COFFEES

When roasting coffee, the bean goes through several stages identified by “cracks” .Often the first crack is referenced as a City Roast. This roast highlights the bright acidic notes of a bean and generally allows the natural characteristics to bloom in the cup. Just prior to the second crack, also known as the Full City roast, takes the bean further into the heating process. This  changes the physical size and density of the bean but it also draws out different flavor qualities such as the sweetness and the body of the coffee. Finally the bean goes to and often through the second crack. This final stage mutes many of the natural flavors of origin but brings out a smokey more pungent flavor in the bean.

At Red House, we like to categorize our roasts to keep things simple. While we take some liberties perfect the beans cupping characteristics the following can be used as a guide to select your coffee.

ROASTS

Light – Our light roast will complete the beans roasting process on or around the first crack.

Full City – This roast will finish the beans close to and sometime beginning the second crack.

Dark – This roast will finish the beans deep into the second crack and further.  While this  isn’t  a frequent practice at Red House we do know there are times and places for this roast