Roasting coffee In the world of specialty coffee, it looks much different from roasting industrial coffees. In the world of industrial coffee, very dark roasts are in power because they somehow eliminate the bad flavors of low-quality coffee beans.
In the world of specialties, however, we don't have to "fry" bad flavors. Our goal is to highlight the good ones – and this normally happens by roasting coffee a little lighter (medium roasting).
Lightly roasted coffee (LIGHT)
Light-roasted coffee usually has a dark brown color and has no visible oils on the surface. These coffees, because they are technically "least roasted", they retain more of the unique flavors and characteristics of the farm of origin than other roasting levels.
Light roasts They usually have a vibrant and crunchy acidity, which enhances the more predominant flavors of the coffee. The floral and fruity notes tend to really come out at this level of roasting, partly due to the stronger acidity. Light roasts also tend to have a light body, strong flavors, and no bitterness.
Grinding roasted coffee more easily is more difficult because the beans are denser. Don't be alarmed if they feel very hard or resistant in your grinder.
Flavor Profile:
- Very characteristic of the origin of the farm from which the coffee was harvested
- Strong acidity
- Floral and fruity aromas, sweetness
- Lightweight body
- Pronounced aromas
- No bitterness
Medium roasted coffee
The slightly darker, medium-roasted coffee has a light brown color and rarely do the beans have oils on the surface. These beans still exhibit most of the unique characteristics of the farm or region of origin, but pack them into a more accessible and smooth flavor profile.
Medium roasts They tend to take those exotic flavors and cut their edges. A pleasant caramel or honey sweetness is formed, rounding off the acidity a little and creating a greater sense of balance. A slight bitterness may occur, but it's minor and actually contributes to the rounded flavor.
Flavor Profile:
- Still characteristic of the farm of origin
- Pleasant acidity
- Floral and fruity aromas
- Sweetness similar to caramel or honey
- Medium body
- Rich, round aroma
- Mild, pleasant bitterness
Strong roasted coffee (DARK)
Dark roasts of specialty coffee are still not as dark as the dark roasts of industrial coffee. These dark roasted beans have a dark brown color and often have a thin oily sheen on their surface.
In terms of flavor, dark roasts are less characteristic of the origin of coffee, but they are not uniform or boring. They can still be diverse and satisfying. Stronger acids and more exotic notes are smoothed, aromas become deep and rich, a darker sweetness such as chocolate or molasses is formed, and notes of spices, earth, and wood appear.
Flavor Profile:
- Little characteristic of the farm of origin
- Mild acidity
- Strong spice, earthy, woody flavors
- Molasses or chocolate jam
- Lightweight body
- Rich, intense aromas
- More pronounced bitterness
Prajiri SUPER DARK, French, Vienna, Italian
We strongly suggest that you avoid super DARK frying. These roast levels are so strong that all of the coffee's pleasant flavors are "roasted."
That crunchy acidity? It doesn't exist. Refreshing jam? It doesn't exist. Vibrant aromas? It doesn't exist. What you're left with are aromatic notes of ash and carbon, followed by a harsh bitterness.
Most of the assortments UnitedBeans They are medium or medium dark fried, depending on the origin and assortment, the most appropriate level of roasting was chosen.
