The Mill City Blog

News & Notes

Mill City Roasters takes on Leaderboard

By Lauren Lathrop

Last month, the roasting and sensory team here at Mill City had a chance to test their coffee tasting and identification skills with season 17...

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Notes from the Cupping Table: February 2025

By Lauren Lathrop

The shortest month of the year held up to its reputation and flew by in the blink of an eye. Before I could put down...

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Coffee Fest Kicks-off in NYC

By Lauren Lathrop

Mill City Roasters is returning to Coffee Fest New York this March 23-25 for our third year as the official Roasting Education Sponsor of Coffee...

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Ethiopia Guji Arsosala: A surprising green coffee offering

By Sam Thomas

Ethiopia Guji Arsosala Washed New in the roastery at Mill City is a washed offering from the Arsosala washing station in the Guji region of...

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40-pound Green Coffee Offerings: A cost-effective way to source

By Lauren Lathrop

An answer to uncertainty Beginning this week, we'll be offering some of our best-selling coffee blends and single-origin offerings in a larger, 40-lb box format....

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Notes from the Cupping Table: January 2025

By Lauren Lathrop

It's the beginning of a new year here at Mill City Roasters, and we're already off to a great start. This January, we hosted our...

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What to Expect from the Advanced Roasting Workshop

By Lauren Lathrop

New for 2025: Advanced Roasting Workshop (Previously named Roasting 201) Registration for our new Advanced Roasting Workshop is now open. This advanced-level roasting course will...

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Selecting the Best Cupping Room

By Lauren Lathrop

A dedicated cupping space is a crucial element of a production roastery. It is the area where you and your team will evaluate production and sample roasts...

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Notes from the Cupping Table: Our favorite coffees of 2024

By Lauren Lathrop

As the year ends, we're reflecting on some of the best coffees we tasted over the past 12 months. This list is totally subjective, completely biased,...

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Notes from the Cupping Table: November 2024

By Lauren Lathrop

 This November, we only cupped 36 coffees in the roastery. That number feels small compared to previous months when as many as 60 coffees graced...

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Common Issues for New Roasters

By

This is an updated article from our blog archives. The original post is from March, 2017 While every roaster's coffee preference and roasting style may...

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How to Scale a Profile from a 6 kg to a 20 kg Roaster

By Bryant Banker-Scannell

One of the most common questions we get from roasters scaling to a larger machine is, “How do I transfer my small batch profile to...

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Notes from the Cupping Table: October 2024

By Lauren Lathrop

It feels like every cupping recap starts with the observation that "last month was a busy month" but, for October, that's especially true. In between...

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T'is the Season: Mill City Roasters Holiday Blends have Arrived!

By Lauren Lathrop

Some people look forward to the Holidays all year. For them, the first chilly morning and the earliest yellowing of tree leaves sparks their excitement....

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Notes from the Cupping Table: September 2024

By Lauren Lathrop

Fall is here in Minneapolis. Cooler mornings, fading leaves, and the end of the Minnesota State Fair. All beacons that signal a change in season....

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