The Difference Between Light, Medium and Dark Roasts
World of specialty coffee is one with a dizzying array of choices, but that’s what makes it so wonderful! It gives you the option to explore different coffees in a way that is unique: your personal preference, different origins and different brewing methods can all be tried in various combinations to create a different cup each time.
Specialty coffee is all about paying attention to small details at different stages to provide the best thoughtful coffee experience. We’re going to be discussing one such stage today: Roast Profiles
They are categorized, according to the roast degree:
Light roast: Coffee of this roast degree is a lighter shade of brown and retains more of the brighter flavors. As a result, light roasts are often higher in acidity, lower mouth feels and contain more pronounced fruit and nut flavors if the green coffee has these to offer.
Medium roast: Medium roast coffees are a darker shade of brown compared to light roast. They are roasted to about 400-415 degrees Fahrenheit and a little beyond the first crack. When they are roasted to this level, they retain the subtle flavors, but also attain some of the sweet caramel notes of a longer roast. As a result, they exhibit medium acidity and medium body. Medium roasts are a favorite amongst specialty coffee drinkers and roasters because they offer a more well-rounded experience, and are balanced in terms of body and acidity. Medium roasts also feature a spectrum; medium-light to medium dark. We at Third Wave offer a variety of medium roasts; MS Estate organic and Barbara Estate are medium roasts, Thriveni Brooklyn is medium light, while Aurora Borealis blend and El Diablo blend fall on the medium-dark side.
Dark roast: A dark roast is characterized by a dark brown color and has an oily surface. They are roasted to a higher temperature, and beyond the second crack as well. Beans that are roasted to this level generally do not retain any of the subtle characteristics but feature deeper and darker roasty flavors. They are lower in acidity and high on the body. They bring out chocolatey, caramel and nutty notes.
Roasting is a very important part of the process, and doing so increases the solubility of the coffee. This means that flavors are easier to extract from the beans, which allows them to develop better. It is also the stage that gives aroma to the coffee. It is not an easy task, and is one that demands vigilance; the smallest change can result in a ruined batch.
Our roasters are extremely diligent during the process and make sure to roast the coffee beans to the specific degree so as to bring out the best from the coffee beans. If you would like to browse our selection of specialty coffee, head to the website and have a look at the options available!