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| − | '''Full city''' (alt. |
+ | '''Full city''' (alt. ''light French'', ''[[espresso roast|light espresso]]'', ''Continental'') is the name applied to a degree of [[roasting|roast]] of [[coffee bean]]s which is darker than a [[city (roast)|city roast]]. In this roast, the beans roast past the first crack, but stop prior to reaching the second crack. The beans will be mostly dry, with intermittent patches of oil. [[Coffee]] [[brewing|brewed]] from beans roasted to this degree mute some of the characteristics of the green coffee, especially more [[acidity|acidic]] tones. A full city roast will also develop sweetness and [[body]] present in the coffee. In Northern Italy, this degree of roast is most often used for [[espresso]].<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> |
==References== |
==References== |
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{{reflist}} |
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[[Category:Roasting]] |
[[Category:Roasting]] |
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[[Category:Espresso]] |
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Latest revision as of 18:43, 13 March 2014
Full city (alt. light French, light espresso, Continental) is the name applied to a degree of roast of coffee beans which is darker than a city roast. In this roast, the beans roast past the first crack, but stop prior to reaching the second crack. The beans will be mostly dry, with intermittent patches of oil. Coffee brewed from beans roasted to this degree mute some of the characteristics of the green coffee, especially more acidic tones. A full city roast will also develop sweetness and body present in the coffee. In Northern Italy, this degree of roast is most often used for espresso.[1]
References
- ↑ Kenneth Davids (2001). Coffee: A Guide to Buying, Brewing & Enjoying, Fifth Edition, 34. ISBN 031224665X.