La Taza Habla (The Cup Talks) takes you on a 20-year java journey through specialty coffee’s rich tapestry, brought to you by ”Bald Guy Brew Coffee Roasting Co.”, nestled in the Blue Ridge Mountains of North Carolina. Each episode unveils the untold stories behind your daily brew—from origin to roast to ritual. Join founder and chief brain-hydrant Don Cox, a.k.a. ”Bald Guy,” as he transforms complex coffee concepts into engaging narratives that deepen your connection to what’s in your mug, the hands that crafted it, and why it matters. Visit us at www.baldguybrew.com or connect on Instagram and Facebook @baldguybrew.
La Taza Habla
Claim This Podcastby doncox
5.0(7 reviews)
49 episodes
Updated Daily
Accepts GuestsHas SponsorsLocation 🇺🇸
35
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality57
Social0
YouTube0
Engagement32
Podcast Overview
La Taza Habla (The Cup Talks) takes you on a 20-year java journey through specialty coffee’s rich tapestry, brought to you by ”Bald Guy Brew Coffee Roasting Co.”, nestled in the Blue Ridge Mountains of North Carolina. Each episode unveils the untold stories behind your daily brew—from origin to roast to ritual. Join founder and chief brain-hydrant Don Cox, a.k.a. ”Bald Guy,” as he transforms complex coffee concepts into engaging narratives that deepen your connection to what’s in your mug, the hands that crafted it, and why it matters. Visit us at www.baldguybrew.com or connect on Instagram and Facebook @baldguybrew.
Language
🇺🇲
Publishing Since
5/4/2025
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35
Podcast Authority
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Engagement32
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Recent Episodes
May 1, 2026
Part 5: Training To Taste Final
Unlock the secrets of professional sensory analysis in this definitive conclusion to our "Training to Taste" series. Whether you are a seasoned Q Grader or a home enthusiast, understanding the journey from bean to cup requires more than just a sense of taste; it requires a new internal lens. In this episode, we explore why your first sip of specialty coffee at high temperatures is a "bold-faced lie" and how the Trpm5 receptor dictates your flavor experience. We debunk the long-standing myth of the tongue map and replace it with the concept of the "flavor jigsaw puzzle," where mouthfeel, aroma, and even sound play critical roles. You'll learn how to identify flavor clarity by comparing textures and why waiting for your cup to reach 95°F reveals the true complexity of coffee roasting. By the end of this episode, you won't just be drinking coffee—you'll be listening for the "echo" and the "bell" of a truly resonant roast. Tune in to transform your daily ritual into a vivid experience of "tasting in color". Check out the Bald Guy Brew Youtube Channel Stay Connected: Get exclusive coffee stories & tips delivered to your inbox Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co. 5 TakeawaysThe Temperature Truth: High heat triggers a "bouncer" (Trpm5) in your mouth that blocks sweetness; the best flavors emerge at body temperature. The Tongue Canvas: Ignore the old maps; your 10,000 taste buds work in unison and regenerate every two weeks, giving you a "new tongue" every fortnight. Cultural Context: Our flavor preferences are stored in "mason jars" of memory, influenced by where we grew up—like North Carolina vinegar vs. Texas beef. Texture is Key: Use the "Weight Test" to identify flavor clarity; a great cup should have a specific weight, moving from thin (tea-like) to heavy (milk-like). Listen to the Cup: Quality coffee resonates like a church bell in the woods; wait for the "ring" of the flavor to fade before your next sip.
April 24, 2026
Part 4: Form, Function, and Flavor: Making the SCA Protocol Work for You
Have you ever felt that the more YouTube videos you watch about specialty coffee, the more confused you become?. In this episode of La Taza Habla, we cut through the noise of conflicting online advice by introducing the "Track and the Train" metaphor. We explore how the SCA cupping protocol acts as the shared rail for the industry, but why your "train"—whether you are a professional Q-Grader on the cargo train or a home enthusiast on the scenic train—determines how you should brew. I debunk three major myths regarding coffee roasting and preparation: the precision of the 850 microns grind size , the thermodynamic reality of coffee extraction and why boiling water doesn't actually cause pyrolysis (burning) , and the anxiety surrounding breaking the crust. This episode is designed to move you from "YouTube anxiety" to a confident, sensory evaluation mindset. Learn why the spoon isn’t an emergency brake and how to let the cup finally talk to you. Check out the Bald Guy Brew Youtube Channel Stay Connected: Get exclusive coffee stories & tips delivered to your inbox Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co. Five Takeaways Understand Your Goal: The "Cargo Train" (pros) focuses on defect identification and calibration, while the "Scenic Train" (home explorers) focuses on personal preference and learning what you like . Tactile Grind Reference: A professional cupping grind (~850 microns) should feel like coarse sea salt or the raw sugar on top of a pretzel—gritty but not chunky . The Boiling Point: You aren't burning your beans with boiling water; actual heat damage to coffee compounds doesn't begin until 392 F. The Extraction Window: Once the grounds sink and pack, extraction slows down, meaning you have minutes, not seconds, to taste without fear of over-extraction. Taste is the Guide: If your cup is sour, go finer on the grind; if it's harsh, go coarser.
