Can All Coffee Have Sweetness?

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In this episode, I dive deep into a question that has been on my mind: can every coffee have sweetness? As I sit here drinking a natural process medium roast called Fruit Bomb, I explore the complexities of chasing balance in coffee brewing. I discuss why sweetness matters so much to me, how it balances acidity, and share my personal journey of discovering sweetness in coffee about four to five years ago. I talk about my brewing approach for this particular coffee—using a 1:12 ratio at 190 degrees Fahrenheit—and my ongoing struggle to coax more sweetness out of a cup that seems determined to showcase its bright, tropical acidity instead.

But this episode is about more than just brewing techniques. I reflect on the philosophical side of coffee appreciation: the tension between chasing perfection and accepting what's in the cup. I share my realization that not every coffee will deliver that sweet, balanced profile I crave, and explore whether that's actually okay. By listening to this episode, you'll gain insight into how an experienced coffee enthusiast thinks through tasting, brewing adjustments, and the mindset shift required to truly appreciate each coffee for its unique characteristics rather than forcing it to be something it's not.

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