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Our new home at 1624 Grand opens October 21

Starting October 21, the cafe at Messenger Coffee Co. + Ibis Bakery at 1624 Grand will be open Wednesday through Sunday, 7am-3pm.

1624 Grand hours of operation

Our new flagship location for Messenger Coffee Co., a partnership with Ibis Bakery is OPEN as of Saturday, October 21, 2017! In case you haven't read our earlier blog post about the space, at 1624 Grand Blvd., Kansas City, MO 64108 we are opening a coffee roasting facility and full scale bakery designed by Boor Bridges Architecture. Contained in our new building is a coffee QC lab, training facilities for our cafe partners, offices to bring our staff together, a grain mill to get perfectly fresh milled flour, a roof deck to get some air and look at the skyline, a reading room with sweeping views of the city.



We've been working long days, pretty much around the clock to complete this space and show you guys something cool. Everything is tasting good, we hope you think so too.


See you soon!

~ Trevor and the Messenger Coffee + Ibis Bakery Team

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18 October

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1624 Grand Is Actually Coming Soon, Here's Some Info About It

So, we’re opening a new flagship location for Messenger Coffee Co. Well, it’s a cafe, wholesale coffee roasting facility, cupping lab, office, grain mill, sourdough bread and pastry bakery, good place to go to lunch spot, rooftop deck with a fireplace, future site of delicious pairing and prix fixe dinners, event space. Yeah, seriously! All with an open transparent floor plan so we can share it with you.

 



This space began as a dream: let’s create an architecturally beautiful and aesthetically comfortable space to feature what we believe to be some of the best coffee and food anywhere in the world. Our sister company Ibis Bakery was a natural partner for this concept because, well, pretty much no one does bread and pastry better than they do. Their unrelenting quest for perfection in the bakery matches our desire to deliver a quality coffee experience from our farm partners. We worked with the talented people at Boor Bridges from the very earliest stages of this idea, and they proposed that we tell this story architecturally by creating a vertical connectedness between the coffee roasting floor and the bakery floor to express the shared vision and natural pairing of Ibis bread+pastry and Messenger coffee. This move, amongst other thoughtful design throughout the space, brings a unique and powerful feel to the space. We can't wait for you to see it.

 


There’s an incredible amount of empty jargon in marketing a company these days. I guess it’s important I mention it because I’m about to talk about how cool this thing is that we’re doing, and I’m going to try to be as factual as possible without waxing marketing company lingo too much.


In our partnership with Ibis Bakery, at our 1624 Grand space, we’re:

...milling grains in-house to make our own flour. This gives us access to making bread at a level that we’ve been dreaming about since the beginning. We can bring in local farmers’ grains and mill it exactly at the right fineness for our bakery products. Not only is this tastier, it’s more nutritious. Not to mention, we can bring in a much wider variety of grains, including ancient grains, and treat them perfectly through the whole process.

 

 

 

...expanding our wholesale roasting. Right now our roasting machine is running from sunup to well past sundown most days. We need a larger (but still fully manual) roasting machine so that Kiersten and the team can roast more coffee while maintaining the level of roast quality and hands-on control that we insist upon.

 

 

 ...able to host coffee events/tastings/parties. We want both our wholesale accounts and the daily coffee drinker to be able to show up and taste coffees, learn about processing if they want to, and experience good coffee the way we think it should be served. Be on the lookout for public cuppings!

 

 

...serving good food and coffee! What could be better than an Ibis food menu with top notch Messenger beverages? I don’t know. Right now, it sounds perfect.

 

 

One of the most wonderful things about serving food and drinks is that you have the opportunity to foster a community. By bringing people together around the table, you spark conversations, ideas, breakthroughs, counseling, laughter, tears and creativity — the good stuff. Super fancy food isn’t required to create this environment, but it helps if what you’re serving is delicious. And, ethically, if you can do it while respecting the earth, the farmers, nature, etc., you absolutely should. From a craftsmanship perspective (think Jiro) we believe that if you’re going to do something you should try to do it at as high a level as you can.


