Evan Hafer
๐ค SpeakerAppearances Over Time
Podcast Appearances
and that becomes the consistency in the product.
That's one of the huge misconceptions, right?
It's just bucket the misconceptions in here, which is, you know, coffee is not a bean, it's a fruit.
So it's a cherry, and then you roast the pit.
So the second one would probably be the darker you roast something, the more caffeine it's going to have, which is absolutely not the case.
It's completely opposite, because you've got two...
You've got Robusta and Arabica.
Arabica probably constitutes probably 60 to 70% of the world's coffee, but it's more flavor.
It's got less caffeine and it's less acidic in general.
you can kind of combine multiple lots, multiple variants of Arabica.
And then you can make this consistent profile.