How To Adjust The Preparation Of Coffee When The Roasting Is Different

Making good coffee or good extraction, the correct scientific term means balancing several variables.

In addition to the method of preparation and the proportion of coffee and water, you should keep in mind the roasting profile of the coffee, as if you prepare a lighter roast coffee and a darker roast coffee in the same way, you will have different results that can need some adjustments to have a well-balanced cup.

Variations Of Coffee Roasting

We know that the type of coffee roasting affects its taste in the cup. The same coffee, in different towers, will taste differently. This happens because the longer the coffee stays in the roaster, the more natural sugar the bean is consumed. Therefore, the darker the coffee roasts, the less sweetness it will have.

In general, lighter towers keep the flavours of coffees better, and this profile highlights floral and citrus notes. And those in the darkest towers, these more delicate notes can be dominated by the most chocolate and nutty tones.

Why should we extract coffee differently with varying roasting?

A perfect cup of coffee depends on the right level of extraction.

We talk about extraction because making a coffee is a process of extracting soluble compounds in roasted and ground coffee. As we make coffee with hot water, hundreds of compounds are extracted, resulting in the cup of coffee we drink every day.

The compounds responsible for the fruity notes and acidity are extracted first following the sugars that give the sweet taste. The compounds responsible for the bitterness are extracted later. Thus, if coffee is under-extracted, it can taste sourer because the sugars did not have a chance to enter the drink. And an excessively extracted coffee can have a lot of bitterness.

As the lighter roast grains are less porous than, the darker ones, the compounds will be extracted more slowly. For this reason, light roast coffees are generally used more in methods where water stays longer in contact with coffee, instead of faster methods such as espresso.

So if you make the same lighter and darker roast coffee in exactly the same way, you will get a different result in the cup.

How to adjust your recipe for a different roasting profile?

There are some variables that you can adjust to make your coffee in different towers; they are:

Water Temperature

There is no exact temperature you should use, but a temperature range (between 90ºC-96ºC, suggested by SCA) that also depends on the method of preparation. The higher the temperature, the faster the extraction will be. Some compounds will never be extracted at very low temperatures, so the cold brew tends to be sweeter and without bitterness.

So, if you are preparing a darker roast coffee, try using the water at a slightly lower temperature to avoid over-extraction and reduce the bitter taste. If you are using a lighter roast than usual, use slightly warmer water to speed up the extraction.

Preparation Time

Keep this in mind when choosing a preparation method. For example, to make an espresso, where extraction is super fast, perhaps light roasting is not the best choice.

Other Factors

It can be very interesting to make coffees with different towers, varying the grind, water temperature and preparation time, and see how it results in the cup.

But consider that over time, the coffee loses some of its flavours. Oxidation and degassing cause coffee to lose some oils and compounds that contributes to body, aroma and flavour. Therefore, after opening the packaging of your coffee, try to consume it within a month and store it correctly, away from light, moisture, heat and air.


What Is The Difference Between Medium-Light And Medium Roasting?

Coffee goes a long way to reaching your cup! It all starts at the farm, where it is planted and then harvested, going through drying, processing, classification until it reaches the roasting, where the magic happens, and the raw grains, which have a greenish colour, leave this brown stage, as we know it.

There is no single roasting pattern, which can vary from a lighter to a darker roast, with each type highlighting some of the coffee’s natural characteristics. But after all, what is the difference between the medium-light roast and the average?

Coffee Roasting

The coffee roasting can be divided into three steps:

  1. Dehydration – when the coffee bean loses the moisture it still has after drying, in the form of steam, it is characterized by a large temperature jump;
  2. Intermediate reactions – when sugars break down and caramelization, we smell that delicious peanut and nut aroma;
  3. Pyrolysis – this step requires more energy for the formation of more complex flavour molecules. Energy is also released in this phase.

