Roast / Strength
Coffee starts life as green beans. This, however, is just the beginning. To realise their full potential, the coffee process uses state-of-the-art Neuhaus Neotec fluidised air-bed system, which primarily uses convection heat transfer to roast the Coffee.
But what does this all mean? The bottom line is that a Coffee roast is arguably the most essential factor to consider when choosing your morning cuppa. It brings out the flavour and aroma locked inside, which in turn contributes significantly to the uniqueness of your choice brew.
Coffee beans 'pop', 'crack' and expand with the application of heat. While this takes place, a natural chemical change occurs in the beans. Knowing when this natural chemical change has created the desired roast requires years of expertise. Being able to 'read' the beans also goes hand in hand with often split-second decision making.
Choose your Coffee Roast and Strength
We stock a variety of Coffees categorised by four roast 'types'. These are 'Light Medium', 'Medium', 'Medium-Dark' and 'Dark'. Light Medium Roasts have undergone roasting for the shortest period, usually coinciding with the first 'crack'. This produces characteristics often described as earthy, grainy, acidic or sweet.
Medium Roasted Coffee
After the first 'crack' and before the second. These are some of the most common and popular beverages. They are known for being well-balanced, less-acidic and smooth. Medium Dark, in comparison, commonly has a bitter-sweet flavour with even less acidity. It is the product of the middle of the second 'crack'.
Considerably less acidic than their counterparts. They are shinier and oilier on the surface, and 'stronger' in taste. These brews come with bitter, smoky notes, and hints slightly reminiscent of charcoal. Whatever you decide, you've chosen well with The Kent and Sussex Tea and Coffee Company.
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