The aroma and flavor that are locked inside the green coffee beans are released when they are roasted. Beans are retained in a green state, which allows them to be stored without losing quality or flavor. Green beans have none of the characteristics of roasted beans: they’re soft and spongy to the bite, and they smell grassy.
As the beans are rapidly heated to extremely high temperatures during roasting, chemical changes occur. They are immediately cooled to end the process when they reach the pinnacle of perfection. Roasted beans have a coffee-like aroma and weigh lighter since the moisture has been removed during the roasting process. They’re crisp to the touch and ready to grind and brew.
They should, however, be utilized as soon as possible after roasting to preserve the fresh roast flavor.
Light roasts
Light brown in color, this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through to the surface.
- Light City
- Half City
- Cinnamon
Medium roasts
This roast is medium brown in color with a stronger flavor and a non-oily surface. It’s often referred to as the American roast because it is generally preferred in the United States.
- City
- American
- Breakfast
Medium dark roasts
Rich, dark color, this roast has some oil on the surface and with a slight bittersweet aftertaste.
- Full City
Dark roasts
This roast produces shiny black beans with an oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage. Dark roast coffees run from slightly dark to charred, and the names are often used interchangeably — be sure to check your beans before you buy them!
- High
- Continental
- New Orleans
- European
- Espresso
- Viennese
- Italian
- French