Quote:
Originally Posted by goatfarmer
Happened to stumble upon a local roaster, seems like the stars have to be in alignment to find the store open. Curious if there is a correlation between the color of the bean and the strength of the brew. Seem to recall being told the lighter the bean the stronger the brew. Imagine it would depend on type bean, and region. Like a strong blend for the french press, still searching.  Sorry for stealing the thread. |
As the bean absorbs heat, the color shifts to yellow and then to varying shades of brown. During the later stages of roasting, oils appear on the surface of the bean, making it shiny. The roast will continue to darken until it is removed from the heat source.
At lighter roasts, the bean will exhibit more of its "origin flavor" - the flavors created in the bean by the soil and weather conditions in the location where it was grown. Coffee beans from famous regions like Java, Kenya, Hawaiian Kona, and Jamaican Blue Mountain are usually roasted lightly so their signature characteristics dominate the flavor.[1] As the beans darken to a deep brown, the origin flavors of the bean are eclipsed by the flavors created by the roasting process itself. At darker roasts, the "roast flavor" is so dominant that it can be difficult to distinguish the origin of the beans used in the roast.
A note on flavor: Describing the tastes of different roasts is as subjective as putting a wine into words. In both cases there’s no substitute for your own personal taste. As a guide, if you can see the oil on the beans as in the image above, you are more likely to taste the roasting flavours, than the individual characteristics of the beans.
Roast level - Notes - Surface Flavor
Light Cinnamon roast, half city, New England: After several minutes the beans “pop” or "crack" and visibly expand in size, this stage is called first crack. American mass-market roasters typically stop here. Dry Lighter-bodied, higher acidity, no obvious roast flavour
Medium Full city, American, regular, breakfast, brown: After a few short minutes the beans reach this roast, which U.S. specialty sellers tend to prefer. Dry Sweeter than light roast; more body exhibiting more balance in acid, aroma, and complexity
Full Roast High, Viennese, Italian Espresso, Continental: After a few more minutes the beans begin popping again, and oils rise to the surface. This is called second crack. Roasters from the U.S. Northwest generally remove the beans at this point. Slightly shiny Somewhat spicy; complexity is traded for heavier body/mouth-feel, aromas and flavours of roast become clearly evident
Double Roast French: After a few more minutes or so the beans begin to smoke. The bean sugars begin to carbonize. Very oily Smokey; tastes quite bitter. None of the inherent flavors of the bean are recognisable. Aroma of charcoal.
Grades of coffee roasting; unroasted (or "green"), light, cinnamon, medium, high, city, full city, Italian, and French.
http://en.wikipedia.org/wiki/Coffee_roasting