Coffee Sprudgecast

Епизоди

• 
  The Half Decaf & Lavender Vanilla Coffee Buildcast 01.07.2026 25мин

  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!" The Coffee 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! The Builds 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.
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  The One With Tug Hill, Gwar, Turkish Coffee, and Little Buddies 10.06.2026 34мин

  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.
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  The One With Honeymoon Coffee And Strawberry White Chocolate Mochas 22.05.2026 17мин

  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.
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  Deconstructed Vanilla Lattes And Post Brew, A New Way To Fight Coffee Breath 07.05.2026 28мин

  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.
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  What's A Soup Latte? 04.05.2026 34мин

  It was the product that baffled and dazzled the attendees of World of Coffee San Diego in equal measure. We're talking, of course, about Soup Latte. Not a soup caffè latte, mind. No espresso involved—we're talking a chuggable micro-foamed milk-based soup. Soup Latte debuted at World of Coffee sampling three of their five flavors: Broccoli Cheddar, Coconut Curry, and Truffle Mushroom. The product was dreamed up by Rio Miura, one of the co-founders of global chai juggernaut David Rio. Miura serves as Creative Director for Soup Latte and we had an opportunity to interview her on the floor about this innovative new product that might carve out a new comestible category. For this week's Coffee Sprudgecast Mocha Moment Presented By Ghirardelli, we're giving the Peppermint Mocha a chance to shine here in late Spring. As a spring/summer agricultural product, peppermint is in season. So why should a peppermint mocha get filed away as a winter treat? We say no! More! Drink Peppermint Mochas year round with us, loud and proud, let's have a parade in July, even. For the build, we used 8th & Roast's Sunflower Blend as our espresso base, Pacific Food Barista Series Pistachio Milk, Ghirardelli Sweet Ground Dark Chocolate & Cocoa Powder, and a homemade peppermint syrup. Peppermint Mocha Peppermint Syrup 1 cup sugar 1 cup hot water 1 tsp peppermint extract Add one cup sugar to heat-proof vessel. Add boiling water to sugar and stir until dissolved. Add a teaspoon of peppermint extract. The Build 1 espresso shot of 8th & Roast Sunflower Blend 1 tbsp Ghirardelli Sweet Ground Dark Chocolate & Cocoa powder 8oz Pacific Foods Barista Series Pistachio Milk 1 tsp peppermint syrup Add chocolate to bottom of drinking vessel. Pour espresso in and stir until well mixed. Add peppermint syrup. Pour steamed milk. Garnish with fresh peppermint. Show Notes On the show, Jordan Michelman brings us a fresh cook of Gilly Brew Bar coffee sourced at World of Coffee. It was brewed in an AeroPress XL (so big!) using the inverted method (terrifying!) and enjoyed in the Slow Pour Supply Two-Way cups. The coffee had lovely fruits and florals and we're delighted that Gilly has entered  the roasting arena. We'll be watching this space. We shout out to California coffee legends on the podcast: Tony Serrano and Kenneth Davids. Do you have a question for the Sprudgecast? Jump on the horn at 1-855-SPRUDGE or drop us a line. This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, and La Marzocco.
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  WOC On The Wildside: Our Favorite Sips And Stories From World Of Coffee 2026 17.04.2026 32мин

