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| − | '''Italian''' (alt. ''Dark French'', ''Neapolitan'', ''Spanish'', ''Heavy'') is the name applied to a degree of [[roasting|roast]] of [[coffee bean]]s resulting in a very dark brown bean. In this roast, the beans pass second crack. Italian roasted beans have a dark color and a shiny surface from its oils. [[Coffee]] [[brewing|brewed]] from Italian roasted beans will have very little of the natural characteristics inherent in the green bean, especially acidic notes. Flavors will range from bittersweet tones to burned or charred tastes<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>. |
+ | '''Italian''' (alt. ''Dark French'', ''Neapolitan'', ''Spanish'', ''Heavy'') is the name applied to a degree of [[roasting|roast]] of [[coffee bean]]s resulting in a very dark brown bean. In this roast, the beans pass second crack. Italian roasted beans have a dark color and a shiny surface from its oils. [[Coffee]] [[brewing|brewed]] from Italian roasted beans will have very little of the natural characteristics inherent in the green bean, especially acidic notes. Flavors will range from bittersweet tones to burned or charred tastes<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>. |
==See also== |
==See also== |
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{{reflist}} |
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[[Category:Roasting]] |
[[Category:Roasting]] |
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[[Category:Espresso]] |
[[Category:Espresso]] |
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Revision as of 22:52, 21 April 2011
Italian (alt. Dark French, Neapolitan, Spanish, Heavy) is the name applied to a degree of roast of coffee beans resulting in a very dark brown bean. In this roast, the beans pass second crack. Italian roasted beans have a dark color and a shiny surface from its oils. Coffee brewed from Italian roasted beans will have very little of the natural characteristics inherent in the green bean, especially acidic notes. Flavors will range from bittersweet tones to burned or charred tastes[1].
See also
Art design
References
- ↑ Kenneth Davids (2001). Coffee: A Guide to Buying, Brewing & Enjoying, Fifth Edition, 34. ISBN 031224665X.