two different roast levels of colombian supremo
Clubs of America | Feb 26, 2016
WITH THE GROWING POPULARITY OF DARKER ROASTED COFFEE, YOU WILL SEE A VARYING SELECTION OF NOT ONLY DIFFERENT ORIGINS OF COFFEE, BUT ALSO DIFFERENT ROAST STYLES. THIS MONTH, THE COFFEE TASTER’S CLUBTM OFFERS YOU THE SAME COLOMBIAN SUPREMO COFFEE ENHANCED BY 2 DIFFERENT ROAST LEVELS. WHAT WILL BE YOUR FAVORITE?
— VIENNA ROAST —
Traditional American style coffee has always been roasted to a rich golden brown, a color synonymous with coffee. Vienna Roast takes coffee beans to a slightly deeper color with just a few minutes more in the roaster. In whole bean form, Vienna Roast will have little spots of shiny oil on the surface of each bean. These natural oils within the bean become more present with darker roasts. Longer roasting times not only make the beans darker, but they also cause these oils to rise to the surface of the bean. With the oils being liberated from within, they end up in the finished brewed coffee. It is these oils that are responsible for the deeper flavor of darker roasted coffee.
— FULL CITY ROAST —
In the past decade, this darker style of roasting has grown tremendously in popularity. The coffee beans are roasted for several minutes longer than a traditional American Roast. This prolonged roasting continues the caramelization within the bean. (Caramelization is what occurs inside the bean from roasting. It is this chemical change that makes coffee turn from its raw green color, to its familiar brown hues.) Longer roasting also causes more oils to rise to the top. Full City Roast typically has a full, heavy coating of oils on the surface – not just the small spots seen in Vienna Roasts. These additional oils are drawn off during brewing and amplify the flavors found in the cup.
In an effort to expand coffee knowledge and awareness, we are offering one coffee, roasted at two different levels, to give you the opportunity to try a medium Vienna roast, and a dark roast level, the Full City Roast. Let me begin by reiterating: Dark roasted coffee is NOT bitter! Bitterness comes from two main things: 1) Poor quality beans, and 2) Incorrectly roasted beans.
The excellent quality of the beans purchased by our roaster means the number of defects (broken beans, twigs, other foreign matter) is minimal. The screen size of these Colombian Supremo 18+ beans mean they are all 18/64 of an inch or larger, which is your assurance that all the beans have the same moisture content, and have roasted evenly.
People who have never tried dark roast, or have been exposed to inferior dark roasted coffee, will find our high quality darker roast levels will provide a far richer, more flavorful coffee, particularly if you prefer a little cream or sugar in your cup. Furthermore, people who drink a lot of dark coffee will find the lighter Vienna Roast to be a wonderful compromise between traditional light roasted American style coffee, and the currently popular dark roast.