ADVENTURES
IN BREWING

Don't worry, we moved out of the garage long ago. We roast at Tailwind Roasting, and awesome commercial co-roasting facility in Chicago.

To get the most optimal flavor we recommend enjoying your coffee within 4–6 weeks of the roast date. Coffee doesn't "expire" like other foods but its character changes over time.

Store your coffee in a cool, dry place away from direct sunlight (avoid the cabinet right above the stove). Air is the Enemy: Keep your coffee in its original bag with the one-way valve zipped tight. You can move it to an airtight container with a valve but it's best in the original container. Plus we think our bags look pretty good. Don't Freeze: We generally advise against freezing your coffee. The moisture and temperature fluctuations can damage the delicate oils that give our coffee its unique taste.

Why we don't use the "Fair Trade" label: We don’t use the label because we actually choose to go beyond it. Here’s why: Direct Impact: Many certifications require farmers to pay expensive fees just to join. We’d rather source from farms that put that money back into their workers and their equipment. A Floor, Not a Ceiling: Fair Trade sets a minimum price to protect farmers from market crashes. Since we only buy Specialty Grade beans, we already pay significantly above Fair Trade prices. We’re rewarding skill, not just meeting a minimum. Ethical Relationships: We focus on Ethically-Grown coffee. To us, that means supporting fair wages and land management that keeps a farm thriving for the next generation, not just the next harvest. Our Philosophy: We believe in paying for quality. By paying premium prices directly to the people growing the good stuff, we make sure the farmers are rewarded for their hard work. It’s how we get a damn good cup every time.

The short answer: Sometimes, but we aim higher. A lot of the small-batch coffee we source is grown using organic practices, but many small farmers can’t afford the "Certified Organic" paperwork. When a bag is 100% certified, we’ll shout it out on the label. Otherwise, we prioritize the health of the soil and the quality of the bean over a government seal.

Nope It’s just coffee in there. When you see notes like "toasted pecan" or "dark chocolate" on our labels, those aren't added ingredients. They are natural flavors in the coffee. We work hard to find the right beans and roast levels that will bring out the flavor profiles we are looking for. But what if I actually like flavors? Look, we know many people love to load their coffee with cream, sugar and syrups. We're all for it, you do you. If you want to swirl in some caramel or that seasonal pumpkin stuff, go for it.

If you know Kenny you won't be surprised that he is all over the place. He's got a couple moka pots, a French press, a couple pour over v60s, an aeropress and even an ibrik. Most days he's using the moka pot or aeropress. Oh, and Of Coarse, he drinks a lot of cold brew. 99.44% of the time he drinks it black. Staci is totally different. Her go to is using the Nespresso maker. She fills reusable pods with our coffees, adds some stevia and protein plant milk.