The Best Coffee Regions

A Note on Roasting

Roasting coffee transforms the chemical and physical properties of raw coffee beans into roasted coffee products. This process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Many coffee roasters determine the level of roast by eye, assessing the color of the beans to determine the desired roast-level.

Green Beans

22°C (72°F)

Green coffee as it arrives at the dock. They can be stored for approximately 12-18 months in a climate controlled environment before quality loss is noticeable.

Light Roast

205°C (401°F)

Moderate light brown, but still mottled in appearance. A preferred roast for some specialty roasters, highlights origin characteristics as well as complex acidity.

City Roast

219°C (426°F)

Medium brown, common for most specialty coffee. Good for tasting origin character, although roast character is noticeable.

Vienna Roast

230°C (446°F)

Moderate dark brown with light surface oil, more bittersweet, caramel flavor, acidity muted. In the middle of second crack. Any origin characteristics have become eclipsed by roast at this level.

Italian Roast

245°C (473°F)

Nearly black and shiny, burnt tones become more distinct, acidity nearly eliminated, thin body.