About: Spanish (roast)   Sponge Permalink

An Entity of Type : dbkwik:resource/yxK0G7k4dvTKBo4fZpa_Dg==, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Spanish (alt. Dark French, Neapolitan) is the name applied to a degree of roast of coffee beans resulting in a nearly black bean. In this roast, the beans are roasted well past second crack. Spanish-roasted beans have a nearly black color and a shiny surface from its oils. Coffee brewed from Spanish roasted beans will have none of the natural characteristics inherent in the green bean. Instead, the coffee will have a thin body and a dominant charred taste throughout. Spanish-degree roasting will destroy more of the coffee beans's caffeine content than other roasts.

AttributesValues
rdf:type
rdfs:label
  • Spanish (roast)
rdfs:comment
  • Spanish (alt. Dark French, Neapolitan) is the name applied to a degree of roast of coffee beans resulting in a nearly black bean. In this roast, the beans are roasted well past second crack. Spanish-roasted beans have a nearly black color and a shiny surface from its oils. Coffee brewed from Spanish roasted beans will have none of the natural characteristics inherent in the green bean. Instead, the coffee will have a thin body and a dominant charred taste throughout. Spanish-degree roasting will destroy more of the coffee beans's caffeine content than other roasts.
dcterms:subject
AltNames
  • Dark French, Neapolitan
Characteristics
  • All natural flavors are muted. Burned and charred flavors dominate.
Name
  • Spanish
beandesc
  • Shiny surface, black-brown color
dbkwik:coffee/prop...iPageUsesTemplate
Color
  • #B0C4DE
abstract
  • Spanish (alt. Dark French, Neapolitan) is the name applied to a degree of roast of coffee beans resulting in a nearly black bean. In this roast, the beans are roasted well past second crack. Spanish-roasted beans have a nearly black color and a shiny surface from its oils. Coffee brewed from Spanish roasted beans will have none of the natural characteristics inherent in the green bean. Instead, the coffee will have a thin body and a dominant charred taste throughout. Spanish-degree roasting will destroy more of the coffee beans's caffeine content than other roasts.
Alternative Linked Data Views: ODE     Raw Data in: CXML | CSV | RDF ( N-Triples N3/Turtle JSON XML ) | OData ( Atom JSON ) | Microdata ( JSON HTML) | JSON-LD    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3217, on Linux (x86_64-pc-linux-gnu), Standard Edition
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2012 OpenLink Software