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(BF) Berk's Beans Espresso Blend – Chocolate, Caramel, Lemongrass, Black Pepper, Medium Body
(BF) Bali Organic Blue Moon - Anise, dark chocolate, and vanilla
Bolivia Caranavi FTO La Paz - Chocolate aromas carry into the flavor and pair with mild notes of clean citrus. Heavily sweet caramel finish.
(BF) Brazil Bela Vista Yellow Bourbon Honey - notes of red fruit, a mild acidity, and a creamy body
Brazil Cerrado Mineiro – Caramel, brown sugar, nutty, red fruit, raisin, sweet, smooth, creamy, rich
Brazil CHC Espresso Reserve Daterra Estate – Caramelized pecan, semi-sweet chocolate
Brazil Fazenda Da Lagoa Natural 17/18 - Well-rounded acidity, good body, pleasant sweetness, good complexity, soft nutty characteristics, chocolate notes - **
Brazil Oberon Natural 17/18 - Creamy body, chocolate, and light citric notes - **
Brazil Daterra Sweet Blue RFA – Syrupy and sweet, with almond characteristics. Darker roasts have tastes of chocolate.
Brazil Sweet Yellow RFA Daterra Estate - Medium body coffee with notes of nut and butter
Burundi Gatakuza 13 - Green Apple, Caramel, Vanilla, Raspberry, Plum, and Mulling Spice with a nice, syrupy body
Colombia Bucaramanga El Gato Supremo - Sweet orange, slight nutty, almond, and sweet vanilla
Colombia Organic Sierra Nevada FTO - Subtle chocolate undertones, nutty finish, and light fruit
(BF) Colombia Supremo 17/18 - Chocolate, nutty and sweet
(BF) Costa Rica Don Oscar La Vuelta – Spice, sugar cane, raisin and cinnamon, clove, spice cookie & molasses
Costa Rica Honey Process Finca Salaca - white sugar, marshmallow, raw almond, chocolate
Costa Rica La Gladiola - Citrus and cocoa notes
(BF) Costa Rica La Magnolia Tres Rios - Lemon-Orange brightness, chocolate, nutty overtones
Costa Rica La Minita Tarrazu RFA - Sweet flavors of orange citrus, caramel and chocolate
Costa Rica Rio Negro RFA - sweet tangerines, graham cracker & a cocoa finish
(BF) Dominican Republic Organic Ramirez Honey Process - Vanilla, nutty, strawberry aromas - **
Dominican Republic Organic Ramirez Peaberry - Smooth and nutty, with mild orange acidity and a sweet vanilla cedar undertone. Clean and heavy body. The peaberry has notes of sweet orange cream in finish.
Ecuador Pichincha and Imbabura Chirimoya – Floral overtones, nutty, chocolate, spice, pepper
El Salvador Finca La Esperanza RFA SHG - Brown sugar, cherry, and green apple with high acidity, medium body, and above average sweetness
Ethiopia Aricha Cherab - flavor profile is floral and jammy, with leading notes of hibiscus, peach, and ginger.
Ethiopia Kayon Mountain Guji G1 Natural – Sweet, strawberry, red raspberry, blueberry, chocolate, well balanced
Ethiopia Long Berry Deep Blue Harrar - Rich and buttery texture with a hint of cloves and dark chocolate on the finish. Medium body with a rich lasting finish. Moderately bright fruit acidity
Ethiopia Misty Valley Yirgacheffe Natural - Floral aroma, fruity flavors, milky body
Ethiopia Organic Yirgacheffe FTO - Chocolatey, caramel texture, heavy fruit, and sweet honey
Ethiopia Yirgacheffe Konga FT Washed - Grapefruit, jasmine, berries, chocolate, creamy body
Guatemala Antigua Finca Pavon – Caramel, sweet grains, cinnamon, sugar, cocoa bittersweetness, brown sugar, , chocolate truffles with powder sugar.
Guatemala Huehuetenango SHG - Maple, orange, milk chocolate and fruit notes; syrupy body, juicy acidity; sweet and complex
Guatemala Organic Huehuetenango FTO - Rich balanced exotic flavor, smooth medium body, clean sweet fruity aftertaste with sweet citric tart,winy, vibrant acidity, brown sugar, chamomile, pear, citrus/lemon, stone fruit, and chocolate notes.
(BF) Guatamala San Juan Sacatepequez Juan Carlos Chen - crisp, tart apple as well as syrupy berry, pineapple, and sweet pastry crust.
