Light roast 1
We roast over the first crack. The crack is the sound you hear when the moisture in the bean evaporates and the pressure rises, breaking the bean’s cell structure. In light roast, the coffee’s own innate flavours come more clearly to the fore and their acidity is emphasised.
Medium roast 2
We continue roasting after the first crack has already ended. We adapt the development of the roast to create a hint of toffee in the coffee so that the taste does not suffer.
Medium dark roast 3
As the roasting continues (not, however, to the second crack) the flavour and acidity of the coffee decrease slightly and so the mouthfeel grows softer and the flavour more chocolaty.
Dark roast 4
In this roasting grade, the second crack of the bean is already heard. Acidity decreases further, and the roasting aromas come out. This grade is the traditional espresso roast.
Very dark roast 5
The beans turn glossy when the oil rises to the surface. The roasting aromas come out instead of the coffee’s innate ones. Acidity decreases, the mouthfeel is lighter, and the caffeine content falls somewhat.
Beans
Grind yourself
Extra Coarse
Coffee pot
Coarse
French Press, percolator, auto drip
Medium
Drip, Chemex, Hario V60, cold brew, aeropress
Fine
Espresso, moka pot
Extra Fine
Turkish Ibrik-pot
Grind levels above are recommmendations. You can find suitable grind level for each device by testing.
