gainesville's brew


why must coffee be roasted?

Roasting is a crucial process in coffee production, and as a consumer, you should know the basics of roasting coffee.


Essentially, without roasting, coffee wouldn't be what we know it to be. Roasting is what turns the green, spongy bean into the brown, brittle coffee bean we're familiar with. Roasting prompts various chemical changes in the coffee bean that are essential to awakening the coffee flavor we love.

Once roasted, the beans should be consumed as soon as possible while they're fresh, because when coffee beans lose their freshness, they quickly lose their quality.

why so many roasts?

As you may have noticed, there are many different sorts of roasts, which can be confusing. But there are essentially, according to the National Coffee Association, four categories. Within each category, there have emerged different names. Below are the different categories of roasts.

light roasts

Light roasted beans are light brown in color and have no oils on their surface because they aren't roasted long enough to have their oils surface. Some of the different names given light roasts are Light City, Half City, Cinnamon and New England roasts.

medium roasts

Medium roasted beans are browner than light roasted beans but still have a non-oily surface. This roast is often called American, City, and Breakfast roasts.

medium-dark roasts

These beans are darker and richer, with some oils on their surface. This roast results in a slightly bittersweet flavor. This roast is generally called a Full City roast.

dark roasts

Dark-roasted beans are evidently oilier than the other roasts. This roast tends to run more bitter but less acidic. There is a rather large range of roasts within this category, making it confusing since the different names are used interchangeably on roasts that aren't necessarily the same. The names often given to this category of roasting are High, Continental, New Orleans, European, Espresso, Viennese, Italian, and French roasts.