Patrick McKeown

Patrick began his coffee journey on Long Island at a small coffee bar and roasting at home. Since then he has been a barista, manager, and craft roaster in NYC.

Most Recent

Post-Harvest Coffee Processing: Anaerobic Fermentation and Carbonic Maceration
  • These processing styles are still new to the coffee industry. There is the greatest degree of exper...

Brief Guide to Black Tea
  • Background This production style most likely began in the Wuyi Mountains of Fujian by mistake. I...

Spread Your Wings
  • Becoming a social butterfly – A strategic guide to building a social media presence There ar...

Micro-mills of Costa Rica
  • By the end of WWII, low coffee prices and lack of access to resources for the majority of producer...