COFFEE STRENGTH

Why does the taste of coffee vary?

Flavour intensity is key to coffee strength, and is influenced by its origin – Indonesian is heavy-bodied and spicy, African is light and fruity. Roast intensity refers to how long coffee beans are roasted; the longer the roast, the more intense the flavour. As the beans darken, the richness increases and acidity decreases. Caffeine varies with the type of beans: robusta can have up to double the amount of caffeine as arabica

Image of Light Roast Coffee

Roasted for a short time, this highlights the natural characteristics of the coffee and brings to life bright, citrus flavours and lighter body.  These coffees are great for filter makers

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Image of Medium Roast coffee

Great for well-balanced flavour and body, this roasting style gives a smooth, rounded finish and more developed caramel sweetness. These coffees are good all-rounders for cafetières, filters or lighter espressos

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Image of a Dark roast coffee

Rich, intense and full bodied, the flavours are developed during a longer roasting process to deliver the 'classic' coffee flavour of chocolate, caramel & nuts. Best for cafetières and espresso makers

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