In 2012, while pouring another cup of overrated coffee in the break room of a local IT company, someone told Mike, “You know, you can roast your own coffee.” When a person who is already a homebrewing and culinary enthusiast hears that, it’s on!
For our first roast we created a roast drum using two colanders attached to a broomstick and shook it inside our wood fired pizza oven. It was fun to try, but certainly not sustainable. We graduated to converting our gas grill to a roaster using an electric rotating drum. Couple a constant rotation and an introduction to specialty grade coffee beans, and we were making some pretty good coffee for ourselves (& friends & family of course). We spent the next eight years working with importers trying coffees from all over the world and moved towards selecting beans rated high enough to be considered “Specialty Coffee” per the standards set by the Specialty Coffee Association (SCA).
In June 2019 we attended our first formal training on grading beans, importing, roasting, and cupping at Mill City Roasters in Minneapolis. We decided it was time to share our love for higher quality coffee.
Peak City Coffee was born to share and enjoy specialty, locally roasted, small batch coffee with our community (& friends & family of course).
