There are a few different levels of roast that coffee beans can be, and each level will produce a different flavour profile and have different brewing recommendations. Here is a rundown of the different levels of roast, along with their characteristics:
We are by no means specialists in coffee bean roasting, and some of the technology that some roasters use is amazing to behold. We will dive deeper into the art of roasting coffee beans in a future past.
- Light roast: Light roast coffee beans are light brown in colour and have a light body, with a mild and smooth flavour. They are often fruity and citrusy in taste. They will look almost caramely and lightly toasted. They are best brewed using methods that have a shorter brewing time, such as drip brewing through a chemex or espresso, as the shorter brewing time helps to preserve the delicate flavours of the coffee. Light roast beans are often sourced from Central and South America.
- Medium roast: Medium roast coffee beans are a medium brown colour and have a medium body, with a balanced flavour that is not too strong or too weak. They have a more robust flavour than light roast coffee, with a stronger aroma and a slightly sweeter taste. They start to look a lot more like traditional coffee beans colour and will look like they are 'ready' compared to a lighter roast that may appear under-done. They can be brewed using a variety of methods, including drip brewing, French press, and pour-over. Medium roast beans are often sourced from a variety of regions, including Central and South America, Africa, and Asia.
- Medium-dark roast: Medium-dark roast coffee beans are a dark brown colour and have a medium-to-full body, with a strong and bold flavour. They have a slightly bittersweet taste and a noticeable caramelized flavour. As the we move further down the darkness we start to see more darker browns and a richer smell as the oils make their way to the surface. They are best brewed using methods that have a longer brewing time, such as French press or pour-over, as the longer brewing time helps to extract the full flavour of the coffee. Medium-dark roast beans are often sourced from Central and South America.
- Dark roast: Dark roast coffee beans are a very dark brown colour and have a full body, with a strong and bold flavour that is often described as "roasty" or "smoky." They have a slightly bittersweet taste and a pronounced caramelized flavour. Traditional Italian espresso will use darker roasts, producing a lot of crema and that thick rich taste. They are best brewed using methods that have a longer brewing time, such as French press or pour-over, as the longer brewing time helps to extract the full flavour of the coffee. Dark roast beans are often sourced from a variety of regions, including Central and South America, Africa, and Asia.
How long does roasting the beans take?
The length of time that coffee beans are roasted for can have a big impact on their flavour and characteristics. Here is a breakdown of the roasting times for each level of roast:- Light roast: Light roast coffee beans are roasted for the shortest amount of time, usually just until the first cracks start to appear in the beans. They are typically taken out at about a minute after the first crack.
- Medium roast: Medium roast coffee beans are roasted for a slightly longer time than light roast beans, usually until the second cracks start to appear. This typically takes about 8-9 minutes or 1.5 to 2 minutes after the first crack.
- Medium-dark roast: Medium-dark roast coffee beans are roasted for a longer time than medium roast beans, usually until the second cracks are almost finished. This typically takes about 10-11 minutes.
- Dark roast: Dark roast coffee beans are roasted for the longest amount of time, until the second cracks are finished and the beans are almost black in colour. This typically takes about 11-12 minutes.
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