“Artisan” gets thrown around a lot these days, but we’ve spent the last several years working long days and nights in pursuit of bakery and coffee excellence, and now we want to share our practice with you. We’re not done yet, and we hope to continue to improve. We want to bring you into the process we walk in daily by showing our work and offering an environment you can bring your friends into to learn, witness, and also just hang out and enjoy awesome food and drinks. A real good cafe for the people.


 

We want to open up our process to everyone, so you can experience where your coffee and food comes from in an environment where you can hang out and ultimately enjoy awesome food and company.

Can't wait to see you there 👋,

~ Trevor, Messenger Coffee


PS: When will it be open? Launching something complicated like this project is always subject to change, but we’re looking at early October right now. 

PPS: Sign up for our mailing list below to find out first about our grand opening celebration, and get vouchers for free coffee at the new space!

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27 July

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Cafe Feature: Unbakery and Juicery

 Remarkably simple, elegant, and focused on health/wellness, Unbakery and Juicery is somewhat of a revolt against the conventional bakery.

 



Located in the East Brookside area, Unbakery and Juicery specialized in raw and unprocessed foods and juices. Along with serving Messenger coffee, they offer a range of health-oriented products (all food items are vegan and gluten free), and will soon be launching their own organic line of teas. They also offer wellness and fermentation classes, partnering with local pilates studios such as Pilates 1901

 

   

 

Owned by husband and wife Robin and Danny Krause, the cafe's interior is perfectly simple and minimal. The MCM-styled vintage 1960s A-frame building used to be an old bank, with the original safe and drive thru still intact. 

 

   


Their 20 plus year pioneering status in the KC coffee scene has given them a unique view of what the city needs. Robin's dedication to beauty and wellness are evident in the aesthetic exactitude of the brand and space, and evoke a sense of lightheartedness in each of her products.

 

 

       

It's an honor to be a part of what is happening there. Go check them out and stay a while.

 

 

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16 June

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Brewing Guide: Chemex

 

 

Since its invention in 1941, the Chemex has been a must have in every coffee enthusiast’s line up. Its design (leather cord, wood handle, tapered glass) not only brews several cups for you and your friends, but also makes you look good while brewing. Head over to our blog for an in-depth guide on brewing with a Chemex.

 

 

What you will need: 

  • Chemex
  • Chemex Filter
  • Gooseneck Kettle (Hot water heated at 202˚)
  • Scale/Timer
  • 42 g coffee, medium coarse grind (similar to kosher salt.)
  • Mug/decanter 

 

Brew Time:

4 - 5 minutes

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STEP 1

Insert Filter

 

Fold Chemex filter and place into the cone of a clean Chemex. The thick side should be on the same side as the spout.

 

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STEP 2

Rinse Filter

 

Fill your kettle with 200°-205° filtered water and wash over the filter taking care to rinse fully. Drain the rinse water by lifting the thick side of the filter away from the spout.

 

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STEP 3

Add Ground Coffee

 

Add 42g or about 6 Tablespoons of coffee ground kind of like Kosher salt. Center the coffee in your brewer and zero out the scale.

 

 

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STEP 4

Saturate the Grounds

 

Start the timer as you gently saturate the bed of coffee. Use around 75 g of water or enough to ensure that the coffee bed has zero visible dry coffee grounds.

 

 

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STEP 5

Add More Water

 

Wait 30-40 seconds. 30 seconds for older coffee and 40 for freshly roasted.
Begin a fairly intense circular pour to break up the degassing process. Try using around 100 grams, bringing the scale up to 175 g.

 

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STEP 6

Fill to the top

@ 1:00, pour to 275 g. Keep this and the remaining pours centered and steady.
@ 1:30, pour to 375 g
@ 2:00, pour to 475 g
@ 2:30, pour to 575 g
@ 3:15, pour to 675 g

 

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Step 7

Wait for it to brew

Let the bed drain. This should take 4-5 minutes. Pinch the tops of the filter together and dispose of the grounds.


