Types of Roasting

Raw coffee beans. Light roast, medium roast, dark roast. Roasting at different times and temperatures produces different colored coffee beans.

1. Light roast

The shortest roasting times apply to light roasts. Right after the first crack, beans that have been lightly roasted often achieve an internal temperature of 356°F to 401°F. Because they weren't roasted at a high enough temperature, these beans frequently lack the oils (which is not a bad thing). The heat extracts more caffeine and acidity from a bean the longer it is roasted. As a result, light roasts have the highest levels of acidity and caffeine (by volume). Due to the decreased roasting time, light roasts might have a different flavor profile. This is because certain chemical changes inside the bean are avoided. Since the roasting technique' flavors are frequently muted in light roasts, the bean's origin flavors are easier to identify. Some others find the citrus or lemon tones that frequently accompany the acidity in light roasts to be palatable. Light roast coffee is often the profile that will conserve the most of the original coffee flavours and is best used with manual pour-over methods such as Chemex or V60.

2. Medium roast

Medium coffee roasting temperatures range from 410°F to 428°F. This occurs immediately following the first crack and just before the second one. They are less acidic and have a little bit more body than a light roast. The typical American coffee user is accustomed to medium roasts. These roasts are regarded as having harmonious flavors. A medium roast's acidity and body can differ, although they are often around the middle. House mix, Breakfast roast, and American Roast are a few types of medium roasts. Medium roasts may still be used for manual pour-over mthods and can have great tastes for espresso and espresso based drinks and is often used for the standard electric pour-over coffee. 

3. Medium-Dark roast

Internal temperatures of medium-dark roasted beans range from 437°F to 446°F. This occurs during or immediately following the second crack. Because the temperatures are high enough, this roast will also begin to reveal the oils on the surface of the beans. These roasts are more flavorful, have a greater body, and are less acidic. A blend of medium-dark roasted coffees includes flavors like Vienna Roast and Full-City Roast. This is a go-to for espresso and espresso-based drinks as well as standard electric pour-over coffee for people who prefer and darker roast coffee.

4. Dark roast

A dark roast should be roasted at a temperature between 464°F and 482°F. Dark-roasted beans are oiled and easily visible. A dark roast typically only imparts the effects of the roasting process on that variety of coffee bean, leaving almost no trace of the origin flavors.

Because the sugars in the coffee beans have had time to caramelize, dark roasts provide sweeter flavors. It gains a richer flavor and fuller body from the extended roasting process, which frequently results in a buttery finish. This is the least acidic of all coffee roast profiles. Because they are roasted for the longest, dark roasts contain the least amount of caffeine. The darkest roast, French roast, is known for its strong smoky flavor.