Judging roast from whole bean is hard: Try grinding the coffee to compare the roast level!
The exterior and the interior of the roasted coffee bean might be holding valuable information in terms of their color and appearance.
Here is a comparison between roasted coffee surface color, surface texture and ground coffee samples.
What you can see is that this coffee, our special 2006 selection of Costa Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity, with distinct nut-to-chocolate roasty flavors.: Can a More The Spanish-language term for Peaberry is the same for "snail". See Peaberry for more information on the single bean fruit of the coffee tree. A peaberry is the rounded singular seed found in the coffee More from Dota, Tarrazu, has a lot of surface color patchiness, and a lot of surface texture at the lighter City roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in More (First crack in one of two distinct heat-induced pyrolytic reactions in coffee. It is distinguished by a cracking or popping sound in the coffee, and occurs between 390 and 410 degrees Fahrenheit in most coffee More completed, roast progress stopped immediately, 426 degrees Similar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We combine these to form the "final flavor More temperature as measured on the Probat L12 roaster. Keep in mind these pictures are taken under 4 strong lights on my photographic copy stand, so in “normal” lighting the surface blotches would not be so extreme, and the overall roast colors would look darker.
Surface texture influences how you perceive color. So even the fineness of grind influences color perception. Notwithstanding, ground samples provide a much clearer method of evaluating color, which is why roasters use ground samples when implementing a color measurement system like A machine and a color matching system used for quality analysis generally in the food industry, and specifically in coffee: Agtron spectrophotometers are used in the coffee industry and also in other lab applications for More, or the like.
The light source, both its We have a simple scale to rate intensity in our coffee reviews, from Mild to Bold. Low intensity does not mean low quality!: We have a simple scale to rate intensity, from Mild to Bold. More and reflectivity, are very important to judge coffee. The color Suggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony and proportion of qualities, and perhaps a More of the light source is important too, especially as “warmer” light tends to lead to an impression of darker browns.
Here are swatches taken from the same photo above. Note the extreme difference in patchy surface color from lighter to darker roast. This specific lot of coffee is quite nice at the darker roast levels (Refers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called "spicy", meaning a sharp or biting character, but not unpleasant. Bittersweet tangy roast flavors More spicey/pepper notes with intensely An adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. More Bittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from other roast reactions, as well as bittering More A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of chocolate. But what type? There are so More).
But it is at the “ugly” City roast where this coffee has true Dota Tarrazu “In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate, More character”, i.e. A taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East African specialty coffees as well as in More In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two More notes with interesting almond and hazelnut The set of flavors that result from the degree-of-roast.: Roast Taste is a term we started to distinguish it from "Origin Flavor". We use the "roast taste" term define the set of flavors that result More, grape, grape skins in the finish, Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee More. Roasting is not a beauty contest, and many commercial and home roasters make the mistake of roasting coffee until surface texture is even, and variation from seed to seed is more uniform.
You need to roast it for cup flavors, not for roasted coffee appearance. What that specific cup character is, you decide. But at the Vienna roast occurs at the beginning of second crack. The Vienna stage is where you begin to find origin character eclipsed by roast character.: Vienna roast occurs at the beginning of second crack. The Vienna More pictured above (448 f finish roast temperature in the Probat L-12), tangy roast notes have eclipsed the “origin flavors” of the coffee.
I would also say that this lot of our special A peaberry is a green coffee "bean" that has a rounded form: Coffee is the dried seed from the fruit of a flowering tree - each fruit having 2 seeds facing each other (the flat More selection is less uniform than even I expected … but I was happy with the cup, and that is what counts! Coffee makes your constantly overcome your prejudices and re-evaluate your own “received wisdoms” when it comes to judging cup flavors.
While roast level can be hard to judge empirically, you can create your own set of saved samples and use them for future roasts. It’s a better way than buying a $4000 color analyzer or a set of SCAA Agtron roast color disks:
Here are some other pages discussing Degree of Roast simply means the roast level of a coffee, how dark it has been roasted.: Degree of Roast simply means the roast level of a coffee, how dark it has been roasted. The More: