Light to Medium Roasts

Surprisingly full-flavored with no “roasty” taste, lighter roasts from Nate’s Coffee usually finish a little after the first “crack”.

As the temperature increase it tends to temporarily stabilize around 100°C (212oF), water within the bean begins to form steam and a pressure gradient is created within the bean. As more and more pressure builds the pressure ruptures the cells within the bean to create audible “pops” known as “first crack”.¹

Most of our light to medium roasts can be classified as “American” or “City” roasts: the beans are darker than tan, but not a super dark brown.

Medium to Dark Roasts

Bolder mouthfeel and a stronger aroma in Nate’s Medium to Dark coffees are the result of darker roasts. These coffees range from the very beginning of the second “crack” to a little bit beyond it.

Unlike the first crack which is mainly produced by the formation of steam, in this second crack, the pressure is caused by the formation of CO, CO2, NOx and various other gases. Like the 1st crack there there again is an increase in internal pressure and the beans begin taking on a shinny appearance due to the presence of coffee oils being pushed out to the surface.¹

These coffees fall between “City Plus” and “French” roast. However, even our darkest roasts are smooth, and lack the unpleasant bitter taste found in mass-produced coffees. 

Decaf Roast

Decaffeinated coffee can be any roast, ours is a medium/dark roasted water-processed Sumatra. 

¹ Chemical Changes During Roasting. coffeechemestry.com. 2016