Kona coffee: Roasting
After coffee was first discovered, it lasted several hundred years to discover that roasting the dried bean released the essential coffee flavor. During development of the roasting process, many different methods were discovered, but at last it was decided that the best results came from steady heat flow and constant movement of the beans. As each coffee has different characteristics; it is then the job of the roaster to maximize the positive aspects of the coffee's flavor.
Common International Titles for Coffee Roasts
- Dark - French, Italian, Espresso
- Medium dark - Vienna
- Medium - Ful City
- Light Medium - City
- Light - American
4 Main Areas for Evaluating Coffee
ACIDITY - High thin tones. The dryness the coffee leaves on the back of the palate. Must not confuse with sourness or bitterness that can be caused by defective beans or improper brewing. "Acidy" can be a most favorable characteristic that can be compared to dryness in wine. This quality is most prevalent in African coffees.
BODY - The sense of heaviness, richness, thickness in the back of the tongue. Full-bodied coffees are less likely to lose their flavor through milk. Indonesian coffees are known for their rich, full body.
AROMA - The scent that offers a coffee allure and reflects a coffees character. Coffees like Kona and Colombian tend to be the most fragrant.
FLAVOR - The overall impression of how a coffees characteristics work together. Is it sharp, grassy, earthy, rubbery, or is it full, bright, flowery, nut-like, chocolaty, or spicy?
