Understanding Coffee Roast Levels: How We Roast at The Silo on Mower Coffee Co.
Understanding Coffee Roast Levels: How We Roast at The Silo on Mower Coffee Co.
The roasting process is where coffee truly transforms—unlocking flavors that range from bright and fruity to bold and smoky. At The Silo on Mower Coffee Co., we carefully roast each batch to highlight the unique qualities of every bean. Here’s a breakdown of the roast levels and why we stop where quality shines.
The Coffee Roasting Journey
Coffee begins as a dense, green bean with grassy aromas. Roasting releases the moisture inside, caramelizes sugars, and develops complex flavors. The key to great coffee lies in finding the roast that complements the bean’s natural qualities.
Roast Levels Explained
Unroasted Green Coffee
Green coffee varies in color by origin. South American beans are pale green, Ethiopian beans are brownish, and water-processed decaf beans are darker brown. While these beans smell grassy, they don’t taste like coffee yet!
Drying Stage (~320°F )
During the drying stage, moisture evaporates. The beans start to smell sweet and hay-like. While interesting to smell, they’re still far from drinkable.
Light Roasts
City Roast (~400°F )
A light roast preserves the bean’s natural origin characteristics. Bright and vibrant, these coffees often highlight floral, citrus, or fruity notes. Acidity is more prominent, and the body is light. Perfect for those who want to truly taste the bean’s unique traits.
Light-Medium Roasts
City+ Roast (~405–410°F )
This roast balances the brightness of light roasts with added sweetness and depth. It brings out the nuanced flavors of the bean while maintaining its natural vibrancy. A great choice for exploring subtle differences between regions and farms.
Medium Roasts
Full City Roast (~410–430°F )
A medium roast achieves a perfect balance between origin flavors and roast character. With a fuller body, smooth sweetness, and softened acidity, this roast level is versatile and widely appealing.
Medium-Dark Roasts
Full City+ Roast (~425–435°F )
This roast develops richer, deeper flavors with hints of caramel and chocolate. While some origin traits remain, roast flavors like nuttiness and sweetness shine. Acidity is reduced, and the body is full, making it a favorite for those who enjoy complexity and boldness.
Dark Roasts
Vienna Roast (~430–440°F )
As coffee approaches the dark roast range, the roasting process takes over, and the bean’s origin flavors are subdued. These beans have a slight sheen of oil and smoky, roasted notes. While Vienna roast can be bold and enjoyable, it sacrifices some of the bean’s unique characteristics.
Why We Rarely Roast Beyond Vienna
Dark roasts are commonly used to mask the imperfections of low-quality beans, such as Robusta or bad crops. Many commercial coffees roast very dark—well beyond Vienna—to hide poor flavors. At The Silo on Mower Coffee Co., we do things differently.
We specialize in high-quality, ethically sourced Arabica beans, and we roast to bring out their best qualities. By stopping at Full City+ or Vienna, we ensure you’re tasting the inherent richness of the bean—not a roast designed to cover flaws.
What Roast Should You Choose?
Light Roasts (City): Bright, vibrant, and packed with the bean’s origin flavors.
Light-Medium Roasts (City+): Balanced, sweet, and nuanced. Great for exploring regional differences.
Medium Roasts (Full City): Smooth, sweet, and versatile—perfect for any brew method.
Medium-Dark Roasts (Full City+): Rich, bold, and complex with hints of caramel and chocolate.
Dark Roasts (Vienna): Bold and smoky but still true to the bean’s character.
At The Silo on Mower Coffee Co., our goal is to craft exceptional coffee that celebrates each bean’s story. We roast with care, letting the bean dictate the roast point, so every sip is a true reflection of its quality and origin.