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Our Roasting Methods
 Different roasting techniques yield vastly different finished products. Time in the drum, air flow, when and how much heat is applied, terminal temperature, and cooling time all have an effect. This will focus on the final temperature of the bean and its effect on the flavor profile.
City Roast: taken from the drum just before or right at the beginning of the second - crack. Medium brown color-city roast will accentuate acidity, and allow many nuances, or varietal characteristics to show through.
Full City Roast: approx. 10-20 seconds into the second crack. This is darker brown lit color. Acidity begins to diminish here, some characteristics of the bean will be diminished. Slight dark roast nuances begin to creep in.
Espresso Roast: Sugars are really caramelizing now.
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Bean is in transition from dark brown to black. Varietal characteristics are mostly lost - Sumatra still has a lot of itself here. Acidity lower, body bigger here.
Vienna Roast: Continued darkening of the bean, black now. Not quite the bitter sweetness of French roast.
How to Judge Coffee
There are three elements by which a cup is judged.
- Body; this is mouth feel, heavy or light; this can range from
light and dainty to syrupy.
- Acidity; acidity isn't bad it's simply how "bright" the cup is on the pallet; one would expect a morning blend to be acidic;
- Nuance; this is the Essence of the coffee; some terms are:
floral, fruity, leather, tobacco, winy, grassy. In other words, what flavors does this coffee evoke?
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