In general, we can classify the most common coffee roasts from light to dark ones. Well it is basically impossible to suffice the list, but we would like to show you what we have obtained from our years of coffee experiments.
Common Types of Coffee Roasts
As explained, there is light roasts, which are light brown in color. This has light body and carries no oil on its surface of the beans. Light coffe eroasts possess a toasted grain flavour and strong acidity. The original tastes of the bean are kept to a greater extent than in darker roasted ones.
Light roasts also keep most of the caffeine from the beans. Light roasted beans commonly have an internal temperature of 180°C – 205°C (356°F – 401°F). Around 205°C, the beans crack and expand in size. This is named “¾rst crack”.
So light roast commonly means a coffee which has yet to be roasted beyond the “¾rst crack”.Several common roast names in the Light Roast category are Half City, Light City, New England Roast, and Cinnamon Roast.
Next on our list is Medium roasts. This type ofroast coffee is medium brown in color with more structure and body than light one. Just like the lighter roasts, they do not have any oil on the bean surfaces. But, the medium roasts lack grainy taste of e light roasts, which exhibits more balanced aroma, flavour, and acidity.
Caffeine is a bit reduced, yet there is more caffeine than there is in darker roasts. Medium roasts attain internal temperatures between 210°C (410°F) and 220°C (428°F) — between the ends of the ¾rst crack and right before the outset of the second crack. Common roast names in the Medium Roast level include Regular Roast, City Roast, American Roast, and Breakfast Roast.
Next, there is Medium-dark roasts. These coffee roasts possess a richer, darker tone with some oil beginning to appear on the surface of the beans. Medium-dark roast has heavy body, compared to the lighter or medium roasts. The beans are well roasted to the outset or middle of the second crack, usually at around 225°C (437°F) or 230°C (446°F).
The aromas and flavours of the whole roasting process gets noticeable, and then the flavor of coffee may be a bit spicy. Among the most recognized names for medium-dark roast are Full-City Roast, which is roasted to the outset of the next crack.
The last type, yet by no means the least, types of coffee roast is dark roasts. Dark roasts coffee are brown in tone, or almost black. They have sheen of oil on their surface, which is commonly evident in the cup when dark roast coffee is being brewed. The coffee generally have a smoky or even bitter taste.
The amount of caffeine is dramatically decreased. To gain the level of dark roast, coffee beans are supposed to be roasted to the internal temperature of 240°C (464°F) —about the end of the 2nd crack — or even beyond.
So there you have it. These are of course only some of the types of coffee roasts out there. There are likely to be some other traits.