Lost Without Coffee Co.

Lost Without Coffee Co. Let's face it: we would be . We sell great, fresh-roasted, small batch coffee. Our coffee is roasted to order ensuring that you get it fresh!

Merch also available! Check out our story: https://lostwithoutcoffee.com/pages/about-us

Happy National Coffee Day! 🎉☕Kudos to all you coffee roasters out there! If you're in the Twin Cities West Metro, look m...
09/29/2026

Happy National Coffee Day! 🎉☕

Kudos to all you coffee roasters out there! If you're in the Twin Cities West Metro, look me up for some freshly roasted coffee beans!

Last night I roasted:
+ Bali Blue Moon (dark)
+ Honduras COMSA Marcala (Medium-dark)
+ Brazil Alta Mogiana (Medium)

Does anyone have an espresso machine and wonder why they aren't getting good Crema? I've had friends comment that they a...
09/26/2026

Does anyone have an espresso machine and wonder why they aren't getting good Crema? I've had friends comment that they aren't getting much crema from their machine.

Automatic bean-to-cup machines are becoming more and more popular and affordable. People are switching for the convenience, freshness of the coffee, and less waste (i.e. no paper filter or plastic Kcup).

First what is crema? Crema is that golden-brown, foamy layer floating on top of a freshly pulled espresso. It forms when hot water is forced through finely ground coffee under pressure. During extraction, carbon dioxide (COâ‚‚) trapped inside the roasted coffee is released. Under pressure, that gas interacts with the coffee's oils and other compounds, creating thousands of tiny bubbles that form the crema you see on top.

And here's the important part: the age of your coffee matters. A lot.

Coffee releases COâ‚‚ after it's roasted through a process called degassing. The longer roasted coffee sits, the more of that gas escapes. If you're using coffee that's been sitting on a grocery-store shelf for months, there simply may not be much COâ‚‚ left to help produce a thick, persistent crema.
That's why a roast date is much more useful than a "best by" date when you're buying coffee for espresso.

But another factor is grind size. I often ask people, "did you change the grind setting after unboxing?" The answer is usually "No, where's that"? It's almost always in the bean hopper.

Grind size matters because when you think about it, the finer the grind you have, the more COâ‚‚ gas is released.

I love the crema which is why I always put espresso on top of the water. If you do the opposite, water last, it mixes the espresso in with the water and it dissipates faster.

If you're nearby Rockford, MN and want to make sure your coffee is fresh, I'll roast it for you. DM me to see what I have available to pick up!

☕ An important announcement for everyone who’s  !Lost Without Coffee Co. is entering a new chapter.We’ve made the decisi...
09/10/2026

☕ An important announcement for everyone who’s !

Lost Without Coffee Co. is entering a new chapter.

We’ve made the decision to begin operating under Minnesota’s Cottage Food Exemption and focus on serving our local Twin Cities and Minnesota coffee community—with coffee roasted by us.

What does this mean for you?

For the time being, we cannot legally sell or ship our coffee outside of Minnesota under the Cottage Food Exemption. This restriction applies specifically to our coffee products, not other merchandise available through our website.

For our local customers, we’ll be offering pickup and delivery options. Beginning in August 2027, Minnesota law will also allow us to ship our coffee directly to customers throughout the state.

And if Lost Without Coffee continues to grow, our goal is absolutely to take the next step and eventually serve coffee lovers throughout the U.S.

So, why the change?

Transparency has always been important to me.

Over the past year, Lost Without Coffee Co. has sold white-label coffee while I learned the market, built the brand, and determined whether investing in roasting equipment made sense. I was selective about the suppliers and coffees I offered, choosing freshly roasted, high-quality coffee that I had personally vetted and was comfortable putting the Lost Without Coffee name on.

But there was always something missing.

There were parts of the final product I couldn't control—from bag sizes and blends to how each coffee was roasted. More importantly, I missed the part of coffee that I enjoy most:

Roasting it.

So I decided to change that.

I’ve invested in a small-batch 1.2 kg coffee roaster, and Lost Without Coffee Co. will now be roasting our own coffee and serving our local community under Minnesota’s Cottage Food Exemption.

This means more control over what goes into every bag, more opportunities to experiment with origins and roast profiles, and a product that feels much more like Lost Without Coffee Co.

Thank you to everyone who has followed, supported, purchased from, or simply encouraged this little coffee company along the way.

I’m excited about where we’re headed, and I can’t wait to start sharing freshly roasted Lost Without Coffee with our Minnesota neighbors.

Hopefully, someday soon, we’ll be roasting enough to send it to the rest of the country, too.

Coffee is your compass. You'd be lost Without it. ☕🌲

— Evan
Lost Without Coffee Co.

P.S. I will be selling only single origins while I am designing blends.

08/21/2026

We roast coffee because we love it! We'd be

Happy Friday!

The new packaging is looking amazing but my wife's flowers that she grew and arranged might be stealing the show!
08/20/2026

The new packaging is looking amazing but my wife's flowers that she grew and arranged might be stealing the show!

07/28/2026

We could use your help! Which label/bag combo is better looking and easier to read?

Address

202 N Cedar Avenue STE #1
Owatonna, MN
55060

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