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Even with all the various factors behind taste, it is the level of roasting that provides a baseline of just how rich or light your cup will taste after it’s brewed. While there is almost no end to the ways that roasts are named and described, all roasts typically fall into one of three categories – light, medium or dark. http://www.fortunescoffee.com/blog/coffee-roasts-from-light-to-dark-slideshow/
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Coffee Roasts: From Light to Dark
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As coffee roasts get darker, they take on more flavor from the roasting process. The body of the coffee gets heavier, until the second crack, where the body again thins. Lighter roasts have more acidity than darker roasts. Light roasted beans are dry, while darker roasts develop oil on the bean surface. Also, the caffeine level decreases as the roast gets darker.
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LIGHT ROASTED BEANS
Light roasted beans generally
reach an internal temperature of
356°F – 401°F.
At or around 401°F, the beans pop
or crack and expand in size.
This is known as the “first crack”.
Lighter-bodied, higher acidity, no obvious roast flavor. This level of roast is
ideal for tasting the full origin character of the coffee.
Some common roast names within the Light Roast category include:
Light City, Half City, Cinnamon Roast, and New England Roast.
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MEDIUM ROASTED BEANS
Medium roasted beans generally
reach an internal temperature of
435°F – 445°F.
After being developed through first crack,
the coffee reaches 435°F. This happens in
the middle of the “second crack”.
Sugars have been further caramelized, and acidity has been muted. This
results in coffee with higher body, but some roast flavor imposed.
Among the most common names for a medium-dark roast are:
Full-City Roast,After Dinner Roast, and Vienna Roast.
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Medium roasts lack the grainy taste of the light roasts, exhibiting more
balanced flavor, aroma, and acidity.
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DARK ROASTED BEANS
Dark roasted beans generally
reach an internal temperature of
445°F – 450°F.
After a few more minutes the beans begin
popping again, and oils rise to the surface.
This is called “second crack.”
Bittersweet flavors are prominent, aromas and flavors of roast become
clearly evident. Little, if any, origin character remains.
Some of the more popular names for a dark roast include:
French Roast,Italian Roast, Espresso Roast, Continental Roast, New
Orleans Roast, and Spanish Roast.
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The vast majority of coffee is roasted commercially on a
large scale, but small-scale commercial roasting has
grown significantly with the trend toward "single-origin"
coffees served at specialty shops. Some coffee drinkers
even roast coffee at home as a hobby in order to both
experiment with the flavor profile of the beans and
ensure themselves of the freshest possible roast.
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