How do different roasts affect the flavor of coffee?
There is a trade-off between acidity and body when roasting coffee. The medium and vienna roasting methods preserve the acidic qualities of coffee. Darker roast on the other hand, mute the acidic tones of brewed coffee while improving its body. The body is improved because more of the sugars occurring naturally in coffee are caramelized. Espresso roasts (a term used for dark or extra dark roasts) are customized for the brewing method it is named after. Espresso’s brewing method necessitates the reduction of acids because of its potent concentration of flavor. Acidity is the most prominent characteristic of coffee because it affects its flavor and delicacy. It also gives coffee much of its complexity.
