Museo Coffee Roasters

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Museo Coffee Roasters We roast exceptional coffea arabica from renowned producers of the Americas, Africa & Indonesia, with the highest mean cupping scores among YXE cafes.

Museo's mission is to bring exceptional coffee and espresso drinks to Saskatoon. Since 2007, we've been notable for many firsts: the first La Marzocco GB5 espresso machine in Saskatchewan, the first pourover bar, the first coffeebar to use french press as its main brewing method. In January 2011, we officially opened our microroastery on Lauriston st. Our roastery will allow us to take our quality to the next level. Before, our standards for coffee freshness was 2-3 days off roast for our 49th Parallel Coffee - shipped weekly from Vancouver. Now - we roast to keep our coffee in its prime window of freshness: 8 hours to 6 days. We are constantly learning about coffee and working to find news ways to improve coffee quality. By late 2011, this will include traveling to origin to buy our coffee directly from the worlds finest farms. All our coffees were originally purchased at a price of 50-100% or higher than the current fair-trade price. Furthermore, we only buy coffee we can trace to a specific farm, most often buying from smallholder estates and co-ops.

08/02/2026

Museo will be closed Sunday Aug 2nd and Monday Aug 3.
See you Tuesday, regular hours resume.

Seasonal updates to our Mk6 espresso - includes 33% Guatemala Huehuetenango, temporarily replacing Colombia. The resulti...
07/17/2026

Seasonal updates to our Mk6 espresso - includes 33% Guatemala Huehuetenango, temporarily replacing Colombia. The resulting taste is a little more caramel with a crisp apple-like acidity. The crisp brightness mellows into sweetness after about 5-7 days after the roast date. The usual 18 gram dose, 32-36 grams out in 32-36 seconds. Long, slow pours work a little over than faster ones.

When everything is in perfect balance:
05/05/2026

When everything is in perfect balance:

04/23/2026

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Dialled in this roast using two batches, one slightly darker than the other to bring added dimension, with enhanced cara...
04/03/2026

Dialled in this roast using two batches, one slightly darker than the other to bring added dimension, with enhanced caramels, background strawberry and blueberry notes and fresh pear up front. Juicy acidity and candy like sweetness.

It’s our nineteenth anniversary this week, celebrating the quiet innovation that we started with by creating a new line ...
03/26/2026

It’s our nineteenth anniversary this week, celebrating the quiet innovation that we started with by creating a new line of single origin espresso made with customer feedback. These coffees rotate through our second espresso grinder as a contrast alongside Mk6. Refinement of the roast profile happens via your feedback.

We finally have a high-quality seasonal restock of Sumatran Aceh wet-hulled. This lot brews up syrupy and sweet, with no...
03/10/2026

We finally have a high-quality seasonal restock of Sumatran Aceh wet-hulled. This lot brews up syrupy and sweet, with notes of cherry up front, apple-like sweetness throughout, warm cedar background notes Sumatrans are known for, and a crisp lemon finish. The wet-hulled process is specific to Sumatra due to its high-humidity during harvest which can interfere with proper drying of the coffee. Overall it’s similar to washed process coffees, except the parchment layer is removed while at high internal moisture of 40-50% instead of the usual 10-12%.

Dialing in roast profiles on 5 new single origins, all southern hemisphere arrivals, including a new Sumatran wet-hulled...
03/04/2026

Dialing in roast profiles on 5 new single origins, all southern hemisphere arrivals, including a new Sumatran wet-hulled, an exceptional Ugandan natural.

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02/24/2026

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It’s four AM, and I just finished part two of our complete LM Strada rebuild. Just before Christmas we pulled the brew ...
01/15/2026

It’s four AM, and I just finished part two of our complete LM Strada rebuild. Just before Christmas we pulled the brew group boilers apart for a complete descale and rebuild, and tonight was the steam boiler’s turn. I can’t decide which part of the machine is more complicated and challenging to work on. The three brew groups mean triple the work, including overhauling mechanism each group uses to slowly ramp pressure up and down with the paddle for your espresso shots. The steam boiler on the Strada is unique, using a heat exchanger and mechanical mixing valve to preheat water to the brew groups to ensure the temperature doesn’t fluctuate when pulling shots. Taking apart and manually cleaning every square inch water travels through before it reaches your coffee allows one to appreciate the thought process used by LM’s engineers to solve several of the problems of previous generations of their dual boiler machines (GB5, Linea). Many of the improvements are small and incremental, and are easy to overlook individually, but together allowed baristas to go from a machine that treated quality like an on/off switch, to a machine that allows you to shape the coffee, while doing so 100% mechanically. A new generation of one group lab machines (Decent is one, Wendoughee is another) now allows total and instant control of temp and pressure, but does so via computer, removing some of the quality control guardrails that mechanical delivery provides. I think both systems are great, but my appreciation for the one that delivers quality in an elegant, simple and repeatable way, even after 13 years, makes me excited to come to work every day to share great coffee with Saskatoon and beyond.

Address

730a Broadway Avenue
Saskatoon, SK
S7N1B4

Opening Hours

Monday 10am - 4pm
Tuesday 10am - 4pm
Wednesday 10am - 4pm
Thursday 10am - 4pm
Friday 10am - 4pm
Saturday 10am - 4pm
Sunday 10am - 4pm

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