Sweet Maria's Flavor and Roast Terms (#)
„Body is the perceived heaviness of a coffee, sensed onthe back of the palate. Extremely light roasts and extremely dark roastshave reduced body, but the term is determined by the type of coffee too.Distinguish between body and the thickness of some brewing methods, likePresspot coffee, where a lot of fine matter floats in the cup after pressing,or Espresso, where a lot of coffee oils are present in a small quantityof liquid. conversely, if you brew using too little coffee, or too coursea grind, the result will be light on body.“
http://www.sweetmarias.com/tasteterms.html - Cached
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The Coffee Review - the world's leading coffee buying guide
„This assigning of national names to coffee roasts is a bit arbitrary, but has some basis in fact. French roasters, particularly those in parts of Northern France, do roast coffee very darkly, justifying the epithet French for the very darkest roast style. And, very generally, southern Europeans roast their coffee darker than northern Europeans. I will leave the question of whether darkness of roast correlates to the relative intensity of nocturnal habits among the various nations of coffee drinkers to those who may want to consider the issue over their second cup of dark-roast coffee.“
http://www.coffeereview.com/reference.cfm?id=26
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„It also does fairly quick roasts, and is especially good for "brighter" coffees, as it brings out brightness, and tends to mellow body a bit. Viewing a roast is super easy - the roasting chamber is entirely visible. The HWP roasts using a patented air / fountain flow system, where beans are sent up from a central air vent area, hit a deflector plate, and are then sent off to the glass sides. The concave base of the roasting chamber eventually feeds these beans back to the middle, where the fountain process occurs again.“
http://www.coffeekid.com/other/homeroast/ currentstuff
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www.coffeereview.com - the worlds leading coffee buying guide - Roasters' Choices
„The target for roasting success is much narrower than with medium or moderately dark roasts. Plus, roasters need to be very disciplined about roast color, and gauge it either by cupping or by machine reading with an Agtron color reader. It is very, very difficult for the human eye to distinguish between beans brought to an M-Basic Agtron reading of 30 and those brought to a 18, even though the difference in how the two taste will be dramatic. Done right, the 30 has the potential to be roasty tasting but full-bodied, sweet and complex, whereas the 18 will end up a bit thin in body and anonymously burned in flavor no matter how well the roast is managed.“
http://www.coffeereview.com/articles/print/ 70.cfm
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The Coffee Review - the world's leading coffee buying guide
„Apparently a blend of the same coffee brought to two distinctly different degrees of roast. Blue Mountain Trading Company both imports and roasts this organically grown and Fair-Trade Certified coffee.“
http://www.coffeereview.com/review.cfm?id=489
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