coffee roasts from light to dark
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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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