The degree to which coffee beans are roasted is one of the most important factors that determine the taste of the coffee in the cup. Before roasting, green coffee beans are soft, with a fresh smell and little or no taste. The coffee roasting process transforms these raw beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee.
Coffee roasting varies from Light roast to Dark Roast, depending on the brewing method used.
Light-Medium Roast:
The roast of this type has more fruity and Acidic Flavour. Light roasts are light brown in colour, with a light body and no oil on the surface of the beans. Light roasts have a toasted grain taste and pronounced acidity. The origin flavours of the bean are retained to a greater extent than in darker roasted coffees. Light roasts also retain most of the caffeine from the coffee bean.
Medium Roast:
Medium Roast is the point where coffee beans have achieved their rich, medium brown colour without any of coffee’s natural oils appearing on the surface. Medium Roast is the traditional roasting style of coffee which is suited for South Indian Filter Brewing. It produces a flavourful, complex cup of coffee. Medium Roast is coffee in its clearest state, without any heavy, smoky flavours.
Medium Dark:
Medium Dark Roast is characterized by a slightly deeper colour than Medium Roast, with small spots of oil on the bean’s surface. This oil, which comes from within the coffee bean, is brought to the surface by the prolonged roasting time. The oil is important in the flavour of brewed coffee at higher roast levels, the greater presence of oil is what gives Medium dark roasted coffee its distinguishable taste.
Dark Roast:
Roasting just slightly longer brings coffee to the Dark Roast level. With more oil on the bean and a little darker colour than Medium Roast, Dark Roast brings coffee to the height of its flavour. Dark Roast creates a deep heavy flavour, some of the more subtle flavours of coffee will be hidden by the dark roasted smokeyness.
