DEGREE OF ROASTING

The degree of roasting indicates how long the beans for your coffee have been heated in the roasting drum during the roasting process. See also -> roasting process.

The aroma of a coffee can be changed significantly by varying the roasting times. The Robusta or Arabica coffee berry itself is not edible before and during it. Even the countries of origin know only a few regional options for using coffee berries and beans unprocessed. Only the degree of roasting releases a pleasant taste.

CHANGING THE ROAST DEGREE THROUGH TEMPERATURE
AND DURATION

Coffee is roasted at over 200 degrees, often over 220 degrees, for about 20 minutes. As a result, the residual moisture evaporates from the beans. This means that a fresh fruit is first turned into a bean that has been freed from pulp and finally, through roasting, the typical brown to black coffee bean. Due to the variable degree of roasting, it should build up roasting flavors as well as “crack”.
The faster the bean is heated, the sooner it breaks open. The “First Crack” is important for the milder, fruity taste. The stored acid in the bean escapes and is replaced by bitter substances. At lower temperatures, the roaster can turn the bean more often without jumping open.

    Dark ChocolateMilk Chocolate
AROMA

Signature Coffee

Flatberry Coffee #15

4,55 47,95 

incl. VAT

    Milk Chocolate
AROMA

Signature Coffee

Flatberry Coffee #14 DECAF

4,45 44,05 

incl. VAT

    CaramelHazelnutMilk Chocolate
AROMA

Signature Coffee

Flatberry Coffee #12

3,25 34,95 

incl. VAT

    SChwarzer TeeYasmine Flower
AROMA

Signature Coffee

Flatberry Coffee #10

3,75 39,65 

incl. VAT

    SChwarzer TeeYasmine Flower
AROMA

Signature Coffee

Flatberry Coffee #7 ORGANIC

3,85 39,75 

incl. VAT

    Almond-NewBlackberryCurrant (Johannisbeere)
AROMA

Signature Coffee

Flatberry Coffee #6

4,80 51,95 

incl. VAT

    SChwarzer TeeYasmine Flower
AROMA

Signature Coffee

Flatberry Coffee #5

3,95 39,95 

incl. VAT

    CaramelHazelnutMilk Chocolate
AROMA

Signature Coffee

Flatberry Coffee #4

3,15 31,95 

incl. VAT

HIGH ROAST GRADE FOR ESPRESSO

If you love espresso and strong coffee, you especially like coffee beans that have been roasted for a long time. With longer roasting, light, flowery coffee becomes a strong taste that takes on more and more smoky tones. A high degree of roasting is achieved when the second crack occurs. From this stage only the aroma of the roast solidifies, the fruity tones almost completely disappear.

However, the degree of roasting also affects how beans and powder look. A light roast also means shorter roasting and a mild taste. The acidity is higher here, but the coffee is less strong, less bitter. The dark roast indicates a high degree of roasting. Bitter, strong coffee with a hint of roasted aroma and a strong smell of lightly burnt wood, that’s how long roasting in the bean is. Discover your perfect degree of roasting and pay attention to the degree indicated on the package with every purchase. More acid may be ideal for some specialties, but most people love toasting right between the first and second crack.

Flatberry Markt Logo Braun

Newsletter Subscription

Schnelle und sichere Lieferung

Free Shipping

from a purchase value of 30€ (Germany)
Kaffeelexikon Flatberry Kaffee

Gently Roasted

handcrafted in a roasting drum

Flatberry Kaffeesiegel

Best Quality

high quality beans from all over the world