| |
|
|
|
| |
|
Acidity: Acidity in coffee is not the same as the scientific chemical meaning (pH value)
and use of the term.
Acidity in coffee is similar to dryness in wines and pertains to taste attributes
such as sweet, sour, bitter, and salt, and can give the perception of being clean, bright, or
dull to the palate.
Perceived acidity is affected mainly by the
roast level
of the bean, and to some extent the geographic origin of the bean.
|
| |
|
Body: Body refers to the perceived weight or heaviness of a coffee as sensed by the
palate and tongue.
The body of a coffee is mainly affected by the
roast level
of the bean.
The darker roasts (Vienna Roast, French Roast) tend to have more or fuller body than lighter (Full City Roast) beans.
|
| |
|
Bold Roast: A somewhat subjective term that has different meanings to different people.
At BeanDrinkerTM Coffee the term Bold Roast is used interchangeably
with the phrase
Dark Roast.
See
Dark Roast.
|
| |
|
Dark Roast: Like
bold roast,
the term Dark Roast has different meanings to different people.
At BeanDrinkerTM Coffee the term Dark Roast refers to beans or a
blend of multiple beans that are roasted to a
Vienna Roast
and/or a French Roast level (no Full City Roast beans).
|
| |
|
French Roast: French Roast beans are the darkest of the 3 primary
roast levels
and are roasted (cooked) the longest amount of time as compared to
Vienna Roast
and
Full City Roast
beans.
French Roast beans appear very dark gray or black in color, and are very shiny due to the
caramelizing (burning) of the oils that emerged from inside the beans.
The French Roast level is the point where the
roast level
characteristics totally dominate the original flavor characteristics of the bean.
French Roast beans tend to taste more bitter and burnt (smoky) and retain almost none of the
original flavor characteristics, with
acidity
mostly neutralized.
French Roast beans are usually cooked for 12 minutes 40 seconds to a temperature of 474 F.
|
| |
|
Full City Roast: Full City Roast beans are the lightest of the 3 primary
roast levels
and are roasted (cooked) the shortest amount of time as compared to
Vienna Roast
and
French Roast
beans.
Full City Roast beans are light brown in color and retain the original (origin) flavor
characteristics (nutty, earthy, fruity) as well as the
acidity
and
body
of the bean.
Full City Roast beans are cooked from 11 minutes 30 seconds to 11 minutes 50 seconds to a
temperature between 444 F and 454 F.
|
| |
|
Grind: Grind refers to how coarse or fine coffee beans are ground for brewing.
|
| |
|
Light Roast: Similar to
Bold Roast,
a somewhat subjective phrase that has different meanings to different people.
At BeanDrinkerTM Coffee the term Light Roast refers to beans or a
blend of multiple beans that are roasted to a
Full City Roast level (no Vienna Roast and/or French Roast beans).
See Full City Roast.
|
| |
|
Roast Level: Roast Level refers to how long raw (green) coffee beans are heated (roasted).
The longer the bean is roasted, the darker the bean appears, and the taste characteristics
gradually change from the original (origin) characteristics to the roast level characteristics.
There are 3 main roast levels (from lightest to darkest) used today for the vast majority
of coffee beans:
Full City Roast,
Vienna Roast,
and
French Roast.
|
| |
|
Strength: A very subjective and misunderstood term that has different meanings to
different people.
At BeanDrinkerTM Coffee the term strength refers to the
ratio of water to a specific amount and specific
grind
of coffee beans that used in the brewing process.
For example, 1 ounce of medium
grind
coffee brewed using 16 ounces of water produces a stronger cup of coffee than would 1 ounce
of medium
grind
coffee brewed using 32 ounces of water.
|
| |
|
Vienna Roast: Vienna Roast is the middle roast of the 3 primary
roast levels,
and is also called "Light French" or "Continental" roast.
Vienna Roast beans appear dark brown with gray tones in color, and have some surface
shine from emerging oils.
The Vienna Roast is the point where the original flavor characteristics begins to
be dominated by the
roast level
characteristics of the bean.
Vienna Roast retains some of the original (origin) flavor characteristics (nutty, earthy, fruity),
but also acquires burnt undertones and a bittersweet character with
acidity
noticeably reduced.
Vienna Roast beans are usually cooked for 12 minutes 15 seconds to a temperature of 465 F.
|
| |
|
| coffee, beans, coffee beans, premium affordable gourmet coffee beans, no cost samples, referral rewards, quantity discounts, custom blends, catering, fresh roasted coffee, fresh coffee, gourmet coffee, premium coffee, affordable coffee |
What have you bean drinking?TM |
| |
|
|
|