Coffee beans come in as many flavours and strengths as there are ways to prepare them. Their many characteristics can effectively take you beyond the regions and countries where they originate.
To help you choose from among our many varieties of coffee, we have created flavour profiles for you to discover and help in the selection of your preferred mixes.
The three levels of a flavour profile
The darker the bean, the stronger the beverage
Under the effect of heat, the bean changes shape, becomes larger, loses water and, of course, some weight. From a flecked olive green, the bean browns and, at the same time, frees water-soluble aromatic oils that readily mix with water.
The bean is heated in the roaster at a temperature ranging between 175 and 200 °C. Then, it is air-cooled to seal in the aroma and obtain the maximum amount of flavour during brewing.
The higher the number, the fuller-bodied the beverage
The body is about texture and sensation in the mouth. It can be as liquid and limpid as water or syrupy, heavy and full-bodied.
A coffee that is strong and very present will give the impression of being more opaque and saturated. For example, the body of an African coffee is much more textured than a coffee from Indonesia or Central America.
The colour indicates the length of the effect felt after swallowing a sip of coffee
Some people prefer an effect that is short and sweet, while others prefer a long lingering aroma to appreciate all the variations of coffee flavour.
You can obtain the best beans, roasted to perfection, according to your specifications. However, if the grind is not adapted to your coffee maker, the outcome will be disappointing.
The rule is quite simple: the shorter the contact between the coffee and water, the finer the grind must be.
You need only explore our large selection of coffees to discover the ones you like best. The flavour profiles are there to help you choose, but do not hesitate to come to see us at Brûlerie!Go to the coffee section!