 |
American Roast
also called
Cinnamon Roast
These lightly roasted beans are dry with low body and little brightness, or acidity. Their pleasing baked fl avor comes of arresting the roast before the sugars in the beans have experienced much caramelization. This roast is often used for cupping or professional tasting because the roast does not reach temperatures that can burn off aromas and sugars
|
City Roast
also called
Breakfast Roast
Medium light brown beans with some brightness, the sugars in the beans being lightly caramelized. No oil shows on the surface. The bean is dry, giving it little body.
|
Full City Roast
also called
Dark Roast
Medium dark brown beans with increased brightness. The bean is mostly dry but oily drops may appear on the surface, increasing the body. Full City roasts exhibit caramel or chocolate undertones and retain most or all of their origin characteristics.
|
Vienna Roast
also called
Continental Roast
Rich brown beans whose extruded oils give the coffee that deeply satisfying heavy textured full-mouthed feel called “body.” This body may come at a cost, however: Some of the coffee bean’s subtler origin characteristics will be overwhelmed. Many consider this the ideal roast for an espresso
|
French Roast
also called
Espresso Roast
Deep brownish/black beans partly or fully covered in oil, giving them that very shiny appearance. The body of the coffee dominates as there is less acidity. The sugars have fully caramelized, producing burned overtones
|
Italian Roast
also called
Spanish Roast
Virtually black and oily. Very little aroma. Virtually no vestige left of subtle nuances of the origin fl avor. The sugars in the coffee have been heavily caramelized, giving it a burned fl avor as the bean has become charred. Many choose this roast for American espresso.
|
Checkout (US$) 
