Coffee Roaster Build schedule

BATCH #227


International Customers: Shipped/Done

May 5th: This batch is due to hit the west coast port of Tacoma on May 18th. If all goes well through the port, we should have them in Minneapolis in early June and be able to begin shipping in mid-June. Thanks for your patience!

Follow the ship's progress on Vessel Finder.

BATCH #228


International Customers: Ready in JUNE

April 1: This batch will begin construction shortly

While you wait

Roasted Coffee Evaluation: Assessing Quality and Improving Profiles

When you're roasting coffee for retail, it's not uncommon to find yourself in a positive feedback loop. Your customers (typically regulars and, if you're still a...

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Understanding Low Acidity Coffee

The most common customer request commercial coffee roasteries get is for low-acidity coffee. Before you run down that rabbit hole, here are a couple of...

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Green Coffee Buying Basics

Depending on your coffee quality target, buying green coffee can be either easy or one heck of a lot of work. If you’re roasting very...

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Roast Sensory Cues: A Detailed Analysis

We have worked very hard to build the most capable and most thoughtfully instrumented commercial coffee roasters ever built. We record data multiple times per...

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What's the best Roast Development Time (DTR) and Finish Temperature?

I’ve been asked this question in class and seen it online innumerable times. "What has the greatest impact on a finished roast, the roast development...

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What is a soak?

We get asked quite often – what is a soak? When we refer to a soak in our Roasting 101 class, we’re generally talking about...

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What's In A Roastery: Part 5

This is the fourth in an ongoing series on what tools we keep in the Mill City roastery for efficiency, quality control, and more. Click...

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Green Blending Basics

The mystery of blending In a recent post about creating a great Holiday Blend, I mentioned a few strategies for blending greens. Blending helps roasters create...

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Building the Best Holiday Blend

Blending Basics Blending coffees is a topic we cover every time we teach our roasting classes. We share some of the best practices, methodology, and...

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Have questions?

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