Welcome to Badbeard’s Coffee

Badbeard's Microroastery launched in 2006  after a 6-year home-roasting journey. Roastmaster Justin Kagan's passion for coffee was ignited in the summer of 2000 when he spent 5 glorious weeks playing (the cello) in the Spoleto, Italy music festival. Massive quantities of revelatory, classically Italian espresso were consumed at every spare moment. Upon returning to New York's caffeine wasteland and still pining for the crema-laden ristretti of Spoleto and Rome, he bought a Hearthware Precision and a passel of green beans from Sweet Maria's in the Bay Area and was off to the races. Many iterations of roasting devices appeared along the way before the purchase of our first commercial 5 kg. machine from US Roaster Corp of Oklahoma City. To this day, now on our second USR 5 kg., we endeavor to source the most consistent and interesting beans from around the world.

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The world coffee landscape of 2025 is radically different from our salad days of the mid-00s..facing great challenges from economics, pandemics and climate change, growers need us more than ever, and small businesses like Badbeard's survive with the support of savvy coffee buyers who wish to explore the world of small-scale craft roasting. Thank you in advance...there's no time for bad coffee!

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One key difference in this new website is born of necessity when it comes to certain origins. Where we have long-term positions (enough, say, for a quarterly stretch) those coffees will be listed individually. Choosing a country or regional tab, e.g. "Guatemala" or "Indonesia", will get you the roastmaster's choice based on what is available at the time from that part of the world. Long-time Badbeard's customers have gotten accustomed to such substituting but we don't want any "noobies" to be surprised!

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Badbeard's has always sold in a minimum full pound one-way valve-sealed. Where we feel an individual coffee works well as an espresso shot, there will be a roast-level selector option of either "City" (light spectrum) or "Dark". Within these parameters there will be the roastmaster's imprimatur. Machines and grinders and taste buds are much-varied criteria and Badbeard's 25 years roasting and drinking said roasts is as personal as it gets. Feedback is of course always welcomed here!

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In coffea veritas! Enjoy!