We buy green coffee from a short list of growers we know by name, roast it in 15-kilo batches at the North Loop roastery, and print the roast date on every bag. No warehouse. No mystery blends. Just coffee that tastes like it was roasted this week — because it was.
Four single origins and two blends, in rotation year-round. Everything is roasted the morning after you order and leaves the roastery the same day.
Milk chocolate, toasted almond, red apple. Our house blend and the coffee we pour by default in both cafés. Forgiving in a drip machine, sweet through a French press, and the one people buy two bags of.
Black currant, brown sugar, jasmine. Bright and structured without being sour. Best as a pour-over at 205°F — it opens up dramatically as the cup cools.
Blueberry, apricot, honeysuckle. A dry-processed Sidama lot that tastes closer to fruit juice than coffee. Our most-requested bag and the one we always sell out of first.
Dark cherry, cane sugar, cocoa nib. Grown on a steep north slope in Huehuetenango by a family we've bought from four harvests running. Heavy body, clean finish, superb as a single-origin espresso.
Dark cocoa, molasses, black walnut. Built for milk. This is what 31 of our wholesale partners pull all day, and it holds its shape under six ounces of oat milk without disappearing.
Caramel, baker's chocolate, orange peel. Decaffeinated with sugarcane-derived ethyl acetate at origin, which keeps the sweetness intact. We roast it like a real coffee, because it is one.
Pick a coffee or let us choose. We roast it the day it ships, so it lands at your door three to four days off the drum. Skip, swap, pause or cancel from your account in one click — no phone call, no retention script.
Billed per shipment. About $32 a month.
Billed per shipment. About $65 a month.
$28 a week. For households of three or more.
First shipment goes out within 48 hours · No commitment · Cancel online anytime
If coffee is on your menu, it should be as good as everything else you serve. We handle the sourcing, the roasting, the delivery, the machine and the training — you handle the guests.
Every lot on your menu comes with the producer, region, altitude and what we paid. Print it on your board or hand it to a guest — the information is yours.
Tuesday and Friday routes across Minneapolis, Saint Paul and the first ring. Order by 4 PM the day before. Emergency runs are free — we've all had a Saturday go sideways.
Quarterly preventive service on your espresso machine and grinders, gaskets and burrs included. Breakdown calls answered within four hours during business days, with loaner grinders on hand.
Two full days on-site for your opening team, then a free refresher every quarter and whenever you hire. Espresso dial-in, milk texture, brew ratios, cleaning routines and cost control.
You come to the roastery, we cup four to six coffees together, and we build a menu around your space, your volume and your price point.
We spec or service the machine and grinders, then dial in every recipe on your water. You get a printed recipe card taped inside the cabinet.
Two days on your bar with your staff before you open, covering everything from extraction to closing checklists. Refreshers are included for life.
Twice-weekly delivery starts, quarterly service is booked in, and your account lead checks the bar in person once a month.
There's no secret to this. Buy well, roast in small batches, be honest about the date, and get it out the door fast. We've done it the same way on the same machine since 2019.
Dev travels to two origins a year and buys the rest through importers who publish their farm-gate prices. We pay above the going rate on every lot and we'll tell you exactly what that was.
Every profile is logged, every batch is tasted against the reference cup before it's approved, and nothing leaves the roastery on a profile we haven't tightened in the last six months.
Coffee rests 24 to 72 hours depending on the roast level, then goes into one-way-valve bags with the roast date stamped on the front. Not a "best by" guess — the actual day it was roasted.
Orders placed by 10 AM are roasted the next morning and shipped that afternoon. Free over $40, flat $6 under. Local pickup at either café is ready in about two hours.
Ran the bar at a Northeast café for six years before founding North Loop in 2019. She still approves every production profile personally.
Handles sourcing, contracts and the cupping table. Travels to two origins a year and keeps the price transparency sheet current.
Runs the flagship bar and the training program. If you booked a brew session, you're spending it with Petra.
Your account contact, machine tech and menu consultant. He's the one showing up on your bar once a month.
The North Loop location is the roastery — you'll hear the drum running behind the bar most mornings. Raymond Ave is a smaller, quieter room built for people who need a table for three hours.
812 N Washington Ave, Minneapolis, MN 55401
(612) 555-0184
Mon–Fri 6:30 AM – 6:00 PM
Saturday 7:00 AM – 6:00 PM
Sunday 7:30 AM – 4:00 PM
Mon–Fri 7:00 AM – 5:00 PM
Saturday 8:00 AM – 5:00 PM
Sunday Closed
We switched three years ago and our coffee sales went up 40% in the first quarter. Curtis trained every one of our openers himself and still shows up once a month to taste what we're pulling. That's not a supplier, that's a partner.
Our lobby bar runs from 6 AM to midnight and the machine gets abused. North Loop services it quarterly, answers the phone when something breaks, and had a loaner grinder here in under three hours the one time it mattered.
I'd been buying grocery store beans for a decade and thought I just didn't like coffee that much. The weekly subscription changed that in about two bags. The roast date on the front is the whole thing — you can actually taste the difference.
Two ways in. Pick a coffee and have it at your door this week, or book a wholesale tasting at the roastery and we'll build a menu around your room.