Types of Roast
A light roast gives the beans a slightly brown coloration, very much like cinnamon, and has no oil on the surface. The unique distinctions in flavor derived from regional and natural differences is most pronounced with this roasting grade. A lighter roasted coffee bean also produces a beverage with higher acidity and lighter body.
Beans toasted to a medium roast are medium brown in color and produce a beverage that is balanced, both in bitterness and acidity, usually with a slightly sweeter flavor profile. Typically, medium roasted beans release some oil to their surface within a few days after they are roasted.
Beans roasted to a medium-dark grade have a rich, dark-brown color, and oil coats their entire surface. A medium-dark roast yields a heavier body with more bitterness that acidity. The flavors and aromas of the roast itself become more predominant with a darker roast, and only light tones and flavors of the natural bean can still be distinguished.
Dark roasted beans have a shiny black color with a heavily oiled surface. The flavors of this roast completely eclipse those of their origin, producing a beverage characterized by heavy bitterness and rich smoky flavors.
Did You know?
There are many factors that influence the flavor and aroma of coffee. Aside from the geographical origin, one of the biggest factors is the roast of the bean. The roast varies depending on the method, time and temperature of the roasting process. Variations in the roast create distinctions in the body, acidity and bitterness of the flavor and aroma. Coffee can be roasted to various degrees or grades, from light to dark. The temperature and duration of the roasting time determines the color and darkness of the beans. Before going through the heating and roasting process, coffee beans are green and have a fresh, earthy smell. The beans at this stage are called green beans, or in Spanish, “café oro”.