Roasting Coffee

Coffee can be roasted anywhere from a dark beige color to almost charcoal black. This of course has an impact on the flavor of the coffee. While some regions (France, south Italy) mainly have darker roasts, lighter roasts are becoming increasingly popular as they keep the natural “terroir” flavors of the coffee – the citrusy, floral and fruity aromas that one seeks in a single origin coffee. However, darker roasts are often still preferred or at least expected for an espresso, just not as dark as a French or dark Italian roast. The longer a coffee is roasted the more bittersweet it becomes and the less sour (pleasant acidity / sourness is a desirable trait in coffee). V COFFEE roasts their single origin coffees lighter to preserve our beans’ excellent flavor.

City: Just after the first crack at about 215 to 220 degreed Celcius. Origin flavors of more delicate coffees are at their optimum. This roast might be a bit too acidic and not sweet enough for some but it's very lively, bright and the "true" taste of the coffee is at its peak.

City +: Just a little bit longer after the first crack, up to 215 degrees Celcius. 

Full City: Just before the second crack. The coffee beans might show just a little bit of oil, or not. More sugar has caramllized making the coffee more bittersweet. Great for some origin flavors where balance and smoothness is the key.

Full City +: Just into the second crack. Some origin characters have been eclipsed by roast characteristics. The coffee has a distinct bittersweet flavor. Much acidity has been mostly burned off making the coffee very smooth.

French: All origin characteristics have been burned off. This is the smoothest and most bittersweet coffee.