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2nd fracture: there is extreme dehydration of the beans; as an outcome there is more breaking. The roasters carbonize the beans to offer the scorched attributes. Quick forward to the leader days of Specialty Coffee in the U.S.A.. All of a sudden big roasting machines were replaced by small drum roasters. Gs heating was the order of the day. The roaster was not ofter bulk, however quality. The subtle change was that the days of quantity over quality were over. The typical roaster(y) of today may have as little s 4 staff members and even the bigger specia