It's the season of pumpkin pie spice. It's the season of Pumpkin Spice Caskets. It's the season of love. We're in between the hot and the cold—a transitional period, if you will. On this episode of the Coffee Sprudgecast, we dig into the cost breakdowns of Pumpkin Spice themed funeral prep, if we're still elevating PSLs in 2026 (we are), and play with a whole suite of espresso gadgets from our friends at MHW-3BOMBER.

We enjoyed a Hario v60 of Cartel Roasting Co. Kenya Kirinyaga Kiangoi AA (shop all of Cartel Roasting Co. coffees here).

An espresso of Stumptown Coffee Natural Kenya Karimikui made with the MHW-3BOMBER XPRESS-58 espresso machine and an assortment of tools—scales, groomers, tampers, oh my!

Cheers to Miir: Hosts explore Miir's first expansion into the ceramic world made with vegan bone china!

Order your specialty Pumpkin Spice caskets at Titan Casket.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, Baratza, noissue, and La Marzocco.

Here in Portland, Oregon the air is cooler, days shorter, and desire for hot coffee…greater? The seasons change and that means our delicious summer series The Build-Outs of Coffee is coming to close. But not before our last installment of what we like to call The Coffee Buildcast!

Coffees are sipped! Build-outs are discussed!

We sip a natural Nightswim Coffee Don Lisandro Gesha (Huila, Colombia) with notes of acai, blueberry yogurt, rosewater, and sweet basil. It's brewed with a Hario v60 and served in a hand-blown Verve Culture mezcal glass. While this coffee is currently unavailable, delicious coffees abound on Nightswim Coffee's official web shop.

Also in the studio is a new brand from Blanchard's Coffee called 93000000.net. It's called Orange Soda, it's #93,000,003, and it's delicious! Read about the design behind this new brand in our Coffee Design article, too!

Coffees are all well and good but how good are coffees with a complementary tisane? That's exactly what we were thinking when we brewed some fresh Garden Lemongrass from our friends at Dona in Brooklyn, NY.

Build-Outs discussed on this episode include a brand new Los Angeles Stumptown Coffee Roasters cafe and a super fresh Fresh Pot in Copenhagen, Denmark.

The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, Baratza, noissue, and La Marzocco.

As the summer grinds on so too do the builds! Fresh cafes are popping up all across the world and we're delighted to showcase them every year in our annual Build-Outs of Coffee series. On the latest episode of the Coffee Sprudgecast, we get into it and feature two thrilling builds that caught our eye.

Before we get into cafes, we always need something to sip, and the hosts have a truly delicious instant coffee from Tucson's Presta Coffee Roasters. We also have a special treat—a delicious Mocha Moment Presented by Ghirardelli with Zachary Carlsen and Sprudge's very own Robyn Brems.

This week's Mocha Moment was, in fact, three mochas—cortado sized—and served as a flight. Using Ghirardelli sauces, the flight consisted of a White Mocha, a Sweet Ground mocha, and a Chocolate mocha. Using Pacific Barista Series Coconut Milk and Chocolate Fish Coffee Roaster's Kovu Espresso as the base, the flight offered three sweet treats. It's our hope that this catches on across the country, as we would love to have several small mochas in one sitting.

The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, Baratza, noissue, and La Marzocco.

We are genuinely thrilled to offer Volume 2 of the 2026 Coffee Buildcast Coffee Sprudgecast podcast. This episode was taped in the John Early/Maddie's Secret District of Los Angeles. Hosts Jordan Michelman and Zachary Carlsen brew up some tasty coffees and talk about hot new cafes featured in Sprudge's annual Build-Outs of Coffee series.

What're we drinking? We're drinking Cafico Regenerative Organic Certified Honduras coffee roasted by Equator Coffees in California's Bay Area. Brewed on a Kalita Wave, the hosts couldn't get enough of this easy drinking and pleasant coffee with notes of roasted almond, chocolate, and red apple.

Michelman and Carlsen talk about their love of Orlando, Florida and Washington, DC and their desire to check out the hot new cafes Filigree Coffee and Others Coffee featured in this year's Build-Outs of Coffee series. All this and more on the Coffee Buildcast!

Equator Coffees Cafico Regenerative Organic Certified Honduras

This coffee was produced by members of Cafés Finos de Corquín (CAFICO), early adopters of the Regenerative Organic Certified® coffee in the region with commitments to agroforestry and community development. Our roast highlights this coffee's creamy body and approachable, balanced flavors.

Build-Outs Of Coffee: Filigree Coffee In Orlando, FL

Build-Outs Of Coffee: Others Coffee In Washington, DC

The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, Baratza, noissue, and La Marzocco.

Suns out, cardamom buns out! It's summertime here in the Northern Hemisphere and that can only mean one thing: the season of Build-Outs is upon us! Since the dawn of the internet, we've celebrated new cafes, cafe builds, remodels, refreshes, tear-downs, and glow-ups in a feature series we call The Build-Outs of Coffee. And each year we celebrate podcast style with the Sprudge Podcast Coffee Sprudgecast Coffee Buildcast.

Before we get into it, we drink a banging bounty of beautiful brews with an emphasis on DECAF. "We always thought it was cool," says Michelman, "but it just gets tastier and tastier!"

Partners Coffee Edin Lopez Gesha

This stunning gesha comes to us from Edin Geovany Lopez of Santa Bárbara, Honduras. Edin and his family grow coffee on a small but picturesque farm on the Santa Bárbara Mountain overlooking Lake Yojoa. They process and dry their coffee in the nearby community of El Cedral before delivering finished parchment to Beneficio San Vicente, whose incredible team supports them in dry milling, quality feedback, and more.

