the riding of motor scooters, and a liking for soul music, and an affinity for great coffee.
modcup was born in February 2013.
Initially a concept born out of the creative minds of original founders Travas and Mike, it really took flight when Justin came aboard. The company was founded on the principles of freshly roasted coffee, and a love of good music.
The company’s first retail establishment was a converted hot dog cart that served coffee curb side in Hoboken, NJ. The company's first roaster was a 2lb mini drum barrel roaster that was housed in a tiny garage on Jefferson Street in Jersey City. Our first coffee?
A naturally processed Bali.
Growth and beyond
As of 2020, modcup has since expanded to 2 retail cafes, a 1969 Citreon coffee truck, and a 2000 sq. ft. cafe/roastery equipped with a 15 kilo commercial roaster.
Our Roasting Philosophy
Our roasting philosophy at its core is simple.
With high quality coffee, lighter roasting is better.
We roast delicately to preserve the coffee's natural aromas and brightness.
Our goal is to introduce people to unique and special coffee tasting experiences. Coffees that can taste like peach tea. Chocolate liquors. Blueberry pie. Tropical fruit salads.
In the beans we source, and the manner we roast them—we take pride in showcasing a dynamic coffee experience.
An experience that aims to showcase FAC01 Coffee is a Fruit.
Light? Medium? Dark Roast?
We believe at modcup that classifying coffee roasting as simply light, medium or dark is an antiquated way of talking about this ancient craft. There is so much more to coffee and coffee roasting than simply how long the coffee's left in the drum barrel to roast.
Each coffee we roast at modcup has its own distinct profile, and is roasted with timing, temperature, and rest in mind in order to maximize the coffee’s potential.
A coffee's potential is a sum of its parts: the varietal, the terroir—or the altitude, soil quality, humidity, rainfall, temperature, and density of the crops—of the farm where the beans are grown, and the processing of the coffee are all factors that determine our approach to roasting.
Our goal is always the same: highlight the characteristics already in the bean.
We look for brightness, sweetness, and balance. We also look to avoid the ashy, smoky flavors that are found in many darker roasts. If we do develop a deeper, darker roast it is only because that coffee's potential is best showcased in that manner.