Anodyne Coffee Roasting Co.

Behind the Scenes

Milwaukee-based Anodyne Coffee Roasting Co. has roasted, brewed and distributed its coffee products since it opened in 1999, and has operated for the past four years out of its Walker’s Point roastery at 224 W. Bruce St.

It also sells its products at retail cafes in Bay View – the original roasting location – at the Historic Third Ward’s Milwaukee Public Market and in the Wauwatosa Village. Anodyne ships its coffee to wholesale customers, distributing to all 50 states throughout its 18 years of operation. 

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Five days a week, Anodyne’s roasting team roasts pounds of coffee beans imported from multiple Latin American and South American countries, while the production team packages the roasted beans to ship to customers.

  1. Anodyne’s roasting facility in Walker’s Point doubles as a café that offers its 11 selections of featured coffees, espresso drinks, craft beer and wine. On weekends, it often hosts live music. 
  2. Roaster Casey Harris operates one of Anodyne’s two roasters during the roasting process. This one, made by Loring Smart Roast, uses 80 percent less energy than most standard roasters.
  3. Production manager Andrea Hawthorne prepares the roasted, packaged coffee beans to be shipped or picked up by Anodyne customers.
  4. An espresso machine in the café’s coffee laboratory that Anodyne uses to evaluate the quality of its roasts, taste test coffee bean samples, and offer coffee education classes to customers and new employees.
  5. As part of the “cupping” process, Steve Kessler, director of wholesale operations, takes a whiff of coffee brewed from a sample of imported coffee beans to decide whether to purchase it.

Milwaukee-based Anodyne Coffee Roasting Co. has roasted, brewed and distributed its coffee products since it opened in 1999, and has operated for the past four years out of its Walker’s Point roastery at 224 W. Bruce St.

It also sells its products at retail cafes in Bay View – the original roasting location – at the Historic Third Ward’s Milwaukee Public Market and in the Wauwatosa Village. Anodyne ships its coffee to wholesale customers, distributing to all 50 states throughout its 18 years of operation. 

This slideshow requires JavaScript.

Five days a week, Anodyne’s roasting team roasts pounds of coffee beans imported from multiple Latin American and South American countries, while the production team packages the roasted beans to ship to customers.

  1. Anodyne’s roasting facility in Walker’s Point doubles as a café that offers its 11 selections of featured coffees, espresso drinks, craft beer and wine. On weekends, it often hosts live music. 
  2. Roaster Casey Harris operates one of Anodyne’s two roasters during the roasting process. This one, made by Loring Smart Roast, uses 80 percent less energy than most standard roasters.
  3. Production manager Andrea Hawthorne prepares the roasted, packaged coffee beans to be shipped or picked up by Anodyne customers.
  4. An espresso machine in the café’s coffee laboratory that Anodyne uses to evaluate the quality of its roasts, taste test coffee bean samples, and offer coffee education classes to customers and new employees.
  5. As part of the “cupping” process, Steve Kessler, director of wholesale operations, takes a whiff of coffee brewed from a sample of imported coffee beans to decide whether to purchase it.

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