Roasting is one of the few remaining romantic,
old style crafts. Our skilled roasters rely on their trained
senses to unlock the potential hidden deep within each coffee
bean. They listen for the crack, watch the colors develop,
and smell the aroma. And to ensure the freshest coffee possible,
our team roasts in small batches and packages right after
roasting.
Coffee Education
Need to know something about our coffee?
You can refer to the educational guides below to help you
through some of the terminology you'll run into. If you have
any questions please contact us at info@catskillmtcoffee.com.
| Grinding Guide |
The degree
to which you grind coffees will affect the flavor of
your coffee. Too fine a grind can cause bitterness,
while too coarse a grind can leave you with a weak,
watery brew. The secret is to grind your beans in accordance
with the brewing method you use. We offer 7 bean grinds:
Turkish/Greek and Espresso are the fine grinds; Melitta
and Auto Drip are medium grinds; French Press and Percolator
are coarse grinds. We also offer Whole Bean if you grind
your own.
|
| Roasting Guide |
| American |
| Rich, golden brown colored; brings out the nutty, medium
finish in the bean |
| Viennese |
| Pecan colored; brings out the nutty, medium finish
of coffee |
| Full City |
| Milk chocolate brown; enhances the full body and aroma
of the bean |
| French |
| Robust, satiny, dark brown; brings the rich oils to
the surface of the bean |
| Espresso |
| Ebony; oily & strong! |
| Turkish |
| Velvet black; almost caramelized |
| Coffee Terminology |
| Flavor or Finish |
| is the impression
a coffee leaves on your tongue. Each bean has its own
unique characteristics. Coffee flavor is a combination
of these characteristics enhanced by roasting process. |
| Body |
| is the taste impression
left at the back of your mouth by the coffee. Body
is the synergy of color, smell and taste |
| Aroma |
| is the smell of
the coffee which comes to your nose from the beans and
the brewing, as well as through your mouth as you are
sipping. |
| Acidity |
| refers to the
liveliness and snap of coffee. African, Sumatran and
coffees grown at lower altitudes have the dryest, "wine-like
acidity." Coffee from the Americas generally have a sweeter,
chocolate or nutty expression. Yet French and darker
roasts can bring out the snap in these coffees as well. |