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STEP 8

Serve and Enjoy

Pour into two cups and share the coffee with someone you love.

 

 

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Barista Feature: Simeon Bricker

 

 

We want to continue featuring the wonderfully talented baristas amongst our partnering cafes.

Today, we want to introduce you to Simeon Bricker of Splitlog Coffee.

 

 

 

Origins

After nearly 8 years working in coffee, Simeon is now the manager and operator of Splitlog Coffee Company in Kansas City, Kansas. Simeon draws from his experience working with some of the most esteemed Kansas City coffee companies where he has worked as a Barista, Roaster, Quality Control Manager, and Green Coffee Buyer.

 

He has also been heavily involved in Specialty Coffee through competitions. He has twice competed regionally in the Big Central Barista Competition as well as winning the 2014 U.S. Latte Art Championship and coming in Second in the same competition in 2015. Both years, Simeon was able to represent the United States at the World Latte Art Championships held in Melbourne Australia (2014) and Gothenburg Sweden (2015).

 

 

Where you can find him

 

 

These days, Simeon stays very busy managing Splitlog Coffee Co, a brand new shop in Kansas City, Kansas. His knowledge of coffee and high standards of service create a wonderful space for coffee to be brewed perfectly, served quickly, and enjoyed easily. Pay them a visit as soon as you get the chance!

 

Stay Tuned

The KC coffee culture is rich with talented baristas that we can't wait to feature so keep your eyes peeled!

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13 May

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Staff Bio: Brian Hoggard

Brian Hoggard

 

We love our team here at Messenger. We wouldn't be who we are without the people that work hard to make Messenger what it is. That being said, we want to introduce you to an integral member of our team.

Brian, our wholesale director, is the jack of all trades of Messenger. His years of experience in coffee has given him a wide range of skills, whether he’s fulfilling orders, roasting/barista-ing, servicing equipment, you name it, he does it. Here he is shuffling bags of green coffee around the warehouse to keep us organized.



Brian's Favorites



Favorite coffee brewing method:

- Auto-drip



Music he is currently listening to:

- Angel Olsen



Favorite place to eat in Kansas City:

- Brewery Emperial

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13 May

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happenings

Barista Feature: Kyle Weishaar

We want to continue featuring the wonderfully talented baristas amongst our partnering cafes.

Today, we want to introduce you to Kyle Weishaar.

 

 

 

Origins

Being a KC native, Kyle got his start in coffee back in 2007, after he was introduced to the local cafe manager of Homers Coffee House at the ripe age of 16. Helping people has always been a constant value for Kyle. In college, he began studying nuclear mechanical engineering in pursuit of helping people on a large scale. His creative passions for writing and photography seemed juxtaposed to his more scientific endeavors of school. As Kyle continued to grow as a barista, however, he began to discover how these two opposites seemed to be interwoven in a single cup of coffee. 

Yet it wasn't just the coffee that appealed to him. "The customer relationships that are formed through my work make being a barista really rewarding. I know more about my customers' lives than my own family's half the time," he says. 

 

 

Where you can find him

These days Kyle spends the majority of his time as a barista at Crows Coffee.

 

 

When he isn't catching up on his customers' lives, he can probably be found behind the bar pouring perfect tulips. He prefers 4-shot lattes in a mug, "a latte artist's dream," he says. Outside the cafe, Kyle enjoys camping, traveling, and seeing new places. His creativity is kept alive by continuing to write and read other's writing, which is an ongoing passion.

 

 

Stay Tuned

The coffee culture in KC is ever evolving, and we hope to continue featuring the many talented baristas within our community. Stay tuned. 

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04 May

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Barista Feature: Nate Vanderpool

Homers Coffee Barista Feature

 

We want to continue featuring the wonderfully talented baristas amongst our partnering cafes.

