Is the coffee bean a fruit! Yes, those coffee beans we know and love are actually the pits of a fruit. The fruit looks a lot like a cherry and is referred to as a coffee cherry. Coffee beans before roasting are small and varied in size based on origin and have almost no taste. The beans are usually semi-soft and green in color at the time of picking. After roasting is when they gain their aroma and final roasting profile that delivers that wonderful coffee taste.

There are many factors which determine how coffee is going to taste in the end. Some of these factors include:

• Processing Method

• Age of the coffee beans

• Grind

• Brewing method

However, the roast level is going to determine the actual final taste profile.

The color of a coffee bean can be helpful in identifying roast levels. Generally, it ranges from light to dark. Common roasting levels are:

• Light Roast

• Medium Roast

• Medium-Dark Roast

• Dark Roast

As the name suggests, light roasts are lighter in color, mostly light brown. This level of roast is utilized to preserve the flavor and aroma of the coffee beans origin. They are drier in appearance with no oil on its surface. This is due to the shorter roasting profile time.

The green beans are heated in a temperature range of 350 – 400 degree Fahrenheit and roasted just before what’s known as first crack. Popular light roast categories include Light City, Half City and Cinnamon.

A Medium roast profile is able to retain the aroma and flavor of the coffee beans up to an extent. They also appear drier and lack a noticeable oil on their surface. This roast level has less caffeine than the lighter roasts.

For achieving medium roast levels, you need to heat the coffee beans between 400 and 430 degree Fahrenheit. Usually, the beans are roasted till the first crack is complete and the second crack just starts to appear audibly during the roasting process.

Some popular names for this roast profile are Regular Roast, City Roast, American Roast and Breakfast Roast.

In a medium-dark roast the raw coffee beans start to get some oil on the surface and take on a darker color. They also have a heavier body when compared to lighter and medium roasts. This roast level makes the coffee take on spicy notes in the final taste.

To achieve medium-dark roast levels the beans need to be heated between 435 to 450 degree Fahrenheit. The beans need to be roasted till the start or middle of the second crack.

They are also known as Full-City Roast and Vienna Roast.

By this level the natural aroma and flavour of the coffee beans is replaced by the roast. The beans are dark brown with an oily surface. The caffeine in these beans is fairly reduced and develop a burnt and ashy final taste profile.

To reach the dark roast level the coffee beans need to be heated in between 465 to 480 degree Fahrenheit. The coffee beans are heated until the second crack is complete and sometimes even go further to achieve the final tasting profile desired.

Some popular names include Italian Roast, French Roast, Continental Roast and Espresso Roast.

Coffee beans tend to lose their original aroma and flavor as they turn darker. The caffeine levels in the beans start to reduce as they get darker. They also start losing their density in comparison to lighter roasts. That’s why a dark roasted coffee bean is going to weigh less than less light roasted coffee bean.

Acidity is also something that the beans lose the longer they are roasted at the higher temperatures and the oil starts to appear on the beans surface.

The different roast levels can sometimes be confusing. With the understanding that the flavor and aroma of a coffee depends mostly on its roast levels. Below are some tips to choose the right roast level for you:

• If you want a natural flavor with a bit more caffeine coffee then go with the light roast.

• If you don’t like high acidity in your coffee then go with the medium or medium-dark roast levels.

• If you don’t like too much caffeine and want an option to drink more coffee through out the day, you should go with the darker roast levels.

A very common myth was that the darker a coffee, the stronger it was and the more caffeine it contained. While lightly roasted coffee was considered weak or lower in comparison to a darker roast. Nowadays lightly roasted coffee is gaining in popularity.

It all comes down to personal preference on which roast level someone prefers. Anyone who likes caffeine in their coffee should go with the lighter roasts and anyone who prefers less caffeine should go with the darker roasts. The lighter roasts will deliver a milder profile while a darker roast will typically deliver a stronger tasting experience.