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  Let's be real for a second. If you've ever bought an $8 bag of coffee at the grocery store and found it tasted like actual dirt, there’s a reason for that. It's not you; it's the coffee. The truth is, quality costs, and there’s no way around it. Today, let’s break down why some coffee just isn’t worth it—and why you, the coffee lover, deserve so much better. The Commodity Coffee Trap Cheap coffee is a trap—a convenience play that ultimately costs you in flavor and experience. Some of the old-school roasters got caught up in the commodity game, driven to sell coffee for as cheap as possible, cramming those aisles at the grocery store with their $8 bags. But think about this: how can you expect great quality when the whole point is to be the cheapest on the shelf? The answer is, you can't. You can’t deliver a cup with nuance, flavor, and depth for $8. The economics just don’t add up, especially when you consider the actual cost of specialty-grade coffee. The Real Cost of Quality Coffee Let’s do some simple math. Most specialty-grade coffee starts at around $4-$5 per pound for the green, unroasted beans. This doesn’t even account for the 15% moisture loss during roasting. Add to that labor costs, overhead, packaging, shipping, and—oh yeah—a small margin of profit to keep the lights on. Suddenly, that $8 bag sounds more like a gimmick than a genuine attempt at good coffee. At Ember Coffee, we take pride in our air roasting process—a method that ensures even heat distribution and highlights the true, complex flavors of our beans. It’s not about cutting corners; it’s about celebrating what coffee can be. That’s why we’ve earned our reputation as Minnesota’s Best coffee shop and why we’re not interested in the commodity game. We believe you deserve something better. Why Cheap Coffee Tastes Like Dirt If your coffee tastes like butt or feels like it’s wrecking your stomach, there’s a reason for that too. Commodity-grade beans are often grown for yield, not quality, which means they’re picked green, improperly processed, and jammed into big roasting machines that char them to a bitter crisp. It’s no wonder that all you taste is smoke and burnt rubber—it’s the flavor of shortcuts. At Ember Coffee, we know the difference between roasting for flavor and roasting to mask flaws. Cheap roasters lean heavily on dark roasting because it hides all the defects. With our artisan roaster approach, we roast to enhance the bean’s natural qualities—whether it’s the bright citrus of a washed Ethiopian or the buttery caramels of our 10,000 Lakes Blend. A Challenge to Roasters To my fellow roasters out there: we can do better. Let’s step away from the race to the bottom, where the goal is to crank out the cheapest product we can. Let’s put the customer first and make coffee that respects the process, the farmers, and the people drinking it. Every bag of coffee is a story. It’s the story of where it was grown, how it was harvested, and the care that went into roasting it. When you reduce that to a dollar figure—an $8 bag—it’s like taking a beautiful book and tearing out half the pages. We owe it to ourselves, our craft, and our customers to do better. The Ember Difference At Ember Coffee in Big Lake, we’ve always taken a different path. We roast with intention, using our air roasting technology to achieve the kind of precision and consistency that you simply can’t get in mass-market roasting. That’s why we’ve become an award-winning coffee shop—because people can taste the difference when care and quality come first. If you’ve been drinking cheap coffee and wondering why it doesn’t quite sit right, consider this your invitation to experience something better. Specialty-grade coffee isn’t just about snobbery or spending more money. It’s about tasting what coffee is meant to be—a drink that’s rich, complex, and satisfying, not one that tastes like an ashtray or upsets your stomach. Put Quality First The next time you’re in the grocery store and tempted to grab that $8 bag, take a second to think about the real cost. You deserve more than shortcuts. You deserve the kind of coffee that’s crafted with care—where every bean is roasted for flavor, not for convenience. That’s the kind of coffee we make at Minnesota's Best—and the kind of coffee you’ll find at Ember Coffee. Let’s change the way we think about coffee. Let’s demand more from our morning cup—whether that means stopping by our Big Lake coffeeshop or ordering a bag of freshly roasted beans online. Because life’s too short for bad coffee.

  There's always that one question that comes up at Ember Coffee: "Got anything darker?" For years, I’ve held the line on our roast profiles. I believed in keeping things on the lighter side, allowing the nuances of our specialty-grade beans to shine. But lately, I’ve been reconsidering—and it all started with a piece of history from Michael Sivetz. The History of Coffee Roast Levels The world of coffee roasting is filled with different roast levels, each offering its own distinct flavor profile. From light to dark, the way coffee is roasted affects everything—brightness, body, bitterness, and even aroma. Lighter roasts have been favored for their fruity acidity and floral notes, while dark roasts have traditionally offered boldness and deep caramel flavors. Michael Sivetz, a legendary coffee engineer, published his thoughts on roasting in the 1960s, when he wrote a manual for an 8-pound air roaster—a predecessor to the very air roasters we use at Ember Coffee today. He suggested that the ideal roast temperature was 450°F, rather than the usual 430°F used for lighter profiles. This got me thinking—maybe there was something about the dark roast experience that I hadn’t fully explored. Experimenting with Higher Roast Temperatures I’ve always aimed to bring out the best possible flavors in our beans. But the idea of roasting a little darker, somewhere between 450-470°F, sparked my curiosity. Could I create a darker roast that still highlighted the complexity of our beans without overwhelming them with bitterness? Most of the time, dark roasting has been used by commodity roasters to mask poor quality. Roasting dark can easily become a way to hide flaws—but what if, instead, we could balance darkness and caramelization while retaining those incredible, specialty-grade aromatics? So, I rolled up my sleeves, fired up our roaster, and started experimenting. Dark Roasts vs. Specialty Roasts: What’s the Difference? When it comes to dark roast, it’s easy to go too far. The result? A smoky, bitter cup that could be made from just about any coffee out there—no character, no identity. That's why commodity coffee companies often choose the darkest possible roast for cheap beans; it masks their shortcomings. But that’s not what we’re about at Minnesota's Best artisan roaster. Our goal is to celebrate the bean in every way we can, even at a darker roast level. The trick is in the balance. As I experimented with roasts in the 450-470°F range, I noticed some interesting things. Roasting at this temperature lets me develop deep, rich flavors—think dark chocolate, toffee, even hints of smoky sweetness—but still keeps the unique characteristics of the bean intact. Our air roasting process helps achieve that balance; the even heat distribution and precise temperature control are key to avoiding the bitterness that often plagues dark roasts. A New Roast Level for the Masses After months of tweaking, testing, and tasting, I’m excited to announce that we’re introducing a new line of darker roasted coffees here at Ember Coffee. These roasts are going to be in that sweet spot—not too light, not too dark, but just right for those who love a bold cup with depth, while still appreciating the artisan qualities of specialty coffee. I want these roasts to embody the warmth of our Big Lake coffeeshop, where community and flavor go hand in hand. This isn’t about masking flavors; it’s about enhancing them, adding that extra layer of richness and caramel while keeping the underlying brightness and complexity that makes Ember Coffee special. Why You Should Give Dark Roasts a Chance For those of you who’ve been loyal to our lighter roasts—I get it. Light roasts are beautiful and complex, but there’s a whole world of flavor that opens up at higher roast temperatures. A well-done dark roast can be comforting, bold, and surprisingly nuanced. With our new releases, I hope to bring that experience to you—the richness of a classic dark roast without the burnt, one-dimensional taste that’s often expected. If you’ve been one of those customers asking for something a bit darker, now’s the time to give it a try. You’ll get that boldness you’ve been craving, but with all the careful craftsmanship you’d expect from an award-winning coffee shop. And if you’re in the neighborhood, come down to Ember Coffee in Big Lake and let us brew you a cup of our newest creation. I think you’ll be surprised by what a little extra heat can do. The Ember Difference At Ember Coffee, we’re always looking for ways to push boundaries without sacrificing quality. As a Minnesota artisan roaster, our mission has always been to offer coffee that’s crafted with love, precision, and respect for the beans. These new dark roasts are a testament to that mission. They’re not about following trends—they’re about evolving, exploring, and always striving to bring you the best coffee possible. Come taste the difference. Whether you’re a light roast purist or a dark roast lover, our goal is to bring you on this flavor journey, one cup at a time. Let’s explore depth, boldness, and nuance together.

  Why do some coffee lovers insist that pour over is the only way to go? There’s something about the pour over method that brings out the passion in coffee enthusiasts. At Ember Coffee, we love talking about what makes a cup truly special, and pour overs are definitely worth exploring. They have a rich history, and the flavors they extract are unlike anything you’d get from a regular drip machine. Today, we'll dive into the Chemex, V60, and Hario methods and how they compare to your trusty Mr. Coffee machine. A Brief History of the Pour Over The pour over method has been around for over a century. It all started in 1908 when Melitta Bentz, a German homemaker, decided she wanted a cleaner, smoother cup of coffee without the bitterness that typical percolators produced. She invented the first paper coffee filter and the concept of the pour over was born. Fast forward to today, and pour over coffee has become a favorite for those who love the artisan process of brewing. Pour over brewing isn't just about making coffee—it's about taking your time and truly appreciating the beans. Here at Ember Coffee, we know our air roasting process helps unlock flavors that are perfect for this method. Minnesota’s Best coffee shop wouldn’t be complete without a little pour over magic. Chemex vs. V60 vs. Hario There are a few popular tools for making a pour over: the Chemex, V60, and Hario are some of the most well-known. Let's break down the differences: Chemex: Smooth and Balanced The Chemex is an iconic coffee brewer—its hourglass shape and wooden collar are unmistakable. Invented in 1941, the Chemex uses thick paper filters that remove much of the oil from the coffee, resulting in a clean and smooth cup. It’s ideal for those who like a mellow, well-balanced flavor without too much bitterness. If you're brewing with Ember Coffee’s air-roasted beans, you'll taste all the nuanced flavors that our roasters carefully craft. V60: Bright and Crisp The V60 by Hario, on the other hand, is a favorite for those who like a little more brightness and acidity in their coffee. Its conical design with spiral ridges allows for greater control over the flow rate and extraction, which means you can really dial in the flavor. The V60 is a favorite among baristas because it gives you the flexibility to highlight the more delicate notes in a coffee—perfect for those mornings when you want something bright and lively. Hario Switch: Versatile and Foolproof The Hario Switch combines the control of the V60 with a clever valve that allows for immersion brewing. It’s a versatile tool that lets you experiment with both pour over and immersion methods. If you’re new to pour overs and feeling intimidated, the Switch can be an approachable gateway. The Minnesota roaster in us loves seeing how different methods bring out different flavors. Why Pour Over Tastes Different Than Mr. Coffee So why does a pour over taste so different from the trusty Mr. Coffee? It all comes down to control. With a pour over, you control the water temperature, flow rate, and brew time—all key variables that affect how your coffee tastes. Pour overs allow you to highlight specific tasting notes, whether that’s the buttery caramels of our 10,000 Lakes Blend or the bright citrus of our Ethiopian single-origin. Mr. Coffee machines are convenient, but they’re designed to brew quickly and efficiently, sometimes at the cost of flavor. They often don’t reach the optimal temperature for coffee extraction (195-205°F) and can brew too fast to let the coffee grounds fully bloom. The result is a cup that’s often flat and lacking complexity compared to a carefully brewed pour over. How to Get Started With Pour Overs If you’re ready to give pour overs a try, we recommend starting with freshly roasted beans from a Minnesota artisan roaster like Ember Coffee. Freshness is key—air roasting helps us highlight all the unique qualities of each bean, so you get a more flavorful experience. Grind Size Matters: For pour overs, you want a medium-fine grind. Think of it like sea salt in texture. A consistent grind ensures even extraction, giving you that smooth cup. Water Temperature: Aim for 195-205°F. Too hot, and you’ll burn the coffee; too cool, and it’ll be under-extracted. Take Your Time: Pour overs are all about taking it slow. Pour a little water, let the coffee bloom, then continue pouring in a slow, steady spiral. This lets the coffee grounds expand and release all those rich oils and gases. Pour Over: More Than Just Coffee Pour overs aren't just about getting caffeinated—they’re about the ritual. Taking the time to grind, bloom, and pour is almost meditative. At Ember Coffee, we often hear from customers who say that making a pour over is the best part of their morning. It’s a way to connect with the coffee, to appreciate the work that went into growing, roasting, and finally brewing it. If you’re in Big Lake, stop by our award-winning coffeeshop and ask our baristas about pour over tips. We love helping people discover their ideal brew method, and our Minnesota's Best title means we’re always ready to share what we know.

