How We Roast
Considered as light roasts, Cinnamon roast occurs usually about the middle of what we call "First Crack", when the beans pop or crack, visibly expanding in size. This may occur after only several minutes of roasting. Light brown in color with a dry surface, this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through the surface. Have a higher acidity (bright, lively) with a toasted grain taste.
This roast highlights the inherent flavors and aromas of the beans. This type of roast lacks of the grainy taste of the light roasts, with more body and a more balanced acidity aroma.
Occurs at approximately 205 °C (400 °F) in which the bean doubles in size, becomes a light brown color, and experiences a weight loss of approximately 5%.
This medium roasts reach internal temperatures between 210°C between the end of the first crack and just before the beginning of the second crack. This roast is generally sweeter than a light roast, with more body and exhibiting more balanced flavor, aroma, and acidity. The color is milk chocolate brown, and the bean’s surface is dry with some acidity (bright) though lacking the grain taste of the light roasts.
215° High Reguler
This kind of roasting are having balanced bitterness. Flavor is fully developed; acidity is bright; characteristics of green coffee are clear.
When the temperature rises to approximately 220 °C, the color changes from light brown to medium brown, and a weight loss of approximately 13% occurs, with a stronger flavor and a non-oily surface.
225° Full City
The flavors and aromas of the roasting process become noticeable, and the taste of the coffee may be somewhat rich, with a slight bittersweet aftertaste.
Get In Touch
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PT. Tierra Dama Jaya
Jl. Buncit Raya Pulo No. 8
P: +62 21 7971025
F: +62 21 7971018