August 22, 2005
For me, one of the true joys of home roasting is exploring the vast array of flavors available in different origins of coffees. Each area (and even each farm, and each year) has its own predominant and subtle flavors and aromas.
Most of the flavors of an origin are easiest to find in medium roasts — from a light “City” roast (just at “first crack” when the steam flashes out of the bean, and it goes from a yellow or tan to a brown) to slightly above “Full City” (a darker roast, just into “second crack”, and before the bean starts to get noticably oily).
At each level of roast, different flavors predominate — berries, citrus, floral notes, earthiness, chocolate, caramel, nuts… Some of these are present right away, some take 24 – 72 hours after the roast to develop.