Demystifying Roast Levels In Coffee

We're often asked about the differences in roast levels when interfacing with our awesome customers! Whether you prefer a light, medium or dark roast, each level offers a unique taste experience. In light of that, let's talk about the various roast levels of coffee, their characteristics and how they affect the flavor! We're going to "over-simplify" this to make the distinctions a bit easier.

1. Light Roast

Light roast coffee is known for its bright acidity and pronounced flavor characteristics. These beans are roasted for a shorter time, typically until the beans' "first crack" occurs with some additional roasting time for development. The key features of light roast coffee include:

• Flavor: Often fruity or floral, with a complex flavor profile.

• Acidity: Higher acidity, providing a crisp and vibrant taste.

• Color: Light brown with no oil on the surface.

2. Medium Roast

Medium roast coffee strikes a balance between the bright acidity of light roasts and the deep flavors of dark roasts. Roasted longer than light roasts but not as long as dark roasts, medium roasts are popular among coffee drinkers. Key characteristics include:

• Flavor: A balanced flavor with hints of sweetness and a nutty or chocolatey profile.

• Acidity: Moderate acidity, offering a smooth and mellow taste.

• Color: Medium brown with a non-oily surface.

3. Dark Roast

OUR dark roast coffee is known for its bold and robust flavors. At Sacred Grounds, we roast the beans until just before they reach the "second crack" resulting in a rich, bold taste but still preserving the identity of the coffee. Characteristics of dark roast coffee include:

• Flavor: Strong, full bodied with notes of chocolate, caramel or syrupy flavors.

• Acidity: Lower acidity, leading to a super-smooth finish.

• Color: Darker brown, but still no visible oils on the surface of the bean

So what about French or Italian Roast Levels in Coffee?

We simply draw the line here. We don't roast to these levels for a few reasons...

• It's Specialty Grade coffee. Would you intentionally over-cook a Filet Mignon or Chataeubriand? Of course not! Same applies to higher grade coffee. We want you to taste those high quality flavors -- not burn them off!

• Over-roasting brings out the oils in the coffee. Oils are bad for equipment. Oils make for an oily cup of coffee.

• Over-roasted coffee is bitter!

• You'll end up tasting more carbon vs. coffee

• The list goes on...

The Takeaway...

Choosing the right roast level is essential to enjoying your coffee experience. Whether you prefer the bright and fruity notes of a light roast, the balanced sweetness of a medium roast or the bold flavors of a dark roast, there is a coffee out there for everyone. Experimenting with different roast levels can help you discover your personal favorite and deepen your appreciation for this beloved beverage!

Cheers!

-- John

roasted coffee