While we may be familiar with brewing and dressing options of finished coffee beans, the roast level options can be more obscure.
Here are 2 general guidelines.
Heat reduces caffeine and antioxidant levels in coffee beans. The deeper the roast, the less caffeine and antioxidants are in the finished beans.
Roasting overshadows the characteristics of the bean with it’s own characteristics. The deeper the roast, the less the coffee bean characters show.
In order from light to dark, here are some commonly used roast level terms.
Green coffee is made from unroasted beans. Since the majority of aromas and flavors associated with coffee are from the roasting process, green coffee is almost unrecognizable as the coffee we most often see. It is hazel in color with grassy characteristics reminiscent of tea, but more acidic than both teas and roasted coffees. It does have the highest level of antioxidant properties since none have been destroyed by heat during roasting. Ground green coffee can be steeped in tea fashion. Whole green coffee beans require an overnight soak and then can be boiled and removed before consuming the liquid.
Cinnamon Roast -- Beans are slightly roasted to a cinnamon color and there is no oil showing on the beans at this point. This is usually only used in comparison scenarios.
City Roast -- Also called light roast, these beans will display very little roast flavor but the qualities of the bean really show through. No oil on the beans.
City+ Roast -- This is a light-medium roast and the roasting characteristics show but the quality of the bean is still mostly discernible. No oil on the beans. Acidity is starting to lower.
Full City Roast -- A full medium roast and the balance is fairly even between the roasting and the bean characteristics. Some oil is starting to show on beans.
Full City+ Roast -- This medium-dark roast is similar to Full City but the acidity is a bit lower.
Vienna Roast -- This is a dark roast and most of the flavor here is just from the roasting. Very little of the original bean can be tasted. Caffeine is lighter and the beans fully coated with oil.
French Roast -- Bit of a burnt flavor from roasting and few to no discernible flavors or aromas of the original bean. Heavy oil coating.
Spanish Roast - Not super drinkable at this point! All the flavor has been roasted out. Very oily beans.
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