The Art of Roasting
How to understand roast levels

The secret to developing the flavour and aroma of coffee is found in the roasting of the coffee beans. The lenght of time and temperature and type of equipment is critical in developing the essential qualities of each bean. As an art we believe that you can change the style of roasting for each particular bean in turn creating a different taste. We strive for our own optimal style that allows us to create the flavourful and aromatic coffees.

Very light brown also referred to as a cinamon roast; you get a pronounced nut-like flavour and at this level the coffee will have the highest level of acidity as well as the most caffeine.

Light brown just a degree above the first level, this roast level lowers the caffeine level as well as lessens the acidity just a touch.

Light to medium roast also known as an American roast, the colour of the beans are more chestnut brown. This level fully develops the flavour on the lighter styles or roasting.

Medium roast with a darker brown colour without the traces of the oils on the surface of the beans just before the beans evolve into the 2nd stage of roasting where they begin to take on darker tone flavours. Also known as Full City roast as well as Espresso roast

Medium to dark also known as a Vienna roast where the beans have a much darker brown colour with traces of coffee oils (caffeol) on the surface of the bean.

Dark roast where the beans are 1/2 way through the 2nd stage of roasting, lots of oils on the surface of the bean. Very heavy taste and strong aroma of roasting but much less caffeine and a lower acidity

Very dark roast known as an Italian roast, beans are almost black in colour with lots of oil on the surface of the bean. Consider this the well done variety of coffee tastes.

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