What's the difference between Light, Medium & Dark Roast Coffee?
As of a couple years ago, dark roast coffee reigned king. Drinking “strong” dark roast coffee was the sign of a seasoned, hardened palette. Light roast coffee was usually considered a lower version for the weak tongued. Misinformation was rampant - along with terrible coffee produced by bigger companies.
But in the new world of specialty coffee, things are very different.
Modern light roast coffees like our Daily Grind taste better and better
The BIG differences between "specialty" roasts (light, medium, dark)
Let’s dispel a few myths and set some things correct.
Once we’re finished, you’ll be equipped with all the information you need to navigate the new world of specialty coffee roasting and choose the best blends for your pallet.
LIGHT ROAST
Light roast coffee is a light brown color and has no oil on the surface of the beans. These coffees typically have a crisp acidity, a mellow body, and bright flavors.
Light roasting is beloved in the specialty coffee industry for its ability to bring more vibrant, unique flavors out of coffees. They highlight the unique characteristics of a coffee’s origin more than any other roast style.
Light cooking is dearest in the claim to fame espresso industry for its capacity to bring increasingly dynamic, one of a kind flavors out of espressos. They feature the special attributes of an espresso's source more than some other dish style.
Light cooked espresso frequently arrives at an inside temperature of 350-400 degrees Fahrenheit. These beans scarcely arrive at what we call "first split", a phase where the fumes inside the beans get through the external divider and make a "breaking" commotion.
MEDIUM ROAST
Medium roast coffee is a brown color and rarely has an oily surface. These coffees have a medium acidity and body, as well as a rounded flavor profile.
Roasting to this level protects a significant number of the remarkable kinds of the espresso's source, yet it additionally starts to venture into the profound caramel sweetness of a more extended meal. Subsequently, these espressos adjusted, balanced, and are somewhat darker and better. Some of the brightest notes of a light roast may be eliminated, but it’s a trade-off for extra balance.
Medium meal espressos 400-430 degrees Fahrenheit and are ordinarily cooked a little past first break, however not right to second split.
DARK ROAST
Dark roast coffee is a dark brown color and often has an oily surface. These coffees have a low acidity, heavy body, and tend to reveal deeper, darker flavors.
Roasting to this level tend to not have huge numbers of their starting point qualities left, yet that doesn't imply that these are tasteless and exhausting. A few espressos loan themselves to a dull meal since they flourish with chocolate-y, nutty, and caramel flavors. The contrast among light and dim dish espresso is very sensational. I exceptionally propose attempting a light and a dim espresso one next to the other to truly taste the distinction.