For the freshest and best-tasting coffee, roasted beans should be consumed within one week of roasting.
(The amount of time a roasted coffee will stay fresh depends on the type of roast. Light and medium roasts tend to lose their flavours more quickly than dark roasts, which can stay fresh for up to several weeks).
Fresh, roasted coffee stores best in a clean, dry, air-tight container. Mason jars are a perfect solution!
(Roasted coffee beans begin to spoil when exposed to oxygen, heat or water).
Practically any type of roast (or bean) can be used to make espresso.
(The term “espresso” refers to the actual method of preparation, i.e., a fast extraction under enormous pressure. Our “house espresso blend” is a medium-light roast made up of African and Indonesian beans. Since there is no rule dictating what type of beans to use for espresso, we encourage you to experiment with different blends in order to find your favourite).
Lighter roasts are known for having bright flavours with a sharper acidity and less body. The natural flavour profile of the coffee is more discernable in light roasts, and they contain a higher percentage of caffeine than darker roasts.
Darker roasts are characterized as having a bold flavour with less acidity and a full body. The subtle, natural flavour notes are not as easy to identify in dark roasts, and they contain less caffeine than lighter roasts.
Roasting is an exciting process! Green coffee beans are heated to around 238 degrees Celsius. As they’re heated, moisture is driven out of the beans and they begin to expand. Their chaff cracks off and they become 10-15 per cent larger and lighter. A pleasant smoky aroma and subtle crackling noise ensues. Bitter starches turn to sweet sugars and these sugars are caramelized, which brings out the distinct flavour characteristics in the beans. After the second round of crackling, the beans are rapidly cooled and the roasting is halted at the desired darkness. Voila!
(All that’s left to do is grind, brew and enjoy).