Our baristas are connoisseurs in coffee beans and each bean’s individual characteristics. Standing by that roaster, all day, a person who knows exactly how to bring the best out of every bean, that ideal ratio of sweetness to acidity, that balance, because he or she has been doing this for years. They repeat the same motion: pull a tiny sample of the beans. Stare at them, looking for the tiny signs of perfection. Smell them deeply. Put them back. Pull out some more beans. Stare. Smell. Five seconds later, repeat the process in a meditation that lasts hours.

Adjust times and temperatures throughout the day, knowing that 15 seconds could make the difference between letting this bean shine and overwhelming it. Roasting just enough to bring out the best and full potential of what’s inherent in each particular coffee.