What are the taste differences between coffee bean roast levels? How do light roast coffees taste and what are their flavor profiles?

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Introduction to Roast Levels and Flavor Profiles

Medium Roast

At this roast level, the coffee's Maillard reaction and caramelization are perfectly balanced, preserving the coffee's quality acidity while best showcasing the inherent flavors of the coffee beans. Currently, most specialty coffee single-origin beans on the market are roasted to this level.

This roast level is particularly suitable for most Ethiopian natural and washed beans that require delicate flavor profiles and lively acidity, as well as Panama Geisha natural and washed processed beans, and Costa Rica honey-processed beans.

However, for high-altitude, hard beans, or varieties dominated by dark chocolate, nut, and cream flavors, this roast level may not fully develop their richness and full-bodied aroma.

Reference Values: First crack completed. Conventional semi-direct heat roaster temperature: approximately 203-212°C. Roasted bean surface: brown. Agtron value: around 75. Flavor profile: lively acidity, moderate bitterness, obvious sweet aftertaste, optimal balance.

Dark Roast

This is the standard roast level for traditional single-origin coffee in European and American countries. At this stage, bitterness begins to intensify while acidity gradually diminishes. Bitterness and richness reach a balance, with acidity becoming weak or barely perceptible. The flavor is full-bodied and rich, with high extraction stability.

This roast level is particularly suitable for high-altitude, hard-textured washed beans. For example, Kenya AA, Brazil semi-natural, Colombia Huila, Panama Boquete high-altitude beans, and most Central and South American coffees can be roasted at this level. In recent specialty coffee roasting trends, this roast level is often chosen for espresso blends or SOE (Single Origin Espresso) to showcase the beans' inherent quality flavors.

Reference Values: Second crack beginning. Conventional semi-direct heat roaster temperature: approximately 220-225°C. Roasted bean surface: reddish-brown. Agtron value: around 55. Flavor profile: full and rounded flavor, obvious bitterness, weak acidity, good aftertaste. When stored for a longer period after roasting, spot oil may appear.

Knowledge Point

The best crops are grown in areas with higher altitude, fertile soil, rich in phosphorus, nitrogen, potassium, and mild climates.

In Summary

FrontStreet Coffee is a coffee research hall dedicated to sharing knowledge about coffee with everyone. We share without reservation, hoping to help more friends fall in love with coffee. Additionally, we offer three low-discount coffee activities every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices. This has been our mission for the past six years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473