Podcast
Equal Parts Coffee Podcast
Hosted by Jack Clark and Nic Bilderback · EN
Industry interviews, gear reviews & education
Hosted by Jack Clark & Nic Bilderback
Named after the cortado. Obviously
equalpartscoffee.com
19episodes
Episodes
Newest firstAll episodes
30 - The Fourth Wave of Coffee with Ryan Castelaz
Jan 2600:55:05Tap to summarizeIn this special 30th episode, we sit down with Ryan Castelaz, founder of Discourse Coffee and author of "The New Art of Coffee." Ryan shares his unconventional journey from aspiring opera singer to coffee entrepreneur, and reveals how he transformed a tiny shop in a town of 600 people into a thriving hospitality group.Ryan Castelaz is the Founder of Discourse Coffee & The Afterglow Group Author of "The New Art of Coffee"Creator of Agency (Milwaukee's James Beard-nominated hybrid cocktail lounge)Instagram: @ryan.castelazWebsite: discourse.coffee "The New Art of Coffee" - Available at Amazon, Barnes & Noble, William Sonoma, Onyx Coffee Labs0:00 - Intro0:52 - Building Discourse 2:50 - From Flavor Science to Coffee Innovation3:37 - Head in the Clouds, Feet on the Ground6:43 - Building Pathways of Trust with Customers8:29 - Why People Will Still Come to Cafes11:41 - From Opera Singer to Espresso 15:32 - Three Essential Rules for Opening a Cafe17:50 - The Crawl, Walk, Run Model23:19 - Inside "The New Art of Coffee"27:32 - The Fourth Wave32:25 - "Your Audience Isn't Ready"34:39 - The Co-Fermented Coffee Debate40:50 - Matrix Reference46:18 - How to Start Creating Drinks50:26 - Ideas Choose You53:15 - Where to Find Ryan
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29 - Our Coffee Goals for 2026
Jan 1201:02:15Tap to summarizeHappy New Year from Equal Parts Coffee! Welcome to 2026! We're kicking off the new year by sharing our coffee goals and aspirations, giving you an honest review of the AeroPress Premium (is it worth $200?), and announcing Mundos first-ever public latte art competition. We're also tasting a wild co-ferment coffee, banana blended with cranberry, and diving deep into how co-fermentation actually works beyond just "adding fruit flavor."Lucha Leche Competition Sign-Up: eventbrite.com/e/lucha-leche-latte-art-competition-registration-1978624731836?aff=oddtdtcreatorJack got the AeroPress Premium for Christmas, and we're breaking down whether the glass and stainless steel upgrade actually makes better coffee than the classic plastic version. We discuss zero bypass brewing, why the AeroPress is one of our essential home brewers, and how it compares to a French press. If you're looking to get into specialty coffee at home, this is a great starting point.0:00 Intro1:54 What We're Drinking7:33 Lucha Leche11:54 AeroPress Premium22:24 French Press25:07 Essential Home Brewing Setup28:05 Is the AeroPress Premium Worth $200?36:08 Developing Your Coffee Palate46:36 Our Coffee Goals for 20261:01:06 Outro
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28 - Can AI Create Better Coffee Than a Barista?
