THERE IS MORE TO COPY THAN

GETTING YOUR CAFFEINE FIX YOUR

-- CAFFEINE FIX.

A CHOCOLATE FISH COFFEE IN

SACRAMENTO AND WHAT MAKES IT

STAND OUT HERE Reporter: --

STANDOUT.

I THOUGHT FOR THE LONGEST

TIME, THEY WOULD JUST GRIND IT

AND MAKE THE COFFEE.

THAT'S NOT THE CASE.

THEY DO CLASS IS OVER HERE AND

WE HAVE ONE GOING ON.

THIS IS CUPPING AND THIS IS

WHAT WE DUE TO FIND OUT THE

FLAVORS IN THE COFFEE

NATURALLY.

SO AFTER A NEW COFFEE, HE WILL

AT AN PROFILE AT A FEW

DIFFERENT WAYS AND TASTE IT

YOU'RE LOOKING FOR SWEETNESS,

FRUIT ACIDITY, A REAL NUT -- A

REALLY NICE BODY.

SO YES, IT'S KIND OF A ROLL WAY

TO GET THAT OUT OF IT.

AND ONCE WE DECIDE WHAT WE LIKE,

WE MAKE A POUR OVER BECAUSE

THAT IS HOWEVER CUSTOMERS ARE

REALLY GOING TO DRAG IT.

A ARE NOT GOING TO DO IT THIS

WAY SO JASON IS DOING THAT FOR

US NOW.

THERE'S A LOT OF WORK THAT

GOES INTO IT.

THE GROWERS PUT SO MUCH INTO

THE COFFEE AND ANDY HAS TO COME

UP WITH A GREAT WAY TO ROASTED

AND EVEN PREPARING IT.

WE JUST WANT TO MAKE SURE THE

GREAT FLAVORS ARE IN THE COFFEE.

HOW DID YOU GET SO

PASSIONATE ABOUT COFFEE?

I DON'T KNOW.

I JUST LOVE COFFEE AND THE MORE

I LEARN, THE MORE I LOVE IT AND

IT IS STILL IN ITS INFANCY.

THE FARMERS ARE TRYING ALL

THESE DIFFERENT WAYS TO GROW

COFFEE, TRYING TO GROW

DIFFERENT VARIETIES AT

DIFFERENT ELEVATIONS AND IT IS

HELPING US TO GET BETTER

TASTING COFFEE SO IT'S A GREAT

TIME TO BE IN COFFEE. IT IS A

GREAT TIME WHEN YOU CONSIDER

COMING OUT TO TAKE CLASSES AND

LEARN ALL ABOUT THE TASTE.

THIS IS THE BIG ROASTER.

IT'S AMAZING WHAT GOES INTO

THIS.

ANDY, YOU HAVE A COMPUTER

SYSTEM SET UP AND A LOT GOES

INTO THAT. IT DOES.

WE CAN REPEAT ROAST -- GROWS

EVERY DAY -- ROAST EVERY DAY.

Reporter: HOW ARE WE LOOKING

RIGHT NOW?

WE HAVE PROBABLY ANOTHER

MINUTE AND A HALF.

Reporter: WHEN YOU LOOK AT

THIS, WHAT IS GOING ON?

WHAT IS THIS PROCESS LIKE?

BASICALLY, THIS IS A STEEL

DRUM INSIDE AND THAT IS WHERE

THE COFFEE SETS.

THIS MOVES IT ALL AROUND AND WE

HAVE A HEAT SOURCE UNDERNEATH.

SO WHAT WE'RE DOING IS TURNING

GREEN COFFEE WHICH IS A

CULTURAL PRODUCT TO SOMETHING

WE CAN DRINK.

AND BY DOING THAT, WE ARE

ROASTING AND REMOVING MOISTURE

AND WE'RE GOING TO TURN IT

BROWN AND THE REASON COFFEE

GOES BROWNED IS THAT THERE IS A

LOT OF SUGAR -- GOES BROWN, WE

HAVE A LOT OF SUGAR IN IT AND

IT COMPROMISES.

WE CAN TASTE THE COFFEE AND

DROP IT TO THE RIGHT

TEMPERATURE AND IT IS READY TO

GO WORK Reporter: WHAT IS THE

SECRET TO A PERFECT CUP OF

COFFEE?

THE SECRET?

EVERY COFFEE HAS ITS OWN SET OF

FLAVOR CHARACTERISTICS.

SO THE SECRET TO THE PERFECT

CUP OF COFFEE IS HIGHLIGHTING

THE TOP -- THE COFFEE AS IT IS.

AND AS IT SHOULD TASTE SO

EVERYTHING HAS INTRINSIC

FLAVORS.

WE WANT TO BRING THOSE OUT

WHETHER IT BE A NATURAL PROCESS

. THAT HAS A LOT OF STRAWBERRY

AND BLUEBERRY.

THAT THERE ARE INHERENT FLAVORS

LIKE THAT SO THE SECRET IS

MAKING IT TASTE THE WAY IT

SHOULD WORK

THAT IS AWESOME.

DO WE HAVE TIME TO DO THIS?

LET'S DUMP THIS BAD BOY.

Reporter: OKAY.

WE WILL TOSS IT BACK TO AND

A SECOND.

Reporter: THIS IS WHAT

HAPPENS.

40 SECONDS. ROASTING ALONG.

YEAH!

THAT SMELLS GOOD.

THAT IS AWESOME.

CHOCOLATE FISH COFFEE.

A LOT OF GOOD STUFF HERE THAT

YOU WILL HAVE TO CHECK OUT.