American
(regular) roast: beans are medium-roasted, resulting in a moderate
brew, not too light or too heavy in flavor.
French roast and dark French roast: heavily-roasted beans, a
deep chocolate brown which produce a strongly flavored coffee.
Italian roast: glossy, brown-black, strongly flavored, used
for espresso.
European roast: two-thirds heavy-roast beans blended with
one-third regular-roast.
Viennese roast: one-third heavy-roast beans blended with
two-thirds regular-roast.
Instant coffee: a powder made of heat-dried freshly brewed
coffee.
Freeze-dried coffee: brewed coffee that has been frozen into
a slush before the water is evaporated, normally more expensive that
instants but with a superior flavor.
Decaffeinated coffee: caffeine is removed from the beans
before roasting via the use of a chemical solvent (which disappears
completely when the beans are roasted) or the Swiss water process which
steams the beans and then scrapes off the caffeine-laden outer layers.
