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Coffee Beans
Bean Roasting
ROASTING "LEVELS" CHART
ROASTING "LEVELS" CHART
So what is the difference between the types of roasts and which one do you prefer?
LIGHT CITY or LIGHT ROAST
This roast is light brown in color and there is no oil on the surface of the bean and has a light body. The bean would be similar in color to caramel. These beans have the most caffeine, a toasted grain taste and more acidity.
The internal temp of the bean will reach between 356°F to 401°F. When the bean reaches an internal temp between 300°F - 350°F the bean will make a crack or popping sound similar to popcorn popping. This is when the coffee bean expands and the moisture of the bean is evaporating. The moisture creates steam, it will build up pressure that causes the bean to crack open. This is known as the first crack or 1C. A light roast generally does not roast beyond the first crack
CITY ROAST or MEDIUM ROAST
A Medium Roast or City Roast is a darker brown in color than a light roast but not too dark, like milk chocolate. This roast also does not have oil on the surface of the bean. You are getting a more balanced flavor in this roast, less grainy taste, stronger aroma of coffee and the acidity is evenly balanced. There is a little less caffeine than the light roast.
The internal temp of the bean will reach between 410°F to 428°F. Medium Roast is typically done in between the end of the first crack and before the beginning of the second crack.
FULL-CITY ROAST or MEDIUM-DARK ROAST
Medium-dark roasts have a richer, darker color similar to darker chocolate with some oil beginning to show on the surface of the beans. The smells from the bean are more pronounced during this roast. The internal temp of the bean will reach between 437°F to 450°F. This is where the coffee gets a spicier taste, stronger aromas and a more bold flavor. These beans are typically pulled during the second crack. Unlike the first crack that sounds like popcorn the second crack is a softer sound with more rapid cracking. This is where the oils begin to migrate from the inside of the bean to the outside. The cellular matrix actually fractures during this process. This is called the second crack or 2C.
FULL-CITY + or DARK ROAST
This roast is dark in color can be even black in some cases. There is oil on the surface of the bean. You can get a smoky or carbon flavor from this bean. This is where you start losing the flavors of the bean and get more of the flavors of the process. You will have a more bitter, smoky burnt taste. There is considerably less caffeine when the bean is roasted this long.
The internal temp of beans for this roast is between 465°F -480°F, this is typically at the end of the second crack or in some cases longer. If you go too far during this roast your beans will get flavors or carbon, tar or charcoal. This is also known as a French Roast and this roast is typically used for espresso blends.
Though people have preferences, there is no wrong answer to the level of the roast, it is what you like and prefer. The best way to decide is to try the same bean roasted at different levels to determine what you prefer. That’s why we roast beans the way you want them…
ROASTING "LEVELS" CHART
ROASTING "LEVELS" CHART
ROASTING "LEVELS" CHART
COFFEE ROASTING BEAN CHART
1. green coffee
2. beans begin to pale after roasted for several minutes
3. Early yellow- you will begin to smell grain roasting scent in air
4. Yellow-Tan
5. light brown
6. brown
7. 1st crack starts (see bean has expanded in size)
8. first crack done- some coffees produce loud cracks for a minute or longer while others are relatively soft quiet and you must listen close to hear. any time after first crack you may choose to end roast.
9. city roast – Light Roast
10. city plus – Medium Roast
11. full city – Medium Dark
12. FULL CITY PLUS AND 2nd crack – Dark Roast
13. Vienna- Light French (these changes now take place very quickly perhaps in 15-30 seconds)
14. full french (ALMOST COMPLETELY BURNT. IF YOU DONT PULL NOW YOU WILL SOON BE THROWING ENTIRE BATCH AWAY)
15. charcoal – Dead Man’s Roast
16. Call the fire department You are ready to ignite!!!
GRIND TYPE
ROASTING "LEVELS" CHART
Bean Matrix
WHAT IS IN A GRIND
Making better coffee at home is spending a little extra time on a few, simple steps, such as using the correct temperature water, weighing coffee instead measuring by volume, and grinding your own beans on the spot.
Of everything you might encounter when brewing at home, grinding coffee is arguably one of the most crucial steps, as grind size alone can dramatically change the taste of your cup. Grind size and consistency can be the difference between one of the best cups you've ever had and a bitter, undrinkable mess.
Discover how grind size affects your cup and which is right for your brew method of choice.
The list goes from left to right with the picture above.
Extra Coarse - Cold Brew
Coarse - French Press, Percolator, K-Cup, Coffee Cupping
Medium Coarse - Chemex, Clever, Dripper type coffee makers
Medium - Cone-shaped Pour-overs, flat bottom drip machines, Aeropress (with 3+ minute brew time)
Medium Fine - Cone Shaped Pour-over, Aeropress (with 2-3 minute brew time, Nespresso
Fine - Espresso. Moka Pot, Aeropress (with 1 minute brew time)
Extra Fine/Turkish - Turkish
Bean Matrix
COFFEE TASTER'S FLAVOR WHEEL
Bean Matrix
Click the image above to view the Bean Matrix.
COFFEE TASTER'S FLAVOR WHEEL
COFFEE TASTER'S FLAVOR WHEEL
COFFEE TASTER'S FLAVOR WHEEL
Originally published in 1995, the Coffee Taster's Flavor Wheel—one of the most iconic resources in the coffee industry—has been the industry standard for over two decades. In 2016, this valuable resource was updated in collaboration with World Coffee Research (WCR). The foundation of this work, the World Coffee Research Sensory Lexicon, is the product of dozens of professional sensory panelists, scientists, coffee buyers, and roasting companies collaborating via WCR and SCA. This is the largest and most collaborative piece of research on coffee flavor ever completed, inspiring a new set of vocabulary for industry professionals.