Roasting

Roasting coffee is an art.

The beans go through a complex series of changes which effect the taste.

Kona coffee allows the drinker to experience many subtle tastes, not unlike wine drinkers might notice. A farm produces coffee which tastes different from coffee on a neighboring farm. This may be due to different fertilizing, amounts of sunshine, picking and processing differences and so on.

Most Kona coffee is roasted between a medium to Full City Plus. I have a customer who likes a light “cinnamon” colored roast which we call “cinnamon” because it is not very roasted and still has a grassy taste.

Large batches of coffee are usually performed in a commercial roaster which helps control the exact temperature and roast level. There are a number of home roasters which allow people to perform their own roasts of green beans, varying the roast level to their own taste.

Some home roaster us the oven, a hot air popcorn popper or even a fry pan with varying levels of success.