Can AI create better signature coffee drinks than an actual barista? We put it to the test!
Nic gives Jack and AI the same ridiculous drink names and they have to come up with complete drink recipes on the spot. The results are hilarious, sometimes terrible, and surprisingly close. Jack's job might be on the line here, folks.
We're also tasting Guatemala Santa Sofia Pacamara from Mundos Coffee. A bright, clean, juicy coffee that tastes nothing like what you'd expect from a Guatemalan coffee.
Share with someone who loves coffee (or chaos)
0:00 Intro
5:25 What We're Drinking
13:20 Jack vs AI
15:41 Grandma's House
20:04 Seaside
28:05 The Greenhouse
35:16 Train Robbery
43:58 Man's Best Friend
47:30 Outro
One Year of Equal Parts Coffee Podcast!
We made it to one year! In this anniversary episode, we're looking back at everything that happened. From unprecedented coffee price spikes hitting $4.40/lb and tariff chaos on Brazil, to personal milestones like both of us becoming fathers.
What do you want to see in year two? Let us know in the comments. Thanks for an incredible first year!
Want to experience award-winning coffees like the one we're drinking in this episode? Podium Coffee Club is a monthly subscription that sends you coffees exclusively from roasters who've won championships and competitions. Every coffee has been recognized for excellence, so you're guaranteed something special each month. It's how we discover incredible roasters we might never find otherwise. Sign up using our link and support the podcast: podiumcoffeeclub.sjv.io/3Jr42v
0:00 Intro
3:30 Podium Coffee Club
10:15 Looking Back
13:43 Coffee Expo
17:30 Farmers Market
19:14 Life Updates
21:30 Coffee Price Volatility
26:15 Tariffs on Brazil
30:00 Arabica vs Robusta
33:03 The First AI Coffee Shop
36:02 2025 Coffee Trivia
41:12 America's Top 5 Beverages
45:46 Specialty Coffee Consumption
47:15 Year Two
Coffee & Community: Why Both Matter for a Successful Cafe
In Episode 26, What does it really take to run a successful specialty coffee shop? Spoiler alert: it's not just about having the best coffee. We explore the crucial balance between serving exceptional coffee and creating genuine community, sharing lessons we've learned over the years at Mundos Coffee and why both elements are essential for greatness.
This conversation was inspired by a clip from Cat and Cloud featuring Chris Baca's answer about communicating higher coffee prices, which really wasn't about pricing at all, but about community. We realized this topic deserved a full episode because it's easy to get so focused on coffee quality that you neglect the people, or vice versa. The truth is, if you want to be great at what you do, you need both.
We're drink a tasty Colombia Aponte, a honey processed coffee from Mundos Coffee. This coffee has been a favorite for a while, featuring bright, tart acidity that's uncommon for a honey process. The tasting notes include pink lemonade, sourdough, and blackberry.
We discuss the profound impact of reading "Unreasonable Hospitality" by Will Guidara, which catalyzed a major shift in how Mundos approaches service. The book helped us realize that in our pursuit of coffee perfection, we had sometimes created unnecessary barriers that didn't serve our guests well. We share some of our old policies that we're not particularly proud of—like refusing to serve espresso to-go or only offering whole milk and oat milk—and how we've evolved to love people better while maintaining our commitment to quality.
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0:00 Intro
2:59 What We're Drinking
13:47 Why Community Matters in Coffee
18:07 Balancing Quality Coffee with Quality Hospitality
23:32 Customers Who Don't Understand Specialty Coffee
28:15 Unreasonable Hospitality
32:56 COVID
36:00 Auditing Your Business
40:15 Reaching Beyond Your Cafe Walls
43:37 Outro
Special Guest: Morgan Eckroth
We're thrilled to have Morgan Eckroth join us for Episode 25! Morgan is a content creator, competitive barista, 2022 US Barista Champion, and member of the Onyx Coffee Lab marketing team. In this conversation, we dive deep into the world of coffee competitions, creative drink development, and what it takes to push the boundaries of specialty coffee.
