How else could you explain Sparrow's rapid success, growing in three years to create custom roasts for 160 restaurants-including, as Chacko mentions proudly, half of the city's Michelin-starred ones? "We’re not the typical coffee roaster where we’re trying to aim for a particular flavor profile or a signature flavor tone," says Chacko. You might call Chacko the Coffee Whisperer: a man who has managed to channel his impeccable palate, decades of commercial-roasting experience, detail-obsessed roasting process, and perhaps a touch of supernatural intuition to create precisely the right coffee for the right chef. "Whichever the best one is-no matter who it is," they decided, "that’s who we’re using." The winner was Sparrow Coffee-or, more specifically, a man named Chris Chacko. The solution: He and Megan conducted a blind taste test from various roasters. To complicate things further, he has a lot of friends in the Chicago coffee community-and choosing among them would be complicated.
To begin with, Miller has a background in coffee roasting, so when he says "really good," he means it. Welcome back to Out of the Kitchen, our ongoing exploration of the face-to-face interactions and relationships that build and sustain restaurants, in particular, how Baker Miller Bakery & Millhouse in Chicago is building a modern day neighborhood bakery.Īll Dave Miller wanted was a "really good, diner-style cup of coffee: old-school, solid, strong." But when it came time for Miller to find that particular coffee for Baker Miller Bakery & Millhouse, which he opened this past fall with his wife, Megan, it wasn't quite so simple.
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