Maquina as a friendship

So it has been a few months into Máquina making a shift from a one person show to a collaboration of sorts. So far so good. Ant and Rita are killing it out in Illinois. We communicate almost on a daily basis and with our cupping, QC and communication we have really come into our own as collaborators in the vision of Maquina.

I cup and QC and purchase green coffee, it gets shipped to Illinois to be roasted beautiful by my best friend Ant and the people get their orders via Rita and Ants efforts to help Maquina exist as a real labor of love. So, to the world out there, Ant Walach is roasting these coffees based on my sensory analysis and he is able to replicate in many ways way better than I could have done it myself. I am a highly curious person, so every other roast I am tempted to tweak it to see what happens, and there is a time and place for this!

Thus far the coffees have been so delicious and tasty and different fro each other, which is exactly what I envisioned for Máquina. All of our coffees come from some sort of relationship with a friend, and this too was always the point. Effort and friendship and love make wonderful things, in a world where there is just so much divide.

New Coffees on the Horizon!

Things are moving along great with the help of Snowdrift Coffee and their expertise and delicate touch on our coffee. We are running low on some stuff as we wait for the new stuff to arrive, this is always a delicate balance at this time of year.

We just got word that fresh crop Guatemala Finca Chalum is tasting delicious this year and we may have access to some other lots from Huehuetenango as well. New Colombia will be here soon and we will be launching a new Burundi in the next couple of weeks. This coffee is very sweet and balanced and uncomplicated, yet delicate. I think it's a stunner. 

I feel so lucky that I get to put out some truly wonderful coffees without much fuss. It's sort of simple when you think of it. Just roast delicious coffee, period.




New Beginnings

So we have some news! We will be moving roasting operations to our dearest friends at Snowdrift Coffee in Roscoe Illinois. Our great friends Rita and Ant will be fulfilling the roast orders and helping with customer service in order to allow Máquina to grow in a sustainable and organic way. This is a departure from the latest trend of selling companies to larger companies these days. Gabe will still manage the green coffee procurement and the brand management but with Rita and Ant's help Máquina will have room and space to flourish in the way Gabe always wanted it to. We want Máquina to remain unique and special and among the favorites of all those folks who love coffee or come into it as new fanatics. Gabe will continue to be based in Pennsylvania in order to provide for his daughter Amelia but will be traveling to Roscoe often to calibrate and to be sure we have everything in place to keep kicking butt.

Máquina will start roasting out of Roscoe on March 1st. All wholesale inquiries should be emailed to


thanks for all the love and support for the last 16 + months!

Good-Bye July

Summer is hot here. But we have managed to crank out the coffee without dying of heat stroke! In fact we have gained some new friends, people who are really into our coffees. I have been able to book some truly delicious coffees for Maquina. I love roasting delicious coffees. You can smell the potential at first crack.

We have also been thinking about what it would mean to grow in a meaningful way. Lots of things going on in the world that in my view, are pushing me to think about what I can do as a small biz owner. If I want to be a positive force in the world, I cannot do it out of my garage. Not in the way that I want to see change. So there is much to discuss in my household., with my significant other who is also my partner and best friend.

Only great things. We are excited to see where this takes us.

Summer heat is a Conflict!

So summer is here. Temperatures of over 85 degrees are commencing here in West Chester PA and the humidity is NO JOKE. This is a learning process for me as I have been roasting coffee for a long time in more temperate climate (California) and not so humid environments. 

It has led me to believe that I may in fact need to invest at some point in finishing and insulating the garage in a way that would allow me to air condition it or at least make it more climate control ready for the green coffee. Roasting in this heat and humidity just isn't pleasant. I remember one year in Portland, OR where the temps hit over 103 degrees in May and it was the WORST for all of the production roasters I knew at Stumptown. It was such a challenge to hit your marks and to be able to repeat your profiles in the same way you could do it in the perfect climate of autumn.

I believe in transparency which is why I am writing this post. It is a challenge to roast super rad and consistently in extreme heat/humidity. But I can do it. I have had to tweak the way I approach coffees and it mostly means I also am roasting mad early or later in the evening when the temps have cooled off a bit. I do this both for the coffee and myself and ultimately my family who don't want to deal with cranky pants Boscana anyway.

