Roasterie 20-year Customer Spotlight: Eden Alley

Posted on June 19, 2013 by BeanPoster

Coffee and meat have been a powerhouse combination for years and years.  Just take a look at our Super Tuscan Coffee Barbeque Sauce or our coffee-flavored rubs.  Both of these products are absolutely delicious when paired with steak, hamburgers or ribs.

But what about coffee and vegetarian food?  Coffee and vegan food?  Coffee and gluten-free or soy-free food?  Is that a culinary match made in heaven?

According to Chef Sandi Corder-Clootz of Eden Alley Vegetarian Café, absolutely.

As a matter of fact, Eden Alley doesn’t know business without The Roasterie coffee.  The restaurant opened 20 years ago and has been serving up our coffee ever since.  The café that was once an 8-table venue now boasts 32 tables plus a patio and some of the most delicious vegetarian cuisine in the Kansas City area.

“Twenty years ago we got a call from Danny and immediately noticed his personality,” explains Chef Sandi Corder-Clootz.  “He was so excited about coffee.  Then, when we tasted it, we noticed the coffee’s amazing flavor and knew we had to make our own blend.”

Eden Alley’s early-on coffee hit was the Ethiopian blend, but the restaurant recently switched to the Guatemalan Fair Trade Organic blend as well as the Blue Sky Mexican Fair Trade Organic Decaf.  Chef Sandi was particularly surprised by the rich, bold and delicious taste of Blue Sky, even as a decaf blend.

In addition to providing Roasterie coffee to its patrons, Chef Sandi also serves up a delicious strawberry lavender Kombucha tea using our iced tea.  Kombucha is an effervescent fermentation of sweetened tea that uses a type of mushroom as well as sugar to make a healthy, probiotic iced tea.

“I’ve never tastes a Kombucha tea as good as the one I make with Roasterie iced tea,” says Sandi.

In addition to providing Roasterie beverages, Eden Alley utilizes coffee in many of its desserts as well as in a special “chocolate coffee” (made with chocolate milk and the Guatemalan blend).

“We appreciate the progressiveness of The Roasterie,” says Corder-Clootz.  “The fact that the company uses fair trade coffee and travels around the world to find the best beans are just two of the reasons we stick with them.  The way The Roasterie conducts business is exactly what we like to support in the local community.”

A huge thanks to Eden Alley Vegetarian Café for being fantastic customers to The Roasterie!  It’s because of our first customers that we are experiencing the successes that we are today.  We wouldn’t be where we are without you, Eden Alley!

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Top 5 Tips for Cleaning Your At-home Coffee Equipment

Posted on June 18, 2013 by BeanPoster

Cleaning: It’s a necessary evil of everyday life.  Cleaning is something no one likes to do, but everyone has to do it. We despise cleaning not because it’s a boring arduous task, but because it brings back memories of Mom saying you can’t play outside until your room is clean. Chores are the essential speed bumps in life on the road to fun.

But as we all know, the benefits of cleanliness far outweigh the annoyance of filth. Take for example an espresso machine.  An espresso machine has many different, complicated parts that come in contact not just with oh-so-delicious coffee, but with germs too.  If not properly taken care of and sanitized, your investment of an at-home espresso machine will go right down the drain.  And don’t forget, just because your coffee maker is a little simpler than an espresso machine doesn’t mean that it doesn’t need to be cleaned either!  Clean and sanitized brewing equipment, no matter what type it may be, yields better tasting coffee.

Between our three Roasterie Café’s, we have lot of coffee brewing equipment so we know a thing or five about keeping those babies clean. Here are 5 tips that you can use to keep your coffee gear sparkly and clean (and in the long run, keep your coffee tasting even better!):

1.     Give it a little rinse

This is Kitchen 101! In general, you should give everything you use a nice rinse with hot soapy water before and after every use.  No need to go super in-depth with the rinsing–just aim to remove previous residue.

2.     A deep clean regiment

It’s important to plan for a deep clean with lots of elbow grease every so often.  Traditional coffee machines should be cleaned out about every 6 months (so every time you flip your mattress, clean your coffee machine afterwards!).  Espresso machines need to be cleaned more frequently.  Once a week is best. This is because espresso machines have so many different components which allows for dirt and grime to build up faster over time.

3.     Brush to rush

If you want to speed up the cleaning process, it may be wise to purchase some equipment. Investing a small amount into a couple of espresso machine cleaning brushes will save you a lot of time. We recommend a group head brush with a solid 90 degree angle so you can clean every nook and cranny of that machine.

4.     The magical power of vinegar

White or distilled vinegar can be used to clean just about anything in your home–including your coffee equipment. A problem many coffee drinkers face is build-up of scaling minerals from brewing with hard water. Fight that build-up scale with white vinegar. Add 3 oz. of vinegar to 20 oz. of water, and let it run through the machine. Then run about 3-4 times the amount of fresh water through the machine.  Good as new!

