Daybreak Coffee Roasters
2377 Main Street
Glastonbury , CT 06033
Phone: 1-800-882-5282

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Taste Characteristics

The more you experience coffee, the more educated your taste buds will become. As you taste and compare coffees, you will discover which taste characteristics appeal to you the most. Experiment with different varietal types and you will be on your way to discovering A World of Possibilities.

Coffees can be described using a wide variety of terms, but the most important taste characteristics are Aroma, flavor, acidity and body.

Aroma This is what the nose senses as the cup is brought to the mouth to taste. How intense and pleasurable it is affects your impression of the coffee. Aroma provides a subtle introduction to various nuances of acidity and taste: bittersweet tones, fruit, floral, herbal notes, and the like.

Flavor refers to the overall experience of drinking a particular coffee, which includes both taste and aroma. Specific flavor attributes can be found in certain coffees, such as fruit-like sweetness, chocolate-taste, and hints of earth or spice, a nut-like aroma or wine-like taste.

Acidity is another important, though often misunderstood, term. In coffee, acidity is a very desirable, refreshing, mouth-cleansing quality. Acidity is a sparkling, lively taste that makes coffee the ideal morning wake-up. At best it is tart, offering rich vibrancy that lifts the coffee and pleasurably stretches its range and dimensions. In most Kenya’s it can be overpoweringly bright and wine-like while in many Sumatra’s it is low toned and almost hidden. The darker the coffee is roasted, the less overt acidity it will show.

Body refers to the perceived oiliness and thickness of the brewed coffee on the tongue, that buttery or almost syrupy feel in the mouth. It is that sensation of weight that gives power and persistence to taste. Body can range from light to very heavy depending on coffee origin and choice of brewing method. Body tends to increase with darkness of roast until it peaks at about medium-dark roast, then begins to thin again as the coffee is roasted darker approaching an almost black as in our French Roast.

Roasting Style

There are roast color terms that can be very misleading: such as Viennese or French because what one roaster might call French another might call it Italian roast. At Daybreak we prefer to use color characteristics to define our degree of Roasting. Degree or darkness of roast dramatically affects a coffee’s flavor profile, as does how the coffee has been brought to a given roast. Coffee can be roasted quickly with high temperature or slowly with low and degrees in between. Coffee roasted too quickly will not have developed it’s flavor nuances while coffee roasted too slowly will have a baked bready or grain taste. Coffee roasted too lightly will also taste bread-like or grain-like, too dark and the coffee will taste charred and thin. Except for Daybreak’s dark roasts all of Daybreak’s coffees are roasted to a medium to medium-dark color.

Daybreak’s Medium Roast
Color: Medium Brown
Acidity: Natural acidic qualities of the varietal come through
Body: nicely developed
Surface: generally dry no oil coming through.
Daybreak’s Medium Dark Roast
Color: Rich full brown
Acidity: Slightly diminished from medium roast.
Body:Heavier more pronounced.
Surface: Oil droplets may appear.
Our dark roasts such as our Italian Espresso which is the lightest of our dark roasts is deep brown to almost blackish in color. Our Viennese Roast, which is slightly darker, is almost black with spots of oil on the surface, and bittersweet notes starting to show. Daybreak’s French Roast our darkest roast is black with the surface covered in oil. In this roast style the acidity, and body are fully muted.

Better Brewing Made Easy   

Preparing a truly great cup of coffee has many similarities to making any food dish.
Be it baking an elegant dessert or cooking a spectacular entree, in both cases you need to follow some basic guidelines and a recipe. The one difference between coffee and cooking is that coffee preparation is fairly simple when the following guidelines are understood and followed. These guidelines apply to all brewing methods except espresso. A few words on espresso later.

