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?
The coffee roasting can be divided into three steps:
- 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;
- Intermediate reactions – when sugars break down and caramelization, we smell that delicious peanut and nut aroma;
- 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
- Body – mouth sensation caused by persistence (intensity)
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
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.