Ever wonder why your home-brewed coffee doesn’t quite match up to your favorite coffeeshop’s? You’re not alone. Brewing great coffee at home doesn’t have to be complicated, but there are a few key things that can make all the difference. Here at Ember Coffee, we’ve been named Minnesota’s Best for a reason, and we want to share some tips that will help you enjoy a better cup, every day. Step 1: Quality Coffee Beans are Everything It all starts with quality. If your beans aren’t great, no fancy brewing technique is going to save your cup. Many people think any bag of beans will do, but if you’re looking to make a great cup of coffee, you need specialty-grade beans roasted with care. Here at Ember Coffee, we use air roasting to ensure that every bean is roasted evenly, which brings out the best flavors without the bitterness. Think of it like cooking—better ingredients lead to better dishes. Your coffee is no different. Don’t settle for stale, pre-ground beans from the grocery store. Our award-winning coffee is roasted fresh, which means you’ll be tasting all the unique notes and complexities that you simply won’t find in cheaper bags. Step 2: Invest in a Grinder A grinder might just be the most important tool in your home brewing arsenal. Forget about splurging on the latest gadget; if you’re serious about great coffee, start with a quality burr grinder. Grinding your coffee just before you brew ensures that the flavors stay fresh and aromatic. Coffee stales fast once it’s ground, and even the best beans can turn flat if left exposed to air for too long. A burr grinder (not a blade one!) will give you a consistent grind size, which is crucial for even extraction. At Ember Coffee in Big Lake, we always recommend grinding fresh—whether you’re making a pour-over, French press, or even a good old drip coffee. Trust us, the difference is worth it. Step 3: Don’t Get Fooled by Gimmicks There’s a lot of gear out there that claims to “revolutionize” your coffee, but here’s a secret: most of it isn’t necessary. You don’t need a thousand-dollar espresso machine to make great coffee. What you need are the basics done well—good beans, a proper grinder, and fresh water. Some people think they need gadgets like scales with timers or fancy pour-over stands. While those tools can help you refine your brewing, they’re not essentials. Instead of spending money on gimmicks, focus on what really matters. Spend your budget on quality beans from an artisan roaster like us at Ember Coffee. We believe in putting the customer and craft first, and we’re here to be your personal barista, walking you through what you need (and what you don’t). Step 4: Nail the Brewing Process It all comes down to how you brew. No matter what method you choose, there are a few basic rules to follow to get the best results. First, make sure your water is at the right temperature—between 195°F and 205°F. Too hot, and you’ll scald the coffee; too cool, and you won’t extract the full range of flavors. The ratio of coffee to water matters, too. A good starting point is 1:16—that means 1 gram of coffee for every 16 grams of water. This ratio works well for most brewing methods and ensures that your coffee isn’t too strong or too weak. And finally, remember: practice makes perfect. The baristas at our Big Lake coffeeshop didn’t nail every pour-over on the first try, and you don’t have to either. The key is consistency, so keep brewing, keep tasting, and don’t be afraid to adjust things as you go. Ember Coffee: Your Personal Barista At Ember Coffee, we want to be more than just your favorite Minnesota roaster. We want to be your partner in making better coffee at home. We know that quality comes first, and we’re here to provide you with freshly roasted, specialty-grade beans that make all the difference. Whether you’re looking to upgrade your brewing game or just want to enjoy a more satisfying cup, we’re here to help. Come visit our award-winning coffee shop in Big Lake or check out our online selection of freshly roasted beans. Let us be your guide to better home brewing—because life is too short for bad coffee, and you deserve the best.

How to Dial in the Perfect Espresso Shot for Barista-Level Brews Ever wonder how to make that perfect shot of espresso at home? You're not alone. Brewing an espresso that brings out the best flavors can feel like a bit of an art, but with a little guidance, you can create that rich, balanced shot right in your kitchen. At Ember Coffee, our team—named Minnesota’s Best Coffee Shop and proud artisan roasters—loves sharing our knowledge to help you make the most of our Big Lake coffeeshop experience at home. Let's dive into the essentials of dialing in the perfect shot. Step One: The Grind is Everything Your espresso journey starts with the grind. For the perfect espresso shot, you need to get your grind size just right. Too fine, and your espresso will taste bitter; too coarse, and it’ll be sour and weak. A good tip is to think of your coffee grounds like table salt—small but still textured. If you’re using freshly roasted beans from an award-winning Minnesota roaster like Ember Coffee, you’re already off to a great start. Freshly roasted coffee makes all the difference, especially when air roasting like we do here at Ember. Air roasting helps bring out all the natural flavors of the bean—so having the right grind will ensure you capture all those subtle notes. Step Two: Getting the Dose Just Right Your dose matters more than you think. For a standard espresso, you’re looking to use around 18-20 grams of coffee. The trick is to be consistent. Weighing your coffee each time helps you get repeatable results. Many beginners skip this step, but dosing accurately is one of the most impactful things you can do to improve your espresso. Our artisan roaster process ensures you’re getting the perfect roast profile to maximize flavor, but if you don’t dose accurately, you’ll never unlock that potential. Step Three: Dialing In With Brew Time Now we’re getting into the heart of dialing in. Brew time should be between 25-30 seconds for a double shot of espresso. Start your timer the moment you start the shot. If it’s running too fast, your grind might be too coarse, and if it’s slow and syrupy, your grind could be too fine. Adjust your grind size until you hit that sweet spot. At Ember Coffee in Big Lake, we often talk about the difference between a “fast” shot and a “perfect” shot. When your shot runs too fast, you lose out on all those buttery caramels and chocolatey notes—the very things that make our Minnesota’s Best espresso blend shine. Step Four: Tamping Consistency Tamping your coffee evenly is essential. It’s what makes sure water flows through your grounds properly. You want to apply about 30 pounds of pressure—firm but not crushing. The key is consistency: you want the same tamp every time. If you tamp unevenly, the water will flow through easier on one side, and you won’t get an even extraction. One trick we love sharing at our Big Lake coffeeshop is to hold the tamper like you’re shaking someone’s hand. Use your body weight, not just your arm, and give it a solid press. Step Five: Taste and Adjust This is where the magic happens. Once you’ve pulled your shot, it’s time to taste it. Does it taste sour? Then your shot ran too quickly, and your grind needs to be finer. Is it bitter? It could mean the shot took too long, and you need a coarser grind. Each taste tells a story, and each adjustment brings you closer to that perfect shot. When you’re dialing in, remember: good espresso is all about balance. You want a harmony between sweetness, acidity, and bitterness. With our air-roasted beans, you’ll often taste bright citrus up front, followed by those deep, rich chocolates that we’re known for at Ember Coffee. A Few Pro Tips for Better Espresso at Home Use Fresh Coffee: The fresher, the better. Our air-roasted beans at Ember Coffee are usually best between 4-20 days after roasting. Water Quality: Don’t underestimate the power of good water. Filtered water will make a huge difference in the taste of your espresso. Consistent Practice: Making the perfect shot takes practice. Even our award-winning baristas started with imperfect shots before they dialed it in. Make the Most of Your Minnesota Roaster Dialing in an espresso shot is about understanding your beans and building consistency. At Ember Coffee, we pride ourselves as a Minnesota roaster who cares deeply about our coffee, our community, and bringing you the best. Whether you stop by our Big Lake coffeeshop or order from our monthly coffee subscription, know that each bean has been roasted with care to bring out the best possible flavors. With a little patience, some experimenting, and maybe a fresh bag of our artisan-roasted beans, you’ll be pulling perfect shots in no time. Don’t forget—if you need advice or just want to share your progress, our team at Minnesota's Best is always here to help. After all, great coffee is a journey we take together. Happy brewing!

