Smooth Blend (signature blend) green coffee beans

Smokin Beans

Details

Process

Washed, Natural, Honey

Roast Suitability

Description

About the Blend For a cup that is velvety smooth and rich. No wild notes. No fruitiness. No bitterness. Just smooth rich chocolaty coffee goodness. Welcome to our – Smooth Blend. A coffee created for the lovers of Latin American coffee beans. Experience a velvety smooth richness that is unmatched. Nuance of brown sugar, chocolate, and a hint of salted caramel. The nutty depth allows it to blend nicely with cream and sugar if desired. This particular blend can handle almost any roast level from very light to very dark but the smoothest taste is found at the medium roast level. Good for regular drip or percolator brewing. It makes for an easy drinker good to sip all day long – a smooth 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