At the River Road Coffeehouse, we use a Viennese roast for our espresso. Most coffeehouses (including most chains) use a darker roast for their espresso. However, we find this to be a sin against espresso. The reason espresso is made (among others)is to create a beverage that contains the whole sugars found in coffee. Using a dark-roasted espresso (in which most of the sugars have been burned during the roasting process) doesn’t make sense. It is easier to pull a proper shot with a dark-roasted espresso, but this shot will not be nearly as rewarding as a proper shot pulled with a lighter roast.
We could use an even lighter roast than we currently use for our espresso, but it wouldn’t be wise. Many of our customers buy espresso-based drinks that include chocolates and syrups. When used in a drink, these syrups are balanced by the carbonized sugars (or burnt sugars) in the coffee. If we were to use a lighter roasted espresso, there would not be enough carbonized sugars to balance the syrups, allowing the syrups to overpower the espresso.
We feel that we use the perfect espresso roast, allowing both people seeking straight espresso and people seeking vanilla lattes and mochas to enjoy our product.
0 Responses to “Our Espresso Roast”