sweet or burnt.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp4945x7aedvdhkven9v5khymmpwd6xjmn894skxar4v9kxc7fdwahhy6mn94nxjunnwskkxunpvd4j6aqpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa2847p6wt" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…p6wt</a></span><br/> </div> <p>Roasting is just controlled browning — but the seconds between first crack and second crack decide whether a coffee tastes sweet or burnt.</p> <h2 id="roasting-fundamentals-5">Roasting Fundamentals</h2> <ul> <li>Green beans are ~11% moisture; roasting triggers the Maillard reaction and caramelization</li> <li>First crack (~196°C/385°F): beans expand, release steam — light roast territory</li> <li>Development time after first crack determines sweetness, body, complexity</li> <li>Second crack (~224°C/435°F): oils migrate to surface — dark roast, roast flavors dominate</li> <li>Light roasts preserve origin character; dark roasts taste more like &#39;roast&#39;</li> <li>At Gillespie, we roast to highlight origin — fearlessly, not recklessly</li> </ul> <h2 id="in-this-episode-50">In this episode</h2> <pre><code>0:00 Drying phase and the Maillard reaction 1:03 Why browning brings out sweetness 2:09 First crack, second crack, and dark-roast oils 5:26 Drum vs. fluid-bed roasters </code></pre> <p>Watch: <a href="https://youtu.be/IxVjZWggbEw">https://youtu.be/IxVjZWggbEw</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/IxVjZWggbEw">https://youtu.be/IxVjZWggbEw</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:49:18Z https://njump.me/nevent1qqszrpxug50u86amnpnpvld7m7hcsxjlak5y8wk76r29sgwcktzuzaqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nq45n85m ☕ Where Your Coffee Grows: Africa, the Americas, and Asia ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp594mksetjv5khjmm4wgkkxmmxvejk2tt8wfhhwuedv9n8y6trvykhg6r994sk6etjd93kzuedv9hxgtgzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c9qmgyc'>naddr1qp…mgyc</a><br/>_________________________<br/><br/>☕ Where Your Coffee Grows: Africa, the Americas, and Asia<br/><br/>Terroir isn&#39;t just a wine word — East African, Latin American, and Indonesian coffees taste fundamentally different because of soil, elevation, and how the cherry is processed.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp594mksetjv5khjmm4wgkkxmmxvejk2tt8wfhhwuedv9n8y6trvykhg6r994sk6etjd93kzuedv9hxgtgpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa283lhz0q" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…hz0q</a></span><br/> </div> <p>Terroir isn&#39;t just a wine word — East African, Latin American, and Indonesian coffees taste fundamentally different because of soil, elevation, and how the cherry is processed.</p> <h2 id="regional-flavor-profiles-5">Regional Flavor Profiles</h2> <ul> <li>Africa</li> <li>Ethiopia: the birthplace — wild diversity, floral, berry, citrus, wine-like</li> <li>Kenya: intensely fruity (SL-28 variety), blackcurrant, bright acidity</li> <li>Rwanda/Burundi: clean, sweet, complex; high altitude, volcanic soil</li> <li>Tanzania: bright acidity, berry notes; often compared to Kenyan coffees</li> <li>Americas</li> <li>Colombia: balanced, clean, nutty, caramel, medium acidity</li> <li>Brazil: low acidity, heavy body, chocolate, nuts — huge volume producer</li> <li>Guatemala: chocolate, spice, full-bodied from volcanic regions</li> <li>Costa Rica: bright, clean, consistent — &#39;honey&#39; process innovators</li> </ul> <h2 id="asian-origins-terroir-5">Asian Origins &amp; Terroir</h2> <ul> <li>Indonesia: semi-washed processing creates earthy, woody, spice, tobacco notes; low acidity, heavy body</li> <li>India: surprisingly complex; traditional &#39;monsooning&#39; process adds unique musty sweetness</li> <li>Yemen: where commercial coffee began — wild, aromatic, wine-like, intensely fruity</li> <li>Altitude is key: higher altitude = denser beans = more acidity and complex flavors</li> <li>Soil (volcanic vs. clay), shade, microclimate all contribute to &#39;terroir&#39;</li> <li>Same variety grown in different countries will taste markedly different</li> </ul> <h2 id="processing-methods-5">Processing Methods</h2> <ul> <li>Natural (Dry): whole cherry dried in sun — fruit, berry, tropical flavors; higher defect risk</li> <li>Washed (Wet): fruit removed before drying — cleaner, higher acidity, more complex</li> <li>Pulped Natural (Brazil): depulped but dried with some fruit — sweetness and body</li> <li>Honey/Miel (Central America): controlled fruit left on — &#39;yellow&#39; to &#39;black&#39; honey</li> <li>Semi-washed/Giling Basah (Indonesia): hulled wet — earthy, low acid, distinctive</li> <li>Each method carries trade-offs: risk, cost, water use, and cup character</li> </ul> <h2 id="in-this-episode-53">In this episode</h2> <pre><code>0:00 Africa: Ethiopia, Kenya, Rwanda, Burundi, Tanzania 2:13 The Americas: Brazil, Guatemala, Costa Rica 6:01 Asia: Indonesia, Sumatra, and volcanic soil 8:21 Processing methods recap — and why risk costs money </code></pre> <p>Watch: <a href="https://youtu.be/2L-m-tAd_G0">https://youtu.be/2L-m-tAd_G0</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/2L-m-tAd_G0">https://youtu.be/2L-m-tAd_G0</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:48:55Z https://njump.me/nevent1qqsg29wqpcsgyjxm23p07xy3hk4kr5usruap9mf9dnf8mp37zkefszczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqql4c9m ☕ From Cherry to Green Bean: How Coffee Is Harvested and ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpn94n8ymmd943ksetjwfuj6ar094nhyet9dckkyetpdckksmmh943k7enxv4jj66tn945xzunkv4ehgegzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823cf8zxkj'>naddr1qp…zxkj</a><br/>_________________________<br/><br/>☕ From Cherry to Green Bean: How Coffee Is Harvested and Processed<br/><br/>A coffee cherry takes three years to grow and nine months to ripen — and how it&#39;s dried and shipped can matter as much as how it&#39;s grown.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpn94n8ymmd943ksetjwfuj6ar094nhyet9dckkyetpdckksmmh943k7enxv4jj66tn945xzunkv4ehgegpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28f2mxjm" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…mxjm</a></span><br/> </div> <p>A coffee cherry takes three years to grow and nine months to ripen — and how it&#39;s dried and shipped can matter as much as how it&#39;s grown.</p> <h2 id="from-harvest-to-green-bean-5">From Harvest to Green Bean</h2> <ul> <li>Trees take 3 years to fruit; blossoms triggered by prolonged rain</li> <li>9 months from flower to ripe cherry — and cherries don&#39;t ripen uniformly</li> <li>Strip picking (all at once, cheaper) vs. selective picking (multiple passes, better quality)</li> <li>After harvest: wet mill removes fruit, dries beans to ~11-12% moisture</li> <li>Dried beans stored &#39;in parchment&#39; (en reposo) for 30-60 days</li> <li>Dry milling: hulling removes parchment; beans graded by size, density, color</li> <li>Green coffee shipped in jute bags or GrainPro-lined containers</li> </ul> <h2 id="in-this-episode-56">In this episode</h2> <pre><code>0:00 Three years to first fruit, then the harvest 1:10 Wet process vs. dry process 3:13 Drying the bean to 11-12% moisture 5:08 Grain Pro bags and the diesel-smell problem </code></pre> <p>Watch the series: <a href="https://www.youtube.com/playlist?list=PLX4SK1C49ZWA">https://www.youtube.com/playlist?list=PLX4SK1C49ZWA</a> (This episode goes live in the playlist on its release date.) Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/ixeYlafBZt4">https://youtu.be/ixeYlafBZt4</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:48:34Z https://njump.me/nevent1qqsdz92ldg6dlllgu6pej605haaymykpn2f53k2arfsm5emtzn5nynqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqkle9qx ☕ Arabica vs Robusta, Explained (Plus Coffee&#39;s Rarest ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpj94shyctzd93kzttkwvkhymmzw4ehgcfdv4u8qmrpd9hx2epdwpk82uedvdhkven9v5khxttjv9ex2uczypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c2lnxqz'>naddr1qp…nxqz</a><br/>_________________________<br/><br/>☕ Arabica vs Robusta, Explained (Plus Coffee&#39;s Rarest Varieties)<br/><br/>Two species dominate the world&#39;s coffee — but the real story is in the rare varieties, and nobody agrees on which country actually invented coffee.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vpj94shyctzd93kzttkwvkhymmzw4ehgcfdv4u8qmrpd9hx2epdwpk82uedvdhkven9v5khxttjv9ex2ucpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28hrrajg" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…rajg</a></span><br/> </div> <p>Two species dominate the world&#39;s coffee — but the real story is in the rare varieties, and nobody agrees on which country actually invented coffee.</p> <h2 id="arabica-vs-robusta-8">Arabica vs. Robusta</h2> <ul> <li>Arabica (C. arabica)</li> <li>~60% of world production</li> <li>Grown at higher altitudes (600–2000m)</li> <li>More delicate, susceptible to disease</li> <li>Complex flavors: fruit, acidity, sweetness</li> <li>Lower caffeine (~1.2%)</li> <li>Parent species: Robusta × C. eugenioides</li> <li>Robusta (C. canephora)</li> <li>~40% of world production</li> <li>Grows at lower altitudes, higher temps</li> <li>Hardy, disease-resistant</li> <li>Woody, burnt-rubber flavors, heavy body</li> <li>Double the caffeine (~2.4%)</li> <li>Most ends up as instant/soluble coffee</li> </ul> <h2 id="the-coffee-fruit-key-varieties-8">The Coffee Fruit &amp; Key Varieties</h2> <ul> <li>Cherry is grape-sized; most volume is the seed, thin layer of sweet fruit flesh</li> <li>Cherries ripen from green to red (some varieties yellow or orange)</li> <li>Ripeness = sugar content; more sugar generally means better cup quality</li> <li>Peaberries (5%): single round seed instead of two flat-sided seeds</li> <li>Typica: the original variety — excellent quality, lower yield</li> <li>Bourbon: natural Typica mutation, prized for sweetness</li> <li>SL-28 (Kenya): famous for blackcurrant notes</li> <li>Gesha/Geisha: extraordinary jasmine aromatics; highest auction prices</li> </ul> <h2 id="in-this-episode-59">In this episode</h2> <pre><code>0:00 Arabica vs. Robusta: quality, caffeine, elevation 2:48 Typica, Bourbon, SL28, and Geisha 5:01 Where coffee was born: Ethiopia vs. Yemen 6:00 The three waves of coffee </code></pre> <p>Watch: <a href="https://youtu.be/Lxb6myOWjfY">https://youtu.be/Lxb6myOWjfY</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/Lxb6myOWjfY">https://youtu.be/Lxb6myOWjfY</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:48:13Z https://njump.me/nevent1qqszlqu9g952cvl04swl6kl35cr5rznvjkv74cde2072h9wdnddrtwqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqnlptuw ☕ What Is Coffee, Really? The Fruit, the Bean Belt, and Why ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp394mksct5945hxttrdanxvet994ex2ctvd3uj6argv5kkvun4d96z6argv5kkyetpdckkyetvwskkzmszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c4hyxzq'>naddr1qp…yxzq</a><br/>_________________________<br/><br/>☕ What Is Coffee, Really? The Fruit, the Bean Belt, and Why Quality Varies<br/><br/>Coffee is a fruit grown in a narrow band around the equator — and almost everything about its price and quality comes down to which of two markets it enters.