What are the differences between the various coffee bean roasts?
In this post, I would like to introduce some helpful information regarding coffee beans and the difference between particular roasts. If you would like to read more coffee-related topics, please refer to our main page here.
There are several different types of coffee roasts widely available on the market today. The roast is classified based upon the coffee roasting method, particularly the length of time the bean spends in the roaster, and the temperature of the product. Each different roast has its own benefits or disadvantages for different consumers. Here are the common coffee roasts that people can buy today.
a. Light Roasts
Light-roast coffee beans usually have a light brown color. These beans have light body with no oil on the bean surface. These light roasts have become very popular among many people today. They tend to have a toasted-grain taste, and these beans are sought out for their unique flavors. They also contain more caffeine than any other types of coffee beans, as the shorter roasting time means that less caffeine is cooked out of the bean.
To make a light roast, raw coffee beans are roasted until they have an internal temperature of 180 C – 205 C (356 F – 401 F). When the coffee beans reach 205 C, they begin to produce a distinct popping noise in the roaster, and coffee beans at this stage will produce the “first crack.” Light-roast coffee beans are not roasted beyond the first crack.
There are different labels or nicknames for light-roast beans. Some of these include Half City, Light City, Cinnamon Roast, or New England Roast, and these titles are interchangeable.
b. Medium Roasts
Medium-roast coffees have a medium-brown color. They usually have more body than light-roast beans, and if there is any oil on the surface of the beans, it will be minimal at this stage. Some people are interested in consuming these medium roasts because they exhibit balanced aroma, flavor, and acidity. They contain a medium amount of caffeine.
In order to reach this condition, the coffee beans are roasted until the internal temperature reaches 210 C – 220 C (410 F – 428 F). This period is between the “first crack” and the “second crack.”
Different industry professionals refer to medium-roast beans by a variety of different names and titles. These labels include Regular Roast, American Roast, City Roast, and Breakfast Roast. Medium-roast has typically been the most preferred in America, hence the nickname.
c. Medium-dark Roasts
Some consumers are interested in drinking coffee made with a medium-dark roast. The beans usually have a slightly darker color than the medium-roast beans, and often will have a bit more oil on the surface than their medium counterparts. These beans produce a rich body that is preferred by many consumers.
These beans are usually roasted until they reach and internal temperature that is about 225 C – 230 C (437 F – 446 F). The desirable qualities of this roast include their unique flavors and aromas. Many bolder flavors become more noticeable as the bean goes into the medium-dark stage.
There are some industry labels that have been given to the medium-dark roasts. These include Full City Roast, After Dinner Roast, and Vienna Roast. Most of the beans are roasted until they reach the beginning of the “second crack.”
d. Dark Roasts
Dark roasts have become very popular among many connoisseurs today. The beans are very dark brown in color, and some are almost black. They typically have a notable quantity of oil on the surface. This oil may even appear on the surface of the beverage when these beans are brewed. The coffee produced by dark-roast beans is typically expected to have a more bitter, smoky taste.
In order to reach this level, the coffee beans are heated until they have internal temperature 240 – 250 C (464 – 482 F). However, these beans are seldom roasted until they reach 250 C. The higher temperatures can cause some unwanted flavors or tastes to evolve in the roasted beans. The acidity is practically eliminated by the roasting at this stage.
Dark roasts have many different labels and nicknames. Different establishments may have their own names for this type of coffee. Some of these include Continental Roast, Espresso Roast, Italian Roast, French Roast, New Orleans Roast, and some other names. Most of these dark roasts are used to make espresso beverages.
What is Y0ur Taste?
What is your taste and flavor preference? There is a wide array of roasts available on the market for you to try. If you’re bored with your regular cup, branch out and try a lighter or darker roast that you haven’t tasted before. You can compare more details about different coffee roast levels to find one that sounds intriguing.
Here are some highlights of the differences between the roasts
- a. As the coffee roast level is getting darker, the beans will begin to lose their original, subtle flavors.
- b. The coffee body is going to get heavier as the roast progresses from light to dark.
- c. Lighter roasted beans usually have far more acidity than the darker roasted coffee beans.
- d. Light-roast beans are dry; additional heat causes the oils trapped inside the bean to rise to the surface, and some coffee lovers claim that once the oil begins to appear on the surface, the roast is no longer optimal.
- e. The caffeine level can be reduced by increasing the roasting time or temperature.