We have such a SOLID coffee line up right now, so all of my attention and care is really in roasting these coffees to the very best of my ability. The Ethiopia Asasa seriously blows me away every time I brew it. If you love the fruit and body of a natural Ethiopia without the sometimes funkiness then this coffee will hit the spot, TRUST. The Colombia Familia Penna is juicy and citrusy and sweet in all the best ways and the Peru Claro De Luna defies expectations of a Peru. The Kenya Gakuyuini is fantastic, and I dunno if I will cup a better Kenya this season. Holy cow.

If I can maintain the lineup this solid, then the fine folks that buy our coffees will be even more stoked. We have some delicious Guatemalan and El Salvador coffees coming up soon, along with another tasty Ethiopian from our buds at Red Fox Coffee Merchants. 

I continue to be inspired to do my very best by these coffees because so much work has gone into sourcing these. 

Good coffee and good people have been keeping my head above the shitty waters that are our socio-political issues right now. So thanks to you, we keep on keeping on. 

Stay True.



Running out of coffees is less fun than I thought!

Most companies I have worked for had coffees that were long in the tooth. Meaning, that the green buyer bought ambitiously and then the company had to get rid of the coffee somehow or made it work. This typically means making a blend from it if you are thoughtful or just sprinkling it everywhere until it's gone if you are not.

It's been difficult to measure how much to buy when I have no reference point for Maquina. I am a conservative buyer. So at this point, I think I have purchased enough when in fact I haven't by a long shot. For such a small company buying 5-6 bags at a time is a huge deal, and I have realized that I need to be buying AT LEAST 6 bags at a time if not more. This means that the coffee is moving well, and I am not sitting on inventory. This usually means I am spending a lot of times asking for samples, roasting them, cupping them and figuring out the logistics of it.

The best news about all of this tho, is that people love it. The customers have been crazy about every coffee I have purchased and roasted and slowly the reputation is working out to be one of real quality and ease to work with, two goals of which I am very proud of because I set out to do them and they were top priority. Now the priority down the list is to keep fully stocked to be able to provide these coffees for 3-4 months at a time.

When I keep getting more and more accounts, those 6 bags suddenly feel foolishly understocked!

Relationships and Labors of Love

Spring is here. It is difficult to understand that it's here when we got over a foot of snow just a few days ago in Pennsylvania. Now, a few days later it is 40+ degrees and what I think is the last snow of the season is melting. What a strange winter.

It's been a great learning curve both in home and work for myself and my wife who took a full time job at a great food market in order to get some benefits for the family and to provide some stability in a time where we felt anything but stable. I was put in a position where I lost benefits and stability, but I was also forced in a good way to really push Máquina forward and focus on what matters the MOST to me in regards to this brand which is quality of the coffee purchased or sourced and the quality of the roasting = brewing. Right up against those two is quality of the relationships I am starting to build with people all over the US who have found their way to us. I am humbled by the good things people have said and the praise the coffee has been getting because it's what I care about the most.

We are now in New York City with a great cafe called Third Rail. They have two locations and funny enough the owner and I know many of the same people and have never formally met until now (we haven't met yet, but we have been in contact finally). We have our coffee in Richmond Virginia and soon in Chicago and Cambridge, Mass. 

We have been getting inquiries here and there and there is even one from Rochester NY where I went to High School which is a total trip and I am super excited to really start to meet new people on this side of the country since I spent the vast majority of my coffee career on the West Coast. Spring is here, and then summer. HOT HOT and HUMID summer. I have not had too much experience with roasting in the humid heat of east coast summer so this should be interesting. Thankfully the garage keeps super cool in the summer, but it will be a great challenge to surpass to figure out temp/moisture fluctuations and keep them at a minimum for green coffee storage. 


 Pinhole Coffee in the Bernal Heights neighborhood of San Francisco.

Pinhole Coffee in the Bernal Heights neighborhood of San Francisco.

We got our first wholesale account on the West Coast! In our most beloved city of San Francisco. JoEllen is someone I have known for years and she has an amazing space in the city that welcomes all kinds of people and serves all kinds of coffees from people she respects and considers friends. We are more than delighted to have JoEllen and her crew representing Máquina Coffee on the west coast. We couldn't think of someone more perfect. 

We are trying to get our coffees into the hands of super awesome folks who know what we do and understand our vision of integrity and quality. We are almost exclusively selling to multi-roasters as we know what it's like to try new things, and to do it well. Many companies won't sell to multi-roasters which I also understand, but with our humble model, multi-roasters work great for us!


We are churning along here, roasting some great coffees for some wonderful people and trying to stay on our toes with what is going on with the rest of the country. These are some trying times so for us it is hugely important to keep making solid and meaningful connections with people regardless of those connections being "business driving" or "business positive". That just isn't good enough. I have always thought that doing things for the right reasons will right the ship, or set the vision on a clearer path and we will see if I will be proven wrong. We are in this for the long game, steady trickles of growth upward is what we seek, but only to become self sustaining. In trying to drive a bit more traffic we have thought of a few things that may work for us. One of them is a tip from a friend of offering some sort of trial bag at a really great price. 

We are working on it.

Mae works full time, and we have an almost 4 year old hyper active  daughter (aren't they all hyper active at that age tho?) so setting something up as simple as a trial coffee run takes a lot of energy and coordination both which I lack after being mostly a stay at home dad. But , we are working on it.

The other thing we have going on is the idea of eventually opening up a tasting room of sorts. A cafe seems so overdone, but when we look at some of our smaller communities around us even a regular old quality coffee shop is completely absent so then what do we do?

Do we decide to do it ourselves because we know we can kill it and bring people together over great coffee? Or do we just keep doing the wholesale + online subscription only game until we are forced to move to a larger roasting space? I like the idea of focusing on customers both subscription and wholesale without having to worry about staffing a cafe. It's so much work to open a cafe. SO MUCH WORK. I know intimately. I value time with my family, and I value the privilege to focus on what I do best which is buying and roasting coffee. However, community is a big part of our overall plan, both local and at coffee producing regions.

So I am open. Always remain open. Closed doors gather cobwebs and dust. Open doors let the air and light in. 

Onto superficial news: We will have new tshirts in a couple of weeks! New design but lovely as ever! Stay tuned.



word's out

Máquina has been receiving some press, and some amazing word of mouth love. This is exactly how we want things to go. We have friends voicing their love for us to their friends and family, and vouching for what we do well which for us it's coffee.

Our biggest challenge is figuring out how much coffee to purchase as we have no history to look at. However, what we have figured out, very fast is that nothing takes the place of quality green coffee. We must look at the COST of green coffee as something merely to be worked into the budget. NOTHING is worth sacrificing  quality for.  Every time someone send us an email or an IG or FB shout out about how much they loved the coffee, we understand how important it is to start with quality ingredients. 

Another part of our coffee purchasing is knowing when coffees have JUST landed after harvest. The more we cup and taste, the more we have realized that nothing is better than a fresh crop high quality coffee. The mouthfeel and vibrancy of all nuances is so apparent that when we cup anything else, we immediately taste the "age". Also, with high quality green in general you are more likely to get a longer shelf life in green form. All we can do is preserve what is already there, we cannot improve on it.



I have been thinking a lot about growth and speed of growth and how to grow and how to push myself to uncomfortable places in business in order to make a difference, bring in more revenue and help my family live the life we want to live out here in the "sticks".

A friend sent me the following quote and I feel grateful for it, because is speaks to how I think about business, especially in an age where expansion and exit strategy seem to be the norm. 

"If a tree suddenly grows very fast the rings of the tree will be unstable, and the tree will be weak." -Akio Toyoda President of Toyota Motor Corporation.

We have been getting some small time, but important press here and there and this is wonderful. But what we love most about it is the response from people, and the word of mouth movement of our little company. We had the biggest week this week, and it felt great to check the email inbox and keep seeing orders pop up! For me, in a very very real way it means sustainability for my family, at least eventually if sales grow. But the other thing I thought about was, well, at what point do we really aggressively push for growth? What would it look like? 

I am not in this to grow rapidly. Maybe I am foolish to say I am not in it to grow at all. I am in it, to have the business pay its bills and be able to continue to buy great coffees, bring in a modest salary that afford me paying the mortgage, my kids day care, health care and groceries. Seriously this is all we want.  I want to be able to roast the coffees I like to roast and taste, and pay the bills and share good quality stuff with customers. I want to forge relationships based on a mutual understanding of making a living doing a craft that is often overlooked, or undervalued but that is so meaningful in so many peoples lives every single day. 

On the other end are the producers, my brothers and sisters in arms. Growth for me would be crucial in regards to being able to buy more green and potentially really contribute to the different communities that make buying coffee possible. 

