Roast Coffee: What Exactly Is It?

From cultivation to your cup, coffee goes through a long journey: green beans are obtained from the coffee cherry and then roasted and processed into the coffee you know. It is only through roasting that the beans develop their characteristic brown color, aroma and flavor.

In this article, you will learn:

• What exactly roast coffee is.

• The difference between green coffee and roast coffee.

• Why coffee is roasted.

• Which roast levels exist.

• How roasting influences flavor and brewing.

• Which roast level suits which brewing method.

• Why the roast date is important when buying coffee.

What Is Roast Coffee?

Roast coffee is coffee made from green coffee beans that have been heated during a roasting process.

Before roasting, coffee is referred to as green coffee. The beans are usually greenish, considerably harder and very different in flavor from the coffee you know from the store. Heat fundamentally changes them:

• Their color turns brown.

• The beans become larger.

• Their weight decreases as they lose moisture.

• Numerous new aromatic compounds develop.

• Flavor and aroma emerge.

• Their chemical composition changes.

Roast coffee is not a coffee variety of its own. Both Arabica and Robusta can be sold as roast coffee. The only decisive factor is that the green coffee beans have been roasted.

Why Is Coffee Roasted?

Green coffee already contains many flavor precursors, but it does not taste the way we expect coffee to taste. Roasting is what turns the green beans into aromatic coffee.

During heating, numerous chemical reactions take place. Sugars and amino acids react with one another, a process known, among other things, as the Maillard reaction. This produces many of the flavors we associate with coffee, including notes of chocolate, citrus fruit, berries and caramel.

The so-called caramelization process also plays a role. During caramelization, sugars change under the influence of heat and contribute to the coffee’s color, sweetness and roasted flavors. Depending on the temperature, roasting process and duration, different flavor profiles develop.

In short: Roasting brings out the coffee bean’s flavor and has a major influence on how your coffee will taste later.

How Is Roast Coffee Produced?

For coffee drinkers, the roasting process can be summarized in a few steps.

1. Green coffee is heated

The green coffee beans are heated in the roaster. Their temperature rises continuously, and the first changes in their structure begin.

2. The beans lose moisture

A large amount of the water contained in the beans evaporates. As a result, the beans become drier and expand. Their surface and structure also change.

3. Color and flavor develop

The initially green beans become yellowish and eventually brown. As roasting progresses, more and more typical coffee and roasted flavors develop.

4. The roasting process is stopped

As soon as the desired roast level is reached, the beans are cooled quickly. They then continue to release carbon dioxide for a certain period. This process is known as degassing and is important for brewing later.

Which Roast Levels Exist?

The roast level gives the beans their character.

How intensely the beans are developed depends, among other things, on the temperature, roasting time and individual roast profile. In simple terms, we distinguish between light, medium and dark roasts—from fruity and vibrant to bold and full-bodied.

It is important to note that there is no fixed standard. Every roastery sets its own benchmarks and interprets the perfect roast level in its own way.

Light Roast

Light-roasted coffee beans are roasted for a comparatively short time. As a result, many of the green coffee’s characteristic properties are retained more strongly.

Typical characteristics include:

• fruity and floral aromas

• citrus or berry notes

• more pronounced acidity

• complex and diverse flavor profiles

Light roasts are particularly well suited to filter brewing methods such as pour-over, Chemex or French press. They are not inherently “better”; rather, they are ideal for anyone who enjoys delicate, fruity and vibrant flavors.

Medium Roast

Medium roasts often combine the delicate, lively notes of light roasts with the stronger, fuller-bodied character of dark roasts.

Medium-roasted coffee is suitable for a variety of brewing methods, including pour-over, Chemex, French press, automatic coffee machines and traditional coffee makers. It is a good choice if you prefer a balanced and harmonious flavor.

Dark Roast

With dark roasts, the beans are developed more intensely. They take on a dark brown, sometimes slightly glossy surface. Fruity and floral notes recede into the background, while pronounced roasted flavors such as chocolate and caramel dominate. Dark roasts are also typically characterized by a full body as well as smoky or slightly bitter nuances.

