Whether it's hitting the ranch for calving season or just
getting ready for your regular office job,
Montanans love their coffee. We have a lot of specialty
coffee shops and a few roasters.
One of those coffee roasters is Jason,
and in today's episode of Odd Jobs,
I shadowed him to see how our cup of Joe
is made every day.
This is what we use the most is Brazil,
Colombian, Guatemalan, and the Costa Rica.
La Manita is probably our most expensive,
most pure mean that we have.
But.
Just fill up a bucket and throw it in the
roaster and then you wait for it to pop and
I'll show you that once this one drops.
So I'm just taking what I had in here that's
done and cooled.
And then when this drops it will have to cool
in here and then the next rows goes in and
roasts.
The first bopping is when you start losing the outer
husk and the beans start to expand and start to
release CO2 and gas and stuff like that.
And that's when you start getting the acidity of your
coffee that comes out in more of your aroma.
And then as it gets into the second popping,
that's when it starts releasing more of the oils and
stuff within the beam and then expands even more.
And that's usually more of a medium roast when you
get into that second popping pretty good.
So we don't go with we only have a couple
of dark roasts and a couple of light roasts,
and most of the roasts we do are medium roasts.
And then black bisons are darkest roast.
And you can see it's darker yet and then considerably
oily.
Always got to poke a hole in the bag because
it will produce gas for a while after roasting to
where it'll blow that bag up if you don't put
holes in it. So that's all there is to it.
Couple £100 a week in Great Falls.
I'm James Roland, MTN News.