Coffee roasting is part chemistry and part sensory skill. The aim is to release the potential trapped within each green coffee bean. Every origin needs to be approached differently, this is just how to achieve the maximum from it. This means testing hours of profiles to find one that best suits the particularities of each bean. This commitment gives shape to how we do specialty beverages in Monterey Bay.
First And Main Coffee Company focuses on something more in the middle of the roast spectrum. We find that medium roast coffees provide the best all-rounder these days for the modern drinker. They are the middle ground between bright acidity and light roasts and heavy-bodied dark roasts. See our latest selections on our site. Our roasting is about balance and precision measured, nuanced.
Dark Roast Coffee: The Bold Appeal
Plenty of drinkers desire the classic, roasty taste of a French roast. This is a slower and longer develop process in the drum for surface oils. This leads to reduced acidity and a dramatically heavier mouthfeel in the cup. A classic choice for anyone who loves a big espresso or bold drip. We put just as much care into this blend as we do our lighter style.
This dark roast coffee doesn’t have the “burnt” taste that you get with grocery store brands. At the same time, for a more uniform heat distribution throughout the green coffee when roasting pungent beans we practice slow roasting. This makes a pleasant flavor which lingers in the mouth as well. You will taste hints of dark chocolate and roasted nuts. Our end to end process keeps an unrelenting focus on quality.
The Early Steps of Chemical Changes in Medium Roast Coffees
The beans get hot, at which point the Maillard reaction turns the surface brown. The reaction generates hundreds of flavor compounds that are not found in the raw bean. The secret to these high-quality medium roast coffees is timing this process perfectly. Pick the beans too early, and they are grassy; too late, and they taste bitter. Our roasters have the experience to meet this target.
We observe the “rate of rise”, so that the temperatures go up well over time. Doing this stops the beans from baking or burning while they cook. This always results in a pure cup of clean, bright medium roast coffees. In the roastery, we supplement our artisan methods with data and technology. This guarantees that each bag you purchase meets rigorous excellence-standards.
Body that Develops in Dark Roasted Coffee
Body is the weight or mouth feel of a coffee across your palate. The reason dark roasts tend to be fuller bodied is because, as the bean starts to break down during roasting, cellular structure increases. This enables more solids and oils to be dissolved in the brewing water. It would be hard to make a heavy dark roast coffee without the sweetness. This is made possible by our small batch slow roast philosophy.
We chose beans with high sugar content to cope better with the longer roast periods. These sugars caramelize and become a beautiful bittersweetness. This gives the “kick” that people look for in a dark roast or strong coffee. Those profiles are high-energy roasts, which our facility in Monterey Bay was built to accommodate. We want each sip to be as satisfying and strong as they can be.
Light Blends: The density and heat of medium roast coffees
Every single bean you roast will not react with heat the same way. For bean grinding, high-altitude beans are more dense and can absorb more energy inside the drum. So how come we apply heat differently and based on the physical characteristics of the green coffee? This bit of detail is required to produce consistent medium roast coffees. We wish to present the identifying terroir of every growing area.
If the beans are soft we bake at a gentler heat so as not to destroy them. A well-managed, smooth and drinkable product for our customers. We invest the time to get know every new batch of beans. A defining characteristic of the medium roast coffees we roast here at First And Main. You shall be ascribed the roast
Dark Roast Coffee Caffeine Comparison
It is even a common misconception that the darker your coffee the more caffeine it provides. Contrary to popular belief, roasting coffee beans actually decreases the caffeine content somewhat over time. Since the beans expand, you have less in a scoop of dark roast. But the strong flavor often triggers the brain to feel more awake. When we talk about the dark roast, it is more to do with drinking it and what taste but how strong this flavor could go?
If you’re looking at a high caffeine option, you may just want our regular roast or medium blends. However, for a hot cup that you can rely on to handle anything the day throws your way, the dark roast edges out. For each blend we include a breakdown of everything to help inform your decision. Dark Roast Coffee: This is for those who love a good ole cup of coffee taste. And we focus on delivering a premium product for every taste.
Medium roast coffees have a slightly higher acidity level than light roasts and Two French Roasts Oak Furnished
It is this very environment where acidity in coffee can actually be a quality trait, creating bright and “popping” flavor! In a decent brew, it tastes like citrus, green apple or stone fruit much of the time. A medium roast allows this acidity to shine through while contributing a background sweetness from the roasting process itself. This mixture creates a layered and exciting drink that evolves as cooling occurs. We strive for an acidity that is balanced and not overpowering.
Medium or dark roast people with sensitive stomachs often gravitate towards instead of light roasts. The roasting process breaks down some of the compounds that lead to discomfort. No more bumpy ride for your belly—as our medium roast coffees provide a pleasant journey on your digestive system. We believe everyone deserves to enjoy our artisan products benfit without the negative side effects. First And Main: Quality and Comfort
AIR FLOW in DarK ROAST COFFEE?
Adequate airflow is required to efficiently extract the smoke and chaff from the roasting drum. If the smoke does not escape the drum, it will leave a muddy or ashlike taste in your coffee. It is particularly true for us when we are roasting a big heavy dark roast coffee. We expect the smoky notes to be clean and ethereal, never heavy-handed. We can control all air flow over the whole cycle using our equipment.
We can also control the speed of how quickly heat leaves the beans by managing airflow. It is essential to quickly halt the roast in order to seize the taste you are going for. After the roast profile is complete, we cool our dark roast coffee immediately to prevent any additional cooking post-heat. It is this precision which makes our artisanal coffee so much superior to other brands. What we really care about is how each second of the roasting process matters.
Conclusion
Knowing your roasters allows you to appreciate the artistry in every bag of beans. We have you covered whether you love the balance of a medium blend, or the bold flavors of a dark one. At First And Main Coffee Company, each batch is artisan roasted and we focus on the craft. We apply our skills to source the best flavors from across the globe.
Thanks for standing by our mission and pledge of quality. This purchase helps us provide resources across the nation to first responders and their families. We believe that great coffee builds a better community for everyone.
