Museo Coffee Roasters

Museo will be closed Sunday Aug 2nd and Monday Aug 3.
See you Tuesday, regular hours resume.

Seasonal updates to our Mk6 espresso - includes 33% Guatemala Huehuetenango, temporarily replacing Colombia. The resulting taste is a little more caramel with a crisp apple-like acidity. The crisp brightness mellows into sweetness after about 5-7 days after the roast date. The usual 18 gram dose, 32-36 grams out in 32-36 seconds. Long, slow pours work a little over than faster ones.

When everything is in perfect balance:

Dialled in this roast using two batches, one slightly darker than the other to bring added dimension, with enhanced caramels, background strawberry and blueberry notes and fresh pear up front. Juicy acidity and candy like sweetness.

It’s our nineteenth anniversary this week, celebrating the quiet innovation that we started with by creating a new line of single origin espresso made with customer feedback. These coffees rotate through our second espresso grinder as a contrast alongside Mk6. Refinement of the roast profile happens via your feedback.

We finally have a high-quality seasonal restock of Sumatran Aceh wet-hulled. This lot brews up syrupy and sweet, with notes of cherry up front, apple-like sweetness throughout, warm cedar background notes Sumatrans are known for, and a crisp lemon finish. The wet-hulled process is specific to Sumatra due to its high-humidity during harvest which can interfere with proper drying of the coffee. Overall it’s similar to washed process coffees, except the parchment layer is removed while at high internal moisture of 40-50% instead of the usual 10-12%.

Dialing in roast profiles on 5 new single origins, all southern hemisphere arrivals, including a new Sumatran wet-hulled, an exceptional Ugandan natural.

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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.