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 still has some 'patchiness' to it, but is beginning to smooth. |
| Full City | Medium Dark Brown | Bean surface is smooth and even for most varietals, and the color is becoming a more even, medium brown. Spots of 'oil' may begin to appear on some varietals. Origin characteristics are still predominant, with Roast characteristics beginning to emerge. |
| Full City (+) | Medium Dark Brown | Bean color moves to a deep, even brown. 'Oil' on the surface of the bean is apparent, and will appear as glossy to spotty depending on the varietal. This is the point where Origin characteristics may begin to taper a bit and Roast characteristics begin to rise. Bean expansion is clearly evident. |
Vienna / |
Dark Brown | This is the roast that will yield a ‘Big Fat Oily Bean’! The bean surface is very 'oily'. Roast characteristics take the lead and bittersweet tones materialize. Some coffee varietals 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 '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. |
