Learn about different roasts

Light Roast:

Light roast coffee beans are roasted for a shorter duration at lower temperatures compared to medium or dark roasts. They're typically taken out of the roaster at temperatures around 356-401°F (180-205°C).

Light roast beans maintain more of their original characteristics from the region where they were grown and the specific varietal. They have a lighter brown color and a dry surface as they don't develop oils on the bean's surface during the roasting process. The flavor profile of light roasts tends to showcase the unique nuances of the coffee bean, often featuring brighter acidity, a lighter body, and a range of delicate, floral, fruity, or tea-like flavors. These roasts often highlight the bean's natural acidity and distinct flavors more prominently than darker roasts.

Medium Roast:

A medium roast coffee bean refers to a level of roasting that falls between light and dark roasts. These beans are roasted for a moderate amount of time, typically until they reach an internal temperature of around 410-430°F (210-220°C).

Medium roast beans usually have a balanced flavor profile, exhibiting characteristics of both the bean's origin and the roasting process. They tend to retain more of the bean's original flavors compared to darker roasts while still developing some caramelization and oils on the surface. The taste is often described as having a medium acidity, a fuller body than light roasts, and a more rounded flavor with nuanced notes that may include fruity, nutty, or chocolaty undertones.

Dark Roast:

Dark roast coffee beans are roasted for a longer duration and at higher temperatures compared to light or medium roasts. They are taken out of the roaster at temperatures around 465-480°F (240-250°C).

Dark roast beans have a shiny surface due to the oils that emerge during the extended roasting process. They have a darker, richer color, often approaching a deep brown or even black. The longer roasting time diminishes some of the bean's original characteristics, resulting in a flavor profile that is less acidic, with a fuller body, and often showcasing roasted or smoky notes. Dark roasts can have varying degrees of bitterness and typically have less of the bean's inherent flavors compared to lighter roasts, as the roasting process tends to dominate the taste profile.