An Introduction to Coffee Bean Roast Levels: Light, Medium, and Dark Roasts - Flavor Profile and Taste Characteristics of Light Roast Mandheling

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FrontStreet Coffee - Coffee Roasting Levels and Light Roast Mandheling Brewing Guide

1. Light Roast

Roasted bean appearance: Light brown (At this roasting stage, both flavor and aroma are insufficient, as the caramelization inside the coffee beans has not fully begun, and phenolic substances have not yet transformed. It's almost undrinkable and generally used for cupping.)

2. Cinnamon Roast

At this roasting stage, the Maillard and caramelization reactions gradually release aromas, but the aftertaste is lacking. It's generally used for coffee cupping. Currently in the market, some advocates of so-called "specialty coffee" culture, in pursuit of coffee's "fruity acidity" and floral notes, often roast washed Yirgacheffe and other high-altitude African coffees to this degree.

3. Medium Roast

At this roasting level, the coffee's Maillard reaction and caramelization are perfectly balanced, preserving the high-quality acidity in the coffee and best expressing the coffee beans' inherent flavors. Most specialty coffee single-origin beans in the current market are roasted to this degree.

4. High Roast

At this stage, the acidic substances in coffee begin to weaken, with the sweet aftertaste performing at its best. Selecting appropriate beans and the correct roasting degree at this stage allows the beans' inherent flavor compounds to fully emerge, achieving a balance between bitterness and acidity with excellent aroma and flavor. This is most favored by Japanese and Central European coffee lovers, such as Jamaican Blue Mountain. The bean surface is fully expanded, and the color becomes uniform and glossy.

5. City Roast

The standard roasting degree for traditional single-origin coffee in European and American countries. At this stage, bitterness begins to intensify while acidity gradually weakens. Bitterness and body reach balance, with acidity becoming weak or barely perceptible. The taste is rich and full-bodied, with high extraction stability.

6. Full-City Roast

As roasting enters the full-city stage, the bean surface becomes dark brown with oil spots appearing. Bitterness strengthens, while acidity and light aromatic substances (floral, fruity) almost disappear to the point of being undetectable. Roasted spices and dry-distilled spiciness begin to emerge. At this roasting degree, coffees from various origins gradually converge toward similar flavor profiles.

7. French Roast

Currently in the market, the share of coffee using this roasting degree shows a declining trend. In traditional European coffee flavors, this style is most popular in France. Coffee beans roasted to this degree carry unique dry-distilled pungent flavors like clove, dried ginger, pepper, and smokiness, often used for making traditional French au lait, Vienna coffee, and hot/iced milk coffee. When coffee at this roast level blends with milk, it produces rich aroma, full color, strong contrast, and clear, beautiful patterns, often preferred by latte art enthusiasts. However, many people dislike the smoky and burnt flavors of this roast degree.

8. Italian Roast

After the second crack ends, beans continue to stay in the roaster for some additional time. When removed from the roaster, white smoke billows up, approaching carbonization with a strong burnt flavor. It was previously popular mainly in Latin countries and in recent years' rise of quick takeaway coffee, often using relatively cheap beans (specialty beans with distinct flavor characteristics would be too wasteful, and very few good beans can withstand such intense heat tempering).

Light Roast Golden Mandheling Brewing Parameters

Coffee-to-water ratio: 1:15, grind size: BG-6S, water temperature: 91°C. Bloom with 30g water for 30 seconds. Second pour to 120g, stop pouring and wait for the water level to drop until it's about to expose the coffee bed. Third pour to 225g, stop pouring and wait for the water level to drop until it's about to expose the coffee bed, then remove the filter cone. Total extraction time: 2 minutes.

Flavor Profile

The first sip reveals distinct plum and berry sweet-tart notes, with a noticeable orange juice-like sensation. Slight hints of cocoa and herbal aftertaste. The overall flavor profile is rich and layered.

Bonus Knowledge

Coffee roasters are divided into direct-fire, semi-hot-air, and hot-air types.

Important Notice :

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