|
|
Roasting
All the potential
flavor of a coffee bean is locked in the green (raw) bean. Roasting
releases the oils and acids that give each variety of bean its unique
flavor. Once these oils and acids are released from the inside of the
raw bean, they are vulnerable to flavor loss. To get the richest flavor
into a coffee cup, it is important to start with the freshest beans
possible.
The type and amount of acidity in a coffee bean varies, depending on the
variety and the way they were roasted. Acid in coffee does not mean
sour, but provides a sparkle and complexity that is due to the chemistry
of bean varieties. It makes the coffee interesting and lively. The
darker the roast the more body the coffee has, but it is gained at the
expense of losing the subtler acid overtones. Roasting is an art. A
roaster will vary the darkness of a roast according to the coffee bean
variety, aiming at a very definite balance between acid and body.
The flavor of coffee is described with such terms as earthy, grassy,
winey, spicy, and fruity, just to name a few. The flavor can be
described as clear or sharp. Flavor is the attribute that most separates
bean varieties. Trying different varieties will educate your palate to
the fine differences, and help you decide which one you like the best.
Don't give up on just one try. Sometimes a different roaster may bring
out the beans' flavor in a way that is more appealing to you.
The darker roasts like Vienna, French, Italian, and Espresso roast are
different because the oil of the bean comes to the surface. The body and
flavor of these beans will come through if you like to add a lot of
cream to your coffee. The darker the beans, the more caramelized they
become. The darkest, the Espresso roast, is very low in acid and has
lost the subtle flavor that distinguishes one bean from the next, but is
very heavy bodied. This is a necessity when brewing with the high
concentration of an espresso machine.
|
|
Bean Strength |
| Bean types listed lightest to darkest.
*
= Decaf Available
! = Organic Available
|
| * |
|
Columbian Supremo |
| |
! |
Guatemala Antigua |
| * |
|
Costa Rica Terazu |
| * |
! |
Ethiopian |
| |
|
Tanzania Peaberry |
| |
|
Indian Malibar |
| |
|
Kona |
| |
|
Celebes Kalosi |
| * |
|
Kenya AA |
| * |
|
Sumatra |
| * |
|
Mocha Java |
| |
! |
Mexican Altura |
| * |
|
French Roast |
| |
|
Viennese |
| * |
|
Espresso |
| * |
|
Espresso Blend |
|
|