March 27, 2026
Part 3: Training to Taste - Organic Acids
In this episode of La Taza Habla, we dive deep into the sensory science of specialty coffee to demystify the complex world of organic acids. Drawing on over two decades of experience and the high-stakes pressure of a Q Grade exam, we explore a unique musical framework for understanding flavor. By comparing the four primary acids—citric, malic, acetic, and quinic—to the instruments in a blues band, you’ll learn to identify the sharp "lead guitar" brightness of lemon and the "harmonica" roundness of green apple. We move beyond technical jargon to provide a practical exercise on how organic acids affect what you taste. Whether you are a home brewer or a professional, this episode includes a step-by-step DIY palate training guide using simple kitchen ingredients like lemon juice and over-steeped tea. Discover how to "listen" to the flavors in your cup and understand the rhythm of your morning ritual. Check out the Bald Guy Brew Youtube Channel Stay Connected: Get exclusive coffee stories & tips delivered to your inbox Fresh Roasted Coffee delivered to your door: Bald Guy Brew Coffee Roasting Co. 5 Takeaways The Musical Metaphor: Use a blues band framework to categorize flavors: Citric (Lead), Malic (Harp), Acetic (Drums), and Quinic (Bass). Temperature Reveals Truth: As coffee cools, the sharp citric notes settle, allowing the rounder, malic flavors (green apple) to step forward. Feeling vs. Tasting: Acetic acid is felt as a "sparkle" or "zing," while Quinic acid provides the physical "weight" or body you feel in your chest. The Danger of Over-Fermentation: Too much acetic acid transforms a "groove" into a vinegar-like taste, often due to bad fermentation. Training is Accessible: You don't need a professional cupping lab; you can train your palate using diluted lemon juice, apple juice, vinegar, and tea. Related Episodes Aroma Perception: Training to Identify the difference of flavor Temperature & Flavor: A deep dive into why your coffee tastes different as it cools. 🎵 Copyrighted music licensed from Lickd. https://lickd.co Roadhouse Blues by Larry McCray, https://t.lickd.co/l/qOoOvk6zEzR Show Notes 🍋 Citric Acid Recipe Preparation: Dilute fresh lemon juice 1:125 to 1:150 with water, or dissolve 4g food-grade citric acid powder in 1L water Taste: Sharp, clean sourness — hits the sides and front of your tongue with immediate onset and fades quickly (~5–10 seconds) 🍏 Malic Acid Recipe Preparation: Fresh green apple juice, diluted 1:1 if very tart. Alternative: dilute apple cider vinegar 1:10 Taste: Slower onset than citric, persistent finish, subtle sweetness woven in — a "juicy" mouthfeel that lingers instead of fading 🫙 Acetic Acid Recipe Preparation: Three concentrations to build your range: Sub-threshold: 1 tsp white vinegar in 2 cups water (~0.1%) Threshold: 1 tsp in 1 cup water (~0.4%) Above threshold: 2 tsp in 1 cup water (~0.8%) Taste: Pungent sharpness with slight burning or irritation — you'll feel it in your nose as much as your tongue. Taste all three side by side to map how sharpness scales. 🍵 Quinic Acid Recipe Preparation: Steep 2 tbsp black tea in 1 cup boiling water for 5+ minutes (over-steep intentionally). Alternative: tonic water, diluted 1:1 if too sweet Taste: Drying, puckering mouthfeel — reduced saliva sensation, bitterness without sourness. This is a feeling more than a flavor.
49 total episodes available
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Don Cox
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Frequently asked questions
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- What is La Taza Habla?
- How often does this podcast release new episodes?
This podcast updates daily.
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This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
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Yes, this podcast regularly features guests.
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