In this episode, we explore the fascinating world of the US Barista Championship and what competitors actually do during their presentations. Morgan shares her preparation process for competitions. We discuss her creative process for developing signature drinks and how coffee culture is intersecting with the cocktail world in exciting new ways. Morgan offers invaluable advice for baristas interested in competing and reflects on why hospitality will shape specialty coffee's future. Most importantly, she explains why you should never wait until you're "ready" to compete.
☕️ What We're Drinking
We're tasting Kenya Nyeri, a washed process coffee from Mundos Coffee with beautiful tasting notes of grapefruit, mango, and passion. This coffee holds a special place in Jack's heart as one of the first coffees that opened his eyes to the complexity and beauty of specialty coffee.
🎯 For Aspiring Competitors
Morgan's advice for anyone thinking about competition is straightforward but powerful. First, just start and don't wait for the "perfect" time, because competition itself will force you to grow in ways nothing else can. Watch competitions on YouTube while following along with score sheets to understand how points are earned. Consider volunteering or judging at events first to gain insider perspective and lower the barrier to entry. Practice dialing in as many different coffees as possible on various setups, since you'll likely be working with unfamiliar equipment during competition. Follow the current competition season actively, engaging with it like you would your favorite sports team. Most importantly, define what success means to you personally beyond just winning, whether that's skill development, personal growth, or community connection.
🌟 About Morgan Eckroth
Morgan is a content creator, 2022 US Barista Champion, multiple-time runner-up in the US Barista Championship, and a key member of the marketing team at Onyx Coffee Lab. She's widely known for her innovative signature drink development, relatable barista storytelling. With nearly eight years in the industry, she's become one of the most recognizable and beloved faces in specialty coffee, inspiring countless baristas to pursue their passions and push creative boundaries.
Have you ever thought about competing in a barista competition? What's holding you back or what excites you most about the possibility? Whether you're a seasoned barista or just starting your coffee journey, we'd love to hear your thoughts in the comments below.
This was Episode 25, marking a quarter of the way to 100 episodes! Thank you for being part of this journey with us.
0:00 Intro
1:37 What We're Drinking
4:33 Who is Morgan Eckroth?
7:38 What is the US Barista Championship?
10:06 How to Prepare for Competition
12:16 Bringing Competition Drinks to Cafe Menus
14:30 Coffee Meets Cocktail Culture
16:53 Morgan's Creative Process
20:23 Culinary Influences in Coffee
21:33 Food Writing, Cookbooks & Coffee Parallels
22:47 Morgan's Journey: From First Shift to Career
24:03 When Coffee Became More Than a Job
25:52 Making Competitions Accessible to Everyone
27:39 The Power of Coffee Community
29:45 Advice for Aspiring Competitors
34:52 Morgan's Favorite Drink
37:50 Savory & Umami in Coffee
40:38 Fostering Creativity in Your Cafe
42:34 Barista League
43:49 How to Prepare
45:24 What Excites Morgan About Specialty Coffee's Future
47:21 The Importance of People & Hospitality
49:17 Outro
Welcome to Part II of Should You Tip Your Barista? In this part we dive into other side of tipping from the barista's perspective.
We are drinking a wonderfully rich Colombia Jairo Arcila Lychee Co-Ferment from Bonlife Coffee - Courtesy of Podium Coffee Club
Podium Coffee Club gives you access to the best roasters in the US. With each subscription, your coffee is from an award-winning roastery. Ensuring you get the highest quality coffee available. Sign up using our link below:
podiumcoffeeclub.sjv.io/3Jr42v
0:00 Intro
0:42 Podium Coffee Club
4:01 What We're Drinking
8:10 Previous Co-Ferment Experiences
11:06 Back to Tipping: The Barista's Perspective
13:04 How to Handle Tips with Grace as a Barista
15:31 Receiving Tips with Genuine Gratitude
18:01 Recognizing the Skill in Specialty Coffee
20:32 When Shops Don't Accept Tips (See Coffee NYC Example)
23:00 Working for Your Tips: Advice for Baristas
24:50 The McDonald's & Fast Food Tipping Dilemma
26:34 Tipping Culture Has Gotten Out of Control
27:50 Advice for Customers: Choose to Be Generous
30:09 Cash Tips vs Card Tips: What You Should Know
34:52 Final Thoughts: Tip with Joy, Receive with Gratitude
37:21 Stay Tuned for Episode 25
In this episode of The Equal Parts Coffee Podcast, we’re diving into a hot topic that everyone’s got an opinion about: Should you tip your barista?
