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  Let’s pull back the curtain on Big Coffee for a moment. We all know the drill: a convenient drive-through, a familiar name, and a cup of coffee that you drink without thinking too much about it. Companies like Caribou and Starbucks have built empires by making us believe we’re getting something special—but let’s be real, you’re being sold a product that’s designed to maximize profit, not quality. Cutting Corners, Maximizing Profits Here’s the thing about commodity coffee: it’s all about the bottom line. The beans used by big chains aren’t selected for their flavor complexity or unique origin—they’re chosen because they’re cheap and available in massive quantities. If you’ve ever wondered why your coffee tastes flat or leaves your stomach in knots, this is why. Commodity coffee is roasted dark, often to the point of bitterness, to mask the flaws in low-quality beans. Then they load up on syrups, sugars, and artificial flavors to make the drink palatable. It’s a method that works well for turning a profit, but it has little to do with providing a quality coffee experience. In contrast, at Ember Coffee, our beans are sourced and roasted with care. We use an air roasting process that ensures each bean is evenly roasted, preserving the true character and flavor of the coffee. We’re not interested in cutting corners or hiding flaws. We’re about making coffee that respects the bean, the farmer, and you, the customer. Big Coffee CEOs vs. Local Roasters Here’s a reality check: while small, independent roasters like us are scraping by to deliver quality coffee, Starbucks and Caribou are paying their CEOs millions. It’s a classic story of big business taking shortcuts and reaping the benefits. Their coffee prices are high, but that money isn’t going to the farmers who grew the beans, nor is it being reinvested into quality. Instead, it goes toward billion-dollar marketing campaigns, sleek cafes, and fat paychecks for executives. Meanwhile, your local coffee roaster—like Ember Coffee in Big Lake—is investing every spare dollar back into better beans, better roasting techniques, and the community. We’re focused on quality and heart, not just profit margins. Sugar as a Disguise Have you ever looked at the ingredient list for your favorite Starbucks Frappuccino? It’s packed with sugar and artificial flavors. And there’s a reason for that: sugar masks bad coffee. If you’re starting with low-quality, commodity-grade beans, adding sugar is the easiest way to make it drinkable. Unfortunately, it’s also a way to get people hooked on a product that’s masking its flaws. At Ember Coffee, we prefer to let the beans speak for themselves. The bright citrus of our Ethiopian single-origin or the smooth caramel of our 10,000 Lakes Blend don’t need a sugar crutch. We roast to bring out natural flavors that make your cup of coffee a pleasure, not an assault on your senses. The Damage of Supporting Big Coffee When you buy your coffee from a big chain, you’re supporting a system that puts profit above everything else. Commodity coffee is often produced under poor working conditions, with little regard for the farmers or the land. Big Coffee is all about volume—about producing as much as possible as cheaply as possible. This leads to practices that are not only bad for the environment but also exploit the very people who grow the beans. Minnesota’s Best artisan roaster, Ember Coffee, believes in fair practices and quality at every step. From the farm to the roastery, we’re committed to sourcing our beans responsibly and roasting them to perfection. We do this because we believe that better coffee starts with respect—for the process, for the people, and for the planet. You Deserve Better Coffee If you’re tired of being sold a sugary, bitter lie, you’re not alone. People are waking up to the fact that coffee can be better—that it can be full of personality and flavor, not just caffeine and sugar. Coffee should be an experience that’s rich, nuanced, and satisfying, and that’s exactly what we strive to deliver at Ember Coffee. Next time you think about grabbing that Starbucks drive-through or Caribou iced mocha, consider this: you deserve a coffee that’s made with care. A coffee that’s crafted by a team who loves what they do. At our Big Lake coffeeshop, we’re here to provide you with just that—coffee that has heart, flavor, and the integrity that comes from doing things the right way. Support Your Local Roaster When you support local roasters like us, you’re not just buying a cup of coffee. You’re supporting a small business that cares deeply about quality and community. You’re choosing a product that respects the craft and delivers an authentic experience. We’ve been named Minnesota’s Best for a reason—because we care about every single cup we serve. So let’s rethink where we’re spending our coffee dollars. Instead of paying for a CEO’s bonus, invest in something real, something with heart. Come visit Ember Coffee in Big Lake, and taste the difference that true passion makes. Because good coffee shouldn’t need sugar to taste good, and it certainly shouldn’t be about maximizing someone else’s profit at your expense. Thank you for caring. Thank you for believing in small businesses, for valuing quality over convenience, and for being a part of this journey with us. Together, we can make coffee something meaningful—something that’s full of integrity, flavor, and hope. Your support means the world to us, and we’re excited to keep bringing you the best coffee we can.

  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.

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/

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

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

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

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

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

Transcript Hey there, I’m Matt, and I’m not just here to serve you coffee; I’m here to invite you into the heart of Ember Coffee Company. You see, we believe that coffee isn’t just a drink—it’s an experience, one that should be accessible to everyone, not just the connoisseurs. At Ember, we strip away the pretense of coffee snobbery. Whether you’re a brewing rookie or a seasoned sipper, our doors—and our coffee—are open to you. It’s all about celebrating what truly matters: great coffee and even greater company. Now, you might be wondering, how do we ensure every cup of coffee is special? Well, it starts at the source. We’re committed to ethical sourcing, working with farmers who share our passion for quality and sustainability. From the lush fields where our beans begin their journey, to the small batches we meticulously roast, quality is our mantra. But it doesn’t stop there. We’ve mastered the art of air roasting, a technique that not only enhances the flavor but also shows our commitment to crafting the perfect cup. This method allows us to achieve a cleaner, smoother taste that lets the unique notes of each bean sing. And for those who cherish convenience without compromising on quality, we’ve got you covered with our recyclable K-cups. Designed for perfection, they’re ready to go whenever you are, ensuring you’re never more than a few moments away from a delightful coffee experience. So, whether you choose to grab a bag of our artisan-roasted beans or pop a K-cup into your machine, you’re not just brewing coffee—you’re brewing a story. Your story. Ready to unleash your bean-to-beautiful journey? Join us at Ember Coffee Company, where every cup is a new chapter. Let’s brew this story together.  

If you're a coffee lover looking to enhance your daily brew, you won't want to miss this informative video featuring Ember Coffee Co. in Big Lake, Minnesota, winner of Minnesota's Best Coffee and Coffeehouse in 2023. In the video, owners Elisa and Matt Berry share their passion for creating high-quality coffee and their innovative approach to the coffee industry. Key takeaways from the video: 1. Air roasting: Ember Coffee Co. uses a unique air roasting technique that removes the outer layer of the coffee bean, resulting in a smoother, less acidic cup of coffee that's easier on the stomach.2. Fresh coffee pods: The Berrys discuss the importance of freshness in coffee pods and how they use special pods with one-way valves to ensure their customers receive coffee that's as fresh as possible, sometimes just days after roasting.3. Buying local: To ensure you're getting the freshest, most flavorful coffee, Matt recommends buying from local roasters in your state or county.By incorporating these insights into your own coffee routine, you can elevate your daily cup and enjoy a more satisfying coffee experience. Check out the video to learn more about Ember Coffee Co.'s innovative approach to coffee and discover how you can apply their techniques to your own coffee habits.Have you tried air-roasted coffee or freshness-focused coffee pods? Share your experiences in the comments below!

This month at Ember Coffee, we're brewing something special. Our Roaster's Choice selection isn't just about the perfect cup, it's...

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!