  World of Coffee 2026 was quite literally everything—a three-day bacchanal of coffee culture, coffee business, and coffee innovation, in the sunny center of San Diego. The vibes? Immaculate. The coffee? Delicious. Our team covered the event from top to bottom all weekend long, from curated guides to immersive live social media coverage. But now it's our chance to look back, reflect on the show, and share some of our favorite moments. Sprudge Media Network's coverage of the 2026 World of Coffee is presented by La Marzocco, Dona, Hollander Chocolate and Califia Farms.  This year's recap coverage is happening on the Coffee Sprudgecast, a curated podcast experienced hosted by Sprudge co-founders Jordan Michelman and Zachary Carlsen. This week's episode is a smorgasbord of highlights from across the days of WOC, featuring in no particular order such incredible moments as... Outrageous parties hosted by Califia, La Marzocco, Cafe Imports and more The triumphant victory of Taiwan's mononymous coffee champion, Bala, your *new* 2026 World Latte Art Champion! An incredible on-the-floor interview with team at Acaia, whose new Horizon post-extraction pressure modulation device was our favorite debut from the show. Special thanks to Natalie Tieu. A visit to the deeply memorable FRINJ coffee farm right there on the show floor. Utterly delicious sips and delights from Blueprint Coffee, Pacific Barista Series x Kafiex, Huckleberry Roasters x La Marzocco, Hollander Chocolate x Lamplighter Coffee, Regalia Coffee Roasters, PERC Coffee and more. All this and much more from WOC, and we're just getting started. We'll have more coverage from the showfloor in the coming days right here on Sprudge, and in upcoming episodes of the Sprudgecast. For now, listen to this episode, brew up something delicious, and let's dive in. This episode of the Coffee Sprudgecast is sponsored by Baratza, Dripos, DONA, noissue, Ceado, Pacific Barista Series, and La Marzocco.
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  The One With The Mocha Fromage 02.04.2026 26мин

  As far as food fads go, protein and the desire for more protein seems to be as enduring as the non-fat craze of the 80s and 90s. Protein injection into familiar foodstuffs and beverages seems to only be getting more pronounced. This also applies to coffee. Protein enhanced coffee beverages, or "proffee", lines RTD shelves in the grocery store and even Starbucks is joining the game with a range of protein infused lattes. Highly addictive and soul draining mobile apps like TikTok and Instagram come out with viral proffee hack each week. For this episode's Mocha Moment Presented by Ghirardelli, we took the proffee world we're all living in and made something truly delicious on this week on the Coffee Sprudgecast. That's right, it's a count your macros mocha that's as protein-packed as it is rich and decadent. It's a cottage cheese and milk based beverage we're calling The Mocha Fromage. Heck, call us proffee purists. And before you wince at the idea of cottage cheese in your coffee, make it yourself! Trust us when we say: cottage cheese milk is going to be huge. This episode of the Coffee Sprudgecast is sponsored by Baratza, Dripos, DONA, noissue, Ceado, Pacific Barista Series, and La Marzocco. The Mocha Fromage Ingredients 1/2 cup cottage cheese 1/2 cup milk 1 tbsp Ghirardelli Sweet Ground Dark Chocolate and Cocoa Powder Double shot of Joe Coffee Waverly Espresso 1. Create the cottage cheese milk base. Place a cup of cottage cheese and a cup of milk in a blender. Pulse until all of the chunks have been blended out. Pour the frothy cheese milk mixture into a vessel and refrigerate for an hour, or until the bubbles have dissipated. 2. Place a heaping tablespoon of Ghirardelli Sweet Ground Dark Chocolate and Cocoa Powder into a pre-heated 8-10oz vessel. 3. Add espresso to the powder and whisk until combined. 4. Steam and lightly aerate cheese milk to 140-150ºF. 5. Plop a little cheese milk into the espresso/chocolate mix and stir again before pouring the rest of the milk into the mug. Refrigerate remaining cheese milk and use within a day. 6. Sip your Mocha Fromage, perhaps with a piece of funky soft cheese to really kick it up a notch.
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  We Talk Sprudge Twenty And Dip Into Cherry Chai Jam On The Coffee Sprudgecast 20.03.2026 19мин

  The Coffee Sprudgecast is back, it's springtime, the world is buzzing about World of Coffee San Diego, and we're buzzing about The Sprudge Twenty Presented by Pacific Barista Series. Nominations are now open for the eighth annual Sprudge Twenty class, honoring inspiring coffee professionals worldwide.
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  Exploring City Guides While Drinking California Sober Mocha Cappuccino 06.03.2026 37мин

