Probat roaster

About Roasting

Once blends and roasts have been established, Parkside roasts-to-order each blend with the specially chosen Arabica beans in small batch roasts.

The coffee roasting process is dependent on airflow, time and temperature. During roasting the coffee undergoes both physical and chemical changes. Moisture trapped in the beans turns to steam and cracks. The beans nearly double in size and lose about 18% of their weight. The beans undergo chemical transformations after the moisture has released. The beans continue to develop in size while starches are converted to sugar, proteins and organic acids are broken down and transformed, and aromatic oils begin to appear on the surface of the bean. The roast is cooled quickly after the roaster has determined it has been roasted to the fullest potential possible.

Most of our coffees are roasted separately, cooled naturally, and then blended to provide the customer with a unique and rewarding experience.

Roast Degree Characteristics

Light Light brown to cinnamon color
Low body and light acidity. The beans are dry. This roast is too light and does not allow the coffee to develop to its full potential.

Medium-Light Medium light brown color. The acidity brightens and body increases slightly. The bean is still dry.

Medium Medium brown color. The acidity continues to increase and the body becomes more potent. The bean is mostly dry.

Medium-Dark Rich brown color. Very small droplets of oil appear on surface. The acidity is slowly diminished and body is most potent. This is the ideal roast for a well blended espresso.

Dark Deep brownish/black color. The bean has spots of oil or is completely oily. Subtle nuances are diminished. Flavor decreases, while body dominates.

Very Dark Black surface covered with oil. All subtle nuances are gone, aroma is minor, and body is thin. This roast is characteristic of American espresso.

Parkside Coffee l 6515 Transit Rd. Suite C16 l Bowmansville, NY 14026 l Phone: 800/660-9511 l Fax: 800/845-1258