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What’s your favorite coffee roast? Dark? Light? Somewhere in between? Here’s a “coffee 101” guide to coffee roasts from light to dark.
The degree to which coffee beans are roasted is one of the most important factors that determine the taste of the coffee in the cup. Before roasting, green coffee beans are soft, with a fresh “grassy” smell and little or no taste. The coffee roasting process transforms these raw beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee.
Other factors of course enter into the complex equation that determines your coffee’s taste. Two coffee varieties, from different countries of origin or grown in different environments, are likely to taste quite different even when roasted to the same level (especially at light to medium roast levels). The age of the coffee, the processing method, the grind, and the brewing method will also affect the taste. But the roast level provides a baseline, a rough guide to the taste you can expect.
The most common way to describe coffee roast levels is by the color of the roasted beans, ranging from light to dark (or extra dark). As coffee beans absorb heat in the roasting process, their color becomes darker. Oils appear on the surface of the beans at higher temperatures. Because coffee beans vary, color is not an especially accurate way of judging a roast. But combined with the typical roasting temperature that yields a particular shade of brown, color is a convenient way to categorize roasting levels.
LIGHT ROAST: light brown in color, with a light body and no oil on the surface of the beans. Light roasts have a toasted grain taste and pronounced acidity. The origin flavors of the bean are retained to a greater extent than in darker roasted coffees. Light roasts also retain most of the caffeine from the coffee bean.
MEDIUM ROAST: medium brown in color with more body than light roasts. Like the lighter roasts, they have no oil on the bean surfaces, exhibiting more balanced flavor, aroma, and acidity. Caffeine is somewhat decreased, but there is more caffeine than in darker roasts.
DARK ROAST:Coffee roasts: dark in color, like chocolate, or sometimes almost black. They have a sheen of oil on the surface, which is usually evident in the cup when the dark roast coffee is brewed. The coffee’s origin flavors are eclipsed by the flavors of the roasting process. The coffee will generally have a bitter and smoky or even burnt taste. The amount of caffeine is substantially decreased.
Ultimately, it’s all about the taste, the flavor, the aroma. So, that’s why Amarin Coffee choose Medium Roast to be our specialty.
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