Roast Levels

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Coffee bean roasting is the process of heating green coffee beans to transform them into the dark, flavorful, and aromatic roasted coffee beans that we know and love. The roasting process involves several physical and chemical changes that affect the taste and aroma of the final product.

Light Roasts: Light roasts are characterized by a light brown color and a mild flavor. The beans are roasted at a lower temperature for a shorter period, resulting in lower acidity and a higher level of caffeine. The beans will be dry and light and have a soft body. Some of the characteristics of light roasts are:

• Light brown color
• Mild flavor
• High acidity
• High caffeine
• Light body

Medium Roasts: Medium roasts are characterized by a medium brown color and a balanced flavor. The beans are roasted at a slightly higher temperature for a more extended period, which results in a medium level of acidity and a medium level of caffeine. The beans will have a more balanced flavor and a medium body. Some of the characteristics of medium roasts are:

• Medium brown color
• Balanced flavor
• Medium acidity
• Medium caffeine
• Medium body

Dark Roasts: Dark roasts are characterized by a dark brown color and a robust and bold flavor. The beans are roasted at a high temperature for an extended time, resulting in a low acidity and a low level of caffeine. The beans will have a strong, smoky, bitter flavor and heavy body. Some of the characteristics of dark roasts are:

• Dark brown color
• Strong, bold flavor
• Low acidity
• Low caffeine
• Heavy body

It is important to note that the roasting process can also affect the origin and varietal character of the coffee, with the darker roasts masking some of the unique flavors and aromas of the beans.

Coffee bean roasting is the process of heating green coffee beans to create the dark, flavorful, and aromatic roasted coffee beans that we know and love. The roasting process can be divided into three levels: light, medium, and dark, with each level affecting the flavor, acidity, caffeine content, and body of the final product.