Did you know that the caffeine level decreases as the roast gets darker? Or that lighter roasts have more acidity than darker ones? Which do you prefer for breakfast or your late afternoon/after dinner cup?
These days, every street corner has a coffee shop and watching people walk around cup of coffee in-hand is an every day occurrence around the globe. That being said, there are many intricacies about coffee that you may not be familiar with and gaining knowledge of them could get you closer to your perfect cup. Roasting is an important step in that quest. In this blog post we will discuss the various roasts and how they could influence your future office coffee purchases.
Before the roasting process, coffee beans are green and soft and have little to no taste. It is the roasting process that creates the distinctively aromatic, crunchy dark beans that we all know as coffee. Therefore, roasting is one of the most important factors that determines the taste of coffee. Other elements that have an impact on the taste of your cup of coffee are listed below and will be discussed in future blog posts:
As the French saying goes ‘color and taste need not be discussed!’ Everyone enjoys their cup in their own way and since roasting has such a dramatic influence on your cup of coffee’s taste, here is a breakdown of the four most common coffee roasts
Light brown in color, light body and dry (no oil on the surface of the beans). Light roasts retain the original flavor of the bean to a greater extent than darker roast and also retain most of the caffeine. A lightly roasted bean typically reaches an internal temperature of 350°F – 400°F. Right around 400°F the coffee beans will crack and expand in size which is commonly known as ‘the first crack’. Typically a lightly roasted bean will not be roasted past the first crack.
Medium brown in color, more body that light roasts yet still dry with no oil on the surface fo the beans. Medium roasts have a more balanced flavor, aroma and acidity and a slight decrease in caffeine. A medium roasted bean typically reaches an internal temperature of 410°F – 428°F, right between the first and second crack.
Rich and darker in color, with a heavy almost spicy body and some oil showing on the surface. The flavors and aromas of the roasting process are noticeable and the caffein level is decreased yet again. A medium-dark roasted bean typically reaches an internal temperature of 437°F – 446°F, to the beginning or middle of the second crack.
Dark brown, chocolatey and sometimes almost black in color with a visible sheen of oil on the surface. The original taste of the bean is eclipsed by the flavors of the roasting process which generates a heavy body that tastes bitter, smoky or even burnt with a largely diminished caffeine content. A dark roasted bean typically reaches an internal temperature of 464°F, to the end of the second crack or beyond. Roasting beyond an internal temperature of 482°F generates flavors of tar or even charcoal.
We proudly work with a few of Portland, OR’s finest local coffee roasters which allows you to select the roasters you enjoy the most for your Portland, OR office coffee service. Some of our favorites are Caffe D’arte, Longbottom and Portland Roasting Coffee. Feel free to contact us with any questions you might have or for your next order of coffee for your office!