Goats might eat green coffee (see coffee history), but little else will. It takes roasting to unlock the flavors of the green coffee bean. Roasting creates the reaction that turns carbohydrates and fats into the aromatic oils that yield a great coffee taste.

There are two types of coffee roasters. The air roaster tends to dry the coffee just as an air popper dries popcorn. The drum roaster retains the oils inside the beans. The oil is where the flavor lays and so you want to maintain as much oil in the bean as possible. Five Rivers Coffee Roasters uses the typical European style drum roaster to retain full coffee flavor.

Light Roast:

Also known as Cinnamon, Half City, or New England. This roast creates a bean where the surface is dry, and cinnamon in color. Flavors imparted define the true character of the coffee. Light roasts if not completed will taste grassy or greenish.

Medium Roast:

Also known as Full City, Breakfast, or American Roast. This roast creates a dry bean as well. The coffee beans are light brown in color and impart the full flavor of the bean.

Dark Roast:

Also know as French Roast. Coffee beans are very dark in color and oily. Coffee begins to lose it’s natural flavors and individual character as it stays in the roaster. One coffee will tend to taste more like any other the longer it stays in the roaster.

Italian Roast:

The coffee beans are very oily. Beans impart a heavy smoky taste. At this stage, coffee taste is more a product of roasting rather than natural bean flavors.