Differences Between Light, Medium, and Dark Roast Coffee Beans - Detailed Guide to Specialty Coffee Roasting Levels

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When novice coffee enthusiasts ask FrontStreet Coffee for coffee bean recommendations, FrontStreet Coffee typically recommends based on acidity, sweetness, and bitterness. For those who prefer more pronounced acidic coffee flavors, FrontStreet Coffee recommends African region coffee beans. For those who prefer a more balanced mouthfeel with noticeable sweetness, Latin American region coffee beans are recommended. For rich, mellow flavors, Asian region coffee beans are the best choice. However, this doesn't mean coffee flavor depends entirely on origin—the roasting level also greatly influences coffee flavor. In this article, FrontStreet Coffee will reveal how coffee roasting levels affect coffee flavor.

Factors Affecting Coffee Bean Flavor

As mentioned in previous articles by FrontStreet Coffee, the flavor formation of coffee beans is mainly determined by their origin, variety, and processing method. However, these only determine the potential for a good flavor when brewing the coffee beans by hand. Roasting is what maximizes this potential, but poor roasting can ruin the green coffee beans. Therefore, it can be said that roasting plays the finishing touch role for green coffee beans.

To use the analogy of preparing a fine dish, the quality of ingredients depends on their growing environment, variety, whether fertilizers and pesticides were used, etc. These merely lay the foundation for a delicious dish, but it's the chef's skill that truly brings out the most fragrant aromas. Coffee is no exception—as an agricultural product, high-quality coffee beans, when properly roasted, will present even more delightful aromas.

Why Do Coffee Beans Need to Be Roasted?

As FrontStreet Coffee mentioned above, coffee beans are originally just the seeds of coffee cherries, which become green coffee beans after processing. Only after roasting can the flavors inside the coffee beans be awakened. Different roasting levels will present different flavors in coffee beans.

So why do green coffee beans present flavors after high-temperature roasting? It's actually because chemical changes occur during the roasting process. Let me explain what chemical changes take place below.

Maillard Reaction

According to FrontStreet Coffee's understanding, this reaction occurs at approximately 150°C, when the coffee beans are still absorbing heat and continue to release heat during the roasting process. Heat causes reactions between carbohydrates and amino acids in the beans, leading to changes in color, taste, and nutritional components.

The color change is mainly due to the production of melanoidins. These numerous substances not only turn the coffee beans brown but also affect the coffee's texture and body.

Small variations in temperature and time during the Maillard reaction stage can significantly impact the final flavor.

Coffee that spends a longer time in the Maillard reaction will increase its viscosity, while a shorter Maillard reaction will produce more sweetness and acidity, because if the Maillard reaction time is too long, fruit acids and acids that would convert to sweetness will be destroyed.

When FrontStreet Coffee's roasters experiment with roasting coffee beans, they also vary the duration and intensity of the Maillard reaction and record how these changes affect the final flavor.

Caramelization Reaction

When heated to approximately 170°C, heat causes complex carbohydrates to break down into smaller sugar molecules that can dissolve in water, which means the final brewed coffee will have increased sweetness.

This reaction continues throughout the roasting process and also contributes to sweet aromas in coffee, such as caramel and almond notes.

Through the Maillard reaction and caramelization reaction, you can now understand how reactions from coffee roasting affect the flavor of a cup of coffee. I've heard people say that among the factors affecting a cup of coffee, green coffee beans account for 70%, roasting level 20%, and brewing 10%.

Coffee beans need to go through the high-temperature environment of roasting to have such intense aromas and rich taste! As the roasting time and temperature vary, the same coffee beans can present diverse and varied coffee profiles!

What Is Roast Level?

So what is roast level? According to FrontStreet Coffee's understanding, coffee roast levels are described in American terminology as light roast, medium roast, and dark roast, which can be further divided into 8 stages. Different regions have different views on the differences in roast levels. Below is a brief introduction to coffee roast levels and their flavors:

1. Light Roast: Very Light Roast

Drop time: Around the beginning of first crack

Flavor: The bean surface appears light cinnamon-colored, with strong grassy flavors and insufficient taste and aroma. Generally used for testing, rarely for tasting.

Light roast Yirgacheffe coffee beans

2. Cinnamon Roast: Light Roast

Drop time: From the beginning of first crack to when it becomes frequent

Flavor: The bean surface appears cinnamon-colored. At this point, the grassy flavor has been eliminated, with strong acidity and slight aroma. Often used for brewing American coffee.

3. Medium Roast: Medium-Light Roast

Drop time: From frequent first crack to the end of first crack

Flavor: The bean surface appears chestnut-colored, with light taste, acidic with bitterness, moderate aroma, preserving the original flavor of coffee beans. Often used for American coffee or blended coffee.