Honduras Organic SHG EP - Milk Chocolate, Sweet, Caramel and Dried Fruit, with a Medium Acidity and a Medium to Heavy Body
(BF) Honduras Organic 18 Rabbit Black Honey Process - Sweet chocolate taste, strong undertones of sugar cane and a fruity finish.
India Cherry Robusta - Earthy, dark chocolate, black pepper, tastes of grain, quick finish.
Java Estate Kayumas – rich, low acidity, medium bodied coffee with notes of dark chocalate, cinnamon and hints of nougat
(BF) Kenya AA Select Plus – very good acidity, a silky body, strong notes of apricot, stone fruit, citrus and currant
Kenya Peaberry Plus 15/16 - Clean and well balanced with a smooth medium body, crisp and vibrant acidity and a sweet brown sugar aroma with flavor notes of orange, blackberry, grapefruit and nectarine.
(BF) Mexico Chiapas Turquesa HG EP - Milk Chocolate, nutty, grape, citrus
Mexico FTO Comunidad Tierra Blanca – Fruit, syrupy sweet flavor, brown sugar, honey & spiced apple, toasted almond, hints of vanilla, & baked apple.
(BF) Mexico La Laja Honey Process - sweet, mild orange, chocolate, sugar cane, creamy body
Mexico Organic Chiapas FTO - Dark Chocolate, slight citric sweetness, some nuttiness
Mexico Rancho San Francisco Chiapas – Medium body, medium acidity, smoky with almond nuttiness and slight hints of peach.
Nicaragua Jinotega Olomega – Dark chocolate, hazelnut, citrus, lemon, pomegranate, rich, smooth & silky
(BF) Papua New Guinea Organic Purosa AX FTO - Cane sugar sweetness, medium acidity and creamy body with sweet caramel overtones and a slight cocoa note on the finish
Peru Organic Finca La Esperanza FTO RFA - Sweet aroma. Notes of bakers cocoa, sweet tangerine, peach and a dry almond finish. Very good acidity and mouthfeel
Rwanda Hingakawa Minazi Women's Co-Op FTO - Jammy, spice, grape, vanilla notes
Rwanda Maboro Washed - Red apple, hibiscus, dried fig, berry, sweet orange and cocoa.
Rwanda Milles Collines Peaberry - Honey and raw sugar, aromatic whiffs of Sencha, and Darjeeling teas, a top note of clove spice
(BF) Sumatra Mandheling Grade 1 - Chocolate, brown sugar, earthy
(BF) Tanzania Peaberry - Fruity overtones, floral and spice
Tanzania Southern Highlands - Tangerine, black cherry, chocolate syrup, caramel, molasses; bright acidity, silky body.
Timor Organic Maubesse FTO - earthy with deep notes of woody herbs and spices and the mild body finishes with a smooth consistency and a sweet hint of syrup and dark chocolate
Uganda Organic Bugisu RFA - underlying notes of chocolate and dark fruits and a hearty earthy finish
Vietnam Robusta Semi – Washed - Coffee made from Robusta is generally stronger, nuttier, earthy and darker than Arabica coffee.
Zambia Kateshi Estate - full bodied, notes of apple cider, dried fig, caramelized sweetness, pancake syrup, aromatic herbals, and rustic pipe tobacco.
(Decaf) Bali Hai Organic Decaf Indonesia Blend SWP - Very clean with taste of milk chocolate with hints of powdered sugar
(Decaf) Morning Glory Organic Decaf Blend SWP - Citrus, bright, good body, milk chocolate sweetness, balanced, less decaf taste
(Decaf) Mexico Royal Select - subtle tones of vanilla and hazelnut
Many times, we get asked what coffees are similar to ones you might like. Many companies make blends of multiple beans, so it is hard to get it exactly the same and that does defeat the purpose of trying so many amazing single origin beans. However, if you want our suggestions based on a specific bean, please send us an e-mail and we will do our best to give you a few suggestions. You can also select roasters choice and in the notes say you are interested in something specific (i.e. Peet's Major Dickanson) and we will do our best to find you something similar.
Peet’s Major Dickason – Similar marked with **
(BF) - Berk's Favorites (Popular Choices)
So what is the difference between the types of roasts and which one do you prefer?
LIGHT CITY or LIGHT ROAST
This roast is light brown in color and there is no oil on the surface of the bean and has a light body. The bean would be similar in color to caramel. These beans have the most caffeine, a toasted grain taste and more acidity.
