We are rebranded to XLIII Coffee

JOURNAL | NEWS

Discover the Three Basic Coffee Roast Levels

 

Coffee is typically categorized into three basic roast levels, each influencing the coffee’s flavor in distinct ways. Which one is the best? There’s no definitive answer. Instead, the real question is: which roast suits your taste best? Let’s explore below!

What are the three basic coffee roast levels?

The three primary coffee roasts are: Light Roast, Medium Roast, and Dark Roast. Medium Roast can be further divided into Medium Roast and Dark Medium Roast.

The main way to differentiate these roast levels is by the color of the roasted coffee beans. As roasting progresses, the color of the beans transitions: from light brown for Light Roasts to progressively darker shades for Medium and Dark Roasts.

Comparing the three coffee roast levels

What do they have in common?

All three roasting levels use heat to transform the structure and flavor of coffee beans. Each method allows the beans to develop unique characteristics, turning raw coffee cherries into flavorful, aromatic profiles that are distinct and captivating.

During roasting, coffee beans undergo the following transformations:

  1. Color: The beans change from green to yellow, then brown, and eventually dark brown or black.
  2. Size and Weight: The beans nearly double in size, while losing about half their weight, becoming porous and brittle.
  3. Flavor Compounds: Roasting creates 800–1,000 flavor compounds. Over-roasting, however, can diminish these flavors.
  4. Cracking Sounds: As the beans release steam and gases, they emit small cracks, which indicate specific stages of roasting.
  5. Surface Oil: Light and Medium Roasts have dry surfaces, while Medium-Dark and Dark Roasts develop visible oils.

ảnh hưởng của quá trình rang cà phê đến môi trường

Understanding these stages and the characteristics of each roast level allows for precise adjustments to time and temperature, resulting in perfectly roasted coffee.

Key differences between the roast levels

1. Temperature

  • Light Roast: Coffee beans are roasted at 356°F–401°F (180°C–205°C) and removed from heat just before or during the first “crack.” Ending the roasting process early preserves the natural characteristics of the coffee bean, including its flavor profile and nutritional content.
  • Medium Roast: This roast level uses temperatures ranging from 410°F–446°F (210°C–230°C). For Medium Roast, the beans are removed right after the first crack but before the second crack occurs. For Dark Medium Roast, beans are taken out immediately after the second crack, resulting in a darker, bolder flavor compared to standard Medium Roast.
  • Dark Roast: At this level, beans are roasted past the second crack, with temperatures reaching up to 464°F (240°C). The extended roasting time and higher temperature significantly alter the bean’s structure and flavor, creating the bold, smoky, and caramelized tones characteristic of this roast.

2. Flavor Impact

With Light Roast, the natural flavors of the coffee beans are almost entirely preserved, showcasing floral and fruity notes with a vibrant acidity and minimal bitterness. This roast is highly popular in the Specialty Coffee world, particularly for beans from Ethiopia, Kenya, Hawaii, and Jamaica, as it highlights the nuanced flavors unique to these origins.

However, if the roasting process is poorly executed, the beans may be underdeveloped, leading to raw, grassy, or unrefined flavors.

 

With Medium Roast, strikes a perfect balance between acidity, sweetness, and bitterness. The sugars within the beans begin to caramelize, producing flavors reminiscent of ripe fruit or light chocolate. Compared to Light Roast, the acidity is more subdued, while the sweetness and aroma are more pronounced, offering a smooth and enjoyable cup.

With Dark Roast, emphasizes deep, smoky, and caramelized flavors, often with a slightly spicy undertone. The acidity is nearly eliminated, while bitterness becomes more pronounced. These bold flavors are often compared to dark chocolate, baked goods, or premium red wine.

Over-roasting, however, can result in excessive carbonization, producing a smoky taste while eliminating much of the bean’s natural flavor complexity. Additionally, the prolonged roasting process reduces the caffeine content

Summary of acidity changes

Roast LevelAcidity LevelpH RangeFlavor Profile
Light RoastHigh~4.89Bright, fruity
Medium RoastModerate~5.00Balanced, smooth
Dark RoastLow~5.96Bold, smoky

 

Specialty Coffee in Vietnam

In conclusion, as coffee beans are roasted from light to dark, their acidity decreases significantly, altering not only the pH but also the overall flavor experience. For those seeking a livelier cup with pronounced acidity, lighter roasts are ideal; conversely, darker roasts appeal to those preferring a smoother and less acidic brew

3. Shelf Life

  • Light Roast: Best consumed within a month, as it loses aroma and flavor quickly.
  • Medium Roast: Lasts up to a year, thanks to better flavor stability.
  • Dark Roast: Like Light Roast, it’s best enjoyed within a month due to the oils on the surface that accelerate spoilage.

When choosing a roast level, consider not only your flavor preferences but also factors such as shelf life, caffeine content, and brewing methods. Experiment with different levels to find the roast that perfectly matches your taste and brewing style!

Why XLIII Coffee Chose Extremely Light Roasting

Specialty Coffee in Vietnam

Extremely Light Roast” is a unique approach pioneered by XLIII Coffee, a rebranding of 43 Factory Coffee Roaster. This roast level removes the beans before the first crack to preserve their original flavors and showcase the characteristics of the coffee’s origin, such as soil, climate, and altitude.

XLIII Coffee’s goal is to let every cup of coffee tell a story — about the farm, the region, and the journey of the bean itself. Instead of conforming to uniformity, each bean retains its individuality, making every cup a reflection of its roots.

Frequently asked questions

1. What are the three basic roast levels? Which one is the best?

The three basic levels are Light, Medium, and Dark Roasts. There’s no “best” roast — it all depends on your personal taste.

2. What’s the shelf life of each roast level?

Light Roast: Best within 1 month.

Medium Roast: Lasts up to 1 year.

Dark Roast: Best within 1 month.

3. Why does XLIII Coffee choose Extremely Light Roasting?

To preserve the coffee’s natural flavors and highlight the unique qualities of each origin.

4. How does roasting affect caffeine levels?

Light Roasts generally retain more caffeine compared to Dark Roasts.

5. How do I choose the right roast for me?

If you enjoy bright, vibrant flavors, go for Light Roast. Prefer a balanced, smooth taste? Choose Medium Roast. For bold and smoky flavors, opt for Dark Roast.

Rate this news