Roasting Styles by Kaldi Gourmet Coffee Roasters

Gourmet coffee roasted to order. Wholesale Coffee Distributor since 1995.

Gourmet Coffee Roasters & Coffee Shop Equipment Suppliers - Toll Free: 800-221-5368

COFFEE PRODUCTS:
ORGANIC PRODUCTS:

Organic Coffee
Organic Syrups
Organic Frappe Mix

COFFEE EQUIPMENT:

- Lease Application
Airpot Brewers
Airpots
Decanter Brewers
Decanters
Satellite Brewers
Satellite Servers
Coffee Grinders
Commercial Espresso Machines
Espresso Grinders
Tea Brewers
Tea Dispensers
Smoothie Machines
Panini Grills
Undercounter Freezers
Undercounter Refrigerators
Vita Mix Blenders
Paper Filters
Water Filters

	City Roast: (Kaldi Gourmet Coffee Roasters standard roast) which is a medium brown dry surface to the gourmet coffee bean. We feel provides the truest taste characteristics individual to each gourmet coffee bean and it's growing region.
	Full City Roast: is a slightly darker level of roast that adds just a little more richness to the gourmet coffee bean but still keeping the true essences of the gourmet coffee beans in tact.
	Italian Roast: is an even darker roast creating a rich, bittersweet characteristic to the gourmet coffee beans and allowing just a hint of oil to rise to the surface of the gourmet coffee beans. This is one of the more challenging degrees of roast. The roastmaster must very carefully track the exact time and temperature to dump the gourmet coffee beans into the cooling bin as to not allow the coffee to roast any longer which would lead to Kaldi Gourmet Coffee Roasters last and darkest roast; the French Roast.
	French Roast: Kaldi Gourmet Coffee Roasters darkest and richest tasting roast is delicately and evenly roasted to capture the true bold characteristics of the coffee beans. A glossy sheen is created on the outside of the beans from the inner oils of the coffee rising to the surface from the high temperatures necessary for this roast. We feel as a micro-roaster a French Roast showcases the talent and craftsmanship of the roastmaster. The proper temperature and time allotted to this degree of roast is even more crucial then the previous roasts. Too low of a temperature will not allow the oils of the beans to properly rise to the surface. Too long of a time roasting and too high of a temperature too quickly will not only dry out the beans but allow them to develop improperly creating a coffee that is almost raw on the inside while burnt on the outside.