Vienna Roast: |
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Vienna Roast is characterized by a slightly deeper color than American Roast, with small spots of oil present on the bean's surface. This oil, which comes from within the coffee bean, is brought to the surface by the prolonged roasting time. The longer coffee is roasted the darker the beans become, and the greater the amount of oil that appears on the beans surface. The oil is important in the flavor of brewed coffee at higher roast levels, the greater presence of oil is what gives dark roasted coffee its distinguishable taste. Vienna Roast slightly intensifies the character of each particular coffee from different origins. It also brings out flavors that may remain hidden at the American Roast level. A very interesting taste comparison to try is to brew a pot of American Roast Colombian, Vienna Roast Colombian, and Full City Roast Colombian. When they are cupped side by side it is very easy to taste the changes that occur with different roast levels. It can be a great educational experiment for you, your staff and your customers. Vienna Roast is perhaps the most difficult roast level to master. Roasting coffee just moments too long will produce a coffee that is too dark with too much oil, and likewise, if a roast is finished seconds too soon you will not get enough of the oils appearing on the bean. Coffee recommended at this roast level: Roasting time for Vienna Roast: 10 to 11 minutes. Next Roast Level: Full City Roast |
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