5.     No vinegar? No problem

If you despise vinegar for whatever reason, there are alternatives. We recommend Cafiza Espresso Machine Cleaner in place of vinegar for use in your espresso machine. This cleaning powder is a miracle in a bottle!

A little cleaning every so often isn’t that hard to do, and the benefits outnumber the bad a bazillion times over. Remember, a clean machine makes a mean java bean!

Want to learn more tips and tricks about home brewing? Come down to The Roasterie plant for a tour (and a workshop on Saturdays!).  

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The Roasterie Costa Rica Trip: Thoughts from an Entrepreneur (Day 5)

Posted on June 16, 2013 by BeanPoster

WRITTEN BY HERB SIH

In January of 2013, friend and fellow Kansas City entrepreneur Herb Sih joined The Roasterie on its annual trip to Costa Rica.  Never having been to a coffee bean farm, Herb was able to provide a fresh, new perspective for the coffee-growing region in the blog post below.  Herb also acted as trip photographer and was able to flush out his own entrepreneurial ideas including one of his new ventures, Smart Coffee.  Learn more and follow Herb through his day-to-day adventure in Costa Rica with The Roasterie.

Read about Day 1 here.

Read about Day 2-5 here.

DAY FIVE–BACK AT CABINA

After spending several incredible days visiting coffee farmers, now it was time to take stock of the visits and sample the micro-lots to determine which beans (and farms) would end up as The Roasterie coffee. During the day, I got to watch Danny and Paul practice their craft, sampling various coffee beans in blind taste tests. There almost seems to be a dance rhythm to their process. Like bees circling flowers, tasting nectar and pollinating flowers, they circle the sample tables, slurp the coffee and quickly make notes on their clipboards to what their well-trained taste buds revealed from the coffee bloom in a cup.  Surrounding the sample tables are members of Grace’s staff, some with more years of experience tasting coffee than I have even lived, but all in the room being deeply focused on finding the best coffee in the world.

Sitting on the terrace of the former statehouse provides a great backdrop for thinking about life and appreciating the sheer natural beauty of our surroundings. This also proves to be fertile ground for late-night, thought-provoking conversations with others on the trip.  We all share thoughts about our own lives and the ability to watch the miracle of coffee during this incredibly special week. And with the help of a bit of Dizzy Three Vodka, some of the problems of the world at least get discussed, with a solution left to be found on another day.

All in all, it was an incredible week of realizing a few key things:

1.  Life moves fast, but perhaps we make it even faster in the United States than it needs to be. Slow down and have a real conversation, savor the promise of each day a bit more, and become more engaged in the relationships that matter around you.

2.  Coffee production is HARD. Great coffee production is even HARDER. I have no idea how I can enjoy a cup of The Roasterie coffee for the price I pay as a consumer. There have to be at least 30 pairs of hands that are responsible for getting the coffee cherry into my cup. And the conditions that often produce the world’s best coffee are usually some of the less hospitable areas that are easily accessed. Maybe this is a fair trade-off, but not a fair trade-off in my mind given who works hardest seems to benefit the least.

3.  Coffee farmers are just like many other farmers and entrepreneurs. Their offices look a bit different than mine, but their mentality towards innovation and delivering their best work are very similar. They work hard to ship a great product and take pride in their results.

4.  Coffee farmers could use some understanding…and maybe even a bit of help. Fair trade is not enough. What more can be done?

5.  People in Costa Rica are amazing. Nearly everywhere I went, the people were friendly, happy and caring. It makes you really realize that oftentimes the things we (as Americans) think make us happy (like material items and money) are less important than we realize. Relationships matter. And that begins and ends with people.

6.  Inspiration for new ideas can come from anywhere. I now have a perspective that has become a saying: “innovation is like a sock of coffee”.  After watching how coffee is made, and how a sock was used one day during a meal as a coffee filter, I realize how good ideas come from the right raw materials, with the right people on board, under the necessary but not always glamorous circumstances. But the end product always ends up speaking for itself.

7.  Danny is seriously passionate about delivering the world’s best coffee. He and his team will go to almost any corner of the earth to find great coffee, and they live this passion daily.

8.  While Danny is a great entrepreneur, he is an even better human being. Watching him with his family says it all, and after being part of his world nonstop for a week straight, you know he is the real deal.

As I sat on the plane home, watching the sun peak over the horizon, I contemplated my new appreciation for the world of coffee, and one of my new favorite foreign countries, Costa Rica.  The Roasterie coffee adventure was more than what I bargained for, especially in the world of the unexpected. Thank you Danny, Carla, Paul, Jose and Kelly for letting me accompany you on this great trip. And special thanks to Grace, Cecelia and Amanda, who helped make the trip even more special.

