What coffee roast levels are there?
Light, medium, dark. Each roaster gives his coffee product names to structure his assortment. But what a dark roast is for one is a light roast for the other - you still do not know exactly what you are drinking. Therefore, there are a few names that are common among roasters and describe the roast pretty well. You should know them, so we present them here.
In fact, the degrees of roasting differ in brightness. The shorter the beans have been roasted, the brighter they are. For light roasts, the acid is pronounced in the coffee. In the middle that roast the acid is still clearly recognizable, the taste is balanced and the body of the coffee increases. Darker roasts emphasize more strongly the body of the coffee; the acids decrease, but so does the variety of tastes. In contrast, the dark-sweet roasted notes become stronger with dark coffee. Lighter roasts actually have more caffeine than darker ones. But you usually take darker ones for espresso and co. Therefore, you drink them much more concentrated than a light roast, which you tend to add to the filter. An espresso is therefore comparable in caffeine content with a cup of filter coffee.
From light to dark the coffee goes through the following degrees of roast:
Which forms before the first crack
Bright colour that sets with the first crack
At the height of the first crack
A medium brown, which you reach at the end of the first crack
City / City+
You reach between the first and the second crack
Full City / Full City+
Is a darker brown, which you reach directly before the second crack
You get with the second crack. Small oil droplets form on the bean
Is already very dark and the surface shines, the second cracking is coming to an end
Is even darker and the beans shine strong
(Or Neapolitan) is the darkest roast you can drink, the beans are almost black and dull
You can use it to for your barbeque ;-) A serious hint: take care that the beans do not catch fire in the roaster! You always have to be with the roaster while you are roasting.
More questions? We're here for you.
Do you have any further questions about the roaster? I'm a trained roaster and a member of the Specialty Coffee Association and the Roasters Guild of Europe, working with the machine every day. Please contact me at any time.
Telephone +41 76 261 97 17 or Email ingo[at]roastrebels.com