You might also want to visit the Beansmith website to order some fantastic coffee they will gladly ship directly to your door.
From the World Herald:
Roasting a batch of beans takes less than 15 minutes, but a lot happens in that time.
Beansmith “roastmaster” Jason Burkum approaches the process as an art and a science, carefully assessing the coffee beans along the way from raw to ready-to-brew.
The roaster is just one in a chain of workers who bring the coffee from a tropical estate to your kitchen coffeemaker. Done right, Burkum said, the consumer won’t think about the roaster’s hand in the process.
“It’s about getting out of the coffee’s way,” he said. “We have our style, we have our signature, but you have to start with a great raw coffee and unlock what’s in there.”
In the back room of the La Vista business, Burkum ignites a drum roaster and watches as the temperature climbs to more than 400 degrees.
He sends a stream of green coffee beans up a conveyor and into a hopper, where they drop into the drum, causing the temperature to plummet to about 165 before beginning a slow upward climb.
Taking samples with a “trier,” like a dipstick for coffee beans, Burkum studies and sniffs the beans’ progress, as the sugars caramelize and the beans dry and expand.
He adjusts air flow as they progress from green and grassy, to yellow with a scent like popcorn, to fully caramelized and toasty brown, when he lets them spill into a cooling bin.
He breaks open a bean to check for an even roast, and the beans are ready to pack up and ship out.