Coffee, one the world most consumed beverages, bridges the language divide among all coffee drinkers. And my new found ability to get “jazzed up” on coffee, with the new found perspective gained from quiet moments of revelation left over from Costa Rica make every cup of coffee I drink today a private journey into my happy place. Life is an adventure…drink it up!

Want to experience Costa Rica with The Roasterie just like Herb did? You can!  Simply enter The Roasterie Adventure Photo Contest and win a bean-picking trip to Costa Rica with The Roasterie! Only a few days left to submit! Enter here.  

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The Roasterie Costa Rica Trip: Thoughts from an Entrepreneur (Days 2-4)

Posted on June 15, 2013 by BeanPoster

WRITTEN BY HERB SIH

In January of 2013, friend and fellow Kansas City entrepreneur Herb Sih joined The Roasterie on its annual trip to Costa Rica.  Never having been to a coffee bean farm, Herb was able to provide a fresh, new perspective for the coffee-growing region in the blog post below.  Herb also acted as trip photographer and was able to flush out his own entrepreneurial ideas including one of his new ventures, Smart Coffee.  Learn more and follow Herb through his day-to-day adventure in Costa Rica with The Roasterie.

Read about Day 1 here.

We go to another coffee farmer operation.  Only this time, we have to get there via bus on dirt roads that are barely fit for a pack mule.  We get bounced around the back of a pickup truck (we use pickups as chase vehicles to take over when the bus no longer can safely navigate the road). We twist, wind, climb and descend; all the while I get to listen to Paul Massard and Danny talk about life, coffee, the farms and families we are visiting and more, as they sit high atop the front of the pickup truck bed side holding on to the roof for support. The O’Neill kids, by the way, are riding with us the whole time. Laughing, playing and living this experience. Has anyone told them how special these memories will be one day to them of this great adventure they live with Danny and Carla?

When we finally arrive at our destination and we tour the coffee farm. Danny and Paul spring into action as they leisurely converse with each farmer. The farmers, all very friendly, appreciate the importance of this trip. Danny is not just a buyer, but someone who has taken to heart the needs of the region and the importance to create a win-win relationship with each coffee producer.

Fair trade, while well intended to help the coffee farmer, has not done all that it was really intended to do. The reality of today’s coffee farmer is that it takes a lot of work, time and money to produce a good product. $1.40 per pound of coffee, which is the fair trade minimum price set by the agreement, is just not enough for many of these farmers. Unfortunately for those farmers whose labor costs exceed others that can make the $1.40/lb work, it is a losing proposition. And after riding up and down roads and seeing how manual of a process it is to pick high quality beans at the right time, I am amazed that we do not pay more for a cup of good coffee.

Mental note to self: Be willing to pay more for good coffee knowing what it took to get my little daily morning miracle brew into my coffee cup. 

The farmer we visit shows us his operation: the mill, the storage area, the drying beds. We even get to sample the finished product. But then we are in for a real treat. This coffee farmer takes us to his house for lunch. By any American standards, many might call his house a shack. But when this “shack” seems to be the rule not the exception in the particular area, you begin to appreciate even more the role coffee plays in multi-generational families and the daily life that unfolds without an afterthought to the conditions. We enter the patio outside of this 3-room house for a meal. The kitchen area has a wood burning stove/oven and the smell of wonderful but nearly unidentifiable food wafts out through the entrance. I really wish I would have paid more attention to my 3 years of Spanish in school, but I don’t think any schooling would have helped me navigate the menu this meal was based from.  The meal is delicious, but I could not tell you for the life of me what it was that I ate – or especially drank. The drink during this meal was some type of juice that had the consistency of Aloe Vera, seeds like overgrown kiwi fruit and the taste of a subtle fruity flavor, but so subtle that I can’t quite place it. I also feel a bit guilty knowing that this amazing meal is probably the equivalent of an American’s Thanksgiving Day meal. This family does not eat this well every day…I am not really sure if they even eat this well on their version of a Thanksgiving Day. I silently give great thanks for this meal and hope they have a good coffee season so they can continue to provide for all of us coffee drinkers around the world while providing for their family too.

Another farm we visit takes the concept of “family business” to a whole new level. Several brothers work together, and with their wives and kids, bring the total family business to around 30 people. The level of love I see in these families all living together is amazing. By day they grow coffee, working hard to harvest the best product to supply both Grace and Danny thousands of miles away. The miracle of coffee happens daily on coffee farms just like this, in which the fathers lead the coffee production while the mothers help support the family unit. But support is relative, as this given day nearly 20 kids were part of the work landscape. These families play, smile, laugh and love with each other…it’s just how they are. I don’t think this scene could easily exist in the US. I quietly think to myself, has technology and advancement benefitted us as much as we really think?