  1. Use freshly roasted beans ground just before brewing.
  2. Use the correct grind for your brewer. Too fine a grind will cause over-extraction and bitterness, or clog your brewer. Too course a grind will cause watery coffee. Each coffee maker is designed to brew using a special grind. In general, the faster the brew cycle, the finer the grind (e.g. very fine for espresso), and the slower the brew cycle the coarser the grind (e.g. the plunger pot, where the grounds steep for about four minutes). Automatic drip brewers require a medium grind, about the consistency of sugar.
  3. Daybreak Coffee recommends using two rounded tablespoons of ground coffee for each six fluid ounces of water. Keep these proportions consistent, regardless of the quantity you make. You can adjust proportions to taste with experience, but remember that skimping (i.e. grinding finer and using less coffee) makes for a thin, bitter brew. Most Cup lines on an automatic drip coffee maker such as a Braun are 5oz. cups. Therefore on an auto-drip maker such as a Braun if you are making "6cups" it would be 30oz. of water. You would use 10 rounded tablespoons of coffee.
  4. Use fresh cold water free from any odors or flavor taints. Filtered or bottled water may be necessary but avoid using softened or distilled water.
  5. The brew water should be heated to between 195 degrees and 205 degrees Fahrenheit. Never boil the coffee. Boiling causes bitterness.
  6. Never reheat coffee. Make it fresh each time and serve immediately after brewing.
  7. Freshly brewed coffee can be kept warm over a burner for no more than twenty minutes before the flavor becomes burnt and bitter. To store coffee longer, place in a preheated vacuum carafe immediately after brewing.

Brewing Method:

There is no one "best" way to brew coffee. Your choice of methods will depend on personal taste and convenience. For convenience and simplicity, Daybreak recommends the plunger/press pot method. The manual drip or automatic drip method, using a cone filter, is also a very acceptable method of brewing. We strongly suggest that a percolator not be used because its long brew time and boiling temperature destroys the flavor of coffee while producing a bitter burnt tasting cup.

All coffee, whether it is whole bean or ground, deteriorates after roasting. Coffee is highly perishable. This is especially true of ground coffee, since so much more surface area is exposed to flavor-robbing air. Since coffee is at its peak flavor for about seven days after roasting, it is best to buy coffee fresh each week as you would bread and milk. The fresh roasted coffee should be stored in an airtight container. When it is not feasible to purchase this way, buy the smallest practical amount and store the coffee in an airtight moisture-proof container in the freezer. Once coffee is removed from the freezer, it should not be returned or re-frozen. Condensation can form on the coffee and moisture will hasten flavor loss.

Freshly roasted ground coffee will maintain most of its flavor components for about two weeks when stored in an airtight container. Whole bean coffee, which has much less surface area than ground coffee, will store longer and maintain its flavor for about six to eight weeks after roasting. Regardless of how you store your coffee, you will experience more taste and flavors in coffee that is a few days past roasting than coffee that is consumed weeks after roasting.

Remember fresh air is coffee's worst enemy. A home grinder will help provide fresh coffee flavor in every pot. Daybreak recommends the use of a burr grinder as opposed to a blade grinder. Your result with a burr grinder will be more consistent grind, better taste and no burnt coffee taste from over heating the coffee while grinding.


Biscotti ala DaybreakCreated by DonnaA wonderful treat with coffee or tea. These also would make a great gift!

1 ½ cups pecans, toasted3 cups all purpose flour1-½ tablespoons finely ground DAYBREAK Coffee2/3 cup cocoa1 teaspoon baking soda1 teaspoon baking powder½ teaspoon salt½ teaspoon cinnamon1 cup (2 sticks) butter at room temperature1 ½ cups sugar½ cup brown sugar3 large eggs1 ½ teaspoons strong DAYBREAK coffee½ teaspoon vanilla1-cup semi sweet baking chipsPreheat over to 350*F. Line baking sheets with parchment paper. Grind ½ cup of pecans. Set aside. Mix together in a bowl the flour, DAYBREAK coffee, cocoa, baking soda, baking powder, salt and cinnamon. In another bowl beat butter and add sugars to blend. Add eggs, DAYBREAK coffee and vanilla and blend well. Mix in flour mixture. Mix in the toasted pecans, ground pecans and chocolate chips. Refrigerate 15 minutes.Divide dough into 2 equal pieces. Shape each piece on baking sheet into a 2 ½ by 12-inch log. Bake about 35 minutes or until logs feel firm when pressed. Cool logs on baking sheet about 15 minutes.Transfer longs to a cutting board and using a serrated knife, cut logs crosswise into ½ inch slices. Arrange slices and baking sheets and bake until firm and 15-20 minutes. Transfer to racks to cool completely. Store in airtight container or wrap well and freeze.

Makes about 4 dozen

Daybreak’s Cappuccino BrowniesCreated by DonnaGreat treat for everyone.

