BTS at The Bullletproof Coffee Roasting Plant – With Dave Asprey

BTS at The Bullletproof Coffee Roasting Plant – With Dave Asprey


– We are at the plant where we
roast our Bulletproof Coffee and we’re gonna go in
and inspect the coffee, look at how it’s roasted
and just make sure it’s as it should be although
I already know it is. I just like seeing it
’cause it makes me happy. One of the biggest challenges that we had was to make a dark roast that
didn’t taste like charcoal and doing that is really hard. A lot of times you can dark roast coffee to hide flavor defects and I actually worked with the roasters and said I don’t think we can do this to something that I wanna
put the Bulletproof name on and when we came out with french kick it was a result of a lot of science, a lot of testing and it’s
actually the only dark roast I really like. It’s one of the main type
of roaster you wanna use and you check to see
whether the beans are done by just pulling this out. These are about maybe 20
seconds away from being done roasting. These beans just came out of the roaster. They’re cooling right now a little bit and when they’re at a
certain level of coolness we’re gonna take them and let
them rest for a little while so carbon dioxide can come off of them and then we’ll package them up and ship them straight to you. Coffee is a system and
it starts in the soil, it starts with the type of
plant and it starts with insect levels and predation. Is there shade? How is it harvested? How is it transported? How is it processed? And then once it’s processed
how is it transported again? And how is it roasted? How is it stored? And every one of those is
an opportunity to change the flavor or to change
the purity of the coffee and the whole idea behind
the Bulletproof process is to maximize each of
those decision points so that we get a really clean coffee that we validate with lab testing and once we’re there it’s
still time to roast it and make sure that it tastes good when you’re done with all that care. So that the entire system from the soil all the way to when you
drink your cup of coffee every variable is optimized
to make you feel good and to create coffee that you wanna drink.

Leave a Reply

Your email address will not be published. Required fields are marked *