Simply type in the code located on your tag and find out roast specifics such as roast date, green batch size, 1st crack and 2nd crack temperatures. No other roaster provides their customers this type of information.

Batch Number:

04.14.09
- New El Salvador Collection!

This new and exciting collection of specialty coffee features many C.O.E. Estates and is full of Bourbon varietal coffees.

03.27.09
- Introducing Del Rosso Tea!

Many of our Coffee customers have asked us if we had access to similar grade teas and now we can proudly tell them yes.

03.03.09
- New Patented Coffee Containers

We are now packaging our elite grade coffees in a new Patented Tin Can with degassing valve for superior long term storage.

02.27.09
- Coffee Fest 2009 Chicago

Del Rosso Coffee company executives attended the Coffee Fest show in Chicago to see some old business associates and meet new industry contacts.

02.16.09
- Coffee Time Collection

We are proud to offer limited production prints of the T. M. Del Rosso Coffee Time Collection. Each print is signed, numbered and matted in extremely limited production runs.

So smooth

"This is one of the cleanest coffees I have ever tasted, I can’t even drink the regular stuff anymore." Tito.
Something I can relax with

"I thought that since it was not decalf I would be bouncing off the walls, surprisingly I didn’t even notice the difference." Eric.
True gourmet coffee

"I can’t believe that there is that much of a difference in the quality of coffee." Jo Anne.

Lesson: Roast Levels

· AMERICAN / LIGHT ROAST

At this roast level the acidity will be bright but less overpowering, the varietal characteristics still pronounced, and body fuller. Internal bean temperatures range between 400F-415F and SCAA color tiles #75 through #65. For most East-Coast American coffee-drinkers this style represents a "good" or ?classic? coffee taste, while the more avid coffee drinker may prefer a slightly darker roast.

· CITY / MEDIUM ROAST

A slightly darker roast level where the acidity remains strong and a bit richer, varietal characteristics are a little muted but still clear, and body is slightly fuller. Internal bean temperatures range between 415F-435F and a SCAA color tile of #55. This is the traditional roasting norm for most of the American west and a good starting point for most coffee roast.

· FULL CITY ROAST

At a Full City Roast acidity is slightly more muted and body slightly heavier than a traditional city. The surface of the bean remains dry but oils may appear in tiny droplets as they begin to rise from pockets inside the bean to its surface. Internal bean temperatures range between 435F-445F and SCAA color tiles #55 and #45. As an experienced cupper this is my preferred roast level.

· FULL CITY + ROAST

A moderately darker roast where the acidity is largely folded into a general impression of richness while the varietal characteristics are muted beyond recognition. The body is full and the bittersweet note characteristics of dark-roasted coffees rich and vibrant flavor. At this roast the surface of the bean always displays some oil, ranging from a few droplets to a shiny coating. Internal bean temperatures range between 445F-455F and SCAA color tiles #45 and #35.

· FRENCH ROAST

A definite dark roast where the bittersweet or dark roast taste completely dominates, the body begins to thin and all remaining varietal character and acidy notes are transmuted inside the pungent richness of the dark roast flavor. The resulting flavor may range from rounded and mellow in less acidic coffees to borderline bitter in coffees that begin very acidic. The surface of the bean appears wet with significant amounts of oil coating the surface. Internal bean temperatures range between 455F-465F and a SCAA color tile of #35.

Written By: Gino Del Rosso

Del Rosso Coffee