![]() When brewing espresso, especially with the Flair, light roasted beans are not very forgiving to under extraction, and usually require a higher temperature of brew water around 205 degrees F (96 degrees C). Finally, lighter roasts will also have a lower amount of crema, again due to the roast level. You’ll notice this difference in hardness when grinding for espresso, especially with hand grinders such as our Royal. Because these beans are lightly roasted, they will also appear quite dry because the beans haven’t been roasted long enough to extract many oils. These beans are also lighter in color and will feature a floral or fruity smell when opening the bag. Light roasting is done to maintain the flavor profile of the original bean, and to ensure that those flavors are not overpowered by the roasted flavor itself. Light Roast – Lightly roasted beans are higher in acidity than their darker roasted counterparts, and usually have a light floral or fruity flavor.In general, there are three major roast profiles: light, medium and dark. Today, with more attention being put on quality throughout the supply chain in the craft coffee world, most independent cafes and roasters focus on lighter and medium roasts to bring out more of the local and inherent flavor of the beans themselves. In the past, and when coffee was originally gaining popularity across Europe, the trend was to roast darker as a strategy to hide or minimize defects in the coffee, resulting in a burnt and sometimes flame-roasted taste. Pre-brewing, one of the most important factors in terms of the taste of your coffee, is the level of roast that your beans have undergone. What Are Roast Profiles and How Does It Impact Taste? This is part of what makes coffee tasting so diverse and fun! Each process will drastically change the coffee’s flavor. The three most popular ways to process coffee are washed process, natural process, and honey process and are differentiated by when the coffee skin and pulp are removed from the seed during the drying process. Regardless of where it is grown, coffee is actually the seed inside of the fruit of a coffee tree, not a bean at all! Coffee will take on different tasting notes and characteristics depending on the soil and climate of where it is grown, but also how it is processed once it is harvested off of the tree. Brazil exports the largest volume of coffee, followed by Vietnam and Colombia. Today, coffee grows all across the world, but mostly along the equator and between the Tropics of Capricorn and Cancer. About 40% of coffee grown around the world is Robusta, and is traded on a completely different market than Arabica coffee.īased on the volume of genetic diversity found in heirloom and natural growing coffee varieties found in Ethiopia, it is considered to be the progenitor of Arabica Coffee. Robusta can have a higher caffeine level (almost double!) and higher acidity, contributing to a flavor profile that most consider to be harsh. Robusta – Long considered around the world to be of a lower quality, Robusta typically grows in a wider range of climates and altitudes making it a more resilient, higher yield coffee plant.In lighter roast levels, Arabica can take on many different flavors from floral to sweet and fruity. When compared to Robusta, Arabica is lower in acidity, lower in caffeine, and generally has a smoother and more delicate flavor. ![]() Arabica – Historically considered to be the higher quality and better tasting coffee, Arabica requires higher altitudes for growing, more moisture and the plants are more susceptible to damage.So, in the context of Arabica vs Robusta, who would win in terms of the best tasting coffee? Most will overwhelmingly say that Arabica is the higher quality and better tasting bean, but it’s absolutely up to your preference. While coffee beans differ in size, caffeine content, terroir and processing, they will fall into one of two species of the Coffee genera: Arabica and Robusta. In general, any roasted coffee can be used in any type of extraction method, including espresso. When you see a package of coffee listed as “espresso,” it only means that the coffee roaster recommends that blend for use in an espresso machine. Contrary to popular belief, espresso is not a specific type of coffee bean. ![]()
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