You might think you’re a dark roast fan, but when was the last time you gave a light roast coffee a try? Read through this explanation to consider what type of coffee sounds best to you:
Light Roasted coffee brings out the most origin character of particular coffees. You’re better able to taste the difference between a Colombian (full body, some floral notes) and say a Kenyan (bright wine acidity) and a Sumatran (earthy and mossy). Not all coffees are great light roasted, some have undesirable tastes like peanuty, vegetabley, cocoay. Often coffees that are light roasted don’t taste balanced (meaning equal amounts of body, acidity and fruitiness. The problem is that some customers just don’t like light roasted coffee becasue it can taste extreme. Too much citrus. Too much floral. Not necessairly balanced.
Medium Roasted is a compromise that often brings out the best flavors in coffees that have begun caramelization but don’t yet have any burnt or chocolately darkness to them. This roast level often brings out a balanced complete coffee with lots of possible flavors: citrus, fruit, berry, acidity.
Dark Roasted coffee can give you bold, rich, darkness. In unskilled hands or with inexpensive green beans it can give you charred, acrid or burnt flavor (to be honest some customers like this flavor). Tastes converge towards chocolatey darkness, and there is little in the way of floral, berry, fruit, citrus. Those flavors have been burnt off or overshadowed by the flavor of full caramelization. This can taste like cowboy coffee: dark, rich, stewy. Sumatrans are great in this roast range. It’s an industry secret that when you have beans you’re trying to use up rather than putting them on sale you put them into a French Roast. Almost anything tastes alike in a French Roast (sorry, coffee roaster friends).
What roast level is best for espresso? Trick question, right? There are basically 4 finer roast levels usually for espresso, all falling under medium-to-dark: Full City Roast, Vienna Roast, French Roast and Italian Roast. The pressure of espresso extraction tends to work best with these darker roasts because the sugar in the beans has been fully caramelized, boosting flavor
Luckily, we have all sorts of roast varieties for your to enjoy!! Look through all of our coffee here to find the perfect one for you to enjoy.
SRC: Read the original article here: www.coffeekind.com/reading-room/3-roast-levels-how-to-choose-2/