Details
ROAST LEVELS
Light Roast- coffee beans are roasted for the least amount of time, generally reaching an internal temperature of 380°F - 410°F. Coffee beans are roasted until right after the first crack and tend to not have oils on them because they haven’t been roasted at a high enough temperature. Lightly roasted coffee maintains more of the original flavor while having the most acidity and highest caffeine level.
Medium Roast- coffee beans are roasted until their internal temperature reaches between 410°F - 420°F, after the first crack and just before the second crack occurs. They have a balanced flavor with more body and less acidity than a light roast, though this varies.
Dark Roast- coffee beans are roasted until after the second crack, reaching an internal temperature of 425°F - 435°F. Oils will start to appear on the surface of the coffee bean due to the extreme temperatures. Dark roast coffees have a richer, fuller flavor with more body and less acidity than lighter roasts.
French Roast-coffee beans are roasted until they reach internal temperatures of 440°F - 450°F. Oils will appear on the coffee bean. French Roast coffee tends to diminish the origin flavors while enhancing the sweetness due to their natural sugars caramelizing during the roasting process. These coffees develop a rich, smoky flavor and full body while decreasing the caffeine content and acidity.
Details
ROAST LEVELS
Light Roast- coffee beans are roasted for the least amount of time, generally reaching an internal temperature of 380°F - 410°F. Coffee beans are roasted until right after the first crack and tend to not have oils on them because they haven’t been roasted at a high enough temperature. Lightly roasted coffee maintains more of the original flavor while having the most acidity and highest caffeine level.
Medium Roast- coffee beans are roasted until their internal temperature reaches between 410°F - 420°F, after the first crack and just before the second crack occurs. They have a balanced flavor with more body and less acidity than a light roast, though this varies.
Dark Roast- coffee beans are roasted until after the second crack, reaching an internal temperature of 425°F - 435°F. Oils will start to appear on the surface of the coffee bean due to the extreme temperatures. Dark roast coffees have a richer, fuller flavor with more body and less acidity than lighter roasts.
French Roast-coffee beans are roasted until they reach internal temperatures of 440°F - 450°F. Oils will appear on the coffee bean. French Roast coffee tends to diminish the origin flavors while enhancing the sweetness due to their natural sugars caramelizing during the roasting process. These coffees develop a rich, smoky flavor and full body while decreasing the caffeine content and acidity.
