About The Roastery Mpls

Crafted by Curiosity. Fueled by Flavor.

For over 40 years, Jeremy Raths has dedicated himself to the art and science of coffee. From running large-scale roasting operations producing millions of pounds annually to  founding The Roastery Mpls, a small-batch roaster with uncompromising standards, Jeremy has seen — and shaped — the evolution of specialty coffee.

Driven by a deep respect for the bean, the farmer, and the final cup, Jeremy has traveled the world to work directly with producers, cupped coffees at origin, and judged global competitions. His technical fluency spans machines from Jabez Burns to Diedrichs to Probats — and he’s trained roasters across the globe to coax the best from each batch. As a former member of the Roasters Guild Executive Council and a Q Grader instructor, he’s not only mastered the craft — he’s helped write the playbook.

At The Roastery Mpls, every roast reflects decades of hands-on experience, sensory precision, and a relentless pursuit of flavor. Jeremy doesn’t follow trends. He follows his palate — and brings along those who want to learn.

Want to see the magic in action? Stop by the shop — tucked into a cozy lower-level space — on Tuesdays or Saturdays. You can catch Jeremy at the roaster, chat about coffee (or music), flip through the vinyl collection, and grab a bag of fresh-roasted beans. There’s no coffee bar or seating — just the real stuff, straight from the source.

Live nearby? The Roastery Mpls offers free local delivery within 20 miles of the shop with any order of $40 or more. Fresh beans, hand-delivered — no shipping, no hassle, just great coffee at your doorstep.

"People ask when I’ll hang up my apron. The answer is simple — not anytime soon. Roasting coffee, teaching others, finding that moment when the bean reveals its best self — that’s where the joy lives. I’ve spent my life dancing with fire, chasing flavor, and sharing what I’ve learned with anyone eager to listen. And after all these years, the truth is still the same: there are no experts in coffee — only students."
- Jeremy Raths