I'm just gonna say it, the best Coffee Shop in Willmar, Mn has got to be Dunn Bros. Now don't get me wrong, I'm a home-grown boy and I love to support the local businesses, but since a couple years ago when I discovered Dunn Bros in the cities, I fell in love. Last year, when they had reached out into Willmar, Mn, I knew it was going to be too hard for me to withstand the aroma of oh so tasty, freshly-roasted coffee. The actual setup of the coffee shop is pretty basic. It's got kind of a big-city in-out feel, but it still has a wonderful atmosphere to sit and enjoy yourself for a while. I like the fact that the place is opened up a bit so it feels like you have some room to stretch out.
While this is all fine and dandy, I must say, the kicker for me is the fact that they roast their own coffee beans. A lot of times, it's kind of hit-or-miss with a few Coffee Shops, as you don't really know when the beans were roasted. Dunn Bros. Is very open about this. If you pick up a bag, the roast date is marked on it in plain black permanent marker. I've yet to see a bag older than probably four days. I believe it's simply because they can control the amount they set out, due to the fact that they can run custom sized batches since their roaster is in the coffee shop, right here in Willmar, Mn (which makes an awesome aroma, by the way). Also, I believe the turn-around for selling the beans is great, as they are very delicious.
So hey, next time you are in Willmar (or in the Cities, or really, they trail down central states), make sure to swing in and grab a cup, you won't be disappointed! Also, sign up to their newsletter, they'll give you a complimentary cup of coffee if you do. They'll also send you assorted coupons every couple of weeks.
posted at 3/29/2008 0 Comments
Tonight, Jacinda and I finally rounded up the rest of the tools I needed to complete my birthday present. I recieved a kitchen timer and a thermometer to add to my whirly-pop popcorn popper, colander and 10lbs of Sumatra greens. Thus finishing my my new coffee roasting setup.
This has been something I've been putting on the back burner for a while (which I don't understand, the final few pieces cost me sixteen dollars), coffee roasting. I totally got into it, tonight, however. My first batch, I really hadn't had a clue what I was doing, beyond a page of instructions I found over at Sweet Maria's. I didn't keep track of times or first and second pops, I took them off the heat after my gut instinct kicked in (That or the smoke bellowing from whirly looked like I was a lone survivor on an island signaling for an airplane). Black. Black, but good. If I had kept them on much longer, they would have been toast. It made a really dark cup with a bite.
My second batch, however, I did actually write some statistics down to the best of my memory:
The second batch could possibly have stayed on a little longer. It is pretty much a city roast. tastes great, though. It's really smooth and mellow. Jacinda says it's fruity, which I'd probably agree. I'll have to screw around with the heat more, I believe, as my first and second cracks were seemingly way to early. Pratice makes perfect, I guess.
posted at 11/12/2007 0 Comments