Learn

What sets a remarkable coffee shop apart from a forgettable one? It’s not just about sourcing the finest beans or nailing the latte art (though these certainly help). It’s also about what happens behind the scenes, particularly the care and maintenance of equipment. For coffee shop owners, prioritizing the longevity of coffee equipment is not only a smart business decision but an essential strategy for delivering a consistently excellent customer experience. Keeping your equipment in top shape is the secret sauce to running a successful café. It’s not just about avoiding breakdowns—it’s about delivering top-quality products, keeping operations smooth, and saving money in the long run. Let’s explore why taking care of your equipment matters and how it can elevate your café to the next level. The True Value of Durable Coffee Equipment Running a coffee shop is a balancing act. You want to serve world-class coffee while managing costs, keeping your staff happy, and building customer loyalty. Equipment plays a critical role in achieving all of this, and investing in its longevity has benefits that ripple across every facet of your business. 1. Cost Savings Regular maintenance and investing in high-quality equipment can extend its lifespan from 5 to 15 years. While the upfront cost of premium gear may seem high, the payoff comes in reduced repair bills, fewer replacements, and minimized downtime. Cheap equipment might save you money in the short term, but frequent breakdowns can chip away at profit margins and disrupt your workflow. Over time, quality equipment maintained diligently will always yield a better return on investment. 2. Consistent Coffee Quality Imagine ordering your favorite locally roasted coffee only to find it tastes bitter or lacks balance. Poorly maintained machines are often the culprit. Oils from coffee beans can build up in grinders and brew heads, compromising the flavor and masking the carefully curated profiles of specialty beans like Sumatra Aceh or Highlander Grogg. Clean, well-kept equipment ensures that every cup your customers order lives up to your high standards, reinforcing trust in your brand. 3. Improved Operational Efficiency There’s nothing worse for a busy barista than an espresso machine that refuses to cooperate during the morning rush. Equipment downtime not only frustrates staff but also keeps patrons waiting longer, risking a negative customer experience. Reliable machines keep the service flowing smoothly, allowing your team to focus on delivering exceptional coffee and building rapport with customers. 4. Enhanced Customer Experience For many coffee enthusiasts, visiting their favorite café is about more than just the coffee; it’s about the ambiance, the service, and the sense of community. Well-maintained machines play a part in this by functioning efficiently, reducing delays, and producing high-quality drinks with speed. The result? Happy customers who feel good about returning again and again. 5. Staff Morale and Retention Believe it or not, equipment longevity can impact your team’s satisfaction. Faulty machines create stress and hinder productivity, which can lower morale. Providing your baristas with reliable, high-performing tools shows that you care about their work environment and allows them to focus on honing their craft. Challenges in Achieving Equipment Longevity (And How to Overcome Them) While the importance of equipment longevity is clear, coffee shop owners often face several hurdles in this area. Addressing these challenges proactively is key. Balancing Initial Costs with Long-Term Savings It may be tempting to cut costs upfront by purchasing cheaper equipment, but this often leads to higher maintenance and replacement expenses down the line. Think of your equipment as an investment in your café’s future. Pairing premium machinery with regular maintenance will save you money in the long run. Training Staff on Maintenance Practices A lack of training can leave employees unaware of the importance of cleaning and maintaining coffee equipment properly. Shore up this gap with clear, easy-to-follow cleaning schedules and empower your team with the knowledge they need. Regular training workshops or simple visual guides by the machines can make a big difference. Impact of Water Quality The quality of water used in your machines significantly affects their lifespan. Minerals in hard water create scale buildup, which can damage heating elements and internal components. Invest in water filtration systems to protect your equipment and keep beverages tasting their best. Finding the Right Cleaning Products While it might be tempting to use cheaper, generic cleaning supplies, they can do more harm than good. Certified, food-safe cleaning products designed for coffee equipment ensure thorough cleaning without compromising the safety of customers or the integrity of your machines. Preventative Maintenance as a Habit Skipping regular maintenance can lead to costly repairs or even the need for full replacements, which can strain your budget and disrupt operations. By adopting a preventative approach, you can extend the lifespan of your equipment and ensure it continues to perform at its best. Start by scheduling regular check-ups with a professional and creating a maintenance plan that includes daily, weekly, and monthly tasks. For instance, daily tasks might include cleaning surfaces and removing residue, while weekly tasks could focus on descaling or checking for wear and tear. Monthly responsibilities, like grinder calibration or inspecting key components, will help catch potential issues early. Taking these steps not only saves money but also ensures consistent performance over time. Practical Tips for Maintaining Coffee Equipment Establish a Cleaning Routine: Train your team to clean espresso machines, grinders, and steam wands daily to prevent buildup of coffee oils and residue that can affect flavor and machine performance. Set aside time for deeper cleanings weekly to ensure all components stay in optimal condition. A clean machine not only lasts longer but also delivers better-tasting coffee. Use Proper Tools: Invest in specialized cleaning products such as descalers, cleaning tablets, and brushes designed specifically for espresso machines and grinders. These tools effectively break down coffee oils, remove residue, and clean hard-to-reach areas, ensuring your equipment operates smoothly. Monitor Water Quality: Water quality significantly impacts both the taste of your coffee and the longevity of your machine. Regularly replace water filters to prevent mineral buildup and ensure consistent water quality. Poor water maintenance can lead to scaling, which can damage internal components over time. Schedule Regular Inspections: Work with trusted technicians to perform preventative maintenance on your equipment. Regular inspections can help spot potential issues, such as worn-out gaskets or malfunctioning parts, before they escalate into costly repairs. A proactive approach ensures your machines stay in top shape. Document and Track Maintenance: Keep a detailed logbook of all maintenance activities, including cleanings, filter changes, and technician visits. This record not only ensures consistency but also helps identify patterns and potential problems before they arise. A well-maintained logbook is essential for keeping your equipment running smoothly and efficiently. The Bigger Picture: Why It All Matters Taking care of your equipment isn’t just about keeping your coffee machines in good shape—it’s about setting your coffee shop up for success. By maintaining your gear, you ensure consistent, high-quality coffee that keeps customers coming back. It also creates a better environment for your staff to work in, fostering a positive experience for everyone. When you invest in your equipment, you’re investing in a thriving, well-loved café. Explore ways to keep your coffee machines running smoothly and build a stronger foundation for your business! Join the Ember Coffee Co. Community At Ember Coffee Co., we champion quality, community, and craftsmanship. From sourcing ethically roasted beans to helping coffee enthusiasts get the most out of their gear, we’re here to elevate your coffee experience. Want to experience the difference? Try some coffee on our website and discover what makes Ember Coffee Co. your trusted partner in all things coffee. We can’t wait to share a cup with you. [Explore Our Coffee Selections]

What would life be like without coffee? This cherished beverage has a fascinating history, shaping cultures, economies, and daily routines around the world. From its origins in the highlands of Ethiopia to the vibrant café culture of today, coffee has become a global connector, weaving communities together. But have you ever wondered about the story behind your morning cup? Coffee is more than its irresistible aroma—it’s a story of discovery, creativity, and transformation. In this article, we’ll explore coffee’s journey through history, uncover the challenges the industry faces today, and discover how balancing tradition, sustainability, and innovation can enhance your coffee experience. Let’s dive into the rich world of coffee and see how every sip tells a story worth savoring. A Quick Brew Through Coffee's Origins The journey of coffee is as rich and bold as the drink itself. It all began in Ethiopia, where legend has it that a curious goatherd named Kaldi noticed his goats dancing with newfound energy after munching on mysterious red berries. Those berries turned out to be coffee, and the rest is history. From Ethiopia, coffee made its way to Yemen, becoming the fuel for Sufi monks during their meditations. By the 16th century, it had spread to the bustling Ottoman Empire, where it became the lifeblood of social gatherings and intellectual debates. The 17th century saw coffeehouses spring up across Europe, with iconic spots like Venice’s Caffè Florian and Paris’s Café Le Procope becoming vibrant hubs for philosophers, artists, and revolutionaries alike. When coffee crossed the Atlantic in the 18th century, tea’s reign was cut short after the Boston Tea Party, making coffee a patriotic symbol in the United States. The 19th and 20th centuries brought coffee into the global spotlight. Innovators like the Gillies Coffee Company (1838) and Lavazza (1895) transformed coffee into a cultural phenomenon, thanks to groundbreaking techniques like Lavazza’s signature blending methods. Today, coffee isn’t just a drink—it’s an experience, an art form, and a lifestyle, beloved by millions around the world. Beyond the Beans: Cultural and Economic Impacts Historically, coffeehouses have been more than just places to grab a drink—they were the original social networks. Emerging during the Ottoman Empire, these spaces became hubs of intellectual exchange, fostering conversations that shaped political movements, scientific discoveries, and artistic revolutions. They were the breeding grounds for ideas that transformed societies, places where people gathered to debate, learn, and connect over a shared love of coffee. Today, coffee's role is no less significant, but it has evolved into a multifaceted industry with a global reach. Economically, coffee remains the livelihood of over 25 million farmers worldwide, many of whom are in developing nations and depend on it as their primary source of income. It is also the second most traded commodity globally, surpassed only by oil, underscoring its immense economic importance. From the sprawling coffee plantations of Ethiopia, often referred to as the birthplace of coffee, to the bustling markets of Brazil, the world's largest producer, coffee drives economies and shapes industries. Beyond its economic impact, coffee has a profound cultural significance. Local craft coffee shops strive to preserve unique traditions and foster community, standing resilient against the dominance of industry giants. These shops not only celebrate the art of coffee-making but also serve as spaces for human connection, echoing the legacy of the original coffeehouses. Whether fueling casual conversations or driving multi-billion-dollar markets, coffee remains a powerful force that influences our world in countless ways. Challenges Brewing in the Coffee Industry Coffee is immensely popular, but the industry faces several challenges. These obstacles demand innovative solutions to ensure coffee remains sustainable and accessible. 1. Balancing Tradition with Innovation How do you preserve centuries of coffee culture while integrating cutting-edge technology? Specialty coffee, with its focus on quality and authenticity, offers a blueprint. Local shops and roasters, like Minnesota-based small-batch specialists, are key to maintaining the integrity of coffee heritage while pushing for innovation. For example, technology now tailors coffee experiences. Smart pour-over devices allow users to control every detail of the process to extract vibrant fruity notes, elevating the daily brew into an art form. 2. Sustainability Amidst Climate Change Climate change threatens coffee’s future, with rising temperatures jeopardizing the crops’ growth. Regions like Ethiopia and Colombia, famous for their single-origin profiles, are seeing disruptions. Solutions such as shade-grown farming and sustainable certifications (e.g., Fair Trade) are vital but need to be implemented on a larger scale. Supporting brands committed to eco-friendly practices ensures a future for coffee farming communities. Ember Coffee Co., for instance, is dedicated to both high-quality beans and sustainable sourcing. 3. Ethical Labor Practices Coffee’s global supply chain is riddled with issues like underpaid farmers and exploitative labor practices. Fair Trade certifications are one way to tackle this, but enforcement and transparency require stronger action to make an impact. Consumers can play a part by supporting businesses that prioritize ethical practices, such as buying locally roasted coffee from roasters in Minnesota who closely monitor their sourcing partners. 4. Market Saturation and Competition The coffee world is more crowded than ever, with global giants dominating shelves. For craft coffee houses and roasters, competition lies in delivering personalized, high-quality experiences that stand apart. Minnesota’s coffee scenes are thriving examples of this, with niche offerings like custom label coffee and Highlander Grogg K-Cups captivating loyal customers. It’s not just about coffee; it’s about creating a brand ethos that resonates. 5. Preserving Coffee Cultures Amid Globalization While Starbucks and similar chains make coffee accessible on every street corner, there’s a growing concern about the loss of unique coffee traditions. How can we preserve the rich diversity of coffee culture? One approach is through storytelling in branding—connecting coffee lovers to the history and meaning behind every bean. By exploring these stories, we can celebrate the individuality of coffee and ensure its traditions thrive. Key Innovations Shaping Coffee's Future Despite these challenges, the industry is adapting, driven by consumer demand for sustainability and quality. The rise of specialty coffee roasters in Minnesota and beyond signals a shift toward mindful consumption. For consumers, understanding how to get better fruity notes from a pour-over or addressing concerns like mycotoxins in decaf coffee fuels a deeper appreciation and lifestyle change. Elsewhere, companies are experimenting with bold solutions like lab-grown coffee beans to combat climate-related issues. Whether or not these innovations will fully replace traditional farming remains to be seen, but they open exciting new doors for exploration. Why Coffee Matters More Than Ever Coffee isn’t just a drink—it’s a story brewed into every cup. From 17th-century coffeehouses igniting revolutions to modern brainstorming sessions powered by your favorite Sumatra blend, coffee has always brought people together, fueled ideas, and sparked connection. For true coffee lovers, every sip holds a tale waiting to be told. Why not start your next coffee adventure at home with a bag of locally roasted perfection from Minnesota’s best coffeehouse? Your next great story begins here. What’s in Your Cup? At Ember Coffee Co., we believe coffee is more than a beverage; it’s a ritual, a connection, and a community. Explore our highlander grogg K-Cups, custom label coffee, and ethically sourced blends to find your perfect match. Discover the magic of small-batch coffee today! The past, present, and future of coffee await in every sip. Why not make yours extraordinary?