12 tablespoons butter4 ounces unsweetened chocolate, chopped1 cup sugar¾ cup brown sugar1 tablespoon very finely ground DAYBREAK ESPRESSO BLEND 2 teaspoon vanilla extract1 cup all purpose flour1 teaspoon cinnamon¼ teaspoon nutmeg¼ teaspoon salt3 large eggs, beaten lightly1-cup chocolate chipsPreheat oven to 350*F. Butter a 13 X 9 pan. Melt butter and unsweetened chocolate together. Mix in sugars and DAYBREAK ESPRESSO BLEND. Add vanilla. Add eggs, one at a time blending well after each addition. Stir in dry ingredients until well blended. Add chocolate chips.Spread mixture into prepared pan. Bake about 30 minutes or until tester comes out with moist crumbs.Cool completely before cutting.Serving suggestions - Vanilla ice cream, chocolate sauce & whipped cream.

Caramel sauce, whipped cream and nuts.

Daybreak Chicken EtouffeeSatisfying and zippy

1 pound chicken tenders, cut into 1" piecesCajun seasoning mix¾ cup All purpose flourVegetable Oil½ Cup finely chopped onion½ Cup finely chopped celery½ Cup finely chopped green pepper1- ½ Cups fresh brewed Daybreak coffee1 Cup Chicken stock2 T. Butter2 Cups cooked rice Toss chicken pieces with Cajun spice mix. In paper bag put flour and some Cajun spice mix, coat chicken pieces with flour mixture. Shake off excess flour. Save remaining flour mixture.In a cast iron skillet, or other heavy skillet, heat vegetable oil, about ½ inch over medium high heat. Fry chicken pieces until browned. Drain on paper towels. Pour all put ¼ cup of hot oil out of pan, leaving brown bits in pan. Heat oil until it starts to smoke, remove from heat and add remaining flour spice mixture. Whisk until well combined. Return to heat and whisk constantly until mixture is a rich brown. Remove from heat and add half of the vegetables, whisking for about 2 minutes.In a small pot bring DAYBREAK coffee and stock to a boil. Add flour mixture, a little at a time, keeping liquid boiling. When all the flour mixture has been added reduce heat to a simmer and cook uncovered for 15 minutes. The mixture will thicken to a gravy consistency. Set mixture aside.Melt the butter in a skillet and add remaining vegetables. Sauté slowly until vegetables are softened, about 10 minutes. Add the etouffee sauce.To serve: Plate rice, top with sauce and chicken.

Note….if more zip is desired a few drops of Tobasco sauce can be added.

Daybreak’s Creme Bruleecreated by DonnaThe ultimate

 4 cups heavy cream1 vanilla bean1 large egg6 large egg yolks¾ cup granulated sugar6 tablespoons ground ELLIOTT’S BLEND1 cup granulated brown sugarPreheat oven to 325*F. Slit vanilla bean in half lengthwise, scrape the inside of the bean with a knife and place the seeds and bean into cream mixture. Bring the cream, ELLIOTT’S BLEND and vanilla bean to a boil, reduce heat and simmer 2 minutes.Meanwhile, whisk together ¾ cup of granulated sugar with eggs. Strain the coffee cream mixture and add to egg mixture, whisk to combine well. Divide the mixture between 8 ramekins. Place a dish towel in the bottom of a roasting pan and evenly space the ramekins on top. Add enough hot water to come half way up the sides of ramekins. Allow to bake about 30 minutes. The custard should wiggle a little when lightly shaken. If any liquid is seen bake at 5 minute increments until set.Remove from water bath and cool on rack for 30 minutes, refrigerate for 2 hours.Preheat broiler. Sprinkle custards with granulated brown sugar, spread this evenly. Place ramekins on baking sheet and put under hot broiler until sugar is caramelized, watch carefully you don’t burn the sugar. Serve immediately.

8 Servings

DAYBREAK DELIGHTThere is always room for this unexpected treat.

 1 envelope of unflavored gelatin½ cup cold water¼ + 1 tablespoon sugarPinch of salt1 cup of strongly brewed DAYBREAK coffee, hot1 teaspoon lemon juice1 banana, slicedIn a medium bowl soften gelatin in the cold water. Brew the DAYBREAK coffee and add to gelatin with sugar and salt. Stir until dissolved. Stir in lemon juice. Put bowl in refrigerator and let stand until mixture is the consistency of egg whites. Mix in the sliced banana. At this time put in individual dishes or leave in bowl to harden.

When time to serve top with a dollop of whipped cream and a banana slice.

Daybreak’s Espresso Cream DreamImpressive, easy and wonderful.

