Typically a lighter colored coffee, light bodied, and many light roasts express citrus, floral, or fruity notes.
Generally, light roasted coffees reach an internal temperature of 180°C – 205°C (356°F – 401°F).
Fun Fact, the caffeine content of light roasted coffees will throat punch you in the esophagus. The melting point of caffeine, is 235 °C (455 °F) and it starts to break down during its exposure to the heat and roasting process. Darker roasts endure greater heat for longer periods of time, which equals less caffeine per unit. (This is a very small shift in caffeine. Caffeine is very stable in coffee meaning it is very hard to roast it out.)
Medium roasted coffees tend to be the most popular because, from a flavor standpoint, they balance acidity with a heavier body, compared to a light roast. Normally, you can’t see oil on the top of the coffee bean, and the color of the coffee is a nice caramel color (#subjective).
Medium roasts typically reach internal temperatures between 210°C and 220°C (410°F -428°F) — between the end of the “first crack” and just before the beginning of the “second crack.” Which is coffee lingo for… ? (if you ask Nate, our Head Roaster, he’ll tell you heat transfer reactions aka Endothermic and Exothermic reactions) But since we can’t pronounce any of those words, we just trust Nate on these things.
Dark roasted coffees are dark brown in color #GoFigureRight. It resembles chocolate, and is sometimes almost black. They typically have a light sheen of oil on the surface, which is usually evident in the cup when the dark roast coffee is brewed. In most cases, the flavors of the individual coffee origins are somewhat obscured by the flavors of the roasting process. The coffee will generally have a smoky or some will even describe it as a slight burnt taste. Because of the heat needed to reach a dark roast coffee, the amount of caffeine is substantially decreased.
To reach the level of a dark roast, coffee beans are roasted to an internal temperature of 240°C (464°F) — about the end of the second crack — or beyond. They are seldom roasted to a temperature exceeding 250°C (482°F), at which point the body of the beans is thin and the taste is characterized by flavors of tar and charcoal. #DontDrinkTarAndCharcoal #YouDeserveBetter