We all know and love the smell of coffee. Its warm, earthy, smoked aroma is the scent we turn to when in need of a pick-me-up. Now, to some, all coffee smells, and tastes, the same, but to a select few, this notion is offensively false.
Coffee is so abundant. It comes from all regions of the world, so it only makes sense that each of these places’s own flavor impacts the bean. To help you further enjoy this beautiful beverage, I am going to run through the different roasts and explain some prominent flavor profiles.
There are three types of coffee roasts: light(blonde), medium, and dark. Blonde roasts are considered to be mellow, and light brown in color compared to the rest due to their lower roasting time. Often, when people ask which coffee is the strongest, the answer will often be the blonde roast. This is because it has had less time to roast, thus making it stronger than the rest. However, in actuality, the caffeine differences among these three roasts are minimal. Medium roast coffee is, as its name suggests, the in-between roast. It is not too soft, like the blonde, or too strong, like the dark. The medium roast is often referred to as “American roast” because it is generally preferred in the United States. The final roast is the dark roast. These beans are roasted for the longest period of time and although have the strongest taste of the three, contains the least amount of acidity.
The amount of time spent roasting greatly impacts the flavor and strength of coffee, but it goes further than that. Coffee beans are harvested from all over the world, so local flavors can often be tasted, or smelled, beneath each sip and whiff. Some local flavors include subtle hints of spice and various levels of earthiness.