Coffee beans in their raw form do not have the taste and flavour that can be sipped in the beverage. These beans must be roasted to perfection to prepare a delicious drink that is refreshing and energising. The aroma and taste of the coffee is developed after the roasting process. It overpowers the impact of the brewing process and the age of the beans.
Thus, coffee lovers should have the right knowledge about the different types of coffee roasts that they must try. Sticking to just one type will prevent you from understanding the variety of flavours that can be rejoiced. So, here is a list of the different coffee roasts to try on your next visit to a popular cafe in Melbourne.
1. Light-Coffee Roast
Light-roasted coffee is the most common type of flavour used in cafes. The lightly roasted beans are light brown and have a matte texture. They are prepared at a temperature ranging between 180 degrees Celsius and 205 degrees Celsius. The coffee prepared from these beans is light and high in acidity. They are also known as cinnamon roasts and are the brightest because of the lack of oils. These beans have the maximum caffeine content because longer roasting leads to a reduction of acidity and caffeine.
2. Medium Coffee Roast
The medium coffee roast makes the beans appear darker than light roast beans. These are not dry like the light roast ones and have some oil on them, which makes them look glossy. The medium roast coffee is usually the most preferred flavour among coffee lovers and is served at all renowned cafes in Melbourne. These beans are roasted at a temperature ranging between 210 degrees Celsius and 220 degrees Celsius. It is considered to offer a more balanced texture, aroma and flavour. The long roasting period allows sugar-like flavours to burst in the beans and reduce acidity.
3. Medium Dark Coffee Roast
While many cafes in Melbourne skip this roasting range, it is quite enchanting. The medium dark coffee roast can be achieved by roasting beans at a temperature ranging between 225 degrees Celsius and 230 degrees Celsius. They are darker than medium roast and oilier in texture. The heat eliminates the acidity and brings out a better taste of the beans. It is also known as Vienna roast coffee and has a bittersweet taste. It can also have a slight tinge of chocolate and caramel flavours due to the long roasting time.
4. Dark Coffee Roast
The maximum roasting takes place with dark coffee roast at a temperature ranging between 240 degrees Celsius and 250 degrees Celsius. These beans are black in colour and appear oilier. The long roasting process makes the beans release their natural sugar and develop a caramelised taste that coffee connoisseurs can quickly identify. It is the least acidic coffee and tastes bitter and smoky. It has minimum caffeine content and is used to prepare the Espresso roast which is highly popular in European countries.
Wrapping Up
Roasting coffee is an art that is mastered by baristas in Melbourne who are aware of the flavours and textures of roasted beans. As a coffee enthusiast, it is vital to understand the science behind the different roast types to enjoy them with awareness.
