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Roasting

  

    Coffee Roasting is an Art!

Coffee is grown in about 80 countries. The unique growing conditions in each region (Africa, Indonesia/Pacific, or Americas) cause the coffee beans to react differently to the intense heat generated during the roasting process, thus effecting the taste. It is critical that during the roasting process the beans are not under or over roasted. Under roasting results in a coffee that has an undeveloped flavor, while over roasting produces a coffee whose flavor may taste acidic or burnt. 

Additionally, various roasting styles achieve distinct flavor profiles. As a general rule, the longer the beans are roasted, the darker the final color of the bean. Several types of generally accepted roasts used are described as AmericanViennaFrenchItalianCinnamon and Full City Roast. 

Interesting Fact:   Darker roast coffees have LESS caffeine than lighter roasts.


The longer the bean is roasted, the more moisture is removed. Caffeine is part of this moisture content and accounts for the oily surface of the beans. Since darker coffees are roasted for longer periods at higher temperatures the moisture and oils are evaporated. Espresso does not contain more caffeine than a cup of commercially roasted coffee, however it does have a stronger, more intense flavor. Therefore, when you enjoy a dark, heavy-bodies cup of coffee, you are enjoying less caffeine.

 

Decaffeinating