After dinner coffee roast typically refers to a dark roast coffee that is served after a meal. This type of coffee is often referred to as a "digestif" because it is believed to aid in digestion after a large meal.
Dark roast coffee beans are roasted for a longer period of time than lighter roasts, which gives them a bold, rich flavor and a deep, dark color. The longer roasting time also reduces the acidity of the coffee, making it smoother and less bitter.
After dinner coffee roast can be made from any type of coffee bean, but popular choices include Arabica and Robusta beans. Some coffee blends are specifically marketed as after-dinner coffee blends, and may include flavors like chocolate, caramel, or spices to complement the meal.
In addition to aiding in digestion, after-dinner coffee is often enjoyed as a way to extend the evening and enjoy the company of friends and family. It is typically served black or with a small amount of cream or sugar, and may be accompanied by dessert or a small sweet treat.
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A hot air drum roaster is a type of coffee roasting machine that uses hot air and a rotating drum to roast coffee beans. Unlike air roasters, which rely solely on hot air to roast the beans, hot air drum roasters use a combination of hot air and a rotating drum to roast the beans evenly.
In a hot air drum roaster, the coffee beans are placed in a rotating drum that is heated by hot air. As the drum rotates, the beans are agitated and moved around, ensuring that they roast evenly on all sides. The roasting process can be adjusted by varying the temperature, airflow, and drum speed, allowing for precise control over the roast profile.
One advantage of hot air drum roasters is that they can produce larger batches of coffee beans than air roasters, making them a good option for commercial coffee roasting operations. They also tend to produce coffee beans that are more evenly roasted than air roasters, because the drum rotation helps to ensure that the beans are agitated and moved around.
However, hot air drum roasters can be more expensive than air roasters, and they require more skill to use effectively. Because the drum rotation can be faster and more intense than the hot air in an air roaster, it can be easier to over-roast or under-roast the beans if the roaster is not careful. But with proper attention and care, a hot air drum roaster can produce high-quality coffee beans with a range of roast profiles.
American roast is a term used to describe a medium roast level of coffee beans. It is a popular roast level in the United States and is sometimes referred to as a "regular" roast.
American roast is characterized by a medium brown color and a moderate amount of oil on the surface of the beans. It is typically roasted to an internal temperature of around 210-220°C (410-428°F), which is hotter than a light roast but cooler than a dark roast.
The American roast level is known for producing a balanced cup of coffee with a slightly acidic and bright flavor profile. It is often described as having a nutty or caramel-like sweetness, with a mild, pleasant aroma. American roast is a good choice for those who prefer a traditional, classic coffee flavor and aroma. It is also a versatile roast level that can be used for a variety of brewing methods, including drip coffee, pour-over, and espresso.
Artisan coffee is a term used to describe coffee that is made in small batches by skilled craftspeople who are passionate about producing high-quality coffee. Artisan coffee roasters typically roast their beans by hand and take great care to source high-quality, specialty-grade coffee beans from around the world.
Artisan coffee is often associated with the third wave coffee movement, which emphasizes the unique flavors and characteristics of different coffee varieties and the skill and craftsmanship required to bring out those flavors through careful roasting and brewing. Artisan coffee roasters often focus on developing relationships with coffee farmers and ensuring that their beans are ethically and sustainably sourced.
In addition to roasting high-quality coffee beans, artisan coffee roasters often experiment with different roast profiles and brewing methods to bring out the unique flavors and aromas of different coffee varieties. They may also offer a range of specialty drinks, such as pour-over coffee, cold brew, and espresso-based beverages, that highlight the nuances of their coffee.
Artisan coffee is often more expensive than mass-produced coffee, but it is also prized for its unique flavor, quality, and ethical sourcing practices. Many coffee lovers seek out artisan coffee as a way to support small-scale producers and to enjoy a truly exceptional cup of coffee.
A batch roaster is a type of coffee roaster that roasts a fixed amount or batch of coffee beans at a time. Batch roasters are commonly used by small-to-medium sized coffee roasting businesses, specialty coffee shops, and artisanal roasters.
Batch roasters can be either manual or automated, and they come in various sizes and shapes. They typically have a drum or a rotating cylinder where the coffee beans are roasted over a flame or heated air. The beans are stirred during the roasting process to ensure even roasting and prevent charring or burning.
The batch roasting process can take anywhere from 10 to 20 minutes, depending on the batch size and the desired roast level. The roasted beans are then cooled rapidly to stop the roasting process and prevent over-roasting. Batch roasting allows roasters to have more control over the roast level and flavor profile of the coffee, as well as the ability to roast small batches of different coffee varieties.
