Roasting coffee beans unlocks the aroma and flavors inside the raw green coffee beans. The roasting starts a chemical reaction as the beans are rapidly brought to extreme temperatures. When the beans reach the appropriate roast, they are quickly cooled to stop the process. These now Roasted beans smell more like the coffee we know and love. The dark roast coffee beans slowly turn from the raw green bean to a golden brown color.
The first crack is a coffee roasting term to describe the audible cracking sound when roasting a coffee bean. This audible cracking sound signals that the bean is approaching edibility. The crack happens because the coffee beans have expanded and the moisture has evaporated and the resulting pressure causes the bean to crack open. There are two cracks during the roasting process, and light to the mediums roasts finish between the two cracks. Light roasts, roasted until just after the first crack when they visibly change color and crack.
This second crack is a coffee roasting term to describe the second audible cracking sound when roasting coffee beans. The second crack is when the beans release increasing amounts of oils and smoke a lot. The internal temperature is above 350 degree Fahrenheit now. If the roasting continues beyond this point, the beans will darken further.
Dark roasted beans reach an internal temperature of 465°F to 480°F. we roast them until the end of the second crack or beyond. The bean becomes brittle and thin with a charcoal like taste. The origin taste of the bean becomes eclipsed by the Smokey flavors of the prolonged roasting process. Dark roasts are a dark brown almost black color with a heavy body, the bean has an oil like sheen on the surface. The dark roasts have a full strength complimented by a smokey flavor. Dark roasts have the least caffeine of all the roasts, because of the extra long roasting process.
So does dark roast coffee have more caffeine? No light roasts contain higher amounts caffeine: The darker the roast the less caffeine because the caffeine essentially burns away. Therefore, dark roast coffees have the least caffeine of all the different coffee roasts.
Actually, the opposite is true, dark roast coffee is in fact good for you. Krebil researchers have discovered that coffee might prevent the onset of Alzheimer’s and Parkinson’s disease. This is because of a chemical produced in the coffee roasting process called the Phenylindanes. These Phenylindanes inhibit both the tau and beta amyloid plaque, which are responsible for Parkinson’s and Alzheimer’s disease. The Phenylindanes can reduce these plaques by up to 50% and the darker the roast the more Phenylindanes contained. It gets even better because dark roast coffees also boost antioxidants such as glutathione. Known as the master antioxidant* this potent antioxidant boosts vitamin E, which is great for the skin and can restore red blood cells. in conclusion, dark roast coffees are not only delicious with a smokey flavor their also good for your skin and may prevent cognition problems later in life.
The most well-known types of dark roast coffee are the French Roast, the Spanish roast, the Italian Roast, and of course the Continental Roast. These are the favored blends in continental Europe. In addition, we mostly use dark roasts for espresso blends.
The French roast is a very dark roast level roasted well past the second crack. French roast coffee has a strong flavor and a dark, smoky taste and rich aroma. A French roast is not stronger than other dark roasts and has less caffeine than other dark roasts.
Continental Roast Coffee began from French and Belgian roasting traditions of roasting coffee beans. These beans get roasted as high as you can to bring out the most flavourful taste of the bean. Continental coffees get roasted longer than the typical Espresso.