If you've listened to our show long enough you would know that it's Kenny versus Fred and Ryan when it comes to coffee. Kenny isn't not much of a coffee drinker but those guys can't live without. But I'm sure there are lots of other coffee and bourbon drinkers out there and you see things like "barrel aged" coffee and immediately gravitate towards it. I mean, how could you not? We should be barrel-aging everything! But there are more correlations between coffee and bourbon that I never knew of so that's why we invited Brian Beyke on the show. He's the Director of Coffee for Quills in Louisville and has been all-in on coffee and bourbon for a long time. In this episode, we scratch an itch to ask all the questions about coffee that we've always wanted to know such as the difference in beans from small versus large scale producers, the "rare" coffee scene, buzzwords to watch out for, and Brian gives us the low-down if barrel-aging is a gimmick. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about palette fatigue. How did you find your path into coffee? Do you need to spit coffee while tasting? What notes in coffee are you looking for when tasting? Is there a three-tier system with coffee? What's the difference in the beans that you get versus the big name brands? Is there a "rare" coffee scene? What are the buzzwords in coffee that you need to watch out for? If bourbon is synonymous to Kentucky then what is the coffee equivalent? What's the professional consensus of Keurig? Does roasting line up with toasting or charring of barrels? What's best method for barrel-aging coffee? How do you adapt the coffee for a cold brew or nitro? Is there a secondary market for rare coffee? Is the coffee flavor wheel different than the bourbon flavor wheel? @abandoncoffee @abandonbourbon Support this podcast on Patreon