Coffee Roast Level - Light, Medium or Dark? Or is there a better way?

[@pasf4118]

great video, like graphic temp

[@shanewilson2152]

Enjoyed your video 👍☕

[@penultimatename6677]

I think there are two issues to concern ourselves with when purchasing coffee. You mention both but I believe only address one of them. First, if I hear you right. The bean should be roasted for optimum flavor of the bean. Certainly makes sense. Do all roasters think this way? Or do they specifically go for light, medium and dark only to satisfy the tastes of the public? Without considering the optimal roast. Other roasters might say there are different optimal points depending on the flavor notes one wants to bring out. Suggesting the type of roast from light to dark is to bring out a specific flavor. I believe you are saying the bean will determine whether it is considered light, medium or dark as others describe it. Now we know you are roasting at the point a bean will produce the best flavor. For the consumer left in the dark on how to set the grind to get a 2:1 ratio in 25 to 30 seconds. Why not create a precise density scale that may also aggregate with moisture content to put on the bag? It could force the grinder companies to comply with some sort of standard. It then can help us determine the optimal grind size. I am amazed how precise we are with type of processing, wash, dry. The exact altitude, type of bean, country, roast date and then recipe. But no mention of density which I have to believe is extremely important. Thank you and would love to read your comments.

[@buxtonroastery2337]

I can't speak for other roasters and everyone should do what they feel is best for them, this is our method and I do come from a scientific background so this is how like to approach it. As for density this hugely effects the roasting process and coffee does vary dramatically in density but having an exact indicator of density before brewing is less critical. Density can be described as d=M/V which is just the mass divided by the volume. Depending on how you grind your coffee this will change its volume thereby changing its density. The moisture content of green coffee is ideally between 10-12% and we test our green coffee regularly to make sure this is maintained. Roasted coffee as trace amounts of moisture and equipment that could accurately measure that level of moisture would be prohibitively expensive. I'm afraid there really is no short cut to the dialling in process, at least not that we have found yet, but that's why its so satisfying to get that great shot of coffee.

[@davidrussell9662]

This guy has to be a Physicist, sciencing the shit out of coffee roasting. I like it.

[@abcde4774]

What's a better roasting level for Arabica Coffee? Medium or Dark? TIA!

[@nirdeshdevshrestha2941]

Thanks for the video. Yes I could use some help. I am also a roaster using HB-l2. Need a helping community to address my small questions

[@alaskavaper966]

In the US there are terms to describe bean roast level such as 'city', 'full city, etc. What are your thoughts on such descriptors? Very nicely done, informative video.

[@buxtonroastery2337]

Apologies for the delay in reply, the Roastery has been rather manic over the past few months. The terms city, full city etc. are again a description of colour which is open to interpretation this is why you see a large step in roast level between the various terms. The coffee tends to be roasted to fit a certain term as opposed to roasting the coffee to its optimal level for that specific coffee.

[@malakititi7794]

I use long slow roasting I don’t have cracks (1st or 2nd) even after 40 min! I Like a Turkish coffee (very dark) but I want to keep some of that flavors Would appreciate some of your advices regarding the roasting Not sure if I asked a clear question here.

[@veganpotterthevegan]

Roast far faster. You really wanna keep it under 15min if you can with your roasting device

[@jamescasey6785]

The roast terms "City", "Full City", "Full City Plus",etc. is fine BUT, what do they really refer to? Are there any real applicable set standards for these terms (and others as well), or is it only a rough subjective application, especially with any specific roaster? Seems like a very broad, open, and personally applied term to most roast. Is this actually the case, or am I missing something here? Thanks for any applicable input.

[@buxtonroastery2337]

Absolutely spot on, do what's best for the coffee not fit a predetermined box.