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What are the different types of roasts?
Posted By: Something's Brewing | Posted On:
A big part of our coffee taste depends upon the way coffee beans are roasted. The market is flooded with coffees from many roasters and there is a huge variety that suits everybody’s palate. Understanding the roasting process and various levels of roasting can help us take an informed decision before we pick our coffee pack. Here are some coffee roasts that are available in the market to suit the brewer at home:
1) LIGHT ROAST COFFEE:
Light roast beans have a light brown colour that is lighter than other types of coffee roasts. They are also denser than dark or medium roast coffees since they are roasted for the least amount of time. Darker the roast, lesser caffeine content it has.
2) MEDIUM ROAST COFFEE:
With a balanced acidity, aroma and flavour medium roast coffee has more fullness to it. Unlike dark roast coffee, they have a non-oily surface. Medium roast coffee is mostly used for speciality coffee since it does not overwhelm the additional flavours. It is also a versatile roast type since it tastes excellent in several different brewing methods. Plus, medium roasts are easy to brew at home.
3) MEDIUM DARK ROAST COFFEE:
Medium-dark type of coffee roasts can be the perfect choice for espresso brewing. They appear darker than a medium roast coffee and lighter than a dark roast coffee. They also have a semi-oily surface and thicker consistency. Medium-dark roast coffee is known for its rich mouthful feel and strong aroma. It has less acidity.
4) DARK ROAST COFFEE:
Dark roast coffee beans are the darkest among all the different roasts of coffee. They have an oily surface which makes them appear glossy. Back then, coffee was roasted until it became black. Yet, they taste great when brewed well. Being familiar with the type of coffee roasts and their properties is key to understanding coffee. It takes us a step closer towards brewing consistent coffee.
The roast of coffee influences the aroma, fragrance, and acidity in addition to bitterness. There is a science behind which roast profile suits a brewer.