Saucy Brew Works
House Roast Colombian Viennese

Roaster Location: Flag of United States Cleveland, Ohio

4.00(1)

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Roast Level: Vienna
Bean Source Country: Colombia
Espresso

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Traits: citrus dark chocolate rich deep

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Reviews(1)

4.00(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Saucy Brew Works.
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1854 roasts rated, avg score of 4.31

    4.00 - Average

    4.50 - Aroma

    4.00 - Finish

    4.00 - Flavor

    4.00 - Acidity

    4.00 - Balance

    Solid, simple espresso with good depth of chocolate note. Vienna/dark feels about right for the roast level. Slightly nutty, and earthy. Acidity is background/neutral in the sweet orange range. Pleasant medium crema and mouthfeel. Pleasant chocolate note on finish. Wouldn't say it is a standout, but a solid house roast.

    Cupping Method:Actually did a quad espresso at Saucy Brew Works in Orange! Very caffeinated now, ha ha ha ha!!!

    6 months ago · See more from Theo

More Details

Roast Level: Vienna
Vienna roast refers to a specific level of coffee bean roasting that is darker than a medium roast but lighter than a French roast. At this roast level, the beans are characterized by a medium-dark brown color, a slightly oily surface, and a bold flavor profile with notes of caramel and chocolate. The roasting process brings out the natural sugars in the beans, making Vienna roast a popular choice for espresso.
Bean Source Country: Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema, which is the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.

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