Coffee Bloom
What is a coffee bloom and is it a good or bad thing? The coffee bloom is the release of carbon dioxide gas when hot water is poured over ground coffee beans. Carbon dioxide gas is trapped inside coffee beans when they are roasted. Darker roasts contain more carbon dioxide and lighter roasts contain less. Roasted whole beans retain the carbon dioxide longer than roasted and ground coffee and storing in a cool environment keeps the carbon dioxide longer. The antioxidant compounds that give coffee its health benefits and flavor are trapped in the carbon dioxide as well.
More Carbon Dioxide, More Bloom, More Flavor and Better for You
Store your coffee as green beans if you have the ability to roast. Store them as roasted whole beans otherwise. Store in a cool and dry location and grind just enough coffee just before brewing. Doing all of this will give you a bigger coffee bloom when you add water and better flavor and health benefits as well. It all has to do with the antioxidants after all.
Antioxidants
Regular and organic coffee antioxidants are good for you and are what give coffee its flavor.
So, just what are antioxidants and why should we want to have more of them? Scientifically an antioxidant is a molecule that inhibits the cell damage and cell death in human cells caused by oxidative breakdown of other molecule in the cell. Oxidation is a factor in sickness and aging. Antioxidants help prevent the damage caused by excessive oxidation and to a degree inhibit the aging process. When an oxidative reaction brought on by disease gets going it produces free radicals that start chain reactions which in turn cause cell and tissue damage. The human body has or uses antioxidants to control this situation. Natural means of controlling oxidation include vitamins C and E as well as glutathione. It is low levels of antioxidants that can lead to a condition referred to as oxidative stress and resultant damage to cells in the body. Organic coffee antioxidants are in the same class of molecules that help reduce oxidation.
So, when you see a substantial coffee bloom you know that you have stored your coffee correctly and that your coffee is full of healthy antioxidants. What are some of the health benefits of antioxidants?
Less Cancer, Less Diabetes and Fewer Neurological Degenerative Diseases
Drinking coffee is associated with a lower incidence of several forms of cancer. People who drink four to six cups of coffee a day experience half the incidence of Type II diabetes. And coffee drinkers are less prone to Alzheimer’s disease and Parkinson’s disease. It appears to be all about the antioxidants. And preserving these antioxidants is good for you.
More about the Coffee Bloom
When you store roasted coffee, it releases carbon dioxide or degases. That is to say the gas inside the bean seeps out. This goes faster in heat and slower in cold. When you pour hot water over your freshly ground coffee the pleasant aroma and foam on top of the coffee is the coffee bloom, a sign of great fresh coffee.
How Much Coffee is Safe?
A government panel recently suggested that there are no long term health risks of drinking three to five cups of coffee a day. In fact they noted that coffee drinkers have a lower risk of getting Type II diabetes and heart disease. What are the benefits of drinking coffee and what are the problems if you exceed the guidelines? Big Think posted an article about the dietary guidelines relating to coffee.
Good news for coffee drinkers across America: a U.S. government-appointed panel of scientists has found three to five cups a day doesn’t pose any long-term health risks. In fact, a caffeine habit could even reduce risks of cardiovascular disease and type-2 diabetes. Just make sure you take it easy on the cream and sugar.
The Dietary Guidelines Advisory Committee has been charged with updating guidelines that act as suggestions for other agencies to follow, such as the FDA and Department of Agriculture. Roberto A. Ferdman from The Washington Post reports that this decision has broken the committee’s silence on coffee that’s gone on for over 40 years. One member of the committee, Tom Brenna, a nutritionist at Cornell University, said to Ferdman:
“I don’t want to get into implying coffee cures cancer – nobody thinks that. But there is no evidence for increased risk, if anything, the other way around.”
The dietary guidelines folks are concerned that if you add too much cream and sugar to your coffee you are going to offset the benefits of drinking coffee. But, there are other concerns. So, how much coffee is safe, and why is that?
How Much and Why?
Time has published an article asking, how much coffee should you be drinking.
The Dietary Guidelines Advisory Committee concluded that strong evidence shows moderate coffee consumption (3 to 5 eight-ounce cups per day, or up to 400 milligram/day caffeine) isn’t tied to any long-term dangers for healthy people. Now, the word “healthy” is key (read on for more), and this is a general statement, not a directive. In other words, the committee isn’t saying that everyone should drink 3 to 5 cups a day.
