Roasts
City
Your medium ends at the end of the first crack. Balanced and sweet, with a clear acidity: a great starting point.
- Bean temperature
- 210–219 °C
- Agtron
- 60–70
- Roast point
- End of first crack
- Rest for filter
- 3–7 days
- Rest for espresso
- 7–14 days
- Body
- Medium
- Acidity
- Medium
In the cup
- Caramel
- Red fruit
- Citrus
- Honey
- Apple
The city, "city" in English, is withdrawn at the end of the first crack, with the grain between 210 and 219 ° C. It's medium brown and still dry.
It seeks balance: it retains the acidity and character of the origin, but it already has candy sweetness and some more body. There are notes of red fruit, citrus, honey and apple.
It is the point where many specialty toasters leave their filter cafes: the just development for the cup to be sweet and round, and the acidity enough to keep it alive. If you don't know where to start, start here.
It is a very grateful tuesta for filter: V60, Chemex, Kalita, Clever Dripper or drip coffee maker. Let it rest 3-7 days for filter and 7-14 days for espresso.
- Output temperature: 210-219 ° C.
- Agtron: 60-70.
- Time: at the end of the first crack.
Every roast and its rest
| Roast | Filter | Espresso |
|---|---|---|
| Cinnamon | 5–12 days | 10–21 days |
| Sure | 5–12 days | 10–21 days |
| City | 3–7 days | 7–14 days |
| City + | 3–7 days | 7–14 days |
| Full City | 3–7 days | 7–14 days |
| Vienna | 2–5 days | 4–10 days |
| French | 2–5 days | 4–10 days |
| Italian | 2–5 days | 4–10 days |
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