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Coffee Bean Types and Levels of Roast
There are many roasting levels for coffee beans, and each one produces a different flavor profile.
Coffee roast levels: features and distinctions Coffee drinking tastes vary from person to person. While some like milk-based coffees like cappuccinos, flat whites, and macchiatos, others prefer espresso, filtered coffee, or Americano. Each of these beverages has distinctive qualities and flavors of its own. We could all just as well drink the same thing if that weren’t the case, therefore it’s a good thing. Thankfully, that isn’t the case, and there is a vast variety of drinks and various coffee roast levels to pick from in many coffee shops.
when coffee first starts to be “drinkable.” This roast can be found right at the start of the first crack. The coffee will now start to actually smell and look like coffee, but it will still taste very green and be underdeveloped. not frequently used in commercial or home brewing.
City Roast (light roast)
likewise known as New England Roast. We are currently midway through the first crack of the roast. The coffee starts to genuinely taste like coffee and has a pleasant aroma. For cupping purposes, coffee is typically roasted to this degree since the origin may be really tasted with little “roast” flavor. Raise the roast of two coffees to this degree and compare them side by side if you truly want to be able to identify the difference between them.
City + Roast (Light-Medium)
You might still hear the final few first cracks because this roast is at the conclusion of the first crack. The beans shouldn’t have any oil on them. If you really want to appreciate the distinctive distinctions between one estate in the same region and another, we recommend this since you will largely sense the unique flavor and origin of the coffee with very little taste of the roast. The beans will also start to take on more body in the cup at this time, and any acidity in the coffee will be amplified.
Full City Roast (Full Medium)
We are currently at what is referred to be “full medium.” This occurs when the first crack has finished but the second crack has not yet started. The amount of oil in the beans will either be minimal or nonexistent. Additionally, you’ll see a little more smoke emanating from your roaster. It will then have a harmonious blend of flavors from the many coffee origins and the flavor of the roasting process, which is why it is so well-liked. For the majority of coffees, we suggest this roast because it offers the best of both worlds. With most coffees at this roast level, acidity and body will be nicely balanced.
Vienna Roast (Dark)
We have now entered the realm of the dark roast. The beans will have a distinct sheen of oil on them for the most part, and it will be in the midst of second crack (what we call rolling second crack since it’s consistent and not just a few cracks here and there). At this point, the smoke emanating from your roaster will also be increasing. The flavors of the roasting process and less of the flavor of the origin are now more prominently tasted. Some really dense beans (often Indonesian beans) can become this dark while still retaining a fairly distinct origin flavor. If you prefer your coffee to be brighter and less acidic, this is also an excellent roast level. Generally speaking, this is about as dark as we advise pairing with most coffees.
The second crack is now nearing its conclusion. Although the cracking will be less severe, it will still primarily roll. The beans will have a distinct sheen of oil all over them. Additionally, your roaster will produce a lot of smoke, so take ventilation precautions! The beans’ color will also start to alter, becoming more grey-black in appearance than brown. By this time, the coffee will have essentially no origin flavor and just taste “roast,” which means that any coffee could be roasted to French Roast and taste nearly identical. The flavor will have a burnt undertone, and the texture of the coffee will be much “thinner.” Here, there shouldn’t be much acidity or brightness.
Your roaster will be spewing massive amounts of smoke, the beans will smell like burning tires, and the beans will be black rather than brown. Only when there is no other coffee in the house and it was a roasting accident should you consume this stuff. Only somewhat superior to coffee from a megastore. So there you have it, then! Note that each temperature is a rough estimate for the bean (not the hot air) and will vary somewhat depending on the type of coffee that was roasted. Also keep in mind that coffee tends to get a little darker as it ages, often taking just a few days to do so or even out what at first seems to be a roasting irregularity.
Please be aware that all temperatures listed are approximations based on bean temperatures rather than hot air temperatures and may vary somewhat depending on the type of coffee roasted. Also keep in mind that coffee tends to get a little darker as it ages, often taking just a few days to do so or even out what at first seems to be a roasting irregularity. Utilizing as many of your senses as you can, such as looking at the color of the beans, inhaling the smoke’s aroma, and listening for cracks, will help you determine the roast degree.
Please be aware that the temperatures listed are rough bean temperatures (not hot air temperatures) and may vary somewhat depending on the type of coffee that was roasted. Additionally, keep in mind that coffee tends to darken a little with age, sometimes happening in as little as a few days, and can occasionally level out what at first seems to be a roasting discrepancy. The most accurate approach to determine your roast level is to use all of your senses: look at the color of the beans, smell the smoke, and listen for cracking.