A great place to learn about types of coffee!
This is a basic breakdown of the four types of coffee roasts:
Basically, the color of cinnamon with intense aromatics, good body, and lively acidity. Other names for this roast are “light city roast” and “cinnamon roast”.
Simply brown in color with increased body and nutty aromatics. Other names for this roast are commonly “city roast” and “American roast”.
Obviously are darker than the two previous roasts with mild traces of oil covering the beans. “French roast” and “full city roast” are common names and take on a slightly smoky, more pungent flavor.
Very dark and sometimes black in color, espresso beans are fully coated in oil and have a strong flavor. Traditionally named “Italian roast”.
Here are the two main types of decaffeinating processing:
European Process – EP
Coffee beans, when still green in color (before roasting), are submerged in water allowing for the flavor, oils, and caffeine to gradually escape the beans surface. The water and green coffee are separated. The water is treated with a solvent that absorbs the caffeine via heat and evaporation. The flavor and oils that remain are added back to the green coffee beans and then roasted.
Swiss Water Process – SWP
Sometimes described as flavor protection process, coffee is treated similarly as European but without any chemical additives. Rather, the water containing the flavor, oils, and caffeine are passed through a carbon filtration system to remove 99.9% of the caffeine without any chemical use.