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What Happens During A Roast? The beans are heated as quickly, and with as much love as possible. Right to 238 degrees Celsius, give or take a few degrees depending on the softness or delicate nature of the varietal. The water is driven out of the bean as it warms and produces a toasty sort of smell from the chimney. Once the basic moisture has evaporated, the bean begins to expand as the molecularily bound moisture is forced from the bean. This leaves the bean 10%-15% larger as well as 10%-15% lighter. As well, the starches (bitter aspects) turn to sugar (sweet aspects) and the carbonization of these sugars eventually results in charcoal emerging from the unattended roaster. Some people are more sensitive to the carbony aspects of darkly roasted coffees while others wince at the bitter acidity of lightly roasted coffee.
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City Roast also known as a American style roast, this cinnamon brown coloured roast provides a complex cup with substantial acidity. The body is a little under-developed and the sweetness of the bean negligible. This roast often reminds us of the classic American diner cuppa joe, and unfortunately to some, the ensuing “coffee stomach” which results from drinking the inferior Robusta species of coffee. Ironically, this light “American” roast is crucial in providing the proper snap, or sharp nose and acidity in a good espresso. Sharp, nutty, front of mouth bitterness.
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Full City Roast a Continental or Light French roast, these beans are medium dark brown when they tumble out of the roaster, crackling and popping and spot with oil. The sweetness and body are at their peak, the complexity due to the diminishing acidity and sharp nose versus the expanding depth of the varietal and pungence of the roast. Starches turning to sugar provide a gastronomic highwire for the delicate body to tiptoe amongst the sweet, floral, highlights of the varietal, the pungency of the roast only an intuited blip on the radar of your tongue. The darker roast often elicits the sensation of “too strong” a cup of coffee as light roast drinkers are usually not accustomed to such a flavourful coffee stimulating their whole tongue. Acidity balanced with emerging body and pungency of roast.
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Full Full City Roast. This is as dark as we care to make our beans. Dark brown and oily is the traditional espresso or Italian roast looks so potent in the glass jars or hoppers next to the warm espresso machine. Beans roasted any darker than this roast are generally undesirable for their tendency to taste of flaming marshmellows. Smoky sweet with lighter body and low acidity as flavour of roast begins to predominate.
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B E A N G L O S S A R Y
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Arabica
The pride and joy of the coffee family. Unlike it’s ugly duckling cousin, the Robusta, the Arabica has flavour and subtlety which makes it a more pleasant experience than the jittery, super caffeinated ride a cup of Robusta offers.
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Bird Friendly
These are coffees which are grown in a mixed forest of both native species and coffee trees. Most of the older strains of Arabica coffee prefer to grow in partially shaded climes. This preservation of mixed forest’s provides nesting and foraging grounds for birds.
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Co-op Coffees
These are coffees which are produced on small farms and sold collectively to international buyers. This insures that an equitable price is established for all the farmers in one region. This prevents people known as ‘coyotes’ who attempt to buy beans at bargain prices due to the farmers dire economic circumstances or ignorance of real market prices.
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Estate Coffees
These are coffees produced by large farms or estates which generally have been productive for years. The reputation of certain estates, ie. the Wallensford estate in Jamaica, results in exorbitant prices for the assurance that you will enjoy your coffee.
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Natural Coffees
Natural coffees are those which are allowed to dry either on the tree or are dried and cleaned on the ground. By allowing the fruit to dry on the bean, a winey or wild flavour is absorbed The dry processed coffees are generally more environmentally friendly than the wet method which uses tremendous amounts of water. As well, the naturals provide a crema on your espresso which will hold a packet of sugar all day.
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Organic
Organic coffees are those grown without the use of chemicals or pesticides and the farmers are able to prove this. Several organisations exist to monitor and confirm that each farm is organic. This process is expensive and out of reach for some farmers who cannot afford the 10,000 US$ to certify their coffee, hence, it is more difficult to find African organics.
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Sun Coffee
Hybridized strains of coffee which thrive in direct sunlight thus producing more abundant harvests. Generally recognized as a less sustainable method of farming due to soil erosion, loss of migratory pathways and native forests. As well, it produces a inferior quality bean.
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Shade Coffees
-- see bird friendly
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Washed Coffees
All coffee must be processed to wash the fruit off and dry the coffee in order to preserve it for its travels. Coffees are sorted into three categories; unwashed or naturals, washed and double washed. This process affects the flavour as much as climatic conditions and soil characteristics. A fine example being the Ethiopian coffees, Sidamo and Yirgacheffe which are really a natural vs. double washed. Both excellent coffees, one has a sharp, winey nose while the other a rich, full bodied floral quality.
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Wet Process
A manner of processing the ripe cherries into dry beans which uses high pressure hoses to ‘pulp’ the fruit off the bean.
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