THINK YOU CAN JUDGE ROASTED COFFEE BY WHOLE BEAN COLOUR OR CONSISTENCY OF COLOUR? THINK AGAIN!

Here are common myths about roasted coffee—and why they don’t hold up always in real world.

Myth 1: Uniform roast means evenly roasted beans.

Reality: Your Roaster knows better. Non-uniform roasts can be because of many reasons (Good or bad is another discussion). One of the reasons for non-uniformity could be the way the green coffee is processed. The green coffee processing method will determine the roast colour and its uniformity. Roasters chase a cup profile and not such uniformity. Remember proof is in the pudding.

Myth 2: The darker the roast, the stronger the coffee.

Reality: If stronger means higher Caffeine levels, then breaking the myth, caffeine barely changes with roast level. Darker roasts taste stronger due to flavour compounds, bitterness, and smoke notes, not more caffeine. Darker roasts however have more beans for the same grammage and this could  give you the extra caffeine hit, darker beans being lighter than coffee roasted as light profile.

Myth 3: The colour of the bean perfectly indicates roast level.

Reality: Colour is a rough cue, Again you will agree that processing of the green beans and residual sugar content in the beans relay the colour to a roast. Roasted Naturals coffee would always have slightly darker colour than washed coffee looking at the whole bean, but the Ground colour readings can be the same indicating light roast. Looking at the whole bean and deciding the roast level is not recommended. Always grind your beans (If possible Follow SCA guideline to grounding the beans) to determine the roast colour. Two coffees with the same colour can taste very different—colour alone isn’t a reliable map hence taste the cup not the colour (Who knows someone could taste colour).

Myth 4: Oil on the surface = stale or burnt beans.

Reality: A thin oil sheen on dark roasts ( Or for that matter medium roasts. Depends on how the roasters have roasted it.) is common and not a sign of spoilage. Oil can bloom as beans cool or in packaging. Staleness shows up as flat flavours as against assuming oily beans equivalent to staleness (Oily beans though could become stale quicker after the roast date). Claimed light roasts showing oils are indeed worrisome. You know better.

Myth 5: Light roast = weak and sour; dark roast = smooth and bold.

Reality: Taste depends on origin, roast degree, and brew method. Light roasts can be bright, nuanced, and balanced, these could be chocolatey as well though on the spectrum of  milk chocolate; dark roasts can be chocolaty or smoky with less acidity. It’s about flavour profile, not a straight ladder of strength.

Myth 6: You should always chase “the roast colour” to be good.

Reality: Great coffee comes from choosing a roast level that suits the bean and brewing method. Some beans shine at light roasts, others at medium, some excel dark. Roasters match roast to origin or green coffee quality and brew methods. Stop chasing the roast colour but ask your roaster for a cup profile that you prefer.

Myth 7: I need a coffee hit. Do I need a dark roast!

Reality: If caffeine is all you worry about, ask for specialty Robusta. You WILL get the caffeine hit. Robusta has higher caffeine than Arabica coffee. Try high quality arabica coffee for Flavor & aroma to drive enjoyment as for most drinkers (I equally enjoy a good Robusta). Focus on roasts with optimum resting period (for each roaster coffee resting period could be different depending on their roasting style), grind, and water quality to enjoy your coffee in the best way.

Finally, What’s a Fresh Roast??

I have had many roastery guests chasing for a roast which is just unloaded from the roaster. I get that, for some its procuring coffee in advance, but for others it’s the myth they are carrying about consuming fresh coffee. I always say each roaster is different, their way of roasting is different. Please ask your roasters how long you need to rest coffee and how the taste profile of the coffee would behave over the period. They know better as they live and breathe every moment chasing that optimal cup. For GB Roasters, our coffee is ready to be consumed by 3^rd day from the date of roast, peaking after the end of the third week and good for two months after the roast date. You notice 5 - 7% deterioration in taste notes after 2^nd month.

BOTTOM LINE: Roasted bean colour is just a crude guide, not a verdict. Taste tells the real story. When in doubt, try brewing and tasting the beans before you start JUDGING! Remember your Roaster, if not more, is equally vested in drawing best from the beans by not just brewing it like yourselves, but also roasting beans to their best profile.