We roast and serve coffee for people who live for the rich, chocolate color and intense fragrance of freshly ground beans.
Well, we bring in coffees from around the world. Haiti, Burundi, S And that coffee then is taken up into the roaster. And when the roaster comes up to temp, it's d And we roast it anywhere from 12 to 17 minutes. Depending on the coffee, some coffees respond well to heat, some coffees not so well. In general, you're looking for uniformity in the beans. It's a lot You want the interior cooked, and you don't want the exterior burnt. So we're looking to get a nice, thorough roast. It should be the same every time. It should taste the same to the customer. It should have a really distinctive taste. Coffee isn't just coffee, it's a lot Chardonnay versus a red, I mean, they're all different. So each of these coffees needs to come out and taste and it's best.
