The main difference between coffee roasts—light, medium, and dark—comes down to how long and hot the coffee beans are roasted, affecting flavour, aroma, acidity, and caffeine
content. Here’s a quick breakdown:
1. Light Roast
Colour: Light brown
Surface: Dry (no oils on the bean surface)
Flavour: Bright, fruity, floral; highlights the origin of the bean
Acidity: High
Body: Light
Caffeine: Slightly more than darker roasts (by volume)
Our example: Smooth Operator
2. Medium Roast
Colour: Medium brown
Surface: Still dry, maybe a slight sheen
Flavour: Balanced; a mix of origin flavours and roast flavours (nuts, chocolate)
Acidity: Moderate
Body: Medium
Caffeine: Slightly less than a light roast (but not much)
Our examples: Best- Kept Secret and My Organic- Kader’s Remedy sits slightly more on the dark side of medium.
3. Dark Roast
Colour: Dark brown to almost black
Surface: Shiny, oily surface
Flavour: Roasty, smoky, bitter-sweet; less origin flavour, more of the roast character
Acidity: Low
Body: Heavy
Caffeine: Slightly less than medium and light roasts
Examples: French Roast, Espresso Roast, Italian Roast
If you’re into the origin flavours (like citrus from Ethiopia or chocolate from Colombia), go for a light or medium roast.
If you like a bolder, less acidic taste, a dark roast might be your thing.
Espresso is usually made with medium to dark roasts for a richer body and crema.
