There Is No Best Coffee Roaster
For years I've been trying to find a single roast to become my house coffee. I've had some really great roasts, and I end up chasing those flavors. When the bag is gone I try to find more of it again.
35 posts tagged coffee.
For years I've been trying to find a single roast to become my house coffee. I've had some really great roasts, and I end up chasing those flavors. When the bag is gone I try to find more of it again.
This is my blog post about how I'm merging the MN Coffee Map, NYC Coffee Map and Chicago Coffee Map into a single Expo codebase.
I couldn't dial in my espresso consistently until I discovered that I should be preheating my portafilter. Here's why preheating your portafilter changes everything for home espresso on the Breville Barista Pro.
Introducing my 2024-2025 coffee journal of 26 bags of coffee brewed at home with a Chemex and Barista Pro espresso machine, documented in a Field Notes notebook.
The first phase of combining NYC Coffee and MN Coffee into a unified platform, starting with database consolidation and schema design.
An Ethiopian washed heirloom that finally came out smooth after a week of dialing in—used ChatGPT for help and cracked the Ethiopian code.
After launching MN Coffee I decided to create the New York City version of the app to display all the coffee shops around New York City.
Used to be better at the Askov Finlayson café—couldn't capture that magic brewing at home, still a little bitter.
A hyped Minneapolis roaster that didn't live up to what I thought it was going to be. Dark roast, bitter notes, and an underwhelming shop experience.
A Honduran with huge beans that made an okay cup—solid but unremarkable, not blow-you-away territory.
A Colombian natural process roast
An overview of the web application that I built to display all the coffee shops in Minnesota. Complete with open hours, directions and Google AI summaries.
Solid, consistent South American beans—sometimes the best compliment is reliability without surprises.
A Southern Italy dark roast that was too dark for pour over but made excellent lattes and cortados with full rich chocolatey notes.
A cortado that taught me more about barista interactions than espresso extraction—sometimes the people-watching is the real brew.
This month I'm releasing a big set of updates to MPLS Coffee. The biggest is a facelift and a name change from MPLS Coffee to MN Coffee.
A Pink Bourbon from Colombia that made the best cold brew of the year—red fruit and blueberry notes that I could drink all day.
A Portland Maine traditional espresso that didn't match my first bag—switched to primarily espresso as I figured out milk was leaving me bloated.
Two dark roasts—Blue Orchid and Boomerang—that confirmed I'm a light-to-medium roast person. Good reminder about personal preference.
A Minneapolis roaster that's fine but not great—chocolate and corny notes couldn't justify specialty prices for the weekly rotation.
An East African cold brew with blood orange and black tea notes—saved my Verve subscription after too many fruity African blends.
An East African light roast that made outstanding cold brew with pear and marmalade notes—one of the best cold brews I've made in some time.
A Costa Rican with green apple, plum, and butterscotch notes—earned five stars even when espresso ran thin. Might be my favorite Verve coffee.
The first five-star coffee of my journal—smooth, chocolatey Honduran that made wonderful cortados and flat whites once dialed in.
A Guatemalan coffee that made excellent pour overs but gave me trouble on espresso—some coffees just prefer one brew method.
A Latin American coffee with cherry, hazelnut, and dark chocolate notes—redeemed the new year after machine maintenance fixed extraction issues.
A Costa Rican light roast that gave me weird espresso results on Christmas Eve—grind settings made no sense and frustrated the holiday morning.
Verve's seasonal Holiday Blend made really great eggnog lattes—perfect for seasonal drinks without being gimmicky.
A Peruvian single origin with fudge notes—a sweet morning treat that Katie loved and could have easily been four stars.
A Kenyan single origin that the barista called a banger—he was right. Powerhouse coffee that earned five stars for Thanksgiving.
My first encounter with Ethiopian beans taught me that small beans need different grind settings—a one-star result that started a year-long learning curve.
A Honduran single origin from Verve that was really good and easy to brew in the Chemex—tasted more dark than the light roast suggested.
My first bag from S.K. Coffee—a Papua New Guinea single origin that delivered solid three-star territory.
An Indian single origin from Verve that kicked off my coffee journal—solid but unremarkable, a fine way to begin tracking home brews.