COFFEE EDUCATION

What is "CITY"

CITY :: Light - Lightest palatable roast level used in specialty coffee. This is where origins is highlighted in roasting.

CITY + :: Medium Light - A bit more balanced than a CITY roast. Kinda a sweet spot in specialty coffee roasting for most single origins since eitbalances brightness Vs sweetness.

FULL CITY :: Medium Dark - Roasting characteristics start to overpower origin charecteristics. Body sweetness over complexity.

FULL CITY + Dark Roasts - This is where roast flavor is more dominant than origin and where emosttraditional "dark roast drinkers fall." In specialty coffee, this is what we strive to pull people out of to discover the pallet coffee can offer. You will find th smoky
and burnt coco flavors her mostly.

Origin Story

Every great coffee begins with a idea, a dream and a single seed.. 
At Oak Roast Works, we trace our coffee’s story down to its roots. Where the first seed of creative passion was planted. From lush highlands where coffee species flourish.. with ecosystems that vibrate with life and challenge. 
A world full of generations worth of love, passion & history we get to roast to life in each batch and share together in each bag cup and moment..

At Oak Roastworks, with love the curious.. creative and explorative.. A passion you will see reflected in our roasts, and offerings. 

Welcome to the Works!!

What is specialty coffee?

Specialty coffee represents the highest standard of coffee. Specialty coffee is the best of the harvest season.

Unlike regular or mass processed coffee, specialty coffee is sourced from specific regions & micro lots where farmers cultivate unique varieties under specific conditions. 

Big box coffee often focuses on consistency and volume at the sacrifice of character and exotic quality.. 
While specialty coffee celebrates ethical sourcing, pedigree, craftsmanship, experimental creativity and a passion.

Specialty coffee roasting is all about nerd'ing out on precision roasting, that allows each of the farmers brush stokes to translate into each sip.

Oak Roastworks specializes in micro lot batches where we can fully nerd out on the process and ensure the roast does the coffee harvest and processing justice in every cup.

Basic Brew methods, check brew guide for more detailed deep dives

Immersion Brewing

Coffee grounds are fully submerged in water for the entire brew time. Extraction happens by soaking, and then the liquid is separated from the grounds at the end.

Full Immersion (Classic)

  • French Press
  • Cupping
  • Coffee Sock / Immersion Cloth Brewer
  • Cold Brew (full steep)

Hybrid Immersion (Immersion → Drain)

  • Clever Dripper
  • Hario Switch
  • AeroPress (standard immersion style)
  • Brewista Smart Brew (immersion mode)

Percolation Brewing

Water flows through a bed of coffee grounds, extracting as it passes. Extraction happens dynamically as fresh water continuously contacts the grounds.

Manual Percolation (Gravity-fed)

  • V60
  • Kalita Wave
  • Origami
  • Chemex
  • Melitta / Flat-bottom drippers
  • Bee House

Automatic Percolation

  • Drip Coffee Machines (SCA style brewers)
  • Batch Brewers (Curtis, Fetco, Moccamaster, etc.)

Pressure-Assisted Percolation

  • Espresso
  • Moka Pot
  • Lever Machines

Cool Brew

Slow stepped over coarse grinds in a cool or cold chamber, usually 24 hours..

This methods creates a black coffee with less acid and a smoother mellowed taste.

Not to be confused with iced coffee. which is brewed hot then cooled.

Drip

AKA - Filter or Auto Drip Coffee.

A popular method that uses hot water passing over a bed of medium coarse ground coffee held in place with various filter elements, that eventually drips the extracted coffee (dissolved grounds) to a container below.

Espresso

This is a concentrated way of brewing coffee grinds.. often medium or dark roasts, depending on the users pallet and end cup style.

The aim for most shots, is 30 seconds at around 9 bar..but you will notice this changes in time and grind size based on roast profile.. a dark roast a bit more coarse and a medium roast a bit more finer grind

Pour Over

A manual more hands on method of brewing coffee.This involves a almost ritualistic style of pouring hot water over a v60 or similar system holding a bed of coffee grinds in it, that uses gravity to brew, much like a dipper.

