Après coffee is roasted by skilled and experienced artisans using the latest technology to produce a product we know you will enjoy and want to share.

Coffee roasting is a major transformational step in a process that converts green coffee beans (an agricultural product) into the coffee we drink (a consumer product). Roasting changes green coffee beans both internally and externally. Roasting changes the beans on the inside by releasing water as steam, caramelizing sugars, and forcing oils to the bean surface. Outer changes include the darkening color of the beans, visible cracking of the bean’s surface, an expansion in bean size, and an oily coating on the outside of the beans.

City Full City French Sicilian Espresso Extra Dark

Lightest Darkest

City Roast – the beans typically have a dull brown color, most of the moisture is released from the beans, and the sugars are noticeably caramelized. Mocha Java Blend, Royal Kona Blend, Clubhouse Blend, Brazilian Bourbon Santos, Colombian Supremo, Ethiopian Yiracheffe, Organic Mexican Chiapas (regular only), Peru Organic SHB “La Florida”, all Flavored Coffees (regular and decaf)

Full City Roast – the beans are a medium dark brown, some oils may appear on the surface, the caramelization process is more fully developed. Breakfast Blend, Sumatra Mandheling, Papua New Guinea, Costa Rican Peaberry SHB, Costa Rican Tarrazu, Guatemala Antigua Bella Caromona, Kenya AA, Cafe Serrano, Organic Mexican Chiapas (decaf only)

French Roast – the beans are a shiny dark brown due to the noticeable surface oil, the sugars are completely caramelized. Colombian Cloud 9, French Roast

Sicilian Espresso – the dark brown beans glisten with oil, the sugars may have begun to burn. Caffe Trullo, Melange Francais

Extra Dark – the beans are a very dark and shiny brown, some may actually be black; some slight burning and charring may be noticeable in the taste. The Midnight Special