Bluebeard On Why Coffee Keeps Us Coming Back

What do you love about coffee? We asked Bluebeard Coffee Roasters in Tacoma to share. Founder Kevin McGlocklin has chased great cups since learning to roast from Ed Leebrick. In 2011 he opened Bluebeard, and his answers say a lot about why this drink keeps our attention. He loves washed Central American coffees that stay sweet and clean as they cool. He values long ties with farmers and the daily practice of cupping to stay sharp. And he partners with Savor Brands, who print Bluebeard’s bold bags, to present coffees with the care they deserve. If you have ever wondered why a good cup matters, Kevin’s story makes it simple. It is about respect for growers, focus on quality, and cups that taste just as good at room temp as they did steaming hot.

Bluebeard’s Roots In Tacoma

Bluebeard opened in April 2011 and grew into a fixture for clean, balanced roasts and a friendly vibe. The team sources from small farms across Central America and Africa and beyond, then roasts with care for both the cafe and wholesale partners. Today Bluebeard runs two Tacoma spaces. The original cafe sits at 6th and State. The roastery, cafe, and HQ on South Tacoma Way lives in a restored century old furniture showroom. The motto says it all. Beautifully balanced coffees from the City of Destiny.

What Kevin Loves In The Cup

Ask Kevin to name a favorite and he will point to washed Central American coffees. He likes how they open up as they cool. Bright citrus eases into cocoa. Floral hints turn to honey and cane sugar. The structure stays tidy and the cup shines from first sip to the last. That is why he does not rush a tasting. He will taste hot, warm, and cool to let the full story show.

Why Relationships Matter

Bluebeard keeps buying from some of the same producers for a decade and counting. Those ties bring stability for farms and consistency for customers. They also shape the roast plan. When you know a lot about a lot from a farm, you can aim for a trackable profile every season. The aim is a clean cup that respects origin first, not roasting tricks.

How They Keep Quality High

Quality is not a mystery. It is a habit. At Bluebeard, frequent cuppings act like a team workout. They calibrate palates, spot lot changes, and fine tune roast curves. They also cup with wholesale partners to align on flavor goals and brew methods. That way the sweetness you taste at the bar matches what a partner cafe pours two towns over.

Roasting Gear And Craft

Behind the bar and in the roastery sits a vintage German Probat drum roaster, a steady platform for meticulous profiles. That classic machine meets a palate, which is why the roasts read sweet, clean, and balanced.

Packaging With Savor Brands

Great coffee deserves great presentation. Bluebeard works with Savor Brands to print the iconic navy bags that stand out on the shelf. Innovative touches in print help the brand look sharp and protect freshness. For a roaster known for balance and clarity, that fit makes sense.

Tasting Tips From The Pros

Want to catch the same magic at home? Try this. • Brew a washed Central American coffee at a medium grind. • Taste it right off the brew, then again at warm, then at room temp. • Note the changes in acidity, sweetness, and texture. • If it stays sweet and clear from hot to cool, you picked a winner. • Log your brews and repeat with coffees from other regions.

Visit And Support

You can visit Bluebeard’s original cafe on 6th Ave or the new South Tacoma Way roastery and cafe. You can also order beans online for home brewing or sign up for a subscription. If you are a cafe or restaurant, the wholesale team can help with beans, training, and brew support.