In 1992, friends Tom Weigand and Steve Yeazel teamed up with other partners and investors to renovate an 1856 building in downtown Madison and bring the Opera House restaurant and wine bar to life.  Their mutual appreciation for fine food and wine, and a desire to share this with others, was the motivation for creating the Opera House, which went on to help launch the development of the downtown Madison fine dining landscape that exists today.  It’s only fitting that Weigand and Yeazel would team up again nearly 20 years later to do the same with artisan coffee, launching True Coffee Roasters in 2010.  This time they were joined by veteran roaster Scott Pederson, restaurant operator Britt Wiedemann, and marketing specialist Darlene Murphy to create a premium small batch roastery and café.  Their collective desire was to work with the best farmers and importers to secure high-quality coffee beans, and then preserve this quality by careful roasting, allowing each farmer and region to express the True attributes of their beans.  Just like with wine, different varietals of beans, regions, soils, climates and farming techniques can result in different expressions of flavors – the mysterious  idea of terroir.  True Coffee attempts to capture these unique expressions by roasting their coffees in small batches under the watchful eye and careful attention of our artisan roaster.  We call this being “True to the bean” and it will always be the passion of the owners to find ways for folks in Wisconsin and throughout the Upper Midwest to discover, explore and enjoy our coffees.