More on Brewing

French Press (Immersion)

  • Why Coarse Grinds? 
    The metal mesh filter allows fine particles to pass through, creating "sludge." A coarse grind minimizes this and prevents over-extraction during the long steep time (4 minutes).
  • Roast: Darker roasts work well here as the oils remain in the cup, creating a heavy body.

Pour Over (Percolation)

  • Why Medium-Fine? Gravity pulls water through the bed. If the grind is too coarse, water flows too fast (sour/weak). If too fine, it clogs (bitter/astringent).+2
  • Roast: Lighter roasts are preferred to highlight complex acidity and floral notes, which paper filters clarify.

Espresso (Pressure)

  • Why Fine? High pressure (9 bars) is needed to push water through the puck. The resistance created by fine grounds is essential for creating crema and emulsifying oils.
  • Ratio Variation:Ristretto: 1:1 to 1:1.5 (More concentrated, less caffeine)Normale: 1:2 (Standard balance)Lungo: 1:3 (Thinner, higher extraction)

Cold Brew (Time)

Why Extra Coarse? You are replacing heat with time (12-24 hours). Coarse grinds prevent the brew from becoming bitter and muddy over such a long contact period.+1

Dilution: If you brew a 1:4 concentrate, dilute it with equal parts water or milk (1:1) before drinking.

Arabica & Robusta

Arabica Vs Robusta

Coffee is a single word that hides a world of difference. Behind every roast, two main species shape what ends up in your cup: Arabica (Coffee arabica) and Robusta (Coffee canephora). Both grow from the same ancient lineage, yet their character, chemistry, and craft could not be more distinct.

Why we prefer Arabica

Because we like to roast for clarity, sweetness, and find the story of each cherry. Each Arabica seed carries a script within it. Soil minerals, rainfall patterns, fermentation styles. All feed the flavor of the cherry, and drive the roast parameters. 

We tend to choose Arabica because it gives us the key to speak in a language that's as unique as a accent and dialect.. Showcasing the story with precision and beauty each harvest deserves.. not a mass batch or repetitive profile. No two harvests, like cultures are the same. 

Robusta has its strength's. Arabica has its soul. But there are some exciting things happening in the robusta world, and we are excited to explore it as this segment evolves.

Arabica

Delicate, complex, and expressive

Flavor Profile: Arabica coffees are prized for their layered flavor notes of fruit, floral aromatics, coco, and citrus often dance together in one cup.. 
The acidity.. bright, the body silky, and the finish haunting.. 

Elevation AKA MASL: Grown at higher altitudes (1,200 – 2,400 m) where cooler temperatures slow cherry development, allowing sugars to build and flavors to deepen.

Cultivation: More difficult to grow when you get closer to the main strain so varieties like Gesha and Bourbon are highly susceptible to disease and pests. Which is why it commands higher prices but also higher quality.

Robusta

Strong, bold, Resilient

Flavor Profile: Earthy, nutty, and bitter.. tones of wood, tobacco, & occasionally dark cocoa. Robusta produces heavy crema and intense body, but some say sacrifices nuance. 
(for science we shall explore this more!)

Elevation & Earth: Thrives at lower altitudes (0 – 900 m), grows quickly, and resists harsh climates and pests. Or so they say..

Caffeine Content: generally considered at nearly double the caffeine of Arabica, making it punchier but also a bit sharper on the tongue...

Cultivation: Easier to produce, higher yields, but at the sacrifice of pallet complexity. Often used in instant coffee or espresso blends for strength to give that strongest coffee in the world vibe..

Why robusta is less expensive, is because it can be harvested more than once a year and is lower grown. But there's some really cool developments being done at the forefront by some producers. Def keeping an eye on Robusta.

Noteworthy Arabicas

Abrabica 101

ArabicaDiscovery, around 9th - 15th century.Ethiopian Heirloom of all cultivated Arabica lines.. Can be split by 2 varieties...

Typica & Bourbon- Typica: Indonesia Jamaica, Hawaii etc)
- Bourbon: Africa, Latin America and some Islands.

