It is easy to see that there are three types of coffee: medium, dark and light. There are many factors that distinguish roasts from each other than their appearance. These include smell and taste.
Maciej Kasperowicz was our interviewee to find out more about coffee roast levels. This covers how coffee beans are picked and transported to roasteries. He also describes how coffee is made into a delicious, cold-brewed cup. Maciej loved Trade Coffee, a subscription company that connects small roasters from the United States to coffee lovers. He talked about how coffee bean roast levels are determined by the roasters and the unique flavor of each one.
A roastery roasts coffee beans.
Kasperowicz states that the roaster’s primary goal is to ensure that freshly-harvested coffee beans taste great by following a series meticulous steps. Kasperowicz explained that coffee arrives at a roastery in a dried, green bean. The roaster is responsible for turning that seed brown. To make it easier to grind and brew, the roaster makes the seeds more brittle. This allows them to alter the flavor of the seed, making it smell like tea or coffee.
To roast beans, roasters use special equipment. The coffee is then heated in a large machine. Kasperowicz explained that specialty coffee roasters usually use one of these two methods. One is a hot rotating drum, which spins like a cast iron clothes dryer, or another chamber of extremely heated gas that looks similar to a convection oven. Kasperowicz states that temperature and time can be controlled.
What does “roast?” actually mean?
By controlling the two key factors during roasting–temperature and time–a roaster can alter the way the coffee produced from those beans will taste, smell, and more. A roaster’s roast level is simply the amount of coffee he makes. Kasperowicz explained that there are many methods a roaster can achieve this color.
Kasperowicz states that the most important thing to consider when choosing which type of roast to use is its colour. A light roast refers to a coffee bean with a tan hue. According to him, a dark roast is coffee that has been darkened or blackened. There are several levels of medium roast. These can vary depending on which roaster you use. Kasperowicz says that color scales can be subjective. Customers need to know what a specific roaster thinks about a particular level of roast. According to Kasperowicz, one of the most important tasks he does when evaluating coffee is to assign coffee roast levels based upon the scales of all coffees listed on Trade. It would be amazing to see how many times one roaster may call a roast dark while another might call it medium.
A light-roasted coffee bean is one with a tan hue. A dark roast is a coffee that has been darkened or blackened. There are many medium roasts. It’s up to each individual.
What effect does different roast levels have upon the taste of coffee?
The roasting method determines the taste of coffee. Although there are many variables to consider, there are some guidelines that will help you predict what the final result will be. You can easily determine the roast level by simply looking at the beans. Less delicate roasts tend to be delicater. Medium roasts start to show caramel flavors. This is because caramelization and Maillard reactions are exactly what are happening, just as in other cooking methods,” Kasperowicz explains.
Darker roasts are more flavorful. Because the coffee fibers have been charred, dark roasts can taste smokey and charred. For those who enjoy charred flavors, dark roasts are the best. On the flip side, a darker coffee bean will taste more acidic because it was roasted for a shorter amount of time. Medium roasts are sweeter and chocolatier, so Kasperowicz recommends that you start your coffee-loving journey with medium roasts.
Because they are roasted for shorter periods of time, coffee beans with a lighter color will be more acidic.
If you aren’t sure where to start, medium roasts can be a great choice. Kasperowicz says that they are generally less acidic than coffee roasted lightly. They do not have the bitterness that dark roasts can produce. They are also easy to brew, he says. These beans can be used in cold brew, drip or espresso machines. Kasperowicz says that the best way to make coffee is by roasting it. Contrary to popular belief, this is not true.
The type of coffee you enjoy is more important than the brew method. Kasperowicz says that I have enjoyed incredible espressos with light roast. For those who like complex, rich flavors, dark roast is the best choice. Espressos are usually made from dark or medium roasts. Pour overs can be made from light roasts. A French press can be used with any of these types of roasts, depending on your preference.
How to make perfect, milk-free, creamy coffee