Roaster's Notes

Confused about Roast levels? Don’t understand why acidity matters?

We want you to fully enjoy your overall experience drinking our coffees. Below you will find some information on Tasting Coffee, Tasting Roast Levels, Tasting Origins, and on the Roasting Process. We hope this helps you to select the best coffee for your tastes and needs. important to know to help you choose the best coffee for you.


		Coffees are described using a wide variety of terms, but the most important are flavor, acidity and body. That's why we list these coffee attributes on every one of our coffees on a scale of 1-5. FLAVOR refers to the overall experience of drinking a particular coffee, which includes both taste and aroma. Specific flavor attributes can be found in certain coffees, such as a chocolate-like taste or a nut-like aroma. ACIDITY is often misunderstood. In coffee, acidity is a very desirable, refreshing, mouth-cleansing quality. A sparkling, lively taste that makes it the ideal morning wake-up. This " taste" of acidity doesn't mean coffee is highly acidic. In fact, when measured on an objective pH scale, coffee is one of the least acidic beverages found in the typical household. BODY refers to the perceived oilyness and thickness of brewed coffee on the tongue and can range from light to very heavy depending on the origin and choice of brewing method of the coffee. Roasts Famous Blends Origins


		Light (American) ~ Cinnamon color, intense aromas, with crisp, lively acidity & light body. Medium(Vienna) ~ Light-brown color, full in body still with most of its acidity. Dark(French) ~ Dark brown with traces of oil, replaces acidity with a slight bitterness that creates a more pungent flavor. Very dark(Italian) ~ Dark brown with oily bean surfaces A pronounced carbony bitterness as the primary flavor with a decrease in body. Check out our IncredibleRoasts.


		Central & South American coffees are generally mild in flavor, with light-to-medium body and considerable acidity. With the exception of Brazilians, these coffees are normally washed. East Africa and Yemen coffees are typically intense in flavor, with unique wine-like or fruity flavor notes and bright acidity. Indonesia and the Pacific coffees are known for their full bodied smoothness, rich, earthy flavors and low acidity. Check out our unique Single Origin Coffees Map of Sumatra


		The roasting process causes a complex series of chemical changes. Over a period of roughly fifteen minutes, the green coffee loses moisture, turns yellow, and then " pops" . As it " pops" , the bean nearly doubles in size, and begins to assume a very light tan color. Once this stage is reached, the heat source is turned down, and the coffee rapidly darkens in color. When the desired degree of roast for a given coffee has been achieved, the process is stopped by air cooling.


		Finca Dos Marias, Guatemala

Don’t forget about our Best Value Featured Coffee . . .

100% Guaranteed Coffee Satisfaction

Jones Coffee Roasters
537 South Raymond Avenue
Monday - Friday 7:30 AM to 9:00 PM
Saturday & Sunday 9:00 AM to 4:00 PM
phone 1-626-564-9291
Pasadena, CA
©1993-2008 The Best Coffee