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| − | '''Cinnamon''' is the name of a very light degree of [[roasting|roast]] of [[coffee bean]]. In this roast, the beans barely enter first crack, resulting in a relatively dry bean with a light brown color. Coffee from a cinnamon roast often has a sour taste, regardless of origin. This roast is rarely used outside of cheap, commercial coffees<ref>{{cite book |author=Kenneth Davids | title= Coffee: A Guide to Buying, Brewing & Enjoying| year= 2001 | edition=Fifth Edition|id=ISBN 031224665X|pages=34}}</ref>. |
+ | '''Cinnamon''' is the name of a very light degree of [[roasting|roast]] of [[coffee bean]]. In this roast, the beans barely enter first crack, resulting in a relatively dry bean with a light brown color. Coffee from a cinnamon roast often has a sour taste, regardless of origin. This roast is rarely used outside of cheap, commercial coffees<ref>{{cite book |author=Kenneth Davids | title= Coffee: A Guide to Buying, Brewing & Enjoying| year= 2001 | edition=Fifth Edition|id=ISBN 031224665X|pages=34}}</ref>. A batch of coffee roasted to such a light degree will result in a larger amount of brewable (and saleable) coffee, as the batch will lose less weight from loss of moisture. |
==See also== |
==See also== |
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Revision as of 22:57, 18 February 2007
Cinnamon is the name of a very light degree of roast of coffee bean. In this roast, the beans barely enter first crack, resulting in a relatively dry bean with a light brown color. Coffee from a cinnamon roast often has a sour taste, regardless of origin. This roast is rarely used outside of cheap, commercial coffees[1]. A batch of coffee roasted to such a light degree will result in a larger amount of brewable (and saleable) coffee, as the batch will lose less weight from loss of moisture.
See also
References
- ↑ Kenneth Davids (2001). Coffee: A Guide to Buying, Brewing & Enjoying, Fifth Edition, 34. ISBN 031224665X.