Roast Levels

One Drop Coffee: Exploring Coffee Roast Levels

One Drop Coffee: Understanding Coffee Roast Levels

At One Drop Coffee, we believe that the perfect cup starts with the perfect roast. Our expert roasters carefully craft each batch of organic coffee beans to bring out their unique flavor profiles. This guide will explore the different roast levels we offer, helping you find your ideal brew.

Light Roasts: Bright & Flavorful

Light roasts are characterized by their light brown color and higher acidity. They retain more of the bean's origin flavors, often exhibiting floral, fruity, or citrusy notes. These roasts are ideal for those who enjoy a brighter, more nuanced cup of coffee.

Key Characteristics of Light Roasts:

  • High Acidity
  • Light Body
  • Floral, Fruity, or Citrusy Flavors
  • Ideal for Pour-Over and Filter Brewing

Medium Roasts: Balanced & Versatile

Medium roasts offer a balanced flavor profile, with a medium brown color and a well-rounded body. They exhibit a balance between acidity and sweetness, often showcasing notes of caramel, chocolate, or nuts. Medium roasts are versatile and work well with various brewing methods.

Key Characteristics of Medium Roasts:

  • Balanced Acidity and Body
  • Caramel, Chocolate, or Nutty Flavors
  • Versatile Brewing Options (Drip, French Press, etc.)Dark Roasts: Bold & Intense

Dark roasts are known for their dark brown, almost black color and bold, intense flavors. They have a lower acidity and a full body, often exhibiting smoky, roasty, or bittersweet chocolate notes. These roasts are popular for espresso and those who prefer a strong, rich coffee.

Key Characteristics of Dark Roasts:

  • Low Acidity
  • Full Body
  • Smoky, Roasty, or Bittersweet Flavors
  • Ideal for Espresso and French Press

Finding Your Perfect Roast with One Drop

Not sure which roast is right for you? Our team is here to help! Contact us for personalized recommendations based on your taste preferences and brewing methods. We're passionate about helping you discover your perfect cup of organic coffee.

GREEN COFFEE (UNROASTED)

Green, unroasted coffee beans are farm processed seeds of the coffee plant "cherry". They are storage stable for relatively long periods of time.

DRYING COFFEE (STILL CONSIDERED UNROASTED)

As the roasting process begins, moisture is removed and the beans been to yellow. Aromas of hay, grass, and grain will be prominent during this stage.

CINNAMON ROAST (LIGHT ROAST)

This is entry level drinkable coffee. Sweetness will not have been developed and dominant flavors will be very grassy and grainy. Expect a highly acidic beverage.

NEW ENGLAND ROAST (LIGHT ROAST)

At this stage of roasting, coffee beans are light brown and mottled. This roast highlights the crop origin characteristics and acidity is going be more complex than sharp.

AMERICAN ROAST (MEDIUM LIGHT ROAST)

At this stage of roasting, coffee beans are light brown and mottled. This roast highlights the crop origin characteristics and acidity is going be more complex than sharp.

CITY ROAST (MEDIUM ROAST)

This roast level yields a medium brown bean. This is a nice roast for balancing origin characteristics with the beginning nuances of the roasting process.

FULL CITY ROAST (MEDIUM DARK ROAST)

Entry level dark roast territory. Beans will be a medium dark brown and have patches or possibly tiny droplets of oil on the surface. The origins of the crop are highly muted.

VIENNA ROAST (DARK ROAST)

Entry level dark roast territory. Beans will be a medium dark brown and have patches or possibly tiny droplets of oil on the surface. The origins of the crop are highly muted.

FRENCH ROAST (DARK ROAST)

The beans are very dark brown and have a shiny coat of oil on the surface. Acidity is very highly muted and there is almost no origin flavor nor aroma remaining. The dominant flavor is that of the roasting process.

ITALIAN ROAST (DARK ROAST)

The beans will be black and shiny with oil. Burnt flavors are present, acidity all but gone, and very thin body.