Gourmet Coffee Collection

EXTRA DARK ROAST

Extra dark roasted beans are roasted for longer than light, medium, medium dark, and dark beans. They’re almost always roasted past the second crack of the bean. See below for more specific information about roasting past the first and second crack of the bean. This results in quite an oily bean with low acidity levels and deep, dark flavors.

Extra dark and dark roasted beans tend to create coffees with nutty, caramel, and chocolate flavors. Coffees prepared with dark roasted beans are richer in flavor than light roasted beans. This is one reason why dark roasted beans are usually recommended for cold brewing, a process that typically results in a mellower, sweeter coffee.

 Most of the individual flavors of dark roast beans are roasted away during the longer roasting process, but dark roast coffees still offer a rich depth of flavor. This flavor comes from the roast profile rather than the bean itself. If you want to balance flavor with body, medium roast beans may be a good fit.

MEDIUM DARK ROAST

Medium dark roasted beans are another middle ground bean. They’re roasted for just a few minutes longer than a medium roasted bean, usually until the second crack. This stage indicates that the coffee is fully developed.

Medium dark roasted beans have less acidity than light and medium roasted beans, and a deeper, more complex roast profile. They serve as an introduction to the fuller-bodied flavors usually found in darker roasted beans, but they offer more of the bean’s original flavor than dark roasted beans.

Medium dark roast beans are a good choice for people who enjoy the deeper roast profile of dark roasted beans but miss the variety of flavors and aromas that can be found in lighter roast profiles.

MEDIUM ROAST

Medium roast coffee beans provide a middle ground, or a balance, between lighter roasts and darker roasts. They balance acidity with body to create coffees that showcase both the flavor of the bean as well as the depth of a slightly darker roast profile.

Medium roasted beans are roasted somewhere between the first and second crack. Medium roast beans also typically produce the sweetest cups of coffee. When coffee beans are medium roasted, the natural sugars in the beans have enough time to develop without burning or becoming bitter. In the US in 2020, 51% of consumers bought medium roast beans, making medium roast the most popular roast level in the US at the time.

Medium roast beans are popular because they’re less intense than light roast beans, but they don’t completely lose the individual aromas and flavors of the natural coffee bean. Their rounded flavor profile makes medium roasted beans a versatile choice for lots of different types of coffee.

MEDIUM LIGHT ROAST

Medium Light roast is very similar to a Medium roast, as it also provides a middle ground, or a balance, between lighter roasts and darker roasts.
Medium Light roasted beans are also roasted somewhere between the first and second crack.

Medium and Medium Light roast beans typically produce the sweetest cups of coffee.

FIRST AND SECOND CRACK STAGES OF ROASTING

In coffee bean roasting, "First Crack" and "Second Crack" are crucial stages that signify the progress of the roasting process and have a significant impact on the flavor profile of the coffee.

First Crack: This is the stage in the roasting process where the beans start to expand and crack audibly. It typically occurs around 385°F to 400°F (196°C to 204°C) internal bean temperature. During first crack, the moisture inside the beans begins to evaporate rapidly, causing the beans to expand and crack open. This release of pressure creates an audible cracking sound, similar to popcorn popping. First Crack is often seen as a milestone in the roasting process, marking the transition from light to medium roast profiles. The flavors at this stage are characterized by brighter acidity, pronounced aroma, and a lighter body.

Second Crack: Second Crack happens at a higher temperature, usually between 435°F to 446°F (224°C to 230°C) internal bean temperature. During Second Crack, the cell structure of the beans breaks down further, resulting in a second, more rapid cracking sound. This stage is associated with darker roast profiles, such as medium-dark to dark roasts. The flavors developed during Second Crack include more caramelization and the emergence of richer, deeper notes. However, it's important to note that going beyond Second Crack risks over-roasting the beans, leading to the loss of origin characteristics and the development of bitter or burnt flavors.

Understanding these two stages is crucial for coffee roasters as they provide important cues for achieving desired roast profiles and flavor characteristics in the final cup of coffee.