Dec 2900:47:55Tap to summarizeCan AI create better signature coffee drinks than an actual barista? We put it to the test! Nic gives Jack and AI the same ridiculous drink names and they have to come up with complete drink recipes on the spot. The results are hilarious, sometimes terrible, and surprisingly close. Jack's job might be on the line here, folks. We're also tasting Guatemala Santa Sofia Pacamara from Mundos Coffee. A bright, clean, juicy coffee that tastes nothing like what you'd expect from a Guatemalan coffee.Share with someone who loves coffee (or chaos)0:00 Intro5:25 What We're Drinking13:20 Jack vs AI15:41 Grandma's House20:04 Seaside28:05 The Greenhouse35:16 Train Robbery43:58 Man's Best Friend47:30 Outro
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27 - One Year of Equal Parts: Coffee Prices, Tariffs, Trivia & Everything We Learned
Dec 1500:53:02Tap to summarizeOne Year of Equal Parts Coffee Podcast!We made it to one year! In this anniversary episode, we're looking back at everything that happened. From unprecedented coffee price spikes hitting $4.40/lb and tariff chaos on Brazil, to personal milestones like both of us becoming fathers. What do you want to see in year two? Let us know in the comments. Thanks for an incredible first year!Want to experience award-winning coffees like the one we're drinking in this episode? Podium Coffee Club is a monthly subscription that sends you coffees exclusively from roasters who've won championships and competitions. Every coffee has been recognized for excellence, so you're guaranteed something special each month. It's how we discover incredible roasters we might never find otherwise. Sign up using our link and support the podcast: podiumcoffeeclub.sjv.io/3Jr42v0:00 Intro3:30 Podium Coffee Club10:15 Looking Back13:43 Coffee Expo17:30 Farmers Market19:14 Life Updates21:30 Coffee Price Volatility26:15 Tariffs on Brazil30:00 Arabica vs Robusta33:03 The First AI Coffee Shop36:02 2025 Coffee Trivia41:12 America's Top 5 Beverages45:46 Specialty Coffee Consumption47:15 Year Two
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26 - Why Community Matters More Than Perfect Coffee (But You Still Need Both)
Dec 100:46:45Tap to summarizeCoffee & Community: Why Both Matter for a Successful CafeIn Episode 26, What does it really take to run a successful specialty coffee shop? Spoiler alert: it's not just about having the best coffee. We explore the crucial balance between serving exceptional coffee and creating genuine community, sharing lessons we've learned over the years at Mundos Coffee and why both elements are essential for greatness.This conversation was inspired by a clip from Cat and Cloud featuring Chris Baca's answer about communicating higher coffee prices, which really wasn't about pricing at all, but about community. We realized this topic deserved a full episode because it's easy to get so focused on coffee quality that you neglect the people, or vice versa. The truth is, if you want to be great at what you do, you need both.We're drink a tasty Colombia Aponte, a honey processed coffee from Mundos Coffee. This coffee has been a favorite for a while, featuring bright, tart acidity that's uncommon for a honey process. The tasting notes include pink lemonade, sourdough, and blackberry. We discuss the profound impact of reading "Unreasonable Hospitality" by Will Guidara, which catalyzed a major shift in how Mundos approaches service. The book helped us realize that in our pursuit of coffee perfection, we had sometimes created unnecessary barriers that didn't serve our guests well. We share some of our old policies that we're not particularly proud of—like refusing to serve espresso to-go or only offering whole milk and oat milk—and how we've evolved to love people better while maintaining our commitment to quality.--0:00 Intro2:59 What We're Drinking13:47 Why Community Matters in Coffee18:07 Balancing Quality Coffee with Quality Hospitality23:32 Customers Who Don't Understand Specialty Coffee28:15 Unreasonable Hospitality32:56 COVID36:00 Auditing Your Business40:15 Reaching Beyond Your Cafe Walls43:37 Outro
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25 - Morgan Eckroth
Nov 1700:49:45Tap to summarizeSpecial Guest: Morgan EckrothWe're thrilled to have Morgan Eckroth join us for Episode 25! Morgan is a content creator, competitive barista, 2022 US Barista Champion, and member of the Onyx Coffee Lab marketing team. In this conversation, we dive deep into the world of coffee competitions, creative drink development, and what it takes to push the boundaries of specialty coffee.In this episode, we explore the fascinating world of the US Barista Championship and what competitors actually do during their presentations. Morgan shares her preparation process for competitions. We discuss her creative process for developing signature drinks and how coffee culture is intersecting with the cocktail world in exciting new ways. Morgan offers invaluable advice for baristas interested in competing and reflects on why hospitality will shape specialty coffee's future. Most importantly, she explains why you should never wait until you're "ready" to compete.☕️ What We're DrinkingWe're tasting Kenya Nyeri, a washed process coffee from Mundos Coffee with beautiful tasting notes of grapefruit, mango, and passion. This coffee holds a special place in Jack's heart as one of the first coffees that opened his eyes to the complexity and beauty of specialty coffee.🎯 For Aspiring CompetitorsMorgan's advice for anyone thinking about competition is straightforward but powerful. First, just start and don't wait for the "perfect" time, because competition itself will force you to grow in ways nothing else can. Watch competitions on YouTube while following along with score sheets to understand how points are earned. Consider volunteering or judging at events first to gain insider perspective and lower the barrier to entry. Practice dialing in as many different coffees as possible on various setups, since you'll likely be working with unfamiliar equipment during competition. Follow the current competition season actively, engaging with it like you would your favorite sports team. Most importantly, define what success means to you personally beyond just winning, whether that's skill development, personal growth, or community connection.🌟 About Morgan EckrothMorgan is a content creator, 2022 US Barista Champion, multiple-time runner-up in the US Barista Championship, and a key member of the marketing team at Onyx Coffee Lab. She's widely known for her innovative signature drink development, relatable barista storytelling. With nearly eight years in the industry, she's become one of the most recognizable and beloved faces in specialty coffee, inspiring countless baristas to pursue their passions and push creative boundaries.Have you ever thought about competing in a barista competition? What's holding you back or what excites you most about the possibility? Whether you're a seasoned barista or just starting your coffee journey, we'd love to hear your thoughts in the comments below.This was Episode 25, marking a quarter of the way to 100 episodes! Thank you for being part of this journey with us.0:00 Intro1:37 What We're Drinking4:33 Who is Morgan Eckroth? 7:38 What is the US Barista Championship?10:06 How to Prepare for Competition12:16 Bringing Competition Drinks to Cafe Menus14:30 Coffee Meets Cocktail Culture16:53 Morgan's Creative Process20:23 Culinary Influences in Coffee21:33 Food Writing, Cookbooks & Coffee Parallels22:47 Morgan's Journey: From First Shift to Career24:03 When Coffee Became More Than a Job25:52 Making Competitions Accessible to Everyone27:39 The Power of Coffee Community29:45 Advice for Aspiring Competitors34:52 Morgan's Favorite Drink37:50 Savory & Umami in Coffee40:38 Fostering Creativity in Your Cafe42:34 Barista League43:49 How to Prepare45:24 What Excites Morgan About Specialty Coffee's Future47:21 The Importance of People & Hospitality49:17 Outro
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24 - The Truth About Tipping (Part II)
Nov 300:39:42Tap to summarizeWelcome to Part II of Should You Tip Your Barista? In this part we dive into other side of tipping from the barista's perspective.We are drinking a wonderfully rich Colombia Jairo Arcila Lychee Co-Ferment from Bonlife Coffee - Courtesy of Podium Coffee ClubPodium Coffee Club gives you access to the best roasters in the US. With each subscription, your coffee is from an award-winning roastery. Ensuring you get the highest quality coffee available. Sign up using our link below:podiumcoffeeclub.sjv.io/3Jr42v 0:00 Intro0:42 Podium Coffee Club4:01 What We're Drinking8:10 Previous Co-Ferment Experiences11:06 Back to Tipping: The Barista's Perspective13:04 How to Handle Tips with Grace as a Barista15:31 Receiving Tips with Genuine Gratitude18:01 Recognizing the Skill in Specialty Coffee20:32 When Shops Don't Accept Tips (See Coffee NYC Example)23:00 Working for Your Tips: Advice for Baristas24:50 The McDonald's & Fast Food Tipping Dilemma26:34 Tipping Culture Has Gotten Out of Control27:50 Advice for Customers: Choose to Be Generous30:09 Cash Tips vs Card Tips: What You Should Know34:52 Final Thoughts: Tip with Joy, Receive with Gratitude37:21 Stay Tuned for Episode 25
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23 - Should You Tip Your Barista? (Part I)
Oct 2000:34:06Tap to summarizeIn this episode of The Equal Parts Coffee Podcast, we’re diving into a hot topic that everyone’s got an opinion about: Should you tip your barista?Before we get into it, Nic shares some big life updates and we taste through a Kenya from Klatch Coffee's Pearl Reserve that is absolutely delicious, with notes of grapefruit and cranberry. We also talk about what’s new at Mundos, including the new mobile coffee van at the Sara Hardy's farmer's market.Then we get into the nuance of tipping culture: - Where tipping actually came from (spoiler: not “To Insure Prompt Service”) - Why tip prompts are everywhere now — even before you get your drink - How tipping affects pricing, wages, and the coffee industry as a wholeWe’re not here to rant or preach, just to talk honestly about how weird tipping culture has gotten, especially in coffee. This is Part 1 of the conversation, so stay tuned for the next episode!00:00 – Cold Start01:27 – Check In and Life Updates03:04 – What We're Drinking08:07 – Mundos Mobile15:29 – Should You Tip Your Barista?18:24 – The History of Tipping21:14 – How Tipping Became a Part of Coffee Culture23:13 – Pre-service Tipping on iPads... awkward32:00 – Stay Tune for Part II
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20 - The History Of Coffee
Sep 8Tap to summarizeJoin us as we trace coffee’s journey from legend to modern day. In this episode we explore the legendary origin of coffee – the 9th-century Ethiopian goat-herder Kaldi who noticed his goats bouncing with energy after eating red coffee cherries. We discuss how monks first brewed those cherries to stay awake, and how knowledge of the beverage spread east to Yemen by the 15th century (where it was known as the “wine of Arabia” ). We then cover how coffee arrived in Europe in the 1600s. At first it aroused suspicion (some called it the “bitter invention of Satan”), but after Pope Clement VIII tasted it and loved it, coffeehouses soon flourished. These European coffeehouses became the “penny universities” of the Enlightenment, where for the price of a cup people gathered to debate ideas.Next, we look at coffee’s global spread. We explain how, in the 18th century, bold smugglers took coffee plants from their Arab strongholds to new lands – famously a French governor’s wife secretly sent a coffee seedling to Brazil in a bouquet, seeding what would become the world’s largest coffee industry. We also touch on America’s adoption of coffee: after the Boston Tea Party of 1773, many patriots made coffee their drink of choice. By the 19th and 20th centuries coffee had become a mass-market commodity. Brands like Folgers and Maxwell House brought it to every pantry (this was the first wave of coffee). Then came the second wave – the rise of cafés and chains (think classic lattes and big foamy drinks, made famous by Starbucks and others) – and finally today’s third wave of specialty coffee, with an emphasis on single-origin beans, precise brewing methods, and sustainability.Could there be a “fourth wave” of coffee, treating it like a fine wine? We ponder high-tech brewers, filter coffee trends versus espresso, and how coffee culture keeps evolving. 0:00 Intro2:15 What We're Drinking7:24 Jack's First Competition Victory13:25 Espresso Machines & Coffee Tech Talk18:26 Introducing the History of Coffee19:08 Ethiopian Legend: Kaldi & the Goats21:34 Coffee in Yemen & the “Wine of Arabia”23:18 Coffee Reaches Europe: Papal Controversy25:13 Rise of Penny Universities28:54 Global Coffee Boom31:15 Coffee Revolutionizes America33:20 Industrial Coffee35:21 The Waves of Coffee Culture 41:54 Fourth Wave SpeculationSources: https://www.aboutcoffee.org/origins/history-of-coffee/#:~:text=According%20to%20legend%2C%20a%20goat,want%20to%20sleep%20at%20nighthttps://www.aboutcoffee.org/origins/history-of-coffee/#:~:text=The%20Arabian%20Peninsula%20attracted%20thousands,%E2%80%9Cwine%20of%20Araby%E2%80%9D%20served%20therehttps://www.aboutcoffee.org/origins/history-of-coffee/#:~:text=Not%20everyone%20embraced%20coffee%20right,he%20gave%20it%20papal%20approvalhttps://www.aboutcoffee.org/origins/history-of-coffee/#:~:text=Penny%20universitieshttps://www.aboutcoffee.org/origins/history-of-coffee/#:~:text=Coffee%20arrived%20in%20Brazil%20thanks,dollar%20industry%20in%20Brazilhttps://perfectdailygrind.com/2022/01/the-history-of-the-us-coffee-shop/#:~:text=Coffee%20and%20the%20American%20Revolutionhttps://perfectdailygrind.com/2022/01/the-history-of-the-us-coffee-shop/#:~:text=During%20the%20American%20Revolution%2C%20drinking,choice%20for%20%E2%80%9Ctrue%20US%20Americans%E2%80%9Dhttps://www.aboutcoffee.org/origins/history-of-coffee/#:~:text=By%20the%20dawn%20of%20the,society%E2%80%94as%20you%20still%20can%20today
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