Coffee is more than just a beverage; it’s a global connection that bridges farmers, roasters, and consumers. At Ember Coffee, located in the heart of Big Lake, Minnesota, we take pride in being a part of this journey. Our story is not just about great coffee but also about our commitment to ethical sourcing and sustainable practices. In this article, we’ll explore how we source our beans, the ethical considerations we prioritize, and it impacts Minnesota coffee culture. Sourcing the Finest Beans Every cup of coffee at Ember Coffee begins with the finest beans sourced from around the globe. We collaborate with three primary suppliers: De La Finca Coffee Imports, List + Beisler, Atlas Coffee, and Cafe Imports. These partnerships ensure that we receive high-quality beans while supporting sustainable and ethical farming practices. De La Finca De La Finca Coffee Importers has a rich history spanning over five generations of coffee farming in the highlands of Comayagua, Honduras. The family tradition, which started in the early 1900s, continues today with over 22 family members actively involved in coffee farming. De La Finca is known for its direct trade approach, ensuring that farmers receive fair compensation and that the coffee is produced sustainably. List + Beisler List + Beisler, based in Germany, has been dedicated to sourcing and delivering top-quality coffees since 1901. They work closely with smallholder farmers, cooperatives, and estates worldwide to promote sustainable practices and equity along the supply chain. Their commitment to "Premium Coffee Culture" ensures that every bean we receive is of the highest quality, grown and harvested with care and expertise. Atlas Coffee Atlas Coffee Importers, based in the United States, offers personalized coffee trading services that benefit the entire supply chain. They are dedicated to paying premium prices, investing in environmental sustainability, and providing ongoing education and quality assurance. Atlas Coffee ensures that both the producers and consumers of coffee receive the best possible products and services. Ethical Sourcing Practices At Ember Coffee, ethical sourcing is at the core of our operations. We believe that fair compensation and sustainable practices are vital for the well-being of coffee farmers and the environment. Fair Trade and Direct Trade Models We employ both Fair Trade and Direct Trade models to ensure ethical sourcing. Fair Trade guarantees that farmers receive at least the market price for their beans, providing a financial safety net. Direct Trade, on the other hand, involves direct relationships with farmers, often bypassing traditional trading routes. This model promotes transparency and typically involves paying above market rates to reflect the quality and sustainability of the produce. Environmental Sustainability Environmental degradation is a significant concern in coffee production. We emphasize practices that preserve the health of the planet, such as sustainable farming methods and reducing the carbon footprint of our operations. By supporting environmentally responsible growers, we contribute to the global effort to combat climate change. Challenges to Ethical Sourcing While we are committed to ethical sourcing, the journey is fraught with challenges. Market Fluctuations Coffee farmers often face fluctuating market prices that can significantly impact their livelihoods. The global coffee market is highly volatile due to various factors, including weather conditions, supply and demand dynamics, and geopolitical events. Extreme weather events such as droughts and floods can disrupt coffee production, leading to supply shortages and price spikes. Additionally, changes in global demand, economic conditions, and political instability in coffee-producing regions can contribute to market fluctuations, making it challenging for farmers to predict their income and plan for the future. These fluctuations can erode profit margins and affect the sustainability of coffee farming operations (Coffee Intelligence) (Tropiq). Climate Change Climate change poses a severe threat to coffee production. Rising temperatures and unpredictable precipitation patterns can reduce the areas suitable for coffee cultivation by up to 50%. This reduction not only affects the quantity of coffee produced but also its quality, as coffee plants are highly sensitive to changes in climate. Extreme weather events, such as hurricanes and floods, have devastated coffee plantations in Central America, causing significant crop losses and infrastructure damage. These changes force farmers to adopt new farming methods and invest in climate-resilient crops, which can be costly and may not always yield the desired results (Euronews) (Daily Coffee News by Roast Magazine). Labor Practices Unfair labor practices, including child labor and exploitation, remain prevalent in some coffee-producing regions. Economic pressures and the need for additional income often lead to the use of child labor on coffee farms. Moreover, the rising costs of production inputs like fertilizers, combined with market price volatility, put additional strain on farmers, sometimes resulting in cuts to workers’ wages and benefits. Addressing these issues requires enforcing labor laws, providing education and alternative income opportunities, and ensuring fair wages for adult workers. Companies and organizations must implement robust due diligence systems to identify, address, and prevent labor risks, ensuring ethical labor practices throughout the supply chain (Daily Coffee News by Roast Magazine) (Markets). Our Approach To address these challenges, Ember Coffee adopts a multifaceted approach that involves close collaboration with our partners, continuous monitoring of our supply chain, and proactive engagement in sustainability initiatives. Collaboration with Partners By working closely with De La Finca, List + Beisler, Atlas Coffee, and others, we ensure that our sourcing practices align with our ethical standards. These partnerships are integral to maintaining a transparent supply chain and directly supporting farmers. De La Finca Coffee Importers, for instance, emphasizes direct trade relationships with smallholder farmers in Honduras, ensuring fair prices and investment in local communities. Similarly, List + Beisler has been dedicated to sustainable sourcing since 1901, promoting shared value and equitable practices throughout the supply chain. Atlas Coffee Importers focuses on creating meaningful, long-term partnerships with growers, ensuring that both producers and consumers benefit from high-quality, ethically sourced coffee (List Beisler) (Atlas Coffee Importers) (De La Finca Coffee). Continuous Monitoring We continuously monitor our supply chain to ensure compliance with ethical standards. This involves working with our partners to conduct regular visits to farms, perform audits, and maintain direct communication with our suppliers. Continuous monitoring helps address any issues promptly and ensures that our practices are consistently aligned with our values. Such initiatives ensure that all aspects of the supply chain are transparent and ethical. Engagement in Sustainability Initiatives We actively engage with our partners in sustainability initiatives aimed at reducing our environmental footprint and promoting sustainable practices among our suppliers. This includes investing in projects that support reforestation, water conservation, and renewable energy in coffee-producing regions. Initiatives like the Rainforest Alliance and USDA Organic certifications focus on sustainable farming methods that protect ecosystems and improve the livelihoods of farmers (CoffeeTalk). These efforts are crucial for ensuring the long-term sustainability of coffee production and for supporting the livelihoods of coffee farmers in an environmentally friendly manner. Embracing Twin Cities Coffee Culture As a local coffee roaster in Central Minnesota, we are proud to be part of the vibrant Twin Cities coffee culture. Our commitment to quality and ethical sourcing resonates with the values of our community, fostering a deeper connection between our customers and the global coffee industry. Community Engagement We engage with our local community through events, collaborations, and educational programs. By sharing our knowledge about ethical sourcing and sustainable practices, we aim to inspire others to make conscious choices about their coffee consumption. Supporting Local Businesses Collaboration with other local businesses is a cornerstone of our approach. By working together with cafes, restaurants, and retail partners in the Twin Cities, we help to promote a culture of sustainability and quality in coffee. Conclusion The journey from bean to brew is complex, involving numerous steps and countless hands. At Ember Coffee, we are committed to making this journey as ethical and sustainable as possible. By prioritizing fair wages, environmental sustainability, and transparency, we ensure that every cup of coffee we serve is not only delicious but also makes a positive impact on the world. Join us in celebrating the rich coffee culture of the Twin Cities and savor each sip, knowing that it supports a better future for coffee farmers and our planet.

