How many different names have you run across for different types of coffee roasts? Light, Medium, Dark? Espresso? Continental? Vienna, French, Italian, Spanish? City? Full-City? C’mon, who’s thinking up these things?
Well, the dark secret (pardon the pun) of the coffee industry is that, well, there really isn’t full agreement on which roast is which. So basically, we all pretty much get to hunt around, try different coffees from different sources and pick the one(s) we like. In this article, I’ll try to use the standard nomenclature, and map it to the color and texture anyone can judge for himself.
The roasting adventure begins with green coffee beans. These are stored at room temperatures, at 12-15% moisture content. Roasting is done at temperatures of up to 450+ degrees F. Duration and temperature determine the roast.
A coffee bean will take on heat until the internal temperature of the bean reaches…
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