Monthly Archives: July 2019
Posted: July 31, 2019Categories: The Bean
These days, light roast coffee is experiencing a surge in popularity. So what’s changed in the coffee-drinking world? Well, a lot, but let’s begin with the different shades of coffee roasts. There is a real distinction between light, medium and dark roast coffee, and we’re talking about more than just the colour of the coffee beans when they are removed from the roaster. We sat down (over coffee, of course,) with some of the most passionate coffee connoisseurs to shed some light on everything you need to know about coffee bean roasts. Hint: The difference lies in the taste too, not just the amount of caffeine kick.
Light Roast Coffee[caption id="attachment_7126" align="alignnone" width="2560"] Light roast, easily identified by its light brown colour, gives off a more pronounced acidic flavour while retaining the origin of the coffee bean. Photo from Hal Gatewood[/caption] Let’s start with the lighter side of the spectrum. Have you ever had a cup of coffee that was so bitter, it took a while to finish it? If you find yourself enjoying coffee with a sweeter, more tangy taste, light roast coffee is your go-to order. Read more: Why Does My Coffee Taste Bitter and How Do I Fix It? When coffee cherries are picked, the beans are soft, green in colour and tasteless before they are roasted to bring out the aroma and flavour that we have come to know and love. Light roast coffee beans are roasted between 175-200°C to either just before or right at the first crack. Word has it that coffee roasters in the 80s realised when high-quality beans ar
Have you ever wondered what sets specialty coffee apart from your usual cup o’ joe? First off, there are generally two kinds of coffee: commercial coffee and specialty coffee. Commercial coffee is the glass jars of instant coffee that you typically find in the supermarket or that strong kopi that you enjoy at your local kopitiam.
When it comes to commercial coffee, not much is known about where the beans were grown and the taste is pretty uniform and predictable.
But oh, when it comes to specialty coffee… it is borne from the labour of each and every person that played a part in getting that coffee from tree to cup, with a variety of flavours to choose from.
As a term, “specialty coffee” was first coined in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal to describe beans of the best flavour which are produced in special microclimates. Follow us on the journey your specialty coffee takes to discover why it deserves to be called “special”.