Dark roast Blue Mountain coffee beans

4. High Roast: Medium-Dark Roast

Drop time: End of first crack

Flavor: The bean surface appears light reddish-brown, with refreshing and rich taste, balanced acidity and bitterness without being harsh, and slightly sweet. Both aroma and flavor are excellent. Blue Mountain and Kilimanjaro coffees are suitable for this roast level, favored by Japanese and Northern European people.

5. City Roast: Medium-Dark Roast

Drop time: After first crack, between first and second crack

Flavor: The bean surface appears light brown, with bright and lively taste, balanced acidity and bitterness with lighter acidity, releasing the fine flavors in coffee. This is the standard roast level and also the most popular among the public. Brazilian and Colombian coffees are suitable for this roast level, often used for French coffee.

6. Full City Roast: Dark Roast

Drop time: Second crack

Flavor: The bean surface appears brown, with stable and full taste, stronger bitterness than acidity, sweet aftertaste, and full aroma. This is the Central and South American roasting method, often used for iced coffee and black coffee.

7. French Roast: Very Dark Roast

Drop time: From frequent second crack to the end of second crack

Flavor: The bean surface appears dark brown with black tones, with strong and intense taste, stronger bitterness, light acidity almost imperceptible, with rich chocolate and smoky aromas. Popular in Europe, especially France, often used for café au lait and Vienna coffee.

Italian roast coffee beans

8. Italian Roast: Very Dark Roast

Drop time: From the end of second crack to when the bean surface turns black and oily

Flavor: The bean surface appears black with oily sheen, just before the coffee bean fibers carbonize, with strong and complex taste, powerful bitterness, with rich roasting and burnt aromas. Mainly popular in Latin countries and Italy, often used for espresso.

The above is FrontStreet Coffee's compilation of coffee roast levels. Coffee enthusiasts often ask FrontStreet Coffee whether medium roast or dark roast coffee beans taste better, and what roast level of coffee beans is better to use for home pour-over coffee that's both easy to brew and delicious? FrontStreet Coffee's store mainly focuses on medium-light roast and medium-dark roast coffee beans. Next, FrontStreet Coffee will share some typical and common medium-light and medium-dark roast coffee beans and their respective flavor characteristics.

Do Medium Roast Coffee Beans or Dark Roast Coffee Beans Taste Better?

Actually, both medium roast and dark roast coffee beans can taste delicious—it mainly depends on personal preference. As FrontStreet Coffee mentioned above, medium-light roast coffee beans have more pronounced acidity and obvious taste variations, while medium-dark roast coffee beans have rich and smooth mouthfeel. Therefore, regardless of the roast level, as long as it suits personal preference, it's good coffee—there's no saying that one is better than the other.

Medium-Light Roast Coffee Beans - Yirgacheffe Coffee Beans

Next, FrontStreet Coffee will share about medium-light roast Yirgacheffe coffee beans. At the beginning of the article, FrontStreet Coffee mentioned that African region coffee beans have good acidity and refreshing taste, making them suitable for medium-light roasting to highlight their bright acidity. Ethiopian Yirgacheffe coffee beans are particularly representative.

FrontStreet Coffee Yirgacheffe Gedeb coffee beans

Country: Ethiopia

Region: Yirgacheffe

Altitude: 1900-2300m

Variety: Local heirloom varieties

Processing: Washed

Flavor: Tropical fruits, cream, honey, berries, citrus

According to FrontStreet Coffee's understanding, the Gedeb cooperative was originally part of the Woka cooperative under the Yirgacheffe Union YCFCU, becoming independent as the Gedeb cooperative in 2012. It currently has about 300+ small farmer members. Because Gedeb village was one of the first village areas to be established independently, and many small farmers were originally members of the Woka cooperative, their coffee production skills are excellent. The produced coffee beans naturally have excellent flavors.

FrontStreet Coffee Ethiopian Yirgacheffe Natural Red Cherry coffee beans

Country: Ethiopia

Region: Yirgacheffe

Altitude: 2300m

Variety: Local heirloom varieties

Processing: Natural

Flavor: Berries, lemon, strawberry, fermented wine aroma

FrontStreet Coffee's natural Red Cherry coffee beans are made from 100% ripe coffee beans using natural processing, so they have abundant aroma, rich sweetness, and fermented characteristics.

The origin of this coffee bean comes from the "Red Cherry Project" jointly initiated by local Ethiopian coffee farmers and Dutch trader Trabocca. The project aims to improve the quality of coffee from small-scale farms and increase farmers' income. Harvesting fully ripe coffee cherries requires not only picking fully red, high-maturity fruits but also doing so entirely by hand—and these are just the most basic requirements. There are also corresponding requirements for coffee bean processing methods.

