Generally, there are four color categories of roasts . . .
Light roasts - brown in color . . .
Generally preferred for milder coffee varieties. It is not oily on the surface as these beans are not roasted long enough for the oils to break through to the surface.
Medium roasts - medium brown in color . . .
It has a stronger flavor with a non-oily surface. Frequently referred to as the American roast because the Americans generally preferred these.
Medium-dark roasts . . .
This roast has some oil on the surface with a slight bittersweet aftertaste, usually rich, dark color.
Dark roasts . . .
The beans are black and shiny with an oily surface, bitter with less acidity in your coffee beverage. Usually from slightly dark to charred, and the names are often used interchangeably.
Be sure to check your beans before you buy them!
These are two methods shown in our Coffee making workshop in Singapore
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).