Before we get into it, Nic shares some big life updates and we taste through a Kenya from Klatch Coffee's Pearl Reserve that is absolutely delicious, with notes of grapefruit and cranberry. We also talk about what’s new at Mundos, including the new mobile coffee van at the Sara Hardy's farmer's market.
Then we get into the nuance of tipping culture:
- Where tipping actually came from (spoiler: not “To Insure Prompt Service”)
- Why tip prompts are everywhere now — even before you get your drink
- How tipping affects pricing, wages, and the coffee industry as a whole
We’re not here to rant or preach, just to talk honestly about how weird tipping culture has gotten, especially in coffee. This is Part 1 of the conversation, so stay tuned for the next episode!
00:00 – Cold Start
01:27 – Check In and Life Updates
03:04 – What We're Drinking
08:07 – Mundos Mobile
15:29 – Should You Tip Your Barista?
18:24 – The History of Tipping
21:14 – How Tipping Became a Part of Coffee Culture
23:13 – Pre-service Tipping on iPads... awkward
32:00 – Stay Tune for Part II
Join us in conversation with food writer Matt Rodbard, the founding editor of the James‑Beard‑award‑winning TASTE and host of 'This Is TASTE' podcast. In this episode, we explore the overlap between specialty coffee and food culture, the growth of Michigan’s coffee scene, and why the way we roast and drink coffee matters.
Rodbard explains how he fell in love with coffee while reporting on under‑appreciated industries and describes visiting Ethiopian washing stations with Intelligentsia co‑founder Jeff Watts—an experience that changed his understanding of specialty coffee.
Matt Rodbard – Founder and editor of TASTE, co‑author of Koreatown and Food IQ, and host of This Is TASTE
Learn more at mattrodbard.com listen to Matt's Podcast, 'This Is TASTE'
00:00 Introduction
01:02 Michigan’s Growing Coffee Scene
03:04 Why Traverse City?
03:33 Specialty Coffee Meets Food Culture
04:15 Matt’s Coffee Journey07:11 Roasting for Origin
10:03 Customer Expectations & Education
12:57 Defining Specialty Coffee
15:21 Specialty Coffee’s Impact on Food Culture
18:56 Café Food
23:33 Coffee as an Ingredient
26:11 Trends & Home Brewing
29:16 Price, Inflation & Farmers
32:58 Inclusivity vs. Elitism
35:32 Northern Michigan Coffee Community
39:01 Matt’s Favorite Chain
41:31 Matt's Favorite Roasters
49:01 Origins & Flavor Preferences
54:50 First Coffee Memories
55:47 Visiting Origin
56:45 Outro
In this episode, host Jack sits down with Landon McDaid, owner of Hive Coffee in Suttons Bay, Michigan. They discuss Landon’s journey from studying environmental biology to finding his passion in hospitality and coffee. Landon explains how he took over the former Mundos Coffee location (opening Hive Coffee in 2023), and how he transformed the space with a unique “Japandi” design to create a light, welcoming environment during Michigan’s long winters.
Landon talks about the mission behind Hive Coffee – supporting honeybee conservation and mental health – and why community is at the heart of everything he does. He shares personal stories about his love for coffee: drinking black coffee with his grandma, and experimenting with a thrift-store espresso machine at home with his wife.
