Vienna Roast
Vienna Roast: Vienna Roast is characterized by a slightly deeper color than American Roast, with small spots of oil on the bean's surface. This oil, which comes from within the coffee bean, is brought to the surface by the prolonged roasting time. The oil is important in the flavor of brewed coffee at higher roast levels, the greater presence of oil is what gives dark roasted coffee its distinguishable taste. Vienna Roast slightly intensifies the character of each coffee from the different origins, as well as bringing our flavors that may remain hidden at the American Roast level. This is perhaps the most difficult roast level to master, just moments too long in the roaster will result in too much oil on the bean's surface, and if the roast is finished seconds early no oil will appear.
Recommended at this level:
Colombian
Costa Rican
Ethiopian Yirgacheffe
Roasting time for Vienna Roast coffee is approximately 10-11 minutes.
The next roast level is Full City Roast.
The best raw coffee can be completely ruined by improper roasting. Correct roasting is a delicate balance of time and temperature. As coffee roasts, it changes from green to shades of golden-yellow to its familiar brown. The color of coffee is produced through caramelization occurring within the bean as it is exposed to the heat of the roaster.