Journey Behind The Beans with John Pennucci Head Roaster
If you ask John Pennucci, head roaster at Mocha Monkey, about his story, prepare for a deep dive into the art and craft of coffee roasting. His journey started in the most unexpected of ways — with a deep fryer, a tiny Minneapolis apartment, and a poorly executed attempt at roasting coffee that filled his home with smoke. John laughs about it, but that disaster was just the beginning of a passion that has since shaped every aspect of his life.
John's first foray into roasting took place while working at Dunn Brothers Coffee in the late 1990s. It was there that John became fascinated by the roasting process, peering over the shoulder of the in-store roaster and annoying them with countless questions. Not content with just watching, he eventually decided to try his own hand at roasting, starting with whatever appliances were on hand at home. And while his early experiments may not have always been successful, the experience was enough to ignite a lifelong interest in the intricate flavors and processes that make a perfect roast.
"What really got me hooked," John recalls, "was learning where the coffee came from — realizing it’s not just a bean, but a pit from a cherry. And behind every pit is a story, a family farm, a place. It opened my eyes to the whole world of coffee." The moment John learned about the origins of coffee was the moment roasting took on a new depth for him. It became less about saving a few dollars by roasting at home and more about discovering the stories behind every sip.
Every batch at Mocha Monkey is an experiment in capturing both artistry and precision, with John likening the blending process to painting. "Different regions have different flavors," he says. "It's like knowing your colors on a palette. I might take a mild note from one place, blend it with something robust from another, and create a flavor that’s completely unique." Even small differences — elevation, soil, or the amount of sunlight — have a big impact on the final taste. For John, roasting is about listening to these nuances: watching the beans change color, hearing the "cracks" during roasting, and letting the smell guide the process.
Among Mocha Monkey’s offerings, the Monkey Oasis blend is John's personal favorite. Designed specifically for cold brew, it’s inspired by that childlike delight of the first taste of chocolate milk — creamy, rich, and utterly nostalgic. He calls it the "Guinness of coffee," a blend that’s luscious and velvety and aims to capture that special feeling of discovering something joyful and comforting.
John's espresso blend is another testament to his roasting philosophy — to create an experience. "Espresso isn't just about dark, dark roast," John says. "It's about finding the balance, keeping the nuttiness and caramel notes while ensuring it still stands up in milk and sweetener." The goal, always, is to keep coffee tasting like coffee — not just roast.
Mocha Monkey Downtown Waconia is also home to Marcel, the small batch roaster named after the beloved monkey on the sitcom "Friends." Marcel is part of Mocha Monkey's quirky, playful spirit, but more than that, it's a link to John’s personal history. The stories, the connections — this is the soul of Mocha Monkey.
At the core of Mocha Monkey's philosophy is an invitation: to enjoy coffee as an experience. To be transported, even if just for a moment, to a cherished memory or to a place where life feels a little richer. Whether you’re sipping their morning mischief blend or savoring a nitro cold brew, Mocha Monkey isn’t just about making coffee — it's about capturing moments.
