Coffees ‹ Introduction ‹ Roasting Coffee
Coffee roasting is a skill, because by this process we create and release flavour and aroma. Each coffee has its characteristics, for example, the soft smoothness that can be found in a fine Santos, the lively acidity of a Kenya, the delicate sharpness of a Costa Rica, to name but a few. Some coffees show the most interesting side of their characters when medium roasted, others dark or very dark roasted. For each coffee in our list we state the roast or roasts available and to help customers discover their preferences we give the following guide:
- Medium roast: Produces mild or medium strong coffee depending on the variety. Especially good with breakfast foods but can be enjoyed throughout the day. May be served black or with milk or cream. Can be prepared using all types of coffee maker, but personally we do not recommend it for espresso makers. Some coffees with a delicate flavour like Jamaica Blue Mountain are at their best when medium roasted.
- Medium to dark roast: We select some coffees to roast medium to dark. The result is as described for medium roast but with a heavier, slightly stronger flavour.
- Dark roast: Stronger coffee, suitable for breakfast time and throughout the day, especially after dinner when a stronger depth of flavour is required to harmonise with richer food. Can be prepared using all coffee makers and served black or with cream, or milk at breakfast time.
- Very dark roast: Very powerful coffee, very dark roasts can be enjoyed whenever strong coffee is required. Particularly acceptable after rich foods, especially a rich dessert. Can be prepared using all types of coffee maker and are best served black or with a little cream. See our special selection of Very Dark Roasted Coffees.