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  1. #1
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    Dark Roast Coffee Beans vs Medium Roasted Coffee Beans

    When the coffee is labeled dark roast coffee or medium roast coffee what are the differences in how they are made and how the coffee results? The same goes for light roast beans.

  2. #2
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    Well, dark roast is really dark, medium is not-so-dark, and light isn't very dark at all. :P hehehe

    But flavor wise, the dark roast beans tend to have a stronger, harsher flavor than a medium or light roast... If you like really dark, strong coffee, or you like making espresso, a dark roast is the way to go. I like French Roast myself... I think most coffee labeled "espresso roast" is a little too 'burnt' tasting for me. Medium or light roasts would be good for someone who wants a mellower/milder cup of coffee...

    Oh... and the different 'colors' are just determined by how long the coffee is roasted for. The longer the roasting, the darker the color. If you want to be a REAL coffee geek (even I haven't gone this far), you can buy 'raw' beans and get a home roasting machine, or roast beans in your oven. Then you could try a different roast every day of the week! hehehe

  3. #3
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    Thanks Mivox, "burnt" was just the word I was looking for to describe very dark coffee!

    I have tried all different roasts and blends, and I must say I liked a bag I bought in Frankfurt, Germany the best. It was just "regular roast", but it had a full, almost cocoa-ish flavour. It was a lot different than Sainsbury's Regular Roast (local grocery chain) :P So I guess my point is that it seems to be up to the company what constitutes a label of dark or medium roast.

  4. #4
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    Another thing I read that I found surprising the darker coffees have less caffeine than medium roasts.

  5. #5
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    Darker Coffees = Less Caffeine?

    Would that be because of the fact its taken to a higher level of time for preperation in the coffee ovens drying them out? Thus more of it burning? Hmmm I'd like to know more about the beans + caffeine levels.

  6. #6
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    Coffee Roasts

    The darker coffee is roasted then more moisture content that is lost (hense the oils on the surface of the coffee) and caffeine is also chemically broken down and lost with that moisture content.

    Dark roast coffees do not necessarily equate to burned coffee, in fact, when I roast espresso beans, they are dark but only roasted about 10 degrees hotter than my standard drip coffee blends and for a slightly longer time. I personally do not care for french roast coffee but do love a dark(er) roasted espresso with oils on the surface.

    As a note, espresso only contains about 45% of the caffeine of regular drip coffee partly because of the roasting method and partly because of the quick brewing method that does not allow for the caffeine to be extracted as thoroughly as with drip brew.

    As far as labels of Dark, Medium and Light roasted, there are some very vague standards. With coffee roasting there are two phases that coffee goes through typically referred to 1st and 2nd crack which are physical sounds the coffee makes as it is going through first an endothermic process then second an exothermic.

    Coffee is palatably anytime after first crack and well after 2nd crack. When I label coffee "light roasted" I mean just before 2nd crack starts. Regular Roasts for our coffee roastery is just past 2nd crack by about 1-3 minutes and just before the oils begin to show during the roasting. A dark roast will be oils present on some of the beans during roasting that will translate to a completely glossy and partially oily bean.

    Espresso roasts are typically a little darker with the bean completely oily but still chocolately brown. Charbroiled is not good in our "house."

    Hope this helps from a roasters perspective.

    Papa

  7. #7
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    How does one roast beans in Pheonix? Just lay them on the hood of the car? LOL

    just kidding you know... Anyway it was great to hear your perspective! I don't know about others but I never thought about the process that much, and actually sorta thought that "darK' versus "light" roasts were just the same beans sorted into color.

    You know, they rain down from heaven into my cup everymorning LOL

  8. #8
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    I use a 15kg roaster and find the difference betweena light, medium and dark roast is just a matter of seconds in roast time. PapaDaniel - you say you roast for 1-3 minutes beyond the second crack. I'm curious to know what size roaster you use, as if i go into the second crack for more than say 15 seconds I'm at French Roast.
    BTW espresso shouldn't be too dark - it will end up tasting burnt in the cup unless you really turn down the temperature in you espresso machine.

  9. #9
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    TRY THIS DARK ROAST COFFEE!

    Try Calistoga Coffee Company.. Their Country French is wonderful. They also have an espresso that tastes WONDERFUL even as a regular brewed coffee. AND, Terry and Clive, the owners are really neat people to talk to. Call them, ask them to call you back and visit with you about their coffee. They will call you and talk coffee all day! THEIR PHONE NUMBER is easy to remember:
    1-800 TRY JAVA

    Bill Ahlman
    billahlman@juno.com

  10. #10
    Guest

    Roast levels

    Light Roast
    This roast emphasizes the specific characteristics of coffee, unique of the zone: body and acidity. The result is a coffee of perfect balance, a drink with great body that is reflected in the taste of the most exigent taster, who pleases of an excellent flavor.
    The roasted whole bean is compact and hard, and has a discreet fragrance. The aroma that presents is sweet and light.
    The light roast emphasizes a very concentrated and pronounced taste, making the true characteristics of an excellent Gourmet coffee stand out.
    This roast, due to its characteristics, presents a light color in the cup, and a concentrated and exquisite taste to coffee.

    Medium Roast
    The medium roast produces a cup with great acidity. The process of further roasting generates a diminution in solids, resulting in a less dense drink, due to the greater roast that generates lighter and cleaner body in coffee.
    The whole bean is less hard than light roast, with a stronger fragrance. Its volume in bean increases in a 10% in relation to light roast. Its aroma is much sweeter and more exquisite. The flavor is recognized, praised and felt by the most exigent and pure taste of a taster Gourmet.

    Dark Roast
    The dark roast, also known as the Espresso or Italian type, presents a very pleasant and strong fragrance producing a ‚Äúsensational‚Ä

 

 
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