Batch roasting is a time-tested method of roasting coffee and is often preferred by artisanal coffee roasters who prioritize quality and consistency over quantity. The batch roasting process can produce high-quality coffee with unique flavor characteristics that are hard to achieve with other roasting methods.
BEAN THERMOCOUPLE
A bean thermocouple is a type of temperature sensor that is used in coffee roasters to measure the temperature of the coffee beans during the roasting process. The thermocouple consists of two wires made of different metals that are joined together at the measuring end, creating a junction. When the junction is heated, a small voltage is generated, which is measured by a temperature controller or data logger.
In a coffee roaster, the bean thermocouple is typically placed inside the roasting drum or on the surface of the drum where the coffee beans are being roasted. As the beans are roasted, the temperature of the thermocouple changes, allowing the roaster to monitor the roast profile and make adjustments as needed to achieve the desired roast level.
The bean thermocouple is an important tool for coffee roasters because it allows them to monitor the temperature of the beans in real-time and make adjustments to the roasting process as needed. This can help to ensure consistent roast quality and prevent under- or over-roasting of the beans.
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BEAN TEMPERATURE
Bean temperature is a critical parameter in coffee roasting as it directly affects the flavor and aroma of the coffee. It refers to the temperature of the coffee beans as they are being roasted in a coffee roaster. Monitoring and controlling the bean temperature during the roasting process is crucial to achieving a desired roast profile and flavor profile.
The ideal bean temperature varies depending on the roast level and type of coffee being roasted, but in general, it should start at around 350-400°F (175-205°C) and rise gradually to a final temperature of 400-450°F (205-230°C) for a medium to dark roast. However, this temperature range can vary depending on the roasting method, the coffee bean type, and other factors.
In order to monitor the bean temperature, coffee roasters typically use a bean thermocouple or other temperature sensor to measure the temperature of the beans during the roasting process. This temperature data is then used to adjust the heat output of the roaster, airflow, and other roasting parameters to achieve the desired roast profile.
Roasters typically use a roast profile to guide the roast process, which outlines the desired temperature, time, and other parameters for each stage of the roast. By closely monitoring the bean temperature throughout the roast and making adjustments as necessary, roasters can achieve the desired flavor, aroma, and color of the coffee beans.
BLEND
In the context of coffee, a blend refers to a mixture of two or more types of coffee beans from different origins, roasts, or varietals. The goal of blending coffee is to create a unique flavor profile that cannot be achieved by using a single origin or varietal.
Blending coffee can be done for various reasons, such as to balance the acidity, sweetness, and bitterness of the beans, to add complexity to the flavor, to create a consistent flavor profile from batch to batch, or to achieve a specific taste preference.
Coffee blends can be created using various methods, such as combining beans from different regions, mixing beans of different roast levels, or using beans of different varietals. Blending can be done by coffee roasters, coffee shops, or even at home by coffee enthusiasts.
Some popular coffee blends include espresso blends, which are designed to work well in espresso machines, and breakfast blends, which are light to medium roasts with a smooth, mild flavor. Other blends may be created for specific taste preferences, such as dark roast blends for those who prefer a strong, bold flavor or light roast blends for those who prefer a more delicate taste.
Overall, coffee blending is a common practice in the coffee industry that allows for a wide range of flavor profiles and taste experiences.
CHAFF
Coffee bean chaff is the thin, papery skin that covers the coffee beans during the roasting process. When coffee beans are roasted, the chaff separates from the beans and is expelled from the roasting chamber by the airflow.
The chaff is made up of a combination of cellulose, proteins, and minerals, and it is lighter than the coffee beans themselves. It is typically collected in a separate tray or container during the roasting process and can be disposed of or used for composting.
While coffee bean chaff is considered a waste product of the roasting process, it can be repurposed in various ways. For example, some coffee roasters use chaff as a mulch for their plants, while others use it as a fuel source for heating and powering their roasting equipment. Additionally, some crafters use chaff to create unique art projects and crafts, such as paper-making and textile weaving.
Overall, coffee bean chaff is an important byproduct of the coffee roasting process, and it has potential uses beyond simply being discarded as waste.
CINNAMON ROAST
Cinnamon roast is a term used to describe a light roast level of coffee beans. This roast level is characterized by a light brown color, low acidity, and a mild flavor profile with hints of cinnamon and other sweet spices. The beans are roasted for a shorter time at lower temperatures compared to darker roast levels, which results in a less pronounced flavor and aroma.
