Roasting

Our roasting levels are as follows:

City: Just after the first crack at about 215 to 220 degreed Celcius. Origin flavors of more delicate coffees are at their optimum. This roast might be a bit too acidic and not sweet enough for some but it's very lively, bright and the "true" taste of the coffee is at its peak.

City +: Just a little bit longer after the first crack, up to 215 degrees Celcius. Not every roaster uses a distinction between City and City +.

Full City: Just before the second crack. The coffee beans might show just a little bit of oil, or not. More sugar has caramllized making the coffee more bittersweet. Great for some origin flavors where balance and smoothness is the key.

Full City +: Just into the second crack. Again, oftentimes there is no distinction made between Full CIty (FC) and Full City +

Vienna: Well into the second crack. Origin characters have been eclipsed by roast characteristics. The coffee has a distinct bittersweet flavor. Acidity has been mostly burned off making the coffee very smooth.

French: All origin characteristics have been burned off. This is the smoothest and most bittersweet coffee.