Specialty Coffee Rules That Don't Matter

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In this episode, I dive deep into the common rules that beginners are taught in specialty coffee and share my honest take on which ones actually matter after years of brewing experience. I walk through about 20 different coffee "rules" that are often presented as gospel truth, from always grinding fresh right before brewing to using precise ratios and specific water temperatures. Throughout the discussion, I share how my approach has evolved from being incredibly rigid about these guidelines to understanding when they're helpful and when you can break them.

I explore everything from grinder preferences (I'm a flat burr grinder person) to my current 1:15 brewing ratio sweet spot, water filtration experiments with Third Wave Water, and why I've completely stopped stirring my coffee after seven years. Listeners will learn practical insights about blooming techniques, pulse pouring methods, dark roast appreciation, and why some of these "rules" are more like helpful starting points rather than absolute requirements. By the end of this episode, you'll have a better understanding of which coffee fundamentals truly matter and the confidence to trust your own palate when brewing your daily cup.

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