Dark roasts are particularly well suited to espresso, automatic coffee machines and traditional coffee makers, especially if you prefer bold coffee with low perceived acidity.

Good to know: The caffeine content cannot be determined solely by the roast level. Other important factors include the coffee variety, the amount of coffee used and the brewing method.

How Does Roasting Influence Flavor?

Roasting shapes a coffee’s character and influences which flavors are most noticeable. However, these are only general tendencies. The origin, variety, processing method and quality of green coffee also play an important role. For example, a coffee from Ethiopia can taste completely different at the same roast level than a coffee from Brazil or Colombia.

The brewing method also changes the flavor experience: grind size, water temperature, brewing time and dosage can significantly influence the result.

Which Roast Level Suits Which Brewing Method?

There is no fixed rule—taste is personal. As a general guide, you can follow these recommendations:

• Filter coffee: Light to medium roasts are common; they bring out fruity and complex flavors particularly well.

• French press: Light to medium roasts; they allow body and complexity to develop nicely.

• Espresso: Medium to dark roasts are common; they provide bold flavors and a balanced crema.

• Automatic coffee machines: Medium to dark roasts are popular because they produce an intense and harmonious flavor.

• Coffee with milk, cappuccino or latte macchiato: Stronger roasts generally hold their own well against the sweetness and creaminess of the milk.

Ultimately, the best roast is the one you enjoy. Try different coffee beans and brewing methods to discover your personal favorite flavor profile.

What Does Roasting Have to Do with Coffee Quality?

The roast level alone is not a reliable indicator of quality. Coffee quality begins with cultivation, harvesting, processing and the careful selection of green coffee. High-quality beans can be roasted light, medium or dark depending on which characteristics and flavors are intended to be highlighted.

Dark-roasted coffee can also be made from carefully selected, high-quality beans and processed with great care. A bold roast gives the coffee an intense, full-bodied character and can emphasize certain flavors. Although a strong roast can make some characteristics of green coffee less noticeable, it does not replace the coffee’s original quality. The quality of the beans and the care taken during roasting are therefore both decisive factors.

How Long Does Roast Coffee Stay Fresh?

Roast coffee continues to change after roasting. During the first few days and weeks, it releases carbon dioxide and gradually loses aroma over time. Oxygen, light, heat and moisture accelerate this loss of quality.

It is therefore best to store your beans:

• airtight

• in a dry place

• away from light

• at a consistent room temperature

For more tips on proper storage, take a look at our article on storing coffee beans.

Whole beans generally retain their aroma longer than pre-ground coffee because grinding creates a much larger surface area that comes into contact with oxygen.

Roast Date and Best-Before Date: What Matters?

The best-before date indicates the point up to which the manufacturer guarantees certain properties when the coffee is stored correctly. The roast date can provide additional information about the coffee’s freshness, but it is not stated by all suppliers.

However, freshly roasted coffee is not necessarily at its best immediately after roasting. After roasting, the beans first need time to degas. How long the ideal period lasts depends, among other things, on the roast level, the beans and the brewing method. In espresso, excess carbon dioxide still trapped in the beans after roasting can affect the brewing process. This can cause the coffee to be extracted unevenly, for example. The flavor of filter coffee also continues to change after roasting as the beans gradually develop their full flavor profile.

When buying coffee, pay attention to the best-before date, suitable storage conditions and the quality of the coffee.

Conclusion: Roast Coffee Is More Than Just a Brown Bean

Roast coffee is produced when green coffee beans are roasted with heat. Roasting creates the typical coffee and roasted flavors and influences the coffee’s taste.

Light, medium and dark roasts each produce different flavor profiles. Which roast best suits you depends on your personal taste and your preferred brewing method.

When buying coffee, therefore, consider not only the roast level but also the origin, quality, best-before date and proper storage. Discover our coffee varieties now and find the coffee that best suits your taste and preferred brewing method: Discover our coffee varieties.