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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 profiles for Africa below. African coffees offer a diverse array of flavor profiles. The Naturals are sweet and fruity while their washed counterparts are complex and vibrant.
Note that 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 high heat application, hitting first crack at much faster than average timing, and ending the roast at a light temperature.
This roast will produce coffee that is complex, sweet, and tart. The coffee will be light-bodied with lively acidity, fruity sweetness, and delicate florality.
For more sweetness and body, maintain a higher heat application through first crack for a sightly darker roast. However, for lower acidity, take longer to reach first crack and extend the development time.
These coffees are ideal on their own as a Single-Origin offering. They may be used to add complexity to some more sophisticated blends. Brew using a chemex for maximum nuance and acidity.
We suggest using high heat application, hitting first crack at slightly faster than average timing, and ending the roast at a light temperature.
This roast will produce coffee that is sweet and complex. The coffee will be light-bodied with vibrant acidity, and fruity sweetness
For more sweetness and body, maintain a higher heat application through first crack for a sightly darker roast. For lower acidity, take longer to reach first crack and extend the development time.
These coffees are ideal on their own as a Single-Origin offering. They may be used to add complexity to some more sophisticated blends. Brew using a chemex for maximum nuance and acidity.
We suggest using high heat application, hitting first crack at faster than average timing, and ending the roast at a light temperature.
This roast will produce coffee that is vibrant and complex. The coffee will be light-bodied with lively acidity, and refined sweetness.
For more sweetness and body, maintain a higher heat application through first crack for a sightly darker roast. However, if you’re looking for lower acidity, take longer to reach first crack and extend the development time.
These coffees are ideal on their own as a Single-Origin offering. They may be used to add complexity to some more sophisticated blends. Brew using a chemex for maximum nuance and acidity.
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