Cinnamon roast is also known as a New England roast, as it was a popular roast level in the northeastern United States in the 18th and 19th centuries. The term "cinnamon" refers to the color of the roasted beans, which resemble the reddish-brown color of cinnamon bark.
Cinnamon roast is a popular choice for those who prefer a lighter, milder coffee flavor without the bitter or smoky notes that can be found in darker roast levels. However, it should be noted that lighter roast levels also tend to have a higher caffeine content than darker roast levels, as the roasting process reduces caffeine levels.
Overall, cinnamon roast is a light roast level that is mild in flavor and easy to drink, making it a popular choice for those who enjoy a lighter coffee experience.
CITY ROAST
City roast is a medium roast level of coffee beans, which is one of the most commonly used roast levels in specialty coffee. This roast level is characterized by a medium brown color, with a balance of sweetness, acidity, and body.
City roast is roasted for a slightly longer time than cinnamon roast, at higher temperatures. This results in a more developed flavor profile, with hints of caramel, chocolate, and fruit notes. The acidity in city roast coffee is still present but not overpowering, and the body is medium to full.
City roast is often referred to as a "regular" or "medium" roast, and it is a popular choice for many coffee drinkers who want a balanced and flavorful coffee experience. This roast level also works well for many different brewing methods, including drip coffee, pour-over, and espresso.
In specialty coffee, the city roast is considered to be a benchmark roast level, as it allows the unique characteristics of the coffee beans to shine through, without being overpowered by the roasting process.
COFFEE FUTURE
Coffee futures are a type of financial contract that allows buyers and sellers to trade coffee beans at a predetermined price and date in the future. Futures contracts are commonly used by coffee traders, roasters, and producers to manage price risks and ensure a stable supply of coffee beans.
Coffee futures are traded on commodities exchanges such as the Intercontinental Exchange (ICE) and the New York Mercantile Exchange (NYMEX). The prices of coffee futures are influenced by various factors such as weather conditions, global supply and demand, political instability, and changes in currency exchange rates.
Coffee futures contracts are standardized to include a certain amount of coffee beans, such as 37,500 pounds (17 metric tons), and have specific delivery dates. Buyers and sellers can enter into long or short positions, depending on their market outlook and strategy.
For example, a coffee roaster who expects coffee prices to rise may enter into a long position by buying coffee futures contracts, while a coffee producer who wants to secure a stable price may enter into a short position by selling coffee futures contracts.
The use of coffee futures can help coffee industry participants manage price risks and ensure a stable supply of coffee beans. However, the use of futures contracts also involves risks, such as market volatility and unexpected events that can affect coffee prices. Therefore, coffee futures trading requires careful analysis and risk management strategies.
CURRENT CROP
Current crop refers to coffee beans that are harvested during the current growing season. This means that the beans are fresh and have not been stored for an extended period of time.
Coffee is typically harvested once or twice a year, depending on the region, and the peak harvesting season varies by country and even by region within a country. During this time, the coffee cherries are carefully picked and sorted by hand or by machine. The beans are then processed and prepared for export.
Current crop coffee beans are generally considered to be of higher quality than older beans, as they have a fresher flavor and aroma. This is because coffee beans can lose their flavor and aroma over time due to exposure to air, moisture, and light.
When purchasing coffee, it's often a good idea to look for current crop beans to ensure the highest possible quality and freshness. Many specialty coffee roasters will include information about the crop year on their packaging, so that consumers can make informed purchasing decisions.
CYCLONE SEPARATOR
A cyclone separator is a type of device that is commonly used in coffee roasting to separate the coffee bean chaff from the roasted coffee beans. It is a simple and effective method for removing chaff that is produced during the coffee roasting process.
The cyclone separator works by creating a vortex of air that moves through a cylindrical chamber. As the air moves through the chamber, the heavier coffee beans fall to the bottom, while the lighter chaff is carried up and out of the top of the chamber. The chaff is then collected in a separate container, while the roasted coffee beans continue to be roasted and are eventually cooled and packaged.
Cyclone separators are often used in conjunction with other types of coffee roasting equipment, such as hot air drum roasters or fluid bed roasters. They are generally easy to maintain and clean, and they can help to improve the overall quality of the roasted coffee beans by removing unwanted chaff and debris.
