While working hard to nail the perfect bone dry cappuccino or cold brew concentrate makes perfect sense, no matter how you take your coffee, you’re missing one of the biggest factors that affects the taste: The roasting process. Roasting brings out the aromas and flavors of the coffee bean. And how the beans are roasted will determine the true taste of your cup of coffee, as well as its caffeine content. We spoke with Giorgio Milos, master barista and coffee expert for illy, to learn more about the roasting process, what the different types of roasts mean, and which roast pairs best with each brewing method.
Roasting (or Toasting) Coffee
Let’s start with the basics: Coffee beans are actually not beans at all. Rather, they’re seeds; green, hard, and barely aromatic. What we know as coffee beans—brown, fragile, and filled with strong, enticing aromas—are a result of the roasting process. “I like to call it coffee toasting because that’s really what it is,” says Milos. “Similar to toasting a slice of bread, you’re heating the coffee beans at the right temperature for just the right amount of time before the coffee beans can get burnt,” says Milos. The end result should be a perfect shade of brown and deliciously fragrant coffee beans.
Knowing Your Roast Types
The most common coffee roasts are light, medium, and dark (and sometimes extra dark). Of course, many roasters have specialty names for their flavor roasts as well, such as Breakfast Roast or French Roast. Think of these as marketing terms rather than roast styles. In general, the majority of roasts fit within the three categories of light, medium, and dark. “There is very little industry standard when it comes to roasting, so each roast can be slightly different from another,” says Milos. “You may need to try a few different varieties of roasts to find the one that matches your personal preference. As a starting point, I recommend looking for 100 percent Arabica coffee, which is higher quality with an inherently smoother taste.”
