From Dark to Light: The Serious Coffee Lovers’ Guide to Coffee Roasts

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"]coffee beans placed on a table 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
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