The
middle roast, most commonly called Viennese, is a style falling roughly
half-way between Full City and French. As the beans roast, oils
extracted from within coat the surface. In the case of Viennese beans,
these oils are clearly visible, but the coating is still uneven. By
now, the distinctively “dark” flavor of the roasting process begins to
overcome the more delicate flavors of the beans themselves.
Carmelization lends added body and a pleasant, bittersweet quality.
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