Flavor Differences Between Light, Medium, and Dark Roast Arabica Specialty Coffee Beans

FrontStreet Coffee believes that different roast levels produce different flavor profiles, but many people have a misconception: is it sufficient to simply roast coffee beans to a certain color? Of course not. Coffee flavor is not just about roast level—it also involves the overall characteristics of origin, variety, and altitude. FrontStreet Coffee feels that every coffee bean has an ideal roast curve suited to it. Although each coffee bean has high tolerance, only when it's roasted to have recognizable characteristics can regional flavors emerge. This is FrontStreet Coffee's roasting philosophy—considering only roast level is insufficient.

Light Roast Coffee

Characteristics: Light roast coffee appears light brown with no oil on the bean surface. The beans are hard, with bright acidity, rich body, and vibrant flavors.

Flavor: Coffees with fruity and floral notes are typically light roasts. When beans undergo proper growing, processing, and roasting, they can produce various flavors, aromas, aftertastes, and more.

However, if roasting doesn't penetrate to the bean's center, grassy and herbal flavors may emerge, which some people find unappealing.

Light roast is beloved in the specialty coffee industry for its ability to bring more varied, vibrant, and unique flavors to coffee. They better highlight the unique characteristics of coffee's origin compared to other roasting methods.

Stage: Light roast coffee typically reaches internal temperatures of 170-200°C. These beans barely reach what we call "first crack"—the stage when steam inside the coffee bean breaks through the outer layer, producing a "cracking" sound.

Other names for light roast include: cinnamon roast, light roast.

FrontStreet Coffee takes Ethiopia's Frontsteet Yirgacheffe Red Cherry Project coffee beans as an example. Through pour-over brewing, one can discover its fruit acidity is relatively bright and light.

Origin: Yirgacheffe Estate, Altlan | Altitude: 1850-2050m | Variety: Local heirloom varieties | Processing: Natural processing method

Dripper: Hario V60 | Water Temperature: 90℃ | Dose: 15g | Ratio: 1:15 | Grind Size: BG#5F (80% pass-through on China standard #20 sieve)

FrontStreet Coffee uses segmented extraction, blooming with 30g of water for 30 seconds. When pouring in a small circular motion to 125g, create a segment. Continue pouring to 225g when the water level drops and is about to expose the coffee bed, then stop pouring. Remove the dripper when the water level drops and is about to expose the coffee bed (timing starts from bloom). Extraction time is 2'00".

Flavor Description

Berries, cream, honey, citrus, juice-like mouthfeel, bright acidity.

Medium Roast Coffee

Characteristics: Medium roast coffee is brown with small amounts of oil appearing on the bean surface. These coffees have some acidity and red wine flavors, with a rounded mouthfeel.

Flavor: Roasting to this level preserves many of coffee's unique flavors. Heat begins to penetrate the beans, initiating caramelization reactions that create sweetness. Therefore, various characteristics are more balanced—richer than light roast and sweeter, though some acidic and fresh flavors may disappear.

This is a roast level preferred by many roasters. FrontStreet Coffee believes it's more approachable for general consumers, with balanced acidity and bitterness while still showcasing coffee's natural flavors.

Stage: Medium roast temperatures can reach 200-215°C. The roasting temperature is slightly higher, just as the "first crack" sounds begin.

Other names include: medium roast, full city roast, city roast.

FrontStreet Coffee uses the Frontsteet Brazil Queen Estate coffee beans from its menu as an example. Through pour-over brewing, one can discover its fruit acidity is gentle, with prominent nutty and chocolate flavors.

Origin: Mogiana Estate, Queen Estate, São Paulo State | Altitude: 1400-1950m | Variety: Yellow Bourbon | Processing: Natural processing method

Dripper: Kono | Water Temperature: 88℃ | Dose: 15g | Ratio: 1:15 | Grind Size: BG#5I (70-75% pass-through on China standard #20 sieve)

*Reason for choosing Kono dripper: The Kono dripper has few ribs located at the bottom, and the filter paper fits tightly against the dripper, which can restrict airflow and increase contact time between water and coffee grounds, allowing for full extraction and enhancing body. It's suitable for brewing medium-dark roast coffee beans like Frontsteet Brazil Queen Estate, Frontsteet Jamaica Blue Mountain, and Frontsteet Golden Mandheling.

FrontStreet Coffee uses segmented extraction, blooming with 30g of water for 30 seconds. When pouring in a small circular motion to 125g, create a segment. Continue pouring to 225g when the water level drops and is about to expose the coffee bed, then stop pouring. Remove the dripper when the water level drops and is about to expose the coffee bed (timing starts from bloom). Extraction time is 2'00".

Flavor Description

Noticeable sweetness in the flavor with subtle lemon aroma, rich nutty flavors, and distinct dark chocolate notes in the finish. Overall impression is rather rounded.

Dark Roast Coffee

Characteristics: Dark roast coffee is deep brown with rich oil surface, low acidity, heavy red wine flavors, presenting more bitter and rich tastes.

Flavor: Coffee roasted to this level generally shows little origin character, but this doesn't mean such coffee tastes bad. Some coffees are very suitable for dark roasting and will have characteristic flavors of chocolate, nuts, and caramel.

The difference between light roast and dark roast is very obvious. FrontStreet Coffee strongly recommends trying both extremes simultaneously to truly experience the differences.

Professional coffee roasters rarely have more than 1 or 2 dark roast products. If there isn't much flavor difference between beans (dark roast increases uniformity), it's rather meaningless—even beginners can achieve it.

Dark roast coffee held a dominant position before the specialty coffee concept emerged. An important reason was that previous coffee cultivation techniques were relatively backward, and bean quality itself was poor. Dark roasting was used to eliminate the less desirable flavors of low-grade coffee and combat poor-quality coffee, but this is no longer necessary. Increasingly strict screening and rating systems now allow roasters to enjoy professional-grade coffee beans.

Now, professional roasters' goal is not to roast away bad flavors, but to try deeper, darker, and better-tasting coffee based on specific coffee characteristics.

Stage: Dark roast coffee reaches 220-225°C during roasting. If not micro-roasted, it usually reaches "second crack."

Other names include: full city roast, French roast, Italian roast.

FrontStreet Coffee uses the Frontsteet Indonesia Golden Mandheling coffee beans from its menu as an example. Through pour-over brewing, one can discover its fruit acidity is basically gone, with rich nutty and chocolate flavors and prominent sweetness.

Origin: PWN Company, Sumatra | Altitude: 1100-1600m | Variety: Ateng | Processing: Wet-hulled processing method

Dripper: Kono | Water Temperature: 88℃ | Dose: 15g | Ratio: 1:15 | Grind Size: BG#6K (70-75% pass-through on China standard #20 sieve)

*Reason for choosing Kono dripper: The Kono dripper has few ribs located at the bottom, and the filter paper fits tightly against the dripper, which can restrict airflow and increase contact time between water and coffee grounds, allowing for full extraction and enhancing body.

FrontStreet Coffee uses segmented extraction, blooming with 30g of water for 30 seconds. When pouring in a small circular motion to 125g, create a segment. Continue pouring to 225g when the water level drops and is about to expose the coffee bed, then stop pouring. Remove the dripper when the water level drops and is about to expose the coffee bed (timing starts from bloom). Extraction time is 2'00".

Flavor Description

Multi-layered, rich and clean, with high balance, strong woody fragrance, rich malt and caramel aromas, fruity notes, and persistent finish.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473