Whether it's hitting the r season or just getting rea office job. Montanans love have a lot of specialty co few roasters. One of those is Jason and in today's ep
I shadowed him to see how made every day. This is wh is Brazil, Colombian, Guat Rica Almena is probably ou most pure bean that we hav up a bucket and throw it i
then you wait for it to po that once this one drops.
then when this drops, it w in here. And then the next roast. The first popping i losing the outer husk and expand and start to releas getting the acidity of you
out in more of your aroma.
into the second popping, t releasing more of the oils the beam and then it expan uh, that's usually more of you get into that second p So we don't go with, we on
of dark roasts and a coupl And most of the roast we d
Ok? And then black Bison's
And you can see it's darke oily. Always got to poke a because it will produce ga uh, roasting to where it'l if you don't put holes in