The coffee farmer I most fell in love with was Carlos Urrena Ceceliano. Carlos is the operator of La Pira, a coffee farm located in the high altitude Dota Valley of the Tarrazu region. This region is well known for producing some of the world’s best coffees, and Carlos’ farm is no letdown.

This relatively young estate (50 years old) was started by Carlos’ family, and Carlos took it over to continue the family tradition. When he initially took over, the farm was a certified organic coffee producer, but over the years he realized this was a very difficult and expensive proposition, so Carlos looked for alternatives to being able to create a different type of coffee operation.

Driving up to the farm, I knew this was going to be a special place. It looked different from any operation we had seen. Driving up, you notice the dog in the field, watching over the operation and presumably providing some type of security despite his cautiously friendly, majestic appearance you see from wise-old dogs that know better.

Once you start walking around his farm, you also notice something else that I had not seen at any other coffee farm. He has chickens, pigs, sheep and other animals, in a “barn” area, that apparently provide diversification from his coffee operation. Growing coffee is a hard business, and the sheer fact that Carlos has thought about the aspects of agricultural risk management, is impressive. I am intrigued and want to know more.

Apparently the sheep have multiple uses, besides providing wool, lambskin and meat.  According to one article I read about his operation (Carols was too busy to tell me this AND my Spanish is VERY POOR), the sheep are “employees” of the farm and help control weeds by eating their way to agricultural bliss. Because of the sheep, Carlos has been able to eliminate the need for herbicides, as sheep do NOT like the taste of coffee leaves, but apparently DO like the taste of weeds. I wonder if other farmers know this.  It’s important to note that the by-product of the sheep is good fertilizer, which helps even more to produce the world’s best coffee.

Carlos is a problem solver and thinks outside of the box. He wears a motorcycle helmet while that has a hole he drilled into it to accommodate his cell phone cord so he can talk while riding through the fields on his 4 wheel ATV. He has an intern from France working in his production facility, so they can mutually exchange ideas and learn from each other.

One innovation that Carlos realized was that if he left the fruit of the coffee cherry – mucilage – on the berry a little longer, the coffee would absorb more of the sugar from the fruit and make the coffee sweeter.

A few other innovations became visible upon his explanation that accompanied our tour. He found a way to “cool” the berry using a swamp cooler technology (water cools as it vaporizes as it releases heat/energy) that also helps produce additional sweetness in his coffee berries. He even found that he could capture the methane gas that is produced during the fermentation process and use it to power his home.

The spirit of innovation, combined with the passion to produce the best coffee in the world, led Carlos down this path and has led La Pira to many awards. And because of this quality, the path then led to Danny O’Neill in his pursuit for the world’s best coffee.

Come back tomorrow to learn about Day 5 of Herb’s Costa Rica trip.  Want to experience Costa Rica with The Roasterie just like Herb did? You can!  Simply enter The Roasterie Adventure Photo Contest and win a bean-picking trip to Costa Rica with The Roasterie! Only a few days left to submit! Enter here.

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Roasterie 20-year Customer Spotlight: Lon Lane’s Inspired Occasions

Posted on June 15, 2013 by BeanPoster

Here at The Roasterie, we partner with more than just restaurants and grocery stores.  We are always interested in customers from a wide variety of industries—including the catering industry.  Twenty years ago, we were fortunate enough to find one of the most sought-after caterers in the Kansas City area: Lon Lane Inspired Occasions.  Lucky for us, Lon Lane has stuck with us for the past 20 years and can’t seem to get enough of our coffee creations.

Lon Lane first came in contact with The Roasterie when Bean Baron Danny O’Neill was stocking shelves at a local grocery store in Kansas City.  A few times a week, Lon and Danny would catch up and after awhile, the relationship began to grow into a friendship.  It wasn’t long until the two found similarities in their businesses.  Danny was brewing coffee from his basement and Lon was cooking out of his home for his catering business.  The two had a lot in common and hit it off right away.

“We had a friendship first and a business relationship second,” says Lon Lane, owner of Inspired Occasions.  “Danny runs a great business with a vision that matches our own.  It’s a great match for us.”

It should come to no surprise that Lon Lane’s Inspired Occasions became a customer of The Roasterie right away.  Lon and Danny developed a custom blend known as Lon Lane’s Inspired Occasions blend, which just so happens to be Lon’s favorite blend from the Roasterie (but the Kansas City Blend, the Holiday Blend and the Classic Cup Café Blend are close behind!).

In addition to providing its own custom blend (both regular and decaf) to its customers, Lon Lane’s Inspired Occasions also serves a new Roasterie creation—a cappuccino punch with Roasterie’s Dizzy Three vodka for the summer.  Doesn’t that sound refreshing?

Throughout the past 20 years, we have had a lot of fun working with Lon Lane and the staff at Inspired Occasions—especially now that we have opened our Bean Hangar event space doors!  We like to think that Lon Lane and his team have had a little fun with us too.

