Blends are a combination of two or more varietals. Some blends like Mocha Java or Breakfast Blend are famous and are replicated by many roasters, but most roasters take pride in combining the different characteristics of beans for a satisfying cup. Elements such as the degree of roast, number of different varietals and percentages of different coffees added are all taken into account. Blending is an art, not a science. At Alakef Coffee Roasters, we take the art of blending very seriously and spend many hours per week perfecting our blends.

Flavored coffees typically start as a varietal with a flavoring added after the roasting process is complete. Flavored coffees appeal to those who may want to enjoy flavor without all the sugar in their brewed coffee. Obviously, never use a flavored coffee to make espresso. The flavoring will wreak havoc on the equipment, not to mention the flavor will linger in the other shots.

Degrees of Roasts (lightest to darkest).

Cinnamon:
Light brown, dry surface..
Grainy taste, distinct sour or acidic tones.

American or City:
Medium brown, dry surface with some wrinkles, flat color.
Typical commercial roast, no grain flavor, some acidity, richer tones than cinnamon, flavor profile not fully developed.

Full City:
Darker, richer brown, oil patches on smooth surface, no wrinkles.
Slight, roasted, bittersweet tang, less acidity than American roast, full profile of coffee flavor.

Vienna:
Dark brown, oily surface.
Definite bittersweet taste, all acidity tones gone.

Italian:
A hearty roast, bold and spicy.

French:
Very dark brown, almost black, very shiny, oily surface.
Dark caramel tones, all acidity tones gone, smoky roast with a bite.