We know that the type of coffee roasting affects its taste in the cup. The same coffee, in different towers, will taste differently. This happens because the longer the coffee stays in the roaster, the more natural sugar the bean is consumed. Therefore, the darker the coffee roasts, the less sweetness it will have.

To show the difference between the medium-light roast and the average, let’s compare the following characteristics:

  • Acidity – the perception of taste as citric, malic, tartaric and acetic acid, mainly felt in the lateral portion of the tongue (type, intensity)
  • Bitterness – opposite of sweetness (intensity)
  • Aromas – smell after hydrated
  • Flavours
  • Body – mouth sensation caused by persistence (intensity)
  • Colour

Medium-light roasting

In this roasting, the unique characteristics of the grain’s origin are preserved.

  • Acidity – bright citrus (intense)
  • Bitterness – very low
  • Flavours – medium
  • Flavours – diverse, exotic
  • Body – lightweight
  • Colour – medium brown, without oil on the grain surface

Medium Roast

In this roasting, the most intense acids are attenuated by sweetness in a formation that resembles caramel, and a touch of bitterness is present.

  • Acidity – noticeable, not too intense
  • Bitterness – low and present
  • Flavours – rich
  • Flavours – diverse, balanced
  • Body – medium
  • Color  – dark brown, rare presence of oils on the grain surface

Now that you know the difference between medium-light and medium roast how about making your signature speciality coffees?

You can choose the roast you like best or receive a packet of each roast every month to compare and make the most of the potential and peculiarities of each coffee.…


Characteristics And Curiosities About Coffee That You Did Not Know

The first thing that catches the attention of a good coffee is its aroma. This is the main feature and what every consumer looks for.

Did you know that the original name of the coffee is Qahwah and is born from the term of Yemen that it uses to name the wine? In Turkey, it is known as Kahveh and in Holland Koffie. Hence the name born in English: Coffee and in Spanish: Coffee.

Coffee is an aromatic drink widely consumed throughout the world. But the knowledge around this product is very scarce, or the essentials are simply known.

Coffee is one of the most popular products on the planet, and it is obtained from a bush seed that is known as coffee. Its seed is roasted and ground, to become powder. This is what we put in the filters to infuse the water and get the drink.

Coffee is usually consumed hot, but thanks to the innovations and adaptations it receives in the world, it can be drunk in different ways.

For a quality coffee to grow, a stable climate is necessary, where humidity and warmth prevail.

Within coffee, there is a substance that is known as caffeine. This is its main feature. It is ideal for stimulating fatigue and drowsiness. In addition to that, it provides the body with well-being and euphoria.

Coffee Characteristics

Coffee is the second product with the highest levels of commercialization in the world. According to the Fairtrade Foundation, more than 125 million people around the world depend on coffee for their daily well-being, with around 25 million farms producing 80% of the world’s coffee.

The first thing that catches the attention of a good coffee is its aroma. This is the main feature and what every consumer looks for. Its physical appearance or cup would be the second element to consider and, finally, its flavour.

Within the flavours of coffee we have: sweet, fruity, acid, pronounced, typical of coffee and tall. In the case of the body of the drink, it refers to the flavours and their persistence in the mouth and throat.

At this point, a moderate, balanced or complete body is sought. With regard to the acidity of coffee, it is your letter of introduction. This element can be dry or clear. If the taste feels unpleasant, we will be in the presence of a vinous, spicy, pungent or sour product.

Its impression, in general, refers to quality, where there are two aspects: it is accepted or not accepted. So you have a good impression. Coffee must have aroma, flavour, acidity and a pleasant body.

In the case of the seed, its characteristics vary according to its classification. The type of plant, geographical origin, condition of the grain and the roasting time come into play. Depending on where the coffee crop comes from, all its composition varies. In that sense, in the world, we find mostly two types of coffee seeds or plants: Arabica and Robusta.

Dividing both groups and looking at world consumption, Arabica coffee has a 70% share. The Robusta, less popular and quite discriminated against for being bitterer and having twice as much caffeine, the remaining 30%.…