“I like The Roasterie’s approach to coffee,” explains Lon Lane. “Danny runs a great business and always pays attention to detail. The Roasterie has great beans, great people, a great roasting process plus they provide a hands-on personal experience.  That speaks for itself.”

We would like to thank Lon Lane for selecting and sticking with The Roasterie as his specialty coffee company for the past 20 years.  It’s because of our first customers that we are experiencing the successes that we are today.  A huge thanks to Inspired Occasions for believing in The Roasterie and bringing delicious coffee to the Kansas City event industry!

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The Roasterie Costa Rica Trip: Thoughts from an Entrepreneur (Day 1)

Posted on June 14, 2013 by BeanPoster

WRITTEN BY HERB SIH

In January of 2013, friend and fellow Kansas City entrepreneur Herb Sih joined The Roasterie on its annual trip to Costa Rica.  Never having been to a coffee bean farm, Herb was able to provide a fresh, new perspective for the coffee-growing region in the blog post below.  Herb also acted as trip photographer and was able to flush out his own entrepreneurial ideas including one of his new ventures, Smart Coffee.  Learn more and follow Herb through his day-to-day adventure in Costa Rica with The Roasterie:   

As an entrepreneur, I have always admired people like Danny O’Neill. Smart, passionate and being a good businessman are just the beginnings of traits that I like. But given my affinity towards almost any caffeinated beverage–let alone coffee –I knew I was in for a treat when Danny asked me to accompany him on a coffee-buying trip to Costa Rica in January 2013. You see, I am a lover of coffee, lover of people who are passionate about what they do and live “ALL IN”.  But perhaps most importantly, I enjoy surrounding myself with people who love adventure and can help me open my eyes to new worlds, previously undiscovered. So…this is where my adventure began with The Roasterie team and Danny O’Neill.  Little did I know what I would really find. Let the adventure begin…

THE BACKSTORY:

Costa Rica has always been a special place for The Roasterie.  After all, Costa Rica is where it all began.  In November 22, 1978, Danny O’Neill picked his first batch of coffee beans in the mountainous coffee-growing region around the Poàs volcano while studying abroad in Costa Rica.  Right then and there, he fell in love with the country, the people and the coffee–especially the coffee.  Fifteen years later, when Danny founded The Roasterie in his basement in one of Kansas City’s great neighborhoods, Brookside, it just made sense that we would partner directly with farmers and pay above-market values to get the best of the best coffee beans. Danny, his family, and The Roasterie team continue to visit these coffee farms in Costa Rica every single year.

DAY ONE–THE JOURNEY BEGINS

Oh-dark thirty and I am heading to KCI to catch the US Airways flight to San Jose, CR via Houston. I arrive at the airport to see Danny, Carla and their two kids wide awake, ready to roll – their son helping move a box almost as big as him to the ticket counter. It is interesting to see firsthand the passion and work ethic that their son has in helping support the family business. Carla watches over carefully, but without interrupting a well-choreographed routine of heading to Costa Rica to source and buy the world’s best coffee.

We arrive in San Jose and I am greeted by the warmth of the tropical sun, the smell of a foreign country and the sights and sounds of a bustling, emerging country relative to the United States. We are picked up by Grace, along with her crew, who is one of Danny’s most trusted global coffee brokers. Grace is a 5’4 powerhouse businesswoman, quick to smile and even quicker to pick up her cell phone and make a business deal in the international business community. She is Danny’s point person to source the world’s best coffee in many different countries, to include Costa Rica.

We travel by bus to a cabina, which is operated by a former Pan American tennis champion.  She is a vibrant, confident and graceful woman who has opened up her family’s statehome that has now become a “hotel”. Upon check-in, we form as a group for our first real “briefing” on what to expect for the next 5 days. We are scheduled to tour multiple coffee farms around the country, with a bit of time at the end for some site-seeing at one of the active volcanoes found on Costa Rica. As great as this itinerary sounds, I actually think we could lose the volcano part and take an extra day to learn more about Danny’s world of coffee. Little did I know how much I would rethink this in 4 days.

The one thing that really stands out as we listen to this briefing is that time seems to slow down. At first (especially given my usual pace of business that maintains in the US) it almost seems too slow. But as I am immersed into the ways of Costa Rica and the special ambiance of this hotel, you can’t hold out. Resistance is futile. Then the first of many conversations, the kind that never seem to have a formal start and casually drift towards a powerful yet unhurried end, begins. I talk with Amanda, who works for Grace. Amanda is a recent transplant from Nicaragua, who is very passionate about the world economy, human rights and most of all, coffee. She is one of more than a few Americans I meet who are nearly completely considered ex-pats, and I learn of her work with Grace, the farmers, and what led her life to be transplanted to Costa Rica. Immediately I begin to realize that the daily life of the United States, with all that it has to offer in the hustle and bustle that occurs in a very controlled environment, is very alien to many people in Costa Rica. In Costa Rica, people actually talk to each other. Families work, laugh, play and live with each other, not just near each other. The tropical fruit I am eating and the unidentified juice I am drinking immediately begin tasting better–one slow, savory juicy bite at a time. Kind of like life. I begin to think, maybe life should be savored more…slowed down a bit. Maybe the Costa Rican culture isn’t slow…maybe we are just too fast. Stay tuned for Days 2-4 to learn more about that.