  Perusing the cookbook sections at thrift stores can be a real treat. While digging through well worn copies of Dump Cakes and other Cathy Mitchell classics, we absolutely screamed when we discovered a pristine third edition copy of The Ghirardelli Cookbook (1986). We've worked with Ghirardelli for a number of years, and on the Coffee Sprudgecast here in 2026 we are teaming up to dive deep into the rich and chocolatey world of all things mocha with a segment we're calling Mocha Moments. This forty-year-old cookbook, released in the height of the 1980s San Francisco specialty chocolate boom, is chock full of inspirations for this episode's mocha. We decided to adapt the "California Cappuccino"—a playful mix of chocolate, brandy, and foam—to create something we're calling the California Sober Mocha Cappuccino. By omitting the brandy and subbing out instant coffee with freshly pulled shots of La Barba espresso on our Sprudge HQ Linea Mini, we keep it NA while still leaning in on the psychotropic and mind-altering caffeine buzz, in true California Sober fashion. Before you begin writing your stern letter scolding us for the misnomer, we recognize mocha cappuccino is confusing, redundant, and perhaps, yes, an abuse of the english language. But we're coffee purists, purely having fun with coffee, and to be quite honest, mochas that are one third coffee and chocolate, one third steamed milk, and one third microfoam (the traditional cappuccino rule of 1/3s) is absolutely stunning. Who needs whip when you've got sweet, sweet gently warmed and textured Pacific Barista Series pistachio milk (btw, pistachios sourced from California last time we checked!) Before sliding into our DMs, perhaps give this recipe a shot: The California Sober Mocha Cappuccino Adapted from The Ghirardelli Cookbook by Phyllis Larsen (Third Edition, 1986) 1 heaping tablespoon Ghirardelli Sweet Ground Chocolate & Cocoa Powder 2oz La Barba Espresso 4oz frothy Pacific Barista Series Pistachio Milk Warm a diner mug with hot water to keep things nice and toasty. Place a heaping tablespoon (Phyllis Larsen insists on heaping and who are we to say no?) of Ghirardelli Sweet Ground Chocolate & Cocoa powder in the mug. Pull a double shot of espresso directly into your mug and mix until the chocolate powder and espresso have combined. Steam milk, cappuccino levels of froth, so that it almost doubles in volume. No soap sud bubbles, please—we're looking for micro-foam here, people. Add a bloop of that textured milk in the mug, stir it up, and add the rest. Bonus points if you can make a pattern in the shape of the state of California. Enjoy! Show Notes We talk about the whole dang world of coffee in this episode—guides from across the globe published right here on Sprudge. We also talk about World of Coffee, formerly SCA Expo, taking place next month in sunny San Diego. Check out the articles mentioned below. https://sprudge.com/hey-san-diego-sprudge-wants-to-hear-all-about-your-plans-for-world-of-coffee-2026-777438.html https://sprudge.com/in-hanoi-roaster-retailer-cafes-offer-a-glimpse-into-vietnams-changing-coffee-culture-468966.html https://sprudge.com/the-sprudge-guide-to-coffee-in-kigali-rwanda-378657.html https://sprudge.com/the-sprudge-guide-to-coffee-in-seongsu-dong-seoul-559102.html https://sprudge.com/the-sprudge-guide-to-coffee-in-ipoh-malaysia-457591.html https://sprudge.com/the-sprudge-guide-to-historic-cafes-in-tangier-morocco-489099.html Also worth checking out: Old Town Tequila in San Diego Boom Boom Room in San Diego Listen to the whole episode right here: This episode of the Coffee Sprudgecast is sponsored by Baratza, Dripos, DONA, noissue, Ceado, Pacific Barista Series, and La Marzocco.
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  The One With Scenery Coffee And Balam Coffee's Vandola 19.02.2026 27мин

