One of the most frequent inquiries people get is, “What coffee do you recommend?” It is a difficult question to answer without knowing the individual asking. People saw a big shift in coffee roasting over the last decade, and with that transition has a slew of new roasts and specialty coffees, but what does this mean to you? It is no wonder that people ask us for recommendations without knowing what each roast delivers. So here is a guide about it.
Different types of rosters
Each coffee roaster in Melbourne has its roasting characteristic that must be followed. Light roasts, medium roasts, and dark roasts are the three main types of roasts. In A green bean, for example, is a light roast with fruity undertones and should be poured lightly. The initial crack will hear a popping sound as the bean expands and releases water vapor and CO2 pressure. It is one of the most crucial processes to pay attention to, regardless of the type of coffee bean you are roasting. For each type of bean, the goal is to retain a consistent roasting time after hearing the first crack.
- A light roast, typically referred to as “ginger,” is more acidic.
- Light brown tones can be seen.
- Coffee beans are dense and fragile, making them difficult to split with your thumb and finger.
- The coffee beans may have a little rougher texture and a less lustrous appearance.
- When you touch the light roast coffee beans, they would not feel oily.
- A light roast will generate a lot of aromatic flavors with little bitterness.
- In the sugar browning aromatic category, a medium roast coffee is frequently referred to.
- Medium roasts have a smooth flavor that includes roasted almonds, vanilla, and butter overtones.
- You will note that a medium roast retains sweetness while retaining the delightful acidity that coffee drinkers crave.
- You will notice significantly darker brown hues than a light roast.
- The coffee beans are slightly more thick and brittle than lightly roasted coffee beans.
- The coffee beans will have a smoother appearance.
- Although the oils are beginning to appear more than a light roast, medium coffee beans are not particularly glossy.
- Coffee has traditionally been roasted darker, and the market is slightly more accustomed to darker roasts than light or medium roasts.
- Many people opt for a darker roast when making espresso since the oils aid in forming the creme.
- Dark roasts are frequently used to conceal faulty green coffee beans or a poorer grade of green bean. So, people tend to buy dark coffee roasters in Melbourne to make a reliable coffee color and texture.
- In a dark roast, you will discover very dark colors of brown and occasionally black-looking coffee beans.
- Beans will have a smooth texture and be extremely oily, giving them a lustrous sheen.
- Other flavors develop, such as dark chocolate and licorice, as the sweetness in the flavor fades.
- Other flavors that could be present include black pepper, cloves, and varying degrees of smoke and ash.
- Caffeine levels are higher in a dark roast coffee bean.
Wrapping it up
Thus, the detailed characteristics of different roasts assist you in figuring out what kind of coffee you will most likely prefer.