How coffee beans are roasted can have a big impact on flavours and aromas. In this blog post, we will discuss why the roast of a coffee bean is important, and how knowing about coffee roasting can help you select the right coffee for your own individual taste.

Think of coffee roasting as a scale. On the left is where a light roast will sit, and towards the right, a progressively darker roast. 

Light Roast

Light roast coffees have been roasted for a shorter period of time. They typically have a lighter body and higher acidity. Light roasts are often used for coffees that are meant to be served black, as the lighter body and brighter acidity can help to bring out the coffee's natural flavours.

Taste: delicate flavours are present.

Aroma: floral and citrus notes being more prevalent.

Acidity: higher acidity due to the shorter roasting time which preserves more of the coffee's natural acids.

Our lightest roasts are our speciality coffees, particualrly our single origin Kenya and Mexico beans.

In the Ueshima core range, our lightest roast is our Tokyo Roast blend - which is a light-medium roast.

Medium Roast

Medium roast coffees have been roasted for a longer period of time than a light roast, but not as long as a dark roast. Medium roast coffees typically have a balance of body and acidity, with more of the coffee's natural flavours being preserved.

Taste: coffee's natural flavours are present, with less of the roasty and bitter notes that are characteristic of darker roasts.

Aroma: more complex aroma, with caramel, citrus, and chocolate notes being more prevalent.

Acidity: lower acidity due to the longer roasting time which breaks down the coffee's natural acids.

In the Ueshima range, our medium roast coffee is our House Blend.

Dark Roast

Dark roast coffees have been roasted for a longer period of time, resulting in a coffee with a fuller body and less acidity. A dark roast is often used for coffee blends that are meant to be served with milk, as the fuller body and lower acidity can help to balance out the sweetness of the milk.

Taste: earthy and bitter, with less of the coffee's natural flavours being preserved.

Aroma: smokier aroma, with dark chocolate and spicy notes being more prevalent.

Acidity: lowest acidity, due to the longer roasting time which breaks down the coffee's natural acids.

In the Ueshima range, our darkest roast coffee is our Fuji Mountain blend.

For more tips to help you in your own pursuit of coffee perfection, visit our coffee blog.