The conversation also covers the realities of opening a cafe. Landon training to use a Slayer espresso machine at a Dune Bird Winery, nerves of the grand opening day, and the challenge of launching during the slower winter season. Emphasizing having fun with customers, and building a friendly team.
Finally, Landon offers candid advice to anyone dreaming of their own coffee shop: save money or find smart funding, do your research, get the right people on board, and most importantly write a solid business plan with a clear mission and vision. This ensures you stay true to your goals and values as your business grows.
00:00 Introduction
00:28 Landon's Background
02:14 Cafe Takeover
3:37 Passion & Community
07:19 Transforming the Space
9:19 Family & Mundos Support
11:32 Japandi Cafe Design
14:28 Love of Coffee
19:28 Education & Career Pivot
23:28 – Coffee Rituals
25:49 – Leland Lodge & Dunebird Winery 26:36 – Seizing the Opportunity
28:11 – Opening Day
30:11 – Winter Opening Strategy:
32:23 – Authenticity
33:35 – The Name “Hive” & Mission 35:54 – Day-to-Day Operations
40:45 – Favorite Coffee Origins
45:13 – Home Coffee Roasting
48:46 – DIY Roasting Setup
52:11 – Advice for Aspiring Cafe Owners
Join us as we trace coffee’s journey from legend to modern day. In this episode we explore the legendary origin of coffee – the 9th-century Ethiopian goat-herder Kaldi who noticed his goats bouncing with energy after eating red coffee cherries. We discuss how monks first brewed those cherries to stay awake, and how knowledge of the beverage spread east to Yemen by the 15th century (where it was known as the “wine of Arabia” ). We then cover how coffee arrived in Europe in the 1600s. At first it aroused suspicion (some called it the “bitter invention of Satan”), but after Pope Clement VIII tasted it and loved it, coffeehouses soon flourished. These European coffeehouses became the “penny universities” of the Enlightenment, where for the price of a cup people gathered to debate ideas.
Next, we look at coffee’s global spread. We explain how, in the 18th century, bold smugglers took coffee plants from their Arab strongholds to new lands – famously a French governor’s wife secretly sent a coffee seedling to Brazil in a bouquet, seeding what would become the world’s largest coffee industry. We also touch on America’s adoption of coffee: after the Boston Tea Party of 1773, many patriots made coffee their drink of choice. By the 19th and 20th centuries coffee had become a mass-market commodity. Brands like Folgers and Maxwell House brought it to every pantry (this was the first wave of coffee). Then came the second wave – the rise of cafés and chains (think classic lattes and big foamy drinks, made famous by Starbucks and others) – and finally today’s third wave of specialty coffee, with an emphasis on single-origin beans, precise brewing methods, and sustainability.
Could there be a “fourth wave” of coffee, treating it like a fine wine? We ponder high-tech brewers, filter coffee trends versus espresso, and how coffee culture keeps evolving.
0:00 Intro
2:15 What We're Drinking
7:24 Jack's First Competition Victory
13:25 Espresso Machines & Coffee Tech Talk
18:26 Introducing the History of Coffee
19:08 Ethiopian Legend: Kaldi & the Goats
21:34 Coffee in Yemen & the “Wine of Arabia”
23:18 Coffee Reaches Europe: Papal Controversy
25:13 Rise of Penny Universities
28:54 Global Coffee Boom
31:15 Coffee Revolutionizes America
33:20 Industrial Coffee
35:21 The Waves of Coffee Culture 41:54 Fourth Wave Speculation
Sources:
https://www.aboutcoffee.org/origins/history-of-coffee/#:~:text=Penny%20universities
Enjoy this curated 4K UHD Pour Over ASMR video.Fellow Ode Gen 1 (Gen 2 Upgraded Burrs)Fellow EKG Stagg Kettle Matte Black w/ WalnutFellow Mighty Small CarafeKalita Wave Stainless Steel Brewer
Welcome back to the Equal Parts Coffee Podcast! Falon Bilderback joins us for Episode 19 and we dive into her experience at Mundos Coffee.
