We had a ton of support from the get go and keep getting more.” Go Grand Rapids make you less reticent to bring a true coffee shop experience to your hometown? We’re back. “It’s not where you’d expect something like Madcap to be, I guess, but this community was definiteliy ready for it, is into great food and beverages. “A lot of people are surprised when we say we’re from Grand Rapids,” says Knapp. roasterie and coffee shop) are located a scant four hours away in Grand Rapids, Mich. We haven’t mentioned this yet, but Madcap’s main HQ (i.e. He loves coffee and really wants to break it down and get people excited about it, to enjoy it.”Īs you know, we’re not afraid to range far and wide for our Wormhole Coffee guest roasters, but not always. “Even when everyone told him it was crazy, he kept going for it. He’s been doing it for and was determined to make it work,” continues Knapp. “He’s a super laid-back dude but is so into coffee it’s ridiculous. “I came up with him and helped him launch it but it was his dream and idea, and it came together. Some background on the Madcappers: “Trevor is the main founder,” says Knapp. Knapp is the head of roasting operations at at Madcap and one of the founders. Now, The Notesįounder, Visionary and Head Bean Sprayer at Madcap Coffee is Trevor Corlett, who founded the company in 2008 with help from stand-ups like Ryan Knapp, who we talked to for this installment in our so-so-lovely guest roaster series. We’re completely making things up now, but that’s the last of that. Of course, that’s when the burros are able to make it through the interwoven mountain passes they must traverse to get Madcap’s mad-lovely (did we mention they’re ever-so-lovely beans?) beans to you. Our guest roaster for January, 2012, their beans will be gracing our espresso and/or pourover counters on most days. Did I taste Jimi Hendrix in the cup? Perhaps not exactly, but I certainly tasted something exceptional.įrom the roaster: Floral, spice, tangerine, juicy, complex.Neither mad nor angry nor especially prone to wearing caps, Madcap Coffee has indeed still won over our ever-lovely-beans-loving hearts here at Wormhole Coffee in Chicago. The French press and V60 were my favorite methods for this coffee, but I found myself returning again and again to the French press because I felt it brought out the most dimension. Believe the hype, people - I’m pretty impressed with Madcap so far, and I look forward to trying other offerings from them in the future. It was the most approachable brew but it was still layered and interesting. V60: Brewed at a 3:15 extraction time, this was the sweetest and smoothest of the four cups. Once I added a bit of water, it helped make the coffee less aggressive and made it sweeter. It had floral notes combined with flavors of chocolate syrup and grapefruit. I’m not sure I ever pinpointed all the flavors! Complex and delicious.ĪeroPress: Brewed straight as a concentrate, the coffee was too intense for my taste. This was a tangy and interesting brew that kept me sipping because I was trying to decipher all the layers. Whole bean: Subtle, delicate fragrance like white sugar.įrench press: Flavors of plum, violets, and sugar. Are these guys after my heart or what?! If reincarnation exists, I don’t think I’d mind coming back as a coffee plant on this farm (at least until harvest time).įor any coffee farmers out there: Please raise a crop of coffee plants on shoegaze records. Each night the coffee listens to classic rock on vinyl (particularly Jimi Hendrix) as it is blasted from the system of their bamboo home located in the center of farm.ĭid you catch that? Each night the coffee listens to classic rock on vinyl. The coffee experiences the passion of the family as every single seed is individually touched at at least one stage in the process. While the process places a heavy emphasis on quality, the real secret in producing such vibrant and unique coffee, according to Pepe Menor, is that the coffee is alive. All of the coffees on their website sounded great, but I chose this particular varietal because of the following description. The whole thing is worth reading, but I am copying and pasting this bit for your reading pleasure: I’ve seen their name mentioned in multiple “best of” lists over the years, I like their logo, and I like the fact that they’re based in Michigan (as I have fond memories of my time in that state for graduate school). I’ve been wanting to try Madcap Coffee for a long time.
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