Pulling shots on the bottomless portafilter.
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IS TOO-FRESH OF COFFEE A PROBLEM?
When coffee is roasted there are a plethora of chemical changes occurring inside the bean. Compounds react to the heat, and transform. The resulting coffee begins off-gassing that happens rapidly at first but then slows after a few days.
It is true… we are moving!
But not quite yet. Black Coffee Roasting Company has experienced growth enough that we finally have outgrown our great little shop space at the corner of Wyoming and Russell Street, so we are currently in the process of building out…
Our Interview With Dialogue Magazine
Black Coffee Roasting Company co-founder James Chapman talked to our friends at Dialogue Magazine, discussing our origins in Missoula, the landscape of coffee, the future of our company, and more. Check out the article HERE.