OG Ethiopian Arabica:Flavor: floral, citrus, tea like, bright acidity and layers
Regions: Yigracheffe, Sidma, Guji, Kaffa, Ethiopia, etc

Gesha: See below

Bourbon: See below

Typica: See below

SL28Lab developed in 1930's, to combat droughts, it exhibited exceptional flavor profile.MASL: 1500-2000
OG: Kenya, Uganda, Malawi
Variety: Bourbon / Typica Hybrid

PacamaraPacas & Marago Hybrid (Typica & Bourbon offshoots) from EL Salvador in the 1950's, makes big ole beans and pretty intense cupping.
MASL: 1300 - 1800
Flavor: Tropical fruit, chocolate, floral hints.

CaturraA fun natty mutation of the Bourbon varietal discovered in Brazil., which became a Latin American favorite over time.MASL:1000 - 18000
Profile: Citrus, caramel with other notes alternating per harvest.Region: Columbia, Brazil, Central America

CatuaiHybrid of the Caturra line hailing from 1040's Brazil. She was originally breed to combine yields of cup quality an easier to grow. A extremely popular varieties in the America's.MASL: 800 - 1700
OG: Brazil
Profile: Sweet, Nutty, ChocolatyMaragogipeA Natty mutation of Typica that was first found near Maragogipe, Brazil. Another. "Mega bean plant, or Elephant bean plant."
MASL: 1000 - 1500
Origin: Brazil
Profile: Floral, fruity, minimal acidity silkiness
Region: Nicaragua, Mexico, Brazil

Pink BourbonSneaking someplace out of Columbia, this one is often hailed as a natural mutation between red and yellow Bourbons or an Ethiopian cross breed that went wild. Pink Bourbon is a staple in modern specialty coffee drinkers pallet preferences.
MASL: 1700 - 2100
OG: Columbia
Profile: Strawberry, honey, floral and hints of tropical fruits.

Blue MountianTypica derivative, introduced in the 18th century around Jamaica, with low acidity and consistent quality, it rose to a specialty coffee.MASL: 900 - 1700
OG: Jamaica
Profile: extremely balanced with a mild floral hint

Gesha - Geisha

Gesha vs. Geisha

Why Two Spellings Exist

Gesha” is the correct geographical name, it refers to the Gori Gesha forest region in southwestern Ethiopia, where the variety was first collected in the 1930s by British botanists. In Ethiopia and in most scientific and genetic documentation, the spelling “Gesha” is accurate.

“Geisha” emerged later, during the variety’s migration through Tanzania, Costa Rica, and Panama, when the name was transliterated phonetically by English speakers unfamiliar with the Ethiopian origin. Because “Geisha” resembled the Japanese word for traditional artists, the spelling persisted in Central and South American export records and eventually became famous through "Panama’s Geisha auctions," particularly from Hacienda La Esmeralda.


Gesha coffee, originated in the remote Gori Gesha forests of Ethiopia, where it grew wild for centuries before being collected in the 1930s. It remained relatively obscure until the early 2000s, when Panamanian farmers rediscovered its extraordinary profile. 

Profile: Jasmine, bergamot, tropical fruit, honey, and tea like qualities.

Bourbon

Bourbon

Originating from the French island of Bourbon (now Réunion) in the Indian Ocean, Bourbon is one of the oldest and most influential Arabica varieties in the world.

A natural mutation of Typica that spread throughout the global coffee belt in the 18th and 19th centuries, Bourbon is revered for its exceptional sweetness, balance, and round body. Though it produces lower yields and has limited disease resistance, its cup quality remains a benchmark in specialty coffee.

Flavor Profile
Caramel, brown sugar, honey, red apple, cherry, soft chocolate, almond, vanilla

Acidity
Medium, rounded, malic-driven

Body
Medium to full, silky mouthfeel

Structure
High sweetness · exceptional balance · long cocoa finish

Origin Regions
Africa · Central America · South America

Genetic Influence
Parent to Caturra, Pacamara, Mundo Novo, SL28/SL34, Laurina

Typica

Typica

Typica is the original cultivated lineage of Coffea arabica and the genetic ancestor of most traditional Arabica varieties.

First exported from Yemen to Java in the 17th century, Typica became one of the two primary genetic lines of global Arabica cultivation and the foundation for much of Central and South American coffee agriculture.

