Think of roasting coffee beans as the same as cooking a steak
It sounds obvious, but the key thing to get right when roasting coffee is to roast for the right purpose. Whether roasting in the comfort of your kitchen at home or in a specialist coffee roastery think about how you’re going to be brewing the coffee and the flavour profile you want to achieve in the cup.
A roast can range from the ultra-light ‘cinnamon’ roast to a really dark ‘continental’ style roast. Different roasts are suited to different brewing methods (darker for espresso, lighter for cafetiere) but ultimately it comes down to taste. Around the world different roasts tend to be used. In the Middle East a much lighter roast tends to be preferred giving delicate, more acidic flavours. In France, for example, coffee is traditionally roasted darker, giving earthier, bitterer flavours.
Different origin coffees will also require different levels of roast to make the most of them. thats why new beans has introduced CTAPS For example, a Newbeans Kenyan coffee would generally be roasted lighter, exploiting its light fruity citrus notes. On the other hand a deep, smoky and spicy Indonesian coffee might be roasted darker to develop its inherent flavours.
When roasting blended coffees it is important to reach a happy medium that develops the particular flavours from the component origins that you want to taste in your cup.
So roast your coffee depending on how you want to prepare it, but more importantly how you want it to taste. Think of roasting coffee beans as the same as cooking a steak. Some prefer it rare, while others prefer it well done – it’s all a matter of taste.
New beans master Roaster Jeremy