• Meet the Producers: Anodyne Coffee Roasting Company
  • Lori Fredrich
  • coffeeMeet the ProducersMilwaukee
Meet the Producers: Anodyne Coffee Roasting Company

Anodyne Coffee Roasting Company is a locally owned, independent roaster of fine coffees. With just enough technology to ensure exact repeatable results and the dedication, experience and passion of talented roasters they guarantee satisfaction with every roast, every time. By skillfully tasting, cupping, and evaluating, Anodyne works diligently to find the perfect roast profile for each coffee.

Anodyne Coffee Roasting Co. is a micro roaster where the coffee is roasted just for you. 

But how did it all begin?

Well, if you took a time machine back to 1999, you'd be likely to find Matthew McClutchy, owner of Anodyne Coffee Roasting Co., hunched over a 5-kilo roaster in the back room of a small coffee shop on Brady Street. He ran the café, then called Brewed Awakenings.

At that time, the coffee scene was still developing. Colectivo (then Alterra) was building its company. Coffee was growing in popularity, but it wasn't anywhere near what it is today.

"It was more about the attitude and the vibe than about the quality of the coffee," says Steve Kessler. "Kind of like in the movie, 'So I Married an Axe Murderer' … where women carried around huge cups of cappuccino that probably weren't even very good. But, the vibe was really, really cool."

But, the East Side coffee roastery and shop wouldn't be a permanent location for Anodyne. McClutchy himself moved to Bay View in 2003, and he took his coffee business with him, opening Anodyne Coffee Roastery on Kinnickinnic and Trowbridge. The coffee shop and micro-roastery became a neighborhood staple – a place that became iconic as much for its identity and sense of place as for its strong brew.

Years passed, and as locally-roasted coffee became more popular in Milwaukee, Anodyne became a haven for coffee lovers who developed an appreciation for both the brand and the small-batch approach to roasting. Growth was never really at the forefront for McClutchy and his crew; the emphasis was more on perfecting the craft. But, these days, even using a 30-kilo roaster, began to mean running the machine for days on end – many times into the night – to meet demand.

Increased business ultimately sparked the roaster's move from Bay View to the newly renovated 24,000-square foot roasting facility, where customers can enjoy a roomy bright atmosphere that combines a modern vibe with significant homage to the past.


McClutchy and his crew roast between 12 and 20 different coffees from the world’s finest coffee-growing regions, including the special ultra-small batch La Perla Negra, an organic variety included in our Good Morning, Milwaukee assortment.


  • Lori Fredrich
  • coffeeMeet the ProducersMilwaukee