Coffee Template

Coffee is a natural product, and given that the quality of the harvest is unstable, the recipes for blends must be regularly adjusted. It goes without saying that the preperation of a blend is a true art.

Coffee aroma is responsible for all coffee flavour attributes other than the mouthfeel and sweet, salt, bitter and sour taste attributes that are preceived by the tongue. Therefore it could be said that aroma is the most important attribute to speciality coffees.

This coffee is a delicious dark roast continental coffee with just a touch of milk.

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	French Roast Beans are heavily roasted until they become a deep chocolate browncolour, they also appear shiny with oil. There is less acidity, but with burnt undertones. This roast is often used when making Espresso. Many people believe that this roast is the darkest and stongest roast available but that's not true.


	Viennese Roast is a medium to dark roast, usually roasted with one-third heavy roast beans blended with two-thirds regular roast, this roasting style produces a very full bodied coffee that is slightly sweet in flavour with light bitter undertones. There is medium acidity, with a very strong aroma


	Espresso is a concentrated coffee beverage brewed by forcing very hot, but not boiling water under high pressure through coffee that has been ground to a consistency between extremely fine and powder. Espresso was developed in Milan, Italy in the early 20th century, but up until the mid 1940s it was a beverage produced solely with steam pressure.


	Turkish Roast Coffee is prepared by boiling finely powdered roast coffee beans in a pot, possibly with sugar, and serving it into a cup, where the dregs settle. It is common throughout the Middle East, North Africa, Caucasus and the Balkans, and in their expatriate communities and restaurants in the rest of the world.