Even if it may offer some benefits, it’s important to listen to your body. Some people can drink a strong cup of coffee and feel fantastic. Others may drink half a cup and feel jittery and be left with an upset stomach. There’s a lot of individual variation when it comes to how coffee makes you feel. So, don’t take this as a green light to down a pot a day. Consider what feels best for you. (And if the answer is none, there’s no reason to start drinking java.)
In short, if you have stomach ulcers or esophageal reflux you may want to cut back on your coffee intake because caffeine stimulates acid secretion. If you have a troublesome anxiety disorder and get more jittery after you drink coffee you should probably drink decaf or skip coffee entirely. All of us are different and to the extent that coffee bothers you it may be wise to cut back. On the other hand there are a lot of really good benefits from drinking coffee.
Coffee Benefits
The benefits of organic coffee are those of coffee and those of organic production, processing and storage.
Coffee drinkers are less likely to develop any of several types of cancer. Drink coffee regularly and you are less likely to get type II diabetes, Alzheimer’s disease, Parkinson’s disease, or depression. There are, unfortunately a whole host of chemical impurities that may be found in a cup of regular coffee. The benefits or organic coffee over regular coffee hinge on the fact that healthy organic coffee is free of these substances.
Hundred and Thirty Chemicals That You Can Do Without
Health authorities in Australia have found that more than 130 different impurities may be found in a cup of regular coffee. These contaminants include metals such as aluminum and zinc, pesticide residues, ochratoxin A, acrylamide, furan, and polycyclic aromatic hydrocarbons. Some polycyclic aromatic hydrocarbons are found to cause cancer. Furans have been associated with skin disorders, liver problems, certain kinds of cancers, impairment to the reproductive, endocrine, and immune system, as well as effects on embryonic development. The benefits or organic coffee start on the coffee farm when the farmer uses sustainable growing practices.
Drink More Coffee
No less an authority than the Dietary Guideline Advisory Panel says that you should drink more coffee. The Washington Post reports on why Americans should drink more coffee.
Not only can people stop worrying about whether drinking coffee is bad for them, according to the panel, they might even want to consider drinking a bit more.
The panel cited minimal health risks associated with drinking between three and five cups per day. It also said that consuming as many as five cups of coffee each day (400 mg) is tied to several health benefits, including a reduced risk of cardiovascular disease and type 2 diabetes.
The recommended level is three to five cups a day but the average American coffee consumption is one cup a day. The elite dietary panel says that you should drink more coffee. We also have a couple of suggestions regarding what kind of coffee you drink.
Grind Just before Brewing
Whole bean coffee lasts longer than ground coffee. So buy roasted coffee beans and grind just enough just before brewing. Not only is flavor preserved but regular and organic coffee antioxidants, the chemicals that make coffee healthy, last longer inside a whole bean. The Post also notes that most Americans drink bad coffee, namely ground coffee that sits on the shelf forever and has lost much of its flavor and health value.
People in this country, on the whole, are actually drinking worse coffee today than they have in the past. And the reason appears to be that they value cheapness over quality – and convenience over everything. “A lot of people in America would take a sip of single origin high-end coffee and not appreciate the taste,” said Howard Telford, an industry analyst at market research firm Euromonitor.
“Price is important because if you can’t afford it, you can’t buy it, but convenience is the one thing that’s really changing trends these days.” Indeed, the bulk of this country runs not on single-drip artisanal coffee, but standard, pre-ground coffee, which, by most coffee snobs’ measures, is one of coffee’s most inferior forms.
So, skip the convenient, cheap, ground, bad coffee and grind your whole bean coffee just before brewing. And, by the way, make it organic.
Why Organic Coffee
The point of drinking healthy organic coffee is that it is good for you and good for the environment.
Healthy organic coffee has been around for a long, long time. Unfortunately in the modern era the use of pesticides and herbicides has entered the picture in growing many crops, including otherwise healthy organic coffee. Although non-organic contaminants do not necessarily reduce the beneficial health effects of a healthy cup of organic coffee the non-organic contaminants cause problems of their own.
A study by the Australian Food Standards Authority revealed that as many as 133 contaminants may be in a cup of commercially available coffee. These contaminants include metals such as aluminum and zinc, pesticide residues, ochratoxin A, acrylamide, furan, and polycyclic aromatic hydrocarbons. Some polycyclic aromatic hydrocarbons are found to cause cancer. Furans have been associated with skin disorders, liver problems, certain kinds of cancers, impairment to the reproductive, endocrine, and immune system, as well as effects on embryonic development.
