There is French roast – and of course there is Italian roast. Both names refer to a way of roasting coffee beans. You know. Just like when you toast a piece of toast. It has one colour when you put the bread in the toaster, and a different colour when the bread comes out again. All depending on how long it has roasted and at how many degrees. It’s the same with coffee roasting. And when it comes to Italian roast, it’s one of those breads that’s been in the toaster for a long time.
Read also:
What is Italian roast?
Italian roast is a coffee roast that produces very dark and oily coffee beans. It’s one of the darkest types of roast available, and it’s the one many people use to brew espresso. Precisely because of the dark and intense taste. However, it is also suitable for cappuccino and latte, where the intense coffee flavour penetrates perfectly through the rich milk. Buon appetito!
In Italian roast, the beans are roasted “past” the second crack. Also called “second crack“. It’s at the second crack that most of the oils and flavours surface, adding a deep, sweet and slightly smoky taste. This means that Italian roast burns all the flavour out of the coffee – so to speak. The coffee beans may therefore be old or of poor quality, and you won’t notice it. Simply because all the flavours, oils and aromas are burnt off during the roasting process.
