Hill Tree Roast Types
CITY ROAST (MEDIUM)
Medium roasts are heated from 410 °F - 430 °F, just before the beginning of the “second crack”. They are medium brown in color and have more body than light roasts. They also don’t have oil on the surface of the beans but their taste is more balanced and less acidic. They contain less caffeine than light roasts but more than dark roasts. Common names are Regular Roast, American Roast (the traditional roast in the eastern United States, roasted to the end of the first crack), City Roast (medium brown, a typical roast throughout the US), and Breakfast Roast.
CITY PLUS ROAST (MEDIUM-DARK)
This roast has nearly the same flavor characteristics as a City Roast. However, it is slightly darker, which decreases the flavor qualities, but conveys a bit more body to the cup. This more commonly referred to as City Plus.
FULL CITY ROAST (MEDIUM-DARKER)
These roasts have a richer, darker color with some oil beginning to appear on the surface of the beans. The beans are heated from 435°F – 445°F, to the beginning or middle of the second crack. The flavors and aromas of the roasting process become apparent, and the taste of the coffee may be somewhat bittersweet or spicy. Some common names are Full-City Roast (roasted to the beginning of the second crack).
VIENNA ROAST (DARK)
After Dinner Roast, and Vienna Roast (roasted to the middle of the second crack, sometimes characterized as a dark roast). Dark roasts are shiny and oily on the surface and dark brown in color, sometimes almost black. In order to reach the level of a dark roast, the beans are heated from 465°F – 485°F, to the end of the second crack and beyond. Having spent the most time roasting, this bean contains the least caffeine among all types. The coffee tastes bitter, smoky, sometimes burnt and is characterized by flavors of tar and charcoal. Many dark roasts are used for espresso blends and go by the names of French Roast, Italian Roast, Espresso Roast, Continental Roast, New Orleans Roast, and Spanish Roast.