Coffee Roasting

Roasting is a heat process that turns coffee into the fragrant, dark brown beans we love.  Before being roasted, the beans are stored green, so they can be kept without loss of quality or taste. Once roasted, however, they should be used as quickly as possible.

Roasting is a technical skill which approaches an art form.  It takes years of training to become an expert roaster with the ability to 'read' the beans and make decisions with split second timing. The difference between perfectly roasted coffee and a ruined batch can be a matter of seconds.

Roasting brings out the aroma and flavor that is locked inside the green coffee beans.  A green bean is soft and spongy to the bite and smells green, almost 'grassy.'  Roasting causes  chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee.  Roasted coffee weighs 20% less than its original green form because the moisture has been roasted out. Roasted beans are crunchy to the bite, ready to be ground and brewed.

Most roasters have specialized names for their favored roasts and there is very little industry standardization.  In general, roasts fall into one of four color categories—light, medium, medium-dark or dark. 

Within the four color categories, you are likely to find common roasts as listed below.  There can be a world of difference between roasts!

Light Roasts

Light brown in color. This roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface

  • Light City
  • Half City
  • Cinnamon

Medium Roasts

Medium brown in color with a stronger flavor,  and a non-oily surface. This roast is often referred to as the American roast because it is generally preferred in the United States.

  • City
  • American
  • Breakfast

Medium—Dark Roasts

Rich, dark color with some oil on the surface and with a slight bittersweet aftertaste

  • Full City

Dark Roasts

Shiny black beans with a oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage.  Dark roast coffees run from slightly dark to charred.

  • High
  • Continental
  • New Orleans
  • European
  • Espresso
  • Viennese
  • Italian
  • French
http://www.mesquiteroasted.com/coffee-news/2015/7/11/coffee-roasting

How Do You Take Your Mesquite Roasted Coffee?

The Ethiopians drink dark coffee with maybe a pinch of salt. The Italians are the unrivaled World Masters of Espresso drink their espresso with sugar.

The Swiss enjoy with equal parts of hot chocolate and the Mexicans add cinnamon.

The Greeks enjoy coffee iced or very dark frothed with sugar and cream.

The Belgians, like the Swiss drink theirs with chocolate. Moroccans drink their coffee with peppercorns or cardamon.

Coffee drinkers in the Middle East usually add cardamon and spices.

Whipped cream is the favourite amongst Austrians and with Irish coffee drinkers.

The Egyptians like the Ethiopians are extremely fond of pure and strong coffee. They serve unsweeteened coffee to mourners and sweetened coffee at weddings.

We drink our Mesquite Roasted Coffee because of it's the smooth rich taste.  We really like coffee with dessert and usually add a very slight amount of sugar (more like a seasoning rather than a sweetner) plus a tablespoon of cream to hot MRC. These things bring out the full spectrum flavor of mesquite roasted coffee on to the palate with food.

http://www.mesquiteroasted.com/coffee-news/2015/6/5/how-do-you-take-your-mesquite-roasted-coffee