The roasters at UP Coffee Roasters take coffee roast degrees very seriously and these are their explanations of what they strive for:
City Roast: Our lightest roast. A bean’s acidity is unalienated and at the forefront of the cup. The natural, more subtle nuances are most perceptible, and the coffee’s body and sweetness have yet to be maximized.
Full City Roast: Slightly touching the “second crack,” less acidity and more sweetness is apparent as the natural sugars begin to caramelize. You may still consider this a “light roast,” approaching medium. This is Up’s recommended roast degree for many coffees.
Vienna Roast: The beans begin to break down at this degree as the “second crack” continues. The coffee has lost most of its acidity, which in turn has been replaced by sweetness. The cup becomes fuller bodied. A roast flavor begins here to mask those from the bean’s inherent flavors.
French Roast: As the second crack is dwindling to sporadic cracks, much of the coffee’s gentler nuances and aromatics are burned away, and the remaining profile is typically that of caramels, chocolates, dark fruits and carbons. This is the darkest we recommend; a hearty, bold brew of more limited dimension.
Italian Roast: Very few coffees can handle this roast degree without tasting ashy. The beans have become very dark brown and could now be considered burnt. To some this is desirable, however we think it should be achieved sparingly at most. The flavor solely highlights the roast.
Sidenote: For every single origin, the roast has been specifically determined to develop that particular bean uniquely. Thus you may notice a “plus” added to particular roasts, especially the lighter half. We include this to note how a roast may directly fall on the tail end of degree.
For more information about UP Coffee Roasters Roast Degrees, please Contact Us.