Which coffee roast do you like the most?

Dark? Light? Between the two? An introduction to coffee's wide varieties, from light to dark roasts.

One of the most significant elements influencing the flavor of brewed coffee is the level of roasting used on the coffee beans. Green coffee beans are tasteless and odorless until they are roasted. These unroasted beans lack the characteristic fragrance, taste, and crunch that characterize coffee.

The flavor of your coffee is a complicated equation that includes many other variables. Even when roasted at the same temperature, two types of coffee from different countries or produced under different conditions would likely have distinct flavors (especially at light to medium roast levels). Coffee's flavor may also be altered by its storage conditions, processing, grinding, and brewing technique. However, knowing the roast degree gives you an idea of what you may anticipate in terms of flavor.

Light Roasts

Light roasts have a pale brown hue, a mild flavor, and little to no oil on the beans' surface. Light roasts are very acidic and feature a toasted grain flavor. This coffee is lighter roasted than others, so more of the bean's original taste remains. Similarly, the majority of the caffeine included in the coffee bean is preserved under light roasts.

The optimal range for roasting beans to make them light is between 356 and 401 degrees Fahrenheit (181 to 205 Celsius). The beans fracture and grow in size at a temperature of around 205 degrees Celsius. We call this the "first crack" (keep reading for the "second crack"). Consequently, coffee considered "light roasted" is often not roasted beyond the first crack.

Medium Roasts

Coffees with a medium roast have a deeper brown hue and a fuller body than their lighter counterparts. They, too, share a lack of oil on the bean surfaces with milder roasts. The flavor, fragrance, and acidity of a medium roast coffee are more well-balanced than those of a light roast since the gritty character is burned off. Caffeine levels are lower than in darker roasts but still rather high.

Internal temperatures of medium roasts reach between 210 degrees Celsius (410 degrees Fahrenheit) and 220 degrees Celsius (428 degrees Fahrenheit) between the end of the first crack and just before the onset of the second crack.

Dark and Medium Roasts

Towards the end of a medium-dark roast, the beans take on a deeper, more lustrous hue, and a thin film of oil forms on their surface. Compared to lighter or medium roasts, the medium-dark variety contains a substantial amount of body.

The beans are roasted until they start to crack, or approximately 225°C (437°F) or 230°C (446°F). In this stage, the roasting process's scents and tastes emerge, and the coffee may take on a smoky, peppery flavor.


Dark Roasts

Some varieties of dark roasted coffee are almost black, while others have a chocolate brown hue. Coffee made from dark roast beans has an oily sheen on its surface, which is frequently visible in brewed beverages. The roasting method leaves a stronger taste than the coffee's origin. The coffee will usually taste harsh, smoky, or even burned. Caffeine levels are significantly reduced.

If you want a dark roast, you need to roast your coffee beans to an internal temperature of 240 degrees Celsius (464 degrees Fahrenheit) or higher, which is the end of the second crack. Roasting them any hotter than around 482 degrees Fahrenheit (249 degrees Celsius) produces a flavor profile of tar and charcoal and is generally avoided.

Roast level also creates the following distinctions:

  • Darker coffee roasts retain more of the roasting process's taste while losing more of the coffee's original origin flavor.
  • The coffee's body thickens until the second crack when it begins to thin out again.
  • Acidity increases with a lighter roast compared to a darker one.
  • Dry beans result from a light roast, whereas oily beans form after a dark roast.
  • As a roast becomes darker, the amount of caffeine it contains reduces.
  • In the end, everything comes down to how something tastes and smells. You may start your day with a lighter roast (with more caffeine) and switch to a darker one in the afternoon.

Leave a comment

Please note: comments must be approved before they are published.