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Have you ever found yourself wondering what the different roasts of coffee mean? Many people assume that all coffees are processed the same way, but in the world of the best coffee roasters, the roast makes all the difference! Here at Lavanta, we are proud to import the best quality green coffee beans online and roast them right in our store, but your favorite beans may also be roasted somewhere else—or, maybe you want to explore the excitement of roasting your own coffee beans! In any case, today we will share the difference between the various roasting profiles, how they get roasted, and how the roast affects the flavor.

Basics of Coffee Roasting
Roasting the coffee beans is so important because it can release up to one thousand different compounds affecting taste and smell! Without roasting, your cup would likely be green and grassy. To roast, coffee beans are carefully exposed to heat and allowed to cook for some time.

Light or Dark Roast?
While there are many different degrees between “light and dark” roast coffees, the basics stay true for every degree. Coffee that is very lightly roasted is typically more acidic, with a bold, vibrant flavor. As the coffee is roasted further, the fruit compounds break down, and more sulfuric compounds can be tasted. Many people enjoy a medium roast to balance the fruity, light flavor of light roasts and the smoky, burnt flavors of dark roasts. Speaking of dark roasts, these are roasted the longest, often resulting in a pleasantly burnt flavor and low acid. There is no “right or wrong” way to enjoy your coffee, so try to experiment with different roast levels to find the one that makes your taste buds tingle!

Roast Expertise
Roasting coffee beans is about more than just getting them hot. Unlike microwave popcorn, each coffee roaster has his or her own preferences, and these preferences affect the taste. For example, some coffee beans taste delicious when roasted quickly, while others do better with a slow roast to maximize flavor. Slower roasts typically reduce acid, which can help those who are sensitive or avoiding acidic beverages. If your coffee roaster in NJ knows if you are planning to use an espresso machine or a filtered brew method, your roast can be adjusted to perfectly suit these brewing types.

We hope you enjoyed our brief introduction to the coffee roasting process! If you have more questions, or want to try some of the best, fresh-roasted coffee in New Jersey, stop by Lavanta Coffee Roasters today!

Have you washed your coffee? If it isn’t washed, it is dirty? Those of us who work professionally in the coffee roasting field know these terms well, but for those new to the coffee industry, the different types of washing and processing that a coffee bean goes through before it reaches your cup can be confusing. Today, we’re sharing our expertise on the coffee roasting process so you can make the best choices for your best taste!

Washing
When one processing coffee by “washing” it, otherwise known as “wet processing,” the coffee bean goes through a lot before you drink it! The bean, or cherry as it is often called at this stage, goes into a machine that removes its outer skin and allows the seeds and the surrounding substances to ferment in water for about 2 days, releasing the flavorful sugars and acids that give coffee its distinct taste. Longer fermentation results in stronger-flavored coffee. Washing is the most-frequently used processing technique and is often used for high-end coffees.

Unwashed
If washing gives coffee all those benefits, why skip it? A natural or “dry processing” has been used for centuries, far longer than the “wet” method, and produces equally delicious results in a different way. These coffee beans are laid out flat in the sun and rotated regularly for two to six weeks, allowing the flavors to develop. The seeds are then removed. This strategy requires less complex equipment, and is well-suited for desert regions where water supplies are poor.

Happy Hybrid: Semi-Washed
For those seeking the best of both worlds, semi-washed coffee starts off like the wet method, with machines removing the skins, but then the beans are allowed to dry in the sun, like the dry method. This process provides some of the benefits of each, and is often easy for farmers. The flavor tends to be somewhere in the middle as well.
Ready to experiment with your new knowledge? This is the perfect opportunity to host a coffee sampling party—for one, or for friends! Don’t forget to check out the best selection of bulk green coffee beans, café kopi luwak, and fresh-roasted beans from Lavanta coffee roasters!