The roasters at Flamenco take coffee roast degrees very seriously and this is their explanations of what they strive for:
- City Roast: Our lightest roast. A bean’s acidity is unalienated and at the forefront of the cup. The natural, more subtle nuance is most perceptable, and the coffee’s body and sweetness have yet to be maximized.
- Full City Roast: Slightly touching the “second crack,” less acidity and more sweetness is apparent as its natural sugars begin to caramelize. You may still consider this a “light roast,” approaching medium. This is Flamenco’s recommended roast degree for many coffees.
- Vienna Roast: The beans begin to break down at this degree as the “second crack” continues. Acidity has muted, while sweetness builds and the cup becomes fuller bodied.
- French Roast: This is the darkest we recommend. Much of the gentler nuance and aromatics are burned away, and the profile left is typically that of caramels, chocolates, dark fruits and carbons. A hearty, bold brew of more limited dimention.
- Italian Roast: Very few coffees can handle this roast degree without tasting like ash. To some this is desirable, but we think it should be used sparingly at most.
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For more information about Flamenco Roast Degrees, please Contact Us.
