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I want my beans roasted. What next?

by Green Beanery October 18, 2018

We offer a roasting chart to help explain what our six different roast profiles entail. If you haven't come across this chart yet, here it is below.

American

also called
Cinnamon Roast

Lightly roasted; dry and light bodied with little brightness, and low acidity. The roast temperature is kept low enough to preserve sugar content and aroma, as such American roasts are often used for cupping and professional tasting.

City

also called
Breakfast Roast

Medium light brown beans with some brightness. The sugars are lightly caramelized. No oil shows on the surface. A dry and light-bodied bean finish.

Full City

also called
Dark Roast

Medium dark brown beans with increased brightness. A mostly dry bean but oily drops may appear on the surface and increase body as a result. Full City roast profiles feature caramel or chocolate undertones and retain most or all of their origin characteristics.

Vienna

also called
Continental Roast

Rich brown beans - extruded oils give the coffee a deeply satisfying and textured full-mouthed feel called 'body'. This body may come at a cost, however: some of the bean’s subtler origin characteristics are overwhelmed. Many consider this an ideal roast for espresso.

French

also called
Espresso Roast

Deep brownish-black beans partly or fully covered in oil; very shiny in appearance. Body dominates as a result of low acidity. The sugars are fully caramelized, producing burned overtones.

Italian

also called
Spanish Roast

Almost black and oily. Very little aroma. Virtually no subtle nuances of the original taste remain. The sugars are heavily caramelized, giving off a burned flavor as the bean chars. Many choose this roast for American espresso.