DARK ROAST
Dark roast is a roast level of coffee beans that is characterized by a deep brown or black color, a strong and bold flavor profile, and a smoky or burnt taste. The beans are roasted for a longer time at higher temperatures than lighter roast levels, which causes the natural oils in the beans to rise to the surface and create a shiny appearance.
Dark roast coffee has a low acidity, and the body is full and heavy. The flavor profile is dominated by bitter, smoky, and earthy notes, with hints of chocolate, caramel, and nuttiness. Dark roast coffee is often described as having a "roasty" flavor, which can vary depending on the origin and processing method of the beans.
Dark roast coffee is popular among those who prefer a stronger and more intense coffee flavor, and it is commonly used in espresso blends and as a base for flavored coffees. However, it should be noted that darker roast levels tend to have a lower caffeine content than lighter roast levels, as the roasting process breaks down caffeine molecules.
Overall, dark roast coffee is a bold and intense coffee experience that is not for everyone, but it has a loyal following among those who appreciate its unique flavor profile.
FIRST CRACK
First crack is an important stage in the coffee roasting process that occurs when the coffee beans reach a certain level of heat. It is characterized by a cracking or popping sound that is caused by the expansion of the coffee beans as they release moisture and carbon dioxide.
First crack typically occurs around 385°F (196°C ) in the coffee roasting process, depending on the type of roast and the desired flavor profile. During this stage, the coffee beans undergo significant physical changes, including changes in color, aroma, and flavor.
The length of the first crack stage can vary depending on the coffee beans, the roasting method, and other factors. However, it generally lasts for several minutes and is followed by a period of rapid development where the coffee beans undergo additional chemical changes.
Coffee roasters use the sound of first crack as a key indicator of the roast level and adjust their roasting process accordingly. For example, a light roast will typically be stopped shortly after first crack, while a darker roast will be allowed to continue until the second crack stage.
FLAVORED COFFEE
Flavored coffee is a type of coffee that has been infused with various flavorings or aromas to enhance its taste and aroma. The most common way to flavor coffee is by adding natural or artificial flavors to the coffee beans before roasting. This can be done by coating the beans with flavored oils, extracts, or powders, or by blending the coffee beans with other flavoring ingredients.
Some popular flavors for flavored coffee include vanilla, caramel, hazelnut, chocolate, and cinnamon, but there are many other flavor options available. Flavored coffee is typically available as ground coffee or whole bean coffee, and it can be brewed using any method, including drip coffee, French press, or espresso.
It is worth noting that flavored coffee may contain added sugars or other sweeteners to enhance the flavor, so it may not be the healthiest option for those looking to reduce their sugar intake. Additionally, some coffee purists may prefer the taste of unflavored coffee and avoid flavored coffee altogether.
FRENCH ROAST
French roast is a type of coffee roast that is characterized by a dark brown to black color and a strong, smoky flavor. French roast is achieved by roasting the coffee beans for a longer period of time than other roasts, which causes the beans to lose moisture and oils and develop a dark, shiny appearance.
French roast is sometimes referred to as "espresso roast" because it is commonly used to make espresso-based drinks like cappuccinos and lattes. The strong, bold flavor of French roast coffee makes it a popular choice for those who prefer their coffee with a bold and rich taste.
However, the longer roasting time required for French roast can also result in a loss of the original flavors and nuances of the coffee beans. Some coffee purists may prefer lighter roasts that allow the unique flavors of the coffee beans to shine through. It ultimately comes down to personal preference and taste.
ITALIAN ROAST
Italian roast is a type of coffee roast that is characterized by a very dark brown to almost black color, shiny surface, and a bold and intense flavor profile. It is one of the darkest roasts and is achieved by roasting the coffee beans for an extended period of time, which causes the oils to rise to the surface and the beans to take on a shiny appearance.
Italian roast coffee is often used to make espresso and espresso-based drinks, as it has a bold, intense flavor that stands up well to milk and sugar. It is also commonly used in drip coffee makers and French press coffee makers.
The flavor profile of Italian roast coffee is characterized by a heavy body, low acidity, and a smoky, bitter taste with notes of caramel and chocolate. The longer roasting process required for Italian roast can also result in a loss of some of the nuanced flavors of the coffee beans, making it less desirable for coffee purists who prefer lighter roasts.
Overall, Italian roast coffee is a popular choice for those who prefer their coffee with a strong, bold flavor and can be enjoyed on its own or as the base for a variety of espresso-based drinks.
