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Have you tried coffee before but found it wasn’t for you? If so, you may just not like a certain type of roast. This is because lighter roasts are more acidic compared to darker roasts. Confused? Don’t worry! We are here to help you understand the different types of coffee roasts.
Throughout this blog, we will explore the differences between light, medium, and dark roasts and why coffee is roasted. Keep reading for more information.
Coffee is roasted to transform green coffee beans, which are raw and inedible, into the aromatic, flavourful beans we use to brew coffee. Roasting is important because it releases the complex flavours, aromas, and textures that make coffee enjoyable.
However, the roasting time plays a huge part in the final flavour and type of coffee bean. When coffee is roasted, the colour of the bean turns from pale green or grey to brown as the chlorophyll breaks down and new chemical compounds are formed.
Light roast coffee is light brown, roasted for the shortest amount of time, and is allowed to reach a temperature of around 350-410 degrees. It is usually a lot less bitter compared to darker roasts and a lot sweeter.
The longer the beans roast, the more caffeine is released, which means that there is a higher caffeine content in light roasts compared to medium and dark roast coffee. Light roasts are known for their:
Light roast coffee tends to be more acidic and has floral and fruity notes because they retain the most flavour as they are roasted at lower temperatures for a shorter period of time.
If you enjoy bright, tangy flavours with a vibrant, lively profile, light roast coffee is a great choice for you.
This type of coffee is roasted for a slightly longer time compared to light roasts. Medium roast coffee is brown in colour and is slightly acidic.
These types of roasts usually have a well-rounded flavour, which makes them a popular choice for those who enjoy smoother, less acidic coffee without the smoky flavours of a dark roast.
Medium roasts are usually heated to around 400 to 420 degrees and will still preserve some of the flavour. This type of coffee bean usually has slightly more caffeine compared to light roasts. Here are some of the characteristics of medium-roast coffee:
If you enjoy a balanced cup of coffee with a mix of brightness and richness, medium roast is an excellent choice for you.
Last but not least, we have dark roast coffee. This type of roast is dark brown in colour and is characterised by oil that has surfaced from the long roast time.
These roasts have lower acidity levels because they have been roasted for a longer time, which allows the natural acid in the beans to break down.
Dark roasts are heated at around 450 degrees and are often preferred by those who enjoy a bold, intense cup with a more roasted, smoky flavour. Dark roasts feature:
However, the long roasting process can also mask some of the bean's original characteristics.
If you enjoy a rich, full-bodied coffee with low acidity and a slightly bitter finish, dark roast coffee is the perfect choice.
Now that you have a better understanding of the differences between light, medium, and dark roasts, let’s discuss which one is most popular and why.
Although coffee preferences vary depending on personal preferences, medium roast coffee is generally the most popular choice among coffee drinkers worldwide.
Its balance of flavour, body, and acidity makes it a popular choice for those who enjoy a smooth yet flavourful cup.
Medium roasts preserve some of the coffee bean’s natural characteristics while also developing the rich, caramelised notes created during roasting.
Coffee roasting is a complex process that transforms green coffee beans into brown beans we use for brewing. The process involves three stages:
The first stage begins when green coffee beans, which contain 10-12% moisture, are placed in a roasting drum.
During this phase, beans are heated to around 160°C. This allows the moisture off the bean to gradually evaporate. Beans transition from green to yellow during this stage typically, which takes 4-8 minutes.
In the second stage, significant chemical transformations occur. Firstly, the temperature rises to around 150-200°C, which causes sugars and amino acids to begin breaking down.
The rise in temperature causes the beans to turn brown and release chemical compounds that are responsible for developing flavour and aroma.
The final stage of coffee roasting is known as the development stage; it plays a key part in the transformation of coffee beans.
During this phase, the beans experience a chemical change, which is recognised by the first crack (a popping sound that signals the beans are expanding and releasing internal gases).
This stage is where roasters have control over the final flavour profile by carefully managing the development time.
Shorter roasting times during this stage result in beans with higher acidity and more pronounced sweetness (light roasts), while longer roasting periods create deeper, more bitter flavours with a fuller body (medium and dark roasts).
After the roasting process is complete, beans are cooled to stop the roasting process and prevent over-roasting.
Here at Crosby Coffee, we offer a wide range of coffee beans at different roast levels. We offer many light roasts, such as our Trio Blend, which has notes of milk chocolate, mixed berries and peaches.
Our Iron Men Blend medium roast beans are our best-sellers, as they offer tasting notes of dark chocolate and roasted hazelnuts.
Whether you prefer light, medium, or dark roasts, we at Crosby Coffee have something to satisfy your coffee cravings. So, why not check out our coffee bean selection today? We can guarantee that we have the perfect blend for you.
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