What Are Mycotoxins? Mycotoxins are toxic substances produced by certain types of mold and fungi. These molds can grow in warm and humid conditions, meaning they can potentially contaminate various foods, including coffee beans, as they journey from production to consumption. The World Health Organization (WHO) identifies cereals, nuts, spices, dried fruits, apples, dried chiles, and coffee beans as foods that might host these molds. It's important to note that the presence of mold does not automatically mean mycotoxins are present. Mycotoxins need specific conditions to grow, and there are many different types of mycotoxins, not all of which affect all food products. Common Mycotoxins in Coffee Among the various mycotoxins, Aflatoxins and Ochratoxin A (OTA) are the ones most commonly associated with coffee. Aflatoxins Aflatoxins tend to grow on grains, nuts, and spices. They are regulated in several parts of the world, and the US limits their presence in foodstuffs to 20 parts per billion (ppb). Interestingly, research has shown that coffee contains properties, like caffeine, which may help inhibit the damage caused by Aflatoxins, especially to the liver. This means that decaffeinated coffee might actually have a higher likelihood of containing Aflatoxins, but this is carefully monitored during the decaffeination process. Ochratoxin A (OTA) OTA is considered potentially harmful to kidneys and the immune system, and has been shown to be carcinogenic in rats and mice. In the European Union, regulations prohibit more than 3.0 micrograms per kilogram (µg/kg) of OTA in roasted coffee. While the US does not have federally regulated limits for OTA, the coffee industry maintains strict standards to ensure safety. Mycotoxins in Coffee: The Facts Emma Sage, Director of Education Resources at the Coffee Quality Institute, explains that "there is no way to tell if a coffee has been contaminated by OTA unless it is tested by a lab." Mycotoxins can form during coffee processing or storage if conditions are not ideal. However, extensive testing and quality controls in the coffee industry help mitigate these risks. Some brands market their coffee as "mold-free" or "mycotoxin-free" and may even conduct tests to back these claims. Without knowing a company's specific standards, it's challenging to assess the validity of these claims. In fact, such claims can sometimes be more about marketing than science. It's essential to be cautious about brands making bold claims without transparent testing results. Remember, if you consume grains, dried chiles, or dried fruits, you're already exposed to low levels of mycotoxins. How Much Is In My Coffee? The potential effects and amounts are, of course, related. Studies demonstrate that: Four cups of coffee per day contain only 2% of the ochratoxin. The Food and Agriculture Organization and the World Health Organization have deemed this exposure safe, but it is too low to be of practical significance. Modern processing methods used by specialty coffee growers effectively eliminate most molds and mycotoxins. Roasting kills molds that produce mycotoxins, reducing them by up to 96%. Decaffeinated coffee may contain a higher concentration of mycotoxins due to the absence of caffeine, a natural agent that inhibits mold growth. However, the measured levels remain too low to be of concern. In effect, 99% of specialty grade coffee is mold and mycotoxin free. The liver neutralizes mycotoxins, so they do not accumulate over time. Coffee contains compounds that may reduce the effect of aflatoxins. Our Rigorous Quality Process At Ember Coffee, we prioritize quality and safety above all else. Our rigorous process ensures that our green coffee beans are thoroughly vetted before they even reach our roastery. We work with trusted importers who maintain strict standards to ensure the beans are mold-free while in their warehouses. Additionally, we don't keep coffee on hand for long periods, ensuring it's always fresh and continually moving through our supply chain. Due to the lack of an industry standard, we've established our own rigorous set of standards to provide you with the best coffee possible. This includes: verifying regular testing with our importers sourcing only SCA-scored 82+ specialty beans closely monitoring our warehouse conditions inspecting every shipment for the presence of mold collaborating with other like-minded roasters across the globe constantly re-evaluating this process based on the latest research Strict adherence to our internal safety protocols ensure our coffee is not only delicious but also safe. Should You Be Worried? Worrying about mycotoxins in coffee is a personal choice. Different sources provide varying perspectives on their safety. Organizations representing the consumer coffee industry, such as the National Coffee Association, assure that mycotoxins in coffee are not a significant concern. We believe that paying an extra premium for coffee advertised as free of mold is a waste of money. According to Dr. Mark Corey, head of science and regulatory affairs for the National Coffee Association, “an average adult would need to consume up to 410,000 8 oz servings of brewed coffee per day to exceed safety levels established by scientific studies.” Conversely, some wellness-focused companies promote "mold-free" coffees, claiming higher safety standards. If this appeals to you, ensure the brand is transparent about its testing processes and results. Be wary of brands making broad claims without the data to back them up. The Bottom Line Mycotoxins can, in theory, be present in coffee. However, coffee sold in the United States rarely contains harmful levels of these toxins. A study conducted by researchers in Spain and published by the National Institute of Health (NIH) found that in people who drank four cups of coffee a day, mycotoxin levels were only at 2% of the maximum safe level. Even studies cited by those concerned with mycotoxins, such as Bulletproof's Dave Asprey, acknowledge that levels found in coffee are typically very low. Moreover, the coffee industry has been proactive in addressing mycotoxins since at least the 1990s, often opting for wet processing methods which remove most mold spores if they are present. As a consumer, there's little reason to worry about mycotoxins in your coffee. Enjoying a cup of high-quality, specialty grade coffee from a reputable source like Ember Coffee can put your mind at ease. Try Our Specialty Grade Coffee At Ember Coffee, we are committed to providing the highest quality coffee, roasted to perfection. Our specialty grade beans are carefully selected and processed to ensure you get a delicious and safe cup of coffee every time. In the end, it is a personal decision for every health-conscious coffee lover to pick beans, dose, and time coffee intake for maximum benefit. If you have questions, we are here to help!

Cold brew coffee has taken the coffee world by storm in recent years, promising a smoother, less acidic beverage that's perfect for hot summer days. But what exactly is cold brew coffee, and how is it different from regular coffee? We get asked this quite frequently at our coffeeshop in Big Lake, Minnesota. On our website, we've even had people as far as Maine chat with our roasters asking for recommendations. So here's a collection of notes and thoughts we share from our experience here at Ember Coffee Co. as local roasters. What is Cold Brew Coffee? Unlike iced coffee, which is brewed hot and then cooled, cold brew coffee is made by steeping coarsely ground coffee beans in cold or room temperature water for an extended period, usually 12-18 hours. This slow extraction process results in a coffee that is often described as smoother and less acidic than its hot-brewed counterpart. Benefits of Cold Brew Coffee Cold brew coffee offers several advantages over traditional hot-brewed coffee: Lower Acidity: The cold brewing process extracts fewer acidic compounds, making the coffee easier on the stomach and less bitter. Smoother Flavor: The extended brewing time allows for a more gradual extraction of flavors, resulting in a coffee that's rich and smooth. Versatility: Cold brew can be enjoyed straight, diluted with water or milk, served hot or cold, and used in various recipes like cocktails and desserts. Why You Should Try Cold Brew Coffee Cold brew coffee is worth exploring for any coffee enthusiast. Its unique flavor profile, lower acidity, and versatility make it a great addition to your coffee repertoire. Plus, it's perfect for making large batches that can be enjoyed throughout the week. If you're new to cold brew, start with our basic recipe and experiment with different beans and ratios until you find your perfect brew. For those looking to elevate their cold brew game, consider trying [Placeholder for Product Name], which is specially selected for cold brewing. As they say, "good things come to those who wait." If you can wait 12-18 hours for your coffee to brew, you're in for a treat with cold brew coffee.  Make Cold Brew Coffee at Home Making cold brew coffee at home is simpler than you might think, and you don't need any special equipment—though we DO have some special kits about to be dropped soon! But anywho. here's a basic recipe to get you started: Ingredients: 1 cup coarsely ground coffee beans 4 cups cold or room temperature water   Instructions: Grind the Beans: Use a coarse grind, similar to what you would use for a French press. Combine Coffee and Water: In a large jar or French press, mix the coarsely ground coffee with water. Steep: Cover and let it steep at room temperature for 12-18 hours. Strain: Use a fine mesh sieve or a coffee filter to strain the coffee grounds from the liquid. Serve: Dilute the cold brew concentrate with water or milk to your taste. Serve over ice and enjoy! Interesting Cold Brew Recipes Cold brew coffee is incredibly versatile, and there are countless ways to enjoy it. Here are a few recipes to try: Cold Brew Concentrate: Use a stronger coffee-to-water ratio (1:4) and steep for 18 hours. This concentrate can be used in cocktails or diluted to your desired strength. Cold Brew Espresso Martini: Mix 25ml vodka, 35ml coffee liqueur, and 35ml cold brew concentrate. Shake with ice and serve in a chilled glass. Cold Brew Latte: Mix cold brew concentrate with whole milk and ice. Adjust to taste. Tropical Latte: Add sugar and light coconut milk to cold brew concentrate for a refreshing twist. Best Coffees for Cold Brew Almost any coffee can be used for cold brew, but certain types may yield better results. If you prefer fruity notes, try a Colombian coffee. For a smoother, chocolatey profile, go with a Mexico or Papua New Guinea coffee. For a balanced, complex brew, we recommend our signature El Jefe.

