La Taza Habla

From Soil to Soul - The Cup Talks

Welcome to this episode of La Taza Habla. Before your next sip, join us on a journey into the Global Coffee System, an oscillating and complex machine that connects 125 million people across over 50 countries. This isn't just caffeine; it's economy, survival, and a reflection of humanity's struggles. We peel back the morning aroma to reveal the harsh realities of the Coffee Belt, the slender band between the tropics where your coffee is grown. This episode is a call to be amazed by the bean to cup complexity and connect with the hands that picked the beans. What's in your cup is a connection from soil to soul....so you don't want to miss this episode as it kicks off our upcoming series where we take a deep dive into the different coffee growing regions!

• Check out the Bald Guy Brew Youtube Channel
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• Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co.

Five Takeaways 

1. The Coffee System is a Global Survival Engine: Over 125 million people across more than 50 countries depend on coffee for their survival, making it a powerful global economy that goes far beyond a morning beverage.
2. Farmer Poverty is Systemic: 95% of the world's coffee farms are small (under five hectares), and nearly half of those small, older farms live in poverty, with 22% in extreme poverty.
3. The Workforce is Aging Out: The average coffee farmer is approaching 60 years old, and the next generation is walking away. Less than 5% of farmers worldwide are under the age of 35.
4. Coffee is a Volatile Business: The bean to cup process is exposed to "a thousand uncertainties," as one war, one drought, or one new taste trend can crumble a farmer's entire year.
5. Consumers are Key to Improvement: For conditions to improve in producing countries, more money must make its way down the chain and into the growing communities.

3 Questions

1. Did you know that nearly half of smallholder farms live in poverty? What single action do you think consumers can take to ensure more money reaches the growing communities?
2. The speaker refers to coffee as a system, "kind of like humans". In what ways is the current coffee system failing to be "self-correcting" for the farmers?
3. What's your favorite historical story or memory involving a cup of coffee (e.g., studying, a great idea, a major decision)?

An Amish Cart, a Hurricane, and a Roaster’s Faith

Welcome back to La Taza Habla, the podcast celebrating 20 years of specialty coffee stories! In this powerful episode, we sit down with Don Cox, a man whose coffee roasting journey is a testament to extraordinary small business resilience and unwavering faith. Don recounts a staggering series of setbacks, from an economic collapse in '08 and losing his entire operation to an arsonist in 2016, to the ultimate test: a catastrophic hurricane/flood that left his business decimated, with mud 10 feet high.

Learn the incredible survival story of how Don kept the bean to cup dream alive. When his city’s utilities were destroyed, he improvised, rolling a small six-pound drum roaster mounted on an Amish cart onto his porch, running it entirely off propane. This episode explores how, through personal health scares and environmental disasters, Don’s determination and commitment to the perfect roast allowed his business to not just survive but grow. Discover the power of community support, faith, and using "what's in your hands" to conquer any obstacle.

• Check out the Bald Guy Brew Youtube Channel
• Stay Connected: Get exclusive coffee stories & tips delivered to your inbox
• Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co.

Five Takeaways 

1. Improvise with Existing Assets: When faced with complete utility failure, the solution wasn't a new machine, but a small, propane-run six-pound drum roaster already on-site. The lesson: don't wait for perfection; use what you have.

2. Faith as a Business Anchor: Don stresses that his personal faith was the central pillar allowing him to remain focused, make clear decisions, and avoid being overwhelmed by monumental setbacks like arson and a devastating flood.

3. Disaster is an Opportunity to Be Better: Instead of viewing the loss as a final failure, the disasters were reframed as chances to restart, rebuild, and ultimately improve the specialty coffee operation from the ground up.

4. Community Support is Critical: The notes and prayers from the community were not just kind gestures; they were vital morale boosters that gave the mental energy needed to keep moving and not give up.

5. Prioritize Mental and Physical Health: Dealing with extreme stress (from business loss to a heart scare) requires attention to mind, body, and soul—a necessary approach for any entrepreneur in a long-term, high-stakes fight for survival.

3 Questions 

1. What's the biggest setback your business or personal goal has faced, and what was your "six-pound drum on an Amish cart" solution?

2. Don mentioned the arson and the flood were "opportunities to be better." Do you agree that disaster can lead to growth, and how have you experienced this?

3. Don relies on his faith for resilience. What non-financial anchor (philosophy, family, community) do you lean on during a crisis?

