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Home arrow Top Blog Articles arrow Coffee Articles arrow Coffee Roast Styles
Coffee Roast Styles PDF Print E-mail
Written by c0ff33   
May 28, 2011 at 01:50 AM

This list should help as a beginning point but it must be pointed out that every roasting company has a slightly different perspective of where they draw the lines. Some roasters also use different names instead of these common names.

  • 1. Light Cinnamon Very light brown, dry , tastes like toasted grain with distinct sour tones, baked, bready
  • 2. Cinnamon Light brown and dry, still toasted grain with distinct sour acidy tones
  • 3. New England Moderate light brown , still sour but not bready, the norm for cheap Eastern U.S. coffee
  • 4. American or Light Medium light brown, the traditional norm for the Eastern U.S .
  • 5. City, or Medium Medium brown, the norm for most of the Western US, good to taste varietal character of a bean.
  • 6. Full City Medium dark brown may have some slight oily drops, good for varietal character with a little bittersweet.
  • 7. Light French Moderate dark brown with oily drops, light surface oil, more bittersweet, caramelly flavor, acidity muted.
  • 8. French Dark brown oily, shiny with oil, also popular for espresso; burned undertones, acidity diminished
  • 9. Italian or Dark French Very dark brown very shiny, burned tones become more distinct, acidity almost gone.
  • 10. Spanish Very dark brown, nearly black and very shiny, charcoal tones dominate, flat.

Espresso roast
Espresso roast as such really doesn't have much of a meaning. Or put another way it has so many meanings that the term is difficult to give a definitive definition. Typically espresso roast refers to a dark roast blend that is blended to produce a produce a rounded cup perfect for espresso. Having said this there is not anything wrong wit making other forms of coffee with "espresso blend" coffee. Typically espresso roast will vary between Full City and Italian roast in darkness. It should also be pointed out that depending on whether someone is making milk based drinks or drinking straight shots makes difference in choice of espresso blends. A slightly more pungent espresso blend is appropriate for mild based drinks since the coffee will need to cut through the milk while a blend designed for straight shots will try to accentuate the sweetness of properly made espresso. Espresso is the only place that robusta is typically used in specialty coffee.


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Last Updated ( Jul 04, 2013 at 10:55 AM )

Espresso machines have become more and more popular over the last decade. The first commercial espresso machines were built by Achille Gaggia in 1938. They work on the principle of hot water being forced over coffee under pressure to produce espresso coffee.The size and complexity of machines vary and consideration must be given before choosing the right system.


Smaller espresso machines have a single group head and low capacity boilers. Some of these single group machines have hand fill water tanks however most commercial espresso systems need a mains water supply. Single group espresso machines have a single steam wand for steaming and foaming milk and can produce either one or two cups of espresso coffee at any one time.


Commercial espresso machines have one, two, three or four group heads, one or two steam wands, hot water facilities and a cup warming areas. Choices of semi or fully automatic group heads are usually available however automatic group heads are the most popular. These automatic group heads allow the water doses to be pre-set providing a more constant product.


Each group head can produce one or two espresso coffees at a time.  Water boiler capacities vary and must be taken into consideration when selecting the right espresso machine. If high volumes of coffee or hot water are required high volume espresso machines with high capacity water boilers are necessary. It is also important to have the right power supply for the model selected.


Most high volume espresso machines need minimum 20 amp power supply. This allows the water boilers to recover quickly after water of steam has been drawn off. The most common espresso machines are two group machines. Usually they have two team wands allowing more than one operator to use the machine at any one time. A 10 litre boiler and a 20 amp power supply should be ample for most small to medium requirements.Three and four group espresso machines have larger water boilers and may need 30 amp or 3 phase power supplies.


The demand for espresso machines with high level group heads has increased due the growth of the takeaway coffee market. The requirement for large cup volumes and high volume demand has seen a growth for the more powerful espresso machines. Some of the most popular espresso machines manufactures include Wega, Gaggia, Brasilia, and Iberital. 


Wega espresso machines are now one of Italy’s largest machine manufacturers and produce high quality and innovative systems. Gaggia and Brasila espresso machines are also produced in Italy and have been popular for many years. Iberital espresso machines are produced in Spain. The high level group head models with high volume boilers are very popular in the takeaway market.


Smaller volume domestic espresso machines vary. It is very important to select the correct machine for your situation. Some smaller units do not have pressure boilers and struggle to produce both espresso coffee and steamed milk at the same time. Large espresso machines with pressure boilers are recommended particularly if more than one cup of coffee is required.