Transcript We all know the catch. It seems so easy, but what you get is a watered-down bland version of the cup of coffee that you're craving. We won’t drink coffee like that and neither should you. At Ember Coffee, we thought you deserve a better option. Leading the way in innovation. Our single serve pods are not your typical pod. For starters, we've reimagined everything about pod technology to give you the best single serve specialty coffee experience. Other pods fill just a small portion of their available space with coarse ground over-roasted, low-quality coffee. Our pods maximize the use of space through a special deep brewing capsule that allows the water to have full contact with a finer grind of our top-quality coffee—and on top of that, we actually provide 50% more coffee per cup than your old pod. Our unique lid style seals tightly to keep in freshness but off-gases CO2 for a pod that won't explode or go stale. Did you say stale? That’s right. Conventional brands actually have to use stale coffee or risk the pods exploding as they sit on warehouse and grocery store shelves for months on end. The strength of our poly “P” filter also allows for finer grinds to be used, resulting in a pod that puts your coffee into the ideal balance between strength and extraction. The depth, strength, and double-pleated style of the filter avoids channeling, allowing for a high extraction rate and a better cup of coffee--and what you get is a rich full-flavored single-serve cup of coffee.  That's not all that makes the Ember Coffee pod unique. When you're done with your brew, simply separate the pod pieces and recycle. Our Zero Waste design is all about our steadfast commitment to environmental responsibility. We take it to heart and want to ensure that you can too. Convenient, flavorful, responsible. Our Ember Coffee pods are a better kind of pod. Try one for your next cup and experience the excellence of Ember Coffee Company.

Transcript Hello, I’m Matt from Ember Coffee, where our mission is to elevate the coffee experience by providing ethically sourced, exceptionally roasted coffee. We understand the challenges restaurants and businesses face today—finding reliable, high-quality products shouldn't be one of them. That’s why we’re here to help, to demystify the process, and to deliver coffee that not only tastes good but also does good. At Ember Coffee, our commitment to ethical sourcing means we’re devoted to obtaining our beans in a manner that respects both the environment and the people involved. Our roasting process, featuring the pioneering Sivetz air roaster, known for its fluid bed technology, allows us to consistently deliver a cleaner, more flavorful cup. This technology ensures each bean is roasted evenly, highlighting its unique characteristics and providing a superior coffee experience. Our wholesale program is designed to support your business by offering: Hands-on training sessions and resources, ensuring your team excels at coffee service, Expert consulting to enhance and streamline your coffee offerings, Early access to our new and exclusive coffee selections, Reliable and timely delivery, so freshness is never a concern. We roast only the finest beans, selected from the top 1% globally, which we air roast weekly to ensure peak freshness. This isn’t just about serving coffee—it’s about creating memorable moments for your customers. Partnering with Ember means you’re not just getting a supplier; you’re getting a team committed to your success. We provide the best equipment, tailored support, and continuous guidance to help you serve exceptional coffee with confidence. Join us at Ember Coffee. Let’s work together to make coffee a highlight of your customer’s day and a defining feature of your business.

Transcript Hello, I'm Matt, and at Ember Coffee, we're not just about brewing the perfect cup—we're about empowering your brand with our unique private label offering. Why? Because your vision for a coffee brand deserves to be realized without the complexities and costs of roasting it yourself. At Ember, we provide a service known as toll roasting, where we take your selected green beans and roast them to perfection according to your exact specifications. This is not just about making coffee; it's about crafting an identity and offering a product that resonates with your values and speaks directly to your community. Whether you're a local CrossFit gym looking to energize members with a signature blend, a youth club aiming to fundraise with something unique, or a church community wanting to share a comforting brew, we're here to make that happen. Even local companies and corporate marketing teams find value in creating something bespoke that stands out in today's crowded market. Here's why partnering with us is more than just convenient—it's transformative. By entrusting us with your roasting, you leverage our state-of-the-art facilities and deep roasting expertise, freeing you to focus on your brand and your customers. This is about more than just coffee; it's about creating moments and memories. It's about supporting your strategic goals, whether that’s enhancing customer loyalty, boosting brand visibility, or offering something truly special that tells your story. Imagine your coffee, served in your style, under your brand, without the need to invest in expensive roasting equipment or manage the intricate roasting process. We handle the complexities of roasting so you can enjoy the simplicity of serving. At Ember Coffee, we are committed to quality, community, and sustainability. We ensure every batch reflects this commitment, helping you deliver not just a product, but an experience. An experience that your customers will love, remember, and come back for. So, if you’re ready to elevate your brand with a coffee that's uniquely yours, crafted with care and expertise, let’s make it happen. Let’s brew an unforgettable journey together.

Within every thriving community, you'll likely find an independently-owned coffee shop. In today's world, coffee shops serve as key spaces for community members to connect and engage. It's no surprise that many are curious about the viability of starting their own coffee shop. Here, we share insights from our years of experience running Ember Coffee. We know because we've done it! Let’s explore how to start a coffee shop. What we know about coffee shops Like many, we took a leap of faith when opening Ember Coffee. None of us had prior experience running a business like this, but with a vision and a lot of passion we set out on the journey. Now several years later, we operate a successful cafe, a kitchen, and a roastery. We employ over 20 individuals, some of whom have been with us nearly from the start. To say we’ve learned a few things along the way is an understatement. We’ve learned a ton, some through successful hunches and some through utter failure. Thankfully we’re able to apply those lessons learned to further our business and continue our growth. We’re thankful for the people who coached us along the way by sharing their experience. And now we’re excited to share ours. The coffee shop concept On one side of the coffee offering spectrum, you have restaurants. For them, coffee is a tertiary product that is served after a meal. In the middle, you have cafes where coffee becomes a secondary offering served to nearly every customer alongside made-to-order dishes. And on the other side of the spectrum, you have coffee shops. The primary offering of a coffee shop is, well, coffee. Not only is it in the name, but coffee beverages are also the number one seller. Second to coffee is food, mostly pre-made pastries and light made-to-order dishes. And third, packaged goods like coffee bags and chocolate bars, as well as other retail, will be tertiary offerings. This is important to consider as the concept will have a tremendous impact on your start-up costs. 12 Steps to Opening a Coffee Shop 1. Cast the vision Develop a vision for your customer experience. What are you offering your community that doesn’t already exist? Who in your community are you targeting? What reputation do you want to obtain? Articulate this vision by creating a slide deck. Using images and text to tell the story. Dream big! 2. Build the business model Now focus your vision into a model for a sustainable business. We recommend the Business Model Canvas, an easy to build table for developing your business model. 3. Set your menu By this point, you probably have an idea of what you want to serve. Mock up a menu including all sizes and variants for all items. Once you’ve gotten everything written out, start chopping. Go item by item and ask if it is essential to your business’ success. If it’s not, cut it. A focused and concise menu will help you perform better than a bloated menu with too many options. 4. Find a location You’ll be looking in areas that are either urban or suburban. Neither is better than the other, and there are pros and cons to both. Keep in mind that your rent or mortgage should cost you no more than 10% of your net revenue. If a location costs $5,000/mo, you should be able to bring in at least $50,000/mo in revenue. If you don’t think you can, keep looking. Urban locations have high foot traffic and visibility. They’re in densely populated areas that also have high price tags. The benefit is you’ll be taking advantage of the draw the city creates. You’re going to where the people already are. In these areas, plan to rely heavily on to-go orders. At least half your sales will be from takeaway orders. Therefore, lots of seating isn’t necessary, and you can look for smaller spaces to stay within budget. If you’re looking in the suburbs or on the outskirts, you will likely become a destination drawing people to you. Because of this, you’ll need to find a location large enough for plenty of seating. Customers will likely want to spend time in your shop, so don’t lose a potential customer because all the seats are taken. If you are in a car-heavy area, consider a drive-thru. Drive-thrus can be very successful if you’re able to keep up with the quick pace. Finding larger locations in the suburbs should still keep you within budget because of the cheaper price tag. 5. Design the shop Now that you have a location in mind, hire an architect to help you lay it out. Architects know the building codes and laws to help you avoid costly changes later. You’ll not only be navigating building code but also health department requirements for food prep and city laws for accessibility. 6. Hire a contractor Getting the right contractor to handle the build-out is critical. Once you have your architecture drawings done, send them to several contractors and get multiple bids for the project. You may have a number in mind, but by getting several bids, you’ll be able to zero in on the true cost. Hire someone with a good rate and a good track record. You don’t want to have to repair poor work later on. Also, build-outs almost always take longer than projected. So be sure to pad your schedule and don’t let it stress you if construction takes a few weeks longer than anticipated. 7. Finance Financing can be the most discouraging step in the process. Once you have an idea for the build-out costs, but before you sign any contracts, you need to secure your financing. You’ll either be looking for loans or investment. With investment, you’ll be giving away ownership for capital. This is a great way to finance your shop as long as you and your investors are in alignment. Personal loans can be the easiest way to finance as long as the terms are spelled out clearly like interest rates and payback dates. Loans from banks or the SBA (Small Business Association) are other options, but don’t be discouraged if they tell you no. Banks are typically pretty conservative when lending money to coffee shops. Try your best to avoid credit card debt. Credit cards are the most expensive way to finance your shop. 8. Set up services Most of the items in this list will be happening simultaneously. While you are building out, hiring, and marketing, you’ll also need to be setting up all your services. Services like utilities, internet, security, your POS system, music, and service providers like CINTAS who provide towels, soaps, and floor mats. 9. Make it legal In this business, asking for forgiveness is not easier than permission. Make sure you’re meeting all the legal requirements for operating a business. By this point, you should’ve already set up your LLC with your lawyer or CPA. If you have business partners you should’ve also already set up your Operators Agreement as well. Now you’ll need to apply for an EIN (employee identification number) with the IRS, a state business license, and when you’re ready to open, you’ll need a certificate of occupancy. And definitely don’t forget about insurance coverage! 10. Hire and train Provide plenty of time prior to opening for your team to build camaraderie and confidence. Train on customer service, prep, and bar flow. Use our reference below on figuring out who and how many to hire. 11. Market, market, market Build hype! You want your community eagerly awaiting your opening. Start marketing your business at step 1 in this list. Make a splash by announcing your new business on social and with the local news. Get your family and friends involved. Don’t lose momentum after the announcement, but keep it building by releasing information like the menu, renderings of the layout, pictures of construction, etc. Do small coffee pop-ups throughout the community during build-out to give people a taste. This will help ensure you have a line out the door on opening day. 12. Open! Yay! You finally made it. Before announcing to the public that you’re open for business, work out the kinks by soft opening. At your first soft opening, invite family and friends, and if you can, don’t charge them. This is a gesture to thank them for supporting you, but also give your staff a warm-up. Plan to open for just a few hours, close, and spend a few hours with your staff working through what they learned and adjust what needs adjusting. Then do another soft open where you’re open to the public, but just let the word spread naturally. This will help prevent a rush that can overwhelm your new staff. Once you feel good, announce it to the world! Have balloons, a ribbon-cutting, get the mayor out, a DJ, and do everything you can to make it a celebration because you deserve it! How much it all costs TThe largest hurdle when opening a coffee shop is financing. And to figure out your financing, you need to have an accurate understanding of how much it will cost. And that depends entirely on your business model. The demographic you’re targeting, where they’re located, and the menu and experience that will appeal to them are the primary considerations when estimating your start-up costs. Keep in mind that you should have a goal of paying off your start-up costs within the first 5 years and ideally within the first 3. Your goal is to get to profitability as fast as possible. When estimating how much capital you’ll need to get off the ground, here are the things to consider. Build-out ($100k-$300k) Build-out is going to be your largest startup cost. Depending on the size of the space, your concept, and how much demolition and