Roasting

We roast our beans daily in order to provide the finest taste and quality. This method allows our coffee to have the perfect combination of body, sweetness, acidity, aroma, and flavor. Coffee beans develop their aroma and flavor during the roasting process. Inside the beans, chemical reactions take place in which carbohydrates are converted to soluble sugar, proteins are broken down, and aromatic oils called "caffeol" are formed. It is this coffee oil that gives coffee its distinctive aroma and taste. The following are some of the most commonly used roasting techniques.

Light: The beans yield sweet aroma, but there is hardly any bitter, sweet or deep flavor when brewed. As the beans absorb heat and the moisture is removed, they turn light brown. There is no oil visible on the surface.

Cinnamon: This roast is excellent for those who enjoy the acidic flavor. The beans turn cinnamon.

Medium: Also known as American roast, this is generally preferred in the United States. The beans carry the signature acidic flavor of American coffee, which is usually served in meals. The beans turn rich, medium brown and there is still no oil on the surface.

City: It is also known as German roast in which the beans turn ample brown. The coffee carries strong, balanced flavor and aroma, and serves well as an after-dinner coffee.

Full City: The beans turn dark brown. It is a standard roast for espresso, and is ideal for iced coffee. The coffee contains no acidity, but it starts to take on bitterness. There is some oil on the surface.

French: This distinct roast yields a bitter and strong-weighted coffee.

Italian: This used to be a preferred roast for espresso, but has declined in popularity. The coffee carries strong bitterness and may have burnt aroma depending on the beans used.