Know Your Joe: The Different Types Of Roasted Coffee Beans

Coffee is life; it’s a warm hug you need every morning to awaken from your slumber and face the cold-harsh world.

It’s your saving grace when you need a jolt of energy in the middle of the day, and your guiding light when you have to stay awake for a late-night project.

Coffee never disappoints you. Its aroma alone can soothe your nerves and stimulate happy thoughts in your brain.

You are not a true coffee lover, if you can’t differentiate a medium from a French. To make sure you withstand the hard criteria of a true-coffee-fanatic, we’ve gathered some coffee-intel for you.

Where does it grow?

You beloved grows on trees, located near the equator (also called the bean belt). The altitude and the temperature of the bean belt will impact the flavor of your coffee.

The ideal growing environment for coffee bean is no frost, little rain, and plenty of sunshine. The desirable altitude for coffee trees varies from 3,000 to 6,000 feet above sea level. At this fresh coffee extract

height, the temperature is not too cold and remains in between 60 to 70-degree Fahrenheit throughout the year.

The golden rule of flavorsome coffee bean is to choose coffee beans that are located on higher altitudes. Higher altitude guarantees higher flavor.

These trees grow a fruit, called cherries. In order to extract the beans, cherries are handpicked, when they are ripe and change to a deep red color. Coffee beans can be harvested once or twice a year.

How is it processed?

The coffee beans that your grind to perfection go through 3-steps before reaching your doorstep.

Dry processing

Farmers dry the coffee cherries harvested for up to 3 weeks. They keep tossing and turning the coffee cherries every 2-3 hours for even drying.

Wet processing

The dried coffee cherries are soaked in fresh water to wash away the fruity pulp and skin debris. Then a depulping machine is used to completely uncover the beans. This is followed by a sorting process, where beans are separated based on their size and quality.

The sorted beans are then stored in water containers (up to 2 days) for further fermentation process. Wet-beans are then dried and further processed.

Pulp natural processing

In countries with higher humidity, only the skin is removed from the cherries. The pulp left behind on the coffee cherries leaves natural sugar content by caramelizing the coffee bean.

All these processes leave behind green coffee ready for the roasting process.

From green to brown

To break the physical and chemical properties of the coffee bean they undergo a heating process. Heat changes the smell, taste, and color of the green coffee.

The process of green to brown colored coffee bean is known as roasting. Most of the commercial roasters apply 465 to 525-degree Fahrenheit of heat for 3-30 minutes. The exposure of heat will depend on the type of coffee roast. fresh morning coffee

A lighter roast means that the natural contents are preserved in the beans. Here are some roast types from dark to light.

  • Italian Roast:it’s almost black in color, and has a smoky taste to it
  • French Roast: it’s very dark brown in color and has a bitter and burnt taste
  • Velvet Roast: it’s dark brown in color and strongly caramelized and bittersweet in flavor
  • Vienna Roast: it’s medium dark brown in color, a little acidic and has a bit of caramel taste to it
  • American Roast: moderate light brown in color and it has a tinge of bread-like taste to it
  • Cinnamon Roast: Very, very light brown in color, it’s acidic in nature and has a tad of tea flavor to it

Velvet or French—we can custom roast coffee beans for you anytime of the day. Order freshly roasted beans from Custom Roasts by Alex. We deliver quality coffee on your door-step within 24 hours. Call or order online to get quality caffeine.


  1. Judi Todryk on June 18, 2019 at 9:45 pm

    I am looking for a particular blend of yours that my daughter buys in Florida at an outdoor market. She says it’s an Ethiopian blend and my husband and I would like to try it. Please post how I can do this. Thank you

    • Alex Kish on June 28, 2019 at 5:41 pm

      The main Ethiopian I have at the market is my Ethiopian Harrar but it’s not a blend. The blend I sell the most of is my Black Tiger. It’s a bit darker but no bitter burnt bite to it.

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