Why do we call coffee "java"? And where did "cup of joe" come from? Coffee isn’t just a drink—it’s a story, a tradition, and a cultural phenomenon. Its quirky nicknames hold clues to its rich global history and the joy it brings to millions every day. Dive into the fascinating origins of these coffee nicknames and discover how they showcase coffee’s enduring role as a universal connector. Let’s brew some knowledge together! Coffee Slang – A Cultural Time Capsule The language of coffee is a window into a world of history, creativity, and cultural evolution. Coffee enthusiasts often take pride in their knowledge of brewing methods and bean origins, but its nicknames, from "mud" to "go juice," are equally as fascinating. These terms often remain rooted in history or are influenced by cultural and sensory experiences. For example: "Java": The term "Java" originated from the Indonesian island of the same name, which became a major hub for coffee cultivation during the 1600s under Dutch colonization. Dutch traders brought coffee plants to Java, turning the island into one of the earliest large-scale coffee producers. Over time, "Java" became synonymous with coffee, and the name stuck, even as coffee cultivation spread across the globe. Today, it’s a term often used casually to refer to a cup of coffee. "Cup of Joe": The phrase "Cup of Joe" has an interesting and somewhat debated history. One popular theory links it to Josephus Daniels, a U.S. Navy Secretary who banned alcohol on Navy ships in 1914, making coffee the strongest drink available to sailors. Another suggestion is that it evolved from the word "Joe" as slang for an average, everyday person, making coffee "the drink for everyone." Regardless of its origins, the phrase is widely recognized as a casual way to refer to a comforting, familiar cup of coffee. "Black Gold": Coffee has earned the nickname "Black Gold" due to its immense value and impact on the global economy. As one of the most traded commodities worldwide, coffee fuels not just individuals but entire industries, employing millions of people across its supply chain. The term also reflects its universal appeal and cultural significance, as coffee transcends borders, bringing people together over a shared love for this rich, dark beverage. Each term adds depth to our understanding of coffee’s power to transcend borders and create shared experiences. The Challenges of Preserving Coffee Slang in Modern Times However, appreciation of coffee lingo comes with its own challenges: Globalization and Changing Habits Coffee culture is everywhere, but have you ever stopped to think about where terms like "java" actually come from? As coffee becomes a global staple, its rich and fascinating history often gets overlooked. Take "java," for example—this term originates from the Indonesian island of Java, one of the first places where coffee was cultivated on a large scale during the Dutch colonial era. Over time, "java" became synonymous with coffee itself, a nod to its historic roots. Today, it’s just another casual term for a cup of coffee, but how many of us really know the story behind it? Isn’t it time we paused to appreciate the global journey and cultural significance behind our favorite brew? From its origins in Ethiopia to its spread across the world, every sip has a story worth exploring. Passing Coffee Stories to New Generations More digital and fast-paced lifestyles mean traditions and their stories often get skipped over in favor of quick consumption. In the rush of modern life, people prioritize convenience and speed, leaving little room for reflection on the origins of the things they enjoy daily. For example, how often do customers in a modern coffee shop take the time to learn the history behind their favorite coffee terminology, or the journey of the beans that make their espresso? These rich stories often fade into the background, overshadowed by the hustle and bustle of contemporary routines. Evolving Language With each generation, new slang emerges. Terms like “go juice” or “jitter juice” reflect modern humor and caffeine-dependent lifestyles but might overshadow older, culturally significant nicknames. Balancing the nostalgic charm of coffee lingo with its modern evolution is essential to preserving its cultural importance. What Coffee Lingo Teaches Us About Coffee’s Role in Society Coffee slang isn’t just about catchy names—it’s a window into coffee’s cultural, communal, and sensory magic. A Story Across Cultures From the Java plantations that put Indonesian coffee on the map to the “cup of joe” fueling sailors at sea, coffee nicknames tell a rich, global story that spans generations and borders. Brewing Connection Sharing a “cup of joe” with friends or grabbing your morning “brew” before work isn’t just about caffeine—it’s about connection. These phrases capture the community and ritual behind every cup, turning simple moments into shared experiences. Celebrating the Senses Playful terms like “mud” or “black gold” bring coffee’s sensory joys to life—its earthy tones, bold flavors, and irresistible aroma. With every sip, these names remind us to savor the little things that make coffee so special. Coffee isn't just a drink—it’s a story, an experience, a celebration. How To Preserve Coffee Slang If you're a coffee enthusiast or part of the industry, here’s how we can celebrate and sustain the history of coffee slang while blending it with today’s trends: 1. Educate and Share Knowledge Whether you're a budding barista at a Big Lake coffeeshop or a curious coffee lover in Minnesota, take the time to learn and share the stories behind terms like "java" and "cup of joe." Sharing this cultural knowledge connects us to coffee's past and builds appreciation for its role today. Fun fact for your next coffee chat? Did you know "cup of joe" might relate to the Navy banning alcohol in 1914? 2. Celebrate Local Culture Specialty coffee and regional cafes have a role to play in keeping these traditions alive. For instance, Ember Coffee Co., one of the best coffeeshops in Minnesota, makes it a point to honor coffee history by curating beans with strong stories behind them. By tying coffee names and flavors to their origins, coffee establishments can spark curiosity for both the drink and its history. 3. Make Space for New Slang Emerging generations bring their humor and energy into coffee culture—terms like "jitter juice" (a nod to caffeine’s energizing buzz) keep coffee conversations lively. Encourage this creativity while still honoring older, established terms. 4. Curate a Journey Through Coffee At Ember Coffee Co., we believe the best coffee in Minnesota isn’t just about flavor—it’s about the experience. Through a curated subscription, we pair exceptional beans with stories that take you through coffee’s historical and cultural roots. This way, enjoying coffee becomes an adventure into its fascinating past and present. Celebrate Coffee with Every Sip Learning the stories behind the language of coffee deepens your appreciation for the "cup of joe" on your table. From the spicy "java" of the Indonesian islands to the playful humor of "jitter juice," these terms remind us that coffee is more than a beverage—it’s a bridge between cultures, eras, and communities. At Ember Coffee Co., we invite you to experience coffee in all its historical, cultural, and sensory richness. Why stop at stories? Explore our specialty coffee selections online, sourced with care for every coffee lover. Grab your cup, enjoy the "go juice," and celebrate the vibrant world behind every sip. Try Ember Coffee Today!

How often have you found that your carefully selected, award-winning coffee starts tasting dull just weeks after purchase? For Minnesota coffee enthusiasts or anyone dedicated to the craft of brewing exceptional coffee, maintaining the freshness of your beans is essential. Yet, as simple as coffee storage might seem, many misconceptions signal it's anything but straightforward.  Does freezing work or ruin the flavor? Should you keep beans in the original packaging or transfer them elsewhere? To ensure every cup you brew represents its roaster’s intent—especially for specialty, air-roasted coffee from local artisans—you need the right approach. The Science Behind Freshness Coffee beans begin a slow decline the moment they're roasted. Exposure to oxygen, light, humidity, and fluctuating temperatures accelerates this process. Understanding and controlling these elements is key to preserving the vibrant flavors and aromatics unique to locally roasted coffee from Minnesota or beyond. Here’s the essential rule of thumb: consistent, airtight conditions are your best friend. Whether you’re savoring top-tier beans from your favorite local roaster or exploring pervasive misconceptions surrounding coffee storage, the goal is the same—keep oxidation and moisture at bay. Tackling Industry Challenges, One Brew at a Time When it comes to coffee preservation advice, misinformation is common. Below, we bridge gaps in understanding with practical, expert-backed solutions. 1. Challenge: Balancing Practicality with Preservation Solution: While vacuum-sealed setups offer peak preservation, they aren't always the most feasible for everyday coffee lovers. For those consuming beans within a 2–3 week span, opaque, airtight canisters like the Airscape or Fellow Atmos are excellent choices. They reduce air exposure and effectively preserve your coffee’s delicate oils and fragrance. For longer periods or bulk buyers, freezer storage is a great alternative. Simply divide beans into smaller batches, vacuum-seal them, and freeze at a consistent 0°F (-18°C). Only remove portions you'll use immediately, and allow them to thaw at room temperature before opening 2. Challenge: Demystifying Freezing Misconceptions Solution: Freezing coffee has long been a topic of debate. But the truth isn't as cold-hearted as you might think. Studies show that frozen beans grind more consistently and can retain vibrant flavors for up to six months if sealed properly. One critical caveat? Avoid refreezing once thawed! Condensation is your coffee’s enemy, degrading both flavor and aroma. 3. Challenge: Combating Refrigeration Myths Solution: Unlike freezing, refrigeration is a no-go. Fridges introduce moisture and odors that coffee beans absorb like sponges. Picture this—a hint of last night’s leftover garlic toast in your morning brew. Not ideal. 4. Challenge: Navigating Environmental Impact Solution: For eco-conscious coffee lovers, packaging matters. Single-use storage materials may feel counterintuitive. The solution? Invest in reusable, high-quality canisters or biodegradable vacuum-sealed bags from sustainable brands. Supporting local roasters in Minnesota who share these values is another great step toward reducing your environmental footprint. 5. Challenge: Maintaining Consistent Temperatures Solution: Frequent shifts in temperature can spoil even the freshest batch. Store your coffee in cool, stable environments—pantries or cabinets far from heat sources and direct sunlight. For the ultra-precise, investing in temperature-controlled storage systems can provide peace of mind. Secrets to Elevate Every Cup Preserving your coffee doesn't start and end with storage—it extends to how you grind and brew. Grinding immediately before brewing unleashes the bean's fresh, complex flavors that otherwise fade within minutes. For enthusiasts, tools like the Fellow Ode Brew Grinder are worth every penny. For added precision, explore techniques like single-dosing—a method that gives you exact control over bean and grind quality every cup. Preservation Made Simple, One Bean at a Time If you’ve invested in award-winning, air-roasted coffee from local roasters in Minnesota, you owe it to yourself (and your beans) to store them with care. The strategies discussed above can help maximize the unique characteristics of specialty coffee, turning your home café into a true haven for flavor. Remember, it only takes small but thoughtful adjustments to unlock a world of difference in your daily brew. Start with airtight containers, venture into proper freezing methods, and never underestimate the power of a fresh grind. Call to Action Coffee preservation is more than just a practice—it’s an art. Want personalized advice or to learn more about the science behind exceptional coffee? Explore our latest resources, or browse curated selections from our community of specialty roasters in Minnesota. Together, we’ll ensure every brew you enjoy is as extraordinary as the beans that started it all. Elevate your coffee ritual today with Ember Coffee!

