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Coffee Roasting Guide

City Roast
(Light Roast)
City Roast
The Bean Color is Light Brown, and the surface can be mottled and uneven.
This roast level fully highlights the Origin Charateristics of the coffee. Flavor is generally brighter and mroe complex. Roast Characteristics are very subdued.
The roasting process is stopped during early to peak of the First Crack
Full City Roast
(Medium Roast)
Full City Roast
The Bean Color is Medium Brown, and the surface is generally smooth and even.
The Flavor is fully developed and Origin Characteristics are remain predominant. Roast Characteristics begin to appear.
The roasting process is stopped at the end of the First Crack.
Full City (+) Roast
(Medium Dark Roast)
Full City (+) Roast
The Bean Color is Deep Brown, and the surface is Oily or Shiny.
Roast Characteristics begin to emerge as dominant, with Origin Characteristics beginning to taper.
The roasting process is stopped just into second crack but before peak to allow the caramelization of the sugars.
Vienna Roast
(Dark Roast)
Vienna Roast
The Bean Color is Dark Brown, and the surface is Very Oily.
Roast Characteristics are Dominant.
The roasting process is stopped at or just after the peak of second crack. Early enough for expose maximum oil while leaving the bean with a brown color.
French Roast
(Very Dark Roast)
French Roast
The Bean Color is predominately Black, and the surface dark and oily.
Roast Characteristics have almost completely taken over yielding the deep, dark chocolate tones for which the French Roast is well known.
The roasting process is stopped at the end of Second Crack.