MEDIUM ROAST BLENDS:
AN OVERVIEW
Definition of “Medium Roast Blend”:
To be able to understand the broad selection of CBI medium roasts, it is
important to understand the sequence of roasts that CBI (and most of the rest of
the specialty coffee industry) recognizes. Information about our seven different
roast levels is summarized below, with a brief overview of each one.
Loosely defined, “Medium Roast Blends” could refer to any level of roast that is
darker/deeper than the average. However, to clarify this broad categorization,
CBI defines “medium roast” as encompassing a specific selection of blended
coffees, described after the information about roast levels.
Roast Levels – from Lighter to Darker:
Common Cinnamon Roast Tan (Canned)
Common American Roast Light Brown (Commercial)
Peak Roast™ Brown
Velvet Roast™ Dark Brown
Espresso Roast Very Dark Brown
Italian Roast Light Ebony
French Roast Ebony
Double French Roast Dark Ebony
Anniversary Roast Very Dark Ebony
Descriptions of Different Roast Levels:
PEAK™ ROAST (Lighter Roast)
“Peak Roast” is CBI’s lightest roast; most Panache coffees are Peak roasted to a
select flavor standard, rather than to a specific color. Peak roasting creates
coffees with balanced flavor and full aromatics, allowing connoisseurs to
distinguish taste differences due to coffee origins and quality. If one of our
coffees does not specify a roast level, it’s Peak Roasted.
VELVET™ ROAST (Medium Roast)
Similar to what is termed a “Full City” roast, “Velvet Roast” coffees are
roasted slightly longer than Peak, to a specific shade of brown. The extended
roasting time creates a hearty coffee with moderate aroma, with heightened
flavor and body. Velvet and other dark-roasted coffees offer more consistent
flavor than lighter-roasted coffees, because the roast adds its own distinctive
flavor to the cup. Delicious bittersweet undertones are evident, while any
acidic bite tends to diminish.
ESPRESSO ROAST (Medium Roast)
Similar to the traditional European espresso roast, Panache “Espresso Roast”
coffees are roasted light enough to retain delicate aromatics, yet dark enough
to moderately caramelize sugars within the beans. We apply our Espresso Roast to
several different coffee blends, rather than just a single variety. (Note that
not all of our commercial espresso blends are espresso roasted!) Blending builds
variation, dimension and flavor into the brews. Espresso Roasted coffees are
often preferred for espresso beverages, because their aromatic, spicy flavors
can be quickly extracted during brewing.
ITALIAN ROAST (Darker Roast)
“Italian Roast”, the fourth darkest that CBI offers, creates a stout,
bittersweet coffee marked with smooth, mellow undertones and spicy flavor. The
extended roasting time causes a profound flavor difference, though an untrained
eye may not detect a color difference between Italian and Espresso roasts.
Italian Roasted coffees are marked by heavy oils on the beans’ outside surface.
The heat of roasting causes the beans’ sugars to fully caramelize, creating
bittersweet flavor throughout the coffee. Normally, Italian roasted coffees are
drip extracted, but they can also be brewed in any espresso maker.
FRENCH ROAST (Darker Roast)
Low in acidity, yet high in spicy bittersweet flavor, this coffee has been a
favorite for generations. Legend says “French Roast” coffee is so named because
Old World chefs used frying pans for roasting, giving the coffee a distinctive
charcoal (almost black) color. In this roast, delicate coffee aromatics are
sacrificed to achieve the spicier flavor.
DOUBLE FRENCH ROAST (Darker Roast)
“Double French Roast” exhibits a spicy, bittersweet flavor that cannot be
matched by any lesser-roasted coffee. Roasting for a mere 15 seconds longer than
our regular French Roast, it is positively amazing how a short variation of time
and temperature completely changes a coffee.
ANNIVERSARY ROAST (Darker Roast)
All of the attributes of our Double French Roast, but taken to the extreme. Any
darker roast than Anniversary would likely be flat and lifeless, with a
carbonized note. The one blend that we apply this roast to – our Anniversary
Blend – is deeply flavored, yet balanced, despite the advanced roast.
Medium Roast Coffee Blends’ Descriptions:
VIENNESE BLEND
Dark roasted coffees make this brew smooth and dessert-like, while a hint of
lighter roast adds vibrancy and enhances the subtle nuances of the blend. Peak
and Italian Roasts.
PORTLAND BLEND
In all parts of the country, this is our most popular blend! We start with a
light and bright mix of Central and South American coffees, for brightness and
aroma. Added to this base are Velvet-roasted Latin American and Indonesian
coffees for a full, rich flavor. We top this blend off with a moderate portion
of French roast, for depth and a bit of spice in the cup. Peak, Velvet and
French Roasts.
CONTINENTAL BLEND
The base of this blend is Central and South American coffees roasted to our Peak
roast, which as adds a bright acidity. On top of this base are several Velvet
roasted coffees, which contribute body. The blend is completed by a small amount
of dark roast, for added depth and spice. Peak, Velvet and French Roasts.
ROASTER’S CHOICE
A popular blend from Central America, South America, Indonesia and Africa. All
are roasted to the same slightly darker Velvet roast, yielding a cup that is
deeply flavorful and well balanced, with a satisfying aroma and smooth finish.
Velvet Roast.
OLD TOWN BLEND
Central American coffees with a hint of dark roast make up this compelling
blend, which is a perfect coffee for all-day sipping. Ideal for new gourmet
coffee drinkers who want full flavor without too much bite. Peak and Italian
Roast.
Coffee Tasting Terms
FLAVOR - Relative intensity or roast level
BODY - Viscosity
AROMA - Smell
ACIDITY - Brightness, snap
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