Is the Smoky Flavor in Coffee a Roasting Problem? What's the Difference Between Dark and Light Roast Coffee? What is Charcoal Coffee?

Why Does Coffee Taste Smoky? FrontStreet Coffee Shares the Secrets Behind That Smoky Flavor

I believe many of you have experienced a smoky taste in coffee—those special aromas produced when herbal or woody materials burn. But did you know that smoky flavors in coffee are not just one single type? Many factors can lead to the appearance of smoky notes! Moreover, smoky aromas from different sources can vary significantly, with some being desirable and others not. Today, FrontStreet Coffee will share what situations can cause coffee beans to develop smoky flavors!

1. Beans Getting "Smoked"

Many friends might immediately think of roasting issues when it comes to smoky flavors, and they would be correct. Coffee beans themselves contain a large amount of moisture, which transforms into steam during the roasting process as the temperature increases. Initially, this steam cannot escape due to the bean's dense structure, continuously accumulating. However, as roasting progresses, when the beans can no longer accommodate the continuously produced steam, they crack open, accompanied by the shedding of a large amount of silver skin, and smoke is thus released. This point is what we call "first crack." The beginning of first crack means the coffee beans are fully roasted, so from this point onward at any stage, we can stop roasting and remove the beans from the roaster.

It's important to note that first crack is an intensive process, causing a large amount of smoke to accumulate in the roaster at once. If we choose to continue roasting, we need to open the damper to expel this smoke and the shed silver skin. If not expelled in time, this smoke will continuously circulate in the roaster and then be absorbed by the beans. We will perceive this absorbed smoke in our coffee. However, smoky flavors produced this way are quite prominent in light-roast coffee—pungent, even somewhat throat-catching. Therefore, if a distinct smoky flavor appears in light-roast coffee, it is generally classified as a defect flavor.

2. Very Dark Roast

The above describes the undesirable expression of smoky flavor in light-roast coffee. Now let's discuss another factor that produces smoky flavor due to roasting—when coffee beans are roasted quite dark. Although we may ventilate well, when coffee beans are roasted for too long, it will also create a smoky sensation. However, the smoky flavor here will be very gentle and won't be jarring because it complements the flavors of dark-roast coffee well.

3. Special Roasting Methods

Early coffee bean roasting couldn't be as convenient as today with gas and electricity. Instead, only the most primitive charcoal fire could be used as a heat source for roasting. This roasting method causes coffee beans to pick up the smoky flavors produced by burning materials, and this flavor will be extracted along with the coffee beans, integrating into the coffee. Although this roasting method violates food safety laws, this type of coffee has richer coffee aromas, and the presence of smoky flavors makes the coffee more fragrant and sweet. Such coffee has quite a prestigious name: "Charcoal-Roasted Coffee."

It's worth mentioning that different materials used during combustion will bring certain changes to the smoky flavor added to the coffee.

4. Regional Flavors Inherent in Coffee Beans

Of course, smoky flavors can also come from the coffee beans themselves, such as those from Guatemala. We know that 30% of coffee bean flavor is determined by the terroir where it's grown, and coffee beans grown in Guatemala all carry a subtle smoky note.

However, compared to smoky flavors produced by other methods, the smoky flavor in Guatemalan coffee beans is weaker—a subtle presence that doesn't make the coffee taste jarring.

5. Over-Extraction

When we over-extract during brewing, the bitterness and undesirable flavors from insoluble substances in coffee beans will be extracted in large quantities. These flavors can contribute to the formation of smoky tastes, but more accurately, it's a burnt flavor. As for the taste of over-extraction, FrontStreet Coffee probably doesn't need to say much—everyone can directly understand it~

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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