Open Wide the World


Better understand the coffee you encounter in your travels to better enjoy the coffee you encounter in your travels.


Don't just enjoy the coffee you encounter in travels; understand it!

The Three Waves of Coffee

FIRST WAVE  Coffee gets to consumers in cost-cutting quantities, generally after having been produced via cost-cutting measures.
SECOND WAVE  Coffee growing, harvesting, production practices and quality first hit the radar of coffee companies, coffee shops and coffee consumers.
THIRD WAVE  Farmers practice sustainable production. Buyers seek direct trade with farmers. Roasters learn each bean's profile. Baristas elevate brewing to a craft. Consumers seek each cup's story.

Our All-time 9 Fav Coffees

Savoie, a dark roast blend by La Colombe Coffee Roasters, Philadelphia (2016)

3 Volcanoes, a dark roast Guatemalan by Stone Creek Coffee, Milwaukee (2018)

The Modest, a medium-dark roast Honduran by Modest Coffee Roasters, West Chicago (2017)

Guatemala Hunapu, a light roast Guatemalan by Colectivo Coffee Roasters, Milwaukee (2018)

Ethiopia Kochere Natural, a light roast Ethiopian by The Roasterie, Kansas City (2017)

Bourbon Barrel Aged Coffee, a medium roast Honduran by Fresh Ground Roasting, Geneva, IL (2017)

Corsica, a dark roast blend by La Colombe Coffee Roasters, Philadelphia (2015)

Suarez Cauca, a light roast Colombian by PT's Coffee Roasting Co., Kansas City (2016)

Hunapu, a medium roast Guatemalan by Red Beard Coffee Traders, Chicago (2017)

Our Fav Coffee Experiences

The Nitro Flight at Pilcrow Coffee, Milwaukee (2018)

Turkish Coffee Reading at Ruya, Cincinnati (2018)

CoffeeCon -Chicago, the Consumer Coffee Festival (2017, 2018)

How We Brew

This is the equipment we use for brewing coffee at home. We use the Baratza grinder for all beans. For brewing, we alternate between the Chemex, the Aeropress and the French Press.

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