MEDIUM ROAST
Medium roast is a type of coffee roast that is in between light and dark roasts. It is a popular roast level that offers a balance between the bright acidity of lighter roasts and the heavier body and darker flavors of darker roasts.
Medium roast coffee beans are roasted for a shorter amount of time than dark roast beans, typically around 10 to 12 minutes, and are taken out of the roaster after the first crack. This roast level allows the natural flavors of the coffee beans to shine through, while still giving the coffee a fuller body and richer taste.
Medium roast coffee is often described as having a well-balanced flavor profile with notes of chocolate, caramel, and nuts, as well as a mild acidity. This makes it a popular choice for those who enjoy a flavorful cup of coffee without the intense bitterness of darker roasts.
Medium roast coffee is also versatile and can be used in a variety of brewing methods, including drip coffee makers, pour-over coffee makers, and French press coffee makers. It is also commonly used to make espresso and espresso-based drinks.
MOCHA JAVA
"Mocha Java" is a term used in the coffee industry to describe a blend of two different types of coffee beans: Yemen Mocha and Java.
Yemen Mocha is a type of coffee that comes from the Arabian Peninsula and is known for its complex flavor profile, including notes of chocolate, spice, and fruit. Java coffee, on the other hand, comes from Indonesia and is known for its heavy body and earthy flavor.
The Mocha Java blend is believed to be one of the oldest coffee blends in the world, dating back to the 17th century when coffee trade began to flourish. It is often described as having a full-bodied and well-balanced flavor, with a hint of sweetness and a mild acidity.
Today, Mocha Java blends may also include beans from other regions, and the term may be used more broadly to refer to any blend that includes both Yemen Mocha and Indonesian Java coffee beans.
NEW CROP
"New crop" refers to freshly harvested coffee beans from the most recent growing season. In the coffee industry, the harvest season varies depending on the region and climate, but it typically takes place between October and February.
Once the beans are harvested, they undergo processing to remove the outer layers and prepare them for export. After processing, the beans are then shipped to roasters and other coffee industry players around the world.
When a new crop of coffee beans becomes available, it is highly anticipated in the industry, as coffee roasters and consumers alike are eager to taste the unique flavors of the most recent harvest. New crop coffees can often command higher prices due to their limited availability and unique flavor profiles, which can be affected by factors such as weather conditions, soil quality, and altitude.
PYROLYSIS
Pyrolysis is a chemical process that occurs when organic materials are exposed to high temperatures in the absence of oxygen. In the context of coffee, pyrolysis is the process that occurs during roasting, as the heat causes chemical changes in the green coffee beans.
During roasting, the temperature of the coffee beans increases rapidly, causing the beans to undergo pyrolysis. This process causes the breakdown of complex molecules, such as carbohydrates and proteins, into simpler compounds, resulting in the formation of volatile compounds such as carbon dioxide and water vapor.
The pyrolysis process also causes the beans to change color and develop complex flavors and aromas. The extent of pyrolysis, or the degree to which the beans are roasted, can affect the final flavor profile of the coffee. Lighter roasts tend to have more acidity and fruity notes, while darker roasts tend to have more bitterness and smokiness.
In summary, pyrolysis is an important aspect of coffee roasting, as it plays a critical role in the development of coffee's complex flavor and aroma profile.
ROAST MASTER
A roast master is a professional who is responsible for overseeing the coffee roasting process. They are skilled at selecting high-quality coffee beans, designing roasting profiles, and monitoring the roasting process to ensure that the coffee beans are roasted to perfection.
The role of a roast master involves a deep understanding of coffee, including the characteristics of different coffee varieties, the roasting process, and the sensory evaluation of coffee. They use their expertise to develop unique roasting profiles that highlight the flavor, aroma, and body of the coffee beans.
Roast masters are also responsible for ensuring that the roasting equipment is properly maintained and calibrated, and that the roasting facility is clean and sanitary. They may also be involved in developing new coffee blends and products, as well as training other staff members in the art of coffee roasting.
Overall, a roast master is a critical part of the coffee industry, responsible for creating the high-quality, delicious coffee that we all enjoy.
SECOND CRACK
Second crack is a stage in the coffee roasting process that occurs after first crack. It is characterized by a cracking sound, which is caused by the expansion of the coffee beans as they release carbon dioxide. During second crack, the coffee beans continue to darken and become more oily, and the roasting process becomes more intense.
Second crack occurs at a higher temperature than first crack, typically around 435-445 degrees Fahrenheit (224-230 degrees Celsius), depending on the roasting method and coffee variety. The degree of roasting at second crack is considered to be a medium-dark to dark roast, with a flavor profile that is characterized by deeper, more intense flavors and a slightly bitter taste.
