There are many different factors that go into the taste and quality of coffee. No matter what your drink may be it all starts with the coffee beans themselves, but the beans take on a whole new character once they are roasted. After the beans are harvested they are processed, then they are roasted and finally they get brewed. Unless you are growing the beans yourself any container of beans you might buy has probably been processed, from there the question is whether you want to roast them yourselves or buy fresh roasted coffee beans. In this article we will be looking at the different roast levels and what they do to unlock the flavor within coffee beans and transform them into the drink we all know and love.
We will start by looking at the light roast. When coffee beans are roasted at somewhere between 196 and 205°c the result is a light roast. The name comes from the color the bean stake on after they are roasted, which is a a light brown. Drinks made with lightly roasted beans have more caffeine on average than darker roasts and they also tend to have a more acidic flavor. Another unique characteristic of the light roast is that it retains a lot of the qualities that come from the area where the beam was grown. As more heat is applied the regional taste is
replaced by the taste of the roasting process itself.
When beans are roasted from between 225 to 230°c the result is a medium roast. At this point the beans are getting to be an even darker shade of brown and the flavor comes from the intermingling of the beans themselves and the roasting process. Flavors at this level can become very complex as a number of factors come together to produce the taste you experience when you drink a medium roast coffee. Coffee drinkers tend to use words like spicy and bittersweet to describe medium roast coffee.
The final level of roast is dark, referring to coffee beans roasted temperatures of 240°c and higher, although roasting rarely goes above 250°c, at which point the beans are fairly burnt. By the time beans are darkly roasted almost all of the unique flavor of the beans origin has been overwhelmed. Some coffee aficionados avoid darker plans because of this fact, preferring lighter blends that don’t overshadow the inherent flavor of the beans themselves. But this isn’t to say that dark roasts are bad, many people prefer the flavor imparted by roasting over any regional characteristics the beans might have had the first place. If you are buying cheap wholesale coffee in Melbourne from a subpar growth region then going with the dark roast can eliminate many of the issues that might arise if the original flavor is more apparent.
When people are first getting into coffee they generally assume that the flavor of the drink is either determined by where the bean was grown or by the way the coffee was brewed. While both of these considerations are very important the influence of the roast should not be underestimated. You can take coffee beans that are almost exactly alike and roast them at different levels and end up with products that taste drastically different. In this article we have looked at what these roasts look like but if you’re really serious about coffee then you should
take this information and see how it reflects real life by trying out a variety of different roasts and see what you like for yourself.