Roasting and Blending (cont.) A lightly roasted bean may range in color from cinnamon to a light chocolate tan. Lighter roasts are generally not used for espresso since they produce a sharper, more acidic taste than do darker roasts. Darker roasts, in contrast, have a fuller flavor approaching a bittersweet tang. The amount of oil drawn to the surface of the bean increases proportionately to the length of roasting time. As the roast darkens, caffeine and acidity decrease proportionately. Dark roasts can range in color from a medium chocolate brown with a satin-like luster, to an almost black bean with an oily appearance. The darker the roast the more you will taste the char, rather than the flavor of the bean. Extreme dark roasts will tend to have a smoky flavor, and are better suited for brewed coffee rather than espresso. More >>

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