Because the roasting process is what reveals a coffee bean’s unique characteristics “care” is the essential word for roasting craft coffee. There are three basic roasting categories: light, medium, and dark.
LIGHT ROASTS
Light roasts retain most of the original characteristics of a coffee bean (as well as its caffeine content), but can be a bit more acidic.
Light roasts retain most of the original characteristics of a coffee bean (as well as its caffeine content), but can be a bit more acidic.
MEDIUM ROASTS
Acidity begins to drop, while most characteristics are preserved.
Acidity begins to drop, while most characteristics are preserved.
DARK ROASTS
Typically considered the smoothest roasts, though they can lose some flavor complexity.
Typically considered the smoothest roasts, though they can lose some flavor complexity.
Ever have a cup of coffee that tastes burned? Roasters that get so large that they have to supply enormous quantities of coffee beans ensure consistency by over-roasting their various beans, which destroys a lot of their subtle characteristics. Don’t drink that.
