Coffee roast levels, often called “roast profiles,” indicate the degree to which the coffee beans are roasted. These designations help both coffee professionals and consumers understand what to expect in terms of taste, aroma and appearance. To experiment with degrees of coffee roasting at home, most often it’s enough to order green coffee https://festcoffeemission.com/en/price/ from your favorite region – it will be stored for a long time, which means that with the help of small batches you can try all four degrees of roasting. The degrees themselves are characterized as follows:
Light roast (1-3)
Light roasting takes approximately five minutes and is done at lower temperatures, typically reaching the bean’s internal temperature (180 to 204 °C. The result is light brown beans, often with a dry surface and no visible oils. This roast retains more of the characteristics of the origin coffee, offering bright acidity, floral notes and a tea-like body that can showcase the specific flavors of a region and coffee.
Medium roast (4-5)
Medium roasts roast slightly longer, reaching temperatures between 210°C and 221°C. After this, the beans are medium brown in color with a small amount of oil on the surface. This roast provides a balance between the characteristics of the coffee’s origin and the aromas produced by the roast. They offer a fuller body, balanced acidity and a mixture of fruity, nutty and chocolatey notes.
Medium-dark roast (6-7)
Medium-dark roasts are roasted longer and at temperatures between 224°C and 232°C. The beans are medium to dark brown in color with visible surface oils. A medium-dark roast retains some of the original flavors, but also has characteristics that come from the roast, such as caramelized sugar, a deeper body, and notes of bittersweet chocolate or toasted nuts.
Dark Roast (8-10)
This degree of roast typically uses the highest temperature setting, above 232°C. The resulting beans are dark brown to almost black in color, with a pronounced surface oil. Dark roasts have a distinct roast flavor, including smokiness, notes of charred or burnt meat, and low acidity. Characteristics of origin are often obscured.
It is important to note that the specific numbers or terms used to describe the degree of roast may vary depending on the coffee roast and region. Some specialty coffee roasters may have their own unique roast profiles with specific names.
When choosing the degree of roasting, consider your taste preferences. A lighter roast highlights the origin of the coffee, while a darker roast highlights the aroma of the roast. Experimenting with different roast levels can be an enjoyable way to explore the variety of flavors coffee has to offer.