So, drink more coffee and reduce your risk of Type II diabetes, various forms of cancer, multiple sclerosis, depression, Alzheimer’s disease and more. And drink healthy organic coffee and avoid the impurities too often found in regular coffee.
What Is Bird Friendly Coffee?
There are various certifications to look for when you want healthy organic coffee. We have written about USDA certification and certification by the Rainforest Alliance and UTZ. And we have written about shade grown coffee. The Smithsonian Migratory Bird Center has come out with a certification for Bird Friendly Coffee!
The Smithsonian Migratory Bird Center has developed the only 100% organic and shade-grown coffee certification available: Bird Friendly.
That’s right-no other bag guarantees that every bean is produced organically and under high-quality shade. Our seal of approval ensures tropical “agroforests” are preserved and migratory birds find a healthy haven when they travel from your backyard to those faraway farms producing the beans you so enjoy every morning.
Bird friendly coffee comes from coffee plantations with a variety of shade trees and not just a monoculture on one kind. The Smithsonian requires native trees appropriate for native birds. But, what makes bird friend coffee so great?
Shade Grown Coffee
Growing coffee in the shade is nature’s way of growing coffee.
Growing organic coffee in the shade is how growers follow the traditional means of growing coffee. Coffee is grown in the tropics and traditionally grows on the sides of hills and mountains. The time honored means of planting is to put 20 seeds in a hole of which about half survive to grow into coffee bushes. Traditional planting takes place at the start of the rainy season. It takes several years for coffee to mature and start producing coffee beans. Thus traditional growers often plant other crops amount the coffee while it is maturing. Today most growers follow the example set in Brazil of growing seedlings in a greenhouse and then planting outside when they are ready. Growing organic coffee in the shade is done by two methods. One is to partially clear forest and plant coffee. The other is to plant trees among the coffee in order to provide shade. When fruit trees are used the coffee grower enjoys two crops on the same land.
And when trees are left in place the result is bird friendly coffee. Most experts agree that shade grown coffee is better coffee, more flavorful and mild. But the best part of shade grown coffee is preservation of the environment. This method of growing coffee protects the soil, the water table and the plants. Because plants are not bunched together they are less likely to be infested by insects or plant diseases. This removes the need to use powerful insecticides and pesticides so that the end result is organic shade grown coffee. And not using insecticides and fungicides also results in healthier birds!
Orange Collared Manakin
Which Birds Are We Talking About?
Here is a list of the birds that inhabit or migrate to tropical and semitropical coffee plantations and are primary beneficiaries of bird friendly coffee growing, courtesy of Audubon.
- Sharp-shinned Hawk
- Broad-winged Hawk
- American Kestrel
- Lesser Nighthawk
- Ruby-throated Hummingbird
- Yellow-bellied Flycatcher
- Traill’s (Willow and Alder) Flycatcher
- Least Flycatcher
- Hammond’s Flycatcher
- Brown-crested Flycatcher
- Sulphur-bellied Flycatcher
- Western Kingbird
- Yellow-throated Vireo
- Blue-headed Vireo
- Warbling Vireo
- Red-eyed Vireo
- Yellow-green Vireo
- Violet-green Swallow
- Cliff Swallow
- Barn Swallow
- Blue-gray Gnatcatcher
- Swainson’s Thrush
- Wood Thrush
- Golden-winged Warbler
- Tennessee Warbler
- Nashville Warbler
- Northern Parula
- Yellow Warbler
- Magnolia Warbler
- Golden-cheeked Warbler
- Black-throated Green Warbler
- Townsend’s Warbler
- Blackburnian Warbler
- Black-and-white Warbler
- American Redstart
- Worm-eating Warbler
- Ovenbird
- Louisiana Waterthrush
- Kentucky Warbler
- Mourning Warbler
- MacGillivray’s Warbler
- Hooded Warbler
- Wilson’s Warbler
- Canada Warbler
- Yellow-breasted Chat
- Summer Tanager
- Western Tanager
- Rose-breasted Grosbeak
- Indigo Bunting
- Painted Bunting
- Orchard Oriole
- Baltimore Oriole
What Is a Bronx Bomber?