  In the 175 episodes of the Coffee Sprudgecast, only a few are truly dedicated and earnestly focused on that most imporant of concepts: Proof of Taste. And on the latest episode, we take proof of taste to 100. Only the flavors matter. Only the best brew will do. Are you on the list? Are you ready to prove your taste once and for all?? On this week's episode of the Coffee Sprudgecast, hosts Jordan Michelman and Zachary Carlsen start by brewing coffee using a gorgeous ceramic Vandola that was thrown, glazed, and fired in Costa Rica. Then we dive into the world of Scenery Coffee, the London-based coffee company that just took home top honors in the Notable Roaster category at the 17th Annual Sprudgie Awards. Experimental processing, traditional brewing methods, coffee and coffee gear from near and far: truly this episode has it all…and then some! A little more on this incredible vessel you see above, courtesy of Coffee Balam, who sent us their beautiful Vandola Coffee Brewer designed by Minor Alfaro Alpízar along with their Alfaro Master Roast coffee blend of Catuai and Caturra grown and processed on Costa Rica's Nicoya Peninsula. Together they made a gorgeous, smooth, and beautiful brew. Coffee Balam donates five percent of proceeds to support cultural preservation projects in the Chorotega community. Trying this brewer + roaster combo was a total surprise to us, and we were thrilled to have such a cool concept come in through the general contact form at Sprudge. If you out there in Sprudge land reading this have something incredible you'd like to send our way for future consideration on the pod, get in touch! Meanwhile, Scenery Coffee took home top honors at our global voted Sprudgie Awards, and were kind enough to send along some coffees to sample at Sprudge HQ, with which everyone on team Sprudge was quite impressed. We brewed two of their lovely coffees on this week's episode—India Ratnagiri Estate LAB-6 and Costa Rica Corazón de Jesús "Los Toños" Java—and spent time learning more about both (Scenery's website is excellent). We brewed those coffees this week with the Miir Coffee Hand Grinder, Miir Pourigami brewer, an Acaia Pearl coffee scale, and enjoyed from Slow Pour Supply 2-Way Cups. Check out these coffee tools and other coffee gear at our popular gear hub Coffee Gear! At the end of the day, taste was well and truly proven. Because that's what it's all about. We really can't say it enough. It's all about…proof of taste. 
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  A Yogurt Tiramisu By Any Other Name Would Be More Accurate 06.02.2026 24мин

  On this episode of the Coffee Sprudgecast we go on decidedly delicious deep dives. It's *all* about proof of taste—and we're here to prove that taste is what matters above nearly all else. Listen in our as intrepid founders glide over the modernity of romance in 2026, subject listeners to an Orwellian abuse of the word "purist", and enjoy Caffe Umbria Bizzarri Blend (how Bizzarri, how Bizzarri) as an espresso. Like the mighty I Ching, like the collected works of Shakespeare, this episode contains multitudes, so please expect all that and truly, so much more. Hosts Jordan Michelman and Zachary Carlsen, no stranger to drink building as evidenced by their 2023 text But First, Coffee, create a signature drink worthy of a barista competition inspired by Stumptown Coffee's new seasonal Valentines Day offering. It's all part of a new feature Mocha Moments produced in partnership with Ghirardelli. You'll hear us whip it up and go all out on mochas mochas mochas throughout this feature series, so buckle up, chocoholics: you're in for a treat. It takes a Gear Garden to make a mocha, and this episode's mocha was made with espresso pulled from a Flair Espresso 58 Plus, milk steamed by a La Marzocco Linea Mini, ingredient components weighed using a handy Acaia Lunar scale, and coffee ground using the Baratza Encore ESP Pro. As promised, we offer to you, the listener, who is us, our very first Mocha Moments recipe so you too can dazzle your sweetheart (or sweethearts!) at home: Cardamom Rose Dusted Chocolate Covered Strawberry Rhubarb Mocha 1 tbsp Ghirardelli Chocolate & Cocoa Sweet Ground Powder 1 tsp Cardamom Rose Spice Dust from DONA 1 1/2 tsp Oregon Growers Strawberry Rhubarb Jam 2 shots of espresso Caffe Umbria Bizzarri Blend 4-6oz steamed Pacific Barista Series Pistachio Milk Put the dry ingredients, jam, and espresso at the bottom of your mug. Using the espresso, gently mix all the ingredients together. Pour a bit of steamed (or cold) milk in and stir again to ensure everything is pleasantly blended. Add the rest of the milk to taste and sprinkle with a little more Cardamom Rose Spice Dust. We mention our mocha mugs are from Miir, a special edition tumbler, and here they are: ALSO ON THIS EPISODE, Zachary whips up a Lotus Biscoff yogurt "tiramisu" in the style of the popular TikTok trend. Unlike the popular TikTok trend which merely uses any old flavor (or unflavored) yogurt, we kick it up a notch by actually involving coffee in this "tiramisu" using Tillamook Stumptown Cold Brew yogurt. Much munching and tasting ensues and yes, it's actually quite good.  Special thank you to all of our fabulous podcast listeners, the sponsors that make this all possible, and everyone else out there in Sprudgelandia. This episode of the Coffee Sprudgecast is sponsored by Baratza, noissue, Ceado, Pacific Barista Series, La Marzocco, and DONA.
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  The 17th Annual Sprudgie Awards Plus Coffee Potato Chips 23.01.2026 30мин

