Telling The Difference Between Light, Medium, and Dark Roasts

With the dizzying array of coffee blends – coffee is now one of the most popular drinks across the world. The many options available is what makes consuming coffee from different strains the most wonderful experience that anyone could crave for. The plethora of coffee flavors and types gives one the reason to explore the different available coffees in a variety of unique ways. Exploring each other’s personal preferences, different coffee origins, and different brewing methods can be such a fun experience. Coffee roasters in Las Vegas, Nevada, have some of the best varieties of coffee available for you to enjoy the tasting process. 

Paying attention to all the small details of coffee experiences can just as easily help you understand coffee. One such topic that we will explore today is: concentrating on coffee roast profiles. 

The different roast profiles are categorized into three, namely:

  • Light roast – Light roast coffees are a lighter shade of brown. It retains the brighter flavors of the coffee. As a result, light roasts have a higher acidic value and contain more nutty and fruity flavors. 
  • Medium roast – On the other hand, medium roast coffees have a deeper shade of brown in comparison to the light roast. Ideally, they are roasted to about 400-415 degrees Fahrenheit. As the coffee beans are roasted to this degree, they retain subtle flavors and some caramel tones of longer roasted coffees. They exhibit a medium level of acidity and have a medium body. Medium roasts are a specialty among the many different types of coffee drinkers and roasters. These coffee strains have a more well-rounded experience in terms of acidity, flavor, and body. Coffee roasters in Las Vegas in Nevada and coffee roasters in Henderson offer a variety of medium roasts that are popularly known for their flavor and tones. 
  • Dark roast – Dark roast is characteristically known popularly as a result of a dark brown color that has an oily surface. These roasters are at a higher temperature than the medium roast. They are roasted beyond the second crack as well. They do not retain any of the subtle characteristics that feature deeper flavors that taste a tad bit toasty. They have acidic value and have a high body. They exhibit flavors that are chocolatey, have a sweet caramel, and have other nutty notes. 

The process of roasting coffee is essential, and doing so increases the chances of coffee being soluble. Doing so makes it easier for the flavors to be extracted from the beans. Roasting adds flavors and aroma to the coffee. At the same time, roasting coffee is not an easy task; in fact, it is a demanding task that requires vigilance. Nevada coffee roasters diligently process the various roasts of coffee beans to specific degrees drawing out the flavors.