Coffee101 Part Four

The Roast

The beans upon harvest are green and have little or no taste. Opening up the flavor of the bean requires roasting and there are several methods. The process of the roast, meaning the temperature of the roast and the length of time of the roast all contribute to the taste and aroma of the finished bean. Each type of roast has a particular temperature and time frame. From Light to Dark Roast the temperatures get progressively higher. Roasting coffee at home is a hobby for some coffee enthusiasts; experimenting with the flavor of the beans and getting the freshest possible roast.

Coffee101 Part Four
  • The most acidic type of roast is a Light Roast. Within the Light Roast are the Cinnamon Roast, a relatively low-temperature process that yields a grassy flavor and the New England Roast a higher temperature roast that brings out the more natural character of the bean’s origins.
  • The slightly less acidic Medium Roast develop the unique tastes to certain beans. Medium Roasts include the American Roast the temperature of which softens the acidic body and retains the character of origin. The City Roast is at a slightly higher temperature, and the roasting flavor starts to be noticeable with some bitterness.
  • Medium Dark or Full City Roast (roast a step darker than a true medium) has less acidity and more body. The roasting is more noticeable and more flavorful. This roast is most popular with folks who drink black coffee. Purists?
  • With lower acidity and a much more substantial body, Dark Roast brings the taste of the roasting process to center stage. The roasting at this high temperature can often caramelize the beans, and a certain sweetness can be noticed.

What's your favorite roast?

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