The Different Stages Of The Coffee Bean Roast Process September 06 2015
In our earlier post on "Six Coffee Questions You Were Afraid To Ask", we touched on the differences between a light roast and a dark roast. This picture will help you have a better understanding of how coffee beans look like under different roast times:
From the National Coffee Association of the USA, in general, roasts fall into one of four color categories—light, medium, medium-dark or dark. The perfect roast is a subjective choice that is sometimes determined by national preference or geographic location. In Singapore, we find that medium (Java D' Oro) to dark (Majore) roasts tend to be more popular. If you're not sure of which type you prefer, or are just curious, we recommend trying 1 bag of each of our blends. You might prefer a light roast instead.
Light brown in color. This roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface
- Light City
- Half City
Medium brown in color with a stronger flavor, and a non-oily surface. This roast is often referred to as the American roast because it is generally preferred in the United States.
Rich, dark color with some oil on the surface and with a slight bittersweet aftertaste
Shiny black beans with a oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage. Dark roast coffees run from slightly dark to charred and the names are often used interchangeably which can be very confusing.
- New Orleans
Source: National Coffee Association USA