Working at the cafe for the past decade, I have encountered many customers wanting to experiment with coffee roasting at home and asking the differences between roasts. Here is a simplified picture of what different roasts mean.. Generally, you also have to take into consideration where the coffee is coming from and roast it accordingly ... this is done in order to maximize the flavor profile of a specific roast and bring out the descriptive notes you so often read on a label "chocolate, orange, acidic etc"
We specifically do not like burning our coffee - where oils are apparent on the bean and in a hopper... personally, we find that decimates the delicate tones of whatever bean we are roasting.Â
The National Coffee Association is a fountain of knowledge - should you choose to delve deeper in roast types, coffee history etc.Â
Happy reading!Â
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