When it comes to coffee beans, the almost infinite variety of roasts available can be perplexing. Let’s take a look at the various styles of coffee roasts so you can make the right choice next time. The type of coffee roasts includes light, which is naturally light brown and is highly acidic. Secondly, we have medium roasted coffee, brown rounded, naturally extra body, and sweet flavor.
The third one is Medium-dark roasted coffee, brown in color, naturally heavy body, and bittersweet taste. Lastly, we have dark roasted coffee, black and intensely taste bitter. The quality of coffee beans usually determines the roasting process. Continue reading to find out which coffee roast is the best. The following is an explanation of coffee roasting:
Although most countries only use the words light, moderate, medium-dark, and black to describe their roast coffee profiles, other countries like the United States prefer to go much further. Breaking down the roast styles into smaller groups makes it easier for roasters to communicate with one another. The color of each is determined by the core temperature of the ground coffee.
The consistency of the raw coffee beans decides which roast profile a coffee roaster selects. The roaster chooses between a light and medium roast whenever the green coffee is of exceptionally high quality. But why is that? The heat has a greater effect on the flavor of cocoa beans the longer it is roasted.
The original flavor of the coffee is preserved by gently roasting it, allowing the origin of the coffee to shine through. Since the brewing process has minimal impact, the lighter coffee is roasted, its origins are revealed.
The deeper a coffee is reheated, the further the roasting machine’s roasted flavors tend to overshadow the coffee’s original characteristics. Cooking is a good analogy. When a vegetable is steamed, for example, its natural flavor is preserved. In contrast, roasting the same vegetable in the oven takes longer.
The roasting process changes the taste of the vegetables, giving them a roasted flavor. The roasting profile of good coffee a roaster varies depending on whether the beans will be used for espresso or filter coffee. Espresso roasters prefer a slightly darker roast because it makes the beans more water-soluble.
The name “light roast” comes from the short roasting period that leaves the beans with a light brown color. Internal temperatures of light roast coffee beans range from 180°C to 205°C (356°F to 401°F). The coffee beans begin to pop about 205°C (401°F), a sound known as the first crack in the coffee industry. The beans expand as the moisture evaporates, resulting in a cracking sound. The moisture causes steam to form and a build-up of pressure, forcing the beans to crack open. The cracks begin slowly and gradually increase in speed, with intervals of a few seconds. When corn is heated to make popcorn, the sound is very similar.
Lightly roasted coffee is halted just before or at the start of the first crack point. Lightly roasting coffee necessitates a high-quality raw product as well as a professional coffee roaster. If the coffee isn’t properly ground, it will have unpleasant flavors such as peanutty, grassy, and savory. It is referred to as an underdeveloped coffee by roasters. Lightly roasted coffee is delicious when handled correctly. As a consequence, the coffee has a light body and a strong acidity. Acidity is essential in coffee, just as it is in wine because it provides a refreshing consistency.
Medium roast cocoa beans are a darker shade of brown than light roast coffee beans. The natural sugars in the beans begin to caramelize, which causes the color change. The beans also have a better scent as a result of this. The internal temperature of the bean for a medium roast is between 210°C and 224°C (410°F and 435°F). As the moisture evaporates during the roasting process, the beans shrink by around 13%. Medium roast beans are done roasting either halfway through or shortly after the first crack has been stopped.
Medium-dark beans are a deep brown color. As the oils trapped within the beans have risen to the surface, some of them may now be visible. At this point, the coffee beans have reached a core temperature of 225 to 234°C (437–455°F).
As the internal temperature exceeds 230°C (446°F), a second crack emerges. A medium-dark grill is shaved off just as the second crack starts to take shape shortly after it has begun. In a medium-dark roast, much of the acidity has been lost, leaving the coffee with a bittersweet aftertaste caused by more caramelization.
The coffee bean has also lost the bulk of all its original characteristics due to the extended roasting, which has imparted more roasted flavors. As a result, the coffee seems to have a much heavier body, a rich taste, and a heavy aroma. Because it’s cheap, low-grade coffee, coffee has typically roasted this dark. The roasting process hides flaws and anomalies in the beans that occur during their cultivation and processing.
Darkly roasted coffee beans have lost their brown color and have turned black. Since the beans are heavily coated in their oils, they become shiny at this stage. The coffee beans have reached the second crack and are now between 239 and 246°C (462 and 474°F) on the inside. Many of the initial flavors and acidity have been lost, and the beans have been charred and burnt. The only flavor left is the roasted flavor imparted by the roaster. The coffee has an incredibly bitter burnt and smokey smell.
Again, this dark roasting serves only one purpose: to conceal how bad the green coffee tastes due to poor processing. This dark roasting is typically reserved for the cheapest, lowest-grade robusta coffee. Coffee with a core temperature of 252°C (486°F) can contain up to 25% ash. Beyond this temperature, roasting coffee can be hazardous.
When removing the beans from the coffee roaster, the sudden rush of oxygen can cause a fire, so dark roasting must be done with extreme caution.
Even though roasted coffee contains 10% –15 % less caffeine than unroasted green coffee, almost all coffee roast types have nearly equal caffeine levels. Since caffeine is stable at temperatures below 235°C (455°F), this is the case. Due to the damaging effects of high temperatures on coffee beans, few coffee roasters go above this temperature.
The roasting procedure causes the beans to reduce moisture, which causes the beans to lose mass, as we’ve seen. Although the beans are getting smaller, the caffeine content remains the same. It suggests that dark roast coffee beans have a higher caffeine density than light roast coffee beans. Therefore, a cup of dark roast coffee has more caffeine content compared to other roasts.
Despite what some experts recommend, the way you calculate your coffee makes no difference. The result is the same if you measure your coffee beans by weight with a scale or volume with a scoop.
When you weigh your coffee beans on a scale, you’ll notice that you’ll need more dark beans to make up the difference in weight between the bigger, light roast beans and the smaller, dark roast beans. For the same reason, if you use a scoop to weigh your beans by volume, you’ll need more dark roast beans to fill the scoop.
Darker roast beans are needed in both cases than the larger light roast beans. Since both beans contain the same amount of caffeine, the extra quantity of dark roast beans results in a higher caffeine output.
The gap isn’t insignificant. The difference in caffeine content when using a scoop is approximately 9%. Perhaps more astonishing, weighing the coffee beans on a scale results in a 32% difference in caffeine levels. Since most large coffee chains use dark roast coffee, you’ll be getting a higher caffeine dose. A 260ml (9oz) serving of dark coffee contains the same amount of caffeine as a 350ml (12oz) serving of medium roast coffee.
Given that the major chains still use the more heavily caffeinated robusta variety of coffee beans, you’ll need to keep a close eye on how much caffeine you’re drinking per day to remain within the recommended 400mg cap. Another explanation for your coffee’s bitterness is the extra caffeine in the robusta variety. Look for 100% arabica coffee beans if you want a cup of coffee with a natural flavor that doesn’t need a lot of sugar.