Java Mocha Espresso (signature blend) green beans

Smokin Beans

Details

Origin

Java

Process

Washed, Natural, Honey

Roast Suitability

Description

About the Blend The classic Java Mocha taste that is naturally occurring in this special blend is the genuine taste of Java Mocha as it should be. The coffee extraction smells amazing but the first taste is a memorable experience. Where deep gratifying notes of dark chocolate and fresh roasted cocoa nibs dominate the cup while nuance of toasted nuts and caramel add richness and depth to the cup. This blend is great with or without syrups. It is equally at home at medium roast, full city roast, or espresso roast, so take it where you want it. The darker roasts will bring more body and a stronger taste to the cup. Unleash the natural Java Mocha taste into your espresso creations with this classic Java blend. About the Roasting Process Maybe you have heard that roasting coffee is a work of art and to achieve excellent beautiful taste development in coffee beans it requires skillful and calculated inputs by the roast master throughout the entire roasting process? Is this true or not… Let’s look at this topic a little deeper. Some would argue that roasting coffee is easier than all that and you don’t need to worry about all those “technical aspects” to enjoy roasting your own coffee at home. In the most basic sense, you simply need to heat the beans to about 450*F or until they reach the desired “doneness” or “brown” and then cool them as quickly as possible with a fan to stop the internal roasting changes happening inside the beans. After this the coffee beans can be ground and used to brew coffee. It is as easy as that! However, as you delve a little deeper into roasting your own beans you soon realize that there does seem to be a certain science or a required sequence of events behind the roasting process that must be met to achieve the best taste in the cup. You will learn that when the cup tastes grassy or underdeveloped that you must add more time and/or temperature to your roasting profile. You will also learn that sour notes come from too low of heat in your pr