Coffee Roaster Warm Up Sessions

This year flew by fast, and very quickly did we pocket another year as a coffee roasting company. It's been an incredible year of relationships, connection, incredible coffee, and competition. In thi…

Filter roasts and espresso roasts have been around for a while in coffee, however, are they absolutely necessary? Can't you just have one roast for both brew methods? In this episode, we touch up on …

Coffee roasting, water chemistry, and coffee flavor notes are all linked together and are a bit more complicated than we'd like. Both coffee roasting and water chemistry create a flavor experience un…

Roasting coffee is similar to dialing in a cup of coffee or shot of espresso. Under and over extracting your coffee leaves you with an unpleasant taste in your mouth, and there's nothing better than …

This is a Q&A episode where we got some questions from you and answered them on the podcast. We cover a few topics including today's coffee culture, what we did professionally before starting Mirror,…

An eventful few weeks for the coffee industry with new gear rolling out at World of Coffee in Milan as well as recent coffee news that's worth highlighting. On this episode, we highlight the new Mahl…

One of the key data points we use in coffee is time. Whether we're pulling espresso, making a pour over, or roasting coffee, it's something we're always keeping track of. Although it's helpful in the…

Coffee is mainly water with small, extracted coffee particles. Water makes up most of your beverage and depending on its alkalinity, hardness, and other factors, it could make or break a delicious co…

Loving the craft behind coffee is one thing, but building a thriving business is another. Often times we hear people start coffee shops because they love it which is an absolute must when embarking o…

Working in as a barista in coffee looks great from outside, but once you're in it, the job comes with many challenges and oftentimes compensated poorly. In this episode, we give practical tips on how…

With over 100 episodes recorded and over 50k streams, we break down how we started our podcast, our current gear setup right now, and why we need more media like this in the coffee industry. We hope …

Starting a coffee shop or a coffee roasting business can be difficult as it is, but you can do a few things to make it easier on yourself. In this episode we talk about the one thing we highly recomm…

Coffee culture all around the world is very different from what we experience here in the states. Since we just returned from travels in Singapore and Indonesia, we invited our friend Justin to talk …

Coffee sustainability and transparency is important, and in this episode, we debrief on our recent trip to Indonesia and the eye opening experiences we had with farmers and producers around this topi…

We chat with Taylor, who helps produce coffee in Indonesia, about their local coffee scene, different processing methods, and why talking about coffee sustainability is not all about paying farmers m…

Iced coffee and cold brew is a perfect drink for summer, but it comes with a few drawbacks. Getting optimal extraction, flavor clarity, and complex flavor can be challenging to get out of these drink…

Making coffee outdoors has become one of our favorite things to do. On this trip to the WA coast, we share our process and how we make coffee out in the wild during these trips. We would highly recom…

Jessica Greenwalt, a creative director at Vayner3, joins us to talk about all things web3, emerging technologies, and the implications of different technology. She's also the founder of Pixelkeet and…