Coffee Roasts

Introduction to Coffee Roasts

Besides the bean itself, how the coffee is roasted is the other important factor in determining the flavor of coffee.  When coffee beans are roasted, they turn from their original color to the darker color that most are familiar with.

Coffee beans roasted in the roaster for a short time or at a low temperature stay lighter (light roast). When beans are kept in the roaster longer or roasted at a higher temperature, they get darker (dark roast).

A dark roast is going to have a more bittersweet flavor than a light roast. This does not, however, mean that the coffee is “stronger.” Coffee strength depends on how much coffee versus water is used in the brewing process. Less water used will result in stronger coffee. A small amount of water with light roast coffee will produce strong coffee even though the roast is light. 

The taste of coffee varies greatly depending on the level of roasting. To understand coffee roasts, one needs to understand the chemistry behind roasting coffee beans.

The Chemistry of Roasting Coffee

The green coffee bean is not very useful on its own, but it contains an oil, coffee oil, that comes out when heated. The roasting process draws out the oil. The chemistry of drawing out coffee oil is what makes coffee roasts different.

Coffee oil is the single most important aspect in a coffee’s flavor. Coffee oil can absorb nearby flavors which may give it an unpleasant taste.

The Roast Table

The roasting table below illustrates how the flavor and appearance of coffee coincides with the roast. Keep this table in mind when shopping for whole coffee beans. TABLE