You have been making my mouth water! I have a question. Why are some coffee beans light brown and dry, whereas others are dark and moist? It has always puzzled me.
You are viewing a single comment's thread from:
You have been making my mouth water! I have a question. Why are some coffee beans light brown and dry, whereas others are dark and moist? It has always puzzled me.
Very good question actually, the difference is all in the length of time you roast coffee. I roast coffee to be brewed by drip filter, aero press, hario v60 - these methods prefer a lighter "dry" roast as you say. When you roast coffee for a longer time, it get's darker and cracks a second time where the oils from the centre of the bean are drawn to the surface - hence being "dark and moist" - this roast style is normally used for espresso brewing - high pressure shots of 1floz espresso that are then mixed with hot milk for cappuccino or latte. So when coffee is roasted - the length of roast time will be dictated on how it will be brewed.
Oh, so the longer it roasts, the more moist it becomes? The aroma from the dark moist beans is something else!
Indeed, and a dark oily roast is very "strong" - when brewed with say a filter machine "percolator' it will have an intense taste - but will loose the delicate flavours that you can find when it is roasted lighter. When you make cappuccino or latte with lot's of milk - the darker oily roasts help the coffee flavour pop through the milk - a light roast mixed with lot's of milk just tastes of hot milk. But a light roast brewed by filter or drip - taken black or hint of milk can bring out a whole world of new flavours. It's very much like photography and how you Frame the picture and maybe post edit - little things can make a massive difference.
I buy Trader Joe’s dark roast. So far, it’s my favorite coffee.
Back in my other persona now. LOL! Thanks for the information you have shared about coffee! I enjoyed my dark roast this morning as usual!