Did you know that coffee's freshness begins to diminish within 7-10 days of roasting?  With that in mind, let us share the benefits of fresh roasted coffee!

1.  Superior Flavor - Freshly roasted coffee contains the truest flavor of the coffee.  With a fresh roasted cup, prepare to savor the distinct flavors of the bean's origin.  Common flavors are citrus, chocolate, bourbon, tobacco, and caramel just to name a few. 

2.  Enhanced Aroma - Let your nose guide the way on this one!  Smell a handful of grocery store coffee.  Then smell fresh roasted coffee!  There is a HUGE difference!

3.  Unique Quality - We roast in small batches which allows us to monitor the beans through the whole process ensuring an even roast.  This is not something that the "big guys" can offer!



Coffee Roasting and Brewing has a vocabulary specific to the trade.  Below are some common terms and definitions!


BUZZ WORDS!


Blends - 
A blend refers to a combination of coffees from different countries. 
 
Fair Trade (FT) - 
Fair trade is an organized social movement and market-based approach to empowering developing country producers and promoting sustainability. Generally, a third party oversees the agreements to ensure that the farmers earn a fair price.  

FTO - 
FTO is shorthand for a coffee that is certified as both Fair Trade and Organic

Organic (O)- 
Beans must be grown using no synthetic pesticides or other prohibited substances for at least three years.  The farm must also follow a sustainable crop rotation.

Shade Grown-
Beans are grown underneath, or intermingled with shade trees.  This provides shelter for naturally migrating birds.  This distinction also means that the farm uses no synthetic chemicals.  

Single Origin- 
Single origin beans are all sourced from the same geographic region. 

Swiss Water Process-
The trademark “Swiss Water Process” removes caffeine from coffee without the use of solvents or chemicals. 


ROASTS DEFINED!




Cinnamon Roast - 
The most lightly roasted coffee.  A cinnamon roast will be very light in color and often has a strong, sometimes sour acidity.  This roast has little aroma and taste of grains with a thin body.  The bean will be dry.

Light Roast-
This roast is more complete.  The acidy notes will be powerful and distinct to the bean origin.  The body remains to be quite thin.  The bean will also be dry.

City/Medium Roast - 
Flavor is fully developed.  Acidity is rich and the characteristics of the bean are clear.  The bean surface will be dry.

Full City Roast - 
This is the norm for many speciality roasters.  Acidity and characteristics of the bean begin to mute in favor of sweetness and body.  The bean will appear mostly dry with some tiny oil droplets. 

Dark Roast/Full City+ - 
A roast slightly darker than Full City. At this level acidity is hidden as well as the bean characteristics.  Bittersweet tones dominate.  This bean will be dark brown with a shiny surface.

French Roast - 
This roasted bean is dark through and through.  It's beyond caramel with spicy charcoal notes.   French roasted beans are typically glossy because the oils have surfaced and coated the exterior. 

Italian -
This roast has more pronounced oil and bittersweet notes.  This is the most common roast level for espresso.  This roasted bean will be very dark and shiny.