Have you ever felt overwhelmed at the store by all of the different varieties of coffee on the shelves? If so, you’re not alone. City, French, Cinnamon, Viennese – there are literally hundreds of different varieties and almost as many types of roasts! While the beans matter, the majority of the aroma and flavor comes from the roasting process. The length of the roasting process can impact many things, such as the body, the acidity, and the flavor of your beans. In order to expand upon your coffee IQ, here is a high-level guide to the four major types of coffee roasts.
The four primary types of coffee roasts are light, medium, medium-dark, and dark. Each roast features a different aroma, appearance, and flavor.
The 4 Types of Coffee Roasts
Light Coffee Roasts
Light roasts spend the least amount of time roasting of the four different roast types. When lightly roasted, the beans typically reach an internal temperature of 350°F – 400°F, right after the first crack occurs. These beans usually do not have the oils on them since they haven’t reached a high enough temperature.
The longer you roast the beans, the more the heat pulls out the caffeine and acidity. This means that light roasts boast more caffeine by volume and are the most acidic. Light roasts can feature different flavor profiles since the shortened roasting process limits some chemical changes from happening inside the bean. Origin flavors are more pronounced in light roasts since the flavors that come from the roasting process aren’t as prominent. The acidity in light roasts is typically paired with a citrus or lemon undertone, which some people find pleasing to the palate.
Medium Coffee Roasts
Medium roasts reach internal temperatures of 410°F – 428°F. This is after the first crack and just before the second crack occurs. Medium roasts have a bit more body than a light roast and are less acidic.
Medium roasts are what most Americans are used to drinking. They’re considered to have a balanced flavor profile. The acidic level and body of a medium roast vary, but they’re usually somewhere in the middle. Examples of medium roasts include house blends, breakfast roasts, and American roasts.
Medium-Dark Coffee Roasts
Beans that are roasted to medium-dark hit an internal temperature of 437°F – 446°F. This occurs just after the second crack. These roasts also start to show the oils on the surface of the beans since the temperatures are high enough.
These roasts feature a richer, fuller flavor, more body, and even less acidity than a medium roast. Two common medium-dark roast blends include Vienna Roast and Full-CIty Roast.
Dark Coffee Roasts
Dark roasts hit temperatures between 464°F – 482°F and there are clearly visible oils on the beans. In most cases, you cannot taste any origin flavors in a dark roast, just the after-effects the roasting process has on each type of bean.
Dark roasts have sweeter flavors since the sugars in the beans have time to caramelize. The extended roasting process helps nurture a richer flavor and full body, which typically leads to a buttery finish. Dark roasts are also the least acidic of all four types of coffee roasts. Dark roasts also have the least amount of caffeine since they’re roasted for the longest. French Roast is thought of as the darkest roast and features a pronounced smoky flavor. If coffee beans are roasted longer than a French Roast (482°F), the oils and sugars in the beans will burn. Dark roasts usually have European names due to the popularity of dark roasts across Europe.
What Does the Roasting Process Do?
Coffee beans are the seeds inside a coffee cherry. Before roasting, coffee beans are green and have next to no aroma, except for an earthy scent. The roasting process is what makes coffee beans into the delicious treat we all know and love.
The roasting process toast the coffee beans darkens their color and gives them chocolatey, caramelized flavors. When roasted at higher temperatures, oils appear on the surface of the beans. At 401°F, the beans crack for the first time and begin to expand. Around 437°F, the beans crack a second time. Top-tier coffee beans are never roasted above 482°F. If roasted above this upper limit, they will start to thin out and develop a burnt taste.
Roast names and descriptions are in no way universal across the coffee industry, and roasting is a mix of art and science. All the possible variations can make it tricky to pick the right bag of beans. However, you should be able to tell the roast level by the color of the bean and what it tastes like.
Closing Thoughts
There you go! We’ve covered the four major types of coffee roasts and have reviewed the general roasting process. Now you’re ready to pick out a bag of beans, order a cup with confidence, or even try your hand at roasting your own coffee at home! If you’re a creature of habit, you really should venture outside your comfort zone and try a different roast. Trust us, you’ll be glad you did!
