Most acidic, displays the truest natural flavors of the coffee, higher caffeine content, natural sweetness and fruity notes most present at this roast level. You taste the origin and processing method most at this level. This is where first crack begins and before the coffee develops too much, we cut the heat and allow the coffee to finish its roast with its own energy to achieve this roast level.
Most common roast level, natural sugars are more caramelized, more body than lighter roasts, coffee is still sweet as it continues into first crack. This is also the widest ranging roast level. Coffee can vary in color from light brown to a dark golden brown. The coffee is pulled from the roaster before it reaches second crack.
On the cusp of second crack is where this roast level ends. Coffee is still sweet at this level, but background smokiness and heavier body are present here without the bitterness of a truly dark roast. This is a great spot for an espresso as well as a full-bodied cup of coffee that still has some of the origin present in its flavor. These beans come out at a dark brown and have slight small droplets of oil on the surface once they have rested after the roast.
Water is the main ingredient in any cup of coffee and a vital part of the brewing process. Brewing with an electric kettle with a variable temperature control is essential. Bonus points for features like temperature hold and a brew timer. Opt for a gooseneck spout for better precision.
Fresh grinding at home makes all the difference in the world. You will smell the difference immediately and see the oils bloom as soon as hot water hits your beans. A reliable conical burr grinder is a worthy investment that will accommodate all brew methods with great consistency.
Pour over is a simple manually process with a great amount of control. We recommend 11g of coffee for every 6oz of water and prefer to avoid paper filters because they rob coffees of their flavor-rich oils, which provide body. You may prefer paper if you're very averse to bitterness.
We love French Press. Long and even contact between the water and beans make it superb when it comes to delivering a full-bodied coffee that has retained its flavorful, antioxidant-rich oils. We recommend ESPRO presses for their beauty, reliability and easy clean-up.
Typically best identified through aftertaste. High acidic coffees tend to be lively and bright.
Different roast and brew methods play a huge part in which flavors are accentuated.
Most people identify strong coffee as dark roast. However, the lighter the roast the more caffeine is a general rule. The simple answer for this is that caffeine is ‘roasted’ out. The longer(greater) the roast the less caffeine.