The internal temp of the bean will reach between 356°F to 401°F. When the bean reaches an internal temp between 300°F - 350°F the bean will make a crack or popping sound similar to popcorn popping. This is when the coffee bean expands and the moisture of the bean is evaporating. The moisture creates steam, it will build up pressure that causes the bean to crack open. This is known as the first crack or 1C. A light roast generally does not roast beyond the first crack
CITY ROAST or MEDIUM ROAST
A Medium Roast or City Roast is a darker brown in color than a light roast but not too dark, like milk chocolate. This roast also does not have oil on the surface of the bean. You are getting a more balanced flavor in this roast, less grainy taste, stronger aroma of coffee and the acidity is evenly balanced. There is a little less caffeine than the light roast.
The internal temp of the bean will reach between 410°F to 428°F. Medium Roast is typically done in between the end of the first crack and before the beginning of the second crack.
FULL-CITY ROAST or MEDIUM-DARK ROAST
Medium-dark roasts have a richer, darker color similar to darker chocolate with some oil beginning to show on the surface of the beans. The smells from the bean are more pronounced during this roast. The internal temp of the bean will reach between 437°F to 450°F. This is where the coffee gets a spicier taste, stronger aromas and a more bold flavor. These beans are typically pulled during the second crack. Unlike the first crack that sounds like popcorn the second crack is a softer sound with more rapid cracking. This is where the oils begin to migrate from the inside of the bean to the outside. The cellular matrix actually fractures during this process. This is called the second crack or 2C.
FULL-CITY + or DARK ROAST
This roast is dark in color can be even black in some cases. There is oil on the surface of the bean. You can get a smoky or carbon flavor from this bean. This is where you start losing the flavors of the bean and get more of the flavors of the process. You will have a more bitter, smoky burnt taste. There is considerably less caffeine when the bean is roasted this long.
The internal temp of beans for this roast is between 465°F -480°F, this is typically at the end of the second crack or in some cases longer. If you go too far during this roast your beans will get flavors or carbon, tar or charcoal. This is also known as a French Roast and this roast is typically used for espresso blends.
Though people have preferences, there is no wrong answer to the level of the roast, it is what you like and prefer. The best way to decide is to try the same bean roasted at different levels to determine what you prefer. That’s why we roast beans the way you want them…
COFFEE ROASTING BEAN CHART
1. green coffee
2. beans begin to pale after roasted for several minutes
3. Early yellow- you will begin to smell grain roasting scent in air
5. light brown
7. 1st crack starts (see bean has expanded in size)
8. first crack done- some coffees produce loud cracks for a minute or longer while others are relatively soft quiet and you must listen close to hear. any time after first crack you may choose to end roast.
9. city roast – Light Roast
10. city plus – Medium Roast
11. full city – Medium Dark
12. FULL CITY PLUS AND 2nd crack – Dark Roast
13. Vienna- Light French (these changes now take place very quickly perhaps in 15-30 seconds)
14. full french (ALMOST COMPLETELY BURNT. IF YOU DONT PULL NOW YOU WILL SOON BE THROWING ENTIRE BATCH AWAY)
15. charcoal – Dead Man’s Roast
16. Call the fire department You are ready to ignite!!!
WHAT IS IN A GRIND
Making better coffee at home is spending a little extra time on a few, simple steps, such as using the correct temperature water, weighing coffee instead measuring by volume, and grinding your own beans on the spot.
Of everything you might encounter when brewing at home, grinding coffee is arguably one of the most crucial steps, as grind size alone can dramatically change the taste of your cup. Grind size and consistency can be the difference between one of the best cups you've ever had and a bitter, undrinkable mess.
Discover how grind size affects your cup and which is right for your brew method of choice.
The list goes from left to right with the picture above.
Extra Coarse - Cold Brew
Coarse - French Press, Percolator, K-Cup, Coffee Cupping
Medium Coarse - Chemex, Clever, Dripper type coffee makers
Medium - Cone-shaped Pour-overs, flat bottom drip machines, Aeropress (with 3+ minute brew time)
Medium Fine - Cone Shaped Pour-over, Aeropress (with 2-3 minute brew time, Nespresso
Fine - Espresso. Moka Pot, Aeropress (with 1 minute brew time)
Extra Fine/Turkish - Turkish
Originally published in 1995, the Coffee Taster's Flavor Wheel—one of the most iconic resources in the coffee industry—has been the industry standard for over two decades. In 2016, this valuable resource was updated in collaboration with World Coffee Research (WCR). The foundation of this work, the World Coffee Research Sensory Lexicon, is the product of dozens of professional sensory panelists, scientists, coffee buyers, and roasting companies collaborating via WCR and SCA. This is the largest and most collaborative piece of research on coffee flavor ever completed, inspiring a new set of vocabulary for industry professionals.
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