Roast Level for Coffee Beans
Our “roast levels” are used to describe how long and thoroughly we roast the coffee beans. The most common words to describe different levels of coffee roasting are Light, Medium, and Dark. Coffee roasting is one of the most influential factors of coffee taste.
What the different for Light , Medium , and Dark Roast?
Light Roast
Light Roast coffees are characterized by their light brown color, lack of oil on the beans, and light body (or viscosity). These beans are allowed to reach a temperature of about 350º–410º. When roasting, beans typically pop at around 350º. This popping sound—known as the “first crack”—serves as the cue that the beans have reached a Light Roast.
A common misconception is that Light Roasts don’t have as much caffeine as their darker, bolder counterparts. However, the truth is exactly the opposite! As beans roast, the caffeine slowly cooks out of the bean. Therefore, because lightly roasted beans cook for a shorter time and at a lower temperature, they retain more caffeine from the original green coffee bean. Other roasters refer to a Light Roast as Light City Roast, New England Roast, or Cinnamon Roast.
Medium Roast
Medium Roast coffees are brown and have a little thicker body than a Light Roast. Unlike Light, Medium starts to take on a bit of the taste from the roasting process, losing some of the bright floral flavors that are typical of a Light Roast. Instead, they carry much more of a balanced flavor with a medium amount of caffeine.
A Medium is roasted until just before the second crack, usually at about 410º–440º. Other roasters refer to a Medium as American Roast, Breakfast Roast, or City Roast.
Dark Roast
Dark Roast coffees are dark brown, even close to a blackened color. The beans are characterized by drawn-out oil that glosses the surface. Coffee made from a Dark Roast has a robust, full body. The flavors from the coffee’s country of origin are almost entirely roasted out, taking on a very bold and smoky taste.
To be considered Dark, beans roast to a temperature of anything higher than 440º or essentially the end of the second crack. If beans roast much hotter than 465º, the coffee will start to taste more and more of charcoal. Many other big-batch roasters cut corners by roasting larger quantities faster at extremely high temperatures for a short amount of time, thus burning their beans and killing the flavor.
Is Dark Roast stronger than medium?
Dark Roast have a stronger taste with less acidity. The dark roasting process also removes the flavor of the coffee bean. A dark roast is achieved by simply cooking longer at higher temperatures which encourages faster production but can result in burnt tasting beans if not properly monitored at all times. But Medium-dark roast provides only subtle acidity whereas dark roast offers a more intense flavor
Conclusion : The color of the bean tells you a lot when looking for that perfect roast. Lightly roasted beans can have a sour, acidic taste while dark roasted beans taste stronger and with less acidity. who loves to drink espresso will definitely love dark roast coffee beans.
