The more you know, the more you don't know. 

Since I started home roasting, I've brewed my Coffee for friends, family & even strangers. As I became more serious about Coffee, I've definitely felt intimidated in the face of the specialty community. It probably didn't help that I also worked at one of the leading roasters in the country. 

I became a self conscious of my brewing skills with the classic 'The More You Know, the More You Don't Know' story. I started comparing myself against Barista Champions and became instantly discouraged, and it made me feel like a fraud. When brewing for a crowd I'd have thoughts like; Am I using the right equipment, did I measure my ratios correctly, is my water the right temperature, am I brewing too fast, too slow, how's my posture, does that person really like my coffee or are they just being nice - the list goes on. It was exhausting.  

There came a day, thanks to Paul, that I decided to throw all that crap out the window. I don't want Old Man Murph's to be a la-tee-da Coffee company. I'm not striving for perfect. I want this company to embody the excitement that I had when I first started roasting, and all of the quirky imperfections that came along with it. I want Old Man Murph's to be a reflection of my life - an adventurous, ever-changing, sweet shit show. 

...

Now that we've got our mind set on what we want to be, we're making it happen with some big moves (literally). We're soon moving wayyy up to Eagle River, Wisconsin to roast full time on our new sexy Mill City roaster, a big step up from our Behmor. It will take us a bit to get accustomed to bigger & better roasts, but you can bet you'll be seeing some new & exciting things coming from us this Spring. 

It feels unreal that we're turning my scrappy garage hobby into a full-on businesses. Stay tuned here on our Journal to follow our roasting adventures. 

Much love, 

Becca & Pauly