Getting to know the differences between light, medium, and dark roasts can help coffee lovers make choices about what they consume as it relates to caffeine and flavor as well as appreciate the unique characteristics each roast offers. One common misconception about dark roast coffee is that it has higher caffeine content. In fact, dark roasts tend to have less caffeine than medium and light roasts. I learned about this just recently and was always (even as a lifelong coffee lover and daily consumer) under that misconception that light roast had less caffeine. I hope you enjoy learning more about the differences between roasts and how they come to be.
Light Roast Coffee:
Light roast coffee is stage one in the process of roasting, where the beans are heated until they reach an internal temperature of around 356 to 401°F (180 to 205°C). Then, the beans are removed from the roaster just as they start to “pop,” signaling that first crackling sound. Light roasts are usually light brown in color and have no oil on the surface of the beans, they are roasted for shorter periods.
The main defining characteristic of light roast coffee is its bright, acidic flavor. The higher acidity results in a tangy or often fruit like taste. Light roasts tend to preserve more of the flavor of origin.
Light roast coffee generally has a higher caffeine content compared to darker roasts. This happens because the beans are roasted for a shorter period.
Medium Roast Coffee:
Medium roast coffee is often thought of as the roast for all coffee lovers. Medium roasts tend to be roasted to an internal temperature of 410 to 428°F (210 to 220°C), reaching the second crackling sound in the roasting process. The beans are a medium brown color, and they tend to shine a bit as the oils start to emerge.
Caffeine content in medium roasts is still high but tends to be slightly less than the light roasts.
Dark Roast Coffee:
Dark roast coffee is roasted at temperatures that are higher than light and medium roasts, between 464 and 482°F (240 to 250°C). The beans reach a dark brown or almost black color. The roasting process continues until the point where they release oils onto the surface, which is why dark roast beans have a glow to them. The longer roasting time tends to give the beans a smoky, chocolatey, or burnt flavor.
I hope that you have fun exploring different roasts and discovering what your personal palate prefers. Remember that tastes change over the years so if it has been a while since you have tried a certain roast, give it another go, you never know! May your cup and your heart always be full of all that’s good.