Flavor Profile
Caramel, cane sugar, honey, white florals, yellow apple, subtle citrus, soft cocoa

Acidity
Gentle to medium, clean and transparent

Body
Light to medium, silky, tea-like

Structure
High clarity · elegant sweetness · clean finish

Origin Regions
Yemen · Indonesia · Central America · South America

Genetic Significance
One of two primary Arabica lineages and parent to many classic cultivars

Kona

Kona

Kona is a legally protected single-origin coffee grown exclusively within the Kona Coffee Belt on the western slopes of Hawai‘i’s Big Island.

Established in the early 19th century, Kona represents one of the oldest continuously cultivated specialty coffee regions in the United States. The designation refers to origin and terroir rather than a single genetic cultivar, with historic plantings derived primarily from Typica-line Arabica stock.

Growing Region
Hawai‘i (Big Island) · 2,000–4,000 ft · Volcanic soil · Late summer–winter harvest

Flavor Profile
Macadamia, hazelnut, brown sugar, milk chocolate, mild citrus, soft florals

Acidity
Mild to medium, rounded

Body
Medium, silky, polished

Structure
Exceptional balance · clean sweetness · refined finish

Significance
One of the oldest continuously cultivated specialty coffee origins in the United States and a legally protected American designation

COFFEE PROCESSING METHODS

How coffee is processed after harvest defines much of its final flavor, body, and aromatic character.

At Oak Roastworks, we view processing as both science and art, a space where tradition meets controlled experimentation.

WASHED (FULLY WASHED)

Method
Cherries are depulped, fermented in water to remove mucilage, then thoroughly rinsed and dried.

Cup Character
Bright · crisp · transparent · terroir-driven

Typical Notes
Citrus, stone fruit, florals, clean sweetness

Structure
High clarity · precise acidity · light to medium body

Washed processing highlights origin and cultivar expression with minimal fermentation influence.

NATURAL (DRY PROCESS / “NATTY”)

Method
Whole cherries are sun-dried intact before hulling, allowing sugars and fruit compounds to migrate into the seed.

Cup Character
Fruit-forward · sweet · heavy-bodied · expressive

Typical Notes
Strawberry, blueberry, tropical fruit, wine, cocoa

Structure
High sweetness · thick body · softer acidity

Natural processing produces the classic fruit-bomb profile prized in Ethiopian and experimental lots.

CO-FERMENT (INFUSED FERMENTATION)

Method
Coffee cherries or depulped parchment are fermented with added fruits, spices, botanicals, or ingredients to layer additional aromatic compounds during fermentation.

Cup Character
Intensely aromatic · layered · unconventional

Typical Notes
Pineapple, passionfruit, cinnamon, floral spice, candy-like sweetness

Structure
High aroma · bold sweetness · amplified fruit

Note
Controversial within traditional specialty circles, and unapologetically embraced here. When done with discipline and transparency, co-ferments expand coffee’s flavor vocabulary without artificial syrups or extracts.

YEAST FERMENT (INOCULATED FERMENTATION)

Method
Specific yeast strains are introduced during fermentation to guide microbial activity, sugar conversion, and flavor development.

Cup Character
Clean · focused · consistent · precise

Typical Notes
Stone fruit, citrus peel, honey, florals

Structure
High clarity · controlled acidity · refined sweetness

Yeast fermentation allows producers to target flavor pathways and maintain consistency across harvests.

EXPERIMENTAL PROCESSING

Method
Innovative or hybrid techniques exploring new fermentation, drying, aging, and mechanical approaches.

Current methods include:

  • Hop co-fermentations (yes — craft beer hops)
  • Double hulling / double husking
  • Extended anaerobic ferments
  • Carbonic maceration
  • Thermal cycling
  • Controlled aging in tanks or barrels

Cup Character
Unpredictable · expressive · boundary-pushing

Structure
Variable, from ultra-clean to wildly ferment-driven

This category represents the frontier of coffee processing, where producers challenge tradition in pursuit of new natural flavor expressions without artificial flavoring.

OAK ROASTWORKS PHILOSOPHY, PROCESS & EXPLORATION

Here’s the refined version of your closing statement, keeping your tone but tightening flow:

Our Approach

This is the side of coffee we love most.

Pushing the boundaries of what can, and cannot be done.
Testing whether a co-ferment works… whether a fermentation curve holds… whether a roast profile reveals something new or fails completely.

