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.
Coffee processing has been a frequent topic in our blogs. I think I gravitate to talking about it because I believe it is the single most significant aspect of the 11 step process that makes your coffee taste the way it does. Especially if it is processed using any method other than washed. A washed method basically eliminates the processing method's impact and lets everything else in the coffee shine. A Funky coffee is nearly the opposite. Read on to understand what I mean.
Coffee has been grown in Brazil for over 300 years, and for the bulk of that time, it has been the worlds #1 coffee producer. Keep reading to learn about this wonderful country's history, typical flavor profile, and other fun information.
Keurig, the wildly convenient and debatably most popular at home coffee brewer in the US, controls the market with roughly 30 million users in households around America. The convenience of a Keurig is given in the ability to brew a hot cup of coffee in a matter of seconds at the easy push of a button. However, with the Keurig endorsed “K-cups”, you run the risk of compromising the quality of a cup of coffee merely for the sake of following something that is most conventionally used. You may be surprised to find the costs of these generic K-cups heavily outweigh the benefits. Here at Sagebrush, we understand the desire for efficiency, yet we propose an alternative to optimize your Keurig’s efficiency as well as decrease the negative effects on the environment, all while boosting the character and taste of your morning brew.