Here at the Pantry, we are always experimenting with new culinary techniques. This experimentation also applies to our coffee selection as well. Similar to wine, coffee is a precise science, benefiting from the environment, farming techniques, climate and roasting. There are ten levels of roasts, as this chart shows. Bean aficionados know what region they prefer their coffee from and what level they prefer their roast.
This information is beneficial in myriad ways. The level of roast determines the amount of acidity in the final product, the amount of caffeine and the taste. For instance, a lighter roast has more caffeine but more acidity. And the longer one roasts the beans, the more the bean takes on the roasting flavor notes opposed to the bean’s flavor notes. There are preferable brewing methods as well, which we will cover in future tutorials.
I suggest that you experiment on your own and see what combinations you come up with. I love coming up with new flavor profiles and blends. In my next post, I will show a chart of the various coffee regions and the different flavor notes each region provides. Jamaican Blue Mountain, the champagne of coffee, has a fascinating history. Along with correct brewing methods, the type of brewer you use, and the temperature of the water plays a part in how the coffee should taste.
I hope you enjoy this chart. If you have questions, contact me either on the contact page or by Facebook.