Ember Coffee’s Guide: Cupping at Home Have you ever taken a sip of coffee and wondered what makes it taste so unique? That delightful complexity, the interplay of flavors, and the nuanced balance of sweetness and acidity aren't accidental. They're the result of a fascinating process called coffee cupping. And here's the good news—you don't need to be a professional coffee roaster or barista to master it. Coffee cupping is an enriching and enjoyable way to explore the world of coffee right from your kitchen. With a few tools, the right beans, and attention to detail, you can elevate your home brewing experience and develop a palate as refined as the professionals. Why is Coffee Cupping Important? Every coffee bean is a story waiting to be told. The origin, variety, processing method, and roasting technique all shape its flavor profile. Cupping allows you to unlock these stories and uncover the unique characteristics of each bean. More importantly, it helps you: Deepen your appreciation for specialty coffee by paying attention to its subtleties. Distinguish between different origins and roast profiles to find your favorite flavors. Improve your brewing techniques by understanding how flavor develops and changes. Whether you're sourcing from a local coffee roaster in Minnesota or a boutique provider offering air-roasted coffee, cupping is the perfect way to decide what truly makes the best coffee in Minnesota or beyond. How to Cup Coffee at Home While often associated with professionals in labs and factories, coffee cupping can easily be done at home. Here’s a step-by-step guide to tasting coffee like a pro. What You’ll Need: Freshly Roasted Coffee Beans: High-quality single-origin beans are ideal for showcasing distinct regional flavors. Burr Grinder: A consistent, medium-coarse grind (similar to sea salt) ensures an even extraction. Digital Scale: Accurate measurements (8.25g coffee to 150ml water) guarantee consistency across cups. Hot Water (200°F): Filtered water at the right temperature brings out the full spectrum of coffee flavors. Cupping Bowls: Small glass or ceramic bowls with wide rims work perfectly. Cupping Spoons: Wide, shallow spoons are ideal for breaking the crust and slurping coffee. Timer: Timing your steeping and tasting ensures repeatable results. Notebook and Pen: Keep track of your observations, flavor notes, and ratings for each cup. The Cupping Process: Grinding: Grind your coffee to a medium-coarse consistency and measure precisely using your digital scale. Smelling the Grounds: Take a moment to smell the freshly ground coffee to capture its initial aroma. Brewing: Add the coffee grounds to each bowl, then pour in the hot water at the exact cupping ratio. Allow it to steep for 4 minutes. Breaking the Crust: Using a cupping spoon, gently break the layer of grounds that has formed on the surface. Take a deep inhale to capture the concentrated aromas. Tasting: Slurp a spoonful of the brewed coffee forcefully (it’s part of the process!). This spreads the liquid evenly across your palate, allowing you to fully experience its flavor. Note-Taking: Jot down your observations for each coffee’s body, acidity, bitterness, and aftertaste. Use a rating system if it helps clarify your preferences. Cleansing Your Palate: Between cups, sip water to ensure your taste buds remain unbiased. Repeat: Test each coffee thoroughly, letting it cool to discover new flavors as the temperature shifts. Essential Terminology in Coffee Tasting To talk about coffee like a pro, you’ll need to familiarize yourself with key tasting terms: Sweetness: This varies depending on the roast level and brewing technique. Think brown sugar, caramel, or dried fruits. Acidity: Often mistaken for sourness, acidity adds brightness. Look for hints of citrus, berry, or wine-like qualities. Bitterness: A balanced bitterness can complement other flavors, but over bitterness may come from over-extraction. Flavor Profiles: Nutty: Almonds, hazelnuts Chocolatey: Cocoa, dark chocolate Fruity: Stone fruits, berries Floral: Jasmine, lavender Earthy: Mushrooms, wet soil Familiar terms will help you not only appreciate coffee from different regions but also identify sourcing options like the best coffee in Minnesota. Refine Your Coffee Cupping Skills Great coffee cupping skills develop over time. Here’s how you can continue refining your tasting abilities: Compare brewing methods: Experience how the same coffee tastes when brewed in a French press, pour-over, or as an espresso. Taste at varying temperatures: Coffee flavors evolve as it cools; noticing these shifts can train your palate. Experiment with grind size: See how finer or coarser grinds impact the extraction and taste. Practice regularly: Dedicate time every week to tasting different beans and origins, noting how they contrast. Tools like a coffee flavor wheel can also be helpful, breaking down common flavor descriptors so you can identify them with greater precision. Want to take it even further? This guide on using solutions offers a more structured way to train your taste memory. A Journey of Taste that Never Ends Coffee cupping isn’t just about finding the "best" coffee. It’s a deeply personal experience, with each person perceiving flavors in their own unique way. While professionals might assign specific profiles, your personal interpretations are equally valid. See (and Taste) the World of Coffee Differently Looking to explore more about roasting techniques or try air-roasted coffee? At Ember Coffee, we help you discover coffee’s endless possibilities. Join our community of coffee lovers today by visiting our website and exploring options that suit your taste. Your perfect cup is just a few beans away. Happy cupping!

Caffeine isn’t just a morning pick-me-up; it’s a ritual, a connection, and for many, the fuel behind busy days. Whether you’re a seasoned aficionado or just beginning your coffee adventure, understanding caffeine's role in your day is key to making informed decisions about both your health and your brew of choice. This guide explores all things caffeine, from its effects on your body to how local coffee gems like Minnesota Coffee Roaster Ember Coffee provide a world-class coffee experience for caffeine enthusiasts. You’ll learn how to balance enjoyment with health-conscious choices, while also uncovering the unique role local coffee culture plays in enhancing your caffeine rituals.Wondering how caffeine from coffee compares to that in energy drinks? There’s plenty of debate. Studies have found no significant difference in absorption between caffeine in coffee and energy drinks (study, PubMed, WSU), but the ingredients and health effects can vary (University Hospitals, Healthline, BBC). What Is Caffeine and Why Do We Love It? Caffeine is a natural stimulant found in coffee, tea, and other beverages that boosts energy and mental focus. When consumed in moderation, caffeine provides benefits like improved alertness, enhanced physical performance, and even a happier mood. But not all caffeine experiences are created equal, especially when it comes to the quality of your cup. The Coffee Experience, Elevated While caffeine is the star, the real magic lies in the beans themselves. Specialty roasters, like local coffee in Minnesota favorites such as Ember Coffee in Big Lake, bring something exceptional to your cup. Their commitment to quality—from air roasting techniques to ethically sourced beans—is what transforms caffeine consumption into an art form. For more perspective on coffee’s edge over energy drinks, check out comparisons like this one from Zavida, Common Room Roasters, and Caffeine Informer. The Benefits of Moderate Caffeine Consumption When consumed mindfully, caffeine provides a range of benefits that make it a natural ally in your day-to-day life. Here’s why coffee lovers keep coming back for more: Energy Boost: Caffeine helps block adenosine (the chemical that makes you feel drowsy), delivering an almost instant energy lift. Improved Focus: Studies show caffeine sharpens concentration, making it easier to power through tasks (Harvard, Mayo Clinic). Endurance and Physical Performance: A pre-gym cup of coffee can enhance stamina and fat burning (Triathlete). Happiness in a Cup: It’s not just the caffeine itself; the ritual of sipping on an expertly brewed coffee can elevate your mood (Phelps Health, PubMed).. For many, enjoying caffeine isn’t complete without savoring the flavors of their favorite roast. That’s where the best coffee in Minnesota, like curated offerings from Minnesota coffee roasters, shines brightest. 5 Tips for Managing Your Caffeine Intake While caffeine has numerous benefits, balance is essential. Here’s how to make the most of your coffee routine: 1. Know Your Limit For most healthy adults, up to 400 mg of caffeine per day is considered safe (about 4 standard cups of coffee)(Mayo Clinic). If you’re a coffee enthusiast sampling local gems like the best coffee shop in Minnesota, keep track of your cups. 2. Time It Right Caffeine has a half-life of about 5-6 hours. To ensure it doesn’t interfere with your sleep, it’s best to enjoy your last cup by mid-afternoon (The Bettr Choice, Lifehacker). However, morning stops at places like Ember Coffee in Big Lake, Minnesota, are the perfect way to kick off your day. 3. Experiment with Brewing Methods From pour-over and French press to espresso shots, brewing methods can influence both the caffeine content and the flavor of your coffee. Explore offerings from Minnesota coffee roasters to find your perfect match. 4. Stay Hydrated While coffee lovers adore their brew, it’s equally important to balance it with water to stay hydrated throughout the day. 5. Choose Quality Over Quantity Select coffee that prioritizes quality, like ethically sourced beans from local coffee places in Minnesota. You’ll enjoy a superior cup while supporting local businesses like Ember Coffee, committed to quality and sustainability. Exploring Minnesota's Coffee Culture Minnesota boasts a thriving coffee scene that celebrates high-quality roasts and community connections. Big Lake, Minnesota, is home to some of the most unique coffee experiences, with local businesses like Ember Coffee leading the way. Here’s why exploring local coffee elevates your caffeine experience: Expert Curation: Discover unique tastes and blends perfected by dedicated roasters. Craftsmanship: Learn about air roasting and small-batch techniques that enhance coffee’s complexity. A Sense of Community: Local coffee hubs like the best coffee shop in Minnesota bring caffeine enthusiasts together to share their passion for great coffee. Why Local Coffee Matters Choosing local coffee supports businesses that prioritize quality and environmental sustainability. With every bag of beans, you’re not just investing in a better coffee moment but contributing to the livelihood of those behind your brew. Minnesota coffee roasters, like Big Lake’s Ember Coffee, reflect the passion and craftsmanship that set them apart from chain coffee shops. How to Start Your Local Coffee Journey If you’re ready to elevate your caffeine experience, start with a visit to the best coffee shops in Minnesota and explore local coffee in Minnesota that embodies the art of roasting. Here are a few ways to take the next step: Visit Local Shops: Support cafes and roasters in your area, like Big Lake’s Ember Coffee, to sample unique, high-quality brews. Join a Coffee Subscription: Many local roasters offer subscriptions, delivering a curated selection right to your door. Experiment with Brewing Gear: Ask your local coffee experts for recommendations to improve your home brewing experience. Whether you’re stopping by Minnesota’s best coffee spots or brewing at home, there’s no better time to enhance your coffee routine. Your Caffeine Ritual, Perfected Coffee is more than just a drink; it’s a daily ritual, an art form, and a connection to something larger. By understanding your caffeine habits and exploring high-quality local roasts like those from Minnesota coffee roasters, you can make mindful choices that balance both enjoyment and health. Are you looking for a coffee experience that goes beyond caffeine? Visit Ember Coffee in Big Lake, Minnesota, or explore their online shop to discover coffee that’s crafted with passion and precision.