No. We are not asking about Mickey Mantle, Roger Maris, Joe DiMaggio, Lou Gehrig or Babe Ruth. The Bronx Bomber we refer to is a coffee drink with alcohol. The Bronx Bomber is a summer drink but you will be forgiven if you make it in the depths of winter. Our preference is to make Bronx Bomber coffee with healthy organic coffee and all organic ingredients. So, what is a Bronx Bomber?
Bronx Bomber Coffee
The Recipe
Fill a cocktail shaker with cracked ice.
Add 1/8 ounce of absinthe and 1 ½ ounces of gin.
Make a double shot of espresso with one of the Colombian organic coffee brands, pour over the ice and shake briefly.
Pour liquid, straining out the ice, into an eight ounce glass
Drink and repeat process as desired.
Why Organic Coffee?
You can make this drink with regular coffee but we prefer organic. Healthy organic coffee has been around for a long, long time. Unfortunately in the modern era the use of pesticides and herbicides has entered the picture in growing many crops, including otherwise healthy organic coffee. Although non-organic contaminants do not necessarily reduce the beneficial health effects of a healthy cup of organic coffee the non-organic contaminants cause problems of their own.
A study by the Australian Food Standards Authority revealed that as many as 133 contaminants may be in a cup of commercially available coffee. These contaminants include metals such as aluminum and zinc, pesticide residues, ochratoxin A, acrylamide, furan, and polycyclic aromatic hydrocarbons. Some polycyclic aromatic hydrocarbons are found to cause cancer. Furans have been associated with skin disorders, liver problems, certain kinds of cancers, impairment to the reproductive, endocrine, and immune system, as well as effects on embryonic development.
And organic coffee is good for the environment. Organic certified coffees are grown to reduce and prevent soil erosion. Growers use only natural fertilizer and avoid chemical use. They follow good farming practices including integrated pest management, avoid deforestation, and protect water sources, native and endangered species and use native fauna for shade grown coffee.
Why Would a Bronx Bomber Drink Bronx Bomber Coffee?
The last two years were not kind to the Bronx Bombers. The Yankees failed to make the playoffs for the second straight year shortstop and backbone of the team, Derek Jeter retired. This was year after star reliever Mariano Rivera hung up his glove. Bronx Bombers and Bronx Bomber fans may be forgiven for wanting to imbibe an alcoholic drink to help forget the 2015 season. However, the Bronx Bomber drink contains espresso! So, that will hopefully give the New York Yankees the wakeup that they need to get back on top. Spring training starts in February and the first game against the Phillies is March 3 in Clearwater, Florida. So, pack up your cocktail shaker, absinthe, gin and Colombian organic coffee and buy your ice in Florida just before the first game. Come cheer for the Bronx Bombers and enjoy a Bronx Bomber or two in honor of the home team!
Rain in Brazil Means Cheaper Coffee
Coffee prices fell to their lowest level in a year as drought relief comes to Brazil. The Wall Street Journal writes about expected weather and how coffee sinks to a one year low.
Coffee prices tumbled to the lowest level in nearly a year, as investors recalibrated their expectations for supplies amid signs that weather conditions in Brazil support a healthy harvest.
Arabica coffee for March delivery fell 8.20 cents, or 4.9%, to settle at $1.5940 a pound on the ICE Futures U.S. exchange. This was the lowest close since Feb. 18, 2014, and the biggest one-day percentage drop since Nov. 20.
The weather in Brazil has been better than some investors had expected. Intermittent rainfall is keeping coffee trees hydrated and on track for a healthy crop, said James Cordier, president of Liberty Trading Group in Tampa, Fla. Brazil is the source of roughly half of the world’s arabica beans, a type of coffee prized for its mild flavor.
Brazil is now “getting showers every day or every other day, which is quite normal for this time of year,” Mr. Cordier said. “The idea that the coffee crop would be weighed down by dry weather conditions is just incorrect,” he said. “The drought is far behind us, and the trees have recovered quite well.”
In short, rain Brazil means cheaper coffee. Brazil is the big dog in the coffee world and when drought damaged crops last year prices went up globally.
End of the Downturn, or Not
According a United States Department of Agriculture report global coffee production forecast for the 2014/15 growing season is that coffee production will be down 2.7 million bags compared to the previous growing season. This is because increases in production elsewhere were more than offset by a loss of 5 to 10 million bags in Brazil because of the draught. A bag of coffee weights 69 kg or 152 pounds. But, now the news from Brazil is that it is raining every day as it should during this time of the year. But according a report from Reuters it is not clear that all crops are safe or that drinking water for city residents will be plentiful with a good Brazil water supply.
