Coffee roast levels: light, medium or dark?
The same bean can give you a bright, fruity cup or a heavy, pleasantly bitter one. The difference is the roast. Once you understand the levels, you can choose with confidence instead of guessing.
What roasting actually does
Green, raw coffee tastes nothing like the drink we know. Roasting develops the flavours: acidity and fruit and floral notes show first, then give way to chocolate, nuts and caramel, and with more time the taste of the roast itself takes over with its signature bitterness.
Light roast
Light brown colour, bright acidity, high aroma. This level lets the bean's own character show clearly, which is why single origin lovers prefer it. From our shelf: the light Oriental and the Ethiopia.
Medium roast
The balance point: more sweetness, gentler acidity, fuller body. It works with almost every brew method, which is why most of our Turkish and French blends are roasted medium. If you do not know where to start, start here.
Dark roast
Dark colour with visible oils on the bean, a pleasant bitterness, heavy body, cocoa and burnt caramel notes. It is the classic espresso choice because it stands up to milk in cappuccino and latte. From our shelf: Aladin Espresso Dark.
The roast dial on our products
Every product on our site carries a dial of 5 beans: one filled bean means extra light and five means extra dark. No jargon to memorise. Look at the dial and you know what the cup will be like.