Western NC - Thorns & Gratitude: How Disaster Forged A Stronger Community

In this special episode of La Taza Habla, we deviate from our usual format to reflect on the one-year anniversary of Hurricane Helene's devastating impact on Western North Carolina's high country. Our host, Don Cox (aka Bald Guy), speaks from the international headquarters in Boone, NC, to share his personal experience and gratitude for the community's response. He reflects on the flooding and landslides that ravaged the area, noting that his generation has never witnessed such an event. The episode highlights how the community, including customers and volunteers, came together to provide essential aid like tractors, water, food, blankets, and generators, demonstrating a profound sense of unity beyond political or religious divides. Don shares a powerful quote about finding roses among the thorns and emphasizes how the storm ultimately quickened their resolve and desire to do good. This episode is a testament to the resilience of the Watauga County community and the spirit of a community that found joy in the midst of trials.

• Bald Guy Brew Youtube Channel
• Stay Connected: Get exclusive coffee stories & tips delivered to your inbox
• Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co.

5 Takeaways

1. Community Unity: The hurricane response brought people together across all divides—political, religious, and social—to help one another.
2. Finding Gratitude: Even in the midst of disaster, there is an opportunity to find gratitude for what remains and the support received.
3. Resilience is a Choice: The storm did not defeat the community; instead, it strengthened their resolve and desire to do good.
4. The Work Isn't Over: While the immediate crisis has passed, many in the community, particularly in Watauga, Avery, and Ashe counties, are still dealing with the aftermath.
5. Small Businesses' Strength: Despite the challenges, businesses like Bald Guy Brew Coffee  Roasting Co. were able to keep their employees working and their operations running.

3 Questions:

1. What does the quote "I am grateful that thorns have roses" mean to you in the context of personal challenges?
2. Have you ever experienced a natural disaster that brought your community together? What was that like?
3. What are some ways to continue supporting communities long after the news cycle moves on?

Cheetos, Crackers & Coffee: Keeping Flavor Alive”

Welcome to La Taza Habla, the podcast where we dive into 20 years of specialty coffee stories. In this episode, we're busting a common myth: that coffee is best right after it's roasted. We share a personal story from seminary days to illustrate why freshly roasted beans need to rest. The key is a process called degassing, where coffee releases  CO2​ for 24 to 48 hours, allowing the flavors to truly open up and become balanced and vibrant.

In this episode you will learn about :

1. The coffee timeline and identify the three biggest enemies of freshness: oxygen, moisture, and light.
2. Practical storage tips, from using airtight containers with release valves to the surprising benefits of freezing beans correctly.
3. Why knowing your coffee's roast date is a game-changer and how you can conduct a simple experiment to taste the difference for yourself.

This episode is a must-listen for anyone who wants to fight back against stale coffee and experience the full potential of every cup, whether you're a seasoned coffee lover or just starting your journey from bean to cup.

• Share Your Story and Comments: Leave us a voice message using SpeakPipe
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• Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co.

5 Takeaways 

1. Rest Your Beans: Coffee doesn't taste its best immediately after roasting because it needs time to de-gas. Give your beans at least 24 to 48 hours to rest so their flavors can open up.
2. Fight the Enemies: The primary culprits behind stale coffee are oxygen, moisture, and light. Storing beans in an airtight, opaque container helps protect them from these elements.
3. Don't Refrigerate: Never store coffee beans in the refrigerator, as condensation can creep in and flatten the flavor.
4. Grind on Demand: To preserve aroma and flavor, only grind the amount of coffee you need right before you brew.
5. Stale Doesn't Mean Useless: If your beans are past their peak freshness, they can still be used to make delicious cold brew or even a coffee rub for your baby back ribs.

Storing Coffee Infographic - follow link to the baldguybrew.com 

 

When Silence Isn't An Option

In this unscripted episode of La Taza Habla, Don Cox sets aside the usual specialty coffee talk to wrestle with something heavier: the cultural normalization of violence. From the most recent assassination to a tragic stabbing in Charlotte, NC, our communities are fraying. Disagreement has become enmity, and violence is met with silence—or worse, celebration.

Don reflects on why silence in the face of violence isn’t an option, and how sharing coffee can reconnect us as humans. This heartfelt episode explores the cultural shift and invites us back to the table, back to listening, back to coffee that truly cares.

With honesty and hope, it asks: What if we chose conversation over contempt? What if a simple cup of coffee became the invitation to listen and rediscover our shared humanity? Because silence is not an option.

