There are many levels of coffee roasting - light coffee, dark coffee, and several shades of medium in between. How not to go crazy? Which roast to choose for your favorite brewing method? In this short text, we will try to clear up your doubts.
Table of Contents:
Which type of bean to choose?
Dark roasted coffee
Light roasted coffee
Acidity in coffee
What do we like in coffee?
Which roast level to choose for your favorite brewing method?
It is commonly said that there are two levels of coffee roasting: for alternative brewing methods a.k.a filter and for espresso. Brewing coffee under pressure of +/- 9 BAR in an espresso machine results in very intense extraction (dissolving substances such as fats, sugars, aromas, and caffeine that are contained in the bean), intensifying all the flavor nuances. Therefore, to achieve the right balance of flavor, beans dedicated to espresso must be roasted slightly darker. If we wanted to brew light roasted coffee in an espresso machine, the result would be a thin and tart brew, with a very sharp acidity. However, if we roast the same bean darker, the espresso will gain a balance of flavors. This way, we properly balance the bitterness of the coffee with the hidden acidity and sweetness in the bean.
Dark roast
Darker roasted coffees are recommended for brewing in an espresso machine and a Moka pot, although there are also many fans of darker roasted coffee - with higher bitterness, who enjoy drinking such coffee brewed even in a French press or Aeropress.
Light roasted beans
Light roasted coffee is more complex in flavor, so you can taste more nuances. The dominant notes typical of dark roasting do not cover the subtleties. Bitterness gives way to fruity character. Coffee is a fruit. The well-known Norwegian roaster - a master in coffee roasting - Tim Wendelboe says “acidity is not a crime.” Of course, there are different types of acidity. There is a herbal-tart kind that we avoid at all costs, and if the coffee tastes like that, we say it is poorly brewed or improperly roasted (less likely, avoid blaming roasters), so we pour it out (not really, because no one wants to waste coffee) or drink it with distaste. There is also a juicy-fruity kind. When brewing coffee, we always aim to hit the so-called sweet spot, extracting just enough to achieve the desired sweetness, which combined with acidity provides extraordinary taste sensations.
Sour coffee - not for me!
Someone who is not accustomed to acidity in coffee can safely enjoy high-quality black, medium roasted coffee - just choose a bean with naturally low acidity from countries like Brazil, India, or Mexico. If you like drinking black coffee but don't want to choose between dominant acidity or bitterness - opt for naturally sweet coffees (preferably sun-dried, i.e., natural processed) from countries like Costa Rica, Burundi, Honduras, Panama, or Brazil.
Coffee tastes and preferences — the diversity of coffee roasting
The degrees of coffee roasting are very diverse, which is why I often compare coffee to the jelly beans from the Harry Potter series during training sessions. There are so many different varieties of Arabica, processed in many ways, roasted in various styles, which you can brew using so many different methods, that I am convinced everyone can find something in coffee for themselves; provided they are willing to search. Dark roasted coffee, dedicated to a strong “shot” or as an essence for milk coffees, can also be delicious, and the comfort zone of cappuccino is in no way worse or better than the filter search for olfactory adventures.
After all, when it comes to coffee and the preferences related to it, the only right opinion is: “Drink and let others drink”!
