{"id":53810,"date":"2025-10-16T13:12:34","date_gmt":"2025-10-16T20:12:34","guid":{"rendered":"https:\/\/www.blindcoffeeroasters.com\/bcr\/?p=53810"},"modified":"2025-10-24T11:53:11","modified_gmt":"2025-10-24T18:53:11","slug":"flavors-of-different-roast-levels","status":"publish","type":"post","link":"https:\/\/www.blindcoffeeroasters.com\/bcr\/flavors-of-different-roast-levels\/","title":{"rendered":"Flavors of Different Roast Levels"},"content":{"rendered":"

Last time we learned about what happens to the coffee when it gets roasted<\/a>.\u00a0 Today we’re looking at how different flavors come out of different roasts.<\/p>\n

\"Photo<\/a><\/p>\n

Light Roasts<\/span><\/h3>\n

Through the Maillard Reaction, as coffee beans are exposed to heat, they will start to brown, and their amino acids break down and reform to have a slightly sweeter taste.\u00a0 We typically pull light roasts from the roaster after first crack starts but before it finishes.\u00a0 They are higher acidity and less bitter than darker roasts.\u00a0 Light roasts allow for more delicate flavors to be present in the cup, like floral notes.\u00a0 Additionally, they typically have a lighter body.\u00a0 Because light roasts have had less exposure to heat, they are best for retaining the uniqueness of a particular region and varietal.\u00a0 Check out BCR’s\u00a0light roasts here<\/a><\/span>.<\/p>\n

Medium Roasts<\/span><\/h3>\n

Medium Roast are the mainstay of specialty coffee.\u00a0 We learned last time that after first crack, the beans go into the development stage.\u00a0 Medium roasts are those pulled from the roaster at any point in the development stage.\u00a0 The longer exposure to heat gives medium roasts more sweetness than light roasts, and also tempers down the acidity.\u00a0 Also, medium roasts have a little more bitterness and more body.\u00a0 They are a great balance between showcasing the coffee’s uniqueness and the roaster’s skill.\u00a0 You can find our medium roasts here.<\/a><\/span><\/p>\n

Dark Roasts<\/span><\/h3>\n

After the development stage, the beans enter second crack.\u00a0 We typically pull dark roasts from the roaster in the middle of second crack.\u00a0 They are more bitter, and have very low acidity.\u00a0 Dark roasts tend to lose the sweetness that medium roasts have.\u00a0 Generally, dark roasts have less variation, so less of the uniqueness of each bean comes out in the cup.\u00a0\u00a0They also tend to have a fuller body and longer aftertaste.\u00a0\u00a0 Pick up our\u00a0Game Day Dark here!<\/a><\/span><\/p>\n

Something we love about coffee is the wide range of flavors the same coffee can have depending on its roast.\u00a0 It motivates us to keep\u00a0learning and trying new things with our coffee.<\/p>\n","protected":false},"excerpt":{"rendered":"

Last time we learned about what happens to the coffee when it gets roasted.\u00a0 Today we’re looking at how different flavors come out of different roasts. Light Roasts Through the Maillard Reaction, as coffee beans are exposed to heat, they will start to brown, and their amino acids break down and reform to have a […]<\/p>\n","protected":false},"author":497,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[344,345],"tags":[382,410,384],"class_list":["post-53810","post","type-post","status-publish","format-standard","hentry","category-all-about-coffee","category-brewing-methods","tag-coffee-at-home","tag-coffee-tasting","tag-great-coffee-at-home"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t