This tiny lot was produced like a traditionally washed coffee, but sealed in barrels to reduce its exposure to ambient oxygen during the fermentation stage. The result is an incredibly clean, round, syrupy coffee full of ripe summer fruit - we're tasting melon, strawberry, blackberry, peach, lime, and jasmine with a hint of caramel in the finish. This is a truly exceptional cup that we're delighted to share.

Presta Coffee Candy Blast Decaf

This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.

Lavender Vanilla Latte

In the Sprudge HQ we made a lovely lavender vanilla latte using small-batch Goldvine Syrups. "These days we've been more syrup curious than we used to be," admits Michelman. It's a good thing too, because syrup is delicious. With a rich, decaf espresso base using Verve Coffee Vancouver Blend and the lovely coconut milk from Pacific Barista Series.

All coffees brewed in a Hario v60 with a Bookoo scale. Espresso coffee made with a La Marzocco Linea Mini. Check out gear here!

On the first episode of the SPCSCB we set our sights on four cafes that are showing up and showing out in a big way. From Indonesia to Omaha, Nebraska, these cafes are blowing our minds in a big way.

The 2026 Build-Outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.

https://sprudge.com/build-outs-of-coffee-partners-coffee-in-brooklyn-ny-1041194.html

https://sprudge.com/build-outs-of-coffee-hypnos-coffee-in-portland-or-1039272.html

https://sprudge.com/build-outs-of-coffee-zen-coffee-company-in-omaha-ne-1005859.html

https://sprudge.com/build-outs-of-coffee-kopikina-heulang-in-bogor-city-indonesia-1012658.html

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, noissue, and La Marzocco.

Another fabulous week, another fabulous Coffee Sprudgecast episode. We're going full Proof of Taste on the pod this week, with several coffees ranging from outstanding to thank god we're still standing.

Little Buddy, Danny Devito, Small Americano, Italiano. Call it whatever you want, but let's be real: three, four ounces of hot water with espresso, this little drink is delightful, and we slam one down using Equator Coffees latest offering from Thailand: Chaiprakarn Red Honey.

We climb to the tippy top of Tug Hill and cup coffees from this artisan roaster out of Lowville, NY. Honestly, what a treasure. We love it when listeners of the show send us delicious coffees to try and we were absolutely cupping bowled over by the exquisite coffees Tug Hill sent us. The coffees? Pink Ranger and Ihcato. Do yourself a favor: run, don't walk.

To celebrate pride, we make ourselves a cup of Albert Goldman's favorite morning brew: Turkish Coffee. We do this with a fancy piece of Turkish Coffee gear: the Saki Turkish Coffee maker.

Gwar, unh! Good god, y'all, what is it good for? Absolutely…coffee? That's right, Gwar-heads, Gwar coffee. The Berserker Mode Blend. We drink it!

Finally, as if we hadn't had enough coffee, we taste test of the Oreo Tiramisu Thins. Our verdict? Well, you'll just have to listen.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, and La Marzocco.

It's Hood strawberry season here in Portland, Oregon and we have strawberry fever here at the Coffee Sprudgecast. Hood season also means it's Build-Outs of Coffee season and hosts Jordan Michelman and Zachary Carlsen are champing at the bit to kick things off next week. Will this be the biggest build-outs season ever?

To take build-outs buzz to 11, the hosts share a Strawberry White Chocolate Mocha using 1883 Strawberry Syrup, Hollander Chocolate's White Chocolate Café Sauce, La Barba Deviation Espresso and Pacific Barista Series Pistachio milk. Is there such a thing as too much buzz? Perhaps, and to smooth out, the hosts share a Hario v60 pour-over of Honeymoon Coffee's House Blend.

We're gear heads over here and had the chance to try the new Themis Ultra. Is it thee-mis or teh-miss? Is it Sprudge like fudge or Sprüdge like stooge? We could spend a city block's worth of electricity and 100 gallons of water asking a chat bot for the answer and tell us how beautiful we are or we could just pronounce it however we like.

One last thing: The Barista Champion Database is collecting data, and if you've ever been a coffee champion of anything, please submit your stats so we can launch the biggest database of Barista Champions in the known universe.

This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, and La Marzocco.

We're deconstructing vanilla lattes on the newest episode of the Coffee Sprudgecast! Hosts Jordan Michelman and Zachary Carlsen sip their way through another episode of Sprudge's flagship podcast with the help of some truly unique coffees, flavors, and milks. Later in the show Zachary Carlsen interviews the founder of Post Brew Coffee Mints, a new product made specifically to fight the scourge of bad coffee breath. They're chugging-a-lug with a special noissue + Verve Coffee collab coffee from the San Diego World of Coffee by way of famed Colombia coffee producer Nestor Lasso. The coffee is made with the help of the Mahlkonig x64 Home Coffee Grinder and the Miir Pourigami pour-over coffee maker. The deconstructed vanilla latte is made with the Sava Madagascar Vanilla Syrup, Pacific Barista Series Pistachio Milk, and a Blackberry Co-ferment from Colombia roasted by Supremo Coffee. It's a 30-minute pleasure trip! We interview Post Brew After Coffee Supple-mint founder James Castrataro about the product that was keeping the entire World of Coffee San Diego free of bad breath all weekend long. This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, and La Marzocco.