Many types of coffee can be enjoyed in different ways. From a darker roast to a lighter roast, there is something for everyone. Here is the complete guide to the different types of coffee roasts.
1. Light Roast - Light roasts are generally the least popular but have their place in the coffee world. Lightly roasted beans have a higher concentration of caffeine and acidity than darker roasts because they don’t reach as high of an internal temperature. Light roast coffees tend to have more citrus or lemon tones, which some people enjoy.
Light roasts are also known for having more original flavours and less bitter than darker roasts. The shorter roasting time prevents some chemical changes from occurring inside the bean, so you get more of a “pure” taste from your coffee beans when you drink light
roast coffee.
2. Medium Roast - Medium-roast reach internal temperatures of 410°F-428°F. They are roasted until they begin to emit a crackling sound, called the first crack, and then they're roasted some more. This roast is characterized by a slightly heavier body than light roasts but is still somewhat acidic. Some examples of medium roasts are House blend, Breakfast roast and American Roast.
3. Medium-Dark Roast - The first crack happens after the beans reach a temperature of 392°F – 404°F, and the second crack occurs when the beans get 446°F – 454°F. Between the first and second cracks is where you get medium-dark roasts—which are still below the highest temperature you can roast your beans too (464°F). These roasts are usually between 405°F – 426°F. Medium-dark roasts have more bodies than light roasts, but they're less acidic than dark roasts. This means that medium-dark roasts have a rich taste that's not too harsh or bitter. It's easier to drink multiple cups of coffee from a medium-dark roast than from a light or dark roast because there's less acidity in this kind of roast!
4. Dark Roast - Dark roasts have a more complex flavour than other roasts. They are typically roasted longer at higher temperatures. This makes them darker in color, but the oils and sugars in the bean don't burn because they're roasted at lower temperatures. Dark roasts have more bodies than light roasts, which can be described as having a "malty" flavour.
Dark roast coffees tend to have sweeter flavours because the sugars in the coffee beans have time to caramelize during their long roasting process. Coffee can acquire a more robust flavour and substantial body, often resulting in a buttery aftertaste. Additionally, coffee roasts have the lowest acidity compared to other coffee roasts. Because dark roast coffee beans are roasted for longer lengths of time than different coffee beans (between 464 and 482 degrees Fahrenheit), they contain less caffeine than lighter roasts.
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