At Theos Coffee we roast coffee beans to Light, Medium, Medium-Dark and Dark Roast 

We use Medium roast in our Espresso Bars

​

What is the difference

The roasting level is one of the most important factors that determine the taste of your  coffee. 

Roasting at high temperatures cause oils to be released at the surface of the beans which influence the flavour.

​

Light Roast Coffee

Light roast happens when the bean's internal temperature reaches somewhere between 180 – 205°C (355 – 400°F). 

At this point you usually hear a cracking sound, due to the beans expanding in size. 

Light roasts are not roasted much beyond this first 'crack'. They exhibit acidic flavors, have no oil at the surface, and are best used for pour-over coffee.

​

Medium Roast Coffee

Medium roasts usually result from roasting temperature ranges between 210 -  220°C  (410 - 428°F), which is usually the range before the 'second crack' occurs. Medium roasts are not roasted beyond this 'second crack'. 

Medium roasts have more body and less acidity and caffeine than light roasts, and are typically characterised with a balanced flavor profile.

​

Medium-Dark Roast Coffee

Medium-Dark roasts usually result from roasting temperature ranges between 225 -  230°C  (437 - 445°F), which is beyond the time when the 'second crack' occurs. 

At this roast level, you start to see significant amounts of oils being released to the bean's surface. 

Organic acids start to burn at these temperatures, and more bitter and sweet flavours start becoming more dominant.

​

Dark roast coffee

Dark roasts usually result from roasting temperature ranges between 240 -  250°C  (465 - 482°F). 

Temperatures of 250 °C are rarely reached or exceeded; otherwise you will get a coffee with predominant charcoal like flavours. 

Dark roasts have no acidity, and have bitter, smoky and sweet

flavours. Dark roasts have less caffeine than lesser roast levels.

How Do Different Coffee Roasts Taste?

Usually darker roasts have more sweetness. 

But an important factor of sweetness is green bean selection (i.e. high quality green beans). If the green bean has no sugar to begin with, or has high acidity, it will be hard to extract the sweetness via roasting. 

​

At the end of the drying phase, at around 150 °C the Maillard reaction takes place. Melanoidins are produced which influence the flavour of the coffee.

Coffee beans that spend little time in the Maillard reaction phase tend to have more sweet notes (and acid tones which get 'burnt' at higher roasting levels. 

At higher temperatures, caramelization occurs, which also impacts the sweetness level of your coffee.

​

​

How To Choose a Roast Profile?

If you are trying to figure out which is the best type of roast for your taste, the best way is to try different types of beans and different preparation methods. 

Read our Barista advice in our Blog

Light roasts tend to work best for pour-over coffee; if you use them for espresso, you will get a flat acidic shot with almost no crema or oils.

On the contrary dark roasted coffee works better in a more intense coffee brewing method like espresso or stovetop.

​

​

What is The Healthiest Coffee Roast?

According to the Coffee Universe, the biggest difference in light to dark roasts is the levels of chlorogenic acid and antioxidant qualities.

Studies show that there is a higher content of chlorogenic acid in lighter roasted coffee. Therefore the lighter roast seem to offer higher antioxidant properties, making them better for the drinker. 

The study also found that light roast was better for protecting against inflammation and cell damage compared to its dark roast counterpart.

 

What Roast of Coffee is The Smoothest?

When it comes to cup profile, smoothness is often a buzzword that people look out for. A smooth coffee has body but doesn’t have any sharp or bitter notes. It is balanced, well rounded and usually has enough depth to carry through a milk based coffee.

The smoothest roast profile is a medium roast. Neither light and acidic or dark and bitter, a medium roast coffee is usually the choice of most smooth coffee lovers.

​

​

Why we use Italian Roast in some Theos Coffee blends and

What is Italian Roast

One of the darkest roasts of coffee, an Italian Roast has a rich burnt flavour and a smokey aftertaste. It is preferred for espresso because it produces a thick full body. Allegedly, it was named Italian because the popular espresso drink was invented in Italy. 

When it comes to roasting, this style of coffee is primarily roasted passed the "second crack" meaning the coffee beans pop twice in the roaster machine. This is achieved by roasting at a lower temperature for longer periods of time and using lower air flow through the roaster to achieve more natural smokey flavours.

​

​