The concept of "waves" in coffee has served as a vital framework for understanding the evolution of the coffee industry. Each wave represents a pivotal transition in how coffee is produced, perceived, and consumed. Originally coined by Trish Rothgeb in 2002, these waves have helped coffee enthusiasts, producers, and professionals contextualize the dynamic shifts within this beloved industry. But as we enter an era of blurred boundaries between waves, some argue the framework may no longer be relevant. Are these "waves" nostalgic relics of coffee culture, or do they still hold the power to inspire and guide us? Join us as we explore coffee’s rich history, its transformations, and where this delicious bean might take us next. The Power of Categorization in Coffee Why Are "Waves" Important to Coffee's History? Coffee waves provide historical context, helping enthusiasts and industry professionals alike connect shifts in coffee culture to broader social, technological, and economic changes. Each wave highlights how coffee transitioned from necessity to culture, to craft, and beyond. Trish Rothgeb’s classification wasn’t merely a timeline. It was a call to reflect on the state of coffee and where it could go. By understanding the waves, we gain insight into how the industry has shaped the experiences of coffee lovers throughout history. Coffee's Transformations: From Commodity to Craft First Wave Coffee: Democratizing the Bean The first wave of coffee began in the early 1800s when coffee became widely available to households. With the rise of brands like Folgers and Maxwell House, coffee was marketed for its convenience and affordability, not its quality. Instant coffee and pre-ground blends dominated store shelves, cementing coffee as a morning staple. This wave was the foundation of coffee culture, making the beverage accessible to millions. However, taste and quality took a back seat, as the focus was primarily on caffeine delivery. Second Wave Coffee: Coffee Culture Takes Root The second wave of coffee, which emerged in the 1970s, elevated coffee from a commodity to an experience. Coffeehouse chains like Starbucks and Peet's introduced consumers to espresso drinks, “fresh” roasts closer to their roasting date, and the idea of coffee as a social experience. During this phase, brewing became more than functional. Cafés became community hubs, and coffee was tied to identity and lifestyle. While quality received attention, the second wave primarily focused on creating an accessible, inviting atmosphere. Third Wave Coffee: The Craft Movement The third wave, heralded in the early 2000s, regarded coffee as an artisanal product. Enthusiasts compared it to fine wine or craft beer, emphasizing the art and science of coffee production. This era drew attention to the bean's origin, processing methods, and the growers behind the cup. Specialty coffee roasters, including many Minnesota coffee roasters like Ember Coffee in Big Lake, became central to this era. They embraced innovations like lighter roasts that brought out unique flavor notes and fostered direct trade relationships with farmers. A coffee from Ethiopia, for example, was no longer simply a “bean”—it was a story of soil, altitude, and craftsmanship. Transparency, sustainability, and roasting expertise defined the third wave. For modern coffee lovers, the third wave is still alive in spaces that champion single-origin, ethically sourced coffee in Minnesota and beyond. The Contested Fourth and Fifth Waves of Coffee Fourth Wave Coffee: Science vs. Scalability Defining the fourth wave of coffee is tricky because its identity depends on perspective. Some argue that fourth wave coffee emphasizes precision and science, relying on technological breakthroughs to create the perfect cup. Precision tools, water chemistry, and frozen beans are hallmarks of this shift. Others suggest that scalability is the defining characteristic. The fourth wave makes specialty coffee more accessible to mainstream audiences, blending craft with commerce and broadening the reach of high-quality coffee to less mature markets. For example, Minnesota-based operations tapping into specialty coffee trends have shown it is possible to scale without sacrificing quality. Fifth Wave Coffee: Craft Meets Big Business The fifth wave is the most debated of all. Often described as "scaled boutique hospitality," it seeks to deliver a hospitality-driven, artisanal experience on a large scale. This means quality, customer service, and business priorities blend seamlessly to offer both craft and convenience. However, some critics believe the fifth wave is more marketing than substance. They argue it simply packages fourth-wave values with a sharper emphasis on profit and scalability (debate source). Commentators Are Split: Are Coffee Waves Still Needed? The Case for Coffee Waves While critics argue that waves oversimplify the complexity of a global industry, the framework serves an important purpose. For coffee brands—including award-winning coffee roasters or regional hubs like Central Minnesota roasters—the historical lens of waves helps position businesses and educate consumers about the evolution of coffee. Understanding waves can demystify specialty coffee for those just entering the world of craft coffee. Whether you buy coffee at Starbucks or from a local Minnesota roaster like Ember Coffee, the waves provide an easy way to understand where your favorite brew fits into coffee's history. The Case Against Coffee Waves On a global scale, the waves can feel reductive. Coffee trends in Big Lake, Minnesota, might focus on accessible specialty roasts, while emerging markets like Eastern Europe or India may still be in their second wave. The framework doesn’t easily accommodate regional differences. Critics also argue that waves neglect producers, the people growing and harvesting coffee beans. While consumers enjoy innovation, producers face challenging questions about climate change, sustainability, and fair pricing that don’t easily align with the wave framework. Beyond Waves: Coffee’s New Frontiers The future of coffee may not lie in waves but in emerging trends that transcend past classifications. Here are three dynamic shifts shaping what's next: 1. Producer-Centric Coffee A growing emphasis on the well-being of coffee producers is reshaping supply chains. Fair trade and direct trade models are evolving to provide long-term support for farmers while ensuring ethically sourced coffee continues to delight consumers. 2. Sustainability as a North Star From compostable packaging to carbon-neutral coffee farms, sustainability is becoming central to the industry. Consumers are increasingly choosing brands, like certain Minnesota roasters, that are committed to environmentally friendly practices. 3. Technology Transforming Coffee Experiences Whether through precision grinders, AI-driven roasting, or app-based brewing methods, technology continues to revolutionize how we engage with coffee. The right innovations blend progress with accessibility, satisfying veteran enthusiasts and newcomers alike. What the Future Holds for Coffee Enthusiasts Understanding waves can still be helpful, but coffee’s future may lie in blended approaches. Whether you brew your daily cup at home or visit a Minnesota coffee roaster, one truth persists: coffee has endless depth for exploration. Want to learn more about what makes great coffee? Visit your local specialty coffee shop, or explore curated blends through trusted names in ethical coffee, like award-winning Minnesota coffee brands that emphasize craft, quality, and community.

Coffee is more than just a drink; it's a ritual that unites us, a moment of warmth in our busy lives. For those of us nestled in Big Lake, Minnesota, sipping on a locally roasted brew from Ember Coffee, this connection feels especially profound. But as we cozy up with our cups, a seismic shift is rippling through the coffee world. Arabica futures have hit an unprecedented high of over US $4.30/lb, ushering in a new era that impacts everyone from coffee roasters near me to global traders. Unpacking the Surge: Why Are Prices Skyrocketing? This price hike isn't just a blip; it's a result of several converging factors. Brazil and Vietnam, the world's coffee giants, are grappling with supply shortages, compounded by climate-related challenges. Meanwhile, geopolitical tensions, like the fallout from tariff threats and the Russia-Ukraine conflict, have disrupted global trade flows, adding pressure to already strained stockpiles. For those of us enjoying our morning brew, this might seem distant. But remember, every sip we take is part of a vast, interconnected supply chain. And right now, that chain is under strain. What Does This Mean for Our Local Coffee Scene? In Big Lake, where the air is crisp and community ties are strong, we're witnessing firsthand how these global shifts trickle down. Local coffee roasters, including our team at Ember Coffee, are facing tough decisions. Prices are volatile, and the costs of production—like fertilizers and wages—are escalating. How we're navigating these waters Transparent Communication: We're committed to keeping you informed. Understanding the value of coffee means appreciating the journey from bean to cup, and we're here to share that story. Sustainable Practices: Ethical sourcing remains at our core. Despite market fluctuations, we prioritize relationships with farmers, ensuring they receive fair compensation for their hard work. Air Roasting Excellence: Our unique air roasting process not only enhances flavor but also showcases our commitment to quality. It's a gentle method that lets the beans' natural characteristics shine—a perfect match for our award-winning coffee. A Silver Lining: Opportunities for Connection While these price hikes pose challenges, they also offer a chance to deepen our connection to coffee. As prices rise, so does the opportunity to engage in meaningful conversations about the true value of every cup. How you can be part of the journey Learn with Us: Explore the complexities of coffee pricing, from climate impacts to market dynamics. Knowledge enhances appreciation, turning every sip into a moment of mindfulness. Support Local: By choosing locally roasted options, you contribute to a sustainable supply chain that benefits producers and our community. It's not just about coffee; it's about making a difference. Embrace At-Home Brewing: With more people brewing at home, now's the perfect time to experiment with different flavors and techniques. Our team is here to guide you, whether you're a seasoned barista or a curious newcomer. Looking Ahead: The Future of Coffee As we adjust to this new normal, one thing remains clear: coffee is resilient. The industry has weathered storms before, and together, we'll navigate these changes with grace and adaptability. What can we expect? Price Adjustments: While prices may continue to rise, the focus will be on finding a balance that supports both producers and consumers. Industry analysts predict retail coffee prices could increase by up to 25%, a shift that will require careful navigation. Consumer Behavior Shifts: As prices rise, we may see more people opting for at-home brewing or seeking value brands. Yet, the love for quality coffee remains strong, especially in communities like ours that value authenticity and connection. Ongoing Education: We'll continue to share insights and stories, from the farms where our beans grow to the cups we enjoy. It's about fostering a deeper understanding and appreciation for the craft of coffee. Join Us in This Journey At Ember Coffee, we believe in the power of community and the magic of a good cup of coffee. As this new era unfolds, we invite you to join us in exploring, learning, and savoring every moment. Whether you're a neighbor in Big Lake or a coffee lover from afar, let's raise our mugs to resilience, connection, and the rich tapestry of flavors that bring us together.

