There are many factors to consider when choosing the roasting level of coffee. Do you want a light, medium, or dark roast? What is the treatment of coffee to be roasted? How does processing affect the coffee roasting curve?

The method of brewing is also an important consideration. You would roast the coffee depending on whether it's going to be used for espresso or pour-over, but why should roasted beans be considered? And how do you adjust the roasting?

Why Are Roasted Beans Divided Into Pour-Over And Espresso?

Espresso is basically a completely different brewing method than dumping coffee. When we make espresso, we use hot water and pressure to extract the coffee ground. The extraction time is short, so we usually use fine grinding to extract the coffee flavor in a short time.

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Pour-over coffee takes longer to extract and is usually brewed with a coarser grind than espresso. Because more water is used to brew coffee by hand, it takes longer for the hot water to soak up the coffee substance, rather than extracting it through pressure. Even if the same coffee bean is brewed by hand, it will be less acidic and mellow than espresso.

Dark roasting coffee has more holes than light roasting coffee. This means that dark roasted coffee beans are more soluble, meaning that the substance is extracted more quickly, and a wider range of brewing methods are available than light roasted coffee.

Of course, some brewing variables can be adjusted, such as the degree of grinding to compensate, but in general, light roasting coffee is more suitable for slow extraction methods, such as pouring over. Darker roasted coffee, on the other hand, lends itself to faster brews, such as espresso. The difference is due to solubility, but in fact, it may not be straightforward.

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You can cook dark roasted beans by hand, or you can cook light roasted beans in a cooking machine. In some cases, a bean may be suitable for both pour over and espresso at the same water temperature, but to a completely different degree of roasting. It depends on what characteristics you want to bring out in the coffee and how to get out the flavor you want.

Roasted beans are often roasted in a completely different way, aiming at pour-over or espresso forms. Lighter roasted coffee, when brewed by hand, will exhibit floral and bright sour flavor properties, but when brewed with the same beans in espresso form, can produce unpleasant, irritating, and even sour coffee.

This difference is mainly due to different extraction rates. Fruit and sour are first extracted, followed by sweet and bitter. If there is not enough time to extract the sweetness of coffee, it will taste sour.

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How To Roast Beans With Different Cooking Methods?

If used for espresso beans, light roasting can risk under extraction and a sour taste, so most people roast beans for espresso beans deeper to ensure that the beans' contents can be extracted. But there are some roasting techniques that can help the beans have more soluble properties without having to roast them dark.

One of the most common misconceptions among roasted beans is that to get a well-balanced cup of concentrate, you must roast the beans deep. This is not always true. I usually roast the beans for concentration more slowly than my hand, but not necessarily more deeply.

Drip coffee is often roasted for a shorter period of time, which allows us to retain the original regional flavor of the coffee. But concentrate is a little bit different because we need to make the beans more brittle and easier to extract, so with espresso we all let the roasting period go on longer.

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Don't rely too much on the judgment of the cup when roasting espresso beans. As long as you brew it in a coffee maker, nine atmospheres of pressure change the results a lot, so you should brew it into espresso to judge the coffee.

Roast For Drip Coffee

Pour-over coffee reinforces the unique flavor characteristics of coffee, so the goal when roasting is to preserve specific regional flavors. Generally speaking, the longer beans are roasted, the richer they are, but at the expense of some of their acidity and fruity flavor.

Usually, the longer you roast, the more caramelization you get. If you want more fruit flavors, you can shorten the roasting phase. If you want a chocolate-like caramel flavor, try extending the roasting phase.

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Many customers will judge our coffee based on the brewing method, such as pouring over or machine brewing. The goal is to achieve a balance of sweet and sour and full bodied coffee. We like to have multiple layers of flavor that make the taste different in the front, middle, and back.

No roasting technique can create perfect pour-over beans, and we want our coffee to be a good experience for the drinker from hot to cold, not a coffee that's going to be weak and lose flavor when it cools down. Although each coffee will have a difference in flavor, we usually achieve the desired goal.

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Roast For Espresso

Espresso beans need to be easier to extract than pouring over, but how? Some roasted bean makers who spoke to the authors said they use longer roasting times than drip coffee, but do not necessarily require higher temperatures or deeper roasting.

When roasting espresso, we want to make the bean soluble to achieve the desired extraction results, and how to create bright acidity, which often requires a longer roasting time, leaving the beans with a looser structure. Maybe the post-detonation phase or even pre-detonation or both phases are critical, but we think the latter is the more critical phase.

When we cup these beans, they may not taste as balanced, but as long as sweetness dominates, we find that they work well when espresso, bringing out the acidity and achieving the final balance.

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Extending the roasting development time will result in a more detailed coffee flavor, making it easier to extract coffee in short bursts. Because of the change in coffee characteristics, it is easy to recognize the roast characteristics when cupping, but if you brew it well, you can enjoy a cup of coffee that is well developed in both roasting and extraction.

What Is All-Round Roasting?

All round roasting means that the beans can be roasted in any brewing method. This does not mean that the coffee tastes the same, as the brewing method still affects the flavor and richness of the coffee. But in theory, full-roasted beans can work well with both drip and espresso.

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In a full roast, you will need more time for the flavor development of the roast, which will allow the beans to become more soluble enough to be used as a concentrate, but retain a range of flavors that will allow the coffee to be used in other brewing processes as well.

Sample testing should be done when testing roasting. When using a full roast, experiment with different brewing methods to bring out different flavors.

All-in roasting appeals to these home consumers, whether they have an espresso machine at home or not.

When we sell beans, we don't know how the consumer intends to prepare them, and no matter how the customer intends to prepare their coffee, all-round roasters play a solid role in the market.

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Full roasting may not bring out the best in a coffee. Full roasting may not satisfy some customers and baristas, and when they prefer a particular brew method, the flavor may not be prominent enough to impress.

There is no standard way to roast espresso or drip coffee, and each batch of raw beans has different characteristics and qualities, but by understanding the relationship between extraction and flavor development, you can better choose the degree of roast used for espresso or pour over.

Whether you choose a roast that works best for individual beans or a full roast, you need to cup your coffee regularly and you have to brew it in the way you set it. By paying close attention to the roasted coffee, you can find out the different roasting methods that work for each brew method.

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