The days of “death before decaf” are long over. In the past few years, we've seen coffee processing advance at a rapid rate. Along with...

Cupping is a standardized method of evaluating coffee, and for many of us, it’s a familiar routine. When traveling to coffee farms, the methods stay...

Big Red is ready for a new home! We built Big Red as a mobile coffee lab for the US Roasting Championship. Over the last...

Earlier this year, I traveled to Colombia for an origin trip with our education and green coffee partner, Cafe Imports. Also on the trip were...

This week, we're releasing Second Spring, a seasonal coffee blend available as a green pre-blend in 10lb bags and 40lb boxes, and available for a...

We are all aware of what's been happening in the Twin Cities over the last two months. Because coffee people are the best people, we've...

The M-Series: Built for the Future of Roasting The M-Series line-up is designed from the ground up to be truly automation-ready, encompassing three core models:...

Join Lauren and Bryant as they challenge Path Intelligence to create an optimized roast profile on the MCR-2E and roast the very first batch of this...

Last week, we hosted members of Sweet Renaissance Coffee Academy for an afternoon of roaster training, sensory skill building, and discussion on developing a career...

It's supposed to be fall here in the Midwest, but the weather is still feeling decidedly summery. We blazed through September with only a few...

A new video is live featuring a natural Ethiopia Yirgacheffe Chelchele G1! Watch as Lauren uses Path Intelligence by RoastPATH® to generate a roast curve...

Last week, coffee importers (and Mill City pals) Cafe Imports published a resource recommending coffees that may serve as good replacements to Brazil. The article...

There's a chill in the air this week in Minnesota and the L. L. Bean fall catalogue recently arrived in our mailboxes. That can only...

For several weeks over this spring and early summer, we were tasting a lot of unusual coffees. Many of those coffees were below the threshold...

I recently worked with a young roasting company that was growing fast. Their coffee was dialed in, their wholesale accounts were expanding, and they were...