Espresso dialling in is a daily basic for all baristas and serves as the mainstay of their craft. It is this fundamental process that guarantees customers the best and most uniform coffee experience every day. While the art of dialling in is rewarding when mastered, it can present some challenges. If you lack experience or know-how, the task can feel a bit perplexing or just plain frustrating. In this guide, we aim to provide a detailed, very approachable, step-by-step method to ensure your success and efficiency in dialing in your espresso. What Is Dialling In? The process of optimizing espresso extraction for the best flavor profile possible is what "dialing in" means. Ideally, baristas want to create an espresso that has all the right flavors present in the highest possible concentration. To get there, they have to adjust three main things: dose, yield, and brew time. Each of these has a significant impact on the flavor of the finished product. When baristas are "dialing in," they try to keep everything as constant as possible and only change one thing at a time. This gives them a much clearer idea of what each variable is really doing to the espresso. Their goal is to hit the sweet spot, and understanding extraction is crucial to that. Baristas want to avoid both under-extraction (sour, weak, fast) and over-extraction (dry, bitter, slow). Effectively dialing in espresso requires the following: Two sets of accurate digital scales: You will need one set to weigh your dose and another set for your yield. You can, of course, use the scales yourself to measure both, but the less you have to touch the scales, the more you are like an espresso machine. If you happen to have an espresso machine that can measure yield, then congratulations: you have achieved a larger scale set. A flat tamper: The more "snug" and "fit" the tamper is to the portafilter basket, the more enhancements to extraction you achieve—unless the coffee puck is so tight that it's been over-compressed. Portafilter baskets: First, let's think about these baskets. They should prevent the tamper from getting log-jammed (meaning stuck) and interrupting the tamping process. A bottomless portafilter: This is designed without a spout, so you can see the bottom of the basket. This will allow you to spot channeling – which is when the coffee puck becomes damaged or uneven – much more easily. Parameter One: Dose The term "dose" describes how much of the dry, roasted coffee is placed in the portafilter for brewing. Baristas commonly consider this to be the first and perhaps most important step in analytical brewing because it has such a strong influence on the outcome—that is, how "good" the coffee tastes. The ideal dose depends on several factors (see below). However, the typical range is between 18 and 22 grams. At the very least, you should weigh your coffee and use the same amount every time you brew to establish a baseline. From there, you can vary the dose and note the differences in flavor and other qualities. Always remember that if you are using a smaller or larger amount of coffee, you also need to adjust the amount of water accordingly to maintain a proper brew ratio. Choosing the proper dose can be difficult and may require some fine-tuning during the initial setup. Changes in taste will mean changes in other aspects of your espresso's prep. If you think you need to up the dose, do it in small increments. If you think your espresso might be too intense and just teetering on the edge of pleasantness, bump down your dose in the same small increments. Once you find the right amount, try to use it consistently so that you have a firm baseline for making other changes. Parameter Two: Yield What is meant by "yield"? It means the wet weight of the extracted espresso. But a better way to understand it is through some basic principles of extraction. Think about two of these principles when you consider yield: The higher the yield, the more water has been passed through the coffee – meaning a higher extraction level. The higher the yield, the less concentrated the espresso will be. Now, how do we define yield with respect to dose using ratios? A common starting point is the 1:2 ratio. For every gram of coffee, we use 2 grams of water. This is a pretty good ratio, and if you're not getting it right with the 1:2, then either go to the 1:1.5 for a more concentrated shot or to the 1:2.5 for a more diluted shot. Espresso requires dialing in, which is a delicate, demanding process that is very much like a dance. It takes patience, precision, and practice to know the steps and to carry them out smoothly over the course of the day. You can't rush this if you want to arrive at a destination that will delight your customers. Even if we know the ideal steps to carry out and the key parameters to pay attention to, espresso dialing in is as much a part of the art and science of the barista's work as pulling a good shot is. Parameter Three: Brew Time The espresso-making process has many variables. Of all these, brew time might be the most crucial and certainly the most flexible. It can and does affect the flavor outcome of the espresso in large measure, and if you're not thinking and not tasting with your brew time, you're just not dialed in, period. Most coffee shops aim for brew times ranging between 22 and 40 seconds, with the sweet spot often being between 25 and 32 seconds. Remember, though: the brew time itself is pretty pointless if you're not using it to affect the flavor outcome in some desirable way. Brew time and flavor are directly related. If you don’t brew long enough, the coffee just isn’t going to have enough flavor. Brew too long, and you’re over-extracting (like the folks at Starbucks do). The scale goes something like this: too little brew time, too much acidity; ideal brew time, balance of flavors; too much brew time, too much bitterness. When you change the brewing time, you have to take into consideration the grind size. An easy way to visualize this is to think about how water flows through coffee grounds of different sizes. With a grind that is too coarse, it is like using rock-sized particles; the water flows through the grounds much too quickly. These grounds don't have enough time to reach their full flavor potential. You would then want to try a grind that is at least a little bit finer in order to achieve the proper flavor balance. This is also, to be honest, a close-tolerance grind. Going too far to the side of too fine will lead to watery, over-extracted coffee. To achieve this close flavor-tolerating grind, an adjustable burr grinder is a good tool. It is crucial to adjust the grind size in small increments. Although we tend to think of grind size as a kind of dial or continuum between "too fine" and "too coarse," in reality, getting a good extraction or even a decent cup of coffee using a specific brew method is often a matter of hitting the "sweet spot" on that grind size dial. Setting the brew time, dose, and yield is only half the battle when it comes to making the perfect espresso. The other half is tasting it. What are we looking for? A harmonious balance of acidity, sweetness, and bitterness, with some combination of the four more pronounced or less pronounced in different espressos. Tasting The Espresso A brief indication of the balance of flavors possible is this: a well-extracted espresso is a sweet drink. Sweetness is primary in the espresso flavor hierarchy. When the espresso is under-extracted, the drink's acid notes tend toward sourness, and there's insufficient sweetness to balance the flavor. If we are over-extracting the coffee, then those flavors predominantly fall on the bitter end of the spectrum. We are using much more energy to extract out of those bitter compounds, and the drink may taste hollow. "Well" extracted means, in essence, "tastes sweet." Assessing the quality of espresso in combination with milk is equally vital, as a significant proportion of the customer base favors milk-infused beverages. The milk's sugars and fats can serve to amplify the inherent sweetness of the espresso while muting and rounding off the sharper acidic or bitter notes that might otherwise be too pronounced. Tips For Further Improvement When it comes to mastering the art of espresso extraction, we strongly advocate for the following practices: Only change one parameter at a time. This will help you keep track of how your extraction is changing, and what’s causing it. For example, if you’re adjusting your grind, then keep the brew time, dose, and yield the same. Keep other variables constant. Create an evenly distributed bed of coffee in the portafilter, and tamp using the same method every time you pull a shot. Not distributing evenly enough or tamping too lightly will affect extraction. Make a dialling in journal. Every time you dial in, record your parameters, and figure out what works best. This will help you dial in more quickly and successfully. Stay hydrated. Dialling in often involves tasting a lot of espresso in a short period of time, which can affect your palate and obscure the more subtle flavours of each individual espresso. It can also mean you end up being over-caffeinated, which can cause dizziness, shaking, shortness of breath, and an increased heart rate. You should drink plenty of water before, during and after the entire process. Espresso dialing can be an infuriating, yet rewarding first-step, from which you can almost taste your route to mastery and profitability. It has been my experience, both as a trainer and a practicing barista, that if you can break down the art of espresso extraction into significant variables, then further into individual espresso techniques, novices and experienced baristas alike will uncover the not-so-secret to consistently good espresso. That secret? Following your variables with damn good attention to detail and a medium amount of patience.

Refining Your Coffee Shop's Operations: From Menu Boards to Equipment Running a coffee shop is like a journey filled with decision-making. Each choice sends ripples that affect how smoothly the shop operates, how happy the customers are, and how much profit the shop makes. What I'm sharing here are not secret tips to running a coffee shop. They're basic lessons learned from real-world examples. If nothing else, these stories from the coffee shop world show the important part decision-making plays in a coffee shop's success. 1. Simplify and Strategize Your Menu How you show your menu is important because it shows what you have to offer. If your menu is boring, customers will probably think your food is too. When a menu has things that surprise or delight customers, it expresses your personality. Then, customers who enjoy it will talk about it. Make sure your business decisions are fair and simple. Make your brand easy to understand. Don't overwhelm your customers with tons of text or too many choices. Show them what makes your specialty drinks special in a clear way. Make your pricing straightforward and simple. For example, show only the prices for medium-sized drinks. Use Tech Solutions: Digital menu boards are totally awesome. They let you change your menu and prices super fast. So, make one change now to show the board's benefits. Use these boards in places where you need big changes or constant updates to be digital and must-see. You can be creative in how you make your menu. You don't have to lose clarity or make the customer experience less smooth just because you want to make your menu a work of art. It can be a good use of your time and a really effective way to market your restaurant. 2. Focus on Core Offerings Every café is unique. Focus on what makes yours special and use that to build a clear image for your business. Figure Out Your Key Products: Choose a few excellent products that really show what your brand is about. Figure out what your neighborhood likes. It might sound obvious, but you need to know what flavors your local market wants. For example, if people drink super sugary stuff, and you guys can make your coffee drinks sweet enough for local tastes, can you still make lattes? Not exactly like Starbucks, but similar. By concentrating on your main strengths, you can save money and avoid confusing your brand with unclear messages. This way, you can stay focused on what you do best and show clients who you really are.   3. Maximize Efficiency with Equipment Choices It's really important to invest in the right tools, but even more crucial is to prioritize what matters most. Start with Basic Stuff: Don't spend too much money on equipment. Try out your new ideas on a smaller scale. For example, use small systems that add carbonation to drinks to see if your ideas work. That way, you won't waste a lot of money on big equipment if your ideas don't turn out as good as you hoped. When you buy important things like espresso machines, think about how they'll help you in the future, for 5, 10, or even more years. You should pick only the best professional models. Anything else might not let you keep up with more demand as your business grows. Choosing the right equipment to keep costs low at first and make future changes easy is a smart and practical way to set up a business. 4. Sweeten Smarter How much syrup is too much syrup? We all have our own tastes, and the amount of syrup we like on our pancakes or waffles can really vary. Some people even put bases like peanut butter or almond butter under the syrup when they pour it on. It's a good idea to rethink how syrup is poured, but there's also another reason to think about syrup. Syrup is really sweet, and lots of people who pour it on don't think about how that affects their health and the flavor balance in breakfast. As a coffee business, you have to set and maintain your own sweetness standards. Follow these steps and don't skip ahead. When you get to this part, you might think, "Why do I need to go through all this?" Remember, there's a reason why not just anyone can make Death Wish Coffee. You can't take short cuts. You can't make coffee like this in someone else's kitchen or using their recipes. Whether you like it or not, you have to make something that meets or comes really close to our "Sweetness Standard." Suggest Sweetness Additions: If customers say their drink needs more sweetness, you should try to get them to order something that adds sweetness to their drink. Ask them if they want to add a Sweet Cold Foam, which is the best way to sweeten a drink. It's not just because the Sweet Cold Foam is the best way to sweeten a drink. Actually, from my personal experience, there's no better way to make a drink sweeter than by adding Sweet Cold Foam to it. Even small changes can increase your earnings a lot, and they won't hurt the high quality of your products or services that customers value. 5. Build Strong Vendor Relationships It doesn't matter if you're filtering water or making syrups. Your suppliers are crucial to your business. When choosing suppliers, you can't just look at price. You also have to think about two really important things: how reliable they are and how good their support is. Stay flexible: Try new things like mushroom coffee or plant-based cream. But check if they will sell well, so you don't spend too much money too soon. Having dependable suppliers makes sure that everything runs smoothly. This means you can safely try out new ideas. 6. Embrace Inventory and Cost Controls To make things last, we have to closely watch how much stuff we have and how much it costs. Use tools like Dripos that show your COGS (Cost of Goods Sold). These tools help you understand your business better and control both your costs and sales. If you get regular reports and daily updates, you'll have a clear view of how business is going. Do your sales match the costs you expected when you bought your inventory? Find out what works for you: For some stores, just counting inventory by hand every week is fine. But for other stores, counting by hand might take too much time and cause too many mistakes. They could be better off with an automated system. In the end, setting things up the right way cuts down on waste and makes sure we're always ready to meet demand. 7. Start Small with New Offerings It's easy to get excited about new systems or products, but starting with a small-scale solution is often a more economical way to begin an important project. Before spending a lot of money on a system to carbonate drinks, test market interest in a prototype. Use this trial to decide if you should continue building a more advanced prototype. If the early feedback is mainly positive, you can confidently invest in the more expensive system to develop your test product further. Stick to what's working: Always stay focused on our successful programs, and don't think about future projects until those programs are running smoothly. Doing this makes everything safer and helps us move forward carefully and at a steady pace, mostly because we've found a better way to get and use information.   8. Leverage Loyalty and Online Ordering Getting your customers to come back to you is really important for your business. Online ordering and loyalty programs are two good ways to do this. But they can be dangerous if you're not careful. Avoid Extra Charges: Don't Pass Costs on to Customers. There's one kind of fee that can really mess things up. It's when customers are charged extra just for using a credit card to pay. If you have to charge something like that, keep it small. If you can't keep it small, avoid it altogether. This might mean you need to adjust your prices so you can handle the credit card fees. Consider delivery services. Even though DoorDash and apps like it charge fees, they provide a way to make money that is, for some people, worth the trade-off. If your customers can interact with your business online just as easily and comfortably as they do in person, you're much more likely to build their loyalty and make them come back. Conclusion Balancing the ups and downs of a coffee shop is not easy. It's a business with few items and many chances to mess up. For example, mistakes in choosing the menu or the right tools can cost a lot. Key skills include shopping wisely, managing stock, controlling costs, and fixing problems. But these aren't the only skills needed to run a good coffee business. Whether you serve coffee on a big scale or just brew some at home, making coffee is about good decision-making. If you make the right choices, coffee price won't keep you from making it.Focus on what makes your store different. Try new things. Keep changing what you do. The next cup waiting for you might be really close. And your next win can happen any time.

  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.

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!

When you're browsing the coffee aisle at your local grocery store, the term "organic" often jumps out as a marker of quality. But is organic coffee really better? The reality is more complex, especially when comparing mass-market coffee with specialty coffee from local roasters like Ember Coffee, a Minnesota-based coffee roaster committed to quality and ethical practices. The Coffee Market: Quality Beyond the Label Most coffee you see in stores, including those labeled as organic, falls into the category of mass-market or commodity coffee. While these coffees are often marketed as high-quality, they typically do not meet the same rigorous standards as specialty coffee. In fact, when coffee is evaluated using the Specialty Coffee Association (SCA) grading criteria, most mass-market brands score between 50 and 65. This range indicates average to below-average quality. Specialty Coffee: A Higher Standard In contrast, all of Ember Coffee’s offerings score 82 or higher on the SCA scale, making them specialty grade. Specialty coffee is characterized by superior flavor, aroma, and overall quality, achieved through meticulous attention to detail at every stage of production—from the farm to your cup. As a Central Minnesota coffee roaster, we take pride in offering a product that far surpasses what you'll find on typical store shelves. Organic Certification: The Hidden Challenges The idea of organic coffee is appealing, but the certification process presents significant challenges for small coffee producers. Take Ronaldo, for instance—a coffee farmer who owns a family plantation in Honduras. For years, Ronaldo struggled to make ends meet while trying to maintain his organic certification. The certification process required him to meet strict standards, but more than that, it involved paying for certification and dealing with middlemen who took a cut of his profits. This made it difficult for Ronaldo to keep his business afloat, despite his commitment to sustainable, organic farming practices. Ethical Sourcing Over Organic Labels Ronaldo’s fortunes began to change when he started working directly with trusted coffee importers who valued his commitment to organic farming but didn’t require the formal certification. By participating in direct trade rather than going through the complex and costly process of fair trade or organic certification, Ronaldo was able to bypass the middlemen, keeping more of the profits for his family and farm. This shift allowed Ronaldo to continue using organic farming practices—avoiding pesticides and promoting sustainability—while thriving as a business owner. His experience is a testament to how direct trade can empower farmers to maintain their values without the financial burden of certification. At Ember Coffee, we believe in supporting farmers like Ronaldo. We prioritize ethically sourced beans, ensuring that the farmers receive a livable wage and have the opportunity to thrive. This often means choosing to purchase coffee that is grown organically but lacks formal certification, so the farmers can retain a larger share of the profits. As a local coffee roaster in Big Lake, MN, we believe in supporting sustainable practices that truly benefit the communities we source from. The Real Risks in Commodity Coffee Concerns about pesticides, molds, and other health risks are more relevant when buying commodity-based coffee brands like Starbucks, Dunkin Donuts, Caribou, Kirkland Brand, and Folgers. These large-scale producers often prioritize quantity over quality, leading to lower SCA scores and potentially higher levels of contaminants. When you choose Twin Cities coffee culture and specialty roasters like Ember Coffee, you’re choosing not only better flavor but also a safer and more ethically produced product. Conclusion: Choose Specialty, Choose Ethical While organic certification has its place, it’s not the only indicator of quality or sustainability. By choosing specialty coffee from local roasters like Ember Coffee, you’re not only getting a superior product but also supporting ethical farming practices that truly benefit the growers. Farmers like Ronaldo show that it’s possible to stay true to sustainable practices without the heavy burden of certification, thanks to direct trade relationships that prioritize the well-being of the growers. This understanding allows you to make more informed choices and enjoy a cup of coffee that’s both exceptional in quality and ethically sourced. When you're looking for a Minnesota-based coffee roaster that prioritizes quality and sustainability, look no further than Ember Coffee. References Specialty Coffee Association, "Coffee Standards." https://sca.coffee/research/coffee-standards Perfect Daily Grind, "Why Is Organic Certification So Hard for Coffee Producers?" https://perfectdailygrind.com/2020/01/why-is-organic-certification-so-hard-for-coffee-producers/ EFSA, "Pesticides in Food – Coffee." https://www.efsa.europa.eu/en/topics/topic/pesticides Fair Trade Foundation, "Why Fair Trade Coffee Matters." https://www.fairtrade.org.uk/what-is-fairtrade/the-impact-of-our-work/coffee/

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!

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  

Have you ever felt like you had to go to the bathroom right away after drinking your favorite coffee? Don't worry—this funny and informative piece explains why coffee makes people go to the bathroom. You love coffee and want a smooth, balanced experience without any stomach pain. Whether you use a V60, an espresso machine, or a single-serve Keurig pod, we understand. Let's go on an adventure as we learn about the interesting world of coffee and how it affects our metabolism. Get ready for an interesting, fun, and sometimes cheeky look at the connection between coffee and going to the bathroom. People, get your coffee mugs ready, because this ride is going to be fun! Why does your coffee come with a morning sprint? Alright folks, grab your brew and let's dive into science! Coffee, loved by many for its taste and energy-boosting effects, also has an interesting side effect—it makes us poop! This is not just anecdotal. A study published in the Journal of Gastroenterology found that 29% of subjects reported increased bowel movement within twenty minutes of coffee consumption. Talk about fast-acting! Coffee causes this effect due to its unique composition. It contains tiny molecules called phytochemicals, caffeine being the most notable one, which have a stimulating effect on the colon. To get a bit more science-y, coffee increases the levels of the hormone gastrin in the body, which in turn stimulates activity in the colon. Plus, this beverage promotes the release of cholecystokinin, another hormone that aids digestion. Therefore, when you enjoy your cup of joe, it's not just waking up your brain, it's waking up your gut too! Now, the million dollar question: Is it bad for you? Luckily, the answer is no. Coffee-induced poop isn't harmful. It’s simply your body's way of responding to a natural stimulant. In fact, some people see it as a benefit. Many people, according to a survey by the National Institute of Health, use coffee as a tool for maintaining regular bowel movements. So, the next time you grab your morning coffee, remember, it's not just your brain that's thanking you—it's your digestive system too! Arabica or robusta? Is there a difference in caffeine? Yes, there really is a difference! Whether you choose Arabica or Robusta beans, the type of coffee you make may have a big effect on both how it tastes and how well it helps your digestion. The Robusta bean, which is also called Coffea Canephora, has a long and interesting history. This type comes from sub-Saharan Africa and has been grown and eaten for a very long time. Robusta beans are known to be tough, robust, and much easier to grow because they don't get diseased or eaten by pests. While Arabica is easy to like, Robusta takes a little while to get used to. The coffee in it is almost twice as strong, which wakes up both your brain and your digestive system. Robusta tastes darker, stronger, and a lot more bitter because it has a lot of caffeine in it. Is that not good? Not in the least! With its strong taste, the Robusta bean wakes you up in the morning, just like your coffee! Let's go back in time now. Think back to the late 1800s. Robusta beans were grown in large amounts because Arabica beans were in short supply. Some brands, like Folgers and Maxwell House, saw a chance. They found that using Robusta beans would allow them to make a cheaper, stronger, and more caffeinated coffee. In this way, they changed the way we drink coffee and made it available to everyone. That being said, Arabica beans, also known as Coffea Arabica, are often thought of as the best coffee beans. People who like their coffee smoother and less bitter love these beans because they have a more delicate and complicated flavor profile and less caffeine. And the next time you drink coffee, think about the beans that went into it. It's not just about taste when you decide between an Arabica and a Robusta. It's also about history, farming, and the interesting science behind what moves us. The science: coffee or laxative? Now for the important question: Can your favorite coffee be used instead of a laxative? A lot of people have talked about this, and we're finally going to tell you! Before you start, it's important to keep in mind that coffee does stimulate your bowels, but not in the same way that a cleanser does. Laxatives mostly work in one of three ways: they either make your stools bulkier, they make them easier to move, or they make your innards move faster. However, coffee raises the production of gastrin, which in turn speeds up colonic action. Even though it can "get things going," it won't work as well as a regular cleanser. Putting that aside, using coffee as a natural way to help you go to the bathroom has some benefits. It doesn't have the side effects that can happen when you use laxatives a lot, like becoming dehydrated or having your pH levels change. Plus, it's a lot more fun than the other way to keep your gut system healthy. But what about just drinking coffee? Does it make you feel good? Yes, coffee lovers can rejoice! Not only does coffee help you get your morning, um, "moving," but it also has many other health perks that have been proven to work. Years of study show that people who drink coffee are less likely to get a number of serious illnesses. The Harvard School of Public Health says that people who drink coffee are less likely to die young, get heart disease, or get some types of cancer. It also lowers the chance of getting Parkinson's disease and type 2 diabetes. But, as with everything else, balance is key. Even though it's clear that coffee is good for you, drinking too much of it can cause a lot of problems, like jitteriness, sickness, headaches, and trouble sleeping. I'd like to use wise words from my grandmother: "Too much of anything is bad." The same is true for coffee. Keep in mind that coffee affects each person's body in different ways, so the "right" amount can be very different for each person. Pay attention to your body. If coffee makes you feel good and helps you do things well, then you're probably on the right track. So, does coffee make you more powerful than a laxative? No. Can it help things move? Of course. Does it make you feel good? In small amounts, yes! Folks, that's the end of the review of the drink that gets you through the day. Now, go make some coffee and enjoy it! Daily intake How much is too much? We've talked about coffee, your gut, and its amazing benefits. Now let's talk about the most important question: "How much coffee is too much?" It's time to solve the puzzle and bring this important problem to light. Up to 400 milligrams of caffeine per day is what the U.S. Food and Drug Administration (FDA) says is a good amount. That is about the same amount as four 8-ounce coffee cups. But keep in mind that the amount of caffeine can change based on the bean type, how it's roasted, and how it's made. The European Food Safety Authority (EFSA) agrees and says that people shouldn't take in more than 200 mg at a time. This is about 2.7 mg per pound of body weight, which is about 12 ounces of coffee for a 150-pound person. Still, everyone is different, and just like how people like their coffee, our bodies react to caffeine in different ways. After having a tea in the middle of the day, some people may be able to sleep like a baby, while others may be up all night tossing and turning. How sensitive we are to caffeine depends on our genes, our age, our body mass, and our general health. Remember that more isn't always better, especially when it comes to coffee. Too much coffee can make us feel antsy, anxious, have an upset stomach, have a fast heartbeat, and even tremor our muscles, even if it helps us wake up or go to the bathroom. We love coffee and don't let it ruin our day. To sum up, people, less is more. Whether you drink occasionally, a lot during certain times of the year, or all the time, it's important to keep track of how much you're drinking and drink sensibly. In the end, the fun of coffee is in enjoying every moment, smell, and taste. Let's raise our mugs to a balanced coffee experience that makes our bodies and taste buds happy. Cheers to the drink that keeps us going, brings us together, and makes our lives a little more fun. Coffee lovers, have a drink!

