Stone Creek Coffee

Instant coffee, pods, and pressure-profiled espresso are all on the move. DP & CO discuss whether the direction is into a sustainable market position or to the compost pile of doom.

Stone Creek Coffee is expanding to Madison, WI! Drew and Christian here discuss the "why" as well as the pros and cons of such a move.

Espresso is a thing that can leave you perplexed. DP & CO here discuss the mythical "dead shot" and other espresso conundrums.

Why does specialty coffee cost so much? Per Drew & Christian, it's dang hard to *bring it* sustainable from Farm to Cup. Listen in for the deets on how we do it.

"Sustainable" is a popular buzz word in specialty coffee currently. This is a great thing. It spurs conversations to promote coffee into the future. DP & CO raise some points here in hopes of assuring these conversations consider all necess...

Stone Creek's founder, Eric Resch, joins Drew and Christian to talk at a meta level through the history of the company, from the days before Starbuck came to Milwaukee up to the present state of perpetual reinvention.

One cafe owner years back decided to put their degree in linguistics to good use and confuse coffee-shop patrons in perpetuity, leaving many of us to wonder, "What exactly are those drinks on that chalkboard menu?" DP & CO rock their normal...

Deciphering the hieroglyphics that grace the bags of coffee beans at your specialty coffee shop can be a pain in the glutes, even disheartening, for the rookie coffeegeek. Drew and Christian take 40 minutes to help explain what bags say, or...

The world of Cold Brew continues to evolve. Drew and Christian step into the growing Kosmos for the second time. This time they address the specialty coffee industry's total lack of definition for what Cold Brew is and they talk about the g...

Recapping one year of casting pods, Drew and Christian answer listeners' questions about coffee preferences, caffeine, rough cups, and hopes & dreams.

Pulling great espresso at home requires the taming of a handful of dragons. Drew and Christian walk through espresso variables with particular reference to the home barista and their equipment to help bring the elusive elixir to family tabl...

Sometimes the first step is the hardest. The paths of Drew, Christian and Sam wind in very different ways through their careers in coffee and to their current roles at Stone Creek Coffee.

Drew and Christian are joined by Stone Creek's Lead Barista, Sam Brown, to talk about personal growth in the coffee industry. The point of the conversation is to help inspire and guide those interested in pursuing a career in coffee.

Sometimes, in order to make the most out of your coffee you have to MacGyver the crap out of it. DP and CO give some tips to get the job done graciously and without the dreaded coffee snobbery.

Yukon Cornelius, talking to a young Rudolph, said it best, "You eat what you like, and I'll eat what I like." We've applied this age-old wisdom to coffee sourcing and roasting. In this episode DP & CO describe the coffees SCC is after.

DP, CO, and Stone Creek Coffee are out to put Colombia in the spotlight during the month of February. This country produces coffee like a boss. We've fallen in love with the beans we've brought from Colombian Farms to MKE Cups.

Recorded in Guatemala, this special episode includes perspectives on origin travel from the SCC coffee buyers, Christian and Eric (our founder), and from a coffee producer at Finca San Jeronimo.

Sometimes you sit down at home with your coffee, and you're left wondering why it doesn't taste like what you had at the coffee shop. CO & DP talk through common fumbles and give tips for how to improve your home brewing methods.

Finding the right coffee joint can be a pain in the glutes. DP & CO talk about the different kinds of cafes and how to find the one best for you.

The flavors perceived in coffee are dramatically altered by the foods or other beverages partaken with it. In this episode, Drew and Christian work through sweet, salty, sour, and bitter food pairings with light and dark coffees.