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.

Think your coffee beans are to blame for a flat or bitter brew? Think again. In this episode of The Weekly Drip, we're diving deep into one of the most overlooked yet essential elements of your coffee: water. From brewing ratios to mineral content, water quality can make or break your cup.

Join us as we explore:

• How water chemistry affects extraction and flavor
• The ideal brewing ratios for balance and clarity
• Why tap water might be sabotaging your specialty beans
• Practical tips for upgrading your water game at home or in the café

In this episode of The Weekly Drip, we're diving deep into one of the most overlooked—but crucial—factors in brewing great coffee: grind size and consistency. Whether you're new to coffee or a seasoned barista, understanding how grind size affects extraction, flavor, and balance is essential for leveling up your brew. From French press to espresso, we’ll break it all down so you can brew with more precision and confidence. Grab your favorite mug and join us—this is your crash course in getting the grind just right.

What if your daily cup of coffee is losing flavor before you even brew it? In this episode of The Weekly Drip, we dive deep into what’s silently destroying your coffee beans—light, heat, air, and moisture—and how to protect your stash like a true coffee pro.

You’ll learn:

• The science behind coffee bean degradation
• Why that fancy glass jar on your counter might be doing more harm than good
• The best containers and storage spots for long-lasting freshness
• Whether freezing coffee is a genius move or a flavor-killer

Have you ever wondered why a coffee from Ethiopia tastes fruity and floral, while one from Brazil feels nutty and chocolatey? In this episode, we dive into the fascinating world of coffee origins and explore how a bean’s birthplace—its region, climate, soil, and altitude—shapes its flavor profile.

Whether you're a casual coffee drinker or a full-on specialty brew nerd, you’ll learn how to taste the story behind every cup. From the highlands of Guatemala to the volcanic soil of Kenya, we’ll guide you through the basics of terroir, processing methods, and what to look for when choosing your next bag of beans.

Plus, we’ll share tips on how to experience these flavor differences at home—no barista badge required.

In this episode of The Weekly Drip Podcast, we're diving into the world of brewing methods—because how you brew your coffee matters just as much as the beans you use. Whether you're a pour-over perfectionist, a French press fan, or curious about AeroPress and cold brew, we’re breaking down the pros and cons of each method to help you discover what suits your taste, lifestyle, and daily ritual.

Join me as I share personal favorites, tips for getting the most flavor out of every brew, and how to start experimenting at home to find your perfect cup. Whether you're brand new to specialty coffee or looking to refine your routine, this episode is all about empowering you to brew with confidence.