It's a fun journey that takes precision, patience, and desire to learn how to make the perfect cup of coffee using the pour-over method with a V60 or Kalita brewer. This step-by-step guide will show you the tools, methods, and insider tips you need to take your coffee experience to a whole new level. Join us on this tasty adventure as we learn about the art and science behind the pour-over method and how it can bring out the best in your coffee beans, whether you're a specialty coffee expert or just a coffee lover who likes to learn more. Get ready to be awakened and enjoy every sip of perfectly made coffee in your home. Introduction: The Art of Pour Over Coffee The beauty of pour over brewing Pour over brewing is more than just a way; coffee lovers love it as a personal ritual. It's beautiful because it's simple and gives you power over every part of the brewing process. With each pour, you can bring out a range of tastes that might otherwise stay hidden in the complex profile of a coffee bean. From the smell of fresh grounds to the last drop in the pitcher, it's a sight, sound, and touch experience. With its cone-shaped shape and spiraling grooves, the V60 is perfect for this. It makes it possible for a consistent extraction, which brings out complex notes that can be anything from fruity and bright to earthy and rich. When you master pour over, you're not just making coffee; you're creating an experience that shows how much care and attention you put into it. Why choose the V60 method Choosing the V60 method for pour-over coffee ensures precision and clarity in your cup. The V60's unique design, with angled sides and a single large hole at the bottom, allows for a fast and efficient flow rate. This means that you can fine-tune the extraction time and pour to highlight different flavor profiles. The spiral ribs on the interior wall also help to keep the filter from sticking, resulting in a consistent and even extraction. What distinguishes the V60 is its versatility—it can accommodate a variety of grind sizes and pouring speeds, making it the preferred tool for both novice and experienced baristas. Choosing the V60 means embracing a brewing technique that is as much about the process as it is about the end result. It is intended for those who see coffee brewing as an art form to be perfected, rather than a daily routine. Essential Elements for Mastering the Pour Over Selecting quality coffee beans Selecting high-quality coffee beans is the first step in creating an enjoyable pour over. The right beans can make all the difference in your brew, resulting in a cup full of complex aromas and flavors. For the best results, use fresh, whole bean coffee from a local Minnesota coffee roaster like Ember Coffee. Our beans are carefully sourced and roasted to highlight the distinct characteristics of each batch. Look for beans that have been roasted within the last two weeks to ensure maximum freshness. Single-origin coffee is ideal for pour over because it highlights the distinct flavor of the region from which it is sourced. Consider the roast profile as well; a lighter roast will have brighter, more acidic notes, whereas a darker roast will be fuller-bodied, with a stronger, more robust flavor. Remember that the quality of your beans determines the caliber of your coffee. Understanding the importance of water quality Water quality is critical when brewing pour-over coffee. After all, coffee contains over 98% water. The minerals in water have a significant impact on the taste and extraction of coffee. Hard water with a high mineral content can over-extract, whereas soft water may under-extract, resulting in a flat or sour taste. For a balanced brew, use filtered or spring water with a neutral pH and moderate mineral content. This ensures that the water does not overpower the coffee's natural flavors and aromas. Furthermore, the temperature of the water should be just off the boil, between 195 and 205 degrees Fahrenheit, to optimize extraction without burning the coffee. The interaction of water and coffee grounds during the pour over process is delicate; good water quality can bring out a coffee's best notes, elevating a good cup to a great one. The role of the coffee grinder The coffee grinder is more than just a tool; it is the gatekeeper of flavor. A consistent grind is essential for a balanced pour over because it influences how water flows through the coffee grounds and extracts flavor. A burr grinder is ideal because it produces a uniform grind size, which is essential for the V60's consistent brew. A fine to medium-fine grind is ideal for the pour over method because it slows down the water flow just enough to extract the full range of flavors without overdoing it. Avoid using a blade grinder, as it can produce uneven grounds and an inconsistent taste. Investing in a quality grinder means you're not just grinding beans; you're building the foundation for your pour over. Take the time to adjust your grind size, and you'll notice the subtleties and depth that a well-ground coffee can provide in each cup. Importance of the right brewing equipment The right brewing equipment can transform your pour-over from ordinary to extraordinary. Starting with a dependable V60 dripper that ensures consistent extraction, it's critical to pair it with the right filter paper, which can affect the flow rate and flavor of your coffee. Another useful tool is a gooseneck kettle, which provides the control required for a precise pour, allowing you to evenly saturate the grounds and maintain the optimal brewing temperature. A scale is equally important, as it allows you to accurately measure your coffee and water for consistent strength and flavor. Don't overlook the carafe or cup you're brewing in; heat retention is critical. Investing in long-lasting, consistent equipment will result in a more reliable and enjoyable coffee brewing experience. With the right tools, your pour over routine will become a dependable method for creating the ideal cup. Step-by-Step: Brewing Your Perfect Cup of Coffee Prepping your coffee workspace Before you start brewing, make sure your coffee workspace is clean and organized. Begin by gathering all of your equipment, including the V60, filter, grinder, scale, kettle, and carafe or mug. Make sure your workspace is close to a water source and has a level surface for your scale. Rinse the V60 filter with hot water to remove any paper taste and warm up the brewer; this also allows the filter to adhere to the dripper's sides. Remove the rinse water before you begin brewing. Measure out your coffee beans and get your grinder ready. Preheat your kettle to the desired temperature, usually between 195 and 205 degrees Fahrenheit. An organized workspace streamlines your workflow and allows you to focus on the art of brewing, ensuring that every step is executed with precision for the perfect cup of coffee. Achieving the right coffee to water ratio The coffee-to-water ratio is an important factor in the pour over process. It can make the difference between a rich, flavorful cup and one that is disappointing. A general rule is to use a 1:16 ratio of coffee to water, which equates to about 1 gram of coffee for every 16 milliliters of water. A single cup typically contains 20 grams of coffee and 320 milliliters of water. However, don't be afraid to change the ratio to suit your tastes. Some coffee drinkers prefer a stronger brew and may choose a 1:15 ratio, whereas others may prefer a lighter cup with a 1:17 ratio. Using a scale ensures precision and consistent results every time you brew. Mastering this aspect of pour over brewing allows you to customize your coffee to your exact preferences, resulting in a truly personalized coffee experience. The art of pouring: technique and timing Pouring is an art form in pour-over coffee making. A steady, controlled pour is essential for achieving an even extraction. Begin with a slow pour in the center, then spiral outwards to ensure that all of the grounds are wet during the initial bloom. This stage allows gases to escape, and waiting about 30 seconds before the next pour improves flavor development. After the bloom, pour in a slow, steady spiral, keeping the water level consistent to ensure an even extraction. The total brew time should be between two and three minutes. If it's too fast, grind finer; if it's too slow, grind coarser. The right technique and timing bring out the coffee's best qualities, ranging from bright acidity to rich sweetness. The goal is a harmonious balance of flavors, which can only be accomplished through patient and skilled pouring. Tasting and refining your brew Tasting and refining your brew is a continuous learning process that helps you improve your pour over technique. After brewing, take a moment to enjoy the aroma before sipping. Evaluate the taste. Is it overly bitter or sour? Does it have the right body, or is it too weak? These cues will direct your adjustments. If the coffee is too bitter, it may be over-extracted; try grinding coarser or pouring faster. If it's sour, it may be under-extracted, requiring a finer grind or a slower pour. Make notes about your brews, including the coffee-to-water ratio, grind size, pouring technique, and tasting notes. This practice aids in repeating successes and avoiding previous mistakes. Over time, you'll gain a better understanding of how each variable affects taste, allowing you to consistently create a cup that's perfect for your taste. Ember Coffee is Your Go-To for Pour Overs Local Minnesota Coffee Roasters: Our story Ember Coffee, located in the heart of Big Lake, Minnesota, began with a simple goal: to create the best pour over coffee experience. As Minnesota coffee roasters, our story is rooted in community and a commitment to quality. We started small, roasting in a second floor office space and sharing the results with our friends and neighbors. (Yes, we carried the bags upstairs!) The response was overwhelming—not only did our coffee taste great, but it also brought people together. This fueled our desire to improve our roasting techniques, find the best single-origin beans, and perfect our blends. Our approach is personalized; we roast in small batches to ensure freshness and flavor. Ember Coffee has grown, but our mission remains unchanged: to make coffee that embodies the spirit of our Minnesota roots — honest, down-to-earth, and welcoming to all. When you choose Ember, you're not just purchasing coffee; you're joining a story that celebrates local craftsmanship and a community's love of great coffee. What sets Ember Coffee beans apart Ember Coffee stands out from the rich tapestry of coffee culture for a variety of reasons. Our commitment to quality begins with carefully selected beans sourced from the world's finest coffee-growing regions. We prioritize fair trade and sustainable practices, ensuring that our coffee not only tastes great but also benefits ethical farming communities. Once the beans arrive in Big Lake, Minnesota, we begin the roasting process, which is both an art and science. We roast in small batches, allowing us to highlight each bean's unique flavor profile. The end result is a cup of coffee that is smooth, balanced, and stomach-friendly, without the harshness found in larger commercial roasts. At Ember Coffee, we've created something unique—a coffee experience that reflects our unwavering dedication to quality. Our beans are more than just unique; they represent the care, attention, and community spirit of our Minnesota roots. Ember Coffee: Elevating Your Coffee Experience The Roaster's Choice: A monthly exploration Ember Coffee believes in keeping the coffee experience fresh and exciting. That's why we have our 'Roaster's Choice,' a monthly feature in which we highlight a different, carefully chosen coffee. It is our way of taking you on a monthly journey through the world of coffee. Each selection is chosen for its distinct qualities and flavor notes, allowing our customers to try new profiles that they might not otherwise choose. These beans are meticulously roasted like all of our coffees, ensuring that you get the best of what each variety has to offer. Our 'Roaster's Choice' is more than just a subscription; it's a ticket to the diverse world of coffee, chosen by those who know and love it best. Join us in this monthly exploration as we discover the diverse and vibrant flavors of coffee. Convenient subscription options for coffee lovers Ember Coffee provides convenient subscription options to those who have made coffee a part of their daily routine. Our subscriptions are designed to deliver the freshest, most flavorful coffee directly to your door. You can select from a number of our single-origin coffees and blends, including the exclusive Roaster's Choice selection. With our subscriptions, you will never run out of your favorite beans. You'll also save money; subscribers receive a 10% discount on all orders. Plus, our flexible plans allow you to customize the frequency of your deliveries, ensuring that you are always stocked based on your personal coffee consumption. Whether it's for a morning pour over or an afternoon pick-me-up, our subscription service ensures you always have a high-quality cup of Ember Coffee to enjoy. Ready to Start Your Perfect Pour Over Journey? Shop Ember Coffee today The perfect pour over starts with the right coffee. At Ember Coffee, we make it our mission to provide you with beans that will elevate your brewing experience. Our selection of freshly roasted single-origin coffees and expertly crafted blends comes in 12 oz bags and single-serve K-cups, making them ideal for any brewing method. When you shop with us, you are not only purchasing coffee; you are also supporting a local Minnesota coffee roaster dedicated to quality and community. Each purchase helps you improve your pour over technique with beans that are smooth, balanced, and gentle on the stomach. Visit our coffee shop in Big Lake, Minnesota, or browse our menu online. Shop Ember Coffee today and experience the difference passion and precision can make in your daily cup. Start your Ember Coffee subscription for savings If you want to improve your coffee experience while saving money, starting an Ember Coffee subscription is the ideal solution. With our subscription service, your favorite coffees, including our 'Roaster's Choice,' will be delivered to your door on a regular basis. This not only ensures that you always have fresh, high-quality beans on hand, but also saves you 10% on each order. Subscriptions are adaptable; you can easily change the delivery frequency and coffee selections to suit your drinking habits. You can also pause or cancel at any time, with no commitment. Starting a subscription is more than just convenient; it represents a commitment to consistently exceptional coffee at a lower cost. So, why wait? Begin your Ember Coffee subscription today and join a growing community of coffee enthusiasts who value the best, locally roasted beans from Big Lake, Minnesota.