Part 2: The Daily Grind Made Simple

Welcome to a special episode of La Taza Habla, where we continue our deep dive into the art of coffee grinding and its profound impact on coffee flavor. Join Don Cox as he welcomes back specialty coffee expert Gary Horn from GH Grinding and Brewing Solutions. In this episode, we address common questions from home brewing enthusiasts, from finding the perfect grind size (a little above table salt!) to the debate over misting beans. Gary shares his invaluable insights on why a fresh grind every day is the non-negotiable key to unlocking your coffee's full aromatic potential. We'll explore the journey from novice to coffee connoisseur and discuss why investing in a quality, lifetime burr grinder like the Pinion, with its fast steel flat burrs is the most impactful decision you can make for your bean to cup experience. Learn how to simplify your setup with pre-calibrated grinders and discover why the right gear is the secret to a consistently great cup.

• Share Your Story and Comments: Leave us a voice message using SpeakPipe
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• Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co.

5 Takeaways

1. Grind Fresh, Grind Daily: The longer coffee grounds sit, the more aromatics they lose. Grinding just before you brew is the most critical step for a flavorful cup.

2. Size Matters: The ideal grind for filter coffee should be slightly larger than table salt to ensure proper water flow and extraction.

3. Invest in Quality: A lifetime grinder is a better investment than a cheap, temporary one. Look for a quality machine with durable steel burrs.

4. Simplify the Process: High-quality grinders are often pre-calibrated for specific brew methods, making it simple for new users to find the right setting without wasting coffee.

5. Skip the Spray: Misting or spraying water on your beans is unnecessary for quality grinders and can lead to rust and damage over time.

 

All Mentioned Resources with Links

• Bald Guy Brew: The host's coffee company, specializing in ethically sourced, small-batch coffee. baldguybrew.com

• Gary Horn Grinding and Brewing Solutions (GHGBS): The guest's company, a distributor of professional-grade coffee equipment. ghgbs.com

• Pinion Grinder: A recommended grinder from Pinecone Swiss, known for its speed and steel flat burrs. [Link to product page on GHGBS or a distributor's site]

• Bonavita Brewer: A recommended coffee brewer known for its consistent, SCA-certified performance. [Link to product page]

• Instagram: Connect with the host and guest for updates and more coffee talk. @baldguybrew

3 Questions 

1. What's one thing you're going to change about your grinding routine after listening to this episode?

2. Are you currently using a grinder? What kind do you have, and what are your thoughts on it?

3. What's a coffee brewing myth you've heard that you want us to tackle in a future episode?

Glossary

Aromatics: The volatile compounds that give coffee its distinct smell and flavor. Grinding coffee releases these aromatics, which is why fresh-ground coffee smells so powerful.

Burr Grinder: A type of coffee grinder that uses two revolving abrasive surfaces (burrs) to grind coffee beans. They produce a more consistent grind size than blade grinders, which is essential for a good cup of coffee.

Calibrated: Refers to a grinder that has its burrs properly aligned and set to a specific zero point, ensuring consistent grind sizes across different settings. The podcast highlights that quality grinders often come pre-calibrated to simplify use for consumers.

Chasing the Grind: A term used in the coffee community, particularly for espresso, to describe the frustrating process of making endless micro-adjustments to the grinder setting in an attempt to achieve the perfect extraction.

Coffee Connoisseur: An expert or a person with refined taste in coffee. The podcast positions the home coffee enthusiast on a journey to becoming a connoisseur.

Conical Burrs: A type of burr grinder where one burr is cone-shaped and the other is a ring. They are known for being quieter and having less retention of grounds than flat burrs.

Fines: Very small, powder-like coffee particles produced during the grinding process. Excessive fines can lead to over-extraction and bitterness in the final brew. The podcast mentions that misting beans can reduce fines.

Flat Burrs: A type of burr grinder with two parallel, ring-shaped burrs. They are celebrated in the podcast for their ability to produce a very uniform particle size distribution, which leads to consistent flavor.

Fresh Grind: The process of grinding coffee beans immediately before brewing. The podcast stresses that this is the most crucial step for preserving the coffee's flavor and aromatics, as these compounds begin to dissipate shortly after grinding.

Particle Size Distribution: The range of sizes of coffee particles after grinding. A uniform distribution (all particles being a similar size) is key to consistent and balanced flavor extraction. The podcast praises flat burrs for their ability to create a uniform pattern.

