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ROASTING
Brings Out The Aroma &
Flavors Locked Inside
The Coffee Beans
From Our Roaster to Your Cup
About ROASTING
Roasting brings out the aroma and flavor that is locked inside the green coffee beans. Beans are stored green, a state in which they can be kept without loss of quality or taste. A green bean has none of the characteristics of a roasted bean — it’s soft and spongy to the bite and smells grassy.
Roasting causes chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed. Once roasted, however, they should be used as quickly as possible before the fresh roast flavor begins to diminish.
Know your roasts
Most roasters have specialized names for their favored roasts and there is very little industry standardization. This can cause some confusion when you’re buying, but in general, roasts fall into one of four color categories — light, medium, medium-dark, and dark.
Light Roast
Moderate light brown color. Complex acidity, this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through to the surface. the coffee bean has been roasted at a temperature between 383°F – 401°F (195°C-205°C).
This roast also known as “light city,” “half city,” “blonde” roasts, or “cinnamon” roasts. Light roast coffee takes longer to extract properly so it’s best brewed slower than darker roasts. Pour-over and cold-brew methods would be good options to experiment with
Medium Roast
Medium Brown – first crack. Slightly sweeter than light roast, full body with acidic notes, and a non-oily surface. It’s often referred to as the American roast because it is generally preferred in the United States. This means that coffee bean has been roasted between 410°F – 426°F (210°C – 219°C).
This roast also known as “city roast”, “american”, or “breakfast roast”
A medium roast will bring out the nutty, chocolaty flavor notes of the beans. Our great medium roast will taste good brewed in a wide variety of methods, pour-over, automatic drip, Moka pot, and espresso. Just ensure to select the proper grind for your brewing method.
Medium-Dark Roast
medium-dark reach an internal temperature of 437°F – 446°F (225°C – 230°C). This is during or just after the second crack. This roast will also start showing the oils on the beans’ surface because the temperatures are high enough.
This roast also known as “full city”, “Viennese”, “light espresso”, or “light french”.
French press, espresso, and Aeropress brewing methods are good options for brewing. If you’re using a French press use a coarse grind so your coffee does not become overly bitter due to over-extraction.
Dark Roast
Medium dark brown with occasional oil sheen or light surface oil. At the beginning of second crack. Roast character is prominent, more bittersweet, caramel flavor, acidity muted. The darker the roast, the less acidity will be found in the coffee beverage. This means that your coffee bean has been roasted between 464°F – 473°F (240°C – 245°C). Also known as “espresso”, “European”, “French”, “Italian”, “Spanish”
When brewing a dark roast at home you may want to use a medium-coarse to coarse grind, unless you’re using a Moka pot or an espresso machine.
The dark roast will extract quickly and may taste unpleasantly bitter when brewed slower with finer grind sizes.