Those are the drivers. Sustainability on both ends, and the possibility of having an old school craft support communities locally and at the farm level. I don't think it is too much to ask. I am not interested in the million dollar build outs or the huge investments or the ties to investors and their boards. I'd rather focus on steady, soft but deliberate growth and stay true to who we are.

End Rant. Thanks for reading.

Happy New Year

We feel gratitude in what has been an interesting year to say the least. We have been working hard and really multi tasking on many different levels in order to keep ourselves sane and to try to thrive here in a totally different environment socially and geographically.

We took on a 30 day raw vegan diet challenge to kick start a new year and just to clean some of the nasty stuff out from 2016. Maybe we should push it to 90 days in that case!Been roasting in super cold weather which has not been fun, BUT, it is rewarding and shit is getting done and shipped out and people are really digging what we are doing from our humble abode.Sometimes I start to think about growth and what that would mean right now and I have to remember that the whole point is to maintain control, and quality of life. We want to be able to spend a lot of time with loved ones, caring for our little plot of land (which we need to figure out gardening plans soon!) and enjoying the fruits of our labor. This is what life is about no?

We have some exciting ideas we would love to implement, and we want to try a couple of things that I don’t think I have seen done before with subscription. Cross your fingers people keep digging what we are doing and that we are able to remain in the zone of quality and joy with doing something we love to do.

Coffee is a miracle in my life. Kept me out of trouble and forced me to focus and grow. Running a tiny business is consuming in so many ways, but when you are putting yourself out there to the world with every bag you ship, it just doesn’t feel like work at all. Cheers to no work, cheers to all love and cheers to damn fine coffee.

Happy New Year.


2016 is has been tough.  But, we all have to keep living, for our kids, for our families, for our communities, and for ourselves.  Self-care is a radical act: not allowing ourselves to be diminished when we feel threatened or saddened or confused is both difficult and deeply powerful.  What can I do to find my center and get more grounded?

Daily rituals offer a unique opportunity to center and ground oneself.  As a daily ritual, it is already a steadying feature of life.  And when we pay attention to the rituals we perform, we can transform our mood, our mindset and our daily trajectory.  

Coffee does this for me.  As many people would say, if I don't have coffee in the morning, I feel totally unmoored, like I left my house in my pajamas and without brushing my teeth.  But when I really pay attention to my morning coffee ritual, almost an incredibly pragmatic meditation, noticing the scent, the sounds of the pouring of water and beans, grinding and pouring again, considering its color and, of course, its flavor, it is like I am steadying myself, becoming myself again.  And if I am lucky enough that someone makes coffee for me, I feel warm and taken care of, and I try to be fully aware to enjoy the process of drinking.  

I've lived in many different places, had different jobs and kitchens and weather many other things, but my coffee remains.   


 Winter walk in Stroud Reserve, PA.

Winter walk in Stroud Reserve, PA.

2016 - GOODBYE

Oof, what a year eh? Things are moving along at a good pace here in Pennsylvania as winter starts to settle in. Roasting in 25 degree climate is no joke! Do what you love right?

We have had many blessings with friends and family coming out and supporting our little roastery. I feel both humbled and loved by these gestures. So thank you.

We are not looking to get big fast or to build an empire, but rather create meaningful relationships with people that get what we do and this usually takes a little longer than any small business owner would want to admit.

Do yourself a favor and make sure that whenever you come across a great small business, let them know they are great and why and then tell your friends about it. Word of mouth is by far the most satisfying and most genuine way to get the name out there in the world. For those of you who have already done so, thank you. We feel super grateful.

We are looking to get involved with the West Chester Food Co-Op here in West Chester, and I think there we will find some kindred spirits!

As the Holidays come around, remember your loved ones (friends or family or chosen family) and think about how easily we could change the world for the better, if we are just supported each other as if we were siblings. The world is a beautiful place, we just have to see passed all the noise.

Happy Holidays to all and to all a Happy New Year!


2 weeks down


She is alive!


The roaster is hooked up to propane, the triple walled ducting is set up and she is roaring! Exciting times. I roasted around 10 batches to get used to her and for the time being it is gonna be old school. No digital probes , just good old analog temp gauges forcing me to really pay attention to what the coffee is telling me to do for it. I have some very nice coffees I bought from Shrub and from Red Fox so I am excited to roast and cup these and share them with the world.