Coffee fans are always looking for the best cup—one with just the right mix of smells and tastes. Here at Ember Coffee, we think that the key to doing this is to understand the complex science behind how Arabica coffee tastes. Arabica beans are grown in many places around the world, including Asia, Africa, and Latin America, each with its own unique climate and soil. The weather, altitude, and type of dirt in these areas affect how the coffee beans taste. For example, beans grown at high elevations tend to have a lot of acidity and a lot of different flavors, while beans grown in volcanic soils tend to have hints of cocoa and earthiness. As coffee lovers and roasters, we're proud to get the best Arabica beans from all over the world. We do this by carefully considering things like altitude and soil composition to make sure that every cup of coffee we sell has the best tastes. If you want to make great coffee, whether you like a V60 pour-over or an espresso, you should first understand how it works. Take a taste adventure with us as we explore the interesting world of Arabica coffee and share our love for getting the best beans from all over the world. Send us an email or place an order, and we'll take you on a coffee journey. Sourcing the Finest Arabica Coffee Altitude's Influence on Arabica Coffee Flavor The altitude has a big effect on how the taste of Arabica coffee develops. Due to cooler temps, coffee beans mature more slowly when they are grown higher up. The beans can develop a more complex and deep taste because they grow more slowly. High-altitude coffee usually has strong acidity and a variety of mild tastes, such as fruity, floral, and spicy notes. These high-altitude beans are what Ember Coffee looks for to make a cup that's more than just a drink. For example, the beans we get from the mountains of Colombia and Ethiopia are grown at high altitudes that let the natural sugars and acids grow. This gives our customers a taste profile that is truly unique and interesting. We can send freshly roasted coffee with unique tastes because we pay close attention to how altitude affects the coffee. Soil's Role in Shaping Arabica Coffee Taste The soil where Arabica coffee is grown is just as important as the altitude in determining its taste. Soil types can be very different from one coffee-growing area to another, and these changes help make the beans taste different. For example, volcanic soils are full of minerals and keep water well, which often makes coffee that tastes smooth and full, with chocolate or nutty notes. Sandier soils, on the other hand, let water drain away quickly and can make coffee that is more delicate and fragrant. Here at Ember Coffee, we know how important the soil is and how it affects the end cup. Our relationships with farmers make sure that the soils are well-kept and that sustainable farming methods are used. This protects the natural qualities of the land that give our newly roasted coffee its unique flavor. The fact that we work hard to understand and use the science of dirt makes us stand out as a coffee roaster in Minnesota. Arabica Coffee Profiles from Around the World Colombian Arabica: Rich and Nutty Coffee drinkers all over the world love Colombian Arabica coffee for its full-bodied, rich taste with a nutty twist. The unique mix of high elevations, tropical weather, and volcanic dirt that is full of nutrients makes for ideal growing conditions for these exceptional beans. We love the standard Colombian profile at Ember Coffee because it makes a well-balanced cup with a light sweetness and a smooth finish. Our Colombian Arabica comes from the slopes of the Andes and has hints of caramel and roasted nuts. It has a comfortable and polished complexity that makes you want to drink more. You can enjoy this coffee in a lot of different ways, like as a warm espresso or a cool cold drink. We're proud to have been recognized as Minnesota's Best Coffee by Star Tribune, and we make sure that every batch is air-roasted to bring out the rich and nutty flavors that have made Colombian Arabica a classic in the coffee world. African Arabica: Bright and Fruity People love African Arabica coffee because it has a strong acidity and a unique fruity taste that can range from berries to citrus. These coffees often taste like wine and smell like flowers, which comes from the diverse ecosystems in the places where they are grown. At Ember Coffee, we really like how the bright and lively flavors of African Arabicas make our selection stand out. From the mountains of Ethiopia, where coffee was first grown, to the slopes of Mount Kilimanjaro, the different landscapes in Africa give coffee a wide range of tastes. For instance, our customers love our air-roasted Ethiopian Yirgacheffe because it tastes like bright lemons and has hints of jasmine. As a coffee roaster in Minnesota, we make sure that the unique qualities of these newly roasted coffee beans are kept. This gives our customers a taste that is as exotic as the places where the beans come from. Indonesian Arabica: Earthy and Bold Arabica coffees from Indonesia are known for having a full body and deep, rich flavors that often have hints of spice, cedar, and sometimes a light smokeyness. With their rich volcanic soils and tropical temperatures, islands like Sumatra, Java, and Sulawesi are great places to grow coffee. This is one reason why these beans have such unique tastes. When we buy Indonesian Arabicas at Ember Coffee, we make sure that the boldness and depth of these beans shine through in every cup. For people who like strong, hearty coffee with low acidity and a long finish, our Sumatran mix is a big hit. By air roasting these beans, we bring out their natural tastes and make sure that the coffee you buy from us here in Big Lake, Minnesota, is the best. Because of these strong, rich notes, our Indonesian Arabica is a great choice for coffee lovers. Ember Coffee's Journey to Quality Our Quest for the Perfect Bean The never-ending search for the right bean is what drives us at Ember Coffee. This quest takes us to faraway parts of the world, where we build relationships with growers and towns that share our dedication to doing the best job possible. We focus on Arabica beans from a single origin because they have the best flavor and also tell a story about the place and the people who grew them. Our hands-on approach makes sure that everything can be tracked and supports long-term methods that are good for both farms and the environment. As a dedicated Minnesota coffee roaster, we go the extra mile to hand-pick beans that meet our high standards for taste and quality. Due to this care, we only sell freshly roasted coffee that we are happy to brand with our name. Each bean is an expression of our love for coffee and the place where it comes from, giving our customers a taste of the world in their cup. Air Roasting: The Ember Coffee Difference The way we roast our coffee at Ember Coffee makes us stand out. Instead of using a drum, air roasting uses hot air to make a constant heat that roasts coffee beans evenly without burning them. This method brings out the natural qualities of the bean, revealing a cleaner and more vibrant taste profile. Our loyalty to air-roasted coffee shows how much we value new ideas and high quality. To get the right roast that brings out the flavors of each bean, each batch is closely watched. We are proud to be a Minnesota-based coffee roaster because this process lets us serve the best freshly roasted coffee in Minnesota. People like how air roasting gives coffee a smooth, balanced flavor without the bitterness that can come from other ways. Because of this careful brewing process, every cup of Ember Coffee is a truly exceptional coffee experience. Roaster's Choice Subscription With the Roaster's Choice subscription, Ember Coffee wants you to join our journey through flavors. We do this so you can enjoy the thrill of finding new and great coffees right at your door. We feature a different single-origin or mix of coffee every month. These are carefully chosen to show off the best flavors that come from altitude, soil, and our special air roasting method. When you subscribe, you get more than just freshly made coffee. You start a journey around the world in the comfort of your own home. If you become a subscriber, you'll get regular deliveries, a 10% discount, and the chance to try a new coffee with every package. As a local coffee roaster in Minnesota, our Roaster's Choice Subscription shows how much we want to share a world of tastes with our community. If you sign up for our goods or place an order today, Ember Coffee will take you on a coffee adventure you'll never forget every month.

At Ember Coffee Company, the secret to our award-winning lattes and cappuccinos lies in the meticulous art of milk steaming. Achieving the quintessential micro-foam is a blend of science and skill, crucial for enhancing the rich, velvety texture and exquisite flavor balance in every cup of our specialty espresso-based drinks. The Optimal Milk Temperature The temperature of the milk is pivotal in espresso drink preparation, influencing the final taste, texture, and quality of your beverage. To savor the Ember Coffee Company experience at home, aim for the sweet spot between 140-150 degrees Fahrenheit when steaming milk. This range ensures the milk’s creamy expansion, complementing the robust espresso without overpowering its nuanced profile. The Key to Silky Smooth Micro-Foam Be wary of temperatures too high, as overheated milk risks a scorched taste, detracting from the espresso’s flavor harmony. Conversely, milk that’s inadequately warmed fails to froth to the creamy consistency synonymous with Ember Coffee Company's renowned quality. Steaming to Perfection: Techniques  Utilize a high-caliber steaming wand, a staple of our coffee artisans at Ember Coffee Company, to attain that perfect temperature. Position the wand slightly below the milk's surface, maintaining steady motion to foster a whirlpool effect. This method is paramount in air integration, transforming the milk into the iconic smooth and creamy micro-foam our customers cherish. As the milk warms, your hand becomes the intuitive gauge for ideal heat levels – just shy of too hot to touch comfortably. Small adjustments go a long way in perfecting the texture and temperature that define Ember Coffee Company’s signature drinks. The Art of Balance: Milk and Espresso The proportion of milk to espresso is a canvas for personalization. While a traditional latte or cappuccino from Ember Coffee Company boasts a balanced 1:1 ratio, we celebrate the individual palate. Adjusting ratios can accentuate either a bold espresso punch or a luxurious, milky caress – an exploration encouraged to discover your unique preference. Embracing the Journey to Espresso Understanding that the journey to your perfect espresso drink is personal and experimental, we invite you to play with ratios, temperatures, and techniques. Whether you prefer a strong, full-bodied espresso hit or a softer, more indulgent milky embrace, the right combination is waiting to be discovered. Bringing Our Expertise to Your Home To recreate the Ember Coffee Company magic in your own kitchen, remember that the devil is in the details. Precision in milk temperature and consistency is not just a step in the process—it's a dedication to the craft. Just like our skilled baristas, take the time to practice and perfect your method, and you’ll be crafting coffee shop quality drinks in no time. More Than Just a Drink, It's an Experience Every espresso-based drink at Ember Coffee Company is more than just a beverage; it’s a curated experience for the senses. From the ideal milk temperature to the exact espresso-to-milk ratio, each element is an invitation to indulge in a moment of coffee perfection. As you master the art of milk steaming, you become part of a community that appreciates the nuances that make a truly great cup of coffee. At Ember Coffee Company, we don’t just serve coffee, we serve memories—steamed to perfection, one cup at a time. Visit Ember Coffee Company off Highway 10 in Big Lake, Minnesota, or explore our selection online, and let us guide you through a world of rich, flavorful, and perfectly steamed espresso drinks. And for those who fall in love with our approach, our monthly coffee subscription service brings the Ember experience straight to your doorstep. Share in our commitment to excellence and become a connoisseur of the fine art of coffee.

Perfecting Your Brew with Ember Coffee Pods Why Ember Coffee Pods Are Different If you’re used to conventional pods, you’ll notice right away that Ember Coffee pods are fuller, richer, and more aromatic. That’s because we pack them with 30% more coffee than the standard pods you find at big-box stores. We also use specialty-grade beans—sourced at nearly twice the cost of conventional brands—to ensure every sip is smooth, balanced, and bursting with flavor. Brewing Tips for the Best Experience Because Ember Coffee pods contain more coffee, you may need to adjust your brewing method for the perfect extraction: ✅ Use the Normal Setting – Skip the "strong" or "robust" settings you might use for weaker pods. Our pods are designed to deliver a bold, full-bodied cup without extra adjustments. ✅ Match Your Cup Size – If you're brewing a 12 oz cup, set your Keurig to 12 oz instead of trying to force a stronger brew in a smaller setting. ✅ Enjoy the Smooth, Low-Acidity Experience – Many of our customers find that our coffee doesn’t upset their stomach like conventional coffee. That’s thanks to our air-roasting process, which reduces acidity and enhances the natural flavors of the beans. What Makes Ember Coffee Special? Air Roasting for a Smoother Taste – Instead of traditional drum roasting, we use superheated air to roast our beans evenly, giving them a clean, balanced flavor with less bitterness. Coffee with a Purpose – Every purchase supports our mission to do good in the world. A portion of the proceeds from our Deliverance Blend helps fight human trafficking and supports marginalized communities in the U.S., India, and Ukraine. Join Our Coffee Community – Have questions? Our live chat feature connects you directly with Matt, our roastmaster, to help you fine-tune your brew. Try Ember Coffee Monthly Loved your first cup? Get 10% off a monthly subscription and enjoy early access to seasonal flavors and exclusive updates from our roastery. From our family in Big Lake, Minnesota to wherever you are, thank you for choosing Ember Coffee. Happy brewing! Watch the Full Video: