All the different styles of roast coffee can be quite confusing, and understanding the different roast characteristics can be beneficial when purchasing coffee.
Firstly, what exactly is roasting and what does it do? The roasting process emulsifies, caramelizes and releases the fats, sugars and starches in the coffee beans. This creates the coffee oil, which is what gives coffee its distinctive taste and aroma. The origin of the beans is what differentiates the various tastes. Here’s what Italian roast is all about:
Italian roast results in a very dark brown coffee bean. The beans have a shiny surface, appearing glossier than most other roasts. This is due to the slightly longer roast time, which increases the amount of oils on the coffee beans.
Italian coffee roast is much lower in acidity. Flavours range from bittersweet to charred and are, in our opinion, the best!
Roasting production methods also play an important role in the overall quality of the coffee. All our coffee suppliers are family-run businesses that have been roasting for 2-3 generations. Miscela d’Oro’s position as an “artisan roaster” plays an important role in producing their unique, premium flavor quality with tremendous consistency. In Cape Town there is a large array of micro roasters, which means irregularity in the coffee standards. Below is a comparison of the different roasting methods:
Local Roaster:
Produces a fun but young, raw and inconsistent quality, and the production is of a low volume.
Mass Market Roaster:
Produces an undistinguished taste with mediocre consistency. Minimal quality is required to retain the basic flavour profile.
Artisan Roaster:
Includes careful sourcing and 1st quality only. Production is at medium volume and high tech dedicated to premium flavour control. It produces a true premium taste with quality consistency.
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