The coffee-loving city of Minneapolis, Minnesota is a site to behold in the summertime. Sunshine, that gorgeous river, buzzy neighborhoods, plenty of festivals—it’s a wonderful time to visit, and even better if this is the place you already call home. And now, just in time for that summer fun comes Thesis Coffee Co., which opens July 1st smack-dab on Hennepin, just a few blocks from Bde Maka Ska, the city’s largest lake.
The 2025 Build-Outs of Coffee is sponsored by Pacific Barista Series, La Marzocco, Ceado, and Dona.
As told to Sprudge by Chris Raaymakers.
For those who aren’t familiar, will you tell us about your company?
Thesis was born from a simple but bold idea: to build something that was bigger than just coffee. When Spencer and I started just under two years ago, we weren’t chasing trends or trying to be the next cool coffee brand… we wanted connection, culture, and purpose. Yes, we roast great coffee, but we also know we’re not the only ones doing it right. So how do we stand out? By leaning into the lifestyle of skateboarding, and snowboarding with real conversation, and community. Thesis isn’t just about what’s in your cup; it’s about what happens around it. Thesis is who we are, it’s a mindset.
Can you tell us a bit about the new space?
The Collective is where it all comes together. We are building a coffee tasting lounge and slow bar that’s more about soul than speed. Think curated drinks (some serve in a whiskey glass with a large square ice cube), smooth vinyl sounds, and no pretense. We’re a multi-roaster space (which is bold when you think we are already roasters), celebrating the craft of others, because great coffee should be shared. Roasters from around the country that are spotlighted will be invited to throw down on slow bar with us so they can share their story. The space is raw and real, rooted in retro charm, built for people who care about coffee, connection, and something deeper.
What’s your approach to coffee?
Coffee has a story and it is our intention to share that story. From the farmers and producers to the coffee itself, how its processed to its flavor nuances while also sharing who roasted it. Sure, we will have some more traditional coffees beverages available but a lot of the more unique coffees will be brewed by pour over and other various brewing methods on our slow bar.
Any machines, coffees, special equipment lined up?
Espresso machine, cold brew, pour-over
How is your project considering sustainability?
Our syrups are crafted in house using local, organic ingredients whenever possible. By making them ourselves, we reduce packaging waste, minimize food waste by repurposing ingredients, and keep things clean with no artificial additives, just intentional flavor. It’s one more way we brew with purpose.
What’s your hopeful target opening date/month?
July 1st 2025
Thank you!
Oh no… Thank you!
The 2025 Build-Outs of Coffee is sponsored by Pacific Barista Series, La Marzocco, Ceado, and Dona.
