The level to which a coffee is roasted is mainly determined by a few things:
• The actual green coffee bean used
• The grade
• The variety
• The hardness
• Where it was grown (shaded and highland grown is what we prefer)
• The Cultural background to coffee drinking.
The lower the quality of a coffee bean the darker the roast has to be to extract any flavor out of the bean. One of the reasons for this is that the coffee taste comes mainly from the oils in the bean, and as you roast the bean darker, more of the oil comes to the surface (it is actually pushed out almost). The better beans can be full of flavor at very light roasts. Also, as you roast, more of the sugars are converted to caramel.go to this link for more updated information.
The darker the roast the more burnt the caramel.
The folks at Quaffee ensure that their coffee beans are roasted to a level where we have found them most tasty. This normally means past the first pop and no further than second pop starting. It is worth noting that the darker the roast, the fresher the roasted bean has to be to fully enjoy it; since the closer the oils are to the surface, the less they are protected from exposure and it is commonly known that oil exposed to light goes off quicker.
Culture plays an important part in the expectation of taste. Most cultures prefer a particular taste because it has become a tradition. The French dark roast their beans (about a 15), the Italians not as dark (about a 14). This is mainly because there is a belief that darker roasts decrease acidity. It does, but it also decreases flavor, replacing delicate coffee flavors with an almost burnt toast taste. Most of Europe chooses the darker 13+ roasts. This may be related to the fact that although Europeans initially started drinking their coffees from the true source, namely Africa, once the modified beans made it to Brazil, and the Robusta’s were introduced in the 30’s, the only way flavor could be reached was to dark roast. We at Quaffee believe that these roasts are not desirable, and none of our roasts will ever go past 12, otherwise it is disposed of.need more information?visit http://www.sweetmarias.com/library/node/2926.
Third Wave of Roasting
The third wave of roasting is upon us. The first wave was dump flame and roast, the second controlled the roast a bit more, but still preferred the darker roasts; the third is one that is profile-driven and continually changing.