The Best Answer:
To complete a Blonde roast, roast coffee beans low and slow till the break appears, like a small cracking in the cherry bean. When the dampness within the bean develops to steam and explodes out through a loud crack, the first break usually happens between 356 – 400°F, it’s higher in caffeine and kinda bittersweet.
On the other hand, Dark Roast coffees are deep brown almost blackened in color. The coffee beans are distinguished by a thick layer of shiny oil that glosses the coating, and it’s being roasted slowly and for a longer time. A Dark Roast coffee has a strong, full-body and it’s sweeter because it loses its oils throughout the process at the second cracking.
Coffee is an integral part of many people’s routines. It can be used to help wake up in the morning, or as a pick-me-up after lunch. For others, it provides that perfect afternoon break with coworkers.
In this blog post, we’ll explore the differences between blonde and dark roasts so you can decide which type best suits your needs!
Blonde Coffee Roast
It’s roasted for a short time in night temperature until the first loud cracking of the bean happens.
How Blonde Coffee Roast Is Made?
To finish a Blonde roast, roast coffee beans short and gradually until the line on the bean makes its appearance, which looks like a narrow opening.
The first break typically occurs between 356 – 400°F when the dampness within the bean turns to steam and blows up out via a loud explosion.
Blonde Coffee Roast Taste
What does Blonde coffee taste like?
It’s strong, smoky, and soft in the mouth. It’s bittersweet and nutty. It’s light yellow-beige, in color and it is moist and with a lot of oils inside it, keeping its original taste intense.
How much caffeine blonde coffee has?
It’s a bit higher in caffeine and has a powerful aftertaste, than the darker roast. A tall Blonde Roast contains more caffeine (310 mg) than 3 shots of espresso (200 mg).
Blonde Coffee Roast Acidity
How acidic blonde coffee is?
A Blonde roast has an acidity as reduced as 4 on a pH range of 0 to 14, rendering it one of the most acidic categories of coffee accessible.
An intermediate roast has an acidity of approximately 5.4, whereas a dark roast has an acidity of approximately 6.
Dark Coffee Roast
The dark coffee roast process is a heating method that takes a lot of time hitting the coffee beans until the second cracking which is a sound that is loud happening to times and all the oils are coming up to the surface of the cherry layer.
Then the coffee bean turns almost black meaning that it’s baked and it obtains many flavors from this type of roasting instead of its original tastes when it’s still light roasted.
That means that instead of having earthy and nutty tones as it has in the light process now it’s sweeter and caramelized with still having a strong body and intensity with a creamy texture.
How Dark Coffee Roast Is Made?
Dark Roast coffees are shadowy brown in appearance, nearly black. The coffee beans are characterized by a fine coating of gleaming oil that skims the layer, and they are roasted slowly and for a longer period of time.
A Dark Roast coffee has a powerful full-body and is sweeter since it loses its oils during the second cracking process.
Dark Roast Coffee Taste
Personally, I have tried all the blends of dark coffee, from the Starbucks brand, and I have to say, that they are very sweet and creamy.
Also, they leave some Caramell and chocolate undertones and I don’t get lightheaded at all, meaning that they contain less caffeine but they are good enough to keep you awake throughout the whole day without causing any acid reflex.
Dark Roast Caffeine Levels
Dark roasts, with their slicker, more flavorful taste, are thought to assemble a more significant caffeine hit than light roasts.
Light roast coffee contains roughly a relatively similar amount of caffeine as dark decaf espresso.
But again, dark roast coffee has less caffeine because its process contains more heat and more time, so the oils that hold the caffeine and the elements of caffeine enzymes, get destroyed partially.
Dark Roast Acidity
Dark roast coffees have lower apparent acidity than light roast coffees, which means they don’t taste as bitter.
They aren’t certainly less acidic on average, but the other components of the coffee (organic oils, sucrose, liquified molecules, and so on) equalize out all those acids to make them even less recognizable.
FAQ: Frequently Asked Questions
Is Blonde Roast stronger than dark roast?
It is conditional. Let’s start with the most common misconception: Because of its greater flavor, a dark-roasted bean provides more caffeine than a light-roasted bean. This is not correct.
Definitely, the caffeine content of both is nearly identical. if you are really sensitive to caffeine you can understand that the darker roast is a bit lighter in caffeine, as the heating destroys the caffeine enzymes, but not all…. only part of it!
Is Blonde Roast stronger than espresso?
Since it contains more caffeine per serving, a shot of blonde espresso is more powerful than 1 shot of regular espresso coffee. A big cup of Blonde Roast contains more caffeine (310 mg) than 3 shots of espresso (200 mg).
Is Blonde Roast less acidic?
The blonde roast measures up to its lighter appearance, moving away from the mouthful of the woody flavor of the classical Starbucks drink and sneaking a nice hazelnut tartness beneath the minor sourness.
So indeed is a bit acidic because it has the oils kept inside the coffee cherry, but it has its sweet notes for sure!
What happens during the roasting process?
Gases shape within the coffee bean while coffee is roasted. After roasting, gases (mainly carbon dioxide) begin to escape.
When coffee is only just a few days old and quite fresh, the majority of the carbon dioxide produced escapes from the beans.
I’ve read numerous posts, that people declare that they only sip dark roasts since they contain more caffeine. I was in the opposing group.
I had been under the perception that light roasts stored more caffeine as they are less processed and roasted.
In reality, in the dark roast process, due to a long time of heating, all the oils and some caffeine elements inside the coffee bean are being partially burnt, so the ending cup of coffee is sweet because the oils make it bitter and also it contains less caffeine because some caffeine enzymes are completely destroyed by the heat.
Well, we hope that this article made you understand what is happening in each process and now you can pick what suits you best!
if you like your coffee more bittersweet or completely sweet or even with high caffeine or less caffeine. The caffeine levels are a bit similar but if you are sensitive you can totally feel the less caffeine in the dark roast coffee for sure.
Apart from these facts, I think light roasts are a bit more citrusy and earthy with smoky tones and intensity and of course sour, and the dark roast or more creamy, caramelized, and lighter but with full body.
The choice is yours and I hope you got an idea!
Have fun coffee lovers.