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City Roast | Light
Body and acidity are not devoloped at this stage of the roast. No oil present on the surface of the bean and evidence of silverskin (chaff) is beginning to fly off.
Full City Roast | Medium Light
Sizes of bean increase and sounds beginning first crack can definitely can be heard. Acidity is bright and sharp. Light brown in color with a dry surface.
Vienna | Medium
Medium chestnut, brown in color. Acidity and body are becoming balanced, light coating of oil appears at this stage.
French | Medium Dark
Coffee has a satin sheen to its appearance. Passes the first crack. At this stage of the roast body is heavier and bean is oilier. Roast is developing quickly at this stage and second crack can be heard very shortly.
Italian (Espresso) | Dark
Second crack is in progress at this stage and beans are brownish, black in color. Beans are very oily and take on shiny appearance. This roast style has a sweet smoky flavor. Acidity is muted while the sugars in the coffee caramelize. Popular roast for American Espressos.
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