  The Coffee Sprudgecast celebrates the seventeenth year of Sprudgie Award winners and honorees, presented in partnership with Pacific Barista Series, on this very special episode. Hosts Jordan Michelman and Zachary Carlsen fuel up before getting into it with the help of Klatch Coffees' Valentine's Day offering Aphrodite Nº 3 and the delightful Garden Lemongrass herbal tisane from DONA. The Aphrodite Nº 3, ground using MiiR's sturdy hand grinder and brewed up on the trusty Ceado Hoop Brewer, offers flavor notes fit for the season: subtle florals (elderflower, rose) and nuanced red berry. The Garden Lemongrass herbal tisane, part of DONA's incredible Tea Library collection, kept us grounded and soaring with unmistakable lemongrass goodness. And one more thing... we need to talk about these coffee potato chips. Seattle's Umami Kushi—famous for their okazu pan, delightful snacks, and delicious pop-ups—has been crafting artisan-level potato chips available to purchase at their shop. Umami Kushi teams up with Boon Boona Coffee Roasters for a coffee-forward (but not too forward) BBQ flavored potato chip that's well worth the trip to Rainier Beach. The hosts crunch and munch on the chips, made with a carefully considered blend of spices and just the right about of coffee. The coffee says, "hey I'm here, I'm helping," instead of what it can sometimes do ("hey look at me look at me TASTE ME LOVE ME"). Zachary Carlsen goes out on a limb to say that this is one of the best coffee snacks he's ever had (and trust us, he's had a lot of coffee snacks). Jordan Michelman suggests the classic school lunchroom hack of adding them to a peanut butter and jelly sandwich. And guess what? We did. Give Umami Kushi a follow on Instagram @umamikushi to learn more about their stunning potato chips and where to find them—and thank you, thank you to Umami Kushi for reaching out! Perhaps the 18th Annual Sprudgie Awards will finally feature the category Best Coffee Food. We're looking at you, Umami Kushi, and we're also looking at any brownies with delicious coffee in it—and we're decidedly not looking at you, 2 Affogato. Listen along to learn more about the 17th Annual Sprudgie Awards Presented by Pacific Barista Series, and a very special thank you to PBS for your continued support of this program—ensuring every nomination is free, every vote counted, and every alternative milk exquisite. ❤️ This episode of the Coffee Sprudgecast is sponsored by Baratza, noissue, Ceado, Pacific Barista Series, La Marzocco, and DONA.
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  Coffee Predictions And Futuristic Brew Tech On The Coffee Sprudgecast 13.01.2026 24мин

