Poppin Espresso (signature blend) green beans

Smokin Beans

Details

Process

Washed, Natural, Honey

Roast Suitability

Description

About the Blend Get energized with the natural high caffeine content found in this special blend of beans. It has been formulated to get your day “poppin” on all cylinders from the get-go or maybe just speed it up a bit. Whatever the case may be the energizing qualities of this coffee are sure to please. The hearty leading edge presents notes of dark chocolate, vanilla, and molasses along with a hint of ripe plum in the background. The pleasant, toasted nut taste in the taste in the finish is somewhat malty. The peppy character of this blend may be just what you need for a “poppin” good day! It is best at Full City Roast or Espresso Roast to build out the full taste of this 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 profile curve and that roastin