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp394mksct5945hxttrdanxvet994ex2ctvd3uj6argv5kkvun4d96z6argv5kkyetpdckkyetvwskkzmspzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa28x65crp" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…5crp</a></span><br/> </div> <p>Coffee is a fruit grown in a narrow band around the equator — and almost everything about its price and quality comes down to which of two markets it enters.</p> <h2 id="what-is-coffee-5">What Is Coffee?</h2> <ul> <li>Coffee is the seed of a fruit (cherry) from the Coffea plant</li> <li>Grows between the Tropics of Cancer and Capricorn — the &#39;Bean Belt&#39;</li> <li>Over 129 species identified, but only two matter commercially</li> <li>125+ million people worldwide depend on coffee for their livelihood</li> <li>Second most traded commodity by developing nations after oil</li> <li>Two markets: commodity (generic, price-driven) and specialty (quality, origin-focused)</li> </ul> <h2 id="in-this-episode-62">In this episode</h2> <pre><code>0:00 Coffee is a fruit — and where it can grow 0:54 129 species, only 2 that matter commercially 1:37 Commodity vs. specialty: two very different markets 3:36 The wine analogy: vintage, terroir, and rare reserves </code></pre> <p>Watch: <a href="https://youtu.be/B8ZDjdj8kUo">https://youtu.be/B8ZDjdj8kUo</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/B8ZDjdj8kUo">https://youtu.be/B8ZDjdj8kUo</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:47:52Z https://njump.me/nevent1qqsfc5xqpqs8e3c8jl69kepyd2n2t9u8m63raedxx5xkgyr6h4gdexqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqghfknn ☕ How Coffee Roasting Actually Works: First Crack to Second ... In reply to <a href='/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp4945x7aedvdhkven9v5khymmpwd6xjmn894skxar4v9kxc7fdwahhy6mn94nxjunnwskkxunpvd4j6aqzypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqqcyqqq823c6xr0mx'>naddr1qp…r0mx</a><br/>_________________________<br/><br/>☕ How Coffee Roasting Actually Works: First Crack to Second Crack<br/><br/>Roasting is just controlled browning — but the seconds between first crack and second crack decide whether a coffee tastes sweet or burnt.<br/><br/>Read:<blockquote class="border-l-05rem border-l-strongpink border-solid"><div class="-ml-4 bg-gradient-to-r from-gray-100 dark:from-zinc-800 to-transparent mr-0 mt-0 mb-4 pl-4 pr-2 py-2">quoting <span itemprop="mentions" itemscope itemtype="https://schema.org/Article"><a itemprop="url" href="/naddr1qpphwmmjd3jz6mmx943k7enxv4jj6vp4945x7aedvdhkven9v5khymmpwd6xjmn894skxar4v9kxc7fdwahhy6mn94nxjunnwskkxunpvd4j6aqpzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqg5waehxw309aex2mrp0yhxgctdw4eju6t0qgsxpcz4xlvpcedl3lj0p543mvsweqsnlcngns4cx0x6n5gq243xxvqrqsqqqa2847p6wt" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1">naddr1qp…p6wt</a></span><br/> </div> <p>Roasting is just controlled browning — but the seconds between first crack and second crack decide whether a coffee tastes sweet or burnt.