 Chocolate lace cookies1 recipe of espresso creamEspresso Cream:¾ cup heavy cream½ pound marscapone Pinch of salt1 tablespoon finely ground DAYBREAK ESPRESSO BLEND2 tablespoons sugarWhisk everything together until soft peaks form and refrigerate until ready to assemble.To assemble - Drizzle chocolate syrup on plate, place a lace cookie in center place a dollop of espresso cream, another cookie, another dollop of espresso cream, top with a cookie. Decorate with whipped cream and chocolate espresso bean.

World of Coffee

The Americas

The coffees of Central and South America are best known for their consistency, clarity and balance. They possess clean, crisp acidity and are typically light to medium bodied, with flavors that range from mildly nutty to rich, cocoa overtones.

Africa and Arabia

Africa, the birthplace of coffee, produces some of the most complex and intensely flavorful coffees in the world. These coffees possess almost sparkling brightness in acidity with unique wine-like or fruity flavor notes.

The Pacific Region

This family of coffees is best known for their rich, thick body and earthy flavors. Most coffees from the Pacific are processed using the dry method of preparation. This method adds to their natural heavy body and diminishes the acidic qualities found in coffees in the Americas.

Daybreak’s Blends

We carefully select coffees from different growing regions for their individual characteristics (body, acidity, and flavor), then artfully combine them to achieve a taste that is more complex than any individual varietal coffee. It is the harmony and balance achieved in the cup that makes Daybreak's blends a favorite of coffee lovers.

Dark Roasts

At Daybreak Coffee Roasters, our dark roasts are blends of varietal coffees selected for their unique ability to mature in flavor and aroma under dark roast conditions. The prolonged exposure to the heat of roasting releases the volatile flavor oils of the coffees and imparts deeper, smokier flavors, with a hint of caramel sweetness. These flavors are exhibited in our dark roast blends, Italian Espresso (dark), Viennese (darker), and French Roast (darkest).

Daybreak’s Flavored Coffees

All of our flavored coffees start with the finest Colombian coffees available. To these coffees we add just the right amount of flavoring extracts to create an unusual but subtle coffee experience; the perfect no calorie, non-alcoholic dessert. Try adding cream for flavor enhancement.

Decaffeinated Coffees

At Daybreak, our goal is to provide a decaffeinated coffee that is every bit as rich and flavorful as its caffeinated counterpart. We employ the same rigorous quality standards in selecting our green decaf coffees. Daybreak utilizes two types of decaffeination processes: The Swiss Water Process and the Direct Process. We feel both processes preserve the coffee's unique taste characteristics and are extremely safe. Finally it is the artful roasting and blending that Daybreak uses that create a decaffeinated coffee that will please your taste buds.

Tea Information

In an ancient time, as Chinese legend recounts, an emperor was boiling water in his garden and leaves from the Camellia bush drifted into the pot. The aroma was pleasant and alluring. He tasted the infusion and thus the beverage of tea had its claim in history. First used for medical purposes, tea gradually evolved into a social beverage and ultimately the center of a cultural ritual.

Today tea comes full circle as the "big new" in beverage, bringing along with it a renewed interest in its health benefits. Essential in oils and polyphenols that aid digestion; fluoride, a mineral that prevents the development of tooth decay; and vitamins, such as vitamin C is found in significant amounts in tea. Currently under worldwide research, evidence suggests that tea may provide added health benefits such a reduced risk of chronic disease.

True tea is from the Camellia sinensis plant, an evergreen shrub that produces many types of teas. The differences of types of teas are based on where the tea is grown, how it is plucked and how it is processed. A 1/4 lb. of tea serves approximate 50 cups. Low in calories, just 4 per cup, tea fits in well with our active life-styles.

Caffeine per 6 0z. Cup*

Espresso (2 oz.) 60-90 mg

Drip Coffee 60-180 mg

Black tea 15-110 mg

Oolong 12-55 mg

Green Tea 8-16 mg

Tea Brewing Methods

Brewing a perfect cup of tea is easy. All it requires is freshly boiled water, good tea, and the patience to wait a least five minutes.

Hot tea

Bring fresh cold water to a boil.

Preheat teapot with hot water, then empty.

Use one teaspoon of loose tea or one tea bag per 6 oz. of water. Place in a teapot. Loose tea may be placed in the pot directly or in a tea ball or filter.

Pour fresh boiling water over tea.

Steep: Black, decaf, and flavored teas: 3-5 minutes

Green, Oolong, and scented tea: 5-6 minutes

Tisanes / herbal: 6-7 minutes

Remove tea bags, tea ball or strain loose leaves.

