This is the perfect medium-to-dark roast for coffee and espresso lovers.
The original motivation was to make a coffee that pulls a quality espresso shot without the surface oils that compromise automatic coffee and espresso machines. But it ended up doubling as a medium-to-dark roast coffee that's great for sipping on a chilly morning, too.
If you are looking for an even darker coffee, check out The Inferno.
Notes and Tastes
- Floral
- Fruity
- Full Body
- Bold
- Complex
- Multi-origin
- Central and South America
Oceania
Taste
Medium-to-dark roasts are known for their smoky, bold, and complex flavors, but they still have a bit of sweetness to them. Roasting was finished before the second crack, so some of the unique flavors from the origins of the bean still linger.
Appearance
A key factor in this roast is the matte finish on the surface of these coffee beans. While most darker roasts are recognized by their shiny and oily appearance, which show themselves around the second crack of a roasting cycle, automatic espresso machines prefer dry coffee without an oily finish. The oils in even darker roasts can clog the inside of these machines and reduce the consistency and lifespan.
But these oils aren't all bad. In fact, all coffee has some amount of oil on the inside. With less-than-dark roasts, like The Java, the oils are still inside the beans. That's what gives your espresso the rich and creamy foam (known as crema) on top, along with the unique flavors of that particular variety of coffee!
