FRENCH ROAST COFFEE Not all beans are created equal, and only the hardest could withstand French Roast.
French Roast subjects beans to a high intensity that weaker beans could not stand.
The transformation of the chemical and physical properties of coffee occurs during the roasting. Subjecting green coffee to intense heat naturally changes its color, smell and density. Roasting gives character to coffee flavor. The carbohydrates and fat contents of the beans are transformed into aromatic oil and heat burns off the moisture and carbon dioxide.
There are six degrees of roasting and these are: Cinnamon, the lightest roast with the beans still at almost a green state; Full City Minus, the next lightest roast with slightly developed coffee beans; Full City, here the beans are allowed to attain full development where the worst and the best qualities are revealed; Full City Plus, popularly used by commercial roasters, this is where the bad qualities of low grade beans could either be hidden or “corrected”; French Roast, this is the darker roast, where only the hardest beans could stand, perfectly done French roast brings out a full bodied, rich and flavorful coffee; and the Espresso Roast, the darkest roast producing smooth and creamy tasting coffee. French Roast and Espresso roast are often mistaken to be the bitter tasting roasts; however it should not be the case. The bitter tasting roast is only a result of miscalculated roasting. On the contrary, perfectly done French roast should have the full bodied, almost sweet with dark chocolaty taste. To have a perfect French Roast, you have to have all your senses participating. Initially you have to pour the selected beans in a preheated roasting machine. The machine must be in the average of 450 degrees Fahrenheit before the green coffee beans are poured. The roaster can “see” the color of the beans by pulling regular samples. He judges the level of roast by “hearing” the cracking noises. Cracking indicates the quality of beans, stronger cracking sounds means higher quality beans. First crack means the beans have expanded, at least doubled their sizes. The second crack means that the beans are almost ready. Three to five seconds after the second cracking noise is called the “French Roast”. Five to seven seconds after that is Espresso and just a second after espresso would mean charcoal. Perfect or precise timing would give the roaster the desired roast. When the door of the inner drum of the roasting machine is opened, you would “smell” the aroma coming from the fumes. French Roast unlocks the exquisite sweet caramel like smoky flavor in those green coffee beans. |
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French Roast
Our darkest roast using a special blend that accentuates the intensity of darker roasted coffees. Deep and smoky, our French Roast brews a pungent cup with pronounced smoky overtones. Complex, rich and superbly aromatic.
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