Southeastern Brazil is getting some rainfall a year after a record drought started, but not enough to eliminate worries about electricity rationing, drinking-water shortages or another season of damaged export crops, meteorologists said.
Record-high temperatures and the most severe drought in at least 80 years punished southeastern Brazil last year, a region accounting for 60 percent of the country’s gross domestic product. Lingering climate challenges could threaten a tepid economic recovery.
Private weather forecaster Somar warned of irregular rainfall in the center-west soy belt as well as the southeast throughout the month as an atmospheric blockage prevents a cold front from advancing over the key producing regions in the world’s largest exporter of coffee, sugar, soy and beef.
That is especially worrisome in the southeastern state of Minas Gerais, which produces half of Brazil’s coffee. Drought there last year wiped out as much as a third of the crop in some areas, causing global Arabica prices to rise 50 percent over the year even as most other commodity markets tumbled.
As with all agricultural endeavors the farmer simply needs to plant and tend his crops and hope that the weather cooperates. While a drought means reduced production a rain in Brazil means cheaper coffee. And for us at Buy Organic Coffee that means more healthy organic coffee as well.
Add a Little More Zip to Your Chocolate Mocha Latte
Chocolate mocha latte is a popular coffee house coffee. A way to add a little more zip to your chocolate mocha latte is to add an ounce of two of Kahlua. You probably will not get the Kahlua with you mocha at the coffee house but you can make it at home. And, don’t forget to make your espresso with healthy organic coffee.
Mocha Latte
Chocolate Mocha Latte: Coffee House Version
Espresso
The basis of coffee house coffee is espresso. Espresso is very concentrated coffee that retains a lot of dissolved as well as suspended solids from the roasted coffee bean. It is made by forcing steam (boiling water) through fine ground coffee. It has a thicker feel because of the suspended solids and foam because of the pressurized steam. Espresso concentrates the flavors of coffee and is served in a small cup, usually an ounce (30 cc). A cup of espresso typically has between 40 and 75 milligrams of caffeine while a standard cup of percolated coffee contains about twice this much but in an 8 ounce cup. Thus coffee house coffee espresso is about four times more concentrated than the cup of coffee that you had a home for breakfast.
The standard variations on the coffee house coffee theme are Americano, Breve, Cappuccino, Latte and Mocha.
Latte and Breve
Both of these are made with espresso and foam. Latte is made with steamed milk and breve is made with half and half. For latte think “coffee with milk” or café au lait and for breve think “coffee with milk and cream.”
Mocha
Mocha is for coffee and chocolate lovers. It is made with espresso plus chocolate syrup plus milk. Saying chocolate mocha is redundant as mocha is made with espresso and chocolate.
How to Make a Chocolate Mocha Latte with Kahlua
The ingredient used to add a little more zip to your chocolate mocha latte is the Kahlua. But, to make this a great drink you need to get all of the steps right starting with the espresso.
You will obviously need an espresso maker and will need to learn how to make espresso. Make two ounces of express for each serving.
Ingredients include ice, 4 ounces of skim milk, three tablespoonfuls of chocolate syrup and two ounces of Kahlua. Ideally, if you are using organic coffee, you want to use organic ingredients throughout.
Add chocolate to the glass and then the espresso and then the Kahlua and then the ice. Steam the milk and layer out over the drink and serve.
Not only does Kahlua add a flavorful zip to your chocolate mocha latter but it tends to relax the drinker as well, making conversation easier and spirts rise. So be sure to have lots of coffee and other ingredients on hand because this drink may become addicting causing you to make repeated batches for your guests over an evening.
Espresso Martini
A sophisticated drink with coffee added is the espresso martini. This alcoholic coffee drink should not be confused with a traditional martini although it is served in the same kind of glass. The standard martini has been around for more than a century and was a favorite drink during Prohibition when bootleg gin was plentiful. A traditional martini, is made by pouring gin and sweet, white, vermouth, at a ratio of 1:1, into a mixing glass with ice cubes. The mix is stirred or shaken and then poured through a strainer into a chilled cocktail glass. An espresso martini however, uses Kahlua and vodka along with a shot of espresso served in the same kind of glass.
Espresso Martini
How to Make an Espresso Martini
You will need Kahlua, Absolute Vodka and any of the Colombian brands of organic coffee. A cocktail shaker is a good idea as well as a supply of cracked ice and a strainer. And do not forget martini glasses.
