The Roasts

Cinnamon Roast
Coffee is roasted very light exhibiting green flavor tones. The bean husk is generally under-developed. This type of roast is mostly institutional and not recommended for gourmet applications.

City Roast
The coffee is roasted light with no oils visible on the bean’s surface. The bean husk is generally smooth. Colombian Supremo is often roasted this way.

Full City Roast
Full City Roast is darker. Hints of oil are beginning to appear on the surface of the bean, which is fully developed. As a general rule, a full city roast is achieved as soon as oils are detected on the coffee bean. Oils are not allowed to come out fully.

Vienna Roast
Vienna Roast coffee is fully developed and full oil is present on the bean. The natural sugars of the coffee are not carbonized yet. The color is dark brown, with full oil, but it is not blackened.

French Roast
In French Roast coffee carbonization of the bean’s natural sugars has taken place. The interior of the bean is not completely roasted through, but the exterior of the bean is darkened. The husk is fully oiled and the bean has developed completely.

Double French Roast
Take care with the Double French Roast. The bean is roasted completely through and is nearing combustion. The exterior of the husk is completely black with full oil. It is not recommended to roast coffee this dark unless the roaster is equipped with a water-quench system.