That cycle of experimentation is the heart of Oak Roastworks.

We believe in exploration, in flavor, in process, and in disciplined creativity.
In open-mindedness. In curiosity. In letting producers and roasters take risks.

Some experiments succeed.
Some fail.

Both teach us something.

And that is how coffee evolves.

CUP SCORES

Cup Score is a rating system used in parts of the specialty coffee industry to evaluate and grade a coffee's quality. 

Elements such as aroma, flavor and body all play a role in how a Q grader scores a cup. 
The exact factors are:
Fragrance & Aroma, Acidity Body, Aftertaste, Balance, Sweetness, Cleanliness.


A score of 80 or higher constitutes a specialty graded coffee. A good roast is one that amplifies the bean (cherries seeds) and draws out a specific profile.. that's what we taste when we brew and grind...

80 - 82 - entry to specialty
83 - 85 - Specialty Base
86 + High End Specialty
90 and up are exceedingly rare to encounter, and are ultra exclusive.

TERROIR - REGION

Soil Composition:Mineral content specifically things like nitrogen rich volcanic shapes how coffee will grow and how cherries will developmental flavor.
This matters as much as strain... A strain in diff soil, will always taste and produce differently.Rainfall:matters because it regulates the tree's flowering cycles and stress. ( Fun Fact in peppers a lower water an sandy soil will make a hotter pepper.)

Shade:Coffee like a bit of shade, to keep the leafs from sunburning, kind of like a redhead ;)

Climate:determines how slowly a coffee cherry ripens. Slower maturation means a higher concentration of complex sugars to develop in the cherry.

MASL - METERS ABOVE SEA LEVEL

AKA Elevation 

Elevation is the master variable.

It shapes:

  • Ripening speed
  • Sugar concentration
  • Density
  • Acid complexity
  • Volatile compounds
  • Flavor intensity

High = complex, floral, bright, dense
Medium = balanced, sweet, versatile
Low = chocolatey, straightforward, mild

Everything in the cup begins with MASL.

The Coffee Belt
COFFEE'S HAPPY PLACE

A distinct global band encircling the Earth between the Tropics of Cancer & Capricorn.
(roughly 23.5°N to 23.5°S latitude). 

This equatorial zone provides the precise climate conditions coffee loves;
- warmth (typically 60–70°F)
- abundant rainfall
- rich, often volcanic soils

The coffee belt encompasses the world's three primary growing regions in the Americas, Africa, and Asia-Pacific, creating the only environment where the delicate Arabica bean can thrive and develop its complex flavor profiles we strive to pull out in roasting specialty coffee.



THE 3 M'S
Medium roasts levels

Medium-lightroasts are just above traditional light roasts, offering a gentle balance of bright acidity and early caramel sweetness.. a sweet-spot for people who want clarity and origin character without the sharper edges
(fun for espresso drinks with chocolate added)Mediumroasts offer a balanced cup where natural sweetness, gentle acidity, and a full, rounded body come together effortlessly. They’re versatile across brew methods and highlight both origin character and satisfying caramelized depth.
(fun for espresso drinks with chocolate added)Medium-Dark Roast:lean into richer, bolder flavors with deeper caramelization, chocolate tones, and a heavier body. They deliver intensity and warmth while still holding onto a touch of origin nuance before crossing into full dark territory.

Light

Light-roasted specialty coffee highlights the purest expression of the bean..
These roasts preserve the nuances created by altitude, soil, processing varietal. The floral, citrus, berries, tea like clarity really pop to life in light roasts. This makes them the preferred choice for people who want to taste where the coffee came from. 

Our Light Roasts

Medium Roasts

specialty coffee sits in that sweet equilibrium where origin character and roast development meet.. balanced, sweet, and expressive. At this level, the beans showcase their terroir, floral, fruits, chocolates, and sugars.
While gaining enough caramelization to bring body and warmth without tipping into bitterness. 

Our Mediums

Dark

Major coffee chains leaned heavily into dark roasts in the 1900s because it solved several large scale production and consistency problems. Problem's that specialty coffee hadn’t yet addressed..
Darker roasting masks defects, uneven processing, and lower grade beans allowing companies to buy cheaper coffee at massive volumes without customers noticing variations in quality. I