Come back tomorrow to learn about Day 2, 3 and 4 of Herb’s Costa Rica trip.  Want to experience Costa Rica with The Roasterie just like Herb did? You can!  Simply enter The Roasterie Adventure Photo Contest and win a bean-picking trip to Costa Rica with The Roasterie! Only a few days left to submit!  Enter here.  

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Roasterie 20-year Customer Spotlight: Browne’s Irish Marketplace

Posted on June 14, 2013 by BeanPoster

Browne’s Irish Marketplace isn’t just Kansas City’s oldest Irish establishment.  It is also the city’s oldest retail business.  Established in 1887 by the great grandparents of the current owner, Kerry Browne, Browne’s Irish Marketplace truly is a little piece of Ireland hidden on the edge of Westport.  And as many close friends of our Bean Baron Danny O’Neill know, if something is Irish, we want to get involved with it.

A Big Irish Family

To celebrate his Irish heritage, Danny O’Neill pegged Browne’s Irish Marketplace as a Roasterie customer almost 20 years ago.  It wasn’t long until Kerry Browne, her husband John McClain and the Roasterie crew became partners and friends—spending time as part of the St. Patrick’s Day Parade Committee, the annual Irish Street Fair and the Kansas City Irish Center.

But Danny and The Roasterie family didn’t only hit it off with Kerry and her husband.  As a matter of fact, Danny was also good friends with Kerry’s mother.  The two picked on each other and joked around constantly—even though she was a whopping 2 feet shorter than our Bean Baron.

“Coffee was always just something that Mom and Dad had to have in the kitchen until I met Danny,” explains Kerry Browne, owner of Browne’s Irish Marketplace.  “Danny has a love affair with coffee.  He has introduced the passion for coffee to this city.  I want to learn more about it.  It’s fascinating.”

The 1887 Blend

As a result of their friendship, Danny and John collaborated many years ago to create Browne’s signature blend—the 1887 Blend, named after the founding date.  In addition to the 1887 Blend, which may be rebranded soon, Browne’s Irish Marketplace also serves the iconic Kansas City blend, Irish cream, The Holiday Blend and gift baskets that include different Roasterie products.

“I used to drink the 1887 Blend every day,” explains John McClain, who recently cut caffeine from his diet (but he is extremely interested in decaf!).  “It’s rich and has a very bold flavor.”

“John won’t drink anything but Roasterie coffee,” says Kerry.  “When we travel, even to Ireland, he packs it in his suitcase.  Now that’s customer loyalty.”

The Future of Browne’s Irish Marketplace

What’s new for The Roasterie and Browne’s?  Kerry has been dreaming up some ideas of her own to include a rebrand of the 1887 Blend, an iced Irish coffee on St. Patrick’s Day and even the construction of a coffee bar inside the store.

“As one of the oldest establishments in Kansas City, we have a lot of great connections,” says Kerry.  “Other companies like The Roasterie oftentimes come to us to see what has kept us here so long.  It’s all about trying new things and embracing new opportunities—whether you’re a business that’s 126 years old or 20.  Although Roasterie has learned a lot from us, we have learned from them too.  The Roasterie has Kansas City pride.  They changed the Kansas City skyline.  When it comes to Danny and The Roasterie, ideas always turn to action.”

We would like to thank Kerry Browne and John McClain of Browne’s Irish Marketplace for selecting and sticking with The Roasterie as their specialty coffee company for the past 20 years.  It’s because of our first customers that we are experiencing the successes that we are today.  A huge thanks to Browne’s—from its founders to its employees—for believing in The Roasterie and bringing delicious coffee to the KC Irish community!

Celebrate our 20th Anniversary with us!  Here’s how.  

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Roasterie 20-Year Customer Spotlight: The Classic Cup

Posted on June 13, 2013 by BeanPoster

Ah, the Country Club Plaza in the spring.  There’s nothing like it.  The fountains are bubbling, the shoppers are milling about and the patio of The Classic Cup café is completely full.  The Classic Cup is one of the focal points of the Plaza—and it has been attracting Kansas City residents and visitors for over 30 years.  But did you know that The Classic Cup wasn’t always located so prominently on the Plaza?  As a matter of fact, 20 years ago, before The Roasterie became the coffee provider for the famous Kansas City restaurant, The Classic Cup was located in Westport.

