Roasts
Roasts
Italian
The darkest: beyond the second crack, almost black. It tastes especially like coal and ash; we don't recommend it.
- Bean temperature
- 243–248 °C
- Agtron
- 20–25
- Roast point
- Beyond second crack
- Rest for filter
- 2–5 days
- Rest for espresso
- 4–10 days
- Body
- Light
- Acidity
- Low
In the cup
- Smoky
- Earthy
The Italian tweet goes beyond the second crack, with the grain at about 245 ° C. It's almost black, very bright of oil and brittle.
The taste is mainly coal and ash; from the origin there is almost nothing and the body is light. If you toss at home, keep in mind that at these temperatures the risk of the grain or the shell on is real. And the darker the nut, the more weight the grain loses: here it easily exceeds 20%.
We don't recommend it. If you look for an intense coffee to drink with milk, a Viennese or a French will give you more flavor with less bitterness.
- Output temperature: about 245 ° C
- Agtron: around 25.
- Time: beyond the second crack.
- Rest: 2-5 days for filter and 4-10 days for espresso.
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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