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Roast Levels
| Roast Level | Notes | Surface | Flavour | ||
|
|
Light |
Cinnamon
|
At first crack, the beans double in size. | Dry | Light-bodied and a little sour, grassy and snappy |
| Medium | Full City American Regular Breakfast Brown |
Dry | A bit sweeter; full body balanced by acid snap, aroma and complexity | ||
| Dark | High Viennese Italian Espresso Continental |
At second crack, the oils rise to the surface. The beans start to caramelise. | Slightly shiny | A little spicy; complexity traded for rich chocolatey body, aroma exchanged for sweetness. | |
|
Darkest |
French |
The beans grow quiet and begin to smoke. Having caramelised, the bean sugars begin to carbonise.
|
Shiny | Strong and bitter, with much of the varietal differences eliminated. | |