History of The Classic Cup

Classic Cup opened 33 years ago by Charlene Welling in a small location in Westport.  The store primarily sold cheeses, coffees and candies.  A quick three years later, Charlene decided to open a 27-seat bistro one night a week.  She immediately turned to Michael Turner as the executive chef.  He has been serving up delicious eats at The Classic Cup ever since.  Chef Michael now works with The Classic Cup’s current owner, John Meyer.

Chef Michael has seen it all—from the opening of The Classic Cup on the Plaza in 1989 to the closing of the Westport location in 1998 (the building is now the home of Thai Place).  Michael was even the main point-of-contact when Bean Baron Danny O’Neill approached Classic Cup 20 years ago.

Classic Cup Partners with The Roasterie

In its beginnings, Classic Cup was serving larger, national brand coffees and getting it shipped from Cincinnati, San Francisco and Oakland.  When Danny brought in his blend (straight from the basement), Michael’s eyes were opened to a new opportunity—the Classic Cup could dramatically decrease its carbon footprint and still provide delicious coffee from a local roaster.

“When Danny showed up, he helped us see the light,” explains Chef Michael Turner.  “We were paying way too much on shipping.  Plus, he threw in some great equipment, offered to do our entire inventory and made the process very easy.”

More Than Business Partners

Throughout the past 20 years, Danny and Michael became not just business partners, but close friends.  Michael was even invited to take part in The Roasterie’s annual bean-hunting trip to Costa Rica in 2005.

“Every single day, every single experience and every single coffee I tasted in Costa Rica gave me an appreciation for the entire coffee process,” says Chef Michael.  “From picking to husking to drying to pulling the film off—I still can’t believe coffee is as cheap as it is.  It is an amazing process.”

But it wasn’t the awesome trip to Costa Rica that has made Michael and The Classic Cup stick with The Roasterie (although it certainly didn’t hurt!).

“We’re in a business that is concerned about the quality of the product,” he says. “Danny has instilled in everyone how important the preparation of a good, quality product is.  The consistency, quality and partnership with The Roasterie salespeople has made us stick.  To top it off, they make the process very easy on us.”

Chef Michael also comments on the variety of coffee that The Roasterie provides.  When The Classic Cup was getting coffee shipped from other cities, the only roast they could get was Colombian.  The variety just wasn’t locally available.

“Danny saw a niche to bring coffee variety to the Kansas City area,” says Chef Michael.  “He ran a smart business and capitalized on it.  He was one of the first—and our loyalty remains with The Roasterie.”

The Classic Cup Café Blend and Other Products

The Classic Cup’s signature blend utilized the Kansas City Blend as its benchmark.  The Classic Cup Café Blend has been specially designed to complement a light and fruity menu with a sugary peach aroma and crisp acidity.

But Classic Cup offers more than just Roasterie coffee to its patrons!  Chef Michael has used all sorts of Roasterie products including the Super Tuscan Coffee Barbeque Rub, Super Tuscan Coffee Barbeque Sauce, and Roasterie espresso for chocolate desserts.  Michael has even seared beef tenderloin with finely ground Roasterie coffee.  What does the chef want to experiment with next?  The coffee balsamic vinaigrette (not yet available)!

Thank You!

We would like to thank Chef Michael Turner for selecting and sticking with The Roasterie as The Classic Cup’s specialty coffee company for the past 20 years.  It’s because of our first customers that we are experiencing the successes that we are today.  To 20 more years of fun, adventure and spirit with The Classic Cup—cheers!  

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Congrats to the 12th Semi-Finalist in The Roasterie Adventure!

Posted on June 12, 2013 by BeanPoster

We are thrilled to announce our 12th Roasterie Adventure semi-finalist!  Congratulations to Oliver Sheley of Independence, MO (but also West Des Moines, IA and Columbia, SC…he travels a lot!).  You’ve been entered to win a coffee bean-picking trip to Costa Rica!

The Roasterie has been a part of Oliver’s life since the 4th grade.  As a student at Buckner Elementary school, Oliver had the chance to take a tour of The Roasterie plant when he was just a 4th grader.  And this school field trip eventually spurred into a huge passion for Roasterie coffee.

It wasn’t until recently that Oliver became a huge coffee fan.  He had tried coffee for years and years and just couldn’t develop a taste for it.  He even tried a variety of different coffees when traveling in Europe.  But nothing tasted quite right to him…until he tried The Roasterie Christopher Elbow Chocolate blend.  Today, Oliver can’t get enough of the stuff!  Oliver began ordering Roasterie coffee to his building (“annex style”) in South Carolina where he was located for the Air Force.  Eventually, Oliver joined The Roasterie Captain’s Club so he can order as much Christopher Elbow and his other favorite, the Kansas City Dark Blend, as he wants.