  In the year brew thousand… in the year brew thousaaaaand! The new year is upon us and, as such, there has never a more relevant time to look into the future. Fueled with pour-overs of Loyal Coffee's Mountain Melody Blend brewed using an appropriately futuristic brewer, Sprudgecast hosts Jordan Michelman and Zachary Carlsen make their startling predictions for 2026. Did someone say futuristic brewer? Yes, that's right. Live on the show, the hosts try out the Melitta Senz V, a high-tech pour-over brewing kit that pairs with the Wabilogic phone app. The brewer is loaded with sensors (two scales, temp probe, and TDS) that send data in realtime to the app—providing temperature, brew time information, and TDS measurements. The TDS (total dissolved solids) data is sent to the app, giving the user an analysis that predicts the overall extraction level (strength) of the brew. On the device itself, it displays a simple interpretation of that data with nine built-in taste profiles (e.g. "strong", "acidic").  Measuring coffee's TDS using laboratory-grade refractometers have been part of professional specialty coffee toolkits for over a decade, and the Melitta Senz-V brings this useful technology to the casual home coffee brewer—especially to those who are experimenting with their brew water. The coffee brewer has been "out there" since 2022, with availability really ramping up in 2025, and the app is connected to an active community of users sharing their data and even rating their roasted coffee's quality, offering a useful database of highly rated coffee roasters and brew recipes. For our Loyal Coffee Mountain Melody blend, we gave it five stars. Predictions abound on the episode—but to find out what we really think you'll need to listen. Or read the transcript. You do you! It's 2026—we're just thirteen buttons in, 352 to go! This episode of the Coffee Sprudgecast is sponsored by Baratza, noissue, Ceado, Pacific Barista Series, La Marzocco, and DONA.
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  Year In Rebrew End Of Year Best Of Coffee Podcast On The Coffee Sprudgecast 18.12.2025 35мин

  We're ready for the World Flairista Championship on this special year-in-rebrew episode of the Coffee Sprudgecast. Podcast hosts Jordan Michelman and Zachary Carlsen take the Flair 58+2 for a twirl with the La Prima Espresso Co. Buon Natale holiday blend. Jordan calls Zachary a "confirmed Flairista". Coffee podcast hosts can't live on espresso alone, so they slurped mightily upon a Ceado Hoop brew of New Orleans' own Brassline Coffee Roasters Session Blend. To smooth out, Michelman rips into some "Honey, Honey" herbal tisane from the Dona Tea Library. To take it up a notch, he adds Coffee Blossom Honey (available in a 5 gallon bucket format) effectively making it a "Honey, Honey, Honey". "I'm giving my personal designation of Jordan's Product of the Year to the Dona Tea Library," declares Michelman. Much is discussed on this episode—including a shout out to all of the Sprudgie Award Finalists. Vote now! This episode of the Coffee Sprudgecast is sponsored by Breville, noissue, Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.
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  The 2025 Sprudge Holiday Blend Coffee Cupping 12.12.2025 21мин

  It's officially Holiday Blend season here at the Sprudge Headquarters. To celebrate, we conducted an epic coffee cupping with exceptional Holiday Blends from 24 coffee roasters. Once properly overly caffeinated, Coffee Sprudgecast hosts and Sprudge co-founders Zachary Carlsen and Jordan Michelman hopped on the mics to unpack and share notes. 'Tis the season, so brew up a hot cup of holiday blend, fix yourself a plate of speculoos, and have a listen! This episode of the Coffee Sprudgecast is sponsored by Breville, Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.
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  Would You Like Sugar, Cream, Or Water Minerals With Your Coffee Sprudgecast? 06.11.2025 29мин

