Roasting Style Education

This month we will be exploring some roasting styles, and during you'll get an inside look at a little bit of the science behind what makes our coffee so delicious!​​​​​​​​
Starting with light and light/medium roasts, these can typically be found in our limited and seasonal offerings, along with our Ethiopia and Guatemala. The cool thing about a lighter roast is that the flavors you taste are derived from the ORIGIN of where the coffee is grown! For example, the fruity, nutty, or even chocolatey notes you may taste and smell can be influenced by growing conditions, elevation and even location. ​​​​​​​​
These beans are roasted at the lowest temperature, and is ended slightly after the "first crack" is heard. ​​​​​​​​
Up next: Medium and Dark/Medium Roasts!
 This is what most American coffee drinkers grab at the grocery stores. We have TWO incredible Espresso options that are a lighter roasts than most. We love a lighter roasted espresso because, as we explained in last weeks post, you can taste some really impressive notes, typically fruity.​​​​​​​​
For our final slide on roasting styles, we now arrive at Dark and Very Dark Roasts. ​​​​​​​​
Fun fact about them: dark roasts are most notably known for the caramelization of sugars.. but it does not have the effect you might think! Rather than making it sweeter, it adds a little bitterness to it, with less sourness. This is what we refer to as "low acidity, heavy body."
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