About: Full city (roast)   Sponge Permalink

An Entity of Type : dbkwik:resource/yxK0G7k4dvTKBo4fZpa_Dg==, within Data Space : dbkwik.org associated with source dataset(s)

Full city (alt. light French, light espresso, Continental) is the name applied to a degree of roast of coffee beans which is darker than a city roast. In this roast, the beans roast past the first crack, but stop prior to reaching the second crack. The beans will be mostly dry, with intermittent patches of oil. Coffee brewed from beans roasted to this degree mute some of the characteristics of the green coffee, especially more acidic tones. A full city roast will also develop sweetness and body present in the coffee. In Northern Italy, this degree of roast is most often used for espresso.

AttributesValues
rdf:type
rdfs:label
  • Full city (roast)
rdfs:comment
  • Full city (alt. light French, light espresso, Continental) is the name applied to a degree of roast of coffee beans which is darker than a city roast. In this roast, the beans roast past the first crack, but stop prior to reaching the second crack. The beans will be mostly dry, with intermittent patches of oil. Coffee brewed from beans roasted to this degree mute some of the characteristics of the green coffee, especially more acidic tones. A full city roast will also develop sweetness and body present in the coffee. In Northern Italy, this degree of roast is most often used for espresso.
image name
  • Full_city.jpg
dcterms:subject
AltNames
  • Light French, Light espresso, Continental
Characteristics
  • Mutes some of the characteristis of the bean, while highlighting sweetness and body.
Name
  • Full city
beandesc
  • Dry, with patches of oil, Medium dark brown color
dbkwik:coffee/prop...iPageUsesTemplate
Image caption
  • Coffee beans roasted to full city
Color
  • #B0C4DE
abstract
  • Full city (alt. light French, light espresso, Continental) is the name applied to a degree of roast of coffee beans which is darker than a city roast. In this roast, the beans roast past the first crack, but stop prior to reaching the second crack. The beans will be mostly dry, with intermittent patches of oil. Coffee brewed from beans roasted to this degree mute some of the characteristics of the green coffee, especially more acidic tones. A full city roast will also develop sweetness and body present in the coffee. In Northern Italy, this degree of roast is most often used for espresso.
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