  On today's episode of The Coffee Sprudgecast, hosts Jordan Michelman and Zachary Carlsen drip drop minerals, dish about coffee events and the seventeenth annual Sprudgie Awards (noms open November 10!) Michelman discusses his experience at HOSTMilano, the massive food convention that played host to the 2025 United States Barista Championship, and the La Marzocco Out of the Box Event in Milan: fresh coffee, new gear, hot collabs, and frothy gossip. On this episode, the hosts were sipping a delicious Ethiopia Koke Honey roasted by Presta Coffee. Thanks, Presta! Stay tuned to Sprudge and @Sprudge on Instagram for the very latest. This episode of the Coffee Sprudgecast is sponsored by noissue, Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA. Show notes: Miir Coffee Hand Grinder Meet the New Standard Hand Grinder – the perfect companion for coffee lovers at home, on the road, or camping. Designed to provide a consistent grind from coarse to espresso-fine, this portable coffee grinder delivers precision with every use. Durable conical stainless steel burrs and an easy-to-rotate folding handle make grinding coffee effortless. Slow Pour Supply 2-WayCup Introducing the award winning, newly refined 2-WayCup, crafted with precision and an eye for excellence. In collaboration with Martin Wölfl, WBrC 2024 Champion, 2-WayCup's design has been elevated to ensure an enhanced tasting experience. This champion-approved refinement guarantees that every sip meets the highest standards of enjoyment. Slow Pour Supply Apax Lab Water Mineral Concentrates APAX LAB mineral concentrates: TONIK, JAMM, and LYLAC — are formulated to create specific water profiles that subtly alter how coffee flavors are perceived. By changing the mineral balance of your brewing water, they enhance different aspects of the coffee, such as sweetness, acidity, or floral notes. These mineral concentrates are designed to be easily applied. They influence the way your palate interprets the existing flavors of coffee, unlocking its fullest potential. Add Apax Lab mineral concentrate to your brew water or directly to your coffee post-brew and unlock new exciting profiles! Ceado Hoop Pour Over Coffee Brewer If you're a Coffee Sprudgecast listener, you've no doubt heard us talk about the Ceado Hoop, an innovative and fun to use new home coffee brewer that uses radial infusion for an even, expressive brew. This brewer is simple, intuitive, and offers you an easily repeatable brewing method—we absolutely love it for trying different coffees each week on our podcast. Try it once and you'll agree, this is a fabulous new edition to your home brewing set-up. TIMEMORE Basic 2.0 Electronic Espresso Scale Crafted with high-quality acrylic, this sleek and compact scale is durable and low-profile. The waterproof dial surface and upgraded closable charging port ensure protection from liquid damage. Includes a silicone waterproof insulation pad for added convenience. We love coffee gear. Find out about all the coffee gear we're geeking out over here!
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  Sipping Coffees and Ripping Coffee Liqueurs 31.10.2025 24мин

  Barreling into November—this podcast needs a drink! At the top of the latest episode we rip a generous glug of State Line Distillery's new Coffee Liqueur with coffee from Madison, Wisconsin's Kin-Kin Coffee. The reaction? "Oh." "Oh?" "Ohh." The unique flavor sensations don't end there—hosts Jordan Michelman and Zachary Carlsen Ceado Hoop Brew a special offering from Deadstock Coffee and Portland, Oregon's renowned Haitian restaurant Kann. To round things out, the hosts taste Partners Coffee's Colombia Chiroso limited release—a beautiful cup to carry them through the episode. Check out the latest coffee offerings from Partners Coffee at our Roaster's Village portal. Stay tuned to Sprudge and @Sprudge on Instagram for the very latest. This episode of the Coffee Sprudgecast is sponsored by noissue, Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.
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  What's A Real Macchiato Anyway? 16.10.2025 27мин

