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| Product Samples |
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At Royal New York, we’re happy to provide roasting guidance. We strive to help any roaster who is new to the industry or new to roasting a certain coffee. Check out our coffee roast profile for Asia below. Many coffees from Asia have a distinct flavor profile, sought after around the world. As a result of the relatively lower elevation and prevalence of the wet-hulled processing style, these coffees shine at darker roast levels for full-bodied and rich cup profiles.
These tests were completed using a Diedrich IR-5 roaster. We considered 7:30 “Quick” to 1st Crack and 9:00 “slow. ”Short” roasts are 9:00 and under, “Long” roasts are 12:00 and above.
We suggest using low heat application, adjusting to hit first crack at slightly slower than average timing, and ending the roast at a medium-dark temperature.
This roast will produce coffee that is full-bodied and sweet with some roast character. The coffee will have some complexity with refined sweetness.
For less roastiness and body with more acidity, reach first crack more quickly and end the roast at a lighter temperature with less development. For more body and roast character, end the roast at a higher temperature.
These coffees are great on their own as a Darker Roast Single-Origin offering, as the base flavor note in an espresso blend or in a darker-roast house blend with another more mild and sweet coffee. Brew using a V60 to maximize complexity and body.
We suggest using low heat application, adjusting to hit first crack much longer than average timing, and ending the roast at a dark temperature.
This roast will produce coffee that is full-bodied and robust with some roast character. The coffee will have low acidity with rich, syrupy sweetness.
For less roastiness and body and more acidity, reach first crack more quickly and end the roast at a lighter temperature with less development.
These coffees are great on their own as a Dark Roast Single-Origin offering, as the base flavor note in an espresso blend or as part of a darker-roast house blend with another more mild and sweet coffee. Brew using a french press for maximum body.
We suggest using low heat application, adjusting to hit first crack at slower than average timing and ending the roast at a medium-dark temperature.
This roast will produce coffee that is robust with mild acidity. The coffee will be rich and full-bodied with syrupy sweetness and some complexity.
For less roastiness and body with more acidity, reach first crack more quickly and end the roast at a lighter temperature with less development. For more body and roast character with less acidity, roast the coffee to a higher end temperature with more development.
These coffees are great on their own as a Darker Roast Single-Origin offering, as the base flavor note in an espresso blend or as part of a darker-roast house blend with another more mild and sweet coffee. Brew using a V60 to maximize body and acidity.
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