If you know even the most basic information about coffee, you know that there are distinct differences in each cup depending on the origin and quality of the bean and even the roast. You might know your preference for coffee by name, but do you know the specifics of what gives it the flavors and taste it holds? While there are subtleties to each roast, characteristics that make each coffee different from the next, do you know all of the ins and outs? A proper roast guide will give you that information! Our roast guide will give you all the information you need to determine which coffee roast you like best!
Light roast coffees are the most common of the roasts. They have a more varied flavor profile and are thought to have more caffeine per bean due to their density. Floral, fragrant, and fruity, these beans barely meet “first-crack.” This means that light-roasted coffee reaches an internal temperature of between 350 and 400 degrees Fahrenheit before the vapors inside of the beans break through the outer wall. At this heat, the beans begin to pop and expand, thus highlighting the unique characteristics of the origin of the coffee. Because light roasts absorb heat for the shortest period of time, they have more acidity and less oil on the surface of the beans. They are pale and dry looking beans that are light brown in color. Additionally, the coffee itself, once brewed, has less body and almost no traces of the roasting process.
Medium roasts are heated to 410 to 430 degrees Fahrenheit, which is just before the “second-crack.” This coffee is medium brown in color, has more body than light roasts, and there’s next to no oil on the surface of the bean. With a balanced taste that’s less acidic, medium roasts have less caffeine than light roasts, but more than dark. Due to the caramelization that’s a part of the roasting process, this coffee is often sweeter and more full-bodied. This is the most preferred roast in America.
Medium-dark roast coffee beans are a rich, dark brown color with a semi oily surface. Popping at the beginning or middle of “second-crack,” these beans are heated from 435 to 445 degrees Fahrenheit. This means that the coffee is roasted for a longer period of time; as such, the flavors and aromas of roasting are more apparent. Medium-dark roast coffee is bittersweet, deep, and almost spicy with an oily mouth-feel with a slight aftertaste.
Dark roast coffee is heated to 465 to 485 degrees Fahrenheit. This heat is past the point smoking and well into “second-crack” and offers a smoky or charred taste with little evidence of the flavor of the beans. This coffee has a hint of sweetness but less body than medium roast. Additionally, the beans have a shiny, oily surface and the coffee is dark brown (or even black) in color. With a smooth, mellow flavor, dark roast coffee is known for it’s chocolatey, nutty, caramel notes. Dark roast coffee also has the least amount of caffeine per bean than other types of coffee.
At Crescent Coffee, we recognize the importance of picking quality beans from a wide range off origins. It’s crucial that in finding your favorites, you find a roast guide that gives you the facts. crafting the perfect coffee you have an understanding of what makes each roast and flavor unique! There is so much that goes into crafting the perfect cup, but it starts with passion, perseverance, and patience.