installation you’ll be doing, your cost will vary significantly. Finding a location that was previously a food & beverage establishment is a great way to reduce your build-out cost. Spend lots of time evaluating your layout and workflow to identify efficiencies like power and water placement. Expect build-out costs to fall somewhere between $100,000 and $300,000. Equipment ($30k-$60k) Equipment is the second largest cost when starting up. And it’s your menu that will dictate it. The equipment for a coffee shop falls into 3 categories: specialty equipment, commercial kitchen equipment, and ancillary equipment. Expect equipment costs to be between $30,000 and $60,000. Specialty equipment Espresso Machine: The heart of any specialty coffee shop, this machine is vital for crafting everything from lattes to macchiatos, ensuring each cup meets the high standards your customers expect. Pitcher Rinser: Installed beside the espresso machine, this tool swiftly cleans pitchers between uses, maintaining the quality of milk-based drinks and speeding up the beverage preparation process. Knock Box: A simple yet indispensable tool for quickly disposing of used espresso grounds, keeping the bar area clean and efficient. Grinders: Critical for any coffee shop that prides itself on freshness, having separate grinders for espresso and regular coffee allows you to grind beans on-demand, preserving their flavor and aroma. Batch Brewer and Airpots: Essential for serving high volumes of coffee during peak hours, these allow you to brew large quantities that stay hot and fresh, catering to customers in a hurry without compromising quality. Hot Water Tower: Ensures that hot water is always available for tea and other beverages, facilitating efficient service and a diverse menu offering. Water Filtration System: A cornerstone for making great coffee, this system ensures that the water used in all beverages is clean and pure, enhancing the taste and quality of the drinks served. Commercial kitchen equipment Ice Maker: An essential piece of equipment that ensures a constant supply of fresh ice for cold beverages, essential for iced coffees, smoothies, and other cold drinks, especially during warmer months. Refrigerators: Crucial for storing perishables like milk, cream, and fresh produce, refrigerators help maintain the freshness and quality of ingredients used in both beverages and food items. Freezer: Used for storing longer-term items such as frozen pastries, ice cream, and backup supplies, a freezer helps manage inventory and reduce waste by preserving essential ingredients until they’re needed. 3 Compartment Sink: A key component for maintaining hygiene, this sink features separate compartments for washing, rinsing, and sanitizing tools and dishes, ensuring that health standards are upheld throughout the operation. Dishwasher: Speeds up the cleaning process and ensures a high standard of sanitation for all dishware and utensils, crucial in a busy coffee shop environment where turnaround times are fast and volumes are high. Work Tables: Provide necessary space for food preparation and assembly, essential for efficient workflow and productivity in the kitchen and service areas of the shop. Ancillary equipment Pour Over Brewers: Ideal for crafting single cups of meticulously brewed coffee, these brewers appeal to connoisseurs who appreciate the art and precision in coffee making. Kettles: Essential for heating water to the precise temperature needed for different types of coffee and tea, ensuring optimal flavor extraction. Tea Pots: Serve a dual purpose, not only for brewing loose-leaf or bagged teas but also for presenting them elegantly to customers, enhancing the tea-drinking experience. Tamp: A vital tool for espresso preparation, it compresses the coffee grounds evenly, ensuring a consistent and flavorful extraction. Tamp Mat: Protects the countertop and provides a stable base for tamping, essential for baristas to apply the right pressure without damaging surfaces. Milk Pitchers: Used for frothing milk to the perfect consistency for lattes and cappuccinos, these pitchers are crucial for the precise pouring and latte art that distinguish specialty coffee. Scales: Ensure precise measurements of coffee grounds and water, crucial for achieving the perfect coffee-to-water ratio and consistency across servings. Stirring Spoons: Used for mixing drinks, they’re also indispensable for preparing layered beverages and ensuring flavors are well incorporated. Whisks: Needed for beating milk, matcha, or other ingredients to create smooth and frothy textures in various drinks. Strainers: Help in filtering out fine particles from teas and coffees, ensuring clarity and purity in every cup. Squeeze Bottles: Useful for storing and precisely dispensing homemade syrups and sauces, they contribute to the efficiency and creativity of drink making. Kitchen Timers: Critical for timing the brewing process, they help baristas achieve perfect brew times for coffee and tea, crucial for maintaining high-quality standards in drink preparation. Furnishings ($5k - $8k) Furnishings are an extension of your brand. The experience you create for your customers through your furnishings should match the experience you provide within your cup. Be as intentional with your decor, tables, chairs, and cups and plates, as you are with your coffee. Sourcing can be difficult, but don’t hesitate to ask companies if they offer trade discounts. Training ($5k - $8k) Once you have assembled and hired your team, you will need to spend time together to train. Training should include casting your vision for the shop and the customer experience, training on beverage and food preparations, bar flow, and how to work together as a team. Give your team adequate time to train so they’re not stressed or lacking confidence when you open. You have one shot at a first impression, so set your team up for success. Budget a week’s worth of pay for training all team members prior to opening. Professional services ($10k - $20k) It takes a village to open a business. Plan to incur costs for hiring professional services like a CPA, lawyer, architect, graphic designer, interior designer, or business consultants. Goods ($10k) You will need to place orders for all your goods like coffee, milks, tea, flavorings, food, paper goods, and retail before you open. Plan for around $10,000 for purchasing these items, and don’t plan to make much money off your initial order. You’ll be using a good bit of it during training and soft opens. Operating capital ($10k-$20k) It will take time for you to become cash flow positive where you have more cash coming in than going out. To help relieve stress and give you a cushion for just-in-case, plan to have $10,000 to $20,000 in the bank for operating capital. Who do you need to hire/how many people? To figure out who you’ll need to hire, start by identifying your roles. General manager, shift manager, barista, chef, cook, baker, are all common positions at a coffee shop but you may not need all of them at the start. Though having an individual split between multiple roles sounds like an efficient idea, typically it doesn’t go well. Let your team dedicate their minds to a single position. When hiring, start with your leadership team. Shift managers, lead baristas, and chefs will lead the team to success. Find people you believe in, who have experience, and that align with your vision. Even if you start out managing the employees yourself, you will eventually want to delegate those tasks, so having people to promote will be a smoother transition than hiring from outside. To estimate how many people you need to hire, start by creating a mock schedule. Based on the hours you’ll be operating, figure out the stations that will need personnel throughout the day. Coffee shops tend to be busiest in the late morning and early afternoon. And weekends are typically busier than weekdays so plan to be fully staffed at those times. Also be sure to account for time to open and close the shop. What supplies do you need? Goods sold Goods sold are the things that go into a purchase. It includes your coffee, milks, tea, flavorings, food, and retail. You’ll need to be in a weekly rhythm of taking inventory and ordering. Make use of a PAR level system which will prevent you from running out of inventory. Consumables Consumables include your paper goods like cups, lids, straws, napkins, filters, etc. As well as receipt paper, printer paper, and anything else that will need to be continually replaced. Cleaning supplies Soaps, detergents, disinfectant sprays can be provided to you through services like CINTAS. Other cleaning agents like Cafiza will also need to be on hand for cleaning your coffee equipment. Have more questions? Though it is stressful and difficult, nothing is more satisfying than seeing your community excited to see you open and eager to support you. It’s a special feeling that we feel very lucky to have. If you have more questions that we didn’t answer here, feel free to reach out and ask! If you’re in the process of opening a coffee shop, or even if you already have, we’d love to partner with you. Our wholesale program provides coffee as well as tea and we’ll help you navigate your barista training, which equipment to purchase, and answer any questions you may have about how to run a healthy business. Apply to be a wholesale partner