Serve at once. Best served in a china cup used exclusively

for tea. If you want stronger tea, add more tea; don’t steep longer. Over steeping produces a stringent undesirable taste.

Iced tea

Follow the same directions for hot tea, using double tea portions. And pour over ice. When making large quantities of iced tea, allow tea to cool at room temperature for several hours before refrigerating in order to minimize clouding. Iced tea stays fresh for two days in the refrigerator.

To prepare Chai

Combine 10 oz. (2 – 5 oz. Cups) of fresh water, two teaspoons of loosed Chai or four

Chai tea bags in a saucepan and simmer over a low heat for 5-7 minutes. Add 1/2 cup of milk and sweeten to taste. Strain into two cups. For iced Chai, refrigerate and serve over ice. Garnish with nutmeg or cinnamon.

(2 servings)

Tea Storage

Although there are variance among tea varieties, ideally teas can be stored for up to one year in separate airtight containers protected from light. Green teas and Oolongs tea tend to loose their flavors before black teas. In some black teas such a Keemun, tea flavor is enhanced over time.


The word espresso refers to a method of brewing that is very unique. In brewing espresso, hot water under high pressure is forced through a bed of finely ground coffee, which has been packed firmly, to extract a thick, flavorful essence in a concentrated form. This "express" (quick) method can produce a cup in less than 25 seconds. When it comes to espresso, small is not only beautiful, it's delicious! The best straight espresso is no more than one and a half fluid ounces of coffee, from a dose of seven grams (about 1 and 1/2 tablespoons), brewed into a warm demitasse.

Filling the cup further (an all too common mistake) produces an over-extracted brew that is thin and bitter.

Any coffee that is ground fine enough may be used to make espresso, though most people prefer Italian style blend of coffees that is roasted slightly darker than traditional dark brown roasts. As with the brewing method, the storage of coffee used for espresso is different than traditional American drip brewed coffee. Daybreak recommends grinding espresso just prior to brewing and storing the beans in an airtight container at room temperature. Since the espresso brewing process is so rapid, you would not want to start with coffee that is frozen or cold.

Once you have made your espresso, the world of specialty beverages is at your doorstep. Cappuccino, Café Latte, Café Mocha; the possibilities are endless!

If you have any questions on preparation of beverages or machine selection, a trained Daybreak staff member will be happy to assist you. Just E-mail us at

Espresso Drink Recipes


The secret to making this luxurious drink is to maintain good proportions.

  • First we suggest that you steam your milk (using a stainless steel pitcher) before you brew your espresso. Fill pitcher no more than 1/3 full of milk. This way the milk can naturally separate into steamed milk in the bottom of the steaming pitcher with froth on top. You can use any type of milk though the lower the fat content the more froth you will get.
  • Next brew your espresso. A single shot should be 1 ¼ oz. to 1 ½ oz. of brew with a golden brown cap on top called crema. A double shot would be 2-½ oz. to 3 oz. of brew.
  • Assemble your drink……. Pour the espresso into a café cup. Add steamed milk. Use about 2oz. of steamed milk for a single cappuccino and about 4 oz. for a double.
  • Now for the crowning or capping glory. Top your steamed milk with froth that is spooned out of the steaming pitcher.
  • Dust the froth with cinnamon or cocoa if you desire.

Cafe Latte

Easy to prepare just don’t over heat the milk.

  • Steam your milk in a stainless steel pitcher. Fill pitcher about 2/3 full of milk.
  • Steam the milk to about 160° .
  • Brew your espresso same as you would for a cappuccino.
  • Depending on your taste and style you can put the espresso in the cup first or pour it through the steamed milk.
  • Add 6 to 8 oz. of milk for a single 10 to 12 oz. of milk for a double.
  • Top the steamed milk with a spoon of froth.

Café Mocha

Similar to a Café Latte but oh so divine!

  • Steam your milk in a stainless steel pitcher. Fill pitcher about 2/3 full of milk.
  • Steam the milk to about 160° .
  • Brew your espresso same as you would for a cappuccino
  • Add two tablespoons of sweetened cocoa to steamed milk and stir well till completely de-solved. We recommend Lake Champlain Hot Chocolate. It is the cocoa of choice in our espresso bar. You can also use liquid chocolate syrup but the results will vary depending on the quality of the syrup.
  • Pour your espresso in a cup add steamed hot chocolate mixture about 6 oz. for a single shot of espresso and 10 oz. for a double shot of espresso.
  • Top with whip cream and dust with cocoa.


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