How different is the light roast coffee from a medium and dark roast coffee? Which roast has a higher percentage of caffeine?

How different is the light roast coffee from a medium and dark roast coffee? Which roast has a higher percentage of caffeine?

You can check the answer of the people under the question at Quora “light medium and dark roast coffee

0 thoughts on “How different is the light roast coffee from a medium and dark roast coffee? Which roast has a higher percentage of caffeine?”

  1. Light roast or dark roast confused? Lets find out.
    Usually people think a dark roast has more caffeine than light roast cuz it appears more intense. But the truth is different.
    During roasting process, caffeine percentages Of bean barely changes at all. It will take temp of about 600°F to change in caffeine content. Usually in an induatrial roaster the temp ranges from 450°F to 470°F to roast a coffee bean.
    Now during roasting process a coffee bean pops twice to achieve a darker roast, but to achive a lighter roast beans are pulled out before popping giving a lighter roasted texture. It is usually a few seconds difference between a light roasted coffee and a dark roasted coffee bean.
    In this process water is forced out of coffee bean which makes it more crush able and lighter in weight. I.e darker the roast means bigger beans and lighter weight.
    So to finally have a conclusion, scoops used to prepare a coffee a lighter roasted coffee will yeild more caffeine than darker roast as more lighter roasted beans will fill in scoop than darker roasted coffee but if measured by weight darker roasted coffee will yeild more caffeine than lighter roasted coffee beans being lighter in weight.
    By scoop size more caffeine in light roast coffee beans.
    By weight more caffeine in dark roast beans.

  2. A darker roast has a higher percentage of caffeine. The full city and Viennese roast with the oils visible on the bean has the highest quantity of caffeine. The flavor profile is also extra bitter with none of the finer character available in lighter roasts. The dark roast is generally used for it’s body and blended with lighter roasts for an espresso blend.

  3. Lighter roasts have less of the caffeine burned out, true. But if you notice a volume of dark roasted beans will weigh less than the same volume of light roasted beans. Sometimes quite a bit less than the lighter roasted beans. So, depending on whether you are measuring your coffee beans with a scoop or a scale will determine your answer.
    A light roast, by volume, will have the higher concentration of caffeine but the dark roast, by weight, may have the higher concentration. It depends on the roasting method, the dryness of the finished product and the type of bean to start with. These can all make a difference in the finished product and the concentration of caffeine.
    Thank you for the A2A Aksh R K

  4. Coffee roasting can be divided into 4 main stages:
    1 – Warm up roasted drum, roast pans, discharge coffee until the time of coffee beans and roasted drum and increase heat. On the chart is the left top segment to the bottom of the chart – turnning point point -, this coffee bean absorbs the heat of the roasted cage. Heat from ~ 70 oC
    2 – Coffee beans start to heat up in the direction of heat increase with roasted drum, steam and organic ingredients start to evaporate, coffee beans will gradually change from green to yellow, gradually expand … to the point from yellow to brown. Heat from ~ 70 oC – 180oC.
    3 – From brown, coffee particles will crack – crack – explode – for the first time, sugar in carameliza coffee will turn, steam and acid, organic matter evaporates strongly at this stage, white smoke … heat from 180 ~ 210 oC .. to the 2nd crack – 2nd crack – usually this stage is the most important, called Development Roast – organic substances, water, acid, sugar, phenol, akalois … changes in This stage creates flavor and taste, each way of changing the roast will create different flavors.
    4 – After the 2nd crack – 2nd blast – to finish roasting and cooling …
    Some roasting styles only end at stage 3, ie in City, City + or Full City points …
    In any stage, it must be ensured
    – Coffee beans are roasted evenly in the outside, not burning, blistering edges, cracking too fast, and overheating burns into carbon after roasting …
    – Roasting coffee in a short time, to make sure the steam, acid and organic substances do not evaporate or burn into carbon – we call it a coffee bottle, then the beans have no taste, just like other nuts are roasted into coal.
    To roast coffee beans evenly, from ~ 20oC up to ~ 200oC only in very short time ~ 9-20p (depending on type of ro, depending on roasting style, roasting machine), it requires a good roasting machine. high and stable, particle turning speed, rotating cage, hot air flow in good rotation cage … the new cf grain can not be burnt, evenly … need roasting machine with pole steel structure good, standard wind rotation design system … so good professional roasting machine is very expensive, price of 10kg / batch roasting machine is usually ~ 20k $, if it is imported to Vietnam, it much cheaper.
    But: no matter how good the roasting machine is, the roaster does not have a good knowledge of analyzing fresh coffee beans – from which to adjust the ro = roast profile – is reasonable to maximize the advantages of The smell and taste of different types of coffee in the world is just like a sharp sword placed in the hands of a soldier.
    And a very good roasting machine, a good roaster who uses poor quality fresh coffee cannot roast the coffee well.
    If you want to have the last cup of coffee to the drinker’s tongue, you need to have quality from production to final preparation.
    … If anyone has read this carefully, I will briefly understand how to roast coffee beans, now I will briefly analyze the key ingredients of roasted coffee beans, basic flavors:
    – The first is about smell: coffee beans after roasting, no matter what color it is, there will be a smell of dry smoke, dry wood smell, can be burning if roasted to a dark, roasted color … After leaving in sealed bags from 24-48 hours, coffee beans will release carbon, ester to create odor .. and from that, the smell of coffee beans will be clear.
    + Usually at pale roasting point from City -> full City ++ (how to mix espresso, drip ..), the coffee beans will smell: dry wood – can be moldy wooden throne if light roasted, smoke smell, may have a sweet smell of cinnamon, anise, kakao, fresh fruit of apples, bananas, lemons, honey … sweet and sweet of caramelized sugar, but all are very light, mainly the smell of dry smoke, smell burning wood ….
    The strong, sweet caramel smell smelled in the middle-aged coffee bags, metrang, tranquang, mai … from the top of the street was full, it was caramel syrup and butter mixed in, wanted to smell this stuff to the supermarket to buy a scent of caramel or caramel syrup, buy any kind of scorched cf that drops a few drops and understand what type of coffee and how it is roasted.

  5. Lighter roasts are higher in caffeine (which decreases slightly during the roasting process), less bitter, brighter overall, and retain more of the specific flavor characteristics of the region where the beans were grown.

  6. The lighter the sour, the darker the bitter. Heating process will burn out the caffeine in beans, so naturally, darker roast, less caffeine.

  7. Here’s my answer to a similar question:
    Anil Bhat’s answer to What are the flavor and caffeine distinctions between light, medium, and dark roasts of coffee?


Leave a Comment