About Roast Levels

Roast Levels
All of my coffees are offered as a selectable roast level with a suggestion of how I feel the coffee performs best. For example, I feel that my Kyoto blend tastes its best when roasted to a medium-dark level however if you prefer to drink light coffees, I will still roast it to your preference. 

When coffee is roasted it goes through a yellowing (drying phase), browning, then a high energy release known as first crack. This is when moisture in the seed escapes the interior. This first crack marks the beginning of a light roasted coffee offering fruity and bright flavors. 

First crack will last for a period of approximately one to two minutes before quieting down. This marks the medium roast with more roasted, nutty, and caramel flavors. 

When taken a little further the coffee will then start snapping entering the dark roasted phase. This is when oil on the surface of the bean begins to show and more bittering, chocolate flavors will come out. I prefer to stop the roast before the beans come out far too oily as it is a fire hazard and I feel the flavors are completely roasted out of the bean. I have since removed the "extra dark" option due to this. This is also known as a Vienna or Italian roast level.