Coffee | Roasting & Cupping
Roasting coffee beans is a fine art and requires highly skilled roasters to bring out the best in every bean. With the advantage of altitude, VMCT is able to employ long roasts to slowly carmelize the sugars in the bean; developing the full essences of the bean without baked, scorched or bitter profiles.
VMCT offers three types of roasts: Full City, Vienna and French. Each is expertly used to fully highlight and develop flavor profiles of single-origin coffees and to create a wide selection of blends and styles for brewed and espresso coffee.
Enjoy a short youtube clip filmed at our roastery http://www.youtube.com/watch?v=oma00QgJvfk
| ROAST | NOTES | SURFACE | FLAVOR PROFILES |
|
|---|---|---|---|---|
| Medium | Full City | Full City enhances the delicate and subtle flavor profiles of single-origin coffees and traditional espresso blends. |
Medium Brown Dry |
Develops sweet, slightly spicy & floral profiles with layerd aromas. Medium-Full Body |
| Medium Dark | Viennese, Italian | A wonderfully versatile roast, Vienna roast is widely used in the custom Colorado blends and in VMCT's dark roast profile Italiano espresso blends. | Med to Dark Brown Slightly Oily |
Develops rich spice, dark fruits & round toasty profiles. Full Body |
| Dark | French | The darkest roast employed, French roast styles are for those who prefer more intense, fuller body, flavor profiles. | Deep Brown Oily to Very Oily |
Develops deep roasting flavors of smoke, chocolate & toasted nuts. Full Body |
CUPPING
Sensory and quality evaluation of coffee is done through a method called “cupping”. Cupping allows buyers and roasters the opportunity to evaluate coffee for quality consistency and flavor profiles; determining ideal roasting intensities, coffee blends and styles for production.
Daily cupping at Vail Mountain Coffee & Tea ensures quality and consistency standards are met in every roast.
Enjoy a short youtube clip filmed at our roastery. http://www.youtube.com/watch?v=oma00QgJvfk
