Not all coffee is created equal, as a range of roasts is produced– according to the length of time the beans are heated. An unroasted bean has its own protein, acids, and caffeine. However, it is lacking in taste. Add heat to the equation and chemical reactions take place that transform carbohydrates and fats into aromatic oils. Moisture is burned off and a breakdown of acids leads to the revealing the distinct flavors that coffee beans possess.
Do you know your roasts?
The surface of a light roast is dry. It takes about seven minutes for the coffee beans to “pop” and double in size, which signifies a light roasting. The coffee that is mass produced in America usually possesses a light roast. The taste you get is light-bodied with a slightly grassy or sour flavor. Sometimes, this type of coffee is called cinnamon roast, half city, and New England.
After nine to eleven minutes have passes, a medium roast is achieved – a favorite amongst specialty sellers in the United States. The flavor of the coffee is somewhat sweeter than a light roast and offers a full body taste with a pleasant aroma. This type of roast is sometimes referred to as full city, American, regular, breakfast, or brown.
The sound of hissing and popping of coffee beans is an indication that you have a dark roast on your hands. This process takes about 12 to 13 minutes to achieve, where oils start to rise to the surface. The flavor that is achieved is slightly spicy. A distinct aroma and rich chocolaty body are also characteristics of this roast. Sometimes, this kind of coffee is called high, Viennese, French, and continental.
The Darkest Roast
For the darkest roast, beans are heated for more than 14 minutes, where they quiet and start to smoke. Carmelization also takes place, which indicates the carbonizing of bean sugars. A smoky flavor is produced. Italian roasts and espresso are the darkest of roasts.