While second crack is a desirable stage of roasting for some coffee varieties, it can also be a sign of over-roasting or burning the beans. Roasters must carefully monitor the roasting process and adjust the temperature and time to achieve the desired level of roast and flavor profile for each coffee variety.
SINGLE ORIGIN
Single origin coffee refers to coffee that is sourced from a single geographic location or farm, rather than a blend of beans from multiple locations. Single origin coffee is often prized for its unique flavor profile, which is influenced by the climate, soil, and other environmental factors in the region where the coffee is grown.
Because single origin coffee is sourced from a specific location, it allows coffee drinkers to experience the distinct flavors and characteristics of that region. For example, coffee from Ethiopia may have a bright, fruity flavor profile with notes of blueberry and citrus, while coffee from Colombia may have a medium body with notes of caramel and chocolate.
Single origin coffee is often labeled with the name of the country or region where it was grown, as well as the name of the farm or cooperative. This labeling allows consumers to learn more about the origin of the coffee and the story behind the farmers who produced it.
Overall, single origin coffee is a way to experience the unique flavors and characteristics of coffee from a specific region, while supporting small farmers and promoting sustainability in the coffee industry.
SPOT PRICE COFFEE
The spot price of coffee is the current market price of coffee beans that are ready to be traded immediately, also known as "on the spot." The spot price is determined by supply and demand in the global coffee market, and it fluctuates based on various factors such as weather conditions, harvest yields, and geopolitical events that can affect coffee production and trade.
The spot price of coffee is usually quoted in US cents per pound, and it is closely watched by coffee traders, roasters, and other market participants. The price is affected by several factors such as the quality of the beans, the location of production, and the seasonality of coffee production in different regions.
While the spot price of coffee is important for traders and coffee industry professionals, it does not necessarily reflect the price that consumers pay for coffee at their local coffee shops or grocery stores, as there are many other factors that can affect the final price of a cup of coffee, such as transportation costs, labor, and marketing expenses.
VACUUM COFFEE
Vacuum coffee, also known as siphon coffee or syphon coffee, is a brewing method that uses a vacuum to create a partial vacuum to draw water from a lower chamber through a tube to an upper chamber containing coffee grounds. The coffee is then brewed as the water and coffee mix and infuse together before the vacuum is released and the brewed coffee is drawn back down into the lower chamber, leaving the spent coffee grounds behind in the upper chamber.
The vacuum coffee brewing method was first invented in the 1830s, and it became popular in the early 20th century before being largely replaced by other brewing methods. However, vacuum coffee has regained popularity in recent years as coffee enthusiasts rediscover the unique flavors and aromas that this brewing method can produce.
Vacuum coffee brewers typically consist of two glass chambers connected by a tube, with a heat source placed under the lower chamber. As the water in the lower chamber is heated, it evaporates and rises up through the tube into the upper chamber. Once the water has fully risen into the upper chamber, the coffee grounds are added and stirred to ensure even extraction. After a few minutes, the heat source is removed, and the vacuum is released, causing the brewed coffee to be drawn back down into the lower chamber, leaving the spent coffee grounds behind in the upper chamber. The result is a clean and smooth coffee with a unique flavor profile.
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VARIETAL
Varietal refers to the different types of coffee plants that produce distinct flavors, aromas, and characteristics in the coffee beans. There are many varietals of coffee plants, but some of the most well-known include Typica, Bourbon, Caturra, and Geisha. Each varietal has its own unique profile and is grown in different regions around the world. Coffee roasters and enthusiasts often seek out single-origin coffees made from specific varietals to experience the unique flavors and characteristics of each one.
VIENNA ROAST
Vienna roast is a type of coffee roast that is darker than a medium roast but lighter than a dark roast. It is named after the city of Vienna, Austria, where the coffee culture is strong and influential.
Vienna roast coffee beans are roasted at a higher temperature and for a longer time than medium roast beans, which results in a darker color, a slight sheen of oil on the surface, and a richer, more intense flavor. Vienna roast beans have a balance of acidity and sweetness, with a smooth and rich body and a subtle smoky flavor.
Vienna roast coffee is versatile and can be used to make a variety of coffee drinks, including espresso, drip coffee, and French press coffee. It is often preferred by those who enjoy a strong and bold coffee flavor, but don't want the overpowering bitterness of a dark roast.