  It's busy out there in the world of coffee: national barista champions from across the globe are in Milan for The World Barista Championship at HOST Milano and La Marzocco's Out of the Box. Who will become the 2025 World Barista Champion? Only time will tell! In the meantime, we've got another humdinger of an episode of the Coffee Sprudgecast. Much is discussed on this episode but the real meat is in the macchiato. Espresso macchiato? Macchiato latte? Caramel Macchiato? "Traditional" macchiato? What's a real macchiato anyway? After a brush with macchiato clarification at a coffee bar in Portland, host Jordan Michelman had questions.             View this post on Instagram                         A post shared by Sprudge (@sprudge) With every fresh episode, there's fresh coffee. With another fresh coffee offering from the Roaster's Village, the hosts drink Bay Area's Equator Coffees limited Kona Monarch Washed Pacamara. The coffee was brewed and enjoyed using coffee gear we're bench testing at Sprudge HQ: the coffee was ground fresh with the Timemore Sculptor 078S and brewed using a Miir Pourigami Travel Coffee Dripper. We're partnering with Miir to provide 25% off Miir products using promo code SPRUDGE25. The hosts ("big vessel guys") enjoyed the coffee in a 2-WayCup from Slow Pour Supply: Introducing the award winning, newly refined 2-WayCup, crafted with precision and an eye for excellence. In collaboration with Martin Wölfl, WBrC 2024 Champion, 2-WayCup's design has been elevated to ensure an enhanced tasting experience. This champion-approved refinement guarantees that every sip meets the highest standards of enjoyment. Stay tuned to Sprudge and @Sprudge on Instagram for the very latest. This episode of the Coffee Sprudgecast is sponsored by noissue, Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.
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  The Big Fall Coffee Preview 25.09.2025 30мин

  The days are getting shorter, the leaves are falling, the pumpkin spice latte recipes are influencing—and for us? It means big European coffee events, awards season, gift guides, and an extra helping of tea in the moody afternoons. Much tea is talked about on the Coffee Sprudgecast thanks to our continuation of the DONA Tea Library deep dive, including a tea sourced from the Wah Estate featured in a recent article from writer Navdeep Kaur. We always take a moment to cherish coffees from our Roasters Village and on this episode the hosts drink a fine cup of Penrose Espresso Blend from Blueprint Coffee out of St. Louis, Missouri. While an espresso blend by name, the coffee itself makes a delicious cup of filter. The hosts locked the coffee tight in a new Miir Airlock Coffee Canister—a piece of Coffee Gear we're playing with at the Sprudge HQ. Coffee canisters aren't the only thing fresh out of the box—that's right, the hosts dialed in the coffee on the Timemore Chestnut C5 Pro. How much futzing was required? Tune in to find out. Later in the show, Jordan Michelman talks about our future travel to Milan for HostMilano, The World Barista Championship, and La Marzocco's big Out of the Box. The events are all happening October 17-21, 2025. Michelman also hints at a very screening of The Rise of Espresso happening in New York City in November. More on this soon! Put in a pin in it, we'll circle back. Until then, enjoy this trailer: https://www.youtube.com/watch?v=9Ir_3yeDlGg Stay tuned to Sprudge and @Sprudge on Instagram for the very latest. This episode of the Coffee Sprudgecast is sponsored by Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.  
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  The 2025 Coffee Buildcast Volume 4 19.09.2025 26мин

  We're exploring brand new cafes from Seattle, Olympia, Long Beach, and Medellin on another special episode of the Coffee Buildcast on the Coffee Sprudgecast (a coffee podcast). At the top of the show hosts Jordan Michelman and Zachary Carlsen enjoy coffee from Caffe Umbria brewed using the new Timemore Sculptor Series Electric Grinder, Timemore Black Mirror Basic 2 Scale, all brewed with the Ceado Hoop Brewer. The hosts take a moment of centering and reflection over fine tisanes from DONA's beautiful Tea Library. Jordan enjoys chamomile while Zachary went for a classic tisane blend The Field. Cafes Featured: https://sprudge.com/build-outs-of-coffee-papaver-roaster-house-in-olympia-wa-399299.html https://sprudge.com/build-outs-of-coffee-pergamino-cafe-in-medellin-colombia-399376.html https://sprudge.com/build-outs-of-coffee-dedo-coffee-in-long-beach-ca-390627.html https://sprudge.com/build-outs-of-coffee-blue-ridge-coffee-house-in-seattle-wa-405864.html  This episode of the Coffee Sprudgecast is sponsored by Ceado, Pacific Barista Series, La Marzocco, Ghirardelli, and DONA.