If we order a steak at a restaurant, we expect it to be offered in at least three ways: “…rare, medium or well done?” And, as such, even coffee can be “cooked”, or roasted, in different ways according to the personal preference of the consumer or the final result that the roaster wants to obtain from the raw material. 

roasted coffee

Roasted coffee

Coffee is also one of the foods that benefit from the Maillard reaction through the roasting  “curve”.

Since it is impossible to find a curve that can work universally, a roaster should ideally roast each coffee type separately before blending them. It is therefore necessary to identify the correct roasting curve – the relationship between the time of exposure to heat and the relative temperature.

So, in order to satisfy a greater number of tastes, Mr. Bloom has provided three grades of roasting for its specialty coffee line. Let’s see what they consist of:

A light roasting maintains most of the original flavours of the raw material. It is perfect for those who prefer acidic and delicate flavours, suggesting floral and fruity aromas. It is also the recommended roast grade for percolation extractions, such as Chemex and V60.

The medium roast is the one that guarantees the best balance between complex aromas, dried fruit flavours and a balance between sweetness and acidity. This is an excellent compromise for those approaching specialty coffee for the first time.

light medium dark roast

In order from left to right: dark, medium and light roasting

A dark roast will give your coffee more body and hints of chocolate and toast and overall warmer notes. Usually, this roast grade is preferred for espresso where the contact time with the water is short.

Finally, it is of fundamental importance to measure the final “colour” of the coffee, with a special instrument called a colorimeter

The colour parameter Mr Bloom uses is based on the Lighttells scale: for the light roast it is 90, for the average 80, and for the dark 70.

Find out which grade of roast is best for you; ask me for advice, Mr Bloom is at your service!

Be aware, however, that excessive roasting brings hints of charcoal and can ruin all the original flavours of the coffee bean.

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