There isn’t much quality coffee around here, so it is a great place to throw down some roots because I get the pleasure of introducing people to how great coffee can be. They have no idea how good they will have it from now on. I think in many ways coffee can be such a wonderful and easy thing, and this project is going to prove that.

We are not here to impress anyone or to even create something to sell off in the future. This is seriously a labor of love for friends and family and if we happen to grow it will be in a way that makes sense for myself and my family. I still have a day job I enjoy very very much and I work with great people, so Máquina can remain my passion project and in that sense there is very little pressure to expand. I like having a work life balance. You only live once, and I wanna spend as much time with family and friends drinking delicious coffee.


I am sometimes an impatient person, clarification: most of the time I am an impatient person. I think I am this way because I am acutely aware of the shortness of the time we have on earth if we are lucky enough to live a long healthy life. Coffee both contributes and deters the impatience and speaking of coffee…

The roaster finally arrived albeit 10 days later than expected. Now what we have to do is set up the ducting and propane gas tank and line and fire the baby up. I cannot wait as the garage is cold and it is JUST November. The timing of things rarely work out and this is a lesson every time for me. Coffee is a great teacher this way too as we wait for coffees to fully mature and harvest and ferment and dry and ship and land and THEN we wait for the truck to pull up to the roastery so we can rip open the bag and toss in the green beans to roast and make delicious brown coffee. We were planning on roasting no later than August, but things always change and this time it was for the better. We were able to purchase my dream machine, a Probat 5 kilo roaster. It is what I learned on, and for what we want to do it is the perfect capacity. We have been thinking about what to do with ourselves while we get this passion project off the ground, and our 3 year old keeps us plenty busy, but with the extra time we have been having some pretty amazing conversations about what we want Maquina Coffee to be. Just you wait.




We started to remodel the garage to make it a roasting space. We got word our roaster ships out this Friday and will be here in a week. Super exciting stuff! I have been waiting and working towards this day most of my coffee career so I am giddy with excitement about the truck pulling up next week with our little Maquina.

We ended up having to basically build up the garage from scratch, saving only the concrete slab, the roof and most of the rafters and the siding. Everything else had to go due to age and some insect damage but all was taken care of and the garage is looking beautiful. We will have room for shipping supplies, green coffee storage and other fun coffee schwag.

I will be knee deep in creosote, brunt chaff and scrapers for a while and I couldn’t be happier. It’s been a long time I must admit since I have gotten dirty cleaning a machine, but I am looking forward to it like you wouldn’t believe. I cannot wait to teach my daughter how these machines work and how to roast coffee. I hope she takes to it and loves it as much as I do. I would have given anything to have had my dad teach me anything like this, so it’s time I do for her what no one did for me.



No time like the present.

I have some idea as to what I want Maquina to be but I also believe in the beauty of community and feedback loops. I think small businesses thrive or die based on customer loyalty and vision of your own company. Máquina is definitely here to roast and ship awesome coffees for our friends and family and potential new friends. We are open to see where this road takes us.

I purchased an awesome little 5 kilo Probat from a friend, and I will be crating it and shipping it out here to work on and polish and bring it back to life. It’s gonna be great to be back on a 5 kilo which is what I originally learned on. Couldn’t be more stoked really, except for maybe having my buddy Ryan Brown next to me cheering me on like way back in the day. He’s taught me a lot throughout the years about friendship and coffee and we have commiserated plenty of times about our two little daughters both nicknamed Millie. This roaster will be a great throwback for sure.

Our plans thus far is to build friendships, roast and ship great coffee and see where the road leads. Remaining open to the world is not only one of my strengths, but I think for this endeavour it’s absolutely necessary. We are going to have a blast in the next few years building this thing up and making it thoughtful and joyful and full of good stuff. Plans come a little at a time, but if you keep joining us and reading these you will get a little bit of the vision we are trying to manifest for our little company.

We want to be able to support local artisans, artists, workers, makers and builders whenever possible even if it means paying a little bit more for everything. You cannot build anything alone, you always need other people who get what you do and who will inevitably help you shape it. The goal from the coffee side is to eventually have ONLY relationship coffees. We will be sourcing from people we can call friends and in other circumstances we will be buying coffees as directly as possible from the coffee producers and using our friends logistics to bring in the coffee to roast in my garage and ship out of our local post office. We must remain present and active in our own communities because a rising tide raises all boats. For us this means building new relationships, and that's both a little daunting but exciting.