Museo Coffee Roasters

It’s four AM, and I just finished part two of our complete LM Strada rebuild. Just before Christmas we pulled the brew group boilers apart for a complete descale and rebuild, and tonight was the steam boiler’s turn. I can’t decide which part of the machine is more complicated and challenging to work on. The three brew groups mean triple the work, including overhauling mechanism each group uses to slowly ramp pressure up and down with the paddle for your espresso shots. The steam boiler on the Strada is unique, using a heat exchanger and mechanical mixing valve to preheat water to the brew groups to ensure the temperature doesn’t fluctuate when pulling shots. Taking apart and manually cleaning every square inch water travels through before it reaches your coffee allows one to appreciate the thought process used by LM’s engineers to solve several of the problems of previous generations of their dual boiler machines (GB5, Linea). Many of the improvements are small and incremental, and are easy to overlook individually, but together allowed baristas to go from a machine that treated quality like an on/off switch, to a machine that allows you to shape the coffee, while doing so 100% mechanically. A new generation of one group lab machines (Decent is one, Wendoughee is another) now allows total and instant control of temp and pressure, but does so via computer, removing some of the quality control guardrails that mechanical delivery provides. I think both systems are great, but my appreciation for the one that delivers quality in an elegant, simple and repeatable way, even after 13 years, makes me excited to come to work every day to share great coffee with Saskatoon and beyond.

Current coffee for Monday December 15th. Give us a call at 306-974-4880 or shoot us a message on IG if you have question or want to put one of these coffees on hold.

Congrats Albert and Sarah! Countless years of dedication, hard work and perseverance to finally reach the pinnacle of Canadian football excellence. Well deserved!

The recent increase in coffee and cocoa pricing is spending a lot of time in thee news but I’ve yet to see anything that really gets in depth about the root cause, the historical precedents and what the future outlook is for coffee. The industry often absorbs seasonal price increases but we’ve now had three crop cycles with increases due to climate volatility in Brazil, and reduction to global supply is becoming more severe. The problem with coffee is increasing production usally takes 2-3 years to see results. With drought and frost you have a perfect storm. The good news is this problem poses a bigger threat to corporate roasters who historically underpay farmers and buy the cheapest coffee. The bad news is, they will likely be buying coffee from sources used by specialty roasters, and that supply cost is going to go up as roasters compete for these origins, but the price increase for specialty roaster to their customers is less likely to be double of what they were paying 12 months ago, whereas the most inexpensive coffees have already doubled in cost for consumers.

This article is written from the perspective of commodities futures investments but is the most comprehensive report I’ve seen to date:

Bullish Brew: The Case For A Multi-Year Coffee Rally ☕📈 A perfect storm for investors is brewing: Why a looming supply crisis and resilient consumer demand could send coffee prices to historic highs.

For those of you checking in on the arrival of our new lots— we are hoping to see them here in Sasktoon on Friday.