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Different coffees are at their best at different degrees of roast.  We spend hours experimenting with our coffees to get the peak flavor from each single origin coffee and blend.  Here is a brief explanation of our roasts.  These are basic parameters as EVERY coffee is different!

CITY +
The beans have completed the first crack and developed a smooth bean surface.  This roast is used to highlight a coffee with floral and citrus accents.  There will not be a lot of "roast" flavor.

FULL CITY
The beans deepens in color as the sugars continue to caramelize.  This roast still retains the origin character of the coffee and accentuates the nuttier coffees.  This is stopped before any sign of the second crack.

FULL CITY +
The beans develop small droplets of oil on the surface.  This is allowed to roast slightly into the second crack where the bean structure itself begins to fracture.  This roast has more roast flavor and brings out some wonderful oily bittersweets in some coffees.

VIENNA
This is our roast for espresso.  The beans are allowed to fully enter the second crack and the beans develop a smooth oily surface.  The roast character begins to overpower the original character for normal brew methods, but it is perfectly balanced for the espresso extraction process.
DEGREE OF ROAST