Whether used in the morning or at night, coffee is a universally loved hot beverage. One study found that 54% of Americans over 18 drink one cup every day! This means when serving a good cup of java to your customers, and it’s important to know what makes up this delicious and addicting drink- from choosing the beans for flavor perfection down to picking just how dark you want your roast levels. Our handy guide explains everything you need to know about the four major types of coffee roasts.
|Type of roast||Flavor Profile||Colour||Oil on Surface|
|Light||Toasted, light-body, high acidity||Light brown||No|
|Medium||Rounded, sweet flavor, extra body||Brown||No|
|Medium Dark||Heavy, full-body, bittersweet||Dark brown||Some|
|Dark||Smokey, burnt, intensely bitter||Black||Yes|
The four types of coffee roasts are light roast, medium roast, medium-dark roast, and dark roast.
Splitting the bean and exposing it to heat brings out its authentic flavor. From a mild, grassy taste on their own when unroasted, green coffee beans take on an earthier smell after being roasted into their brown color as they absorb flavors from nearby roasting seeds. The way you roast your java will affect what kind of flavor profile is inside each cup for every brew, so don’t forget to experiment with different levels.
Four Types of Coffee Roasts:
Light Coffee Roasts
One of the main differences between light and dark roasts is temperature. Lightly roasted beans are usually done at around 356°F-401°, right as they’ve hit the first crack. This leaves more oils on them than darker ones because it’s not hot enough to burn off all those tasty fats that give coffee its richness!
The longer the bean is roasted, the more heat pulls out of its caffeine and acidity. This means light roasts have less coffee in them than dark roast beans do, but they also taste different because during a lighter roast process some changes that happen inside the bean still don’t occur. When you drink a light-roasted cup, you’ll enjoy its unique flavor much better since most people prefer to drink darker coffees for their stronger taste profile instead of this subtler type which usually tastes smoother as well!
Medium roast coffee’s internal temperature ranges between 410°F-428°. This is after the first crack and just before the second one occurs, which means they have more body than light roasts but less acidity.
Most American coffee drinkers know medium roasted coffees because these roasts taste balanced in flavor with some acidity or “bite” and enough fullness to satisfy people who like darker flavors without feeling too heavy on stomachs that can’t tolerate more pungent tastes as well. Examples of medium roasted beans include House Blend, Breakfast Roast, and American Roast.
Medium Dark Roast
Medium-dark roasted coffee beans offer a bold body and rich flavor with a slight bittersweet aftertaste. With this roast, you may get flavors like dark chocolate or almonds.
Using a French press, use a coarse grind to avoid bitterness due to over-extraction of the bean; these beans are darker in color because they have been roasted for more extended periods than lighter roasts.
Dark Coffee Roasts
The roasting temperature for a dark roast is between 464°F – 482°F. The longer roasting process helps it develop a richer flavor and whole body, leading to a buttery finish. It has the least amount of caffeine because it’s roasted at such high temperatures that all the acidity in them has been removed or destroyed by now.
Dark coffee beans are rich with oils when ground up, but they do not taste like much else except what you can tell about their origins, thanks to those sugars caramelizing during this higher heat cooking time.