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One can roast coffee beans to many different levels, each with its characteristics. Generally, as coffee
roasts:
●
Weight decreases (12-20% for drinkable roasts), and volume increases (the degree of expansion
varies by type of bean).
●
The bean’s inherent flavours diminish and the flavours imparted by roasting increase.
●
The acidity level drops.
●
Some believe the caffeine level drops. However, as the vaporization temperature is well above
all roasting temperatures, it is unlikely that any loss is significant.
●
Body is more complicated; first, it increases, then it decreases, but is noticeable only on very
light or dark roasts.
Based on the cracking points, there are three primary roast groups, light, medium, and dark.
Light Roasts
Light roasts are light brown with no oil on the bean surface, with a toasted grain taste and noticeable
acidity. Light roasts are dropped during 1C.
Medium Roasts
Medium roasts are medium brown to brown with no oil on the surface, although darker roasts in this
group may appear slightly shiny. They are balanced, exhibiting significant flavour and aroma. They are
dropped during the quiet period between the end of 1C and the start of 2C.
Dark Roasts
Dark roasts are dark brown to almost black, with an oil sheen showing on the surface. The roasting
process’s flavour overwhelms the beans’ flavour, and the coffee from some beans may taste spicy,
bitter or smoky.
Roast Names and Drop Temperatures
There are dozens of names for various roasts, and the terms and drop temperatures are not standardized.
The bean temperatures at the dropping point for some common roasts follow.
These are internal bean temperatures, not necessarily the temperature displayed on the Quest's
BT thermometer.
Cinnamon–200º C (~start of 1C)
Full City–229º C (~first pop of 2C)
New England–205º C
Full City+–234º C
American–210º C
Vienna–239º C
City–219º C (1C end)
Italian–243º C
City+–224º C
French–245º C (2C ends)
to see Sweet Maria’s pictorial guide to judging the degree of roast.
