Kingfisher Specialty Coffee

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Light | Medium | Dark

ROAST DESCRIPTIONS

White Coffee: Max Caffeine

The first phase in the roast is the coffee turning from green to yellow. At some point – just minutes into the roast - if we have planned to produce it – we will stop the roast and it will finish as “white coffee”. MORE…..Every roaster that sells white coffee has their own determination as to when this should happen. Many specialty coffee roasters refuse to sell or roaster this coffee. The overwhelming demand by our customers forced us to take a second look and now we take its exact roast and production very seriously. White coffee is produced because of the phenomena that caffeine is highly temperature sensitive and the longer you roast a coffee the more caffeine is roasted out of it. For many the stimulant aspect of coffee is a highly desirable reason for their daily routine. White coffee takes this to the extreme. White coffee does not taste like any traditional coffee roast or blend. It has a malty, barley, grassy taste that barely resembles the taste we think of as coffee.

When we were young some of us acquired a taste for bad coffee, many of us were fortunate to be exposed to excellent coffee, white coffee is an acquired taste with a purpose.

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Café Roast: “First crack”

As the coffee beans continue to heat in the proper temperature the sugars begin to caramelize, and the bean begins to turn a light brown in color

As the coffee beans continue to heat in the proper temperature the sugars begin to caramelize, and the bean begins to turn a light brown in color…..MORE There is in this part of the process an audible cracking noise. A subtle pop or “crack” as we call it. At the completion of this first crack the roasting process is complete and at the roasters discretion can be finished at any time. This period of the roast best retains the signature of the uniqueness of the beans history, origin, variety, its soil conditions, processing methods and the quality of the grade. For this reason, we cup all of our coffees at this point regardless of how we intend to roast them for service and retail.

Cafe roasted coffee can out bring some amazing flavors that are otherwise lost as the coffee is roasted darker. Every amazing coffee we roast is evaluated by this Cafe roast. “We ask, what have you got to offer?”

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Vienna: “Second crack”

After the first crack, the coffee will settle in and continue to caramelize and grow darker as it roasts. At some point, the beans will expand again and there is a second crack

After the first crack the coffee will settle in and continue to caramelize and grow darker as it roasts. At some point the beans will expand again and there is a second crack….MORE This is our sign to release the beans immediately. This roast produces a fully developed coffee that still retains the uniqueness of the different blends and varietals. It is also smooth and full body without some of the exotic flavors that might be present in the Café roast.

Vienna as a Kingfisher Specialty Coffee roast is like a friend or family member that you can always depend on.

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French Roast: Dark

The French roast is a dark roast that celebrates the addition of the beginning of the coffee to now develop a unique dark and rich taste

The French roast is a dark roast that celebrates the addition of the beginning of the coffee to now develop a unique dark and rich taste….MORE Some coffees have a higher tolerance for a dark roast. Dark roast coffee drinkers have very little tolerance for any coffee that isn’t roasted to at least this level and will choose Kingfisher Specialty coffee based on our reputation of roasting this blend to this level.

Picking a favorite blend is like picking a favorite child, strictly against the rules…but just saying.

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Italian Roast: Extremely Dark

One of the most difficult accomplishments a roaster can achieve is to roast a perfect “Italian roast” that cups smooth and doesn’t taste burnt

One of the most difficult accomplishments a roaster can achieve is to roast a perfect “Italian roast” that cups smooth and doesn’t taste burnt….MORE We have to pay very close attention and be prepared to release (finish) the coffee within seconds. Because it is so difficult to find beans that are able to shine under such an intense roasting environment we offer very few selections. We are still caught off guard when a customer volunteers out of the blue “I love your Italian roast it’s so flavorful and rare”.

“Huh? Cool, we like it too.”

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