Storehouse Coffee Company - Roasting Guide

Roast Names	Roast Color	Comments
City	Medium Brown	The flavor is fully developed; origin characteristics of coffee are predominant. Bean surface is beginning to smooth, but still ahs some darker spots on it.
Full City	Medium Dark Brown	Bean surface is smooth, dry, and the color is an even, deeper brown. 'Oil' spots begin to apear. Origin characteristics are still predominant, with Roast charateristics beginning to emerge.
Full City (+)	Medium Dark Brown	Bean color moves to a deep brown. Oil on the surface of the bean is apparent but perhaps patchy. This is the point where Origin characteristics may begin to taper a bit and Roast characteristics begin to rise. Bean expansion is clearly apparent.
Vienna / Light French	Dark Brown	This is the roast that will yield a ‘Big Fat Oily Bean’! The bean surface is clearly 'oily'. Roast characteristics take the lead and bittersweet tones materialize. Some coffees are outstanding at this roast level.
French	Very Dark Brown	Sugars are heavily caramelized and degraded. Carbonation is beginning, expansion continues but with loss of mass. The body of the coffee becomes thinner and lighter. The bean surface is extremely shiny and oily. We rarely roast this darkly.
Dark French	Black Brown	No distinguishing characteristics of the coffee origins remain. Roast characteristics dominate with distinct burned or charred notes. Body is thin. Flavor is reduced to faint sweet tones.