If you have noticed on our website, we have decided to offer different roast profiles for our single origin coffees as a way for our coffee drinkers to experience the different tastes of various coffee roasting profiles. From a roasters stand point, it’s elementary, but we have had some discussions come up regarding which is best to choose from, so here is a layman’s explanation.
Our Coffee Roaster where all Reggie’s Roast Coffee is roasted fresh to order.
The green, or un roasted coffee is placed into a hopper at the top of the roaster waiting to be charged into the spinning heated drum, so you see coffee roasting is basically cooking the coffee beans, hence the different stages of roasting and the effects on the taste. For example a rare steak will taste remarkably different from a well done steak.
Tere are all sorts of names fro different roasts: New England, French, Cinnamon, Blonde, Full City, and so on.. Basically they are all taken differently based on regional acceptance from place to place. So lets keep it simple and to the three choices we offer on our website.
Light roasts are what coffee cuppers use to taste the coffee’s full flavor exposing all of the coffee’s nuances, either at or just past the first crack when the beans expand at roughly 370-380 degrees depending on the bean. The beans are obviously light in color and will not go beyond 405 degrees in temperature. There is no visible oil or sheen on the roasted beans. There is a higher caffeine and acidity content at this point with an earthy taste as the body of the coffee has not fully developed. However the sweetness and other undertones will come through in your cup.
Reggie’s Roast Coffee recommends our Jamaica Blue mountain Coffee as a light roast to experience the coffees full sweet, chocolate, and nutty flavor.
Medium roasted coffee will have a darker brown color, but yet still no visible oil or sheen on the roasted bean. The roast temperature will range from 110 degrees t0 120 degrees depending on size and origin. The coffee roasting at this point will have more body, and a richer taste, but slightly less caffeine and origin taste. There will be a more balanced taste and less of the earthy undertones as the sugars
Reggie’s Roast Coffee Recommends Papua New Guinea, Panama Boquete, or Costa Rica Tarrazu at a Medium Roast.
Coffee roasting to a dark roast is where the coffee’s origin begins to give way to the taste of the roaster. A much deeper shade of brown, with some oils beginning to show as the beans reach the second crack when the bean once again expands. This time the crack breaks the outer hull releasing the bean’s inner oils. dark roast will have a richer, darker color with some oil beginning to show on the surface of the beans. The temperature of the roast will be between 425 and 440 degres depending on the tolerance of the bean at higher temperatures.
The coffee will have a more pronounced body and have pronounced spicy tones coming through and the taste of the coffee roasting will be pronounced as the taste of the roasting process leaves little to no trace of the origin’s flavor.
Try Guatemala Antigua, Sumatra, or Ethiopia Sidamo at a Medium or Dark Roast from Reggie’s Roast Coffee.
So the next time you visit our website, order in a store or buy from your local shop, hopefully now there is some basic distinction between the coffee roasting choices. Light will offer more caffeine and the bean’s origin flavor. Medium offers more body, slightly less caffeine and a bold, yet smooth taste. Dark roasts will have a roasted flavor as predominant, offer the spicy undertones, and have none of the coffee origins flavor. Dark Roasts are used for Espresso, cappuccino, and flavored coffees since the end result will be masked with cream, sugar, and flavoring.
For a more in depth read and a further detailed explanation, please visit Wikipedia
Feel free to comment, share, or email us at : firstname.lastname@example.org