Part 1: The Grind is Real: Unlock Your Coffee’s Flavor

Unlock the secret to café-quality coffee at home. In this episode of La Taza Habla, host Don Cox sits down with his high school friend and grinding expert Gary Horn, founder of GH Grinding and Brewing Solutions, to demystify one of the most overlooked steps in coffee brewing: the grind. For anyone frustrated by the difference between their home brew and a barista-made cup, this episode is a game-changer. Don and Gary break down complex coffee science and bean to cup theory into simple, actionable steps. They reveal why a uniform grind is essential for proper flavor extraction and introduce a simple visual check—the "bed of coffee"—that can tell you everything you need to know about your grind without any fancy gear. Learn how the right coffee grinding technique can enhance flavors like chocolate and florals, proving that it's not about the hype, but what's in your cup. Whether you're a seasoned home brewer or just starting your journey, this episode will fundamentally change the way you think about and prepare your daily specialty coffee.

• Share Your Story and Comments: Leave us a voice message using SpeakPipe
• Stay Connected: Get exclusive coffee stories & tips delivered to your inbox
• Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co.

5 Takeaways

• The Grinder is a Game-Changer: Grinding is one of the most critical and misunderstood parts of brewing. It directly impacts how flavors are extracted and can make or break a cup of coffee, even with excellent beans.

• Uniformity is Everything: The key to a great grind isn't just the size, but the consistency. A quality grinder uses "burrs" to slice beans into uniform pieces, unlike a blade grinder that shatters them unevenly.

• Learn to See Your Grind: You don't need a microscope to know if your grind is correct. For drip coffee, the grounds should look like coarse sand, not baking powder or large pebbles.

• The "Bed of Coffee" is Your Visual Guide: After brewing, look at the layer of grounds left in your filter. If the "bed" is flat and even, you're on the right track. If it’s concave or lopsided, you’re likely experiencing "channeling," where water flows unevenly and ruins the flavor.

• It's Not About the Hype: You don't need expensive equipment or rare, top-shelf beans to brew an excellent cup. Focusing on fundamentals like grinding, good water, and proper temperature will get you 90% of the way there.

3 Questions

1. What's one thing you're going to change about your grinding routine after listening to this episode?

2. Have you ever checked the "bed of coffee" in your filter? What did it look like?

3. What's one flavor note you always try to find in your coffee (e.g., chocolate, fruit, floral)?

Glossary

Grind Size (Microns)

A precise way of measuring how fine or coarse coffee grounds are. Think of it this way: espresso grounds are very fine (150–250 microns), similar to powdered sugar, while drip coffee grounds are much coarser (600–800 microns), like coarse sand.

Burrs 

The essential cutting surfaces inside a grinder. Burrs (not blades!) are designed to slice coffee beans into consistently sized pieces, which is crucial for even extraction. They can be either flat or conical.

Extraction 

This is the magical process where hot water pulls out the flavors, oils, and aromas from the ground coffee. The goal is a balanced extraction—if your grind is too fine, the coffee can be over-extracted and taste bitter. If it's too coarse, it can be under-extracted and taste sour.

Bed of Coffee 

The flat, level layer of used coffee grounds that remains in your filter after brewing is complete. It acts as a visual guide to your grind. A level bed suggests that the water flowed evenly through the grounds.

Channeling 

When water flows unevenly through the coffee grounds, it creates "channels" or paths. This leads to some parts of the coffee bed being over-extracted and others being under-extracted, resulting in a weak, imbalanced flavor. An uneven or concave "bed of coffee" is a tell-tale sign of channeling.

Surface Area 

The total exposed area of the coffee grounds. When you grind coffee, you exponentially increase its surface area, which allows the water to extract flavors more quickly. A finer grind has more surface area, leading to faster extraction.

Craft Your Water for the Perfect Cup

In this episode of La Taza Habla, join us as we dive into a game-changing discovery about the world of specialty coffee and the single most important ingredient: water. For years, the coffee industry has believed that minerals must be present during the brewing process for proper flavor extraction. But a new concept, "ionic influence on brewed coffee tastes," completely shatters this long-held belief. This research reveals that minerals like magnesium and calcium affect flavor and mouthfeel regardless of whether they are added before brewing or after. We explore two pathways to perfect coffee: pre-brew optimization for those who want a "set it and forget it" approach , and a new method for post-brew perfection. Learn about the key minerals—magnesium and calcium—and how they act as flavor enhancers, while bicarbonate ions serve as pH stabilizers. Discover a simple DIY recipe for a mineral concentrate using just Epsom salt and baking soda, and unlock the true, vibrant flavors of your coffee, from the bean to the cup.

