Green Unroasted Bean

A quality raw bean emits a grassy aroma. It has a very hard structure.

New England Roast – Light Roast

This is the roasting stage with the highest caffeine content. It is generally consumed as filter coffee. It has a very high acidity level, with sour and fruity flavors standing out. ( One cup of coffee is obtained from 24–28 grams of beans. )

American Roast – Medium Roast

This is the middle stage of the first crack in roasting. The aroma and taste are well-balanced, and the caffeine level is moderate. KOCATEPE OFFERS ITS FILTER COFFEES TO YOU AT THIS STAGE. ( One cup of coffee is obtained from 18–20 grams of beans. )

North Italian – Medium Dark Roast

Although it has low acidity and a strong flavor, the caffeine content is quite low. KOCATEPE OFFERS ITS FILTER COFFEES TO YOU AT THIS STAGE. ( One cup of coffee is obtained from 18–20 grams of beans. )

Dark French – European Italian Heavy Roast

This is a method of producing more coffee from fewer beans. It can be easily achieved with any quality bean. Acidity disappears. The sour, fruity flavors are replaced by an intense burnt coffee aroma and a bitter taste. This process causes the coffee bean to release its oil.

While other roasting methods yield one cup of coffee from 18–20 grams of beans, this method allows one cup to be made from 8–9 grams of beans.

Turkish Coffee

Produced using the North Italian medium roast method.