At The Coffee Cube, we find the perfect balance between acidity and flavor

Roast levels are a function of time and internal bean temperature.  

As the bean temperature increases, it undergoes a chemical change accompanied by two releases of energy known as the first crack and second crack.

Stopping the roasting process around these two events results in a range of commonly known roast levels.  Apart from the underlying bean itself, roast levels can influence flavors in the cup.  Generally, the darker the roast, the more the roast level influences flavor.

At The Coffee Cube, we vary our roast levels to suit the bean and the customer.  As a general guide, we find that most coffees respond best when roasted delicately to a point somewhere in between the light to medium roast, that is, past first crack, but before second crack. 

For most coffees, at this profile, we find the perfect balance between acidity and flavour.

“Here are some of the common forms of roast levels”

Light Roast (Cinnamon)  

This is the lightest roast and as the name implies, the beans are a deep cinnamon in color. The earthiness of the bean is forefront with wet grass, toasted grain and very bright character. The roast is stopped at the beginning of the first crack.

Medium Roast (Full City)

A medium roast is stopped right at the verge of the second crack. Typically, this roast is the best balance of time and heat to enjoy a coffee’s distinct origin with the roasting process unlocking as much of the organic compounds that define a coffee’s potential.

Dark Roast (Vienna) 

This roast is also known as a Light French Roast. The roasting process is stopped while the 2nd crack is underway and at this point the roast level begins to influence flavor. Distinct bitter sweet tones are present and acidity is neutralized.

French Roast

Here the roast level overtakes the bean’s natural flavor. Beans are dark brown, and oil covers the beans. As the beans are roasted to higher temperatures, caffeine content drops. Roasting is stopped at the end of the second crack.

Italian Roast

Approaching combustion, the beans are a very dark brown with burnt overtones coming to the fore. Oil covers the beans, acidity has been virtually roasted out.

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