Our Roast Profiles Part 1: The City Roast

by Matthew Kellso April 05, 2014 2 min read

Our Roast Profiles Part 1: The City Roast

City Roast Coffee Can Also Be Referred To As Light Roast Coffee:

People often ask for a light roast or a dark roast.  I think they ask that because of the coffees they are currently drinking and what they think they like about those coffees.  The thing is, there is a lot more to the flavor that comes from each coffee than just the roast level.  When we get a new coffee we roast it along various roast profiles and try to draw out the flavors we like best in that particular bean.  Some flavors are distinct to a lighter or a darker roast coffee, but that isn't always the case.  Be sure to read our descriptions when determining the coffee you think you'd like best.

The first profile we'll talk about is the City roast.  This is the lightest and earliest roast level that we usually ship.  With City roast level, you tend to get the flavors of the origin of the coffee better (So a Sumatran is quite earthy, Latin American more creamy and African bolder).  It also is the toughest level to get right, because if you miss it, the coffee can be bitter, sour and underdeveloped.  Unfortunately, there is a trend in roasting houses to ship coffees that haven't yet hit the City roast level. They like the profile that comes with this super light roast.  Not me, I am not climbing aboard that bandwagon.  However, I love a well developed City Roast coffee, and we have several that are very good.

We use all five senses to determine the roast level.
Sight:         Splotchy/light brown and not oily at all.
Sound:       City roast comes right after the first crack.
Taste:         Bright, sweet and juicy.
Smell:         Maltiness is very distinct
Touch:        Bumpy, uneven surface

Matthew Kellso
Matthew Kellso



Also in Sagebrush Coffee Education

A Thoughtful Coffee Bag Redesign | By Jonathan Kellso
A Thoughtful Coffee Bag Redesign | By Jonathan Kellso

by Matthew Kellso November 29, 2019 5 min read

Today is a big day for Sagebrush: as we are heading into the holiday season, we are implementing our coffee bags’ new look!

Here’s a little mini-essay giving the complete rundown on our thought process behind absolutely every move we’ve made in this redesign process, and how you, the valued customer, are benefitting from all of this.

Read More
Washed-Coffee: The Most Popular Processing Method
Washed-Coffee: The Most Popular Processing Method

by Zoe Maiden October 18, 2019 3 min read

     When you purchase a bag of coffee (preferably from Sagebrush), you will notice three primary descriptors: the roast profile, flavor notes, and processing method. The processing method is a factor that is relatively unknown and often overlooked by coffee consumers, yet it is critical to the overall flavor profile of coffee. In a brief description, a processing method refers to the technique used to transform a ripe coffee cherry into the green coffee exported to roasters. How coffee is plucked, washed, and dried will influence the mouthfeel, aroma, and taste. There are three processing techniques coffee producers use: Natural (or dry), Honey (or pulped natural), and the widely popular, Washed (or wet) process. Today, we will further discuss the washed processing method.
Read More
Ethiopia: A Guide to My Favorite Coffee Origin
Ethiopia: A Guide to My Favorite Coffee Origin

by Matthew Kellso October 03, 2019 5 min read

As some of you may know, Ethiopian coffees are always my favorite. A dry-processed, fruit-forward Ethiopian bean is always a winner in my book. For many years, they have been the world's best-reviewed single-origin premium coffee beans. As the 5th largest coffee producer in the world, Ethiopia has mastered the art of harvesting and processing the beans, and the flavor profiles are perfectly complex and delicious.
Read More

Join Our Over 10k Subscribers!

Coffee Grinds Explained

We currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse, recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt, recommended for Metal Kone filters, Flat bottom brewers including Kalitta, Cloth filters

Fine:  Slightly finer than table salt, recommended for V60 pour overs, Cone filter coffee pots, Moka Pot, Aeropress.

Extra Fine: Like powdered sugar, recommended for Espresso.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.