DARK OR LIGHT ROASTS?

Undoubtedly, roasting is an essential part of making coffee of the highest quality. Coffee is usually heated to a temperature of around 200 degrees Celsius during roasting. During the first roasting phase, the grains swell due to pressure and the resulting carbon dioxide, and the grains begin to darken slowly. The beans gradually lose weight and become increasingly brittle. In the last part of roasting, the beans’ chemical composition changes significantly, as more than 800 new compounds and aromas are formed during roasting, by which coffee is recognizable.

We often ask ourselves how it’s possible to taste only “burntness” when having coffee in a cafe or restaurant or rather a bitterness that is so unpleasant that it is felt in the mouth for the next few hours. The reason for such a negative experience of drinking coffee is roasting. Coffee is often too darkly roasted and consequently unfit for drinking. In the last decade or instead in recent years, the question has begun to be asked more often, even among non-specialists, whether intense and distinctly dark roasting of coffee beans is still appropriate.

For this reason, we wanted to raise coffee to a slightly higher level and dedicate a little more time to roasting. After several different attempts at roasting, it turned out that light roasting was more suitable for all coffees. For coffees such as Honduras Maracala, Nicaragua Paraiso, and Costa Rica San Rafael, the difference between dark and lightly roasted coffee was the most obvious. Dark roasting destroyed these coffee treats, and at the same time, prolonged roasting also reduced the quality of the coffee. With various roasting methods, we “awakened” the aromas in the coffee beans, which were suppressed by the more substantial (dark) roasting. With the gradual reduction of the roasting power, the smell of almonds became more and more pronounced, and it is enviable that we achieved all this without added fragrances!!! The scent of almonds in the Central American coffee San Dominigo AAA is a fine example.

In culinary developed countries, the trend of roasting coffee is already changing, but in Slovenia, we will need some more time and, above all, patience in this area. Undoubtedly, we are on the right track, as more and more people realize that light roasting of coffee emphasizes the authentic taste of coffee, which allows us to extract more decadent aromas and a more pleasant taste from coffee beans.

Luka Banovic, Banibeans