Honey Dew Coffee Co. – New Evansville Coffee Shop

This week marks the opening of Honey Dew Coffee Company at 612 South Weinbach Avenue, in the same location as the former Coffee Cottage. They gutted the interior, purchased all new equipment, and have created a great vibe that focuses on locally produced products, including local roasters Black Lodge Coffee Roasters, Sunshine Juice Company, and Bliss Artisan Ice Cream.

Zac Parsons started this journey at Startup Weekend 2016 with the dream of creating a “Third Place”, much the way the original Penny Lane Coffeehouse serves the Historic District. Zac and Jessica Farmer opened Honey Dew Coffee in another great neighborhood location, just across the street from the University of Evansville, and within walking distance of many families who value the qualities of this pedestrian neighborhood.

Honey Dew’s focus on quality and “getting it right” is so much appreciated in a world where business decisions are often driven by the bottom line. Quality costs a little more, but the recent trend in craft coffee has hit Evansville in a big way these past two years and I believe that an eye toward quality will set shops like Honey Dew Coffee apart from the more established venues.

The dining area seats around 30 people comfortably, so this shop is not to large, but not too small. Their menu is expanding daily, as they get their footing in the market. Please check them out, and say “Hi from Mister Coffee” for me.

I Just Bought a Commercial Roaster!

When I started sharing my coffee with friends, the first thing they would ask is “Can I buy it”? The problem with my HotTop roaster is while it’s great for evaluating beans with different roast profiles, it’s not a money-maker. At 1/2 lb. per roast, and a minimum of 20 minutes invested in each roast, the best I can expect to produce is 1.5 lbs. per hour. You can do the math, but the conclusion is that my roaster needs to be at least 10x more efficient to be viable as a business. Read more

Nice dark roasted coffee

Reflections of an Amateur Coffee Roaster

When I set out to roast coffee for myself, I had no idea how much joy would come from it. For one thing, the quality of coffee I have been drinking has vastly improved. I had settled into a routine. I bought espresso roasts from a few of my favorite sources, including Staufs Coffee Roasters and Lighthouse Roasters. Because of the cost, I decided to limit myself to just a couple of “Americanos” per day, making a pound of coffee last around 12 days. It was a self-imposed exile. Read more

Computer Driven Roasting

Since upgrading my HotTop drum roaster to the “latest and greatest” B2k+ controls, I now have a USB port that plugs into my laptop computer for both recording roasts, and designing roast profiles that I can then send to the roaster. I still manually charge the beans and monitor the roast, and can make adjustments on-the-fly if I wish, but I can also run a roast in “full auto mode” and as long as I drop at the same environmental temperature, things will stick pretty close to the original plan, within a few degrees. Read more

Why Micro-Roasting Produces Better Coffee

You might think all this fuss about micro-roasting and specialty coffee is awesome idea or you might think it’s just making the best case for a business that is too small to compete with the big guys. While it’s certainly possible for larger companies to produce some outstanding coffees and for the little guys to produce a cup that is, umm, shall we say, “uninspired”, a coffee roaster who truly cares about the quality of their final product has much greater potential for producing a cup of coffee that is head and shoulders above what the larger companies can ever hope to achieve. And this is because of some very practical reasons. Read more