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11 stories
Peet's Coffee and Tea purchased Stumptown Coffee Roasters outright, then took a majority stake in Intelligentsia Coffee, all inside a single month. The deals drew both alarm and approval from the specialty coffee sector.
In-house roasting can cut costs and set a café apart, but it also demands serious capital, patience, and a taste for manufacturing rather than romance.
A showcase of craft coffee roasters sharing their standout single-origin and blended coffees, from a wood-fired heritage roast to heirloom varietals and a philanthropy-driven blend.
Travas Clifton and Justin Hicks built Modcup Coffee Co. by first selling from a cart and a 1969 Citroën H Van near a New Jersey transit hub, then expanding to a café and roastery in Jersey City Heights. Their experience shows how mobile operations can lower the risk of opening a fixed location.
A coffee wholesaler explains how customer demand for dependable espresso pushed the company to reconsider a long-held single-origin-only stance.
A green buyer's perspective on why the beans you choose set the boundaries for what a roast profile can achieve, and how to plan sourcing around that reality.
JT Peifer explains how he fit a commercial roaster into a high-mileage Ford van, how he keeps it running through freezing winters, and how earlier ventures in Texas and Kenya led to Feisty Goat Coffee.
How a shared Red Hook roasting facility helped independent coffee companies like Parlor and FAL Coffee find their footing without building their own roasteries first.
Norway's second city has quietly built a coffee culture rooted in education, small-batch roasting, and independent cafés, with key figures and shops shaping a more discerning drinking public.
Transitioning from café owner to roaster-retailer involves more than passion—it requires careful evaluation of economics, training, equipment, and market positioning.
A Mennonite roaster in Ohio, whose roasting journey began with a popcorn popper in Belize, now supplies fresh coffee to his close-knit community.
