Anodyne Coffee Roasting Co. has launched their locally loved coffee into single-serve pods, making it even easier for local coffee lovers to enjoy a great cup of Anodyne Coffee, no matter how they brew it.
Whether folks wish to brew at home with a Keurig or would prefer a quick, hassle-free cup, Anodyne’s new single-serve pods deliver the same rich, flavor as expected.
The eco-friendly pods were designed in collaboration with iFillSystems. They feature larger, stronger cloth filters and contain 40% more coffee than typical single-serve options. This results in a more flavorful and satisfying brew every time. Even better, each pod is fully recyclable, reinforcing Anodyne’s commitment to sustainability.
“At the end of the day, we want people to have a great cup of coffee, whether they’re in one of our cafés or brewing at home,” said Mason DeWitt, Director of Sales for Anodyne.
“By introducing these pods, we’re making it easier for folks to enjoy the local specialty coffee they love, but with the convenience of single-serve. It’s specialty coffee that’s trouble-free, sustainable and true to Milwaukee.”
The pods are currently available in two signature blends: Atomic Blend (a mix of seasonal coffees with balanced sweetness, acidity and a hint of spice) or Milwaukee Rockstar Blend (bold, dark roasted South American coffee with a well-rounded body, subtle flavor and smoky spice).
They are compatible with most single-serve brewers, including 2.0 models. They are available at all four Anodyne Cafe locations, as well as Outpost Natural Foods Cooperative, Sendik’s Food Market and various other retailers.
For more information visit anodynecoffee.com.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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