AUG 11, 2022

When you think of coffee, you probably think of the dark brown beans used to make your morning cup of joe. But have you ever wondered why coffee is roasted? It may surprise you to learn that coffee starts as green beans. All coffee beans are initially green. So why go through the trouble of roasting them?

It turns out that roasting coffee beans is essential to develop their flavor. The roasting process brings out the natural oils in the beans, which gives coffee its distinctive aroma and taste. Depending on how long they are roasted, coffee beans can develop a variety of flavors, from light and fruity to rich and chocolatey. Roasting also helps to remove any bitterness from the beans, making for a smoother cup of coffee. So next time you take a sip of your favorite brew, remember that it wouldn’t taste nearly as good without the roasted coffee beans.

So essentially, the roasting process is crucial because it decides the flavor and aroma of the coffee. 

Roasted coffee beans can be stored for a long time but lose their flavor over time. That’s why freshly roasted coffee is best enjoyed within two weeks of being roasted.

Coffee roasting is an art and a science, and there are many different ways to roast coffee beans. Likewise, there are various ways to roast coffee beans, and each method can produce different results. 

For example, drum roasters use indirect heat to slowly roast the beans, while hot air roasters use a stream of hot air to roast the beans more quickly. 

As a result, drum-roasted coffees tend to have a more even coloration. In contrast, hot air-roasted coffees can be more consistent in the final result. 

No matter what method is used, there are three key things that will affect the quality of your roasted beans: 

The length of time that the beans are roasted will determine the lightness or darkness of the roast. The longer the beans are roasted, the darker they will become.

The temperature at which the beans are roasted will also affect the lightness or darkness of the roast. 

The higher the temperature, the darker the roast.

The amount of air circulated during the roasting process will also affect the lightness or darkness of the roast. 

The more air that is distributed, the lighter the roast.

Time is a factor that impacts coffee freshness. The longer the beans are stored, the more likely they are to become stale and lose their flavor. 

This is why consuming your coffee beans within two weeks of purchase is essential.

The lightest type of roast is light roast coffee. This results in a lighter-colored bean with more caffeine, higher acidity, and less body. 

The light roast flavors are brighter and more complex, with notes of fruits and berries. Some people find that light roasts have a crisper taste, while darker roasts can be sweeter and heavier.

PROS

Lighter body and flavor

More caffeine

Less bitter

CONS

It tends to bring out the citrusy flavors, which some might interpret as acidity (but it's not.)

The medium roast has a light to medium-light brown color with no oils on the surface. It is a versatile type of coffee that everyone can enjoy. It has a rich flavor without being too bitter and can be enjoyed with or without milk. 

Medium roast coffee beans are roasted for a more extended period of time than light roast beans, which allows them to develop more flavor. It has a light body with a slightly less pronounced acidity than the light roasts. 

PROS

It makes a well-balanced and delicious morning cup

It is typically less acidic than the dark roast

It has more body and richness

CONS

It can be a bit more bitter if not applied to a suitable coffee cultivar.

This results in a more intense flavor, and the beans are often darker in color. Many people enjoy dark roast coffee for its rich, full-bodied taste. However, others find it too strong or bitter. 

There are many different ways to make dark roast coffee. The most common method is to roast the beans for longer, but some coffee roasters also use a higher temperature. This creates a more uniform product but can also result in some bitterness. 

PROS

It has a more robust flavor than light roast coffee

It is less acidic than medium roast

It is more nutrient-dense

CONS

It sheds more oil and fat on the surface, resulting in the beans losing their flavor more quickly.

In recent years, there has been a shift in the coffee roasting landscape. Where once dark roasts were the norm, lighter roasts are now becoming more popular. 

This change is due to many factors. 

Firstly, coffee drinkers are becoming more adventurous and willing to try new things. Light and medium roasts offer a more vibrant palette of flavors than dark roasts, and many people find them more interesting and complex. 

Secondly, the rise of specialty coffee has led to a greater focus on quality over quantity. Light and medium roasts bring out more of the unique flavors of each coffee bean, making them ideal for discerning palates. 

Finally, technological changes have made it possible to roast coffee beans more evenly, resulting in a smoother, more consistent flavor. 

Whatever the reason, it’s clear that light roast coffees are on the rise.

We get this question often. And the answer is: Yes but that applies only to char-dark roast coffee (which we never do at Spirit Animal.)

Over-roasting – and this applies to all food – gives birth to Polycyclic Aromatic Hydrocarbons (PAHs.) PAHs are a by-product of pyrolysis—the chemical decomposition that occurs when organic materials are exposed to heat. 

Along with acrylamide, PAHs are the prime culprits behind the occurrence of cataracts, kidney and liver damage, and sometimes even DNA mutations, like cancer.

Too much dark roasting places coffee beans under high temperatures for prolonged times, increasing the risk of these ugly components forming inside the coffee bean. 

So make sure that, even if you prefer a darker roast, your coffee beans are never darker than a medium-dark brown color.

There are a lot of different factors that contribute to the flavor differences between lightly roasted beans and dark roasted coffee. 

The bean type, growing conditions, roast profile, and cold brew method all play a role in the final flavor of the coffee.

When it comes to bean type, there are literally hundreds of different varieties of coffee beans that can be used for light or dark roasts. 

So, it’s hard to say definitively that one type of bean will always taste better when roasted light or dark. 

However, certain beans tend to fare better with specific roast profiles. 

For example, coffee beans from Honduras often have bright, floral flavors that are best showcased in lighter roasts. But theris always an exception to the rule: like our Yellow Catuai & Parainema:)

The growing conditions of the coffee beans also have an impact on the final flavor of the coffee. 

For example, coffee beans grown at high altitudes often have brighter, more complex flavors, while beans grown at lower altitudes are more mellow and balanced.

Light roasts tend to do well with methods requiring longer extraction time, like a French press or drip coffee.

This is because the light roast beans haven’t been roasted for as long, so they haven’t developed as many of the oils and compounds that can make coffee taste bitter.

Dark roasts are often better suited for shorter extraction methods, like espresso drinks. 

Since the longer roast time brings out more of the darker flavors and compounds in the beans, which can make coffee taste burnt or harsh if extracted for too long.

Different coffee drinkers prefer different roast profiles. If you’re looking for a light roast, we have several to choose from. 

Our medium roasts are perfect for those who like a little more flavor to their coffee. 

And if you love the deep, chocolatey flavors, there is a sumptuous Yellow Catuai waiting for you, too. 

So what are you waiting for? Try our different coffees today and find your favorite roast profile.