|
|
|
Coolmenus example - CoolMenus3 DHTML script made by Thomas Brattli from DHTMLCentral.com. Visit for more great scripts.
|
|
|
|
|
|
 |
|
|
 |
- American Roast:
Light to medium color, dry surface. The flavor is still
acidity, but their is a fine balance between body and
sweetness.
- Cinnamon (or Continental) Roast:
Lightest roast of coffee. Light brown in color, often sour,
green tasting and lacks body.
- City Roast:
Slightly darker than the American roast, generally less
acidic.
- Full City Roast:
Rich deep brown in color and have developed a more mature
flavor. There will be a small amount of oil on the surface of
the bean.
- Viennese Roast:
Lightest of the dark roast, a slightly darker tones that a
full city roast. A nice compromise between the medium and
dark roasts.
- Italian Roast (Espresso Roast):
Oily surface, dark brown in color while still retaining a hint
of a medium roast. Low acid.
- French Roast:
Oily, deep brown and chocolaty. All of the acid has been
roasted out of the bean as well as the caffeine.
- Aged:
Some green coffees may be stored at a warehouse for as long as
several years. This minimizes acidity and increases body.
- Hard bean:
Latin American coffees, grown in high altitudes which are very
dense.
- Maragogipe:
Brazilian variety of Arabica that grows in low altitudes and
tropical heat. Produces large attractive beans with great
characteristics.
- Peaberry:
Common coffee mutation that causes a single, rounded, pealike
bean to form at the center of the coffee berry. They are often
separated out for special sale. The mutation has no real
effect on the quality of the coffee.
|
|
|
| |
|
|
