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 The McGregor Coffee Roaster group is composed of the husband and wife team, Todd and Dianna Berry along with their teenage sons Tyler and Austin. Tyler (18) will serve as the businesses primary roaster, while Austin (17) a high school senior, will help with the roasting on an occasional basis. The grand opening for their new business is planned for September 26, 2007.
Dianna Berry understands her market and that is why the drive-through window has been a pivotal part of this new project. “Parking is scarce in downtown McGregor,” she explains, “and in the morning, people have places to be.” The coffee house operator plans to speed up the drive-through process by using the old fashioned car hop concept. “When the cars are lining up we’ll go out and collect orders to have them ready by the time they reach the window.”
In addition, to the use of a drive-through window, regulars can expect few changes. However the Coffee Roasting Operation will no longer share the Café space. Now interested onlookers can view the roasting room located in the new building’s lower level via a large window.
These guys don’t call themselves the McGregor Coffee Roaster for nothing. The foundation of this business is based on serving the freshest cup of coffee possible. This philosophy starts with buying green coffee beans. “Todd and I firmly believe people would never eat a steak cooked a month ago therefore they shouldn’t have a cup of coffee cooked a month ago.” Here green coffee beans are “cooked,” or roasted, on site and are never more than three days old.
The research this couple performs before purchasing their green coffee beans is extensive. The Berry’s in no way dial 1-800-Folgers. Dianna has extensive knowledge of the various countries and regions that supply the world coffee market. She eloquently speaks of how the country of origin, (Peru, Rwanda, Brazil, Columbia or Sumatra to name a few) influences her coffee buying decision. In addition cupping results also play into her purchase. Cupping is a method used to evaluate coffee aroma and the flavor profile of a coffee bean crop. She explains cupping helps decipher which roast, light, full, espresso or French will be best for that particular bean crop.
Once the beans are purchased the team gets down to the almost continuous roasting process. “We try to roast every day on an as needed basis,” remarks Dianna. Here, coffee drinkers know they will only receive the freshest and finest coffee available. But that’s not all, not only will patrons purchase the freshest and finest cup of coffee possible at McGregor Coffee Roasters they will also be doing the right thing for mankind at the same time. Really it’s true!! How can McGregor Coffee Roaster Café coffee connoisseurs enjoy the best cup of coffee possible and be helping to save the world at the same time?
It is possible because The Berry’s not only have their head in the right spot when it comes to running a superior business by providing superior product but their heart as well. They have chosen to buy their coffee as ethically as feasible. Dianna explains, next to oil, coffee beans are the second leading commodity in the world market. Most people do not realize the toil coffee field workers endure to harvest the beans. 40 hours of hands on labor is used to produce one, 155lb of green coffee beans. In many cases coffee plantation operators are forced to sell their crop at prices less than their production costs. This leads to a cycle of poverty.
The Berry’s have chosen a Madison based coffee broker who actually visits every coffee plantation that supplies his firm. This broker develops individual relationship with each of his suppliers guaranteeing a fair price for their crop. In addition to buying fairly priced beans, The Berry’s are also committed to buying whenever possible triple certified beans. Triple certified means the beans are shade grown, organic and are stamped by the Rain Forest Alliance. This unbelievable combination of knowing the coffee farmer has been fairly reimbursed for their work, the crop has been harvested with minimum impact on the world’s rainforest and the fact the beans have been sought after for their superior quality makes this particular coffee business, I think, irresistible to the consumer.
This business concept is also based on supplying superior coffee blends on a wholesale basis. They wholesale their roasted beans under the label, Hollow Tree Coffee. McGregor Coffee Roasters are the only know “micro-roaster” in the area. Dianna is adamant they are committed to small batch roasting. Since the onset of their business in August of 2004 they always roasted in 5 lb bath sizes. With the beginning of the new facility the group will be using a larger 11 lb roaster. Berry says, “We give price breaks to our customers who order smaller quantities more often.” This is of course to ensure their product is always served as fresh as possible.
While many would believe this establishment revolves around the coffee bean this is not completely true as it is a nifty café. McGregor Coffee Roaster Café is also famous for their homemade fresh baked muffins, scones, pies cookies and cakes. Of course they have an awesome specialty sandwich menu and homemade dessert menu which will be in place for the lunch hour. It is no surprise in an operation of this caliber they also strive to serve as much organic and locally grown product as possible. In addition to opening at 5:30 am for drive-through business this new establishment will stay open in the evenings for coffee and dessert. They will close at 8pm during the week and at 10pm on Friday and Saturday. They also hope to have music groups in to entertain on an occasional basis.
For those who have never had the delight of enjoying a freshly roasted coffee drink or sandwich and dessert at this very European like café, I must say make the trip to McGregor ASAP. More than a year ago, when I first discovered McGregor Coffee Roasters Café, I enjoyed my regular coffee drink, (a decaf hazelnut latte) with a serving of Tiramisu. I still remember their mouthwatering excellence. I cannot wait to visit the new café. When I do I will be bringing my java loving friends. I’ll bet our visit will be enhanced by knowing we will be sipping freshly roasted coffee and saving the world at the same time.
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