Our Roast Profiles Part 2: The City+ Roast

by Matthew Kellso April 11, 2014 2 min read

Our Roast Profiles Part 2: The City+ Roast

Last week we talked about the City Roast, that would indicate that the only logical thing to do this week is to continue the series and talk about the distinctly different City+ roast.

The slight difference between City & City+ roast contributes to why I struggle to answer the common question, "What is my best 'light' roast coffee."  These are both on the lighter side of the roasting process and yet have a very different flavor profile.  City+ is a very versatile roast level, and a ton of coffees have great flavor at this level.  However, within the 3rd wave community, it is considered a medium roast.  That goes back to what I talked about in my City Roast post as it relates to the super light roasted coffees that are popular.  They tend to be more sour / 'baked' and have a bitter flavor that more people do not enjoy at first.  If you are newer to fresh roasted, 3rd wave coffee, I would start with City+ roasts because the Maillard reaction has developed more caramelization within the been.  Unless of course, your coffee comes from that hugely popular coffee shop with the green logo, then you're used to burnt coffee and may need something a little darker.

As I said before, this is a versatile roast level, but not always optimal. Meaning that a lot of coffees taste good this way, but not all coffees are at their best with a City+ roast.  At this level, you lose some of the sour / 'baked' light roast flavors.  If done right, you haven't yet lost some of the uniqueness of the cup and get the local flavors that we try to develop in the beans.

We use all five senses to determine the roast level.
Sight:         Slight splotches with white stripe in crack
Sound:       10-60 seconds after the first crack.
Taste:         Bright, sweet and juicy, less sour than City.
Smell:         Sweet, Floral depending on bean
Touch:        Still uneven, no shininess at all.
Matthew Kellso
Matthew Kellso



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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.