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.
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.
As the snow retreats up the mountains in Montana and the flowers start to think about pushing up through the soil it’s time to release Bloom. Bloom is our annual spring seasonal coffee. As with all our seasonal coffees we…
It is December and we are finally moved in and setting at our new location at 525 E. Spruce Street, in downtown Missoula, directly at the gate of the Rattlesnake. We are ecstatic. The summer and fall flew past us…
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