Over a period of about 15 minutes under heat, the green coffee bean loses moisture, turns yellow, and then “cracks.” As it cracks, the bean nearly doubles in size, and begins to assume a light tan color. Once this stage is reached, the heat source is turned down, and the coffee rapidly darkens in color. When the desired degree of roast has been achieved, air-cooling stops the process.
KNOW YOUR ROAST LEVELS
The way a coffee is roasted has a big effect on acidity levels and overall taste.
|Light||Cinnamon color||Intense aromas with crisp, lively acidity and body|
|Medium||Light-brown color||Full in body yet with most of its acidity|
|Dark||Dark brown||Replaces acidity with a slight bitterness that creates a more pungent flavor|
|Very Dark||Dark brown oily beans||A primary pronounced carbony bitterness with a decrease in body|