Today, we want to introduce you to Nate.

Origins

Nate grew up in Blue Springs, Missouri. Years ago, after a cup of Ethiopia, Nate fell in love with the coffee culture and has been working in coffee every since. 

 

Where you can find him

You can find Nate throwing down some lattes (preferably 12 ounce) at Homers Coffee House throughout the week. If he's choosing music, lately he's been putting on The Oh Hellos or Mankind Forever, depending on the day.

 

 

Stay Tuned

We really believe in the coffee culture here in KC, so be on the lookout for more baristas we are going to feature in the coming weeks!

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02 May

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Brewing Guide: Bee House

 
How to brew our Nicaragua El Suspiro.

The Bee House is our go-to brewing device here at Messenger, producing a clean and balanced cup that can be brewed quickly with minimal clean-up.
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What You’ll Need:

 

 

Bee House Ceramic Single Cup Brewer

Melitta #2 Filter

Burr Grinder

Pouring Kettle (Hot water heated at 202˚)

Digital Gram Scale

Timer

Mug/coffee pitcher


Brew Time:

2:30-3 minutes

 

 

STEP 1


Insert Filter
 
Fold Melitta #2 filter along bottom seams. Insert it into the Bee House Brewer and place it on top of your mug or pitcher.
 
STEP 2

Rinse Filter.
 
Pre-rinse the filter with hot water to rinse out the paper flavor and preheat your brewer and mug. Discard the rinse water.
 
STEP 3

Weigh and Grind Coffee.
 
 
Measure 25g of coffee beans. Grind them to medium fine or about as fine as sea salt.
 
STEP 4

Settle Grounds.
 
Pour the ground coffee into the filter, giving a gentle shake to settle the grounds. Tare to ‘0 grams.’
 
STEP 5

Saturate Grounds.
 
Start the timer before you add hot water (202˚). Saturate the grounds. Coffee degasses or blooms when it’s fresh – the coffee bed should rise up and bubble up a bit. Amount of water should be about 40g.
 
STEP 6
FIll the Brewer.
 
 
Slowly pour with pulses to reach 390g by 2-2:30 minutes. Pour the water evenly in a spiral over the coffee bed, pouring over the dark spots and avoiding the light ones.
 
STEP 7

Serve and Enjoy.
 
Once you hit 2:30-3 minutes, you should have 390g of brewed coffee. Remove and discard the filter and brewed grounds. Drink up and enjoy!
 

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21 April

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happenings

Staff Bio: Kiersten Rex

 We think we have a great team here at Messenger and we’d love for you to get to know us!  We’re publishing a few posts featuring each member, and today we want you to get to know our Head Roaster, Kiersten.

 

 Origins

Kiersten grew up in Independence, Missouri. Her first real coffee experience didn’t involve fancy coffee -- in high school she loved mochas. Later, a trip to a Kenyan coffee farm had a profound impact on her perspective of coffee, where she saw the intricacies of the process. Coming back from the trip, she got involved with a local cafe and began her journey from barista to roaster (one of 3 female roasters in Kansas City).

Vision

All these years later she’s a part owner with us in Messenger, and we’re super proud of her work and her level of skill in coffee. Her passion is to see people come together over great coffee, as well as educating about the farmers that make the coffee excellent. She’s the incredibly consistent heart of the company, showing up for long days carefully crafting roasts and helping us carry the quality of the farm to our cafe partners.

Kiersten's Favorites

Favorite coffee brewing method:
Bee House

Favorite place to eat in Kansas City:
Winsteads every time. Except date night - then it’s Westside Local

Fun fact: Kiersten loves hanging out with high schoolers in her neighborhood and loves throwing parties for people. She’s a consummate host and kick ass dancer.

What song gets you on the dance floor: Whitney Houston’s “I Wanna Dance With Somebody.”

Stay Tuned

We are going to continue featuring the rest of our amazing staff in the coming weeks, so keep your eyes peeled.  

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20 April

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