About: Cinnamon (roast)   Sponge Permalink

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

Cinnamon (roast) Alternate names Bean description Characteristics Temperature Cinnamon (alt. Light) is the name of a very light degree roast of coffee beans. In this roast, the beans barely enter first crack, resulting in a relatively dry bean with a light brown color. The internal temperature of the coffee beans will not reach 400 degrees. Coffee brewed from a cinnamon roast often has a sour taste, regardless of origin. This roast is rarely used outside of low cost, commercial coffees. A batch of coffee roasted to such a light degree will result in a larger amount of brewable (and saleable) coffee, as the batch will lose less weight from loss of moisture.

AttributesValues
rdf:type
rdfs:label
  • Cinnamon (roast)
rdfs:comment
  • <default>Cinnamon (roast)</default> Alternate names Bean description Characteristics Temperature Cinnamon (alt. Light) is the name of a very light degree roast of coffee beans. In this roast, the beans barely enter first crack, resulting in a relatively dry bean with a light brown color. The internal temperature of the coffee beans will not reach 400 degrees. Coffee brewed from a cinnamon roast often has a sour taste, regardless of origin. This roast is rarely used outside of low cost, commercial coffees. A batch of coffee roasted to such a light degree will result in a larger amount of brewable (and saleable) coffee, as the batch will lose less weight from loss of moisture.
dcterms:subject
AltNames
  • Light roast
Characteristics
  • Harsh, sour taste
Temperature
  • Less than 400°
Name
  • Cinnamon
beandesc
  • Dry, light brown color
dbkwik:coffee/prop...iPageUsesTemplate
Color
  • #B0C4DE
abstract
  • <default>Cinnamon (roast)</default> Alternate names Bean description Characteristics Temperature Cinnamon (alt. Light) is the name of a very light degree roast of coffee beans. In this roast, the beans barely enter first crack, resulting in a relatively dry bean with a light brown color. The internal temperature of the coffee beans will not reach 400 degrees. Coffee brewed from a cinnamon roast often has a sour taste, regardless of origin. This roast is rarely used outside of low cost, commercial coffees. A batch of coffee roasted to such a light degree will result in a larger amount of brewable (and saleable) coffee, as the batch will lose less weight from loss of moisture.
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