As a prior member of the Air Force and current pilot of the Kansas National Guard, Oliver only found it fitting to portray his love for aviation and coffee in a picture and submit it for The Roasterie Adventure.  According to Oliver, getting this photo wasn’t easy.  Out of the 100 photos he and his girlfriend Annie took with their GoPro, only 2 turned out!

Oliver is thrilled to be a semi-finalist for The Roasterie Adventure and hopes to win the trip to Costa Rica.

“Other than experiencing Costa Rica, I would love to see how The Roasterie does business,” explains Oliver. “I would love to see how The Roasterie sources its beans and runs a successful business.”

If Oliver does win the bean-picking trip, he plans to take girlfriend Annie (pictured above) with him.  This would be a return trip for Annie as she studied abroad in Costa Rica not too long ago (sounds familiar!).

In addition to being prior Air Force and current National Guard, Oliver is also a Roasterie brand advocate.

“Being in the military, you meet people from all different walks of life.  I take pride in being from the Kansas City area and I am always talking about The Roasterie.  Why drink horrible coffee?  Why not experience something as great as The Roasterie for just a few dollars extra?  I always try to spread the word about this great Roasterie coffee.”

Oliver will join the following Roasterie Adventure semifinalists for the chance to win a bean-picking adventure in Costa Rica and other great prizes:

  • Matt Johnson, Independence, Missouri
  • Ashli Salman, Overland Park, Kansas
  • Jeff Garfinkle, Boston, Massachusetts
  • Lisa Finholm, Milwaukee, Wisconsin
  • Lara Carlson of Alma, Arkansas
  • Jason Ebberts of Overland Park, Kansas
  • Jaime Sheickert of Prairie Village, Kansas
  • Mandi Anderson of Lenexa, Kansas
  • Amanda Loftin of Shawnee, Kansas
  • Holly Urkevich of Kansas City, Missouri
  • Sara Danner of Raytown, Missouri

Haven’t heard of The Roasterie Adventure?  You need to get on board!  In honor of our 20th anniversary, we are running a photo contest in which participants are entered to win a trip for two for coffee bean-picking in Costa Rica (and many other prizes).  And there’s only 2 more chances left to become a semi-finalist (that’s right–the contest ends on June 30 at midnight!).

The Roasterie Adventure asks participants to submit a photo that portrays the Roasterie brand in day-to-day life (through the Roasterie name, logo, product, café, factory or other representation).  After submitting, participants must encourage their friends, family members and loved ones to publically vote for their photo.  The fourteen photos with the most votes (plus an extra winner from The Roasterie’s recent Mug Shot Photo Contest) will advance to the semifinal round.  A final winner will be selected by The Roasterie staff, including Bean Baron Danny O’Neill, in July of 2013.

The Roasterie Adventure will run from January 1, 2013 until June 30, 2013.  Time’s running out! Upload your favorite Roasterie photo at TheRoasterieAdventure.com and then vote for your favorites!

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The Perfect Father’s Day Coffee Gift (Under $30!)

Posted on June 11, 2013 by BeanPoster

Believe it or not, Father’s Day is just a few days away.  Now is the perfect time to shop for Dad.  And if your dad just so happens to be a coffee lover, we have the perfect gift for him!

Wow your father, grandfather or any special guy in your life with Roasterie rub, ketchup and barbeque sauce!  We promise he will dig into all three of these delicious products and will enjoy them all summer long.

Fine Vines Artisanal Roasterie Ketchup ($5.99): One of our newest Roasterie products on the market is our out-of-this-world coffee ketchup.  Dad will absolutely love this condiment for beef and pork or as a tasty and healthy alternative for smoked meats and brisket.  Does your dad love ketchup and eggs in the morning?  Satisfy his breakfast cravings with eggs and Roasterie ketchup as breakfast-in-bed (we’ll let you take all the credit for that one).

Super Tuscan Coffee Barbeque Sauce ($6.10): Our coffee-flavored barbeque sauce has been a hit in homes and restaurants across America.  But why wouldn’t it?  Dads go absolutely crazy for our barbeque sauce’s bold, tart, sweet and peppery flavors.  Plus, moms certainly don’t mind the dark chocolate and caramel undertones!

Super Tuscan Coffee Barbeque Rub ($6.10): But before you lather on the Super Tuscan Coffee Barbeque Sauce, be sure to season Dad’s favorite meat with our Roasterie coffee rub.  This rub accentuates the flavor of the barbeque sauce to a tee–the two make a great pair!

Combine all three of these Dad favorites into one of our retro Roasterie lunchpails and you can give your beloved father a gift that’s under $30!  We promise that any coffee-loving, grill-obsessed man will love this gift.  Hurry in to any of our 3 cafés to stock up while these items are available!

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