Podium Coffee Club. The only coffee subscription to partner exclusively with champion roasters. Sign up using the link below:
https://podiumcoffeeclub.sjv.io/9La47e
We drink Costa Rica - San Diego from Utopian Coffee
utopiancoffee.com
00:00 – Intro
00:47 – Falon Bilderback
01:47 – Podium Coffee Club Unboxing
03:31 – What We're Drinking
04:51 – Roast Levels in Specialty Coffee
06:26 – Seasonal Coffee Vibes
08:04 – Podium Subscription Details
11:45 – Working At Mundos
13:57 – Cafe Culture & Team
15:28 – Latte Art & Skill Progression
19:59 – Training Programs
25:25 – Handling Difficult Customers
33:22 – The Critical Register Role
35:30 – Leading & Accountability
37:47 – What We Love About Coffee
41:04 – Looking Ahead
52:31 – Outro & Final Thoughts
Welcome back to the Equal Parts Coffee Podcast!
We're ranking cafe drinks on a tier list! From Cortado to Cold Brew. If you disagree with our rankings, let us know! We'd love to hash it out.
We are drinking a delicious 🤪 Colombia Las Delicias from Lantern Coffee in Grand Rapids, MI
lanterncoffee.com
Welcome back to the Equal Parts Coffee Podcast!
On episode 17 we unpack our experience at Michigan's third annual roast retreat held by Washed Up Coffee and hosted at the Dessert Oasis Coffee Roaster's HQ in Ferndale, MI .
We are drinking a wonderfully light and sweet Colombia Geisha from Curious Coffee in Ann Arbor, MI
curious-coffee.com
Welcome back to the Equal Parts Coffee Podcast!
Today we dive into the origins of some of your favorite beverages. Such as Espresso, Macchiato, Cortado and Americano. How they came to be, and what they mean in different cultures and cafes!
If you learned something new today let us know in the comments, we would love to hear from you.
We are drinking a rich and sweet Kenya Gachatha from Mundos Coffee mundosroastingco.com
Welcome back to the Equal Parts Coffee Podcast!
On episode 15 we dive into the future of coffee, some news in the industry and more.
We drink a natural process Myanmar from Jennings Java
jenningsjava.com
Welcome back to the Equal Parts Coffee Podcast!
Two Truths And A Lie - Coffee Edition! We talk about the ever-changing and tumultous 'C' Market. Where it's headed and what it means for the future of the coffee industry.
We are drinking a Colombia Finca Juan Martin, a washed gesha that is a part of Mundos Coffee Highland Collection.
mundosroastingco.com
Welcome back to the Equal Parts Coffee Podcast!
Jack shares his experience in Chicago while attening La Marzocco technical training, the history of espresso and La Marzocco.
We are drinking a delicoius washed Tanzania Luyombe Peaberry from Mundos Coffee
mundos.coffee
Welcome back to the Equal Parts Coffee Podcast!
Joined by green coffee exporter and great friend, Ben Martin of Ally Coffee. We dive into our experiences of the 2025 Specialty Coffee Expo in Houston, TX.
We are drinking a delicious Colombia Pink Bourbon from our friends at Valor Coffee.
valor.coffee
Welcome back to the Equal Parts Coffee Podcast!
Just got back from the Houston Coffee Expo, joined by guest host Adam Clark we break down our journey, experience and what we've learned.
We are drinking an Incredible washed anaerobic Colombia Wilder Lazo Gesha roasted by Field Day Coffee in San Luis Obispo, CA.
fielddaycoffee.com
Welcome back to the Equal Parts Coffee Podcast.
On Episode 10 we talk about Jack’s trip to California and the coffee along the way. Whether or not Jack knows more about coffee than AI does. Finally we go through how to find good coffee while traveling.
We are drinking a delicious Colombia Coffee roasted by Onyx Coffee Lab in partnership with 1924us. A coffee created for The Worker. Check out this coffee on Onyx’s website!
onyxcoffeelab.com
1924.us