</p> <h2 id="roasting-fundamentals-8">Roasting Fundamentals</h2> <ul> <li>Green beans are ~11% moisture; roasting triggers the Maillard reaction and caramelization</li> <li>First crack (~196°C/385°F): beans expand, release steam — light roast territory</li> <li>Development time after first crack determines sweetness, body, complexity</li> <li>Second crack (~224°C/435°F): oils migrate to surface — dark roast, roast flavors dominate</li> <li>Light roasts preserve origin character; dark roasts taste more like &#39;roast&#39;</li> <li>At Gillespie, we roast to highlight origin — fearlessly, not recklessly</li> </ul> <h2 id="in-this-episode-65">In this episode</h2> <pre><code>0:00 Drying phase and the Maillard reaction 1:03 Why browning brings out sweetness 2:09 First crack, second crack, and dark-roast oils 5:26 Drum vs. fluid-bed roasters </code></pre> <p>Watch: <a href="https://youtu.be/IxVjZWggbEw">https://youtu.be/IxVjZWggbEw</a> Free guided tasting sheet: <a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a> Coffees: <a href="https://gillespie.coffee">https://gillespie.coffee</a> — viewers get 10% with FEARLESS10</p> <p>Filmed at Shane Acres Country Inn Bed &amp; Breakfast (Juneau, WI): <a href="https://shaneacrescountryinn.com">https://shaneacrescountryinn.com</a></p> <p>Coffee by Gillespie · Fearlessly Roasted</p> </blockquote>▶️ Watch: <a href="https://youtu.be/IxVjZWggbEw">https://youtu.be/IxVjZWggbEw</a><br/><br/><a href="https://gillespie.coffee">https://gillespie.coffee</a> · 10% with FEARLESS10 2026-07-17T12:46:54Z https://njump.me/nevent1qqs2ewr4r0zdjc85lcrxzysq67w9f676p60fnpgmsunhc579pqwrfuszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqdv4qvu ☕ Free: the Guided Tasting Sheet Print it, pull two coffees, ... ☕ Free: the Guided Tasting Sheet<br/><br/>Print it, pull two coffees, and taste them side by side. Comparison is how you learn — one cup on its own tells you very little.<br/><br/><a href="https://gillespie.coffee/pages/guided-tasting-sheet">https://gillespie.coffee/pages/guided-tasting-sheet</a><br/><br/>The whole class is on YouTube. Coffees at <a href="https://gillespie.coffee">https://gillespie.coffee</a> — 10% with FEARLESS10.<br/><br/>Fearlessly Roasted ⚡ 2026-07-17T12:46:34Z https://njump.me/nevent1qqszy9dejncnvxmst3sq0d3dwqu89w02lzev6gs3xsxy25jaxqc8kzszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqv00u46 Regards to the flavor/aroma descriptions of our coffees, these ... Regards to the flavor/aroma descriptions of our coffees, these are subtle notes to help the customer distinguish between the various coffees. This is much in the same way a wine, whiskey, or scotch aficionado would describe their drinks.<br/><br/><a href="https://gillespie.coffee/blogs/learn/flavor-aroma-and-your-cup-of-coffee">https://gillespie.coffee/blogs/learn/flavor-aroma-and-your-cup-of-coffee</a> 2026-01-19T21:41:00Z https://njump.me/nevent1qqs82v3c473d22lwkgkn9vtf5hc3e8sfag74nk9ya5hthsuwy4dfygszypswq4fhmqwxt0u0uncd9vwmyrkgyyl7y6yu9wpnek5azqz4vf3nqfx4h28 Coffee by Gillespie: Small-batch, fearlessly roasted coffee ... Coffee by Gillespie: Small-batch, fearlessly roasted coffee delivered fresh to your door. Now even better → earn bitcoin rewards with every purchase! High-grade beans, no stale shelves, and sats back in your wallet. → Grab yours at <a href="https://gillespie.coffee">https://gillespie.coffee</a>. <br/><span itemprop="mentions" itemscope itemtype="https://schema.org/Person"><a itemprop="url" href="/npub1cplymgm92u2jjeut6fvqeh7mztvvxyg5xkz0am70zzplrk0hjknszm88a2" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1"><span>OshiZaps</span> (<span class="italic">npub1cpl…88a2</span>)</a></span> <span itemprop="mentions" itemscope itemtype="https://schema.org/Person"><a itemprop="url" href="/npub1yjxswlshy6x7uff6x8pne4w23r4vqvwnmx84m59njlxwkdmuvghsh58prh" class="bg-lavender dark:prose:text-neutral-50 dark:text-neutral-50 dark:bg-garnet px-1"><span>dizziness</span> (<span class="italic">npub1yjx…8prh</span>)</a></span> 2026-01-18T02:46:01Z