Volcanos Coffee Bar and Roastery

Menu

For Starters

• Selecting Coffee
• Cupping Coffee

History

• Coffee History (Part 1)
• Coffee History (Part 2)

Life Cycle

• Growing (Part 1)
• Growing (Part 2)
• Sorting & Grading
• Semi-Washed Coffees
• Natural Processing

Proper Handeling

• Brewing
• Grinding
• Storing
• Roasting
• Roasting Espresso
• Green Coffee Storage

Coffee 101: Proper Handling

Espresso Roasting

Espresso Roasting is the process of roasting a coffee that will exhibit a smooth yet wide range of flavors when ground very fine, tightly packed coffee brewed through high pressure water. Some of the key components in a good espresso roast are as follows:

A thick dark orange/golden "crema". Crema is the foamy layer that coats the top of a well made shot of espresso

• A smooth non–bitter yet profound taste that covers all areas of the tongue (except the back where bitterness is detected). A good espresso will display a bouquette of exciting tastes and dominate tones.
• A good heavy body and a long lasting smooth and pleasant after taste.

Espresso should not be shocking although many people expect it to be. At Volcanos we often encourage new coffee drinkers or even those semi-experienced drinkers who normally run and hide from the idea of drinking a straight shot to try one of ours out. Although they may not be converting to drinking a straight shot from there after they almost always admit that it was smoother than they thought and were able to recognize pleasant tastes as well as a remarkable aftertaste.

At Volcanos we have three styles of espresso we roast:

• Espresso Vesuvius – This is a Southern Italian or French style (extremely dark) roasted espresso. This espresso exhibits a very spicy taste with a very aggressive and smokey (yet smooth) finish. Espresso Vesuvius cuts through milk very well revealing spicy notes and strong peepry, blackberry tones.
• Espresso Etna- This is a northern Italian (extremely light) roasted espresso. This espresso is very smooth and easy going with a strong creamy/chocolatty taste.
• Espresso Caldera – Our house espresso, Caldera works great as both a straight shot and with milk. Our prized espresso Caldera has a strong yet smooth taste with chocolaty sweetness and a soft creamy finish.