In this first episode of our brand-new series we are calling "Inside the Coffee Shop," we’re stepping out from behind the brew bar and into the heartbeat of the coffee shop. If you’ve ever wondered what really happens behind the counter—from the early morning espresso dial-in to the fast-paced dance of drink-making during a morning rush—this episode is your all-access pass.

I will be sharing the vision behind this new chapter of The Weekly Drip, diving into the rhythms, pressures, and sacred moments that unfold in every specialty coffee shop. You'll learn why coffee shops can feel intimidating, what baristas are really doing during those busy shifts, and how to walk into any coffee shop with more confidence and curiosity.

This series is about more than drinks—it’s about community, culture, and connection. Whether you're a regular coffee shop goer, an aspiring barista, or simply coffee-curious, this is your invitation to step behind the bar and experience the soul of the coffee shop.

☕ Tune in, sip something good, and join us as we begin this journey "Inside the Coffee Shop."

Ever wonder what “washed,” “natural,” or “honey processed” actually means when it comes to your coffee? In this episode of The Weekly Drip, we’re diving deep into the fascinating world of coffee processing methods—the step between harvest and roast that plays a huge role in shaping flavor.

We’ll break down the most common methods—washed, natural, and honey—as well as explore some lesser-known techniques like wet-hulled and anaerobic fermentation. You’ll learn how each method affects a coffee’s body, acidity, sweetness, and overall profile, and how different origins and climates play a role in the choices producers make.

Topics covered:
✔️ What coffee processing is and why it matters
✔️ Key differences between washed, natural, and honey methods
✔️ How processing impacts flavor and aroma
✔️ What to look for on coffee labels
✔️ Fun facts about unique and experimental processes

Brew yourself a cup and settle in—this is a deep dive you won’t want to miss.

Ever wondered how coffee professionals can taste stone fruit, jasmine, or brown sugar in their cup—while you’re just tasting “coffee”?

In this episode of The Weekly Drip, we’re diving deep into how to develop your coffee palate—whether you’re brand new to specialty coffee or looking to level up your tasting game.

We'll walk you through:

• What “flavor notes” really are (and what they aren’t)
• Simple ways to start identifying taste and aroma
• The best practices for cupping and mindful tasting
• How origin, processing, and roast affect what you taste
• Tools and tips to sharpen your senses over time

Grab a cup of your favorite brew and join Micah as we explore the world of flavor, fragrance, and feel.

🎧 Subscribe for new episodes every week, and follow us on Instagram @OriginEssenceRoastingCo for behind-the-scenes content and extra tasting tips.