Dark Roast Coffee Beans - Mandheling Coffee Beans

A typical dark roast coffee bean at FrontStreet Coffee's store is Indonesian Mandheling. Its basic regional flavors are spices, herbs, with rich and smooth mouthfeel. Therefore, using dark roasting can better highlight the basic flavors of Mandheling coffee beans. If light roasting were used, it would weaken its original flavors, losing the soul of Indonesian Mandheling. Next, FrontStreet Coffee will introduce some dark roast Indonesian Mandheling coffee beans.

FrontStreet Coffee PWN Gold Mandheling coffee beans

Country: Indonesia

Region: Sumatra, Aceh, Gayo Mountain

Altitude: 1100-1600m

Variety: Ateng

Processing: Wet-hulled

Flavor: Toasted bread, nuts, pine, caramel, herbal

FrontStreet Coffee's Gold Mandheling is the latest release from PWN company in recent months. Unlike previous PWN Gold Mandheling, this latest batch comes from the Gayo Mountain region of Aceh, Sumatra, whereas the previous one was from Lake Tawa, Sumatra. According to FrontStreet Coffee's cupping and brewing of this latest Gold Mandheling coffee, when compared to previous Gold Mandheling, it shows more toasted bread flavor, making the mouthfeel even richer.

Additionally, PWN Gold Mandheling coffee beans have specifications of 18 screen or above, with fewer than 3 defective beans (300g green bean sample), belonging to the highest grade G1 level, with color leaning toward dark green and shape appearing as uniform flat beans. After strict selection, FrontStreet Coffee found that not only does it lack the earthy impurities typical of regular Mandheling, but it also tastes cleaner and brighter.

FrontStreet Coffee Indonesian Lintong Mandheling coffee beans

Country: Indonesia

Region: Sumatra (Lintong)

Altitude: 1100-1600m

Variety: Typica, Caturra

Processing: Wet-hulled

Flavor: Toasted bread, nuts, caramel, pine, herbs

Lintong Mandheling comes from the Lintong mountainous area in north-central Sumatra, near Lake Toba. FrontStreet Coffee's entry-level daily drinker from Indonesian Mandheling regions comes from here. Lintong Mandheling also uses the unique wet-hulled processing method, creating its characteristics of low acidity and high body.

What Roast Level of Coffee Beans Is Better for Pour-Over Coffee?

Additionally, as FrontStreet Coffee mentioned above, novice coffee enthusiasts often ask FrontStreet Coffee what roast level of coffee beans is better for pour-over coffee. Actually, this depends on personal preference. However, the pour-over parameters for dark roast and medium-light roast will differ. Next, FrontStreet Coffee will share the pour-over parameters for both roast levels and the flavor characteristics of the brewed coffee.

FrontStreet Coffee Indonesian PWN Gold Mandheling Coffee Beans Pour-Over Parameter Suggestions:

Brewing Suggestions

Dripper: Kono dripper

Water temperature: 86°C

Coffee amount: 15g

Coffee-to-water ratio: 1:15

Grind size: Medium-fine grind (BG#6W)

*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 to increase the contact time between water and coffee grounds, allowing the coffee grounds to be fully extracted and enhancing the rich mouthfeel.

Brewing Method: Segmented Extraction

Use 30g of water for bloom for 30 seconds. When pouring with small circular motions to 125g, segment. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the dripper (timing starts from bloom). Extraction time is 2'00".

Flavor description: Multi-layered, rich and clean, with high balance, strong nutty and chocolate flavors, intense spice and caramel aromas, with fruity notes, and persistent aftertaste.

FrontStreet Coffee Ethiopian Yirgacheffe Gedeb Coffee Beans Pour-Over Parameter Suggestions:

Dripper: V60 #01

Water temperature: 90-91°C

Coffee amount: 15g

Coffee-to-water ratio: 1:15

Grind size: BG6M/medium-fine grind (80% retention on #20 sieve)

*Reason for choosing V60 dripper: The ribs inside the V60 body have a spiral shape extending from bottom to top, serving as flow guides. This creates sufficient space between the filter paper and dripper, allowing good water flow and relatively fast flow rate, making it one of the fastest-flowing drippers among many. Additionally, V60 dripper ribs turn clockwise; when pouring clockwise, following the pattern flows more smoothly, while counterclockwise pouring will slow the water flow. The large hole at the bottom of the V60 dripper also promotes water flow speed. This type of dripper is very suitable for medium-light roast coffee beans.

Flavor description: Overall solid mouthfeel, with prominent fermented aromas and tropical fruits. As temperature changes, berry and cream flavors emerge, with a persistent citrusy sweet and sour sensation lingering on the teeth and lips.

The above is FrontStreet Coffee's compilation of information about how coffee bean roast levels affect coffee flavor. We hope this helps coffee enthusiasts who want to understand related knowledge, so they can choose coffee beans that suit their taste preferences in the future.

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat: kaixinguoguo0925

Important Notice :

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