Apocalyptic Coffee Roasting

03/30/2026

Today is supposed to be beautiful, but we all know Chicago spring is a liar. Since the forecast is about to get weird again, now is a good time to make sure you have enough coffee to get through the mid-week slump. 🥰 ☕

Refills are available at https://apocalyptic.horse/.

Foraging Marshmallows from the Shadows in East Dundee, IL

03/24/2026

It’s in the bag.

We’re constantly bagging up new roasts to make sure every batch is as fresh as possible by the time it reaches your kitchen. Ready for a refill?

https://apocalyptic.horse/

03/23/2026

Let’s go to the hop!

The beans are in the hopper waiting for Conky to reach just the right charge temperature.

03/20/2026

Ah, beans.

03/19/2026

It’s coffee time.

03/17/2026

Dale, grateful to have coffee during this mid-day meeting that could have been an email:

03/16/2026

Breaking the crust is a cool part of the coffee cupping process—it’s the moment all those aromas finally hit and we decide which beans actually make the cut.

Speaking of—the Papua New Guinea was the clear winner of today’s audition. Expect to see those notes of dark chocolate pudding and earthy to***co in a new blend soon.

03/16/2026

Yesterday was a busy day in the basement.

We roasted up a few samples to decide if we want to commit to these beans from India, Sumatra, and Papua New Guinea. We’re looking for something bold and earthy to pair with the Peru for a new blend. It starts with inspecting the green beans and roasting tiny test batches before the final taste test.

Stay tuned. 🤓

03/16/2026

In this house, these two have free rein of the couches, the chairs, and a king-size bed, but the roastery is the one room they aren't allowed in so they just stand at the top of the stairs and yell down things about how they live in a prison.

03/14/2026

Andy: "What's something else I can put instead of just Peru?"

Me: "Oooh, what about Peruca Salt?"

Andy: "No."