• Share Your Story and Comments: Leave us a voice message using SpeakPipe
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• Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co.

Mineral Water Concentrate DIY Recipe

To make the concentrate, you will need to carefully weigh out the following quantities of five minerals:

• 5 grams of Epsom salt (magnesium sulfate heptahydrate)
• 2 grams of MgCl (magnesium chloride hexahydrate)
• 1.5 grams of anhydrous calcium chloride
• 1.7 grams of baking soda (sodium bicarbonate)
• 2 grams of potassium bicarbonate

These minerals collectively weigh 12.2 grams. To this, you will add 187.8 grams of distilled water to bring the total weight of the dry ingredients plus water to 200 grams.

Here's how to make and use the concentrate:

• Mixing and Degassing: Mix the minerals into the distilled water. This mixture will degas, so leave it lightly closed in a glass or plastic jar. Stir it every 30 minutes or so to expedite the process. The degassing should take a few hours. You can use warm water to speed up degassing, but avoid making it too hot to prevent evaporation issues.
• Storage: Once degassed, store the concentrate in an airtight container in a cool, dark place, such as a fridge. The concentrate will appear as a white cloudy liquid with precipitated solids.
• Usage: Before each use, give the container a good shake. To make your custom brew water, add 4 ml of concentrate per liter of distilled water. Shake it well to mix everything up.

This concentrate is designed to yield 50 liters of brew water and costs approximately 20 cents (16 rupees) to make.

5 Takeaways

1. The "When" Doesn't Matter: Contrary to popular belief, minerals like magnesium and calcium do not need to be present during brewing to enhance coffee flavor. Their effect on taste and mouthfeel is identical whether added before or after extraction.

2. Minerals are Flavor Controls: Magnesium boosts complexity and sweetness, while calcium adds body and richness. Bicarbonate ions (alkalinity) act as a referee for acidity, preventing your coffee from tasting dull or sharp.

3. Tap Water is Good Enough: With this new knowledge, you can take control of your coffee. By understanding your local water report, you can add the necessary minerals to your tap water to create a perfect brewing medium.

4. DIY Water is Simple: You can make a powerful mineral concentrate at home using just a few food-grade minerals like Epsom salt and baking soda. A small amount added to distilled water can dramatically improve your coffee.

5. Look for Distinct Flavors: Optimized water will unlock the true tasting notes of your coffee. Instead of a general "coffee flavor," you'll notice specific notes like blueberries in an Ethiopian  or chocolate in a Colombian.

3 Questions

1. Did the "ionic influence" discovery surprise you as much as it surprised us? What's your biggest takeaway?
2. Have you ever experimented with different types of water for your coffee? What differences did you taste?
3. Are you more likely to try the pre-brew optimization or the post-brew "Coffee Rescue Kit"? Why?

Glossary

Alkalinity / pH Stabilizers: Bicarbonate ions that act as a buffer to control acidity in your coffee. Too much alkalinity can make coffee taste dull and flat, while too little makes it sharp and unbalanced.

Calcium: A flavor-enhancing mineral that adds body and a sense of richness to coffee.

Coffee Rescue Kit: A set of four mineral solutions developed to allow for post-brew water chemistry adjustment. The kit is based on a personalized recipe card derived from a user's local water report and can optimize hundreds of cups.

Distilled Water: Water that has had its minerals removed, making it an ideal blank slate for adding specific minerals back in for brewing.

Epsom Salt: A food-grade mineral (magnesium sulfate) used to add magnesium to water for brewing.

Ionic Influence: A concept highlighted by Dr. Mirka's research, which demonstrates that the taste effect of minerals like magnesium and calcium on brewed coffee is identical whether they are added before brewing or after.

Magnesium: A flavor-enhancing mineral that brings out complexity, acidity, and sweetness in coffee.

Post-Brew Optimization: The process of adding minerals to coffee after it has been brewed to improve its flavor. This method offers the ultimate in customization and is ideal for those who want to "season" their coffee like they would a soup.

Pre-Brew Optimization: The process of adjusting water chemistry before the brewing process begins. This is a "set it and forget it" approach that is easier for brewing for multiple people.