Grind you coffee and make espresso. You will need one ounce to make an espresso martini.
Add an ounce of espresso, an ounce of Absolute Vodka and an ounce and a half of Kahlua to your cocktail maker and add a couple of ounces of ice chips.
Shake vigorously for a minute and pour through the strainer into a martini glass. Enjoy.
The Mystique of the Martini
Although the traditional martini is still made as described there are variations. A dry martini is made with dry, white, vermouth. By the 1920’s it became common to ask for them. Over the course of the century the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1 and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, 12:1, or even 50:1 or 100:1 martinis became considered the norm.
A dirty martini uses a splash of olive brine or olive juice and is typically garnished with an olive and a perfect martini uses equal amounts of sweet and dry vermouth. Some famous martini lovers had their own preferences. For example, Noel coward suggest just forgetting the vermouth or at most “waving the glass in the direction of Italy” where much vermouth is made.
How about the Espresso Martini?
It is not Prohibition and the espresso martini skips both vermouth and in favor or coffee, Kahlua and vodka. But this is the era of the coffee shop, specialty coffee and the rise of healthy organic coffee. It may well be that the espresso martini could become the sophisticated drink of this century. Try one and see how you like it!
Best Tasting Coffee
Where can you find the best tasting coffee and how can you make the best tasting coffee? The first question has to do with kinds of coffee and degree of roasting. The second has to do with proper storage, grinding coffee just before making it and your choice of brewing methods. Our preference is always one of the Colombian organic coffee brands and pouring just boiled and slightly cooled water over coffee grounds in a cloth filter. But, depending on your own preferences there is more to the story about best tasting coffee.
Strong versus Tasty
If what you want is coffee with a lot of caffeine you want robusta coffee beans.
Robusta coffee is properly named Coffea robusta, or Coffea canephora. This variety of coffee is a more hardy plant than the Arabica variety. It is less prone to infestations of insects or plant disease so it is also cheaper to grow. Originating from plants in the western and central sub-Sahara Robusta yields more coffee beans than an Arabica plant and Robusta coffee beans contain about 2.7% caffeine as opposed to 1.5% for Arabica. The Robusta plant can grow as high as thirty feet. It is the primary coffee grown across most of Africa from Ethiopia on the Indian Ocean to Liberia on the Atlantic and South to Angola. The species has also been exported to Borneo, French Polynesia, Costa Rica, Nicaragua, Jamaica and the Lesser Antilles. The most recent export of Robusta coffee beans has been to Vietnam where coffee farmers produce the second largest volume of coffee in the world after Brazil. About a third of world coffee production is Robusta coffee beans of which the largest part come from the Highlands of Vietnam.
If you are looking for better taste you want Arabica coffee beans.
People buy Arabica coffee because it tastes better and has a better aroma. Arabica is higher quality coffee than Robusta.
Storage Is Important
No matter what kind of coffee you like, the freshest coffee is the best tasting coffee.
Fresh organic coffee will stay fresher if it is stored in a cool place and if it is in an airtight container. Organic coffee antioxidants are largely responsible for coffee flavor. Heat and oxygen are their enemies. Think cool, dry, and air tight when you store coffee.
If cool is good, is cold better?
If you buy coffee that is in an air tight container you can add to its shelf life by freezing it. But, once you open the container you let air and moisture inside. If you then repeatedly freeze and thaw the coffee you will keep adding moisture and shorten the shelf life of its flavor.
Convenience can kill coffee flavor. That favorite spot on the shelf by the stove works great when you need to find the coffee in the morning. But the same warm location spells doom for fresh organic coffee. Pick a spot away from the stove or any hot air vents.
Roasted to Your Taste
The roast can make the difference between mediocre taste and the best tasting coffee. Here are the various roasts and how they affect taste.
Cinnamon Roast 195 °C (383 °F)
New England Roast 205 °C (401 °F)
American Roast 210 °C (410 °F)
City Roast 220 °C (428 °F)
Full City Roast 225 °C (437 °F)
Vienna Roast 230 °C (446 °F)
French Roast 240 °C (464 °F)
Italian Roast 245 °C (473 °F)
Spanish Roast 250 °C (482 °F)
The stronger the roast the more caramelized the flavor of the coffee. Try a full city roast and then work your way up or down the roasting list in search of the best tasting coffee.