Coffee-making is a perfect blend of science and art—logical steps and subjective habits that when mixed in the right quantities yield great results every time.   At Steamers, we take pride in both the science and art of coffee. Like the customers we serve, we’re particular about every aspect of the coffee-making process—from bean to steam to cup. Each step is an important part of what makes a great cup of coffee. We’re happy to share our insights and secrets to making a great coffee so that when you buy our Steamers Original coffee , you can obtain the very best results by preparing your coffee using the same methods we adhere to in our store. The right kind of roast The roasting process is an elemental part of producing a top-quality Steamers coffee. With lighter roasts, the beans keep more of their original flavours. Our lighter roasted coffees include those from Java and Kenya—each is highly regarded for its signature flavour.   If roasting is too short or at temperatures too low to bring out the oils, the coffee will have an undeveloped nutty taste. Excessive roasting (i.e., over 20 minutes) will strip the beans of their flavour, making it harder to discern its delicate qualities such as acidity and fruit character. The best coffee roasters ensure that heat inside the roaster increases gradually, peaking between 200–260 degrees Celsius. The amount of time the beans are in contact with this high heat will determine the type of roast of the coffee.   Technical considerations aside, the most important and the most reliable way of judging the quality of a roast is by examining it by sight. That’s why at Steamers we evaluate and select every variety of roast that we carry in our store. Choosing from a near-infinite list of available roasts, here is a list of the leading types that we carry in our store.   Cinnamon—A light-brown colour with a pronounced nut-like flavour.   American—This is a medium roast featuring a consistent chestnut brown colour with a noticeable caramel-like flavour.   Full City—A dark-brown roast with trace amounts of oil on the bean's surface, featuring a robust dark-roast flavour.   Vienna—A dark-brown roast with small amounts of oil on the bean's surface, featuring a noticeable dark roast flavour.   French—A near-black roast with significant amounts of oil on the surface of the beans, featuring a characteristically bitter taste and pungent (also known as Continental roast).   Espresso—A popular roast for espresso drinkers, this is a medium-to-dark roast similar to a Full City, but in which the oils remain locked within the beans.   When buying coffee, it’s also important to be choosy about the condition of the beans. Avoid coffees in which some of the beans are discoloured, yellowed, or that give off a bad odour. Instead, look for beans that are consistent in colour, texture and aroma.   The ideal grind Grinding releases the aromas and flavours that are otherwise locked inside the shell of the coffee bean. The level of grinding determines much about how a great coffee will taste, with finer grinding resulting in more intense, full flavours. At Steamers, all of our coffees are ground fresh on site. By out way of thinking, this is the best way to ensure consistent, great tasting, quality coffee every time.