About Passion House
Working with the world’s most complex beverage for almost two decades has been a humbling experience. There were days we felt both inspired and stifled by coffee and its presentation. Our founder, Joshua Millman, decided to open Passion House after years of working for other roasters. He saw that this was an opportunity to explore how best to represent coffee and the cultural slow food movement. Vedya joined us shortly after the opening and quickly became the creative director for the business. Being a hopeful romantic, she is relentless in finding the best way to honor coffee’s inherent complexity and teaching others to do the same.
Passion House is a small batch roaster in Chicago, IL with the idea that coffee can be playful, while still being sophisticated, complex, and nuanced. We house a team of passionate and determined individuals who are as unique as the coffees we roast.
Our goal is to produce nuanced, complex, and clean coffee while cultivating relationships with the farms. These relationships are rooted in understanding, knowledge, skill, service and mutual respect. We shoot for the stars when curating our menu, searching for the best coffees available at any given time, setting the expectations extremely high. We specialize in strong relationships with the farms, traveling the world to find the right beans from the right farms to get the right coffee.
Roasting coffee is deceivingly complex, you can't just drop green beans into a hot roaster and wait until they turn brown. Roasting beautiful coffees requires an understanding of physics, chemistry, and intuition that we have developed with over 20 years experience. To get the best flavor out of each and every bean, we need to consider a bevy of technical details - cultivar, elevation, processing method, moisture level, density, and bean size.
The beating heart of our operation is a 1957 Probat UG-15 - a fully cast-iron roaster built in Germany. Roasting by hand with minimal technology involved, we control temperature, airflow, and time to draw as much flavor as possible out of each coffee. We aim for supreme balance in our coffees - sweetness, acidity, and body all the while highlighting the unique character of each bean and the farmer behind it. Every single batch of coffee we roast is critically evaluated to ensure consistent quality - we take detailed notes on each coffee, using the feedback to keep our coffees tasting the way we want.
To make specialty coffee more accessible and approachable to our customers, we separate our coffee into three distinct genres: Ambient, Mainstream and Experimental. Creating a language between us beyond tasting notes, origins, and farm names.
An Open Approach to Coffee
We’re here to provide an open approach to the world of specialty coffee. That is why we took the time to create AME, our genre program.
Ambient: These simple beauties allow you to be either fully engaged in its subtle complexity or just gulp it down
Mainstream: You don’t need to be embarrassed because you love them, just sit back, relax, and enjoy the balance we expertly craft.
Experimental: These coffees push the boundaries of what you know coffee to be.
The Pursuit of Great Coffee
Finding unique coffee takes our search all over the globe to bring you a quality cup from truly special small lot focused farms. We support farmers that dedicate their time to the intense care that is needed to grow and process coffee with intricately developed flavor profiles that end up in your cup at home.