What's In a Roast?

PortafilterProcrastinator

So light / medium / dark are quite self explanatory.

But then there are filter / espresso / omni.

Some roasters give a roast level, some roasters separate by ‘brew method’.

When giving a roast level, some say ‘good for filter and/or espresso’, some say nothing.

When categorising by brew method, same again, some reference roast level and others do not.

So, if you want to brew a coffee by multiple methods, how do you go about selecting beans? Are there certain things you look for?

LMSC

Great post and it is timely.

We drink espresso either as a black or as a latte. However, I also brew every day either a V60 or a clever — if I want a long steep.

My family isn’t a fan of fruity notes. They prefer medium dark, if not darker roasts. I love light and medium light. It’s difficult to strike a balance.

I grab a bag and if I find it as medium dark, I always freeze them mostly for family use (ex: Chocolate Point, Bom Jesus and most of Extract Coffee roasts).

Increasingly, I am staying clear of roasts , which are meant for espresso. I find them too dark (medium dark) to my taste buds.

These days, I call the roasters and ask for medium light or light. Otherwise, I will only buy if the bag mentions both espresso and filter.

My question is, are not filter roasts fit for espresso? The roasters always discourage this. My view is they are relatively on the lighter side and is also good for espresso , if that’s what we are after. Any views?

DavecUK

LMSC My question is, are not filter roasts fit for espresso? The roasters always discourage this. My view is they are relatively on the lighter side and is also good for espresso , if that’s what we are after. Any views?

Sometimes they can be sometimes not…it depends heavily on the type/origin of coffee. I just had a light roasted Colombian twice fermented as espresso and it was great….good in filter too.

PortafilterProcrastinator

DavecUK Sounds like the start of a bad joke…

So as well as origin, is there anything in the first profile that can influence which brew methods might be better?

I’ve heard beans from Guatemala can be difficult to extract using filter, so I’ve avoided then to date. Perhaps over cautiously.

I am like LMSC - I really enjoy a variety of brew methods and am now really finding I prefer things on the lighter side. Thankfully so does my wife on the roast side of things, but really only drinks lattes.

Trying lots of different origins from different roasters is a lot of fun, but perhaps need a couple of staples to subsist alongside wider experimentation.

LMSC

DavecUK Hmm. You have been doing this for ages. Could you give us pointers - regions whose filter roasts are suitable also for espresso or otherwise ? It will really be useful.

DavecUK

LMSC It’s not that easy…but generally kenyans, mexicans, some ethiopians….but it does depend on the particular coffee

e. The only way really is to try it and see how you like it.

HVL87

LMSC have you tried North Star? They don’t roast for a particular brew method although may suggest what it suits best, often both filter and espresso. As others have mentioned Foundry is worth checking out too.

As with you I find beans roasted for espresso to be medium/dark in profile so tend to avoid them if I am looking to try a new and interesting light roast. I’ll lean towards roasters who don’t specify roast level or brew method and simply go by tasting notes and the included details of the coffee.

Occasionally I might cup a new coffee to set a benchmark before trying it as espresso, V60 and aeropress.

MediumRoastSteam

LMSC - Dave hit the nail in the head there:

DavecUK The only way really is to try it and see how you like it

Just because someone says this is an espresso roast or this coffee is only good for filter, it doesn’t mean the same applies to you. After all, you are pushing water under pressure through coffee. Whether it tastes good or bad you are the only one who can tell whether you like it or not. If it wasn’t for some people who bought the third wave of coffee upon us, we would still be drinking some dark roasted robusta rich espresso typically served on Italian bars…. And would think that was the one and only way forward.

Let me tell you a funny story: I once went to visit Dave and brought some coffee with me that I was really pleased with, enjoyed and liked it… a lot. I shared some with Dave, and we both had an espresso. I loved it, and would happily order it again - and did. Dave, on the other hand, thought the coffee was so bad it might’ve been a roast defect. 😊

So, moral of the story: it’s all a reference point. Let your tastebuds guide you.

DavecUK

PortafilterProcrastinator Oddly enough I prefer Guatemalan as filter.

LMSC

Dusk almost an expectation that espresso means relatively dark

Unfortunately, that’s been my experience. We get a bag stating medium, it isn’t. It’s medium dark. We have a popular bag of a particular origin from a popular roaster, it’s surprisingly unevenly roasted.

PortafilterProcrastinator Haven’t settled on a coffee that I would like as a subscription yet.

Dusk

I think there is almost an expectation that espresso means relatively dark as that’s what is “traditional”. I know this is quite a generalisation and good roasters will offer a range of espresso roasts. I personally prefer medium to lighter roasts.

LMSC

HVL87 have you tried North Star? T

Thx for the tip. I have Foundry recommendation from @MediumRoastSteam on top of my list for next month. I will add Northstar to the list.

Dusk

LMSC

I’m in a similar position, I have a bag of “medium” roast from a well known roaster and it’s very dark. I’m disappointed but it’s the first poor buy I’ve had from them after trying about 6 different beans previously.

PortafilterProcrastinator

LMSC I’ve just had my first disappointing bag roast-wise. Although getting my machine has got the best out of it.

I think a little change in tack might be needed, at least as an experiment. Buy by roast level only and see what the differences are across brew methods.

tompoland

FWIW Kenyan and Ethiopian are my go-to countries of origin for my beans (I drink only espresso, no milk, no water).

PortafilterProcrastinator

tompoland Do you have a preferred first level/ roaster?

LMSC

PortafilterProcrastinator

Was there before. I find light and medium light are good for both espresso and views. We are then on a sliding scale to the right for brews. The medium is passable for me, though not a great fan. The fruity and floral bags come out on top.

The espresso roasts are no go for brews; the bags that mention both espresso and filter can be either good or just ok for brews.

The risk of going by roast level is, I find some of the roasters labelling of the roast level as too generous on the left (starting with light). That’s the challenge. 😊

MediumRoastSteam

LMSC - Also, some coffees roast levels might not necessarily convey their development time. For instance, a decaf coffee will always look a lot darker than it’s non-decaf cousin - if it makes sense.

LMSC

MediumRoastSteam It does. Does it mean, the lack of chemical components, which make up Caffeine, accelerate the roasting process making the beans darker - all other things being equal in terms of roast parameters? For simplicity, I am ignoring the origin and the other characteristics of beans.

MediumRoastSteam

LMSC - No idea of the reasons why. I just noticed from experienced and that was also what a the head roaster at Rave told me a few years back.

LMSC

Some get to know decaf reads examples

It’s the removal of caffeine and the decaf process, both of which result in weaker shell contributing to the overall darkness compared to the normal beans roast.

https://perfectdailygrind.com/2017/11/what-roasters-need-to-know-about-decaf-coffee/

https://www.sagebrushcoffee.com/blogs/education/swiss-water-decaf-coffee-looks-dark

DavecUK

LMSC The first article had an interesting -photo. The beans in the first container look a tad…uneven?

At first I thought the top one was a mix/blend, but I read it again, and I think the top one is the decaffeinated version.