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Roastin' Ronnie's Coffee Welcome to Roastin' Ronnie's Coffee, where you'll find fresh roasted coffees from around the world. I'll be offering single origin coffees and blends as well as some advice and knowledge about the world of specialty coffee.


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Unread 01-04-2011, 03:27 PM   #1
Ron_L
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Coffee Glossary

Rather than try to reproduce a coffee glossary here, if you aren't familiar with the terms that i use please refer to this site.

http://www.coffeeglossary.net/
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Unread 01-04-2011, 03:32 PM   #2
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List Of Familiar Roast Stages

Cinnamon Roast:
- Light brown to cinnamon color
- Beans are dry (no oil droplets present)
- Agtron 53.1 - 58.0
- Internal Bean Temperature - less than 400° F
- Roast stopped before first crack is completed
- Low body and light acidity

American Roast:
- Medium light brown color
- The beans are still dry
- Agtron 48.1 - 53.0
- Internal bean temperature - 400-415°
- This is the stage where "first crack" begins
- Profile - The acidity brightens and body increases slightly

City Roast:
- Medium brown
- The beans are mostly still dry
- Agtron 43.1 - 48.0
- The acidity continues to increase and the body becomes more potent
- Internal bean temperature - 415-435°
- First crack stage is finished
- Profile - 50% of the sugar is caramelized, acidity is developed and the varietal character of a bean can be clearly tasted

City +:
- A more developed stage of City Roast, well beyond first crack. This roast level definition is from a well-known supplier of green coffee.

Full City:
- Rich brown color
- Beans may show tiny droplets of oil
- Agtron 38.1 - 43.0
- Good Balance between sweetness, body and acidity
- Internal bean temperature - 435-445°
- Just into the first snaps of second crack
- Varietal character is present with decreased acidity and slightly
bittersweet "roast taste"

Full City +:
- More developed version of Full City well into second crack. This definition is also from a well-known supplier of green coffee.

Vienna Roast:
- Moderate dark brown color
- Beans have oil on them
- Agtron 33.1 - 38.0
- Internal bean temperature - 445-455°
- Second crack at or near completion
- Acidity muted. Cup quality is bittersweet with heavier body

French Roast (some call this Italian and some also call the next stage, Italian):
- Dark brown color
- Beans covered with oil
- Agtron 28.1 - 33.0
- Acids are radically decreased
- Internal bean temperature - 455-465°
- Subtle nuances are mostly gone. Body dominates with burnt undertones

Spanish Roast (some call this Italian and some recognize Italian as
another stage just before this one)
- Beans are nearly black and oil-covered
- Flavor compounds are degraded and charcoal tones are present
- Agtron 8.0 - 28.0
- Internal bean temperature - 465-480°
- Burnt bitter tones dominate

Here is a picture showing what the beans at these roast levels:

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Unread 12-24-2011, 07:56 PM   #3
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Have you ever sampled any of these Wood Roasted Coffees?

http://www.saveur.com/article/kitche...e-theres-smoke

Millar's is a SW Washington roaster.

http://millarscoffee.com/
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Unread 12-24-2011, 09:57 PM   #4
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I have a friend who roasts over a wood fire. The coffee is good, but is't tough to control the roast since you really can't control the heat very easily.
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Unread 12-25-2011, 09:03 AM   #5
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That's some great info, Ron!!
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