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Comparison of three levels of coffee roasting


What are the differences between the three levels of coffee roasting? Coffee roasting also has other standards, and different stories. To match customers’ tastes, the coffee beans’ characteristics and the goal towards which each roaster will choose its own methods. Each degree of roasting has specific effects on the flavor of the coffee. In this article, 43 Factory Coffee Roaster presents you with a comparison of three roasting levels.

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Three levels of coffee roasting


Three typical coffee roasting levels include light, medium, and dark. There are two types of medium roast and dark medium roast.

The basis for dividing coffee roasting levels is the color of finished coffee beans after roasting. According to the degree of roasting, the color of the coffee beans will be converted. The seed color is usually light brown at Light Roast levels and darkens in darker roasts.


Comparison of three levels of coffee roasting


The similarity between the three levels of coffee roasting


All three roast levels mentioned above are methods that use heat to change the structure of the coffee beans and the flavor of the beans. Through three ways of roasting, the beans will have their way of growing. From the original fresh fruits, the roasters have made them more mature with each individual, seductive and different aromas. Just like people sublimate under the pressure of life, coffee beans are exploded through roasting methods.


The difference between the three levels of coffee roasting


Specialty Coffee in VietnamTemperature

– At a light roast level, the temperature is from 180 degrees C – 205 degrees C (356 degrees F – 401 degrees F). For coffee to reach a light roast level, the roaster must reduce the heat at least 1 minute before the first crack appears. Coffee is taken out at the first bang.

Medium roast uses temperatures from 210 degrees Celsius (410 degrees Fahrenheit) to 220 degrees Celsius (428 degrees Fahrenheit) or 225 degrees Celsius (437 degrees Fahrenheit) or 230 degrees Celsius (446 degrees Fahrenheit) for medium roasts. dark. Medium roast coffee roast level is reached immediately after the “first crack” but before the “second crack” occurs. The level of dark medium roast is right after the second crack.

– The temperature used for the dark roast level is about 240 degrees Celsius (464 degrees Fahrenheit). This roast level will appear after the second crack.

The degree of roasting affects the taste of coffee

Obviously, these three roasting levels will have different effects on the flavor of green coffee.

Light roasting: At this level, the characteristics (flavor, caffeine, …) of the coffee beans will be preserved most intact. Coffee will have floral, fruity flavors, favoring sour, sweet and not bitter flavors. If the roasting technique is not good, it will cause the beans to be underdeveloped and prone to under-developed status.

At the Blonde or Cinnamon roast level, there may not be a “first crack”. At this point, this coffee is very light, may not have fully revealed the flavor, so the taste is easy to be coarse and somewhere still has a grassy taste. But there are many people who prefer light roasts because of their high caffeine content, such as Half City.

The light roast coffee roasting level is famous worldwide because it shows many subtle flavor nuances. Coffee at this level has high acidity and a light body. Coffees like Ethiopia, Kenya, Hawaii, and Jamaica are often light roasts, so their distinctive characteristics shine through.

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Medium roast: This roast level gives the coffee a sweeter tone than a light roast. Besides, the body is more balanced regarding acidity, aroma and taste. The sugar will be caramelized, the acidity will begin to decrease, there is a balance between acidity, sweetness and bitterness, and medium body, the taste will bring the smell of ripe fruit or chocolate. The sweetness increases gradually compared to the light roast, the bitter taste is mild, not too obvious and overwhelming.

At the medium-dark roast level, the flavor will favor spicy, chocolate and dark berries. They have a bitter taste, thick body, little acidity and sweetness, spicy and strong caramel. A cup of medium-dark coffee with low acidity and rich aroma. You can feel the taste of chocolate cake or fine wine.

Dark roast: At this roast level, we will see the beginning of smoke in the roaster; that’s when the sugar is carbonized.

With this roast level, the taste will be smoky/sweet with a light body. The darker the roast, the less acidity. Besides, the darker the roast, the more caffeine it will break down. So dark roasted coffee will have a less stimulating effect than light-roasted coffee. This is also partly why Robusta beans with high caffeine content are often used to make espresso.


Light roasting: Coffees using this method have a concise shelf life, usually having to be used within a month of roasting. Otherwise, their fragrance will be reduced. And when there’s no taste in coffee, what’s left?

Medium Roast: Coffee at this roast level can be stored for a more extended period, up to 1 year.

Dark roast: Similar to light roast, the best shelf life of this coffee is 1 month from when it is finished roasting because the excess oil on the coffee beans’ surface makes it easy to go rancid if used past the expiration date.

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People in each region will have different coffee preferences. For example, Vietnamese people are used to the bitter taste of coffee, so here, dark/medium roast is the most common.

Accordingly, the popularity of coffee roasting levels will vary, and there is no standard to regulate it. Usually, they are based on the tastes of local customers because what suits the majority will undoubtedly be used a lot.

The change in coffee through roasting levels

When exposed to high temperatures and gradually absorbing heat, coffee beans change in color, size and volume. At the same time, coffee beans also emit small bursts – the basic basis for assessing whether the coffee beans have been roasted to what stage and extent.

The transformations of coffee beans that occur during roasting:

– The color changes from green to yellow, and brown and then gradually turns black

– The grain size is increased by nearly 2 times, and the weight is reduced by nearly half, so the seeds become spongy and brittle.

– Formed to create 800-1000 flavor compounds. If coffee is roasted excessively, the flavor compounds will gradually decrease significantly.

– Coffee beans crack and explode when releasing steam and gases.

The surface of coffee beans at the light and medium roasts will be drier and less oily than dark and dark roasts.

Understanding the main roasting levels and characteristics of coffee according to each roast level will help you quickly adjust the time and temperature to create the desired roasts.


43 Factory Coffee Roaster selects the roasting level Extremely light


The roasting method that 43 Factory Coffee Roaster chooses is Extremely light – brighter than light roasting. With this method, the coffee is removed before the first blast. The reason why we chose Extremely light is to preserve the wonderful flavor of the coffee beans. Just like people always remember their roots, green coffee beans should also remember its growing region, to become an “ethical” coffee bean. Extremely light roasting level will preserve the “specialties” of each farm such as soil conditions, climate, altitude, water source,… Different conditions will create layers of flavor. difference. 43 Factory wishes to convey that difference to users, so that each eggplant is a new experience. You will not be able to predict how the cup of coffee you hold in your hand will have layers of flavor.

Coffee beans are born original, special, and unmixed, so why let the roasting process turn them into similar versions? Each cup of coffee at the Workshop always contains stories about the growing area, about the farmer, and especially with the most original taste for the coffee to be itself.

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