One interesting note in regards to the different coffee roasts, as you get into the second crack of the
coffee bean, (Vienna & French) the beans start to lose their distinctive varietals flavors.
Nonetheless, some coffees are excellent at the darker roasts. We won’t roast coffee darker than
the French roast stage and we recommend enjoying most of our coffees in the lighter stages so
that you can fully enjoy the unique characteristics of each coffee. Enjoy!
- City Roast: Coffee at this stage is a light brown in color. City Roast is the stage where the
first crack of the coffee bean has just finished. - City + Roast: Coffee at this stage is still light brown in color but the browning is more evenly
distributed over the entire bean. City + Roast is the stage between the first and second
crack of the coffee bean. - Full City Roast: Coffee at this stage has a darker brown color but is still “dry” looking, as the
oils of the bean have not begin to emerge through the molecular breakdown of the bean.
Full City Roast is achieved just as the second crack starts to occur. - Vienna Roast: Also called “Continental”, coffee at this stage has a dark brown color and the
where the sugars within the bean are almost fully caramelized. The beans will start to have
an oily look to them. Vienna Roast is achieved when the bean is well into the second crack. - French Roast: Coffee at this stage is where almost all of the beans are one color stage
from black and oils will start emerging from many of the beans. Again, French Roast is
achieved well into the second crack of the coffee bean.
Note: Espresso is not a roast. Northern Italian “style” espresso is usually roasted to the Full City to
Vienna roast and Southern (Scura) Italian “style” roast is usually darker, roasted to a French Roast.
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Information on Coffee Roasts:
