Crafted with intention. Refined through experience. Built for every cup.
At Mile 22 Roastery, a family-owned coffee roastery in Black Creek, Wisconsin, great
coffee doesn’t happen by accident. Every blend, every single origin, and every flavored coffee
we offer is the result of hands-on research, real-world testing, and a commitment to creating
fresh roasted coffee our customers across Northeast Wisconsin love to drink—every
day.
Our approach to Research & Development is simple:
Find what’s exceptional. Refine what’s enjoyable. Deliver what people love.
And behind every coffee we release is a true partnership.
Every coffee we release has been roasted, tested, and personally approved by Greg
and Char—because if it doesn’t meet our standards, it doesn’t make it to your cup.
Greg, our master roaster, focuses on developing each coffee to its fullest potential—dialing
in roast profiles, building blends, and ensuring consistency batch after batch.
Char brings a different but equally critical skillset. With a natural ability for cupping and
sensory evaluation, she has a remarkable talent for identifying balance, nuance, and what
truly makes a coffee stand out. Together, that balance of roasting precision and sensory
expertise is what drives every decision we make at our Wisconsin coffee roastery.
Selecting the Right Coffee: Everyday vs. Exceptional
Not every great coffee is meant for everyday drinking.
Some coffees are incredibly complex—bright acidity, wild fruit notes, unique processing
methods—but they can be overwhelming for the average coffee drinker. These are what we
call “specialty experience coffees.” They’re exciting, but not always approachable.
At Mile 22, we focus heavily on sourcing coffees that strike a balance—especially for our
customers visiting our coffee shop in Black Creek and those ordering online
throughout Wisconsin:
● Smooth and approachable
● Consistent cup-to-cup
● Flavor profiles people recognize and enjoy
● Still unique enough to stand out
Char plays a key role here—cupping and evaluating each coffee to determine not just how it
tastes, but how it will be received by real customers.
Because at the end of the day, the best coffee is the one you want to drink again tomorrow.
Dialing in the Roast: Precision Through Trial
Every coffee we bring in goes through a roasting process that is far from “set it and forget it.”
As a small-batch coffee roaster in Wisconsin, Greg leads this process, running multiple
test batches to dial in:
● Roast time and temperature curves
● Development time
● Balance between acidity, sweetness, and body
A few seconds too short or too long can completely change the cup.
Once a profile is developed, Char evaluates each variation through cupping—helping
determine which roast truly brings out the best expression of the bean.
Together, this process ensures we’re not just roasting coffee—we’re refining it for
consistency whether you’re brewing at home or enjoying it in our café.
Blending Coffee: Where Craft Meets Complexity
Blending is one of the most intensive parts of our R&D process—and one of the most
rewarding.
A great blend isn’t just mixing beans. It’s building a complete flavor experience.
As a specialty coffee roaster serving the Fox Valley and surrounding communities,
Greg works through the structure of the blend:
● Selecting origins
● Determining ratios
● Testing roast levels
● Deciding whether to roast components separately or together
Char then evaluates each version through cupping—identifying which combinations create
the most balance, smoothness, and overall drinkability.
One bean might bring body.
Another adds brightness.
Another delivers sweetness or chocolate notes.
Our goal is to create blends that are:
● Balanced and smooth
● Consistent year-round
● Designed for how people actually drink coffee
This back-and-forth process continues until everything comes together just right.
Flavored Coffee: Precision Behind the Flavor
Flavored coffee might seem simple—but getting it right takes serious work.
At Mile 22, we’re known for our naturally flavored coffees, and each one is carefully
developed through:
● Selecting high-quality natural flavorings
● Testing different combinations
● Adjusting application levels
Greg focuses on the application process—ensuring consistency and proper integration with
the coffee.
Char evaluates each batch to ensure the flavor is:
● Smooth and natural
● Not overpowering
● Something customers will come back for
Whether customers are shopping in-store or ordering online, every flavored coffee we
release is refined to deliver a consistent, enjoyable experience.
Consistency: The Hidden Work Behind Every Bag
One of the biggest challenges in coffee is consistency.
Coffee is a natural product, and it changes with seasons, crops, and conditions. That means
our work doesn’t stop once a coffee is released.
Greg continues to monitor roast performance and consistency, while Char regularly cups
batches to ensure flavor stays true to what customers expect.
This ongoing process is what allows us to deliver consistent, high-quality coffee across
Wisconsin and beyond.
Built for Our Community
Everything we do—from sourcing to roasting to blending—is designed with one thing in
mind:
Creating coffee that fits into people’s daily lives.
From our local customers in Black Creek, Clintonville, and the greater Fox Valley, to
those discovering us online, we’re not chasing trends—we’re building coffees people come
back to.
Because at Mile 22 Roastery, our mission has always been simple:
Let’s Wake Up Together.
🔥 WHY THIS VERSION WORKS (quick
breakdown)
● ✅ Local keywords added naturally (no spammy feel)
● ✅ Reinforces “Wisconsin,” “Black Creek,” “Fox Valley”
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● ✅ Still sounds like you, not a marketing agency