Types of Coffee Roast

The boldest roasting profile available, dark roast coffee is roasted to a temperature of between 240°c - 250°c. This type is black in colour with an oily surface and a very bitter taste. The flavours are very pronounced with strong notes and often, hints of caramel can be found in these types of coffee roast. 

Medium-dark and dark roasted coffee beans go through what is known as ‘second crack’, relating to an occurrence during the roasting process. ‘First crack’ is when the coffee beans will audibly pop like popcorn or puff up slightly, whereas ‘second crack’ is a slightly softer sound. It means that if the roasting process continues long enough, coffee beans will go through a second crack, which is usually caused by the oils beginning to migrate from inside of the bean to the outside. 

Light roast coffee is also known as the first crack due to the fact that the beans are at the first stage of expanding and cracking.

This type of coffee roast is when the beans reach an internal temperature of between 180°c - 205°c and are very light in colour and dry with absolutely no oil present on the surface. The flavour profile will be quite acidic but you’ll also expect fruity notes and a more aromatic experience too. 

Dry/Natural Coffee Process

Dry process, also known as unwashed or natural coffee, is the oldest method of processing coffee. The entire cherry after harvest is first cleaned and then placed in the sun to dry on tables or in thin layers on patios.

The natural/dry process refers to when the bean is dried in the cherry before de-pulping. De-pulping is the process of separating the coffee seeds from the outer layer of flesh. After coffee cherries are picked, they must be de-pulped within 24 hours. If the cherries pass the 24-hour mark without being de-pulped, they may produce an overly fruity, rotten flavour that can ruin the quality of the coffee

Wet/Washed Coffee Process

The washed process is where the beans are dried without the cherry, de-pulped and then they are usually fermented to help in separating the rest of the pectin from the bean and parchment, then finally, the beans will be washed and cleaned before drying.

In the wet process, the fruit covering the seeds/beans is removed before they are dried. Coffee processed by the wet method is called wet processed or washed coffee. The wet method requires the use of specific equipment and substantial quantities of water.

Interestingly, coffee beans aren’t just the wonderful rich, brown colour with the flavour and aroma we all cherish – they’re actually green to begin with and smell grassy! It’s the magic of the roasting process that we owe to the fantastic flavours and scents of the humble coffee bean.

Once the beans are put inside the drum of the coffee roaster and they begin to heat up, the process causes a chemical change in the beans as they’re brought to a high temperature very quickly. Then, once they reach the ideal temperature for that particular roast, they get cooled rapidly in order to stop them being roasted further. The whole process may sound relatively simple, but it requires a keen eye to ensure they’re roasted to the correct standards.