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roasting green coffee beans

green coffee beansCOFFEE ROAST PROFILES
Finding the right roast profile for the maximum enjoyment of each individual coffee can, and should be, half the fun. The coffee industry has no set roast profiles and roasts vary from roaster to roaster. Since you are now a roaster and will soon develop your own interpretation of roasts and what serves you best, here are some guidelines for your journey.

Cinnamon or City Roast: This is generally the lightest roast and is the most popular roast in the mass manufactured coffees. This roast is just after the first crack (a popping which takes place during roasting). It is also a roast we use in cupping as it unmasks the most cup characteristics while allowing for the beans individual profile to be exposed. Some coffee at this roast will brighten up a blend.

Full City or Vienna Roast: Coffee pops almost like popcorn when roasting. In the industry it is called cracking. There are two distinct cracks when roasting coffee. Just after the first crack your roast is light. As you get into the second crack (more of a crackle) the beans become dark, smoke more and develop into dark roasts. Just into the second crack when the oils are just visible you are at Full City or Vienna Roast.

French Roast: The most popular of dark roasts, French Roast is the roast achieved when you allow the roast to continue into the second crack until the beans are very dark and oily. The second crack will be pretty much over at a French Roast.

Italian or Espresso Roast: The roast most often used in making espresso drinks and shots of espresso. All of the dark roasts make great espresso drinks and should be tried to see what suites your pallet best. Italian roast is achieved when you allow the beans to roast to almost black, very oily and beyond French Roast. As roasts get darker they speed up considerably so the difference in time between French and Italian is only seconds.

Coffee Bean Flavorings (4 fluid oz.)
These are the liquid flavorings that professional coffee roasters use to mix with freshly roasted coffee beans to produce a "flavored coffee" Directions for using these flavorings are printed on the bottle. Each bottle contains enough to spice up 8 FULL POUNDS of Roasted coffee.

Swiss Chocolate Almond• French Vanilla • Hazelnut • Amaretto
Jazzy Java • Cranberry Creme • Irish Creme •Butterscotch Toffee•
Highlander Grogg • Pumpkin Spice • Natural Caramel
Chocolate Raspberry• Cinnamon and Sugar•

($.50 additional shipping when added to order)
(Get 15% off when your order totals $75 or more)

Coffee Flavorings







Brazil Serra Negra
Colombian Excelso
Colombian Narino Del Abuelo
Colombian Peaberry
Colombian Supremo
Costa Rica Tres Rios SHB
Ethiopian Yirgacheffe - Certified Organic
Guatemala San Pedro La Laguna Atitlan SHB Hawaiian Kona Fancy Preparation
Indian Mysore Plantation A
Jamaican Blue Mountain
Java Aged “Clipper Ship”
Java Estate Blawan
Kenya AA Kichwa Tembo
La Minita Tarrazu
Malawi Mzuzu Grade 1
Mexican Altura
Nepal Washed Himalayan
Nicaragua Jinotega Estate SHG EP
Panama Boquette SHB EP
Papau New Guinea A
Peru Fair Trade/Organic/Shade Grown
Puerto Rico Yauco Selecto AA
Sulawesi Torajaland
Sumatra Mandheling Grade 1
Tanzania Peaberry
Yemen Mocha Sanani
Zimbabwe AA+
Certified Organic Colombian
Certified Organic Ethiopian Yirgacheffe
Certified Organic Guatemala
Certified Organic Sumatra Gayoland
Kona Blend
Genuine Mocha Java Blend
Decafe Colombian KVW
Decafe Costa Rica KVW
Decafe Sumatra KVW
Decafe Organic, Fair Trade, Sumatra SMP
Decafe Ethiopian Sidamo KVW