Roasts
Full City
Middle-dark, on the edge of the second crack. Chocolate, candy and nuts with little acidity: very espresso and moka.
- Bean temperature
- 223–227 °C
- Agtron
- 45–55
- Roast point
- Edge of second crack
- Rest for filter
- 3–7 days
- Rest for espresso
- 7–14 days
- Body
- Full
- Acidity
- Low
In the cup
- Chocolate
- Caramel
- Nuts
- Cocoa
- Toast
The Full City reaches the edge of the second crack, with the grain at about 225 ° C. It's dark brown and some oil tips start to look.
The acidity goes down and wins the toasted sweetness: chocolate, candy, nuts and cocoa. The origin is less visible, but the body is round and generous. The Brazilian cafes, with their notes of nuts and chocolate, are often very much at this point.
It is the classic touch of many espresso mixtures, and it goes very well in the moka and in the French press, alone or with milk. Use the water a little less hot than a clear nut. Rest: 3-7 days for filter and 7-14 days for espresso.
- Output temperature: about 225 ° C
- Agtron: 45-55.
- Time: on the edge of the second 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 |
This coffee bar runs on coffee… literally. And the odd ko‑fi.
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