Coffee Roasting Profile | Pour-Over and Espresso

1. Flavor Profile

a. Acidity

• Light Roasts: Lightly roasted beans, stopped at lower end temperatures, retain more acidity. This contributes to a bright and vibrant flavor profile, often characterized by fruity and floral notes.

• Dark Roasts: Darker roasts, achieved at higher end temperatures, have reduced acidity. This results in a smoother and more balanced cup, often with deeper, richer flavors.

b. Body:

• Light Roasts: The body or mouthfeel of light roasts is lighter and more delicate. This is due to the preservation of the bean’s original structure and minimal breakdown of cellulose and other compounds.

• Dark Roasts: Darker roasts develop a fuller, more robust body. The breakdown of cellulose and the formation of oils contribute to a richer mouthfeel, giving the coffee a more substantial presence.

c. Aroma:

• Light Roasts: Lighter roasts preserve more of the original bean aromas. These can include floral, fruity, and herbal notes, which are often more subtle and nuanced.

• Dark Roasts: Darker roasts develop richer and more intense aromas. Hints of chocolate, caramel, and even smoky notes become more pronounced, contributing to a complex aromatic profile.

2. Example of Pour Over Roasting Profile

a. Objective: Highlight brightness, acidity, and delicate flavors suitable for the pour over method.

b.Roasting Process:

• Temperature: Aim for a final temperature around 195°C to 200°C.

• Time: A medium to light roast profile, usually around 9-11 minutes.

• Development: Focus on a balanced development time post first crack to preserve acidity and floral notes.

c. Flavor Profile:

• Acidity: High, bright, and vibrant.

• Body: Light to medium.

• Aroma: Floral, fruity, and aromatic nuances.

3. Example of Espresso Roasting Profile

a. Objective: Enhance body, richness, and complex flavors suitable for espresso extraction.

b. Roasting Process:

• Temperature: Aim for a final temperature around 205°C to 210°C.

• Time: A medium to dark roast profile, usually around 12-14 minutes.

• Development: Longer development time post first crack to achieve a fuller body and deeper flavors.

c. Flavor Profile:

• Acidity: Low to medium, balanced.

• Body: Full and robust.

• Aroma: Rich, with chocolate, caramel, and nutty notes.

The roasting process significantly impacts the acidity, body, and aroma of coffee. By adjusting the final roast degree and development time, roasters can create distinct profiles tailored for different brewing methods. Light roasts, suitable for pour over, preserve acidity and delicate flavors, while darker roasts, ideal for espresso, enhance body and complexity.

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