MCC Blog

[...] over 4 years now and has had the privilege of working with several startups such as The Moustache Coffee Club, Milk & Honey Shoes and Refine Basics.  She has a soft spot for working with startups [...]

[...] The Moustache Coffee Club team is stoked to announce we have officially moved! Shipping and other important business [...]

[...] This week, The Moustache Coffee Club is featuring a new rockin’ roaster. Lord Windsor Roasters is nestled in a neighborhood in [...]

[...] preserve of backpackers and campers everywhere. No more I say, no more! At the Moustache Coffee Club we can’t accept this insult to coffee. So we’ve rolled up our sleeves and [...]

[...] ways in which coffee is processed.  Now we will pick up where we left off!  Once the green coffee beans have been dried and sorted they are ready to be roasted.  In order to taste fresh incredible [...]

[...] boil.  Little did we know, centuries before (and even to this day) people roasted their green coffee beans in a pot over an open flame, crushed and then steeped the grounds in boiled water.  Our [...]

[...] light roast v dark roast).  After the roasting is complete a small sample is taken and the coffee beans are freshly ground.  Once the beans are ground roasters typically use 1.63g per 1oz of water [...]

[...] ) does happen from time to time.  It’s a touch scary but I always leave a trail of coffee beans so I can find my way back. It wouldn’t be a coffee startup if we didn’t include some [...]

[...] format of the shop you can watch the various roasters tool away with 50lb burlap sacks of green coffee beans in the back. The sizable roaster dictates a grungy industrial flare which is only [...]

[...] or simply to spice up your daily brew routine.  During the typical coffee ceremony the green coffee beans are freshly roasted then ground with a mortar and pestle.  A special vessel is used to brew [...]

[...] to boil.  Little did we know, centuries before (and even to this day) people roasted their green coffee beans in a pot over an open flame, crushed and then steeped the grounds in boiled water.  Our [...]

[...] ways in which coffee is processed.  Now we will pick up where we left off!  Once the green coffee beans have been dried and sorted they are ready to be roasted.  In order to taste fresh [...]

[...] farmers all over the world.  Light roast coffee to us is all about telling the story of the coffee bean and showcasing the raw talent of the roasters that we choose to work with.  If we were to [...]

[...] Coffee Video Club when it comes to our blog posts.  To kick off our continuing education of coffee bean to cup we supply you with your weekly coffee video!  This roaster talks about roasting small [...]

[...] intellect starpower.  Cupping to be simply put is the practice of experiencing everything the coffee bean has to offer in small doses in order to get the best first impression of a single varietal of [...]

[...] Sean and I had the privilege of catching a few of the Portola Coffee Lab guys during a cupping session one day last month and we were blown away by their hospitality, knowledge and candor.  We [...]

Does your logo suck? It’s okay – ours did too. Luckily, we were able to find a kick ass graphic designer, Lynn Pinard. Being a new coffee subscrip [...]

[...] I always leave a trail of coffee beans so I can find my way back. It wouldn’t be a coffee startup if we didn’t include some coffee n-e-w-s.  Don’t worry- we have a short list of [...]

Sean and I had the privilege of catching a few of the Portola Coffee Lab guys during a cupping session one day last month and we were blown away by th [...]

[...] - you’re now part of an exclusive feeling club.  All of this is communicated through the MCC logo. Visual research and how the logo begins Now that there is a clear vision of what the brand [...]

[...] remembering the terminology we sometimes dub it the “Old School” method of processing coffee beans.  Simply enough the process is what you would envision based off of its name- the [...]

We are launching something new here at the Moustache Coffee Club HQ.  That’s right. In an effort to invite you through our inbox and into our dail [...]