Types of Roasts

Coffees can be roasted in many ways to produce very different results:

Just after the first crack in the roaster is when you’ll produce a light roast. At this stage, the coffee’s natural acidity is preserved. A light body and mild cup characteristics reveal a delicate flavour.

The point just before the second crack in the roaster is when a medium roast is produced. The coffee is fully developed before any oils appear on the surface of the beans. This extra roast time allows for more caramelization and improves the richness, body, and mouth feel, while naturally offsetting acidity.

As the second crack can be heard from the roaster, a medium-dark profile is created. The coffee has reached full caramelization and richness, making its acidity even more subdued. The beans will have a very light oil sheen and the cup will have a deep coffee flavour, without the nuances of a dark roast.

After the second crack, the coffee will become fully covered in oil, without allowing the beans to carbonize. Deep, rich flavour and heavy body dominates, while the acidity of the coffee is completely diminished.

Long after the second crack, the beans are allowed to fully oil and carbonize slightly. At this level, the flavour profile is influenced by the carbonization of the coffee. Only strictly hard beans (SHB) or strictly high grown beans (SHG) are suitable to roast at this level - softer coffees are prone to fire and could burn.